This is actually the second time we've filmed this. We filmed it back in the house when we're
doing all those April Fool pranks but I screwed it up so it is possible to screw this recipe up.
I haven't cooked it for years before this series of events and I forgot a fairly key
component which was that the chicken had to be pre-marinated. The problem with that was by
stacking all the ingredients on top of this recipe instead of how you traditionally do it
where you stuff everything in the middle. With non pre-marinated chicken it made it so that there
was like this flavor bomb at the top and then just this enormous valley of no flavor whatsoever
and it was kind of a weird and very bad experience. So my girlfriend after I told her how disappointed
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
pre-marinated chicken. So the exact pre-marinated chicken I used to use isn't available anymore
but I found some from another place so we're going to use that. She also reminded me of some
sides that I used to prepare with it so I had forgotten and tried to remember what the sides
were but I was wrong. What I used to do was get the like tray of quinoa from Costco that you can buy
and I would just portion out like a scoop of quinoa on each plate and then I would buy broccolini
and just I wouldn't really cook the broccolini much I would just throw it in the pan after I was
done with the chicken get some of the juices from that on the broccolini salt and pepper
or maybe if I had some extra if I had like ripped up some of the provolone which we'll get into later
I could use the extras of the provolone and put that on top of the broccolini and cook that on top
so you'd have like a green some carbs and then the chicken and it was kind of well rounded but
today we're just going to do the chicken and I mean buying pre-bought stuff from Costco and
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
complicated you have olive oil which you put in the pan to cook the chicken and you're just cooking
pre-marinated chicken in a pan and then putting basil on top of it and then putting prosciutto
on top of that and then flipping that over once so once the chicken is cooked basil prosciutto flip
that over cook the prosciutto and the basil on top of the chicken flip that over again put provolone
and then what I used to do is this weird complicated trick that was supposed to look cool
where I used two spatulas and I would flip this whole thing over and cook the cheese and then flip
it back over again but I'm bad at that now I was very practiced at that back then I can't do that
anymore so I have a fun trick where I use this like crazy heat gun and just like heat ray the cheese
on top and it actually works super well so that was not part of the old recipe but this whole thing
is like this ever-evolving process so I'm cool with the fact that it changed and if you want to
change anything about this maybe use a different cheese I haven't done almost any experimenting
on different types of cheese especially since I the reason why I used provolone was because
it was thick so when I did that flipping thing it would hold together but now that I'm not even
doing that like there's probably a better cheese that you could use I'm sure I don't know a ton
about cheese but I'm sure there's a variety of options with all that being said we're probably
going to splice in some some bits from the previous shoot where we went over things like how if you
have fresh basil on a plant you can you can do this ripping technique to make it sit flat on the
chicken better but now I just have it from a container so I don't need to do that let's get
this underway I was just talking to my mom because I cooked it for mom and dad last night
and they both liked it a lot and I was I was reminiscing on how bad it was the last time
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
simple you're just trying to prove on like a third date or something that you're not useless
like this is you're not trying to blow their mind like look I'm the best cook ever you're
trying to be like look I can do things in a kitchen and if we were to live together in the future I
would be useful in some form and then you should also try to get like the rest of your house in
order and be like look I can be a clean person and I can be not useless when it comes to prepping
food that's what you're trying to communicate no it's not the world's greatest thing but I think
it's pretty good um I think last night I settled on six and a half on this burner I think that's
what I did okay oh I probably should have waited for the pan to be a little hotter but it is what
it is so I did do that thing again where I cooked it and people liked it and then I changed something
but I'm pretty confident in this one and like this is just part of this whole thing I would
change it all the time right so one of the reasons why I liked cooking this often was because I would
make little changes every time and then test to see how different people liked it so is there still
the black spot in the garage probably yeah so for scouting war season four we built probably
one of my favorite computers I've ever built which was this like mad max inspired crazy computer
builds that I did with rod we went down to this like scrap yard and found like old pistons from a
truck or something and like all this other crazy stuff and part of it was on fire we found these
like tiki torch lamps and a butane torch actually there was like a very legit butane torch flame
coming out of the front of it and then there was two tiki torch lamp things shooting a bunch of
flames out of the top and we showed it off in the garage here and it left like a black spot of like
smut or whatever on the roof so that's probably still there and then I think it was like a year
before that or something it's important if you don't do the flip isn't going to come out properly
so yeah there's that in that garage and the the couch behind you is where like Linus and everybody
was sitting to watch the judging happen when that was going on another shoot that we did
when when I was funk man so I was wearing a full white disco suit I had a fake afro on and a fake
mustache and I borrowed was it dad's keyboard borrowed that and I like held it like this when
I was like rocking with the keyboard and I was out by a pool out there and then if you ever watched
the like Linus and Luke reacts to Luke's first tech video which was a tech video that I filmed
for my own channel like two years or something before I started working with Linus of a
ducky keyboard I was standing right here and my mom was filming it right there
my other favorite staple dish that I make is a soup that was originally based on Olive Garden's
Zuppa Toscana I always get told I say that wrong but I never remember the right way to
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
you wouldn't really be able to recognize the way that I now make it versus how they made it
because when I looked into how they made it I was like oh wow that's why it tastes so good it's
just like heavy cream and spices instead of the heavy cream I use chicken broth but I still use
some of the the bases of the soup in regards to like potato and onion not too finely sliced on
either one but put in fairly early in the pot so that they end up almost disappearing into the
into the soup and then you get chorizo sausage so you get some of the nice flavor spices of the
chorizo sausage in there a hearty amount of additional spices and salt and pepper and
other various things I don't remember all of them at this point before serving not that long
before serving because I like it still having some of its um what would you call it like structural
integrity that's probably not what a cook would call it but anyways I add kale so it's supposed
to be like a hearty winter soup which is a bit different than the originals up in scana but that's
another example of like I started with something and then yeah every time I'd make it I'd change it
a little bit like how I would do the spicing back then was I would add this like base amount of spices
that I would use every time and then I would taste and respice to try to get it to a point where it's
actually like flavored well enough yeah that's the other main thing that I make other than that it
doesn't get too varied in regards to like recipes I've actually come up with myself I don't think
like cooking a steak counts as something that you came up with I can do normal things that people
would normally do I guess but this and the soup are the more custom things I had this staple like
meal that I would make which was we would get minute-made peach juice in the like frozen cans
and we would make that and then I would make this bagel which had too much bacon and way too much
lettuce a little bit of mayo and then the bagel was a blueberry bagel I have never figured out why
that was good but it was good blueberries with bacon lettuce not a clue but that was fantastic
I used to make those all the time you can check with chicken with this chicken because we're
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
watching you can uh I usually take two utensils and just like slice into one of them pull it apart
and that is not ready okay cool so now we know I think it's too hot because the outside's getting
too cooked and the inside's not getting cooked enough I think I might have finished it on six
and a half or seven but had it closer to five for most of the time I was cooking yesterday so
oh well what do you have to do today mom
she's ignoring me again parents these days just sitting on their phones disconnected from the
world that looks good I think we're probably good to go on the chicken at this point to be honest
now we're getting to the fun part so I'm gonna try to stay out of the way of this camera um
so we prep our basil first and we're gonna leave it cooking I'm gonna turn it down slightly
actually because I think the chicken's fine we're gonna leave it cooking for now you get some basil
out and this basil is a little bit a little bit older than the stuff we were using at at the the
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
problem we kind of want to make a decent like coat of basil on the top so I'm gonna place those on
for now it's much easier if you get like really big leaves of basil um some of these are smaller
because in in all honesty I took the good ones last night when I made the stuff here um but it's
still it's still doable it's just easier with big ones because you know you cover a higher
percentage of the chicken so there's less work to do and then we get the prosciutto we have so
much of this uh we have far more than we need but you don't need to get like deli cut prosciutto
it it's not um you can just get whatever they have like on the shelf that's in a package and it'll
be completely fine you don't like don't worry about it too much this is like fancy sliced of the deli
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
costs more now that I'm thinking about it so I would just get whichever is cheaper if it's from
a package or if it's from the deli whichever whichever one's more cost effective so I'm gonna I
have to use multiple pieces usually I like using just one piece for this because um this is going to
become more complicated when it comes to flipping the chicken so generally what I try to do is use
one piece of prosciutto per chicken and actually rip it down slightly so that it like forms nicely
around the chicken uh but these ended up being slices that were too small so I had to use multiple
slices to build it up which when it comes to flipping the chicken might get a little bit chaotic
but that's okay so all we have left to do is to flip the chicken and cook the prosciutto and the
basil a little bit and then flip it back and then we're gonna plate and then cook the cheese while
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
keep the prosciutto like where it's at while I try to get the tongs out and do the same here
oh see that came off that was a bad flip I'm gonna flip it back over and try to fix this
and then try again that was still a little problematic but it was a little bit better
sorry I blocked that camera get off of here get under there we'll make that work I'm not too worried
about that we'll salvage that and now this doesn't take too long the prosciutto is really thin
the basil is really thin this is a relatively quick process I like to try to watch it a little bit
and you can see the the fat on the prosciutto starts to change the color a little bit
and the prosciutto itself starts to like I don't know what you would actually call this but
it changes an appearance significantly you can kind of tell that it's becoming cooked and you
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
called um my ard reaction yeah I think that's it yeah which I might be using inappropriately here
but I think that's the word that I'm looking for is my ard reaction that looks like it's cooked
one thing that I screwed up here so as of note you heard me I think I said I turned the temperature
down when I was like getting the stuff on top of there I should have turned it back up before
flipping them so I'm letting this cook a little bit longer because usually it it would have cooked
a lot faster so ideally you crank the heat up again before you do this process um but it's
probably good enough yeah that looks good this one's a little bit more problematic okay we lost some
of it we can just pull it on top it's fine okay covered by the cheese exactly yeah the appearance
of this will disappear under the cheese so we're okay now the chicken in the ham and the basil
that stuff is done so at this point we're going to pull it off get the cheese out and now we're
working over here because we're pulling out my secret weapon which is the heat gun which I'm
going to plug in really quick I'm trying to act fast because this isn't one of those situations
where with like steak where you want to like let it rest like I have no intention of letting this
rest so I'm trying to go quickly try to give a fairly healthy amount of cheese everyone likes
cheese instead of ripping it you can kind of fold it under on itself and get it on top so that it
fits the fold it under on itself trick I have done once ever before so we're going to hope that works
and on this one I'm going to not do it just so that we have a control oh boy he says oh boy
I've done this a few times now actually I'm pretty confident with it so I put it on the highest
possible heat and on high so that it's actually getting the highest possible heat I wait a sec
for it to heat up and then if you use your heat gun for other things which is like why we have one
you might get cheese on it so when you're done get that cheese off you want to get really close
and what we're looking for is for the cheese to melt a little bit and like bend around the chicken
which is happening better on this side I'm going to try to do it on the side that's closer to you
and you'll start seeing it sizzle like that and it should get some like charred dots
that's what we're looking for
the heat gun is still actually heating up so it'll do this faster so that's another thing
you have to keep in mind if you actually do this part is that how the heat gun behaves
is going to change so you shouldn't be trying to do things at the same speed the entire time
you should be slowly increasing your speed as the heat gun slowly increases its heat
now we're going to try this fold it over thing which I've only done once before
should require more heat but that's also why we're doing this one second
because the heat gun is you know more prepped and if uh if the person you're cooking for you think
won't be impressed by the fact that you're using like an industrial style heat gun uh there are
lots of other options for what you could use there's like cooking torches which look more you
know purpose built um there's also I don't know other options I'm sure you can figure it out
thinking you could probably just like keep it in the pan while it's cooking put on a lid add a
little water and let it steam over I'm sure you could do that too I like this so I just do it this
way I think it's cool we'll see how it goes yeah that's night and day compared to what we have
okay you gotta try now I can take that if you want okay Luke I'll tell you one thing visually
this looks so much better than the last one you did yeah you can spice in the last one if you
want it was it was a lot worse all right okay how's it cook on the chicken though because you got
you got that down pretty well last time looks pretty good this time too moment of truth
I didn't taste that one I taste the other one but they should be pretty much the same
this one definitely doesn't need more salt yeah there we go okay see I was I was like I felt like
I lost so much cred because you know the whole like white people can't spice things so I was like
man no I actually do spice things I swear this is really good this is actually really really good
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
think a lot of people that don't cook stuff could learn how to cook this fairly quickly for sure
which is my favorite part about it because like actual chicken corn on blue is really hard
Emma heard that we were filming this video and decided that I could not dress normally
so this was what she chose for me which I am now you know maybe a little bit self-conscious
about because I started questioning some things I wear shorts every day she gave me jeans I never
wear a belt with my jeans she gave me a belt I always wear like LTT shirts she gave me this
thing which is actually from my mom so okay one thing this is the clothes that she gave me
she picked these jeans at the store when we were out my mom picked this shirt for me
this watch is from my brother from his wedding none of this stuff is stuff I
maybe something to take from this is question your style a little bit
because mine apparently sucks this was another thing that I was questioning a little bit
what does this note say in quotes date night luke glasses belt and watch
hair premade and candles so uh also in here I think I dropped it in the car but she gave me
my hair gel which I never do it's just I don't put anything in my hair so apparently I should have
done that and she suggests candles so if you want to take tips from someone that isn't me to
potentially improve your night dress a little nicer have some candles and I glad I guess she
finds glasses attractive because I never wear my glasses but I guess this is how I was supposed
to look the whole time which mom just went oh so yeah apparently my face sucks and I need to put
glasses on it but uh anyways that's it I don't know that's the chicken please feel free to change
it in any way if you change something let me know I'd actually be super interested in how things go
so if you like do your own marinades that would be cool if you change out the cheese I feel like
that's like the next step of this I think provolone is needs to go I think the basil's good I think
the prosciutto is good but I think the cheese could potentially be improved so if you try stuff
let me know the whole idea of this thing is that it constantly evolves that's why I never really
wrote it down yeah thanks for watching thanks for being subscribed I hope you're enjoying the the
loot content they'll all be quite different from this to be honest