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Live! Clams with Brothy Rice
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for for for for for for mik check one two good afternoon all all right let’s do our camera checks good afternoon Ricky P and purple buttons I had to say good afternoon in that order obviously because that’s the order you showed up all right do some camera checks here chatting check one two 3 four five 6 Seven 8 nine 10 we’re back inside little bright let me let me tone this down a little bit here let me warm a fire too here we go let’s drop it down drop that down let’s see how I look now too bright 1 2 3 4 5 6 7 8 9 10 teeny bit teeny bit let’s go a little bit more all right I think that’s Gucci all right let’s check stove cam fantastic full stove man this delay is epic me and the board where’s my full board I don’t have full board on here son of a biscuit eater where’s my full board at I got to do this all right we’ll go back to stream starting for all right here we go we got it hey 911 welcome welcome don’t let meip pee lie to you all right we’re back inside we got a mini sun inside Focus directly on my face let’s see whether I can back it up a little bit without ruining everything all right here we go about to go live you guys too funny have a good time happy Tuesday happy Tuesday here we go hello my cookies and welcome welcome to Russell Cooks thanks so much for tuning in yes we are back inside till the weather cools down a little bit or we have some nicer days be streaming inside but don’t fret I will get back to Woodfire cooking uh as soon as again the weather improves or I have the time to set everything back up nope why inside this won’t make it in the video but uh had people come to essentially wash the house you know power washing and whatnot so they just do the house and the deck railing and the pool railing and I do the rest of the power washing but I had them come out and do it but I had to essentially take everything including like the background box woods and everything off the railing and get everything off um so it’s been a it’s been an event all right but we will get back to cooking outside as soon as the weather other cools or improves or whatnot I love cooking over that Woodfire uh stove so I’m going to continue but today I have something keep clapping but today I got something even better nope but today I got something that I absolutely love we’ve all had clams with Linguini but there’s also this thing called clams with brothy rice it’s sort of like a risoto rice but a little bit looser you get your clams you get a really flavorful garlic parsley stiring sauce it’s fantastic it’s easy I love it I was inspired because I went to the beach the other day and there was a guy out there digging for clams he caught about 75 of them I was like what are you going to make he’s like Linguini with clams I’m like I love that he’s like you want some I said no why did I say no I don’t know why I said no so anyway I had to go to the store because now it’s in my brain I needed to do some clams and I love this brothy rice recipe is a Spanish recipe um kind of along the coast of the Mediterranean it’s phenomenal don’t judge me for using French wine with a Spanish recipe blaming the weather lame you should blame hey nice try BKP Google’s gone Google’s dead hey Google set an alarm for 4:00 a.m. can’t hear me all right I put a pillow over it smothered it with my love ah all right let’s check out full board this is going to be should be super crisp yes I did but I did not kill the that would work BKP that would work but I’m on my toes now both of them lawnmower accident long long story all right all right can we do me and Bard I actually knew a guy who lost both of his big toes in a lawn mower accident oh my gosh that must have been crazy experience you know he didn’t get them reattached he was he was younger and he was like no it was two separate times I was like what do you mean two separate times like how does that happen two separate times he goes well I was mowing the lawn with sandals and he’s like I’ll spare you the details but I lost a big toe and I was okay what happened to the other one goes well I was mowing the lawn and sandals again I was like why didn’t you learn from the first time that’s a pretty significant lesson ah good guy all right I obviously got to fix this camera give me a second all right all right hold on we’re g to get into it let me fix this [Music] camera stove over all right professional streamer God did I record when I was doing in the the chatting hey infinim good to see you good to see everybody slow week off week let’s get started all right hold on let me get my notes out wrote them down my phone this time and not the back of a paper plate professional boom Oh I got a nice little box right here all right so now that we know what we’re doing let’s gather our ingredients you are going to need some olive oil can we do uh can we do me and board how’s this professional streamer without music T okay next week next week I can’t even I can’t even you’re here for the shrimp hey it’s Mary Jay hey hey hey right I am going to turn this just a teeny bit this way all right how’s this rather than go back and screw everything up I’ll just do this hopefully it fixes everything all right so you need some olive oil need some garlic I’ve got a few leaks if you have a bigger leak obviously I’ve already watch washed them shooting out stuff all over the place um obviously I got a few leaks obviously if you have a bigger leak you only need one these are pretty tiny um so I’ve got three need a bottle of clam juice you are going to need about two about two lounds of clams now I got Little Neck so that equates to about 18 get an extra or two um just in case they crack or they’re dead so I’ve got I’ve already scrubbed them I’m not going to bother soaking them in salt water which is one method to get some of that Sandy gunk out the way I’m going to cook them I am going to keep them separate from the rice and I’m going to Ladle in the broth so hopefully any sand that’s still in there sink to the bottom doesn’t end up in my dish so that’s part of the technique here well it’s clams today so hey hey hey hey going to need some parsley going to need a dry white wine I have a sh I absolutely love drinking shab so I’m going to cook with it and drink with it or drink it all right you are going to need a green bell pepper I have some risotto rice here this is caror roli Arborio is fine Bombay rice is preferred Valencia rice second this third what is exploding my phone all right you’re going to need a little white wine vinegar champagne vinegar works well here as well lemon for lemon wedges my Lord this is the loudest notification ever silence you I’m on six text chains for teams and such all right I think that’s everything all right and last but not least you are going to need some water and a little bit of salt did I hear a phone notification yes you did yes you did snoozing the ads I’ve turned it to vibrate you can probably still hear the vibrate like I said I’m on six text chains three kids each playing two sports 3 * 2 is six six different text chains and it’s one of those things where if any parent responds everyone gets it everyone gets it what am I doing with my life right now ah yeah cooking this delicious do is this everything that can’t be everything got the garlic white wine yep yep yers okay all right now that we’ve gathered our ingredients and we know what we’re doing let’s get cooking woo all right first things first I am going to make oh I don’t know why I put it in there I should have put it in here some of it all right well we’re down we’re down to garlic clove that’s okay that was a bad garlic clove anyway me and we didn’t want that garlic clove all right first thing I’m going to do is I am going to make this green sauce extremely flavorful it’s got fresh parsley a little bite from white wine vinegar and some garlic and this will kind of be the backbone flavor to give everything uh a lot of oomph so I’m going to make that right now and just let it sit really comes together quite quickly quite quickly the arsonist had oddly shaped feet it was a silly clove anyways exactly you this a silly face second thought did the silly place oh gosh I love that thanks for tuning in all right feel like this is a little crooked yeah whatever we’re good we’re guc g i I’m like exhausted doing this half asleep all right so for the sauce I’m just going to put in three tablespoon olive oil here perfect next St you want about a/4 cup minced parsley give or take so I have my parsley here that I have I have my parsley here that I’ve cleaned I don’t know there’s like this I don’t like this stuff in the center here junkie junk parsley get out of here all right so make sure you absolutely wash your parsley mince it up pretty fine here do a good job it’s not a lot that goes into this dish so the little that goes in needs to be really good high quality ingredients here and you need to do a good job with the prep no Michelin stars though no Michelin stars all right this is about 1/4 cup going me get that that in my olive oil I don’t like making this in a food processor could you probably I don’t like doing it it aases the oil it makes it bitter um really oxidizes it quickly so just do it by hand just do it by hand use a garlic press for the garlic let’s start with three cloves here we’ll put the rest in to with the clams such a sumy dish I love this I don’t need enough clams I like clams I like seafood I’ve been off fish for a little bit but I’ve never been off shellfish all right next up let’s do one tablesp spoon of white wine vinegar now you can adjust this amount to taste it might need four teaspoons mix all that around look at that it’s good consistency oh no ads why off fish well I just it was just uh it was just cuz I ate a lot of it I was eating a lot of it I was like I need to pump to brakes all right but it I feel like at least with me when I eat too much of one thing I kind of get I get off of It kind of get sick of it um I don’t like saying getting sick of it because it’s not like I’ll never eat it again it’s just yeah I need a break like I worked one of the first recipe books I ever worked on I had the chicken chapter 28 recipes 28 chicken recipes and um I think I was given about three months to do 28 chicken recipes might have been less might have been two need lose to say I was eating chicken four or five times a day for two months so I didn’t eat chicken for another six months after that maybe a year hey there soer 98 good to see you welcome in happy up as Ray Rock would say all right let’s put this back here all right so now that we got our sauce I’m just going to set this aside let it sit bada boom bada Bing all right it’s time for the clams so you’re going to need about two cups of white wine so this bottle I had already opened the shbl uh I normally don’t like mixing wines obviously to drink but I’m not going to waste this so two cups dry white wine I should have made sure it tasted good right one for you one for me a fishy one hey I’m at 86 you want a fishy dad joke hold on my phone’s still buzzing fishy won all right I think I got two not great all right you ready um first one’s not mine second one’s mine my own invention all right why do fish always know how much they weigh because they have their own scales H what type of fish do you call to come fix your piano tuna you want to get a tuna get it because they tune the piano all right for only you had a book of dads I don’t need a book Horizon I am the book chat GPT does exactly exactly you know what interesting um my middle kid actually liked uh fish so had a few different fishes uh which is not the same type of fish but several different fish um and there was this one I it just it looked something was off look it was almost vibrating so I kind of like scooped it up with like that net and I was kind of trying to inspect it I was holding my hand lo and behold it was purring I was like what what is this and my son walked in and was like yeah it’s a catfish hey it has plenty of scales exactly exactly all right let’s get over to the stove here all right I’m going to put two cups of this wine in this pan now a large sauce pan is fine a pot is fine I’m using a wide low Rim pan only because it makes it easier for my cameras to see what’s inside you do not need these pans uh to make this dish so anything we’ll do all right let’s get the hoods goingo oh no add break why am I I only snooze it twice Aro Speedwagon had an album called you can tune a piano but you can’t tune a fish I think I’ve seen that the album cover featured a tuna with a tuning fork in its mouth but um ultimate dad jokes Ario Speedwagon goated okay why stop stop I don’t need these text messages I love all of you but stop please okay so I have my two cups of white wine I’m just going to cover it and I want to bring it up to a boil once it’s boiled I’m going to add my clams I’m going to steam them through while it’s steaming let’s prep the rest of our ingredients these pans requ these pans are required and they are great pans you can see them on only pans all right terrible dad joke for people that speak Greek what did the Greek fish say when it bumped into a whale I’m sorry ha ha ha but I’m I don’t speak Greek but I’m assuming that sorry is like fish or whale or something I don’t know now I have to Google it is it a type of fish no it means fish see I’m smart in the brain oh now it’s ads uh sorry it’s Greek for fish there we go there we go okay uh while we’re waiting for that to come up come back to me and let’s do these leaks so I’m only going to use the white and the light green part you know what I’m only going to do two I like these I might cre with leaks if they’re clean throw them into the Embers charm on the outside wrap them in old newspaper or aluminum foil or whatever let them steam through peel off the burnt part munch on them maybe make a romesco for dipping you know literally fish okay so I am going to chop up these leaks and then I’m going to wash them thoroughly because I know they are dirty as all heck all right let’s actually head over to our stove the wine is going that’s so quick these hexclad pans boil it like that got nothing on me jeez Louise all right turn it down a bit reduce the heat to medium let’s add these clams in a single layer oh yeah fine all right we’re going to add the clams spread them around cover let’s turn the heat back up medium high heat now you can see my feet ding all right I added the clams medium high heat I want to simmer it if it starts raging boiling and whatnot I will turn it down clams should take about 5 minutes any ones that are not opened after that time throw them away all right meanwhile while we’re waiting Alexis set a 5minute timer going to cut up these leaks feet stream oh man could you imagine all all right that’s just printing your own money at this point did Google hurt me yes all right let’s turn it down a bit Alexa set a 4minute timer all right let’s Min this up chop fine that means about a quarter inch no Michelin stars today though ladies and gents it’s okay when I wash these I like to wash them in a bowl like submerge them in water all right I’m going to submerge these in water something froze oh I hit I hit the wrong thing here we go thought I froze professional streamer thoroughly wash these oh no got a leak in the kitchen so so bad all right thanks now you have a fourm minute timer all right you’re welcome these were pretty clean is okay all right we’ll set that there I’m going to rinse out the bowl where the clams were in cuz when I pull them out I’m going to pull them out and put them in the bowl Bowl all right now I believe I washed this green bell pepper you’re going to need a green bell pepper I’ve already said earlier and I need more coffee got four cups of coffee today it’s not enough I don’t know why didn’t do anything it’s not like I ranom Marathon all right so Cho this up prettyy fine you want it about the same size as your leaks got the white pith out forgot to do it on this one hope everyone’s having a fantastic I will when we finish that first sentence hope everyone’s having a fantastic week I will not be streaming anymore this week unfortunately I’m going to try and get back into it the following week but um my kids are finishing up school and there’s all these events and pool parties and such do you have a p box you think someone needs to send you some merch I’m a professional streamer I know I know I needed just a sign up here like no Michelin stars that I can just tap all right timer’s about to go off my internal clock is on point let’s check this out all right alaxa stop timer all right we just cooked these in wine they have opened up now it’s time take them out put them into your bowl right and then we’re going to cover them up I asked the guy whether or not these were really fresh he said yes not really sure he was telling the truth the smell we’ll see when I taste him we’ll see maybe maybe I’m wrong some of these have not opened fully I’m going to give these a couple more minutes I’m going to keep all right here we go hold on camera we going to keep these warm by covering them and the few that are left in I’m going to give them a couple more minutes just to open up and if not they go in the trash trash three of them have opened up already threaten them with trash and this is what happens do I have the patience for this one no one saw that all right cover up your clams keep them warm now to this wine broth mixture we are going to add an 8 O bottle of clam juice whose plastic thing just severed my fingernail like some sort of razor wire oh dear lord oh I need a bottle opener of course all right let’s do full stove get that shot all right to this wine mixture I’m going to add my bottle of clam juice 8 oz and about five cups of water now I’m going to cover that keep that hot and warm on the back stove and then we can start making our rice Bada Boom Bada Bing all right let’s finish chopping this chopping green bell Peppa doesn’t have the same ring to it as broccoli again no Michelin stars just cut it small as small as you can as even as you can so you add some clam juice to the juice of clam this is correct you want it super clammy just keeps the consistency with the dish well it’s like uh oh what am I doing like a lot of times when you’re doing jarring and canning and you need to increase the acidity or whatnot and if you have a recipe you will like if you’re doing strawberries or something rather than using a regular lemon like this guy you will actually buy that little thing of lemon juice and the reason you will buy that little thing of lemon juice is because it has a consistent acidity and it’s consistent just like this you add some clam juice so you have consistent clammy flavor no matter what clams you use or how many you use etc etc what is going on what happened here professional streamer everybody hold on how’s this haven’t started drinking yet stop it no what happened okay hold on no this way no back this way rip P what did you do is it focused I used to have a Spanish teacher that used to say that word very differently all right ah thank goodness you guys are here you all shouldn’t say guys goodness you all are here all right what am I doing okay time to head back over to the stove I’m going to add two tablespoons olive oil one to heat that over medium heat again I’m using a low-sided pan only because of the camera angles you can use a pot large sauce pan whatever hexclad pan you want to use feel free you know what Russell what are you doing I don’t know I ask my qu I ask that question every day what am I doing with my life ah having fun time over there this is true we’re just cooking we’re cruising there’s no Michelin stars this is why if you cook without playing music it’s just not nearly as fun you always have music playing so I go to kitchens to you know like restaurants the back kitchen they’re always playing something they got a beep going cruising all right that’s how I dance too just like this it’s all my moves combined into one good Sizzle I’m going to add my bell pepper add my bell pepper and my leak just going to stir it around I got a wooden spoon just because those are the spoons I have all right we’re going to soften this it’s going to take anywhere between 3 and 5 minutes while that’s softening I am going to get my Rice Ready oo all right I am prepping one and 1/2 cups of my rice here save the rest for later I’m also going to mince up uh oh the camera went cockey again what is going on maybe the battery’s dead yeah the batter is really low can you just lock in place like that all right let’s keep stirring here yeah it just keeps dying all right well I have to do backup plan that’s not good all right all right okay the veg is softened it’s been about 3 minutes going to go ahead and add my rice one and 1/2 cups here full stove shut and now let’s add our garlic as well and we’re just going to stir all this around coat the rice up in that oil spread out that garlic and you’re going to want to cook the rice until the edges kind of become translucent that’s going to take upwards of 3 minutes [Music] let me make sure this is still hot in the back there get rid of these dishes clean as you go clean as you go yeah I don’t like seeing my feet just for my back ankle it’s not a pleasant scene I need better Achilles heels I wonder whether there’s an exercise I can do that would improve the look my achilles heels all right keep cooking stirring often about 3 minutes relax us set a 1 minute timer I have not added any salt to this you’ll notice I have not added any salt hold on let me let me uh so you’ll notice I haven’t added any salt to this yet that’s because the clam broth is pretty salty clams can be salty I will season it with salt to taste at the end of cook time yeah I don’t know what I’m going to do with this camera guess the in big batteries inside which are rechargeable died but I can’t plug it in to recharge it all right Alexa stop timer all right now it’s time to add the liquid so I have my hot broth in the back here and I’m just going to add two cups this is an 8 O Ladle and I’m just going to lay in from the top one two all right and now we’re going to stir and cook and we’re going to add broth as it gets absorbed so every few minutes or so Alexa set a 15minute timer so we’re just going to gently stir this and cook it adding broth every few minutes one cup at a time hot broth until it gets almost a absorbed and it’s kind of creamy when I was in the restaurant industry I was taught one simple rule mashed potatoes should be loose fighting to stay up so you put them on the plate and they almost want to ooze so they’re fighting to stay up and winning risoto fighting to stay up but losing the battle this is more of a brothy rice dish so it’s absolutely going to be losing the battle if it’s not losing the battle you need to add more broth all right here we go it looks fantastic a little Browning on a couple of those leaks but we’re good no Michelin stars today like a Rizzo I don’t know what a Rizzo is at this point I’m too afraid to ask lock it I said risoto all right let’s drop the heat it’s a little high all right let’s do full stove you can see here when I drag my spoon fighting to stay up but losing the battle and I don’t see any liquid on the bottom let’s add another cup let’s keep [Music] going remember we’re going to cook this for a total of maximum 15 minutes I got my timer going wait Alexa how much time left on the timer son of this is why Google was better Alexa set a 12 minute timer the other key to this is we will have extra broth at the end or you should all right and that’s to let all the gunk and whatnot that got out of the clams kind of sit on the bottom we don’t want to stir that into the rice keeps our rice grit free sandfree rice that’s what this recipe is rice without sand it’s my favorite type of rice to have I go got to tell you she did Wolf but remember I set the example with Google so she should uh you know that’s a warning it’s a warning to Alexa who knows me you know says good morning to me knows my kids which is kind of weird I don’t like that word scary it’s kind of scary right I added another cup here where’s my heat at medium medium Heat let’s get my bowl out we are going to Plate this up like no one’s business no idea how I’m going to get this camera on it I’m going to have to do it manually well do it live all right here we go yeah so if you got a local fish monger some local clams [Music] you can make this up go to the local Clam Shack get some [Music] clams oh yeah I feel the grd on the bottom too yuck yuck yeah I was worried I wasn’t going to be able to stream at all this week super duper worried we made it happen we made it happen I’m trying to get back into the swimming thing it’s going to be tough I have three kids at home this is like the center of my house [Music] all right I’m just going to do a little cleaning up while that’s going this is where I need music This is Where I Need the Music going was blaring hey 911 took your kids Electronics away they will only get tablet time when I stream 99% chance they won’t bother me at all brilliant Modern Problems require modern solutions we go there will be music next stream yeah next week when next stream is probably next week I’m sorry all no I actually looked at I was like can I get a wood burning stove inside my wife was like you’re ridiculous stop it’s not going to happen I was like okay okay you’re right you’re right it’s fine I like cooking over wood it’s a lot of fun it’s dynamic okay we got about 5 minutes left rice is cooking for for all right we’re just waiting on this to finish cooking about four minutes left here we go for I love the delay because now I can see the blooper when I like splashed outside the pan I can turn and see the instant replay here we go 2 minutes left let’s keep going we’ll taste the rice and see whether we need to go more or or [Music] less e for for Alexa stop timer all right let’s keep going just a teeny bit longer let me get a spoon and I’ll taste it for dness oh yeah got a little salty kick there woo rice is not done yet that’s okay it’s going to still absorb a little bit so let’s get back over here to the stove I’m going to add about one more cup stir it around off heat turn the heat off okay we’re going to let the residual cooking and absorption take this we’re going to let the residual cooking and heat take this across the Finish Line all right so now comes time for the lemon all right where’s my lemon squeezer squozen that was in here wine all right I’m just going to squeeze in here I just don’t want any don’t want any seeds all right going to take about 1 and 1/2 teaspoon of lemon juice add it in spill oil all over my hand now remember remember that little kind of like salsa ver we made I’m going to add most of it I’m going to leave just a little bit behind just a little bit behind I’m going to add a little bit of lemon juice to this and I’m going to kind of drizzle this over the open clams when they come out just to have them look good so I’m going to add about a teaspoon of lemon juice here here we go all right let’s go ahead and stir this in let’s do full stove let’s go ahead and stir this in oh yeah look at all that delicious [Music] Flavor now you can completely adjust consistency with additional broth as needed and this is a good spot to taste it for salt and pepper hey 40 Lashes lurking good idea 911 for a couple of reasons yes exactly all right I’m going to add a teeny bit more of this hot broth maybe half a cup now it’s time to where did I put there they are all right now it’s time to Nestle those clams in so I’m just going to Nestle them in and let them heat through do full stove for this now you might have some additional liquid in the bottom if it is gunky and Sandy don’t add it if it’s nice and clear and clean you can add it all right I’m going to cover this and let this sit until the clams are heated through and the rice is finished cooking and that’s going to be about five more minutes Alexa set a 5 minute timer what are we cooking here hey the liit the liit tig cooking clams here we go we’re cooking clams and some brothy rice uh we got kind of like a salsa ver in there to give it a good amount of flavor we’re just going to let the clams heat through and then I’m going to serve this up get my Instagram shots as I like to call them and taste test I got to figure out how to do how to do this camera over here it’s the battery died on the the thing that adjusts the camera I’m wondering whether something like this no that’s too high something like this that’s a little better how does this look let’s do a little test okay it’s not too bad isn’t brothy rice just watery risotto well yes you’re not raw but it’s not watery per se it’s just a little bit looser it’s brothy it’s the style it’s the style at the time it’s done on purpose that’s the difference shallow bowl would be nice I don’t have a shallower bowl than what I got here do full board the little motor that tilts the camera the battery died I’m just going to have to do it by hand that’s fine that’s fine I’ll do it by hand professional streamer all right you don’t need to be plugged in anymore all right this will be good this will be good got about two minutes left we’ll plate it up uh I’ll do it by hand I’ll do it by hand and then I’ll eat it and eat it up uh to answer your question am I a home cook or Chef yes both why not I’ve worked in restaurants I’ve written cookbooks helped write cookbooks it’s a it’s a group effort no one person ever writes a cookbook all right let me see I just want to make sure this risoto is like oh yeah oh that’s good [Music] all right a couple more minutes which restaurant actually restaurant that closed down a couple weeks ago was in Boston also educated at a professional cooking school this is true I did look cordon blue woo I got a saying here no Michelin stars today this is all for the home cook everything here for cooking at home making easy making delicious inspiring people to cook maybe different foods do a little bit more to make their meal better educated and graduated of course Alexa stop timer all right I am going to give it a couple more minutes it’s called evu EV o o it’s the name of the restaurant from scratch kitchen which I think are the best restaurants to work at it was seasonal as well so the menu was constantly changing and you had to learn how to make essentially everything from scratch it’s fantastic nothing but respect and admiration lurking what you’re always lurking 911 professional lurker just like me all right the timer didn’t go all right well let’s just plate this I don’t know um maybe I should kind of oof oof oof oof oof oof oof how do I tilt this up without it tilting over that’s going to tilt over it’s a little too high what about something like this tilt it up no it’s not enough kind of need it like this ah let’s see whether I let’s see whether I can race and get it done all right here we go fingers crossed oh everything’s locked yeah whatever all right I’ll just put it in and we’ll call it call it a day once I get the shot all right let’s put our clams around here let’s do five all right let’s get some rice some brothy rice I know you guys can’t see it yet so hold on I’m just trying to make it nice this is a really big bowl what was that we got dying bird hold on bear with me let’s put a six one right in the center what do you say yes evu has an extra virgin olive oil I’m pretty sure it predates Rachel Ray’s version of that word all right um all right remember that little leftover salsa verde we had a little lemon juice juice too I’m just going to take a little bit I’m just going to drizzle teeny couple drops on each of the clams here maybe around the edge all right let’s get our Instagram shot what’s going on all right wrong camera professional streamer why is it cutting out what’s the name of the cookbook oh I too many a name I probably did four a year for eight years three to four year so I probably worked on 30 cook books here we go all right I think I’ve got the footage come back to me the award-winning one I can’t remember I can’t remember in all honesty I mean it’s like you got some that were nominated for James Beard you got some that won Webby Awards you got some that won some of these other things doesn’t matter doesn’t matter um I my probably my favorite I’ll name the favorite one that I worked on it was uh National Geographic Italian cookbook and we worked with National Geographic I think it’s called Taste of Italy or tasting Italy uh front cover is a picture of like spaghetti marinara with a nice blue sea background um that was a ton of fun I really like doing that one so really grilling me here all right let’s eat this all right get this clam little rice here we go tender clam at that brininess from that clam juice and I didn’t add any salt to this maybe it needs a little bit you get that nice fresh garlic that was kind of muted by the white wine vinegar the Roto is perfect I’m just going to get a bowl to put these in letting the risotto kind of finished cooking uh with that carry over cooking it just has that toome texture without being undercooked it’s phenomenal I like it I love it here let me get these clams out and I’m just going to dig in here boxer or briefs Horizon you’re grilling me too not in a good Woodfire way all right here we go M I love it the pepper the leak really good background such a light fun dish takes me to like the coast of the Mediterranean oh man hor right then this was not a good clam that clam was not a good clam the other ones were fantastic probably Alexa I love it that wine too really good background it’s see this sitting out on a front porch or back deck eating this with a nice big cold glasses should B yes please you would say that Alex and alarm at 4 a.m. you’re speaking in tongues also it didn’t work shame on you yeah try harder all right it’s light it’s fresh I love this it’s really good the brininess from those clams and that clam juice I feel like this is healthy I know I’m sorry my camera died or rather the motor that controls the camera I kind of like the sauciness of the rice it’s not really like a soup it’s like brothy it’s brothy I clean my plate fantastic fantastic all right woo let me let me move this out of the way let me do my outro and then um we can raid raid someone boy I’m ready for a nap who wants to take a nap with me all right got do this in one take the arsonist had oddly shaped feet okay here we go any partsy in my teeth let me look looking good got a good set of chompers there all right here we go what is this uh win steamed no steamed clams with brothy rice salsa ver clams with brothy rice and salsa ver all right I like that one also like completely separate like you can see all the sand and Gunk that got left in here so glad I didn’t add the clams to cook with the rice that’s why we didn’t do that that’s why we didn’t do it all right here we go so that was clams with brothy rice and salsa verde if you like what you saw don’t forget to check me out on YouTube Twitter Tik Tok Instagram instagr Instagram here we go all right got to bend the knees I don’t know why I got to exercise the knees all right so that was clams with brothy rice and salsa verde if you like what you saw don’t forget not only can you follow me on Twitch but I’m also on YouTube Twitter Tik Tok and Instagram the best way to support this channel is just subscribe to me on YouTube it’s free and if you like any of the stuff I use I have a whole bunch of affiliate links down below my videos in the description it’s only stuff that I use and I like of course I do get a little bit of a kickback if you use the link and buy something thanks so much for tuning in and I hope to see you next time take care w i don’t practice practice that it is just one shot every time first try first try first take baby I need to have Horizon I need to have like stream End videos where depending on whether or not it was one take you know like full clear versus not full clear you know what I’m talking about you know what I’m talking about all right let’s find someone to raid thank you all so much Horizon 911 40 Lashes riip PE Li TIG for absolutely trying to grill me putting me on the spot that’s okay I live in the spot I’m on the spot all the time wolf EMT EMT 86 who am I missing Ricky P purple buttons thank you all all right let’s you two 911 I hope hope I’m around so I can uh I can lur in your streams it’s just been so busy lately so busy I’m sure you know it’s end of the school year like it’s just the transition from school weeks to Summer weeks it’s going to be crazy all right I’m looking for food streamers preferably English I don’t want to stream one that’s like professional in a kitchen and I don’t want to sorry I don’t want to raid one and I don’t want to raid one where they have like a thousand viewers or like 68 here what’s this guy Triple H oh that’s Dutch um English English English wow there’s a lot of people food and drink anyone have any suggestions for a raid a lot of food and drink this one’s 72 I don’t want to do that lot people playing video games for food and drink I don’t know if I appreciate that anyone else live anyone else F these on again later Ricky P I didn’t see her on the list I follow her too it wasn’t there all right till day oh yeah here we go I I um I raided her last time all right here we go let me do food and drink category I think that was my issue yeah hold on see I I go to search for her and it’s there live but then it’s not there all right I don’t know I’m not going to be able to raid today she’s making Thai food thai good what about shirt shirt good too wish I could show you my screen because it’s like I searched but she’s not here I’m doing something wrong taking up too much time guys Italian food and drink I’m at the end maybe my my browser oh wow listen I’m going to shut it down see you all next week I’ll try and figure out my RAID and have music next week of course all right hey thank you all I appreciate you all have a wonderful rest of your Tuesday and a Wonder wonderful rest of your week all right take care bye-bye