BREAKFAST SANDWICH WITH @CalibamaCookingwithChefLorious – The Best Way To Start Your Day!

Oh, there we go. What's good everybody? Hey, let me know right now. First of all, you know, we on that all that way out time, you know, I ain't gonna say nothing about it, you know, anytime you go live or do something or especially when you put a time on it, it looks like it's gonna be crazy. And listen, I'm using a new setup, you know, and this is the first time we used it here, you know, out here in Las Vegas, you know, so everybody's kind of like just scrambling around. I wish I could turn this around so So anyway, listen, if you guys can hear me, I want you guys to drop a drop a one in the chat, you know, I mean, let us know that you can hear everybody. And listen, I got to go ahead and talk about my auntie right here. You guys might already know who she is. Look, this is Chef glorious. Hey, she blessed me with her presence to be out here. And I'm having a ball. Oh, serious. Like this is perfect. This is it. So listen, I haven't done like a like a q&a or like that. You know what I mean? Sunday, usually I drop a video, you know, we get a chance to talk about it. So listen, what we're gonna do now is you guys can talk, ask questions, get them answered real time. natives behind the camera back there on the microphone, she's gonna be reading the comments, you know, picking, you know, picking them at random and just reading them out. And then she and I, we just gonna go ahead and answer them. And whatever we say. Good luck. Hey, with that being said. So look, okay, so go ahead. Tell me what we're doing. We got to make a breakfast sandwich. Right, right, right. Okay, we're gonna make it fun and easy. And we're gonna make it it's not gonna be overly complicated. Okay, we're gonna make some pancakes. You're gonna make the hash browns. I'm gonna tell you right now, I'm looking most forward to the hash brown situation. Because I know like a crispy potato, and I never met a potato I didn't like. And that didn't let me back. And then we're gonna put some sausage patties, we're gonna do the egg, the cheese, we're gonna but we're gonna do it. It's gonna be pretty. Right? I don't want to I don't want to say nothing. I want to know who picked up the pre made patty. I got it. We did that. But then who picked out the medallion? No comment. You know, I got something at the house right now. You know, I'm saying with my initials on it say a B. It's bigger than this. You know what I mean? So somebody Oh, you know what the provo today? So somebody from today? I'll just say that. They pulled the wrong flag. Yeah. flag football today. That's okay. We have time. What we'll do then is we'll make our patty. You know, I'm saying we're making everything else but but see, we showing them how to do easy things because sometimes we start making stuff from scratch and everybody gets confused. And then they're like, I can't do that. There is a way to make it good with the stuff that comes kind of ready for it. And that's what we're gonna show you today. Okay, so listen, I know you guys probably dropped some kind of comment in there. I know people are probably saying like, Hey, what's up? So you can go ahead and just start reading them. You can cut us off at any time and let us know. Yeah, you ain't even got to say that you can just put your hand up just be like, Hey, we know to be quiet. We're just snapping your finger if you need us to, you know, because we might not even be looking at me and her body just be you know, doing us. So look, okay, you want to want to explain what these are? Well, I'm gonna talk about these and then you have to start the hash browns anytime. So you get your heat ready. Okay. I'm telling him get his heat ready. See, the good part about live is it's not scripted. So you can literally just be and it's all good. Okay. These are our little pre made. These are going to help us get the sizing right. This time we're gonna make it cute. So we're going to make the pancakes in these first right? And then we're going to do the eggs last everybody know what mama put the eggs in. That means it's time right? My mother in law used to say eggs and then my husband never knew to run. So okay, we know that. But that's what these are. And they're real simple. They're plastic or fancy words, silicone, fancy rubber. That's what they say. Hopefully we're gonna find out today. You're gonna learn today. So we're gonna do that. You're gonna put it in there, let it get going. And then we're gonna flip them and keep it moving. And we're gonna cook the eggs in these two. We're gonna do the eggs last after we do the sausage medallions. Okay, so I'm gonna mix this up a little bit while you do that because I want to see this part. Okay, so look, what I'm getting ready to peel and none of that, I'm getting ready to shred it down. Look, I put some paper towels down, right? I put these paper towels down. So when I get them like this, I'm just gonna you know, squeeze them and get some of the starch and get them as dry as possible with just with these napkins. Okay, from there, and I'm gonna go ahead, I'm gonna start putting my heat on there because this is gonna be kind of like smoking. I'm gonna just wait just a second before I get it going. Okay. Okay, see, that's what that's important. Now I like the fact that you're not going to peel them first. That's interesting. Okay, I'm confession time. I've never really been able to make just straight up hash browns like that. So I'm learning something today too. So wait, wait, wait, I'm gonna keep it real with you just in case these don't come off the way they're supposed to. Listen, Jonathan, I'm sure he's in the comments right now. I'm sure he's watching because he's the one that showed me how to do this. I was half looking, you know what I mean? I just know we need, I know we need heat. You know what I mean? Cast iron, I saw her make them in, and I did see them drying with the towel. So we're gonna go from there. Now I'm gonna tell y'all this about pancake mix while he's doing that. Even when you get the ones that just say, you know, just add water, those work. Okay, don't let nobody make you feel shame for buying some pancake mix. Now when you're being fancy, you can make it yourself, but don't feel like, oh my god, I can't, but honey, make you some pancake mix. But don't get stuck on the directions because they're going to tell you to put what, like a cup of water with a cup. You mix that stuff to look right. See, that's not right. And she laid out, Neda's so sweet. She laid out everything like the people said. Them folks don't know what they're talking about though. That's why you're watching us because if they knew what they were talking about, you wouldn't need to watch us. You would just follow the directions on the box. Bingo. But just go ahead and keep stirring until it's like you want. Now if you're doing something else, just a side comment, you know you can add cinnamon in here. Oh, Neda said there's a question. I saw her hand go up. What's up? I have somebody who actually asked, who is Chef Laureus? Hey, you know what? Look, look, look, look, look, look. I'm tripping. I'm like, hey, you don't know who this is? Like, hey, everybody's supposed to know. I am Chef Laureus. I call my cooking style, Calabama cooking. I'm a girl from California, born and raised. My family is from Alabama and all of them moved to California from the same time. So I do comfort food, classic and contemporary. This is my kind of stuff. I love to be in the kitchen and I love to just have fun with it and talk a little crazy. So if you want to do some simple stuff, I'll show you how to cook everyday food and everything. Have, come on over. I have a channel too, Chef Laureus, Calabama cooking with Chef Laureus, but this right here, that's my boy. So I hope that helps a little bit. I have a cookbook out also. It's called Calabama cooking with Chef Laureus and there's a lot of fun stuff in it, but I think you'll like it. Thanks for asking. You know what? Sorry about that. No, I appreciate it. You know how it is. So when you guys hear me, you know, I'll probably just refer to her as a auntie. You know what I mean? I just feel like I'm at home with my family. You know what I mean? Getting it in. Yes. Yes. And he's like my big brother. So I'm just like, okay, we're good. I mean, my big brother likes to cook together too sometimes. So I figure, you know, it's all good. All right. Look at that. See, that's getting good. But you know, pancake mix is a funny thing because it can get a little dense. If you're not careful, I'm gonna put some butter in here and start the heat. Now, my thing is I like to cook a little, I like to put a little vegetable oil with my pancakes to get them a little crispy because that's what my grandmama did. And I figured if grandmama did it and it worked. So when you say crispy, not crisp, crisp edges, edges, you know, so I like, I like the first one to usually come off. You know how, I don't know if they do that little roll bead or the edge. The first one don't never come out right. I don't understand that. Same thing happens with waffles and all of that. The first one is always like, excuse me. Oh, I see Nata's hand. When I see her hand, when we see that hand, we know we got to be quiet for a minute. So Papa Larry's Barter Traction said about time somebody is teaching my boy A.B. the proper way. Hey, that's Big Larry right there. You know what, Big Larry, he's moving out here. What? Yeah, he's moving out here. Okay, so when I come back, we gotta hook up. Oh yeah, for sure. We'll see, I don't know. But not if you're gonna talk about my big brother like that. That's gonna get us on bad terms, I'm kidding. I'm gonna run over there and grab that, that vegetable oil. You got it right over there. See, the butter is good. The thing is, you want to mix the butter and the vegetable oil for a reason. The butter is going to give you the flavor, but this vegetable oil or any other type of oil has a better smoke point to it. So it's not going to get just black and smoke it all the way. Now we're not putting enough, we're not frying pancakes. Okay, don't get carried away. See how to do that just a little bit. Don't get carried away. We ain't frying nothing. Well, I shouldn't say we're not frying nothing because we always kind of frying something. But we put a little bit more water in this pancake mix. I told you, see, just a smidge. I would put some cinnamon in here, but I think that will not. Okay, okay, I see what you're doing. Now y'all, y'all wish me luck with this silicone. With this silicone maker, wish me luck, okay? All right, here we go. First one's always the ugliest one, right? No, the first one is me. It's practicing. It's dress rehearsal. All right, here we go. I'm using a measuring cup. Tell me when you're ready because I want to see you in that, but I'm just kind of messing with these pancakes in the meantime. Say it again. Say it again. That's what's up. Okay, that's what's up. I'll see you. See that? I'm putting it in there. Perfect. You know what? We made some. Don't even play with the people. Man, I wish I could show it. You know what I mean? Did the chicken. We did some chicken and waffles yesterday, and those were amazing. It was level up. It was cornbread waffles. Corn, but that's the whole thing. They were cornbread waffles with a hint of barbecue. We couldn't even talk. We were just sitting here looking at each other like, dang, we did that? All right, what you got, Neda? So I've got this kind of on a medium to medium high. You don't want to go too low with it because if you go too low, you got it? Okay, if you go too low with it, it's going to take too long, but you don't want to go too high because we're not trying to burn them. So I kind of watch it and do kind of a medium, medium high, but then I play with it the whole time. Now, do you know when everybody know when pancake is done? What your mama said, when what happened? When the bubbles come up the top. So since these are a little thick, I turn the heat down a little bit more so I have time for the bubbles to come up. And I don't want them to be black because if they turn over black, y'all gonna talk about me. Y'all gonna talk about me. And then we're gonna have to come back with something. We've got to come back. Okay, let me see these potatoes. Oh my God, that looks so good. I'm gonna form a patty in just one second. Okay, he gonna make a patty too. So you see, now I turn the heat down a little bit on this because I don't want, oh y'all look, these things work. Look, no, no stick, huh? They work. OMG. Okay, I'm gonna go home and get some of these. I got to tell my team, we got to order this. Everything I see in this kitchen that I like, I'm making notes so I can get on Amazon and it'll all be waiting for me when I get home. That's how I do it. That's how I do it. Like Amazon is my best friend. You know, I'm mixed on it. I'm happy because when she had the headband, that wasn't right. That wasn't right. But when they fixed the hair, I was like, okay, okay, I can deal with that. But the pearl mill and I'm like, okay, but like, here's my question. Are Aunt Jemima's, are her people still getting their Aunt Jemima nests from the Aunt Jemima pancakes? Or is it the pearl mill? Or was she Aunt Jemima Pearl? So like, was Pearl her last name? So the pearl mill is, you know what I'm saying? Okay, I'm thinking too much. Let me shut up and get back to these pancakes. Look, I'm gonna step over here just a second. Oh, okay. Yes. You look well. We're starting to get a few bubbles. Starting to get a few bubbles. It's a little hot. Oh, I mean, I like this right here. I got to get me one of these. Okay. Now I'm taking this off so I can flip it because I can't flip it in the silicone. Okay. Are y'all praying with me? It's Sunday morning. We're praying. You go to flip. Okay. That one clicks a little bit. We told you the first one don't look right. Let me see. Turn the heat down a little bit. So whoever asked me the question about the heat, turn it down a little bit. The other option we could have in the future going forward is we could just put a little bit less in here. Oh, but these are going to be good. I don't care what y'all say. We got plenty more pancake mix. Why does that happen? Have y'all ever noticed that when you're cooking pancakes and waffles and whatnot, that first one come out just a little not quite right. Okay, that's all right. That's all right. We know what we're going to do. I'm going to take some more of this vegetable oil, turn the heat down a little bit, and we're going to come right back around at it. This is the beauty of cooking live. See, when you get a video and they show you perfect food, you know what happens? They did it about three, four times, so they got it like they wanted it. Okay. Don't show these pancakes, Chris. There. No. The first ones came out a little, little too ... I think I left that one on a little too long. That's okay. Just watch. He finished that right there. We're going to get this straight. It's going to be good. What I'm doing right now is just seasoning them up with a little bit of salt and pepper. You're going to hit them with that level up? Not on this one. No level up today? No, no, no. I'm going to, but not just on this one right here. Okay. Because look, I just want this to just ... I'm really on my own on this one right here, and it's got to be right. Otherwise, somebody's going to say something to me about it, because it's supposed to be picture perfect. It will be. It's supposed to be picture perfect. Do you take off ... Yes, Neda, say something. We have really been chilling with Mojo, and he gave us two dogs. Your sister says you're awesome. Me? Yes, both of you. Oh, okay. Thank you. Thank you. Thank you. Thank you. Listen, we do appreciate it. Excuse me. Yes, oh, here. We do this together. That's right. That's the fun part, is doing it together. Okay, there you go. Boom. I told y'all I knew how to make a pretty pancake, and y'all was out there thinking I didn't. Y'all thought I didn't, but I do. Okay, maybe. Sometimes I do, most of the time. Quite frequently. There we go. When I was a little girl, though, you know I was so bad. A.B., when I was little, I used to love pancakes so much. My grandmama would cook me pancakes any time of day or night, and she always would do that little bit of oil to get the crisp edge, and I would ... Yes, grandma. I'm going to take this one off right here. Okay, you got it? All right, you got them patties going. I'm going to put this one over here, and I'm going to keep going with these other pancakes. We're not going to talk about this one, though. We're going to give him a nickname. Y'all got a nickname for him? Which one? The first one. He didn't come out quite right. He just was a little more ... There we go. Just cover him up. You don't do them like you do your cousins. Now, that's funny. Them questionable cousins. You're like, are y'all related? Well, sort of. Yeah, we play-club cousins. Get that vegetable oil in there a little bit more. There we go. Now, these, what I'm going to do this time, see, because we're learning together. Watch what I'm going to do. I'm going to put it ... I'm not going to put as much in this time and see how that goes, okay? I turned the heat down a little bit, but I am loving this little silicone thing right here. I got to get these. I've got to get this. There. Is that better, y'all? What y'all think of that? You like that? You like that? I think I like that. Yeah, there we go. Here we go. Here we go. That's the best part. I'm serious. Am I making a mess? No, no. You're fine. You got it? Yes, ma'am. I'm still talking to that. Those are my friends. We was having conversations. Oh, yeah. Okay. This is better. All right, y'all. I'm going to cover this back up. Okay. You cover it each time between it. Yeah. I'm thinking that you do that. What I'm trying to do is keep it from doing so much on the oxidation. That's all. Yeah. That's all. You know what's interesting? Also, it helps sometimes with oxidation. I don't think it would work with ... I don't know if it would work with hash browns, but vinegar. Sometimes if you put cold water with some vinegar, but you're not soaking these, but I'm just saying as just a general secondary- Now, in the past, I have shredded them and then I just put them in the water, get rid of the starch as much as I can. And to keep it from ... When I have it sitting up, but since we're multitasking- We're working together. Okay. See, these are going to be pretty. I can feel these going to be pretty. Y'all, let's start naming these pretty pancakes. You got to help me. I like to talk to my food because I believe that if you talk to your food, it'll be nicer. You know what I'm saying? If you're like, hey, baby, how you doing? I know that about you already. I know that you talk to the ancestors. I do. You talk to the food. I do. Everybody coming back. I didn't come in your kitchen before and didn't see you talking. I was like, let me get out of here. You cool? No, I'm talking. I think that's why that one right there came out kind of dark because I didn't talk to him. I'm sorry. Hey, but you know what? That one right there, that'll be the bottom of mine. That's the flavor. We should just eat that one. For sure. I just like pancakes. You know what? Maybe I should have got a little ramekin and put a little ... You know what I mean? So as we're talking and doing what we're doing, we could just do a little dip here and there. Just to make sure, because you want to stay in a good mood while you're cooking. So let me just go ahead and show what I got right here. Okay. Show us what you got with these. How do you want me to do this? You want me to just put this so that ... Okay, so I'm going to bring this out. I don't know if you guys can see it, but this is all I did. I just formed a patty. Oh man. So I put it right here. Look, I got to get it back on the heat because the key is the heat. I just formed a patty, right? You guys can start seeing on the edges how it is. This is going to be super crispy. We'll be able to take a picture of this one right here. But just all I did was put it that way. I can touch it. There we go. It's solid. Oh yeah, you got that nonstick going. Oh, and just for you guys that don't know, this cast iron, this is the original nonstick pan. All of these other things they have, if you know how to do your cast iron right, look at that. Yeah. And you got to take care of that cast iron. You got to season it after you do it each time. Be real good to it. Just treat it right. That's it. Treat it right. Treat it right. Treat it right. Treat it right. You treat it right, it won't stick. Won't stick to you. Didn't the Whisperers have a song? Treat it like a lady. Wasn't there a song? I don't know, I'm just dancing. No, you know it though. Hey, you know what? Maybe I shouldn't have said that. Now the Whisperers are going to come after me and just be like, hey, where my $13? You didn't do enough. You did two lines, two words, just a few lines, right? Okay, that's just enough, yeah, yeah. What is the rule? Do you know that Happy Birthday is a real song and you have to pay royalties to sing Happy Birthday? I'm not lying. You talking about the one that, uh, uh. You talking about Stevie? No. Oh, no. I'm talking about the original one. Stevie Cole, Stevie know what's up. Really? Isn't that something? So next time you sing Happy Birthday, somebody just say, Happy Birthday, I'm through. Not to you, just I'm through. And then nobody will come at us for real. I wish they would. I'm not touching that. I'm not touching that. All right, let's try this one. Let's see how we look in here. Okay. See? Oh, my goodness. Give me the pancakes. You see what I'm talking about? Yes, ma'am. That little edge on the, oh, and usually it is the bubbles that you want. But when you're doing it like this, because these are a little bit thicker, I can make them thinner, I guess. But why would I want to make a pancake? You feeling me? Why? But why? Oh, man, you telling me I don't have enough? What you looking for? No more spatulas? We only have just this one spatula? Hold on, I'm gonna put this right here. Oh, no. Okay. Thank you. Oh, did y'all see what I just learned how to do? What was that? I put the little round thing right back on around it just so that I can make sure that this overage don't mess up too bad. Okay. We trying to make this pretty. Pretty food is important. But I want it to be good more than I want it to be pretty. So if you got a choice between good and pretty, I'll take good all day. Oh, this feels like my grandma. My grandmama's name was mother, church mother. These are Mrs. Thelma pancakes. Mrs. Who? Mrs. Thelma. That was granny. Here, you want this one real quick? No, I'm fine. Or what about this one? Can you flip? Oh, you gotta flip. You know what, if you're not using that one, I will use this one. Yeah, go ahead. I can use something else. We work together. See, this is what you do in the kitchen. You work together. Get in the kitchen with somebody you like. A little more oil. And don't be afraid of the oil. Don't worry, nothing bad is going to happen. I promise. Unless you don't know what you're doing. But that's why you're watching us. All right, here we go. How many are we going to make? How many sandwiches are we making? I don't know. Let's see, you got one. That's six. So you got three, maybe like maybe one more. One more? Okay. Now I'm going to try this one different, y'all. I'm going to make this one a little bit thinner and see what happens. Okay. See, we're practicing. We're just experimenting. I like this good thick over here. I ain't going to lie though, because that looks good. Oh yeah. And I got the heat. Did I turn the heat off accidentally? I'm always doing that. I did. I went too high and got the heat off. I could tell when it won't sizzle in no more, but I got it back on. Oh, this is good. I'm going to eat this ugly pancake. I'm going to eat my step cousin. Is this considered uncooked? No. No? Not at all. Oh, it's still good. It's still good. Nope. It's not uncooked. No. Okay, see now you got the dip going. Oh yeah. This is a pretty good darn pancake. Actually, it is. I like mine a little bit on the crispy side. Yeah. You know, actually, you know, you know what I think did it? I know one thing about it. I told my grandma. I'm going to dip this part up so we don't double dip. Okay. I didn't bite that down part. I got sense. Come on, fam. You know, these folks will be talking about something writing a letter. Okay. Okay. You know what, Aaron? I think the more we get in the kitchen, a lot is happening. Check your phone. Did that go out again? What am I doing? Am I out of you know what? Okay. So for me, what I do is I'll watch it all the way down to wherever I wanted to go to make sure I don't get it too low. Like sometimes it'll be low and it plays out. Okay. Only when you're doing low. Yeah, that's that's probably what it is. See, that's that's why I ordered one of these to take home with me because I'm loving this. I have one of those induction ones on my countertop. It's just too much to remember with the wattage and the temperature and stuff. I just need some gas. Oh yeah, this is good. This is happening. Okay, let me see. I'm gonna use this one. Let's get the other one. Let's see what we got here. Yeah, it needs a few more minutes because we got our timing off a little. Well, I got the timing off because the thing kept shutting off on me. That's okay. Oh, these are good. My kids would love these for breakfast. I wonder if you could make these and freeze them. Well, no. Yeah, well, separate them. Maybe maybe make them with the different parts and before school in the morning, get them together. I'd invite this part over here, y'all. This is the part I tore. I'm telling you, people say stuff. Oh, wow. Now I see why grandma said, oh baby, that was still good. Don't worry about it. But I would make these separate for the kids in the morning for breakfast and then let them put it together right quick before they go. I'm gonna take this form off of this one. Oh yeah. I just can't wait to eat one of these. I think pancakes. I like, do you like pancakes or waffles better? To be honest with you, I'm a pancake guy. I like the pancakes too. I think it depends on my mood though. Okay, hold on. This baby's done. I grabbed this other one from you right here. That's okay. There we go. One more time. I'm gonna turn her over one more time. Did we order the other one up? Is it gone? No, here it is. I hid it. I ain't gonna lie. Is that how you do? That is. That is. That's love. That's real though. I'm not fake. I hide, you know, I hide food in my house for my kids. Doesn't everybody? Doesn't, yeah. Little jokers can eat. Let me ask you this. Do you have a refrigerator in your bedroom? Not in my bedroom, but I have two. I have one in the garage and I got one in the kitchen itself because there's so much food going on. When you cook like this, I'm telling you, when you make videos and stuff, sometimes it feels like all you do is spend your day cooking, but I'm okay with that because the food be good. Right, right, right. Okay, look at that. So these are coming together nicely. I'm starting, I'm getting the hang of it now. You're getting the hang of it? I mean, you got one of them hash browns ready yet? I want to taste it. Let me take that off. Oh, got a question. What's up? What's up? What's up? Hit it. No. Wow. Now that's an interesting question because I wonder what would happen if you boiled them first. I don't know. It seems like they'd be too, they'd be a little bit on the soft side, I would think. Probably too soft, wouldn't they? I would think so. You know, and probably I think the other reason you wouldn't need to boil it first is because you're making a thin layer. If you are making a thicker layer of the pancake, I mean the hash brown, you might have to boil it to get the potato done, but the way you shred it and thin it out, it gets done like it does, like right there. Okay. Oh, these are gonna be good. I hope there's enough for everybody when we finish. I said I hope there's enough for everybody here when we finish because I'm not making no promises. I turned the heat down a little bit more. Okay, I'm gonna do one more. One more? One more and then I'm gonna hit it with the, with that sausage. Okay. Only because I want to make sure. And then do eggs last? Do the eggs last. We said, when mama said eggs, if my mother-in-law's watching, eggs, my husband told me she would always call for the eggs last. Putting the eggs in. Last one. You know what, the only thing, only thing really mentioned is like, like a little, little music, you know what I mean? Some morning music. Some morning music. What's morning? Okay, Sunday morning. So what, should we have gospel music? But you was up there singing somebody else trying to make me shake my hips and thighs. It's Sunday. It's Sunday. What's some good Sunday morning music for breakfast? A little smooth jazz. A little hip-hop jazz. A little lo-fi. You know, something like that. A little Tribe Called Quest. You went, hey, you, you kept it OG. Yeah, well, you know, we just keeping it real, that's all. Okay. Did you see David? Who David? David Hemring? Yeah. All right. He just, he said, he just, um. Right. And while these last couple pancakes are cooking, I'm gonna go ahead and start on these sausages. Because these are the sausage medallions that we're cooking. So we're gonna have a couple of these, two or three of these in the sandwich. Let me take a peek here. Have any of y'all ever tried this type of breakfast sandwich before? If you have, what were your thoughts? What would you do differently? What would you do the same? Like, what would you do? Like, this is just like a basic, if you feeding like an army, you know what I mean? You got big enough pans. You just go ahead and get a bunch of your medallions. You know, as far as your, to make your, you know, you make your pancakes. Yeah. I mean, you could put hash browns on them. Go ahead. Hey, what's up, Pat? Hey, I want to know this. How come you not right here, bro? That's not, that's Pat. He gonna ask us when breakfast is ready. Okay. My brother from another, every time I hear his name, that's what I hear him saying. I came to see Pat. He won't hear. And I just, I had to get myself together. But we having a good time next time, Pat. Oh yeah. Sausages is looking good. So look, I'm gonna flip these. If you want to get this camera ready just to watch yourself, like they'll come out like this. Oh man. So I don't know if you guys can see that right there. That's pretty. I'll just put it right there. You know what I mean? This is how they all end up so I'm gonna hurry up and put this back on here, but you just want them to be like this and then they nice and crispy. That's pretty here. That right there. I can't take no credit for this. I was taught from this. Hey, Jonathan. Jonathan helped me, uh, help me refine my hash browns. That's beautiful. That is beautiful. It's got the right golden brown to it too. That's what I'm loving. All right. Let me see here. We got the sausages going in here. This might be the only part that makes our sandwiches not be super pretty pretty. It's because we got to put enough medallions on here for somebody to get full. But you know what I'm gonna do? Take a couple of these. Okay. Get that straight. I'm just gonna take one. I'll take two. All right. Go ahead, Nata. What you got? All right. I'm gonna hold you to it. There we go. The good part about using the frozen patties, even when they're small though, they get done very quickly because they're already actually ready. Right. They started to. All right. So how do you want to dress them up? You want to put cheese on? Yeah, because they're getting ready to put something hot. So I'm gonna go ahead and just put her. I like to put cheese on the bottom layers and the top layer so everything can melt in the middle and the cheese can drip down into it. You know what I'm saying? Got it. I'm trying to picture like when I bite into that sucker what I want to happen. Do you guys have the timer going? You know what time, how much time we got? We've been on long. Excuse me, do you know how long we've been on long? Yeah. What we got? How many? 30 minutes. Oh, okay. Well, we're cooking breakfast for an army. That's what happens. Y'all should probably start singing some hymns out there since it's Sunday morning so we can all be together. What you got, Nata? Who said that? My mama, man. My mama. Hey, listen. I feel my grandmama like working my ladder up here. That all comes from my grandmama and my great grandmama. Listen, when they cook, everything is like super, super clean. You know what I mean? So you just clean as you go. Like I say in the videos, you know what I mean? Look, you guys might not be able to see because I don't know how the camera's positioned, but listen, I got soapy water right here. You know what I mean? I'm washing some of the things as we go. You know, things like that. I cook messy. No, you don't. All right, eggs in. Putting the eggs in. Eggs going in. All right, I'm gonna put the sausage patties next to these over here. Oh, this is gonna be good. You know how I can see something like this being real good, Avery? What's how? If you had family reunion, like, you know, family reunion season is coming up. I'll just go ahead and put this over here. You got it, and you had all your family folks around, and you wanted to fix breakfast. Yes, Neda, what you got? Okay. Old school work? Like, before I let you go, fun? I can feel that. We could, before I let you go. Before I let you go, I want you to eat this good breakfast. Okay, now this egg, this is interesting. I put it in here to basically just kind of like fry it a little bit, but I'm gonna see how this turn out, y'all. Okay. What you thinking? I'm thinking it's gonna turn out just fine. You think so? I'm gonna salt it in a minute, though. Okay. I got to season it. So you did that, that. Oh, see, and what happens when they don't sit all the way down, the egg comes out a little bit, but that's okay. Try that patty, see if you like that. Ah, I know I like it. Let me hit this egg. Did y'all hear that? She just asked me, try the patty to see if I like it. What kind of trickery, what kind of trickery is that? I'm just saying, just pepper on the egg, too. You like yolks? I do. Okay. I can just say this right now, because whoever, whoever got the ball on this one right here, that we're gonna need multiple of these medallions. You know what I mean, on here. Just to make it work. Just to make it work, right. All right, you tell me when that egg is how you want it. Okay. I'll put some more sausages on here while I'm cooking the eggs. The good part about doing this, too, is you get to cook the egg and a little bit of that sausage from the, the fat from the sausage. Tell them. That right there is golden. Tell them. That is golden. You always want to cook your eggs and your little. Did you guys hear that? You know, because like a lot of times, you know, I tell everybody, like, we want to save our bacon fat, stuff like that. But look, here goes some more pork, very, very seasoned. You know what I mean? Put that in there. Put that in. Oh, yeah. No, you made these right. Thank you, bro. You want to, you want me to flip this or you think it's good like that? You can take that ring over there, flip them over. All right. Y'all pray for me. Oh, yes, sir. I am big. Oh, I'm sorry. You get in there. That's special. To your mama for teaching you to be a clean cook. Boom. That's the only way you that's the only way. OK, I'm sorry. I think she's right. OK, here we go. Lord Jesus. That's my that's you. Which one you want? I need to be all sloppy. Let me go get another piece of cheese on it. What's up, David? Hey, long time no see. I know we've been missing in action, you know, over there at grilling TV. Hey, speaking of grilling TV, let me just say this before she read your comment. You know, Lori here and her talent, you know, what is she going to bless this? And she's on the grilling TV network also. So if you guys don't know about it, you know what I mean? We launched the channel on February the 17th. You might as well say like at just one o'clock. But you guys can go there now. We started to put some talent on there, you know, just getting some things together so you guys can have something to look on a landing page. Are you ready? Oh, yes, ma'am. Let me just go ahead and put it like this. My shrimp and grits, baby. Shrimp and grits. I did a shrimp and grits too, because, you know, what I love about shrimp and grits is that everybody does it a little different. And the way I do mine, because the Calabama, right, which means I got that little California influence when I cook mine. I put a little bit of a little wine sauce in mine. It's it's to me it's bomb. No, I'll second that notion. Love them shrimp and grits. I'm gonna put another egg in here. Now I don't like yolks on my eggs. I like what I mean, but I like to have them cooked. But I don't know I could be convinced to try anything you tell me is good a B. You know, right here, you know, we should have told you I was a messy cook. No, we should have took the pancakes. And then you know how like when you put the pancake down, we should have put a little syrup in there. You know, it made a McGriddle. It's not too late. It's never too late. Let me see here. I'm gonna do one more egg. One more game egg. You see how that was? We see. I didn't. I didn't realize trash can was there. So he came over. He's clean cooking. He just put it away. I like to cook with clean folks because I'm just I'm a messy cook. Are y'all gonna pray for me? Because I'm messy. I need that funk. Where's the brother who said the phone? That's what we need. Oh, I need to get with him Tom's getting the sausages going. Oh, man. Go ahead. That's what you need. So I'm gonna do this right now. I should have did it on the egg. Which one? Well, that's fine. I peppered the egg a little bit. No, no, no. Okay. What I'm gonna do is I'm gonna just clear this out. But you might want a little bit more on there. I didn't I tried not to overdo it because the sausage is gonna have good flavor to it too. But I don't like no dry food. You got to taste like something. No, you good. So we do just go ahead and put this over here. I'm telling you feels like family reunion. There's your song. There it is. Okay, see, now I'm gonna break my yolks up in here. Look, am I am I perfectionist like that? Like, okay, so you guys see this like this? What does the other side look like? Don't let them see this. Oh, no, that's a pancake. But look, I gotta trim a little bit over here. You're a perfectionist. Only reason I'm doing that because I want to take a picture of it. And I wanted to just look, you know, a certain kind. Yeah. You know, eating it. Look, I'm not throwing it away. I'm not throwing it away. I don't know about you guys. Let me know. And you know, just let me know. Like, do you like to have the crush on your pancakes? Oh, I like the crunch. Ain't the part I bit y'all ain't double dip. Thank you. I'm glad to be here. This is really good. So you see how for those of you like me who aren't into the Is it any way I can get these and just show them? You know, I mean, I can't cut some of this hair. Right there. You stack them and they come out good like that. Look at these. This is what you should get when you go somewhere and get yourself a breakfast out. You know, that's pretty. That's pretty. Pretty. We'll make some pretty ones later. But this is just like a like an idea. You know what I mean? If you guys had any questions or just wanted to like, you know, talk or something like that. You know, we could. It's been a minute. I'm starting to get really good, you know, get settled in out here in Vegas. You know, so you guys will start seeing a lot more of me. We can do some cooking demonstrations, you know, things of that nature. And then you get to see like, great. Are we ready for the next one? Yes. You know, great talent. Now here's a question for you. Do you all prefer prefer sausage or bacon on your breakfast sandwich because a lot of people like the bacon on it. I prefer sausage because I get a bigger. I feel like you get a better bite. Yes. OK, what I need next to beat the meat. So those three windows come off. OK, almost done. Here we go. I'm gonna put them straight on. You pretty him up. And if you don't forget, if you want to heat it up to, you know, you can put some hot sauce in your eggs or something, too. OK, earlier he was asking about like freezing them. Yeah, you can freeze these. You can. You can meal prep these. I say make a bunch of them like on a Sunday. Yeah. You know what I mean? And you can take one of these and just throw them in the microwave and have them ready for you, you know, as you go to work. Yeah. Or for the kids or something like that. And that's true. That's true. You can tell I got little kids. I'm forever thinking how right. Look, look, I'm always like I've never seen it. They go. Here we go. All right. Man, that she's looking so. Oh, my goodness. Ready? Right there. Oh, my God. This this is what you. That's what I'm talking about. The pancake. I'm going to turn the heat off. We're good here. Yeah. OK. Yes. So we are. We make sure it's one of the good ones. Not the first was, you know, your first. Did your first pancake turn out a mess, too? It can't just be me. But, you know what? I don't know. I'm not going to say that because I don't know what happens in your house. But oh, my gosh. Aaron, what have we done? Have you noticed? Are you noticing what happens every time we get in here together? Yes. OK. I want to make sure I want the only one. Now, this might be a little bit of an overkill, you know, right? Right. OK. To be honest with you, I probably should take one of these off and then put one of put that, you know, right there. So again, you bite, you dip. All right, go ahead. You did. I did. We did. Oh, man. Do you want me to do anything? You want me to lift this up or what do you want us to do? What do you want me to do with that? Y'all better hurry up before we bite it. We ain't got all day. This is good. Right, right, right, right, right. So these are like just like really man breakfast sandwiches. Well, I'm sorry. Hey, I ain't offended. I understand. I'm not going to say they just man like that, but you know what I mean? If you're looking for a meal, one of these and the half of that has brown right there and that'll get you right. I'm not that sensitive. If that's a man's breakfast, I could eat it. My goodness. Oh, God, we have forks. Oh, let me see what we got. Yes, we do. So there's a couple of tasting forks in here. A couple of things. Yeah, a lot of minutes. Yeah, no, I'm I'm getting ready to eat right now. We are. We wait on them to get these pictures and make it look right. Oh, that's right. We got to get the pictures. You know what? I'm a step right on the other side of this. Let me just get a couple of shots of it. I'm going to take one OK, so you know what I'm going to do? Yeah, well, they're taking pictures because they want, you know, because that's important. I'm going to start eating these. Right. And just test this right here and see. Oh, that's what's missing. Mimosas and funk. Oh, that's what's missing. We need mimosas and funk. You know what? I'm going to go ahead and get you up. Oh, man. I'm going to be full off of this material side food. You want to go ahead and get yourself one of those. Your mama taught you how to get a plate for the lady. Oh, yeah. You know, I like her. I thought she was a real nice woman. Oh, boy. At the time, everything she was she was riding me about like, hey, do this, do that. Hey, how come you doing this? That's not the way I taught you. I'm like, hey, mama, just let me find my groove. Let me do me. Let me do me. You gave me the base. All right. Where's my scrambled eggs? You've got the one with the runny. I don't want to mess you up. Did I scramble this one right here? OK, that's the best looking. Oh, my God. I'm going to take this one here. You want to dip it in the syrup? You know, you know, yeah, come on. OK, put it with a bowl. I'm about to dip it like I ain't just I had eggs. You want to know here? Yes, you know, because we got to dip the sandwiches. Yeah, I'm sorry. You got to you got to finish it right. I like those little things. What y'all think it is? I figure like we kind of got this together. OK, we got those together. We did it right. We got our pancakes right. We just needed a couple minutes. You know, you know what? I think I'm a little disappointed, though. She's not on here. This is where the world is going, like you can't have nothing. You know, I mean, everybody fighting. That's ain't to your mama, sir. Oh, no, no, no. OK, you know what? Miss your mama, sir. There we go. Let's put her back on here. Unless her name is Pearl and her company is getting, you know, her family is getting it. Maybe she was your mama Pearl. Maybe that sounds about right. That sounds about right. All right. So listen. Hey, sorry about that. You know, I mean, all that, you know, we get to rambling and doing all of that. But look, I'm going to hit it like this. Cheers. I'm country. That's the Bama. He's pouring. I'm country. I almost wanted to cook. I know. And I know it's Sunday. But you're in Vegas, so it's OK. I need my own. I can't share with you. Oh, my God. It's right. You know what? And it's super simple, you guys. Oh, you don't have to like. We don't have to like overdo it with all them seasoning and all that. It's already a great combination. That's why everybody sells it. You know, just keeping it real. Just it's pancakes, cheese, eggs, sausage. And then we got has brown. I didn't put down it has brown on there because that one right there got my name on it. Half of that one got my name on it. You know, I'm not going to get her hand up for us. And we're not even listening because we I'm sorry. Yeah, that's right. You ain't in the Bible. Go ahead. I'm sorry. I messed up. Did you want to take a picture of that mess? No, come on. I'll make another one. I'll make another one. I'm sorry, y'all, but I can't just look at no good hash brown like this. And I'm supposed to have decorum and be like, oh, this is so pretty. No. Y'all didn't see that. And it's crunchy. Oh, my God. Is this Jonathan's idea? Yeah. Well, you know, the way he does it. Well, you know, Jonathan has a culinary love. You know, I mean, he around all of us and doing all this kind of stuff. But every now and then he whispers something in my ear and it's golden. That right there was just a little bit of onion powder, just a little bit, just onion powder and garlic powder. Just a little bit. Just so you know. Right. But that is good. Yes, that's a crisp hash brown, y'all. Can you did you hear the crunch? I hear it. You know what? You can hear it when I bite it. Okay, I'm gonna stop. Hey, don't look who that is. Who came in here? Hey, don't try to come in here like that, bro. Come on. Hey, baby. Hey, y'all. Hey, this is totally unscripted. Completely. What are y'all doing up in here? Yeah, I walk in and I smell breakfast. Fine. I'm sitting up here thinking I'm going. All right, let's do it again. I'm good. I look like I just got off a flight. I'm Ubering. I'm hungry. I'm about the door. There you go. There you go. That's yours. That's yours. Turkey sausage. No, that's pork. You don't do. Yeah. Oh, my bad. Hey, oh, we'll make you one. You know what? Just take the sausage off. You'll still get the concept. Well, I took the eggs in a little bit. That's right. They've just been sitting up for a minute, you know? Oh, my God. I ain't gonna lie. Hey, you guys, this is Kenneth, Kenneth Temple. You guys might have seen him on the grilling TV, you know, the grilling TV network. You know, he got like a playlist to get ready to start. And again, speaking of that, you know, don't forget, we're gonna be launching the channel on November the 17th. You might say, what time? I think one o'clock p.m. You know what I mean? Oh, excuse me. What did I say? Okay. February. Let me just make sure I said that. February. Chris in the background like, hey, make sure you say February. It'll be February 17th. But if you guys you haven't subscribed to the channel going on over here and check it out. Listen, Chef Lori is, man, this is my auntie, man. I don't want to keep faking and doing it like that. Like Auntie Lori. She's on there. We'll start posting up some of her videos. Myself, Pat. We got my way. His way. We got a lot of filming and all of that. Go ahead and just cut me off and just say what you got to say. I'm trying to eat, you know, y'all. Y'all around here making pancakes, sandwiches and stuff. I'm gonna find some hot sauce and some ketchup. I'll be back. I know you get there. This is everything. All right. So listen, you know what I mean? I just want to get back. You know, I know it's Sunday. I normally, you know, do a video. I just wanted to get back. So, you know, hello to everybody. You know, I want to be accessible to everybody again. You know, answer questions, talk, get ideas from you. Let's talk food and all of that. So listen, we're gonna be doing something, you know, a little bit different. But still, every Sunday, eight o'clock is is our time. You know what I mean? So with that being said, I'm gonna let you go ahead and close. But I just want to say thank you to you guys. All right. Find me at Chef Laureus on Instagram, YouTube, all that stuff. Okay, YouTube. I got 200 something candles, candles. The food don't mess me up. Now I can't even talk. And my mouth steady running. Steady running. But this sandwich, Chef Laureus on YouTube. All right. And also don't forget, catch me on the grilling TV network because we got a whole plate. I mean, it's some good stuff over there. Them chicken and waffles he was talking about. Y'all don't want to miss that. It's a whole bunch. Okay. Okay. All right, y'all. So with that being said, you know what? Thank you. And guess what, folks? You know how I end these. I'm out. Peace. Happy cooking.