 Hi everyone, this is Chicho. We're on February 19th 2019 and we're doing another cooking livestream. Okay, it's been a couple of months or at least a month that we've done one and it was a good time to do this winter raining, nice time to spend in the kitchen. And what we're gonna do today is cook basically a Persian dish which involves chicken rice and usually sour cherries but I end up using just straight-up cherries. Okay, so we're gonna make a cherry rice chicken dish. Traditional style, to a certain degree, traditional style. I've added my own little twist. This is a family recipe that I've sort of played around with and making this sort of, it's sort of the second time really that I've tried it in this format. I modified it a little bit as well in the last time that I did it. I really like what we ended up doing. And there's gonna be a little bit downtime because we're gonna cook the chicken here, make the rice and then we're gonna use the oven as well. And when the dish is in the oven, we're gonna have some downtime so we might make a couple other dishes. Aside from that open discussion, welcome to the live stream. If you're watching this on another platform, I hope you enjoyed the cook. Aside from that, it usually takes a few minutes for people to drop by so we're just gonna chill for, you know, ten minutes or so and just wait people to get on to the stream on Twitch. Okay, and then we'll go ahead and start doing our thing, a little bit of prep. We've got very little prep actually to do for this. I did the chicken prep yesterday because I usually like to take care of chicken when I buy it, you know, trim the fat off and stuff like this. That way when I'm doing the cook, I'm not messing around with the chicken because when I play around with the chicken, I wipe everything down as well. And what are we at? We're a couple of minutes in. That was a quick little intro. And this is a third live stream we're doing for this set of streams. Yesterday we did a discussion on the great generational transfer of wealth sort of related to economics, politics, personal finance, investing, stuff like this and future job growth. We looked at some data. It was a nice stream. Really enjoyed it. And the day before we did a math live stream where basically I make myself available for a couple of hours. Once a week, two, three, four times a month for a couple hours for anyone that has math related questions specifically for high school mathematics, I make myself available to help them out if they need some help to explain a concept to help them work out, work their way through a problem or teach them a certain topic in high school mathematics. And those are fun. This time we didn't do too much mathematics. This time we talked about life and meditation and fasting. And we just went on tangents everywhere for a couple hours. It was a great little open discussion. Should I show it? Should I start showing you guys some of the stuff we're doing? Let me show you what we got as far as ingredients goes. We're gonna use up a little potatoes. Hey, King, how you doing? Casey, how's life? We got some potatoes. We got one lemon. We're gonna use a little bit. Spices wise? We're gonna use a little salt. We're gonna use basil. A little bit of basil. We're gonna use turmeric. We're gonna use rosemary. That's basically it. As far as spices goes. As far as the land, same as before. I got two other cameras set up here. We got this camera here is where we're gonna do a little bit of prep on this side, right? And then we're gonna free up the stove top and cook the rice here. Okay, so we're just gonna chop up some onions, get them cooking with the chicken. And then we're gonna take this cutting board away and on the lower cutting board we're gonna cut up the potatoes to lay down on the bottom of the tray before we put the stuff together and put it in the oven. Okay, and then we have this camera here. This camera here where we're gonna be cooking up the chicken and I in general I don't I had to kick this camera up a little bit just for those of you interested because I know some people have constantly been asking me how I put the stuff together and stuff so I'm sharing as much as I can because more of this the better. So they usually these two cameras are in the same height but this one I have to prop up a little bit because this is bigger than the other ones. Usually I try to cook the chicken and stuff like this in a taller pot so we don't get too much splatter and give room for the steam to just go through the food and you can mix it easily without getting splatters everywhere. Okay, and usually when I do this type of cook I wear my apron and I might wear it and this is an apron that I made in high school in grade eight. Okay, what I've done with this shirt is I've done some cooks with this shirt so I got some squeeze spots on here so I'm just gonna wear this because it's not gonna be too messy if I'm doing anything messy in regards to like dealing with meat, chicken, frying things up and stuff like that where there's gonna be a lot of splatter then I definitely do wear the apron. Okay, when we're doing something like this not necessarily not that much. So we're about six minutes in. There's already a few people here. We got our one mod here at least. We got Casey here. He takes care of business quite well. Thank you very much Casey. I hope you enjoyed the cook today. It's good food. I changed up the recipe from previous stuff, what I was told from the generations, my mom and grandma how to do it and I like my additions to it. There gives it a little bit more flavor. The dish is usually a little bit simpler than a rice dish but I layer it in with the onions and stuff. Twice cooked pork. Welcome back, welcome back. We should be cooking some pork. Sneaky, how are you doing? We're gonna start doing the cook. Okay guys, we're gang. So what I'm gonna do I'm gonna turn on the cameras okay because we're gonna do some work here chop chop stuff up and we're gonna get the pot heated here put the olive oil in and first thing I'm gonna do is chop up some onions. So I'm gonna grab turn on both cameras. Now what I do this one with the pot what I'm gonna do I'm just gonna put it on low for now and I'm gonna put it on low. This is a double element. I'm gonna show you. There's a center element and a bigger element. I'm not gonna use the bigger one right now. I'm just gonna heat up the center one right now the smaller one. It doesn't cover the whole pot at the bottom. Usually you want to cover the whole pot but this is a fairly good pot. It's got a nice solid base and it spreads out the heat and I'm putting it on low because I just want the olive oil to get heated up and by the time it's nice and heated up we can throw the onions in. Hopefully we'll hear a little bit of sizzle and just let it cook and then we're gonna add spices and add the chicken okay. The other reason is I got my cutting board here and it's going all the way to the edge here so I'm not gonna use the double element part on this. So let's put this on low. Throw in some olive oil. Not much. Just enough to cover the pot the bottom of the pan right when it's heated up. I'm gonna use a couple big guts. Put that one over there for now. Let's cut this up. Have a nice little sharp knife. Nice medium sharp knife. Before I do this, let me give my hands a wash. I already gave them a wash earlier but that was sort of an holding pattern here for the last 10 minutes or so just making sure everything's set up so I poured myself a drink. I got the tea regularly. I got my tea going. Hey man, can't stay just popping by. What are we cooking? We're cooking a cherry rice chicken dish. It's a Persian dish that I've sort of modified a little bit to suit my taste and then we're gonna make tatty in a pan the way we're gonna put potatoes as well as bread on the bottom of the pan. Layer the put some bread in or potatoes. So we're gonna do both bread and potatoes. Put the chicken on top of that. Put some of the onions that we're gonna cut up. I cooked in the chicken on top of that and then on top of that layer or put in the layer of rice with cherries. Okay and then I'm gonna slip that into the oven and cook it. I'm gonna cook it a little higher. Usually you let it cook for about an hour and a half or so. Well it depends on the heat but I'm gonna kick up the heat a little bit and try to get the bottom crispy because that's what you want in the bottom. And what happens is a cherry sweetness sinks into the chicken and the bread and the rice. It's delicious. Hello chichon chad. Hope we are all doing phenomenal sneaky. We've got a couple of sneakies here. Cool. Just black tea today? Ah no not just black tea. This is actually black ginger and black tea. I got my teapot going here. Let me show you this. My teapot going here, you know, the way in the video that we put together. So I got Persian black tea and fresh ginger. I cut up some ginger, you know, a chunk here and I chopped it up through it in there. And we're doing a cook lemon liqueur going. Okay with a nice little lemon piece in there that we'll probably munch on during the cook. Usually outside of my liquor cabinet I have a smaller jar of lemon liqueur in the sort of the area in the kitchen where we have everything. We've got salt, we've got honey and pepper and this and that. Just random stuff that we use on a regular basis. I have, you know, the jar of liqueur sitting in a little dish because it does get sticky so I just have it sitting there and every now and then when I'm doing cooks I pour myself a little liqueur. Usually lemon, soon to be other things. People have recommended a few different types of liqueurs to make. Damn, now I kind of have to stay. It sounds crazy. It's delicious. It's really good. What's up Chico? Tried to blueberry liqueur last night strong but good. Yeah blueberry ends up being stronger. Give it time. It'll chill down a little bit like the cherry. They make fantastic night. They make amazing night caps. Okay, so let's chop this up. Get this sizzling that way because we are gonna have downtime in this while the stuff is cooking up in the oven. So usually just throw things in a wall post. Try to call post as much food as we can really and we put it in yogurt containers that way it's not piling up and then just take it and outside we have a little compost machine they come around once every two weeks and take all the compost away. And any meats and stuff and they also take meats. Any meats and stuff I'll show you. We basically put them in the freezer and it fits. It's gonna be a while with the freezer packing up. Sometimes throw it on the garbage but usually in the compost. Will Chico start crying because of the unknown? Not these ones. These ones don't make me cry. The last batch didn't anyway. Maybe. It's good though. Getting tears in the eyes is awesome. It feels good. It cleans and it's a great sensation. I was watching your stream of yesterday. Only 21 minutes so far. Did you like it Sneaky? It was a good stream yesterday. I think it went quite well. I sort of wish I ended up recording it with a camcorder with a lapel mic so I could bring it into the editor and overlay it with videos and stuff but it's difficult. My computer isn't strong enough to bring in the full-on live streams, the two-hour plus streams in there. I start giving problems. My computer gets hiccups so in general I'm not recording the really long streams. Or in general I'm really recording them if I want to edit them but sometimes I don't know how the stream is gonna turn out. I think it's the smaller onions that make you cry. Is that cool? The bigger ones are awesome. You can chop them and get so much. You don't have to peel as much. Tears earlier I got through the chopping fine but I hung around the board to prepare some garlic and it got you out. What was the trick that people use? I don't hear because I don't as much. We used to hear a lot of raw onions when we were kids. I don't as much anymore. The one thing we do to take the sting out of the onions is soak them in water. So you take a bowl of water and you chop up onions if you're gonna eat them raw and stuff like this. You chop them up in like slices and you throw them into the bowl of water and you can put it in the fridge and just eat it. Just put them in a couple hours before you're gonna start eating it. It takes the sting out. But in general you don't want to leave cut onions in the fridge because they suck in, from what I understand, they suck in smells and toxins. So if you're gonna use onions, don't chop up onions and just put them in the fridge by themselves. If you're gonna do that, make sure they're sitting in a closed container because they won't stink up the fridge and they won't suck in all the smells of the fridge. So that was what we do. We're up some more space for us. Yes, sir. I'm always interested in those kinds of topics. Awesome. Yeah, that was a great topic. And that was thanks to Raius. I believe Raius recommended we do. So we ended up doing... Let's throw these guys in. And what I'm gonna do now is just basically trying to free up space so we can chop up the onion. What I'm gonna do now is kick up the temperature. I'm putting it on medium heat. This guy here now, right? Because I got the onions in there. I'm gonna give it a nice little shake. I've heard a spoonful of you in your mouth will stop it, but I don't think that's true. I've had very success, very success with chewing gum while... Oh, chewing gum! That'll get the juices flowing. That's meaning. The mouth. Right as the mouth, the nose and the eyes. They're definitely connected. The nose and the eyes. One of the crazy things that is weird when I was younger, I remember that used to be what you do. You could hold your nose and blow into your nose and you could see it. Feel a little bit of air through it. It was weird in the eye, just on the inside there. It was interesting. I don't know why that memory stuck with me. After this, we're gonna cut up some potatoes. Hello, spot of the tree. How are you doing? Lego today? Chopping onion ASMR would be cool. There'll be a lot of tears though. It might be cool though. I just tried to do that eye trick now. Can't do it. Yeah, I think what happened was when I was younger anyway, I guess the body's developing. So as I got older, I can't do it anymore. I haven't been able to do it since I was a little kid. I think just everything grows and things close up. I'm actually getting a little teary-eyed. Things to build. Oh no, all the time. I like the sensation. Can you shout? I can't hear you. Oh yeah, I'm talking pretty softly today. Sorry gang. I'm all chill. Let me give these guys a little wipe. In general, when I chop up onions, I try to give the board wash pretty quickly. I don't want the onion juice to be sitting on the board too long. The ASMR is best through the headphones. Yeah, but today in general, Casey, I've been very soft-spoken for some reason. Just relaxed, chill, I guess. I love going to the kitchen, so it really calms me down. I got headphones max volume. Okay, what are you saying? The onion's sort of messed. Okay, WX, I gotta be able to read your name. Lock, ZTV. WX, lock. Okay, mind you. You're gonna chop some more onions? No more onions, that's it. I'm gonna chop up some potatoes. I can hear a great half volume. Maybe check them out. Nah, it's full. Yeah, some volumes. I know one of my computers, my own ASMR videos, I can't really watch them because it's too low volume. Ah, Casey, it's okay with lock. Kung Fury, I've seen parts of it, I think. Kung Fury, Kung Fury, that rings a bell. Kung Fury, Kung Fury, Kung Fury. Onions is hate now. Thanks, Dr. P. Yeah, lock. The reason we're pretty hair trigger on this stream because we've had some trolls come in that were pretty nasty. So we're not into just, we don't even want to open the door for that, right? Because unfortunately there's some weak, and we're gonna cut these potatoes, check this out. We're cutting these potatoes fairly thin. I'm gonna cut them actually thinner than this, okay? Because we're gonna lay these things under one of the pans that we have. I'll show you once we do it, okay? Once we cut these up. I'm gonna cut these up a bit thinner, okay? And I'll show you what we're gonna do. Yeah, we're gonna use turmeric actually, Dr. P. Not a good idea to say stuff like that. Kung Fury, the best thing I've ever seen. I got to get going, got real hungry. No worries, Nikki. Hope you have a good meal. If you want to see what we've done, probably in two, two and a half hours we'll have it ready. Hopefully anyway. So we've got a fair amount of slices off one potato. We're gonna do another one. I think we're gonna go through two. Nah, that's good. Awesome. Great. I'm glad everything worked out, gang. I'm in the chat. Getting up the onions higher. I'm kicking it up to basically eight out of ten on the stove top, okay? And a little wooden spatula. That's what I usually end up using for these. And give this a nice little mix, little adjustments. We might, if we have time, make a small dish of cuckoo as well. During the downtime, if we get everything done. We're gonna be doing chicken, a cherry rice chicken dish. And there's a whole process to it. You've got to cook the chicken, cook the rice, and then put the things together and throw it into the oven. While the stuff is in the oven, I'm gonna try and make cranberry sauce. Because one way you can eat the, eat rice instead of if you don't want to use cherries. You're gonna use cranberries. And I've never made the cranberry sauce. I just got the recipe from my mom. And this is a side of, might as well try that out, buy some cranberries, right? Easy peasy, because cranberries, a lot of people, is easier to access than cherries. And cranberries are delicious, right? And I always like to increase my repertoire of things to make. And if we have more downtime while everything's cooking, we're gonna make some cuckoo, which is a Persian green with egg dish. It's sort of a quiche dish, but it's not really quiche. Onion just brings out the flavor. And when we layer the onion sauce that's gonna be cooking here with the chicken, on the bottom of the pan, it just adds so much flavor to that. Very thin there in the bottom. It's really nice. Celery and carrot, always nice paired with onions. Yeah, they are. Yeah, they are. Yanks. Hard to get cherries right now. Yeah, I wouldn't got some more, what do you call it, frozen cherries. Let's do that. I'm gonna add some spices in here. Now usually I do this with just visually. I don't do measurements. However, I brought, you know, I usually use a tablespoon, right? But I brought these two measurements and I did some calculations. So I'm gonna try to give you accurate measurements for these things, okay? Except for the dried mint. Now this is, you know, one of the jars of the dried mint that we had that we made. I've gone through, I forget how many we made, we made like six or seven. I'm down to one, two. So this is basically down to two and a half. I got another half of one in there. It's a little bit more than that, right? A low X. How are you doing? So we're down to about two jars of mint. I've been going through mint like mad, okay? Loving it. So this is the dried mint that there's a video out there showing you guys how I end up drying the mint and stuff, right? So let me put this on the side. Right now I'm just gonna add a little bit of dried mint. And I usually just take the stem like this, right? And I just hold it up here and I just go crumble, crumble. And I don't throw the whole stem in there, right? I'm gonna do a little bit more. Actually I'm gonna do the rest of this when I put the chicken in. I'm gonna throw in a little bit of rosemary as well and I will do again more when we put the chicken in. Hello from Sweden. Hello, Sweden. Hope you have a fine evening. Cheers. Cheers, Sweden. Thank you for popping by. Let's throw some rosemary too. Just, you know, a couple of stems like this. Just throw that in. And about half of that. That's enough. That's enough for now. When we put the chicken in, we'll see what the stuff looks like. Close this up. Give it a shake. Now this thing's cooking on. I'm kicking up this, kicking this up to high heat. Okay. Because I want to get it going. And I'm gonna take the potatoes, I'm gonna lay them on the tray here. Okay. I'm gonna show you what I'm gonna do. We'll do this tray with potatoes. We're gonna do this one. We're gonna make two dishes. Okay. We're gonna make this one with right up with flat bread on the bottom. The potatoes cut up, so let's take care of those. So the order of business is take some olive oil, pour it on top of the pan. Or at the bottom of the pan. Just enough so when you put the potatoes in, they, they soak in. Right? They're nice and oily. That's what you really want. So here's one potato. Right? We'll see how much this takes. And all I do is just rub it around a little bit. So I know there's gonna be, it's gonna be all covered with oil. The bottom of the pan. Right? You can flip the potatoes. You don't need to. Because they'll suck in the juices. They'll be good enough. So line the bottom of the tray. These might be a little thick. I cut them. But that's okay as well. And you wanna fill up all the empty spaces. Right? I do anyway. Because I like the potatoes at the bottom. So what you can do is just break them. Right? And just fill them in. The end pieces you can use as well. Yeah. We don't need to go. We got one more potato here. Right? So I cut up a little too many potatoes. That's okay. And then on top of this, we're gonna be doing, putting on the chicken. Right? With the sauce over top of it. Right? So that's that. That's good. Then you can throw in a little bit of salt if you want. Luca. Lucas, how are you doing? Good evening to you. You can throw in a little bit of salt. Right? They may, like, really, you don't have to. But all I'm gonna do is just gonna go very gently. Very gently. Not much. That's it. Not even a pinch. Okay? So this is ready for the next phase of these things. Right? We've done the cuts. We've used up the potatoes. We've got this many potatoes left. Okay? What I'm gonna do is I'm gonna put these potatoes in a tray with a lid on it so they don't go black. So I'm just gonna put it in this. You could put water in this and then put the potatoes in if you'd like. But the odds are I'll cook these up later anyway. So they're not gonna sit around in the kitchen and get dark. I can smell the onions right now. So I'm gonna kick down, like, cooking in the bottom. Because you do want it to get a little black. You see that? A little burnt. Not much. Not even burnt. So what I'm gonna do now is I'm gonna add a little bit of water. Okay. I'm gonna put the chicken on top. So usually I don't have so much stuff laid out so this guy's close to me. So a little bit of water. Let me show you the chicken. This is eight chicken legs. Okay. And I took out the fat on them yesterday. Do you get all the things out of your own garden? No, not everything out of my own. The mint? Yes. The rosemary? Yes. Some of the spices? Yes. But no, I wish. But a lot of the stuff is local. Like this is local chicken. Potatoes are local organic potatoes. What else are we using? Onions are local organic onions. Okay. So we try to get it as much local as possible. Extra potatoes. Boil them up with some cabbages, sprouts, and have bubble and squeak for breakfast. Bubble and squeak, is that what it's called? So here's how much fat I took off. Eight chicken legs. Okay. And I usually do try to trim the fat off the chicken, or meats in general. And what I do with this, I put this in the freezer. When the time comes to either garbage or compost, we put it in there, send it off. If it's compost, we dump it out of the plastic, right? So let's throw this in the freezer. I just kept that to show you guys. The chicken we're going to put in here. I haven't added anything to this. No spices, no oil, nothing, right? All I did was take the skin off and give it a wash. So after taking the skin off, I rinsed all of these chickens, okay? So all I'm going to do is, actually I'm going to give it another shake. I just want to check the bottom, make sure the onions is not sticking. Okay. And what we're going to do is just throw the chicken in there. And right now, I have the stove at half mid-temperature. It's an amazing breakfast. It's super easy. Cold cabbages, sprouts. What type of sprouts, Casey? So that's my chicken. And what I'm going to do right now is, I'm going to take the turmeric. I'm going to put some on top of here. I'm going to use spoonfuls. Usually I just pour it freehand, right? I'm going to use spoonfuls so we know how much we're using. Actually, let me use this. So we use exact measurements. This is, I forget what this one was. This is 1 eighth of a cup. Okay. So 1 eighth of a cup. Let me see how much I'm going to take. I'm going to take 1 eighth of a cup. And spray it on top of the chicken. And that's plenty. I usually put a little bit less. So 1 eighth of a cup of turmeric. Or less, if you don't want. Okay. I'm going to take a little bit of basil. Okay. I just looked up bubble and squeak. It sounds like a good breakfast. Cool. So this is just basil. I'm just going to free pour this. Okay. That's probably a teaspoon. And what I'm going to do is I'm going to throw in some more rosemary. And a little bit of more mint on top. Let's do rosemary. I'm going to take this and I'm going to dump this on top. Actually, half of this. It already has a fair bit. So I took half of it and dumped that on top. And I'm going to take more mint and dump. I'm taking basically the rest of this. Sure, the rest of this. Why not? Let's make it minty. I'm going to take the rest of this. We're half of this, let's say. Half of it is good. About this much more. I'm going to dump it on top of the chip and break it up. The stem is going to compost a little bit of water. And I'm going to kick up the temperature to about 7 out of 10. Bread and cheese is breakfast. If all you need is all you need. And honey. Bread, cheese, and honey is amazing. So let's just put this on the side. We're done with this. We're going to cook the rice. So let me grab this. And what I'm going to do now, since the cutting board is out of there, I'm kicking up the temperature on here into the larger element. Because right now, here I'll show you, it's the small element cooking. So I'm kicking up to the larger circle. Hopefully it will turn on. You'll see it. And I'm going to put it on 6. So it'll heat up. I'm going to give this a wash and put the chicken container into the dishwasher. That way we're not contaminating anything else. Next, how are you doing? We as well make it a plow man's lunch. If you have the bread and the cheese already. Plow man's lunch. I've got to look these up. Plow man's lunch. This cutting board. Now we're going to bring the other pot here and heat this up. I'll link my British knots as I'm doing the score. I don't deal. Oh, I should be moving the chat up. Well, I apologize. Check this out. I forgot to take care of this business. Let's move the chat up. I got to resize it. Hopefully that'll work. That's one thing I planned on doing. I forgot to do. So we want the width to be about 600. Hopefully it'll adjust it. It doesn't need a restart. Then I won't going to restart it. Let's make that 700. See if it works. Ah, perfect. So that should be good. A little test. Test. There it is. Okay, perfect. Hopefully that's easier to read game. Let's check this out. So I'm cooking it hard, right? It's got water in the bottom, so it's going to soak up the juices. And I'm going to add more water as well. A little bit. I'm going to add a little bit of olive oil. I should add a little bit of olive oil right now. I should have probably added a little earlier, but it is what it is. It is what it is. Water-wise it doesn't need this curdling. I can see the curdling going on. As long as you can see the curdling happening, it's good. Cook this. So the chicken. So I don't have to worry about dealing with raw chicken. And in general, I want to cook it where the meat is coming off the bones really easy, because the meat we end up using to make broth. Sorry, though. The bones we end up using to make broth, and the meat comes off easy. We're going to layer it at the bottom of the pan, on top of the potatoes, and on top. Now we can start using this stove. I'm going to kick this up high. This is like turbo-boiled, so it's like crazy heat, right? So I'm going to kick it on super high right now for a couple of minutes. And then I'm going to bring it down to midway. Or at least until it starts boiling. That will give us enough time to wash the rice. Where is it? So I use just basically long grain rice, basmati rice. I don't want the rice to be sticky. I want it to be longer grains. Will you be doing broth today? No, no broth today. I usually cook broth for 12 to 24 hours, right? At least 10 hours. I always plan to make a broth and then get crazy and buy some stock. No, I don't like the stock cubes. They're not. I don't like them at all. I'm going to take the rice. I'm going to use two cups. Here's one cup. Let's use two and a half cups. That's a lot of rice. But I'm going to be making two dishes, right? So two and a half cups. Now, this thing hasn't touched raw chicken yet, but it is now. So I'm going to keep that in stock, right? I'm going to sizzle it. I'm kicking this down. It was sitting around 7 out of 10. I'm kicking it down to 5 out of 10. Okay. Thank you, Tony, for the Twitch Prime sub. I just never leave myself enough time to do it properly. What bone broth? Usually I use a slow cooker. I've used these pans as well to cook broth. Chicken bone, basically. What I do with the rice, I put it in a bowl and I run cold water on it. And it gets murky. I'm going to mix this up with a spoon. It gets murkier. I'm going to dump out the water and then I'm going to do it again. I'm going to keep on doing it until I can see the rice. Fairly clearly. That way I've cleaned up the rice. I cut off the bone. Not even I can mess it up nice. I usually, there's a few different things that we do with chicken bones. I'll show you guys another way we use chicken bone. We buy chicken bone and use it up. So take a look at this. It gets murkier, right? It's dirty. It's dry. So we're going to do this again. And the beauty of it is you can just pour the water out. The rice is heavy enough that it sinks. But I'll do this while I'm reading. It's a must for... Well, for this one I didn't marinate it. This one I'm going to cook it hard. Buttermilk fried chicken was my first moment of buttermilk fried chicken. I've never tried it. Yeah, so bad. Plus good. So you can see it's still getting, still the same level of murky. That's three times still murky. I'm going to do this here so it will go faster. This is less murky, right? So I'm going to let it sit a little bit while I take care of this stuff. I'm going to give this one a mix again. I'm going to turn down the heat on this. I'm kicking it down to four out of ten. But this is a hot element. This guy right here. This guy I'm going to mix up again. Just made a curry with a vegetable chicken substitute. My question is, do you know what the brand is over in Canada and the UK? We use Koran. What kind of... Oh, the curry? Is that what you're asking Tony? What the curry brand is? Pretty hard. So I'm going to kick it down to four out of ten. I love to find sub meat that can get the family to eat. Oh, is this the meat thing? Chicken substitute. Oh, vegetarian chicken substitute. Koran. It's called Koran, really? Nicely going. Let's kick this down. It's still murky, but less so. I'm going to give it a couple more rinses. So that's good enough for me. This temperature down. The boiling water. Don't go crazy with it because steam burns. And pour it in gently so you don't get splatter. You can take some of the hot water inside, but make sure you don't burn your fingers and grab up the rice. Because you can easily use water to transport rice. It comes off. You don't need a spatula. Now I got a ton of water here, which is okay for now. I'll deal with this. I'm going to pour some of it out. When I put the rice in the pot, I never close off the lid when it's cooking. I leave air so water evaporates because rice tends to foam up when it's spinach happening. So I don't want that to happen to create a mess. I'm going to leave this lid open. Sometimes the steam pushes the lid close, so keep an eye on it. This rice, I'm not going to cook completely. I'm going to cook to a level where it's like pasta a la Dante. I think that's what it's called. It's not hard, but it's not completely cooked because we are going to put it into the oven as well. I don't know. You were streaming for sure. Do you want to sing for you? We're making pizza today. No, we're making Serg Teng Kian homeland food. Persian dish. Not Armenian, but Persian dish. Koran said KW. Oh, it's spelled that way. KW is very good in my experience. Although I prefer to either have meat or use beans or vegetables rather than a substitute. I'm the same. I just prefer my curry. Is it borscht? No, not borscht. For us cooking, we're cooking a I don't know if you're asking me, but cherry rice chicken dish. Yeah, I understand that. Curry benefits from something. Then sir, I have a hard time with the dry beans. Getting it right. I love them. Soaking beans is good. Sometimes two days if you soak beans. Hey brother. Hello still. Still a chap. How are you doing? Very true. Welcome to all of the things out there. Curl drawing your back. How are you doing? I was live. Fun stuff, fun stuff, man. Fun stuff. Let's see. You can see with the rice cooking. You can see it getting a little murky now. I'm going to give it a spin. Give it a little stir. I guess it's a spin as well. A bigger spoon. Just to make sure the bottom of the pan the rice is not sticking. Because I did have this on fairly high temp. Usually I give a stir right away. It is what it is. Can you turn the sound up or speak up? I'm speaking as loud as my natural state allows me to speak to a certain degree. I can speak a little louder. The problem with doing the stuff in the kitchen, if I turn up the volume really high the kitchen sounds can be quite overwhelming. Because I do bang things around. So I don't want to do that because we are sort of doing a little ASMR version of things as well. Keeping it nice and chill. Spin it. It's ASMR Try Headphones. Instant Pot Pressure Cookers. Yeah, pressure cookers are amazing. Of course, of course. Pressure cookers are phenomenal. Be careful going by the pot because they are steam hitting. You don't want to burn. I felt a little heat so I pulled away fast. So don't do that. Let's give it a stir. I give this a stir. It's sticky. And it's getting a little bit sticky right now. So, I'm going to give it a little bit more water and I'm going to kick the temperature really low. I'm kicking the temperature down to 2 out of 10. And I'm going to give it. It still has plenty of water there but I don't want to accidentally dry it up. A little bit more. Cool it down. Yeah, soaking bees is huge. Especially, if you have a bonzo or chickpeas, what I like to do is clean up as I'm going. So, bowl that we use to clean the rice is clean. Let's just give it a nice little wash. Good afternoon. QC Warrior, how are you doing? Welcome to another stream. What are we cooking today? Cherry rice chicken dish. A Persian dish that we're going to make with a chichu twist on it, I guess. Okay. I'm going to dump some of the water out of the rice. Take a look at that. I'm going to give it a little bit of spin again. Make sure the bottom is not sticking and it's not. Now the rice is going to soak up a lot of this water. But, let's take this out. Let the curdling stop. The boiling stop. Lend up too much, just enough. You want, on top of your rice, depending on the size of the bowl you're using, you want a little bit of layer of water, so the rice is going to soak it all up. Let's have a sip. Lemon. So this is the lemon that's been from the liqueur that I made nine years ago. It's good for digestion, really. Moroccan style homos yesterday, nice. What does Moroccan style homos have? The way I make homos is basically cayenne pepper, lemon. Oh, we're going to put some lemon in here. I forgot about that. Lemon. Salt. It doesn't have very many things. Thank you for your follow. Rupello. Hello, miro. How are you doing? You've got to cook your own beans if you make homos. No? What's your best dish? Is that gona to me, brother or sister? My best dish. My best dish. What is my best dish? Best pastry that I can make is called Nozook. It's an Armenian pastry. It's brilliant. It's a major process. I'll show it to you guys one day. And it's phenomenal. And I make it better than my whole family. And everyone knows it. So, just cut a lemon. I'm going to squeeze this in too. So I'm just going to squeeze this into the lemon juice. Yeah, lemon juice for sure. Turmeric. Paprika as well. Salt and pepper. And garlic. We use just fresh garlic. Lemon juice for sure. Cayenne pepper. No turmeric. No cumin. No paprika. And salt. No pepper other than cayenne pepper. It's so humble, I know. I took a long time to perfect that recipe, man. The Nozooks. It's the pride of Armenian cooking. I think the family might be lying, though. The reason they say I make the best because they want me to make it because it takes a long time to make it. It's a huge song and dance. This much. Just one teaspoon. That's it. Nothing else. Let's give it a mix. I'm going to taste the rice right now because I don't want to overcook it. It's really important not to overcook it. I'm just going to grab some with a fork. You can just go like this. And I can tell it's not cooked enough yet. Blow on this. How long have you been vegetarian? Have you been constantly prepped to make a batch? How long does it take to cook? I lost the conversation. So I'm not... Oh, the pastry? No. Oh, the pastry? When you do a full-on batch... I do quadruple batches. Quadruple batch takes prep time when you're putting it all together. The nuzuk putting it all together takes two to three hours. And then the cook time takes another hour to two hours depending on how many batches you're doing. And it's... You've got to be on the ball when you're doing it. And you need space. You need lots. Enough space to make the recipe I have here. We need a bigger kitchen. I'm not anymore of what it was. Fair enough. It's difficult. So this guy's cooking. Nice. That guy's doing this thing. We're about to do something. What was it? Oh, the rice is cooking. Dude, you look like my uncle. He must have a beautiful koti. Purple... What's it called? Turnip. Spicy, delicious. Beautiful. Very cool looking. Looks cooler than it tastes, but it's beautiful. I'm with Casey. I used to eat out a lot, but I can't eat out too much anymore. Your uncle has good taste in hats. Oh, wow. Every other week Tony cook for yourself. That's it. Yeah, when you're traveling. So it's difficult to eat well when you're traveling. You don't supply. And you have specific places you go to. You know the restaurants in that area. So check this out. The rice is expanding now, right? It used up all the water. This should be cooked now. I'm going to grab another fork. Stress made you lose your appetite. That's not good. You should start cooking. Cooking relieves stress. Just start off slow. A little bit. Turning the rice off. I love it when I do get to cook. I made an amazing banana loaf on Sunday. Nice. Chocolate banana loaf, which straight up banana loaf. I like banana loafs. I need to rinse out the rice. I'll look into that. Cool. So I need to rinse out the rice. Here's my little screen. So I'm going to put this on here. And I'm going to pour the rice on top of this. Now the amount of rice I have is more than this. So I'm going to have to do it twice. And every time I get this sort of filled up to about this level. Not full full. Give myself a little space. I'm going to rinse water on top of it. Because I want to rinse out the stickiness of the rice. I'll send you a link. I was just a banana loaf. But I am going to have to make a chocolate banana one. So let's do this here. Let's bring this here. Let's take this guy here. Mittens. And you can see the rice is used up a lot of the water, right? And we've turned it off. Because we don't need it here. I'm going to dump that out as well. As soon as I give this rice a little rinse. Larger plastic. So I'm going to pour the rice in there. Give it a little shake. And you want to handle the rice gently. Once you cook it. It is fragile, right? So don't go ballistic. With the spoon on it. To a certain degree. Squish it down and stuff. Because it will, you know... Rice and grains is nice. I should have shown you this before. When you pour out the rice. All the little rice grains are stick at the bottom of the pan, right? And you don't want to do that. You don't want to scoop them out with a spatula. You just pour water on top and grab them. You just swirl it and grab all the rice. And pour it through the strainer. You might have to do it a couple of times. You get most of the rice. I don't want to clean that up. You get this. And you gently pour it out. That's how much rice we ended up getting. It's a fair bit. But we're going to make two bowls. There's going to be a little bit of rice in the big bowl as well. That I have in the sink. But I'll see how much it is as soon as I pour out the water. Because it's worth keeping. I was pretty careful so we didn't get that much rice. So I'm not going to bother putting that with the rest of it. I'm just going to wash these out. The screens are like washing right away. Because things get between them. Stuff like this. It's just easier in the long run. These guys, the pots is okay. I can do a wash on these. Actually this one I can... We'll put this on the side. Let's throw this here. I'll give it a nice wash later. But I'm going to put water in this guy. The pandan and the rice. I started cooking more of it. It's a little jerk. I made the sauce by pork chops. Soup by pork chops. With the Dijon mustard. Nice deduction. Probably the best thing I've ever accidentally made. Some of the best foods are accidentally made through it. I'm sorry. Vacuum sealing food. I'm sorry. Vacuum sealing food. I have to look that up. I love cooking with it now. It makes perfect temperature steaks. And chops every time. Fill them up. By sealing the hot cast iron. It's not bad. What's the conversation there? I had 100% invested. So wide. What is so wide? I don't know what that is. Cover it in the sauce. I want a strong little... The sauce there is amazing. Now, that's basically cooked. The chicken to a certain degree. The chicken needs to cook more. But the sauce and everything is cooked. This I was using when the chicken was raw. I'm going to put this in the sink. And bring a new spatula as a new plate. Before I do that though. I'm going to just give the pot a wash where we cook the rice. It's easy to do. Let's put this guy away. So it's out of our hair. Other stuff but probably not. Can use the smaller. I'm going to turn on the oven. I'm going to put it on bake. I always check the oven to make sure there's nothing in there. Sometimes I just put things in there that are random. Pots and pans of course. Bake. I'm going to put it on 420. I think from now on we might be cooking everything at 420. But we'll see where we go with it. Apologies about the sound. Because the fan automatically kicks in for the stove. So I'll talk a little bit louder. If it's getting if you can't hear me just let me know and I'll talk louder as well. Kick it up a notch. Further. In general that's touched raw chicken. I try to get rid of it. Put it away anyway. Pizza. So I think I'm going to be a bit lazier than you. What's Casey going to cook? Cast iron shouldn't reach much iron. A lot of this season probably mainly happens within liquids. The cast iron cooking sounds are so relaxing. Indeed, indeed. How are you doing? Welcome to another live stream. Let's bring this guy out. Let's take a look at the chicken. We're basically set for the chicken. What I'm going to do we just need the chicken to cook more. I'm going to kick it up a notch. I'm going to put it on 3 out of 10. That's a fair bit. What I'm going to do with the rice first of all I'm going to taste it. See what the consistency is. Is there a specific bread that usually serve with Armenian dishes? In general it's just flat bread. It's nothing fancy. I'll show it to you guys when we layer the other pot. This is not bad. I'm going to put this guy here for now. I'm going to bring out the cherries. I'm going to mix it in there. This is usually in general some version of this. You can have it like flat bread like this. It's got little holes in it and stuff. Or general pita bread. Personally though I love this. I eat this type of bread a lot. It's simple. It makes amazing bottom tray dish for rice. But personally I love sourdough. I eat a lot of sourdough. Sourdough bread is sourdough toasted up, heated up if you can get fresh just out of the oven. Amazing with butter and honey on top. It's frozen cherries. We'll see if we're going to use more or not. I'm not going to use it for all of this. Some of this I want to save just as white rice. Sourdough is incredible. I love sourdough. I want to save some of this rice. So let's do this. I want the tray to have lots of mix it in with lots of cherries. This is good. We're going to put this on the side. So I have this much rice. We took out about a third of it. So if we use two and a half cups of rice about three quarters of a cup just went over there and we got one and three quarters or one and a half cups of rice here. Let's see how much cherries we have. I'm going to mix this up to see how it looks. Two cups of cherries in there. Okay, frozen cherries. And be careful mixing this up. Some people don't mix it up like this. They put a layer of rice on top of the chicken and the bread and stuff and then they put cherries on top and then they put another layer of rice. I mix it up. Keep it simple. I'm going to add more cherries. So we have two cups. A lot of cherries with the rice. Some people like less, so per taste. A good sour though, man. A good sour though starter is definitely something I'd like to do. So here's three cups. Now you know what, let's finish off this one. It was basically three cups. I mean look at this. There's only half of it in here. So we're going to dump that. So three cups of pitted. There's no pits in here. The packet says you could find pits but that's just the luck of the draw. You want it to be pitted. You don't want to be biting down so it goes with the rice. And once it does that, I'm not going to mix it anymore. I don't want the rice to go completely red. I want a little whiteness in there and when it's going to cook, there's going to be more bleeding of the color as well. Okay. That's the algorithm to semi-decent cook. 420? That's not one of the sour though starters. Where's the sour though starter? Let's bring out the fork. When I think the chicken is ready, I'm going to use a fork just to peel off the chicken to see if it is. Okay. I'm going to start gaming for a bit but going to keep listening. Awesome. Hope you have a good game Tony. Let's check this. See that? The meat is coming off. I'm going to cook this a little bit more as well. Pretty good nicely. But let's cook pretty nicely. Let's do the next phase. Let's do the next phase. No. The temperature on here. It's still a little hot. Don't do that unless you know your stove well. I'm going to put the cast iron here and then I'm going to put the cutting. I'm going to kick this down. This guy, the chicken, down to a low. The easier the chicken comes off. So we can leave that there. After this, the odds are I'm going to bring in the slow cooker and just throw the bones in there. We have a little bit of... That should be enough. It's getting closer to 420. 25 right now. This chicken would be amazing roasted as well. The odds are we're going up to at least two and a half hours stream today. Possibly three hours. I'm going to do it long enough to a certain degree. Hopefully anyway. We get... Sometimes you got to leave it in there. Hour and a half. I might kick up the temperature. It's not happening anymore. I might have to kick up the temperature. Hopefully we won't burn it. But it is what it is. The way you've already done your prep for your next cook as well, which is the broth. You know, there's still flavor in there. Rosemary and mint and turmeric. A little bit of meat in there and there's still a little bit of fat. Got the sauce here. We'll taste the sauce. See what the sauce is like. Almost at 420. So our timing is pretty good. This was the last chicken we had. Let's do this. And there shouldn't be any bones here, but there might be. So you have to be careful when you eat the chicken. And here's the sauce. I'm turning this off now. Taste of this. A little bit of chicken there. Let's bring that up. Nice sauce. Lots of turmeric in this one. Cheecho and subtle. I'm hungry too. Very good. Could use salt. So we're going to do this. I didn't add enough salt for sure. So I'm going to add how much salt we're going to add. I'm going to measure this. That's plenty. And I'm going to add some salt on the chicken. Make it salty. Salt is good. A little bit more on this side. So let's say teaspoon of salt. And what I'm going to do is I'm going to mix this up. Salt's in there. Here's the bones. Let's take our chicken. Let's put it over here. Let's add a little sip of lemon liquor before we do the next phase. Salute. So what I'm going to do right now is put a layer of chicken. Right? I'm going to save enough chicken to be able to do one more pot as well. I'm going to divide this out evenly. Lay it out evenly. So I'm saving about this much for the other. You could have cooked more chicken. For me, this is plenty. But you could definitely cook more chicken. And you don't even have to cut it up. You can just put whole chickens at the bottom of this. Now what I'm going to do is I'm going to brain this guy. And I'm going to scoop out the sauce and pour it on top. Look at that deliciousness. You know what? Let's put this into a smaller bowl. Do we need this guy? Well, we need these guys for later. So let's put these guys here. Let's bring out another bowl. I'm going to pour it in this. And I'm going to use a spatula to get the rest of it out. Because this is nice sauce. You don't have to use this. So I'm going to fill the pot just full of water. That way we're doing cleanup as we go. Show you the sauce. Now this is amazing. It's a phenomenal soup with this as well. And do whatever you want with this. We're going to pour this in all of it. And not too much of the juice. More of the onions and the meat of it. Let's back it up. I'm going to show you this. Because it's a little hot at the bush. So I can do it here. The sound is going crazy. So this is the sauce. I'm going to pour this on top. Not to cover it up completely but just to have enough so it's spread out everywhere. There isn't that much juices anyway so I don't have to be too careful with that. Now what we're going to do I'm going to spread out a little bit more on the sides as well. We get enough of everything in there. Now we're going to bring the rice with the cherries. We can turn this guy off here. Let's turn off this one. So let me turn off the wrong one. What's going on? Let's turn off this one. So we're just going to take this and just layer it on top. And I'll lift this up and I'll show you what it looks like once we get it done. Let's make sure the cherries are nicely distributed. And I'll lift this up and show you guys and then we're going to put foil on top of it. There's a little bit more left but we're going to be eating this for two or three days. Three days anyway. Three days usually is the maximum I do things for a leftover. And I'm not destroying the rice right? I'm not hitting it hard. I'm not pounding it. I'm just covering it gently. Chichu just wanted you to know your pomegranate video single-handedly got me to eat my first pomegranate and they became addicted to that awesome crojure. Awesome, awesome, awesome. So let me show you this. This is what it looks like. Right? We got the potatoes in the bottom. You can see. And we got the chicken there. We got the sauce on top of the chicken. We got the rice and cherries on top. Right? So I'm just going to cover it up with foil. Throw it in the oven. Definitely going to take two and a half hours stream. Possibly up to three hours. Hopefully we'll get the bottom brown. If not, you'll get the idea of how it's supposed to work out. Here's the other thing we're going to make. We're going to do the same thing but we're going to layer it with the flat bread. So let me put this guy here. Let's put it here. Too many noises. So what I'm going to do right now is pour olive oil in the bottom. And this one we're going to make with just simple flat bread. Right? Not potatoes but just flat bread. We're going to use I'm going to use this one. The one that's got little holes in it. I don't know if you can see that. Little holes. I'm going to soak it in olive oil. Make sure there's plenty of olive oil on there. And we've got a little bit of room here. I like this bread. It's delicious. You do want to cover the bottom with enough bread because this is called Tadic and it tastes fantastic. Okay. Let's put this guy here. Let's take off this little piece. Next thing we're going to do, we're going to lay down the chicken on top. Then we're going to bring the sauce. Pour sauce on top. Put it on the side. That's perfect. That's enough. I'm going to keep some. I might nibble on it later with bread. Just take bread and dunk it into this. Fantastic. Where did my bread go? Let me show you what it's like. Just take the bread. Little food. I'm going to put this over here. Chichu, have you ever prepped this casserole and frozen it and done that? It might be messy but it is what it is. I'm going to use a spoon to get the drips. That's a dish on its own. Really delicious. By the way, cruel joke. Would you call this a casserole? I guess anything you put in the oven would be casserole, yeah? In this format. I'm not sure. And then what I'm going to do is just take the rice and just pour it on top. So, not a cherry rice chicken dish. Just a simple rice. Because white rice is delicious. I'm a huge fan of white rice. Brown rice too. I'm just a huge fan of rice in general. You could fill this up to the top but we're out of rice. So, we're just going to do it. And some people put chunks of butter on top of this when they're cooking it and stuff. We're not going to do that. It just becomes too much. Okay. It just becomes too much. Let's put this guy in. And I don't have to cover this foil. I'll have a lid. So, I just put the lid up top. I've got the same thing going on and it's bread at the bottom. I'm going to throw that in the oven and we're going to let it cook. So, right now, we've got another 40 minutes to go from the first timer we set up. Right? Let's put this guy in. We've got time. A couple things we can make. Yo, I like your beer bill. Thank you. I'm drooling. I'm seriously pretty hungry for breakfast. I had yogurt and hemp seed. What did I mix with it today? With just maulberries. Okay. And it was really good. It was delicious. But smelling this it's something else, right? It's something else. Now, one thing I want to make I've never made this is cranberry sauce because the reason I want to make cranberry sauce is because you can eat the same dish with cranberry sauce instead of cherries. Now, it's not something that's traditional. It's something that just our family started doing. My mom started doing and I asked her about it. She told me how to do it over the phone. So, we're going to do it. So, this is... I'm just going to use this tray. This bowl. Let's do it on this one. It's here. Let's turn this on. Turn that off. You can see the little mess building up here slowly, right? I'm going to take my sauce and put it on the sides so it's not going to get accidentally things in it. The potatoes let's put in the fridge. So, I only bought myself some cranberries. Organic cranberries. I think it's my first cranberry purchase ever. Let's turn off the heat on this element. And I'm only going to use the single element, not the double element. So, single element. I'm going to put about a cup of water and about three-quarters of a cup of sugar. That's what the recipe is. I'm going to cook the cranberries until they break down and fall apart. Cast iron seasoning game is on point. So, take a look at this. So, where's my cup? One cup is basically full on, right? So, I'm going to take the full on. So, that's about one cup, right? Throw that. This guy we don't need. Let's put this back. Greetings, yellow pear. How are you doing? Welcome to another live stream. Close my sugar pretty tight so we don't have accidental spillage. But this is the same sugar we ended up using for the liqueurs. Okay? Let's use... Let's throw in a... Yeah, let's throw in half a cup of sugar. Now, that cup is wet. So, I'm going to use one of these guys and about... That's... It's deceptive. This seems bigger, but it's not. This much is about a cup, right? So, I'm going to do about half of it or three-quarters of it. I'm going to take this much. It might be a little bit too much, but we'll see. We'll follow the recipes for now, right? This is my first time making it. I tried to follow the recipes to a certain degree and then adjust accordingly, right? Later on. So, let's do this. Let's kick up the temperature. So, between 18 and 99. Midway between 0 and 100 after it's melted. So, let's do that. At the same time, while we're doing this... Cruel... Cruel... So, what I'm going to do is while this is being melted and stuff like this, I'm going to make a little bit of cuckoo because we got the time, right? If my math is correct, that would be 50. Half a century is a nice number, isn't it? And I'm going to kick up the temperature on the oven, okay? Bake. I'm going to keep this up to 450. I really want you guys to see the bottom of the pan getting crispy, okay? What a coincidence. My age also falls between those numbers. What are we going to do? We're going to bring up the... And if you guys remember, we made cuckoo before. We got a recipe out there making some Persian cuckoo. It's a Persian veggie dish, specifically. Okay. So, these are some of the greens that I still have left in the freezer. Every summer, we buy greens. I chop them up, fresh greens and I put them in the freezer and stuff like this. This one is just some of the greens. I put a label on here. This is dill. Just dill greens plus dried dill, Italian parsley and I think it's got cilantro in there as well, right? Here is a little... This one's got lettuce in there as well. It's sort of a batch that was a little extra leftover from the previous cuckoo recipe. Cuckoo... Previous time I made cuckoo, right? So I just froze it and I knew I was going to make it again. So, I have it in the freezer and I put the flour in there, right? So, is this hot? That's not hot. Let's turn on this camera as well. So, I'm going to throw the greens in there. This is already been salted. This. I'm going to throw these greens in there as well. Might as well use a lot. For this, I'm going to throw in maybe three, four eggs. I'm not going to add any more flour. Making this, what the recipe for this is, out there. Nice. The oven temperature just hit 450. This crispy rice on the bottom makes me think of Korean dish. Oh, bibimbap is amazing. So delicious. Oh, that chicho hit us with the triple... Is that the dish? Super duper spicy? No, it's not spicy at all. It's flavorful, but it's not hot spicy. Right? So, what I'm going to do, I'm going to add a little bit more salt to this just because I added the greens, just raw greens. So, I'm going to add a little bit of salt. I'm going to throw in three eggs in this. Ooh, that's loud. Oops. We lose this? No, we didn't lose that. That's good. So, let's throw in three eggs in this. So, here's the eggs, and I'm going to mix them up. I'm just going to clean up the egg shells for the eggs. Whenever I deal with eggs as well, Korean food I love, by the way. Cool joke. Korean foods. Out of all the Asian foods, I like Korean the best. I think it's got the most amount of oomph to it. So, again, I'm just going by site. So, all we got to do is just mix this guy. Let's mix it up. Once I mix it enough, we'll get the feel for it. This is melted now, right? Boiled. What I'm going to do is the recipe says dump the cranberries in there. So, we're going to dump the cranberries. Just straight up cranberries. And I'm going to kick down the temperature. That was sitting on 8 out of 10. I'm kicking it down to 4 out of 10. Let's keep on mixing this guy. Greens are getting nicely stuck together and it's sucking up all the flour. You could even add one more egg if you wanted to, but I'm going to keep it like this. I don't want it to be too icky. I'm going to use a medium. I'm going to use a fair bit of oil to cook this. So, we don't need this guy. It's too big. Let's bring this guy out. Cast iron is heavy. Give it a little rinse. Let's turn on the temperature. Remember, this element is hot. Hello, Eduardo, how are you doing? Salutations. So, I'm kicking up putting this one on medium. This one's cooking away because it was frozen. The temperature kicked down pretty fast. Let me give it a mix. I want to cook this not until all the cranberries are mush because it breaks down really fast. I still do want them to be some whole cranberries in there. Let's put that there. Let's put that there. We got this guy kicked up. While we're doing this, I'm going to make a little dish. We got someone in the next room waiting for some food. We're doing a cook. I'm going to make a little dish for them so they can nibble on it. Until the rest of the food is ready. That's the great thing with we're doing a cook some stuff. You can have little appetizers ready as you're cooking. Just keep on tasting the sample. Just a little appetizer on the side. I'm just going to cut up some of the bread just along that's one of the reasons I like this bread. Along the dotted lines. We already got little holes in it. I'm just going to break it up like this so it's just like bite size. The cuckoo we could take I'm going to cook pretty fast. I'm going to throw the I got to wait until the water completely and I'm going to kick down the temperature on this now. This stove is crazy hot. This element. Crazy hot this element. Let's put the oil on here. Hopefully there's no water on there. It's going to go be careful when you do that. If you have water droplets on there you put oil on there it'll just go splatter everywhere and it will get on and you don't want that. Bring on another spatula and we're just going to pour this and then pour it. I could have definitely put it more in but that's okay I just want it to be mainly green. I'm going to put the lid on it and let it cook. I'm just going to cook fairly rapidly and basically the type of flour I had in here before too it was gluten free flour. It was a mix of I believe it was rice and a little bit of tapioca gives it a sort of a squishy feel to it. You have a lid here from before and we're just going to close that up. So that's cooking. Let's take a look at the cranberries. I think I need to kick this guy up. We don't want to cut it curdling yet. Oh it is steaming so that's good. Just need a little mix. So let that and you can smell the cranberries right now. Exfollow it by the word. Oh that's why the Cruel Jokes one of his comments got zapped Casey approved it. Thank you Casey. Okay I'm going to take a little appetizer to someone waiting in another room. If the cuckoo was made I would put a couple of cuckoos in there. Just a little bit of the sauce. Ideally I would have a little cuckoo there but we're going to bring the cuckoos after it's made. We're how long it's going to take to make. Let's go surprise on the full meal appetizer deal. This guy is cooking. The cuckoo is going to take about about 10 minutes. I don't know about the cranberries. This is my first time making this thing. So we'll find out. We're going to do 20 minutes in a stove. Let's make sure these guys are curdling. Yeah they're curdling. Perfect. If you have stuff in the stove what you can do if you have stuff in the stove what you can do to make sure everything's temperature right cook and stuff like this you can just open it up and take a look at the bottom. If you see a little curdling in the bottom it's cooking well. We'll check it out in about another 15 minutes before the time is up. Let's see how this guy is doing. Hopefully it's not adding go too crazy with the high temperature. Sometimes I do that I kick it up a little too high and it starts burning. Man I bet the toasted in the oven with the dipping sauce would be insane. That's one thing we do do. I like the flatbread just to be not crispy toasted. I like it to be heated but still malleable still foldable. That way I can just pour it with a spoon, scoop it up or whatever. Let's bring this guy out. Another spatula for the cuckoo specifically. Let's bring in fresh and fresh pork. Let's see where we're at. You can smell, usually when you're making cuckoo, you can smell the greens cooking. Sometimes when they get burnt a little bit you can smell it. I almost missed this one. Cooking streams are my favorite moments. We've done a lot. We've been going at it for two and a half hours now I guess. I don't know what time is it. What do we have? We're two hours in a few minutes. You can see it coming off. Hopefully it's not done yet. Let's let it cook. The bottom might have been a little bit too hot when I put the stuff in. I might have rushed it a little bit. The bottom might be burning a little. If it is, it is what it is. Let's kick it down. I'm kicking this down to three now. This stove top is crazy. A little bit of olive oil on this? Maybe a lot of olive oil. Sometimes I cook this, I should lately have been mainly cooking this with the cuckoos with coconut oil. I don't want the lid on here. I'm just putting it on here because it's getting a little splatter and I'm not wearing my bib and I don't want too much splatter going everywhere. The entire video there. I hope you enjoyed it. This has been fun. Initially I was very chill. When I started today I was talking very softly and gently. I wanted to remove this now. There's water from this dripping into that. Mixing with the oil and splattering even more. I'm going to put a little yogurt on the side as well. Eating grass-fed yogurt. Grass-fed yogurt. Grass-fed cows producing yogurt. It makes a big difference and there's a certain vitamin you get from grass-fed cows that you don't get from what do you call it? Grain-fed cows. I forget what the vitamin is. It's important. Let's check out the cranberry. I'm going to turn this off. The cranberries. Take a look. I don't want it to be completely squished. So I'm turning this off. I'm going to leave the lid open a little bit. Here's a little spoon for the yogurt. I'm going to check this out to see how our cuckoo is doing. Take a look. Looking good. Fantastic. What I'm going to do now is cut these one more level. By the way, thank you for the follows. Thank you for the subs. If I've been not catching them. We've got a few different things going on. Start off nice and chill and I just went ballistic with the stuff. Let's take a little snack. This is what we've got prepped. We've got our sauce. Yogurt, cuckoo and some flat bread to dip in the sauce. Nice little snack. But before I do this good thing I've looked over there I was going to add a little lemon to the cranberry. So I'm going to add a little lemon. I'm just going to add this much. Actually a little bit more. One more. Remember this is my first time making this and I'm not pouring it in because the seeds they're seeds at the bottom of the thing. The lemon, right? Here, let's do half more. Why not? I like it lemony. And let's close this. Welcome. Thanks. So let me take this to someone who's waiting for me right back. Nice, they're super happy. Super happy. You gotta feed people when you can, right? You gotta feed people when you can. So we got this. So let me take the cuckoos and put them into this so they don't burn and these little bits here they're super delicious. So we definitely want to we got a nice mess going on now. Just the way we like it. We need this guy. Let's put this guy here. Here's our cuckoo. Okay. I'm just going to put it on the side. So let's put this guy here. I'm going to bring out the rice dish. We're going to take a look to see what it's like. Chicho committing the ultimate sin. Metal spatula on cast iron. Is metal spatula not supposed to be on cast iron? Metal spatula, I heard. Teflon. Teflon, I don't you don't do metal to Teflon. But I thought metal on cast iron was okay. Is it not okay? Cruel joke? If it's not okay, I'm going to stop doing that. But I've been doing it forever. For a long time. So because we have the elements on I'm going to put this on here. Because we're going to put this lightly our I always use metal too. Cast iron hates metal utensils. Oh, so no cutting it with a knife. Got ya. So is a metal spatula okay? Would better. Okay, okay. It's because it chips the seasoning. Oh, it chips the seasoning. Okay. That I understand. Okay, so is this going to be okay? When cutting the, what do you call it? The cuckoo? Then you're cooking on iron. Okay, done deal. I'm going to stop doing it. Awesome. Love making these videos, man. I learn, I learn, I learn. I can't believe I've been doing it for so long like this. Craziness, craziness. Here, you want to see what the cuckoo looks like? Thank you for the info by the way. Take a look. Fantastic, delicious. On the cast iron honestly, it's probably fine. It's supposed to be flaked the seasoning. But your pan has like the best seasoning ever seriously, thanks man. I cook with them a lot. As you can tell, I spent a lot of time in the kitchen, man, right? That's cool, cool, cool. I liked it. We're going to take a look at the rice dish. Let's see what's going on. I'm going to turn off this camera. Should we turn off this camera? Let's turn off this camera. Hopefully I'm going to turn off the right one. Nope. Let's turn off this camera. What did we turn off? What's going on? There we go. We turned off this camera. Okay, so let's see where the rice dish is. Let's put this guy over here. What's added way is the sauce and I'm leaving. I can't handle. I hope you enjoyed the stream girl joke. It was fun. I've seen cast iron and thrilled stoves rusted out. I wonder if they can be, yeah, I think they can be rescued Game of Thrones or Game of Game of Thrones Game at Home Mom. Let's check this out. It's a little bit overdone. I kicked it up a little too high. But this one not yet. So let's keep that in there. Let's remove this. Got the rice. This is like crazy hot. Nice. Can you see the bottom? Is it done? It could be a little bit more. It's almost done. So we're going to try to flip it. See that? Let's do this. Let's make sure we're not going to because this is just straight up glass on. Let's do this. Make ourselves a little space. What is there? What do you think? Oh, it's over there. Let's bring this guy in. Let's put this guy wood on top and then we'll put the tray on top of that. Let's put this guy here. Let's lift this up. Now, when you make this what you want to do is cut it and flip it because you don't want the bottom parts to get soft because when you flip it it airs out and it gets crunchy and it should. We'll see. We'll see if it worked out or not. Okay. Is that the same one? No, I have two. I have two bigger guys. The one I have here is this the one we cooked in already? Did we cook this one already? No, we haven't cooked in this one already. This is the one we cooked in. This is the one we cooked in. It still looks amazing. It's still pretty good and this just needs just a rinse. That's all. I have the one on the bottom here is a bigger one than the other one and I have two of those big ones at the bottom of this. I have another little guy that we use and stuff. So let's see how this is. Hopefully this is crispy. I'm doing it over here. You guys might not see it but I'm right handed so it hasn't crisp up yet. Lots of juices in the bottom. See that? I wanted that to be crispy. So we didn't get it crispy. We had a little bit too much juices coming in with the sauce. Take a look. The brownness I saw was basically because of the juices. So this thing requires to be inside a little bit more. But it is done. The potatoes like you can see it squishes. Right? Take a look. It breaks apart. So what I'm going to do is I'm going to put it back and let it get crispy. And you don't need the foil on top anymore. Some people what they do, they keep the foil on top for half baking in the oven and in the other half they remove it. That's the timer going off. I'm going to set the timer another 20 minutes. They remove the foil and then the convection sort of gets the rice flowing in a certain way and the rice sort of puffs up as soon as you remove the foil from the rice and let it cook in the oven for half the time another 20 minutes, half an hour 20 minutes in the oven the rice puffs up. It has room to flow with the convection I guess. When I do crispy rice I put a thin layer of oil on the pan and preheat it before I lay in the rice. See with the rice it takes one thing with the rice is a cruel joke. Rice takes a long time to crisp up. The bread crisps up the flatbread fastest the potato second and then the rice takes the longest time and for the rice generally the way I figured it out you have to have a higher temperature to crisp up the rice so for me in general I put bread and bread 60-70% of the time and potatoes the rest of the time. I think we need to look here just figure it out. And then what we're going to do is we're going to check on the bread one as long as we can show you what crispy looks on one of them we're good to go I wonder how well it would work if you laid the rice first and potatoes on top the potatoes wouldn't get crispy the potatoes have to be in the bottom you could broil them I guess you could put the rice and the potatoes on top but the problem with that is same with the bread when you're cooking it this way you want the juices to flow down gravity right and the crispy part is not just crispy dry it's crispy with amazing flavor okay because it sucked in all the juices and everything from whatever you're cooking even the rice adds amazing flavor to it excuse me actually I'm going to have a sip like this see if I feel like I'm going to sip like this for this dish I might have added a little bit too much juices so it's curdling in juices so it's not going to get crispy it's just going to suck in all the flavor of the juices okay cooking in the kitchen on the rocks getting pretty good oh yeah that was a cranberry dude let's turn this on the rice dish the other one like this let's have a sip of our liquor did you say curdling curdling curdling not a real word I always thought it was a real word I've been using words that don't exist no way I think I've been reading too many comic books oh maybe it is I've never heard it I don't know I've never looked it up you can see the bottom it still needs time it still needs time curdling is a real word do you like the song take me home to a paradise city that's guns and roses isn't it that's guns and roses take me home to a paradise city I used to listen to that a long time ago a long, long time ago it's the west virginia song country road by John oh country road ok John Denver that's what it is curdling is a better word than curdling that's a good song by the way it's not an dictionary it should be an dictionary the dictionary is more for overtime so words keep on being added what I'm going to do is actually grab some of the white rice and eat it with a cranberry see if it's ok let's take a little bit of the rice we're getting a little bit of turmeric in there as well let's put that on the side let's put that over here we'll put this back in the stove little crispy that's not bad it's the top part where the sauce is added that was the first time I was making cranberry to come out the texture is good the consistency is good does cooking, comic reviews, philosophy, gaming, mathematics just life in general I guess cruel cruel joke in general real life sharing things that I love in my life man I can't think of a better thing to do right let's see if we added enough sugar I was trying to find a new streamer to watch I only found Fortnite streamers of boo streamers finally found a nice one awesome welcome to my stream brother or sister oh yeah fantastic that's really good mm-hmm just would go amazing with the sauce on the side put a little sauce on the side so this, the cranberry one you could substitute with the cherry right for some reason you don't like cherry and the lemon has given a cranberry nice tangy taste this cranberry sauce, just what we did right now for me would be the ideal cranberry sauce with turkey with chicken and stuff like this I don't want it to be too fancy I want it to be tangy, sweet have the cranberry sharpness I don't know if it's the vitamin C flavor but it's the cranberry sharpness with this fantastic mm-hmm I think the cranberry just with the rice itself is awesome I found a frozen cranberry seemed to cook about as well with the fresh stuff I've never cooked the fresh stuff so when it's seasonal definitely give fresh cranberries a try as well just have it with the sauce rice and the sauce what was in the both sauce the sauce that I put in the yellow stuff that was the sauce that we cooked the chicken in it was turmeric mint, rosemary salt onions that's the stuff that we first started cooking fantastic, love it love it breads make people look friendly, I don't know why beers make people look friendly let's bring this out I'm gonna give this guy a flip hopefully we'll get the look of it but I think I put a little bit too much sauce in there I know you have a sweet tooth chicho I've never made ice cream from banana no, I've never made ice cream I've had it though, family members have made it just from bananas, they squish them and they taste great and when it gets crispy when you pick it up you should be able to move a fair chunk it's like cuckoo take a look at this let's do a flip on this and see what happens cut this let's put that there again, the bread gets crispy faster than the potatoes so the potatoes are taking a little bit longer see that? you have the chicken stuck to it on this side stuck on the bread with the onions on top right? and the sauce is just soaked in and just imagine with the cherry one there's a sweetness from the cherry into the mixture as well and you got crispy here so I flip it so the bread doesn't get soggy right? so when you pull this out usually in general you scoop off the rice put it into a tray and then there isn't that much rice left on top and then what you do you flip these guys on top of the tray they're serving so you have the tray you have rice piled up and then you got this crispy stuff sitting on the side or on top and you just go crazy with it that's the centerpiece of your food of your dinner that you're serving people whatever it might be let me move this out of the way and we'll check the potatoes as well 14 years old nippy I hope you're learning how to cook every person should learn how to cook really you want to be able to feed yourself brother you must pull this out now because I have the temperature higher than I usually do the top has gotten a little bit crispy we'll take a look at the bottom see if it's gotten the crispy I don't think this would have because I put a little bit too much juice sauces on there no it hasn't got crispy it's juicy let me crack this up take a look there's a potato part I shouldn't have gone crazy with the sauce but the sauce is so delicious less is more for this one see that the potatoes they're very squishy which is okay it is what it is you mix all the stuff in it becomes amazing we're gonna have to taste this let's bring out a little you want to taste the blueberry with the rice and the chicken look at that that's nice let's grab a potato from here take a look now halfway through you could possibly flip it put the potatoes out and then put it on broil and have it get crispy that way sorry I went with German Danish doesn't seem like a real language I could ever comprehend I heard some European languages super hard I don't want to touch them it's crazy hot needs to be on a t-shirt it is what it is maybe we do have you ever eaten schenitzel or broil yeah for sure currywurst schenitzels for sure one day we'll make schenitzels chicken and lamb Serge you're aged Serge is I think a year older than me maybe or I could be a year older he must listen to everything I say I could have probably added more salt people making Serge Serge Tankian is the singer for System of the Down and sometimes you do want to add salt to the rice as well that's a good dish I like cherry rice I hope you guys have been making food while you're watching this my favorite System of Down song I've been asked this man, Holy Mountain I really like just because of the political significance of it I loved hypnotized and mesmerized I loved the way it was put together there's a couple of songs there I didn't like their albums I think it was a grand design but their older albums are brilliant there's so many songs basically everything from their older albums there's only two songs from the last two albums they put out mesmerized that I didn't like the rest of everything I loved like BYOB BYOB I don't know the names I forget the names I know the lyrics it was a period where I knew all the lyrics turn off the timer I've always cooked my rice in chicken stock we've done it before we we use white rice and then we white rice is the base and then we add stuff to the white rice I guess chicken stock to the white rice we do add rice to chicken soup sometimes noodles or rice that's the two main things we add I wear sandwiches because I've been too stressed with this dream still the album was a big part of my youth school man amazing amazing music nice the only other thing I would add to this recipe is I would have added more salt I forgot to add the salt during the when the chicken was cooking so the salt didn't get absorbed into the chicken when it was cooking it got absorbed into the into the sauce because the sauce is liquid salt went everywhere but I should have added more salt when the chicken was cooking I like making this I like better than Boolean for the Europeans, USA is like the big dream for many Americans Europe is the big dream with the social safety net that's disappearing slowly just bought a rice cooker should learn how to use it use it to cool rice is ridiculously easy to cook but difficult to cook well easy to cook to be satisfactory difficult to make a phenomena have you ever considered using msg or dash when you make curry I have never used msg I wouldn't use msg delicious I like crispy bread too instruction on the box and you got rice porridge that's what happens the instructions are crazy on some of the things I've read the instructions are like what? usually they compensate for the sugar they add most recipes I've seen they add twice as much sugar as I do and they cook for longer they cook for less if you make rice porridge kanji Chinese rice soup is fantastic I've never made it but I like eating it I need to try the crispy bread it's not as crispy as it could be but it looks pretty damn good look it's got the chicken stuck to it and the rice is in the bottom I'm gonna try this out it's gonna be hot very good the chicken this one I think we might have added salt that little chicken bit is fantastic the dishes with salt pop like you would have to start using MSG the hate for it is buried in an oddly racist is it I heard it wasn't really good for you that is yummy I like this recipe I'm gonna have one more chunk very good let me finish it off sip of liqueur and I'm probably gonna sit down and munch a little bit the MSG salt lies really probably fed by big salt it's been widely shown to be completely safe the MSG hate is back 20 years ago with the food pyramid that suggests eating 5-6 servings or carbs a day the food pyramid was insane I'll have to look into that sounds interesting didn't know that programming, propaganda I'm not immune to it I get caught up in it as well which is crazy just imagine if we didn't have this programming from the centralized corporations trying to tell us what to do what to think, what to eat, what to buy what to learn, what to listen to what to watch thank you for being here I think we just did a 3 hour stream a 3 hour cooking stream pretty much a 3 hour cooking stream I hope you guys enjoyed it thank you very much for the chat thank you very much for the info some stuff I didn't know I gotta keep on saying this I gotta keep on looking back at the chat and looking up some of the stuff that people recommend, especially the food I forgot some of the stuff Casey recommended Casey if you remember post them on discord that way I can what was that thing, potatoes, cabbage and sprouts I forgot what that was called it was delicious saying MSG causes health issues was an attack on Chinese restaurants to some degree and fueled by racism very interesting roots I gotta look into that I linked them on discord awesome, awesome Casey gang, I hope you have a fantastic Tuesday if it's still Tuesday where you are if not Wednesday or Monday I think it was only 24 hours so you see there Tuesday or Wednesday my guess is and what we'll do I'll load this video on YouTube and Bichute as well as well, the cooking streams we are loading on YouTube and I loaded yesterday's discussion on the great generational transfer of wealth to YouTube as well so it's available on YouTube and Bichute as well we'll see what we end up doing later on this week I'm gonna try to shoot some videos if I can get to it we might do a couple of streams one or two streams maybe Friday Saturday, I'm not 100% sure we might play the 10 by 10 game again I'll take a look at my to-do list and see where we are I will be here next stream unless I have school okay, thanks for trying to make it Nipi thanks for the great stream Chichou I'm in discord now I'll see you folks in there awesome cruel joke peace brother, peace man enjoy your day, you guys too thanks Chichou and everyone for all the good info and subs, and subs thank you for the subs thank you for the follows see you next time Chichou in chat enjoy your day, I got to sleep oh you're almost midnight nice, sorry for not being here for the whole I hope you enjoyed what we got and I'm going to sit down right now on munch munch munch thanks for being here guys gang and I'll see you guys in the next video or next stream bye for now