The Art of Cooking: A Live Stream Experience

As we embarked on this live stream cooking adventure, I couldn't help but feel a sense of excitement and nervousness. Our goal was to create a dish that would impress, and I had chosen a recipe that I knew would be challenging to execute - but also potentially rewarding. With the camera crew by my side, we set out to make a Butternut Squash Risotto, a dish that I have been itching to try for quite some time.

As we began prepping the ingredients, it became clear that this dish was not going to be easy. The squash needed to be cooked to perfection, and the risotto required constant stirring and attention. But I was determined to succeed, and my trusty sidekick Jake proved to be a valuable ally in the kitchen. Together, we expertly chopped and diced the vegetables, heated up the pan, and added the Arborio rice.

The real challenge came when it was time to add the squash puree to the risotto. This was where the magic happened - or so I thought. As we carefully poured the hot liquid into the dish, it became clear that this process required a delicate touch. The sauce needed to be just right, neither too thick nor too thin. And let me tell you, folks, this is where things started to get interesting. My camera crew expertly maneuvered themselves in front of the camera, capturing every moment of this culinary journey.

As we cooked and stirred and seasoned our way through the dish, I couldn't help but feel a sense of pride and accomplishment. This was going to be good. The aroma wafting from the pan was intoxicating, and my stomach growled with anticipation. And then, it happened - the moment of truth. We took the first bites, and oh boy, were we rewarded.

The texture was perfect - creamy, yet still firm enough to hold its shape. The flavors danced on my palate, a beautiful balance of sweet and savory that left me wanting more. It was like a symphony of taste and smell, a culinary experience unlike any other. I couldn't help but think back to the countless hours I had spent perfecting this recipe, tweaking the seasoning and technique until it was just right.

But as we continued to savor each bite, something unexpected happened. My crew started to get a little too close for comfort. They were practically hovering over my shoulder, trying to get in on the action. "Come on, let me try some!" they'd say, or "Can I get a bite of that?" It was like they had forgotten all about the technical difficulties we had experienced earlier.

I couldn't help but laugh at their enthusiasm, and Jake and I exchanged a knowing glance. We were in this together, folks - all of us, on both sides of the camera. And as we continued to cook and enjoy our meal, it became clear that this live stream was not just about the food - it was about community.

As we wrapped up the live stream and said our goodbyes, I couldn't help but feel a sense of gratitude for my crew and their willingness to participate in this culinary adventure. We had laughed, we had cried (just a little), and we had created something truly special together. And as I took a final bite of that delicious risotto, I knew that this was an experience I would never forget.

The technical difficulties that we experienced during the live stream were, um, quite a handful. But hey, that's all part of the fun, right? The camera equipment got hot and sweaty, and at one point, I had to resort to using a glove to protect my hands from the heat. But Jake, being the quick-thinking hero that he is, came up with a brilliant idea - setting up a mirror on the ceiling to reflect the camera back onto itself.

It may have sounded crazy, but trust me when I say it worked like a charm. The resulting footage was absolutely stunning, and our viewers seemed to love it just as much as we did. And who knows? Maybe one day we'll even get to try out that same setup with another dish - perhaps a succulent pizza or a hearty stir-fry.

The cross-section of the cheese, which I had taken great pains to prepare, was the first thing that caught my eye when I took it out of the pan. The golden-brown crust glistened in the light, and I couldn't help but feel a sense of pride at having achieved something truly special. But then things started to get a little too hot - literally.

As we chatted with our viewers and shared stories about our love of food, I found myself getting more and more distracted by the camera's proximity to my body. It was like they were trying to invade my personal space! And when I finally managed to take a bite without setting off the fire alarm, it was like a little slice of heaven.

The combination of flavors in that dish was truly sublime - the sweetness of the squash balanced perfectly with the savory richness of the risotto. And let's not forget the cheese - melted to perfection and stringy enough to tug at my heartstrings (okay, maybe that's just me).

As I looked back on our live stream cooking adventure, I couldn't help but feel a sense of satisfaction. We had laughed together, cried together, and most importantly, we had created something truly special - a dish that would be remembered for years to come.

And so, dear viewers, I hope you've enjoyed this little taste of culinary magic as much as I have. Who knows what's next? Maybe we'll try our hand at making pizza from scratch or exploring the world of vegan cuisine. Whatever it is, rest assured that we'll be cooking up something delicious and entertaining for you to enjoy.

Until next time, bon appétit!

"WEBVTTKind: captionsLanguage: enwell I'm on camera now what's up guys hey hey my babish how we doing welcome to the new kitchen if this is your first time joining us I'm just going to adjust my monitor here so I can see things a little better how y'all doing what's up with you what's up to you folks how's your Thursday kitchen says hi seven in the chat it's early if you want to ask me anything now's the time it's going to get crazy later rotto really gets the asses in the seats you know so buckle up got to get my apron straight here guys you know how much of a fan of symmetry I am can't have a asymmetrical apron let's see how is my coffee it's good thank you what did you see me get coffee creep on me you guys hear me okay I got the got the lab mic going here you guys oh I hear a siren Jake oh no it's because I'm connected to Jake in my ears that's why all right guys everybody uh everybody say hi to uh as soon as the sirens go by we'll say hi to my man behind the scenes s Jacobs one of the thick boys hello everyone I hope you're doing well if it's a little quiet you can turn up your uh speakers yeah we're trying to we're trying to make the sound nice tonight keep it real nice so let us know they're saying that I'm a little low can you crank me up just a little bit good yeah yeah that's fine that's great bone Apple teeth teeth bone Apple teeth bone Apple that's that's how you say bone Apple teeth um Let's see we go to we got to allow people to say thick oh yeah I I have been religiously no I'm just saying we got to like take it off whatever list it's on because I don't want to restrict people from saying thick things get thick in here these are the thick boys we're talking about and things get a little thick you know I'm going to I'm going to you know I'm going to dip I'm going to pour myself little drinky poo something's going down downstairs cuz I hear sirens for days so there must be some kind of horrible thing happening downstairs on the New York city streets so tonight because you guys are always curious I am drinking the NAA coffee coffee grain they spell coffee kind of kind of kind of silly there uh I'm not sure why but as far as I know they make this in an old coffee still which is interesting and I don't know what a coffee still is I just I just read the label just read the label that is the extent of my knowledge on this whiskey oh you know I I I wrote a whiskey short story last night uh Jake that I have to share with you maybe I'll share it with you guys if I have enough of these in me here's to you guys Happy uh oh yeah neat all the way you kidding me thank you for subscribing Michael Michael Michael V 170 thank you guys for all the tips and bits I see that Cup's getting full we won't empty it just yet but it's getting full it doesn't mean coffee well that's I guess that would make sense wouldn't it uh Apple risoto I uh oh big bits big hit of bits there thank you um well the screen name is well that's so I'm sorry but that's how I have to address you uh well well well um I Apple risoto I can get down with but it's kind of weird man like you know I'm I'm I'm not totally down with that however I will say apples are very welcome in fact maybe just to prove it to you I'll put some in the uh the butternut squash rotto we're making tonight uh because apples are very welcome in that recipe um so the first thing that we have to do tonight is make a super basic simple risoto and uh just pull up my recipe here we're doing that in the pressure cooker cuz it's a very fast and and very quick way to make risotto and we're going to be able to put it in the fridge so it's ready for frying later on cuz cuz we're going to make arini let's keep that in frame that's some qu quality whiskey put over here maybe that's where the tip jar is about where the tip jar is try to line that up okay let's get the old there she is flip her around o she's a little Dusty hasn't seen any action in a little while let me focus on that get a little rack Focus going here there we go that's looking good better let's give her a little dust off why not cuz uh we are we're not in 4k here just yet we don't we don't have the technological we don't have the bandwidth yet for 4K but we are in HD and you can see dust in HD and I will not have it not on my channel no sir here we go let me bring the stream back up here and see what y'all are saying how many of you guys uh have have slow cookers this is like the most underu ized Appliance in my kitchen because it can make so many things so quickly it makes the best BFF Burg you own so quick instead of oh bless you uh you guys couldn't hear you guys couldn't hear it but Sor it just sneezed in my ear um I I forgot that they couldn't hear you thank no no need to to bless me thank you Andre well I'm going to do it anyway because I'm a poite person I'm really a good guy okay dust around yeah that dust gotcha all right let's uh see what's waiting for us in here here we go little dust on me let's see slow cookers are fun you know use oh you do one of those SL so uh Clem H Fandango you do use you got one of those those gizmos that uh controls the um temperature of your of your slow cooker so s veed in it that's cool that's some oops that's upside down see that whole thing that says this side out got to pay attention to that if it's backwards that means you ain't doing it right so I'm placing the seal around the outside and then uh I'm going to plug this guy in this this is such a simple way to make risotto that it actually boggles the imagination and it captures the imagination simultaneously it's a really cool uh thing so let me let me plug it in here get this guy Juiced get it all Juiced up okay so slow cooker is ready to go and I'm going to set them to the side because we have a little bit of prep work to do all we got to do is uh for this guy we just got to finally mince an onion so I'm going to grab me an onion out of here out of my frigerator if you guys haven't seen the new kitchen it's pretty cool with the fridge setup I mean look at this and what's really exciting is when we have to improvise on this show and I think we're about to have to do that because I don't see any onions in here oh here's one there's three all right I'm glad I spoke too soon but if we didn't have those I had some shallots in there and we could have uh we could have we could have made that work so one for now one for later get this guy back in the fridge all right and uh my recipe here so I know what I'm doing let's see French fa fancy French place rero and escaro Alam delicious fridge drawer yeah yeah see that got got two fridges right here got two uh freezers right here then I got a drinks fridge right here it's really it's really a wonderful setup I absolutely love this place except we were we were uh um we were cursed with a scourge of of water bugs uh last week they were Legion um uh just just saw one so I called an exterminator and they spread some like baits which just made them all come out of the woodwork and we were just stomping them it was terrible water bugs are my among my least favorite things Jake was there for it he murdered a few of them proudly thank you for your for your contributions to the war effort Jake and I'm sorry I keep calling Sawyer his name is Sawyer I call him jakc because his last name is Jacobs and we we we've called him Jake for many years so I'm sorry if that's confusing you guys can call him Sawyer and call him J what do you want to be called Jake Jake's fine what's your what's your internet Persona gonna be yeah Jak Jake's fine Jake's fine all right and the the Legion of water bugs was just a day it's all fine now no one has to worry oh no no no now I probably shouldn't have said anything people are probably flipping out and thinking that there's water BS in the food it's New York City it's an old beautiful building with many stories to yes and many more to come let's tell some stories shall we this one starts with an onion which is a little blown out that's why I was worried it was going to happen as it was going to get blown out but that's okay you guys know it's an onion I don't need to tell you you don't need the camera to tell you do you come on so what have been doing lately with um and I know this is like the right thing to do but what I mean is I've just been starting to do it right is when I place these these um uh these what do you I don't know what you call them perpend not perpendicular the the uh whatever they are these Cuts these initial cuts when I'm going to finally mince up and onion you got to place these Cuts very close to one another been using my fingers right here to guide the knife so you can see my the knife is pressed right up against my fingers there it's not going to cut my fingers but my fingers are going to show it exactly where to go I'm just putting them inching them back every time just a little bit and then look at what happens as a result when you use your fingers as a guide like so you get nice small even Cuts so cool trick give it a give it a shot next time you're you're cutting up an onion and this Center job here we got to go down the center to make sure that this is all fine mints and then the good old locomotive you what I mean this is not one of the knives that I uh that I sharpened the other day uh coming up on Basics we've got knife sharpening and um uh uh uh what's it called um what's it called cast iron care which those have been hotly requested things uh I think we're only going to need this this one onion here there's a lot there's always more onion in an onion than you think there's going to be all right so yeah that's all I'm going to need I'm going to save this guy for later this will be our onion for the next Roto so we've got this guy let me yes uh to answer your question yes we showed how to sharpen using you know just the usual drag through sharpener but Al also how to use a wet stone which I was just going to pull out and there it is also using a wet stone this little guy this is how you get your knives like super super razor sharp it's the only way that or take them out to get them professionally sharpen that's really the only way you're going to get it done all right so let's uh Power this guy on because we need to start sautéing some uh some onions so I'm going to go ahead and set it to a sauté that's what's great about these digital pressure uh pressure cookers is that they can just get super hot so you can do your sautéing right in here and then drop everything in good to go I got my arboro rice and uh you know the general rule of thumb uh you know I I always say to measure by weight but this is one where you can just kind of you know fudge the rules a little bit is um if you're doing a cup of rice uh cook it with two cups of stock uh in in in a pressure cooker because you're not going to have much if at all you're not going to have any um any uh uh uh evaporation you're not going to have any I mean you will when you know when you release the steam you'll lose some some liquid but a lot less than if you were just boiling it I think um and uh yeah so you know the recipe that I did online not online on in the episode was uh two cups of risotto rice to four cups of chicken stock but because we're just doing a little bit today don't want to overdo it I don't feel like having to eat risoto for the next week uh we're just we're just we're going to take it a little easy take a little easy on your boy babby let me while I'm waiting for this guy to heat up because this guy needs to be nice and hot I'm going to hit him with a little bit of olive oil I got that Frankie 457 I don't know what it is but it looks cool so I'm going to use that solid I don't know two tablespoons of oil maybe a little less I'm going to go back to the stream now see what you guys are up to what y'all are saying papy babby that's me I'm me papy babby you're my babushkas let's see see Basics video about potatoes um yes in fact I was going to but but we skipped it um but there will be a Basics video about potatoes soon we just shot Eight Episodes in one week which is a lot of work um uh so was there for that as well he can attest to the kind of marathon that we just went through making them Basics episodes H it was a frenetic process to say the least uh I just wanted to cut in and say that first and foremost the people wanted to see your new tattoo oh what am I doing this is a new tattoo guys and this tattoo was inspired by you because I was asking what kind of tattoo should I get and somebody hilariously answered get a cilantro tattoo because anybody who knows me knows that I hate cilantro it's a genetic thing it's one of the very few foods that you can't like teach yourself to love with time like you're always going to hate it because it's just built into your DNA and so guess what I got I got a cilantro tattoo how about that huh it's a beautifully done uh you know I'm going to try and get in a little closer here so you can really see the detail here because the guy who did it did some beautiful Line work it's very difficult angle to hold my arm at but the the secret to this tattoo is that it it's growing all the way up in here it's growing out of my arm pit uh cuz that's those are my thoughts on cilantro as many of you know so yeah uh and it's it's just interesting to me that like you know I taught myself to love Seafood over the past few years I used to I hated Seafood you know this time maybe five years ago I hated all seafood and I just slowly taught myself to learn to love it and you I can never do that with slant so I thought that was interesting and that's why I decided to make it uh part of my skin here I wonder how much I can show you it really goes all the way up in there it was the single most painful tattoo that I ever could have imagined because he was literally tatting in my armpit and it tickled and hurt like hell at the same time it was so bad um but anyway yeah my armpit does smell better than cilantro and they both smell like soap bow bow bow that's how we do comedy here at binging with babish all right so this is not not heating up just yet and that's because I didn't hit start there we go you guys couldn't tell that it was blinking because it's doing this wild wacky frame uh uh shutter speed thing but I didn't hit start which is why it's not getting hot so now we got another five minutes to kill before it gets going here um Stuff Pizza stuffed crust pizza is a physical impossibility I checked uh let's see let's see what's going on with y'all the Reddit questions that's true you know we could do we'll sa that for later we're going to do the uh we're going to do the Reddit questions later if you guys want to ask a question that I will guarantee see go to Reddit uh go to the bingingwithbabish subreddit but reddit.com bingingwithbabish and uh you'll see a post that I just put up a couple hours ago saying that we're going to do a little questions from Reddit uh feature on today's Stream So if you have a question guarant want me to see it head over there um and you know we we we will answer those questions a little later on we are going to be introducing a call-in element to this show that is we're going to have a very special number that you can call in much like Fraser we're build really modeling this whole thing after Frasier uh Sawyer will screen you to make sure that you're not you know a racist or a jerk and uh and and and then we'll be able to chat live on the air and I wish we could do that today but we could couldn't hook it up in time so next next episode we'll have that hopefully we'll have that cooking speaking of cooking this is starting to heat up I can smell the oil getting a little warm I'm looking for it to Shimmer a little bit I really want to get a good sauté going it's kind of hard to do in these things they don't get too hot but like they get hot enough to we're just sweating the onions and one of the most important parts of um of making risoto is uh is is is sautéing the rice a little bit before you add any liquid because that's going to help the Rice release it's starch which is what makes risoto so thick and creamy and gooey is the is the the starch from the rice I think that's that's what that's what that's what Alin Brown told me when I not when I met him or anything but when I watched a show like all of you I love you too dul of Gaba I remember your your screen name you've been around I've seen you before make Kevin's famous chili I made Kevin spam chili go check it out youtube.com ever heard of it uh I I already made his chil I even I even got a little piece of carpet and I spilled it on the on the carpet to make it truly film accurate that's what we're about over at Benjamin with babish is uh Maddie my boyfriend and I started watching Frasier Because of You Maddie I love you both I love you and your boyfriend you guys are uh are aces in my book Thank you for starting this wonderful Journey with our journey less but one session or a lifetime that's a very deep cut phras not there yet she's not there yet okay no no that's like that's like season n you Maddie you're going to love that one okay that was that's that one has Sarah Sil Silverman in it that one's a yeah that one's a classic that's a great one let's see no problems Bud you're welcome um which season of Frasier is the worst I just got season five when Raz got pregnant I'm not a fan get out of here with that season five is great wor season of Frasier I would put I would put my vote at season 10 I think that's the second to last that's second to last and I'm sorry I was wrong the last season is unquestionably the worst because it has a couple of some of the worst supporting characters ever the worst maybe one of the maybe one of the best episodes of the whole Shir yes of course I said season not episode I'm just saying say all you want that's that's not what I meant um it dude my favorite episode is in season uh n or wait no when is when is Taking Liberties it's season 8 which uh which which is when I have very publicly said that Frasier started to go way downhill but doesn't change the fact that my favorite episode of all time and for anybody who's wondering it's um Taking Liberties which I believe is season 8's episode oh I should really know this by heart it's um season 8's episode oh gee whiz uh soy fact check me it's season 8 episode uh four no maybe the uh maybe the comment Community can help us can all right I'm here I'm smelling this oil getting hot so I'm going to interrupt for just a second and give you guys some nice sizzling noises oh yeah let's get that mic in there so we can really hear the oo little ASMR with davish can somebody come up with another name for ASMR that starts with a B so I can use it because doesn't start with a B I can't really do it guys it doesn't work need that alliteration it's huge part of my brand we have any uh newcomers here tonight any any any first timers joining us I'd love to get to know you won't you please please won't you be my neighbor who's going to go see that Mr Rogers documentary smash that like button if you're going to see Mr Rogers documentary um as you do with all risoto you got to use a wood spoon you don't have to but it's like Grandma tradition you know you just got to you just got to do it sometimes that cooled off real quick was sizzling real good for a second and it just went down uh let me get some garli going here we got to get a little garlic going here we go oh I love these how cool is this right let me get this out the way how cool is that that's fridge one there's another one down below it's a good setup man this place is good get the rice out of here smash us some garlic not new but happy to be back thanks for coming back blue fire smile appreciate it not my first time watching but it's my first time watching live welcome to the live land laser monkey all right so I'm going to get this guy out of his shell by give him a little smash that uh really gets gets them jumping out of their skins this is a weird shaped one though throwing me a wild card here it was a heart-shaped uh piece of garlic and I crushed it just like all hearts are event are are eventually crushed am all right folks because love is an illusion because we're all going to die I'm kidding love is a beautiful thing you're just talking to somebody who got his heart broke and it's still mending that's all ow and now I just broke my finger on the knife I'm kidding finger's fine this knife unfortunately isn't sharp enough to have cut me next time what we got one time my girlfriend went over the woods and did a bunch of drugs with her friends 3 days later she brought the The Wooden Spoon I cook risotto and roast coffee with that's a pretty good trip man sounds like a pretty good Acid trip if that's what that was all right these guys are sweating up I'm happy to say you're going to be able to see what's going on a lot better with uh the stove top rotto because we have the other camera set up right over the stove looking straight down so you're going to be able to see all the hot risoto action live and in your face just just just take it all in all right make pills from Rick and Morty that's a good idea have you had your pills Master MTI I love you squid Warrior get out of here with that being too nice should you store garlic in the fridge or Pantry it's really up to you I found that uh garlic sprouts a lot more slowly in the fridge I mean I would assume that it's just because cold inhibits growth but whenever I keep uh garlic outside of the fridge uh in the pantry you know it'll Sprout like the cloves you'll get the green sort of um stem grown out of each clove and that happens a lot faster if you don't refrigerate it so I tend to refrigerate mine just for that reason I don't think it hurts it in any way please please feel free to chime in and correct me if that's not true um oh you know I'm supposed to be doing this in butter not olive oil thank you for reminding me for somebody just even though you you were you were um quoting parks and wreck you're supposed to supposed to make risotto with butter not olive oil it's not going to going to ruin the dish or anything but um that's what we're going to do for the the legit stove top one which we'll get going as soon as this guy gets pressurized what I'm going to do is I'm going to um get this guy pressurized once he's starting to come up the pressure he's only going to cook for I think it's five minutes it's yeah five high pressure five minutes that's all it takes boom you got risoto um and then once while he's going I'm going to uh chop up our butternut squash uh so we can roast it in fact let me get the oven preheated right now this kitchen has the craziest commercial um oven in the world and it's absolutely terrifying uh it's it's consistently 100° hotter than what it indicates so I have to use a temperature probe to see what actual temperature I'm dealing with it has been a challenge to say the least so all right I'm going to drop some garlic in here we're not using garlic in the other risotto of course because it's it's going a bit more of a sweet Direction um butternut squash garlic not the best combination in the world not the worst but definitely works in some applications but we're we're doing a sweet Savory thing with that so we're going to we're going to save the garlic for this one just a little bit of garlic almost like we're starting to make sauce you know sweating the onions getting the garlic in there and now now that the onions are nice and translucent I'm going to measure out one cup of arboro rice you can use arboro carnaroli there's a whole bunch of different um different varieties of rice that you can use to make Rota but they are a very special kind of rice you can't just use any rice these are short grains that uh that that that have a lot of starch in them that will release bam that look cool with a high shatter speed watch that Rice pour in when when uh when it gets to you Jake CU there's a little bit of a delay now I'm going to watch it I just saw it okay so I'm sing you're going to see this later on when we're over by the stove and you can see everything but I'm sautéing until the uh the I looks like little ice cubes little you know basically they're becoming translucent around the edges while uh while staying opaque is that the work yeah Al they're staying opaque in the middle and um let me reenter this so we can let me Focus front focus a little bit you guys know how much stickler I am there we go so I am sautéing these until I can see some nice translucent edges make sure the heat's on high because I'm about to deglaze it too with a bit of white wine and uh I want all that alcohol to cook off before I put the lid on because otherwise we're going to have some boozy risotto because there's no opportunity for evaporation in a in a pressure cooker so we got to make sure that cooks off so letting that go a minute let me get the wine out the fridge got a nice little s blun I'm going to use that's a s blun is a great way to go um try try to stay away from the butter more buttery Rich whites like chardonay don't do that uh but you know like Sono Blanc uh Peno ggio is a good way to go sometimes sometimes peoo can get a little fruity you don't really want that you want nice dry one there we go little little knocking for you enjoy all right where's my all you all blow here it is there we go yeah just a you know don't go crazy with the wine this is I think this is like a $15 bu wine it's something that's good enough where I want to drink it with my risotto but I also don't mind dumping you know a solid half cup in here okay I can hear the rice sizzling and they all look like little ice cubes hopefully you'll be able to see that in the overhead you know it's they're pretty small and you're pretty far away we'll do what we can I'll swap out lenses if I have to I'll do anything for you guys all right put in about a half cup oh yeah who else liked that and now we're going to let that simmer off all the alcohol until it's almost dry in there again like we're just going to let that go and I'm going to measure out uh two cups of uh chicken stock here now normally I would use homemade chicken stock you know I would use the real stuff but guys it's been busy I haven't had time to make chicken stock it's also been really hot and I'm not going to have something it was hard enough to have Tatu boiling in my in my apartment for it's 12 hours and the idea of making stock right now is stunning to me all right so precisely two cups thank you uh anybody who's tipped or anybody who's subscribed when I haven't been looking thank you sorry I'd love to be able to give you a more personal thank you but uh sometimes I can't look cuz I oh drink it if you insist where'd it go what is did I put it back wow I put it back I didn't realize it wow I lost a few seconds there all right let's see what this tastes like shall we yeah it's good it's not that dry this is a Kim Crawford svon Blanc Marboro 2017 and it's um it's it's it's dry but it's not that dry it still got some fruit to it it's a little bright I think it's perfect for making Roto that's going to be a nice welcome flavor let's taste it see if like you can imagine you know what would this taste like with with rice does this make sense take a sip of the stock not take a sip of the stock all right well that's it's not that bad but like can you know foxed caned stock is not very good it works once you get it into the recipe I've got all the alcohol cooked off here and things are starting to sizzle again so I'm just going to drop them in in there there we go and I'm just going to make sure this is all good and mixed up there's no clumpies there's no guys sticking together make sure there's no rice sticking to the side of the pot because it won't get cooked you don't want that you don't want like one rock hard piece of rice in your risoto that would be a real shame okay that's that how how' they like me drinking the stock I didn't get to see the comments they loved it gnarly gnarly gnarly gnarly okay uh so now I'm going to live this guy up they also love watching the LED flash they really like yeah no it's very it's hypnotic I'm watching it myself I love it what's going on here folks uhoh technical difficulties what's happening okay what's going on all right oh I see the problem we got a little bit of looseness these things are cool they're built in with so many safeties that if I tried to put it on like that where it's not totally on wouldn't let me so you're never going to have a blowout or anything like that you definitely don't want to do that um here we go let's see if that works bam locked so now these all these guys have a have a valve right here you can see there we go oh it's hard to see with the flashing there we go you got pressure and you got pressure release so we're going to set that to pressure right now there a little white dot here I'm going to line up pressure that there you go now this guy what we're going to do is we're going to um start him over menu high pressure for five let's go six minutes start and that's it that is all that she wrote I I should have se you can season it at the end that's fine I'm I'm sorry to Rob well I'll leave it in here a little bit so you can see the flashing everybody happy there you go I was going I was going to take it away from you but uh go to got to be a good guy you know what I mean so now I'm getting me a whole butt nut squash that's what they call it in the industry uh sorry I'm I'm a I'm a child at heart guys you should know this by now so first thing I'm going to do is I'm going to I'm going to chop off its uh head and its tail it's actually not really necessary that I do that but now that I've now that I've started I'm just going to go with it really don't need to do that now that I think about it um and then uh one reason that you kind of do is so you can go like this it's very difficult to chop these guys in half normally you want to use a mallet or something but I don't have one of those so just be careful don't chop a finger off there you go got some lovely butternut squash I'm feeling like this is a little blown out I'm just going to close down the camera one little bit I'm just going to goo and hopefully that's going to give us a little bit more balance yeah see that's that's better they're still a little blown up but that's okay all right so first order of business is we're scooping out all this junk from the center and I just realized spoiler alert that I don't have any Sage maybe I do see I might have some old sage do I uh oh I mean we're not sunk if we don't have Sage it's just really nice to have what's that that's not Sage um curious see get really got to go through the grocery list before we do this um but no I do not have Sage so we're going to go without Sage this time no big deal all right another thing right here you see Steam is starting to shoot out of this guy because there's a valve that needs to shut so to help I'm just going to help him along a little bit just use a uh th little pairing knife and I'm just going to knock him around you're going to see the steam suddenly stop steam suddenly stop come on come on soon as there's enough pressure it'll hold it up on its own smells pretty good already even though I Haven I Haven SE there it goes see no more steam press is building up and this thing has officially become scary because it is a pressure cooker and pressure cookers are inherently scary all right let me scoop all the seeds and junk out of here get a garbage Bowl going just so I don't have to leave you guys every time I want to dump something all right let's scoop these guys out what's going on with yall steam boys that's doesn't really work but it's that's fine do you not have living herbs I don't but I I'm working on it man I'm working on trying to get one of them um one of them wall Farms you know one of those one of those uh LED kind of little click and grow joints where it's it's like it's like a book bookcase but it's all herbs and lettuce and pot I'm kidding um or am I no I am kidding but seriously uh all right so just treat this like a like a Halloween pumpkin we don't you can leave some stringes on there because those actually taste pretty good once they're all roasted up but they kind of gross me out so I'm going to try to get rid of most of them there we go we're pureeing this at the end of the day so doesn't really matter matter that much and and and these these do add flavor so I'm not going to not going to get rid of all of them we're going to need some extra flavor because forgot this age my fault all right scrape this guy down what's going on over here blazing with babish hilarious um fate N I am missing my Jewel right now I think I left it in the other room but this is a family show and I shouldn't be ripping my jewels or should I because the fact is that I was smoking and I stopped which is a good thing you know you shouldn't smoke shouldn't really Vape either but it's better than smoking I'll tell you that much but I'm not a doctor so don't take my word for it I'm just going off what the internet tells me which as we all know is 100% true all right get all this junk out of here so I don't know if you guys saw on Instagram but I shot a new collab with one Mr Brad Leone we got it's live with Brad fans out there speak up or forever hold your peace WebMD yep there's my Brad boys all right dump this out okay keep that garbage Bowl handy because we're going to need to have more garbage later on so all right stoves the heating up let me see what temperature we're dealing with here see yeah I set it to two50 what's this set yeah it's set to 250 it's just hit 396 this this thing's a beast I got I got to get it adjusted or something turn it down a little bit cuz we're looking for like 375 where are we let me check check the old uh the old recipe REO here yeah 350 we're actually looking for so let me uh grab a sheet pan I'm going to hit it with some parchment paper I'll be right back folks just grabbing the necessary tools how's y'all's uh big weekend plans coming up anything exciting I want to hear about uh want to hear about how you're spending your lives anything anybody cooking anything good anybody planning on cooking anything good big projects that's what I want to hear that's what I like the most all right pull the comments back up so I can respond get to cook Mexican food all weekend that's fun going to play fortnite what my favorite game I'm kidding I would I don't really play fortnite um sing Shrek the Musical that's fun red Tai Curry from scratch serious to that Vinnie boys Vinnie boys Brad boys thick boys peas in a pod just bought a waffle iron congratulations it's a big purchase um real quick just so we can get the the ball rolling here I am reading your comments but give me one sec because I'm going to quickly Lube these guys up with a little bit of olive oil just a little bit I'm just going to rub it give it a rub down am I missing any good uh weekend activities Jake well akw 1478 wants you to pick a tattoo for that person so maybe we could hear a couple of your interest AK yeah you want me to pick a t two for you wow it sounds like they want you to pick well that's only fair I think because I did what you guys asked so that seems like uh yeah fair trade everyone has to get tattoos that you choose yeah know I think that that's that's how this works right now you guys all get tattoos um and I think that you should get tattoos of the uh the um the old Verizon logo before they changed it go on or the no no no the the original not the original because I have I have the original Kodak logo right here this is the one from 19 1911 you should get the 9s Kodak logo you know the one that's like red and yellow that's it looks like dark room equipment it's really cool or perhaps an original Wegman's or or the original Wegman's logo yeah the big curse of Wegman's I dig that all right let me hit this with a little bit of salt and pep we're just going to season this up a little bit not totally necessary to do this but just kind of I don't know I don't see why it's necessary to do this cuz we're we're going to be seasoning the risotto ultimately at the end but uh I think every recipe for butternut squash Roto that I've ever read calls to do this so there's got to be some kind of reason for it so here we go little bit of salt pet putting these cut side down bpop bpop and these are hit in the oven for 45 minutes until a pairing a pairing knife shows what the hell is beeping oh okay that was this this just ran out of time so now we get to do something fun first I'm going to get this out of the way these are going in the oven 350 45 minutes away we go even know it's really like 380 in this oven oh my God it's hot okay all right so here's the fun part and I'm going to be very careful right now CU we have to remember that this guy's Under Pressure he's under a lot of pressure at work at home and perilously I'm going to reach over it there we go and now get to do the fun part which is the pressure release in fact you know I'm going to pan up so we can see it because that's super fun so let me just uh turn on the thing here so I can pan it up because the camera's right now it's on a track come on wake up no I don't want settings manual move and and tilt up for me there you go there you go there you go all right now we're going to get the uh now we're going to get the full effects of the steam release cuz we are doing a quick release in three two one engage oh oh there we go and that's wetting out all that sweet sweet steam it's a good feeling and inside there should be waiting for us some delicious risoto but we'll see time will tell boy this lens has such a shallow depth of fi like the handles are out of focus but the maybe it was a mistake to get a serious Cinema lens to shoot this show on so this headphone right here is making me want to get a neck tattoo because I'm seeing that right now I'm thinking wow that would look cool if I had a neck tattoo so somebody talk me out of it go I'm going to pan the camera back down you guys come up with your best arguments why I should not get a neck tattoo and don't say because you'll never be able to get a job because guess what this is this is my job this is my life benching with babish for life all right I'm seeing a lot of gits I'm seeing lots of positive pain is pain is pain is temporary glorious forever all right here we go lot of steam voila beautiful beautiful all right let me put this aside here have some cleanup to do later okay let me give this a little stoo here oh yeah see it looks soupy to start I wish I could show you I'm sorry it looks like oh no there's way too much liquid but then you give it a stir and it's like okay I get it here I'll show you a little sample here we got some nice Roto perfect it's a little soupy but you know it's pretty freaking good considering we made it in like none minutes with like none effort so let me uh try a little taste here oh first first thing we have to do while it's still nice and hot we need to grate a metric ton of Parmesan into it so I'm grabbing my block of parm you guys just keep watching that flashing digital display there because that's trippy as and I'm going to go ahead and there we go let's just get a whole bunch of this going oh that looks cool with the with the fast shutter speed there we go there we go there we go here we go let me let me focus on that because that's that looks cool back focus just a little bit there we go I need to get like a automated focus of some kind because that's that's a real pain in the ass right there all right so I'm putting a ton of this in here because later on it's going to act like our our glue to keep the uh keep the risotto together there we go there we go there we go oh I got a what's the straw pole for tattoo I see a straw pole that's a should he get a neck tattoo hell yes or hell no it's about 6040 yes that's okay well I'm sorry guys but you know as we've learned if you tell me to do something I will do it you told me to get a santro tattoo I went out and did it so if that straw pole wins guess what I'm going to do I am absolutely going to get a NE I'm kidding I probably won't do it I say probably because there's a chance I might I'm at that stage of my life where really matter to me all right and uh just before I mix this in I'm also going to hit it with some salt just enough some pepper some fresh grounds let's get that right next to the mic oh yeah a little bit of ASMR for y'all mix in that parmesan get it all good and nice and nice as my boy Brad would say I've been I've been adopting his his his um his uh his idioms I've been saying things like that all the time now he's rubbing he's I am become Brad destroyer of of uh kitchens that was a weird joke that I just made all right now I'm going to try a little bite here let's try this out oh every time every time this comes out perfect I love pressure cooker risotto it just comes out so perfect every time all right so now to get it as cold as possible as fast as possible what I'm going to do is I'm going to spray that on a sheap pan because I'm have another bite because it's really really good see I hope I hope you I guess you can kind of see it we do a closeup let me get a nice Spoonful here there we go that's good get a nice closeup going there we go that's some a little bit dropped that's some risoto right there not too soupy good stuff oh hot oh very very hot it was just at far higher than boiling temperature that's the cool thing about pressure cookers is they cook at a temperature higher than boiling which is so fascinating to me and what's especially fascinating is when it's in there at higher than boiling temperature it's not moving it's not it's not bubbling it is dead still and it only boils when you release the steam because it's in a it's in a it's in a a a vacuum or not a vacuum it's not in a vacuum it's in a it's in a pressurized environment and it can't this it it's just sitting there hot and angry and it's just cool okay God it's good even just on its own has nothing but but rice and onion garlic chicken stock and it is just so and Parmesan and is just so good all right here we go oh tell me that ain't just perfect perfect Rosetto and I only believe you if you're an Italian and you want to tell me everything I'm doing wrong and okay good job I love uh let's uh get that risotto out on a tray let's let's get this risoto out onto a tray nice nice okay any Ste Steve 1989 M FS out there I hope they're coming out of the woodwork right now I hope they're light up the comments nice okay thank you Sawyer for reminding me what I was doing geez all right there we go I'm going to spread this guy out spread this out onto a trick nice anybody who isn't watching Steve 1989 M info Steve 1989 MRE info uh should just uh stop watching me and go watch that instead because it's uh it's a really a wonderful channel the wonderful guy I think I I don't know him well enough to know if he's like I'm really nervous that like you know he has some crazy right-wing politics or something but he seems like the nicest dude and he's just so chill and so crazily knowledgeable and so passionate about MREs and I love it it's one of my favorite thing I didn't set a timer on that butternut squash so I'm going to do that now I'm guessing it's been in there for about 10 minutes so I'm going to go ahead and every time I try to do this on my phone two Tinder matches I'm kidding um I I haven't had time to to to date anyone at this juncture it's just like it's been so busy around here guys when you when when babish can't date you know he's you know his ass is busy all right let me get the out of the way come on there we go lose this and uh before I plastic wrap this and fridge it I'm just going to let it cool of its own recognizance for a minute um did I use that correctly I think I kind of did uh I'm going to make sure it's in Focus let me tilt the camera down a little bit I'm going to tilt the camera down of its own recognizance like that I know I didn't use it that right that time but yeah I'm going to let this chill out a little bit on its own because it'll it's so hot right now it'll just melt the plastic wrap but look at that I mean and now I'm going to refocus the camera and give you all a closeup here we go oh can you smell it can you smell it that's some rizoto right there and it was so quick so easy to make so much fun too cuz I'm having fun right now so all right I'm going to let that cool off a little bit before I fridge it cuz we need it nice and firm and frigid and fridged what's going on here what's happening right here let me see if I can wipe that off um we need it nice and frigid for uh for for making iron Chini cuz iron Chini we need we need to form it around a hunk of uh mozzarella come on now mustn't have any Schmutz upon my apron for all the people watching all right who's just tuning in what watching babish clean his apron that's acceptable I guess it's not where I'd like it to be there's still something there it's going to drive me nuts I'm sorry it's got to come out whatever okay let's start uh H what can we do now you know now would be a good time uh because we're waiting for the um we're waiting for uh the uh the uh butternut squash to finish roasting now would be a good time for uh questions from what do we got uh in the subreddit there Jake all right let's see here I liked one uh asking you so you're having a person over a romantic interest over for dinner and you want to cook something for them but you don't want it to be difficult you don't want tons of dishes you don't want to spend a lot of time in the kitchen these are all uh really valid things that you need to consider uh they're looking at a dinner and a dessert you got any ideas dinner and a dessert not many dishes this a very valid question very difficult uh not very difficult sorry uh you know honestly risotto is a great way to go you know um you're going to see the way we're going to make it in a few on the stove top if you don't have a pressure cooker don't worry about it and you can make it with any manner of different sort of mixings you can make a red wine risotto with steak and you could serve the red wine risotto over arugula so the arugula wilts and use use a vegetable peeler to shave some big old shavings of Parmesan on top most romantic I could even imagine um and as far as dessert goes uh you know that's where making a head comes into play because you could make creme brolle ahead go check out my amale video on how to make creme berlet you could make that entirely and then you get to impress her with a torch are you kidding me um you could make flowless chocolate cake which is so delicious uh so yeah make dessert ahead for sure maybe have a little prep element in there where you put a quel of of um or canel or however you say it uh of whipped cream on top or you torch it or something cool there and then try to go one pot for dinner like you can do lots of romantic one pot meals you could do buff beron you could do um uh risotto you could do like if you want to do a really fancy sort of like tricked out risotto do like um a wild mushroom risotto go to go to go to go to your nearest grocery store and get one of those like those packs of mixed wild mushrooms shantells and and and uh woodier mushrooms and stuff like that and chop those up and add those when you sauté those put them on the side and then put them in when when you uh once the risotto is finished and you'll see later on how we're going to do that um let's see I mean I personally I love this butternut squash one this is this takes probably two hours total to make is maybe a little less uh so that's not that bad um I think that let's see one time for a date I made um chicken fajitas but not like I know that doesn't sound very romantic but one one thing I like to do is like find something very obvious like that like fajitas and find an interesting way of doing it America's Test Kitchen had a great recipe for uh rahas Crema which is roast Pano Peppers that you cook you saut them with some with some onions until everybody's soft and then add some cream and a squeeze of lime juice or if you can get a hold of Crema uh which is a which is a uh Honduran sour cream add some of that in there and you get these creamy spicy add a little bit of oregano uh and you're putting that on top of like some grilled chicken in some homemade tortillas or something like that that's really good I should come down eye level talk to you guys right now that's what I should do let me try to focus on me oh wrong way back focus back focus there we go all right so yeah uh it's um there's a lot of different options there I would try to do prep ahead for for dessert and then um uh uh uh you know one pot for dinner there's a lot of romantic options out there so um we already said risotto we said B Bon those both take a little bit of time you want to do less time go for some homemade pasta man like you can make that weeks ahead of time I have some frozen right here check this out the other night I made me some pasta and there's always too much so guess what you do you frakin you freeze it and boom anytime you want fresh pasta legit fresh pasta that you made yourself you throw that into some boiling water as briad would say water and uh you're off for the races and um get centered here there we go and uh let's see I mean sometimes there's the really sort of simple you know you want to go light with a romantic dinner right because later on you want to have energy to you know play Scrabble and um uh so you you don't you don't want to weigh yourself down pasta could be a little heavy so if you can go pasta do something light like pasta iolo you know that's that's a very light pasta dish um stay away from cream sauces I guess um um I like to you know make make a um make uh make Bretta make you know chop up some tomatoes with some garlic some some uh some some some onion and some fresh basil and you know chop all that up get it get it all nice it's a little bit of olive oil and then grab a Bata get some go get some Bata from from your Italian grocer and just stick that right in the center and just and just serve that with some with some toasts or some some nice crackers or something boom and that's and they're munching on that while you're finishing up dinner always finish dinner when they get there because then they get to watch you cook and you get to see how like cool it is that you can cook like like he he or she can just be like wow they they they they really put some some effort in this and um anyway that's that's all the the dating tips I have for for for for dinner dates I haven't I haven't been able to do any of those things for quite a while it's been a little busy around here um anyway that's a very long-winded answer to your question what's the next question Z all right let's go in a different direction who would win in a boxing match Frasier or Cam Winston now the person asking this question gave us some stats just to get you going they oh my God I love this person whoever they are this is equality Barrow uh reditor equality Barrow equality Barrow I like your style thank you so these are the stats that he gave us I they look pretty right to me uh Frasier is an orthodox stance while cam is a southpaw I I believe wholeheartedly that cam Winston is Left-Handed uh Frasier 63 he sounds like somebody who would talk about if he's that that he's left-handed because perhaps that's that's fair we don't get to see him enough though so maybe that's it yeah three episodes some total Frasier is 210 PBS cam comes in at a buck 74 that's sounds Buck 74 he he's like he Frasier is 6' one we're 6 foot we're equality Barrow says 63 that sounds pretty tall Fraser 63 could be true well all right well if if that's true uh uh cam Winston must be 66 so there's no way he's he's a buck 75 we're looking we're looking at I'm I'm I'm I'm I'm clocking cam in at 210 yeah and I see here that grammar is 6'1 so I think I think cam is taller than him maybe about 63 let's also remember that Frasier is a Frasier is inherently uh afraid of a fight he almost tried to fight that guy uh in season two um the newspaper columnist that kept calling him out uh I hate Fraser crane was the name of the episode season one sorry Season one um and uh and and it got it got broken up by the cops but um let's not for let's not forget that he's a and that uh he has no fighting experience his experience for fight fighting is running from it or being or curling up into a ball and cam Winston I get the vibe that that guy would be decent in the scrap I don't know why but I do yeah I agree but then again maybe he's maybe he's a too maybe he also doesn't know how to fight it's very possible um I think we're saying cam here though yeah and I think I think Cam's the winner he's got the height on Frasier he's got just just something about him there's more of a masculine Aura uh I get I get more of a you know I I I I I think I think he would win so all right well thank you thank you for the estimated stats I can't say I agree with those stats because I'm sorry cam Winston there's no way cam Winston's a buck 75 that's that's 15 pounds heavier than me and he's got like a he's got he's got like eight inches on me height-wise yeah yep I think I think he sus that one out pretty well all right I got uh electric Queen scared me yep uh electric Queen is asking I made a pizza but it keeps getting bubbles can you give me a secret plan to fight Pizza inflation I mean bubbles are one of the sort of I like bubbles in pizza I like it because that means that you've got a lot of Heat going on it's good to have bubbles uh in my mind um but uh I guess you know the way to fight bubbles is going to be to work your dough a little bit more before you top it up because the whole key with pizza dough is after its final rise you know you give it a little you give a little bit of a beat down and then and then you're you're rolling it out or you're stretching it out and you're trying to preserve those bubbles by doing that um I guess I would really give it a bit more of a Beatdown in your final uh your your after your final rise when you're starting to shape it because that's where the that's where the bubbles live and you got to got to knock them down if that's what if that's what you're after but I got to say I like a good bubble in my pizza I like big old bubbles oh I'm I'm hearing people saying that the audio screw is is all good oh one person said it oh maybe I would didn't click myself on sorry thanks for the heads up um okay so I got somebody in here asking for an onion substitute because they have a friend who's allergic to onions can you think of anything that tastes like onions no I think we can present that to the chat as well I would love for anybody to chime in and tell me what is a good onion substitute because I can't even imagine one like onions are such a singular flavor it's be like coming up with a with a with an apple substance yes you could make a you know a peach pie instead of an apple pie but it's not going to taste like an apple pie um sha shallots are I believe if you're allergic to onions shallots that still get you I'm pretty sure that the I mean you know ask your friend if they're if they're allergic to shallots as well because that would be a happy substitute but I I I don't I don't see that as as working what what what has the same sort of funky kind of earthy starts out kind of peppery but then sweetens what else is like that I mean Le leaks scallion Shives those are all you know very oniony I would be worried that those would also set off your friend check to see if they're allergic to Chives chives are relatively distantly related to onions but I have a feeling they'd still be allergic to them but check chives is definitely a good good uh leaks leaks are so close to onions I cannot imagine that they would be um uh not that they would still mess up the uh the allergy spring onion spring somebody suggested spring onion yeah that'd be that should be fun spring onions there no way they're allergic to spring onions uh fennel I mean I appreciate the idea but fennel doesn't taste anything like like onions I don't know I mean I guess you could use it in a miroa but it would it would change the flavors of the dish dramatically fennel is a is a pretty is a pretty intense flavor and I feel like that would um tell your friends stop being wuss and shell out for an EpiPen when they want to eat well I hear that I'm I'm allergic to something uh mysterious and I don't know what it is so I have to carry an EpiPen at all times it's all over in the other room right now I'd have to go in the other room if I wanted to stab myself um I'm drinking uh for uh what's your name uh Nukem 57 I'm drinking in fact I'm going to get myself a refill here Jake do you want a drink how you feeling yeah I'll come grab a drink you want to come come and have a drink with me oh bring bring my EpiPen too for for evidence please thank you all right to answer your question uh Nukem 57 I am drinking NAA coffee let me get this refocused here there we go got na coffee grain whiskey which is a lovely sweet this is not uh Sawyer's favorite Sawyer prefers a smokier whiskey I like them both I like Smokey and I like sweet but this is decidedly sweet let me see if I have anything smokier from a man no I think I'm fresh out right now I can make you a martini bro but last time I made a martini on the internet didn't go so well so probably not I'm going to take out my headphones now because it's just going to confuse me thank you saw here's my epy pen just in case guys this is for anybody who doesn't hasn't met Jake yet this is Sawyer Jacobs right here one of the original thick boys and I'm going to keep this right here just in case I got to stab myself and uh Cheers Cheers I'm speaking of the mic kiss oh I just got a very nice kiss from uh from my closest dearest friend which is you can't you can't pay you can't pay for that or you shouldn't pay for that don't let me don't let me catch you paying for kisses from your best friend um all right refocus okay we're we're back on track uh what else was in the uh the Reddit form anything interesting yeah there was one that uh personally appealed to me somebody's been cooking with vegetables for their family all the time you know always cooking with vegetables and roasting them and they need new things new spices to put on the vegetables the family's bored this person's been putting cinnamon and orange I guess Orange Peel on all their roasted vegetables they need new rubs sauces uh all right well that's an interesting question um uh I have to look up the the name of this uh this but uh yeah okay I I'm sure I'm going to say this wrong but see there's this spice called Maris bear I'm sure I'm saying that wrong Maris Maris bber Maris B it's a very um mild I believe it's um what is it then there's a Le Aleppo what's it called a leppo yeah pepper all right so okay the Aleppo pepper yeah okay so Maris bber Maris bber whatever Aleppo pepper two very interesting flavors that are very very very hot right now um they're not too spicy there just the tiniest little bit of heat to them um but they they they taste very interesting they're really a cool flavor uh to introduce to your loved ones uh sorry I'm just going to check on the temperature of the oven real quick 371 I'm getting used to this thing I'm getting I'm get I'm getting it down um Maris Bieber Maris be Aleppo pepper um Sichuan pepper corns are very interesting because they provide a sort of tingling sensation when you eat them um and that can be very interesting um let's see how about how about folks in the uh in the in the in the audience what what do you guys think what should what should this this this poor soul uh be seasoning their vegetables with if they're running out of ideas smoke paprika very nice smok paprika can add sort of like a uh you know a natural Smoky flavor things um let's see you know you could always drizzle your vegetables with tahini that'd be a nice way to go Rosemary and Thyme are pretty standard if you haven't tried Rosemary and Thyme yet I I don't know what you're doing but you know give that a shot if you haven't um let's see garlic and parm soy sauce uh fennel seeds fenel seeds are pretty great um what are the seeds that go into rye bread it's it's um not fennel seeds it's another kind of seed somebody tell me uh zitar somebody just said zitar thank you very much zatara very hot right now drizzle your your your uh your vegetables with some yogurt and sprinkle them with some zitar beautiful beautiful beautiful um Caraway that's the word I was looking for carway seeds very interesting flavors there um you know I I recently did uh some roasted broccoli with zitar and that was delicious you literally just roast the broccoli toss it with Zar beautiful beautiful um let's see let's see Brussels sproutz with balsamic I I can get down with that Brussel sproutz with balsamic I think it's going to be less about spices man or lady or whatever you are uh I think it's going to be less about spices and more about um how you cook the vegetables and how you how you present them like you know you can cook vegetables straight up all day roast them uh you know and try spicing them different ways but there's also different ways that you can prepare them and present them you can you know instead of making roasted broccoli or boiled broccoli you could try by um making broccoli soup if you have a nice high powered blender like a Vitamix you can just throw some broccoli and some water some cream in there Let It Go for 6 minutes you got piping hot broccoli soup serve it with goat cheese serve it with chives serve it with whatever um you know uh instead of um oh boy my knees this is let's see uh instead of um let's say asparagus asparagus instead of you know roasting it or sautéing it or oiling it whatever you're doing um you could uh wrap it in Pudo you could spread um what's it called you could spread uh bouren cheese on the Pudo and then wrap the asparagus in the Pudo roast that delicious absolutely delicious um this there's so much out there just like uh I I would I would I would focus Less on spices and more on recipes like what what something interesting that I can do with this vegetable rather than what's another way that I can flavor it um what I God I didn't I didn't set a timer on this butternut squash so I'm just going to sort of keep my fingers cross that I'm not going to burn it I'm guessing I put it in there about 30 minutes ago now I'm not sure I'm my internal Glock is terrible but I'm if I had to guess I'd say 30 minutes so I'm going to set it I'm going to check on it and then I'm going to set a timer for 15 minutes so we don't you know we don't mess this up need this to test the D of the squash I'm just going to I'm going to poke it oh you know what we should do first take this guy he's cooled off enough to handle here like I can I can touch him he's not going to he's not going to melt my my plastic wrap I'm going to Rack Focus forward here so go ahead and him with the cling wrap I'm not sponsored or anything it's just this is just it's kind of like how you call tissues Kleenex like you know it's just it's just part of the the vernacular it's part of the cultural conversation what um so yeah just covering this up basic cover up make sure that it's not absorbing any of those funky flavors from the fridge and it's not drying out so might need a little bit more there it doesn't seem like it's sticking well enough what I really prefer to use is glitter blade presson seal and I'll say that without shame because I'm not again sponsored by them uh what I am is a big fan of that product because it's fabulous it's it just sticks to everything without it's like magnets it's like the invention of magnets it's like wow how do these work G whvs how do how do these work I'm really I'm really wrapping this up securely because uh I don't want it to dry out um this drying out would mean would mean not so very good AAR andini later on okay those are in the fridge now let me check on my butt nut squash and now yes I am going to continue to call it that from now until the end of time all right these are looking pretty good they're definitely not done I think I was right when I said half an hour yet they're still they're still a little firm so I'm going to give those I'm going to give those another 15 minutes I think they'll be done this glove out the way and let me find a way to set a timer 15 minutes that won't interfere with my and sorus phone call because that happened last time here we go timer I can set a timer on on this thing timer oh that is really annoying I can set a timer for 8 seconds oh that's 10 minutes okay let's see what happens I don't know let's see what happens all right um is there any other questions or should we do other cooking things um I think we have time for one more question let's do one more question then all right let me see what was one I wanted to bring to the foreground here by the way anybody who's curious about this this is just diluted white vinegar it's not it's very food safe it's very everything safe and it's also wood table safe so there's about maybe one to 10 ratio of vinegar to water there and it's just um it's a good situation for cleaning up places that you want to you know semi sanitize it's not going to sanitize you want to sanitize do pure vinegar but you know we don't have we haven't had any meat going down here or anything like that so it's a good way to clean up your your workstation this table has become a gigantic cutting board for me so anyway sorry Jake what up no problem problem my final question from the subreddit at this time was from postmodernity they asked what are your thoughts on bacon wrapping meat uh I find it causes the bacon to burn but I want a second opinion I am very anti- bacon bacon wrapping meat you are either burning the bacon and properly cooking the meat or wait no I'm sorry you're either undercooking the bacon and properly cooking the meat or you're burning the bacon or or properly cooking the bacon and over cooking the meat whatever you've got two different proteins that cook two very different ways and it's a sort of like Antiquated symbol of luxury to have a bacon wrapped filet mol and that like you know what I'd rather do is you you you you you you cook the bacon separately and you crumble it over the top or serve it on the side or you know do anything other than that I I I think bacon WRA meat is a waste of time and it's like the 90s equivalent of what bacon has become on the internet today which is just this ridiculous overblown meme like I love bacon as much as the next guy but when you're making like taco shells out of bacon or whatever that to me is what bacon WRA meat was in in the 90s it was like here's your silly little symbol of opulence and and and and overindulgence and there are far more fun and interesting ways to include bacon in meat so there you go that's my that's my Spiel now we can get back to work all right um what do we got to do here we got to uh all right this is driving me absolutely insane this mess that has somehow invaded my uh my apron um Jake give me give me a give me a be right back we're going to be right back folks I'm going to take care of this nastiness in my my apron and uh throw up a be right back screen for me if you would be right back guys back in 2 minutes and we're back sorry about that guys I you know this okay it's still there a little bit but it was driving me crazy there was a thing on my apron was driving me nuts so it's good to be back um what we what are we what are what are we up to guys what are we talking about I wasn't changing my apron I was giving a little wipe down sorry about that nice smooth transition yeah a are supposed to get stained but come on guys this is TV you know we're trying to trying to have a a seamless presentation here yes I know it's still there yeah yeah yeah all right let's see what's going on he attached protect the most important heack what you have the beard thank you so much I really work hard on this beard and anybody who has a beard out there work hard on it too because it's gross if you don't I've seen some narly beards out there where they're just or they're oily looking or whatever take care of your beard okay let's see hey man I've been watching your vid since the beginning glad to see your streaming now keep up good work thank you scheme monster um so uh let me ask you guys something what do you guys think about YouTube as a place for streaming I'm just curious I'm curious to see what you what you guys think about YouTube as a streaming platform because uh you know it's it's it's it's it's um I've had a great experience over here at twitch and it's it's just it's it's it's a prospect I've been exploring I'd love to know all right yeah that's I was expected yeah no twitch is better twitch is better that's what that's why that's why I that's why I here okay loud and clear folks I got you all right okay loud and clear I got you no straw pole necessary I I hear your voices not to worry no emotes on YouTube why would we even bother yeah the nose are pouring in I see some bits I see some tips and stuff thank you guys for leaving bits I appreciate it thank you anybody who has subscribed for subscribing um I'm going to uh start getting set up over here um I'm going to be right back folks I just need to grab the blender because we're going to be uh once once the squash comes out of the oven we're going to be pureeing it making a nice squash puree to add to our butternut squash risotto down the line so let me grab the blender quick because that's going to be our well actually hang first thing we got to do might as well get out of the way is uh finally chop an onion here we go thank you for subscribing Rusty tiger appreciate it all right so we have this onion from here from before and we're just going to give him a nice little chop and you know trying to keep it nice and fine because you don't want like huge chunks of onion in your Roto all right just want Little Bits I'd be very curious to know what I would use if I didn't have onions and I need to make Roso what would I use fennel seems like the coolest idea that I heard but it is a very strong flavor and I'm not entirely sure how well it would work but it's interesting it's an interesting idea I also don't know hell it might be part of the onion family they might still be allergic to fennel for all I know I dropped onion I can't allow that New York City can't have pests you know what I mean all right so got ourselves some onion here I'm going to set this off to the side right over here there we go and our butternut squash should be done in let me check the timer the timer didn't work so the butternut squash should be done any moment now um I uh yeah it looks like my timer didn't work so what happen there what are you what are you guys drinking tonight what's uh what's in your glass tell me what's tell me what's uh what's darkening your doorstep what does that mean I have a realtime it's called my phone but I'm currently on the phone with Sawyer right now that's so I don't want to mess with that because when the timer goes off it interferes with your phone call and I don't want to mess with that 2% milk it's good for you water nice jonic Corona kombucha nice that's good for you Brad loves kombucha uh P pendin whiskey I've never heard of that 1942 Don Julio nice got a high roller over here Canada Dry green tea ginger ale you must be hung over I hope you're hung over if you're drinking that D Winnie 15-year-old single Mall nicely done chicken stock let's see it's 10: a.m. in Sydney so water for now but you're you're in Sydney man have a beer you're Australian do it right yeah you're right in 1942 Don Julio is there's no way you're drinking that it's a pictur it didn't happen send send his pcks I want today's paper the bottle your face holding a picture holding a a piece of paper that says your screen name with with a glass of it while you're taking a step I want that picture or it didn't happen mters I love M's I will will tell you that I love M's small batch I love M's Single Barrel M M's toasted Barrel I think I had once that was fabulous um oh man Chicken St logol in 16 one of my favorites that is a bottle of burning tires Sor would love that one I'm sure he's had that and he's enjoyed it because it is a bottle of smoke um let's see Maple wine I'm hoping you made that up I'm hoping that's not a thing homemade Mead you're a badass if that's true but I will say I doubt it because that sounds really hard and most people what am I talking about we're talking about people on the internet anybody could be here and that's how you find people who make their own me and that's that's cool if you made homemade Mead hats off to you man that's really cool Mead doesn't taste very good though at least the Mead that I've had maybe I've had balvan Obin very good stuff my ears what did I do drinking vanilla extract because of oh that's not funny monkey that's not funny you um who's got the Grog is that uh Lord of the Rings term is that from um Shadow of Mordor the audio Cuts periodically Jak we hav we having issues with my mic um I I don't think so the the bouncing nice over here but maybe we're getting a little internet chatter all right well I'm very sorry for any internet chatter folks we're still working out the Kinks but we're trying to bring you a Premiere uh uh a Premiere streaming experience with Cinema lenses and quality I don't know Audio Only cuts when you move your arms a lot maybe I'm uh I love an oldfashioned too boy you guys love booze huh you guys you guys like you guys like drink hiiki who's drinking hiiki enraged pyro hiiki is good hiiki Harmony that's some good stuff I love that stuff thank you very much ashra z00 that's very nice appreciate that make your own me from the YouTube channel with modern Rouge modern Rouge F you unite what does that mean um oh I just saw somebody say Andrew I dedicate is Jenny cream to you well I dedicate this episode to you gone jigs J if you're drinking Jenny cream you're all right in my book I'm sorry it went to 720 guys might be some internet issues thank you for the bits I'm seeing people following I'm seeing bits dropping the cup Jake let's empty that cup tell more do that's good stuff oh man I love a Moscow meal I'm craving a Moscow meal now you guys have me craving a Moscow meal but I don't have any ginger beer so can't do it right plus Moscow meals remind me of my exgirlfriend that makes me sad ryers what is that tell us a story babish well I'm going to tell you a story but maybe I should read my my whiskey story no I'm not going to do that I have an idea for a new series uh where I'm going to sit in my easy chair next to the fire and drink a uh a whiskey and read from a book about sitting in my easy chair drinking that whiskey and what it was like as though it had already happened in the third person but it's happening right now so I'll be like I sneezed and decided to continue talking you know say stuff like that I think it'd be fun so yeah it's going to be maybe it'll be like a modern bed bedtime with bash ah see I'm hearing a lot of people saying the mic Cuts periodically think we should like re the mics or something I think it might be the motion I think they're just hearing the clip on the collar a little bit Yeah guys maybe when I'm moving if I move the mic hitting my collar and it might be clipping and it might be cutting it out so I'm going to go ahead and try to not move too much we be very careful um but it's getting to be that time almost where we can uh start making us some some butternut squash Rota uh at which point we will be moving over to the other camera because this is a multi- camera uh professional uh show and uh we Endeavor to bring you a premier streaming experience to all2 of you let's see yeah that butt nut squash will Gordon Ramsey be proud of my risotto I can't say he would because he's kind of a stickler uh chat Chicago thank you for subscribing I appreciate it I'm sorry I put the I'm just cheese will come back I'm just putting in the fridge so it doesn't you know go too crazy uh I'm GNA allow that comment there we go thank you for falling asleep to my voice and making it erotic that's that's your choice check out getting an AKG 414 microphone we'll see uh butn not boys I do love lag ofan I think lag ofan is a is a great way to go if you want a real smoke monster and sometimes I'm in the mood for a real smoke smoke monster sometimes I'm really not and that's okay either way live your life you know make your choice I'm just moving this cord over because it's it was right next to the oven and it was getting a little warm let me uh I'm going to check on the squash real quick guys and uh hopefully the mic won't cut out too much I'm going to keep talking non-stop the whole time so we can tell if it is cutting out test test test test one two three testing I'm still talking oh I think the squash is just about done all right there we go ah I'm going to give it like two more minutes just to be extra sure because I don't undercook squash and my um it cut out a lot uh oh uh oh what do we do Jake what do what do we do you should just like narrate what I'm doing what I'm doing as you see it I we could move to a narration model but I'm going at all of our levels here the whole time I was doing that you didn't see any cutouts I don't see any cutouts and I'm looking at over here and it's getting fine signal so I could I could turn you up a little bit just see how that goes see if they like that uh all right well I'm turned up a little bit guys how do you how do you how do you feel about that you like me a little hotter there little hotter these guys are talking about modern Rouge I'm very curious about modern Rouge yeah we don't know what modern Rouge is Mulan Rouge I know what Mulan Rouge is all right maybe people are just being sticklers as viable no says and it's just not yeah I saw that but you know we're trying to we're trying to bring a new level of quality to the to the internet that's true and so we we if we have problems we want to uh we want we want to address them you know we want to fix them even if we can't fix them tonight we want to be able to fix them in the future so you know don't uh don't fret if there are issues tonight we will work them out we've had bigger issues in the the past and uh and we we work them out and we will work these ones out too you'll have to excuse me I have to pull my pants up a little bit there we go traveling down they're saying that the show is called modern Rogue and we just weren't reading it right which uh seems to check out yeah no that that makes perfect sense that sounds like us I think that uh we've been we've been we've been we've been wrong on many occasions this is one of them yeah especially with reading stuff yes reading stuff is super hard guys I don't know if you know about that but it's actually pretty hard to read stuff um I'm going to kill the oven yeah we're doing all right you know considering considering our all the advantages that we've had as people true just there's so many should be able to yeah what is modern Rogue then is that like some anime or something because I'll feel better if it is I would too CU I don't know anime so if you start talking about anime I'm going to be like okay should I watch it or sh or is it going to be too weird for me that thing is still in my apron dude that's that's D me God damn it I think it adds character yeah adds Dimension to the shot is definitely cutting H jeez guys we're sorry about the mic we will figure it out I'm going to allow this sexual comment even though it's in French why would they B that's in French that I'm sure that means something sexual it's basically Brian Brushwood and friend learning how to make improvised weapons interesting wow what's that on his apron you you oh my God see thanks man thanks thanks porkman I've watched I how many anime are purely about food because I've seen food Wars tell me another one if there's another one I'll be I guess I won't be that surprised but I will be surprised all right hang on I'm going to make a nice little environment for our squash to end up in over here okay here goes nothing oh yeah all right throw this down and I don't mess up my nice countertop there we go trying to get it centered move the veg as sloppy as that was and here we go we got us some nice roasted butternut squash or butt nut squash as we've been calling it which is not very Advertiser friendly but you know can't always but you can't always appease the big guys sometimes you got to sometimes it just got to be me you know you know what I mean all right um let me grab the Vitamix here and grab my blender and we have some nicely roasted squash here we go scoot that over there and you know I'm actually going to try to set this some no it doesn't matter okay let's get the Vitamix all situated let's um maybe scoot this over a little bit so my my boy VA has a bit more room to roam I said maybe let's scoop this over a little bit there we go there we go you got to see what's going on over here after all you know what I mean and I'm going to change focus and uh pan up a little bit just to just to keep things fresh let's focus on the blender like so and let's tilt this up a little bit like so so we can see what's going on well I kind of want to see what's going on with the squash too let's try to get both can we get both that's that's good I like that right there okay so these guys are hot so I'm going to use tongs combination of tongs and a spoon to EXT extract their delicious flesh taken out of context I understand how that might sound inappropriate but just trust me you know sometimes sometimes you can peel the skin right off of this that also out of context not great okay no no it's not going to happen this time that's with pumpkins before where you can just peel skin right off them these guys I'm just going to oh yeah look at that just whoop grab that flesh right out of there there go my tongues that's cool and I'm going to start dumping some some flesh into the blender here let's get rid of those tongs and if I throw on a glove maybe my hand can withstand the immense heat from the steaming hot uh butternut squash I guess we will see time will tell all right anybody out there listening to the the bangers with Bish playlist it's on Spotify my favorite cooking Tunes if you're cooking along with me you might as well listen along with me as well got some good stuff on there we got some blood orange we got some some Theo catsman got uh some young thug all the things that are good name it I have all the things that are good ow oo it's hot that is hot predictably that's a hot piece of squash ow okay need need need a new solution because this not going to work not going to work a jeez okay let me grab another another set of tongs see if I can do this a little bit more effectively here there we go if I grab this like so and then oh okay it just broke we want to leave some anyway because we want to add some whole chopped squash at the end so don't worry about getting all this we can get the rest once it's cooled off we're just trying to get a good amount so we can add it to our to our Roto as it cooks or towards the end of the cooking process so just try to get I mean ideally you want to let this cool where you can do this but you know we're we don't have all the time in the world here we're trying to trying to stream can't keep my boy here forever he has a wife and uh come on this is the single most inept I've ever been on camera at cooking right now enjoy yourselves folks cuz ain't going to happen again or totally will happen again every episode every time uh but ain't going to happen again this episode I'll tell you how much it's got to be a better way to do this but I'm just not seeing it so I'm just trying to scrape out all the flush I can here we go again it's okay if we don't get all of it because uh we're going to come back we're going to get more I want to make sure I'm not getting any skin by accident here cuz the skin has become quite tender there we go and the more orangey stuff that's what I really want to get cuz that's going to add color also it's going to add flavor it means it's probably been roasted better than most stuff it's those stringy things that stringy stuff I was talking about that stuff is hooking us up right now all right scrape a bit more and then that's good enough so now uh I don't need this glove anymore now I'm going to grab my elf glove I'm going to set this guy off to the side let him cool off so I can get the rest of that flesh when it is ready to be handled which it is not right now there we go put him over hereit of a crash there my apologies and uh just so we can make a proper puree we're going to add a little bit of chicken stock let's get that last little bit of squash in there it's good butternut squash even just on its own is a lovely little thing how we doing on Focus here this doesn't look perfectly focused to me oh maybe it was okay good enough let's throw a little bit of chicken stock in here and just Talk Amongst yourselves because I'm about to disappear into the noise of an active Vitamix blender working at the prime of its abilities whoops okay there we go get that all plugged in juice it make sure that's off one thing with with Vitamix blenders make sure that it's not like all the way on like that cuz if I turn this on it's going to go so here here we go start what's going on H I got no I got no power how about now there we go that's what I'm looking for there you go guys how how was that all right I want you to see the steam pouring out of there well there was for a second now it's gone but we have a nice smooth I'll show you uh sorry about the noise but hey that's the price of doing business over here we got a nice smooth nice smooth butternut squash puree dude you add a little bit more chicken stock to that you could serve that as soup that's really good I wish it were like fall right now because you know then it would be a little bit more seasonally appropriate but you can't uh you got to pick your battles um all right Jake I think we're uh we're ready to move over over to camera 2 would you care to all right here we go here good go welcome folks I think to camera 2 which is as you can see a top down view of what's going on let me start by lighting up there we go lighten that guy up and now make sure this oven's off because it's really hot and I'm going to start hitting this with a little bit of heat and we're going to do this right this time cuz last time we used oil and really we're supposed to use butter very ashamed of myself and I want to find the butter there's there's some butter there some butter right there there's some butter right there this whole damn time so I'm going to chop myself off a nice Pat o butter maybe like uh it's probably that's good that's about a tablespoon and a half is I know it looks like these are these are those short fat sticks so that's more than a tablespoon I promise and uh we're just going to melt this guy up and we're going to we're going to sauté our our onion in this because risotto really properly should start with uh with butter how's how's the picture looking Jake is it too hot oh it's too hot on Twitch but it's beautiful on OBS all right well I'm going to I'm going to here I'm going to up the shutter speed a little bit all right how's that uh looks good on OBS looks nice and dark and cherry red but let's see what okay all right there you go yeah there you go all right there you good all right cool all right uh so all right now another thing we need to do guys get our stock going in a saucepan over auxiliary heat because we we need um we need the stock to be hot let me just get a saucepan going here folks one moment I got to get out of the dishwasher there we go so you're going to see uh just an are over here on the side I'm going to keep our stock nice and warm and I'm going to need probably probably about 2 cups worth cuz I'm not going to make too much here again we're being a little conservative here oh shoot I forgot to make the bacon so I'm also simultaneously going to be making bacon on the side this is going to be fun huh get to see me cook three three things at once that sounds like a good time I think so um so let me get the bacon going here's the bacon got some uncured Sunday bacon going here uh I'm going to add some more chicken stock to our sauce span keeping it nice and warm I'm probably going to you know get about I'm going to do three cups worth just in case because I'm I'm eyeballing this one this is a risoto is a good recipe to eyeball because you're going to do it by by look and feel and taste you know you can follow recipe it will work out fine but this is one of those things I'm not looking at the recipe right now and uh I like it like that let's add the onions get those sweating there we go no butter in this one folks no butter because uh or I'm sorry no garlic is what I meant to say no garlic in this one folks because this is a butternut squash risoto and that would be unaccept so let's give that a little stir stir s and I'm going to turn down the heat a little bit just cuz it's starting to get a little hot all right and uh let's see all right a couple things that we can do here we can start by toasting some pine nuts before we do the bacon so I'm going to enable heat on this burner there we go it and I'm going to drop some pine nuts in here and we're going to dry to cuz these are going to be really good on top of let's just do them all these are going to be really good on top of the butternut squash Botto I'm going have a sip of my drink over on camera over on camera one give this a sniff smells good and back on Cera camera two we are dry roasting our pine nuts a little bit just got to keep those moving just so they don't burn uh I'm also going to start getting this stock hot so let me light this guy up for anybody who's wondering why am I using a torch to light my stove it's because this is an industrial stove and the pilot light is so freaking hot like it heats the whole room if you leave the pilot light on for the stove the pilot light for the oven is hot enough but with the with the stove it's it's at absolutely crazy so got to just manually light these burners otherwise in the winter maybe I can have the pilot pilot light going and uh we can we can be a normal family again but uh in summertime no way man all right so back on camera one I'm just opening the bacon no big deal I just want this bacon emotionally and physically available for when I need them there we go get rid of that filthy knife I got the bacon all ready to go matter of fact I'll take them out put them on a plate so have an easier time cooking them down line there we go any interesting questions or mean people right now no nobody too mean people are excited about those pine nuts it's a delicacy oh I'm excited about those pine nuts I got to be very careful to uh not burn them going back to camera two I'm going to give them a little Tossy toss cuz uh the last thing I want is to toss these and see a whole bunch of you know dark black bottoms on that would really be a bummer uh and okay similar situation here I am going to measure out one cup of our boreo rice cuz I like the amount that's pretty much this whole whatever I like the amount that um that we had with the butternut squash RTO so I'm going to move back over to camera 2 now and uh we've got these onions nice and sweated you can see they're not really Browning they're just sweating that's exactly what we want to see they're becoming translucent and Now's the Time them we add our rice and now now's the time that I hope that you guys get to see the phenomenon that I was talking about I don't know if you can see right now I'm going to make sure that it's in Focus I'm just going to check the focus on this camera oh there we go there we go that's in Focus now I hope you can see that almost immediately these guys start to become translucent around their edges and that's what we're looking for oh these pine nuts smell good they're starting to release all their all their Pine nutty oils and uh you know when we first threw the rice in there you know it looked like it looked like this it was Stark stark white and uh and and and and not translucent whatsoever and now you can see these guys are starting to look like little ice cubes and that is what we're after right there so I'm going to let those go just a little bit longer turn down the heat a little bit there we go keep these guys moving don't ever let them stop moving I mean let them stop every once in a while cuz that's the only way you're going to get a good toast on them but and that's hopefully the pine nuts are going to make up for the lack of um the lack of uh of uh Sage because I was supposed to have Sage to put in this but I totally spaced on the sage so uh now we're going to Del glaze with that white wine getting out of the fridge we can stay on camera too and I'm going to the heat a little bit just cuz I want to get a nice you I want this to evaporate nice and quickly about a half2 cup in there is and we're going to let that simmer until it's pretty much gone and I'm going crank up the heat a little bit on uh on this on this stock over here on on the side because we want him to be steaming hot as we add cuz we don't want to cool down the risoto at all as we're adding stock the class this is the classic way of making risoto is sort of um adding liquid until a certain point is reached and then adding a little bit more and then mixing then adding a little bit more and then mixing oh there we go look at the toast on those guys huh those guys are good to go look at that oh that's beautiful all right let me grab something to put those guys in all right so we're just going to boil off all this alcohol here and I'm going to dump the pine nuts into you can't really see back here but I'm just dumping them into a bowl oh I dropped some mustn't have that there we go and now this who's all ready to fry some bacon I'll give you a hint it's this guy now what I like to do if I can is just squeeze a little little nubbing into the center of the bacon like that and it's not really letting me do it right now but that that can help the bacon cook a little bit more evenly you might notice when you cook bacon in a fry pan that it's uh it's burnt in the center while the edges are are just cooking properly it's just because the center it gets more heat so I like to sort of um put kind of a pinch in the center there it's getting a little hot just like that and that way you know the edges are getting cooked a little bit more evenly you see that you see the little pinch that I put in there that's that's a a hopefully a thing that I invented I don't know but all right so the alcohol is cooked off here the chicken stock isn't quite hot yet we can't wait we got to get it in there otherwise the rice is going to start to stick so I'm going to grab our Ladle oh it's just starting to simmer a little bit perfect timing what timing just going to put a little bit in there there we go and I have to put the uh turn this burner back on under the bacon cuz I just realized it's off there we go let's get that bacon nice and crispy and we're moving this guy around and what we're really looking for is for the um and this is kind of a small batch so it's actually not the best example we're doing a bigger bigger batch what we're looking for is to be able to move the spoon across the bottom of the pot and leave a trail which we're going to do pretty much every time here because it's such a small batch I'll try to illustrate that if I can so let's uh let add a couple L fulls of stock here and see if I can't illustrate what I'm talking about all right see there we go this is what I'm looking this is what I'm talking about if I drag my spoon across it's not Le ow it's not leaving a trail it's just immediately getting covered up so that means that we have a good amount of stock in there we can just keep stirring it that bacon just splash me nice and good yeah and we can just keep this guy moving I can't see any of the comments Jake so if there's anything anybody wants to know just blurred it out so we're going to keep the risotto moving like so Jake are we still on our call can you hear me yep yeah I can hear you okay all right I'm just making sure just making sure okay so you know yeah a trail is starting to be left a little bit but it's filling in pretty quickly you see that and uh that's not quite there yet we want it to really sort of stay turn down the heat here whoa that no wonder you're SP sputtering like that heat was crazy high oh all right so this is getting to the point where I almost want to start adding stock cuz it's starting to really leave a trail and we need to we need to hydrate it when it does that so I'm going to do two Ladle FS at a time from this that should be enough to keep it happy keep it nice and happy and then you'll notice that we added chicken stock to the uh butternut squash puree that's not only to help us make a puree but also because we want it to be part of the cooking liquid we want it to cook into the risotto so once this guy's almost done once it's like you know rice is almost cooked we're going to start we're going to add the the the butternut squash puree and finish cooking it in the puree and then that way we're going to get the sort of flavor um correct so I got the puree over here ready to go I don't know if we're still in this camera but if we are this is the puree and that is ready to go soon as we are I'm going to grab some tongs for my for my bacon this is a non-stick pan so make sure you're using nonstick friendly tongs no metal please thank you and these aren't quite ready to flip yet they're starting to curl up which is nice and you can see this guy got a little overlap going don't want that there we go no overlaps please uh that's the beauty of bacon like all the undercooked Parts like they curl up and then you flip them over and then those are the first parts to get heat next time around it's pretty good system I'm going to lower the heat I feel like this is simmering a little quick for my liking you want this to be a very gentle cooking process and we're starting to see you know as I'm mixing this around you can see if I if I drag the spoon top to bottom it's leaving a trail but not quite enough I want it to really sort of remain there for a second or two before before it gets covered up so let's do it again H it's it's it's almost there you know it like you you want it to feel like it's really leaving a trail and it's pretty much there let's try again there we go that's pretty much what I'm looking for it's really something you got to just start getting a feel for got a nice hot stock here so we're not interrupting the cooking process if this cooled down every time you added stock you'd be you'd be having trouble be having some real trouble so but this is the traditional way you make risotto and they they call it the stand and stir method for making risoto good reason because that's what you're doing you're standing you're stirring the odds of me going back to camera one in the next few minutes very low except to maybe get my drink which I'm probably going to do any minute now smells good but you know this is this is the stove top version of what we did in the pressure cooker it's the same same thing just plain old risotto it's not going to turn into something special until until close to the end let's see the Bacon's doing here still not there yet I want some crispy ass bacon to put on top of this uh this here need crank up the heat a little bit I feel like I've been too gentle but these burners that's so hard about this these burners are crazy big you see the size of these burners there's no like little simmer burner or anything everything is everything's big and serious in this kitchen takes a little getting used to cuz as many of you know I have no formal training I'm just a I'm just a I'm just a a Rochester boy that uh thought he should make a cooking channel and now here I am and in the other room we got another Rochester boy who who who joined me on this journey we're just a couple R boys when you get right down to it is isn't quite ready see that's that's that's filling in too fast that's you know think of um who who parted the Red Sea in the Bible uh Moses did Moses do that I think Moses did that or was it it was Moses and when Moses part of the I don't know you know think of the the escaping uh his his people escaping from from the bad guys you know just they're not going to be able to make it through that that's that's coming in way too fast that's a really dumb and strange metaphor I'm going to give these a flip now because they're almost there want them super crisp but you know bacon you flip it as many times as you want there's no rules on bacon with steaks your boy your boy Gordon Ramsey your boy uh Jamie Oliver they say you know flip a steak once and I'm going to listen to them because they're Gordon Ramsey and J Jamie Oliver but bacon flip it all you want it's very very hard to up bacon it's about how you like your bacon all right see still there's no Escape here there's no escaping the uh ramsy or whatever he was I thinking know I haven't been I I haven't been to to to to Bible school since I was knee high to a duck so I'm not I'm not going to be of any help here that's that's pretty much where we wanted heat got a little low let's get it back up there we really want this at a nice kind of like gentle simmer that's where we want it you can see how thick and it's already getting even though there's nothing in here but rice and chicken stock you know so all right let me grab my glove because I got to start tipping this guy to get the rest of the stock out here here we go let's do one let's let's do Let's do let's do two all right I'm going to give this a stir and I'm going to go over and see what yall are saying in the uh what do they call it the uh not not not the comments the the thread the discussion the um the uh twitch group twitch Discussion Group oh yeah that's right I think they wanted it to be called the twitch Discussion Group yes I'm going to go look at what's being said in the twitch discussion group and uh let's see what's going on over here yeah see if anyone said anything oh yeah what are you guys talking about what's this four-letter word that you're you're saying I don't know what that means well anyway it's nice to talk to you guys over here in the um in the twitch Discussion Group uh the the comment section um oh the comment section that's I'm sorry guys I'm sorry I called it the twitch discussion group I meant to say the comments section how are you guys doing over here in the comments section the comment section actually brought something up that was a little controversial are you up for that topic um sure yeah as long as it's not going to get me fired from some kind of sponsorship de actually quite quite the contrary um a group of Italian chefs recently ridiculed your carbonera for including garlic and I'm happy to say a lot of people defended you saying you know what's the big deal that's sort of how I feel but uh do you have know I know the video to which they are referring and um I'm going to say a few things about that video first off I love garlic and carbonara I'll say that in my own self-defense I will also say that those chefs were critiquing My My My Method and you might remember that I make a show that recreates food from movies and television if somebody makes something a certain way I'm going to make it that way and Dev on on master of none made it that way that is the whole point of my show that's not how I make carbonara but I also make carbonara with garlic so those guys can you know uh I I I I think um I I think that they were totally fair and saying that it was UN unsound technique and that they didn't know that this is a show about recreating foods from pop culture not coming up with the best original authentic carbonara recipe anyway I'm not B out of shapee about it cuz those guys are real chefs and I'm not so I can't really talk but just uh you know oh oh oh I haven't stirred my car my rotto in Forever speaking of I'm sitting here talking trash Italian chefs and I'm sitting here not stirring my risoto like a psycho oh let keep that going let's see how our Trail is doing pretty good could use a little bit more work needs to keep going I'm going to do also a dness test this is around the time when I know it's not going to be done but I just want to see where the rice is at I want to see you know how is it still super alente is it starting to get cooked and it's still super alen still got a way ways to go um and it's getting the point I'm also going to kill the heat under my bacon here Bacon's looking fly um yeah it's getting the point where it's ready for another Ladle full or two one and two towards the I mean towards the end of this this is going to become a little bit more autonomous you don't have to stir it as much just because there's so there's so much more of it now this is doubled in volume so the odds of you scorching it or or making it stick to the bottom of the pot are lower you still need to pay attention to it but towards the end you can pay a little less attention to it hence me returning to c one and getting myself a refill on my whiskey because that's how I do I'm gonna put this down the floor and my toasted pine nuts right here this is the torch that I've been lighten the stove with um am I forgetting anything I'm I know I forgot the sage the the the um the uh uh uh frizzled Sage we're unfortunately going to have to do without this time that really makes the dish too is is some some frizzled Sage really does something special stay on this camera I'm going to bring the bacon over here so I want you guys to see this beautiful bacon all right couple layers of P tows that's what the kids call paper towels nowadays I don't know if you guys are hip to the lingo there you go and let's get that back home off the assembly line this is going to be some nice crispy bacon once it once it uh got do a little rack Focus don't we we're a little softer aren we I'm not going to allow that don't worry folks all right we have some nice stiff but yielding bacon this is right where I like it right here for eating and for recipe usage this is where I like it because it's still got little give to it it's not shattering um but it's uh it's nice and crisp and especially once this cools off a little bit it's going to be super crisp let's go back to camera camera two I almost called it camera B just to get everybody really confused um and you know risoto is meant to be served alente the the rice should be toothsome shouldn't be just like totally soft and and overcooked it should be should have a little bit of bite to it it should be just a tiny bit firm but that's it should also not be you know crispy or or crunchy or undercooked or anything it should be you're going to know it when you taste it you're going to know when it's just right let's see that's getting close that's getting close so what I am going to do is I'm going to add my puree butternut squash puree like that going for maybe a ratio of a third puree to uh the rest of the mixture and now this was also the stage where I added some maple syrup in the uh in the video and um I am fresh out of maple syrup I'm sorry to say so in in instead I'm going to add a little bit of brown sugar because brown sugar we got the sweetness and we got you know some molasses going on you could add molasses that would work great I'm just going to add like you know some ID uh maybe 2 tablespoons brown sugar hang on let me get all the sugar off my hands here one moment folks you can already see how absolutely gorgeous this uh this risoto is becoming just its color and its consistency it's a beautiful thing a nice risoto is really lovely lovely thing to have in your mouth and I'm going to go ahead and stir that in there what else did I put in this I'm going to go check the recipe quick just to make sure I'm not like missing stuff besides of course the um requisite uh Sage all right chicken stock white wine risotto white onion olive oil Sage butter syrup white pepper all right so I called for white pepper in the in the in the video and that's really just an aesthetic thing it keeps this from getting having having little black Flex in it but I also don't know where my white pepper is so I'm gonna go ahead and just season it with black pepper and that's that's totally fine it just means it's going to have Flex of pepper in it and that's I'm I'm okay with that I've come to peace with that and we're getting towards the end of cooking right now so that's why I'm starting to season here we go we're going to keep cooking it though cuz it's still pretty soupy we want it to be a nice cohesive uh result though and also the rice is still not fully cooked so we're going to let that drink up some of that uh some of that puree and also Let's uh let's switch back over to camera one for a minute uh what I'm going to do is I'm going to extract what I can from these remaining uh butternut squash pieces here so we can have some freshly chopped you know hunks of hunks of squash in with our risotto which is going to be a nice it's going to be a nice thing so here we go it's all cooled off now so I can handle it here's a nice Chun oroo get that guy out of there there we go oh see this this worked out perfectly all my all my all my inability to take the heat really worked out but yeah who who ever asked about me you know impressing Gordon Ramsey that's one of my biggest fears in life is that I'll ever have to like meet that guy cuz I feel have a feeling he's just going to tear me apart CU I'm not a pro man I'm just a I'm just a guy just a guy with a silly little YouTube channel um I do hope to meet him one day though like I I really do CU you know he's he's he's obviously he's an icon he's I I I actually know somebody that works as a grip on his Sawyer and I both know somebody who works as a grip on his show on Kitchen Nightmares and on Hotel Hill and he says he's like the nicest as long as he do what you're supposed to do he's the nicest guy in the world and he only gets mad at you if you up which sounds exactly right that sounds like Gordon Ramsey so there we go there's some nice nice squash we did oh it must have it must have it must have overheated guys I'm sorry I think we have an overheating problem with camera yeah all right camera 2 is overheated so we're going to have to we're have to do without camera 2 guys sorry sorry sorry sorry but camera 2 seems it could not take the heat so we will we will solder on using camera one oh boy I hope I didn't like cook that camera literally literally cook it all right let me get a knife going here and even though this is already pretty period up you know we're just going to give it a little just going to give it a little choppy chop and I'm going to I'll dump this in over here because now you can't see anything over stove top because camera 2 just decided to the bed but this rotto is almost done and I think as a result we might have to skip Aron Chini because there's no way I can make it over there um H that's a shame what time is it what's a guy to do well it's off yeah all right well we'll see if the camera cools down I can't really get it away from the oven because it's it's it's um here I'll turn on the fan no the fan will mess up the audio it's it's fine we'll we we we we'll figure this out guys don't worry we'll figure it out all right so here we go sorry about the camera Interruption folks looks like you know we're learning the the limitations of our Tech it is really hot over here I understand if I were that camera I would shut down too my thermostat would be like hey my fullframe Sony processor can't handle all this heat and I'd be like shut it down boys shut it down all right risoto is pretty much done so I'm just going to bring it over and we're going to finish it together over on camera one here we go so let me kill the heat here all off and grab of gloves we're also going to finish this with uh with with bacon so that's a thing throw down a throw down an OV glove here so I can put the pot on it and here we go here comes the result yeah that's looking about right and I'll show it to you so we got this nice creamy beautiful rotto and I'm going to taste it to make sure that's not undercooked because that would be the real crime so than a camera just shutting down no it's perfect the rice is toothsome it's got a little bit of shw to it it's like Al Dente pasta that's beautiful all right so while it's still hot this risotto is not immune from needing parmesan most risotto I'm hardpressed to think of risoto that don't benefit greatly from a ton of Parmesan so let's get that going I'm just going to add you know probably a solid 2 O worth I'd say maybe more this thing makes the most beautiful little shavings I'm going to keep this uh this microplane out for later when I want to when I want to garnish this because this makes the most beautiful little shavings okay keep it going keep it going keep it going keep it going keep it going here we go come on here we go this is what we train for here we go one two three okayo all right stir that in make sure it gets all nice and nice it's all melty I can't get Brad's little mannerisms or uh not mannerisms little little little colloquial isms on of my head all right we got that in there I'm going to taste it again for seasoning because uh the it needs salt but the parmesan can add some some serious saltiness so let's see what this is like it's almost perfect a little bit of salt just a bit we're also going to get some salt from the bacon so don't go too crazy and lastly I'm going to add this freshly chopped roast squash stir that in there little nice oh she's a be she's just a real be oh yeah and then we're going to Plate this up it's time to Plate normally we would Brown some butter and uh fry some sage in the butter but we're skipping that this time just because uh I forgot the sage and also because we're we're experiencing uh some small technical difficulties but I'm going to go ahead and use this wholly inappropriate um uh uh utensil to to Plate up some of this beautiful Rosetto oh she's VI oh my goodness I love it you know I actually like the little black specks the little pepper specks let me get this out of here so we can really see what we're getting into Roto wise I can hear every noise that I make every loud noise I can hear it uh in the Reverb on my headphones from Sawyer's mic okay there's our risoto let's make sure she's in focus right there I'd say and you know normally I chop up all the bacon because I'm going to be starving a bunch of people but this is just for one bowl you know other options that we could put on here would be like toasted hazelnuts um you know other herbs you could fry up some you could just do straight up parsley parsley would be nice but I'm going to hit it with the bacon right like that there we go beautiful and I'm going to grab some of these toasted pine nuts and I'm just going to scatter those around and those are going to bring a real nice toasty nutty flavor you you guys know pine nuts pine nuts taste delicious and there you have it man butternut squash risotto with bacon try this out oh oh man wow it tastes so inappropriate right now cuz it's June but like If This Were you know July I'm kidding uh If This Were uh October and what's his face whoever was asking about a date if you had a date over M it's just so fall it's so comforting so nice Jake you want to come try this yeah I'm coming right now all right my boy's going to come try it and get him a fork or spoon rather get an outside opinion here all right let's give it a shot get some bacon get some uh get some pine nuts in there oh what am I thinking totally forgot to get some serious parmesan shaved on top one of the most important bits and then what you want to do is just make sure this is nearby just in case your pen ready oops it's over here here we go delicious what are we talking about guys I'm glad that's making you hungry that's good purple sweater Daddy yeah that's me couple of daddies over here couple of Stone Cold dad is I'm going to have some bacon so we want to try and get this thing going again or give her some time it's still really hot yeah um I mean let me try it turns on sure we're gonna we're going to see if this camera oh it's on all right back maybe hope yet all right well you know I need to form them over here let me leave it off for now all right Aon chinii we're back in business here you want I mean you want this hell yeah all right right happy dinner bro I'm going to eat the rest of bacon myself signal what was that there's no signal on the second camera oh it's off no I'm going let I'm going keep letting it cool thank you for the bits thank you for the tips okay okay okay okay all right guys so camera two overheated luckily luckily uh the next thing we need to do is um camera too overheated but luckily the next thing we need to do is build our arini so I'm about to do something very embarrassing in front of you all I hope you don't mind but I couldn't order uh straight up mozzarella for from uh from Amazon Prime now all I could get was these mozzarella sticks so we're going to chop these up and they're going to be our mozzarella filling for the arini and I'm probably and I'm probably going to eat one cuz I'm going to have a hard time helping myself because it's string cheese for God's sake but these are you know organic mozzarella it is mozzarella so you know this is an example of how you can improvise sometimes unsub get out of here good I don't want you if you if if this bothers you I'm going to save one for me because I like string cheese I like it I'm going to save it okay so just going to chop these guys up to equal pieces there goes one lost one probably going to eat one M okay let me get these dishes out of the way over here here so I can start the uh frying process wow everything's so hot over here okay scoot scoot all right sorry for the interruption folks I'm going to have you back with me in just a moment all right so we have our filling this is this is our mozzarella filling as as hilarious as that might be it is and then uh we need um two bowls for dipping right was there an egg involved I can't remember I'm going to have to look at the recipe here arini no egg in this one we're just going to make a uh a little a little um a little water and flour slurry to sort of uh dredge our guys in um let me change the order of this cuz we're going to stuff and then we're going to dredge over here okay let's get our risotto rice out of the out of the fridge it's all nice and cold so it's going to be nice and firm and pliable and there is butternut squash all over my floor so I'm just going to get a little wipy wipe cuz I won't have it not my house okay now I'm probably going to put gloves on just because this is going to be so sticky and messy so why not actually hang on let me um okay I'm just going to double check make sure I'm doing this right here we go coat the ball in the water flour C and then Pano breadcrumbs okay uh cool cool cool cool so uh you can't see it right now but I'm about to get this uh vegetable oil going in a in a dutch oven that I can deep fry in okay so I'm just going to pour this out into the Dutch oven and start bringing that up to heat because we're going to be ready to go very quickly I'm going to fill it about halfway maybe a little bit less perfect perfect perfect perfect okay that's gone Let's uh let's empty the rest of this bottle shall we what do you think there we go that's the kind of night it's being right now things go wrong man it's live TV and there's two of us okay so we need uh one bowl of panko breadcrumbs right here so that's what I'm going to hook up oh I just spilled Pano breadcrumbs everywhere okay time to focus enough enough enough horse play enough monkeying around it's time to focus there we go so oh everywhere I step just crunches Jesus okay got our bowl of panko breadcrumbs okay that's that's not going to that's not going to last with me so I'm going to go ahead and clean up the the panko that I spilled is only like a couple of them but they just crunch every time I walk and I just cannot stand just stain in my it's got to go it's got to go okay that's better no more panko no more crunch are they all making fun of me right now they Des they I deserve it no they understand you're a clean man I am a clean man thank you all right so I'm going to get a little bit of water in this bowl be right back okay got a little bit of water in my Bowl here and to that I'm going to add a bit of uh allpurpose flour which I have to retrieve over here and grab a out of spoon so I'm just going to try to do it with fork which I should be able to do and then I need to sort of whisk it together so it kind of works out doesn't it so I'm trying to get like a maybe uh maybe two maybe a tablespoon tablespoon and a half worth here we're just trying to make a a little little slurry little something that'll stick it's just got to be you know very thin slurry we're not trying to make like pancake batter or nothing here that looks pretty good it's just something to help make our panco stiff that's all we're just going to whisk that together I do want a little bit more in there I will say I want a little bit more maybe another tablespoon to tablespoons worth let's work that in there get it nice and Whisky whisked apron's a mess now if it wasn't a mess before there we go that's what I'm looking for looking for this really opaque liquid that looks like it's almost starting to thicken but it's not quite it still has the consistency of water but it's just starting to get a little bit thick that's what that's what I'm after okay now get rid of this and we can start doing stuff let me um retre I'm just going to set up I'm sorry to keep disappearing guys I'm just going to set up um the uh thermometer I've been using it to monitor oven temperature I'm going to set it up to um monitor the oil temperature if you just give me 30 seconds I will be in and out faster than a proctologist ready to go on vacation what and there we go it's ready to go so now I'm going to light the flame cuz we're going to be ready to fry in like T minus 10 seconds okay FL flame as a go and let's get our Roto out of the refrigerator unwrap this guy we we wrapped him very securely to make sure no moisture got out and nothing did and he's all he's all firm now check this out look at that firm that's exactly what we want so I'm going to with gloved hands put on some gloves just because you know why not that we're dealing with some sticky stuff like why you know why I deal with the mess when you don't have to I'd rather waste plastic than water you know what I mean water is a very precious re I'm not going to get into the politics of that but anyway um where I'm going to do two uh pieces two of these pieces of mozzarella because they're kind of small and I want a nice ni little cheese pull when I pull these guys apart check my oil temperature all right and I'm going to get a plate to put the completed Aon Chini Aon put right here there we go and let's get going let's get cooking so now ideally you want to let this go longer than I have like it's still pretty soft and after a few hours in the fridge it would be ideal but you know we don't have that that kind of time so all right I'm putting two pieces of cheese in there I'm just going to go ahead and I'm going to wrap the rice right around it make myself a little ball like so there we go and I'm going to start by doing just that because that's a process in in and of itself um so we're grabbing some rice we're making into a little bit of a pancake there you know maybe like a golf ball is worth of rice two pieces of cheese or whatever cheese you're working with is anybody doing this at home anybody making a andini right now you know that's the the ideal use for this is leftover risotto you know you made risotto CU you can use any flavor you like we're just doing plain right now because it was easy to make and because why not uh but you can do any flavor so you make rotto you always have leftovers I've never I've never made risotto and been like wow I didn't make enough risotto there's always too much so you take your leftovers you make a little little hockey puck there you grab a couple pieces of cheese and you wrap them around just like that just like that make sure everybody's all covered up make sure it's nice and round form it into a bow sorry for taking on this accent I'm going to stop now and I'm going to do four of these just because uh that's what I feel like doing so deal with it I don't know also because this risotto is not cold enough so it's still pretty soft I'd like for it to be a lot firmer but what are you going to do again this is live television you can't plan for everything but it's full of Parmesan which is keeping it together like a glue that and the starch from uh from uh from all the rice from all the our boreo rice giving up all of its starch and I'm just forming it around the cheese and making sure no cheese is showing make sure we got a nice even ball here there we go there we go there we go all right that's good and if you're worried about this cheese going was don't worry about it I'm going to eat it all right putting this aside because now we have our rotto balls our prear if you will and I'm going to get another plate to put them down on look at look at this little assembly station I have going here huh how about this huh huh huh all right so take this guy I'm going to dip him in the uh the flower water slurry a little bit here just get them all nice and covered and then guess where he's going he's going in the Pano breadcrumbs we're going to really press the panko in there to ensure that they're not going to come out there we go there we go there we go and cheese look at the look at the little the little Nest we've built around our cheese here of rice and other cheese and bread crumbs come on give me a break all right there's one let me check the oil temp how we doing here 250 I got4 degrees to go we can get at least two more all good by then see this this is a little bit of a challenge because this rice is not firm enough it it's only been in the fridge for maybe an hour and a half ideally you want to go like 4 hours with this thing you know so it's giving me a little bit of a t a tough time I'm sorry I'm not able to read your guys comments right now but it's just a lot to deal with here maybe I'll take a oh no I have the recipe open and I can't I can't touch my computer with these hands you don't want me ruining my MacBook do you of course you don't except you do because you're on Twitch and you're probably all PC users all right there's number two two number three let me check my oil temp again 280 we're still coming up reliably beautifully this why you got to go gas people none of this electric stove crap go electric range don't go gas or I mean don't go electric stove top go gas stove top please all right making sure this guy's good in COD in breadcrumbs it's not hard to get them to stick because like they would stick to the rice anyway probably but that flow slur slurry is going to sort of help make more of a cohesive crust around the rice as it fries think I'm going to get all four done before uh before that oil gets up to Temp there's number three and it's only 300 I'm going to I'm going to finish up all four we're going to we're going to be we're going to be do we're going to be in good business here be good to business H go to business anybody any croll show fans out there how funny is John Millennium all right like he I think he's the best standup working today I think that he uh you know when Louie CK left because he's a monster uh a void was left in the stand-up community and John meany happily was there to be like guess what I'm the new funny man and he's so innocent there's no way he did anything screwy or terrible I hope you worry sometimes what's everybody's favorite standup out there I want to know the the best hottest young standups working today yeah I'm also curious to know what your favorite com comedy podcasts are yeah give me some comedy podcasts I like the uh the onion did a great uh mock murder podcast that was that was really very funny all right I'm going to try to crank on that camera Jake because we're pretty much ready to go over there we got our balls all balled out okay camera's on oil is up to Temp so how we looking we're in business you just got to give me a little Focus please there you go there it is switch over all right let's bring it to him boom let's hope that uh this guy doesn't overheat in time to for dinner or whatever I'm trying to say right now all right let me grab uh some towels drop these in grab a couple towels and here we go here goes nothing oh yeah oh yeah oh yeah last one come on baby oh yeah look at that they're almost covered that's perfect it means we just have to flip them a little bit a few minutes I'm going to keep an eye on their temp sitting right at 356 that's pretty good oh yeah look at that huh give me a break for once in your life would you guys give me a freaking break for God's sake just oh just give me a break break me off a piece of that Kick K Bo all right I just want you to break me off the Littest piece of that kick boy you going to eat the whole thing I'm starting to get a little Punchy here cuz it gets pretty hot in here oh yeah they're sticking together lovely like well sort of until I just ripped that one there we go there we go they're looking good they're looking good you stay on that camera Jake I'm going to get the sauce ready I'm chewing right now cuz I'm having bacon all right and hopefully this camera stays alive long enough for us to see the full frying process but uh no guarantees you know it's 2018 tell me something that's sure in life and I'll tell you something that's not not true oh yeah look at that Aron Chini fry I wish I drank more that's an inside joke between just me and Sawyer none of the thousand of you have any idea what I'm talking about that's okay all right oh yeah look at this oh my God look at these freaking guys ow the stay the oil is staying at a perfect temperature it's still at 345 350 it's exactly where I want it to be I'm going to clear out the other area so you can just stay on that camera I'm just going to clear it out so we can get ready to Plate up in just a moment uh comment section let me know if you want me to switch over and watch clean um I mean uh wait the comments want to see me clean oh oh you're asking them I see yeah I think they like watching the balls fry yeah know who who who would who would want to watch me clean over watching balls fry they also want you to consider using a mirror instead of putting the camera directly over the stove that's not a bad idea it also negate any overheating issues that we're having here that's actually a very good idea thank you guys that's a very good idea all right so we're going to rig a mirror up first thing we got to do buy mirror step two hang it up oh look at these guys going oh my god oh get over yourself oh get over yourself you stupid r ice balls you think you're so great oh look at that oh my God they're almost done like two not even not a minute they're done and I'm going to be able to Plate them up and we're going to be able to eat them let me tell you something if you think I'm eating these rice balls without ripping my vape pen before I eat them you're crazy I wish I could incorporate bacon in them somehow I bet it would be good if I got some bacon in there all right let me take a look here these are pretty much done we mustn't burn them they've got this shatteringly crisp crust happening on the outside which is just so exciting oh this is just so exciting I love a good Adam Chen and and they're so easy to make guys like look how quick we thought we were going to have to cut the episode off at what it was um it was 8:30 it's 9:05 now we got we got some completed Aaron Chini hey man that makes this like a like a solid three-hour stream this has got to be one of the all-time longest all right I'm going to kill the heat on this and then I'm going to place these on some paper towels drain a little bit before we plate them up proper we go a little bit of Saucy sauce and just get this going here I just want him to drain just the littlest bit but look at that I mean come on get out of town just get out of town go on a trip see some new places get just get out of town man you have all these vacation days saved up you've been crushing it every day at the office and it's time for you to get out of town your wife had you guys have not been on a honeymoon since you got married you time you show that woman you love her and you just take her I don't I'm not I'm talking I'm not talking to anybody in particular by the way this is a hypothetical situation all right so got these out and we can get off that perilous camera a and bring it over to camera B where you can see our arini are wait no I'm sorry I had it backwards camera we're back at camera a we were at camera B that was perilous and we got I just drained them on the paper towels for a second I don't want them to get uh to get soggy but I also don't want them to be too oily so it's nice to let them drain for just like a second oh my goodness gracious I mean shut up okay I mean you know let's get a let's get a cross-section going on these guys what do you say folks it's a cross-section time they're very hot so I'm gonna throw I'm throw a glove on because that can help with the temp a little bit so I'm just going to throw a glove on because these are fresh out the damn fryer I don't want to burn my precious digits I need them for work you know while these cool off for a sec let me talk with y'all what's going on oh you ready for the crunch here comes the here comes the crunchy crosssection folks okay here we go I'm going get the mic down here so you can hear the crunch ready oh yeah Cheese came out a little bit little bit of nice melty cheese oh the cheese is like melting into the rice let me let me see what it's like in the sauce here wow a hot ow it's hot it's really quite good it's full of melted cheese Jesus it's hot um but I mean look at what you can do oh come on get out of my house come on shut up all oh my god oh they're so good Jake you got to get in here and try these things oh hot you have to be careful they're hot woo what are they say yeah they you got some sauce on there though mhm well folks there it is IR chy let me do one more cross section to see if I can get a nice melty pull apart action here see the key to getting a melty pull apart actions to cut it and then sort of Squish it back together like that and then go oh my God yeah off um there you go folks Aon Chini an Italian specialty all made fresh being enjoyed by the thick boys thick boys unite dang that's all she wrote well Jake thank you so much for helping me Host this uh thank you this uh we're getting somewhere live stream we're get we're getting somewhere we're sorry about any uh te technical difficulties that we experienced but um thank you guys for the great idea of um thank for the great idea of of uh uh uh what's called um uh setting up a mirror so we can we can oh yeah Mir on the ceiling next epis keep our cameras cool we can see both front and and top Vision that's a good idea and uh oh my God look at these look at the way they're melting right now look at that I mean look at that dark brown crust let me let me do let me do a let me do a closeup oh I mean give me a fuing break guys come on give me a break get out of here get out of here go away all right all right that's it folks yeah I might have another bite myself oh my God get out of here come on look at this I dropped the cheese there it is what is this this say rub it in the can look thanks Jake all right folks look how much I'm sweating right now cuz all I goddamn cooking I hope you guys try this for yourself this is really something special uh if you don't have to make um you know butternut squash risotto at the same time this is a very easy thing to make it's something very impressive it's delicious it's beautiful but also the um the butternut squash resos is very wonderful wonderful thing to make for a date whoever said that on Reddit or for uh somebody somebody you care about even if that's somebody's yourself so thanks for getting down to Basics with me guys hope you have a beautiful night I'm going to see you in two weeks and uh hope there's nothing on my stuck in my beard I'm all clear and uh thank you guys so much for hanging out have a great night here's to you there not there's nothing here but still here's to\n"