[1 - 1] you can go and get a philly cheesesteak
[1 - 3] you can go and get a philly cheesesteak a<00:00:01.760><c> relatively</c><00:00:02.320><c> basic</c><00:00:02.720><c> sandwich</c><00:00:03.199><c> for</c><00:00:03.439><c> this</c>
[3 - 3] a relatively basic sandwich for this
[3 - 5] a relatively basic sandwich for this price<00:00:04.080><c> right</c><00:00:04.319><c> here</c><00:00:04.640><c> i</c><00:00:04.799><c> don't</c><00:00:04.960><c> think</c><00:00:05.120><c> so</c><00:00:05.440><c> i</c>
[5 - 5] price right here i don't think so i
[5 - 7] price right here i don't think so i think<00:00:05.680><c> it</c><00:00:05.759><c> should</c><00:00:05.839><c> be</c><00:00:06.000><c> this</c><00:00:06.319><c> instead</c><00:00:07.200><c> that</c><00:00:07.759><c> is</c>
[7 - 7] think it should be this instead that is
[7 - 13] think it should be this instead that is but<00:00:08.160><c> cheaper</c>
[30 - 30] so a great philly cheesesteak as we've
[30 - 31] so a great philly cheesesteak as we've seen<00:00:30.320><c> in</c><00:00:30.480><c> our</c><00:00:30.640><c> philly</c><00:00:30.880><c> cheesesteak</c><00:00:31.279><c> episode</c>
[31 - 31] seen in our philly cheesesteak episode
[31 - 33] seen in our philly cheesesteak episode is<00:00:31.679><c> actually</c><00:00:31.920><c> quite</c><00:00:32.160><c> simple</c><00:00:32.559><c> beef</c><00:00:32.960><c> onion</c>
[33 - 33] is actually quite simple beef onion
[33 - 35] is actually quite simple beef onion maybe<00:00:33.680><c> salt</c><00:00:34.000><c> pep</c><00:00:34.480><c> cheese</c><00:00:34.960><c> and</c><00:00:35.120><c> sometimes</c><00:00:35.440><c> mayo</c>
[35 - 35] maybe salt pep cheese and sometimes mayo
[35 - 37] maybe salt pep cheese and sometimes mayo and<00:00:35.840><c> ketchup</c><00:00:36.160><c> you</c><00:00:36.239><c> put</c><00:00:36.320><c> in</c><00:00:36.480><c> a</c><00:00:36.559><c> bun</c><00:00:36.719><c> and</c><00:00:36.800><c> that's</c>
[37 - 37] and ketchup you put in a bun and that's
[37 - 38] and ketchup you put in a bun and that's it<00:00:37.200><c> it's</c><00:00:37.360><c> such</c><00:00:37.600><c> a</c><00:00:37.920><c> basic</c><00:00:38.399><c> sandwich</c><00:00:38.719><c> but</c>
[38 - 38] it it's such a basic sandwich but
[38 - 40] it it's such a basic sandwich but naturally<00:00:39.280><c> the</c><00:00:39.440><c> price</c><00:00:39.680><c> is</c><00:00:39.840><c> a</c><00:00:40.000><c> little</c><00:00:40.239><c> bit</c>
[40 - 40] naturally the price is a little bit
[40 - 42] naturally the price is a little bit higher<00:00:40.960><c> because</c><00:00:41.200><c> it</c><00:00:41.280><c> has</c><00:00:41.600><c> steak</c><00:00:41.920><c> in</c><00:00:42.079><c> it</c>
[42 - 42] higher because it has steak in it
[42 - 43] higher because it has steak in it expensive<00:00:42.879><c> steak</c><00:00:43.200><c> does</c><00:00:43.360><c> it</c><00:00:43.440><c> have</c><00:00:43.600><c> to</c><00:00:43.680><c> be</c>
[43 - 43] expensive steak does it have to be
[43 - 45] expensive steak does it have to be expensive<00:00:44.399><c> what</c><00:00:44.559><c> do</c><00:00:44.719><c> you</c><00:00:44.879><c> think</c><00:00:45.200><c> brother</c><00:00:45.680><c> this</c>
[45 - 45] expensive what do you think brother this
[45 - 47] expensive what do you think brother this is<00:00:46.000><c> the</c><00:00:46.160><c> one</c><00:00:46.480><c> sandwich</c><00:00:47.280><c> where</c><00:00:47.440><c> you</c><00:00:47.520><c> can</c>
[47 - 47] is the one sandwich where you can
[47 - 49] is the one sandwich where you can leverage<00:00:48.160><c> technique</c><00:00:48.640><c> to</c><00:00:48.719><c> make</c><00:00:48.879><c> a</c><00:00:49.039><c> cheap</c><00:00:49.200><c> cut</c>
[49 - 49] leverage technique to make a cheap cut
[49 - 51] leverage technique to make a cheap cut of<00:00:49.520><c> meat</c><00:00:49.760><c> taste</c><00:00:50.079><c> unbelievably</c><00:00:50.640><c> good</c><00:00:50.879><c> so</c><00:00:51.039><c> with</c>
[51 - 51] of meat taste unbelievably good so with
[51 - 52] of meat taste unbelievably good so with all<00:00:51.280><c> that</c><00:00:51.440><c> being</c><00:00:51.600><c> said</c><00:00:51.920><c> let's</c><00:00:52.399><c> make</c><00:00:52.640><c> this</c>
[52 - 52] all that being said let's make this
[52 - 54] all that being said let's make this shall<00:00:53.199><c> we</c><00:00:53.600><c> this</c><00:00:53.760><c> sandwich</c><00:00:54.160><c> is</c><00:00:54.239><c> just</c><00:00:54.559><c> dummy</c>
[54 - 54] shall we this sandwich is just dummy
[54 - 57] shall we this sandwich is just dummy cheap<00:00:55.440><c> it's</c><00:00:55.760><c> slap</c><00:00:56.160><c> your</c><00:00:56.399><c> knee</c><00:00:56.640><c> rip</c><00:00:56.879><c> your</c><00:00:57.039><c> pants</c>
[57 - 57] cheap it's slap your knee rip your pants
[57 - 59] cheap it's slap your knee rip your pants off<00:00:57.520><c> and</c><00:00:57.680><c> call</c><00:00:57.840><c> your</c><00:00:58.079><c> grandma</c><00:00:58.559><c> easy</c><00:00:59.120><c> of</c><00:00:59.199><c> course</c>
[59 - 59] off and call your grandma easy of course
[59 - 61] off and call your grandma easy of course there<00:00:59.760><c> is</c><00:00:59.920><c> the</c><00:01:00.079><c> aspect</c><00:01:00.480><c> of</c><00:01:00.719><c> bread</c><00:01:01.199><c> sure</c><00:01:01.520><c> yes</c>
[61 - 62] there is the aspect of bread sure yes
[62 - 63] there is the aspect of bread sure yes hoagie<00:01:02.320><c> bread</c><00:01:02.640><c> if</c><00:01:02.719><c> you</c><00:01:02.800><c> can</c><00:01:02.960><c> find</c><00:01:03.120><c> some</c>
[63 - 63] hoagie bread if you can find some
[63 - 65] hoagie bread if you can find some already<00:01:03.520><c> made</c><00:01:03.760><c> for</c><00:01:03.920><c> cheap</c><00:01:04.239><c> then</c><00:01:04.559><c> great</c><00:01:04.960><c> but</c><00:01:05.040><c> it</c>
[65 - 65] already made for cheap then great but it
[65 - 66] already made for cheap then great but it turns<00:01:05.360><c> out</c><00:01:05.439><c> making</c><00:01:05.680><c> your</c><00:01:05.840><c> own</c><00:01:05.920><c> hoagie</c><00:01:06.240><c> bread</c>
[66 - 66] turns out making your own hoagie bread
[66 - 67] turns out making your own hoagie bread can<00:01:06.640><c> be</c><00:01:06.720><c> relatively</c><00:01:07.280><c> simple</c><00:01:07.600><c> and</c><00:01:07.760><c> you</c><00:01:07.840><c> can</c>
[67 - 68] can be relatively simple and you can
[68 - 69] can be relatively simple and you can flex<00:01:08.240><c> on</c><00:01:08.320><c> your</c><00:01:08.400><c> friends</c><00:01:08.640><c> and</c><00:01:08.799><c> family</c><00:01:09.119><c> with</c><00:01:09.280><c> it</c>
[69 - 69] flex on your friends and family with it
[69 - 71] flex on your friends and family with it you<00:01:09.600><c> made</c><00:01:10.000><c> bread</c><00:01:10.400><c> and</c><00:01:10.479><c> therefore</c><00:01:11.040><c> you're</c><00:01:11.280><c> more</c>
[71 - 71] you made bread and therefore you're more
[71 - 73] you made bread and therefore you're more powerful<00:01:12.159><c> so</c><00:01:12.320><c> get</c><00:01:12.479><c> yourself</c><00:01:12.720><c> one</c><00:01:12.880><c> cup</c><00:01:13.119><c> or</c><00:01:13.200><c> 240</c>
[73 - 73] powerful so get yourself one cup or 240
[73 - 75] powerful so get yourself one cup or 240 milliliters<00:01:14.240><c> of</c><00:01:14.320><c> whole</c><00:01:14.479><c> milk</c><00:01:14.720><c> at</c><00:01:14.880><c> 95</c>
[75 - 75] milliliters of whole milk at 95
[75 - 76] milliliters of whole milk at 95 fahrenheit<00:01:15.680><c> with</c><00:01:15.840><c> skin</c><00:01:16.000><c> two</c><00:01:16.400><c> teaspoons</c><00:01:16.799><c> or</c>
[76 - 76] fahrenheit with skin two teaspoons or
[76 - 78] fahrenheit with skin two teaspoons or eight<00:01:17.119><c> grams</c><00:01:17.360><c> of</c><00:01:17.439><c> instant</c><00:01:17.759><c> yeast</c><00:01:18.159><c> and</c><00:01:18.240><c> two</c><00:01:18.400><c> and</c>
[78 - 78] eight grams of instant yeast and two and
[78 - 80] eight grams of instant yeast and two and a half<00:01:18.720><c> tablespoons</c><00:01:19.200><c> or</c><00:01:19.280><c> 33</c><00:01:19.759><c> grams</c><00:01:20.080><c> of</c>
[80 - 80] a half tablespoons or 33 grams of
[80 - 81] a half tablespoons or 33 grams of granulated<00:01:20.720><c> sugar</c><00:01:21.040><c> separately</c><00:01:21.439><c> whisk</c>
[81 - 81] granulated sugar separately whisk
[81 - 83] granulated sugar separately whisk together<00:01:21.920><c> three</c><00:01:22.080><c> cups</c><00:01:22.320><c> for</c><00:01:22.479><c> 450</c><00:01:23.200><c> grams</c><00:01:23.439><c> of</c>
[83 - 83] together three cups for 450 grams of
[83 - 85] together three cups for 450 grams of all-purpose<00:01:24.000><c> flour</c><00:01:24.320><c> and</c><00:01:24.479><c> one</c><00:01:24.640><c> teaspoon</c><00:01:25.119><c> or</c>
[85 - 85] all-purpose flour and one teaspoon or
[85 - 86] all-purpose flour and one teaspoon or three<00:01:25.439><c> grams</c><00:01:25.680><c> of</c><00:01:25.759><c> fine</c><00:01:26.000><c> sea</c><00:01:26.159><c> salt</c><00:01:26.479><c> till</c>
[86 - 86] three grams of fine sea salt till
[86 - 88] three grams of fine sea salt till combined<00:01:27.119><c> now</c><00:01:27.280><c> you</c><00:01:27.360><c> can</c><00:01:27.520><c> do</c><00:01:27.680><c> this</c><00:01:27.840><c> by</c><00:01:28.159><c> hand</c><00:01:28.640><c> but</c>
[88 - 88] combined now you can do this by hand but
[88 - 90] combined now you can do this by hand but if<00:01:28.960><c> you</c><00:01:29.040><c> use</c><00:01:29.200><c> a</c><00:01:29.280><c> stand</c><00:01:29.439><c> mixer</c><00:01:29.759><c> transfer</c><00:01:30.079><c> the</c>
[90 - 90] if you use a stand mixer transfer the
[90 - 92] if you use a stand mixer transfer the flour<00:01:30.400><c> mix</c><00:01:30.640><c> to</c><00:01:30.720><c> the</c><00:01:30.799><c> bowl</c><00:01:31.119><c> of</c><00:01:31.360><c> that</c><00:01:31.840><c> turn</c><00:01:32.079><c> on</c>
[92 - 92] flour mix to the bowl of that turn on
[92 - 94] flour mix to the bowl of that turn on the<00:01:32.240><c> medium</c><00:01:32.560><c> low</c><00:01:32.799><c> pour</c><00:01:33.040><c> in</c><00:01:33.119><c> your</c><00:01:33.439><c> yeasty</c>
[94 - 94] the medium low pour in your yeasty
[94 - 96] the medium low pour in your yeasty followed<00:01:35.040><c> by</c><00:01:35.200><c> two</c><00:01:35.439><c> whole</c><00:01:35.680><c> eggs</c><00:01:36.079><c> now</c><00:01:36.320><c> if</c>
[96 - 96] followed by two whole eggs now if
[96 - 98] followed by two whole eggs now if needing<00:01:36.720><c> by</c><00:01:36.880><c> hand</c><00:01:37.280><c> at</c><00:01:37.439><c> this</c><00:01:37.600><c> time</c><00:01:37.759><c> you'll</c><00:01:38.079><c> also</c>
[98 - 98] needing by hand at this time you'll also
[98 - 100] needing by hand at this time you'll also add<00:01:38.640><c> a</c><00:01:38.720><c> quarter</c><00:01:38.960><c> cup</c><00:01:39.200><c> or</c><00:01:39.360><c> 58</c><00:01:39.759><c> grams</c><00:01:40.079><c> of</c>
[100 - 100] add a quarter cup or 58 grams of
[100 - 101] add a quarter cup or 58 grams of vegetable<00:01:40.560><c> oil</c><00:01:40.799><c> and</c><00:01:40.880><c> mix</c><00:01:41.119><c> that</c><00:01:41.200><c> together</c>
[101 - 101] vegetable oil and mix that together
[101 - 103] vegetable oil and mix that together until<00:01:41.759><c> smooth</c><00:01:42.159><c> but</c><00:01:42.399><c> if</c><00:01:42.560><c> you're</c><00:01:42.799><c> using</c><00:01:43.040><c> that</c>
[103 - 103] until smooth but if you're using that
[103 - 104] until smooth but if you're using that stand<00:01:43.439><c> mixer</c><00:01:43.840><c> i</c><00:01:43.920><c> prefer</c><00:01:44.159><c> to</c><00:01:44.240><c> let</c><00:01:44.399><c> this</c><00:01:44.560><c> knead</c>
[104 - 104] stand mixer i prefer to let this knead
[104 - 106] stand mixer i prefer to let this knead until<00:01:45.119><c> combined</c><00:01:45.680><c> and</c><00:01:45.840><c> starting</c><00:01:46.159><c> to</c><00:01:46.240><c> smooth</c>
[106 - 106] until combined and starting to smooth
[106 - 108] until combined and starting to smooth out<00:01:46.880><c> and</c><00:01:47.200><c> then</c><00:01:47.439><c> i'll</c><00:01:47.600><c> add</c><00:01:47.759><c> a</c><00:01:47.840><c> quarter</c><00:01:48.079><c> cup</c><00:01:48.320><c> or</c>
[108 - 108] out and then i'll add a quarter cup or
[108 - 111] out and then i'll add a quarter cup or 58<00:01:48.799><c> grams</c><00:01:49.119><c> of</c><00:01:49.360><c> unsalted</c><00:01:50.320><c> softened</c><00:01:50.799><c> butter</c>
[111 - 111] 58 grams of unsalted softened butter
[111 - 112] 58 grams of unsalted softened butter allowing<00:01:51.520><c> that</c><00:01:51.600><c> to</c><00:01:51.759><c> fully</c><00:01:52.000><c> incorporate</c><00:01:52.479><c> until</c>
[112 - 112] allowing that to fully incorporate until
[112 - 114] allowing that to fully incorporate until you<00:01:52.799><c> have</c><00:01:52.960><c> a</c><00:01:53.040><c> smooth</c><00:01:53.360><c> and</c><00:01:53.520><c> supple</c><00:01:53.840><c> dough</c><00:01:54.079><c> which</c>
[114 - 114] you have a smooth and supple dough which
[114 - 116] you have a smooth and supple dough which is<00:01:54.399><c> about</c><00:01:54.720><c> five</c><00:01:55.040><c> minutes</c><00:01:55.439><c> of</c><00:01:55.680><c> kneading</c><00:01:56.079><c> now</c>
[116 - 116] is about five minutes of kneading now
[116 - 117] is about five minutes of kneading now roll<00:01:56.479><c> into</c><00:01:56.719><c> a</c><00:01:56.799><c> rough</c><00:01:57.040><c> ball</c><00:01:57.280><c> please</c><00:01:57.520><c> in</c><00:01:57.600><c> a</c>
[117 - 117] roll into a rough ball please in a
[117 - 119] roll into a rough ball please in a separate<00:01:58.000><c> medium</c><00:01:58.320><c> grease</c><00:01:58.560><c> bowl</c><00:01:58.880><c> cover</c><00:01:59.119><c> the</c>
[119 - 119] separate medium grease bowl cover the
[119 - 121] separate medium grease bowl cover the plastic<00:01:59.600><c> wrap</c><00:01:59.920><c> and</c><00:02:00.000><c> rise</c><00:02:00.320><c> for</c><00:02:00.560><c> one</c><00:02:01.040><c> hour</c><00:02:01.600><c> fart</c>
[121 - 121] plastic wrap and rise for one hour fart
[121 - 123] plastic wrap and rise for one hour fart and<00:02:02.079><c> burp</c><00:02:02.320><c> your</c><00:02:02.560><c> dough</c><00:02:02.880><c> turn</c><00:02:03.040><c> it</c><00:02:03.200><c> onto</c><00:02:03.360><c> a</c><00:02:03.439><c> work</c>
[123 - 123] and burp your dough turn it onto a work
[123 - 125] and burp your dough turn it onto a work surface<00:02:04.000><c> cut</c><00:02:04.159><c> it</c><00:02:04.240><c> into</c><00:02:04.399><c> six</c><00:02:04.640><c> even</c><00:02:04.880><c> pieces</c>
[125 - 125] surface cut it into six even pieces
[125 - 127] surface cut it into six even pieces about<00:02:05.360><c> 145</c><00:02:06.159><c> grams</c><00:02:06.479><c> each</c><00:02:06.719><c> you</c><00:02:06.880><c> roll</c><00:02:07.040><c> those</c><00:02:07.280><c> into</c>
[127 - 127] about 145 grams each you roll those into
[127 - 129] about 145 grams each you roll those into light<00:02:08.239><c> balls</c><00:02:08.720><c> cover</c><00:02:08.959><c> with</c><00:02:09.039><c> a</c><00:02:09.200><c> damp</c><00:02:09.440><c> towel</c><00:02:09.759><c> and</c>
[129 - 129] light balls cover with a damp towel and
[129 - 131] light balls cover with a damp towel and rest<00:02:10.239><c> for</c><00:02:10.399><c> 10</c><00:02:10.640><c> minutes</c><00:02:11.200><c> after</c><00:02:11.440><c> that</c><00:02:11.599><c> roll</c>
[131 - 131] rest for 10 minutes after that roll
[131 - 133] rest for 10 minutes after that roll those<00:02:12.000><c> bad</c><00:02:12.239><c> boys</c><00:02:12.480><c> into</c><00:02:12.720><c> seven</c><00:02:13.040><c> inch</c><00:02:13.200><c> logs</c>
[133 - 133] those bad boys into seven inch logs
[133 - 135] those bad boys into seven inch logs increasing<00:02:14.000><c> pressure</c><00:02:14.319><c> towards</c><00:02:14.560><c> the</c><00:02:14.720><c> ends</c><00:02:14.959><c> to</c>
[135 - 135] increasing pressure towards the ends to
[135 - 137] increasing pressure towards the ends to taper<00:02:15.520><c> into</c><00:02:15.920><c> pints</c><00:02:16.480><c> place</c><00:02:16.720><c> it</c><00:02:16.800><c> on</c><00:02:16.879><c> parchment</c>
[137 - 137] taper into pints place it on parchment
[137 - 138] taper into pints place it on parchment lined<00:02:17.360><c> baking</c><00:02:17.680><c> sheet</c><00:02:17.920><c> and</c><00:02:18.080><c> repeat</c><00:02:18.400><c> with</c><00:02:18.640><c> the</c>
[138 - 138] lined baking sheet and repeat with the
[138 - 140] lined baking sheet and repeat with the rest<00:02:19.200><c> once</c><00:02:19.360><c> they're</c><00:02:19.520><c> all</c><00:02:19.680><c> done</c><00:02:19.920><c> cover</c><00:02:20.160><c> those</c>
[140 - 140] rest once they're all done cover those
[140 - 141] rest once they're all done cover those and<00:02:20.480><c> let</c><00:02:20.640><c> them</c><00:02:20.800><c> proof</c><00:02:21.040><c> for</c><00:02:21.200><c> 25</c><00:02:21.599><c> minutes</c><00:02:21.840><c> at</c>
[141 - 141] and let them proof for 25 minutes at
[141 - 143] and let them proof for 25 minutes at room<00:02:22.160><c> temperature</c><00:02:22.640><c> then</c><00:02:22.800><c> gently</c><00:02:23.120><c> brush</c><00:02:23.360><c> with</c>
[143 - 143] room temperature then gently brush with
[143 - 145] room temperature then gently brush with egg<00:02:23.760><c> wash</c><00:02:24.000><c> consisting</c><00:02:24.400><c> of</c><00:02:24.480><c> one</c><00:02:24.640><c> whole</c><00:02:24.879><c> egg</c>
[145 - 145] egg wash consisting of one whole egg
[145 - 146] egg wash consisting of one whole egg beaten<00:02:25.360><c> with</c><00:02:25.440><c> a</c><00:02:25.520><c> splash</c><00:02:25.760><c> of</c><00:02:25.840><c> water</c><00:02:26.080><c> till</c>
[146 - 146] beaten with a splash of water till
[146 - 147] beaten with a splash of water till combined<00:02:26.720><c> once</c><00:02:26.959><c> they're</c><00:02:27.120><c> all</c><00:02:27.280><c> brushed</c><00:02:27.680><c> top</c>
[147 - 148] combined once they're all brushed top
[148 - 149] combined once they're all brushed top each<00:02:28.160><c> of</c><00:02:28.239><c> those</c><00:02:28.480><c> with</c><00:02:28.560><c> a</c><00:02:28.720><c> light</c><00:02:28.959><c> sprinkling</c><00:02:29.360><c> of</c>
[149 - 149] each of those with a light sprinkling of
[149 - 151] each of those with a light sprinkling of sesame<00:02:30.000><c> seeds</c><00:02:30.239><c> to</c><00:02:30.400><c> coat</c><00:02:30.640><c> the</c><00:02:30.800><c> tops</c><00:02:31.200><c> give</c><00:02:31.360><c> them</c>
[151 - 151] sesame seeds to coat the tops give them
[151 - 153] sesame seeds to coat the tops give them a<00:02:31.599><c> light</c><00:02:31.840><c> slash</c><00:02:32.160><c> about</c><00:02:32.319><c> a</c><00:02:32.400><c> quarter</c><00:02:32.640><c> inch</c><00:02:32.879><c> deep</c>
[153 - 153] a light slash about a quarter inch deep
[153 - 154] a light slash about a quarter inch deep with<00:02:33.280><c> the</c><00:02:33.360><c> razor</c><00:02:33.680><c> across</c><00:02:34.000><c> the</c><00:02:34.080><c> entire</c><00:02:34.480><c> top</c><00:02:34.720><c> of</c>
[154 - 154] with the razor across the entire top of
[154 - 156] with the razor across the entire top of the<00:02:34.879><c> dough</c><00:02:35.200><c> slam</c><00:02:35.599><c> that</c><00:02:35.840><c> brother</c><00:02:36.160><c> into</c><00:02:36.319><c> an</c><00:02:36.480><c> oven</c>
[156 - 156] the dough slam that brother into an oven
[156 - 159] the dough slam that brother into an oven set<00:02:36.800><c> to</c><00:02:36.879><c> 375</c><00:02:37.599><c> for</c><00:02:37.760><c> 13</c><00:02:38.080><c> to</c><00:02:38.239><c> 15</c><00:02:38.480><c> minutes</c><00:02:38.800><c> or</c><00:02:38.879><c> until</c>
[159 - 159] set to 375 for 13 to 15 minutes or until
[159 - 160] set to 375 for 13 to 15 minutes or until they<00:02:39.200><c> look</c><00:02:39.360><c> like</c><00:02:39.519><c> a</c><00:02:39.680><c> hoagie</c><00:02:40.000><c> roll</c><00:02:40.239><c> from</c><00:02:40.400><c> a</c>
[160 - 160] they look like a hoagie roll from a
[160 - 163] they look like a hoagie roll from a goddamn<00:02:41.360><c> cartoon</c><00:02:42.080><c> uh</c><00:02:42.400><c> golden</c><00:02:42.720><c> brown</c><00:02:43.040><c> ideally</c>
[163 - 163] goddamn cartoon uh golden brown ideally
[163 - 164] goddamn cartoon uh golden brown ideally now<00:02:43.599><c> let</c><00:02:43.840><c> those</c><00:02:44.000><c> cool</c><00:02:44.160><c> completely</c><00:02:44.560><c> on</c><00:02:44.640><c> a</c><00:02:44.720><c> wire</c>
[164 - 164] now let those cool completely on a wire
[164 - 166] now let those cool completely on a wire rack<00:02:45.200><c> and</c><00:02:45.280><c> that's</c><00:02:45.519><c> your</c><00:02:45.760><c> bread</c><00:02:46.160><c> so</c><00:02:46.319><c> as</c><00:02:46.480><c> they</c>
[166 - 166] rack and that's your bread so as they
[166 - 169] rack and that's your bread so as they say<00:02:46.959><c> get</c><00:02:47.200><c> that</c><00:02:47.440><c> blank</c><00:02:47.920><c> get</c><00:02:48.160><c> that</c><00:02:48.480><c> bread</c><00:02:49.040><c> and</c>
[169 - 169] say get that blank get that bread and
[169 - 171] say get that blank get that bread and leave<00:02:49.920><c> the</c><00:02:50.080><c> actual</c><00:02:50.400><c> sandwich</c><00:02:50.800><c> is</c><00:02:51.200><c> very</c><00:02:51.440><c> very</c>
[171 - 171] leave the actual sandwich is very very
[171 - 173] leave the actual sandwich is very very basic<00:02:52.160><c> usually</c><00:02:52.400><c> we'll</c><00:02:52.560><c> use</c><00:02:52.800><c> ribeye</c><00:02:53.280><c> but</c><00:02:53.440><c> the</c>
[173 - 173] basic usually we'll use ribeye but the
[173 - 175] basic usually we'll use ribeye but the cheapest<00:02:53.920><c> steak</c><00:02:54.160><c> isn't</c><00:02:54.560><c> just</c><00:02:54.959><c> the</c><00:02:55.120><c> chewy</c>
[175 - 175] cheapest steak isn't just the chewy
[175 - 176] cheapest steak isn't just the chewy stuff<00:02:55.760><c> all</c><00:02:55.840><c> right</c><00:02:56.000><c> there's</c><00:02:56.239><c> another</c><00:02:56.480><c> one</c><00:02:56.720><c> out</c>
[176 - 176] stuff all right there's another one out
[176 - 179] stuff all right there's another one out there<00:02:57.040><c> that's</c><00:02:57.440><c> well</c><00:02:57.760><c> marbled</c><00:02:58.400><c> and</c><00:02:58.640><c> tender</c><00:02:59.360><c> and</c>
[179 - 179] there that's well marbled and tender and
[179 - 181] there that's well marbled and tender and it's<00:02:59.680><c> the</c><00:02:59.840><c> chuck</c><00:03:00.159><c> blade</c><00:03:00.560><c> steak</c><00:03:00.959><c> many</c><00:03:01.120><c> butchers</c>
[181 - 181] it's the chuck blade steak many butchers
[181 - 183] it's the chuck blade steak many butchers will<00:03:01.599><c> have</c><00:03:01.760><c> it</c><00:03:01.920><c> you</c><00:03:02.080><c> just</c><00:03:02.400><c> gotta</c><00:03:02.800><c> ask</c><00:03:03.280><c> get</c><00:03:03.440><c> 2</c>
[183 - 183] will have it you just gotta ask get 2
[183 - 185] will have it you just gotta ask get 2 pounds<00:03:03.920><c> or</c><00:03:04.000><c> 900</c><00:03:04.319><c> grams</c><00:03:04.560><c> of</c><00:03:04.640><c> that</c><00:03:04.800><c> stuff</c><00:03:05.120><c> make</c>
[185 - 185] pounds or 900 grams of that stuff make
[185 - 186] pounds or 900 grams of that stuff make sure<00:03:05.360><c> it's</c><00:03:05.519><c> boneless</c><00:03:06.000><c> and</c><00:03:06.080><c> slice</c><00:03:06.400><c> it</c><00:03:06.560><c> against</c>
[186 - 186] sure it's boneless and slice it against
[186 - 188] sure it's boneless and slice it against the<00:03:06.879><c> grain</c><00:03:07.120><c> no</c><00:03:07.360><c> more</c><00:03:07.519><c> than</c><00:03:07.680><c> a</c><00:03:07.840><c> quarter</c><00:03:08.239><c> of</c><00:03:08.319><c> an</c>
[188 - 188] the grain no more than a quarter of an
[188 - 190] the grain no more than a quarter of an inch<00:03:09.120><c> thick</c><00:03:09.440><c> if</c><00:03:09.599><c> you</c><00:03:09.680><c> can</c><00:03:09.760><c> go</c><00:03:10.000><c> thinner</c><00:03:10.319><c> then</c>
[190 - 190] inch thick if you can go thinner then
[190 - 191] inch thick if you can go thinner then great<00:03:10.720><c> freezing</c><00:03:11.040><c> the</c><00:03:11.120><c> meat</c><00:03:11.280><c> for</c><00:03:11.360><c> about</c><00:03:11.519><c> 25</c>
[191 - 191] great freezing the meat for about 25
[191 - 193] great freezing the meat for about 25 minutes<00:03:12.080><c> before</c><00:03:12.319><c> slicing</c><00:03:12.640><c> will</c><00:03:12.800><c> help</c><00:03:12.879><c> you</c><00:03:12.959><c> get</c>
[193 - 193] minutes before slicing will help you get
[193 - 194] minutes before slicing will help you get it<00:03:13.120><c> thinner</c><00:03:13.440><c> if</c><00:03:13.519><c> your</c><00:03:13.680><c> knife</c><00:03:13.920><c> is</c><00:03:14.000><c> dull</c><00:03:14.319><c> now</c><00:03:14.480><c> the</c>
[194 - 194] it thinner if your knife is dull now the
[194 - 195] it thinner if your knife is dull now the rest<00:03:14.720><c> of</c><00:03:14.800><c> this</c><00:03:14.959><c> happens</c><00:03:15.200><c> real</c><00:03:15.360><c> quick</c><00:03:15.519><c> so</c><00:03:15.680><c> get</c>
[195 - 195] rest of this happens real quick so get
[195 - 197] rest of this happens real quick so get your<00:03:16.000><c> buns</c><00:03:16.400><c> ready</c><00:03:16.720><c> split</c><00:03:16.959><c> the</c><00:03:17.120><c> hoagie</c><00:03:17.440><c> leaving</c>
[197 - 197] your buns ready split the hoagie leaving
[197 - 199] your buns ready split the hoagie leaving a<00:03:17.760><c> little</c><00:03:18.000><c> bit</c><00:03:18.080><c> of</c><00:03:18.159><c> a</c><00:03:18.239><c> back</c><00:03:18.480><c> piece</c><00:03:18.800><c> attached</c>
[199 - 199] a little bit of a back piece attached
[199 - 200] a little bit of a back piece attached keep<00:03:19.440><c> it</c><00:03:19.599><c> all</c><00:03:19.680><c> together</c><00:03:20.080><c> and</c><00:03:20.239><c> sure</c><00:03:20.480><c> you</c><00:03:20.560><c> can</c>
[200 - 200] keep it all together and sure you can
[200 - 202] keep it all together and sure you can toast<00:03:20.959><c> it</c><00:03:21.040><c> but</c><00:03:21.200><c> this</c><00:03:21.360><c> is</c><00:03:21.599><c> beautiful</c><00:03:22.080><c> and</c><00:03:22.319><c> warm</c>
[202 - 202] toast it but this is beautiful and warm
[202 - 203] toast it but this is beautiful and warm from<00:03:22.720><c> the</c><00:03:22.879><c> oven</c><00:03:23.280><c> so</c><00:03:23.360><c> i'm</c><00:03:23.519><c> just</c><00:03:23.599><c> going</c><00:03:23.680><c> to</c><00:03:23.760><c> go</c>
[203 - 204] from the oven so i'm just going to go
[204 - 205] from the oven so i'm just going to go straight<00:03:24.319><c> into</c><00:03:24.480><c> giving</c><00:03:24.720><c> both</c><00:03:24.959><c> sides</c><00:03:25.200><c> a</c><00:03:25.280><c> nice</c>
[205 - 205] straight into giving both sides a nice
[205 - 207] straight into giving both sides a nice smear<00:03:26.080><c> of</c><00:03:26.239><c> mayonnaise</c><00:03:27.120><c> and</c><00:03:27.280><c> then</c><00:03:27.440><c> to</c><00:03:27.599><c> cook</c>
[207 - 207] smear of mayonnaise and then to cook
[207 - 209] smear of mayonnaise and then to cook your<00:03:28.080><c> booth</c><00:03:28.400><c> either</c><00:03:28.640><c> get</c><00:03:28.799><c> a</c><00:03:28.879><c> platcha</c><00:03:29.280><c> or</c><00:03:29.440><c> a</c>
[209 - 209] your booth either get a platcha or a
[209 - 211] your booth either get a platcha or a large<00:03:29.760><c> cast</c><00:03:30.000><c> iron</c><00:03:30.159><c> pan</c><00:03:30.560><c> nice</c><00:03:30.879><c> and</c><00:03:30.959><c> hot</c><00:03:31.120><c> over</c>
[211 - 211] large cast iron pan nice and hot over
[211 - 212] large cast iron pan nice and hot over medium<00:03:31.680><c> high</c><00:03:31.840><c> coated</c><00:03:32.080><c> with</c><00:03:32.239><c> just</c><00:03:32.400><c> enough</c><00:03:32.640><c> oil</c>
[212 - 212] medium high coated with just enough oil
[212 - 214] medium high coated with just enough oil to<00:03:32.879><c> coat</c><00:03:33.120><c> the</c><00:03:33.200><c> bottom</c><00:03:33.519><c> add</c><00:03:33.760><c> in</c><00:03:33.840><c> one</c><00:03:34.159><c> diced</c>
[214 - 214] to coat the bottom add in one diced
[214 - 216] to coat the bottom add in one diced sweet<00:03:34.799><c> onion</c><00:03:35.280><c> hit</c><00:03:35.519><c> that</c><00:03:35.599><c> with</c><00:03:35.760><c> salt</c><00:03:36.000><c> to</c><00:03:36.080><c> taste</c>
[216 - 216] sweet onion hit that with salt to taste
[216 - 217] sweet onion hit that with salt to taste and<00:03:36.480><c> let</c><00:03:36.640><c> that</c><00:03:36.799><c> cook</c><00:03:37.040><c> until</c><00:03:37.360><c> just</c><00:03:37.599><c> barely</c>
[217 - 218] and let that cook until just barely
[218 - 219] and let that cook until just barely beginning<00:03:38.319><c> to</c><00:03:38.480><c> soften</c><00:03:38.720><c> but</c><00:03:38.879><c> you</c><00:03:38.959><c> got</c><00:03:39.120><c> some</c>
[219 - 219] beginning to soften but you got some
[219 - 221] beginning to soften but you got some nice<00:03:39.599><c> color</c><00:03:39.920><c> going</c><00:03:40.239><c> on</c><00:03:40.480><c> now</c><00:03:40.640><c> add</c><00:03:40.879><c> all</c><00:03:40.959><c> of</c><00:03:41.040><c> your</c>
[221 - 221] nice color going on now add all of your
[221 - 222] nice color going on now add all of your beef<00:03:41.519><c> if</c><00:03:41.599><c> there's</c><00:03:41.760><c> not</c><00:03:41.920><c> enough</c><00:03:42.080><c> room</c><00:03:42.319><c> you're</c>
[222 - 222] beef if there's not enough room you're
[222 - 223] beef if there's not enough room you're gonna<00:03:42.560><c> need</c><00:03:42.640><c> to</c><00:03:42.720><c> do</c><00:03:42.799><c> this</c><00:03:42.959><c> in</c><00:03:43.120><c> batches</c><00:03:43.519><c> spread</c>
[223 - 223] gonna need to do this in batches spread
[223 - 225] gonna need to do this in batches spread it<00:03:43.920><c> out</c><00:03:44.000><c> so</c><00:03:44.159><c> it</c><00:03:44.159><c> gets</c><00:03:44.319><c> full</c><00:03:44.480><c> contact</c><00:03:44.879><c> with</c><00:03:45.040><c> the</c>
[225 - 225] it out so it gets full contact with the
[225 - 226] it out so it gets full contact with the heat<00:03:45.280><c> source</c><00:03:45.599><c> and</c><00:03:45.680><c> let</c><00:03:45.840><c> that</c><00:03:46.000><c> sear</c><00:03:46.319><c> for</c><00:03:46.400><c> about</c>
[226 - 226] heat source and let that sear for about
[226 - 227] heat source and let that sear for about two<00:03:46.720><c> minutes</c><00:03:47.040><c> or</c><00:03:47.120><c> until</c><00:03:47.360><c> it</c><00:03:47.440><c> starts</c><00:03:47.599><c> to</c><00:03:47.680><c> get</c>
[227 - 227] two minutes or until it starts to get
[227 - 229] two minutes or until it starts to get some<00:03:48.000><c> nice</c><00:03:48.400><c> browning</c><00:03:48.799><c> flip</c><00:03:49.120><c> repeat</c><00:03:49.440><c> on</c><00:03:49.519><c> the</c>
[229 - 229] some nice browning flip repeat on the
[229 - 231] some nice browning flip repeat on the other<00:03:49.840><c> side</c><00:03:50.080><c> and</c><00:03:50.159><c> then</c><00:03:50.319><c> wants</c><00:03:50.480><c> to</c><00:03:50.560><c> cook</c><00:03:50.799><c> nicely</c>
[231 - 231] other side and then wants to cook nicely
[231 - 233] other side and then wants to cook nicely but<00:03:51.440><c> still</c><00:03:51.840><c> juicy</c><00:03:52.400><c> it's</c><00:03:52.640><c> thin</c><00:03:52.879><c> okay</c><00:03:53.120><c> it's</c>
[233 - 233] but still juicy it's thin okay it's
[233 - 234] but still juicy it's thin okay it's gonna<00:03:53.439><c> get</c><00:03:53.519><c> cooked</c><00:03:53.760><c> through</c><00:03:53.920><c> quickly</c><00:03:54.159><c> which</c>
[234 - 234] gonna get cooked through quickly which
[234 - 236] gonna get cooked through quickly which means<00:03:54.480><c> it</c><00:03:54.640><c> will</c><00:03:54.799><c> dry</c><00:03:55.280><c> out</c><00:03:55.439><c> quickly</c><00:03:55.760><c> so</c><00:03:56.000><c> pay</c>
[236 - 236] means it will dry out quickly so pay
[236 - 237] means it will dry out quickly so pay attention<00:03:56.640><c> here</c><00:03:56.720><c> chop</c><00:03:56.959><c> it</c><00:03:57.040><c> with</c><00:03:57.120><c> a</c><00:03:57.200><c> wooden</c>
[237 - 237] attention here chop it with a wooden
[237 - 239] attention here chop it with a wooden spoon<00:03:57.599><c> or</c><00:03:57.680><c> a</c><00:03:57.760><c> metal</c><00:03:58.000><c> spatula</c><00:03:58.560><c> tossing</c><00:03:58.879><c> both</c>
[239 - 239] spoon or a metal spatula tossing both
[239 - 240] spoon or a metal spatula tossing both the<00:03:59.120><c> meat</c><00:03:59.360><c> and</c><00:03:59.519><c> the</c><00:03:59.680><c> onion</c><00:04:00.159><c> together</c><00:04:00.560><c> to</c>
[240 - 240] the meat and the onion together to
[240 - 242] the meat and the onion together to incorporate<00:04:01.200><c> evenly</c><00:04:01.599><c> now</c><00:04:01.760><c> gather</c><00:04:02.080><c> 1</c><00:04:02.400><c> 6</c><00:04:02.879><c> of</c>
[242 - 242] incorporate evenly now gather 1 6 of
[242 - 244] incorporate evenly now gather 1 6 of your<00:04:03.120><c> meat</c><00:04:03.360><c> in</c><00:04:03.439><c> a</c><00:04:03.519><c> mound</c><00:04:03.760><c> that's</c><00:04:03.920><c> roughly</c><00:04:04.239><c> the</c>
[244 - 244] your meat in a mound that's roughly the
[244 - 245] your meat in a mound that's roughly the shape<00:04:04.480><c> of</c><00:04:04.640><c> your</c><00:04:04.720><c> bread</c><00:04:04.959><c> so</c><00:04:05.200><c> like</c><00:04:05.360><c> a</c><00:04:05.439><c> skinny</c>
[245 - 245] shape of your bread so like a skinny
[245 - 247] shape of your bread so like a skinny football<00:04:06.159><c> layer</c><00:04:06.480><c> on</c><00:04:06.560><c> one</c><00:04:06.720><c> slice</c><00:04:07.040><c> of</c><00:04:07.120><c> provolone</c>
[247 - 247] football layer on one slice of provolone
[247 - 249] football layer on one slice of provolone and<00:04:07.680><c> one</c><00:04:07.840><c> slice</c><00:04:08.239><c> of</c><00:04:08.480><c> white</c><00:04:08.799><c> american</c><00:04:09.200><c> cheese</c>
[249 - 249] and one slice of white american cheese
[249 - 252] and one slice of white american cheese oh<00:04:09.840><c> my</c><00:04:10.000><c> god</c><00:04:10.400><c> he's</c><00:04:10.640><c> using</c><00:04:10.879><c> american</c><00:04:11.200><c> cheese</c>
[252 - 252] oh my god he's using american cheese
[252 - 253] oh my god he's using american cheese yeah<00:04:12.480><c> you</c><00:04:12.560><c> know</c><00:04:12.799><c> it's</c><00:04:13.120><c> something</c><00:04:13.439><c> that</c><00:04:13.519><c> they</c>
[253 - 253] yeah you know it's something that they
[253 - 255] yeah you know it's something that they do<00:04:13.840><c> in</c><00:04:14.000><c> philly</c><00:04:14.319><c> all</c><00:04:14.400><c> right</c><00:04:14.560><c> you</c><00:04:14.640><c> know</c><00:04:14.799><c> usually</c>
[255 - 255] do in philly all right you know usually
[255 - 256] do in philly all right you know usually it's<00:04:15.200><c> one</c><00:04:15.360><c> or</c><00:04:15.439><c> the</c><00:04:15.519><c> other</c><00:04:15.680><c> thing</c><00:04:15.920><c> but</c><00:04:16.079><c> if</c><00:04:16.239><c> you</c>
[256 - 256] it's one or the other thing but if you
[256 - 257] it's one or the other thing but if you don't<00:04:16.400><c> want</c><00:04:16.479><c> to</c><00:04:16.560><c> make</c><00:04:16.720><c> decisions</c><00:04:17.120><c> that</c><00:04:17.280><c> day</c>
[257 - 257] don't want to make decisions that day
[257 - 258] don't want to make decisions that day then<00:04:17.600><c> do</c><00:04:17.759><c> both</c><00:04:18.160><c> i</c><00:04:18.239><c> also</c><00:04:18.400><c> doubled</c><00:04:18.720><c> up</c><00:04:18.799><c> on</c><00:04:18.880><c> the</c>
[258 - 258] then do both i also doubled up on the
[258 - 260] then do both i also doubled up on the cheese<00:04:19.199><c> here</c><00:04:19.280><c> which</c><00:04:19.440><c> was</c><00:04:19.759><c> a</c><00:04:19.759><c> little</c><00:04:20.000><c> too</c><00:04:20.160><c> much</c>
[260 - 260] cheese here which was a little too much
[260 - 261] cheese here which was a little too much so<00:04:20.560><c> don't</c><00:04:20.720><c> do</c><00:04:20.880><c> that</c><00:04:20.959><c> now</c><00:04:21.120><c> once</c><00:04:21.359><c> the</c><00:04:21.440><c> cheese</c><00:04:21.680><c> is</c>
[261 - 261] so don't do that now once the cheese is
[261 - 263] so don't do that now once the cheese is melted<00:04:22.240><c> pick</c><00:04:22.400><c> that</c><00:04:22.560><c> up</c><00:04:22.720><c> with</c><00:04:22.800><c> your</c><00:04:22.960><c> spatula</c>
[263 - 263] melted pick that up with your spatula
[263 - 265] melted pick that up with your spatula load<00:04:23.919><c> up</c><00:04:24.000><c> your</c><00:04:24.240><c> sandwich</c><00:04:24.720><c> and</c><00:04:24.880><c> i'll</c><00:04:25.040><c> be</c><00:04:25.360><c> damned</c>
[265 - 265] load up your sandwich and i'll be damned
[265 - 267] load up your sandwich and i'll be damned that<00:04:26.080><c> is</c><00:04:26.240><c> a</c><00:04:26.320><c> beautiful</c><00:04:26.800><c> looking</c><00:04:27.040><c> philly</c>
[267 - 267] that is a beautiful looking philly
[267 - 268] that is a beautiful looking philly cheese<00:04:27.520><c> stick</c><00:04:27.680><c> with</c><00:04:27.759><c> no</c><00:04:28.000><c> frills</c><00:04:28.479><c> and</c><00:04:28.560><c> who</c>
[268 - 268] cheese stick with no frills and who
[268 - 269] cheese stick with no frills and who knows<00:04:28.960><c> you</c><00:04:29.040><c> know</c><00:04:29.120><c> maybe</c><00:04:29.360><c> the</c><00:04:29.440><c> people</c><00:04:29.680><c> philly</c>
[269 - 269] knows you know maybe the people philly
[269 - 271] knows you know maybe the people philly are<00:04:30.000><c> looking</c><00:04:30.240><c> at</c><00:04:30.400><c> this</c><00:04:30.560><c> like</c><00:04:30.880><c> hey</c><00:04:31.120><c> what</c><00:04:31.280><c> are</c>
[271 - 271] are looking at this like hey what are
[271 - 274] are looking at this like hey what are you<00:04:31.600><c> doing</c><00:04:32.240><c> with</c><00:04:32.400><c> the</c><00:04:32.639><c> goddamn</c><00:04:33.360><c> sandwich</c><00:04:34.080><c> this</c>
[274 - 274] you doing with the goddamn sandwich this
[274 - 275] you doing with the goddamn sandwich this is<00:04:34.400><c> a</c><00:04:34.560><c> culture</c><00:04:34.960><c> you're</c><00:04:35.120><c> messing</c><00:04:35.440><c> with</c><00:04:35.680><c> what</c><00:04:35.840><c> do</c>
[275 - 275] is a culture you're messing with what do
[275 - 277] is a culture you're messing with what do you<00:04:35.919><c> think</c><00:04:36.080><c> about</c><00:04:36.240><c> that</c><00:04:36.479><c> philadelphia</c><00:04:37.040><c> accent</c>
[277 - 277] you think about that philadelphia accent
[277 - 278] you think about that philadelphia accent not<00:04:37.440><c> very</c><00:04:37.600><c> good</c><00:04:37.759><c> huh</c><00:04:38.080><c> okay</c><00:04:38.320><c> very</c><00:04:38.560><c> sorry</c><00:04:38.800><c> about</c>
[278 - 278] not very good huh okay very sorry about
[278 - 280] not very good huh okay very sorry about that<00:04:39.199><c> that</c><00:04:39.280><c> being</c><00:04:39.520><c> said</c><00:04:39.759><c> hopefully</c><00:04:40.080><c> this</c>
[280 - 280] that that being said hopefully this
[280 - 282] that that being said hopefully this makes<00:04:40.560><c> up</c><00:04:40.639><c> for</c><00:04:40.880><c> any</c><00:04:41.120><c> wrongdoings</c><00:04:41.840><c> with</c><00:04:42.000><c> a</c>
[282 - 282] makes up for any wrongdoings with a
[282 - 284] makes up for any wrongdoings with a great<00:04:42.400><c> price</c><00:04:42.800><c> but</c><00:04:43.120><c> no</c><00:04:43.360><c> loss</c><00:04:44.000><c> of</c><00:04:44.160><c> flavor</c><00:04:44.639><c> so</c>
[284 - 284] great price but no loss of flavor so
[284 - 287] great price but no loss of flavor so let's<00:04:45.040><c> find</c><00:04:45.360><c> out</c><00:04:45.759><c> wow</c><00:04:46.240><c> this</c><00:04:46.400><c> looks</c><00:04:46.639><c> a</c><00:04:46.720><c> lot</c><00:04:46.880><c> like</c>
[287 - 287] let's find out wow this looks a lot like
[287 - 288] let's find out wow this looks a lot like our<00:04:47.280><c> other</c><00:04:47.440><c> philly</c><00:04:47.759><c> cheese</c><00:04:48.000><c> stick</c><00:04:48.160><c> there's</c>
[288 - 288] our other philly cheese stick there's
[288 - 290] our other philly cheese stick there's some<00:04:48.560><c> small</c><00:04:48.800><c> modifications</c><00:04:49.600><c> to</c><00:04:49.680><c> make</c><00:04:49.840><c> a</c><00:04:49.919><c> lot</c>
[290 - 290] some small modifications to make a lot
[290 - 295] some small modifications to make a lot cheaper<00:04:50.479><c> i'm</c><00:04:50.560><c> a</c><00:04:50.639><c> good</c><00:04:50.880><c> singer</c>
[297 - 297] i'm having flashbacks we went to
[297 - 299] i'm having flashbacks we went to philadelphia<00:04:58.000><c> all</c><00:04:58.080><c> the</c><00:04:58.240><c> disappointments</c><00:04:59.280><c> so</c>
[299 - 299] philadelphia all the disappointments so
[299 - 301] philadelphia all the disappointments so many<00:04:59.919><c> this</c><00:05:00.160><c> is</c><00:05:00.240><c> a</c><00:05:00.400><c> resolution</c><00:05:00.960><c> to</c><00:05:01.039><c> those</c>
[301 - 301] many this is a resolution to those
[301 - 303] many this is a resolution to those disappointments<00:05:02.080><c> it</c><00:05:02.160><c> is</c><00:05:02.320><c> delicious</c><00:05:02.800><c> it</c><00:05:02.960><c> has</c>
[303 - 303] disappointments it is delicious it has
[303 - 305] disappointments it is delicious it has all<00:05:03.360><c> the</c><00:05:03.520><c> textures</c><00:05:03.919><c> you</c><00:05:04.000><c> want</c><00:05:04.320><c> it's</c><00:05:04.639><c> cheesy</c>
[305 - 305] all the textures you want it's cheesy
[305 - 306] all the textures you want it's cheesy it's<00:05:05.440><c> rich</c><00:05:05.759><c> it's</c><00:05:06.000><c> fatty</c><00:05:06.400><c> a</c><00:05:06.400><c> lot</c><00:05:06.560><c> of</c><00:05:06.639><c> time</c>
[306 - 306] it's rich it's fatty a lot of time
[306 - 308] it's rich it's fatty a lot of time people<00:05:06.960><c> think</c><00:05:07.199><c> oh</c><00:05:07.360><c> you</c><00:05:07.520><c> have</c><00:05:07.600><c> to</c><00:05:07.680><c> get</c><00:05:07.840><c> this</c>
[308 - 308] people think oh you have to get this
[308 - 309] people think oh you have to get this tough<00:05:08.400><c> piece</c><00:05:08.639><c> of</c><00:05:08.800><c> meat</c><00:05:09.039><c> that</c><00:05:09.199><c> has</c><00:05:09.360><c> no</c><00:05:09.520><c> flavor</c>
[309 - 309] tough piece of meat that has no flavor
[309 - 311] tough piece of meat that has no flavor and<00:05:10.000><c> it's</c><00:05:10.160><c> not</c><00:05:10.400><c> juicy</c><00:05:10.880><c> and</c><00:05:10.960><c> has</c><00:05:11.199><c> no</c><00:05:11.520><c> fat</c><00:05:11.840><c> in</c>
[311 - 312] and it's not juicy and has no fat in
[312 - 314] and it's not juicy and has no fat in order<00:05:12.320><c> to</c><00:05:12.400><c> save</c><00:05:12.720><c> money</c><00:05:13.039><c> on</c><00:05:13.199><c> a</c><00:05:13.360><c> steak</c><00:05:13.919><c> are</c><00:05:14.080><c> you</c>
[314 - 314] order to save money on a steak are you
[314 - 316] order to save money on a steak are you serious<00:05:14.960><c> one</c><00:05:15.120><c> of</c><00:05:15.199><c> the</c><00:05:15.280><c> quickest</c><00:05:15.600><c> ways</c><00:05:15.840><c> to</c><00:05:15.919><c> make</c>
[316 - 316] serious one of the quickest ways to make
[316 - 317] serious one of the quickest ways to make a<00:05:16.240><c> steak</c><00:05:16.479><c> tanner</c><00:05:16.720><c> is</c><00:05:16.880><c> cut</c><00:05:17.120><c> it</c><00:05:17.199><c> thin</c><00:05:17.520><c> and</c><00:05:17.680><c> guess</c>
[317 - 318] a steak tanner is cut it thin and guess
[318 - 319] a steak tanner is cut it thin and guess what<00:05:18.320><c> brother</c><00:05:18.720><c> that's</c><00:05:18.960><c> this</c><00:05:19.120><c> philly</c>
[319 - 319] what brother that's this philly
[319 - 320] what brother that's this philly cheesesteak<00:05:19.759><c> right</c><00:05:19.919><c> here</c><00:05:20.160><c> this</c><00:05:20.320><c> is</c>
[320 - 320] cheesesteak right here this is
[320 - 321] cheesesteak right here this is everything<00:05:20.720><c> that</c><00:05:20.880><c> i</c><00:05:20.960><c> would</c><00:05:21.039><c> want</c><00:05:21.199><c> in</c><00:05:21.280><c> a</c><00:05:21.360><c> philly</c>
[321 - 321] everything that i would want in a philly
[321 - 323] everything that i would want in a philly cheesesteak<00:05:21.919><c> and</c><00:05:22.000><c> i</c><00:05:22.160><c> genuinely</c><00:05:22.800><c> don't</c><00:05:23.120><c> feel</c>
[323 - 323] cheesesteak and i genuinely don't feel
[323 - 324] cheesesteak and i genuinely don't feel much<00:05:23.520><c> of</c><00:05:23.600><c> a</c><00:05:23.759><c> difference</c><00:05:24.000><c> between</c><00:05:24.320><c> this</c><00:05:24.560><c> and</c>
[324 - 324] much of a difference between this and
[324 - 326] much of a difference between this and the<00:05:24.720><c> other</c><00:05:24.960><c> one</c><00:05:25.199><c> it's</c><00:05:25.360><c> faster</c><00:05:25.680><c> and</c><00:05:25.759><c> cheaper</c>
[326 - 326] the other one it's faster and cheaper
[326 - 327] the other one it's faster and cheaper what<00:05:26.560><c> more</c><00:05:26.720><c> do</c><00:05:26.800><c> you</c><00:05:26.880><c> want</c><00:05:27.199><c> i</c><00:05:27.280><c> know</c><00:05:27.440><c> what</c><00:05:27.600><c> you</c>
[327 - 327] what more do you want i know what you
[327 - 333] what more do you want i know what you want<00:05:28.080><c> you</c><00:05:28.240><c> want</c><00:05:28.639><c> b-roll</c>