 make sure we're live kicking in intro make sure the sound is coming up we haven't been in the kitchen for a while gang this is chichu welcome to my channel welcome to another live stream now what we're gonna do today is basically i have a whole bunch of stuff lined up to show you guys and it's all related almost all related to a previous video we put out let me show you the previous video it was about a month ago month and a half ago a couple months ago where it's in the food playlist if you're following us on youtube and if you do a search you can find it it was basically us sort of making a video of showing you how what i do with the harvest every year of every year basically harvest mint right i cut it up and hang it or just dry it on on towels and stuff right and then we end up jarring it and this year the harvest was really good we got a lot of great mint so i ended up harvesting a fair bit so i hung the stuff to dry and we ended up making a video of showing you guys how i jar the mint right then we have usually what i do in the kitchen i keep the stuff the jars of mint either here or somewhere else and i if they're sitting out i put a rag on it so the mint the jars don't get hit with sun right and the rest of them we put in the cupboard got a fair bit of jar mint that we're going to use so the main stream for this the food stream is going to be me going through about a few different dishes where we end up using the dry mint okay and one of the things one of the places that i do end up using mint a lot is related to another video we put out which was a asmr math video where i showed you the main types of teas i end up making right and we did sort of a little bit of mathematics little bit of commutations per permutations and combatorics and sort of looked at the different combinations of tea that we can make right and one of one of the ones was mint and that's the video oops this is the video where we put that together sort of asmr food related video sort of overlapping with the mathematics right so this stream that we're doing right now we're going to do the kitchen with the dried mint it's sort of related to both of these videos okay that's my little intro if you're watching this uh if there's a couple people already alive i see there's more than a couple people already right welcome to the live stream gang and if you're watching this live i'm just doing a little short intro for people who are watching this video on another platform maybe bit shoot youtube or somewhere else that we're going to load it on as well right sort of this stream sort of related to these two videos here okay and what i want to do right now is boil some water and make some straight up mint tea i've been drinking to set up for the stream i've been drinking my persian black tea that i showed you guys will make but since the theme for the stream is mint tea i'm going to change up the tea right and we're just going to make some straight out mint tea okay so let me take these two videos down i should let me read the comments see who's popped in zare how are you doing brother how's life altru how you how you doing man doing good doing good looking forward to the stream it's been a while since we went into the kitchen right um people have been saying they really wanted to do some food videos for the last little while here let me take these down because i was what it is that we're doing i love your shirt thanks man it's actually a design that my nephew made i made some tea last night with orange peels and unfiltered honey oh nice man orange peels this lemon and orange peels is fantastic as well with tea right as for as far as the shirt goes yeah my nephew it's sort of a there isn't too many of these around they're sort of custom made he does custom designs and stuff too so we made these shirts a long time ago and it's one of my favorite shirts to wear i think we've done one other cooking video with the shirt on as well let's throw this water on here boil this for now and i'll show you the angles the angles that we're going to be using oh by the way if you want to here i'll show you this artwork as well my nephew's uh send you to his website if you're interested uh renon how are you doing hey chicho glad i could finally catch you one of these days ah nice man you made a nice stream you're making it too i've really been looking forward to coming back into the kitchen um like i like i mentioned uh i forgot to train a thought like i mentioned the there's been a lot of people that were asking me to do more food videos you're sort of stepped away from food and we're doing comic books and whatnot uh by the way the the design here is over here that's his instagram page right there okay and you can find and this character is called estaban and he does this type of artwork this is pretty unique it's pretty it's very nice artwork right so if you're interested in checking out his work and i'm pretty sure he'd be cool with doing designs for shirts and stuff too if you're interested okay instagram.com backslash noz okay and this guy's name is estaban this character okay aside from that um a lot of people here let me show you the angles here the camera angles we're going to use um this is the camera angles this is the tea right here that i'm putting on we're just going to boil that so we're going to boil the tea and let me do this there's a list of how many things i'm going to show you check this out here let me take down and we're not going to use this element here what we're going to do is we're going to put a cutting board here i'm going to show you the work that we're going to do because there's a couple of cook stuff that we're going to make uh two three there's we're going to use this element for cooking and this element for cutting and prepping and there's a couple of cold dishes that i'm going to show you that i use the mint for a lot a lot okay let me check this out hey chichou nice to catch your stream i love the streams and the videos keep up the good work oh we'll do biggie we'll do thank you for being here uh kitchen streams love cooking so it's a fun stream to be on i i do enjoy this a lot and it gives me i like multitasking so i end up multitasking a lot okay let me turn off this guy for now okay we leave this on because any any place that we're getting something done we're i'm gonna leave the camera going most likely okay i see a bucket of honey yeah i'm i'm talking of any honey i've been going through a lot of honey man and what we end up doing is we take the buckets of honey and then this is our honey use jar right so when this guy goes down you can see it's down pretty low now i don't know how many we've gone through so from the new batch and then we fill it up again so this is the one that's open and we have a whole bunch of honey all over the place we already gave uh for those of you that don't know we did a honey jarring video that we ended up doing and in the honey jarring video let me show you one of the in the honey jarring video uh we already gave away one of the jars as a present to someone right and in the honey jarring video um i had the persimmon sitting where the camera is right now because we're shooting the video from this side right and i showed you guys persimmons and i said you want to you know i have a whole bunch of these as you can tell i have to move them over there because i got the camera and the mic and everything set up here right and i said you know i brought you to persimmon and it was pretty hard and this is pretty hard right and i said you have to sort of wait until they're really ripe for you to eat them right and they're slowly starting to ripen take a look at this and well slowly this one's done right take a look this is how ripe you want it i want to show you how squishy this is right uh let me go like this hopefully you can see it right this is perfect and you know what we're gonna eat this i got one in the fridge i'm gonna eat the cold one i'm gonna take this one put it in the fridge and then bring the one from the fridge that's cold so i'm gonna crack this one okay and i want to keep the door closed okay but what you see there the plants you see there those are the plants that we just did a cleaning from the patio and we brought them whatever plants that we have on the indoors not all of them some plants we take out in the spring and bring in in the fall so in the sunroom i got a whole bunch of plants that i've brought in from the outside and you know we go through cleaning and sort of trimming and stuff when we bring them in they just brought them in you know a couple of days ago and it's been raining so the pots are really heavy so i'm gonna wait until the pots dry out a little bit okay so let me close the door maybe uh we'll do uh we'll do a video of cleaning the pots i'm just gonna catch up with some of the comments that are being that have been said i see chichu love catching you live awesome nice to have you jack nice to have you yay it's calm guy with a dope beard i think chichu is even happier talking about food and news the book i food and comics man those are the two things that uh well i love a few different things but food and comics those are two amazing things to talk about so let me bring this out here okay let's turn on this camera as well check it out let's bring in our persimmon right i'm gonna bring out a knife you can cut this okay you can cut this in half if you want right sometimes i end up cutting them quarters like you take them like this and you go let me cut them like this in quarters right and you can eat it that way right but when it's ripe like this like really ripe i just cut the top and eat it out with a spoon right you just go right maybe i'll wear my glasses like this back to reality versus wolf for tomorrow catch you some other time okay nice thanks for popping by play are we making something we're gonna make some tea for sure i got the tea boiling right now okay the water boiling so what's on the menu should i tell you what's on the menu okay let me tell you what's on the menu here's my menu i had to make a menu because i'm making a whole bunch of different things i didn't want to miss anything right uh we're gonna make some mint tea we're gonna uh boil some potatoes cut off some potatoes boil some potatoes we're gonna roast some potatoes oven roast potatoes with mint okay that's one of the places i use it we're gonna cut off some onions we're gonna make some uh mint marinated lamb chops loin chops okay i'm gonna fry up some mint fry up some onions and most likely eggs how are you doing most likely some mushrooms as well heat up some soup and then i'll show you that's sort of a mix that we do we've mixed it into soup we're gonna make a yogurt dish with cucumbers mulberries and mint and a little bit salt okay we're gonna make a yogurt drink that's really good for the desert and stuff like this i'm gonna make some pasta uh mint pasta stuff okay that's a lot of x's i've been missing the cooking strings yeah me too me too so let me show you this take a look at this i could just cut it like this right usually i just peel it off but i'm gonna cut it like this take a look at that nice and gooey and you just scoop it out and it's really sweet it's really nice like it's phenomenal right so good so good and you can just scape around it and take out the layer when it's really ripe like this so good so good it is am i gonna make tahini no no tahini uh zahre we're gonna keep on eating this let me show you this look you just scoop it out it's like watermelon when you get it like this it's easy to cut out in general there are seeds here by the way but you can eat the seeds sometimes you can't the seeds uh become harder but when they're picked like this in general there's like a harder gooey take a look there's a harder gooey thing on the inside they usually have two or four seeds i can't remember but they're gooey so it's a little bit harder it's an amazing texture so good there's one other type of uh i'm gonna take this off someone mentioned when we made the the last tea video or the tea video we made a long time ago they mentioned that you don't want to let the water boil too much because you lose a lot of oxygen so since that comment whoever it was thank you very much since that comment i haven't been if i can get to it been letting it boil too much because i still want the oxygen there as well right as far as persimmons concern there's two types of persimmons the big ones right the one that we just cut up and these ones these ones are really good too but these ones you don't have to wait until they're like crazy ripe they are good when they're ripe as well though how is the mouth the mouth feels fantastic and it's cold and this is super sweet it's like delicious oh so good okay this is the tea that i have i'm just gonna top up my tea right this is just a persian black tea okay just a little bit and i'm gonna dump this out and put the mint rinse now let's bring out the mint this is one of the mints and this is another jar that we made this is a since we made the mint video okay since we made this video let me show it to you since we made this video right i think we got i forgot how many mints jars we got i think we got six six of these things or five and a half of these things right this is the first one that we're going through actually was one in a bit right there was a half another one or something like this we're down to the end so i'm just going to use this much of it for the tea okay i got the mint video let me take the mint video thing down here it is i'm just going to use about this much for the tea okay and we're going to need the rest of this mint most likely well we'll be needing it arc the arc just out of nowhere but did anyone see any circus dress up uh sarisa man with uh i just saw i'm just so giggling so no matter i honestly don't even understand what's happening with it it's hilarious and how long do you usually it's just just put it in right stem and all the stem gives it a more earthy taste okay it gives it a more earthy feel if you just put mint leaves in there it gives it a stronger less earthy earth earthy feel to it okay it's uh it's stronger a little bit yeah just earthy with the with the stems in there put a little bit more let's make it strong mint tea okay that's good and this i don't have to rinse because already we don't need this guy let's put this guy here conversations are going that's good that's good okay the next thing we need to do we need to set up is we need to get the water boiling for the potatoes okay so let me get the water boiling potatoes let's just fill it up this much we're going to do enough to make a a tray full of roasted potatoes okay so let's get that going and this is our snack while we're cooking so we're going to eat more of the prosciutto this side of it is bruised so it's dark on the inside check it out it got bruised so it's dark on the inside i don't eat that usually if we're running low if you only got one of these juicy ones maybe but very nice so good let's put the glasses here we'll have another spoonful while i read a couple comments and then we'll cut off the potatoes okay never watch the cooking stream but i'm digging this at night night but relaxing before awesome hope you enjoy it some of the stuff we're making with the mint is is very soothing for nighttime very soothing for nighttime just to clean us up you know i'm gonna finish this it's nice and cold i don't want it to warm up and it gets a little might get a little messy if the skin breaks all right so far so good yeah i'm trying to stay informed brexit but still don't understand the whole thing haven't looked into it yet i'm in the states don't need to tell you that everybody as far as brexit is concerned one of the main issues that they're they're having is from what i understand anyway it's it's the border with northern island ireland right if goods will be able to go back and forward without taxes and stuff like this is a hard border soft border or whatever and all the trades deals that they have with tariffs and stuff like that those would be obsolete so people you know businesses don't know what's going to happen with the taxes also foreign governments that have set up shop in the uk they're worried that if brexit happens without a trade deal without understanding what the taxes and all the trades are going to be then if they're making stuff in the uk it's going to be more expensive and they're making stuff in the uk it's going to be more expensive for people in the eu the rest of western europe i guess you won't call it to buy their products because they have to go across a border now and vice versa okay that's the trade deal version of it the other version of it is how other main issues is the uk is being governed by oligarchs from brussels right and all you need to do really is do a little search on the head of the eu the person the president of the eu and take a look at his drunken antics in at ceremonies to figure out who these people are right when the guy's bitch slapping the leaders of other nations all right the people supposedly that voted these them to represent them all right and on the budget front issue is any budget that any country in the eu passes any government that wants to pass any budgets any government that belongs to the eu they have to get it okayed by brussels by the oligarchs and brussels on how that government is going to spend their money right and they can veto the those members of parliament those members in the oligarchs in brussels can veto budget in italy for example or veto budget in greece for example they can say no the greek people cannot spend their money based on what their representatives have decided to spend on right there's a there's a lot going on okay let me put this down and this you can actually i'm not going to throw this away because there's still goodness in there but what i'm going to do i'm going to put in a plate because it gets a little messy so i'm going to put it in the fridge okay that way i'll eat it later it's it's too good to even waste this even when you got a drool there now everything i just said about the eu please check into it i might have my fax wrong a little bit hopefully the child will take care of it hey jicho hello sleepy waves how are you doing people are really pushing for another referendum now because of how things are going i want to leave but if yeah if if you're crazy for another referendum happens could you make any sort of uh stock from that fruit or would it be way too sweet um stock you mean like a sauce or something to mix with other other food let me put this aside i don't know i've never tried it is sweet it is sweet but when it's not sweet we're gonna cut up some potatoes okay when it's not sweet it's it's got a different feel to it okay how are we gonna make okay let's cut up those ones like a saucy puree most likely the puree would be amazing and then you could put some chili sauce in it or something and give it a little spicy and maybe amazing chicken it could be it could be i've never tried it what's today's stream on um we're gonna do use uh if you remember if we made a drying mint video that we made so we're gonna go through and i'm gonna show you guys uh you know a few different ways that i use the dry mint in different things that i cook and when i make roasted potatoes sometimes i cut them thin sometimes i cut them thicker it really depends but right now i'm gonna cut them like medium size right so i'm breaking them down to about this size that's the bigger size and the smaller size would be around this on the edges and then let's do that what basically ends up happening is let's put this here one thing ends up happening is because we're cooking potatoes let me turn this down now because we're cooking potatoes we're cooking them together right uh they're going to be under the same you know they're going to be boiling for the same amount they're going to be cooking in the oven for the same amount of time so what's going to happen is some of them will be more cooked than the other some of them will be more crispy so it ends up being really good you don't want the sizes to vary too much right because if you do that then some cook some don't but a little variation is not that you could even do mathematics on that take the sizes and measure it right maybe we do someday maybe we'll do someday i'm just going to site how much i need or how much i want right everything is mass if you look hard enough yeah everything is mathematics if you look hard enough sometimes you don't even have to look too hard right transfer it all to the that and it doesn't have to boil for long right it really doesn't we're not going to totally cook it by boiling it what we're going to do is we're going to do some of the cooking that it was going to do in the oven by boiling it and it's going to make the potatoes more juicy on the inside and more you know when you bake it and then boil it you're going to be crispy on the outside and this is the boiling i never used to do this is something that a friend of mine showed me how to do a few years ago i go why are you boiling the potatoes it goes off makes it you know you use less energy to pan fry them or zero degrees right now on my feet are cold oh no warm or not jump up and down tink how are you doing haven't seen you for a while hi chicho liking the beanie odd things stay warm yeah i'm pretty sure it's it's the temperature here is getting cold staying warm so it's fluctuating a little bit right but we're getting into the cold season we're getting into the cold season okay let's put the potatoes in here let's kick up the temperature a little bit on this let's put this guy here now that we've got that going now we don't need to cook this for too long shake and i'm not going to put the lid on because potatoes what happens when you start boiling it might spill over so i'm gonna leave it open just a tad that way i can take a look at this usually i try to catch it usually i try to catch it guys listen to but this is just as bomb we're getting crazy it's not political at all okay cool so what do we got going what do we got going we got the potatoes going let's cut up some onions let's cut up some onions let's drink some tea first you bird pasta and by the way do you guys want to make uh what should we make do you want to make spaghetti or do you want to make gnocchi okay i'm going to make one pasta dish with mint and feta up to you guys if you want to make gnocchi or if you want to make spaghetti okay i'm just putting that out there before i start boiling the water after the potatoes because i'm going to bake the potatoes for a while so what i'm going to do is i'm going to start off the baking i'm going to set up to 400 okay 400 yeah 400 is good okay so when you turn it off you usually check the oven to make sure i don't have anything in there right gnocchi sounds nicer let's check it out and there's a lot of gnocchi people nice spaghetti mama spaghetti gnocchi gnocchi is yummy oh no i'm late how is there my spaghetti are you doing how about gnocchi sounds nice gnocchi okay we got gnocchi going on straw pool link straw pool link yeah i know we should do like a pole thing we'll have to set that up at some point do a little pole gnocchi or spaghetti and people can vote and get the count right and then we can overlay that with mathematics that would be fantastic that would be fantastic gnocchi it is gnocchi would be i've only had homemade gnocchi once i spotted that you missed it looks like people converted to gnocchi gnocchi is good too it's the same never mind that it's the same same method gnocchi just cooks faster it's easier to tell when gnocchi is cooked because gnocchi is just basically when it starts floating on top of the water then you know it's cooked okay so let me so gnocchi let's do a couple more things let's do let's do i want to cut up some onions so we need the onion we're gonna get some of this prep work done usually i will just wash it off right now we'll just give it away and we're gonna keep in mind we cut onions so i'm not gonna cut anything else on here that is not going to go with the onion i have another cutting board i'm gonna put cucumbers and stuff in there okay so let's put that guy in there so we got that what are we gonna do we're gonna pour ourselves some mint tea i can just do it mix it with this right so let me show you actually i'm gonna show you here let me show you the color of mint tea it's very clear it's just straight up mint tea and then once i pour it we're gonna end up replenish and let me show you the color of the face and this is really weak tea right it's like that you can see the color difference right this tea i've been i started you know getting prep for this like around eight o'clock i put the tea on right so it's been four hours of me going through a few iterations it takes steps how about cbd tea chai tea what is that like a turkish tea which one is turkish tea far fell is uh which one was the turkish tea all right i missed that comment okay so how's the potatoes going we're gonna give this guy a little shake and we're gonna kick out the temperature the oven's getting to right now sitting at 280 degrees fair night i set it to 400 okay i want to get it to 400 because we're gonna do the roast the potatoes and then halfway through or so when potatoes are getting ready the potatoes usually take about all right depending on the size you got to keep an eye on all right roast the potatoes uh turkish tea is demin tea demin tea i don't know what that means so is that what it says i think it says solarium root what is it i don't know what that is sounds interesting so about you know 10 after 10 15 minutes of the potatoes being there we're gonna give them a little mix and then what we're gonna do is we're gonna put the lamb in there New Yorkshire tea this is this is the lamb that i marinated yesterday okay let's just put this on top of this let me bring it so what i did this is the lamb loin chops so i marinated this in olive oil balsamic vinegar okay i was gonna do it in wine but i just went with balsamic vinegar with wine is really good too with balsamic vinegar is fantastic with rosemary okay mint and garlic right so there's the dried mint in here and the dried mint basically when i'm marinating and this is all i do bring up the mint and just you know take some leaves all i would do is just you see the way it's crumbling i'll show it to you here well i'm pretty sure you can see that but i'll show it to you here as well it just crumbles up top and then you shake it up give it a mix and then what i did this morning it was marinating since last night what i did this morning i you know when i was getting prepped for this stuff around eight o'clock this morning or so i flipped them right so i flipped them so the other side would also be marinated so i'm just going to give it one more flip and lamb you don't need to cook long so i'm just going to close this off again i'm going to close this off again and we're just going to leave it out is there any reason you use dried mint rather than a fresh mint yeah dried mint you can get around that spreads out more right it breaks dried mint sort of just crumbles right that way you can get it all over the meat you can get all over the pasta you can cut up fresh mint i use as well in season right you can cut up fresh mint and use it and garnish and stuff like this but when cooking i like using dried mint and i like using dried rosemary we're going to put some rosemary in with the potatoes as well so take a look at this this one is just rosemary that i picked last night and i gave them a wash right we might use some fresh rosemary as well okay and then these ones are rosemary that you know we picked two weeks ago three weeks ago it's basically here let me show you so we basically take a plate like this right of rosemary this is what i picked last night and washed and we let it sit and we let it dry and we use it and you know we did this like two three weeks ago i can't remember and this is the rest of the dried stuff that we have left and rosemary as well when you break them up they break way more easily so they spread out more in the food you get the the flavor i just like using dried when i'm doing certain types of things right be careful keeping that cloth on the pot oh for part of steam oops he's part of steam and that heat could cause it to catch fire especially if it slips oh for sure i don't i keep an eye on things but this isn't when i'm boiling potatoes i'm here all the time do not leave cloth for sure grating buzz advice arc where do you pick up your herbs i pick up the rosemary in our garden the mint in our garden or the neighbor's garden there's lots of mint being grown all over the place that's one of the reasons i end up what do you call it end up doing a lot of drying herbs and stuff like this now take a look at this the potatoes because it costs the costs are nothing right so i'm gonna cook this a little bit more i'm putting pressure on this to break in i'm gonna cook it more i want it softer does the neighbor uh no yeah the neighbor knows it a lot of people in my part of the world they they grow a lot of herbs they grow there's lots of fruit trees so if you see something around the neighborhood that you want to have access to if you go talk to them most likely you will get access to it everyone is friendly until they're not friendly right index everyone's friendly until they're not friendly uh so what are we gonna do what are we gonna do uh potatoes onions cut up the onions let me show you one drink dish sort of that we end up making this is my supplied yogurt potatoes we're getting steam coming out so before we make the yogurt drink we're gonna set it up set the potatoes to be deal with the potatoes so first thing i'm going to do i gotta transfer this i'm gonna dump it through the sieve in the sink okay uh that way we get rid of the water and i'm gonna give it a rinse with cold water i always do that with the potatoes and i do it with rice and uh with nioki too we're gonna give it a rinse after we cook it okay so let me do this let's see how hot this is let's use our mix here's our tray i'm just using a i don't know what you call these a glass tray that goes in the oven i'm gonna put some oil on this olive oil and i'm gonna bring this and we're just gonna dump it in in general you don't want this to be too full the reason being is you want the heat things to get crispy with the the oven roasted potatoes right so what i'm gonna do is i'm gonna mix this up and this is sort of almost a max capacity right now the potatoes right a little bit less potatoes will be better because that way the potatoes are they're all getting heat they're all gonna get nice and crispy on the outside i might even reduce a little bit of this yeah i'm gonna reduce a little bit of this too much in one plate and if it's too much you can just save it cook it later right not a big deal let's just do this here so that was four potatoes i think right i had already washed the potatoes and took out the little you know bits that aren't you know they're damaged or what not so i took out this much of it right i took out this much out so we're not going to cook this one right now in this tray so what i'm going to do right now is i'm going to bring out rosemary dried rosemary right and i'm gonna break it over this and dried rosemary you can just take it and then pull right like the flavor of rosemary rosemary is amazing i'm gonna do actually half a more we'll do half a more so that's how much rosemary one and a half stems basically and then i'm gonna put mint in right so the mints let's see how much mint we're gonna put in you could make some lovely bubble and leftover potato bubble and i don't know what that is bubble and squeak that's a bubble and squeak the big stems in this we don't put right just a leaf you know and a little bit of the lesser smaller stems ideally i want the mint even to be oh this one was good some of the mint sometimes is not as crumbly as the other ones and this you do to your taste you know do you like the stuff to be really minty do you want it to be more rosemary do you want you know no mint or no rosemary this is basically the way i make roasted potatoes don't put salt on it right now i wait until it's cooked to put salt on it or it's got nice and crispy you're going to shake right nice and then we're just going to throw it in so i'm going to put a timer on it i'm going to go 20 minutes for now i'm going to keep an eye on it and i basically put it in the middle shelf okay let me make a couple more columns see where we're at it's a breakfast food the potato bubble and squeak breakfast food in my mystical land google it it is very nice okay sweet bubble and squeak is a very british breakfast that's usually made up from leftover potatoes and stuff from the dinner on the night before oh really nice so it's like a pie thing it could be like a meat pie or something where does the name come from no one knows honestly who knows we have a dessert called spotted do you spot a thing oh what spot of tea i know that's a legit legit thing because spot of tea saying it right spotted dick what crazy crazy let me show you a yogurt drink this yogurt drink is amazing i'm gonna use a big thing okay this yogurt drink is absolutely amazing during the summers if you're in a hot area if you live in a hot environment this is something we used to have we used to well we still do but back in the day when we lived in a desert when i was a little kid this was a staple drink that we had right because it replenishes you so you take a little bit of yogurt it's called do by the way iranians call it do i don't know uh what arabs call it it's middle eastern drink okay and you can make it with either club soda okay or uh just with water i'm gonna make it um should we make it with water or club soda i wish we had a pole club soda or water gang which what do you want to mix with this should we do club soda or water do you want to club soda a yogurt drink or do you want to water yogurt drink club soda we got we got one vote for club soda you know not known for our food we call it ton in armenian uh you call it ton ton oh yeah ton in armenian is called ton that's right oh the previously when he said are you gonna make ton i thought you said tahini yeah ton we're gonna make ton we got one water from spot a tea ark is saying club soda we got two club sodas one water spot a tea got burnt last time doing uh you didn't make it for the previous poll so if we get half a we could we could make half and half we'll satisfy everybody we're gonna make half and half we'll do it right here so what i'm gonna do i'm gonna add a little bit of water to this okay and then you're gonna break it down so and it becomes liquidy and you don't want the yogurt to be in chunks like right now you still see chunks in there right on the spoon you want the liquid uh the yogurt to be fully liquid right so that was about half water and i got cold club soda we finished all the cold club soda on the fridge so new club soda warm club soda is is a lot right haven't had and hello hello how are you doing twitch 1000 did you get to read issue two of damn yet no no i haven't i picked it up though hard to coin i saw some pages hard to coin look crazy cool crazy cool i saw the page i read the page online which said uh hit the bat uh hit the bat hit the bat hit the bat with a baseball bat boom that was pretty cool i think that was the same right so that's broken down pretty nicely so all you do is just take mint right and just crumble it in there right and you want the mint to break down that's one of the reasons uh the person that asks why do you use dried dried this will mix in to the drink well right if it's not dried it doesn't crumble it becomes in chunks like even this one more crumbly the better for this drink i'm just pulling the mint from here and you do we add salt you don't need to but you just add salt especially in in warm climates it's good to have salt because salt helps you to retain liquid right it keeps you hydrated okay and usually you want to you know you don't no you do actually drink it fresh as well right but usually you sort of let it sit a little bit apparently spotted the name comes from the currents it is making that's enough mint for now you can put as much mint as you like and you can see the mint chunks in there right fantastic right now it's just floating up top because it hasn't had time to soak in the yogurt drink and stuff right and then just give it a drink it's fantastic really it doesn't like the desert i guess yeah that's right here's the index okay so index approved it awesome i had to do that for a while because we're in the fall right it's usually a drink that we have for the summer that's nice let's put that on the side so what do we got let's clear up our little bits of it okay another thing i'm gonna make is let's bring these guys here let's set up the meat okay and then we're gonna make a tray for the meat so right now we've been cooking the potatoes for about nine minutes right let me take a look at them because i usually when i roast potatoes i constantly look at them whenever i think i have something in the oven i'm checking on it on a regular basis okay i think a long ways to go yet okay i'm gonna kick up the temperature to 425 but we are gonna transfer the lamb into this glass tray okay and what i usually do with the glass trays i usually you know we store them you know under the stove sometimes in the stove or wherever we store these glass trays but whenever i bring them up before i end up using them i usually give them a what give them a sort of a rinse okay that's why these guys are sitting over there if i know i'm gonna make something i give them a rinse let them dry a little bit and you don't want the lamb to be touching each other sometimes one thing you can do with lamb too with these non chops is there's a bone in there and you can grab a knife and separate the meat from the bone and what that does what that does it the meat closer to the bone cooks faster usually the the meat the meat that's touching the bone cooks a little bit slower right but if you like your stuff rare if you like it that way you can just leave it the way it is right i'm gonna leave it the way it is now take a look at this this is all the goodies in there right all the marinade i'm gonna pour it out on top the fork in the in the sink because the odds are i'm gonna use the fork to do a little flip on this thing right flip the lamb basically add water to yogurt with some salt it's actually refreshing grew up drinking that yeah it's weird a lot of people this drink i've given it to a lot of friends that's telling us we reach 425 should we make it 420 let's make it 420 let's cook it a 420 instead and we're already at 420 uh this drink here i've given it to a lot of friends a lot of people don't like this they find it really weird really weird if you've grown up with it if you know if you're really thirsty nothing quenches your thirst like do okay or ton or yogurt drink the salt makes it refreshing yeah it does never heard that before yeah the salt allows it makes you retain water right but it sounds weird to me yeah weird yeah a lot of people find it weird a lot of people find it weird this yogurt drink try it out grow it grow flavor for it nothing quenches thirst like that nothing okay from the country we can't say nothing that's funny so let's check on the potatoes one more time yeah potatoes in general take a long time to cook okay so i'm gonna put this over here we do have to cut up uh mushrooms as well so let me cut up some mushrooms actually mushroom should we do right now let's do this first okay let's put this here and let's do this what we're gonna do is fry up some of the dried mint Canada has nothing weird except maybe poutine poutine is delicious poutine is so good what kind of shrooms you know i just got the straight simple shrooms the white shrooms right now i didn't pick up any shiitake shiitake is would be amazing too for sure shiitake is would be phenomenal okay now i'm adding a fair bit of oil because after i fry up the mint and the mint fries up super fast right so you gotta be right on top of it after i fry up the mint i'm gonna transfer it over to a little plate and then i'm gonna fry up the onions and then once that or caramelize the onions a little bit like slow cook it and then after that what we're gonna do is throw in the mushrooms fries cheese curds and gravy yeah that's it you don't want to eat too much poutine lots of poutine you'll die of a heart attack by the time you're 20 all right so let's heat this up and then we're gonna break down some mints let's bring out some mints this on the side and what happens when you fry up greens fry up mint they stay for a while they last for a while so you can keep them in the fridge but they dwindle down a lot like in volume they just break down right so you don't get too much of it kick up the temperature i'm putting a little bit above for this that we're going to fry up the mint a little bit more than medium okay a little bit more in medium as soon as the olive oil gets nice and fluid i throw the mint in you don't want to burn the mint and this is sort of what i'm doing right now we can use as a garnish for anything anything like that you're cooking and whatnot it's uh it's really nice in soups there's a certain Persian dish called ash reshte it's basically a heavy soup that's based it's got lots of greens and it's got noodles in there okay and it's got beans and stuff like this you you eat a lot of it or you can you know serve the lot during the winter one reason you use a lot of oil for this is because greens suck up a lot of oil so we're gonna do a little bit more and just let it sit there and these guys go in the compost area yes so that that thing when the mint is cooked i'm just gonna throw lots of cousins live near Vancouver so i live so i've been up to Canada a few times but i've never tried poutine oh you should try poutine spot of tea for sure yeah you gotta find a good place in Vancouver someone's mentioning uh index uh poutine you can get really bad poutine so just like anything you gotta find the right place for this fry we're gonna throw some mushrooms in there too so let's bring out these mushrooms what i did uh initially i hadn't planned on throwing mushrooms in but what i usually end up doing is uh if if i'm doing a cook either for myself or for you guys or for friends family and stuff like this i usually look in the fridge to see if there's anything that we haven't you know that needs to be used up so i sort of try to plan my cooks or try to plan to use whatever that's been been there a while that needs to be used right and i found these mushrooms i try not to waste too much food so that's been 20 minutes that's what the beeping is let's take a look at the potatoes nice okay that's been 20 minutes right now what i'm gonna do is i'm gonna set it bake for another 12 minutes oops bake sorry 420 bake 420 keep it at 420 with a timer to be for another 12 minutes okay and i'm gonna put the lamb so we're gonna take the lamb better be careful because i can smell them in here's the lamb right i'm gonna throw that and again i'm putting in the middle tray so the meat here that's good enough there's some stems in there i may take those out because you really don't want the stems for the garnish but what i'm gonna do i'm gonna transfer this to there put this here i'm gonna transfer this to here i'm gonna keep some of the the flavor of the mint in there okay because here let's do this before i put it down i need to i can do this i don't want the oil that might have come down from the side to be on the stove right so what i'm gonna do is i'm gonna throw the onions and i'm gonna put the middle kick down the temperature on this to about two or three so let's do this let's chop up the mushrooms i should be using the big knife but i'm using a little non-rush for some reason i like i like this knife i like using it especially if i'm not not cutting up too much someone mentioned uh previously when they were watching some of the cooking videos uh they said that the main these two cameras shooting here they were good but the main camera that we're facing was lagging a little bit hopefully we're not lagging i said i look into it might have been the connection at the time right so just the bowl of mushrooms that we're gonna fry up as well if you feel like if if you find a great knife that you like let this cook while that's doing this thing these guys are still cooking so we set the timer on 12 minutes we're gonna let seven and a half minutes to go what i'm gonna do is i'm gonna cut up some carrots not carrots uh cucumbers okay so i'm gonna show you this cucumber dish cucumber yogurt dish that i'm gonna put this guy here put some cucumbers nice i got five here i don't know if we're gonna use five we'll use four for now let's use the big knife for this the ends of the cucumbers i usually get rid of i don't use this is another dish which is absolutely amazing absolutely amazing for the summer really it's phenomenal for the summer and you can some people chop up the the cucumbers really small you can chop them up big it's up to you i go medium right so i'm giving each one of these half slices of cucumber and these are sort of i guess they're considered small but for me they're okay let's put this guy let's throw these guys into the bowl so we've got this much cucumbers right now okay we're gonna do more we're gonna do all three of these well we're gonna do two and see how much we got you can see how big they are right sometimes two cut down in the middle sometimes three or for each half what i'm gonna do is i'm gonna transfer these guys over before we continue right this is a lot of cucumber we'll make a cucumbery nice the potatoes let me show you what these guys look so take a look at this right now it's getting a little bit crispy and the skins are really good on the potatoes like this right so i don't peel the potatoes nice so i'm going to give it a give it a sort of a shake could use a little bit of more oil but i'm going to leave it and then it's going to go back in the up much longer be nice and crispy it's going to stay there so that's been 12 minutes let's check it out the man's going to stay there longer so let's take the timer so it's been there for about 11 minutes the timer that i set right i set it off for 12 it's been 11 minutes i'm going to reset the timer for another 12 minutes so slowly as you get closer to things being cooked the time is going to decrease decrease the amount of time that i'm going to be looking at a bit more so we're sitting at four out of nine as far as the temperature goes for this guy right here right put that there let me show you the yogurt dish cucumbers yogurt throw it in this all of it really i cut up a lot of cucumbers so it's going to be very cucumber so you have to decide to your taste how you want it if you like a lot of cucumber this yogurt dish you put a lot of cucumber if you like a little you put a little right so that's the next thing that's a must right this you can have it just like this we're going to mix it all up right i'm going to put in mulberries dried mulberries usually this dish is with raisins okay you can also use cranberries but right now i'm into mulberries okay fantastic so just pour the other thing you can put in here too is walnuts and i'm going to show it to you because walnuts is the extra thing you can put in right now i'm just going to mix this up a little bit and of course we're going to put mint in here right so let me close this up for now i might increase the amount of mulberries a few minutes i'm going to add the mushrooms after i take care of this and that's the beauty with the dried mint you just pour it on into your hand right and you can put your other hand on top and just go like this you get a little bit on the outside and stuff but that's okay just make sure you're doing the place where you can just clean up easy salt a little bit not much if you want to not necessary okay but i'm going to go like not even right just a little bit just a little bit i'm going to increase the amount of mulberries just a tad just to balance out with the cucumber but i'm going to taste it first before i do that i'm going to increase the mulberries this is what happens you multitask and you can't check the chat i hope it's all going well in the chat so i don't know you know what the volume of it is it's per taste i was going to taste it actually before i added it but i can just see by by the look of it that i want more when you use raisins for this you can keep it you can keep it in the fridge for a long time this will last in the fridge for a while it doesn't it doesn't for me because i eat it like this much i'll go through in two three days right if you're using raisins after about three days or so the raisins give out the color a little bit the blackness comes out into the yogurt and stuff like this so the raisin you end up eating faster to a certain degree and the raisin sucks in the water from the yogurt so they puff up a little bit after four or five days or so so i never take it that far i don't like it when it does that and cranberries it doesn't puff up too much anyway i haven't made it with cranberries too much phenomenal really amazing the onions to another dish right that will have a choice if i want to have have it mixed with have it mixed with mushrooms or not right so here's the onions i could caramelize it more but that's okay or cook it up more it hasn't reached the major caramelized level because i'm not going to use it all up right now i'm going to use some and then we're going to keep some in the fridge that's that now what i'm going to do is i'm going to add a little bit of olive oil to this and then i'm going to add the mushrooms and then we're going to put the lid back on be careful be careful with these cast iron pans and stuff they get crazy hot so we got our onion cooked up right nice so i'm going to put this on the side i'm going to show you one more thing with this so i'm going to transfer this over because i'm not going to put walnuts in this whole thing okay you can make this dish with walnuts but right now i don't want the whole thing to be with walnuts here's why walnuts i'm just taking for this i'm taking three of these guys you break it up three halves you could take more let's see how many halves we're going to take those three let's do more i go by side for this four five six so six of these guys six halves is that a lot no that's good mix it all in you could do less and you can taste it up and you get the crunchiness of it phenomenal phenomenal phenomenal the last thing you do and it's not traditional hemp seeds you can definitely put hemp seeds in there not too much hemp seeds and yogurt amazing with cucumbers phenomenal right so you're getting protein you're getting dairy if you like dairy you're getting your veggies you're getting your cucumbers you're getting your malberries sugar carbohydrates in this phenomenal dish for the summer absolutely amazing and it doesn't have to be as dense with all the goodies in there okay you can make it more yogurty if you like this is really good now let's take a look at this let's shake this off what i'm going to do is i'm going to kick this down to really though it's i'm going to turn it off for now okay so this guy is off we're going to take a look at the lamp but before we take a look at the lamp i'm going to take this i'm going to shake this out i forget how much the time was that we set it but we're about to take the timer off it was one minute left because the lamp's cooked now so i'm not going to use the fork that i used before right because that was with raw lamp what i'm going to do is i'm going to flip this should we flip it i don't think so what we're going to do is cut it i'm going to show you what it's like on the inside so that was about 11 minutes left about 20 minutes of the lamp cooking right that that is medium that's perfect i'm not going to cook this anymore okay you could set it to broil right now should we set it to broil let me show you what it looks like when you broil it because what i can do right now is i can flip it and let it broil let's do that let's flip it and broil it now remember the potatoes are in there as well right so what i'm going to do is i'm going to put this guy in the top shelf and i'm going to put this on the top shelf i'm going to move the potatoes to the top shelf i'm going to boil it broil it for about five minutes the lamb the odds are i'm going to take out in a couple minutes change it stop it broil it broils at 550 okay so we're going to leave that broil and i'm going to put the timer on for five minutes really with a broil you don't mess around you don't go more than five minutes sometimes you'll put it on two minutes or three minutes one man come in the name of love that's you too i know those lyrics i used to play sunday bloody sunday on the drums um so what else we're going to do this is cooked should we cook this a little bit more let's shake it up a little i'm going to give this guy another blast and what we're going to do is we're going to cook the gnocchi right let's bring in another pot let's take care of this i'm going to put this beside the muc beside the mint let me show you this here's the mushrooms that's the mint right there and we got our onions so we're going to leave these guys here this guy makes for ourselves let's put that there i'm going to take this lid it's hot i'm going to be careful and i'm going to put some water in this guy and boil it because we're going to make gnocchi and if we're going to make gnocchi i'm kicking this temperature to high we're going to boil the water okay so that's there that's there that was our timing for this oh yeah we're going to bring this out so that's been three minutes on the boiler i'm turning it off take a look okay we're going to bring out the potatoes we do need this guy nice potatoes here for now i'll show them to you okay show them to you close up so these guys are done fantastic let's put this guy here be careful with this let me lift up here let me so you see it might have cooked a little bit too much because i forgot about it i should have set the timer well what i'm going to do is i'm going to take it out of this so it doesn't cook anymore let's put it in a plate let's put this guy i'm surrounded by things actually let's put this guy here for now what we've got to do is get the juices out of this because this is timer that was a timer for the boil for five minutes right so when you're cooking five minutes may seem it's a long time things are right out the cusp of being done so i'm gonna transfer this and what we're gonna do is or i just put something the hot glass tray in the sink i gotta make sure i don't put any cold water on it okay so i'm gonna keep that in mind the only reason i put it in there when it's that hot is because i'm running out of room right see this one i'll cut this one so this guy's medium he says so we taste it and i don't mind eating the fat if it's a little crispy i haven't added salt to this fit into the sauce a little bit that is really good i want to eat one more chunk i'm not letting my fork touch anything else okay rich potatoes sorry about the sound loud feel free to send some of that to your friend decaf ah decaf how are you doing i'm so jelly fun delicious i'm gonna bring this one out i'm going to show you what the potatoes look like here we'll bring up this one here we're going to eat this today right now right i'm going to take this guy let me show you the potatoes the roasted potatoes and i do want to put salt on them so let me show them to you here's the roasted potatoes i could put it in there to crisp up a little bit i'm going to give it a shake and maybe broiler for another couple of minutes but what i'm going to do right now add some salt put some in this that way we can munch on it i'm going to put it in there for a couple decaf if that's you if you guys like asmr math she does phenomenal asmr math stuff on youtube very fun so let's throw this back in just a couple of minutes that's it start two minutes let's start well that's doing this thing where we put our fork in this place my fork where do we put the fork where do we put to try this fork potatoes are usually hot on the inside right the lamb is really good they call it a lamb that's good a little bit more than i usually cook it should have kept a closer eye on it but we're busy making other food right could i use salt maybe not too much we've got a water boiling as soon as i water boils i throw the new can i kick the oh i forgot about the potato i kick the temperature down by the way the timer is your friend in the kitchen use the timer hear the sound delicious crispy we put the gnocchi in the water right i give it a shake always when i put the new can and put the temperature down to about four out of nine so there's a balancing act here what we need to do is prep our bowl where we're going to put the new can but that gives us we got a couple more minutes so i'm going to eat a couple more potatoes we didn't eat enough of the yogurt this is usually a dish that you put on the table with dinner at you know serious gathering birthdays holidays and stuff like this good night art sweet dreams let's give this guy a mix i'm going to cook up kick up the temperature of it i put it down to four because i don't want to get away from me right let's have one more lamb bite and then we're going to prep for the gnocchi with potatoes to take care of this guy because we got gnocchi dish i kicked it down too far we definitely do need the water to boil in this so i'm going to kick it up okay i'm just going to take out one of the gnocchi just to see what type of shape it's usually wanted floating but i might have turned it down a little bit too much the gnocchi is good to go let's put our fork here that's our eating fork let's put that there let's put that there i got another sit there actually no i do need to take it out of the water i don't want to overcook it gnocchi you got to be careful with you don't want to overcook or sink is getting full give it a quick rinse and what i want to do i'm going to transfer it into this bowl okay here's our gnocchi usually i would take care of the gnocchi i wouldn't put it in the bowl right away i would have already set up the base for it but because the gnocchi was done we're going to do it this way so this guy we're going to put oil on top all of oil and we're going to bring out cheese this is straight up feta okay it's fairly soft feta like you can tell is really soft feta i'm going to break it up here i'm going to start pouring on top of the gnocchi let's take our mint break it up mint on top of the gnocchi and then what we're going to do is mix it all up if it needs more oil we'll put more oil usually i would have already mixed it up because you don't want the gnocchi to be stuck together you want oil to be sort of each gnocchi to have a little bit of oil on it so it doesn't i'll clump up sometimes i put a little bit of balsamic vinegar on this i'm going to taste it i'm going to see if i feel like having balsamic right now i'm going to pour more mint as soon as you pull some of the stems out of the mint jar it loosens up more of them so they come down to the more drier ones and you can just break it up like this so this is food for like a couple of days at least or a couple of days three days most likely so let's give it a taste let's give it a taste we'll give it a taste i don't want any chunks huge chunks of feta it's like mint chunk there and it's really good and you don't have to add salt because the feta is already salty right so don't add any salt to this and here's our dish here's our gnocchi feta mint dish very nice it complements the lamb really well it's sort of like the potatoes because it's just basically starch right a half a spoon this spoonful this is all stuck together right i was mixing it so i'm gonna pop this let's have a sip of tea put these guys here i'm gonna check my menu right what i set up to do just to make sure we did everything because i think we got everything covered right oh we haven't done the soup let me show you what i do with all this garnish stuff i made right we have one more dish to show you one more thing to show you right where's your better half my better half is working so she's gonna be very happy to come home to find all this food just wrapped up for the next few days to eat right so this is some low cooked like for 12 hours food take a look like like chicken bone with rice and some veggies and onions and stuff just cooked for like 12 hours and we let it warm stay warm for like four hours that we're eating like for the last two days and this was made about it was made three days ago so this is the third day okay so what i'm gonna do i'm gonna heat this up and the garnish of the mint and stuff that we made the mint and onion and mushroom i'm gonna mix in with this right so let's just there isn't that much of it very good this was super yummy oh this goodness into the bowl this guy if i wasn't making so many dishes i'd be cleaning as we're cooking but since i'm making so many dishes no time to clean while we're cooking right so let's just heat this up it'll heat up speedy gonzalas because there isn't too much of it quick wise let's check it out thanks you show i'm so happy to finally catch one of your streams now i'm so hungry oh nice thanks you know and i've missed a lot of chitchat while we're going ballistic with the multitasking cool if you had any questions that i missed please post it again we've slowed down now now it's like enjoying we're gonna eat a little bit of soup and with the duel if you let it sit the yogurt sort of separates from the water or the soda and stuff right so before you drink it you give a little shake and this is one of the main drinks that people drink when they're eating like shish kebab and stuff like this you can actually buy this stuff in bottles they sell it both carbonated and not carbonated we're gonna have soup without some of this the yogurt one i really like this i eat a lot of this wait i missed the drink what's that called it's called uh in persian they call it du in armenian you call it tan i don't know what it is in arabic i'm pretty sure in israel and hebrou i don't know what you call it in hebrou i'm pretty sure they have it as well i don't know not a percent sure so it's a drink that they have in the middle east and i think i'm pretty sure they have it in the northern northern africa as well and most likely parts of asia with afghanistan and most likely india as well okay i don't know if it there is any other sort of a staple drink in any of the countries outside of that area but it's basically yogurt okay so you put you take basically what we did we took for this glass we took this much yogurt right and then you we did half and half you could do it all water you could do it all soda what we ended up doing was doing this much water or put it to this high with water and then filled this much of it with soda and then you could also put cucumbers in there too but we don't because we haven't made the cucumber thing so and then you mix it up so the yogurt is not chunky it's all broken down really fine and then put mint dried mint in there and then salt a little bit of salt to your taste right and then you mix it up and it's a phenomenal drink if you're in hot environments if you're thirsty the best uh thirst quencher ever really okay the best thirst quencher ever check out the potatoes oh super nice i like the potatoes this is heating up my tummy is really happy right now i'm looking forward to this oh flipping heck i actually just fell asleep for a while watching this i think work is tiring me out do you grow mint yeah i had we grow a certain amount of mint here so i harvest that for sure but in the neighborhood there's a lot of people that grow mint mint is weed it grows like crazy so uh and it loves mint loves being trimmed right loves having tops trimmed off because it splits off and grows more thicker and it propagates with those roots and stuff so we do grow mint and we dry mint here's a video we put out a video if you take a look at that one here let me turn off this this video oops not that one this one this video that you see here we put that video out like about a month and a half ago or so where we i did a huge harvest at the end of the season and i hung you know cut the mint put a little rope around the floss actually hang hang dried up and then we ended up jarring them and we ended up getting like five and a half i believe five and a half jars of this or six six jars of this right so there's a video out there if you just do and mint it should pop up harvesting mint is really important for me uh it's a mint as you can tell this is just some of the main dishes that we use mint for right and i may use up a lot of potatoes i like potatoes roasted potatoes and stuff like this with lamb with meat we end up using it with yogurt this eat a lot of it so i go through a lot of mint we just crack this open right and went through half of it okay so we went through half a jar but usually we don't i don't usually end up making all mint dishes right and mint if you buy it in the store is very expensive which i find crazy because mint grows like weed let me show you what we end up doing with the garnishes here here let me transfer these guys over we don't need these guys no more serious balancing act so i'm just going to transfer the soup over to this oh that's the mushroom let's put the gnocchi aside let me take down put this video up take the mint video thing down turn this guy turning this guy off we don't need this guy so i'm gonna take this video down take this video down nice all right so i'm just going to transfer the soup in here this is chicken bone soup with the rice and it's just totally broken down and for this type of soup any any soup strong soup like this right what we end up doing is we have mint here dried mint or fried fried dried mint right that we just made earlier so take a little bit of this throw it in there that's a fair bit that i just put in take some mushrooms that we fried up throw it in with onions too you can just take some of the onions caramelized onions and throw them in you could do all three you could do one you could do two you could do combination if you do your mathematics you've got six different combinations three factorial because of the three ingredients mix it all up and especially for strong soups like this that are left over that you've been eating for like three days and stuff it gives it a different flavor so it's like changes up the leftover you're making some something new but just adding a little bit something to it so you don't get sick of the same food right and it's fantastic this was amazing soup really slow cook soup it was so good so good for the tummy so good for winter very nice very nice i'll take one more bite one more spoon like we cooked it to a level which bone is just powdery now that we cook everything we did everything we wanted to get done that's pretty good that's a lot of dishes we made that's fried mint fried mint it it gives it it gives it a minty flavor for sure but it breaks down the green that it's not it's not overwhelming mint it's just nice heavy mint flavor inside the broth inside the soup right it's really good when you're mixing it up you look like you could teach me about the benefits of venice of marijuana with a match mint with mushrooms there is tremendous benefits to cannabis of course right but like anything must be used appropriately if it's going to be used very nice very nice so Nazi how long did it take us to make all this food i'll drink this out i think i need some more uh fresh mint tea or warm mint tea i'll replenish the top hey chishol can you say hi to my dad he just came over to say hi and he's watching you ah i i know how to call in and from the sounds of your eastern your turkish are armenians are so i'm not i'm using a lot of farsi words uh but uh majun chamich but uh bon to talk to his uh persian mulberries with mulberries cucumber mint a little bit of salt and walnuts this is a staple i in my part of the world us armenians we eat at the persian armenians what else did we make we made we made fried potatoes he's he's smiling and laughing he has no idea what's happening right now live streaming yeah watch our lamb delicious delicious mad that we made four of these i eat one or i eat three quarters of one i'm gonna finish the rest after we finish the stream we made gnocchi with feta and mint olive oil no salt needed the feta was salty enough fantastic super delicious we also made let me take this down we also made a big mess in the kitchen i'm gonna clean up fun stream fun stream fun stream i had to organize this uh to be able to do all this in a row and we made we didn't make a little bowl of yogurt thing we made a big bowl of yogurt with mulberries and this this is going to sit in the fridge for three days i'll go through this two days i'll go through this super delicious super delicious so that's about it gang i hope you enjoy it i gotta remember what that dish was the british dish with the potatoes that i got these potatoes left over i'm gonna put them in the fridge but i'll try to look through the chat again to go through to figure out what the dish was that the people from the uk were saying to do a little search to see how to make it sounded good i'm not sure about the other one i forgot what the spotty said it was it was fun it was fun three days three days two days one day even all now that would be too much i think maybe my partner wouldn't be pleased if i ate all that it's i gotta share that's all the food must be shared must be shared fantastic fun stuff how long have we been going at this let's check it out up time hopefully the stream didn't break at all ah it didn't break awesome awesome that's fantastic sometimes the stream breaks from twitch and i hope it wasn't laggy i hope it wasn't laggy at all fun thanks for being here gang i hope you enjoyed it um and again when you're cooking in the kitchen do with it as you please right this is to my taste so if you want to reduce the salt you reduce the salt if you want to increase the yogurt in the yogurt dish you increase the yogurt if you want to increase or decrease the cucumbers you decrease the cucumber mix it all up and the lamb i overcooked a little bit right i shouldn't have put it in i just wanted to show you guys when it's like broily i'll talk it a lamb it looks so good so good so i should have done that a little bit earlier right i cooked it a little bit too much but still tastes phenomenal just one day of marinating in garlic rosemary mint and that's where the mint comes in for uh for the lamb for this dish right mint olive oil and a little bit of balsamic vinegar just mix it up and then you flip it in the morning so you can cook it in the for lunch in the afternoon right and both sides of the land get the fantastic thanks for being here gang and i'll see you guys on saturday possibly if you feel like talking saturday evening politics and economics that's the last stream we got scheduled and after that we're looking towards the end of next week for more streams or not this weekend coming up but next weekend more streams coming up okay uh i hope you have a fantastic day i'll see you guys there bye for now