 TLO what's Hey I'm trying to shoot vlogs in the month of December man. I don't even know what they should be about man I'm trying to do the whole vlog men's joint Should I just get on there and just talk or should I be doing an activity or should I do a little mixture of both? I'm not sure yet, but I got on here to show y'all my team-making ability Just in case anybody has been doubting me lately That's not what the video is about though. You see the title, but I got twins I got a hot spot of things, but this what I just made though And did I boil water on the stove? Absolutely not Come on now. I'll do this. I really do this and just in case you thought it was a game Come on now. I know you get me. I Like mine milky. Sorry spilled a little bit man Right now I'm about to go live on some late night stuff. I'm gonna edit this video as well So I got the little setup you feel me that monitor That monitor I'm about to edit something y'all about to see me edit so I Don't know. Maybe this will come out tomorrow. It should come out tomorrow. That's a good video lucky. I Made chicken. Oh my bad. I made chicken parm or how do y'all call it parmo? I made a parmo From scratch all by myself Not surprising. I am a classically trained Michelin's Michelin chef I've been in the kitchen with Gordon Ramsay Just a multitude of Chicago chefs And I'm really like that I'm like that with a stove And you know, I'm not the most Traditional I know I just said I'm with the lighting in here is bad There we go, I know I said I'm a classical trace traditionally trained chef but like some of my methods Some of my methods are not normal Just check out the video man. Let me know what y'all think brown leave it like comment subscribe if I did good Leave it like man. What's the like goal for this video? I say about 200 like let me get a little 200 Y'all want to sit like let me get it like 200 200 nothing for y'all, please All right, man. I know I've been absent for a little while, but I wanted to do something Something good something crazy. You know I'm saying and now as you see by the time of the video I'm doing the chicken parm starts off with a little Béchelamel sauce. That's what it's called Béchelamel Yeah, get me the saucepan Put some butter in it Boom, that's a couple tablespoons Little garlic for flavor That's okay, and please don't think I know how to do this off the top of my brain because I don't but you know Next we're gonna put perp flour in it two tablespoons of flour We want to mix that in until it's smooth. All right, that's the kind of consistency you want to go for now We want to add some milk, right? Whole milk none of that extra other stuff that I've normally be getting but add it in you want to whisk it Whisk it a little bit at a time. I Don't have a whisk. So I'm using the fork. We want to get this until a nice thicker consistency So hold on. All right. Now that that has thickened up Yeah, yeah, we're gonna put it on a little light simmer on another boiler to get a little thicker We put some salt If I open the salt though first you've got to open that thing put some salt put some pepper and Parsley cuz we're fancy We got a bachelor nose off on to my chicken. It's huge chicken. Okay. All right. I got my chicken clean. I Cut it in half because it was too big pause Let's get it. Let's get the flour prepared. We got a season the flour. Hold on. All right to season the flour We got onion powder Salt pepper cayenne pepper and that's it and I don't know if you like me But look this how we season stuff we put it in the bag. We shake it up Season flour Now this is the part. We're all waiting for this is the part where we have to beat our meat Okay, cuz we want that flat Now depending on how flat you want it. It really don't matter It's just make sure it's flat and even on all sides Chicken in bag because I don't have a Ziploc. I don't have anything to beat my meat with either. So, okay I'm gonna improvise It's working just fine Okay, that was a little ridiculous. This is better. I'm gonna just use this methods may not be traditional, but they work Yeah, get me Okay, we got season flour beat meat breadcrumbs Part panko we need some eggs. I got to I don't have a bowl big enough to dip it in there So this is the air fryer Thing so, you know, we make it happen over here eggs I definitely don't have a pot pan to make this in so this is a you know what this is a thing Put some oil in it heat it up. It'll work the same, right? I'm sweating We don't make excuses we just make it happen here, so we got chicken Seasoned flour. It's a lot in there. Just it's in crevices eggs breadcrumbs Bechamel, and I got some cheddar cheese in the refrigerator. So let me let me put this in here chicken flour chicken egg chicken breadcrumb Now I know y'all in the comments going crazy at this point But you know I did it Okay, my oil is hot. It looks very hot. I'm gonna turn it down a little now I want to do this with with safety in mind, okay? if you are not an adult even if you are an adult is questionable Here we go. Definitely you have to heat too high. Okay It's calm now We're gonna let that cook for like four or five minutes All right, so we got the chicken is done now. I'm gonna put the best lemon sauce on there It came out a little thicker than we had it earlier And this at this point you got to grab cheese. I got a cheddar Monterey Jack blend Got a cheddar cheddar cheese Gonna go on top and then I'm gonna get the cheese to melt Y'all be putting it in the burner And y'all got chicken parmo Made it from scratch me myself and I Don't hate in the comments for the test it out I'm just gonna throw myself Right on into it. I'm gonna do the little piece As y'all know, I don't know how to eat with a fork and knife But I'm gonna pretend It's cooked y'all Don't want to hear what y'all normally eat is with Y'all eat this with chips a vegetable home. I'm not bad I'm sure it's better when y'all do it But you know y'all know I'm a five star Michelin chef, so it hit You get me If I could do anything different I would probably like put more seasoning in the best lemon sauce like some cayenne pepper or Anything to give it like hold on hold on hold on hold on hold on Everything that gave it the profile that I needed that's it Yeah, that's all these with a little bit spike. We're gonna do these