The Art of Eating Acha Puri: A Journey of Giving and Sharing

Naomi's recipe for Acha Puri is a testament to the power of food as a vehicle for giving and sharing. As she prepares this traditional Indian dish, she reminds us that cooking is not just about following a recipe, but about creating an experience that brings people together. "We are going to take this large sum of butter," she says, "and we're going to plop it right in, and it's going to melt upon contact." This moment of surrender, where the ingredients come together to create something new and delicious, is a key part of the Acha Puri experience.

As Naomi expertly mixes the egg and butter until they become a smooth, creamy fondue-like consistency, she shares with us her inspiration for this recipe. Her book, "The Giving Table," is a collection of 160 beautiful recipes that celebrate the act of giving through food. From cooking for a family who has just welcomed a new baby to preparing a Shabbat meal for loved ones, Naomi's book takes readers on a journey of culinary gift-giving. With step-by-step pictures and QR codes that link to videos of her demonstrating various skills, "The Giving Table" is a comprehensive guide to cooking with intention and love.

One of the unique features of Naomi's cookbook is its focus on creating menus for different occasions and gatherings. Whether it's a casual dinner party or a special holiday meal, Naomi provides readers with inspiration and guidance on how to create menus that are both delicious and meaningful. Her approach emphasizes the importance of attention to detail and the joy of sharing food with others.

As we prepare to eat the Acha Puri, Naomi reminds us of the value of interaction and connection in our daily lives. "The proper way to eat Acha Puri," she explains, "is to beat up the egg and butter until it becomes a self-contained fondue. Then, you tear off pieces of bread and dip them in – it's an interactive meal between you and the food." This idea is at the heart of Naomi's approach to cooking: that food should be a catalyst for connection and community.

With the Acha Puri finally ready to be devoured, we gather around the table, eager to experience this delicious dish. As we take our first bites, we're struck by the rich flavors and textures – the gooey cheese, the crispy bread, and the savory egg and butter all combine to create a truly satisfying taste experience.

As we eat, Naomi shares with us her own story of discovery and inspiration. Her love of cooking and sharing food with others began when she realized that even small gestures, like making a meal for a friend or family member, could bring people together in meaningful ways. "I think there are different needs for all the different kinds of cooking we do," she says, "so I have menus in the back of my book for all sorts of occasions."

As we finish our meal and begin to tidy up, Naomi thanks us for joining her on this culinary journey. She reminds us that food is not just about sustenance, but about connection and community – and that every recipe has the power to bring people together in meaningful ways.

In the end, the Acha Puri becomes a metaphor for the power of food to bring people together and create memories. As we reflect on our meal, we realize that the true magic lies not in the dish itself, but in the way it brings us together – as friends, family, or simply as human beings sharing a delicious experience.

For recipes and more like this, visit Kos.com.

"WEBVTTKind: captionsLanguage: enwelcome to another exciting episode of Sunnyside up right here on kosher.com today we have my very good friend Naomi Ross we live near each other in Long Island we've been friends for also a very long time as well people used to mix us up Naomi Naomi R so we finally got you on the show what are we making today we are making hatcha let's get started hi I'm am nashman and this is sunny soami what is kapori am I saying it right it's it's hard to pronounce it's I guess it's like a soft kind ofap what Cuisine is it it is Georgian literally translated Georgian cheese bread kcha Puri Puri is bread kcha is cheese and it's sort of of like Georgian Pizza where is Georgia on the map think um Russia but not Russia proper it's like one of the other states but it's it's a very interesting Cuisine because it's like by has you have like the Black Sea and you have all these different confluences of Cuisines that influence the cuisine there so you have a lot of fresh produce it's it's a lot of like really flavorful Foods very different Cuisine than Russian okay I am very excited to try this again I've wanted to make this for a very long time so here's a little secret uh uh to all the viewers and loyal Watchers and fans of uh coach.com whenever I want to learn how to make something I invite a specialist from that Cuisine and I invite them to my show so I feel like I have a private cooking class but at the same time I get to share it with all the viewers so with all the family let's call it the coach.com family so coach.com family learns along with the expert and you are that that expert today well I can't claim expertise in this I can claim having really good kacha Puri at morani oh that's okay in Queens New York they actually are the ones who taught me about what it is and what we're going to be doing is um an aari kapuri which is the most iconic boat shaped one okay okay it looks sort of like a boat has an egg in the center that's what everybody sort of knows of when they think about that dish but it's really only just one type of hachapuri each different region of the country there's different like traditions for how to make it there's like a covered round style there's this boat shaped one there's a few different kinds so that's the one we're going to be making because in my opinion it's the most fun and people love seeing the whole egg action okay well we're going to watch you do that whole EG action egg action all right so what's first what do we have to do first so first we're going to be making um a dough it is a yeasted dough very similar to a pizza dough but we are going to be using milk instead of water to activate our yeast a little bit of sugar similar to a pizza dough okay so here we have warmed milk and we're going to add to that some yeast okay and we're going to add some sugar just to help it activate a little so this is like instant dry yeast yes you're actually this okay yep and we're just going to activate it together always use a warmed liquid when you're activating yeast but not too hot not too hot or else kill it so um and I don't mean kill it in a good way right Le is a live active ingredient so you want to keep it um and you want to love it and feed it and sugar is L I like to say you want like bath temperature in the meantime let's put our dry ingredients into the bowl we have two cups of bread flour here and I'm going to make a little bit of a well but I'm also going to add some salt and just give this a little bit of a stir now if you have like um a dough hook if you have a stand mixer that makes easy easy work of it um if you happen to have that then all you have to do is throw everything into the machine and it just needs the whole thing for you but this is so simple to put together that you can do it by hand as well okay and we made a little well there and then into the well we're going to be adding our milk milky yeast mixture you see how it's just starting to just starting to activate so we're going to add it in just like this I like to give it a little start just with a spoon until I can't mix it anymore and then I take over by hand so this is the same thing you would do if you were making a pizza dough but this is a dairy dough and we are adding in butter also I'm going to add that in oh and it's not even melted butter it's softened butter um if you have a mixer that will make very quick work of it you might have to mash it a bit certainly don't use I've got gloves I I've got good strong hands should don't use hard butter is all I'm saying CU hard butter is cold and you want it to be softened yeah it also affects the dough as well here do you want me to you want to take over yeah I can I can get down and okay so get my hands dirty here get your hands dirty a little bit you bought the recipe I'll bring the muscle for those of you guys who like to do kneading at home once you see that it sort of comes away from the sides of the bowl and it can I dump it onto the that's what I was just about to say okay I'm going to I don't like to put it onto my Surface until it at least has like a semblance of a ball so that's pretty good I think this is not the first dough you've needed no that's pretty good I always show people that I put my hands up my Palms up the top side and I roll it forward towards me then with the back of my hands I push away and then I turn it again roll it towards me push it away with the back of my palms and then I turn it it's a that's a great method because then you really get to all the different parts of the dough and sometimes I have students that say to me like oh you know it's not coming together and I'll see that they have like a pocket of flour in the middle and that's pretty much because they didn't get to all the different I so then you say just keep kneading just keep kneading just keep kneading so Naomi while I need while I keep on needing tell me about all the cooking that you do and the teaching so I've been a cooking instructor for almost 20 20 years we started almost around the same time I would say um and over the years I've had a lot of pretty much all ages I would say anywhere from ages three till I think my oldest student was 97 years old no way that's amazing yeah she was pretty cool um so a lot of Ages and stages but you know I like to go through the basics I like to make sure everybody has a lot of skills and build up their confidence all right what goes inside the kapori okay so this is going to be a three cheese filling o you had me a three cheese and it's yummy so we're going to put in some mozzarella cheese what's that one this is actually feta because the Georgian cheese this is the most similar in terms of the saltiness what is Georgian cheese I don't know the name in Georgian but it's but but it's like a salty kind of a crumbly cheese a salty crumbly fite cheese yes okay it's not exactly the same but you get the salty we're going to have to have Anna from morani on the show yes um and this is a cottage cheese so that gives a little creaminess and just an egg to bind it together the old egg trick that's it would you like to do the honors I will do the honors this is very easy for me I just tell you what to do I know and I love to do it much easier now you have to and you didn't salt it because no I didn't salt it I actually changed the my original recipe I had a little bit of salt and I and I took it out because the feta just adds enough salt so much salt yeah enough wow okay cuz I'm like salt you should have a pinch of salt and everything I guess the salt already in there's enough fed it in there mix enough uh just one more one more turn that's good cuz you want it to be able to mound in center of the oh I see how's that good perfect perfect okay okay here we go uncovering it okay I'm going to cut this guy in half because this is going to yield two hatcha pores okay so I'm going to leave the other one in the bowl until we're ready for it you can cover that back up if you want oh okay I'll set that aside cuz you don't want the dough to get a crust on top yeah that way buys us a little bit of time so we have this here and what I'm going to do is I'm going to roll it into an oblong shape meaning not circular but more of like oval I'll show you we're going to land together guys we're going to learn together okay I'll hold this now if you feel like you need if your dough is really sticky you can always take a little bit of EX extra flour and just sprinkle on your parchment but the reason I'm doing it directly on the parchment is because then I don't have to worry about transferring finish because it's delicate yeah so there we go and what we're going to do now is we're going to fill it with our filling I want if you have to you could even stretch half in should it be that's a good question good question thank you I asked the hard questions here yes so I would say you want it to be about like a third inch thick and if you are in a jam um you can always use a pizza dough if you don't want to make your own D oh we like a good cheap I actually have a good I follow my own hacks I give hacks and shortcuts and I follow my own hacks sometimes right you don't do it the long way sometimes you do it the short way sometimes I even I do it the short way and what we're going to do now is now I'm going to stretch this a little bit out in the center just for the shape okay good and we're going to put about half of the mixture oh cuz we're saving the other one for the other half yeah so SM and I'm going to just Mound it up like so in the middle okay same quite easy so far so far so good there you go and what I'm going to do is leave you see how I have this whole border here yeah so what I'm going to do is fold in from these sides to create a Twist at the end okay so can I do this side yeah like this yeah and then twist twist twist at the end like like just like that and then pull and twist pull and twist yeah there you go it's my first time making kapi pretty good oh my gosh okay and this is sort of just encasing that cheese filling okay okay I'm trying I'm trying to like memorize it like what I'm doing I can also watch the episode again what it is which is now at this point now because we did it right on the parchment it's very easy we can just I love par and paper it's my best friend in the kitchen just slide it right makes life so much easy and the only thing left to do is a little egg brush I'll make a pretty with a egg wash at shiny just the outside of the dough that's all you have to do just gives it a nice finish it's very pretty just brush it right on and how long do we bake this for we are going to bake this for 10 to 14 minutes on 400° so it's a little bit on the higher side is on the higher side then again Pizza also bakes quite High this is not the whole baking though so let me just walk you through this all right so to the oven to the oven 12 minutes let's go okay all right let's go get it all right off you go she's got the mitts Naomi's going to go get them I'm putting Naomi to work now I needed the dough o my God Nai that looks amazing so now that yum this is 12 minutes minutes right so this been in the oven for about 13 minutes 13 minutes 13 minutes yeah and what we're going to do now is this is not leaving the oven it's only pretend leaving the oven because we're going to take the back of a spoon we're going to make a little indentation right over here close up close up and then we're going to pour this egg right in the well right there like that and now we're going to put it back in the oven and let this set for about 5 minutes okay okay great oh I can't wait to see this 5 minutes all right Naomi let's do it we did it okay oh look at this guy all right at you Naomi now you see it's still sort of like jiggly that's okay as you want it Jiggy Jiggy as long as it's mostly set because what we're going to do now okay now this is a little crazy I'm going to pay very careful attention just just hold on to your head there all right we are going to take this large sum of butter over here they had me at butter and everything's better with butter and we are just going to plop that guy right in like that and it is going to melt upon contact now they serve it like this in the restaurant and I had no idea how to eat it this is the only recipe in my book that I actually had to give instructions for not just how to make it but how to e it you don't just eat it with Cutlery like this no you don't that's how this is like a an interactive meal between you and the food so this is what what I learned is that the proper way to eat aacha Puri is to basically beat up the egg and butter so it becomes like an Che it becomes like fondue it's like basically self-contained fondue and then you tear and and then you tear off the bread and you dip it in and that is how you eat so let's do this you were saying in your book you had to do a picture can you tell us a little bit about your book before we eat my book is called the giving table it is a book about the giving that we do through our food through our cooking so it has yes 160 beautiful recipes and step-by-step pictures it even has some QR codes that take you to videos of me showing you how to do certain skills but threaded throughout the book is the idea that basically the cooking and the food we make is all a vehicle for giving and I take you through different opportunities for how such as there's you knowed opportunities what I like to call culinary cassid cooking for a family who just had a baby or for a Shiva house but then there's also like the day-to-day cooking that we do for our own families that is also an act of giving mother to Children you know cooking for your family a Shabbat meal having guests for a holiday you know something like this I love to make for kanuka because it's cheesy and it's it's fun food and also because it has to be ready like you know you want to eat it right after it comes out so this is like for me this is party food it's because it's like indulgent it's rich and it's it's a lot of fun so I have menus in the back for all different occasions like this I think that there are different needs um for all the different kinds of cooking that we do so there are men say one thing about Naomi she her book is called the giving table but she's the most giving person from teaching to so nice she's so nice I'll keep you as a friend to being a friend mostly because she flatters me on air well really I always I always tell that that name is my my foodie rabbitson you know my she knows so much she brings Torah into her food all the time she knows cooking skills she knows Torah she ties it all in together and I think and you share it by giving over your information tying it all in is the goal that's what I try to do here anyway is to try to bring it you've done a great job so thank you everyone got grab a c um all right let's eat this we're going to whip this how are we going to eat this we are going to whip this up it is messy this is not it smells amazing it is not date food but it is really really good it is comfort food so I'll say like that you see that watering you got the pull here the cheese pull the cheese pull there you go all right there we go right on stunning I love it I love how we pled that upar me amazing okay how are we eating this show me all right first I got I got got to pull my sle we got to roll up our sleeves okay got to tear off from the end okay this smells amazing I don't think I can wait any longer and then you just dig it in there dig it in guys we're just going to say for recipes and more like this go to kos.com we're going to go eat see you next time bye all right bye ah my back do a back stretch so you who don't know okay how do we look how do we look good no flying hairs all right let's go we we we lost our spoonwelcome to another exciting episode of Sunnyside up right here on kosher.com today we have my very good friend Naomi Ross we live near each other in Long Island we've been friends for also a very long time as well people used to mix us up Naomi Naomi R so we finally got you on the show what are we making today we are making hatcha let's get started hi I'm am nashman and this is sunny soami what is kapori am I saying it right it's it's hard to pronounce it's I guess it's like a soft kind ofap what Cuisine is it it is Georgian literally translated Georgian cheese bread kcha Puri Puri is bread kcha is cheese and it's sort of of like Georgian Pizza where is Georgia on the map think um Russia but not Russia proper it's like one of the other states but it's it's a very interesting Cuisine because it's like by has you have like the Black Sea and you have all these different confluences of Cuisines that influence the cuisine there so you have a lot of fresh produce it's it's a lot of like really flavorful Foods very different Cuisine than Russian okay I am very excited to try this again I've wanted to make this for a very long time so here's a little secret uh uh to all the viewers and loyal Watchers and fans of uh coach.com whenever I want to learn how to make something I invite a specialist from that Cuisine and I invite them to my show so I feel like I have a private cooking class but at the same time I get to share it with all the viewers so with all the family let's call it the coach.com family so coach.com family learns along with the expert and you are that that expert today well I can't claim expertise in this I can claim having really good kacha Puri at morani oh that's okay in Queens New York they actually are the ones who taught me about what it is and what we're going to be doing is um an aari kapuri which is the most iconic boat shaped one okay okay it looks sort of like a boat has an egg in the center that's what everybody sort of knows of when they think about that dish but it's really only just one type of hachapuri each different region of the country there's different like traditions for how to make it there's like a covered round style there's this boat shaped one there's a few different kinds so that's the one we're going to be making because in my opinion it's the most fun and people love seeing the whole egg action okay well we're going to watch you do that whole EG action egg action all right so what's first what do we have to do first so first we're going to be making um a dough it is a yeasted dough very similar to a pizza dough but we are going to be using milk instead of water to activate our yeast a little bit of sugar similar to a pizza dough okay so here we have warmed milk and we're going to add to that some yeast okay and we're going to add some sugar just to help it activate a little so this is like instant dry yeast yes you're actually this okay yep and we're just going to activate it together always use a warmed liquid when you're activating yeast but not too hot not too hot or else kill it so um and I don't mean kill it in a good way right Le is a live active ingredient so you want to keep it um and you want to love it and feed it and sugar is L I like to say you want like bath temperature in the meantime let's put our dry ingredients into the bowl we have two cups of bread flour here and I'm going to make a little bit of a well but I'm also going to add some salt and just give this a little bit of a stir now if you have like um a dough hook if you have a stand mixer that makes easy easy work of it um if you happen to have that then all you have to do is throw everything into the machine and it just needs the whole thing for you but this is so simple to put together that you can do it by hand as well okay and we made a little well there and then into the well we're going to be adding our milk milky yeast mixture you see how it's just starting to just starting to activate so we're going to add it in just like this I like to give it a little start just with a spoon until I can't mix it anymore and then I take over by hand so this is the same thing you would do if you were making a pizza dough but this is a dairy dough and we are adding in butter also I'm going to add that in oh and it's not even melted butter it's softened butter um if you have a mixer that will make very quick work of it you might have to mash it a bit certainly don't use I've got gloves I I've got good strong hands should don't use hard butter is all I'm saying CU hard butter is cold and you want it to be softened yeah it also affects the dough as well here do you want me to you want to take over yeah I can I can get down and okay so get my hands dirty here get your hands dirty a little bit you bought the recipe I'll bring the muscle for those of you guys who like to do kneading at home once you see that it sort of comes away from the sides of the bowl and it can I dump it onto the that's what I was just about to say okay I'm going to I don't like to put it onto my Surface until it at least has like a semblance of a ball so that's pretty good I think this is not the first dough you've needed no that's pretty good I always show people that I put my hands up my Palms up the top side and I roll it forward towards me then with the back of my hands I push away and then I turn it again roll it towards me push it away with the back of my palms and then I turn it it's a that's a great method because then you really get to all the different parts of the dough and sometimes I have students that say to me like oh you know it's not coming together and I'll see that they have like a pocket of flour in the middle and that's pretty much because they didn't get to all the different I so then you say just keep kneading just keep kneading just keep kneading so Naomi while I need while I keep on needing tell me about all the cooking that you do and the teaching so I've been a cooking instructor for almost 20 20 years we started almost around the same time I would say um and over the years I've had a lot of pretty much all ages I would say anywhere from ages three till I think my oldest student was 97 years old no way that's amazing yeah she was pretty cool um so a lot of Ages and stages but you know I like to go through the basics I like to make sure everybody has a lot of skills and build up their confidence all right what goes inside the kapori okay so this is going to be a three cheese filling o you had me a three cheese and it's yummy so we're going to put in some mozzarella cheese what's that one this is actually feta because the Georgian cheese this is the most similar in terms of the saltiness what is Georgian cheese I don't know the name in Georgian but it's but but it's like a salty kind of a crumbly cheese a salty crumbly fite cheese yes okay it's not exactly the same but you get the salty we're going to have to have Anna from morani on the show yes um and this is a cottage cheese so that gives a little creaminess and just an egg to bind it together the old egg trick that's it would you like to do the honors I will do the honors this is very easy for me I just tell you what to do I know and I love to do it much easier now you have to and you didn't salt it because no I didn't salt it I actually changed the my original recipe I had a little bit of salt and I and I took it out because the feta just adds enough salt so much salt yeah enough wow okay cuz I'm like salt you should have a pinch of salt and everything I guess the salt already in there's enough fed it in there mix enough uh just one more one more turn that's good cuz you want it to be able to mound in center of the oh I see how's that good perfect perfect okay okay here we go uncovering it okay I'm going to cut this guy in half because this is going to yield two hatcha pores okay so I'm going to leave the other one in the bowl until we're ready for it you can cover that back up if you want oh okay I'll set that aside cuz you don't want the dough to get a crust on top yeah that way buys us a little bit of time so we have this here and what I'm going to do is I'm going to roll it into an oblong shape meaning not circular but more of like oval I'll show you we're going to land together guys we're going to learn together okay I'll hold this now if you feel like you need if your dough is really sticky you can always take a little bit of EX extra flour and just sprinkle on your parchment but the reason I'm doing it directly on the parchment is because then I don't have to worry about transferring finish because it's delicate yeah so there we go and what we're going to do now is we're going to fill it with our filling I want if you have to you could even stretch half in should it be that's a good question good question thank you I asked the hard questions here yes so I would say you want it to be about like a third inch thick and if you are in a jam um you can always use a pizza dough if you don't want to make your own D oh we like a good cheap I actually have a good I follow my own hacks I give hacks and shortcuts and I follow my own hacks sometimes right you don't do it the long way sometimes you do it the short way sometimes I even I do it the short way and what we're going to do now is now I'm going to stretch this a little bit out in the center just for the shape okay good and we're going to put about half of the mixture oh cuz we're saving the other one for the other half yeah so SM and I'm going to just Mound it up like so in the middle okay same quite easy so far so far so good there you go and what I'm going to do is leave you see how I have this whole border here yeah so what I'm going to do is fold in from these sides to create a Twist at the end okay so can I do this side yeah like this yeah and then twist twist twist at the end like like just like that and then pull and twist pull and twist yeah there you go it's my first time making kapi pretty good oh my gosh okay and this is sort of just encasing that cheese filling okay okay I'm trying I'm trying to like memorize it like what I'm doing I can also watch the episode again what it is which is now at this point now because we did it right on the parchment it's very easy we can just I love par and paper it's my best friend in the kitchen just slide it right makes life so much easy and the only thing left to do is a little egg brush I'll make a pretty with a egg wash at shiny just the outside of the dough that's all you have to do just gives it a nice finish it's very pretty just brush it right on and how long do we bake this for we are going to bake this for 10 to 14 minutes on 400° so it's a little bit on the higher side is on the higher side then again Pizza also bakes quite High this is not the whole baking though so let me just walk you through this all right so to the oven to the oven 12 minutes let's go okay all right let's go get it all right off you go she's got the mitts Naomi's going to go get them I'm putting Naomi to work now I needed the dough o my God Nai that looks amazing so now that yum this is 12 minutes minutes right so this been in the oven for about 13 minutes 13 minutes 13 minutes yeah and what we're going to do now is this is not leaving the oven it's only pretend leaving the oven because we're going to take the back of a spoon we're going to make a little indentation right over here close up close up and then we're going to pour this egg right in the well right there like that and now we're going to put it back in the oven and let this set for about 5 minutes okay okay great oh I can't wait to see this 5 minutes all right Naomi let's do it we did it okay oh look at this guy all right at you Naomi now you see it's still sort of like jiggly that's okay as you want it Jiggy Jiggy as long as it's mostly set because what we're going to do now okay now this is a little crazy I'm going to pay very careful attention just just hold on to your head there all right we are going to take this large sum of butter over here they had me at butter and everything's better with butter and we are just going to plop that guy right in like that and it is going to melt upon contact now they serve it like this in the restaurant and I had no idea how to eat it this is the only recipe in my book that I actually had to give instructions for not just how to make it but how to e it you don't just eat it with Cutlery like this no you don't that's how this is like a an interactive meal between you and the food so this is what what I learned is that the proper way to eat aacha Puri is to basically beat up the egg and butter so it becomes like an Che it becomes like fondue it's like basically self-contained fondue and then you tear and and then you tear off the bread and you dip it in and that is how you eat so let's do this you were saying in your book you had to do a picture can you tell us a little bit about your book before we eat my book is called the giving table it is a book about the giving that we do through our food through our cooking so it has yes 160 beautiful recipes and step-by-step pictures it even has some QR codes that take you to videos of me showing you how to do certain skills but threaded throughout the book is the idea that basically the cooking and the food we make is all a vehicle for giving and I take you through different opportunities for how such as there's you knowed opportunities what I like to call culinary cassid cooking for a family who just had a baby or for a Shiva house but then there's also like the day-to-day cooking that we do for our own families that is also an act of giving mother to Children you know cooking for your family a Shabbat meal having guests for a holiday you know something like this I love to make for kanuka because it's cheesy and it's it's fun food and also because it has to be ready like you know you want to eat it right after it comes out so this is like for me this is party food it's because it's like indulgent it's rich and it's it's a lot of fun so I have menus in the back for all different occasions like this I think that there are different needs um for all the different kinds of cooking that we do so there are men say one thing about Naomi she her book is called the giving table but she's the most giving person from teaching to so nice she's so nice I'll keep you as a friend to being a friend mostly because she flatters me on air well really I always I always tell that that name is my my foodie rabbitson you know my she knows so much she brings Torah into her food all the time she knows cooking skills she knows Torah she ties it all in together and I think and you share it by giving over your information tying it all in is the goal that's what I try to do here anyway is to try to bring it you've done a great job so thank you everyone got grab a c um all right let's eat this we're going to whip this how are we going to eat this we are going to whip this up it is messy this is not it smells amazing it is not date food but it is really really good it is comfort food so I'll say like that you see that watering you got the pull here the cheese pull the cheese pull there you go all right there we go right on stunning I love it I love how we pled that upar me amazing okay how are we eating this show me all right first I got I got got to pull my sle we got to roll up our sleeves okay got to tear off from the end okay this smells amazing I don't think I can wait any longer and then you just dig it in there dig it in guys we're just going to say for recipes and more like this go to kos.com we're going to go eat see you next time bye all right bye ah my back do a back stretch so you who don't know okay how do we look how do we look good no flying hairs all right let's go we we we lost our spoon\n"