Tonight We’re Making Mushroom Risotto & Charred Vegetables
[Music] [Applause] Heat. Heat. [Applause] [Music] [Applause] Heat. [Music] [Applause] Heat. Heat. Heat. Heat. Heat. [Applause] [Music] [Applause] [Music] Heat. Heat. [Music] [Applause] Sup home skillets. Welcome to another live stream. Welcome to another week. And we got Pyro. I was thinking about you just before when I was catching up on all the crypto news. Perfect timing in what sense? Let’s get the camera back on. And we got Hugh. Oh, really? I hang on. Uh, I did actually change it and now I am concerned. Must be a plugin that I’m using that’s not working properly or some crap. But good to see you. Yeah. Yeah. Pyro doesn’t get the notifications. Well, uh, then that is fortuitous. Let us let us say let let us say it that way. Um, well, thank you for for either waking up or staying up. Uh, what are we doing? We’re making I’m going to update the title there. Uh, what are we doing? We’re doing mushroom zotto and uh charred vegetables. God, I wonder why. What’s What’s the 411? Um pirate Q is a little bit behind. Has just finished work. I have just finished work as well. Four minutes ago. have been working from home today. Got to go in tomorrow uh because uh my work laptop has been repaired and I have to collect it because the temporary device that I have is not very good um to put it mildly doesn’t really have much of a battery left and is really quite slow. Um, so now that we have fixed the title, uh, we’re doing a mushroom risotto because it is getting quite cool here. Uh, it is currently, well, it’s currently 12. Um, but you will see that we get to it’s going to get Yeah, it feels feels like eight according to my magiga. Uh but yeah, so we’re headed well into autumn and that’s sad. Oh, hang on. It tried to block you and I will allow that comment. Krypto has a card too and Robin Hood. Oh yeah. Yeah. So, we were talking about um the I I suppose the the theme was the the ease or the ability to turn crypto bucks into uh how easily it is to exchange them for actual goods and services. Um and I think sort of leading up to the pandemic in Cber at least, you know, there were a few coffee places that were taking Bitcoin. Uh maybe Ethereum and some food trucks, I think. Um, but yeah, I I just haven’t come across it very often, but this is quite a small city. Uh, let’s put it. Yeah. And stable coin obviously. Um, fortunes rising, it seems. Uh, yeah. Um, so see what’s going on here. My celery is not ready for harvest, I’m afraid. Uh, um, so I’m still nil on the crypto. I think Shel’s still she’s in on the Melania coin, Trumpcoin, and the Melania coin. And what else is in your portfolio? Bitcoin, Ethereum, you’ve got it all. She got some Doge as well. Oh, no. It’s these things you sort of It’s a set and forget, right? Um, so we’re going to do Uh, we’re going to use a lick. Um, oh, mushrooms. That’s the key. What’s everyone else having for dinner? What’s up? What’s What’s the plan, Orange? We do have mushrooms, don’t we? Yeah. And presumably you’ve already eaten. Whoa. I I probably don’t. I probably don’t. Um yeah. All right. While we think about the future of finance, we are going to make us a froto. So we’ll come over here. Still experimenting with this new angle. Have put a warranty claim in for this cooktop. Uh because There’s something funny going on with it. We’re going to go in with some olive oil and some butter and we are going to very very gently fry fry softly I suppose you would say uh the leak to begin with. Hello wedding. Good decision. We had some nice pizza on Saturday and I made pizza last week. Stir fry was on my list of potentials as well. So, butter. That’s it. That’s um that’s how you have to make these decisions. Um, yeah. So, you can do this with like onion. Hello. You want some leak? You smell this? You don’t like She always thinks she wants what I’m chopping, but often she doesn’t. Oh, yeah. I’m going to going to use prepackaged stock as well. Um, on that on that note, I haven’t made a batch for quite a while. This looks quite clean. So, we’ll get that going and it’ll take about 15 minutes. Just sort of softly might even have these. Uh what? Well, this is going to be whatever is in the cupboard. Normally, I would use vegetable stock. Oh, I’m just Yeah. So, just you know, your usual Campbell’s chicken, but normally I would uh have some actually. Do we have any stock lady? No. And it’s coming up to it’s mushroom season basically now. In a couple of weeks, we are going to a truffle farm. Oops. To hunt some truffles and then do a I think it’s like a seven course lunch or something like that. Um with the truffles we found. At least I think that’s how it works. I I like You got to be in the mood for truffles. Yeah, I so I have cleaned out the fire pit back there. Um I was going to do a pitfire. Um but there was this giant redback actually. I think I put a photo in Discord uh like this heavily pregnant redback and I just and I was like this is the biggest red back I’ve ever seen. and she was like right underneath the um like the uh metal dome of the pit and I didn’t really want to disturb her. And then I came out the next morning and she had given birth uh to this. It was like the the the size of the egg sack was the same as her abdomen the day before. So I just wanted to give him a little bit of time to get out of the way before I on fire. Did you cook anything on the fire or what? Or just for funsies. So, leak finally chopped into olive oil and butter. We’re going to put this on low. Probably need a spoon. Well, I mean, I’m letting them breed. Yeah. I was talking to Pyro like a couple of weeks ago, and there’s this um uh wasps nest literally above my I have a hammock out the backyard. Um and there’s a wasp nest directly above me, but they’re native, right? And so the instinct reaction was to like kill it, but they’re pollinators and they’re not aggressive. And I’m like, eh, it’s not really my place to say whether they live or die. I feel classic roasted spuds and then whack a damper on there. Hello, buddy. Okay, we’ll give you damper. Want some beef? Yes, we want beef. It’s not like you to want more food. Let me go out. There’s some sun. Yeah, they’re not doing any harm. Um, so I haven’t checked if there’s like an insane Hey, come back camera amount of redbacks under that thing, but um probably not. Was that my old work? I used to work at a solar cell R&D uh group and then we had summer and winter solstice and winter solstice day was like kind of like a day off and we’d all bring in giant pots and so it’ be just like big soups and um homemade breads for winter solstice solstice pollinate. I don’t know what kind of got a fig tree just be well in my neighbor’s yard that’s sort of leaning over my uh fence. So really really really softly. No color. We just want them to soften and sweeten. Figs and cheese. It’ll be coming up to fig season actually. There is there will be I really do want to do um some more IRL like or outdoor streaming. But the bandwidth is so terrible here. Uh but I do have a hit list. Uh there are some plums and some fig trees on my normal walk route. that I would like to harvest wild I mean um and we’re coming up into apple season as well and then the sort of autumn berries has been getting me a bit down though like it’s I hate not being outside now like I’m just so I’ve been outside briefly today, but uh shrimps. It wasn’t last season. It was the season before we did some Well, ill ill advised, I suppose, but some had some saffron milk cap mushrooms that Zidenburgger collected and brought over, you know, and so we live in an area where, in fact, there’s a court case going on at the moment of a um a lady that murdered her uh parents-in-law and one of their I forget exactly, but she went and got deathcat mushrooms and uh baked them, used them in a a beef Wellington and uh killed them all. Well, allegedly. So, cuz you you basically if you eat it, you can’t there’s no way to save you. It’s kind of like if you get rabies, there’s no you will die. So, let this be a lesson to us all. Fortunately, saffron milk caps don’t look anything like death caps. Actually, death caps look much more similar to these like Swiss browns. Wolfie. Um, yeah. And she didn’t do a very good job at like um destroying the evidence. Like she literally it was just way too obvious. Way too obvious. Um what’s the haps, Wolfie? We’re talking about death cat mushrooms and killing extended family with [Music] them and making [Music] risotto. Um, I’ve already chopped these. You know what? I will I am going to make stop tomorrow then. I’m going to just She’s definitely guilty. You should be You should go You should be like on jury duty all the time. Um yeah. So like she took the it was like a slow cooker or some appliance that she was using to make it and then for no obvious reason if you didn’t murder people your family took it and went and threw it in a dumpster like the next day and then police found it and just like why would you do that? Uh so um and also Googled do death cat mushrooms kill you know googled a lot of things about like how to kill people with mushrooms allegedly. Um, so jury’s out. In fact, I’m not even sure if it is a jury trial, but who’s to say? I’ve never been called for jury duty either, Wolfie. So, that’s sad. In fact, I’ve never been in a courtroom. I’ve been an expert witness in a state supreme court case, but apart from that, even then I didn’t, it was actually just a statement. I didn’t actually go into the courtroom, but apart from that, yeah, never never ding ding bottom’s been called up a couple of times. It is a cheer. Okay, so Orange is uh keeping track of the local Australian drama. How do they know? I would blame someone else on the jury. Now we got Brussels sprouts for Wolfie and we’re going to have them. first. So yeah, I mean these days uh in Australia at least it is fairly hard to like directly kill someone and not get caught. It does happen. Um, but it’s not it’s not a walk in a park. Oh, new emails. Sweet. I should be paying more attention. I feel like this is a bit bright up here. What are you having for dinner, Wolfie? I think that’s better. That’s that new that’s um that’s the herbalist um award from the cooking for gamers book. Fish or chicken? Good options. See, so that’s why I’ve only ever ever eaten wild mushrooms once. Um, and no, actually twice. And I waited for a while because Zoidenburgger had already eaten some and I was like, “Okay, give him a couple of hours.” I also did um like like I’m not a um microbiologist or anything but you know I know how to use lucid keys and I do know how how to identify the the principles of identifying species and was almost certain that this was what he said it was and it was quite nice but I did wait just to check that he didn’t Um, saffron. Hang. I’ll show you what they look like. Bing. Why? And just before you freak out, um Pyro, I do I do use Brave exclusively now and everything but this. So, they’re really quite um distinct and the myelial staining. Oh, I didn’t turn on the the staining on them is really obvious. um it turns like purple or sort of purple anyway. And there aren’t any other species around that look anything like this in my region and so fairly, you know, confident. Um and they’re really nice and they just they grow in abundance. Um when you cut them there’s like this milky sort of residue that comes out. It’s like milk cap milk part of the cap. Um, but that’s one of the other reasons why I was okay eating it because the the character of the genus and species is so specific to this region that you kind of can’t mistake it. Yeah. And and that one said to you, you’re going to be very sick. for the next 12 hours. So, strap in, bucko. We’re going for a [Music] ride and actually psilocybin mushrooms are their endemic here in CRA. So we have a lot of pine uh plantations and just pines in general and quirkus. So oak um and so they grow naturally here actually up towards Parliament House. It’s called the Fairy Grove and they the ACT rangers spend a fair bit of money on having people patrolling that area regularly because it’s well known as a a place to go. makes you bigger. The red one makes you bigger and the green one gives you an extra life. So, sail. Uh, we’re going to go in with some arbor and we’re going to turn the heat way up and we’re going to start to fry the arbor. And so, there are two universities here. Oops, that will do. Two universities here that are doing psilocybin related uh research both in Melbourne but all very limited sort of stuff. So we’ve turned the heat up max here and we want to fry until we see the arboral granules starting to uh turn translucent. Then we’re going to hit it with some white wine. So, and some MDMA research I think at MES now. So, it’s it’s coming and it probably should. I’m not a doctor, but it would make sense. It seems just don’t go don’t do anything like that and then go to the aquarium immediately afterwards. It’s not the right kind of venue for the for for that kind of thing. I would suggest I don’t know, but it’s what I’ve heard. Very strange temperatures, strange uh things to look at. Proceed with caution. Because underwater is a very strange place. Yeah. And also, and I’ve thought about it since I heard of this story, uh, you get a lot of like the way that the glass or the plastic of of the the big tanks uh the way that it refracts light like it really does alter the way that what am I trying to say? Screws with what you’re seeing. Yeah. Well, got to go down to the marinara sauce trench all the way to the bottom. What’s next? Uh, do I have the move? I do. Um, so we’re going to go with some sano. This is extra dry. So, this is white. Uh, it really is extra dry. Maybe brown it a little bit more than I should and take the temperature down. Oh, I saw it was footage of a colossal squid. Um, I think it was some Kiwi researcher. Uh, but man, it’s it’s the correct name, but it’s got its own lights and stuff, and it’s just like cruising along being a colossal squid with like uh kind of like glow stick edges just I don’t know what it does. But it seemed to be pretty happy with itself. Okay, I’m going to get a second pot now. In fact, we’re going to get a pan and a pot and we’re going to heat up some stock. And we’re going to shut this door. Yeah, actually now that I’ve said it, I want to show you the Colossal Squid. One month. Yeah. Check out this guy. It’s very hard to with this. I think it’s like colossal, if you will. Yeah. Yeah. Jumbo squid. And it’s got these little [Music] uh whatever the things in um Avatar like the sort of glowing blue fill infllorescent sort of stuff. Tendrils. Tendrils. It does look like an alien. Um, but huge and very heavy. I’m down with squids. Yeah. So, it because it makes its own light. I don’t I guess it’s like an inflloresence. I’m not a squid scientist to be honest. I’ve never cooked squid. I’ve had I’ve had squid before. Um I like it. I feel Well, actually, no. I’m not using any like It’s it’s stupid for me to say, oh, you know, for some reason I have like a criteria between what I will and won’t eat animal wise given that, you know, well, there’s obvious problems with that moral position. But yeah, squids and octopuses, octtopi, they seem to know what they’re doing. Yeah, salt and pepper’s good. In fact, the most horrific thing that I’ve ever seen foodwise is a friend of mine who had eaten a huge amount of salt and pepper squid and drunken a huge amount of black Galliano. throw all of it up um into the gutter and cuz black Galliano is actually like blue green. So yeah, pretty gross. Um so we’re going to So we’re heating up the stock. This is just sitting there. And we’re going to heat this up and brown some mushrooms. Exactly. Exactly like that’s that is exactly what it looked like. So let this be a lesson to us all. It’s bit loud. So he’s coming up. I think the heater can come down. Cool. Yeah. So, I came out the other morning and this it’s got its own little cooling fan underneath and it was on. Um, and that was pretty concerning. TR Got a fair bit of parsley going on at the moment. Won’t need to buy any more for a while. Oops. Want the camera. Uh yeah. Yeah. So that’s just leak, olive oil, and butter. And then the arborio rice and the mouth. So that’s that’s the base, the risotto. So then we got our uh chicken stock. And then we’re going to brown these mushrooms. Like brown them good. And then we’re going to mix them into when the rsotto is like 3/4 of the way done. mix them into that. Yeah, you could use onion, you could use celery, leak, or a combination. Yeah, it is. It is all vegetables and it’s mostly greens tonight. Oh, actually, hey, I have been um this recipe I’ve never done before out of that. I think I sent you I think it was it’s this book that I sent you like ages ago, I think. Uh, so I did a recipe that I had never even um I’ve done it twice now. Yeah. Yeah. So, this green beans, new potatoes, and olives that I had for lunch on Saturday and then we had it for dinner along with some other stuff um earlier in the week. So, it’s potatoes, green beans, olive oil, garlic, olives, basil, lemon juice, salt, and pepper, and uh Yeah. Yeah. So, if if that if this was the book that I sent you, yeah, give that a go because this is a winner. Um so easy and fast, and it’s kind of like a uh unprocessed pesto over potatoes, I guess. But anyway, I I think it probably has the flavor profiles that you would enjoy. Yeah. And easy too. Like as in quick. All right. So our stock is warm. So we will start getting into the I’m going to need some time as well. So, yeah, that’s pretty much my update. I put the Come way down. In fact, I’ll turn off um There are a lot of recipes for risotto and there’s a lot of opinion on risotto. Uh I I I would just say just make whatever the hell you want. Really the only thing that I found a difference is like so the older recipes say you know you got to sit there stand there right in front of the thing for the entire time. Um, maybe some of this was because of non-stick cookware back in the day. Going to turn the mushrooms down. Um, and then the other thought is, okay, so moving around so that we’re sort of massaging the starch out of this really starchy short grain rice. I think that does make a difference in terms of texture. But then again, like there are um recipes for microwave risotto that are pretty much like like Yeah, it’s like who cares? Just make the make the food. But I have found that moving it around a fair bit does seem to make a difference to the texture in the end. And it also um changes the speed of the liquid absorption. If anyone was wondering about that, which I would imagine they weren’t, like having the the stock hot before you put it in. Yeah, whatever. I mean, it’s probably mostly about time, not the herb. So, these That’s pretty much all I want from them. Yeah. Kind of like a you know how those ice cream makers spin themselves around? It’s like a slow cooker but uh for savory. The music has stopped. Uh the this parsley isn’t from the garden. No, but it um next stream that I need parsley, it will be because I’ve got quite a lot music. Cool. Um, let us let us do some Brussels. Yeah, we’ll do that now. So, actually, you know what? It’s pro probably the Theromix. I don’t know if you’ve ever seen Theromix. Maybe that’s what you’ve been waiting for all your life. Expensive though. Little bit of a fairy ring there. [Music] Wolfiey’s on top of it. It’s kind of like a mixture of a food processor or blender, uh, pressure cooker, uh, jug, I guess. Um, they were very very popular for a while. They still are and they they’re good. Like I got I there’s nothing I can but they’re expensive. It’s like $2,000 or something like that. Um apologies for the high pitch sound. You know, I’m going to move it. No, actually this side doesn’t turn on. Never mind. It is it like and and to be honest like this is the thing like with any gadget gadget or gizmo I think if you just learn to be relatively efficient with traditional you things uh like I almost bought a mandolin today for example like for the consistency I was like ah but actually I have a really sharp knife and I can cut quite quickly do I really need that I’ I’ve had that conversation with myself I don’t know multiple times over the past couple of years actually used to I have a mandolin. I got given a mandolin before I started cooking properly. And I don’t know where that went. Okay. And you can sort of start to see the sauce forming here. Okay, cool. So, we’re looking for color. A boreo takes quite a while. some more stock. I’m just I’m going to have to turn the fan on because this is quite hot. Oops. My lights didn’t work last time. I tried to Very hot on the pinky. Going to give them just a little bit more oil. Oil transmits heat. So, we’ll test this in a second. It’s probably about 7 minutes from being sort of three 3/4 done. unnecessary complicated set of descriptions there. That’s that’s good pirate. Um so what are we what are we drinking this evening? Uh where we actually have gone back to the sisters run. Um so where did I come? There has been this movement in Australia where um not always but like the vintage daughter sort of kicks off her own uh thing. And this this is this is a good capsab for $20, I think. Um probably no more than that. But South Australian caps. I mean, this is this is where almost all of our caps come from in a in a commercial setting. ignore ignore the actually, yeah, someone it was Robbie was asking me the other night, don’t pay attention to the stickers. These don’t mean anything really. Um, don’t Yeah. Like they’re kind of like industry awards, right? Like how you can nominate yourself if you pay enough money to be in the running for an industry award. I’m not saying that’s what all of those are, but uh wine doesn’t work on that exclusively. It It’s what you like. There we go. There’s the color. Yeah. sponsor awards. Yeah, that’s right. Uh and like I get it. But at the end of the day, it’s just whether or not you like it or not. And really, this is just advertising. Like it’s just a different form of paid advertising. Um yeah, it doesn’t doesn’t really mean much. But it’s it’s nice for $20. Where is it going? All right, let’s get the sprouts out. And now, you know what I’m going to do? what will taste the result and that is going to make me decide help me decide whether or not I use a different pot or do I just not make that mistake again. So I can you can feel it like once you get used to it you can tell just by moving the fork through it. I can tell that this is at least eldante like it is. You can feel the texture. It’s not done. Um but I I also want to try it for flavor. Yeah. So it’s absolutely on its way. All right. We’re going to blanch the beans. That’s what we’re going to do because we’ll just finish up with You know what? Here. Yeah. Okay. I’m going to keep the remainder of the stock. This doesn’t need anymore. We’re going to keep the stock here. And then we’re going to add it with a add a little bit of water. And then we’re going to blanch the beans in that. So, we’re sort of going to infuse the beans with the stock. is what we’re going to do. Yeah. So, we’re going to shock them after that. So, this keeps going. This comes up to the boil. This comes away. And we’re well well on our way. Um, you know what? I didn’t check if I actually had any cheese that could actually really the crucial component here and I literally didn’t check that. before I started cooking things. That’s right. Greater I’m going to turn the heat off now. I’m going to add the mushrooms. I’m going to add most of the parsley. And I’m going to remember to put time in there because I think it makes a difference. This actually might need more water, which is fine. Um, I’m going to grab some time from outside. Yeah, there’s something about time that I like a lot. It is chilly out there. Time is potent. Time is money. One. I think I’ll actually just do two and just start with that. More heat, please. Actual pal. We’ll use all of that. And then the rest. It does indeed. Uh yeah, my little my little time plant, it’s been struggling a little bit. Uh there this invasive, I forget what kind of grass it is, but whatever it is, it favors the same place that the time grows. And so there’s definitely a competition going on. And when I go and do some weeding and like pull it out, you can see the time uh make the most of it when it happens. Um, yeah, clonal grasses, man. God, they’re good for the chickens cuz they just don’t die, but they’re impossible to stop getting under anything. So, let it be a lesson to us all. Tasty cheese. Probably not what you would get in Italy. I do see the time fly because I think, man, I could be doing so much so many other things. So, we’ll say what, like a cup and a half. How do I press this button? And so this is definitely going to need more liquid. Whoops. And it looks like we have risotto on the way, if you can believe it. And so this point I was thinking the other day I don’t really use lids all that much in the in my cooking but here’s an example of where you would because the heat is off this now. Now we blanch our beans. The French beans. What are we doing for time? Pun intended. The hell’s OBS going? 1 hour. All right. can go. Going to get some ice. Yep. Not long for these. And that all goes away. And the last thing will be just a little bit of lemon for when we do reheat the greens. Now that I’ve said that, I’m not actually sure how I’m going to serve it. Do you think the salad in the side like the greens in the bowl of rosato? Yeah, I think maybe that would be all right. Okay. Sweet. Okay. Beans come out. Microphone cable. Shock them. Rock them sock boppers. And we’re almost there. Now, we we haven’t seasoned the Just a second more. Haven’t seasoned the risotto. Uh but it’s it’s worth waiting because because of the cheese. It’s like, okay, how how salty is the cheese? That’s your primary primary concern. Mhm. Salt is good. No need to change it. Pepper. Cool. I set a timer. I think it’s fine. Cool. Okay, we come back and heat up the pan just a touch. In fact, I’m not going to add any olive oil. And then we’re just going to reheat these greens in that pan. And that is pretty much the story. 1 hour and 9 minutes. You’ve never seen the book? very fast. I need to I was struggling a bit today. I was like, “Oh man, I need I don’t have a a um like a focus in terms of food interest at the moment.” And so it’s making it hard to pick a sequence of things that I that I want to cook. Um because yeah, that’s a like I mean I’ve said I think I’ve said this almost since I’ve been stringing. It’s like pushing it out to two hours is actually quite quite a long time. Uh, and it changes over time as well. But basically, the more you cook, the faster you get and the better you get. Um, so bear that in mind if you’re new to the channel and struggle. uh well actually on Wednesday we’ll be doing some um what are the fried rice balls called again aranchchini is what we will be having. That’s good. Maybe it’ll have to be like a finger food Wednesday or something. Maybe just a bit more heat. Must not forget to take a photo. Just a little bit of salt and lemon. Do we normally eat risotto with a fork or Yeah. So that is Yeah, that will do. What the hell is that? Silence. [Music] And that is the story. Looks like risotto and charred vegetables to me. All right, better take a photo. Uh, I do need to fix my magic photo script. So, I have neglected a bunch of technology. Uh, but also because of the YouTube um like the what do you call them? Thumbnails. You can’t you have to upload a thumbnail before you uh start streaming if you want it to be on like what people see. And um I don’t know about that. It should autogenerate. Let’s give it a go. Crockery makes all the difference. It’s a vegetable and grain blast. Yeah. So, that’s pretty good. Yeah. And you get like so with the um the lemon over the top. Um it sort of starts to cut through because risotto gets fairly stodgy, right? Um so, some acid in there. It’s part of why we put the vermouth in. It’s also quite hot. Yeah. No, that’s a winner. Uh, get it up. Yeah. There we go. 58 senior special. Why the hell not Wednesday? Oh, yeah. I feel it just gets so dark and so cold before. What is it? Yeah. So 518. No, actually it is fairly light out there. But it’s cold, right? Look at this tundra in these cold mountains. The windswept Bindabellas over there sending their icy snow winds. That’s my uh weather update for you. So, we’re going to go and eat this. Um, good to see you, Pyro. Yes. I hope you get to sleep at some point and I’ll I’ll keep you posted on the um the ROI on Millennia coin for now. For now. Um, yeah, we’re going to go and eat this Wednesday. Don’t know it probably. I feel like there is a stew on the horizon. A stew is stewing. Pyro has some tips for Shelly. Maybe we should do a uh like a Tuesday crypto stream. No, Wolfie is back just in time. Man, there’s a lot of companies I’d short right now. Um, I think I’d keep shorting Tesla to be honest. Uh, the amount of Actually, this will be of interest to you, Pyro. The amount of BYD cars in this city compared to Teslas, probably on par if not more now. So, you got Hyundai They’re ionic. You got heaps of BDs. Um, you do see some Polestars and some Volvos. A couple of BMWs. I’ve seen electric and the Tesla stuff is sort of like just fading into the background. Um, yeah. Interesting. Interesting. Yeah. Well, you wouldn’t see BY because of the insane. What is it like? I mean, it’s got to be Yeah, it’s just a lot. Um, yeah, Hyundai here, like their ionic um seems to It was dominating for a bit, but you drive anywhere and you’ll spot a BYD. Uh, Shel’s granddad just brought bought a BYD actually, so I’ve never driven one, but um yeah, we’ll we’ll see what happens there. Wolfie says that uh he forgot to ask you would you like him to send you all the videos took of the simple plan of the offspring concert. Post them in the in the um Oh, can you though? I think we’re limited. Yeah, send them to Shel then. I saw a video of a marathon. Dexter from Offspring running a marathon in Sydney. Well, that is a strange combination of words. Files too large. Oh, yeah. Send him send by a message then Pyro is near the the locust, the Nexus, the star base. Um, I think that’s all I got. All right, we’ll leave you guys to it. Uh, Wednesday, maybe it’s due. maybe some bread. Uh, but thanks everyone who’s stuck around for it. Good fun. Um, I hope you have a good evening or a morning or whatever the hell it is. It is where you are. We’re going to go and eat this now. Stay safe and uh we will return very soon. Um, but until then, bye for now. Yeah. No, just bye for now.