MonteCristo’s Continue Cooking: Lamb & Apricot Tagine, Moroccan Carrot Salad, Moroccan Beet Salad

Mediterranean, Middle Eastern, and Moroccan recipes for the next two weeks! Find the Lamb & Apricot Tagine, Moroccan Carrot Salad, Moroccan Beet Salad Sauce recipes here:

https://docs.google.com/document/d/1aVHcCsuFg8SWxbBbjDOzDqYqxbHsZvVmX9ApQgW_1mE/edit?usp=sharing

come on YouTube let’s go there we go is YouTube up now yes new yes it is okay how do I get to the studio where did you go i don’t know click something stop doing that this is going to be a long stream as it is susie you’re making it take longer i’m not trying okay yeah 30,0001 is not $200 it’s It’s about $20 okay so everything’s back to live again and hopefully that’s that okay i’m going to turn on my oven now you’re going to turn it on to uh 325° i’m going to turn this on to 170 Celsius which is a little bit higher but let’s just say I’m not confident in my oven so I’m going to start i’m surprised you didn’t test this before making it i know it gets hot i know cuz you burned your finger on it yeah you guys can see yeah there are some finger burns finger burns okay guys what we’re going to do is uh let me just get some of this lamb out in a perhaps more appealing fashion rather than just in a plastic bag so we can go over this recipe because we need to get the lamb in the oven pretty quickly here guys that has to be our first priority bloody meat pieces yeah probably not the best look i’ll get it on a different plate had to get out of the bag first i don’t mind the look of blood but you might i you know I don’t mind other people’s blood but apparently I really hate my own blood you hate your own blood yeah like I just I You hate your children oh my god i was like I had to get like a little growth thing removed on my leg and it was super interesting and like the doctor let me watch as she cut it out and I it wasn’t bloody or anything but like the moment I saw her cut into my skin I was like really dizzy wanted pretty normal reaction and really you know wanted to vomit and I was like why is this happening but I want to keep watching my body and my eyes uh did not want to think the same thing oo there we go that’s a nice looking lamb no I like blood just not my own blood funky pharaoh so maybe I am a vampire oh my god are you going to open up that fresh that fresh bit of saffron that fresh saffron m get all our ingredients out of course first look guys we upgraded check out what I have now nope the other way new spice jars wow this is what your your sub money this is what what helps okay so now they look better and now he put all of them in tiny little jars instead of random bags all over the kitchen human pow are you located in Soul no in John we live by the airport as ink I understand the hype is that what the kids are calling are you Are you all uncles now cuz Yeah oh I see that’s what they That’s what the zoomers call you it’s weird for an older person to be calling themselves an ug though i got to say that’s a that’s a new one i don’t know i’ve never heard I I’m so out of this monty is old that’s true he’s not 40 yet though guys you’re you’re 39 this year right yeah I turned 39 in October you’re a zatty that’s right not allowed to be a dil though on Twitch that’s illegal dil’s illegal on Twitch there’s no Ross Alan ross oh my god Susie ross Alanoot no there’s no Ross Alan in this we will talk about Ross Alan though okay i can’t I need Where are my glasses hold on susie needs glasses guys i need glasses to read now guys and before you laugh this will all come this will happen to you too one day you’ll wake up and realize you need glasses where did I Oh baby hand it to me this morning where is it so Orion hates it when I wear glasses that’s the baby he hands it to me to put on and then I put it on and then he shakes his head vehemently there we go susie is old and washed confirmed that is true i did take a shower this is the old and washed stream this is the old and washed stream how dare you make fun of the Monte Cristo the face of middle-aged streaming on Twitch i’ve never had lamb that was gy to me how does it taste like what what you’ve never had lamb that was gy or you have only had lamb that was gy that’s a bit confusing i’m not sure is Susie a better Starcraft player or Warcraft 3 player than you oh my god dude i was a semi I was a semi-pro Warcraft 3 player and I was a Starcraft one commentator i smashed you at Brood War smash I don’t know guys i started in RTS okay so did I i So I w I played tons of Warcraft 3 so did I you played tons of Warcraft 3 no no i I played tons of Brood War i played tons of Brood War too all right i bet I played Brood War before you were even born no no i was 12 when the game came out so that’s not possible anyway let’s talk about ingredients here are the ingredients for our Moroccan lamb and apricot tine we have Okay i really don’t want you to make that noise while I’m doing this i think that means it’s preheated okay okay back to this here are the ingredients for our Moroccan lamb and apricot tine we have about 1 kilo or 2.2 lbs i’m actually going to be using double this if you have bone in lamb you can use this uh you’ll want lamb shoulder this is bone in lamb shoulder that has been what’s called curry cut so it means it’s been cut into cubes you are going to want to cut this into about 2 in portions if it doesn’t come this way already sometimes you can actually find this at halal markets like I have here which is great because it’s cut up and bone in so you’re going to get a lot of that flavor from the bones as it brazes we have two yellow onions here you can use Spanish onions as well fresh ginger fresh garlic right here down at the bottom we have a little parsley for garnish for spices we are going to be using saffron which is in this packet right here a couple of cinnamon sticks paprika cumin powder uh these are cumin seeds what we actually need just kidding is not the cumin seeds right now uh so we’ll be using the cumin powder uh we’ve got some couscous to put this on dried apricots some sliced almonds which we will toast some green olives that are pitted uh and not filled so no pimentos in here and we’ve got some butter which we will be cooking many of these ingredients in as well as of course some kosher salt and this is going to make our lamb tine as I spilled salt on the floor spilled salt everywhere throw salt on the floor so just clean up later just so you are aware while you were talking this guy flashed and so I had to repress it i’m just scared that it may not have recorded all have to do it again sorry guys we’re gonna do it again sorry i don’t know why it did it’s been flashing some Sometimes it apparently does that it’s a known issue it’s not really fixable all right here are the ingredients once again okay here are the ingredients for our Moroccan lamb and apricot tine we have some cubed bone in lamb shoulder two yellow onions or you can use Spanish onions we’ll have some butter to cook things in aromatics include garlic and ginger we’ll be using some fresh parsley for garnish at the end green olives and of course the dried apricots for spices we will be using this saffron alongside cumin powder and paprika and a couple of cinnamon sticks with black pepper and our kosher salt we will also be serving this on a bed of couscous to finish the meal and we’ll be cooking some of this in some unsalted butter great take three let’s do it again it actually was take three it It is actually It’s flashing again it keeps doing this off yep okay all right have you tried using Dill Gamer well it doesn’t I like to lick doesn’t really have the same meaning does it you can’t just You can’t just change it like that not making bread instead of couscous no I’m not deal with it welcome back Nicole this will be a fun one this This is a really great recipe guys this recipe uh comes from the New York Times uh but there’s a lot of lamb apricot tine recipes out there and once we get this going I’ll talk about Morocco a bit and some stories because we got some time to fill today but I really need to get this started so first off we’re just going to mince these cloves of garlic cuz we’re going to need them and we’re going to get some ginger ready as well so I have five cloves of garlic here i like it to be a little more garlicky thoughts on Jojo winning LEC good for him kind of sad for NA that they couldn’t keep that player and that he performed so badly on Cloud9 but I’m happy that he won i’m also happy that he’s in a region that has viewers in fact I hope literally all of NA goes to Europe to compete from now on i hope the teams go i hope everybody goes and they just make a combined NA EU league that’s what I think would be good na EU and Brazil no Brazil needs to go back to being CB lol and non-competitive what would be fun though is if we actually had regular competition between NAE and EU did they do like Battle of the Atlantic kind of things they did and then they stopped that was That was fun well it wasn’t because the format was bad but it could be good as usual with uh you know Riot Esports the answer is well it could be good if they did it right but they won’t so it’s not i mean I think the combination of Brazil and North America could have been good but it was executed so badly that it’s not oh and guys I got to get rid of this kosher salt that I spilled all over the floor so I keep stepping on it cuz I’m not wearing shoes and it’s hurting my dainty little feet that he won’t show you on stream unless you sub take a lot of subs for that one okay we’re just going to mince some ginger here yeah smelling only the OG’s remember the time when Monty showed us his feet for free i know you probably won’t have time because of the Starcraft 4 horsemen but would you get Frodan back to talk about the new TFT controversy maybe um I we already just did our episode for this week the state of Starcraft episode was really interesting actually did you mention me no oh you are not active in Starcraft right now it’s about the state i know but you talked about the history of it i I did briefly i heard you i was listening oh my gosh i was listening outside the door um we did talk about very like one sentence about the English language brood war streams uh but mostly it was Starcraft 2 because that’s you know what’s relevant to Western viewers at the moment and you know the sad thing is is that this esports world cup might be the last Starcraft 2 event like ever that’s because GSL might also be dead um so after 15 years wow has it been 15 years of Starcraft 2 yeah i remember being at the event here in Korea when they announced that they were going to do Starcraft 2 in um it was like a not a BlizzCon but they had these Blizzard uh invitational events that they would hold and yeah I remember the entire stadium like freaking out with the with the trailer and that was 15 years ago hell it’s about time yeah but I think it was in Korean so you just need that i I don’t think it was in Korean was it yeah it was in Korean interesting all right we’re going to mince about a tablespoon of fresh ginger if you have uh dried ginger ground ginger you’ll use about a teaspoon but we’re going to use fresh ginger today what do you think about the loss of hype entrances like Jire’s airplane entering the stadium uh sad yeah for that was not J Air that was Korean Air by the way that was the Korean Air OSL so you’re just wrong about that that I’m just reading the question i know i know not you flash coming in on the airplane was uh was Korean Air Korean Air it was held in a Korean Aircraft hanger at the airport too that was before Jire existed it was 2007 i want to say Jire is a subsidy of Korean air yes but it was before Jire existed i believe they hadn’t spun out Jire yet i like minced ginger from a jar it comes from China and it’s cheap fair enough but then you wouldn’t get if I did that you wouldn’t get microplaning streams which you guys cherish it wasn’t uh Korean Air had an esports team korean Air was sponsoring that season that is correct and so they were allowed to use the or like they part of the promotion of Korean Air was using their jets in the intro so they had Flash the Brood War player like walk off like basically it was in an aircraft hanger the the finals and you guys can look this up but he the the doors of the aircraft hanger open and a a giant plane rolls in and Flash gets off the the airplane and he’s being escorted by flight attendants onto the stage it’s very funny it’s incredible uh those are the But it’s okay now we have uh now we have those cars parked in the LEC finals while people dance awkwardly around them it’s basically the same thing when you think about it yeah is that Starcraft episode out on YouTube yet no no it will be very soon it’s rendering right now in fact 500 a.m pacific time tomorrow is when it’ll be out there you go we’re such international people here it’s really hard sometimes to like keep track of what’s going on at what time of day 11 hours from now okay i think we’re ready for this um so what I’m going to do is we’re going to get all the spices in here with the lamb rub the lamb in the spices and then we are going to going to what we’re going to heat up the spices a little bit okay to activate the spices and then we’re going to start the brazing process christopher this thing keeps flashing this is like the fifth time it’s done it i don’t have a solution for you very annoying 1gtv says “By the way funny interaction i’m wearing a Starcraft t-shirt and an old Korean lady talks to me and asks me if I know Jaydong during my dentist appointment.” Yeah when I used to when I was working for OGN and I would come back into Korea from traveling internationally people would ask me people would ask me um when I would come in the immigration officers be like “Well what are you doing here?” “Oh I’m coming back for work i live here.” “Oh where do you work?” you know oh you know or I see you work for CJ the big company because I had my my visa was attached to the company and uh which is unusual for a white dude um and I would say “Oh yeah I work for OGN.” And they would they would be like “Oh I love Starcraft do you know Eyongo?” Which is Flash right like yep these are the conversations I would have with the immigration officers you also uh got your visa super fast because you were working for CJ yeah that was funny uh when I was uh I was in LA one time and I had like two days to get my visa which is not a lot of time and so I went to the Korean embassy in Los Angeles and I walk up and I’m like “Hey I need my visa by tomorrow because my flight is the day after.” They’re like “Oh no no impossible are you an English teacher?” And I said “No I work for CJ here’s my letter from CJ.” And they were like “Oh yeah yes sir yes sir we’ll we’ll have it tomorrow we’ll have it tomorrow.” Power of the tables i have the power of the tables behind me all right let me fix this oh TV says “I’m in the Philippines.” Which is totally out of nowhere she asked me that i thought that the Korean lady was also too young as well to know Jay Dong hey Korean women don’t age so she could have really been like 50 but looked You also have to remember that um you know Jay Dong was at his peak in Brood War like 15 years ago so that’s true jayden was at his peak what like 2008 2008 yeah 2009 um yeah that was 15 years ago so you you can be in fact old and OJ Dong at this point in time the heck is what is going on hold on guys having some man today is just not going our way my camera arm here does not want to tighten oh I see what the problem is hold please they’re just watching you struggle with it i know it is known this needs to be tight tighter itself hold up oh do you guys want to come in for the ride okay Clamp I really need you to work with me the first time I watched Jay was versus Stork in WCG 2008 i was there actually okay I’m just going to let it stop recording for now until you’re ready anyway it’s upside down now i know okay we’re so back okay now it can go to four mhm okay so what we’re going to do is we’re going to add a teaspoon of paprika she said the phrase “Back in the day SKT was bad.” Totally blew my mind teaspoon of ground cumin that the cumin pow the cumin pow cumin pow about a teaspoon of freshly cracked black pepper how do you know that that’s how much you need how do I know a teaspoon is how much I need you No you’re just you’re not actually measuring you’re just kind of I’m not I’m eyeballing it eyeballing here’s our garlic and fresh ginger and probably going to add about two teaspoon of kosher salt to this we’ll see how salty it gets when we stir it up here see if we need a little bit more what we’re doing is we’re just getting this nice and coated so kind of a spice dry rub is it easier to use your hands but you can a dry rub onto our lamb here make sure these spices get kind of evenly coated across everything so Tai Cho here’s a fun little story um in WCG 2007 um that was my first event that I went to and it’s where I think I started my translating career cuz I was just there with um as a journalist and uh Stok wins and he needs to do an interview and his translator is missing and so everyone’s like frantic because there’s a press conference he’s on stage and like no one can translate and all of a sudden I hear some lady be like her over there she speaks Korean and uh pulls me up onto stage and has me translate this interview um totally random and of course during the interview they ask Stok like “Hey did you purposely throw some games so that you wouldn’t have to face you know so and so in the finals?” And he literally says “Yes I did.” and I see his manager wave me down and be like “No no no no do not translate that.” Um and hold on it’s blinking again and so I had to make up something like uh he wasn’t in the best condition and so he didn’t play very well in that game and so of course like other people who are bilingual watch this interview and they’re like she’s the worst translator ever because she didn’t translate it right and like other people are like “Duh obviously she wasn’t going to translate that she knew what he was saying.” Um but yeah that was uh that’s basically how it all got started and then people realized I knew Starcraft and Korean and English and uh here I am producing my cooking stream all makes sense all right all right we’re going to thinly slice half an onion to toss in here we will be using the rest of the onions later on so fear not but for now Mintic 007 says “A little bit of olive oil if you have.” Um this person has been commenting a lot about the Yeah I Are you Moroccan we can add a little bit of olive oil to this yeah I I’m just I’m curious are you Moroccan like have you have you made tines a lot before we can we can it’s going to We don’t need a lot right now because it’s just going to We’re just going to cook it to kind of activate the spices here so what I’m going to do is I’m going to turn this on to high and we’re not going to brown this really what we’re just going to try and do is stir it a little bit get these spices active and then we’re going to start uh we’re going to add a little bit of water and start the brazing okay oh he is Moroccan lives in France got it very good um so yeah that was my first exposure to live translating on the spot jeez but Stor and I go way back we always talk about that um he was like “Yeah I was an idiot.” Then he’s like “I’m sorry to do that to you.” And you’re I was like “Yeah you better be sorry apologize.” Okay Christopher this is Is it this Hey um this is a known issue with the switcher i understand but it it’s doing this every like 10 seconds now well it I I don’t know how to fix the issue really um put it back in yeah it it just We’re going to have to keep doing this unfortunately is the reality is right now I can’t fix it um but what can be done it’s not on record yeah record please okay is that we can just keep pushing the button because it will I understand i just want to take it out and put it back in just to see if that’ll help okay we did put a little bit of olive oil into this yeah it’s which is fine i don’t think it’s actually going to make that big of a difference right now because again we’re not trying to brown this lamb we are trying to quickly activate these spices i watched C WCG on our CRT box back in the day my dad said “Only those chosen by God can play games.” Our resident Moroccan says “So far so good he’s following all the steps as he should.” Yeah well we have to you know some of these richer spices and also um you know when we talk about cumin you know paprika getting these getting these spices active is very important so that they have the right scent and also we want to take the edge off some of the garlic and ginger that we’re using here and make it a little more mild so we only need to do this probably for like 3 or 4 minutes uh and we’re going to flip these guys over just so that we have Is that on low heat it’s on high heat high heat okay because I’m going to delaze this with a little bit of well I guess not really delazing i’m going to add some water to it uh in just a second and we’re going to get um I can smell it now yes which is you know once you can start smelling it you’re going to want to start flipping the pieces of lamb over so that you can activate you can 360 activate the spices 360 nocope your spices [Applause] i’ve made a lot of Moroccan food um it’s it’s always been one of my favorite things to cook yeah no going to restaurant i just remember going to restaurants while we were out in Morocco it just so rich moroccan food is just it’s great it’s filling it’s h It has such a depth of flavor to it so everything kind of slow cooked yeah Morocco is beautiful we’ll we’ll talk about that in a little bit once we have some downtime guys the stories of Morocco you know surprisingly because I like I I’ve traveled a lot we’ve traveled a lot um and usually you know we’ll go and spend some time there and come home and be like “That was a great trip.” And Morocco is one of those places where I wished we had more time i I kind of wanted to stay there for like a month or two just to be there it was That was great it was really wonderful and the desserts and sweets oh yeah pastries a little too sweet for me all right that’s looking pretty good at this point in time so we’re going to go ahead and add three cups of water to this cuz we need some liquid to braze this in shouldn’t cover the meat uh should come up most of the way over the meat and this is where we’re going to add some more spices even more it It already smells incredibly spicy we’re going to add two sticks of cinnamon oo you got normalized cinnamon this time i did uh we’re leaving the heat on guys cuz we’re going to bring this up to a simmer before we braze it you can show chat and downtime the other cinnamon that you bought the whole tree the whole salmon tree yes okay i’m opening up this saffron here oh my god and we’re going to use a pretty big pinch of this so you know we want it to be extra flavorful so we’ll break it up a little bit break it up a little bit with our hands get some of the saffron threads in there might not want a little bit more mint remembers he goes “Last time was tree branches.” Yes now we have twigs now we have cinnamon twigs it’s fine oh my god look at that saffron yeah it’s like $10 worth of saffron right there it’s like $5 but you can see the color on my the saffron color on my fingers it’s about a quarter of a gram of saffron right there maybe a third of a gram you do want to crumble it up so it kind of incorporates more evenly that looks really good good what about What about our our Moroccan friend was that enough saffron for you smells amazing by the way it does you smell all the spicy you start to smell the cinnamon now as it heats up uh is that what saffron i never would have guessed it’s red yeah yeah the the actual saffron is red the color it it dyes things is yellow though yeah you want to show them what the packet of saffron looks like again yeah it’s red i’ll try some actually doesn’t taste like much until it’s activated he says that’s a lot of saffron for me in Morocco the saffron is so strong we don’t put in that much yeah this is not This saffron is not that strong i tasted it now I’m curious i don’t think I’ve ever tasted saffron on its own can I have a piece of saffron yep oh it’s this smell i also like saffron and if we’re going to be decadent with this let’s let’s really be decadent okay we’re going to bring this up to a simmer now which it almost is starting to simmer now it’s just It’s a very fruity flavor floral fruity here’s a question i thought that Korea was the pinnacle of esports back then but why is it that China has more teams in different genres of esports oh they have like 15x the people fair enough korea only has 50 million people in it guys china has what one and a half billion so it’s more like you know 30x well I think also I don’t know i feel like in Korea you’ll just kind of go people play games that are popular yeah yeah so they all play one game which is League of Legends or it will used to be Starcraft right okay so I’m going to just give this a little bit of a stir and then get those cinnamon sticks nestled down in there a little bit there we go and since we’re simmering I’m going to turn the heat off we’re going to cover this and it’s going to go into the oven at 325° F or around 165 or 170 Celsius for 45 minutes okay you’ve learned how to use that oven maybe it’s ready we’re going to We’re going to find out aren’t we all right don’t burn yourself again i won’t now I know where the burnination comes from it’s a nice pot what material is it made from it’s enameled cast iron okay so that’s going to be in there for 45 minutes now and then what we’re going to do is we’re going to um kind of turn the lamb over and add some more onions to it and then we’ll put it in for 45 more minutes oh my god well it takes a long time to break down the lamb okay and then we’ll return it to the stove top and add apricots and simmer it so that the apricots get nice and filled with delightful lamb and spice juices m lamb juice so I’m just going to cut the onions now because we have time we have so much time let’s take it easy today take it nice and slow so how is everyone this week this is uh going to be Monty’s last stream for a bit because uh he’s Yeah a couple weeks cuz I got to go back to the States for a little bit uh also because we need to start getting the videos out the edited videos and catch up because we have released exactly zero I know videos from this so we need to get that pipeline rolling it’s there it’s just been a lot of process of reviewing the content guys making sure that uh you know it’s consistent in terms of quality but we have like a gazillion videos and we need to make sure that we’re not falling super far behind and I’m not making infinity content right i really hope this is actually recording why would it not be recorded because every 30 seconds it is flashing still yeah and then I would stop and then record again and then like anywhere between 20 seconds to 75 seconds it’ll just start flashing again h Well is it cuz it’s almost full oh well whatever it is not almost full technology is weird and mysterious this is a known issue with the switcher but now that I’m watching it it’s Oh we’ve made it to the one minute point without it flashing all right win but yeah there’s a lot of content that we’re waiting on and so what happens if in 45 minutes you open it and realize the oven has not worked uh the oven’s working okay the oven’s working i mean I can feel it is hot when I open it okay so I like I I can Ovens are one of those things Susie where you can tell if they’re working or not is it working at precisely the right temperature i don’t know that we don’t know will we ever know it feels like it’s approximately the right temperature from just the amount of heat that’s coming out of the oven right now it would be a really short silence of the lamb we’ll be sad i mean here’s the thing i can in fact just braze this on the stove top you know I do have a backup plan here this is a dish that doesn’t have to be brazed in the oven the thing about brazing in the oven is it just gives you kind of more even heat all around right but I absolutely can braze this on the stove top at a low temperature covered that’s fine especially with an enameled cast iron because the cast the qualities of the the cast iron will keep the heat pretty evenly distributed anyway i just might have to be a little bit more active to make sure that it doesn’t burn but it shouldn’t uh so there are alternatives here and in fact you can prepare dishes like this purely on the stove top it’s also nice because you just there’s less worry because there’s not like an open flame going on all the time so I I have less concern about kind of walking away from this too um for example you know if I was making this on my own I wouldn’t just be standing here i would set a timer for 45 minutes go do something else right uh or make other food which is what I’m going to be doing here but we’re really like going all out with the the s the side salads and everything today cuz I really like the Moroccan like carrot salads and stuff like that i think they’re delicious so I had an opportunity just to do that while we wait and creates more content right mntique says “I’ve been enjoying the cooking streams thanks for the good work and content.” Yeah well hopefully you enjoy all of the other videos cuz this is really just like honestly guys this is probably the least important part of the cooking the continue cooking project like for now the live viewership is great and it’s a good way to interact with you guys but you know this is kind of going to live and die on the uh the YouTube videos and then the short form content which are arguably much more important in this day and age hopefully they do well continue cooking to the moon that’s right oh my crying from these onions yeah I mean I know you put in a lot of work Monty but I hate to cry about it uh it’ll do well it’ll be okay my eyes we know that the delqua of cuisine did I pronounce that right is the beef Wellington when are you going to meet one of those god I don’t want to do that i don’t want you to do that yes you do you want to eat that uh that beef Wellington that we had for my birthday that was good in Vegas um okay so I have these beets here these are like gigab beets they’re so big look how big they are compared to my hand they’re like the size of my hand they’re like boobs this is like a This is like a Each of these is probably half a pound they’re like boobs yeah usually you would usually you would have six or eight more mediumsized beets but I’ve never had Korean beets before i don’t know they’re really big i’m going to wash them off they are you were like I thought those were coconuts yeah they’re beets they’re huge sometimes in Korea like the the size of food surprises me as as silly as it sounds like they have small onions and then giant carrots also you just scrub you’re Yeah you got to scrub them down they’re They’re covered in dirt guys so I haven’t made this beet salad before and the beet salad says to you just boil boil some water and put the beets with skin on in the saucepan and then cool and cut the beets but these are so big that if I did that they would take forever to boil because they’re huge right so because of how large they are it would take a long time for the heat to penetrate into the big beets so I think I’m actually going to have to cut them in half cut them and and peel them in advance hopefully that doesn’t ruin this i don’t know why it would ruin it like there’s no reason I can think of you need to keep the skin on for color i I don’t know he said so Mint says “Cut them into small parts and boil them.” Yes but I don’t know if you should skin it well the thing is if I cut them they’re effectively skinned anyway because there’s a lot of surface area that is unprotected so I might as well just peel them now um but isn’t that the whole point of Beats it’s like the pretty color they are going to have the color regardless Susie okay oh Brando Fan 2 says “Monty I currently work in a Mediterranean restaurant i am loving this week’s lineup.” Oh send me some recipes what you got for me give us some uh Mediterranean restaurant secret recipes yeah what’s your favorite send them over so yeah I just have to cut them up because these beets are so huge and otherwise they’re just not going to they’re never going to be done basically and beets take a you know beets take a long time to boil as it is so I’m basically going to cut each of these into quarters i don’t know why I they they only have super beats in Korea i I don’t think I’ve ever seen beets in Korea no that was what was weird too is we were talking about this and it was really easy for me to get beets but I have never seen Korean beet recipes and I even tried to look some up and I was like what are they using these for in Korea and I couldn’t figure it out you know maybe they have beets because there’s a large Russian population here oh that could be it too yeah uh and there’s a lot of uh you know beets and Russian food like borched and you know a lot of beet salads and stuff like that um but it was really I I was really kind of perplexed as to why because I thought I might not even be able to get beets and then I could and I then then I realized that not only can I get beets but these beets are being grown in Korea like they’re very specifically labeled where I got them as grown in Korea huh maybe they use them for sugar but these are not sugar beats yeah so these are not sugar beets though that’s the thing regular beets okay beets in Korean beet Korean beet recipes i’ve already looked this up vegan beet salad it’s not look seen any of these the sites also I think are not very reliable um because there there weren’t any of the sites that I know are pretty authentically Korean that had Korean beet recipe it was all like you know westerners like making stuff up which is fine but that doesn’t explain why it would be here if you know what I mean okay so I I peeled one of our beets our giga beets we’re going to cut it into quarters you should have used a different cutting board so that we can see the color yeah but I didn’t want to stain the other cutting board i mean these things these things are going to stain my hand for a week as it is unfortunately I’m on a calorie deficit def I can’t say the word calorie cut so the only thing I eat at work at the moment are chicken kebabs with tziki and a pita yeah that’s fine i didn’t ask what you ate you surely you’ve had telling you to spill the beans and give us a recipe from the restaurant that’s what we want spill the beans now the only thing when somebody says that I can think of is the lighthouse and William Defo’s voice echoing “Why did you spill your beans?” Why’ you spill the beans great movie at this point I only know how to make taziki and five gallon pork oh you just started i see okay that’s funny do you you must box scrape many a cucumber so you’re loving this because you get to see foods made that are not tatsiki sauce i see how it is i know the word funky pharaoh i just can’t pronounce it okay leave me alone deficit english is hard they’re enormous oh my god they’re so big i It’s very confusing i don’t know what they’re supposed to be for why are there huge beats yes I taught English for a long time and it’s so awful because like you know a student will pronounce a word in a way that they think it’s supposed to be pronounced because of the spelling but it’s not have you ever made the mistake of working with the large bits of turmeric without gloves and cover it in a covered cutting board you stain your hands orange it’s all right my hands are not that pink i got most of it off yeah that’s not bad they’re a little bit pink i have however going to use tongs to move these now ah no not my cutting board don’t stain my cutting board i need this to look good cursed beats i have been at this restaurant for six and a half years i have just unfortunately finished a 10-hour shift today plus leg day at the gym which restaurant and so my brain is fried can you share with us what restaurant what kind of restaurant calorie cutting while working at a restaurant must be rough no it’s not that bad cuz there’s like lots of healthy things you can just make for yourself there you don’t typically eat uh you don’t typically eat the customer’s food they won’t let you i worked at a Red Lobster they let us see the customer’s food all the time interesting usually restaurants don’t let you eat dishes at the restaurant so the cheddar biscuits did you guys know if there’s a Red Lobster near you in America the cheddar biscuits have to be uh baked and delivered to the table within 15 minutes and if it has passed 15 minutes we were required to throw them away even if there was like a whole sheet of them if it was more than 15 minutes old you had to throw it away so we would quote unquote throw it away in a special bin in a clean trash bag until end of shift when we would take that to the special garbage aka our cars um well you just had to take it to the dump it’s reasonable cheddar biscuits are so good and you can Yeah they they are so so good well I can smell the lamb in the oven so that’s a good sign good there’s so much butter in cheddar biscuits no I know they It’s It’s absolutely awful for you but it’s so tasty all right here we go here are the ingredients has it stopped recording recently yeah but it doesn’t matter because sometimes it stops recording after 20 seconds so whatever here are the ingredients for our Moroccan beet salad you’ll want six to eight medium beets i have two giga beets so I cut them into quarters little bit of lemon juice couple of cloves of garlic cracked black pepper and salt some cumin powder extra virgin olive oil and we’ll have some parsley as well you want to move the nuts day it’s very distracting nuts no right there right oh nuts day so we have two very Korean names for things we’ve got nuts day which you might think “Wow those probably are nuts.” No they’re dried apricots and then we have my personal favorite today nut have you guys had today nut already or are you saving your Today Nut for later all right you’re lucky it started flashing after you were done where’s my saucepan susie which sauce pan the stainless steel saucepan it’s in the fridge why is it there Susie because it has kimchi jig in it from lunch yesterday couldn’t the kimchi jig have been put into a container uh yes I guess I’ll be using this i guess so look that’s a perfectly good saucepan actually yeah I think I’m going to need something bigger anyway we’ll use a bigger pan yeah cuz we have big beats you’ve got big beats and cannot lie i don’t know if I like them though all right we’re going to use three lers of water or three quarts same same zil Daddy asks his viewers if they today nut on stream did you today nut please don’t answer i don’t I don’t want to know how many today nuts they’re almonds right yeah they’re sliced almonds i I will tell you though when I reveal the apricot lamb tine everyone will today nut with apric with with almonds yes so we’ll see if this three quarts of water is going to be enough should I’m going to put two and a half in and we’re going to bring this to a boil granga thank you for your subscription two months thank you okay so we’re bringing the water to a boil now your sub will buy us another spice container thank you thank you so we’re going to simmer these beets we may have to add a little bit more uh water we’ll see cuz we need to cover them to simmer while we are waiting we’ll go ahead and kind of make the dressing for this we get one of these how many subs to buy a today nut add the juice of one lemon add the lemon juice first so when I inevitably get all the seeds in there they’ll be easy to remove oh you cut the seeds in half i did some of them that were in my way got cut in half looks good get a couple of seeds that are in there there’s our lemon juice we should save some of those for Orion we have plenty of lemons don’t you worry about that so while our first son loves sweet things he’s a chocolate fiend he like he’ll just pour sugar in his mouth uh Orion loves tart things and sour things like Greek yogurt he likes Yeah greek yogurt he likes sour like cherries and like it’s just funny we gave him watermelon yesterday he was like too sweet i’m going to mince two gloves cloves of garlic here this will be raw garlic so we don’t need too much whoops throw a little lemon juice on myself throwing salt on the floor lemon juice on yourself let’s grab some cumin we’ll add one teaspoon of cumin to this i wonder if the garlic will turn blue yeah maybe lemon juice and garlic right yep uh one teaspoon of kosher salt may need a little bit more but we’ll find out and I’m going to crack half a teaspoon or so of black pepper in there i’m going to whisk this together to get the cumin in and dissolve some of the salt incorporate our four tablespoon of olive oil now there’s one there’s two this is the dressing for the beet salad it’s the dressing for the beet salad i don’t think I’ve ever had beet salad before really you didn’t have any when we were in Morocco i don’t know i don’t remember a lot of a lot of these salads are very common as side dishes i just remember eating a lot of meat i don’t remember salads okay so there’s our four tablespoons of olive oil that are incorporated we are going to add some parsley but we’ll mix that in right before we dress the salad a taste good very lemony i’m going to toss this in the fridge and we’ll just let it sit till we’re ready for the beets beats beats beats by Monty [Music] like we’re getting close to our beets boiling or our water boiling rather so I’m the water is boiling i’m going to add our beets now just enough water to cover them up which is good look at that pretty color i’m sure it’ll lose some of the color as a result of you know having to cut them but hopefully it won’t lose all the color that would be sad so we need to get these soft enough to eat oops just spilling things all day today we’re going to put these in here for 45 minutes i’m going to reduce the heat a little bit just so they simmer oo I can smell that lamb now it’s made its way over here oh yeah you can really smell it smells wonderful we got about 15 minutes till we take it out and give it a flip and add some onions mhm so there are beets we will leave these here just kidding i’m going to move them we’ll leave these here no uh I’m just going to move it to a different burner guys because I need spa i don’t feel like I’m too lazy to move the camera so I’m just going to move them to a different burner and keep it simmering you don’t need to watch them simmer and we’re going to just you know simmer them i put it at a timer for 45 minutes um and we just need to make sure that we can like poke them through with a fork so that they’re tender enough to do that i’ll check them probably before 45 minutes make sure we can do that okay I rinse off my cutting board real quick what’s next carrot salad wow oh my favorite susie hates cooked carrots but I love Moroccan carrot salad are they cooked carrots yep oh can I see the cutting board please and shift it over to the Yeah good let’s get some of the shine off there don’t want that water reflecting in your poor eyes chat so nice of you your weak gamer eyes okay so remember how I said Korea has uh giga vegetables look how big these carrots are this carrots like 8 in long you know you said the beets look like something what do these look like horns horns yes we’ll give these a peel who’s ready that’s nicely in your hand who’s ready for today nut with carrots gross yeah today nut i didn’t know carrots were nuts those are definitely not 12 in they’re not 12 in i can tell you they’re This one’s pretty much exactly 8 in trust me Funky Pharaoh nobody wants a 12-in carrot i mean if and if you do have a 12 inch carrot um I guess what’s what’s your advice i’m happy for you i’m happy for you oh it means he can make a lot of carrot salad oh yeah lots of carrot salad cuz it’s just four more inches of carrot carrots are just so much more They’re tastier not cooked they’re really good cooked with butter Susie no I don’t know what you’re talking about carrot and butter just make carrot cake imo just getting our all our ingredients ready couple cloves of garlic again here our parsley out it’s not the uh the broccoli parsley this time the curly parsley yeah the broccoli parsley oh broccoli parsley yeah that’s that’s what it’s called are you crouching oh I am you just wait till you see it they can only see my nose from that angle okay here are the recipes for Sorry okay here’s the ingredients for our Moroccan carrot salad we have I have two big carrots you’re going to want about a pound or 500 gram of carrots peeled that we will slice thinly couple cloves of garlic some fresh parsley fresh lemon juice two hardboiled eggs kosher salt pepper and olive oil joe wants to says “Couldn’t find Cape Jasmine seeds seeds at HMart are there any other places you could find it?” Chaja seeds jasmine seeds jas Cape Jasmine seeds i I don’t know what those are h another popular salad if you would like to try another day uh boiled potatoes carrots green beans diced onions tomato salt pepper vine vinegar olive oil i believe I’ve had a little bit of lemon juice fresh parsley and some people like putting mayonnaise on it but I don’t oh Tyro is trying to make penuji you know the the yellow radish that you get with the Yes yeah so um the thing that makes it yellow oh I’ve never made that i haven’t either what you haven’t made it that’s so surprising i know hey I made you lunch yesterday you did it was great okay first for our carrot salad need to get my measuring spoons back we’re just going to toast some of these cumin seeds oh Myrr Bakes is rating with a party of 33 wow Myrr Bakes thank you woo whoever you are hello Cali Kong it says “OMG it’s Monty with the best wife ever.” Yes that’s me number one wife i agree she’s definitely the best wife I’ve had so far all right I’m turning the heat on to kind of medium medium low here and what we’re going to do is toast half a teaspoon of our cumin seeds and then we’ll grind them up you can use ground cumin here guys this is extra effort and as we know we want our cumin to be popping she says uh time to break his leg so he can’t escape we’ve been we’ve been together for about what 12 years now it’s a long time i mean to be fair Monty’s probably the best husband I’ve had so far too best husband yet nice i’ll add that to my Twitch tags best husband yet to be fair Cali though I don’t I don’t really want a broken leg broken neck husband i prefer him intact how else is he going to cook for me then come on why aren’t my cumin seeds popping is the fire on yep starting to toast though starting to get that toasty cumin scent okay man because of this record thing I actually have to pay attention today life’s really hard toasty toasty well welcome all the new viewers indeed we’re making a Moroccan lamb tine in two Moroccan salads right now okay so we’ve got our cumin seeds toasted now so I’m just going to put them in here into a mortar and pestle are cumin seeds greater than cumin powder or does it depend on what you’re cooking uh so it’s just going to be So a couple things ground spices are always going to be less potent uh because they’re going to lose their flavor over time so if you have the time to do this yourself you’re going to have a stronger cumin flavor which means you need you know you’ll use less cumin powder by volume just because it’s powder so there’s a higher density to it but you know freshly toasted spices are going to be much more flavorful and have a lot more depth of flavor and we’re not in a rush today because we’re still waiting forever for this tjine to finish cuz it’s a kind of a slowly brazed lamb dish so if we have time to you know toast our own spices we’ll we’ll use it uh as you can see we’ve got some nice It smells amazing right so it’s so fresh you can smell the toast how it’s been toasted smells great i can smell it over here yeah and for um for all of you guys who just joined us we have a big Dutch oven in the oven yeah we’re going to check on the lamb and add some onions in 3 minutes so you came at a good time see how it’s going and then it’ll go in the oven for a while longer and we will finish it off by reducing the sauce and adding our apricots so that we get a really lovely uh plump dried apricots that are going to suck up a lot of the spices and lamb fat bro gave up watching every LCS game for this yeah duh uh this is way better than watching every Also every LCS game took a lot longer than me streaming two times a week cooking for a couple hours at a time and then eating the food and also guys I have to cook anyway to feed my family so this is a great way to do it and yes I would infinity rather do this than watch LCS um not cooking related question but did you feel anxiety early in your life being a freelancer or self-employed because I want to leave my nineto-5 but the anxiety is crazy no but here’s the reason why uh I obviously have a lot of confidence in my abilities but you should have confidence too like here’s the thing dude if you really want to do something you got one life to live and if you hate your 9 to5 and you want to do something else you should just do it because every moment that you waste not doing that thing is less time you have doing that thing so you live your one life how you want to if you want to live it with no risk by the way there’s never no risk you could be fired from your nineto-5 tomorrow so you might as well just go for it and trust me people dumber than you survive take solace in that fact you say to yourself can I survive this change well people dumber than me do it so why not right words of wisdom from Monte Cristo i’m going to microplane two cloves of ginger here with the cumin because we’re going to cook it all together later on uh and they’re going to be added at the same time later in the recipe so we’ll just add our our garlic to the toasty cumin you underestimate my dumbness look you got one life don’t be a that’s true that is very true don’t be a with your one life that’s my advice well it also helps Monty that you’re not a very anxious person you don’t really No but these are the things that make me not anxious that’s true i’m telling you why I’m not anxious yeah and that’s similar with me too it’s just like you’ll you’ll figure it out you’ll figure it out you’ll figure it out and if you fail at least you tried exactly you don’t have to spend the rest of your life wondering i agree with that always shoot your shot exactly and also don’t just give up immediately either like just persevere if you want it badly enough you’ll get it i’m going to add half a teaspoon of kosher salt in with this now and kind of mash it into the garlic a little bit so we get some salty garlic paste oh yeah you can hear it crunching but yeah I mean guys even when he was working at OGN and you know so he left a law firm job in New York to come out to Korea uh for less money for less money a country I had never visited before ever and I had two weeks to leave my law firm job and show up to get this job with OGN and I was like once in a lifetime opportunity it you know I can always go to law school later if I need to i never would have done that by the way i knew I didn’t want to do that anyway our uh timer’s up guys so we’re going to pull out our tine now and give it a look and flip our lamb this is going to smell amazing i’m so sad cuz the kitchen smells so good right now guys all right so here’s our Dutch oven mhm oh yeah look at that reveal that looks fabulous so we’re going to give this a stir flip you can see you know it’s definitely not done yet like the lamb hasn’t broken down um you know we really want this to be fall apart tender lamb that’s the goal here so we’re only at the halfway point but you can see the color of the saffron in there you can see that the cinnamon has started to unroll and open up as it brazes it’s looking fabulous so that we will reduce the liquid later by the way so we don’t have to worry about that so much right now so we’re turning all our meat over and then we have all those thinly sliced onions we added earlier so what we’re going to do is we’re going to cover the top in these and they’ll just cook on top nicely they’ll release some liquid as well which is you know another reason they’ll release some water which is another reason why we’re going to have to take the lamb out later and reduce it leaving summoning insight to cook holy balls because someone said leaving the law firm to go to Korea gas league but yeah I mean these are By the way I didn’t leave Summoning Insight first off I have been on a couple episodes and second off I’m still working on LFN guys i’m still running the company you know i’m not gone i I do more for LFN every week than I do for this this is a very small part of what I do guys this is my side project but my main project is running the company okay so we’re we’re going to cover this again and it’s going back into the oven another 45 minutes monty chefo that’s right so there we go another 45 minutes and then what we’re going to do when we take it out is we’re going to remove if the lamb is done which it we’re hoping it is right uh it should be really really soft and we don’t want to overcook it or cook it more if it’s already like super tender so we’re going to take a slotted spoon and remove it all and then we’re going to uh have just a pot of kind of onions and juice and then what we’re going to do is we’re going to add our apricots and olives and we will simmer it and reduce it to a thicker sauce thicker sauce can you tweet when you’re planning on going on Summoning Insight i don’t want to miss that people still tweet well I guess I need to get a steamer or do they X i don’t know what the official term for that is now someone told Was it you who told me that we can use the word tweet i don’t know getting the steamer time to steam some carrots baby gross so I guess mushy carrots with butter and cinnamon would be yummy yeah exactly that’s not what this is going to be but it could be yeah the sweetness of the carrots and the cinnamon are super nice together and that is actually another kind of carrot salad is with cinnamon in it yeah I think you can still call it tweeting well that’s good because that’s what I’m going to do all right i clean up in the kitchen a little bit we’ll start this What eggs funky Pear you keep talking about eggs hm he keeps talking about eggs i don’t know where is this coming from well I’m going to hard boil some eggs to put in the salad oh maybe that’s it maybe eggs okay carrots uh we need to get rid of my microplane yeah I can’t really imagine eggs and carrots but I’ll trust you oh we’re putting olives in here too okay I’m going to cut these carrots pretty thinly the thicker parts of the carrots I’m just going to cut in half these thinner parts I’ll leave as rounds um just so we get approximately you know even sizes on our carrots i’m not going to do this in a mandolin because I think that’s probably going to be a little bit too thin that’s my guess cuz we’re going to steam these and then we’re going to stir fry them in olive oil boiled eggs are for plating mainly on the main dish yes yes well we will Do people actually eat the eggs huh what did you say i said “Do people actually eat the eggs?” Sure I’ll eat them here throw me a carrot carrots are so good raw raw raw the Jerseyy’s coming out carrots the Jerseyy’s coming out guys uh I’m going to raw carrots and some coffee i’m going to boil the water in my steamer now while I finish deli slicer when you better start subbing guys that’s expensive but if I get a deli slicer I’ll be able to thinly slice bulgogi oh thank God and that’ll be real bulgogi can I have some more carrot what are these awful throws it’s true that was a bad throw i heard that hit the floor yeah no it actually hit the table right next to me and then it bounced onto the floor oh talking about Jay Dong and Stork and them i I hope they’re doing all right they are i know Stor had a kid those guys make Mad Bank uh streaming these days stark was telling me he’s like “I hate streaming but I have to do it to support my family.” And I was like “Yeah they make a lot of money there are tons of people who donate to the old Brew War players i’m just checking the beets right now yeah they’re not tender enough yet can we see you don’t get to look till they’re tender they’ve lost a little bit of the color which is what I suspected would happen when we skinned them which is unfortunate but they should still be pretty vibrant in the middle I would imagine they still look like beets fear not they’re not white not white yet okay we’re simmering now in our pot it to actually hit a boil so we get lots of steam all right sorry to get the steam in there so I’m going to put all my carrots in he’s um I can’t pronounce your name dude you just have a series of consonants in your name f H SS B D I DJ J um our friend who wants to go freelance works in IT 9 to5 right now but he wants to do smart homes that he sets up for people seems like it’s a pretty safe career cho change buddy seriously it seems that’s something people will need all right so we’re going to put our carrots in here in the steamer for 6 minutes i think you’ll somehow you will manage that transition you know if you were like well I’m an IT but I want to be a pirate burlesque dancer might be a bit harder but I think your transition into smart home installation will be pretty easy yeah and as long as like you start laying the groundwork talking to your clients that you already work with and you know and if you do a good job then word of mouth goes far you just have to be sure of your abilities and don’t be a don’t be a there was that whole thing about like being a is actually incredibly strong what was it like take a pounding and they can bleed every month and still survive and are great don’t call people unless they’re great i think he is great i have confidence in him i want to be a gypsy belly dancer great you can do that too you can do that too in fact this Moroccan restaurant that started my love of Moroccan food had belly dancers we’ll get to that in a moment let’s get finish steaming these carrots and then we can do some stories are you poking the beets i am i’m trying to make sure they’re almost tender enough they’ve been in there for 30 minutes now can we see the beets no you’ll see them when they’re done look at the carrots look at the carrots there’s the carrots uh we don’t need to get these super tender the carrots because we are going to uh put them in a skillet and it’s not going to matter if these salads are you know room temperature or even chilled uh they’re going to be better that way we don’t actually want these hot so we’re going to cool off all the ingredients but we have plenty of time because this tine takes forever it actually doesn’t take that long takes about two hours to make everything which you know for a bra dish isn’t terrible we’re still looking at carrots look at them look at them tyro is also thinking of doing a career change good do it i made a career change i left esports and became a mom it was a great choice it was a great choice and I love it and I’m one of those people who always wanted to be a mom and this is uh it’s very rewarding and wonderful but I’ve also career changed a whole lot earlier in my life too so that’s looking good we’ll do most of the cooking in here and then we can finish them off with some olive oil in a pan the carrot steaming stream yeah basically make sure that the uh camera doesn’t freak out from It hasn’t it has been sitting there not freaking out for Last time we made 35 minutes so last time we did this last time we made a bunch of steam under the camera it overheated we had to put the camera in the freezer yeah in the refrigerator worked though now we’ll go back to you can you dance for them so we’ve been talking about uh doing some streams where we take common recipes and try and find highly rated YouTube videos or other recipes for things like I don’t know grilled cheese and then making all of them and seeing which one’s the best we’ll call it flavor combat in in honor of Mortal Kombat we’ll play the the Mortal Kombat theme for dancing except we’ll shout flavor combat there you go how do you like that great idea i think it’s great content what do you guys think would you watch so Monty did a career change from esports pro to law student to esports caster to coach to esports or o or org owner to streaming cook eventually he’ll be to podcast to podcast network operator right eventually he will become a streaming Star Wars dancer and all will be right in the universe that’s true that’s the play there’s nothing I imagined you know more in my 40s than um streaming every Star Wars game ever that’s what I I when I thought to myself at 25 what is my dream i was like playing Star Wars Connect at 40 years old in front of fans all right so we’ve got our carrots they’re pretty They look pretty good we’ll give them a We’ll give them a prod yep they’re nice and soft we don’t want them to cook more than that really do our mics have like a sound gate on them oh so they can’t hear the ambient noises of steaming yeah I can turn off I can turn it off all right uh we need to shock them in cold water because we want them to stop cooking shock them shock these carrots are shock carrot four oh camera four died cuz you opened it it did all right well we don’t need camera 4 right now so camera four will take a break in the freezer i unleashed the cloud of steam that was awful that was We just talked about it too well it hadn’t done that despite being steamed for the last 40 minutes so all right yeah I was probably working up to that point and then you just unleashed it these carrots are nice and tender i say one they’re good um we are going to want to remove some of the water content from these for when we put them in the frying pan in a little bit uh anime nerd Fred says “Unironically don’t go straight from overheating to the freezer that might cause more damage just put it on the fridge or the counter.” I’m not gonna I’m not going to put it in the freezer for very long i made for Nerd Fred Ders don’t worry i’m going to take it out in just a moment it’s only cuz I don’t have a blast chiller for my phone you know so after you’ve cooled your carrots off go ahead and just put them onto a paper towel here we’re going to put some on top too and press down trying to get some of the excess water content off of these and we will leave these here for the time being blast chiller when that’s expensive okay how’s our good old phone it’s working again see anime Fred what do you know what do you know anime nerd Fred Durst yeah um someone said that when because there’s no soundgate uh it’s like silent and then all of a sudden Monty talks out of silence and you’re like blah blah it’s a little jarring all right well you know what i’ll turn them off right now oh boy yeah do it let them hear the sizzling and the the I thought the ambient noise would be too annoying look I’m going to do it and you guys can tell me which one you like more it’s very easy for me to turn these off well we’re we’re cooking so no gate i’m turning off the gates oh my the gates the gates are being turned off no more gates sound unleashed okay so you guys let us know hey Papa minty crispy says Papa Smithy enjoying some congrats on making it to MSI all right okay here are our beats as you can see they’ve lost a little bit of that red color no we can’t see anything oh that’s right cuz I need to plug it back in ruined there can you see it now there you go okay so they have lost a little bit of that crimson color uh as you can see which is a bit unfortunate but is what it is we didn’t have any choice i mean I could have boiled them whole but God knows how many hours the fork easily goes in right now so I think we’re ready to take go ahead and take these off i’m going to drain them in a colander and then I’m going to put them onto a aluminum sheet to cool cuz we need these to cool down so we can uh cut them into bite-sized chunks and I think probably the middle of these beets will still be nice and red so it should look good on camera we will hope be kind of sad if it didn’t at this point we might have to kill the recipe because it’s not a lot of point if you can’t get the the stuff for the gram we’ll eat it obviously and it’ll still taste fine um I’m not gram worthy we could always filter it just color it red so at this point what we should have done was if we had the smaller beets like the mediumsized beets instead of these giga beets was we let them cool and then we peeled them and then we cut them but we had to peel and cut them in advance basically uh just what had to happen so we’ll see what happens and what color they turn as they start to cool here uh and then we can add the dressing later the recording is the recording we’ll do that bit again because I’m not sure if we captured that so here are beets uh they’re on the tray here we’ve got to cool them off first if you were using medium-sized beets uh and they still have not been peeled you’ll want to cool them and then peel them and then cut them i had these huge beets so it wasn’t really possible to do that i had to cut them in advance um so we’ll see what happens with these ones but we’ll let them cool before we cut them and add this the dressing there’s someone else in the food and drink channel today what barley the Burr get out this is my category meanwhile we’re going to hard boil some eggs who is Barley the Burp quick somebody go check out his stream tell me what it is okay here we go going to boil some water in a saucepan we’re only going to add maybe I’ll add a couple more eggs i like hard-boiled eggs he’s a furry is that what you’re saying what is a surprising twist i’m I’m really confused why he said furry thanks Dirty Boy d says no shot i’m leaving my boy Monty all right so we’re just going to boil some water here we’re going to boil some water for our hard-boiled eggs to add to our carrot salad we have 20 minutes left before we can pull the tag out and make sure that the lamb is hopefully ready by that time wow there’s 26 other channels streaming in food and drink and one of them has 2.5K viewers wow nice who is that what kind of thing are they cooking a lot of the VTubers do cooking stuff oh that’s cool no it’s not but you can pretend it’s cool oh is it all v YouTubers are not cool oh I don’t really know what VTubers are cuz I’m What is older than boomer cuz like that’s what I feel like I am dead i’m just dead i’m actually just dead guys lean beef patty what are these live channel recommendations coming up on my list i don’t even want to be in food and drink but people bullied me into it i wanted to be in Just Chouting they were like “Monty go to food and drink.” Is that your today nut it’s my today nut i I nutted all over the the cutting board you sure did it’s very sloppy your nut jeez well while we prepare for these other things I have a third of a cup of sliced almonds which we are going to toast oh in case you just joined us today Nut is the brand of the of the nuts um here it’s called Today Nut we’re Yeah I love Koreans okay uh we don’t want the whole dried apricots oh you want one oh good catch uh so we’re going to slice these ah oh cool lean beef patty is a fitness influencer teaches good techniques and is really wholesome awesome they just came up on my live channel so I was wondering who that was i thought it was going to be something to do with beef patties but I guess not okay so we want about one and one4 cups of these dried apricots but these are going to be too big so we want to slice these until they are a bit smaller now we like big chunks of dried fruit so for me you know having them sliced about this big is going to be nice cuz I think that’ll be a nice size and texture for the lamb yum give me another toss me an apricot and some of these are going to be added into the actual brazing liquid most of them and then we’ll uh we’ll also have some just uh on top as garnish so you also get a nice combination of the apricots that have been kind of semi- rehydrated with the brazing liquid and saturated with lamb fat and saffron and then some nice dried one on top so you have a bit of a difference in texture and we’ll just keep We’re not in a rush guys we’re just chilling want about 1 and 14 cups here got a little more than a half a cup right now uh our water is boiling so I’m going to turn this down to a simmer going to grab a slotted spoon we’ll go ahead and drop our eggs one by one in here that one had a crack in it oh so did the other one yeah it doesn’t matter though we’re going to It’s going to be fine uh okay so we’re going to turn that down to a simmer we’re going to put this on for 10 minutes 8 minutes is the correct soft boiling 10 minutes is going to be perhaps a little not super hard boiled maybe we’ll do 11 we’ll do 11 minutes 12 minutes is like I don’t want it quite that much so I’ll add another minute to this cuz I don’t like my eggs super duper hardboiled when are you going to be a VTuber vtuber when I’m When I’m too old and ugly to look at I’ll start my VTuber arc by the way can’t wait for a lot of streamers that are eventually going to be forced to transition into you know Vtubing when they hit their mid30s or early 40s guys that’s coming by the way that’s coming when some streamers get too old they’re gonna have to become VTubers are you telling me I should become a VTuber no nobody should become a VTuber people should retire but they won’t but they’re going to have to disguise their age by becoming VTubers because their content isn’t good for older audiences that’s my theory whereas I just prefer to make content that’s good for boomers yeah boomer content cuz boomers need content too guys as they grow won’t the audience grow with them no because I think a lot of people who used to like that content just like a lot of people who have aged out of esports will be looking for different kinds of content uh than those content creators provide and I think most of them will not be pivoting the kind of content that they make uh because I honestly think many of them just don’t have skills and so I think many of them are just going to turn into VTubers instead because it’s a lot harder to change the content than it is to become a VTuber have you seen the conservative VTuber movements what what what is that is one of them just like a bald eagle shouting America oh no that actually sounds kind of great maybe I should become a bald eagle i didn’t even know that’s a thing whatever i mean I’m going to assume that most of your fans are about your age or younger right but I’m very deliberately making different kinds of content that is targeted at an older demographic that’s what Elephant is as well we’re not there to entertain 15y olds ah Monty’s career change after Star Wars streamer is now a bald eagle that’s what you’re bald eagle vtuber bald bald eagle rightwing right-wing YouTuber dancing to Star Wars Han Solo honestly people would watch that uh yeah of course they would i’m not going to do it but people would watch it if I did it plums also go hard with tjine Monty i don’t know if you already tried that sure prunes prunes i I have dried prunes but not I like the combo of apricot and lamb which is so good so this is about one and a/4 cup uh it’s a little bit more than one cup here so we’ve got that and we’ll put that to the side long form content is not great for zoomers i wonder what Max and Orion’s generation is going to be like they’re they’re at the end of alpha they are actually um I believe 2025 is the last year of Gen Alpha so and that sucks that the next one’s going to be called Gen Beta like they’re the beta generation the I think I think I think they’re going to deserve that name uh we’ve got some water here i’m going to cool this water down by adding a little bit of ice to it uh cuz we’re going to shock the eggs when they come out to stop them cooking you don’t have to hard boil these eggs but you know what i got time guys got time also for our lamb we’re going to add some green olives [Music] if I get it open 20 years of fas wow this jar is on tight do do you need me to open for you no i got my silicone funnel what is happening on the kitchen floor right now no I was in the drawer oh no i olive juiced my rolling pin i’m going to need to clean everything no it’s fine it wasn’t There was flour in it the other day yeah that that was worse this is just a tiny bit of olive juice which I can clean now not a big deal so I need a cup of green olives hello okay hello oh I was talking to the switcher it didn’t want to record one i forced it don’t worry good one cup of green olives here one cup one cup please so she only sings baby songs now one cup for me i don’t even know what’s popular anymore i just sing super simple songs just sing baby songs we know We know Roblox songs now we do know Roblox songs now ironically never been cooler it’s raining tacos mhm it’s one of our favorites even Orion dances to it so I’ve been talking to other parents and apparently five is pretty young for Roblox because they assume that they can’t uh actually control very well but Max is actually really good max has been getting good it’s kind of scary max is very good at controlling and jumping and I think he’ll be able to play on a control like a real controller his hands would be pretty small but yeah okay an olive no I’m not throwing olives throw it right into my mouth i’m not throwing olives oh fine you can have some olives though into my hand thank you so I say we say we’d uh tell some stories about Morocco Morocco and Moroccan food um you know the reason why this is going to sound funny but the reason why I started really liking Moroccan food was when I was a kid I would uh my parents I’m not from Denver Colorado i’m from Fort Collins which is north of of Denver by about 60 miles so sometimes when we would go to the Denver Museum of Nature and Science which is an excellent museum in Denver I always love museums as a kid i still love museums now so my parents would take me down to the museum for the day and at the end as a treat we would go to this Moroccan restaurant in Denver and it no longer exists sadly it was called the Matam Fez and I would ask to go to this restaurant for my birthday uh a lot of the times and they had this Moroccan lamb apricot tjine that I would always get there so why I like this dish is because I have very fond memories of eating it there and what was so fun is that you would sit on cushions on the floor and you would eat with your hands and they would also have uh pasta which is this in Morocco it’s made with pigeon a lot of the time but in in you know many western recipes make it with chicken instead and what it is is this kind of Moroccan meat pie that has pho dough so like really nice layers flaky layers of dough right and it’s covered in sliced toasted almonds and powdered sugar and you just stick your hand in there and you eat everything with the hands you eat your couscous you eat you know you eat the couscous with your hands you you just take a big fistful of this like chicken cinnamon powdered sugar like meat pie and it was so good and not only that but while you were eating they would have belly dancers come out and do belly dance routines they would do like tricks with Moroccan mint tea so they’d have the big teapotss afterwards and you’d have this sweet Moroccan mint tea that they would pour for you and it was it was really just like a delightful part of my childhood um and it was something that I very much enjoyed and was very special uh to me it was like a special restaurant that my parents would would take me to and so these kind of got me interested as we have the alarm go off these kind of things got me interested stop stop okay I’ll turn you oh it’s the wrong one it’s the wrong one so I got like three of these things on right now all right so that means that our eggs are done so we have our chilled water and we only have four of these eggs so it’s actually quite a bit of water for this but we’re just going to go ahead and shock these so they stop cooking but yeah I have a I have a lot of fond memories of the Matam Fez restaurant we’re going to need that Monty belly dance for the real Moroccan experience it was really fun though uh I’m super sad i think it didn’t I don’t think the restaurant went out of business i think they just ran this this restaurant for like 30 years and ended up closing it uh eventually but it was very close to the Denver Museum of Nature and Science and uh it was just it was really special and it was kind of a multicourse meal so they would serve you a lot of these salads they would serve you the pasta the the meat pie and then you would choose your entree and they’d serve giant platters of couscous with the lamb or whatever you ordered uh so that was kind of my introduction to Moroccan food and then much later on I ate Moroccan food i cooked Moroccan food as a result and much later on Susie and I ended up going for a vacation to Morocco for a couple of weeks and we went to Marrakesh and went stayed in the medina which is the big market the old the old quarter of the city that has all the markets and everything it’s fantastic if you ever have a chance to go there and then we took uh a week and spent it driving around the Atlas Mountains where we hired a guide and a car and drove around the Atlas Mountains and we looked at all of the archaeological sites uh we went to spent overnight in the Sahara Desert rode on camels did all the tourist stuff uh saw some of the movie sets at Wazart so there is a there’s a city called Wazart in western or eastern sorry eastern Morocco and out in the middle of the desert and they’ve shot a bunch of movies out there including Gladiator a lot of the scenes in that took place in the desert arena before he goes to Rome and Gladiator were shot out there and the sets are still there by the way guys what was crazy was like you know if you go to a movie set in LA or something you it’ll be on like a strict chorus with your tour guy telling you exactly and then like ushering you out so you can just you know GTFO and there they’re like “All right your tour is over.” And we’re like “Where do we go?” They’re like “I don’t know just look at the sets.” Yeah they just let us walk around they just walked around we like touch things like they they just didn’t care but it was it was pretty awesome like you can walk through that um that part in Gladiator where like all the people are above you and you know chanting and you can like walk through this little uh alleyway that was really cool yeah also we went to a lot of the places where they filmed Game of Thrones as well because a lot of that was filmed in Morocco and various parts of the Atlas Mountains and then we bought rugs we bought rugs then we bought rugs yeah the place we stayed the the hotel was super nice yeah and it’s just you know being in Marrakesh is so interesting because the markets there in the you know we stayed in a Riyad which is one of the kind of houses in the old quarter and you know we it’s really good experience because you just walk outside and then you’re in all of the markets and what’s crazy is like you just get lost it’s like a square mile of these old markets and all they are are these little alleyways and you kind of walk around and then suddenly you’re in the part where all of the the leather tanners and dyers are and they have all these leather shops and then you’re in the lamp part where they’re all making handmade lamps like pierced metal lamps and there are these huge shops that are full of lamps uh and then you’re in the spice market and there are these giant mounds of paprika and turmeric and all these brilliant colored spices and then you’re in the in the middle is the Jamaal FA which is the big square in the middle of Marrakesh and I don’t think that this place has changed hardly at all in like a thousand years no joke because during the day there’s fruit sellers but then at night what happens is this massive square all of these street food places pop up and they’re grilling meat and trying to drag you into their stalls and there are snake charmers and people with monkeys that do tricks and there are these storytellers and so all of these people gather in these huge crowds and these storytellers are telling all these stories and like acting mimming them out in the middle of this square um there’s people gambling just like straight gambling uh playing dice and stuff like that uh it’s really magical like it’s very it’s a very fun place to be uh Mint says it’s still the same oh yeah it’s never going to change i’d like to think Monty is doing a spoken word version of Aladdin of the Aladdin theme song it No but seriously like it’s like that it It is exactly like that and it hasn’t changed hey clear the way in the old bazaar hey you let us through it’s a brand new star well that’s not the Aladdin theme that’s not the one they’re talking about he’s talking about the Arabian Knights oh the Arabian Knights well I I know Disney Aladdin that That is Never mind you’re You’re You don’t know Disney Aladdin apparently the Arabian Knights song at the start of Aladdin is the I the one I believe he’s talking about i’m talking about not Prince Ali when Prince Ali is walking into that’s not what they’re talking about because that’s not what it would be relevant all right yeah yeah yeah so shut up and open lamb we’ve got our lamb here let’s give it a check all right so yes that is looking good let’s get a piece of lamb out and give it a shot and grab a fork okay so we have this piece of lamb that we pulled out it’s incredibly tender a little bit lower lower in the camera shot there up there you go there you go nope stop moving it out of the I’m trying not to there right there stop stop don’t move stop moving there all right so here’s the lamb we pulled out it’s really good it’s incredibly tender here take the fork please [Applause] it’s very good you really taste all those spices in there very saffron very saffron okay so we need to reduce this now is our next step so I’m going to pull all of this out and get all the lamb pieces out and get it into a bowl you gave me a big fat slice how is it fatty but delicious so we’re we’re just using a slotted spoon to remove all of the lamb chunks now the sauce is amazing we got the approval the color is good i have in fact made a lots of Moroccan food but yes thank you i crave your Moroccan approval i know you do that’s why I gave it to you thank you lamb is just so rich it’s I’m not sure how it tastes you need to give me another sample you’re not eating all the lamb right now we got to save it for the actual dish it will be better momentarily oh don’t don’t waste it i’m so glad I enjoy lamb again enjoy lamb again she uh she didn’t like lamb there for a while was it when I was pregnant with both really max mostly but man I just couldn’t handle lamb so here we go here is our delicious look at the lamb please i thought I did oh here’s our lamb that we pulled out you can see it’s nice and jiggly that’s what we want we want it to be jiggly and very tender right look at it look at it jiggle oh yeah okay now we’re back to the stove i got a good angle on this we’re going to turn the heat up to medium and we’re we’re going to take out all we’re going to put in all but half a cup of the apricots so that’ll be 3/4 of a cup of apricots we’ll save the rest to put on top so I’m getting this down to just half a cup so there go our apricots in there and we’re putting our cup one cup of olives in as well one cup of green olives i give that a stir and what we want to do is bring this to a simmer and we want to reduce this till it’s about till it’s thicker so maybe reduce it by a third the other thing you can do is you do not have to eat this right away arguably it will get better with time uh so you can make this a few days in advance a day or two in advance cool it put it and then cool it scrape off all the fat like take all the fat off the top and refrigerate it and then you know if any fat is on top that solidifies take that off as well and then you can have it in a couple days and like a lot of stews this is going to be something that is going to be still good a couple of days later yeah thanks so once we get it back up to a simmer it won’t take long because the enamel cast iron your Dutch oven is going to be very hot already we’ll go ahead and turn it down just making sure we get a simmer there we’re trying to reduce it so we want some of the steam to come off the top and we want to thicken that up take about a third of the liquid out most likely i definitely didn’t steal another piece of room how is it silent i’m chewing i’m chewing no it’s very very flavorful it’s made it all the way through into the meat yeah all right so I can turn off the oven now we won’t need that the oven works by God it worked it did what it’s supposed to do i’m going to try making something in it like what i don’t know something that requires oven so basically when we look at this lamb you know you’re going to be able to tear this now it’s still really hot but you’re gonna be able to tear this really easily and it’ll just kind of melt in your mouth that’s a consistency that we want all right uh I’m going to move where are you moving to i’m moving away goodbye oh okay i’m going to move our tine to a different burner so that I can finish the carrots can you explain reduction for someone who has heard the word but only nods when people use the word so reduction just means that what we’re going to do is convert some of the sauce the brazing liquid it’s too watery right now and what we want is for it to be thicker so the way we achieve that is to simmer it where we’re converting some of the water into steam so that there is less water in the sauce so therefore when we say reduce by a third it means that we only want 2/3 of the volume of liquid and as that happens the sauce is just going to get thicker and nicer and the flavor will concentrate concentrated sauce papa Smithy says “I prefer turning water into wine it’s my party trick.” You’ve never done this trick for us what are you talking about why haven’t I seen this yeah i think you need to come over here and do this trick i don’t believe you okay so we’ve got uh our cast iron skillet here we’re going to be finishing off the carrot salad i turn the heat on to medium and give it a second i’m going to add two tablespoons of olive oil olive oil another children’s show reference cuz that’s all we know shout out Gonger best character on S Sesame Street yep monty’s favorite character on Sesame Street if you know you know oh man we don’t have our plunger that would have been great gunger can just sit here and watch you cook olive oil okay the first thing we’re going to do is add our cumin and garlic and we just want to [Music] activate this you’re only going to cook it for 30 seconds or so cuz we just want to get the spices hot and the garlic infusing this oil do you guys prefer this where you can actually hear sizzles and all that yeah yeah since you guys like it better when we took the noise gate off okay so now we’re going to add all these carrots we do not want to overcook these carrots cuz they’re already pretty soft and cooked but we do want to get some of the olive oil in there with them uh I’m going to add a pinch of kosher salt to this all right yeah everyone prefers the sizzling that’s fine good to know thank you for your help uh we’re going to add some salt to this and crack some black pepper over the top and butter oh we’re not adding butter to this one this time you’re not no i mean we loved your rue stir session so that says a lot yeah a cooking stream needs to have appreciated hearing the sizzle of pans good why don’t you guys speak up sooner we’ve been gatekeeping the sizzle from you but it has been unleashed now sizzle has arrived so we just want to evenly incorporate the garlic and the toasted cumin across oh my gosh smells so good and give it a taste oh that’s good take it off and we’ll put it in a bowl put it in a bowl so we’ll take off the carrots remember we don’t want to be have them there on too long they’re already very soft from the steaming process this is just to activate the spices get it incorporated add the salt and pepper get that flavor in there garlicky and delicious it’s more like a panchchan sure that’s what is that what you call salads i think it’s more like that’s banchan is what Korean people call salads no salad is a salad this is a punan okay okay for the garnish for our tine I’m just going to toast some olives so I’m going to turn this on to medium back to our toasting pan think I want a bigger toasting pan for a third of a cup of olives so I’ll use this non-stick pan let’s get it heated up real quick carrots look good so they say very good yeah we’re going to add a little bit of lemon juice to this and some more olive oil and parsley uh but we’ll do that in a minute i want to let it cool down just a bit while we wait I’ll get the shells off these hard-boiled eggs we’ll add a couple of these to our carrot salad get some protein in there add some visual appeal all right looks good cool we’ll add two of those i can hear the tjine sizzling behind you yeah oh yes you can hear the sound has changed over the past 10 minutes i’m going to leave it on for just a little bit longer here guys cuz I’m going to quickly toast these almonds so let’s I have my sliced almond don’t need to put anything into the pan with them we’re going to just toast these up these This is going to go on top of our tjine toasty almonds on top with the apricots just so good kind of distribute them into a flat layer here just flip a little bit keep it moving and you can see they’re going to start to turn a little bit brown they’ll start to develop a few brown spots which is good and you get the almond aroma as well i just smell lamb the scent of lamb beautiful hard-boiled eggs hopefully the yolks are not too chocolatey yeah they’re still these are these are nice they’re not they’re not overcooked 11 minutes okay here we are back to the almonds you really start to smell the almonds now if you’re standing over them right me like me you can see there are some dark spots what do almonds smell like hold on hang on i’m going to come over here let me smell the almonds that’s not what my almond bubble tea smells like yeah there’s a there’s a nice example of almond with a toasty spot just keep it moving because we don’t want to burn it how’s that look are you guys enjoying the roasting of today’s nut okay let me get these off the heat now so here we go some nice Toasted almonds there we go toasted almonds for the top okay here we go here’s what it looks like after it’s been reducing it’s been reducing for about 12 minutes now and you can see that this has thickened up pretty substantially so also you can see that the olives and apricots have nicely plumped we have the onions in there as well so what I’m going to do is remove these pieces of cinnamon oh I can just smell the cinnamon and we’re going to return the lamb to the tine now we’re going to return the lamb to the tine give it a stir recoat those pieces make sure it’s not going to be dry i think I probably could have done a better job of trimming some of the fat off uh prior to putting the lamb in here but is what it is we will cover this and we It’s basically ready now again at this point in time you can cool this skim fat save it for a couple of days if you want to before you even eat it let those flavors really deepen but we’re gonna just let it sit for a little bit while we finish up all of the rest of the stuff that we’ve been working on we did a lot today so first off let’s cut up some beets oh yeah let’s take a look at those beets see if it’s red on the inside how red do do you think the beets will be chat they’ve actually darkened up nicely while they were cooling so we’re good a lot of the color has returned where they were a little bit pale before yeah they are very large beets we know it is known uh taste one of the beets what it’s very beat your teeth are so red hold on oh my god look like you just took a bite out of like a human i eat my lamb raw basically so what I want to do is just kind of cut these down into reasonably bite-sized chunks it’s looking pretty good we’ll just go ahead and toss them in a bowl and then we shall add the dressing that we made earlier when they’re already cooked and uh cooled like this does it still stain your hands a little bit a little bit not as badly as when I was originally peeling them nobody responded to whether they like my flavor combat idea wow that’s a lot of beets hope you like beets flavor combat flavor combat all right explain it again all right so the concept is that we take some highly rated recipes of different common things so say grilled cheese sandwiches and we make you know four or five different versions of it and pit them against each other to figure out which one’s the best and then we’ll call it flavor combat flavor combat and we’ll play the Mortal Kombat theme like a mac and cheese or like someone’s favorite burger yeah and maybe once we actually get the Discord set up which I swear we will do we’ll have people submit different recipes for flavor combat around the theme we’ll have a and then like the day that we t take taste test we can have like Atlas or Wool for someone come over be judges oh my god that’s so much beat i don’t even know if I’ve had beet before what what kind of sentence is that i don’t think I’ve eaten beet before do I like it quick answer for me do I like beet i take that as a no okay before we go further we we have to make couscous huh so before we go further we have to make couscous couscous because we’re basically ready to dress our salads now and get everything finalized serve our tjine chef Mega says “Hello.” Hello can I finally chat wait why couldn’t you chat i probably have a timer oh on you people i’m gonna get that sounds like something I would do okay so we have couscous here just just make the couscous according to the package directions guys it’s really easy so this is going to be make couscous according to package directions so this is for two people so we’ll make it we’ll make probably double this up a little bit it says for two people make 150 g i don’t have a good bowl for this at the moment one moment so that person was finally able to chat and then they said nothing at all then they said mega after hello yeah i want to taste this can I taste a beet i don’t know if I’ve had beet it’s a raw beet i don’t know how good it’s going to be all right let’s let’s try this raw beet it’s a very lovely little cube a little red cube okay I have my boxo couscous so I’m going to make uh 300 grams of it here it’s like a slightly sweet uh root vegetable it has the consistency of radish basically yeah it’s like a it’s it’s like radish but sweeter okay so for this couscous and remember what couscous is is basically just very small pasta guys it’s just pasta so for this this package says let’s put it into a pan so our 300 g of couscous it says add one tablespoon of olive oil but we’ll be adding two because we’re doubling it it has the consistency of radish um that’s cooked uh because I think raw radish is a little on the spicy side well it’s it’s about the texture it’s like cooked radish yeah basically it’s like cooked daon is what it’s like wow it is hot out today it says 88° right now wow or 31 if you prefer Celsius so you can make this with chicken stock you can make this with chicken stock or meat stock or vegetable stock i’m just going to make it with salted water so this says to add to boil 240 milliliters of water so we need 780 so just a touch shy of 800 or excuse me wow I can’t math 480 just a touch shy of 400 500 I mean so a little under half a liter of water uh I’ll add a little bit of salt to this while we boil it just give that couscous a little bit of flavor i’m going to taste just make sure it’s not too salty that’s too salty what kind of salt are you using just kosher salt but that’s too salty so I will try again how do you know if it’s too salty i taste the water and I understand that the salted water is going into the couscous and so it tasted really salty so my assumption is that the couscous will be too salty okay I’ll put a little less salt in this time because remember all of this boiling water unlike pasta so pasta water you can get saltier because you might only use a little bit of the pasta water in with your sauce and it’ll obviously penetrate the pasta as well and and flavor the pasta but the thing about this is that unlike pasta water where most of the water is actually not and most of the salt is not going to be used basically when we put this in the couscous it’s all going to be absorbed by the couscous so we don’t want it to be too salty that tastes better so we have our I’m just reading the box now so basically we need to boil this you could use stock instead obviously and then we’ll put it inside our pan here and just kind of you let it just sit and it absorbs it and then we’ll add a little bit of uh a little bit of butter and heat it up so pretty easy put the olive oil in here already i’m just going to give it a little bit of a stir make sure we get all of our couscous oily oily couscous it looks like sand like kinetic sand mhm so we have our water boiling and then we just tip it in with our couscous we’ll give it a stir if you were to go back in time as a young man and be forced to choose two relatively easy dishes to make for a whole year what would you choose i will answer that in a second uh so right now we’re just covering this and we’re going to let it sit for maybe six seven minutes it says what 5 to 7 minutes and it’ll absorb the water and then we’ll add a little bit of butter so to answer your question uh I would pick something versatile that makes quite a bit of food uh so in this case things like carneasada or carnitas because you can make burritos out of it you can make tacos you can put it on eggs uh so you can make seven eight pounds of it at once freeze a bunch of it uh make a bunch of burritos for yourself make it with tacos eat it for breakfast i would use these kind of dishes and then also I think getting a stir fry dish but if I had to just eat a bunch of stuff over and over again it would probably be like carne asada and pad kra the dish i think I can eat those two things for a really long time and they’re easy to make what do you think Susie what would you pick i would pick chicken and rice the halal style super i would just eat that all the time and what would my second one be i don’t know plain rice with seaweed sheets i would have kimpab not even sushi huh nope just kimbab all right very It’s a very Korean answer that’s what I would have how do you spell padka prao p A so it’s in Thai so there’s there’s different ways p A D C K R A P A D space CR K R A space P R A O I will show you how to make it sometime on this stream sorry I didn’t say anything i had to wait the follow time oh my gosh how long is your follow time i think it’s like 10 minutes oh man well hi Merbakes and thank you so much for your raid that was Yes thank you that was nice of you i’m getting the juice of one lemon out for our beet salad so the beet salad requires the juice of one lemon i’m just squeezing into this bowl so I can get rid of some of the seeds cuz lemon seeds are our enemy food enemy i still have the raid message which is bake that tene tine Monte Cristo we’re here to watch you cook up a stove no green forgotten in those Moroccan salads lamb and apricots sounds like a sweet upgrade from our cookies let’s get cooking a thanks that’s very nice of you uh okay so we got our juice of one lemon here with 1 million seeds wow this was the the seediest this was the seediest lemon it’s up to no good it’s gambling in the back alleys so seedy oo French fries i could eat French fries for an entire year just French fries you definitely could was surprised you actually didn’t say that uh fire lemons reminded me of French fries I could have all year i could have uh h Yeah probably just French fries i don’t even need a second dish really okay we’re going to chop a bunch of parsley now because we need we need parsley for absolutely everything today woohoo fresh herbs uh pa prao also you want it with ground ground pork pork or chicken or chicken oh yeah ground ground meat not big chunks of meat cuz I will destroy anyone who eats pad capra with giant chunks of meat instead of ground pork or ground chicken that is that is actual heresy i have even more parsley to mince oh my gosh show us the parsley we eat parsley for absolutely everything today so fresh herbs central to a lot of Middle Eastern Mediterranean North African cooking wait JDC is it really 1 hour his wait time oh I’ll change that sorry we got all these new viewers and they can’t even participate in chat i’ll I’ll put it down to like five minutes maybe I’ll put it down to zero just put it to zero for now it’s fine yeah it’s fine all the league haters are us are gone these are people who choose to be here as you cook because of your phenomenal personality that’s right i had to do that because of caring corp guys as usual it was the French causing problems oh gosh I can smell the parsley over here oh yes so good so fresh all right so let’s finish up our our beet salad should be in a good spot now so let me get my Where’s my bench scraper there it is move the parsley to one side here so here’s our beet salad i’m going to add about half a cup of chopped parsley to this that looks great so it’s nice fresh herbs and remember our dressing that we made earlier with the olive oil and cumin lemon juice garlic yep so we’re going to add that now all right that looks great so this is probably going to be really good if you make it in advance and let it sit and chill for another couple hours as it stands it’s very good you really get just get hit with a blast of the lemon juice it’s very fresh and the cumin it’s very tangy very fresh you got that nice raw garlic in there as well so it’s really aromatic and at the after you get past the kind of blast of of lemon and cumin and garlic you get this lovely subtle sweetness of the beets and when you chill this you know stick this in the fridge when it’s cold and you get that nice cold chunk of beet it’s very refreshing oh yeah on a on a hot day the sweetness of the beet and just like the the tart of the lemon yeah it’s really good very well balanced flavor and you get the earthiness of the the cumin in there as well what would our restaurant be called oh I I know the answer to this oh boy susie’s afraid what What What is You’ve got this eatating smile on you what what would our restaurant be called okay so bear with me all right oh boy i would open a Chinese restaurant and it would serve Sichuan food and American Chinese food but it would also be a brothel and Susie would be the madam okay she’d be a great madam let’s be honest she’d be good to the girls and I would call it walk of shame [Laughter] would you come to Walk of Shame you got girls and orange chicken how can you lose [Music] my husband everyone you buried this i married this i chose this you thought long and hard about this one when were you going to tell me that plan of yours it’s more of a dream you know okay so let’s finish up our carrots here but if it was a Middle Eastern restaurant it would be called Harm of Haram which is also an excellent name wow okay so we’re going to add a couple let’s say Where are my measuring spoons came for the Sichuan stayed to get it on but you already came for the Sichuan hey I’m going to add two tablespoon of lemon juice to our carrots here i think that’s probably enough can add more if I like later uh we’re also going to add another tablespoon of olive oil at this point in time add about a/4 cup of our parsley give it a stir oh the Instagram is going to be so colorful today oh yes if you’ll ever post them aren’t delicious i’m wary but I will go try one cuz I don’t like cooked carrots it It has a lot of the brightness of the lemon juice you might actually like this okay so here’s our couscous guys okay i don’t hate it i’m fluffing up the couscous with a fork because we want to separate all the couscous grains and make sure we get some air in between them to get it all fluffy i’m going to taste it make sure it’s not too salty it’s fine are you using any lime or orange juice to the beets uh I am not lemon juice now to finish this off I’m going to add a couple tablespoons of butter oh the salted one yeah I’m going use salted it’s not salty so this should be okay running out of unsalted butter so I’m going to heat this up just a little bit over like medium low cuz we need to melt the butter into the couscous as I struggle with the butter container there are so many more people talking in chat now because there the timer has been lifted lifted yep buttery couscous everybody loves buttery couscous that looks great turn the heat off have our couscous ready okay great okay so we’re going to finish up our carrots now and then we will plate our tine and throw a bit more parsley in the carrots these are another This is another dish that will be super good chilled is that fermented butter you added to the couscous no just butter it’s just regular salted butter usually I use unsalted but this one could use a little bit more salt and I’m running low on unsalted right now so need to get some more so we’ll add some hard-boiled eggs around the edge oh how pretty and we’ll add some black olives to the top get some I have some calamatada olives left over from the Greek salad we made last week they’ll be super nice on this now you can use some of the green olives too if you got some leftover from your lamb tine i’m sure those would be also nice oh looks like we have another Moroccan in chat traditionally we use fermented butter but you can use whatever well fermented butter may be a little bit difficult for me to get in Korea guys look I’m making Moroccan food in Korea give me a break send me some fermented butter nail it and I will use it are there any Moroccan restaurants here i’m sure there are i’m sure there are somewhere look them up okay what do you guys think tada it’s very pretty moroccan people do you approve it’s pretty good I think and we’ll get the tjine out plate that we have a non-Moccan that says “It looks great.” It does look great tastes good too and we got a crayazm You really want to get that sauce in there you know oh so pretty and we’re going to add some of our toasted almonds to the top right those toasty almonds and we still have some of our apricots that were not included in the sauce so we’ll add some of the dried apricots right on top of this thing so you get a nice difference in texture between the semi-rehydrated apricots and these ones and we’ll put a little bit of parsley on there too some fresh herb i love how diverse and the many cultures you venture into with your cooking Monty oh it’ll keep on going we’ve barely scratched the surface all right let’s see it tada look at that mountain of lamb delicious show us some too there you guys go that I’m a doc 85 have a good night as well well though it’s it’s lunchtime for us we’re going to have this for lunch pretty decadent lunch does it look good guys yum pretty yeah this is a dec I don’t know if we’re going to have room for dinner after this it’s already pretty late too it’s almost 2 o’clock yeah this is a very delicious if decadent meal i’m getting some ready for Susie right now that’s for me i got to clean up some parsley and then we will begin the the gimbling i’ll get you some more sauce how about that saffron sauce all right Moroccans you’re you’re awfully quiet 2 o’clock spaniards would only be getting out of bed by now yeah well unfortunately we have children we’re up by seven oh this looks amazing couscous with the sauce let me take a bite it’s just like being back in Marrakesh [Music] describe flavor susie do your job i’m bad at this i am doing my job i’m pressing buttons and eating um I wasn’t I wasn’t sure how the olives were going to taste with this oh the olives are great in here yeah but they’re really good like cuz the couscous was You’ve literally eaten this before i’ve made this for you before oh but the couscous um with the sauce and the apricots it’s all very sweet and then you have the olive yeah the brininess yeah and the acid and then because the couscous and the apricot is mushy and so is the olive the almond in there gives it that little crunch mhm that changes up the texture and then these big chunks of lamb so juicy it’s juicier than when I first ate it yeah they’ve been sitting around for a little bit yeah now that all the sauce has been Yeah simmering into it onions are really sweet too but it’s so rich like the flavor you taste all the spices i need to get a mouthful of this and that’s why it’s nice to have some of these salads that are a little fresh fresher on the side too don’t overpower yourself with the Oh man all right come be my photographer i shall here I’m going to eat some of my bowl while I take pictures well first off let’s get a shot of me eating it do you want a shot of you eating hold on hold on sure up and zoomed in get some of this lamb off get your mouth shut it’s just your face let’s try it stand up higher so you can see your mouth yeah m lamb just melts in your mouth and you get all of the plump apricots that have absorbed the lamb fat and the saffron and the cumin crunch from the toasted almonds oh it’s so rich and you do have the the kick from the olives that cuts through the the richness of the dish they’re really nice wow great okay now my turn to take photos take the glasses off then everybody’s favorite time the gimbling the gambling all right wow it’s really good sauce is great it’s not very symmetrical cuz of that thing okay that’s the good angle right here okay with the beads and carrots but if I do this in portrait mode that’s kind of pretty too at the blurry in the background okay I think that’s good thank you you left your lamb oh my god give me So all these recipes are from the New York Times cooking um they actually have some pretty good Moroccan recipes on there i was surprised what would you hypothetically replace the beets with on this dish if you had to what just make a different salad come on what what would you What is beet salad what of us i don’t like beets don’t make it don’t make it if you hate beets weirdos on my way to Korea don’t start eating without me come on over i feel like we should have um taken the fat off of the Yeah the the lamb should I should have taken a little bit more of the fat off the lamb it’s okay though it’s still good you can do it yourself here you go gimbal cam watch Monty gimbal nobody likes the gimbling but you guys will like the gimbling uh by the time you see the final product oh he said you could replace it with potatoes that would be good too it’s not red just make a potato salad bro does the gimbal move automatically um it can in this case I’m manually moving it but you know it can tracking intensifies i’m really glad we bought these bowls they’re really pretty too yeah the bowls are great for this huh we got them at Costco it’s like everything else yep costco sponsorship come on yeah it’s like really sweet and then the surprise olive just like hits you the olives are really good in here it’s such a nice contrast in terms of flavor oh no desync what we’re des sync now that’s weird well because it doesn’t matter now so deal with it all right that’s enough gambling for today okay baited breath gimbling oh man you guys can probably just hear me eat now huh since the noise gates off sorry they probably enjoy it well I’d say that was a very successful Moroccan cooking stream we got a lot done look at this guys we have our apricot lamb tine so we did three recipes today you can find them all on the channel by the way so you find all three of these if you were just watching one of the videos for one of these we also have if you like Moroccan food this complete meal which is a Moroccan beet salad a Moroccan carrot salad and an apricot lamb tine with couscous so these are so good when eaten together and you can put it all together in just a couple of hours not that hard as we said guys we are going to take a couple weeks off of doing this i have to go back to America for a little bit and also we’re going to let the YouTube editors kind of catch up because we have yet to release a single YouTube video at this point in time making sure that they’re good uh and have a consistent quality to them but we do need to kind of catch up because basically every time we do one of these streams we’re adding two or three more recipe videos so the idea is to put four five six videos out every single week uh which is obviously quite a lot and our current backlog is probably I don’t know 20 30 videos uh so we need to kind of catch up but in general if you guys watch the the stream we’ll be about a month in advance of the actual YouTube videos coming out and I will fix a lot of the things that we need to have fixed including you know your ability to cook along if you want which I think is part of the fun of doing this live potentially uh as well as we’re going to be adding a lot more graphic elements and it’s a whole thing that’s coming guys so there’s a whole lot of things that we want to do but remember guys that Monty also has to run you know elephant the whole thing while not neglect takes up most of my time while not neglecting his family as well so it’s um you know between between your your baby elephant babies that takes up a lot of time um but now that you have a fourth baby this cooking stream you need to uh Yeah take care of this one too we will discord server when no we have a Discord server it’s my personal Discord server the question really is not Discord server when channel in Discord server yes just make a channel i’ll take care of it i’ll take care of you just make a channel forehead i’ll just take care of you guys okay just This will be my channel okay I’ll She’s taking over guys i am she’s It’s a coup it was never a coup i’ve always been in charge that’s true monty will you be watching MSI oh yeah i’ll I’ll def definitely be checking it out go Genji where is MSI this year uh Toronto no Vancouver it’s in Canada sorry all of Canada is the same guys okay well the Discord server is Monty’s personal server and uh Yeah see if you can make a channel before you leave well it’s more like before I start streaming again yeah it would just be nice sure would so that people can talk about your previous recipes and share pictures there if they if they decide to make it and then if we if you cook along we can show it on stream which we have the technology to do um actually somebody sent me a picture of uh one of the the the Kofa yeah the Kofa that you had made on Instagram and of course names don’t all match up so I’m not actually sure who that was but uh it looked great yeah they did a good job yeah super super uh proud of you for making that it looked wonderful so I don’t know what we’re going to do next guys maybe if you had a Discord server we could discuss it maybe that’s a That’s a good point um but we’ll be back in a couple weeks you’ll start seeing stuff on the YouTube channel if you guys want to head over to the YouTube channel it is youtube.comontinuecooking that’s where all the videos are going to go also follow me at moneyristo on Twitter uh stuff will be there continue cooking on Twitter continue cooking on Instagram etc etc that’s going to do it for today all right and thank you so much um thank you hopefully you guys come back don’t forget about us and the next time you stream are you actually going to tweet about it and let people know really I like stealth streaming you know stealth streaming is that Is that what we’re calling it now all right all righty thanks everyone bye bye