0:00
So what are you making a day, babe
0:02
Roasted, portobella, marinated. Well, they're called caps, but they're steaks. They're meaty
0:14
Yeah, you know, just a... They're on that cabbage. It's a six minutes fan
0:32
We don't mind it up. I can't keep wiping the cheap. You just sweat and on everything
0:40
The whole floor over here. We didn't have to move the exhaust
0:45
We didn't have to jack up. We'd have to do anything. I'll get them lyrinated in those first
1:13
That's it. These are big. That's a big one, babe
1:24
That's a freaking steak right there. Let me tell you, when these cook
1:30
It's like a steak. So why are you flip them over? I'm going to put the marinade on top
1:40
And then I'm going to flip them over and let them really marinate
1:45
And you see that? That will just catch all of that and just, it will be really marinated
1:51
But I want to sell someone's on top. So that's, and I'm going to roast them that way too
2:00
They're going to be like this when we roast them. I have to put some marinade on first
2:07
So that's what we're going to do. That sounds really good And the marinade begins Ready Alright Three
2:39
That was probably, no, that was about a quarter of a cup
3:09
I'm gonna go on this guy
3:23
I'm gonna put a little cumin in this
3:37
I'm going to get out my teaspoon
3:57
I'm going to get out my teaspoon So why are you brushing on versus pouring
5:17
Because I want, because when you turn them over, you want it, you want it to be ever, I don't
5:24
I don't know it's just going to fall into areas and you need it to be everywhere
5:30
So I'm just going to brush it on. I mean you probably could pour it on, but I just think it gets it dispersed a lot more in this thing
5:42
Rather than pouring it. Most of this is going to go on the inside
5:47
We're going to flip these up bad boys over. Just wanted a little bit on her
5:52
So why you turn them over is because they have all them grooves them
6:03
Guys, we're going to marinate them. And we're going to roast them just like this
6:22
That just absorbs so much. That's why I have to keep, like, even in and out is what I'm doing
6:34
I want them to all have the same seasoning It just keeps absorbing down into the little I think they I don know if they call those on a mushroom honestly
6:55
Seems like a lot to go through, but I promise you, really yummy
7:04
You spent all of this on all of it. want them to be kind of soggy
7:12
because it's just going to soak it up that garlic that's why I don't pour it on because it's really hard to get
7:21
whole garlic I mean chopped up garlic like this to spread evenly on all of your stuff
7:29
I think these are good these are going to marinate for a little bit
7:37
So how long did these marinate for? About 20 to 25 minutes
7:48
And they just all soaked in? Yeah, most of them did Oh wow
8:19
That's a bit wrong. That's a bit, right
