Okay guys so we are here at the market and we’re gonna choose some ingredients for today’s class and listen to the teacher about more details so come over with us …
Okay guys so we are here at the market and we’re gonna choose some ingredients for today’s class and listen to the teacher about more details so come over with us …
Okay guys so we are here at the
market and we’re gonna choose some ingredients for today’s class and listen
to the teacher about more details so come over with us So we gonna keep things minimal today because we want to be
really fast on our feet because we’re in a group and we don’t want to slow things
down so I’ve got my magnet pendant here I’m gonna capture all POV shots here and
get up close and personal with all the ingredients it’s gonna be great when we
go to the garden pick the herbs and do some cooking and then we have our pivot
stand this is gonna be good for getting some cool unique angles I don’t know how
we’re gonna use it yet but let’s see how we go on and then we have our magnetic
sticky base again don’t know what’s gonna happen but let’s see how we can
use it and at the end if we make some good friends and we have some selfie
moments I’ve got the selfie stick here so let the adventure commence and let’s
get cooking so now it’s time to venture into the garden and choose all of the
fresh ingredients for the cooking class being totally hands-free definitely has
its benefit that meant I could get really really involved in the group like
trying the freshly picked herbs was also carrying all of the other ingredients.
And FYI purple flowers taste surprisingly good kind of like a better
purpose kettle definitely recommend and I think you’ve all heard this enough
lately but wash! your hands ingredients chosen no let’s go cooking! As you can
see I’m paying very close attention to the class but also thinking how am I
going to cook while using this tiny camera, so let the improvising commence for sure that was my favorite mountain
trek from this whole experience let’s get saucy I genuinely cannot think
of any other kind brother is sleepy Belov getting these angles so easily but
if you do no one let me know down in the comments cheers everybody now it’s time for – number two so here
we’re preparing the curry paste which as you can see requires a good amount of
elbow grease I got some chili in my eye so I’m gonna
play it safe with the glasses and put the Easy Clip here for a high pass oh I
got burned by some oil here so I got an aloe vera POV but the burns don’t stop
me it’s time for the next dish with gold mounted on my glasses it was super easy
to get a super wave facing down shot of all the preparation goes high prolapses
can go up to 30 minutes so this is perfect if you want to get a long shot
of the whole cooking process go on the glasses was also perfect for capturing
some hands-free BTS shots over and done with and I’ve got another Burnside’s
that’s wonderful Trev in Thailand however you may have realized we don’t
have this there so we’re gonna head them to downtown and I’ve got a little
surprise okay so we are back from the cooking
class we’re back at the hotel but we had to wake up at like 7:00 a.m. this
morning so our usual cameraman Gabby has like
pasta because he’s super super tired however we didn’t make Dussehra at the
cooking school which I see is an opportunity because basically it’s
Gabby’s birthday but he doesn’t think that I know and he never celebrates his
birthday so I want to surprise him with a cake and also get a nice cool short
hot air at the same time so I’m gonna head out and called me to pick up a cake
and then let’s get a birthday POV to surprise him and now you measured
birthday surprise is on happy birthday to you happy birthday
dear Davi happy birthday to you my god thank you thanks so much so that is as
we’re ending the day with very few stomachs and some birthday blessed happy
birthday Gaby thank you you don’t look a day over 31 oh well thank you if you
stuck around to the end of this episode if you thought that my cooking was good
let me know down in the comments likewise if you thought it was to be
improved also let me know down in the comments but speaking of which if you
try out any of these with your insta 360 call don’t forget to hashtag and start
to research they go cooking because I’m gonna be checking it out and there might
just be a little prize in there for the best upload but thank you again for
joining us on this journey if you did enjoy it if you haven’t already make
sure you subscribe click on the notifications and I’ll see you for the
next one say bye birthday boy bye but I want to
get you on camera oh you’re going no really okay are there
“KITCHEN” The restaurant is a universe consisting of two worlds: a dinning-hall and a kitchen. And for a restaurant to thrive, these two worlds must help each other. – Excuse me. …
“KITCHEN” The restaurant is a universe
consisting of two worlds: a dinning-hall and a kitchen. And for a restaurant to thrive, these two worlds must help each other. – Excuse me.
– I’m listening to you. There’s too much butter in here. Would you please tell the cooks
to redo the salad? Yes, of course. I’m sorry. They’ve asked me
to redo the salad. Thank you for doing that. This is the way you like it. – Well, here. It’s way better.
– Bon appetit. If one world helps the other one, the other one won’t stay in debt. Where the hell
are you going, tell me? What happened here? Nothing’s happening here.
Everything’s fine. I just have butter-fingers,
so I’m gonna redo it now. But… any little thing
can ruin this whole balance . I’m sorry, I’m sorry. Fedya, I told you
the cutlets were expired. So, what are you doing here? Should I tell you in details? Why the hell are you using
the guest bathroom? Maybe the whole kitchen
will start coming in here. Of course we will. Our bathroom is broken. It’ll be fixed only
the day after tomorrow. Vitya, I don’t care
what’s wrong with your bathroom, but you won’t be coming here. Did you hear that? Give Victoria Sergeyevna gloves, she wants to fix our bathroom herself. Come on, give me the wrench
number 32. – Where is it?
– And where is it? Quiet! What? I’m washing my hands. Is everyone here? All right, then. Until they fix the staff bathroom, you’ll be using this bio toilet. Good day to you. Ugh, I’m not going in there after him. Excuse me, honey,
I’m not doing anything wrong here. I was just eating. Well, you should have been
doing the opposite. As it says in Ecclesiastes’ book, everything has its own time. By the way,
thank you for the warm corner. Maxim, your senior lady came in. She ordered a bouillabaisse. Good afternoon, good afternoon,
dear friends. We are reporting live from the kitchen
of the restaurant “Claude Monet”. Who are you filming?
You have to film me. The thing is, in the last two weeks, our chicken-butt has got a regular guest. And in this regard, we have a question. Mr. Chicken-butt, how did you satisfy a senior lady
so much that she wants only you? You just envy me because I have a regular guest
and you don’t. Okay, stop wagging your tongues. Here you go, your Bouillabaisse. There you go again, Max. I told you, you don’t have
to take out the dish yourself. Don’t worry about it.
It’s my pleasure. You don’t mind? No, no, I don’t mind. What a smell… Are you a magician, Max? I did my best specially for you. – Bon appetit.
– Thank you. Hello, Victoria Sergeyevna. Come on, sit down. Victoria Sergeyevna,
how is everything in my kingdom? Everything’s fine at the restaurant. Yeah, well, thanks God. Why are you looking at me? It doesn’t suit me? Oh, no. It’s very good.
You look sort of… younger. Thank you. Is that you? Oh, I’m sorry. I’m trying out for a new movie.
It’s needed for the part. Yeah, I got it. That’s what I thought. What kind of movie? It’s very good. I read the script,
I didn’t understand anything. Nothing at all. It’s art! It’s not like our rubbish. Now I’ll read you the ending now,
you’re gonna be amazed. Imagine a waterfall… a river… Karlos is lying on the edge of a raft… – Karlsson? (Karlsson-on-the-Roof).
– Yeah. Karlos. – Karlos.
– Yea. Cold wind from the shore
indifferently flutters the hair that will never touch
Rebecca’s hand again. Well, you understand… I don’t have a lot to flutter
on that raft, so I’m walking, getting used to it,
so to say… He’s a very famous director. – Jael Kopash.
– Who? A Romanian art house director, very famous in certain circles. – Jael Kopash?
– Yes. It’s the best director
of the present days. “The sublimation of tenderness”,
“The gray veil”. That’s right. I’m sorry. You see, people know him, love him. That’s how it turns out. Dmitry Vladimirovich, your coffee. – What’s that?
– It’s coffee. I didn’t ask for it. That’s how you do it, Ilya!
That’s how! You’ll go far! Well done. If you keep up like that, you’ll take over
Victoria Sergeyevna’s post. Why not? Like in 30 years, why not? By the way, it suits you very well. Ah, you’re a sneak! Okay, in 15 years. – Does it really look good?
– Yes, it does. It’s so itchy, if you only knew… It’s tingling even. There’re even the pimples . You can’t come in here. It’s the manager’s order. – Vitya?
– Vika, stop this circus. Take this guard off. Vitya, you’re the Chef of this restaurant. So? Do you think it’s okay for people
to see you coming out of the bathroom and you just
cooked their food with these hands? But I didn’t cook food in the toilet! Let’s go to the kitchen. Are you striving for your pensioner? Yes, of course.
This is my first regular customer. First she orders bouillabaisse, and for the main she orders
a flounder turbo and asparagus. Your lady has ordered a flounder turbo. Got it? I’m about to finish it.
Tell her 2 minutes and it’ ll be ready. Look at this man. In two minutes, he can satisfy a woman. Off you go. Ah, that’s how you want to do this! I’ve put up with your peasants
in my kitchen for two years. And now, listen to my order… from now on, your stumps are forbidden
to go beyond the handout table. So what are you going to do? – Chef, what are you doing?
– Quiet! Well, Vitya, its not me
who started this war. Infantry! Fire! Take it away. “KITCHEN 1 : 0 DINING HALL” Filet mignon with mushrooms
and two filet mignon shinkale. Are you o-o-out of your mind? They’re on the stop-list! “KITCHEN 1 : 1 DINING HALL” “KITCHEN 2 : 1 DINING HALL” “KITCHEN 2 : 2 DINING HALL” – I’m sorry for the delay.
– It’s all right, Maxim. – I’m ready to wait for you as long as you need.
– Thank you. You know, Maxim,
I have a confession to make. Have you noticed that
I’ve been coming here for two weeks? Yes, I’ve noticed. You seem to like
the way I cook, don’t you? No, Maxim,
I don’t come here for a fine cuisine, but for a young man with sensual black eyes and such strong and gentle hands. Pardon. I have to go now. Bon appetit. – Kostyan, it’s a total mess.
– What is it? I don’t know even how to tell you this… – Anyway, this old lady is hitting on me.
– Max… – Don’t say that about Victoria Sergeyevna.
– I’m talking about her! Just don’t turn now… – Idiot.
– Oh, come on, you! You’re young and you live once. – You should to try everything.
– Shut up! Come on, go for it.
She might leave you her fortune. Thank you, man, I will. Excuse me, this is for you from Max. Okay, brainless. Everyone’s free until tomorrow. Bye, everybody. Here’s more orders.
There’s a group of eight people. What damn orders?
It’s time to go home. And Victoria Sergeyevna said that these are
very important guests. So please. Okay, Kunstkamera,
let’s finish these orders and go home. But hurry up. Everything’s so delicious! – Well, thank you for the late dinner.
– I didn’t get it. I just decided to treat my guys. “KITCHEN 2 :3 DINING HALL” Guys, thank you, well done. Hurrah! Let me I’ll call you back. Where?
No, I just came to the zoo. And what are we chowing here? – I hope, it’s not on me?
– No, no, of course it’s not. I just decided to treat my waiters
for a good job. Oh, is that what we call a good job? Okay, eat. – Set up a table for me over there, too.
– Oh, yeah, yeah. I’d eat something, too. Oh, shit, I can’t get used to this. Nastia, take the order. What is it? Do you want more? – One more salad.
– All right. I’ll give you a salad. And a final touch… Here… – What’s this?
– It’s a salad. It’s an old French recipe… It’s passed down from generation
to generation “le meurt d’ancien”. It doesn’t look nice,
but it’s finger-licking good. So take it. Please. Thanks. – What’s this?
– It’s … an old French recipe. Alright, beauties… Dima, what’s that on your head?
A wig or implants? Why do you care what’s on my head? Look here!
What did you cook for me? What’s this shit, I’m asking you? Dima, we didn’t know it was for you. What’s a difference for who? Why is there such a mess
in the kitchen, guys? Okay, I’m taking a decision. I fine the whole kitchen 20%. ” KITCHEN 2 : 10 DINING HALL” Why are you laughing? Why are you smiling, dopey?
Why are you smiling? What are your eyes for? To carry the trough and watch
what you’re serving. Do you understand? Dmitry Vladimirovich,
what does Nastia have to do with it? She’s a waiter
and she has to look at this shit. What she serves and to whom. So I take a second power-decision. I also fine the waiters 20%. “KITCHEN 10 : 10 DINING HALL”
Zip your mouths. So, I’m telling you, I’m telling everybody, I have an important meeting
with the director tomorrow. I’m not going to say the family name.
Just try to screw it up. Just try, I’ll show you. Hello, Maxim. Here I am. Hello. And what are you doing here?
Who told you my address? Well, I got your note with the address. Wait… – I didn’t send you any note.
– Shhh… Why is the door open? – This looks like a wrong time.
– No, you’re right on time. Thanks for passing by. But better come to the restaurant. Here’s your coat. Alright, Maxim. Max, are you for real? You’re just like Maxim Galkin
(russian comedian, 27 years younger than his wife). Bon appetit. Here’s your coffee. – Victoria Sergeyevna.
– Ilya, where are all the waiters? I don’t understand. I’m the only one. I don’t understand myself
what’s going on. It’s strange. And no one’s answering the phone. “YESTERDAY”
It’s ridiculous! Vika and the Chef are fighting
and we have to put up with it? Well, what can we do? Well, you know what?
Yes, we can do something. We won’t come to work tomorrow.
Then we’ll see what happens. Anyway, do what you want, and I’m not coming to work tomorrow. And you, if you want to tolerate this,
go ahead. What’s gonna happen to us? So? Do we have a deal? Okay. And why is Victoria Sergeyevna
serving everything herself? That’s none of your business. Chef, today the only waiter
that came to work is this redhead. Seriously? Can you smell that? Uh, no. It’s a sweet smell of our victory. Bon appetit. – Hello.
– Hello, Kostyan. I understand, of course,
that you and Nastia have a day off today… Max, listen,
this is not a good time at all. Call me back exactly in five minutes. In five minutes? … In 35 minutes. Please. Excuse me,
when will you bring my order? Right away, just a minute… And here’s your salad. – Enjoy your meal.
– Thank you. Here you go. Yeah, I love
to work at corporate events. Yeah. And you can call the manager. – How are we doing?
– We’re good, everything is great. Is my table ready?
Any time now, Jael will be here. Jael Kopysh. The director. And I told you, Victoria, you have to pull up
your level, not just your tights. We’ll get it ready right away. This wig is driving me nuts. I have eczema right underneath it. Hello, are you Dmitriy Nagiev? Hi… What do you want?
Autograph? – I’m Jael Kopysh.
– Very good. Really?! Well, you just look so good. Hello. And I apparently got old, stopped recognizing directors anymore. – Great.
– Yeah… Well, here we are… This is our, uh… – This is our manager, Victoria…
– Yes.. ….Sergeyevna. – Welcome.
– Thank you. I see, it’s not your first time here. Yes, I’ve been coming here
for two weeks now. Well, why don’t I know this… It’s my method of work with actors. – I wanted to see what you were like in life.
– That’s genius, ah. That’s genius. That’s what
the world celebrity is, so to say. – Please, please.
– Yes, sit down. You can sit right there… Maybe you’ll give me an autograph. Yes, by the way, your Russian is great. – My mom was Russian.
– Oh, really. And I’ve lived here until I was 17. – But that was a long time ago.
– No… It can’t be truth,
probably not very long time ago. A couple of years ago maybe. Well, you’re about 20, 22 years old. What? This woman won’t let me lie. I know she won’t. Yeah, please, don’t worry.
Relax. Listen, chicken-butt, why don’t you start working
as a waiter? It’s just that you’re more valuable
there then you are here. Why not? Maybe I will. I served one dish and a one thousand tip is in my pocket. Thank you. Max… look… it seems like your old lady
has switched to Nagiev. Oh, shit. Come on, don’t be so upset. You’ll meet some more experienced
women in your life. – The food here is great.
– It’s not bad. Although the staff
leaves much to be desired. Come on! They’re professionals. – Please.
– Thank you. – Bon appetit. Sorry to keep you waiting.
– Thank you. Dmitry Vladimirovich,
you’ll have to excuse me, of course, but there’s a total mess in the dining-hall today. Three people have left, after they have waited
for their order over an hour. And it’s because all the waiters,
well, except for me, of course, did not show up for work today. And it’s all because of Victoria Sergeyevna. Excuse me, for the moment. I understand. How come they didn’t show up?
Where are they? How do I know? There’s a redhead over there, the bartender’s working.
What are you talking about? The cooks are beauties. What are the cooks
doing in the dining-hall? What are the cooks doing here? – It’s our marketing move today.
– What is it? It’s a marketing move. The cooks serve
what they’ve cooked themselves. It’s very popular in Europe now. What are you doing? We’re gonna fix this right now. And you enjoy…. so to say… the environment. Follow me! I don’t understand shit.
What is happening? – Where are the waiters?
– They didn’t show up today. What? How come they didn’t show up?
Why? – I don’t know.
– You don’t know? You don’t know
where your employees are? – Do you know what that says?
– That someone’s not doing her job. And he’s right. It’s a rare case that the old man is right.
I’m sick of it, Victoria. – Why are you all attacking her?
– What? You have to admit, Chef,
it’s your fault, too. What? You’re almost 50 years old,
and you’ve started this childish war against the dining-hall
that’s hurting all the staff. All this could have been avoided
if you’d just given up in the beginning. I don’t get it. What war? A war on my money, huh?
All right, guys, that’s enough. That’s enough. You’re fined, both of you.
For a hundred thousand each. So, one more time. Victoria, I am addressing you. Make sure these… cooks aren’t walking around
the dining-hall. Okay? Chef, it was chicken-butt who came up
with the idea to help the waiters. Chicken-butt, come to the office. Forgive us, me and my stumps. They’re normal guys. But sometimes they flip out. You know, Dimitri,
I have to be honest with you I didn’t like you that much. And then there’s your stupid wig. But… when you lost your temper, I realized that that’s what I need. You were so… so wild, so real. You’ve got this rabid energy. You have such sensual eyes. You have such… strong and gentle hands. In young actors like you, Dimitri,
I find true inspiration. It’s been a long time
since anyone called me…. a young actor. For the sake of your inspiration,
I’m willing to do anything. Beautiful. What for? That’s your… 30 silver coins. You’ re fired for betrayal. What is trust? This lightweight elusive matter we create
from the bits of dedication and hard work for days, months, years. And it can be destroyed
in the blink of an eye with a thoughtless act. Human trust is an absolute value. Though sometimes, when you lose something valuable,
you can find something that has no price. SUBSCRIBE NEW EPISODES
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Hey, folks, I’m Walter. And I’m Rebecca. And we’re gonna make some tomato and parmesan risotto. I know risotto seemed to be like very, very scary, but Rebecca it’s actually really …
Hey, folks, I’m Walter. And I’m Rebecca. And we’re gonna make some tomato and parmesan
risotto. I know risotto seemed to be like very, very
scary, but Rebecca it’s actually really easy to make, right? Yeah, takes some time and effort, but it’s easy. It’s actually really really easy. Just takes a
little time. Risotto sounds scary cuz it’s like one of those big restaurant things right? Yeah,
so this recipe is actually from Bon Appetit. One of our favorite magazine. So what do we got
Rebecca? What do we got for ingredients? We have olive oil, onions, garlic. The best
thing ever, tomato paste in a tube. Tomato paste in a tube. Why is that so exciting? Because otherwise you get those little six ounce
or four ounce whatever they are cans and you end up with like, half a can and it goes bad. This
stays good longer. Stays good for a long time. Yes, it does. Okay.
What else? Arborio rice. Arborio rice. So that’s a special kind of rice.
You don’t actually cook it in water per se you cook it in, you know, whatever it is you’re
making. Go ahead. Tomatoes. Cherry tomatoes. What else? Oh, there’s cheese and butter. Cheese and butter. Everything is good with
cheese and butter. And although the recipe doesn’t call for it, I’m
going to use some white wine. White wine. Okay, And broth. I’m using vegetable broth, but you
can use whatever you want. All right. What are we doing? What are we
doing? How do we make this? First off, you get the broth warm. Okay, get the broth warm. You want to get it kind of simmering. Back there broth simmering. All right. Then we’ll put some olive oil in the pan. Olive oil in the pan. Okay. So then we add the onion. Add the onion. Ooo, listen to that. And we’re supposed to cook this over medium
until it’s golden and very soft. Our stove runs a little hot so I’m doing it slightly under
medium. Yeah so this will take about 5, 10 minutes. They say eight to 10. Yeah so think about eight to 10, we’ll check
back in a minute. Rebecca, noticing that it’s a beautiful cut on those onions. Look at this. Finely chopped and for me, this is about as
finely chopped as I get. Sorry about that. You were looking at it and
then it went foggy. So we’re looking for a light golden. It’s getting there and you know, like
golden is relative to it also depends on how hungry you are. If you’re really really hungry,
that’s good. That’s like golden. If you can wait a little longer, then it can be you know, a
little bit more of a golden. So general rule of cooking. The more hungry year hungry you are,
the faster you’re going to cook. The next thing to go in will be the garlic, and
we have a general rule of thumb whatever a recipe, amount of garlic, a recipe calls for, as
long as it’s getting cooked, we double it. Hmm. We learned the hard way making, I believe it was
hummus. Hmm. Not to do that on uncooked garlic, however. No, there is such a thing as too much garlic
when it’s raw. When it’s cooked however, no such thing. Sorry, if you have a problem with garlic,
you will not do well in this household. Trying to direct my wife to tell her to dump the food
towards the camera rather than away because you know, we’re both right handed and of course I
put the camera on the right side because that’s where all the light’s coming from. Kind of pour
the food in from this side. I’m super right handed girl. Yeah, we’re both super right handed. One tablespoon of tomato paste. There, that’s
about a tablespoon. About a tablespoon. Again, I didn’t really measure, but… You know you really don’t. I mean, in baking,
you really got to measure but when you’re cooking, not so much, not so much. You can have
a little fun winging it a little bit more. Basically we’re just cooking this till the
tomato paste darkens a little bit. Now we add in the Tomatoes. This is what you get for trying to get
me to do things left handed. My wife knocks everything over. His fault dish left handed Our first bleep. And also the recipe calls for some nutmeg, but I
don’t particularly like it in savory recipes, so I’m not adding it. Another rule when you’re cooking for yourself,
if you don’t like an ingredient, don’t put it in there. All right. I’m basically cooking these until some of the
tomatoes start to burst. Some of the tomato start to burst,so are these,
are these grapes are these cherry? Heavenly salad tomatoes. There’s cherub. Cherub, heavenly salad
tomatoes. Ah, you can just smell the sweetness coming off of them. The recipe calls for cherry, but this is what
the grocery store had. Right? And again, you know, if you go to the
grocery store and they don’t have that exact thing, very often you can find substitutes.
There’s a lot of websites out there and apps that’ll actually tell you, we just put in the
item, it’ll give you a suggested substitute. Personally, I want about half of them to be at
least slightly burst. There you go, at least slightly burst. Mostly
burst. If they were all burst you’d be in trouble but since they’re just mostly burst, let
me have a look. Okay, what’s next? Rice, one cup of rice. One cup of rice literally just dumped it right
in there. It’s not like your, your, you know your white rice, your jasmine rice, your brown
rice where you go ahead and boil it up in water. The Arborio rice just goes right into the dish,
and then we’re going to add water to it. How much salt was that Rebecca? A bit. A bit. These are pretty cool. These are again,
we also got these at Sur La Table. You just crank the little handle. So it’s got the salt
inside. These are awesome salt shakers. We’ve had them for a while. Yeah, here’s the pepper Sur La Table has their own brands … Yeah, These now. This is… Kuhn Rikon Kuhn Rikon, really nice. They work really well.
And you don’t I mean, we’ve had these for a couple of years now. Awesome. So just stiring
the rice right in with the tomatoes. No, no liquid has been added yet. And then what we’re
going to do is just slowly add the liquid in. And then it’s just add liquid, stir, let it
absorb, add liquid, stir, let it absorb. It’s just a process that takes time, but there’s
nothing really scary about making risotto. And here’s the wine it didn’t call for. Now, why are you adding the wine? Because most risotto recipes do call for wine
and I like the flavor. So basically Just stir this until pretty much most of the wine is
absorbed. Okay, that looks to be pretty absorbed. Absorbed, here she goes, she’s going to do with
the right hand because you she can’t do it with the left. No, I can’t. But you see, so she just put two ladles of the
liquid in there, the broth, that’s a vegetable broth. So basically, you’re gonna cook the
liquid almost completely away to almost dry. You’ll be able to move the spatula and actually
see a little bit of a dry spot on the pan and then that that’s when you go ahead and add two
more ladles. If you push this aside, you can kind of see
there really isn’t a lot of liquid that fills in the space. So, I’m going to add some more. There you go. So that was the first ladle
through, now she’s adding a little more liquid, and that that’s what you’re looking for each
time. Probably after this one, I’ll just do one ladle
at a time. So this is the second addition of the liquid.
Starting with the third addition, she’ll start doing one ladle at a time. So we’ve used about
half of the liquid that was in the pan, plus that half a cup of wine. And so we did 1, 2, 3, 4, 5 and now six ladles.
And it’s definitely starting to thicken up, it’s not taking quite as much liquid as it did
before. So as you pour this in, the rice is just absorbing the liquid in. And you don’t need to start constantly, but you
do need to stir frequently. Yes. Now the difference between frequently and
constantly Rebecca, what would that be? Constantly is not stopping. Yeah, yeah. So How often would be frequently? Less often than constantly. So, stir it frequently. You want to taste? Oh, sure. Mmm. Firm yet satisfying. It’s a little bit, it’s
still a little crunchy, a little crunchy on the inside. The thing about the risotto, you don’t
want it completely mushy. You want it to have a little bit of a bite to it. Italians call it
al’dente. We want to have a little bit of a bite in there. Not necessarily a crunch, but I’m a
little resistance when you eat it. Smells so good. You, see how easy this is you can make
this at home easily. I heard that you can make this easily. Taking over. She’s taking over. She doesn’t try.
I think I was stirring constantly. I wasn’t stirring frequently. That was my problem. This is just so you have time to To do what? Play with my friends? Hi. I’m glad
y’all are enjoying Where’s Walter. This is a lot of fun for me. It’s funny. I produce all these
things for other people. Rarely do things for myself. So this is fun. Thanks for joining. That
was ladle eight. That was ladle number eight, I believe. It smells so good. So we’ve got let’s
see. So we got rice. We got tomatoes. We got garlic, Onion. Onion, Olive oil. Olive oil, tomatoes, Salt. Salt. No pepper yet. Broth. Oh, yeah, the veggie broth. Wait wine. Did we mention wine? Yes. The white wine. And we still got butter a
d cheese to come. Might be there Might be there. Mmm! Oh, that’s absolutely
perfect. Absolutely perfect. It’s soft but it’s got a little bit of a resistance in the middle.
Spot on. Perfect, ladies and gentlemen. Oh, look what she’s doing now. Not very gracefully,
adding butter. Oh yeah, this is when it gets real good look at
this. Look at this. How much cheese is that, Hon? Uh… Mmm, that much. Looking at that, oh, look at how
beautiful that is. Now, folks risotto in about 30 minutes. You know, you can’t call and order a
pizza in 30 minutes, but you can make a risotto in about 30 minutes. Just to give a little sauciness. A little sauciness, she says. That was ladle
number nine. So even though we had the perfect cook on the risotto, she just wants to make it a
just a you know, a little bit more liquidy in the broth. Look how absolutely beautiful that
is. Cook it for four or five minutes. Four or five minutes, just a little, a little
bit of that liquid cooked down. And then taste it, see if we need salt and
pepper. Look at that. And look how pretty that is.
Right. Huh? So we’ve got, we’ve got the risotto, we’ve got a little bit of just torn
basil on there. Now depending on what you like, you know, maybe you want to have a little
Sriracha on there, add a little bit of heat to it. You could add a little hot sauce to it. You
can add some chili flakes to it, like Rebecca. She’s getting some chili flakes right now. Yeah
crushed red pepper. But there you go. That is tomato and cheese risotto. And more cheese. And more cheese. Molly the Wonder dog. Molly
come here. She is 13 years old and she has been cleaning our floors for all those 13 years.
She’s not as good as she used to be. She’s a little slower now. Her eyesight’s not there.
But go to your local shelter. Labrador Friends of the South.
I wanted to eat noodles today. I made three simple and delicious dishes to make with noodles. First, pork belly and red pepper paste noodles. Half cucumber 0.3cm thick 5 pieces …
I wanted to eat noodles today.
I made three simple and delicious dishes to make with noodles. First, pork belly and red pepper paste noodles.
Half cucumber 0.3cm thick 5 pieces of onion three whole garlics 4 tablespoons red pepper paste 2 tablespoons vinegar 1 tablespoon sugar,
1 tablespoon starch syrup, a bit of pork belly Noodle without squeezing water moderate amount of red pepper sauce 2 teaspoons sesame oil. in a bowl Cut pork belly and put it on top. a bit of sesame to be delicious The second is soy sauce perilla leaf noodles.
7 sheets of perilla leaves are 0.5cm thick. 1 hot pepper three whole garlics 1 1/2 tablespoons soy sauce, 1/2 tablespoon vinegar, 1 tablespoon sesame oil, 1 tablespoon sugar, 2 teaspoons sesame seeds, two servings of noodles a teaspoon of wasabi in a bowl
1 yolk the aroma of wasabi and perilla leaves
a charge against the yolk to be delicious Third, chives.
two liters of water 18 dried anchovies one piece of kelp palm size
a bit of radish I put 5 onions, half onions, and half garlic and boiled them over medium heat. When it boils up, reduce the heat to low and boil for 30 minutes. Three pieces of fishcake are 0.7cm thick. three whole garlics Chives 200g, 5cm long. 1 tablespoon soy sauce for chives,
2 teaspoons sugar and 1/2 tablespoons vinegar. 1 tablespoon red pepper powder, 1 tablespoon soy sauce, 1/2 tablespoon anchovy extract. a bit of salt When it boils up, I put out the fire. three servings of noodles warm water a bit of seaweed
a bit of sesame in mixture If you eat chives and noodles together,
to be delicious
Yeah Now, you know you gotta stay safe when you’re cooking in the kitchen. So Ima give you some safety tips – for when you’re using a knife. Now here we …
Yeah Now, you know you gotta stay safe when you’re cooking in the kitchen. So Ima give you some safety tips – for when you’re using a knife. Now here we go, here we go. Now – Boys and girls sit down and pay attention, because y’all already know that it’s time for a lesson – For some ill safety knife skills to use in the kitchen – To mix it up, chop it up, throw it down in the kitchen, boy! Boys and girls, sit back and follow me. listen up, im about to drop some knowledge at your feet I got 6 easy steps, for you about knife safety Ready, Set here we go with steps 1 through 3 The Sharper the better says rule No. 1 Cause the shaper it is, the less likely it’ll slip just to make sure that yall keep finger tips Now, No. 2 gets straight to the point So listen to me – When it comes to your arsenal, you got quite a bit to choose So when you start on the job, you always gotta check that you have the proper tools No 3. Says you gotta be “so Fresh and so Clean, Clean” So you don’t pass germs from one to the next And if you have an accident, you won’t have to trip Boys and Girls sit down and pay attention Cause yall already know that it’s time for a lesson For some ill saftey knife skills to use in the kitchen To mix it up, chop it up, throw it down in the kitchen Boys and Girls sit down and pay attention Cause yall already know that it’s time for a lesson For some ill saftey knife skills to use in the kitchen To mix it up, chop it up, throw it down in the kitchen, what! Ahhh, man its time for verse 2, coming to you with steps 4 through 6, My Padawans in training, keep up we’re almost through No. 4 ,just like ET is all about a home They say it’s where the heart is, it’s the safest place to be So when you’re done with your tools, like Elliot get em where they need to be Yeah, like Elliot get them where they need to be. No 5. is all about that crucial technique Y’all know what I mean, the skills to pay the bills So in class make sure you don’t sleep please! No 6. Just Calls for common sense Just take the time to stop and pay attention And just like Luke let the force flow through you Now you’re all set, you know what to do. Ima let you know that I put my trust in you.
Hi, my name is Christy Morgan, and I’m the Blissful Chef. Today we’re going to talk all about beans. They’re a power house of nutrients, full of fiber, with no cholesterol. …
Hi, my name is Christy Morgan, and I’m the Blissful Chef. Today we’re going to talk all about beans. They’re a power house of nutrients, full of fiber, with no cholesterol. They’re some of my favorite foods. Displayed out in front of me is the before and after of the beans after they’ve been soaked and cooked. They expand double to triple their size after you soak and cook them. Here we have red beans, which are great to use in chilis and stews. These are black beans, which you can use for a variety of bean salads or dips. Garbanzo beans are very versatile. Here we have pinto beans, which are used in a variety of ethnic cuisines. Here we have cannellini, which are used in Italian cooking but you can use them for anything. These are adzuki beans which are a traditional Japanese red bean used in savory dishes and sweet dishes. Kidney beans are great to use in stews and chilis. Beans like kidney beans and garbanzo beans could benefit from soaking. That aids in digestion. When you’re doing a long soak, add about 2 inches of water above the beans and leave them for 4-6 hours or overnight. If you don’t have time to soak your beans overnight, you can do what’s called a short soak. What you’re going to do is put your beans in a pot. Bring it to a boil. Set it aside and leave it for 1-2 hours. Then you’re going to drain off the liquid and put in fresh water before you cook your beans. You’ll do that with a long soak as well. When you cook your beans, be sure to salt at the end, not at the beginning because that could prevent the beans from cooking all the way through. I like to add a piece of kombu in my beans. All you need is a one inch piece. Just throw it in and remove it when you’re done. It’s a great idea to buy your beans in the bulk bin at the co-op because they save you a lot of money that way. I’m Christy for Co+op, stronger together.
Welcome! Today I’ll be throwing together pasta for lunch The only mushrooms I have are these enoki mushrooms They’re pretty easy to prepare and cook Shrimp wil go well with this …
Welcome! Today I’ll be throwing together pasta for lunch The only mushrooms I have are these enoki mushrooms They’re pretty easy to prepare and cook Shrimp wil go well with this dish I had trouble opening the bag ◕‿◕ What’s the proper way to cut lime wedges again? I totally forgot Eh, this is fine Well. I seem to have forgotten how to cut tomatoes as wellIn hindsight, I should have cut out the stem I ended up picking it out after I saw it Unfortunately I don’t have any classic herbs Cilantro is green and flavorful, it’ll do. Bundling cilantro together first makes it easier to cut I’ll use good old butter as well Woops my pan is still dirty Clean! Oh. Ok now clean! Oil Look at how they slide around! Garlic Every last bit! ୧(ಠ益ಠ)୨ Shrimp, now defrosted Mushrooms …oops, realized I need more time for the mushroom to cook I’ll take out the shrimp so they don’t overcook :p Hmm… More butter. Break apart the mushrooms Focus. I can do this! Aha! Mushrooms are soaking up the butter Red pepper powder Salt Rice cooking wine Smells good! Almost forgot the cilantro Sauce done! Pot of water Boil Done boil. I don’t eat pasta often But when I do, angel hair pasta is my favorite pick Not sure how much I should cook Ended up dumping the entire box in This might be too much… Finally submerged! Not done yet I taste a bit Done now I should be more gentle folding in the sauce Time to eat! The enoki mushrooms were a really good addition They’re a bit crunchy in a way They taste like they soaked in the salted butter Next time I’d make more sauce Maybe use more oil I also found out that I had a container of dill hiding in my spice drawer ε(´סּ︵סּ`)з I will need to use it the next time I make pasta I like these bite sized tomato pieces Turned out the cilantro wasn’t much of a substitute though It’s okay ^-^ Acceptable! I will do better next time Clean bowl Found it! Tada! ＼(＾O＾)／ Pizza Pops The canadian version of hot pockets Two minutes I like to heat these in a pan after microwaving To give it a bit of a crunch The sizzle is so satisfying I have to keep flipping And make sure they don’t burn They have a bit of color now Oops! This one’s a bit burnt By the way, if you have ideas on what recipes I should try please comment below your ideas! Scraping the burnt part off might help a tiny bit (⌒-⌒;) My friend came into the room He says he’ll take the burnt one “Here! :)” I grew up eating Hot Pockets when I was a kid My favorite was the ham and cheese …These aren’t quite the same But they’re still satisfying Done eating! If would like to support me please help translate the subtitles for this video click “like” or get notifications through my Instagram @lazycook.ig Thank you for watching ٩( ๑╹ ꇴ╹)۶ I drink this almost daily *waits patiently for water to boil* This is also my favorite mug here These are chrysanthemum flowers Gotten as a gift I usually put 3 – 4 in the cup So warm and soothing Snack time! Where is it? Found it!
Hello, I’m Brad Cook, the new President of Snow College, and I can’t tell you how excited I am to work with you in taking Snow to its next level of …
Hello, I’m Brad Cook, the new President of
Snow College, and I can’t tell you how excited I am to work with you in taking
Snow to its next level of excellence. I am a proud badger alum and it is a
thrill to back at Ephraim to get reacquainted with that Spirit of Snow
that I’ve missed after being away so many years, but no matter where I’ve gone
in my career Snow College has never been far from my
mind and I’m excited to now be in a position to engage more deeply with this
great place. I come here with a firm belief in the critical importance of
giving our students the best and most affordable experience possible. Helping
them achieve their academic goals, and successfully launching their careers, and
preparing them for lives of success. Places like Snow College recognize the
changes that the future demands of Students. The main campus in Ephraim, and
the Richfield campus, understand the world is inherently interdisciplinary
and that employers require more than just skill training which is necessary
but insufficient. The new economy demands thoughtful, engage, imaginative and
innovative graduates and this requires institutions like Snow to harness the
power of technology to create innovative learning environments and offer a broad
array of programs that meet not only our students transfer goals but also help
meet their career ambitions. I’m very enthusiastic to build on the successful
foundations of the current programs in both Ephraim and Richfield and I look
forward to finding ways of extending additional training education to the
broader six-county service region, but at the top of my list of priorities is
listening and learning from you the students, faculty, staff, alumni and
community and others who make Snow such a special place I want to hear about your
experiences at Snow and your ideas for its future so that we can understand
together the critical opportunities and challenges for Snow College. So in a time
when there is hunger for innovation everywhere Snow College can prepare a
generation of students that can rise to the challenges of our current age. The
world is in flux and we need to continually rethink and reimagine
education to help students face a rapidly changing future so then they not
only can succeed, but thrive as Shakespeare once wrote, “We know who we
are but we know not what we may be.” and it’s my sincere belief that Snow
College is positioned to be a wellspring of innovation and creativity and stands
on the verge of another exciting era Snow is an extraordinary place, with a
special and unique history, but it still has important work to do. Its best days
are still ahead and I’m eager for the opportunity to join you as we, together,
guide it toward its next level of excellence and public service. Thank you