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