 Cool. Rumble should be going live. Twitch should be going live. There we are. Twitch awesome and Rumble usually kicks in within a few seconds anyway. Within a few seconds we should be live. Gang salutations. Today today is September 9th 2023 and we're doing a cooking live stream. We're gonna make some strawberry jam. Same recipe style, same technique as we've done for the previous jams we've made. But this one takes a little bit less effort than I'm just popping out the chat from Rumble so I have that handy as well. This one takes less effort, strawberries than blackberries because for blackberries you need to mill. You need to get rid of the seed. And it just got rid of some of the seed. We're soaking it in water, had juice, like stuff like this. I got rid of the pulp actually. This one started formenting a little bit. Bang bros users. Salutations, salutations. How are you doing? Hell yeah. Just got off work driving home. Awesome, awesome. An elder god. How are you doing? Let's check it out. Let's make sure we're live on Rumble as well. We are indeed awesome, awesome, awesome. So basically this takes less effort to make the strawberries. So we're gonna be going nice and chill, nice and chill. Most likely we've got two pots going. Depending how much we're gonna use for the liqueurs. List nine, nine, nine. Salutations, what up, what up. Afternoon, all afternoon. So we're gonna make some strawberry liqueur as well. And Nicholas was asking me if I had made watermelon liqueur and I haven't yet. So most likely we're gonna make some watermelon liqueur as well. Oh my god. Strawberry decentralized fields forever. Hilarious, hilarious. Jelen, is that you Jelen? Bang bros user? I didn't recognize the name. Is that you Jelen? You changed your name. Jelen to Bang bros user is a serious name change. This is a serious name change. I forgot I changed. Oh, you did change your name. There it is. No, Helen. Jelen. Yes, sir. Yes, sir. Salutations, Jelen. Oh, I have a pour of my beer. I've got tea going right now. I'm gonna pour a beer. Salutations. Thank you for letting me know. Again, actually before I pour the beer and stuff like this, I'm gonna do my little intro. Give people a little bit of time to roll in because sometimes a slow mo, right? Notifications don't go out and whatnot. So as for my quick intro, where are we at? Where are we at? We're right here. We're on Patreon. We're on Substack. We're on Subscribestar. For those of you that are supporting this work on right now, Patreon, Substack and on... Where is it? Twitch. Thank you very much for the support. We're also getting a little bit of support as though some people are supporting on SensorTube. Again, thank you very much for the support on SensorTube as well. This live stream is gonna be SensorTube friendly. So the full live stream should be uploaded to SensorTube as well. And of course, all the support we're getting through every other means as well. Including the community we got on, Guilded, which is fantastic. There's a handful of people that listen to what we do on SoundCloud as a podcast gang. Apologies for not staying up with it. Not the next upload but the following upload for the investing one. I'm gonna load up the audio for it. And then from now on, we're gonna upload anything that I'm not moving around back to the regular routine of uploading as podcasts. Jump back into it again. Laying field, first time chat, salutations, supporting jam. It's a noble thing. It's a noble thing. And it's a delicious thing. And it's a delicious thing. Salut, first time chat. Lark Bark, how are you doing? Hey, hey you all. What's happening? We're making strawberry jam. We're making strawberry jam. Gang, we're also on Twitter, Mines, Getter. We're on Gap, we're on VK, we're on Substack Notes. And as always, as always gang, salut to the mods, salut to the mods. Thank you for the support gang. Hello God. Cheryl, I'm not sure she's gonna be here. I think she's camping. And other mods may pop in and out. Hello God, I want to hear the cat conversation from a finance stream. What, which cat conversation? I can't remember. No. Caffe Gaffoni, what are you not on? What am I not on? We're not live streaming on SensorTube. We're not on Kick yet. We're not on Pilled yet. We will be, we will be. I've heard BitShoot is gonna start allowing live streaming. We're gonna start as soon as BitShoot allows live streaming. We're on it. And that's the odds are that's when we'll probably kick in everything else as well. So I'm holding off until BitShoot goes on. We're decentralizing. It takes work early. It takes a fair bit of work from my end to decentralize. But extremely important because I don't like being censored. And a remaining on censored platforms is like being in prison. I'm not a child. We're not children, right? We're adults. We should be allowed to have a conversation like human beings. Words should not be censored. Topics should not be censored. So we're gonna stay decentralized up the effing yin-yang, right? Because we don't like tyrannical centralized power technocrats. Who knows? At some point they may say, hey, you're not allowed to eat strawberries because you're using sugar. And sugar is bad for the environment. Climate change, carbon tax. We're gonna tax you more. We're gonna allow you the freedom as Twitter, the CEO of Twitter says. We're gonna allow freedom of speech, but we're not gonna allow freedom of reach. So you're pissing into the wind. That's what the technocrats want. Oh, we don't play that game, right? After. So as for your question, what are you not on? I'm gonna be, that has been the game always. Even in personal life, if I go into a club, a bar or something like this, and they're censoring me, they're preventing me from being me, they got whatever it is. The restaurant says this, that, that, that. We don't. I don't. I don't. So we're gonna stay as Bruce Lee would say. Be like water, my friend. Right? We're gonna be, be like water. Right? J-PAL 79. Hello, Chico and all. A fresh strawberry liqueur today as well. Indeed. Yes, yes, yes. All I got. You left to feed cats with Mike. Oh, I did too. That's gonna go up on, what do you call it? SoundCloud as a podcast. That'll go up on SoundCloud as a podcast. Feel the foxhole is so uncensored. Nice. Nice. Awesome. Awesome. Awesome. Let me take these guys down. We're gonna bring the strawberries out. And we're gonna get the strawberries going, and then we can freely converse a little bit until the strawberries cook up. Okay. So let me bring the strawberries. Apologies if I'm not gonna read the chat. I'm gonna be moving around a lot, leaving on glasses and doing all this. It gets me crazy dizzy. Crazy dizzy. Okay. So let me crack this open. We're gonna do... Oh, here, let me bring up the cameras. Actually, no, for this one, I'll show you the strawberries first. Let's make some room. No, I'm not gonna bring out because food flies are loving the strawberries. And we've got another bowl as well. So these are the strawberries we got from a local farm. Okay. And this farm, their fruits are unsprayed. They don't use pesticides. Okay. It's an organic farm, and we've been buying from them for a long time. Strawberry specifically. Every year, the strawberries are phenomenal. Last year, we were gonna make strawberry jam, and we bought one flat. Loaded up pictures. Loaded up pictures. If you look at, you know, Patreon, Subscibe or Subscribestar, I loaded up pictures of how much strawberries we bought for this year, right? We bought one of those flats last year. We said, okay, we're gonna eat a couple of the containers and make strawberries for the rest. We ate the whole thing. It was so good. Like, crazy good. Like, wow. Right? And we went, okay, okay. We'll buy another one. We'll make strawberries. The other one came, and we ate the whole thing. Like, we didn't get a chance to make strawberry jam. We're like, okay, okay, okay. We'll buy the third one, and the third one will just make strawberry jam. We're not gonna eat it, because we had a lot of strawberries. We bought the third one. We ate the whole thing. The strawberries were so those, after five or, no, long enough, like, I don't know, seven years of buying, eight years, I don't know what it is, of buying strawberries from this farm, local farm. That year was the best year. And every other year was phenomenal. This year, there was something going on with the strawberries. We tried to get strawberries earlier. And they said that something was attacking the flowers. And the strawberries weren't, the flowers weren't turning into strawberries. They weren't pollinating properly. Right? So we ended up, and then, you know, we waited, waited, called them every week. Do you have strawberries? Do you have strawberries? Do you have strawberries? And then finally this week, they said, yes, we have strawberries. I said, okay, give us two flats. Right? One of the flats, those two flats that I loaded up the picture for, I should have had the picture available here. It is what it is. One of the flats was $75 Canadian. The other one was a day old, was $50 Canadian. Fantastic deal. Right? But these strawberries aren't as good as the previous years. Right? So for example, take a look. I've already taken out the bottom of these things. Right? The green part. Right? So you take that out before you make the strawberries, before you make the jam. But then their heads, my partner calls these the butts, but I call these the heads. They have this, it's harder. They're not all like that? Here, let me see. Let me take a look. They're not all like that? Right? Compare that to here. Let me give you the same size. Here, for example, these two. Right? So this is, doesn't have that, and this one does. Right? So they're not as good. They're still good. Right? They're still very good, but they're not as good. So we went slower on this. They're more tart, which makes them fantastic for jams. So these are perfect jam making strawberries. These little hard parts, they might be in the jam, but whatever, it's just seeds. Right? And these will be really good for liqueur as well. So we're in luck this year. The strawberry and art and strawberries aren't as good as previous years, so we get to make strawberry jam. That's the long story short. Oh yeah? Or a short story long. So let me do this. Let's transfer these strawberries into this container. What's the best way of doing this? The other one I can flip because it's a bowl, but this one is going to be more difficult. Let's try it out. Let's see if we can do it. I'm going to do it with hand first a little bit. By the way, I've already washed my hands and everything. Washed, what do you call it? Cleaned up the countertops. Always clean the kitchen before you go big on it, right? Especially before a live stream. But if you're doing something like this, you want to have a clean kitchen, everything put away properly, no messes. And I washed these last night. So I cut off the green part and I gave them a nice red rinse. Okay, I want to see how much this takes. I didn't think the pot was going to be big enough to take all this. It was. We had a couple of droppings. So I'm thinking we might just make one pot. Okay, let's check it out. Sorry, let me get caught up with the chat. I'm going to turn on the cameras here. So you see, which one is the left one? This one's the left one. This one's the right one. Yeah, that's the right one. Oh my God, don't eat them all. Ta-da, ta-da, ta-da, ta-da. Capcom, did you ever watch Bojack Horseman? Bojack Horseman rings a bell. Amazing animated show that details with depression, deals with depression, addiction, and celebrity. No, no, I don't think I've seen it. Fifty minutes. My 40th birthday. Yeah, we're going to be doing Alargao's birthday on Monday, by the way, gang. Bring spirits or celebration, you know, whatever you use to celebrate. Absolutely, you absolutely hate strawberries. Mmm, strawberries could be very, very good. Right? Sima zima. I don't know what that says. Wow, that's a lot of strawberries. Ah, there's more, there's more, there's more, there's more. Chuck Bucky, save some for a short, oh, shortcake. I don't know how to make shortcake. El Fida, salutations, hope you're doing well. Oh, let me pop up the, I gotta bring up the, there it is. Hostel Hedgie on rumble, rumble. Okay, now we can count, since we got on there. We got 32 people on Twitch, and we got six people on rumble. Salutations to everybody. I'll get a port of beer. I'll get a port of beer. Salut, gang. Salut. Okay, let's bring the next batch of strawberries. What we're gonna do, I'm gonna top this one off. Okay, I'm gonna top this up. Pour sugar, put the lemon, turn it on, and then we're gonna make the liqueur, and then we'll see how much strawberries we've got left. Okay, so, yeah, that'll be fine. So here's the rest of it. Well, it's not the rest of it. It's a little bit more in the fridge for eating. We've already eaten the tongue, right? So those two flats of pictures that you saw, it's been nibbled at it a little bit. So I'm gonna fill this up. Yeah, we're only gonna make one pot. Okay, we've gotta keep enough for liqueur. Is that enough for liqueur? Okay, we're gonna have to fill it up. Okay, we're gonna eat this one, too. It felt super delicious. So let's do this. You guys see this one? I'm gonna put one more. Which one should we make liqueur? We're gonna make liqueur, and liqueur, and this one's gotta contain more. All right, this one's gotta contain more. So I'm gonna do strawberries more, because strawberries are crazy delicious. The liqueur, strawberry liqueur is insane. So good, so good, so good. So let's do this. Strawberries liqueur are so easy to make. Oh, we lost one, we lost one. Can't do it. That's what happens when you get kitty cats. If it falls on the ground, you're touching it. Don't eat it. Don't eat it. With pets anyway. Shake it, let it settle. So we can add more. And if we're gonna run low, I had... This is what I've made as well. This is just strawberries cut up, put in a container, spray sugar or maple syrup. We did a little bit with maple syrup, and this one was sugar. And then you let it sit in the fridge overnight, a couple of days, three days. It's like strawberry syrup. I'm probably gonna eat pancakes tomorrow. Strawberries syrup. And you can eat these in a bowl. It's like syrupy. So good, so good. Right, show you that. It's like syrupy. So I used this... Sorry, I'll go out on yogurt. Mmm, cereal. So good, so good. So good, so good. And it still has a little bit of tartness. They'll make amazing liqueurs. So we got this much. Check this out. We got this much strawberries left. So we're just gonna top it up here. Okay. So we got one pot going. That's it. We indulge too much. We'll make the liqueur as soon as I get this guy going. Okay, let me just put this here. We don't need this guy. One last pot. Okay, these guys we can put away for now. Let's bring the sugar. So I'm gonna turn this up right now. This guy we're kicking up to... I'm putting it at four out of nine. I'm gonna put a little bit of... I'm gonna after I put the sugar in there. I'm gonna put... Actually, no, no. I'm gonna put a little bit of water right now. That way, the sugar doesn't go down yet. I don't want it to possibly burn, right? Just a little bit of water. I put more in this one than we did in the blackberry because the blackberry was juicier. These are a little tart. So they'll probably... It'll be less watery, hopefully, anyway. But the blackberries were pretty good. As far as sugar goes, we're gonna add... I'm gonna add two and a half cups. Like people say, when they say give a recipe for jam, it really depends how sweet your source material is. Right? If this was last year's strawberries, I would say two. For these ones, I'm gonna add... No, I'm gonna add two and a half. Later on, we can taste it to see if we want to add more. Two and three quarters. Two and three quarters. Two and three quarters, right? Let's put that there for now. Because we may be hitting it up. Because we're gonna hit it up with for the liqueur anyway. The next thing we need for this is lemons, right? So we're gonna cut up the lemons. I'm gonna put... How much lemons? How much lemons? I want this. I'd like this one better. I'd like this one. Because it's got a little nozzle here. You can let air out, steam out. And this one doesn't. I'm gonna put one and a half lemon juices in this. Let me just read the chat. Astro sweet, how are you doing? Good afternoon. All you good folk, indeed, from Rumba. Salutations, brother. Salutations. Translate. Oh, hello, dude. Translate. That's a translate. Nice. Nice. Thank you, Elder God. It's calf corny. I hate strawberries, raspberries, blueberries, cherries, all the iris. Really? Man, blackberries, too? All they... So good. So good. So good. It's a good thing. Otherwise, I would have been hungry. Haha. I snagged all the gods. I had some whipped cream as well. So nice. Yeah, us too. Us too. Astro sweet. Hello, friend as well. Salutations, friends. Hope you're doing well. Hope you're doing well. Oh, we got a raid. Burned fish is raiding with a party of five people. Salutations, burn, burn. Burned... Where did it go? Burned fish. Hope you're doing well. Salut, salut. Thank you for the raid. Thank you for the raid. Raid, raid, raid, raid. That looking good. Strawberry jam. Got to make it. Got to make it. Yeah, and welcome to the stream, gang. Lonely Piggy. Yo, yo. Hope everyone's doing great and enjoying their weekend. Cooled down a bit here in Montreal after a week of insane temperatures. Yeah, it's cooled down in here. In the mornings, it's cool. In the evenings, it's cool. During the day, the sun's up. It's nice. Greetings and salutations. You as well, burnt fish. Thank you very much for popping in. Let's do the lemon. I'm going to just juice the lemon. I'm going to put one and a half should be sufficient, but let's do two. Let's make it tangy if we can. Okay. Well, it depends how much juice these lemons have. Let's figure out how much juice they have first before we commit. I've already washed the lemons as well, right? I do a little prep. Usually the thinner the skin, the juicier the lemon. One lemon is going to be enough. One lemon is going to be enough. I'm going to show you. Check it out. That's a fair bit of juice. Okay. Let's have out the seats. Hey, what's up? Salutations. I hope you're doing well. I had the strawberries out yesterday and I was washing them. I had to let them dry a little bit and stuff like this and fruits fly started accumulating. The little buggers, they love strawberries. We've got a little fruit fly catcher as well. My partner made it. Simple contraption works great. After this, we pour beer and make liqueur. And then we're going to make strawberry liqueur as well. And the pulp of this I'm going to dump in my tea. Just lemon tea. Delicious. Sal just came back from the outside. So this much lemon juice is plenty. Plenty for this. And we've got our little mixer. Let's just level this up. A little sugar added to the strawberries. I should have got some whipped cream for us. We've got some whipped cream. So close this off at four. Let it cool. So let's put that there. Let's put this here. Yeah, I'll do the cleaning as soon as we make a little bit of liqueur. Okay. So let's do... Let me bring these. Such... Way easier job than the blackberries. Because no seeding involved, right? Milling involved. De-seeding. Jam time, jam time. Finished to salutations. Is it normal to add lemon juice to jam? We do. We do. It increases the pectin level, I believe. And... I don't know if it's pectin, but it adds that tanness to jam. And I think it gives it more... more pectin where it solidifies a little bit. A little bit more solidifying agent. I don't know what you call it. Sugar wise, we're going to add one and a half cups to this. Okay? Strawberry liqueur is back. One cup? Let's just add one cup. Yeah, let's just add one cup. For now, anyway. Sugar content. Okay, a little bit more. One and one-fifth. Just a little bit more. I'll keep the thing in the jigging. Actually, no, let me take it out. As the odds are, we're not going to add any more sugar. If we do, we've got more. That we can use. Let's lock this up so we don't have any accidental spillage. Warzone. Man, I need to make some liqueur. Our garden is going crazy now with Roma tomatoes. Yeah, yeah. With the romas. I didn't plant any romas this year. I got the little cherry tomatoes and bigger tomatoes. But I got two different colors. I got the red and the yellows. I really like the yellows. Yellows are nice. Just going to finish this off. And then I want to bought another one. A bigger one. Is that the robot litter box in the background? The spaceship? That guy right there? It's so good. Really. Highly recommend. Highly recommend. This is about that much. This is a 40 oz. So we used 1.75 liters. So we used about a third of it, I guess. 40... 40.5 by 313. 13 oz. I guess. I'm just going to let it sip like this. Maybe put it in the sun in the window sill. Wants the sugar to dissolve a little bit. Give it a nice shake. I might give it a shake now. But no, I'll leave it alone. Because this one does... It's not a perfect, perfect seal. So I don't want to get that stickiness on me right now. With the alcohol. So let's put this guy here. The watermelon. We're going to cut up and do... As soon as I give this a little swirl. Astrosphere. We're going to cut up a little bit of... Phenomenal... Oh, phenomenal. Phenomenal heirloom tomatoes for the season. So sweet. Really, I got the... We got one of the ones that are black and they go red. And they've been good. But I like the yellow ones way better. The heirloom tomatoes... They can be hit and miss that I've tried. So... I don't tend to try to grow them. And they don't grow... So much. You got a phenomenal heirloom. Nice harvest. That's good to know. Bang Bro's user. As a former cook... You can use red wine vinegar for that... pectin. Oh really, you're talking about... I think it works better than lemon. You can try a tiny batch for experiment if you ever have time. Really. So what am I trying? Red... wine vinegar. Not apple cider vinegar. We use... In general, we use apple cider vinegar. So red wine vinegar. A little bit. How much? As much as the lemon I used? In a pot. Lonely piggy. Our tomato plants are going mad too. We don't know what to do with all of them. You could cook them up and freeze them. Right? You could cook them up and freeze them. Or just freeze them straight out. Bang Bro's user. Yes, sir. Same amount of red wine vinegar as lemon juice. I'll give it a try. I love the vinegar. Flavor. Balsamic vinegar won't work, no? Balsamic as well. Is that okay as well? Lonely piggy and bell peppers as well. Nice. Finished, dude. I have a problem coming to watch your streams. Every time you make stopovers. To also make something nice. My homies finished, dudes. Let's cook together. Let's cook together. Fun. Warzone. Any world poll could stream coming up. I should check your schedule. We're streaming next couple of days. Warzone. We're streaming tomorrow at 2pm. Okay, we're doing movies. And then on Monday, we're streaming at 1pm. And that one is patio cigar. We're gonna do a little light a candle for Elder God. And I'm gonna eat some pastries. And open discussion. So we can talk about politics then. Right? Elder God, wait. Where did that vodka go? Was making a sandwich. Vodka? This guy? We use this much in the strawberry. We use that much in the strawberry. I gotta give this guy a mix. Make sure we get no burning. Remember one time we had the little burning? That was not pleasant. Yes, there is the steam coming up. The one good thing is the nose is powerful. You can smell the burning. If it's happening. And you can see the sugar is already dissolving because of the heat. I got way too many jars in the oven. This isn't gonna be that much. Remember one time we made four pots. That was a long pass. Cooking stream. That was apple sauce. We gotta make apple sauce as well. We gotta make apple sauce as well. Sal, how's it going? Can you guys see Sal? You guys can't see Sal. Here's Sal, hold on. There's Sal. Hi Sal. How are you doing? Do you want something? What do you want? Want some food? Can you hear the difference between Sal meowing and Vio meowing? What is it Sal? I can't call you right now cooking. Yeah? Come here, let's check out your food. You want some food? You got lots of food there. Go eat it. You want snack, you want liver. We'll let him, we'll let him what do you call it? I can't give it to him all the time, right? Can't give it to him all the time. Wait a second, you were following me. What's going on? We'll let him sit there. If I feed him something he's going to eat and go cuddle with Vio and sleep, but I don't want him to get used to getting snacks before he goes to sleep and stuff like this. I want it to be a little bit. They're very trainable. Cats are in a weird way very trainable. Stick to R.W.V. R.W.V. R.W.V. Balsamic, the viscosity would be like a rubber tire. Okay, okay. That's good to know, that's good to know. So R.W.V. We'll do bang bros, we'll try it out. We'll definitely try to keep it in mind anyway. Cavcony, did you finish your DM Turner book? I've read it a couple of times. The DM Turner, the what do you call it? Both Salvia, the Vanoran one I've read three times. Same with the other one actually. I think I've read three times now. So that one, whenever we get a copy we're going to do a because I keep on buying it at a good price. Same with the Salvia, the Vanoran book and at some point we're going to read the whole book. I have the book here obviously. Right? So until we're ready to do a full on read on it we're just going to read random pages. Oops, random pages. Are no are no third are no third. You don't have any problem with the cats attacking all those plants. My cats would not let me get away with that. No, no, they're good. They don't, because we have patio and the patios tons of plants and stuff like this and I've set it up in a way where they have space where they you know enjoy the plants there and they don't do their business any other than anywhere here that's where they do their business. They don't touch the plants or anything like this. I would suck. Sometimes I guess cats can't be trained. I know some people that they were my partner does anyway, they had a cat they loved the cat, but the cat kept on chewing on cords so they had to you know they didn't kill the cat but they gave the cat to people they knew that had a farm where there wouldn't be cords. That's so good. Spencer man named them after Salvia the Vanoram Salvia if we get a third pet we're gonna call them the Vanoram Salvia the Vanoram, come here. Kev, I was thinking of doing since my psychiatrist recommended it but insurance won't cover insurance won't cover it. Where are you at? You're in Canada? I think Canada you can get it. You can get it covered through Canada. I mean the hospitals have ketamine that they prescribe to people. I know that for sure. Lonely piggy they're well behaved. They're well behaved in general. They have their nuances. They're cats, right? Oh my god. The story was truly shocking. Which one? Salvia the Vanoram stories? It sounds like sitting in the bottom over here. Let's see if we can just getting into their salve right there. Can you see his head? Right there. It appears. Time to get two more cats. Devi Vanoram Oh you're in Georgia? Georgia. I don't know what they would do in Georgia. Thank you very much for the follow. Sleeper void. I had to get beer going. What's going on? I'm going to pour myself a beer. Mmm. Ah the cord joint. That was a shocking story. Cats fighting on the cords. Funny, funny, funny. Sal, what's going on? I'm going to get the beer out. There's a lot of cells over here. Come on. I got two kitty cats here. If I can move the camera, they're both here. They're getting up, so I think they need snack. They need snack. Let me pour myself a beer. And then I'm going to give the kitty cats a snack. So, once they're together, it's okay to give them a snack. We got this guy. Drinking this guy today. Helo. Helos. Helos. Drinking beer. This is the one I drink the least of. Okay. And they had the new one that we saw. I forget what it was called. So I might try that one again a few times. And a frosty glass. And a frosty glass. Frosty glass. I don't want to give it too much. This looks delicious. Salute gang. Salute, salute, salute. Cheers. And I put this in the freezer for half an hour. Okay, you too. You want snacks? Come on. So one thing I do need to do. I need to empty out the sink. It's going to be speedy Gonzales. So I'm just going to clear off the sink. We're going to bring the watermelon out. Cut it up. And make watermelon on the cure as well. As soon as I take another sip of the beer and get caught up in the chat. Emotional blackmail purring. 100% Elder God. 100%. They're so good at it. The only thing I can't do beer to taste. I just can't get over. Really, I was like that initially as well. Initially I just, I learned how to drink with matka. With spirits. And I did that for a couple of years before I tried beer or at least a year. And I was like, oh, disgusting, disgusting. And then I got used to it. It was bloody delicious. Is it Dortmörder Golden Lager? Oh, I did say that. Real Real Drinking. Yeah, it did say Dortmörder Golden Lager. It's really delicious. Like cold. It's phenomenal. Is this like a region? In Germany, I'm guessing. Dortmörder Unsung Hero. Salutations, salutations. We'll only pick a root beer in a chilled mug though. Hell yeah. What a watermelon liqueur. Get kind of water. I don't know. I've never made watermelon liqueur. Nicholas, whatever mods asked me. He's been asking me for a while if I've ever tried it. And he says it's phenomenal. It's delicious. So we're going to give it a go. We're going to give it a go. Dortmund is a city in Germany. Okay. So they must have taken that recipe from there. I'm checking to see if the nodes breaking down. Okay, they are. Oh, Elegos got it for us. Elegos is the second pillar in our devotion to the fine lager inspired by a nearly extinct style of beer originating in Dortmund. A roar valley Germany. A robust malt forward string lager that is complex. You have subtle. He was reaches maturity after four to six weeks. Thank you very much for a follow. David David did David lived David lived salute. Oops, where did my beer? We're on this side. As it ages improves devolving into a true classic time honored lager. Always a favorite among our brewers. Nice. It's really delicious in the frosty glasses. I want to keep on cooking until we cut off the water. It is known for being home to two rather large breweries. Union and Cronin. Oh, really? Oh, and Daba, yes. Oh, wow, three breweries there. Germans salute. Very delicious. Very nice. Very nice. Oh, yeah, I'm going to clean this up. Speedy ones out. Nicholas, how are you doing? Hey, oh, sorry. I missed the start. No problem, Nicholas. And by the way, we're about to make watermelon with a cure. I was born 30 miles from Dortmund. Dortmund. Dortmund. Salve peoples. Poltonikplurus, how are you doing? Real C-M-D-R. Real... I don't know how to pronounce the C-M-D-R. Keen. Real Keen. I grew up near there. Didn't know the beer was actually a whole style of its own. But I guess it is. Nice, nice, nice. They do drink a lot of beer. All of Europe is crazy how much beer they drink. There's no content of just alcoholics. Functioning alcoholics. It's like Japan. Functioning alcoholics, I guess. Nicholas, yes. Just in time. I was worried I would miss it. I want to hear your opinion on it. It's great in the mind. It's great in the mind. Have you ever made it? You've never made it? Oh, no. Is this the first time we're doing this experiment style? Let's do this. Why not? Why not? Nicholas? Let's bring this over. Actually, let's do this. My father was a military. He was posted there when I was born. Cool. Saramanda White. Awesome. By the way, Real Keen, you can't post links. Only me and the mods can post links. Okay, breweries in the world have a lot more. We had a lot less here in Canada and then it became legal slowly and the quality of beer just went through the roof. So many micro breweries. It's phenomenal. Restaurants that are built sort of expansion of micro breweries. It's phenomenal. Nicholas, sorry. That last comment was meant for Chico. What was it? Chico, all I have is delicious. Remember, go easy on the sugar. The melon is sweet enough on its own. At least for me. Okay, done deal. That's exactly the sound we want for a melon. It might be a little bit too ripe because I bought it like three days ago or so. So, and I didn't put it in the fridge because I had no room. I got grapes, strawberries filling up the room. Let's see, we're going to make it in that jar. So we're going to cut it like this. We've got to taste it too, see if it's good. Hopefully it's not overripe. Should I turn on the camera? See if you see. It's going to be too... Can you guys see it? No, you can't really see it. Move it over. Let's check it out. Pretty good. On the verge of being a little bit too ripe, but it's fantastic. Nicholas, Chico, it tastes decent on the first try, but after two weeks it really settles down to a smoother taste. Okay, awesome. We wait for it then. I want to bring the jar over. I want to make a big one. Why not? So, and that's a do. I wonder if the skin would work as well. Like, you can make watermelon jam out of watermelon skin and it's amazing. Amazing. I've tasted it a couple of times. Way, way back in the day. Let me give this guy another mix. That's Via. What's up, Via? He's looking for cuttles. Look at the butts of these guys. See the blackness on there? Hopefully they break down. Maybe not. He might, you know, might have butts in there. Or little knobs. Look at those things. Crazy. Weirdest strawberries ever. The taste should be good though. Once this starts curdling, we'll put on the apron. I'm going to kick up the temperature on this. I'm kicking up to 6. Okay. Let's put this. Let's put this in a bowl. Because I can munch on this later, the little guys. Or cut another. If there's anything directed for me, please let me know. Because I'm just scanning the chat. Really speedy bones out. Let's stop. I forgot to bring up the rumble chat. Let's bring up the rumble chat. Madison, thank you very much for the follow. Salute, salute. Cheers. Gwyn 10. 110 on rumble. I'm having delicious rum and delicious. I love rum and I love rum and I am happy Canadian. I am happy Canadians like their beer ice cold. Yeah, indeed. I like my super cold. Yeah, I really like my beer cold. I know some people, especially UK, I never understood the whole concept of warm beer. It's didn't appeal to me. Seed. Oh man, I used to love I don't know what you guys, I love watermelons with seeds. See the seed? I miss watermelons with seeds. Really. I don't understand this whole genetically modified watermelons that are no like seedless or hopefully they're not genetically modified, but who knows. Nicholas Chisho, you can add the skin if you want. So you get more. Oh, okay. Maybe I'll make one smaller jar with the skin. That's what I'll do. Just to see the difference. Let's do one more. Fill this baby up. Sorry about the sound again. Gentle. That might be loud. Excellent idea. More the merrier, more the merrier. Yeah, is it? Sorry. Go gentle, go gentle. Even this might be too loud. All good, all good. Okay, good, good. So not too much sugar. So Nicholas, how much sugar would you add to this? Well, maybe not even any. Should we add? Well, we should add sugar, I guess. Don't really need? I don't know. What do you say, Nicholas? Are you the grandpa for Karate Gin? You call this an ASMR stream? Caponia? How much sugar should we add, gang? How much sugar should we add? Oh, my God. I have something to say. It's better to skin than to throw away. Let's do half a cup. Should we do half a cup? Here, we can turn off this this camera. Let's turn off this camera. Nicholas, you should start with half a cup. Add to your liking is my advice. It really sweetens over two weeks alone. Really, okay, Dandil? Let me give this guy a mix. Oh, might have added a little bit too much water. It's liquidy. We're gonna have to get this thing curdling hard. Nice. Nothing sticking in the bottom, which is fantastic. I'm gonna kick this up. We're kicking this up to eight. I'm gonna put on the bib. We're gonna leave the lid off. Okay. We're gonna bring a little screen thing I have to prevent it from going splash, splash. So let's just put that there. Easy, easy. Let's do half a cup in this. Let's put this guy. Let's put this guy. This is straight up half a cup. Right? It's smaller than the other one. Smaller than the other one. So half a cup, a cup. Good enough. We're gonna put that away. We're gonna make the skin one, too. Forgot. What's going on? Sal's back. Sal's back. Beautiful color. Fill it up to the rim. Well, not the rim, pretty close. First time check. Frosty pints. Is that vodka? It is vodka. Indeed. Salute. And this is beer. Salutations. Welcome to our live stream. Baby Nights. Good day, evening, gang. Indeed. Cheers. Frosty pints says. So, let's put the lid on this. Thank you very much for the follow. Frosty pints. Salute, salute. And we're gonna make watermelon skin now, too. How much vodka do we use? So we use about two thirds, right? Probably a little bit less. 55% of it. Right? That's good. That's a 40 oz. Make sure the lid is good. Up you go. That's number two. Nice. Yeah, all these are clean. They're nice. So what is that you're making? That was watermelon liqueur. First time trying watermelon liqueur. This one here. This is watermelon liqueur. So watermelon sugar and vodka. Not very much sugar. First time making it. Nicholas suggested it. He says it tastes fantastic. This is strawberry liqueur. Made this before. Amazing, amazing, amazing. Strawberries and sugar. This is half a cup of sugar. This is one cup of sugar. With vodka. What we're gonna do now is, for this one, we're gonna make with watermelon skins. See what it tastes like. Looks amazing. We've got a huge liqueur collection. If you do my name, Chicho, C-H-Y-C-H-O. Frosty pints. And liqueur. L-I-Q-U-E-U-R. You'll see a bunch of videos of us making a lot of liqueur. We just made, we just did one actually. A yearly cleaning one. I like to see those bubbles. Oh, we've got, we're watching sound. Hold on a second, hold on a second. What's this? Oh yeah, that is that. No, that's not it. We want the other one. We want this one. Wait a second, where's the strawberry though? Aye, Herzog, aye Herzog. Salutations, thank you for the follow. Welcome to our live stream. Salute, salute. Nicholas, Chicho, I would add a full cup of sugar if this one is primary skin. Full cup to this? That'd be a lot. But we could try. No, a lot half a cup. We'll stick with it. I mean half a cup is gonna be double the other one, right? Because the other one is a bigger jar. The other ones. This is the difference, right? So I'll just add half a cup to this. We added half a cup to this. So it should be double the sweetness. So primarily, primarily skins. Like, we're gonna add it like this. Right? Skin. And the top. Might as well. Ooh, I almost stepped on your salad. What you doing down there? We'll see what this tastes like. Ah, I've never seen it. We'll smaller. Yeah, yeah, yeah. Usually things that I'm trying out, I usually make the liqueurs in the smaller bottles. Once they're true tested. Go with the large baby nice. I can't imagine the watermelon skin one tasting nice. Watermelon skin jam is amazing. Really good. Really good. But it's the you don't keep the green part with the jam. You shave it off the white part. So you're taking this chunk of it. If I recall correctly. But this one is liqueur. So we'll keep the whole thing in there. Right? What are the chances of self-made liqueur going bad? A couple of years ago, I've made strawberry liqueur into a carafe. I don't know what carafe is. Since the carafe won't close fully. I taped so no air would go in. A year or so, I just closed it with lid without tape. Not sure if it's still good or not. The smell is okay. It should be okay. Like I have jars that aren't perfectly sealed. It's vodka and sugar. That's like preservative glor. Right? It's alcohol and sugar. So it should be fun. But, do what you think is right. Right? But I would keep it. Alright. What's this guy? Oh, look at this. The strawberries brought out the fruit flies a little bit. Let's do half a cup in this too. Yes, why soon as well. I wanted to ask the expert. Yeah, I wouldn't throw it away. I would keep it. Unless there's rust involved with the jar and lid rusting and stuff like this. Otherwise, it's just vodka. I actually have a fair bit of liquor like that. It looks pretty with the greens. I'm not going to use this one. Because it has a little bit of... See this guy right there. See that guy right there? See that? Just the ing right there. So I'm not going to use that one. Because it might rust. Right? So, I can use this for other things. Just what do you call it? Not something that I'm going to seal for a long time. Right? Good thing I got a whole bunch here that we're going to use. That one's done. But this one we're going to use. Clean one. Take a look. This thing's puffing up. Perfect. Exactly what we want. But you got to be careful with this. Otherwise, it'll just go spill over. I hope it smells as good as it looks. You mean taste as good as it looks? Oh, this! Yeah, yeah, yeah, yeah. It smells amazing. Strawberry cooking with sugar. Fantastic. Caramel. Caramel. Baby nice. So I just googled why it's good to put a liquor in the sun. And it says that you shouldn't do that. But still, I haven't found any answer on what does the sun do to the liquor. Well, it's not liquor. It's liqueur. We're doing this just for a day or two. If the sugar is not dissolving. Like, in the sun, for a little bit. It dissolves the sugar and you give it a shake and the sweetness goes all the way through. But you don't keep it always in the sun. You don't want your liquor to always be in the sun. That being said, you can definitely use the sun to do cooking. Right? Crystal rose bear salutations welcome or bear or beer. Bear, I think. Salutations. Thank you for the follow. You can definitely use the sun to do some of your preserving. I know my mom and my grandma and my great grandma. One of the recipes, I haven't done myself. I've got to do, they used to do is garlic. They put garlic in I think vinegar. And then they put in the sun for like a month or two months or something like that. And it cooks it up. It was amazing. I've got to get that recipe from her. So I know how to do that thing. But it was amazing. Like medicine. I've got to turn this down again. So I'm kicking this down to a four. I'm going to leave this open because I want the liquidity to reduce a little bit. It's still fairly liquid. It's hot. So it's going to be liquid. Because it's curdling as well. If you put a lid on this right now within seconds it's going to go it's going to spill over. So be careful. Spill over or jam. What a mess. It's not happy. It's not a good time. It's a bad time. So okay. That clears some things up. Thanks. My pleasure. Moicanin. First time chat. Salute. Salute. Welcome to our live stream. You are the man. Keep streaming and advertise your channel. Thanks. Hope it grows. Thank you very much. We'll do. We're going to be doing this for a long time. I'm like a bulldog. I bite in. I don't like to go. Unless I want to. Oh my god. I once cooked breakfast in the desert with just the cast iron skillet. Nice. Eggs under the sun. Look at this thing. It's cooking up. Look at that. Now we've got to wash this thing. Mad. Look at the butts on these. My partner calls them the butts. Look at that. The dark part. It's just the seeds. So we'll see what the jam is like when we do this. Look at this one. Look at that. I should have maybe cut off the butts as well. No. There. Adiós. Hey Chicho. I bought a box of Roma tomatoes. Throw them in the freezer and take some out as needed. Defrost and make pasta sauce. Nice. Would you suggest suggest a way, I guess. Preparation. Or just throw them in a bag and in the freezer. Wash them. Whatever you do, wash them. When I've frozen tomatoes, I just take out the green part. Let it dry and then throw it in the freezer. But I've heard one thing you should do as well if you freeze them. Blanch them. I guess put them in. Dip them in hot water. I've never done. Look into that. All the God might know. All the God might know. Okay. Or anyone in the chat. Anyone in the chat. Thanks. Yeah. All the God might know. Probably will know. But I've done now. I've usually just clean them, wash them, put them in the freezer. Sometimes I just cook it up. Cook it, reduce it, and then put it in the freezer. You've got your sauce you do. Right? What was your line of work, sir? Just curious. I studied the environmental... I studied geophysics. Not environmental. I studied geophysics. So I got an honors degree in geophysics and mathematics. I did 10 years of that. For the last 25 plus years I've been teaching mathematics privately. Not in a centralized institution. And I've been making content for the last... since 2006. Blogging since 2005. So 18 years of being online and writing about whatever I feel like writing about. This is great. Look at the fullness of this thing. J-PAL. Yes. Cook now. Then freeze or jar the sauce for later. Yeah. I would say cook. You can reduce the amount of space you're taking up in the freezer. Right? But it's okay to throw them in the freezer as you do as well. Baking soda. Maybe nice. Baking soda is a good way to remove pesticides from vegetables I heard. Yeah, yeah, it is. My mom uses it. Soaks them in baking soda. Not like baking soda, but baking soda on water. Dissolved in water. And then you give them a rinse and you're done. This we've got to keep on shaking often as we do. Good thing we finished the liquor. This you can shake. Actually, I'll probably shake the watermelon. The other one too. Nice. Looks great. Looks great. What's up? What's the score? No more snacks for you. Here's the watermelon. Straight up, no skin. Let's make sure this is not going to spill over. Look at the movement on that. It's hypnotic. Look at that. Looks super cool, right? Yeah, we'll leave this off for a second. I should have a little bit of sugar on this. This guy ready. If it starts flowing over, we should have a camera right up top here. Just filming the whole thing. Nicholas Cheecho's a skin water model. Looks really cool in the jar. Yeah, yeah, yeah. Beautiful pattern. Visually, ASMR. Beautiful melons. Thanks, plutonic blurs. This is for the tips. What is? Elder God. It's not necessary to blanch them, but it can help with maintenance of the color of it to me. That's why they do it. Okay, okay. I wasn't sure why they did it. They blanched them because they want to get rid of the skin. Scoop up some of this foam. I'm going to scoop up some of this foam, gang. This foam is amazing. I'm going to scoop up some of the foam. Strawberry jam foam. Yes, please. Like I've always thought, throw this in the freezer and it'd be like strawberry foam jam. Should we try it out? Let's do it. I never have. I usually just put it on the side. It still maintains the foam, but it's good enough. Freezer. Maybe it maintains it better. It should. No more snacks for you. Come on. This is how I was hovering. Sounds like we get more. Oh, my God. A Persian told me that tip. Oh, a Persian told you that tip. Okay. Persian cuisine, man. Persian cuisine is phenomenal. Some of the best... I don't know if I can call them chefs, but they cook are Persians. They're... They can be amazing chefs. Science. Science. What's this? Hey, baby. I don't know this. I have no idea. Riley smiley. Slapa fish. Slapa fish. Salute. Welcome to our live stream. Strawberry. Strawberry ordered fast. Come on, Sam. There he goes. The watermelon in the fridge. Yummy. Slapa fish. Yeah. Super delicious. I've been going ballistic on strawberries for the last few days. I've never been to a Persian restaurant so far. I'll try to find one. But it's Persian restaurants. They could be okay, but you don't get the best food in a Persian restaurant. Best Persian food in a Persian restaurant. I know people who haven't eaten Persian food. They go, oh, a Persian restaurant is amazing. No. If the best Persian food isn't people's home without a doubt. Like... It doesn't even come close. So Persian restaurants in general in my part of the world, they're ghetto Persian food. They're not very good. They're okay. One of the staple foods that you get shish kebabs for sure you can try it out and stuff like that. Sometimes they're really good. Sometimes. But one food that they have in a Persian restaurant that is usually the best tasting one even if they're not good. Even if they're not good, it's really hard to mess this one up. They're very good at it. They cook lamb really well. So what you want to do is get lamb shank with borla polo. Borla polo is rice with greens herbs and stuff and the flat broad beans. Okay. Borla polo is what you want. Borla polo is what you want. Raid! Raid! Salute! Salute! Splash of Fish 69 is raiding with a party of 12. Salute! Live stream. And gang, welcome to our live stream. Thank you for the raid. Slap of Fish. Raid oh Raid oh. Those who slap fish those are we. There's a Bob Ross picture in it. Awesome. Those are who fish. We are not here to do your dishes. Bob Ross, so hand over all your fish. Awesome. This is one of the best rates ever. I swear. Phenomenal. Nice. Bob Ross, have you seen my ASMR math videos? Flat beans. Flat beans. Flat beans. Fisherman. Thank you. Made it myself. Awesome. Awesome. Fantastic man. They used to call me by the way. Slap of Fish. I've been making math videos on SensorTube. SensorTube is YouTube. I've been making math videos in 2006-2007. Right? And then I started making initially I was making chalk and graffiti and stuff like this. Urban math. Like going graffiti style math in the city and stuff. Fantastic videos by the way. And then I started making ASMR math videos by request. And people started calling me the Bob Ross of ASMR math. So huge respect. Huge respect. Oh my god. I haven't. You haven't. Slap of Fish. Awesome. Awesome. Food looks great. That's amazing. Strawberry jam. Strawberry jam. That is crazy. Slap of Fish. They're amazing. Check out the best trigonometry educational video instructional video teaching video you'll find on SensorTube. Online. It's my playlist. Trigonometry playlist. That's what I started making hardcore ASMR video. Math ASMR videos with. The best set of videos. I'm not done with it. It's been a while but I'm not done with it. It's the best videos you'll find to explain to you what trigonometry is. Specifically Grade 12 trigonometry circles and all that jazz. Right? And it's Bob Ross style. ASMR style. Nice. Nice. Okay. Let's get the stuff Let's get the show on the road. What you got in your mouth? Can you see? What you got there? Let me see. Let me see. Okay. Good. Let me wash my hands. Kitty cats. Kitty. Kitty. Two kitties. His brother is here too. It's Sal and Via. It's Sal Via. Sal Via. Okay. Let me put these in the fridge. The watermelon in the fridge. This strawberry smell is driving me nuts. I gotta have some strawberries. These are strawberries with the sugar on top. Just as a snack I've been eating. I got some lentils made here as well. Lentils with onions is really good. But I already had some of that today. It's delicious. Lentils with onions. You cook them up. So good. So good. But I need some watermelon. I need some strawberries. That's good. Salute gang. Very good. What are we doing? We're gonna clear this up. Let's keep on mixing this up. We're gonna get the water going. So check this up. We're gonna do our usual system. Whoa. It's 15 years ago. Splash of fish. I've been doing my thing for a while, brother. Or sister of course. Or sister of course. So I'm gonna get the lids going for our thing. So I got the lids, the tops in this. I'm gonna boil some water. Put it on there. And I'm gonna do the double pot system with this. So I'm gonna put boiling water in this, this and that. And sterilization. So let's get the water boiling. Okay. What else we got? Strawberry jam is the best jam. Strawberry jam is amazing. Blackberry jam is amazing too. Queens jam is amazing too. Strawberries with sugar. Soaked in sugar. Sat overnight is amazing too. Super delicious. Super delicious. Very good. Give this a mix. Whoa. This foam is looking good. I gotta check the foam in the freezer. I don't know if you've seen it. I've been online since ETOC in UNIX in the late 1980s. My first website I ever had was in 1994? 93? Something like that. And it was a dating site. Persian Love Connection and Armenian Love Connection. That's where we had. It was static. 900 number dating sites. I was 7 in 1994. You couldn't have joined our website. No dating Persian girls when you're 7 years old. Bad boy. Super yummy. That's so good. You weren't born. You weren't born. Maybe you were the twinkle in someone's Persian Love Connection. Did your parents meet on the Persian Love Connection? Move this back a little bit. I was 21. Persian girls would have been most welcome indeed. Water is boiling. I gotta make sure it doesn't go too crazy. I don't want it to be too loud. Plutonko, is there an archive of Armenian Persian romantic internet site? I have no idea. Back then there wasn't an archive. Archive.org didn't come to be until mid-2000s I think. Maybe early 2000s. This is boiling. Let's move this for a second. I'm dealing with this. I'm just going to pour boiling water on top of this. I'm going to put this in there. I'll show it to you. Fill this up. This is what I do. Double pot system with the lids on top there and those guys there. I'm just going to put it on the element and just let it remain hot so it sterilizes it. I'm going to give this one a mix. Let's bring out the foam. Let's bring out the foam. Nicholas, for that ja foam you could turn it into a strawberry sorbet. Add 3 egg whites and 1 teaspoon of lemon juice per 200 grams of foam. Mix and freeze for 3 hours. That sounds amazing. I'm going to taste the foam. What are you guys doing here? You guys are spoiled right now. Check this out. You've got to give me that recipe on Gilded Nicholas. I'll try it out. Check this out. Okay, let's try it out. Oh yeah, baby, look at that. Look at that. That's looking good texture. Okay, that's good. But look at this. Look at that. Oh my, oh my. Oh my. Wow. This is amazing. So good. Bubbles in the mouth of strawberry goodness. Okay, I'm going to finish this. I'm going to take another round of a little bit of foam and I'm going to keep in the freezer for my partner to try out. Check this out. I hate the whole thing. Holy shmoly. So good, so good. Okay, come on foam. We've got to get some. Okay, it's going to be so tempting. Now what we need to do I need to turn on the oven. Okay, I have the jars in the oven as before, right? So I'm going to kick it up and apologies, the fan's going to kick in. Okay. So I'm going to kick this up to 300. Give this a mix. Apologies if I'm not reading the chat. Well, I'm not reading the chat. Just because we've got to get the show on the road. I'm kicking up the temperature on the lids a little bit. I want the water to be a little bit bubbling. Hold upon your stream by chance. Really enjoying the vibe. Awesome. Salutations. Salut, salut, salut. Slap a fish. I have to go to bed. Have a super duper nice stream. You are so cozy. Thank you very much. Slap a fish and thank you for the raid. Salut, salut. Sweet dreams, by the way. Everyone saying thanks. Slap a fish. Thanks for dropping by. You really sound like Bob Ross. Smart. SRC. I don't know what that stands for. Circle. Smart. How are you doing? Thank you very much for the compliment. Appreciate it. Bob Ross rocked. And you know about Bob Ross history, right? He used to be a drill sergeant. And the reason he started painting and talking really softly is because he was yelling for most of his life doing drill sergeanty stuff. And then he didn't like the vibe and he said that's it. I'm not going to yell anymore. I quit his drill sergeant job and started painting and making well at the time just painting chill videos, right? Bury band. 22 first time chat. Salut, salut. What are you cooking? Strawberry jam. Strawberry jam. Delicious strawberry jam. And we tasted it. You know what? I got to put some in a little container and put it in the freezer. Cats are just hovering. You can't see them. Oh, I can't mess around. I can't have them right now. I'm doing too many things at once. Hold on. Let me put this in the freezer. If you want to know, I'm just going to put one strawberry. If you want to know your jam is ready before you start to jar and press because it looks really liquidy but it's hot, right? So you take a little bit, put it in the freezer and and just let it solidify a little bit the texture time is what you want. Or the texture time. The texture is what you want. The texture time I read. Beer time. The texture time. Salut, salut. The heat is on. Delicious. I got one more beer in the fridge. I don't know if I'm going to crack it open. I don't know about that. I don't know. So have you been a drill math instructor back then? Have you been chill in my teaching math? If any time I lost my cool, I got really pissed off on myself for a long time. No, no, no. Frosty pints is asking, are you using frozen strawberries? No. Using fresh strawberries that we bought two days ago, I think. Two days ago I bought them. One of the flats. If you go to either Patreon, Substack, Subscribe Star if you go to Patreon, if you scroll down like two posts down, you'll see the pictures that I posted. There are two flats. One of them was a day old at the time. The other one was that day they picked it in the morning. So that was like two days ago, three days ago. And they're from a local farm. They're unsprayed. So no sprays, no pesticides. And they're organic. Sprayed strawberries, local. Fresh. Not frozen, no. Nicholas, did you know if you combined goat coffee salute? Thank you very much for the follow. Cheers. I gotta bring up the rumble chat again. Hold on a second gang. Boop, boop, boop, boop. Rumble chat, where are you at? Rumble chat, where are you at? I'll go answer. I'll start with you. I say tomato. Funny, funny, funny. Nicholas, did you know if you combined all Bob Ross paintings, you are not... They are not different paintings, but rather one giant painting that if you combine them on video, one after another, it takes you to a... It takes you on a stroll through a mountainous forest scene. That man had a long tour around. Are you serious, Nicholas? What the F? I had no idea. What? Has someone done this? Is there a video on it? No way. Really? Brilliant. Brilliant. Geniuses do things on the download. Splashfaces in Norwegian, I wonder if they do fishing streams. Maybe... McTagger UK Salutations, thank you very much for the follow. Salut, salut. Welcome to our live stream. Cheryl, how you doing? Cheryl, we made strawberry liqueur, we made watermelon liqueur, and we made watermelon skin liqueur. I just got home from playing in the woods. Nice. Nice time to be playing in the woods. Late fall, late summer fall, early fall with the leaves turning. Beautiful, beautiful. Beautiful, beautiful. Nicholas. Baby Knight says I don't believe that to Nicholas regarding Bob Ross. Nicholas. She said, yeah, I just search it online. There's a couple of them. Seriously. Okay, Baby Knight, you know, what did I say? Picks or it didn't happen? A video or it didn't happen? Looks like the video's out there, right? Kind of Bob Ross fractal. Haha. Platonic Lurus. J-Pow, better late than never. Indeed, indeed. Man, I was hoping we get more strawberries. I guess we ate more than I thought. It's only a minute long. Okay, so it must be some of them. Must be some of them. Nice. Little simmer, little simmer, little simmer. Baby Knight, I'm on it. Look it up and get back to you. Awesome. Awesome. Awesome. And if you can't, link it up on our Gilded. Link it up on Gilded's server. I don't know where, but wherever you want. Art. Art. ASMR. ASMR. Evil X. How you doing, Cheeto? Doing well, Evil X. Thank you very much. Enjoying making strawberry jam. Cheryl had to get out of the car twice to move. Downlands, wow, wow, on the way off the mountain. A little hairy, but we needed the rain. Wow, wow, wow. Serious business, serious business. Nicholas linked up one of the videos. Ah, so I gotta take the Gilded thing, though. Gang, I've been drinking beer. I gotta go do a pit stop. I'll be right back. I gotta take my bib off. I'm gonna, because I'm not gonna be here, I'm gonna turn this down. And I'm gonna move it over just in case, it's not gonna do, but just in case. Diaz outside gang. I'm just gonna go check up on him. Make sure he's all good. Let's bring this back. Oh, he's right here. He's just chilling there. Let's see if you guys can see him. They got multiple places of, they're chilling. Let me take this down. Hold on. Booper. Can you see him there? He's there. And here comes Sal. Is he going? Oh no, he's coming over here. Sal's in the hovering mood. They're not getting pets right now. I have to post here, as I have been locked out of Gilded. Oh, I even locked out of Gilded. What? Liquity. But we are reduced. We have reduced it a fair bit. So let's try it out. Let's try this out. So it's a little liquidy. That's the oven hitting 300. Yeah, yeah, that's really good. Dangerous. Very dangerous. Very dangerous. You can polish this off. Random moose brain salutations. What's up, Chico? And chat. Salut moose brains. Nicholas, the link I posted says A.I. But the paintings are actually his. Cool. There are long videos by other creators showing the journey. I just posted the short one for quick connects. Awesome. Awesome. Awesome. Oh, yeah. Again, we forgot. We forgot. We forgot. Free Assange. Free Assange. Do not forget. Do not forget. Free Assange. Free Assange. Free Assange. Julian Assange is a publisher and journalist that has been crucified for trying to bring transparency and accountability of capitalist power to humanity. For more information, see wikileast.org, defend.wikileast.org or countless resources available on free speech platforms. We'll send Julian Assange a gigantic package of Chico made jam when he's free. Watermelon taste already? No, Nicholas. It's too early. Okay, hold on. I'll let that crackle a little bit more. Caffconi, got to got to get going, Chico. Enjoy the rest of your stream, my friend. Catch you next time. Catch you next time, Caffconi. Catch you next time, Caffconi. Caffconi. Salute. Are the melons as tasty as they look? They weren't bad. They were okay. They were okay, plutonic polars. They could have been better. They could have been better. Well, he's saying, Nicholas is saying, try the, what you two cats doing here? You guys got lots of food. Do you not know you have food? You guys want wet food. That's what you want. Okay, I'm going to give the kitty cats wet food. Hold on a second. Okay, come on. You guys want wet food. This is Salio. You do it okay? Come on. And here's Villa. Wash your hands well if you're handling kitty cats. When you're making jam. You're involved with the kitchen. Nicholas, Chico, just an initial taste to see what you think. But give it two weeks before you score score it is what I mean. Okay, done deal. Let's have a little taste. Let's have a little taste. I'm going to put the lid on this. That's reduced enough. I'm going to leave that open. But we've got to be careful on it, right? Let's try this out. Here's the strawberry. I can't see it tasting good right now. There's little seeds here. Just a little taste. It's not, you can still taste the vodka. Right? It's the smell of the the melon and the vodka hasn't merged yet. They're distinct, right? So I'm assuming this is going to be pretty harsh. Harsh, but I can see where it goes, Nicholas. Brilliant. This is going to taste really good. And the sweetness is good. The sweetness is good. Oh, this is going to be really good. This is going to be on strawberry level good, I think. Yeah. Right now it's separate. The melon and the vodka flavor, they're not merged together yet. But you can definitely see it already merging. Very nice. Very nice. Nicholas, I thought you would like. I know it's harsh now, but let it settle. It's not too harsh that you can go crazy on this. Literally, just that little amount of time has taken the away from the vodka where you can actually sit down right now and go crazy. You shouldn't. Because it is vodka. It doesn't have that 40% taste. Right? Super good. Very nice. Very nice. Watermelon. Salute, gang. Salute. I'm going to kick up the temperature on the water here for the lids. This is curdling nicely. And what we're going to do, we're going to start jarring. This is like scraping the goodness off that. Look at that. And we're going to put it here and we're going to burn the spoon. We're going to deliciousness. Not much. Good enough. Oh my God. I got to taste this. This is going to be hot. Look at this. It's like concentrated. Look at that. Is it going to focus? This would go in the most amazing bakery as a filling. Like for some pastry. Oh my God. I want it. So good. Oh yeah. Oh, I got to put this watermelon away too. That was good. Let's put this in the fridge too. We got to get down to business. Into jarring. I want to put the lid on this. Let's give this a little whirl. We got to get more straw. Very nice. This is like ghetto. Like ghetto strawberries. Strawberries. That's not much. Nicholas, I found watermelon absorbs a vodka very quick compared to other liqueurs that took many months or more to settle. The one thing with the watermelon I never started making is because when I was younger people were like, oh, watermelon and vodka. They grab a watermelon. Poke a hole in it. Very much for the follow. Baked and afraid. 420. It's not loose. Have you seen our cannabis harvest videos? Taking down the buds that we grow in the patio. But one reason I hesitated on making the watermelon was because when I was younger in high school and stuff like this people used to take watermelon and vodka and put a hole in it and dig out some of the watermelon and pour vodka in it. And then, you know, they wait like 5 minutes and they go, try this. Oh my god, that's just straight up vodka. What the... Right? Yeah, yeah, baked and afraid. 100%. If we're in the patio I show you my cannabis plants right now. They're budding. Oh, they look great. They look good. They look good. I like the movie Half-Baked. It's a fun movie, man. Dave Chappelle all the way. I'm pretty sure that's Dave Chappelle one, right? Okay gang, we're gonna do it. We're gonna do it. So, let's bring these guys out. So, I'm gonna do this. I'm gonna move this. My utensils. Let's raise this up. Hello, hello. Oh god, good. Salut. Oh, we're down to our last little sip. Live stream. Stabilized. We are, we are. Dave Chappelle and Jim Brewer. Nice. Are you from Quebec? I am from BC. West Coast, Canada. We need our glove. Where's the kitty cat? We gotta close this door. We don't want any drafts hitting us. Where's the kitty cat? So, one of them is here. Close this a little bit so the draft doesn't hit. The draft doesn't hit. Ontario, I've lived in Ontario for a bit. The door says we get it. So, whoops. I lived in Ontario for five and a half years. Waterloo, Kitchener, Toronto. Went to Stratford Festival three years in a row. Amazing times, amazing times. It's nicely kicked up. Feel float. Good enough. Ray for Alberta. Indeed. Toronto. I lived on the first time I ever lived in Toronto. Shelburn and downtown. Shelburn. Just across the bridge from Greek town. I can't remember. I can't remember. It was a long time ago. This guy. Gang let's do. I'm not going to be reading the chat for a while. Gang. Gotta take care of this stuff. Got everything done, got everything done, got everything done. We do gang. Let's do little guys first. Make space. These are fresh jars. Okay. So they shouldn't be. Just to let you know these little guys. I keep on forgetting to do this guy. Always forget to bring a wet towel. Wet napkin. Little jars are harder to seal because they're little. They don't have enough volume. So what happened? The last batch of blackberries I made. I actually had to bring in the cold water or boiling water pot thing. Had to put them in there to seal them up. Okay. Let's make a bunch of these. Little guys. Auction is coming up. Let's make some big guys. Or bigger guys. These are 125 ml. That's exactly what I want. Kirkling. Nice. Remember, don't go too tight with the lid. Right. Just enough to let it keep the lid in place. Yeah, yeah. Let's do one more 125. And then we're going to kick it up to 250. So I haven't been able to give the kitty cats cuddles. So they're like, come on. Come on. Let's do 250s. These ones are going to go a little slower so they don't crack. One of the cats won't jam like this. That's... We do spoil our cats. No doubt, no doubt. But we do have strict guidelines as well. We need to get more strawberries. That's going to be auctioned. Some of these initially, the first ones, might be a little more liquidy than the later ones. Because you can see this guy is not sinking in anymore. Let's do another little bit. These are amazing as gifts. Or auction. And the temperature of the oven is at 300. Okay, gang? Just so you know. And there's Fahrenheit. Or apron. You do want to do fairly fast. So it seals properly. Let's do a 500. Bigger drawers are more prone to cracking. Hopefully we... And you got to do the slow. Let's do another 500. Just because it might not be sterilized anymore it might have been a little something got on there. Put it away. Not too tight. That's it. No pressure. 250. Apologies if I'm not reading the chat, gang. I'd like to get this. It sort of gets hypnotic for me. Where's the web shop link so I can buy HR? We give these away during our yearly auctions. During our yearly auctions. And gang, do not forget. Do not forget. For Julian Assange we do 500. Free Assange. Julian Assange a publisher and journalist that has been crucified for trying to bring transparency and accountability of capitalist power to humanity. Something that we, me and you are societies. Our communities need desperately. For more information see wikileaks.org thefen.wikileaks.org or countless resources available on free speech platforms. Gang, for Julian Assange for Julian Assange I'm gonna pour myself some watermelon liqueur. Let's bring this baby over. Because it tastes delicious. I don't know what the full test is but we need something to salute to. And yes, we do. You know, once since we did this Let's bring the vodka. There it is. Let's fill it back up again, right? So we almost used the 40 answer. Okay. Thanks, Nicholas. Salute. Julian Assange. You're very nice. You're very nice. Gang, I'm gonna turn off the oven. Let's do two-fifth. We got probably three two-fifties here, maybe four. No spillage on the rims. Very nice. Just making sure it didn't crack. We're turning this off as well. This is... How much is this? Yeah, there's a two-fifty in this. We did okay. You won't get the lid on there as fast as possible. We haven't heard any jars pop yet. Salute, Gang. Very good. Very good. Nicholas, the quickest liqueur taste ever. Hilarious. Ghost to show you. No matter how well you think you know something. No matter how long you've been doing something. New eyes come in and teach you something that you didn't know. Amazing. Amazing time. Let's do a little guy. Let's see if we can even do a little guy. Oh, we're gonna fill up a little guy. Oh my God. It's just barely... It's not gonna seal but it's okay. It's too shallow. Not enough. Very much so, Nicholas. Very much enjoying it. Indeed. Tastes really good. Very dangerous drink, by the way. Nicholas. Very dangerous drink. Now, check this out. We got one, two, three, four, five, six, seven, eight. Eight, 125 mils. Eight, 250 mils and three, 500 mils. So, that's 1.5 250, 1.5, 2.5, 3.5 3.5 So, 4.5 liters of strawberries we just got. Yeah, enjoy responsibly. Enjoy responsibly, indeed. So, we got 400... What do I say? One, two, three, four, 4.5 liters of strawberry jam. 4.5 liters of strawberry jam. Right? This baby here, we need to we need to eat because it's delicious. Now, this is all stuck. I'm going to need a knife to clear that baby up. Let's see if we can do... This should be a fairly easy clean because there isn't too much... There's no pulp. It's unfortunate we lose a little bit of the... Oh, oh, oh, oh, look at this. Very nice. Very nice. About 8 pints of jam. Is that what it is, 8 pints? Now, be careful eating out of the pot directly like this because if it's not cooled down it's going to be crazy hot. You burn your tongue, man. Look at that. Very good. Delicious. Oh, missed the knife. The chat for thing magic. We're rumble. Okay, this is all dried on there now. I can't get it off. Not possible. Not worth it because it'll scratch the pot, right? Very nice. And then all you got to do, whatever you got left over, oh, there's something here. See, these are... We can munch on this for sure. Here, let me turn this guy off. This guy off. Oops, that's not what I want. That is what I want. Check this out. Ooh, we can munch on that. Very good. Look at that. Formy goodness. 9.5 American pints. So 4.5 liters is 9.5 American pints or 8 UK pints. British pints. Very nice. Whoever wins one of these jars will probably put... I don't know. We'll see how many auctions we can do. Whoever gets the strawberry jam jars for the auctions, the twitch auctions we're going to do is going to be pretty happy. If you like strawberries... and that is amazing. And if we could mail liquor we would definitely do liquor mail away is what we can't. Now to God, I'm still coming for the signed book in November. I don't think jam will get past the Gestapo custom here. It won't get past the Gestapo custom. Crazy signed book. We got a Tamara Litch signed book. We got awesome, awesome. By the way, gang, I had two comic book calls come in. One of them I picked up, I want. And the other one came in. Tomorrow we'll do a comic book call or maybe on Monday Elder God's birthday. And then I got another one coming in. Before we do the outro I got to go beer, washroom, I'll be right back. Nice. I had to do a pit stop halfway through the jarring but I couldn't stop the jarring. Right? Nice. And by the way, regarding comic book calls yesterday I just want a whole bunch of auctions dropped a fair bit of coin like around how much was it? Over $400 Canadian on a comic book call and I should have that maybe in a week in 10 days or so and once we get it we're going to do a comic book call. It's a good comic book call. Amazing deals. Amazing deals. Right? If it is what it is fingers crossed. Right? Elder God, I'm still coming for the signed book. Yeah, yeah, yeah. The Terminalis signed book. My grin was from here to here for like three days. Right? How many fluid how many fluid ounces or gills of jam do we have yet? For strawberry we got 4.5 liters which is 8 pints UK 9.5 pints American Yeah, 400 bucks plus on eBay including shipping and tax Right? Yeah Yeah, it's a good haul. It's unique. It's different than what I've been buying before. Fingers crossed it is what it is. A comic book we could make a sparsely close video conference. Warm and loose salutations hope you're doing well. You're celebrating 30 days of bourbon 30 days of bourbon. What's this 30 days of bourbon? I'll join. What's going on? Salut game Nicholas if you're still here this is crazy dangerous. I can see what it tastes like within tomorrow like I should have made a bigger jar than that. September is 30 days of bourbon. How come no one told me this? What's going on? We're on day nine already. What's going on here? I don't know how many bourbon. I gotta go get some bourbon. I gotta catch up. I gotta catch up. Funny, funny Nicholas. Oh dear. What have I done? What have you done? What have you done? No, I'm gonna take it easy. Really. Gotta take it easy. But super delicious man. Super delicious. Watermelon liquor. I got a feeling you have to drink the watermelon sooner rather than later. Right? It might turn mushy. Must make sure you don't destroy the one. How long have you kept the watermelon liquor going for? More than a week? Salut game. Delicious. Very good, very good. What's imperial fluid ounces? What's in only in England? Only in England. Is that what it is? Imperial fluid ounces? Like there's metric. There's imperial. But then with imperial there's different fluid ounces in the US and the UK. It's wacko, wacko. Cheryl, what if you keep it in the fridge? Maybe, I don't know. I got a feeling it might maintain its integrity. Right? Because it is sort of preserved in sugar. It should suck in the sugar and the alcohol. We'll see. It's an experiment. If we see it start going mushy we might just have to do a marathon on the liquor. There it is. Gang, let's call it a stream. That was fun. That was super fun. Not bad, not bad. How long did we start? The three hour stream. That's pretty good. That's pretty good. I would say it would do a month before it turns slushy. Not bad, but not longer longer liquid texture. Okay. Thanks for my pleasure. So month. We'll see. I'm going to see how long we can keep this going. That's third of a, let's say third. That's a quarter of a 40 ounce so that's 10 ounce. Well, we could drink that. But the problem is the watermelon. That's a lot of watermelon that sucked in a lot of alcohol. We've got to throw a party. That's the solution. Nicholas, thanks for the stream. My pleasure. Gang, thank you for being here. I hope you enjoy it. I know I did. And we got strawberry jam out of it. Awesome. Awesome. Awesome. If you want to know what this work is about, we're on Patreon, substack, subscribe star. You're definitely welcome to join us there. We do have a gilded server. You're most definitely welcome to join us there. We will be uploading this live stream to SensorTube, to BitShoot, to Rumble and Odyssey and we are live streaming on Twitch and on Rumble for now. I've heard BitShoot's going to start allowing live streaming when it does. We're on there right away. Okay, so hopefully we'll be live streaming on BitShoot soon. And once we do that, hopefully we can add Pilled and Kick and Odyssey as well, meaning to do Odyssey as well. We're going to have to use a website to live stream everything. But we'll see how it goes. We'll see how it goes. Gang, tomorrow we got Movie Club live stream. Let's pick some movies. Thank you all to God to watch and discuss them in a future video. ASMR format September 10th 2pm PDT My Time, West Coast Canada United States. We start. That's tomorrow Sunday. Okay, you're definitely welcome to join us for the live stream. And on Monday we'll be here at 1pm West Coast Pacific Time to chill on the patio, smoke a cigar and celebrate our little God's birthday and maybe drink some water. With you, they're testing out. They're testing out. Awesome, awesome, awesome. And Cheryl, the markets near me still use PECs. PECs. What are PECs? Oh, like measurements? Gang, starting soon we're going to start uploading all of our you know, politics patio economics, anything. I'm not moving around the audio to SoundCloud again as podcast. So you can definitely follow us there or your favorite podcasting platform. We should be there. We should be there. Remember to bring your movie picks. Indeed. Gang, if you're going to come tomorrow to the movie stream, pick a movie you want to recommend. We're going to do Heats. We're going to sort of do polls and we're going to pick a few movies to watch to discuss for a future live stream. Okay. We are on Twitter. We're on minds. We're on getter. We're on gab. We're on VK. We're on substack notes. Not sure how long we'll be on Twitter for if they implement the photo ID crap in the World Economic Forum. You're you're our serpent you know whatever it is, but we'll keep this a sensor tube friendly. Okay. Aside from that gang. We'll talk about this. I will try to limit 200 movies. Awesome. Awesome. Awesome. Gang, thank you for being here. I hope you enjoyed the live stream. I did. It was fantastic. I got strawberries eating like so good. So good. I still haven't had my fill yet though. I'm going to keep on eating strawberries until I get my fill. You get one. Just one. Awesome. You got one. You could recommend gang. If we're running low there aren't too many people. Maybe we could do two. Gang, see you tomorrow if you can make it. Salute everyone. And gang, salute to the mods. Always, always, always. Cheers gang.