Very good, very good. Let me just get confirmation. There we are, sweet. Hi everyone, this is Gicho. Welcome to my channel and welcome to another live stream. Today, we're doing a cooking live stream. We're gonna make some hamburgers. We're gonna make some fries. I'm gonna take, talk about books. Basically, book recommendations. And I'm pretty sure people are gonna discuss some books as well. This is sort of a request that came up and one of the best times to talk about books, movies, music. Just some of the joys of life is when eating, when making food. So this is a great opportunity to do so, right? I think the first cooking stream we ever did was philosophy and pancakes. So we're doing hamburgers, fries and books today. I hope you're doing well. Today is November 19th, 2020. And we're gonna go nice and chill with this stream. Enjoy our time together.  Oh, God, how are you doing? Notifications go out on Discord and Twitch. I am on Patreon. Patreon.com forward slash chicho, C-H-Y-C-H-O.  Everything's layered on mathematics. More on that, not that we haven't done a lot. We've done hundreds of videos on mathematics and how it relates to basically every aspect of our lives, but we're gonna kick things into high gear come the beginning of 2020. As we go on a mass decentralization, the next phase of it. So we're not dependent on just one platform too. For our main audience, right? Or two platforms. Right now we have two main platforms Twitch and YouTube, but we are on BitShoot as well and we will be expanding that, okay? And there's gonna be a lot of writing that slowly started working towards to put out for the math content, okay? So if you wanna know what this is about, I am on Patreon, you can check out that page. Everything's creative comments. I don't put anything on Paywall, so share and share a like. And for those of you who've been supporting this work, awesome, Allah God, this score notification's sent. And for those of you who've been supporting this work through Patreon, thank you, gang, for your support. I know some of you have been there for a very long time since I set up my Patreon page and I really appreciate the support. We are live streaming on Twitch, the chat that you see here. If you wanna participate in these live streams, Cyberpunk 2088, how are you doing? It's you, Joe, how are you doing? Doing great. Skelox, more cornflakes, smello's cornflakes. I always get cornflakes. I always say cornflakes at the end. Hello, lad, how are we doing? Doing fantastic, gonna cook up a ton of meat and a lot of fries. Emily, how are you doing? Welcome, welcome. Twitch as well has gone out, awesome. I can see people rolling and absurdicon. How are you doing? Nice kitchen, thank you, thank you. Slickmick99, hey, Chico, literally just had burgers, nice. I'm looking forward to this. I've been craving burgers for a while. I need some major comfort food for a few days and this is gonna be it, or we need it and this is gonna be it. And it's fall, right? You need powerful food. Cyberpunk cornflakes are awesome, cornflakes are awesome. GBR33, Chico, glad to see the stream. Me too, glad to be streaming. Young Polax, Chico, how are you doing, young Polax? Gravity of the situation, how are you doing? It's been a while, what's up, Chico? How's life, man? Hope you're doing well. Gang, we are live streaming on Twitch. For those of you who have been following this work on Twitch, you've been here, participating in the chat. For those of you who are following or subscribing who are using your points in auction streams that we're gonna start doing, thank you very much for being here. Fun ride so far and I'm pretty sure it's gonna be a fun ride for quite some time to go. I do announce these live streams on Parlor, Minds, VK, Gab, I'm missing one, and Twitter, and elo, elo and Twitter, right? So if you wanna follow this work and see what this is all about, the links will be in the description of this video and you can just go on our chat on Twitch and just put exclamation marks, social and all the links will pop up irrelevant if we're streaming or not. That's active all the time, okay? For live streams when we don't have any visuals, which we do right now, the audio for them will be uploaded to SoundCloud as podcast and I'm slowly moving towards uploading all the audios to SoundCloud. I just need to get some other stuff set up, moving closer and closer, moving closer and closer. LilySticksTV, what's up Chichou, curious, what do you like to put in your burgers? Man, the only thing I don't put in is, well, I don't like is radish. No, not radish, is the radish, the green radish, that sweet stuff, I don't like that stuff, but I like pickles, tomatoes, greens, cheese. Mustard is good now, it depends on the type of burger, mayonnaise, I'm very mushrooms or mushrooms. Onions, fried onions are all so good, really. Burgers, there's gazillion ways to eat it and they're all delicious.  I've commented back and forth before, always a good comment. Yeah, all this, you just left a comment regarding tea, Trump, right?  I was gonna reply back to you, but I didn't have time, I had to go live. Twitching Jason, how are you doing? Afternoon, gang, just had some leftover ravioli and cooked eggs. How are you doing? I cooked yesterday, but man, I'm expecting the stream to make me hungry again. I'm already hungry. One duchy, I don't know what that means. Young pollocks, pickles, pickles, delicious, homemade pickles we got as well. I can eat a whole jar of pickles right now. Worcestershire sauce, yeah, you know what? I haven't had Worcestershire sauce forever, man. Yo, yo, Kebabs, how are you doing? Cornflakes, been looking forward to the stream. Me too, me too. Gang, we will be uploading this video to both BitShoot and YouTube. And for those of you who've been following this work on BitShoot and YouTube, YouTube for 15 years now, basically, and BitShoot, we've been on for four years, five years now. Pretty much like a year after they went live or something. Thank you for following the work there. Thank you for turning on notifications. You're guaranteed to get notifications on BitShoot, not so much on YouTube. You know the deal. YouTube is rolling out some stuff, which is absolutely crazy. They're basically telling their partners that we're not a good partner. So, or they're not a good partner. So we're gonna start decentralizing a lot more, putting a lot more effort towards that again.  And thank you very much for your support. Gravity situation, yeah, I did. Please don't ever take my comment as being, no, brother, I don't. I'm just a natural debate. Dude, no worries, no worries. And just to answer you, I am definitely not an apologist. Like people define wars as ground wars, you know, this war, but that's kicked up much differently, right? So people say this Joe Blow, Schmuck hasn't started any wars. But in my book, they have sanctions as a war, cyber warfare, economic warfare, those are warfare, right? Let's go, boy, how are you doing? Greg is my Big Mac. It's your Big Mac. Greg Kins is my Big Mac. I have no idea what that means. Tucci Jason, how's the weather up there? Right now, by the way, starting to get chilly on the East Coast. Yeah, here the weather's weird. It's been raining, stormy, windy. It's been fun, tell you the truth. I don't mind that. I wouldn't mind a few more sunny days, but it's fun. I like chaos, chaotic weather. I like chaotic weather. By the way, gang, drinking some blackberry liquor. Salute. And we're gonna start cooking things up right now. Okay, as you know, got the two cameras set up. You got the main camera set up. Today, we're gonna make hamburgers. Let me show you what we got going, because there isn't too many ingredients in this. We made hamburgers before with four pounds of meat, right? So the recipe is online. And I think I only provided the video. The last time we made hamburgers, I think it only went to Bitshoot because we talked about some politics that it was gonna get nuked on YouTube. So I didn't even bother loading it on YouTube. I think I couldn't even find it on YouTube. Like, look, I wasn't there in the cooking playlist. So I assumed I didn't load it on there, right? But it is on Bitshoot and the recipe is there. So the recipe was this, right? We're gonna use four pounds in the previous one. Use four pounds of ground beef. Okay, two cups of breadcrumbs, one large onion, two large potatoes, two eggs, and we added salt and about half a teaspoon of baking soda, right? I'm gonna kick it up today. I wanna make enough burgers that we're gonna have some. I'm gonna freeze some, because this meat wasn't previously frozen. So we got six pounds of ground beef and this isn't regular. It's a lean ground beef, right? So previously I did, I think, three lean, one regular. So it had a little bit of fat or two and two, right? So for this, we're gonna add a little bit of oil. Hopefully I'll remember. I'll put the olive oil over here so I do remember to put it on, okay? So we're gonna add a little bit of oil to it because you do want it to be a little bit fatty, right? It's burgers, right? Chicho, I love it, Chicho. I can have cheese. So I asked for extra pickles. Oh, Gherkin's pickles. Is that what it is? You can't, I'm assuming you can't have cheese. Can't, yeah, yeah, can't have cheese. So you asked for extra pickles. Ah, I've never heard of Gherkin. Is it a name brand? Liquor looks on point. Liquor is fantastic right now. Lonely Piggy, how are you doing it? Chicho and Chad, big moves forward for the RCMP recruitment process. Nice, started running and mad. It's cold, oh my God, you're running, you're starting right now. Running in the winter is heavy on the chest, right? We got some breadcrumbs, okay? We got the breadcrumbs, we got the potatoes, we got some onions. I couldn't get my hands on any large onions, so the little onions, so we're gonna use a whole bunch of little onions, okay? But what we're gonna do right now is, let me turn on the cameras, okay? We're gonna boil some water, cut up some potatoes, start the making the French fry process going, and then we're gonna work on the hamburgers, okay? So let me turn on our videos here, okay? So I'm gonna kick this up, put it on high. Actually, I'm just gonna use this small element, okay? So I'm just gonna boil the water here, and as we're doing that, I'm gonna cut up some potatoes, and I'm just using russet potatoes, gang. Russell, russet, or whatever it is, right? I got a whole bunch of potatoes here. I wanna make a fair bit of French fries. I just want comfort food, man, right? Onions are my favorite food. Eat raw onions, as it's not wheat, man. Onions, we used to eat a lot of onions in salads, but people don't like raw onions where I am too much. So basically ended up not taking that out of our recipes. So our repertoire, when I was a kid, we used to do a lot, right? Let me show you how I'm cutting these. I usually do this, right? Can you see that? Yeah, I just do this, and then split it up, man. Man, that seems a little wacko what I'm doing here, but it'll move, right? So I do this, and then these become my French fries. So you get them like this. Sometimes they end up thicker, sometimes they end up thinner, right? And then what I do when I'm making French fries is boil the potatoes a little bit, right? Pre-cook them a little bit, and then I put them in a bowl, mix oil in the bowl and the potatoes, and then I put them in the oven. Okay, and I basically make potatoes in the oven. Where did I get that knife? I don't know. I think it's my partner's. She got it. It's not bad. I did a couple of quick sharpens on it. I should do it. I should have done more, but we're just gonna be cutting up potatoes and onions today, so not very much usage. Love making fries that way. So good, so good, so good. You don't need to deep fry everything, right? Even though it could be very delicious. Actually, the knife is a little sticky. These are gonna be big fries, actually. I usually cut them a little bit smaller than this. So that was three potatoes. I think that was three potatoes. Let's do more. And we're gonna cook one tray right now, just so we have it as a snack as we cook the hamburgers. And then we're gonna make some of the fries with the hamburgers, right? Because one thing we wanna do when we're making food is make sure things are ready at the right time. We don't want the fries to be sitting there getting cold. What kind of books are we talking about? Gang books. Here, let me show you my two books I recommend.  One of the books I read when I was in high school that really influenced me, got me thinking. C.S. Lewis, Fernseeds and Elephants. It's essays by C.S. Lewis. Highly recommend gang. Get you thinking, right? So I read this when I was in, I think grade 10 or grade nine or something like this. And I found it, I liked it, right? I liked it a lot, especially the essay, Fernseed and Elephants, I think. That's what it's called. I actually need to, it's called Fernseed and Elephants, yeah. It's an address that he made. I can't remember where he, C.S. Lewis, made it. And really, he just got me thinking as a teenager. So I do recommend that one as often as I can. That's my book recommendation. And I have another one that I read when I first started teaching mathematics like 20 years ago. And it's called, I think it was about 20 years ago, God's Equation by Amir D. Assel. And it's basically how Einstein came about with the theory of relativity. And with Fernseed and Elephants, I learned that there's a perspective, multiple perspective to certain situations, right? It taught me how to think in large part or a way of thinking, right? This one taught me that collaboration is the name of the game because Einstein couldn't have come up with anything on his own if he wasn't able to collaborate with people, right? So I found, from that book, I realized Einstein didn't know everything. He got help from a lot of people, right? That's my two book recommendations for this trip. What are you guys recommending? Amir gonna surprise, yeah, can't go wrong with this, no, my dad made me read Native Son in high school. I don't know that one. I wasn't interested initially, but once I got into it, I quickly became my favorite of all time, really Native Son, I don't know Native Son. I'm gonna transfer the fries over to the pot we're gonna use. I'm gonna put this here. Or the bowl we're gonna use to oil them up once we start cooking them. This thing's boiling slowly, but I'm gonna wait until it boils, okay? I'm gonna cut up more fries as well. I love to season my fries with cayenne, nice. Onions, garlic powder, salt and pepper, oregano, nice. Sometimes after they're done cooking, I'll put some raw milk parmesan, cheese powder. Oh my God, that's a meal on its own, John Zuck. Hello, hello, Spider-Man, how are you doing? Hope you're doing well. So that was what, four large potatoes, I think. We're gonna do more. So we got this much so far, one more. I wanna cut up a couple of more large ones, or at least medium-sized ones, anyway. By the way, gang, how often do you find yourself reading books in general? I personally go through phases. I'm about you guys. Sometimes I sit down, I read a couple of books back to back, sometimes I start off a book and then don't find it interesting and I walk away from it and don't get back into reading for a few months, sometimes even. Right now I'm through, it's been a few months since I started, I was reading a book other than graphic novels or large long essays and stuff. But I'm definitely craving the need to get into a book again, Young Pollacks. I'm not reading, Young Pollacks, it was period in my life where I didn't read for a few years or didn't read any books for a few years. Once I got back into it, man, I question why in the world I didn't read books. It's meditative, it's relaxing, it's informative, it kicks you into a mindset that our present life does not accommodate because everyone's into the immediate. So books slow things down, important to do. Having a hard time finding the time to finish books lately but getting into short stories. Short stories are awesome as well. A fish named Squish. Welcome back, hope you're doing well. My concentration level is horrendous. Oh, that one lost the chat on it. That was Miro, I think. No, that was Eagles, The Cycling, horrendous. Can't ever really focus. Try it, do it. Most of the books are red, are set in France, Elder God says. I just noticed it as you were talking, really. Wow, wow. I've been trying to read more as of late. I don't do it often. GBR, yeah, I think many of us. Skaggog bones, I can't read books nowadays. My dopamine level is way too high for all the social, and that's the kicker. We have to get it back to something that our bodies or minds can handle, right? Miro, for me, the hardest thing is getting started. Once I get interested on a book, I can't start it.  Unless I hit something that is like, all of a sudden just throws me out a little bit. Absurdical, last book I finished was Dragonwing, very nice. And I'm halfway through Alvin Star, very nice. The Deathgate Cycle has been getting me back into reading previously. I hadn't read a book besides comics and graphic. Yeah, oh, Absurdicon. You're reading the Deathgate Cycle? That really, for me as well, kicked it up to another level of, after I finished the Deathgate Cycle, I was like aching for something. Like, I had withdrawal symptoms, right? Because it was so brilliant. It was so brilliant. We're gonna throw the fries in there. The water's boiling a little, right? Be careful putting the fries in there. We're just gonna mix this up so the potatoes are in the water, okay? Apologies if I'm missing some of the chat gang. So have you ever watched a movie, two years, 12 years, a slave, 12 years? That was in the last few years. No, I don't think I've seen it. Young Pollacks. Okay, I'm gonna put the lid on this, but I'm gonna watch it because potatoes, when they boil up, right? They foam over. I don't wanna make a mess. So I'm actually gonna put a little slant on it and then when it starts boiling again, it's just gonna knock this thing down. And I'm gonna reduce the heat on this down to, I had it on high. I'm kicking it down to about five. I don't wanna get it out of hand, right? Bah. Have you read bah? Like David, duh, no. Gina, how are you doing? Lo chichon cha. Padre, padre, padre. How are you doing? It's an experience that you really can't get anywhere else. Really great to have a relationship with a good book. Indeed, congrats on the 1000 video chichon. Hope everyone as well. Awesome, thank you very much for the congrats, Padre. And agreed with you regarding books. It's a state of mind you will never get from anything else, period, right? What genre of books does everyone like to read? Yeah, indeed, what's your genre? Cycling says fantasy. Tyson Terrace, Evan, how are you doing? Hello, chichon, I'm gonna be honest. I have never read an actual book. I have only finished kids books when I was a kid. Tyson, when I was in high school, I think CS Lewis books are the only books I ever finished, right? All the other books were forced on me and I wasn't a reader, really. I didn't like reading books, but once I got into it, man, really, you can't, just, it's a discipline. You need to get yourself into that state of mind. Gang, we're gonna grind up some potatoes because we're gonna put some potatoes in with the meat, mix it up with our hamburger, right? We need potatoes in there. We need onions in there. What I'm gonna do right now is I'm gonna shred up the potatoes, throw it in there. Maybe I should do the onions first. Let's do the onions first because the potatoes, if they sit out a little bit, they go darker, right? So I rather not have them go darker. So let's do the onions first.  We got a whole bunch of little guys. The larger is better for cooking because you got less peeling, right? So the odds are I'm gonna throw in at least seven little guys. Ah, seven? Look at this, there's one big onion. I wanna throw in seven little guys. Okay, for now, maybe we'll do a little bit more. Raw potatoes, very traditional. Is it a traditional? Into the hammer? Let's cut the onions right now, get rid of the skin, and then we'll chop them all up. At P.S. Hey, Gicho, late to the stream. What are you putting on the burgers? What am I putting on the burgers? I haven't really figured out what to put on the burgers. I sometimes, these burgers just eat solo. And by the way, one other thing I like with the burgers, basically just greens, cilantro, parsley, dill. Like sometimes it's just taking the burger and putting maybe, well, cheese, sometimes mayo, and then taking a whole bunch of herbs, again, cilantro, parsley, Italian parsley, dill, and stacking it on top, and then having like a burger and herb green sandwich, which is absolutely fantastic. So good for you, so good for you. Do you keep all the vitamins with the potatoes that way? Asked for me. Again, apologies for missing the chat. Sometimes it flies past me. And that's the rule. These guys are compost. And then get rid of the skin of the onions. Let's put that there. I do have a partner indeed. I have a permanent partner, which is awesome. She's waiting here for the burgers. It's all I do is just peel this. Okay, come on. There must be an easier way to peel onions, but this is the way I do it. Now what I'm gonna do as soon as I'm done with peeling these guys, I'm gonna turn on the oven. Again, get the oven hot enough so we can put the potatoes in there and have them have the oven ready when we put the potatoes in, when they're ready to turn into fries. Did you have a list of heavy reading books for history policy? Man, school never personally motivated me, absurd account, to read books. They didn't. Fernseeds and Elephants wasn't a must mandatory reading book that we had in school. Screwtape letters was, screwtape letters I read. But Fernseeds and Elephants was my choice. The other books that I read in high school, they were my choice that I finished anyway. Some would start and just skim over because we had to answer questions for tests. I meant to ask, what's your partner does, Chicho? Similar lines of work to you or something? My partner is a nurse, Beckman. So, through this whole thing that's going on right now, she's on the front lines. Huge respect to frontline workers gang. We deal with a lot. And we've got to give them more support. So make lots of burgers and give it to them. Chicho found you on YouTube and I'm glad to be here. Congrats on 1,000 videos currently reading the alchemist. Oh, the alchemist, alchemist, I know the alchemist. What did the alchemist? The chat, my hands are dirty. Otherwise I'll scroll off and read your name. But the chat, I can't see your name. You posted that. King Arthur, nice. King Arthur, OG. By Pablo. Yeah, I've heard it, but I haven't read it. I've heard about it, but I haven't read it. He must be very proud of her. Hope she is doing well. All things get to, yeah. Yeah, she's doing well and I'm proud of her. Indeed, indeed.  I'm gonna cook them enough that they're pre-cooked before I put them in the oven. And I'm gonna turn on the oven right now, gang. And what's gonna happen is, unfortunately the fan's gonna kick up so we're gonna have a background noise. I'm gonna cook things up at 420. That's it. I'm decided to be cooking everything at 420. Almost everything. Let's kick this up. Tyson, do you watch ASMR videos? And what do you watch if you do? If that's not too intimate. No, it's not too intimate. For me, I don't watch traditional ASMR videos. As you can tell from the ASMR content that I create. I watch interviews, lectures. I watch educational ASMR that most of it. It's, I don't, you know, I do consider ASMR because I relax to it. I put on videos and I pass out to them. But for me, I'm interested in the topic of discussion. So I read, I watch a lot of lectures, interviews and things like that. And I consider those to be ASMR for me. I don't watch role-playing stuff. It doesn't intrigue me very much. I don't watch, yeah, it's mainly just educational ASMR. And for real educational, not role-play educational, right? Like, I love, I love lectures. Lectures, I don't know, I've watched hundreds of hours of lectures from, like a lot, a lot. Or audio books or audio talks. So that's my main ASMR consumption method. And the other thing I like as well is sounds. Like there's a channel that has Star Trek sounds, right? So cool. So like hours upon hours of Star Trek sounds and science fiction sounds, white noise sounds. So I don't know if people consider that ASMR. I think there's a word for that's other than ASMR, but I don't know what it is. Screwtape was required, Padre says. Very interesting. A lot of books I had to read for school, I just got the spark, no, yeah, smart notes. Or for me it was Cole's notes. Yeah, I went to, for first three years of high school, I went to a Catholic school. So that's why it was mandatory reading. And it was fantastic. And they had mere Christianity as mandatory reading as well, which I read, which was cool as well. I consider C.S. Lewis not to be, well, I consider him to be an intellectual read, someone that gets you thinking about possibilities, right? Looking back, I wish I would have read them, but I didn't want to read them because it was, yeah. Padre, all every kid in school, I think you, there are things we should be learning in school, which unfortunately the centralized education system doesn't motivate us to learn. And it's to our benefit if we do learn them or read them. But because they're so horrendous at explaining to you why and engaging you, that we do things that are detrimental to our own well-being, which is pathetic, really. Carlos, good afternoon, Chicho. Greetings and good vibes, brother. Provecho, which is Mexican means hope you enjoy your meal. Nice, provecho, provecho, provecho. I don't think I'm pronouncing that right. And thank you. I'm gonna put a lot of onions in. King Arthur, hey, Chicho. Hope you don't mind me asking, but are you Persian? Asking because I've seen you cook Persian dishes and because I'm half Persian. I'm, like people ask me what I am. Armenian ancestry born in Iran and West Coast Canadian mentality. So I'm Armenian, Persian, Canadian. And yeah, I cook Persian food because that's what I grew up with and that's what I, our family eats a lot of, right? And Armenian food. So that's my main type of food that I've grown up with, which is amazing, right? Really, Persian food is one of the most diverse types of cuisines that I know of. So many different types of dishes that you can make and so healthy for you. Lots of beans, lots of herbs, lots of greens. They add meat for flavoring and some of the dishes they have are meat-centric but people don't eat those very much or often, right? A lot of their dishes are bean-centric as well, right? Lots of beans in their stews and whatnot. So it's very good for you, very good for you. Tyson, that's cool.  I found your content through ASMR. I get triggers from visuals and sounds together but I use it to help me sleep and relax my mind at the end of the day, yeah. Me too, me too. Like sometimes I put on extremely heavy lectures to relax and it does this job. I know it's a weird thing to say, but it's the delivery that matters to me and the content keeps me interested, wanting to continue listening or watching. Zachman, regrettably I have never partaken in Persian. The best place to eat Persian food is in a Persian household. You can go to restaurants, you will get a sort of a feel for what it should be. But, and there are some good Persian restaurants out there but homemade food is something else, it's something else. Really, gang, I'm gonna cut up some onions. So I'm gonna focus on this. Apologies, I'm gonna miss the chat. I'm just gonna check the potatoes right now. Speedy Gonzala style. Just give them a little mix. And what I wanna do, I'm gonna bring out a fork. Let's put this here. And for me to know if the potatoes are in good state, good state, if they're ready to be pulled out, I put my fork in it and if it's not breaking up, these are almost ready. I'm gonna take care of the potatoes first, gang. Before I chop up the onions, here, I'll show you steaming goggles or glasses. Take a look, let's see. Here, I'm gonna break this. Oh, this one's not. This one's thicker, take a look. It goes in, that one's not ready yet. The little guy was taking apart, you know what? I'm gonna give this thing a couple of more minutes. Okay, so I'm not gonna chop up the onions yet. I'm gonna take off the glasses because I've got some work to do. Cheecho, I'm sure it's pretty obvious. I don't read by my, I don't read by my grammar. Let's do this. I'm gonna put parchment paper on a couple of trays. I use parchment paper. That way I reduce the amount of oil I have to use. So we got that guy ready. I'm just gonna wait until this cooks a little bit. I'm gonna dump it into this guy. Take a look. I'm gonna dump it into this guy, just a strainer in the sink, right? And then I'm gonna run cold water over it. Okay, once I run the cold water, I'm gonna throw it. Throw the potatoes in the bowl, right? And I'm gonna add oil, I'm gonna mix it up and then we're gonna put it into the tray and put them in the oven. That's the process and I'm not gonna salt them yet. I salt them when they're being ready when I'm doing a little bit of flipping and then I salt them. Okay, and I'm gonna bring this. Well, we're gonna use just the regular salt that we have. Salud, gang. Emily, how are you doing? Cheers. I'm gonna move the onions because we're gonna use this. I'm gonna show you what I'm doing. Let's put that there. And this is good. I'm gonna move this guy over. I'm just gonna transfer this guy here and turn this element off. I'm just gonna leave this here for a little bit of time. Cheers, Chico, Matt says. On three whiskey personally, anyone else treat themselves. I brought a couple of blackberry liqueurs here because this one's running a little bit low, right? So this one's a little bit more full just in case I'm gonna run low. I'm gonna be joining you. For potatoes, whenever I'm using a bowl or anything with potatoes in it, after the potatoes are gone, I usually run water on it. That way, the starch doesn't get stuck there. It's easier to clean. Now, the amount of oil I'm gonna put in this, I'm just gonna eyeball it, right? Just gonna put enough so they're gonna be nicely covered in oil. Now, what we gotta do is, it's hot, hot, hot, hot. I'm gonna mix this with spoons right there. I'm just gonna mix them with these guys, right? And some of these break, right? Because they're not consistent, all the same width and length and stuff, right? Which is fine. You get little fries, little broken fries and stuff. I'm gonna add a little bit more oil. Chico, what kind of meat are you using today? If there is any meat, of course. There is meat. I'm using ground beef, look. Ground beef, lean ground beef. I got six pounds there. I'm gonna add a little bit more oil. And again, I forget who it was that said they add spices and stuff. You can add spices and whatnot to this as well, right? I do like putting in mint, dried mint on these as well, but right now I just want straight up fries. Just get them nicely soaked with oil, right? Now, let's put this on the side. We're gonna bring our trays and put potatoes in there. And the buzzer you heard is the oven hitting 420, right? We got our parchment paper on this, right? So all I'm gonna do is just spread out the fries on here. And this takes a while, by the way, again, for them to cook, to become french fry. And you don't want them sitting on top of each other. You want it to be spread out. And the reason I'm putting it at 420 is because the parchment paper is set up to take a maximum of 425 degrees Fahrenheit, right? So I'm flying just under the 425. I'm not kicking up to the max. I'm going at 420, right? I'm pretty sure it's 425. Smacked our camera. We're good? Yeah, yeah. Let's check it out. There we go. We'll put this guy back. The oven hit 420, so I'm gonna buy a Cardo set. Now we're baking. Now we're baking. Now we're baking. Let's put more of these guys in. And we're gonna have enough to make at least two trays when the meat is being cooked as well, right? So this is gonna be sort of a, or derb appetizer for us, just a munch on. Because the potatoes take a while to cook longer than the meat, really. This way. If I use a lot of oil and don't use the parchment paper, I can kick things off to broil. Cook it up much faster. This way it just takes longer. But it saves you a little bit of time. You're not dealing with a whole bunch of oils and stuff. GBR, thank you for using up the points. If this was an auction, you'd win something, maybe. You'd be the first bitter on it anyway. Salut, Ken. So what we're gonna do now is take this. So we got this much left, a lot of potatoes. And we're gonna cut up our onions. Because we're gonna start putting the meat together, right? The burgers together. Okay, this guy, we're gonna let this guy cool down. Because once this guy cools down, you can just do things here. We'll bring the meat here. And I find one of the best ways to cool down an element is take a pot. If the element is hot, just add cold water and let it sit on there, right? Auction at hamburger. I wish I could send it to you guys speaking on silent stuff, but it won't work. I start the bidding at 500 for hamburger. I'm crazy looking forward to these burgers. Really gang. Now, the onions I'm gonna cut fine. Okay, so we're gonna get them pretty small. Now you know why it's easier if you're dealing with a big onion than a lot of small onions, right? Because a lot of small onions take up more time. And it becomes trickier when you get to the ends of it. You gotta be more careful. So remember, we got six pounds of beef, right? Screwed the point is if a burger is a fraction then I'm bidding cash. Carlos, that's so funny. I actually should bring out, what do you call it? Some bread as well. And we will, once we put the burgers in, we'll put out the bread and toast up a couple of pieces of bread and actually make a burger. But one of the other ways I love eating the burgers is just with rice, rice dish, right? So it just becomes like a meatloaf type of flavor of a burger because they are very flavorful.  So it's not necessary to really have bread with the burgers but it is fantastic, right? And flat bread, oh wow. With flat bread, like pita bread and stuff? Man, you can make yourself wraps that rock. Oh, by the way, another thing that we can put on the burgers as well, it's something called somach. It's like a flower, petals of a flower from a tree. And it's sort of a spice and it's amazing. I'll show it to you once we get this done. Or I'll show it to you once we start eating the burgers. And you could definitely use a grinder, a shredder for this, like one of these things, right? But I just like doing it this way. For the potatoes, we're gonna use that. Now what I'm gonna do is actually put a timer on. Let's go 30 minutes right now for the potatoes that are in the oven. And you can definitely throw the onions in a quesnar and do it that way too, right? Break them all down. Do you play music for the plants? And if so, what do you like? We play music for us and whoever's whatever's in our living space, the plants definitely enjoy a lot of music at our house for sure. And usually we're playing, every now and then I crank up the metal and hip hop, but usually we're playing electronic music in the home anyway. For me, for the most part, I listen to my hip hop and metal when I'm going for walks. Headphones on or ear plugs on and just go crazy with them. I enjoy those a lot actually. Very meditative for me anyway. Is this enough onions? We're gonna do a couple more. Cheecho the man, burger. C, death 420, how are you doing? Oh yeah, raw onions or burgers is amazing as well, by the way. When was the last time you had the gim? Gim, game man. I don't know what that is. Oh, game, game, game, is that what you mean? Game, game, I haven't had for a while man. I have the recipe, maybe we'll make someday. Onion overload, onion is good. Six pounds of beef, that's my onions. More, let's do the whole thing. Yeah, game, I haven't had for a long time man. Kindred spirits, sir. Cardo Cheecho, what's that old school sort of underground group you liked about in music stream years ago? If you remember, I think there was a woman in the group, they were sort of socially politically conscious. Oh, there's a few of them, I can't remember. Was it hip hop? Was it hip hop? Or was it, what was it? Yes, it was hip hops. Oh, they were English hip hop, weren't they? Cardo's. Are we talking about the English hip hop? That gate, hey Cheecho and everyone, hamburgers and fries, best food ever. Was it British? They were all, what was their name? They were really good. They were fantastic. Menudo, oh, mandungo, that wasn't hip hop. That was more funk, funkadelic, 70s. Fantastic music.  Yeah, yeah, yeah, it could be them. And by the way, Boney M was very political. Boney M had some amazing music, by the way. So here's our onions. Let's throw this in. These are beef. Six pounds, right? Yeah, we're gonna throw all these onions in there. So I'm gonna show you. That's our onions. Let's grind up some potatoes. Now for the potatoes, I'm gonna throw in, we use the Rusket potatoes for the French fries. We're gonna use some just yellow potatoes, golden potatoes for what we're gonna put in the hamburgers. Okay, I'm gonna feed, I wanna make a whole ton, eat a lot, and then freeze a whole bunch, and we have it in the freezer. Whenever we want burgers, we pop them out and we eat them. Right? So I'm gonna use these guys, right? I'm gonna put how many of these guys? Ba da ba da ba da ba da. I'm gonna put three large ones. Three, maybe four. Maybe four, we'll see how much three gets. And when I shred them up like this, I'm gonna get rid of the water, I'm gonna squeeze them, you can see the water coming out. I must say, I find cooking sounds really induce a smart indeed, Gina, for me. In the occasional beeping sound, I enjoy the natural cadence of your voice. Thanks, man. I'm gonna use Gina. Tyler Taylor, Chico, you should check out the band. I built this guy, very talented metal band, that have some awesome acoustic songs that are amazing. Oh, really, link it up in our Discord, brother. You know what I'm saying, I love funk. Synth pop, synth pop, yeah, party all the time. My Eddie Murphy is such a good song. 70s music was fantastic. Really, there was some amazing 70s music there. Let me bring this over here so you guys see what it is I'm doing. What about books gang? Look at that, I'm talking about books. Flis, how are you doing? King Arthur, oh gee, hey Chico, what a great stream. Look forward to chatting the next one. Gonna go, it's late here in France. Keep it up, man, thank you, brother. Hope you have a good time in France. And if you're in France, man, you like metal, Gorgia. Gorgia is amazing, fantastic. I saw them live, fantastic French metal. Yeah, Gorgia. I don't know if that's how you spell it, but they're really good. Really sincere, fantastic metal, great energy. That's Godzilla in Japanese, yeah. I like educational books and fantasy and science fiction. Those are my knowledge and science fiction fantasy. Those are my two go-to books that I read. Okay, so this is how much potatoes we got, let me show. So that was three large potatoes, right? This is the potatoes. Now what I'm gonna do is I'm gonna squeeze out the juice from these. Let the right one in. Oh, they made a movie out of that. I saw the movie, it's fantastic. Microtwist, from the Swedish author John Ong, one of the best books I've read. The movie, the movie is, oh man, I like the movie. The movie was fantastic. It was nowhere near the book, yeah? Salut, Ken. So check this out. The movie, I love the movie, man. The movie was great. See this?  The book is brutal and raw. So many things happen. Yeah, in general, that goes with graphic novels as well. Comic books. The comic books are way more brutal than any movie that they make from based on comic books. The movie's nothing compared to the book. Okay, compared to it. They skip so many things and yeah, it's too barely a two-hour movie, right? But it was a good movie. Cheryl, how are you doing? Microtwist, more brutal than McCarthy's The Road? The Road was fantastic. The movie, was the book brutal? Was the book more brutal than the movie, Cheryl? See this? I might actually grind up one more potato as well. I don't know if this is all starch or hopefully we're not losing too many minerals when we're doing this. I don't know. And I don't know what else to do with the juice, then to dump it. If you guys have any ideas of what to do with this, let me know. I'm gonna grind up one more. One more. Let the right one in was shot by Hayo Van, one of them, my favorite cinematographers. He's done multiple Christopher Nolan movies as well. Oh, really? Yeah, you know what? I'm gonna do, oh no, we're not gonna use these potatoes. We're gonna use these potatoes, nice. I'm gonna do two more. Okay, let me turn off this camera as well because we don't need this right now. Once I get the patties going, we'll set up this camera and take the patties here. So let me turn this off. Is that the right one? That is the right one, boop, there we go. We're not gonna use any more potatoes, so this is good. By the way, gang, thank you for the follows. Thank you for the subs. Apologies if I'm missing them, but some of these things that I'm doing, I gotta make sure I'm watching what I'm doing. And we're gonna squeeze this out again, right? The juices. Seriously, there's gotta be minerals and stuff in here, right? I wonder what you could do with the juice of potatoes. Potato juice, like here. Add it to the compost, yeah. Yeah, true. Instead of pouring it down the drain, just add it to the compost. There's gotta be nice minerals in there, right? Or just give it to the pots. Just, yeah, maybe I'll just do that. I'll dump it into the pots outside on the patio. What goes into tomato potato soup? I don't know. I've never heard of adding shredded potatoes to burgers. Yeah, it's really good. There you go. I'll add this to the pots outside later. You can take the juice of potatoes and add it to the other grains to increase the starch content. Oh, really? Not a bad idea. Potato juice is said to retain about half of the nutrients that are traditional servings of potatoes offered. Really? So half the nutrients of the potatoes are in that juice? Oh, I don't feel like, I don't know if I, maybe next time I won't squeeze out the juices. Add some oregano into the potato juice and some lemon. And then what? And this is coffee, by the way, gang. It's safe to drink. Never thought about it. So it's got lots of nutrients. I gotta, I'm gonna look this up. I'll look this up online. Check this out. Here's our six pounds of beef with a whole bunch of onions cut up. And how many potatoes? Five, I guess? I won't personally assess, right? Now we're gonna add breadcrumbs. So let me put this over here. We don't need the cutting board anymore. Okay, so let's get rid of this. Let me just clean up my workspace a little. Clean up your workspace. Some leftover potatoes hanging around. Let's do that. Now we're gonna add breadcrumbs. Now this is breadcrumbs that I just made this morning. I took bread that we have and toasted it up in the oven, right? And then when it was all crispy, I put it in a quesnar thing or ground it up and homemade breadcrumbs, right? I like drinking kale or spinach juice, okay? Not very yummy, but healthy for you. Any green juice is amazing for you, right? Will you put an egg in it? Yeah, in the burgers I'm gonna put, because we've got six pounds of ground beef, I'm gonna put three eggs in this, okay? So three eggs is gonna go in there. And I'm gonna put three, should we put three? Breadcrumbs, yeah, I'm gonna put three cups of breadcrumbs in here, okay? So two. Looks like I'm gonna put all of it in here. Yeah, all of it, whatever that was, it was about jar this much of breadcrumbs. So basically three cups of breadcrumbs in this, okay? We're gonna put some baking soda in this, combined agreeing with things that taste good, right? I'm gonna put one, yeah, one teaspoon of baking soda. Let's say three quarters of a teaspoon of baking soda, okay? Ah, a little bit more. Let's say one teaspoon of baking soda. What is baking soda still for? I never knew what it, it retains moisture, it makes the hamburgers juicier, and it gives it a certain flavor. Don't put too much, because it's a strong flavor, okay? It's a strong flavor. I'm gonna add one and a half teaspoons of salt. I might add more later, okay? I'm not teaspoon, sorry, tablespoons of salt. Oh my God, yeah, by the way again, breadcrumbs optional. Oh my God, sorry, breadcrumbs optional, but it does taste good with it. So one and a half, that's a lot of burgers. Three eggs, okay, here are the eggs, check this out. One of our friends just, they put a hen house where they have a hen house in their backyard, and they just started raising chickens. They have four chickens, and we just bought a dozen eggs just from the neighborhood in their backyard, and they're fed well, they're taking care of, they're like pets. So fantastic eggs, local, organic, down the block eggs, right? So, and they have thick shells, these eggs. I've never seen thick shells like this. Like crazy thick shells. Like they eat really well these chickens. Okay, we're gonna check on the fries first. We're down to five minutes left on the timer. Let's move this guy. I'm gonna show you what the fries looks like. I don't need this anymore, let's do this here. Let's turn on the camera. I'm gonna show you this. The yolks are not bad, they're pretty dark. I should have shown you the yolks, take a look. Can you see that? That's a good color. They run around free in the backyard, they give them like bananas, and like they give them the egg shells. It's crazy what they're giving them. Now what I do when I'm adding salt, I add salt now. So, where's our salt shaker? Actually, I'm gonna use some Himalayan salt, right? And we wanna flip these. Now the fries are pretty much done, right? Fantastic, crunchy. Let's put this guy here for now. Let's see how the other one's doing. Hot, hot, hot. Check it out. They're a little dry actually right now. Not bad. I've made better before. Nice job on those fries, thanks. They're a good snack. So, let's do this, I'm gonna use that one out. And the beauty of using parchment paper, right? Here, let me, actually that's okay. I'm gonna do this. You can just grab it like this, right? Lift up the parchment paper and just transfer the fries in. And the parchment paper you can use again. Too dry, I have to eat them all to do another one match. And one thing I like with fries, mayo dip. Do we have any mayo? So, one thing I do for french fries, take hot sauce, homemade hot sauce, or friends made, right? And take mayo, mix it together and use it as a dip. So, I'm gonna snack on these while we do cooking. That's a problem, that's why. What did the over gone do, Mr. Mr.  He's a kaya. That fry looks good. I will try and make some tonight. Thanks for the idea. And also, thank you so much for all the how-to steady videos on YouTube. They really helped me. I'm grateful for meeting you and your content now. Dancet, thank you very much. I'm glad you found the content helpful. And fries, once you start making fries, man, fries from bought fries, they really don't, they're not as good. Give it a little spin. I'm gonna move my books away so they don't get damaged. And when you're taking stuff out of the, yeah, we have mustard too, but I like it with the hot sauce and the mayo. I'll let this one cool a little bit before I nunch on it. And the hot sauce and the mayo is actually really good with the burgers as well, right? Here's the mayo, and then here's the hot sauce. This hot sauce is crazy hot, right? I'm just gonna take a little bit, mix it in. And of course, two tastes, right? If you like it hotter, you do it hotter. I'm gonna make another one because I'm gonna take it to my partner. I'll keep the, actually, this is pretty good too. See that? And let's have one of these guys. Very yummy, right? Pretty good. Really good. And I like different sizes, right? The bigger ones are juicier and the smaller ones are crunchier. So it's not all the same size. How do you sell? For sure. Very yummy. So again, just transferring it to a bowl. We have the parchment paper and it goes. So that's a nice amount of fries, right? Fantastic. Really good. And you can dip it just a little bit, not much. And one thing I love with fries, nice amount of fries, we're gonna make more, is doing multiple fried dips together, right? Very yummy. What I love about cooking, you're eating before everybody else. Well, you have to know if it's good or not, right? You got no choice. You know, if you have to do more to it, you do more to it, right? Oh, look at that. Okay, very yummy. Enough sampling. But we're gonna take a little bit to our partner. We gotta share food, right? Chicho, you should try fries with aijwa, aiva, aiva, aiva? Like the fruit. Making brana bread to make it nice. I'll be back in 30 seconds. Fun, fun. Okay, gang, we're gonna mix up the meat, okay? How long do you keep the fries in the oven, Chicho? It took about, we put a timer on 30 minutes after about five, so about 30 minutes that we're done, okay? Cooking at 420. You're currently making them, awesome young full eggs. And by the way, take a look at them. Every oven is a little different, right? So take a look. Open it up. If you think it's ready, grab it, bring it out, give it a shake, put some salt on it. Have a taste. If you want it crunchier, put it back in, right? But what we're gonna do right now is, we're gonna mix up these burgers. Now I'm gonna go in, I'm gonna pop a couple more fries before I do this. And I'm gonna pour myself another drink. 420, very nice. Department paper. See this? Department paper says it's good to, let me see if I can see this. 425, right? So it's good for 425 Fahrenheit. So we're gonna fly under the radar at 420, right? So we don't want things to burn, so we wanna guarantee it, so we're gonna go under it. It's a veggie patty made out of eggplants, oh, paprika, eggplants, paprika, tomato, zucchini, and such. It's basically orange and a better tomato sauce. Oh, wait a second, it's like ikra. Is that like ikra? I wanna pour myself another drink by the way first. Okay. Dr. V's like in the 420 gig. Look at the color. Blackberry liqueur homemade, right? I don't know how it's spelled, man. I don't know how ikra's spelled. What kind of liqueur? Blackberry. Salud, gang. Okay, I'm gonna pop a couple more fries before I get into this meat, okay? I love eating fries like this. It's like serious comfort food. I'm gonna put the main on the hot sauce plate. I'm gonna have to get down to business. Yeah, I do, you know what? There was periods that I've made a lot of seafood, there's periods that I don't, right now I haven't been making too much seafood. One of the reasons I haven't hit up seafood as much because the oceans are extremely polluted now. Like really, the stuff I've read, first of all, I don't want farmed stuff and getting the oceans is not a good idea to a certain degree, depending on where you are, right, or what type of stuff you're getting. So you have to be careful with the seafood in my opinion. Okay, while I'm putting my oven on to 250 C, I will do less for the next time, but on mine, nothing is written about the max heat. On the parchment paper, yeah, yeah. The parchment tape paper has a max on it. Be careful with it, right? Chicho, do you remember what the best burger you ever had was? The best burger I ever had, my burgers, these things. Like really, salutkel. I'm going in, did I get everything in here? Before you go in with your hands to mix this up, I'm gonna go in with one hand first, right? Cause I wanna keep one hand free, but I might go in with both, right? My diet is heavy in seafood. Yeah, elder God, like be careful where you're getting your seafood. Fukushima Yikes, Fukushima Yikes, really gang. Chernobyl, bigger, dump than on the oceans and all the other pollutants that are going in. Like I've done environmental work in the 90s for 10 years. I have a pretty good idea of how we've been treating the environment. It's horrendous, it's horrendous. It's insane, okay. So we got the salt, we got the baking soda, we got the breadcrumbs, we got the onions, we got the potatoes, animals alike. Yeah, it's horrendous and animals. And the way we treat every other living species and the environment on this little blue dot that we're traveling through space is insane, okay? Let's mix it up. It's gonna take some mixing to do, right? Because there's six pounds of meat here. Well, once you get past the first little, then what we should do actually, what I do usually with this is, after I mix it well, I usually fry up a little bit in a pan just to see if the salt is enough, if, well, the eggs is enough. It's mainly because of the salt. I wanna see what the salt is like. The color of the yolk is amazing. Good eggs. Very happy that our friends are making, not making, but raising chickens. One of the benefits of only going in with one hand is you can still eat with the second hand. So the name Ajvar comes from the Turkish word hayvar, which means salted roe and shares a etymology with caviar. Oh, okay. Coming from the Persian word caviar. Oh, okay, okay. I like caviar. Caviar on butter and toast. Oh my God, so good. And gang, when you're doing this, if you're gonna make the burgers, bring the meat out of the freezer a couple of hours before you go, you know, you start making your burgers. That way it's not as cold as rich room temperature. It makes it easier, okay? Gisha, what kind of sauce, pans and pots do you use? What material do they have? Nonstick, cast iron. Mainly cast iron. We do use steel pots as well and ceramic cast iron ones, but cast iron pans, we use a lot. I think it's steel anyway. Nonstick, no way, no way. Teflon, no, no, no, no, no. Never Teflon. Teflon, bad idea. So, non-stick-wise, cast iron pans. That's it, and I use the parchment paper. And the parchment paper is silicone, so that's safe as far as I know. If I find out otherwise, I'll just make the stuff with cast iron pans, all right? You know what, I think we're gonna do, we're gonna fry up one little guy just to make sure the salt, the smell is good. From the smell, I can tell if it's enough baking soda or not if it's too much baking soda. If you end up using baking soda, you'll get a feel for it. And I should weigh this, I should tell you how much this total weight is on this as well, okay. Chicho, sharia. That's good chicken, carnal. Thinking about the chicken makes, I have no idea what, whole guy, hard time reading your comment. I find ceramic very good, but you have to use wood, yeah, wood spoons or chopsticks. Yeah, you gotta be very gentle if you're using metal with it. And ceramic has a problem of chipping every now and then. And once the ceramic chips, it's not the best idea to continue to use in the pots. Yeah, Teflon, forget about it, man. Anarchism, get rid of the Teflon right now. Like the kicker is the same, it's not even good throwing those things in the garbage because they seep out into the environment, right? Yeah, like around, yeah, I'm with Dr. P, like get rid of Teflon now. Okay, no joke, Teflon is some evil shizniz. Cast iron is so heavy though, yeah, it is. Cast iron is indeed heavy. So you wanna do this until it's nice and consistent when you don't have any meat that doesn't, you know, it's not all mixed together or any chunks of potatoes or onions. And this is pretty good right now. Okay, so what I'm gonna do is, the beauty with these guys is they cool down really fast. Let's put this over here, this baby on there. Let's bring out, here's our cast iron, right? It is heavy-ish, but stay in shape. As you get older, cast iron becomes harder, of course, right? So I'm gonna kick this up, the temperature on this.   Oh, we've got the oil in this. I almost forgot the oil. I'm gonna add some oil. If you're gonna use, like, if you're gonna use ground beef as well. So this was lean, six pounds of lean beef, right? Ideally they didn't have any just regular ground, right? Ideally if I was gonna do this, I would have used four pounds of lean and two pounds of just regular ground beef or two pounds of medium, right? Or I would have done 50-50 with lean and medium or the ratio, what is that? One to three, one to two, or two to one, right? So add oil if you're just using ground.  I'm using olive oil. Okay, I know olive oil is not supposed to be going into high heat, but it's only 420. It's not cooking for a long time. I'm not frying it, so I'm using olive oil. Avocado is a good too, by the way. Cheryl, I love Immanuel cast iron. Yeah, we have those as well. And glazed ceramic. It can be expensive, but it's worth it. It's worth it, but heavy. Cheryl, I'll show you a couple of pots we have, which they're beautiful, but man, heavy. Just checking the temperature of this. I'm gonna add a little bit of salt in here too. Not salt, a little bit of oil in this too. I'm just gonna take a little bit and cook it up. Just a little. When I start making the patties, I'm gonna use both hands. I should have waited a little bit longer. You want it to go sizzle, right? Salute gang? So medium heat is okay for olive oil. And 420 is, I don't know, it's not extreme, right? Cheryl, to anarchism. There are a lot of manufactured magnum factures for glazed iron. The corset is a common one. I prefer a few Emel heavy glazed ceramic pieces that are designed for stovetop use as well. But, salty, it's with craigslist. Let's see, let's cook this up. I have some fries, fries and hot sauce. It's a good snack. No, we're gonna make it in the oven. Okay, I'm only doing this one. Whenever I make burgers, I usually fry up a little one. Taste it, just to make sure there's enough salt in it. And if there's enough salt, then I start making the patties, put them in the trays and throw them in the oven. The hot sauce is mayo, the only thing you have to do, mayo and homemade hot sauce that a friend of ours gave to us like couple of years ago and it's fantastic. So it's just mayo and hot sauce together. It's this, mayo and hot sauce, homemade hot sauce. And he picked the, he grew the peppers, picked the peppers, like can't ask for more than that, right? And the mayo is avocado mayo. Have you ever tried making burgers out of chickpeas? Oh, so you're talking falafel, really, right? Falafel I have. I prefer the meat, I prefer the meat. Look at how I should flip this with a fork. Should be able to. Yeah, perfect. How spicy is the home, the homemade hot sauce is insanely spicy, like crazy spicy. Like in this thing, this is almost all mayo. I put, and I've already had some, right? So I put this mayo and I put like a quarter of a teaspoon or a third of a teaspoon of hot sauce and mixed it all together. So it's really spicy, like really it's pretty spicy. He was like, Gijo, this thing is super spicy. I went, nah, can't be that spicy. Eight of them was like, oh my God, that's super spicy. All right, and it's kept for a long time, so it's fantastic. Nice, looking good, looking good, looking good. Coolio, how you doing? Coolio, I just got this new sauce I'm going to try on my home, oh, you were here earlier, that's right. Homemade burritos tonight. It's a habanero base, so it's got some kick, nice. Skag bombs. I have a, what do you have? I have a Greek restaurant near me and their falafels are out of this world. Really meat paprika, like in addition to their yogurt ban. Yeah, Greek yogurt is pretty good, nice and fatty. Man, I wish I could handle my spice better. The leaking noise is always a pain, yeah. I used to be able to do hot sauce way better, now I'm going to chill with it. I'm gonna kick this down a little bit because we're not gonna use a pastest. We're just gonna make one and decide on the salt level and then if that's good, we're just gonna start putting our patties together. Big kebab a day keeps the licking cancer away. And it cooks super fast, take a look. So that's cooked up already. So I'm gonna turn this super off.  I still got my hands dirty, right? From the mixing. So I'm not cleaning the mixing hand yet because I wanna taste this. Let's put this in here, let's put this in here. Grab the goodies. Okay. And we wanna remove this guy. Where's our little holder? Oh, there it is. Here, I'm gonna do a little, play a little Tetris here again for a second. Put that there, let it cool down. Okay. So here's the burger. Let's have a little taste. Very good, pretty good. I'm gonna add a little bit more salt. Take a look. Little bit more salt. How much more? I'm gonna decide right now. I'm gonna add a little salt to this. Just add a little salt up top. Cool you. It's beef. I'm wondering now, thank you, you're welcome. So I'm gonna add just from this. Okay. Just enough to kick up the salt level, just a tad. Right? So I would say you would consider this adding still one and a half, really. Just adding a little bit extra. How learned you do this? It's gonna cool you down. Thanks. It's the internet. I like the internet. For me, I'm past half a century, brother. I hope you make it here one day. And beyond. And beyond. Cheecho's is the mode out. Oh no. Oh, there he is. There you go. Awesome, Julio. Serge is my younger brother, I think by a few months. Not really, of course, gang. Right? For anyone new here. I'm gonna add a little bit more salt here too. Speak on system down. Cheecho, thoughts on their music. Thoughts on their music? I like their music. I wrote a review. Go Cheecho, system of a down review. You'll get an article that I wrote in 2006 about their music. Okay, gang, time to make the patties. You could get away with it in a few years as an imposter for sure. I think so too. I could get away with it right now, I think. Oh, the new music? The new music, I like the instrumentals. The lyrics could have been tighter. Okay, but it was a rushed job for them. For obvious reasons, right? Let's make some patties, gang. Half a century plus. Okay, one more salute before I get in here with both hands. Salute, gang. Cheecho's living out his teenagers, God, I hope not. Because that was a little chaotic. So, the patties, right? And they stick together nicely. You can make it whatever size you want. I like making them big enough so you can make a nice burger from it. By the way, gang, if you're in high school, if you're in school, if you didn't pay attention to mathematics, learn mathematics, learn mathematics. It can only improve your life, okay? If you get a bad teacher, teach math to yourself. It is the most powerful tool that you can have at your disposal to help you achieve whatever it is you wanna achieve. Okay, really, learn mathematics. And these would be amazing barbecued as well, by the way, right? So we're actually gonna make all these into patties, by the way, okay? And we're gonna make some today. We'll make some, keep some in the fridge for tomorrow to make fresh maybe. Actually, these burgers are really good leftovers as well. So, and I'm gonna make some of the patties and put them in the freezer.  Math and geometry are my favorites. Good for me, yeah. Good for you, good for everyone. I could squish these down a little bit more, but we'll leave it like this. Maybe in the next tray, I'll make them a little bit smaller, flatter. These will just puff up, don't you think? We can give them a little squish. Now, I need to put these. I have to wash one hand, so I'm gonna wash both hands. Are we baking these? We're baking these. We're baking these at 420. Okay, truffles. Use it just a small rag when I'm dealing with raw meat. Just give it a hands wash. That way I don't want raw meat hanged everywhere, right? That one, I put in the second bottom level. The next one I'm gonna put higher up. Okay, delicious. Salute. Bake burgers are fantastic, Carlos. Bake burgers are really good. Barbecue burgers are fantastic. Fried burgers are really good. The only burgers that aren't really good is raw burgers.  So the onion, actually I'm making these just as big, so we're making big burgers today. Oh, cook burgers are good burgers, you know, indeed. Right? Once we put this one in, oh, I should put a timer on here, right? So you guys know what is up. So we're gonna put a timer off. 25 minutes. Let's make it 20 minutes. We'll take a look at it in 20 minutes, okay? I think my burgers aren't good burgers. No, unless you really have, no, no, no, no, no. I'm not even gonna go there. Not very good at all. Steak tartare is very yummy. I've had steak tartare. You know what, it tastes good, but just the thought of what I was eating, I just wasn't into it. And in the Middle East, the Arab world has that. And I think steak tartare is French, no? Sure. I forget what it's called in Arabic. I know, I went to a wedding, Arabic wedding once, and they had it. These are gonna be big burgers, actually. Steak tartare is French, indeed. I hate it. I'm growing out my beard for the winter, Patres says. I've had to go to all year, and it's time for the full beast to be free. Mine's long overdue, but I think I might do sooner rather than later. Oh, I couldn't eat it, eat it if I didn't know where the meat or eggs came from. Yeah, yeah, that's the kicker, right? If you're gonna do that, you better know where that stuff came from. I had a friend that she used to eat raw liver. It was like, oh, it was pretty serious business. In France, they're putting a yolk on top, wow. So I'm fitting nine on a tray here right now, right? You could probably fit 12 if you make them smaller, okay? So let's do this. What I'm gonna do, actually, I'm gonna put this in there too. I'm gonna give my hands another wash, I'm gonna put this in there too. And then what I'm gonna do is I'm gonna bring out some wax paper, and we're gonna make the rest of these into patties, right? We're gonna make the rest of these into patties. And I'm gonna put them in a tray and I'll deal with them later, how much goes in the freezer, how much stays out. And what I'm gonna do, actually, I'm gonna make some fresh french fries while the burger's cooking. Why not? And for this one, we're gonna put in wax paper and start layering the patties, right? I'm gonna cut a couple more, have it ready to go on top of. And let's make these patties. I'm gonna try to make these ones a little bit smaller. I don't know how successful I'm gonna be because these casserole dishes are not as wide as the pans. So I wanna fit three per row, three side by side. Cook one day, eat multiple days, but it's smaller too. Oh, I was gonna weigh all this to see how much the whole thing weighed. Oh well. And it's sticking together nicely, keeping this form. Finally, catch one of these for the first time. Metal Zuna One. Welcome, welcome to our live stream. New viewer here, love your channel. One of the best channels for ASMR right now. Awesome, thank you very much for the love. Thank you very much for the love. I forget what I tagged this for, which I think was food and cooking or something. I didn't tag this one as ASMR, but what I did in the description though, whatever, but not in the title, not in the category I guess, but it is nice and chill. That's what I consider ASMR to be really. And then, wax paper on top. We do another food and drink. That's right, our food and drink. That's what I tagged this thing with. Yeah, I put it in the brackets in the title, but I don't know how Twitch, from what I understand in Twitch, when you're doing a search, it's good to have the category and the name first, because when people type in the name, like if they're looking for ASMR, people who tagged their videos, the live streams with ASMR first, those are the ones that pop up first, right? Ours is cooking first, I think. That's what I don't understand anyway. And I heard that you can actually set up your YouTube channel when, that when you go live on Twitch, a message comes up saying, whoever, she chose live on Twitch, but I couldn't figure out how to do it. And I can't really see why YouTube would let that happen, because Twitch is YouTube's competition in large part, right? It's good to be on two different platforms. Gotta go on more. Decentralized, decentralized from these technocrats, or at least decentralized into multiple technocratic platforms, so they compete with each other. No monopolies.  If you don't mind, I was using Adobe Premiere and I am using Adobe Premiere, but my editing computer is having hiccups now. Like I'm having a hard time bringing yesterday's packing live stream into my video editor to be able to edit it. Just cut out the last three minutes, right? So if I can't do a yesterday's live stream, whoever was there, that was it gang. That's all you got. That video is not going up, right? I did get a new SD drive, SSD drive that I think I've mirrored my hard drive onto it. So I need to get a couple of external, couple of internal hard drive. I know, Elder God, I'm trying. It's not working. I've got to get a couple of internal hard drives as well as, I will at some point, Elder God, I'm going to try again today, as well as some extra RAM. But I'll see when I can get to it. I'll see what I can get to it. Oh, Kudio, it was a good stream. It was a fun stream. I shared some info about the comic books I published, but I'll get it up. I'll get it up. I swear, I'll figure it out. If not now, it'll come up later as a surprise. We did this like a year ago or something like this. Four Flakes, Chicho. What happened at the last three minutes? I missed that stream. I farted. Really disappointed that I did. It was, it wasn't good. And I kept on asking people, did you hear that? Did you hear that? And people are like, no, no, no, don't worry, Chicho. No one heard anything. So we can't have that on there. Come on. Oh no, come on. There it is. Funny. But we did pack up a fair bit of stuff. I gotta, I'm gonna, yeah, I'll see if I can get the stuff out tomorrow, the one we packed, but the odds are it's gonna go out on Monday. Just because I wanna be able to see if I can edit this video. I gotta convert it and bring it in. It's giving me headaches. So we made a lot of patties here, Gerald. How many patties we got so far? So that was nine, nine. So we got five nines. We're gonna, with this one, we're gonna have five nines. Okay gang, it was five times nine. Chicho's other half was just trying to tell Chad something. So five nines plus a few more. So let's see how many patties we ended up getting here. And we've got about seven minutes left on the timer. And these things fried taste delicious too. 45 so far. Oh my God. Math is your friend gang. Math is your friend. So 46, here, we'll put them on top of each other. Actually I'll put them here and then wash my hands, put another layer of wax paper on there. So look gang, just imagine, right? We're gonna have about, let's say 50 patties, right? So 50 patties. Has taken us 50 patties with a bunch of onions, which is cheap. Bunch of potatoes, which is cheap. Bunch of bread, which is cheap, right? The most expensive thing here is the meat, right? And this meat lean, it was local grass fed. Okay, cost, how much did I pay for this? Man, I can't remember. Let's say, how much was it? Crap. I don't know. Let's say 50 bucks, right? 40 bucks, 50 bucks. So let's say total amount of cost for ingredients would be like $60. So for $60, we end up getting 50 patties. So 50 burgers, $60, let's say not $60, let's say $75, Canadian, right? So $75 Canadian for 50 patties, that's $25 total, $60, but food for a while, right? So let's say $75, each patty basically ended up costing $1.25, $1.50, right, Canadian, right? Or let's say $1.25 US, right? How much does a burger cost you when you go to a restaurant to eat? If you're on budget, cook at home. You get to eat for multiple days, right? You eat good food, you know what you're eating, right? Unless you're going to Elder God's restaurant you go and eat. He serves great food, only if you're in the UK, if you're lucky enough to be there, right? So that's our patties. Now I can use the regular cloths, right? Curbside pickup.  It's pretty good, man. On budget, if you're on budget, learn to cook at home. And here are our patties, right? I'm going to put this in the fridge. Just for now, I'll cover it up later, okay? So this we don't need anymore. That's not hot, right? This here, do we need the sun? No, really, here's the patty we had. If I could get a free food, you know? On the house, let's see how many people watching right now. We almost have 50 people watching. So everybody could get a burger. Makes you feel like a human being being able to cook.  Like seriously, I should have made them smaller. I should have definitely made them smaller. I'm just going to do a little cleanup here, okay? Just the first order of business when you're doing cleanup, clean the main knife first. Just get rid of that, right? Just get rid of that.   So what do we need? What do we need? Which angles do we need? Do we need this one? Burgers are coming up. We'll just use, we'll use this one. I'm going to turn off this guy, okay? Cause we don't need this camera angle. This one's okay, this one's okay. We're going to turn off this one. Hopefully I turn off the right one. Let's check it out. Look, yep. Nice, okay. This is the rag I was using when I was washing my hands with, when the hands were a little meaty, right? Just giving a rinse, wash this. So I don't use this again. I'm just going to throw this on the ground, right? Now that my hands are not meaty, right? All of it over the meat. So, oh, put this away, right? Do a little cleanup. I will come by your burger. Come by your burgers. I love you though, awesome. Bare face, man, nice. I like your name, I like your name. Cold fries, still tastes pretty good. You're highlighting a message. Fanny, I just discovered you and it's a pleasure to see you cooking and speaking with the chat. Love it. Maybe there are mistakes. I'm a young, I'm a young French. Welcome to our channel, Fanny. I'm glad you're enjoying the content. That's our timer. We set up the timer for 20 minutes, right? Let me show you what it looks like after 20 minutes.  Oh, I'm going to put some toast in by the way. Or I'll show you what this looks like. This is the one we put in after, the second one we put in, right? I'm just going to give them a nice flip and then put them back in and I'll bring out the other one and do the same. And then we're going to put the toast in so we can make sandwiches and making barbecue in the winter is fine too, right? We have the barbecue set up so we might barbecue some of these as well tomorrow. Sourdough bread. I'm going to wash some greens too, I think. I'm currently flying over Iowa. Have the burgers for Friday. Hey, I thought you can't eat these. They got, what should we call it in them? They got gluten, but you're welcome. And let me show you the soma that we can spray out. This is a soma. It's like a flower from a tree. It's phenomenal. And you just spray this on top. It's like, it's not hot spicy, but it's flavorful. So what I want to do right now, while that's doing its thing, I'm going to put the timer on for another 15 minutes. Okay, the fries are going to be done by then too.  The fries are cooking up. I'm going to wash up some Italian parsley, okay. Saffron, no, not saffron. Saffron gives the color, the yellow color. Soma, yeah, soma, S-U-M-A-K. Okay, it's from a soma tree, I think. I think the tree is actually called soma tree. The other thing we forgot, what goes good with burgers? Avocado, avocado. Got some rocola and Parmesan with tomatoes.  Tastes like siltrus. Yeah, it's like lemony, citrusy. Yeah, through a fried egg. Fried eggs is really good too, by the way. Burger and eggs, mushrooms, man. We don't have any mushrooms. I would have fried us some mushrooms. But I'm going to bring out the cheese as well. Looking good, looking good, looking good, looking good. We just need to wash the Italian parsley a little bit. If I had the ability to have more moral mushrooms with every meal, oh God, yeah. It's a berry, soma, no, it's not a berry. It's a flower of a tree. Here's some Italian parsley, super good. It has soma. Oh, I don't use soma and salad, but we'd be good. Oh, I forgot to plug this, oh no, I just plugged that, nice. I had breakfast for dinner last night. Eggs, bacon, potatoes, and toast, nice, lonely big egg. Super delicious. Add a little salt, let's throw this back in. And what I do need to do is make a little bit of room because when the burgers come out, we've got to take care of it. So let's create a little space here. And when you do a cook, if you've got a dishwasher, clean it off first, right? We did the dishes, put everything away. You got a clean dishwasher. You can just start stuffing it, right? These guys here, look at this guy here. You're putting the dishes off until the weekend. That's a long time, brother. That's a long time. Let's see, how's our toast doing? Yeah, that's good. A tray where we can put the burgers on, right? On top of the racks. Let's cut off the cheese. Nice, very nice, very nice, very nice. You want to see what I'm doing here? Here, I'm just going to cut up some cheese. I've got my greens.  I'm going to put them in a, this guy has tomatoes, cucumber, onions, parsley, soma. Man, I got to try this thing out. Fatouche, I don't know this thing. Where is it from, this salad? I'm assuming it's Middle Eastern. Let's cut up some cheese. This cheese is totally crumbly. We had the cheese in the freezer. Tabouli, tabouli is really good. Tabouli is nice too, yeah. Talk about getting your greens filled, right? It has a lot of cheese. We still have some of our homemade tomatoes, by the way. Just to make sure it's done, right? Nice, nice. They could have been a little bit fatter. Nice, nice, nice. I like it.   Oh yeah. Okay, that's good. Let's do this. I'm gonna put these burgers on the cutting board over here. So that was, I don't remember, I lost how much time that was. 20 minutes, maybe? Right? 20 minutes, no, more than 20 minutes. We went 20 minutes and we added another 15 minutes. So about half an hour. Maybe cooked it a little bit too long, right? Have you put cheese on the burger mix? Inside, no, I haven't. Not a bad idea, though. Here's some fresh fries. It's not as crispy yet, but I am gonna salt it and give it a whirl. Where's my whirl? Oops. And then what I'm gonna do is, I'm gonna put our burgers together. That's almost done. We need a place to put that, baby. Here's the greens. Let me make my greens over here. Here's the greens, right? Gonna put some of that on top. I don't need the sky there. I'm gonna make a little bit of room here to put the other burger tray. Put these guys down so we don't burn the countertop. Make sure this is not too hot. Salute gang. Roasted potatoes are delicious. 25 minutes looks good. 25 minutes looks good, okay. Have I read dune? Indeed, indeed. Lark bark. If you guys, if you haven't read dune, read dune. Here's these guys. Take a look. Looking good. Very nice. Very nice. Very nice. Very nice. Yep. This is done. I'm just gonna put this on the side. Okay. Now, I'm gonna bring this over. I'm gonna make a couple of sandwiches, gang. Now I'm gonna cut these, because sourdough is funny. Sometimes sourdough does this, right? So I'm gonna cut this. Oops. I don't like so. Okay, okay, you don't like this.  So we're just gonna do it manually. I'm gonna make a couple of sandwiches, all right? And here's one. I'm gonna cut this guy in half. So first order of business, we're gonna put cheese on this. Big one for me, little one for my partner, okay? Let's sprinkle a little cheese on this. Actually, yeah, let's put some cheese on this right now. And then we're gonna put the burger on top. And then the heat from the burger is gonna melt the cheese a little bit. Grab a fresh fork. There's a little bit of space left here. I'm gonna put some meat in there. Very nice. And then we're gonna put some mayo on the side. 3,000 kicks. Done so far. You got 3,000. You got 1,000 a day. Gee, that looks divine already, lonely baby. Let's put some mayo on there. Not mayo's optional, you don't have to, but why not? I didn't get, I wasn't able to get any, just regular ground beef, right? So the burgers aren't as fatty as I like them.  You're in moderation of course, right? Just balance yourself out. So that's good. Nope, that's their timer going off. So the fries are gonna be done right now. So let me deal with the fries, gang. We can wait for the fries. We're gonna put avocado in here. Very nice, very nice. We're gonna spray some somaag on top of the burgers. I know what some of the things is even better. So we're gonna take this much somaag, not much. And you can put it in a salt shaker as well, okay? So that much on each burger, right? This one's a little bit bigger, so I'm gonna add a little bit more. And a little bit more on the other one. And somaag is per taste, right? Some people like a lot of somaag, some people like a little somaag. We got that, we got that going on. We're gonna have a pour ourselves a little bit more liqueur. Somaag, I think it's S-U-M-A-C. And it's the flour, blackberry liqueur, homemade blackberry liqueur. It's the flour from a somaag tree, I believe. I think the tree is called a somaag tree. I'm not gonna have to censure all of the dishes. But it's a staple spice in Iran. Salud, yeah? We're gonna take greens. And by the time we make these, our fries is gonna be done. The French fries, the fresh French fries, right? So I'm just gonna lay this on top. Now we don't need any salt, the burgers salty enough. And we do have some garden tomatoes as well that are almost ready. Check it out. This is the last bit of our garden tomatoes that we have left, right? They're almost ripe. I'm not gonna add them to the burger. I'm just gonna put them on the side. Okay. So that's our burger. I'm gonna, oh, fries is looking good, fries is looking good. So I'm gonna do this. Here, I'm gonna bring another plate. I'm gonna flip this guy. Ooh, take a look. Oops, let me show you. You could add more greens, but this is okay right now. I'm gonna put this guy here. I'm gonna flip this guy. I'm gonna put this guy here. So this is gonna be my plate. I'm just gonna put this on the side. If you need this, there, we're gonna bring out the fries so they're not overdone, right? You need fresh French fries, right? So give the tomatoes a little wash. A little tomatoes here. Add some meat. Put some extra cheese. Just in case somebody needs some extra cheese. Put a couple of extra avocados in there. We'll do the same for me. I'm gonna add a little extra cheese for me too, on the side. Just in case we want some. Now, I'm gonna transfer my burger over here. I'm gonna taste the fries. Hot dog. Very nice. You don't need too much fries. Just enough. Let's add a little bit more Italian parsley. And we already have our hot sauce. So, little burger plate. Right, gang? You can see it, right? Little burger plate. Never enough fries. We had a whole bunch of fries already we ate, right? Two fries walked into a bar. One was assaulted. One was assaulted, aha. Gee, not funny. Okay, I'm gonna go give this one to my partner. I'm gonna come back, finish off my plate, right? So, here's my plate. And we're gonna add the fries. Let's just take the rest of this. Goodness.  We're done with the oven. Cool. Let's get rid of this guy. We don't need this guy here, right? This guy we don't need here. Is this hot? No. So I'm gonna put this here. I'm gonna turn off this camera, okay? Fun. For sure I'm gonna take a bite. Indeed, indeed. Gang, salut, salut. I hope you're having amazing food today. Amazing snacks. Very good. Oh, this is gonna be a messy burger. Very yummy. Very yummy, gang. Like that? Stuns up. Really yummy. And we have nine, 10, 11, 12, 13, 14, 15, 15 and a half burgers cooked. Where? Tomatoes. 15 and a half burgers cooked. So we can eat today, tomorrow, and the next day. The burgers we have in the fridge. I'm gonna cool down a little bit and I'm gonna put them in ziplock bags, freezer bags. Put them in the freezer, right? So we're set for burgers. So this was 18 burgers. We had 50 burgers. What do we got left? 22 burgers, 32 burgers, food for days, right? We still have 32 burgers in the freezer that we can eat. We started the live stream at 12 o'clock. It's three o'clock right now. So three hours of full-on cooking, interacting, right? Doing a live stream. I had some prep to do beforehand, right? So let's say, I mean, setting up a live stream that shouldn't even count as part of cooking. Let's say you do total of four hours of cooking all in, right? Four hours of cooking all in. You have food for three days plus food for another at least three days, four days in the freezer. Personal finance, right? And it costs you, that's basically phenomenal food that you're eating for, what, $75 for your eating for, I don't know, 10 days. Oh, George from our burgers. Are you joking? I'm going to eat 15 burgers for five minutes. And we're gonna share with family as well a little bit, right? Mm-hmm. I think I got homemade fries to boot. What did I order, God say? Super late and you're instantly making hungry. Randall, how are you doing? What did I order, God say? Cheese, now it's that last meal for me out, cheese. Really, the cheese is fantastic. See that, you haven't had food since this morning watching Chucho die right now. I hope it's like the late morning for you. Where would you be if it was late morning? Right above your mass. Oh, where is it? Oh, hello, God, right there. Are you joking? I'm going to eat, oh, God says 15. That was Elder God saying that, I missed the name. It's 6 p.m., you haven't eaten since all day? I'll be eating at least two more today. This was one and a half burgers. I'll be eating at least three more patties today, wrapping my burgers now at night. And the fries, with a little hot sauce then. And you can use this as the dip for the burger too, right? The only thing, the only time I use ketchup, if I make the ketchup, so it's not really ketchup, it's tomato sauce. I don't use ketchup, not anymore. Grilled cheese with a beef patty in the middle is nice too, yeah, yeah, yeah. Super delicious. We had grilled cheese last night by putting patty in the middle. Oh, I mean it's so greasy and meaty. Mustard I love. Ketchup I used to love, man. And then I realized most ketchup is just sugar. And I was like, wait a second, why am I eating sugar? You know, dip my burger in ketchup. I used to. Once I started learning what some of the food was what I was eating, I realized it wasn't really food, it was just processed chemicals. So I just stopped consuming some of that stuff. It just had to be done. And water with burger, fantastic, right? You're eating protein, you need to drink water. Yeah, homemade ketchup, tomato paste, right? Tomato sauce ketchup. Yeah, mustard is fantastic. We have some mustard. I'll probably maybe eat mustard later on with it, but I put soma on here, so I like the flavor of the soma. Juicy Lucy, oh, I know that name. I can't remember what Juicy Lucy is. What's a Juicy Lucy? Mmm, I haven't ate one for a long time. Dijon, the best. I'm suffering a sugar crash. I need some honey immediately. Oh, elder God. We went and picked up another batch of honey for this year. It was a good harvest. I transferred some from the bucket to this. We might do a honey transfer or making jars of honey again video. Cornflakes, you weigh the health benefits of all or most foods over at taste, just with the tomato sauce you mentioned. Like, I see why, but expectations have to be made, like with belly pork, belly pork, delicious. But seriously, it's a matter of what you're used to as well.  Ketchup to me was the same. Once I stop, even though I like the taste, it doesn't do the same thing for me. 10 points for that jar, see that says. I gotta do cheese stuff burgers. 1000K, elder God says. Honey jarring video. My first Gicho video was a lonely piggy, awesome. Love honey, like Winnie the Pooh. If I had to come back as a character, I'd come back as Winnie the Pooh. Honey garlic wings is a face of my, yeah. I make pretty good chicken wings gang. And I make them with honey, it's super good. I got maybe one of the cooking streams we do chicken wings. Food is like utility to me. I eat to curb hunger, mostly right out of the freezer or a jar of peanut butter. Oh no, see that, what? Dude, don't do that. I have an amazing relationship with food. You've got the chill vibes of Winnie the Pooh and the only pieces. This was super good. Oh, you went off cider, elder God. When I returned to it, the tasty was so chemical. Oh yeah, I bet it. I haven't cooked or eaten out at a restaurant in maybe five years, whoa, that's good. But as long as you're doing good cooking at home, yeah, I'm with Kulio. Food is one of the best things about being alive. Really, Kenny Roberts, yep. Honey, diced garlic and soya sauce is all I use in my honey garlic sauce, cool. I use it in the cooking process as well. The honey, oh, so good. Oh no, $2.79 pizza from Addie's, oh no. I'm frozen Addie's, oh dude. Sea death, no, no, no. Sea death, 420, brother, you're a 420 man. You gotta do this. That's one of the most amazing things about the 420 life. I need a nice size pot, please, no dude. Don't do it, don't do it. Cooking, cooking it. You have a build up your relationship with food. Once you start cooking, you start building up a relationship with food. You save money, you're healthier. You understand more. You get smarter. You're getting the nutrients your body needs. It's fantastic. Yeah, honey is always better locally. It helps build your immune system, yeah. And it prevents allergies and whatnot, it's yeah. Local honey is the best. Sea death, we gotta have a talk about your food consumption. This was super yummy again. Fresh herbs, local fresh herbs. And homemade blackberry liqueur. Fantastic, fantastic. Where I'm living now, it's hard to avoid some processed food but I try to cook whenever I can cool your sauce, yeah. Yeah, I realize some, I've heard anyway, some parts of the Canada, United States is very hard to get fresh produce. Which to me is like, wow. See that Chichu's food is so pure, I probably puke from eating it. My body won't know what it is. Sea death, that's the kicker, right?  It adapts, it adjusts. But if you force too much on it, right? If you're just using as a filter to process a chemicals, it'll last you a while but when it breaks, it's gonna break hard, right? You need to change your eating habit before you reach that point where you're gonna break hard because breaking hard, coming back from that is very difficult, man. Cool you, in Albania, I'm going to be forced to cook more, which I'm excited about. Also excited to try their food and surrounding Greek and Italian food, nice. Kenny, I'm a chef. If you need help with food, let me know. I'm on Chichu's Discord. If you need help, awesome. Thank you for making that offer, Kenny, to sea death. Yeah, again, we have a Discord. People are sharing a lot of information, helping each other out. Man, you can't ask anything more, right? And I've gone to our Discord for help, for advice and stuff, so there's a lot of kind people sharing a lot of information. If you need to get started on anything, look there. Nice, Chef Kenny, cool he says. Thank you, Chichu and Kenny, for the advice. Yeah, really, when I was younger, I ate, I didn't, you know, I ate pretty healthy because of family, but I used to eat crap food outside. And as you get older, you realize you don't want to eat, put that stuff in your body, that's, that's just not respecting your body while I munch on fries. Sea death, you're four to seven, dude, stop it.   Sea death, brother, start eating healthier. Otherwise you're gonna be paid a heavy price for it later on. I've seen it happen to people. Kenny says I like helping people, awesome. Thank you for the offer, Kenny. Lester, good at food is, good at food is, you can get used to and love it. It's like sushi, I almost puke the first time I ate it and now it tastes amazing, yeah, I see, no problem. Yeah, I used to hate sushi, now I absolutely love it, nice. Good sushi, you gotta have good sushi. Uh-oh, just wanna eat a refill. Blackberry liqueur, grilled eel, yeah. Onaggy, grilled eel is onaggy, Kenny, no? I saw a documentary on fish, almost all fish has worms. Depends on whose documentary you saw. And yeah, there are worms on fish, but you treat it, you know, if you, like when you go to a sushi place, I think they have to keep the fish frozen for three days, right? So if you go to a sushi restaurant and they bring you fish that is still got the frozen crunch to it, that's not good because it hasn't been stayed there long enough maybe, right? You freeze it, yes, yeah. No, all, you can have problems with many types of foods, you just have to prepare them properly, right? Like, okay, ground beef, you don't really wanna eat ground beef raw, but if you prepare it properly the way we did, right, it's okay. So it's all about the preparation and how you consume a certain type of food. Like there are religions out there, beliefs out there, they don't eat pork, they don't eat shellfish, right?  But if you prepare it properly, it's okay, it's delicious and it's got lots of nutrients.  Been eating a lot of junk because of home situation, advice to try and eat well in a house where video vanishes, in a house where video, I don't know what you mean with video vanishes, but here, dude, let me show you what I have here, right? Check this out. I forgot to put pickles on my burgers, homemade pickles. Oh, look, homemade pickles, we forgot to put homemade pickles on the burger. Oh, homemade pickles on the burger. Look at this, sunflower seeds in a jar, we eat this, right? Walnuts in a jar, we eat this, right? Like if you want a snack, walnuts, walnuts, raisins, right? One of the best, best foods you can eat, watch this. I'm gonna show you one of the foods that I eat that is amazing, right? Amazingly good for you. I'm gonna make a little space here.  It's a mini sandwich, I'm making a mini sandwich. I wanna put cheese on it, right? Cheese is one of my two go-to foods. Almonds are great, I'm out of almonds right now. I'll show you this too. I'm gonna show you this food as well, watch this. But one of the sandwiches I do, I eat dates and cheese sandwich. You can use dates and fried eggs as well. Just take the seed out of the date, okay? Put it on there. You can put more cheese on there. I usually do put a little bit extra cheese. I just don't wanna crack open the cheese. I'm already pretty full. Oh, I got some cheese here, nice. I already got some cheese here. I'm gonna put some cheese on here, all right? Tons of iron in dates, lots of minerals. The cheese gives you your dairy, your calcium and whatnot. Aligar doesn't like it, the gluten stuff, but sourdough bread, sourdough is really good. Cheese love, Chico loves this cheese. I love my cheese, right? So take a look, date cheese sandwich, right? Fantastic, fills you up. Super good, okay? Really, super delicious. Now some of this idea when Indian Jones almost got poisoned by one, raised up last time.  I thought you'd like cheese, cheese crackers and grapes and cheese with the greens, herbs and stuff. You don't have to have the bread, I just add the bread. But cheese and dates, so good. You can put walnuts in there, so good. Cornflakes should turn to junk food. Jesus, Aligar, cheese is more addictive than heroin. Check out this other thing we got, persimmon, right? Take a look at this, it's persimmon. This type of persimmon, there's two different types of persimmon, one is this long one and then there's the other one that are shortened, like saucer shape, right? The saucer shape ones are more common.  You have to leave these out until they get squishy. See that, they're squishy, right? Then they're good to eat. If they're not squishy, they taste horrendous, right? Persimmon, yep. Take a look, this one's squishy too. Let me bring you one that's not squishy. See this, this one's not squishy. It's almost getting there, but it needs another week for it to get squishy, maybe another five days. But this is like squishy, right? So let me show you what this is like. Eating is a good thing. Eating is a good thing. Let me show you what this is like. Cheryl, Persimmon's awesome. Cheryl, have you ever had these big ones? Oh, it tastes so unique. Have you ever had these big ones? Oh, pomegranates, candy for sure. I got a whole playlist of pomegranates. Yeah, these gang, let me crack this open, watch this. Crack open, open in the middle, okay. Where did they grow? I don't know where they grow. They're growing hot climates, take a look, right? To eat this, grab your spoon, and you can eat all the inside, right? Looks like it, look at that. Cheryl, no, I don't, I don't so. They look like they're almost twice the normal size. Is that, yeah, yeah, actually volumize, probably, yeah, at least twice, triple the normal size, and these ones you have to wait until they're ripe. Like really, they need to be squishy, otherwise it's grainy, it tastes weird, right? And amazing. If you have Persian store near you, they will have this in season, they'll be there for about a month and then they're gone. Okay, the other type lasts longer, they'll have that. This one doesn't last as long. I know, they're called khaki here. It's mainly from Japan, I guess. Iranians have this, this is like typical Iranian, like Iranians know this, and so do Armenians. What does it taste like? Used to look more like apricot, yeah. Cheryl, try to get your hands on these. And you have to wait until they're squishy, really. Otherwise, you'll never eat them again. What does it taste like? Cheryl, what does persimmons taste like? Rambutan, or the best fruit, trust me. Rambutan, I don't know what rambutan is. Italians love persimmons, yeah, Mediterranean countries, people's love persimmons. Look, it's super sweet, and it's got a very unique fruit flavor to it. Like, the texture is absolutely phenomenal. Like, wow, and it just melts in your mouth. So you leave them out until they're ripe, right, squishy, and then put them in the fridge. They're good warm as well, like room temperature, but when you put them in the fridge, cold, you haven't tasted, if you've never tried these, you've never tasted anything like this before. Swedish and kind of spicy, not hot, but a spice. Yeah, flavorful, very flavorful. Yeah, spicy would be a, not hot spicy, but it tastes like, it had to be prepared like this. You need to try Fuji apples, apples are good. Someone said they didn't like apples, but apples are amazing. Oh, seriously, so good. And then when you finish a skin, and you just keep on doing this to it, right?  Very good, very good. I'm gonna save this one for my partner. Turn it over, and it would make amazing dessert. Gang, that was a great stream. For a good time, I hope you had a good time. Oh man, it's drying. Oh, no, apples are amazing, see that. Raboutan, Napoleon Electron, is a fruit native to South Asia, Chicho. It is the best fruit. I don't know this thing. Raboutan, honey crisp apples. I like all types of apples, really. Sorry, I wanted to clear up the pickles question. What's the pickles question, Alderaan? Thank you, my pleasure, see that. Honey crisp is what I use for pies. Ooh, delicious. Honey crisp is sweet. Nice crunch to it, actually, isn't it? I'm pretty full, gang. Mac and Taj apples, so good, so good. So good, so good. We always have apples here. Like, we have apples, like, you have to have apples. Apples are so good. Amiga, great. Yeah, people have their thing about apples, eh? I'm hungry now. I hope so, Kenny. I'm full. Cheers, gang. Salute.  I'm full. I am full. Cheers, cheers, gang, cheers. Gang, thank you for being here. I hope you enjoyed the stream. Thanks for all the food advice. We didn't do too much book discussion, but we talked a little bit about books, right? Maybe books is a little bit too heavy to talk while we're making hamburgers and french fries. Sure, I'll tell you God, I've only seen sweet gherkins. So I always associate them with the very specific types of pickle. Is it the same there? Gherkins, I don't know what gherkins is. Pizza waiting for me, nice, Kenny. Apple was murdered by the injection snake. Some politics. That's maybe why some people hate it, right? Lonely Biggie, thank you for an amazing stream, as always. Thank you guys as well. Chicho, enjoy the food. Thank you very much. We have enough food to eat for a while, gang.  Patreon.com forward slash chicho, C-H-Y-C-H-O. If you wanna follow this work, if you wanna know what else we're up to, Patreon is a good place to be. I don't put anything behind paywalls. Everything creative commons. Share and share a like. And for those of you that was supporting this work, thank you very much for the support gang. Very much appreciated. And it's because of you that we're able to do this. And the gang that's supporting us on Twitch. Thank you for the follows. Thank you for the subs. Thank you for the discussions. Thank you for being here. Mods, thank you for taking care of business. Appreciate the conversation, gang. It's fantastic, especially during these times, right? And for those of you who aren't on Twitch, if you wanna participate in these live streams, participate in the chat. Twitch is where you wanna be at. We do announce these live streams on Parler, Elo, Mines, VK, Gab, and Twitter. Rubakalab, Rubakalips. Thank you very much for the bits.  And all the links will be in the description of this video. And anytime you want, you can come to our Twitch base and do exclamation mark social. And you type that in the chat. If we're live or not, and all the links will pop up. And as we've said in this chat and previous chats, do have a discord page and if you want to participate in the discussions that are taking place when we're not live discord our discord page is a good place to be okay thank you elder god for live streams we don't have any visuals we do upload the audio to soundcloud.com forward slash chicho chy cho and those podcasts should be available on your favorite podcasting platform and we will be uploading this stream to both bit shoot and youtube and you can support this work by subscribing following liking commenting sharing and if you're on this if you're on youtube you can join youtube membership and for those of you who join youtube membership thank you very much for the support gang we have live streams set up for at least the next five days i believe uh today's thursday we've got friday saturday sunday monday and then next wednesday tomorrow we're doing mathematics tomorrow i believe i forget what time we're starting okay tomorrow i think we're doing it from i can't i can't remember we're doing we're doing it from four to six or something we've got a math stream going on just dropping math tutoring session i forgot we have dropping math tutoring session on saturday night i believe we're doing politics on sunday night i believe we're talking about a personal finance on monday i believe we're talking about relationships next wednesday we're doing something i forget what we're doing next wednesday what are we doing next wednesday i forget what we're doing next wednesday uh we'll figure it out okay it is on our patreon page pinned to the patreon page when we're doing live streams so you can look at the schedule there and on our discord page and now i've started sharing the schedule on our main twitch page as well so you'll know what's coming up gang i hope you have a fantastic day i'll see you guys tomorrow if you can make it mathematics mathematics bye everyone