 TLO what's poppin? We are on kick KICK. We are not live, but you can leave a like comment subscribe Turn on your post notification bells. Let's continue to grow the family from Chicago to the UK Right here if we go live and you happen to miss it this or any highlights will be and things of that nature Don't forget. We do got the patreon. We just started Sherlock. We watched that Friday It's a W show every time you turn on the episode. It's a 90 minute. So it's like a movie I'll take it and we got the discord as well, man This core plays a big role now that you can't send links in the chat through kicks So you send through discord and we watch This is quang Trann I used to react to some of his stuff when he did like heroes chicken and things like that But this is English Sunday roast On a Friday afternoon I'm here for it Maybe this will give me the motivation I need to actually put it in motion to cook one myself. I Still want to try it in the UK when I get there, but maybe I'll cook it myself one day In my English Sunday roast Sunday roast. So don't mind the color. It just has been Exposed to some oxygen and that's why it's just kind of this color, but it's still all good. Okay So let's marinate our Sunday roll. I want you to tell me if you're doing it, right? It was three tablespoons of oil here two tablespoons of salt table spoon of black pepper a teaspoon of Onion powder a teaspoon of garlic powder. Nothing to it. Nice beautiful clean gloves massage. I love the way he measures stuff, man To me it just be looking so off, but it guess it's not cuz he's a real chef and I'm just a three-star Michelin chef I didn't massage this in very well, so every get into every single crack of this Because you want that flavor to seep into the big bad boy here So we got some potatoes already boiling up already. So they're nice and cooked for about 15 minutes nice boiled potatoes right on top of a country some oil to the mix the two table spoon table spoon of salt All around and just keeping it simple a table soon up paprika Color paprika is for color really don't got no taste right very simple. Hey, I was bringing you that 500 rolls going in Yes, the key is very high right now just because Potatoes on the bottom because we're gonna cook this for addition or not just no We're gonna cook this for about 50 minutes on a high Then we're gonna turn it off after 50 minutes and just let this sit in the oven without opening it For additional hour. All right, here we go. Oh, okay that's like I Feel like I knew that trick, you know, I'm so not just having used it in so long because I am a three-star Michelin chef I boiled carrots here boiling for about 20 minutes at 20 minutes I'm just gonna toss it into my pan here just a nice quick saute with some butter in the same water as the carrot We bowl we got broccolini. We're just gonna boil this for about I ain't never seen that type of broccoli in my life One minute once cooked into our butter or excess butter with our carrots and let them all swim together All right, here we go a simple gravy without even knowing you made a simple gravy So a nice pie or pot here two clumps of butter in her cup of flour in post this up until your desired color So I kind of like mine a little doc just because when you add the broth and stuff in it will like much You got your desired root color We got turned off your heat turned on the fan that butter really cooked down, but that is a fat pan And because it will get a little smoky, but make sure your heat is off right so here we go 425 mil of beef broth make sure your fire is off, right? Teaspoon of big boy on here We're liquid form half a teaspoon of garlic powder a teaspoon of onion powder half a teaspoon white pepper a teaspoon of salt But we're gonna adjust and taste this for our own liking in the end kitty now He measuring it right for the gravy gang man. Let's chop the steak down for you to see you right? So that's look good my boy. What are you for breakfast today, man? I had raisin bran oh You guys like it more. Well done. Just cook it over the top if you don't eat it as it is right so Why he cut it that way and not in the other way Look good to me. I like a little pink. No wait a minute that thing's still bleeding Oh That's a little raw if you guys Panini press you're correct my friend, so don't be yeah Yeah, yeah, yeah, I knew it was still raw 50 minutes wasn't enough the shame that you messed up on your road You can always fix it. All right. Nobody's perfect. I don't know why when it comes down to state a lot crucial It can be fixed got instant points taken off for my English people Let's go. Let's start your sharp pudding one cup of flour one cup of milk here Five crack eggs into the mix. We got a half a teaspoon of salt to beat until smooth I Got some hot oil in some muffin tin here. Maybe two tablespoons in each This has been kind of looks correct eating in the oven at times be sparing high for about ten minutes in half a ladle in half a ladle in Okay, like I said, I'm speaking at 500 degrees Fahrenheit We're gonna toss this in for about 10 to 15 minutes on it And well, I'm a Yorkshire pudding expert. I've tried it never made it from scratch, but I'm gonna do the one with The Yorkshire pudding in the sausage. What's that one called again? I'm gonna do that soon Look at the Yorkshire pudding while still up and at it. All right, it's nice and high, right? When I take it out, it's gonna be nice and flat. I don't know why there's some greens You know why I say you're not a professional English cooker UK cooker Get some orange Hey, I feel like in the UK. They do all the roast all in one pan Like from start to finish am I wrong? All right to Yorkshire pudding Nice and high. You guys see it really high. I'll give you three like this. Yes Nice and high. Hey feel like this is a fail This is all a fail except the Yorkshire pudding if it flattens out You know, I did it right All that all is now It was like a gravy. I could be wrong On the scale of one to ten. Let me know in the comments, which I rated man. It probably tastes good though This is my Sunday lunch You got to remember when he cooks is his take his his spin on it Any English men and ladies out there Parsley then we'll call it a day hit on a 69 Your beautiful son So you think you know wigs and do you really this is like gonna be a trigger warning right now I feel like a lot of controversial things went on on this and this is up my guy Sunday roast is a steeple In England in the UK and I feel like he did a lot of things that y'all knock on like Feel like a lot of stuff is incorrect. I don't know English Sunday roast so You guys see how I did it. Let's just go for a Yorkshire pudding first. That's because No, you got to fill up the Yorkshire pudding. I don't want it to be in cold All right, so your shop putting first super confidence. I don't sound bite of it Mmm. You got to put a carrot a potato a piece of meat all of that in there A bite of everything Steak is still very delicious Mmm Not gonna lie still look good. Like I would I would eat it definitely But it's just not the way y'all do it, right? Like I know I know quang quang That is your take your your look outlook on it, but I Feel like this is a controversial video Anybody from England watching this this they're gonna be tight about this Sunday roast is a steeple Some you got to do it exactly like they do it just like like fried chicken and and or or not fried chicken Mambo sauce or or mild sauce in Chicago. You got to do it exactly how it's done. I think Sunday roast is something you got to do exactly how it's done You can't venture off and try your own your digs on it. You just got to rock it out how they do it in the UK Let me know what you're thinking man It don't look bad though. I'm still eating it 10 out of 10 times, but I'm just saying What is that I don't even know what that is Broccolini, is that a real I'll tell you what in Canada we have a thing where it's called a Jigs dinner a lot of newfound ladders It's a nice jig dinner Never heard of it. I want to say There's somewhere the only difference in this look I just hear that it's still red. It's still nice and good I just hear the front and back So it doesn't scare you guys No, it's scared you it was raw. I've seen it. It's still very delicious You got to get one good bite put everything in one bite exactly like I did you know But everything's ball then drinks and rhythm Hmm. I feel like normally he would eat everything No, man, let me know what you're thinking the comments man So I'll leave a like comment subscribe turn on your post notifications I'll go