It’s been raining for like the past four or five days here in South Carolina. At least nine people have died in South Carolina following what officials are calling a thousand-year …
It’s been raining for like the past four
or five days here in South Carolina. At least nine people have died in South
Carolina following what officials are calling a thousand-year storm. Hundreds have been forced from their homes… Roads and bridges are closed. We’ve got to get
people downstream evacuated… Music note because if this dam goes… 50,000 people are going to be washed
away. I grabbed my kids… Music tune and prayed that the water didn’t come any higher. Music tune Music tune Once we got into the first 24 hours and water started to come through underneath the front door… That’s when we knew it was serious. All the rain fell. We had like roads collapse… some bridges collapse. A lot of damage. I really underestimated the whole scenario. It was a lot of water
everywhere. In October 2015 there was severe
flooding throughout the state and because of that we had 24 counties that were
presidentially declared disaster areas. So that’s over half of our state. We had people who lost their houses. People who lost their cars. They may have lost work! So we’re here trying to make people whole. Trying to help people recover from the flood even though we’re a month out. Music note Music note Music note The USDA Food and Nutrition Service has
three primary disaster Nutrition Assistance Programs. We can provide USDA Foods for congregate feeding. This would be feeding being conducted by a local feeding organizations such as the American Red Cross or the Salvation Army. We deal with Congregate Feeding. Mass Feeding for anybody and anybody that’s affected by the floods. We work with our partners and mass feeding which would be
the Red Cross and the Southern Baptists and providing feeding wherever the call
may be. And so that’s where we come in… and when they need food they can come to us and we can access our stores of USDA Foods, whether it’s in our state contracting warehouses or
even in school locations and we can put those resources to using get those to
the shelter is that neither most. When we see a storm coming, we reach out to all of our states in the region to find out what their current inventories are. All protein! All protein goes here! And how it works for us in South Carolina. We had that inventory We were able to look at what our menus are. And we were able to take those menu items and substitute USDA Food free of charge. At the federal level, disaster feeding response is organized under FEMA’s National Response framework. That framework is
broken down into 14 Emergency Support Functions Food Assistance is operated
under Emergency Support Function-11 and we worked very closely with Emergency Support Function-6, which is Mass Care. In a presidentially declared disaster or
emergency, FEMA will work with our voluntary agency partners to respond to
any disaster event. We do this in conjunction with ESF-11 of which USDA is the primary coordinator. So it’s important that ESF-11 and ESF-6 talk to one another and have a good relationship built. The worst thing you can do during a disaster, is to walk into somewhere and you don’t know who you’re talking to, you never met them before. So having those established relationships before disaster strikes is key so that it could speed up the disaster feeding response
as much as possible. Music note Music note Music note We also have the USDA Foods that can be
provided as part of a disaster household distribution program and that would be
food that would be put together in food boxes and again provided by disaster
feeding organizations to distribute to households that are sheltering in place. When Sandy hit we saw that was really going to be a serious impact on a high
population area. There’s a real need because many of the grocery stores
weren’t open, so the Food Nutrition Service was able to provide us with foods
for disaster household boxes where people could prepare their own foods but
didn’t necessarily have access to foods. We were able to provide meals to 23,000
people. Maybe sometime for clients don’t always realize where the coming from but… we did not have those foods in house! The USDA made a huge difference. Music note Music note Music note We are expecting 18,000 people over the
week. We’re expecting approximately 50,000 applications. Yesterday, we saw close to 3,000… My neighbor who’s here today called me this morning said, they’re here… Music note let’s go! Music note Music note Music note Music note Music note Music note We have the Disaster Supplemental Nutrition Assistance Program and this is a program that would meet the needs of individuals who might not qualify for our regular SNAP program, but who have experienced disaster-related expenses such as loss of income or loss of property they’ve had relocation
expensives or in some cases loss of food due to power outages. If you already have SNAP benefits this line is not for you to use. It’s gonna be applied to your card automatically ok? We are helping those that were impacted by the flood. So we have our general population coming in through this door. They come in, they are
filling out their applications. They see a certification worker and then we refer them to issuance. We also have a special area for our disabled and elderly. State agencies need to weigh carefully whether or not a D-SNAP is the most appropriate response for their population. So, for instance several things need to be in place. The impacted areas need to receive a presidentially declared disaster for individual assistance; also, commercial channels of food distribution need to be
up and running. Grocery stores need to be open so that
people have places to go and shop and redeem their benefits. South Carolina went through a lot. Where it started rising? Yeah. This program truly means the difference between a family sometimes being homeless and not. My name’s Kimberly, I’ll be assisting you today. Sometimes being able to put food on the table for their family or not. It’s an opportunity for families to be made whole. I’m here to volunteer with DSS, D-SNAP program because the need is so great and the people are so grateful. the biggest thing that I would consider is the flow of the customers and being well organized. 1540! Having a flow where the customers know where to go. 33! That you have enough staff. 30! To be able to direct people, as well as to help people to complete their applications if need be and to direct them to issuance. and you can go to issuance. and then to direct them to exit. Thank God there’s a system, that…it works! Music Any little bit of help that anybody can
give me goes a long way… a long, long way. I get a chance to serve others. It’s
just important to see that as an agency we can make a difference in the lives of
so many. To me it means that someone cares, somewhere. If USDA can be even a small part of providing meals to families that have been through disaster We can go home and we can say it’s been a good day. Thank you a million, million times over for being here for the people of South Carolina. Music
Well hello folks it’s Mike here I just want to welcome you back to Keto Style and today we got a treat for you we’re gonna be making chicken broth our …
Well hello folks it’s Mike here I just
want to welcome you back to Keto Style and today we got a treat for you we’re
gonna be making chicken broth our chicken stock as some people want to
call it technically there is a difference chicken broth is basically
when you stood down just chicken meat and chicken stock is when you taken stew
down the chicken meat and the skin and the bones along with some vegetables
that we add to it and typically I put what’s called mirepoix which is a French
word down in Louisiana they call it the Holy Trinity which is carrots onion and
celery and so we add that to our power cooker with some salt and pepper and we
come up with chicken stock so that’s what we’re gonna do for you today so
we’ll be back were you here shortly since we’ll get all this stuff together well alright today we’re going to do
some chicken broth chicken stock we’re going to take out the good old power
cooker and we’re going to get ready to put some chicken breast or die actually
not breasts but thighs in there I’ve got twelve thousand the canister here for
the power cooker and I’ve got some vegetables already made up and chopped
up I’ve got some carrots some onion and some celery which is also known as the
Holy Trinity down in Louisiana our mirepoix and as in French and so it’s
always good that those vegetables to your chicken as you’re making it up so
let’s go ahead and get started with that the only thing that I’m gonna need to do
is I’ll go ahead and and get the chicken and we’ll place that in our power cooker
here and the next thing I want to do I want to go ahead and get these
vegetables whoa look at that ain’t that pretty
he’s got them already pre chopped up and ready to go dump them babies in there like that next
thing I’m gonna do I’m gonna add some hot water and fill these up cover this
pretty good now also I don’t know if you can see this or not but I’ve got this
filled to the maximum level that you can fill this up in my power cooker you know
as far as water and that’s what I usually do when I’m making broth I just
take and put my chicken bread our chicken thighs down in there and put my
vegetables in on top and then just fill it up to the maximum on water and I’m
going to add about two tablespoons of salt and probably about a tablespoon of
pepper has a little bit more pepper than a woman to have but anyway that’s okay
and so now that we’ve got that in there we’ve got our water in we’re just going
to add our lid or get that on get that set now these have a release on them and
you want to make sure your release is down so it will hold pressure
everything’s locked in place what I typically do on my power cooker is
taking set it for stew and then I’m going to adjust my timer our time up for
like 15 minutes and then that thing will start to pressurize and begin to stew
down these chicken thighs and so as soon as that does we’ll come back to you and
we’ll show you how to make chicken broth chicken stock all right well are in stupid has cooked
down our chicken we’ve been using thighs in this this recipe here for chicken
broth and so the power cooker has released its pressure as you can see
this little red button here that’s a pressure release indicator to let you
know there’s the pot is not under pressure anymore I’ve got the release
valve up here push so all the pressures out and we’re going to get ready and
take its lid off and make sure that water drains out the top of that the
folks I want you to just take a look at all that vegetables right there we got
that carrot and celery and onion and everything’s all cooked up and all the
chicken thighs are cooked down and everything so we’re going to get ready
and separate all this out and we’re going to take the vegetables out and
separate them we’re going to get the chicken thighs out and as soon as we do
that we’ll be coming back to you here shortly
okay we got all the vegetables separated out of the inch dupatta or pyre cooker
is actually the kind that I use and we’ve got a lot of fat left in that
broth and everything we’ve got the chicken thighs separated out here as you
can see and what we’re going to do now I’m going to take and put the thighs now
that I’ve got all of the vegetables out I’m going to put these thighs back in
this broth and I’m going to cook all this broth this bones and chicken meat
this chicken thighs and all the skin down one more time it’s typically what I
do I usually stew it down twice and that makes a real hearty broth and so we’ll
we’ll get all that entered in there and into the pot and everything and what
we’re going to do we’re just gonna put the lid back on this
and begin to stew this down the pressure cooker down for another 50 minutes and
as soon as that’s done we’ll be back we didn’t kind of show you what we do as
far as straining and and bottling up the problem well alright we’ve got the
chicken thighs put back in the pressure cooker the reason why I don’t add these
vegetables back in and once you pressure them down one time they become very very
tender and so if you did it the second time they’re liable to start falling
apart and I just don’t like that in my broth
so anyway we’ve got the chicken thighs back in in the power cooker and we’ve
got the power cooker set for another 50 minutes and we’re going to stew it down
now I did not add anything but just the thighs I put the thighs of the the bones
and the skin back in the power cooker and I did not add any more water or any
other spices or anything like that I’m just going to stew it down one more time
and that’ll make a real hearty just an awesome flavor and awesome tasting broth
so just as soon as this thing gets done on the second time on the pressure
cooker we’ll come back to you and we’ll show you how we strain everything out
and then bottle it up and and go from there okay
well alright this baby has cooked down for the second time and the power cooker
is shut off the button is popped down so we’re going to get this lid off and I’m
going to show you what this broth looks like oh look at that my goodness I mean
that is some rich looking broth of course their skin and bone and
everything still in there so we’re gonna have to go ahead and start straining
some of this out and get some of this broth and skin and everything and we’re
gonna have to separate the bone to so everything’s still in here but we’ll
begin to dump some of this broth out here and show you how rich this is dark
and golden look at that right there just in that ladle
but win anyway we’re gonna strain it through this little sieve and and try to
get most of it out now there will be a little bit of particles in it there’s
gonna be you know some fat for sure because once you stew it down with the
skin and the bone and the collagen and and gristle and everything that’s in you
know the chicken some of that’s going to come out in your broth and if you don’t
like that you can certainly take in and strain that out you know using
cheesecloth or something like that if you need to get it further than then
what just coming through these little cells are like but anyway I’m going to
pour some of this up show you what it looks like in the in a jar I just want
to show you how dark and rich that is man that is awesome
homemade chicken stock chicken broth and so anyway we’re going to just kind of
bottle this up we’ve got a little funnel here that we use for canning vegetables
in order to pour it up in a quart jar and but anyway that’s I believe I can
just pour that hopefully without spilling it I don’t
have a full quart I just wanted to do this just to show you what this looks
like but don’t you look how dark and rich that broth is that is so awesome
well folks there you have it there’s homemade chicken broth chicken stock and
it’s so easy to do if you like what we’re doing over here hit the like
button be sure and subscribe to our youtube channel and that way we’ll be
making some other videos and hit the bell button beside it that way you’ll
get notified when we have new videos out and everything and so we’ll be coming
back to you again soon there’s a mic over here at quito style
-I’m chilling. Nah. Because I didn’t really eat that much. ♪♪ Mmm, mmm. “Drunk Eats,” lower Manhattan, let’s go, baby! I’m starving! ♪♪ Jonny Shipes on the check-in. Born and raised …
-I’m chilling. Nah. Because I didn’t really
eat that much. ♪♪ Mmm, mmm. “Drunk Eats,” lower Manhattan,
let’s go, baby! I’m starving! ♪♪ Jonny Shipes on the check-in. Born and raised
in New York City, and today is one
of the cold days. We are in Lower East Side, about to go eat
my fucking favorite food. We’re going to have some drinks. It’s going to warm us right up, and I’m going to show you
what this part of New York City is about, and, you know,
it’s just a good vibe, real creative, real artistic, and the food is banging,
and the bars are fun. First stop, on the corner of 6th
and Avenue C is Bobwhite’s. I don’t know if there’s even a
man named Bob White that exists, but if there’s a man named
Bob White that exists, God bless your soul. -Hey. Welcome.
-How you doing? When inebriated, fried chicken is a good go-to. Why? It allows you to
continue the party, so you might catch me at a bar
around the corner shit-faced. I leave. You sit down. You eat that sandwich
with that bun with the sauces
flying everywhere. Gets you right back
in the game like a champ. We’ll go with a fried
chicken sandwich, please, a Buffalo chicken sandwich, and I’d like to try the barbecue
one, some mac and cheese. I know this man will only
lead me to the promised land. ♪♪ All right. Now, we’re going to
try all this. This — This is
the Buffalo chicken. I will fucking murder this
in three bites, okay? I don’t even give a fuck
if there’s shit on my face. Just let me be in heaven
for a second. It’s everything that
I’ve been waiting for. I stayed away from here
for a month because I knew I was coming
to show you guys this place, and God, did I miss you. Like, I missed you, dude. They make this sandwich
by pressure frying the chicken. It’s crispy,
and it’s soft chicken, and the sauce is orgasmic. Motherfucker. I don’t even know what this
little guy is, but it’s — He’s cute. Oh, this is with the honey. Now, macaroni and cheese. I’m lactose intolerant. This is going to ruin me
tonight, but you can’t not have
the mac and cheese here. It’s too good. Is Bob White a real person, or that’s just the name
of the place? -No, bobwhite is a bird.
-Bobwhite is a bird? -Bobwhite is a bird. -That just exploded my mind.
-This is a bobwhite. -Holy fuck. Do you live in the neighborhood?
-I live on 7th Street… -Okay.
-…in between B and C, so this has been
a neighborhood gem. -Like, what’s your go-to?
-So the go-to, I think, is the Buffalo chicken.
-Same. -Because —
-That’s me too. This was your go-to to show
her tonight, right? -Yeah.
-What’d you have? -I had the chicken tenders
and french fries. -Interesting. So not — You’re not big
on the chicken sandwiches? Wow.
-I had the same thing. -So, so, so hold on. Could I convince you guys
before you leave to try the Buffalo
chicken sandwich? Look at that.
That’s a work of art. That’s just good fucking food,
man. All right. I hope this changes your lives
the way it changed mine. New York, baby. Crazy, right? Let it marinate. Right? Thank you so much. -Thank you. -Did you know bobwhite
was a bird? -As you can tell, my energy
is a little lower now because I just had
six fried chicken sandwiches. We are on our way to one
of my favorite spots. This is more in the SoHo area,
little more of a bougie area than what we just came
from on Avenue C. Shout-out to everybody
on Avenue C. That’s not a diss. Hello. Yes, I know. I know. So we are at Café Habana. For 15 years,
I used to come here with my fat ass
and get the corn… Ooh.
…the chicken, and the shrimp, and that’s exactly
what we’re going to get today. We’re going to keep it simple,
to the point. -What can I get for you?
-What do you recommend? -Mojito.
-A mojito? Done. Let’s do it. You’ll notice here, too, like,
the people that work here, a little more trendy.
Yeah, and you know the bars around here
reflect the same thing. This is, like, a really popping,
happening area of town, so that, along with a restaurant
like this combines for a really
potentially good night. Really nothing has changed here
since I’ve been here 10, 15 years ago. I bet you when you go back
to the bathrooms, there’s still, like,
the little beads that come out. It’s just a good vibe. -Enjoy.
-Thank you. Mayo, cheese, a little bit
of paprika. If you notice, the corn
is cooked just right. You feel me? It’s very simple, well-prepared
Cuban food. Pollo mirador. Look at the sauce, real deal. You know, when you think
about having a few drinks, this is, like,
a good rebalance yourself. You go get some chicken,
put some rice in you, and then boom, you’re ready
to go back again. This is really good shrimp,
not too spicy. Knock it out
with some rice on here. This is your guys’
first time here? Are you guys going out after
this, or what’s the game plan? Got it, so this is really the
stop after you had some drinks. And now you’re just hanging. What’s your go-to dish? Cuban sandwich? Yeah, the corn is insane, right? Where do you live? Damn. So really what you really
need to understand is they drove an hour-plus
for this Cuban and corn. Put that in the fucking books,
okay? Aah. That was smooth. It’s 1:00 a.m., and you are about to
go see me scarf down a meal that you would think was
7:00 p.m. in Midtown, okay? But it’s not.
We’re on the Lower East Side, 1st and 1st, going to one of
the best Italian restaurants I think I’ve ever had. Late-night eats like this
is just what makes New York City so special. You know, there’s a whole bunch
of bars here. You look right here,
there’s an Irish bar, One on One, and I actually think
I’ve been in a fight over there back in the day
when I was a kid. You know, Lower East Side,
this is where it all goes down. There’s a lot of
drunken college kids that are just running around
and getting shit-faced. Ah, Lil’ Frankie’s, my favorite. Whoo! Remember, this is 1:00 a.m. You’re not going to some
random poo-putt Italian hole-in-the-wall spot
that’s serving you bullshit. What you’re about
to experience inside is the best Italian
in New York City. So we’ve been to
a few spots today, but this spot holds a near
and dear place to my heart because I’ve been coming here
for over 15 years. Till 2:00 a.m. on the weekdays, till 4:00 a.m. on the weekends,
this is the spot to come. Spaghetti limone,
which is really what I’m here for tonight,
is bonkers. Drunk or not drunk, this is where you really
stuff your face. You go home.
you sleep, and in the morning, you ask yourself
why did you do that. -Any questions so far? -I usually don’t do
the specials. I just get right
into what I love. So we’re going to go
with the burrata, please. Can I get the spaghetti limone,
because, you know, the order wouldn’t be complete
without that, you feel me? Just your regular pizza. -The pizza margherita?
-Yeah. And some zucchini fries. Why eat a French fry
when you can go green, my man? Feel me? Fried, still bad for you,
but a little better. Check this burrata out, right? Look at it ooze out. That’s real, real good burrata
right there. -Excuse me. Spaghetti limone. -Thank you.
-You’re welcome. -This is culmination
of three meals, okay? First you get the chicken. Then you get the corn. And then you get
your spaghetti limone. ♪♪ I swear it never gets old.
I swear to God. Forget how good the food
is normally, this is late-night food
at this point. There have been many races
to Lil’ Frankie’s to make sure I got here right
before 2:00 a.m. to get this. Sometimes if I really know
I’m going to want this tomorrow, I’ll order a second one
and put it in the fridge and the knock that out
the next day. Mmm! I didn’t get this dad bod looking this good for nothing,
you know? It’s not easy work. How you guys doing?
What’s up? Jonny.
Are you from here? Where at? Oh, word. Where? We probably know a lot
of the same peeps. That’s my best-best friend. That’s another great thing
about not only Lil’ Frankie’s
but New York City in general. You never know who
you’re going to run into. This man right here, we know
all the same people, people I’ve worked with,
people he’s worked with, and I love that, genuinely
from the bottom of my heart. That is what makes New York City
so special. You feel me? How you doing? Right. Yeah? I’m a late-night person, too. Did you just hear this? For not ever coming here before,
bro, you picked
one of the best spots. All right. One more spot to go. There’s about this much room
left in my stomach. ♪♪ I’m doing this for you. I’m giving you a guideline
to when you’re out shit-faced, leaving that bar and
Lil’ Frankie’s might be closed, there’s one last spot
for you to go. And now we’re in
Stuyvesant Town, 14th Street,
middle of New York City. Nothing sleeps here, okay? Where did I choose to go?
Halal Guys. Normally it’s a cart outside and there’s a line
of about 60 to 70 people. Meat chopped up, bang, bang,
bang, bang, bang, bang, bang, rice, white sauce,
hot sauce, and you’re good, and this is what we’re going
to finish with tonight. -I’ve never been here before.
-How you guys doing? -All right. And yourself? -Man, it’s the end
of the line for me. I’m going to take a
chicken platter only please… -Mm-hmm.
-…with white sauce and spicy sauce, please. And that sauce is hot, right? -Very hot.
-That sauce is hot. Real deal, the real ones know. You’re going to tell them,
“Oh, put more red sauce on it.” It’s finished for you, doggy.
Thank you, bro. -You’re welcome. Take care. -Mmm. See, like, that’s spicy. You know, there’s a lot
of train stations over here, a bunch of colleges. How you guys doing? You down to talk on camera
about Halal Guys and how — -Oh, I’m so down for it.
-Have a seat. We kind of look alike.
-A little bit. -A little bit. -I might grow stubble out
a little bit. -You feel me?
So you go to college here? -Yeah, I go to NYU.
-Got it. And you’re ending up here to eat
at the end of the night. -I’m here. First mistake.
First time I ever had Halal… -A lot right?
-…way too much red sauce. I was dying. -See, I know what
I’m talking about. -Here’s the order —
Chicken and gyro combo. -Whoo! -Not a fan of shredded lettuce,
so I get no lettuce. -No lettuce. -But you ready
for the game changer? Chopped up pita on top.
-Wow. Sometimes the youth
can teach adults. Bang. Bang. -Cool.
-Bang. -Because then you get
the bite with — -Why don’t all you guys come
sit and talk for a little bit? What’s your best excuse
to get money from mom dukes or pop dukes? -Best excuse…
-Museum. -Museum? I like museum. It sounds smart. -A lot of it is really
just for food. I didn’t plan on spending
this much money on food. -Are you guys from New York?
Or where you from? -Nah.
-Nah, I’m from Denver. -Oh, word?
-Yeah. -So they got the good
weed out there. -Oh. -All right, bro.
-Good to meet you. -All right.
We have seen it all tonight — Bobwhite’s, Café Habana,
Lil’ Frankie’s, and Halal Guys. “Drunk Eats,” Vice, thank you
so much for having me. I love you all, man. ♪♪ Okay. They also have catfish on the
menu, which I don’t fuck with. Can I curse? You know, and shout out to every
other city in New York — Fuck my life. Let’s do it one more time.
-Cut!
– Hey everyone. I hope you’re having an amazing day. It’s Mark Wiens. I’m in Bangkok, Thailand. I’m handing with my friend, Drew, – Hey, guys. How you doing? And today …
– Hey everyone. I hope you’re having an amazing day. It’s Mark Wiens. I’m in Bangkok, Thailand. I’m handing with my friend, Drew, – Hey, guys. How you doing? And today we are in Silom, which is, It’s one of the main downtown financial districts of Bangkok. Full
of sky rise office buildings, and, so, at lunchtime,
just floods of people come here to eat street food. And so, we thought it
would be a lot of fun to take you today on a Silom, Thai, streetfood, lunch tour of Bangkok. We’re not even sure exactly
what we’re gonna eat, but we’re just gonna go
to some of the popular, famous, stalls, and share it all with you in this video. (traffic sounds) That was okay. – Could have been better.
– It was okay. (electronic music) – (Speaking in Thai) Okay. Okay, the first place we’re
stopping is called [Store] Hey, what’s up, man? – Mark Wiens! – (laughing)
– What’s going on, brother? – [Mark] What’s up, man? – Oh man, I watch … I watch all your food videos, man. That’s so crazy to see you.
– Thank you. Thank you. – I’m having a little
trouble reading the font of this Khao Man Gai spot, but it’s a chicken and rice spot called “Khao Man Gai Ban Deed Kim.” It’s right in the heart of Saladang. Right on [Street]. If you have gotten off the
BTS at Saladang station and walked down this road, there’s no doubt that you
have passed by this stall many, many, times. We’re here before lunch,
it’s just after 10:30 AM, so it’s not very full yet. But if you come here … Drew, man- If you’re here right at noon, these tables will just be packed. And the good thing is we’re here early, so we can get a couple meals in before the main lunch rush arrives. So, we’re gonna have
chicken and rice first. – Yes, sir. – You’re ready?
– Yes, man. Let’s do it. – (speaking Thai)
(grunts) – [Mark] Oy. (laughs) (knife hitting chopping block) (speaking Thai) (chair being pulled) – [Mark] Alright. Cool. – [Drew] Yeah. Looks good, man. – Yeah. As soon as you
order- Maybe we’re a little- We’re on a little bit
of a wobbly table, here. – [Mark] ‘Khao’ means “rice”, ‘Man’ is like the fat, or the oil, and then ‘Gai’ is “chicken”. So you have “Khao Man Gai”,
“Chicken Rice” that is exactly chicken rice.
– Sure. – [Mark] And then there’s always sauce. You have to have sauce. – [Drew] And we just watched a guy chop the chicken in the back, and you know- he really dissects it at a perfect angle every time. – [Mark] They also sort of flatten it with the knife,
– [Drew] Right. so that it … Yeah, it
just fits beautifully over your plate of rice.
– Yep. – [Mark] Before we try the sauce, let’s just try a bite of the rice, ’cause either rice has got to be fragrant. You can see that it’s
just kind of glistening. Cheers. – (humming)
– (humming) – Garlic-y. Right? – It is, yeah. I like the rice. It’s very fluffy. – It’s delicious, man. – And it is very fragrant. And you can feel each
individual grain of rice because it’s so fluffy. Then, you got the chicken, which is actually
almost… It’s very moist. Very succulent chicken. (traffic and people speaking) – That chicken’s so soft. – It’s time to sauce. I believe there’s some
[Sauce Name] in here from what I can smell. It’s fermented soy beans, but then there’s also
ginger and chilies in here. It really is all about the sauce. I mean, the chicken
and rice are excellent, but the sauce is almost drinkable. And you can see the
shredded ginger in there. Let me get a nice, good, giant, bite to just maximize the sauce. – That sauce. Addicting, that flavor. – [Mark] It’s the fermented
soy beans, which make up most of that flavor.
– [Drew] Right. But that gives it such a depth of flavor. Then, you’ve got the ginger in there. – The ginger kind of kicks in after. When you said, then I started tasting it, but the first taste is not ginger. – So, they only add a little bit of ginger to the actual sauce. That’s why there’s an entire bowl full of extra ginger for people
like us that need it. And the, of course, chopped chilis. Okay. That should be good
for the next few bites. Maybe a little bit of extra sauce on there for extra good measure, of course. Oh, and that is a perfect bite. (traffic sounds and people speaking) (humming) – With that extra ginger.
– Yeah. – [Mark] But even the
ginger is not that pungent, ’cause I believe that it’s young ginger. – You can tell if it’s young or old? – Yeah, yeah, yeah. – That’s experience, guys.
– Oh, yeah. He knows if it’s young or old ginger. – [Mark] Younger ginger is more juicy and a little bit sweeter. Then, the final component
to Khao Man Gai is the chicken soup. And there’s some winter
melon in here, too. Okay, I’ll eat the winter melon. (hums) Yeah, chicken soup is nice. That winter melon just actually dissolves right down your throat.
(electronic music) ( traffic sounds) – [Mark] That was a great way to begin.
– [Drew] Yeah, dude. – [Drew] Good little
appetizer for the day. – We’re gonna move on
now to the next spot, which is just down the road, and hopefully they’re open. ( people speaking and traffic noises) – [Mark] It’s now 11 AM, so a lot of carts are starting to set up. Street food is starting to set
up for the main lunch rush. I think we can fit two lunches in before the main lunch.
– Absolutely. Before the real lunch. – Absolutely. I’m looking forward to it. – We’re getting a head start. (traffic sounds) – [Mark] Passing by this place, it’s called [Store Name]. This is one of my absolute favorite places for green papaya salad. – That’s one of the best.
– Oh, my favorite. (electronic music) – We walked almost- it’s almost to Satun, which is the adjacent business, financial district of Bangkok. But we just made it to the
spot, this is the place. – Alright, Drew. Oh, cool. They have these stands for the chair.
– Oh, yeah. Look, they have your chair standing up there.
– Whoa. – Never seen that before. – [Waitress] (speaking in Thai) – (speaking in Thai) Awesome. (laugh) – What just happened? (laughing) – So, we just decided to get beef … (speaking in Thai) We decided to get beef
soup with everything. There’s meatballs,
there’s the braised beef, there is probably some
organs, there is tendon. (people speaking in Thai) – When we ordered a mix of everything, it means all the meats, all the beef. What he does is he takes
the basket strainer, which is the boiler, he
grabs some of the fresh beef, there’s some liver there.
There is some tripe. He sticks it in the basket,
then he blanches it real fast, just a quick blanche, and
dunks it into that hot beef soup. It’s so aromatic. Then, he takes some of the
pre-cooked braised beef, which is sort of like
brisket-y, brisket-y meat. Just blanches that real fast, sticks it into your bowl. Then, add some of the soup into the bowl, then finally finishes off with some of the fried garlic, and a sprinkle of pepper. – So excited – (laughs) You ready to go eat it? – Yeah. – Okay. Let’s go back to our chairs. – [Drew] That smells delicious – [Mark] You can really smell
the star anise in there. They also include some
lettuce, as well as some water morning in there …
– Right here, this guy. – Yep, to it. And that even
increases the fragrance. So, we got that Gao Lao version, which is just a soup
with rice on the side. You could also order this with noodles. You can get it however you like, and you can get whatever
organs you like as well. – Man. – Yeah. It’s almost, it’s so aromatic. You taste all of the
Chinese herbs in there. It has this sweetness to it. – Kind of like soy, too. – [Mark] I’m just gonna
reach my chopsticks in and take whatever I get,
which in this instance, happens to be a piece of liver and a piece of the fresh beef. – [Drew] That broth. – [Mark] So fresh tasting,
because all of the meats apart from the beef that’s been braised, everything is just flashed blanched. – [Drew] There are all
kind of different textures going on in here.
– [Mark] Yeah, it is. I mean, it’s not like one consistent meat. They’re different shapes, different sizes. – [Mark] Now that we’ve
tried the broth and the meat, it’s time to make our sauce. It’s fish sauce in a soy sauce bottle. You add chili, a little bit of fish sauce, and then mainly is
chili vinegar, which is- yep, this one would be the green sauce. There it is. That is the perfect … Give that a little chopstick twirl. That’s your beef dipping sauce. – What is this one? – That should be liver. – Liver. (electronic music) – [Mark] Into the sauce. Oh, yes. – [Drew] Lunch crowd is coming in. – [Mark] Yep. – Wow. – Oh. – [Drew] Spicy, sour. They
add all the kicks, man. – [Mark] And I just kind of
almost let it sit in the sauce, ’cause this sauce is so good.
– [Drew] Dunk it. – [Mark] Dunk it, and let it just soak. – [Drew] Like a sponge. (electronic music) – [Mark] Okay, I’m gonna try meatball next and another thing you can do
that I like to do sometimes is … Pour it on.
– [Drew] Pour it on? – Dropped the ball, too. – Oh. It’s really spongy, but firm at the same time.
– It is, yeah. – Good.
– Go down with some rice. – Thing about this chili sauce, when you mix the chili
flakes with fish sauce it becomes a liquid chili
paste and it burns your lips. It just stays on your lips the whole meal. Whether that’s a good or bad thing … For me, it’s a good thing,
but you’re always reminded of that spice, man. – Oh, the tripe is incredible. It has a snap to it. Like a little, just wonderful,
cartilage-y crunch to it. (people speaking and dishware sounds) – [Mark] (speaking Thai) now as we’re leaving, it’s
actually even still before, I think it’s still before
… Yeah, it’s 11:50, but you can see the Silom lunch rush now is starting to build up. Now there’s a whole crowd
waiting to eat here, so it’s good we got here 30 minutes ago. And by the way, the
place is called Yee Jay. – Amazing man. Like, I’m
already getting kind of full, and I know that’s a bad thing, because we have more coming, right? (laughs) – [Mark] Now we’re ready
for the real lunch. – [Drew] Can’t wait. – [Mark] But yeah, that was … – Give you the sweats. – I got the sweats. I got the sweats. – It’s already humid
outside we had the soups. – Yes. Exactly. (laughs) (electronic music) (people talking) – This is the next
restaurant street food stall. This is a place that’s
very famous for noodles and it is right at noon. This is perfect time
for ultimate busyness. This is just the atmosphere that I love so much about Bangkok. – [Drew] Yep. Right on the street. – Stalls, the aromas of
beautiful soups and chilis and limes.
– Absolutely, man – [Mark] Oh, yeah. (speaking Thai) (laughing) – This places is called Kuay Teow Khae. You can choose your size,
40 bot, 50 bot, 60 bot. She told us that the 60 bot
version, that’s the special, that’s the big bowl that
comes with everything including Moo Grob, which
is the crispy pork belly. (bowl being filled) – The action and energy
here is so beautiful, and what’s noticeable when
I’m standing here by the cart where she’s assembling the noodles, she’s actually blanching the
noodles back there somewhere you can’t really see. Then, they’ve got some of
the seasoning ingredients here at the front. The final step, if she
blanches the noodles, then he adds in the mixed pork, the egg. The nice touch is that he
squeezes on the lime juice. The lime juice is not cooked out, which preserves the flavor. Tosses noodles, adds
on some more seasoning, so that’s … You just smell the citrus, the lime aroma. It smells so good. And that’s why there
are so many people here. – Did we even get a table? – [Mark] We’re waiting for a table because there’s kind
of a queue over there. – Okay. So she’s …
– You ain’t gonna lie. – [Mark] No, we’ve got it.
We’re waiting for a table. We’re in line. We’re in line. – This is the heat of the moment, guys. This is what it’s all about. – [Mark] Whoa (speaking thai). (crowd sounds) – We waited about 30
minutes to get this chair, but we finally got it. – [Mark] Yes we did. – You’re in the frame more, and there’s more action
behind you on that side. – Yeah, this is cool. – That is our (dish name)(laughs) – [Drew] Did you get that? – [Mark] Okay, now. – [Ying] (speaking Thai) – [Drew] Oh, yeah. – [Ying] Oops. Sorry.
(eltro music) – [Mark] But it comes with
soup on the side, yeah? – [Ying] Yeah, I think that she’s gonna bring it … Yeah. – [Drew] You have two cameras on you. (laughs) Don’t worry, no pressure. – Really good. (speaking Thai) – The first expression that
I’m gonna say is (speaks Thai) means I desperately want
to eat this.(laughs) – [Drew] This is true, this is true. – Definitely you could put
your whole face in this bowl, it’s that big. You’ve got the bami,
which are egg noodles, but they’re not the …
spaghetti egg noodles, but they’re the thick …
Look at that bunch of noodles. Actually, you know what?
I just grabbed in one chopstick all the of the
noodles in my entire bowl. – You could eat it all in one bite. – That’s how sticky they are. – Yeah (laugh) But they’re
the semi wide egg noodles. So, wheat based with egg,
but then all of the toppings, you see the red barbecue
pork, you’ve got the moo grob, which looks incredible, which
is the crispy pork belly. A variety of meatball looking things, some of the minced pork,
and just thin and wavy. Wavy, that’s what they are, they’re wavy. – Man. – Oh, wow. – Dude. – [Mark] They’re tangly,
and they’re so … They’re soft, but not mushy at all and they’re very, very thin. I mean, not the width, but
the thickness is of noodles. – [Drew] They kind of grip together in your mouth when you chew them. – [Mark] They do. – [Drew] Like, they don’t separate. They kind of go in a ball in your mouth, but it’s a great ball(laughs). – [Mark] It has a gummy
texture at the same time. … Actually oil,
there’s dry chili flakes. There’s vinegar, and this another vinegar. These would be all the
essential seasoning for this. Oh, look at this. This is a beauty. – [Drew] Are you putting all that in? – [Mark] I am putting all of this in, yes. – [Drew] You’re insane. – [Mark] One more scoop
just for good, good measure. Oh, perfect. Good. Then,
I’m gonna go in for also some of vinegar and some
chili flakes as well. Little bit of dried chili flakes on here. Finally, some of the chili vinegar, and probably two scoops
of this to complete my seasoning for the moment. – [Drew] Can I tell you something? – [Mark] Yeah. You want to say it on …
– [Drew] Wait, no no. Wait until we’ll talking. – No, go ahead. – Alright, guys. I don’t
think an average person would put that much chili on it. I know this guy loves spice, but it’s mind blowing how
spicy he makes his dish. He wouldn’t say say that,
so I want to say that on the camera. That’s it.(laugh) look at that, man. It’s like, a full layer thick of spice. – [Mark] A blanket of chili. – [Drew] A blanket of chili,
yeah. A blanket of chili. – [Mark] That’s my
favorite kind of blanket. Okay. I’m gonna give this a little … Whoa, it’s kind of sliding
on the metal table. Give this a little stir,
let it coat those noodles. – [Drew] So good. – [Mark] This is where things
get more and more beautiful and more flavorful. Oh,
and the crispy pork belly. Okay, I’m gonna definitely get some crispy pork belly on this bite. Check out how these noodles
have just been transformed. – Oh my god. Dude. – Dude. The crispy pork belly. Did you get a bite of that yet? – Yeah. Wow. – [Drew] This is our third
meal in the last hour and even though I’m full,
this is the best one. This is my favorite one. – This is crazily good, yeah.
– So good. I need a little more vinegar
to balance everything and will be balanced out to perfection. Okay, perfect. – [Drew] I got to get
that pork belly, again. – [Mark] And I’ll get some moo dang, which is the barbecue part on this bite. – [Drew] I’m surprised that you actually eat everything in the background. (laughter) – As Drew and I were filming, Ying managed to finish her entire bowl. – [Drew] Like, practically
clean. Look at that. (laughing) Ying you are a champion.
You are a champion. – [Mark] Yeah. That’s the reason we get along so well. – Focus there. – [Mark] Oh, let me see that skin. – See that skin? See that? Oh yeah. That crunchy, but soft. – The final component
of this dish is the soup because we got the dry noodle soup. The soup is on the side. You can see the (ingredient), which is the coriander,
the cilantro roots. Yeah, very light. Another
thing you could do, Drew, – Yeah? You can take some of your soup and add it to your
noodles to rehydrate them as you continue to eat,
which I love to do. It’s like rejuvenating … – [Drew] Bringing them back to life. Because, your noodles get a little dry. You can keep on rolling with it. Look at … These are just so tasty, I love the texture, it’s great. (electro music) – [Mark] I think this egg is a one biter. Oh, that yolk. Oh, it’s so creamy. (electro music) – Down to my last bite. I
think this is a fish ball and I’m just gonna scrape up, wipe up, some of that final chili
oil and nuts down there. (laughs) yes. Right off
the lip the of the bowl with the thumb. Okay, I got it. – Oh. Cool. That’s a totally new texture. That was one of a kind in the bowl. – [Mark] Good job, Drew. – Oh, dude. The best.
I’m so happy right now. I’m so satisfied, I don’t
even need to eat until dinner. (laughs) I mean, I meant tomorrow. – [Mark] How’s the noodles? – Very good. – Very good. As I’ve mentioned, my lips are burning(laughs). Welcome to Thailand. Welcome to Bangkok. (electro music) – So good. She is a
master. She is a master. You’ve got to come here
when you’re in Silom, man. The lunch rush, it’s so much energy, it’s so action packed, her noodles … (speaking Thai) – She knows what she’s
doing, guys. Really. (laughing and speaking Thai) (electro music) – [Mark] He has called us over. (speaking Thai) – [Mark] You want half of the sample? – [Drew] Yeah, dude. – [Mark] This is one with taro inside. We’ve stopped for the final
thing on this Thai street food tour of Silom at lunch. We’ve stopped at Khanom
Tokyo, which is a sweet, it’s kind of like a pancake, which [Person] is really friendly. This is with taro inside it. Oh, yeah. – It is like a pancake. (calling sounds) – Oh, and he’s … Okay.
He’s making a fresh batch. – [Drew] That’s good. Really good. – [Mark] Unless you want to
try to the hotdog one, we can. – [Ying] I had the hotdog. – [Mark] Oh, you did?(laughs) ‘Cause the hotdog one has the coil in it. (speaking Thai) (cooking sounds)
(speaking Thai) – Lung Tokyo. – [Mark] Lung Tokyo, mean ‘Uncle Tokyo’. – [Man] Uncle Tokyo. (traffic sounds) (laughing) – [Mark] Uncle Tokyo on [Street Name], he’s such a friendly man. He’s been making this
same snack for 20 years. – [Drew] 20 years. – Yeah, we’ve already tried
some of the sweet versions. Just snacking right off the griddle, but the one I’m most interested to try is the Thai ‘pig in the
blanket.’ The Thai corn dog. The entire hotdog, the ketchup, oh, the quail egg,
– [Drew] The quail egg. is all wrapped up on a stick on a skewer. How convenient is that? – Oh, man. (laughs) Wow. I need to think about
this for a second.(laughs) – That is oddly delicious.
– [Drew] Yeah. It’s like a sweet pancake
with a slightly mushy hotdog, the quail egg,
– Ketchup. And you’ve got that tangy ketchup. – I vote this is great, man. I’ll come back and get this again. – [Mark] Even if the hotdog
is not my favorite thing, the experience …
– it’s an art in itself. Just the art of uncle making it, his passion for it, and his
positivity, and just … – [Drew] He’s been doing it for 20 years, making the same exact thing every … I asked him how many he sells in a day, and he said he can’t even
count ’cause he sells so many. – [Mark] Just the convenience
of this, it’s all on a stick. You never need to touch it. I happen to be on my final bite. – This is kind of a sad moment. – Yeah, I know. That means its gonna end.
– It’s kind of bittersweet. Alright, this is the final bite of hotdog. (electro music)
(traffic sounds) – That was a lot of fun, and
that was a perfect ending. Drew, what was your
favorite dish of the day? – I have to say it was
the third one we ate, the dried noodles, man. That was amazing. – It was. – Yeah. – It really was incredibly good. Well, we’ve come to the
end of this food tour. I want to say a huge thank
you to Drew for joining me. Drew, can you just tell
everybody what you do? – Sure. Thanks, man. It
was a pleasure being here. I make daily travel videos
on Facebook and Youtube. Just two to three minute
little documentary style telling unique stories and everything, just like the guy that we just met. – I’ll leave all his links below. Check him out. He also
makes videos with a message and also really explains the culture. Yeah, Drew is cool. – Cool. – Anyway, thank you all
– Thanks man so very much for watching this video. Please remember to give it a
thumbs up if you enjoyed it. Leave a comment below,
I’d love to hear from you, and if you’re not already
subscribed, click subscribe now. Also, you see that little bell icon? Click that bell icon. That
way you’re gonna get notified of the next video that I publish.
Thanks again for watching. Good bye from Bangkok in Silom.
See you on the next video. – See you guys[Thai].
Whole Fried Chicken Recipe Restaurant Style Salt 1 Table Spoon or as per your taste Red Chili flake 2 Table Spoon Black pepper 1 table spoon Red Chili powder 3 to …
Whole Fried Chicken Recipe Restaurant Style Salt 1 Table Spoon or as per your taste Red Chili flake 2 Table Spoon Black pepper 1 table spoon Red Chili powder 3 to 4 tablespoon Coriander seeds powder 2 Table Spoon Turmeric Powder 1 table spoon Lemon juice 6 tablespoon If Chaat masala is available in your area then add 1.5 to 2 Table Spoon Chaat masala it’s optional but it will enhance the taste Two table spoon ginger and garlic paste and dissolve in half cup water Mix it very well and marinate for 6 to 8 hour in room temperature Add Cooking Oil We will deep fry our chicken for 8 minutes each side. After 8 minutes change side of chicken Add onion Add 3 to 4 green chili After 8 minutes change sides and fry for 8 minute Our fried chicken is Ready
good morning beautiful tube of U’ers it’s Monday, not sure what date it is? something in june? probably somewhere in the late teens? monkeys got the day off I’m doing nothing …
good morning beautiful tube of U’ers
it’s Monday, not sure what date it is? something in june?
probably somewhere in the late teens? monkeys got the day off
I’m doing nothing what are we up to ? crazy crazy escape just a great escape
good just wrong so we’re gonna go chase we’ve got the chairs we’ve
got the we’ve got the hot plate we’ve got teas coffees with a bit of bacon and
eggs and brought some dry firewood from home shit we found out the bush guys
this the plan it’s a beautiful day she’s gonna be she’s gonna be a cracking Lee
hot today Derek and it’s gonna go up to about ten so who better than tomorrow
tomorrow 71 degrees so anyway we’re off up the track and we’re bring you back
when we get there looking forward of this tell you what guys doesn’t get much
better than this cock is in the background cattle in the
background would reckon Mikey boy you had first with him when was the last
time we were here fella six eight months ago yeah that’s right yeah well we clean
remember lost when we were here we took all that rubbish yep I’ll put a link to
that video guides me monkey and mrs. monkey and mrs. moose came down here and
there was a there was a load of rubbish over here massive bag of it remember and
we have to bloody dig it out and carry it out I mean it was it was industrial
size it was ridiculous and we might have lost that time for a little bit on
camera hey big time edited yeah whatever would have got strikes on that one
but here we are guys now we’re on the broken here and as you see there’s some
beautiful sinkholes absolutely perfect for crying she’s nice and cold today so
I’m I’m hoping for good things we’ve got a sadly Bank we’ve got a bit of wood
here what are we burning bruss yep sugar bank yep again well this is it I’ll tell
you what there’s a big old limb over there we could probably make you some
what you say about that that’s a big old big old X there that’s got a real
history that one a monkey or what falls on the phone you want you to hammer back
well guys well this is us we’ll get set up we’re gonna make a day of it we
haven’t got to be back we only gonna be back until you know mid-afternoon 15
1600 ish so it’s all good we’ve spent a good three four hours here I suppose
chase them cries up I’m down the river get a feed on cook up a brew looking
forward to it no I don’t know for me as you can see we got a where we got a 3/5
so we got seven Nets out we got some smelly liver going on
monkeys gonna get into that in a minute we’ve got all our details on the side of
our floats you gotta have your rest your name and address I always put my license
number and a contact number so yeah they’re all legal size nets are all good
to go for Victoria standards I’ve checked on fishing vfa this this area
here is all good for Christ as of the first so we get into it this is camp
quickly we’ve got the fire on the go we’ve got a brew brew sit up you might
as well be comfortable in the bush guys hi we’ve got a few rods you might have a
flick and I’ve got some corn so we might better get a carp for the compost up
here Bruce these are the ones that you knocked on there couple weeks back yeah
now remember a couple years ago you made a how to butcher a few lambs in the
David and it ended up looking a bit carnage you didn’t it yeah because video take complicated guys will get these all
baited up and then and then we’ll film each other trying to put them in without
go and ass over tit this is where moose falls in she’s a bit stinky she’s a bit pong he
might forget your toes wet their brush see there’s a sinker out there now done
if you can see that boys and girls but some of these left to crane it down
there see this here this is what we call freebies is it are you serious sneaky bugger I didn’t even see him do
that we put that back in one week where did you put that in oh shit there’s
anything and I just found bloody treasure north of monkey hi guys
monkeys away we’ve got three in here alright we go for a walk we we get shot
there yeah just on the other side of that let’s step yep three be dead guys
hot pound II know I bruise on the guy this is what I love about putting bacon
beside it you get the round as you do what you do with a Danish you also get
the American yeah back in the day in in the UK small
Holdings with I mean like ever lived in
Tennyson’s that had a small garden maybe priests three square meters by three
square meters we’re allowed to keep one chicken one peep and of course during
the the Russian periods pre-war post-war obviously during the war a lot of people
have some bacon and eggs that was a staple and and that’s where it comes
from and from there it spread throughout Empire or obviously oh yeah
smoking roll-ups every day smoking put a bacon annexes all right
not every day boys and girls now Mike my chickens at the moment are
probably laying out of about 20 out of them I’m probably getting about half a
dozen eggs every two days how are you doing better than me I think I made the
mistake by buying push chickens I should’ve got some cheap brown one looseness Collingwood long shame we’ll have we’ll have these rap guys and
then we’ll we’ll pull these nets I think in about 15 minutes this won’t take long
at all hi kitties ring on hand even now she
look good invested a couple of big ring guards makes it easier so what’s been
happening me you’re well oh my god forget this cooktop we bring
you back when it’s time for plate oregan hopefully we’ll be having Christ submit
off the news snack we’re doing you might there you go bacon
and egg wrap cuz its YouTube bombed on camera extraordinaire I made you
breakfast denoise right oh that’s three doughnuts in a row we’re doing good here
gotta speak love a stick well look at the skill in that that’s the way hey
he’s got one I’m coming down hey there you go tight I told ya oh look
he’s only a little one Danny maybe you could tell quite clearly that from his
eyeballs back to the top of his tail that’s a lot lot smaller than between
ten or twelve centimeters and I’m just gonna be careful call you Sparky bugger
yeah so it’s a mouse no Barry but unfortunately undersized so we thank
your mother for the rabbits you want to give her a kiss there you go Dave we
can’t catch things other than cold smoke but we put our mate back catch me
brother right that’s that’s a–that’s made me happy mate
that means the bastards are in here blowing raspberries are us you know we
might have to do those three Nets in front of us we might have to go for a
bit of a stroll I reckon yeah all right no doubt we’ll catch that
fell over again in the next 20 minutes there you go guys if else fails we’ve come and had a bacon
and egg wrap when we’ve caught one rather Tingy looking Christ go check
those other two he was a monster peppermint reek that comes down by the
river dip by the river it’s a red gum you know can tell by the color red gum
again merci beaucoup there you go guys a bit of Bush technique for you I’ll drop
me Flickr we’re gonna check these nets beautiful spot though hi and this is a
crack in swimming hole in the summertime oh my god this is proven to be a great
success we’ve got one so far but the baits been doubled so we’ve different
spots but I think it might be time to get my key to make some of these Billy T
better eucalyptus as well movies colors would you how’s that for a camp I’ll think I’ll
bring you back when he makes his tea cuz he’s pretty good at it he does it the OL
fella y-yeah you back for that free gum we have a particular we just know it’s
leaves right rafi toys go after this lovely tea I’m gonna get out the way cuz I want to
be covered in shit so what smell oh yeah just with those
three little leaves I yep I have it black you can’t have milk with it I’ll
tell you what made our looks pretty bloody good I promise crisp things like
memory game give it a go gustatory tastes awesome yeah citrusy
taste to it there you go guys the northern monkey’s Billy T tradish
why you a bit of a spin again another Center food all right we’re over cup of
tea sounds like the cookies or a fan as well there you go guys that’s a done cup of
tea all our boys and girls we pulled the net for the third time and we pulled
doughnuts but that it doesn’t matter we got one cray we’ve been here for about
three or four hours we went for a bush walk about half an hour saw some nice
sign down the track monkeys doing what needs to be done and that’s soaking your
coals until you can actually touch them scatter them by hand
of course you won’t be scattering them by hand will be using the shovel because
this is a kind of a semi-permanent camp you know out the bush gravel I suppose
unofficial designated fireplaces really don’t we so so yeah we’ll just make sure
this is well and truly out and yeah how about a cracking day mate recharge out in the bush yeah I reckon
so yep we had a flick we we got on the corn
there and at a flick and just in the chances of finding a rope I’ll cop that
we could feed of the chickens but no Gouda I got snagged twice and the last
time yeah no good but I’ve had a blast it’s been good
we’ve seen one cry I think to be honest with you guys it’s been bloody worn
today and they said it was going to be top of seven and if it’ll be 12 yeah
it’s hot in front of the fire and the Sun Sun on us
I think the waters a little bit too warm no doubt in my mind that Robbie’s
definitely fi catching him up and Wayne go right away and he’s catching them up
the ovens and Kings we possibly headed up there this coming weekend we don’t
know yet it might be chasing deer this weekend I’m surely keen to get back up
there brother it’s been three weeks four weeks I was up around no I’ve only got
I’ve got a little bit sambar sausage left and I’ve got about one and a half
goats so we’ve got two we won’t have a bit of a score up there guys
it was monkeys permission but since he’s to be shooting up there for these many
years now I’ve become friends with a bloke up there as well that owns the
property James you’ve seen those videos before guys up but up in the hills yeah
so just gonna see me a monkey up there shooting the deer bringing them out
butchering them processing them into a sausage and so forth and it’s about that
time of year now well we really need to get out there and on this private
property we can spotlight so we’ll go out and we’ll take to 3d and yeah we’ll
just fill up our freezers so that we know the pressures off we can make
sausages Mike Mints will probably just take one whole beast and mix him up so
yeah so that would be the plan probably we hope for this for this weekend if it
doesn’t come off we’ll definitely be up there this month we’re gonna go chase do
stalking as well which we love to do apart from that that’s about it
we’ll be tracing the crows when we’re up there on the Kings and yeah that’s it
from me got anything else to say monkeys happy
hi guys to check out monkeys channel I’ll put a link above the northern
monkey Down Under he’s a bit of a Nutty Professor it comes
up with some weird stuff and invent stuff and you’ve what’s your next video
grown up how to install an auto shutoff fan in a toilet just random link above
well I got no mini whoa that’s US done leave a comment share thumbs up
subscribe if you like this corner nonsense and yeah so we can get more
more praise for you guys but he was coming out of coming out ago and we’re
not giving up we’ve got three months to chase the buggers right I see yeah
Hey guys, welcome to Nyonya Cooking! Today’s video is extremely special because it is meant for ‘Asia Eats’ ‘Asia Eats’ is a collaboration between google+ and Tastemade It is a group …
Hey guys, welcome to Nyonya Cooking! Today’s video is extremely special because it is meant for ‘Asia Eats’ ‘Asia Eats’ is a collaboration between google+ and Tastemade It is a group specially made for people like you and I because we love Asian food and cannot stop unveiling delicious food across Asia In this group, you will be introduced to a monthly theme This month, the theme is meat I can’t wait to bring you the recipe ‘Butter Prawns’ because this dish incorporates the cooking culture of the 3 main races in Malaysia namely the Malays, Chinese and Indians Before that, we need to check out the ingredients The first ingredient that we have here is butter, some desiccated coconut I would choose fresh shredded coconut, if I could find them Just desiccated coconut would do some corn flour, soy sauce, salt, sugar, minced garlic, minced shallots, 3 bird eye chillies These are the little chillies and are very spicy You may cut down on them by using only one or two Skip them if you do not like any spiciness You may also use the big chillies instead These are some curry leaves You may use dried curry leaves, if you like Trust me, nothing beats fresh curry leaves I have 12 prawns here These are big tiger prawns Just remove the head Using kitchen scissors, make a slit on the back of the prawn Do not cut right to the end This is where to remove the vein That was a very simple way to clean the prawns Now, we have to remove the leaves from the stems of the curry leaves All you need to do is basically start from the end of the stem, just push the leaves down I have about 4 stalks of curry leaves The spiciness of the chillies usually comes from the seeds All I need is just a hint of spiciness That’s why I am removing most of the seeds What we need to do with this desiccated coconut or fresh shredded coconut, if you have is to toast them into a very nice golden brown colour In the Malay language, it is called ‘kerisik’ after it is toasted I’m going to show you how to prepare this It’s very simple Heat up a pan to medium to high heat Pour in the desiccated coconut Just keep stirring While doing so, you can smell the fragrance of the desiccated coconut I told you about the different cooking cultures of the 3 main races in Malaysia This method of cooking is from the Malays We used this in other dishes too The curry leaves that are used in this dish is from the Indian’s cooking culture Usually, in Indian curries, we add curry leaves After about 5 minutes, the desiccated coconut is really nicely browned Be very careful not to burn the desiccated coconut Once it’s slightly brown, it’s time to remove it from the stove First, fry the prawns Transfer the prawns to a bigger plate Then, add corn flour This will add some crispiness to the prawns After coating the prawns with corn flour, it’s time to fry them Here, I have some oil heated up To know if the oil is hot enough, sprinkle some corn flour into the wok Once there are bubbles, put the prawns into the wok Once the prawns are golden brown, transfer them onto a piece of paper towel to soak up the excess oil We are now going to assemble everything together We’ll start with the butter Melt the butter The wok is heated from low to medium heat to avoid burning the butter After melting the butter, add in the garlic, shallots, curry leaves and the bird eye chillies Keep stirring Increase the heat slightly to ensure everything is nicely sauteed At this point of time, you can smell a combination of fragrance of butter, curry leaves and chillies It’s amazing Remember to add some salt and sugar Once you see the curry leaves curling, it means it’s almost done That is when to add the coconut and the prawns into the wok Add the soya sauce too Keep stirring the prawns for about 5 minutes Then, dish them out Do not forget all these desiccated coconut are the best part of the dish So, dish out everything That’s about it You have the butter prawns here Smells amazing You have to try this recipe Do not forget to check out the youtube community, Asia Eats That’s where you can find recipes from other youtubers as well We are so excited to see you there See how you can contribute to the community Subscribe to Asia Eats youtube channel and of course, to Nyonya Cooking While you are in the community, remember to +1 my video Till then, ‘Happy Cooking!’
Gordon Ramsay is perhaps most famous for shutting down his chefs with searing insults, but he’s also been known to shut down entire kitchens when a restaurant isn’t performing to his …
Gordon Ramsay is perhaps most famous for shutting
down his chefs with searing insults, but he’s also been known to shut down entire kitchens
when a restaurant isn’t performing to his standards. So we went through a bunch of history to bring
you a deep dive into the top times that Ramsay closed down the kitchen. Let’s get into it. The Grasshopper It’s actually pretty rare for Gordon to completely
shut down an entire kitchen or restaurant, as he has to actually feel like peoples’
lives are in danger to do so, but in cases like the Grasshopper restaurant, it was pretty
clear that things were near that level when Gordon visited for his sit-down. Unlike with other shutdowns, though, Gordon
didn’t even let the Grasshopper stage its first night of service, as he discovered pretty
much immediately that the kitchen had a serious problem with cross-contamination. Cross-contamination is, as Ramsey puts it,
basically the first thing that you learn as a chef NOT to do but it’s as if that was one
of the specialties of the Grasshopper, as they were storing all sorts of different raw
and cooked meats near one another in the small refrigerator in the kitchen. That prompted Ramsay to stride into the walk-in
freezer, where things went from bad to worse, as there was more cross-contamination and
really just a ton of contamination period, with super slimy chicken breasts as well as
a large piece of salmon that looked as it it’d been “attacked by cats”. Because of that, Ramsey shut things down until
those issues could be addressed and from the looks of it, it couldn’t have come sooner. It’s Not Bread Pudding, It’s Rotten Shrimp This inspection didn’t start out great. Ramsay found a display cart that had food
that was at least a week old, but in reality had probably been much longer, as some of
it was rock hard. After slow service leads Ramsey to some plates
of food that appeared unchecked, things went from bad to worse as he discovered a lot of
rotten spinach on the plates that were waiting to be sent out. The sloth-and-slovenly chef calmly explained
that the spinach came “pre-washed” to the kitchen, something that Ramsay clearly had
never heard of before because it doesn’t happen. But that’s not all, as Ramsay ended up finding
out that someone actually sold from the aforementioned “Display Only” tray as well. Beyond that, there were some rotten shrimp
sitting above the “Display Only” dessert tray that was so old that the chef mistook it for
an old bread pudding. In fact, it’s still hard to tell exactly what
it was, but it was definitely “bubbling” as Ramsay pointed out, right before shutting
the entire kitchen down as he’d seen enough… Or in the case of that Shrimp Pudding, he’d
seen more than enough. Everything In There Was Putrid The moment that shut this restaurant down
starts with Ramsay going down to the basement and immediately finding rat traps and rat
droppings as well as copious amounts of fruit flies and cockroaches. When he asks the owner if the restaurant has
rats, the response is that “rats are everywhere”. As Ramsay starts looking around the kitchen
at the meat “selection”, one of the staff tell him that everything in the kitchen was
literally “putrid”, as it was. The meat was really not even meat anymore,
but some sort of meat goo that you can smell even if you’re just watching this video. That’s all Ramsay needed to see as he saved
a few customers lives by shutting down this dump at least for the day. “Why?” Why, indeed. While this kitchen wasn’t the worst that we’ve
ever seen on Kitchen Nightmares, it’s up there in terms of the general mismanagement that
went into cooking that much food for a restaurant that maybe gets 20 customers a day. Ramsay went into the walk-in freezer and found
enough food to feed an entire army and went through it, disgusting bit by disgusting bit. It was clear that the owner thought that buying
in bulk was the way to go and then that cooking in bulk made more sense after the bulk food
started to go bad. There were pounds and pounds of leftover mixes
for burritos, enchiladas and just straight up ground beef that had solidified into a
gigantic, disgusting mess. After he found the “cement mix”-like refried
beans, he asked the owner to carry the beans out to the customers who were currently eating
them. After he refused, Ramsay asked why and the
owner said it was because he was embarrassed. So Ramsay took things into his own hands and
showed the customers what they weren’t going to be missing. Never has a group of customers been more relieved
to have to cancel lunch. What Do You Want Me To Do? Stand Here and Cry? This kitchen was BAD. It wasn’t just the food, the state of the
general cleanliness of the entire kitchen was one of the worst in the history of Kitchen
Nightmares. From top to bottom, there was dirt, grime,
mold… In levels that are so bad that it’s as if
the kitchen hadn’t been cleaned in years. When he asked the head chef if he knew how
dirty the kitchen was, he admitted that he did and Ramsay said he should be ashamed of
himself. There were dog food bags in the walk-in freezer,
half cooked meat, pesto sauce that looked radioactive, and on top of that a general
malaise or near-laughing expressions on the faces of everyone responsible that it’s amazing
that they were even in business in the first place, let alone for the years it obviously
took for the kitchen to accumulate that much filth. Old Pork This one is sort of sad, but at least has
some self-awareness that other restaurants don’t tend to have. Here, the main server Diana knows that the
problem with this restaurant is the food. That could mean more than one thing and in
the case of this restaurant, does, as it’s not only serving bland and crappy food but
also food that’s basically unsafe for human consumption: cross-contamination, spoiled
food and just general poor kitchen hygiene. Ramsay got into the kitchen itself and started
to find a ton of different issues, from frozen food and all sorts of unlabeled meat. When Ramsay stumbles across an old piece of
pork that looks similar to one that he was served earlier that day you can actually hear
the panic in his voice that builds to the anger that he rightfully had towards this
sloppy, filthy restaurant and those responsible. Lobster Almost Kills a Man Apparently, once a lobster (or really anything)
starts decomposing, it releases a lot of ammonia, and that’s something that could end up killing
a person, a lesson learned by this poor customer of Sal’s Pizzeria, as he immediately became
ill and was vomiting in the bathroom before Ramsay caught wind of what was happening. Thinking that the man may have been dead,
Ramsay ordered the same meal to figure out what was wrong with it and immediately smelled
the ammonia coming from the bad lobster. It’s from there that he implored the owner
call 911 and the owner did just that, before asking for a shot of vodka to calm his nerves
and for the cameras to be shut off just as Ramsay was about to shut off his kitchen. That definitely was a first! And hey, science fact for you kids. Decomposing meat=bad for you. A Pigeon in the Kitchen This place was so gross that it had started
letting the wildlife in, and Ramsay found it with a pigeon flying around in the kitchen. While most restaurants deal with critters
like cockroaches and mice or even rats that are all attracted to the thrown-away food,
these guys were asking for by just never throwing anything away. Or even putting anything away. Also, the seafood sauce had a dead lobster
inside of it—not a cooked lobster, but a dead lobster. Hoarders and Restaurants Do Not Mix There are a few personality traits that don’t
mix with being responsible for food safety, cleanliness and just a general good atmosphere
for a restaurant. At the top of that list has to be whatever
traits lead someone to hoarding. While food hoarding can make sense for a failing
restaurant where it’d be hard to throw away any meat or produce, keeping old broken down
pieces of furniture and equipment made way less sense. As Ramsay explores and gets more and more
grossed our, he sums it up by stating that the place is “littered with shit”, and you’ll
understand his point of view when you hear how he found some years old shoes hidden beneath
one of the booths in the restaurant, a joker card in one of the seats in the lobby and
lots and lots of rotten meat juice. On top of that, there’s the cross-contamination
from cooked food and uncooked food, food equipment and the inside of a wall, and just crap everywhere. This is definitely one of the bloodiest kitchens
in the world and like Ramsay states, it’s “Criminal” and to sum up the cluelessness
of the owner, when Ramsay asks why they need so much “Shit”, the response is “We serve
that, Shit”, delivered with clueless pride. This One Takes the Cake This restaurant prided itself on its fast
service and apparently its equally fast returns from its customers. Maybe if they’d taken their time, at least
with Ramsey around, they would’ve avoided him going into the walk-in freezer and discovering
a house of horrors. It’s clear in this clip that the amount of
negligence and filth really has put Ramsay over the edge as he typically doesn’t reach
these levels of screaming and confusion, and because he usually has more empathy for people
in the restaurant business. However, here Ramsay hits prime levels of
Ramsay-ness, screaming expletives and really trying to do it in a way that might work on
someone who’d let things get the filthy in the first place. He makes it about money and that’s something
that a failing restaurant owner might understand, even if he’s clearly been a slob long enough
to let his kitchen reach those levels. At least there weren’t any birds flying
around the place though! Don’t shut us down! For your chance to win an iPhone X, click
that subscribe button and notification bell so you never miss an update. Thanks for watching, and catch ya next time!
by Gene Kilian
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