Recipe: https://www.tastesoflizzyt.com/easy-baked-ziti-casserole-recipe/
Bluesky:
https://bsky.app/profile/sugiyamagawa.bsky.social
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#Vtuber #ENVtuber #Cooking #Campfire #campfirecooking
【 Rules 】
■ Don’t bring up any other individuals unless they are brought up first on stream.
■ Be respectful towards others. No discrimination of any form is tolerated.
■ Stay on topic please.
■ No spamming or sharing of private information.
Violators will be banned from the livechat.
■ Let’s enjoy slow life hobbies.
Credits:
ママ:
@Boni_53_
パパ:
@jirai_ch
Backround:
@Omorphia1
Fire guy. You’re are you are you Okay. Hello everyone. My name is Sugi Amagawa and today on Vtubing my slow life hobbies in my 30s. We gather around the lovely fire pit to cook some food. Specifically, we’re going to be cooking food in this thing. But we got to we also have to utilize some other I’m actually utilizing a fair number of pots and pans this time. So yeah. Also, um I am testing out my new camera so far. I like the look of it. I just hope it’s resilient enough because I know because I’m actually using a GoPro camera and I know these things tend to run hot. So, I’m not entirely sure how this will play with that considering I needed a new camera because I cooked the last one. Granted, that’s also because I had that camera old camera would be positioned somewhere in hereish area a lot closer. As you can see by the field of view, we’ve I’ve tried to move things a lot farther back. So, hopefully that should be easy on that. So, um I have a I have a fair amount of fire going right now. So, I do want to kill a little bit of time before I get before we really get into like doing some cooking. So, I’m going to make some sweet cinnamon spice tea. get this going and just to kill a little bit of time. Let that fire continue to burn down because actually because I need a good bit of fire in the beginning for ingredient prep, but I also need it to burn down so that way I have a good amount of coals for the Dutch oven. So, I’m going to dawn my gloves. I had my cast iron teac kettle on the fire earlier and I was using that to basically preheat water for this first little part here. Well, for tea. Now, traditionally, I’ve left it on the fire pit. Now granted, the issue with le that I’ve had in the past with leaving it on the fire pit has been the fact that the the cast iron tek is very heavy. I I reckon it’s at least a good 20-ish pounds like empty, not including having liquids in it. But yeah, it doesn’t seem like it’s super hot. Super hot, which is nice. I really I like that. I like that a lot. Okay, think I’m gonna set my gloves over here. Grab a stainless steel skillet and [Music] Oh my boy. Oh boy. We got ourselves a lot of heat tonight. So, I’m going to just keep trying to mosey my fire more that away. Have lots of heat going here. Not so much heat going here. I do have some small coals and some other such here. So, that will be more than sufficient to do a little bit of cooking. So util I cannot darn it. Darn you cast iron. Well, Dutch oven manufacturers for not having a flat lid. Okay. So, let us get one of the stars of today’s show going because we’re going to get one thing going and then we’re going to get into the other stuff. All right. Yeah, I am. Okay. I’m a little bit I’m a little bit more limited on spatula than I than I would like to be, but that’s fine. So, I’m going to bring this over here. I think this area here is a little bit cooler on the fire pit. So, I’m going to crack open my container of ground beef. Woo! got a nice sound out of that. And okay, so that’s a that’s a a little bit more than reasonably warm. So, always just get a little bit of water, kind of cool it down a little bit. I like to get it to sipping temperature. Hey. Hey, there’s a dirty. Hey, you. Hey, you buddy. I’m looking at you fired. Don’t be getting your ash in my in my skillet. I would very much appreciate if you wouldn’t do that. Okay. So, that skillet’s been sitting there for a little bit of time. A little bit of time. [Music] Actually, yeah, I can just do that. Okay. So, let’s throw this meat in. And it’s not insta sizzling, which is great. And then also, I have in my magic Tupperware. I cut these up earlier onions. Onions. And if you don’t know, I am a big fan of the onions. Really big fan of the onions. Great stuff. Great stuff. Great stuff. So, we got a little bit of a sizzle going there, which is great. Which is really good. I don’t want I don’t want I don’t want to have too much heat going. So, we’re going to bring this guy over and less than ideal. Better. Okay. Woo. So, we’re going to let that water start warming up, but I’m going to salt it so that way we can cook our pasta. A little ever so slightly salty water. Ever so slightly salty water. But yeah, I you know what? So far, I actually really like Field of View and such. Okay, so we go. We’ll throw a lid on that. Let it do its thing. Let’s break this up. Break this up. Break up our ground beef here. See what we get. I think we’re cooking. Yeah, we’re cooking. Yeah, fish. Ah, I’m glad this is coming in useful. My little heat shield. Anyway, sometimes I have added another handy dandy brick to my kind of sort of my setup here just to cuz what this piece of plywood with a piece of metal attached to it sitting on is a couple of bricks. It does seem like I have noticed a few times GoPro has done some stuff. But so we are actually cooking at a fairly decent temperature. Maybe a little bit on the chilly side. So that’s good because what I can do is is I can move my handy dandy rebar and I can just position my stuff a little bit closer to the heat of the fire and I can get a little bit more heat going that way cuz I do have some stuff here. Also, let’s see here. How can I just lately manipulate some coals? Actually, let’s try this out. Don’t do this too often. See, you’re precious. You’re valuable. You’re a valuable valuable commodity. Ah. Okay. So, what we’re going to do is we’re going to pull this back. I’ve got some coals here. We’re going to bring these coals back just a little bit. Get a little bit more heat going. in this neck of our woods. So then I know what I think that’s good. I think that’s good. So we’ll set that back where it went. Then we’ll give our ground beef a bit of a stir here. We’re going to I am going to have to stir it because I do because I I do have a little bit of uneven heat. I definitely have a little bit more heat towards the top of the screen. area of my pan. So, but we are cooking nicely. I’d say it seems like about low heat simmer. But enough of that. Let us achieve true success. And add onions. Onions are the secret to success. There we go. Woo. there. Cool. So, I’m going to put onions back in my magic cold bin of goodies. However, though, you see a lid. That lid holds something very near and dear to me because I am a fiend and absolute monstrous fiend for garlic. Even though I I’m using roasted garlic sauce for the for the like spaghetti sauce. Oh man, I I got to watch this f later. Sure. And that’s going to take a while to hit boiling. For now, we’ll go ahead give our garlic, our onions, our ground beef. We’re going to give that a nice bit nice stir. I think we’ve got a really good heat going in the skillet right now. So, I just I got to be patient before I can start my noodles. So, I’ve got a little bit of time before you heat up, which actually do am interested [Music] now. I think I got enough room for him. Holy. Now before I give it the final push. Whoa. Actually, wait. It’s a circle. Use the properties of the circle against itself and we’ll return working surface to its original position. But yeah, I hope you all are having a good day out there. So far, I got to say I’ve been having a pretty good day. got done early with work. So, big cheers to that getting done early with work, but got that done today and was able to get home at a good time and actually thankfully have a fair amount of time to prep for for the stream cuz boy oh boy, this took some work. Mostly because of this guy. This guy, this this camera here cuz It’s a definitely going to be a learning experience working with this GoPro camera. Oh man, I’m getting a n I’m getting some not very very very nice smells out of my skillet right now. So, ground beef is nearly cooked through. I’m just see a little bit of pink left. Not a whole lot. Um, I’m going to dawn a glove of safety. I’ve thrown that piece. So, that was actually a piece of oak. And I specifically used oak because oak makes good colts. I don’t have a boil there yet, which I probably should have started that before I got this going. But if the ground beef gets cooked thoroughly, um, I’m going to go ahead. What I’ll probably do is I’ll take it, move it to the side. I’ll probably set it down here because it could I think it’ll be close enough to stay warm. We’ll see. And from there, we’ll then get started on noodles and we’ll focus on the noodles fairly exclusively at this point. So, cuz got this, which I’m actually going to be eventually adding spaghetti sauce to. And then I am also going to have to work on my noodles. So, [Music] so I’m going to be using pane noodles. the I got I got these from the Croer because it you know it’s Kroger because it’s private selection. But yeah, I’ve I’ve worked with this this this the specific brand of pasta before. I used it for the mac and cheese mac and the the time I cooked mac and cheese in this thing which unfortunately was a m kind of a massive failure because I over I overheated it and I’m not going to make that mistake. I’d rather do a nice slow cook versus overcook and get results I don’t want. But yeah, I mean, we’re looking really good. I do see a couple bits of pink in my ground beef here. So, so that just has to continue to do its thing. I’m going to continue to watch my pot that will probably never boil, but who knows? It’ll boil eventually. Top of the lid’s getting steamy. I’ve got some oak going underneath of it. It will get up to boil reasonably quickly. And now I sit back. I relax. I enjoy the ambiencece of my suburban homestead. And yeah, it’s a good day to be alive. It’s a really good day to be alive. I’m also really happy with um temperature starting to come down because that’s really helped with um doing these streams cuz these are not this is not fun to do when it’s like 80° out right now. I think it’s like 72 Fahrenheit. But yeah, if if you must know, I live in I live in freedom freedom landia and we use freedom units even though I I do have a reasonably healthy respect for the metric system. So, this is looking really really really good. I’m going to just take it. We’re going to just leave it off to the side for now because I don’t really want it don’t want it to cook too much. Too much is no good. And instead, we wait for pot to boil, which is fine. Which is fine. We got time. We got got all the time and tea in the world. Long as we have tea, we have time. And I am starting to see my fire died down and starting to get some pretty good coals. Um, I’m hoping to get some. So, that really big kind of a wedge shaped piece you kind of see in like far back, that’s also a piece of oak. And it’s also thicker than those other two I threw in there. So, I’m hoping to get some pretty good coals off that cuz thing is uh let’s see. Do I have a is there at least Are you handheld size? You’re handheld size. Yay. So, this is the primary firewood that I have been working with here recently, mostly because, well, I got it for free. And well, the downside to this is this is soft maple. Uh, probably silver maple, I believe. But the thing is with this stuff, it it burns pretty quick. It burns pretty hot. It doesn’t really leave lasting coals. Whereas the some of my oak pieces, my oak pieces are going to get me a lot better coals. than this stuff will. And also GoPro has some stabilization. I might try cuz right now I have it on cuz originally I set up the GoPro on my articulating mic stand. Well, uh, camera stand just because I wanted to shift focus over, but I didn’t realize I was going to have like this wide of a view like because I think this is actually really incredible. So, like you can see this, you can see the fire, you can see the food, and we’re going to have our little area down here where this is actually where we’re going to be doing the Dutch oven action. So, I’m going to go ahead give this a stir. Make sure nothing’s like getting too cooked. Oh, wait. I actually see a little bit of pink in there. Oh, we got a little bit of pink left in there. Okay. Okay. So, we’ll go ahead that piece chopped up. Give it a stir. So, you’re not cooked too. Still not super cooked thoroughly, but I mean, hey, I mean, the thing is after we brown this ground beef, we’re throwing it in the Dutch oven. Hey, now don’t be doing that. GoPro, [Music] please behave. So far, reasonably happy with it, but I might have to figure out some sort of cooling technology for it. Ooh. Okay, we got ourselves a boil going. So, with our boil going, I’m going to be adding about half my thing of pasta. Are you taped? You’re taped. Whoop. There we go. Oh, interesting. That was taped over it. So, I’m going to chew open up good reasonable bit. There we go. Look at that delicious pasta. My gosh, that looks like some delicious pasta. So, and we’re going to do about half. Oh, wow. Cooking time. 13 15 minutes. was not expecting that kind of cooking time. Okay, so that’s about cuz it was originally here. That was about half the package. So, we’re done with that. So, off this side. Got to There’s a lot of There’s a lot of logistics to this. Nope. Stay. So, I always try to if I’m done with an ingredient, done with a any sort of dishwear. Granted, I’ll probably actually save this pasta water just because it’ll because I can re boil it and then I can use it as my cleanup water. That’s the game plan for that. So, give this a stir. See that little pink bit right there? But yeah, we’re not definitely not looking overcooked there. That’s good. Actually, wait. [Music] I’m thinking about it. I should do it. I’m going to set a timer. So, and timer. Uh, I don’t want a five minute. Give me [Music] There we go. Okay. So, I’ve got a 13 minute timer. Said 13 15 minutes. So, I’m just going to set the timer. Leave it alone. Let it do its thing. Should be pretty good at this point. Hey, and after we get that done, we get to worry about the oven, which is exciting because, well, it’s this thing. It’s calling for preheating the oven. And I don’t think I’m gonna be doing a lot of preheating. I might I might place the the Dutch oven on the fire for a little bit just to let it um warm up. But yeah, just get a little bit warmer, a little bit better. See what we get. Not entirely sure what I’ll get, but I’m not too worried about Hey, so you hope things are going well. The cooks looking good so far. Oh, thank you and welcome in. Uh, let’s see. Mang Gaga 2168. But yeah, so far I mean so far based off preview, I like it. I got to say for for test so far so far so good. It’s just one of the weaknesses of GoPro technology is that it does tend to overheat. [Music] And this is a situation where overheating of electronic components of standard electronic components has has occurred before. So kind of going to be this is this is the stress test for it. But yeah, got say it’s been going good. Been h been drinking some good tea. Yeah, I bet they eat in the camp. I can totally get that. Yeah, that’s actually um one of the purposes of Yeah. Yeah. We’re definitely really getting into some nice proper fall times. And honestly, this fire is going to feel amazing once we actually like transition to like the more winter months. I mean, right now I’m kind of warm, but I mean, it’s like 72, 71, whatever, which that really isn’t that bad. It’s not bad as far as like air temperatures go now being exposed to fire plus these air temperatures a little bit more a little bit more intense. So, but it’s fine. Let’s see here. Let’s get it. came back from Arizona last week and that was a punishing Oh, 106. No, no, no, not 106. That’s That’s too much. Way too much. Granted, the issue where I live in Kentucky is humidity. So like for us high really high temperatures is like upper 90s but it will also be like 90 degrees at 90% humidity and it’s just and it like sweat doesn’t work at those temperatures. Well, those humidities and you really feel the heat when your sweat doesn’t work, which I think Arizona has definitely a more dry heat to it. That’s actually that’s actually pretty reasonable. Keep warm spot. Not seeing any burning or browning any significant of that, which is good. So, so for one of my next things, well, eventuals down the roads, down the roads. But yeah, got some roasted actually got roasted garlic pasta sauce that I’ll be using. Oh, yeah. High humidity is brutal. I remember being in Vietnam as a kid. You step outside and you feel like you walk Yes. Yes. The walked into the shower is like the worst. Well, actually, it’s like you walk outside and And in a minute it feels like you just took a shower and it’s like, “No, I don’t like this. This is terrible. This is terrible. Why do humans live in these conditions?” Actually, wait a second. I’m going to lose my pasta water. Exactly. I mean, grant I kind of get why why Vietnam is where it is. I mean, like, hey, river deltas are great places for growing food. Like Egypt, great places for growing food. Yangzy River Valley, great place for growing food. Mesopotamia, great place for growing for growing food. Problem is is when you live near a river, you have to deal with all of its humidity. And that is certainly a less pleasant experience. But yeah, see heat’s not too bad there. We got a nice boil there. All good things. All good things. I can actually Oh, wow. That’s actually nice crumbly coals right there. Kind of get that a little bit more spread out. Get a little bit more heat going under this cuz we’re definitely getting a boil, but it’s not like roaring. So, it’s fine. So, yeah, we’re just in a holding pattern for now cuz we got to let that we got to get our pasta cooked. Got to get our pasta cooked. But once the pasta’s cooked, then we’ll have some we’ll be able to start playing with the Dutch oven because I’m not there are some like prep steps I will have to do for the Dutch oven, but like I’m going to probably hit it with some olive oil. Give it a nice light olive oil. Well, like put some olive oil in it. Grab a clean paper towel. Just do some oiling for it. But yeah, for now we for now we wait for pasta to cook which according to my timer Oh wow, we only got like we’re halfway through. We’re halfway through kind of wish I remembered I was going to be working with pasta and brought a slotted spoon. Actually, wait a second. Let me recheck my recipe. haven’t wait on the dish. Sprinkle a layer of purple and cheese and then half the sauce. Okay, so the sauce is going to be separate and then the so my sauce and pasta are going to be separate, which sauce is going to be what what we do here. I’ve got to still add that to it, which depending on timing and such. We’ll see how that goes. Can I hold that? I can hold that. Oh, yeah. There’s ground beef with onions. Which for now, replace sit. Let’s go ahead and get our meat sauce going. Woo! Ground beef with onions, my goat. Yes, sir. Yes, sir. Ground beef with onions. Always the best way. I’ve been making so much pasta lately. The thing is is I actually used to make a lot of pasta, but I kind of actually got away from making pasta simply because, well, I would like to drop some pounds. And it’s a little bit hard to drop pounds if you eat pasta too often. I’ve been mostly been eating lots of salads, which I actually had like a little bit of um just like a little little bit of leftover greens, which I actually made a light salad. Yeah, super carb heavy. But delicious though. Amazingly delicious though. So, I’ve got a little bit of pasta left. I’m going to hit it. Just a little bit of water because I don’t need a lot of water to do what I need to do here. Grab my lid. Give it a good shake. And affordable, too. Yeah. See, that’s the thing with like Italian food. It is like wretchedly affordable. Like wretchedly affordable. It’s like how dare your style of food be so affordable. But yeah, a little bit of water and some shaking and you can actually get a pretty good clean glass jar, which is also good for recycling it. So, got that. So, my next goal is to Well, actually, that’s why you exist. We’re just going to go ahead and get this mixed up. And like that little bit of water, that’s honestly going to get cooked off cuz we still got to like cook this. So, get a nice thorough mix. Kind of let those flavors melt. Well, get everything like real thoroughly mixed. There we go. Wonderful. Oh, hi Lillian. How are you? I hope you’re doing well. Uh, spoon can live in bowl. And then, you know what? Let’s see. Actually, that’s cooled down quite a bit. So, we’ll just set over there. Let it heat up a little bit. Ah, sweet, sweet, wonderful tea. Okay. Actually, wait. How much longer do I have for the noodles? I have like a minute. I am good. I’m doing good. How are you? I am doing pretty great. Today was a good day. I got done with work early which gave me time to prep and set up for all this fun stuff which I certainly did need all that time and to prep for all this cuz wowzers this was a little bit of work and it was also like remembering last minute things like cuz I reviewed the recipe like 10 minutes before stream just to like double check I made sure I had everything and then at the very end very bottom of the recipe it’s like use salt and pepper to taste and I’m like [Applause] like they didn’t mention salt and pepper on the ingredients list I did bring some salt down cuz I was I knew I was going to use some salt for my pasta water but I didn’t have pepper so I had to run and grab some pepper right And also I think I’m going to be doing a little bit of playing down there once we get these noodles done. Which speaking of being done, I’m about done with this tea. I’m gonna kill this tea and score threw the tea bag into one of my space containers that I’m growing lettuce in. Yeah, that one’s got lettuce in it. Other two I have tomatoes. Well, oh. Oh, that’s my timer. Stop. Okay, cool. Timer’s timer says I’m done. But I’m going to grab one of my I’m going to grab a piece of pasta here and we’ll see what we get. And if I can grab a piece of pasta. Oh, I got two. Got two. Okay. A little bit chewy. Okay, that’s got a little bit of chewiness to it. Maybe not quite the level of softness I would want. So, I’d say I’m going to give it like three more minutes and call it done, but otherwise, not bad. Not bad. Now, time Yeah, I’m not doing that. I shouldn’t be doing that bare-handed. I shouldn’t be lifting the cast iron tea kettle bare-handed. It’s very bad because it’s hot, which I think at this point it’s been off the fire for it’s been 50 minutes, but it holds heat really well, which is nice cuz it’s like you heat it up once and you’ve got hot water for a while, especially for tea. I’m just doing two things of tea. [Music] There we go. [Music] Okay. Seeing a little bit of slight very slight amounts of boiling out of my meat out of my meat sauce I got going here. So, I’m just going to give it a quick little stir. help distribute that heat a little bit better. Okay, let’s see here. Let’s try this tea out. [Music] Yeah, that needs to sleep longer. Temperature is great. Temperature is great. Needs a seat, though. Okay, so we only have a little bit longer left to go on the pasta. And then once the pasta is done, I get to play strain pasta, which actually isn’t a terrible thing to do. But the only the only thing I got to think about is like where am I sending all this water which let me get my get my handy dandy strainer going cuz I do have like contain that is how I’m going to have to do it. We’re just going to have to improvise. It’s just what you got to do when you’re on the homestead is you got to improvise and that’s what I’m going to be doing. So, let’s grab this. Set this to the side cuz we definitely have got some fun to go. Okay. So, step one, grab a get a glove on. [Music] So, bit of bit of a fun fact about where I’m sitting. Where I’m sitting is tilted slightly slightly in that direction. I might live to regret my decisions, but the things I do for pasta. You know what? Let’s get Man, I should have grabbed a container. A second container. Oh well, let’s see here. Can I Oh, well, can I Nope. Can’t grab I can’t grab the thing with these gloves. I need to grab my really good gloves. Really good gloves for what I got to do because I got to hold this container in a very particular way. Drain out my pasta water. [Music] [Music] Okay, that’s most of it. Let’s see if we can’t. There we go. It’s flashing on me a little bit, but okay. I’d say that’s reasonable. We got We got our pasta. Okay, so now we get to do exciting stuff. You come off cuz you’re sufficiently preheated. And I now am going to bemoone my lack of prep area cuz I am deeply lacking in prep area. But I am now done. And I probably not done that. Instead, do that. That and we’re going to slowly mosy the grate to essentially what is the outer wilds of the fire pit. [Music] So, grates on the outer wilds of the fire pit. And we got some coals here hopefully. Very hot coals. I’m actually going to pile some stuff here cuz I I do want to think about keeping the fire going. So, I’m going to add that to keep the fire going. And speaking of keeping fires going, can I set my meat sauce there? Thank you. Okay. Hello, star of today’s show. Hello. Hello. Wow, that lid is Every time I lift it, get reminded of how absurdly heavy it is. Okay. So, I’ve got myself a nice little clean paper towel to get a little bit of sawdust in there. So, with my clean paper towel, grab myself some good old Kirtland brand organic extra virgin olive oil. We believe in Costco maxing around here. Or at least I And then with that, we’re just going to spread some spread oil all over the sides. This is going to help make a reasonably nice non-stick surface. And then with that, this this paper towel is dunzo and it is going to light. Whoa. Okay, now I’ve got my oven. It’s pseudo prepped, but I now have to Okay, so half the noodles on the bottom of dish. It’s easy. It’s really easy, I think. So, we’re going to do that. Okay. So, let me grab my noodles. So, we’re going to do half of these on the bottom. And still a little bit warm. Manageable, but warm. Okay, let’s see here. I think we can get a nice little bit of a layer going. Yeah, there we go. So, we got ourselves a nice layer of noodles at the bottom of the Dutch oven. So, it’s step one. Step two. Ah, I keep burying my heart’s desires. And by my heart’s desires, I am obviously referring to proolone cheese. So, let me get [Applause] Oh, yeah. I forgot this actually has like wax paper. So, I’m just going to start layering and cheese slices. Some of them are tearing, which is fine. It just means I can get my edges a little bit better. [Music] Come on. Play nice. There we go. I mean, that’s Whoa. Hey, now burn. So, the paper doesn’t want to play nice and burning for me. So, I have to throw it off to the side. So for the scale of recipe ingredients I am using recipe calls for six slices of proolone which I think six slices will actually get me decent coverage on the bottom of this this cast iron Dutch oven. Let’s see here. I definitely have some some gap. So that’s my six. But you know what? I have the SL. I have the I have cheese. Like I have extra cheese. And I am a man who loves cheese. So we’ll do seven slices of the problem. So that step twofers provolone cheese is going to go back into my cool bin and then my reference recipe. Okay, sour cream and then half a sauce on top. Okay, so next up is sour cream which is also in my bin of goodies. So, let me grab our cream. And I do have a knife, which is good. So, I want to be a little bit strategic about how I spread this out. So, that way I get a nice even layer. [Music] You know what? I have a container. It’s good for holding sour cream. lid. So then what I’m going to do for the sour cream, I’m literally just gonna do like splotches. I want to kind of, you know, have it a little bit evened out in the casserole. I don’t want to have like a big I don’t want to end up with any large globs of it in any one place. So, I’m going to try and get it spread out and I think after this we’ll do half the meat sauce. So, but yeah, sorry that I’m kind of being a little bit more on the quiet side now that I’m like deep in the prep, but this is the foundation. You got to lay for good food to come. And there’s going to definitely be some good food tonight. I’m optimistic. I think I might end up with a little bit too much food for little old me, but eh that’s just how that’s just Okay. Oh, we lost a little we lost a little bit of sour cream there. Uh, okay. I’m gonna do one last scrapeoodle through. Do that. Okay. I’m getting way too much sour cream on stuff. Ah, even got it on the lid. Well, the edge. Okay. Well, that can be cleaned up. That’s easy clean up. Oh, wait. Hey, I got I got a rag right here. Sweet. Great. Clean those hands up a bit. Okay. Oh, wait. Yeah. Also, got a little bit of sour cream on my handle. Clean that up. Okay. Sour cream cleaned up. Next up, let’s grab our meat sauce. So, for this step, I just want to add half with the meat sauce. So, I’m just going to scoop it in there. I’m going to do kind of a I’m going to try to be as even as I can with the layering. Not sure if I’ll be successful, but hey, I’ll try. I’ll try my best. And then we’ll just work use the back of spoon and just work it. Create a nice even layer. Okay, you chill there. And now I get to review the recipe. So, sprinkle half sauce on top. Add the rest of the zitini. Then it’s shredded mozzarella. Okay. So, more pasta. Then I’ll do some mozzarella. And then I’ll finish with the sauce. Okay. Okay, sweet. So, wait. Sorry. I I’m a guy who’s very order operations is okay pasta. Then then we add the rest of the corn. So, we’ll do pasta. Get that in there. Pasta’s in. I’m done with that container. Yay. I’m done with that. Okay. You will not be surprised how excited. Okay. So, I’m just going to use my fork here. Well, not fork, butter knife. Kind of spread my noodles out. And that’s reach into my magic cooler. Retrieve some Kirtland brand mozzarella cheese. We’ll just give it a nice sprinkle of cheese if it’s Now, technically speaking, I could be measuring this out, but the problem is I like cheese. I like cheese and I like cheese a lot. So, I’m going to be very generous with my cheese, but I think that’s pretty good. That looks really good. Looks like something I would eat. Okay. Now, from here, we’ll add the remainder of our sauce that I hurt myself on the availability of alternative utensils. here. So, I have to make do with what I did, what I have. And my spoon here was was habitually falling into my salt, the meat sauce, and was just like, “No, don’t do that. Don’t. Please don’t. I appreciate if you didn’t do that.” Okay, then we go here. Hit it with that. Okay. So, let’s just give this a nice good scraping. Get all that sweet, sweet, wonderful goodness. And [Music] I think I can stop being obsessive about that. Okay, now that I can stop being excessive about that, we’ll give this a nice evening. Looks amazing. I’m going to taste my spoon. Oh my gosh. Love it. I love it. I love it. I love it. Looking good. Okay, final instructions. Top with remaining sauce, parmesan cheese, remaining remaining mozzarella, and then we get to do the bake. We’re getting so close. So close. So, I want wait. Ah, so get some mozzarella going. So, I’m going to be a little bit lighter with this helping a mozzarella just because I’m going to be lighter with it cuz we’re adding other cheese to this. And this is basically going to be the cheesy top. So, I’m going I got a little bit of a clump mozzarella. So, we’ll do that and we’re done with mozzarella. So I can put my mozzarella back up. Mozzarella is back up. Okay, next up, Parmesan cheese. [Applause] And very generous helping of Parmesan cheese. And then and then and then and then Now, recipe doesn’t call for this, but I have it. This is um crumpled traditional feta cheese. This is actually leftover feta cheese, I think, from last one of last week’s streams that I needed this for. So, I am literally down to like the dredges of it. So I am going to kill this container bit of cheese on this dish just because well hey I like cheese and I like the idea of using up all my ingredients because that is one downside to doing these style of streams is sometimes I have to buy stuff and I end up with too many ingredients. and it makes it really hard for me to go through my ingredients. So now we get to play with Now we get to really really really really play with fire. So what I’m going to do is come down in here. Oh yeah, that is smoking hot thing of coals. And I’m just going to lay a layer of coals right there, which that looks pretty good. I’m going to be kicking up an absolute atrocious amount of ashes, which actually we’re going to be doing a slight experiment with the Dutch Dutch oven that I did last time. I’m going to make an something of an attempt to monitor it. I’m not sure how successful I’ll be, but I I at least want to try. Give it a good old Yamagawa a try. Okay, that’s another good shovel full of coals. Let’s see. You guys can’t see it right now because reasons, but let’s see here. Take this. I need to a little bit better cable routing. Oh my goodness. This is heavy there. Wow. Smoke. So much smoke. Okay, so we got coals on the bottom of the Dutch oven. Now I got to go for the top ones. So, this piece here has So, this is one of my pieces of oak from earlier. Small piece of oak. I’m going to gather [Music] up a nice handful of good shovel full of coals. Ah, I missed. Well, we’ll just turn that into side coals. What we’re going to do with that. Okay. And then [Music] and for now call that I’m going to call that done. I got to do a thing right quick. I got to put my I got to get my cooler covered again. So I’m just going to do that for now for the coals. Um, considering I consider my oak be some of my more premium coals, I’m gonna try and get these where I want them, like off to the side, someplace reasonably available. There we go. So, I got a nice little pile of coals there. And so, Since I’ve got a pile of coals there, I’m going to go ahead and throw some. Throw some wood on this fire. My fire’s kind of burning down. Can’t really call the campfire cooking stream if I don’t have a campfire, you know. So, that’s one piece there. Let’s see. I’m going to go for Thank you for smoke. Thank you for smoke. Okay, so not sure if I can get this at the Let’s see here. What’s a good That’s good angle for you guys. Oh, yeah. That’s reasonable. Okay, so we’re at 102 degrees Fahrenheit. I’ve got it in Fahrenheit. We’re gonna let We’re just gonna let it warm up. Oh. Oh. Oh, this is actually slightly more important. Slightly more important is getting a timer going. [Music] This needs to cook for 35 minutes. And And it’s 35 minutes with a preheated oven. I have an unpreheated oven. So, for now, I’m just going to let that do its thing there. And we get to we just get to chill while the Dutch oven does its work. That is where we’re at, which is great cuz this means the hard this means the hard part for me is reasonably done. Well, like preparing and all that such. So, I get to I get to sit back and chill. I’m going to have some I’m also going to have some water and at some point I’m probably going to take a bathroom break and 5 10 well some some arbitrary number of units of time. But I got to say doing pretty good. the So, the GoPro advertises like if I was just in like straight battery mode, it says I should have like five hours. Well, I’ve got 61% right now, but that’s still fine cuz we’re still like pretty much like the better part through the stream right now. So, really excited about that. And so during my mac and cheese episode, this took quite a bit of time to heat up and I overheated it. So for today, I’m taking it easy. I’m going to be taking it really easy. Like I’m probably not going to check the Dutch oven until it’s like m [Music] probably at least 20 minutes into the cook. Cuz the thing is with a when you cook with a Dutch oven is if you open up the lid, you let all the heat out all the heat that you put a whole bunch of work into getting into that air and that cast iron. Because right now my cast iron’s starting off from essentially room temperatures. I have preheated it in the fire pit before but with how pots and pansy today was. I just didn’t have enough I did not have enough space. That is that has that’s that’s the that’s admittedly like one of the hardest things about doing these campfire cookie streams is just having room because you got to have streaming equipment. You got to have your ingredients. You gota you just got to have gota have so many things and it’s just a lot of work. Well, it’s just it’s a lot of stuff like I’ve got to have firewood nearby to throw at my fire. all stuff like that. So, it can be a lot of work at times, but it’s a lot of fun. Let’s see. We’re up to 137 in the Dutch oven, so we’re doing pretty good there. And also, we’re an hour into stream and I’m thinking I am honestly really feeling my bladder right now. So, if you give me a moment, I’m going to hit the little homesteaders room. I also need to grab a few pieces of serving wear to get my delicious casserole out of my oven. So, I’m going to throw the BRB screen on and I we’ll be back after a few. Yummy daddy. Fore! Foreign! Foreign! Fore! Foreign! Foreign! money. Nobody And I’m back. And as you can see, serving wear. Mostly interested in this guy. And that one is going to be the most valuable. And we’re going to essentially pocket the other one. Now, let me check my timer right quick here. and my time. Okay. So, it’s been roughly 10 minutes since we started. So, what I’m going to do is I’m going to rotate the Dutch oven. So, excuse me. I’m going to be standing up for this cuz this is really out of far my reach zone. Oh, wait. This is going to be a nightmare to rotate because of the because of the thing because of my temperature probe. So, I’m going to rotate a little bit one way and then I rotate it the lid a little bit in the opposite direction. So, I turned the Dutch oven counterclockwise a little bit and then I turned my lid clockwise, which I literally just did that just now. And holy smokes, look at that tent. We are at 302. That’s just just letting it sit with the coals. So, for now, we’re just going to let that do its thing. So, yeah. But it’s a real important thing when you’re cooking with a Dutch oven is you got to you got to spin it and you actually have to spin both the oven the main body of the oven and the lid and you got to spin them in opposite directions. Now the reason for that is coal heat’s very uneven. So, even though cast iron is very thick and holds heat very well, like great stuff, um really great stuff to cook with. Um but you got to turn it cuz some areas will be cuz as you can see, we have Well, here I need a poking device. Poking device. As you can see, we got this like big thing of coal here. We have lots of small coals here and we have all these gaps in between everything. So when you take So those areas under those coals, they’re going to be a lot hotter, which right now I see a lot of glowing going on there. So there’s going to be a lot of heat there. So you really got to like turn this about like every 10ish minutes. It’s not not rocket science. is cooking, which which is the fun thing about cooking cuz cooking is like kind of science, but it’s also not science. Like it’s cooking is definitely like a little bit more art than actual science. Grant, you could also just definitely totally like science. Science to all hell and back, but it just depends on how comfortable you wish to be with what you’re like doing, what you’re making. you know, you can’t just go crazy ham or cuz sometimes because a lot of like in how I treat stuff sometimes I really feel like if I try to treat stuff like a really hard science, I end up doing too much rearch research and not enough actually starting the project. Um, that is huge weakness to myself as a person and also 320. So, we’re not exactly where we’re not at our magic 350, but we’re we’re 30° off. I’m not I’m not going to sweat it cuz 30° low just is going to be like slightly longer cook time. Not a problem. So doing real good there. But going back to the earlier discussion. Um when I try to embark on a new project or a new thing, I am very much research the hell out of it. Try to get as much information as I can out of it. And I do that so that way I can have as much knowledge as I can. And the issue with that sometimes is I spend more time researching and less time doing. And doing is the fun part. I think so. So sometimes you just got to be like, “Okay, I know enough to take a crack at this. Let’s go take a crack at it and have some fun.” [Music] It’s also kind of one of the um so the expression perfect is the enemy of great. It also plays into that. trying to pursue perfection relentlessly will per if you pursue perfection relentlessly, you’ll never really get started in the get-go because you’re just too busy chasing something that’s really hard to achieve. Sometimes you just got to like try, have some fun, and see what you can do. So, I mean, hey, we’re at nearly 325° Fahrenheit in the Dutch oven. So, I’m going to have a good casserole. I’m going to have a really good casserole here in like uh 20 some odd minutes. It’s going to take a while, but that’s fine. That’s fine. I can wait. I’ve got a lovely fire going. Air is actually feels like it’s cooling down nicely. The sun’s starting to go down. Curious, curious, curious, curious. Thank you for your service, but I wish to consult with Ah, okay. So, it’s actually 69 degrees out outside. Funny number. But yeah, and this is also one of the fun things of this more style of stream is well this style of cooking is like the the baking style. Um, there’s waiting. And admittedly, I’m not the best yapper. So, um, bear with me as I attempt to do my best yapping as I let my as I let a whole bunch of coals do some cooking for me, which I’m trying to Oh, yeah. We’re in September now. Yeah, cuz it wasn’t September when I last streamed, but it’s September now. Um, so actually, wait a second. Am I correct on that? Because it was Sunday. Was was Sunday. Was Sunday the first? No, Sunday was the end of August. Okay. Yeah. So, this is actually officially the first stream of September. And now, a lot of people may not understand like the quote unquote like significance of September. Well, September is a lot of things. First and foremost, the event, the beer event of the year that is most important and near and dear to my heart, Oktoberfest, actually gets started in September. So, that’s very important. So, October Fest is coming up. Very excited about that. Second of all, I’m about a week away from the beginning of chestnut season where I live, which actually think now that I’m thinking about that, I’m actually going to be volunteering in a park um this upcoming Saturday. And said park also has some chestnut trees. So, I’m going to check out those chestnut trees and see if I can’t get some chestnuts. And if I can, we’re definitely going to be doing some chestnut roasting. Also, pimmen season is coming up as well. So, lot like the various seasonal goodies of eastern woodlands of North America. This is like the time of year when those things start to come into the season. Like pawpaws are going to start coming in season here soon. I love me a good pawpaw. So, lots of great seasonal delicacies. Also another thing I wish to try on the channel. Well, just not only a try for the channel, but also something for me personally, which I think we went up the 325 and actually dropped. So, I think that’s like stableish. So, very good. Stable temperature is good. But, okay. Um, but I want to try making cider on the channel. So, I did a little bit of research into it and I found some varieties of apples that are good for making cider. So, that that’s like the that was like the first thing. And then I had to find well, I had to get like a list of apple varieties. And then I had to see what would be available. And there is an apple orchard that I’m interested in visiting. And they actually do have two of the varieties of apples I’m looking for. So, what I think for the cider, what I’ll do is is I’ll do a 50/50 mix. I’ll do 50 of one variety, which is called wines sap, and then the other 50% I think is black Arkansas. don’t know anything about these apple varieties. But hey, I don’t know any well, I don’t know much about making cider other than the fact that cider making is actually very easy if you’re already working with juice, which the challenging thing for that stream is is I do plan on processing the apples live and I need to process around 11 to 15 lbs of apples. should get me one gallon of juice. I want to make a 5 gallon batch of cider. So, yeah, it’s going to be fun. But I also think this place where I want to get these apples from, I think they also sell like local wild honey, which I do want to try my hand at me. I actually actually had a customer tipped me in a bottle of mead uh like a month ago or so, something like that. And so I have a bottle of meat in my fridge, which I will be cracking over, which I’ll definitely be having that during one of these streams, which I’m looking forward to that because I’ I’ve never really had like proper mead before. So that’s going to be a new experience for me. So, we have had a little bit of time. It is what I’m going to do is I’m going to try and do a turn on that. And I was trying to turn it to get it a little bit closer to me. So, give me a moment. I got to stand up and That was the downside to using this technology. It helps me monitor the temperature. Downside it downside is it’s restricting um with my ability to showcase which let’s see can I ah there we go. Oh, hey. Oh, nearly. You were reasonably okay at one point in time. And I don’t think I have like the best prop. I don’t have the best things to prop this up with. At least for I do want you guys to like kind of kind of see it in real time. I think it’s I think it’s more fun that way. But this does not want to lean towards you guys. Which Oh, wait. I think that’s better. Yeah, but I needed to get like that’s pretty car. Wait a second. Wait a second. Wait a second. Wait a second. I got an idea. Hold please and thank you. Oh no, that’s too much. The jar of pasta is too tall. Wait a second. I have something old. Not necessarily going to be using much for anything. And it’s covered. Uh how did I get Oh, that’s how I got that. Okay. Well, it exploded. No, don’t get Don’t get sour cream all over my Oh, wait a second. There’s also this. There’s also this. This might be better. I was thinking about using the sour cream container, but the sour cream container is also covered in sour cream. So, I don’t want to use it. But, you know what? That’s reasonable. You can see that we’re just under 300, which is re That’s fine. That’s fine. which actually I don’t know. I’ve got pretty thin amount of coals on top. I’m going to just add coal to the top and break it up so I can spread the love and Let’s see. Can I get another smaller? I don’t need a big thing. I need a That looks like a bigish thing, but that’s also from the That’s also from the soft maple wood. So, it’s a little bit it’s not going to be as it’s not going to provide as much like fuel heat as the as the oak coals, which fire might play with it a little bit. Might play with it. Might bring this a little bit more in so that way it’s a little bit closer to that guy, you know. They can kind of build off each other’s energy. Maybe get some synergy going there, all that fun stuff. Okay. So, also another one of the reasons I bought this particular thing, the streaming camera, is to actually use it in the manner that it was originally intended to be used. And what I mean by that is GoPros are meant to like take footage Something I would like to do, haven’t done it yet, is I w to take, sorry, I just thought I saw a bird or something on some golden rod. um is I I basically want to take a hike with this camera and I want to like shoot the hike, you know, and then while I do the hike, I’m going to like point out stuff and I’m going to try to keep my my personal voice out of it as much as I can, [Music] but I’m going to basically record video of me of me doing a hike. And then I’m going to stream the video and basically I’m going to react to it. I’m going to like point out like different trees. We’re going to talk about like different tree species and also like yeah, that’s all you got to do. Get your get your logs nice and parallel and get a real nice get them to really do some like really good synergy for you. you can get real nice uptick in fire, which I’m sure uptick on fire there will actually probably because I’m sure there’s some level of heat getting over that way. Probably not like a whole lot, but it helps. Every little bit helps. So, I am really really looking forward to doing that style of stream because I would I absolutely would love to actually do some good proper like nature interpretation like talking about IDing trees, talking about different types of like habitat, talking about edible plants. cuz I’m sure you people know I like my edible plants and I want to talk about it. So, that’s one of my goals later. Um, I’m hoping I get some time to actually do a nice proper fall hike, shoot that, and then I can do a stream about it. So, and that’s kind of where I really expect this camera to really shine for me is not only having a tool I can use now for stuff I’m already doing, but also use it as a tool for stuff I’m eventually going to do is the game play. But life’s a journey and I got a long way to go. But but I I’m pretty happy with where I’m at right now though. And with that tonight, well, kind of can’t see the bottom of it. There you go. But yeah, tea is done. So I’m going to be taking my tea bag and yeet. And I think I missed my pot set time. Second time I yeated a a tea bag, it went where I wanted it to, but that one didn’t. But yeah, so hopefully eventually I’ll get to do some like nature interpretation. So that’s a I think that’s something I would really enjoy doing. And I’m not sure if that’s something people are interested in, but hey, I do what I do because [Music] I’d like to see a YouTuber do that. So like, hey, I’m doing this because I want to see YouTubers took over an actual fire. see so many people just like having like the fireside like animated backgrounds and I have seen some people do like some reading and some like other other real neat forms of content that I’m like that’s cool. Not sure if it’s for me though, but it’s nice to see variety, especially like where I’ve I’ve sorry, but the fire snapped and sent a piece of like small coal onto the keyboard. But key the keyboard’s protected by a silicon mat because of cornic copious amounts of wood. Oh, okay. GoPro beeped at me, but it still works. I guess it’s cuz it’s basically about halfway through the battery life. So, I guess that’s I’m presuming that’s a battery life warning, but [Music] yeah, there’s a fair bit of radiant heat there. Yeah, that is a fair bit of radiant heat. Okay, so last thing I Oh, I I don’t want to do that because if I do that, I will Okay. Well, let’s see here. Let me Sorry. I’m going to get a little close and personal. Just trying to feel like the amount of heat the GoPro is getting. I mean, air temperatures are going down. Zone’s going down, but it’s been running for hour and a half. Okay, you beeped at me again, but you’re not giving me any warnings. You’re not saying, “Hey, I’m about to overheat or something.” You’re just beeping at me. I mean, it’s warm. Excuse me. Feels fine. Oh, I lost my temperature here. Also been doing a little bit of yapping. Oh, do I got to turn this off and on again? Off. On. Also, you beep, too. You beep when you turn off. I wonder if one of those beepings were you. Oh, okay. So, we’ve done pretty good so far. Um, definitely need to stir this. So, what I’m going to do now is give that a turn counterclockw. Yeah, counterclockwise. So, I want to go clockwise with my with the actual Dutch hover. Hang on. There we go. That’s a really good stir. Holy smokes. Would you look at that, chat? That’s nearly our 350 right there. So, yeah, just those little extra bits of coals, but we’re getting real close to the end. So, I’m going to kind of yeet that one off. So, we’re just like right where we want to be. And we’re almost done. But we’re almost done. Oh, yeah. Sorry. I’m going to grab a screenshot right quick because that’s called nailing it. That’s called really nailing it, which I am curious. Okay. Yeah. So, I’ve had Dutch oven cooking for and at least a half hour, over a half hour actually. So, kind of cute. That’s the problem with this thing. Oh, look at that. It looks so good. But it looks good. And most importantly, smells happy. It smells really happy. And then I like how I cracked open the lid. It dropped. And then now it’s coming back up again. So So yeah, I think I’m going to have cooked food and I’m going to actually sort of redeem myself with the Dutch oven considering the fact the last meal I cooked in it I I got a little too panicked because of numbers I saw here and I way overcooked my food and I would like to avoid that tonight. So, actually speaking of avoiding Can I get you guys to go a little bit more this way? Get you a little bit more centered cuz I don’t think I need any more coals. Like I’m done. I’m good. I got Oh, got just got a whiff of some incredible Italian food. Uh I love incredible Italian food. I gota say I’m a big fan of Italian but also like Italian also makes you fat and I don’t like that. It’s like why does such good food have to be fattening. Okay. So now last time I checked Okay. So, according to the timer on my phone, we’ve only got a couple seconds left. And let’s see here. What do I want to do? So, I was pretty happy with it. We’ve been a bit on the cooler side with it. So, let’s see here. I’m going to give it We’re gonna give it a little bit of extra time. Just a little bit. And then I think what I’ll do is I’ll actually like actually I’ll properly remove it from the coals and all that. Mostly because I don’t want like I’m far more concerned with overcooked versus undercooked. And I mean, hey, we’ve been maintaining pretty reasonably good temperatures. So, I mean, earlier when it jumped up, we got up to like actual proper 350. So, there could be some uneven heating. So, some parts could be 313 as the meter’s telling me right now. Other parts could be closer to the 350. So, I’m just going to leave it. We’re going to leave it. We’re gonna let it cook and then I’m gonna take the lid off. I’m gonna bring it a little a little bit closer to me, which I like how when like I bend down to like get to my bit of an area I have here. Oh. [Music] That’s my timer. Okay. So, for that, can I still access that? Yeah. Got a little paranoid because it’s a little far away from me. Oh, wow. And I just bumped it and the heat just shot up to 328. So, I’d say we’re really, really close to this. Okay. That looks That looks amazing. You guys can’t smell that amazingness, but I can, which I don’t like how that was on there. Look at that. And the cheese has a nice golden brown to it as well. Oh man, this is good stuff. This is some good Italian, man. Okay, so I need to have a little bit of room here. I think I’m actually surprised how watery it is, though. I’m trying to think where the water I wonder if the water cooked out of the sour cream, maybe. because I wasn’t expecting it to be like watery like that. So, I’m gonna let that kind of cook on the bottom. Kind of just like bring that wateriness down a little bit, which I mean, hey, like honestly, you know what that wateriness means? No burnt no burnt parts. So, I’m excited about that. Um, yeah. I think I will use that plate. I’ll use that plate. That plate’s more accessible. So, Excuse me. Okay, that’s bad. And okay, weird. I have had I have had a couple of tech issues on some of my more recent stuff and I’m really paranoid about tech issues right now because of it. But you know what? I’ve got food. I got food and I think it’s time to do a plate up. So, let’s see here. I want to get a whole quarter of this thing. Let’s start with a quarter. Wow, that heat from that fire is unreal. So, there we go. But yeah, that looks good. Yeah, we got like a little bit of got like a little bit of a burnt thing there, but like it’s just like a little bit of That’s fine. It’s like the like that little bit of um like burnt rice you get in the rice cooker. Okay. Um so unfortunately that is horrendously far too large. Let me get a fork here. And I will go ahead and just untestedly throw a bit of black pepper at it. And there we go. So that is the Italian casserole cooked in the Dutch oven. And I think I’m going to I I think I should be safe and let that sit for a minute before I stick it in my mouth cuz chances are it’s going to burn my mouth. That’s That’s my expectation. That’s my expectation. That’s what I’m definitely worried about that. So, I’m just going to let it chill. Let it chill. Let it rest for a bit and then we’ll take bites. Now, haven’t really thrown much additional salt at actually. You know what? Okay. Let’s create a little bit more like ambience. I need to switch these. The pepper shaker is flammable. This shaker is not flammable. That’s flammable. There’s flame there. I got to keep the flamable things a bit more further away from the flame. And nearly two hours of stream and the GoPro battery life has held up. It’s went down a little. It’s went down quite a bit, but let’s see. Okay, so I put my hand at the bottom of the plate and this is piping. This is piping hot. But I’m hungry. I’m really hungry. Ah, I dropped it. That’s what I get for overreaching. Don’t do that. Don’t do that. Don’t overreach, buddy. Oh, man. It smells amazing. [Music] Yes. Sweet victory. Sweet victory. Oh my gosh. Oh. Oh man, what an incredible combination. Jesus. [Music] [Music] [Music] [Music] Okay. Okay. So, my clip on mic. I think the battery just died. So, we’ll just get my atmosphere mic going up just for last little bit of the stream. But I don’t know how long it was out for, but I gotta say like this has been like super solid, super solid, super successful stream. I’m very happy. Actually, wait a second. Uh oh, there you are. Oh, wow. Oh, that brightened up things nicely. So, that’s actually my um that’s my ring light for the iPhone, which that’s actually should be some pretty good lighting for the sweet sweet pasta plates. Still nuclear hot, but you can see we got some real nice stringiness to the cheese. Oh wow. [Music] Mhm. So that’s actually got some of my crusty bits, but that’s like good crusty bits, you know, [Music] where they’re kind of like chewy, but not like not like crunchy. [Music] Ah my goodness. Really happy with today’s dish. Absolutely. I am which actually I don’t really think I have much of a need to add salt because I think because cheese actually has a fair bit of salt in it. So not really worried about that at all. My gosh, this is great. This is some really good food. So I got I made some really good food today. tested out some new technology and so far so far so good. Pretty happy with it. Um kind of kind of wish the battery didn’t die as much on it, but eh whatever. As long as it reasonably holds up a year from now. But I actually did get two batteries with it. So that should help maintain good battery life for it. Well, if one battery starts to crap out, I have a substitute. So, yeah. So, I have some delicious food that I would like to dig into. So, let me go ahead and close out stream for today. So, thank you very much to everyone who tuned in. We made Italian casserole in a Dutch oven, and I got to say, turned out really well. Um, last time I did a pasta in a in a Dutch oven, I absolutely nuked it with heat. That’s all on me. Big m huge mistake on my part. 100% did not make the same mistake again. Very thankful for that. So, and with all that, I’d like to wish everyone out there, may you have Oh. Oh, hey, dead old chop. How are you doing? Are you having a good day? I hope you’re doing all right. Funny enough, I was actually I was actually going to be doing my closing remarks, but yeah, I got to say like didn’t really get like too Italian with the seasonings or anything, but I got to say, yep, yep. Hope stream went good. Oh yeah, stream went really good. I was actually remarking him, thanks for the stream. Looks great. Yeah, I was actually remarking that I was really proud to not burn a pasta dish when cuz the last pasta I did the mac and cheese in the Dutch oven, I actually burned that kind of bad. But this is really good. So, but yeah, I hope you’re having a good evening, Dad’s Old Shop. And with all this, I’m going to go ahead and say hope everyone out there is having a great May you all have a great rest of your day, night, evening, whatever it is, wherever you’re at. And hopefully I’ll see you all in the next one. Bye-bye. Hey guys, you’re
Dining and Cooking