00:05
So, uh, here's the thing.
00:06
I'm making a tonight.
00:09
Yes, because there's a get together at friend's house.
00:13
They want to do a potluck thing.
00:14
Yeah, I need your help.
00:18
You know, you've been like, on my side when I made it 1000 times
00:22
before I know, but I feel like I miss details every time you
00:30
need olive oil, a small onion about a half of a green pepper
00:34
not the whole thing.
00:35
About two cloves of fresh garlic ground beef, like a pound
00:38
and a half salt pepper, cumin and oregano and then a small can
00:44
of tomato sauce and then a small can of tomato paste, two different
00:48
things and then about a quarter cup of fried white wine, four
00:53
tablespoons of the can stuffed green olives and then a small
00:59
box of, ok, so you're gonna take a little bit of olive oil with
01:05
a pan of meat and heat place on the pan and then you add, ok, and
01:14
Am I like just chopping until I can't chop anymore or chopping
01:18
Like you get the sort of the same size as that, you know?
01:31
The, the, the mince maker uh where you put it in the thing and
01:35
it comes out as like a little baby spaghetti.
01:39
You're kind of cooking those until the onion is like translucent
01:46
So then you can add the ground beef and ground that also over
01:54
Until it's not pink.
02:03
And then you add the, which would be like the spice in it with
02:07
the salt pepper and the oregano che is the thing that gives
02:12
it the very feel made of sauce is made of paste, made of paste
02:17
the whole thing up and that explains why restaurants make
02:23
Uh white wine with the dry wine and the thing and yes.
02:28
The cheap, cheap dry wine.
02:30
Um then when you add the four tablespoons of and then to stuff
02:36
green olives, they're gonna be sliced up.
02:40
You're gonna add a little miniature box of raisins.
02:43
So do you really need raisins in it?
02:46
Oh John, we always have it.
02:50
And again, the reason is to give it like a sweet you juxtapose
02:57
You've got sort of quality to it.
03:01
So it it came out really good.
03:04
Not as good as yours.
03:08
Do you think I will ever be able to be a good cook?
03:13
Of course you're going to be a good cook like me.
03:21
So I got a head on out and thank you so much for helping me next
03:25
Just bring your people over here.
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