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Recording

What I eat in a day [kz7-6Lql43U]

2020-07-15 · 11 min

internet_archive
Machine transcript · wording, timing and speaker attribution may be wrong

Wording, speaker labels, and timestamps can still be wrong. A transcript does not establish that statements in the recording are factual. Use the source links and surrounding context.

Source information & transcript revisions

Provenance

Corpus release
release_e1034195a1190633b9003459
Date basis
retained_archive_metadata
Duration
11 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_1d01844d42a2500a57dd40fb527a247fMachine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive121 segments

Transcript

en
  1. 0:20

    Hello and welcome back to my YouTube

    Segment details0:20–0:22 · rev_1d01844d42a2500a57dd40fb527a247f_0
  2. 0:23

    channel. So today I would like to talk

    Segment details0:23–0:24 · rev_1d01844d42a2500a57dd40fb527a247f_1
  3. 0:25

    about food. So as you may know, I'm not

    Segment details0:25–0:27 · rev_1d01844d42a2500a57dd40fb527a247f_2
  4. 0:27

    really a huge fan of eating. I think it's

    Segment details0:27–0:30 · rev_1d01844d42a2500a57dd40fb527a247f_3
  5. 0:30

    kind of annoying having to keep putting

    Segment details0:30–0:32 · rev_1d01844d42a2500a57dd40fb527a247f_4
  6. 0:32

    stuff into your mouth and then chewing it

    Segment details0:32–0:34 · rev_1d01844d42a2500a57dd40fb527a247f_5
  7. 0:34

    and then swallowing it. And maybe that's

    Segment details0:34–0:36 · rev_1d01844d42a2500a57dd40fb527a247f_6
  8. 0:36

    the reason why I'm so skinny, is because I

    Segment details0:36–0:38 · rev_1d01844d42a2500a57dd40fb527a247f_7
  9. 0:39

    just don't really feel like eating loads

    Segment details0:39–0:41 · rev_1d01844d42a2500a57dd40fb527a247f_8
  10. 0:41

    of food all the time, and I kind of have

    Segment details0:41–0:43 · rev_1d01844d42a2500a57dd40fb527a247f_9
  11. 0:43

    to force myself to eat even when I don't

    Segment details0:43–0:45 · rev_1d01844d42a2500a57dd40fb527a247f_10
  12. 0:45

    want to. So I was trying to find food that

    Segment details0:45–0:48 · rev_1d01844d42a2500a57dd40fb527a247f_11
  13. 0:49

    would give me a lot of calories and

    Segment details0:49–0:50 · rev_1d01844d42a2500a57dd40fb527a247f_12
  14. 0:51

    protein and wouldn't make me feel sick and

    Segment details0:51–0:53 · rev_1d01844d42a2500a57dd40fb527a247f_13
  15. 0:53

    isn't all greasy and oily and sickening.

    Segment details0:53–0:56 · rev_1d01844d42a2500a57dd40fb527a247f_14
  16. 0:56

    And you know how people always say, why

    Segment details0:56–0:58 · rev_1d01844d42a2500a57dd40fb527a247f_15
  17. 0:59

    don't you just have chicken? Chicken's

    Segment details0:59–1:00 · rev_1d01844d42a2500a57dd40fb527a247f_16
  18. 1:00

    good. Chicken has lots of protein,

    Segment details1:00–1:03 · rev_1d01844d42a2500a57dd40fb527a247f_17
  19. 1:03

    doesn't it? So I thought to myself, why

    Segment details1:03–1:05 · rev_1d01844d42a2500a57dd40fb527a247f_18
  20. 1:06

    don't I just have 2 whole chickens every

    Segment details1:06–1:09 · rev_1d01844d42a2500a57dd40fb527a247f_19
  21. 1:09

    day? And I Googled how many calories are

    Segment details1:09–1:11 · rev_1d01844d42a2500a57dd40fb527a247f_20
  22. 1:12

    in chicken, and it said 100 grams of

    Segment details1:12–1:14 · rev_1d01844d42a2500a57dd40fb527a247f_21
  23. 1:14

    chicken has about 230 calories.

    Segment details1:14–1:18 · rev_1d01844d42a2500a57dd40fb527a247f_22
  24. 1:18

    Well, here I have 1,300

    Segment details1:18–1:24 · rev_1d01844d42a2500a57dd40fb527a247f_23
  25. 1:24

    grams plus 1,300, so I have 2,600

    Segment details1:24–1:28 · rev_1d01844d42a2500a57dd40fb527a247f_24
  26. 1:28

    grams of chicken right here.

    Segment details1:28–1:30 · rev_1d01844d42a2500a57dd40fb527a247f_25
  27. 1:33

    So that's about 6,000 calories. Wow.

    Segment details1:33–1:36 · rev_1d01844d42a2500a57dd40fb527a247f_26
  28. 1:37

    So if I have these 2 today and then every

    Segment details1:37–1:40 · rev_1d01844d42a2500a57dd40fb527a247f_27
  29. 1:40

    day, I'll be having 6,000 calories a day.

    Segment details1:40–1:43 · rev_1d01844d42a2500a57dd40fb527a247f_28
  30. 1:43

    I'm going to get ripped. So today I'm

    Segment details1:43–1:46 · rev_1d01844d42a2500a57dd40fb527a247f_29
  31. 1:46

    going to show you how I like to prepare my

    Segment details1:46–1:48 · rev_1d01844d42a2500a57dd40fb527a247f_30
  32. 1:48

    chickens, and if you also have chicken,

    Segment details1:48–1:50 · rev_1d01844d42a2500a57dd40fb527a247f_31
  33. 1:50

    then you can prepare along with me, so

    Segment details1:50–1:54 · rev_1d01844d42a2500a57dd40fb527a247f_32
  34. 1:54

    we're kind of like cooking together.

    Segment details1:54–1:56 · rev_1d01844d42a2500a57dd40fb527a247f_33
  35. 1:56

    Okay, so first of all, you want to take

    Segment details1:56–1:58 · rev_1d01844d42a2500a57dd40fb527a247f_34
  36. 1:59

    your chicken to the kitchen counter, and

    Segment details1:59–2:02 · rev_1d01844d42a2500a57dd40fb527a247f_35
  37. 2:02

    we're going to just open them up, put them

    Segment details2:02–2:05 · rev_1d01844d42a2500a57dd40fb527a247f_36
  38. 2:05

    onto the tray. So first of all, you'll

    Segment details2:05–2:07 · rev_1d01844d42a2500a57dd40fb527a247f_37
  39. 2:08

    need to get yourself some scissors.

    Segment details2:08–2:09 · rev_1d01844d42a2500a57dd40fb527a247f_38
  40. 2:30

    And there we have chicken number 1.

    Segment details2:30–2:32 · rev_1d01844d42a2500a57dd40fb527a247f_39
  41. 2:51

    And then just place them nicely onto

    Segment details2:51–2:55 · rev_1d01844d42a2500a57dd40fb527a247f_40
  42. 2:55

    the tray.

    Segment details2:55–2:55 · rev_1d01844d42a2500a57dd40fb527a247f_41
  43. 3:02

    Now if you've got black bits stuck to it

    Segment details3:02–3:05 · rev_1d01844d42a2500a57dd40fb527a247f_42
  44. 3:05

    because you didn't clean your tray, that,

    Segment details3:05–3:07 · rev_1d01844d42a2500a57dd40fb527a247f_43
  45. 3:07

    that's okay, just remove them.

    Segment details3:07–3:09 · rev_1d01844d42a2500a57dd40fb527a247f_44
  46. 3:11

    Put them in the sink. Now, there seems

    Segment details3:11–3:14 · rev_1d01844d42a2500a57dd40fb527a247f_45
  47. 3:14

    to be a lot of confusion when it comes to

    Segment details3:14–3:17 · rev_1d01844d42a2500a57dd40fb527a247f_46
  48. 3:17

    washing chicken. A lot of people keep

    Segment details3:17–3:19 · rev_1d01844d42a2500a57dd40fb527a247f_47
  49. 3:19

    moaning whenever I make chicken, saying,

    Segment details3:19–3:22 · rev_1d01844d42a2500a57dd40fb527a247f_48
  50. 3:22

    oh my God, he didn't wash his chicken.

    Segment details3:22–3:24 · rev_1d01844d42a2500a57dd40fb527a247f_49
  51. 3:25

    You don't— you really don't have to wash

    Segment details3:25–3:27 · rev_1d01844d42a2500a57dd40fb527a247f_50
  52. 3:28

    chicken, and you really shouldn't,

    Segment details3:28–3:29 · rev_1d01844d42a2500a57dd40fb527a247f_51
  53. 3:29

    because if there is anything dangerous on

    Segment details3:29–3:31 · rev_1d01844d42a2500a57dd40fb527a247f_52
  54. 3:31

    the chicken and then you're splashing

    Segment details3:31–3:33 · rev_1d01844d42a2500a57dd40fb527a247f_53
  55. 3:33

    water everywhere, then you just end up

    Segment details3:33–3:35 · rev_1d01844d42a2500a57dd40fb527a247f_54
  56. 3:36

    splashing all of the dangerous bacteria

    Segment details3:36–3:38 · rev_1d01844d42a2500a57dd40fb527a247f_55
  57. 3:38

    all over your kitchen surface. And when

    Segment details3:38–3:40 · rev_1d01844d42a2500a57dd40fb527a247f_56
  58. 3:40

    you cook the chicken, anything dangerous

    Segment details3:40–3:42 · rev_1d01844d42a2500a57dd40fb527a247f_57
  59. 3:42

    that's on the chicken will just get

    Segment details3:42–3:44 · rev_1d01844d42a2500a57dd40fb527a247f_58
  60. 3:44

    destroyed by the heat. It's going to be in

    Segment details3:44–3:46 · rev_1d01844d42a2500a57dd40fb527a247f_59
  61. 3:46

    the oven for hours. So no, I don't

    Segment details3:46–3:50 · rev_1d01844d42a2500a57dd40fb527a247f_60
  62. 3:50

    wash my chicken because it's really

    Segment details3:50–3:52 · rev_1d01844d42a2500a57dd40fb527a247f_61
  63. 3:52

    unnecessary and I've been eating unwashed

    Segment details3:52–3:56 · rev_1d01844d42a2500a57dd40fb527a247f_62
  64. 3:56

    chicken my whole life and I'm perfectly

    Segment details3:56–3:58 · rev_1d01844d42a2500a57dd40fb527a247f_63
  65. 3:58

    fine. Okay, so the next step is you want

    Segment details3:58–4:01 · rev_1d01844d42a2500a57dd40fb527a247f_64
  66. 4:01

    to take a picture for your YouTube video

    Segment details4:01–4:04 · rev_1d01844d42a2500a57dd40fb527a247f_65
  67. 4:04

    thumbnail. Now, if you're not making a

    Segment details4:04–4:06 · rev_1d01844d42a2500a57dd40fb527a247f_66
  68. 4:06

    YouTube video, then you can skip this

    Segment details4:06–4:08 · rev_1d01844d42a2500a57dd40fb527a247f_67
  69. 4:08

    step, this stage, but I like to get in

    Segment details4:08–4:11 · rev_1d01844d42a2500a57dd40fb527a247f_68
  70. 4:11

    nice and low like this so it looks kind of

    Segment details4:11–4:14 · rev_1d01844d42a2500a57dd40fb527a247f_69
  71. 4:14

    cinematic. Yeah, I think that looks good.

    Segment details4:14–4:17 · rev_1d01844d42a2500a57dd40fb527a247f_70
  72. 4:18

    Or maybe this— that looks pretty good.

    Segment details4:18–4:20 · rev_1d01844d42a2500a57dd40fb527a247f_71
  73. 4:21

    Okay, so next you want to get your

    Segment details4:21–4:22 · rev_1d01844d42a2500a57dd40fb527a247f_72
  74. 4:23

    screwdriver and then just make holes in

    Segment details4:23–4:26 · rev_1d01844d42a2500a57dd40fb527a247f_73
  75. 4:26

    the chicken flesh like this.

    Segment details4:26–4:28 · rev_1d01844d42a2500a57dd40fb527a247f_74
  76. 4:31

    Now the reason why we pierce the chicken

    Segment details4:31–4:33 · rev_1d01844d42a2500a57dd40fb527a247f_75
  77. 4:34

    skin and the flesh is because

    Segment details4:34–4:38 · rev_1d01844d42a2500a57dd40fb527a247f_76
  78. 4:38

    we want the heat to get right down into

    Segment details4:38–4:40 · rev_1d01844d42a2500a57dd40fb527a247f_77
  79. 4:40

    the center of the meat so it's evenly

    Segment details4:40–4:43 · rev_1d01844d42a2500a57dd40fb527a247f_78
  80. 4:43

    cooked. You don't want to start cooking

    Segment details4:43–4:46 · rev_1d01844d42a2500a57dd40fb527a247f_79
  81. 4:46

    the chicken and then you take it out and

    Segment details4:46–4:48 · rev_1d01844d42a2500a57dd40fb527a247f_80
  82. 4:48

    it looks nice and brown and cooked on the

    Segment details4:48–4:50 · rev_1d01844d42a2500a57dd40fb527a247f_81
  83. 4:50

    outside when actually on the inside it's

    Segment details4:50–4:52 · rev_1d01844d42a2500a57dd40fb527a247f_82
  84. 4:52

    all pink and raw.

    Segment details4:52–4:54 · rev_1d01844d42a2500a57dd40fb527a247f_83
  85. 5:03

    You don't really need to worry about the

    Segment details5:03–5:05 · rev_1d01844d42a2500a57dd40fb527a247f_84
  86. 5:05

    legs because that'll be fine.

    Segment details5:05–5:07 · rev_1d01844d42a2500a57dd40fb527a247f_85
  87. 5:10

    Next we have seasoning, sea salt,

    Segment details5:10–5:12 · rev_1d01844d42a2500a57dd40fb527a247f_86
  88. 5:13

    and we're just going to sprinkle some of

    Segment details5:13–5:14 · rev_1d01844d42a2500a57dd40fb527a247f_87
  89. 5:15

    that over the top.

    Segment details5:15–5:15 · rev_1d01844d42a2500a57dd40fb527a247f_88
  90. 5:27

    And that's it really. I don't like to,

    Segment details5:27–5:31 · rev_1d01844d42a2500a57dd40fb527a247f_89
  91. 5:32

    to make too much of a fuss, just a bit of

    Segment details5:32–5:34 · rev_1d01844d42a2500a57dd40fb527a247f_90
  92. 5:34

    salt and a bit of pricking and then

    Segment details5:34–5:37 · rev_1d01844d42a2500a57dd40fb527a247f_91
  93. 5:37

    straight into the oven.

    Segment details5:37–5:38 · rev_1d01844d42a2500a57dd40fb527a247f_92
  94. 5:41

    Now this should go into the

    Segment details5:41–5:46 · rev_1d01844d42a2500a57dd40fb527a247f_93
  95. 5:47

    middle,

    Segment details5:47–5:47 · rev_1d01844d42a2500a57dd40fb527a247f_94
  96. 5:51

    middle of the oven like that should be

    Segment details5:51–5:53 · rev_1d01844d42a2500a57dd40fb527a247f_95
  97. 5:59

    And then we're going to do a double

    Segment details5:59–6:03 · rev_1d01844d42a2500a57dd40fb527a247f_96
  98. 6:03

    fan setting. For the temperature, we'll

    Segment details6:03–6:06 · rev_1d01844d42a2500a57dd40fb527a247f_97
  99. 6:07

    set it to 170.

    Segment details6:07–6:12 · rev_1d01844d42a2500a57dd40fb527a247f_98
  100. 6:14

    Who's banging up there? Uh,

    Segment details6:14–6:17 · rev_1d01844d42a2500a57dd40fb527a247f_99
  101. 6:17

    all day long someone's banging.

    Segment details6:17–6:19 · rev_1d01844d42a2500a57dd40fb527a247f_100
  102. 6:22

    And that should be ready in about an hour,

    Segment details6:22–6:24 · rev_1d01844d42a2500a57dd40fb527a247f_101
  103. 6:24

    maybe.

    Segment details6:24–6:25 · rev_1d01844d42a2500a57dd40fb527a247f_102
  104. 6:36

    Oh, I think it's ready!

    Segment details6:36–6:39 · rev_1d01844d42a2500a57dd40fb527a247f_103
  105. 6:40

    Look, it's golden brown.

    Segment details6:40–6:43 · rev_1d01844d42a2500a57dd40fb527a247f_104
  106. 6:48

    Wow, have you ever seen anything prettier?

    Segment details6:48–6:51 · rev_1d01844d42a2500a57dd40fb527a247f_105
  107. 6:53

    Wow, it looks very tasty.

    Segment details6:53–6:55 · rev_1d01844d42a2500a57dd40fb527a247f_106
  108. 6:57

    See what it looks like on the inside.

    Segment details6:57–6:59 · rev_1d01844d42a2500a57dd40fb527a247f_107
  109. 7:00

    Hopefully it's cooked.

    Segment details7:00–7:01 · rev_1d01844d42a2500a57dd40fb527a247f_108
  110. 7:12

    Oh, whoa,

    Segment details7:12–7:13 · rev_1d01844d42a2500a57dd40fb527a247f_109
  111. 7:14

    perfectly cooked! And it looks kind of

    Segment details7:14–7:16 · rev_1d01844d42a2500a57dd40fb527a247f_110
  112. 7:17

    juicy and not dried out. Can you

    Segment details7:17–7:21 · rev_1d01844d42a2500a57dd40fb527a247f_111
  113. 7:21

    believe this is the first time I've

    Segment details7:21–7:22 · rev_1d01844d42a2500a57dd40fb527a247f_112
  114. 7:22

    roasted an entire chicken before? Look at

    Segment details7:22–7:25 · rev_1d01844d42a2500a57dd40fb527a247f_113
  115. 7:26

    that perfection!

    Segment details7:26–7:27 · rev_1d01844d42a2500a57dd40fb527a247f_114
  116. 7:49

    It's stuck to the tray.

    Segment details7:49–7:51 · rev_1d01844d42a2500a57dd40fb527a247f_115
  117. 7:53

    I think I can scoop it off like this.

    Segment details7:53–7:56 · rev_1d01844d42a2500a57dd40fb527a247f_116
  118. 7:56

    Okay.

    Segment details7:56–7:57 · rev_1d01844d42a2500a57dd40fb527a247f_117
  119. 8:02

    Oh, it's really hot.

    Segment details8:02–8:04 · rev_1d01844d42a2500a57dd40fb527a247f_118
  120. 8:32

    Beautiful. So this will be my lunch, and

    Segment details8:32–8:35 · rev_1d01844d42a2500a57dd40fb527a247f_119
  121. 8:35

    then I think I'll have the second one for

    Segment details8:35–8:37 · rev_1d01844d42a2500a57dd40fb527a247f_120