 just this time. I don't think so anyway. Let's check it out. Let's check it out. And we are live. Sweet, sweet, sweet. Hi, everyone. This is Chicho. Welcome to my channel and welcome to another live stream. We're back in the kitchen. Today is September 2nd, 2020. And we're doing a cooking live stream. But we're also going to be talking about sort of focused on nostalgia. Someone recommended, suggested, requested that we do a live stream regarding nostalgia. So we decided to merge a cooking stream and a talk on nostalgia. So we try to keep the discussion focused there, but open discussion to a certain degree, right? And today's cooking, we're making Armenian Persian cuckoo. And it's a recipe that we've made. We've shared before. And I think we've done at least maybe two live streams of making cuckoo. Young Paul likes how are you doing? Welcome, welcome to the live stream. And by the way, the chat is going to start appearing here because we got camera angles shooting down on the stove tops here, right? Because we're going to be using both elements, two elements. Once we get the ball rolling on this, right, we're going to be doing a little bit of cutting on this side, initially some mixing on this side, and then we're going to get both stove tops going and cook up the cuckoos. All right, lonely piggy. How are you doing? Chicho? How's it going? Doing well, doing well. On a Wednesday, I want to pick up my comic books. Should I show you what I picked up today? Should I show you what I'm picked up today while we wait for people to come in? Great lasagna. Hello, brother. How you doing today? Doing well, doing well. I'm going to do my little intro. Sure, let's see it. Hi, chef. Hi, Joker. How are you doing? Let me come back. I'm going to grab the comics I picked up today. I'll be back in like 10 seconds. Okay. Let's go from this side. Check this out. X, how are you doing? Hope you're doing well. Chicho was finally able to catch a stream. Nice, nice. Busy swag. How are you doing? Welcome to a cooking live stream. But today is Wednesday, so I went to the comic bookstore and picked up my comics. So let me show you my comics. Cheers, chef. Cheers. Malatur gas. Picked up. It eats what feeds it from scout comics, right? As you know, I love my independence, right? So independent comics is where it's at, really. There are some nice things happening with the big two as well, but independence is fantastic, right? Island Kings. How are you doing? Are you doing good? Doing good? What's up, master? I don't know if I'm a master. I'm a master of certain things. I'm a master of chicho. That's what I am. Ink bot from image comics, number one. So both of these are number one. There's a lot of number ones that came out today. Okay, ink bot from image comics. We got broken gargoyles from source point comics, broken gargoyles. Okay, chicho. I just spent an hour and a half making an eight second electronic loop. I had the melody and drums done in 20 minutes and spent the rest of the time mixing and mastering. Nice. I called it wonky. Wonky is good. I'll link in the discord. Awesome. Awesome. How much do you pay for it? These are expensive, man. They're like, they range between $3 to $5 a comic now. Canadian or US and then Canadian, you kick it up a notch. Prices of new comics are too much. This is from boom seven secrets. Okay, boom from seven secrets again and number one. Cheryl, how are you doing? I got I'm picking up Batman from DC, so some of my poll list. This is Batman number 98. Okay, I'm picking up both variant covers. So this is the regular cover. How are the strawberry one? I mean, jam. The strawberry jam is fantastic. So good. Here's the second cover. I'm picking up on my poll list firepower. Okay, from image comics. Disillusioned. How are you doing? Picking up monstrous from day one when it came out. Monstrous number 30. If you're not reading this, if you're into comics, you should be reading this. Monstrous is fantastic. If you like amazing world building and dark and magic and brutality. Most of the characters are female leading characters up to light. Will this dish make me cook? This will make you cook. This is sacred six. Okay, spin off from Vampirella. This is number two. So my poll list and this is from dynamite. I'll e-wig from boom. We only find them when they're dead. Right? And this is number one and this is about it's a space where humans I guess I haven't read this, but I just know the write up on I ordered it where they're finding gods, but all the gods are dead. Right? So they're trying to find the live one. Who's the other clown girl alongside Harley? That's the new sort of Joker's girlfriend. What's her? What's your name? I forgot her name. It's I forgot the name. I forgot the name. I have come to the realization that women are impossible. Impossible. What do you mean? You mean the women you've encountered are? What does that mean? Impossible for what? If there's something they don't want, you don't want to do to them a punchline. That's right. The name of the girl is punchline, right? The new this character here. And I do have her first appearance as well. Punchline. This one is punchline. Birdie. How are you doing? Good evening, everyone. And check out this one. This is Hellblazer number nine. Okay, John Constantine Hellblazer number one is ending at issue number 12, I believe, right? And I picked up a copy of this last week, and I ordered another copy. Because in this, there's one page I read online, where it rips the royal family a new one and talks about Andrew and links it up to what's going on with Lolita Express. So I ordered another one, the comic store that I pull my comics from. They have three stores. The one I hear only had one copy. I grabbed it. Okay, I put it on my poll list. Their sister company, they only had one copy. I got them to send it to me. If I could get my hands or three more copies, I would have bought three more copies of this. Okay, because it's a powerful page, powerful page. Dingbobber. Cheecho, life is so good as of late. Hope the same has been true for you and everyone here. If not, I hope your future will be better. Indeed. Hope everybody's future is fantastic. Okay, let me put these aside. Okay, should we leave the backdoor open with all the plants and stuff? The sun room? You just think about it. You let me know. If you want to know who I am, I'm on Patreon. If you want to support this work, Patreon is a fantastic way to support this project. Patreon.com forward slash cheecho, C-H-Y-C-H-O. For those of you that are supporting this work, thank you very much for the support. Okay, I will continue to share as much as I can through that platform. And you can follow the work. I don't put anything behind paywalls. Everything's creative commons, share and share alike. What is a good starting point for reading comics, thinking of DC or Marvel? It depends. You can get into characters you already know. But let us know. And there's a lot of comic book people here in our chat. Let us know what type of stories you like and you'll get recommendations. Yeah, I see no reason to close the door. Yeah, it's not bright enough to distort the image. So because that's our sun room when it's really sunny. It's like a white in the background, right? We are live streaming on Twitch, twitch.tv forward slash cheecho live C-H-Y-C-H-O-L-I-V-E. If you want to participate in the chat, Twitch is where you want to be at. Okay, I do announce these live streams 30 minutes before we go live on Elomines Gap, VK Parler and Twitter for now. Okay, you can follow this work on those platforms. The link will be in the description of this video when we're loaded up to Pichu in YouTube. What else we got here? Usually when we don't have any visuals involved, we will be recording these discussions on a lapel mic on external recorder and uploading the audio to SoundCloud SoundCloud.com forward slash cheecho so you can follow the work through podcasts. Okay, and they are available on your favorite podcasting platform, including Spotify. And we will be uploading this video to YouTube and Pichu and you can support this work by joining, sharing, commenting, liking. And if you're on YouTube, you can support this work by joining YouTube membership. Okay, gang, that's the intro. What do we got? Cheecho, range the universe and beyond with our faithful companion, York, together to bring peace and unity throughout. Now that's a comment, that's a comment. Not sure if it's really based on reality, though, right? Hey, Cheecho, what's cooking? Funky monkey. Let me tell you what's cooking. Let me take these guys down. And gang, thank you for your follows. Thank you for the subs. If you're here on Twitch watching these live, I'm going to kick up the text here so I can take off my glasses. If I start missing text because I will be missing text once I start doing cuttings and stuff like this. If there's anything directed towards me, please. I'll just put a Cheecho live, my name on there and I'll try to catch it. And if I don't comment to something that you posted, you won't want to comment on it, post it again if I don't see it. Cheecho has more platforms than the people. This is lemon liqueur that we made on the previous liqueur stream. Taste fantastic. Cheecho has more levels than Mario level. More platforms than what it's really delicious gang. Look at that. Delicious lemony taste to it. So nice. So nice. Okay. And here it is here. Alright, this is what we made. I've already gone through a little bit of it. I'm going to top this up. I may add a little bit of sugar because it's it's not that sweet but I don't mind that it's really nice. It's got a seriously delicious lemon taste to it. So I hope you have nice drinks going for you right now. Nice food, nice snacks. Yo, Cheecho, are you doing Tyson? How are you doing Tyson Terror Seven? Eskil, how's it going? The guy that is getting away with animal abuse on YouTube. Who? What? I hope not. Lemons are the bomb. Lemons are the bomb. Guys, please don't talk about the crap. It's triggering for a lot of people. Yeah, we're doing it. We can talk about politics and stuff. Oh, yeah, where's our politics? Here's the thing about politics. Check this out. Politics, little message regarding politics. Our little message is please keep politics and other heavy subjects to their respective streams because this is cooking. We're just going to cook up some delicious food. Right? Let me show you the angles. Here's the angles that we got. Where are we? Okay, we got this guy here. We're going to do some chopping right now. And and and where's the other guy? And we got this guy here. Okay, that we're going to put the stuff in. Okay, once we start chopping them up. And once we get everything mixed up and the cuckoo recipe is online gang, I didn't grab the link for an unfortunately, but if you go chicho cuckoo on YouTube or on bit you, it should pop up. Okay, can we tell you about the without Greek Greeks, the world are known for their friends, those who want to have a discussion on the matter can for sure join the discord. Indeed, you can join the discord is a lot of discussion taken on there. And people are talking about it. And today's I started this off mentioned to people we're doing a cooking stream. But someone had requested that we do a little stream regarding nostalgia. And we had a couple of seconds on it saying that was a good idea to talk about nostalgia a little bit. So open discussion regarding nostalgia, I got my own opinions regarding nostalgia. I'm not really nostalgic. I, I, I've gone through a phase where nostalgia doesn't mean crap to me anymore. I learned from the past live in the present look forward to the future. That's my train of thought. There are times where I go, Oh, that was a great time. Oh, that was a great time. Sometimes when I get together with friends that I haven't seen for a while, they start talking about this and that. And I entertain it. But I don't dwell upon that and spend the whole time talking about that new experiences. It's about novelty. Learn about the path, learn from the past, live in the present, look forward for the future. That's my take regarding nostalgia. Okay, I'm going to show you what we're going to cut up. Now one of the main ingredients in cuckoo is lettuce, right? So and this is the way I keep my lettuce in the fridge and it keeps for a long time. Give your lettuce a wash, wrap it up in, you know, hand towels. But these are specifically towels that I have to put washed greens in and I put them in a plastic bag and I'll show you how fresh this looks. Right? Now these ones, I just did yesterday, but they're you'll stay fresh like this for days upon days upon days. Okay, so you can keep your greens all washed because one of the things I found out with people when they don't eat a lot of greens, the reason they don't eat a lot of greens because you really usually need to wash them, right? And washing takes a little bit of time. Okay, Chicho, do you ever intentionally change your brain when you've stayed through progressive relaxation and meditation in order to manifest things in reality? For sure, you can take out the manifest things in reality, but relaxation, meditation for sure. But to me, manifestation is doing like I don't sit there and go, I want this to appear, right? I work towards getting this to appear, right? So I don't want, I'm not in a believer on the manifestation part of things. I'm a believer in getting things done, just do it, right? Or work towards it. For instance, you visualize things you want and imagine the future being on the present while in the theta state. Look up Dr. Joe, this panza is a specialist in brainwave rewiring. I've looked at some of that stuff, things over. But for me, if I'm if I'm thinking about doing something, I have a notepad or I loop it, I loop it, I loop it, I get it going to a level where I can filter out the noise part of it. And then I just take notes and start doing it if I feel like it. That's the way I've been able to create all this content online. That's what I do, right? That's the way I work on chartedays. How are you doing? Eight hundred calorie diet. Wow, birdie. So going to enjoy this cooking stream. Nice. Eight hundred calories is not much. Yeah, I think if you want things to change, do as he says, make them change. This, of course, doesn't apply to everything. Indeed. Indeed. Night's a little comic. Chichou, talk about color, talk about colors that take you back to childhood. For me, early stabilized starblazers, Yamato, Battle Planet, cartoons and soundtrack. Yeah, talk about the color. For me, I've always loved the color green. So green to me has a little nostalgic feel to it. I'm taking a look at this thing. I'm going to chop these guys up and I can participate in the discussion a lot more once we get the cuckoos cooking up, right? Right now, I just have to do a little bit of cutting and do the prep work until we can get the stove tops going with the cuckoo. And then it's just waiting and just letting it cook, right? Putting it aside. But for me, colors for sure, like I love the color green. Maybe that's why I got into growing food and stuff like this, right? So usually just cut it in half. You get a bunch like this and then, but for sure, there are certain things that make you, make me anyway, feel returned to a certain time, which was either happy, sad, and whatnot. Like for me, whenever I watch Cowboy Bebop, it transports me to a time. It gives me that feeling of brilliance. Just because it is brilliant, but it gives me the feeling of witnessing a masterpiece. And to me, one of the greatest feelings in life is witnessing enjoying masterpieces created by other human beings, right? And sometime in the future by machines, I guess. So that was a bunch of lettuce. We're going to do a fair bit of lettuce. I want to cook up a whole bunch of stuff. And that way we have enough food to eat for like four days or so. Or five. Yeah, about four days. I want to do enough cuckoo so we can have cuckoo for about four days. Right? We just have a lot of greens and we have another CSA coming. The community supported agriculture box coming today. So we're going to get more greens and we have a lot of greens in the fridge. So I decided to make cuckoo to cook it all up. Here's another bunch. Cut it in half. Stick it together. For me, the most nostalgic thing in the world is Nintendo 64, particularly legends of Zelda, Mario's mask, and Ocarina of Time. I've invested that section of my past to the point where it is no longer nostalgic. Awesome. And yeah, if you enjoyed something in the past, why not enjoy it again? And here's a kicker with nostalgia. Is there any movies that you remember with fond memories and a nostalgic format? Watch them again. A lot of those movies might be crap, right? And since then, you've watched a lot of a lot more amazing movies or shows that can replace the nostalgic feeling that you have stored up in you that's taking up space in your memory and your emotions with new sensations, right? Like some of those old movies that you might have watched when you were a kid or blockbusters or something, you're like, oh, wow, that was a great movie. Watch it again. Some of them were pretty bad. Like really. Iron Giant is amazing. I was obsessed as a young child. Dude, Iron Giant, I've watched like, I don't know, six times, seven times. And it is magnificent every time. And most of the times it makes your eyes a little teary. Okay. Love, wild, wild, wild, wild, wild, wild, wild, wild. Have you seen it again? Dune. Lamberth was playing at a bar once and I wanted to cry. Dune. Oh, Dune. Lamberth. Don't know. Lamberth. Really? Lamberth? Lamberth is a great movie, but they didn't want to make me want to cry. And usually when I finish, this is empty now. We used up all the lettuce in there. So I usually just hang it. And because it's a little damp, when you wash it, you spin and dry it. It's still a little damp. You put it in the cloths, right? And the cloth absorbs the dampness and keeps the greens fresh, right? So since it's a little damp, I just hang it, let it, let it dry out completely, right? Vin Diesel was the iron giant, crazy, crazy, right? Hey, chichou, long time no see. Nate, how are you doing? Nostalgia and teary-eyed for anything henshin. Anything henshin? Are we talking about gym henshin? Like the muppets and stuff? The muppets are still amazing, or it used to be amazing to do older muppets. Any tips for the first time growing my beard out? Last through the itchiness. You'll get itchy about 10 days in, a week in, and it'll last anywhere between 10 days to two weeks. Last through that, and then let it grow, okay? And anybody that criticizes you that says, oh, the beard looks awful, blah, blah, and if you feel like growing it, maintain it, okay? There are a lot of people who are a little apprehensive, official hair. They can take a fly in. Salute, gang. The itchiness completely disappears. I've had a beer for a year now, I can't feel it, yeah. The itchiness goes away within three weeks. Longest. The itchiness is gone, right? I find nostalgia of the old style sweets, the old boy, uh, boyed one. Old sweets, really. Here's another batch of greens, okay? I'm just going to pull this out, and I have some greens in the freezer we're going to use up too, okay? Let me show you what these guys are. I got some more lettuce here, okay? So, are we going to use more lettuce? Maybe not. Maybe we won't use more lettuce, okay? But, actually, let me bring this out. I'm just going to put these guys in this, that way they're added away, right? So, just put them in this, and I can just put them in the dish where we wash the dishes we can put on there. Now, take a look at this thing. I got some Italian parsley. This is from our patio garden. So, we're going to put some parsley in there, right? A little yellow here? No, it's not bad. It's good. Okay, some Italian parsley. That's from our garden. We got some mint, and we're going to use this too, and this is again from our garden, okay? So, fresh mint from our patio garden. We got some chives with bulbs, and this again is from our patio garden, right? So, if you have a little garden, you can actually harvest your own food. Now, we're growing lettuce, but the lettuce, you know, we used up as butter lettuce. It's all eaten up. There's a little bit left, but this is chives with bulbs that I washed, and here we have, from our local farm, we bought beets, and these are beet tops, right? It's the, and the beets are connected here, right? So, this is the beet tops, the beet greens. They really don't have a flavor per se, right? But it's greens. It's got nutrients. It gives it bulk. So, it's food just because it doesn't have strong flavor. It doesn't mean it's not good to eat, right? So, we're going to put some of this in there too. So, what I'm going to do is, I'm going to chop up some of these guys, and we're going to mix it into the bowl, and once we get that done, I'm going to see how much we have. We might grab some of the greens from the freezer as well. Actually, I'm going to grab some of the greens from the freezer right now. I'll check this out. I want to show you what we got from the freezer. Chicho, I've been reading a ton during the pandemic, and I've read lots of stuff. You recommend example Chomsky, Wilhelm Reich, etc. I just want to say thanks for all my pleasure, funky monkey. I'm glad you're enjoying the reads. We're going to throw these guys in there too. I got some green onions. Usually, I throw green onions in the mix, but we had our own chives. So, just a little bit of green onions. And this is something I do. I go through the freezer every now and then. Whatever's left over, like a spinner for a while, you just eat it up, right? Use it up. And I got some dill. Okay. Just frozen. Jesus, wisdom up the yin yang. The yin yang is very important equally so both of them, right? Now, I'm just going to give this a little mix. Because they were from the freezer, they're going to get a little wet, but I want it mixed in there. I don't want it to be bunched up. Okay. So, let's do that. Now, let's cut up. Let's cut up. Let's put this knife here for now. Let's take this guy. Let's move these guys over. Okay. And grab some of these and start chopping them up. So, let's take the chives first. Now, this is a fair bit of chives. It's going to give it a chivey flavor to the cuckoo, which I'm totally okay with. Now, I'm going to cut up the green part first. So, I'm going to chop off the tops. Chico, what is the difference between knowledge and wisdom? For me, wisdom is knowing how to apply knowledge. Knowledge and wisdom. This question was asked the entire class when I was in college, and most people didn't really have a good answer. I don't want to say anything because I felt I didn't know. Yeah. To me, wisdom is being able to apply knowledge. You could know something, but if you don't know how to use it, you don't know where it applies, right? Then, you don't know jack shit. You don't know how to incorporate that into your life, right? So, chives greens. Again, take a look. This is the chive tops. I'm not sure if I want to put the bulbs in yet. I might keep the bulbs and just use them as something else, but beautiful. This is like our own chives. This is the best chives I've ever had. Okay. Our own chives grown in a box pot. Otherwise, that's what the importer says. Smells amazing. Ganging. Like, wow. Smells so good. So good. So good. Let's dump this into the our green as well. Take a look. Look at that. Like, fantastic. Like, amazing. You get little little cuttings like this and you put them into soil and just give it water every day or every second day. Sometimes you might not even need the water. It's raining. Just put it in the sun and you get this coming out. Why don't people more grow more more food at home? More herbs and stuff? I'm going to take the tops. Okay. I don't think I'm going to put them in. Okay. Take a look. I don't think I'm going to put them in. I'm just going to put them in a bowl. I'm just going to put them in a little bowl. Put them on the side. We can cook this up with eggs in the morning. It's so good. So good, right? And there's a little bit of dill that we had as well. I've all imagined. Knights of Old Comic Cheat Show. Any tips on getting your day going once up and maintaining daily rituals during this work from home quarantine period or any time. Knights of Old Comic, for me, my daily rituals, I get up, I check my messages, I make some comments. Part of my daily ritual is catching up with the news because that makes me realize that I'm not alone. We're not an island. I'm part of a larger community and there's a struggle at play. It's weird to say. It's, I don't know, like for you guys, there are certain things that make people feel good, right? There are certain things that make people appreciate their lives. For me, one of the things that makes me appreciate my life is knowing what's going on around the world and what my part in it is. Like, I know that we, most of us, in the West or in certain other parts of the world, right? Some people in the West are in trouble, right? In a big way. But for me, I know that I live a violent free life, lucky to have access to food, lucky to be able to grow food, to eat good food, have lived through some turmoil and know what certain, certain curve balls that life can throw at you. And when you come out of that, you realize that life is way more than your little issues that you may have, right? So for me, when I see problems in the rest of the world, it just makes me be lucky, feel lucky that I am where I am, and that motivates me to do more, okay? Now with the mint, I'm going to take take it off the stems, okay? Even though the stems are really, they're not thick, but we're not going to cook it long enough for this to break down. So with the mint, I'm only going to be using the leaf. You don't want to put stems like this in cuckoo, it just makes it hard to digest, right? And we're not going to throw all of this mint in there, we're just going to throw some just to give it a nice mint flavor, right? And mint is always good, and homegrown mint, this is organic mint, grown by us in the patio, like it's nutritious, it's it's fantastic. Young pollocks, thankful for the small things, not taking life too granted because there are a lot of people who have it worse, much, much worse. And that doesn't mean you have to just not participate, not take responsibility for certain things that are happening in our communities and globally, right? But it is, it is a motivation to do better, be more. It is, it is something that gets the fire lit under your ass, right? To get off your ass, to do things that you need to you need to do, right? That doesn't mean you don't have to take, you know, you can't take breaks every now and then, you do have to take breaks, otherwise life will knock you down, right? Count your blessings, not your problems, count your blessings, not your problems. There's so many ways to say it, I like that though, count your blessings, not your problems. Interesting distinction, lucky versus grateful, lucky versus grateful. It could be both, lucky and grateful. And really, if we think about it, how did you come to be where you are if you're in a good state of mind? How did you come to be where you are if you're in a bad state of mind? Was it self-choice? Was it the world knocking you around? Was it choices that previous generations made? Was it just luck? Whatever it is, try to figure out a way to improve it, right? So here's our greens, right? The mint. I'm just going to throw this much in here. So it's a handful I guess, a handful of mint, okay? With regards to life as a whole, the means to the end is the end. The means to the end is the end, a.k.a. The journey is the destination. Enjoy the flow and don't wait for something to happen to enjoy your life, 100%. It's a ride as Bill Hicks would say and enjoy the ride, okay? This mint is, smells phenomenal. Nice. Let's throw this in. This is about this much mint, right? Maybe I'll throw in more after I chop up some of the beat, beat greens, okay? Let's give it a mix. Another nostalgia thing for me are old entertainment times. For me, an old deck of cards, they take me right back, yeah. For me, it's the Elder God. For me, comics in a big way. Comics in a big way. And comics are an amazing, for me, an amazing way to shut off the world. More so than movies. So when I read a comic book, I love to immerse myself in the world that's been created, right? And music nostalgia is huge, huge, huge. Like I mentioned this during our previous, I don't know if it was a previous lyric stream or the one before that, where I talked about Super Tramp, right? Breakfast in America. For me, that is one of one of the most nostalgic albums that I have. When I listen to Super Tramp and I love Super Tramp, Super Tramp is one of the greatest rock bands in American history, right? Without a doubt. There are some people that don't like it. Some person on the music stream on YouTube commented, oh, Chico's fake. I mean, what do you expect from someone that loves Super Tramp? I'm like, dude, what? I didn't even comment on the guy. I'm like, what? There's haters or there's haters, right? But to me, Super Tramp's Breakfast in America, and I still listen to it, I enjoy the music, but it does have that nostalgic feel to me, where it was an innocent period, even though the lyrics are not innocent, it was an innocent period and it was romantic, right? Where the idea of the United States and traveling around the United States and hitting the road and going to little diners and stuff, to me, mainly because of the cover, I think, and, you know, the lyrics as well, but to me, that is very nostalgic. Beat tops. Nice. Let's throw this in. And you can put whatever grease you want into Kupru. Let's mix this in. I'm going to put more beat tops in there. I'm going to put all the beat tops that I showed you guys is going in here. Okay, why not? Because I know I'm not going to use it in anything else. Like, if we're going to make soup, you can make it, you know, you can throw in soups and stuff, but this is a fair bit of beat tops. And we're going to get more CSA stuff coming today. Chicho, I don't understand why I can feel long kinship and nostalgia when reading a golden age comic time, decades before I was born. Because of entertainment to a certain degree, because that period, like World War II, reshaped the world, right? That period has been documented in entertainment for, like, from movies to TV shows to and a lot of amazing music came came out during that period, right? Like, look at the blues coming in from the early 19th century, early 20th century, I guess 1900s, and rock and roll came out of that. And we did go through a renaissance through that period, right? And it was the atomic age, which is the age that we're in, or we were in. We're in a different period now, I think. Oh, you have a walkman, Elder God. It still works, but no bullets for it. You don't have any cassette tapes for it. Is that why? One thing with lettuce, lettuce gives Kukuo a nice crunch. So will the the beet greens. Okay. It's got beautiful color, by the way. Purple. You add this to soups and stews. It'll give it a nice purple tint. So let's see. So this is going to make us fair bit of Kukuo for us. So, and that's good. I'm not going to add any more greens. This is enough to feed us for a while. And what I'm going to do is I'm going to take this mint. I'm going to put it, here's a little bit more greens. I think smell plays a big part in nostalgic feelings. Yeah, and smell is huge in food, right? So when I do cooking Kukuo, when I cut greens and stuff, it takes me to a time where, like, oh, I've been around it all my life, so it must be very comforting to me, right? Without thinking about it. This is greens and what do you call it, mint and lettuce that's left. And we're just going to put this in the fridge. I'm going to put it in a bag. I'm just going to put it in the fridge and use it up later. Salute. Lemon liquor is fantastic. Strong. Strong lemon flavor. Like, you can't really taste the vodka too much. So what I'm going to do is, I'm going to transfer this over here. We're going to bring the pot here, turn it on and let it heat up, and then we're going to add the flour and the eggs in this. Actually, before we do that, we're going to, we need to cut some eggs or break some eggs, right? So let me show you. I got, I don't know how many eggs I have here. I don't think we're going to use all of these. So this is eggs we picked up from a farm. Fantastic. Local farm. Organic, free-run eggs and whatnot, right? So let me do that. I'm going to bring up a little thing for the, yeah sure, let's put it in this. And I'm not going to break the eggs directly over this, over the grains, because if the eggshell goes in, I might have a hard time finding it. So I want to make sure the eggs that I put in here are egg, you know, there isn't going to be any eggshells going into it, okay? So I'm just going to break them into a pot or into a bowl. So that's two. Probably we're going to put eight eggs in this. These are on the smaller side, three. I like my eggs to be a little bit darker yolk, but this farm we get it at, this is the color of the yolk. There's two farms that we try to get eggs from. First we try the other one, and if they don't have it, we get this one. And this is ridiculously cheap as far as the eggs goes. We buy 30 eggs, right? This size, check it out, this size 30 eggs for around let's say $10 Canadian, which is around $750, $8 US. So 30 eggs for $8 US. Fantastic price. So that's eight. Let's do eight. Let's see how many eggs. I'm whenever I deal with eggs, I sort of give my hands a little rinse. Cheryl, my strongest feeling of nostalgia are tied to old household items, heirlooms that also just hand me downs. That's it, heirlooms like the smell of an old enamelware pot on the stove, old metallic smell. Cool. It takes me right to my grandmother's basement with canned tomatoes. Ah, nice. For me, clothes is huge. Oh yeah, before we add this, the eggs, we're going to put in flour and we're going to put in salt. Okay. Now the salt I'm going to use just regular salt, salt, ionized organic salt or whatever it is, right? And how much am I going to put in? Oh man, I never measure. I go by site. So what is this? This is one eighth of a cup of a little holder. So let me check to see. I'm going to put one eighth of a cup. Is that too much? Man, I can't tell. I'm going to start with one eighth. I'm going to see. One eighth is too much. I'm putting in one eighth. One eighth would be, I'm putting in one tenth. No, this is two thirds of one eighth. So two thirds of one eighth. Two thirds of one eighth. Two thirds of one eighth. Oh my god. Anyway, we can do the math later. Two thirds of one eighth. Okay. Two thirds of one eighth of a cup, which should be two thirds of one eighth of a cup. Let's check it out. Mix it in. Mix in the salt because you want the salt everywhere. Greens require salt, right? Two thirds of one eighth of a cup. So you just multiply by one eighth. At least I haven't said back in my day. Oh, back in my day. No one said that yet. Let's mix this up. Oh, this smells amazing. You can smell the chives in this right away. Super good. Flour wise. Here's one. This is brown flour, right? Whole wheat flour. And this is again from the same farm we pick up some of the greens from, right? Four teaspoons or just short of two tablespoons. So two tablespoons. Thanks. I appreciate it. So here's one cup of flour. One cup of whole wheat flour. Okay. And I'm going to put, and you can just put whole wheat flour, white flour. It doesn't make a difference. Whatever you want, right? I just have these available. And I'm going to put one cup of coconut flour. Okay. Might be a little bit on the heavy heavy flour side. You don't necessarily need this much. I'm going to put a little bit less than a cup. Like that was three quarters of a cup, let's say. And I'm going to mix this. Okay. And what I want is the flour to get around on all the greens. And you don't want it to be too flour heavy. And you don't want flour to be stuck on the side of the pot of the bowl. And this is going to be enough. Well, you'll see how much we end up getting. We're probably going to have at least three big pans full that we're going to cook. So that's good. Now I'm going to add the eggs. And you can add it all in one shot or mix it as you go, as you add it slowly. Mix the mixing easier when you add it, you know, one or two eggs at a time. And you get a feel for how the cuckoo is doing. You want it to be mushy enough to stick together. Okay. How did I learn to cook things like this? From family, from my mom mainly. I learned how to cook from my mom. And it's just something we did at home. Like it was encouraged at our house to start cooking early. And one thing I did when I was in my, my main, I learned how to handle food through family at university, you know, you're limited with funds. So you learn how to cook. Right. When you're living in an apartment and whatnot, you got student loans coming, right? You're living on student loans and university is expensive. You're not going to be going out to eat. So I learned there. But then in my thirties, I apprenticed under my mom for about five years. So we lived in the same, same, same home. So I made an intention to cook with her, to learn how to bake specifically and learn how to cook some of our traditional foods. And one year with the family, we did a farmer's market. And we would do cooking every week for like a day and a half for a farmer's market period, which was basically mid spring to mid fall. So for like four months, five months, we were, we had a farmer's market going with the, with the family where we supplied sort of organic salads, certain stews, certain wraps and stuff, and lots of baking. And I learned a lot during that period. So this is really good. Take a look. So this is the texture you sort of, I sort of want. So I'm not going to add any more eggs. So that was eight eggs we added. So I'm going to put these, there's four more here. I'm going to put these in the first so they stay fresh. Let's put the eggshells here. Eggshells. Now we can get rid of these guys. I'll give these a wash in there. The beautiful thing about cooking cuckoo is it takes prep time, right? Because you got to wash the greens, clean the greens and stuff like this. But once you got cuckoo greens washed with any food that requires greens, herbs and stuff like this, once you have the greens washed, the cleanup is ridiculously easy, right? And it's easy to make the food. Chicho and Jack of all trades. Life is a ride. I took Bill Hicks comment that life is a ride seriously. It's a ride. Enjoy it. So let's bring this here. Let's bring down our first pot or first pan. And these are cast iron pans. And cast iron is ridiculously good to use. When cooking cuckoo. Okay. It requires less oil. If you're cooking a traditional pan, it's going to take a lot of oil. Okay. In a cast iron pan, it takes less oil. And right now I'm just using olive oil. I can use olive oil and I've used grape seed oil. You can use coconut oil and whatnot. Oh, grape seed oil. Take a look at this. If you guys saw the picture of the grapes that I harvested from our patio. So I put some in the freezer. We have some left over to eat, right? And this is juice. It's not jam, but I took a whole bunch of the grapes. I put them in a pot. I added some sugar and it's like liquid syrupy grape juice. Really. Concentrate. And what I do with this is take this, pour it in the glass just a little bit. Right. So this much. Right. Remember, this is concentrated grape juice. Ding Bobber, thank you very much for the Twitch Prime sub. And I just add water or soda. Soda. No, we'll add water. Just add water and get instant grape juice. So good. So good. Salud. So homemade grape juice from our vines from the outside. Very delicious. The only content creator on Twitch I really watch in best timing for a reason. You do. You do best. Thanks, brother. Appreciate it. We try. We try. We try to do good. We'll see where that takes us. Right. And by the way, gang, pretty soon I'm going to start uploading all our math content to Bitchute. Okay. That we have on YouTube that we started uploading to YouTube 15 years ago. Fane for Fent. Natural grape soda. Sounds damn good. Yeah. Natural grape soda, basically. So good. Alcohol not yet, but I'm gonna, with what they, with the grapes left, there's a, there's got another bowl of grape. We got a lot of grapes. Right. I'm gonna, because we can only eat so much. Right. I have some in the freezer. I think Cheryl asked me about the freezer a while ago. So here's a bunch of grapes that we put in the freezer. Right. You can just pop, you know, pop them out and eat them. It's like candy. All right. Take a look. It's just like frozen grapes. It's a grape candy. Very yummy. And since this fell on the ground, but since it's frozen, you can just give it a rinse and eat it. But with the little bit that's left over, I'm going to take half of it, make the cure. The other half we're gonna eat. Yeah. Cheryl, those are the right ones. It's still green. It's still tart. And the reason is still tart. I was going to harvest them a little later, but we've got a big fat squirrel in our neighborhood. And the big fat squirrel really likes hitting up the grapes. We saw, we saw the big fat squirrel ones on video where we're doing a live stream. I think I uploaded that as a single. So if you do chicho big fat squirrel, you might see that video. And the squirrel was getting in their grapes, so we harvested as much as we could, left them some down the steps. Right. So the squirrel can eat those. Frozen grapes are incredible. Really delicious. Grapes are one of my favorite fruits, but I've never tasted them frozen. Really good. Really good. And if you go somewhere hot, like if you're going camping and stuff like this, you have the means to have things frozen. Man, take frozen grapes to camping. What a treat. What a treat. Now this element, I just heated it up slowly from two out of 10, right? Two, three out of 10. Just to get the oil in there, right? Now I'm kicking up the temperature on this one to about six out of 10. Okay. Damn. I'll try and melt sometime. Yeah, for sure, Johnny. Try him out. So good. It's just, it melts pretty fast, right? But it's just that all of a sudden the cold and the, you know, these ones are tangy. So for these ones, you get cold and tangy flavor pop in your mouth. Right. If you can get sweet, you get sweet grape juice. And I end up getting take away like every, oh dude, bureaucracy kills. Don't do it. I used to eat out a lot at certain points in my life. And then you realize why. First of all, it's crazy expensive. It's not healthy. It's a good social thing. I think I was doing it mainly, and that's the sound you want. When you put it in, you want it to sizzle a little bit. And then you flatten that out. Now you can make these thick or you can make them thin. I make them about medium size. Okay. And we're not going to get two elements going yet. Usually you can cook up a little bit just to see how the salt content is, but I'm going to cook this up because we're not in a rush. We're going to cook this up and then I'm going to taste it just to make sure the salt content is good enough. If it's not, if it's not salty enough, I'm going to add more salt to what's left here and make it saltier. Okay. And then that's all you do. You just sort of let it cook. When you put it in at first, you have the lid on. So I don't know how long it's going to take. I have it at six. It varies a little bit. So we're going to keep an eye on it. You'll see how it works out. And then we're going to cut it into quarters and then we're going to flip it. So the other side gets cooked up. When you flip it, you remove the lid. Okay. You'll see the process. Cornelian cherries indeed. I'm walking past the Cornelian cherry tree. Like during my walks, I walk past the Cornelian cherry tree. So I keep track of it at least three times a week and they're starting to get red and they're going to be ready for a little bit of harvesting next week. So I'm going to hit it up next week. Can't wait. Cornelian cherries are hard to come by in my part of the world and they're amazing. Lark, how are you doing? Hello. Cooking some delicious food. I see. Nice. Yeah. Yeah. Looking forward to it. I haven't had the cuckoos, a stable diet like for us, for me anyway. I cook a lot of cuckoo. I eat a lot of cuckoos the way I get a lot of greens coming in. And it's, it's just nutritious. It's super good. Sea death 420. How are you doing? I didn't realize you were here as well. Welcome to No Livestream. So nostalgia. What else nostalgia? Now it's just waiting game. We can drink. Look at this. I already took half of this down, actually more than half because this thing follows up, right? Salute gang. So good. Organic lemons. Organic king sugar. It's not organic vodka, but it's vodka. Good vodka. Getting the oils from the lemon skin into the, into the liqueur. So good. That's addictive. Maybe we'll bring in another liqueur and I'll show you another liqueur. We made a, I made a, our liqueur cabinet is not able to hold all the liqueurs I've made this year. So I've extended it into the table beside it. So I think in the next liqueur video, when we do it beside the cabinet, there's going to be a little bit of different angle and we might do a little bit of taste testing. We'll see. Another nostalgic reminder is all mobile phones. Oh wow. I actually have my first mobile still. Really? Wow. I have my first pager still from the late 1980s. I actually want a pager. Should I tell you my pager story? Let me tell you my pager story. I was at a club with a couple of friends, couple of girls, and this was a period where we were partying a lot. Me and these two girls were really good friends and we went out clubbing and stuff like this. We were in a club and went, we were club hopping and went to this club and we stuck around for a while and they had some kind of draw or something. Somehow my name got put in there and we're leaving the club. As we're leaving the club, they call up my name and we're like, what? And if you're clubbing, you're in a certain state of mind. So we were in a certain state of mind. I was like, what? What's going on? My friends were like, oh my god, you, you want something? You want something? You got to go get it. I got dog. Dude, I'm not going to. What are you guys talking about? Oh, go get it. Go get it. So I went up and they gave me a pager. I didn't have a cell phone and I didn't have a pager. I didn't want that mobile connectivity yet and it wasn't that popular at the time. It was a little bit but not that much. Mid 1990s, late 1990s, mid 1990s really. 96, 97 or something. And I got a pager and once I got a pager, I activated it and I paid $10 a month Canadian and it was fantastic. It was really good. It had a little ticker tape thing coming along and then it said, some people, it would say message left or it would just punch in a number you could call back, right? Or people would just punch in their number. Nice. Ever tried Portuguese? It's sour cherry liqueur and it's delicious. No, I haven't tried it. Sour cherry liqueur would be amazing. I gotta make some sour cherry liqueur. We have cherry liqueur here made but not sour cherry liqueur. Let's put this on here. This is cooking nicely. Take a look at this. You can see the oil around the cuckoo like it's curdling, like bubbling. That's a good thing. Now what I did was kick it down to about a four because what I wanted to do is get the pan hot because these are cast iron pans and then kick it down, right? Stabilize it. So sitting at four right now, okay? Salute. We're also waiting for the CSA to come, the box. I'm going to come right back because they don't knock on the door when they drop off the box of veggies and fruits that we have or veggies mainly, right? Not some fruits as well sometimes. They leave it in front of the door. So I'm just going to check, come back. If it's there I'm going to bring it here. We're going to take a look at what we got from the CSA. Check it out. Check it out. We got a box and it's here. I'll tell you who these guys are. They're local people. Sandwich organics, right? Big taste from small farms, right? So let me put this here. Check on the cuckoo and then we'll take a look at what's there. As soon as we flip the cuckoo we'll have time to take a look at it, okay? And if you want to know what a CSA is, it's called Community Supported Agriculture and it's, we actually have an ASMR math playlist for it where we looked at the mathematics of food and farming. So if you do chicho, mathematics of food and farming, it'll take you to a playlist where we have a whole bunch of videos regarding a CSA. I had some friends that had a CSA on the east coast and they ran me through during that period and at that time I didn't, I wasn't part of a CSA. We just became a part of the CSA last few years. Let's check this out. And when you want to flip it, take a knife and go around the cuckoo, right? So you free it up on the side and you can lift it up a little bit and if it's sticking then it's ready to be flipped, right? So let me put this guy here and what we're going to do right now, we're going to cut this into quarters and when you're cutting it you know it's ready. I should have probably added more oil but that's okay. Let's put that there. Just get a spatula, our spatula is broken and that's okay. And you want, when you're flipping it, you want a knife or fork as well and it's all crispy on this side, right? Now as soon as you flip it, add oil. Just go down the crack. It's an oily food but use good oil and it's fantastic. Chishol, what sort of stuff did you cook at university or what dishes would you recommend that are simple? Rice was a huge part of our food, right? Cooked a lot of rice, had eggs, salmon, if you could get it, salmon was easy, easy to cook, meat dishes, stews and stuff like this and one of the things we did, whenever we went home, because I was living away from home right in the different, where family was in Vancouver, I was going to university in Ontario, like it's huge, right? But whenever I went home, back home for Christmas or summer and stuff like this, when I was going to university, my mom, and we would help as well but my mom did everything, she would cook a whole bunch of different dishes, Armenian and Persian dishes, freeze them. Okay, I was lucky man, right? Freeze them and then the day when we're leaving, we would bring out a box and place all the frozen food in a box like this and we would put that in as one of our legages and it's frozen and then when we got to the other side, it's still frozen, right? It's like five, six hours later it's a block of ice, right? We had a deep freezer at university so and by the way, if you go into university, if you're living in an apartment, right? If you're on budget, get yourself a deep freezer, right? It doesn't have to be huge, get yourself a deep freezer because if you find meats on sale, you can buy a bunch and put it in the freezer and then use that up and that's one thing we did, right? So we shopped, we were frugal, right? You only have some amount of money, you're frugal, you buy things on sale, you put them in the deep freezer and with the package but we came, the care package we came home with from my mom, we would go to her apartment and put it in the deep freezer and we have and we wouldn't eat that every day. It was a special thing, like once a week or twice a week. We would grab one of, you know, a little box like this, a container like this, a frozen stew and we heat that up and we cook rice. So rice was a huge part of our diet. Yeah, Cheryl. Awesome, awesome, awesome. Very lucky. So as soon as it's cooked for a little bit of time, right? On one side, you can just cut it into eight, right? So take each of the quarters and cut them. That way the inside of the cuckoo is cooked, right? And it's got enough integrity to what do you call it? Stay intact. It's cooked enough to stay intact. Let it cook for a little bit. You want it to become crispy, right? I'm going to bring out a fork, right? It's going to cook a little bit more, right? So let it cook more. Oh yeah, we're going to look at the CSA. Actually, let's look at the CSA on the next pan that we put in. Maybe we'll just use this pan to cook things up, right? Because we have one and a half more pans to do, okay? Rice and beans is all, oh yeah, and we ate a lot of beans as well. Tons of beans, right? And when you're cooking beans, man, you cook a big pot, right? So red beans, we ate a lot, chickpeas, we ate a lot, white beans, we ate a lot as well. Rice, beans, onions, you need onions, garlic, important. What else? Bread, we had bread, we had cheese, honey. We almost never eat beans. Am I missing out? Yeah, you are. You are pretty cute. Right now, personally, I'm not eating legumes, legume beans or legumes, because my body is saying you want a little too ballistic with beans, stop eating beans for a while, so I'm not eating beans, not too much anyway. But beans was a huge part of diet, and it's, beans basically provide the world with a tremendous amount of protein. It's a major protein source for a huge chunk of the world, right? And that jalapenos would go well with that. Oh, possibly. I've never tried jalapenos with this, birdie. That's a good idea. I like that idea. We don't have any jalapenos right now. Jalapenos would be great. So elder god, the two together have all the essential amino acids, really. Rice and beans, cool? You need flavoring as well. Like we would have mint, dried mint as herb. As far as herb goes, we didn't have too much. We had dried mint. We had salt, pepper, garlic, of course. Dill is good with fish, salmon and stuff. And we would make rice dishes with raisins and onions, or onions and dates cooked up. And I've shown you guys what that dish is like. Super delicious. Super delicious. No meat. We would add meat as well, but very little meat for us, right? Like we're cooking beans. We cook beans and then we would fry up onions and put chop up meats, mainly stewing meat, right? We wouldn't buy a steak and eat a steak stewing meat. And you cut that up, fry it up with the onions, right? And salt and pepper and mint and stuff like this. And then you mix it in with the beans a little bit, whenever you're eating on the rice and you're all set, right? Nice. This is good. So I have just the tray here. So I'm going to put all the cuckoo in here, okay? Lift this up. And when you put them down, don't put them flat. You want to stand them sideways so they don't get squishy. You want to stand them like this in a tray that you're going to, you know, you're placing everything in, okay? And usually stagger them. I'll show you. That way they're breathing the cool down. I'll show you as soon as we empty this thing and get rid of all the little grains here. And before we put the next one in, we're going to add more oil. Okay. Let's add a little bit more oil. Greens takes oil. My cuckoo, it's got lettuce, chives, mint, dill, green onions, and deep talks. And parsley, Italian parsley. I could have added more parsley, actually. Italian parsley or parsley is really good. So cilantro. Cilantro is fantastic, but I didn't have any cilantro. I should have got some cilantro. And when you do this, put it in. Here, let me show you this. Take a look. So you just put the cuckoo like this in a tray. That's not going to work. Do it this way. Check that out. Oatmeal is good. In the mornings, yeah, for sure. In the mornings, oatmeal and whatnot. And oh, I was going to taste it to see if the salt content was good on it. This is what happens when you do too much in one shot, right? So let's have a little taste. See what the salt content is like. Hot, hot. Looks so yummy. Yeah, it's good. Cuckoo is amazing. Salty. Okay. So if I was going to add salt to the amount that we made, I would have made it one sixteenth of a cup, not two thirds of an eighth of a cup. So one sixteenth of a cup would be salty enough and it would be salty. Okay. But it's not bad. Pretty yummy. Very yummy. Oh yeah, an egg. Yeah, yeah, yeah, sorry. Yeah, yeah, yeah, it's got eggs. Sorry about that. Yeah, the eggs keeps it together, right? Let me show you what we got in the CSA. Let me show you what we got in the CSA. Have to get a get a stool. So we pull it out and see. Wow, the cuckoo's cooking. And they give you a recipe sheet for what you can do with the greens and herbs that they gave you. Okay. So it's just a box and then every Wednesday we leave the empty box outside and they replace it with a box they put stuff in. Okay. So take a look. This is what we get, right? So let me show you what we got. Ooh, strawberries. We got kale, right? Fantastic. Let me put... Here's the beet tops. I knew we're going to get more beets, right? That's why we cooked up all the beets. So these are the beets and we haven't cooked up the beets from the beet tops that we used yet. And beets usually we usually keep for a while and then cook them all in one shot because it takes a fair bit of energy to cook up beets. So might as well cook them all in one shot, right? So beets, beet tops, kale. We got organic strawberries because this is an organic farm, right? Or they grab their stuff from organic farms. So fresh organic strawberries. Very nice. Very nice. They look great. We've been a lot of strawberries this year, right? We got green onions as chives. Not chives. This is green onions. Nice. Nice green onions. Look at that. Nice bundle of green onions. We got half a broccoli. Not bad. We've got nice carrots. Two different colored carrots. Purple and orange. And we get a bag of salad, right? So this is like salad greens. Take a look. Nice. Nice. And what we end up doing, we just put these in the fridge and I'll do that after we finish the live string and munch away on them, right? And then next week we get another box and tell you the truth. It's a lot of greens. We're having a hard time keeping up with eating them all. That's why I'm freezing some of them and whatnot. And we still have a lot of greens in the fridge. And we do buy. We do go to a farm and buy more greens like the lettuce that I used for this because we didn't get, we haven't been getting huge, what do you call it, heads of lettuce or anything like this from these guys. You know, we bought lettuce from a local farm and whatnot. Let me put these guys. And I'll take care of that later. Let's make sure a cuckoo's not burning. And it is the times we live in. Wash your hands after you touch stuff that has come in from the outside and whatnot, right? Before you deal with food. Okay. So let's take a look at this. No, no, no, this is still good. We let it cook a little bit longer. Nice. We didn't let it burn. That's good. More cuckoo. Cuckoo. Ah, walnuts in the cuckoo. I tried it once. It wasn't bad. But when you put walnuts in the cuckoo, you're very much committed to eating walnut cuckoo, right? I like the greens just to be greens because I eat a lot of walnuts anyway. So I don't necessarily need them to be in my cuckoo. This is like crazy delicious. Very nice. Look at that. Look at that goodness. Very yummy. I can smell it through my screen. Nice. Rendo, what are you doing? Welcome. Welcome. Salute, brother. Lemon liqueur. Haven't had cuckoo in a long time though. Oh, do you know how to cook it? A Troy? Let's cut it. Super good. Take a look. I'll bring it close. Very nice. I gotta add oil to this, right? Once you add the oil, give it a little shake. Make sure the oil and tilt it a little bit and stuff. Just make sure the oil gets all over the bottom, right? I haven't tried making it, but my parents used to make it with lots of herbs, eggs, some walnuts and um, Zeresh. Zeresh. Oh, Zeresh. Zeresh. This is called barberries or something like this. Fantastic. Fantastic. Take a look. Here, I'll show you. Persians use this a lot, right? Major staple in Persian food. Barberries or something like this. You know what? We've got a little bit left here. I'm going to put Zeresh in it too, okay? Just because you brought it up. And Armenians, we usually don't put Zeresh in there, but I'm Armenian-Iranian and I've had cuckoo with Zeresh in it. So in honor of a Troy, let's do this little bit that we have here. It's not going to be a full pot. We're going to do a little pot of Zeresh cuckoo. And this thing is amazing. And this goes amazing with the rice. You cook it up with rice. And if you're cooking it with rice, you can fry up the onions and onions and raisins in another pan and mix it in together. And it goes amazing with the lamb dish. So good. Very nice. Very nice. It's barberries, I believe. Barberries. Try that out. Randall, doing well, brother. How are you, Chico? Doing fantastic. I found out I'm making a lemon liqueur myself very soon. Do you have much left? I seem to like it's... It is my go-to. But check this out. The one I had was... This is the lemon liqueur. There isn't vodka left in it. We're just basically taking a lemon and mixing it with water. So this was the previous lemon liqueur jar that I had, which was in the jar I'm about to show you. And I decided to start a new batch. And what I'm drinking right now is from the new batch, because the essence of the lemons was basically gone. This is the new batch we made without making the last lemon liqueur. And this was to the top, so I drank about this much. I'm going to pour myself another one. Super delicious. Super delicious. But before we do that, let's do this. I mean, make sure the cuckoo, everything is going okay. And... Oh, yeah, we're going to check the cuckoo. So what we want to do is just check to make sure this thing's not burning. Getting close. And what I'm going to do right now is cut it. Okay. Cut it into your eights. Let's make sure it's good. Getting there. A bit of it more. A couple more minutes. While we're waiting for that, let's put a little bit of Zash in this. This makes it all up. And that's the next batch that's going with my lid for the Zarsh. Oh, there it is. Could you substitute the cranberries for Zarsh? You could probably, yeah, because it's tart. But cut up the cranberries smaller, because the Zarsh is really small, so it distributes nicely. It would have a similar flavor. It would. Cheryl, this is good. So we transfer. Very nice. Look at this. Look at this goodness. So nice. So nice. Oh, yeah, fall apart, but that's okay. By the way, here, I'll show you one other thing as well. Watch this. If your cuckoo sometimes falls apart, break it up and cook it dark. It becomes like burnt greens. And it sucks up the oil really nicely. And it's got an amazing flavor. Like it becomes super crispy. Right? It's like if you make, if you're a meat eater, if you make like chicken barbecue, it's like the, what would you call it? The skin of the chicken barbecue. Right? So you can do that as well. Now, what we're going to do is just mix this up. The Zarsh with the, with whatever greens we got left. Okay. Get rid of this guy, because I got a spatula here I can use. Nice. This is going to be good. Thank you for the recommendation. Or the reminder, a choice to put Zarsh in here. I haven't made it with Zarsh for like, I think I've only made it with Zarsh like once. Ooh. Cranberries are amazing. Do you use them in cooking a lot? Cheryl, if yes, do you have any recommendations? Yeah. Cranberries are fine. I'm so good for your cranberries. Now, what I could do is add a little oil in this and it becomes like crazy, oily, crispy green. And let's do it. Drinking while cooking might motivate me to do it. Indeed it would. Indeed it would. I'm going to burn a little. I'm going to pour myself another lemon liqueur. Unfortunately, I can't do it on camera. It looks too dangerous. We do it on a liqueur string. I'll put ice in it as well, but let me show you the color on it. Let me show you the color on this. Look at this. Just beautiful. Just here. Let's see if we can put a little light up behind this. Lemon liqueur. Get all the greens on there. Fresh, man. Welcome, welcome. This needs to be refilled. So good for this. Salut, everyone. I hope you're having a fantastic, fantastic day. I made some red grape liqueur recently that turned out fantastic, planning on making strawberry nice. Nice. I'm going to make some green grape liqueur. Today as well, I think. Nice. This is going to be so delicious. Now I need a drink. Is that crispy enough? No, I've never made sake. Nice old comic. I love sake though. Sake for us Armenians is like watered down vodka. I've had different nationally friends that I've hung around with throughout my life, like different periods. And there's a period that I had a lot of Korean, a lot of Japanese friends. And when we go out drinking, Koreans can't hold their alcohol. If you're Korean, I'm sorry, but relative to the Armenian and Japanese, you guys get drunk crazy fast. So Koreans will get knocked out and the Japanese surprisingly, they can drink a lot, right? But not as much as Armenians can drink. And we used to have a lot of sake. And it was fantastic. Sake and sashimi. Sake and sashimi. Sake and sashimi and constant, constant. Good times. Good times. That is nostalgia. That is nostalgia. Cheryl, I do love her God. They're excellent filler in baked goods. Oh yeah, baking cranberries. Okay, this is going to go into the pot. This is perfect. Into the tray where I'm holding everything. And we're going to put more oil and make kukoo with zirak. Now we're going to put oil on there. Oh, I'm going to open up the lid. Give it a little swirl. Make sure the oil gets around. And unfortunately, I don't have too much to fill the whole pot. So I'm going to try to arrange it so it's a relatively legit thickness. I might have gone overboard with the zirak, but it's okay. You just mold it really. Tighten it up. Nice. And put the lid back on. Nice. This guy, you can see the kukus here. All right. I've also added, this is regarding cranberries, I've also added fresh to meatloaf. Meatloaf would be amazing. Oh, I know. And of course, relish. You really can't put them with anything sweet. Dried cranberries have a ton of added sugar. So I don't use them very often. One thing I've done with cranberries is instead of with rice, the dish that I've shown with onions, frying onions, and you add either raisins or dates and you fry up dates in the raisins, you can do it with cranberries. I've done it with cranberries and it's absolutely fantastic. Really good. Wait, I see an Armenian versus British drinking content. Oh, elder God. I'm a lightweight now. I'm a lightweight now. Thank God I'm a lightweight now. Really? People have asked me, what would I do different in my early 20s? I would drink less just to let you know. Salute. I might try with meatloaf then. I love using them when I bake. Nice. Buttons. I won. And buttons. You want a drinking cost as a button? So I don't know what buttons is, but it sounds serious. Fun. I'm so glad my lemon liqueur is back. Really? My lemon liqueur was basically done for a few months. Rendo chicho. I might try making a date liqueur with licorice root. Your thoughts. Yeah, you probably don't even have to add any sugar. I don't even, depending on the type of dates I guess. Date liqueur would be really good actually. With what? With what else did you say? With what? With licorice. Ooh, licorice. I gotta make some licorice. I love the flavor of licorice. Try it out, Rendo. If it works, let us know. I'll do it as well. Right? Cababs. With a pub on every corner in the UK, we have the drinking game on block. On lock, yeah. I think in Europe, it's the check that drink that has, have the highest consumption alcohol per capita in Europe. Could be in the world. No, it's the holiday camp you work at. Sure, Rendo. Just keep in, regarding cranberries, just keep in mind that they have a lot of water. Dates have a lot of water. So it just times accordingly. Oh, this is cranberries. Oh, and they always have them on sale after the holidays. You can buy a few bags quite inexpensively and freeze them forever. Okay, maybe just until late summer. And cranberry jam is amazing. I've made cranberry jam before. You just, cranberries, add a little bit of sugar and it's, it's nice tangy jam. It's really delicious. Rendo, yeah. I was thinking no sugar as well. I think dates go real well with licorice or cinnamon. Yeah, well with cinnamon, yeah. I've never had dates in licorice. I don't have licorice too much in my diet. I should include that more. Elder God, the checks are crazy. From last time I looked, which was late 1990s, was the checks were the highest consumption alcohol per capita in Europe. And it could be the world. Pomegranate liqueur, I've made pomegranate liqueur. Pomegranate liqueur is amazing. Hands down, fantastic. I still have some, but I missed pomegranate season this year. I was sick. I was taken out for about six weeks, beginning of January. Take that however way you want. I don't know what it was. The reason that went like this, because the steam had piled up on top of the lid and I wouldn't tilt it, it fell over, right? When you're making cuckoo, the whole pot, it doesn't do that. Sound is crazy though. Sound is cool. Let's check this out. Take a look. Awesome. Just cut it in half and give it a flip. Cheap beer though. The beer in Prague is so good. Is it, Randall? I don't know. I was in Prague. I can't remember. This is in the late 1990s. I was there. We drank a lot, but I can't remember if it was phenomenal or not. It's just a belur. That's not nostalgia. That's more a belur. Salut to everyone. You were in in Prague in 1998? I was in Prague in 1998. I'm pretty sure I was in Prague in 1998. Oh my god. Maybe we were right beside each other and we didn't even know. What a crazy time. It was a crazy time to be in Prague, I think. Look at this. Nice. It was the same trip I went to Ireland and took pictures of the murals in Ireland. Super cool. Super cool. Let's try some of this. Fried up. Oh, this stuff is good. Look at this. Crispy greens. Cavalry, you were there in 1998 as well? Wow, wow, wow. Super cool. That World Cup was France, wasn't it? 1998 World Cup was in France. Or was it just France won the 1998 World Cup? I can't remember who won the 1998. May it was 2002 where Zedan had that pooch headbutt. All 37 viewers were there in 1998. Nice. That's why we're all here. Coincidences. These poor cuckoos aren't cuckoo shaped. That's okay. Oh, I forgot to add the oil. Look at this. Look at this. Give it a shake. I'm going to turn off the pan. Right? It wasn't France. Headbutt happened. Headbutt happened at the World Cup. Zedan, he shouldn't have done that. Right? He cost them the final. But I like Zedan. Okay. These guys go. These guys are done. Thank you for the recommendation of putting Zereshkin there. Oh, this one fell apart. That's turned off. The tea is going. I still got tea going on here. So we want to turn off this one. Camera. Now, which one is that one? And this is our cuckoo thing. We just made this much cuckoo. Here, let me turn off this camera as well. The other guy should have kept his mouth shut, in my opinion. Indeed, indeed. But Zedan fell for it. It was a ploy. So that's enough cuckoo to feed two people for three, four days. And it'll keep for three, four days, five days, six days. Cuckoo keeps. You want to keep it cool in the fridge? But it's fantastic. And I'm going to try some of the one with the Zereshkin as well. Let's check it out. I haven't had Zereshkin cuckoo forever. My God. Is France the champions right now? Not the World Cup. They're European. Are they European champions? The tanginess. Oh, yeah. Yeah. Very nice. Very nice. I think from now on, I'm going to make it half-half. World Cup 2018. They won the 2018 World Cup. France did? Man, I can't remember. That seems like so long ago. Really, that seems like so long ago. I wonder why Zereshkin is so unknown in the West. It grows wild in both North America and Europe, but almost nobody uses it yet. We have, and Zereshkin is not well known. Either a somaq, and somaq is a flower of a tree that grows wild in where I am. But you can, you can go to a somaq tree in my part of the world and the flowers are big like this. And you can just take the flowers and they're very full of vitamin C. So good. So good. Right? Somaq and Zeresh are two things. And dude, atroi, there's two fruits that I want from Iran. One is konar. Konar is specifically from Southern Iran. I grew up and grew in the desert. It's crazy good. And the other one is zalzalak. So good. Yeah, World Cup is every four years. So 2000, I can't remember 2018 World Cup. I don't think I watched too much of it. I think there was, I don't know. I can't remember. Oh, are there places I sell somaq there? Cheryl? Good, good, good, good, good. For us, where I am, you usually have to go to a Persian store. Well, that's the only place I know how to get it. Yeah. Crafter. Apparently in the years that there's a World Cup, the average exam results is two percent less in Belgium. I believe it. I can tell you this. In Canada, when there is no hockey, right, there was one year that hockey players, the hockey season closed in Canada that I've been, since I've been teaching high school math, right? And that was in mid 2000s, I believe, right? Early 2000s, mid 2000s. I can't remember exactly when. The hockey players had disputes. They didn't sign a contract. They went on strike for one year. My students marks in mathematics went up 20%. I had students that were getting like barely passing, they didn't care. They had no future in sciences or anything like this. That one year changed their lives. I had one student that was barely passing math the previous year. And that year, when they went on strike, he ended up getting 80%. And by the time he got to grade 12, he took chemistry 12, physics 12, math 12, graduated, got into engineering at university. If that hockey strike did not happen that year, I think it was in grade nine or grade 10. I think it was in grade 10, right? When he was in grade 10, if that hockey strike didn't happen, he would have never become an engineer ever, right? The hockey strike changed his life. Professional sports destroy many people's lives. They also make many people's lives, but people have to get their priorities right, okay? We should buy sports crafters. No, we can't. We got to stay healthy. Sports isn't incredibly important. It's good for other skills, too. Social skills. It's good for strategic teaching strategy and tactics and stuff like this. Yeah, really, that kid, man, that family, like really the bond we built that they saw what happened to their child and yeah, rewarding, very rewarding. Zolzalak. Oh my God, it's been so long since I had it. Last time I had it was on a trip in Esphahan. Yeah, it's fantastic. It's fantastic. I haven't had Zolzalak for 40 years. Atroi, please, somebody grows Zolzalak in North America so we can buy it in the grocery stores or just bring seeds in here and grow it and put it online and let me know where you can buy it online and I will buy it online, okay? Anybody know where you can buy Zolzalak or Konar online? Zolzalak, really. Zolzalak online and have a ship to Canada. This is going out on YouTube, bitchewed right now, anywhere, right? Please let Chicho know where he can buy Zolzalak online so he can eat it after 40 years. My man, Kashar, will send me some. Oh, elder God. Dude, you hooked me up. Salute, everyone. Fantastic. And that's our cuckoo. And we took a look at our CSA. I showed you my grapes, grape juice, soda. Look at that. Look at the color of that. I'm not sure why it turns purple. The grapes are green, right? I add organic cane sugar, which is sort of brownish color. So I guess the brownish color of the organic cane sugar and the grapes gives it a pink color and it's crazy refreshing. So tangy, so tangy. Very nice, very nice. This is our last stream for the set. Nice. Yeah, beautiful color, beautiful color. Yeah, very lucky to have the grapes growing outside. It's nice and sunny then. Very nice and sunny. The plants are loving it. The plants are loving it. How do you press the juice? I didn't need to press it. I put the grapes in the pot, right? Cook them up and the skin, the juice separated it. These grapes don't have seeds. I don't know what type of grapes there are, but they don't have any seeds. So what do you call it? Actually, not true. I did do something. So I cooked it up. The skin separates from the meat inside and it became juicy and I took a sieve. I took this guy, right? I put it in the pot in a bowl, one of these glass bowls or metal bowls, right? And I poured it over this and then took a spoon and squish, squish, squish, squish, squish, and I'll show you the paste. Let me show you the paste. And I use a paste, like a jam style, because it's tart. I didn't add too much sugar. It's really good here. Let me show it to you. It goes amazingly yogurt. Okay. Here, I'll bring a spoon. So that's the skin of the grapes, right? And I just add this, you know, if I'm eating toast, just add, you know, I add a little bit of honey maybe, right? And sometimes not. On pancakes, it's amazing. Here, let me show you one other thing I did too. Take a look. This is pancakes I made a couple of days ago and I toasted it up and I heated it up and eat it, right? So this is my pancake dough that we've made pancakes before. You know what I make it, right? Pretty simple. And I took some of the paste and mixed it in with the pancake dough and this is grape, grape skin pancake. So it's like grape pancakes. And it has that flavor of the grape in there. So when I'm eating this, I take some of the paste as well with honey and cheese, put it on top. So I try to, so I try to use as much of the harvest as possible, right? It's just amazing, healthy for you, saves you a ton of money, right? And this you can just eat. And it tastes fantastic, right? Apparently, there's a place in California that sells Zolzolac trees. Crafter. I'm not sure if they would ship towards Canada. It's got to be, yeah, it would have to be California. There's lots of Persians there, right? I want to look into this, man. The only ship in January, the only ship in January to Canada? Crafter? I can't see it come to Canada. But I wonder if there's a, man, I would love to get my hands on a Zolzolac tree. Crafter, if you remember, please post a link in our Discord page under farming or something. Or send me a link. I'll look it up. I'll follow it up to see if I can get a cutting or something. Of course, this in California, only Persians would grow these trees. Like what a delicacy. Zolzolac. Wow, wow, wow. Salute. Gang, should we call this stream? Great discussion, great fun. We talked a little bit about nostalgia, but I think we treated it the right way, right? Talk about it, but live in the present. Maybe they ship to the US and you can drive to the border to get them. Ah, here's a kicker. I'm not going into the United States anytime soon. I decided to stop going to the United States after 9-11, after they passed the Patriot Act multiple times. I realized that the direction that the United States was going was a very, very dark place, which is to a degree where we are and it's going to get a lot worse. So I have no desire to enter the United States. It's, especially when Bush gave the speech of the three axes of evil of people being born in the wrong places at the wrong times or something like that. If there's a target on your forehead, you don't go to places where there's a target on your forehead. It's not a good idea, right? So I haven't gone to the United States since 2002, but I'll gladly have somebody ship it to me to Canada. Oh, fun. I remember that speech. Yeah, oh my God, what a speech. And a lot of people won't remember that speech. I remember that speech, right? It's one of the few, actually I think it's the only, no, I think I've only listened to two, three presidential speeches, maybe four or five, right? It's the one that stood out that really has defined the United States for the next few decades. Okay, people should pay attention to what's going on because what's going on is not now, it's from then, right? When 9-11 happened in effect that a lot of our people here in Belgium as well, yeah, a lot of people, period. But we keep politics and politics gang. Gang, thanks for being here. Zalzalak is just hawthorn fruit, right? I don't know. I don't know. I don't know what hawthorn fruit is. If anybody knows what Zalzalak is, if it's hawthorn fruit, please let me know. I'll try to track some down. I'll be the happiest chicho ever. Get your hands on a bowl of Zalzalak. We'll do a live stream of me eating a bowl of Zalzalak. I don't know how big of a bowl it would be. It's the river of blood speech. This stream was awesome. Awesome, young bollocks. Gang, thanks for being here. Mods, thank you for taking care of business. I'm going to put on my glasses because I'm going to click on these things and make sure I'm clicking on the right thing. Thanks for being here. If you want to know who I am, what I'm up to, yeah, it is. I get it from my Turkish shop. It is. I'm going to write this down. Hawthorn, hawthorn fruit. I'm going to, where do you live, Kebabs? Hawthorn fruit. I'm going to look at this thing. Hawthorn fruit. It looks the same. Oh, is that it? Is it? Okay, I got to look this up. I'm going to tag this. Gang, if you want to follow this work, if you want to know who I am, what this is all about, I am on Patreon. Patreon.com forward slash chicho, C-H-Y-C-H-O, UK so far from Canada, unfortunately. Yeah, so far, so far. You can follow this work on Patreon. Okay, if you want to support this work, supporting this work through Patreon is fantastic to do so. I don't put anything behind paywalls. Everything's creative comments, share and share. Like, for those of you who've been supporting this work through Patreon, thank you very much for the support. We are live streaming this on Twitch, twitch.tv forward slash chicho live, C-H-Y-C-H-O-L-I-M-E. Thank you for the follows, gang. Thank you for the subs. Thank you for the discussions. Thank you for the conversations. Thank you for sharing information. Okay, and if those of you who are watching after the fact, if you want to follow this work, if you want to participate in the chat as happening, Twitch is where you want to be at. Okay, thank you guys as well, gang. Thank you guys as well. I do announce these live streams on Elo, Mines, VK, Gap, Parler and Twitter for now. 30 minutes before we go live for scheduled streams and just before we go live for unscheduled streams. So you can follow the work there if you're interested in seeing what this is all about. For live streams, we have open discussions where we don't have any visuals involved. We do record the stuff with a lapel mic on an external recorder and upload the audio to SoundCloud as podcast. And if you want to follow that work, follow the podcast there. And there's going to be a lot of content coming up there because we have a big library, a huge library of hundreds of videos and audio that we can, we're going to be uploading to SoundCloud. You can follow the work there soundcloud.com forward slash chicho C-H-Y-C-H-O and it should be available on your favorite podcasting platform. I love the pickles, right? Yeah, lots of pickles, lots of pickles. We've been making lots of pickles this year. Super, super, and they're delicious. And this thing that you see here that's covered up, that's sauerkraut. That's, it's a big, big thing of sauerkraut that's been sitting there formenting for at least over a month now. And most likely next week we're going to sort it all out. We've got to figure out what to do with it because we're not going to, because it's formenting, we're not going to jar it because it's going to lose its probiotics. So we're going to make enough room in the fridge to put the stuff in there. We'll see what we can do about it. We're going to be eating a lot of, a lot of sauerkraut. Okay. And this video will be uploaded to YouTube and Bichute. And if you want to support this work through YouTube and Bichute, you can follow, you can subscribe, you can share, you can like, you can participate in the conversations, the comments. And if you're on YouTube, you can join YouTube membership. Yeah, Randall, I got to make some kimchi when I'm not really eating too much spices. So that's why we went with sauerkraut. But the same process as sauerkraut, making kimchi. Not that I've made any, but I know it's supposed to be the same process. Kimchi. I used to eat a lot of kimchi. I ate a little bit too much kimchi. And amazing food, student food, by the way, someone asked earlier about student food, rice, kimchi. Go buy yourself a big jar of kimchi from a Korean store or a Japanese store. Okay. And put it in the fridge. It lasts a long time and it's spicy and it's got good nutrients and you can just eat it with rice. And a little bit, one egg, you get your protein. And that's a full meal deal as well. Okay. Gang, thanks for being here. Thank you for helping me to make gukgu and have some drinks and have some conversation. And I'll announce the next set of streams most likely next Monday, Sunday, Monday, Tuesday. It's going to be about a five-day lag before I announce the next set of streams. Bye, everyone. Mods, thank you for taking care of business. It's my pleasure, man. Thank you very much for being here. Bye, everyone.