Ramiro Jaime hey Damon this place is beautiful it’s like a little paradise
beautiful it’s like a little paradise
beautiful it’s like a little paradise like we see a mix or garden I never
like we see a mix or garden I never
like we see a mix or garden I never would have thought it would look like
would have thought it would look like
would have thought it would look like this yeah you won’t be saying that later
this yeah you won’t be saying that later
this yeah you won’t be saying that later after I’ve had a loaded shakeela yeah
after I’ve had a loaded shakeela yeah
after I’ve had a loaded shakeela yeah you know what I think now we got a drink
you know what I think now we got a drink
you know what I think now we got a drink we’re gonna welcome him Jalisco style
we’re gonna welcome him Jalisco style
we’re gonna welcome him Jalisco style nice with a hairy toe and tequila salud
can you bring the canister yeah so what
can you bring the canister yeah so what I want to do brother
I want to do brother
I want to do brother is let’s do some cooking okay so olive
is let’s do some cooking okay so olive
is let’s do some cooking okay so olive oil into a pan I’ve got onions going in
oil into a pan I’ve got onions going in
oil into a pan I’ve got onions going in we want to get them sweet and then we’re
we want to get them sweet and then we’re
we want to get them sweet and then we’re going to do a mix of peanuts a really
going to do a mix of peanuts a really
going to do a mix of peanuts a really good handful and if you’ve got small
good handful and if you’ve got small
good handful and if you’ve got small hands a couple sesame seeds go in
hands a couple sesame seeds go in
hands a couple sesame seeds go in handful and I’m gonna keep looking after
handful and I’m gonna keep looking after
handful and I’m gonna keep looking after it right now look at this meat right
it right now look at this meat right
it right now look at this meat right it’s a nice opportunity to talk about a
it’s a nice opportunity to talk about a
it’s a nice opportunity to talk about a cooking steak because frankly most of
cooking steak because frankly most of
cooking steak because frankly most of the world don’t know how to cook steaks
the world don’t know how to cook steaks
the world don’t know how to cook steaks and I’m not talking about foodies I’m
and I’m not talking about foodies I’m
and I’m not talking about foodies I’m talking about the most amount of people
talking about the most amount of people
talking about the most amount of people think you might like fresh oregano
think you might like fresh oregano
think you might like fresh oregano beautiful and dried teaspoon of dried
go into there
go into there the most that one of the biggest
the most that one of the biggest
the most that one of the biggest problems in cooking that people come up
problems in cooking that people come up
problems in cooking that people come up to me about is my steak it tastes
to me about is my steak it tastes
to me about is my steak it tastes horrible it’s tough you know an elements
horrible it’s tough you know an elements
horrible it’s tough you know an elements of that because they’re buying cheap
of that because they’re buying cheap
of that because they’re buying cheap rubbish meat and you know being a shot
rubbish meat and you know being a shot
rubbish meat and you know being a shot properly makes the difference but also
properly makes the difference but also
properly makes the difference but also it’s really about the cooking you know a
it’s really about the cooking you know a
it’s really about the cooking you know a lot of the time now I thought this is a
lot of the time now I thought this is a
lot of the time now I thought this is a this is a rib of beef right you got the
this is a rib of beef right you got the
this is a rib of beef right you got the bone there you know if you put that
bone there you know if you put that
bone there you know if you put that together and they were two more that’s
together and they were two more that’s
together and they were two more that’s your four rib of beef that you would
your four rib of beef that you would
your four rib of beef that you would roast for Sunday dinner right you can go
roast for Sunday dinner right you can go
roast for Sunday dinner right you can go into any butchers and they will do this
into any butchers and they will do this
into any butchers and they will do this for you if you look at it you’ve got
for you if you look at it you’ve got
for you if you look at it you’ve got that I meet here right see that lovely I
that I meet here right see that lovely I
that I meet here right see that lovely I mean that used to be your sirloin but
mean that used to be your sirloin but
mean that used to be your sirloin but it’s gone further up the animal and then
it’s gone further up the animal and then
it’s gone further up the animal and then this bit of meat here is like the cap
this bit of meat here is like the cap
this bit of meat here is like the cap all right and and it’s actually my
all right and and it’s actually my
all right and and it’s actually my favorite bit of meat in the whole of the
favorite bit of meat in the whole of the
favorite bit of meat in the whole of the beef actually it’s got a delicious
beef actually it’s got a delicious
beef actually it’s got a delicious flavor
flavor
flavor the problem with cooking good steak in
the problem with cooking good steak in
the problem with cooking good steak in England is that because steak costs
England is that because steak costs
England is that because steak costs money and it’s expensive they’ve just
money and it’s expensive they’ve just
money and it’s expensive they’ve just got smaller over the years so you need a
got smaller over the years so you need a
got smaller over the years so you need a bit of girth you need a bit of thickness
bit of girth you need a bit of thickness
bit of girth you need a bit of thickness right so I would suggest getting you
right so I would suggest getting you
right so I would suggest getting you know twat go to a butcher’s and so don’t
know twat go to a butcher’s and so don’t
know twat go to a butcher’s and so don’t want an 8 ounce steak I want to I want a
want an 8 ounce steak I want to I want a
want an 8 ounce steak I want to I want a 16 ounce steak right and what that gives
16 ounce steak right and what that gives
16 ounce steak right and what that gives you is thickness and thickness equal
you is thickness and thickness equal
you is thickness and thickness equal time and if you have that extra time in
time and if you have that extra time in
time and if you have that extra time in the pan you can create a killer killer
the pan you can create a killer killer
the pan you can create a killer killer crust well I’m a hero than ever the
crust well I’m a hero than ever the
crust well I’m a hero than ever the future I want to use a chili to give it
future I want to use a chili to give it
future I want to use a chili to give it flavor and heat without thinking I can
flavor and heat without thinking I can
flavor and heat without thinking I can give you two no more either
give you two no more either
give you two no more either okay two limits probably just one
okay two limits probably just one
okay two limits probably just one because it’s very spicy
”
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