[1 - 1] it's hard to come by great Greek food
[1 - 3] it's hard to come by great Greek food and<00:00:01.920><c> you're</c><00:00:02.040><c> paying</c><00:00:02.280><c> for</c><00:00:02.639><c> this</c><00:00:02.939><c> when</c><00:00:03.240><c> you</c>
[3 - 3] and you're paying for this when you
[3 - 11] and you're paying for this when you could<00:00:03.480><c> be</c><00:00:03.659><c> paying</c><00:00:04.020><c> this</c><00:00:04.319><c> that</c><00:00:04.859><c> is</c><00:00:05.100><c> but</c><00:00:05.279><c> cheaper</c>
[24 - 28] [Music] So<00:00:25.320><c> today</c><00:00:25.500><c> we're</c><00:00:25.800><c> making</c><00:00:26.099><c> Greek</c><00:00:26.640><c> guidos</c><00:00:27.180><c> for</c><00:00:27.720><c> a</c>
[28 - 28] So today we're making Greek guidos for a
[28 - 31] So today we're making Greek guidos for a very<00:00:28.380><c> cheap</c><00:00:28.619><c> price</c><00:00:28.859><c> of</c><00:00:29.099><c> two</c><00:00:29.460><c> dollars</c><00:00:29.880><c> wow</c><00:00:30.599><c> pull</c>
[31 - 31] very cheap price of two dollars wow pull
[31 - 33] very cheap price of two dollars wow pull your<00:00:31.560><c> got</c><00:00:31.679><c> mang</c><00:00:32.040><c> wallets</c><00:00:32.399><c> out</c><00:00:32.719><c> blow</c><00:00:33.719><c> it</c><00:00:33.780><c> out</c>
[33 - 33] your got mang wallets out blow it out
[33 - 36] your got mang wallets out blow it out get<00:00:34.140><c> it</c><00:00:34.260><c> all</c><00:00:34.380><c> lubricated</c><00:00:34.800><c> and</c><00:00:35.700><c> guess</c><00:00:35.880><c> what</c><00:00:36.120><c> you</c>
[36 - 36] get it all lubricated and guess what you
[36 - 38] get it all lubricated and guess what you too<00:00:36.899><c> can</c><00:00:37.079><c> make</c><00:00:37.200><c> guidos</c><00:00:37.680><c> with</c><00:00:37.860><c> minimal</c>
[38 - 38] too can make guidos with minimal
[38 - 40] too can make guidos with minimal equipment<00:00:38.579><c> you</c><00:00:39.059><c> don't</c><00:00:39.180><c> need</c><00:00:39.360><c> all</c><00:00:39.600><c> the</c><00:00:39.780><c> fancy</c>
[40 - 40] equipment you don't need all the fancy
[40 - 41] equipment you don't need all the fancy spindles<00:00:40.680><c> and</c><00:00:40.920><c> this</c><00:00:41.040><c> and</c><00:00:41.160><c> that</c><00:00:41.340><c> shirt</c><00:00:41.460><c> it's</c>
[41 - 41] spindles and this and that shirt it's
[41 - 43] spindles and this and that shirt it's nice<00:00:41.820><c> to</c><00:00:42.000><c> have</c><00:00:42.120><c> you</c><00:00:42.540><c> can</c><00:00:42.600><c> do</c><00:00:42.780><c> this</c><00:00:42.899><c> with</c><00:00:43.200><c> a</c>
[43 - 43] nice to have you can do this with a
[43 - 46] nice to have you can do this with a basic<00:00:43.739><c> oven</c><00:00:43.980><c> some</c><00:00:44.340><c> skewers</c><00:00:44.879><c> oh</c><00:00:45.780><c> but</c><00:00:46.140><c> Josh</c>
[46 - 46] basic oven some skewers oh but Josh
[46 - 48] basic oven some skewers oh but Josh you're<00:00:46.559><c> gonna</c><00:00:46.739><c> use</c><00:00:46.920><c> the</c><00:00:47.160><c> little</c><00:00:47.340><c> baking</c><00:00:47.760><c> steel</c>
[48 - 48] you're gonna use the little baking steel
[48 - 51] you're gonna use the little baking steel for<00:00:48.420><c> the</c><00:00:48.600><c> pita</c><00:00:48.899><c> okay</c><00:00:49.440><c> listen</c><00:00:50.039><c> Peter</c><00:00:50.879><c> you</c><00:00:51.239><c> have</c>
[51 - 51] for the pita okay listen Peter you have
[51 - 54] for the pita okay listen Peter you have to<00:00:51.660><c> put</c><00:00:52.020><c> a</c><00:00:52.320><c> baking</c><00:00:52.739><c> sheet</c><00:00:53.280><c> in</c><00:00:53.520><c> the</c><00:00:53.640><c> oven</c><00:00:53.820><c> and</c>
[54 - 54] to put a baking sheet in the oven and
[54 - 56] to put a baking sheet in the oven and let<00:00:54.480><c> it</c><00:00:54.719><c> get</c><00:00:55.020><c> hot</c><00:00:55.320><c> in</c><00:00:55.680><c> the</c><00:00:55.800><c> same</c><00:00:55.980><c> way</c><00:00:56.160><c> you</c><00:00:56.340><c> would</c>
[56 - 56] let it get hot in the same way you would
[56 - 58] let it get hot in the same way you would have<00:00:56.699><c> baking</c><00:00:56.879><c> seal</c><00:00:57.239><c> and</c><00:00:57.360><c> it</c><00:00:57.480><c> would</c><00:00:57.600><c> work</c><00:00:57.840><c> so</c>
[58 - 58] have baking seal and it would work so
[58 - 60] have baking seal and it would work so with<00:00:58.559><c> all</c><00:00:58.680><c> that</c><00:00:58.800><c> being</c><00:00:58.920><c> said</c><00:00:59.100><c> let's</c><00:00:59.399><c> make</c><00:00:59.820><c> this</c>
[60 - 60] with all that being said let's make this
[60 - 62] with all that being said let's make this shall<00:01:00.600><c> we</c><00:01:00.719><c> okay</c><00:01:01.320><c> we</c><00:01:01.620><c> got</c><00:01:01.739><c> gyros</c><00:01:02.280><c> gyros</c><00:01:02.760><c> are</c>
[62 - 62] shall we okay we got gyros gyros are
[62 - 64] shall we okay we got gyros gyros are simple<00:01:03.000><c> Pita</c><00:01:03.420><c> meet</c><00:01:03.780><c> satsiki</c><00:01:04.439><c> maybe</c><00:01:04.619><c> some</c>
[64 - 64] simple Pita meet satsiki maybe some
[64 - 66] simple Pita meet satsiki maybe some other<00:01:04.979><c> fun</c><00:01:05.220><c> accoutrement</c><00:01:05.760><c> but</c><00:01:06.060><c> that's</c><00:01:06.180><c> really</c>
[66 - 66] other fun accoutrement but that's really
[66 - 68] other fun accoutrement but that's really it<00:01:06.540><c> what</c><00:01:06.720><c> makes</c><00:01:06.900><c> it</c><00:01:07.080><c> good</c><00:01:07.260><c> is</c><00:01:07.439><c> giving</c><00:01:07.740><c> it</c><00:01:07.979><c> to</c>
[68 - 68] it what makes it good is giving it to
[68 - 70] it what makes it good is giving it to use<00:01:08.640><c> proper</c><00:01:09.060><c> technique</c><00:01:09.420><c> I</c><00:01:09.720><c> cannot</c><00:01:09.960><c> stress</c>
[70 - 70] use proper technique I cannot stress
[70 - 71] use proper technique I cannot stress this<00:01:10.380><c> enough</c><00:01:10.619><c> and</c><00:01:10.860><c> I</c><00:01:11.040><c> know</c><00:01:11.100><c> I</c><00:01:11.280><c> always</c><00:01:11.400><c> like</c><00:01:11.580><c> to</c>
[71 - 71] this enough and I know I always like to
[71 - 73] this enough and I know I always like to make<00:01:11.820><c> my</c><00:01:12.000><c> own</c><00:01:12.119><c> bread</c><00:01:12.299><c> and</c><00:01:12.540><c> people</c><00:01:12.659><c> like</c><00:01:12.960><c> oh</c>
[73 - 73] make my own bread and people like oh
[73 - 75] make my own bread and people like oh look<00:01:13.439><c> at</c><00:01:13.560><c> Josh</c><00:01:13.740><c> being</c><00:01:14.040><c> so</c><00:01:14.340><c> cute</c><00:01:14.580><c> listen</c><00:01:14.880><c> most</c>
[75 - 75] look at Josh being so cute listen most
[75 - 77] look at Josh being so cute listen most store-bought<00:01:15.780><c> Pita</c><00:01:16.020><c> is</c><00:01:16.500><c> so</c><00:01:17.040><c> trash</c><00:01:17.280><c> its</c><00:01:17.880><c> shape</c>
[77 - 77] store-bought Pita is so trash its shape
[77 - 79] store-bought Pita is so trash its shape is<00:01:18.119><c> better</c><00:01:18.240><c> suited</c><00:01:18.600><c> to</c><00:01:18.720><c> be</c><00:01:18.840><c> a</c><00:01:18.960><c> frisbee</c><00:01:19.320><c> than</c>
[79 - 79] is better suited to be a frisbee than
[79 - 81] is better suited to be a frisbee than anything<00:01:19.799><c> else</c><00:01:20.100><c> so</c><00:01:20.460><c> making</c><00:01:20.640><c> it</c><00:01:20.820><c> yourself</c><00:01:20.939><c> will</c>
[81 - 81] anything else so making it yourself will
[81 - 83] anything else so making it yourself will present<00:01:21.600><c> thousands</c><00:01:22.320><c> of</c><00:01:22.439><c> miles</c><00:01:22.619><c> worth</c><00:01:22.860><c> of</c><00:01:23.040><c> a</c>
[83 - 83] present thousands of miles worth of a
[83 - 84] present thousands of miles worth of a difference<00:01:23.340><c> and</c><00:01:23.700><c> it's</c><00:01:23.880><c> super</c><00:01:24.000><c> easy</c><00:01:24.180><c> two</c><00:01:24.479><c> cups</c>
[84 - 84] difference and it's super easy two cups
[84 - 86] difference and it's super easy two cups are<00:01:24.840><c> 487</c><00:01:25.500><c> grams</c><00:01:25.740><c> of</c><00:01:25.860><c> lukewarm</c><00:01:26.340><c> water</c><00:01:26.460><c> in</c><00:01:26.700><c> a</c>
[86 - 86] are 487 grams of lukewarm water in a
[86 - 88] are 487 grams of lukewarm water in a container<00:01:27.119><c> then</c><00:01:27.299><c> whisk</c><00:01:27.600><c> in</c><00:01:27.720><c> one</c><00:01:27.840><c> tablespoon</c>
[88 - 88] container then whisk in one tablespoon
[88 - 89] container then whisk in one tablespoon or<00:01:28.380><c> 14</c><00:01:28.560><c> grams</c><00:01:28.860><c> of</c><00:01:28.979><c> instant</c><00:01:29.340><c> yeast</c><00:01:29.520><c> followed</c><00:01:29.880><c> by</c>
[89 - 89] or 14 grams of instant yeast followed by
[89 - 91] or 14 grams of instant yeast followed by one<00:01:30.060><c> and</c><00:01:30.180><c> a</c><00:01:30.299><c> half</c><00:01:30.299><c> tablespoons</c><00:01:30.659><c> or</c><00:01:30.840><c> 18</c><00:01:30.960><c> grams</c>
[91 - 91] one and a half tablespoons or 18 grams
[91 - 93] one and a half tablespoons or 18 grams of<00:01:31.439><c> granulated</c><00:01:31.860><c> sugar</c><00:01:32.159><c> was</c><00:01:32.460><c> still</c><00:01:32.640><c> dissolved</c>
[93 - 93] of granulated sugar was still dissolved
[93 - 94] of granulated sugar was still dissolved and<00:01:33.240><c> separately</c><00:01:33.600><c> in</c><00:01:33.840><c> a</c><00:01:33.960><c> large</c><00:01:34.079><c> bowl</c><00:01:34.259><c> add</c><00:01:34.500><c> five</c>
[94 - 94] and separately in a large bowl add five
[94 - 97] and separately in a large bowl add five cups<00:01:35.040><c> or</c><00:01:35.159><c> 750</c><00:01:35.759><c> grams</c><00:01:36.180><c> of</c><00:01:36.420><c> bread</c><00:01:36.600><c> flour</c><00:01:36.960><c> in</c><00:01:37.200><c> one</c>
[97 - 97] cups or 750 grams of bread flour in one
[97 - 99] cups or 750 grams of bread flour in one tablespoon<00:01:37.680><c> or</c><00:01:37.799><c> 15</c><00:01:37.979><c> grams</c><00:01:38.400><c> of</c><00:01:38.520><c> fine</c><00:01:38.640><c> sea</c><00:01:39.000><c> salt</c>
[99 - 99] tablespoon or 15 grams of fine sea salt
[99 - 100] tablespoon or 15 grams of fine sea salt mixed<00:01:39.479><c> together</c><00:01:39.540><c> token</c><00:01:40.079><c> mine</c><00:01:40.200><c> for</c><00:01:40.380><c> your</c>
[100 - 100] mixed together token mine for your
[100 - 102] mixed together token mine for your yeasty<00:01:41.100><c> juices</c><00:01:41.460><c> into</c><00:01:41.820><c> your</c><00:01:42.060><c> flour</c><00:01:42.299><c> mixture</c>
[102 - 102] yeasty juices into your flour mixture
[102 - 104] yeasty juices into your flour mixture stir<00:01:42.899><c> by</c><00:01:43.079><c> hand</c><00:01:43.259><c> to</c><00:01:43.439><c> get</c><00:01:43.680><c> a</c><00:01:43.799><c> Shaggy</c><00:01:44.100><c> dough</c><00:01:44.280><c> the</c>
[104 - 104] stir by hand to get a Shaggy dough the
[104 - 105] stir by hand to get a Shaggy dough the need<00:01:44.640><c> for</c><00:01:44.820><c> three</c><00:01:44.939><c> to</c><00:01:45.119><c> four</c><00:01:45.240><c> minutes</c><00:01:45.360><c> or</c><00:01:45.600><c> until</c>
[105 - 105] need for three to four minutes or until
[105 - 107] need for three to four minutes or until you<00:01:45.899><c> get</c><00:01:46.020><c> a</c><00:01:46.140><c> smooth</c><00:01:46.320><c> end</c>
[107 - 107] you get a smooth end
[107 - 108] you get a smooth end dough<00:01:47.759><c> cover</c><00:01:48.000><c> with</c><00:01:48.180><c> plastic</c><00:01:48.360><c> wrap</c><00:01:48.600><c> and</c><00:01:48.780><c> rise</c>
[108 - 108] dough cover with plastic wrap and rise
[108 - 110] dough cover with plastic wrap and rise at<00:01:49.079><c> room</c><00:01:49.200><c> temp</c><00:01:49.439><c> for</c><00:01:49.619><c> one</c><00:01:49.740><c> hour</c><00:01:49.860><c> or</c><00:01:50.100><c> in</c><00:01:50.220><c> the</c>
[110 - 110] at room temp for one hour or in the
[110 - 111] at room temp for one hour or in the fridge<00:01:50.460><c> overnight</c><00:01:50.880><c> if</c><00:01:51.119><c> you</c><00:01:51.240><c> want</c><00:01:51.299><c> to</c><00:01:51.420><c> make</c><00:01:51.479><c> it</c>
[111 - 111] fridge overnight if you want to make it
[111 - 113] fridge overnight if you want to make it ahead<00:01:51.840><c> look</c><00:01:52.140><c> at</c><00:01:52.259><c> you</c><00:01:52.439><c> planning</c><00:01:52.920><c> ahead</c><00:01:53.100><c> that's</c>
[113 - 113] ahead look at you planning ahead that's
[113 - 116] ahead look at you planning ahead that's a<00:01:53.460><c> nice</c><00:01:53.579><c> little</c><00:01:53.700><c> good</c><00:01:54.299><c> stuff</c>
[116 - 116] a nice little good stuff
[116 - 118] a nice little good stuff 30<00:01:57.180><c> minutes</c><00:01:57.420><c> before</c><00:01:57.600><c> baking</c><00:01:57.899><c> either</c><00:01:58.380><c> using</c><00:01:58.680><c> an</c>
[118 - 118] 30 minutes before baking either using an
[118 - 120] 30 minutes before baking either using an inverted<00:01:59.100><c> baking</c><00:01:59.340><c> sheet</c><00:01:59.640><c> or</c><00:01:59.759><c> a</c><00:01:59.880><c> baking</c><00:02:00.000><c> steel</c>
[120 - 120] inverted baking sheet or a baking steel
[120 - 121] inverted baking sheet or a baking steel place<00:02:00.479><c> that</c><00:02:00.659><c> into</c><00:02:00.840><c> the</c><00:02:00.960><c> middle</c><00:02:01.079><c> of</c><00:02:01.200><c> your</c><00:02:01.320><c> oven</c>
[121 - 121] place that into the middle of your oven
[121 - 123] place that into the middle of your oven preheat<00:02:01.860><c> to</c><00:02:01.979><c> 475</c><00:02:02.460><c> Fahrenheit</c><00:02:02.880><c> for</c><00:02:03.119><c> 30</c><00:02:03.299><c> minutes</c>
[123 - 123] preheat to 475 Fahrenheit for 30 minutes
[123 - 125] preheat to 475 Fahrenheit for 30 minutes and<00:02:03.899><c> then</c><00:02:03.960><c> punch</c><00:02:04.140><c> your</c><00:02:04.380><c> dough</c><00:02:04.500><c> downs</c><00:02:04.860><c> but</c><00:02:05.040><c> at</c>
[125 - 125] and then punch your dough downs but at
[125 - 127] and then punch your dough downs but at eight<00:02:05.399><c> pieces</c><00:02:05.640><c> around</c><00:02:05.880><c> 150</c><00:02:06.420><c> grams</c><00:02:06.659><c> each</c><00:02:06.840><c> form</c>
[127 - 127] eight pieces around 150 grams each form
[127 - 129] eight pieces around 150 grams each form each<00:02:07.320><c> piece</c><00:02:07.500><c> into</c><00:02:07.619><c> a</c><00:02:07.860><c> DeWitt</c><00:02:08.340><c> ball</c><00:02:08.580><c> cover</c><00:02:08.819><c> with</c>
[129 - 129] each piece into a DeWitt ball cover with
[129 - 130] each piece into a DeWitt ball cover with a<00:02:09.179><c> damp</c><00:02:09.300><c> towel</c><00:02:09.660><c> or</c><00:02:09.780><c> grease</c><00:02:10.020><c> plastic</c><00:02:10.319><c> wrap</c><00:02:10.560><c> and</c>
[130 - 130] a damp towel or grease plastic wrap and
[130 - 132] a damp towel or grease plastic wrap and rest<00:02:10.920><c> for</c><00:02:11.160><c> 15</c><00:02:11.459><c> minutes</c><00:02:11.819><c> then</c><00:02:12.239><c> just</c><00:02:12.420><c> take</c><00:02:12.660><c> each</c>
[132 - 132] rest for 15 minutes then just take each
[132 - 134] rest for 15 minutes then just take each ball<00:02:12.959><c> and</c><00:02:13.200><c> roll</c><00:02:13.319><c> them</c><00:02:13.440><c> into</c><00:02:13.560><c> discs</c><00:02:14.040><c> around</c>
[134 - 134] ball and roll them into discs around
[134 - 135] ball and roll them into discs around seven<00:02:14.459><c> to</c><00:02:14.640><c> eight</c><00:02:14.819><c> inches</c><00:02:15.060><c> wide</c><00:02:15.300><c> then</c><00:02:15.540><c> one</c><00:02:15.660><c> at</c><00:02:15.840><c> a</c>
[135 - 135] seven to eight inches wide then one at a
[135 - 137] seven to eight inches wide then one at a time<00:02:16.020><c> open</c><00:02:16.260><c> your</c><00:02:16.440><c> oven</c><00:02:16.560><c> up</c><00:02:16.800><c> and</c><00:02:17.040><c> carefully</c>
[137 - 137] time open your oven up and carefully
[137 - 139] time open your oven up and carefully slide<00:02:17.700><c> a</c><00:02:17.940><c> disc</c><00:02:18.120><c> into</c><00:02:18.420><c> your</c><00:02:18.540><c> oven</c><00:02:18.660><c> using</c><00:02:18.959><c> a</c>
[139 - 139] slide a disc into your oven using a
[139 - 140] slide a disc into your oven using a floured<00:02:19.319><c> Pizza</c><00:02:19.440><c> Peel</c><00:02:19.800><c> or</c><00:02:19.920><c> a</c><00:02:20.040><c> cutting</c><00:02:20.280><c> board</c>
[140 - 140] floured Pizza Peel or a cutting board
[140 - 142] floured Pizza Peel or a cutting board close<00:02:20.700><c> and</c><00:02:20.940><c> bake</c><00:02:21.120><c> for</c><00:02:21.300><c> one</c><00:02:21.420><c> to</c><00:02:21.540><c> two</c><00:02:21.720><c> minutes</c><00:02:21.840><c> or</c>
[142 - 142] close and bake for one to two minutes or
[142 - 144] close and bake for one to two minutes or until<00:02:22.140><c> it</c><00:02:22.379><c> begins</c><00:02:22.620><c> to</c><00:02:22.739><c> nicely</c><00:02:23.640><c> flip</c><00:02:23.940><c> it</c><00:02:24.120><c> over</c>
[144 - 144] until it begins to nicely flip it over
[144 - 145] until it begins to nicely flip it over and<00:02:24.420><c> cook</c><00:02:24.540><c> for</c><00:02:24.720><c> one</c><00:02:24.840><c> to</c><00:02:24.959><c> two</c><00:02:25.140><c> more</c><00:02:25.319><c> minutes</c>
[145 - 145] and cook for one to two more minutes
[145 - 147] and cook for one to two more minutes then<00:02:26.040><c> immediately</c><00:02:26.520><c> remove</c><00:02:26.760><c> place</c><00:02:27.060><c> it</c><00:02:27.239><c> Intel</c>
[147 - 147] then immediately remove place it Intel
[147 - 148] then immediately remove place it Intel to<00:02:27.660><c> keep</c><00:02:27.720><c> it</c><00:02:27.840><c> from</c><00:02:27.900><c> drying</c><00:02:28.260><c> out</c><00:02:28.379><c> and</c><00:02:28.620><c> repeat</c>
[148 - 148] to keep it from drying out and repeat
[148 - 152] to keep it from drying out and repeat with<00:02:29.099><c> the</c><00:02:29.340><c> rest</c><00:02:29.400><c> next</c><00:02:29.879><c> up</c><00:02:30.060><c> papa's</c><00:02:30.780><c> big</c><00:02:31.019><c> meat</c><00:02:31.620><c> oh</c>
[152 - 152] with the rest next up papa's big meat oh
[152 - 154] with the rest next up papa's big meat oh Josh<00:02:32.340><c> but</c><00:02:32.700><c> cheaper</c><00:02:33.120><c> how</c><00:02:33.300><c> can</c><00:02:33.480><c> make</c><00:02:33.660><c> gyro</c><00:02:34.019><c> meat</c>
[154 - 154] Josh but cheaper how can make gyro meat
[154 - 156] Josh but cheaper how can make gyro meat without<00:02:34.440><c> a</c><00:02:34.800><c> spindle</c><00:02:35.220><c> listen</c><00:02:35.519><c> imagine</c><00:02:35.879><c> a</c><00:02:36.239><c> life</c>
[156 - 156] without a spindle listen imagine a life
[156 - 157] without a spindle listen imagine a life where<00:02:36.480><c> instead</c><00:02:36.780><c> of</c><00:02:36.900><c> looking</c><00:02:37.080><c> for</c><00:02:37.440><c> problems</c>
[157 - 157] where instead of looking for problems
[157 - 159] where instead of looking for problems you<00:02:38.280><c> look</c><00:02:38.459><c> for</c><00:02:38.640><c> Solutions</c><00:02:39.180><c> so</c><00:02:39.599><c> first</c><00:02:39.720><c> you'll</c>
[159 - 159] you look for Solutions so first you'll
[159 - 161] you look for Solutions so first you'll need<00:02:40.080><c> three</c><00:02:40.260><c> pounds</c><00:02:40.500><c> or</c><00:02:40.620><c> 1.3</c><00:02:41.099><c> kilograms</c><00:02:41.580><c> of</c>
[161 - 161] need three pounds or 1.3 kilograms of
[161 - 163] need three pounds or 1.3 kilograms of boneless<00:02:42.180><c> pork</c><00:02:42.420><c> Boston</c><00:02:42.599><c> butt</c><00:02:42.959><c> cut</c><00:02:43.080><c> that</c>
[163 - 163] boneless pork Boston butt cut that
[163 - 164] boneless pork Boston butt cut that roughly<00:02:43.440><c> into</c><00:02:43.560><c> half</c><00:02:43.739><c> inch</c><00:02:43.980><c> slices</c><00:02:44.220><c> it</c><00:02:44.580><c> does</c>
[164 - 164] roughly into half inch slices it does
[164 - 165] roughly into half inch slices it does help<00:02:44.879><c> to</c><00:02:45.000><c> freeze</c><00:02:45.300><c> this</c><00:02:45.420><c> for</c><00:02:45.599><c> about</c><00:02:45.720><c> an</c><00:02:45.840><c> hour</c>
[165 - 165] help to freeze this for about an hour
[165 - 167] help to freeze this for about an hour before<00:02:46.200><c> slicing</c><00:02:46.680><c> now</c><00:02:46.800><c> once</c><00:02:46.920><c> all</c><00:02:46.980><c> that</c><00:02:47.099><c> slice</c>
[167 - 167] before slicing now once all that slice
[167 - 169] before slicing now once all that slice let's<00:02:47.879><c> make</c><00:02:48.060><c> a</c><00:02:48.120><c> basic</c><00:02:48.420><c> spice</c><00:02:48.660><c> mix</c><00:02:48.840><c> consisting</c>
[169 - 169] let's make a basic spice mix consisting
[169 - 170] let's make a basic spice mix consisting of<00:02:49.379><c> one</c><00:02:49.560><c> tablespoon</c><00:02:49.980><c> or</c><00:02:50.160><c> three</c><00:02:50.280><c> grams</c><00:02:50.519><c> of</c>
[170 - 170] of one tablespoon or three grams of
[170 - 172] of one tablespoon or three grams of dried<00:02:50.879><c> oregano</c><00:02:51.300><c> one</c><00:02:51.540><c> tablespoon</c><00:02:51.900><c> or</c><00:02:52.080><c> 9</c><00:02:52.140><c> grams</c>
[172 - 172] dried oregano one tablespoon or 9 grams
[172 - 174] dried oregano one tablespoon or 9 grams of<00:02:52.500><c> paprika</c><00:02:52.980><c> two</c><00:02:53.160><c> teaspoons</c><00:02:53.519><c> or</c><00:02:53.640><c> six</c><00:02:53.760><c> grams</c><00:02:54.000><c> of</c>
[174 - 174] of paprika two teaspoons or six grams of
[174 - 175] of paprika two teaspoons or six grams of fresh<00:02:54.239><c> cracked</c><00:02:54.480><c> black</c><00:02:54.599><c> pepper</c><00:02:54.900><c> one</c>
[175 - 175] fresh cracked black pepper one
[175 - 176] fresh cracked black pepper one tablespoon<00:02:55.560><c> or</c><00:02:55.680><c> 9</c><00:02:55.739><c> grams</c><00:02:55.980><c> of</c><00:02:56.099><c> kosher</c><00:02:56.400><c> salt</c><00:02:56.580><c> one</c>
[176 - 176] tablespoon or 9 grams of kosher salt one
[176 - 178] tablespoon or 9 grams of kosher salt one tablespoon<00:02:57.239><c> or</c><00:02:57.420><c> three</c><00:02:57.540><c> grams</c><00:02:57.780><c> of</c><00:02:57.840><c> finely</c>
[178 - 178] tablespoon or three grams of finely
[178 - 179] tablespoon or three grams of finely chopped<00:02:58.319><c> Rosemary</c><00:02:58.620><c> mix</c><00:02:58.800><c> so</c><00:02:59.040><c> combined</c><00:02:59.340><c> then</c>
[179 - 179] chopped Rosemary mix so combined then
[179 - 180] chopped Rosemary mix so combined then add<00:02:59.640><c> five</c><00:02:59.819><c> cloves</c><00:03:00.060><c> of</c><00:03:00.120><c> garlic</c><00:03:00.360><c> Theory</c><00:03:00.599><c> finely</c>
[180 - 180] add five cloves of garlic Theory finely
[180 - 182] add five cloves of garlic Theory finely chopped<00:03:01.140><c> mixed</c><00:03:01.440><c> together</c><00:03:01.560><c> one</c><00:03:01.800><c> more</c><00:03:01.920><c> time</c><00:03:02.040><c> and</c>
[182 - 182] chopped mixed together one more time and
[182 - 184] chopped mixed together one more time and stir<00:03:02.640><c> in</c><00:03:02.760><c> two</c><00:03:02.940><c> tablespoons</c><00:03:03.360><c> or</c><00:03:03.480><c> 30</c><00:03:03.659><c> grams</c><00:03:03.959><c> of</c>
[184 - 184] stir in two tablespoons or 30 grams of
[184 - 186] stir in two tablespoons or 30 grams of vegetable<00:03:04.440><c> oil</c><00:03:04.620><c> until</c><00:03:04.860><c> you</c><00:03:05.099><c> get</c><00:03:05.220><c> a</c><00:03:05.459><c> nice</c><00:03:05.700><c> paste</c>
[186 - 186] vegetable oil until you get a nice paste
[186 - 187] vegetable oil until you get a nice paste rub<00:03:06.420><c> your</c><00:03:06.599><c> meat</c><00:03:06.840><c> off</c><00:03:06.959><c> with</c><00:03:07.200><c> all</c><00:03:07.319><c> your</c>
[187 - 187] rub your meat off with all your
[187 - 188] rub your meat off with all your seasoning<00:03:07.860><c> paste</c><00:03:08.099><c> then</c><00:03:08.280><c> once</c><00:03:08.459><c> fully</c><00:03:08.700><c> coated</c>
[188 - 188] seasoning paste then once fully coated
[188 - 190] seasoning paste then once fully coated get<00:03:09.120><c> yourself</c><00:03:09.300><c> long</c><00:03:09.540><c> skewers</c><00:03:10.019><c> at</c><00:03:10.200><c> least</c><00:03:10.319><c> eight</c>
[190 - 190] get yourself long skewers at least eight
[190 - 191] get yourself long skewers at least eight to<00:03:10.620><c> ten</c><00:03:10.800><c> inches</c><00:03:10.980><c> long</c><00:03:11.159><c> optionally</c><00:03:11.640><c> you</c><00:03:11.819><c> could</c>
[191 - 191] to ten inches long optionally you could
[191 - 193] to ten inches long optionally you could stab<00:03:12.120><c> them</c><00:03:12.239><c> into</c><00:03:12.420><c> an</c><00:03:12.659><c> apple</c><00:03:12.720><c> or</c><00:03:13.019><c> onion</c><00:03:13.440><c> then</c>
[193 - 193] stab them into an apple or onion then
[193 - 196] stab them into an apple or onion then one<00:03:14.040><c> slice</c><00:03:14.459><c> at</c><00:03:14.760><c> a</c><00:03:14.879><c> time</c><00:03:15.000><c> stab</c><00:03:15.540><c> and</c><00:03:15.840><c> stack</c><00:03:16.140><c> your</c>
[196 - 196] one slice at a time stab and stack your
[196 - 198] one slice at a time stab and stack your meat<00:03:16.560><c> onto</c><00:03:16.860><c> the</c><00:03:16.980><c> skewers</c><00:03:17.340><c> stacking</c><00:03:18.000><c> all</c><00:03:18.360><c> the</c>
[198 - 198] meat onto the skewers stacking all the
[198 - 200] meat onto the skewers stacking all the way<00:03:18.540><c> up</c><00:03:18.720><c> until</c><00:03:18.959><c> you</c><00:03:19.260><c> have</c><00:03:19.379><c> a</c><00:03:19.560><c> glorious</c><00:03:19.980><c> meat</c>
[200 - 200] way up until you have a glorious meat
[200 - 202] way up until you have a glorious meat Tower<00:03:21.239><c> pop</c><00:03:21.599><c> that</c><00:03:21.780><c> bad</c><00:03:21.959><c> boy</c><00:03:22.080><c> onto</c><00:03:22.440><c> a</c><00:03:22.560><c> foil</c><00:03:22.739><c> Latin</c>
[202 - 202] Tower pop that bad boy onto a foil Latin
[202 - 204] Tower pop that bad boy onto a foil Latin baking<00:03:23.159><c> sheet</c><00:03:23.459><c> ideally</c><00:03:23.760><c> with</c><00:03:23.879><c> a</c><00:03:24.000><c> wire</c><00:03:24.120><c> rack</c>
[204 - 204] baking sheet ideally with a wire rack
[204 - 205] baking sheet ideally with a wire rack set<00:03:24.480><c> on</c><00:03:24.659><c> top</c><00:03:24.780><c> if</c><00:03:24.959><c> you</c><00:03:25.080><c> have</c><00:03:25.200><c> one</c><00:03:25.319><c> and</c><00:03:25.500><c> roast</c><00:03:25.799><c> in</c>
[205 - 205] set on top if you have one and roast in
[205 - 207] set on top if you have one and roast in an<00:03:26.040><c> oven</c><00:03:26.159><c> that's</c><00:03:26.400><c> been</c><00:03:26.580><c> preheated</c><00:03:26.879><c> to</c><00:03:27.060><c> 400</c>
[207 - 207] an oven that's been preheated to 400
[207 - 209] an oven that's been preheated to 400 Fahrenheit<00:03:27.720><c> rotating</c><00:03:28.140><c> often</c><00:03:28.560><c> for</c><00:03:28.739><c> about</c><00:03:28.860><c> 45</c>
[209 - 209] Fahrenheit rotating often for about 45
[209 - 211] Fahrenheit rotating often for about 45 minutes<00:03:29.459><c> or</c><00:03:29.760><c> until</c><00:03:29.879><c> cooked</c><00:03:30.420><c> to</c><00:03:30.599><c> an</c><00:03:30.780><c> internal</c>
[211 - 211] minutes or until cooked to an internal
[211 - 213] minutes or until cooked to an internal temp<00:03:31.260><c> of</c><00:03:31.560><c> 155</c><00:03:32.099><c> to</c><00:03:32.280><c> 160</c><00:03:32.640><c> fahrenheit</c><00:03:33.120><c> and</c>
[213 - 213] temp of 155 to 160 fahrenheit and
[213 - 215] temp of 155 to 160 fahrenheit and beautifully<00:03:34.080><c> Brown</c><00:03:34.440><c> and</c><00:03:34.799><c> lightly</c><00:03:35.159><c> charred</c><00:03:35.459><c> in</c>
[215 - 215] beautifully Brown and lightly charred in
[215 - 217] beautifully Brown and lightly charred in little<00:03:35.700><c> spots</c><00:03:36.120><c> then</c><00:03:36.360><c> remove</c><00:03:36.540><c> and</c><00:03:36.840><c> let</c><00:03:36.959><c> it</c><00:03:37.080><c> rest</c>
[217 - 217] little spots then remove and let it rest
[217 - 219] little spots then remove and let it rest for<00:03:37.379><c> 15</c><00:03:37.560><c> minutes</c><00:03:37.860><c> now</c><00:03:38.280><c> this</c><00:03:38.459><c> will</c><00:03:38.640><c> be</c><00:03:38.819><c> sliced</c>
[219 - 219] for 15 minutes now this will be sliced
[219 - 221] for 15 minutes now this will be sliced thinly<00:03:39.599><c> and</c><00:03:39.780><c> beautifully</c><00:03:40.200><c> but</c><00:03:40.560><c> only</c><00:03:40.799><c> when</c>
[221 - 221] thinly and beautifully but only when
[221 - 222] thinly and beautifully but only when you're<00:03:41.220><c> about</c><00:03:41.400><c> to</c><00:03:41.580><c> serve</c><00:03:41.819><c> do</c><00:03:42.060><c> not</c><00:03:42.239><c> slice</c><00:03:42.480><c> the</c>
[222 - 222] you're about to serve do not slice the
[222 - 224] you're about to serve do not slice the meat<00:03:42.900><c> and</c><00:03:43.019><c> let</c><00:03:43.140><c> it</c><00:03:43.260><c> sit</c><00:03:43.440><c> to</c><00:03:43.620><c> dry</c><00:03:43.799><c> out</c><00:03:43.980><c> like</c><00:03:44.220><c> it's</c>
[224 - 224] meat and let it sit to dry out like it's
[224 - 225] meat and let it sit to dry out like it's in<00:03:44.519><c> the</c><00:03:44.580><c> Mojave</c><00:03:44.819><c> Desert</c><00:03:45.180><c> in</c><00:03:45.239><c> your</c><00:03:45.360><c> cave</c><00:03:45.540><c> we're</c>
[225 - 225] in the Mojave Desert in your cave we're
[225 - 227] in the Mojave Desert in your cave we're not<00:03:45.780><c> making</c><00:03:45.900><c> jerky</c><00:03:46.440><c> next</c><00:03:46.620><c> we're</c><00:03:46.799><c> gonna</c><00:03:46.860><c> make</c>
[227 - 227] not making jerky next we're gonna make
[227 - 228] not making jerky next we're gonna make our<00:03:47.459><c> toppings</c><00:03:47.819><c> what</c><00:03:48.000><c> comes</c><00:03:48.239><c> after</c><00:03:48.360><c> Papa's</c><00:03:48.840><c> big</c>
[228 - 228] our toppings what comes after Papa's big
[228 - 230] our toppings what comes after Papa's big meat
[231 - 232] meat Pas<00:03:51.180><c> medium-sized</c><00:03:51.840><c> Bowl</c><00:03:51.959><c> start</c><00:03:52.200><c> with</c><00:03:52.319><c> two</c>
[232 - 232] Pas medium-sized Bowl start with two
[232 - 234] Pas medium-sized Bowl start with two cups<00:03:52.680><c> or</c><00:03:52.799><c> 450</c><00:03:53.280><c> grams</c><00:03:53.580><c> of</c><00:03:53.700><c> full</c><00:03:53.819><c> fat</c><00:03:54.000><c> Greek</c>
[234 - 234] cups or 450 grams of full fat Greek
[234 - 236] cups or 450 grams of full fat Greek yogurt<00:03:54.720><c> that's</c><00:03:54.959><c> full</c><00:03:55.260><c> fat</c><00:03:55.500><c> half</c><00:03:55.920><c> of</c><00:03:56.099><c> a</c>
[236 - 236] yogurt that's full fat half of a
[236 - 237] yogurt that's full fat half of a seedless<00:03:56.459><c> English</c><00:03:56.640><c> cucumber</c><00:03:57.120><c> grated</c><00:03:57.420><c> which</c>
[237 - 237] seedless English cucumber grated which
[237 - 239] seedless English cucumber grated which will<00:03:57.840><c> then</c><00:03:57.959><c> be</c><00:03:58.140><c> lightly</c><00:03:58.439><c> salted</c><00:03:58.799><c> tossed</c><00:03:59.280><c> and</c>
[239 - 239] will then be lightly salted tossed and
[239 - 241] will then be lightly salted tossed and squeezed<00:03:59.819><c> of</c><00:03:59.939><c> its</c><00:04:00.120><c> excess</c><00:04:00.420><c> moisture</c><00:04:00.780><c> once</c>
[241 - 241] squeezed of its excess moisture once
[241 - 242] squeezed of its excess moisture once it's<00:04:01.200><c> given</c><00:04:01.379><c> up</c><00:04:01.500><c> a</c><00:04:01.620><c> good</c><00:04:01.680><c> amount</c><00:04:01.799><c> of</c><00:04:01.920><c> its</c>
[242 - 242] it's given up a good amount of its
[242 - 243] it's given up a good amount of its liquid<00:04:02.280><c> you</c><00:04:02.400><c> can</c><00:04:02.519><c> then</c><00:04:02.640><c> add</c><00:04:02.760><c> it</c><00:04:02.879><c> to</c><00:04:02.939><c> your</c>
[243 - 243] liquid you can then add it to your
[243 - 244] liquid you can then add it to your yogurt<00:04:03.420><c> along</c><00:04:03.540><c> with</c><00:04:03.780><c> a</c><00:04:03.900><c> quarter</c><00:04:04.140><c> cup</c><00:04:04.260><c> or</c><00:04:04.439><c> 15</c>
[244 - 244] yogurt along with a quarter cup or 15
[244 - 246] yogurt along with a quarter cup or 15 grams<00:04:04.920><c> of</c><00:04:05.099><c> very</c><00:04:05.220><c> finely</c><00:04:05.519><c> chopped</c><00:04:05.879><c> parsley</c>
[246 - 246] grams of very finely chopped parsley
[246 - 247] grams of very finely chopped parsley salt<00:04:06.420><c> and</c><00:04:06.599><c> pepper</c><00:04:06.780><c> to</c><00:04:06.900><c> taste</c><00:04:07.200><c> three</c><00:04:07.379><c> cloves</c><00:04:07.680><c> of</c>
[247 - 247] salt and pepper to taste three cloves of
[247 - 249] salt and pepper to taste three cloves of garlic<00:04:08.040><c> grated</c><00:04:08.280><c> and</c><00:04:08.459><c> two</c><00:04:08.640><c> tablespoons</c><00:04:09.120><c> or</c><00:04:09.360><c> 18</c>
[249 - 249] garlic grated and two tablespoons or 18
[249 - 251] garlic grated and two tablespoons or 18 grams<00:04:09.900><c> of</c><00:04:10.019><c> extra</c><00:04:10.140><c> virgin</c><00:04:10.379><c> olive</c><00:04:10.680><c> oil</c><00:04:10.920><c> and</c><00:04:11.159><c> you</c>
[251 - 251] grams of extra virgin olive oil and you
[251 - 253] grams of extra virgin olive oil and you have<00:04:11.459><c> my</c><00:04:11.760><c> big</c><00:04:12.060><c> thick</c><00:04:12.720><c> Tzatziki</c><00:04:13.439><c> moving</c><00:04:13.680><c> on</c>
[253 - 253] have my big thick Tzatziki moving on
[253 - 255] have my big thick Tzatziki moving on have<00:04:14.040><c> a</c><00:04:14.220><c> red</c><00:04:14.280><c> onion</c><00:04:14.580><c> slices</c><00:04:15.000><c> thinly</c><00:04:15.480><c> as</c><00:04:15.659><c> you</c>
[255 - 255] have a red onion slices thinly as you
[255 - 257] have a red onion slices thinly as you can<00:04:15.840><c> mandolin</c><00:04:16.440><c> not</c><00:04:16.620><c> mandatory</c><00:04:17.040><c> but</c><00:04:17.220><c> helpful</c>
[257 - 257] can mandolin not mandatory but helpful
[257 - 259] can mandolin not mandatory but helpful pop<00:04:17.699><c> those</c><00:04:17.880><c> into</c><00:04:18.060><c> a</c><00:04:18.239><c> small</c><00:04:18.359><c> bowl</c><00:04:18.479><c> cover</c><00:04:18.780><c> the</c>
[259 - 259] pop those into a small bowl cover the
[259 - 261] pop those into a small bowl cover the wire<00:04:19.199><c> rack</c><00:04:19.560><c> and</c><00:04:19.680><c> wash</c><00:04:19.919><c> and</c><00:04:20.100><c> soak</c><00:04:20.459><c> for</c><00:04:20.699><c> about</c><00:04:20.820><c> 30</c>
[261 - 261] wire rack and wash and soak for about 30
[261 - 262] wire rack and wash and soak for about 30 seconds<00:04:21.359><c> drain</c><00:04:21.900><c> the</c><00:04:22.079><c> water</c><00:04:22.199><c> and</c><00:04:22.380><c> you</c><00:04:22.500><c> have</c><00:04:22.620><c> raw</c>
[262 - 262] seconds drain the water and you have raw
[262 - 265] seconds drain the water and you have raw onion<00:04:23.220><c> so</c><00:04:23.759><c> good</c><00:04:24.000><c> while</c><00:04:24.360><c> raw</c><00:04:24.660><c> you'll</c><00:04:24.960><c> be</c>
[265 - 265] onion so good while raw you'll be
[265 - 267] onion so good while raw you'll be spanking<00:04:25.740><c> yourself</c><00:04:25.860><c> wondering</c><00:04:26.460><c> why</c><00:04:26.759><c> you</c><00:04:27.060><c> ever</c>
[267 - 267] spanking yourself wondering why you ever
[267 - 268] spanking yourself wondering why you ever cooked<00:04:27.540><c> it</c><00:04:27.600><c> for</c><00:04:27.780><c> tomatoes</c><00:04:28.199><c> you'll</c><00:04:28.440><c> just</c><00:04:28.560><c> need</c>
[268 - 268] cooked it for tomatoes you'll just need
[268 - 270] cooked it for tomatoes you'll just need two<00:04:28.860><c> Roma</c><00:04:29.100><c> tomatoes</c><00:04:29.580><c> sliced</c><00:04:30.060><c> moderately</c><00:04:30.419><c> thin</c>
[270 - 270] two Roma tomatoes sliced moderately thin
[270 - 272] two Roma tomatoes sliced moderately thin and<00:04:30.960><c> salted</c><00:04:31.320><c> just</c><00:04:31.500><c> before</c><00:04:31.620><c> serving</c><00:04:32.100><c> now</c>
[272 - 272] and salted just before serving now
[272 - 274] and salted just before serving now albeit<00:04:32.759><c> optional</c><00:04:33.120><c> this</c><00:04:33.419><c> is</c><00:04:33.479><c> probably</c><00:04:33.600><c> my</c><00:04:33.960><c> most</c>
[274 - 274] albeit optional this is probably my most
[274 - 276] albeit optional this is probably my most favorite<00:04:34.199><c> topping</c><00:04:34.680><c> of</c><00:04:34.800><c> all</c><00:04:34.919><c> time</c><00:04:35.100><c> a</c><00:04:35.639><c> humble</c>
[276 - 276] favorite topping of all time a humble
[276 - 278] favorite topping of all time a humble french<00:04:36.479><c> fry</c><00:04:36.900><c> cut</c><00:04:37.139><c> two</c><00:04:37.320><c> russet</c><00:04:37.680><c> potatoes</c><00:04:37.919><c> into</c>
[278 - 278] french fry cut two russet potatoes into
[278 - 279] french fry cut two russet potatoes into matchsticks<00:04:38.580><c> pop</c><00:04:38.759><c> into</c><00:04:38.940><c> a</c><00:04:39.120><c> bowl</c><00:04:39.240><c> generously</c>
[279 - 279] matchsticks pop into a bowl generously
[279 - 281] matchsticks pop into a bowl generously seasoned<00:04:40.080><c> with</c><00:04:40.139><c> salt</c><00:04:40.259><c> cover</c><00:04:40.440><c> with</c><00:04:40.680><c> water</c><00:04:40.860><c> and</c>
[281 - 281] seasoned with salt cover with water and
[281 - 283] seasoned with salt cover with water and let<00:04:41.160><c> that</c><00:04:41.280><c> soak</c><00:04:41.580><c> for</c><00:04:41.699><c> 15</c><00:04:41.940><c> minutes</c><00:04:42.300><c> drain</c><00:04:42.900><c> the</c>
[283 - 283] let that soak for 15 minutes drain the
[283 - 284] let that soak for 15 minutes drain the water<00:04:43.139><c> dry</c><00:04:43.440><c> the</c><00:04:43.620><c> potatoes</c><00:04:43.919><c> off</c><00:04:43.979><c> with</c><00:04:44.160><c> paper</c>
[284 - 284] water dry the potatoes off with paper
[284 - 286] water dry the potatoes off with paper towels<00:04:44.759><c> get</c><00:04:45.000><c> yourself</c><00:04:45.120><c> a</c><00:04:45.360><c> pot</c><00:04:45.479><c> filled</c><00:04:45.780><c> halfway</c>
[286 - 286] towels get yourself a pot filled halfway
[286 - 287] towels get yourself a pot filled halfway with<00:04:46.199><c> vegetable</c><00:04:46.500><c> oil</c><00:04:46.680><c> so</c><00:04:46.919><c> about</c><00:04:47.100><c> two</c><00:04:47.220><c> quarts</c>
[287 - 287] with vegetable oil so about two quarts
[287 - 289] with vegetable oil so about two quarts heat<00:04:47.820><c> to</c><00:04:48.000><c> 325</c><00:04:48.479><c> Fahrenheit</c><00:04:48.900><c> fry</c><00:04:49.259><c> your</c><00:04:49.320><c> potatoes</c>
[289 - 289] heat to 325 Fahrenheit fry your potatoes
[289 - 291] heat to 325 Fahrenheit fry your potatoes in<00:04:49.860><c> batches</c><00:04:50.160><c> about</c><00:04:50.340><c> one</c><00:04:50.460><c> to</c><00:04:50.580><c> two</c><00:04:50.699><c> minutes</c><00:04:50.880><c> or</c>
[291 - 291] in batches about one to two minutes or
[291 - 293] in batches about one to two minutes or until<00:04:51.540><c> just</c><00:04:51.900><c> barely</c><00:04:52.500><c> cooked</c><00:04:52.860><c> through</c><00:04:52.979><c> remove</c>
[293 - 293] until just barely cooked through remove
[293 - 295] until just barely cooked through remove from<00:04:53.580><c> the</c><00:04:53.699><c> oil</c><00:04:53.880><c> and</c><00:04:54.120><c> drain</c><00:04:54.419><c> then</c><00:04:54.600><c> increase</c><00:04:54.780><c> the</c>
[295 - 295] from the oil and drain then increase the
[295 - 296] from the oil and drain then increase the heat<00:04:55.139><c> to</c><00:04:55.320><c> 375</c><00:04:55.800><c> Fahrenheit</c><00:04:56.100><c> and</c><00:04:56.340><c> yet</c><00:04:56.460><c> again</c><00:04:56.639><c> in</c>
[296 - 296] heat to 375 Fahrenheit and yet again in
[296 - 298] heat to 375 Fahrenheit and yet again in batches<00:04:57.300><c> fry</c><00:04:57.600><c> your</c><00:04:57.720><c> potatoes</c><00:04:58.080><c> and</c><00:04:58.320><c> this</c><00:04:58.500><c> time</c>
[298 - 298] batches fry your potatoes and this time
[298 - 300] batches fry your potatoes and this time until<00:04:59.040><c> they</c><00:04:59.280><c> get</c><00:04:59.460><c> a</c><00:04:59.699><c> beautifully</c><00:05:00.120><c> crispy</c>
[300 - 300] until they get a beautifully crispy
[300 - 302] until they get a beautifully crispy golden<00:05:00.840><c> brown</c><00:05:01.199><c> crust</c><00:05:01.740><c> around</c><00:05:02.039><c> the</c><00:05:02.280><c> potato</c>
[302 - 302] golden brown crust around the potato
[302 - 304] golden brown crust around the potato remove<00:05:02.880><c> from</c><00:05:03.180><c> the</c><00:05:03.300><c> oil</c><00:05:03.419><c> and</c><00:05:03.720><c> drain</c><00:05:04.080><c> remember</c>
[304 - 304] remove from the oil and drain remember
[304 - 306] remove from the oil and drain remember always<00:05:04.860><c> immediately</c><00:05:05.759><c> hit</c><00:05:06.060><c> generously</c><00:05:06.539><c> with</c>
[306 - 306] always immediately hit generously with
[306 - 308] always immediately hit generously with salt<00:05:06.900><c> while</c><00:05:07.199><c> it's</c><00:05:07.380><c> still</c><00:05:07.560><c> hot</c><00:05:07.740><c> and</c><00:05:08.100><c> fresh</c><00:05:08.400><c> but</c>
[308 - 308] salt while it's still hot and fresh but
[308 - 310] salt while it's still hot and fresh but Josh<00:05:09.060><c> what</c><00:05:09.360><c> happens</c><00:05:09.539><c> if</c><00:05:09.840><c> you</c><00:05:09.960><c> let</c><00:05:10.080><c> them</c><00:05:10.259><c> sit</c>
[310 - 310] Josh what happens if you let them sit
[310 - 312] Josh what happens if you let them sit too<00:05:10.680><c> long</c><00:05:10.860><c> well</c><00:05:11.100><c> the</c><00:05:11.280><c> salt</c><00:05:11.400><c> will</c><00:05:11.639><c> bounce</c><00:05:11.880><c> right</c>
[312 - 312] too long well the salt will bounce right
[312 - 313] too long well the salt will bounce right off<00:05:12.419><c> them</c><00:05:12.600><c> brothers</c><00:05:12.900><c> now</c><00:05:13.380><c> the</c><00:05:13.560><c> time</c><00:05:13.740><c> for</c>
[313 - 313] off them brothers now the time for
[313 - 316] off them brothers now the time for assembly<00:05:14.280><c> has</c><00:05:14.460><c> come</c><00:05:14.639><c> big</c><00:05:14.940><c> boy</c><00:05:15.180><c> peted</c><00:05:15.660><c> down</c><00:05:15.840><c> I</c>
[316 - 316] assembly has come big boy peted down I
[316 - 318] assembly has come big boy peted down I mean<00:05:16.139><c> wow</c><00:05:16.380><c> these</c><00:05:16.680><c> things</c><00:05:16.740><c> are</c><00:05:17.100><c> fat</c><00:05:17.759><c> and</c><00:05:18.060><c> there</c>
[318 - 318] mean wow these things are fat and there
[318 - 319] mean wow these things are fat and there ain't<00:05:18.300><c> no</c><00:05:18.419><c> problem</c><00:05:18.600><c> with</c><00:05:18.780><c> that</c><00:05:18.960><c> you</c><00:05:19.139><c> could</c>
[319 - 319] ain't no problem with that you could
[319 - 320] ain't no problem with that you could totally<00:05:19.500><c> cut</c><00:05:19.740><c> each</c><00:05:19.979><c> ball</c><00:05:20.160><c> in</c><00:05:20.400><c> half</c><00:05:20.520><c> when</c>
[320 - 320] totally cut each ball in half when
[320 - 322] totally cut each ball in half when making<00:05:21.000><c> the</c><00:05:21.240><c> dough</c><00:05:21.360><c> by</c><00:05:21.720><c> the</c><00:05:21.780><c> way</c><00:05:21.840><c> and</c><00:05:22.199><c> get</c><00:05:22.380><c> more</c>
[322 - 322] making the dough by the way and get more
[322 - 324] making the dough by the way and get more Pita<00:05:22.919><c> that's</c><00:05:23.160><c> moderately</c><00:05:23.639><c> sized</c><00:05:24.000><c> add</c><00:05:24.240><c> a</c><00:05:24.360><c> nice</c>
[324 - 324] Pita that's moderately sized add a nice
[324 - 326] Pita that's moderately sized add a nice generous<00:05:24.780><c> pile</c><00:05:25.080><c> of</c><00:05:25.259><c> your</c><00:05:25.380><c> meat</c><00:05:25.680><c> which</c><00:05:25.919><c> you</c>
[326 - 326] generous pile of your meat which you
[326 - 328] generous pile of your meat which you waited<00:05:26.520><c> to</c><00:05:26.699><c> slice</c><00:05:27.000><c> fresh</c><00:05:27.600><c> right</c><00:05:28.259><c> do</c><00:05:28.560><c> you</c><00:05:28.680><c> want</c>
[328 - 328] waited to slice fresh right do you want
[328 - 330] waited to slice fresh right do you want your<00:05:28.860><c> kiss</c><00:05:29.039><c> from</c><00:05:29.220><c> Papa</c><00:05:29.460><c> or</c><00:05:29.940><c> not</c><00:05:30.000><c> fold</c><00:05:30.360><c> that</c><00:05:30.539><c> up</c>
[330 - 330] your kiss from Papa or not fold that up
[330 - 332] your kiss from Papa or not fold that up with<00:05:30.780><c> a</c><00:05:30.960><c> generous</c><00:05:31.199><c> dollop</c><00:05:31.620><c> or</c><00:05:31.800><c> two</c><00:05:31.919><c> of</c><00:05:32.100><c> your</c>
[332 - 332] with a generous dollop or two of your
[332 - 334] with a generous dollop or two of your Satsuki<00:05:32.820><c> don't</c><00:05:33.120><c> be</c><00:05:33.300><c> scared</c><00:05:33.660><c> to</c><00:05:33.840><c> be</c><00:05:34.020><c> generous</c>
[334 - 334] Satsuki don't be scared to be generous
[334 - 336] Satsuki don't be scared to be generous here<00:05:34.500><c> stuck</c><00:05:34.919><c> on</c><00:05:35.039><c> some</c><00:05:35.220><c> hot</c><00:05:35.460><c> salty</c><00:05:35.880><c> french</c>
[336 - 336] here stuck on some hot salty french
[336 - 338] here stuck on some hot salty french fries<00:05:36.600><c> your</c><00:05:36.840><c> tomato</c><00:05:37.020><c> slices</c><00:05:37.440><c> which</c><00:05:37.800><c> have</c><00:05:37.979><c> been</c>
[338 - 338] fries your tomato slices which have been
[338 - 340] fries your tomato slices which have been salted<00:05:38.400><c> your</c><00:05:38.639><c> red</c><00:05:38.940><c> onion</c><00:05:39.240><c> and</c><00:05:39.539><c> optionally</c><00:05:39.960><c> to</c>
[340 - 340] salted your red onion and optionally to
[340 - 341] salted your red onion and optionally to finish<00:05:40.259><c> things</c><00:05:40.440><c> up</c><00:05:40.560><c> you</c><00:05:40.680><c> can</c><00:05:40.800><c> add</c><00:05:40.919><c> some</c><00:05:41.100><c> fresh</c>
[341 - 341] finish things up you can add some fresh
[341 - 343] finish things up you can add some fresh parsley<00:05:41.639><c> on</c><00:05:41.880><c> top</c><00:05:42.000><c> a</c><00:05:42.419><c> little</c><00:05:42.539><c> pop</c><00:05:42.720><c> of</c><00:05:42.900><c> green</c><00:05:43.139><c> now</c>
[343 - 343] parsley on top a little pop of green now
[343 - 345] parsley on top a little pop of green now let's<00:05:43.740><c> taste</c><00:05:44.039><c> and</c><00:05:44.160><c> see</c><00:05:44.280><c> if</c><00:05:44.400><c> this</c><00:05:44.520><c> is</c><00:05:44.699><c> as</c><00:05:44.880><c> good</c>
[345 - 345] let's taste and see if this is as good
[345 - 347] let's taste and see if this is as good for<00:05:45.360><c> our</c><00:05:45.539><c> mouths</c><00:05:45.960><c> as</c><00:05:46.199><c> it</c><00:05:46.380><c> is</c><00:05:46.500><c> for</c><00:05:46.860><c> our</c><00:05:47.039><c> wallets</c>
[347 - 347] for our mouths as it is for our wallets
[347 - 349] for our mouths as it is for our wallets look<00:05:48.120><c> at</c><00:05:48.360><c> this</c><00:05:48.600><c> baby</c>
[349 - 349] look at this baby
[349 - 352] look at this baby Ah<00:05:50.940><c> that's</c><00:05:51.180><c> busting</c>
[352 - 352] Ah that's busting
[352 - 355] Ah that's busting oh<00:05:53.220><c> my</c><00:05:53.460><c> goodness</c><00:05:54.000><c> look</c><00:05:54.539><c> at</c><00:05:54.660><c> that</c><00:05:54.720><c> you</c><00:05:54.900><c> got</c><00:05:55.080><c> the</c>
[355 - 355] oh my goodness look at that you got the
[355 - 357] oh my goodness look at that you got the potatoes<00:05:55.680><c> the</c><00:05:55.979><c> tomatoes</c><00:05:56.460><c> greens</c><00:05:57.060><c> beans</c>
[357 - 357] potatoes the tomatoes greens beans
[357 - 359] potatoes the tomatoes greens beans tomatoes<00:05:57.840><c> potatoes</c><00:05:58.380><c> four</c><00:05:58.680><c> four</c><00:05:59.039><c> yo</c><00:05:59.639><c> yo</c>
[359 - 359] tomatoes potatoes four four yo yo
[359 - 361] tomatoes potatoes four four yo yo something<00:06:00.240><c> this</c><00:06:00.479><c> beautiful</c><00:06:00.660><c> for</c><00:06:01.080><c> this</c><00:06:01.440><c> price</c>
[361 - 361] something this beautiful for this price
[361 - 363] something this beautiful for this price bottom<00:06:02.340><c> is</c><00:06:02.460><c> like</c><00:06:02.639><c> crispy</c><00:06:03.060><c> but</c><00:06:03.180><c> the</c><00:06:03.419><c> top</c><00:06:03.479><c> is</c>
[363 - 363] bottom is like crispy but the top is
[363 - 364] bottom is like crispy but the top is Fluffy
[364 - 366] Fluffy Jesus<00:06:05.340><c> I</c><00:06:05.699><c> don't</c><00:06:05.759><c> know</c><00:06:05.880><c> that</c><00:06:06.000><c> I</c><00:06:06.060><c> would</c><00:06:06.180><c> be</c><00:06:06.300><c> able</c>
[366 - 366] Jesus I don't know that I would be able
[366 - 367] Jesus I don't know that I would be able to<00:06:06.479><c> tell</c><00:06:06.600><c> any</c><00:06:06.780><c> difference</c><00:06:07.020><c> between</c><00:06:07.319><c> a</c><00:06:07.500><c> butt</c>
[367 - 367] to tell any difference between a butt
[367 - 369] to tell any difference between a butt cheaper<00:06:08.100><c> version</c><00:06:08.220><c> and</c><00:06:08.520><c> a</c><00:06:08.639><c> normal</c><00:06:08.819><c> version</c>
[369 - 369] cheaper version and a normal version
[369 - 370] cheaper version and a normal version this<00:06:09.360><c> is</c><00:06:09.479><c> kind</c><00:06:09.660><c> of</c><00:06:09.720><c> like</c><00:06:09.840><c> everything</c><00:06:10.080><c> you</c><00:06:10.319><c> need</c>
[370 - 370] this is kind of like everything you need
[370 - 372] this is kind of like everything you need and<00:06:10.680><c> it</c><00:06:10.860><c> also</c><00:06:11.160><c> shows</c><00:06:11.699><c> the</c><00:06:11.819><c> beauty</c><00:06:12.060><c> and</c>
[372 - 372] and it also shows the beauty and
[372 - 374] and it also shows the beauty and simplicity<00:06:13.080><c> of</c><00:06:13.319><c> Greek</c><00:06:13.620><c> cuisine</c><00:06:13.919><c> you</c><00:06:14.100><c> don't</c>
[374 - 374] simplicity of Greek cuisine you don't
[374 - 376] simplicity of Greek cuisine you don't need<00:06:14.400><c> a</c><00:06:14.580><c> lot</c><00:06:14.699><c> of</c><00:06:14.819><c> money</c><00:06:15.000><c> to</c><00:06:15.360><c> make</c><00:06:15.600><c> a</c><00:06:15.960><c> great</c>
[376 - 376] need a lot of money to make a great
[376 - 378] need a lot of money to make a great Greek<00:06:16.440><c> dish</c><00:06:16.560><c> an</c><00:06:16.919><c> incredible</c><00:06:17.340><c> wrap</c><00:06:17.759><c> sandwich</c>
[378 - 378] Greek dish an incredible wrap sandwich
[378 - 379] Greek dish an incredible wrap sandwich whatever<00:06:18.419><c> you</c><00:06:18.660><c> want</c><00:06:18.720><c> to</c><00:06:18.840><c> call</c><00:06:18.900><c> it</c><00:06:19.020><c> we're</c>
[379 - 379] whatever you want to call it we're
[379 - 380] whatever you want to call it we're bringing<00:06:19.500><c> a</c><00:06:19.620><c> representative</c><00:06:20.039><c> of</c><00:06:20.220><c> Greek</c>
[380 - 380] bringing a representative of Greek
[380 - 382] bringing a representative of Greek culture<00:06:20.759><c> and</c><00:06:20.880><c> today</c><00:06:21.060><c> Hano</c><00:06:21.780><c> step</c><00:06:21.960><c> in</c><00:06:22.139><c> this</c><00:06:22.500><c> is</c>
[382 - 382] culture and today Hano step in this is
[382 - 384] culture and today Hano step in this is his<00:06:22.740><c> moment</c><00:06:23.039><c> to</c><00:06:23.160><c> shine</c><00:06:23.340><c> every</c><00:06:23.819><c> single</c><00:06:24.060><c> day</c>
[384 - 384] his moment to shine every single day
[384 - 385] his moment to shine every single day he's<00:06:24.539><c> told</c><00:06:24.720><c> us</c><00:06:24.900><c> that</c><00:06:25.080><c> he's</c><00:06:25.259><c> Greek</c><00:06:25.560><c> like</c><00:06:25.740><c> we've</c>
[385 - 385] he's told us that he's Greek like we've
[385 - 390] he's told us that he's Greek like we've forgotten<00:06:26.400><c> we</c><00:06:26.639><c> get</c><00:06:26.819><c> it</c><00:06:26.940><c> okay</c><00:06:27.240><c> you</c><00:06:27.780><c> agree</c>
[392 - 392] emotionally preparing myself because I
[392 - 395] emotionally preparing myself because I know<00:06:33.000><c> how</c><00:06:33.120><c> good</c><00:06:33.300><c> this</c><00:06:33.419><c> is</c><00:06:33.539><c> going</c><00:06:33.720><c> to</c><00:06:33.840><c> be</c><00:06:34.100><c> oh</c><00:06:35.100><c> my</c>
[395 - 395] know how good this is going to be oh my
[395 - 397] know how good this is going to be oh my goodness<00:06:35.880><c> I'm</c><00:06:36.360><c> not</c><00:06:36.479><c> kidding</c><00:06:36.780><c> I</c><00:06:37.020><c> didn't</c><00:06:37.139><c> watch</c>
[397 - 397] goodness I'm not kidding I didn't watch
[397 - 398] goodness I'm not kidding I didn't watch you<00:06:37.440><c> do</c><00:06:37.560><c> the</c><00:06:37.680><c> seasoning</c><00:06:38.039><c> for</c><00:06:38.160><c> the</c><00:06:38.280><c> pork</c><00:06:38.400><c> in</c>
[398 - 398] you do the seasoning for the pork in
[398 - 400] you do the seasoning for the pork in Greece<00:06:39.000><c> when</c><00:06:39.120><c> they</c><00:06:39.240><c> make</c><00:06:39.360><c> egos</c><00:06:39.720><c> they</c><00:06:39.960><c> don't</c><00:06:40.080><c> do</c>
[400 - 400] Greece when they make egos they don't do
[400 - 401] Greece when they make egos they don't do like<00:06:40.319><c> the</c><00:06:40.500><c> lamb</c><00:06:40.800><c> and</c><00:06:40.800><c> beef</c><00:06:40.979><c> that</c><00:06:41.220><c> they</c><00:06:41.400><c> do</c><00:06:41.520><c> in</c>
[401 - 401] like the lamb and beef that they do in
[401 - 403] like the lamb and beef that they do in the<00:06:41.940><c> United</c><00:06:42.060><c> States</c><00:06:42.360><c> as</c><00:06:42.780><c> much</c><00:06:42.960><c> it's</c><00:06:43.199><c> not</c><00:06:43.380><c> as</c>
[403 - 403] the United States as much it's not as
[403 - 405] the United States as much it's not as popular<00:06:43.680><c> they</c><00:06:44.100><c> use</c><00:06:44.220><c> this</c><00:06:44.400><c> pork</c><00:06:44.639><c> however</c><00:06:45.060><c> you</c>
[405 - 405] popular they use this pork however you
[405 - 407] popular they use this pork however you seasoned<00:06:45.660><c> it</c><00:06:45.780><c> tastes</c><00:06:46.380><c> exactly</c><00:06:46.860><c> like</c><00:06:47.220><c> it's</c>
[407 - 407] seasoned it tastes exactly like it's
[407 - 409] seasoned it tastes exactly like it's from<00:06:47.639><c> Greece</c><00:06:48.060><c> the</c><00:06:48.539><c> proportions</c><00:06:48.900><c> are</c><00:06:49.139><c> a</c><00:06:49.199><c> little</c>
[409 - 409] from Greece the proportions are a little
[409 - 410] from Greece the proportions are a little bit<00:06:49.380><c> different</c><00:06:49.500><c> than</c><00:06:49.740><c> you'd</c><00:06:49.979><c> get</c><00:06:50.099><c> in</c><00:06:50.220><c> a</c>
[410 - 410] bit different than you'd get in a
[410 - 412] bit different than you'd get in a restaurant<00:06:50.520><c> in</c><00:06:50.819><c> Greece</c><00:06:51.060><c> but</c><00:06:51.419><c> the</c><00:06:51.720><c> exact</c><00:06:52.199><c> same</c>
[412 - 412] restaurant in Greece but the exact same
[412 - 414] restaurant in Greece but the exact same flavor<00:06:52.860><c> emphasis</c><00:06:53.580><c> on</c><00:06:53.759><c> putting</c><00:06:54.060><c> the</c><00:06:54.180><c> fries</c><00:06:54.539><c> in</c>
[414 - 414] flavor emphasis on putting the fries in
[414 - 416] flavor emphasis on putting the fries in the<00:06:54.840><c> Middle</c><00:06:54.960><c> with</c><00:06:55.440><c> the</c><00:06:55.620><c> Tomato</c><00:06:55.860><c> the</c><00:06:56.280><c> onions</c><00:06:56.580><c> if</c>
[416 - 416] the Middle with the Tomato the onions if
[416 - 418] the Middle with the Tomato the onions if you<00:06:57.000><c> hit</c><00:06:57.120><c> it</c><00:06:57.240><c> on</c><00:06:57.360><c> the</c><00:06:57.479><c> head</c><00:06:57.599><c> the</c><00:06:57.840><c> Greek</c><00:06:58.080><c> sign</c>
[418 - 418] you hit it on the head the Greek sign
[418 - 420] you hit it on the head the Greek sign off<00:06:58.560><c> we're</c><00:06:58.860><c> better</c><00:06:59.039><c> than</c><00:06:59.220><c> Italians</c><00:06:59.880><c> just</c>
[420 - 420] off we're better than Italians just
[420 - 421] off we're better than Italians just kidding<00:07:00.479><c> Italians</c><00:07:01.080><c> are</c><00:07:01.199><c> great</c><00:07:01.380><c> there's</c>
[421 - 421] kidding Italians are great there's
[421 - 424] kidding Italians are great there's Greeks<00:07:02.099><c> no</c><00:07:02.220><c> food</c><00:07:02.400><c> a</c><00:07:02.639><c> little</c><00:07:02.699><c> bit</c><00:07:02.819><c> better</c><00:07:03.020><c> as</c>
[424 - 424] Greeks no food a little bit better as
[424 - 425] Greeks no food a little bit better as Gordon<00:07:04.380><c> Ramsay</c><00:07:04.680><c> he</c><00:07:04.979><c> said</c><00:07:05.099><c> it</c><00:07:05.280><c> no</c><00:07:05.400><c> you</c>
[425 - 425] Gordon Ramsay he said it no you
[425 - 427] Gordon Ramsay he said it no you phenomenal<00:07:06.419><c> job</c><00:07:06.599><c> all</c><00:07:06.840><c> right</c><00:07:06.960><c> we</c><00:07:07.139><c> got</c><00:07:07.259><c> the</c>
[427 - 427] phenomenal job all right we got the
[427 - 429] phenomenal job all right we got the Greek<00:07:07.680><c> sign</c><00:07:07.860><c> off</c><00:07:08.039><c> you</c><00:07:08.400><c> heard</c><00:07:08.520><c> it</c><00:07:08.699><c> here</c><00:07:08.819><c> and</c><00:07:09.479><c> all</c>
[429 - 429] Greek sign off you heard it here and all
[429 - 432] Greek sign off you heard it here and all for<00:07:09.840><c> an</c><00:07:10.020><c> affordable</c><00:07:10.440><c> price</c><00:07:10.800><c> no</c><00:07:11.280><c> more</c><00:07:11.460><c> goddang</c>
[432 - 432] for an affordable price no more goddang
[432 - 433] for an affordable price no more goddang excuses<00:07:12.840><c> but</c><00:07:13.139><c> you</c><00:07:13.259><c> want</c><00:07:13.380><c> to</c><00:07:13.440><c> know</c><00:07:13.560><c> what</c><00:07:13.620><c> else</c>
[433 - 433] excuses but you want to know what else
[433 - 435] excuses but you want to know what else has<00:07:14.039><c> no</c><00:07:14.340><c> excuses</c><00:07:14.819><c> b-roll</c>
[435 - 435] has no excuses b-roll
[435 - 460] has no excuses b-roll [Music]
[460 - 462] [Music] foreign
[462 - 478] foreign [Music]