 we're live. Today is August 14th 2019 and we're doing another live stream and this is the third food-related stream that we're doing this week. We made some more liquor a few days ago. What did we make? We made pineapple and blackberry liquor. A couple of days ago, three days ago, we made that. A couple of days ago, we made blackberry jam that we picked. Today we're making applesauce that apples that we picked or that I picked. We're coming from blackberry picking in the soft field with like three, four different apple trees and each apple tree was different. I parked the car. We knew the apple trees were there. Some years we make it when it's ripe. Some years we don't make it when it's already down or we're turning and stuff like this. This year was perfect when we got there. All four apple trees, the apples were ripening on them. So I ended up picking some apples. I posted the pics on Discord and whatnot. And how are you doing? Welcome to the live stream. And what we're doing is making crab apples. Not crab apples. Applesauce today. I haven't gone crab apple picking. Maybe this weekend. If we hit it right, we'll get some crab apples. Fantastic crab apples. I'm gonna playlist of how to make crab applesauce or crab apple jam. So this weekend we might go crab apple picking. Hopefully we hit it at the right time and we can harvest some. If we do, we're gonna make some crab apple butter as well. Aside from that, let me show you the apples here. Actually maybe we'll show you the apples in a few minutes when people start rolling in. Twitching Jason, how are you doing? Morning, morning. Hope all is well. Doing well man. I've been sampling her. Here, let me show you guys the blackberry jam. I mentioned Casey, how are you doing? How are you doing? Good afternoon, G. Show. Good afternoon to you. Good evening to Casey. And good morning to those of us in the West Coast. Oh man, how are you doing? I don't know if I've ever had good applesauce. Really, I've made some kick-ass applesauce. Really, I've made some fantastic applesauce. You can make it sweet. Applesauce goes so many different ways. You can make it super sweet. You can make it super tart tangy. Like we have applesauce with meat dishes. Just on the side of dishes or I mix it in with yogurt. It's just, it's a pretty good staple to have. Like let me show you here. Hey G. Show, just popping in to say hi. Spotted to you. How are you doing? I'm on my way to the cinema to see Quentin Tarantino's new films out today. Wow. Or must have been out a week or so ago or a couple of weeks ago. Maybe I heard some stuff about it. Hope you have a good stream. Hope you have a fantastic, fantastic movie outing. I hope it's a good show. I think I heard a couple things. Some people didn't like it. Some people liked it. Some people said it was so slow. I don't mind slow, obviously. Calm it down, chill it down. I gotta put on my glasses. I got a brand new Thor. How are you doing? Sam Sticks. Welcome, welcome. Saw it a few nights ago. Love Tarantino. Awesome, awesome. I like Tarantino. I like, I like most of the stuff that he's put out. I've never had homemade so maybe that's why the corporate stuff, yeah the corporate stuff is just the ones you buy in jars or that I never buy can. I try never buy cans but jars is, it's like baby food but gross. Yeah, I don't buy applesauce ever, ever. Awesome. It's come out today in the UK. I'm really excited. Nice, nice. Night night. How are you doing? How's it going brother? Doing well, doing well. Slow is fine. Yeah, slow is long movies that take time, especially movies where they do, they don't cut the camera spans. One of the greatest ones is Alcoire in the Western Front, Kubrick. I think it's called Alcoire in the Western Front. It's not the movie. The one where Kirk Douglas I think is walking in the trenches. Wow, wow, wow, wow, wow, what a scene, what a scene. Right? I won't speak on the movie directly but Tarantino is a master. I think both he and Christopher Nolan are cinematic geniuses. Cool. Applesauce and yogurt. Damn good, damn good, damn good. And here, let me show you that. One of the applesauces I have. This is from 2015. I haven't cracked this one open. It's still sealed, right? So still sealed. Apple pear and sugar from August 2015, like four years ago, right? Pick some local pears and local apples and make some applesauce. This one I haven't touched. I have a few jars of that. May consume that, may not. I don't know. I'll have to crack it open again. I haven't eaten it for a while so I forget what the flavor was like. But it was delicious, right? It was, that one was tart so we ate it with lambs and chickens and stuff. It's really good. This one is going to be semi-tart as well. I'm not going to add too much sugar. Let me show you the Blackberry Jam that we made two days ago. And I mentioned towards the end that I thought it was too sweet. I changed my mind. Maybe not too sweet. That's super good. Here, this is how much I've gone through in two days, right? This is a 500 ml jar. So I've gone through this much of it, plus a couple of bowls, little bowls we had, right? So I've been munching on this. And that's usually what happens when I make jammed sauces and stuff like this and liqueurs. I go ballistic for a bit and then I calm down, right? I had my fill. Cristobal Nuno is probably my favorite director. Tarantino is probably second though. Wow. Check it look at this. Now the jam we made in the bowls, it was harder than this. So it didn't come out as viscous as I had hoped. The sweetness is fine. I like the sweetness. But take a look at this. It's like in between a jam and a sauce, but I'm treating it as a jam. So it's pretty nice. It's pretty nice. Very delicious. With feta cheese, the picks I posted, amazing. Like something salty and with a feta cheese texture. So good. So good. Are you vegan or vegetarian? Neither. I'm neither. I've reduced my meat consumption to when I was youth. Younger by a lot, right? By a lot. There's days and sometimes, yeah, multiple days, even over a week where I go without eating meat and stuff. But I'm not a vegetarian. One is my favorite movie is No Country For All, man. Yeah, that was a good movie, man. I love how it takes this time and the fact that there's no soundtrack is amazing. Oh, there was no soundtrack. That was that. Was that the border guard one? Chichu was proper. I need more, I believe. Yeah, I eat everything. Almost everything. Anyway, I'll stop talking about movies. Never seen it. I think it's on Netflix. Enjoy the movie. What's up, Chichu? Double Elvis. How are you doing? And let me show you what I did with the pulp of what we milled. Did you look at this? So I took the pulp, put it in this big jar. This is a two liter jar. Added water. And the pulp is up to here. And I just refilled it so it's not clear. Because I gave it a, you give it a spin. Here's, there was water in it from yesterday that it was sitting in the cooler. So it's like a it's like a compote or an Armenian called a sherbet. It's it's like basically jam mixed in with water. And you just drink it for summer is amazing. So it's like blackberry juice, but homemade juice. Really good. I'm just going to put this in the fridge. For that, you pour the water, you give it a mix, and it just becomes juice. It's really nice. Really nice. Should we go through? Let me show you guys what we got, what I got prepped. I got up this morning doing some prep time, right? My favorite movie I've seen is the last several years is Annihilation. I don't think I've seen Annihilation. I don't even know what it's about. So I got up early this morning. Frosty Goblin. Hey, Chichu. First time I ever caught the stream. Love the videos. Awesome. Welcome to your first Chichu stream, Twitch stream. The cooking streams I love doing, man. Really. So I hope you enjoy. I hope you enjoy. This is the third food related stream that we're doing this week, because when harvesting and had to make liqueur, well, if the harvest with blackberries, you got to make liqueur right away and make your jam and stuff like this. Apples I could have sat on, but I like doing batch jobs, right? As I mentioned before, I love batch jobs. Where you set stuff up, you go either do a whole bunch of math together, a whole bunch of comic books together, a whole bunch of food related videos together. It's efficient. It gets me in a sort of a meditative state where I'm just thinking about food or math or whatever it is. Let me show you what I did. We got three. When we went blackberry picking, there's a field, open field where there's four apple trees that are there that you can access. Anybody can access, right? So I've picked apples from there before. Some years we make it. When the apples arrive, some years we don't. This year, the timing was perfect. Blackberry first batch was coming in. We picked blackberries and on the way to pick blackberries, we saw the apples were like, oh yeah, we're stopping here on the way up. We stopped, picked apples. Okay. Annihilation is really hard to describe, but it's a sci-fi movie with Nile deportment. It's very surreal and somewhat horrific, but it really makes you think, oh really? That's cool. I like Nile deportment. And sci-fi, dystopian, sounds dystopian. I'll track it down on mech. If you remember posted on Discord, so I don't forget. This, what you see here is the cores of the apples. I just saved them just because I picked a fair bit of apples. I don't have to cook the cores as well and mill it. So we're not going to mill the apples today. Okay. So our applesauce is going to have the skin in it as well. I know that's not the pure definition of applesauce, but it is to me that skin has a lot of nutrients that's good for you and why not, right? So here's the pits. And these apples here are these guys. So I picked a whole bunch of these. I put the picks up. I love the bear annihilation and the mirrored bit at the end. Oh, I gotta check that out. So these are the apples on this one. Okay. So I cut up a whole bunch of these. Now we have that much left, right? And this is a full part. Okay. I gotta turn on the video. Hold on. Let me do that again. I gotta show it to you. The magic trick didn't work. I need the second hands to bring the videos in. So let me bring the video on. Ready? Ready? Here's the pits and then, right? So check this out. And what I did to make sure that, because I cut them up this morning, I was going to do it last night, but I knew I was going to, I woke up early just to make sure I was going to have enough time to do this, right? So what I've done, I poured water and a little bit of basically one lemon juice. I split between three pots or two and a half pots, two pots this size and one pot out. So check this out. I filled it up with water and lemon. So the apples wouldn't go black, right? So what I want to do right now is drain this and kick up the heat for this one. Get this one going and then I'll show you guys the other two. Might as well get everything cooking right away. By the way, she shows, speaking of reminders on Discord, are you planning on making that animated? Oh, odd mic. In the last couple of streams, I mentioned something. I posted something on my Discord and stuff. I lost, I had a system crash. I lost my main editing hard drive. Okay. So unfortunately, I had, I had, I had laid it out the movies and stuff, the scenes, some of them, some of them I still have to research, but I had put most of it together. I could put it together in a day. We could do it, but I'm not going to be shooting any more editing videos right now because I had a system crash. My hard drive went kaput. So I have to do an upgrade. Oh, well, it's the nature of the beast, right? I can't. So here's the apples and we're going to kick it up, right? And what I'm going to do is I'm going to put this on eight. Okay, it should have enough water. I just drained it. So everything's nice and moist and little bit extra is going to go down. I might add a little bit of water later on, but maybe not. I'm going to add the sugar right now. As far as the hard drive goes, you know, that, that, that baby, that hard drive has, I grabbed that computer, I custom built it, right? Or I had a friend that knew about computers and I asked, you know, told him what I wanted to do. And I wanted more and he said, no, no, no, no, I should have got more what I wanted because he really didn't have a vision of what I really wanted to do. I should have got way more internal hard drives in there. Two, two terabyte hard drives and one, I already burnt through one SD hard drive, the main with the programs on there. So within two years, I burned through the main two, two years, two, two years, I burned through the main SD hard drives. I had to really reload that. And these two hard drives, two terabytes each, the main one, one of those backup of the transferring stuff, and I'm not going to touch it because it's full and I gotta back things up more, right? But the main hard drive to Tara has been going hard since 2011 or so, right? So it did its job. I can't ask more than that from the guy, right? Or from the girl. I'm going to add two cups of sugar to this. You know what? I'm going to add three cups of sugar to this. Three cups. I'm going to add three cups to this. Hold on. Let's do this. Let's taste it. This apple over here is tartar than this. Let's have two cups to this for now. I can always increase the sugar later, right? At least it died. At least it died a hero. It died a hero. Really. Respect to the hard drive. How many videos? At least for the last seven years. 300 videos? Actually more, because some of the stuff like process or reprocess and stuff like this. So that's serious respect. Serious respect. So these are going to be tart on the tart side. Frosty Gaba. I like cooking when I have the time, but baking or anything dessert like frightened people. Baking is more chemistry science. I love baking. I haven't done any baking with you guys yet. We will. We will. I just wing whatever I do. So when I need the actual measurements, I shy away from it. Yeah, baking you need to be exact with the cooking is different. Except a few times I pickle red onions or cucumbers. Yeah. Pour out a little applesauce for the fall. Yeah, for sure. It's a little liqueur. Blackberry liqueur or something, right? The blackberry liqueur. It processed the blackberry liqueur original blackberry liqueur video and original 10 by 10 puzzle. And yeah, even the original comic videos, it processed. Beedies. How are you doing? I hope everything is well. Love your streams. Thank you, brother. Love doing them. Love sharing them. Bake some nozzles. I will. At some point, we will. And we might make them special nozzles. We'll see. We'll see what the regulations go from there. So we got this going. Nice. That's what we want. I might pour a little bit of water. I don't want the bottom of this. I'm just gonna hand pour this. Nice. As long as you can hear the sound go down when the water hits it, right? The sound. Let me show you this one. Here's the pits. So check this out. These two pots are the same size, right? So let me turn on this guy too. This pot and this pot are the same size. This is how much cores I got at this one. And this is how much cores I got at this one, right? This one, the red ones, didn't have, because this is just apples in a field, right? Didn't have that many worms or apples that had dents in them and stuff like this. So the red ones were cleaner. So all I had to do was peel this net, right? Or cut up this net. Now I'm not going to keep these cores. I just want to, I saved them to show you this, right? These ones are these guys, right? So that's these guys. These guys. So here's the difference, right? This is what we're cooking here. This is what we're cooking on this one. These ones are a little bit on the tartar side. Spire beans, how are you? How's life? Check out this one. This is the, I filled this up a lot, right? Tartar in this. Do we have two sugars to this? I think we have two sugars to this. Again, this has got sitting in water, right? Water and a little bit of lemon juice. And I'm going to throw cinnamon sticks in these too, okay? So I got to drain the water. I'm so, so terrible at baking. I love cooking, cooking though, yeah. Baking, I love baking. So meditative. You can't be interrupted during baking when you're making pastries. Cooking, you can socialize and stuff like this and whatnot. Baking, you've got to be very focused with baking. It's pretty cool. Cool state of mind to be in. That's what we got. Basically, full up, right? Now, before I add stuff here, I want to get this guy cooking. There's one more pot I have here, okay? Bag of overripe apples. Do you know if they'll be any good for something like apples? I don't know, ripe apples, overripe apples. You can make, you can format them, I guess, but I don't know if it'll be good for applesauce. You need applesauce to be a little tart, tangy, I think. And formanted apples go bad moldy fast. I will usually use them for pancakes, pancakes or something would be amazing, but keeping long term, you can make alcohol out of them, but I don't know the process of that, right? I recommend people just learn to bake a simple white banana loaf, yeah, banana loaf, and get really good at it. It's a great path to expand from. All you need to buy is strong bread flour and dry yeast. H-E-Ch-O-H-A. Nicholas, how's it going? Apologies, I'm late. We're doing good, brother. We just started. Here's the first batch we're cooking. We're going to reduce this. So let me show you this one. This is the pits I got off the third batch, so it wasn't that bad. And this one I'm going to show you is these apples here. They're green, super green, right? And these are like, this has got water in the tubes. Here, I'm going to move this guy. I'm going to put this guy here. Let's do a little adjustment. Show you guys the pits so we don't need these guys. Here's these guys, right? And these guys, they're harder and they're tart, okay? And this is about half the size, 60% of the size of the bigger pots. So I'm going to drain the water off first, right? Let's add the sugar in this one first and open. I can move it to the element over here. My issue is that while I'm bad at baking, my boyfriend is rather excellent, so I make him be a nice. Let's add two. I'm going to kick the heat up on the element first. Get it warmed up. Let's just add two cups to this one, because it is half the size, so it's going to be a little bit sweeter to our bowl doors. Thank you for the bits, brother. Thank you for the bits. Or, of course, sister. Thank you for the bits and the supports. Okay, so we've got our sugar in this. I'm just going to do this to it a little bit. And this is very much along the same lines as making the apple sauce that we did, or crab apple sauce, the whole playlist that we have out there. Let's close this up. I'm kicking this to about seven and a half. I need to give this guy, and apples just break down, right, when they're cooking. I thought about cutting, cutting up the water. And because when you cook it, it's going to settle, right? When it would settle, I was going to add more cut up apples, but three pots is plenty. Bring out this guy. We added three cups to this. We're going to add three cups to this as well. And once this kicks down a little bit, I'm going to add the cinnamon sticks to them. Lucidity makes me very happy. Nice. Me too. Me too, guys. So here's one. Here's two. And this has got two different types of sugars in there. Take a look. They're both cane sugar. One is like we've got those fair trade. And the other one is just cane sugar, hydrated cane sugar. They're organic cane sugars, right? I don't think I'm going to add any more, but we'll taste it and see where it goes. And the rest of this is just basically waiting for the process to cook up. I'm going to add a little bit of water to both of these, just so we get the steam going. It doesn't stick in the bottom. What I'm also going to do is I got tea going here. So I'm going to make or double pot the lids of this, right? Do the whole double pot thing. I'll show you guys once we start doing it. So we sterilize the lids. And what I've also done is got our jars in the oven. Most of the jars are going to be one liter jars. I got like eight, 500 mil jars that we're also going to use. Apple cider with the four minted apples, yeah? Nicholas, how do you do that? How do you make apple cider? You need a percolator, right? You need to put them in a jar. The apples that are overripen and you need to air, what do you call it, gas it out, don't you? Dante, how are you doing? What's going on? He's making pear sauce the same as apple. I'm assuming it should be. I've never made pear sauce. Actually, I made, let me rephrase, I made apple with pear sauce and it was the same. I cut them up like this and I cooked it down and put them in. The pear took a little bit longer to break down if I remember correctly. It really did, Dante says. And the smell of apple sauce cooking is, or apple's cooking is amazing, right? Oh, I haven't even turned on this one. Look at this, look at this. Six. This one we just turned off, okay? This guy was curled on the way. That's good. And we're getting into the splatter phase, so I'm going to throw on my baby, my apron. Gijo. Megan, cupcake. How are you doing? I'm getting better at catching your streams. Nice, nice. You should 100% make an apple pie. You know what, I should, but I've never made a pie. I've never, I've made, there's a pastry, Armenian pastry and they call nuzuk. And with the dough of the nuzuk, and it's fantastic, I've put apples with cinnamon and stuff. I made apple, I guess it would be an apple strudel, but I've never made an apple pie. Apple pie would be like, one day, you know what, I'm okay with trying. It's the dough part. I don't want to buy, I want to come up with my own dough, right? The inside of the apple sauce is straight forward. It's the dough part that is the kicker, right, with the covering. I've done it with the nuzuk dough and it is fantastic. I love apple strudels, apple cinnamon strudels, so good. Look at this. It's already breaking down, I am. Very nice. I'm kicking this guy down. We're putting it down to a four, four out of 10. It is crispy. I've never had a strudel before, and not one. Nice. Strudels. I love strudels. I love strudels. I'm going to put the lid like this so I don't splatter the computer accidentally. I might consolidate these two pots. The one that's further away from you guys in this one, or with this one. Just because I'm down to one and a half computers, one computer that I can create content on, the other computer is just background work now. I don't want to accidentally destroy this computer. I've gotten close a couple of times. I was like, oh my god, so dangerous. This one's going out in two. Check this out. Like breaking down so fast. Now I'm going to have to cook this a little bit longer than if it wasn't, if it didn't have the skins on it. Because I'm going to keep the skin with the sauce. I know that's like supposed to be sacrilege, but it's our apple sauce, right? We're going to have the skin in there too. And apples are amazing for compote. Now there's no very little danger of apple sauce curdling over. It really, it hasn't happened to me yet, right? I don't think it's as likely as making the plum sauce or plum jam or other types of gems. This is perfect though. The rain is tapping on my window and I have you cooking perfect. Awesome. And I'm glad you made it or timed it correctly, right? Yeah, choose fresh apples, cut them in chunks with the skin on. Yeah, blend into a puree and make as many batches as you see fit. Please cheesecloth over a large bowl and pour the puree over it. Sear all the juice in airtight container. Stick in the freezer for two months or more if you can wait. And then thaw the juice out. It's a very simple way to make it and it tastes fantastic on a one day. What is this madness, Nicholas? I'm going to read that again. Nicholas, post this thing on Discord under the fruit stuff so we know how to do this. So choose fresh apples, cut them in chunks with the skins on, blend into a puree and make as many batches as you see fit. Sear all the juice, place cheesecloth all the way, put it on Discord brother. That sounds fantastic. Oh, good. I'm getting hungry. When we get nice caldons or stuff, fighting it and put on your glasses. Oh, I know, that's true. And the kicker has, when I do this, I can read that well. Thank you for this chubidor. Okay. This is so much easier. But then when I start doing this, I get a little dizzy. So I gotta manage this thing. Lions, hey chucho, hey guys, how are you doing lions? Welcome to the live stream. Send your fan. Hey chucho, I made the strawberry liqueur. You showed it. One of your radios. It was good success. And now consider do other fit flavors when you got better time. Though we get less warm days where I live, hopefully can make few flavors more before winter. And you can make them in the winters to ascend it. I just like making them in the summers because I have access to fresh fruit that I can get and local fruit and whatnot. The pineapple is not local, but local fruit and whatnot, right? So that's the reason I do most of it in the summer. And the winter is more consuming. Awesome, Nicholas. That'd be great. Got to look after those eyes. Sometimes we don't take care of ourselves, right? We're kicking this down to three. The bottom is not sticking, so we're good here. This guy's still going. It's not ready to be mixed up. This guy's going hard. Had a nice chill day. First one in a while. Just finished two homemade cheese burgers for their nice lions. We haven't done the barbecue at home yet. It's been too busy. Pesticides. What's this thing about? Pesticides. There's some reason. Oh, I didn't even see that. So, I love apples. For some reason, I'm super allergic to the store bought ones. Wild apples are completely fine. Yeah, it could be pesticides. It could also be, from what I understand in the stores, I don't know if they do this, but for a while, there was a period where they put wax on the food, the apples, so they look they look good. And I think they sprayed some kind of wax chemical on apples, because that way the pests have a hard time breaking through the wax. Don't quote me on this. I'm going by memory, but it could be those as well. I know that's happened to me before Double L this with certain types of foods, certain types of fruits. What is this? Applesauce. Sweet. Kept in the store. I've never had applesauce before either. What do you, I'll put it on ice cream. You could put an ice cream in it, but you could eat it with yogurt. I put it in cereals, applesauce, right? So, and my cereals are usually, I have with yogurt. I used to have a little bit with hemp milk as well, but I haven't had hemp milk for like a couple of years now, I think, or a year at least. So, with cereals, take some applesauce through in there, just in a bowl by itself, just eat applesauce, right? With certain meats, lamb and chicken, goes fantastic, right? So, just a little bit on your plate. It cleanses the palettes. It's really good. Pork chops, yeah. Pork chops and applesauce. Nice. Yeah, most commercial fruit is wax to keep it safe. Fresh, fresh longer. Okay, that is true. Applesauce and vanilla ice cream is the best. Well, I don't think I've done that. I've done it probably, I think. It's like when you eat meatballs with jam. They've done meatballs with jam either. Pork chops. Yeah, pork chops. Oh, look at this thing go. Look at the breakdown of this, right? Super cool texture. It's like chunky to a degree. It smells amazing. I'm going to put the cinnamon sticks in there. Go crazy. Oh yeah, this guy perfectly, man. Give this up. The green apple, because it's harder, it's taken a little bit longer to break down. But I am going to kick down the temperature on the, because it's on a smaller element, I'm kicking it down to four and a half. I don't want the bottom to stick. And I'm going to take a look at this to make sure we're not getting any sticking in the bottom. A little bit of caramelizing happening. I'm just going to, I'm kicking this guy down too. This element burns hot. I'm kicking it down to three and a half. We're sitting at six and a half, seven. A little burning. Oh yeah, take a look at this. So the skin is burning a little bit. I can even smell it a little, right? Take a look at this. See that? So I definitely don't want this burning at all. Let me take that burnt part out. See that? A little bit of burning going on. It's just going to give a smoky flavor if it's not burnt too much. And it's not really, but yeah, we'll remove this. A little damage control. I'm kicking this guy down to a two. Just let it chill for a bit. This guy needs the cinnamon sticks in there. Let's throw one more. Let's give it a mix. I'm kicking the four one down as well. This guy down to a two. I'm going to close it there. Look at this burnt stuff. Take it out. That's what happens when you get one element that is a lot hotter than the other one. You're going to scrape. There's some burnt stuff coming. And if it's too scraping, it's just one side a little bit. And what you could do if it's, you feel like you accidentally burnt it too much, you can dump this out, just clean the bottom and then put it back in and cook it. It's disappearing. It's the skins that are burning just because it's not one chunk. That way I can pull this guy over. Okay, this one's good. Not burning. All right. And we're going to kick this down to a one. I'm actually going to give it a little taste. But I'm going to bring this guy over to a little taste of this. I'm just going to put it down inside to let it cool. Apologies if I'm not reading the chat. Take care of business. Look at this. Actually, if I'm not reading the chat, let's put the glasses away. Tank, how's it going? I said I wouldn't read the chat, but I read the chat. How's your life? This guy's breaking down a lot. Let's put this guy here. Let's take this guy away. Let's get this guy away. Just keep the work area clean. And let's get this serious splatters. So the far element I'm going to kick down to a two. I'm going to transfer this. Actually, I'm going to leave this guy here for now because this is a bigger element. So let's do this. I'm going to transfer the apples from the bowl into here, and I'm going to see how much burnt stuff is in the bottom. Too much of it. A little bit of smoky flavor is okay. If it's burnt too much, I don't like that. So we've got to take care of it. And what I'm also going to do is turn on the oven, bake. We're going to put it at 325. And unfortunately, a fan is going to kick up the sound. But what we're going to do is slowly bring up the temperature of the jars. That way we can start doing the the cannon part, right? So I need this guy, this guy. Take a look at this. Nice. I love the color on this one. Yeah, let's taste this apple sauce. This is the apple sauce from here, right? Fantastic. Wow, wow, wow. That is good. The bread one is amazing. I'm putting this down to a low one. And I'm going to pick up the burnt part from here. And I'll show you guys one. I just want to taste this one too. Chicho, do you use any sugar in your apple sauce? Yeah, back when we put 3 cups into this one, we put 3 cups into the other one. I'm taking care of it right now. And I think we put 3 cups into this or 2 cups into this. People can correct me if I'm forgot. And the sugar has a tendency to burn as well, right? It makes the burning easier. Sadly, I don't really know how to speak Danish. Here's the apple sauce from the other one. Really good. 3 cups was too much. The sweetness came out. But let me show you this. Take a look at what we did. We burnt the bottom, right? I got to clean this. And that's what I felt is when you scrape the bottom, that's one of the reasons I scrape the bottom of the pots, right? You want to make sure the bottom is not burning. And if it is, you can eat it, right? So this one's clear. There's no place to score the pink. Let's make sure this one's going to work out. You can smell the cinnamon from one of the red. Two. On a one, this is okay. What I am going to do though, but I'm going to get the water boiling for the lids, just to sterilize the lids. That's what we've got right now. We're going to cook this up as well. As soon as I clean the pot. But the burnt stuff is okay. It's not a big deal. Again, smoky flavor. But that bottom part was too much. It's like caramel, burnt caramel. Nice thing about this. And this is sitting at a two right now. Here's our lid, the double pot. We're going to put water in this, water in this. And I already have the lids, not the lids in this, right? And I already have water boiled from the tea that I haven't been drinking. So let me take care of this. Let's have a sip of tea first. The tea anymore. So I'm going to turn this off. Let's do this. We've got to scrape that gas. So this guy's going. I'm going to kick the temperature for the lids to about a four. So it stays hot. Okay. I'm going to fill the bottom of this again, just to make sure. So this thing's sitting at a one. So that's fine. One and a half. This guy at a one is doing good. I need to clean this guy. There's going to be water running and me scraping and I'm going to be standing here. This scraping, the sugar when it burns at the bottom of the pot, it doesn't. It's so hard to get rid of. So I'm not going to take care of it now. I'm going to let it sit in the water. What we're going to do is we're going to jar these guys. We're going to jar, should we mix this and this together? I'm going to taste this guy. See if the taste can be compatible. If it can be compatible, I'm going to combine them together. I don't think so though. I think I'm going to keep this guy separate, keep them separate and jar them separate. But what we're going to do is jar this and once we finish jarring this, we're going to transfer over the apples that were in the pot that we burned. We're going to put it in this one and cook it up in this one because that scraping is going to take a while. That's a little bit of muscle work. And it takes time. You've got to put baking soda and stuff. And sometimes you destroy your pots. If you burn the bottom, you're making these types of jams or sauces and stuff. So you've got to be careful. That was a big booboo in it. Or I did. We didn't turn it off initially so I kicked it up a little bit too hot. That's one thing with cooking. You've got to be patient. Don't rush. Beautiful color. Very nice. I'm going to taste this. It's got sort of a reddish. This one's so tart. It's more viscous. It needs to break down. You've got to push these apples in. Look at it. Can you see it? It lifts up. Seal up the oil. It'll lift up and it'll be sort of dangerous to do actually. We can burn by it. So let's not do it. This one's tangier for sure. Consistency is different. Casey, what pot is that? This guy's ready to be jarred. The jars are hot. So should we do? We could do a little bit of jarring. Free up this pot. That way we can cook the rest of it. Let's do some jarring. Easy thick. Just mixing it is. We've got to do our setup. Let's put this guy in. Let's bring our setup. I'm trying to set it up in a way where you guys see it. So let's see how we're going to do this. Yeah, this is nicely steamed. I'm kicking up the temperature on the water for the lids a little bit. Just to kick it up a notch. Make sure they are sterilized but just to make sure. Just a little extra. So let it just simmer. This guy we need to do. Yeah, we need to make a little bit of space for the jars to go. So let me take care of that first. On this applesauce you can smell the caramelized sugar. I'm going to put this rag over here or towel over here because as soon as I move the jars over I'm going to put this on top so it doesn't air accidentally. It doesn't hit it where the jars might crack. Okay, we've got our lids there. We've got everything going. We've got everything going. I'm sorry. We don't need. Let's put this over here. We don't need the lid here. I'm going to put 500 mils jars. That's what I'm going to do first. Actually, there's a couple of one liter jars in the front of it. So I'm going to take care of those guys first. Now we've got to remember when we're pouring in we're going to pour slow. Love the skin. It gives it a sort of a color difference. Lift up this guy for the lids. Put it in the boiling water. It's the top of this guy. And then grab one that these guys threw out. That's our first jar. And again, not too tight. I'm kicking down the temperature of the water for the lids. It's splashing. So now before we grab another one, I want to give this guy a whirl. Make sure the bottom is not doing nasty stuff like the other pots. This one is crazy thick. Look at this thing. It's so thick. I'm going to taste this one again with the one we have on the side. If the two flavors aren't that separate distinct, I might put them together, mix them together. We can do at least another 500 ml from here. And then I might pour the rest of it into just a bowl that we're going to eat later. You hear that sizzle sound? That's exactly what you want. And the cinnamon sticks, I might just add them to our liqueur because we had a liqueur of cinnamon sticks of apples that we made, right? Applesauce previously. The rest of this stuff I'm going to put into a bowl because I'm going to eat. So let me move these guys. Work space for these guys over for the soul. And we've got our cinnamon sticks in this too. So that's good. Let's put this good into this bowl. It looks great. Amazing color to this. These red ones were fantastic. Really? Look at the color on this. Beautiful. Let's just put this guy here for now. Okay, we're going to transfer this over. This is going to look splash, splash, splash. This has definitely got a burnt taste, a burnt smell to it. So it's got that caramelized, basically burnt sugar at the bottom where you can make for pastries and stuff. Bring over my bowl. Let me show you the color of this guy that's coming out like this. Bring our spatula over. The color on it looks amazing. Neat flavor. Delicious. Okay, we're kicking up the temperature to this. It is sweet. So I'm going to see how sweet this one is. I might mix them together. I'm kicking this up to a four. Wow, I love that flavor. Too bad it destroys the pots to burn. Let's see what this guy is doing. Okay, we've got to taste this. This one's very thick. I think I'm definitely going to mix them together. Like, look at this thing. Like, pouring it out would be difficult. That tastes like, sorry about the noise. We've got to take care of business. Let's see what this is going to taste like. I'm going to show you. If you kept cooking this down for longer, would it become apple butter or is the process different? You know what, apple butter, really don't know. You're going to have to take off the skin. For sure you would have to get rid of the skin. Cooking it down, I don't think it would cook down anymore. The apple butter, I've only made crab apple butter. Like, crab apple butter would run through, like, if this one I ran through the mill, I would call it apple butter, right? Because the skin wouldn't be there and it would have gone through a mill so it's really reduced down, right? Like, really fine. But the reason I only do it with crab apples is because crab apples, I'm not going to, you can't really cut off the meat of it and leave the core. They're too small. The whole flavor of the crab apple is with the core itself because they're so small. So when you, when I cook up crab apples, you have to run it through a mill. You cannot not run crab apples through a mill. It's too pulpy, right? So that's the way I've done it. What do I call this apple butter? If you reduce it more, yeah, reduce it more, get rid of the skin, run it through the mill, apple butter. But for me, butter is amazing. Apple butter I find, it's, or apple sauce I find to be like fluffy. It's fun. I gotta taste this again. You know what that tastes like? The flavor of this one, the burnt one. It takes really good caramelized apple sauce. Let's mix it together and let's do it. Because it's about half the volume of this, basically we're, this flavor is phenomenal. Don't ruin the apple sauce. No, I'm going to keep it separate, man. If we ruin that pot for this flavor, I don't want to dilute this flavor. We sacrificed a pot for caramelized apple sauce, kicking this guy down to a two. Let it cook. Let it cook. And while this guy is cooking, we're going to try to jar this guy. If I can't jar this one here properly because it's too thick, it won't go into the jars, then we'll have no choice but to mix it. So let's do this. That should cook and it shouldn't burn. Let's put this guy down. Come here. Let's move the lid. These guys are here. And again, I'm getting close to jarring, so I'm kicking up the temperature of the water that has the lids. It's crazy thick. I'm going to need to use a smaller spoon to do this. It is what it is and that's what we're going to do. So we're going to do it. I can't take too long to do it. Let's see how this is going to work. Because if you take too long filling in the jars, then the jar cools down and it won't seal up properly. Don't forget to put on your mitts. We're going to do one liter jars for this. Let me do a little. So I know what the flavor is about the jar. Put this on the side because we're going to have to taste it when it's cold. I'm kicking down the oven to 300. You're going to hear a beep because it was already sitting at 325. Let's see who can transfer this. We use another spoon as well. It's so thick. These are the green ones. Look at this. We're getting a little burning at the bottom, so I'm going to turn this down. Turn it off actually. It's just getting smoky. The smell hasn't hit yet, so it's not bad. We're going to do a little loss of property with goodies. You have to set up. There's like little air pockets in there, so you've got to get rid of those. That's definitely too much, so let's take this down. Let's move this over, and then we're going to take a little bit of browning in the bottom. See that? A little bit of browning in the bottom. Even on a one where I just turned it off, it was starting to brown a little bit. This element is crazy hot. Make sure this guy's doing okay. There's another little burnt part that I'm going to take out. One of the jars just sealed, if you've heard it. I'm kicking this guy up to a three. Very gentle. This is the sauce for this. This one tastes like your generic sort of applesauce. A really good tasting, but classic applesauce, this one. Classic applesauce. Let's draw more. Now this thing, the temperatures dropped a little bit. It's okay, still steaming, so we do. Check this out. Some of the burnt stuff on it, or brown stuff, right? So I'm going to put that there. I'm going to grab another one. I've already turned this off, this element, so we've got to do this speedy Gonzales stuff, because we don't want it to cool down. You should be able to get one more liter jar at this, which is great. And for sure after all the jars cool down, you wash it. Let's bring out one more. You should be able to do one liter. It's pushing it, but we'll try. It's still sizzling, which will be super cool to do this, like three different colors of applesauce, right? A little bit of this, a little bit of that, and a little bit of that. Layer it. That'd be amazing to see, because all the colors of these are different. This is going to be like half a jar. All of this one didn't even break down. Look at this. It's breaking down, man. Out of this one. Another one to seal. No, this guy's not ready to be poured in, so we've got to close this guy up, speedy Gonzales stuff. So from this guy, we've got two and a half liters. Make sure the bottom is not sticking. Let it curcule away. And I'm kicking this guy up to a four. Okay. I'm going to scrape this guy up. Where's our stuff? That's good. This is exactly what you want on the bottom, right? You don't want any burnt or anything. Mind you, that burnt taste is absolutely different. Very good. And we didn't even put any cinnamon sticks in this one. So I'm going to put a couple of cinnamon sticks in this one. Where's our cinnamon stick? Jar. No, three. Let's throw three in there. We threw three in the red colored one. And we'll put three in this one as well. Let's make ourselves a little bit of room. So let's take this back again. Let's put the lid back on this. Let this one cook away. And I'm going to do a little bit of clay on here. Do we need this guy anymore? Do we need this guy anymore? Do we need this guy anymore? So we're going to turn off this guy. Is it this guy? Turn off the other one. Is this guy? Yeah. Nice. You can see I've got the pots sort of on top of each other with water in them. So it makes it easier to clean up. I do need to clean up these guys a little bit. This is a little too messy. That smoky flavor of this is insanely good or caramelized flavor. I should call it smoky flavor. If you see them, take them out. There isn't anything there. One thing you don't want to do if this stops burning. You know it's burnt for sure. I wasn't sure. I was scraping it. I was seeing it. But once you know it's for sure, don't scrape anymore because you don't want to get the burnt parts into the into whatever it is that you're cooking up, which we did unfortunately, right? What was that? What? I was not sticking. Okay, I'm kicking it down to three and a half or so. I don't want this thing to burn. We already got one pot. It might be We'll deal with this. Okay, we don't need this guy. Get rid of some of the extra spills and stuff that we have. Here's the stuck stuff. That one's going to be amazingly that thing. That was pretty bad, but that was very, very good. Check out some of the chat because this thing's going. Where do you get your jar shisho? I have a bunch of safe, but it's a pain getting new lids. Yeah, the new lids you need to go and just get new lids. And you don't need these guys. These guys I keep on using until they rust, right? Well, preferably before they rust when they when they get to the point where you can't, you really use them anymore. So I wash them and then here, check, take a look at this. Like this one, I probably won't use again. And the inside, yeah, like these ones I recycle, right? So I put them all on the side and if I see one that's like, not good, I'll just recycle the metal. These guys though, these guys do, I reuse until I see the, is it enamel or whatever the seal is on it is not working well. And it's a risk using, reusing these ones, right? The seal portion of stuff. Because sometimes once you use them once, they don't seal up as well again, right? So I usually end up using two, three times, but no more than three times. And if I see any marks on the bottom of them, like for example, do we have any? No, I recycle the whole bunch. But if I see any marks on here, I recycle them. I don't use them because it's not worth it. So I go usually to a big, big box store and I buy the jars. That's where I get them. And if I need to, we do buy the lids often. This one's almost ready to be jarred. Just bury the little burnt stuff. Just because it's coming off the skin now, being heated up. Give it a little bit more. Let's put this guy here. Let's balance, balance, balance. Nice. Burning the bottom of the pot can be a pain in the ass, right? So try to avoid if you can. I'm glad we changed the pot store, really. Just little bits, little bits. Another one just seal. Nice, nice, nice. We're losing a little bit of applesauce in this process, but it must be done, must be done. If you see them, you take care of it. Can you hear the sound of it going, sticking again at the bottom? Okay, we're kicking it down to one. He's getting browner in the bottom. We're turning this guy off. We're going to move this guy over here. Okay, because there's no more heat coming off of it. I'm going to kick this to a one. Let's change the angles. And we'll do our jarring over here. That's green. How's this going to work? If it becomes too difficult, I might switch it up again, but it should be fine. Let's do 500 mil jars first. Oh, it's over there. It's loose. Chunkiness here. Just because if there's all of a sudden a little breeze going through, the glass is hot, it might crack. Last 500 mil jar that I have. And I've prepped anyway. And I wet the napkins just a little bit, right? So it's wet napkin bone, not just dry. See, take a look at this. Like I'm not going to use this one. Let me see if I can see that. So I just put it on the side. Usually I catch all of them, but sometimes I'm not reusing them. This guy cracked. I don't know if you guys heard it or not. It did not like it. If we get one more crack, I'm going to put the lid on this, the apple sauce, and kick up the temperature on. I don't think this is going to be the last jar we're making. It should take a liter. Probably not a full liter. I don't think it's going to be a full liter. So that's another half a jar. We're half a liter, 500 mil. We basically ended up getting three liters of the smoking, two, three liters of the green one, and two and a half liters of the red apples that we picked, right? So what I'm going to do is I want to scrape this off, do this, because that's to this. Where's our spatula there? I've never burned the pot when making apple sauce, so this flavor is very unique. Usually it doesn't turn out good. You're going to hear outside, it's garbage day today for us. So let me turn off this camera as well. Let me scrape these guys off, and I'll show you what I'm saying. And I think I'm going to go get another one more liqueur with these cinnamon sticks, because we've got six cinnamon sticks here. And I like the cinnamon stick flavor for the liqueurs. That's pretty good. Apple sauce galore. Let me show you this. This is the smoky one. Here's the red one, right? And we got one that's more not as brown as this, right? Let me bring it out, I'll show it to you. So we've got these guys, so keep this in mind. Red apples, right? So that one is these apples. These apples, let me hold them up with the apples. So that's these guys with the skins. So beautiful color to them, right? Beautiful color. This one is these guys, right? It's a different apple. It's not going to ripen all red, right? It's stripy, but it has a brownish look to it, because we burnt the bottom of the other pot, right? Very, very fantastic flavor. Really, I love it. These green apples, okay, is this guy, this color, right? This color. So it's lighter color. There goes another one's ceiling, which is great. And off here apples to make at least two more liters of apple sauce, but we're not going to do it. We're just going to keep these apples. I'm going to find the ones that have worms in them, cut those out, put them in water, or just make something with apples in them, right? Just cook them up a little bit. It'll be like a small bit of apple sauce. And the ones that don't have any worms in them, they're solid apples. They haven't, no pests have gotten to them. We're just going to put them in the fridge and they'll last for a long time, a few weeks, a couple of months, two to three months. You can just have apples and you eat them, right? Or a couple of months anyway. Okay. That's what we're going to do. Apple crumble. Do it. Apple crumble, maybe. I've never made apple crumble, my partner has. So she knows how to do, she knows how to do. Oh, there goes another one's ceiling. That's the beautiful sound. It cracking is not the beautiful sound when you see it. This is still a little hot, but this is the one that cracked. Let's see if you can see it. It's right there with where my thumb is. Can you see it? Can you see that crack? Let me see if I can get it. Where is it? There it is. You see the crack? And it looks like it was all the way down. Okay. That's the sound when I'm pouring the hot jams or sauces or whatever the way I do my jarring with the oven. When I'm pouring, you want to listen for that sound, right? If you see here a sharp, it's cracked, put the jar away, bring in the next one. And if the next one cracks, there's a big temperature difference between your sauce, your jam, your whatever and the jars. So you need to adjust that temperature. Okay. Or there are just bad jars are hitting up. Apple and cinnamon are just so good in dessert. Yeah. Here in England, you can beat a good old homemade apple pie. Yeah, apple pie. I got to get into making apple pies. One day I'm going to make you guys nazooks. I'll show you how those are done. And that's a secret recipe. That's like family secret recipe. It's amazing. So this is fantastic. We have applesauce. How many liters? Three, five and a half and three, I believe. So I don't know. Eight liters of applesauce, I guess we got. I'll take pics of them later and show you guys. Okay. That's not bad. That was a pretty quick two and a half hour, I think. 130 almost. We started 11. So two and a half hour applesauce cooking stream. I did about an hour and a half to cut up those apples with the pits, right? This is how many apples that we just cooked up. And these are the pits, but and they still have a lot of meat on them. And some of them are the full apples. I cut them and the worms were in them and whatnot. I was like, forget about it. Up time, two hours and 24 minutes. So these are all the applesauce, the three different types of apples. So you can imagine how much meat we took off those. I didn't weigh them because it was going to be just too much weighing, too much, too much just minor adjustments and stuff, right? But that's good. Thanks for this change from my pleasure, Nicholas. Thank you guys for being here. The cider making recipe on discord as well. Awesome. Awesome. Maybe I do that with these apples. I'll check into it. I'll check into it. We're going to make some room in the freezer. Thank you for that, by the way. Thank you for that. Aside from that, thanks for being here again. This was a good week. We did like four or five days. Four days, I guess. We did three cooking streams, which is fantastic. Green tech. Always happy to see making anything, man. It's chill and gives me ideas too. Awesome. That was great. Glad you enjoyed, Casey. Please do. I will. I will. I'm pretty sure I will. I'm going to look it up and we have a fair bit of apple here. Right. Good stream. Valia, how's it going? Was silently watching the whole time. Nice. Nice. I hope you guys are hungry. Go munch, munch. As for future streams, the Auzar will probably announce the streams either next Tuesday or Wednesday and we'll hit it up. Most likely the earliest would be like next Friday. So it's going to be a little bit of delay. I need to sort some stuff out and what not and organize and get some work I need to take care of and what not. So expect the next schedule to be put up on Tuesday and we might start as early as next Thursday. But most likely Friday, Saturday, next week we're going to start doing next streams. Dr. Doros 101. Hello, Sansei Chichou. Hello, Chichou is good. I don't. I don't consider myself a titled entity. Happy Chichou, maybe. Happy Chichou. That's a good thing. Okay. I hope you guys have a fantastic rest of the week and I'll be around on Discord and obviously YouTube, Bichou and what not. And I'll try to post some pics of some of the other things that I'm doing in the background. Okay. Lions. Great stream, Chichou as always. I'll enjoy my ice cold cider now. Nice. Enjoy. Enjoy. Take care, Chichou. Wish you the best till your next stream. Awesome. Awesome. Torbadores. By the way, thank you for the subs. Thank you for the cheers. Thank you for the follows and thank you to the mods for taking care of any business that you need to be taking care of. Okay. Have a good week. You guys as well. You guys as well. Bye for now.