[2 - 2] hey everyone it's kenji i'm at home and
[2 - 3] hey everyone it's kenji i'm at home and i'm<00:00:02.639><c> going</c><00:00:02.720><c> to</c><00:00:02.800><c> show</c><00:00:02.960><c> you</c><00:00:03.040><c> how</c><00:00:03.199><c> to</c><00:00:03.280><c> make</c><00:00:03.439><c> some</c>
[3 - 3] i'm going to show you how to make some
[3 - 4] i'm going to show you how to make some mayonnaise
[4 - 8] mayonnaise really<00:00:05.359><c> fast</c><00:00:06.319><c> um</c><00:00:06.720><c> so</c><00:00:07.759><c> mayonnaise</c>
[8 - 8] really fast um so mayonnaise
[8 - 11] really fast um so mayonnaise is<00:00:08.800><c> a</c><00:00:09.120><c> oil</c><00:00:09.519><c> and</c><00:00:09.760><c> water</c><00:00:10.160><c> emulsion</c><00:00:11.040><c> and</c><00:00:11.120><c> so</c><00:00:11.280><c> an</c>
[11 - 11] is a oil and water emulsion and so an
[11 - 12] is a oil and water emulsion and so an emulsion<00:00:11.840><c> is</c><00:00:11.920><c> like</c><00:00:12.080><c> when</c><00:00:12.240><c> two</c><00:00:12.400><c> things</c><00:00:12.639><c> that</c>
[12 - 12] emulsion is like when two things that
[12 - 13] emulsion is like when two things that don't
[13 - 17] don't normally<00:00:15.200><c> mix</c><00:00:16.240><c> mix</c><00:00:16.480><c> that's</c><00:00:16.640><c> when</c><00:00:16.800><c> you</c><00:00:16.880><c> force</c>
[17 - 17] normally mix mix that's when you force
[17 - 18] normally mix mix that's when you force them<00:00:17.279><c> to</c><00:00:17.359><c> mix</c>
[18 - 19] them to mix there's<00:00:18.640><c> many</c><00:00:18.800><c> ways</c><00:00:19.039><c> you</c><00:00:19.119><c> can</c><00:00:19.199><c> make</c><00:00:19.359><c> an</c>
[19 - 19] there's many ways you can make an
[19 - 21] there's many ways you can make an emulsion<00:00:20.080><c> um</c>
[21 - 23] emulsion um you<00:00:21.439><c> know</c><00:00:21.760><c> mechanically</c><00:00:22.480><c> stirring</c><00:00:22.880><c> them</c>
[23 - 23] you know mechanically stirring them
[23 - 24] you know mechanically stirring them really<00:00:23.439><c> vigorously</c><00:00:23.920><c> so</c><00:00:24.080><c> the</c><00:00:24.160><c> way</c><00:00:24.240><c> like</c><00:00:24.400><c> milk</c>
[24 - 24] really vigorously so the way like milk
[24 - 26] really vigorously so the way like milk is<00:00:24.720><c> homogenized</c><00:00:25.359><c> they</c><00:00:25.439><c> press</c><00:00:25.680><c> it</c><00:00:25.840><c> at</c><00:00:25.920><c> high</c>
[26 - 26] is homogenized they press it at high
[26 - 27] is homogenized they press it at high pressure<00:00:26.320><c> through</c><00:00:26.480><c> a</c><00:00:26.560><c> fine</c><00:00:26.800><c> sieve</c><00:00:27.039><c> and</c><00:00:27.199><c> that</c>
[27 - 27] pressure through a fine sieve and that
[27 - 28] pressure through a fine sieve and that breaks<00:00:27.599><c> up</c><00:00:27.760><c> fat</c><00:00:28.000><c> droplets</c>
[28 - 28] breaks up fat droplets
[28 - 29] breaks up fat droplets small<00:00:29.039><c> enough</c><00:00:29.279><c> that</c><00:00:29.359><c> they</c><00:00:29.519><c> could</c><00:00:29.599><c> be</c>
[29 - 29] small enough that they could be
[29 - 32] small enough that they could be surrounded<00:00:30.240><c> by</c><00:00:31.039><c> water</c><00:00:31.760><c> um</c><00:00:32.079><c> and</c><00:00:32.160><c> that's</c><00:00:32.399><c> what</c>
[32 - 32] surrounded by water um and that's what
[32 - 33] surrounded by water um and that's what makes<00:00:32.719><c> that's</c><00:00:32.960><c> what</c><00:00:33.040><c> makes</c><00:00:33.280><c> homogeneous</c><00:00:33.760><c> milk</c>
[33 - 34] makes that's what makes homogeneous milk
[34 - 35] makes that's what makes homogeneous milk homogenous<00:00:34.399><c> instead</c><00:00:34.640><c> of</c><00:00:34.719><c> the</c><00:00:34.800><c> cream</c><00:00:35.040><c> rising</c>
[35 - 35] homogenous instead of the cream rising
[35 - 35] homogenous instead of the cream rising at the<00:00:35.520><c> top</c>
[35 - 37] at the top um<00:00:36.399><c> a</c><00:00:36.880><c> mayonnaise</c><00:00:37.280><c> is</c><00:00:37.360><c> done</c><00:00:37.600><c> through</c>
[37 - 37] um a mayonnaise is done through
[37 - 39] um a mayonnaise is done through mechanical<00:00:38.320><c> action</c><00:00:38.719><c> um</c><00:00:38.879><c> so</c>
[39 - 39] mechanical action um so
[39 - 41] mechanical action um so traditionally<00:00:39.840><c> with</c><00:00:40.000><c> a</c><00:00:40.160><c> whisk</c><00:00:40.719><c> you</c><00:00:41.040><c> you</c><00:00:41.280><c> whisk</c>
[41 - 41] traditionally with a whisk you you whisk
[41 - 42] traditionally with a whisk you you whisk together<00:00:41.840><c> your</c><00:00:42.079><c> egg</c>
[42 - 42] together your egg
[42 - 44] together your egg um<00:00:43.200><c> and</c><00:00:43.360><c> your</c><00:00:44.000><c> other</c><00:00:44.239><c> liquids</c><00:00:44.559><c> and</c><00:00:44.719><c> your</c><00:00:44.800><c> other</c>
[44 - 44] um and your other liquids and your other
[44 - 47] um and your other liquids and your other flavorings<00:00:45.440><c> and</c><00:00:45.600><c> you</c><00:00:45.760><c> slowly</c><00:00:46.079><c> drizzle</c><00:00:46.480><c> in</c><00:00:46.640><c> oil</c>
[47 - 47] flavorings and you slowly drizzle in oil
[47 - 48] flavorings and you slowly drizzle in oil and<00:00:47.600><c> that</c><00:00:47.760><c> whisking</c><00:00:48.160><c> action</c><00:00:48.480><c> breaks</c><00:00:48.719><c> down</c><00:00:48.879><c> the</c>
[48 - 48] and that whisking action breaks down the
[48 - 51] and that whisking action breaks down the oil<00:00:49.200><c> droplets</c><00:00:49.600><c> into</c><00:00:49.760><c> really</c><00:00:49.920><c> small</c><00:00:50.239><c> bits</c>
[51 - 51] oil droplets into really small bits
[51 - 53] oil droplets into really small bits as<00:00:51.280><c> they</c><00:00:51.360><c> get</c><00:00:51.520><c> incorporated</c><00:00:53.199><c> egg</c><00:00:53.440><c> yolk</c><00:00:53.760><c> also</c>
[53 - 54] as they get incorporated egg yolk also
[54 - 54] as they get incorporated egg yolk also has<00:00:54.160><c> a</c><00:00:54.239><c> thing</c>
[54 - 56] has a thing it<00:00:54.719><c> has</c><00:00:54.879><c> an</c><00:00:55.039><c> emulsifier</c><00:00:55.680><c> called</c><00:00:55.920><c> lecithin</c><00:00:56.800><c> and</c>
[56 - 56] it has an emulsifier called lecithin and
[56 - 57] it has an emulsifier called lecithin and a<00:00:56.960><c> lecithin</c><00:00:57.440><c> is</c><00:00:57.520><c> a</c>
[57 - 58] a lecithin is a
[58 - 59] a lecithin is a less<00:00:58.239><c> than</c><00:00:58.480><c> is</c><00:00:58.559><c> a</c><00:00:58.640><c> molecule</c><00:00:59.039><c> that</c><00:00:59.199><c> is</c><00:00:59.440><c> um</c>
[59 - 59] less than is a molecule that is um
[59 - 61] less than is a molecule that is um hydrophobic<00:01:00.559><c> on</c><00:01:00.640><c> one</c><00:01:00.879><c> end</c><00:01:01.120><c> that</c><00:01:01.199><c> means</c><00:01:01.359><c> it's</c>
[61 - 61] hydrophobic on one end that means it's
[61 - 62] hydrophobic on one end that means it's attracted<00:01:01.920><c> to</c><00:01:02.160><c> oil</c>
[62 - 62] attracted to oil
[62 - 64] attracted to oil repelled<00:01:03.359><c> from</c><00:01:03.440><c> water</c><00:01:03.680><c> and</c><00:01:03.760><c> hydrophilic</c><00:01:04.320><c> on</c>
[64 - 64] repelled from water and hydrophilic on
[64 - 65] repelled from water and hydrophilic on the<00:01:04.479><c> other</c><00:01:04.640><c> end</c><00:01:04.720><c> which</c><00:01:04.879><c> means</c><00:01:05.040><c> it's</c><00:01:05.199><c> attracted</c>
[65 - 65] the other end which means it's attracted
[65 - 66] the other end which means it's attracted to<00:01:05.600><c> water</c><00:01:05.760><c> so</c><00:01:05.920><c> that</c><00:01:06.000><c> can</c><00:01:06.159><c> help</c>
[66 - 66] to water so that can help
[66 - 69] to water so that can help oil<00:01:06.880><c> and</c><00:01:06.960><c> water</c><00:01:07.200><c> sort</c><00:01:07.360><c> of</c><00:01:07.920><c> integrate</c><00:01:08.720><c> um</c><00:01:09.119><c> the</c>
[69 - 69] oil and water sort of integrate um the
[69 - 70] oil and water sort of integrate um the way<00:01:09.360><c> we're</c><00:01:09.520><c> doing</c><00:01:09.680><c> this</c><00:01:09.840><c> so</c>
[70 - 70] way we're doing this so
[70 - 71] way we're doing this so we're<00:01:10.640><c> putting</c><00:01:10.799><c> a</c><00:01:10.880><c> whole</c><00:01:11.200><c> egg</c><00:01:11.360><c> into</c><00:01:11.520><c> the</c>
[71 - 71] we're putting a whole egg into the
[71 - 73] we're putting a whole egg into the bottom<00:01:11.840><c> of</c><00:01:12.000><c> a</c><00:01:12.080><c> cup</c>
[73 - 73] bottom of a cup
[73 - 77] bottom of a cup i'm<00:01:14.000><c> gonna</c><00:01:14.159><c> put</c><00:01:14.320><c> a</c><00:01:14.400><c> little</c><00:01:14.560><c> bit</c><00:01:14.720><c> of</c><00:01:16.799><c> dijon</c>
[77 - 77] i'm gonna put a little bit of dijon
[77 - 78] i'm gonna put a little bit of dijon mustard<00:01:17.600><c> you</c><00:01:17.680><c> could</c><00:01:17.840><c> use</c><00:01:17.920><c> whatever</c><00:01:18.159><c> mustard</c>
[78 - 78] mustard you could use whatever mustard
[78 - 81] mustard you could use whatever mustard you<00:01:18.640><c> want</c><00:01:18.799><c> or</c><00:01:19.200><c> no</c><00:01:19.360><c> mustard</c>
[81 - 81] you want or no mustard
[81 - 85] you want or no mustard we're<00:01:21.920><c> gonna</c><00:01:22.080><c> do</c><00:01:22.240><c> some</c><00:01:23.520><c> lemon</c><00:01:23.920><c> juice</c>
[85 - 85] we're gonna do some lemon juice
[85 - 86] we're gonna do some lemon juice doesn't<00:01:25.360><c> look</c><00:01:25.520><c> like</c><00:01:25.600><c> there's</c><00:01:25.759><c> any</c><00:01:25.920><c> seeds</c>
[86 - 86] doesn't look like there's any seeds
[86 - 88] doesn't look like there's any seeds there<00:01:26.320><c> but</c><00:01:26.400><c> just</c><00:01:26.640><c> in</c><00:01:26.720><c> case</c><00:01:27.920><c> i</c><00:01:28.080><c> like</c>
[88 - 88] there but just in case i like
[88 - 90] there but just in case i like my<00:01:28.880><c> mayo</c><00:01:29.200><c> nice</c><00:01:29.439><c> and</c><00:01:29.520><c> lemony</c><00:01:29.759><c> so</c><00:01:29.840><c> i'm</c><00:01:29.920><c> gonna</c><00:01:30.079><c> do</c>
[90 - 90] my mayo nice and lemony so i'm gonna do
[90 - 91] my mayo nice and lemony so i'm gonna do the<00:01:30.240><c> whole</c><00:01:30.400><c> lemon</c><00:01:30.720><c> but</c><00:01:30.799><c> you</c><00:01:30.880><c> could</c><00:01:31.040><c> do</c><00:01:31.119><c> half</c>
[91 - 91] the whole lemon but you could do half
[91 - 92] the whole lemon but you could do half lemon
[92 - 94] lemon um<00:01:32.960><c> and</c><00:01:33.119><c> if</c><00:01:33.200><c> you</c><00:01:33.280><c> wanted</c><00:01:33.520><c> to</c><00:01:33.600><c> taste</c><00:01:33.840><c> a</c><00:01:33.920><c> little</c>
[94 - 94] um and if you wanted to taste a little
[94 - 95] um and if you wanted to taste a little bit<00:01:34.159><c> more</c><00:01:34.400><c> sort</c><00:01:34.560><c> of</c><00:01:34.640><c> like</c><00:01:35.119><c> you</c><00:01:35.200><c> know</c>
[95 - 95] bit more sort of like you know
[95 - 96] bit more sort of like you know store-bought<00:01:36.079><c> mayo</c>
[96 - 96] store-bought mayo
[96 - 98] store-bought mayo you<00:01:36.880><c> can</c><00:01:37.040><c> use</c><00:01:37.360><c> uh</c><00:01:37.680><c> vinegar</c><00:01:38.000><c> instead</c><00:01:38.240><c> of</c><00:01:38.320><c> lemon</c>
[98 - 98] you can use uh vinegar instead of lemon
[98 - 100] you can use uh vinegar instead of lemon that'll<00:01:38.880><c> also</c><00:01:39.040><c> sort</c><00:01:39.200><c> of</c><00:01:39.280><c> increase</c><00:01:39.600><c> its</c><00:01:39.759><c> shelf</c>
[100 - 100] that'll also sort of increase its shelf
[100 - 100] that'll also sort of increase its shelf life
[100 - 103] life with<00:01:41.040><c> lemon</c><00:01:41.360><c> it'll</c><00:01:41.600><c> last</c><00:01:41.840><c> about</c><00:01:43.119><c> a</c><00:01:43.280><c> week</c><00:01:43.439><c> or</c>
[103 - 103] with lemon it'll last about a week or
[103 - 104] with lemon it'll last about a week or two<00:01:43.680><c> in</c><00:01:43.759><c> the</c><00:01:43.840><c> fridge</c><00:01:44.159><c> before</c><00:01:44.399><c> the</c>
[104 - 104] two in the fridge before the
[104 - 108] two in the fridge before the flavor<00:01:44.960><c> starts</c><00:01:45.200><c> to</c><00:01:45.280><c> go</c><00:01:45.520><c> off</c><00:01:45.920><c> and</c><00:01:46.079><c> garlic</c><00:01:46.479><c> clove</c>
[108 - 108] flavor starts to go off and garlic clove
[108 - 112] flavor starts to go off and garlic clove i'm<00:01:48.960><c> going</c><00:01:49.040><c> to</c><00:01:49.200><c> add</c>
[115 - 115] a pinch of salt
[115 - 123] a pinch of salt and<00:01:58.479><c> some</c><00:01:58.719><c> black</c><00:01:58.960><c> pepper</c>
[124 - 124] and now we're just going to use oil um
[124 - 126] and now we're just going to use oil um so<00:02:04.880><c> this</c><00:02:05.040><c> is</c><00:02:05.200><c> a</c><00:02:05.280><c> neutral</c><00:02:05.680><c> oil</c>
[126 - 126] so this is a neutral oil
[126 - 129] so this is a neutral oil so<00:02:06.399><c> this</c><00:02:06.479><c> one</c><00:02:06.719><c> is</c><00:02:06.840><c> a</c><00:02:08.239><c> grapeseed</c><00:02:08.720><c> oil</c><00:02:09.119><c> but</c><00:02:09.280><c> you</c>
[129 - 129] so this one is a grapeseed oil but you
[129 - 130] so this one is a grapeseed oil but you could<00:02:09.520><c> use</c><00:02:09.679><c> you</c><00:02:09.759><c> know</c><00:02:09.840><c> canola</c><00:02:10.399><c> oil</c><00:02:10.640><c> you</c><00:02:10.720><c> could</c>
[130 - 130] could use you know canola oil you could
[130 - 131] could use you know canola oil you could use
[131 - 134] use rice<00:02:11.920><c> bran</c><00:02:12.239><c> oil</c><00:02:12.879><c> um</c><00:02:13.840><c> i've</c><00:02:14.080><c> written</c><00:02:14.319><c> in</c><00:02:14.400><c> the</c>
[134 - 134] rice bran oil um i've written in the
[134 - 136] rice bran oil um i've written in the past<00:02:14.720><c> that</c><00:02:14.959><c> you</c><00:02:15.120><c> don't</c><00:02:15.280><c> want</c><00:02:15.440><c> to</c><00:02:15.520><c> use</c><00:02:15.760><c> olive</c>
[136 - 136] past that you don't want to use olive
[136 - 136] past that you don't want to use olive oil
[136 - 139] oil when<00:02:16.720><c> you're</c><00:02:16.800><c> using</c><00:02:17.120><c> this</c><00:02:17.280><c> method</c><00:02:18.800><c> and</c><00:02:19.280><c> the</c>
[139 - 139] when you're using this method and the
[139 - 141] when you're using this method and the reason<00:02:19.760><c> is</c><00:02:19.840><c> because</c>
[141 - 141] reason is because
[141 - 143] reason is because it<00:02:21.280><c> can</c><00:02:21.360><c> turn</c><00:02:21.599><c> the</c><00:02:21.680><c> olive</c><00:02:21.920><c> oil</c><00:02:22.160><c> bitter</c><00:02:22.800><c> um</c><00:02:23.040><c> i've</c>
[143 - 143] it can turn the olive oil bitter um i've
[143 - 145] it can turn the olive oil bitter um i've sort<00:02:23.840><c> of</c><00:02:24.000><c> modified</c><00:02:24.480><c> my</c><00:02:24.640><c> take</c><00:02:24.879><c> on</c><00:02:24.959><c> that</c><00:02:25.120><c> a</c>
[145 - 145] sort of modified my take on that a
[145 - 146] sort of modified my take on that a little<00:02:25.360><c> bit</c><00:02:25.520><c> um</c><00:02:25.760><c> you</c><00:02:25.840><c> know</c><00:02:26.000><c> so</c><00:02:26.160><c> if</c>
[146 - 146] little bit um you know so if
[146 - 148] little bit um you know so if the<00:02:26.720><c> thing</c><00:02:26.879><c> is</c><00:02:27.040><c> if</c><00:02:27.200><c> you're</c><00:02:27.599><c> if</c><00:02:27.680><c> your</c><00:02:27.920><c> olive</c><00:02:28.160><c> oil</c>
[148 - 148] the thing is if you're if your olive oil
[148 - 150] the thing is if you're if your olive oil is<00:02:28.720><c> naturally</c><00:02:29.280><c> very</c><00:02:29.599><c> bitter</c><00:02:29.920><c> and</c><00:02:30.080><c> a</c><00:02:30.160><c> lot</c><00:02:30.319><c> of</c>
[150 - 150] is naturally very bitter and a lot of
[150 - 151] is naturally very bitter and a lot of the<00:02:30.480><c> really</c><00:02:30.720><c> high-end</c><00:02:31.040><c> ones</c><00:02:31.280><c> are</c><00:02:31.519><c> they</c><00:02:31.599><c> have</c><00:02:31.840><c> a</c>
[151 - 151] the really high-end ones are they have a
[151 - 153] the really high-end ones are they have a sort<00:02:32.000><c> of</c><00:02:32.160><c> a</c><00:02:32.239><c> stringent</c><00:02:32.640><c> quality</c><00:02:32.959><c> of</c>
[153 - 153] sort of a stringent quality of
[153 - 153] sort of a stringent quality of bitterness<00:02:33.440><c> to</c><00:02:33.599><c> them</c>
[153 - 154] bitterness to them
[154 - 157] bitterness to them um<00:02:34.720><c> blending</c><00:02:35.200><c> it</c><00:02:35.840><c> uh</c><00:02:36.160><c> at</c><00:02:36.319><c> high</c><00:02:36.640><c> with</c><00:02:36.800><c> a</c><00:02:36.879><c> high</c>
[157 - 157] um blending it uh at high with a high
[157 - 158] um blending it uh at high with a high powered<00:02:37.360><c> blender</c><00:02:37.760><c> can</c><00:02:37.920><c> actually</c>
[158 - 158] powered blender can actually
[158 - 160] powered blender can actually bring<00:02:38.959><c> those</c><00:02:39.200><c> bitter</c><00:02:39.519><c> flavors</c><00:02:40.000><c> out</c><00:02:40.239><c> a</c><00:02:40.319><c> little</c>
[160 - 160] bring those bitter flavors out a little
[160 - 161] bring those bitter flavors out a little more<00:02:41.360><c> um</c>
[161 - 163] more um and<00:02:41.920><c> i've</c><00:02:42.000><c> done</c><00:02:42.160><c> this</c><00:02:42.319><c> with</c><00:02:42.480><c> blind</c><00:02:42.720><c> taste</c><00:02:42.959><c> test</c>
[163 - 163] and i've done this with blind taste test
[163 - 164] and i've done this with blind taste test with<00:02:43.360><c> a</c><00:02:43.440><c> with</c><00:02:43.599><c> a</c><00:02:43.680><c> big</c><00:02:43.840><c> panel</c><00:02:44.080><c> of</c><00:02:44.160><c> tasters</c><00:02:44.480><c> so</c>
[164 - 164] with a with a big panel of tasters so
[164 - 166] with a with a big panel of tasters so it's<00:02:45.120><c> it's</c><00:02:45.280><c> definitely</c><00:02:45.680><c> a</c><00:02:45.760><c> thing</c><00:02:46.000><c> that</c>
[166 - 166] it's it's definitely a thing that
[166 - 168] it's it's definitely a thing that happens<00:02:46.959><c> um</c><00:02:47.599><c> but</c><00:02:47.760><c> if</c><00:02:47.840><c> your</c><00:02:48.000><c> olive</c><00:02:48.239><c> oil</c><00:02:48.400><c> is</c><00:02:48.480><c> not</c>
[168 - 168] happens um but if your olive oil is not
[168 - 170] happens um but if your olive oil is not that<00:02:48.800><c> bitter</c><00:02:49.040><c> to</c><00:02:49.200><c> begin</c><00:02:49.440><c> with</c><00:02:49.680><c> it</c><00:02:49.840><c> doesn't</c>
[170 - 170] that bitter to begin with it doesn't
[170 - 171] that bitter to begin with it doesn't really<00:02:50.239><c> matter</c><00:02:50.480><c> so</c><00:02:50.640><c> i'm</c><00:02:50.879><c> actually</c><00:02:51.040><c> gonna</c><00:02:51.280><c> i</c>
[171 - 171] really matter so i'm actually gonna i
[171 - 172] really matter so i'm actually gonna i know<00:02:51.519><c> that</c><00:02:51.599><c> this</c><00:02:51.760><c> olive</c><00:02:51.920><c> oil</c><00:02:52.080><c> is</c><00:02:52.160><c> sort</c><00:02:52.319><c> of</c><00:02:52.400><c> a</c>
[172 - 172] know that this olive oil is sort of a
[172 - 173] know that this olive oil is sort of a nice<00:02:52.640><c> buttery</c>
[173 - 174] nice buttery not<00:02:53.599><c> too</c><00:02:53.760><c> bitter</c><00:02:54.000><c> one</c><00:02:54.160><c> so</c><00:02:54.319><c> i'm</c><00:02:54.400><c> gonna</c><00:02:54.560><c> add</c><00:02:54.640><c> a</c>
[174 - 174] not too bitter one so i'm gonna add a
[174 - 176] not too bitter one so i'm gonna add a little<00:02:54.879><c> bit</c><00:02:55.040><c> of</c><00:02:55.120><c> that</c><00:02:55.360><c> as</c><00:02:55.440><c> well</c><00:02:56.239><c> um</c>
[176 - 176] little bit of that as well um
[176 - 177] little bit of that as well um if<00:02:56.959><c> you</c><00:02:57.040><c> do</c><00:02:57.120><c> want</c><00:02:57.280><c> to</c><00:02:57.360><c> use</c><00:02:57.519><c> a</c><00:02:57.599><c> sort</c><00:02:57.680><c> of</c><00:02:57.760><c> more</c>
[177 - 178] if you do want to use a sort of more
[178 - 179] if you do want to use a sort of more bitter<00:02:58.239><c> olive</c><00:02:58.480><c> oil</c><00:02:58.720><c> what</c><00:02:58.800><c> i</c><00:02:58.959><c> would</c><00:02:59.040><c> do</c><00:02:59.280><c> is</c>
[179 - 180] bitter olive oil what i would do is
[180 - 182] bitter olive oil what i would do is start<00:03:00.319><c> your</c><00:03:00.480><c> mayonnaise</c><00:03:01.280><c> um</c><00:03:01.680><c> in</c><00:03:01.840><c> an</c><00:03:01.920><c> immersion</c>
[182 - 182] start your mayonnaise um in an immersion
[182 - 183] start your mayonnaise um in an immersion with<00:03:02.319><c> an</c><00:03:02.480><c> immersion</c><00:03:02.800><c> blender</c><00:03:03.040><c> and</c><00:03:03.120><c> a</c><00:03:03.200><c> cup</c><00:03:03.440><c> like</c>
[183 - 183] with an immersion blender and a cup like
[183 - 184] with an immersion blender and a cup like this
[184 - 186] this and<00:03:04.400><c> then</c><00:03:04.640><c> finish</c><00:03:04.959><c> it</c><00:03:05.120><c> in</c><00:03:05.200><c> a</c><00:03:05.280><c> bowl</c><00:03:05.599><c> whisking</c><00:03:05.920><c> in</c>
[186 - 186] and then finish it in a bowl whisking in
[186 - 187] and then finish it in a bowl whisking in the<00:03:06.560><c> whisking</c><00:03:06.959><c> in</c><00:03:07.040><c> the</c><00:03:07.120><c> olive</c><00:03:07.360><c> oil</c><00:03:07.519><c> by</c><00:03:07.680><c> hand</c>
[187 - 187] the whisking in the olive oil by hand
[187 - 188] the whisking in the olive oil by hand and<00:03:08.000><c> that</c><00:03:08.239><c> won't</c>
[188 - 188] and that won't
[188 - 190] and that won't cause<00:03:08.959><c> it</c><00:03:09.040><c> to</c><00:03:09.200><c> turn</c><00:03:09.440><c> extra</c><00:03:09.599><c> bitter</c><00:03:10.080><c> all</c><00:03:10.239><c> right</c>
[190 - 190] cause it to turn extra bitter all right
[190 - 191] cause it to turn extra bitter all right so<00:03:10.560><c> now</c><00:03:10.959><c> i</c><00:03:11.120><c> have</c><00:03:11.200><c> this</c><00:03:11.360><c> cup</c>
[191 - 191] so now i have this cup
[191 - 193] so now i have this cup i<00:03:11.840><c> got</c><00:03:12.000><c> this</c><00:03:12.159><c> immersion</c><00:03:12.480><c> blender</c><00:03:12.879><c> the</c><00:03:12.959><c> head</c>
[193 - 193] i got this immersion blender the head
[193 - 195] i got this immersion blender the head has<00:03:13.360><c> to</c><00:03:13.440><c> fit</c><00:03:13.760><c> just</c><00:03:14.159><c> inside</c><00:03:14.560><c> the</c><00:03:14.640><c> cup</c><00:03:14.879><c> what's</c>
[195 - 195] has to fit just inside the cup what's
[195 - 196] has to fit just inside the cup what's really<00:03:15.360><c> important</c>
[196 - 196] really important
[196 - 199] really important is<00:03:16.319><c> that</c><00:03:17.440><c> if</c><00:03:17.599><c> you</c><00:03:17.680><c> can</c><00:03:17.920><c> see</c><00:03:19.040><c> um</c>
[199 - 199] is that if you can see um
[199 - 201] is that if you can see um you<00:03:20.080><c> can</c><00:03:20.159><c> see</c><00:03:20.319><c> from</c><00:03:20.400><c> the</c><00:03:20.480><c> other</c><00:03:20.640><c> camera</c><00:03:20.879><c> i'm</c>
[201 - 201] you can see from the other camera i'm
[201 - 203] you can see from the other camera i'm sure<00:03:21.519><c> the</c><00:03:22.000><c> head</c><00:03:22.239><c> of</c><00:03:22.319><c> the</c><00:03:22.400><c> blender</c><00:03:22.879><c> has</c><00:03:23.040><c> to</c><00:03:23.200><c> be</c>
[203 - 203] sure the head of the blender has to be
[203 - 204] sure the head of the blender has to be below<00:03:24.000><c> the</c><00:03:24.239><c> level</c>
[204 - 204] below the level
[204 - 207] below the level of<00:03:25.040><c> the</c><00:03:25.200><c> water-based</c><00:03:25.840><c> liquid</c><00:03:26.159><c> so</c><00:03:26.400><c> the</c><00:03:26.560><c> eggs</c>
[207 - 207] of the water-based liquid so the eggs
[207 - 208] of the water-based liquid so the eggs and<00:03:27.440><c> the</c><00:03:27.519><c> mustard</c><00:03:27.920><c> and</c><00:03:28.000><c> the</c><00:03:28.159><c> lemon</c><00:03:28.400><c> juice</c><00:03:28.720><c> and</c>
[208 - 208] and the mustard and the lemon juice and
[208 - 210] and the mustard and the lemon juice and the<00:03:28.879><c> oil</c><00:03:29.120><c> has</c><00:03:29.280><c> to</c><00:03:29.360><c> be</c><00:03:29.440><c> on</c><00:03:29.519><c> top</c><00:03:29.840><c> because</c><00:03:30.000><c> the</c>
[210 - 210] the oil has to be on top because the
[210 - 211] the oil has to be on top because the idea
[211 - 212] idea is<00:03:31.200><c> that</c><00:03:31.599><c> so</c><00:03:31.840><c> traditionally</c><00:03:32.400><c> when</c><00:03:32.560><c> you're</c>
[212 - 212] is that so traditionally when you're
[212 - 214] is that so traditionally when you're making<00:03:32.879><c> olive</c><00:03:33.120><c> oil</c><00:03:33.680><c> you're</c><00:03:33.920><c> slowly</c><00:03:34.319><c> whisking</c>
[214 - 214] making olive oil you're slowly whisking
[214 - 215] making olive oil you're slowly whisking in<00:03:34.799><c> oil</c>
[215 - 217] in oil and<00:03:35.680><c> it's</c><00:03:35.840><c> really</c><00:03:36.080><c> important</c><00:03:36.560><c> to</c><00:03:36.799><c> that</c><00:03:36.959><c> you</c>
[217 - 217] and it's really important to that you
[217 - 218] and it's really important to that you whisk<00:03:37.360><c> in</c><00:03:37.440><c> the</c><00:03:37.599><c> oil</c><00:03:37.840><c> that</c><00:03:37.920><c> the</c><00:03:38.080><c> oil</c><00:03:38.319><c> is</c>
[218 - 218] whisk in the oil that the oil is
[218 - 219] whisk in the oil that the oil is incorporated<00:03:38.959><c> slowly</c>
[219 - 219] incorporated slowly
[219 - 221] incorporated slowly because<00:03:40.319><c> if</c><00:03:40.560><c> too</c><00:03:40.720><c> much</c><00:03:40.879><c> oil</c><00:03:41.120><c> gets</c><00:03:41.360><c> in</c><00:03:41.519><c> it</c><00:03:41.599><c> kind</c>
[221 - 221] because if too much oil gets in it kind
[221 - 223] because if too much oil gets in it kind of<00:03:41.840><c> overwhelms</c><00:03:42.640><c> the</c><00:03:42.799><c> emulsion</c><00:03:43.280><c> and</c><00:03:43.360><c> what</c>
[223 - 223] of overwhelms the emulsion and what
[223 - 225] of overwhelms the emulsion and what happens<00:03:43.840><c> is</c><00:03:44.000><c> that</c><00:03:44.159><c> oil</c>
[225 - 225] happens is that oil
[225 - 226] happens is that oil is<00:03:45.200><c> really</c><00:03:45.360><c> difficult</c><00:03:45.680><c> to</c><00:03:45.760><c> separate</c><00:03:46.080><c> into</c>
[226 - 226] is really difficult to separate into
[226 - 227] is really difficult to separate into small<00:03:46.480><c> enough</c><00:03:46.720><c> droplets</c><00:03:47.200><c> and</c><00:03:47.280><c> those</c><00:03:47.440><c> big</c>
[227 - 227] small enough droplets and those big
[227 - 229] small enough droplets and those big droplets<00:03:48.080><c> attract</c><00:03:48.400><c> other</c><00:03:48.560><c> droplets</c><00:03:49.040><c> and</c><00:03:49.120><c> your</c>
[229 - 229] droplets attract other droplets and your
[229 - 231] droplets attract other droplets and your oil<00:03:49.440><c> and</c><00:03:49.519><c> your</c><00:03:49.760><c> mayonnaise</c><00:03:50.159><c> just</c><00:03:50.319><c> breaks</c><00:03:50.720><c> the</c>
[231 - 231] oil and your mayonnaise just breaks the
[231 - 232] oil and your mayonnaise just breaks the fat<00:03:51.440><c> separates</c><00:03:51.920><c> out</c>
[232 - 232] fat separates out
[232 - 235] fat separates out um<00:03:53.599><c> by</c><00:03:53.840><c> incorporating</c><00:03:54.319><c> them</c><00:03:54.480><c> slowly</c><00:03:54.959><c> you</c><00:03:55.040><c> get</c>
[235 - 235] um by incorporating them slowly you get
[235 - 236] um by incorporating them slowly you get each<00:03:55.360><c> one</c><00:03:55.519><c> of</c><00:03:55.599><c> those</c><00:03:55.760><c> sort</c><00:03:55.840><c> of</c><00:03:55.920><c> surrounded</c>
[236 - 236] each one of those sort of surrounded
[236 - 239] each one of those sort of surrounded um<00:03:57.760><c> by</c><00:03:58.080><c> water</c><00:03:58.319><c> molecules</c><00:03:58.799><c> so</c><00:03:58.959><c> that</c><00:03:59.120><c> it's</c><00:03:59.280><c> much</c>
[239 - 239] um by water molecules so that it's much
[239 - 240] um by water molecules so that it's much more<00:03:59.760><c> difficult</c><00:04:00.080><c> for</c><00:04:00.239><c> them</c><00:04:00.319><c> to</c><00:04:00.480><c> then</c><00:04:00.640><c> bump</c>
[240 - 240] more difficult for them to then bump
[240 - 242] more difficult for them to then bump into<00:04:01.200><c> each</c><00:04:01.360><c> other</c>
[242 - 242] into each other
[242 - 243] into each other what<00:04:02.560><c> using</c><00:04:02.799><c> an</c><00:04:02.959><c> immersion</c><00:04:03.280><c> blender</c><00:04:03.599><c> does</c><00:04:03.840><c> is</c>
[243 - 243] what using an immersion blender does is
[243 - 245] what using an immersion blender does is that<00:04:04.400><c> it</c><00:04:04.560><c> pulls</c><00:04:04.879><c> the</c><00:04:05.040><c> oil</c><00:04:05.280><c> down</c><00:04:05.599><c> you</c><00:04:05.760><c> put</c><00:04:05.920><c> the</c>
[245 - 246] that it pulls the oil down you put the
[246 - 246] that it pulls the oil down you put the head
[246 - 247] head all<00:04:06.480><c> the</c><00:04:06.560><c> way</c><00:04:06.640><c> at</c><00:04:06.720><c> the</c><00:04:06.799><c> base</c><00:04:07.040><c> you</c><00:04:07.120><c> turn</c><00:04:07.280><c> it</c><00:04:07.360><c> on</c>
[247 - 247] all the way at the base you turn it on
[247 - 249] all the way at the base you turn it on and<00:04:07.680><c> it</c><00:04:07.760><c> pulls</c><00:04:08.000><c> the</c><00:04:08.159><c> oil</c><00:04:08.400><c> down</c><00:04:08.640><c> in</c><00:04:08.720><c> a</c><00:04:08.799><c> vortex</c>
[249 - 250] and it pulls the oil down in a vortex
[250 - 252] and it pulls the oil down in a vortex so<00:04:10.239><c> it</c><00:04:10.480><c> kind</c><00:04:10.640><c> of</c><00:04:10.799><c> automatically</c><00:04:11.599><c> introduces</c>
[252 - 252] so it kind of automatically introduces
[252 - 253] so it kind of automatically introduces the<00:04:12.239><c> oil</c><00:04:12.480><c> slowly</c><00:04:12.879><c> into</c><00:04:13.040><c> the</c><00:04:13.120><c> emulsion</c>
[253 - 253] the oil slowly into the emulsion
[253 - 255] the oil slowly into the emulsion and<00:04:13.840><c> you'll</c><00:04:14.000><c> see</c><00:04:14.159><c> once</c><00:04:14.400><c> i</c><00:04:14.480><c> start</c><00:04:14.720><c> this</c><00:04:15.040><c> i'm</c>
[255 - 255] and you'll see once i start this i'm
[255 - 257] and you'll see once i start this i'm going<00:04:15.280><c> to</c><00:04:15.439><c> start</c><00:04:15.680><c> it</c><00:04:16.000><c> it</c><00:04:16.160><c> goes</c><00:04:16.400><c> really</c><00:04:16.639><c> fast</c>
[257 - 257] going to start it it goes really fast
[257 - 258] going to start it it goes really fast the<00:04:17.280><c> emulsion</c><00:04:17.600><c> is</c><00:04:17.680><c> going</c><00:04:17.759><c> to</c><00:04:17.840><c> start</c><00:04:18.000><c> at</c><00:04:18.079><c> the</c>
[258 - 258] the emulsion is going to start at the
[258 - 259] the emulsion is going to start at the bottom<00:04:18.639><c> oil's</c><00:04:18.959><c> going</c><00:04:19.040><c> to</c><00:04:19.120><c> get</c><00:04:19.280><c> pulled</c><00:04:19.440><c> down</c>
[259 - 259] bottom oil's going to get pulled down
[259 - 260] bottom oil's going to get pulled down and<00:04:19.680><c> then</c><00:04:19.840><c> i'm</c><00:04:19.919><c> going</c><00:04:20.000><c> to</c><00:04:20.079><c> slowly</c><00:04:20.479><c> pull</c><00:04:20.720><c> the</c>
[260 - 260] and then i'm going to slowly pull the
[260 - 262] and then i'm going to slowly pull the head<00:04:20.959><c> of</c><00:04:21.040><c> that</c><00:04:21.199><c> blender</c><00:04:21.600><c> blade</c><00:04:22.000><c> up</c>
[262 - 262] head of that blender blade up
[262 - 264] head of that blender blade up and<00:04:23.040><c> that's</c><00:04:23.280><c> going</c><00:04:23.520><c> to</c><00:04:23.680><c> create</c><00:04:24.000><c> a</c><00:04:24.240><c> very</c><00:04:24.639><c> very</c>
[264 - 264] and that's going to create a very very
[264 - 266] and that's going to create a very very stable<00:04:25.440><c> emulsion</c>
[266 - 266] stable emulsion
[266 - 273] stable emulsion you<00:04:26.160><c> ready</c><00:04:26.479><c> it's</c><00:04:26.560><c> faster</c><00:04:26.960><c> here</c><00:04:27.040><c> we</c><00:04:27.199><c> go</c>
[284 - 284] and that is basically mayonnaise i like
[284 - 286] and that is basically mayonnaise i like my<00:04:44.960><c> mayonnaise</c><00:04:45.440><c> a</c><00:04:45.520><c> little</c><00:04:45.759><c> bit</c>
[286 - 286] my mayonnaise a little bit
[286 - 290] my mayonnaise a little bit thinner<00:04:47.199><c> so</c><00:04:47.360><c> i'm</c><00:04:47.440><c> going</c><00:04:47.680><c> to</c><00:04:47.759><c> add</c>
[292 - 292] maybe a tablespoon of water or so but
[292 - 294] maybe a tablespoon of water or so but you<00:04:52.240><c> can</c><00:04:52.320><c> adjust</c><00:04:52.639><c> the</c><00:04:52.720><c> texture</c><00:04:53.040><c> as</c><00:04:53.120><c> you</c><00:04:53.280><c> see</c>
[294 - 294] you can adjust the texture as you see
[294 - 303] you can adjust the texture as you see fit
[310 - 310] let's do a little taste here
[310 - 313] let's do a little taste here could<00:05:10.400><c> use</c><00:05:10.560><c> a</c><00:05:10.639><c> little</c><00:05:10.800><c> bit</c><00:05:10.960><c> more</c><00:05:11.120><c> salt</c>
[313 - 313] could use a little bit more salt
[313 - 314] could use a little bit more salt mayonnaise
[314 - 316] mayonnaise um<00:05:15.600><c> mayonnaise</c><00:05:15.919><c> should</c><00:05:16.080><c> be</c><00:05:16.160><c> pretty</c><00:05:16.400><c> highly</c>
[316 - 316] um mayonnaise should be pretty highly
[316 - 318] um mayonnaise should be pretty highly seasoned<00:05:17.120><c> um</c><00:05:17.280><c> because</c><00:05:17.520><c> it's</c><00:05:17.680><c> a</c><00:05:17.759><c> cold</c><00:05:18.080><c> sauce</c>
[318 - 318] seasoned um because it's a cold sauce
[318 - 319] seasoned um because it's a cold sauce and
[319 - 322] and cold<00:05:20.080><c> things</c><00:05:20.400><c> generally</c><00:05:21.520><c> cold</c><00:05:21.680><c> things</c><00:05:22.000><c> are</c>
[322 - 322] cold things generally cold things are
[322 - 323] cold things generally cold things are generally<00:05:22.400><c> harder</c><00:05:22.720><c> to</c><00:05:22.880><c> taste</c><00:05:23.120><c> seasoning</c><00:05:23.520><c> in</c>
[323 - 323] generally harder to taste seasoning in
[323 - 325] generally harder to taste seasoning in so<00:05:23.759><c> you</c><00:05:23.840><c> want</c><00:05:24.000><c> them</c><00:05:24.080><c> to</c><00:05:24.160><c> be</c><00:05:24.240><c> a</c><00:05:24.320><c> little</c><00:05:24.479><c> bit</c>
[325 - 325] so you want them to be a little bit
[325 - 330] so you want them to be a little bit more<00:05:25.199><c> highly</c><00:05:25.520><c> seasoned</c><00:05:25.759><c> than</c><00:05:25.919><c> a</c><00:05:26.000><c> hot</c><00:05:26.240><c> pan</c>
[347 - 348] you see how easy that was if i wasn't
[348 - 349] you see how easy that was if i wasn't talking<00:05:48.320><c> it</c><00:05:48.400><c> would</c><00:05:48.560><c> have</c><00:05:48.639><c> taken</c><00:05:48.880><c> about</c><00:05:49.120><c> one</c>
[349 - 349] talking it would have taken about one
[349 - 350] talking it would have taken about one minute<00:05:49.680><c> um</c>
[350 - 352] minute um and<00:05:50.639><c> it's</c><00:05:50.880><c> much</c><00:05:51.199><c> much</c><00:05:51.440><c> better</c><00:05:51.680><c> tasting</c><00:05:52.000><c> than</c>
[352 - 352] and it's much much better tasting than
[352 - 354] and it's much much better tasting than the<00:05:52.240><c> store-bought</c>
[354 - 354] the store-bought
[354 - 356] the store-bought so<00:05:54.400><c> if</c><00:05:54.560><c> you</c><00:05:54.639><c> do</c><00:05:54.800><c> want</c><00:05:55.759><c> your</c><00:05:55.919><c> mayonnaise</c><00:05:56.319><c> to</c>
[356 - 356] so if you do want your mayonnaise to
[356 - 357] so if you do want your mayonnaise to taste<00:05:56.639><c> a</c><00:05:56.720><c> little</c><00:05:56.880><c> bit</c><00:05:57.039><c> more</c><00:05:57.280><c> like</c><00:05:57.440><c> the</c>
[357 - 357] taste a little bit more like the
[357 - 359] taste a little bit more like the store-bought<00:05:57.919><c> like</c><00:05:58.080><c> i</c><00:05:58.160><c> said</c><00:05:58.319><c> you</c><00:05:58.400><c> can</c><00:05:58.560><c> use</c>
[359 - 359] store-bought like i said you can use
[359 - 362] store-bought like i said you can use vinegar<00:06:00.400><c> um</c><00:06:00.960><c> instead</c><00:06:01.199><c> of</c><00:06:01.360><c> lemon</c><00:06:01.600><c> juice</c><00:06:01.919><c> um</c>
[362 - 362] vinegar um instead of lemon juice um
[362 - 363] vinegar um instead of lemon juice um also<00:06:02.400><c> add</c><00:06:02.560><c> a</c><00:06:02.639><c> touch</c><00:06:02.800><c> of</c><00:06:02.960><c> sugar</c><00:06:03.199><c> to</c><00:06:03.440><c> it</c>
[363 - 363] also add a touch of sugar to it
[363 - 364] also add a touch of sugar to it and<00:06:03.840><c> that</c><00:06:04.000><c> will</c><00:06:04.080><c> get</c><00:06:04.240><c> it</c><00:06:04.319><c> a</c><00:06:04.400><c> little</c><00:06:04.560><c> bit</c><00:06:04.639><c> closer</c>
[364 - 364] and that will get it a little bit closer
[364 - 366] and that will get it a little bit closer to<00:06:04.960><c> the</c><00:06:05.039><c> store-bought</c><00:06:05.520><c> flavor</c><00:06:06.240><c> if</c><00:06:06.400><c> you</c><00:06:06.560><c> really</c>
[366 - 366] to the store-bought flavor if you really
[366 - 367] to the store-bought flavor if you really wanted<00:06:06.960><c> to</c><00:06:07.120><c> like</c>
[367 - 367] wanted to like
[367 - 368] wanted to like hardcore<00:06:08.080><c> taste</c><00:06:08.240><c> like</c><00:06:08.400><c> store-bought</c><00:06:08.720><c> then</c>
[368 - 368] hardcore taste like store-bought then
[368 - 370] hardcore taste like store-bought then just<00:06:09.039><c> go</c><00:06:09.120><c> buy</c><00:06:09.280><c> it</c><00:06:09.360><c> at</c><00:06:09.520><c> the</c><00:06:09.600><c> store</c><00:06:09.840><c> because</c><00:06:10.400><c> why</c>
[370 - 370] just go buy it at the store because why
[370 - 371] just go buy it at the store because why would<00:06:10.720><c> you</c><00:06:10.800><c> make</c><00:06:10.960><c> it</c><00:06:11.039><c> fresh</c><00:06:11.280><c> if</c><00:06:11.360><c> you</c><00:06:11.440><c> wanted</c><00:06:11.600><c> to</c>
[371 - 371] would you make it fresh if you wanted to
[371 - 372] would you make it fresh if you wanted to say<00:06:11.919><c> store-bought</c>
[372 - 372] say store-bought
[372 - 375] say store-bought all<00:06:12.720><c> right</c><00:06:13.440><c> guys</c><00:06:13.680><c> gals</c><00:06:14.000><c> non-binary</c><00:06:14.639><c> pals</c><00:06:15.039><c> um</c>
[375 - 375] all right guys gals non-binary pals um
[375 - 376] all right guys gals non-binary pals um i'm<00:06:15.520><c> gonna</c><00:06:15.680><c> make</c><00:06:15.840><c> a</c><00:06:15.919><c> tuna</c><00:06:16.240><c> melt</c>
[376 - 376] i'm gonna make a tuna melt
[376 - 379] i'm gonna make a tuna melt with<00:06:17.600><c> this</c><00:06:18.000><c> mayonnaise</c><00:06:18.639><c> and</c><00:06:18.720><c> that's</c><00:06:18.960><c> going</c><00:06:18.960><c> to</c>
[379 - 379] with this mayonnaise and that's going to
[379 - 380] with this mayonnaise and that's going to be<00:06:19.120><c> in</c><00:06:19.199><c> a</c><00:06:19.280><c> separate</c><00:06:19.600><c> video</c><00:06:19.840><c> that</c><00:06:19.919><c> i</c><00:06:20.000><c> will</c><00:06:20.160><c> link</c>
[380 - 380] be in a separate video that i will link
[380 - 381] be in a separate video that i will link in<00:06:20.400><c> the</c><00:06:20.479><c> description</c><00:06:21.120><c> so</c>
[381 - 381] in the description so
[381 - 383] in the description so let's<00:06:21.680><c> go</c><00:06:21.840><c> make</c><00:06:22.000><c> a</c><00:06:22.080><c> tuna</c><00:06:22.319><c> melt</c><00:06:22.560><c> all</c><00:06:22.639><c> right</c><00:06:22.880><c> bye</c>
[383 - 383] let's go make a tuna melt all right bye
[383 - 386] let's go make a tuna melt all right bye bye<00:06:24.400><c> hey</c><00:06:24.560><c> everyone</c><00:06:24.800><c> it's</c><00:06:24.960><c> kenji</c><00:06:25.360><c> there</c><00:06:25.520><c> are</c><00:06:25.680><c> 22</c>
[386 - 386] bye hey everyone it's kenji there are 22
[386 - 387] bye hey everyone it's kenji there are 22 million<00:06:26.400><c> kids</c><00:06:26.639><c> in</c><00:06:26.720><c> this</c><00:06:26.880><c> country</c><00:06:27.199><c> that</c><00:06:27.360><c> rely</c>
[387 - 387] million kids in this country that rely
[387 - 389] million kids in this country that rely on<00:06:27.919><c> school</c><00:06:28.319><c> lunches</c><00:06:28.720><c> for</c><00:06:28.800><c> nutritious</c><00:06:29.360><c> meals</c>
[389 - 389] on school lunches for nutritious meals
[389 - 391] on school lunches for nutritious meals and<00:06:29.919><c> with</c><00:06:30.160><c> schools</c><00:06:30.479><c> closed</c><00:06:30.800><c> now</c><00:06:31.039><c> more</c><00:06:31.199><c> than</c>
[391 - 391] and with schools closed now more than
[391 - 393] and with schools closed now more than ever<00:06:31.759><c> organizations</c><00:06:32.319><c> like</c><00:06:32.479><c> no</c><00:06:32.720><c> kid</c><00:06:32.880><c> hungry</c>
[393 - 393] ever organizations like no kid hungry
[393 - 394] ever organizations like no kid hungry can<00:06:33.520><c> use</c><00:06:33.680><c> their</c><00:06:33.840><c> support</c><00:06:34.160><c> so</c><00:06:34.319><c> i'm</c><00:06:34.479><c> asking</c><00:06:34.720><c> you</c>
[394 - 394] can use their support so i'm asking you
[394 - 396] can use their support so i'm asking you to<00:06:35.039><c> join</c><00:06:35.360><c> me</c>
[396 - 397] to join me click<00:06:36.240><c> the</c><00:06:36.319><c> link</c><00:06:36.560><c> in</c><00:06:36.639><c> the</c><00:06:36.720><c> description</c><00:06:37.120><c> below</c>
[397 - 397] click the link in the description below
[397 - 399] click the link in the description below to<00:06:37.680><c> donate</c><00:06:38.000><c> some</c><00:06:38.240><c> money</c><00:06:38.479><c> no</c><00:06:38.639><c> amount</c><00:06:38.960><c> is</c><00:06:39.039><c> too</c>
[399 - 399] to donate some money no amount is too
[399 - 400] to donate some money no amount is too small<00:06:39.440><c> or</c><00:06:39.520><c> too</c><00:06:39.759><c> big</c>
[400 - 400] small or too big
[400 - 408] small or too big thank<00:06:40.639><c> you</c><00:06:40.800><c> very</c><00:06:41.039><c> much</c><00:06:41.440><c> and</c><00:06:41.680><c> stay</c><00:06:42.080><c> safe</c><00:06:46.840><c> bye</c>
[408 - 408] thank you very much and stay safe bye
[408 - 419] thank you very much and stay safe bye [Music]