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Pasta in a hurry!

[music] Welcome to another episode of Cook with Mickey. Before I say what I'm going to do cook today, I have to thank everyone for the great support. I didn't I never dreamed that people would support me like this in this cooking show of mine and I am really very grateful. I am grateful and this one has very few haters and very I am also grateful to them. I have to look back on this. I saw, I saw, I read comments. They say schnitzels are pounded over nylon or foil and grandma's grandma you pounded steaks. Well, 5 million steaks without nylon were prevented. If you didn't you pounded steaks without nylons until you didn't when we only had the first second program. We didn't even know. Do you understand? Like me from all my missions, jokes, comedy, cooking, you found that I didn't beat steaks over nylon. 20 or 30 years ago, were you banging on nylons? They cannot be fried if

Transcript — English (US)
  1. [music]
  2. Welcome to another episode of Cook with Mickey. Before I say what I'm going to do
  3. cook today, I have to thank everyone for the great support. I didn't
  4. I never dreamed that people would support me like this in this cooking show of mine and
  5. I am really very grateful. I am grateful and this one has very few haters and very
  6. I am also grateful to them. I have to look back on this. I saw, I saw, I read
  7. comments. They say schnitzels are pounded over nylon or foil and grandma's grandma
  8. you pounded steaks. Well, 5 million steaks without nylon were prevented. If you didn't
  9. you pounded steaks without nylons until you didn't when we only had the first second program.
  10. We didn't even know. Do you understand? Like me from all my missions, jokes, comedy, cooking,
  11. you found that I didn't beat steaks over nylon.
  12. 20 or 30 years ago, were you banging on nylons? They cannot be fried if
  13. without nylon, this one does not fry. And I had these objections too. Ma smati is cooked in
  14. those bags. Unlike the Chinese, the Indians cooked it in pouches 50 to 100 years ago.
  15. people cooked 1,000 tons of rice. You can think. But it doesn't matter. I don't get angry
  16. but I think find something positive. It is impossible that there is nothing positive. This one
  17. thanks again to all the people who support this show. Oh, and one more thing
  18. I must say as far as those sterile things are concerned. Watch out for this and that. Here you see
  19. like this. My grandmother soul from Obrež. Dušanka Devrnja, married Jurišić. That is, we are
  20. I'm lying. Maybe that great-grandmother was married, uh, uh, to some scumbag.
  21. Uh uh and then the surname Jurišić remained. We are actually Lazin Lazin uh
  22. from the grandmother's side. Grandfather on dad's side 87, grandmother also 80 and something on dad's mom's side.
  23. Mirko drank Danube brandy. Smoked. Smoked three hells of cigars for 50 years. It's 85 years old
  24. years alive, healthy, don't he. My children are as healthy as if I were fat. I have
  25. almost 140 kg. Cholesterol is good, sugar is good. The doctor says I have never seen in my life
  26. such a man that everything goes well for him. Because I ate healthy. I ate real ones
  27. homemade bacon. You eat with concentrate, understand? I never in
  28. I have not been to the hospital. I was only in the hospital when I had an accident and when I
  29. covered the pelvis. In two weeks, the doctor released me and says that he has never seen anything in his life
  30. saw someone's pelvis heal in two uh this uh in two weeks. But the secret is in
  31. to that. Mirko says that when I was little, I was caught pushing lime
  32. from the house like the one in that movie Tito and I and says to her mom, Mirko is eating lime
  33. says Mirko, leave him, he lacks calcium, let's check with Mirko if that is the case
  34. the truth is, we are going to Mirko to check the authenticity of this story of mine.
  35. Good evening Mirko. Good evening. We have a question for you.
  36. Yes. Is it true when I was little?
  37. Yes. If I ate lime from home? Tell me what happened
  38. that happened. Wait until I give you a bug. What happened?
  39. Well, nothing. I guess you lacked that vitamin. Doctors say. You poured lime and that one
  40. mortar resisted. It was earth and chaff.
  41. By God, you ate a nice piece of soil every day. Did I make a hole? I am
  42. was Mirko sick once, was he in the hospital?
  43. No, never. Have you ever been sick in the hospital? No
  44. counting this now that you had to because of consumption?
  45. No. I never did. Never. Is it grandma and grandpa? J were once in
  46. the hospital? No, they were just in the field.
  47. Yes. And that's what I want to tell you. Once people were healthy. So does mine
  48. children. My kids eat everything. Two years like first grade. quince five years as
  49. if she started in the fifth, it means that she doesn't have you, that one takes care of you, and in the end, you have a child
  50. get intestinal colitis disease of clean intestines
  51. so much about those clean things and that's what you do in the forest, I do it like a chickadee
  52. sawn, all the tannin from the oak gets under my fingers, I don't know
  53. what do you take laninica do you eat when not when you arrive this that that here everyone shares everything, you understand
  54. all live healthy real. And now you're the only one sticking to pate this and that around town.
  55. My children will eat healthy home-cooked food. What my grandparents ate
  56. I ate and we are all healthy and real and let me go of course we won't now of course
  57. we will be watching. We won't know what. Don't complain that you are what you are
  58. that. You tried it with your finger. Why not? Grandma came from the field. It's getting ready. We are preparing
  59. paprika. We are preparing this uh green carrot babu to pack for the market.
  60. As soon as Grandma arrives, we immediately pack up some Bečar stew or something
  61. in sacks. Maybe even grandma washed her hands. Why not? What am I missing? Look how big
  62. horse. Enough about that. Uh, today we're going to prepare, uh, I'm going to prepare two types
  63. pasta. Since this is for amateur cooks. Past. If you have never cooked anything in
  64. life, you will know how to cook pasta, because it is the simplest thing in the world.
  65. Uh, my wife likes tagliatelle, so I'll make her a veal tagliatelle. And children love foam.
  66. I will foam them. The women will prepare tagliatelle with uh pestudenose,
  67. Parmesan cheese, and I will prepare uh foam with guanciale for the children. Here he can come now
  68. Angelina. Come here to see. So it boiled over. We make tagliatelle
  69. bars. We love barrel. She's perfectly fine.
  70. Here we put the melters to cook. There is no need to add oil.
  71. Here it is. The melters have been put on. It's these minis that my wife loves. Here
  72. him. You saw it. Put that on. You can add salt. We will salt them less
  73. what's the name of this sauce. Here's the sea salt. Pap pap.
  74. When it starts to boil, stir a little to prevent it from sticking. Before
  75. than it boils. Here you take this one. A woman in Pepko bought this spatula for me
  76. like a cook. Here it is like this. And let Davri go. And now we are going to tell you what it is
  77. guanciale. Again, people say that one tried to please everyone and then he says
  78. ended up in an insane asylum. You can't please everyone. Now someone will say tell Grona
  79. say I don't know what. Gronik is ours. We dry it so it's hard, you understand. Me
  80. I also love that Gronik. But the Italians make guanciale. Italians appreciate it very much
  81. face. A guanciale is part of a pig's cheek. This is already a finished guanciale. This
  82. is guanjale that I will do. This one looks like this. So it's a chronicle of
  83. pigs. That is, it is a pig's cheek. Believe it or not, it does not dry. He is drying himself
  84. in the fridge. So this is what it is made of. He put himself in the salt. It takes two weeks.
  85. Then various spices are added. We will have a special show on how to make gonçale.
  86. Just so you know what gonçale is made of. By the way, whoever makes carbonara, I don't make it
  87. carbonara, I'm making some other pasta. Oh carbonara, who makes this one in Italy
  88. it is exclusively made from guanciale. Guanćale means meat that was in
  89. brine. Then in the spices you can see black, it's pepper and various spices.
  90. And it is dried, believe it or not, and you may dry it in your home refrigerator if you don't have one
  91. that professional fridge-dryer. There is nothing better than that. It melts in your mouth. And now
  92. like this. We'll make the first one for Angelina. So it doesn't matter. We'll find Angelina
  93. can I take a break to find some garlic. Now, say what someone asks me like this
  94. how long what is being cooked. Here, say, we'll tell you what I'm doing. Here, for example, is this barrel
  95. it says eight minutes. I cook it for 6.5 to 7. I take it off and then put it in the sauce and that
  96. I dock her for a minute. Italians usually eat pasta, it's sacrilege. Who overcooks
  97. macaroni or pasta uh end up in prison for five years eating aldente. So be it
  98. slightly harder pasta so that it is not overcooked. Uh, that's a big crime for them. And why
  99. why is it better to eat aldente pasta? Your stomach doesn't hurt and you don't get bloated. And they are
  100. people know. They invented it. So we put, we include here we put
  101. the road. First, Angelina, you can come and record.
  102. Here we turn on the stove. I'm going to put an eight here on this little one
  103. we add butter.
  104. Here's the little one. Add butter.
  105. We wait for the butter to melt.
  106. Here is Mirko. Since the children are at Mirko's so that we can record until it is finished.
  107. Angelina says I don't know what to do with her. Quince, come here.
  108. Dunja, come right away.
  109. Uh, why is grandpa complaining about you? What happened?
  110. Who am I pushing and why are you pushing your grandfather? Go there now
  111. hug Desha, kiss her, tell grandpa, I'm sorry, I'll be good. Come on, come on, I'll call you right away
  112. when it's done. And we continue. So, while the butter is melting here, we'll make it
  113. garlic.
  114. One male is enough for me since there is already a white one in the 500-day connection. No, but I like it
  115. let me add. Someone is putting them. That's where pine nuts, basil, olive oil, what
  116. you know everything I love this relationship. You can build it yourself
  117. houses. Even you can make it with someone of your type, what do I know with chives,
  118. with this, with that. I like this classic one from the store which is quite ok and
  119. correct. By the way, pine nuts are the fruit of a pine cone. Now I don't have them, but
  120. not bad. I also like to add pine nuts to this paste. He doesn't go into it, he doesn't
  121. nothing. Only parmesan goes. By the way, there is Parmesan already in the decided relationship. I add
  122. a little chives, a little marjoram and it's a fine paste. I invented this myself.
  123. I mean, you can all make up pasta at home.
  124. It's nothing like what you have in your fridge. Make some sauce, come up with something
  125. you can always try to eat macaroni and mix it with this. E
  126. here it is. We put away the tagliatelle. They will be a little more, they continue to go on
  127. they are cooking.
  128. Then I will strain them. Here we put it
  129. means butter. We'll put it on this bigger ring. Let's just get this out of the way. Here it is.
  130. Wait. We will now proceed to Valjaleta to extinguish this. We're going to turn this one on.
  131. Here it goes. We can add garlic. Angelina record please. So
  132. we just have to reduce it so that it is not at nine so that the butter does not burn. Here
  133. a week. And add garlic, which you will literally fry for a couple of minutes. No
  134. you need more. [snorting] Here it is. Here you see. Crush the garlic.
  135. That's it. So nothing complicated. So a little butter. Fry the garlic. se
  136. fry the garlic. We will also be adding links. Let it fry.
  137. Here it is.
  138. Here is ch. Now I wanted to say feel how it smells. You can't feel how
  139. smelly, but the garlic is fantastic. This is how we now add the judged links.
  140. We added.
  141. And we will add some water from which we cooked.
  142. Here it is. Oops. We will add the water in which the pasta was cooked for the sauce. Here it is.
  143. We will add a little pepper, a little salt. Just a little Angelina. Here's some pepper
  144. we will add. Here we can now. The sauce is slowly being prepared.
  145. We will further reduce the stove to six. Here's some more pepper. We add some chives
  146. additionally. And although we can do that in the end. Here it is. Some chives. E
  147. while the sauce is simmering, we will add more of this water. That water is precious because in
  148. it has starch and will help the sauce to thicken and get nice
  149. texture. Here you see. Very simple.
  150. Take a look. Lightly. Let it simmer. We will filter Angelina during that time.
  151. Here we can and directives like this. Here it is. You can read it. It can be like this. And I will put
  152. them right here. Where's the sauce? Of course we add. Here we go. That very minute
  153. what we lack. They will be here in this pesto sauce. What we add
  154. Parmesan of course. Nothing without parmesan. Here
  155. him. You don't need a lot of salt. So I'll try it now and we'll see. It is
  156. salty. Parmesan cheese is salty by itself. So now we will try to see if it works
  157. salt. Here it is very simple. Each pasta is made from 12 to 15 minutes. Bar code
  158. while you spent 10 to 12 minutes making that sauce. Some maybe
  159. they last 20. Only some, if they are somewhat demanding, they can last 223 minutes.
  160. It means a dish that you can prepare at home for children, for the family, for the elderly
  161. short time, it's a paste. Here, for example, is this one with Festa Genovese in my own way. Me
  162. I will now see if I need salt. A sad angel has a fantasy.
  163. Me that she is beautiful. I will add a little salt and since they say here are the neighbors of Đura dono
  164. sausage. Give a shout out to Đur. Đure come come come.
  165. Both arrived, please come here.
  166. like this at the door. Đuro
  167. go back Well, please don't, aunt. I'm still removing the skin.
  168. Don't come back. I will get angry. I need you in two seconds. I need you in two seconds.
  169. Now you will meet my neighbor Đura from Inđija. My first neighbor. my neighbor
  170. welcome to the show Cook Siki because you didn't even know.
  171. I didn't know. This is our show. The neighbor is Đura
  172. almost slaughtered pigs and brought it so that I could taste the sausages as an expert. Who what me
  173. I'll bring it for you to try. Here. This needs to be maintained. Late grandfather
  174. Dragiša Rendulić said, Miki's neighbor is the first to say no to God
  175. something works and the brother from Belgrade will come, not the neighbor. Most important
  176. to have neighborly relations because imagine you live somewhere and you are not good with your neighbor, we are not here
  177. it looks like one house. Next, Đura kneaded the babaljuba cakes over the cloth.
  178. Here, do we have anything? It means we get along very well. Đur sausages will be tried.
  179. We have no doubt. Is the paprika the one I got?
  180. Angry and this is like shame means mild-tempered that Đuro, I have no doubts about
  181. you. I hear. A greeting is valid.
  182. Thanks for being a guest on our show. You will be in You will be in a show
  183. special guest where you and I will prepare something in the yard.
  184. Thank you very much. And look, he likes the commie Đura.
  185. Commie. See you soon. see you Thank you
  186. a lot. Here you see the live show. It's with us
  187. you never know what can happen. Here the neighbor took off the sausages.
  188. We will only salt it a little. The children came to make pants. Fantasy are Angelina
  189. they are fantastic. These are yours that you love. Melting machines. I will give you now
  190. I serve it on your plate. A woman in Pepko bought me these plates for 700 RSD. But yes
  191. It's nice when we take pictures, you understand. Here's something for me. Here's something for my wife [laughter]
  192. children, not sons, you are your father's children. We eat guanciale with bacon. These things
  193. you love Mom likes fattening a calf. Angelina
  194. here you go. Well, we'll go up a little further. We can do it like this
  195. chives or something. And we can add some Parmesan cheese.
  196. And these guys are running there. Here's a look at what it looks like. I will now since I'm a little late
  197. the neighbor's children quickly burst in. Here is a video of clay what the devils are doing.
  198. And look at Elsa for wearing this scarf. What can I tell you, my children are alive. What
  199. to work? They are not just to be peaceful. We sometimes wish our children were not
  200. so hyperactive, that they are calm. Some moms try it when they say I go to bed at 8:00
  201. at 8:00 am, I would do 20 of those. Mine wake up and make a mess. But we love that they are
  202. such. My wife and I were like that. So since I'm not much now
  203. concentrated. I rushed the recipe.
  204. [scream][cry] Mom mom
  205. no. Mom is here. I'm a dad. Don't screw up. Uh.
  206. Yes, dad. Wait, now dad will give. Uh, you see, shoot the calves. If it says,
  207. see how beautiful they are. If it says eight minutes, you cook them for six and then i
  208. add a little to the sauce. Two more to be aldents, to be beautiful. Here's mine
  209. wonderful wife. You can take another shot so people can see how nice it looks. Well, a
  210. now Angelina please come. You saw in less than 10-15 minutes it was us
  211. made the first paste. Let's go Angelina on a break to prepare a new pasta. Here's this
  212. is Guanchal. This is evil, this is worth its weight in gold. The best guančale is made by Joca from Progar.
  213. Boyčina cradle. This is guanciale from Mangulica. Made in Bojčinska
  214. the hut. So this is worth its weight in gold. This is Italian, someone would say if he tried it
  215. Mickey what is this? Where did you get these goods? Where did you get these goods? This is a commodity
  216. something. I can't wait for the episode where I make guanciale. Here it is.
  217. We take the pan. We turn on the pan.
  218. Here he is at eight. Maybe two of these. Well done. Here we put the water to boil. Where will we go?
  219. put foam. So these foams are cooked for 11 minutes. So cook them for 9 minutes 10
  220. and then you add them to that sauce for another minute or two and that's it.
  221. You don't need to add oil. Just make sure they don't stick when they start boiling. You can
  222. add salt and that's it. So we put it here
  223. we are waiting for the brine. We will put some olive oil
  224. and we will put the same little butter combination. Not much, very little. Someone
  225. now someone can say it doesn't work. No, I do it that way because I don't want it to burn
  226. olive oil, although I will fry that bacon on a low heat, so yes
  227. we will do it all together. So here we cut
  228. bacon, that is, guanciale. That's what we call Gronik, which is being made
  229. especially according to that body recipe, and it would be time to try the sausages from
  230. neighbor of Đura. I'm just going to cut one to try and see what our neighbor is
  231. made this year. The color is excellent, the hardness everything. Let's see Djuk. Otherwise it's me
  232. Đuki made peppers from the rainwater this year when he slaughtered. Let's see what they are like.
  233. Neighbor Đuro sees five languages spoken.
  234. What am I going to tell you? Now some lucky guy of mine is going to get angry. Wow, you're like Italian
  235. there is nothing better than our Sremac ham. Not until you try patanegra.
  236. Patanegra is the best ham in the world. That's it
  237. ham that is made from black and Beria pigs. It is similarly protected in Spain.
  238. Similar to our mango.
  239. By God, these Đurinas are angry, but they are good. We Sremci think that we make everything
  240. the best. It's not like that. And from Daltain, they are bursting with jelly. They say dal for ham
  241. maltese prš. It's a different kind of co-salting. We have you know what
  242. awkward with these shows? Which there is always an expert who will and we make it
  243. if we have the Swabian system, we have the wet salting of brine with water
  244. Dalmatians salt it with dry salting. The differences are obtained differently. Of course
  245. that I love my Srem ham. I was worn out on her. But people
  246. The Italians who make those Salmones and the Spaniards [coughs] and their pat
  247. Pashto. Here the water starts to boil. We add foam, it says 11 minutes. We will them
  248. cook nine. Now that people see what I'm doing, someone will say, so what?
  249. invents, this one makes carbonara. Do you understand? And you know why I don't make
  250. carbonara? Those who know how to make real carbonara do not go again
  251. so, it doesn't work like this. I mean, I make paste with glanjale, with neutral
  252. with sour cream, with parmesan, with cheese. Uh, because real carbonara, the original works.
  253. So I have to eat eggs, I have to be careful, there must not be a fire in the steam. Where will I do it from? Well
  254. I am an amateur cook. I know how to make an original carbonara. But you can. Me
  255. I want you to learn to make beautiful delicious dishes that you have never made before. yes
  256. surprise the girl, to surprise your friends. Here you can see how that image is
  257. that sentinel, the famous guančale, which is now being harnessed there, from which we will
  258. make a sauce for these foams. You to make to pour neutral
  259. cream, to melt two or three types of cheese and to mix with macaroni.
  260. Add some spices and you will make a fantastic paste as well. Will you s
  261. tomatoes, or chicken? I will teach you more
  262. and spaghetti and pasta and everything. We don't have to make the classic Bolognese, no
  263. I know what it is. Trust me. Combine yourself and you will learn to make your own. You will be wrong
  264. sometimes a dish, but the next one will turn out good for you.
  265. Experts really annoy me. Me and that, me and that
  266. with this with that I make like this, if you don't like it, don't look, so this is something
  267. unbelievable. Look look at this. This nectar of God. See this nectar.
  268. Yuu Yuu. Watch this melt. Look at that elephant. That Aha.
  269. It seems that this must not be pressed too hard. Sivonja, what are you going to do, peasant?
  270. to press. Here you see. You can see how she is already getting a nice cover. That's something.
  271. And it smells. I am very sorry that we cannot introduce the fragrance to you. Not yet
  272. television has advanced so much. When it's about 10g, maybe we'll be able to smell it
  273. to convey. Here you see, now we are adding neutral cream. Here she is
  274. neutral cream. Here it is. Hopala.
  275. Neutral cream. My special parmesan.
  276. Here it is. Look at it.
  277. This one costs a lot.
  278. And we don't want him anymore. We are adding this one. And as you can see the sauce is maltene already
  279. Done. Now we'll try.
  280. since bacon is salty. Of course, sorry, it's salty, parmesan cheese is salty. There is no need
  281. that there is now something full of salt. Here
  282. we will try. We'll add some pepper.
  283. A little pepper.
  284. I will add a little more macaroni water. That starch. It will give a nice texture and that
  285. everything nice. Now someone asks how much is needed. So you see
  286. I guess that's how long the sauce should be cooked until it hardens so it doesn't burn
  287. bacon. Do you understand? Well, I don't know the circuit. Say how many minutes. Don't. You see for yourself
  288. now we'll do it later. But you said about amateurs. So that you see that it does not overextend itself.
  289. You fry it for three to five minutes and that's it. So we are waiting for macaroni and yes
  290. we finish. It's just that the second pasta is not ready
  291. I present to you my new two Funko Pokies that I bought last month
  292. Sunday. I bought Luke Skywaler and of course I bought Jokic. Look at him. Both. Let's go.
  293. Here the salt is simmering. We're going to take out the macaroni.
  294. Filter here. Hey, the one who tells me you should have been under water
  295. to resist the rehearsal. So bypass this channel. Here it is. We are adding the first round.
  296. Dad, Dad, look what I read. Second round
  297. we will add a little more oil. Son, let me tell you something, I know you like it
  298. you are the center of attention. You weren't in this episode. What is it son? Is that it?
  299. housekeeper in Srem? Well done, son, but you drew it. Every one of you
  300. honor. Do you want to be a painter or? What will you be when you grow up?
  301. Painter. And how are you? How do you say? You will be
  302. p Pikachu.
  303. And son yes God. We will add a little olive oil at the end. So we added
  304. olive oil.
  305. Uh. What else? Let's go, we'll add some chives and some marjoram.
  306. Here you see. Here, let's put the macaroni here so that they can stick with this a little more
  307. sauce. Bata is a little nervous. Son, here comes only the one to taste if they are salty
  308. enough. I can only do that with a spoon.
  309. Fantasy. Our best man likes it too salty.
  310. Oh, I can do a little. Come on, salt. It shouldn't. But wait a minute. Since the godfather is the godfather
  311. Unsalted. I don't like it.
  312. Here it is. So the macaroni must be aldente.
  313. I'm barefoot better than some Italians. They are just as hard as they should be. Here you see. Very
  314. simple. I literally made two different pastes in 25 minutes.
  315. So here is this white one with guenzale, parmesan, neutral cream,
  316. olive. See how it looks. That's fantastic.
  317. The godfather already ate this one with pesto. Mirko eats there now. Here's to the kids.
  318. That's it. They have forks [scream]. And look at this one who is angry. Are you angry?
  319. son. Look here [scream] son. You have to blow
  320. son. Blow the quince. Here you go son. Bato. Look.
  321. Come on kumil blow. Godfather, tell me this is my godfather
  322. the famous Shawn. Godfather, tell me what was the first pasta?
  323. Mirko, have you tried this tagliatelle? What are they like?
  324. Excellent. Excellent.
  325. You're doing well, godfather, come on, I want to hear a miracle. Try it first, Vancal. Stick it in there
  326. send me a letter and tell me have you eaten something nice in your life, son, hot. Now dad will
  327. cool down. Try it. He says have you tried a nicer one
  328. bacon in life. It's that Italian guanciale.
  329. It melts. It melts in your mouth. Here is another episode
  330. It's done. It's great.
  331. We will make. People ask me to make rollers.
  332. The mother will hardly want me to explain to him how hard the dough should be,
  333. how to develop it and that. But I will also make the podvarak that you asked for.
  334. I will also make a dry roller. I'll do everything for now. To begin with, we will
  335. we make some dishes that you will all know how to make at home. Here you see
  336. you have two phenomenal pastas in 25 minutes. We can't wait for spring outside. I'm buying
  337. a big grill, I'm building that pizza oven and what do I know. And there we will cook various things
  338. prepare kettles, various sauces. So me and my wife are getting ready. Hey
  339. I have another anecdote. Come here Angelina. after starting. We left
  340. stupid, now we bought that phone, we bought the bugs, the godfather bought us that one
  341. gimbald, it's something a woman holds in her hand, it turns everything like that. So maybe you will
  342. this episode be weird like we go like buy like you need light better
  343. my boss says it's a Dane. We went and bought for this what masters
  344. the car, then the mechanics now says I, we took pictures, now I'm proud of what we are, we bastards
  345. they bought a light and gave almost 10,000. He says that you are opening a car mechanic shop
  346. the store, it's not the lighting for the show, and you, what did we buy? We bought this for
  347. car mechanic. [scream]
  348. Come on, nothing. My famous theory again. What
  349. children eat and elderly people eat, there is no mistake. Our godfather is also very picky.
  350. The fact that his mother was a cook at the Moskva Hotel for 40 years and he is used to it
  351. to that something everything. and extra. And if he doesn't feel like it, he's worse than
  352. My angelina. Angelina also won't eat anything.
  353. [sigh][sigh of surprise] Well, Dad's mouth isn't shaggy either. He could
  354. dad asks the little one to accept the neighbor of Đura's sausage.
  355. So let's see this neighbor Djurina. This one is a little different. This one is like a tea room
  356. for all of them. Mickey, don't talk with your mouth full.
  357. Greetings to them too. Uh. They tell me that experienced YouTubers, bloggers,
  358. this that. He says say that they tell people to follow that channel of mine that something
  359. you subscribe. I mean, I know what it is, I'm pretending
  360. crazy Good Đura's sausage. Kudos to him
  361. m
  362. follow the channel Cook with Mickey. Greetings from Mickey and his family.
  363. Watch us. [music]