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  • Can you hear us?

  • Yes, you can.

  • Okay.

  • Is there like a, um great.

  • We're having some trouble with the Internet connection, but I think we get squared away.

  • So welcome.

  • Welcome back again.

  • I know it's really soon that we're doing this live session again.

  • We're not planning to get soon, but we feel that Valentine's Day is coming up.

  • So this is a great time to kind of reconnected, have collected the guys.

  • And we're gonna show you a little Valentine's treat that maybe you could make four your sweetheart's.

  • Yes.

  • Over yourself.

  • Honestly, why not?

  • You gotta love yourself first.

  • Eso just starting off some questions.

  • Oh, God.

  • Body too.

  • Yes.

  • So one of the things we wanted to talk about in this session is I know a lot like we've been back for quite a bit right now, but a lot of reviewers are shocked that we're back, and, you know, they didn't know that we were back.

  • So we're like, you know how How is it possible that all these people who are our subscribers and we've been posting videos regularly for the past few months and they still don't know that we're back?

  • So we did a little research, and we came to find out that even though you've subscribed to a channel on YouTube, you don't necessarily get notifications that you know the channel has posted a new video or new content unless you ring the bell.

  • So I know on all our videos, we always say, Please subscribe.

  • Please make sure you bring that bell and you will be the first to know that we've posted a video.

  • It's so so even more true now because of all the algorithms that YouTube works with, you might be subscribed to 100 channels.

  • And maybe you don't want to be notified of 100 different videos coming up all in one day or something to that effect.

  • So if you really do what is your videos?

  • And you want to know when we post a new video, please be sure not only to subscribe, but if you've already subscribe, go ahead and hit that button.

  • Yes, very, very warm.

  • I think the same thing.

  • We had a little bit of an issue about Facebook.

  • You again.

  • You can like a page like 100 pages, but you will not get a notification if you don't respond even whether to comment like our emoji or whatever.

  • If you do that any time we post stuff, you will get it on your feet.

  • Otherwise it will not show up.

  • So it's it's kind of sad that, you know, we we worked so hard trying to get back on it for the last three months.

  • And yet we still have people saying, Oh, you guys are back together.

  • We'd love to see your recipes, even looking hot.

  • You want to get back?

  • We want to.

  • I'll be back in your lives on divisive words also, please, please, anytime you post a post anything you know, comment or recipe or, you know, just something from our archives.

  • Even if it's just a quick thumbs up.

  • Just do that because that way, you know, you ensure you are updated and you got to get all the information so really does help us.

  • Yes, so let's stop with its We're gonna make a recipe.

  • So it's a little need a little time, so we'll start off with that primarily because we need that little extra time for it, too, you know?

  • D'oh!

  • Yes, usually can we kind of try to wait for people, but I think we really need to get this one going.

  • So go ahead and read some comments, but go ahead and start.

  • All right, So today, what we're gonna do is we're gonna make this wow presentation dessert.

  • It is the simplest thing you could do.

  • But it looks like something that you get at a five star restaurant or something.

  • Something very, very fancy.

  • So basically, what it's gonna be is a chocolate don't.

  • And the way we're gonna do this, I'm gonna be right back and then head to the freezer.

  • So, um, I'm trying to see if there's any Yes, we're going to show some instant pot recipes.

  • Definitely.

  • And there's gonna be more veggie recipes and not mature speeds.

  • There's gonna be lots more Are you gonna be seeing from us?

  • So, you know, hang on type, but only seatbelts and let's enjoy the ride.

  • All right, so I have a simple little steel bowl.

  • It could be staying looking plastic.

  • It could be glass.

  • Doesn't really matter.

  • Something that could go into the freezer and always done here is we filled it with water and we froze it.

  • So now we have a nice little bowl mold of ice.

  • And what you need to do is just kind of release the ice from the bowl.

  • And we rented under a little bit of water rights.

  • So you got people from all over from you from Canada.

  • Somebody's okay, so I'm gonna get this started early here.

  • So here we have a really simple, very simple contra contraption.

  • Basically, it's a cooling rack for cookies and stuff like that and the little tray underneath.

  • Just catch the to contain the water.

  • I don't want to be all over.

  • The place isn't.

  • So here's my bowling.

  • Just ran water on it and we're gonna take the bowl just upside down on our little BRAC here.

  • And it was a little wet because I put it under water.

  • You don't want the ice to be wet, so kind of hang on for a little bit until any of that moisture kind of re freezes on that ice and you want it to be very, very dry, right?

  • And a little hot water on and over here, we just basically have a memory.

  • So it's basically a pot and a little trip on top off something that will fit on top.

  • And what we're gonna do is hot water under me and melt the chocolate is You can actually do it in the microwave also, but this way did kind of insures its even cooking, and it doesn't get won't think about chocolate is when you cooking in the microwave.

  • It cooks so unevenly that you almost have to take it out like every 5 to 10 seconds and star.

  • And you know, it's just kind of a process, which is completely doable.

  • But this because that chocolate is not actually, you know the flame where the heat is not touching the chocolate, and it's really esteem from the water that's gonna hit the bottom of this bowl, and it melts very gently and a very slower pace and extra texture a lot better.

  • So I've got some chocolate chips you can use any, of course.

  • And, uh, you just wouldn't use so approximately.

  • We don't need about 1/4 cup for that for this size for this size.

  • So, um, and that's ready to think about chocolate chips again.

  • They're all kinds of chocolate chips, available, all kinds of brands, all kinds of price ranges.

  • But the more expensive chocolate that you tend to buy has.

  • The ingredients are a bit different.

  • They contain 100% cocoa butter instead of different oils.

  • Canola oils are different kind of oils that could be in there.

  • And if it contains 100% cocoa butter, as the fact in there, it melts a lot better, and it just comes out of a lot better.

  • Whatever we're doing with not to say any other trouble, trips are bad, but you know, it might be a little different in a chocolate chip cookie or in a brownie versus here, where we're actually gonna pipe it out of the back, right?

  • Why is hot?

  • She's gonna go back there, and I'm still waiting to met really fast because it's the water's already hot and it's a It's a small amount of chocolate chip, but we've got some good questions here.

  • And, um, you know what?

  • It's hello to a lot of people from everywhere.

  • We just so happy you guys are here and people from Frisco.

  • So our neighbor's neighbor, Ana, we had a question.

  • Basically, Garrett said, Will you be remaking some of our old videos that are quality.

  • Yes, because we started about 14 years ago and that eight iwas not even a thing, right?

  • So we do.

  • We do plan to do that.

  • We do plan to remake them primarily because the quality will be better.

  • But also, I think over the years we've learned so much, you know, different steps and tricks and all that, and you'll be able to, you know, show you a little different way of doing.

  • Things are improvising.

  • So we do plan to do that.

  • That was a really good question.

  • And, um, some char.

  • We mentioned chocolate, Rosario says The last video chappie mentioned some favorite Salas.

  • Something like Chalk masala.

  • Can you please explain?

  • Repeat and explain.

  • Yes.

  • So Jack Masala is basically that's one of my favorite Miss Alice.

  • And so basically, the combination off different souls and the print It's not spicy.

  • It's more.

  • It's got.

  • It's our it's got a little bit off.

  • What?

  • How would you describe it?

  • It's kind of tainted.

  • It also has a little bit of like black salt.

  • So different types saw Paradise falls.

  • It kind of has a pungent is definitely has a kick.

  • It's not as It's not salty like salt, even because of the different variations of different salts in there.

  • It's so you can pretty much have it like that you need.

  • It's unlike solid.

  • You know, you just put a little bit and it's you're done with it, but you can get it at a lot of the Indian grocery stores.

  • And actually, the other day I saw so it and even in Walmart at a Wal Mart had spice off chaat masala.

  • So go figure, so you will be able to find it anywhere there.

  • Um are they Doctor?

  • This is basically being you 60% and you can use any you like.

  • But what my cattle was mentioning.

  • You could be going to be putting things with it, and it's gonna be using penalized cream.

  • So with the lies between the the dark, chocolate is like it's got that extreme flavor, which really, really does know.

  • Did you know you can't if you're making this for kids and you want to use milk chocolate?

  • It's gonna work.

  • Absolutely.

  • Yes.

  • And, uh, hello from Bangle Aru How nice hope to bump into you.

  • Absolutely.

  • What other ingredients in it Do you know in the in the Rosario Inn.

  • This dish, basically, there's going to be fruits.

  • There's gonna be ice cream and there's gonna be a chocolate dome on top.

  • So that's what's going to go into it.

  • And a very simple recipe.

  • But, yeah, it's gonna need a little bit of a technique.

  • So we just thought, I'm sure you got and this is a while.

  • Presentation it ISS And check this out.

  • Our chocolates Nice and melted.

  • Smooth.

  • There.

  • No.

  • And for this chocolate, what I have here is moved my chair over, have just regular mud, and I have as a blood bag if you have a pastry bag.

  • Yeah, kudos to you.

  • But most people don't have pastry pack sitting around their house.

  • So we're gonna use my little makeshift, and all we're doing is putting a Ziploc bag in the mud so that it holds it for us and makes a little bit less of a mess Here, try to put the chocolate Oh, the ingredients and the chocolate.

  • Um, I like I mentioned there's a lot of different sorts.

  • I'm gonna have to look up.

  • I don't remember because I just get some more, so I don't have to be.

  • Oh, so one of which much I'll be drinking, drinking green tea, both of us like a green team.

  • So we're drinking green tea even though it says coffee on my All right.

  • So here's the money.

  • And here's my melted chocolate.

  • I'm just gonna gently pour that in.

  • Try not to make a mess.

  • Project is asking how we maintain awaits after eating yummy food.

  • Um, well, you know, moderation is a great key, and we will, you know, had our ups and downs the old kind of struggles At some point.

  • Some people are just lucky who don't need thio.

  • But I think moderation is a p and trying to exercise and enjoy everything in moderation.

  • Basically, Um, but as everybody knows, happen is key is on Tito.

  • So I think that attributes adds up to a lot of her staying slim.

  • And she tried to say, I won't be eating this.

  • That's okay, moderation, But that's got to be well, yeah.

  • Okay.

  • Yeah, you can have a little taste.

  • Exactly.

  • Um, so yes, we have been talking about doing crapping just ideas.

  • I think we would win one in one of these chats.

  • that we do.

  • I think it's a great idea, but I think they'll bring it up a little bit.

  • That's true this time.

  • Also, because you've got a few ideas that I think we need to kind of mention because we get that asked a lot for that, you know, Cem Mil crap ideas or some, you know, meal ideas, Basically, you know how what to be watching you.

  • So how you should serve it and stuff like that so we don't bring it up, but I let it happen.

  • Yep.

  • Sure you this.

  • So here's is a blood bag.

  • And I poured everything on one corner.

  • Just so it conserves your chocolate.

  • You don't want it all over the bags.

  • You waste a lot supported in one corner and just gonna make, like, a makeshift piping bag out of it.

  • Pinch it now it's still a little warm, and I'm gonna wait for it to just cool down just a little bit.

  • It's not gonna solidify, but I don't wantto for really, really hot chocolate on the size, primarily because it shoots out because it's so hot, just, like comes out.

  • But if you just let it cool down just a little bit.

  • It's gonna wipe out a lot better.

  • So I'm gonna hold on to this and wait here and a smart as a meal prep ideas.

  • I know a lot of people, especially when you're starting to cook.

  • They don't know or you don't know what goes with what.

  • And I remember when I first started cooking, like for a family, not just experimenting.

  • I tried to have, like, one item from every like food group.

  • I would say, Right, so nobody's We grew a bunch of bodies.

  • You know where our families more days into bodies more than rice?

  • It's always been.

  • But rice is always there in the background.

  • So I would always have some type of your dear Bobby.

  • I would have always one type of vegetable, which would be something dry.

  • You know, we could dry some C type thing and then being a vegetarian, you know, dolls are very important.

  • They were very important family.

  • So we have one type of dull, which is gonna be liquidy.

  • And then, of course, there's rice.

  • You know, whether it's a whole hour plane bus with the rights are anything to that effect.

  • But that was always, you know, growing up that was always a staple when I started cooking.

  • Like for my family, that was always in the back of my mind.

  • It's like one of one of each of these things, and when you kind of have that in mind, it's easy.

  • You know, it's easy to find a vegetable is easy to find the bell, and then it's a matter of just mixing and matching.

  • And also, you know, you have a complete meal.

  • Yes, I do something similar, basically.

  • But growing up, we do not be always had rice at lunch.

  • We never had a dinner.

  • I don't know why, but I kind of understand it now.

  • But anyway, we did that on.

  • But also I always keep in mind that my doll, my substation, not with the same color.

  • It should be pleasing to the eye.

  • So basically, when I'm looking at my plate, my doll, if it's yellow, then my sub z.

  • I wanted to be red or green, so it kind of compliments and it it kind of adds on a little.

  • You know, it looks a little more exciting than your whole plane being full of dishes with lots of holly in it, and it's all looking yellow, right?

  • So I mean, just, you know something just to add on to what she's saying.

  • That's what I do.