 Taste it! Taste it! Taste it! Taste it! God, bro, I think we need to get rid of your funeral. That's fine. Everybody, to the first cooking stream of the one million follower, so it's on. This is nothing in it. It's ice. I eat ice. Ice is for... It's ice, chef. So, here's what we have. Actually, this is one million. As you can see, we have a lot of luck here. Excuse me? We're very excited to have them here. Excuse me? This is Tep's cousin, Odo. Excuse me? We have some steak. What kind of steak is this? This is beef rib eye. So, this steak chat, I actually cut this myself off of a cow that we've been raising from birth. We raised this cow for 15 years before I slayed it with my own hands. Its name was Bessie. We also have beef flank steak. You don't want to know where he got that. But I'll tell you anyway, even though you don't want to know, this is from Bessie's brother, Besso. I killed both of them with my own two hands. We also have another piece of beef rib eye steak. This is from Bessie's mother. So, we have steak. We have taters. We got broccoli. These are gross. I'm going to throw those away. These are also gross, and then these are gross. Why? Because they're vegetables. We don't eat vegetables in this house. They're really juicy. Where's the special spice? Oh, special spice. What? I have a thing for crushed red pepper. Oh, there it is. There it is. Oh, my God. Is that Creole seasoning? No, no, no. No way. It's Tony's. It's something I don't even know. It is Tony's, okay. Creole seasoning doesn't do it justice. Is it cracked open yet? Oh, yeah. Wait, it's not cracked open yet. Sometimes I feel like, oh, this is a mint condition. It's a collector's. Oh, my God. Put that in a case and put it on the shelf, baby. Nice. Let's get that one. Let's get that one. Yeah, that one kind of gets it. Is that like, perfection? Yeah, you don't want to smell it. What? What? It'll make you sneeze. Emmy, can you tell us where this microphone came from? Um, this is from Blue's. Speaking of Mike Lee's, they can't hear you. This is from Blue's, Blue's. I think this is Slicker's microphone. I don't know. He gave it to me. Now it's open. Oh, yes. Now you can just get that bad voice. Yeah, rub it in. You know, do according to what you think is safe. Around peppercorns, same thing. Should we take that off? Same fucking thing, right there, right there. Good fucking luck. Very good. Pass it to me. Pass it to me, pass it to me. See, okay, one, two, three. There's kids in Iraq that would appreciate this, so we should not be doing this. You don't even need to rub it in. All right. Just make sure it's nicely coated on there. Isn't that simple? Oh! Good, there you go. Oh! So it's clean. So it's clean. So you know that it's clean. It's very important. It's very important. You might be right. We have to give it a try now. There may have been rat poop inside of this. Wait, did you get some nice soap in there? I did. You don't want to rinse it too much because you need the suds. The suds mean it's clean. That's because that's so good. Yeah. Should I give that a try? In the pan. And then what you do, garlic first. Do you drink the liquid in the pan? Yeah, you throw it out. What's that called? What do you do that? Do you do the top of the shit? Oh, that's, is that cereal? It will make everybody calm when I say it. Whoa. So, I'm not gonna make people calm. Okay. And then that's what it's gonna be. I won't let it move. Right there. Hold dibs on this pan. It's right there. Yay, dibs! On this pan. Dibs on this pan right now. This pan. Sorry. Collin dibs on this pan right now. That's my cast iron. Exactly. That's a stick. I'm gonna make sure we cook it and that this cast iron is respected. Take it forward. W-W-W. Hold A. W-W-W. Eatmyass.gov slash customer service. I don't have a plan. I've made no money on it. You're gonna eatmyass.com is actually available for $999 right now? I do. That's what I'm saying. I'm selling it. I'm selling it. I'm tired of it. Careful. I'm gonna start seasoning a steak. No, no, no. No. That's it. That's it. You know damn straight salt and peppers all you need on that. To be honest, salt and pepper is all what's told me to eat. But then when you cook it in the pan, butter and rosemary. And you know damn well. Rosemary? No. I'm gonna tell you rosemary. My aunt rosemary was so mean to me. She always made me when I brought us a little bit because I would pee in her flower bed. That's why aunt was rosemary. I love Chef S-Fan. He's just something. He's done so many great things for all of us. That was nice. So many stories. He's just so incredible. And the passion. Rumor has it. Yeah, he outcooked Gordon Ramsay once. What? Yeah, but nobody will talk about it. He'll never say that he did. You know, he'll never say that he did. Well, modest, modest man. Yes, but Chef S-Fan knows everything. He truly, truly, truly does. What does he know? Exactly. I love him. So look what I've done so far, guys. Show me how you do it. So obviously, health and safety. You want to align the knife towards the potato and slowly hold it specifically in an angle. I'll start shanking up the potato. You know how you do it in England? In London. In London. Yeah, not in England. Not in England. Only in London. You only specifically hold it in an angle. Am I doing it right? You're doing great. I've never cooked a potato in my entire life. Thank you, S-Fan, for this cooking lesson. Hey, you said potato, I said tomato. Wait, what are you doing? Well, my mouth tastes like soap. Hey, did you know raw garlic's good? Just to eat? Yeah, yeah, yeah. It's good for you. Nope. And you buy a lot of properties. Wait, are you trolling? Nope. This is the one I named for us. Try this one. Did you eat it this big? Don't worry. You want one? It tastes like battery acid and it makes everybody nod. Guys, do not do this at home. Please just be at home safe. You know, this is a hundred percent safe. So there's a lot of things I need, but oh my God. One thing is, can you take your fucking hand off of me? Open the fucking muffs. Eat it! Eat it! Awkward. A little bit of this right here. I already put, oh God. Okay, it'll be fine. Because we'll cook out a little bit. There we go. I'm going to toss it a little bit. I think it's a little more tonies. Toss it a little bit. Yeah, just a little bit. Toss it a little bit. A little bit of tonies in there. Can never have too much really. Toss it a little bit. Toss it a little bit. It'll cook out anyways. Yep. This is exactly what I intended. We really need a slick to come over and clean this. Yeah, we're a pleasant boy. We're a pleasant boy here. Slick. I made me four of the other set comments wasting food on Megamol. Oiled up floor. So that way it keeps a, it keeps it nice and maintained. Chef Aspen is so avant-garde with his techniques. And that's one thing we love about being here in his kitchen. These are so different with the way he handles things. And he's so, just calling in all situations of panic. Oh, it's Chef Nesfan. Thank you so much for everything you showed me. You're doing beautifully. You're supposed to hold it from the bottom. Oh, no. Oh, no. You're the chef, all right? Speciality of Espen right here. This is it. You just have to, you just have to roll it. A rolling motion, okay? This is much, much better. Just keep rolling. Just keep on rolling, okay? You don't flip them, you just roll them, okay? Just give it a nice roll. Hey, me and Espen look like my father. Yes. I love you, daddy. I have way too much air in me. I'm a father. Hot shoes here. This is important. You want to get a nice sear. Oh! You want a nice sear? Everyone always forgets about the edges. Quick. Oh, Chef loves to be so... He's not in pain, he's just upset. You can tell he's done this a million times. It's the technique. It's the technique of basic... So basically what Chef is doing is tenderizing the steak by holding it, by using gravity. And he's so wise. There's so much passion, it's almost pain. Good, good, good, good, good, good, good, good. Someone get the rosemary. Get the thyme. Good. Now we let it sit for a second. Let it sit. Let it sit. Very lovely. Chef this guy sure knows how to handle meat. Move, please. We come to the owners. Come forward. Okay, so we're going to now proceed to let it sit. Move the other way. Ding! One thing, Chad, you actually don't want to flip this because there's too much of what we call excess oil. Excess actually means more than what is required. So we don't want to flip this. But that's not going to stop this. Pretty soon. Oh, Chef, show me how you do it. Chef, I don't think you're abusing your sous-chef because it's actually not cleaning it that way. Oh, Chef, can we add the butter in the garlic? That's your bad man. Chef, can we add oil to this, by the way? No, no, no. Oh, yeah. Oh, Chef! Oh, Chef! Oh, Chef, do the thing where you add the butter in the garlic. Oh, yeah, yeah, yeah, yeah, yeah. Can you use this spoon? Wait, wait, can I do something? You just spank it a little bit. Spank it like... Yeah, well, I don't want to spank it too much because the oil's doesn't work. Yeah, look. You've been a naughty boy. Yeah, very good. So now... Oh, my God! Your long-lost son, Papa! Sizzle in my mouth. Oh, God. I wanted to do sizzle in my mouth and my tongue. Oh, Chef. Oh, wow. That should really look really nice. Chef, do you like it when I do it like this, Chef? This is all healthy safety. It's just a little slower, a little slower. Okay, now, what I want you to do is... Can you flip it around? Flip it. Turn it around. Okay. Oh, my God! It's fine. Yeah, I really don't know what I'm really doing here. But, yeah, just... That's my job done. Say I've done all the work for you. Good, good, good, good. Let's try these potatoes and make sure they're good. Did you cut that? Wait, hot you? Not yet. It has to sit. It has to sit. Okay, we're going to make sure these potatoes are good, but I don't know because they threw them on the pan. It's all on the floor, but it's all clean now. No bacteria. I'm sorry, sucker. What do you think was going to happen? Don't be careful. University of Arizona? Well, ladies and gentlemen, do not do that at home, please. Can we start working on this? Do not do that at home. We got two more states. She's okay, she's okay. What is this? Ginger honey tea? What is this? Are we trying to poison us? I think it's not cooked through. Great. Okay, these aren't even my potatoes. These are the opposite team. They do kind of fall fit. Oh, chef. Oh, fuck, chef. Fuck me. Oh, chef, wait. As you can see, it is completely cooked through, but it's really good. Is it overcooked, would you say? Taste it, taste it, taste it, taste it, taste it. I think we need to get ready for your funeral. That's fine. I mean, chef, that's fine. Why are you smiling, sir? I've never seen him smile. I've actually never seen this man smile. Probably he likes it or... Okay, now for Hachu's dish. Look at this, guys. Hachu, she made... I'm going to show you how you guys do in Iraq. Instead of using a fork, you just use your fingers. It's good. What is this shit? That's a good steak. Thank you so much for joining us for Es Gordo. Season 3, every Saturday morning. Woo! The food was delicious. The people were even more delicious. One of those cities. It was really good. We're going to head back upstairs and we're going to continue the sabbathong going. 11K plus subs already. Harts and chaps for you guys. You guys are freaking insane. I can't believe we're actually already at 11K subs. That's nuts and insane at the same time. So, let me clean this up. Oh yeah, we're going to set it up later. Yeah, we're going to set it up later. But, let me see it. Yes, see her. Thank you for coming. Grace, thank you for coming. You still can. Crazy slick. Crazy slick. Move. Slicker.