WEBVTT Kind: captions Language: en-US 00:00:00.020 --> 00:00:00.820 köttbullar 00:00:01.600 --> 00:00:02.220 OHH 00:00:02.540 --> 00:00:06.000 That's right. I make cooking videos now. Can you keep up?? 00:00:06.000 --> 00:00:11.220 We're gonna make meatballs to celebrate this hot new fresh personally designed merch. 00:00:11.700 --> 00:00:12.360 That's right! 00:00:12.420 --> 00:00:13.180 You like this, 00:00:13.180 --> 00:00:13.700 Marzia? 00:00:14.680 --> 00:00:16.890 Look at the shirt, not my butt 00:00:16.890 --> 00:00:18.680 Okay you can look at my butt, BUT NO ONE ELSE! 00:00:18.680 --> 00:00:19.860 We're gonna make meatballs 00:00:19.860 --> 00:00:25.720 And I'm gonna sell the meatballs as well, you can buy my meatballs. I'm gonna share my secret recipe 00:00:25.720 --> 00:00:28.220 We got the...the mince 00:00:28.500 --> 00:00:30.500 We got the cream 00:00:30.609 --> 00:00:32.609 We got the butter 00:00:32.800 --> 00:00:34.080 we got the bread crumbs 00:00:35.000 --> 00:00:36.640 We got the stock potting 00:00:37.080 --> 00:00:41.780 We got the..onion, patatas and the roure de la lingon! 00:00:42.040 --> 00:00:43.660 Let's go! Okay! 00:00:43.660 --> 00:00:47.120 Let's see if I remember how to cook this. Oh, actually you need, uh 00:00:50.530 --> 00:00:53.099 Need this you need this is as well the soy 00:00:53.680 --> 00:00:54.910 Number one. 00:00:54.910 --> 00:00:58.590 Wash your hands. That's right. No one wants your dirty germs 00:00:59.640 --> 00:01:01.640 on your shizz 00:01:06.100 --> 00:01:08.100 Do you wash your hands everytime, Marzia? 00:01:08.100 --> 00:01:09.840 Marzia: Uhh... let me think Felix: That's right 00:01:11.460 --> 00:01:12.280 I knew it 00:01:12.460 --> 00:01:14.520 Why am I sick right now Marzia? Hm? 00:01:15.280 --> 00:01:17.980 I'm doing this from my head, so if it's not like... 00:01:18.700 --> 00:01:21.160 ...perfect, you know, don't judge me. 00:01:21.340 --> 00:01:22.400 TRICK QUESTION 00:01:23.580 --> 00:01:27.800 It's gonna be perfect. Where's the cutting, where do you keep all your stuff woman? 00:01:28.640 --> 00:01:29.800 Do we have a real cutting knife? 00:01:29.860 --> 00:01:30.420 Marzia: Yeah 00:01:30.420 --> 00:01:30.920 Where? 00:01:32.440 --> 00:01:34.500 Marzia: Once you...eh... 00:01:34.500 --> 00:01:36.100 This is not a cutting knife, Marzia 00:01:36.580 --> 00:01:39.520 Marzia: I think, I used it yesterday, so it's in the dishwasher. 00:01:39.520 --> 00:01:41.000 Marzia: No, no, no. Those cups where they at it 00:01:42.800 --> 00:01:44.880 I-I need this one. I need this one. Marz: ...but It doesn't cut. 00:01:44.880 --> 00:01:45.980 WAMEN.... 00:01:46.420 --> 00:01:47.740 Don't question me right now,okay? 00:01:51.240 --> 00:01:52.580 Edgar's my assistant. 00:01:53.740 --> 00:01:54.360 Marzia: "Edger!" 00:01:54.360 --> 00:01:56.540 "Edger", if you don't know how to chop an onion 00:01:57.560 --> 00:01:59.120 Marzia: I don't know how to chop an onion 00:01:59.140 --> 00:02:02.120 Well, let me tell you how to, you cut the butts first right? 00:02:02.120 --> 00:02:03.090 Marzia: M-hm 00:02:03.090 --> 00:02:06.100 There's many different ways. Is this making you anxious? M: No. 00:02:06.560 --> 00:02:08.560 Man, this knife sucks dude 00:02:08.560 --> 00:02:09.640 Marzia: That's what I said! 00:02:10.440 --> 00:02:11.600 Marzia: Oh, look at that! 00:02:11.600 --> 00:02:13.860 Oh, wow, you were right Marzia 00:02:14.480 --> 00:02:15.560 Congratulations 00:02:16.900 --> 00:02:18.260 Oh, yeah, this is much better 00:02:19.760 --> 00:02:25.980 Right. You chopped those, and then you chop it in half, then you just peel off the edges. There you go 00:02:26.900 --> 00:02:29.100 Marzia: Yeah, but like I wanna see how you do it. 00:02:29.100 --> 00:02:32.300 Marzia: ...Y'know the cues without having actually got them onions juiced 00:02:33.220 --> 00:02:35.680 Oh, no... Oh, there's a secret trick 00:02:35.680 --> 00:02:37.440 Marzia: Yeah? Do you know the secret trick? 00:02:37.440 --> 00:02:39.440 There's a secret trick M: Edgar do you know it? 00:02:39.600 --> 00:02:42.340 Edgar knows it, he has to sign a contract. 00:02:42.340 --> 00:02:44.340 I just chop it, into tiny pieces 00:02:44.600 --> 00:02:47.560 That's the trick. If you're gonna keep the onion in 00:02:48.209 --> 00:02:53.359 Yeah, that's that flavor, but you don't want the meatballs to have like the onions in it, okay? 00:02:53.360 --> 00:02:57.520 You want to chop it so small that you're literally just adding the flavor of the onion 00:02:57.900 --> 00:03:01.600 You know what am saying? Let's just do half an onion. I don't like onion that much 00:03:02.400 --> 00:03:04.460 *long sigh from Felix* 00:03:06.000 --> 00:03:08.000 What are you laughing at huh? 00:03:08.000 --> 00:03:10.000 Marzia: Your really long sigh. 00:03:10.260 --> 00:03:15.530 Yeah onion makes me sigh, okay? Doesn't make me cry, it makes me sigh. This a nihilistic onion. 00:03:15.530 --> 00:03:20.479 See this is what I need like the big knife. Cuz then I'm just gonna destroy this goddamn onion. Yeah this works 00:03:21.360 --> 00:03:26.630 This is how they do it in every good cooking show Garrett and Ramsey get out of here. The other one... 00:03:27.360 --> 00:03:28.160 You too... 00:03:28.360 --> 00:03:30.360 Someone's curious if we're cooking. 00:03:30.360 --> 00:03:32.360 "Is that food? Is Felix cooking? My God!" 00:03:32.540 --> 00:03:33.940 "That never happens" 00:03:34.000 --> 00:03:40.580 Real men don't cry when they cut the onion, not a tear. Zoom into my face Marzia. Not a single tear 00:03:44.940 --> 00:03:46.560 Why am I doing this 00:03:46.560 --> 00:03:51.260 Took a little time, but you know it's worth it. Okay. It's worth it. We're gonna go grab a 00:03:51.930 --> 00:03:55.370 Custard and we're gonna put that oh, that's wrong. Yeah 00:03:56.400 --> 00:04:02.900 Put that on. Get some butter you know you have an Italian girlfriend. Oh you have to put with olive oil, Felix 00:04:04.340 --> 00:04:05.060 Butter? 00:04:05.240 --> 00:04:05.960 Marzia: Yeah 00:04:06.220 --> 00:04:06.980 Baby! 00:04:09.500 --> 00:04:11.500 Let's add that onion 00:04:12.269 --> 00:04:14.269 Let it zimmer shimmer 00:04:14.910 --> 00:04:22.130 Let it do something. Something happens. Okay? There you go look at that look at that onion we can clean up meanwhile 00:04:22.260 --> 00:04:24.260 Is it not right Marzia? 00:04:24.500 --> 00:04:27.120 You can you can clean Marzia: Dude! I do all the time.. Don't believe it. 00:04:27.120 --> 00:04:29.360 - And cook at the same time 00:04:29.360 --> 00:04:32.040 M: Don't believe it. I hate you sooo much (We don't, Marzia) 00:04:32.580 --> 00:04:38.779 Look at this. I'm not doing anything else so I might as well just clean up 00:04:38.779 --> 00:04:40.779 M: We just did the dishes up there with - 00:04:40.830 --> 00:04:46.969 I'm still the one with the knife Marzia. Yeah, thank you, so you just want to get the onion some color pretty much 00:04:48.020 --> 00:04:52.060 That's it, then you want to grab a bowl. I don't have a bowl so I'm using a plate 00:04:54.840 --> 00:04:56.840 And then we're gonna mix that with the 00:04:57.140 --> 00:05:02.380 The mince we're using a... vegetable? But no, vegetarian. It's good. It's much better 00:05:02.390 --> 00:05:08.269 I'll show you why it's better in a second. This works the same way with regular mince basically you get the cream 00:05:08.790 --> 00:05:10.790 Oh my god, it's so slippy 00:05:14.330 --> 00:05:16.629 You get the cream there we go 00:05:17.480 --> 00:05:19.480 And you get the bread. Bread crumbs, right 00:05:20.030 --> 00:05:25.269 So it's all eh... it's all about mixing. I don't really go for a recipe 00:05:25.270 --> 00:05:32.530 I sorted like add a little bit of bread crumbs. If it's too moist more bread crumbs, if it's too dry more cream 00:05:33.200 --> 00:05:37.509 Potato, patata you know what I mean? add a little bit of cream and add the bread crumbs 00:05:37.910 --> 00:05:39.910 Then you get your hands dirty 00:05:41.660 --> 00:05:45.759 Feels good, very nice. You like this Marzia? 00:05:47.900 --> 00:05:49.520 You like this 00:05:49.520 --> 00:05:51.020 Mmm 00:05:51.020 --> 00:05:56.229 This is why you need a bowl cuz god damn. This is hard. Just wrap work. Those meatballs, ahh? 00:05:56.900 --> 00:06:01.300 Mmm. See, we're starting to get the meatball. Should I just make one big one? -No. 00:06:01.880 --> 00:06:03.540 Here's the reason why? 00:06:05.840 --> 00:06:10.000 You can eat the ball raw if you do with veggie meat doesn't taste that good yet. Feels like it's missing something 00:06:10.280 --> 00:06:13.040 We'll add a little bit of pepper and salt... It starting to taste nice now 00:06:13.100 --> 00:06:14.510 Marzia: What do you have going on over here? 00:06:14.510 --> 00:06:17.710 Forgot to tell you you got a boil up potatoes if you don't know how to boil potatoes 00:06:17.710 --> 00:06:19.900 I don't know what to tell you man. You're dumb 00:06:19.900 --> 00:06:23.200 M: I would never lick my fingers while I'm cooking 00:06:23.480 --> 00:06:26.830 Yeah, well that's the pleasure of cooking is that you can eat meanwhile? 00:06:26.900 --> 00:06:28.580 Marz: Y-wh-but you are sick! 00:06:28.580 --> 00:06:29.930 No, I'm not M: Yes you are! 00:06:30.420 --> 00:06:33.960 So are you, so whatever. We can leave that for a while. Make those 'taters boil. 00:06:34.440 --> 00:06:39.460 While the potato boil we can roll the balls and get a really roll these huh look at that 00:06:40.190 --> 00:06:42.190 beautiful 00:06:42.290 --> 00:06:44.120 Swedish meatball 00:06:44.120 --> 00:06:45.340 Not Swedish at all 00:06:45.340 --> 00:06:52.810 But you know so the Swedish meatball like any typical country dish is based on just grabbing stuff you have in the house 00:06:52.810 --> 00:06:54.460 Maybe you have an old old meat 00:06:54.460 --> 00:06:57.310 You know just grind that shit down make some meatballs out of it 00:06:57.680 --> 00:07:02.289 Get some 'taters from the yarn get some you know milk that cow that you got in the back 00:07:05.180 --> 00:07:08.229 We roll the balls we're just waiting for that potatoes to boil 00:07:09.230 --> 00:07:14.860 You wanna... the balls doesn't hold the heat very long so you want to time it so that when the potatoes are done? 00:07:14.860 --> 00:07:21.040 That's sort of when you start cooking the balls. Okay, now we're gonna cook the meatballs in some very nice butter 00:07:23.099 --> 00:07:25.759 I used two pans just to make it a quicker could it 00:07:25.759 --> 00:07:27.759 M: But you have so little? You can keep them --- 00:07:27.780 --> 00:07:30.700 Do you think I can do them in one? M: Yeah. - You're probably right. 00:07:30.700 --> 00:07:32.700 You know what? It was unfair for me to judge Marzia 00:07:32.780 --> 00:07:36.470 Yeah, you cook for me every single day like a real woman 00:07:37.560 --> 00:07:41.629 Little sexist statement, but it's very nice. Put it on sort of low heat 00:07:43.080 --> 00:07:44.400 You don't want to burn the edges 00:07:44.500 --> 00:07:47.440 Keep'em moving 00:07:47.800 --> 00:07:49.800 Very nice look at that 00:07:50.540 --> 00:07:53.260 Bouuut'oofull! Look 't that. It's getting there 00:07:55.860 --> 00:07:58.040 They look great, I'm very happy with them. 00:07:58.040 --> 00:08:01.200 Brown, crispy looking thing 00:08:01.900 --> 00:08:03.260 Means they're ready, take them out. 00:08:03.460 --> 00:08:07.960 Okay, the taters are almost done meatballs are done. We're gonna use the last bit of cream 00:08:09.220 --> 00:08:12.280 Low temperature and just put that in there 00:08:14.340 --> 00:08:16.729 And then you're gonna add some soy get that brown color 00:08:18.120 --> 00:08:20.320 *soy, cream and vinegar hits the Felix* So good! 00:08:20.640 --> 00:08:24.460 'taters are done while we left that one that you know get that really filminess 00:08:25.560 --> 00:08:27.560 Will prepare the last 00:08:28.080 --> 00:08:30.000 Ow. 00:08:30.000 --> 00:08:34.339 I did it hundred percent, correct? Thank you. There we go. Did not burn my hand at all 00:08:36.959 --> 00:08:38.959 How many meatballs do you want Marzia? 00:08:38.959 --> 00:08:40.959 M: Uhmmmm six? 00:08:41.190 --> 00:08:43.600 Six meat balls. D'you want the sauce on yours? 00:08:43.600 --> 00:08:44.399 -Mhm 00:08:44.399 --> 00:08:48.078 Oh wow, we got really thick. Look at that beautiful thickness 00:08:48.839 --> 00:08:50.839 Look at that thickness Marcia 00:08:52.649 --> 00:08:54.649 It doesn't look good? 00:08:54.649 --> 00:08:56.649 Marzia: I dunno. 00:08:57.900 --> 00:08:58.900 Marzia: I only want it in the... 00:08:59.000 --> 00:09:01.000 Too bad. Too bad. M: ...meatballs. 00:09:01.420 --> 00:09:04.680 Oh maahh Gawd mmmhhh 00:09:04.980 --> 00:09:07.320 We're gonna have some roure de la lingon! 00:09:07.760 --> 00:09:14.000 very nice it will contrast that the sweetness will be very nice to contrast all the fat and salt 00:09:15.120 --> 00:09:17.120 And there you go 00:09:19.200 --> 00:09:21.259 Look at that beautiful uniform 00:09:25.110 --> 00:09:28.940 It's damn good meatball man. Oh perfect 00:09:33.120 --> 00:09:35.120 Yes, so good 00:09:35.640 --> 00:09:38.500 How do you like it - Mmm? That's good? 00:09:38.960 --> 00:09:43.040 -Very nice Very nice. That was so good. I'm very pleased 00:09:43.710 --> 00:09:45.600 great meatballs, great life 00:09:45.600 --> 00:09:50.750 I'll leave the recipe in the description if you guys want to do it post a picture of your meatballs 00:09:50.870 --> 00:09:57.139 You can also buy my meatballs on the store along with this very dirty, but very clean-looking 00:09:58.920 --> 00:10:04.879 Meatball shirt, it's designed by me. I'm very happy with it and that post a picture of you wearing it as well 00:10:04.920 --> 00:10:07.699 Thanks for watching leave me like if you enjoyed. Squat, fam.