Preparing lobster stock for a Snow Crab and Lobster Risotto! Stay tuned for part 2 where i cook the Risotto live on Twitch!
On weekends i will be doing cooking streams for all my fellow foodies out there. Make sure to tune in to see some delicious recipes
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what’s up everybody it’s your boy ATM and today I come to you with a very special stream not only will I be playing Dying Light after but I’m going to show you my cooking skills as you could see from the knife tattoo on me I was previously a chef I’ve worked in some of the top restaurants in Montreal alongside some very famous and renowned chefs uh I’ve also had the privilege of cooking for some very famous celebrities uh who I will not mention at this time for I do not want to get in trouble but uh let’s just say one of them is Iron Man anyways uh so today what I have in store for you guys is I am making a lobster stock so for those who know or for those who don’t know sorry a lobster stock like a chicken stock is made from a base of lobster so right here I have a bunch of lobster shelves from Mother’s Day that we kept and I’m going to use that as a base for my stock itself now along with that I have to make a miraa which is a combination of celery carrots and onions now unfortunately I don’t have white onions which is what is usually used so I’ll be using red but that doesn’t change much of the flavor profile as it is um and basically after the stock what I’m going to do with it in another Stream So tune in is I will be making my famous Lobster and snow crab risotto that’s right folks you heard it Lobster and snow crab risoto all right so I’m going to start off by cutting my vegetables I’ve already prepared all of my Lobster by breaking the shelves apart taking all the meat out all the good stuff which is now sitting in my belly and here we go actually before I continue I’m going to put my phone here so if you guys are trying to chat with me I can communicate back with you because as of right now I am actually quite far from my computer um so without further Ado let me just get that ready for you guys and uh here we go let us begin all righty so miraa which is French for I don’t know what but um is essential in all stocks whether it it be chicken beef ve any sort of any sort of oh well we have a Simba come here it’s essential in in all stocks it’s uh along with the protein it is essentially the building blocks of you know the stock itself so you don’t really have to cut them in a certain amount or measurement I should say uh there is a rule of thumb as to how much of each you should use it’s a 232 ratio now as you can see I’m just doing a really rough cut cut on it because you know you don’t really want to waste your time on something that in the end is just going to be discarded because you don’t have the celery carrots and onion in the stock afterwards once you’re done you you end up straining that all off now Lobster stock can be used for many different things some people make sauces with it some people like me I use it for my roto because risotto is an Italian rice dish that requires a lot of Flavor now now some people use water as their liquid which to me is blasphemy um because you’re missing out on all the flavor that a stock could bring you um so I personally use Lobster uh so you guys might not se but I’m washing my carrots getting all the dirt off of them cuz they are organic so now I’ve washed my carrots give them a rough chop too take off the uh tops and now we get down to oh baby and now we get down to chopping it now for those who want to try this at home I can provide you guys with the recipe um I’m very well known for my Lobster risoto um so you know it’s one of well the camera just went up oops is that good no oopsie sorry Watch The Wire please it’s okay just watch the wire cuz you’re you’re on it sorry for the technical difficulty folks and we’re back at it so some people will make a risotto with beef stock and then what they’ll do is they’ll have pork in it or you know something to that extent now Seafood is my specialty uh I was trained under a chef from Japan who obviously specialized in Seafood um and I worked in a lot of the high-end seafood restaurants sushi restaurants so this is right up my alley this is my forte and this is what I’m good at so my carrots and celery have been cut up now it’s time to start crying because I’m going to cut some [Music] onion now these onions are kind of small so the ratio I mentioned earlier it kind of goes out the window I’m not going to be using three I’m only going to use two uh cuz usually white onions are about you know the equivalent of one of these so take off the tops take off the bottoms give a nice little rough cut take off all the skin go so now we take the onion and we go along the side actually this one’s pretty good I don’t need to take any more of the skin off however this one I got to do some cleaning so here we go and now to give the onions a rough chop cut it down the [Music] middle cut it down the middle again and just a nice little dice nothing too fancy cuz again at the end of it once the stock is finished cooking is when everything will be strained and removed so go and there we go surprisingly I didn’t burst into tears guess my knife is sharp all right so we have our Mira we have our lobster shells now the next thing that we need is the herbs now some people use something which is called and I will be right back they call it’s called a bouquet Garney which essentially is a j cloth or a cheesecloth that has the herbs inside of it which would be thyme um oregano uh a bay leaf and whole black pepper now I don’t see the purpose in this give the fact that I am going to be straining it as I mentioned again for you know the third or fourth time so I’m just going to throw my herbs in however I am going to cook the vegetables down first and then the herbs will go in after and I will let the herbs kind of cook as well to allow some Aromas to you know build and to kind of allow everything to kind of cohesively come together now now I keep seeing that the camera is falling so I apologize again I’m not very close to my computer so I’m doing the best that I possibly can with what I have uh keyword is the best I can um okay so you guys can can’t really see my face but that’s not what’s important right now my beautiful face can wait I want you guys to see all the ingredients and yeah [Music] so I have my oregano or what kids in high school use as marijuana I have some th and I have some bay leaf now bay leaf F itself doesn’t add a whole lot of flavor to it B Leaf is a more aromatic herb than anything else um so it’s just to kind of give it a little bit more of a smell to it more pleasant smell for the lack of a better explanation now I’ve done this so many times that I do it by eye I don’t generally use measurements but if this is your first time I would recommend going online or asking me uh via Twitter or uh in the chat what exactly is the measurements and I can provide that recipe to you I’m going to fix the camera again I apologize guys uh it’s my first time doing one of my cooking seminars so trying my best here I promise that in the future I will have a better setup I will have it configured in a way that makes more sense so this way we don’t have these uh technical difficulties for a lack of a better word all right so I am now putting my bay leaes into my herb mix and now I am going to get my pot ready now the importance of the pot size is actually very important so you want to use something that’s has a larger circumference so this way when it evaporates it evaporates more whereas you know if you’re using something smaller it’s going to evaporate less which is going to make it reduce slowly the key is that you want it to reduce so this way the flavors all get absorbed excuse me so I’m going with the pot that I use to make chicken soup stuff like that because well it’s the biggest pot I have and it’s uh pretty good so what I’m going to do now is I’m going to put it on the burner I’m going to take some extra virgin olive oil uh cuz I believe it’s better than canola oil for your health and for the flavor I’m going to give a little bit of a layer to the bottom of the pot the pan pot sorry and I’m going to turn it up to a medium high heat now you don’t want to cook your vegetables to the point where they’re turning brown or they’re coloring but you want to cook them so they’re cooked through the reason being is when they become cooked through they give you or they extract a a different flavor profile um you know if you were if I was making a ve stock or a any sort of brown stock um I would want to cook it longer than vegetables to give it more of a caramelized taste to it um however because Lobster is such a delicate seafood or shellfish I don’t necessarily want to caramelize anything um I just want it to be cooked through so this way as everything is going it continues to absorb and the flavors become released so now I’m just waiting for my pot to heat up um once it is done so I will throw the vegetables in with actually I will be throwing the stock shells in first the lobster stock and and uh and then from there I will be throwing the vegetables in because what my goal is is when you cook lobster shells even if it’s already cooked there is still aromatics and there is still flavor in the shells themselves so it’s important to take that flavor out as much as possible and add it to your stock um otherwise you’re making water with with vegetables and shellfish which isn’t very pleasant so you know bear with me I’m just waiting for my pan pot to get a little bit hotter um and then once it’s uh ready to go we’re throwing everything in there and uh and then for part two of this I’ll be making the risoto itself which you’ll see I’ll probably have things set up a little bit better so you can see all my ingredients a little bit clearer um I do a snow crab Lobster risoto um and the beautiful thing about snow crab is because the meat is so fine it actually almost dissolves into the risotto as you’re cooking it so you get spoonfuls of of lot of of snow crab well as well as some of the other ingredients which I’ll share with you in part two um and that just kind of you know it’s it’s very it’s a very rich like risotto is a very rich dish you don’t need a lot of it to be full um now where my family comes from in Italy they generally don’t eat risoto as just a meal they’ll have it as an appetizer uh before the dish or they’ll have it with some sort of protein um however the way I make my Lobster risotto is that it is considered its own dish because of how heavy and Rich it is there’s cream in it there’s butter in it there’s parmesan in it there’s peino cheese in it so it has a lot going on in it so if you’re planning on serving this you know as an appetizer I would recommend that you serve sizes like this for the portion whereas if you’re making it for like a main course you know you can be a little bit more generous but again it’s very heavy a boreo rice is the only rice that you can use for a risoto um and a boreo rice constantly absorbs liquid it’s constantly absorbing and absorbing and absorbing which you’ll see in the video when I make it now I believe my pan is pot is hot enough so I’m going to go ahead and throw my veggies in there [Music] now um unfortunately I don’t have any black pepper corns um I uh only have ground pepper um and I will be using I won’t be using either um which you know it’s an option it’s optional some people don’t even put a bouquet gurnie in general which is the combination of herbs again uh thyme oregano and bay leaf and black pepper corns but you know that’s the beautiful thing about cooking is everyone can you know adapt and have their own style to [Music] [Music] it I’m just going to update the uh steam uh when I’m streaming because it’s clearly not dying light right know [Music] [Music] there we go everything’s been updated my vegetables are coming along quite well they’re starting to be tell the translucent which is exactly what I’m looking for [Music] now at this point I’m going to add the herbs in so we can get some aromatics going on [Music] [Music] so now we’re just going to wait a little bit longer let the carrots cook through a little bit more cuz they take longer than all the other vegetables that are in there and uh yeah then we will throw the lobster shelves in for so does anyone have any questions nothing for me in the chat guys don’t hesitate got any questions just shoot them my way I’ll be more than happy to answer you [Music] [Music] oh man I wish you guys could smell this right now the herbs are just letting all those aromatics out and my kitchen and the apartment smells delicious and we haven’t even begun to put in the lobster shells hey the boys in the house I love that you love these streams I’m going to keep them coming cuz uh cooking is something I’m very passionate about always have been always will be um and uh you know what people enjoy it so yeah it’s been a while I haven’t been able to stream unfortunately uh life has been a little bit hex uh so I’m trying to get back on to uh the streaming Vibe um now uh thank you I appreciate that you think it’s a good idea that means a lot to me um this is going to be the first of many cooking streams I’m going to do um you know I unfortunately or fortunately however you want to view it will be going back to work full-time uh as of next Tuesday but I will do my best to bring you guys not only video game streams but cooking streams as well um so I think my vegetables are about ready um my beer came along quite nicely everything is uh has become translucent in color so I am going to now throw my lobster shells in [Music] I want to get all the lobster shells coated as well in the the uh virgin extra virgin olive oil I Ed so this way they can kind of get some of their natural oils out of them as well um now these lobster shells obviously I’ve taken the meat out of them and I’ve used the meat for uh lobster rolls um and uh also for just poach butter poached Lobster so it’s very important that uh you save the meat because some people also like to have as a garnish on top of it a piece of lobster tail or the claw or the knuckle now when I do my risotto you’ll see that I’m not going to use a piece of lobster on top I’ll use a different style of garnishing it but I’ll show you guys different ways you can G as your Roto that’s hot smells good so my fiance is off camera and she can smell it and she says it smells good so that’s the approval when the wife is Happy the life is good what I’m also going to do now is I’m going to prepare my water for this uh so this way as soon as everything is combined appropriately I can throw the water in and then start the actual stock process and because it’s such a large pot what I’m going to do is I am going to grab another pot and I’m going to fill maybe about 3/4 of it with water and then from there I’ll be able to judge if I need more water what’s in there thy uh the herbs that I used are thyme oregano and bay leaf a smells good uh usually there’s black pepper corn that you put like whole black pepper corn but because we don’t have any out of it well even the ground but we don’t have hole either so um but again it’s for bouquet Garney which is the combination of herbs you use in a stock it’s really optional some people make stocks without any herbs but that to me is blasphemy so smells very good I’m excited to eat it oh [Music] yeah so I’ve prepared my water I’m just going to leave it next to it for the time being while I continue stirring everything [Music] up I wish they could see you like I could camera so you can show them the yeah I know well I’m going to have to figure out a different way of of streaming this going forward because the computer doesn’t reach yeah I’m adding a bit of a bit more extra virgin olive oil to it um someone says hi fiance hi um so I’m adding more just because I’ve noticed that the bottom of the pot is coloring a bit and I don’t necessarily want it to color too much because then your stock will come out as a cloudy stock and you don’t want it to be cloudy want it to be [Music] clear all right now that’s ready to oh there’s some onion left on the spoon now that my stock base is ready to go I now going to add the water in I’m going to add maybe a another quarter of water to that go and that’s the perfect amount I wish I could show you guys the perfect amount but unfortunately I have I am on a a short leash with my computer tower um so uh what type of rice do I use uh so you the type of rice that you want to use is very specific and um it’s called a boreal rice this rice is specifically well specifically it’s a type of grain rice that allows for a lot of absorption into it it’s not like a regular rice where you add like a/4 of a cup to a cup of rice and it it’s done a boreal rice drinks in liquid so um it’s called aoral rice I’ll put it in the chat so this way you can search it up and what this rice does because it absorbs so much liquid the stock is then going to be absorbed into the into the rice giving you a full punch of flavor in every effing bite sorry didn’t be the curves very important though once you’ve added the water you want to crank your heat up to Max um when it’s cranked up to Max the reason why you want to do this is because you want to bring it to a full boil once it’s brought to a full boil that’s when you reduce it to a simmer so medium Heat um because then at that point you’re letting it cook for a longer period of time you don’t really want to have it constantly at a full boil um so I’m just going to write [Music] Arborio arborio arboro rice so and aoro aoro oh it’s my pleasure a boreo no I don’t that is oh so a boreo rice is an Italian long grain well long grain it’s an Italian grain um and it was used a lot by the people in Italy who were not so well off who couldn’t afford uh you know couldn’t afford to eat or H well or had to feed a large family because a boreal rice because it absorbs so much you can literally have a bag of rice that’s about this big of a boreal rice and it’ll liter literally make you a pot half full of it so it’s very common amongst or it was very common amongst you know the poor Italians living uh living you know with large families and and stuff like that now in common day uh it’s you risotto is on almost every high-end Restaurant’s menu uh because the window of making a perfect risoto when it’s actually cooking is so fine that 1 second it’s undercooked the next second it’s completely screwed so when I do my part two for this you guys will see how fine of a window it is um because I’ve made risoto thousands of times so I’m very I know what to look for and I will show you guys and teach you guys and of course if there’s any questions I’ll be more than happy to answer them um there’s no good risotto spots in my area of Toronto yeah for Toronto um I don’t know very much about the food scene uh with that being said I’m sure that in Toronto you’re going to be paying an arm and a leg for a risotto uh I know here that at some of the high-end restaurants I worked at a risoto would go anywhere from uh $25 to $45 depending on which one it was we used to make a risoto uh with fuagra uh shavings on top so we would make a Terin uh which is essentially Frozen fuagra that has been seasoned and what we would do is once you have the risotto in the dish and you’re ready to serve it we would shave off this fuagra which would then by the time it gets to the customer’s um seat or where their table is it would melt and create this even more richness to it now I won’t necessarily be doing that for a couple reasons one fagra right now is very expensive uh and for two I also don’t have uh the time to make uh a proper terine and to make a proper terine does require a lot of time a lot of patience um so I will just be making the uh risoto uh with you know a special garnish which you’ll have to tune in find out what it is uh as well as of course I’m showing you guys how the stock is being made um now the stock when you’re boiling it all of what all the scum as it’s called starts to come to the top now the scum is the impurities inside of the stock itself and that stuff you want to skim off with you can use a spoon which is what I usually use you can use um some people use like little basket strainers the important thing is that you don’t want want this scum to reincorporate into the stock because the stock will be cloudy and you don’t want a cloudy stock you want it to be as clear as possible almost like water you want it to be exact like clear clear clear clear um so I’ll show you what scum looks like once it starts to develop a bit more so this way you guys can get a better idea um for the time being right now we are just waiting on it to come to a full boil um now once it’s come to a full boil I will let it simmer for approximately 2 to 4 hours um or until it becomes uh reduced enough to my liking whatever comes first uh generally it’s two 2 and a half to 4 hours um and then from there I will have to cool it down and I will then store it appropriately so this way it is ready to go for tomorrow’s stream of lobster and snowcrab broto in the meantime it’s always good to clean up whatever station you are using put things away so this way it’s less of a cleanup afterwards so I’m just putting my onions away and I’ve already put my carrots and celery away I am going to move the pot a little bit more onto the burner cuz as of right now it’s not sitting properly and there you go um so as you can maybe make out from the back um it’s starting to steam a bit uh it’s still not at a full boil because of the amount of water that’s in it um but once it becomes a full boil you immediately crank it down very important otherwise you will get more discoloration or a foggy stock as it’s called in the industry um I no longer need my knife either so I can put that away uh my other rag I can now Fold It Up very nicely and put it back on my stove and yeah is there any questions does anyone have anything they’d like to ask concerning the risoto stocks anything in general I’ll be more than happy to answer any questions I mean we’re going to be waiting a little bit anyways so you know it’s uh yeah perfect time to answer any questions whether it be about flavors or different styles or anything like that so two sliced toaster asks what is in the miraa now miraa is a very traditional combination of vegetables that are used in stocks and in soups uh it comes from French cuisine and it is carrots on onions and celery now generally you want to use white onions not red like I did um just because white onions have less of a a sharp flavor to them than red um and um carrots and celery doesn’t matter as long as they’re cleaned um the miroa you don’t want to cook it all the way through you want to just kind of make it so they’re transluc translucent at which point then you can add your protein or or whatever it is that you’d like to add uh 94 is asking uh what country has the best lobster and what should I be looking for when shopping now that’s a good question uh there’s always this debate Canadian versus versus American lobster um because Maine in the United States makes or has amazing Lobster in its oceans uh but Canadian Lobster is also phenomenal um I personally have a bias I love Canadian Lobster um as good as American lobster is Canadian Lobster is definitely the way to go um and you also want to get female Lobsters instead of male lobsters now there’s two reasons for that one female lobsters are bigger than male lobsters so you get more bang for your buck so to speak and for two they also have Row in it which is the eggs of lobsters so you want to put that in your stock because it’ll add more flavor to it as well uh so kxo has has asked can you make risotto with any kind of protein you can you can even make a vegetable or vegan risotto if you’d like using a vegetable stock um we used to make asides from the lobster stock we used to make a a pork stock which we would use in our risoto uh which was then served with uh fagra as well but had pieces of um pork in it as well um and it’s kind of the similar recipe breakdown to what I’m making now except it wasn’t a seafood one it was a pork one um so there would be like a piece of fried pork that would go onto the top of the risotto with the fagra as well um you know I’ve seen um I’ve seen chicken risoto as well where people will cut up cubes of chicken breast they’ll season it on the side cook it on the side that in the risoto using a chicken stock as well as a base um you don’t really see it with fish uh just because fish in general it’s it’s not a A protein that uh stands up very well to long cooking times or High cooking temperatures um so it becomes flaky and breaks apart um you could definitely do it with like a a fish vute or a fish stock uh a vute is just another word for it um now uh you literally could put any any protein you really want into it it doesn’t really necessarily mean uh you know there’s not like rules right that’s the beauty of cooking is that you can literally do whatever you want uh it’s just a question of whether it’s going to taste good or not at the end of the day so um so now I have scum that’s starting to come to the top of the stock so I just want to take a second and show you guys exactly what I mean by scum now I’m going to come to the camera so you guys can see it a little bit better you see this white foam that kind of kind of here let me take my phone so you can kind of see it a bit better with the light uh so there we go there’s a white kind of foam that develops at the top you do not want this in your stock this will make your stock cloudy and will also take flavor away from the stock so what I’m going to do is I’m going to take the plastic container I used for my veggies and I’m kind of just going to shoot it all in there now this spoon is uncomfortably hot so I’m going to try and use another spoon and basically you only want to skim the top layer you don’t want to take out too much of the liquid itself you really just want to take out the scum um so it’s very important to be very delicate not to disturb the stock itself you want to this spoon is not not working either cuz it’s slotted I should have thought of that when I did it initially that wasn’t very intelligent uh I should have another one here you know what I going to do it the old school way and I’m going to use a measuring cup so I’m just going to slowly take some of the scum off so this way it comes out very nice and so that you can end up seeing your stock because that’s the goal by removing the scum is that you can see through to the stock so and don’t be afraid when you’re making a stock to you know if there’s a bay leaf in the way or a piece of chicken bone if you’re making a chicken stock don’t be afraid to move it out of the way it’s really important to try to get rid of as much scum as you possibly can um because scum is bad scum equals bad so I’m taking off as much scum as I can possibly can without removing any liquid of course it’s not always possible to do this perfectly but the important part is that you take off as much of the scum as possible and I will show you guys once I’m done how much scum I’ve just removed from the actual stock itself just to try to get all this out very without disturbing the stock because you don’t want to disturb your stock if you disturb your stock you will then have a cloudy stock as well and what I mean disturb I mean you know mixing things around too much uh you know shaking up everything you don’t necessarily want that that’s not good for the stock it’s not good for its its cooking progress or process it’s it’s not a good thing to do so and obviously because I’m using a bigger pot a pot with more circumference there’s going to be more scum coming out than if I was using a smaller pot which would have more dense pockets of scum it should be a drinking game that every time I say scum we all have to take a shot okay there we go so I’ve taken out some of the scum and I will come show you exactly what scum kind of looks like so let me just move through camera a bit now this is what scum looks like it’s literally like a a foamy not very delicious looking amount of foone for the lack of a better word so and this I would say is probably the most tedious part of making any sort of stock is having to skim it um skimming is you know it’s it takes a lot of time but you want you want to make sure that your stock is good cuz if you’re going to do something do it right take pride in it you know this is something you’re going to feed your family it’s something that you’re going to enjoy so why not do it properly uh so 94 asks will you get sick if you leave it on no you won’t get sick if you leave it on um it’s it’s basically just the impurities of whatever protein is in there rising to the top of the stock because it’s going to start boiling um so no you won’t get sick however you will taste like if I were to give you a small amount of stock that has been skimmed and a small amount of stock that has not been skimmed you will definitely taste the difference in between the two so because I’m looking to get the optimum amount of flavor out of my stock which is now at a full boil so I will have to reduce it um you want to uh uh you know bring out the best flavor possible and to do so you got to skim it so now I’m just going to skim it some more and I’ve also reduced the heat to a medium low so this way it doesn’t you know start to boil over or ruin the stock you want small bubbles that’s the goal is small bubbles when you’re when you’re lowering the heat on the stock you don’t want big bubbles you don’t want rolling bubbles you’re not trying to make pasta you know you really just want small bubbles that are coming up slowly so this way you get a nice reduction of the Sal of the stock the longer that your stock goes for the more flavor it’ll have as well um obviously you don’t want to Overkill it and leave a stock on overnight um some people do dep on how big of a stock it is everything is always in relation to how much of the stock you’re making um however because I am not making a massive amount of stock I will be finishing the stock probably at 640 Eastern Standard Time this stock will probably be done around maybe eight um no I’d say maybe more like 9:40 maybe even 10:00 um but that’s all good because then tomorrow we will be able to have my delicious Lobster risoto [Applause] go so now my stock is translucent again I can see the bottom of it you don’t want to stir your stock you want to leave it and just let it cook that’s the most important thing because the second you start stirring it all that scum that you that has risen to the top is then getting reincorporated into the stock itself which is not good where did you buy your loot two slice toasters asking where did we get our Lobster um well fortunately for us uh we had uh Mother’s Day dinner with uh my fiance’s family and they had uh prepared lobster for us so I had asked if I could keep the shells because I use the shelves to make my stock um generally speaking uh I’ve heard that you can uh you can go to uh a fish Specialist or a fish market and you might be able to ask them for lobster ship shells uh it’s not common like as if you were to go and ask for um chicken bones or beef bones um so Lobster stock is is really expensive because at the end of the day you need to buy Lobster to get the shells uh 94 is asking me if I will be gaming at all in the Stream I will be gaming I just wanted to do a little segment of cooking as I want to start doing cooking uh streams as well um so once I am done with this and I am confident enough to let it go without me having to come and play with it every now and then I will go back and I will start playing Dying Light 2 um I would assume in about maybe 10 minutes uh I will then uh just for the sake of the fact that I can uh put this onto my YouTube I will cut the stream and then I will restart the stream with Dying Light to as the uh caption instead of uh ask me anything or just chatting so I have small bubbles right now there’s not a lot of scum coming up there is a bit of scum on the sides though so I will be cleaning that off for okay so I have skimmed it now I’m quite content with the amount of scum that I’ve taken off of it uh so I will be cutting the feed now and I will be set up for my gaming stream uh I thank all of you guys for ladies and gentlemen for joining my first of many cooking streams um and please join tomorrow uh at around the same time for drum roll please Lobster risoto and I guarantee you through the webcam through the camera you will see it and you will be salivating so again I want to thank everybody uh if there’s anything you can hit me up on Twitter ATMs Legacy uh you can shoot me a message on here uh or on Instagram as well at ATMs collection uh if there’s any questions about what I made today or anything like that and I will either see you on my next stream right after this or I’ll see you tomorrow at the lobster Roto Cookoff