00:00
Welcome to Kevin's English Room Podcast!
Cast! Cast!
Brought to you from Yamachan's Born House.
Yes it is.
Ah, two o'clock.
Two o'clock.
Yes.
Very hungry.
Yes, me too.
Me too.
So, uh, thank you for, uh, making lunch.
Um, happy to.
Thank you.
What are we doing right now?
Uh...
You've got clams?
Yes.
Dipped in water?
Yes.
There's a salt.
Salt water.
Ah, gotcha.
So that makes sure no, uh, little jerry-jerry.
Oh!
Salt water takes it out?
Yeah.
So do you call them "crams"?
Um...
Right?
I think, I think, I think so.
Clams.
"Kai".
"Kai", yeah.
Yeah.
Okay.
Let's make pasta.
Yay!
I love pasta.
I love pasta too!
Yeah.
Hmm.
So how long has it been since you moved in here?
Uh...
Like...
Three weeks?
Three weeks?
Yes.
How's it going so far?
So comfortable.
Super good?
Super good.
Good.
And I, uh, I finally have received the, uh, the, the huge piano.
Yes.
And it's all settled.
Mm-hmm.
So I'm like, it's done.
So you have no more plans of, of putting in big stuff in your room?
Uh, no.
You're done?
Not now.
Like maybe plants.
But...
Plants?
Yeah.
Yeah, like trees.
You love plants.
You love the green stuff, right?
Yeah.
I want to be surrounded by green things.
I remember in your last room you had like, in your, uh...
Ah, in your university room.
Right.
Yeah, yeah.
You had lots of green in your room.
Yeah, that's what I like.
Did, did you have like little bugs flying around?
Because you had those kind of plants?
No.
No?
No.
You didn't?
Okay.
I have this image of like, when you, if you have plants, like actual plants in your room,
you get like all these little bugs.
Well, actually not.
That didn't happen?
No.
Oh, okay.
Have you, so what's the name of the dish we're making?
Uh...
Bongore must be.
Bongone?
Bongore.
Bongore?
Yep.
I don't know what that is.
Really?
Bongore.
Is that like, is that like...
Most of France.
Oh.
Is it like the same category as like, like Bolognese, Peperoncino?
Like I think so.
Borgone.
Uh, no, uh...
Sorry, I'm a bit confused by your, uh, Bongore.
Bongore.
Bongore.
Have you ever seen that pasta with little crumbs?
03:01
I think I have.
Yeah.
But I've never ordered it before.
Oh really?
Yeah.
Because it's, it seems like there's no taste in it.
Like I always, I always get like Bolognese.
Why is that?
Or like Carbonara.
The ones that looks like it has a strong taste to it.
You love strongly tasted food.
I do, I do.
Whenever I eat ramen, I always, the only ramen I eat is at Yekei Ramen.
Okay.
Like I'm never in the mood for like a Shio ramen or something like that.
Really?
I'm never in the mood for that.
Oh, then we're in a really different world maybe.
Probably.
Because you probably like Shio ramen.
Yeah, yeah.
Like Shoyu Asari ramen, right?
I like Yeken too, but I prefer the uh, Usuaji.
Yeah, yeah, yeah, yeah.
Not salty too much.
Like you know how um, Retorto pasta package is?
Yeah.
I always buy the Bolognese and I just, I don't just boil them to heat it up, the pouch.
Yeah.
I always put it in a saucepan and then add like butter.
Wow.
Yeah.
And then I make it more deep, make it more thicker.
Yeah.
Yeah.
Okay.
You've memorized your steps.
Yeah, like.
You already know.
Like there's no uh, no recipe.
So I uh, you know.
It's your own skill, cooking skill.
Yeah, it's not something that I remember.
Okay, okay.
Your intuition.
Yeah.
But I uh, cooked, like made this before.
Uh huh.
Sometimes, so I think.
Okay.
It works.
Like I always wanted to be a guy who can cook without recipes.
Like I think a lot of people, a lot of people's goals are to cook without recipes, don't you think?
Really?
Yeah.
For me, making a delicious dish is uh, you know, a goal.
What was your uh, most, most strongest dish you've ever made?
What do you mean strong?
As in taste.
Like, what's the best dish you can make?
You mean delicious?
Yeah, like delicious.
Uh.
Well everything is good to me.
Extreme optimist here.
But I like tomato pasta maybe.
Uh huh.
With uh, hikiniku.
Do you make anything other than pasta?
Oh of course, like uh, nimono, little nimono thing.
06:04
Nimono?
Yeah.
That's pretty high level.
Not bad.
Nimono?
Isn't that like difficult?
No?
Like, if I do it properly, that would be difficult, but you know, I just do it my way, so.
Oh.
It wasn't that.
But it takes time, doesn't it?
Yeah.
Nimono.
Little bit.
Like 40 minutes.
Not that much?
Yeah.
I don't remember.
Little bit.
Oh, do you know that?
Wow.
Kewpie sample cooking.
This isn't the Kewpie sample cooking.
What?
It's the um, what was the title of the TV show?
Like Mujinto, they catch fish.
Totadooo!
Ah, the uh.
What was the name?
Ah shit.
Oogon Desetsu.
Yeah, yeah, yeah.
It's the song of the cooking time.
Yeah.
Is that the same one?
No, sample cooking is...
Yeah.
Right, right, right.
That's the one.
You've added garlic.
Yep.
And olive oil.
Yep.
And sauce pan.
Mm-hmm.
To chubie.
Yeah, for a chubie.
It should be yuwabi.
Yuwabi first?
Yeah.
I like yuwabi.
You like yuwabi?
I like yuwabi.
Good.
I didn't first time I've never even set them.
How about you?
Do you prefer chubie then?
I don't.
It depends on the dish, man.
I always prefer yuwabi.
I don't have preferences on the heat strength.
Maybe you like, you like, chubie.
No.
Really heated up.
I just want my dish to be good.
That's all I want.
So you've been soaking your clams in water for quite a long time, assuming.
What?
How long have you been doing this?
Just before you came.
Oh, okay.
So.
Like an hour?
Hour or two?
Yeah.
It's, what time is that?
It's like two.
Hour.
Two o'clock?
An hour.
Mm-hmm.
Well actually it has to be like much longer.
Like what?
Like a day.
Like a day?
That's a lot.
But it's okay.
Did you buy this frozen?
No.
Are these sold?
Oh they're.
Alive.
Room Tentrpure?
Oh they're alive?
Yeah.
Shit.
09:00
Look at this.
Wait they're alive right now?
Yeah.
Just you can touch.
Oh shit.
How do you?
They're breathing.
Yeah.
Oh my god.
They are alive.
They are alive.
Yes they are.
I thought they're dead.
Wait I didn't know.
Like there's some dead clams.
Hold on.
What the?
I didn't know that they were alive in the first place.
Oh.
I thought that was like.
Like you know they're like dead packaged.
Yeah they're dead packaged right?
And all frozen.
I thought they were like that from the very beginning.
Oh shit I didn't know they were alive.
So that they can put their Jari Jari.
Like they breathe.
They breathe.
But they're not as active.
Because I didn't notice that they were alive.
They're not moving as much.
Are they almost dead?
Are they almost dead?
No they're alive.
They're healthy.
Wait.
What?
Do you think clams are walking around if they're alive?
Well like possibly.
Like snails walk around.
Right?
Yeah.
They've got shells.
No they don't.
They don't.
They're moving around.
So you like spicy food huh?
I fucking love spicy food.
Oh.
You want me to get it for you?
No no no no.
Because you will be like.
I once touched this.
Uh huh.
In like cut by my hand.
Uh huh.
And after that I certainly have washed my hand.
Uh huh.
And after that I touched my eyes.
Oh it burned?
Yeah.
Oh.
That's pretty bad.
Like eyes are very sensitive.
Yeah.
So I'm going to have to do something about that.
Like eyes are very sensitive.
Yeah.
Under the nose.
Ooh.
Heaty heaty.
Yeah.
Right?
That was.
Ooh.
I never want to do that again so I don't touch.
Yeah.
Let's not do that then.
But it's really hard to pick this up.
Uh huh.
Can I smell this?
What?
How's that?
No.
No smell at all.
At all?
Yep.
No smell.
I think this.
Oh you don't have to cut them?
Uh if you prefer the spicy one.
Ah I see I see.
But for me I don't.
Smells great.
It does.
We're already hungry so oh shit I think I pushed a button.
You're going to wash your hands.
Yep.
Yep.
There we go.
There we go.
The next half of the cooking time we're going to be doing it in the next episode.
Yep.
We'll be ending this episode right now.
Yeah.
Thanks for listening guys.
Thank you.