 There we are. Let's make sure the stuff is working out fine. The sound is coming out. Let's pop out the chat. Spot of tea. How are you doing? How was life? Let me see if that chat popped out or not. Oh, it didn't pop out. It's going out of the show chat. I did the wrong thing. I pop out chat for some reason. I hate it. Spot of tea. I'm not sure who else is here right now. By the way, Spot of tea. It's on its way. The books are on their way. So, you know, they said it's going to take a couple of weeks. At least. At least. It'll probably take longer, really. Who knows how fast they go. I think the last time I sent you away, it might have taken like a month to get to the UK. So, they're on their way. They're on their way. Test. A little test. Let's make sure it's coming out on the Twitch stream. Yeah, there it is. Okay, sweet. So, we should be okay. We should be live. Brilliant. Thank you. The last time they came really quick. I don't mind either way. Okay, awesome. Awesome. Good stuff. Trey, welcome to a live stream. I was just watching your other jam video. I'm passing out when I got the notification. Nice. We're going to make two this week. We're making the Blackberry Jam today and we're going to make applesauce on the Wednesday, two days from now. Hey, Gicho and Nicholas. Hey, chat. I was just watching the stream I missed yesterday. I just uploaded that. I decided to let it loose before this started. The liqueur one. It came out good. I'm glad we got the liqueurs done. I'm curious, Devin. How are you doing? Gaming anarchism. I think that's what it says. Gaming anarchism. Gaming anarchism. I was just watching the comic listing of people watching everywhere. For some reason, by the way, for some reason, the video previous to this, which one was it? It's not processing on BitShoot. I don't know why. The listing comic was, what was the other one? The other one was, I've tried 10 times. So many times. Different versions. I don't know why. It's weird to me. Because the video, the liqueur video that we shot yesterday, uploaded fine to BitShoot today. The one that's not loading on BitShoot is the Superman Batman and Gogo Boy listing comic books on eBay. I guess the third or fourth listing comic books on eBay. Just for those of you who are watching this stuff on BitShoot. I know there's not many right now. For some reason, it's not loading on properly. The shade you threw at the Wonder Moons was hilarious. I didn't like it. Neither did my partner. She reminded me that she was throwing, actually she was actually started throwing fake popcorn at the screen. Just boo! Throwing popcorn. What's the news on the hard drive? Just those of you that don't know. Last night I was, this morning I posted a, or last night I posted, last night I posted I think. I was transferring over because the liqueur video that we shot yesterday, what's been uploaded on BitShoot and YouTube today is a live stream version. The live stream sort of behind the scenes I used to call them. I did record an HD camera as well and I wasn't going to load up the live stream version yet. I usually load up the live stream version after I edited the HD camera with the lapel mic, the full on ASMR version. Unfortunately last night when I was transferring the files over from the HD camera, transferred over okay. But it wasn't converting it. I loaded the stuff on again, did this, did that. You go through the song and dance and you do your thing. And it still wasn't doing it. So I decided to do a, my computer automatically does defrags every week. So I decided to defrag. It was only 1% fragmented. Did that and tried it again. It didn't work. And then it got stuck. And then I alt-controlled it. Not doing. Restart. We lost our D drive. And basically we lost the drive that I do all my editing work on. Now I have 2 computers going. Usually I try to have 3 at least working going. That way I'm never down. But right now I have 2 computers. This is the live stream computer that you're seeing right now. And my desktop computer is the video processing computer. Now that guy has been going hard, hard for 7 years. Okay. So the main drive where I do video editing is... I'm going to sleep on it, think about it for a week or so. Decide what I'm going to do about it. It's about time that I really kicked up to a higher grade system. Make sure everything's being backed up properly and whatnot. So we're not going to be loading on any edited video for a while. Okay. Just long intro. The edited video stuff is not going to be loaded on for a while. We're going to continue with the live stream. That should be fine. This computer's only been going hard for about a year now. It should have a little bit of life left in it. So we're going to continue with the live stream. All the live streams we're going to load on now. Up a bit chute on YouTube. So almost everything will go on. We're going to process it and almost everything will go on YouTube. Until I'm able to figure out what I'm going to do. I'll try to decide in a week or so and then go about it. But the odds are we're not probably going to get into it for a month or a couple of months maybe. So ASMR, Mac, comic book readings. Some of the other videos that we do with the La Palma and stuff is gone for now. I'll have to do a full restore somewhere somehow. That's where we are spotting. I just figured I'll give you guys an intro. I posted a thing on Discord. I had some questions for you about the cures. Do you put the whole fruit in or cut it up? Or just seeds? Also, what is the ideal temperature to store them? I don't know the ideal temperature. I just say room temperature for the cures. You can do it with the seeds. You can do it with the whole fruit. But you can't really do a whole pear. It's too big. Pineapples, I cut up. Berries, just throw them all in there. Crab apples, they were too big. So crab apple size, I'm cutting. Lemons, I'm slicing. So I do cut up the fruit. If they're larger fruit. Berries, they go on whole. Cherries, they go on whole. That's where I am with it. And you can definitely throw in seeds as well. Hey Chico, love your kitchen. Thanks, Lions. I love it as well. If you search on Gavmines or Twitter, you'll see I've taken pictures of what I'm seeing right now. Which is sort of open kitchen. It's got windows going on and stuff. It's fun to cook here. I like it. Hey Chico, how are you doing? Doing good, great lasagna. Well, relatively speaking, I lost a hard drive yesterday last night. Walsh, how are you doing? Have you looked at the near streaming site? Mixer just in case you ever have problems with Twitch. I haven't tried. But what I've been thinking because we lost a hard drive is I might start not might, I'm pretty sure I'm going in that direction. I'm going to start live streaming on Twitch and YouTube at the same time. Okay. I'm going to look into it. See what I need to get that going. Walsh, that sucks. Hey Chico, super nice. How are you doing? It's okay. It's nature of the beast lion. Seriously, you can't ask more than in the last seven years, take a look at what the stuff is. By the way, let me show you the setup because we want to get the thing going. Start cooking because this is going to be easy compared to what we did previously with what we made previously. I forgot. Oh yeah, the plum jam. We made a ton of plum jam. It's a hard cook. Five and a half hours that we're going. Blackberries, we don't have that much. It was the first going out. So it's just going to be one pot. So it's going to be an easy cook. But we should get it going. So let me show you the angles. Here are the two videos. Two different angles. We're going to do the cook here and we're going to do the milling here. But before we do the milling, I apologize if I'm not going to read the comments for a few minutes. We want to get this going. We're going to do the milling here. So basically when the stuff is done, we pour it in here. We do this. And then this thing just spits out the goodies through here and the seeds stay on top of this. And then we dump the stuff or keep it and put alcohol. But I don't think I'm going to do it. I've tried it before. Actually, one won't taste as good. Yesterday won't. So it was maybe. But we're not going to be milling yet. What we want to do is weigh the stuff, right? So 9 different angles are just a little simple, right? Make sure your stove top is not hot when you put this on. And let's weigh the blackberries. And what we're going to do is pretty high, so you'll see a little bit of it, I guess. And what we're going to do, we're going to do a ratio of 1 to 0.75. So 1 pound of blackberries, and 7 pounds of sugar. So basically 75%. And let me show you the blackberries. We've got 3 buckets here. Let me move this guy over. Let me show you the blackberries first. Here's we've got basically 3 buckets like this. So these are buckets. These are basically the 5 pound buckets of honey that we used up in the in the jarring honey video that we had. So we've built for a fair bit of honey. We've got a lot of these. So we've got 3 of these things, right? Let me show them to you. They're good blackberries. And intentionally what I do, I pick. Take a look at it. Intentionally what I do, there's this some that I pick. I pick the right ones for sure. So let me take a look at this. It's like fantastic, right? I bought a few of these in the last few days. That's still tart. When I'm making jam blackberry jam I want there to be tartness because the tartness makes the jelly harder. Okay. So what I do, I pick the right blackberries, right? For sure. You want the blackberry flavor the sweetness in that. Right? Delicious, right? I also pick the blackberries that are also a little red and parts of it are black, right? More tart. I also pick about this much of the red the unripe blackberries if you take a look. Because that again gives it, I think it's pectin at least it just makes it harder. Okay. The jelly harder. So what we're going to do is we're going to cook basically two and a half buckets. Half a bucket we're going to keep for eating because we like eating it. It's delicious. So what we need to do right now is because we're going to weigh this we want to get a good accurate measurement of what it is. So let's bring these guys over bring our scale here. Thank you joy everyone. Don't need, don't need. Right now I shouldn't need a big one. Very easy. So this is, I'm going to zero this right now, right? Because when you put this guy on, right? Like this is zeroed right now. Oops, what if you see it, right? But if you put this on you have to compensate for that weight, right? So I need to zero this thing. Let's put it here and let's do a balancing act. There's a little knob at the back that zeroes it. Just move the thing over. So let's throw these in. Let's see how many pounds this is. This is let's throw that in. Better eat those. They're juicy. So this is this is about 1.2 kilos so it's about two and a half pounds. Okay. Five pound buckets of honey hold two and a half pounds of blackberries. Two and a half pounds. So we're going to throw this in. So one bucket is about two and a half pounds. Let me do this gently here. Don't use too much. Oh, lost a couple. The bottom one's here. This is like squishy. Lost one more. This one is three pounds. So two and a half three. So that's five and a half pounds. Right? We're going to throw in these guys. Throw those guys out. And I'm going to throw in half of this bucket. So let me do this. So we have five and a half pounds plus two pounds. Let's go two and a half pounds. This is actually good. This is a little too much. Let's eat these blackberries. That's the result. I'm going to take a little bit back. I want the right ones actually. There's some nice right ones here. But we already measured this so we can't do that. Let's see. What I'm going to do, I'm going to take one spoon from this because this is the less ripe bucket. I'm going to take one spoon here pour it in here. And take some of the ripe ones from here and pour it in here. Another spoon here and more ripe here. Approximately balances out, right? That way we have enough to munch on. Okay. So let's see. That'll do it. So that's two and a half. That's full on. Now we're going to have to keep a close eye on this. You can tell there's a fair bit of red ones here, right? So two and a half and five and a half. So that's eight pounds of blackberries, right? So with eight pounds this guy can put it back in the fridge. There's a little Let's put this one back in the fridge. Now that we got this in here we can do things a little slower. Right? I'm going to kick this up to five out of ten. The stove top, right? I'm going to add a little bit of water. Very little. Like half a cup. Just this much water. Even that's a little bit too much. But I don't want the bottom to stick, right? The blackberry is going to give out a fair bit of water itself. So that's that. I'm going to put the lid on and then we're going to measure the sugar. In general when I'm doing these types of things I try to keep the sink clear. So we don't need the scale anymore. What we do need to do is we're going to put in some lemons. So I'm just going to do the stuff here so you see what it is I'm doing. And then we're going to add the sugar. You need your shower tonight, really. Now I've already washed the lemons, right? The odds are I'm just going to put the juice from one lemon. You need this here? These are pretty juicy lemons. This is just our water cup. I'm just going to pour it in here to de-seed it. So we've got eight pounds of blackberries. One juicy lemon. The juice of the juicy lemon. Make sure to help them what not. The seeds aren't going in there. The pulp can go but the seeds give a better taste so you don't want to put the seeds in there. And this is going to be sweeter, more sugar ratio than what we did for the plums. Probably still. This one isn't going to be a five and a half hour session. I don't think so anyway. We're only doing one pot for the plums. What do you call it? For the plums, we did six pots. Six. That's a lot of lemon. Should we put it all in there? That's a fair bit of lemon. How should we put the whole thing in there? It's going to make a tart. Let's put it in. Now we're going to weigh the sugar. So we had eight pounds of blackberries. One, two, three quarters. 0.75. Don't do it. Surely he's not going to mix lemon with the black. For sure. Oh my goodness. Absolutely mad. I'm a very kind. You guys wouldn't put it in. So eight times 7.5, right? So two times 7.5 is one and a half. And we got four of those. So we need six pounds of sugar. We should be able to put six pounds of sugar in there. Six pounds of sugar in there. Let's do it. Mixing lemon with blackberries. Oh my goodness. So we need six pounds of sugar. Six pounds of sugar. Let's see what it gives us. Hopefully we have enough room. We might have to split this up into two pots. Hopefully not. These are a bit of sugar. Mind you, with the lemon, I added a lot. Usually, maybe only half or a quarter of that. But I'm going to tart Ben and Wagon right now. Blackberries are the best berries. They're amazing. Blackberries is probably berries I've eaten the most in my life. By long shot. She's trying. Let's see how much this is going to be. This is going to be six pounds of sugar. Let's see what we got. Each one of these is about half a pound, one cup. It's going to be a lot of sugar. Two. So that's one pound. So if we're going to put six pounds, we need ten more. Wow, that's going to be a fair bet. That seems like a lot to me. So that's two. Now, I don't need to measure again, right? Because we know what two is. Two is one pound. So, we can just take these again. Two is one pound. We wanted six pounds. So, let's see how much this gives us. So we got one pound so far. Oh yeah, there's black sugar here too. Or raw raw cane sugar. That's going to be two pounds. Three pounds. Three pounds of sugar. That's a fair bet. All the sugar. So that's three pounds of sugar. Let's kick it up to three. That's a lot of sugar. So that's four pounds of sugar. We're going to leave it at four pounds. We're not going to kick it up more. Later on, we taste it. If we like it, we do more. Oh, there's more sugar. My tears. Watching this. Usually, we wouldn't fill it up this high, right? Because this is going to take a while. I'm kicking this up to eight. Because what's going to happen is the blackberry slowly is going to collapse a little bit. The pockets of air shrink down, right? Because we need this to be lower. Usually, when I'm making jam, I didn't realize that I can sell this much. You don't want the... what do you call it? This thing to be all the way to the rim. You want it to be halfway to three quarters away max, right? So we want this going down. Let's put this guy up. Sorry about that sound. Kick this up. Oop. Put the lid on. Now that we've got this thing going, we've got to wait. We've got a couple of other things to do, but we're in holding pattern, basically, right? What I'm going to do is here, this thing's going. We do have to prep the lids as well. Just don't I need you to know. But this thing, you've got to wash jam carefully. When this thing starts cooking up, it'll spill over. Big time, big time. I have just a mess, right? The same stuff. Blackberry bouncing around the pattern in sugar shock. Someone just saying, oh, I think Chichu's cooking a mountain of sugar. Left your peppers together. It's lately cures, but sugar flavored blackberry. One or two more flakes. That's my usual breakfast. Hey guys, this is Chichu. Welcome to my channel. Today we're making a grand sacrifice to the sugar cup. Too funny. Too funny, man. Too funny. Sally won my keto week. The same thing next week. Oh, no. No blackberry jam for you, Martin. Chichu looking at the outside. Hey kid. Too funny. I'm going to put the water in. You guys are making me crack up hard. That's funny. We're going to do a double pot system for the lids, right? Boil water. Water and the lids in here. And then let it sit. So what do you call it? It sterilizes, right? So let's do this. Let's kick this up. Let's add water. What sugar with their blackberries? Yeah. Let's make sure this isn't going to be too much water. No, it's good. Now what I'm going to do is kick off this guy too. In the other element. I'm just going to heat this up as well. That way the lids are the water is boiling up with the lids. And so no, they're going to be sterilized. Hey Chichu. Dramatoo. How are you doing? Welcome to the last stream. Breaking news. Canada runs out. I've turned on the tea a little bit. I'm drinking matcha tea right now. I think I had my fill of the cure yesterday. I'm breaking all of these things with with these flat top stuff. I don't know what you call it. It's not when there's water under the pans it starts kicking up hot. It gives up. It does this. It's just the water. There's a word for it in chemistry where the water bubbles are surfing on top of a very hot surface. It's super cool actually. We used to do that. Or we did a little bit of that in school. But all you got to do is just lift it up and the water evaporates. Beard. Jacked up on the wrong camera. Steady sugar from every store you can find. Funny. She's just gonna make a panini now. Actually, that would be very good. That would be very good. A little bit of tartness. You can hear it right now. And it's already, I don't know if you can tell right now. It's already sunk down a little bit, right? Like it's not all the way to the top. Maxed out. The sugar goggles. I'm glad it's a little too much sugar. We'll see, we'll see. But this blackberry was going to be tart. So, if I added too much sugar what we've ended up doing is I don't want to tell. It's going to be a little loud. Our plum jam was very tart. Not too sweet. And this one's going to be crazy sweet. So what we can do for our pastries, if you want to make something that's the right amount. You mix a little bit of blackberry, you mix a little bit of plums and you layer the pastries with that. Amazing stuff. Amazing stuff. I had more lemon to balance the sugar. The fun guy. You might not. Never would have done that. That's this guy doing it. This guy's going. This guy's going. That's good. And then these are the best. These are the guys. It's not going to burn because it's it is hot but it's not that hot. And I'm not going to keep it at this temperature the whole time. I'm just kicking it up. Just to get it going nicely. You can see it's already liquefying. Take a look. I just want it to liquefy. You can see it coming up. Once it liquefies then I'm going to kick it down a notch. Which is now. So I'm kicking it down to and you can smell the blackberries now. Like the the cook. So I'm kicking it down to five now. But I'm going to start keeping a really close eye on this. Ideally what I should do. I'm still looking for a few more minutes. I'm going to put a little timer on this. Timer, timer, timer. Let's say four minutes. Kick it out three times. I guess that one doesn't exist yet. The kick one I guess not. The kick one I guess not. I'm pretty sure it's on it. Okay, that's good. This guy boiling. That's good. Down. I'm going to kick it down. I was going to say kick but I pulled it back. I'm going to turn that down a little bit too. We're going to do our double taught right now. Not the stuff sterilized. I'm turning this guy off. This element off. I'm putting this element the one out here. That's what you guys know. So that's boiling. So all I'm going to do is just take this guy. And put this guy in there. Be careful. Steam burns. And I'm going to take this off. And just pour these guys in here. And they don't all have to be brand new. One of them we always use. And what I can do is just close this off. And I'm going to let this sit. And it's going to sterilize. But I'm going to put it on the other element. Boil, boil, boil. And you have to be careful with it. Because once you move it there. Because it was hot. It's boiling, bubbling, splattering. I don't want it boiling. Boiling all the time. Once it boils. Once it's enough. So I'm just kicking it down to like 2 out of 10. Let's take a look at this. We haven't made blackberry jam for a while. For like 3 years now or so. Kick. Can you see? Take care of it. Probably easier to abbreviate the SPS. All the sound effects are coming out. So we need to cook this. Let's cook it up. This is where we've got to be really careful with this. Okay? I'm I'm going to kick it up to like a 7. But to make sure it's not going to spill over. I'm going to leave the lid open a little bit. Okay? It's not going to prevent it from spilling over if you don't watch it. But it's going to give you like an extra second to catch it if you have your eye on it. If it's coming up. The jam in general spills over fairly rapidly. Okay? You forgot to add sugar to the water. Too funny. To the lids. You guys got me questioning my recipe here man. I'm going to taste the blackberry with a little spoon. Right? Let's mix this up a little bit. The blackberry gives out a lot of water. Right? Let's mix it up, mix it up, mix it up. Let's see what this is going to taste like. Gijo likes. Hey kids. No, if you confuse those kids. What's with all the crazy and smart inside of play Gijo? We're just going to say it's crazy how much water is in there. Yeah, it gives out a lot of water. Big time. The water to sugar ratio is way off. Well, how are you doing? Welcome back. Okay, I'm going to turn. Actually, before we turn this off, I want to show you this. Here's the milk. Actually, I showed you the milk already. Is this hot? It is hot. So I'm not going to put this here right now. I don't want it to be hot right now. So what we're going to do is, as you can tell, close the lid again because it's not curdling yet. I'm going to get it to a curdling stage. Let me turn off this video. Oh, wrong one. Let's turn off this video. Because we're not going to need it for a bet. You just... Yeah, he was. He was. We're just missing all the insanity. I was. Man, yesterday. There was a lot of the curi samples yesterday. What are we making here? We're making Blackberry Jam. Blackberry that we picked a few days ago. And that's what it is. I do have a this guy that, once it gets going, I'm going to start mixing it a little bit. And you do want to get the bottom as well. So the bottom doesn't stick to the pot. The police is going to show up at the door. We got a call from someone who heard a lot of kicking, kicking, going around. Food abuse is a second degree in this arena. You know what? I don't have too much hope in law enforcement doing the right thing. And I've lost my phone. You lost your phone? What? Great lasagna. I'll subscribe. Lasagna, thank you very much for the Twitch Prime sub. This stream is so sweet. The the jokes are phenomenal. I'm serious, man. The police are going to roll up looking for Canada's sugar supply. Is this from Canada? This is cane sugar. So I don't think it's from Canada. Mind you, we're growing a lot of sugar in BC, by the way. One of the things what is the Canadian FDA? Canadian I forget what it's called. Canadian food, something? But one thing that's happening in BC we're growing a lot of sugar because what happened in Canada, they took off the monopoly powers of major breweries so they allowed local distillers to be set up across Canada and every province sort of manages the alcohol, rules and regulations independently, right? So what they did, I'm just kicking up the temperature on the water a little bit. I do want it to be steaming for the lids. So what British Columbia did it basically said if Canadian food something you can set up a distillery what do you call it, distilled alcohol, spirits in British Columbia but you have to source your sugar from BC so their distillery is set up locally that are using either honey for their sugar or they're using beets for their sugar and I think some are using corn I'm not actually sure on that but beets and honey I know for sure and it's not the honey you eat it's the scrapings and stuff like this that you can't really sell on a consumer level which is cool cheapo mato now, sugar water you've got to know your sugar I'm not familiar with alcohol Ireland alcohol Lion's Ireland you guys drank a lot a lot back in 1998 when I was there you drank a lot now, foam is good that's what we want, you can see the steam coming up so there was no steam when I didn't mix it because there's a temperature difference between the bottom and the top so once you're ready once you think it's cooking up enough you can see the steam give it a mix and this is when it starts getting dangerous this is when it can spill over so I'm still going to leave the lid on I'm going to leave this at 7 but I'm going to be checking it on a really regular basis right now tell us the story of the 1998 Ireland trip would you like to hear? for sure looks awesome, this looks pretty good sugar industry is the biggest polluter, we're in the very powerful local government are they? the sugar industry, really listen to some system of down on the stream sugar nice Guinness, especially Saat next to the fire with this rain outside 1998 just after we stopped on each other there were flare ups back then there was a little bit of flare ups back then just to let you know the story in 1998, I went to Europe backpacking in Europe just to track around start off in Barcelona, I went to Ibiza southern and a whole bunch of other places I had a Euro pass but the UK didn't accept the Euro pass back then I don't know if they do now or not or even there is such a thing called the Euro pass Euro pass was something that you could use for trains, you could travel anywhere that trains went to Europe the UK didn't accept it so from France I believe, I flew to Ireland I went to Dublin and interesting times one thing I can tell you about the Irish my Irish story doesn't begin in 98 my Irish story begins in 1984 or so actually before then but 1984 really begins me and my relationship with the Irish me trying to understand what was going on in that region and but we'll skip a couple of decades 15 years or so and we'll go to 98 so I went to Ireland and I didn't know what to expect this was towards the I'm kicking up to 8 I just want to get a Kirkland because we do need to cook it up sugar versus Irish look at the companies US sugar corporations and Florida crystals so US sugar corporation Florida crystals they deserve it after 800 years it's something I'm struggling to touch years of masquerade I learned a little bit of my history but Irish history is very complex but basically my first day in Ireland I went to what do you call it I haven't done it for so long I forgot where backpackers go what are they called like a big dorm where you can rent a bed for your stuff I forget what they're called so I went to one of those places got my bed and hostel so I went to the hostel in Dublin and I wanted to check out what Ireland was like so first thing I did was go to the pub so checked into the hostel went to the pub I wanted to get a Guinness drink a Kilkenny and a Guinness not that I support the Guinness family and stuff there's a lot of Waco history there as well but back then there was a Guinness and a Kilkenny in Ireland so I want to sat down at the pub and I sat at the bar and I didn't know when I was traveling or all of Europe I hooked up with people and back then the Armenian earthquake had recently happened I believe or happened a few years before and the news was showing on the television screen and it was a local Irish news station I don't know what it was it could have been the only Irish news station but it was an Irish news station and then they started talking about the Armenian stuff and they started covering history of Armenia and I'm from Canada and I've never seen any mainstream news sources cover anything about Armenia in the 1980s not even close not even close so and I listened to more news and there were intelligent news really like they're covering stuff that you would have never seen in Canada or the United States I don't know about the rest of the places so I drank my Guinness one, two and there was an older guy sitting beside me and I turned to him and I said what news station is this it's our local news station I said this is pretty heavy news like they cover a lot of international news he knew I wasn't from Ireland it was already from Canada so the conversation went that it's the Irish long story short the Irish were the most politically aware nationality country that I went to I told him it was crazy they knew politics about Africa, Middle East Asia, Eastern like everywhere it blew me away it blew me away so I had a deep long conversation with this older gentleman he must have been like in the 60s like retired guy I don't know what retirement desire but in Canada he would have been retired so he would have been gone and all this stuff and the Irish Accord the Good Friday Accord I believe was just recently signed and why do you suppose that is the Irish being the most politically aware the reason it is is because the British Empire one of the first nations peoples that tried to commit genocide and take over that land was the Irish it wasn't in a family it was just taking out the food so one thing I found out was you got to give respect what respectives do the Good Friday Agreement is bullshit most likely I knew a lot more before but it was a few months after the Good Friday Agreement that I was there so the reason that they are politically aware is because they were under occupation for centuries there was another nation trying to commit genocide on them get rid of them it's crazy that's what we want take a look can you see it grown that's excellent that's exactly what we want look right there I'm going to give it a spin take it down to a 5 so they had to be politically aware so after partying and Dublin and I went to Cork as well Cork is phenomenal I went to Belfast see what it's all about and when I went to Belfast there was a little bit of flare up during that period in Belfast there were a couple of I don't know if there were bombings but there were flare ups like I went to one of the things I did in Belfast I went to a pub a bar and I was participating in the festivities and stuff like this I started talking with people and whatnot and alcohol being what it is you know I got real I got close to a couple and there was a couple two girls and a guy we were partying and stuff like this and we came out of the pub and we came out of the pub and there was a car burning outside and the police were full out full on there's stuff going on and me, I like talking politics and all of a sudden it occurred to me that you know forgive me lions and all the Irish I couldn't tell the difference between the Protestants and the Catholics I couldn't tell the difference between well let's put it that way the Protestants and the Catholics the two factions in Northern Ireland so that must be how a lot of people from western world when they travel to different parts of the world especially military because one of the things you heard regarding the Middle East the kids that went there from Canada, UK and stuff like this they couldn't tell the difference between good guys and bad guys or this faction and that faction or Afghanistan or wherever they go to and that's the way I felt when I came out of the pub with these this couple and this girl I didn't know which faction they were so I stayed with them a little bit but I had said certain things that I didn't know if it was going to go over well, if it was being played or what not so we parted ways and one of the things I did in Belfast that I really wanted to do I was staying at the hostel and it was the time when lock stock and two smoking barrels had come out because I went to the theater to watch it and pissed myself laughing, it was so funny but one of the things I did and I wanted to do in Belfast is walk around Belfast and take pictures of the murals and people told me not to do it because you don't know where you're going and stuff like this and I didn't care in the 1980s people were talking and what I ended up doing was putting on my walking shoes little dingy camera I had and I walked around Belfast everywhere near prisons and places that looked a little shady train tracks all over the place and I took pictures of murals and if you do a search for Chicho Ireland murals let me find you to see if I can find you I think I called it taking a walk in Belfast Ireland murals let me see if it shows up graffiti and murals from Northern Ireland here we go here's the link and here are the pictures that I took some of the pictures, it's not all the pictures let me bring up the chat here, check out this so those are some of the pictures I took during that trip for two days I just walked around took pictures checked out Belfast occupation was that bad the British occupation for Ireland was horrendous we don't get taught that history and the states know or in Canada, we never got taught in Canada either being a British-Israeli I'm sure we'll have some interesting news on all this yeah, there must be we got people from the UK and Ireland watching this so there's going to be interesting conversations I think later on at some point I might do a read on this chat a claim of religion it was really bad during the 17s and 18s Lions, when was the potato famine, famine if you want to call it famine, it wasn't really a famine it was a planned starvation from what I know as Irish-American Catholic family not that ooh, look at that, we caught it in time see a bubble nice and you want to scrape the bottom of this thing because you don't want the jam to stick to the bottom you don't want it to burn and we're going to start harvesting some foam I'm leaving the gap wider okay, a little bit wider let's harvest some foam harvest it I do want to harvest something that the foam stays it doesn't calm down too much I harvest it in two bowls I'm going to be careful with this ladle because it slips and closes every now and then and right now I got the temperature around 5.5 out of 7 it was around the turn of the century I'm not sure it was during the 16th and 17th if I remember correctly okay, do you want a fact check yeah, a fact check with good news scrape off some of the foam and I'm waiting for this to cool down a little bit foam goodness this foam is phenomenal I need to give it a stir let's put this here look at this, we need to give it a stir I'm going to kick up the temperature of the water where the lids are okay, now try not to get any of the seeds, just the foam I think I'm going to keep the lid off now let the water evaporate a little bit because I do want this jam to be more solid let's get this here nice color to it beautiful color let's get the foam this is curdling faster and faster now nice and this is sitting at still fine, sitting around fine they appear one thing I found out the reason that there were so many Irish pubs around the world is because of the genocide being perpetrated on them, where they attempted genocide so a lot of Irish Irish fled or went to different countries and a lot of the Irish pubs in the landscape cracked me on this they became hubs for the resistance where a lot of people communicated it was interesting I need to read up on my history again for Ireland I'm going to give it a taste now be careful tasting this this is going to be crazy hot so I'm not going to taste it right now I'm going to put it here I'm going to cool down the buff monster the small rebellion where Dublin was short occupied by the Irish rebels the British leveled most of the city with the worship wow, crazy and Astrid was at last still have some I'm watching what are we doing I feel the bottom sticking that off you don't want to burn the bottom how many pounds of sugar do we have? 4 pounds so it was 8 pounds of blackberries so it was a 1 to 1 to 2 ratio 2 to 1 ratio it was like 1% of red grape let's taste the taste the full see this and it stays solid which is really good and at the bottom of it goes for all British Irish if you meet some yank who goes yeah in English you say cool I lost that last conversations yeah, great color that's one of the things about blackberry the color of the jam is phenomenal you take a little bit of this sour cream bread, sour dough bread with feta cheese so good so good the color of this thing is amazing and then when you do after you know start jarring and stuff like this oh yeah, I should show you this as well so we have the jars in the oven as before right I didn't take pictures of this but basically I got two trays like this of jars so we're going to kick up on the oven right now bake and we're going to call it we're going to kick it up to actually 350 is good so you're going to hear the fan kick in apologies but it's the wave box so we're going to kick up the temperature on the jars to sterilize them to heat them up and then what we end up doing is as before we're going to mill this not live stream so we're going to mill this here and then bring the stuff over and start jarring and you'll be able to see the jarring over here we'll do, we don't have to set it up in the mill same pattern, so from what I understand not too many people hardcore Irish I've celebrated it but from what I understand it's not that huge in Ireland is it how many jars you have in your house? I even went a lot more yesterday the big ones we did for the liquor I had about a 6 pack of those and I bought an extra dozen of the 500ml so we're going to do mainly 500ml that's up to 250ml it's good to have food in the house man if you can do your own jarring and canning and stuff like this it's a really good way to make sure you have food in the house it's important it's not you my brother just a topic and it's very political and as I say I've had family lost their life all the while over it but you did no wrong brother just a rough subject of conversations communication is where is that communication is where is that really jam an offensive common thread that brings all of us together here is Devin what a great thing food, food and drink what a great thing first these steels can't have sure supply didn't eat the dark ends like a lot of jars like this thing full of jars this guy I don't know if you can see it we got jars in here jarring mints liqueurs, jams camucha we are going to start making again pickles it's good to have food in the house it's still very liquidy we should not we added a half a cup of water because we don't want the bottom of that stick but we added half a cup lemon juice basically and flour we should have added like a quarter of a cup we just have to reduce it now let it curcule away let it curcule away we have st. Patrick's Day lots of stuff for this forget the police we need Mulder that's gone next files we all want to be loved as soon as that message gets around the world we can all work together for peace on earth curious about it 100% agreed love and understanding understanding is really important I think one of the main problems with our relationships is lack of understanding you can see it in families right there's lots of love there but then when communication breaks down when someone thinks they're not understood then things start going a little haywire that's good fun let me show you my chart collection there's a reason peace talks often include banquets it's hard to hate someone when you sit and eat with them that's a great point Nicholas that's a great point I never thought about that St. David's Day Mulder for this or a flower leaks are a type of onion leaks oh yeah leaks no peace without war though I don't know I usually end my messages with peace if I'm emailing people so I'm not necessarily in war with them I just wish maybe generically it means war oh the chart collection maybe I don't know you should see this rock collection it's not rocks it's minerals crystals that's from Breaking Bad biggest leak competition in the primary school leak soup is amazing leak soup is so good love it so fucking well should I love it yeah this thing is beautiful and we're gonna be milling this so basically we've cooked it down where there's barely there's still some chunks of blackberry we're gonna cook it down to it's not all gonna break down but a lot of it is broken down like the seeds hour and 17 minutes we still got a ways to go actually we still got a ways to go what we can do right now is actually start milling so let's start doing the milling process and I have another pot here that as soon as we mill this pot is small we're gonna mill enough in here to get like half and then pour it into the other pot sorry about that and then we're gonna transfer let's put the lid over here eat this guy I'm gonna turn on this so this is what we're gonna bring this guy over here let's see it here basically what I do is I pour and it's easier to mill when it's hot can you hear the blackberry the liquid going down so the filter is holding up the what we do is we don't wanna lose this guy this can get messy so we're gonna wear and who says high school then give you anything useful deeper and I made it great sorry about the noise try to keep it down and then what you do is you go in the other direction and it picks it up and with the spoon you just take it out and dump it into a bowl now what I'm gonna do is I'm gonna kick down this element to a tube for now and the reason why I was like man I wanna keep using this stuff cause it still has flavor in it closer so we don't put this in a jar or a vacuum filter it out just let it sit for a few hours because it should pick up the flavor but there are people that don't like it with the seeds a little slower just kick this down to a one and then every now and then you gotta go like this to clear up the holes and then you can go in the right direction goodies out as possible transfer the stuff over cause this is pretty full so usually the milling you don't do on the stove top I'm doing it here because we got the camera set up usually you're doing the milling in the sink that way the splatter doesn't get away so I'm just gonna move this guy here I'm gonna move this guy over bring this guy put this guy here and I'm gonna pour the jam in there I'm gonna pour it slowly actually I'm gonna put the lid down because if there's any spillage make sure I catch it there will be dripping I don't want it to go in the bottom because that way I'm putting it on top again so we don't want give it a wipe so it came through here you just give it a wipe and you're good to go here bring our milling and keep on going and what I'm doing right now I'm keeping the temperature on this one at a one telling us that the jars at a 350 degrees right? now before we do anything else this is what we're going to do I'm gonna take a little bit of the jam I'm gonna put it in the freezer I'm gonna put it in the freezer for a few minutes I want another we're gonna put it in the freezer for a few minutes just to see how fast it hardens because if it hardens then we know the jam is ready if it stays liquid for you know after like 5-10 minutes then we're gonna reduce it a little bit more and we're gonna continue with our milling that thing is cool like that after serve point just gets stuck this is how much we're going to save for eBay I thought about putting up some of these jams on eBay but I looked up the rules and regulations and they said you have to have a licensed kitchen this is a chicho kitchen so it's not gonna work I thought it would be fun to when we do cookings from now on just put them on eBay but we might do something else we might do an open auction that's what some people haven't mentioned that for the comic books instead of listening on eBay where you're getting fees up the yin and stuff through PayPal and what not just do open auctions at some point we'll kick that in as well and what we can do is for cooks we can do as well I think that would be fun a long time ago we made the crab apples I set a couple of jars to people that would kill for some change thanks so much seriously maybe we do next week maybe we do we see let's make the applesauce see what the applesauce is like and maybe we do something along those lines I do need to raise some money I gotta replace the hard core system we had our main desktop computer go down and half of it is down anyway the operating system stuff is going okay but that's been cranking it as well I killed the hard we call it the SSD drive a few years ago so this is the second SSD drive that I'm going through with the desktop so it's time for I think for the next upgrade I do wanna kick it up pretty heavy there's a few things that I need to do especially during the mathematics I wanna now give this, don't forget about this give this a spin as well so you're making sure that the jam is not sticking to the bottom here we got it at one so it shouldn't stick but because there's a fair bit of sugar there you never know for some marmalade this will burn you man you don't want that marmalade is made with only citrus fruits and contains the peel oh really is that what it is Nicholas? that's what's defined as marmalade Gogo Boys on its way can't send jam and comic books in the same same package not a good idea I don't wanna waste this that's the reason I've been making liqueurs with these pulps the amount of jam we're gonna get out of this is not very much relative to to the, oh take a look at this that looks good we pour this in here it's about three quarters full let's check on our jam that's what that looks basically what we wanna do is make sure it's like room temperature it's still fairly liquid right? not that much but I'm gonna reduce it a little so I'm kicking this guy up to two I wanna get it to a level where it's gonna steam at least I can eat oh I didn't bring any bread out I should make some I have some sour dough bread a tricky toast in that the sound of the toaster won't click click click click now I don't want the bread near the jam because it is sweet I'm very happy that we didn't do we should have probably done for the four pounds for the eight pounds of blackberries I think the ideal sweetness would have been three pounds of sugar and then scraping the stuff off the main main and the other one main pots I'm gonna kick the oven down to 325 single on that's one thing of blooming in Ireland every pop had someone like live singers going it was amazing I didn't see that anywhere else not every pop but every club by one too this is one of the reasons we didn't do the milling for the plums right because it takes a forever time to do it is on the sweet side I would do with less sugar I'm gonna give because I don't want any seeds coming in this let me make sure there's no seeds in this this guy I'm gonna kick this up to a three this guy's basically done pour it in here all the goodness out there this is what we ended up getting that was eight pounds of blackberries see you Curious Dad hope you have a fantastic Monday we're done with the mill so the mill we're just gonna put on the side we'll take care of it and we're gonna pour the rest of this in here I'm just gonna do it this way that way there's no splatter to system I'm gonna pour this into our plate where is our plate I'm gonna put it in the freezer okay let's see how salt it we're gonna kick this up I'm gonna kick this up to a four and we still need to keep a pretty close eye on it we don't want it curdling anymore right I just want it to be steaming a little bit we'll see where it goes the curicle is gonna make a splatter all over the place so I don't want to do that but there is one thing I want to do I want to scrape some of that chichon that's not my language it's already hard enough oh this we're gonna put in the freezer here very sweet definitely I would have put one pound less sure and this guy you won't be able to scrape it off I'm gonna scratch the pot I'm gonna scratch the pot let's check it out yeah it's not gonna work it's already solidified there so I'm just gonna pour hot water on top of this boiling it a little bit what's a curicle is that not a real word crazy the words I think they're words that they're not words so be it get this over here let's put this guy in the fridge for now too a lot of this cleanup I would generally do as I'm going right lots of little splatter marks of the jam on the stove so I'm just gonna give these a wipe clean up our area a little bit because we're gonna put hot jars on here we're gonna set this up now what I'm gonna do is because jars are gonna be hot I'm gonna lay down a couple of lay down the cutting board and then put this on top because I don't want the counter top it's not wood we're gonna do this we're gonna lay this on top of this what I'm also gonna do I'm gonna get another sheet but another towel to put on top of the jars once we once we put the jars over there because I don't want them cracking during the cooling process the other thing we need to do is I need to set something up here where I can transfer start jarring make sure you keep an eye on this you don't want this to blow over a spill put the wood on here we'll do it little bit that should be okay we're putting it on getting a little bit thicker it's getting more solid it's getting more solid I want it to be a little bit more solid than this definitely a pound less sugar but still very good look at this thing go what's this called for I don't know how many decades I've been calling it crazy sweet we're gonna go blackberry picking later on hopefully if the season holds up and we'll probably make more berry jam hopefully we get enough and if we do what I'm gonna end up doing most likely maybe we'll see what it's like after it cools down right now it's really sweet what I would do is open up the jars after milling the next set open up the jars and not add too much sugar in the next batch and then mix them together and then jar them again and that'll be the perfect yes so if I end up making another batch of these let's say if it was 8 pounds of blackberries I would probably add 1 pound of sugar kick it down a hard core peace Nicholas hope you have a fantastic Monday thanks for sticking around thanks for the laughs man but it's 1.30 am here and I have work at 6 am 6 am oh my god time for a jar let's do, let's do I'm gonna lay down something that we don't care if it gets seriously stained oh we're gonna kick this down we don't want it to boil up too much and remember we have to keep tabs on make sure the jars don't crack let's make sure the lids are okay it's hot the lids are steaming you can see the steam coming out let's bring out the jars and as before jarring don't forget your mittens you're gonna need them what am I gonna do I'm gonna bring this over a little bit here so you guys can see I can adjust this here let me do a little adjustment here let me see what's going on I have to listen for the sound we're gonna pour it in gentle when I put it over there we're gonna do one let's give this a spin let's make it 251 now these guys are gonna have to pour slow really slow otherwise it's gonna crack all you gotta do is wipe off that top right because that way there's nothing stuck between the lid and the last jar Gicho, your permission is needed what's the permission, lions we're just a chat room for crickets and incidentally lions, what's the permission you guys need they want to name the discord chichos crickets spotty for sure whatever you guys feel like man can we name the discord chichos crickets don't deal man, you got my permission for sure yeah, too buddy and we acquired the name on August 12th, 2019 they're in a blackberry jam making section that's for trivia that's cool and then dear nice, we're getting a nice supply of jam that's good I didn't think we were gonna get this much bad jam but I think the amount of sugar we had might have increased the volume a little bit more jam we only have 500ml jars left I didn't heat up too many 250ml jars I'm gonna kick down the temperature of the oven a little bit I'm gonna kick it down to 275 that's the name of the server for you now that's cool you don't want to pour too fast otherwise the jar will crack you definitely don't want it to crack did you hear what I'm gonna go boop the pouring sound is amazing a little bit so it's not sitting on the spilled jam I'm gonna I'm kicking this guy down the temperature down to like low low right, it's right at the bottom I don't want the bottom to burn and we really don't need it that hot anymore right we still have to maintain the temperature that's a crack, crack, crack that glass broke right the frightening sound pouring the jam I'm gonna turn off the oven as well the pouring sound is amazing the sizzling and if it's gonna crack it cracks at the beginning so pour slow it first let the heat distribute let me see if I can show it to you guys hopefully it won't break see the crack there see that guy put this somewhere safe we need to put this somewhere safe I'm gonna put this guy and no matter where when the jar breaks whatever jam is in there it's sacrificed, it's done do not eat that do not like it's not worth it let's put this guy here we'll bring out the next one we should be able to fill one more there goes another one's ceiling that's the good sound that's the amazing sound so we ended up getting we ended up getting 600 ml and 3 275 ml and this guy I'm gonna transfer over this guy pour this guy into a bowl because we're just gonna eat it so here's our phone by the way see that see this guy there goes another sealed one you gotta do this fast otherwise it just hardens and then you can't scrape it off without damaging the pot all you can do is just pour hot water over it there goes another one they're sealing up really nicely unfortunate that I made it so sweet I should have listened to you guys I'm gonna eat the one on the cloth look at this I should have a pound less sugar minimum but very delicious delicious blackberries I'm gonna put this guy here I'm gonna pour this one actually I can do the water on this later it's just hot I don't want it to burn so let's do this I'm gonna put this guy here I'm just gonna do the wash later I just wanna get clear off the space right now and just get the sugar sorted out that way it just doesn't stick to the pot so we can turn this off turn that if he's okay to go we're gonna let that go and that's what we got with a blackberry jam where is that let's bring that little spatula let's scrape this guy off all this base and all of these things all of the stuff that we used up that has it's all full of jam this is all jammy I'm just gonna put it in the hot water and just melt away so the cleanup is relatively easy everything gets a little sticky so that's what you have to deal with it's a good texture on the jam the sweetness little too sweet for sure here's Martin I was there when the green chuckles dried at the mountains delicious I gotta get myself some sour cream I need the stuff with sour cream we can turn off this guy this video I think it's this one wrong one this one and then these guys can put it away we'll leave this here maybe this guy needs a wash now this is the scrape off the pot so it's gonna be a little bit thicker well it's gonna be a lot thicker than the jam itself most likely I won't know how the thickness of the jam until I crack one of those jars open later on we have this to eat and we have the foam to eat alright so we've got a couple of bowls to eat before that sounds usually the jars don't crack once you close them up two and a half hours realize about the sugar as one of the chief curcolers with two and a half hours that's not a bad stream I did some research the chichonium ranking system is as follows curcals staff first class master curcol first curcule major command curcule major then curcule major of the chichonium people peace peace army I like that the jam looks perfect the texture is really good the sweetness for sure a little bit too sweet I want it a little bit too heavy initially the ratio was gonna I was gonna put two more pounds it would have been crazy right it's a good thing the blackberries were filling up the pot right at least one pound less sugar for next time so we put four pounds of sugar for eight pounds of blackberries I would go three pounds of sugar for eight pounds of blackberries if I'm gonna mix up with these guys probably two two would be good too I think two pounds of sugar would be plenty fantastic fun stream gang the singalong I missed the singalong I missed the singalong fun stream I'm glad you guys had fun I'm glad you guys had fun we've had two streams where it was it was a riot super fun can't believe you a lot tied me out fail 33 11 I want to check it out sugar over less and over time I don't know usually does it get sweeter over time or less sweet I don't know I thought of it on that level but we'll keep track of it and for sure right now it tastes really sweet it might blend in more so it's less sweet but it's pretty sweet it's pretty sweet I think four pounds of sugar was a little too much sorry thank you we might have had some troll action going on mods thanks for taking care of business seriously I appreciate it very much bless me bless me so in two days we're going to do and I'm going to post a picture of how many apples how much apples we have tomorrow most likely I'm going to cut up the apples I might do it Wednesday morning and put them in the pots because they're they're basically apples that I picked when we're driving it was in a field and someone had planted four different types of apple trees and it's an open field like no one's taking care of it right and because there it's an open field some of the apples have worms in them and stuff like this so I'm going to cut them up throw away the wormy part the rest of it is okay right and if we get any worms in there it's just protein in the jam right apples but we won't I'll make sure we don't get any worms in there oh good he got his last chance after all okay so you guys gave people a warning good stuff good stuff no worries apple jam apple sauce so the sugar content on the apple that we're going to make applesauce we're going to make is going to be way way less right so the odds are we're going to go like if it's eight pounds of apples we're going to put one pound of sugar maybe one and a half pounds of sugar maybe two not four maybe two maybe two okay because they are tart apples so what I did after the blackberry picking we were driving and we knew where these things are because there's an area near me anyways what I have 20 minute drive where it's like full of blackberries like seriously it's known as the blackberry center right so where people go blackberry picking and there's different side grows that ripen at different times depending on how we sound again so we picked what we could the blackberries are just cooked up on the way home we stopped by the four apple trees and I picked some apple should I bring it show it to you let me show it to you they're heavy nice okay it's a fair bit and these ones are red apples they're very good they're tart so it's going to be really tart okay definitely not as long as the best not one apple pie apple pie would be amazing so these are like look at this from a field super delicious like really so good here's another one some of these have worms in them like that we can eat it on the other side so I need to cut these up super delicious tart as well and then there's green ones here's another worm just eat it on the other side and there was another one that I didn't pick this was enough and we're not going to cook all this I don't think so pretty good these two guys have a stronger flavor this is like a typical green apple and it's got red in there too I don't know what kind of apple these are so I'm going to cut these up tomorrow I'll post pics on them tomorrow I like them apples I knew I'd visit some chucho clacks on YouTube I still don't know how to read a textbook board game collection is good I still need to make video game collection I was planning on I had my posters out I was going to make a posters showing you guys the posters collection and recording on an HD camera and stuff but I was going to make a poster showing you guys the posters collection on an HD camera and stuff but my editing computer is done I've got to wait until I can I can get that back up of running again I sort of love Spotted T my first video was the first comic oh was it the eBay the first one we didn't get a lot of daredevils that Spotted T that was a fantastic buy right I had no idea we were going to go into a full blown comic book playlist with I don't know how many comic book videos we have doing a haul selling stuff on eBay getting the collecting the data start doing mathematics on it I had vision to sort of thought about it because in the intro I mentioned this is something we could do I'm glad it worked out where we've done so many reading so many comic book hauls and we sold some stuff and listings and talking about history and all that just fantastic one of the great loves of my life glad to share it with you guys glad to share it with you guys okay gang let's call it a stream I'm going to do a little bit of clean up here we have some splatters and stuff I'm going to wipe everything down so it's not sticky I hope you enjoy it I'll let you know how the jams are if the sweetness goes down a little bit I don't know if it will Martin mine was a comic reading fantastic I can't believe those became popular and people really like them because my pronunciation and name sucks my reading is not the best I really for me when I was growing up I get panic attacks teachers would get you to read in front of class or whatever I didn't like it so I'm glad I've broken through that barrier personal obstacle and it's been received so well phenomenal really thank you teacher my pleasure thanks for the fun chat good times tight stream didn't think I'd make the whole thing we'll try to catch the next one awesome Casey thank you for thinking and thank you for adding the names of whatever being kept track of strongly I was looking for Batman the call and I found teacher wow that's cool we still haven't done the Batman cult reading yet we gotta do the Batman call we can't do the comic book readings yet I'm gonna get that stuff sorted out cheers for the effort cheers cheers okay guys hope you guys have a fantastic Monday and I'll see you guys in two days and I think we're starting at 11am my time I believe so on a Wednesday August 14th I guess August 14th thanks everyone and thank you all the mods for taking care of business sure don't look at me I don't think so bye everyone