[3 - 3] Jeru this is Kenji today in our
[3 - 4] Jeru this is Kenji today in our continuing<00:00:03.689><c> quarantine</c><00:00:04.170><c> cooking</c><00:00:04.440><c> series</c><00:00:04.740><c> I'm</c>
[4 - 4] continuing quarantine cooking series I'm
[4 - 6] continuing quarantine cooking series I'm going<00:00:05.100><c> to</c><00:00:05.160><c> be</c><00:00:05.250><c> making</c><00:00:05.370><c> pasta</c><00:00:05.819><c> a</c><00:00:06.000><c> la</c><00:00:06.150><c> garita</c>
[6 - 6] going to be making pasta a la garita
[6 - 9] going to be making pasta a la garita I've<00:00:07.109><c> already</c><00:00:07.410><c> done</c><00:00:07.620><c> two</c><00:00:08.490><c> of</c><00:00:08.639><c> the</c><00:00:08.790><c> classic</c>
[9 - 9] I've already done two of the classic
[9 - 11] I've already done two of the classic Roman<00:00:09.510><c> pasta</c><00:00:09.960><c> dishes</c><00:00:10.139><c> my</c><00:00:10.740><c> bastardized</c>
[11 - 11] Roman pasta dishes my bastardized
[11 - 13] Roman pasta dishes my bastardized version<00:00:11.400><c> of</c><00:00:11.670><c> cacio</c><00:00:11.969><c> e</c><00:00:12.030><c> pepe</c><00:00:12.360><c> and</c><00:00:12.540><c> amatriciana</c>
[13 - 13] version of cacio e pepe and amatriciana
[13 - 15] version of cacio e pepe and amatriciana so<00:00:14.309><c> today</c><00:00:14.580><c> we're</c><00:00:14.700><c> gonna</c><00:00:14.790><c> do</c><00:00:14.940><c> a</c><00:00:14.969><c> Lucretia</c><00:00:15.570><c> which</c>
[15 - 15] so today we're gonna do a Lucretia which
[15 - 17] so today we're gonna do a Lucretia which is<00:00:15.839><c> one</c><00:00:16.410><c> of</c><00:00:16.529><c> the</c><00:00:16.619><c> oldest</c><00:00:17.070><c> one</c><00:00:17.190><c> maybe</c><00:00:17.369><c> maybe</c>
[17 - 17] is one of the oldest one maybe maybe
[17 - 20] is one of the oldest one maybe maybe it's<00:00:17.850><c> the</c><00:00:17.940><c> oldest</c><00:00:18.270><c> of</c><00:00:18.420><c> them</c><00:00:18.650><c> but</c><00:00:19.650><c> it's</c>
[20 - 20] it's the oldest of them but it's
[20 - 22] it's the oldest of them but it's relatively<00:00:21.119><c> simple</c><00:00:21.330><c> it's</c><00:00:21.570><c> a</c><00:00:21.630><c> sauce</c><00:00:21.840><c> of</c>
[22 - 22] relatively simple it's a sauce of
[22 - 25] relatively simple it's a sauce of guanciale<00:00:23.789><c> in</c><00:00:24.630><c> this</c><00:00:24.840><c> case</c><00:00:25.019><c> I'm</c><00:00:25.170><c> just</c><00:00:25.199><c> using</c>
[25 - 25] guanciale in this case I'm just using
[25 - 27] guanciale in this case I'm just using some<00:00:25.560><c> pancetta</c><00:00:25.830><c> that</c><00:00:26.130><c> my</c><00:00:26.369><c> sous-chef</c><00:00:26.730><c> Eric</c>
[27 - 27] some pancetta that my sous-chef Eric
[27 - 28] some pancetta that my sous-chef Eric made<00:00:27.410><c> the</c><00:00:28.410><c> difference</c><00:00:28.619><c> between</c><00:00:28.710><c> that</c>
[28 - 28] made the difference between that
[28 - 30] made the difference between that guanciale<00:00:29.250><c> is</c><00:00:29.369><c> cured</c><00:00:29.640><c> pork</c><00:00:29.789><c> jowl</c><00:00:30.150><c> whereas</c>
[30 - 30] guanciale is cured pork jowl whereas
[30 - 33] guanciale is cured pork jowl whereas whereas<00:00:31.740><c> pancetta</c><00:00:32.099><c> is</c><00:00:32.250><c> cured</c><00:00:32.730><c> pork</c><00:00:32.910><c> belly</c>
[33 - 33] whereas pancetta is cured pork belly
[33 - 35] whereas pancetta is cured pork belly guanciale<00:00:34.530><c> has</c><00:00:34.680><c> a</c><00:00:34.710><c> kind</c><00:00:34.920><c> of</c><00:00:34.950><c> funky</c><00:00:35.309><c> ER</c><00:00:35.370><c> flavor</c>
[35 - 35] guanciale has a kind of funky ER flavor
[35 - 38] guanciale has a kind of funky ER flavor then<00:00:35.840><c> then</c><00:00:36.840><c> pancetta</c><00:00:37.500><c> does</c><00:00:37.710><c> but</c><00:00:37.950><c> pancetta</c>
[38 - 38] then then pancetta does but pancetta
[38 - 40] then then pancetta does but pancetta works<00:00:38.760><c> just</c><00:00:38.910><c> fine</c><00:00:39.030><c> or</c><00:00:39.329><c> even</c><00:00:39.360><c> do</c><00:00:39.660><c> bacon</c><00:00:39.930><c> works</c>
[40 - 40] works just fine or even do bacon works
[40 - 40] works just fine or even do bacon works just<00:00:40.350><c> fine</c>
[40 - 44] just fine so<00:00:41.040><c> this</c><00:00:41.190><c> dish</c><00:00:41.340><c> is</c><00:00:41.489><c> pasta</c><00:00:42.270><c> with</c><00:00:43.250><c> guanciale</c><00:00:44.250><c> or</c>
[44 - 44] so this dish is pasta with guanciale or
[44 - 48] so this dish is pasta with guanciale or or<00:00:45.079><c> pancetta</c><00:00:46.079><c> black</c><00:00:46.739><c> pepper</c><00:00:47.010><c> and</c><00:00:47.570><c> pecorino</c>
[48 - 48] or pancetta black pepper and pecorino
[48 - 51] or pancetta black pepper and pecorino romano<00:00:48.690><c> cheese</c><00:00:49.670><c> which</c><00:00:50.670><c> is</c><00:00:50.789><c> from</c><00:00:51.000><c> again</c><00:00:51.420><c> Lazio</c>
[51 - 51] romano cheese which is from again Lazio
[51 - 55] romano cheese which is from again Lazio not<00:00:52.260><c> as</c><00:00:53.250><c> I</c><00:00:53.430><c> once</c><00:00:53.640><c> said</c><00:00:53.940><c> Emilia</c><00:00:54.780><c> Romagna</c>
[55 - 55] not as I once said Emilia Romagna
[55 - 58] not as I once said Emilia Romagna which<00:00:55.530><c> is</c><00:00:56.390><c> silly</c><00:00:57.390><c> of</c><00:00:57.539><c> me</c><00:00:57.840><c> silly</c><00:00:58.109><c> silly</c><00:00:58.410><c> silly</c>
[58 - 58] which is silly of me silly silly silly
[58 - 61] which is silly of me silly silly silly I'm<00:00:59.730><c> gonna</c><00:00:59.910><c> get</c><00:01:00.000><c> this</c><00:01:00.090><c> going</c><00:01:00.270><c> I'm</c><00:01:00.660><c> gonna</c><00:01:00.870><c> add</c><00:01:01.050><c> a</c>
[61 - 61] I'm gonna get this going I'm gonna add a
[61 - 62] I'm gonna get this going I'm gonna add a little<00:01:01.140><c> bit</c><00:01:01.559><c> of</c><00:01:01.590><c> water</c><00:01:01.829><c> here</c><00:01:02.100><c> this</c><00:01:02.190><c> is</c><00:01:02.309><c> just</c><00:01:02.489><c> a</c>
[62 - 62] little bit of water here this is just a
[62 - 63] little bit of water here this is just a different<00:01:02.789><c> way</c><00:01:02.879><c> to</c><00:01:02.910><c> do</c><00:01:03.210><c> it</c><00:01:03.359><c> you</c><00:01:03.539><c> can</c><00:01:03.690><c> start</c>
[63 - 63] different way to do it you can start
[63 - 65] different way to do it you can start with<00:01:03.989><c> a</c><00:01:04.019><c> little</c><00:01:04.049><c> bit</c><00:01:04.260><c> of</c><00:01:04.320><c> oil</c><00:01:04.589><c> if</c><00:01:05.040><c> you</c><00:01:05.100><c> want</c>
[65 - 65] with a little bit of oil if you want
[65 - 66] with a little bit of oil if you want olive<00:01:05.519><c> oil</c><00:01:05.670><c> I'm</c><00:01:05.820><c> serving</c><00:01:06.030><c> with</c><00:01:06.119><c> a</c><00:01:06.150><c> little</c><00:01:06.299><c> bit</c>
[66 - 66] olive oil I'm serving with a little bit
[66 - 67] olive oil I'm serving with a little bit of<00:01:06.479><c> water</c><00:01:06.659><c> what's</c><00:01:06.930><c> gonna</c><00:01:07.080><c> that's</c><00:01:07.200><c> gonna</c><00:01:07.350><c> do</c><00:01:07.560><c> is</c>
[67 - 67] of water what's gonna that's gonna do is
[67 - 70] of water what's gonna that's gonna do is that<00:01:07.799><c> it's</c><00:01:08.159><c> gonna</c><00:01:08.280><c> get</c><00:01:08.549><c> the</c><00:01:09.150><c> fat</c><00:01:09.390><c> rendering</c><00:01:09.930><c> a</c>
[70 - 70] that it's gonna get the fat rendering a
[70 - 71] that it's gonna get the fat rendering a little<00:01:10.260><c> bit</c><00:01:10.380><c> so</c><00:01:10.530><c> by</c><00:01:10.650><c> the</c><00:01:10.710><c> time</c><00:01:10.920><c> the</c><00:01:11.070><c> water</c>
[71 - 71] little bit so by the time the water
[71 - 73] little bit so by the time the water evaporates<00:01:11.909><c> there's</c><00:01:12.390><c> gonna</c><00:01:12.510><c> be</c><00:01:12.659><c> a</c><00:01:12.689><c> nice</c><00:01:12.869><c> layer</c>
[73 - 73] evaporates there's gonna be a nice layer
[73 - 75] evaporates there's gonna be a nice layer of<00:01:13.350><c> fat</c><00:01:13.650><c> in</c><00:01:13.830><c> the</c><00:01:14.220><c> bottom</c><00:01:14.520><c> of</c><00:01:14.610><c> the</c><00:01:14.700><c> pan</c><00:01:14.909><c> so</c><00:01:15.150><c> that</c>
[75 - 75] of fat in the bottom of the pan so that
[75 - 77] of fat in the bottom of the pan so that the<00:01:15.960><c> pancetta</c><00:01:16.320><c> can</c><00:01:16.650><c> start</c><00:01:16.890><c> to</c><00:01:16.979><c> crisp</c><00:01:17.189><c> without</c>
[77 - 77] the pancetta can start to crisp without
[77 - 79] the pancetta can start to crisp without really<00:01:17.670><c> sticking</c><00:01:17.909><c> to</c><00:01:18.030><c> the</c><00:01:18.180><c> pan</c><00:01:18.320><c> that's</c><00:01:19.320><c> prime</c>
[79 - 79] really sticking to the pan that's prime
[79 - 81] really sticking to the pan that's prime or<00:01:19.650><c> pancetta</c><00:01:19.950><c> than</c><00:01:20.159><c> I</c><00:01:20.250><c> need</c><00:01:20.400><c> so</c><00:01:20.430><c> I'll</c><00:01:20.759><c> save</c>
[81 - 81] or pancetta than I need so I'll save
[81 - 83] or pancetta than I need so I'll save some<00:01:21.420><c> of</c><00:01:21.450><c> that</c><00:01:21.540><c> later</c>
[83 - 83] some of that later
[83 - 85] some of that later alright<00:01:24.210><c> I'm</c><00:01:24.330><c> also</c><00:01:24.450><c> gonna</c><00:01:24.600><c> get</c><00:01:24.780><c> a</c><00:01:24.840><c> pot</c><00:01:25.110><c> of</c>
[85 - 85] alright I'm also gonna get a pot of
[85 - 89] alright I'm also gonna get a pot of water<00:01:25.259><c> going</c><00:01:27.409><c> season</c><00:01:28.409><c> it</c><00:01:28.530><c> not</c><00:01:28.740><c> as</c><00:01:28.890><c> heavily</c><00:01:29.070><c> as</c>
[89 - 89] water going season it not as heavily as
[89 - 92] water going season it not as heavily as you<00:01:29.340><c> would</c><00:01:29.490><c> normal</c><00:01:29.880><c> pasta</c><00:01:30.630><c> water</c><00:01:30.890><c> because</c>
[92 - 92] you would normal pasta water because
[92 - 94] you would normal pasta water because we're<00:01:33.030><c> gonna</c><00:01:33.119><c> be</c><00:01:33.299><c> incorporating</c><00:01:33.810><c> quite</c><00:01:34.049><c> a</c><00:01:34.079><c> bit</c>
[94 - 94] we're gonna be incorporating quite a bit
[94 - 95] we're gonna be incorporating quite a bit of<00:01:34.350><c> it</c><00:01:34.409><c> into</c><00:01:34.530><c> the</c><00:01:34.650><c> sauce</c><00:01:34.920><c> and</c><00:01:35.250><c> we</c><00:01:35.310><c> don't</c><00:01:35.460><c> want</c>
[95 - 95] of it into the sauce and we don't want
[95 - 96] of it into the sauce and we don't want it<00:01:35.640><c> to</c><00:01:35.729><c> become</c><00:01:35.909><c> too</c><00:01:36.090><c> salty</c>
[96 - 96] it to become too salty
[96 - 99] it to become too salty we<00:01:37.200><c> got</c><00:01:37.350><c> rigatoni</c><00:01:37.770><c> you</c><00:01:38.490><c> can</c><00:01:38.640><c> also</c><00:01:38.759><c> make</c><00:01:39.000><c> this</c>
[99 - 99] we got rigatoni you can also make this
[99 - 100] we got rigatoni you can also make this with<00:01:39.329><c> something</c><00:01:39.479><c> like</c><00:01:39.689><c> bucatini</c><00:01:40.110><c> or</c>
[100 - 100] with something like bucatini or
[100 - 102] with something like bucatini or spaghetti<00:01:40.790><c> rigatoni</c><00:01:41.790><c> is</c><00:01:41.939><c> pretty</c><00:01:42.210><c> classic</c>
[102 - 102] spaghetti rigatoni is pretty classic
[102 - 106] spaghetti rigatoni is pretty classic also
[108 - 108] and again you want to look for like the
[108 - 111] and again you want to look for like the relatively<00:01:49.689><c> nice</c><00:01:49.960><c> stuff</c><00:01:50.290><c> made</c><00:01:50.560><c> on</c><00:01:50.770><c> a</c><00:01:50.799><c> brass</c>
[111 - 111] relatively nice stuff made on a brass
[111 - 113] relatively nice stuff made on a brass die<00:01:51.490><c> so</c><00:01:51.820><c> that</c><00:01:51.850><c> it</c><00:01:52.060><c> has</c><00:01:52.240><c> this</c><00:01:53.049><c> white</c><00:01:53.439><c> sort</c><00:01:53.829><c> of</c>
[113 - 113] die so that it has this white sort of
[113 - 115] die so that it has this white sort of starchy<00:01:54.340><c> surface</c><00:01:54.729><c> because</c><00:01:54.909><c> that</c><00:01:55.060><c> surface</c>
[115 - 115] starchy surface because that surface
[115 - 116] starchy surface because that surface starch<00:01:55.899><c> is</c><00:01:56.079><c> what's</c><00:01:56.259><c> gonna</c><00:01:56.350><c> go</c><00:01:56.619><c> off</c><00:01:56.740><c> into</c><00:01:56.890><c> the</c>
[116 - 117] starch is what's gonna go off into the
[117 - 119] starch is what's gonna go off into the water<00:01:57.189><c> and</c><00:01:57.549><c> help</c><00:01:57.759><c> your</c><00:01:57.909><c> sauce</c><00:01:58.060><c> and</c><00:01:58.299><c> Mull</c><00:01:58.450><c> safai</c>
[119 - 119] water and help your sauce and Mull safai
[119 - 121] water and help your sauce and Mull safai you<00:02:00.159><c> don't</c><00:02:00.310><c> need</c><00:02:00.430><c> to</c><00:02:00.520><c> wait</c><00:02:00.640><c> through</c><00:02:00.820><c> water</c><00:02:01.000><c> to</c>
[121 - 121] you don't need to wait through water to
[121 - 125] you don't need to wait through water to come<00:02:01.270><c> to</c><00:02:01.390><c> a</c><00:02:01.420><c> boil</c>
[134 - 134] it means that half of this I think you'd
[134 - 137] it means that half of this I think you'd notice<00:02:15.420><c> so</c><00:02:16.420><c> all</c><00:02:16.599><c> the</c><00:02:16.720><c> Roman</c><00:02:16.959><c> pasta</c><00:02:17.290><c> dishes</c><00:02:17.440><c> by</c>
[137 - 137] notice so all the Roman pasta dishes by
[137 - 139] notice so all the Roman pasta dishes by the<00:02:17.680><c> way</c><00:02:17.830><c> our</c><00:02:17.980><c> are</c><00:02:18.310><c> based</c><00:02:18.670><c> off</c><00:02:18.819><c> similar</c>
[139 - 139] the way our are based off similar
[139 - 141] the way our are based off similar flavors<00:02:19.780><c> so</c><00:02:20.049><c> black</c><00:02:21.010><c> pepper</c>
[141 - 141] flavors so black pepper
[141 - 147] flavors so black pepper pecorino<00:02:23.220><c> gun</c><00:02:24.220><c> Charlie</c><00:02:25.769><c> and</c><00:02:26.769><c> those</c><00:02:26.950><c> are</c><00:02:27.100><c> sort</c>
[147 - 147] pecorino gun Charlie and those are sort
[147 - 148] pecorino gun Charlie and those are sort of<00:02:27.310><c> the</c><00:02:27.430><c> SS</c><00:02:28.090><c> a</c><00:02:28.120><c> little</c><00:02:28.269><c> bit</c><00:02:28.360><c> too</c><00:02:28.450><c> much</c><00:02:28.540><c> black</c>
[148 - 148] of the SS a little bit too much black
[148 - 148] of the SS a little bit too much black pepper
[148 - 150] pepper those<00:02:29.319><c> are</c><00:02:29.440><c> the</c><00:02:29.500><c> basic</c><00:02:29.769><c> flavors</c><00:02:30.069><c> of</c><00:02:30.190><c> Roman</c>
[150 - 150] those are the basic flavors of Roman
[150 - 152] those are the basic flavors of Roman pasta<00:02:30.730><c> Jews</c><00:02:30.849><c> have</c><00:02:30.970><c> you</c><00:02:31.030><c> ever</c><00:02:31.209><c> notice</c><00:02:31.510><c> how</c><00:02:31.540><c> if</c>
[152 - 152] pasta Jews have you ever notice how if
[152 - 154] pasta Jews have you ever notice how if you<00:02:32.290><c> take</c><00:02:32.530><c> a</c><00:02:32.739><c> 3</c><00:02:33.400><c> Musketeers</c><00:02:33.880><c> bar</c><00:02:33.940><c> is</c><00:02:34.390><c> just</c>
[154 - 154] you take a 3 Musketeers bar is just
[154 - 157] you take a 3 Musketeers bar is just nougat<00:02:35.769><c> coated</c><00:02:36.160><c> with</c><00:02:36.250><c> chocolate</c><00:02:36.280><c> and</c><00:02:36.849><c> then</c><00:02:37.299><c> if</c>
[157 - 157] nougat coated with chocolate and then if
[157 - 159] nougat coated with chocolate and then if you<00:02:37.480><c> add</c><00:02:37.599><c> caramel</c><00:02:38.380><c> to</c><00:02:38.530><c> it</c><00:02:38.620><c> it</c><00:02:38.739><c> becomes</c><00:02:38.950><c> a</c><00:02:39.040><c> Milky</c>
[159 - 159] you add caramel to it it becomes a Milky
[159 - 161] you add caramel to it it becomes a Milky Way<00:02:39.489><c> bar</c><00:02:39.670><c> or</c><00:02:40.120><c> a</c><00:02:40.209><c> mars</c><00:02:40.540><c> bar</c><00:02:40.599><c> if</c><00:02:40.840><c> you're</c><00:02:40.930><c> in</c><00:02:40.989><c> the</c>
[161 - 161] Way bar or a mars bar if you're in the
[161 - 163] Way bar or a mars bar if you're in the UK<00:02:41.170><c> and</c><00:02:41.530><c> then</c><00:02:41.950><c> if</c><00:02:42.069><c> you</c><00:02:42.160><c> add</c><00:02:42.280><c> peanuts</c><00:02:42.760><c> to</c><00:02:42.880><c> that</c>
[163 - 163] UK and then if you add peanuts to that
[163 - 165] UK and then if you add peanuts to that it<00:02:43.299><c> becomes</c><00:02:43.390><c> a</c><00:02:43.900><c> Snickers</c><00:02:44.290><c> and</c><00:02:44.530><c> then</c><00:02:45.130><c> if</c><00:02:45.220><c> you</c>
[165 - 165] it becomes a Snickers and then if you
[165 - 167] it becomes a Snickers and then if you take<00:02:45.459><c> away</c><00:02:45.640><c> the</c><00:02:45.849><c> new</c><00:02:46.000><c> got</c><00:02:46.209><c> it</c><00:02:46.720><c> becomes</c><00:02:47.110><c> a</c><00:02:47.410><c> Baby</c>
[167 - 167] take away the new got it becomes a Baby
[167 - 168] take away the new got it becomes a Baby Ruth<00:02:47.769><c> so</c><00:02:48.130><c> they're</c><00:02:48.250><c> all</c><00:02:48.340><c> kind</c><00:02:48.489><c> just</c><00:02:48.580><c> like</c>
[168 - 168] Ruth so they're all kind just like
[168 - 170] Ruth so they're all kind just like variations<00:02:49.510><c> are</c><00:02:49.600><c> the</c><00:02:49.660><c> same</c><00:02:49.840><c> thing</c><00:02:49.989><c> and</c><00:02:50.049><c> that's</c>
[170 - 170] variations are the same thing and that's
[170 - 172] variations are the same thing and that's kind<00:02:50.350><c> of</c><00:02:50.380><c> like</c><00:02:50.470><c> what</c><00:02:50.650><c> Roman</c><00:02:51.640><c> pasta</c><00:02:51.970><c> dishes</c><00:02:52.120><c> are</c>
[172 - 172] kind of like what Roman pasta dishes are
[172 - 174] kind of like what Roman pasta dishes are served<00:02:52.570><c> cacio</c><00:02:53.320><c> e</c><00:02:53.350><c> pepe</c><00:02:53.739><c> is</c><00:02:53.799><c> just</c><00:02:54.130><c> black</c><00:02:54.640><c> pepper</c>
[174 - 174] served cacio e pepe is just black pepper
[174 - 178] served cacio e pepe is just black pepper and<00:02:55.600><c> pecorino</c><00:02:55.989><c> romano</c><00:02:56.079><c> if</c><00:02:56.980><c> you</c><00:02:57.100><c> add</c><00:02:57.220><c> some</c><00:02:57.549><c> one</c>
[178 - 178] and pecorino romano if you add some one
[178 - 181] and pecorino romano if you add some one chili<00:02:58.450><c> to</c><00:02:58.630><c> it</c><00:02:58.660><c> it</c><00:02:58.900><c> becomes</c><00:02:59.609><c> Alegria</c><00:03:00.989><c> that's</c>
[181 - 181] chili to it it becomes Alegria that's
[181 - 184] chili to it it becomes Alegria that's GRI<00:03:02.410><c> CI</c><00:03:02.890><c> a</c><00:03:03.069><c> and</c><00:03:03.700><c> if</c><00:03:03.940><c> you</c><00:03:03.970><c> add</c><00:03:04.150><c> tomatoes</c><00:03:04.510><c> to</c><00:03:04.630><c> that</c>
[184 - 184] GRI CI a and if you add tomatoes to that
[184 - 189] GRI CI a and if you add tomatoes to that it<00:03:05.290><c> becomes</c><00:03:05.819><c> I'm</c><00:03:06.819><c> a</c><00:03:06.940><c> treat</c><00:03:07.090><c> China</c><00:03:07.329><c> and</c><00:03:08.140><c> if</c><00:03:09.130><c> you</c>
[189 - 189] it becomes I'm a treat China and if you
[189 - 191] it becomes I'm a treat China and if you take<00:03:09.370><c> away</c><00:03:09.430><c> the</c><00:03:09.670><c> tomatoes</c><00:03:10.180><c> and</c><00:03:10.299><c> add</c><00:03:10.420><c> an</c><00:03:10.510><c> egg</c><00:03:10.690><c> it</c>
[191 - 191] take away the tomatoes and add an egg it
[191 - 193] take away the tomatoes and add an egg it becomes<00:03:11.769><c> carbonara</c><00:03:12.489><c> so</c><00:03:12.790><c> they're</c><00:03:12.940><c> all</c>
[193 - 193] becomes carbonara so they're all
[193 - 195] becomes carbonara so they're all variations<00:03:13.660><c> on</c><00:03:13.989><c> the</c><00:03:14.079><c> same</c><00:03:14.109><c> theme</c><00:03:14.290><c> got</c><00:03:15.100><c> a</c><00:03:15.130><c> black</c>
[195 - 195] variations on the same theme got a black
[195 - 197] variations on the same theme got a black pepper<00:03:15.489><c> here</c><00:03:15.730><c> I'm</c><00:03:15.790><c> gonna</c><00:03:15.880><c> take</c><00:03:16.090><c> some</c><00:03:16.299><c> pecorino</c>
[197 - 197] pepper here I'm gonna take some pecorino
[197 - 199] pepper here I'm gonna take some pecorino black<00:03:18.760><c> pepper</c><00:03:18.940><c> you</c><00:03:19.000><c> don't</c><00:03:19.180><c> have</c><00:03:19.269><c> to</c><00:03:19.359><c> do</c><00:03:19.480><c> it</c><00:03:19.510><c> in</c>
[199 - 199] black pepper you don't have to do it in
[199 - 200] black pepper you don't have to do it in the<00:03:19.720><c> mortar</c><00:03:19.930><c> and</c><00:03:19.989><c> pestle</c>
[200 - 200] the mortar and pestle
[200 - 202] the mortar and pestle in<00:03:20.769><c> the</c><00:03:20.859><c> Moka</c><00:03:21.280><c> hit</c><00:03:21.400><c> they</c><00:03:21.519><c> in</c><00:03:21.639><c> this</c><00:03:21.700><c> case</c><00:03:21.910><c> but</c><00:03:22.690><c> I</c>
[202 - 202] in the Moka hit they in this case but I
[202 - 205] in the Moka hit they in this case but I like<00:03:23.109><c> how</c><00:03:23.260><c> it</c><00:03:23.609><c> the</c><00:03:24.609><c> control</c><00:03:25.000><c> you</c><00:03:25.150><c> get</c><00:03:25.239><c> over</c><00:03:25.480><c> the</c>
[205 - 205] like how it the control you get over the
[205 - 208] like how it the control you get over the size<00:03:26.440><c> of</c><00:03:26.739><c> the</c><00:03:26.829><c> grind</c><00:03:27.100><c> and</c><00:03:27.639><c> also</c><00:03:27.880><c> gives</c><00:03:28.060><c> you</c><00:03:28.150><c> a</c>
[208 - 208] size of the grind and also gives you a
[208 - 210] size of the grind and also gives you a little<00:03:28.269><c> bit</c><00:03:28.450><c> of</c><00:03:28.510><c> variation</c><00:03:28.840><c> in</c><00:03:29.230><c> texture</c><00:03:29.650><c> I</c>
[210 - 210] little bit of variation in texture I
[210 - 212] little bit of variation in texture I like<00:03:31.120><c> it</c><00:03:31.359><c> better</c><00:03:31.510><c> than</c><00:03:31.690><c> doing</c><00:03:31.840><c> it</c><00:03:31.959><c> in</c><00:03:32.109><c> a</c><00:03:32.139><c> pepper</c>
[212 - 212] like it better than doing it in a pepper
[212 - 214] like it better than doing it in a pepper mill<00:03:32.430><c> certainly</c><00:03:33.430><c> better</c><00:03:33.579><c> than</c><00:03:33.670><c> doing</c><00:03:33.880><c> free</c>
[214 - 214] mill certainly better than doing free
[214 - 217] mill certainly better than doing free ground<00:03:34.840><c> stuff</c><00:03:36.150><c> so</c><00:03:37.150><c> I</c><00:03:37.180><c> think</c><00:03:37.299><c> that</c><00:03:37.510><c> was</c><00:03:37.600><c> half</c><00:03:37.780><c> a</c>
[217 - 217] ground stuff so I think that was half a
[217 - 219] ground stuff so I think that was half a pound<00:03:38.019><c> of</c><00:03:38.170><c> pasta</c><00:03:38.579><c> you</c><00:03:39.579><c> don't</c><00:03:39.730><c> have</c><00:03:39.819><c> to</c><00:03:39.880><c> be</c>
[219 - 219] pound of pasta you don't have to be
[219 - 221] pound of pasta you don't have to be super<00:03:40.150><c> precise</c><00:03:40.540><c> and</c><00:03:40.690><c> measurement</c><00:03:40.959><c> that</c><00:03:41.049><c> was</c>
[221 - 221] super precise and measurement that was
[221 - 222] super precise and measurement that was about<00:03:41.230><c> have</c><00:03:41.380><c> fun</c><00:03:41.560><c> a</c><00:03:41.590><c> pasta</c><00:03:41.950><c> probably</c><00:03:42.190><c> got</c><00:03:42.280><c> the</c>
[222 - 222] about have fun a pasta probably got the
[222 - 224] about have fun a pasta probably got the same<00:03:42.549><c> amount</c><00:03:42.700><c> of</c><00:03:42.970><c> pancetta</c><00:03:43.630><c> although</c><00:03:43.959><c> I'll</c>
[224 - 224] same amount of pancetta although I'll
[224 - 226] same amount of pancetta although I'll take<00:03:44.200><c> some</c><00:03:44.350><c> of</c><00:03:44.380><c> that</c><00:03:44.470><c> pancetta</c><00:03:44.769><c> out</c><00:03:45.329><c> and</c><00:03:46.329><c> this</c>
[226 - 226] take some of that pancetta out and this
[226 - 229] take some of that pancetta out and this is<00:03:46.480><c> like</c><00:03:46.750><c> an</c><00:03:46.989><c> ounce</c><00:03:47.950><c> ounce</c><00:03:48.459><c> and</c><00:03:48.760><c> a</c><00:03:48.790><c> half</c><00:03:48.819><c> of</c>
[229 - 229] is like an ounce ounce and a half of
[229 - 233] is like an ounce ounce and a half of pecorino<00:03:50.139><c> romano</c><00:03:50.850><c> sheep's</c><00:03:51.850><c> milk</c><00:03:52.000><c> cheese</c>
[233 - 233] pecorino romano sheep's milk cheese
[233 - 235] pecorino romano sheep's milk cheese aged<00:03:53.719><c> if</c><00:03:54.530><c> you</c><00:03:54.620><c> don't</c><00:03:54.769><c> have</c><00:03:54.920><c> it</c><00:03:55.040><c> can't</c><00:03:55.579><c> get</c><00:03:55.760><c> it</c>
[235 - 235] aged if you don't have it can't get it
[235 - 238] aged if you don't have it can't get it you<00:03:55.909><c> can</c><00:03:56.090><c> use</c><00:03:56.209><c> parmesan</c><00:03:56.629><c> will</c><00:03:57.500><c> work</c><00:03:57.620><c> just</c><00:03:57.650><c> fine</c>
[238 - 238] you can use parmesan will work just fine
[238 - 239] you can use parmesan will work just fine it'll<00:03:58.219><c> taste</c><00:03:58.370><c> different</c><00:03:58.730><c> our</c><00:03:59.239><c> sounds</c><00:03:59.480><c> not</c>
[239 - 239] it'll taste different our sounds not
[239 - 242] it'll taste different our sounds not quite<00:03:59.780><c> as</c><00:03:59.900><c> kind</c><00:04:00.109><c> of</c><00:04:01.269><c> mmm</c><00:04:02.269><c> I</c><00:04:02.390><c> don't</c><00:04:02.450><c> know</c><00:04:02.540><c> what</c>
[242 - 242] quite as kind of mmm I don't know what
[242 - 246] quite as kind of mmm I don't know what you<00:04:02.750><c> call</c><00:04:02.900><c> it</c><00:04:03.019><c> piquant</c><00:04:04.629><c> not</c><00:04:05.629><c> quite</c><00:04:05.780><c> as</c><00:04:05.900><c> sharp</c>
[246 - 246] you call it piquant not quite as sharp
[246 - 248] you call it piquant not quite as sharp I'm<00:04:07.489><c> definitely</c><00:04:07.790><c> not</c><00:04:07.879><c> as</c><00:04:08.000><c> barnyard</c><00:04:08.480><c> you</c><00:04:08.629><c> get</c>
[248 - 248] I'm definitely not as barnyard you get
[248 - 250] I'm definitely not as barnyard you get the<00:04:08.840><c> kind</c><00:04:08.989><c> of</c><00:04:09.049><c> barnyard</c><00:04:09.319><c> eNOS</c><00:04:09.650><c> from</c><00:04:09.799><c> the</c><00:04:09.920><c> and</c>
[250 - 250] the kind of barnyard eNOS from the and
[250 - 258] the kind of barnyard eNOS from the and the<00:04:10.459><c> sheep</c><00:04:11.650><c> yeah</c><00:04:17.560><c> alright</c><00:04:18.560><c> let's</c><00:04:18.620><c> see</c><00:04:18.829><c> how</c>
[258 - 258] the sheep yeah alright let's see how
[258 - 264] the sheep yeah alright let's see how we're<00:04:19.070><c> doing</c><00:04:19.100><c> over</c><00:04:19.370><c> here</c><00:04:23.740><c> so</c><00:04:24.740><c> you</c><00:04:24.770><c> can</c><00:04:24.830><c> see</c>
[264 - 265] we're doing over here so you can see
[265 - 267] we're doing over here so you can see that<00:04:25.130><c> water</c><00:04:25.280><c> just</c><00:04:25.900><c> about</c><00:04:26.900><c> evaporated</c><00:04:27.080><c> off</c><00:04:27.530><c> and</c>
[267 - 267] that water just about evaporated off and
[267 - 269] that water just about evaporated off and some<00:04:28.430><c> of</c><00:04:28.520><c> the</c><00:04:28.580><c> fat</c><00:04:28.729><c> from</c><00:04:28.759><c> the</c><00:04:28.970><c> pancetta</c><00:04:29.240><c> has</c>
[269 - 269] some of the fat from the pancetta has
[269 - 271] some of the fat from the pancetta has already<00:04:29.840><c> started</c><00:04:30.020><c> rendering</c><00:04:30.500><c> and</c><00:04:31.130><c> that's</c>
[271 - 271] already started rendering and that's
[271 - 273] already started rendering and that's what's<00:04:31.430><c> gonna</c><00:04:31.520><c> let</c><00:04:31.729><c> it</c><00:04:31.880><c> crisp</c><00:04:32.330><c> up</c><00:04:32.509><c> nicely</c><00:04:32.780><c> you</c>
[273 - 273] what's gonna let it crisp up nicely you
[273 - 274] what's gonna let it crisp up nicely you can<00:04:33.440><c> use</c><00:04:33.530><c> this</c><00:04:33.620><c> trick</c><00:04:33.860><c> anytime</c><00:04:34.250><c> you're</c><00:04:34.400><c> doing</c>
[274 - 274] can use this trick anytime you're doing
[274 - 276] can use this trick anytime you're doing so<00:04:34.610><c> big</c><00:04:34.849><c> and</c><00:04:35.000><c> lardons</c><00:04:35.440><c> pancetta</c><00:04:36.440><c> guanciale</c>
[276 - 276] so big and lardons pancetta guanciale
[276 - 278] so big and lardons pancetta guanciale and<00:04:37.039><c> it</c><00:04:37.190><c> got</c><00:04:37.280><c> a</c><00:04:37.310><c> fatty</c><00:04:37.580><c> pork</c><00:04:37.849><c> product</c><00:04:38.180><c> that</c><00:04:38.270><c> you</c>
[278 - 278] and it got a fatty pork product that you
[278 - 281] and it got a fatty pork product that you want<00:04:38.509><c> to</c><00:04:38.570><c> crisp</c><00:04:39.110><c> up</c><00:04:39.229><c> in</c><00:04:39.349><c> the</c><00:04:39.410><c> skillet</c><00:04:40.449><c> I'll</c><00:04:41.449><c> be</c>
[281 - 281] want to crisp up in the skillet I'll be
[281 - 287] want to crisp up in the skillet I'll be back<00:04:41.720><c> in</c><00:04:41.750><c> about</c><00:04:41.930><c> Oh</c><00:04:42.610><c> probably</c><00:04:43.610><c> six</c><00:04:44.330><c> minutes</c><00:04:44.660><c> oh</c>
[290 - 290] um I wanted to quickly while we're here
[290 - 293] um I wanted to quickly while we're here well<00:04:51.349><c> first</c><00:04:51.380><c> of</c><00:04:51.590><c> all</c><00:04:51.650><c> I</c><00:04:51.710><c> want</c><00:04:51.830><c> to</c><00:04:51.889><c> give</c><00:04:51.919><c> my</c><00:04:52.990><c> my</c>
[293 - 293] well first of all I want to give my my
[293 - 297] well first of all I want to give my my spoon<00:04:54.229><c> go</c><00:04:54.440><c> oh</c><00:04:54.590><c> right</c><00:04:55.190><c> here</c><00:04:56.530><c> we</c><00:04:57.530><c> do</c><00:04:57.620><c> the</c><00:04:57.710><c> pinch</c>
[297 - 297] spoon go oh right here we do the pinch
[297 - 301] spoon go oh right here we do the pinch at<00:04:58.039><c> a</c><00:04:58.070><c> little</c><00:04:58.310><c> toss</c><00:04:59.500><c> you</c><00:05:00.500><c> can</c><00:05:00.650><c> definitely</c><00:05:00.770><c> see</c>
[301 - 301] at a little toss you can definitely see
[301 - 303] at a little toss you can definitely see now<00:05:01.220><c> all</c><00:05:01.250><c> that</c><00:05:01.460><c> fat</c><00:05:01.699><c> coming</c><00:05:02.000><c> out</c><00:05:02.090><c> right</c><00:05:02.330><c> and</c>
[303 - 303] now all that fat coming out right and
[303 - 304] now all that fat coming out right and also<00:05:03.289><c> it's</c><00:05:03.409><c> okay</c><00:05:03.620><c> that</c><00:05:03.800><c> we're</c><00:05:03.889><c> getting</c><00:05:03.949><c> a</c>
[304 - 304] also it's okay that we're getting a
[304 - 306] also it's okay that we're getting a little<00:05:04.220><c> bit</c><00:05:04.400><c> of</c><00:05:04.550><c> browning</c><00:05:05.270><c> on</c><00:05:05.570><c> the</c><00:05:05.599><c> sides</c><00:05:05.900><c> on</c>
[306 - 306] little bit of browning on the sides on
[306 - 307] little bit of browning on the sides on the<00:05:06.260><c> sides</c><00:05:06.919><c> of</c><00:05:07.010><c> the</c><00:05:07.070><c> pan</c><00:05:07.220><c> here</c>
[307 - 307] the sides of the pan here
[307 - 309] the sides of the pan here all<00:05:07.849><c> that</c><00:05:08.090><c> stuff</c><00:05:08.300><c> we're</c><00:05:08.419><c> gonna</c><00:05:08.510><c> deglaze</c><00:05:08.840><c> and</c>
[309 - 309] all that stuff we're gonna deglaze and
[309 - 311] all that stuff we're gonna deglaze and it's<00:05:09.620><c> gonna</c><00:05:09.710><c> have</c><00:05:09.919><c> flavor</c><00:05:10.190><c> to</c><00:05:10.370><c> the</c><00:05:10.490><c> sauce</c>
[311 - 311] it's gonna have flavor to the sauce
[311 - 312] it's gonna have flavor to the sauce later<00:05:11.330><c> on</c>
[312 - 313] later on by<00:05:12.470><c> the</c><00:05:12.530><c> way</c><00:05:12.620><c> moderately</c><00:05:13.070><c> low</c><00:05:13.280><c> heat</c><00:05:13.580><c> here</c><00:05:13.849><c> we</c>
[313 - 313] by the way moderately low heat here we
[313 - 315] by the way moderately low heat here we don't<00:05:14.030><c> want</c><00:05:14.210><c> to</c><00:05:14.270><c> go</c><00:05:14.360><c> too</c><00:05:14.419><c> fast</c><00:05:14.720><c> cuz</c><00:05:14.930><c> we</c><00:05:15.020><c> wanted</c>
[315 - 315] don't want to go too fast cuz we wanted
[315 - 317] don't want to go too fast cuz we wanted to<00:05:15.289><c> run</c><00:05:15.409><c> there</c><00:05:15.560><c> nice</c><00:05:15.740><c> and</c><00:05:15.770><c> slow</c><00:05:16.250><c> plenty</c><00:05:17.000><c> of</c><00:05:17.060><c> fat</c>
[317 - 317] to run there nice and slow plenty of fat
[317 - 318] to run there nice and slow plenty of fat to<00:05:17.300><c> render</c><00:05:17.360><c> up</c><00:05:17.599><c> and</c><00:05:17.810><c> the</c><00:05:18.169><c> nice</c><00:05:18.289><c> thing</c><00:05:18.409><c> is</c><00:05:18.470><c> by</c>
[318 - 318] to render up and the nice thing is by
[318 - 320] to render up and the nice thing is by the<00:05:18.740><c> time</c><00:05:19.010><c> this</c><00:05:19.300><c> pancetta</c><00:05:20.300><c> is</c><00:05:20.570><c> rendered</c>
[320 - 320] the time this pancetta is rendered
[320 - 322] the time this pancetta is rendered that's<00:05:21.139><c> about</c><00:05:21.380><c> the</c><00:05:21.740><c> time</c><00:05:21.860><c> it</c><00:05:22.009><c> takes</c><00:05:22.159><c> for</c><00:05:22.280><c> the</c>
[322 - 322] that's about the time it takes for the
[322 - 324] that's about the time it takes for the pasta<00:05:22.669><c> to</c><00:05:22.820><c> cook</c><00:05:22.849><c> we're</c><00:05:23.419><c> looking</c><00:05:23.630><c> for</c><00:05:23.810><c> a</c><00:05:23.840><c> shy</c><00:05:24.199><c> of</c>
[324 - 324] pasta to cook we're looking for a shy of
[324 - 327] pasta to cook we're looking for a shy of al<00:05:24.590><c> dente</c><00:05:25.009><c> so</c><00:05:25.190><c> this</c><00:05:25.340><c> stuff</c><00:05:25.580><c> reaches</c><00:05:26.539><c> al</c><00:05:26.659><c> dente</c>
[327 - 327] al dente so this stuff reaches al dente
[327 - 329] al dente so this stuff reaches al dente while<00:05:27.470><c> the</c><00:05:27.560><c> box</c><00:05:27.770><c> says</c><00:05:28.070><c> 12</c><00:05:28.460><c> minutes</c><00:05:28.729><c> so</c><00:05:29.389><c> we're</c>
[329 - 329] while the box says 12 minutes so we're
[329 - 331] while the box says 12 minutes so we're gonna<00:05:29.599><c> cook</c><00:05:29.870><c> it</c><00:05:30.020><c> for</c><00:05:30.110><c> about</c><00:05:30.229><c> nine</c><00:05:30.800><c> or</c><00:05:31.039><c> ten</c>
[331 - 331] gonna cook it for about nine or ten
[331 - 332] gonna cook it for about nine or ten minutes<00:05:31.520><c> and</c><00:05:31.759><c> test</c><00:05:31.940><c> it</c><00:05:32.120><c> then</c><00:05:32.300><c> we're</c><00:05:32.810><c> looking</c>
[332 - 332] minutes and test it then we're looking
[332 - 334] minutes and test it then we're looking for<00:05:33.080><c> shy</c><00:05:33.259><c> of</c><00:05:33.349><c> el</c><00:05:33.470><c> dente</c><00:05:33.620><c> so</c><00:05:33.770><c> not</c><00:05:34.009><c> quite</c>
[334 - 334] for shy of el dente so not quite
[334 - 335] for shy of el dente so not quite completely<00:05:34.729><c> finished</c><00:05:35.030><c> so</c><00:05:35.180><c> that</c><00:05:35.539><c> way</c><00:05:35.630><c> we</c><00:05:35.750><c> can</c>
[335 - 335] completely finished so that way we can
[335 - 338] completely finished so that way we can add<00:05:36.110><c> it</c><00:05:36.229><c> to</c><00:05:36.320><c> the</c><00:05:36.849><c> pancetta</c><00:05:37.849><c> we'll</c><00:05:38.360><c> add</c><00:05:38.479><c> a</c>
[338 - 338] add it to the pancetta we'll add a
[338 - 339] add it to the pancetta we'll add a little<00:05:38.690><c> bit</c><00:05:38.780><c> of</c><00:05:38.930><c> pasta</c><00:05:39.050><c> water</c><00:05:39.259><c> and</c><00:05:39.680><c> we'll</c>
[339 - 339] little bit of pasta water and we'll
[339 - 343] little bit of pasta water and we'll finish<00:05:39.979><c> it</c><00:05:40.190><c> in</c><00:05:40.280><c> the</c><00:05:40.370><c> other</c><00:05:40.520><c> pan</c><00:05:42.009><c> what</c><00:05:43.009><c> I</c><00:05:43.070><c> was</c>
[343 - 343] finish it in the other pan what I was
[343 - 344] finish it in the other pan what I was going<00:05:43.280><c> to</c><00:05:43.370><c> show</c><00:05:43.490><c> you</c><00:05:43.550><c> people</c><00:05:44.120><c> ask</c><00:05:44.360><c> me</c><00:05:44.539><c> what</c>
[344 - 344] going to show you people ask me what
[344 - 348] going to show you people ask me what these<00:05:44.840><c> things</c><00:05:44.900><c> are</c><00:05:45.440><c> these</c><00:05:46.039><c> are</c><00:05:47.080><c> they're</c>
[348 - 348] these things are these are they're
[348 - 350] these things are these are they're called<00:05:48.259><c> chefs</c><00:05:48.560><c> press</c><00:05:48.919><c> you</c><00:05:49.310><c> can</c><00:05:49.340><c> get</c><00:05:49.610><c> a</c><00:05:49.639><c> mom</c><00:05:49.970><c> you</c>
[350 - 350] called chefs press you can get a mom you
[350 - 351] called chefs press you can get a mom you know<00:05:50.360><c> honestly</c><00:05:50.840><c> I'm</c><00:05:50.960><c> not</c><00:05:51.110><c> sure</c><00:05:51.349><c> where</c><00:05:51.620><c> you</c><00:05:51.740><c> get</c>
[351 - 351] know honestly I'm not sure where you get
[351 - 353] know honestly I'm not sure where you get I'm<00:05:52.099><c> not</c><00:05:52.220><c> sure</c><00:05:52.340><c> if</c><00:05:52.400><c> you</c><00:05:52.460><c> get</c><00:05:52.639><c> um</c>
[353 - 353] I'm not sure if you get um
[353 - 354] I'm not sure if you get um retail<00:05:53.870><c> but</c><00:05:54.020><c> you</c><00:05:54.110><c> can</c><00:05:54.199><c> definitely</c><00:05:54.320><c> get</c><00:05:54.590><c> them</c>
[354 - 354] retail but you can definitely get them
[354 - 356] retail but you can definitely get them like<00:05:54.889><c> a</c><00:05:54.919><c> restaurant</c><00:05:55.340><c> supply</c><00:05:55.520><c> stores</c><00:05:55.970><c> you</c><00:05:56.060><c> can</c>
[356 - 356] like a restaurant supply stores you can
[356 - 358] like a restaurant supply stores you can probably<00:05:56.300><c> eat</c><00:05:56.449><c> them</c><00:05:56.539><c> online</c><00:05:56.659><c> go</c><00:05:57.470><c> to</c><00:05:57.500><c> the</c>
[358 - 358] probably eat them online go to the
[358 - 362] probably eat them online go to the chef's<00:05:58.490><c> press</c><00:05:58.789><c> com</c><00:05:59.270><c> th</c><00:05:59.780><c> e</c><00:06:00.020><c> CH</c><00:06:00.620><c> EFS</c><00:06:01.310><c> PR</c><00:06:01.760><c> e</c><00:06:01.789><c> SS</c>
[362 - 362] chef's press com th e CH EFS PR e SS
[362 - 364] chef's press com th e CH EFS PR e SS comm<00:06:02.719><c> they're</c><00:06:03.650><c> nice</c><00:06:03.919><c> because</c><00:06:04.190><c> they</c><00:06:04.490><c> they</c><00:06:04.820><c> come</c>
[364 - 364] comm they're nice because they they come
[364 - 366] comm they're nice because they they come in<00:06:05.029><c> a</c><00:06:05.090><c> variety</c><00:06:05.180><c> of</c><00:06:05.450><c> weights</c><00:06:05.659><c> you</c><00:06:05.960><c> can</c><00:06:06.110><c> use</c><00:06:06.200><c> one</c>
[366 - 366] in a variety of weights you can use one
[366 - 368] in a variety of weights you can use one individually<00:06:07.280><c> they</c><00:06:07.669><c> allow</c><00:06:07.910><c> for</c><00:06:07.940><c> some</c>
[368 - 368] individually they allow for some
[368 - 370] individually they allow for some moisture<00:06:08.629><c> to</c><00:06:08.750><c> escape</c><00:06:08.949><c> but</c><00:06:09.949><c> the</c><00:06:10.009><c> nice</c><00:06:10.160><c> part</c><00:06:10.190><c> of</c>
[370 - 370] moisture to escape but the nice part of
[370 - 371] moisture to escape but the nice part of them<00:06:10.490><c> about</c><00:06:11.000><c> them</c><00:06:11.180><c> is</c><00:06:11.270><c> they</c><00:06:11.330><c> all</c><00:06:11.449><c> should</c>
[371 - 371] them about them is they all should
[371 - 372] them about them is they all should actually<00:06:11.750><c> interlock</c><00:06:12.289><c> so</c><00:06:12.410><c> you</c><00:06:12.500><c> can</c><00:06:12.620><c> put</c><00:06:12.740><c> a</c>
[372 - 372] actually interlock so you can put a
[372 - 374] actually interlock so you can put a whole<00:06:12.949><c> bunch</c><00:06:13.129><c> of</c><00:06:13.250><c> them</c><00:06:13.419><c> like</c><00:06:14.419><c> this</c><00:06:14.629><c> and</c><00:06:14.840><c> then</c>
[374 - 374] whole bunch of them like this and then
[374 - 376] whole bunch of them like this and then you<00:06:15.020><c> pick</c><00:06:15.199><c> them</c><00:06:15.259><c> up</c><00:06:15.379><c> all</c><00:06:15.620><c> at</c><00:06:15.860><c> once</c><00:06:16.039><c> so</c><00:06:16.639><c> if</c><00:06:16.729><c> you</c>
[376 - 376] you pick them up all at once so if you
[376 - 378] you pick them up all at once so if you have<00:06:16.909><c> the</c><00:06:17.030><c> you</c><00:06:17.389><c> know</c><00:06:17.479><c> you</c><00:06:17.569><c> can</c><00:06:17.780><c> adapt</c><00:06:18.349><c> them</c><00:06:18.500><c> to</c>
[378 - 378] have the you know you can adapt them to
[378 - 381] have the you know you can adapt them to whatever<00:06:18.800><c> size</c><00:06:19.900><c> piece</c><00:06:20.900><c> of</c><00:06:21.050><c> meat</c><00:06:21.289><c> or</c><00:06:21.530><c> bread</c><00:06:21.830><c> or</c>
[381 - 381] whatever size piece of meat or bread or
[381 - 384] whatever size piece of meat or bread or whatever<00:06:22.190><c> you</c><00:06:22.550><c> have</c><00:06:22.759><c> and</c><00:06:23.599><c> what</c><00:06:23.750><c> they</c><00:06:23.840><c> really</c>
[384 - 384] whatever you have and what they really
[384 - 385] whatever you have and what they really are<00:06:24.139><c> useful</c><00:06:24.530><c> for</c><00:06:24.560><c> is</c><00:06:24.800><c> if</c><00:06:24.919><c> you're</c><00:06:25.009><c> working</c><00:06:25.129><c> on</c>
[385 - 385] are useful for is if you're working on
[385 - 386] are useful for is if you're working on something<00:06:25.460><c> like</c><00:06:25.580><c> this</c><00:06:25.849><c> back</c><00:06:26.210><c> here</c><00:06:26.360><c> this</c><00:06:26.539><c> is</c><00:06:26.629><c> by</c>
[386 - 386] something like this back here this is by
[386 - 389] something like this back here this is by the<00:06:26.780><c> way</c><00:06:26.930><c> is</c><00:06:27.110><c> a</c><00:06:27.139><c> baking</c><00:06:28.099><c> steel</c><00:06:28.340><c> griddle</c><00:06:28.729><c> that</c>
[389 - 389] the way is a baking steel griddle that
[389 - 391] the way is a baking steel griddle that fits<00:06:30.020><c> over</c><00:06:30.229><c> two</c><00:06:30.379><c> of</c><00:06:30.530><c> these</c><00:06:30.650><c> things</c><00:06:31.400><c> you</c><00:06:31.490><c> can</c><00:06:31.520><c> go</c>
[391 - 391] fits over two of these things you can go
[391 - 393] fits over two of these things you can go to<00:06:31.699><c> baking</c><00:06:32.000><c> steel</c><00:06:32.210><c> com</c>
[393 - 393] to baking steel com
[393 - 394] to baking steel com it's<00:06:33.949><c> great</c><00:06:34.159><c> for</c><00:06:34.310><c> when</c><00:06:34.400><c> you</c><00:06:34.490><c> have</c><00:06:34.580><c> something</c>
[394 - 394] it's great for when you have something
[394 - 396] it's great for when you have something like<00:06:34.819><c> that</c><00:06:35.030><c> a</c><00:06:35.060><c> plancha</c><00:06:35.389><c> or</c><00:06:36.020><c> griddle</c><00:06:36.319><c> I</c><00:06:36.500><c> got</c>
[396 - 396] like that a plancha or griddle I got
[396 - 399] like that a plancha or griddle I got keeps<00:06:37.789><c> baking</c><00:06:38.270><c> flat</c><00:06:38.539><c> it</c><00:06:38.930><c> gets</c><00:06:39.080><c> your</c><00:06:39.199><c> salmon</c>
[399 - 399] keeps baking flat it gets your salmon
[399 - 401] keeps baking flat it gets your salmon skin<00:06:39.889><c> nice</c><00:06:40.099><c> and</c><00:06:40.130><c> crispy</c><00:06:40.340><c> makes</c><00:06:41.300><c> your</c><00:06:41.419><c> grilled</c>
[401 - 401] skin nice and crispy makes your grilled
[401 - 404] skin nice and crispy makes your grilled cheese<00:06:41.690><c> toast</c><00:06:42.259><c> evenly</c><00:06:43.300><c> they're</c><00:06:44.300><c> really</c>
[404 - 404] cheese toast evenly they're really
[404 - 408] cheese toast evenly they're really useful<00:06:44.630><c> I</c><00:06:44.930><c> like</c><00:06:45.169><c> them</c><00:06:47.319><c> all</c><00:06:48.319><c> right</c><00:06:48.500><c> we're</c>
[408 - 408] useful I like them all right we're
[408 - 417] useful I like them all right we're getting<00:06:48.979><c> there</c><00:06:49.009><c> on</c><00:06:49.130><c> this</c><00:06:49.539><c> contractor</c>
[419 - 419] rhasta still quite hard by a few more
[419 - 421] rhasta still quite hard by a few more minutes<00:06:59.860><c> all</c><00:07:00.550><c> right</c><00:07:00.580><c> I'll</c><00:07:01.120><c> come</c><00:07:01.360><c> right</c><00:07:01.570><c> back</c>
[421 - 421] minutes all right I'll come right back
[421 - 428] minutes all right I'll come right back again<00:07:06.420><c> alright</c><00:07:07.420><c> and</c><00:07:07.660><c> I'm</c><00:07:07.750><c> back</c><00:07:07.930><c> the</c><00:07:08.350><c> rigatoni</c>
[428 - 428] again alright and I'm back the rigatoni
[428 - 431] again alright and I'm back the rigatoni has<00:07:09.310><c> just</c><00:07:10.300><c> a</c><00:07:10.390><c> couple</c><00:07:10.750><c> more</c><00:07:10.870><c> minutes</c><00:07:11.020><c> to</c><00:07:11.260><c> go</c><00:07:11.380><c> I</c>
[431 - 431] has just a couple more minutes to go I
[431 - 434] has just a couple more minutes to go I think<00:07:11.530><c> but</c><00:07:12.430><c> the</c><00:07:12.810><c> one</c><00:07:13.810><c> charley</c><00:07:14.140><c> is</c><00:07:14.170><c> basically</c>
[434 - 434] think but the one charley is basically
[434 - 436] think but the one charley is basically there<00:07:14.890><c> so</c><00:07:15.160><c> it's</c><00:07:15.310><c> all</c><00:07:15.400><c> browned</c><00:07:15.730><c> nicely</c><00:07:15.910><c> browned</c>
[436 - 436] there so it's all browned nicely browned
[436 - 439] there so it's all browned nicely browned and<00:07:16.690><c> rendered</c><00:07:17.050><c> on</c><00:07:17.260><c> most</c><00:07:17.860><c> sides</c><00:07:18.100><c> it's</c><00:07:19.090><c> getting</c>
[439 - 439] and rendered on most sides it's getting
[439 - 441] and rendered on most sides it's getting nice<00:07:19.390><c> and</c><00:07:19.420><c> crispy</c><00:07:19.570><c> we</c><00:07:20.320><c> don't</c><00:07:20.500><c> have</c><00:07:20.590><c> to</c><00:07:20.650><c> cook</c><00:07:20.770><c> we</c>
[441 - 441] nice and crispy we don't have to cook we
[441 - 442] nice and crispy we don't have to cook we don't<00:07:21.250><c> want</c><00:07:21.370><c> to</c><00:07:21.490><c> overcook</c><00:07:21.730><c> and</c><00:07:22.090><c> start</c><00:07:22.390><c> burning</c>
[442 - 442] don't want to overcook and start burning
[442 - 444] don't want to overcook and start burning so<00:07:22.900><c> what</c><00:07:23.440><c> I'm</c><00:07:23.500><c> gonna</c><00:07:23.590><c> do</c><00:07:23.710><c> is</c><00:07:23.770><c> I'm</c><00:07:23.890><c> gonna</c><00:07:24.280><c> take</c>
[444 - 444] so what I'm gonna do is I'm gonna take
[444 - 445] so what I'm gonna do is I'm gonna take some<00:07:24.580><c> of</c><00:07:24.640><c> this</c><00:07:24.700><c> out</c><00:07:24.820><c> because</c><00:07:25.000><c> I'm</c><00:07:25.090><c> saving</c><00:07:25.360><c> it</c>
[445 - 445] some of this out because I'm saving it
[445 - 446] some of this out because I'm saving it for<00:07:25.480><c> something</c><00:07:25.660><c> else</c><00:07:25.780><c> there's</c><00:07:25.960><c> little</c><00:07:26.110><c> too</c>
[446 - 446] for something else there's little too
[446 - 450] for something else there's little too much<00:07:26.500><c> in</c><00:07:26.650><c> there</c><00:07:26.800><c> take</c><00:07:27.580><c> some</c><00:07:27.700><c> of</c><00:07:27.790><c> that</c><00:07:27.820><c> out</c><00:07:29.520><c> I'll</c>
[450 - 450] much in there take some of that out I'll
[450 - 453] much in there take some of that out I'll save<00:07:30.700><c> that</c><00:07:30.730><c> for</c><00:07:30.880><c> another</c><00:07:31.030><c> guy</c><00:07:32.280><c> now</c><00:07:33.280><c> what</c><00:07:33.400><c> I'm</c>
[453 - 453] save that for another guy now what I'm
[453 - 454] save that for another guy now what I'm gonna<00:07:33.550><c> do</c><00:07:33.640><c> is</c><00:07:33.730><c> just</c><00:07:33.820><c> gonna</c><00:07:33.970><c> take</c><00:07:34.150><c> a</c><00:07:34.180><c> little</c><00:07:34.360><c> bit</c>
[454 - 454] gonna do is just gonna take a little bit
[454 - 459] gonna do is just gonna take a little bit of<00:07:34.660><c> pasta</c><00:07:34.870><c> water</c><00:07:36.600><c> chance</c><00:07:37.600><c> to</c><00:07:37.750><c> touch</c><00:07:37.930><c> I'm</c><00:07:38.890><c> gonna</c>
[459 - 459] of pasta water chance to touch I'm gonna
[459 - 464] of pasta water chance to touch I'm gonna start<00:07:39.460><c> forming</c><00:07:40.180><c> this</c><00:07:40.360><c> sauce</c><00:07:40.630><c> so</c><00:07:43.440><c> you</c><00:07:44.440><c> can</c><00:07:44.590><c> see</c>
[464 - 464] start forming this sauce so you can see
[464 - 466] start forming this sauce so you can see this<00:07:45.610><c> pasta</c><00:07:45.970><c> water</c><00:07:46.000><c> is</c><00:07:46.240><c> really</c><00:07:46.630><c> nice</c><00:07:46.780><c> and</c>
[466 - 466] this pasta water is really nice and
[466 - 470] this pasta water is really nice and starchy<00:07:47.230><c> you</c><00:07:48.100><c> see</c><00:07:48.790><c> how</c><00:07:48.970><c> kind</c><00:07:49.240><c> of</c><00:07:49.330><c> white</c><00:07:50.080><c> and</c>
[470 - 470] starchy you see how kind of white and
[470 - 472] starchy you see how kind of white and cloudy<00:07:50.470><c> it</c><00:07:50.650><c> is</c><00:07:50.770><c> that's</c><00:07:51.310><c> a</c><00:07:51.460><c> good</c><00:07:51.700><c> thing</c><00:07:51.970><c> because</c>
[472 - 472] cloudy it is that's a good thing because
[472 - 475] cloudy it is that's a good thing because that's<00:07:52.240><c> what's</c><00:07:52.480><c> gonna</c><00:07:52.570><c> make</c><00:07:52.750><c> our</c><00:07:52.960><c> sauce</c>
[477 - 477] emulsify and it's what's gonna keep our
[477 - 479] emulsify and it's what's gonna keep our cheese<00:07:58.030><c> from</c><00:07:58.300><c> clumping</c><00:07:58.480><c> when</c><00:07:58.720><c> we</c><00:07:58.870><c> add</c><00:07:58.960><c> it</c><00:07:59.110><c> if</c>
[479 - 479] cheese from clumping when we add it if
[479 - 481] cheese from clumping when we add it if you've<00:07:59.320><c> ever</c><00:07:59.380><c> tried</c><00:07:59.680><c> just</c><00:08:00.400><c> tossing</c><00:08:00.790><c> cheese</c>
[481 - 481] you've ever tried just tossing cheese
[481 - 484] you've ever tried just tossing cheese with<00:08:01.330><c> pasta</c><00:08:01.870><c> with</c><00:08:02.320><c> hot</c><00:08:02.440><c> pasta</c><00:08:03.090><c> you'll</c><00:08:04.090><c> know</c>
[484 - 484] with pasta with hot pasta you'll know
[484 - 488] with pasta with hot pasta you'll know that<00:08:04.300><c> it</c><00:08:04.630><c> tends</c><00:08:05.290><c> to</c><00:08:05.410><c> clump</c><00:08:05.710><c> up</c><00:08:06.120><c> separate</c><00:08:07.470><c> gets</c>
[488 - 488] that it tends to clump up separate gets
[488 - 493] that it tends to clump up separate gets greasy<00:08:08.890><c> and</c><00:08:09.400><c> clumpy</c><00:08:10.000><c> and</c><00:08:10.120><c> it's</c><00:08:10.240><c> not</c><00:08:10.420><c> good</c><00:08:12.210><c> but</c>
[493 - 493] greasy and clumpy and it's not good but
[493 - 495] greasy and clumpy and it's not good but if<00:08:13.450><c> you</c><00:08:13.600><c> have</c><00:08:13.720><c> pasta</c><00:08:14.080><c> starch</c><00:08:14.290><c> pasta</c><00:08:14.830><c> water</c><00:08:14.920><c> to</c>
[495 - 495] if you have pasta starch pasta water to
[495 - 498] if you have pasta starch pasta water to it<00:08:15.190><c> starchy</c><00:08:15.520><c> pasta</c><00:08:15.640><c> water</c><00:08:16.500><c> that</c><00:08:17.500><c> starch</c><00:08:17.890><c> sort</c>
[498 - 498] it starchy pasta water that starch sort
[498 - 499] it starchy pasta water that starch sort of<00:08:18.160><c> gets</c><00:08:18.340><c> interferes</c><00:08:18.940><c> with</c><00:08:19.120><c> the</c><00:08:19.210><c> cheese</c>
[499 - 499] of gets interferes with the cheese
[499 - 502] of gets interferes with the cheese proteins<00:08:20.310><c> clumping</c><00:08:21.310><c> up</c><00:08:21.460><c> and</c><00:08:22.090><c> it</c><00:08:22.180><c> keeps</c><00:08:22.360><c> the</c>
[502 - 502] proteins clumping up and it keeps the
[502 - 507] proteins clumping up and it keeps the cheese<00:08:22.630><c> nice</c><00:08:22.840><c> and</c><00:08:23.110><c> creamy</c><00:08:23.410><c> and</c><00:08:23.500><c> smooth</c>
[509 - 509] you can see have deglaze the pan so it's
[509 - 510] you can see have deglaze the pan so it's got<00:08:29.700><c> that</c><00:08:29.820><c> kind</c><00:08:30.030><c> of</c><00:08:30.120><c> nice</c><00:08:30.270><c> pick</c><00:08:30.630><c> up</c><00:08:30.780><c> all</c><00:08:30.870><c> that</c>
[510 - 510] got that kind of nice pick up all that
[510 - 514] got that kind of nice pick up all that nice<00:08:31.110><c> color</c><00:08:31.320><c> from</c><00:08:31.920><c> the</c><00:08:32.010><c> guanciale</c><00:08:33.260><c> sorry</c><00:08:34.260><c> the</c>
[514 - 514] nice color from the guanciale sorry the
[514 - 524] nice color from the guanciale sorry the pancetta<00:08:42.620><c> how</c><00:08:43.620><c> they</c><00:08:43.740><c> greet</c><00:08:43.860><c> you</c><00:08:43.920><c> I</c><00:08:44.070><c> believe</c>
[524 - 524] pancetta how they greet you I believe
[524 - 526] pancetta how they greet you I believe it's<00:08:44.700><c> actually</c><00:08:44.940><c> the</c><00:08:45.090><c> oldest</c><00:08:45.570><c> of</c><00:08:45.750><c> the</c><00:08:45.810><c> four</c>
[526 - 526] it's actually the oldest of the four
[526 - 530] it's actually the oldest of the four Roman<00:08:47.370><c> pasta</c><00:08:47.730><c> dishes</c><00:08:48.440><c> something</c><00:08:49.440><c> like</c><00:08:49.560><c> oh</c><00:08:49.910><c> I'm</c>
[530 - 530] Roman pasta dishes something like oh I'm
[530 - 532] Roman pasta dishes something like oh I'm gonna<00:08:51.000><c> get</c><00:08:51.240><c> this</c><00:08:51.360><c> wrong</c><00:08:51.510><c> again</c><00:08:51.810><c> I</c><00:08:51.930><c> always</c><00:08:52.050><c> get</c>
[532 - 532] gonna get this wrong again I always get
[532 - 532] gonna get this wrong again I always get things<00:08:52.320><c> when</c><00:08:52.500><c> I'm</c><00:08:52.560><c> gonna</c><00:08:52.650><c> pull</c><00:08:52.800><c> him</c><00:08:52.890><c> off</c><00:08:52.950><c> the</c>
[532 - 532] things when I'm gonna pull him off the
[532 - 534] things when I'm gonna pull him off the top<00:08:53.130><c> of</c><00:08:53.160><c> my</c><00:08:53.220><c> head</c><00:08:53.370><c> but</c><00:08:53.430><c> I</c><00:08:53.520><c> think</c><00:08:53.670><c> it's</c><00:08:53.790><c> like</c><00:08:53.850><c> 400</c>
[534 - 534] top of my head but I think it's like 400
[534 - 539] top of my head but I think it's like 400 AD<00:08:54.570><c> something</c><00:08:54.990><c> like</c><00:08:55.110><c> that</c><00:08:56.750><c> right</c><00:08:57.950><c> that</c><00:08:58.950><c> pasta</c>
[539 - 539] AD something like that right that pasta
[539 - 543] AD something like that right that pasta is<00:08:59.850><c> just</c><00:08:59.910><c> shy</c><00:09:00.480><c> of</c><00:09:00.510><c> al</c><00:09:00.960><c> dente</c><00:09:01.020><c> I</c><00:09:02.690><c> leave</c><00:09:03.690><c> it</c>
[543 - 543] is just shy of al dente I leave it
[543 - 544] is just shy of al dente I leave it boiling<00:09:03.930><c> in</c><00:09:04.170><c> there</c><00:09:04.290><c> for</c><00:09:04.410><c> another</c><00:09:04.590><c> couple</c>
[544 - 544] boiling in there for another couple
[544 - 547] boiling in there for another couple minutes<00:09:05.130><c> it</c><00:09:05.670><c> would</c><00:09:05.820><c> be</c><00:09:06.140><c> perfectly</c><00:09:07.140><c> done</c><00:09:07.320><c> so</c>
[547 - 547] minutes it would be perfectly done so
[547 - 550] minutes it would be perfectly done so now<00:09:07.680><c> we're</c><00:09:07.770><c> gonna</c><00:09:07.890><c> take</c><00:09:08.070><c> it</c><00:09:08.160><c> out</c><00:09:09.260><c> put</c><00:09:10.260><c> into</c><00:09:10.470><c> the</c>
[550 - 550] now we're gonna take it out put into the
[550 - 565] now we're gonna take it out put into the skillet<00:09:23.090><c> start</c><00:09:24.090><c> tossing</c><00:09:24.300><c> a</c><00:09:24.540><c> little</c><00:09:24.750><c> all</c><00:09:25.710><c> right</c>
[565 - 565] skillet start tossing a little all right
[565 - 570] skillet start tossing a little all right I'm<00:09:25.860><c> gonna</c><00:09:25.980><c> get</c><00:09:26.070><c> my</c><00:09:26.190><c> cheese</c>
[576 - 576] mmm about half an ounce of it a little
[576 - 585] mmm about half an ounce of it a little more<00:09:36.960><c> pasta</c><00:09:37.320><c> water</c>
[586 - 586] now I know people in the comments are
[586 - 590] now I know people in the comments are gonna<00:09:47.000><c> start</c><00:09:47.270><c> saying</c><00:09:47.450><c> oh</c><00:09:47.779><c> don't</c><00:09:49.209><c> put</c><00:09:50.209><c> don't</c>
[590 - 590] gonna start saying oh don't put don't
[590 - 592] gonna start saying oh don't put don't cook<00:09:50.600><c> to</c><00:09:50.720><c> put</c><00:09:50.899><c> the</c><00:09:50.990><c> cheese</c><00:09:51.170><c> on</c><00:09:51.260><c> heat</c><00:09:51.500><c> you</c><00:09:52.250><c> know</c>
[592 - 592] cook to put the cheese on heat you know
[592 - 594] cook to put the cheese on heat you know I'm<00:09:52.520><c> gonna</c><00:09:52.670><c> do</c><00:09:52.790><c> that</c><00:09:52.910><c> I</c><00:09:53.029><c> miscalculated</c><00:09:53.810><c> the</c>
[594 - 594] I'm gonna do that I miscalculated the
[594 - 596] I'm gonna do that I miscalculated the size<00:09:54.410><c> of</c><00:09:54.529><c> that</c><00:09:54.620><c> pot</c><00:09:54.800><c> so</c><00:09:54.980><c> it</c><00:09:55.100><c> is</c><00:09:55.750><c> let's</c><00:09:56.750><c> switch</c>
[596 - 596] size of that pot so it is let's switch
[596 - 601] size of that pot so it is let's switch over<00:09:57.050><c> to</c><00:09:57.170><c> here</c><00:09:59.350><c> plus</c><00:10:00.350><c> is</c><00:10:00.529><c> a</c><00:10:00.560><c> little</c><00:10:00.860><c> bit</c><00:10:00.950><c> too</c>
[601 - 601] over to here plus is a little bit too
[601 - 602] over to here plus is a little bit too much<00:10:01.279><c> pasta</c><00:10:01.550><c> for</c><00:10:01.820><c> this</c><00:10:01.910><c> pan</c><00:10:02.120><c> you</c><00:10:02.450><c> won't</c><00:10:02.570><c> have</c>
[602 - 602] much pasta for this pan you won't have
[602 - 603] much pasta for this pan you won't have enough<00:10:02.839><c> room</c><00:10:02.899><c> in</c><00:10:03.110><c> your</c><00:10:03.200><c> pan</c><00:10:03.350><c> to</c><00:10:03.500><c> be</c><00:10:03.560><c> able</c><00:10:03.649><c> to</c>
[603 - 603] enough room in your pan to be able to
[603 - 606] enough room in your pan to be able to toss<00:10:03.950><c> without</c><00:10:04.570><c> spraying</c><00:10:05.570><c> your</c><00:10:05.720><c> stovetop</c>
[606 - 606] toss without spraying your stovetop
[606 - 611] toss without spraying your stovetop there<00:10:07.820><c> you</c><00:10:07.880><c> go</c><00:10:10.270><c> people</c><00:10:11.270><c> are</c><00:10:11.390><c> gonna</c><00:10:11.510><c> tell</c><00:10:11.660><c> me</c><00:10:11.779><c> oh</c>
[611 - 611] there you go people are gonna tell me oh
[611 - 613] there you go people are gonna tell me oh don't<00:10:12.110><c> put</c><00:10:12.200><c> don't</c><00:10:12.529><c> put</c><00:10:12.620><c> the</c><00:10:12.680><c> pasta</c>
[613 - 613] don't put don't put the pasta
[613 - 615] don't put don't put the pasta don't<00:10:13.700><c> put</c><00:10:13.790><c> the</c><00:10:13.850><c> cheese</c><00:10:14.060><c> on</c><00:10:14.170><c> with</c><00:10:15.170><c> heat</c>
[615 - 615] don't put the cheese on with heat
[615 - 617] don't put the cheese on with heat because<00:10:15.950><c> it'll</c><00:10:16.160><c> clump</c><00:10:16.339><c> it's</c><00:10:17.209><c> not</c><00:10:17.480><c> gonna</c><00:10:17.630><c> clump</c>
[617 - 617] because it'll clump it's not gonna clump
[617 - 618] because it'll clump it's not gonna clump as<00:10:17.959><c> long</c><00:10:18.080><c> as</c><00:10:18.170><c> you</c><00:10:18.230><c> have</c><00:10:18.320><c> enough</c><00:10:18.380><c> pasta</c><00:10:18.830><c> water</c>
[618 - 618] as long as you have enough pasta water
[618 - 620] as long as you have enough pasta water and<00:10:19.160><c> long</c><00:10:19.279><c> as</c><00:10:19.399><c> it</c><00:10:19.490><c> as</c><00:10:19.580><c> long</c><00:10:19.730><c> as</c><00:10:19.760><c> it's</c><00:10:20.000><c> starchy</c>
[620 - 620] and long as it as long as it's starchy
[620 - 623] and long as it as long as it's starchy enough<00:10:20.570><c> your</c><00:10:20.990><c> cheese</c><00:10:21.140><c> is</c><00:10:21.260><c> gonna</c><00:10:21.350><c> be</c><00:10:21.500><c> just</c><00:10:21.740><c> fine</c>
[623 - 623] enough your cheese is gonna be just fine
[623 - 625] enough your cheese is gonna be just fine and<00:10:24.680><c> I</c><00:10:24.770><c> like</c><00:10:24.950><c> to</c><00:10:25.040><c> put</c><00:10:25.160><c> it</c><00:10:25.220><c> on</c><00:10:25.250><c> heat</c><00:10:25.430><c> so</c><00:10:25.580><c> that</c><00:10:25.610><c> I</c>
[625 - 625] and I like to put it on heat so that I
[625 - 629] and I like to put it on heat so that I can<00:10:25.880><c> finish</c><00:10:26.000><c> cooking</c><00:10:26.120><c> the</c><00:10:26.420><c> pasta</c><00:10:28.330><c> in</c><00:10:29.330><c> the</c>
[629 - 629] can finish cooking the pasta in the
[629 - 635] can finish cooking the pasta in the sauce
[641 - 641] oh now people are gonna start telling me
[641 - 643] oh now people are gonna start telling me about<00:10:41.920><c> how</c><00:10:42.130><c> to</c><00:10:42.160><c> fix</c><00:10:42.430><c> that</c><00:10:42.580><c> clicking</c><00:10:42.940><c> on</c><00:10:43.000><c> my</c>
[643 - 643] about how to fix that clicking on my
[643 - 645] about how to fix that clicking on my stove<00:10:43.360><c> yeah</c><00:10:43.960><c> I</c><00:10:43.990><c> know</c><00:10:44.260><c> my</c><00:10:44.560><c> stove</c><00:10:44.770><c> clicks</c><00:10:45.070><c> this</c>
[645 - 645] stove yeah I know my stove clicks this
[645 - 654] stove yeah I know my stove clicks this because<00:10:45.490><c> I</c><00:10:45.580><c> got</c><00:10:45.730><c> the</c><00:10:46.420><c> sensor</c><00:10:46.750><c> wet</c><00:10:46.990><c> I</c><00:10:48.450><c> apologize</c>
[656 - 656] let's go in with the rest of that cheese
[656 - 665] let's go in with the rest of that cheese I<00:11:03.360><c> almost</c><00:11:04.360><c> forgot</c><00:11:04.690><c> the</c><00:11:04.810><c> other</c><00:11:04.930><c> important</c>
[665 - 665] I almost forgot the other important
[665 - 668] I almost forgot the other important green<00:11:05.410><c> yet</c><00:11:05.530><c> now</c><00:11:06.520><c> what</c><00:11:07.420><c> you</c><00:11:07.510><c> can</c><00:11:07.660><c> do</c><00:11:07.840><c> if</c><00:11:07.930><c> you</c>
[668 - 668] green yet now what you can do if you
[668 - 670] green yet now what you can do if you want<00:11:08.050><c> and</c><00:11:08.440><c> what</c><00:11:08.530><c> I</c><00:11:08.560><c> did</c><00:11:08.770><c> with</c><00:11:08.920><c> my</c><00:11:09.240><c> controi</c><00:11:10.240><c> Pepe</c>
[670 - 670] want and what I did with my controi Pepe
[670 - 672] want and what I did with my controi Pepe is<00:11:11.050><c> that</c><00:11:11.200><c> I</c><00:11:11.260><c> took</c><00:11:11.320><c> some</c><00:11:11.590><c> of</c><00:11:11.650><c> that</c><00:11:11.680><c> pepper</c><00:11:11.950><c> and</c><00:11:12.160><c> I</c>
[672 - 672] is that I took some of that pepper and I
[672 - 675] is that I took some of that pepper and I bloomed<00:11:12.550><c> it</c><00:11:12.790><c> in</c><00:11:13.660><c> the</c><00:11:13.930><c> well</c><00:11:14.500><c> in</c><00:11:14.590><c> that</c><00:11:14.680><c> dish</c><00:11:14.920><c> I</c>
[675 - 675] bloomed it in the well in that dish I
[675 - 676] bloomed it in the well in that dish I did<00:11:15.100><c> it</c><00:11:15.310><c> bloomed</c><00:11:15.670><c> in</c><00:11:15.820><c> olive</c><00:11:16.090><c> oil</c><00:11:16.180><c> in</c><00:11:16.330><c> this</c><00:11:16.420><c> one</c>
[676 - 676] did it bloomed in olive oil in this one
[676 - 678] did it bloomed in olive oil in this one you<00:11:16.630><c> can</c><00:11:16.660><c> bloom</c><00:11:16.930><c> it</c><00:11:17.050><c> in</c><00:11:17.140><c> that</c><00:11:17.790><c> guanciale</c><00:11:18.790><c> or</c>
[678 - 678] you can bloom it in that guanciale or
[678 - 682] you can bloom it in that guanciale or paper<00:11:19.150><c> cup</c><00:11:19.570><c> and</c><00:11:20.200><c> cut</c><00:11:20.410><c> the</c><00:11:20.530><c> fat</c><00:11:21.150><c> before</c><00:11:22.150><c> you</c>
[682 - 682] paper cup and cut the fat before you
[682 - 683] paper cup and cut the fat before you start<00:11:22.720><c> adding</c><00:11:22.840><c> pasta</c><00:11:23.290><c> water</c><00:11:23.380><c> you</c><00:11:23.560><c> just</c><00:11:23.590><c> add</c>
[683 - 683] start adding pasta water you just add
[683 - 687] start adding pasta water you just add the<00:11:23.920><c> black</c><00:11:24.070><c> pepper</c><00:11:24.100><c> in</c><00:11:24.430><c> there</c><00:11:25.650><c> let</c><00:11:26.650><c> it</c><00:11:26.770><c> sizzle</c>
[687 - 687] the black pepper in there let it sizzle
[687 - 688] the black pepper in there let it sizzle a<00:11:27.220><c> little</c><00:11:27.250><c> bit</c><00:11:27.520><c> you</c><00:11:27.610><c> want</c><00:11:27.700><c> to</c><00:11:27.790><c> do</c><00:11:27.880><c> it</c><00:11:27.970><c> basically</c>
[688 - 688] a little bit you want to do it basically
[688 - 690] a little bit you want to do it basically until<00:11:28.450><c> the</c><00:11:28.540><c> pepper</c><00:11:28.720><c> starts</c><00:11:29.050><c> to</c><00:11:29.230><c> kind</c><00:11:29.380><c> of</c><00:11:29.530><c> foam</c>
[690 - 690] until the pepper starts to kind of foam
[690 - 692] until the pepper starts to kind of foam up<00:11:30.280><c> and</c><00:11:31.210><c> what</c><00:11:31.360><c> that</c><00:11:31.510><c> does</c><00:11:31.660><c> is</c><00:11:31.840><c> it</c><00:11:31.960><c> develops</c><00:11:32.320><c> the</c>
[692 - 692] up and what that does is it develops the
[692 - 694] up and what that does is it develops the flavor<00:11:32.650><c> a</c><00:11:32.740><c> little</c><00:11:32.890><c> bit</c><00:11:33.040><c> it</c><00:11:33.610><c> gives</c><00:11:33.730><c> it</c><00:11:33.940><c> a</c><00:11:34.000><c> kind</c>
[694 - 694] flavor a little bit it gives it a kind
[694 - 698] flavor a little bit it gives it a kind of<00:11:34.360><c> sweetness</c><00:11:36.600><c> and</c><00:11:37.600><c> then</c><00:11:38.260><c> I</c><00:11:38.320><c> would</c><00:11:38.530><c> add</c><00:11:38.620><c> a</c>
[698 - 698] of sweetness and then I would add a
[698 - 699] of sweetness and then I would add a little<00:11:38.920><c> bit</c><00:11:39.100><c> more</c><00:11:39.250><c> fresh</c><00:11:39.520><c> black</c><00:11:39.730><c> pepper</c><00:11:39.760><c> at</c>
[699 - 700] little bit more fresh black pepper at
[700 - 701] little bit more fresh black pepper at the<00:11:40.090><c> end</c><00:11:40.210><c> so</c><00:11:40.600><c> you</c><00:11:40.690><c> can</c><00:11:40.780><c> see</c><00:11:40.900><c> that</c><00:11:41.050><c> sauce</c>
[701 - 701] the end so you can see that sauce
[701 - 703] the end so you can see that sauce starting<00:11:42.640><c> to</c><00:11:42.700><c> get</c><00:11:42.760><c> nice</c><00:11:42.940><c> and</c><00:11:43.090><c> creamy</c><00:11:43.300><c> we're</c>
[703 - 703] starting to get nice and creamy we're
[703 - 704] starting to get nice and creamy we're gonna<00:11:43.750><c> let</c><00:11:43.870><c> it</c><00:11:43.900><c> reduce</c><00:11:44.050><c> a</c><00:11:44.260><c> little</c><00:11:44.560><c> bit</c><00:11:44.680><c> more</c>
[704 - 704] gonna let it reduce a little bit more
[704 - 706] gonna let it reduce a little bit more it's<00:11:45.370><c> still</c><00:11:45.520><c> a</c><00:11:45.550><c> little</c><00:11:45.700><c> too</c><00:11:45.790><c> thick</c><00:11:45.970><c> but</c>
[706 - 706] it's still a little too thick but
[706 - 709] it's still a little too thick but important<00:11:47.470><c> thing</c><00:11:47.590><c> is</c><00:11:47.770><c> cheese</c><00:11:48.400><c> not</c><00:11:48.760><c> clumping</c>
[709 - 709] important thing is cheese not clumping
[709 - 713] important thing is cheese not clumping everything's<00:11:50.560><c> staying</c><00:11:50.770><c> nice</c><00:11:51.040><c> and</c><00:11:51.100><c> smooth</c>
[713 - 713] everything's staying nice and smooth
[713 - 717] everything's staying nice and smooth emulsified
[751 - 751] mmm smell that she's in that pepper good
[751 - 752] mmm smell that she's in that pepper good stuff
[752 - 761] stuff all<00:12:32.970><c> right</c><00:12:34.610><c> we're</c><00:12:35.610><c> just</c><00:12:35.790><c> about</c><00:12:35.970><c> done</c><00:12:39.949><c> one</c><00:12:40.949><c> more</c>
[761 - 761] all right we're just about done one more
[761 - 765] all right we're just about done one more tiny<00:12:41.250><c> splash</c><00:12:41.579><c> of</c><00:12:41.790><c> pasta</c><00:12:42.060><c> water</c><00:12:44.329><c> just</c><00:12:45.329><c> to</c>
[765 - 765] tiny splash of pasta water just to
[765 - 769] tiny splash of pasta water just to finish<00:12:45.779><c> it</c><00:12:46.019><c> off</c><00:12:46.170><c> so</c><00:12:46.790><c> if</c><00:12:47.790><c> you</c><00:12:47.879><c> ever</c><00:12:48.000><c> see</c><00:12:48.240><c> your</c><00:12:48.500><c> if</c>
[769 - 769] finish it off so if you ever see your if
[769 - 770] finish it off so if you ever see your if you<00:12:49.560><c> ever</c><00:12:49.680><c> see</c><00:12:49.829><c> your</c><00:12:50.009><c> sauce</c><00:12:50.250><c> starting</c><00:12:50.610><c> to</c>
[770 - 770] you ever see your sauce starting to
[770 - 772] you ever see your sauce starting to break<00:12:50.970><c> that</c><00:12:51.269><c> is</c><00:12:51.389><c> the</c><00:12:51.540><c> sort</c><00:12:51.990><c> of</c><00:12:52.050><c> fat</c><00:12:52.259><c> separating</c>
[772 - 772] break that is the sort of fat separating
[772 - 774] break that is the sort of fat separating from<00:12:52.920><c> it</c><00:12:53.069><c> or</c><00:12:53.220><c> the</c><00:12:53.310><c> cheese</c><00:12:53.519><c> turn</c><00:12:53.670><c> the</c><00:12:53.819><c> clump</c><00:12:54.029><c> up</c>
[774 - 774] from it or the cheese turn the clump up
[774 - 776] from it or the cheese turn the clump up just<00:12:54.899><c> throw</c><00:12:55.019><c> in</c><00:12:55.079><c> a</c><00:12:55.139><c> little</c><00:12:55.319><c> splash</c><00:12:55.920><c> more</c><00:12:56.189><c> pasta</c>
[776 - 776] just throw in a little splash more pasta
[776 - 779] just throw in a little splash more pasta water<00:12:57.259><c> heat</c><00:12:58.259><c> it</c><00:12:58.350><c> up</c><00:12:58.439><c> a</c><00:12:58.529><c> little</c><00:12:58.680><c> but</c><00:12:59.490><c> constant</c>
[779 - 779] water heat it up a little but constant
[779 - 781] water heat it up a little but constant agitation<00:13:00.029><c> and</c><00:13:00.600><c> it</c><00:13:00.720><c> should</c><00:13:00.870><c> come</c><00:13:01.019><c> right</c><00:13:01.050><c> back</c>
[781 - 781] agitation and it should come right back
[781 - 786] agitation and it should come right back the<00:13:01.589><c> other</c><00:13:05.000><c> all</c><00:13:06.000><c> right</c><00:13:06.180><c> and</c><00:13:06.360><c> I</c><00:13:06.389><c> think</c><00:13:06.449><c> we're</c>
[786 - 786] the other all right and I think we're
[786 - 792] the other all right and I think we're done
[796 - 796] let's get this into a bowl mmm so you
[796 - 817] let's get this into a bowl mmm so you can<00:13:16.740><c> see</c><00:13:16.890><c> how</c><00:13:17.010><c> its</c><00:13:17.160><c> nicely</c><00:13:18.000><c> coated</c><00:13:36.649><c> finish</c><00:13:37.649><c> it</c>
[817 - 817] can see how its nicely coated finish it
[817 - 825] can see how its nicely coated finish it off<00:13:37.830><c> with</c><00:13:37.920><c> a</c><00:13:38.010><c> little</c><00:13:38.130><c> bit</c><00:13:38.339><c> more</c><00:13:38.490><c> black</c><00:13:38.820><c> pepper</c>
[842 - 842] there we go that is hosta Alegria
[842 - 845] there we go that is hosta Alegria one<00:14:03.269><c> of</c><00:14:03.390><c> the</c><00:14:03.450><c> four</c><00:14:03.720><c> classic</c><00:14:04.440><c> Roman</c><00:14:04.950><c> pasta</c>
[845 - 845] one of the four classic Roman pasta
[845 - 848] one of the four classic Roman pasta dishes<00:14:06.380><c> moving</c><00:14:07.380><c> it</c><00:14:07.470><c> over</c><00:14:07.529><c> to</c><00:14:07.680><c> light</c><00:14:07.860><c> so</c><00:14:07.980><c> you</c>
[848 - 848] dishes moving it over to light so you
[848 - 850] dishes moving it over to light so you can<00:14:08.070><c> see</c><00:14:08.190><c> it</c><00:14:08.339><c> a</c><00:14:08.399><c> little</c><00:14:08.430><c> better</c><00:14:08.670><c> I</c><00:14:09.380><c> really</c><00:14:10.380><c> want</c>
[850 - 850] can see it a little better I really want
[850 - 854] can see it a little better I really want to<00:14:10.589><c> see</c><00:14:10.769><c> how</c><00:14:10.920><c> uh</c><00:14:12.769><c> so</c><00:14:13.769><c> you</c><00:14:14.279><c> can</c><00:14:14.399><c> see</c><00:14:14.579><c> when</c><00:14:14.760><c> you</c>
[854 - 854] to see how uh so you can see when you
[854 - 858] to see how uh so you can see when you pick<00:14:14.970><c> up</c><00:14:15.120><c> a</c><00:14:15.209><c> piece</c><00:14:16.910><c> it's</c><00:14:17.910><c> coated</c><00:14:18.269><c> kind</c><00:14:18.600><c> of</c>
[858 - 858] pick up a piece it's coated kind of
[858 - 866] pick up a piece it's coated kind of glazed<00:14:18.930><c> in</c><00:14:19.320><c> a</c><00:14:19.410><c> sauce</c>
[886 - 886] alright guys see you nextime Oh almost
[886 - 890] alright guys see you nextime Oh almost forgot<00:14:47.110><c> okay</c><00:14:48.110><c> dog</c>