Join us to use up 38kg of cheese… LIVE

AD | Remember when we bought 38kg of Grana Padano cheese to test out some knives?

Well, Grana Padano asked how we planned to use the cheese up… So we’re teaming up going live to show you a few thoughts and recipes! What would you do with it??

are we live at 5 we are live at 5 excellent five we must be live welcome hello welcome to the kitchen and welcome to 1,000 grams of cheese an awful not very much not very much no it’s not that’s a kilogram 38,000 gram of cheese cheese a lot a lot of cheese this is uh this is fun because you might remember you might have seen there was a video a couple months ago of us hacking our way really badly uh I think I did a good job into an entire wheel of grana Padano you were loving that we were loving the process you really were loving that process that Ed it turned it into a Love Fest of that process but it was tricky try not to say hard it was the edit of that that went viral and loads of you saw it loads of you shared it in it short form and on YouTube and as a result Gran a Padano reached out and said what are you going to do with all that cheese and well we hacked upot of it into lots of pieces much smaller than this to hand out to the team so everyone could we took one of these home each and I’ve got through about a quarter of it um but we’ve still got lots so we’re going to do some nice summary ideas uh and since chatting to Gran Pano and learning a bit more about the cheese and where it’s from and its history um basically we’ve done a deep dive so we’ve got some summary recipes and if there’s anything you want to know about cheese comment down below we’ll try and find an answer for it if not we’ll just cook up some great food but you know how we always start these live streams comment down below let us know where where in the world are you joining us from today there’s a CL on the floor that is dangerous it’s like we’ve been filming all day and now this uh so we’re going to do two recipes and they’re not going to be the obvious applications of where you might use Pano which is where we use it so often just grated into and onto all sorts of Italian dishes I’ve made so many carbonaras with it and by Jo tastes delicious whether it’s pasta dishes risotto noi dishes Alo dishes shaved with like a potato peeler onto salad everything from Cesar salad right the way through to more adventurous stuff but what are you doing that’s so inventive right now but rather than just grate it and that’s great but we’re also going to change its texture a few different ways so we’re going to make an amazing like roasted beetroot spiced salad that’s like warm and serve it with a cheese TW a big cheese TW a big cheese TW cuz we’ve got a lot of cheese and then we’re also going to do a cheese soup a chilled cheese soup both perfect for the summer interesting right we’ve got people joining in from all over the world and I mean hit me all over the world find the most obscure now uh uh uh uh uh molta oh excellent I think I’ve been there we have Gabon that’s great South Africa Dudley in the north y uh Sweden Maine Colorado Minnesota someone from Leicester who is talking about another type of cheese that might come from that area oh no we’ve started a Turf War AE War uh skinny MK is in a Swedish Hospital oh well I hope I hope you’re there for a good reason you Andor your family relatives you’re with are going to get well soon inbrook Austria Iowa leworth you said that with a a taint because it’s surprisingly close and we know it well yeah shopshire Netherlands Bristol Alberta I know a song about Alberta I can’t sing that song no you can’t probably haven’t got the rights for it probably haven’t got the rights for it so so the question is how do you guys use uh Grana padana at home have you ever used it before uh and what recipes do you like with it and then we’ll get on to what we’re doing with it once I’ve basically peeled a whole bunch of beet can I help at all or um could you oh grab some hard herbs some some Rosemary some thyme uh and a pot of cumin from just behind Jamie cuz we’re going to lightly spice this but you know garlic and herbs but also cumin cuz cumin when it toasts off is lovely and this is a combination of a roasted and steamed uh salad AB what about uh cheese crocketts oh lovely one the suggestions coming in excellent because it has low moisture as a cheese you can grate it and get all that wonderful You Know Rich salty flavor and the thing with rapado it’s kind of like this one this is 9 months old it’s like nutty and cheesy but the older it gets the more its aged or matured it becomes even more sort of intense so you’re adding a lot of flavor into Crocket without a lot of Mo right this has started really really well because Ben’s been doing lots of revision and this is an opportunity for us to test him so if you got any questions throw them at him like this one how’s this made and what’s it made of milk yeah like like cheese it’s made from milk like cheese like cheese like cheese like all cheese milk like cheese it’s made from milk specifically Italian milk specifically from the Regions near the po valley and then Bas and then basically La La Land and Tinky Winky ton yeah yeah and Tipsy town and then it really only has two other sort of main ingredients and that’s uh renit Y which is an animal product that helps the milk become cheese as it’s heated and helps the coagulation and salt because once it starts to be shaped into those massive Wheels uh it gets pressed for a day or so and then it gets put into a salty solution for well a couple of weeks possibly more up to 30 days in caves well at first just into a Brine and then it’s taken out of there and you’re right it’s stored for 9 months in carefully controlled caves and aers aers comment down below they are people professionals who look after aging cheese they turn it regularly they it’s a retirement gig for you isn’t it I would love that I would love that just looking off the cheese cave dwelling looking off the cheese occasionally rotating it humidity temperature all good uh there’s lots of suggestions coming in of where to use the cheese cheese balls um um but one of the ones that surprised me the most I don’t know if you’ve heard of this is from a Swedish person called otar saying with pickled herring interesting no I haven’t heard of that and it’s a strowman otar take it one further pickled not for me yet otar said I’m sure this has been suggested a lot of times before I don’t know if it has no no that is news to us first that’s fantastic that’s so we know that gapo is an Italian cheese Northern Italian cheese but it is produced and then shipped all over the world so it’s a famous cheese all over the world you may well also have it in Sweden and use exactly that cheese in exactly that purpose uh Tom Tom Eric is pointing out something very very good you know in our usual videos yes we always say comment down below let us know no comment on the side which is how YouTube live Works comment on the side comment on the side we need a clever rhyme comment on the side will you to talk to us live will a half rhyme will you be my bride e e this beatroot step is taking a long time I’ve done it now specifically here and I’ve just fed you some herbs that’s all I’ve done specifically we’ve got different colored beetroots so red we got candy and we got yellow if you can throw your herbs into the beetroot which we put in a roasting tray with tin foil because we’re also going to seal it in with a glug of balsamic vinegar a glug of oil salt pepper these hard herbs a sprinkling of cumin and then let it do its thing in the oven for plenty of time when it comes out we make it really fresh and then we actually get onto the cheese part which is a wonderful texture which which builds this salad from just being delicious roasted beetroot into something that’s textural uh one of the most popular things coming through is catcho a Pepe oh yeah simple classic absolutely delicious you can really get that wrong from experience the Romans know what they were doing uh there’s someone called Kush in the comments uh suggesting Kentucky fried cheese yeah standard uh from Croatia make Grattan doino excellent again kind of thing intense flavor without all the moisture why is Barry over there laughing don’t know he’s on his own right salt we gone in with oil balsamic and it’s going into the oven and while it does that we can then start the actual cheese part of this dish you know uh you know one of the fears that we had when we said we were going to do a live about cheese is that someone’s going to start making really terrible jokes cheese puns cheesy cheesy jokes no one said that oh careful us said that this isn’t a great prompt but it is pretty GAA are we allowed to say that yeah what are we allowed to say we allow to mention other cheeses I think so the point is this cheese cuz we’ve got lots of it but we can talk about other cheeses could we do a cheese ice cream with grana Padano so really interesting I spent some time with the uh grana Padano team at Taste of London last week and one of their chef brand ambassadors Made cheese ice cream it was so good with roasted balsamic fish figs herbs like a caramelized Walnut so good definitely dessert even though it was cheese I’ve we had a mozzarella yeah we mozzarella and basil ice cream and it was unbelievable do we have that in Iowa yeah somewhere yeah that you wouldn’t expect so look this is what I’m doing for this twill cuz it is so simple the cheese which we’ve grated or actually we put a chunk of it into a food processor it chops up really quickly so you’ve got this rough Edge and it goes onto a warm pan very medium heat like three or four out of nine stages along with Sesame and then we gently warm it and it starts to go lovely and golden it melts It all becomes one and then you can do two things you can either put it under a Hot Grill to finish it off and get a color on the other side or you can try and flip it up to you depending on your confidence level I think I’ve only ever made one of these like smaller but in the oven rather than in a frying pan arguably more control how that go for you I’ve had good good occasions and bad occasions okay yeah and arguably more control because the unv is keeping a set temperature and you can set it to a set temperature about 180° Celsius is good but this we can do one big one in a pan it’s going to come out circular because the pan is and we can keep an eye on it in front of us in this life situation and we don’t forget about it imagine if we had a giant circular pan that could be heated by all the Hobs imagine how big it could have been then we could have got through even more of it like a Pella pan yeah but like bigger like we can massive cheesy Pella cheesy Pella cheesy Pella um so the second idea that Mike’s just going to keep an eye on here is sweating off some shots in a pan and we’re going to build this soup and then we’ll blend it later on it’s served cold now e yes should I be adding salt to this a little bit because it helps draw out the moisture of the onions but not too much cuz we are putting obviously a lot of Gran Padano in this it is a cheese soup and one of the few ingredients in the cheese is salt and it can be salty if you put too much in you uh you haven’t been in a seasoning Master Class recently I have and you know what when compared to your cooking it tells wow yeah wow yeah yeah yeah um Kush has actually done a Super Chat he’s paid £2 to highlight one of his comments Kush ignore it you can do that as a super chat and we won’t ignore yours we probably will ignore Kush um he’s going to expense that as well isn’t he he’s found he’s done that on his business card if that’s on the Poo C uh is this cheese so grana Padano is it like a finishing cheese that you put on stuff that’s a great question or is it good in stuff or both both and here’s why so as a cheese it has a wonderful texture it has quite a grainy texture that’s what Grana means so Gran padana the Grana literally means grainy um and basically for that reason microplane you can get chunks that go really really fine and a little bit goes a long way over dish I mean you’ve all seen us great hard Italian cheeses before this does just that but super fine what I would say is a potato peeler can be your friend cuz like shavings of the cheese over a salad especially as we come into barbecue season absolutely wonderful in that Cas finish cheese yep but both of these dishes here we’re cooking it so we’re going to make it into the soup and we’re going to make into the T So Best of Both Worlds uh up to you and if you had to describe the flavor profile uh in comparison to other cheese that cheeses that people might be familiar with how would you describe it as a chef ERS so it is she sheas it is creamy and has got a tartness to it a tanginess to it a saltiness to it but it’s kind of that nutty taste when it is this 9 months old because the one we got was 9 months it can go up to 20 or 24 months of aging and maturing uh which it becomes the reserver obviously a more expensive version of it um and then it is it’s you almost get the salt crystal crunch it becomes much more intense uh more of the Tangy but uh you lose some of the nuttiness in both instances it’s kind of straw color you do get some of the salt crystal you chump through some salt crystals wow that’s cool which is really cool ERS I’m not saying that you’re like the the cheese connoisseur but you might know the big cheese I’m I’m going to ask if you do know uh oh someone said that most cheeses are lactose free which goes against everything I think about cheese because it’s made from milk so lactose is the sugar in milk cheese is lots of milk so it is many liters of Che of milk that get reduced down into uh cheese so you’d have thought there’d be even more in cheese yeah soft cheeses definitely uh but cheeses that mature and process like this they actually are lactose free because the lactose has completely changed from its original sugar in the make of the cheese so it still has the milk proteins so if your allergy is to milk and dairy still avoid it but if your allergy is to lactose I you don’t have the lactase enzyme that breaks that down uh mature cheeses like Gran a padana and they’ve got a whole bunch of information on their website uh certified lactose free because the tiny tiny tiny tiny tiny amounts that remain the human body doesn’t really react to that’s brand new information to me I had no idea about that whose question was that there’s lot of people talking about in the comments saying mostly lactose free um low lactose but might still have little bits of pieces so check on the individual cheeses that you’re looking at um and that you’re going to buy yeah what’s what’s just gone in there so into our softened sweated onions we’re going in with roasted garlic puree you can of course just add garlic and sweat out but we’re doing that for Speed and ease along with a very generous handful of almond flakes you can use whole almonds they just take longer to cook some thme some bread this is very stale bread but that’s a great use of stale leftover bread it’s just going to help to thicken up our soup a little bit along with the nuts and then more of our cheese so more Gran aano and again it’s about a full handful of the cheese going in oh my goodness that smells great along with milk soon as the nuts start getting toasted they let off a wonderful aroma so cook that down so that those nuts soften over a long period of time sort of 20 minutes or so now when you put cheeses into milk and you cook it at different temperatures chees is behave in different ways the oils separate uh sometimes you get a kind of a splitting process however sodium citrate is your friend easy to get a hold of a little bit of this a half a teaspoon of this this into our soup will just emulsify all of the cheese together it’s the same ingredient you find in burger cheese which is why it never really oozes or melts uh sodium citrate is your friend if you’re making anything cheesy that you want to heat up cool down save a bit longer and and play with chefs use it a lot half a teaspoon of that this bubbles away for 20 minutes uh as a minimum but actually you could do a bit longer if they’re whole almonds a lot longer uh and then you blend it and then you season it and I would say season after you’ve Blended cuz then you’ll balance out the saltiness of the cheese with kind of the richness of the roasted garlic and the creaminess that you get from the almonds could you use it in a cheesecake yes in the same way that it works really nicely in a uh ice cream in a cheesecake mix it works because it has that nutty creaminess your supplementing the cream cheese with it exactly that to add that nuttiness as a non funky cheese fan I actually love this I don’t find it too cheesy um or maybe the cheesy properties that I struggle with uh like the real funk I don’t feel like this has I feel like it’s got the nuttiness and it’s got the Tang um it’s really salty and it’s great um but it’s not too much for me to actually eat just chunks of it’s like later chili Red Hot Chili Peppers rather than the sort of like early stuff yeah it’s like not blood sugar Sex Magic no or milk but it’s more sort of like Cali yeah that yeah by the way I’d say yeah by the way by the way hey excellent we got there in the end guys we found a point to that comment I just want to show you this as well because I saw one comment even before we went live which is why you guys are so awesome there were hundreds of you waiting for us to go live at 5 and one suggestion was don’t even waste the Rind so once you get right down you’ve grated every last bit the suggestion forgive me I can’t remember your name it was Alex maybe in the comments said uh you can Infuse olive oil with the parmesan rind and get an amazing Umami flavor from it so just a very gentle heating not a boiling or a frying a very gentle Heating and that works wonders you can also throw comfy cheese rind basically wow you can also throw it into soups like Minon soup and just put a huge chunk of rind in it and it kind of it never really disappears but it gives a wonderful Umami flavor once you ComEd it what do you do with it use the oil and it’s got all that Umami cheesiness oh right so you’re just cooking the oil as usual that is a great probably probably cooking it but also wonderful for dressings and stuff if you’re making a caesar salad dressing that would work really nicely one thing that I saw last week which I’m going to absolutely steal and show you is the Rind which I’ve literally just cut off of this um so you know it’s the r cuz it’s been literally embossed uh with the name and the Diamonds and all that kind of stuff cut it off wash it with a damp cloth and put it into the microwave for like 90 seconds can I ask a controversial question who are you asking I’ve seen I’ve seen in the comments to who it’s to ‘s yes I’m going to ask it to e you’re not going to know the answer oh well you so I’m going to ask it to eers Cheers eers yeah is Grana Pano just the same as parmesan there are lots of similarities but no oh okay so in fact is it from the same family tree it’s from the same region of Italy give or take but the beautiful thing about uh pedos so protected designation of origin or dots depending which language you’re speaking it’s dop or p y uh it has to follow certain processes and come from certain places and has to use certain ingredients and they’re all very limited so for Gran Padano it has to be Italian milk uh raw milk that’s been skimmed from the particular region there five regions that it can come from and then the process has lots of stipulations and then it has to be aged for a minimum of 9 months it can go up to 24 parmesan very similar appearance process but it’s a different region slightly different rules around which milk can be used it can have more fat in it and it needs longer aging because it’s got more fat in it it actually takes longer to mature so there are a few differences very similar but Grana Padano is a larger area uh and looks like that and you’ll always know it because it’s literally embossed onto the outside what I love Ed is that you went to one event and you took in every single piece of information sponge I love learning I love learning talking of learning look at this this is a cheese rind that I’ve microwaved for 90 seconds it looks like a pork scratching well I would say exactly that it’s puffed up it’s a cow scratching really is it now it’s also stuck to the plate oh but while it’s still hot we’ll get it off the plate plate and it needs to cool down once that has cooled down you can literally cut it into chunks and it’s like cheese honeycomb this was one I did before we went live try that cheese rind puff 90 seconds in a microwave that’s mad it’s the most umy that’s fantastic don’t wait next time you have a salad forget croutons cheese puffs that’s great they’re so good right I have another one of those when it comes to like uh those accred accreditation or those Regional standards is that down to quality control or is it down to a region who have made something really cool protecting their invention basically both okay you’re protecting to make sure people don’t make cheaper less quality knockoff versions of it because there’s lots of quality assurance in this but it also protects the people who do it so grana Padano all the people that go into the processing and making whether that’s the Dairy Farmers the the cheese mongers the affers the people who distribute it people and women like the team that we speak to who help to shout about the prowess of the cheese around the world 46,000 people have jobs because to make grana Padano a thing wow across the world that’s how big it is and therefore and they’ve given three more 46,000 three exactly that because now we can protect it and two of them mounted a giant wheel of it on your YouTube video which far too many people have seen I’m just going to blow row East M’s mind cuz they’ve commented saying why would they pretend this is live who’s pretending [Laughter] now I feel very live I feel very live shall I say something so bad that it proves we’re live and you can see the Fallout from it just to prove a point what that we would have edited out if this wasn’t live I’m not going to do that okay right I’m going to make something with peas cuz I love them at this time of year uh I’m going to use a little bit of the fresh cheese just grate it in smush it together with some olive oil some salt and some pepper uh into a little pea crostini cuz that’s going to go on top of our soup we’re not going to give you the recipes for these but you kind of get the idea right you can eyeball and you can do this kind of stuff by eyeball the puff is 90 seconds in the microwave it use it how you wish the tll once it’s crispy you don’t have to use sesame seeds you can use a spice in there or something like that you can make it a sweet version even uh you can use it in ice cream how how are you making that a sweet version I add a little bit of sugar it’ll caramelize quicker and you get this sweet salty cheese thing roll it up powdered sugar squeeze a lemon I know finger it try that like people often think of these hard Italian cheese Che as perfect for your past dishes but not great for a cheeseboard but a 9 month is so nutty and creamy that I just put slices on a cheeseboard with Chutney grapes and whatever love it you said they go up to uh 18 months of Aging up 24 24 I had does it change in taste profile then in color uh it gets much more intense you’ll actually crunch it and get the salt crystals okay kind of form so you get a text oral change as well but obviously affers have been turning it every 14 15 days for another however many months so it is more expensive uh but it’s a great cheese here is a lovely comment from Munch Queen my friend when I was a baby and teething my non would give me the Rind of grana Padano to chew on as it was natural and soothing to this day is my favorite part of the cheese how cool is that that’s amazing only we had made this video nine months [Laughter] ago so this is starting to smell infused pass a fork over where’s it gone you can turn that one off so once the soup has infused you then blend it smooth and because we are alive and we couldn’t wait for it to chill down we do have one that we’ve already done but look how glossy and smooth this is as we pour it and you know it’s like that because of that sodium citrate keeps it all together wow and it is a beautiful white chilled soup and onto that we’re going to place our smashed pea and Gran Padano uh crustini and a little bit of herb oil e there’s a few people asking uh what wine would you pair who’s asked that like come on can we not just have half an hour together where we don’t talk about ever and wine I love wine and I think it’s really important not always but to pick a wine that pairs with the food so yes the cheese is Rich and it’s salty salty foods love wine full stop and vice versa wine loves salty food this is a Suave it is made with the garganega grape it is also from the po valley the region where this cheese began it’s 1,000 year old history and it feels right this is a beautiful crisp dry Italian logger um popularized quite a lot in the UK and and ultimately you pair your drinks with the food that you like I think that’s always the key yeah um but it felt right to have a wine from the po valley they do so many great wines so many great grapes B some of the world’s best wines but you bought six bottles of it because cuz it’s nearly the weekend right so the crostini is going to go onto our soup will it float will it sink don’t know oh it will sink throw it I didn’t mean to throw it I just got a bit excited how many bottles have you got left and then a drizzle that’s terrible look at that we really are live it’s sunk what won’t sink is a beautiful herb oil we often have this in the studio because we do a lot of filming we have a lot of fresh herbs we get to the end of a week if they’re left we turn them into herb oil but that is a completely I hope different take oh Christine’s gone uh but the peas remain uh a different take on uh use of gadano in the sense that it’s a chilled soup so hopefully something a little bit new looks really cool really good it’s like a little Pea Island just floating are you going to um make these dishes uh in Norfolk at the weekend uh no I’m I’m I’ve got I’ve got some time off this weekend uh and I’m going with some friends uh and I won’t be peeing much okay fine are you going to take a I might take some cheese yeah well cuz we are doing salads and Barbe and whatnot and that’d be great in amongst the naughtiness is in your calendar as naughty nor I didn’t put it in my calendar as naughty nor that was a friend but yes that’s what it’s we’re going to a a Vineyard we’re going to get a boat on the broads it’ll be great fun and the great thing is that ever’s calendar is like viewable by everyone in the whole business so naughty noro I shouldn’t give my friends my my actual friends rather than you my actual friend my email address wow you’re on your own right here goes right so we got got all of this wonderful roasted beetroot remember cumin balsamic oil you can serve this just warm as this is this is not the one I put into the oven 20 odd minutes ago this is one we did before uh but you get the idea yeah that looks fantastic what we then get is some mint from the back yeah that’s not that’s not one of those it just stays the same it doesn’t move are you happy said nonstick pan nonstick pan is important otherwise you’ll never get it out afterwards but some fresh mint some beautiful fresh pomegranate so you’ve got this kind of freshness with this earthiness but all of these jewels of color sweetness to go with beetro is naturally very sweet it’s where we get beet sugar from uh but when it’s roasted down it becomes earthy with the cumin and then this basically once it goes a nice golden color you get a spatula underneath it that’s why it’s a nonstick pan you put it onto some parchment paper or some grease prooof paper or a paper towel and it looks like that so we’re probably another 3 4 minutes away it’ll be soft when it’s hot but when it cools down it goes this wonderful texture you can pretty much see through it you can see all the Sesame toasted on through it so such a cool texture isn’t it and then you can do whatever you want on top of the salad but basically shards are good shards and texture and a bit like our puffed rind it’s just another texture that you can get from cheese have a taste it’s like the best bit you get around a lasagna when you put the whole tray in or anything El Forno it’s all the crispy bits the Sesame on that I don’t think I’ve ever done that before so good you put fennel seeds through it that would tast fenel would be amazing so Italian as well I love fennel in um have you done a SP class recently sorry have you done a spice spice master car coming too soon but look that’s what we end up with in fact you can start to hear that sizzling a bit more now the moisture comes off it bubbles you start to get those um air holes and it comes off but two very different approaches to using up some of our Gran Padano uh but whether it’s chilled in a soup crispy as a twill puffed as a rind or continue using it the way we have done for well over a decade on this channel grating it into so many different dishes uh some in inspiration and we’ve had loads from you too have a taste of that soup and get involved in the salad boys because I just need do one yum uh yeah I’ve just been looking in the uh the comments there’s so many suggestions for people from cheesecakes to Toasties fondos not as the main cheese within the fondue possibly but to add something into it there are so many different fried cheese like um uh German beer cheese yep so many suggestions of bread as well so but it’s so good right that fantastic and it’s not as cheesy as a like a bashel sauce it’s cloying it’s milky it’s Rich from the almonds but you get that wonderful nutty cheese coming through and I think that’s why fond a lot of bad shout I would associate like a guier was a really nutty cheese but actually gr Pano would work so well like that wow someone com saying um so that’s 500 G out with a 38 kilos G what’s the what’s next well there’s one two three four 5 six seven of us in the studio seven of us now have two more ideas so we’ll cut them up and share it we’ll make this 72 times oh well thank you very much for joining us i’ this has been great I haven’t even eaten any beetro yet why not it feels so it feels so wonderfully timely e I’ve noticed you’ve been getting a lot of mint into recipes recently well it’s cuz it’s right there on the back and it I noticed it grows like a weed at this time of year and it’s such a fresh flavor in so many salads um but comment down below how else are you using Gran Padano will you be giving these kind of Inspirations a go whether it’s using up your rind or grating some into crispy bits or blending it smooth uh let us know amazing we will um so you say any plans for the rest of the evening well we got to hack up that cheese and divide it what I should say is if you do happen to have too much cheese and you have a backpack machine it that’s why it’s the same cheese that’s lasted 2 and a half months this has even got Elijah’s name name on it because she she actually was like I’ll bag you that one did Barry right that one uh you’re probably spell cheese wrong we also make sure that you comment to the side um any ideas for activities that Ben and his friends can do in norol that are naughty just nauy Naughty or Not yeah Naughty or Nice naughty or nice thank you very much for watching thank you gr Fado for helping us to order of this and we will see you very very soon excellent should I press the button I’ll press the button I’m going to press the button press button another