Full transcript
0:09I got to keep it smooth. You're going to
0:11want it right. [music]
0:13They going to bring it down. I got to
0:15feel good.
0:23>> And then we tear it [music] down
0:27all over this town. We going to stir it
0:30up and do [music] things our way. So if
0:33you want to bring me
0:49moneybeat.com
1:04premiumbe.com
1:12[music] tonight.
1:15I want to drive fast
1:17red
1:21and show off our moves. Yeah, I can get
1:24a ball and play some dope blues. I want
1:27to play the game. I want to roll it
1:30dice. I got an easy
1:34[music]
1:41toy.
1:53Oh la. [music]
1:55Oh la.
1:57Oh la.
2:00Oh la.
2:02Oh la.
2:05Oh la.
2:07Oh la.
2:10If you want to say it, [singing]
2:13there's
2:16[singing and music]
2:20[singing]
2:26[singing]
2:35[singing] a voice to give and it's time
2:37I heard you whistling cuz there's
2:39[music]
2:40it all [singing]
2:43and dreaming small
2:47[singing]
2:51flying around.
3:01[singing]
3:04It all comes back to you. It all comes
3:07back to you.
3:13la.
3:22Oh la. [singing and music]
3:27[music and singing]
3:32If you feel lonely, say it loud. There's
3:34no time like
3:37it says.com
3:42[singing]
4:02you'll be coming up soon.
4:06All comes back to you. It all comes back
4:10to you.
4:19The word is your ves.
4:28All comes back to you.
4:51Play it cool. You got to look right. I
4:54got to keep it smooth.
4:57It [music]
5:01feel good. You want to see my moose?
5:06>> We going to build it up and then [music]
5:09we tear it down. They going to know my
5:12name all over this town. We going to
5:15stir it up and do things our way. So if
5:19you want IT
5:49premiumbe.com
5:56I'm feeling
6:00Alrighty, we should be live
6:04hopefully.
6:06Hello.
6:09Welcome to the kitchen again.
6:12Another cooking stream today.
6:15Bagels. Jalapeno cheddar bagels. So, we
6:19got to make them fancy.
6:22That is the plan.
6:26Um, yes, jalapeno cheddar cuz then
6:30they're spicy and fun. And then once I
6:34cut them open and eat them, probably
6:35just put some cream cheese on there. So
6:38that's the plan for today's bagels. Um,
6:41but they're not just normal bagels
6:44either.
6:45They're going to be high protein.
6:48So, we'll see if they turn out good or
6:50or if they're bad because sometimes high
6:53protein stuff can not taste the best.
6:56But we'll see because I made bagels
7:00when I was still in Canada, but they're
7:02just normal. But they turned out pretty
7:03good. But these ones are a different
7:05recipe, so we'll see. [sighs]
7:08Hopefully, they turned out okay. My last
7:11thing that we made on stream, which was
7:12the proies, turned out pretty good. Um,
7:17I had them for dinner on stream and
7:19they're nice and then I froze the rest.
7:21So now I have some cheater meals. Um, so
7:24that was good. Let me show you my frozen
7:28perogis.
7:37They're quite cute.
7:39So they turned out pretty good last
7:41time.
7:43I was thinking about making like
7:44jalapeno
7:46like spicy produce as well cuz I think
7:48that would be good and adding more
7:50cheese in them.
7:56[snorts]
7:57So that was a success.
8:02I'm happy with that.
8:07How many did I freeze? Um I froze all
8:09the rest. So, I have two bags of proies.
8:13I forget how many proies that the recipe
8:15I made last time actually made.
8:18It was quite a few, like maybe like four
8:22servings worth of perogis.
8:27But yeah, it's nice that you could
8:29freeze them. Then I don't have to eat
8:30like a million perogis all at once cuz
8:33that kind of might not be the nicest.
8:36Yeah, I have some bugs in my kitchen cuz
8:39I keep leaving the windows open to like
8:42air out my house and stuff and then all
8:45the bugs come in cuz there's no um
8:48screen protectors on the windows here.
8:54I let in a couple of those giant
8:57mosquito looking guys the other day,
8:59too.
9:01Big boys. So, we got a couple of those
9:05in the house.
9:09Sorry. What Canadian TV shows do you
9:12recommend?
9:13Corner Gas
9:16was one of my favorites.
9:20That's a good one. And apparently people
9:22like a show called Trailer Park Boys,
9:25which I think is Canadian.
9:32Um, I bought some orange juice. It's
9:36really nice. I went out today, did some
9:40thrift shopping. Um, I bought some
9:43blanks,
9:44some very important things
9:52like this.
9:55How could I leave that behind?
9:58And then it came with like it was beside
10:00the other goose.
10:02So I had to get his friend. I couldn't
10:05like make them separate. So I got two
10:08ducks.
10:10And if my stuff turns out bad, at least
10:12we got this in the background.
10:16So yeah, I got those guys and I got some
10:20puzzles.
10:22And um I think what else did I get
10:25today? Maybe that's it.
10:29But yeah,
10:33I got some weird figures. There's a lot
10:35of thrift stores I went to today. Did a
10:37lot of browsing and then yeah, I stopped
10:39by Tesco. Got some orange juice because
10:42what was it? I was buying something the
10:44other day and there was like orange
10:45juice where my item was supposed to be
10:48and that really inspired me to get
10:50orange juice.
10:51It's good.
10:57Delish.
10:59I also bought um more of those poppies
11:03drink.
11:06Um
11:07but I just put them in the fridge, so
11:09I'll probably crack one of those open
11:10later.
11:13How do you rank Bristol in relation to
11:16other cities?
11:20What is Bristol again?
11:24I don't think I remember Bristol very
11:26much.
11:33Is that where like um
11:36the walls and grommet stuff was?
11:41Maybe.
11:46I think it was fine. I don't remember it
11:48very much, so I don't know if that's
11:50good or bad.
12:03Okay, I need to get some music, find my
12:06recipe, and then we can get I guess. Is
12:09this a baking stream then, or is it
12:11still cooking?
12:13What do bagels
12:16count as?
12:26Oh, apparently my headphone is connected
12:28somewhere for the music.
12:42>> Okay, now let's find my recipe.
12:50um bake.
12:52Let's make cheddar jalapeno protein
12:55bagels.
12:59>> So, we need Greek yogurt, flour, baking
13:01powder. Mix it together.
13:05Add jalapenos and cheddar cheese.
13:08Combine to form a ball.
13:12>> Cut it into four pieces.
13:14and add egg wash and more cheese and
13:17jalapenos.
13:20Okay, honestly
13:23that sounds not too hard. This one you
13:26don't even need to rest
13:29or boil
13:32cuz I'm pretty sure in my other bagels
13:36we boiled them.
13:42I think.
13:45And then we baked them after. So, this
13:48recipe might be missing some
13:51information, I wonder.
13:54But h I don't know. Um, first things
13:58first, I'm going to grab my big pot and
14:00use that as a mixing bowl.
14:10And then we have some flour.
14:18and
14:20Greek yogurt
14:24and baking powder. I think it was
14:29this baking powder.
14:34Yeah. Okay.
14:37All right.
14:50Got to replay this. So, one cup of flour
14:52and one cup of plain yogurt. Okay, so I
14:55did buy
14:57cups, measuring cups since last stream.
15:00I bought a couple things that I didn't
15:01own. I bought measuring cups and a
15:03rolling pin. However, I forgot I needed
15:06to buy a [music] cheese grater. So, I
15:08still don't own a cheese grater,
15:11but we're getting better. We're slowly
15:13getting there.
15:22But the measuring cups I bought don't
15:24have a one cup. They only have half a
15:27cup and like 2/3. Why is there no one
15:29cup
15:34measuring cup?
15:46Okay,
15:49welcome.
15:59So, this is half a cup.
16:20I'll say that's close enough.
16:26Also, I was making a recipe last night
16:29and I learned that I also don't own a
16:31can opener and I had a can that needed
16:34to be open. So, that was
16:38not ideal either.
16:44Yeah, there's a lot of things I don't
16:46own that we slowly are finding out.
16:55I don't know how I made it this long
16:57without one. I think it's cuz I haven't
16:59really been cooking that much. I've been
17:01doing a lot of just snacking, but
17:06lately we've been cooking. So now I'm
17:10discovering everything I don't have.
17:13Okay, so this is Greek yogurt.
17:19Um,
17:30I think this is what makes it high
17:32protein.
17:38It's just the fact that it has Greek
17:39yogurt in it.
17:57Get out.
18:17Okay,
18:20[singing]
18:21there we go.
18:26Okay, so that's kind of it for the
18:28dough.
18:30We just need to add the baking powder
18:32and then we just add the cheese and
18:34jalapenos.
18:37That is pretty simple.
18:52Okay. So, put that over there.
18:56Let's see how much baking powder.
19:00One teaspoon of baking powder. So, not
19:03that much. [snorts]
19:05Just a little bit.
19:15Okay,
19:17now we mix.
19:20>> Hi, Tahesy.
19:22Welcome in.
19:33>> Okay, let's see how this forms.
19:40We're probably going to have to get in
19:42with our hands again.
19:58funny to have in the background.
20:01And if we mess up our recipes, then then
20:05maybe it's true.
20:11>> Okay, let's go in with my hands. I think
20:22today was really nice out. It was so
20:24sunny and warm. All I like I [music]
20:27went out for like a walk and some
20:29shopping and stuff and I just wore my
20:32dress today and it was like warm.
20:35So very nice that it's still good
20:37weather.
20:40Oh, why didn't this camera die?
20:51>> This dough does feel very glamorous.
20:56Sorry.
21:08Think I might need more flour.
21:16>> It smells so much like Greek yogurt.
21:18It's throwing me off.
21:27>> [music]
21:34>> H. Okay, I might add a little bit of
21:36flour.
21:39This is very wet.
21:43>> It's too yogurty.
21:51[singing]
22:03This feels so gross.
22:08Oh man,
22:11I think I put the flower away. I was too
22:13ambitious.
22:32I don't know how much to do.
22:35Okay. And then my hands are going to get
22:36gross again.
22:39Here we go.
22:43[singing]
22:52Okay, it's a little better.
23:02>> Okay,
23:08>> it's a little better.
23:14Just having fun.
23:18>> I'm adding maybe a little bit more.
23:26>> The pink pony cloak.
23:41I don't know what this is supposed to
23:42feel like.
23:48I need to rewatch that video and see
23:50what theirs looked like. [singing]
23:56>> Mixed together.
24:00Add jalapeno and cheddar cheese. Combine
24:02to form a ball.
24:04Okay. Well, let's just add some
24:06jalapenos and cheddar cheese
24:09to this guy
24:12and see what happens.
24:21So much dough is on me.
24:28For some reason today, my action camera
24:31does not want to stay connected.
24:38Now we're frozen.
24:56And the action camera is not
24:58reconnecting.
25:02H.
25:04>> It says it's supposed to be connected
25:05right now. I was having problems setting
25:08it up before I started.
25:14Just turn it off and back on.
25:18Hey. Okay, there we go. Let's get the
25:21cheddar cheese.
25:25And yeah, I don't own a cheese grater,
25:27so we're just going to have to do this
25:29kind of weirdly, but it's fine.
25:39We're just going to like
25:42grate it with a peeler.
25:47I had to grate cheese yesterday as well
25:49and I did it with the peeler. It takes a
25:52bit of time, but it does work.
26:09The smell of Greek yogurt is really
26:11throwing me right now. It smells wrong
26:14for a dough. Oh, bye guys. Action cam
26:17says no.
26:20I should probably
26:22buy a webcam.
26:26Maybe it will be better than the action
26:28camera. [snorts]
26:32Round and round
26:41boy.
26:44Don't know why it's misbehaving today.
26:52Hey,
26:54how's it going?
27:07Okay.
27:09I didn't actually look at the recipe if
27:11it had a measurement for the cheese.
27:17I wonder if it did. We'll also probably
27:19top it with some cheese as well.
27:23Round and round.
27:27set alive.
27:31Okay, we'll start with that and we'll
27:34think about it when we cut up some
27:36jalapenos.
27:46Back in 4 hours. Hey,
27:50you think it's going to take me four
27:51hours to make these?
28:04Maybe
28:08last time. I guess the proies took four
28:09hours, didn't they?
28:21Yeah. Okay, let's cut up a jalapeno.
28:25I need cutting boards.
28:31Don't judge my cutting board.
28:35She's trying her best.
28:41I had such a hard time finding the
28:43jalapenos at the grocery store cuz they
28:47weren't with like the peppers and there
28:48was like no spicy pepper section. I
28:51eventually found it like down near the
28:54floor,
28:55weirdly.
28:59Um, it was very odd. And like the garlic
29:02is down near the floor too
29:06by other herbs. I just
29:10was very odd.
29:12Almost didn't find them.
29:19So, we're just going to chop these up
29:21finely,
29:23these ones.
29:29And hopefully I don't touch my eyes
29:35because
29:37that's going to hurt.
30:04I do want them to be a bit spicy. So
30:06hopefully they're spicy cuz like
30:09jalapenos some aren't and then others
30:12like are really spicy.
30:15Just depends on the jalapeno.
30:18I think this one is spicy cuz I can feel
30:20it in my nose.
30:43I did hear the seeds are what's spicy as
30:45well.
31:13Okay,
31:18I think these are almost chopped up
31:19enough.
31:22Chef's era. Yeah, we're in my chef era
31:25right now. cooking a lot of things. I
31:30guess I got more into cooking because
31:32I'm in my
31:35protein era where I'm trying to get
31:37enough protein cuz I'm back at the gym
31:40trying to build muscle
31:42and
31:44now I'm just trying to find recipes
31:47that are good that have some protein in
31:50them. Um, so these are supposed to be
31:53high protein bagels because of the Greek
31:55yogurt, but we'll see if they're any
31:57good.
32:10>> That's actually quite a bit of
32:11jalapenos. We'll just cut a couple more,
32:13I reckon, and then we'll just cut the
32:15rest for like the top.
32:18Today was a rest day from the gym,
32:21so I didn't have to go to the gym today.
32:24Tomorrow is back day again. But I did
32:28leg day a couple days ago, and it's so
32:30hard to walk right now. I'm in pain.
32:40>> Okay. Yeah, I'd say that's enough to put
32:43in.
32:50And I reckon maybe a little bit more
32:53cheese.
33:02Maybe just a little bit more
33:04[snorts]
33:06cheese.
33:08Hey, calm. How's it going?
33:13Welcome in.
33:22What are we cooking?
33:24Cheddar jalapeno bagels today,
33:28but they're not traditional bagels cuz
33:31we're trying to make them high protein.
33:33So, I don't know if they're going to
33:34turn out I made jalapeno cheddar bagels
33:37before, normal ones where we like boil
33:40them and then bake them. And those
33:42actually turned out really good.
33:45So, [laughter] I hope these also turn
33:47out. How are you doing today? I'm doing
33:50pretty good today. I think I had a nice
33:52day. I went out and I went thrift
33:54shopping, which I got these ducks
33:58thrifting.
34:01Um, [music]
34:02and I got a couple puzzles and a game.
34:08>> So, it was nice. I walked to the thrift
34:10stores cuz it was so sunny and beautiful
34:12outside today.
34:24So, you can actually really see in this
34:26bowl with this camera angle, but
34:31what do you stream on Twitch?
34:34I typically stream cycle touring across
34:36different countries, but I'm on a bit of
34:39a break from cycling right now.
34:42So, we're doing some cooking home
34:44streams and some art streams and city
34:47streams in the meantime.
34:57[snorts]
35:00>> I just don't know if this is still too
35:02goopy
35:04cuz it like their ball looked more
35:06formed. So, I might still add more
35:09flour. See, I'm getting a little
35:10concerned.
35:22But we'll see.
35:25>> Do you see YouTube chat? Yes,
35:29I see all my chats at the same time cuz
35:34I use Stream Buddy.
35:36So, you can combine all chats.
35:53That's still too sticky, I think,
35:58cuz theirs looked like more like
36:00actually like you could form it into a
36:02ball.
36:06Cool.
36:39Okay, this is getting better.
36:47It's still really stuck to my hands, but
36:49it's
36:55>> Oh, is this any better? Actually, I
36:57thought it was getting better, but
37:00Oh,
37:02>> maybe it's not getting better.
37:20Oh, okay. Um,
37:25I've added so much extra flour to this,
37:27but this is so moist. Sorry for using
37:30that word, but
37:33Huh.
37:38Did you rub a bit of olive oil on my
37:40hands? No, I didn't say to.
37:57Do I just keep adding
38:00more flour?
38:14My youth is yours.
38:25>> I keep adding flower and it feels like
38:27nothing changes.
39:04Oh, bye camera.
39:09>> I don't know what to do.
39:23>> What do I do about this?
39:35Oh man,
39:43how do I
39:45get out of this situation?
39:56Oh my gosh, the dough's too sloppy. How
39:58do I fix it?
40:01>> I've added so much extra flour.
40:29H.
40:31Maybe more water and oil. See, the
40:33recipe didn't call for water or oil. All
40:36it's in here is flour, yogurt, and
40:39baking powder.
40:43But I think something about the flour
40:45and yogurt is being weird.
41:09Sorry. Clean my hands so I can rewatch
41:11the video.
41:12and get my camera turned back on.
41:23[singing]
41:31>> One cup of plain Greek yogurt, one cup
41:33of flour, one teaspoon of baking soda.
41:36Mix together.
41:38Add jalapenos and some cheese. combined
41:42to form a ball.
41:45Cut on your countertop four pieces.
41:50[snorts]
41:54H
42:01>> I guess we can just keep trying to add
42:03more flour cuz maybe my yogurt was more
42:06liquidy than theirs or something.
42:15Okay. So, yeah, I guess I'll keep adding
42:17flour.
42:19Um, I'm going to pour some into a
42:22measuring cup so I don't have to like
42:23keep grabbing the bag.
42:30What platform is your favorite to stream
42:31on?
42:33Twitch is my go-to streaming platform
42:37because that's what I originally was was
42:40a Twitch streamer
42:43[snorts]
42:44cuz back in the day you weren't allowed
42:46to multistream
42:59grabbing spoon. Let's see if I can like
43:03Um,
43:06maybe use a spoon to help.
43:19T O G O
43:38Well, right now it feels a lot nicer
43:40than being on my hands.
43:51Okay, that's okay. Let's grab this from
43:54the sides and try to get it in the bowl.
44:10Okay, this isn't too bad right now. I
44:13feel
44:19might just add some more though
44:22in here.
44:29Okay.
44:32And fold.
44:46Okay. Okay. I don't know if it's just
44:49cuz I'm not using my hands anymore or if
44:50it actually got better.
44:53[snorts]
45:15Just keep driving.
45:19We just keep driving.
45:22All right, getting the workout now. Um,
45:27sorry. It's time to grab a drink. A fun
45:29drink from the fridge
45:31as a reward.
45:38We're having today a strawberry lemon
45:42poppy. These are my new obsession
45:44drinks.
45:49I like them.
45:57So good.
46:03>> I like I like them.
46:14Okay.
46:16Add a little bit more
46:20flour in here. Try not to get flour in
46:22my drink. Actually, that might not be a
46:24vibe.
46:30So good. Okay.
46:45>> Seems to be sticky again. Now,
46:48every time I leave it and come back, it
46:50changes. consistency.
47:08>> Did he make the miss the blackberry
47:10cheesecake stream? Yeah. Um I went
47:13blackberry picking and then made a
47:16blackberry cheesecake.
47:19It was massive. It was such a big
47:21cheesecake.
47:23Um, it was so heavy and everything.
47:26It turned out really good.
47:30I just wish the blackberry was a bit
47:32more like intense and like more tart and
47:35stuff because I wanted the contrast of
47:36like the sweet cheesecake and like the
47:38kind of sour compost.
47:41So, next time
47:44I think maybe I just need to add more
47:46lemon maybe to the compost
47:50and that would have made it um more
47:53tart. But it was good. I didn't eat that
47:56much of it before I had to throw it out
47:58cuz the berry stuff on top got moldy.
48:02But I found out later or I got reminded
48:06of later that you can actually freeze
48:08cheesecake cuz I forgot like you can buy
48:12frozen cheesecake. So I should have
48:15froze it.
48:16So I'm a little sad that I didn't know
48:18that at the time.
48:27I'm do I go back in with my hands to
48:29make a ball?
48:32I don't know. [laughter] I'm scared,
48:33too.
48:37Yeah. I'm trying to find some recipes
48:39that we can like freeze because
48:42if there's not many people to eat the
48:44food I'm making,
48:46it's nice to be able to freeze it.
48:51So, like the proies was good.
49:12>> [snorts]
49:25>> like a track command. I don't know if
49:27people are that interested in the
49:28recipes I make cuz a lot of them don't
49:30work out.
49:34A lot of it is just hopes and dreams
49:36like these bagels right now.
49:44I guess my cheesecake one did work out.
49:54We've had a couple fails though.
50:07Okay, I think this might be okay now.
50:10And we can make it into four balls.
50:41Combine into a ball.
50:44Cut into four pieces.
50:47Add egg wash, cheese, and jalapeno to
50:49top. Bake [music] at 375 for 28 minutes.
50:54Oh, what's 375 in
50:59Celsius? I need to Google that.
51:10>> 190.
51:14You guys were just as fast as I was on
51:16getting on the answer.
51:21Okay, we'll get that going and then
51:25we'll get this countertop going.
51:42>> Here we go. Okay. Actually, no. I need
51:44to prep. Let's get a baking pan sheet
51:49with parchment and then I don't have to
51:53do it with messy hands.
51:56I reckon.
52:03Think I need to buy more of this soon.
52:16there. Okay.
52:19Oh, also an egg wash. Do I just like a
52:21be an egg?
52:24Maybe. I can't remember what an egg wash
52:26entails, but I think it's just a beat
52:27and egg.
52:35Yeah. Okay.
52:37>> [snorts]
52:37>> What's your favorite dish that you cook?
52:40I used to make um
52:45these tofu mango bowls with a peanut
52:48sauce when I was vegetarian
52:51and lived in Canada.
52:54That was really good. I haven't made
52:55that in a long time.
53:00But my favorite thing that I make is
53:03rosé toboki. Gorgeous toboki. I made it
53:07for a lot of people and I got a couple
53:10marriage proposals from it. So if you
53:13guys are wanting to get married,
53:16learn how to make the book.
53:27>> There's my clip. Thank you.
53:36It's perfect.
53:44Okay. I'm so scared to touch this with
53:45my hands cuz I feel like it's still
53:47sticky.
53:51Oh yeah, she's still sticky. I swear
53:54every time I come back to this dough,
53:56it's different.
54:11Okay, we're trying to make this into a
54:13ball and then we're going to cut it.
54:15Let's try spraying my hands with oil.
54:17Does that help?
54:27My my my
54:30Oh.
54:33Look at that.
54:36Wow. Okay. Um I don't know how to just
54:40cut it. Do I just I can probably just uh
54:48uh
54:50can I just use a knife?
55:07Okay. Nice. Nice. Then we're going to
55:11shape them into bagel shapes, I reckon.
55:15So, let's like
55:18[snorts]
55:31How do we get a
55:35We have to add a hole.
55:38Uh Last time I made bagels,
55:41I swear I like stuck my finger in here
55:43and like wiggled it around. But this
55:46texture is way different than that other
55:48batter. So, I don't think I can do that.
55:51But we're going to try to get a hole in
55:53here.
56:00Kind of kind of is working. Bit more
56:04flour on my finger maybe.
56:10I mean,
56:13>> could be worse.
56:16Okay.
56:17Can I get it off the counter?
56:21Hey. Okay. Yay.
56:25Put you over here.
56:29Okay. I made one bagel.
56:37Just bake it.
56:44Okay. Make a ball. And then yeah, we're
56:47going to try to do the whole thing
56:49again.
56:57[snorts]
56:57My hand's a little sticky though.
57:04Okay.
57:10>> [music]
57:12>> Okay, here we go.
57:25>> It just [laughter] gets stuck. But it's
57:28fine. It's fine.
57:33There we go. Woo!
57:37bagel.
57:44Okay,
57:46get in there.
57:57Feels
58:12like I'm making a belly button,
58:15which is lovely.
58:19It's quite the experience.
58:36Ah, I'm stuck in a bag all over here,
58:38guys. There we go. I'm free.
58:46So, how is everyone's day going?
58:50I feel in a good mood today because I
58:53don't know, maybe you could see right
58:54now I'm in the sunshine. Today was
58:56really, really nice outside. It was
58:58great.
59:00I love the warm and sunny weather.
59:08>> I got to suck it all in today. So,
59:12it was really nice.
59:23Okay, then we're going to be an egg to
59:25make the egg wash.
59:29Really quick.
59:33Okay, bagels.
59:36So, this is what we got going on so far.
59:39We're going to do egg wash, add
59:40jalapenos, and cheddar on top.
59:45Um,
59:48oh, you're about to head to the cinema.
59:50What What are you watching in the
59:51cinema?
1:00:14Get this out of here.
1:00:19My hands are so gooey.
1:00:23[snorts]
1:00:48Oh, guys, there's um a billboard or no,
1:00:52like a movie poster thing that I saw um
1:00:56when I was in Manchester, I think, and
1:00:59it was promoting a movie that had like a
1:01:02cycle tourist on it and like it was them
1:01:05riding across like a sunset landscape
1:01:07and it was about
1:01:09long-distance cycle tourists finding
1:01:12love on the road and I'm like what the
1:01:14heck what movie is that but sounds
1:01:17relatable so I should probably try to
1:01:19find it and watch it and see how
1:01:22accurate it is.
1:01:25I don't know if it's like going to be in
1:01:27theaters or if it was like from a small
1:01:29cinema. Um, because I don't remember
1:01:32where I saw the sign exactly for it, but
1:01:36there might be a a Love Cycling movie
1:01:38coming out.
1:02:05Sorry, I'm just getting this counter
1:02:06clean and then we can
1:02:09chop up a jalapeno.
1:02:29golden
1:02:53H chat. Someone says, "Hello, goddess.
1:02:57Would there be a chance to be your
1:02:59online dog, please?"
1:03:04What breed of dog are we thinking?
1:03:09[snorts]
1:03:23Okay. So,
1:03:27let's chop up the rest of this jalapeno
1:03:29to add as a topper.
1:03:34I kind of want them to be thin slices.
1:03:52>> [snorts]
1:03:58>> Wonder how many I need.
1:04:03[snorts]
1:04:11Okay.
1:04:12Oh, and yeah, I need to shred more
1:04:14cheese. These are going to be so hot. I
1:04:18want them to be spicy.
1:04:20I feel like I've been trying to get a
1:04:22lot of spicy food lately, but none of it
1:04:24actually is that spicy, and I just am a
1:04:26bit sad.
1:04:28So,
1:04:30I'm hoping to feel the heat a little bit
1:04:33in these.
1:04:39So, I think I've been getting like some
1:04:40Thai food and stuff while in England
1:04:42here and it says it's going to be spicy,
1:04:45but it's never that spicy.
1:04:50So,
1:04:52we got to want to cry a little.
1:05:00This may enough. So, I guess maybe I do
1:05:04the egg wash and then stick this on top.
1:05:08Or do you do the egg wash? Yeah, I think
1:05:11that's what we do. [snorts]
1:05:15So, let's shred our cheese
1:05:19and then
1:05:21make an egg wash.
1:05:41No, this recipe doesn't boil the bagels
1:05:43first, which was surprising. So, they
1:05:45might not have that nice bagel texture.
1:05:49So, I honestly I don't know if these are
1:05:50going to work out very good, but this
1:05:53recipe
1:05:55with the proportions that we made only
1:05:57makes four bagels. So, if it doesn't
1:05:59work out, it's not the end of the world.
1:06:06Okay, now let's make a little egg wash.
1:06:48Okay,
1:06:54it's an egg.
1:06:58I don't have like one of those brushes,
1:06:59so we'll just use like maybe a spoon
1:07:03to brush it on.
1:07:08I think that will be okay.
1:07:11Let's bring these over. Hello, bagels.
1:07:16So, is there an Sarah trip scheduled?
1:07:19Um,
1:07:21no. I don't have anything planned. I
1:07:24don't know if I'm going to go to
1:07:25TwitchCon or not in America.
1:07:28Um,
1:07:31yeah.
1:07:33I'm just
1:07:36I'm not very inspired right now to go on
1:07:38a big solo trip.
1:07:41The solo traveling is hard.
1:08:00I just wish I could like teleport home
1:08:02every night. Why can't I do that?
1:08:10That would make it so much easier.
1:08:16>> Yeah, I could go to Canada for
1:08:18Christmas.
1:08:20potentially.
1:08:23But o,
1:08:26I'm kind of thinking about moving out of
1:08:28this place, which I think I moved in
1:08:31January 1st on New Year's, so December I
1:08:34need to like try to move and find
1:08:37somewhere to move and like sell all my
1:08:39stuff. So maybe that's not the best
1:08:42time.
1:08:45H I don't know.
1:08:52I'm thinking
1:08:54I'm going to move out of here, but
1:08:56instead of getting another apartment
1:08:58right away, I might just rent Airbnbs
1:09:00for a little bit to find where I want to
1:09:03maybe live before committing cuz I kind
1:09:06of regret buying all my stuff for this
1:09:09place cuz I ended up not liking it.
1:09:13So, I feel a little silly, but I don't
1:09:16know. We're learning.
1:09:23But yeah, it kind of sucks that it is
1:09:25around Christmas when the lease ends
1:09:27here cuz yeah, I was thinking about
1:09:29visiting my parents, but then like wait
1:09:31that might not work.
1:09:33I live
1:09:38just for you.
1:09:48what the stuff that you would sell.
1:09:49Well, it depends what country I moved
1:09:51to.
1:09:53But
1:09:56I had to buy a fridge and a washing
1:09:58machine for this place cuz it didn't
1:10:00come with them. Um, and then yeah, I
1:10:03bought like the IKEA furniture, like the
1:10:06shelves and stuff.
1:10:08Um, and my desk.
1:10:11Oh, I need more jalapeno actually.
1:10:15But see, I don't know if I'm going to
1:10:16try to move somewhere else in England or
1:10:18go to a different country. I I need to
1:10:22like think about my life decisions cuz I
1:10:25don't even know
1:10:28what I want to do.
1:10:32[snorts]
1:10:38Yeah, UK changed the law. But for me,
1:10:40it's really hard to get a place rented
1:10:43to me because I'm self-employed. People
1:10:46really don't like to hear that. Um, I'm
1:10:49also Canadian, so all my stuff is a bit
1:10:52weird.
1:10:54And I need to sometimes get a guarantor,
1:10:57which is hard for me cuz, well, I'm not
1:11:00from here, so it's like Yeah. hard to
1:11:04get a new place
1:11:06cuz yeah I got turned down for the first
1:11:08place I wanted because I was
1:11:09self-employed. They're like your
1:11:12unreliable income. No.
1:11:49But I think my parents want to go
1:11:51somewhere this winter, so maybe they'll
1:11:54come visit me for Christmas.
1:11:57>> [snorts]
1:11:59>> But I don't know if they'd want to come
1:12:01here for Christmas because it's going to
1:12:03be cold and rainy.
1:12:06I think they might even want to go to
1:12:08Portugal potentially. They've been
1:12:10talking about it
1:12:12to show them your bank balance. I tried
1:12:14and they still said no to me. They're
1:12:16like, "No, we don't care.
1:12:19You're self-employed."
1:12:21I'm like, "What?
1:12:26Flying Christmas time is not fun. I've
1:12:28never noticed a difference, but I don't
1:12:30know. Maybe in some places.
1:12:40[singing]
1:12:42Yeah, Canada's cold as well. But I feel
1:12:45like if they're going to come to visit
1:12:47England, well, they probably should have
1:12:49came in the summer, so maybe it doesn't
1:12:51matter if they come here during winter.
1:13:02Nice cheddar topped.
1:13:13Hi from Japan. Hello.
1:13:22Okay. So, we'll pop these into the oven.
1:13:32For how long? I forget how long it was.
1:13:35Combine into a ball. Cut into four
1:13:38pieces.
1:13:40Yeah. Yeah. Yeah.
1:13:42And then
1:13:4428 minutes in the oven. Oh, that sun is
1:13:46right in my eyeballs. Okay. Into the
1:13:49oven.
1:13:58O Gosh,
1:14:01that's bad.
1:14:04[snorts]
1:14:1328
1:14:14start. Okay. Got a timer on.
1:14:26Okay, let's put this cheese away.
1:14:36All right, so bagels are bageling. Um,
1:14:40since we have to wait, we could like
1:14:42maybe start cooking dinner. Do you guys
1:14:44want to cook dinner with me?
1:14:47>> [snorts]
1:15:10>> Okay.
1:15:14Um,
1:15:15so I have a couple options that we can
1:15:18make
1:15:21stand over here.
1:15:26Um, I saved a couple recipes.
1:15:30I was thinking of making
1:15:34well I have a lemon pepper with zesty
1:15:39glaze recipe that I was going to make
1:15:41with chicken or I was thinking of making
1:15:44a southwestern chicken salad that you
1:15:47eat with like chips.
1:15:57But maybe the zesty one. Wait, do I own
1:16:00a zestester yet? No. I probably need a
1:16:03zestester.
1:16:17>> Oh my god, the ads on this page are
1:16:19insane. I can't find the recipe because
1:16:21the ads keep popping up.
1:16:33We need
1:16:37lemon juice. Lemon zest. Yeah,
1:16:49there's an insect. Yeah, I have my
1:16:51windows open and I a lot of bugs get
1:16:54through the windows here because they
1:16:55don't have screens.
1:17:03>> Okay, maybe we'll make the
1:17:07southwestern recipe. I have never boiled
1:17:10a chicken before,
1:17:13but
1:17:20Let's see. What does it say?
1:17:24One pound of boneless, skinless chicken
1:17:27breast.
1:17:30You add your chicken breast to a medium
1:17:33pot and season with salt and black
1:17:36pepper.
1:17:38Cover
1:17:40with at least one inch of water and
1:17:42bring to a boil. Once boiling, cover
1:17:44with a lid. Ready the seat to a low and
1:17:47simmer for about 15 to 20 minutes.
1:17:56Okay, I guess we could try.
1:18:03Oh, everything died.
1:18:06Goodbye.
1:18:11Hello.
1:18:14My big pot's the one that I made the
1:18:16dough in. Shoot. I need that pot. I got
1:18:19to go clean it.
1:18:23Sorry, guys.
1:18:38Cuz the bigger pot will be better.
1:19:02Okay,
1:19:04there we go.
1:19:07So,
1:19:11that sun is so bad right now.
1:19:18We need to get a handle.
1:19:24Wait, it's
1:19:28My chicken's also frozen. I wonder if
1:19:31that Do I just boil it for longer if
1:19:34it's frozen or does it need to be
1:19:35defrosted?
1:19:38I was not prepared.
1:19:48[snorts]
1:19:59I should boil it for longer. Yeah, I
1:20:01reckon maybe.
1:20:25How much chicken did I want? One pound
1:20:31of chicken.
1:20:33[snorts]
1:20:48I don't know how much chicken that is.
1:21:04This is so
1:21:06brutal.
1:21:08Wonder if that's like two chicken
1:21:10breast.
1:21:22Yeah. Okay.
1:21:31You want to trade Taylor Swift
1:21:32bracelets? I actually used to wear my
1:21:34Taylor Swift bracelet that I got from
1:21:35the concert. I took it off the other
1:21:37day, though.
1:21:42I used to have a lot more bracelets on,
1:21:44but I decided to try to change my
1:21:46bracelet
1:21:48stack.
1:21:52Okay, so we need to boil some water.
1:22:04Okay, let's do this, dude.
1:22:12Sorry about that noise.
1:22:28Add the chicken breast to medium pot and
1:22:31season with kosher salt.
1:22:34Cover with at least 1 in of water and
1:22:37bring to a boil. Once boiling, cover
1:22:40with lid. Oh, so I can add the chicken
1:22:42already.
1:22:44I don't think you're supposed to do this
1:22:46with frozen chicken, but it's fine.
1:23:18Bring a bowl once cover with a lid.
1:23:20Reduce heat to low and simmer. Okay.
1:23:29While that cooks, we can dice up our
1:23:32pepper
1:23:36and uh do some other things. Dice up an
1:23:40onion and stuff.
1:23:45Okay, let's do that. The sun is in the
1:23:48worst spot where I'm trying to stream.
1:24:05Trying to think about the best way to
1:24:07cover the sun, but I don't actually know
1:24:11right in my eyes. Okay. Uh maybe uh
1:24:16what if I can I like stick one of these
1:24:19in the window.
1:24:21[snorts]
1:24:37Kind of works. Hey
1:24:49Okay, better.
1:24:56Okay, so we're going to cut up an onions
1:24:58and our pepper.
1:25:01Oh, I can even add jalapenos to this
1:25:03actually.
1:25:06M, that could be good.
1:25:19Hi. Hi.
1:25:23Nice.
1:25:31Oh, I'm actually getting hungry.
1:25:38Hopefully the bagels are doing good in
1:25:40the oven.
1:25:49Let's see if you guys judge how I cut my
1:25:51peppers. I always get a little insecure
1:25:55cooking on street because
1:25:58I just don't really know what I'm doing.
1:26:00I just yellow everything.
1:26:06But I want these pretty thin. I think
1:26:10so. We can make little bites.
1:26:15I think so. Maybe this is the best way
1:26:18to do it.
1:26:38Oh my god, my bagels look like pickles.
1:26:55[snorts]
1:26:59We don't cook a lot, but as a member of
1:27:00chat, that makes you an expert.
1:27:03That sounds about right. Yeah,
1:27:07[snorts]
1:27:08that's all it takes.
1:27:14Chat knows all.
1:27:38Yeah, it's starting to smell like
1:27:40bagels, I think, in this kitchen. Or at
1:27:42least like cheese melting.
1:27:51Yesterday I made like homemade kind of
1:27:53like cheese sauce for macaroni and some
1:27:57like smoky barbecue chicken.
1:28:00That turned out pretty good.
1:28:05The bagels cook for 28 minutes. So
1:28:08they've been on there for 14.
1:28:30Okay, I'm really happy with my makeshift
1:28:32uh blind because this would have been so
1:28:36hard to do in the sun.
1:28:56Waiting to see how you cut the red
1:28:58onion. The red onions are small, so I'm
1:29:00a little worried about them, but
1:29:04I'll try my best.
1:29:43Okay, these are pretty finely chopped.
1:29:45I'm pretty happy with that.
1:29:48Um,
1:29:57it's getting really hot in this kitchen.
1:29:59Not going to lie,
1:30:01it's hot in here.
1:30:12Ooh,
1:30:14my chicken's boiling.
1:30:16>> [snorts]
1:30:30>> So once it's boiling, cover the lid,
1:30:33reduce heat to low, and let simmer for
1:30:35about 10 to 15 minutes. It might take
1:30:37longer because I'm doing it from frozen.
1:30:40So I just I have a thermometer,
1:30:43so we'll check the temperature.
1:31:01ASMR.
1:31:04I don't even know if that's a good ASMR,
1:31:06though.
1:31:12Feel
1:31:19like I need more fresh air in here, but
1:31:22my window's already open.
1:31:44What's your guys's favorite meal to cook
1:31:47at home? Maybe I can get some inspo.
1:32:08Doing a lot of baked salmon. Oh, yeah.
1:32:09I've never like baked a salmon before.
1:32:12That could be fun.
1:32:17Spaghetti bolognese. I've also never
1:32:19made spaghetti bolognese.
1:32:22H
1:32:25I do like salmon.
1:32:36Steak, onions, mushrooms with penet and
1:32:38basil. Oo,
1:32:41yum. Oh gosh, I'm so hungry. And we're
1:32:44talking about food now. This is hard.
1:32:46Oo, we got a sub today. Yay. Thank you,
1:32:51>> Voodoo Cat.
1:32:55>> Thank you so much, Rudat.
1:33:03Okay.
1:33:09I don't know how much this is going to
1:33:11make cuz this is already like a big bulk
1:33:14ingredient and this is only one of the
1:33:16ingredients.
1:33:21I I think I'm going to open up my back
1:33:23door. Um
1:33:25it's really hot in here.
1:33:28Let's
1:33:34let all the bugs in. Why not?
1:33:48My stomach growled. I don't know if you
1:33:49heard that.
1:34:16Will we cry today? I feel like the
1:34:18yellow onions
1:34:20make me cry more than purple.
1:34:39I'm scared of you cutting yourself with
1:34:40that knife. I don't have the best
1:34:42knives. These were cheap from um
1:34:46Asda,
1:34:48I think.
1:34:53And I'm not the best at cutting things,
1:34:56but I know sharp knives make a huge
1:34:58difference.
1:35:05Really struggling to peel this dude.
1:35:26Yeah, sharper knives are safer. I've
1:35:28always heard that.
1:35:36Sorry, my arm is just in the camera. Got
1:35:38a nice arm cam.
1:35:41You guys can count all my freckles. How
1:35:44many are there?
1:36:05Okay, that took way too long.
1:36:18I'm so bad at holding the onion. You're
1:36:20supposed to curl your fingers in, but I
1:36:22find that so hard to do.
1:36:30[snorts]
1:36:40Ah,
1:36:48[snorts]
1:36:57>> chicken behave. I thought I turned down
1:37:01the heat.
1:37:03Oh,
1:37:08okay. It could have been simmered more.
1:37:13[snorts]
1:37:29I'm bad at cutting this onion. I think
1:37:31bigger onions are easier cuz then you
1:37:33can hold it for longer without it being
1:37:35hard. This knife is from like Asda. It's
1:37:39very cheap. It came with like the
1:37:41cutting block thing.
1:37:44I know. I I should get better knives,
1:37:47but I don't want to pay a bunch of money
1:37:50for a knife. So, here we are.
1:38:12I'm giving up.
1:38:21Okay, now we just need to dice her
1:38:23smaller.
1:38:30Chop, chop, chop, chop.
1:38:36Maybe we should do online cooking class
1:38:38streams where I actually learn how to
1:38:40cook like a real person.
1:38:50Don't judge.
1:38:54Um, I spent most of my 20s traveling and
1:38:58uh I never did that much cooking cuz I
1:39:00was never home. So now we're learning
1:39:36You would trust my cooking skills. Thank
1:39:38you.
1:39:53It goes away.
1:39:56Okay.
1:39:58It's kind of minced. I'm going to try to
1:40:00just mince it a little bit more, but
1:40:16Okay, that's fine, I think.
1:40:20So, what else do we need?
1:40:24Um,
1:40:25I don't remember. Is there jalapeno in
1:40:27this? There might be.
1:40:30Happy Tuesday cooking stream. Thank you.
1:40:38Oh, where's the cloth? Here. Let me
1:40:41check the recipe.
1:40:43Isn't this the bucking chick? Yeah,
1:40:47>> she's at home right now.
1:40:52>> Lime.
1:40:56>> Oh, there's no jalapeno in this. But I
1:40:58feel like
1:41:00>> let's add a jalapeno. Why not?
1:41:05Just a little bit. We'll add the little
1:41:08one.
1:41:18Oh, there's flower on my dress.
1:41:22Oh no, it's the goopy flower
1:41:26that's going to be stuck on there. Right
1:41:29there. [laughter]
1:41:30How did it get there?
1:41:33Oops.
1:41:50I don't have an apron, but I have a
1:41:52sewing machine. And I feel like we
1:41:53should sew an apron
1:41:56as one of my first projects.
1:41:58When I took sewing class in middle
1:42:00school, I'm pretty sure our first
1:42:02project was an apron.
1:42:04So
1:42:06>> maybe
1:42:16Oh, the bagels.
1:42:20I also don't have an oven mitt,
1:42:23guys. I don't own a lot of stuff.
1:42:26I'm going to use this to grab it out.
1:42:32Oh, wait. Let me go to this camera.
1:42:40Yeah, they definitely look done.
1:42:44They probably could have came out
1:42:45earlier.
1:43:00Oh yeah, they're definitely overcooked a
1:43:02little.
1:43:17Oh yeah,
1:43:21let me show you the bagels
1:43:26three.
1:43:28Oh, this isn't the right seam.
1:43:34>> [snorts]
1:43:35>> There they are, though. They're a little
1:43:37dark, but they don't look too too bad.
1:43:45Bagel, bagel, bagels.
1:43:48Okay,
1:43:55looks good.
1:43:58Perfect.
1:44:00They're a little toasted, but it's okay.
1:44:05>> We'll let those cool down
1:44:15and then
1:44:17we'll continue cooking this stuff,
1:44:21which I need to set another timer. So,
1:44:23the chicken's been boiling for 11
1:44:25minutes. Going to set another timer for
1:44:28five
1:44:29cuz then that would be
1:44:33the 15. But I don't think I think I do
1:44:36need to cook them for longer. [snorts]
1:44:41But we'll see.
1:45:06Let's get the party going.
1:45:29Okay.
1:45:32How much jalapeno? I think I'm going to
1:45:34cut quite a bit. I'm feeling spicy
1:45:38today.
1:45:44>> I want to feel the heat. Feel
1:45:54the rush. Take the tear touch. Oh, I
1:45:57feel the rush.
1:46:05>> There's a lot of seeds in this sky
1:46:07though.
1:46:24Okay.
1:46:27Working and watching. Nice. I hope the
1:46:29work week is going good so far.
1:46:41There we go. Okay, beautiful. Um,
1:46:46we also need some corn
1:46:49and
1:46:52um
1:46:58Oh, black beans. Yeah,
1:47:08but I can wait to do that. Oh my gosh. I
1:47:11bet I'm not going to need a can opener.
1:47:16Okay, these have tabs, but do the beans.
1:47:18Oh my gosh. Okay,
1:47:21we got lucky.
1:47:25They got tabs, so I don't need a can
1:47:27opener.
1:47:47Okay, here's one can of corn.
1:47:52Um,
1:47:54how much corn does [music] it want,
1:47:55actually? Let's see.
1:48:02Half a cup of corn. That's probably half
1:48:05a cup. And then it wants
1:48:093/4 cup of black beans. So, not all of
1:48:11this. Okay, [music] I'll go rinse my
1:48:14black beans. I hate this part of black
1:48:16beans. It's so gross.
1:48:19The black bean juice.
1:48:22Also, I don't have a strainer.
1:48:26>> Ow, my fingers.
1:48:31this hard
1:48:34[music]
1:48:48ruin your life.
1:48:54Got it. Okay.
1:48:57I hope it's spicy.
1:49:00>> Ew, black bean juice.
1:49:03>> I hate it.
1:49:17>> Okay, I'll rinse them.
1:49:32Black bean juice.
1:49:36Oh, it's been
1:49:39more time.
1:49:43Okay,
1:49:45chicken. How hot are you? Let's go see.
1:49:52Open your [singing] mouth.
1:49:54It needs to be 165 to be cooked.
1:50:03[music and singing]
1:50:06>> What? It's really hot.
1:50:14But is it cuz it's in boiling water?
1:50:29cuz it's past 165.
1:50:39>> Oh god.
1:50:51Well, I think it's cooked.
1:50:55>> Watching you ruin your life.
1:51:03It got up to 200, so I guess it's fine.
1:51:18It looks disgusting.
1:51:22That's all I know. So, I guess let's
1:51:25drain the water. And then I need to
1:51:27shred it with forks.
1:51:42Okay, let's do that.
1:52:01>> Okay. Ew. Why does this chicken look so
1:52:05bad? [music]
1:52:11>> Delicious.
1:52:13Boiled chicken.
1:52:24Doesn't it look great?
1:52:30But yeah, it's at like 180.
1:52:34So, she's cooked now. We just need to
1:52:36like shred it. Um,
1:52:43but we're going to do that
1:52:50and then, yeah, we're almost done making
1:52:52this meal.
1:52:59Okay.
1:53:02Sorry, I'm still rinsing my black beans.
1:53:04It's taking a minute.
1:53:20Okay, hopefully those aren't enough.
1:53:23Okay, what else do I need? I think we're
1:53:25almost done, actually.
1:53:29me of you.
1:53:33>> Transfer cooked chicken into a large
1:53:34bowl
1:53:36or stand mixer and shred it with two
1:53:38forks. In another large bowl, add
1:53:41yogurt, lime, and spices. Okay,
1:53:46we'll
1:53:51move this out of here.
1:53:56I'll just use this pot to shred it in.
1:54:08We'll try our best.
1:54:23Okay. my flex.
1:54:28I think all we have to do is
1:54:32[snorts] pretend we are shredder
1:54:44shred. Sorry, I scraped the bottom.
1:54:58It's kind of hard.
1:55:19that chicken. She looks bland, but don't
1:55:21worry, she's going in a dip. Also, I
1:55:24should probably salt and pepper it
1:55:26still,
1:55:28but it's going in like a dip with all
1:55:30those veggies. And then we're going to
1:55:32put like sour cream in it.
1:55:36And it's going to be a nice saucy dip
1:55:38that you eat with chips.
1:55:45[snorts]
1:56:03Okay, we're getting somewhere. [snorts]
1:56:10is I just want it like bite-sized so
1:56:12it's scoopable I think.
1:56:19[snorts]
1:56:20Why is that also a workout? Everything I
1:56:22do I feel like is a workout right now.
1:56:25Oh
1:56:33yeah.
1:56:47new Taylor song this Friday. Taylor
1:56:49Swift.
1:56:51Really?
1:56:54What for?
1:56:57I didn't know that.
1:57:12This ASMR is really bad ASMR.
1:57:16My hands are tired.
1:57:23>> [sighs]
1:57:24>> Okay.
1:57:31But [snorts] she just announced it. Oh,
1:57:32that's I don't know.
1:57:35Well, I'm excited. I'm a Swifty.
1:57:49We got a new Taylor Swift song not that
1:57:51long ago that came out with the Toy
1:57:53Story movie
1:57:56[snorts]
1:58:02which it was I knew. I knew you. That
1:58:04was a good song.
1:58:17Is this shredded enough now?
1:58:22Feel like it still needs to be more
1:58:23shredded, but I just feel like I'm
1:58:25scraping this pot and it doesn't feel
1:58:27good.
1:58:38Mhm.
1:58:47But yeah, if Taylor ever goes on tour
1:58:49again, I wonder what she's going to do
1:58:50because like how do you follow up the
1:58:53era tour? Like a three-hour concert. How
1:58:56do you
1:58:58what?
1:59:19That seems like an impossible task to
1:59:22follow up.
1:59:30Okay, there we go. I think this is good
1:59:32enough. So, we're going to get another
1:59:35pot
1:59:38and make the dip.
1:59:53Add Greek yogurt,
1:59:56lime juice and spices. Whisk until
1:59:58combined. Okay.
2:00:01Sorry, this is actually Greek yogurt
2:00:03recipe as well.
2:00:13One cup of whole fat plain Greek yogurt.
2:00:17Here we go.
2:00:20>> [snorts]
2:00:29>> Um, yeah, we finished making bagels,
2:00:31which actually didn't take that long.
2:00:32So, we side quested and made dinner.
2:00:36Um, but the bagels are cooling. They
2:00:40finished baking.
2:00:42So, once they're cool, I can try to cut
2:00:44one open and taste test her.
2:00:58But yeah, the bagels use Greek yogurt as
2:01:00well, and so does this recipe. So, it's
2:01:02a very Greek yogurty day.
2:01:10What did I say? One cup? I forget. Feel
2:01:13like it was one cup.
2:01:16This is half a cup.
2:01:24Forget what I said though.
2:01:28Yeah, one cup. Okay, one more.
2:01:31Wow. Okay, I basically used all this
2:01:33Greek yogurt today.
2:01:40I had just the perfect amount for these
2:01:42recipes.
2:01:46Dang, that's crazy.
2:01:52Whole tub of Greek yogurt gone.
2:02:08Okay.
2:02:10So, we need Greek yogurt, lime juice,
2:02:12and spices. Okay, let's go cut a lime
2:02:16and then get our spices.
2:02:38Okay, lung juice.
2:02:44Okay.
2:03:11This is a little workout.
2:03:14Squeezing the lime.
2:03:25Okay. Um, and then spices, which I
2:03:28forget what spices we need. Have to go
2:03:31check
2:03:33grip strength test. Honestly, cuz I've
2:03:35been going back to the gym. I've been
2:03:37getting some grip strength back, but my
2:03:39hands are so fatigued. So, we need
2:03:43cumin, chili, and paprika. Cumin, chili,
2:03:46paprika.
2:03:49Cumin, chili,
2:03:52and paprika.
2:03:55Got them all.
2:03:58Okay.
2:04:08We're just gonna
2:04:15[music]
2:04:16hope for the best.
2:04:31Sure. Okay. And then
2:04:35whisk until combined. And then we add
2:04:37the chicken. Okay.
2:04:40Beautiful.
2:04:50>> We'll see what this looks like and then
2:04:52we might add more.
2:04:57I guess I can sample it.
2:05:02Sorry, the sound. I should use this um
2:05:05uh silicone dude.
2:05:23Much better. [snorts]
2:05:27Less scrapy.
2:05:43Okay, let's do a little sample samp. I
2:05:46might add more spices though.
2:05:56Yeah,
2:05:57more chili.
2:06:19I'm also adding jalapenos into this
2:06:21thing, so we'll see.
2:06:25Taste test again.
2:06:38I was just going to add a little bit
2:06:40more of everything. I think
2:06:43I think I feel the heat a little bit
2:06:46after
2:06:48a second.
2:07:06Okay, she's orange now.
2:07:10[snorts]
2:07:20Okay, that's good.
2:07:25We're going to [sighs] add the chicken,
2:07:27which I'm going to salt and pepper the
2:07:29chicken a little bit as well here.
2:07:32[snorts]
2:07:40Just a little bit.
2:07:55My pepper sucks.
2:08:06Okay.
2:08:11Add the shredded chicken and remaining
2:08:14ingredients and stir. Feel like this
2:08:16bowl is bigger.
2:08:29>> So, I feel like I'll just add everything
2:08:31into here.
2:09:01Okay, we'll mix that up and then we'll
2:09:04add the rest of the ingredients.
2:09:10Okay.
2:09:25The audio
2:09:28sounds disgusting.
2:09:32Okay, let's add in all the ingredients.
2:10:01Okay, there we go. And then we also need
2:10:04to add the corn and black beans. And
2:10:07then I think that might be everything.
2:10:33So much coin. Coin.
2:10:35Can we get some oranges in chat, please?
2:10:48Thank you. Thank you.
2:11:01Okay, I think that is everything for
2:11:04this dip. I just might double check the
2:11:07recipe.
2:11:13Probably supposed to have like cilantro
2:11:15at the top, but I have that gene where
2:11:17cilantro doesn't taste very nice.
2:11:25Let's see.
2:11:29Yep, she's done. And my camera. Oh, I
2:11:34thought the camera turned off, but we're
2:11:35good. Okay, so here we go. Now, this is
2:11:39how we're supposed to eat it [snorts]
2:11:49with chips.
2:11:58This is how you can get away with having
2:12:00chips for dinner.
2:12:02I guess this isn't really dinner. It's
2:12:04kind of like a snack, but let's get a
2:12:07scoop. Oh. I broke my chip. Let's get a
2:12:11scoop.
2:12:14See if it's any good.
2:12:23Mhm.
2:12:27Yes, it's good.
2:12:37Stunning.
2:12:39I'm very happy with it.
2:12:49M. Okay.
2:12:51So good.
2:12:56Mhm.
2:13:02Carl, thank you for the 100 bits.
2:13:06Thank you. Thank you.
2:13:09Okay, guys.
2:13:12Chicken dip dinner side quest was really
2:13:16good.
2:13:18But it was a bagel stream. So,
2:13:23let's get this out of the way for now.
2:13:27And let's cut open a bagel.
2:13:34>> [sighs]
2:13:35>> I'll just do it on a plate
2:13:45bagel. So, this is how my bagels turned
2:13:47out. Jalapeno
2:13:50cheddar bagels. They look a little
2:13:52overcooked, but that's okay. Um, we're
2:13:55going to try to slice her open.
2:13:59Maybe I need like the serrated knife.
2:14:02Yeah, let's try this one.
2:14:08Oh, this might be hard to cut cuz it's
2:14:11not very thick actually.
2:14:14Uhoh.
2:14:40I couldn't get the serrated edge in
2:14:42there.
2:14:56They're definitely different than normal
2:14:58bagels.
2:15:02Okay, got her open.
2:15:05But yeah, it's kind of pre-toasted.
2:15:14How cooked does this inside look?
2:15:38Uhoh.
2:15:40They look doughy, but the outside was
2:15:42getting dark.
2:15:44I think we failed.
2:15:54Yeah, I think it's still raw. I don't
2:15:57think I can eat it. No, my bagels.
2:16:03That's so sad cuz they smell so good.
2:16:12Cut them open and give them more time.
2:16:14Would that work?
2:16:31toast them. Is that all it needs? Cuz I
2:16:34don't know if that's long enough.
2:16:38I can try to put one in a toaster
2:16:40though. Yeah.
2:17:00Okay, we're going to try to toast it.
2:17:12>> [laughter]
2:17:12>> We'll see what happens.
2:17:15Um,
2:17:19sad. [snorts]
2:17:23Well, okay. So,
2:17:26bagels might have been a fail, but my
2:17:28dinner's good.
2:17:31Shout out to my chicken
2:17:33southwest, what was this called?
2:17:36Southwest chicken dip.
2:17:42She's a hit.
2:17:46So, we ended up with one yummy thing
2:17:47today.
2:18:06So, at least we got that
2:18:19So good.
2:18:29Okay, they're not on fire yet. They're
2:18:31doing okay.
2:18:42But yeah, I really like this dip.
2:18:44There's so much of it. Um, [laughter]
2:18:49but I wonder
2:18:51what else we can eat that dip with.
2:18:59Okay, they toasted or they popped.
2:19:03Let's grab this white.
2:19:14They're still ew. They're still doughy.
2:19:17But now they look extra good cuz the
2:19:19cheese melted.
2:19:36What do we think? I don't think I can
2:19:38eat them.
2:19:50Should I just try a nipple though?
2:19:57It's really hot right now. I got to wait
2:20:00[snorts]
2:20:02cuz it's going to burn me.
2:20:06But yeah, we'll wait. I'll try it nibble
2:20:08at least.
2:20:12I'm so sad.
2:20:26Okay.
2:20:33Hot.
2:20:42It's not great.
2:20:44It's not good. [snorts]
2:20:52>> [snorts]
2:20:53>> Oh,
2:20:59Sarah bagel fail.
2:21:02[clears throat]
2:21:02Yeah. Dang it. Okay.
2:21:05That's what you get when you're trying
2:21:06to make high protein foods that aren't
2:21:08supposed to be high protein.
2:21:13Chucks.
2:21:18Oh, Alex is here for the fail.
2:21:23Well, my bagels are undercooked and a
2:21:26little dense. Alex, but welcome to the
2:21:29stream. We failed today.
2:21:33Yes. Let me show you.
2:21:40We made jalapeno cheddar bagels, which
2:21:43looks good on the outside, but on the
2:21:46inside they're a bit doughy.
2:21:52So, yeah. So sad. I was so excited.
2:21:57Tragic.
2:21:58Um, but I side quested and I made a
2:22:02southwestern chicken
2:22:05dip.
2:22:06Look at her. And you eat it with chips.
2:22:09And this
2:22:11is so good. I'm vibing hard with my dip.
2:22:15So chips and dip is for dinner. Um
2:22:19yeah,
2:22:23this turned out good.
2:22:30Boom.
2:22:38So good.
2:22:44The chips don't like to stay together
2:22:46though, but that's okay.
2:22:53This is good.
2:22:59So, I'm very happy with this.
2:23:05At [snorts] least we got that going for
2:23:07us.
2:23:10And Alex, I went um
2:23:13thrift shopping today. And let me show
2:23:15you
2:23:17what I got.
2:23:24Maybe cuz I failed at cooking. Maybe.
2:23:26Hopefully this is true. at least,
2:23:33right?
2:23:38[laughter]
2:23:39And then I got its friend cuz there was
2:23:41two of them
2:23:44work so I couldn't separate them. So, I
2:23:47got two ducks.
2:23:51Also, I had a weird mysterious package
2:23:54show up at my house today, which I also
2:23:56want to show you guys what that was. So,
2:23:58let me quickly um get that mysterious
2:24:02package that showed up.
2:24:15Here
2:24:22it is. It's a goose.
2:24:28[laughter]
2:24:29Life? No, no, it's not life size. It's
2:24:31ginormous
2:24:33size goose
2:24:35showed up at my door today. So, I took
2:24:38him in.
2:24:41He lives here now.
2:24:45Yeah, but I maybe that's why I ended up
2:24:48buying the duck ornaments cuz it
2:24:50reminded me of him.
2:24:52Bro looks deflated. Bro might need some
2:24:55more stuff.
2:24:57He's a little
2:25:00underfed maybe. So maybe we'll take him
2:25:02in and get him fed better. Um but yeah,
2:25:07now we got a bunch of goose and duck
2:25:09things.
2:25:15They come with ears. No, I just thought
2:25:17he would look cute with some ears. So, I
2:25:20gave him some
2:25:22cat ears. I think he likes them.
2:25:28His name might be Honk, but I'm not
2:25:30sure. If you guys have any other name
2:25:32suggestions,
2:25:34let me know.
2:25:37But yeah, he does maybe need a bit more
2:25:39stuff in. He's a little flat.
2:25:43>> [laughter]
2:25:47[snorts]
2:25:52>> But yeah, it's a big boy.
2:25:57Is he? He's almost the same height as
2:25:59me. This is him on his toes.
2:26:06You have craft stores nearby? Yeah, kind
2:26:09of. and not too far away. Get some stuff
2:26:13in.
2:26:16Anyway, this is our new friend that
2:26:18lives here.
2:26:21I don't know where to put him.
2:26:28[laughter] Throw him out the door.
2:26:33Yeah,
2:26:36you guys saw that. Oops.
2:26:40>> [laughter]
2:26:47>> Who's screaming? Sorry. I got my window
2:26:49and doors open cuz I was getting warm.
2:26:54We'll close them.
2:27:05Okay, there we go.
2:27:08Less kid noise.
2:27:12Yeah, people take stuffed animals on
2:27:14trips. Honk might be a little big. Yeah,
2:27:16I used to bring the sad egg. That's why
2:27:19we have the egg emotes cuz I used to
2:27:21bring him and take travel photos of like
2:27:23the traveling egg cuz I thought it was
2:27:25just funny. Um, so yeah, I used to bring
2:27:28happier sad egg on bike tours.
2:27:33Honk might be too big.
2:27:43Nomon.
2:27:46Okay, bagels and dinner took 2 hours and
2:27:5030 minutes. Fortunately, bagels were a
2:27:53fail, but that's okay.
2:27:57I'm a little sad about it. I might have
2:28:00to find that old bagel recipe I used to
2:28:02make and just make normal bagels.
2:28:06that actually work
2:28:09>> cuz the other bagel recipe you boil and
2:28:11then you bake them.
2:28:13>> Too much flour maybe. But I needed it
2:28:16felt like I needed that much flour for
2:28:18it to not be so sticky.
2:28:21But yeah,
2:28:24[sighs]
2:28:31it's okay. We failed on the bagels,
2:28:32which I didn't need to eat right now. It
2:28:34would suck more if we failed making
2:28:36dinner and then had no dinner.
2:28:40So, it's okay.
2:28:53Who's online right now? Any good raid
2:28:56suggestions?
2:29:04I see me with a goose.
2:29:11Nice.
2:29:14There's somebody making
2:29:16more lemon cookies and the title is
2:29:18called Zestfest
2:29:29maybe.
2:29:32I'll raid them.
2:29:37>> That sounds fun. Potentially.
2:29:41Um, but yeah, today was just a short
2:29:43cooking stream.
2:29:45Um, next stream might be another bagel
2:29:48redemption or some art, I'm thinking.
2:29:53Um,
2:29:57but yeah, I'm not 100% sure.
2:30:01But we'll
2:30:03try to do something again soon. I think
2:30:06the weather's not good tomorrow, so
2:30:08tomorrow could be a good cooking/art day
2:30:11potentially.
2:30:13Um, but yeah, I hope you guys enjoyed
2:30:17the bagel fail.
2:30:20I'm sad that it didn't work out. But
2:30:21yeah, if you ever have any cooking
2:30:23suggestions, just pop them over on
2:30:26Discord cuz I'm trying to think of like
2:30:28fun things to try to learn how to make.
2:30:32Um,
2:30:34so yeah, if you have any fun
2:30:37suggestions, let me know. I do at one
2:30:40point. Maybe I should learn how to make
2:30:42um like mini tramis or something cuz
2:30:46tiramisu I really like,
2:30:49but I think you need a lot of niche
2:30:51ingredients. Or maybe I should make a
2:30:53mini um carrot cake with cream cheese
2:30:57frosting.
2:31:00Oo,
2:31:01I need to make mini versions. I've
2:31:03learned.
2:31:06Yeah.
2:31:11That could be good.
2:31:13Okay. Well, I'm gonna raid
2:31:17raid out and I'll see you guys next
2:31:20time. Now you're talking my language.
2:31:23Yeah, I like baking, but it's just hard
2:31:26to eat that much baked goods. At least
2:31:28with like dinner and stuff, it's like
2:31:31not as crazy as a portion.
2:31:38Yeah, I could give them away
2:31:42to next door.
2:31:47All right, sending you over to Osfest.
2:31:53I [laughter] think they're making
2:31:54cookies over there. So, yeah.
2:32:11What a way to end the stream, eh? What
2:32:14the hell?
2:32:16[gasps]
2:32:17[sighs]
2:32:18Anyway, bye guys.
2:32:21Yeah, we might need a bagel redemption,
2:32:23the sequel. But yeah, hope you had a
2:32:27good time with me. Hope you're having a
2:32:29good start of your week. I had a nice
2:32:31day because it was beautiful and sunny
2:32:34today. So, I was thriving. But yeah, I
2:32:37hope you guys had fun. I'll see you guys
2:32:39next time. Everyone, have a nice
2:32:42delicious dinner if it's dinner time for
2:32:44you. If not, I hope you have a good
2:32:46dinner later.
2:32:48Yes, [laughter] I'm going to go hang out
2:32:50with Honk and um yeah, get him some
2:32:56stuff and feed him a little, maybe some
2:32:59dip.
2:33:01But yeah, see you guys next time.
2:33:05Um, maybe tomorrow. I'll let you know on
2:33:08Discord when I go live next.
2:33:12Goodbye.
2:33:14Goodbye.