Recording
How to make battered Fish and chips (without chips)
2020-03-24 · 11 min
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
Transcript revisions
- rev_280d2c91dac7ec17d4d779eaa93b536fMachine-generated and unreviewed; may be wrong; not a verified quotation.enraw_asractive174 segments
Transcript
We're in lockdown.
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0:04–0:06 · rev_280d2c91dac7ec17d4d779eaa93b536f_0I found it. Why does my coffee taste
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0:10–0:13 · rev_280d2c91dac7ec17d4d779eaa93b536f_1different every day? This is the worst one
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0:13–0:15 · rev_280d2c91dac7ec17d4d779eaa93b536f_2yet. Almond. Because you use weird milk.
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0:15–0:19 · rev_280d2c91dac7ec17d4d779eaa93b536f_3Let me try. There's too many water inside
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0:19–0:23 · rev_280d2c91dac7ec17d4d779eaa93b536f_4and too many milk.
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0:23–0:24 · rev_280d2c91dac7ec17d4d779eaa93b536f_5Like, it tastes like Oily
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0:25–0:30 · rev_280d2c91dac7ec17d4d779eaa93b536f_6Chinese takeaway. What the fuck? Why does
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0:30–0:32 · rev_280d2c91dac7ec17d4d779eaa93b536f_7your coffee taste like chicken? Why is
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0:32–0:36 · rev_280d2c91dac7ec17d4d779eaa93b536f_8it oily? It's not, it's just strange.
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0:36–0:38 · rev_280d2c91dac7ec17d4d779eaa93b536f_9Help me make my fish. We're making fish
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0:39–0:43 · rev_280d2c91dac7ec17d4d779eaa93b536f_10and chips with chicken fry mix. It's the
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0:44–0:47 · rev_280d2c91dac7ec17d4d779eaa93b536f_11same thing, it's flour. Is it? And
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0:47–0:50 · rev_280d2c91dac7ec17d4d779eaa93b536f_12seasoning and haddock. Wait, is it? No,
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0:50–0:53 · rev_280d2c91dac7ec17d4d779eaa93b536f_13it's cod. It smells like This is for on
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0:53–0:56 · rev_280d2c91dac7ec17d4d779eaa93b536f_14chicken. Why is it yellow? Maybe it's
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0:56–0:59 · rev_280d2c91dac7ec17d4d779eaa93b536f_15expired. Yeah. No, my hair is not good.
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1:00–1:03 · rev_280d2c91dac7ec17d4d779eaa93b536f_16It's okay. It's not okay. You're
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1:03–1:05 · rev_280d2c91dac7ec17d4d779eaa93b536f_17beautiful. Fuck you. No swearing, I need
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1:05–1:08 · rev_280d2c91dac7ec17d4d779eaa93b536f_18money. Okay. Okay, you bring the fish and
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1:08–1:11 · rev_280d2c91dac7ec17d4d779eaa93b536f_19the chicken powder. Okay. And I'll get the
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1:12–1:14 · rev_280d2c91dac7ec17d4d779eaa93b536f_20metal sticks. I'm the assistant. Cooking
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1:15–1:18 · rev_280d2c91dac7ec17d4d779eaa93b536f_21with Daniel and Mila.
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1:18–1:19 · rev_280d2c91dac7ec17d4d779eaa93b536f_22My mum's making a fire, so we're scrapping
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1:22–1:24 · rev_280d2c91dac7ec17d4d779eaa93b536f_23the plan to make fish and chips and we're
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1:24–1:27 · rev_280d2c91dac7ec17d4d779eaa93b536f_24just gonna— whoa, look at that fire!
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1:27–1:29 · rev_280d2c91dac7ec17d4d779eaa93b536f_25Quick! Wow, so big! My nose is running.
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1:30–1:33 · rev_280d2c91dac7ec17d4d779eaa93b536f_26But this is dangerous. Maybe this fire is
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1:37–1:39 · rev_280d2c91dac7ec17d4d779eaa93b536f_27a bit too big. Yeah, I think so too.
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1:39–1:41 · rev_280d2c91dac7ec17d4d779eaa93b536f_28Stand on this side where the wind isn't
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1:47–1:49 · rev_280d2c91dac7ec17d4d779eaa93b536f_29Don't come near the fire. We're cooking.
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1:53–1:55 · rev_280d2c91dac7ec17d4d779eaa93b536f_30No, no on the fire. Why not? It's poison.
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1:55–1:58 · rev_280d2c91dac7ec17d4d779eaa93b536f_31It's not poison.
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1:58–1:59 · rev_280d2c91dac7ec17d4d779eaa93b536f_32I not do.
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2:02–2:05 · rev_280d2c91dac7ec17d4d779eaa93b536f_33Don't come near the fire. We're going to
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2:07–2:10 · rev_280d2c91dac7ec17d4d779eaa93b536f_34cook our fish. No, it's poison. Why
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2:10–2:13 · rev_280d2c91dac7ec17d4d779eaa93b536f_35poison? Why don't you cook somewhere else?
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2:13–2:15 · rev_280d2c91dac7ec17d4d779eaa93b536f_36Give us some fire. But this is Perfect.
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2:16–2:18 · rev_280d2c91dac7ec17d4d779eaa93b536f_37No, you can put it on the end of this rake
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2:18–2:21 · rev_280d2c91dac7ec17d4d779eaa93b536f_38and then poke it. Stop messing about, all
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2:22–2:24 · rev_280d2c91dac7ec17d4d779eaa93b536f_39this virus thing. Really? Oh,
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2:24–2:27 · rev_280d2c91dac7ec17d4d779eaa93b536f_40we got told off, but I
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2:30–2:33 · rev_280d2c91dac7ec17d4d779eaa93b536f_41want to cook it in the fire.
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2:34–2:34 · rev_280d2c91dac7ec17d4d779eaa93b536f_42You can make it in the pan. You're always
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2:38–2:40 · rev_280d2c91dac7ec17d4d779eaa93b536f_43cooking this. We have to use the boring
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2:40–2:42 · rev_280d2c91dac7ec17d4d779eaa93b536f_44oven. Okay, so to make the batter, how do
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2:43–2:46 · rev_280d2c91dac7ec17d4d779eaa93b536f_45you make batter? We need the flour.
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2:47–2:50 · rev_280d2c91dac7ec17d4d779eaa93b536f_46I think you're also supposed to add one
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2:52–2:53 · rev_280d2c91dac7ec17d4d779eaa93b536f_47egg, isn't it? Ah, wait,
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2:53–2:56 · rev_280d2c91dac7ec17d4d779eaa93b536f_48no, Daniel, what?
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2:56–2:58 · rev_280d2c91dac7ec17d4d779eaa93b536f_49I think we just need water. That's,
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3:00–3:02 · rev_280d2c91dac7ec17d4d779eaa93b536f_50that's fine. Usually people put one egg,
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3:02–3:06 · rev_280d2c91dac7ec17d4d779eaa93b536f_51then they put the fish inside, and then
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3:06–3:07 · rev_280d2c91dac7ec17d4d779eaa93b536f_52they put it in this. That's boring.
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3:07–3:11 · rev_280d2c91dac7ec17d4d779eaa93b536f_53This is so weird. And then you— I think
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3:12–3:15 · rev_280d2c91dac7ec17d4d779eaa93b536f_54I put too much water. It is. You just put
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3:15–3:18 · rev_280d2c91dac7ec17d4d779eaa93b536f_55I want to see if I can do that. You're
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3:22–3:23 · rev_280d2c91dac7ec17d4d779eaa93b536f_56supposed to crush an egg. I'm making fish
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3:23–3:25 · rev_280d2c91dac7ec17d4d779eaa93b536f_57and chips. Aren't you supposed to make an
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3:25–3:28 · rev_280d2c91dac7ec17d4d779eaa93b536f_58egg like that, then put the fish inside,
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3:28–3:30 · rev_280d2c91dac7ec17d4d779eaa93b536f_59and then just put it in the batter? You
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3:30–3:32 · rev_280d2c91dac7ec17d4d779eaa93b536f_60don't need that. Why does he do it like
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3:32–3:33 · rev_280d2c91dac7ec17d4d779eaa93b536f_61that? You need an egg to make it stick.
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3:33–3:35 · rev_280d2c91dac7ec17d4d779eaa93b536f_62This will stick. It will.
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3:36–3:40 · rev_280d2c91dac7ec17d4d779eaa93b536f_63Have you seen a video that he
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3:42–3:45 · rev_280d2c91dac7ec17d4d779eaa93b536f_64made with his toast in his oven? A raw
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3:46–3:48 · rev_280d2c91dac7ec17d4d779eaa93b536f_65egg? No. That was disgusting. I saw the
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3:48–3:51 · rev_280d2c91dac7ec17d4d779eaa93b536f_66onion one where you just ate a baked onion
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3:51–3:54 · rev_280d2c91dac7ec17d4d779eaa93b536f_67for dinner. Oh my God!
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3:54–3:57 · rev_280d2c91dac7ec17d4d779eaa93b536f_68What? Did you wash your hands,
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3:58–4:01 · rev_280d2c91dac7ec17d4d779eaa93b536f_69Daniel? No. You didn't, Daniel.
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4:01–4:03 · rev_280d2c91dac7ec17d4d779eaa93b536f_70And this one, I'm making fish and chips.
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4:04–4:07 · rev_280d2c91dac7ec17d4d779eaa93b536f_71See, easy. Chicken fry.
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4:09–4:11 · rev_280d2c91dac7ec17d4d779eaa93b536f_72It's for fish as well. Where's the
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4:12–4:16 · rev_280d2c91dac7ec17d4d779eaa93b536f_73other one? You don't care.
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4:16–4:20 · rev_280d2c91dac7ec17d4d779eaa93b536f_74It's not— yes, it's Cooking with Daniel.
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4:20–4:23 · rev_280d2c91dac7ec17d4d779eaa93b536f_75Stupid tripod won't stay up. Now outside
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4:26–4:30 · rev_280d2c91dac7ec17d4d779eaa93b536f_76smells bad. Smells like smoke.
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4:31–4:34 · rev_280d2c91dac7ec17d4d779eaa93b536f_77Smells like— quick, let's go to the fire.
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4:34–4:37 · rev_280d2c91dac7ec17d4d779eaa93b536f_78My mom's not watching.
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4:37–4:38 · rev_280d2c91dac7ec17d4d779eaa93b536f_79It smells like onions. Oh wait, that's the
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4:43–4:46 · rev_280d2c91dac7ec17d4d779eaa93b536f_80garlic here. Yeah,
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4:47–4:50 · rev_280d2c91dac7ec17d4d779eaa93b536f_81no, this smells like garlic as well. Is
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4:50–4:52 · rev_280d2c91dac7ec17d4d779eaa93b536f_82it? Hmm.
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4:52–4:53 · rev_280d2c91dac7ec17d4d779eaa93b536f_83Delicious. We have now been in lockdown.
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4:58–5:01 · rev_280d2c91dac7ec17d4d779eaa93b536f_84This is my 8th day in Spain. Who's saying
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5:01–5:04 · rev_280d2c91dac7ec17d4d779eaa93b536f_85that? Leaving the house until the
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5:04–5:07 · rev_280d2c91dac7ec17d4d779eaa93b536f_86authorities tell us to, and they're now
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5:07–5:09 · rev_280d2c91dac7ec17d4d779eaa93b536f_87saying the 15th of April. Who is it? So we
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5:09–5:11 · rev_280d2c91dac7ec17d4d779eaa93b536f_88have to be a month locked up. You do not
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5:11–5:14 · rev_280d2c91dac7ec17d4d779eaa93b536f_89leave your house in Spain on lockdown.
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5:14–5:16 · rev_280d2c91dac7ec17d4d779eaa93b536f_90Some more you kissing. Worried about your
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5:16–5:19 · rev_280d2c91dac7ec17d4d779eaa93b536f_91parents? We're making love.
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5:19–5:20 · rev_280d2c91dac7ec17d4d779eaa93b536f_92And then we lift it into the oven like
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5:24–5:30 · rev_280d2c91dac7ec17d4d779eaa93b536f_93this.
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5:30–5:30 · rev_280d2c91dac7ec17d4d779eaa93b536f_94Looks delicious. Look,
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5:37–5:40 · rev_280d2c91dac7ec17d4d779eaa93b536f_95isn't it nice? It's dripping. Put the lid
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5:41–5:44 · rev_280d2c91dac7ec17d4d779eaa93b536f_96on the top. My hand's wet.
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5:44–5:45 · rev_280d2c91dac7ec17d4d779eaa93b536f_97Okay.
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5:47–5:47 · rev_280d2c91dac7ec17d4d779eaa93b536f_98I'm washing my hands. Wow.
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5:52–5:54 · rev_280d2c91dac7ec17d4d779eaa93b536f_99And then we do— how about 25
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5:55–5:59 · rev_280d2c91dac7ec17d4d779eaa93b536f_100minutes?
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5:59–6:00 · rev_280d2c91dac7ec17d4d779eaa93b536f_101Perfect.
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6:00–6:03 · rev_280d2c91dac7ec17d4d779eaa93b536f_102Nice. I wonder how it'll turn out.
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6:04–6:07 · rev_280d2c91dac7ec17d4d779eaa93b536f_103It's gonna be crispy and fishy delicious.
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6:08–6:12 · rev_280d2c91dac7ec17d4d779eaa93b536f_104We'll have a quick game of chess while we
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6:16–6:18 · rev_280d2c91dac7ec17d4d779eaa93b536f_105wait for the fish. Checkers. No, chess.
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6:18–6:20 · rev_280d2c91dac7ec17d4d779eaa93b536f_106Checkers. I don't like checkers. Checkers
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6:21–6:23 · rev_280d2c91dac7ec17d4d779eaa93b536f_107is too basic. Chess is more complex,
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6:24–6:27 · rev_280d2c91dac7ec17d4d779eaa93b536f_108complicated. There's more depth to it.
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6:27–6:31 · rev_280d2c91dac7ec17d4d779eaa93b536f_109Okay, pay attention. The pawns move 2
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6:35–6:38 · rev_280d2c91dac7ec17d4d779eaa93b536f_110spaces on the first turn, and then after
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6:38–6:41 · rev_280d2c91dac7ec17d4d779eaa93b536f_111that they move 1, and they can attack
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6:41–6:43 · rev_280d2c91dac7ec17d4d779eaa93b536f_112diagonally. And then the castle can move
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6:43–6:47 · rev_280d2c91dac7ec17d4d779eaa93b536f_113horizontally or in a straight line.
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6:47–6:51 · rev_280d2c91dac7ec17d4d779eaa93b536f_114The horse moves in an L shape. Who's
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6:51–6:54 · rev_280d2c91dac7ec17d4d779eaa93b536f_115making that noise? That's the computer.
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6:55–6:57 · rev_280d2c91dac7ec17d4d779eaa93b536f_116It moves in an L shape like this or like
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6:58–7:01 · rev_280d2c91dac7ec17d4d779eaa93b536f_117that. Mm-hmm. And it can jump over people.
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7:01–7:05 · rev_280d2c91dac7ec17d4d779eaa93b536f_118And then the bishop moves diagonally. I
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7:06–7:08 · rev_280d2c91dac7ec17d4d779eaa93b536f_119think it's ready. Yeah, is it?
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7:08–7:11 · rev_280d2c91dac7ec17d4d779eaa93b536f_120It's going black. I put 20 minutes. Wow,
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7:12–7:15 · rev_280d2c91dac7ec17d4d779eaa93b536f_121it's looking good. Yeah, I can't believe
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7:15–7:17 · rev_280d2c91dac7ec17d4d779eaa93b536f_122it. Where's the towel? Hmm,
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7:17–7:20 · rev_280d2c91dac7ec17d4d779eaa93b536f_123smells quite nice as well.
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7:20–7:21 · rev_280d2c91dac7ec17d4d779eaa93b536f_124Mhm. Ooh, okay, where are the tongs?
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7:29–7:33 · rev_280d2c91dac7ec17d4d779eaa93b536f_125Um, I'll just poke it. Oh, it's a bit dry
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7:37–7:40 · rev_280d2c91dac7ec17d4d779eaa93b536f_126actually. Stuck to the metal thing.
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7:40–7:44 · rev_280d2c91dac7ec17d4d779eaa93b536f_127Wait, I'll hold it.
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7:44–7:46 · rev_280d2c91dac7ec17d4d779eaa93b536f_128No, what to do?
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7:48–7:49 · rev_280d2c91dac7ec17d4d779eaa93b536f_129It's stuck. Wait, wait, leave it there
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7:52–7:55 · rev_280d2c91dac7ec17d4d779eaa93b536f_130first. Leave it there. How?
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7:55–7:56 · rev_280d2c91dac7ec17d4d779eaa93b536f_131Where is the cloth?
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8:00–8:01 · rev_280d2c91dac7ec17d4d779eaa93b536f_132Don't drop it on the floor. I said leave
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8:03–8:06 · rev_280d2c91dac7ec17d4d779eaa93b536f_133it there. Okay.
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8:06–8:07 · rev_280d2c91dac7ec17d4d779eaa93b536f_134I told you spray oil just now earlier,
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8:12–8:14 · rev_280d2c91dac7ec17d4d779eaa93b536f_135remember? I don't know. You made me buy
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8:14–8:16 · rev_280d2c91dac7ec17d4d779eaa93b536f_136two bottle of spray oil. Why don't you use
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8:17–8:19 · rev_280d2c91dac7ec17d4d779eaa93b536f_137it? I can't find it. There in behind you.
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8:19–8:21 · rev_280d2c91dac7ec17d4d779eaa93b536f_138Where? Yeah. Oh yeah. I need to buy to
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8:23–8:26 · rev_280d2c91dac7ec17d4d779eaa93b536f_139spray the metal or rub some oil, the leaf
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8:27–8:29 · rev_280d2c91dac7ec17d4d779eaa93b536f_140What to do without me, you two? Do you
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8:34–8:36 · rev_280d2c91dac7ec17d4d779eaa93b536f_141have some lemon? We can squeeze some
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8:36–8:38 · rev_280d2c91dac7ec17d4d779eaa93b536f_142lemon. Oh yeah.
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8:38–8:39 · rev_280d2c91dac7ec17d4d779eaa93b536f_143Okay, thank you very much.
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8:42–8:45 · rev_280d2c91dac7ec17d4d779eaa93b536f_144No, don't do that. You're supposed to cut
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8:49–8:51 · rev_280d2c91dac7ec17d4d779eaa93b536f_145it. Then it'll be a big pile here all over
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8:51–8:55 · rev_280d2c91dac7ec17d4d779eaa93b536f_146the place. We will after I finish filming.
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8:55–8:57 · rev_280d2c91dac7ec17d4d779eaa93b536f_147Ready? Don't put too much in. This one is
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8:58–9:01 · rev_280d2c91dac7ec17d4d779eaa93b536f_148mine. Okay, a bit spicy and a bit
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9:01–9:04 · rev_280d2c91dac7ec17d4d779eaa93b536f_149Dry, succulent. Suck your fat side.
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9:07–9:10 · rev_280d2c91dac7ec17d4d779eaa93b536f_150What? Is it good?
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9:11–9:14 · rev_280d2c91dac7ec17d4d779eaa93b536f_151So good. You're putting so much lemon
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9:14–9:17 · rev_280d2c91dac7ec17d4d779eaa93b536f_152juice on it. You don't have to put salt.
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9:17–9:19 · rev_280d2c91dac7ec17d4d779eaa93b536f_153Oh, it's hot. Quiet down.
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9:20–9:23 · rev_280d2c91dac7ec17d4d779eaa93b536f_154Okay, let me try.
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9:26–9:28 · rev_280d2c91dac7ec17d4d779eaa93b536f_155It just came out the oven.
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9:33–9:34 · rev_280d2c91dac7ec17d4d779eaa93b536f_156A thumbnail like this.
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9:40–9:42 · rev_280d2c91dac7ec17d4d779eaa93b536f_157You try it.
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9:45–9:46 · rev_280d2c91dac7ec17d4d779eaa93b536f_158I want to get a close-up, but it won't
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9:49–9:52 · rev_280d2c91dac7ec17d4d779eaa93b536f_159focus. Okay, I'm going to try now.
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9:52–9:55 · rev_280d2c91dac7ec17d4d779eaa93b536f_160Mm, it's quite good.
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9:58–10:01 · rev_280d2c91dac7ec17d4d779eaa93b536f_161It's delicious. Let's take it
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10:02–10:06 · rev_280d2c91dac7ec17d4d779eaa93b536f_162somewhere. I don't want the lemon. I want
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10:06–10:09 · rev_280d2c91dac7ec17d4d779eaa93b536f_163the lemon. Why? I like it.
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10:09–10:11 · rev_280d2c91dac7ec17d4d779eaa93b536f_164Make sure to be careful when you use
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10:12–10:14 · rev_280d2c91dac7ec17d4d779eaa93b536f_165toilet paper, we're running out. Okay.
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10:14–10:16 · rev_280d2c91dac7ec17d4d779eaa93b536f_166What?
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10:20–10:20 · rev_280d2c91dac7ec17d4d779eaa93b536f_167But it's
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10:29–10:33 · rev_280d2c91dac7ec17d4d779eaa93b536f_168not crispy because you put too many water.
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10:34–10:37 · rev_280d2c91dac7ec17d4d779eaa93b536f_169Maybe, but tastes good though.
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10:38–10:41 · rev_280d2c91dac7ec17d4d779eaa93b536f_170Why did you put water? No, he mixed the
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10:42–10:45 · rev_280d2c91dac7ec17d4d779eaa93b536f_171sauce with water. You have to, otherwise
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10:45–10:48 · rev_280d2c91dac7ec17d4d779eaa93b536f_172it's just a powder. No,
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10:49–10:51 · rev_280d2c91dac7ec17d4d779eaa93b536f_173