00:00
Welcome to Kevin's English Room Podcast.
Hello.
All right.
Making that carbonara here.
Mm-hmm.
All right.
All right.
All righty.
You're using that bowl as a mirror.
As a mirror.
All right.
I'm going to stick this whole thing in here.
Okay.
Just going to heat it up a little bit.
Mm-hmm.
Oh, this is going to be so good, man.
Super.
I can just feel it.
Yeah.
You know, I've...
I'm so proud of myself.
Yeah.
As you should.
As I should?
Yeah.
Oh, sorry.
I forget.
Oh, yeah.
Cauliflower.
Steal that.
Yeah.
All right.
Oh.
Nice.
Yeah, it looks delicious.
It does.
It looks super nice.
Okay.
Yeah.
Oh, yeah.
Oh, yeah.
Oh.
Yes.
Oh, yeah.
Yes.
Oh, I'm so hungry.
This makes me so hungry.
I know.
Me too.
Wow.
Okay.
We got all the bacon here.
Yeah.
Thanks.
You're a fair guy.
Oh, yeah.
Yeah.
All right.
It looks so nice.
It does.
Really.
All right.
Oh.
Damn.
Right?
Let's get like a spatula.
Yeah.
Oh.
So for those who are listening to this podcast, we are in the middle of making today's lunch.
Yes.
Which is carbonara.
Carbonara.
Kevin's special carbonara.
Oh, yes.
And now we are all done, I think.
Oh, sorry.
No, okay.
03:00
And we're ready for eat.
Yup.
Now.
I always do this.
That's important.
So it doesn't katamaru.
Yeah.
Be careful about that.
I'm scared.
Be careful.
I'm scared.
Please be careful.
Don't want to ruin our lunch.
Yeah.
Yeah.
Yeah.
All right.
All right.
Okay.
All right.
Just put this back in the fridge for me here.
Of course.
Thank you.
And this as well.
Yeah.
Thank you.
Got to be careful about that.
All the coals.
Yeah.
The cords.
Onion here.
Thank you.
Garlic.
Garlic.
Onion.
All right.
Fork.
Fork.
Yeah.
Are you a spoon guy?
No.
What do you mean?
Fork kind of guy.
Like the pasta in the fork.
You know how you roll it with a spoon.
Are you a spoon kind of guy?
No, no, no.
All right.
I'm going to put this in the microwave.
Okay.
I'm going to put this in the microwave.
Okay.
I'm going to put this in the microwave.
Okay.
I'm going to put this in the microwave.
Okay.
I'm going to put this in the microwave.
Okay.
Are you a spoon guy?
No, no, no.
All right.
Let's go.
Okay.
That's for babies, right?
They're babies, yeah.
Yeah.
Hardcore men out here.
Yeah.
Of course.
Yeah.
Be careful.
What are we going to do?
What are we going to do with the cable?
Yeah.
We can do this.
So maybe I cut this one and you talk, okay?
And then, and then, and then.
No, no, no.
I got a better idea.
What?
What's that?
I would walk over this right here.
This kitchen right here.
There's a huge wall right here, right?
So if I just walk over.
Yeah, that's great.
Let's go.
All right.
You could just bring that over there.
Oh, the mic.
Oh, you need the mic.
Yeah.
Oh yeah.
I see.
I see.
Okay.
Now I know what you're trying to do.
I see.
I see.
All right.
There you go.
Then I can talk right now.
I see.
I see.
So that, you know, podcast, you know, goes on.
Right.
Right.
Okay.
Well, anyways, this is our first, you know, cook and talk podcast show.
So.
Oh, that's great.
Very excited for that.
Yes.
And what's that?
Get myself a, see the side.
Oh, okay.
Oh yeah.
Oh, I see.
I see.
Oh, I see.
Okay.
Oh yeah.
You can finish it.
You can finish it.
Finish what?
All the cider.
Oh, yeah.
Thank you.
Yeah.
You can drink the egg yolk.
I'm allergic to that.
All right.
So.
Okay.
So bring this to that way.
06:01
You want to just eat here?
Okay.
Bring this cake boxes here.
All right.
And I'll just.
Yeah.
You should put this.
Thank you.
Like that.
Go.
All right.
All right.
I'm not sure how, you know, this works on like the podcast.
Mm hmm.
Like if you only have audio.
It'll just be like random noise all the time.
Yeah.
You know, so hope that works.
But.
There you go.
All right.
This is our lunch.
Yep.
So eat a document.
Okay.
Thank you.
Thank you.
So.
Nothing on it.
Right.
Nothing on it.
I did bring pepper, which I didn't bring.
I did bring pepper, which I didn't bring.
Mm hmm.
Great tasting veggie.
Without anything.
Nothing.
Thank you.
You can lower it so that it doesn't catch your chewing and shit.
Yeah.
That doesn't make it ASMR shit.
Yeah.
I don't like those.
Mm hmm.
Oh, it smells nice.
That I can must.
How's that?
All right.
I'm gonna go for the pasta.
That's good.
That is good.
I think I best carbonara I've ever made in my life.
Actually, this is really good.
This is nice.
Wow.
Shit.
Mm hmm.
It's so delicious.
Mm hmm.
I'm putting more pepper.
Yeah.
I can see how you love peppers.
Don't you think that wasn't too much pepper?
09:03
That's enough.
You were like, Oh, you're putting a lot of pepper.
No, that's fine.
Right?
You don't taste that much pepper, right?
I don't.
But yeah.
Not as much as I thought.
Okay, that's good.
Yeah, that's good.
It's like a perfect amount.
Yeah, that's good.
So did you say this is the best carbonara you made?
Yes, the best carbonara I've ever made.
So this is the third time you made.
Yes.
You're right.
So what makes difference?
Do you think?
Is that the mix of milk and cream?
Definitely the mix of milk and cream.
Okay, that's a big one.
I've always made it with just cream.
That was too thick.
So perfect.
Wow.
It's a heavy carbonara.
I don't think I...
I wouldn't mind going for a little less cream and more milk.
Okay.
Yeah.
True.
Could be more like liquid way.
Right.
It's very like, you know, non-liquid-y.
It tastes good.
Yeah.
I'm going to close the episode because it's 10 minutes.
All right.
Thanks for listening, guys.
Bye-bye.
