let's check it out. Sound is good and we should be coming in live. Hi everyone, this is Chichou. Welcome to my channel and welcome to another live stream. Today, today is September 20th, 2022 and we're back in the kitchen doing a cooking live stream. It's been a while, it's been a while, it's been a while, it's been a while. And today, what's on the agenda? We went Blackberry picking. So we're going to make some Blackberry jam. We're also going to make some liqueurs just because we've picked some fruit. We're going to make some Blackberry liqueur. We're going to make some grape liqueur and we're going to make some plum liqueur. And the grapes we picked from the patio and the blackberries and the plums we picked on a couple outings, three outings actually went to, the plums got a one outing but Blackberries went up picking three times and it's hands down the best Blackberry season ever. I don't remember a Blackberry season this good and that's Sallio right here. He might do a little meow. If he does a little meow, we got to give him a little bit of food. A Dean. Yo, Chico, a long time no see. It's me. Young Polax, how are you doing? Change my name. Awesome. Glad to have you back brother. Hope you're doing good. Hope you're doing good. Should be a fun stream. Should definitely be a fun stream. It's going to be a long stream. We're going to be here for minimum, minimum four hours, three, four hours. We'll see how we hold out after four hours. Aside from that, I'm going to do a little quick intro that's sweet and music. Hello everybody. Hello, hello. I also talk to my cats. You have to talk to the cats. Sign up for dinner. What's up? What's up? What if you're doing well? But I don't think they understand me. Haha. They understand food talk and petting. Right? Zare, how's it going Chico? I got off work. You got what off work? The day off work? I'm assuming that says I'm coming over with some edibles and battleship. Awesome. I can't spell.  Gang, if you want to know what this work is about, I am in Patreon. Patreon.com over slash Chico, C-H-Y-C-H-O. You can follow the work there. We also have a subscribe star page and a sub stack page and all the links are in the description of almost all of our videos. For those of you that are supporting this work, gang, I hope you appreciate the content. I hope you're liking the content. If you have any requests, those of you who are supporting this work on Patreon, send it my way and I'll try my best to make sure we get it done. But from bottom of my heart, thank you very much for the support that we're getting on Patreon and on Twitch, gang. It's mainly because of the support we're getting on these two platforms that we're able to do what it is that we are doing as well as some of the other direct support and support we're getting on some of the other platforms. So thank you very much for the love, gang. Ben Jerome. Oh, Wagon. Oh, Wagon. I love Strawberry Jam with my pancakes and what a young poleaxe. He didn't, he didn't. Yeah, me too. Strawberry Jam, sour cream, cheese, butter, syrup, pancakes. Pancakes can take almost anything, right? Pancakes can take almost anything. And mods, thank you very much for being here and having our backs and taking care of business on here and on our Gilded page, Gilded server that we have, where you can join us if you want to share information and just participate in discussions and whatnot. We do announce these live streams 30 minutes, 45 minutes before we go live. When you get our minds, we can gap farther and Big Cloud, Sal took off. And we'll see what other platforms we go on. For live streams where we don't have any visuals, we do upload the audio to most of them anyway. Soundcloud.com forward slash gcho is a podcast and those podcasts should be available on your favorite podcasting platform, including Spotify, iTunes and Google Play. Johnny Slov, Slovkac, first time chat, been watching your videos for years. Finally got Twitch to watch you awesome. Welcome, welcome to our live stream. Salut, salut. I'm just drinking tea right now, gang. Thank you for joining us on Twitch. That sweet chin pancakes are a sweet plate for my eggs and bacon, eggs and bacon, delicious, delicious. J-Pow. Hello, hello, hey, chicho and all. Good, good morning from my end. Elder God. I'm still out about in town. We're running late. No worries, Elder God. We've got it all taken care of. We've got it all taken care of. Honk, honk. Thank you very much for the sub bass man. How are you doing? They've subscribed for two months currently on a one month streak. Thanks, brother. Welcome to another live stream. And this live stream is going to be loaded in its entirety, I believe, on SensorTube, Bichute, Rumble and Odyssey. So if you want to watch all of our content, you want to be on Bichute, Rumble and Odyssey. If you're okay with Big Brother, the technocrat censoring information and spoon feeding information, then SensorTube will work. We don't load everything on. There's a censored platform. So it is what it is. It is what it is. It's a sort of a sinking Titanic and New Tech, Bichute, Rumble and Odyssey. That's where you really want to be. Slick Mick, how are you doing? Did you see that YouTube are now doing three five-second ads before and after every video? Crazy. Excited for cooking. Yeah, it is what it is. It's a clown show over there. But oh well, good thing we got New Tech kicking in, right? Good thing we got New Tech kicking in. Gang, let's set everything up. We got, let me show you the angles here. Okay. Angles as before we got. We're going to be cooking blackberries on here. Okay. So I'm going to fill these in right now and put in the blackberries because we need it to start curdling, cooking. And while this stuff is cooking, what we're going to do is we're going to add the sugar, we're going to add the lemon and let it curdle, curdle, curdle, curdle, simmer, simmer, right? Juan, how are you doing? Juan Lee Waze. Juan Lee Waze. Be back soon. Awesome. Okay, Elbe got awesome. So we're going to put the blackberries on here. We're going to make two pots. I don't think we're going to make three or four. We've got a lot of blackberries. It's most likely a four-hour stream, Ronnie. Most likely a four-hour stream. Johnny Sloak. Forget the final countdown. It's the chitron. Slick me. Also, I walked around my local city today and it was plastered with journalism is not a crime. Free Assange, Free Assange, Free Assange. Julian Assange is a publisher and journalist that has been crucified for trying to bring transparency and accountability of capital as power to humanity. Something that we, me and you, desperately need in our societies. For more information, see wikilees.org, defend.wikilees.org or posters when you're walking around in your city saying journalism is not a crime. Free Julian Assange. Just like Mick, felt proud that people in my city know what's happening. Indeed, indeed. Bassman, let's go. Again, let me show you the blackberries. We picked a lot. We picked, here, let me show you. We picked how many buckets of these? We picked around 13 buckets like this. We've already eaten a whole bunch. Okay, we've frozen like three, three and a half or four freezer bags like this. We've got a couple of these buckets in the fridge. I'm going to show you what I pulled out to cook up. Healthy going out, doing fruit picking. You save money because, I don't know how much this would cost in the stores. I got all my blackberries in the stores. It cost a fair bit, I'm assuming. And it's pesticide free. Take a look. Here's some of it. Fantastic blackberries this season. This was the best blackberry season ever. Okay, ever. Fantastic. Hold on, I'm going to do this. Look at the size of those things. Right? Juicy. So good. Been eating like a bear. Blackberries. So I'm going to pour this one here. Nice. Apologies if I'm not going to catch the chat. A lot of the chat gang because I want to get this stuff going. Chico, if I vimeo you, you can send me a jar of jam. Awesome. We're going to auction off some of the jam later on this year towards the end of the year. Okay, we've got little jars that we're going to do. We need to free Assange, sweet, sweet chances so he can stop by Chico's house to grab some snacks also. We'd be proud, man. We'd be proud. Johnny Assange X Chico ASMR collab went. Oh, what an amazing day that would be. Yeah, these things are amazing, man, Johnny. You're making me hungry. Throw some of this screen. So we can put more in this. Okay, we can put more in this. And there's going to be little bits of things in here, but we're going to use the mill to get rid of the seeds. So that stuff will... Oh, here's another bucket. Okay, and take a look at this. I put some of the red ones in there as well because these things are really nicely ripe or sweet. But you need some of the red ones, green ones, because they have more pectin and it makes it more better jelly content. Here's another bucket. Let's put this one in here. And then when you cook this up, it falls down a little bit, right? Oh yeah, I got those ones too. So let me dump this here. Check this out. I picked some more. Cheryl, how are you doing? Some more of the red. There's right ones here too, red and green. Just to pour it in here and make sure we've got enough pectin going on here. Okay, and you know what? This bucket I'm going to keep will probably end up just freezing this one. So we're keeping three of these buckets in the freezer, in the fridge, and we've got four bags in the freezer. So we're going to eat a whole bunch of this, poop like a bear, for a couple of weeks or a few days, and then freeze whatever we're not eating. It's great. And we've already eaten like, I don't know, like four buckets like this easy. So what I want to do, I want to turn up the heat on this. Let's kick it up. I'm putting these things on four right now. Okay. As far as sugar goes, I'm going to use organic cane sugar. I'm going to put, this is our cup measurement.  Fun. I'm going to put, I'm going to put two cups in this. Okay. I don't make them too sweet, but like if you look at jam recipes, they go one for one, which I've never do. Like that's crazy sugar, right? So two cups in this one, I'm going to put two and a half cups in this one. Okay. And if we need it to be sweeter later, I can kick it up a notch. Taste it. Let's do two and a half cups in this one. I want to close it up nicely. We've got to put some lemon in this as well. Okay. So what I want to do, we're going to juice some lemons. I'm going to put the, depending on how juicy these lemons are, pretty juicy.  I'm going to put probably one and a half lemon juice, juices of one and a half lemons in each one. Because lemon is fantastic. And you want to make sure you don't get the seeds in there, right? Use a nice juicy lemon. Let's do this. Bring this out. Just use a little mesh sieve or whatever you call it. Give it a nice tangy flavor. Yeah, they're bitter. Lemon seeds are bitter. So switch and saying, I've never had lemon seeds. Lemon seeds are, they are bitter for sure. I'm going to add a little bit of, a little bit of water so the bottom doesn't burn. Okay. I'm going to pour this on top. And we're just going to add a little bit of water. Not too much because the blackberries are going to give their own water as well, right? That's good enough. I'm going to pour a little water on this too so it doesn't burn. While we do the lemon, this guy, we don't want to waste. So let's put the lemon pulp in here. You can mix it. And you don't have to add the lemon at the beginning. I talked to my mom this morning actually and she said she doesn't add it at the beginning. She adds it later. I'm adding it at the beginning. Make it simple. Adramas greetings. How are you doing? Boy, I won't type. But I'm here. Okay, boy, enjoy. Lonely Piggy, how are you doing? Hello, all men. I've missed to start the cooking stream. Damn, we just started. Hasn't been that long. Rani, you said originally from Iran, what do you think about women in Iran protesting for more rights and taking their head off? Well, that's fantastic. I think everyone should have the right to do, live their life any which way they want. They should be careful though. Certain regimes, may they be in Canada where they freeze your bank account for donating money to a peaceful protest or may they be in Iran where you don't have certain rights, which is the same thing in Canada to a certain degree. Certain people in Canada do not have certain rights. But I'm a second-class citizen here. When you're protesting totalitarian regimes, you also have to be careful. Add a little bit more to understand the limitations and understand that the society really has to back you. What we can do now is just put the lid back on these guys. Okay, I got this guy sitting at four. I got this guy sitting at three and a half. It burns hotter. So like a turbo thing. I want to kick this up to about five. I want here at Kirkling. I want to get it going right away. Okay. I want to be good. Love me some cooking streams. Awesome, awesome. Chico, for president, man, has said nothing but my accent since I first started watching him. Johnny says, must have been about seven years ago now. Maybe I forgot. Seven years. That's a long time to be here, brother. Salut, salut, salut, salut. Mostafa, thank you very much for the follow. Welcome to our live streams. Gang, what do I need to do? I need to clear up the sink a little bit. I've got a little pile up here. Okay, so what I'm going to do, I'm just going to rinse these guys. And we've got the meal here too. So I'm going to put on my apron if I'm doing this. Right? Matthew, Chico, are there any foods, ingredients you refuse to eat, whether that be for dietary or ethical reasons? Refuse to eat. Any foods? Like I don't want to eat fast junk food. Like I don't go to McDonald's or Kentucky Park. Chicken and stuff.  That stuff is poison. It's not really food. I'm staying away from legumes a little bit right now and peppers right now. Just because I used to consume a lot, so my body went that good easy. But I go through phases. I add things. I take things off. All right. Gotta keep the sink clear.   Felix, how did you show? How was life? It was my birthday yesterday. Happy birthday. And I spent the day recording a song I made with some equipment I got. Awesome, Felix. Awesome. I'm going to give these a little spin so the blackberry is not, nothing's burning at the bottom. Just making sure. Right? You can see the steam coming up already. Nothing sticking. So that's good. Good stuff. We'll let that cook. We'll let that cook. I'm going to put this guy here. For now, we don't need it. To switch, and sadly, I'm more afraid of the neighbors being tattletail when I come to protest. Yeah, yeah, yeah. Ghostface. Late but here. How's everyone doing? Ghostface, how are you doing? Throw some crickets flowers down. Ponsicilluses. Allerious. That's one megabatch of blackberries. Awesome. Awesome. Okay gang, we're going to let this curl call. We're going to make some liqueurs. Let's do this here. Let's put this here. Let you guys see it as well. I want to move this guy here. So we've got room. So you guys will see. Okay. Now let's make some grape liqueur. Now here's our grape liqueur from 2020. Okay. I think we made this together. So grape August 2020, 10 out of 10, I gave it a rating. Fantastic. Here's what the grapes, like they turn this color, right? After two years, right? Fantastic. This was so delicious. It's still delicious, right? I should probably top this up as well.  So what we're going to do is make the grape liqueur the new batch. We're going to make a bigger batch. Okay. Because this was an experiment. This is the first time I was making grape liqueur. So good. So good. So good. And these are the grapes that we harvested from our patio, right? So let's make it in. Let's make it in this. Is that going to be too big? I got really big jars going on here, right? Got to get the big jars or the liqueur. How hilarious. The sweet chain. Are you going to do, no, no, no, no milk and bugs. Thanks. That might be one where I have ethical, yeah, I don't, you know, if the WF wants you to eat something, I'm going to think twice about it, right? So take a look at this thing. Here's our grapes. I already pulled them off the stems and I gave them a wash. Okay. So I'm just going to pour this in here. Let's see how much it takes. Nice. Good, good, good, good. That's awesome. And then we'll wash this bag later, of course, right? So let's put this here. So grapes from our patio, right? I'm going to add one cup of sugar on this. Okay. First time chat, Nicholas Vivaldi. Hey, it's my first time watching you live. How's it going? Pretty good, pretty good. Welcome to our live stream. Salute, salut. You got to try them. I think you got bread and deep fried green flour. Insanity. Insanity, right? Insanity. Where we got? Okay, I'm going to open this up here. I'm just going to add one cup of sugar. Okay. Not much. Just one cup of sugar because the grapes are really sweet. Let's put this here for now. And let's bring our vodka. That's Kirkland. That's good. This one Kirkland too. Let's bring a bottle out. And again, I'm sticking with absolute. Okay. Now check this out. I went to the liquor store to pick up these bottles and there's actually a limit they had on at the liquor store. You weren't allowed to buy, you could buy as much beer as you wanted, but any item, may they be spirits or wine, you're only allowed to buy three. So rationing in a liquor store in Canada. Right? Ghost phase 420. Switching. Beginner question. How long are you able to freeze fruit before you use it? Ah, forever. As far as I know, I've never had fruit go bad in the freezer. We consume it beforehand. Right? Absolute. Lonely thing. Absolute is a good bang for your vodka. It is. It is. Alcohol in Canada is expensive. Extremely expensive. Right? And you just pour it on top. Nice. And a bottle, a little bit left. Right? A little bit left. Fills up the grapes to the top. And the grapes will sink. So we'll have vodka on top. Right? Cave, med, fika, chichu. Nice kitchen. Very cozy. Thank you. Now what you want to do is, I'm just going to close this up, seal it. Okay. And give it a shake. Now I might decide to add more sugar later. Make sure the jar seals. Right? And this, you can just leave it in the sunlight for a couple of days. Right? And then you can just put it on the shelf. It doesn't need to be in the sunlight the whole time. Right? Leave it in the sunlight for a couple of days, a day, two days, maybe three, four days. That way it'll heat up. It'll dissolve the sugar at the bottom.  Okay. If you've got a warm house, you can just leave it and it should dissolve. Okay. And once all the sugar in the bottom is gone, that's totally diluted in there. Right? And let it sit. This probably let it sit for about four weeks before tasting it and see how it tastes. Strawberry is the quickest that the flavor gets in. In about three weeks, even two weeks sometimes, depending on the strawberries. Right? Two to four weeks, the strawberry tastes good, but the longer it stays, the better it tastes. Okay. So this one I'm probably not going to taste maybe month, month and a half. Okay. Maybe I'll give it a taste in a month. Lonely piggy. I can't drink vodka anymore, though. The smell alone makes me woozy. Ooh. The liqueurs don't really smell like vodka. They don't even taste like vodka. The good one, the strawberry and stuff. Spencer, man, how are you doing? Doing good, man. Thank you very much. Ponsy killer. I'm microwaving my homemade rice to you cooking awesome. Sweet chin. Hope you have good rice. I'm going to make this at all grape drink. At all grape drink. Looks good. It is good. Yo, if you guys are in the USA, don't get the sauerkraut at Hanford. I'm going to put this here. Oh, we're going to make blackberry liqueur too. But before we make blackberry liqueur, let's make some plum liqueur as well. We're going to make some plum liqueur. Okay. Here's plum liqueur we made in 2019. Okay. No, out of sugar August 2019. This is actually plums made like 10 years ago. Maybe take a look. These are big plums. Right. They're super good. I'm going to bring one out and eat it. Like maybe eight years ago. Okay. They're strong and the plums really catch the alcohol flavor. When you make liqueur, the fruits really absorb the alcohol flavor. The liquid is doesn't taste like alcohol at all. Usually. It just falls apart in your mouth. It's got a strong alcohol flavor. I haven't made a fruit liqueur yet where the alcohol flavor doesn't just get sucked into the liqueur. It gets sucked into the fruit. Okay. So what we end up doing usually, Richard Ruger, thank you very much for the follow. So usually what we do is we pour the liqueur, the liquid, and when you drink that, it's like sweet candy. Right. And you can have a little fruit on the side and just nibble on it and get the alcohol flavor. Cheryl, I made a pint of plum with crystallized ginger. Oh, nice. Should be ready in a few. Oh, that would be very good. Sweet. Yeah. Plums are amazing. Caffeine.  A bottle of absolute vodka costs around $30, $26 with taxes comes up to around $30. Is it $26? Yeah, around $30 in Canada. Crazy prices. Crazy prices. Take a look. This is cooking down now. You can see the foam coming up. See that? When the foam is coming up, you've got to really watch this because all of a sudden, it might just go. So you want to get it going because you want this to break down and you're given a mix because you don't want the bottom to stick. So I'm taking the spoon and I'm scraping the bottom with it. Let's make sure this one's doing okay too. Very good. What's your favorite liqueur you've made so far? I love the strawberry. I love lemon. I love the plum. It's not really what's my favorite liqueur. It's what I didn't like very much. I didn't like cucumber. Cucumber wasn't very good. Actually, at some point, it became okay. It became not bad. It was sort of refreshing, but it wasn't the best. I won't be making any more cucumber. It's the same price in Sweden because Swedish vodka is really good. Nicholas Vivaldi, have you ever tried mead? Yeah, I think so. Yeah, for sure, honey. I've been trying to find some of the late. I see people making their own. Uh, might give a shot. Yeah, me, the wine honey, no? It's really good. D.S. Damn, Ciccio. Rockin' three angles on a live stream. Nice production value. Speedy Gonzales production. Speedy Gonzales production. So it's going to cucumber. I had a toasted sesame oil to my rice. Nice. Delicious. Delicious. Add some dried mince if you have it. It's super good. Cheryl, did you make the cucumber with vodka or gin? I made it with vodka and one of them I made no sugar and one of them made with sugar. And the one with sugar didn't like it at all. The one without the sugar, it was better. It was better. I had to sit for a long time. I had to sit for a long time. Adramadas. Imagine harvesting honey from bees that live on a cabin, a cannabis. Oh, cannabis honey bees. Oh, that would be so good. Ponzi call it fresh mountain mint. Nice. Throw it in. Nets in four. Good morning, Ciccio. Been loving the frequent streams lately. Yeah, me too. Me too. Getting back in the groove again. Getting back in the groove again. Let's do plums. How much plums do we have? Yeah, let's should fill it up. So one more jar. I'm just checking this, making sure the foam doesn't go get up too high for all sun go. Gotta watch it. Gotta watch it. So check this out. These are plums that I harvested. And when we're picking blackberries, we saw plum tree. So I went for it. Right. When I'm when I'm like forging, if I see a fruit tree, I go for a little beeline. Right. So this should make really good, really good liqueur. It's tart. So you want to take off the stems on them, right? Like little stems. I harvested in no way where I didn't get too many stems, but they can stay on as well. No big deal. Sweet chin. Mint is great to keep the mosquitoes and ticks away. Does it? I didn't realize that. Cheryl, I was just thinking cucumber might be decadent with a nice herbal gin. Maybe. Maybe I might try it. Good idea about no sugar though. Yeah, no sugar. I didn't really like it with the sugar. It was so off. It was really off. It wasn't refreshing at all, which is what you want cucumber to be. So if it's really good with gin, let us know, Cheryl. Maybe I'll try it with gin. Nice. Doesn't look beautiful, right? Let it settle. The only thing I remember one of the better cooking ones color wise was the pomegranate liqueur is amazing, amazing. Pomegranate liqueur you made. Man, that color was insane. Yeah, pomegranate is amazing. I got some plums left. Let me see if I can shake this and free up a little bit more space. I don't think so though. Pomegranate liqueur says, oh wow, mint goes good with rice. Yeah, yeah, yeah, mint and rice is amazing. Okay, we can't get any more in. So we've got a little bit left over. Oops, a little bit left over. I'm going to pour this. These guys in here. I'm going to give these guys another swirl with a spoon. Okay. Okay. Just to make sure the bottom is not sticking. Nice. Not sticking at all. It's very liquid. The juices have come out. Just want to give it a nice mix. Just want to nicely curcule. Close that off. Let's add the sugar. Again, I'm just going to go one cup of sugar. Okay. Let's bring the bottle over. Let's use up what we got left from here. Pomegranate is like a 5-2 baseball player. Good for everything. Again, looks like with the fruit. No, no, because we already used up a little bit. So this one took up more vodka because there's more spaces between the plums. The grape's less spaces, right? Gicho's pomegranate salad dressing is killer too. Yeah, yeah. Super delicious. Super delicious. I'm glad you like lonely piggy. Nice memory. Beautiful color. Look at that. Just beautiful. Right? Just beautiful. Take a look. So we got grapes. Grapes and plums right now. These are heavy. Super cool. Amazing together. Right? A little bit of vodka-legic leakage from shaking that. Cool. Look at this. It's curdling. So just give it a shake or swirl. The foam on it is amazing. This one too. Let's put that. I'm going to open that up so it breeze a little bit. Blackberry. Blackberry, blackberry. Base manchiccio. Are you a fan of beets for sure? I made a very quick and easy salad with arugula beets and gochis. Nice. Beets and gochis go amazing together. Some simple and great. And balsamic vinegar and some dressing. Yeah, fantastic. You can do beets, apples and cabbage. Beets, apples and cabbage or just beets and apples is really good. First time chat. Raid, raid, raid, raid. First time chat. Lots of first right? First time chat. Hype. Welcome to our live stream. Bleak attack and monkey geek and dinosaur 1331. Welcome raiders. Welcome raiders. Salut, salut. Raiders, raiders. Let's make the blackberry. Master chef. Let's make the blackberry. You know what? Let's stay consistent. We'll put the blackberry in this as well. So I'm going to bring out the jar that we put in the fridge. So this is our blackberry. So we're going to put this in there. Okay, this one I'm going to have to use a spoon. I'm going to leave it open for this a little bit. Same with this because I don't want it to go boiling over while we're busy making this stuff. Beautiful. Thank you. What's up? Diet Coke for life. Diet Coke for life. Don't eat that stuff or don't drink that stuff.  You can hear the curdling right? Okay, these guys are curdling nicely. Let me do a little shake on this. This is blackberry jam we're going to be making. Two pots of blackberry jam. Very liquidy. Very liquidy. We're going to leave a little bit of gap there. I need to put the little handleers. These guys aren't here because it's getting hot. Okay. How long do I let the plums sit? The plums again. I'm going to let sit at least a month, month and a half. The longer the better for the plums. Okay. Ray, Rachel, sorry for the late message. Hope you're having a beautiful you too as well, Ray. Thank you very much. Thank you very much, Ray. Ray, Ray, Ray. And first time chat. Sorry if I missed some of the first time chat in Ray's game. With the cooking sort of time-sensitive scenes such delicious food made me hungry and the smell. My God, so good. Have a beautiful day today and always, always, always. Thank you. You're amazing. Monkey says to Ray, basement. What does Ray mean? Should I be concerned? No. It just means they're coming in from another live stream, which is sort of cool. Look at the size of these blackberries. I mean, look at this. Look at the size of these. Fantastic. So juicy. And what I'm going to do is I want to throw these in here too. There. We lost a blackberry. How are these guys doing? Good, good. How is this doing? Good, good. You can hear it, right? That's the sound you want without a gulp. I'm going to add one cup of sugar to this as well. Yeah, I love the sound of it. The curdling. And slowly the blackberries will sink in. The sugar will sink in. And then we'll give it a shake again. Again, putting these later on. I'm going to put them on a windowsill for a couple of days in the sun. Let it heat up. Let it sort of not melt the sugar, but dissolve the sugar, right? It smells pretty good. It's like blackberries. Let me give this a little white. Delicious. I'm just going to give this a white. I'm just bringing these guys over. Get these a little twist. Chicho, do you think crypto, once again, hit all time high eventually? Hard to say, man. Hard to say. It really depends. It really depends. It really depends how dark we go. So this is really liquidy. We need to reduce this. We need to reduce this. So it's going to cook. So I'm going to keep the lid off of this for a bit. I cut myself some watermelon to eat as well. Like there were amazing blackberries, but wow. Really juicy. Really juicy. Hard to say, Ronnie. Within the next three years, crypto might go down to zero. George from Peru. Hi, Chicho. I was watching some of your math videos on YouTube. Awesome. I hope they helped. Now, this guy's curdling a lot. So what I'm going to do is to reduce the splatter. I'm going to put this on top of it. A little screen. Okay. I'm going to put this on top of it. So because this one's curdling more. So it doesn't just go all over the place. Okay. This one's not bad. So we're going to leave it. Let me get caught up with the chat. If it goes down to zero, that'd be very interesting. Very sad too. It means centralized power destroyed it. Right? Watermelon lime amazing. Watermelon cheese, I love really like. I added very little. Like I added like quarter of a cup, not even. Right? Just to make sure the bottom doesn't stick. Right? I mean, that's perfect amount of sweet to sour. Yeah, indeed. Watermelon and lime. Lemon. Lemoner lime. The switch and I don't want to generalize, but I'm talking with the more more normie types in my life. Crypto has taken a huge hit. Lots of terrible mainstream PR. Indeed, indeed, indeed. And crypto might have been sort of a trap just to get people used to digital currencies. Right? Not crypto, but digital currencies. Get them transferring over and then centralized digital transfers rolled out. Welcome to 1984. Right? No dairy. You're one of dairy free. Adramas. Yeah. Alligato. There's a few people. No dairy. I no longer prefer such better plant options such as coconut and cashew, cashew, delicious. First time chat. Red. I get Chinese Kung Fu master. Maybe. Salut. Welcome to our live stream. So let me do this. Let me do this. So what we need to do, we need this to reduce basically. Okay. Now I want to start heating up the jars slowly. Okay. But we don't need to do that yet. We're going to get the water boiling for... Let me do this. Let's do this. How's our live stream? Is it lagging? Or is it good? Are we doing good? It's probably not. Plus with guys like me, I don't know if the mass produced dairy industry has been... Oh, indeed, indeed. We try to go local and do this. Arm batch is probably better. Yeah. Is there a lag? Let's check it out. Are we lagging? Are we lagging? Hopefully not too much. Lag, lag, big lag. Uh-oh. Uh-oh. Oh, it looks like we're back now. Yeah? We're back. We're back. Are we back? From my end, we're back. Back? Are we back? Better. Better? Yeah. From my end, looks okay. Tough. Not good. Touch. Maybe it's catching up. It must be catching up. We have non-static drink show. I'm good now. You're good? Okay. What's up, teacher? Long time follower. Jingle bells. How are you doing? Enjoying the ride. Nice, because that's all it is. Wondering if you would ever consider watch a long stream where we, you, choose a movie and watch along together. If so, my vote is for Shallow soccer. What a great movie. What a great movie. Hope all is well, brother. Indeed, indeed. Shallow soccer is fantastic. It was simply a couple of times. Long time ago, though. It's good now? It's good? Okay. Good, good, good, good. Let's check it out. Yeah, good for my end, too. Okay, okay. No good. Mix this up. Yeah, we need this to cook down. Now, what we need to do as well is I need to boil a pot of water, because we're going to do a double pot system where, where is my lids? Oh, they're in this. So I put the lids in this, right? So I'm going to boil some water in another pot. Pour the boiled water on top of this, because all these are washed. We just want to, we just want to sterilize it, right? And then I'm going to put this in another pot that's already boiled water. So let's do this. You know what? I'm going to, I got tea going here, so I'm going to kick up the tea here. And what I'm going to do is, here's the other pot that we have. I'm going to boil water like this. Boil this water. Let's kick that up. And we've got the tea boiling as well. So all we can really do now is sort of go on a holding pattern. I'll show you the trays that we got set up. We've got 150 mil trays here. And what I end up doing is I've got four trays of jars here. I've got 150 mil, 250 mil, and 500 mil jars. Okay. And what we're going to do, we're going to heat up the jars to around, put at a temperature of like 350 or so, 375. And then kick it down to 350 when we're doing the jarring process. Okay. So we're not going to start it up right now. We're going to wait until this reduces a little bit, curcles a little bit. I'm going to kick this up a little bit, the temperature on both of these. Let it curdle harder. Shallowness soccer looks great. And I have to give it a while. Shallowness soccer is amazing. I don't know, it's so funny, so funny. It's one of the best soccer movies there is. Seriously, good soccer movie. This here, put this here. Yeah, we're doing good with the string. It's not lagging. That's good. It's a hilarious movie. It's a hilarious movie. Good. Kick it up, kick it up. Nice. Look at the color on this now, right? Look at the color on that. Very nice. Water is boiling with tea. So I'm going to do stats. And I'm going to pour that on top of this. Let's make sure this is okay. I'm going to move this guy. We need a little bit of space. So what are we going to do? And I'm going to move this guy away from here. I'll be right back. Ourself's a little bit of space. Let's move this guy there. And the water is boiled. So all I'm going to do is, we'll don't burn ourselves. Make sure all the lids get submerged into the boiling water. So let that sit like this. And we can pour a little bit of water in this. No, that's good enough. And if you're ever dealing with pot, be careful with steam, Gang. If you're ever doing what I did, picking up a kettle and the lid is not on it, and it's boiling, steaming, all you have to do is just blow on it a little bit and get the steam away from your knuckles. So your knuckles don't burn. Be careful. I do not recommend doing that all the time. Okay. Or if you're not used to it. Hidden gem classic, indeed. Shalom soccer. No goal is the best football movie out of God. I don't know that movie at all. Deep Flake. How are you doing? Shalom soccer. Yeah, yeah, yeah. Super good movie. I don't know no goal at all. Boy, hockey. The only sport you're allowed to fight. Boxing too. Yeah, that's one reason I stopped watching. I never really got into hockey, but I didn't like it. I don't like the fighting aspect of it. Hong Kong. Did we get a follow? Hong Kong. Deep Flake. Yeah, I'm late to chat, so I'm not sure what you were saying, Afala. Yours was the first comment I saw. Okay. Very liquidy, very liquidy. Ideally, you don't want the Black Berries to be so ripe when you're making jam. Okay. It's okay for liqueurs. It's amazing for, what do you call it? For shakes and stuff, but not good for... That's why I picked some black ones. Take a look. And when it's hot, it's more liquidy as well. Right? But we need to continue to reduce this. We need to cook this hard. El Lugot. Goal is about a Mexican illegal immigrant making good a new castle. New castle. So he starts playing for New Castle United? Very cool. Never heard of it. The DS Rokula. Chicho, you ever going to clean shape? I know you'd like to go. I was going to the summer at the beginning of the summer, but I got hit with a little flu and I said I was going to do it, but got the steam taken out of me. Maybe next year. Maybe next year. Maybe we'll go full beer. Maybe I do it in the fall. Maybe winter. I don't know. I don't know. But yeah, I've taken facial hair off before. It looked like a kid. No respect. No respect deeply. What was that film with Eric Canton? Not seen it, but got to love Canton. Eric Canton. Eric Canton. Which one's Eric Canton? I can't remember who Eric Canton is. Yeah, the stream's good. Okay, good, good, good. We're in a holding pattern. Fun. We can talk about whatever we want. We're talking about soccer. They're very nice, very nice. I'm hungry. What are you guys snacking on? I got watermelon going. DSR I don't get. I don't get on respect. Kitty cats are cuddling. We've got a little block that's going here. So I'm going to clean up the sink. Okay, I'll be back. The other thing I need to do is got to make some space. Gorgeous. Country Asian pears. Country Asian pear. We've got some Asian pears. Super delicious. I will find gold and add to my bitchu. Awesome. That'd be great. Nice bitchu channel. I forgot. I have leftover tabuli that my... So Cheryl, you're eating Asian pear. Nice. Lonely piggy. I have leftover tabuli that my best friend made for me. Snacking on that with some pita. Very nice. Very nice. The sweet chin. Been a long time since I had an Asian pear. That flesh was so good. Like a light buttery... Nice. Deep flake. Any idea, thoughts regarding what Putin is about to announce? It looks like they're gonna announce that they're gonna... What do you call it? The special military operation, the areas where they were... This water is boiled. That they were going to... That they wanted autonomy? Looks like. So this water is boiled. So I'm gonna do a double pot. I can't show it to you because I don't want to lift up a boiling pot. I want to put that in there. Make sure it's not going to blow or roll over. Okay, perfect. That was the right amount. And we don't need this lid anymore. This is boiled. So actually, watch this. Looks like they're going to announce that those areas are going to do a referendum. And they're going to request to join the Russian state. And Russia is going to accept them as part of Russian territory. And then we're entering a new, new, new, new phase. Because what that means is now the war is no longer a special military operation. But it's on Russia's homeland territory now. So I can't even imagine what that's going to be. I'm kicking these down a little bit. Okay. The reason we got the boiling there is because the bottom was sticking a little bit. So I have to make sure free it up. The switch I know where Joe told him. Don't, don't, don't. Vlad is scared. This is getting better. Look at this. Look at that. Very nice. Dark, dark, dark. Okay. And what we need to do, we need to mail this stuff as well. Okay. We're somewhere online. We could watch the speech live. Is he giving a speech right now? Oof, oof, deflake. Geopolitics is on some no chill mode. Glad I'm watching someone make jam. Awesome. Iranian love features. So I'm going to make some space over there. Okay. Should I make it over here? Actually, I'll make it over there. I need the sugar anymore. I need these drawers anymore. So I'm going to put these drawers over there. I'll be right back. So this guy we can put. So let's just get this guy a little wash.  Funny. Cheryl, Green River area. That's where you are, Cheryl. Dick Fay. Is that a cat house in the background or a cement mixer or both? That, that guy, is a high tech cat pooper. They go in there. They do their business. He's got a little detector and it detects that a little kitty cat's been in there doing his business. And in five minutes or something, it does a little rotation, spins around. It dumps their business into a bottom drawer. And like that's the steps going up and the bottom there. There's a little drawer. And then once every few days you, and it's in a plastic bag, you open it up, close the plastic bag and throw in the garbage. So it's a self-cleaning cat pooper. But you do have to pick up to get the stuff together and get rid of it, right? Finally home. Randall, how are you doing? Glad to catch some of the stream. At least awesome, awesome Randall. Glad to have you. We don't go. We made liqueurs. Let me show you the liqueurs. We made blackberry liqueur. Beautiful color. Look at this. Amazing blackberry season. Plum liqueur. Have to put it on the windowsill. Let it melt. The sugar, not melt, dissolve. Grape liqueur. And all of these are fruits that we picked ourselves, right? What have we got going on? What have we got going on? This, do we need all this? We don't need all this. We need this guy. No, we don't really need this guy. So let's put this guy over here. Do the cats lonely picky? Do the cats get scared of it at all? Is there any litter in to make it feel like, yeah, yeah, there's litter in there. There's litter in there. So the litter rotates in this little sieve that collects the litter. It's just the system they've set up where it takes the chunks, dumps them and catches the litter. Randall, wow. Those look amazing. Can't wait for the taste test. Yeah, me too. Awesome, awesome. So let me put this. Okay, I can get rid of these guys. Let's get rid of these guys. For the mill, we've got three different levels, right? I'm going to use the smallest one. I thought there was one more. No, this is the one. So to catch the blackberry seeds, right? We don't want the blackberry seeds to go in there. But I'm surprised. There isn't a smaller one than this. I'm going to kick up the temperature on this a little and I'm going to close the lid on it. That's the smallest one. I want the foam to build up on this too. So I'm kicking up the temperature on this and on this. Okay, I need to stream on poop rotation now. I thought about doing it. I thought about doing it. This is a jar of pickles we had from last year. I made some pickles this year as well. It was just fantastic. Now what we're going to do, I'm going to put some cloths out because once we start jarring it, I want to make sure no breeze is going to hit it to crack the jars. So we covered them. Now we're going to have more in that. But I'll make room as... I should make room right now. I want to make room right now. Let's put this guy here. These guys. Let's put these guys here. Don't mind me. Just doing some front end work, I guess, before we start jarring it. I hope you guys are having good snacks. I'm going to put the lid back on this guy too. Close it more. We need to put this guy somewhere because we might end up using it again. Actually probably won't end up using this. I'm going to put some of this dish washer for now. And if we need it, we'll pull it out. Before you do any type of work like this, where you're doing a lot of kitchen work, make sure if you have a dishwasher, it's clean so you can put dirty stuff in there. I got this one. It's a turbo boil. Sitting at three, three and a bit. This one's sitting at four. Let's crackling like this. I'll get the lids open a little bit. Okay. Standard jar boil protocol. Standard jar boil protocol. Standard jar boil protocol. I'm not sure what that means all about. What we're going to do, I'm kicking up the water for the lids on this. We do need to mill, so the milling part is a little messy. I'm going to create a little bit more space here as well. Let's put our mill. You put the lid on it. You put the mill in there and you end up doing this. And the goodies come out in the bottom. You can see it going. So I'm just going to leave this for now like this. Once we start using it, just put it on the side. I'm going to make up a little bit more space here. You sanitize your jars and lids. Yeah, yeah, for sure. But in the oven, no water. So I've washed them all. We bought some new ones, washed them, did a couple of loads of dishwasher, and I've got them in here and I'm going to turn on the oven to 350. Let's turn it down a little. Let's turn it down. Check this out. So that burns. So be careful. The bottom was sticking a little bit. So I'm going to remove this. I turned it down and I'm going to give it a... It was clumped up, so it's not stuck. Good stuff. Good stuff. Use the lid as a shield. Beautiful color on this. Beautiful color. I do need to taste it. So one thing we do, if you want to know the consistency of this thing, I'm going to do this. I'm going to reduce the water in this guy a little. Make sure that's not hot. That is hot. So that's okay. Let's leave it at that. Take a little bit of the liquid, put it in a little container, put it in the freezer. Just a little bit and just put it in the freezer. And then see. So when it gets cold, just to see what the consistency is of it, or if we have to reduce it anymore. Yeah, yeah, like the crab apple butter. Yeah. Like the way we do all almost all the jams I make is done that way. This might end up being more syrupy than jammy. And once I taste it, we'll see if we need to add any more sugar. What's an old-school chef trick? What's an old-school chef trick? What's an old-school chef trick? Let's see. Old-school chef trick. I gotta think back what my mom taught me. The way I cook is just the way I cook. Prep food. I don't know if it's old-school, but there are a lot of tricks that my mom taught me. What's one of them? What's one of them? Well, heating up the jars like this, that's a trick. You don't need the big pot and boil the water. Speed cooling for consistency. That's a trick. Put it in the freezer. Take it, put it in the freezer. But the jar thing, because I never, I don't know anyone that does this. Anyone that have shown that I jar like this, they're like, what? We use the big pot and we do have big pots and you fill the jars and then close them, almost close them and then put them, well close them and then put them in the boiling water and then for like how many minutes and you bring them out. When you're doing that, you can't make as many jars as I do this rapidly. It's not an automated system. I'm just thinking some of the other things that we do. Marinate your meat for a couple of days if you can, if you're going to cook it. If you're going to do marinate, don't marinate just for a day or just for a few hours. Sometimes it's okay, but usually you want to keep meat in your marinade for at least overnight. What else? An old-school trick. Yogurt is good for when you're making shish kebabs to tenderize the meat. So tenderizing, marinating meat, especially if you're making kebabs in yogurt is good. Think of anything else. One of the things I don't do when I cut onions, unless they're in a sealed bag or sealed container, I don't leave them in the fridge because onion takes in toxins from what I understand. Dry heat is risky for glass, but extremely effective. Yeah, extremely effective. One of the things is the trick is to get the temperature because it's the difference in temperature which cracks the jars. We're going to get cracked jars no matter what we do. It's just the risk we take. You want to get the temperature of the liquid and the jar to be about the same because the temperature difference that cracks the jar. When I start pouring into the jars, I pour a little bit at a time first when we do this because you want the jar to climatize. Another thing I do, I'm going to close off all the doors and windows and stuff so we don't get any breezes. So we don't get any breezes. These ones and other. Now what I'm going to do as well, I'm going to consolidate these two pots because we need one of these pots. I have more pots but I rather just consolidate them. We need one of these pots for the for the milling process. Let's see what the jar is like. So stir very liquidy. Stir very liquidy. Oh wow, it tastes fantastic. Not very sweet at all. Tangy. You know what, I'm going to add a little bit more sugar. Not much. I'm going to add a quarter of a cup in this one and I'm going to add a quarter of a cup in this one as well. So before we transfer them, we're going to make sure this sugar is dissolved in it. Onions soak up flavor like a sponge to water, especially when moist. Especially when moist, really? Yeah, onions are essential in the kitchen, essential in the kitchen. We use up a lot of onions. So what I'm going to do now is I'm going to transfer from the little guy to the big guy. This is going to be messy. Be careful with this. Oh, I'm going to go from little guy to big guy. Messy. Lots of splatter. Color in this and then we're going to wash that. Now what I'm going to do is I'm going to give this just a quick wipe. Now I'm going to turn this guy off. Okay, I'm going to transfer it over here. I'm going to keep this on simmer. Let's give it a little raid. We got another raid. What's going on with the raids? Oh, that's a serious raid just came in. Wow, wow, wow. Welcome, everybody. Welcome to our live stream. Hello from France. Salutations. Salutations. Hi. So what do we got? Let's read off the names. Let's read off the names. First time chat. Miliana. Welcome. Welcome to our last stream. Mo Zinger. Salut, salut. Nick Cook. Welcome, welcome. Hello, hello. Steph Patch. Hello. How are you doing? Paul Garf. Hello from France. I want to share with you again the story of my friend who was going to be my friend for a long time at the moment. Hello, it's me, I'm from France. Now I'm going to give you an opening. I'm going to open up the notes. So let's have a look at the comments. I'm running low. I'm going to show you, I'm going to write down because we're on the slow vince. Hello first time chat. Shove, shove, shove, fit, shove, fit, shove it. wolf wolfie poke hello how are you doing doctor skill what are you cooking blackberry jam we're making blackberry jam blackberries that we ended up picking went on three different picks and pick up pick the ton of blackberries we've been eating a lot of it made some blackberry liqueur i'll show it to you and we're about to get into the jarring business we actually we're gonna mill it first we're gonna mill it first edwardo how are you doing welcome welcome rain rain lots of rain pogarf high jam with berries jam with berries delicious delicious wolfie cool thank you for the follow basingala basingala how long is this one going ah we're still gonna go we still got at least a couple hours to do right that jam it takes a while to do but it's well worth it well worth it yummy blackberries okay so i mix this enough so the bottom is good i'm gonna put this at temperature of three okay let it simmer a little bit i'm gonna put this sideways just let it breathe a little bit so it doesn't foam over now i'm gonna wash this other pot here because i need to give it a wash um before we put it here start milling okay so here i can take this camera angle down is that the one oh that's that one that's this one so i'm just gonna give this a little wash right now let's see let's see you know what i don't think we can mill it into this pot because my miller the sides of it are not big enough to sit on this one okay i need to do it on the little guy on the orange guy so this guy it needs to sit on the pot here i'll show it to you watch this see this these guys hook off to the pot but this is this is too small this pot is too big right so what we're gonna do this one why so we can just leave it we can leave it here let's leave there i'm gonna have to bring in the orange guy we're gonna mill it in this okay because in this sits on it nicely right totally forgot about that it's been like a year since we did any jarring right hello from greece greece how are you doing and france by the way my background is armenian lots of armenians in greece and france but if get out and salutations to first time chat and thank you for the rates gang jedi unicorn i can eat 10 hot dogs and three minutes for 25k 10 hot dogs okay check this out gang so i'm gonna put this over here you don't need this apologies about the noise but we're gonna start doing a little bit of mill we are going to transfer the mill thank you very much for the follow a jedi unicorn we are going to transfer we're going to mill it in this and then we're going to transfer the jam the milled product we're really into the bigger jar so we do need that bigger jar as well we don't need this let's put this guy here we can start heating up the jars i'm going to heat up the jar slowly in the oven now the sound is going to kick up guy again because we're turning on the oven right i'm going to heat it up to 325 right now it's the best way to show you guys how we're going to do this here use to see more let's check it out you usually want a little bit of foam on top of this catch it actually let's hold off on a little bit longer just a little bit longer this is going to heat up fast i only got with the stream description uh been amazing blackberry season so we're able to harvest a nice supply let's take it to the next step and make some blackberry jam and possibly some liqueur here's the liqueur and make sure this isn't going to boil over here's the liqueurs that we made today right this is blackberry the sugar in the bottom of this i'm going to put this in the window sill and let it dissolve the sugar and it will slowly right blackberry here's what it looks like this is blackberry liqueur that's what we do five pounds blackberries 2019 so this is blackberry liqueur made in 2019 okay i put one and a half cups of sugar in this i put one cup of sugar in the other guy i have a little taste of this good stuff good stuff another purple and this is probably done like two iterations on this right this is at least the second iteration of adding more vodka and a little bit more sugar smells amazing a taste phenomenal right phenomenal cheers gang salut and get out so good so good we made some grape liqueur we made some grape liqueur right this and all of these are that the grapes we pick from our patio so our own grapes right and this is grapes that we made from 2020 right same grapes same style of grapes from our patio a super fantastic 10 out of 10 i gave it same with the blackberry 10 out of 10 super delicious edwardo what is your oldest my oldest liqueur is a liqueur that my grandfather made it's like 40 plus years old now 45 years more like paste the oldest liqueur i've made is probably 15 years probably 15 right and this is plum liqueur plum that ended up picking when we're picking blackberry salt plum tree went crazy on it super delicious and this is our plum liqueur this is like an old plum liqueur this one's probably eight nine ten years old and this different type of plum red plums okay and we ate one of these earlier in the stream it's delicious a plum liqueur is amazing it tastes super good super good super good cheers gang very yummy very yummy this is getting ready for the milk we're getting the foam build up here a little bit that's what we're looking for 3 3 r oh where'd it go oh you got your visual there's a majestic thanks there was a sub or a follow so wherever that was thank you thank god quick on the sword nice edwardo do you know tamaran yeah yeah yeah yeah for sure i love tamaran juice um it's so acidic i wonder if it would make good liqueur possibly we have some tamaran here we got some tamaran paste right we uh we used to i used to eat a lot of this when i was a kid and you can get the fruit as well it's like beans and stuff so i eat that it's very acidic right i've had this for a while uh very tangy very tangy but i haven't made liqueur with it product of thailand by the way product of thailand because when we're mill enough we're just going to transfer it here okay i'm going to turn on the temperature actually we'll need to turn on the temperature because once we lift up the lid it won't curcule as much i'll show you what this looks like actually and you just twist it and the juice sort of goes down and you do need to go to the scraping part because the meat of the blackberries needs to be in the jam as well you don't want just to just the water just the liquid you want the meat of it as well what you're trying to do is just capture the seeds i'm actually keeping my glasses on throughout the whole thing now right wow i usually take my glasses off but it gives a little protection too with the splatter and then you want to free up some of the seed go the other direction freeze up some of the seed and then go over it again this guy all you can do is just push this with the spoon just push it down and then when you're going to get rid of this just bring a bowl out and i'm going to dump all the meat into this bowl just pick up the meat with the spoon and just get rid of it but make sure you don't get any of the seeds into the jam into the bowl because you don't want i mean i've made jam blackberry jam with the seeds it's fine it's not a big deal but if you're gonna if you're making blackberry jam without the seeds then you don't want to you don't want the seed in there might as well keep it out all right let's move this guy over here let's go over here let's put this guy over here just in case we need it oh yeah let me show you what it looks like here let's go taste of it oh wow very good nice jam nice jam let's put more so this is again it takes time to do this right well worth it though this will provide enough jam for one year at least if not more if you had a huge miller that'd be amazing just plug it in press a button dump it in there press a button you get jam at the end and with this pulp i'll show you what it looks like like we don't we don't really let anything go to waste right with this pulp what we're going to do we're going to put in the jar and pour water on it you get blackberry juice super delicious super delicious mota motaba sanchez hello chicho good to see you after some time because of the time difference i couldn't catch you your stream for a while here in iran ah i hope you're doing well yeah you guys are 12 iran is literally on the other side of the world from me right 12 hour difference welcome brother i hope you're doing well i hope you're doing well keep the thing on i'll see if it stays oh there it goes du bar shalom we've reached 325 degrees i'm gonna kick it down to 300 actually i'm gonna kick it down to 275 25 and then bring it down because we're still a little bit away from actually jarring it becomes very meditative we'll put the the scooper on the side because it's getting hot in there again do not forget do not forget free a song free a song free a song juliana songs the publisher in germany has been crucified for trying to bring transparency and capability of capitalist power to the world for more information see wikileast.org defend.wikileast.org or juliana songs and wikileast playlists all censored any seeds going in there we'll probably get one or two seeds in there it's the name of the game right nice emotes free a song truth truth truth chico tv how are you doing how are you how are you guys are doing well thank you making blackberry jam it's a hard work going into this and a lot of love check out the bottom of this i don't know if you guys can see it check it out see that transfer this so i'm gonna grab this guy let me get the guy here take a look right i'm not gonna use that guy that's for sure i just want to show it to you guys so i'm going to transfer this to the other pot the bigger pot oh my god that looks so good yeah baby night a little chicho i have no idea what that device does but i'm loving your cooking cooking string it gets the seeds to pulp out right it's blackberry seeds right it's a mill so it's a sieve at the bottom so it keeps the seeds above and lets the juice and the meat go through right the leftover make blackberry juice out of it so put this in a jar put water on top and shake it up you get blackberry juice and you can do four or five iterations of it right so keep it in the fridge for about three weeks and we and we drink blackberry juice so and not bad right i'm just gonna put a lid on this it stays warm just gotta make sure the lid doesn't have any because we're gonna have to heat it up again right let's do more it takes all the liquid and the meat like the the skin of the blackberries and stuff right it just takes the seeds out and of course there's a little bit of meat left on it as well enough of color to it but what i'm gonna do now is i'm gonna reduce this to 250 just let it maintain the jars that are in the other the first time chat level 99 seizing the means of production in a most delicious way ha ha indeed indeed and welcome to our live stream 99 i've been following your work for years i'm just a chronic lurker awesome lurking is a good thing it's not bad and salute to all the lurkers and to all the ones all the people that participate right and to the mods the two more of these to do maybe three kitchen is gonna need a nice cleaning lots of splatter everywhere look for the arms who the harder part is actually holding this thing still the rotating is not that bad i want to turn this off too so the bottom doesn't get burnt blackberries indeed knocks now i got i was born a chicho youtube lurker but when chicho moved to dutch i knew my heart was a contributor awesome awesome well we got and we appreciate it oh my god we appreciate it a lot brother beautiful color absolutely beautiful but before start milling this watch this hi you guys how are you doing are you doing good yeah it's sal right there oh you can't see him here watch this sal's joined us oh that's that one oh yeah that's that one it's the one we want there's sal and the view is down here but watch this see this oh you can't see this see this that's the meat of the jam right that's like fruit roll-ups oh you can't see that i'm gonna turn on the camera watch this the kicker is you need to do this almost right away otherwise it gets stuck on there right and the only way to get it off is with water i won't do all of it because we've got business to do sal's waiting for food who made jam and liquor okay i'm gonna put water in this because otherwise it becomes impossible to clean up we're very difficult level nine same here first found chicho first found chicho on youtube started watching the math videos for no other reason than he was good at explaining them now here we are making blackberry jam there let's put this on so you guys can watch salio just chill he's very patient he waited for me to do my thing for a long time before he goes meow give me some food let's see if he's got a little bit but he wants more and then to the jarring business i think after retreat sal let's put this guy over here take a look oh you can't see that watch this that makes the job a little easier let's just let it soak now we're going to transfer it to the big pot how are you doing are you okay are you doing good all of this so what's going on sal we need some food okay let's give you some food okay now i'm going to be how many kilos of bear i don't know i didn't measure thanks for sharing the my pleasure my pleasure mister he's a guy how are you doing so this guy what's going to be easier for me jarring it from this side or jarring it from here this might seem a little easier okay so let's we're going to turn on the heat on this very little very little i'm putting it at two right i don't want the bottom to burn where's the lid for this i want to put the lid on it lid is like gonna hit the isn't it gonna hit it let's see did it hit it no it did too oh it's just barely okay let's just gonna let it eat you need food yeah i can pick you right now because i'm gonna wash my hands yeah you want to come and say hi so all we got he loves liver take a little liver sprinkling on his wet food delicacy come on i'm just gonna go to wash and wash my hands and come back okay i'm gonna turn this off i'm gonna bring this over here mister he's like i am good how are you also i read that you should pick crab apples after the weather gets cold is there any truth to that uh or internet i think so too certain things you're supposed to pick after they get cold for example um autumn olives right autumn olives get sweeter after they get cold we do have crab apple trees i found one on our last outing but they weren't ripe yet so we're gonna have to wait a little bit i'm making black blackberry jam blackberry jam take a look we're gonna just start jarring it right now let me turn on this guy this is our lids okay they've been sitting in hot water this is what i'm going to use to pick them up so i'm just going to put it in the hot water let it simmer uh sit in the hot water sterilize i'm going to put a little bit more hot water in there because it's turn the tea off because we're done with the tea for now uh rando can't get more nutritious than liver yeah can't get more amazing sal loves it we love it liver is the meat of champions indeed mr he's the guy yeah it made elegant said that one so he's like yeah it said it made them sweeter and softer yeah sweeter and softer i don't know about softer but sweeter right more ripe i guess now we're gonna have to set up a system here where we can jar this stuff let's take our blackberry meat and put it over here before we start this i'm gonna have a little bit of watermelon amazing watermelon this season now i'm gonna close the back door because i don't want any breeze to come and crack the jars okay you might have to open it again for the kit kats how tall is that is that gonna fit in here between here it's on top and then you can see it's butter i'm gonna put a little water in here because it's sitting on heat a little bit i'm gonna heat this up a little bit more oh hold on i need to wash this because it's got seeds on it okay so and you need to get rid of this we can put this here put it on your succulent your succulents you sit you put them all in potting soil or do you use a combination and apologies for the 10 000 question uh just potting soil um it could it could vary depending on what what i could get my hands on so i don't want to say just potting soil sometimes it's some of them may have other things in there some some i know the cactus i put some um like a really old cactus i have this like 45 years old i put in like sandy soil and rocks and it's like crazy old it's over there but i can't it's too heavy with rocks and stuff for me to show it to you but potting soil potting soil should do but you could get a little bit of more sandy stuff in there it is steaming a little bit i do want to steam a little bit more i want to curcule a little bit so i'm going to kick it up a little bit the temperature get rid of some of this other stuff that we don't need this guy we're going to need and this guy we can just lick like it's let me see it's it's going to be too heavy for you to pick up like sad was the scoop if you want it give me a look it oh i was gonna put some water in this so the pot doesn't burn we're gonna do some small jars first okay and get a feel for it i'm gonna kick it up a little bit more it does feel hot enough it's not bad we're on the last leg last leg of this thing let's see where it takes us we've got a lot of jars to do and we pull out the jars with this i'm gonna lay these out i'm gonna cover them as soon as we put in here i just want to see one bubble in this one bubble go bloop atomic potato 32 thank you very much for the follow oh we've had oh yeah the lid on this is a little bit when it heats up it expands a little bit right let's put this guy here easier to clean when it's wet i'm gonna do the slow mo it's not hot enough i'm gonna close it let's see i can seal this give it a wipe this one will probably not seal okay because it didn't sizzle and and i waited too long to put the lid on it okay so i'm gonna kick up the temperature on the oven to 350 again and we created a mess on the cutting board so we're gonna clean this up and we're gonna put a plate under here we're gonna take this guy and put it in the corner over there it's gonna hit 320 25 pretty fast let's just see if this will work i'm gonna put a plate here we've got this thing steaming which is good this thing's heating up let's try one more not yet no sizzle yet so this one might not seal either a little bit of curdling oh we need more of it this guy ready first time chat once he puts it in the jar it's not it's not hey it's not hey it's got a sizzle a little bit this is taking forever to kick up to 350 jar protocol in action be careful moving it when you're moving it it gets hot the lid this thing is cold but the jar is hot so if you're gonna move it by hand you got to do it speed gonzalez otherwise you're moving on with these guys right looks like barbecue sauce yeah to a certain degree i guess want it to sizzle want it to sizzle no the hee hee is a light laugh okay jar it's not hee hee it's ha ha ha see that's 420 are you gonna have a chicho jam giveaway extravaganza i almost won a jar once oh my god it was so yeah we'll give the little guys we'll give and by the way again in the next auction i can only ship to canada united states and only by land to europe i shipped some stuff to brazil and a couple other places even one to europe and they never got there and they cost an insane amount of money to ship i think the brazil one like by land it was like 75 dollars like insane right so i'll i'll clarify once we get closer to the island so my apologies the shipping was just through the roof through the roof mr he's a kaya here's a cool story i have a ground hive of bees ground hive of bees in my backyard um but they aren't aggressive so i'm letting them ride nice are you are you sure they're bees or wasps if they're bees awesome go there and steal their honey we got this guy we got this guy good let's see if we get a sizzle positive there are bees awesome wait payment and no delivery and no delivery i didn't i didn't for delivery that was just regular ground no tracking uh no whatever the tracking and stuff to brazil was into the hundreds it was crazy it was insane like i was hoping it was my shipping yeah i guess i would say if anybody wants uh wants the shipping to go to places that are like insanely expensive if they're willing to pay for shipping uh so let's see if we're popping on those or not hopefully we will let's do a 250 we're getting sizzle 250 and a big lid you don't want to go too tight on this you just want to just make sure some sitting nicely we got to pop on a little guy nice how much do you plan on making uh looks like you're gonna make uh five i don't know we're gonna make the whole thing i'm not sure how much it's so lame that's a sizzle i'm gonna kick it down to 325 okay you gotta go slow otherwise the jars will crack why did i need to be under a towel because if a breeze hits like i have all the windows closed but if a breeze comes it'll hit the hot uh glass it'll crack the ground glass that's why i have the door closed as well you know will you be making some uh tasty liqueur after we made liqueur before sorry gang i'm just reading something whatever's directed towards me because this is definitely time sensitive beautiful color to it i want to hear popping not hearing too much popping this one we've got to be careful i gotta get rid of if i see lids that have little scratches on them at the bottom of them i don't use them so i saw a couple like for example take a look here let's show it to you here see this i don't use these so gotta get rid of them so they don't interfere slow me down yeah this one too see some of these are new some of them are used you can pretty much use these about two times two or three times so that's i'm putting this on really low right now oh jeez mr. jor what a mess keep your eyes on the prize right we gotta seal it what a mess what a mess what a mess what a mess i'm gonna replace this let's put this guy here let's do a replace we got our tools sorted out that's good what else i was gonna do was gonna do something else oh yeah i'm gonna replace this guy this guy's done 100,000k auction points sorry gang if i'm not checking out the chat you're gonna kick this down to 300 nicolas you're redeeming thousand points these jars are more towards the back of the oven so the back of the oven is hotter i think i just heard another one pop i know they're not all cannabis jars herbs herbs we got lots of herbs to cook with upstairs the guy says i believe so awesome this is a good size 250 250 is a great size smoke or less we heard another one go that's good no spillage on the rims on this one that's good i have runny i have made home pizza yeah my mom was the expert on that thank you very much for the follow big brat homemade pizza is the best amazing it cracked the jar cracked let me show it to you let's see if you can see it see it right there on the other side see it right there it cracked so when i'm pouring the jam in i try to listen to see if you get a short and it cracks right so you don't want to have music playing when you're doing this or talking too much when you're doing this right it cracked two places i heard it it was another one i don't know if you can see it let's see there's one right there too right there's one there and then there was one there somewhere i can see it from this side but hard for you guys to okay so i'm gonna put this aside because this one's done and we're gonna bring another one and if it's gonna crack it's gonna crack at the beginning so you gotta pour really slow okay you might have poured a little bit too fast on that one i might let this one cool a little bit before we pour it the only big homemade pizza was a good family activity amazing family activity oh we heard another one pop so good oh crack right at the bottom i can see it oh look at this these are the ones at the back of the can you see it see it the back of the stove so they're crazy hot crazy hot let's put that there i'm gonna grab some from the front of the stove okay i've already lowered it to 300 but it's at the back of the stove right that's the problem oh no another one gone another one nice dust another one bites the dust another comrade is dead eight pints of straw is nice i'm gonna grab from the front of the let's do let's do a little guy i'm gonna turn the oven off when you're pouring into a jar if it cracks do not eat the jam in it okay no matter how much how much you've poured it's done last thing you want is eating glass okay last thing you want is eating glass hello chat how are you doing first time chat salut i have no idea what you're saying in russian but salut what else we're gonna grab let's do a fancy one we've used this jar a few times so hopefully it'll hold out we're gonna let it cool a little bit okay i'm gonna let it cool i'm gonna clean up the some of the lids on here if they're disturbed we got two little guys here good and this is at a top at a higher level in the stove so it's not as hot i just heard another one pop so they are sealing which is good these are older jars so we're losing a few we're losing a few jars okay let's do a big one what it is to the temperature of the liquid because i've turned it down the discrepancy between the jars a lot more so because i don't i needed to turn it down because we're getting down to the bottom i don't want the bottom to to stick right or to burn let's try this let's do a little guy sorry about the noise game i hope that wasn't too loud Cheryl chicho have you ever used the wek jars or anyone i don't know wek jars we'll slow on this this is a sizzling like mad this is going to be our last jar gang that's it let's give it a wipe let's give it a wipe and throw this on and seal it up nice that's it so what i want to do i'm wipe this um or scrape this off so it doesn't burn because it is still hot put in the plate i'm gonna transfer this guy over and then i'm gonna have some cleaning up to do today take a look so let's scrape this stuff off so it doesn't dry so we can get these goodies off so this is going to be jam we're gonna eat in the next couple of days let's do let's do i want to waste any look at that let's see if we've got a little yeah it's going to be hearts taking this off oh we got more gloves dirty when you make jam everything needs to be washed anyway you get splatters see you can turn this guy off too and that's it okay this needs to be washed as well let me give it a little rinse so everything becomes easier to manage that was fun first time senor hezikaya senor sweet sweet jam sweet sweet jam take a look you're gonna be eating this let me scrape this off too now i can open the door maybe the kitty cats want in because and this tastes fantastic wash them and put that away okay very good oh look at this if i didn't have a good tea i'd be licking this nice that's done so that's done oh look at this look at this oh we can lick this by the way that's some professional licking right many people with a beer would not be able to do this they get it all over themselves awesome fun this was sour cream oh my god right wow wow wow i should have a jar of sour cream or a little container let's see so basically we turned the jar out even people would not appear with we turned this into this right return blackberries very look we turn blackberries delicious delicious blackberries so good into blackberry jam a lot of love a lot of hard work right a lot of sweat no tears here's a little bit of sour cream oh look at some of the paste here here's some of the paste we scraped off the other not bad the jam is better i'm gonna put this here nice sal you're back good boy a little bit of sour cream take a little bit of jam of course you would do with bread but with this it's pretty good very good very very good very good very good hello god no dairy hello god blackberry jam with meats would be amazing too a perfect stream to end the bird no i'm growing my own peanuts next year peanuts wow talk about the deep state no no deep state today talk the deep state can kiss my ass those nasty people hi sal how's it going you doing good yeah take off my new purse this is salio this is a good kitty cat hey what's up yeah always wash the hands after playing with the kitty cats i'm gonna take down these guys these cameras their sound watching us do you got some cleanup to do blackberry pork oh elder god yes please first time chat sweden official wow spongebob rocks or the first couple of seasons and the first movie did anyway jam and mustard would be good jam and mustard i don't know maybe but blackberry and pork would be amazing my god yo sal dude see that's a tomato potato oh who's this cute dude he's he's sal and then via's around via's his brother we call him salvia i like sal's uh senor uh senior he's a kaya says sure does and most white meat actually yeah white meat turkey would go phenomenal as well phenomenal as well sal roseberg senor has a kaya chicho do you have your own fruit trees um grapes we we harvest our own grapes we got some berries herbs zucchini tomatoes he's a sweet boy charl he's a super sweet boy and gang do not forget do not forget free assange free assange free assange julien assange is a publisher and journalist that is being crucified for trying to be transparency and accountability of capitalist power to humanity something that we desperately need in our societies for more information see wikileaks.org defend dot wikileaks.org or countless countless resources available online for you to find out what this is all about oh the name combo love it do you atomic potato it was just a coincidence i tell you if there were triplets we were gonna call the other one divinorum on a hot hams oh my god jam and mustard charl jam and mustard on a hot hams sandwich oh oh sal looks a bit wide the noise slim man views views pretty wide well not wide but but sal is lickety lickety split he eats a lot though crazy he eats more than uh via does but he's just uh that's just the way he's made right i should do grapes on my fence yeah yeah check out our previous videos i put out a video if you go to either uh the baby if you go to uh bitchu rumble or odyssey you can go to censor tube as well two videos ago or something or next video no i think we've done grape harvesting videos but i think in either today or tomorrow i'm gonna upload a uh grape harvesting video that we did previously on a live stream you'll see how the grapes are set up so abundant so like so much we've got so many grapes this is just this is just two bags out of four that we got in the fridge we have in the freezer we just made some grape liqueur we've made grape sauce so patient oh another one just cracked we made some grape uh sauce like uh like it's a concentrate some grape concentrate take a look like super tiny like these are green grapes by the way right so this is what the grapes look like well you saw the green grapes here's grape liqueur that we made just today at the beginning of the stream before we did the blackberry jam cooking right this is the grapes from last year that we made liqueur right 2020 10 out of 10 fantastic super delicious okay and this is super tangy it's like concentrate so so good you'll you won't find anything like this in the store right not too much sugar it's the sweetness and the tanginess of the grapes and then you want to make grape juice you just pour this on right less tangy super delicious and we have another big jar double the size of that in the fridge grape vines it's cool it's cool no i we have family has in the past made our own wine but i haven't uh my father used to didn't taste very good but i don't think he was following a series this is decades ago right not too many recipes available back then the color is amazing the taste is amazing sharyl i blame sea death for the jam and mustard idea it just brought to mind a sandwich a family friend used to make when we visited apricot jam uh apricot jam stone ground mustard pan brown chipped ham swiss i was going to swiss cheese all grilled on sourdough yummy city total title total uh little uh sharyl flashback oh man that sounds fantastic thanks for that seed that sharyl says that sounds amazing that sounds amazing i don't know uh know what i'm doing wrong with my wine but uh they always have a weird aftertaste oh there's um there's a person that comes here uh nagushka or who is it that makes wine and they gave us a little hint regarding the alcohol concentrate uh percent and stuff like that i don't think they're around today but uh you can come to our discord here's our discord channel and um you can pose a question anyone you need uh have any ideas about wine oh you're liqueur with my liqueurs not oh with your liqueurs really um i don't know is i'm just add fruit and sugar that's it i use organic cane sugar i don't use processed white sugar so the process white sugar might be it if you're using processed white sugar i use organic cane sugar and no aftertaste no aftertaste sorry gilded i mean gilded gilded gilded not did i say that oh did i say the bad d word damn gilded come to our gilded server that's where uh there's a lot of people sharing information and whatnot but regarding the liqueurs uh organic cane sugar i have some organic sugar i'll try it yeah try it out try it out okay um other a couple other people mentioned this as well they're one of the person i remember someone saying that uh but i don't get any after weird aftertaste at all at all if anything just gets better and better as it ages but i haven't had processed sugar other than going to pastry stores and buying pastry uh for a long long time a long time process white sugar anyway gang let's call the stream thank you very much for being here um we're about four hours long over four hours which is what what our estimate was as well right so fantastic stream uh thank you for being here if you want to know what this work is about let's check it out i'm on patreon and i'm on some sub stack and i'm on subscribe star for those of you that are supporting this work on patreon on other platforms as well as twitch gang thank you very much for the support it is in large part because of your support that we're able to do what it is that we are doing and thank you very much i hope you enjoy this content enjoy the rest of your day everybody indeed indeed gang we do announce these live streams 30 minutes 45 minutes before we go live on get our minds vk gap parlor and big club and we'll see what other platforms will go on uh in the future and for live streams where we don't have any visuals and i'm not moving around as much we do upload the audio sound cloud as a podcast and those podcasts should be available in our favorite podcasting platform including spotify itunes and google play and again the platforms can follow us on for everything bitchy rumble in odyssey uh censored information uh censored to youtube doesn't allow us to load everything so you're not going to be getting all the content that we create it's all uh sort of limited so if you want to follow all of our work you want to be on bitchy rumble or odyssey aside from that gang and mods mods mods thank you for being here and taking care of business and having our backs on twitch on these live streams as well as gilded aside from that gang i hope you guys have a fantastic fantastic tuesday or wednesday if you're into it now and um probably do a live stream on the weekend but i'll let you guys know we'll talk on gilded see what we're up to okay have a lovely day everyone bye for now