Original Video: pre cooking

This is up you too. Let's try this again. Shall we? All right. Looky what we have here. Some microwaveable pork grinds. What is this nonsense? That's what the wrapper looks like. I'll be making this um crazy custom pizza pie here and um… Well, I need to put a couple of the ingredients on. So yeah. There's a little bit of pre-cooked involved, which won't take too long, but. So what I'm going to do for this meat and potato pie dilio is going to have pork grinds and two other kinds of chips at least three different kinds of meat and some cheese and I don't know how it's got to turn out but hopefully it'll turn out good. That's the fun thing about cooking is you won't know until you try. These are some of the chips that are going to be going on the pie here. They're the jollapenio poppers. As you can see I've been snacking on them. They're pretty good. You look like just regular Cheetos puffs. Mm-hmm. Just want to save these for the cooking video. Also going to throw on some microwave pork grinds and some nacho cheese Doritos. So give it a crunchy sort of layer. This bell buckles a pain in my dirty little snaker. This bell buckles a pain in my dirty little sninker. I don't like you have my pants sag. It drives me nuts you too. I'll have my pants to be on my waist where they belong. I cannot stand it when my pants are saggy. Just know, I can't walk in it and it doesn't look cool. Nothing cool about sagging your hands, man. Now after microwave and they're not really spicy, those chips were kind of spicy, but those chips were kind of spicy, yeah, but they're not too spicy. Um, those jollapenio chell- those jollapenio cheapeno chips, those jalapeno cheddar chips that I tried there on camera, they had the similar taste, exact same taste as cheddar jalapeno cheetos, so they're not bad. But yeah, my words mixed up, but yeah, these microwave port grinds, I stuck it on the microwave for two minutes and 34 seconds. And when I got down to 18 seconds left, I hit stop after I was checking up on it. The bags all puffed up. Go and open them up. And just like that, you whack a wave port grinds. And you can still hear him sizzling away in the inside. This is a relatively new concept that's come out. I remember once I went on a fan set me these a while back, and I've been a fan set me these a while back and I'm going to fan set me these a while back. I was like, yeah, I got to try these. And not too bad. These are lower eyes, bacon, curls, microwave, pork, grides, hot and crispy. Of course, I have a pretty powerful microwave so I didn't take me too long to nuke these up. Only I want to eat one for you on camera. That's what they look like. Mm-hmm. Oh yeah. These pork grands are good. These pork grands are not spicy they're not spicy, there's no Next thing I need is some bacon and some beef and some taters. So, this will be the pre- cooking and all we doing. Before the cooking video actually starts. I'll show you what I'm cooking with, the beef I'm using, I'll kind of bacon. And, um, we'll put in all kinds of ingredients into this year pie, so I have no idea how it's gonna taste, but we're about to find out. Yeah, I can still hear the pork grins popping, that's crazy. Now if you're going to add beef or bacon to any sort of pizza or pie you want to make sure it's pre-cooked before you add it. Otherwise you know what I mean? You want to cook it all the way through just for food safety reasons. And people have seen me cook burgers on my channel for a minute now so I don't think don't mind if I cook up the pre-cooked stuff first. Here people talk about this this pizza pie deal and it's like what if we made a potato meat and potato pizza pie using Graham Cracker crust would that be nuts would that break the internet? I don't know. Would it be tasty? Well we're about to find out man. It can't be any worse than some of the stuff I've come out with lately. Now I go to put the ingredients into the actual pie crust and throw it in the oven. That's the part I'm going to film with my cell phone. That's why I'm charging it up. And we don't need a whole lot of ingredients. We don't want to make it too terribly fat. Otherwise, the pie is not going to be, you know what I'm saying? But we can make this work. Still turned on. The stove turned on. I want to get a plate gathered up for the pre-cooked ingredients. The stuff will be going into the pie. That will be a plate for our meat ingredients. Because once I get the bacon and the beef and the potatoes cooked up and then put it onto the plates, would it cool for a second? Then I'm going to get the video on my phone started and just go from there I guess. I have no idea how it's going to turn out like I said, but we'll give it the old college try. So first things first, we're to cook up a beef patty and then cook up some bacon and then we'll go from there with the taters and then, yeah. I need a small potato for this pot anyway, so you want to pick by that real quick. We have also five during YouTube all the agreements and I put in to it so we don't work too. It's too late or too small. I'm I got these 100% pure beef burger patties, 75% lean, 25% fat. Is there a 75, 25% mixture? There we go. 12 delicious patties, ready to go. And really, we should have cooked something like this. All I gotta do is take a paddy out. Throw the paper in the trash and then drop the paddy onto your hand. I do. Well, here's our pie crust that we're going to need for later. So I want to get that open right now. Well, cooking up the beef. And hopefully we can open it without breaking it too much. Yeah, there we go. There we hope we can open it without breaking it too much. Yeah, there we go. There we go. Beautiful. Beautiful. Now while waiting since that burger is tiny to cook up I want to give it a whip more. Now while it wait since that burger is tiny to cook up, I want to give it a flip. More to get some teas chopped up. A teas chopped up, yeah. Oh, that's cooking up. Now I've got a separate smaller plate so that way we can do a little prep work here. I wouldn't recommend using a personal life to do this, but it's my food, so I'm not worried about it. All right. So what I'm going to do is I want to cut it long, go on this way, and then you can it, flip it over, and then cut it long the other way. So go down this way, flip it over, go down this way and then you cut it, flip it over and then cut it along the other way. So go down this way, flip it over, go down this way. So I'll set this down on the table while I do this so that way I don't cut myself. Cut myself. I know I want to use a different knife because this one's… Yeah. Give that pad, you'll flip. I'm filming this pre-cut process is so you can kind of see what I'm doing here before too long. using this. You don't have to cut it once if you want to put it in the pie but like want to be a bit more picky with mine. Because I'm just now I am, this is how he will come up up. I'll let me show you the flip. All right, that burger patty is just about done. Now let me show you the process of which I cut it so far, step by step. You see how I cut it the long way the long way once and then okay but now we do the same thing we'll put it over onto the other side and then cut it the long way on the other side. All right, a burger par is done. Before we get into our bacon, before we get into our bacon, let's finish cutting up these taters. But cutting it the long way a second time might be a little bit more tricky so be careful. Now I am actually going to cook the potatoes up on the stove when I go to the pie. I'll see a little bit of the pre-cooked for the video. But, um… Now see what happens when you cut them the long way twice you get these nice little french fry shapes just like that beautiful. So you cut it long way first and then cut it the long way again and you'll go from this to this. our patties cook down you like two three strips of bacon you think maybe yeah before we get into that though I want to save the cooking the bacon I want to save cooking the bacon for like cooking the bacon in the taters and then putting it all in the pie and then putting the pie in the oven I want to save the bacon and the taters and then putting it all in the pie and then putting the pie in the oven I want to save that for the cooking video but I just took a good longer. It's just about fully charged. By the time that beef cooks on the inside of the pie it will cook a little bit more so it's just barely cooked. It's like medium rare. And you can make it all fit if you don't go overboard with it. I might have to eat some of my pre-made ingredients because I might not have room for it all. But like, we'll make this work. We'll try out something crazy and different. Hm. Mm. a little bit on the inside of the pie crust for the bottom of it. I don't know why I said that. I couldonis on the inside of it should be enough. It just sounds like a lot of extra hassle. So, I'm gonna call out making a pizza pie. If you want to look at it and go, oh, it's the same shitty cooks on almost every video. Who cares? You don't like it, don't watch. I'll keep the video going while I do it on the phone. That way nobody interrupts me while I'm making this masterpiece. You know, let's put the phone on airplane I do it on the phone that way you can get it from different angles. I'll make the fans happy. Yeah. What is up fellow Youtbers? It's your… Casper Bad Boy, back at you with the… the video. And right now I'm making a pizza pie. Literally. There are a… the video and right now I'm making a pizza pie literally there are a couple of ingredients I wanted to like pre-cooked before actually making the pie and just some of the pre-cooking stuff on another video which I'm still filming right there hey double videos all right so I'll unplug the phone. Now in this here Pizza Pie we're going to use this is the crust, literal Grand Cracker Cruss because why not? bacon, some pork grins, some gerrinos, some of those cheesy cheese puff, all the pinnel stuffs, that brawny, some cheese, some sauce. I don't know if that was kind of taste, but we're about to find out. Now I got a burger panty cooked up for the pie, these are ready to go as well. And before I fry up these french fries for the, for the, uh, high, how do you kind of make it look like french fries? You cut them going down with potato, and then you flip it over and do the same thing. And when you do that, you really get these longer cube-shaped, down the potato and then you flip it over and do the same thing. You know, when you do that, you really get these longer tube shaped, classic French fry shape. Yeah. I'll leave the scann out, I'll just because I'm still lazy. Yeah. All right, so now we've got a burger patty cooked up, we're going to try to stove back up to eight. Burger Paddy cooks up, we're going to try to snow back up to eight. And you're in an oven pre-heated. Let's go in. 420 degrees. There we go. Oh, you're going to over on the preheets that way, the way we're going to stick the pie in, we'll be ready to go. So now we got some of this black label thick cut bacon from Hormel and we want to open it up and we're going to get ourselves a couple pieces and drop it in the taste, but that's the fun. And I don't know how this is all in the taste, but that's the fun of trying new food, you might like it. Sometimes, YouTube, food that looks gross or weird may be really tasty. You wouldn't know if you're too scared to try it. Yeah. There's literally a whole world of food out there just waiting to be explored. All kinds of tasty stuff you can try. So I want to take two pieces of this bacon for this pie. There we go, see the back up, awesome sauce. All right. Take two pieces of our bacon, tear it in half, to make four smaller pieces, makes it a little bit easier to cook up. I'll watch my hands real quick, I'll put that blue piece right there, and then right here. I'll eat the meat before. All right. All right.. It's really beautiful. that breaking away, while it cooks up on the stove. We're making up. We'll drive my hand off real quick. We'll drive my hand off real quick. We'll maybe wash that spatula handle off. Definitely wash the spatula handle off. Yeah, I want to wash that spatula handle off because I did touch it when, uh… I was getting the bacon flipped. I've got some new seeds in it to try out. I might have to try them out on a burger sometime for sure. But I've had this recipe in the back of my morning for almost two days now. Well I've got this recipe in the back of my morning for almost two days now. Well I got a recipe inside my head I started planning it down. And when I planned it out I figured out, okay, what do we need? How are we going to build this so that it works? You know, when you're cooking bacon, that's about it. But if you still have turned up pretty high, you definitely want to make sure it's not pink. You want bacon, that's nice and tan, golden brown, and nice and crispy. The reason why you too, you don't want to eat bacon that's undercooked is because it's bad for you. That can get you really, really, really sick. That piece is done. Keep in mind this baby's going to cook up even more when I put it in the pie and cook it in the oven. So if it's just barely cooked to nice and chewy, it'll get nice. It'll get a bit more crispy when it's just barely cooked to nice and chewy, it'll get nice. It'll need a bit more crispy when to put it in the oven. make it he's making a pizza pie. I literally put the pizza and all kinds of stuff in the… Now we're going to have a pan starting to fill up with bacon grease, delicious bacon grease, delicious burger grease. We're going to throw in a little bit of vegetable oil, and we're going to drop in taters in there. I want to fry up the potato slices and all that grease and vegetable oil is going to really, yeah, bring it to the next level. I think it looks good enough to eat already. But we gotta see it already. But we gotta see it for the pie. Okay, that bacon is done with the transfer to our product plates over here. So we got a little bit of grease going in there with that bacon grease, but we're just going to add a little bit of vegetable oil, that we're not completely going to hold off for these just a little bit might be we might add more if need be but not all potatoes, we chopped up. We're going to grow up in the pan. I'll take her spatch on. And watch out, that oil is going to pop. Just so she didn't get cut all the way. But that's all right. I'm going to take her spatch on. And most potatoes are that you get cut all the way, all the way through and all of that. Yeah, we got just enough oil in here for these french fries. Beautiful, it might add just a little bit more. Just enough, but maybe a little bit more was hurt. There we go, perfect. Perfect. We're not even close. This is not going there to kind of you know. And I'm gonna sit here and we're going to cook these potatoes in this vegetable oil grease mixture. A while they're cooking up in there, we're going to add something else to these caters to make a real nice and tender. Now to make these caters nice and tender with that vegetable oil, we're going to add something. We're going to add a little bit of butter for this mixture. Just like that, a couple of cubes of butter there. And that butter is going to melt in with that vegetable oil. And right now I'm just taking this butter, spreading it all over the potatoes, all over the potatoes, taking that fork and I'm stabbing that chunk of butter, and just rubbing it all over my french fries. And when I mix them with that hot vegetable oil, it just melts even faster. This is what you're looking for when you want to make some bomb-ass french fries here too. And you're going to see how simple it is. Give it a light wash, just enough to get it clean, cut them up, put them up, put them in the oil. oil. If you're on a diet, don't watch. How are you all done? Good question, you too. I'll show you what it looks like in this buttery, bacon, beef, vegetable oil, concoction of which I'm cooking these bomb-ass french fries in. You will know when they're done because it'll start to kind of fold to the top. Just a little bit of salt on these after you're done cooking them, there you go. Just that easy. And let me tell you something you too. If you haven't had homemade french fries, you're missing. Thank you, Evan. If you haven't had homemade french fries, you're missing out. Anything just because it's homemade, you think, think oh it's going to be super difficult? No. No. Last time I tried to make homemade french fries and it was a disaster. But I learned a couple tricks from some friends of mine who know how to cook and I'm not taking the knowledge of that I've learned and apply it to on cooking videos so I can share the knowledge because knowledge is power. Knowledge is power. All right now I'm just taking my fork and I'm kind of stir the fries around a bit. and the onion have to be perfect, you know, perfectly cut. You can just use butter and potatoes to make french fries and vegetable oil. Really, that's all you need. But I'm adding the burger grease and the bacon grease for extra flavor. The next time you don't make a bacon cheese burger. Save the grease from your burgers and bacon and use that to cook your homemade french fries to go with your burger. I guarantee you. I know what you're thinking. Well, it's about damn time you've seen a homemade french video. You see all these burger videos and it's like, well, what about some french fries to go with my burger, man? I got you, you too. Hold on a second. Just keep stirring these around. There we go. Pick up the camera. Ah! Hold on. There we go. Pick up the camera. I'll have to go. I've got to adjust my hands. I'll get the fork out. There we go. The fork in the camera in the same phone in them. But the fork in the camera in the same hand. Yeah, I meant to say hand, not phone, but there you go. Anyways, you see, this is how you do it. All that beef and bacon,… do it, all that beef and bacon grease with the butter, the vegetable oil, just enough that they kind of float when they are done. See that? Yeah. Just kind of a little wobbley, something kind of going like that. Just like that. All of us sit in there for a little bit longer, just a little bit longer, but we get a little bit more brown and then we want to take them out. And we don't have the stove at least, for at least, for the top of it. We're going to need the oven to make our pie. So, um, well, we'll at least be done with the, uh, the top of the oven. What do you think, you too? They're starting to look pretty good. I don't want them to get too burnt. And like I said, who cares, who cares? pretty good. I don't want them to get too burnt. And like I said, who cares when I'm not cut perfectly as long as you make them delicious. I'll get that, we can go off, transfer over here, off of that hot burner. Come on second, you two. I'm going to take it. We'll take our delicious fresh off the stove French fries. And we're going to transfer over to our plate right here. So this is how you make homemade french fries, you too. Super easy. A lot of these fast food restaurants make it look so difficult. I'm just like, no. No. No. Get out of here with that. You know what's going to make these fast, these fast and easy to make french fries taste better than any fast food restaurant. I guarantee you what's going to make them taste better is that you made them. You made it, you know what I'm saying? And, um, now that, uh, I to make, but holy crap, when they cheap. Botanos are not expensive, man, and that's the nice thing about it. So let's take a look here and see what we got. Oh my god. Oh! Oh! Oh! Oh! Nope, no, you get a big get back here. Get back here. Get back here. Okay, here we go on, I got a better one. Oh yeah. Oh, oh, hot, hot, hot, ooh. I was already going to put salt on bacon and plenty of salt on beef even before you cook it. So really it's not even that necessary. Hmm. Hmm. Hmm. cook, what do we do next? We need to get a pie crust going. So we got our oven preheated, we got our pie crust opened up. So now we're going to take our pie crust and start filling it stuff. I don't know how it's going to taste or how it's going to do, but all we can do is try YouTube. We need some pepperones, we need some cheese, we need some cheese, and we need the sauce. I'm going to eat a whole lot of space here. I'm going to put some of it over here. Just don't have a little bit of sauce. Some of this prago roasted garlic Parmesan. And I'm going to eat a whole lot. Just a little bit to put on the bond here. It's kind of dev, just a little bit to kind of put on the bond there, to kind of deaden on it, just a little bit. We'll start off with a little bit, just like that. Now we're going to add pepperuis to the… I'll sign up it first. I'll sign up first. So we got these pepperoline right here. Big old slices of pepperoline. And you want to open it up. Let's see. It says open here.. It says open here. Yeah, I don't see the tear. Oh wait, here we go. All right, we've been using all of these in the pie anyway, so who cares? We're going to start breaking his part. And just to help with the base of it, we're going to put some pepperonones on the bottom on top of that sauce. We want we want this to stabilize when we cook it. So now we begin the very painstaking process of layering it's right there. This is going to be a labor of love, YouTube. We're making the pie for YouTube. All right. Boom, you already know what's up. If you like these cooking videos, subscribe for more. The only thing about the um… The cooking video parts of my computer at least that I'm filming right now is that you're not going to see the up close and personal like you are right now. So… So we're going to add this, it's going to be in the middle here just like that, and I want to put, I want to put more to where it kind of, you know, comes up on the inside too, just a little bit. Oh don't worry, we got more pepperones that we can use, so we're not using the whole package. The whole for small, that smaller package on the inside here. Nothing wrong with that. Because those starts, the layers, the layers, the inside here. Nothing wrong with that. Because this little starts the layers nicely. This is already starting to look pretty delicious, you know, I'm not going to lie. All right, so now we have all of our peproes in there, just like that. So that's more sauce. Now we add some other stuff to it. Let's see. Excuse me, I farted. Smells like Aspergers. Start adding our chips to it. We got the hers, Hollipenio Poppers, not gender-based, just the name of the company. Not gender-based, just the name of the company. Not a sponsor, it's free of a content. And you can already cleanly see, I've already polished off the entire bag. These chips are good, by the way. And I want to take you, I want to crush them up. Let's look at our tires and crunch. And then we're going to, yeah, this is where we had our chips to the eggs. At this point, we probably had our chips to the eggs. At this point, we probably think yourself, what and the, when you smoke and when you came up with this, don't worry about it. Pat, like my sense of humor or not. Okay, there's those six Cheetos crush jumps right there. Again, we don't want to go like over that silver line. We'll be baking, so we're just about to have a room here. So we'd rather hurry up. Not add too many more chips to the least. Kind of maybe some poor ground. Really? I'm watching it. I don't know. I see these court crimes for a day here. That's definitely my court run. What are you? What do you think of that so fun? Does that look weird? Yeah, it does look weird, but you know what? That's why I watch it in a minute. Okay, I want to add this little bit of Doritos and that will be after the chips. Not so cheese dorinos. Not so cheese dorinos. Right on top of our chips we're going to add some potatoes. Put a couple on yours and then we'll show you where it looks like before we finish doing other stuff to it. Now is this, is this pie going to be healthy? No, pie is usually never healthy to be fair. And that's what makes it so good. The only thing healthy about this pile will be the amount of protein to put into it. So, I'm going to add some bacon on top of these potatoes. And the only reason I'm doing that is because the pork grinds are like right there. And I feel like… I feel like the bacon and the pork grinds will come to each other very nicely. like the bacon and the pork brines will come from each other very nicely. Heavy tear it up really really really small. We should have room for sure, out of the realm of ordinary. I mean most people wouldn't put this kind of stuff in a pie crust. Most people would put this kind of stuff in a pie crust. Most people would put like cherries or peaches or pecons. But we do things a little bit differently on my channel YouTube. Yes, we do. Just enough for the bacon. And I'll do the beef and the pepperones on top of everything with cheese because that will just… Yeah. We gotta get a pie filling going. That's about what we're doing. Breaking it up. Breaking it up. Raking this bacon up like a bad relationship. Oh. And….. Beautiful. Are they having that continue to, you know, the crumbs off? It didn't get on my shirt or anything, it's just giving it off my hands. Okay, so we have to get a couple of french fries left over at Snacka. I'm only wait for the pie to cook up. Here's that pie so far with all the bacon that taters pile up on top there. That's just enough room and you can spread there not a bit for the last of our ingredients here. Which is going to be some beef, some pepperoni, and some cheese and some sauce. So, do another layer of sauce on top. We'll get a whole lot of it down, which is a little bit on top. And I'm just doing a nice little, nice pretty little dabs of sauce. A pizza sauce on top. There we go. There we go. There we go. There we go. Now this is a good looking pie so far, I'm like we're, I just want to put our tasty tomato sauce away. Take a look at this pie so far. Look at all that, all that, all that pretty. Yeah, all right, so now we're going to add some cheese beef on top of the bacon. I got cheese and pepperoni. All right. I thought I was looking down like what the hell is that? There's just spill sauce. So I'll clean it up here in a second. All right. I want to wash my hands off real quick because my hands are all greasy. Oh, holy guacamolee, you I was filming a video on photo booth I'm getting or not photo booth but quick time player I'm all getting into this other video here making this pie I'll quit at a chrome for a second. One second, YouTube, I gotta show the other camera real quick. Okay, so this is where our pie looks like so far, it's looking pretty good. Just a quick glance. Oh, YouTube. Take a look at that. Oh yeah. Now we're talking. Now we're rocking. I'm going to add a sprinkle of cheese on top. Wait, cheese? What is this? Cheesecake? I thought it was a pie. Oh. OK, there's my bad jokes for the video. Ignore that one. Now we're going to sprinkle the cheese on top and we're going to split it all on the top of our pie. What do you think you too? Is this pizza pie crazy enough to be watched? Is it crazy enough to be a Gothic Kingko recipe? I don't know. It looks pretty good. I'm not going to lie. There we go. It should be enough cheese. Maybe just to…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… should be enough cheese. Just to Well you can't say it's not original. Do you see anybody else on YouTube making recipes like this? No you don't. We've got another big old thing of pepperoni right here. We're not going to use this entire bag. That would be stupid and a waste. It tastes good, but… But, uh… But, uh… I know, that's just not necessary. This is a pretty big bad and a big bag of last year while. So, I want to do is six of the pepperines on top. Put it on top of our cheese. And that's a meat and potato pie, you know what he's going to know what the heck it is. Like what is it? And all you can tell him is it's a meat and potato pie, it's basically what it is. a meat and potato pie. It's basically what it is. We're going to have sweet from that groundcracker crust, salty, everything else, and I have a feeling this will be quite delectable. Although I've never tried a pie like this before. People are always asking me these questions like, hey, coops, can you bake? And I'm like, well, I don't know if I call this baking. I don't know what the heck you'd call it, like next I can't, Anyone who can't eat one on camera because I can. Oh, I'll know you. But could put some more of the french fries on top of our pepperoni, why not? Why not? But take a look at all that cheese, all that pepperoni, that's looking real good. I'm not taking a couple of these French, and I know what? Yeah. Right, you know what? What's gonna… Yeah. Could we?….. What's gonna, yeah, could we, should we? Why not? Why not? Let's go ahead and stick these potatoes into our pie, have to stick it out just like that. We're gonna stab it into our pizza pie. Or just land on top of it up there. All that cheese is going to melt and all that cheese melt is going to make everything gooey delicious. So one just two for a one, you can just stick in there. So, we're stacking on these potatoes while we bake our pie, we can just go ahead and throw on top. Throw right on top. I'll add on time for our pepperoni. Oh yeah. All right, so oh, yeah, there's a little bit of… I'll couldn't solve later, right now we're in the midst of something great, YouTube, something beautiful, something beautiful, has been created. And just for a little bit of extra goodness I might sprinkle a light, sprinkle a cheese on top. Just to keep some taters and the pepperolese from sliding around. Just to keep them potatoes and the pepperolese from sliding around. Let's do one more sprinkle-achie than a very big one, just enough to, you know, hold everything down. But I'm sure it'll be just fine. more importantly how it's going to taste. But I'm sure it'll be just fine. I know this though that the pie crust was a little bit deformed in the packaging. That could be because when the fan sent it, it could have gotten squished, you know, in the mail. That happens. Little baby. Kinda, stretch it back out a bit. I'll probably I'm hoping that the grease all the food will bake into that crust. Now it should be fine. I think you're supposed to have butter to the cross when you're making it from scratch. If I remember correctly, you don't think pre-made piece of crust, or excuse me, pre-made prime cost already comes with, excuse me, it's all like Aspergers. No, but I think pre-made high- crust, I don't know what we'll do. So, all right, tubes, there is our pie, we are ready to go, yo. So what I want to do is I want to turn the oven on to… Here is our pie, we are ready to go, yo. So what I want to do is I want to turn the oven on to timer. Let's make it for 20 minutes and see how it looks after that. I should do it. And now you too, I should do a couple things here real quick. Now I have our pies in the oven. I notice the countertop to the side of the stove is a little bit messy, so… I'm going to take care of that real quick. That's just part of cooking. You gotta clean up after you're done. Cooking the food, eating the food, cooking and eating the food are the best parts. Nobody likes to clean up. But a good chef will always clean up after they're cooking mess. And that's just common, fucking knowledge man. That's part of my French YouTube, but I'm just saying, like, there's so many unhealthy things that you go wrong if you don't, you know, yeah. Fudgin is where I should say, pardon my French fudge and pickles. I got some oven clear, I'm probably able to use them this, that's probably what it's going to take to get that off. Well, this will be cleaning up with up the stove for sure. You get most of it at least, cleaned up, save a little bit for later because, you know, I don't have time to wait for oven cleaner to sit and dry right now in the middle of a cooking video. But this is, yeah, that's how you do it, tubes. I want to end the video over here with adults doing it. I know it's hypocritical believe me I know but that's just beside the point. Well any who tubes I want to end the video over here on on this part right here on the Quick Time player. Yeah.