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Chapter 1: What inspired the journey to cook for subscribers?
Some of you post the craziest comments on my videos. Like this one time someone asked me if Gordon Ramsay was my dad. Or this other time when someone wrote, me watching this while eating a microwaved hot dog with no bun. But today I saw a comment under one of my videos saying, I wish I could try this right now.
I clicked the username and it turned out the subscriber was a girl named Evangeline who lives in Mumbai, India. And because of that one comment, I decided to get on a plane and travel all around the world to cook for my subscribers. I just landed in India and our subscriber wanted biryani.
So instead of me just making a normal biryani, I decided to surprise her with the best chef in India over here, who's gonna help make one that I'm guessing is probably gonna be a little bit better than what I could have made by myself.
I'm sure you can make a good biryani. He's just being polite. Now we're going to the spice market.
We're going to get the ingredients to make the best biryani ever. This is like the best spot you know of. Yes.
These are all their blends. Then here are different types of chilies. Every chili has a different purpose. We'll go for the biryani masala. Obviously, that's the one we want. They don't really powder it completely. You can taste the rawness of the spices.
We got all the spices. We need to make the perfect biryani. We've just driven an hour outside of Mumbai. And we're about to surprise our subscriber. But she also doesn't know who I brought with me. So wait till she finds out that we got the best chef in India with us. Hi, how are you? Nice to meet you. Can I give you a hug? You got flowers. This is for you. I actually have a surprise for you guys.
To help me cook the biryani, I brought the best chef in India.
Oh my gosh.
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Chapter 2: How did we choose the ingredients for biryani?
When we sealed this, you wanted to steam all the flavors to marry inside, low and slow. This is heavy. This also belongs to my mom. Oh, it does? Yeah, I got these from my house. Are you ready to do this? I'm ready. Are you ready? I'm ready. The first layer, we're going to put some meat down. For this layer, I want a lot of the masala or the liquid as well.
So that's all the flavor, all the liquid right there.
So just spread it out nice and even on the bottom of the biryani pot.
The next layer, we're going to do rice. It's not fully cooked because for all the flavors to kind of marry, some of the meat juices and the rice will kind of mix and cook throughout. The next step, we're going to take all our flavoring, the herbs, the saffron, and the onion. and kind of sprinkle it everywhere. You're trusting me with this? I'm trusting you with this. All right.
Try getting as many of the saffron threads as you can. That is going to impart more flavor. This is like a splatter painting. Every bite you take is going to be unique and different. So now, next, a handful of the onion. I'm going to take a liberty here and put a few more. The more the onion, the better. The hard part is getting it in the corners, huh? It's almost like rolling dice.
Next, we're going to do the herbs. Yes, chef. Here we go. Again, just spread it out. Show the sides some love. Look how nice it already looks, I just can't believe it. Now all we do is repeat the whole layering process once again. And I'm gonna do almost all the lamb, but just save some of that fat to season the top layer of the biryani so it gets a little red color as well.
And I am just keeping our workstation organized while you do that. You're a great sous chef. Can you give me a rating, chef? How am I as a sous chef so far? So far, I would say like a eight, but then we're not fully done. Oh, okay, so you might give me a 10 at the end. Yes. We're gonna season the meat with a little bit of rose water. You don't want too much of it because then it's off-putting.
Now we go with more ice. We're gonna do enough rice so we don't see any meat anymore. Okay, we're fully covering the meat now. Yes. See, the edges are almost like... Sticking out? Yeah. We need to fill those gaps. This is a lot of work. work, by the way. Usually when you make biryani, you don't make it just for one person or small batches. You always are making it for a family or for a party.
What's the next step? I know the next step. Saffron milk, right?
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Chapter 3: What makes Indian biryani special?
Chef, we have a big problem. What's the problem? We don't have hand soap. Check the bathroom right now. There's no hand soap in the bathroom. Really? There's no soap anywhere? There's no soap. This is one of the problems of an Airbnb. Dude, that's a soap. This is not soap.
But for the dishes.
This is soap, right?
Soap for the dishes. But you can still use them in your hand. Nothing wrong with that. When in Ecuador. Pat, unwrap all the ingredients for me, please. Thank you. Do you want me to help? Oh, it's up to him. I want you to enjoy this experience. He wants you to relax. At least we have a chef's knife and a cutting board, right? That's the cutting board? Awesome. Chef, a bowl?
Yes, chef. Glass bowl? Yes, chef. Find a smaller one, please. Do you want me to do this or... Who's your favorite YouTuber? You want me to be straight up? Yeah, I want you to be straight.
It's not either one of you, but I do like you guys very much. Quickly wash this stuff off. Yes, chef. I'm going to start chopping the onions. Basically, for the ceviche, we're going to keep it simple. We're going to start by prepping out all of our ingredients. This is such a dull knife. It's not really chopping, sort of more mushing. For how long have you cooked? Since I was like eight or nine.
What got you into it? Just my family, like grandparents, great grandparents, all really good at cooking and I just loved it. What's your favorite food here in Ecuador? Like what are some of the highlight dishes? It's like a kind of soup that has onion, yucca, fish.
One of the greatest things you've ever put in your mouth. Really good, huh?
Right away, when I've cut these onions, I'm going to hit them with just a touch of salt. Oh, you're not crying. The onions are getting you? Yeah. Uh-oh. Pat cries a lot, but not from onions. What other dishes do you like? My favorite kind of food is Italian. That's why I love watching QCP. You love QCP? Yeah, very much. Should I try to FaceTime him?
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