Skip to corpus content
HIMR Public Corpustimestamped source index

Recording

Japanese Guy tries CORNISH PASTY for the first time

2023-10-15 · 8 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
8 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_792dfe2be1a9b081bd420edbfc6730fbMachine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive80 segments

Transcript

en
  1. 0:01

    Cornish pasty! Look at this. If you're

    Segment details0:01–0:04 · rev_792dfe2be1a9b081bd420edbfc6730fb_0
  2. 0:05

    just joining, you may not have seen me

    Segment details0:05–0:08 · rev_792dfe2be1a9b081bd420edbfc6730fb_1
  3. 0:08

    making my own handmade Cornish pasty,

    Segment details0:08–0:10 · rev_792dfe2be1a9b081bd420edbfc6730fb_2
  4. 0:12

    and I made the pastry.

    Segment details0:12–0:13 · rev_792dfe2be1a9b081bd420edbfc6730fb_3
  5. 0:16

    Look at that. Maybe it tastes better when

    Segment details0:16–0:20 · rev_792dfe2be1a9b081bd420edbfc6730fb_4
  6. 0:20

    it's cold.

    Segment details0:20–0:20 · rev_792dfe2be1a9b081bd420edbfc6730fb_5
  7. 0:33

    Yeah, not bad.

    Segment details0:33–0:34 · rev_792dfe2be1a9b081bd420edbfc6730fb_6
  8. 0:38

    My main problem is the filling doesn't

    Segment details0:38–0:42 · rev_792dfe2be1a9b081bd420edbfc6730fb_7
  9. 0:42

    really seem like it should go in here.

    Segment details0:42–0:46 · rev_792dfe2be1a9b081bd420edbfc6730fb_8
  10. 0:47

    It's more like a char siu bao filling.

    Segment details0:47–0:49 · rev_792dfe2be1a9b081bd420edbfc6730fb_9
  11. 0:56

    Yeah, I like it. Oh my God, yeah, the

    Segment details0:56–0:58 · rev_792dfe2be1a9b081bd420edbfc6730fb_10
  12. 0:59

    pastry, pastry is really good.

    Segment details0:59–1:00 · rev_792dfe2be1a9b081bd420edbfc6730fb_11
  13. 1:09

    It's just the filling, it's a bit weird.

    Segment details1:09–1:12 · rev_792dfe2be1a9b081bd420edbfc6730fb_12
  14. 1:16

    You really need some beef. Beef and

    Segment details1:16–1:19 · rev_792dfe2be1a9b081bd420edbfc6730fb_13
  15. 1:19

    carrots, not this minced pork.

    Segment details1:19–1:21 · rev_792dfe2be1a9b081bd420edbfc6730fb_14
  16. 1:33

    The best bit is the edge.

    Segment details1:33–1:34 · rev_792dfe2be1a9b081bd420edbfc6730fb_15
  17. 1:36

    It's like crunchy and crispy.

    Segment details1:36–1:38 · rev_792dfe2be1a9b081bd420edbfc6730fb_16
  18. 1:42

    Wow, that's the best thing I ever made.

    Segment details1:42–1:43 · rev_792dfe2be1a9b081bd420edbfc6730fb_17
  19. 1:47

    Damn, look at that pastry!

    Segment details1:47–1:48 · rev_792dfe2be1a9b081bd420edbfc6730fb_18
  20. 1:50

    That's proper pastry.

    Segment details1:50–1:51 · rev_792dfe2be1a9b081bd420edbfc6730fb_19
  21. 2:00

    The other bowl— there's no other bowl.

    Segment details2:00–2:02 · rev_792dfe2be1a9b081bd420edbfc6730fb_20
  22. 2:04

    There's a frying pan, it's got the filling

    Segment details2:04–2:06 · rev_792dfe2be1a9b081bd420edbfc6730fb_21
  23. 2:06

    left over. Look at that pastry!

    Segment details2:06–2:08 · rev_792dfe2be1a9b081bd420edbfc6730fb_22
  24. 2:14

    Look at the flakiness.

    Segment details2:14–2:15 · rev_792dfe2be1a9b081bd420edbfc6730fb_23
  25. 2:21

    This is so much different to my apple pie.

    Segment details2:21–2:23 · rev_792dfe2be1a9b081bd420edbfc6730fb_24
  26. 2:27

    Oh my God,

    Segment details2:27–2:27 · rev_792dfe2be1a9b081bd420edbfc6730fb_25
  27. 2:32

    breaks apart in your mouth. It doesn't—

    Segment details2:32–2:34 · rev_792dfe2be1a9b081bd420edbfc6730fb_26
  28. 2:34

    it's not like chewy biscuit.

    Segment details2:34–2:35 · rev_792dfe2be1a9b081bd420edbfc6730fb_27
  29. 2:44

    Let me check the other one.

    Segment details2:44–2:45 · rev_792dfe2be1a9b081bd420edbfc6730fb_28
  30. 3:06

    I think this is the best thing I've ever

    Segment details3:06–3:07 · rev_792dfe2be1a9b081bd420edbfc6730fb_29
  31. 3:07

    made. I didn't think making pastry

    Segment details3:07–3:11 · rev_792dfe2be1a9b081bd420edbfc6730fb_30
  32. 3:11

    dough would be this fun.

    Segment details3:11–3:13 · rev_792dfe2be1a9b081bd420edbfc6730fb_31
  33. 3:33

    Um,

    Segment details3:33–3:33 · rev_792dfe2be1a9b081bd420edbfc6730fb_32
  34. 3:41

    I'm kind

    Segment details3:41–3:51 · rev_792dfe2be1a9b081bd420edbfc6730fb_33
  35. 3:51

    of full up already.

    Segment details3:51–3:52 · rev_792dfe2be1a9b081bd420edbfc6730fb_34
  36. 3:58

    I think I'm just gonna eat half because I

    Segment details3:58–4:01 · rev_792dfe2be1a9b081bd420edbfc6730fb_35
  37. 4:01

    ate the filling, the leftover filling.

    Segment details4:01–4:03 · rev_792dfe2be1a9b081bd420edbfc6730fb_36
  38. 4:13

    I'm worried that I'll cook it and then

    Segment details4:13–4:17 · rev_792dfe2be1a9b081bd420edbfc6730fb_37
  39. 4:17

    when my girlfriend comes home She's gonna

    Segment details4:17–4:19 · rev_792dfe2be1a9b081bd420edbfc6730fb_38
  40. 4:19

    have to eat it cold because if I put it in

    Segment details4:19–4:21 · rev_792dfe2be1a9b081bd420edbfc6730fb_39
  41. 4:21

    the microwav— oh wait, I can reheat it in

    Segment details4:21–4:23 · rev_792dfe2be1a9b081bd420edbfc6730fb_40
  42. 4:23

    the air fryer, can't I? Still go soggy in

    Segment details4:23–4:26 · rev_792dfe2be1a9b081bd420edbfc6730fb_41
  43. 4:26

    the microwave.

    Segment details4:26–4:26 · rev_792dfe2be1a9b081bd420edbfc6730fb_42
  44. 4:29

    Looks like uncooked meat.

    Segment details4:29–4:31 · rev_792dfe2be1a9b081bd420edbfc6730fb_43
  45. 4:35

    No, it can't be. I boiled it for like half

    Segment details4:35–4:39 · rev_792dfe2be1a9b081bd420edbfc6730fb_44
  46. 4:49

    And then it cooked for another 30 minutes

    Segment details4:49–4:51 · rev_792dfe2be1a9b081bd420edbfc6730fb_45
  47. 4:51

    in the air fryer. Oh my God,

    Segment details4:51–4:54 · rev_792dfe2be1a9b081bd420edbfc6730fb_46
  48. 4:56

    it's so good. I should have put some

    Segment details4:56–4:59 · rev_792dfe2be1a9b081bd420edbfc6730fb_47
  49. 4:59

    leeks in it, spring onion.

    Segment details4:59–5:01 · rev_792dfe2be1a9b081bd420edbfc6730fb_48
  50. 5:17

    So it seems like the trick to make flaky

    Segment details5:17–5:20 · rev_792dfe2be1a9b081bd420edbfc6730fb_49
  51. 5:20

    pastry was use cold hard butter,

    Segment details5:20–5:24 · rev_792dfe2be1a9b081bd420edbfc6730fb_50
  52. 5:25

    don't squish the butter into the flour

    Segment details5:25–5:27 · rev_792dfe2be1a9b081bd420edbfc6730fb_51
  53. 5:27

    until it disintegrates, it's got to have

    Segment details5:27–5:29 · rev_792dfe2be1a9b081bd420edbfc6730fb_52
  54. 5:29

    like lumps of butter in it,

    Segment details5:29–5:30 · rev_792dfe2be1a9b081bd420edbfc6730fb_53
  55. 5:34

    and then got to use ice-cold water And

    Segment details5:34–5:39 · rev_792dfe2be1a9b081bd420edbfc6730fb_54
  56. 5:39

    fold it a few times, but don't over-squish

    Segment details5:39–5:41 · rev_792dfe2be1a9b081bd420edbfc6730fb_55
  57. 5:41

    it. I really—

    Segment details5:41–5:45 · rev_792dfe2be1a9b081bd420edbfc6730fb_56
  58. 5:45

    when I made the apple pie, I squished the

    Segment details5:45–5:47 · rev_792dfe2be1a9b081bd420edbfc6730fb_57
  59. 5:48

    pastry as much as I could until there was

    Segment details5:48–5:50 · rev_792dfe2be1a9b081bd420edbfc6730fb_58
  60. 5:50

    no visible butter, and it just came out

    Segment details5:50–5:52 · rev_792dfe2be1a9b081bd420edbfc6730fb_59
  61. 5:53

    like a biscuit. It was like a

    Segment details5:53–5:57 · rev_792dfe2be1a9b081bd420edbfc6730fb_60
  62. 5:57

    hard, hard, brittle biscuit.

    Segment details5:57–6:00 · rev_792dfe2be1a9b081bd420edbfc6730fb_61
  63. 6:09

    Mm, this would be good with like a creamy

    Segment details6:09–6:13 · rev_792dfe2be1a9b081bd420edbfc6730fb_62
  64. 6:13

    sauce as well.

    Segment details6:13–6:13 · rev_792dfe2be1a9b081bd420edbfc6730fb_63
  65. 6:40

    But it's very— it's like very rich, very

    Segment details6:40–6:43 · rev_792dfe2be1a9b081bd420edbfc6730fb_64
  66. 6:43

    filling. I think because of all the

    Segment details6:43–6:46 · rev_792dfe2be1a9b081bd420edbfc6730fb_65
  67. 6:51

    It's not exactly a light snack.

    Segment details6:51–6:53 · rev_792dfe2be1a9b081bd420edbfc6730fb_66
  68. 7:25

    Uh-oh,

    Segment details7:25–7:29 · rev_792dfe2be1a9b081bd420edbfc6730fb_67
  69. 7:32

    the base has broken.

    Segment details7:32–7:34 · rev_792dfe2be1a9b081bd420edbfc6730fb_68
  70. 7:45

    I'll give my girlfriend the, the new one

    Segment details7:45–7:47 · rev_792dfe2be1a9b081bd420edbfc6730fb_69
  71. 7:47

    that's cooking now, but I don't— I really

    Segment details7:47–7:50 · rev_792dfe2be1a9b081bd420edbfc6730fb_70
  72. 7:50

    don't think she's gonna eat much of it.

    Segment details7:50–7:51 · rev_792dfe2be1a9b081bd420edbfc6730fb_71
  73. 7:51

    She'll take a few bites and say, oh wow,

    Segment details7:51–7:53 · rev_792dfe2be1a9b081bd420edbfc6730fb_72
  74. 7:53

    it's amazing, and then she'll just go back

    Segment details7:53–7:55 · rev_792dfe2be1a9b081bd420edbfc6730fb_73
  75. 7:55

    to eating her own Thai food. She always

    Segment details7:55–7:58 · rev_792dfe2be1a9b081bd420edbfc6730fb_74
  76. 7:58

    does that. She'll take a few bites of what

    Segment details7:58–8:00 · rev_792dfe2be1a9b081bd420edbfc6730fb_75
  77. 8:01

    I made and then she'll just go back to her

    Segment details8:01–8:02 · rev_792dfe2be1a9b081bd420edbfc6730fb_76
  78. 8:02

    shrimp noodles or whatever.

    Segment details8:02–8:04 · rev_792dfe2be1a9b081bd420edbfc6730fb_77
  79. 8:10

    I don't think she could even finish this.

    Segment details8:10–8:11 · rev_792dfe2be1a9b081bd420edbfc6730fb_78
  80. 8:11

    It's very filling.

    Segment details8:11–8:12 · rev_792dfe2be1a9b081bd420edbfc6730fb_79