 almost not enough. Let's check this out. It should give us enough room. It should. Nice. And we should be live now. Yes, we are. Awesome. Hi everyone, this is Chichou. Welcome to my channel and welcome to another live stream. And today is a cooking stream. And what we're going to make today is Persian eggplant dish. You can call this stew, you can call it casserole, but I guess it's more of a stew. So we're going to make a Persian eggplant stew, and we're going to make rice with it as well. Okay. Dramatou, how are you doing? And caterpillar ring has been here for about half an hour since I posted it. X, Spider-Man, how are you guys doing? Welcome, yeah, I haven't. By the way, just to let you know, this is my favorite Persian dish, right? I really like this dish. I got a handful of favorite Persian dishes, but this is one of my favorite Persian dishes. Okay. And this is the first Persian dish I learned how to make, but I haven't made it for like 10 years. Okay. So this is a 10 year. It's been 10 years since I made this dish. Okay. So we're going to go through it. I had to actually call up my mom and go, mom, what's the order of things? What do we got to do? I sort of got the base of it, right? Because the base you make for these stews, for the Persian stews is all the same, right? To a certain degree. And then you add the extra ingredients, right? So I should sort of fine tune just the reminder. And mom is a great place to go to, to get your reminders, right? King, how are you doing? Huckleberry, how are you doing? Notifications went out fast. Dragons, elder God, hello, hello. How is everyone? Brett Kelly, how are you doing? Hello, finally caught alive. After so many years, awesome. Glad to have you here. I didn't recognize your name, so I assume you were new here to the live streams. Anyway, Ripper, how are you doing? Eggplant, awesome, awesome. So listen, gang, I'm going to give us, give our little intro, give people a little bit of time to catch up, just to get the notifications and whatnot before we go at it. Because we've got some stuff to do, so we might, I don't want people to miss anything just in case they want to write this down or follow this, this recipe, this cooking stream. Great lasagna, how are you guys doing? For those of you rolling in, for those who are going to be watching this either on Bichouda and YouTube, and I don't think I'm going to load the audio to SoundCloud because we're not recording with the lapel mic. If you want to follow what we're doing, I am on Patreon. I do post notifications of when I'm uploading stuff to Bichouda, to YouTube, to SoundCloud now. And if you want to follow the word Patreon is a great place to follow this work. Okay. And I sort of share additional information on what the main theme of my work is. And you can check that stuff out. So if you do like what we're doing, Patreon is a fantastic way to support this project. And you can just follow if you don't, you know, if you don't have the funds to support this project with funds, you can just follow and see what we've been doing for the last little while. And if you do decide to support this project, Patreon is a great way to do this. We are live streaming this on Twitch and that's twitch.tv backslashcicho live. Okay. And if you want to participate in the discussion live, Twitch is where you want to be at. And by following and subscribing is also a great way to support this project through Twitch. I do announce these live streams 30 minutes before we go live on Twitter, Gabs, Minds and VK. Okay. And those are the sort of announcement platforms that I'm semi-active on. And I do announce when we're loading on the streams and whatnot on those platforms as well. I am, as of a week ago, we are loading stuff on SoundCloud. We got our podcast platform going. I do have to fine tune it still, but any live streams, any videos that we're going to do where there's no motion involved like a kitchen, I'm going to upload the audio to SoundCloud. So far, we've got two up there right now. We're going to have two more in the next two, three days. And then I might go back in our catalog and start uploading just the audio of certain streams that we've had, because people have been asking me to do that for a long time. And that's soundcloud.com backslashcicho. Okay. And I am uploading these streams, cooking streams for sure on both YouTube and Bitshoot and other streams, depending on technical difficulties allowing from Bitshoot or censorship permitting on YouTube. And we do upload there. Okay. Aside from that intro, hello, hello, everyone. I saw a whole bunch of people rolling in. So I'm going to take these guys down and I'm going to start a couple of things right away before I try to catch up with chat, because we do need to get stuff going, right? And it's the same routine as we have before. The camera angles are... I'm going to turn the cameras on. We got this guy, and we're going to cook rice in this right now. Okay. Because we've got to get the rice going. And we have this camera here where we're going to do the cutting. So while we set up the rice, we're going to do all the cutting and stuff we need to put the stew together. Okay. Now, let me turn... I already got the water in here. Okay. And I've already, what I've done, I'm going to put this on high. I might add a little bit more water later on. Let it boil for now. I've already measured out about a cup and three quarters of basmati long grain rice. And I washed it yesterday. So whenever I get rice, I put it in a bowl and I wash it, run water through it, grab a spoon, you know, mix up the rice. It gets cloudy. Pour out the water. Do it again and again and again and again and again. Right. So this is what we got. This is how much rice. Okay. Take a look. And that's a fair bit of rice, but I'm going to make enough food for us to eat for at least three days. Right. So this is, this has been sitting since last night. I washed it and put it in water since last night. And what happens is the rice sort of absorbs the water and you get, they get a little bit bigger. Right. So I'm just going to give it one more rinse. As soon as the water boils, I'm going to put the rice in here and get the rice going. And then we're going to start, and then we're going to start chopping things up. That's good enough. I gave this a serious wash yesterday. Okay. Aside from that, let me get until the water boils up. Old beard, old bread. Yes. This is, I'm going to spot up to you. How you doing Catholic traditionalist? Good afternoon. You love eggplants. Everybody loves it. Well, some people don't like eggplants. Oh, Graham, how's it going? Cheryl, how are you doing? My son is watching with me because he wants to learn how to cook. Awesome. Awesome. Hello, Cheryl's son. I was here early and bought you an apple. Nice. Oh yeah. He, catapulting reminded me. He goes, oh, I had enough time to go pour myself a drink. Lemon liqueur with ice and soda. Okay. Fantastic. Super delicious. I'm going to scroll down, just to speedy bones, Alice, at least stay up to the chat. Stored. Hello and good night. Too late for a tired sweet, unfortunately. Happy cooking. Thank you very much. Stored. I hope you have amazing dreams. What's cooking? We're going to make a Persian eggplant, eggplant dish. Nicholas, how are you doing? What's up, bro? It's been a while, Nicholas. I assume you've been busy and I've been streaming on Waco times as well for the UK. Nicky, lasagna, conversation, Ripper and chat. I apologize for missing the last week of streams. No worries, Ripper. Been dealing with blown discs in my lower back, but was good today to sit for a bit and play the brand new predator hunting grounds game, which is an absolute love letter to the 1987 film. And I'm feeling good to catch my magic. Awesome. It's amazing, yeah? The game? Love letter to the 1987 film. Nice, nice, nice. Done. How are you doing? What's in your setup here, Chicho? Are you using UBS extensions or is a laptop near? Right now we got two cameras here, camera, camera, okay, and we got the laptop camera. So I basically maxed out my laptop, right? Initially, when I bought this, I didn't realize I needed a UBS for each camera going in. I thought I could feed two cameras through one UBS and the computer didn't like that, right? There were some other streams I wanted to do where I had four different cameras going. We'll have to wait until we upgrade our system to be able to do more complex little streams, but this is pretty complex as it goes, right? Catholic Traditions, for future reference, if you ever whip up some Quotap, I am volunteering as a taste tester. I don't know what Quotap is, but the taste tester, if I could transport it, press a button. Hannah, how are you doing? Okay, I'm all the way down gang. I'm going to start chopping. The water is good enough. It's got little bubbles coming in. We're going to put the rice in there so it's out of my hair. Okay, and I can get along with the other stuff, right? So take a look at this. Yeah, let me bring this out. This is the type of greens. Actually, I can just do it here. Watch this. This is the type of greens that we're talking about, right? So I'm going to pour this in, and whenever you want to get the rice out of the dish, just pour some water in there and just whirl it around, and it picks up. Take a look, and it picks up the rice, right? Because rice likes to stick and they're little pieces, and you just use water to get the rice out of the bowl. Let's put this guy here for now. Now, I'm going to put the lid on this right away, closed. But very quickly, I'm going to make the lid go like this. Give it an angle, because that way the rice is not going to spill over. Okay, Nicholas, Chicho. Yeah, how to move house. Oh, wow. To look after family members at this time. So been busy, okay. Stay, take care of the family, man. Nate, how are you doing? Good evening from across the ocean, Chicho. Good evening, good evening. Guap, deep fried Iranian pastry with cardamom and almond filling. Oh, deep fried. Oh, is that what it's called? I call it like a different, I call all of them boh-lava with the almond and the walnuts. We have a version of that we make, because we're delicious. Very delicious. Great lasagna. Sorry, Chicho. I think you missed my question before I asked if the dish you're making today is vegan. No, it's got meat, or can be easily made vegan, because I love to try cooking something new. You know what? We use the meat for the meat flavor. But if you have tofu and spices you can put in, whatever flavor you like, you can make it that way. You'll see, because the meat is just one of the ingredients. It's a lot of vegetables, right? Let me show you what we're going to put in there. Here, we've got the recipe calls for it. We've got onions, we've got eggplants, we've got tomatoes, we've got red and orange peppers. You can put green peppers in there as well, but I just put peppers in there. So once we start chopping it up, I'll show you how this stuff works. What I'm going to do, I'm going to start getting out of game. So I'm going to scan the chat, get into it and not, if there's anything directed towards me, put Chicho in front and I'll try to address it. So what I'm going to do, I'm going to cut up the onions. Now, all the stuff, we're going to use one, one stovetop, one element. I could use two, but I want to show you guys all the cutting and whatnot. So we're going to keep it chill on one element. And we're going to do all our cutting here. He eats meat, but he eats super healthy and local. That's how Chicho... Yeah, unfortunately, I can tell you this much about the meat today. I wasn't able to get my hands on grass-fed beef. Usually it's grass-fed beef, but where I went to didn't have it. Where I go to usually didn't have it. The place I wanted to get it from, I usually get it from, is what's closed. We're opening out later. They changed their hours and I had to get the material. Right? So Baqlava Greek. We know how to make Baqlava. I know how to make Baqlava. I make great Baqlava. Family recipe. One day we do. I'll show you guys our Baqlava recipe. Baqlava Sohan. I will taste test all of the Kashlik traditions. The Baqlava we'll make at some point for sure. The Baqlava we'll make. I'll show you guys how we used to make the Baqlava and sell it in farmer's markets. And it's sold. Sold out. Okay. We used to have in Vancouver, just to give you a little heads up, just a little story regarding the Baqlava. In Vancouver, we set up a farmer's market one year. Okay. And it was downtown Vancouver and Vancouver's a filming city. So there was a lot of actors and crew people and stuff that work inside Vancouver, right? Every Sunday when we set up for the farmer's market, we used to have this one actor and he started some stuff and he's a good actor. He's European. Every Sunday he would be there and he would be waiting for us to arrive to set up. Usually he would be waiting. Sometimes he would show up after we had set up and he would walk up and just go Baqlava. We'd give him a box of Baqlava and he'd go the last week we were there. He realized it was the last week we were going to be there and he bought two two little packages we had of Baqlava. So I'm just going to chop up some onions and we're going to put them in a bowl because we're going to fry up onions. And I might have a little bit too much onions here but I want to make a nice batch. Some people might have just said two is enough but I'm going to do three. The rice is kicking off. I've got to keep a close eye on the rice. You know what? We're just going to lift this. I don't want to get distracted and rice spill over. When can we expect a collaboration music review stream with Nardwar? I don't know. We're in different cities now with Nardwar. And Nardwar does his own thing. And my thing is not music even though I love music. And by the way there was a time I'm just kicking this guy down the rice. I'm putting him down to four. Just a little thing with Nardwar. We used to work out in the same gym too. We did live close together. So there was a period where we were working on the same gym. And yes, Nardwar goes to the gym. And this was in the mid-2000s where I had gone to System of Down hypnotize and stuff like this. And I told Nardwar, listen Nardwar, you've got to interview System of Down. Dude, you've got to get in there. And he's like System of Down and he's like da-da-da-da-da. And I told him System of Down, he knew about them, but he didn't know too much about them. And a few months later, I saw him again in the gym. And he told me that he contacted System of Down to get an interview in, but they didn't give him an interview. They didn't reply back to him. I love onions, but can't eat them as I have a fought the map allergy. I'm going to put the onions in this bowl. I'm going to cut one more up. I'm going to do two and a half onions. I gave myself a haircut this morning. I know a lot of people are stressing over haircuts, but I've been cutting my own hair for the last 20 years. Longer, maybe. Yeah, longer, I think. Yeah, longer. I've been cutting my own hair. And a heads up gang. My mom and my grandma might be watching today. So if you see some new names popping up in the chat saying, oh no, chichu, stop it. You're doing it wrong, that's mom and grandma. One day I'll get my mom to come on these live streams. Okay. I tried a long time ago to put her on camera to start making cooking videos with mom. She's camera shy. She didn't bite. Yeah, for sure gang. We're PG. This stream is chill for everyone. Okay. This is food stream. No messing around. We've done a lot of heavy streams in the last couple of weeks. So it's a good idea just to keep it chill. Check this out. This is how much onions I got. Take a look. So that's two, three medium sized onions. I call those medium sized onions. Okay. So three medium sized onions. Now I should have actually cut up the potatoes first and I didn't. So I'm going to give this a wash and I'm going to flip it so we cut up the potatoes on the other side so the onion flavor doesn't go in because the potatoes we need for something else. I'm just going to flip it. So on this side, we'll cut up stuff that we don't care about the onion. Man. Ripper. It's an annoyance that when it is, it is food that are high Fog map are basically impossible for my body. Oh, onions, man. So garlic as well. So what we're going to do, I'm going to make the potatoes, cut them up thin. Uncharted days. How are you doing? What are you? We're cooking a Persian eggplant recipe. Eggplants. I'm going to take the onions and I'm going to cut them up thin and I'm going to line the bottom of the casserole dish because we're going to put the rice on top. We're going to cook this Persian style. We're going to, and then once we line it up, we're going to put the rice on top of it. Okay. And we're going to cook it in the oven for about 45 minutes at the same time. And we'll put the stew in there. Okay. I'm just going to check the rice to see if it's aledante, I guess you call it. And that's for the couple more minutes. Okay. Let me wash this. Just making sure it doesn't sound like onions. Okay. And I sharpened the knife. I'm going to drain the rice in the sink. Okay. Let me rephrase that. I'm going to strain it. I'm going to pour it in here and just run water on top of it so it gets rid of the stickiness of it. Okay. We need mittens. We need mittens. And then we're going to come back to this element and put the oil in and throw the onions in. I just ran some cold water over the rice. Okay. In the strainer. So put those guys there. Put this guy here. Okay. Now I'm going to kick down the heat on this element. Okay. I'm going to put some oil in it. Yeah, actually, this can go here. I'm going to put some oil in it. As soon as the oil is hot enough, I'm going to throw in the onions in there. Okay. That's a fair bit of oil. Good enough. Oil never, all the oil never hurt anyone. Oil doesn't hurt. Within reason, right? How's the angle of the camera? That's good. Let's cut up the potatoes. Okay. Because we're going to line our casserole dish or something. And I'm going to cut them. I'll show you how thin I cut them. I'm cutting them like this much. Okay. Because we're going to line the bottom of the casserole dish. That way the potatoes get crispy in the bottom once we put the rice and the oven. You can make them really thin as well, but or a little bit thicker. But this is like a good size. Let's bring our casserole dish out. What's the noise again? Oops. Geez. So this is our casserole dish, right? I'm going to put oil in this. And I'm just going to line up, line the bottom of it with the potatoes. And I got a feeling I'm going to cut a little bit more. So let's put this guy here. That's a little bit more because we're going to need it. That should be it. That should be enough. Let's put this guy here. I'm just checking up the heat on this. Let's throw the onions in. That way the onions are out of here. And that's exactly the sound I want when I put the onions in. Let's put the lid on. Okay. Perfect. Once the onions are in, then everything else can move along, right? I prefer red skin potatoes also. Yeah. I like the red. I like the only potatoes actually, I wasn't too fond of their purple, dark. They look black almost. They're too dry, I found. They have their uses. They're not bad, but I found them too dry. I have to find a better way to prep them. So oil, olive oil at the bottom of this. And all I do is just grab the potatoes and just spread the oil around, right? And then just line, here, line the bottom of the pan with the potatoes. These might be even a little bit too thick. You don't have to get oil on both sides. Okay. Yeah, these are a little bit too thick, actually. I've got room for a little bit more. It's not bad though. I can do a little bit more. I'm going to cut up a little bit more because these potatoes at the bottom of the pan are amazing. They soak up the oil and take in the rice flavor. So I'm going to fill up the gaps in there with potatoes as well. I hope you guys are having fun. There'll be downtime in this, by the way, so I can participate in the conversation once I get the ball rolling in this. Okay, perfect. So it's all lined up. Not necessarily. I like thin. I just like potatoes. I can live on potatoes for a while. I can live on potatoes for a while. What I'm going to do now is I'm going to just spread a little bit of salt on here, not much. Okay. Very little. Just a salt shaker. Just this one comes out slow. So I'm just putting a little bit of rice salt on top, right? Potatoes and salt. They're good together. The dark purple potatoes are great roasted with olive oil and rosemary. Yeah, that's one direction I've been going with them, Cheryl. I sort of went, okay, I just needed to add more oil because I don't use in general too much oil. They came out really dry, right? So what I tried to do was make like French fries out of them. It wasn't oily enough, right? Because I don't use the oil too much like oven roast them, right? Let me bring this over. Take a look. Now this is the rice strained, right? Now I'm just going to pour this on top and I'm going to spread it around. Okay. Let's put that much there for now. Let's just spread this around and be gentle with the rice. Rice is fragile, right? So you don't want it to become all squishy. This is going to be good. I'm going to add the rest of it in here too. You can also mix greens in this and make it green rice and stuff, but white rice is good. White rice with the Persian stooses. You need it. And rosemary. I don't think I use rosemary with those potatoes. I got to try them out with rosemary. Okay, that's good. So this guy, we can just do it here. Let's put this guy on. Now this guy is ready to go into the oven. All I'm going to do is I'm going to put a cover on it, foil cover on it. Okay. When I'm ready to put it into the oven. Right now I'm not going to put a foil cover on. And if you look at the bottom, take a look. We're going to keep on checking the bottom as we cook it to see how long it takes for it to crisp up. Let's just put this guy. Now what I need to do is I want to cut up the meat after I have a sip. Salute everyone. Sure, we're doing okay. Now let's cut up the meat. Now for me, I cut up the meat in a plate. That way I don't have to wash the cutting board and stuff like this. I just give the plates a rinse and put them in the dishwasher. Just save myself a little bit of time. Now what I have is I grabbed a kilo. So about 2.2 pounds, I believe, of meat. What are we drinking today? Meatball? We're drinking, I think it's meatball. Meatball? I think we're drinking, I'm not meatball, I think meatball, but we're drinking lemon liqueur with soda and ice. Okay. Because I'm in the kitchen, temperature high, I want something cool. Right? And I love the lemon liqueur. I absolutely love the lemon liqueur. And I got Persian black tea with ginger and mint. Tech, how are you doing? Hey, Chico, do you have anywhere you put these recipes after the live streams, etc.? I would love to follow one of these later on, but I've missed a bit of the stream. Yeah, we're going to load this on YouTube and Bitshoot. Okay, this video. And I'm writing some of the recipes. This one, right now, we're just putting out the videos, right? At some point, I'm going to go through, and I'm going to write down all the recipes in sort of organized fashion. And at some point, I'm going to kick up the heat on this. At some point, I'm kicking it up to six out of nine. I want to kick it, like heat it up a lot more. The onion is going too slow. So just a long answer. At some point, I'm going to bring all the recipes we've made, right? All the videos we've done, and we're going to do a lot more. And I'm going to put them, write the recipes, and we'll have a booklet coming out. And hopefully we'll do some of the mathematics. We'll definitely have the recipes, but at that point, the first version of it, I don't know if we'll have the ASMR mass stuff in there to calculate the calories and all this jazz to link it up to the other stuff. So at some point, we will, long store, long, long-winded answer. Check this out. Now with the meat, I took it out of the packaging, and I wash it. I just rinse it, right? So this is about a kilo of meat, and there's steak meats that I took. They don't have too much fat in them, which is okay. Okay. So what I'm going to do is I'm going to put this here, and I'm going to chop them up into like stew style. You could buy stew meat, really. You could buy stew meat and do this. I just buy the steak because I put a lot of work in, and I want the meat to be a little bit higher caliber, right? When you say soda, is that club soda? Yeah, club soda. So I'm going to do this, and let me show you the chunks. I'm cutting them to about this size. Take a look, right? You can cut them a little bit smaller if you like, but you don't want them bigger. You want them to be stew size, basically. And what you can do, this is the same procedure we do when we cook the different types of stews, Persian stews, right? So sometimes what you can do is just cook up the onions, throw the meat in there, and there's a little fat there. That's not bad. We'll keep the fat in there. Maybe we won't. Let's see. I might cut out this fat. Let's cut it out. So you can cook up the onions and the meat and make two different types of stews. If you're having like lots of guests over, you want two different types of dishes on the table. You start off with frying up the onions, throwing the meat in there, and doing everything that we're doing right now, and then the ingredients towards the end instead of like adding eggplant, you add like beans and stuff that you cook later on. Old bread. Why don't you cut on the wooden board? Because the wooden board I'm going to use more, I don't feel like washing the wooden board. I'm pretty, what do you call it? I try to keep my work to bare minimum, right? So this guy, the plate, as soon as I'm done here, I'm just going to give it a rinse and throw in the dishwasher. I don't have to wash it, right? I'm, you know, I'm being a little bit too over the top with it to a certain degree, but that's the way I am, right? When it comes to the cooking stuff, I don't, I try to keep the meats and the veggies and stuff separate. And I have other cutting boards. It's just, I don't put cutting boards in the dishwasher. That's the fat. I'm going to get rid of that. I won't throw that in. If it was grass-fed beef, I would have probably thrown that in, by the way, but it's not grass-fed beef. I'll put this here for now. You don't really want to burn the onions. You want to cook them up, right? And I put a fair bit of oil on here, so it should be good. Again, it's cooking at about six out of nine. Yeah, six out of nine. And this is going to be a fair bit of meat, by the way. That's a good thing because we've got a lot of eggplant and stuff we're going to put in. We're using the bigger pot and we're probably going to take some of this for other people to be able to eat it as well. Share a little bit. One other person anyway. Some people say it's a no-no doing this in a plate, but it's worked for me so far. Spot up tea. Samsung to me. Seriously. One day, one day we do. One day we do in a huge kitchen. We have a gathering. Why not? If it works out, we see. But once we put out the recipes and picks and all that jazz, you guys should be able to make, as you can tell, I try to keep things pretty simple, within reason, of course. So check this out. That's how much meat we've got. That's a lot of meat. That's a lot of meat. That's a kilo of meat. So I'm just going to transfer this over. No marinade. I'm not throwing, I'm not soaking in anything. Old bread. I was just about to ask you, cooking all that for yourself. It's going to be two of us, and then we're going to take some to someone else. So three people, and the plan is to eat it for at least three, four days, right? I'm going to give the board a little rinse. Now we can take care of the other stuff. Let me get rid of this meat guy. Got to wash the knife as well. The lid of this is hot enough. We're going to put that in there. I'm kicking the temperature down on this to two out of, yeah, about three out of nine. Okay. Let's put this guy here. Let's throw the meat in a spoonful of salt. I'm going to show you what else we're going to add in there. But right now I'm just going to take just a tea, not what do you call a tablespoon, a teaspoon, and teaspoon measurements is different. So right now I'm not marinating it at all. It's, the meat, I didn't marinate it at all. Right? It was just beef. That's it. Right? But I'm going to show you what I'm going to put in this. So I'm going to take about small teaspoon of salt, and that's plenty for now. Now I'm going to take some tomato paste. Tomato paste, I opened it up this morning, it was in a can, so I took it out. I couldn't find anything in a jar, so I have to stick with the can. So I'm going to take a teaspoon of that right now, a big teaspoon. Right? Now you don't have to add tomato paste. I am. I'm going to add two teaspoons. Two teaspoons. Right? That's much. Two teaspoons. Now, when I talk with my mom, she said she usually puts curry powder in there as well, curry sauce and whatnot. And curry, there isn't really a curry from what I understand anyway. There really isn't a curry spice. It's just a mix of things. Right? So what I'm going to do, and I asked her this, and she said, no, we don't do that. You don't put this in. So the next thing I'm going to add is, it's a no-no from mom. So she's watching. She's going to pull my ear when I see her next time. I'm going to add some mustard, just a teaspoon of mustard in there. Okay. I would have, if I had her curry spices, I would add that in there, but I don't have it. Okay. So I'm going to add a small teaspoon. Okay. Just a little bit. Now I need to open this up. So I'm going to take water, just open it up with water. Right? You can't put some herbs in there if you want. You could put a little bit of meat, a little bit of mint maybe. I was thinking about it, but I'm not going to. We've got the salt tomato paste. I'm going to cut up tomatoes and put them in there. We're going to cut up peppers. I'm going to put them in there. And once this starts cooking a little bit more, we're going to start tasting it as it cooks. Now I'm going to add this in there. And once we're done this, what we're going to do is turn on the oven and we're going to start cooking some eggplants in pans. It's almost like frying them, but it's not frying them. And this gives it a little bit of tanginess and it gives it the tomato-y color, the red color. Right? Let this, we're just going to let this cook. Okay. I'm kicking up the temperature to four. Let's kick it up to four. Now, we're going to bring out this guy. We're going to use this guy for the casserole, I guess. Let's put this guy here. I'm going to put parchment paper on these guys. Put zucchini and eggplants on this. So we're going to fry it up or oven cook it at 420. I'm going to start changing the temperature. Everything we cooked at 425, it's got to be done now because people haven't been talking about it. We're going to cook things at 420. One of the reasons is the parchment paper is safe up to 425, so I'm going to kick it down five degrees. We're going to do it at 420. Michael Angelo, Michael Angelo, that looks delicious. You're a good explain in the cooking process. Okay, thanks. I've done enough of it, I think. So let's put this guy here. I don't need this guy no more. I've got two different types of eggplants. I've got the Japanese eggplants. This one, we're going to cut up and use when we put the meat in the casserole dish. We're going to put these guys on top. But right now to fry this up, we're going to use these big black guys. I've washed everything already. So we're going to kick this up to 420. Okay. Yeah, that's good. One on top, one there, yeah. That's good. I'm just looking at the trays to make sure that they're the same. They're at the place where I want them to be, right? Now with eggplants, we're going to have to take off the skin, right? So usually just chop the ends off, right? Now I've got a few eggplants. I don't know how much we're going to use, but we'll see. It's just a peeler, right? So, and I have, by the way, I have a little composting thing set up here. When you're cooking, just have a little composting thing. Extra stuff goes in there, throw in the compost. Nice. Right now, you can't be a chooser. When you go to the grocery store, you're just getting what you need, right? You really don't have too much of a selection. And at some point, we're going to do barbecuing. And we use eggplants on the barbecue as well. Barbecued eggplant is absolutely phenomenal. Like really so good. Let's get hair for now. Let's do this guy. That one was a little older, so the skin was coming off harder. The, this is how easy the eggplant skin should come off. Eggplant is, they call it a thousand and one dishes you can make with eggplants. From Baba Gunush to Ikra to Persian eggplants stew. And this is called Badunjan Horesht. Horesht is stew in Persian. Badunjan. I don't know if that's Armenian or Badunjan. Badunjan, Badunjan. Armenian, I think we call it Badunjan. I'm not so sure what it's, if it's Persian we're calling it, or I think it's Persian. It might be Armenian slang to it. Okay, so we're going to need this again. So I'm just going to put this guy here. Now I'm going to cut these thin, thin-ish. Okay, let me show you. I could even cut them thinner, but that's good enough. And eggplants, one of the beautiful things with eggplants, they suck in the flavor really well. Nicholas, how do you use that? What is it? The peeler is amazing. This is a really good peeler. It's the best peeler I've ever used. I don't know where it's from. I don't know the brand. My mom bought three of them like 10 years ago, 15 years ago, and been going at it using the same peeler. I'm going to flatten, what do you call it? Cut these ones as well. And every now and then, check on this. We're just going to let this cook. It's fairly liquidy now, but it'll cook it up. It'll suck up all the things. But did you use it by pulling down? I used it by going like this. It's just pressure. There's nothing else to it. So it's just pressure. Yeah, if that's what you mean Nicholas. We might even have enough to make two casserole dishes. We'll see. I have other trays as well, or not trays, but casserole pots, I guess. Now we need, let's this guy here bring out these guys. Now I'm going to just put parchment paper on this, and then I'm going to put oil on top of it as well. In general, you don't need the oil on top of it, but the eggplant doesn't need the oil to cook up. Bro, I'm about to blow your mind. Have you something spare to peel? Start peeling as normal, and when you reach the bottom, push up and repeat. Oh, go around. Is that what you mean, Nicholas? Go around eggplant dinner over on my head now. Catch you later, sir. Okay, awesome. Awesome, Ripper. Hope you enjoy your dinner. Put it in, put some oil. Move it around, get the oil all around, and lay down the eggplants. Eggplant just sucks up the oil, really. Eggplant and oil, they like each other. This guy goes in. It's called Badunjan Horesht. Horesh Badunjun. Horesh Badunjan. Badunjan Horesht. No, bro. Start at the top of, say, for an example, carrot. Peel the peeler down as normal, but instead of lifting it, I'm peeling from the top again, push up from the bottom, and then down again. Let's try this out. Here, let's do it with this guy. So, hold on, let me get the other eggplants in there. I can't get distracted on this. Let's do this. Learn new things to get excited, right? I got to remember that down again, if you were using a, oh, I think I followed you. Could you type it in it? Oh, you're laughing. Nate, I love it. My version is really rusty. I know, same with mine. The spelling of it anyway. The spelling anyway. This was thick. Now, take a look. Out of the two eggplants that we cut, we've got this much left, right here. Let me put them together so you see. And we're going to bring these out and cook them, cook another batch as well. Okay. There's nothing wrong with having oil cooked eggplant in the fridge that you can eat later, right? So, take a look. This much left is about, so we used up about one and a three quarters. Let's throw that. Let's mix this up. I'll have to try that later, Nicholas. We're going to cut up peppers, onions, throw it in there. Connor, how are you doing? Welcome, everyone. By the way, thank you for the subs. Thank you for the followers gang. I saw some stuff pop up, but Cheryl, is it spelled bottom John? Yeah, I think so, bottom John. Yeah, try that out, Cheryl. If that's the correct spelling, let us know. In my country, we eat it with just a lemon raw eggplant? Really? No, it's probably cool. It's nice. Okay, tomatoes, tomatoes. Now, I got a bunch of tomatoes here. I'm not sure how many I'm going to chop up. I'm going to chop up a few. There's two different versions we're going to do with the tomatoes. We're going to cut some up and throw it in the pot in the stew. And then we're going to cut some up thin because once we lay everything, I'm going to put thin tomatoes on top. Okay. And one other thing I need to do here, check this out. Watch this. Now, if you guys have been following my work regarding food and stuff like this and last summer we harvested some food because we're growing stuff, one of the things we harvested was raw, unripened grapes, right? And they look like this, right? So I froze them and we use them in this recipe. It gives a flavor, really tangy flavor to the food. And there's two different versions we're going to do this, right? I'm going to throw some in here right now because I want the flavor, that tangy flavor to mix in with the stuff. So I'm going to throw in, this is a big guy. This is a big spoon. So one spoonful. I'm throwing in two spoonfuls. Okay. Let it cook in there. And I'm going to pour some in here because we're going to put it with the casserole dish as well. So I'm putting, okay, I'm putting four, almost four spoonfuls in there. And then I'm going to put the rest of this in the freezer because I don't want it to defrost. In salad, it's going to tangy. I added a few. Now, tomatoes, tomatoes, tomatoes. I got some tomatoes here that aren't as ripe. So I'm going to cook those guys up. These guys, and I got some ripe tomatoes here. So let's cut these guys up. And tomatoes, I just usually cut off this part of it. You can do it after you cut it in half, too. And then just cut, careful with the knife. No slippage. And you want the tomato, basically, to break down. After this, I'm going to put the cover on the rice because I don't want it totally to cool down. I just didn't want to cook anymore to overcook it. And with this, what you can do, once you cook it, you can freeze it. Right? I'll see how much we end up making. As you know, I like making a fair bit of food. When I do a large cook, especially for you guys, I like cooking a fair bit that way we eat for a few days. Just got here. Here's how much. This is too much actually. I don't think I'm going to use all that. And you can epoch the grapes. It's like unripened grape. If you like tangy tart, so good. Then we're going to cut off some peppers. I got red peppers, yellow, and orange. I'm going to use up two red, one orange, and one yellow. So let's put these guys here for now. Let's do these guys first. And with the peppers, I just usually go down the middle and just do this, right? And then pull up this gook. Not the gook, but the seeds of it. And again, I've already washed all these. And just get the seeds out. And I'm going to give them a rinse after I do this, because some of the seeds get stuck in there. And I don't want the seeds in the stew. And all you do is just grab this and pull it off. I usually do this in the sink, so seeds don't fly everywhere, right? And again, I'll give these guys a rinse once I get them all cut up. Obviously, some of the stuff we're doing here right now on this board that we've been doing in the sink. We're making enough probably to feed at least eight people, or two people for four days, three people for four days. Let me give these guys a rinse. That's the temperature reaching 420. So English alphabet spelling is, oh, okay, check this out. Bodham John, but it's much more beautiful in its Arabic form, which is that there are some gorgeous variations of this dish. Yeah, there's a few different variations of this thing, right? Hopefully ours is going to look as beautiful. Very nice. Very nice. Close the lid. Let's cut this up. And we're going to save some of these to put on top of the casserole as well. We're not going to throw it all in the pot. That's half a yellow. Oh, I was going to cover the rice. I'm going to cover the rice. We're just going to cover it with foil. Let me show you what I do actually. That way you guys know what the scoop is. This guy here. So this is our rice dish. Okay. It's room temperature right now. There's the potatoes on the bottom of it, right? What I need to do is check on the eggplants as well. As soon as we do this, we're going to flip the eggplants. And then what I do is just foil, put it on top, and close it. Make sure it's sealed, right? So you fold it over and then just run your fingers. And just like as if you're doing wrapping paper, right? But foil is really good. It seals up. And this needs to go in the oven for about 45 minutes. But we're not going to put it in yet. We're going to put it in together with the stew. Okay. That's what we've got. Good enough. That guy is ready to go. Let me bring out the eggplants room for us. And once it's like this, it's already cooked up. It's good. You can cook it more. And I could definitely put more oil in there, right? Which I might do with the next batch. So as they cook, I'm going to remove them. Yeah, don't even really need to flip it. But we do. So let me do this. I need, I need, let's put it in this. We're going to take out this guy. I'm going to take out, I'm going to leave that there still. Let's put this back in the oven and look at the other one. The other one needs still time to cook. So I'm going to leave that one there. So half an orange, half a yellow and two or one red. I'm going to throw in here. Okay. And the other red and half a yellow and half an orange, I'm going to use to garnish the top of the stew. And I cut them like that. I'm going to cut them in half. Right. So we get this size. I might have added a little bit too much tomato paste. Right. I should have probably just added one teaspoon or one tablespoon, but I added two tablespoons. Let's give it a little mix. You got to hit the bottom with this just to make sure it's not burning in the bottom of the pot. Okay, let's throw. Take a look. This is what we got. Very nice. Very nice. Very nice. All goes in. We usually used to cook it with the green, but lately I found out that green peppers, a lot of people have issues with processing, digesting green peppers. So I've sort of stopped using green peppers. People are having a hard time digesting this. We do need to cut the eggplants, the Japanese eggplants, but I want to take care of this first right now. So let's do the Japanese eggplant. Let's check out this cutting style that Nicholas was talking about. Elder God. Over here, Chucho. Green is my cryptide. Your cryptide takes you out. Yeah. Yeah. Some people have noticed they're like, Oh, the tummy. Oh, serious. They get into pain and stuff. So I'm like, okay. So we do this and then push up. Yeah. This one doesn't work that way, brother. Nicholas, this one is, is actually has a slant to it. Like it's locked. It doesn't go all the way. Check this out. See the peeler? You can't, it doesn't flip all the way. It's one directional. That's why I wasn't understanding it. I think if that's what you mean. So take a look. When I do this, I have to, when I do this, like I can't push up. Yeah, this one, see, it doesn't go. It doesn't do it. I know the ones you're talking about. I haven't used those ones for a long time. And eggplant, these ones, I shouldn't appeal yet. The Japanese ones, because I'm not going to use them yet. I'm going to wait until I start layering the casserole dish. But should we cut up some zucchinis as well? You know what? We've got the oven turned on. Might as well cook up some zucchinis as well. And the, oh my God, you're spinning around too. Yeah, that eggplant is looking delicious. Looking good, looking good. Salute. Nicholas, ah, bro, yeah, you need to get one. They make peeling so much smoother. This, this one, I really love that. Really, this one, the handle on it. Take a look. It's like designer handle and check this out. There's a documentary called Helvetica. Helvetica or what's the most popular font that's used? It's not Helvetica. It's, or is it Helvetica? There is a trilogy of documentaries. One of them is Helvetica, I believe. Okay. Helvetica is the big document. Yeah, okay. The people that made that documentary, Helvetica, it's a fantastic documentary. You'd be amazed how awesome a documentary about a font type is, right? They made a trilogy. That's one of them. They also made another documentary where they're talking about designs of everyday objects and stuff like this. And in that documentary, this peeler is in there. I noticed it after the fact we were watching it. I'm like, oh, wait a second. That's our peeler, right? So this peeler, I believe it's the same one, same company is in that documentary. I haven't watched the third movie they put out yet. I don't know what it's about. I forget what it's about, the third one. Fantastic documentary. If you like documentaries, that's a great documentary. Look at this one. That's what you want. That's what you want it to look like. A little bit less burnt, but that's pretty good. See that? Oh, yeah. Look at that deliciousness. That's exactly what you want. Look at that guy. Very nice. Very nice. These guys need a little bit more oil. I went stingy on the oil. Should add more oil. Right? Let's bring out this guy too. This guy, let's put these guys back on. I'm going to line this up with more eggplants. And one of them I'm going to use zucchini. Once it starts falling apart, you know it's basically done. Well, check it out. You have put me in the mood to make a batch of cuckoo tomorrow. Nice. Cuckoo. You can definitely cook this up more. I'm not going to. Okay. I want to do another batch of, I want to put zucchinis in this one. And what I'm going to do is you can also salt these. I should salt them as well, but that's okay. Let's put this guy here and this guy. Now what we're going to do, now this is going to be crazy hot. And there so we don't burn ourselves. Now, let's do the eggplant again because we do already have the eggplant cut, right? Now this thing is going to be hot. So what I'm going to do is I'm going to hold this guy. And I'm not going to go stingy on the oil this time. We don't need that. We've got room for zucchini, so let's do zucchini as well. Let's cut up the zucchini. Just get rid of the top. And these are just nice organic local zucchinis. A little button as well. Never cut like this. Never cut like this the way I'm doing right now. I just know my knife, so I'm going to add a little bit more oil. This is oil rich to a certain degree. And you have to get in there with your fingers just to make sure there's enough oil on the veggies. Let's bring this out, throw this in. Look at this guy. That's what we want. Nice, nice, nice. Nice, nice, nice. Let's go on. We can lift up these guys. In my country we have a famous dish called Mosaka. Yeah, it's layers of potato zucchini and minced meat. Yeah, our family has had it. We know how to make. I've never made it myself, but it's super delicious. Lebanese, no? Jermattu? Lebanese? Or Greek? We do not want to do those. No, we're done. We've got enough. Cypress, my friend. Nice, cypress. And Greeks have it too, right? Armenian, right? This guy. Let it cool down. So we got the zucchinis in there. Let's clean up our workspace a little. Eggplant is amazing. Really, so good. You could definitely use a little bit more oil, right? That's okay. We've got lots of oil in the food and it's going to cook with the stew. So it'll be juicy enough. Now, what I do is, because I've used this guy with the raw meat, this is the last time because the meat's cooked. Last time I'm going to put this one in there. I'm going to grab a new one. I'm going to put this one in the sink. Just give it a little rinse. Is your stream quality low, Nicholas? Let me check it out from my end. Let's check it out. You can adjust on Chicho's. You can adjust on this Chicho camera. Let's check it out. Wait, where'd it go? Yeah, the stream seems to be okay on my side. So hopefully it'll sort itself off, Nicholas. Delicious. Okay for you. Awesome. You need a twitch setting. Now, I'm going to put this guy here. I'm going to remove this guy because I had raw meat on this guy too, right? That guy there. Bring a new plate out. We need to cut up the tomatoes thin so we can put on top. We need to peel some of the eggplants. This is zucchini we don't need. We got that guy. We got that guy. Okay, let's put the zucchini over here. Let's bring out this guy. The Japanese eggplant, I'm going to cut into quadrants. Okay, so cut it in half and then cut it into quadrants. You can leave it in half in chunks, but I'm going to cut it in quadrants. Actually, let's cut up these peppers as well. Let's cut up the peppers too. That way we've got everything cut up so when we set up the casserole and then after that, once I get all this done, we just got to put it in the oven for 45 minutes. I should check on the, yeah, they're cooking away. Actually, I'm going to move it to the higher level. We've got a couple of zucchinis in there cooked up. That way we can get a little bit of fried zucchini. I'm just going to use a half of a red one. Okay, so we're doing half orange, half yellow, half red. Brando, how are you doing? How's life? Japanese eggplants are phenomenal, really. For the barbecue, we use the big ones. We don't use the small, we don't use the Japanese on the barbecue. For eggplants, usually we just use the big ones and the big ones you can cut into quarters as well, the way we're doing it here. Put these guys in the bowl. Right, press. Let's put this guy here. Now, we don't need this guy anymore. Put this here. Japanese eggplants. Your knifing skills are so great. I have a small knife collection. I'm not that good, but doing geophysics, you have to be able to use a knife in the field and a machete. I have machetes. I have axes. I have knives, hunting knives. I don't use them for hunting, but you need good knives. You need good equipment if you're ever going out into the forest, like really, like this. Okay, I need to taste this. I want to see what this tastes like. All I'm doing is putting one chunk of meat in this with a little bit of sauce. I'm just going to let it cool down and then have a taste of it just to see if the flavors what I want. If I want it a little bit more salty, I'll make it a little bit more salty. If I want to add more of the unripened grapes, I'll add a little bit more unripened grapes. We're going to do, let's put these guys here. Food prices have gone up like crazy. Some of the stuff. I think I make extra food whenever we do cooking live streams. You guys have your own grapevine or do you work with a grapevine? We have our own grapevine growing. What we did for two years, the first two years we came here, we noticed that our neighbors had grapes growing and their vines were coming our way. I started directing the grapevines into come up the stairs in the balcony. So we got them coming up the stairs and I built this wall where the grapes could find the home. It took two years for the grapes to find their way there. Now they have a canopy on top of us. You would have seen it in previous streams if you've seen it. If not, you will see it. We will go out there and I'll show you. The grapes are coming out. Not the grapes, but the leaves are coming out. Grapes are growing, right? So it's really cool. I'm really excited to see what it looks like this summer. So I'm just going to taste this just to see. Here, check it out. Just to see if I like the flavor. Very good. I'm going to add a little bit of salt. Let's put this here because we're going to taste it again later. I'm going to add a little bit more salt and I'm going to add more unripe grapes. Okay, that's good. I like dark men. I like dark. And we're going to add one more teaspoon of salt. Here, I'll show you how much. So you guys know. I'm going to add that much more. Let's mix it up. Now, this thing's been sitting at three out of nine, right? I'm going to keep it there. Salute! Brando! Let's rotate this. We'll eat it up. Let's take care of the computer's spillage. It's already nice. And this is good. Let's throw this back in. Now, what are we going to do? Let's check this out. Very good. Very good. You know what? I think I'm going to use two casserole dishes. I was wondering if you make your liqueur based on your taste that you always add soda or you still enjoy it without soda. Oh yeah, I enjoy it without soda. I drink more of the liqueur without soda than I do with soda. There are periods in the summertime, springtime, when the sun's out, it's fantastic with soda and ice if you're hot. It just tastes delicious. But if you watch the streams, I drink a lot just on the rocks usually. And there are times where the stronger liqueurs, I just like straight up. Like no rocks, no soda, no nothing. Like a shot glass, but a sipping shot glass, like port to a certain degree. What are we going to do? Oh, casserole dish. I'll be back. I got to give this guy a wash. Okay. And I'm going to cut up one more egg plant as well. This guy, this guy, this guy. One more Japanese egg plant. Check this out. These are our egg plants, right? I'm going to taste the food one more time. I'm just going to put this over here and let it cool down a little. And as long as it tastes good, we're almost ready to put the stuff in the oven, right? And then we got downtime for like 45 minutes. Nice. I do, I, we do composting. Yeah, lonely piggy for sure. But when I do this type of cook, right? Like seriously, when we do this cook, we don't cook for another three days, four days. And usually when this type of cook, the fourth, fifth day for a couple of days afterwards, we just snack, eat lighter and do it in cycles, right? How many cups of rice did you use? One and three quarters of cup. Okay. One and three quarter cup. Has Casey been around for streams recently? Feel like we haven't heard from him in ages. I don't know if he's been watching, but he, he got busy. He, he, he, he sent me a message a while ago and said, and by the way, the images that you saw on SoundCloud where he, I was holding up midnight, double sixes, right? He asked me to take pictures of myself to send it to him with the dice that he wanted to do design on that I could use. So he, he's made our little, the, the emails that we use, he used, he created my banner. He created the, the image that we do. We're using on SoundCloud now, right? But a while ago, because we got into heavy stuff, right? Politics, economics, it was getting heavy, but it needed to be done really because just looking at the data, you could tell that something was coming. We didn't know what it was, but something was coming, right? So he, he stepped back. He said, he basically said he, he stepped back from being a mod on Twitch and mod on Discord. And you know, I told him whenever he wants back, he's welcome. We'll celebrate him coming back and stuff like this. But I think once we got a little heavy, he had to step back, which is understandable, 100%. I wish we didn't have to deal with the heavy topics. Really. I really do. I wish all was grand, but it's not. And we have to work towards making it grand, right? Oh, I know he has. Was wondering where he was. Glad to hear his, his good, yeah. He said he was doing fantastic. He was working on projects. And he has, he, you know, he told me, if you ever need anything, just let me know or any, like whatever. So it's just the content, right? Smelling nice. Let's have a little taste. Oh, yeah. We're going to add more of the, more of the grape into the casserole as well. So I'm not going to add any more to this. Salut, by the way. I think I might have to go get a refill. I'll show you my lemon liqueur. So let's check on the eggplant stuff. Oh, look at that. Look at that. I've got to bring these out. I've got to bring these out. That looks great. Very good. Very good. Okay, let's lift these up. I don't want to put it on top of the computer, just in case. Very nice, very nice. Oh, look at the oil drip. And these look great. So I'm going to take these guys up, following apart on us. Let's put this guy. Let's put this guy. Now this guy, we need to move. Let's put it over here. It'll be fine over here on the rice. Okay. We're ready to start putting the stew in here and start lining things up. Okay. So I'm going to turn this off. We're kicking this to zero. Let's turn it off. Salut, I'll be right over for dinner. Delicious, delicious. Okay. I need this guy. This is what I need. Now, let's lift this up. Steam, steam. We used to, now this is one thing we used to do. You could put the meat on one side and the eggplants on the other side. And I know vegetarians won't do this, because what we used to do, those people that didn't want meat, they would just take eggplants, right? Those people that wanted meat, they would just take meat. So that's what I'm going to do for this one. Okay. I'm going to line up the eggplants on this. Oh, so sorry, gang. That must have been so loud. Oh, I hope I didn't blow out your ears. Oh, no. I try to be quiet, but I get over excited. Oh, no. Oh, no. Oh, shoot. Oh, no. Sorry, gang. Hey, what's great? Oh, no. It wasn't that. It wasn't that bad. Okay. Okay. Not so much. Oh, man. No. No. All good. All good. Okay. Okay. Good. Good. Good. Good. Good. Good. Good. Good. Good. Good. Okay. You know what? I might cut these in half. Should I cut these in half? Let's do it this way. This takes Tetris abilities. That was your Tetris, everybody. That one's too long. Here, I'm going to cut this one. Okay. We're going to start pouring the meat on top. Okay. So can you guys see this on this side? You can't. So I'm going to do this like this so you see it as well. All right. Let's bring this over. You know what? Hold on a second. Let me do it this way. Then move this guy so I can bring the pot closer. Let me take a look at this thing. Here, I'll bring it close to you so you guys see. Take a look. It looks amazing. Here, I'm going to blow on it. So I'm pouring the meat on one side. Okay. I'll probably pour in that pouring it on top as well because we do need the sauce on the eggplants as well. Okay. Let's put it on top. Sorry, veggies. This is meat. Rest in peace. So sorry, gang. I stopped putting ASMR in the description. Nice. Now what I'm going to do, I'm going to put a couple more eggplants there since I decided to mix everything, not as well. Mix everything with the sauce in this. Super nice. Super nice. Now what we're going to do is, let's put this here for now, to show the sound wasn't that bad, bro. Just Elder God had beat headphones. Oh, no. It's gravity. It's gravity's fault. It's gravity's fault. It is. Okay. We're going to put peppers on top of this. Okay. So let me line this up. Oh, look at this. I almost forgot. Look at this. Look at this. We forgot these guys. This is the grapes, right? On ripe and grapes. Okay. I need to get more on ripe and grapes. I'm going to hit the freezer. Harvest it from our patio. I'm going to put it in the bowl that way I can distribute it properly. Oh, I need some for the other guy, too. The other casserole. Nice. That's good. Did anybody celebrate 420? That's good. Can you guys see all the green things on there? Hard to see, take a look. Now we're going to do is just line up the peppers and we're going to cut up tomatoes and put it on top. So I'm just going to mix it up, right? Now we need tomatoes on here. I didn't cut up the tomatoes. So we're just going to put this on top and we're going to cut tomatoes on top of it in slices. Okay. Let's put this guy. Oh, jeez. The camera I'm knocking. I'm just going to line up the tomatoes up top. Okay. We need to put foil on top of this. Spider-Man, how are you doing? Gravity, gravity, gravity. If we're doing this in space, no worries, right? Knife floats in the air or no air. Knife floats in the vacuum. Super delicious. It's going to be even better than what I tasted, right? So this guy's empty. I'm going to put this foil on top here. Should I show it to you guys? Oh, before I put it, let me take a picture of this. Okay. I'll be right back. I have a whole bunch of pictures that I've been meaning to post on. Twitter, Mines, Gap, VK, and LO that I haven't had the chance to. It's just been too busy, right? So yeah, that way you guys seeing it, you'll know what it was that we were doing, right? I should have maybe taken pictures as we were going, but it is what it is. We'll do this again. We'll put salt on top. No, no salt. I'm going to eat those tomatoes right now. Nice. And the eggplants are going to suck up the juices so nicely, really. They're going to suck up the juices. Well, I put salt in the stew, right? I'm not going to put salt on top of it. I was thinking about putting salt on top, but no, it's okay. I usually try to reduce the amount of salt I'm putting into my food because some people I found don't need, well, break down tomato. It will break down tomato, right? But people can add the salt afterwards, right? So what we're going to do, we're going to put this in the oven with the rice, and then I'm going to fill up the other casserole dish and put these eggplants on it. And we'll put that one as well too. So we got two casserole dishes of Bodunjeon Horest and the rice dish. So let's put the rice in first. Now, as soon as we put the rice in, we're going to put the timer on. We're going to put the timer on 45 minutes. 45 minutes. Follow the recipe. Mother is watching. I know. Mother is already shaking her head. And grandma, they'll be going, you put what in there? You put mustard in there? Are you crazy? Very little though. Very little. Not too much. Not too much. And we're going to put this guy in. And we're going to fill up the other. We've got this guy. So I'm going to put the eggplants in the bottom of this guy. Save on salt and oil. Yeah. And I don't use very much oil. Like this dish, just because of the eggplants and stuff, is using up a lot of oil. But in general, I don't use very much oil. I don't think so anyway. It's all relative, I guess. Right? And we're going to put the rest of this in there. And then I can chill with you guys. Once these guys are in, now we're going to put red peppers and tomatoes on top of this, right? Well, red, yellow and orange peppers. Actually, you know what? Here, we'll do this. We'll do it in stages on this one anyway. We'll take a pick of this and then take a pick with the peppers and then take a pick with the tomatoes. Yeah. Why not? I still have to load up share the picks of the 10 by 10 math puzzle. We got 99 and a half. No, it's like a Persian stew. We'll do a pick with the peppers and then we'll do a pick with the tomatoes. Why? I have no idea. Why not? Peter, pick a pepper. Check that. That's good. That's enough tomatoes on there. Now we'll just put the lid on it and into the oven it goes. I don't know if this is going to fit on top. That should fit. Well, I've got to do a little rearranging game. The rest is the oven does it, right? Salut! I'm going to do a little bit of cleaning up here. I'm going to turn off these cameras. We'll turn on the camera once the food is coming out, right? So let me take these guys down. Let me load up the stuff into the sink that way things are out of the way and nothing's accidentally going to, you know, fall down and gravity messing us up. Salut! Salut, gang! Salut! I'm going to get myself a refill as well. I got a really quick recommendation for you, Chicho. Gin aged with grapefruit and rosemary twigs. Twigs, really. Fantastic. Oh, the rosemary. Yeah, yeah, the twigs, the leaves. Fantastic. Worth adding to your liqueur cabinet even though it probably doesn't qualify as liqueur. No sugar, yeah? Age with grapefruit and rosemary. This lemon liqueur and soda and ice, but the ice has gone the length and it was more liqueur in the bottom of it. When I cook, I clean up as I'm cooking. Yeah, for me too in general, but because we're doing a live stream, I don't want to, you know, I don't want to interrupt, right? But I am going to do a little bit of cleanup just to put things out of the way so they're not noise, you know, we don't get nailed with the noise factor. Let's do this. Where is, and I do definitely need to soak this guy. Take a look. So I'm just going to soak this and throw everything in. Speaking of recommendation, have you tried the watermelon liqueur yet? Watermelon liqueur, I haven't done it yet. Nicholas, have you done? Has anyone done watermelon liqueur? I'm going to keep the thing in the jiggy open. And this guy we're going to need because we're going to use to pour us some stew. Oh yes, bro. Perfect for summer. Needs very little sugar. The watermelon liqueur. Oh dude, I'm going to make. Nicholas, thank you. Yeah, yeah, yeah, yeah. For sure I make grapefruit slices, grapefruit slices. So it's like my lemon slices. Let me show you what I've been drinking. I'm going to go as soon as I wash down the, let me show you what I've been drinking. But watermelon needs a lot of love. The strawberry was crazy fast. When we, when I meet strawberry liqueur, we went through that thing ridiculously fast. I haven't made it again because we went through it so fast, right? But we will as soon as we start getting some fresh strawberries. I'm going to make another strawberry liqueur. Salud gang. So let me throw this here. The rest of it I can take care of later. It's not that bad. Look at this. We forgot to load these guys onto the, onto the, the, what do you call it? Our stew. So we left the eggplant. These guys out. That's okay. We can eat these, right? Take a look. I forgot to line these up. This is, this is supposed to be a layer. Take a look. This is supposed to be a layer. When we put the stuff in, we put this on top and then put the tomatoes and stuff on top. Should we bring it out and do it? This is a zucchini. Should we do? Oh, leave it alone. We can leave it alone because these things taste delicious by themselves. All right, take a look. Do it, Curtis. Let's do it. Okay, let's do it. These things are amazing by themselves. Yes, yes. Okay, do it. Let's do it. Let's do it. Let me bring the casserole dish out. We'll do it for one of the casserole dishes, okay? It's supposed to actually go and then the peppers and stuff go on top of it. So we're going to do it for a little guy. Yeah, let's do it for this guy. The other one's got foil on it. It's going to be too difficult. But the kicker is this thing tastes so good by itself. Let's put this guy here. Okay, we need to remove these guys. Let's remove these guys. Don't forget the ingredients. Don't forget the ingredients. Authenticity is everything. Nice. What's with these guys here? But you know what? Recipes change with each family, right? So you could do it this way or that way. Oh, you're not seeing this. I got to put on my camera. Check this out. What's going on? Is that the right one? No, that's not the right one. This is the right one. Put a little black background in this. Take a look. Take a look. Those guys are... This is what we're going to put back up, right? So now we're going to line this guy with eight plants. That looks delicious. This guy we can eat too. A little bit of zucchini. We'll eat the zucchini too. This thing is just crumbling. Really nice. Wow, this one's all crumbly. Let's put it in in full blown mode. Look at that guy. These are so delicious. That one needs to be eaten too. One of these ones that has two burnt already. One more. One more. One more. One little guy more. Now we're going to take a picture of this. Okay, I can pop this now. And I'm going to layer this stuff here. We'll do it again. Happy little accident. Happy little accident. What? What? Happy little accident. Let's layer these guys on. Then we take another picture. This is what we're doing now. Looks amazing. Bonus snack. Bonus snack. The steps. Do the steps. One more tomato on top of this. Okay, since we're doing this, we might as well. Might as well. Might as well. Right? Might as well. Okay, that's good. Let's do that. Let's open this up and put this guy in. Nice. Okay, good. That makes me feel better. Oh, I put the fork in my mouth. So I got to use up another fork. Gain. I'm going to go finish this off with a little eggplant thing and go get a little bit more liquor. Right? I love these strange Nicholas. Me too. Look at this. Look at this. Amazing deliciousness. Look at this thing. A little burnt, but that's okay. That's flavor as well. Eggplant is amazing. Positiveness. This guy can go here. This guy can be here. Make some room for us. This guy can do this. Okay. Oh, we forgot to put this on top of the... It's coming out again. It's coming out again. We got to put these guys in there. The unripe grapes. We forgot about it. Or let's just say I forgot about it. There. Now we've got to take another pick. Now we've got to take another pick. God, I was laughing. Okay, let's put it in. Too bad it's physical distancing. We were invited over some friends to enjoy some delicious Persian meals. Right? Don't drink it. Let me show you my liquor, my lemon liquor. I got to get iced though because I want it with ice. I'll be right back. Lemon liquor. I'm down to here now. We filled this up the last time I think, didn't we? Delicious. Here, I'll turn on this camera. Then you can eat it. Or put a hair on your chest. The quarantine is not bad. But I'm used to working from home. So I'm going to add soda to this too. Okay. By itself is phenomenal. Strong. And when you have the soda, you're going to mix... Give it a little mix, right? Or a little stir. I have a spoon here. Take a look. Salute gang. Let me turn off the camera. We're not going to need it right now. Salute. Happy Thursday. Lemon and tea liqueur would be amazing. You could call it a Arnold Palmer liquor. I don't know what that is. Man, I was so relaxed. Thank you, Chucho. Chill mode. Awesome. Awesome brand, though. Yeah, cooking, it chills me out. Like, this is one thing I do to relax. Like, big time. Like, big time. Right? Cheryl, I was planting my seed trays doing the DJ live stream. Nice. I planted a few types of basil specifically with the intention of using them in different liqueurs. I normally can't wait for the little dudes to grow, but now I'm double impatient. Nice. Let us know how it goes. I've never done. I've never done the basil. Basil liqueur. Salute, Brando. Salute. Salute, Salute, Salute. Arnold Palmer is tea mixed with lemonade. It must be an America thing, is it? Utah Jazz? I don't know. Never heard of it. We're calling it Arnold Palmer. Are you Persian? I was born in Iran. Armenian ancestry, born in Iran. I'm West Coast Canadian mentality. Great job today. Thanks, Maddie. Sorry about the knife dropping. Gravity. Gravity. Yeah, this is an American thing. Half sweet tea, half lemonade. How sweet so it's just sweet lemon tea, like lemonade. Isn't it lemon tea? I've had that. I've been to the States. They sell it in jars in grocery stores and stuff. Right? And what do you call it? Gas stations and whatnot. Because whenever I used to go to the States, I haven't been to the States for a long time. I stopped going to the States when it became obvious that the Patriot Act was never going away. So last time I was in the States, sorry, my American friends. Last time I was in the States was 2002 when I realized that the Patriot Act, unless... Wow, this is politics. We'll leave it alone. Zucchini. What are you guys snacking on? I was going to make myself an old fashion, but I did not have any bitters. Old fashion, green tea, green tech. One of the drinks I love is fantastic whiskey sour. Old fashion I've had. I forget what it is though. Old fashion is most old fashion. Whiskey sour done right. Phenomenal. Wow. Doing the dishes can be relaxing too, I agree. Thank you, Elder God. Keep me honest. Keep me honest. I agree, I agree. You should try passion fruit, black tea, and lemonade. I used to work at a cafe, Hookah Bar, that would have a great selection of teas. Wow. I learned a lot about Middle Eastern dishes, like koshiri, koshiri, koshiri, koshiri. I don't know what that one is. Getting Cajun chicken and shrimp from Applebee's. I live alone. Cajun chicken is good and shrimp. That'll be nice and spicy. Whiskey sour is my drink, is it, Brando? It's Brando. Correct me or confirm. It is so hard finding a good place that makes whiskey sour amazing. It is a difficult drink to find done right. It is, as far as I'm concerned, it is the most difficult drink to find done right. As long as you're not going like daiquiris and stuff like this, like high balls, I guess, right? I think an old fashion is whiskey, bitter, and a slice of orange lemon over ice. Ah, okay, green tech. Are you no, I'm not vegetarian. I'm just a cook. A whole bunch of meat. Chicho, I know the way to Mordor. Follow me. Elder God, I follow you. I follow you. The precious calls, right? The precious calls. I think you cannot underestimate a good bartender. Yeah, really. Great bartenders, amazing bartenders, amazing hangout where the people behind the bar know what they're doing and the servers and stuff. It is difficult to find. When you find it, cherish it. I can honestly say, and that goes for anything, right? Any place. If you find the place, which is the people know what they're doing, maybe locally or maybe, obviously, you guys, we're online. When you find someone doing something right, authentic, they're sincere about it, right? They love it. You stick with them, period. They add egg whites in it to make it creamy. What's it called? That drink? Koshiri's Egyptian, I believe, is it? I've never heard of it. I might have had it. I must have had it. I've gone to Hukobars, but Koshiri's a classic Egyptian street food made of rice lentils and pasta mixed together and topped with a spicy tomato sauce, crispy onions, chickpeas, and a tangy vinegar garlic. No, I don't think I've ever had that. I've had versions of that, but nothing specifically that. I have a fantastic bartender. I just hope they come back. Well, elder god, I got my fingers crossed. I hope you're able to get back up again. From everything you said, sounds like a great place. Cheap whiskey drinker. I stopped ordering Manhattan's while out and about for similar reasons, and they're more simple than whiskey sour. I used to go out and I don't drink out anymore. First of all, it's too expensive. It's crazy. In Canada, it's all over the top. I don't drink very much anymore. My liqueurs are amazing. Really. Salute. I have two hukkas, by the way. I used to have a little den set up in my house where we used to chill and smoke hukkas. Oh, apple. I've had apple shisha as well. Cheers, my friend. Awesome green tech. Cheers, you guys. Cheers. Cheers. Cheers. I'm doing a double drink. I'm cheering you guys. You guys cheering back. I cheer you back again. And I'm pretty sure you guys do it again. So it's a never ending loop. Oh, we're in trouble now. We're in trouble now. Let's check the rice with the potatoes. Check out the bottom, right? It's not close to being done yet. So, this sucker's hot. I'm going to put it back. Yeah. Yeah, I've definitely had a tan of this too before. I'm kicking up the temperature. I'm kicking it up because we've got no more parchment paper in there. So 420 is out. 450 is in. Here it is. Can you do a little, can you do any fruit in the cure? How about kiwi? Kiwi? You know what? Here, let me show you this. We made this during our last liqueur stream. We made the mandarins and kiwi. Okay. So I put this together. When did we do it? About three weeks ago? Let's have a taste of it. See what it's like. I tasted it a couple of weeks ago. It wasn't... Actually, we probably made this like four weeks ago. I tasted it and it wasn't to my liking. So I'm going to try it again just a little bit. That's it. We're just going to taste it, right? So just a little. This is mandarin and kiwi. I'm going to cleanse my pallets. Hold on. Cleanse the pallets. I don't know if the mandarin and the kiwi mixed well enough. Got to go, bro. Peace chat. We'll chat at the end of the stream. Awesome, Nicholas. Have a fantastic late evening, I guess, early morning. Like, well, the timer is not done yet. I don't know what time it is. Your late, late evening. Thanks for popping in. That is yummy. That is dangerous. That is yummy. Okay. Very yummy. And the legend, Smith, how are you doing? Chicho, looking forward to the ET stream tomorrow. Yeah, me too, Ding, Bobber. I have a couple of questions prepared. Do you? Okay, okay. I used to have my own opinions about different opinions. It's evolved over time. One a.m., bro. Thanks for the stream. My pleasure, Nicholas. Thank you for popping in. That was delicious. This is a good lick here. So for the record, mandarin and kiwi, good lick here. Good lick here. Good lick here. Let's put this guy. Let's put it back. I'm going to go put it back. Should we pop another eggplant? You want to pop another eggplant? And this goes amazing with bread. I just haven't toasted up any bread yet. That's the oven reaching 450. The cooking session went fantastic with the involved. It went really good, man. We're just waiting for the stuff to cook. We're gonna order 10 minutes, but I kicked up the temperature to 450. Salute, elder god. Who are you thinking about timing out? Maddie. Good food. Good food for three days, three or four days we're gonna have. One day I cook for you guys all. Well, I am cooking for you guys, but one day when I cook, we serve you guys all, right? Hopefully. We see where it all goes, right? Persian black tea, ginger, and mint. Tea. And it's cold now. I have the tea going right now. I've had the tea going the whole time, by the way. I just haven't had to refill. I'm going to turn down the tea, actually. Ship us our food for a food internationally. Oh yeah, that's an awesome few days meal. Yeah, we're set. We're set. I love ginger and mint. Yeah, ginger and mint. So good for the tummy. It's just in the morning. It just gives you a nice left. It's spicy. The ginger just, it's amazing. It's amazing. Should we take a look at the little guy? Let's see. Oh, look at it crackle away. No, we leave it alone. No messing around. No messing around. Still not little replacement. Oh, god. I don't know what you mean. Have you ever tried licorice tea? Yeah, I love licorice tea. I love licorice. Licorice is amazing flavor. It gives you this weird numbing feeling in your throat, but it's great. Yeah, green tech, I love licorice tea. I don't drink it very often because I don't, like I don't have access to licorice. How do you make, I looked this up a long time ago, where they get licorice from, but it was just passing, right? There's a great whiskey ginger that I have at a local Izakaya near me. Really? The Japanese type of places, yeah? I haven't been to one of those for a long time, man. You find one of, Vancouver has amazing Izakaya places, by the way. So good. Great times to be had at those Japanese little restaurant bars. They're phenomenal. Chicho, do you have, do you love or hate black licorice? I love black licorice. When I was a kid, at the doctors, they had black licorice suckers and they were heaven, yeah. You know what? When I was a kid, I used to like red licorice, not black licorice, and then I don't like red licorice anymore. I like black licorice. I don't like red licorice at all. I have no idea what licorice even is on. I think it's a root. I believe it's a root. For all I know, it's trimming up card types, but I love this stuff. Great atmosphere. Great atmosphere. Spectral shots. Red was the bomb. You love the red. I loved the red when I was a kid, man. I couldn't stand the black. I was like red licorice. Yeah, yeah, yeah. And as I got older, red licorice. What is red? Black licorice. Black licorice. Black licorice. All day, black licorice. And if you can get it like made from, I think it's root, like organic, raw and all whatever it is, it's amazing. It's amazing. I can smell the stew. Let's check it out. Let's bring out one. We're going to bring out the little guy and take a look. It's so curcling. Look at this. Look at the curcling going on. Can you see? Yeah, crazy. The eggplant on the side is still white. Let's check it out. Let's bring out a fork. Let's do a little poke in it. Okay, we need two. Is this hot? Nope. So, oh yeah, let me turn on the camera so you see. Let me do this. I'm going to take a look at the last man standing. Hot, hot, hot. Oh, we're going to have a little taste. We're going to have a little taste of this. Whereas my tasting bowl. But we're going to cook it up more. For sure. The eggplant needs a little cooking. Take a look. Here's the eggplant. It still needs cooking. So, this guy goes back down. He needs to cook for about an hour or so. So, the rice usually I do 45 minutes or so. But we're going to put this back. Okay, that's good. Let's put this guy back. I have some rice out here. So, I'm going to mix up a little rice with it. So, the time on this is three minutes. So, I'm going to kill the timer and I'm going to put another 30 minutes on. 30 minutes on. Here's our little thing. All right. Let me have a little taste of this right now. Hot, hot. It's hot, hot. I'm going to leave it alone for now. I chewed the licorice root pieces when I quit smoking. So helpful. Lavender Hisop leaves have a licorice flavor and have a great tea. Really? What is it? Lavender Hisop? Wait, there's actually basil licorice as well. I remember last year we bought a basil licorice plant that we tasted. Or was it lavender Hisop? I can't remember. But I believe licorice is root. Is that rice syrup? Licorice is root. It comes from root. Oh, smells so good. Oh, yeah. Oh, yeah. Very good. Very good. Happy Kicho. Happy Kicho. I'm going to mix a little rice in it. I mean, it's cooled down, but the food is hot. So it's okay. Look at this goodness. Okay, we're going to turn off the camera. Yeah, they do have basil with licorice flavor. But true, licorice is root. Okay, awesome. Thank you for that. So good. Using a little spoon. I haven't made this for 10 years. So good. Why haven't I made this for 10 years? I don't know. Licorice is a flowering plant of the bean family, Fapa Kea, from the root of which a sweet aromatic flavoring can be extracted. So it's from the what type of family flowering plant of the bean family? It's a bean. Wow. Here's an eggplant one. Fantastic. And the amount of unripened grapes we put in. Oh, oh, God. She's so efficient. No, not up to yet. Well, I don't know. Happy. Let's call it happy. Because I just made a dish that I hadn't made for 10 years and it came out okay. A-okay. Look at that. Oh, you don't have that angle. So delicious. Very good. I'm going to add a little salt just to see if it kicks up the flavor. It will, right? But I don't think it's necessary. It's, I will most likely, when I eat a plate, I'll add a little bit of salt, but fantastic. Really. It's okay. I would still serve you. Okay, nice. By the way, Elder God, I've never been denied service anywhere. Not that I remember anywhere. Super delicious. What's everybody snacking on today? We had somebody having, I think it was Ripper having eggplant dinner dish. Salud. Very nice. Very nice. I was once denied service on my 19th birthday. You can guess why. Yeah, ding-bubber. Watermelon and melon with halouni cheese. Halouni cheese. I don't know what halouni cheese is. Tuna and black olives. Tuna and black olives. Nice. What's halouni cheese? Halouni cheese. Is that like, what's it called? Havarti? Is that like Havarti cheese? Tuna and black olives is delicious. Elder God. Good food. Watermelon and melon with halouni cheese. Halouni, like watermelon and cheese. A phenomenal together. And with a little bit of bread. I used to have it with a little bit of bread. At university, during watermelon season, for like a week, we would eat cheese, watermelon and bread. One time, my little brother came and visited us. And he was younger, much younger than us. And he complained. He sent a message to my mom. Hey, these guys are only eating watermelon, watermelon and cheese and bread. I've been denied service to buy beer at sporting events, at least a few times. Ah, Utah Jazz. My hobby, my hobby made blueberry pancakes. Nice. Nothing like breakfast for dinner. Nothing like breakfast for dinner. Nice, Cheryl. Blueberry pancakes are delicious. We've made blueberry pancakes before. Tuna steak. No canned stuff. Cooked on grill. Oh, Elder God. Tuna on a grill. And just sizzled, right? Halouni cheese is a praepia crepe. Saiprio, Saiprio product made only in Cyprus. Is that the way you pronounce it? Is that the stringy cheese? Is it stringy and salty? White stringy, salty? Is that what it is? We're gonna check the potatoes. Let's check the potatoes. Let me do this. Make sure we're all good still. Good, good. I'm gonna do this. Oh, that's still good. I'm recording this as well, just in case Twitch has hiccups so we could just upload the recorded version. Yeah, salmon you buy raw, okay. It's not salmon tuna. Tuna is expensive. Matthew, how are you doing? Salty, not stringy. Very firm and doesn't melt and doesn't melt. Wow. White and salty but not stringy, okay. So it's not like feta. It's not like feta. Is that a type that you can use to make Saganaki? Saganaki is amazing. What is more money? Tuna or halibut? Tuna I think. Nothing like high quality fish and chips but it's expensive, but it's expensive. Slowly getting there, slowly getting there, right? But not yet, but not yet. So we put it back. My potatoes is the measure, is the gauge that I'm using. Saganaki is made with feta? No, Saganaki is not made. Well, I can't tell you, you're Greek, you're Cyprus, you know what it is. Saganaki is made with feta? I thought it was goat. It's some kind of goat cheese. I ordered my wholesale through the pub. You see, oh yeah, that's right. You must get a lot of food and a lot of amazing deals on food and drinks and everything. Oh dude, we need a hook up. Dramatou. I've had it made with feta for sure, but one restaurant in Denver made it with a much firmer cheese and I've never had it quite like that version. It was awesome. Corgi, are you here to play nice? Corgi, you love, you love whatever you love? I hope so. There's a lot of sharp swords around. A little bit of zucchini. What a name. 920 says. How are you doing, Corgi? Fun. Now it's a waiting game. Wait until our food is done. Okay, awesome Corgi. Welcome to our live stream. We hope you enjoy your stay. Next cooking stream you should make a Cornish. Well, I've never made Cornish, so funny. By the way, some of the food in restaurants, if they're amazing restaurants, two dishes that if it's a really good restaurant, when they do it while they do it phenomenal. One is a rack of lamb, okay, and the other one is quail. If you find a good restaurant that can serve you amazing quail and amazing rack of lamb, you found yourself a fantastic restaurant. Oh yeah, maybe they made it with halumi cheese. Halumi cheese. It does stay firm even if you cook it. It needs more time to melt than other cheeses. Okay, and they put uzo, I believe. Is it uzo? They put it on, they light it on fire. I'm doing good. Just finished homework. Okay, awesome Corgi. I hope you're doing good work. You got to educate yourself in these times and ever, right? I work in fine dining. The secret ingredients are still salt and butter. Yeah, like I barely use any, like I'm using salt. I'm not even using butter. I'm using olive oil. But what I find in high-end restaurants, they use too much butter. Like if you eat at a gourmet restaurant, like fine dining restaurant every day, you'll dive a heart attack within, you know, by the time you're 50, you're done, right? There's too much, is too rich, right? Have you ever eaten great, great squirrel? I shot three yesterday and they didn't know. Never. Corgi. Yes, great, great squirrel. Dramatou, you've had great squirrel? No, I've never had squirrel. Is it just like a regular squirrel that's great? Never had. But I've had, like, little birds that fly around. We used to shoot them, clean them, eat them. I had a friend that did that, so I would go to his house and he would feed me that. No, no, no, no. You've never had dramatou. Oh, you're talking about the butter. You're talking about eating at high-end restaurants. Have you ever eaten? No, it seems similar. I have not eaten mice or great squirrel. Yeah, either way, it's like a rat. I've never eaten a rat. Actually, the key to absorbing fat is lowering carbs and diet. Yeah, yeah, I agree. If you, like, fat is not bad, but fat with carbs can be a little destructive, right? So you either, if you're going to consume a lot of fat, kill the carbs. But when you eat at high-end restaurants, they bring your fresh bread, you butter, you dunk it into the sauces they bring to you. You can't help it, right? You can't help it. Yeah, we have great squirrels here in Cali. They're big squirrels. Be careful of Lyme disease. Actually, the key to absorbing fat. Oh yeah, I didn't have one. I have a six-pack at 47. Nice. But there are certain foods you don't eat, Elder God. Red makes me to squirrel on a stick. Squirrel on a stick. I eat a lot of fat. Yeah. If you're the stuff you're doing with the push-ups and everything, you need that fat. As far as the squirrel goes, I've seen some videos online where people hunt squirrels and they clean squirrels and they cut off the private parts of the squirrels, give them to the dogs, the dogs eat them, skin the squirrels, and they got the skin. No dairy, no gluten. No dairy, no gluten. Okay. We've got 14 minutes left. Should we check on the potatoes? Let's check on the potatoes. Cooking streams make me want to expand my skills beyond making toast and cereal. Oh Connor, you gotta do. Really. If you don't cook, you know, I have friends that don't cook. I know a lot of people don't cook, but man, learn to cook. There's nothing like it. Right? Speaking of six-pack, I just bought some buckwheat. They should go good with your squirrel. Okay. The eggplant stuff is going to come out. The rice maybe not. Get in there. Get in there. Get in there. Get in there. Let's check out our eggplant dish. Look at it. Just go crazy. Oh yeah. The eggplant, the whiteness of it is gone. Oh yeah. Look at that goodness. Okay. Take a look at this. Let's lift this up. This is crazy hot, so I'm going to be careful with this. Let me show you. So this guy, let's put that there. We're going to do, we're going to do one more taste test. I am a private chef. I cook for myself and friends and family. Take a look. So the eggplant could cook a little bit more, little bit more, little bit more, little bit more, little bit more, but I'm going to have a little spoonful. Must be done. Look at this goodness. Look at this goodness. We put this guy here. We're going to put it back in a little bit more. This is one of my favorite dishes. As far as one of my favorite foods, this is one of them. This sucker is hot, hot, hot, hot. Let me turn off the camera. And then I got to make room on the stove. Oh, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot. China has slowly reopened. I've been for, I've been fortunate to head up my old hunts. I was going to, I was going for a quail and grass, but I saw squirrels. They said for the country. What city? New York City, New York City. Let's put some rice in there. And look at the long grain. Take a look at this. Right? That's what you want. It's not sticky. Right? Let's mix this up. Look at this. Your meal looks delicious, savory. I want some rice born all day. Nice. So good. I bought it from a Persian store. It's just a long grain basmati rice. Very delicious. Look at that goodness. One of the keys to making the rice like this where it's not sticky. You cook it, I don't know if you call it al dente with al dente or whatever, with pasta you call it al dente, where it's not fully, fully cooked. And then you strain it with cold water and gets rid of the stickiness. Nice spot. They just put your sandwich by the door, little to no social contact. Oh, the restaurants, yeah. Brando is really delicious. Super good. I'm gonna add a little salt. Super delicious. Happy food. Happy food. Elder God, do you eat rice? Now can you eat rice? Is rice considered carbs? It is considered carbs, I guess. It's just not gluten. Okay. Yeah, yeah, yeah. That's right. I did local markets. My girlfriend is Filipino, like the Filipino market, the smell of fish. Soul food. Delicious. Rice is okay, but you prefer sweet potatoes, really. I've heard sweet potatoes are supposed to be amazing for you. Dingbao, Ruchicho. Has there been a learning curve with regards to responding, not responding to comments, like keeping up with what's relevant in chat versus just conversation between users? Dingbao, it varies. Sometimes I can check stuff out. Sometimes I just let things go, right? You can't stay up with everything. I can't. So for me, I participate in conversations that come my way. Sometimes I read a comment that I want to reply, but I don't have time at that time, right? And then I go away, I do whatever I need to do, I come back and the moment is gone. So I don't reply to a comment, right? It's just, you know, I don't commit myself to, you know, I have to reply to everything or whatnot if that's what you're asking. But you know, whatever I can, I do, right? I don't put any expectations on me. I just do what I can. And that's the best I can do, and that's enough, right? Otherwise, I don't try to meet anyone else's expectations. My expectations of myself are pretty high. So I try to do that or get close to it, right? And that's it, right? It's nauseating with streamers turn and burn through comments like it's a lightning rod. Yeah, no, I take conversations seriously, right? But if I'm busy, I can't do, right? Chicho, is butter chicken in your list of recipes? It's one of all, dude, butter chicken is so good. I don't have a recipe for butter chicken. My aunt does. My aunt makes amazing butter chicken. I got to get that recipe from her. I got to get it from her. Okay, I'm going to put this stuff away. I'm going to clear room here so I can bring up the the stoosa, yes. So let's do this. Let's do this. Salute. Let's put this guy here. Put the water here. You need to make room. Okay, this cutting board is going. This plate is going. Let's put this guy here. Let's move these guys over. You give this a little bit. Elder God, you're solo now? Okay. Let me know if there's anything that needs taking care of, right? I can just automatically turn off the chat if it needs to be. Well, what I'm going to do is I'm going to bring everything up. We're almost done. I just want to make sure you guys see the final product. Okay, we're going to bring up the casserole dishes. Thanks for hanging around, Elder God, by the way. I'm going to turn on the cameras. Let's bring out. Actually, do we even need these guys? We don't even need these guys. No, it does help for it to cool down. Look at this. See that? Very nice. We'll put it in there for another five minutes or so. I'm going to tear this guy off. Ready? Look at this. Goodness. Look at this. Goodness. Look at this. Goodness. Enough food to feed 10 people. Hold on. We've got to lift this up, too. Let's lift this guy out, too. I've got to make room for the rice once we bring it out. It's okay. I need to remind you to rate Spiderman if you want. Yeah, for sure. We do. We do. Let this out. We need to do a little adjustment. Curtis, amazing. It's super good. Really. This thing, delicious. I'm going to put the timer on another five minutes. Let the potatoes cook well, and then we'll uncover the rice as well, so you see what the rice looks like. The kicker with the rice is, as soon as you bring it out, you sort of have to flip it so the potatoes don't get squishy, so they stay crispy at the bottom. You flip it. Okay. I'll show you how we do. If we're going to do it, might as well do it right. I'm going to make a little bit of room for us for this. Let me do this. Oh, that looks tasty. How are you doing? This guy. Let's move this guy. Let's see. The casserole I'm going to move over. So this guy is here. We'll move the casserole. Make room for the rice to come. Let's move these guys back. Let's move this guy over. A couple more minutes. This stream sponsored by the bag bag. It's the bag bag. Let's check it out. We've got to try to pull this stuff. Pull this stuff. The bag of plastic bags behind you. Oh yeah, the bag bag. Fun. Okay. I'm going to turn off the oven. The fan's still going to keep on going. Turn off the timer. Now, we've got to lift up this guy. Let me show it to you guys. I'm not going to, I can't bring it closer because it'll be on top of the computer. So what I'm going to do is I'm going to transfer this rice into a bowl or a dish. Now, we need a dish because you want to transfer it out of this and then flip the potatoes. Put them on top. That's the way you present it. So what should we put in it? What should we put in it? I'm just going to transfer some in here. Okay. That way you see and you want to be gentle with the rice when you're pulling it now. Okay. You could have probably left it there a little bit longer for the potatoes to crisp up. Right? Let me show you this. I need to put this guy. Should have put more oil in there. Sometimes you put oil on top of the rice, but I didn't do that this time. Take a look. See this? That's the way you want it. Right? Oh, yeah. Definitely could have added more oil on this. This is goodness. Take a look. Nice. Right? Delicious. And it's really good. Really. It's fantastic. Okay. So good. Where's my fork? And there it is. Take a look. Super, super yummy. So what I'm going to do, I'm going to move the rice over, flip the potatoes over. Right? Just do this. Potatoes. Free the potatoes. Right? And you just let them sit like this. That way they don't get soggy. And when you're serving, you pull the rice and then put the potatoes on top of the rice. So it looks like presentation wise. It would look fantastic. It would look fantastic. That's it gang. We just did a major, major cooking stream. What time we start 2.30? So we're three and a half hours in. Nice. That's a good cook. That's a good cook. I have a big rain. It gets away from me sometimes. Like Gicho, a legendary Rob Boss. How are you doing? Is this a popular Iranian dish? Yeah. It's very popular. This is one of the most popular Iranian dishes. Okay. Now it's time for mukbang. Up time. Three hours and 30 minutes almost. Nice. Nice. Nice. So are we going to do a raid on Spider-Man? What's his elder god? Can you give me this twitch? I don't want to go on and open up a new tab and zap it. If you give it to me, I'll do a little copy-paste and we can raid Spider-Man. Thank you. Chill mode. Oh yeah, let me do the ending for us. I forgot about our little ending. By the way, gang, if you like this word, is it conspiracy theory? Exeterrestrials tomorrow. Spider-Man is streaming. Spooderman is streaming. Okay, let me go find Spider-Man's channel. There's Spider-Man. Let me grab it. I'm going to grab it. And before we move over there, I'm just going to do a little ending for us. Okay. I grabbed his name. So I think it's raid, right? Backslash R-A-I-D and then Spider-Man, right? I hope. I hope that's what it is. Okay. Aside from that gang, thanks for being here. It was a fantastic, fantastic cook. Salute, salute, salute to everyone. Okay. I hope you had amazing snacks, amazing drinks, amazing food, amazing company. Well, we had amazing company, right? If you like what you see, I'm on Patreon. Okay. If you want to follow this work, Patreon is a fantastic way to follow this work. If you want to support this work, Patreon is a fantastic way to support this work. I don't put things behind paywall so you can just follow and after a while, if you do like what you see, Patreon is a fantastic way to support this work as well as follow this work. Okay. We are live streaming on Twitch, twitch.tv, backslash, chicho live. Okay. If you want to participate in the chat and be here doing these live streams as we do them, Twitch is where you want to be at. And our Patreon page is patreon.com backslash, chicho. I do announce these streams 30 minutes before we go live on Twitter, Gavs, Mines, VK and Elo, and the links will be in the description of this video. Okay. We do share additional information there, but it's for the live streams main purpose to a certain degree and letting people know what we're uploading to Bichute and YouTube. For all the streams or streams that we're going to do that don't require any visuals such as the cooking stuff, we're going to upload the audio to SoundCloud as podcasts and we've got two up so far. Okay. We went live on it this month, May 2020, and we're going to do more. Okay. And we are going to upload the videos to Bichute and YouTube. Bichute, almost everything we can get on there. YouTube sensors permitting. And if you want to support this work, joining YouTube membership is also a fantastic way to support this project. Okay. Thank you very much, Connor. Will do Elder God. One kill. It has been recorded. Nice. Nice. Ah, Elder God. One down. Nice. Sharp sword. And what we're going to do now is we're going to raid Spider-Man. So I'm going to try this out. Raid. Oops. Raid Spider-Man. Okay, gang. Are you guys ready for this? Are you guys ready for this? We're about to go there. I think Spider-Man, we appreciate it. Spider-Man is one of our mods and for the record, mods that are here that are watching this, I know there's a few people that want to start live streaming and stuff like this. Let us know. And this goes out to Vex as well, by the way. If you guys know Vex, Vex is a fantastic streamer that does gaming streams and stuff like this and other streams. He does comic books and he does paintings and whatnot. So slowly what we're going to do at the end of the stream, we're going to start rating our mods and Vex. Vex and our mods are in the same category as far as I'm concerned. We'll try to anyway. Okay. Aside from that, gang, thank you for being here. I'm going to chow down after we're gone and say hello to Spider-Man. Okay, gang. Bye for now. Are you the raid Spider-Man? We're there now, I think. Raid now. Raid now. I think that worked.