Original Video: fish and chips calzone

Good Fine Evening Fellow YouTubers is a most glorious occasion as I have been presented with a brand new tobacco pipe as a couple to my collection and I got for my collection that's a nice collection. This is the other new one that was sent to me. Very cool. It goes with the other two that I have right here my ashtray. and a pokey right in there. This one I keep in the case just because it's longer than the stems on these other pipes. This is what they call a Gandalf pipe. This is called a Sherlock. As a pipe smoker, you get people who collect pipes and try different tobacos and he could never run out of pipe tobacco YouTube. Now while I smoke on my Gandalf, I'm going to be telling you the course of this video. What's the sexy goth bad boy stuck cooking up this fine evening? Well, I am cooking up a fish and chips calzone. Sort of a American like Italian-British take on like three different cultures. Going together. And you still have even looked at me like, okay that's a little fucking weird, what the fuck, you know what I'm saying? I want to cook up a couple of pre-ingredients, but before I get to making some dankness, I don't know, smoke some delicious pipe tobacco. This is a mixture of cigar butt tobacco and cigarette tobacco. Oh, the ghost likes to make noise in my kitchen. Is the ghost hungry? Do you want to smell some delicious food? It's going to be a little weird man. I'm telling you, but you're only welcome to hang out. Oh no, I'm not afraid of the ghost in my apartment. No, it's just an extra unseen guess. He or she gets, whatever you want to call it. I wonder if ghosts are like super sensitive of that shit. Did you just call me an it? Who the fuck do you think you are? I'm like, oh geez, now the ghost is starting to sound like a younger millennial. Okay, stop. Now, but… A gift for you, Mr. Josh, we are huge fans. Me, these, we are huge fans. You shred on the guitar. You might counteract this, I do apologize, I don't know how hard time reading this, but… Hey Josh, we are huge fans, you shred on the guitar, enjoy the gifts. Please add us on Facebook, Christian Danger, Coffee, and San and Lily Coffee coffee from Michigan. All right. I'll definitely do that when I can, most definitely. Thank you for the awesome pipes they got here safe and sound. I had a gangloff pipe just like this one but it broke. Which sucks because these like solid metal stemmed you know pipes are pretty legit Give it a nice little charlite, pack it down with a tamper that I have. So that essentially ends up being an extra tamper, which is always handy in case you use the other one. So that essentially ends up being an extra tamper, which is always handy, in case you lose the other one you have. But being a pipe smoker my hands tend to get rather ashy. Because sometimes when the bull is done, I'll dump it out into my palm into an ashtray. I'll just double straight in the ashtray. That's the nice thing about smoking a tobacco pipe. Facebook and YouTube. Sitting here heaven. Oh. Damn. A lot of the cigar tobacco in this here bag came from some of the cigar roaches that my fans had sent me. Pretty much every cigar roach at my fans had sent me, pretty much every cigar roach, that the fans had sent, another fan had sent me. I broke it up into the bag and it gets you by in a pinch if you're out of the cigarettes. Maybe people have like a sickerol tobacco, like you want this? Yeah sure, a bag full of cigarette tobacco, yeah sure. And whatever tobacco you can get your hands on, just mix it into a big bag. Pipe-spung Wisdom, YouTube, if you have a pipe, you have tobacco. Like you've all seen me cook bacon on my channel with four, so… you've also seen me cook bacon on my channel before so you also see me cook curly fries. So these stuff like that's going to be done off camera. Just you know me? And yeah, I'm doing a live video on Facebook. Wow. I cook some darkness on YouTube, double Here's the thing about it, if you're gonna put bacon on top of the Calzone on top of the pizza, you're gonna want to pre-cooked it. Because you don't want to pre-cooked it. Because you don't want raw pork on the inside of your shit. That's so bad for your health. It's definitely a wand maker's pipe, eh? It's definitely a wand maker's pipe, eh? Is it really, really, I do apologize. Shit, excuse me. But I'm about to be I go. And I can't set the Gandalf in my ashtray, it's just… certain in there like… like that. And if you're scooching back… just like that… It's a nice little collie goal for the ashtray there. All right. Well because my hands get covered in ash when I soak a pipe, I want to wash my hands just for the fun of it. I'll go. I'll go. I'll go. I'll. I'll. I'll. I'll. I'll eat. I'll. I got a lot of the snow for them, I got a fun summer with you in the war again. It's all good. We have to see my eyes. We've been here. And they're going to the hour planted and by the It has similar in Godfuckle. Damn, my cheese-eating strawberry water, I wash my Watch where I throw that shit. Fucking wave my hand on a plate and tips over. I'll. Okay. One of the second things. One second you've seen it. Sometimes when your hands get dirty, you use some dishes and it gets nice and clean, look at that. Now all you see is the black nail polish but my nails are clean, the hands are clean and dry and quick. Now we are a sedatory for for our meal here. I'm Oh. All right, so check this out, YouTube this shit out okay we're putting the bacon in this here calzone I don't have any pizza sauce so I'll have to improvise with some barbecue sauce I Let's quote a link, the stove turned on. This is black label, thick cut, buddy. And that one needs to open it up with. And then we need to open it up with. And be rather careful with opening your bacon. I'll keep it away with you. Just do a little tear like that. You make a simple slit like that. If you make a simple slit right there, you should be able to get it open. You make a simple slit right there. You make a simple slit right there, you should be able to get it open. Yep, there we go, just like that. Boa! Oh, now this smells good. Now I take some Tony seasoning, give it, sprinkle on the, here, just leave for seasoning our bacon. You don't need that much just a little bit. Maybe like a pinch more. There we'll say like a little bit for the curly fries too. Now I take out from three pieces, and just turn them off in the house, three or four pieces, and two pieces, just a lot of silicon. We should have. This is a pretty thick bacon. I only need like two pieces of the calzomeo. Legit. This bacon is so fucking thin, if you take two pieces and tear it in half, it's like, oh damn. I said, I'm not going out, but when I hit the sink and wash my hand if I quick. I had just a little bit of corn oil in the bottom of the pan to fry her up. Just do the line, sprinkle, let's see, on each slot. There we go. It's not season for that bacon. So we'll move all kinds of fries. And it has to stove on high so it could be bacon a little bit faster. Gown as quickly as possible. Now I want to grab a clean bowl to put our cooked baking into that way we can make assembling this fish and chips,ouse on much easier. Give them a quick clip. Of course you might already know about them hardmeets curley fries. What up dough? Wait a small bowl of these going for our cattle zone. I'll. I actually got five pieces in the air with that fine. I mean shifts giving french fries or actual potato chips. We're using both. We'll get to that in a second. I'll. It's alright, it's alright. I lost your bacon over a crecree point, born hurt. I want to make sure all my bacon's cooked and juice and juice are out there for the calisone. After a lot of tubes, you cook that bacon to a certain point. When you cook it in the calizón, it's going to cook a little more and I'll all the way through it. So you get that bacon to that point where it'll be fully cooked by the time. You put it in a cold colds out. And through the miracle of time, we have a bowl full of bacon. We got like a couple pieces in here for the Calzone. Mmm. This bacon smells fantastic. You know, I'm going to try a piece of this because I've never actually had this brand. Let's see how this they cook bacon do. You You see how nice and evenly cooked. Oh yeah. Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, fuck, hot. Fresh, these are cooked all the way through. Oh yeah. Oh yeah. All right, so all these ingredients are going to be set in front of my desk here. Now they are our pre-cooked stuff made up YouTube. Here's where the fish and chips calzone comes together. I don't have any pizza sauce, but all I improvise. All improvise with barbecue sauce. I'm sure it'll taste fine just the same. But you want to go out like a baking tray or a piece of stone? You're thinking to yourself, where in the flying fuck is he going with all this nonsense? Oh, you don't even know. spread out. I highly recommend that. Not a sponsor. We have here some pre-made pizza dough. This is going to be the foundation for our pizza pocket. Now there's a seal right there. There. There we go. Give it a couple good whack with a knife. Pop it open. Hashtag empty can. Now I'm going to find that sweet spot in the dough where we roll this bitch up. I mean barbecue sauce and bacon go hand in hand so we might as well try it right? And you never know it can turn out out good it could turn out a complete fucking disaster but that's the fun of cooking with cobra is it not? We get to try and learn things together. well works what doesn't work. And here's the thing of it. You want to preheat your up into 420 degrees and then you want to cookheat your oven to 420 degrees, and then you want to cook your calzone for or pizza for about 28 minutes, exact. Magic combination right there, people. We are good and good. We have Head County, Head County, Apple Habenero. Despite their names, these barbecue sauces are very sweet and very delicious, not the sponsor. Head County makes good seasoning and good barbecue sauce. So I want to drizzle some barbecue sauce. So I drizzle some barbecue sauce. So I drizzle some barbecue sauce on the barbe barbecue sauce. So when I drizzle some bar pea sauce on the inside of this bad boy, I needed like that. Yeah, buddy. And then you're in the layer of the other kind. Just a lack of that. Now I want to add just a little bit of Frenchies, horseshratish, spicy brown mustard, mustard, brown mustard mustard mustard, because… Then I want to add just a little bit of Frenchies, horseshrattish, spicy brown mustard. Because why the fuck not? And give it a little bit of a spicy kick. Sounds like someone's Asperger's was talking shit again. Just kidding, it not a sponsor. Nope, I'm not sponsored by any of these cool cobras. I'm just giving you all my honest opinion. I'm telling you right now, when you ain't got piece of sauce, you can improvise. Now we got our sauce. So we got all of our sauces on there just like that. You want to make sure there's no holes in the bottom of your dough when you're doing this otherwise go fuck it all up. Now I want to take the baking we just cooked, that's next. Put that on the bottom because I already cooked. because I already cooked. cooked, that's next. Put that on the bottom because I already cooked. Well, quite nicely. If I do say you saw myself. As you go, double that bacon grease on top, there we go. Oh, double that bacon grease on top from the bowl. There we go. So next we're going to add some of the cheese baby. Oh look at that, get the Marcelloeta cheese baby. Oh look at that, got the mozzarella. My hands are a little greasy from handling the bacon but we'll make it work. Oh, you're a piece of shite. You're not going that way in. You have ways in making you talk. What's the other let me know? Hey motherfucking your pre-he is done? Decend. There we go. Got the cheese open. There we go. Got the cheese open. Y'all on my popular guide tonight for some reason. Okay. I'm a popular guy tonight for so long reason. Okay. Back to the cooking video. I'll enter that phone call later. So now on top of that bacon and sauce goodness, put a bunch of that mozzarella cheese on top. There we go, that's a nice healthy amount. There's a little bit more in the middle so it's nice and gooey. And then we're going to take some pepperones. So that pizza bologna, ain't no phony, because you know it's pepperoni. Oh, there we go. Not quite the way I wanted it to open, mind you, but at least it to. Sometimes life doesn't work out the way we want it to. So I guess we make the best of a shitty situation. 7 8 8 So we make the best of it. And I'm on top of those pepperonies, we're just going to put some bloody curly fries. Just an ob is curly fries, man. All these flippers are good. All these flippers are good. And why not? I want to throw ony sardines. Try to break off on me like that. I noticed the pop tap came off and I just opened it with my finger without cutting myself. Like a ninja. That sardine juice on there just like that. Now if you don't like sardines this is optional but this is how you make a god damn fish and chips Calzone. Sardin is so fucking good dude. Oh yeah. Some of you look out there who likes sardin, you know, exactly what I'm talking about. There's one left in the can when I'm going to eat it. They're basically miniature fish. basically miniature fish. I don't know. I want to put some pizza pringles and some not-so-cheezed gerrillas man. This is what this monstrosity looks like now, hey? Jolly good. Looks fucking hella good, dude. Maybe a couple less sardines. Now I'll make some way for the other ingredients. There we go. Four sardines will be enough for that. That's looking good. Hmm. I'm going to eat in it, so I'm like taking a couple of things more. Like, seven sardines and a can, eight, three. I play no games. You too and Facebook. I break in a certain scene. I have like seven starting in a can, eight, three, and there's four on top. So I'll take these pizza pringles right here. You too and Facebook. I'm breaking up these pizza pringles all up on this mother trucker. There we go. All right. So we're going to take. All right. So we're going to take our ingredients. I want to push them down just like that. One, you definitely want a little bit of room to rule this. This might require the top pizza roll. If you need… That's all right. I don't have anything else. That's all right, I have a pan and I have good to go to it. The treeos are much bigger, so it's not going to take much to cover the top of those. Sweet. Now to complete this layer, I want to add more cheese and one more sugar dough. I want to pinch it off. I want to bake it. Now will this be the dangerous calzone I've ever made? Possibly. Maybe. I don't know about y'all, while I'm cooking me something up to eat and I figure if I want to cook me something up to eat, sweating in this summer heat, make this one a little delicious treat. So help all those chips and what have you. Stick together to that fish. I do a lot of thin layer of mozzarella cheese on top. I'm sweating like crazy so I'm knocking on my nose on my sleeve. Try to keep as as sanitary as humanly possible. I'm trying to keep as sanitary as humanly possible. Because then people will be like, oh well your nails look disgusting, I just do dishes and wash my hands. Always, you know, people will find a reason to complain about anything anymore. Boom. And now we're going to repeat the same process that we did opening the same process that we did opening the first can of dough. There we go. Give it a couple good flax, broke the seal. Awesome sauce. Another empty one. And again, if you look along the roll of your dough, you'll see a part where it's comes unrolled. Right here, you'll see. Right there, see what I'm saying? Ooh. Oh man, it's sweating like a dog up in this bitch, but that's all right. Right there, see what I'm saying? Ooh. and stretch the dough on top of everything that we just put on here. Oh yeah, we're gonna have to pinch the dough off so that if it leaks out a little bit, that's all right. What I'm gonna do is start off on this side, work my way around, sitting here, to prevent it from leaking. I'm gonna try to pinch and tuck everything into a giant massive pizza pocket looking thing. Is it going to be the prettiest? Probably not. But how's it going to taste? We about to find out. Now I think everything in the middle here should melt together quite quite nicely. And doing this to where, hopefully nothing leaves out. So it's much like needing a pie crust. You want to flatten your dough together. That way, both of these stick together like they're supposed to. That's not looking too shabby. In the spots we can touch it up and kind of… out. There we go. That looks pretty good. Sitting here. And pack it into a more of a hot pocket shape. Kind of square it off. And this is a bit time consuming, yes. But, oh, there we go. That is beautiful all the way around. It's nice and tucked in. I'm 80%… No, here's the thing. I'm 80% British show, so this is kind of, I don't know, this is like crossing Italian, British UK type food with American. And, um, yeah, no fucking idea how it's gonna taste, but we fucking made it, yeah? I'll do a little bit of seasoning on top of that crust I'll get in the oven. We don't need a whole lot of seasoning. We don't want to over-season it. We're just a little bit right there. Very light, we sprinkle on top. Keep in mind Facebook and YouTube, I did not use the whole cup cap lid of it just enough to lightly season the top. It was a look at this monstrosity before I throw it in the fucking oven man. This seems going to be massive. You could legitimately cut this in the four slices easy. I could do it for 28 so I'll put the timer on for 29 minutes. So it sounds at first minute. I'm starting like a dog. Ah! There we go. I want to crack a window right quick. Give me a second. It's good to crack a window when you're cooking anyways. in any ways. Too much of a mess making around my chair and my floor, but we can clean that up right quick. Give me a second Facebook, you need to. Vacuum don't work, but it could be worse. At least you got a broom and dust pan. I can be in here and just, you know, sweep it up. After we made it, we'll just clean it up, just like that, there we go. I don't have my cell phone, so this is the best way I can do a cooking video at the moment. Now, I'm watching me clean up after myself, after making it. It's not very entertaining, but… We'll get to the good shit here in a minute. Good things take time. I'm Oh, All right show you crazy motherfuckas out there on YouTube and Facebook We got a tank ass Calzone on the way Mountain Dew throw back show that logo not a sponsor sponsor So the pop, so the pop, so the pop, so the pop, so the pop, so the pop, It's about a hundred and some odd callea hundred and what is that? Oh geez 170 calories per can like I give a shit. It just goes to these bad boys right fucking here Here. Can crush for all my awesome fans. Tuning into another cooking with Cobra. Ooh. It's definitely a hot summer's Eve. Ooh. Gracious………………………………………………………..!……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… I was Eve. Ooh, gracious. Phew. But I don't camera walking the cradle of Phyllis' shirt today because it is in fact Daniel Phyll's birthday. Cheers. I've been a cooking video in quite some time and I'm filming this video live on YouTube while I record it or live on Facebook while I record it on for YouTube. Yeah, which is a cool concept because then my fans can see the cooking videos before I hit YouTube so I can get a sneak peek behind the scenes kind of deal. Of course when you were all black you choose to suffer through the heats you know during the winter you're warm as fuck. So while we chill out for a good 28 minutes, we can smoke some pipe tobacco and bullshit on Canada. Oh. Oh. cooked, you can eat them raw. You can eat those sardines raw, but cooking them into a cow's own shouldn't be bad for you. Because I already fucking cooked essentially once in the can. But, um, got my trusty gand off back out and all that tobacco. So I sit and puff on some good and make stuff in this earbag. I'm not. I was doing with some drama the last couple of days, YouTube, and I don't want to discuss it. Like, I did what I had to, for the right reasons. Simply because I don't feel like putting up with all the bullshit. It's a hot one today folks. July 25th. I'll keep those um those three in my ashtray, but this one, when I'm done smoking out of my Gandalf, I'm keeping it in the case it came with. This is just one of those pipes you have to be careful with because yet tobacco pipes can break very easily if you're not careful with them. So be extra careful when smoking out of something like this. This would be a pipe I'd mostly smoke at home because of how line is, you know what I'm saying, you have to hold it constantly or put it in your pocket, have this big old stem sticking out, you know what I'm saying? You have to hold it constantly or put it in your pocket. I have this big old stem sticking out. You know what I'm saying? Yeah. Now if you want to save some matches or a wider fluid, carp the bowl with your thumb and watch what happens. You can usually get it going rather quickly. All that a calzone cooks up show off these sexy pipes. So, I ran into, uh, with the tattoo artist and get my coat. So, uh, I ran into, uh, with the tattoo artist and did my Cobra. He's like, dude, how'd that turn out? I showed him, like, well, other than that mosquito bite, which happens, you know, it's pretty much good. And he's looking at it like, hell yeah, I do, that's sharpest shit. And I says to him, I says, to and his buddies, I says, I recommend you guys all the time in town because people see the sick Cobra tattoo on my left arm and they'll be like, yo, would you get that done at? And I'm like black Sunday. Or else, dude? It's like the best place in town to get a tattoo. They smell of tobacco in my blood and they're just like, nope. I've never been smoking my tobacco in my Gandalf pipe on cooking. It's just a good idea to crack open the windows in that way. The smell of the cooking doesn't just overwhelm. This is good tobacco, but it's a non-aromatic, so it's going to have that particular scent to it. It's going to smell most like cigar. But it gets you by in a pinch, as I've said before, if you have a tobacco pipe, you have tobacco. I mean I make wands for a living which is pretty sweet and this is definitely quite fitting isn't it? It's a wizard's pipe like oh instead of a gand off the great goth or some, I don't know. Actually, no, I think the correction will be Dark Lord King Cobra, but that's a stretch. It's just a stage name, mind you. I don't actually expect people to call me that in real life. And I will see what it looks like when it's all said and done. I might periodically get up and check on it just to see how it's looking. Now the key to making a successful hot pocket, especially one that big, make sure your dough is needed perfectly, want to make sure there's no holes on the bottom or the top. Anything 28 minutes will be enough to cook all that. Watch. which allows you to make basically a thin-cressed pizza, which works, you know what I'm saying? Like, sometimes making your own pizza versus going out to a restaurant every now and then, switch it up a bit, do it at home. I can tell you right now, YouTube and Facebook, there is a satisfactory feeling in building your own calzone or pizza. Visually creating a work of arts and watching it come to life. And I was going to do the Curly Fries and Bacon separately, but as I had to say, fuck it, it's going on the cooking video. And there's still one high get the Bacon cooked up quickly enough, boom, there you go. This is definitely a pretty pipe for the collection. Clearly that bowl is getting hot. Hang on. There we go. There we go. Once the bowl in this one's cashed, set this beets down back in the box, and then I'll showcase the other pipe that I got sunk out of it too. out of it too. Of course by the time that Calzone is done cooking, this bowl could be cached. So I'll eat before I do anything. I'm going to have to let it cool off though before I cut into it. I have in this bowl. I have this bowl is pretty warm. Actually what I want to do is I want to take the tobacco I have in this bowl and scoop it out into my other pipe right here right quick. I was testing out a bunch of tobacco pipes with some pipe tobacco off camera breaking them in. You know my fans love me when they're send me free tobacco pipes. And I got four basic pipes I can use in my collection. out of fan make-of-free tobacco pipes. and I got four basic pipes I can use in my collection. I had a fan make me have one hell of a kick-house custom tobacco pipe and it was legitimately pretty fucking bad-ass. Then I have a couple fans sent me stuff and that's cool. Always greatly appreciated. Take the scooper of our pipe tool. There we go. A little pinch of tobacco that was on the bottom of the bowl. is a great break. There we go. A little pinch of tobacco that was on the bottom of the bowl. is a break to be loaded into the other pipe and then I'll top off with fresh tobacco that way yeah like I said this pipe comes with a beautiful case and a spare pipe tool should I lose the one I have knock on wood and uh… dude that calzone's smelling dank as fuck on wood. And, uh, let's see, ooh. Dude, that Calzellin's smelling dank as fuck. Oh my god, dude, the barbecue sauce and everything in there, just cooking, just ooh. All right. This one is a wee bit smaller but this one is more Sherlock's shaped. I can definitely dig it. Let me grab some of that fresh tobacco here. Sometimes you take a empty bag and maybe your cigarette smoker and you save your butts, like you squeeze your butts into a bag. Every little pet your tobacco you get adds up. So then one day when you're out of cigarettes for a couple days and you need tobacco tobacco you go into your fresh reserve and there you go. Maybe you smoke swishers, fairly as black and mild, they don't matter. You smoke many cigars, cigarettes, regular-sized cigars in general. You can save your butts and put the tobacco in bags. Which is a simple but effective whifack if you're needing to smoke tobacco in a pinch. And you can just see the leaf on the cigar. Tobacco is, yeah. And with those thicker cigars, I put up some dankness on the back. I'll break it up into pieces and then just stick it in there. But, uh, I don't sit here and back a bowl to back on me pipe. While we cook up some dankness on YouTube and Facebook. There we go. pipe tobacco. Nice non-clogged, we would poke down to the mill. Now sometimes I can take a minute for it to get started but taking the time to relax and enjoy a good bowl of pipe tobacco is it's a nice way to you know you take time and you contemplate and think you rethink and you examine your life and what you've done with it and not exactly proud of what I've done for most of my life, but owning up too and accepting it is a part of growing up. Humans will say things to each other in the heat of a moment when they're angry, sad, depressed, hurt, or whatever the case may be. fresh bowl of tobacco. Check on the Calzone, I'll be right back. And about five minutes left. Yes. All righty, through the Miracle of Time, we almost have a Calzone, ladies and gentlemen, which is five to four minutes left on the Calzone, on the Calzone, on the Calzone, through the Miracle of Time we almost have a Calzone, ladies and gentlemen, which is five to four minutes left on the Calzone. Do not mind the echo Facebook, I do apologize, but I'm making a video on Quick Time Player so I can have a cooking video for YouTube. And I figured out I'd film it live on Facebook so that way y'all can see it before it's YouTube. And I opened the oven to check on it with five minutes to go. And it looks good. As Emperor Palpatine would say, good, good, good good release your hunger I mean fish and chips is kind of a UK sort of thing We're putting like an American Italian twist on it There you go because I did believe the first piece if I'm not American Italian twist on it. There you go because Because I do believe that the first pizza was invented in Sicily if I'm not mistaken. The fuck is wrong with you. That's not pizza. And then there's some of you who are looking at that going, you know what? It looks kind of good. I'm gonna have to try that sometime. It don't matter. We all have our own opinions. That's what makes the world so grand. About 5 to 4 minutes till Dankness. I'd like to read to you the notes that came with the tobacco pipes for YouTube of course. Hi Josh. We are huge fans. You shred the guitar. Enjoy the gifts. Please add us on Facebook. Christian, Coffee, and Sam and Lily Coffee from Christian. All right, I can do that here in a bit. In fact, I'll go to my friend requests. All right now, all the Calzone's cooking up. I love all my fans, dude. You guys make doing the YouTube awesome and selling the wants just awesome. And I really do appreciate that. I really do appreciate that. I really do. So let's see. Anybody who sends me a free tobacco pipe here and there, I mean… You could tell're obviously fans. Anybody who takes the time to… You are already a friend of this person, righteous. And who else? Uh, Samuellea. All right. But yeah, I can definitely add, you know, real quick. There's a lot of Sam coffees, so I'm not sure which one it is, but I did add Christian coffee to my friend's list. Um, let's try Lily Coffee. To my friends list. Um, let's try Lily Coffee, let's see if that helps. If I can't find Sam's actual, which one, you know, I'm saying the right one, then just hit me up. Oh, spilt it wrong. There we are. Holy cheese. Holy cheese. There's a lot of lily coffee's. Okay, yeah, I know, I don't know which one's the right one. But Christian Coffee, thank you for the Pipes brother, I got them. Safely in the mail, I's always done. Hold on, I'm gonna take it. That'll work out quite nicely. I mean there were a couple of spots where it opened up just a little bit. But none of the cheese leaked out so we're golden. I want that cool off before I cut into it. Mmm, that's not delicious. I'll grab ourselves a solar pump for when we finish it. But this thing is pretty massive yo. So Sam and Lily just hit me up on Facebook and Josh can you add Delilah? Zach. She bought a wand as well, possibly, yes. Now here's the thing slick. I wouldn't cut that. Now here's the thing slick. I wouldn't cut that, uh, calzone deal in half, two big pieces, short sweet to the point. I'll let it cool off a bit before we check out that massive cross section, doing a Fish and Ships Calzone for YouTube. Now some of the stuff I can't do on camera because I don't have my phone but we're making the best of it here you know and that's what laughs all about making the best of it. The cream soda is not a sponsor but it is delicious. I also like the root beer. ANW root beer and cream soda is where it's at people. You go to the restaurant and frosty root beer mug. Oh yeah. Now we're cooking. Poor action. Mind you Cream, it is an avenue caffeine, but it has a shit ton of sugar, which is still just as good. than this but pour up that golden goodness into the cup. Oh look at that, look at that YouTube. The golden nectar of the Soda Gods. That's the only way you could physically describe A&W cream soda. It tastes so good, it's like the golden soda nectar of the Soda Gods. I'm just saying. Can crush for A&W. And for an awesome fan. And for an awesome Calzone. Son of a whore fuck. Now that's all right. Let's see if you have to fix. There was a part a little bit. Okay. This recipe is mundane, weird, random, weird, random, random, but that's quite right. Now before I've dug into the piece I've cut. Before I've dug into the piece I've cut. Before I've dug into the piece I've cut. Before I've dug into the piece I've cut, I want to show you the cross section of this here Calzone. This is the other half of it. There you go people. There's the cross section of the finished product. 420 degrees, 28 minutes. Boom. Crussed, cooked all the way through. Nice golden brown. Ingredients all melted together in the middle just like a that. Yeah. your face get it. Now to be brutally fair this could legitimately serve three to four people easy dude. This one was the more fucked upside because I didn't cut it all the way through so I got all the ingredients coming out right here but it don't matter because it's food, you know Okay, the barbecue sauce on the crust Yeah, that's working together quite nicely. Hey out. I got food for the next two days, ma'am, this is… This thing is freaking massive, YouTube. Look at that. first. Okay. Hold up. All right. Even though I didn't quite cut it right, oh, that's all right. I'll flip it over onto this side, that way, yeah, make this easier to eat. It's like me by I didn't cut it very right on this side. It came apart just a little bit. Which would not have happened if I would have used cooking spray on the cooking tray, but… Yeah, that's alright. This thing still turned out massive and not only is it massive, but it's definitely calzone-ish. This is definitely a fish and chips calzone. Mm. I'm like in the combination of stuff on this man. Oh, here we go. The crust has a nice crispiness to it. And the bottom of it's a little bit burnt, but… It's not too burnt. It's still giving a nice, crispy sort of… Now you see all the chips in the cheese, sitting in the middle. This piece of that's starting and bacon. Yuh. to pass up. Now last time I put sardines and a pizza, it was way too spicy, yo. Way too spicy. Disaster. This, this is doable. I mean between the Tony seasoning and the hors radish mustard it's a nice little heat. It's not in your face like oh fuck my mouth is on fire no this is a nice respectable heat. So if you feel like punishing your toilet tomorrow, yeah. All jokes aside, don't. This is pretty good. Hmm. That's definitely a pretty feeling. I want a skepticism. Sorry. Much more on that. For a minute. I'm I'll. Well I tell you what you two back there some good eats that might have taken about two hours back there some good eats that might have taken about two hours to make, but totally worse the weight. Definitely a dink, dank, um, fattening, good eats right there, yep. Anyways, this is Scott the King Cobra Records you with another cooking video. Thank you for watching. And I'll catch you cool cobas on the flip side.