Skip to corpus content
HIMR Public Corpustimestamped source index

Recording

[2023-10-23] what i eat as an Unemployed and Broke Person [Cef0EJUv9EI]

2023-10-23 · 14 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.

Read summary

Expand to load the summary.

Open summary page ↗
Source information & transcript revisions

Provenance

Corpus release
release_e1034195a1190633b9003459
Date basis
retained_archive_metadata
Duration
14 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_9c4915401f0e706a5b382e2d1241104fMachine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive149 segments

Transcript

en
  1. 0:09

    Ahh! It's all stuck to the plastic!

    Segment details0:09–0:14 · rev_9c4915401f0e706a5b382e2d1241104f_0
  2. 0:15

    What do I do? Uh, it's supposed to be

    Segment details0:15–0:18 · rev_9c4915401f0e706a5b382e2d1241104f_1
  3. 0:18

    cold, isn't it? Why is it stuck to the

    Segment details0:18–0:20 · rev_9c4915401f0e706a5b382e2d1241104f_2
  4. 0:20

    plastic? I think I need to remake this.

    Segment details0:20–0:23 · rev_9c4915401f0e706a5b382e2d1241104f_3
  5. 0:28

    Mmm,

    Segment details0:28–0:32 · rev_9c4915401f0e706a5b382e2d1241104f_4
  6. 0:32

    stupid dough. Oh my God,

    Segment details0:32–0:36 · rev_9c4915401f0e706a5b382e2d1241104f_5
  7. 0:37

    why is dough so annoying? Oh, get off my

    Segment details0:37–0:40 · rev_9c4915401f0e706a5b382e2d1241104f_6
  8. 0:40

    pie.

    Segment details0:40–0:40 · rev_9c4915401f0e706a5b382e2d1241104f_7
  9. 0:44

    Oh my God,

    Segment details0:44–0:45 · rev_9c4915401f0e706a5b382e2d1241104f_8
  10. 0:48

    that's my

    Segment details0:48–0:53 · rev_9c4915401f0e706a5b382e2d1241104f_9
  11. 0:54

    chicken. Chicken breast.

    Segment details0:54–0:55 · rev_9c4915401f0e706a5b382e2d1241104f_10
  12. 0:58

    I hate this weird thing. It looks like a

    Segment details0:58–1:00 · rev_9c4915401f0e706a5b382e2d1241104f_11
  13. 1:01

    period pad.

    Segment details1:01–1:01 · rev_9c4915401f0e706a5b382e2d1241104f_12
  14. 1:07

    This is probably too much though.

    Segment details1:07–1:08 · rev_9c4915401f0e706a5b382e2d1241104f_13
  15. 1:11

    I don't know if the pie is going to be

    Segment details1:11–1:12 · rev_9c4915401f0e706a5b382e2d1241104f_14
  16. 1:12

    massive or not.

    Segment details1:12–1:13 · rev_9c4915401f0e706a5b382e2d1241104f_15
  17. 1:23

    Put in the chicken.

    Segment details1:23–1:27 · rev_9c4915401f0e706a5b382e2d1241104f_16
  18. 1:28

    Golden brown.

    Segment details1:28–1:30 · rev_9c4915401f0e706a5b382e2d1241104f_17
  19. 1:56

    Yeah, this is pretty good.

    Segment details1:56–1:57 · rev_9c4915401f0e706a5b382e2d1241104f_18
  20. 2:00

    I'm cooking—

    Segment details2:00–2:05 · rev_9c4915401f0e706a5b382e2d1241104f_19
  21. 2:05

    I put the chicken stock,

    Segment details2:05–2:07 · rev_9c4915401f0e706a5b382e2d1241104f_20
  22. 2:09

    maybe just half of it. Uh,

    Segment details2:09–2:13 · rev_9c4915401f0e706a5b382e2d1241104f_21
  23. 2:13

    no.

    Segment details2:13–2:14 · rev_9c4915401f0e706a5b382e2d1241104f_22
  24. 2:22

    2/3. And then crème fraîche.

    Segment details2:22–2:24 · rev_9c4915401f0e706a5b382e2d1241104f_23
  25. 2:28

    Spoonful of crème fraîche. I never

    Segment details2:28–2:31 · rev_9c4915401f0e706a5b382e2d1241104f_24
  26. 2:32

    tried this before. Is it really gonna go

    Segment details2:32–2:34 · rev_9c4915401f0e706a5b382e2d1241104f_25
  27. 2:34

    creamy? It's not gonna

    Segment details2:34–2:38 · rev_9c4915401f0e706a5b382e2d1241104f_26
  28. 2:39

    go weird, is it?

    Segment details2:39–2:39 · rev_9c4915401f0e706a5b382e2d1241104f_27
  29. 2:46

    Oh, oh, that looks pretty good.

    Segment details2:46–2:48 · rev_9c4915401f0e706a5b382e2d1241104f_28
  30. 2:50

    Whoa, oh, it's gone like

    Segment details2:50–2:53 · rev_9c4915401f0e706a5b382e2d1241104f_29
  31. 2:54

    creamy, like a sauce, like a cream sauce.

    Segment details2:54–2:57 · rev_9c4915401f0e706a5b382e2d1241104f_30
  32. 2:58

    Look at this,

    Segment details2:58–2:58 · rev_9c4915401f0e706a5b382e2d1241104f_31
  33. 3:03

    can you see?

    Segment details3:03–3:04 · rev_9c4915401f0e706a5b382e2d1241104f_32
  34. 3:07

    Wow, I didn't think

    Segment details3:07–3:11 · rev_9c4915401f0e706a5b382e2d1241104f_33
  35. 3:11

    making a cream sauce was so easy.

    Segment details3:11–3:12 · rev_9c4915401f0e706a5b382e2d1241104f_34
  36. 3:20

    But how do I keep it creamy and not like

    Segment details3:20–3:22 · rev_9c4915401f0e706a5b382e2d1241104f_35
  37. 3:23

    runny? Maybe some flour.

    Segment details3:23–3:26 · rev_9c4915401f0e706a5b382e2d1241104f_36
  38. 3:26

    The sauce broke, temperature too high.

    Segment details3:26–3:29 · rev_9c4915401f0e706a5b382e2d1241104f_37
  39. 3:30

    Wow, this actually looks good. It's like

    Segment details3:30–3:32 · rev_9c4915401f0e706a5b382e2d1241104f_38
  40. 3:33

    creamy Chickeny,

    Segment details3:33–3:36 · rev_9c4915401f0e706a5b382e2d1241104f_39
  41. 3:36

    garlicky. Oh my god, it smells good as

    Segment details3:36–3:38 · rev_9c4915401f0e706a5b382e2d1241104f_40
  42. 3:38

    well, like actual chicken pie filling.

    Segment details3:38–3:40 · rev_9c4915401f0e706a5b382e2d1241104f_41
  43. 3:42

    Jesus. Oh my god.

    Segment details3:42–3:45 · rev_9c4915401f0e706a5b382e2d1241104f_42
  44. 3:49

    Oh my god, that is actually good.

    Segment details3:49–3:51 · rev_9c4915401f0e706a5b382e2d1241104f_43
  45. 3:52

    Huh, what?

    Segment details3:52–3:54 · rev_9c4915401f0e706a5b382e2d1241104f_44
  46. 3:59

    This is the best thing I've ever made.

    Segment details3:59–4:01 · rev_9c4915401f0e706a5b382e2d1241104f_45
  47. 4:03

    Look at that,

    Segment details4:03–4:03 · rev_9c4915401f0e706a5b382e2d1241104f_46
  48. 4:05

    it actually tastes good.

    Segment details4:05–4:08 · rev_9c4915401f0e706a5b382e2d1241104f_47
  49. 4:14

    What? Look, it's stuck.

    Segment details4:14–4:19 · rev_9c4915401f0e706a5b382e2d1241104f_48
  50. 4:21

    It's like glued to the bottom of the bag.

    Segment details4:21–4:23 · rev_9c4915401f0e706a5b382e2d1241104f_49
  51. 4:23

    Look at that, that's pretty thin though.

    Segment details4:23–4:26 · rev_9c4915401f0e706a5b382e2d1241104f_50
  52. 4:28

    Is it supposed to be so thin?

    Segment details4:28–4:30 · rev_9c4915401f0e706a5b382e2d1241104f_51
  53. 4:33

    My pie crust was pretty— oh,

    Segment details4:33–4:35 · rev_9c4915401f0e706a5b382e2d1241104f_52
  54. 4:36

    it's all stuck to the plastic.

    Segment details4:36–4:38 · rev_9c4915401f0e706a5b382e2d1241104f_53
  55. 4:44

    Okay, was not expecting this.

    Segment details4:44–4:47 · rev_9c4915401f0e706a5b382e2d1241104f_54
  56. 4:50

    Maybe it was supposed to be frozen.

    Segment details4:50–4:51 · rev_9c4915401f0e706a5b382e2d1241104f_55
  57. 4:54

    Why is it stuck to the plastic?

    Segment details4:54–4:55 · rev_9c4915401f0e706a5b382e2d1241104f_56
  58. 4:58

    Guys, help me. What do I do?

    Segment details4:58–5:01 · rev_9c4915401f0e706a5b382e2d1241104f_57
  59. 5:03

    Uh, it's supposed to be cold, isn't it?

    Segment details5:03–5:05 · rev_9c4915401f0e706a5b382e2d1241104f_58
  60. 5:07

    Put it back in the freezer. Oh, damn it.

    Segment details5:07–5:10 · rev_9c4915401f0e706a5b382e2d1241104f_59
  61. 5:12

    I didn't think it would melt.

    Segment details5:12–5:13 · rev_9c4915401f0e706a5b382e2d1241104f_60
  62. 5:15

    I think it's supposed to be frozen.

    Segment details5:15–5:17 · rev_9c4915401f0e706a5b382e2d1241104f_61
  63. 5:18

    Wait, what if I use the rolling pin? It's

    Segment details5:18–5:20 · rev_9c4915401f0e706a5b382e2d1241104f_62
  64. 5:21

    definitely going to get stuck to the

    Segment details5:21–5:21 · rev_9c4915401f0e706a5b382e2d1241104f_63
  65. 5:22

    rolling pin and then roll

    Segment details5:22–5:25 · rev_9c4915401f0e706a5b382e2d1241104f_64
  66. 5:32

    Yeah.

    Segment details5:32–5:33 · rev_9c4915401f0e706a5b382e2d1241104f_65
  67. 5:50

    Yes, uh, I think it's okay if

    Segment details5:50–5:53 · rev_9c4915401f0e706a5b382e2d1241104f_66
  68. 5:54

    it gets stuck to the pan cuz I'm going

    Segment details5:54–5:57 · rev_9c4915401f0e706a5b382e2d1241104f_67
  69. 5:57

    to eat it out of the pan anyway.

    Segment details5:57–5:59 · rev_9c4915401f0e706a5b382e2d1241104f_68
  70. 6:01

    Not going to try and take it out.

    Segment details6:01–6:02 · rev_9c4915401f0e706a5b382e2d1241104f_69
  71. 6:08

    I should have done this After— oh yeah,

    Segment details6:08–6:10 · rev_9c4915401f0e706a5b382e2d1241104f_70
  72. 6:11

    it's coming off now. Ah, you see,

    Segment details6:11–6:13 · rev_9c4915401f0e706a5b382e2d1241104f_71
  73. 6:16

    if you read the instructions,

    Segment details6:16–6:17 · rev_9c4915401f0e706a5b382e2d1241104f_72
  74. 6:20

    so it came off really easy, and then I

    Segment details6:20–6:23 · rev_9c4915401f0e706a5b382e2d1241104f_73
  75. 6:23

    could just put that on top.

    Segment details6:23–6:24 · rev_9c4915401f0e706a5b382e2d1241104f_74
  76. 6:40

    Ta-da! This doesn't seem like the right

    Segment details6:40–6:42 · rev_9c4915401f0e706a5b382e2d1241104f_75
  77. 6:42

    kind of dough. I might put a second layer.

    Segment details6:42–6:46 · rev_9c4915401f0e706a5b382e2d1241104f_76
  78. 6:53

    It's really thin in the middle. I think I

    Segment details6:53–6:56 · rev_9c4915401f0e706a5b382e2d1241104f_77
  79. 6:56

    need to remake this.

    Segment details6:56–6:57 · rev_9c4915401f0e706a5b382e2d1241104f_78
  80. 7:08

    Stupid dough.

    Segment details7:08–7:09 · rev_9c4915401f0e706a5b382e2d1241104f_79
  81. 7:11

    Oh my God, why is dough so annoying?

    Segment details7:11–7:14 · rev_9c4915401f0e706a5b382e2d1241104f_80
  82. 7:15

    Gets stuck everywhere. Oh, get off my

    Segment details7:15–7:19 · rev_9c4915401f0e706a5b382e2d1241104f_81
  83. 7:19

    pie! Stupid plastic.

    Segment details7:19–7:21 · rev_9c4915401f0e706a5b382e2d1241104f_82
  84. 7:23

    Okay, there you go.

    Segment details7:23–7:25 · rev_9c4915401f0e706a5b382e2d1241104f_83
  85. 7:32

    This can't be worse than the blueberry

    Segment details7:32–7:33 · rev_9c4915401f0e706a5b382e2d1241104f_84
  86. 7:33

    pie. We put it all in the bin. We're gonna

    Segment details7:33–7:37 · rev_9c4915401f0e706a5b382e2d1241104f_85
  87. 7:37

    find out if this pastry will turn into

    Segment details7:37–7:40 · rev_9c4915401f0e706a5b382e2d1241104f_86
  88. 7:40

    pie. Will It Pie?

    Segment details7:40–7:42 · rev_9c4915401f0e706a5b382e2d1241104f_87
  89. 7:44

    My new series on YouTube.

    Segment details7:44–7:45 · rev_9c4915401f0e706a5b382e2d1241104f_88
  90. 7:47

    Whoa,

    Segment details7:47–7:48 · rev_9c4915401f0e706a5b382e2d1241104f_89
  91. 7:52

    look at this.

    Segment details7:52–7:53 · rev_9c4915401f0e706a5b382e2d1241104f_90
  92. 8:02

    Whoa,

    Segment details8:02–8:02 · rev_9c4915401f0e706a5b382e2d1241104f_91
  93. 8:10

    look! I'm very interested to see what

    Segment details8:10–8:12 · rev_9c4915401f0e706a5b382e2d1241104f_92
  94. 8:12

    happens. This, this should be lighter

    Segment details8:12–8:15 · rev_9c4915401f0e706a5b382e2d1241104f_93
  95. 8:16

    because it's not a heavy bowl, it's just a

    Segment details8:16–8:17 · rev_9c4915401f0e706a5b382e2d1241104f_94
  96. 8:17

    metal thing. Ah, I think

    Segment details8:17–8:22 · rev_9c4915401f0e706a5b382e2d1241104f_95
  97. 8:23

    this thing falls out.

    Segment details8:23–8:24 · rev_9c4915401f0e706a5b382e2d1241104f_96
  98. 8:30

    Wow! Oh, if I sprinkle some cheese on it.

    Segment details8:30–8:32 · rev_9c4915401f0e706a5b382e2d1241104f_97
  99. 8:34

    Let's carve open this pie. Ready?

    Segment details8:34–8:36 · rev_9c4915401f0e706a5b382e2d1241104f_98
  100. 8:38

    It's kind of soft and squishy.

    Segment details8:38–8:40 · rev_9c4915401f0e706a5b382e2d1241104f_99
  101. 8:42

    It looks sticky, like It'll be sweet.

    Segment details8:42–8:45 · rev_9c4915401f0e706a5b382e2d1241104f_100
  102. 8:47

    Eh, it's kind of flat.

    Segment details8:47–8:49 · rev_9c4915401f0e706a5b382e2d1241104f_101
  103. 8:53

    Yeah, this is just like soft squishy

    Segment details8:53–8:57 · rev_9c4915401f0e706a5b382e2d1241104f_102
  104. 8:57

    pastry, and then we got that creamy

    Segment details8:57–9:00 · rev_9c4915401f0e706a5b382e2d1241104f_103
  105. 9:00

    chicken pie filling. Look at that chicken.

    Segment details9:00–9:02 · rev_9c4915401f0e706a5b382e2d1241104f_104
  106. 9:11

    Still good.

    Segment details9:11–9:11 · rev_9c4915401f0e706a5b382e2d1241104f_105
  107. 9:16

    Try this pastry.

    Segment details9:16–9:17 · rev_9c4915401f0e706a5b382e2d1241104f_106
  108. 9:26

    Come on, focus.

    Segment details9:26–9:27 · rev_9c4915401f0e706a5b382e2d1241104f_107
  109. 9:31

    All right, it looks okay.

    Segment details9:31–9:32 · rev_9c4915401f0e706a5b382e2d1241104f_108
  110. 9:37

    Bit of onion.

    Segment details9:37–9:38 · rev_9c4915401f0e706a5b382e2d1241104f_109
  111. 9:44

    Oh, oh,

    Segment details9:44–9:46 · rev_9c4915401f0e706a5b382e2d1241104f_110
  112. 9:49

    oh, mmm,

    Segment details9:49–9:52 · rev_9c4915401f0e706a5b382e2d1241104f_111
  113. 9:56

    that's pretty good.

    Segment details9:56–9:57 · rev_9c4915401f0e706a5b382e2d1241104f_112
  114. 10:01

    Yeah, that's not bad. Wow, I actually made

    Segment details10:01–10:03 · rev_9c4915401f0e706a5b382e2d1241104f_113
  115. 10:04

    something good. The texture

    Segment details10:04–10:08 · rev_9c4915401f0e706a5b382e2d1241104f_114
  116. 10:08

    of the pastry, it's not really what you

    Segment details10:08–10:10 · rev_9c4915401f0e706a5b382e2d1241104f_115
  117. 10:10

    would expect from a pie, but the flavor

    Segment details10:10–10:13 · rev_9c4915401f0e706a5b382e2d1241104f_116
  118. 10:13

    definitely tastes like a pie. Look,

    Segment details10:13–10:17 · rev_9c4915401f0e706a5b382e2d1241104f_117
  119. 10:17

    look at this pastry. It's like not

    Segment details10:17–10:22 · rev_9c4915401f0e706a5b382e2d1241104f_118
  120. 10:22

    really like a pie pastry dough.

    Segment details10:22–10:24 · rev_9c4915401f0e706a5b382e2d1241104f_119
  121. 10:26

    I don't know where you would see this

    Segment details10:26–10:28 · rev_9c4915401f0e706a5b382e2d1241104f_120
  122. 10:28

    usually. It's more like a

    Segment details10:28–10:31 · rev_9c4915401f0e706a5b382e2d1241104f_121
  123. 10:31

    dessert pastry.

    Segment details10:31–10:32 · rev_9c4915401f0e706a5b382e2d1241104f_122
  124. 10:46

    It's like stretchy and chewy.

    Segment details10:46–10:49 · rev_9c4915401f0e706a5b382e2d1241104f_123
  125. 10:53

    It would be better with like, uh, some

    Segment details10:53–10:55 · rev_9c4915401f0e706a5b382e2d1241104f_124
  126. 10:55

    banana slices, chocolate sauce,

    Segment details10:55–11:00 · rev_9c4915401f0e706a5b382e2d1241104f_125
  127. 11:01

    but this is good as well.

    Segment details11:01–11:02 · rev_9c4915401f0e706a5b382e2d1241104f_126
  128. 11:04

    Yeah, pretty good.

    Segment details11:04–11:07 · rev_9c4915401f0e706a5b382e2d1241104f_127
  129. 11:14

    Definitely my best pie so far,

    Segment details11:14–11:16 · rev_9c4915401f0e706a5b382e2d1241104f_128
  130. 11:20

    and the filling is really good too.

    Segment details11:20–11:21 · rev_9c4915401f0e706a5b382e2d1241104f_129
  131. 11:45

    I won't be able to eat much of this. I'm

    Segment details11:45–11:46 · rev_9c4915401f0e706a5b382e2d1241104f_130
  132. 11:46

    already full up. I'll save it for my

    Segment details11:46–11:48 · rev_9c4915401f0e706a5b382e2d1241104f_131
  133. 11:49

    girlfriend. My latest invention.

    Segment details11:49–11:52 · rev_9c4915401f0e706a5b382e2d1241104f_132
  134. 11:58

    It's like a very wet, oily pastry, not

    Segment details11:58–12:01 · rev_9c4915401f0e706a5b382e2d1241104f_133
  135. 12:01

    dry, flaky pastry.

    Segment details12:01–12:04 · rev_9c4915401f0e706a5b382e2d1241104f_134
  136. 12:09

    Oh, if I had some bacon, that would be

    Segment details12:09–12:12 · rev_9c4915401f0e706a5b382e2d1241104f_135
  137. 12:12

    good too.

    Segment details12:12–12:13 · rev_9c4915401f0e706a5b382e2d1241104f_136
  138. 12:16

    That's too much chicken.

    Segment details12:16–12:17 · rev_9c4915401f0e706a5b382e2d1241104f_137
  139. 12:24

    Hmm, yeah, pretty good today.

    Segment details12:24–12:26 · rev_9c4915401f0e706a5b382e2d1241104f_138
  140. 12:40

    Feel free to use my recipe if you want to

    Segment details12:40–12:43 · rev_9c4915401f0e706a5b382e2d1241104f_139
  141. 12:43

    make one yourself.

    Segment details12:43–12:44 · rev_9c4915401f0e706a5b382e2d1241104f_140
  142. 12:54

    This would also be good to dip into curry.

    Segment details12:54–12:58 · rev_9c4915401f0e706a5b382e2d1241104f_141
  143. 13:11

    Mm,

    Segment details13:11–13:12 · rev_9c4915401f0e706a5b382e2d1241104f_142
  144. 13:12

    it's made

    Segment details13:12–13:30 · rev_9c4915401f0e706a5b382e2d1241104f_143
  145. 13:30

    to dip into curry. Are you sure?

    Segment details13:30–13:33 · rev_9c4915401f0e706a5b382e2d1241104f_144
  146. 13:39

    How do they get it so stretchy? My dough

    Segment details13:39–13:41 · rev_9c4915401f0e706a5b382e2d1241104f_145
  147. 13:41

    was like very brittle, like a biscuit.

    Segment details13:41–13:44 · rev_9c4915401f0e706a5b382e2d1241104f_146
  148. 13:46

    They fold it a lot of times.

    Segment details13:46–13:47 · rev_9c4915401f0e706a5b382e2d1241104f_147
  149. 13:54

    I need toilet. Oh my God.

    Segment details13:54–13:56 · rev_9c4915401f0e706a5b382e2d1241104f_148