we're live. Today is August 14th 2019 and we're doing another live stream and this is the third food-related stream that we're doing this week. We made some more liquor a few days ago. What did we make? We made pineapple and blackberry liquor. A couple of days ago, three days ago, we made that. A couple of days ago, we made blackberry jam that we picked. Today we're making applesauce that apples that we picked or that I picked. We're coming from blackberry picking in the soft field with like three, four different apple trees and each apple tree was different. I parked the car. We knew the apple trees were there. Some years we make it when it's ripe. Some years we don't make it when it's already down or we're turning and stuff like this. This year was perfect when we got there. All four apple trees, the apples were ripening on them. So I ended up picking some apples. I posted the pics on Discord and whatnot. And how are you doing? Welcome to the live stream. And what we're doing is making crab apples. Not crab apples. Applesauce today. I haven't gone crab apple picking. Maybe this weekend. If we hit it right, we'll get some crab apples. Fantastic crab apples. I'm gonna playlist of how to make crab applesauce or crab apple jam. So this weekend we might go crab apple picking. Hopefully we hit it at the right time and we can harvest some. If we do, we're gonna make some crab apple butter as well. Aside from that, let me show you the apples here. Actually maybe we'll show you the apples in a few minutes when people start rolling in. Twitching Jason, how are you doing? Morning, morning. Hope all is well. Doing well man. I've been sampling her. Here, let me show you guys the blackberry jam. I mentioned Casey, how are you doing? How are you doing? Good afternoon, G. Show. Good afternoon to you. Good evening to Casey. And good morning to those of us in the West Coast. Oh man, how are you doing? I don't know if I've ever had good applesauce. Really, I've made some kick-ass applesauce. Really, I've made some fantastic applesauce. You can make it sweet. Applesauce goes so many different ways. You can make it super sweet. You can make it super tart tangy. Like we have applesauce with meat dishes. Just on the side of dishes or I mix it in with yogurt. It's just, it's a pretty good staple to have. Like let me show you here. Hey G. Show, just popping in to say hi. Spotted to you. How are you doing? I'm on my way to the cinema to see Quentin Tarantino's new films out today. Wow. Or must have been out a week or so ago or a couple of weeks ago. Maybe I heard some stuff about it. Hope you have a good stream. Hope you have a fantastic, fantastic movie outing. I hope it's a good show. I think I heard a couple things. Some people didn't like it. Some people liked it. Some people said it was so slow. I don't mind slow, obviously. Calm it down, chill it down. I gotta put on my glasses. I got a brand new Thor. How are you doing? Sam Sticks. Welcome, welcome. Saw it a few nights ago. Love Tarantino. Awesome, awesome. I like Tarantino. I like, I like most of the stuff that he's put out. I've never had homemade so maybe that's why the corporate stuff, yeah the corporate stuff is just the ones you buy in jars or that I never buy can. I try never buy cans but jars is, it's like baby food but gross. Yeah, I don't buy applesauce ever, ever. Awesome. It's come out today in the UK. I'm really excited. Nice, nice. Night night. How are you doing? How's it going brother? Doing well, doing well. Slow is fine. Yeah, slow is long movies that take time, especially movies where they do, they don't cut the camera spans. One of the greatest ones is Alcoire in the Western Front, Kubrick. I think it's called Alcoire in the Western Front. It's not the movie. The one where Kirk Douglas I think is walking in the trenches.  Right? I won't speak on the movie directly but Tarantino is a master. I think both he and Christopher Nolan are cinematic geniuses. Cool. Applesauce and yogurt.  And here, let me show you that. One of the applesauces I have. This is from 2015. I haven't cracked this one open. It's still sealed, right? So still sealed. Apple pear and sugar from August 2015, like four years ago, right? Pick some local pears and local apples and make some applesauce. This one I haven't touched. I have a few jars of that. May consume that, may not. I don't know. I'll have to crack it open again. I haven't eaten it for a while so I forget what the flavor was like. But it was delicious, right? It was, that one was tart so we ate it with lambs and chickens and stuff. It's really good. This one is going to be semi-tart as well. I'm not going to add too much sugar. Let me show you the Blackberry Jam that we made two days ago. And I mentioned towards the end that I thought it was too sweet. I changed my mind. Maybe not too sweet. That's super good. Here, this is how much I've gone through in two days, right? This is a 500 ml jar. So I've gone through this much of it, plus a couple of bowls, little bowls we had, right? So I've been munching on this. And that's usually what happens when I make jammed sauces and stuff like this and liqueurs. I go ballistic for a bit and then I calm down, right? I had my fill. Cristobal Nuno is probably my favorite director. Tarantino is probably second though. Wow. Check it look at this. Now the jam we made in the bowls, it was harder than this. So it didn't come out as viscous as I had hoped. The sweetness is fine. I like the sweetness. But take a look at this. It's like in between a jam and a sauce, but I'm treating it as a jam. So it's pretty nice. It's pretty nice. Very delicious. With feta cheese, the picks I posted, amazing. Like something salty and with a feta cheese texture. So good. So good. Are you vegan or vegetarian? Neither. I'm neither. I've reduced my meat consumption to when I was youth. Younger by a lot, right? By a lot. There's days and sometimes, yeah, multiple days, even over a week where I go without eating meat and stuff. But I'm not a vegetarian. One is my favorite movie is No Country For All, man. Yeah, that was a good movie, man. I love how it takes this time and the fact that there's no soundtrack is amazing. Oh, there was no soundtrack. That was that. Was that the border guard one? Chichu was proper. I need more, I believe. Yeah, I eat everything. Almost everything. Anyway, I'll stop talking about movies. Never seen it. I think it's on Netflix. Enjoy the movie. What's up, Chichu? Double Elvis. How are you doing? And let me show you what I did with the pulp of what we milled. Did you look at this? So I took the pulp, put it in this big jar. This is a two liter jar. Added water. And the pulp is up to here. And I just refilled it so it's not clear. Because I gave it a, you give it a spin. Here's, there was water in it from yesterday that it was sitting in the cooler.  It's it's like basically jam mixed in with water. And you just drink it for summer is amazing. So it's like blackberry juice, but homemade juice. Really good. I'm just going to put this in the fridge. For that, you pour the water, you give it a mix, and it just becomes juice. It's really nice. Really nice. Should we go through? Let me show you guys what we got, what I got prepped. I got up this morning doing some prep time, right? My favorite movie I've seen is the last several years is Annihilation. I don't think I've seen Annihilation. I don't even know what it's about. So I got up early this morning. Frosty Goblin. Hey, Chichu. First time I ever caught the stream. Love the videos. Awesome. Welcome to your first Chichu stream, Twitch stream. The cooking streams I love doing, man. Really. So I hope you enjoy. I hope you enjoy. This is the third food related stream that we're doing this week, because when harvesting and had to make liqueur, well, if the harvest with blackberries, you got to make liqueur right away and make your jam and stuff like this. Apples I could have sat on, but I like doing batch jobs, right? As I mentioned before, I love batch jobs.  It's efficient. It gets me in a sort of a meditative state where I'm just thinking about food or math or whatever it is. Let me show you what I did. We got three. When we went blackberry picking, there's a field, open field where there's four apple trees that are there that you can access. Anybody can access, right? So I've picked apples from there before. Some years we make it. When the apples arrive, some years we don't. This year, the timing was perfect. Blackberry first batch was coming in. We picked blackberries and on the way to pick blackberries, we saw the apples were like, oh yeah, we're stopping here on the way up. We stopped, picked apples. Okay. Annihilation is really hard to describe, but it's a sci-fi movie with Nile deportment. It's very surreal and somewhat horrific, but it really makes you think, oh really? That's cool. I like Nile deportment. And sci-fi, dystopian, sounds dystopian. I'll track it down on mech. If you remember posted on Discord, so I don't forget. This, what you see here is the cores of the apples. I just saved them just because I picked a fair bit of apples. I don't have to cook the cores as well and mill it. So we're not going to mill the apples today. Okay. So our applesauce is going to have the skin in it as well. I know that's not the pure definition of applesauce, but it is to me that skin has a lot of nutrients that's good for you and why not, right? So here's the pits. And these apples here are these guys.  I put the picks up. I love the bear annihilation and the mirrored bit at the end. Oh, I gotta check that out. So these are the apples on this one. Okay.  Now we have that much left, right? And this is a full part. Okay. I gotta turn on the video. Hold on. Let me do that again. I gotta show it to you. The magic trick didn't work. I need the second hands to bring the videos in.  Ready? Ready? Here's the pits and then, right? So check this out. And what I did to make sure that, because I cut them up this morning, I was going to do it last night, but I knew I was going to, I woke up early just to make sure I was going to have enough time to do this, right? So what I've done, I poured water and a little bit of basically one lemon juice. I split between three pots or two and a half pots, two pots this size and one pot out. So check this out. I filled it up with water and lemon. So the apples wouldn't go black, right? So what I want to do right now is drain this and kick up the heat for this one. Get this one going and then I'll show you guys the other two. Might as well get everything cooking right away. By the way, she shows, speaking of reminders on Discord, are you planning on making that animated? Oh, odd mic. In the last couple of streams, I mentioned something. I posted something on my Discord and stuff. I lost, I had a system crash. I lost my main editing hard drive. Okay. So unfortunately, I had, I had, I had laid it out the movies and stuff, the scenes, some of them, some of them I still have to research, but I had put most of it together. I could put it together in a day. We could do it, but I'm not going to be shooting any more editing videos right now because I had a system crash. My hard drive went kaput. So I have to do an upgrade. Oh, well, it's the nature of the beast, right? I can't. So here's the apples and we're going to kick it up, right? And what I'm going to do is I'm going to put this on eight. Okay, it should have enough water. I just drained it. So everything's nice and moist and little bit extra is going to go down. I might add a little bit of water later on, but maybe not. I'm going to add the sugar right now. As far as the hard drive goes, you know, that, that, that baby, that hard drive has, I grabbed that computer, I custom built it, right? Or I had a friend that knew about computers and I asked, you know, told him what I wanted to do. And I wanted more and he said, no, no, no, no, I should have got more what I wanted because he really didn't have a vision of what I really wanted to do. I should have got way more internal hard drives in there. Two, two terabyte hard drives and one, I already burnt through one SD hard drive, the main with the programs on there. So within two years, I burned through the main two, two years, two, two years, I burned through the main SD hard drives. I had to really reload that. And these two hard drives, two terabytes each, the main one, one of those backup of the transferring stuff, and I'm not going to touch it because it's full and I gotta back things up more, right? But the main hard drive to Tara has been going hard since 2011 or so, right? So it did its job. I can't ask more than that from the guy, right? Or from the girl. I'm going to add two cups of sugar to this. You know what? I'm going to add three cups of sugar to this. Three cups. I'm going to add three cups to this. Hold on. Let's do this. Let's taste it. This apple over here is tartar than this. Let's have two cups to this for now. I can always increase the sugar later, right? At least it died. At least it died a hero. It died a hero. Really. Respect to the hard drive. How many videos? At least for the last seven years. 300 videos? Actually more, because some of the stuff like process or reprocess and stuff like this. So that's serious respect. Serious respect. So these are going to be tart on the tart side. Frosty Gaba. I like cooking when I have the time, but baking or anything dessert like frightened people. Baking is more chemistry science. I love baking. I haven't done any baking with you guys yet. We will. We will. I just wing whatever I do. So when I need the actual measurements, I shy away from it. Yeah, baking you need to be exact with the cooking is different. Except a few times I pickle red onions or cucumbers. Yeah. Pour out a little applesauce for the fall. Yeah, for sure. It's a little liqueur. Blackberry liqueur or something, right? The blackberry liqueur. It processed the blackberry liqueur original blackberry liqueur video and original 10 by 10 puzzle. And yeah, even the original comic videos, it processed. Beedies. How are you doing? I hope everything is well. Love your streams. Thank you, brother. Love doing them. Love sharing them. Bake some nozzles. I will. At some point, we will. And we might make them special nozzles. We'll see. We'll see what the regulations go from there. So we got this going. Nice. That's what we want. I might pour a little bit of water. I don't want the bottom of this. I'm just gonna hand pour this. Nice. As long as you can hear the sound go down when the water hits it, right? The sound. Let me show you this one. Here's the pits. So check this out. These two pots are the same size, right? So let me turn on this guy too. This pot and this pot are the same size. This is how much cores I got at this one. And this is how much cores I got at this one, right? This one, the red ones, didn't have, because this is just apples in a field, right? Didn't have that many worms or apples that had dents in them and stuff like this. So the red ones were cleaner. So all I had to do was peel this net, right? Or cut up this net. Now I'm not going to keep these cores. I just want to, I saved them to show you this, right? These ones are these guys, right? So that's these guys. These guys. So here's the difference, right? This is what we're cooking here. This is what we're cooking on this one. These ones are a little bit on the tartar side. Spire beans, how are you? How's life? Check out this one. This is the, I filled this up a lot, right? Tartar in this. Do we have two sugars to this? I think we have two sugars to this. Again, this has got sitting in water, right? Water and a little bit of lemon juice. And I'm going to throw cinnamon sticks in these too, okay? So I got to drain the water. I'm so, so terrible at baking. I love cooking, cooking though, yeah. Baking, I love baking. So meditative. You can't be interrupted during baking when you're making pastries. Cooking, you can socialize and stuff like this and whatnot. Baking, you've got to be very focused with baking. It's pretty cool. Cool state of mind to be in. That's what we got. Basically, full up, right? Now, before I add stuff here, I want to get this guy cooking. There's one more pot I have here, okay? Bag of overripe apples. Do you know if they'll be any good for something like apples? I don't know, ripe apples, overripe apples. You can make, you can format them, I guess, but I don't know if it'll be good for applesauce. You need applesauce to be a little tart, tangy, I think. And formanted apples go bad moldy fast. I will usually use them for pancakes, pancakes or something would be amazing, but keeping long term, you can make alcohol out of them, but I don't know the process of that, right? I recommend people just learn to bake a simple white banana loaf, yeah, banana loaf, and get really good at it. It's a great path to expand from. All you need to buy is strong bread flour and dry yeast. H-E-Ch-O-H-A. Nicholas, how's it going? Apologies, I'm late. We're doing good, brother. We just started. Here's the first batch we're cooking. We're going to reduce this. So let me show you this one. This is the pits I got off the third batch, so it wasn't that bad. And this one I'm going to show you is these apples here. They're green, super green, right? And these are like, this has got water in the tubes. Here, I'm going to move this guy. I'm going to put this guy here. Let's do a little adjustment. Show you guys the pits so we don't need these guys. Here's these guys, right? And these guys, they're harder and they're tart, okay? And this is about half the size, 60% of the size of the bigger pots. So I'm going to drain the water off first, right? Let's add the sugar in this one first and open. I can move it to the element over here. My issue is that while I'm bad at baking, my boyfriend is rather excellent, so I make him be a nice. Let's add two. I'm going to kick the heat up on the element first.  Let's just add two cups to this one, because it is half the size, so it's going to be a little bit sweeter to our bowl doors. Thank you for the bits, brother. Thank you for the bits. Or, of course, sister. Thank you for the bits and the supports. Okay, so we've got our sugar in this. I'm just going to do this to it a little bit. And this is very much along the same lines as making the apple sauce that we did, or crab apple sauce, the whole playlist that we have out there. Let's close this up. I'm kicking this to about seven and a half. I need to give this guy, and apples just break down, right, when they're cooking. I thought about cutting, cutting up the water. And because when you cook it, it's going to settle, right? When it would settle, I was going to add more cut up apples, but three pots is plenty. Bring out this guy. We added three cups to this. We're going to add three cups to this as well. And once this kicks down a little bit, I'm going to add the cinnamon sticks to them. Lucidity makes me very happy. Nice. Me too. Me too, guys. So here's one. Here's two. And this has got two different types of sugars in there. Take a look. They're both cane sugar. One is like we've got those fair trade. And the other one is just cane sugar, hydrated cane sugar. They're organic cane sugars, right? I don't think I'm going to add any more, but we'll taste it and see where it goes. And the rest of this is just basically waiting for the process to cook up. I'm going to add a little bit of water to both of these, just so we get the steam going. It doesn't stick in the bottom. What I'm also going to do is I got tea going here. So I'm going to make or double pot the lids of this, right? Do the whole double pot thing. I'll show you guys once we start doing it. So we sterilize the lids. And what I've also done is got our jars in the oven. Most of the jars are going to be one liter jars. I got like eight, 500 mil jars that we're also going to use. Apple cider with the four minted apples, yeah? Nicholas, how do you do that? How do you make apple cider? You need a percolator, right? You need to put them in a jar. The apples that are overripen and you need to air, what do you call it, gas it out, don't you? Dante, how are you doing? What's going on? He's making pear sauce the same as apple. I'm assuming it should be. I've never made pear sauce. Actually, I made, let me rephrase, I made apple with pear sauce and it was the same. I cut them up like this and I cooked it down and put them in. The pear took a little bit longer to break down if I remember correctly. It really did, Dante says. And the smell of apple sauce cooking is, or apple's cooking is amazing, right? Oh, I haven't even turned on this one. Look at this, look at this. Six. This one we just turned off, okay? This guy was curled on the way. That's good. And we're getting into the splatter phase, so I'm going to throw on my baby, my apron. Gijo. Megan, cupcake. How are you doing? I'm getting better at catching your streams. Nice, nice. You should 100% make an apple pie. You know what, I should, but I've never made a pie. I've never, I've made, there's a pastry, Armenian pastry and they call nuzuk. And with the dough of the nuzuk, and it's fantastic, I've put apples with cinnamon and stuff. I made apple, I guess it would be an apple strudel, but I've never made an apple pie. Apple pie would be like, one day, you know what, I'm okay with trying. It's the dough part. I don't want to buy, I want to come up with my own dough, right? The inside of the apple sauce is straight forward. It's the dough part that is the kicker, right, with the covering. I've done it with the nuzuk dough and it is fantastic. I love apple strudels, apple cinnamon strudels, so good. Look at this. It's already breaking down, I am. Very nice. I'm kicking this guy down. We're putting it down to a four, four out of 10. It is crispy. I've never had a strudel before, and not one. Nice. Strudels. I love strudels. I love strudels. I'm going to put the lid like this so I don't splatter the computer accidentally. I might consolidate these two pots. The one that's further away from you guys in this one, or with this one. Just because I'm down to one and a half computers, one computer that I can create content on, the other computer is just background work now. I don't want to accidentally destroy this computer. I've gotten close a couple of times. I was like, oh my god, so dangerous. This one's going out in two. Check this out. Like breaking down so fast. Now I'm going to have to cook this a little bit longer than if it wasn't, if it didn't have the skins on it. Because I'm going to keep the skin with the sauce. I know that's like supposed to be sacrilege, but it's our apple sauce, right? We're going to have the skin in there too. And apples are amazing for compote. Now there's no very little danger of apple sauce curdling over. It really, it hasn't happened to me yet, right? I don't think it's as likely as making the plum sauce or plum jam or other types of gems. This is perfect though. The rain is tapping on my window and I have you cooking perfect. Awesome. And I'm glad you made it or timed it correctly, right? Yeah, choose fresh apples, cut them in chunks with the skin on. Yeah, blend into a puree and make as many batches as you see fit. Please cheesecloth over a large bowl and pour the puree over it. Sear all the juice in airtight container. Stick in the freezer for two months or more if you can wait. And then thaw the juice out. It's a very simple way to make it and it tastes fantastic on a one day. What is this madness, Nicholas? I'm going to read that again. Nicholas, post this thing on Discord under the fruit stuff so we know how to do this. So choose fresh apples, cut them in chunks with the skins on, blend into a puree and make as many batches as you see fit. Sear all the juice, place cheesecloth all the way, put it on Discord brother. That sounds fantastic. Oh, good. I'm getting hungry. When we get nice caldons or stuff, fighting it and put on your glasses. Oh, I know, that's true. And the kicker has, when I do this, I can read that well. Thank you for this chubidor. Okay. This is so much easier. But then when I start doing this, I get a little dizzy. So I gotta manage this thing. Lions, hey chucho, hey guys, how are you doing lions? Welcome to the live stream. Send your fan. Hey chucho, I made the strawberry liqueur. You showed it. One of your radios. It was good success. And now consider do other fit flavors when you got better time. Though we get less warm days where I live, hopefully can make few flavors more before winter. And you can make them in the winters to ascend it. I just like making them in the summers because I have access to fresh fruit that I can get and local fruit and whatnot. The pineapple is not local, but local fruit and whatnot, right? So that's the reason I do most of it in the summer. And the winter is more consuming. Awesome, Nicholas. That'd be great. Got to look after those eyes. Sometimes we don't take care of ourselves, right? We're kicking this down to three. The bottom is not sticking, so we're good here. This guy's still going. It's not ready to be mixed up. This guy's going hard. Had a nice chill day. First one in a while. Just finished two homemade cheese burgers for their nice lions. We haven't done the barbecue at home yet. It's been too busy. Pesticides. What's this thing about? Pesticides. There's some reason. Oh, I didn't even see that. So, I love apples. For some reason, I'm super allergic to the store bought ones. Wild apples are completely fine. Yeah, it could be pesticides. It could also be, from what I understand in the stores, I don't know if they do this, but for a while, there was a period where they put wax on the food, the apples, so they look they look good. And I think they sprayed some kind of wax chemical on apples, because that way the pests have a hard time breaking through the wax. Don't quote me on this. I'm going by memory, but it could be those as well. I know that's happened to me before Double L this with certain types of foods, certain types of fruits. What is this? Applesauce. Sweet. Kept in the store. I've never had applesauce before either. What do you, I'll put it on ice cream. You could put an ice cream in it, but you could eat it with yogurt. I put it in cereals, applesauce, right? So, and my cereals are usually, I have with yogurt. I used to have a little bit with hemp milk as well, but I haven't had hemp milk for like a couple of years now, I think, or a year at least. So, with cereals, take some applesauce through in there, just in a bowl by itself, just eat applesauce, right? With certain meats, lamb and chicken, goes fantastic, right? So, just a little bit on your plate. It cleanses the palettes. It's really good. Pork chops, yeah. Pork chops and applesauce. Nice. Yeah, most commercial fruit is wax to keep it safe. Fresh, fresh longer. Okay, that is true. Applesauce and vanilla ice cream is the best. Well, I don't think I've done that. I've done it probably, I think.  They've done meatballs with jam either. Pork chops. Yeah, pork chops. Oh, look at this thing go. Look at the breakdown of this, right? Super cool texture. It's like chunky to a degree. It smells amazing. I'm going to put the cinnamon sticks in there. Go crazy. Oh yeah, this guy perfectly, man. Give this up. The green apple, because it's harder, it's taken a little bit longer to break down. But I am going to kick down the temperature on the, because it's on a smaller element, I'm kicking it down to four and a half. I don't want the bottom to stick. And I'm going to take a look at this to make sure we're not getting any sticking in the bottom. A little bit of caramelizing happening. I'm just going to, I'm kicking this guy down too. This element burns hot. I'm kicking it down to three and a half. We're sitting at six and a half, seven. A little burning. Oh yeah, take a look at this. So the skin is burning a little bit. I can even smell it a little, right? Take a look at this. See that? So I definitely don't want this burning at all. Let me take that burnt part out. See that? A little bit of burning going on. It's just going to give a smoky flavor if it's not burnt too much. And it's not really, but yeah, we'll remove this.  I'm kicking this guy down to a two. Just let it chill for a bit. This guy needs the cinnamon sticks in there. Let's throw one more. Let's give it a mix. I'm kicking the four one down as well. This guy down to a two. I'm going to close it there. Look at this burnt stuff. Take it out. That's what happens when you get one element that is a lot hotter than the other one. You're going to scrape. There's some burnt stuff coming. And if it's too scraping, it's just one side a little bit. And what you could do if it's, you feel like you accidentally burnt it too much, you can dump this out, just clean the bottom and then put it back in and cook it. It's disappearing. It's the skins that are burning just because it's not one chunk. That way I can pull this guy over. Okay, this one's good. Not burning. All right. And we're going to kick this down to a one. I'm actually going to give it a little taste. But I'm going to bring this guy over to a little taste of this. I'm just going to put it down inside to let it cool. Apologies if I'm not reading the chat. Take care of business. Look at this. Actually, if I'm not reading the chat, let's put the glasses away. Tank, how's it going? I said I wouldn't read the chat, but I read the chat. How's your life? This guy's breaking down a lot. Let's put this guy here. Let's take this guy away. Let's get this guy away. Just keep the work area clean. And let's get this serious splatters. So the far element I'm going to kick down to a two. I'm going to transfer this. Actually, I'm going to leave this guy here for now because this is a bigger element. So let's do this. I'm going to transfer the apples from the bowl into here, and I'm going to see how much burnt stuff is in the bottom. Too much of it. A little bit of smoky flavor is okay. If it's burnt too much, I don't like that. So we've got to take care of it. And what I'm also going to do is turn on the oven, bake. We're going to put it at 325. And unfortunately, a fan is going to kick up the sound. But what we're going to do is slowly bring up the temperature of the jars. That way we can start doing the the cannon part, right? So I need this guy, this guy. Take a look at this. Nice. I love the color on this one. Yeah, let's taste this apple sauce. This is the apple sauce from here, right? Fantastic. Wow, wow, wow. That is good. The bread one is amazing. I'm putting this down to a low one. And I'm going to pick up the burnt part from here. And I'll show you guys one. I just want to taste this one too. Chicho, do you use any sugar in your apple sauce? Yeah, back when we put 3 cups into this one, we put 3 cups into the other one. I'm taking care of it right now. And I think we put 3 cups into this or 2 cups into this. People can correct me if I'm forgot. And the sugar has a tendency to burn as well, right? It makes the burning easier. Sadly, I don't really know how to speak Danish. Here's the apple sauce from the other one. Really good. 3 cups was too much. The sweetness came out. But let me show you this. Take a look at what we did. We burnt the bottom, right? I got to clean this. And that's what I felt is when you scrape the bottom, that's one of the reasons I scrape the bottom of the pots, right? You want to make sure the bottom is not burning. And if it is, you can eat it, right? So this one's clear. There's no place to score the pink. Let's make sure this one's going to work out. You can smell the cinnamon from one of the red. Two. On a one, this is okay. What I am going to do though, but I'm going to get the water boiling for the lids, just to sterilize the lids. That's what we've got right now. We're going to cook this up as well. As soon as I clean the pot. But the burnt stuff is okay. It's not a big deal. Again, smoky flavor. But that bottom part was too much. It's like caramel, burnt caramel. Nice thing about this. And this is sitting at a two right now. Here's our lid, the double pot. We're going to put water in this, water in this. And I already have the lids, not the lids in this, right? And I already have water boiled from the tea that I haven't been drinking. So let me take care of this. Let's have a sip of tea first. The tea anymore. So I'm going to turn this off. Let's do this. We've got to scrape that gas. So this guy's going. I'm going to kick the temperature for the lids to about a four. So it stays hot. Okay. I'm going to fill the bottom of this again, just to make sure. So this thing's sitting at a one. So that's fine. One and a half. This guy at a one is doing good. I need to clean this guy. There's going to be water running and me scraping and I'm going to be standing here. This scraping, the sugar when it burns at the bottom of the pot, it doesn't. It's so hard to get rid of. So I'm not going to take care of it now. I'm going to let it sit in the water. What we're going to do is we're going to jar these guys. We're going to jar, should we mix this and this together? I'm going to taste this guy. See if the taste can be compatible. If it can be compatible, I'm going to combine them together. I don't think so though. I think I'm going to keep this guy separate, keep them separate and jar them separate. But what we're going to do is jar this and once we finish jarring this, we're going to transfer over the apples that were in the pot that we burned. We're going to put it in this one and cook it up in this one because that scraping is going to take a while. That's a little bit of muscle work. And it takes time. You've got to put baking soda and stuff.  If you burn the bottom, you're making these types of jams or sauces and stuff. So you've got to be careful. That was a big booboo in it. Or I did. We didn't turn it off initially so I kicked it up a little bit too hot. That's one thing with cooking. You've got to be patient. Don't rush. Beautiful color. Very nice. I'm going to taste this. It's got sort of a reddish. This one's so tart. It's more viscous. It needs to break down. You've got to push these apples in. Look at it. Can you see it? It lifts up. Seal up the oil. It'll lift up and it'll be sort of dangerous to do actually. We can burn by it. So let's not do it. This one's tangier for sure. Consistency is different. Casey, what pot is that? This guy's ready to be jarred. The jars are hot. So should we do? We could do a little bit of jarring. Free up this pot. That way we can cook the rest of it. Let's do some jarring. Easy thick. Just mixing it is. We've got to do our setup. Let's put this guy in. Let's bring our setup. I'm trying to set it up in a way where you guys see it. So let's see how we're going to do this. Yeah, this is nicely steamed. I'm kicking up the temperature on the water for the lids a little bit. Just to kick it up a notch. Make sure they are sterilized but just to make sure. Just a little extra. So let it just simmer. This guy we need to do. Yeah, we need to make a little bit of space for the jars to go. So let me take care of that first. On this applesauce you can smell the caramelized sugar. I'm going to put this rag over here or towel over here because as soon as I move the jars over I'm going to put this on top so it doesn't air accidentally. It doesn't hit it where the jars might crack. Okay, we've got our lids there. We've got everything going. We've got everything going. I'm sorry. We don't need. Let's put this over here. We don't need the lid here. I'm going to put 500 mils jars. That's what I'm going to do first. Actually, there's a couple of one liter jars in the front of it. So I'm going to take care of those guys first. Now we've got to remember when we're pouring in we're going to pour slow. Love the skin. It gives it a sort of a color difference. Lift up this guy for the lids. Put it in the boiling water. It's the top of this guy. And then grab one that these guys threw out. That's our first jar. And again, not too tight. I'm kicking down the temperature of the water for the lids. It's splashing. So now before we grab another one, I want to give this guy a whirl. Make sure the bottom is not doing nasty stuff like the other pots. This one is crazy thick. Look at this thing. It's so thick. I'm going to taste this one again with the one we have on the side. If the two flavors aren't that separate distinct, I might put them together, mix them together. We can do at least another 500 ml from here. And then I might pour the rest of it into just a bowl that we're going to eat later. You hear that sizzle sound? That's exactly what you want. And the cinnamon sticks, I might just add them to our liqueur because we had a liqueur of cinnamon sticks of apples that we made, right? Applesauce previously. The rest of this stuff I'm going to put into a bowl because I'm going to eat. So let me move these guys. Work space for these guys over for the soul. And we've got our cinnamon sticks in this too. So that's good. Let's put this good into this bowl. It looks great. Amazing color to this. These red ones were fantastic. Really? Look at the color on this. Beautiful. Let's just put this guy here for now. Okay, we're going to transfer this over. This is going to look splash, splash, splash. This has definitely got a burnt taste, a burnt smell to it. So it's got that caramelized, basically burnt sugar at the bottom where you can make for pastries and stuff. Bring over my bowl. Let me show you the color of this guy that's coming out like this. Bring our spatula over. The color on it looks amazing. Neat flavor. Delicious. Okay, we're kicking up the temperature to this. It is sweet. So I'm going to see how sweet this one is. I might mix them together. I'm kicking this up to a four. Wow, I love that flavor. Too bad it destroys the pots to burn. Let's see what this guy is doing. Okay, we've got to taste this. This one's very thick. I think I'm definitely going to mix them together. Like, look at this thing. Like, pouring it out would be difficult. That tastes like, sorry about the noise. We've got to take care of business. Let's see what this is going to taste like. I'm going to show you. If you kept cooking this down for longer, would it become apple butter or is the process different? You know what, apple butter, really don't know. You're going to have to take off the skin. For sure you would have to get rid of the skin. Cooking it down, I don't think it would cook down anymore. The apple butter, I've only made crab apple butter. Like, crab apple butter would run through, like, if this one I ran through the mill, I would call it apple butter, right? Because the skin wouldn't be there and it would have gone through a mill so it's really reduced down, right? Like, really fine. But the reason I only do it with crab apples is because crab apples, I'm not going to, you can't really cut off the meat of it and leave the core. They're too small. The whole flavor of the crab apple is with the core itself because they're so small. So when you, when I cook up crab apples, you have to run it through a mill. You cannot not run crab apples through a mill. It's too pulpy, right? So that's the way I've done it. What do I call this apple butter? If you reduce it more, yeah, reduce it more, get rid of the skin, run it through the mill, apple butter. But for me, butter is amazing. Apple butter I find, it's, or apple sauce I find to be like fluffy. It's fun. I gotta taste this again. You know what that tastes like? The flavor of this one, the burnt one. It takes really good caramelized apple sauce. Let's mix it together and let's do it. Because it's about half the volume of this, basically we're, this flavor is phenomenal. Don't ruin the apple sauce. No, I'm going to keep it separate, man. If we ruin that pot for this flavor, I don't want to dilute this flavor. We sacrificed a pot for caramelized apple sauce, kicking this guy down to a two. Let it cook. Let it cook. And while this guy is cooking, we're going to try to jar this guy. If I can't jar this one here properly because it's too thick, it won't go into the jars, then we'll have no choice but to mix it. So let's do this. That should cook and it shouldn't burn. Let's put this guy down. Come here. Let's move the lid. These guys are here. And again, I'm getting close to jarring, so I'm kicking up the temperature of the water that has the lids. It's crazy thick. I'm going to need to use a smaller spoon to do this. It is what it is and that's what we're going to do. So we're going to do it. I can't take too long to do it. Let's see how this is going to work. Because if you take too long filling in the jars, then the jar cools down and it won't seal up properly. Don't forget to put on your mitts. We're going to do one liter jars for this. Let me do a little. So I know what the flavor is about the jar. Put this on the side because we're going to have to taste it when it's cold. I'm kicking down the oven to 300. You're going to hear a beep because it was already sitting at 325. Let's see who can transfer this. We use another spoon as well. It's so thick. These are the green ones. Look at this. We're getting a little burning at the bottom, so I'm going to turn this down. Turn it off actually. It's just getting smoky. The smell hasn't hit yet, so it's not bad. We're going to do a little loss of property with goodies. You have to set up. There's like little air pockets in there, so you've got to get rid of those. That's definitely too much, so let's take this down. Let's move this over, and then we're going to take a little bit of browning in the bottom. See that? A little bit of browning in the bottom. Even on a one where I just turned it off, it was starting to brown a little bit. This element is crazy hot. Make sure this guy's doing okay. There's another little burnt part that I'm going to take out. One of the jars just sealed, if you've heard it. I'm kicking this guy up to a three. Very gentle. This is the sauce for this. This one tastes like your generic sort of applesauce. A really good tasting, but classic applesauce, this one. Classic applesauce. Let's draw more. Now this thing, the temperatures dropped a little bit. It's okay, still steaming, so we do. Check this out. Some of the burnt stuff on it, or brown stuff, right? So I'm going to put that there. I'm going to grab another one. I've already turned this off, this element, so we've got to do this speedy Gonzales stuff, because we don't want it to cool down. You should be able to get one more liter jar at this, which is great. And for sure after all the jars cool down, you wash it. Let's bring out one more. You should be able to do one liter. It's pushing it, but we'll try. It's still sizzling, which will be super cool to do this, like three different colors of applesauce, right? A little bit of this, a little bit of that, and a little bit of that. Layer it. That'd be amazing to see, because all the colors of these are different. This is going to be like half a jar. All of this one didn't even break down. Look at this. It's breaking down, man. Out of this one. Another one to seal. No, this guy's not ready to be poured in, so we've got to close this guy up, speedy Gonzales stuff. So from this guy, we've got two and a half liters. Make sure the bottom is not sticking. Let it curcule away. And I'm kicking this guy up to a four. Okay. I'm going to scrape this guy up. Where's our stuff? That's good. This is exactly what you want on the bottom, right? You don't want any burnt or anything. Mind you, that burnt taste is absolutely different. Very good. And we didn't even put any cinnamon sticks in this one. So I'm going to put a couple of cinnamon sticks in this one. Where's our cinnamon stick? Jar. No, three. Let's throw three in there. We threw three in the red colored one. And we'll put three in this one as well. Let's make ourselves a little bit of room. So let's take this back again. Let's put the lid back on this. Let this one cook away. And I'm going to do a little bit of clay on here. Do we need this guy anymore? Do we need this guy anymore? Do we need this guy anymore? So we're going to turn off this guy. Is it this guy? Turn off the other one. Is this guy? Yeah. Nice. You can see I've got the pots sort of on top of each other with water in them. So it makes it easier to clean up. I do need to clean up these guys a little bit. This is a little too messy. That smoky flavor of this is insanely good or caramelized flavor. I should call it smoky flavor. If you see them, take them out. There isn't anything there. One thing you don't want to do if this stops burning. You know it's burnt for sure. I wasn't sure. I was scraping it. I was seeing it. But once you know it's for sure, don't scrape anymore because you don't want to get the burnt parts into the into whatever it is that you're cooking up, which we did unfortunately, right? What was that? What? I was not sticking. Okay, I'm kicking it down to three and a half or so. I don't want this thing to burn. We already got one pot. It might be We'll deal with this. Okay, we don't need this guy. Get rid of some of the extra spills and stuff that we have. Here's the stuck stuff. That one's going to be amazingly that thing. That was pretty bad, but that was very, very good. Check out some of the chat because this thing's going. Where do you get your jar shisho? I have a bunch of safe, but it's a pain getting new lids. Yeah, the new lids you need to go and just get new lids. And you don't need these guys. These guys I keep on using until they rust, right? Well, preferably before they rust when they when they get to the point where you can't, you really use them anymore. So I wash them and then here, check, take a look at this. Like this one, I probably won't use again. And the inside, yeah, like these ones I recycle, right? So I put them all on the side and if I see one that's like, not good, I'll just recycle the metal. These guys though, these guys do, I reuse until I see the, is it enamel or whatever the seal is on it is not working well. And it's a risk using, reusing these ones, right? The seal portion of stuff. Because sometimes once you use them once, they don't seal up as well again, right? So I usually end up using two, three times, but no more than three times. And if I see any marks on the bottom of them, like for example, do we have any? No, I recycle the whole bunch. But if I see any marks on here, I recycle them. I don't use them because it's not worth it. So I go usually to a big, big box store and I buy the jars. That's where I get them. And if I need to, we do buy the lids often. This one's almost ready to be jarred. Just bury the little burnt stuff. Just because it's coming off the skin now, being heated up. Give it a little bit more. Let's put this guy here. Let's balance, balance, balance. Nice.  So try to avoid if you can. I'm glad we changed the pot store, really. Just little bits, little bits. Another one just seal. Nice, nice, nice. We're losing a little bit of applesauce in this process, but it must be done, must be done. If you see them, you take care of it. Can you hear the sound of it going, sticking again at the bottom? Okay, we're kicking it down to one. He's getting browner in the bottom. We're turning this guy off. We're going to move this guy over here. Okay, because there's no more heat coming off of it. I'm going to kick this to a one. Let's change the angles. And we'll do our jarring over here. That's green. How's this going to work? If it becomes too difficult, I might switch it up again, but it should be fine. Let's do 500 mil jars first. Oh, it's over there. It's loose. Chunkiness here. Just because if there's all of a sudden a little breeze going through, the glass is hot, it might crack. Last 500 mil jar that I have. And I've prepped anyway. And I wet the napkins just a little bit, right? So it's wet napkin bone, not just dry. See, take a look at this. Like I'm not going to use this one. Let me see if I can see that. So I just put it on the side. Usually I catch all of them, but sometimes I'm not reusing them. This guy cracked. I don't know if you guys heard it or not. It did not like it. If we get one more crack, I'm going to put the lid on this, the apple sauce, and kick up the temperature on. I don't think this is going to be the last jar we're making. It should take a liter. Probably not a full liter. I don't think it's going to be a full liter. So that's another half a jar. We're half a liter, 500 mil. We basically ended up getting three liters of the smoking, two, three liters of the green one, and two and a half liters of the red apples that we picked, right? So what I'm going to do is I want to scrape this off, do this, because that's to this. Where's our spatula there? I've never burned the pot when making apple sauce, so this flavor is very unique. Usually it doesn't turn out good.  So let me turn off this camera as well. Let me scrape these guys off, and I'll show you what I'm saying. And I think I'm going to go get another one more liqueur with these cinnamon sticks, because we've got six cinnamon sticks here. And I like the cinnamon stick flavor for the liqueurs. That's pretty good. Apple sauce galore. Let me show you this. This is the smoky one. Here's the red one, right? And we got one that's more not as brown as this, right? Let me bring it out, I'll show it to you. So we've got these guys, so keep this in mind. Red apples, right? So that one is these apples. These apples, let me hold them up with the apples. So that's these guys with the skins. So beautiful color to them, right? Beautiful color. This one is these guys, right? It's a different apple. It's not going to ripen all red, right? It's stripy, but it has a brownish look to it, because we burnt the bottom of the other pot, right? Very, very fantastic flavor. Really, I love it. These green apples, okay, is this guy, this color, right? This color. So it's lighter color. There goes another one's ceiling, which is great. And off here apples to make at least two more liters of apple sauce, but we're not going to do it. We're just going to keep these apples. I'm going to find the ones that have worms in them, cut those out, put them in water, or just make something with apples in them, right? Just cook them up a little bit. It'll be like a small bit of apple sauce. And the ones that don't have any worms in them, they're solid apples. They haven't, no pests have gotten to them. We're just going to put them in the fridge and they'll last for a long time, a few weeks, a couple of months, two to three months. You can just have apples and you eat them, right? Or a couple of months anyway. Okay. That's what we're going to do. Apple crumble. Do it. Apple crumble, maybe. I've never made apple crumble, my partner has. So she knows how to do, she knows how to do. Oh, there goes another one's ceiling. That's the beautiful sound. It cracking is not the beautiful sound when you see it. This is still a little hot, but this is the one that cracked. Let's see if you can see it. It's right there with where my thumb is. Can you see it? Can you see that crack? Let me see if I can get it. Where is it? There it is. You see the crack? And it looks like it was all the way down. Okay. That's the sound when I'm pouring the hot jams or sauces or whatever the way I do my jarring with the oven. When I'm pouring, you want to listen for that sound, right? If you see here a sharp, it's cracked, put the jar away, bring in the next one. And if the next one cracks, there's a big temperature difference between your sauce, your jam, your whatever and the jars. So you need to adjust that temperature. Okay. Or there are just bad jars are hitting up. Apple and cinnamon are just so good in dessert. Yeah. Here in England, you can beat a good old homemade apple pie. Yeah, apple pie. I got to get into making apple pies. One day I'm going to make you guys nazooks. I'll show you how those are done. And that's a secret recipe. That's like family secret recipe. It's amazing. So this is fantastic. We have applesauce. How many liters? Three, five and a half and three, I believe. So I don't know. Eight liters of applesauce, I guess we got. I'll take pics of them later and show you guys. Okay. That's not bad. That was a pretty quick two and a half hour, I think. 130 almost. We started 11. So two and a half hour applesauce cooking stream. I did about an hour and a half to cut up those apples with the pits, right? This is how many apples that we just cooked up. And these are the pits, but and they still have a lot of meat on them. And some of them are the full apples. I cut them and the worms were in them and whatnot. I was like, forget about it. Up time, two hours and 24 minutes. So these are all the applesauce, the three different types of apples. So you can imagine how much meat we took off those. I didn't weigh them because it was going to be just too much weighing, too much, too much just minor adjustments and stuff, right? But that's good. Thanks for this change from my pleasure, Nicholas. Thank you guys for being here. The cider making recipe on discord as well. Awesome. Awesome. Maybe I do that with these apples. I'll check into it. I'll check into it. We're going to make some room in the freezer. Thank you for that, by the way. Thank you for that. Aside from that, thanks for being here again. This was a good week. We did like four or five days. Four days, I guess. We did three cooking streams, which is fantastic. Green tech. Always happy to see making anything, man. It's chill and gives me ideas too. Awesome. That was great. Glad you enjoyed, Casey. Please do. I will. I will. I'm pretty sure I will. I'm going to look it up and we have a fair bit of apple here. Right. Good stream. Valia, how's it going? Was silently watching the whole time. Nice. Nice. I hope you guys are hungry. Go munch, munch. As for future streams, the Auzar will probably announce the streams either next Tuesday or Wednesday and we'll hit it up. Most likely the earliest would be like next Friday. So it's going to be a little bit of delay. I need to sort some stuff out and what not and organize and get some work I need to take care of and what not. So expect the next schedule to be put up on Tuesday and we might start as early as next Thursday. But most likely Friday, Saturday, next week we're going to start doing next streams. Dr. Doros 101. Hello, Sansei Chichou. Hello, Chichou is good. I don't. I don't consider myself a titled entity. Happy Chichou, maybe. Happy Chichou. That's a good thing. Okay. I hope you guys have a fantastic rest of the week and I'll be around on Discord and obviously YouTube, Bichou and what not. And I'll try to post some pics of some of the other things that I'm doing in the background. Okay. Lions. Great stream, Chichou as always. I'll enjoy my ice cold cider now. Nice. Enjoy. Enjoy. Take care, Chichou. Wish you the best till your next stream. Awesome. Awesome. Torbadores. By the way, thank you for the subs. Thank you for the cheers. Thank you for the follows and thank you to the mods for taking care of any business that you need to be taking care of. Okay. Have a good week. You guys as well. You guys as well. Bye for now.


Good morning everyone. Welcome to today's class. Let's pray and get started. Could one of us go ahead and lead in prayer that we will pick up from where we had stopped in the last class? That's great. Lord Jesus, we want to thank you for this time. Lord, we come before your presence this morning. We ask the Lord that you would speak to us. Help us to know your word. We submit this entire session into your hands and ask for God that you would minister. Help all of us to pay attention and to understand from your word, God. Help us man see to share your word, God. We praise your name. In Jesus' name we pray. Amen. Thank you, John. Let's get back to where we were earlier. We were talking about the third missionary journey and how Paul was coming to the end of that missionary journey. How he returned to Jerusalem despite the many warnings that he received that chains await him once he reaches Jerusalem. He comes up to Jerusalem and over there the elders of the church tell him that he now has an image among the Jews and he is an upholder of the traditions of Judaism. Though he is a Christian, he did not do anything which let down the Jews. He wanted to make this right and so the elders gave him an idea to go to the temple and pay his respects to give some offerings or purification. There was a particular custom of purification to engage in that and there were some men whom they sent along with Paul. So we talked about how he went to the temple in order to complete this obligation and while he was at the temple he was misunderstood because some of the Jews they noticed that he had an acquaintance who was from Ephesus and so they assumed that he was bringing an Asian into the temple or a non-Jew into the temple which caused them to be offended about Paul and we saw how the whole uproar began and in the context of the Roman Empire it was not good for any state or region to be out of order because then the main authorities would come and they would kind of take over and so to avoid that situation you have a commander who steps in who comes to seize Paul and take him into the barracks but in the meantime you know Paul wants to explain himself and because he is able to speak in the Hebrew language he was accepted by the onlookers and the listeners he goes ahead and narrates he starts to talk about himself and at one point where he makes a comment about the Gentiles the whole crowd is upset because they had that rivalry between themselves and the Gentiles and so at that point Paul has to be taken away by the commander and we saw how once he was taken by the commander he explains that he is a Roman citizen that's where we were and it was pretty hard those days to get the citizenship of Rome and the commander was amazed that this individual could be a Roman citizen because in the times that Paul lived in either you could be born as a Roman citizen or you would have to pay a hefty amount in order to purchase your citizenship and so when you know Paul said that how can you treat me like this and a Roman citizen we stopped somewhere around verse 25 of chapter 22 where Paul said to the centurion who stood by is it lawful for you to scourge a man who is a Roman and uncondemned so for a Roman they had to follow the procedures which they were not actually doing at that time so the commander asks him he says okay he doesn't ask him but he kind of tells the others around him because he is the centurion and the soldiers under him are the ones who are keeping Paul he says take care what you do for this man as Roman again this particular situation could become worse because they had they are beginning to understand that they are probably mistreating a Roman citizen so the commander himself seems like he was not from Rome and he had purchased his own citizenship so in verse 28 he says with a large sum I obtained the citizenship but Paul clarifies he says I was born a citizen so this is the point where we had kind of stopped and the next day we see that Paul is brought before the Sanhedrin and there is a lot of confusion among the people of the Sanhedrin in order to kind of take a call on Paul and let's see how this whole interrogation proceeds and from the Sanhedrin and the authorities where do they actually take Paul so now we have to understand or review how the Sanhedrin is going to deal with this man Paul so that's where we are at the beginning of chapter 23 from here we see that Paul will go under the hands of several gentile commanders or people in authority we would see that after this council he will be transported to another place where they would say that let him undergo the trial over there and there will be the gentile authorities who will question Paul so we will initially see one particular person handle Paul's case he delays the case in expectation of a bride and after which another person comes in and Paul has to redo his explanation all over again but even that person does not really give him a fair hearing and at that time we would see the visit of Herod Herod would come by as well so when Paul is under trial he will be under rulers and under kings and eventually you don't really see any conclusion to Paul's matter and this point that he is a Roman citizen he makes use of that particular status of his for his own advantage and what he does is he asks to himself go to Rome so towards the end of the book of Acts we will find that Paul will actually travel to Rome and he would want to make a defence for himself so that is how things are going to proceed from here so I am just giving you just what you can expect in the upcoming chapters so we will read on some portions are worth stopping at and explaining further but then the narration of what is going to take place that we can go over very quickly and I have given you a summary already so you know where this is headed so right now Paul is before the council and seems like there is no one to speak for Paul he has to speak for himself but it's really nice again to look at the life of Paul and see the kind of integrity that he lived in that he very boldly could defend himself he very boldly could speak for himself there was no lawyer on his behalf or no leader on his behalf and yet Paul strongly could argue even with the authorities so the beginning of chapter 23 where we notice that he is standing before the council and he speaks to them and he says man and brethren I have lived in all good conscience before God until this day so we can just stop right there and think about Paul's life and his position before God what does it take for someone to say that I have lived in all good conscience before God until this day so that's really great one of us could stand up and say that towards the end of our lives that would mean that we've been able to fulfill God's purpose in God's way and we've been able to glorify God in all that we have done so that is Paul's testimony he's standing before the authorities and he's saying I've lived in all good conscience before God until this day and that's such a bold statement while he's going under trial so as this comment comes from Paul we may expect the authorities to appreciate it but there is someone by the name of Ananias now don't get confused there is more than one Ananias more than one James right so you would notice similar names more than one Simon so we need to be careful about who we are talking about so this Ananias is the high priest and the high priest was so offended now we can see that though he's the high priest he's really not displaying any sense of humility the moment he hears this from Paul he asks or rather he commands somebody who's standing next to Paul to strike him on the mouth so such a rude gesture or such a gesture to display the kind of authority that the high priest had so that itself shows how he took Paul's comment he despised it he rejected it and he looked down on Paul for making a comment like that maybe the high priest thought how dare you you are soon to be convicted and how could you stand before the authorities the council and say that you are innocent while we are still here interrogating you so the high priest never liked it he asked the person who's standing next to him to strike Paul on the mouth so Paul is going through a lot of persecution he's succeeded he was taken to the paracts he is now brought before the council and can you imagine when he's still non-condemned that's exactly what he said in the previous chapter I'm a Roman citizen, I'm uncondemned how can you treat me like this they are slapping him or striking him on the face I don't know if he thought of the times that Jesus went through such humiliation and persecution so that's where Paul is standing and you know Paul also got angry because of his gesture and he kind of gets back at the council member here he says God will strike you whitewashed wall for you sit to judge me according to the law and do you command me to be struck contrary to the law so he just gets upset that those who are supposed to uphold the law are doing their own thing and justice is nowhere to be seen so when he makes this statement the people around him remind him that he's actually talking to the high priest and Paul's response you know this is the same Paul who said pray for those who are in authority or those who are in authority so he immediately repents in verse 5 he says I did not know that he was the high priest for it is written you shall not speak evil of a ruler of your people so Paul immediately repents of what he had done and after which God gives him the wisdom actually sort of deal with this very scary circumstances before the council anything can happen to him right now but he realizes that there were some Sadducees and other Pharisees in the audience and so what he does is he cries out to the council and he says brother I am a Pharisee the son of a Pharisee concerning the hope and resurrection of the dead I am being judged so when he makes this statement what do you expect when there are Sadducees and Pharisees anyone what can we expect it's a very smart move that much I'll tell you read through his statement carefully in verse 6 of chapter 23 what are the Sadducees in verse 6 Paul just says it's the Pharisees and the Sadducees who were against him so to make a prediction he just says I am a son of a Pharisee so that's what I feel like it's happening over here Paul says how is it going to help him what did the Sadducees believe anyone they don't believe in resurrection exactly they don't believe in resurrection and Paul is here noticing that the audience has both of these people with both of these beliefs one such that doesn't believe in resurrection the Pharisees will believe in resurrection now he is standing before them and he is he is projecting or he is sort of making this identity of his as a Pharisee very real so then it becomes there's a question there for the Pharisees will you protect this man who believes what you believe and there is a question for the Sadducees which is he doesn't he believes in resurrection and therefore he has to be condemned what stops us from condemning him so the Sadducees would like to condemn him Pharisees would now feel like defending him so within the council there are dissentions disagreements because of this matter of resurrection which works as an advantage for Paul so as soon as he says this think about resurrection come on what did I do I was only preaching concerning the hope and resurrection of the dead and you know I am being judged for that and immediately within the council they started arguing and you know they were like now it becomes a question of who is right who is wrong and the Pharisees began to protest and say we find no evil in this man but if a spirit or an angel has spoken to him he does not fight against God so he kind of gets the sympathy of the Pharisees while at the same time the Sadducees are now opposing the Pharisees so when the council is in such a state where you have the authorities fighting how would you ever reach a conclusion so then they decide it is best now for us to get this prisoner out of sight because any harm could take place let's put him back in the prison and let's deal with the situation later so he escaped that particular session by bringing up this matter about resurrection now what else once he escaped you will find that there are many dangers against his life and you know it really got grace that protects him each time so he is in the prison but there is another set of people who are waiting to kill Paul and they are so very passionate about this they are fasting in order to kill Paul and that's how strongly they want him dead okay so let's just read about this group of people we have a description about them from verse 11 to verse 22 and it's self explanatory so if someone can read that we would see what exactly is going on outside of the council verse 11 but the following night the Lord stood by him and said be a good cheer Paul for as you have testified for me in Jerusalem so you must also bear witness at Rome should I continue and when it was day some of the Jews banded together and bound themselves under an oath saying that they would neither eat nor drink till they had killed Paul now there were more than 40 who had formed this conspiracy they came to the chief priests and elders and said we have bound ourselves under a great oath that we will eat nothing until we have killed Paul now you therefore go with the council suggest to the commander that he be brought down to you tomorrow as though you were going to make further inquiries concerning him but we are ready to kill him before he comes near so when Paul sister son sister son heard of the ambush he went and entered the barracks and told Paul then Paul called one of the centurions to him and said take this young man to the commander for he has something to tell him so he took him and brought him to the commander and said Paul the prisoner called me to him and asked me to bring this young man to you he has something to say to you then the commander took him by the hand went aside and asked privately what is it that you have to tell me and he said the Jews have agreed to ask that you bring Paul down to the council tomorrow as though they were going to inquire more fully about him but do not yield to them for more than 40 of them lie in wait for him men who have bound themselves by an oath that they will neither eat nor drink till they have killed him and now they are ready waiting for the promise from you so the commander let the young man depart and commanded him tell no one that you have revealed these things to me verse 23 and he called for two centurions saying prepare 200 soldiers 70 horsemen and 200 spearmen to go to Caesarea at the third hour of the night and provide mounts to set Paul on and bring him safely to Felix the governor he wrote a letter in the following manner Claudius Lesaias to the most excellent governor Felix Gretius this man was seized by the Jews and was bought and was about to be killed by them coming with the troops I rescued him having learned that he was a Roman and when I wanted to know the reason they accused him I brought him before the council I found out that he was accused concerning questions of their law but had nothing charged against him deserving to death deserving of death or chains and when it was told to me that the Jews lain wait for the man I sent him immediately to you and also commanded his accusers to state before you the charges against him farewell then the soldiers as they were commanded took Paul and brought him by night to and depart Patrisse the next day they left the horsemen to go on with him and returned to the barracks when they came to Caesarea and had delivered the letter to the governor they also presented Paul to him and when the governor had read it he asked what province he was from and when he understood that he was from Sili Siam he said I will hear you when you have come and he commanded him to be kept in his own petroleum thank you Rosalind you read a very long passage actually and we could see how things were unfolding in Paul's life it's quite self-explanatory as we have seen so there was this a set of people who were willing to last until Paul was killed and this plot was identified by Paul's sister's son and he brought this news to Paul and Paul sent him to the commander and you know once the commander took notice of this he also realized this is a threat to Paul's life and we must recall that the reason why they are so scared about being you know like if anything happens to Paul he is a Roman citizen and they would get into trouble and so that is why they had to do everything in their capacity to protect this man till he is actually condemned so the commander realizes that he has to protect Paul and in these circumstances we saw the plot the plot was something like Paul when he would go to the council they would kill him so that was the plan so the commander very wisely decides that it is best for Paul to go to a higher authority a governor by the name of Felix who is in Caesarea so he tries to transport Paul to this particular place we see how he does it he does it very safely so late in the night with many foot soldiers he kind of picks a particular route so that Paul is safe and he sends him to Felix and we saw the letter also that he has written so Claudius realizes he says I am writing to you most excellent Felix greetings and then he goes about explaining Paul so how does he define Paul he just says we found him we seized him from the Jews because they were going to kill him please note that he is also a Roman citizen and so far there have been some matters regarding the law for which he is accused but you know there is nothing that we found which says that he deserves now it is best that you interrogate this matter and so he hands over Paul to Felix and we notice here that when Paul comes to this place Felix says okay I will look into this issue but let your accusers also your accusers also come so that is where we are going to stop let's move on to chapter 24 so now the accusers have to come and make their claims Felix will listen to the accusers and if Paul has something to say he would also listen to Paul and come to the conclusion of what it is that this man has done that there is such an uproar against him so we are at chapter 24 here where Felix has to give a fair hearing now who is the person who would you know want to speak against Paul we find that Ananayas the High Priest the person who got offended in the Sanhedrin in the council he comes to Caesarea to accuse Paul so he comes down with his elders and also looks like those days they had a speaker with them in today's context it's something like a lawyer someone who will speak, who will argue the case so there was a speaker in the text it says an orator by the name of Turtleist so they all came in order to present the case against Paul that he was not for the Jews that he was for the Gentiles all kinds of other accusations that they wanted to bring against him so they come and this particular person Turtleist the speaker begins to speak so he does his oratory you know how they usually do it they start with a lot of flattery of the person in authority so that's how the orator speaks here at verse 2 of chapter 24 he says seeing that through you we enjoy great peace and prosperity is being brought to this nation by your foresight so you notice there's a lot of flowery language and flattery before they can actually get into the matter so verse 3 we accept it always and in all places most noble feelings all thankfulness ok now he slowly comes down to the actual matter over here right so let's see what what he states about Paul so verse 4 nevertheless not to be tedious to you any further I beg you to hear by your courtesy a few words from us for we have found this man a plague creator of dissension among all the Jews throughout the world and the leader of the sect of the Nazarens he even tried to profane the temple and we seized him and wanted to judge him according to our law but the commander Lysius came by and with great violence took him out of our hands commanding his accusers to come to you by examining him yourself you may ascertain all these things of which we accuse him and the Jews also assented maintaining that these things were so so as you can notice the orator in his complicated language he kind of puts across a phrase followed by a list of accusations what are these accusations he says this man is a troublemaker he is a creator of dissension or a lot of confusion among the Jews throughout the world so you see how there is exaggeration as part of what is being spoken because what is the reason that they accused him with in Jerusalem when he was caught that he brought a gentile isn't it he brought a gentile into the temple and he defiled the temple that was the single accusation based on which people started quarrelling and everything happened but now somehow accusations have piled up so it's more than him bringing a gentile into the temple they are stating all kinds of things that he is a troublemaker he has created a lot of quarrels among the Jews then he profaned the temple and we were ready we were ready to actually judge him but it's because of this commander Lysius he violently brought him to you now you please listen to whatever we have to say and pass a judgment on this man Paul so what would be fair on Felix's part at this point Felix he is a gentile authority he needs to listen to both sides so he is heard you know Ananias the high priest his side of the story because it's as if the Jews are so offended now and Paul is that primary reason Felix has to give a conclusion to this matter Felix has to listen to Paul so he gives him a chance then Paul from verse 10 after the governor had nodded to him to speak outside so now Felix is looking at Paul saying ok what is your defence these are the matters that they are accusing you with so then now Paul starts to speak notice nobody to speak for him but one good thing is he is a scholarly man I'm sure he would understand the context and give a good defence for himself regarding the points of accusation so Paul speaks he says in as much as I know that you have been for many years a judge of this nation I do the more sharefully answer for myself because you may ascertain that it is no more than 12 days since I went up to Jerusalem to worship and they neither found me in the temple disputing with anyone nor inciting the crowd either in the synagogues or in the city nor can they prove the things of which they now accuse me but this I confess to you so basically discarded their claims of them calling him a troublemaker but he's saying but one thing I do confess of what is that one thing from verse 14 I confess to you that according to the way remember that talk the way is Christians according to the way which they call a sect so I worship the God of my fathers believing all things which are written in the law and in the prophets I have hope in God which they themselves also accept that there will be a resurrection of the dead both of the just and the unjust this being so I myself always strive to have a conscience without offense toward God and men so he is talking about his faith in God he's talking about you know somewhere he's saying that there are it's not like I've gone away from them creating trouble it's not like that this we believe in this in the same God like the God of the Jews is the God that I believe it and then he goes on to explain you know regarding a resurrection and all of that but he definitely states the way which means that he has moved on from Judaism to believing in Jesus Christ and he's now apart or he is a believer in Jesus Christ and apart from the faith of his he also states regarding his way of life where he justifies and says that he lives a life of integrity a life which is right for God so actually three things he says that he has nothing to do with their accusations about him being a trouble maker secondly he confesses that yes I believe in Jesus Christ I believe in resurrection of the dead and he also says that my life I'm living according to this newfound faith which I have so that is his defense to what was stated and raised him yeah and then he goes on to describe how he came up to the temple and you know he was just paying his honors while he created this whole confusion and the uproar happened and you know all those matters so he explains what transpired right now because the ball is in Felix's court he needs to make a decision whether the Jews who have come along with Ananias are correct or Paul is correct okay what decision is Felix going to make now let's observe what kind of personality this man Felix has now he might have understood that the matters that the Jews are worried about are matters regarding basically there's a dispute regarding keeping of the law but it's not like Paul is some criminal who has hurt people or caused harm it's not like that if it was like that it's clear cut but this particular issue is regarding keeping of the law right so Felix can take a call and he can say look I don't find anything wrong in this let's let him go he could have said that or he could have said alright you know Paul you may choose with the Jews and explain yourself to them apologize okay matter closed but you will find that Felix doesn't take a call okay now is that part of his personality or what is it it's kind of strange but he sits on the matter so which becomes very very you know like frustrating for everyone involved especially Paul so from us ready to we notice that you know Felix doesn't do anything but when Felix hurt these things having more accurate knowledge of the way he adjoined the proceedings and said when Lysias the commander comes down I will make a decision on your case okay so what is he doing it's very unfortunate you know sometimes these things happen even in our circles today where no decision is the decision and you know time is just passing by and now another excuse Felix just says okay to make a decision how about we wait for the commander to come whenever the commander comes let's take a call on this matter so with that he stopped it and so he commanded the century to keep Paul and to let him have liberty and told him not to forbid any of his friends to provide for or visit him so there's a little bit of freedom that Paul is enjoying but at the same time no conclusion then again after some days Felix comes this time he brings his wife Drusila who was Jewish so maybe there was a little bit of interest from Felix's side where he wants to know what is Paul all about what is this whole Jewish tradition all about so there is a curiosity also so does he simply want to learn more about Paul's beliefs while Paul is in his custody maybe that was his intention but overall he is not providing clarity to this matter so he brings his wife Drusila who's Jewish and he calls Paul and you know what would Paul do every given opportunity knowing Paul he will preach the gospel so when Drusila comes you know he has this opportunity to go ahead and preach Christ so Paul preached Christ to Felix and Drusila as well and he spoke to both of them regarding righteousness, self-control and judgment right and he clarifies what this whole gospel is all about now again when you look at the response of Felix it's kind of funny but Paul's case he didn't provide any conclusion now after hearing what do you call after hearing the gospel at least for that we would hope that you know he would give his life to Christ or he would deny it or something some clear decision he would make same indecision he doesn't really make a decision now there's a little bit of the background of Felix and his wife Drusila it is said that this woman was the sister of Herod Agrippa II and Bernice mentioned in chapter 25 this person Bernice will also be mentioned you know they she once again she was the sister of King Agrippa II and Bernice who will be talked about later in chapter 25 but what we have to notice is this man Felix what he had done is he had actually seduced this particular lady Drusila away from her husband and made her his wife so there is a moral you know like a moral issue as far as his relationship with Drusila is concerned so we can also understand here that when Paul preached the gospel and when Luke writes it he's actually saying that Paul preached the gospel but he talked regarding the matter of righteousness self control judgment to come now come on you tell me you know would these things have created fear in Felix of course because he was at the wrong this woman Drusila is actually not married in the right way to him she somebody else's wife but he has taken her and when Paul was talking about God and about Jesus Christ and all that he would have been in a place of guilt like he would have recognized his mistakes now it's always wonderful when our sense of guilt and shame actually leads us to God and we give our lives to God but unfortunately this man Felix he seems to be I mean he's like sitting on the fence for everything here he doesn't make a decision what he does is look at this verse 25 how sad he says to Paul go away now when I have a convenient time I will call for you so this is not at all a nice response as far as the gospel is concerned see Christ died for us our sins are forgiven so whenever we read about salvation we read like even in the book of Hebrews today is the day of salvation ok so salvation and the gospel is for right now but when people treat it lightly casually and say I mean how could he say ok you come back later at a convenient time when is this convenient time you know who knows about like you know human life whether people will be around or not not be around the next moment we don't know but when people take the gospel casually it's very unfortunate and Felix is doing that about the gospel he tells Paul you go now at a convenient time I will call for you we will again listen to what you have to say and he just dismisses him but Luke clarifies later on maybe there was one other intention that Felix had to brag the case what was that he was expecting Paul to give him money to settle the case because actually there was nothing wrong from Paul's side and if Paul were to give him money Felix would have thought when Paul gives me money let's close the case so he's not saying it but it's like an unsaid expectation like come on Paul passed like give me the money we'll settle the case right that's what he had in his heart he was hoping for that it will never happen can you believe it you know Paul was sitting there in the prison for 2 years and what happened is what happens in some of the government scenarios the governor changed so till Felix left Paul was sitting there so the next person who comes in is Festus so let's take a break now and we'll go on to chapter 25 after the break thank you