00:00
That's soft brain.
I don't think it does.
Okay.
But yeah.
All right.
All right.
Yeah.
I think we're all good.
Yeah, I believe so.
Welcome to Kevin's English Fruits and Podcasts.
And it's time for cooking talk.
Welcome everybody.
Welcome back to another episode of cooking talk where we cook and we talk and talk.
Yeah.
And y'all listen.
Yes.
And we eat.
And we eat.
That's the most important part.
We get to have our lunches.
Yes.
Because we are hungry.
It's actually 12.
Oh no.
130.
131.
That's why I'm hungry.
Yes.
Because last week we were like, hey, how about we just do some cooking.
Yeah.
Right.
Get back in the old days, pin microphone.
Right.
All right.
Loving it.
I really love this.
Yeah.
We're just we're fucking reconnected.
We won't be able to, you know, go anywhere.
We're just connected through this wires here.
That's great.
Okay.
Is everything fine?
I think so.
It's been such a long time.
And yeah.
Yeah.
I mean, I'm sure it's okay.
I think so.
Let me just put a little lower.
Yeah.
Because I've been noticing that my that's been catching a lot of audio.
Right.
And yeah.
Very sensitive.
Yeah.
But I think my audio is fine.
Yeah.
I mean, too.
Yep.
Okay.
All right.
Great.
So all right.
We are cooking.
We are cooking.
Okay.
We're cooking.
Yeah.
Is that we are okay.
Yeah.
Okay.
Let me just carbonara.
Oh, I love it.
Yes.
Yeah.
Car, carbonara.
Yeah.
Carbonara.
Yeah.
All right.
So carbonara with veggies.
Oh, right.
On the side.
Okay.
Because we want to be healthy.
Right.
Yeah.
Right.
We don't want to be like some idiots just.
Yeah.
Just eating fucking cheese and fucking pastas.
Right.
Yeah.
So I the reason why I chose carbonara carbonara.
Okay.
Thank you.
And you know, the very first episode of this cooking, cook and talk podcast.
Yeah.
And I've always had this question of like, why?
So whenever I cook carbonara, yeah.
03:06
You put Nama cream in it, right?
And I've always had a difficult difficulty.
With the amount of Nama creams.
Okay.
Many of the recipes that I looked at has Nama creams in it.
And and they use a lot of Nama creams.
Okay.
And I've always felt like, hmm, that just seems a little bit too much.
You know, you get me?
Yeah.
And I and I wanted to to to to to make it a little bit more like a little bit more like
to to to to make it perfect.
Okay, so you always taste too much.
Yeah, it's too creamy.
Okay.
So I bought you know, and my theory is that I should probably mix cream and milk in that
carbonara.
Mm hmm.
So I bought cream and cream and milk.
Okay, we're gonna be using that.
Right.
Yeah.
Cream and milk.
Wow.
So, with that, we will be making carbonara.
Okay.
All right.
Yeah.
Thank you.
All right.
So first off, we're gonna Yeah.
Boil the water.
Boil some water.
Yeah.
So do you?
Yes.
Yes.
Like carbonara.
I I absolutely love carbonara.
I absolutely love them.
The two of my my most favorite pastas.
Yeah.
Are carbonara.
And bolognese.
Okay.
Yeah, I always have this retorto pack in my house.
I'm ready to fuck it up.
So I have Yeah.
Right.
Excuse my language.
Okay.
So as this is podcast show.
Yes.
People are listening to this, you know, our conversations, right?
Yes.
Cook and talk, right?
Yes.
So can you just say, what are you gonna do?
Of course.
Step, you know, of course, so that everybody can understand what is going on there.
Yeah, of course.
So I got all the ingredients here.
What I'm going to be using, first of all, obviously pasta.
Yeah.
Why do you pronounce like pasta?
I guess I'm just excited.
Okay, you're excited.
Yeah, right.
Pasta, bacon.
Yeah, bacon.
06:01
Parmesan cheese.
Oh, okay.
Parmesan cheese.
We got cream.
Mm hmm.
Light.
Heavy cream.
Okay.
Milk.
Yep.
Whole milk.
Eggs.
Eggs.
And we got some veggies.
Okay.
Broccoli, carrots, cauliflower.
Mm hmm.
And all that stuff.
Yeah.
Frozen.
Yep.
Yep.
And first what we'll be doing is we will be boiling the water.
Yeah.
To get these pastas going.
Okay.
So we just need to wait.
Yeah, we just need to wait.
Okay.
Yeah.
Three minutes, that's fast.
Oh, that's fast.
Yeah.
True.
So as this podcast, you know, each episode is like about ten minutes, right?
Yeah.
So we should, you know, cut into maybe two or three parts.
Yeah, we're probably going to do that.
Yeah.
Right.
Because it's already seven minutes, right?
Yeah.
Just introduced and boiling water and then seven minutes.
Exactly.
Yeah.
We're going to salt.
Mm hmm.
Put a little salt in the pan.
Yeah.
Okay.
Mm hmm.
Yeah, but if we do it first, it's too early.
What do you mean?
If we boil the pasta, it's going to be done in three minutes, right?
Yeah.
We want the pasta and the sauce to be finished at the same timing.
So I think maybe we should do the sauce first.
Right.
And then before three minutes, we do the pastas.
So far.
All right.
So my recipe is not here.
Yeah, you can make it.
All right.
So I'll just do it without looking at the recipe.
Yeah.
It's going to be a challenge.
Yeah.
All right.
I need your support on this.
Okay.
If I'm if I'm off track.
Yeah.
If you Yeah, it's not like something like the challenge.
Right, right, right.
We're just making our lunch.
Right.
We just want to eat.
Yeah.
Great.
Yep.
Lunch.
That's all we want to do.
Yes.
It's not a matter of I'm going to make a mistake or something.
Yeah.
Start by cutting bacon.
Okay.
Great.
Yeah.
Don't use any like garlic.
Yes, I want to use garlic.
Yeah, I do.
I do.
I do.
Bacon.
Yeah.
All right.
So as this is cooking talk show.
09:03
Let me you know, while you're cooking.
Yes.
We just you know, do usual like that.
Oh, sure.
Sure, sure, sure, sure, sure.
That's great.
Yeah.
All right.
I will then cut garlic.
Yep.
Thank you.
Mash up the garlic.
Maybe start in the next episode because it's nine minutes.
Yeah, yeah, yeah.
I think we should.
Yeah.
It was just introduction of this.
All right.
Just new cooking talk.
Right.
Well, basically, just the podcast.
Right.
Yeah.
This is probably going to go on for like, four or five minutes probably.
So get used to it guys.
Yeah.
Right.
Thanks for listening guys.
Thank you.