[2 - 2] people often think that Gourmet steaks
[2 - 4] equal a gourmet price tag but that's
[4 - 6] simply not the case all the time budget
[6 - 8] does not define flavor cooking technique
[8 - 9] does today I'm going to run you through
[9 - 12] two of my favorite steak dishes and with
[12 - 14] each of them I'm going to have two
[14 - 16] different cuts of meat one of more
[16 - 18] affordable piece of meat and one quite
[18 - 19] expensive piece of meat and then I'm
[19 - 20] going to show the difference between
[20 - 23] each and talk through the pros and cons
[23 - 25] nevertheless all these steaks and dishes
[25 - 26] are going to be delicious and I'm going
[27 - 29] to explain why you may lead one way or
[29 - 31] another so will the affordable steaks
[31 - 33] rise to the occasion spoiler alert
[33 - 35] probably a huge thank you to Australia
[35 - 37] beef for sponsoring this video but let's
[37 - 39] get stuck in the first dish I'm going to
[39 - 42] run you through is steak AOA a classic
[42 - 44] French dish and one of my absolute
[44 - 46] favorites it's effectively steak that's
[46 - 48] crusted in Pepper corns and then we make
[48 - 50] a pan sauce with some demig glaze some
[50 - 52] cream uh and a little bit of Brandy so
[53 - 55] traditionally this is done with fillet
[55 - 57] and this is the fillet that I've chosen
[57 - 59] to do it with today this is a marble
[59 - 63] score 9 wagu fillet this is $200 a
[63 - 67] kilo that's expensive some people were
[67 - 68] going to say this is saced to do this
[68 - 69] dish with the piece of wagu because
[69 - 71] you're kind of masking the flavor of the
[71 - 73] wagu you know with the peppercorns and
[73 - 75] the you know and the heavy meat sauce
[75 - 78] but I think that does add value you
[78 - 79] going to have a really juicy piece of
[79 - 81] fillet cuz one of my biggest arguments
[81 - 83] against this cut of meat the fillet and
[83 - 85] I'm not saying I hate fillet I love
[85 - 87] fillet one of my biggest arguments
[87 - 88] against it is that sometimes unless
[88 - 90] you're kind of cooking this rare medium
[90 - 92] rare it can dry out because of the lack
[92 - 94] of fat the wagu and the intramuscular
[94 - 95] fat in this one makes up for that the
[95 - 97] other steak that we're going to cook is
[97 - 99] this here which is actually one of my
[99 - 101] favorite cuts of steak this is called a
[101 - 104] ribeye or a rib fillet or a cube roll a
[104 - 106] few different names this is a grassfed
[106 - 108] product this is about $50 a kilo so it's
[108 - 110] a quarter of the price of the Filip
[110 - 112] nowhere near as much intermuscular fat
[112 - 114] but we do have this nice eye of fat here
[114 - 116] and then the spinalis muscle was
[116 - 117] probably the tastiest muscle on the on
[117 - 119] the animal I think and I think it's a
[119 - 121] great great option for doing a steak
[121 - 123] with peppercorn sauce or a steak a p
[123 - 126] like we're doing today and a quick tip
[126 - 128] go and talk to your butcher your local
[128 - 129] butcher is the best source of knowledge
[130 - 132] for this stuff um for what what they got
[132 - 134] available to suit your budget to suit
[134 - 136] how many people you're cooking for cuz
[136 - 137] sometimes it's cheaper to buy this stuff
[137 - 139] in bulk as then buy a whole cube roll
[139 - 140] like this and then cut it up yourself as
[140 - 142] opposed to buying individual Stakes so
[142 - 144] there are wealth and knowledge go to
[144 - 146] your local butcher talk to them they'll
[146 - 147] help you out heaps before we start
[148 - 150] cooking the steaks let's talk about
[151 - 153] French fries so here's a quick recap on
[153 - 155] how I like to make chips at home start
[155 - 157] with a flowery potato like a russet or a
[157 - 159] seago and you're going to cut them into
[159 - 161] chips roughly 1 cm square for French
[161 - 162] fries then you're going to place them
[163 - 164] into cold water with a big pinch of salt
[164 - 166] and a couple of tablespoons of white
[166 - 167] vinegar or apple cider vinegar it
[167 - 169] doesn't really matter you're going to
[169 - 171] bring it to a boil and once it's boiling
[171 - 172] you're going to simmer them for another
[172 - 174] 3 to 4 minutes or until the potatoes are
[174 - 177] just cooked remove them from the water
[177 - 179] drain them really well Pat them dry and
[179 - 181] let them get to room temperature once
[181 - 182] they're at room temp you're going to fry
[182 - 186] them for the first time at 160° C until
[186 - 188] they're a nice light blonde color set on
[188 - 190] the outside and fully cooked through let
[190 - 192] them get to room temperature again and
[192 - 193] you can even store these in the fridge
[193 - 194] overnight until you're ready to cook
[194 - 196] them the next day so to get these steaks
[196 - 198] ready I've got a carbon steel pan or a
[198 - 200] cast iron pan will work well over a
[200 - 202] medium medium high heat just heating up
[203 - 204] we want this pan hot we don't want it
[204 - 206] ripping hot if that makes sense drizzle
[207 - 210] our steaks in the oil so this here is
[210 - 212] actually peanut oil which I like to use
[212 - 214] for my steaks if you've got someone with
[214 - 215] a nut allergy you obviously can't use
[215 - 217] peanut oil the reason we're using so
[217 - 218] much oil even on the wagu is cuz we need
[219 - 220] it as the binder now we're going to
[220 - 226] season them with salt all
[229 - 229] sides and then we want our pepper really
[229 - 232] coarse we want nice big pieces of pepper
[232 - 233] if you don't have a really good pepper
[233 - 236] grinder I suggest that you use a mortar
[236 - 239] and pesel and some whole peppercorns so
[239 - 240] lots of pepper
[240 - 244] Pat that on there I can see my pan is
[244 - 246] Whispering with smoke that means it is
[246 - 248] ready just going to turn that down so we
[248 - 250] don't overheat the pan rub it into all
[251 - 254] that seasoning over here Wash Me hands
[254 - 256] seasoning over here Wash Me hands quickly now for people been following me
[256 - 257] a while and paying a little bit of
[257 - 258] attention you'll know that I generally
[258 - 261] never put pepper on my steaks but for
[261 - 263] this dish you kind of have to if you
[263 - 265] don't do it it's not steak AP so we got
[265 - 266] that pan it's nice and hot I'm going to
[266 - 268] turn that temperature up again we are
[268 - 269] going to add more fat it's important
[269 - 271] important that we have enough fat in the
[271 - 273] bottom of that pan so that it completely
[273 - 275] covers you can see there last little
[275 - 276] Whispers coming out there you might not
[276 - 278] be able to see that but I can see it so
[278 - 282] I know that that pan is hot enough seal
[282 - 285] the outsides first so temperature I'm
[285 - 286] shooting for a medium rare so I'm going
[286 - 290] to pull these out at 46 47° C and
[290 - 298] they'll carry over cooking while they're
[301 - 301] resting so once our steaks are on the
[301 - 303] the side that we want to present first
[304 - 306] present that didn't make sense the side
[306 - 307] we want them on the plate first so the
[307 - 309] present presentation why can I not say
[309 - 311] that word presentation side we're going
[311 - 313] to add a little weight to it what the
[313 - 315] weight does make sure that steak is in
[316 - 317] complete contact with the bottom of that
[317 - 319] pan giving us a bit of myard
[319 - 322] reaction after about 45 seconds we're
[322 - 330] going to flip
[331 - 331] so the grassfed is actually cooking
[331 - 333] slightly faster than the wagu and
[333 - 334] they're about the same thickness which
[334 - 335] is kind of interesting I've flipped
[335 - 337] those three times now we can leave the
[337 - 340] press off now that's done its
[340 - 342] job now traditionally I'm pretty sure
[342 - 344] the French would just leave all this
[344 - 346] fine on the bottom of the pan and I'm
[346 - 348] usually a big fan of it however in this
[348 - 352] case I'm not why cuz of all this burnt
[352 - 354] pepper so the fond I'm happy with but
[354 - 356] all this burnt pepper I don't really
[356 - 358] want in my sauce so we're going to wipe
[359 - 361] a bit of it out
[363 - 363] you don't want that in your sauce as far
[363 - 365] as I'm concerned so I've got that pan
[365 - 367] back on a low temperature going to add
[367 - 369] about 20 G of butter there I don't want
[369 - 371] that to burn so that pan is still pretty
[371 - 373] hot actually going to turn that off we
[373 - 375] just want that butter to melt and then
[375 - 377] I'm going to add some more pepper that's
[383 - 383] burnt so the Butter's melted and our
[383 - 385] fresh pepper has been nicely toasted
[385 - 386] going to add some green peppercorns you
[386 - 388] can find these in most supermarkets now
[388 - 390] and if you can't just leave them out and
[390 - 393] just add more fresh black
[393 - 395] pepper give those a little
[395 - 397] toast turn the temperature back up on
[397 - 399] your pan you going to be really fast
[399 - 400] here otherwise you don't want that
[402 - 404] burn you want a bit of heat in your pan
[404 - 406] cuz we're going to add Brandy now which
[406 - 408] is going to Flo Don't Panic MIT it's
[419 - 419] fire classic YouTube sh
[419 - 422] fire thing fire thing so burn all that
[422 - 424] alcohol off and then we're going to add
[433 - 433] glaze link above for a demig glaz
[433 - 434] recipe and if you don't want to make
[434 - 436] your own beef stock and chicken stock
[436 - 437] and then reduce it down to make demig
[437 - 439] glaze just buy some good quality beef
[439 - 441] stock from your Butcher and reduce that
[441 - 445] down by 2/3 to one4 now sauce should
[445 - 446] thicken slightly and then once we're at
[446 - 448] the right consistency we're going to
[448 - 449] just let it down with a little bit of
[449 - 451] double cream cream I also haven't added
[451 - 453] any salt yet there should be a fair
[453 - 454] amount of salt left in this pan from
[459 - 459] steaks doesn't need any maybe a little
[459 - 460] bit at the end once we put the cream but
[460 - 462] we'll taste it then now tip you really
[462 - 464] want to reduce the sauce here right down
[465 - 467] before you add your cream otherwise
[467 - 468] you're going to have a sauce that's too
[468 - 470] runny you want something with a bit of
[470 - 471] viscosity to it so this is what we're
[471 - 475] looking for nice thick sauce before we
[475 - 478] add our cream heat off cream
[478 - 481] in and mix that through and there is our
[483 - 486] peppercorn sauce it's pretty good just a little
[486 - 487] sauce it's pretty good just a little pinch of salt going to let that steak
[487 - 489] rest a couple more minutes our sauce is
[489 - 491] ready we can heat that up gently when
[491 - 493] we're ready let's go fry these chips for
[493 - 495] the last time when it's time to serve
[495 - 498] crank your oil up to 185° C and cook
[498 - 500] your chips for another 5 to 6 minutes
[500 - 502] until they're golden brown crispy and
[502 - 504] perfectly cooked through remove from the
[504 - 506] oil and there you go delicious French
[506 - 510] fries at home all right do love chippy
[511 - 532] seasoned salt make sure you taste your of a
[532 - 539] of a grass-fed rib first w
[539 - 541] first w that's really good steak eats really
[541 - 544] well it's tender even though it didn't
[544 - 547] have all that intramuscular
[547 - 551] fat it's juicy it's got a great crust
[551 - 553] and that sauce is delicious well let's
[553 - 556] see what the wag's like four times the
[556 - 564] price per kiler it's cooked nicely well
[566 - 566] rested very different flavor not in a
[566 - 568] bad way at all in a good way in a good
[568 - 571] way that they both taste delicious but
[571 - 572] there's definitely a difference in
[574 - 576] flavor here you know you can taste that extra
[576 - 578] here you know you can taste that extra fat into the muscle that's coating your
[578 - 580] mouth nicely but a completely different
[580 - 582] flavor profile that's a tough one cuz
[582 - 584] honestly they both work really well and
[584 - 587] I'm not just saying that what what would
[587 - 589] I choose honestly I don't know if you
[589 - 591] can afford it sure cook it with the wagu
[591 - 592] I know a lot of the purists out there
[593 - 594] are going to be upset that I covered
[594 - 596] that in that sauce and didn't you know
[596 - 599] like just treat it really delicately but
[599 - 600] man you can taste the difference in that
[600 - 602] but it's a very different flavor profile
[602 - 604] to that some people especially maybe
[604 - 606] some people of the older generation
[606 - 607] would definitely prefer the grassfed cuz
[607 - 608] that's what they're more used to
[609 - 610] especially here in Australia and I'm
[610 - 611] assuming probably in the states as well
[611 - 614] so there is no right or wrong in this I
[614 - 615] honestly encourage you go talk to your
[615 - 617] butcher do some experiments like this
[617 - 619] cook them next to each other and see
[619 - 621] what one you prefer cuz for me some days
[621 - 622] I'm going to choose that and some days
[622 - 624] I'm going to choose that sorry that I
[624 - 626] can't give you a more definitive
[626 - 631] answer yum all right next up another one
[631 - 633] of my I can't stop eating chippies
[633 - 635] another one of my favorite beef dishes
[635 - 638] of all time a Thai beef
[638 - 640] salad let's talk about the steaks we're
[640 - 642] going to use today we've got two of my
[642 - 644] absolute favorites on the side we have a
[644 - 647] wagu marble score six ribeye also known
[647 - 649] as a scotch fillet in some places a a
[649 - 651] rib fillet in some places a cube roll
[651 - 653] lots of different names delicious cut of
[653 - 655] meat got a big eye of fat ha the
[655 - 657] spinalis muscle on the outside stunning
[657 - 659] it's expensive though this was $30 a
[659 - 662] kilo in the Butcher on this side we have
[662 - 664] one of my favorite steaks of all time
[664 - 666] and one of the most underrated steaks in
[666 - 668] the Western World in Australia in the US
[668 - 671] especially this here is called a flank
[671 - 674] steak it's also known as a a bevet in
[674 - 676] France the French love these things why
[676 - 678] because they're full of flavor they're
[678 - 680] super delicious but we've got to cook
[680 - 682] this carefully or it does become tough
[682 - 684] you can see these really long strands of
[684 - 686] muscle here so we got to definitely make
[686 - 688] sure we cut it against the grain and we
[688 - 691] can't cook the steak but this stuff is
[691 - 693] super affordable it's like $25 a kilo in
[693 - 695] your Butcher and this is why I always
[695 - 697] bang on about going and talking to your
[697 - 699] butcher cuz you're not going to find
[699 - 700] that in your Supermarket you will only
[701 - 702] find cuts and meat like this in your
[703 - 705] local butcher and not only steaks but
[705 - 706] all different cuts of meat and then what
[706 - 708] else do we need for this delicious salad
[708 - 710] and one of the reasons I love Vietnamese
[710 - 713] and Thai food is the use of herbs and it
[713 - 716] makes these salads vibrant and alive and
[716 - 718] you know zingy and all those delicious
[719 - 720] things the two main herbs that we're
[720 - 721] going to need that are kind of
[721 - 723] non-negotiables as far as I'm concerned
[723 - 726] is mint just your standard mint and just
[726 - 728] your standard corander picked and washed
[728 - 730] any other kind of Asian herb you want
[730 - 732] you can kind of put in the salad so here
[732 - 734] I've got what's called oh it's called
[734 - 736] Vietnamese mint most of the time um it's
[736 - 738] quite peppery quite strong go easy on
[738 - 740] that stuff but it is delicious and it
[740 - 742] does add a great another lever of flavor
[742 - 744] and then here is Thai Basel Thai Basil
[744 - 746] is pretty common now in Australia it's
[746 - 748] got a real strong Ana seed flavor again
[748 - 751] uh it's not spicy but go easy on it
[751 - 753] definitely bulk yourself your Your
[753 - 755] Greens out with a coriander or the mint
[755 - 757] and just use sparingly these other two
[757 - 758] herbs unless you really enjoy it then
[758 - 759] knock yourself out put as much as you
[760 - 761] want on the only other thing we need is
[761 - 764] some finely sliced shalots now these are
[764 - 766] not onions they're shalots they got
[766 - 768] quite a more subtle flavor you can eat
[768 - 771] them raw quite easily you to peel them
[771 - 773] and cut them nice and thin some cherry
[773 - 775] tomato sliced and half then we need
[775 - 778] couple of limes for the zestiness some
[778 - 781] palm sugar fish sauce some dark soy
[781 - 784] sauce and then the toasted jasmine rice
[784 - 786] so I got some jasmine rice here into a
[786 - 790] pan turn that on and I'm going to add a
[790 - 792] couple of cafia lime leaves and that's
[792 - 794] going to give a lovely fragrance to that
[794 - 796] Rice we just going to toast this until
[796 - 799] it goes nice and golden brown and while
[799 - 800] that's toasting we can marinade our
[800 - 803] steaks marinade is super simple palm
[803 - 805] sugar we're just going to grate just cuz
[805 - 807] we need it nice and fine if you can't
[807 - 809] find palm sugar brown sugar works just
[809 - 812] as well to the palm sugar fish sauce so
[812 - 813] for this amount of steaks I'm going to
[813 - 816] use about 3 tbsp of fish sauce 1
[816 - 819] tblspoon of dark soy this is a or black
[819 - 821] soy sauce this is a thae version of
[821 - 822] black soy sauce if you can't get your
[822 - 824] hands on the tie version you can use
[824 - 827] kitup Manus the Indonesian version or
[827 - 829] even just a dark kind of Chinese soy
[829 - 831] sauce worth noting the dark Chinese soy
[831 - 833] sauce and the ketchup Manus or this one
[833 - 835] are quite a different flavor profile uh
[835 - 837] this one and ketchup Manus are a lot
[837 - 840] sweeter so you might need to up your
[840 - 842] palm sugar if that's the case stir that
[842 - 846] around keep an eye on your on your rice
[846 - 848] which trying to look for a nice even
[848 - 850] golden color so you can do this a couple
[850 - 851] of ways nice and low and you don't have
[851 - 853] to worry about it so much or you can
[853 - 854] have it nice and hot but you got to make
[854 - 856] sure keep your ey on it and you don't
[858 - 862] burn it all right pour that over our
[862 - 865] it all right pour that over our steaks make sure they're evenly covered
[865 - 866] you could also do this in a small
[866 - 867] Tupperware and leave it in the fridge
[867 - 869] for a few hours head a time or you can
[869 - 871] just do it like I'm going to do it and
[871 - 872] it will just sit at room temperature for
[872 - 874] half an hour so we'll talk about
[874 - 875] grilling more so when we're out at the
[875 - 878] grill but cuz there is sugar in this
[878 - 879] marinade we got to be careful otherwise
[879 - 882] we're going to get very charred outside
[882 - 884] a lot quicker than we're looking for
[884 - 885] cool I can just hang out there I'm going
[885 - 888] to wash my hand I'm happy with the color
[888 - 891] of that Rice it's nice and excuse
[891 - 894] me golden I just taste it a piece got
[894 - 895] stum in my mouth heat off I'm just going
[895 - 898] to roll it around this pan for it to the
[898 - 899] pan to lose a bit of it it's heat if you
[899 - 900] leave it in there it's probably going to
[900 - 902] burn going to place it in our M and
[902 - 904] pesel and we just going to leave it
[904 - 905] there to cool down before we start
[905 - 907] pounding it and grinding it so while
[907 - 909] we're waiting for that to cool let's go
[910 - 913] beef so got a nice hot Grill here we
[913 - 915] only going to grill it for a few minutes
[915 - 918] each side cuz we want these especially
[918 - 938] the flank nice and rare
[940 - 940] I'm going to let our meat rest really
[940 - 943] well cuz it's pretty rare so while
[943 - 945] that's resting we're going to ground our
[949 - 949] rice there you go that's what we're
[949 - 951] looking for it's not super fine still
[952 - 954] got some texture but no kind of big bits
[954 - 956] of rice left so to pull the salad
[956 - 958] together it couldn't be simpler like I
[958 - 959] was saying heavy on the herbs heavy on
[959 - 962] the mint heavy on the coriander some of
[962 - 964] the typ basle give it a
[964 - 968] tear and the Vietnamese mint cherry
[968 - 971] tomatoes shots I like shalots so we're
[971 - 973] going to go kind of heavy we have our
[973 - 976] toasted rice forgot what rice was for a
[976 - 978] second there some chili flakes you can
[978 - 980] just use ordinary chili flakes this is
[980 - 982] like a I think it's a tie style chili
[982 - 983] flake I think it's actually just whole
[983 - 985] ground chilies it's quite spicy I get it
[985 - 989] down at my local Asian grosser juice of
[989 - 991] one lime and then a little bit of fish
[991 - 993] sauce and our
[993 - 996] steak so we're going to slice this nice
[996 - 998] and thin Against the Grain it's a nice
[1006 - 1006] pieces looking good so you're going to
[1006 - 1008] put a fair amount of your steak for each
[1008 - 1011] salad in the bowl we're going to give it
[1011 - 1014] a toss nicely and time to
[1014 - 1017] play I honestly think clean hands are
[1017 - 1020] the best tools to play salads just tongs
[1020 - 1023] to squash things so that I just like to
[1023 - 1024] kind of build up a bit on the
[1024 - 1026] ingredients make sure we can see a lot
[1026 - 1027] of the tomatoes so that's good but a
[1027 - 1030] couple of extra pieces of chalot couple
[1030 - 1032] nice fresh pieces of coriander little
[1032 - 1034] sprinkle of chili and then a couple
[1034 - 1037] extra pieces of
[1040 - 1040] beef there you go TI beef salad with a
[1040 - 1042] flank steak I'll make the one with the
[1042 - 1050] riye and then we'll taste and compare
[1053 - 1053] let's have a taste bit of extra lime
[1053 - 1057] we're going to start with the
[1061 - 1061] flank spicy a delicious salad B
[1062 - 1064] delicious steak it's not chewy at all
[1064 - 1067] you know you got those nice small fibers
[1067 - 1068] cuz we cut it against the grain and you
[1068 - 1070] can see that cuz you can literally pull
[1070 - 1073] it apart that's yum I love the salad
[1073 - 1076] let's try the
[1079 - 1079] Waggy also delicious definitely a tender
[1079 - 1081] cut of state and the fattiness of the
[1081 - 1085] Wago is really nice in that really sharp
[1085 - 1087] spicy zesty salad it works actually
[1087 - 1089] works really well you do lose a bit of
[1089 - 1091] that Waggy flavor cuz there's a lot of
[1091 - 1093] you know strong flavors in the salad so
[1093 - 1094] they've both got their own pros and cons
[1094 - 1097] for me the flank Pro is it's still
[1097 - 1100] tender but it's super affordable which
[1100 - 1102] means you can be more generous with the
[1102 - 1104] wagu pro is the fact that the fat level
[1104 - 1106] is a lot higher which I think actually
[1106 - 1108] adds something to the salad but you do
[1108 - 1110] going to lose a bit of that wagu flavor
[1110 - 1111] just with all those other really
[1111 - 1113] powerful ingredients but both a
[1113 - 1115] fantastic option look if I'm going to
[1115 - 1117] make the salad for my friends and family
[1117 - 1118] I'm honestly going to go for the Flank
[1118 - 1120] In this scenario i' probably save my
[1120 - 1123] wagu steaks to eat as steaks but if
[1123 - 1125] you've got the cash and you want to
[1125 - 1127] spend it it's not going to be bad it's
[1127 - 1128] actually going to be delicious and I
[1128 - 1130] think that fattiness of that Wu actually
[1130 - 1132] adds something really nice to the salad
[1132 - 1133] so quick recap if you're going to buy
[1133 - 1136] some of those cheaper cups of steak like
[1136 - 1139] bavet skirt steak flat iron oy blade
[1139 - 1140] which is another great one we didn't
[1140 - 1141] talk about today make sure you don't
[1142 - 1143] cook them over medium even you know
[1143 - 1146] medium rare rare at best if you're
[1146 - 1147] someone that likes your steak medium
[1147 - 1150] well I would seriously suggest you go to
[1150 - 1151] a rump or something like that and if
[1151 - 1153] you're going to buy a wagu then go talk
[1153 - 1155] to your butcher about what marble score
[1155 - 1157] suits what you're doing Instagram's done
[1157 - 1158] a great job of selling wagu in the last
[1159 - 1160] few years us food creators love it cuz
[1160 - 1162] it's got a great w Factor this big piece
[1162 - 1165] of Highly marbled you know super high
[1165 - 1167] score wagu it's delicious in certain
[1167 - 1168] things but you can't eat a lot of it so
[1168 - 1170] if you're trying to eat a 300 G steak in
[1170 - 1172] my opinion you don't want anything over
[1172 - 1173] kind of a marble score six and the only
[1173 - 1175] people that are going to stock stuff
[1175 - 1177] like that is your local butcher so go
[1177 - 1179] make friends with them and start buying
[1179 - 1181] you meat there anyway legends that was a
[1181 - 1182] fun one to make thank you so much for
[1182 - 1184] watching we'll see you next week for
[1184 - 1185] another video and thanks again to
[1185 - 1187] Australian for sponsoring this video