1 00:00:00,000 --> 00:00:05,200 This is actually the second time we've filmed this. We filmed it back in the house when we're 2 00:00:05,200 --> 00:00:11,920 doing all those April Fool pranks but I screwed it up so it is possible to screw this recipe up. 3 00:00:11,920 --> 00:00:17,760 I haven't cooked it for years before this series of events and I forgot a fairly key 4 00:00:18,320 --> 00:00:22,640 component which was that the chicken had to be pre-marinated. The problem with that was by 5 00:00:23,280 --> 00:00:27,600 stacking all the ingredients on top of this recipe instead of how you traditionally do it 6 00:00:27,600 --> 00:00:32,560 where you stuff everything in the middle. With non pre-marinated chicken it made it so that there 7 00:00:32,560 --> 00:00:39,600 was like this flavor bomb at the top and then just this enormous valley of no flavor whatsoever 8 00:00:39,600 --> 00:00:45,680 and it was kind of a weird and very bad experience. So my girlfriend after I told her how disappointed 9 00:00:45,680 --> 00:00:50,720 I was and how it went reminded me of a few things of how I used to do it which was one that it was 10 00:00:50,720 --> 00:00:57,280 pre-marinated chicken. So the exact pre-marinated chicken I used to use isn't available anymore 11 00:00:57,280 --> 00:01:02,080 but I found some from another place so we're going to use that. She also reminded me of some 12 00:01:02,080 --> 00:01:06,400 sides that I used to prepare with it so I had forgotten and tried to remember what the sides 13 00:01:06,400 --> 00:01:14,160 were but I was wrong. What I used to do was get the like tray of quinoa from Costco that you can buy 14 00:01:14,160 --> 00:01:20,080 and I would just portion out like a scoop of quinoa on each plate and then I would buy broccolini 15 00:01:20,080 --> 00:01:24,720 and just I wouldn't really cook the broccolini much I would just throw it in the pan after I was 16 00:01:24,720 --> 00:01:29,280 done with the chicken get some of the juices from that on the broccolini salt and pepper 17 00:01:30,160 --> 00:01:35,600 or maybe if I had some extra if I had like ripped up some of the provolone which we'll get into later 18 00:01:36,160 --> 00:01:40,080 I could use the extras of the provolone and put that on top of the broccolini and cook that on top 19 00:01:40,080 --> 00:01:46,080 so you'd have like a green some carbs and then the chicken and it was kind of well rounded but 20 00:01:46,080 --> 00:01:51,920 today we're just going to do the chicken and I mean buying pre-bought stuff from Costco and 21 00:01:51,920 --> 00:01:57,840 tossing something in a pan and pulling it immediately back out isn't really all that complicated so I'm sure you can figure out those parts the chicken is also actually not that 22 00:01:57,840 --> 00:02:02,560 complicated you have olive oil which you put in the pan to cook the chicken and you're just cooking 23 00:02:02,560 --> 00:02:08,400 pre-marinated chicken in a pan and then putting basil on top of it and then putting prosciutto 24 00:02:08,400 --> 00:02:16,000 on top of that and then flipping that over once so once the chicken is cooked basil prosciutto flip 25 00:02:16,000 --> 00:02:21,520 that over cook the prosciutto and the basil on top of the chicken flip that over again put provolone 26 00:02:22,240 --> 00:02:26,240 and then what I used to do is this weird complicated trick that was supposed to look cool 27 00:02:26,240 --> 00:02:31,600 where I used two spatulas and I would flip this whole thing over and cook the cheese and then flip 28 00:02:31,600 --> 00:02:36,720 it back over again but I'm bad at that now I was very practiced at that back then I can't do that 29 00:02:36,720 --> 00:02:46,640 anymore so I have a fun trick where I use this like crazy heat gun and just like heat ray the cheese 30 00:02:46,640 --> 00:02:52,560 on top and it actually works super well so that was not part of the old recipe but this whole thing 31 00:02:52,560 --> 00:02:59,360 is like this ever-evolving process so I'm cool with the fact that it changed and if you want to 32 00:02:59,360 --> 00:03:04,080 change anything about this maybe use a different cheese I haven't done almost any experimenting 33 00:03:04,080 --> 00:03:09,360 on different types of cheese especially since I the reason why I used provolone was because 34 00:03:09,360 --> 00:03:13,680 it was thick so when I did that flipping thing it would hold together but now that I'm not even 35 00:03:13,680 --> 00:03:18,720 doing that like there's probably a better cheese that you could use I'm sure I don't know a ton 36 00:03:18,720 --> 00:03:22,640 about cheese but I'm sure there's a variety of options with all that being said we're probably 37 00:03:22,640 --> 00:03:28,080 going to splice in some some bits from the previous shoot where we went over things like how if you 38 00:03:28,080 --> 00:03:33,920 have fresh basil on a plant you can you can do this ripping technique to make it sit flat on the 39 00:03:33,920 --> 00:03:37,600 chicken better but now I just have it from a container so I don't need to do that let's get 40 00:03:37,600 --> 00:03:41,920 this underway I was just talking to my mom because I cooked it for mom and dad last night 41 00:03:41,920 --> 00:03:47,200 and they both liked it a lot and I was I was reminiscing on how bad it was the last time 42 00:03:47,200 --> 00:03:53,360 you and I had it it's not supposed to be better than chicken corn on blue it's not it's supposed to be 43 00:03:54,160 --> 00:03:59,840 simple you're just trying to prove on like a third date or something that you're not useless 44 00:03:59,840 --> 00:04:04,240 like this is you're not trying to blow their mind like look I'm the best cook ever you're 45 00:04:04,240 --> 00:04:09,440 trying to be like look I can do things in a kitchen and if we were to live together in the future I 46 00:04:09,440 --> 00:04:14,080 would be useful in some form and then you should also try to get like the rest of your house in 47 00:04:14,080 --> 00:04:19,360 order and be like look I can be a clean person and I can be not useless when it comes to prepping 48 00:04:19,360 --> 00:04:23,200 food that's what you're trying to communicate no it's not the world's greatest thing but I think 49 00:04:23,200 --> 00:04:28,800 it's pretty good um I think last night I settled on six and a half on this burner I think that's 50 00:04:28,800 --> 00:04:37,040 what I did okay oh I probably should have waited for the pan to be a little hotter but it is what 51 00:04:37,040 --> 00:04:43,280 it is so I did do that thing again where I cooked it and people liked it and then I changed something 52 00:04:45,760 --> 00:04:49,760 but I'm pretty confident in this one and like this is just part of this whole thing I would 53 00:04:49,760 --> 00:04:54,080 change it all the time right so one of the reasons why I liked cooking this often was because I would 54 00:04:54,080 --> 00:04:58,720 make little changes every time and then test to see how different people liked it so is there still 55 00:04:58,720 --> 00:05:06,960 the black spot in the garage probably yeah so for scouting war season four we built probably 56 00:05:06,960 --> 00:05:13,440 one of my favorite computers I've ever built which was this like mad max inspired crazy computer 57 00:05:13,440 --> 00:05:18,800 builds that I did with rod we went down to this like scrap yard and found like old pistons from a 58 00:05:18,800 --> 00:05:24,400 truck or something and like all this other crazy stuff and part of it was on fire we found these 59 00:05:24,400 --> 00:05:30,880 like tiki torch lamps and a butane torch actually there was like a very legit butane torch flame 60 00:05:30,880 --> 00:05:36,000 coming out of the front of it and then there was two tiki torch lamp things shooting a bunch of 61 00:05:36,000 --> 00:05:43,200 flames out of the top and we showed it off in the garage here and it left like a black spot of like 62 00:05:43,200 --> 00:05:51,600 smut or whatever on the roof so that's probably still there and then I think it was like a year 63 00:05:51,600 --> 00:06:07,920 before that or something it's important if you don't do the flip isn't going to come out properly 64 00:06:08,960 --> 00:06:15,360 so yeah there's that in that garage and the the couch behind you is where like Linus and everybody 65 00:06:15,360 --> 00:06:21,280 was sitting to watch the judging happen when that was going on another shoot that we did 66 00:06:21,280 --> 00:06:27,360 when when I was funk man so I was wearing a full white disco suit I had a fake afro on and a fake 67 00:06:27,360 --> 00:06:33,200 mustache and I borrowed was it dad's keyboard borrowed that and I like held it like this when 68 00:06:33,200 --> 00:06:37,280 I was like rocking with the keyboard and I was out by a pool out there and then if you ever watched 69 00:06:37,280 --> 00:06:43,680 the like Linus and Luke reacts to Luke's first tech video which was a tech video that I filmed 70 00:06:44,400 --> 00:06:50,800 for my own channel like two years or something before I started working with Linus of a 71 00:06:50,800 --> 00:06:57,040 ducky keyboard I was standing right here and my mom was filming it right there 72 00:06:57,920 --> 00:07:05,920 my other favorite staple dish that I make is a soup that was originally based on Olive Garden's 73 00:07:05,920 --> 00:07:09,920 Zuppa Toscana I always get told I say that wrong but I never remember the right way to 74 00:07:09,920 --> 00:07:15,440 say it so I don't know but it's like way different at this point if you had the two next to each other 75 00:07:15,440 --> 00:07:19,360 you wouldn't really be able to recognize the way that I now make it versus how they made it 76 00:07:19,360 --> 00:07:24,480 because when I looked into how they made it I was like oh wow that's why it tastes so good it's 77 00:07:24,480 --> 00:07:31,600 just like heavy cream and spices instead of the heavy cream I use chicken broth but I still use 78 00:07:31,600 --> 00:07:39,120 some of the the bases of the soup in regards to like potato and onion not too finely sliced on 79 00:07:39,120 --> 00:07:45,360 either one but put in fairly early in the pot so that they end up almost disappearing into the 80 00:07:45,360 --> 00:07:50,960 into the soup and then you get chorizo sausage so you get some of the nice flavor spices of the 81 00:07:50,960 --> 00:07:56,480 chorizo sausage in there a hearty amount of additional spices and salt and pepper and 82 00:07:56,480 --> 00:08:01,200 other various things I don't remember all of them at this point before serving not that long 83 00:08:01,200 --> 00:08:06,960 before serving because I like it still having some of its um what would you call it like structural 84 00:08:06,960 --> 00:08:13,440 integrity that's probably not what a cook would call it but anyways I add kale so it's supposed 85 00:08:13,440 --> 00:08:19,280 to be like a hearty winter soup which is a bit different than the originals up in scana but that's 86 00:08:19,280 --> 00:08:26,320 another example of like I started with something and then yeah every time I'd make it I'd change it 87 00:08:26,320 --> 00:08:32,080 a little bit like how I would do the spicing back then was I would add this like base amount of spices 88 00:08:32,080 --> 00:08:38,080 that I would use every time and then I would taste and respice to try to get it to a point where it's 89 00:08:38,080 --> 00:08:43,040 actually like flavored well enough yeah that's the other main thing that I make other than that it 90 00:08:43,040 --> 00:08:47,360 doesn't get too varied in regards to like recipes I've actually come up with myself I don't think 91 00:08:47,360 --> 00:08:52,480 like cooking a steak counts as something that you came up with I can do normal things that people 92 00:08:52,480 --> 00:09:00,240 would normally do I guess but this and the soup are the more custom things I had this staple like 93 00:09:00,240 --> 00:09:06,480 meal that I would make which was we would get minute-made peach juice in the like frozen cans 94 00:09:07,200 --> 00:09:13,280 and we would make that and then I would make this bagel which had too much bacon and way too much 95 00:09:13,280 --> 00:09:18,240 lettuce a little bit of mayo and then the bagel was a blueberry bagel I have never figured out why 96 00:09:18,240 --> 00:09:23,520 that was good but it was good blueberries with bacon lettuce not a clue but that was fantastic 97 00:09:23,520 --> 00:09:29,280 I used to make those all the time you can check with chicken with this chicken because we're 98 00:09:29,280 --> 00:09:32,480 going to put stuff on top of it so no one's going to see the cut so if you do this when people aren't 99 00:09:32,480 --> 00:09:41,520 watching you can uh I usually take two utensils and just like slice into one of them pull it apart 100 00:09:41,520 --> 00:09:46,720 and that is not ready okay cool so now we know I think it's too hot because the outside's getting 101 00:09:46,720 --> 00:09:51,520 too cooked and the inside's not getting cooked enough I think I might have finished it on six 102 00:09:51,520 --> 00:09:55,520 and a half or seven but had it closer to five for most of the time I was cooking yesterday so 103 00:09:56,240 --> 00:09:58,320 oh well what do you have to do today mom 104 00:10:00,880 --> 00:10:06,320 she's ignoring me again parents these days just sitting on their phones disconnected from the 105 00:10:06,320 --> 00:10:11,760 world that looks good I think we're probably good to go on the chicken at this point to be honest 106 00:10:11,760 --> 00:10:16,160 now we're getting to the fun part so I'm gonna try to stay out of the way of this camera um 107 00:10:17,120 --> 00:10:21,120 so we prep our basil first and we're gonna leave it cooking I'm gonna turn it down slightly 108 00:10:21,120 --> 00:10:27,120 actually because I think the chicken's fine we're gonna leave it cooking for now you get some basil 109 00:10:27,120 --> 00:10:32,720 out and this basil is a little bit a little bit older than the stuff we were using at at the the 110 00:10:32,720 --> 00:10:39,520 old house so it's a little bit more pliable so I can put it on and it's gonna lay on the chicken no 111 00:10:39,520 --> 00:10:46,960 problem we kind of want to make a decent like coat of basil on the top so I'm gonna place those on 112 00:10:46,960 --> 00:10:53,600 for now it's much easier if you get like really big leaves of basil um some of these are smaller 113 00:10:53,600 --> 00:11:00,080 because in in all honesty I took the good ones last night when I made the stuff here um but it's 114 00:11:00,080 --> 00:11:04,720 still it's still doable it's just easier with big ones because you know you cover a higher 115 00:11:04,720 --> 00:11:10,800 percentage of the chicken so there's less work to do and then we get the prosciutto we have so 116 00:11:10,800 --> 00:11:17,760 much of this uh we have far more than we need but you don't need to get like deli cut prosciutto 117 00:11:18,480 --> 00:11:23,600 it it's not um you can just get whatever they have like on the shelf that's in a package and it'll 118 00:11:23,600 --> 00:11:30,240 be completely fine you don't like don't worry about it too much this is like fancy sliced of the deli 119 00:11:30,240 --> 00:11:36,080 stuff I don't know if it's better I have no idea it might be exactly the same I don't know if it 120 00:11:36,080 --> 00:11:40,560 costs more now that I'm thinking about it so I would just get whichever is cheaper if it's from 121 00:11:40,560 --> 00:11:45,120 a package or if it's from the deli whichever whichever one's more cost effective so I'm gonna I 122 00:11:45,120 --> 00:11:50,720 have to use multiple pieces usually I like using just one piece for this because um this is going to 123 00:11:50,720 --> 00:11:57,920 become more complicated when it comes to flipping the chicken so generally what I try to do is use 124 00:11:57,920 --> 00:12:02,960 one piece of prosciutto per chicken and actually rip it down slightly so that it like forms nicely 125 00:12:02,960 --> 00:12:08,400 around the chicken uh but these ended up being slices that were too small so I had to use multiple 126 00:12:08,400 --> 00:12:13,760 slices to build it up which when it comes to flipping the chicken might get a little bit chaotic 127 00:12:13,760 --> 00:12:19,360 but that's okay so all we have left to do is to flip the chicken and cook the prosciutto and the 128 00:12:19,360 --> 00:12:24,240 basil a little bit and then flip it back and then we're gonna plate and then cook the cheese while 129 00:12:24,240 --> 00:12:29,520 it's on the plate so we're gonna do that now and then I'm gonna use the the spatula here to try to 130 00:12:29,600 --> 00:12:33,600 keep the prosciutto like where it's at while I try to get the tongs out and do the same here 131 00:12:34,960 --> 00:12:39,600 oh see that came off that was a bad flip I'm gonna flip it back over and try to fix this 132 00:12:41,440 --> 00:12:47,040 and then try again that was still a little problematic but it was a little bit better 133 00:12:47,040 --> 00:12:56,080 sorry I blocked that camera get off of here get under there we'll make that work I'm not too worried 134 00:12:56,160 --> 00:13:00,000 about that we'll salvage that and now this doesn't take too long the prosciutto is really thin 135 00:13:00,000 --> 00:13:05,120 the basil is really thin this is a relatively quick process I like to try to watch it a little bit 136 00:13:05,120 --> 00:13:09,120 and you can see the the fat on the prosciutto starts to change the color a little bit 137 00:13:09,120 --> 00:13:13,360 and the prosciutto itself starts to like I don't know what you would actually call this but 138 00:13:15,040 --> 00:13:18,800 it changes an appearance significantly you can kind of tell that it's becoming cooked and you 139 00:13:18,800 --> 00:13:22,240 want it to be in that state there's a word for it I don't know what it's called you know what that's 140 00:13:22,240 --> 00:13:28,960 called um my ard reaction yeah I think that's it yeah which I might be using inappropriately here 141 00:13:29,760 --> 00:13:33,600 but I think that's the word that I'm looking for is my ard reaction that looks like it's cooked 142 00:13:33,600 --> 00:13:38,400 one thing that I screwed up here so as of note you heard me I think I said I turned the temperature 143 00:13:38,400 --> 00:13:42,720 down when I was like getting the stuff on top of there I should have turned it back up before 144 00:13:42,720 --> 00:13:47,440 flipping them so I'm letting this cook a little bit longer because usually it it would have cooked 145 00:13:47,520 --> 00:13:53,840 a lot faster so ideally you crank the heat up again before you do this process um but it's 146 00:13:53,840 --> 00:14:00,320 probably good enough yeah that looks good this one's a little bit more problematic okay we lost some 147 00:14:00,320 --> 00:14:07,920 of it we can just pull it on top it's fine okay covered by the cheese exactly yeah the appearance 148 00:14:07,920 --> 00:14:12,320 of this will disappear under the cheese so we're okay now the chicken in the ham and the basil 149 00:14:12,320 --> 00:14:18,240 that stuff is done so at this point we're going to pull it off get the cheese out and now we're 150 00:14:18,240 --> 00:14:23,680 working over here because we're pulling out my secret weapon which is the heat gun which I'm 151 00:14:23,680 --> 00:14:28,160 going to plug in really quick I'm trying to act fast because this isn't one of those situations 152 00:14:28,160 --> 00:14:31,840 where with like steak where you want to like let it rest like I have no intention of letting this 153 00:14:31,840 --> 00:14:38,640 rest so I'm trying to go quickly try to give a fairly healthy amount of cheese everyone likes 154 00:14:38,640 --> 00:14:43,680 cheese instead of ripping it you can kind of fold it under on itself and get it on top so that it 155 00:14:43,680 --> 00:14:48,880 fits the fold it under on itself trick I have done once ever before so we're going to hope that works 156 00:14:48,880 --> 00:14:54,880 and on this one I'm going to not do it just so that we have a control oh boy he says oh boy 157 00:14:55,680 --> 00:15:00,160 I've done this a few times now actually I'm pretty confident with it so I put it on the highest 158 00:15:00,160 --> 00:15:05,840 possible heat and on high so that it's actually getting the highest possible heat I wait a sec 159 00:15:05,840 --> 00:15:11,440 for it to heat up and then if you use your heat gun for other things which is like why we have one 160 00:15:12,320 --> 00:15:17,680 you might get cheese on it so when you're done get that cheese off you want to get really close 161 00:15:17,680 --> 00:15:23,520 and what we're looking for is for the cheese to melt a little bit and like bend around the chicken 162 00:15:23,520 --> 00:15:26,400 which is happening better on this side I'm going to try to do it on the side that's closer to you 163 00:15:27,840 --> 00:15:32,480 and you'll start seeing it sizzle like that and it should get some like charred dots 164 00:15:33,200 --> 00:15:34,880 that's what we're looking for 165 00:15:38,000 --> 00:15:41,360 the heat gun is still actually heating up so it'll do this faster so that's another thing 166 00:15:41,360 --> 00:15:47,440 you have to keep in mind if you actually do this part is that how the heat gun behaves 167 00:15:48,240 --> 00:15:53,600 is going to change so you shouldn't be trying to do things at the same speed the entire time 168 00:15:53,600 --> 00:15:59,040 you should be slowly increasing your speed as the heat gun slowly increases its heat 169 00:15:59,120 --> 00:16:01,920 now we're going to try this fold it over thing which I've only done once before 170 00:16:03,920 --> 00:16:06,720 should require more heat but that's also why we're doing this one second 171 00:16:07,520 --> 00:16:13,040 because the heat gun is you know more prepped and if uh if the person you're cooking for you think 172 00:16:13,040 --> 00:16:17,920 won't be impressed by the fact that you're using like an industrial style heat gun uh there are 173 00:16:17,920 --> 00:16:23,760 lots of other options for what you could use there's like cooking torches which look more you 174 00:16:23,760 --> 00:16:29,600 know purpose built um there's also I don't know other options I'm sure you can figure it out 175 00:16:30,400 --> 00:16:34,640 thinking you could probably just like keep it in the pan while it's cooking put on a lid add a 176 00:16:34,640 --> 00:16:41,360 little water and let it steam over I'm sure you could do that too I like this so I just do it this 177 00:16:41,360 --> 00:16:50,240 way I think it's cool we'll see how it goes yeah that's night and day compared to what we have 178 00:16:50,800 --> 00:16:55,440 okay you gotta try now I can take that if you want okay Luke I'll tell you one thing visually 179 00:16:55,440 --> 00:16:59,920 this looks so much better than the last one you did yeah you can spice in the last one if you 180 00:16:59,920 --> 00:17:05,040 want it was it was a lot worse all right okay how's it cook on the chicken though because you got 181 00:17:05,040 --> 00:17:09,760 you got that down pretty well last time looks pretty good this time too moment of truth 182 00:17:16,880 --> 00:17:19,840 I didn't taste that one I taste the other one but they should be pretty much the same 183 00:17:20,400 --> 00:17:26,480 this one definitely doesn't need more salt yeah there we go okay see I was I was like I felt like 184 00:17:26,480 --> 00:17:31,440 I lost so much cred because you know the whole like white people can't spice things so I was like 185 00:17:31,440 --> 00:17:37,200 man no I actually do spice things I swear this is really good this is actually really really good 186 00:17:37,200 --> 00:17:43,520 see like it's it's it's pretty darn good and it's easy right like it's it's not hard and I genuinely 187 00:17:43,520 --> 00:17:48,080 think a lot of people that don't cook stuff could learn how to cook this fairly quickly for sure 188 00:17:48,080 --> 00:17:52,240 which is my favorite part about it because like actual chicken corn on blue is really hard 189 00:17:52,240 --> 00:17:56,560 Emma heard that we were filming this video and decided that I could not dress normally 190 00:17:58,080 --> 00:18:04,560 so this was what she chose for me which I am now you know maybe a little bit self-conscious 191 00:18:04,560 --> 00:18:10,080 about because I started questioning some things I wear shorts every day she gave me jeans I never 192 00:18:10,080 --> 00:18:15,920 wear a belt with my jeans she gave me a belt I always wear like LTT shirts she gave me this 193 00:18:15,920 --> 00:18:20,800 thing which is actually from my mom so okay one thing this is the clothes that she gave me 194 00:18:21,680 --> 00:18:26,320 she picked these jeans at the store when we were out my mom picked this shirt for me 195 00:18:26,320 --> 00:18:30,880 this watch is from my brother from his wedding none of this stuff is stuff I 196 00:18:36,160 --> 00:18:39,440 maybe something to take from this is question your style a little bit 197 00:18:40,480 --> 00:18:44,480 because mine apparently sucks this was another thing that I was questioning a little bit 198 00:18:44,480 --> 00:18:54,320 what does this note say in quotes date night luke glasses belt and watch 199 00:18:54,320 --> 00:19:01,040 hair premade and candles so uh also in here I think I dropped it in the car but she gave me 200 00:19:01,040 --> 00:19:06,720 my hair gel which I never do it's just I don't put anything in my hair so apparently I should have 201 00:19:06,720 --> 00:19:14,000 done that and she suggests candles so if you want to take tips from someone that isn't me to 202 00:19:14,000 --> 00:19:20,000 potentially improve your night dress a little nicer have some candles and I glad I guess she 203 00:19:20,000 --> 00:19:26,080 finds glasses attractive because I never wear my glasses but I guess this is how I was supposed 204 00:19:26,080 --> 00:19:31,200 to look the whole time which mom just went oh so yeah apparently my face sucks and I need to put 205 00:19:31,200 --> 00:19:37,120 glasses on it but uh anyways that's it I don't know that's the chicken please feel free to change 206 00:19:37,120 --> 00:19:42,480 it in any way if you change something let me know I'd actually be super interested in how things go 207 00:19:42,480 --> 00:19:46,880 so if you like do your own marinades that would be cool if you change out the cheese I feel like 208 00:19:46,880 --> 00:19:52,480 that's like the next step of this I think provolone is needs to go I think the basil's good I think 209 00:19:52,480 --> 00:19:56,320 the prosciutto is good but I think the cheese could potentially be improved so if you try stuff 210 00:19:56,320 --> 00:19:59,920 let me know the whole idea of this thing is that it constantly evolves that's why I never really 211 00:19:59,920 --> 00:20:04,960 wrote it down yeah thanks for watching thanks for being subscribed I hope you're enjoying the the 212 00:20:04,960 --> 00:20:07,680 loot content they'll all be quite different from this to be honest