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Recording

how to make salmon and broccoli stir fry

2020-11-07 · 11 min

internet_archive
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Provenance

Corpus release
release_3c2cf8328d3ac39b59bbc177
Date basis
retained_archive_metadata
Duration
11 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_4962f93bc737f2c58e27bafbc1a4a34aMachine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive132 segments

Transcript

en
  1. 0:01

    Hello and welcome back to a new episode of

    Segment details0:01–0:03 · rev_4962f93bc737f2c58e27bafbc1a4a34a_0
  2. 0:03

    Cooking with Daniel. So today I'm going to

    Segment details0:03–0:06 · rev_4962f93bc737f2c58e27bafbc1a4a34a_1
  3. 0:06

    be making pan-fried salmon. Look at

    Segment details0:06–0:10 · rev_4962f93bc737f2c58e27bafbc1a4a34a_2
  4. 0:10

    this salmon, nice and orange.

    Segment details0:10–0:12 · rev_4962f93bc737f2c58e27bafbc1a4a34a_3
  5. 0:13

    And I've got some broccoli bits and green

    Segment details0:13–0:17 · rev_4962f93bc737f2c58e27bafbc1a4a34a_4
  6. 0:17

    onions, red peppers. We're gonna stir-fry

    Segment details0:17–0:20 · rev_4962f93bc737f2c58e27bafbc1a4a34a_5
  7. 0:21

    some of it, not all of it because that's

    Segment details0:21–0:23 · rev_4962f93bc737f2c58e27bafbc1a4a34a_6
  8. 0:23

    quite a lot. Quite a lot of vegetables

    Segment details0:23–0:26 · rev_4962f93bc737f2c58e27bafbc1a4a34a_7
  9. 0:26

    there. And we also have some leftover rice

    Segment details0:26–0:30 · rev_4962f93bc737f2c58e27bafbc1a4a34a_8
  10. 0:30

    from yesterday. Not much, but should be

    Segment details0:30–0:33 · rev_4962f93bc737f2c58e27bafbc1a4a34a_9
  11. 0:33

    enough. I'm very excited because tomorrow

    Segment details0:33–0:36 · rev_4962f93bc737f2c58e27bafbc1a4a34a_10
  12. 0:37

    I have another special package coming. I

    Segment details0:37–0:39 · rev_4962f93bc737f2c58e27bafbc1a4a34a_11
  13. 0:39

    bought myself the Magic Mouse 2,

    Segment details0:39–0:42 · rev_4962f93bc737f2c58e27bafbc1a4a34a_12
  14. 0:43

    and that's usable with the iPad Pro. And I

    Segment details0:43–0:46 · rev_4962f93bc737f2c58e27bafbc1a4a34a_13
  15. 0:46

    decided to get the Magic Mouse 2 because

    Segment details0:46–0:47 · rev_4962f93bc737f2c58e27bafbc1a4a34a_14
  16. 0:48

    the trackpad, although it's, it's not a

    Segment details0:48–0:50 · rev_4962f93bc737f2c58e27bafbc1a4a34a_15
  17. 0:50

    bad trackpad, on my Magic Keyboard.

    Segment details0:50–0:52 · rev_4962f93bc737f2c58e27bafbc1a4a34a_16
  18. 0:54

    It's just a little bit uncomfortable and

    Segment details0:54–0:56 · rev_4962f93bc737f2c58e27bafbc1a4a34a_17
  19. 0:56

    my wrist was starting to hurt after using

    Segment details0:56–0:58 · rev_4962f93bc737f2c58e27bafbc1a4a34a_18
  20. 0:58

    my iPad all day long, so I decided that

    Segment details0:58–1:00 · rev_4962f93bc737f2c58e27bafbc1a4a34a_19
  21. 1:01

    €99 is not that much to get a proper

    Segment details1:01–1:05 · rev_4962f93bc737f2c58e27bafbc1a4a34a_20
  22. 1:05

    mouse. So I've basically turned my tablet

    Segment details1:05–1:08 · rev_4962f93bc737f2c58e27bafbc1a4a34a_21
  23. 1:08

    into a proper laptop. I think that's

    Segment details1:08–1:10 · rev_4962f93bc737f2c58e27bafbc1a4a34a_22
  24. 1:10

    pretty cool. Look at that. Focus.

    Segment details1:10–1:14 · rev_4962f93bc737f2c58e27bafbc1a4a34a_23
  25. 1:15

    Why won't it focus? Ta-da!

    Segment details1:15–1:17 · rev_4962f93bc737f2c58e27bafbc1a4a34a_24
  26. 1:18

    It's a tablet and it's a laptop because

    Segment details1:18–1:20 · rev_4962f93bc737f2c58e27bafbc1a4a34a_25
  27. 1:21

    you can use a keyboard and a mouse. So I'm

    Segment details1:21–1:22 · rev_4962f93bc737f2c58e27bafbc1a4a34a_26
  28. 1:23

    very excited about that. And my stocks on

    Segment details1:23–1:25 · rev_4962f93bc737f2c58e27bafbc1a4a34a_27
  29. 1:25

    the market are doing very well. I'm

    Segment details1:25–1:27 · rev_4962f93bc737f2c58e27bafbc1a4a34a_28
  30. 1:27

    actually up by about £600, and at

    Segment details1:27–1:31 · rev_4962f93bc737f2c58e27bafbc1a4a34a_29
  31. 1:32

    the high it was up like £800, which is

    Segment details1:32–1:34 · rev_4962f93bc737f2c58e27bafbc1a4a34a_30
  32. 1:34

    about $1,000. So I'm very excited. I'm

    Segment details1:34–1:36 · rev_4962f93bc737f2c58e27bafbc1a4a34a_31
  33. 1:36

    gonna hold, hope for the best for next

    Segment details1:36–1:38 · rev_4962f93bc737f2c58e27bafbc1a4a34a_32
  34. 1:38

    week. Hopefully it goes up even more and I

    Segment details1:38–1:40 · rev_4962f93bc737f2c58e27bafbc1a4a34a_33
  35. 1:41

    get even more money. Anyway, back to the

    Segment details1:41–1:44 · rev_4962f93bc737f2c58e27bafbc1a4a34a_34
  36. 1:44

    cooking.

    Segment details1:44–1:44 · rev_4962f93bc737f2c58e27bafbc1a4a34a_35
  37. 1:49

    Tripod is on. Do do do

    Segment details1:49–1:52 · rev_4962f93bc737f2c58e27bafbc1a4a34a_36
  38. 1:52

    do do. Gonna make money off the stock

    Segment details1:52–1:55 · rev_4962f93bc737f2c58e27bafbc1a4a34a_37
  39. 1:56

    market.

    Segment details1:56–1:56 · rev_4962f93bc737f2c58e27bafbc1a4a34a_38
  40. 2:03

    Okay, so first, what should I do? Should I

    Segment details2:03–2:05 · rev_4962f93bc737f2c58e27bafbc1a4a34a_39
  41. 2:06

    cook the salmon first or fry the

    Segment details2:06–2:08 · rev_4962f93bc737f2c58e27bafbc1a4a34a_40
  42. 2:08

    vegetables first?

    Segment details2:08–2:09 · rev_4962f93bc737f2c58e27bafbc1a4a34a_41
  43. 2:12

    Hmm, I think I'll cook the salmon. Yeah,

    Segment details2:12–2:15 · rev_4962f93bc737f2c58e27bafbc1a4a34a_42
  44. 2:16

    good idea.

    Segment details2:16–2:16 · rev_4962f93bc737f2c58e27bafbc1a4a34a_43
  45. 2:23

    Fire on.

    Segment details2:23–2:25 · rev_4962f93bc737f2c58e27bafbc1a4a34a_44
  46. 2:43

    Okay, so we've got the salmon in

    Segment details2:43–2:47 · rev_4962f93bc737f2c58e27bafbc1a4a34a_45
  47. 2:47

    the pan.

    Segment details2:47–2:47 · rev_4962f93bc737f2c58e27bafbc1a4a34a_46
  48. 2:51

    I like to put it on the side because why

    Segment details2:51–2:54 · rev_4962f93bc737f2c58e27bafbc1a4a34a_47
  49. 3:00

    Turn the

    Segment details3:00–3:13 · rev_4962f93bc737f2c58e27bafbc1a4a34a_48
  50. 3:13

    heat down a little bit.

    Segment details3:13–3:14 · rev_4962f93bc737f2c58e27bafbc1a4a34a_49
  51. 3:28

    Otherwise it's gonna burn. We don't want

    Segment details3:28–3:29 · rev_4962f93bc737f2c58e27bafbc1a4a34a_50
  52. 3:30

    burning.

    Segment details3:30–3:30 · rev_4962f93bc737f2c58e27bafbc1a4a34a_51
  53. 3:45

    That is the rice.

    Segment details3:45–3:46 · rev_4962f93bc737f2c58e27bafbc1a4a34a_52
  54. 3:50

    I put the rice in the microwave.

    Segment details3:50–3:52 · rev_4962f93bc737f2c58e27bafbc1a4a34a_53
  55. 3:59

    Okay, let me have a look.

    Segment details3:59–4:01 · rev_4962f93bc737f2c58e27bafbc1a4a34a_54
  56. 4:05

    Um, yeah,

    Segment details4:05–4:07 · rev_4962f93bc737f2c58e27bafbc1a4a34a_55
  57. 4:09

    it looks pretty good.

    Segment details4:09–4:10 · rev_4962f93bc737f2c58e27bafbc1a4a34a_56
  58. 4:10

    Okay, for seasoning,

    Segment details4:10–4:14 · rev_4962f93bc737f2c58e27bafbc1a4a34a_57
  59. 4:14

    we've got some black pepper.

    Segment details4:14–4:16 · rev_4962f93bc737f2c58e27bafbc1a4a34a_58
  60. 4:18

    And some table salt,

    Segment details4:18–4:19 · rev_4962f93bc737f2c58e27bafbc1a4a34a_59
  61. 4:23

    black pepper on that side,

    Segment details4:23–4:24 · rev_4962f93bc737f2c58e27bafbc1a4a34a_60
  62. 4:28

    table salt on this side,

    Segment details4:28–4:30 · rev_4962f93bc737f2c58e27bafbc1a4a34a_61
  63. 4:32

    and then get your forko.

    Segment details4:32–4:35 · rev_4962f93bc737f2c58e27bafbc1a4a34a_62
  64. 4:39

    Can't get the camera close enough.

    Segment details4:39–4:41 · rev_4962f93bc737f2c58e27bafbc1a4a34a_63
  65. 4:44

    Uh, yeah, we want to flip it onto the

    Segment details4:44–4:46 · rev_4962f93bc737f2c58e27bafbc1a4a34a_64
  66. 4:46

    other side.

    Segment details4:46–4:47 · rev_4962f93bc737f2c58e27bafbc1a4a34a_65
  67. 4:50

    Stuck. This happens sometimes,

    Segment details4:50–4:53 · rev_4962f93bc737f2c58e27bafbc1a4a34a_66
  68. 4:54

    but it's fine.

    Segment details4:54–4:55 · rev_4962f93bc737f2c58e27bafbc1a4a34a_67
  69. 5:02

    Wow, look at that golden

    Segment details5:02–5:06 · rev_4962f93bc737f2c58e27bafbc1a4a34a_68
  70. 5:06

    brown!

    Segment details5:06–5:07 · rev_4962f93bc737f2c58e27bafbc1a4a34a_69
  71. 5:13

    Oh my God, someone's singing.

    Segment details5:13–5:15 · rev_4962f93bc737f2c58e27bafbc1a4a34a_70
  72. 5:21

    That's what it sounds like.

    Segment details5:21–5:22 · rev_4962f93bc737f2c58e27bafbc1a4a34a_71
  73. 5:29

    Why do people have to sing?

    Segment details5:29–5:30 · rev_4962f93bc737f2c58e27bafbc1a4a34a_72
  74. 5:32

    Oh, so annoying. Okay,

    Segment details5:32–5:35 · rev_4962f93bc737f2c58e27bafbc1a4a34a_73
  75. 5:35

    so now I want to start thinking about

    Segment details5:35–5:37 · rev_4962f93bc737f2c58e27bafbc1a4a34a_74
  76. 5:37

    putting my vegetables in. Um, how should I

    Segment details5:37–5:40 · rev_4962f93bc737f2c58e27bafbc1a4a34a_75
  77. 5:40

    do this? Just grab it like that.

    Segment details5:40–5:42 · rev_4962f93bc737f2c58e27bafbc1a4a34a_76
  78. 5:46

    You want some onions too,

    Segment details5:46–5:47 · rev_4962f93bc737f2c58e27bafbc1a4a34a_77
  79. 5:50

    uh, green onions maybe,

    Segment details5:50–5:52 · rev_4962f93bc737f2c58e27bafbc1a4a34a_78
  80. 5:56

    some red peppers. And we've still

    Segment details5:56–5:59 · rev_4962f93bc737f2c58e27bafbc1a4a34a_79
  81. 5:59

    got loads. I think that's enough for 2

    Segment details5:59–6:01 · rev_4962f93bc737f2c58e27bafbc1a4a34a_80
  82. 6:01

    more meals. And just put the salmon on its

    Segment details6:01–6:05 · rev_4962f93bc737f2c58e27bafbc1a4a34a_81
  83. 6:11

    Yeah, pretty good.

    Segment details6:11–6:11 · rev_4962f93bc737f2c58e27bafbc1a4a34a_82
  84. 6:14

    This goes back in the fridge. I got my

    Segment details6:14–6:17 · rev_4962f93bc737f2c58e27bafbc1a4a34a_83
  85. 6:18

    shopping today delivered and I didn't even

    Segment details6:18–6:21 · rev_4962f93bc737f2c58e27bafbc1a4a34a_84
  86. 6:21

    pay for it. It's funny, he said something

    Segment details6:21–6:23 · rev_4962f93bc737f2c58e27bafbc1a4a34a_85
  87. 6:23

    about, um, I'll have to pay by mail, so

    Segment details6:23–6:27 · rev_4962f93bc737f2c58e27bafbc1a4a34a_86
  88. 6:27

    they're going to send me the bill, I

    Segment details6:27–6:28 · rev_4962f93bc737f2c58e27bafbc1a4a34a_87
  89. 6:28

    guess. But I got all this food and I

    Segment details6:28–6:31 · rev_4962f93bc737f2c58e27bafbc1a4a34a_88
  90. 6:31

    haven't paid for it yet. Got more in the

    Segment details6:31–6:34 · rev_4962f93bc737f2c58e27bafbc1a4a34a_89
  91. 6:35

    freezer. Look, I've got pizza and I've

    Segment details6:35–6:38 · rev_4962f93bc737f2c58e27bafbc1a4a34a_90
  92. 6:39

    got some more burgers, hamburger. Got some

    Segment details6:39–6:42 · rev_4962f93bc737f2c58e27bafbc1a4a34a_91
  93. 6:42

    bread. I've got too much bread now, so I

    Segment details6:42–6:44 · rev_4962f93bc737f2c58e27bafbc1a4a34a_92
  94. 6:44

    had to put it in the freezer. Got loads of

    Segment details6:44–6:45 · rev_4962f93bc737f2c58e27bafbc1a4a34a_93
  95. 6:46

    eggs. Got carbonara sauce. I've got pasta

    Segment details6:46–6:49 · rev_4962f93bc737f2c58e27bafbc1a4a34a_94
  96. 6:50

    sauce. I've got wok sauce. So yeah,

    Segment details6:50–6:52 · rev_4962f93bc737f2c58e27bafbc1a4a34a_95
  97. 6:52

    fridge is looking pretty good.

    Segment details6:52–6:54 · rev_4962f93bc737f2c58e27bafbc1a4a34a_96
  98. 6:57

    I think I want to use some wok

    Segment details6:57–7:02 · rev_4962f93bc737f2c58e27bafbc1a4a34a_97
  99. 7:02

    sauce in my frying pan.

    Segment details7:02–7:06 · rev_4962f93bc737f2c58e27bafbc1a4a34a_98
  100. 7:06

    Where's my frying pan?

    Segment details7:06–7:07 · rev_4962f93bc737f2c58e27bafbc1a4a34a_99
  101. 7:24

    Look how colorful the broccoli is. I love

    Segment details7:24–7:27 · rev_4962f93bc737f2c58e27bafbc1a4a34a_100
  102. 7:27

    broccoli. Don't you love broccoli too?

    Segment details7:27–7:30 · rev_4962f93bc737f2c58e27bafbc1a4a34a_101
  103. 7:31

    Really? Wow, that's fascinating.

    Segment details7:31–7:35 · rev_4962f93bc737f2c58e27bafbc1a4a34a_102
  104. 7:35

    Please tell me more about how

    Segment details7:35–7:40 · rev_4962f93bc737f2c58e27bafbc1a4a34a_103
  105. 7:40

    much you love broccoli.

    Segment details7:40–7:41 · rev_4962f93bc737f2c58e27bafbc1a4a34a_104
  106. 7:43

    Whoa, the salmon is sizzling.

    Segment details7:43–7:46 · rev_4962f93bc737f2c58e27bafbc1a4a34a_105
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    I just turned on the microwave for the

    Segment details7:50–7:53 · rev_4962f93bc737f2c58e27bafbc1a4a34a_106
  108. 8:16

    Oh wow, the wok sauce smells very

    Segment details8:16–8:19 · rev_4962f93bc737f2c58e27bafbc1a4a34a_107
  109. 8:19

    good.

    Segment details8:19–8:19 · rev_4962f93bc737f2c58e27bafbc1a4a34a_108
  110. 8:23

    Jumbo light pitting.

    Segment details8:23–8:26 · rev_4962f93bc737f2c58e27bafbc1a4a34a_109
  111. 8:27

    Oh, it's— is it spicy? 2 pepper spicy

    Segment details8:27–8:31 · rev_4962f93bc737f2c58e27bafbc1a4a34a_110
  112. 8:31

    rating. Uh-oh,

    Segment details8:31–8:33 · rev_4962f93bc737f2c58e27bafbc1a4a34a_111
  113. 8:33

    it's gonna be spicy.

    Segment details8:33–8:36 · rev_4962f93bc737f2c58e27bafbc1a4a34a_112
  114. 8:41

    Oh, it's pretty liquid as well. I thought

    Segment details8:41–8:43 · rev_4962f93bc737f2c58e27bafbc1a4a34a_113
  115. 8:43

    it'd be thicker like my salmon.

    Segment details8:43–8:47 · rev_4962f93bc737f2c58e27bafbc1a4a34a_114
  116. 9:04

    Okay, now I can add the sauce.

    Segment details9:04–9:05 · rev_4962f93bc737f2c58e27bafbc1a4a34a_115
  117. 9:10

    Yeah, it's like

    Segment details9:10–9:14 · rev_4962f93bc737f2c58e27bafbc1a4a34a_116
  118. 9:14

    jelly.

    Segment details9:14–9:14 · rev_4962f93bc737f2c58e27bafbc1a4a34a_117
  119. 9:28

    Looks a bit like jam.

    Segment details9:28–9:29 · rev_4962f93bc737f2c58e27bafbc1a4a34a_118
  120. 9:32

    Chili jam.

    Segment details9:32–9:33 · rev_4962f93bc737f2c58e27bafbc1a4a34a_119
  121. 9:37

    It is like jam, it's like a jelly

    Segment details9:37–9:39 · rev_4962f93bc737f2c58e27bafbc1a4a34a_120
  122. 9:39

    consistency, just like Uncle Roger

    Segment details9:39–9:43 · rev_4962f93bc737f2c58e27bafbc1a4a34a_121
  123. 9:49

    Maybe I'll turn up the heat, it's going a

    Segment details9:49–9:51 · rev_4962f93bc737f2c58e27bafbc1a4a34a_122
  124. 10:49

    It was still a bit pink in the middle, so

    Segment details10:49–10:50 · rev_4962f93bc737f2c58e27bafbc1a4a34a_123
  125. 10:51

    I had to break it up. That's why it looks

    Segment details10:51–10:53 · rev_4962f93bc737f2c58e27bafbc1a4a34a_124
  126. 10:53

    like this, but it should be fine.

    Segment details10:53–10:55 · rev_4962f93bc737f2c58e27bafbc1a4a34a_125
  127. 10:57

    That's the annoying thing about salmon— it

    Segment details10:57–10:59 · rev_4962f93bc737f2c58e27bafbc1a4a34a_126
  128. 10:59

    cooks really fast on the outside and then

    Segment details10:59–11:01 · rev_4962f93bc737f2c58e27bafbc1a4a34a_127
  129. 11:01

    it doesn't cook on the inside.

    Segment details11:01–11:02 · rev_4962f93bc737f2c58e27bafbc1a4a34a_128
  130. 11:08

    Yeah, it should be fine. And that is how I

    Segment details11:08–11:11 · rev_4962f93bc737f2c58e27bafbc1a4a34a_129
  131. 11:11

    make my famous Salmon and broccoli dinner.

    Segment details11:11–11:15 · rev_4962f93bc737f2c58e27bafbc1a4a34a_130
  132. 11:15

    Look at that,

    Segment details11:15–11:16 · rev_4962f93bc737f2c58e27bafbc1a4a34a_131