WEBVTT

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This is actually the second time we've filmed this. We filmed it back in the house when we're

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doing all those April Fool pranks but I screwed it up so it is possible to screw this recipe up.

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I haven't cooked it for years before this series of events and I forgot a fairly key

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component which was that the chicken had to be pre-marinated. The problem with that was by

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stacking all the ingredients on top of this recipe instead of how you traditionally do it

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where you stuff everything in the middle. With non pre-marinated chicken it made it so that there

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was like this flavor bomb at the top and then just this enormous valley of no flavor whatsoever

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and it was kind of a weird and very bad experience. So my girlfriend after I told her how disappointed

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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

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pre-marinated chicken. So the exact pre-marinated chicken I used to use isn't available anymore

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but I found some from another place so we're going to use that. She also reminded me of some

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sides that I used to prepare with it so I had forgotten and tried to remember what the sides

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were but I was wrong. What I used to do was get the like tray of quinoa from Costco that you can buy

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and I would just portion out like a scoop of quinoa on each plate and then I would buy broccolini

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and just I wouldn't really cook the broccolini much I would just throw it in the pan after I was

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done with the chicken get some of the juices from that on the broccolini salt and pepper

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or maybe if I had some extra if I had like ripped up some of the provolone which we'll get into later

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I could use the extras of the provolone and put that on top of the broccolini and cook that on top

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so you'd have like a green some carbs and then the chicken and it was kind of well rounded but

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today we're just going to do the chicken and I mean buying pre-bought stuff from Costco and

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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

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complicated you have olive oil which you put in the pan to cook the chicken and you're just cooking

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pre-marinated chicken in a pan and then putting basil on top of it and then putting prosciutto

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on top of that and then flipping that over once so once the chicken is cooked basil prosciutto flip

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that over cook the prosciutto and the basil on top of the chicken flip that over again put provolone

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and then what I used to do is this weird complicated trick that was supposed to look cool

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where I used two spatulas and I would flip this whole thing over and cook the cheese and then flip

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it back over again but I'm bad at that now I was very practiced at that back then I can't do that

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anymore so I have a fun trick where I use this like crazy heat gun and just like heat ray the cheese

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on top and it actually works super well so that was not part of the old recipe but this whole thing

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is like this ever-evolving process so I'm cool with the fact that it changed and if you want to

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change anything about this maybe use a different cheese I haven't done almost any experimenting

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on different types of cheese especially since I the reason why I used provolone was because

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it was thick so when I did that flipping thing it would hold together but now that I'm not even

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doing that like there's probably a better cheese that you could use I'm sure I don't know a ton

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about cheese but I'm sure there's a variety of options with all that being said we're probably

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going to splice in some some bits from the previous shoot where we went over things like how if you

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have fresh basil on a plant you can you can do this ripping technique to make it sit flat on the

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chicken better but now I just have it from a container so I don't need to do that let's get

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this underway I was just talking to my mom because I cooked it for mom and dad last night

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and they both liked it a lot and I was I was reminiscing on how bad it was the last time

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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

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simple you're just trying to prove on like a third date or something that you're not useless

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like this is you're not trying to blow their mind like look I'm the best cook ever you're

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trying to be like look I can do things in a kitchen and if we were to live together in the future I

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would be useful in some form and then you should also try to get like the rest of your house in

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order and be like look I can be a clean person and I can be not useless when it comes to prepping

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food that's what you're trying to communicate no it's not the world's greatest thing but I think

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it's pretty good um I think last night I settled on six and a half on this burner I think that's

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what I did okay oh I probably should have waited for the pan to be a little hotter but it is what

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it is so I did do that thing again where I cooked it and people liked it and then I changed something

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but I'm pretty confident in this one and like this is just part of this whole thing I would

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change it all the time right so one of the reasons why I liked cooking this often was because I would

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make little changes every time and then test to see how different people liked it so is there still

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the black spot in the garage probably yeah so for scouting war season four we built probably

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one of my favorite computers I've ever built which was this like mad max inspired crazy computer

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builds that I did with rod we went down to this like scrap yard and found like old pistons from a

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truck or something and like all this other crazy stuff and part of it was on fire we found these

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like tiki torch lamps and a butane torch actually there was like a very legit butane torch flame

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coming out of the front of it and then there was two tiki torch lamp things shooting a bunch of

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flames out of the top and we showed it off in the garage here and it left like a black spot of like

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smut or whatever on the roof so that's probably still there and then I think it was like a year

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before that or something it's important if you don't do the flip isn't going to come out properly

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so yeah there's that in that garage and the the couch behind you is where like Linus and everybody

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was sitting to watch the judging happen when that was going on another shoot that we did

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when when I was funk man so I was wearing a full white disco suit I had a fake afro on and a fake

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mustache and I borrowed was it dad's keyboard borrowed that and I like held it like this when

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I was like rocking with the keyboard and I was out by a pool out there and then if you ever watched

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the like Linus and Luke reacts to Luke's first tech video which was a tech video that I filmed

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for my own channel like two years or something before I started working with Linus of a

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ducky keyboard I was standing right here and my mom was filming it right there

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my other favorite staple dish that I make is a soup that was originally based on Olive Garden's

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Zuppa Toscana I always get told I say that wrong but I never remember the right way to

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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

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you wouldn't really be able to recognize the way that I now make it versus how they made it

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because when I looked into how they made it I was like oh wow that's why it tastes so good it's

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just like heavy cream and spices instead of the heavy cream I use chicken broth but I still use

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some of the the bases of the soup in regards to like potato and onion not too finely sliced on

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either one but put in fairly early in the pot so that they end up almost disappearing into the

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into the soup and then you get chorizo sausage so you get some of the nice flavor spices of the

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chorizo sausage in there a hearty amount of additional spices and salt and pepper and

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other various things I don't remember all of them at this point before serving not that long

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before serving because I like it still having some of its um what would you call it like structural

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integrity that's probably not what a cook would call it but anyways I add kale so it's supposed

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to be like a hearty winter soup which is a bit different than the originals up in scana but that's

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another example of like I started with something and then yeah every time I'd make it I'd change it

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a little bit like how I would do the spicing back then was I would add this like base amount of spices

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that I would use every time and then I would taste and respice to try to get it to a point where it's

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actually like flavored well enough yeah that's the other main thing that I make other than that it

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doesn't get too varied in regards to like recipes I've actually come up with myself I don't think

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like cooking a steak counts as something that you came up with I can do normal things that people

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would normally do I guess but this and the soup are the more custom things I had this staple like

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meal that I would make which was we would get minute-made peach juice in the like frozen cans

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and we would make that and then I would make this bagel which had too much bacon and way too much

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lettuce a little bit of mayo and then the bagel was a blueberry bagel I have never figured out why

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that was good but it was good blueberries with bacon lettuce not a clue but that was fantastic

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I used to make those all the time you can check with chicken with this chicken because we're

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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

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watching you can uh I usually take two utensils and just like slice into one of them pull it apart

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and that is not ready okay cool so now we know I think it's too hot because the outside's getting

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too cooked and the inside's not getting cooked enough I think I might have finished it on six

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and a half or seven but had it closer to five for most of the time I was cooking yesterday so

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oh well what do you have to do today mom

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she's ignoring me again parents these days just sitting on their phones disconnected from the

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world that looks good I think we're probably good to go on the chicken at this point to be honest

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now we're getting to the fun part so I'm gonna try to stay out of the way of this camera um

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so we prep our basil first and we're gonna leave it cooking I'm gonna turn it down slightly

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actually because I think the chicken's fine we're gonna leave it cooking for now you get some basil

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out and this basil is a little bit a little bit older than the stuff we were using at at the the

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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

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problem we kind of want to make a decent like coat of basil on the top so I'm gonna place those on

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for now it's much easier if you get like really big leaves of basil um some of these are smaller

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because in in all honesty I took the good ones last night when I made the stuff here um but it's

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still it's still doable it's just easier with big ones because you know you cover a higher

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percentage of the chicken so there's less work to do and then we get the prosciutto we have so

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much of this uh we have far more than we need but you don't need to get like deli cut prosciutto

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it it's not um you can just get whatever they have like on the shelf that's in a package and it'll

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be completely fine you don't like don't worry about it too much this is like fancy sliced of the deli

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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

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costs more now that I'm thinking about it so I would just get whichever is cheaper if it's from

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a package or if it's from the deli whichever whichever one's more cost effective so I'm gonna I

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have to use multiple pieces usually I like using just one piece for this because um this is going to

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become more complicated when it comes to flipping the chicken so generally what I try to do is use

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one piece of prosciutto per chicken and actually rip it down slightly so that it like forms nicely

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around the chicken uh but these ended up being slices that were too small so I had to use multiple

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slices to build it up which when it comes to flipping the chicken might get a little bit chaotic

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but that's okay so all we have left to do is to flip the chicken and cook the prosciutto and the

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basil a little bit and then flip it back and then we're gonna plate and then cook the cheese while

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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

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keep the prosciutto like where it's at while I try to get the tongs out and do the same here

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oh see that came off that was a bad flip I'm gonna flip it back over and try to fix this

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and then try again that was still a little problematic but it was a little bit better

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sorry I blocked that camera get off of here get under there we'll make that work I'm not too worried

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about that we'll salvage that and now this doesn't take too long the prosciutto is really thin

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the basil is really thin this is a relatively quick process I like to try to watch it a little bit

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and you can see the the fat on the prosciutto starts to change the color a little bit

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and the prosciutto itself starts to like I don't know what you would actually call this but

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it changes an appearance significantly you can kind of tell that it's becoming cooked and you

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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

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called um my ard reaction yeah I think that's it yeah which I might be using inappropriately here

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but I think that's the word that I'm looking for is my ard reaction that looks like it's cooked

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one thing that I screwed up here so as of note you heard me I think I said I turned the temperature

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down when I was like getting the stuff on top of there I should have turned it back up before

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flipping them so I'm letting this cook a little bit longer because usually it it would have cooked

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a lot faster so ideally you crank the heat up again before you do this process um but it's

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probably good enough yeah that looks good this one's a little bit more problematic okay we lost some

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of it we can just pull it on top it's fine okay covered by the cheese exactly yeah the appearance

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of this will disappear under the cheese so we're okay now the chicken in the ham and the basil

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that stuff is done so at this point we're going to pull it off get the cheese out and now we're

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working over here because we're pulling out my secret weapon which is the heat gun which I'm

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going to plug in really quick I'm trying to act fast because this isn't one of those situations

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where with like steak where you want to like let it rest like I have no intention of letting this

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rest so I'm trying to go quickly try to give a fairly healthy amount of cheese everyone likes

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cheese instead of ripping it you can kind of fold it under on itself and get it on top so that it

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fits the fold it under on itself trick I have done once ever before so we're going to hope that works

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and on this one I'm going to not do it just so that we have a control oh boy he says oh boy

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I've done this a few times now actually I'm pretty confident with it so I put it on the highest

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possible heat and on high so that it's actually getting the highest possible heat I wait a sec

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for it to heat up and then if you use your heat gun for other things which is like why we have one

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you might get cheese on it so when you're done get that cheese off you want to get really close

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and what we're looking for is for the cheese to melt a little bit and like bend around the chicken

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which is happening better on this side I'm going to try to do it on the side that's closer to you

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and you'll start seeing it sizzle like that and it should get some like charred dots

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that's what we're looking for

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the heat gun is still actually heating up so it'll do this faster so that's another thing

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you have to keep in mind if you actually do this part is that how the heat gun behaves

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is going to change so you shouldn't be trying to do things at the same speed the entire time

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you should be slowly increasing your speed as the heat gun slowly increases its heat

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now we're going to try this fold it over thing which I've only done once before

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should require more heat but that's also why we're doing this one second

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because the heat gun is you know more prepped and if uh if the person you're cooking for you think

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won't be impressed by the fact that you're using like an industrial style heat gun uh there are

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lots of other options for what you could use there's like cooking torches which look more you

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know purpose built um there's also I don't know other options I'm sure you can figure it out

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thinking you could probably just like keep it in the pan while it's cooking put on a lid add a

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little water and let it steam over I'm sure you could do that too I like this so I just do it this

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way I think it's cool we'll see how it goes yeah that's night and day compared to what we have

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okay you gotta try now I can take that if you want okay Luke I'll tell you one thing visually

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this looks so much better than the last one you did yeah you can spice in the last one if you

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want it was it was a lot worse all right okay how's it cook on the chicken though because you got

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you got that down pretty well last time looks pretty good this time too moment of truth

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I didn't taste that one I taste the other one but they should be pretty much the same

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this one definitely doesn't need more salt yeah there we go okay see I was I was like I felt like

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I lost so much cred because you know the whole like white people can't spice things so I was like

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man no I actually do spice things I swear this is really good this is actually really really good

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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

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think a lot of people that don't cook stuff could learn how to cook this fairly quickly for sure

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which is my favorite part about it because like actual chicken corn on blue is really hard

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Emma heard that we were filming this video and decided that I could not dress normally

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so this was what she chose for me which I am now you know maybe a little bit self-conscious

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about because I started questioning some things I wear shorts every day she gave me jeans I never

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wear a belt with my jeans she gave me a belt I always wear like LTT shirts she gave me this

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thing which is actually from my mom so okay one thing this is the clothes that she gave me

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she picked these jeans at the store when we were out my mom picked this shirt for me

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this watch is from my brother from his wedding none of this stuff is stuff I

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maybe something to take from this is question your style a little bit

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because mine apparently sucks this was another thing that I was questioning a little bit

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what does this note say in quotes date night luke glasses belt and watch

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hair premade and candles so uh also in here I think I dropped it in the car but she gave me

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my hair gel which I never do it's just I don't put anything in my hair so apparently I should have

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done that and she suggests candles so if you want to take tips from someone that isn't me to

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potentially improve your night dress a little nicer have some candles and I glad I guess she

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finds glasses attractive because I never wear my glasses but I guess this is how I was supposed

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to look the whole time which mom just went oh so yeah apparently my face sucks and I need to put

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glasses on it but uh anyways that's it I don't know that's the chicken please feel free to change

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it in any way if you change something let me know I'd actually be super interested in how things go

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so if you like do your own marinades that would be cool if you change out the cheese I feel like

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that's like the next step of this I think provolone is needs to go I think the basil's good I think

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the prosciutto is good but I think the cheese could potentially be improved so if you try stuff

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let me know the whole idea of this thing is that it constantly evolves that's why I never really

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wrote it down yeah thanks for watching thanks for being subscribed I hope you're enjoying the the

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loot content they'll all be quite different from this to be honest