So we're live, 5th 2019, 12 p.m. Pacific time, Pacific Western Canada time, right? PST and welcome to another live stream. I'm Chicho and what we're gonna make today is borsch. I grabbed my mom's borsch recipe. Okay, I'm sure too. Over the phone I wrote it down on stickies. Okay and I've eaten that a lot. I know what it's supposed to taste like. I've seen her make it and I've made different types of stews based on what I've seen and experimentation and stuff but I've never made her full-blown borsch recipe and that's what we're gonna do today. Okay, aside from that we're gonna wait a couple of minutes for people to start rolling in but we're gonna get going pretty fast on this. Okay, the reason being is we need to get the meat boiling away, cooked in water, right? To make the broth. Kang, how are you doing? Welcome to a stream. I've been looking forward to the stream man. I've been craving since we decided to make borsch. I've been craving to eat borsch from that day. I can barely hear you man. Oh really? It's really low. Here let me... let me see what my volume is at here. My gain. It should be okay. I start talking louder and louder as the cooking streams begin. Can you check to see if it's your end? Hello Nicholas, how are you doing? I might have time this week to set up the reading stuff, to read one, two of the comics and do a comic book video. Okay, fun. We got... we paid some fair price, some pretty good price, and some ridiculously... I went to pick up the comics and the comic book owners like shaking their heads. I was like, what? You'll be happy. I was very happy. You'll be happy. Okay. I hope the sound is okay. Let me give you Lay the Land. Awesome bro. Looking forward to it. So more fun. So by the way, Nicholas, I haven't... there's two comics. Hello ex. How are you doing? But Nicholas, an old comic book Jedi. Quick question. I got in the hall there's a romance comic, golden age romance comic. We're going to take a look at most likely two of them. Okay. But there are other types of comics. If we do a reading, if we end up doing more than one reading, what comic book reading would you like? There's a superhero one. There's a couple of romance ones. There's a war comic book one. There's some just zany weird comic books, I think anyway. If I remember correctly, what kind of comic books would you or stories would you like to have a read of? And if they're in the in the hall, I'll pick one and we'll do a reading of that. Aside from that gang, welcome to another live stream. War would be good bro. Awesome. We're going to do as a request. We have a golden age war comic that I picked up. I think it's golden age anyway, 1950s. Okay. We'll have a read through that as well. So aside from that, I'm going to get the ball rolling here. I got that because I need the meat to be cooked, right? And in a pressure cooker is supposed to take an hour, but I haven't set up the pressure cooker. I just got a regular pot. It's supposed to take two hours, but I'm going to kick out the heat. So as before, we've got a two camera set up here. Camera computer coming this way. And I got the sound set up here. Okay. So what I'm going to do right now is just wash, just rinse the meat. And let me turn on these. So we got the pot here. Okay. And we're going to do a lot of chopping and stuff on this here. Hello Connor. How are you doing? So what I'm going to do is I'm going to rinse the meat and then put it in the pot. So let me show you what we ended up getting. I love the, I like the Brazilian bossa nova that you posted on discord. Not fun music, not fun music. I got to put on my glasses to read this cooking stream. I need a cooking handle. So I picked up 0.6 kilos of beef shank. Okay. Tender cut. And this is like organic stuff I pick up. Just so you know what I'm putting in, in the meat. Okay. I don't know if you can read that beef shank. And it ended up, it costs like 13 bucks basically. Right. So about 0.6 kilos cost about 13 bucks. And I picked up three cuts of beef short ribs. And this is organically locally grown as well. And this one cost again 0.6 per, I picked up 0.6 kilos of it and not costing like $17 or something. So that's the meat that we're going to be using. Just so you know, because it's pretty important to know what type of meat is going in there. And I'm picking up, picked up some stuff that has bone in it. Right. I'll show it to you. So that way a bone marrow goes into the soup, into the broth, as well as a little bit of fat because you do need a little bit of fat in this thing as well. Okay. Crank these open. And this is the pot that we're going to use to just put the meat in there. We're going to put water and we're going to put salt and we're going to cook it up. Right. So I'm just going to give the meat a rinse, put it in here. I'll show you what the meat looks like. And then we're going to not fill it up with water, but give it a fair bit of water about, you know, this much handful above the meat. Right. Because you want the, um, borscht to be, it's a soup, right. So you do want it to be a little liquid. So let me do this here. I'm going to bring this guy over here right now.  Right.  Right.  Let me show you what this looks like before. This is what the shank is. Right. And it's got the bone part in there. Not bad. Nice amount of fat on there as well. Right. And then when the borscht cools down, uh, the next day, because this is going to be enough borscht to eat for three days, three or four days, we're going to have let me show you what the beef short ribs look like. And borscht is, uh, I usually use lamb. I like lamb is rare that I buy beef, but with borscht, you want beef. Okay. So this is the short ribs. So it has bone in there, fatty as well. And there's three pieces here and there's another piece over there. So three pieces. The middle one was the big one. Here's the other piece. So about 1.2 kilos of beef meat. So it doesn't take too much space. I'll show you what the meat looks like, how much it filled up the bottom. So you see exactly how much meat we're using. And then I got most of the ingredients back here that I'll show you. When did your interest in cooking start? Um, when I'll tell you, I'll tell you when let me show you the meat. Let's get the water boiling on it. So this is how much meat we're using. Right. See it way better here. Cool. Okay. I'm going to fill it up. Make sure the meat is covered plus about a handful more. Okay. So let me fill it up and see how much. So it's not actually a handful. It's about, if you can see that, so it's about, I would be three fingers above the meat all flat on the bottom. Okay. Now I'm going to kick this up. I'm going to put this on six out of nine because the rest of what we're about to do, I got to add salt. So let me add a little salt to this too before we forget. Now salt with my stews and stuff. I just go by sight. I just do this sprinkle up top. Right. But we're going to do it with teaspoon wise because we should be doing a table spoon wise. So let's do a table spoon. And this is actually, we have the measuring cups here, measuring cups. This is, I think it says an eighth of a cup. This is an eighth of a cup. So I'm going to use an eighth of a cup and see if that, so let's use, let's see if that's too much. I'm going to use a little bit more. It wasn't all the way to the top. So let's say we put an eighth of a cup of salt. I might add more later when when the broth is, you know, it's nicely cooked. Okay. And I'm putting the temperature at right now six out of nine. As for your question, Nicholas, when like I learned, I really learned how to cook. Well, university, we had to, one of the, there's this multi-phase, I guess I should answer it that way. I guess when I really learned how to cook was about 15 years ago or so when I apprenticed under my mom for about five years. Okay. And the reason I did that was because I wanted to learn how to make this Armenian pastry that it's, it's like the Armenian pastry and it is amazing intrepid. How are you doing? I wish I could stay for the stream. It sounds delicious. Hope you're having a good day brother. I'm doing a fantastic day. Very looking forward to making borscht, right? Thanks for popping by by the way. Thanks for popping by. Um, so I apprenticed under my mom for about five years, right? Because I wanted to learn how to make this pastry and pastries very intricate and this pastry is intricate, right? And during that time, we ended up cooking a lot. I was, we're living in the same house, right? So she was cooking a lot and I was cooking with her. So I learned a lot, right? That was the main push for me where I really learned how to cook well, right? Before that at university, you know, for part of it, I was living myself or with others, roommates, one bedroom apartment, three people living on tile floor and the sleeping bag for a couple of years and stuff like this.   So I learned how to cook there a little bit. But the first cooking I ever did that I really took care of myself was when I was in elementary school and I loved eating eggs. I'll give you like deep info, right? Student days for me were packets of ramen noodle. I used to love submarines. If there was a place that had sales and subs and you could buy, check this out, you could buy five subs for $10, right? And there's times where I didn't have money and I would have to go get emergency loan from the university and stuff like this. And if a loan came through like how many dollars to pay for food for a month or something like this, right? When the funds came in, I would go buy five subs, right? But the first time that I really cooked for myself was in elementary school because I loved eating eggs. Just to answer your question, Nick, let's go a little deeper. I loved eating eggs and my parents weren't feeding me eggs every day.  I'd be like in grade five or six or something like this and cook eggs for myself before people woke up and I would eat eggs. I just like food, man. Food is amazing. It's one of the greatest pleasures in life. Let me show you the ingredients, what we're going to do. We got, we got, we're going to use white cabbage. I've already clean washed everything, right? This one we're going to chop up, but I'm going to give it a rinse as well once we chop it up. We got the beets. Now, I'm not sure the cabbage we're going to use all of it, most likely. Okay. The beets, I don't think we're going to use all of it here. Let me show you here. So I got five beets here already cleaned up. So I got five beets here. The odds are we're probably going to use like three of them. Okay. I'm guessing you froze the subs to keep the week. I appreciate hearing the deeper answer. Actually, I didn't. I would like, if I needed emergency funding from school, really I was no money, right? So I was eating bread or rice or whatever, right? So when I went and got five subs, I would usually eat three of them in one day and two the next day. Nice tomatoes. Red peppers, I guess yellow or orange peppers. And for what I understand peppers, the color is just as they ripen more, right? So red peppers are easier on the tummy, I believe. What's up, everyone? Jank, how you doing? What's up, Chicho? I hope everyone's big Tuesday is going well. Yeah, big Tuesday. It's phenomenal weather, by the way, my part of the world. It's like sunny, cold, but sunny. It's like, wow. Great break. We got potatoes. I've already washed some carrots. We're not going to use all of them, but I've already washed them and cleaned them up a little bit. I might clean them up a little bit more. The only spice that we're going to use is salt. Okay. And we've got bay leaves, just bay leaves that we've picked ourselves either from a tree or from a bush. Okay, we have lots of bay leaf. There's bay leaf trees, trees that we have. One of our relatives is a bay leaf tree, so we just go and pick the bay leaves and we know friends and stuff that have bushes that like bay leaves. So just dry bay leaves and pick ourselves. Aside from that, I'm going to start doing some chopping. I should be able to read a fair bit of comments if we guys want to talk about whatever. I got myself some of the lemon liqueur. Okay, trusted tea. I got my tea going here as well. And I've already chopped up some greens, herbs and stuff that when we make the borsch, usually eat it either with yogurt or sour cream and then a little bit of parsley and cilantro and stuff up top. You mix it together so people like putting lemon on it. And we have, I want to got some dark, heavy, rye bread. And with borsch, you want heavy bread, like dark bread, right? And flat bread is good too because when you take out the meat, you can make sandwiches. But one of the ideal things that goes with borsch is birashki. It's like dumplings and deep fried dumplings that have either potatoes in them or sort of a hamburger style ground beef mix with eggs and stuff. I don't know how to make that. I've never made it. I've watched grandma mom aunts and stuff make it, but I will get the recipe and I want to learn how to make that as well. Okay, I know the dough. I've never made it, right? I've helped out but haven't done it. Okay, so I need to talk to my mom and figure out how to do it in a chicho stream without offscreen. Let's chop up the cabbage first. Okay, because I do want to give it a rinse and I'm going to chop all of it up. Okay, so let me put these guys in here so they're out of the way. So the sink is not tight enough. You guys have a good day. You can feel the, well, in my part of the world, you can feel the end of winter coming. Everyone's really excited about summer kicking in or spring kicking in at least. I'm going to wear my apron. We got beets that we had need to chop up and beets stained. Eduardo, what are you exactly working on related to math? How so? What do you mean, Eduardo? Like in my, as my life as a geophysicist, when I was doing geophysicist or right now, right now I'm just, I'm just teaching. Have you ever eaten Romanian michi? I could eat that stuff. No, I've never had. Is that like a dumpling or a soup? Cabbage just falls apart. I've got a little compost in the center. Right now, do you plan on bringing more math content to China? Oh, for sure, Eduardo, for sure. 100%. I have some, I've been meaning to do this just, I've made a lot promises over the last few years to do things that some people are, when I make a promise to people on regarding content on the channel, some people recommend to do things and I say, oh, that sounds great. If I don't do it within a few months, you know, send me a reminder and we'll get it done. So I've had a lot of promises come back to me, which I'm okay with, right? But for sure the math content is has reduced a little bit just on that note. Okay. And there will be math coming. I have, within the next couple of months, I'm going to go pretty heavy on the math.  So it's fun thinking about the problems. But just on that note, on the mathematics front, I finally ended up editing the live stream of the 10 by 10 puzzle that we made the three, three streams the same day. And I've already loaded on YouTube. And I think after the stream, most likely today, if not today, then tomorrow, I'm going to release almost a three hour stream of us playing three 10 by 10 math games that we did. Oh, that's the Romanian Mishi sausages made from ground beef mixed with spices and beef broth. Oh, that sounds yummy. Eastern European just sausages. I'm just going to put the cabbages in this. And then once we got it all chopped up, I'm going to put it in the sink and just run water over it. Okay, let's put this here. Yeah, the math content Eduardo, it's one thing with the math content. Once I start doing it, I just get immersed in it. I just want to do more and more and more. So before I really delve down into it, I need to I need to clear off my plate of a few videos that they mean to make. That includes some of the comic book stuff that I've really been behind on doing.  Once we're done with the comic book stuff, then I think we're going to delve deep into the mathematics. I have some stuff laid out that I want to do regarding just it's just looking at data. Very simple. Just looking at data and trying to figure out how you can interpret the data. One of the data sets I want to use is IMDB's movie ratings. I find that extremely fascinating because sometimes if you use IMDB just to see what the ratings of movies are, but the way I use IMDB is I just don't look at the rating that they present. That sounds very interesting. I don't look at the rating that they just present. That's the first thing I see because that's their pushing. And then I read user comments. And then what I do is click on the link that they have. It's a hyperlink that they have for the rating and they break it down into age group, male, female, top 1,000 years and whatnot. And the discrepancy between the different categories of ratings that they have are crazy.  Yeah, we move it around a fair bit. We might be doing the comic books. Well, no, what are we going to do next? I haven't planned what we're going to do next in terms of the live stream. There's a couple of videos I need to shoot that are related to Nicholas comic books. And maybe a last one that I wanted to do an awesome last one. But if you click on the IMDB rating, at the top there's a sentence that says they're not, the rating is proprietary. It's not really the meaning or the average for this. They're giving it some kind of ranking system themselves. They have an internal algorithm running in the background, which is not necessarily always the same as the mean. Right? So, and sometimes the discrepancy is pretty large. I've come across, I've been building up a database of movies that I've come across that I disagree with either their rating or their rating is way different than their mean. Yeah, Metacritic does that for games too. IMDB review and now analytics are very in depth. Yeah, I like the IMDBs. I don't read all the reviews, but I look at some of the passionate ones. And it's cool. I like sometimes just go off and just read reviews of a movie that maybe I loved and they hate it or a movie that I hate it that they love and or IMDB is given a rating of high, right? And you can read the reviews of people trash talking this thing, trash talking it, right?  Okay, cool, cool, cool, cool, cool. I got to get that. I have to loop Space Dandy. I have to watch all of Space Dandy before I can do the anime video because I want to pick out the segment that I'm looking for. But thank you, Jink, for your reminder. I was kidding. You said do the anime video. Nice, nice, nice. Maybe. Comments that were posted. Not you, King. I forgot who mentioned that. Okay. I do watch anime and go around asking people, but my memory is as good as the goldfishes. Okay, so let me say this. Because I'm not sure if I was using all the stuff. It's okay to have the cabs just here too. But I'm not absolutely sure if we're going to use up everything that I cut up. I might use those for something else because what we're going to do is cook the meat in this pot, right? And transfer the meat here. Okay, and then start putting ingredients in and once it cooks a little bit and then add the broth to it. So we can only use enough ingredients to fill this up, right? I have more than that right now. It's a wooden spoon, right? I just want to give it a, the meats already change colors, become brown. Once it cooks meat, it just becomes brownish, right? I'm just going to bring this out and put meaty spoon in it. What I want to do now is, I'm going to kick this up. Now that it's heated up, I'm kicking it up to the temperature on, that's the eight, because I want to get it boiling. I want to get it hard boiling, right? We have onions to cut up to. The onions, we're going to cut up at the end. Food wars, anime stream. Food wars, that sounds familiar. I think I've seen that. Where am I thinking Fuli Kuli? I don't know if you guys have seen Fuli Kuli. Fuli Kuli is fantastic. Very trippy. The carrots, when you wash them, they get a little bloody. I skinned a little bit, cleaned up, cleaned them up a little bit. Food wars is interesting to say the least. Yeah, I haven't washed that for ever. I'm pretty sure I'm thinking both. Five carrots is good. Shaggle, almost. Maybe, maybe. There's a lot of amazing anime out there. Give them a rinse.   This is a good flavor. So I'm just going to put the carrots in this, okay? Or chop some of the stuff that we've chopped up, okay? The carrots and the beets and stuff. Actually, beets will put in a separate thing, maybe on top, because I want the beets once we layer the things. I want the beets to be lower down in the pot and the other pot. Now I'm going to kick this, this up to high. I'm going to use all the carrots. Yeah, let me show you how much carrots we got. Or I'm going to use all this. Probably not all of it. So I'm going to leave this on the side. We can chop up the beets and put it up on top of the carrots, which is fine. Because later on what I might do is either freeze these or keep them in the fridge for like three or four days and then use them again once we finish all the borscht that we're eating. Let's cut up the potatoes first. Because the potatoes, I want to chop some of it really fine. Once we add the broth and stuff, I want to add really chopped up fine potatoes in the soup with all the ingredients, because that would give it a little bit of thickness. Okay, seep out a little bit of starch, right? So it's just like this. And these look like good beets. We're probably going to use up three beets. Let's do three beets. We need lots of beets in the borscht. I'm going to scrape some of the gukha. And that's one thing you end up doing when you're either slow cooking meat, three, we don't beat around the much. Yeah, three beets we will. So whenever you're boiling meat or slow cooking bones and stuff like this, you get gukha on top. So I'm going to take these guys off. This one's giving out a fair bit. I usually buy bones from this butcher. And you don't get that much. And what I'm doing, making bone broth, apple cider vinegar, that breaks down. Now I'm going to kick it down to around. Let's make it eight. Apple cider vinegar in bone broth is really good. It gets all the minerals out of the bones and stuff like this. This mini carrot's got three beets for sure. And we're going to use that mini carrot. So let me transfer these guys over. We'll do one more piece. Carrots are also good. And that's one of the things that happens. It bubbles up and spills. Let's take off some of the gukha again. Hopefully it's not going to bubble up. I might kick it down. I'm kicking it down a little bit, kicking it to seven. Okay, we're probably going for half an hour, right? I think anyway for the water boiling, let's say 20 minutes, I'm going to put the timer on another 40 minutes. As I keep tracking with three times, right? I have a timer going off. When I do cooking, timer's my friend. So I'll put the timer on 40 minutes. That means we're going to cook this thing for about an hour. According to the recipe my mom was giving me, we're going to cook it for an hour in the pressure cooker, two hours on the stove. You might cook it longer. We'll take a look. It's a half down time. When we're cooking this, we've got carrots and beets. Now that's a fair bit of ingredients for this, right? Let's cook up the red peppers and the orange peppers. Before we do that, let's have a sip. Clean up some of the gook from the side of the pot, which is something that I do. That way we know it's not going to be entering the broth when we transfer it over. Cut up the yellow red peppers. I've already washed them. They're beautiful. And we're just going to put them on top of the beets. Let me say once it boils up a few times, when it rises up, it does it less so a little bit. You get rid of some of the gook and keep an eye on it. You get a feel for what's going on to a certain degree. Right chat got the go. Have a good day, Nicholas. Thanks for popping by. Chico, catch you next time, bro. Have a great stream. Looks delicious so far. And the smell of the meat is pretty good with the salt and get good quality meat. It's just nice. It's nice. And these ones I don't chop up too thin. For my stews, the instructions were don't chop them up too thin. Some long ones, some half long ones. I'll probably do a few different sizes on them. And then just like anything, it's the first time cooking. We're doing the adjusting the recipe. So we'll see what we do next time. Maybe we won't touch it. Maybe we'll like everything about it off topic. But do you have any beard growing tips, beard growing tips, to help you grow beard or to help you deal with the aftermath of having a beard? Because it can be tricky in the society if you have a full blown beard or used to be any of it. And it was times where I grew full beards and didn't go well where I was around. As far as what to do to grow beard, I think food is it. I keep on going back to the same thing, right? Hi grandpa. Hello my child. How are you doing? Do you know how to cook borscht? Borscht is delicious. Good ingredients. So I think food has a lot to do with it. If you can grow beard full beard or not. So you know, I haven't done the research on to this. I just genetically just worked out for me. So I'm sorry. I wasn't someone that had a hard time growing a beard. I was just able to grow beard. I just made fresh onion soup. Awesome. Fresh onion soup is fantastic. I've mostly been told to moisturize the jawline and that shaving to grow faster is a myth. I don't know about that. Shaving to grow faster is a myth. I don't know. I know that's one thing I was told as well.  So and I don't know if it's a myth or not. Like the first time I ever shaved my mustache, it was in my early 20s or mid 20s or something. Believe it or not, crazy. So I would shave this, but I hadn't shaved this for a very long time. So I'm not sure what the situation would be. Here's our peppers. Okay. I cut up all the red and half the orange. This one we're not going to use up. Okay. What we got there is enough. So I'm going to put this one in a container and just throw it in the fridge. That way it's there for us to use later. Yeah. I just graduated from high school and I had a facial hair dress coat. So I kind of became a werewolf upon entering college. Awesome. Oh, so they wouldn't let you have facial hair. Crazy, eh? Weird world, weird world. And man, it's a different life. If you have facial hair and if you don't have facial hair, the experiences, yeah, no facial hair and no hair past the ears. Really. Now I have some vice. Nice. You're crazy. So it must have been a private school. Yeah. I went to a private school but they didn't, they left us alone. This was many months ago, right? Many months ago. That's kind of tomatoes. What kind of tomatoes? Nice. Look at that boiling. That's what we want. Very strict, but I taught, I mean, it taught you discipline. Yeah. That's one thing. To a certain degree, sometimes it's good, sometimes it's bad. As long as you realize that you don't have to follow authority always, right? For us, part of my high school life was private. And it was a pretty lax private school. But there were good people there and bad people there, right? So discipline with love is good. Discipline out of malice is not good. And unfortunately, some people take their power a little bit too far, right? Oh, I'm not saying I followed the rules. Yeah, either the week when they were there, if they needed it, right? If they needed to put you in your place, they definitely did. They definitely did. But just so you know, the private school system here, the discipline here, I need studying discipline and word. Yeah, the discipline is, I think it comes, it comes and goes. We procrastinate, I think, much more in our youth. Or I do anyway. I don't procrastinate anymore. It's weird. I stop procrastinating. I just do. I don't know if it's related to as a one person came up here, me being an older grandpa, or just me having more things in my life that I love doing. Definitely same. Eduardo. High school taught me that I could finesse my way out of hard assignments through loopholes. College has taught me the opposite. They're both useful. If you can gain the system, you gain the system, right? Should we do one more tomato? Let's do one more tomato. How many did we do? Two, four, six, eight. No, two, four, six, eight. No, one, two, three, four, five, six tomatoes this size. Okay. That's what I'm putting in. That's a lot of ingredients. I don't think I should be putting in as many ingredients. Last tomato we're not going to do. We're going to put this in the fridge. One of the problems I have when I make stews and stuff, I prep way too many ingredients in the pot, gets crazy full. Let's do, let's put these two guys here. So we had one, two, three, four, five. I'm going to use, I'm probably going to use all five, but at a time for each of the ingredients and we'll see, you know, we'll divide it out so we get them off of each one. I'm going to grab some food momentarily. I will be back in a little excited to see them wash me too. Hope you enjoy the food, man. Hope you enjoy the food. Dice it up, dice it up. I'm thinking it's shrimp lo mein for me. That deals for now. Shrimp lo mein. How much of it we end up using. How much of it fits in the pot. Then after that, it's just waiting. Once you put all the ingredients together, then we can talk about, I do make is delicious. It's taking chopped up potatoes and putting feta cheese in with it and then squishing them up and eating it. I think we did that on one of the previous live streams. Okay. Here's the tomatoes. Chopped up. Hey Chico, lurking at work. Awesome. Happy lurking, brother or sister. Lurking is fun. I do lurk on Twitch a little bit. Just downtime, right? It's nice to have something going on in the background. Usually I will take this and just give it a rinse. Actually maybe I'll do that. Clean as we go. Make the clean up easier. Chico, on your daily basis, are you still learning math? In the last video you were showing hard and specific math books and you sounded excited. Yeah, I'm not, I'm only learning anything that I need to learn to be able to teach, right? So if a student comes to me and says, you know, if they have stats, stuff they want to work on and I don't know the stuff, I'll track down a book and read it and learn how to do it or watch videos and stuff like this. If it's a little intro of calculus that with random students I'm sort of doing, but not really I'm telling them what, or some random functions that we want to dig down into, sure, I do look them up. But actively learning mathematics now? No, not right now. At some point I will. Okay, I'm pretty sure. I do want to, maybe in my retirement, if I reach the age of 75 or so, I'll sit down and start learning mathematics to keep the brain sharp, right? Or at a time when I have, I'm on the down low, right? But actively, no. Those books, as I mentioned, they were, I inherited it. Okay, and I got into a conversation with someone in that video on YouTube. There's a little chat going on. And that person is Brazilian as well, by the way. Eduardo, I know you're, I'm pretty sure you're from Brazil. And that person that commented was Brazilian as well. And they mentioned that the books looked like a lot of electrical engineering books and they are. Okay, so I go in a little bit of detail. Yes, I am. Read the conversations on the last video, the book video that I had with someone. That'll give you more insight into the books. And we talked a little bit about World Cup as well. I went to the 94 World Cup. And I went and saw 11 games at the 94 World Cup when it was in the States. And I saw, I think five out of seven of the Brazil games or six out of seven of the Brazil games. I was there in July on July 4th, when Brazil played the United States phenomenal game United States. That's fantastic, man. Kudos to the US fans. They put on an amazing show, right? I was there for that. And I saw Brazil and Italy in the final. And I saw Brazil and Sweden in the semifinal. So I'm pretty sure it was a semifinal with Sweden. Let's see, how much ingredients do we have? Is that all going to fit in that book? We'll try. They'll shrink down. Some of the math books that I showed, they were mine as well. Some of the physics as well, just because geophysics and mathematics at university, right? The 2024 one will be in North America as well. I'm excited to hopefully see some games. Awesome. Is it going to be US or US Canada combination? I'm only four hours away from Kansas City. So if they hold games there, I'll be sure to go watch all that. You should. It was an amazing experience. And in 94 in the States, like crazy, the tickets like they weren't going for scalper prices. Anywhere else in the world, a World Cup final ticket would have cost you thousands of dollars, right? In 94, they released some last minute tickets and there were great seats. I mean, it's a US Canada-Mexico combination at a bunch of different stadiums. Awesome. Awesome. If I can, I'll go watch too. Maybe, maybe. Twice might be out of range, but who knows. But at 94, initially I had six tickets. I think four first round, two second round, five tickets or something like this that we bought a year ahead of time, right? And then when I was in San Francisco, I wanted to see as many games as possible. I took time off, especially for it. It was a special World Cup for me. And they released some tickets. So I ended up buying tickets and the face value of the final tickets was like $300, $400 US. That's how much they were selling it for, $500 US. And that's what I paid for. They weren't going for scalper prices. Fantastic. Fantastic. Let's throw, here, we'll put the potatoes here. I'll add these potatoes to these guys. I'm going to chop up one of the potatoes really fine. Let's put these guys into the bowl. We've got 13 minutes to go for our 40 minute timer, which is basically meaning that we've been cooking this thing for about an hour. The timer? I just realized what you were saying.  So this is how many potatoes we've got. The sound that you hear is the tap on our sink. The thing is threaded, so it falls off. I've got to fix it.  Okay. Usually I would just use yellow, but I ran out of yellow. I grabbed this one and red is fine too. Okay. But usually it's cooking onion, the yellow one. I'm going to get rid of the gook. This is so much gook that I find is very meditative. Cooking. Hello, sir. I came late to the stream. What are we cooking? Okay. We're cooking borsh, sort of Russian style, Ukrainian style, Eastern European. Borsh is Eastern European. I think it's origin is Russian. So we're cooking borsh. And we're my mom's recipe. And what I've done is wrote it down on stickies over the phone when I talk to her. I've eaten this many times. I cooked versions of this, but I've never made full on borsh, her recipe before. So this is our first go at it. Okay. And we'll see how it comes out. I might adjust the recipe or keep it the same. And right now what we've done, we've got the meat cooking in there. We've got a boiling. We need it for about an hour. Okay. Preferably an hour in a pressure cooker, but two hours in one of these, but I've kicked up the temperature pretty high. So in an hour should be good. Okay. But personally, I would do it longer and a little bit lower temperature. If we weren't doing this three hour stream, it was like a six hour stream, five hour stream. Slow it, slowly cook it. What do we need? I need the chopped up onions to go into a bowl. So I'm going to grab a bowl. Chopped up onions in there. And we've got a whole bunch of stuff chopped up already here. Let me show you. Here's carrots, beets, and red and orange peppers that we've chopped up that we're going to add into the borsh. We got tomatoes. We got potatoes, chopped up, some fine, some bite size. We got white cabbage, chopped up and rinsed. We got bay leaves, we're going to add to the soup. And another 10 minutes or so after I chopped this up, we're going to transfer the meat into this other pot that we have here and then start layering what we've cut up, let it cook for a bit with a little bit of broth for like five, 10 minutes, steam to a certain degree, five, 10, 15 minutes.  And then we're going to add the broth to it. Just read the comments you were talking about. Beautiful story. Awesome, Eduardo. Thank you. It was...  It's called advice for those who have lost loved ones. And I learned a lot through that process and more. So some of those experiences that I had during that period, I am very glad that I made certain decisions the way I did. I obviously made some poor decisions as well, but I share the good ones. Brazil during the World Cup?  Brazilians, you guys know how to party. Really. I was stationed in San Francisco during that World Cup and I went to bars that Brazilians were in. Brazil was firing at all cylinders. They were phenomenal team. Like they were unstoppable, right? And it was just fun playing around, partying with the Brazilians and stuff. Driving from San Francisco to Los Angeles to see different games in different stadiums, because those are the two cities that I went and watched the games. On the highway in the U.S., people were very passionate about sports. And even though it wasn't really part of the mainstream, there's a lot of people that were loving the games. And people would have flags hanging out of their cars, whichever country they were in. And I had the Brazilian flag hanging out of my trunk. And on the highway, when I was driving from San Franto to Los Angeles or back and forward, Brazilian flag would be flying and then there'd be German flags and then this and that. So people were honking and cheering. Just fun experience. Fun experience. And Americans, man. I was blown away by how well organized it was and how much love there was for soccer. How much love there was for soccer in the U.S., right? Especially since I was buying the tickets at like face value. Crazy. Hugo sees a World Cup final, Brazilianly, for face value of a ticket. Check this out. I think I grabbed too small of a bowl. It's already filled up. Is that enough onions? No, I'm going to chop this one up too. Is that going to be too much onions? Let's check it out. Let's see. We got that. We got that. We got that. My cabbage. I'm going to chop up half of this. Put the other half in a container because onion takes on a lot of huge, takes on smells and stuff like this and it gives out a fair bit of smell. So I don't want it to stink up though. So oh, we're down to the last minute and a half. We did our chopping well, so you hear it. So you know, spend 40 minutes. Okay. I'm not going to let it go too long. As soon as it goes beep, we're going to knock it down and then we're going to kick this guy down. Okay. And transfer the meat over to the pot and start layering the stuff. That's what we want. Right. So it's cooked well. I can see a little bit of oiliness to it and stuff too. So that's not bad either. And the gooks sitting on the sides and the bottom. So we don't have too much gook. Cool. Okay. So I'm going to put this guy over here. Now what we're going to do, I'm going to dirty meat. It doesn't because the thing was hot, right? I'm going to transfer over the, so I don't want it to stick to the bottom. Here's this guy. Let's lay that at the bottom. Here these guys. A little bit of oil. Right now anyway. Tom things down. Let's leave this guy here for now. Transfer. We don't need this guy anymore. So this guy's done. Now what we're going to do is I'm going to dump the onions on first. Actually what I'm going to do, I'm going to put the bay leaves on there first. Right. So I'm going to take music to my ears. You have me too. Phenomenal. I love, I love this stuff man. I love it. So I'm going to take about five bay leaves. This is four. I'm going to take a little bit more. That's four. I'm going to take six, seven. I like bay leaves. It gives it a nice roll. Let's do one more. Eight. That might be a little too much, but I want it to be strong. It's winter. I'm going to dump the onions in first. We're dumping all of the onions. So that was one and a half large onions. Cabbage, we're not going to dump all of it. It's just going to be too much. And this is going to shrink like way too small. We've got so much ingredients to add. So what I might do is check this out. We're going to make two. Maybe should I make two? That's going overboard. That's just too much. Two bowls. Should we make two bowls? Two pots of soup. Should we make two pots of borscht? We don't have any ingredients for it. I do need to transfer one of the meats, a couple of the meats over. Should we do, should we do, should we do, should we do? I think we should do. So let's do an adjustment. Move this guy. Let's put this guy here. I'll make an adjustment so you guys see what's going on once we get organized. Once we get organized. So we need to go down here. We need to grab a meat. What do we grab? We're grabbing a big one. Okay. So this guy, the big one is going to go in this one. Okay. Oh, we did add all the onions in here though. Oops. I'm going to chop up the half onion and throw it in this. Okay. Have some from there. Oh yeah, we can grab some from there too. Let's do this. We'll be going, what are you doing? Add the bay leaves in there too, right? The onions in it. That's good. It is a fantastic sound. Let's sit there. Put this on the side. Take this broth. This guy goes there. Let's transfer this guy. Let's get rid of this guy. We're going to use the next stuff up as well. Nice. I do need to chop up the other onion, right? So let me put the lid on this. Let me put my lid on this for now. That will not work out. We'll get everything going at the same time to a certain degree. We'll put a couple of bay leaves in this guy too. We got one out of that one and we're going to kick up the temperature on this, start getting it heated up. Let's add three bay leaves. This is going to be strong, but that way we get to use all of our ingredients. We might invite over some friends to have some borsch. I'm just going to do this by hand. Not a cutting board. Don't try this at home unless you know your cutlery. It should be finer than this, but we'll find out what the taste is like, right? That's that. On top of this, I'm going to kick up the temperature on this a little bit. Now, this guy is hot, this stove top here. So I'm kicking up the temperature to about five or five out of nine and that will heat up fast. Okay, that's that. Those are a little bit more cabbage on top of this. And that one's good. So we ended up, there's a little bit of cabbage left there. So we ended up using about three quarters of one cabbage. Got to go now, Chico. Hope it turns out awesome. I hope so too, brother. I hope so too. Salutations from Canada to Brazil. Peppers. Let's do this. Beets and peppers. Beets, peppers and carrots. So I'm going to put some of the beets on first. Hopefully we have enough broth to go around. You can hear this guy. Add some potatoes. And add some. Tell me to throw a lid on this guy. Let's cook. I'm going to add more salt to it as well, but I'm going to taste the broth first to see how salty the broth is. Okay. For this guy, whatever is left. And we're going to add the tomatoes. The two pots of porridge. I love it. Now we're going to let them simmer for a bit. Kick it up. I want steam to be done. So I'm going to kick up the temperature on this one. I'm putting it to five on this one now. Okay. This one's at around five as well. I'm just getting it caught up with this one. And the rest of this, other than, actually, I'm going to put a timer of 10 minutes. Let it steam. Right. And then I'm going to taste the broth. And I'm going to add broth to both of these. Right. And if the broth is not salty enough, I'm going to add more salt to it. We're almost two hours. So I might spend a little bit of time cleaning up. It was tasteable. So I'm not going to add any more salt until I add these nicely stated. We're going to have a semi-minus to go on. I'm going to put the food stuff in the car hose. I think that we have cleaned up a little bit. And good so far. I'll just notice you pop by. Yeah, it looks good. It smells really amazing. Right now smells fantastic. I don't know if I have the quantity of ingredients that we have in the right proportions to give the same color and the same taste as my mom's recipe.  That's right. What I wrote down. I just did it. Right. So and by the way, you can add pepper. You should add pepper to the broth as well. But for me, I'm not using peppers right now. I'm staying away from peppers, like black peppers. So the broth, the meat, according to mom's recipe, you should have peppers, but it doesn't. Okay. So we say salt, big pot, water, cover heat, a mile, two hours. We did an hour higher temp. Right. So we got one white cabbage, and we use about three quarters. Right. According to ingredients, three to four beats, which we ended up using three bigger ones, medium sized ones, three to four carrots, we ended up using six, one to two onions. We ended up using two onions, two large onions. So the onions were a fair bit. Peppers, one to two peppers, we ended up using one and a half peppers, a larger peppers, which is okay. Potatoes three to four, we ended up using four or five. Right. But they were smaller. They weren't the large, large potatoes. Right. And then tomatoes, two to three tomatoes, we ended up using six, I think. And the directions were keep the bouillon, which we have, which is the broth that the meat cooks in. Right. This is my first cooking live stream. I'll be able to catch up live. Ah, awesome. Sweet Andy. Welcome to the first cooking live stream. Your first cooking live stream. Hey, is that Russian or Armenian? Hey, no, Russian. Livia, how are you doing? How is life? Here, let me show you what the Boris looks like in Livia. So far, anyway, we've got two bowls going. We've got the greenest cooking in this one. Starts staying there. Look for another star and smell the way it's supposed to smell. Fantastic. I like it. And then what we're supposed to do, meat, onions, and then you got the bay leaves, bouillon. And the rest of it is what we ended up doing, right, in large parts. So right now it's just awaiting it to a certain degree. In about three minutes, I'm going to add bouillon to both. I wish I could feed Russian. I think that's Russian. Lemon liqueur. I'm going to pour myself some lemon liqueur. So more lemon liqueur as soon as we add the broth to these. Okay, nice. This is starting to steam a little bit more. This one's going hardcore. I'm going to take this down a little. That's what I'm going to do. I'm going to give it a little mix. Nice. The color's coming out. The smell is good. The smell is a borsh smell, which is really the cabbage. I can see more delicious bananas in the background. I like bananas. And bananas, I buy them and I wait until they get the spots on them. When they have spots on them, I like eating them dead, right? I don't like eating raw bananas. I don't even mind eating sheep bananas when they come brown. I like bananas. I actually make my borsh completely vegan. Oh, you make it vegan. That's cool. You make it vegan. So what's the broth? The broth is a veggie broth. Olivia? So I'm going to transfer these guys over. Can you make banana bread? No, I've never made banana bread. I do have a recipe. My mom's recipe, but I've never made it. Oh, it's going. Good cook. So I'm slowly going to start adding broth to both. The timer is a minute left. I'm turning it off. The veggie broth out of potatoes and peppers. Cool. Because I can see the liquid in it right now. Because all the veggies are going to break down, right? Be right back. All the veggies are going to break down. So it's going to be brothy. Okay, so I'm going to close that up. I'm kicking this down to three. Okay, let's do it for this guy too. I'm just going to pour this one in. The rest of the broth goes here. I'm going to be careful with this. And I'm kicking this one up to a six. And this one is like going crazy. This stove. This one. Our screens all fogged up. This pot, this stove top is very heavy, very high heat. Looks very good. It smells amazing. It smells fantastic. I want to get this up curdling. So we're going to start letting it curdle. And while that's doing its thing, I'm going to do minor cleanup. Pretty simple stuff, actually. Hot with hot water. So it's easy to clean later. I'm going to put the rest of the cabbage away too. So I'm going to try to find a container and throw the cabbage in there. After I pour myself a little bit of lemon liqueur. Some ice. Infection ice. The physics of it. Crazy cool. We should have some without lemon liqueur. Easy to make. Easy to make on solar water. I've seen the video three times, so I should know right now. This lemon sugar vodka done. Absolutely this is my favorite vodka as well. Oh, really? Yeah, I really like it. It just agrees with me, right? It just agrees with me. With soda water, amazing. I didn't really mention too much of how I end up drinking the liqueurs. It's usually on the rocks. I just mentioned on the rocks or straight up. But with soda water, for the summertime, it's like so refreshing. So refreshing. And then with ice cream sometimes. Super good. Oh, you're Swedish, right? Promoting this Swiss product, this sweet, sweet product, right? What I understand is very clean. Absolutely very clean. Never tried it with soda water. Yeah. How do people drink vodka in Sweden? Is it usually on the rocks? Or is it mixed drinks or something? I'm usually vodka on the rocks. Nice. Look at this. This is curcly, like this, on three out of the temperatron. It's so crazy high. It's weird. This is smelling good. This is smelling a borscht smell. And it needs to break down, guys. Now I'm kicking it down to about, that's it. Now it's a waiting game. We drink it like schnapps sometimes, but I think most people mix it with red bull and soft drinks. Oh, red bull, soft drinks. No, no, no. They're taking the total experience of the vodka away. Might as well just drink pop, alcoholic pop. That's what they're drinking. No, no. I don't do red bull. I don't like the chemical feel of the red bull. I like my drinks to be pure. In my old age, I'm assuming it's more youth that are drinking the red bull because they're getting the kick and soft drinks and stuff. But for me, I stopped drinking soft drinks almost 20 years ago now. The pure taste of pure experience of whiskeys, vodkas, and cognac. Every now and then I mix certain drinks together. Like one drink that I love is called a beautiful. Okay. I don't drink it often because it's very high sugars, a lot, right? But it's Grand Marnier and cognac, 50-50. I have it neat into whiskey. Yeah, neat I like to. Neat with vodka cold, with whiskey, with whiskey for sure, on the rocks, or it's neat. I don't mix anything with my whiskeys. Sometimes soil maybe. I don't think so, though. I don't remember mixing soda with my whiskey. With vodka I do. Vodka, the only other way that I drink the vodka is lemon, a little bit of lemon, and soda water. Sometimes, sometimes, just a little coloring of cranberry. Very little. Sometimes rare. Once or twice a year. The rest of it is on the rocks or neat. We have to mix that one up. I'm going to give this a go. I didn't plan on making two pots. This is going to take us three days to eat, right? That one might end up just freezing, or we might call some friends. Actually, we have a friend coming over this weekend, so it's going to be three of us eating, well, today is what? Today's Tuesday. It's not going to last until you can't keep it until the weekend. Might have made some friends over to have some borsh. If it tastes good, I haven't tasted it yet. We've got to make sure it tastes good. I could taste it right now. Let's do. Let's taste a little bit of this. It's not going to be the full flavor yet, for sure, but we can get an idea. I just want to taste it, just to see if it needs any salt. If we're down the right path anyway. Back too many ingredients for one bowl. I just cut things up. Cut them, cut them, cut them. I should have reduced the number of potatoes, the number of carrots, and the cabbage. The borsh is cabbage, so cabbage I'm good with. Soup, to be looking at, my mom's borsh flavor to it. Fantastic. I'm very happy. I'm very happy. I'm making mom proud here, but it has to simmer. It has to simmer for, it's got a very wintery taste to it. It's heavy, right? It's, you can taste the root vegetables, right? You can taste the heaviness of the root vegetables. Very omami, spicy. It's borsh flavor. For me, I haven't added any pepper, so spicy is not sharp for me. You should add peppers. The meat fat gets into the, for this, if you're not making vegan, if you're using meat, gets into the flavors of the root vegetables. You can definitely taste the cabbage. The cabbage has a very unique flavor to it, right? So there's a cabbage overtoned to it, undertoned to it, I guess, but you can definitely taste like there's carrot flavor, borsh flavor, borsh. Yeah, it's very unique. When you're eating it, I'll make a bowl. We'll let this cook for a little bit longer, a little bit longer, at least half an hour longer, or chit chat, right? We're going to go on until three. So in about 45 minutes or so, what I'll probably end up doing is pouring a bowl, and we're going to add some greens on top, some parsley cilantro mix that I have. And then you can, usually you have a bowl of borsh, and then you have a side little plate where if you have meats, you can take the meat out or you put bread in it. You can dunk the rye bread in it.  The meat with some greens in there is fantastic, right? And a lot of the times if you've done it, you make gyrashki, which is sort of deep fried, deep fried, deep fried sort of dumplings that their potatoes in them or meat, sort of a hamburger style with eggs and onions and stuff is very good. You need to find a place that sells it or fly over, fly over. You're welcome if you can make it here. I've got a lot here, right? It's rare that I've had borsh in restaurants that are as good as home cook meals, home cook borsh. We should do a livestream cooking collab on YouTube. Oh, we could. We could decide on something to make and make it. Yeah, that'd be cool. That'd be super cool. I'll have to, you know, we'll have to put the ingredients together so everyone gets the same ingredients and we end up making it. That'd be fantastic. We'd be a good idea. We do. If we haven't done it in a couple of months, remind us and we do. For sure. For sure. That'd be super fun. We could start with something simple as well. We could make pancakes. Talk about it. Start talking about philosophy and make pancakes. The lids of these things are getting hot. Think so. Yeah. In my life, I've tried a few different things. Pancakes and philosophy. That vid is how I found your channel. Was it drinks? Nice. I think that was like the second, first, third cooking livestream we did. That was super fun. We do again. We do again. For sure we do again. I've been making, actually, lately, I've been making gluten-free pancakes. I just did pancakes like three days ago. Fantastic. I was using tapioca pudding and tapioca pudding is like gooey. So blueberry gooey pancakes. Super delicious. It's also one of my favorites. Is it the bulini one? Condensed milk is, oh, condensed milk. I don't know what, well, it's the sugar I'm guessing, but condensed milk is just delicious. If you like condensed milk, Olivia, you should also try Vietnamese coffee. I think it's called Vietnamese coffee. The coffee with condensed milk with ice and you mix it all up. It's taste amazing. The temperature on this guy is on two and a half out of nine. Take a look at this. It's just going crazy. Kick the temperature down on this one. I'm kicking it down to speaking of pancakes, it is pancakes Tuesday in Israel, in Ireland. In Ireland, is it? On Tuesdays, you guys have pancakes? Is that like a thing? It is a great video. And also, damn, pancakes Tuesday. Pancakes Tuesday. Happy pancakes day, guys. Awesome, Olivia. That's true. Happy pancakes. If I knew, I would have made pancakes today too. Well, we couldn't have done both. We could have scheduled the borscht on another day. This one is looking phenomenal. Look at that. This one's good, good liquid in it. This one's lacking a little. This one's looking fantastic. Nice. We'll leave this one alone. How's this one doing? This one's lacking a little liquid, but let me see. Because tomatoes and liquid will increase the liquid. I've already washed this, and I put it in a plate, so it's all clean. I'm going to mix it up with this guy. I think I was originally supposed to be a marker for a Catholic holiday, but it got the Christmas treatment, and now really it's just a holiday just because it's fun. Cool. Like, it's actually a holiday in Ireland? Pancake Tuesday? Captain I, the joy of pancakes. Absolutely. Chattage needs a while to break down and cook, right? So this is good like this. You can tell with the carrots, right? The carrots are like full-on stuff, so this needs to simmer a fair bit. For me, it's taken to Tekken Tuesday. Is it Tekken Tuesday with Gicho Stream in the background? Awesome. Nice. Tekken is, pancakes are great. I don't know what that is, unless you love Tekken. This guy needs more liquid. This guy needs more liquid. What can we add to this to increase the liquid without diluting it? We're going to have more cabbage, and this cabbage is going to give up liquid. Tekken, I believe, is a game. Tekken is also in anime. There is an anime Tekken as well, I believe, but I think it all originated from the game. Fighting game, yeah. Tekken, I think in Japanese, it must mean something because I've seen anime where, for example, there's an animation and manga called Tekken Kikirin, something like this. Amazing manga, amazing animation, but Tekken must mean fight or battle or something. It's this great dish made from NES cartridges. Was it NES? Tekken came out with the NES system? It's that old, eh? That's cool. I mostly practice combos and training mode and hang out on streams. Ah, I see. Tekken is this game in which you fight against bankings, killer bankings. I shoot blueberries at you. For real, no. No, they're good. I think it's just having fun. I didn't realize it was from the NES system. There's so many games that came out in the 80s, 90s that have had huge lasting power, that they're still around. Sonic, Mario, Firefox, there's so many, oh, Tetris. So many games that have lasted, lasted, and they will be with us forever, really. No, just Google it. Arcade then, it was Arcade. Okay, okay. The first Tekken was Dreamcast, I think. Zelda, oh, Zelda, of course. Zelda, Zelda. I wish one game that, I'll show you guys during our gaming video gaming collection when I end up putting it together. Tetris, I know that. Yes, you do. You're Russian. One of the greatest games ever. And the best Tetris game I've ever played, and if you love Tetris, I'm going to do a plug here, is N64 New Tetris. It came out for the Nintendo 64 New Tetris. Brilliant. The greatest Tetris game I've ever played. They also had like a 3D Tetris, but the new Tetris on Nintendo 64 was absolutely brilliant. I spent hours, on hours, on hours, on hours playing that game. Zelda is great. Oceania of time. Tetris is super relaxing, super relaxing. And with the new Tetris, you can make super blocks that are either silver or gold. And the gold ones are the ones that are made from the same shape, and the silver ones are the ones that are made from different shapes together that are squares, while they zap off and you can battle each other and stuff. One of the greatest games ever, the new Tetris. Tetris, one of the greatest games. And there's a comic book, graphic novel out. The same people that made Andy Kaufman won, and Andre the Giant won, and they make bibliographies and stuff like this. But I've heard it's amazing, so there's a graphic novel out of how Tetris came to be. I still haven't got it, but it's on my radar to get. It's one of the books that I want to read, the origin of Tetris and how it came to be and stuff like this. I knew a little bit about it in the past. I remember what happened with the person that made it. Just watched the documentary on the making of Tetris. It's so sad knowing that the creator has basically got nothing. Yeah, that's what it was. Got nothing and that it was like a virus crippling the productivity of important Russian computers. Really? Because everyone got distracted. Seriously, it's like welcome to our world now. Everyone's playing games and stuff, right? I'm going to take down my apron. I've already cut up everything. Now it's eating time. Well, not right now, but in a half an hour, what do we have? We're going to take a look at this stuff. The cabbage has to break down. Oh, the meat has to be nicely broken now. This isn't yet. Oh, it's getting there. Still needs to cook. Still needs to cook for a while, but we'll definitely give it a taste. Oh, this meat is good. See it breaking down? That's what you want. The bone, bone there on. Sorry to those who don't like the meat. So Livia, I hope this isn't turning you off of borsh or meat. I could give you guys some info on the Tetris theme song if you like. We'd love it. What's the info, Livia? But only if you like, please. One of the things I love about streams of creating this content and these videos and stuff like this is because people that know things, they post comments or on the live streams, they come and give us history about something that we've been talking about, which is brilliant, which is brilliant. We learned something on the last stream about System of a Down. There was a fair bit of System of Down conversation, so there's a fair bit of talk on that. So yes, please. The music of Tetris. Too easy to drink. Too easy to drink. To drink some tea. Or is it a holding pattern, waiting for a Tetris music story? So the theme song is called Coral, System of Down Lore, Last Stream. Tetris Luridus Stream, yeah. Love it. Heaven. Bliss. Life is good. Life is good. Coral bin. Coral binikki. Coral binikki. Last one so I can read this properly. And it is about people rising around, arriving around with their bikes and selling things. Really? Tetris 99. I don't think I've seen Tetris 99. Tetris Battle Royale at Tetris Battle Royale. And it's about people riding around with their bikes and selling things. That's what the theme song is about. Russian theme song about riding around on a bike and selling things. Use for Tetris. That's cool. It must be. Is it an old song, Olivia? Then there is a selling situation between two people on the song, I believe. But I'll give you more info on Discord, because I really don't want to leave the stream. Okay, yeah, yeah, yeah. Don't leave the stream, Olivia. Yeah, on Discord for sure. People have been posting following up on Discord, which is fantastic, right? Tetris 99 is very recent. And you compete for spaces with other players, 99 people to be exact. Oh, wow. So you're working on the same space, land coming down, and you can zoom across at the same time. It is very old. The song is very old, yeah? For Tetris. That's cool. I gotta look into the history of that, too. Yeah, but posted on Discord, Olivia, for sure would love to read it. What was the name of the Russian choir CDs you have? Oh, it was I saw in your new video. It was I grabbed those CDs. I believe I grabbed those CDs in the 90s. When we went to the Russian ensemble, Russian army ensemble was doing a tour in the 90s or late 80s around the world. And they came to Vancouver and they were playing in an auditorium. And man, the Russian army choir ensemble singing was amazing. It was a chorus. I was, I stood up. There was one part where I stood up, and I was the first person standing up when they were done. I stood up and started clapping my hands. It was amazing. They had one guy on there that would do whistle, and his whistle was just like rhythmic beating with the sound and it echoed through the whole auditorium. It was brilliant. Really. I forget what it's called. It was a Russian army ensemble something. Alex Zov choir. Was that what it was? Alex Zov choir? It's hard to explain, but you share, you share screens with clusters of players. This is a Tetris, and they invade your board to sabotage. Oh my God, that sounds amazing. So you gotta be quick on the down button, right? As soon as you see something coming, you gotta pound it down. Otherwise someone else is gonna take it. That's cool. I'm stressful. I found Tetris when I'm playing and to be relaxing. Tetris 99 sounds stressful. Every time you get a line, you can send it to someone to sabotage them. Oh no, I didn't know that. Thanks for the info. Oh wow, crazy. You can send the lines. Jinx, you didn't know that. Or Jinx, you didn't know that. Oh yeah, I love them too, despite not being an authentic Russian. Well, I guess I have Russian blood. My grandfather, great-grandfather, grandfather was born in Russia, I guess. He spoke Russian. My grandmother spoke and Armenian and Russian were brothers and sisters forever, right? So this one has the shank and this one was the very nice and this one had the ribs, right? It's free though. I haven't played online games for a while now, or games for a while now. Zone out on some games. Super fun to do. Super fun to do. Nintendo Switch. Oh wow. So as long as you have the Nintendo Switch, you can play on it. Nintendo Switch. Imagine a portable Wii. Yeah, I had students that bought the Nintendo Switch and it looked really cool. It showed it to me. One of my students anyway, he showed it to me. He liked it. Yeah, yeah. And you can take off the handles and do things or you can put it on the handles and where you can transfer it over. It was cool. It was sort of Tetrisy, I guess, put together. He liked it. He liked playing it. But it's, I haven't seen any of my other students going off on it as much as that one student I had last year. I think he came out last year, a year before. So I don't know how much of a hype, how much the hype lasted if people really went into it. It still has this selling. I think I had a Nintendo. I still have Nintendo's, their own boxes. I'm going to try a little bit more. It's a portable Zelda machine for me, so I love it. It was blue and I had a game in which I owned a boutique. That was the Nintendo game you had? You owned a boutique. Which game would that be? The gamers here must know. Nice color to it. Beautiful color to it. It smells fantastic. Tastes better the first time. So selling it. I just realized something. I have never been nice, friendly, a smart person from our media. You haven't met enough. There's always every, well thank you for the compliments, but everybody has their, their good and bad. Everybody has their good and bad. We are all the same. We are all the same. This is very good. Getting there. I'll make a bowl after, after I taste that one. I want to see which one tastes better and I'm going to make a bowl and I'm going to show you how we end up eating it. I have recently watched a documentary about Armenia, but I was not able to take my eyes off the screen. Which documentary, Libya? Two sides to every coin. Two sides to every coin. Fantastic. Mom would be proud. Mom would be proud. So many landscapes. So much. Yeah, Armenia is a rugged as well. Mountains and lakes. Hard, rugged terrain makes for well-adapted people, hard people. We're on the hard side, I think. I wish I could send you guys a bowl each. It was a French documentary, I believe. Ah, cool. Yeah, there's a lot of French. A lot of Armenians living in France, Paris. Like France, I think was one of the first EU countries, European countries, to recognize the Armenian genocide. We're going to try this one now. Last weekend, I took the subway. In the opposite, sat a 50-year-old man playing with the Nintendo Switch. The next station, an 11-year-old boy, sat came in and sat next to him, playing with a Game Boy color. It was a very nice scene. Ah, it would have been amazing, man. For sure. The divide between generations doesn't exist, but propaganda, corporate government propaganda puts that division between all of us. It's a shame that the US doesn't recognize the genocide for military supply reasons. Yeah, arms, relations apparently.    There's a few countries that don't recognize it. And all of them is because of political reasons. Borsch meat, you want it to be really falling apart on you, right? So this still needs to cook. This was cooking harder than this one at first, right? So the flavor of this one is stronger and the meat's falling apart. So we're going to have a sample of this one. The tomatoes are totally breaking down. I'm sorry guys, but I have to sleep now. Bye to all of you. Ah, good night, good night. And you hope you have a fantastic sleep, fantastic dreams. Rest well. Thanks for sticking around. Thank you for sticking around for sure. Very good. The meat is really good as well. That's a whole dream on Borsch. Very good. Delicious, delicious. We'll let it simmer for another 10 minutes or so and then I'm going to show you what we end up doing. I'm going to cut up some bread. I think the generation divide is to make it easier to market and keep dying in the studio around. Yeah, ah, you're young, you must have, and I won't complain about all people or you're old, so you must complain about iPhones and on the stand by newspapers. Yeah. And just, and it goes, it's age and sex and clothing. It's just compartmentalizing everyone, right? One of the first things I mentioned during the personal finance videos that I made, and I've mentioned it before in economics, politics and personal finance and other things as well, is we should all have friends from all across the board. I know people who only hang around, like if they're in their 20s, they only hang around people in their 20s, 30s, 30s, 40s, 40s, 50s, 50s, you know, teenagers, teenagers. We should all have friends from all of the different, as many categories of people as we can because as soon as you have friends from all those categories, your eyes open up. Like, how are, how are young people in their teens, 20s, 30s supposed to prepare for what's coming when you're older if they don't have older friends? Age doesn't exist. Experiences exist, right? Wisdom, there's one thing that says wisdom comes with age, but I think wisdom comes with experiences and the way you've lived your life, right? So it's, it's weird. To me, it's weird. It's very weird. So this is like deep, little bit of seeds in it. And this is amazing, Porsche. Wisdom also comes with observation, yeah. Learning, learning from, one thing I have, I figured out pretty early on was if I only learn from my mistakes, I'll become intelligent wiser over time. If I learn from other people's mistakes, that accelerates. I become wiser faster to slices, right? Seeds on it. Should we pour ourselves some Porsche? Yeah, we're going to sample this one. It's the same as this one. But I'm going to let him simmer, simmer, simmer. I'm going to have some lots of plants in the back. Do the Porsche. One of my plants needs water. The leaves are down. If you don't have a limit to your types of friends, you don't have limits to how much knowledge you can gain. Yeah. Do you also put, I put sour cream. I eat it. I usually eat it with yogurt. I love it with yogurt. I also love it with sour cream. Sour cream, we put less in yogurt and more in. Just on the side and just eat a little bit with it and mix it in there. So I think that's what you mean. It is sour cream in traditional, whoopee, sour cream. Sour cream, the Porsche is amazing, right? It's so good. Yogurt is, is very good too. It's down a little bit. That was sitting at two, cooking, boiling away, right? I'm putting it one out of nine now and this one I'm kicking down to one out of nine. The rest of it needs to be simmering. So let me put this guy here and pour ourselves some Porsche. Let me show you this because the bowl is going to be hot, right? So we've got the Porsche in there, enough liquid to leave some of the stuff exposed, right? What I want to do up here. Okay. Now this is, usually it's just cilantro or parsley and stuff. This is Italian parsley, cilantro and regular parsley. So I'm going to take some of this and put it on top, right? Let's put it here to show you guys. So take a handful of this, right? And just sprinkle on top. You don't need to make it too much, but just enough, right? Here, I'll show it to you this way. And a spoonful of sour cream. I bought the sour cream specifically for today. Enough sour cream to give it a nice flavor, right? Sour cream. And you can take your bread, put it on the side. And this is the way we would serve. You got the sour cream on the side here. This here, so you see, right? So we've got the sour cream, the greens. You got the meat here, right?  And usually on the side, I've already set it up, got mustard, okay? Mustard that with the meat, you can just have a fork on the side. You dip the, dip the, dip the meat in it and eat it with mustard and drink up the soup and eat the soup, right? That looked very nice. Yeah. Hello, my friend. Hello, zooplex. How are you doing? Welcome to a cooking live stream. Towards the end of it, delicious. The meat can cook a little bit more because you do want it to sort of break apart, right? But what I'm going to do, I'm going to dip it into the mustard. Mustard, I like mustard in the same way. Very delicious. Then mix it all up. You can grab some of the sour cream and just mix it into the soup.  And it didn't need any more salt. And the bread, you don't need to put it in the bowl. You can just have on the side where the garlic is and you can take chunks of the meat, I'll put them on the side plate. And then every now and then just dip the bread in the soup and just eat it up. Super delicious. To make this more Russian, I'll recommend some black tea in the end. I've had tea going the whole time. We've been streaming, right? I have tea going always, always. We're losing you. Evil on toast. I officially know, now know how to make old school. Hello, I hear you are Persian and I live in Canada. I am also Persian living in Canada. I was just wondering, what part of Iran you are born in? If you are born in Iran, that is. Yeah, I was. I was born in Tehran, but I lived in the south, Kazakhstan. This one needed a little bit more liquid. Give it a shake and let it simmer. And this one, it's got lots of liquid. So next time, I would probably add a little bit more water to it, two things. At the beginning, when we're doing the cooking up the meat, the salt content, I would keep the same. Very good. Very happy with it. I hope you guys are having good food. The essence of life is good food. Oh, lots of mustard on this one. Nice. My mother was also born in Tehran. I was born in Canada. I showed her your channel and she loved it. Salam Aleykou. Sender my best. Sender my best. That's a nice spoonful of borsh with a little bit of sour cream in there with the greens and stuff. Very good. Super delicious. This looks like it would be perfect with Irish soda bread. Oh really, Irish soda bread with sour dough. It's amazing to this borsh. I love it with sour dough. You're still streaming. That was it. It tastes fantastic in Tehran. Tastes really good. Look, sour cream. We got meat. And then the borsh and we put fresh greens on there. Like I got a whole bunch of fresh greens cut up. I cut all this up yesterday because I knew I was going to make borsh. We're going to be eating for three days. So we're going to go through. I highly recommend include fresh herbs, fresh greens in your diet. One of the most important things you can do in regards to health is eat fresh cut greens raw, not necessarily cooked. Okay. Just like this in soups just by itself. Just roll it up in a bun or something. Just eat it. It will improve your health. It will keep you healthy for the long run and you'll get a lot of minerals and stuff from it. It's really important. And then you take the sour cream, mix it in with the soup, get it going, or yogurt. Okay. Yogurt is fantastic. It was worth the weight gain on the greens. 100%. Like I go through a tremendous amount of greens and fruits. Fruits as well. I love fruits, but greens 100%. Just raw. I hope you guys eggs. How are you doing? Are you still here? Eat well. Eat well. More meat with mustard. I put spinach and kale in my smoothie each morning. It's highly recommended. Yeah. Spinach is, kale is powerful. But you got to, it's not raw kale. You got to cook it up a little bit, no? Or are you putting raw kale in there? I love your streams. They're just so whole. So fun. What about what's important in life? Food, conversation, drink. We've finished our them in the cure. So we're not going to have anymore of that. So nice to end my day with this nice stream. Nice. Yeah, raw kale. I just wash it. No, no, no stems. That's right. Okay. Good. Good. The stems need some serious cooking too for your tummy to like. Your tummy might be upset if you feed them raw stems of kale. And then what happens? Slowly as you, as you eat, the sour cream sort of breaks in there and gives us sort of a whitish tint. This is true winter food. It's amazing. This is the, this is the best pancake Tuesday I've had in a very long while. Awesome. Thank you for the follows and any subs that came on during the stream if I was distracted. So thank you for those. I hope you enjoyed the stream and enjoy your stay here. And borscht.  Very good. About 45 minutes, you're like, more borscht. You eat another bowl.  So with borscht, when you make it, you end up having borscht all day, multiple bowls. For a couple of days, you do this. And then after a couple of days, you're like, okay, I'm borscht out. Right. But you've got a lot of nutrients, a lot of amazing vitamins and fantastic flavor, right? This is the bread, the juices on it. Fantastic. Very good. Very good. So first Tuesday of every month. No, no, no. It must be first Tuesday in March is Pancake Tuesday, right? Jink? It's addictive, indeed. Addictive is the right word. First Tuesday in March is Pancake Tuesday. I think that should be a worldwide event. I'd sign a petition for it. You get a runny nose every now and then. Another little piece of meat, dip it in the mustard. I'm not using flavors. A shank for no no. I'm going to save some, take some to my mom. Yes. World peace brings, world peace brings with international pancakes. Begins with international pancake Tuesday. Yes. Oh my, the runny nose is always there when you cook borscht. Yeah. I don't know what it is. I don't know. Maybe because it's hot, you eat it, steam going. I don't know. It's just, your body just loves it. Just exuberant. That was fantastic gang. And I'm glad it came out okay. I would have been sort of disappointed if it didn't work out. We made two pots of borscht that wasn't very good. This was very good. So took us three hours to make two huge pots of borscht. This one needed a little bit more liquid. So probably another half an hour I'm going to have another bowl. Awesome. And the sour or the rye bread is just fantastic on its own, right? Just to finish things up. And as Livia would say, that's some black tea. Midnight here now. Gonna hit the sack. Thanks for the awesome stream, chichot. We'll definitely make borscht soon. Awesome. Glad to be here, brother. Hope you have fantastic dreams. And we're probably gonna end it now. Three hours, three o'clock. Fantastic. Our timing worked out okay. So that's good. That's very good. Thanks for being here, gang. I hope you enjoyed. You could have mixed the lemon liqueur and the tea. You could have, I guess, it would taste good. But in tea, I just like lemon. Oh yeah, by the way, on the borscht, I had lemon cut up, too. Some people like it with lemon, squeeze lemon. For me, I do with and without. It depending, you know, depending if I want lemon in there or whatnot. But with tea, I like just fresh squeezed lemon in the tea, not the lemon liqueur. I don't think I've even tried the lemon liqueur with the tea. I'll give it a shot. Maybe we'll do a little bit right now. Let's check it out. We have the lemon liqueur. We have the tea. I'm gonna reduce the tea a little bit. Let's add a little lemon liqueur in there. See what it's like. And this one stays by the counter. Thank you. Bye. Goodbye, Olivia. Thank you for being here. Not bad. Fresh lemons squeeze better. Evil on toes. Thanks, Chicho. I have fun eating 20, 20-ish bowl of borscht. Thanks. I will. I didn't want the 20th. I'm gonna go enough is enough. Happy Pancake Tuesday as well. May we all celebrate Pancake Tuesday someday in our lives. Okay. And aside from that, I'll try to set up a live stream maybe later this week. I'm not sure. I got some videos to shoot, comic book videos. I'm gonna upload a video today most likely and take care of some stuff in the background. So we'll see what happens, but I'll try to get something in maybe next week. If not, it's gonna be 10, 12 days from now or so. Okay. Sweet dreams if you're going to sleep. Good morning if you're waking up. And happy eating if you're eating heavy lunch or whatnot. Okay. Bye for now again. Another look. Another look at the borscht. The borscht is still curdling away. This one's starting to curdle again. Take care everyone. Enjoy the rest of Pancake Tuesday. Bye for now.


It doesn't show my disclosures here, which I have disclosures in both the microwave and the RF space, where I'm the inventor of the switching controller, which is an RF device. I'm a founder of a new wave medical, which is a microwave company. I was involved with the early development of percutaneous cryoblation and was on the board of medical advisors of endo care as well. Now let's talk about heat-based ablation here for a few moments. The key with heat-based ablation is getting the tissue temperature to 60 degrees C at which time the tissue dies very rapidly within seconds. The key, though, is to getting to 60 degrees C, which isn't always so easy with some of the current ablation technologies. Now why 60? So if you get tissue to 60, and this is one thing that I stress many times when I speak, is that there are no cells in the human body that are resistant to 60 degrees C. Cancer stem cells, which are resistant to radiotherapy and chemotherapy in many cases, and maybe cryotherapy, will all die at 60 degrees C. And the reason is very simple. It's a mechanical reason. And that is that the phospholipids that are in the cell membranes, they simply melt. And so the cell can't continue homeostasis above 60 degrees C. It's a very simple, mechanical reason why we target this temperature. Now in terms of microwave and RF, I think the way you should think about these settings, what you should think about these technologies is microwave is RF's like big, tough older brother. It's a microwave will be replacing RF if it already hasn't at your institution. It's hotter, it's faster, you don't need ground pads. It's much better in a vascular environment or when there's flow around the area. It's actually, there really is no such thing as microwave. A microwave is actually a radio frequency device that is a higher frequency than the so-called radio frequency devices that you see in practice. So microwave works at either 915 or 2.45 gigahertz, whereas most of the radio frequency devices are about 500 kilohertz. But to the cell, these are the same thing essentially.  Turns out that the AMA and the SIR both have published coding guidelines where you use radio frequency codes to code for microwave procedures. They recognize it's essentially the same procedure. Now in terms of what's happening out there in the marketplace, microwave is rapidly replacing RF ablation. If you want to know what's happening with something, look where the money is. And this is a publication from some of the money guys that say growth in microwave ablation devices has stalled growth in RF. And you can pretty much see where the future is going to be in terms of microwave and RF. So once again, we're going to kill the tissue with heat to 60 degrees C, RF and microwave do it the same way. Microwave just happens to be more robust for this particular purpose. And this is the reason why. Microwave uses an electromagnetic field similar to your cell phone antenna. It heats very quickly, as you can see by the blue line, and it heats much hotter than RF. RF is limited to about 100 degrees C because the tissue chars and dehydrates. And when that happens, you can't conduct any more electrical current into the tissue and the RF device shuts off. Microwave has no such limitation. The tissue can keep getting hotter and hotter. And you can see your chances of reaching 60 degrees centigrade are much better with a higher temperature device. Now the other thing that we're just starting to understand, and this is very unique to microwave, and this is the only ablation technology we see this in. And that's tissue contraction. So what happens is when you heat the tissue to very high temperatures, you dehydrate it very intensely, and the tissue contracts very profoundly, as you can see in this example. This is a CT scan through a liver. And if you look at zero minutes, all the markers are evenly spaced. And as time goes on, you can see them getting sucked in to the ablation. Now this is interesting because this is the only ablation technology that has an active component. It physically changes the tissue to pull it into the killing zone. Okay, this is the only thing. I believe that this helps you in that you don't have to place your probes so perfectly because they are going to pull the tumor into the probe and kill them within the active zone. So this is a very interesting thing. And we see this. This is a movie that demonstrates this process. You can see on your right, that's a radio frequency device. On your left, that's a microwave device. And you'll see the microwave ablation lesion is bigger and it continues going longer. But what I think is really interesting is look at the tissue being pulled in from the side of the glass specimen, whereas on the radio frequency device, that is not happening. So it's pulling the tumor into the microwave probe and killing it in the active field. This is very unique for all ablation modalities. And we see that when we're treating tumors. This is an exophytic renal cell, as you can see from pre-ablation to during to immediate post. The tumor shrinks down amazingly. And the more water that the tumor contains, the more that it will shrink. This is a very remarkable process if you've never seen it. Here's another example, a very exophytic renal cell cancer, pre-ablation and post-ablation. This is at least halved in size in terms of diameter and about 70% decrease in volume. So this is a very important process that we're just starting to understand. Okay, so where we are today in terms of cryoblation, radio frequency, microwave, all that stuff. We are in an era where all of the options are pretty good for tumors less than three centimeters, all of them, as long as it's a state-of-the-art device. And so I think that if I look around the country and I watch how people do these procedures, the operator and how you do it is probably way more important than what you choose when you're under three centimeters in size. Everybody should get greater than 90% local control. And as you heard from Dr. Jewett, if you don't successfully ablate the tumor the first time, you can always go back. These are minimally morbid procedures. There's no great trials that are going to help compare devices and they probably, even if there were, it probably wouldn't help all that much because the operator is so important in this particular device. So if you have a tumor less than three centimeters, how do you choose? And one thing to consider is can you choose based on expense? And for us, cryoprobes are expensive and you have to use a lot of them. You have to use a minimum of two. And it turns out that if you look at the average cost, cryo is 2.73 times more expensive for an average case and you have to decide whether that's worth the cost. In terms of speed, I don't know about you guys. I'm really a very impatient person and when I do procedures, I want to do them pretty fast. This is a microwave ablation. This is going to be three breaths and the tumor is going to be covered by the gas bubbles. In terms of visibility, look how well you can see that ablation zone. It's pretty much as well as you can see with cryo. So that is 17 seconds and the tumor is completely covered by gas bubbles. Now what about large tumors? Tom's going to talk about this in a little bit more detail. Cryo works pretty well for large tumors. RF not so much. The data really starts to drop off when you get over three to four centimeters. But I think we're going to get better results with microwave, but it's going to take a little bit of time, and mostly because it's a more robust heating technology. Here's a tumor that Jason and Abel and I did a few months ago, 6.5 centimeter renal cell, highly vascular, really aggressive looking, and this is what it looked like three weeks after we completed treating it. Now in terms of the mechanism of cell kill, there's been a lot of talk about cryo-immune kind of interactions and that kind of stuff, and that's all fine and good, but when you're below three centimeters especially, you don't expect metastases. You know that you can get local tumor control with virtually anything that you do, and so why do you really care about an immune response at that point? The other thing is that in terms of metastatic disease and all that, we know that there's something there in terms of immune response, but it's really right now it's unrealized in terms of cryo. The cryo-ice ball is quite visible, but this can also be a little bit of fool's gold because the lethal isotherm, where you actually kill tissue within that ice ball does not correspond to what you see, and that's been published by some of the people, Gary Onick and Peter Littrop, and us, who started cryoblation. Here's one quick example. You can see a renal cell cancer at the top of the right kidney, and here I put four probes in it, and I froze it three times and thought it three times. Pretty hard to get tougher than that. That's $10,000 worth of cryo probes right there, by the way. Now look what happened a couple of years later. This thing occurred. Really disappointed. Here's another one, a peripheral renal cell. This is a total chip shot. Hit it with two cryoprobes and two freezes. I thought that's going to be no problem. All of a sudden, after a year or so, the thing's back. So we did what we always do. We retreated again. We hit it with two more cryoprobes, two more freezes. Again, $10,000 to treat this little, tiny renal cell cancer. And what happens? Looks pretty good right away. As time goes on, the thing is back again. So finally we said forget it, and we're going to stomp on it with microwave. And I think that pretty much took it down for good. Now in terms of the collecting system, there's been some papers about how heat-based therapies are really tough on the collecting system. But what they didn't tell you, there's one caveat to that, is that the collecting system scars. It does not leak unless you have a through and through puncture. And I'll show you what that's like. This is one of my buddies sent me this case from England, where he did a through and through puncture of the collecting system to get this small renal cell. This is a microwave case. And as you can see, there's a leak. The hole was burned open. This is no surprise to me. But look at this case that Jason and I did together, where we put a probe right on the collecting system. We didn't puncture the collecting system. No problem with the leak. It scars down. Okay, very quickly in terms of data, there's a lot of data out there for cryo. And there should be. It's an old technology. There's more data on how to drive a Ugo than there is a Tesla, right? I didn't see too many Ugos in the parking lot right now. All the studies are positive, except for one, that was a first-generation early device. I looked at some of my buddies that are doing these procedures at Mount Sinai University of Virginia and University of Wisconsin. And we have results that will go against any cryo trial and endofractomy trial, et cetera. Okay, so in summary, microwave versus cryo, you can see many of the advantages or disadvantages here. I think it probably doesn't matter all that much for less than three centimeter tumors, but gosh darn it, you better be good at this procedure if you're going to do it. Cryo and RF are essentially equal for less than three centimeters. Think of microwaves as an improved RF modality. If cost is an issue, think heat. Cryo has more data, but it's just older. Thanks a lot.