 Nice, nice. Hi everyone. This is Jiju. Welcome to my channel, and welcome to another live stream. Today, today, where are we in? April 2nd, 2023, and Welcome to another cooking live stream. I hope you're doing well. It's been a while since we did one of these. I can't remember which one it was. We did the last one, but it's been a while. So glad to be back in the kitchen. We're going to do a lot more cooking live streams, I think, in the spring and summer. Now that I got my set up back again. So it should be a fun time. Lots of prepping to do, for sure, canning and whatnot. But today, what we're going to do, we're going to cook some ribs, pork ribs, and beef ribs. Okay, and we're going to make some Armenian Persian funeral halva, which is funeral food, basically. I've mentioned this in a previous live stream. We've known like five people that have passed away in the last year. So I thought it was time to learn how to cook some funeral food. So I got the recipe for my mom and tried out, I think about four or five times, trying to, you know, modify it a little bit and mess around with it. The Kaz, how are you doing? 1998. Hope you're doing well. So we're going to go through one iteration and the fingers crossed it should be good. I took it to one funeral and it was a hit. So that was great. Slick mick 99. Hope you're doing well. Indeed, indeed. I hope you guys are doing well. Also, it should be a fun stream. I'm looking forward to it. As you know, I love spending time in the kitchen. I spent a lot of time in the kitchen, so it'll be good. What we're going to do is I'm going to pour myself a drink right now. We'll wait until notifications come out or go out. But we're going to have to kick this in pretty fast. There's some prep time, prep. I have to do minimal prep to a certain degree, but the beef ribs, we've got beef short ribs, really nice ribs, actually, except there's, I'll show you a little issue that I had with the butcher, but really nice grass-fed beef short ribs, and I've never cooked short ribs the way we're about to do it. So fingers crossed it'll work out well, but it has to be in the oven for about two and a half to three hours. So we're going to be here for a while. Okay. We also got sort of barbecue ribs, beef barbecue ribs, and we got pork ribs. Pork ribs cook faster. So we're sort of going to do it tier system. And once we get all the ribs into the oven, then we're going to cook the halva. Okay. And we've got some potatoes to cook and what not. We'll see what we can get done. I've got a whole bunch of stuff prepped here. How much we can get done. 990. Hope you're doing well. Sergio, any experience planting, cultivating bell peppers, found some California Wander 300 TMR bell pepper seeds from the link doesn't show up. I haven't, but my partner has and Pawn on our Gilded Server. Where's our Gilded Server? I should do my intro to our Gilded Server. He's cooked a lot of peppers, not bell peppers, spicy peppers and stuff. But if you want to go to Gilded Server and like topics food and Cheryl is knows, knows how to cook, knows how to cook with knows how to grow plants. So if you ask a question there, there are people that can answer your question for sure. And as a quick control gang, if you want to follow this work, I'm on patreon patreon.com.com. If you like to work, you can support the work there. We also have a sub stack page with support to work there and a subscribe star page. For those of you that sport and work on patreon and on sub stack and on twitch and the handful of people that are sporting us on a sensor to membership gang. Thank you very much for the sport. It is in large part because of your support that we're able to do what it is that we are doing. I hope you like the content. We're jumping everywhere. That's our style, I guess. Sometimes we spend a fair bit of time on a certain topic, a certain type of live stream and then we move on. And we've done a lot of politics, economics lately, but we're about to move on to a lot of the other stuff as well. So again, thank you for the support. Mods, mods, mods. Thank you for having our backs and being here. I'm not sure if any mods are here right now. I don't think notifications have gone out. We'll see. We'll see. Sometimes the notifications, I think notifications didn't even go out last time, so we'll see if they go out this time. But we're going to be here a while, so I'm pretty sure mods will be popping in. So when the mods pop in, gang, thank you very much for having our backs. We're doing all these live streams, 30 minutes, 45 minutes, an hour before we go live on Twitter, Mines, VK, Gap, Parler and Getter. You can follow the work there. You can get your notifications there and stuff like this. And what else we got? What else we got? For live streams where we don't have any visuals, the audio is uploaded to SoundCloud.com for what she chose, a podcast. And those podcasts should be available on your favorite podcasting platform. Aside from that, let me take these down. 990. By the way, hope you and yours are processing and digesting nicely fresh veggies and foods through your digestive system. Indeed, that's to everyone. Salute, gang. Salute. Let me take these guys down. Thank you very much for follow, skipped on, and welcome to our live stream. Gang, let me, I'm going to pour myself a drink. We're going to be here a while. Might as well enjoy, enjoy, turn over chest liqueur, liqueur. This is our plum liqueur that we made last year. I had a couple of, a little bit last night, a little bit last night. Crazy delicious on the rocks tart. It's not very sweet. These are tart plums, okay? So good, so good. Okay, so super, super dangerous. And these are our camera angles, gang. Here, let me pop these up. So this is our one angle we have here and we've got another one going here. But I'll pop these up once we get on it, right? And we're going to do some frying up garlic and butter. What do you call it? Oh, I forget what the word is. Word popped out of my head, but we're going to take the ribs and sear them. Sear them a little bit, just one set of ribs. And before we put it in casserole dish, but I'll show you guys what we're about to do. Okay, let me take this down. Let's just pour ourselves a drink. Like, this thing's magic, like crazy magic, crazy magic. And I found that in this glass it worked out well. It worked out well. And big ice cubes. A legit cooking show. Mr. Brain, please, hope you're doing well. Check it out. Yeah, let's put this guy here. Here's our glass. A legit cooking show. Yeah, we'll put a lot of guy in there, too. So I need this thing too. Peanut bar pumpkin party, how you doing? Or platonic lures, how are you? And glass prepping tips. And glass prepping tips. Oh, dang it. Although this is a peanut bar pumpkin party, this is good. I saw the food and drink title and hope for liqueur. Wow, we're drinking liqueur. We're drinking liqueur. Oh wait, yes, there it is. What am I looking for? I'm looking for a little plate like this. Yeah, this will work. Just to hold it. So the way I scoop the alcohol out of this, I just use these measuring cups. And this is vodka. All right, I'm going to do two of these. This is, I think it's a half a cup. So this should last us a while. But really, it is crazy delicious and extremely dangerous. You could drink this like really crazy fast. We're not going to. Okay, cheers gang. I'm going to let the ice cubes melt in there a little bit. Okay, cool down the liqueur. Turn over chest. I've been following you for years and I've been making a lot of liqueurs. It says nice. What impresses me the most is that the fruits never lose weight. You just need to pick them up and top up with sugar and alcohol. Yeah, at some point they'll lose their essence. At some point they do lose their essence. But fruits like this, like the big ones, very slowly, berries more so. Maybe because I go through more iterations of berries. Yeah, but once you get a nice jar going, that jar should last you a long time. Should last you a long time, right? This summer I think we're going to go through and clean up some of the liqueurs. Some of the liqueur jars we have of stuff, right? Plutonic pullers. The cook may enjoy one or two while cooking. One or two. I think maybe we'll just enjoy one of these. Maybe we'll do two. But give it a shake. Crazy delicious. Crazy delicious. Salute gang. So gang, let's do this. I'm going to turn on both cameras because we're going to... Okay, I'm going to cut up some garlic, throw it in here with butter. So let's get to business. We've got some cooking to do. We've got some cooking to do. Fruit is just great. Such a diverse food group with so many different ways to use it. Liqueur snacks, pies, etc. Yeah, and just straight up eat it. I'm a fruit nut. I eat a lot of fruit. Like a lot of fruit. Maybe because I love sugar. I like my sugar. But I like my natural sugars. And honey being one of them. And maple syrup is fantastic too. I want to chop up a little bit more garlic because we're going to use a little bit of garlic for the barbecue sauce. Crafter, how are you doing? What are you doing well? I had to go get fresh garlics. Or not fresh garlic, but I have to get another batch of garlics this morning. I hadn't noticed that we're running low. That's good. I'm going to transfer these over here for now. Just clean up the... I'm going to dump this. You kind of make me think of John Urie sometimes. John Urie, John Urie. I know that name. John Urie, John Urie. He's the singer for... Is he the singer for which band? I forget who it is. You're doing decent-ish? Decent is okay. Some people aren't doing well. Some people aren't doing well. Lounge lizards. Lounge lizards. That's who John Lurie is? I don't know lounge lizards. Okay, let's turn... I'm going to turn this guy up. I'm just going to put it on low. I'm going to throw some butter in there. I've never... I'm going to put a fair amount of butter in there because I'm going to use this for what we get left to cook up. Cook up some mushrooms. Mushrooms are amazing with butter, right? 990. Hold on. He did some jazz stuff, I think. Did he? Okay, cool, cool, cool. Lounge lizards. Honestly, I just know him for some show where he painted. Okay, 990 guys. What is the best manure, cow or horse? I think chicken is supposed to be amazing. Chicken manure is supposed to be fantastic. After that, I would say cow. That's what most people use, I guess. Worth Kornet. H-H-O. And everyone else. Not caught a... Not caught a live stream since COVID lockdown. So happy to be here. Ah, glad to have you COVID. Oh my God, it's been like three years, two years. The insanity of it, the insanity of the word. Total insanity of it. Let's break some of these up more, see what we got. Garlic is nice and sticky. When it's nice and sticky, it's good. I have some liqueur. Cook some ribs. Maybe do a little bit of mashed potatoes. Maybe cook up a little bit of mushrooms. Make some Armenian Persian funeral halibut. What we do. This is going to be my second time. Oh my God, how you doing? This is going to be my second time. Good timing, Oliver. This is going to be my... This is going to be my second time cooking pork ribs. And the first time was last... Well, a few days ago, I guess. On a live stream, we were doing our patio stream where I was drinking and stuff, where we were drinking. And we started talking food and I started feeling hungry for ribs. And I asked Elder God what the best way was to cook the ribs. And crack came in with, what do you call it? With boiling them and then barbecue. But I wasn't into the barbecue. So Elder God mentioned and just put them in a casserole dish. Water in the bottom. Some herbs in the water. Okay. And that's exactly what we were going to do it. And then I put some garlic and honey and mustard sauce on them. And then broiled them. Cooked them for about an hour. Man, came out really good. Really good. Like crazy delicious. So that's the way we're going to cook the pork. I've never done beef short ribs the way I'm about to do them. Okay. So let's see how that turns out. And I'll show you the meat. Right now what we're going to do is... With the garlic. I'm going to take this, throw it in the pan. Okay. Let it cook up a little bit. Get it hot and then sear it. Sear the ribs. The baby ribs. Beef ribs. And then we're going to line them up in the pan. We're going to do two different styles. We're going to need a little bit more... I'm going to cook up the temperature on this a little bit now. I'm going to break up a little bit more garlic because we're going to need it for mushrooms most likely if we can get to it. You could have put honey in the water. Oh, honey in the water too. I put... I mixed honey. I'll show you what I did. I mixed honey and mustard together in a little dish and I put it on top and then brought it. It came out really good. Garlic is... yeah. Garlic is a must. A must. Garlic and onions. Garlic and onions. You ought to try cooking sausages in the Kuwait desert. What happens with sausages in the Kuwait desert? I'm not even sure if we're going to need this much, but I might as well prep it. You were there, eh, Elder God? Best desert food. What's the best desert food? I grew up in the desert without cooking a roof... without cooking a roof. Yeah, the best desert food. Fruit. Lots of fruit in the desert. Yeah. You were basically part of the world that I lived in as a kid. Very close to it. So hot. So hot. That climate is what I... what do you call it? What I grew up in. I definitely broke up too much garlic. But you can always use garlic. Once I'm done this, I'm going to kick up the temperature here. Were you in the military? Climate is, yeah. Desert is amazing. I think easier to climateize to the desert than it is the Arctic. Or cold. Heat. Hot. Cold. And all deserts aren't hot, of course, right? Definition of desert is one thing I learned doing geology and stuff. One definition of desert is just precipitation. We're going to use some of the garlic for the marinade on the ribs. We're going to do our honey and garlic as well. A little bit more here. This is the one we're going to use for the mushrooms. So we've got that going. Put this over here. Over here. The knife we can move. Let's see. I'm kicking up the temperature a little bit on this. Okay. Just get it going. Let me show you guys the meat we've got. Let me bring the rack over here. I'm going to do this. I'm going to line this up with these guys. Let me see if I've got a better one. A longer one. That's good. So here's the pork, by the way. This is our pork. And this was one long piece and I just cut it. So that's our pork. We're not going to deal with that yet. Okay. We're not going to deal with that yet. Here are the two ribs that we've got. I've got two different types of ribs. Okay. We've got this guy. Classic ribs that you know. Right? This is the two pieces of this. Okay. This is like AAA, but it's not grass-fed beef. Right? And I don't think it's organic. This one is grass-fed local beef. The other one's local as well, by the way. The other one's local as well. This is the short ribs. So take a look. We've got three pieces here. So this one needs to be cooking for two and a half to three hours. Right? So we're going to line these up. One of these ones. And check this out again. Here's a bit of advice when you go to the butcher. I didn't do this myself. So this piece is great. And then take a look at this one. This one. I didn't notice it. Right? So on this side, it looks great. Right? Looks fantastic. Right? But, take a look at this. About half of it is fat. Or a quarter of it is fat. So I was like, hey, wait a second. I just noticed it when I had this morning. Right? So I took a picture. Next time I go to the butcher, I'm going to say, hey, listen. You know, one of the cuts you gave me was all half of it. And I already called them up. I said, listen, they said, oh yeah, just take a picture. Bring it in. We'll give you a discount or whatever on the next one. So I said, okay. So when you're buying from the butcher, you don't want to take home something like this and have to deal with it. Right? So when you're going to the butcher, make sure you pay attention to the meat that you're getting. One of the reasons I didn't pay attention. I had to go to four places to find this. I went to two local butchers that didn't have it. I went to a grocery store. They didn't have it like a, like one of the big chains. And then I went to the third butcher and they had it. So I grabbed it. So moral of the story, pay attention to your meat. Right? Pay attention to your meat. This is getting nice and dark. So I'm going to get the flavor on there. And once I seared them, I'm going to put them in here. And we can take our time with what we're doing. Because I'm going to put the other ribs in here as well. El fita, salutations. Welcome to our live stream. El Erdog, no pork. We'll be having a bit of a nap. Oh, your neighbor. Well, there's two religions that I know that don't eat pork. Right? Islam and Judaism. Right? So Jews and Muslims, they don't eat pork. Or if they're devout Jews and Muslims, they don't eat pork. But pork, man, pork really are delicious. And bacon is delicious. Pork chops are delicious. Right? I'm picking up a temperature a little bit more. Alfie, Alfie, how are we doing? I also had no idea. I judged these on hype. Police like them based on hype. People are talking. I'm surrounded by Muslims. From what I've heard. That means you can get cheap pork. Lots of pork for an elder God. It's been a while since I have checked the stream. How are you doing? Good to see that. Thank you very much. Thank you very much. You're fantastic. Let's be just psyched. I mean, the bigger thing to stand them up. In a 5-mile radius of my pub, pub three churches, 21 miles. That's a lot of miles. Do you hear the singing on the Sunday mornings? Look at me. In game, do not forget, do not forget. Free of song, free of song, free of song. Julian Assange is a publisher in journals that has been crucified for trying to bring transparency and accountability of capital as power to humanity. For more information, see WikiLeaks.org, DefendantWikiLeaks.org or Julian Assange and WikiLeaks. They are in Ramadan. So is quiet at the moment. 40 days Ramadan, no? No eating or drinking. From sunlight. From dawn to dusk. Let's line these up here. We're going to turn that off. Let's put this here for now. I'm going to crack open the wine. Got some cheap wine. This is going to go... 21st of April. 30 is standard. I'm going to do this like this. I'm going to put these guys here, because I'm going to cover it with foil and this one is a little bit higher. These ones too, I'm going to put in the same tray. Okay. I've archived 93 days of fasting. Wow, I don't recommend anyone. 93 days is a lot. I've done three days full on fast. Let's check it out. So these ones... Actually, you know what? I'm going to put the big one here. Oops. There's a bigger one that I'm going to put here. This one's going to cook much faster. And while I'm doing that, I've got to kick up the temperature on this. It's on bake. We're going to put it on 350. As soon as it hits 350, I'm going to kick it down to 320. Let's put this guy here. Nice. This one, I want to marinate with honey garlic. Okay. Honey garlic. So I'm going to take the garlic that we had there and the rest of this, I'm going to pour on top of these when we're ready. I'm going to pour a little bit more wine in the bottom. Close it up and let it cook for two and a half hours. Two and a half hours. Salud, Ken. Welcome to our last stream of cooking. Let's bring this over here. Let's put some honey on here. This is our honey that you guys have seen. We didn't buy this here. We've lost our contact. So we have to find a new supply. We have to find a new supply. Let's do this. I'm going to put a little salt on this as well. On these guys. Just a dash. Is this a no-no or what? Salt on the meat before you cook it. Is that doable, Eduardo? How are you doing? Slideways. Why is the last cooking stream? Why is the last cooking stream? What was the last cooking stream? Let's take a little bit of garlic. This is hard so I'm trying to get the softer stuff. Mix this up. Why is it a cooking stream? Only to reduce the fat. Works though. Only to reduce the fat, really. Because we like eating. Because we love eating. To open up the honey, I'm going to show it to you. Hot water on this. It's hard, right? So we're going to put a little bit of hot water on this. I'm going to put my teapot somewhere. A brisk. I'm going to put salt on everything. Especially when I'm on my favorite supplement. Nice. Which supplement? I've tried to reduce the amount of salt I use. Now I'm just going to put a little bit on right now. I'm going to add a little bit more salt. Max Fasting. I did it one day. One day. I'm hilarious. Boy, how are you doing? I hope you're doing well. I'm going to put more of this on when we broil it. But I figure why not. Let's put some of this on right now. And then we'll add the wine. Pour the rest of this in there. I'm going to cover it up. When this thing buzzes, it's about 240 right now. 250 right now. When it kicks up to 350, we're going to kick it down to 320. Put an hour timer on it. Because the pork is going to take because this is going to be in there for two, two and a half hours at least. You might check on the thinner one earlier. After an hour, I'm going to put a timer of one hour. So when it buzzes, I can put the pork in there. Actually, we'll prep the pork right now. And then we'll put it on the side with the beef as well. And after the hour buzz, we're going to throw it in there. What's it going to do? Foil. Apologies for just skimming the chat. Because I just got to keep track of what I'm doing in water order. We've got to put more wine in there. Almost. We need more wine. There's a nice layer at the bottom. I don't want to run out of food. So far, I've used half a bottle one. We've got plans for the sauce there. We serve 314 customers today for food. How many cooks? How many people work in the kitchen? Just four. That includes prep. Or four chefs. And only a peak time. 12 to 3. Let's do this. Let's move this guy over. This thing is a 315. It's going to kick up to 320 fast. I'm just going to kick it down to 320. Leave it at 320 and then pop it in. Salute. Kitchen time is very good time. Meditation hardcore. Meditation hardcore. Okay. I'm going to kick this in to 320. I'm going to put the timer on for one hour. We're on one hour. Let's do this. And I'm centering it. Kicked it up right into the center. In the middle. For next hour, it's got the beef gets the center stage of the game. Do not forget. Do not forget. To Julian Assange. Free Assange. Free Assange. Julian Assange is a publisher and journalist that has been crucified for transparency and accountability of capitalist power to humanity. Something that me and you, especially in the western world, need desperately. For more information, see wikilees.org, defend.wikilees.org or countless resources available online. Some get to Julian. Sent here out of the oven has the most consistent temperature. Yeah. Yeah. After an hour, we're going to have to move it. Shift it. Now, let's do this. We need to set this up for our pork. This will work. So we need these guys. So the pork and the other rib. The beef rib. The smaller one. And the pork we're going to put in here. I'm not going to marinate them at all. I'm going to salt them a little bit. But we're going to fill it up with water. We're going to put herbs in the bottom. We're going to put a little bit of rosemary and mint on top of the pork. So let's fill this up with water. Not fill it up, but the bottom. We're going to have a nice layer in the bottom. It's the steam. Put a couple of bay leaves in there. Actually, we'll put more in the couple. Be set by then. The pork cooks easy. Yeah, the pork cooks super easy. Super easy. The beef short ribs. These ones will also cook just as fast as the pork. But we'll see. I haven't cooked these ones with pork before. So they're thinner. So they should cook faster than maybe the short ribs. I'm hoping. Fingers crossed. But we'll see. Experiment. Experiment. Bay leaves. We'll add them to any curry dish as well. Yeah, yeah, we use actually we end up using a lot of bay leaves for some of the stews that we make. Persian stews and whatnot. This is by the way, this is mint that I dried last year, right? So we had two of these big jars. This is the last of it. So we went through one and a half of these for the fall and the winter. We're going to put some on the pork as well, by the way. But might as well put some inside it. Let it steam with the mint. We're going to put some rosemary in there as well. Your casual halva enjoyer. I'm a heavy duty halva enjoyer when it's there. It's very fattening. It's butter and flour and sugar, basically. Super delicious though. We'll be making some unless we want to use that. We can get them, get both porks in here. We should be able to. Let's do some Tetris on this. I'd have added a little bit too much water, but that's good. I'm going to put some mint and rosemary on top of the pork. So I just take it. Mint on one, rosemary on the other. I'm going to dump some salt on there as well. We're not going to put anything on the beef. And this is just rosemary that we picked from the yard as well, right? We have rosemary bushes outside. So we pick on a regular basis, dry them and just put them in the jar and get fresh rosemary. Rosemary and mint are two the easiest herbs to make sure you have lots of. They grow so easy. And a rosemary bush can be really large, right? I was going to put some fine in there as well, but we'll leave that alone. And let's cover it up. Oh my God, I had a dream that something is going to happen this week. Watch out on Tuesday. I told my partner just yesterday I'm waiting for the other shoe to drop. These shoes have dropped so far. We're not popping this in yet. What are we going to do now? I'm going to make some mashed potatoes as well as some roasted potatoes. Okay. Are we having chips as well? I'm going to make some roasted potatoes. Like oven roasted with rosemary and mint. Okay. I'm not going to make french fries. We could, but I'd rather have oven roasted potatoes. Yeah, mashed potatoes too. I want to make some mashed potatoes on the gravy of the beef short ribs. I'm going to cook up some mushrooms and then with garlic and then take that bring out the gravy put it together and then use that with a mushroom garlic short rib fat as the gravy for the mashed potatoes. It should work out well. I haven't done this before. So we'll see. In my mind, it works beautifully. So we'll see what I'm coming over. Oh my God. Awesome. Okay. First thing I want to do, I'm going to break down some of the mix of mashed potatoes. Not mashed potatoes. Cut up the potatoes for a roast potato small. Love mashed potatoes with a good sauce. So good. Lonely piggy, how are you doing? Did I miss much of the stream at all? I hope I didn't. You missed the rib part. We got the rib. You missed the prep of the ribs. Okay. So I don't know how long we're in. We're already in an hour. Wow. Crazy. Seriously? We're even going for an hour? Wow, we're even going for an hour. So we did the prep for the beef. The beef the beef and the pork. So what do you call it? The beef is in the oven. The pork is sitting back there in about 50 minutes. I'm going to put the pork in the oven as well. And butter. Yup. I'll do this. And this we're going to put in with the the potatoes we're going to put in with the pork as well. Right? I should actually do this as well while we're doing this. As we're doing this, let's take this on the side. Let's get the mashed potatoes going here. Okay, is this hot enough? Let's put this over here. We don't need this guy. Bring this out. I want to get all the baking stuff or all the cooking stuff done before we get into making the halva. Chucho, I need more data. What kind of spuds? What do you mean? What are spuds? Potato? What kind of potatoes? Always love frying up potatoes. Indeed. Spuds or potatoes, aren't they? These are red guys. I don't know. What do they call? I threw a bag away. I forget what they're called. They're really easy. These ones here to cook up. They cook fast. These ones for mashed potatoes, I'm going to be using russet potatoes. These ones. I break up and they cook faster. Right? These ones are called... I forget what these ones are called. They're like red. They cook fast. Spuds is British for potatoes. Baby reds? Baby reds? I don't know. They're not baby reds. They're not baby reds. They're not baby reds. Lonely Piggy. I just opened Twitch after coming back from the gym. Actually... Actually, I saw the stream category and had to hop in. Nice. Cooking stream. Feels okay, man. Indeed. Love cooking. Love cooking stream. So I'll kick this up to high temperature. Right? And I'm cutting this because it boils faster. They cook faster. I'm going to smoosh them up once they're cooked. Russet potatoes. These guys are great for mashed potatoes. That's what I find. And they're good for... They're good for anything. Russet is good for anything. These guys are amazing for oven roasted and french fries as well. And with mashed potatoes you can do so much. Lonely Piggy. Leaving the skin on the potatoes is the way to go. Yeah, for sure. I've already washed, by the way, all these potatoes. You know, you do need to wash the potatoes when you get them. Otherwise you might be eating a little dirt. Fair bit of mashed potatoes. Now we can deal with these guys. I'm going to just throw them in the what do you call it? The cast iron pan that we use to cook up the meat. Okay. Or sear the beef. Right? The ribs. I'm going to put some carrots in there as well. Once we're done over here, I'm going to transfer this guy over here and I'm going to make the halva over here. This is a... It's not a turbo oven, it's easier to control. I'm just going to do it off camera again. Sorry. I peeled 10 kilograms of potatoes this morning. Wow, I used the skin for our free chips. The bar, really? You fry up the skins? Like deep fry? Amazing. Coming to you from Idaho. The potato state, Idaho. The potato state. Nice. Awesome. Fita went out for trout fishing today. Nice. Caught only one. Blaming the fish for not being hungry. We'll prepare two of it later this week. Nice, nice. Beak. The trout can be fantastic. Give this a little swirl. Now these guys, we don't need no more. We're okay with this one, we're not. I'm going to change the plate on this because, because the raw meat is sitting on it. We're not sitting on it, but you tensile with the raw meat was on it. That way we got that set up. Actually it's fry first, then oven spices. Really, fry first and then oven and spices. Fry first and then oven and spices. So you, I guess you're using a peeler for the peeling, so they're thin, so they'll be super crispy. That, we put salt on those things like matted, get people thirsty. Right size. So it compensates. Delicious. So, here's the potatoes. I'm just going to cut up some carrots and throw it in there as well. I'm going to put rosemary and here, we'll just put it here and just do it here. We'll put rosemary and mint on there as well. Nice, Al. We'll see who. We've got a kitty cat here. Usually he'll come and sit over there. I don't know if, if he sits over there I'll take off the camera. What's your name? You doing okay? Let's do this. Mix it up. Oops. That's a little bit too much I put on. That's a little bit too much. That's okay though. Just like Gorg on Deep Space 9. Awesome. With the salt on the chips. For sure. For sure. And that's one of the reasons people go to a pub anyway. You want to eat salty and drink beer. You want to feel thirsty. The more thirsty, the better. You're not going there to, for anything else really. Conversation for sure. For sure. Funny, funny. However, the cats are doing great. Sal's just sitting here. I'm not going to pick him up. And then there's Vio over there. You see him? As soon as I go over he's going to look at me and go meow. That means he wants out. Watch this. Watch this. Sal, let's go with you. Come on, let's go. I'll show you guys Sal as well. He's sitting in his position. Watch this. Let's see. There's Sal. It's weird. Vio never goes there. Sal is the one that just sits there and waits either for food or you're doing your thing or what not. I'm just going to open up the lid for this so it doesn't pour. Okay, come on, let's go. You want to stretch? They just woke up. Sal, what's the scoop? You got lots of food. Okay, let me show you to your food. Come on. You assume the position. The potatoes are boiling so I'm just going to take care of this. I'll show you. I'm just going to mix them and make sure they're not sticking at the bottom like this. This lid is dangerous though because it falls over and if you seal it the potatoes will go just spill over. Right? Spill over. I shall leave the lid off. No, no, no. We need the lid on there. Here. There you go. I'm going to kick this down like crazy. We'll leave the lid off to the back. We don't need it no more. Make ourselves some space. We'll leave. Let you guys chill with Sal. We didn't put the rosemary on here. I'm going to put the rosemary on here. Sal, what's the scoop? Potatoes and mint. Okay, now I'm going to kick up the temperature on this. On the potatoes. As soon as you lift up the lid it will close down a little. I'm just going to put the dirty dishes in the dishwasher right now. Clear the space. Just to clear the space. Safety first. Safety first. Safety first. That was just chilling. How are you doing? How much do you do you meal plan? I'm guilty of my fair share of food waste but I find it nearly impossible to consume all the produce before it goes back. We try to some of us for sure, we lose some. But there are dishes that we have that I can make. For example, cuckoo. Where you use up a lot of herbs, a lot of greens lettuce, kale, chard, mint, parsley cilantro, basil greens and herbs you can just chop up and make cuckoo with them. So we try not to waste that stuff. There are sometimes because sometimes we've joined a CSA they give us too many carrots so the carrots just sit there for a while. Cauliflower we've lost a little bit over time. Cabbage lasts a long time so that's good. We try not to waste too much. And every now and then, every week basically we go through the fresh to see what possibly could be going bad and we end up using it. So we try to use what's getting over. Much love, Chichu for the cat also. Sven, how are you doing? Oh, you're doing well. Sadly, patience is getting. I was like, what's going on here? He's out. He's stretching. He's like, he's not paying attention to me. There he goes. He's going to his food and then he'll call it. He'll go outside and come back a little bit. This is sort of around the time that I give them liver. So they're sort of on a set schedule where mid mid day I sometimes give him liver and stuff. Well, usually give him liver chunks of liver. So he's like, where's my liver at? Where's my liver at? Ronnie, how are you doing? Hope you're doing well. Another thing we need to chop up. I need to chop up some mushrooms. So I'm going to chop that as well. I want to bring out a fork because I want to poke the potatoes to see if they're yeah, the potatoes are good. They're cooked up. I'm going to cook them up a little bit more. Leave the lid off and I'm going to dump some of the water actually. Might be sacrilegious. Might not be, but it's okay. I'm going to give it a little. I left a little bit of water on there in the bottom. Let me show it to you guys. I left a little bit of water in the bottom. Okay. So what I'm going to do, I'm going to put the lid on. Halfway. So the danger of it going is not that much anymore. I'm going to kick it down to medium. Let it cook up a little bit more. We're going to cut up the mushrooms. We'll cut up the mushrooms. What we cooking? We're cooking ribs. We're cooking pork ribs, beef ribs. And we're making some potatoes, roasted potatoes with carrots. We're making some mashed potatoes. This doesn't go on yet. We're going to make some mashed potatoes with gravy. We're going to chop up some mushrooms. We're going to cook it up with garlic. And then, once the ribs are in the oven, we're going to make some halva. Persian Armenian funeral halva. I want the mushrooms on the smaller side because it's going to go into the gravy. Also, is it really safe to don't boil water into the sink since some sinks have plastic too big? Yeah, these ones are metal. So this is a house from like 1990s. It shouldn't. Do some houses have that be... I've never seen a house. Our family was involved in the construction affair of it for three decades. And never built a house that had plastic kitchen tubing. Not that I know of. I mean, I usually first have cold water from the tap going down the sink and so I never even thought about it. Ray Ray the only 14. Never even thought about it. Thank you for pointing that out. Yeah, never even thought about it. But that's a good idea. Have cold water going before pouring in the boiling water. Do I have Persian roots? I do. I grew up in Iran. I was born in Iran. So Armenian ancestry I was born in Iran. Fida. I actually spent some time in Tokyo and then it was nice. Spen. That's a lovely place and culture. I've heard people are very very welcoming. I can honestly tell you that Iranians are some of the most worldly people you'll ever meet. Because I think in large part it's part of the history because it was part of the Silk Road. So they had many different nationalities travel through Iran and it's been a hub for trade for centuries. So people have grown up being able to deal with all types of nationalities. Right? Very welcoming. Very hospitable. Very hospitable. It's safer than most places in the western world. There's no doubt about that. Sorry if I'm talking a bit much. But it's easier. You can just call me Ray. Ray. Nice. And no worries Ray. If I get busy with stuff I can't read the chat. My apologies. Because food first and in the kitchen is extremely important. I got a little bit of mushrooms left here but that's good enough. We don't need this no more. We've done all the chopping. So I'm going to get rid of this stuff and then I'm going to move the pot over and I'm going to mush up the mushrooms the potatoes and once it's mushed up it's all good and then we're going to start cooking the halva. So let's do a little transfer. I'm going to turn the soft let it cool down a little bit. Before starting on the halva. Because I don't want it to be boiling. This I'm going to lift up the lid. There's a little bit of water left in there. I'm going to dump a little bit out and then I'm going to mush this guy up. Ray suggested let's do put the cold water on before you dump a little bit of boiling water in. Let this cool down a little bit. What I can do I can add the flour. So the halva again this is Persian Armenian Persian halva funeral food. So it requires flour some kind of sweetener I'm going to use maple syrup and butter or fat I guess if you want to think about it. Fida chichu. In scale is massive. Never noticed it it is a big country and it has all the resources needs to remain sustainable. It's one of the few countries in the world that it can provide everything for itself. Like Canada like Russia. Ray halva is made from sunflower seeds. No no this is a different halva. You're thinking about this type of halva. It's made from sesame seeds I believe anyway. You're thinking about this stuff. This stuff is amazing. Dessert food so good so good so good right. Like this in the mornings with butter on toast is rock and roll right. Just beautiful. It's a good snack. It's a good snack right. The halva I'm talking about the funeral halva is different. Big big big little container of halva like not the shell but the meat inside of them. Yeah yeah. I'll look at Chicho I have seen some serious accidents happen in the kitchen from falling on to grill hands to the spitting of the deep fat. Oh yeah fry to someone's face. Ouch. Safety is very much. Safety is crazy important crazy important. There's sal again. Sal's back. Yeah kitchen is a dangerous place I have to send you food to die for. Yeah some people die in the kitchen. There's no doubt about it right. How would instead of the maple syrup use the let's say honey as a substitute. Yeah for sure. You can use honey as well right. Some people use water sugar. Sugar water right. I'm going to use maple syrup because it's liquidy. It's easy and molasses. A lot of people use molasses. Maybe we'll make two types when molasses as well right. So cane molasses sugar cane molasses. You can use date molasses, grape molasses so those work as well. Those work as well. Quizzk Unfortunately that's what you see there is either I think it's Persian but I don't read a Farsi. I don't read Farsi unfortunately My dad eats Halva a lot but the one you just put in the fridge I have Turkish roots. Yeah Fida Armenian Turkish. Yeah Persian. We love our Halva Halva and butter. I don't know that's a lot. You're standing to be a cook. Cool She shows amateur chef. I'm amateur chef. Love it. You might have to pour us another drink. Okay And then I'm going to add a little bit of butter in there. Oh, no butter. No butter. We won't add butter. We're not going to add butter. What are you in your mashed potatoes? You don't put butter. What do you put? Oil. Coconut oil Olive oil. Born and raised in the Netherlands. How's the farmer rallies going? The truckers, the farmers vegan butter. We're going to put real butter. You put the word butter in there. Just a little bit. Not much. I know it's not even a little works. Just a little. You can do it. Awesome. Awesome. Little salt. Now I'm not going to add anything else because ideally we're going to be adding the gravy on this. We want it to be just be neutral enough to be able to take on the gravy flavor. I'll be going around all the match. Nice. Now all I'm going to do is I'm going to close the lid on this and just put it on the side. I'm just going to put it on the side because we're cooking a lot of things I would have maybe done orders differently if we're going to eat right away but we've got half of it to cook as well. We've got to cook up the mushrooms. Okay. I'm going to do mushrooms and garlic a little bit. I've got to cut up some more garlic actually. Gluten-free gravy. Gluten-free gravy. I think so. No, I'm not going to put any potatoes is not gluten and starch. Yeah, I think it's gluten-free. I don't know. I don't know how to go. What are we doing? Let's put this guy here. I can put this guy here now. Sal's already taken off. So the mushrooms we can wait a little bit to do. I'm going to put this we're going to start cooking the hollywood again. I'm going to put this on low. Low heat. Easy peasy and it's the whole thing is going to heat up, right? It's got a smaller element but I want to heat up the whole thing all the way around and stuff like this. We're going to take three cups of flour and this is give me a ciggy. How are you doing? Looking healthy, man. How you been? Doing good, man. Cooking is awesome. I love it. Right. And a reduction made though. Evil to hope hope you're doing well. Choo choo. What is this? Heart soft red wheat. This is gluttony. So how about this gluttony? You can make it with gluten free I guess but I haven't yet. No yeast or flour added. No, no, no. I'm not going to be adding yeast or flour to the stock. Gluten free gravy. Yeah, yeah, yeah. So it's going to be, I could add, we have potato starch. I could add potato starch but I'm not going to. Maybe. I don't know. We'll see how it comes out, right? So again, I'm going to put three cups of flour. One. I might put two and a half. Two. Let's see. I'm going to put two and a half cups of flour. So two and a half cups of flour and we put this on low so what we're going to do we're going to constantly mix this so the flour doesn't get stuck on the bottom and doesn't burn. Because basically we're smoking up the flour. Right? Roasting the flour. Okay? If you were a true patriot you would only consume food issued to you by this thing. Keep the politics on the politics stream. But indeed, if you're a true NPC Salute gang. Funny, funny, funny. Okay. I'm going to clear up my space here a little bit. I've got to get rid of this. I've got to get rid of that. I'm going to put a bowl out in the sink. Put some water in it and put the utensils that are going to be easier to clean when they soaked a little. Right? So this guy. You don't need this guy. We don't need this guy. And with that guy we need this guy. No, we don't need this. We don't need that guy either. Just cleaning up my space a little. Right? Just cleaning up my space. Now we've got potato flour. Also known as potato starch. It's a white flour used to thicken soups, stews and even take lights, sponges and biscuits. The potato flour potato starch is extracted from the potatoes over a lengthy process and then is milled into a fine white powder. Yeah. It's actually very handy. Looking forward to this meal. What's this? White powder you say? White powder. Okay, let's do this. So, wooden spoon. Keep it in there. Mix it. Mix it. Okay. I need to cut up some garlic. So I'm going to cut up a little bit more garlic. Just cut it up here. We're fine with that. Think of me as potato. Just a little bit. We're going to fry this up. Cook the mushrooms. And then we're going to mix it in with the potatoes. I changed my mind. We're not going to mix it in. Ah, maybe we'll mix it into the gravy. Use it as a potato. Not potato, but just have to see what the gravy is like coming out in the casserole dish. I'm not sure. I haven't done it before. My life is a potato meal. Are you a sweaty potato? What? Sweaty potatoes. You don't want to be a sweaty potato. Let's turn this up. I'm going to put a little bit of butter in there. Let's make this. I'm going to kick up the temperature a little bit on this. I've got to be gentle with this. Put this here. Dangerous balancing act. A little bit more. Kitty cats are enjoying their time. Put this on the handle. Cast iron. As soon as you've got a cast iron on the stove, being heated, put a cloth handle on it. So you don't accidentally go, oops. I've known people that do this. Or have done this. Not nice. Not nice at all. We're going to have to pour ourselves a new drink. While this thing's melting, I'm going to do it right now. Need a little bit of ice in there. For this one, I think I'm going to do the grape. This is the grape liqueur we made. Right? Sweet. Real MC Mike. Yo, Gicho, what's going on? I'm cooking up a storm, brother. Cooking up a storm. Oh, my God. In this country, you've got to plant the seed first. Then, when you get the potato, you get the product. Then, when you get the product, you get the powder. Sounds like Scarface. Awesome. And then once you get the powder, then you get the money. Once you get the money, then you get the girl. Once you get the girl, then you get the world. Fun, fun, fun. Where is it? Oh, your garlic's right here. That's where it is. Let's throw the garlic in there. It's was something like national potato day, is it? National potato day. I didn't even know there was a national potato day. When you're cooking up the halva, once the flour starts heating up nicely, I'm kicking it up a little bit more. Now it's sitting at 4 out of 9, right? Or 4 out of 10. You'll get the smell of it. Right? This is slowly getting there. Slowly getting there. The sizzle kicked this up a little bit. We need a lid. This guy, which is fun. Oh, we're going to pour ourselves a drink. Let's pour ourselves a drink. I'm just going to use my little thingamajigae. This buzzer is about a minute away from going, so we're going to put the pork in there. Alfie, this coming Saturday, I'm doing my fourth round with 6 grams this time. Heroic dose. Salute. Good luck. I love the sealing package. Thanks. We're going to put the pork in the oven as well. I'm drinking this one here. This one is our grape liqueur that we made last year, a few months ago. Fall. So, if you check for liqueur videos, it should be there. We made this live during a live stream. Super delicious. Crazy. Goes down crazy fast. And it's vodka and sugar sitting in great. Super yummy. So, let's do this. We're going to do three things right now. We're going to put the pork in there. And we're going to put the potatoes in there too. Close it and let the heat out. The pork is in there. The potatoes. Yeah, that's the raw potatoes in there too. Everything is going to be slow cooked. I should cook, kick this up to let's kick it up to 350. Okay. Kicking up to 350 because we're limited on time. Might be limited on time. Okay. Oh, I'm going to mix this. Next thing. I can't read the comment right now. Let me do this. I'm going to kick this down a little bit because it's turbo. That's good. That's good enough. Can I ask you, is it true veganism is pushed ABS prompted by the elite to make the population unhealthy? There is a theory about that. Personally my body my my lifestyle would not do well with veganism. I require meat. Some people assume that's the case. Right? There is evidence towards that. Fida. Ah, cool. Yes, I know. Ever made even made my strawberry liquor thanks for a bit of strawberry liquor. It's crazy good. Wow. Wow. So delicious. We're going to cook this down. Nice. That's good. That's doing good. What would you say the strength of that drink is? This is no, it would be basically 40%. This is 40% with sugar. It's like we just put vodka on it. And maybe 38%, but it wouldn't really go down too much from 40%. Lots of different aromas right now mixing together from the mushrooms, from this, from the oven. What I do with the halva when you're doing this you want to move it and see a little bit of browning at the bottom. It's not there yet. The smell is there. We're definitely in that stage right now. I'm going to go to the gym because slowly we're going to start adding the butter. So check this out. Let me take care of this guy for a second. We're getting a little bit of browning right now. Little bit of browning. Now I need to chop up the butter. Now how much butter we're going to use? I'm taking a 250 gram butter. I'm not promoting this. Grass-fed butter though. You want it to be grass-fed. Grass-fed better butter better. And I'm going to take about half a block of this. So 125 grams of butter. Maybe a little bit more. Maybe a little bit more. I watched John Wick last night on my phone. What a great ending John Wick. Oh the last one, number 4. I haven't watched number 4 yet. I haven't watched number 4 yet. No spoilers. This is my butter. Actually I'm going to use a fresh one because I don't want the flavor to mix it all. And when I'm throwing this in I'm going to break up the butter so it mixes melts easy. Let's make sure this is getting a little bit too much. I'm kicking this down. You're getting a little bit of browning. So if it's getting a little too hot if you see it going a little too dark I'm going to lift it up off the stove top. You don't want to burn the flour. So I kicked it down. I'm moving it over right now. I'm going to put some butter in here. I add the butter before the sugar. Oh yeah, we forgot to put the timer on here. I'm putting 60 minutes on here. Don't forget to put your timers on. It was about 10 minutes ago we put that in there. I'm going to put a little bit more butter. Kitty cats are playing. Now I'm going to switch to a fork. It's one of the larger forks we have. You want to totally break it up the butter. So all the flour is mixed in with the butter. Let's deal with this. I'm going to mix this in with the mashed potatoes. You know what? I'm going to bring the mashed potatoes and mix them in here. So let's do it this way. Change the plants slightly. Light change the plants. We're going to do this. Let's make sure this isn't burning. I put this on low. I'm going to add a little bit more butter to this. Now this guy put our handle there. Garlicky. And it's got the mushroom flavor in there. Hopefully we get lots of gravy from the ribs. Okay, this we're going to put on the side. I'm going to flatten out. And it's going to give it a little bit of crispiness to the base of the potatoes. But I'm going to turn it off. So we don't need to do anything else with this guy. Now let's deal with this. I remember this is turned off now. Right? Chishol Sherrill should be here shortly. She has mom duties. Yeah, no kidding. I'm amazed that she's able to come to so many of our streams. Mom duties is serious business. Mom duties. Okay, let's do what I'm going to do. Because we're going to need that space. I'm going to do this. I'm going to transfer this. The extra mashed potatoes we have, we're just going to put it in a container because we can use it later. Right? So I'm just going to transfer it into this guy. Get it out of the way. Neat the space. Limited on space here. Let's make sure this guy's running. I'm going to add a little bit more butter to this. So we add it approximately 200. A little bit less than 200. 175 grams of butter. Up to 200 grams of butter. You can definitely substitute butter, coconut oil with butter. That's it. So we've got this much left to use later on for another dish if you want. Now you can just take this, put it in the sink, put water in it, easier to clean later. Soak it. Let's give this a whirl. As soon as we're done with this, we're going to add maple syrup to this. This here. This guy I'm going to take off. Put it here. Because we will need the space too. Because we're going to set the halva in a plate. So I want the space to be available for us. Are we into official overtime? What are we in? Oh yeah. We planned out three hours for this live stream. The odds are we're probably going to go to four. 375 grams of elder god killer. That's the what do you call it, the butter. Funny, funny. Top five are, how you doing? Hey, gang. Nice to see you all. Indeed. Happy Sunday, gang. Happy Sunday. Salute, salute. Crazy delicious, crazy delicious. Okay, gang. See the texture for this? The halva is crumbling. Right? Falls apart. Easy peasy. Right? It's mixed nice. Right? And it does stick together when you squish it. So that's what you want. This is like, I don't know, about the sixth time that I'm making this. I just started learning how to do this in the last three weeks or so. Okay. So, let's do maple syrup. This should go psssssizzle, sizzle. Be careful you don't hurt yourself. I should have measured this, by the way, gang. Because it's hot. Right? I should have measured this. I should have told you how much I'm going to put in here. But approximately I wrote it down here. Lisa, what's the scoop? What is it? You're hungry. It's going to be about one cup of maple syrup. Okay. But I'm adding it slowly and mixing it. And I know the feel for it. Right? So, that's what I'm doing with this right now. Getting it to a level where it feels... So, this recipe is three cups of flour. White flour, or whatever flour you want. I'm using sort of hard white. That's what it's called. 150 to 200 grams of butter. Depending on your taste. One cup of maple syrup. Now, if you don't want to add that much butter, you could do this with coconut oil. Okay. Coconut butter. You can make this vegan as well. Don't add butter. Do it with what do you call it? Olive oil. Cheryl, how you doing? Are you getting made and happy Sunday? Happy Sunday. Everyone's coming in. Happy Sunday, happy Sunday. What I need to do now is taste it. Make sure the sweetness is there. Whitney Houston. Poor Whitney Houston. Addiction. Not good. Not good. Not good. I'm just taking a little chunk. See this? I just want to taste it. Sal, what's the scoop? How you doing? Are you doing okay? Sal is here. Right away again. There's Sal. He's just chilling. Chilling like a villain. Nice. Sweet. I'll probably add a little bit more in a cup. Now, while this is hot, we have to flatten it. So, let me bring out something that I can put on top. Apologies about the noise. Let me put that there. Let me put a little water on top in it. If it's hot, it doesn't burn. I'm going to turn this off. The oven here. This is what we got right now. I'm turning this off. What I'm going to do, I'm going to put a plate on top of here and we're going to flatten it. Playset. We're going to do half of it with chocolate on top. We're going to do the speedy Gonzales style because we don't want to lose the heat on it. Just got to be careful with this. Basically, pour it in there and start flattening that spillage. Messy, messy. Where's your fork? I'm going to flatten this guy out. Even it out as well. It's like construction really. When you're working, there's times when you have to make sure you're ground as a level. A little bit more here. I'm going to get the rest of this. Before I smooth out the whole thing, I'm going to put chocolate. Chocolate chips on half of it and press it in. And the heat of is going to melt the chocolate chips. And I'm leaving it like this greeny because it will stick to it. We can take down this video. Let's say half a cup. Half a cup of chocolate chips. Distributed evenly. You got to wait until cools for you to eat it. I mean, you could eat it when it's warm but cool down is the way to go. But you do want to cut it when it's hot but not this hot. So that's the chocolate chip. This side I'm going to flatten out just using so it's not as greeny. Some people make the halva it's a lot of halva that you eat. It's got more butter. It's softer. I'm making it mine crumbly a little bit. As my partner said, it's like the best short shortbread, shortbread biscuit she's had. Sal took off again. We need to let this cool down a little bit before we can cut it. What I'm going to do, I'm going to clean up my space here a little bit more. I'm going to get rid of the butter because we're done with the butter. There you guys. Both sal and veer down here right now. You want a little bit of liver? I think I've got time to give you guys some liver. Let me do this. Let me have a sip. Salute gang. I'm just going to take a little liver break for the kitty cats. I'm going to bring the liver and just give it to them there. That's their spaceship pooper. He's behind me. We keep their liver in a jar. It's like doggy liver. We break it up for them and give them little pieces. This one is sal. Sal can eat bigger pieces. One more? Yeah? It's twice as much as veer. He's a beast. He's a beast. Okay. Let me give this space a little bit of a wipe gang. It's messy. My workspace is usually cleaner than this. In general. I clean as I go. A clean space workspace is a safe workspace. We need to cut this. Let me show you what it looks like. It's hot in the bottom. So I'm going to cut it and then because I want to cool I want to cool down faster I'm going to put it in the fridge. Right? Usually don't put it in the fridge because it stresses out the fridge. But let's bring out what this should do. Let's do a little bit of a little halve on the ground here. So I'm just going to pick it up. Not crunching. So it might be a little too early to cut but we'll try. I'm going to go straight down the middle. Okay. Let's see. And the chocolate I've never done. Our family usually didn't do chocolate. We did a full view of it. But we have one person that's come to our live streams from Iran and Sanchez and he told us in Iran they do well. So we try chocolate. Yeah, that's chocolate. So you want to cut it at this stage because otherwise it becomes too hard. And you got to go gentle. You don't want it to break apart. If you add more butter it doesn't break break apart as much as this. Right? But I'm reducing the amount of butter. It's really melted. Look at this. It's not the most professional cut but it works. This is a no-no in the kitchen. Professional kitchen. We're not a professional kitchen. So I want to put this in the fridge. Let it cool down faster rather than not. Right? Stepped away for a moment. Are we cooking directly on the glass top? No, no. I put it in here. Put it on this just to you know what do you call it? Form it, I guess. Right? Now we're supposed to let it cool down. Now this is hot but I'm going to put it in the fridge because I want it to cool down sooner rather than not but we still have time. That was our time factor. You know what? Maybe I'll let it cool down a little bit by itself. That way we're not stressing out and what we'll do is in about 10 minutes we'll put it in the fridge. This is I'm going to take a look at what's going on inside here. Let's take a look at what's going on inside here. Yeah, I know, sorry though. That's a P41 violation. That's a P41 violation. Here's our roasted potatoes in carrots. I'm going to keep it in there a little bit longer. We'll put it back in there for a little bit longer. I'm going to clean up my sink as well. Last time I cooked the pork ribs 400. And then I broiled them. So hopefully cooking at 350 will work but I'm just going to clean up the space here a little bit. I'll be with you in about 5 minutes. Salute. I've got a deer going meow meow. Did that thing turn? The round guy. That's a cat pooper. Automatically turns. Is that the one that turned the piggy? That way we don't have to do as much. Kitty cats are playing. Okay, I'm going to put the halva in the fridge. Let it cool down. So it's cooler to the touch, which is good. What is the artwork on the right of the door? This guy? Those guys. Those are buckets. Honey buckets. They're like these kinds of buckets. We use we bought these in honey and when we finished the honey we store flour in them. Flour, sugar, dried goods. Because it seals really nicely. Yeah, I thought I was going to help Lonely Piggy. It's insane. It's a great thing. Wow. If you got a kitty cat, get a kitty cat spaceship. Once they go in there, it's got a sensor. So they do their business. They leave within 5 minutes, 10 minutes or something. The thing goes I think 10 minutes it needs to settle. Turns around. Dumps the stuff in the... It's got a little holder in the bottom and then you clean it once a week maybe or something. I usually don't do that. That's my partner's business. She does the kitty cat poop taking care of because there are more her cats than my cats. She's a very cat lover. Huge cat lover. Gang, I'm going to do a little rest stop break. I'll be in your province tomorrow. Going to Dawson Creek. Nice, nice. It's serious nature there. I've been there many moons ago. Many moons ago. Dev was wondering about that too. But was looking at the other side of the doorway at the piece in the back frame. Oh, this thing. This guy. It's just a little thing we had. It's a what do you call it? One of these guys. I don't know where we got it. What it is. Why we have it. But it belongs in the kitchen. It belongs in the kitchen. Beard, how you doing? Good evening, good evening. Sorry, I missed the cooking. Was watching a microbiology immunology presentation. Nice. That's good. That's good. And we're still going. We're still going. A little break. I'll be right back. Flowers. You guys are planned. So we put that thing at about an hour. 16 minutes left. Oh, you thought it was a banjo. Nice, it does look like a banjo from here. Telling, telling, telling. Sal, what's the scoop? How you doing? Are you going to meow? Are you going to give us your powerful meow? No? It's not in the video. It's crazy cool, crazy cool. Very cool, very cool. Gang, I want to check out on the, I want to check the ribs. The pork ribs. So we're going to bring out the pork ribs. The beef ribs I should be checking too. Because I've never cooked them. I don't want to, can't really over. You could overcook it, I guess. So the pork, the beef ribs have been in there about an hour and a quarter from what I understand. It's awesome, I'm just taking my key out. So from what I understand it should cook for two and a half hours. So it's got another 45 minutes to go. The pork last time I cooked for 45, and it wasn't soft enough. And I put it back in for about 15 and it was cooking at a higher temp. So let's see, let's see. Hmm, I want to check it. I'm an antsy, I want to check it. Oh my god, Sal is a living legend. I want to check it. We've got to bring out the potatoes anyway. Let's check out the potatoes. Let's do a little mix on the potatoes. Oh, I should show you guys. I should show you guys. I could broil this as well to the truth. But I don't want to mess with the beef ribs. That being said we can put this back. So we need a plate. Let's throw this back in. We're going to bring out the pork ribs. I can smell the pork ribs. We got the camera set up here. That's good enough as any. Let's do it. Let's see if it's done. Look at that, did you see that? This needs to cook more though. So does this. No, they still got to go in more. I think, I think we're going to pick up the temperature on this. I'm going to bring out the beef as well. I'm going to take a look at the beef. It's amazing. Let's see what it's like. Almost. Oh, wow, that looks great. Oh, yeah, these are done. Wow, wow, they're done faster than Oh, wow. These are really nicely done. So this looks I can't turn it because the gravy's there. Look amazing. Just to make sure, I'm going to bring out the one that was fatty. Cut it to see what it's like. Because if it is, we're going to have a little bit. Let's check it out. Let's check it out. Extra cook time for liquid added. Extra cook time for liquid added. So let me see if this hot. Let me turn this on. Sorry, Sal. You're going out of picture. Ribs first. So, one of these was the fatty one. Which one was the fatty one? This one was the fatty one. See, take a look. There's a chunk of fat there. So let's bring this here. I should cover the stuff still. I'm going to use the tampon. Dip it in the juice. Let's see what it's like. I think it's going to require salt. That is tender. Nice cut. This doesn't need. That's very good. Let's take a piece of this one as well. Because I want to see what this one is like as well. While we're doing this, I want to make sure this is good. Remember, we put honey and something on this. Very good. Let's make us a plate. Let's make us a plate. Let's make us a plate. Here's the potato that I put on. It gets a little bit of the caramelization or the bottom of the cast-iron pan. So I just took it from here. And at the bottom of it, it gets some of the flavor in there, I guess. Right? So it's nice like that. What are we going to do? We're going to put some roasted potatoes on here. We need to bring up the roasted potatoes. And we need to get some of this gravy out of this and pour it on top of this. Right? So 45 minutes plus 15 minutes per kilogram of meat. Good, good, good. The butcher was saying three hours. I'm like three hours is a long time. Three hours is a long time. Wow. Those nostalgic. My grandmother has those. The which ones? Oh, these plates. Nice. I'm going to kick this up to broil. Because I want the potatoes broiled on top. So I'm going to put a there's six minutes left on here. Six minutes is good. Actually, I'm going to kick it down to let's say a timer. Four minutes. Four minutes on broil for the potatoes. Okay. I had some broccoli here that I was going to cook up as well, but we leave it alone. We got some avocado. Okay, let's put a little avocado beside our plates. We need a little bit of greens. We need a little bit of greens. I do have some salad in the fridge too, but we leave that alone. Now we need a little bit of we got two minutes. And then a little bit of sauce on this. So here let's do this. How are we going to do this? Where's that big spoon? So, we need this. We're going to tilt it. Bring the potatoes over. How's our potatoes doing? Yeah, yeah, yeah. I'm going to take a little bit of actually, we'll put that in our mouth. I'm going to take a little bit more of this guy. This one actually could cook a little bit longer. Very nice, very nice. I'm going to put a dash of salt on these. Just heat it up. This gets smudgy. This becomes smudgy. I smudged it. Hold on, hold on. Let me fix this up, let me fix this up. So, what's the soup? Super yummy. That's our roasted potatoes. Let's put this on the side. Bring this over here because the potatoes are done. So, let's bring these up. Care it or two in there. Salt it. And I'm going to salt it in the pan as well. Because you need your potato to salt it. Nice. And the pork we're going to keep in there for another let's go 20 minutes. So, another 20 minutes for the pork and the rest of the ribs. I'm going on a keto diet soon for my summer t-shirt wearing. Nice, Elder God. I got to lose a little bit of weight too. I got to lose a little bit too. Let me see my chicho. Just wondering if you got a smoker or have cooked with a smoker. No, I haven't. I've been trying other foods. Others food they cooked using those and man. I've heard it's supposed to be amazing. Only with a chicho. Having myself a piece. Having myself a piece indeed. Potatoes. Very good. Very good. He's got real food and I have frozen air fryer. Oh no, frozen food. You don't need frozen food. Frozen food is nasty. Nice. This thing just comes off the bones as well. Easy peasy. Very nice. Those ones could have cooked a little bit more. These ones. So tender. Look at this. Absolutely fantastic. Look at this. Just the bone comes off. Easy peasy. So at 350 hour and 45 minutes done. Done. Sorry vegans. Very tender. Very nice. Mashed potatoes with garlic mushrooms and the sauce on this. So good. Let's put a little bit more. We could put potato starch and make it thicker but liquid is good. Just the smell is amazing. Absolutely fantastic. It tastes like freedom and joy. Indeed. Indeed. Eight bugs. Got fat belly winters over. Time to get nipper. Agreed. I need to do as well. Started going for my long ass walks. So good Cheryl. Don't be down on an air fryer. Tons of good stuff you can make with an air fryer. Yeah. We have an air fryer toaster here. My partners made some stuff with our air fryer. Really good. She actually made a steak with an air fryer. That was really good. Potatoes I wouldn't recommend though. Like fries. We tried it and made them a little dry. She was like damn what a fat jealous. Had some Michelin's pasta. And Oh Henry. That's off to you. Thank you brother. Thank you. Super good. This is the real fatty one. This one could have cooked a little bit more. This guy. What? Could have cooked a little bit more. But because it was sitting with these guys had to take it out. Who could have taken it out cooked it with the other one. Put it back in. Not bad. Not bad. The mashed potatoes are fantastic. So good. The mashed potatoes are so good. Salute gang. I hope you've had some amazing meals. I hope you're cooking for yourself. Cheers. Very nice. Very nice. Vegan is a person who has gotten lost in a world of virtual signaling. Possibly. I think some people are okay with it. Some people need to be vegan. I think. To each their own. Lonely piggy. I started running more intensely again. So CRCMP call is soon to come. Nice. I've been slacking on that front. Kitchen. Sideways. Hearts here. On the steak though. Air fry can't do that. No, it can't do that. What was the walking advice? Elder God walking advice. Speed is more important than the distance for fat burning. Heart beat has to kick up. One of the things I like with the walking is hitting some hills. As the saying goes 90% or 80% of fat burning is done in the kitchen. 80% of fat is what you eat. Not said. This one had a big chunk of fat. See that? Very delicious. It comes off the bone easy peasy. Even these parts are good. The cartridge is it? I'm gonna try to pork after this. I left this on broil. God damn it. Uh oh. I totally forgot who's on broil. Hold on, we gotta move this guy. Uh oh. We gotta move this guy. Uh oh, then we mess it up. Because we got too excited of eating bringing this baby out. It's not messed up. I actually could use a little bit more time. No surprise, we put this thing in there. So let's put it in bake at 400. Boink. Yes you are. In 9 minutes we're gonna put honey mustard. We're gonna make honey mustard sauce. And we're gonna put it on that. And we're gonna broil it. Oh my god. Elfo. Oh my god. The food looks absolutely, uh, bossen. Subchicho. I hope you're doing well. Doing fantastic. As you can tell. What is it? What is it, Viya? So good. The carrots are really good too. Fantastic carrots from CSA. Very nice. So good. Cast one that fish. The meat juice must flow. This is... MC Mike Man, I remember my rigging days in the summer last year. My, uh, griller would come up to me and say, here's some steaks and need you and need you to cook them. Uh, one of the best parts of the job was rigged barbecues. Plus got paid $32 an hour to cook steak laugh out loud. Nice, nice, nice. Salute. I'm going to pour ourselves a drink. We're going to grab some more of the mashed potatoes. Elder God. Really nice. Really nice. Maybe they want some pork indeed. Like this part too, like it's fatty, but well, it's fat, but wine time. This would go amazing with wine as well. But right now I feel like doing the liqueurs. Very good. Let's make some mustard and maple syrup sauce for the pork. Okay, and then we're going to broil it. We have honey and garlic as well that we can use for the other, the ribs. The other ribs, the beef ribs. I could have actually used the... the French one. Dijon mustard. Dijon mustard. I tuned up on the live stream while on a diet. Funny, funny. Bowl of yogurt and melon was my dinner. Yogurt is delicious. Melon is delicious. I'm literally dying and washing this. Delicious, delicious. Let's pour ourselves a little bit more. I'm going to do more grape. Kitty cats are just running around playing. They're having a blast. We'll put a couple of ice cubes in there too. That is French mustard. That's what you call French mustard, Dijon? Yeah. Super delicious. So, French mustard. This is a good meal. Happy Sunday. Very nice, very nice. Let's put the glaze on the pork. First used in 1336 for the table of King Philip the sixth. Really? Cool. Okay, let's bring this baby out. Two minutes left. That's good enough. I'm going to bring him out and glaze him. Put him on a glaze of glory. One of them I'm going to put honey and garlic. Lots of garlic on top. And the mustard and maple syrup we put on this one. And we're going to put it back in and broil it. We're going to put it on the meat as well. On the beef as well. Broil. Stop. Broil. Kick it up. Broil and we're going to put a timer of five minutes. Timer. Four minutes. Nice. My ancestors were in France at that time. Just on Swiss border. I lost. What did you lose, Elf? You can do it. Keep to it. Yeah, yeah, keep to your diet. No, no, no. Don't lose your diet then. Keep to your diet. Bring some mashed potatoes and mushrooms and garlic. Put it on my plate. This is what I'm going to do. I'm going to put it on my plate. I'm going to bring over some sauce and I'm going to put some sauce on top of this because it needs to be done because ribs is going. I'm going to put this over here. I'm going to bring this back. I'm going to tilt this baby. Where's mine? The sauce on our mashed potatoes. Yeah, that's what we're talking about. Then we can put this guy back there. Words of motivation from Elder God. Where people try and fail, we succeed and thrive. I'm very yummy. I'm very yummy. Salute gang. Do not forget. Do not forget. Free Assange, Free Assange, Free Assange. Julian Assange, publisher and journalist that has been crucified for tragic big transparency and accountability to you, man, to me and you. Something that we desperately need in our societies. For more information, see WickedList.org Defend.WickedList.org or Julian Assange on WickedList Playlist on Sasser2. Peace gang. Top Number 10 Gigachat Motivation Lies. No, not lamb. We're cooking beef ribs, beef short ribs and pork back ribs. Microtwist. 17 Weeks Silver. Okay, let's turn this off. Let's take a look at our glazing going on. Yeah. That looks good. Nice. Nice. That looks good. We're going to let it go for a couple more minutes. That looks good. Looking forward to tasting that. Yeah, super good. We did well. We did well. The ribs we cooked already. Here, let me bring it over and show it to you. Mashed potatoes with mushrooms and garlic mixed together with gravy from the ribs. Here's one batch we made. Okay. Baby ribs. Baby beef ribs. And just straight up ribs with the thingamajig, the big bones. I don't know what you call them. The gravy is here. The bottom. Pork and more beef ribs. Cheryl, this almost needs a little berry white narrative. Nice. By the way, Cheryl and gang. We have a piano man living downstairs right now. So it's like lounge music. Lounge piano is very good. He's a professional piano player. So I don't know if you can hear the piano right now. You won't be able to hear it most likely because of the fan. There's piano music playing constantly here. So that's one reason I got back into drinking liquors and stuff because you feel like sipping on whiskey or a cognac and smoking a cigar. It's very good. Very good music. Very good music. I think he's also playing. I gotta ask him. A cowboy beep-op. One of the tunes from cowboy beep-op. There's our two minutes. Cheryl, oh wow. I thought I heard something a bit so different than the mandolin jam. Oh my god. I'm not going to flip it because last time I flipped them and seared the broil the bottom as well. But this time we won't because I don't want to dry them out. So let's bring out a new foil. Take a look. This is the beef. We need more space. Let's move this. I'm going to take these off the plate. Okay, that hopefully stays. That stays nice. Put this in this. Because I got to cut a little bit and put it in my plate so we can munch munch. And we can turn this off. Let's see what this is like. This is going to be a little bit tougher. The other one was better. Cook longer. Smells amazing bro. So the beef needs more. More time. Let's see what it's like. We'll put this guy in our plate. This is put this guy in our plate as well. So this is the beef. Glazed with mustard and maple syrup. This is pork. Glazed with mustard and maple syrup. This is the honey garlic. Show it to you. Honey garlic. Let's put this guy in our plate. Nice. We're going to move these guys. We're going to bring our plate back. We're going to do a little munching. Don't flip. Don't flip. That means juice needs to harden. Beef frozen and beef frozen and added to auction gift. Awesome. Awesome. It's pretty tender. Look at this. That's pretty good. That was maple syrup and mustard. Very good. Very good. Something else with glaze. This one is maple syrup and mustard too. Very nice. Very nice. Super tender. Super delicious. Very good. Amazing. So good. Let's try the garlic and honey. Garlic and honey. Let's check it out. Very nice. Indeed. Very good. Very good. This is basically four different flavors of ribs that we just had. Seared. Actually five of them. Seared. The other one was just cooked. It wasn't seared. But it had the garlic and wine. We had maple syrup and mustard and garlic and honey. Super good. Put on for us. I'm slightly drunk at my local gas station with a friend. Greetings. Greetings. What are you doing drunk at the gas station? What are you doing drunk at the gas station? Salute. Alcohol. Holy. I can feel the niminess from here. Nominous. What do they call Food Wars Unami? Unami? I can feel the Unami. It's called Gudum Unami. The beef is super good. Really. Very yummy. Let's add a little salt and see. Cheryl, I wonder if the maple mustard would be a good glaze for Ham Loaf or even Meat Loaf for that matter. Maybe. It gives it a nice sweet taste to it. I don't know. Meat Loaf Sweet? I don't know. Meat Loaf Sweet would that be good? Just as a glaze though. It might work well. Very good though. Super delicious. Unami. Food Wars Rocks. We finished the whole series. I don't know if they're coming out with more but I think they're done. Food Wars is so good. I want to try some of the recipes of Food Wars. Mmm. Last time I cooked it, I cooked it a little bit longer and the meat was just rolling off the bones for the pork. This one is not rolling off yet so it could have cooked well it is I guess. It could have cooked a little bit more but that was good. Very delicious. I do anything to meat but I won't do that. Won't do Meat Loaf? Is that what you're saying, Elder God? Mmm, I mean, Afo here in Brazil, pork is very famous. In what we call the Puru Ruka style. When the fat becomes crunchy and then eaten with a bit of lime juice squeezed on top. Oh, it's like pork chips. They do that in Cuba. Is that what you mean, Afo? I've had those in Cuba. They deep fry the pork fat and it's like pork fat chips. It's amazing. Wow, what a bomb. Very nice. Meatloaf will definitely clash with the syrup. Yeah, I can't see meatloaf and I don't know like sweet meatloaf. I wouldn't do it. Maybe actually no, some meatloaf has cranberries in it. So I don't know. Delicious. Ham would go good. I think ham would go good. Yeah. It's a killer combo. What made most of the time with the belly panquita cut. Cranberries more sour. Yeah, yeah. I guess it has a sour taste to it. Cranberry meatloaf is really nice. It is. I haven't made, but I've had. So, kitty cats ran around. Now they're all passed out again. Cuddled up. We're here after we finish this. This is good Sunday food. Fantastic Sunday food. J-PAL. 3.5 hours late. What are we eating? We're eating ribs? I'll show you. This is what we ended up eating today. Very good. Very yummy. Super delicious. We had some pork back ribs with honey and garlic. Glazed with honey and garlic. Pork back ribs with maple syrup and mustard. Beef ribs with maple syrup and mustard. Oven roasted potatoes and carrots. Mashed potatoes with a little bit of butter. Mushrooms sauteed with butter and garlic mixed together. Okay. On top of this went the gravy baby back ribs and straight up beef ribs that we cooked up with... we seared these, the baby back ribs. These ribs we didn't sear. Seared them with butter and garlic and then put a layer of wine with bay leaves mint and what do you call it? Rosemary in the wine, okay took the glaze of the pan, pan fried and pan seared in a cast iron pan with wine poured it on top and then covered them up and cooked the ribs in the oven. These guys cooked for about 45 minutes, 2 hours and the other ribs that I showed you cooked for about same month an hour hour and a half to an hour or 45 minutes super delicious super delicious I eat meat like it's on it's an Olympic sport I can consume meat like a human mover hilarious I only got 30 minutes from Monday morning, 30 minutes from Monday morning is it? No Oh yeah, that's right good evening for all of you in the UK late evening about to become early morning and those of you in line Europe, cheers helpful such exquisite taste in food if there's a heaven it must be sketching, I don't know sometimes what I cooked doesn't work out this experiment to a certain degree like I've never cooked baby back ribs before the way we just did fantastic we'll do it again Jay Pao, yum I made beef short ribs similar nice, super good I've never done it this way before I eat the pork with some bay leaves and a nice wine nice yeah, bay leaves is amazing really gives an amazing aroma good for the palates really let me take these guys down nice this is by the way our first cooking live stream with this new computer that we got a few months ago and I realized as soon as I set it up I realized the internal camera for this computer is not very good it was all grainy I was like I tried to fix it last night I couldn't do it so I got three different cameras going this is a ghetto camera a camera that I had from years ago thank god I didn't throw it away so one camera here and the same camera sitting on top of the computer so I'm using an external camera even for this you're supposed to do a chicho lecture now look at that you're supposed to do a chicho lector what's a lector lector? what's a lector? alpha, Easter is coming up next week here in Brazil definitely noting some those sweet savory combos to try nice maple syrup and mustard Dijon mustard, French mustard so good as a glaze so good goes amazing with the pork and amazing with the beef fantastic oh silence on the last oh dude edible lector chicho lector, no no no you're supposed to do a chicho lector how's it go? I can't do it I'm laughing too much but we eat pork and beef and lamb salut salut and that was a nice look here drinking as well went fantastic with the food amazing amazing gang let's call it a stream okay the odds are no stream next week next weekend Easter, we take a break he needs five hours she hasn't eaten for no liquor doesn't work alpha chicho lector isn't real and cannot hurt you chicho lector oh my god sorry I'd like to be let people find their way to my ideas fun gang so we'll give me time to upload some other stuff so we'll skip doing live streams next week and this is the only stream we can do today it takes a whole day to do these cooking streams like I've been up since like five o'clock five thirty in the morning in the kitchen sorting things I'm cleaning it up messing around with the camera and stuff got a little bit of cleaning to do with it well worth it well worth it yep gotta get into spring mode summer mode so fantastic Easter madness next week Easter madness next weekend so gang happy Easter as my quick outro if you want to follow this work I'm a patreon on substack I'm a subscribe star you can follow the work there for those of you who are supporting this work on patreon on twitch where we're doing the live streams and on a sensor tube handful of you guys supporting the work on sensor tube gang thank you very much for the direct support for those of you that are supporting this work through other means sharing liking and other means as well whatever they might be cryptos whatever there are anything like finding our gilded server just sending out love gang thank you very much for the support I hope you're enjoying these live streams mods mods mods thank you for being here oh my god Cheryl you guys through through storms and tornadoes through whatever time it is thank you very much I know life calls so I appreciate you guys being here it's a lot of love so I can definitely feel it so thank you we do announce these live streams half an hour 45 minutes an hour before we go live on twitter, mines, vkgap further getter and what not you can follow the work there I'll full thanks for the live live chichou hope you're having a good weekend and Easter as well indeed you guys as well and happy Easter gang hope you guys have some amazing times with the family and friends and lovers and partners and maybe even solo if you so wish and we do upload audio of these live streams to soundcloud.com for slash chichou as a podcast and those podcasts should be available on your favorite podcasting platform Cheryl happy Easter happy Passover and we'll be back before aid yeah we'll be back before aid raid raid raid where are we gonna raid it street man is raiding with a party of 50 we do our outro we get raided I guess I'm pouring a drink what's up Terminator Salute Salute Salute Salute Slim World she looking good thank you you guys as well thank you for the let's go alliance dance we get ready I guess I'm pouring myself a drink let's pour ourselves a drink and extend the stream for I don't know few minutes Salute Salute thank you for the follows for those of you jumping on board we just finished here I'll give you guys a lowdown of what we did we cooked pork ribs ribs glazed with honey and garlic pork ribs honey and garlic ribs glazed with maple syrup and mustard ribs beef ribs glazed with maple syrup and mustard okay oven roasted potatoes and carrots with mint and rosemary yeah super delicious I just spent here here's the remains of what I ate in regards to in regards to where is my videos in regard to put on my glasses this is the remains of the ribs that I ate and a lot of mashed potatoes I'll show you the mashed potatoes and stuff too we had we had here's the rest of the ribs we had baby back ribs two that you see here munched on one with seared in garlic and butter the other ones ribs and then put a layer of wine in the bottom for gravy okay so super delicious super delicious the beef was cooked for I say two hours hour 45 minutes you're making me hungry I'm awful and we made some mashed potatoes mixed with mushrooms that are that were cooked in butter and garlic and on the mashed potatoes we took the gravy from the beef ribs and poured them on top so super fantastic super fantastic to wash it all down with we started off with homemade plum liqueur that we made last year like let's say it would have been fall of last year vodka liqueur homemade there's videos out there with it we had a couple of drinks of grape liqueur that we made at the same time as the plum liqueur and these are grapes and the plums I picked myself from a park and the grapes we harvested from our patio from our patio garden and again this is with vodka and sugar so super delicious good way to spend a Sunday afternoon jingle bells chicho sorry I missed a lot of chat gang I was like holy grandpa used to make a bunch of different liqueurs yeah yeah yeah make your own liqueur if I recommend anything make your own liqueurs it's a game changer it's a game changer mustegi bro you making me hungry and thirsty for that beverage nice jingle bells chicho hope all as well always remembering that it is it's just a ride bill hicks would say right they can try to make us forget but we know that's all it is we enjoy it indeed indeed gang do you like kicking this oh yeah halva we forgot the halva what the we also made how could we forget this what okay I gotta make some room here hold on a second gang hold on a second we forgot the halva thank you for the raid otherwise we would have left without trying to halva damn okay I'm gonna move this guy this is Persian Armenian Halva that we also made which is which is which is it's flour heated up right and then we added butter and maple syrup and half of it I covered with chocolate and this is funeral food funeral halva I've gone to known about five people that have died last year and on the last funeral that I went I decided to make this funeral food because it was my uncle so I want to contribute to the funeral and this is like my sixth or seventh time making this so I figured it was time to learn how to make this sunflower sunflower seeds yeah this isn't sunflower seed one this is funeral halva it's not the halva that you eat here I'll show you I'll show you let me turn this on so you see this because we're gonna is that the one that's the one right so check this out it's not this this is the sweet halva this is sweet as well this is sort of dessert halva that you can buy in stores and stuff then you can make it home so this stuff right and this is super good delicious this is different this stuff is like shortbread to a certain degree some my partner said shortbread what she said is the most delicious shortbread she's ever had I'm gonna put all my glasses sorry about the chat if I'm not catching again there's a lot of chat going across let me take these guys down alright my stomach is craving for some food right now nice we need those pop-up menu screens we do we do so this stuff we cut it before it cools down I put it in the fridge just to cool it down faster so take a look it's crumbly see this it's crumbly it's sweet super delicious bon appetit thank you very much really good halva again thank you very much for the follows I hope it's not torture so when you cut it it hardens up and you can take it out like this I'm gonna have some of the chocolate one as well if I can hit the center part look at this falling apart on me super good wow very delicious I'm gonna pour myself some fresh tea because with halva you need copier tea approved by itself need some tea you gotta finish a meal with tea so good how long it take Cassian it took it doesn't take long it takes about half an hour 40 minutes heat up the flour keep on mixing it keep on mixing it add the butter mix it all in there you have to be constantly mixing it mix it all in there and then add the sweetener whatever your sweetener is you can use molasses as well a lot of people cook it with molasses or just sugar water I've never used sugar water I'm not gonna use sugar water when I can use honey or maple syrup or molasses so that's all and the tea you need the tea wash it all down with it's amazing gang we're up to the 4 hour stream good cooking stream good cooking stream gang thank you very much raider from streetman.tv thank you very much for raiding streetman I appreciate it salut to the raiders welcome to our live stream sorry you made it at the end but I gave you a lowdown of what we ended up making must agree man I wish you were my dad who can make all the good food it takes time it took me a long time to learn this I apprentice under my mom and I love food it's meditation really gang if you haven't got into cooking get into cooking it's meditation Casey I'm good to see you and thanks for the tips my pleasure salut salut salut lots of love gang again gang I hope you guys have a fantastic Sunday and I hope you have a fantastic Easter holiday next week and we'll do a live stream in 2 weeks latest 2 weekends what is the best recipe you can recommend us to try it depends what you want like what are you into we have a few cooking videos out there that we make the most one of the things that I make a lot of is cuckoo is taking greens and stuff chopping them up adding egg and flour and salt little bit of baking soda mixing it in there and then cooking them as if they were like quiche style we have at least 2 or 3 videos online of how to make cuckoo and it's Persian cuckoo but it's a Persian dish really so we make cuckoo and I make it Persian style as well as Armenian style so cuckoo is one of the dishes I make a lot of and you get all your greens and you get protein with it as well so it's fantastic aside from that gang salut peace everyone