 Let's make sure we're live. Should be kicking out man. We are. Very nice. Very nice. Hi everyone. This is Chichou. Today is May 20th, 2019 and we're gonna make some cuckoo. Persian cuckoo. We're gonna make some straight-up rice and we already put out a video. Just so you know, we already have sort of got a picture here. Let me bring this up for you guys. We already put out a video, I guess, a year ago or so where we went through a recipe of making cuckoo. Persian cuckoo when we made a sweet rice, rice dish, and a couple other things we ended up making and eating, right? Just little snacks and stuff like this. So I had a lot of greens in the fridge and what I wanted to do is use them up because that's what I end up doing, usually when I'm doing cooks and stuff like this, deciding on what to make. If there's like lots of stuff of either greens or meat or dairy or whatever it is that we have in the fridge, if there's an excess of it, I usually try to make those first so we don't spoil any food. So we had a lot of greens, so we're gonna end up making some cuckoo. Okay? That's my little intro. I'll provide the link in the description of this video when I upload it to either Bichoud or YouTube or whatever other platform I'm gonna share this on. So there'll be a link in the description of this video taking to the original video because that's sort of the main recipe we're gonna use, the ratios we're gonna use to make the cuckoo, but I do have a little old-school scale here as well. And we might end up weighing some of the greens just to make sure, you know, so you know what it is that we're using. I might just go by sight. I usually go by sight. I don't, I never really weigh anything when I'm making cuckoo. I go by whatever greens I have, I mix them up and look at the texture and add flour accordingly, and then we just start cooking away. Okay? Aside from that, we're gonna wait a few minutes, five minutes or so before people trek in. Archers, how are you doing? How's everything been going? I haven't seen you for a while. Welcome to a cooking live stream. I want to start doing these more often, especially for the summer. I end up making a lot, well, I make a lot of food all the time, right? X, how are you doing? Welcome to some cooking and some eating. I want to make a fair bit of cuckoo, actually. We have a lot of, by the way, I mentioned that we, every year, we get sort of CSA going for us, right? Hello, Chicho. I've never had cuckoo. Oh, cuckoo's amazing. You're gonna, there's a video that we have out, the thing that you see here, right? If you just do a search under Chicho and cuckoo, you can spell it K-O-O-K-O-O, or K-U-K-U. It appears like K-U-K-U is the real spelling of cuckoo, and the K-O-O-K-O-O is like the ultimate spelling, but I think cuckoo means something else with the O's, but it's amazing. It's one of my two go-to foods that I end up making. Okay. Lots of work and overtime. I have a daughter graduate. Oh, nice. I'm on vacation. Awesome, awesome. Graduating, I'm assuming, from high school, grade 12, or university. This week, it must be university. High schools doesn't let out this early. So if it's in a week, it must be university. So it must be a four-year program. Maybe. Maybe it's graduate school. Congrats on that, though. High school in a week. Where in May? Where are you located in our troops? My part of world in Canada, my students don't have their final exams until, you know, beginning of mid-June. That goes all the way to the end of June. So they don't, oh, you know what? If she's graduating grade 12, they usually have the ceremonies before the finals. That's right, Arizona. Okay, okay. Yeah, here as well. If you're graduating high school, they have the ceremonies before the final exams, because by that time, if you're not graduating, they pretty much already know that you're not graduating, right? They start, the ceremonies are crazy. All the parents and relatives get herded into like these huge auditoriums. You got to sit down. I've been to a few of them. You got to sit down and listen to people, you know, their names, giving them their diplomas and everything. It's like, if you're lucky, two hour ordeal. Most likely three to four hour ordeal if it's a nice size university, right? So let me show you the setup here. These are the two cameras that we're using, right? And we have, let me take down this pic. How are we doing for time? We're about five minutes in. I got to get the water going. So I'm gonna take down here. We'll leave the kit up, pick up, just in case people show up. Here's the one camera, one place we're gonna do some of the cutting, okay? And we're gonna make some rice here right now. And then once we get everything ready for the cuckoo, what we're gonna end up doing is using both of these to fry up the cuckoo. So what I'm gonna do right now, as you can tell, I got some water in here. So I'm gonna kick this up on high. Okay. I'm putting on a mask to get it to boiling. I've already soaked my rice. Okay, so I'm gonna take down this pic of cuckoo. That way it doesn't interfere. Okay, take a look at this. I've already soaked my rice. Yeah, I'll show it here, right? So, and I've strained it, like run water through it. Because when you get rice right away, it's dirty, you know, it's been dried. I don't know what the process is. But usually you need to rinse it a few times. So I ran water over this, and you can tell it gets a little cloudy even now when I do this, but it's pretty good. Okay, so you want to get rid of the the gook and whatever there is in it. Okay, so while this guy is boiling, let me show you the greens that we have right now that we're gonna chop up and, you know, mix it all together to make the cuckoo, right? So, and as before, I did the washing for the greens last night, right? Usually you can do the washing early. I do have some greens in the freezer that I'm gonna grab that I usually buy a lot of greens. And what I end up doing, I'll wash them and then if I'm not gonna eat them all, use them all right away. I chop them up fine for cuckoo, and what I end up doing is putting them in the freezer, right? Cuckoo or soups or or stews and stuff, because once you have chopped up greens in the freezer, and greens, it's they're amazing to work with, easy to cook, easy to prep food, if they're already washed, right? The washing part is the main part of what where people don't use too many greens, right? So let me show you what I got here. Okay, this is our lettuce. We're gonna chop this up. I have some lettuce in the freezer as well, but I thought I would, you know, use these guys. So we're gonna use about in this much lettuce, okay? And we'll weigh this. This is, check this out, this is fresh peppermint that we have growing in the yard, right? So our peppermint's coming out. So I've been, take a lettuce. It's amazing. It's fantastic peppermint, really. So when we come into the house in the yard, there's a whole bunch of peppermint growing, we've got peppermint and mint, right? And this thing is amazing. This would make amazing infusion for liqueurs, okay? You couldn't keep it there too long, and we might end up making some. We're definitely gonna make some more liqueurs later on, but I might make some with mint because the flavor of this is absolutely brilliant. And I'm gonna throw a little bit of this into the cuckoo mix, okay? So we got lettuce here, okay? Let me show you the other greens that we got as well. We got some green onions, and green onions I love in cuckoo, right? I don't know if we're gonna use all this, maybe, not sure yet, okay? We have, and what we've done, and again, I'll mention this again because I want to show you this, we've subscribed to a CSA, right? And this is radish tops, okay? And I'll show you the radishes, how we get them, right? So we've committed to a CSA, so what that means is basically the CSA is sort of a community-supported agriculture, where it's a local farm, and you give them money at the beginning of the season, and until the end of the season, every week you get greens and stuff, right? So we're at the beginning of the season, we're just getting, you know, salad, we're getting some beets and some radishes and stuff, we're getting eggs, we're gonna use the CSA eggs, like organic, local chickens that laid the eggs, like, a few days ago, right? So fantastic eggs, right? But the radish tops you can actually eat, so let me show you the radish tops. So check this out. We got these ones, these ones are from last week, okay? I've just picked up these ones, I'm gonna get them every Friday, I just picked up these ones this week, and these are amazing radishes, right? Like just a local white radish. So I've chopped these guys up, that's what these guys are here, okay? These ones we'll use later in some kind of super something like this, and we're getting, we're getting kale from them too, okay? Another stuff I have here, we're gonna make some asparagus, asparagus and mushroom cuckoo, something that we didn't do last time, but asparagus and mushroom, I'm gonna have some greens in there. Unfortunately the CSA hasn't given us asparagus yet, they might this year, okay? So we're gonna make some asparagus, and I have some mushrooms here that I've already washed and stuff, right? So we're gonna chop these up too, and we'll probably throw in some greens in there, in there as well, maybe some of the lettuce that I have from the freezer and some of the parsley and cilantro and stuff that I have in the freezer, okay? So those are basically the greens we're gonna use. One other thing I have here, I've never done this, I've washed some carrots as well, just local organic carrots. I might grind these up and throw in the cuckoo, depending how I feel like it, right? So what I want to do right now is, I'm gonna weigh the greens, so you guys know exactly how much greens we're using up, right? And then we're gonna chop them up, I'm gonna make two bowls, right? Two different styles. The greens we're gonna put in the big bowl, and the mushroom and asparagus, most likely in the smaller bowl, okay? We'll see how much of each we end up getting. So what I want to do right now is decide on what we're going to put together. So let me put this here. And what I've done already is, I've already zeroed this thing, right? So let me put it on here so it balances. As you can tell, it's zeroed, right? When I lift it up, and then when we put stuff on it, I'm just putting pressure on it, it goes the other way, right? So I've already zeroed this guy. That way we know exactly how much, where you guys will know exactly how much greens we're putting in. And again, I'm just gonna say this again, I don't measure, I don't weigh this stuff. I go by sight and feel. Hey, what up, G. Joe Dante? How are you doing? Cooking stream. We're gonna put the rice in here, okay? This is almost boiling, it's good. So what I do, I usually kick up the temperature for the rice, for the water, high, and then let me move this out of the way for now, because we need a little bit of space. I don't want to knock things over. So let's put this here and throw the rice in. And then what I do, I get the water to almost boiling, or boiling, if I'm doing some of the things and the water starts boiling and the pot starts shaking and it's boiling. And then I kick it down to around, you know, four out of nine, or four out of ten, or three out of ten. These are hot pots, okay? So let me just drain this. And this is about one and a half cups of rice that I'm putting in, okay? That means while we're doing all the chopping, while we're doing all the chopping, that's one way you can get the rice out. The rice sticks to the bowls. But what you can do is just put water in. Water is a great way to move rice around. Just be careful, the water is hot, so you don't want to burn yourself, right? I have a little bit too much water there right now, so I'm going to dump a little bit of it out. Just dump a little out. Make a little sizzle sound. Okay, so we're going to let this cook slowly. And what we're going to do is we're going to weigh our greens. Let's see how much greens we're going to put in here initially. We'll probably, we'll probably end up adding more, right? Because once you chop them up, it's not as large volume it convinces, right? So let's check it out. Let's do, for sure we're going to put in this much lettuce, right? So we have about, I'm going to put on my glasses. Let's check this out. Let's check this out. About 250 grams of lettuce, right? And that comes out to about eight and a half ounces. Or, sorry, eight pounds, we can't be eight pounds. Oh, that's interesting. So it's about half a pound of lettuce, okay? So we got that going. Let's see, green onions, green onions. Let's bring over the green onions. Let's do, let's do four green onions, okay? So I'm just going to put this in. So after you put the green onions in, we're about 0.8. That was about half. That was, so we're about three quarters of a pound, about a little bit less than 400 grams of greens right now. And then we're going to throw radish tops, okay? And they're amazing. They don't have a strong flavor, like they don't have a flavor really at all that much relative to the other stuff. It's like lettuce, but less so. But it is greens, it's got nutrients, why not, right? So we threw that in. That kicks up, kicks it up to a pound of greens, which is a little bit over 400 grams of greens right now, okay? Now I'm going to bring in some greens I have in the freezer. But before we do that, I'm going to chop this up, put it in here, and then we're going to add the stuff from the freezer, okay? The mushrooms asparagus, we're going to do a different bowl. And I'm going to save a couple of the green onions for the mushroom asparagus because it will go good with them. Oh yeah, one of the thing I'm going to do, I'm going to throw in, I'm throwing in four peppermint. So the weight on these isn't very much. I'm not going to throw in the stems, just the leaf, okay? So I'm going to throw this in, and then the chop up it will become finer. Just give it a pepperminty taste to it. It is spring, why not? Just the leaf, and then we'll chop it up. This part is okay if it's ruined. Here, we'll break it. It's going to be a nice pepperminty taste to it. I think it's peppermint anyway. I'm not sure if it's peppermint, but it's got a peppermint feel. It's not just straight up mint, it's a little different. I'm definitely going to harvest some of this and dry it up before during the summer, the way we did what you call it, the other stuff, the other mint that we had, right? So let's take this down. Let's put our skew over here. Let's put this over here. Let's put our greens here. We'll chop this up and then we'll put it back into the container. Green onions and a little bit of peppermint. Let's close this off. A little bit of peppermint and the radish tops together. So what we can do right now is just line this up so we stack them together, make sure the rice is going okay. And rice when you're cooking it, be careful because once it starts heating up, the temperature is hot, it starts cooking, it starts foaming and then it spills over. You don't want to do that. And since I don't want that to happen, I'm just going to, the problem with this pot is because it's got edges like this, take a look, it's hard to just put it on the side a little bit, but I am going to try to keep it there. Hopefully it won't fall over and make a lot of noise, okay? My apologies if it does. So let's cut this up. So you can make a stack like this and then because you're going to be chopping it, all I'm going to do is just cut it in the middle, bring this stack, put them together, that way I'm cutting less, right? And I like cutting all the, you know, mixing the greens together and cutting them because it gives it a, when I'm mixing it, that means everything's being mixed well. We're not going to get sort of pockets of mint or pockets of green onions or whatnot. You want it nicely mixed together, right? Some people cut this up really fine. I'm in the middle, I guess. Some people will say I'm not cutting it fine enough. For me, it's good. I like to crunch. I'm going to go over the cut. Some people would say this is definitely not fine, right? Put your fingertips inward, the palm of your hand and have the knife towards your knuckles, kind of to avoid losing your finger. Yeah, I know, you know what? I've tried that method. I'm just not good at it. Like, you know, what you're mentioning is this and just use the knuckles to do this. For me, I rarely, like, I've, I can't remember when the last time it was, I cut myself because I'm not a fast cook. I just like cooking. I like playing with food. Zarya, how are you doing? So for me, it's simpler to do it this way. If I was speed cooking, working in a restaurant, yeah, I have to learn that thing. I'm just going to put it in a different bowl, smaller bowl for now, and then transfer it over to the big bowl. So let's throw those in there, and then we're going to throw the, bring the lettuce over, throw the lettuce in there, or cut up the lettuce as well, right? Zarya, every time I'm at the farmer's market produce stand and smell the mint, you're the first person that comes to my awesome Zarya. That was a huge call from the heart. Yeah. In the end, it's about being careful and paying attention to what you're doing. Yeah, 100%, right? One of the reasons people cut themselves is, first of all, they're not used to handling sharp knives, and you want a sharp knife. This knife requires a little bit of sharpening, but you do want a sharp knife in the kitchen. One of the most dangerous things in the kitchen is a dull knife, right? And the other dangerous thing is speed. You don't want to go too fast, which is the problem with restaurants, right? I'm going to put the mint in there. It's nice. Look at this. Deliciousness, right? Super delicious. Again, I'm going to squish this up so it's tight, and then cut it in half, and then bring it in. It's a famous last words, watch me cut myself, right? Some people go really thin with this. Do you guys sharpen with a whetstone? I don't sharpen with a whetstone. I just use one of the things that comes with it. It's metal. What's it like sharpening with a whetstone? Some people even throw greens in a quesnor and go, I've never had koo koo. Is it any good? It's amazing. Really, it's amazing. It's, you'll see it. You'll see how it's like. It gives you a great mix of greens, and you can make it with so many different things, like the recipe, the core, koo koo is greens, right? But you can put whatever you want in there. Some people put greens and chicken and greens and meat. I've never done with meat. I like making schnitzels than meat koo koo. For me, this koo koo with the greens and stuff is absolutely amazing. And the one that I've introduced, like once I learned how to make the base, is with mushrooms. Mushrooms are something that I've added compared to what I've learned, who I learned from my mom and grandma, right? They just do greens and stuff, and they do asparagus every now and then. But I've ended up adding mushrooms to the whole thing, right? Usually, basically for koo koo, what I'm doing is looking in the fridge to see what greens I have, right? And deciding to make koo koo, to use them all up. Hello, Saint, just Germany. How are you doing? Good evening to you. You're like six o'clock right now. So that's the lettuce. Here is the other stuff that we mixed together. So I'm going to throw that in. And what I'm going to do is I'm going to use up, I already have some parsley and cilantro stuff in the freezer, right? Because I want to make a lot of koo koo. I want it to last for another three days or so. So this is, and I usually label them, this is greens with the thing. This is just parsley. And this one is Italian parsley. Okay. So let's do this. Let's weigh these greens. It should be the same. I didn't increase at all, but we'll put this on. So let's weigh this and give you the total amount of greens that we're going to use, right? So again, this is about one pound. And we're going to throw the parsley. So again, that wasn't very much. It barely moved the needle. And Italian parsley. And I didn't have any dill. Usually dill is fantastic in this as well. And this one kicked it up to about one and a half pounds of greens, which is around 600 grams. 600 grams is more accurate, more on the needle, 600 grams. And that's good. That'll give us at least two trays of the green koo koo. So let's put that on the side for now. Let's chop up the asparagus. And dill is really nice. Yeah, dill is amazing. Can anybody suggest a fun experiment for a group of 12 to 15 year old boys? I do a fun experiment. What kind of experiment? You want it to be educational, right? I would say board games. These are my greens rags, right? So when I use them, I usually just hang them up a little bit. Because they got a little bit of wetness in them. Hang them up, let them dry, then put them back in the cupboard and use them again, right? Because they're not really, they're not dirty. So one side of it, I know that I roll the veggies in and then the other side is the outside. So it stays fairly clean. Okay. So let's cut this up. Oh, we didn't weigh this. Let's weigh this. That's zero, this as well. One as well. And there's green onions here too. So let me take out the green onions, tell you how much asparagus I'm putting in. Okay, this is the green onions. Let's check it out. Because this is smaller, there's zero skill is asparagus. Let's see how much asparagus we got. Yeah, educational. Personally, we played the cranium last week. Cool. You want them all to play together, or can you break them up into groups, two different groups of board games? This is about a little bit more than half a pound of mushrooms, not mushrooms asparagus, right? And then we had the green onions, which was just like two of them, right? So it kicks it up to like three quarters of a pound, which is a little bit less than 400 grams. Okay. So we're going to chop this up, and then we'll chop up the mushrooms, weigh the mushrooms and chop them up. Like seriously, I would say Monopoly, if they're okay to play poker, poker is amazing education. Gin rummy. If you can put them in groups of two, teach them backgammon. Backgammon is amazing, depending how old they are. Backgammon is one of the greatest games there is to teach people counting and multiplication to a certain degree as well. That's the same with the asparagus, the rounds that they fly off. One of the things that I used to have when I had a big space where I had students come in to my space where they were, you know, I would have drop-in sessions where they were steadying and stuff. Just to stack a little bit. Usually I like buying asparagus that's smaller, but these were thicker. I can find any thinner ones, smaller ones. But one thing I used to have was a pool table in the area that I had stuff laid out, couches and whatnot where students would come in and practice and they would, let me, I'm getting lost in the space. They would, what should we call it, sit down and do their work. I would help them out. When they needed a break, I would let them play pool. Pool is amazing for getting them to appreciate angles and physics. I was thinking Monopoly, hold them is a good idea. Hold them is amazing. Poker is amazing. Maybe a little growth project. We actually started a garden. Oh, garden awesome. But teach them about healthy food and growing healthy fooders. Yeah. And by the way, if you're doing the gardens, are it? You just in case, you know, you're in the process. I know you were, I'm not sure if you were mentioning you were teaching in mathematics, but if they're doing a garden, you can teach them how to calculate the crop yield and how far the spacing of the garden, you know, the the seeds or the cuttings need to be. And if you need the help that I learned that stuff when I did it with a friend of mine that had farms where we put a set, we put out a set of videos on food and farming with the CSA. And we went through the calculation where you have to do the spreadsheet and calculate crop yield and all that jazz. And I, I have that stuff all up on on a playlist called food and farming mathematics or food and farming. So I'm definitely cutting these really thick. I mean, I made my stack too thick when I was cutting them. My favorite. I don't know, CSA. CSA pazzle. No, I have no idea what that is, Jeremy. This is great. It'll just be crunchy. And asparagus becomes soft when you cook it anyway. I got tea here, but I, someone mentioned liqueur the other day. So I grabbed some liqueur. This one is sea buckthorn liqueur. You've seen this in the liqueur videos. My favorite dish is kebab, kebab, kebab pizza with garlic sauce and french fries on top. Kebab pizza. Wow. Mine is blown. Me too. Kebab pizza. Let's throw these in here and then we'll bring in the mushrooms. Okay. Look at this. This is too big for it, right? I gotta cut those guys up. Usually you want to do a little bit of finer job when you're cutting these ones up. Okay. But again, I don't mind crunchy. Some people. And this guy. Yeah, this one's okay. Actually, we don't have to weigh this again, but let's do it again. We've already weighed it. Yeah, that's about one pound, right? Let's bring out this. Oops. Let's throw this in here. I'm gonna chop up some peppermint to throw it in there as well. Okay. Before I forget, I'm just taking three stems. Index. How are you doing? What do you think about the blueberry liqueur? Blueberry liqueur is amazing. So good. Blueberry liqueur is phenomenal. Is there a liqueur? There's one liqueur I've made which is crazy strong, which is the, oh man, what's the name of it? We put out a video where I was sitting outside on the patio talking about geophysics and prepping to make elderberry. I gotta say it a moment. Elderberry. We made some elderberry liqueur and that stuff is crazy strong. Wow. The flavor of elderberry is so intense, so intense. I'm just gonna throw this in here. Okay. That way it's got a little bit of mint flavor as well or peppermint flavor as well. Now this guy, the peppermint we can put back in the fridge, so I'm just gonna do that. I'm done with the peppermint. Put it in the bag. And seabuck thorn is strong too. Let's chop up some mushrooms. Let's see how much mushroom. This should be zero with this guy too. They're about the same size. Yeah, this is zero too. So I'm just using white and brown mushrooms or it's the same. So let's see how much mushrooms we want. Let's use it all. Let's use it all. I do want this to last like three or four days. So this is one and a half pounds of mushrooms, about 700 grams. Okay. I was being lazy on the couch trying to blueberry medicine for humans. Blueberries medicine for humans. Educational program the other day. Apparently the bears eat a lot of, yeah, they eat a lot of blueberries. I've seen them here. If you've ever, as geophysicists, you've come across a lot. I've seen, I've come across bears in the woods, but one thing you do come across in the woods a lot and you know exactly what bears are eating is their bear poop. There's so much bear poop in the woods. Transfer them to the pot. The mushroom asparagus one is going to be chunky, crunchy. Cutting these fairly thick. Transfer this into our bowl and then we'll keep on doing some cutting. How's our rice? I'm going to lift the lid on the rice so you see what's going on as soon as I transfer these guys over. So take a look. The bowls, lots there. So the rice is already sucked up a lot of the water. I left about this much water. The rice was sunk down about this much water. So I'm just going to let this continue to simmer. The water's evaporating a little bit and if you have a quiz now, this becomes a lot easier, right? But you got to do clean up and stuff. This way you feel the food. Sorry if I'm not reading the chat game. I'm going to get this stuff done. Once we get the cuckoos in there into the pans, then we'll just be waiting until we've cooked more space. Again, these are chunky. Sometimes I cut them up a lot thinner. We're usually a kind of a lot thinner. Not a lot thinner. A little bit thinner. A couple more passes maybe. And after this, we don't need, we're not going to use the keros. We have enough, we have enough stuff here. I can free up this space here. This here. This here. Keep our stove top as clean as possible anyway. What I'm going to do, I'm going to transfer the pot of rice to the smaller element. This is on the small element by the way, but I'm going to put it on low and then I'm going to close. I'm going to leave the lid open a little bit. Let's see how much. Nah, there's still a little bit of water there. Well, some water anyway. Sorry about that gang. Ouch, that was loud. So let's kick this up to the bigger element. Cast iron pans. And I'm going to, I'm using coconut oil for this one as well, but I think I'm going to switch over for the next little while, slowly to grape seed oil. No worries, my friend. Thanks. I know that was loud. The mic is right here, right? So it was right under it. My apologies, my apologies. So that's, so the rice now putting on about two and a half, three right out of 10. And this guy here, each one of these pans, actually this one, I'm going to kick up a little bit higher because I want to heat it up a little bit faster. So I'm putting this one on three and a half and I'm putting this one on same thing, three and a half, four, just to heat him up. I'm going to use coconut oil. The one thing with these greens, actually that's a fair bit. Let's put that guy here. Mix it. Let's see how much that gives us. The one thing with cuckoo is it takes a fair bit of oil. The greens suck up a lot of oil. It kind of hurts. So keep that in mind. Garden with the dog for a while. Enjoy your walk. I'll be back in a while to see the finished product. Awesome. I think you'll like cuckoo is fantastic. Cuckoo is amazing. Actually before we do this, this is what I wanted to do. I wanted to show you how to mix, how I mix the stuff right away. Let's put this guy here. I've already heated it up a little bit. Oops. So take a look at this. I'll hold it here so you can see. So this is the greens. I'm just going to mix them up before I put anything else in there. Look at the gun trying to get the cuckoo cooked. So mix up the greens a little bit. I've got another pan here. I've got another cast-iron pan. That way I can put the greens on top and it's not sitting on the element and it's protected. Nice. So take a look at this. I'm going to mix this up. Now greens also take a fair bit of salt. Okay. So what I'm going to do, I'm going to throw in some salt. And this, I just eye. Hello, Martin. How are you doing? So how are you going to bind the chicho? No flour? I must, no flour. I've got two different types of flour. I'll show you. Here, let me throw in the rice. And egg binds it as well, right? So this egg. I'm not measuring this. Sorry, gang. Maybe I should be, but go with your, how much salt you think you need for greens. So that's enough salt. That's going to be fairly salty, maybe. I'm going to throw in baking soda. I'm throwing about this much baking soda. Actually, I'm going to do a little bit more. I'm going to do three, a third of a teaspoon maybe and spread it around. I've got two different types of flour. I've got brown rice flour. Okay. I don't know if you can see that label. Brown rice flour, my label. And I got tapioca flour. Tapioca flour I'm starting to really like. Brown rice flour is amazing. So let's throw in some brown rice flour. Let's measure this just so you guys know. Here's this is one cup. It should be anyway. Yeah, this is one cup. Let's see. So that's about a half a cup. So let's throw that in because I go with sight, right? So I'm going to put more in that. So I'm going to make it a full cup. So let me do this here so you see it. So that becomes almost a full cup. So I'm throwing a cup of brown rice flour. Throw a little bit of tapioca flour. It should be. You don't need to. I'm going to throw in, this is a half a cup one, smaller than the other one. Two different. So we use the big one. So let's use, here's half a cup. Actually, I'm going to throw in three quarters of a cup. Half a cup is going to be too much. This other half we'll use, we'll use for the other one. So three quarters of a cup, not three quarters, a quarter of a cup of tapioca flour. And then we're going to mix it up. And I mix it up before I add the eggs because it's much easier. So this is gluten-free. Usually most kukui, you just make it with flour. Gluten-free is the best diet. Gluten-free, I know a lot of people that are eating gluten-free. So I've been modifying my recipes. To make gluten-free flour, gluten-free. Like you made gluten-free chocolate chip cookies as well. So that's not bad. I like the look of that. I don't know why, but I love watching good kukui mixing for sure. That's amazing because you know what's coming out as well, right Zora? You're celiac. Let's bring out the eggs. Here's our eggs. Local, organic. The chickens probably laid them like five days ago, right? I picked them up on Friday. So let's put this here. Now I'm going to move this for now. I'm not going to break them straight in because I don't want to accidentally, for any shells to go in there, right? And let's do this. I'll break it out. There, I'll show you might as well break them here. If we get any accidental shells, we can take them out. I do like cleaning as I go to a certain degree. I don't want this to be too loud for you guys. That's not bad. So for that, we're probably going to use seven eggs. Maybe we use, I don't know, we're going to use seven. What was the gluten aspect of this recipe? The gluten aspect of this recipe would be flour, right? Because most people, for us anyway, we always use just flour, rice wheat, right? So the gluten-free aspect of it is it doesn't have any flour that has gluten in it. The gluten-free is the tapioca and the rice flour, right? So these are medium to large, but mainly medium. This might be a double yolk. Let's check it out. So we've got four yolks in there. Is that a double yolk? No, it's a single yolk. It might have been twins. Let's use seven. We'll put seven in, get a feel for it whilst we mix it. Let's check out the rice. We're busy here doing the stuff. So what happened there was I lifted up the rice lid and there's moisture on top of the rice lid. I took it above the pot and the pan that had oil flying heated up in it, right? And it's only sitting on two, right? But oil and water don't mix. So I'm putting a lid back on. Let's move this guy over for now. Let's put the eight serious sounds. Let's bring this guy back. So take a look at this. Now we're going to put this in. Let's turn off this guy. Did you check out the heat coming off on this temperature of two out of ten? That's crazy, right? So I'm going to put seven eggs in here. Here, I'll show you the rice too. Take a look at the rice. You can see it. And what happens is, I don't know why, I think it's because of the convection, the steam coming up. The rice flakes start separating and start pointing up, right? My apologies, brother. So let's mix this up. And the beauty of it is I have some greens in the freezer still, right? A little bit of more. So if I think this is a little bit too liquidy, I'll just add a little bit more greens. I have a little bit more lettuce in there, right? And there's nothing stopping me from adding mushrooms to this as well, right? So seven was a fair bit. This is sort of squishy. I could make it less squishy and create more cuckoo by adding more greens, which is exactly what I'm going to do. Yeah, let's add some more. Let's add some more greens. So I'm going to bring the lettuce from the freezer. Let's see how much this weighs. I don't know how much this is. So keep in mind, we're going to be adding this to our lettuce thing. So let me zero this. And I'll show you how much it is. So that's zero. So here's another half a pound chopped up lettuce. So here's our lettuce. We just end up getting more cuckoo. Did you discuss the current drama between the US and Iran this past weekend? We talked about it a little bit, but I've written an article. So whatever our total was previously, you just have to add that to it. Regarding Iran, I wrote an article, you know, back in mid 2000s, late 2000s, early 2010, 11 or so. I think the article, this one I put out in 2013, just a mix of some information. And I call the article target is still Iran, right? And if you do Chicho target Iran or Iran, you'll find the article. And basically, target has always been Iran for the last 40 years. The target has been Iran with Saddam Hussein attacking Iran from like it's always been Iran. And the reason it's been Iran is because of resources and pipelines and geographic location of Iran, right? Cooking stream. Yeah, cooking stream. Randall, what are you doing? So let's bring this back. So we're ready to cook this up, right? Now, what I'm going to do, I'm going to transfer this over to another pot while we're cooking, let me put this back up again, while we're cooking it here, we're going to do the mix for the mushroom asparagus mix, right? So I'm going to transfer this over because it's good having this thing, the big pot, when you're mixing it, but you don't necessarily need it. You don't necessarily need it when it's all mixed together, when it's finalized, right? So here's our thing. Take a look at it. That's what it looks like. And we're going to start cooking in one pot right away. Let's bring out a big spoon. This is what I'm going to end up using. Let's heat this up a little bit more. Let's check on the rice. The rice is good. Let's have a sip of tea. Ah, doing well, doing well. Looking forward to eating cuckoo for like three days. Heard of Madman attacking Arnold Schwarzenegger yesterday? Arnold, that's, is that who we were talking about? And that's the sound you want when you put the cuckoo in. A little bit of sizzling and then you spread it out. Let's put this guy here. Hey, let's dump our mushroom asparagus stuff in this. All those greens look delicious. Just missing one more key green, the dill, isn't it? So let's put the mushrooms in. And asparagus is a strong flavor. The ratio of mushrooms to asparagus is a lot more, right? I think it was like two to one mushrooms, but asparagus is a strong flavor. Arnold Schwarzenegger, no. I didn't realize someone attacked Schwarzenegger yesterday. It was in South Africa. A local double kicked him from behind. Arnold barely moved, eats protein. Seriously, I hadn't heard about that. Yeah, Arnold's a big guy. He's been weightlifting for a very, very, very long time, right? He eats his protein. Put the scale here. We don't need the scale. So it's the same deal with this. Do you smoke tobacco cigarettes? I don't know. I don't smoke cigarettes. I have grown tobacco in Canada. It's legal to grow your own tobacco. I've grown tobacco and hung it out to dry, and I've given it to friends. And every now and then I had like tobacco leaf. I went through smoking cigar phase, and I still will smoke cigars. I'm just not into smoking right now, but I do like Cuban cigars. There's a period where I was smoking a lot of Cuban cigars. I was even selling Cuban cigars, right? So again, salt, half a cup of tapioca, right? We saved from, we're going to add, let's add one cup of brown rice flour. Let's add one cup of brown rice flour. Oops. I forgot to do this. For cuckoo, you need to put the lid on. Never forget. For the first cook, when you put it in, you put the lid on. When you flip it, you don't, you cook it without the, without the lid, right? So initially when you put it in, you want the lid on. And I'm going to kick this temperature up to about four. Okay. And then once I hear it sizzling a little bit more, I'm going to kick it down to around three, two to three. Okay. I want to put some brown rice flour in this. Best Cuban cigar are the ones smuggled. We used to have a lot of Americans come up here to get Cuban cigars. Let's do half for now. So that's about half a cup. Let's do another half. Why not? So the ratio was basically one cup of brown rice flour and half a cup of tapioca flour. And that's a fair bit. There's times where I don't put this much flour in there. They'll just make it, with the flour, it just makes it more solid, right? And we need baking soda. For your information, I got my Big Mac on Saturday. You got a Big Mac Saturday. Taco, Taco was mentioning he didn't get a call, so he probably didn't get the job. So again, about a third of a teaspoon of baking soda. I'm going to mix it up, and then we're going to throw the eggs in here. But as far as cigarettes go, no, definitely not. I consider cigarettes companies to be on the same level as Wall Street, on the same level as Hollywood. I try to stay away as much as I can from those institutions. I consider them to be just destructive to humanity. I really don't understand the appeal of cigarettes. I really don't. And there is no appeal. The appeal initially for people is because they, it's social. I can't, I can't tell you how many, you know, I can't, I guess, almost all of my friends that smoke 700, forget about it. Well, it depends where you live. 700 Bam, a month, could be a lot if you're living in India or somewhere else. We're going to put, I got five eggs left here. I got some more eggs in the fridge as well, but let's try with five eggs. Okay. Oh, we're mentioning cigarettes. Oh yeah. Almost all of my friends that I have that smoke right now, almost all of them, when they first started smoking, they said they were going to only smoke socially. They would only smoke when they drank, right? And then cigarettes are extremely addictive. Slowly it became a habit where every time they smoke, they smoked, right? And then they would start drinking more because they need more smokes. And then it just becomes a whole routine, right? And there's one aspect of cigarettes, which is crazy. Cigarettes from what I've been told really compliments some of the worst drugs out there. One of them being cocaine or speedy type of drugs, right? Because nicotine, the way they design cigarettes is for them to be speedy. So for me early on, I just grew a very, very serious dislike to cigarettes. I've had very close friends that I've told them that we used to hang out a lot where I would tell them that listen, we can't hang out too much anymore because I can't stand the smell of cigarettes when I go to their place where we hang out. They're lighting up every 20 minutes, right? Especially if you're sensitive to the stuff. If you're more living a life that's more geared towards sort of infusions, you become very sensitive to it. Now I'm hearing the sizzle, so I'm going to kick this down to to let it nicely cook, right? I don't want to burn it. Smoking never understood that either that I yikes. Drinking to justify your smoking habit. Not good, not good. What are the ingredients and cuckoo? Oh, the ingredients and cuckoo. This one that we're mixing right now is mushroom,paragus, green onions, and a little bit of peppermint. Okay. And then I put gluten-free flour. And so we put, I forget how much the weights were, we measured them. So, and this is looking good. And the flour is just one and a half cups of flour. You could have just, I could have just put half a cup. I went one and a half cups. I could have put up to two cups or two and a half cups. So I went sort of in the middle range. That's this one. The other one is basically any herb, any herbs, any greens you want you can make cuckoo out of. But this other one that we're making right now, this is got lettuce. Ah, you can smell lettuce, parsley, Italian parsley, green onions, radish, tops, the green part of radish, and a little bit of the meat, peppermint. Okay. So this guy's ready as well. And we're going to put this guy here. And we're going to bring the other pot. And we're going to turn off this one. Now we've got the two burners going. Nice. That's what we want. We want double burner action. Let's give this a wipe. Can you hear this guy? So I'm going to bring out, I'm going to free up the side because of the eggs, the sides, what do you call it, stick to them sometimes. Well, always. So what I want to do, sorry about that gang, my mistake, if we get the lid on this orange guy gets crazy hot. That's why I always keep the thing on it. I'm going to let it cook a little bit more. Just imagine initially what I was doing is I was trying to make these ASMR style, but you can't do ASMR in the kitchen. Well, you could I guess, but not the way I'm cooking. So let this guy heat up. Time for a little pastry. Wake now, sorry. I got more of the pastry here, right? I've been going crazy on these pastries man. This is going crazy on them. Super delicious. Fantastic. This one I'm kicking up a little bit to about three and a half. This one burns hotter than this one. So I've got to be careful with it a little bit. Let that one cook still. Let me bring out. I'm going to put this on the lid of the rice so I don't burn myself here. I'm going to put this guy on the hand of this one. So I'm going to burn myself. Okay, Dr. P, how are you doing? I want it to be sizzling when I put it in. Sure, I got a little bit less sharp of a knife. Now we're going to cut it. So once you can lift it a little bit, you give it a cut. So I'm just going to go and I usually just cut it into four pieces, four quadrants, right? Very trigonometry. Trigonometry, right? That way it's easier to flip. Definitely on the chunky side. If you make it thinner, then it becomes greasier because it sucks up the grease a lot more, right? Not a lot more, but there is the ratio of grease to to the greens or herbs, whatever you have on there is more. If you make it thicker, it's more like a sort of puffs up. Some people like it thin, some people like it thick. This guy, actually, I'm going to turn on the temperature on this one, two, three. Okay, because this one burns hot. So let's flip this guys. Now we don't put the cap on it. You're going to leave it like this. Some people say cuckoos got to be greasy. Really. They say, Christian, you're hungry. They say they want to be greasy. So when they flip it, what they end up doing is they add more oil. I'm going to add a little bit just to stay with tradition, right? You don't have to. You can just add some in the middle. Just crack this open and throw in the middle. It'll melt and get absorbed in there, right? And then what you can do is just do a little rotation on it. Put the oil in the bottom to cook up. Looking good, looking good. Fun. Now I can start reading the chat a lot because we've got the whole system going, right? How's our rice? Nice. The rice is looking good. Rice, I'm kicking down to low now. It's dairy free. It's got eggs in it, but nothing from cows. So no dairy. I don't think eggs is considered to be dairy. Is it? I don't think so. I think dairy is anything from cows. No, we don't need the carrots. I'm going to put these back in the fridge. You could also make potatoes. What do you call it? No, it's not. Okay, awesome. Yeah, so it's dairy free. And it goes really good with rice. That's the reason I'm cooking rice. And you usually have it with yogurt on the side. Sometimes yogurt with herbs in there, dill is very good. Cucumber is very good. Sometimes you put what's it called? These guys. Shallots? Shallots. This is dried shallots. And I'm showing you guys how we use this. No yogurt. You don't want yogurt? Yeah, don't eat yogurt. But a lot of people with yogurt. A lot of people with yogurt. But there's lots of times where once you've made it, it stays in the fridge for, you know, it stays well for like four or five days, right? Usually, I don't like keeping anything long in three days. So what we cook, you can eat it like four days, five days later. But usually mine is gone within three days. I usually cook. If I'm doing a cook like this, I do a cook for three days. That's what I'd like to do. I'm taking this guy, this one down to two and a half. This guy cooks really hot. Really hot. I shouldn't mess around with it actually. I can't help it though. I like messing around with food. I grew up in Hong Kong. So I got used to an Asian diet. Asians have very little dairy. From what I heard though, there's a lot of dairy going into China specifically from Russia now. So Russia's providing China with a lot of cheese from what I've heard. It's crazy that a certain part of the world barely consumes dairy as far as ratio go. European dairy is huge. Cheese is huge. In Middle East, cheese is big but yogurt is huge. Yogurt is really big in the Middle East and in Iran as well. In Iran, yogurt is huge. I'm pretty sure with India as well. Now what I'm going to do is I'm going to cut these quarters again because it's easier to flip once it's like that. So I got rid of the sharp, sharp knife. You don't really need a too sharp of a knife once you start cooking it. Once it's cooked to a certain degree. Flip once to see what it's like. That's why they live so long. In Asia, there's a lot of cases of people living a long time in some of the mountainous regions in Europe as well. But that's mainly because of their diet for sure. But because they eat a lot of greens, a lot of herbs, the color of this is fantastic. Flip it with a fork should be able to do it. The mushrooms becomes a little bit whiter the color on them. We add more oil. We don't need to. We'll add them in the next round. So what I'm going to do right now is bring this out. Let's see if we can put this here. Dangerous, dangerous, dangerous. So I got this thing here. I'm going to start putting the cuckoos in this. Okay, transfer them over and I'll show you guys. We don't have any accidental falls and flips. So as soon as you remove the cuckoo, the castor and pan starts burning up the oil because there isn't anything else in there to burn. So I lift it up usually and I put the oil in there. Okay, so let me show you how much oil I'm putting this much more oil in here and then pretty much right away once it melts, you want to put the cuckoos in there, the greens. Okay, here's our cuckoo so far, right? So I put four on either side. It's a little bit crumbly right now. It's not the best looking cuckoo, but it's going to taste fantastic. That's a fair bit of oil, but that's okay. We'll make this one right. Give it a little mix before you put it in again. So I'm putting three of these so far. I'm going to put more. Spread it out. Should put the whole thing. Let's put a bit of it more. I have a little bit left here. I'll mix it up with mushrooms and stuff. So what we want to do is trip a lid back on this guy. Let it cook away. Okay, this guy should be ready. I'm going to cut it into four pieces again. Is anyone cooking along with Chichu? For this one I didn't even list the ingredients for what we're going to cook, but if you have greens, let me show you what the rice looks like. There's rice making lots of noises. Flaky. Nice. Nice rice. Let's put this in a bowl. I like rice. I eat a lot of rice. Staple diet. Part of the staple. A lot of people put salt on the rice. I don't see how flaky it is. Long green sticks out. This would be amazing in the oven. Cooking rice Persian style. Very good. Very good. Very delicious. Fantastic. Mm-hmm. With gluten free, it's more crumbly. Cool me. I really need some food now. Nope, Martin. Wishing I was and Jesus smelling the cuckoo. I'm going to eat some more cuckoo. Super delicious. It might work. So sitting in the office, doing paperwork. paperwork. Don't you have any? You must have some snacks, Martin. Just the taste of fresh greens is amazing. And I love the peppermint flavor in there. Very good. I think this is the first time I've ever thrown peppermint in there. I'm pretty sure it's the first time. Oh yeah. Super good. In season from now on, we put peppermint in our cuckoos. Peppermint from the yard. Love it. This guy must be done. Let's check it out. I work in a pub, mate. You know, burger. Nice. Nice. And a drink. Mushroom ones. Mushroom asparagus ones in this. Okay. Question is, how do we manage this so we don't destroy things? I'm going to do this over here. So if I make any noise, it won't blow out your ears. Putting in about this much oil. All right. Put it in the middle so it spreads out. You might crack it a little bit, but this one's getting crispy. Before we give this one a tension, we're going to put the mushrooms in this. So let's do that. We'll do it in a little mix and throw it in. My mom and grandma would be like, what are you doing? What are you doing? You can't make it this chunky. Because when it's chunkier too, it doesn't stick together as well, right? That's one of the reasons. Let's put the lid back on here and take care of this guy. Where was our cut? I made this one really thick. A little messy today. Because it's thicker, I don't want it to burn. But for Chad as well, you guys are welcome to come over. Teleportation. I'm making enough to have enough food for like three days. Okay. And we have a friend coming over tomorrow, so I want to make sure there's plenty to eat for everyone. I'm on my way. This one, take a look at this one. This one is a mushroom one. Let's taste the mushroom one. Very good. Here's the mushroom one. Very good. And the salt is good. It's a little bit crumbly again because I need it chunky and gluten-free flour as well. With a little bit of rice. I'm not eating with yogurt right now. So it tastes amazing the way it is. God knows I love salt. Maybe a bit too much. Yeah. That's one thing I did was I realized we're adding not too much salt on my diet. So just cooking slowly I started reducing the amount of salt. And I realized I didn't need that much salt. I got to do the same thing with sugar. Mm-hmm. Yogurt is there, yeah. So in your honor, Martin, no dairy today. Super delicious. The mushroom one with the asparagus is really good too. Yeah, I hate sugar. The only sugar I get is in my bodies when I drink glasses of Coca-Cola. Oh my God. Coca-Cola is poison. Really. It's crazy. Coca-Cola is so bad. pH of like three. It's like, wow. I'm joining one even. Let's have some more mushroom. And when you make Coca-Cola you sometimes get like little crumbles of them. Like leftovers. They fall apart and stuff. They're really good because they become crispy. That's not that often though. Sometimes we all feel the urge to be a bit unhealthy. Yeah, agree, agree, agree. And it's good to test the system, right? I really like the mushroom one. It's very good. I wish I could share it with you guys. One day when we get large, when what we're creating here is large with a huge audience and have enough revenue, we'll throw a gigantic cuckoo party and invite everyone over. If you can come over, you should cook your cuckoos. Never at the same time. I rotate my bag, but you sure? Very delicious. Fantastic. Oh yeah. I better cut these guys. I almost don't want to cut them. And you don't really have to, but it cooks better on them in the center. Just less a little bit of the fluids out and gets the heat in the middle part. And it makes a bite size, right? How's this guy doing? This dish is heavy on the oil, for sure. This is what it wants. Stand alone, right? The first one was a little crumbly because, again, the gluten-free stuff and whatnot. And I made them thinner, right? So because of the gluten-free and cutting them up a little bit too thick, thinner wasn't holding together. Making them thicker, it holds together better. I'm going to turn off this pan. Okay. And we're going to transfer the cuckoos over to here. Life is good. It's already off, so we put it on the side. A little bit off the burner and make sure it's not going to be burning. Take a look. This is how much cuckoo we ended up getting. We'll show you. All right. So how many pieces? Well, we made two of these. So there was a total of eight pieces of pop. So we got 16 of these squares, or not squares, triangles. So we got about 16 of these guys, like this. And if you're serving someone, it depends what else is in there. Two with a little bit of rice and salad and stuff is perfect. Even one is perfect, depending on the size. Sometimes three within, by four, whoever you're feeding, four is plenty. Right. Let's check out this one we got. So what I'm going to do now is, let me show you this. So take a look. We have this much of the mushrooms and very little of the greens left. So I'm going to put them all together, mix them up and make another, another bowl. I don't need this guy anymore. I need this here. A couple of ingredients to make them look like olive oil. I lost a conversation. I'm not sure what's going on. Let's check this out. It looks good. Okay. Let that cook while we mix up this guy. This guy here. So this is what we got. Take a look. So I'm just going to mix this up and just pour it into this guy. So I'm going to turn the heat back on in this one. And mix this up and pour it. Should we put more oil? No, it doesn't need it. I'm just going to pour it in like this. We'll add oil on the flip. I'm putting this guy back on too here. Okay. And this is going to be crumbly as well because it's a little bit on the thinner side. So what I want to do is, oh, let me put the lid back on that guy. Let's put the lid on this guy again. Let this one cook. I'm going to cut this guy up. The smell is amazing. The mushroom was seriously crumbly just because I didn't cut them up very thin. It doesn't look as professional as usually done. But the taste is fantastic. And I'm going to turn this off now. So we've got another platter full of mushroom and asparagus cookbook. I'm going to grab this one and put it in my bowl and munch away at it. I'm really liking the mushroom asparagus. It tastes fantastic. And I'm going to turn the rice off as well. The rice is done. The rice is happy. Use your spatula to make your triangles, not the knife. Save your pan and you won't cut into the coating and make it come loose during cooking. Yeah, someone else mentioned this as well. I go fairly gentle with the cutting on the thing, but I guess you get micro cuts in there. The problem with the spatula is when you go straight down, I got to get a better spatula for that. A little bit sharper so I can just go straight down on it. Good advice. Good advice. It is the same part. Thank you for that. I'm going to put on my glasses for your name. Should I get out with silk? Sik kasar aramanan. I got your back. Nice. Thanks. This guy is cooking slow. I'm going to kick this up to a four. We don't want to be cooking that slow. We'll stick to the pan. Here's the mushroom guy again. Look at that deliciousness. Very good. I'm going to use some rice with this guy. Let's put in some rice. Rice and cuckoo. Do you use any sauce to this? No, no. I haven't. The only sauce is yogurt. And as far as sauce goes, usually I just use straight up yogurt, but yogurt and dill is amazing. Yogurt with cucumbers is amazing. Yogurt with cucumber and dill together chopped up is amazing. Like it's a great zhajik. In Armenian we call it zhajik. I think in Russian too it's called zhajik. So the sauce with this is usually just yogurt sauce. It's a dairy sauce. Like for example, okay Martin, we're adding yogurt to this. I even had a bowl of yogurt put aside to bring out. But basically just a little yogurt in your... Usually it's... I don't want to say usually. There are times when we're just eating a quick snack. You have it in a bowl, but usually you have it in a plate with the cuckoo on one side, rice on one side, a little bit of salad, a little bit of fish. This goes amazing with fish. No. Dill and cucumber and yogurt is a good one. Yeah. So basically like this. Right. See the yogurt and you just take a little bit of yogurt and rice and cuckoo. Fantastic together really. Sorry Martin. Not too much. Well it depends. Some people like it, some people don't. No, I have this one cook store. So how much food do we have here? We've got two platters full. Nice. Job well done. So two platters full. It'll feed us for at least four days. That'll be the core dish. And then on the side we either have yogurt, rice, salad. I don't feel like eating any meat right now. So probably won't have any meat. But maybe. And for us there's going to be three of us here. So that's enough food for three people for three days. You seem like you eat pretty healthy food too. So I try to, I try to, potato fish, burn the potato fish, burn potato fish. I try to burn potato fish. And of course I do, you know, I do have a sweet tooth, but I try to eat homemade pastries. As you get older, you realize you can't process crap as well as you could when you were younger. So you don't want to eat unhealthy. It'll, oops, sorry, it'll catch up to you. Here, let's try a spatula cut. Let's do a spatula cut. Actually, before we do a cut, I gotta go around this thing, free that up. Okay, I'm going to kick up the temperature on this guy. Putting it on full on four. I'll put the lid back on it. We're going to go back to eating. Yeah, 45. Canning like I used to. No, I don't want to eat like I used to. I need to try as well. Trying to kick my soda habit right now. Burn potato fish. I highly recommend not drinking soda. I stopped drinking Coke and stuff about 20 years ago. Okay. And before that, I would drink a lot of Coke and just garbage. Once I stopped drinking Coca Cola, for 18 years, I didn't have any cavities. Before that, I would get a lot of cavities. So, you know, it's not a scientific proof, but drinking something with an acidity of three, I believe, is not a good thing to have on your teeth. It's poison, really. Coke. You only have one body. Try to take care of it. I know most people don't think like this when they are young. That's why we should guide the future to be more healthy. 100%. That's one thing I tell all of my students. Eat health. Eat health. Because kids, they eat crap. Because I'm barbed with crap. Are you planning on any more live streams this week? Most likely Friday, Saturday. We're going to do a Friday, Saturday tag team. Friday, most likely current events. Saturday, most likely mathematics. Okay. I haven't set in stone because I just need to organize what we've done right now with the live stream, with the video shoot and stuff like this. But most likely Friday current events, Saturday, mathematics. Okay. Funny you say that because I'm actually having issues with my teeth right now. Probably the reason. Dude, try it out. Like, really, I have a lot of cavities when I was younger. Once I stopped drinking Coca-Cola, like, as soon as I stopped drinking Coca-Cola, and I'm pretty sure I implemented a few other things, I didn't have cavities for 18 years. And before that, I would get a cavity in a year. Minimum. Right? Stop drinking Coke. And it's not because it tastes crap. Like, I still crave Coke every now and then because Coke and cheese puffs are amazing together. But why am I eating poison? That's how you kill rats, right? You make the poison taste good. I'm not a rat. I'm not sure if this is going to work too loud. Don't, oh yeah, I floss a lot. I hope you guys do as well. Flossing is key. And then we're going to add the oil. Remember, we didn't add the oil to this when we put it in, right? So it's a need of oil. It's a little bit dry. You really need to add the oil because if you've got, what do you call it? These cast-iron pans, or as much oil as I'm adding, you can just have it dry. Because the handles get really hot as well, right? And I'm going to kick down the heat on this. I'm kicking it down to a two. Flossing is more important than brushing. I would say just as important. A lot of people say dentists say more important, but brushing is a great sensation. That's amazing. That's a green cookie. So good. Yeah, just because I wrote more important doesn't mean you should stop brushing 100%. Those two things go hand in hand. Very, very well, very well. Martin, I'm going to add one more scoop fully over there. Peppermint. I'm liking the peppermint and the green one because I added more in the green one, I think. I'm really liking the peppermint and this. Or a mint. Try not to eat over on top of the pan, right? I don't want to need my thing here falling in there. I have to go back to work. Table of 30 has arrived. Oh, wow. Stop adding. Have a good time, Martin. Thanks for being here. We're almost at the end anyway, as soon as this guy's done. Well, this guy's done basically. Hope you have a fantastic day, brother. See you guys. Satisfaction. Cheer from Canada. I hope you guys eat well today. Goodness. Look at that thing. It's so good. I'm going to watch a movie and then get some sleep. Great and interesting. See you another time. See you another time. Thank you for popping by, brother. And thank you for all the advice, especially regarding the knife. It worked well with the spatula. How many of these did I eat? Let's cut these ones too. So once you flip them, let them cook for a bit and then cut them into the eighths. So take a look. Let me show you what we ended up getting. We got this pan going. So there's eight of them here. We got this guy going. So there's whatever amount here. There's eight here, two, four, six, eight, 10, 12, 14 here. So I've already eaten two of these guys. So that's eight, 14. Go on, go on. Let's do the count. How many we have? There's eight there. There should have been 16 there. And these are the mushroom ones. So there's mushroom ones. There's two, four, six, eight, 10, 12, 14. So I ate two mushrooms and two greens. So I ate four cucumbers while we were doing this. So 16 is 16 is 32. Add another eight. You got 40 pieces. So what we ended up doing created 40 of these squares and everybody eats different. So if you're thinking about eating a lot of people, this should do it. Everybody gets two pieces. That's 20 people you could feed plus a little salad and yogurt or whatever. If you want to feed four to each person like the way I did, four, four cuckoos, then you can feed 10 people. And if there's three of us eating, this will last us. If you do the mathematics, if we eat three a day or four a day, four a day, I guess, then for three of us, it'll last minimum three days. Here's a sea buckthorn, by the way. In the liqueur, here in the sea buckthorns. They're really good. They're pungent tasting. Very pungent. But they're supposed to have amazing oils and stuff. Yeah, look at that. That looks delicious. Look at that. Crispy. Okay, I'm turning this guy off too. Okay. I'm going to remove the lid here. Put this guy on top of here so it doesn't cook anymore. No, I'm hungry. Good, good. Good, good. There aren't too many places where you can buy cuckoo. That's really good. Homemade cuckoo is the best. Homemade cuckoo is the best. Okay. Let me turn off this guy. Which camera do we have here? But I picked the right one. Nice. I got a whole bunch of dishes I got to do and stuff. I got to take care of those later. I got to go see a student in about 15, 20 minutes. I got to go teach some mathematics. Okay. And for those of you guys that are a little late on this, if you're tuned in halfway through or past the beginning, this is what we ended up making, cuckoo. We already did a live stream about a year ago or so. And the recipe for the cuckoo that we made in that stream is in the description of the video. In that stream, we did this sort of ASMR math related. We brought out the chalkboard and we did the ratios and stuff like this. How much of each we're using. For today's stream, we just wait the stuff and decided to do it that way. And we'll keep on making cuckoo. And slowly, once you start making cuckoo, more often, you know what the texture is, what you want. And you can mix any type of greens you want in your cuckoo. It's amazing. Everybody should be eating more greens than they are. Okay. Well, almost everybody. There are some people that just eat just salads, which isn't, you know, you don't want to just eat salads. You need a little protein in there too. Right. But this is a great way to get some amazing greens into your system. Okay. Aside from that gang, thanks for being here. I hope you enjoyed it. I'm glad we got this done. Now I don't have to worry about cooking or think about cooking. It's one good thing to do when, when you do cook, when you cook for two or three days, you don't have to think about what else to cook. Right. You're just thinking about the side stuff once you've got the main course down. Right. And this is what this is for us right now. It's the main course. Okay. Hope you have a fantastic Sunday again. Oh, true. Thanks, Gicho. Good to see you again. I will definitely try to check in on Friday and Saturday. Have an awesome week. Take care. You too, brother. You too. Hope you guys have a fantastic week as well. And hopefully we get a little bit of more quiet period in regards to news and stuff. Either way, we're going to do a little bit of current events, most likely on Friday, just to catch up with things. And we're probably going to do current events until the end of the school season, which is going to be at the end of June. After that, I'll probably going to, or next month, just to let you know, next month, I'm probably going to put out a video giving people my take regarding the election, rural politics and stuff, because I know those questions are going to come my way. So I'm going to preemptively create a video for it, because that's exactly what happened for the 2016 elections. So I don't want to deal with all those questions coming in. I'm just going to make it because it's obvious where we're going to a certain degree for me anyway, for the next five to 10 years. So most likely I'll make a video to address some of the things I'm on mind. And then after that, we're going full on into food, comic books and mathematics. And a lot of it is all going to be ASMR. Okay. Majority, but it's going to be ASMR. Okay. Just giving everybody a heads up. Okay. Have a fantastic week, everyone. And I'll see you guys in the next stream. Bye for now.