How to Make a Vegetarian Sandwich That Doesn't Suck (It's Actually Awesome)

- We're making the bean torta today. - Last year, you were
crowned king of pork. And what are you making me? (Laughs) (bright music) Chef Ray Garcia, of B. S.

Taqueria in downtown LA. The king of pork is
going to make vegetarian. - Yeah, well I've been typecasted as the king of pork. Everyone expects trotters, and bacon, and snouts and ears.

And we do that. We do plenty of that. But this is something to show that we know how to
use vegetables as well. This is a sandwich that
is inspired by my wife and in-laws and in her family.

She's Argentine and
milanesa is a big thing. It looks very much like a French pieyard or an Italian milanese. It's a cutlet that's breaded and fried. It's not unusual to
see milanesa in a torta but usually it's chicken, or it's pork.

You know, it's not usually a beet. - So what exactly are this patty that you're working with? - What we've done is
we've taken a large beet, we've poached it in a little bit of, sort of a vinegar water, to give it a bit more flavor. Sliced it thin, breaded and fried. - So this isn't actually
like a beet patty, where you've broken it down and reconstituted a patty.

This is like a big ass beet.
- [Ray] I've cut just a big ass beat that we've taken a slice of and breaded. - Nice. So it's like you take it to the fryer, and then how long do you
drop it in there for? - For a piece this size, it takes maybe about two minutes or so. With a beet, you're not
going to have to worry about it being raw the same way you would, you know, a piece of chicken.

You just have to be
careful because the beet has so much natural sugar that you don't want it to burn. But you do need to make sure that you get a little bit of that crunch. Because you know, a
soggy, oily breaded beet is no fun. This is it in it's pre-fried state and now you can smell it.

A little bit of a cumin comes out, some of that pepper and a lot of the crunch and the caramelization of the beet itself. So we have a little bit of telera bread is the name of this style of bread. We make it here in-house. It has a nice, soft sponginess to it.

We're going to cut it in half. You always want to balance
flavors and textures. We're going to put a little bit of butter on the inside, then toast it lightly on the griddle so you get a little bit of that crunch. Just giving it a little butter here.

We'll put it on our flat top. - What was the inspiration
behind B. S. Taqueria? - B.

S. Taqueria is in the same family as Broken Spanish, my other restaurant. It was the opportunity to showcase a lot of these flavors and dishes that I'm very familiar with. There's introduction of French technique and a little bit of Italian style.

But really playing into
my own Latin roots, and the roots of this city. - How long do you end up toasting this guy off for? - On this grill, the grill's pretty warm, it takes about a minute. And again, you just want
that golden crunch there. Going to put a little bit of mayonnaise.

We make a homemade Kewpie mayonnaise so it's in that style of Japanese. - Japanese style? - Kind of Japanese
style so it a little bit of rice wine vinegar, malt vinegar, a little bit of sugar. - It's going to give a little bit more depth to the flavor
than your best foods? - Exactly. A little bit more depth.

And again that's something
that's Broken Spanish. It's a Japanese type of ingredient but it has all of the flavor components that are going to make this torta great. - So when you have
something like the flavor of the beet which can be pretty earthy, what do you try to balance it with with the rest of the torta? - You want to balance it with a fair amount of acid, and you want to tone down, like you said, some of that earthiness. If we took the beet and roasted it, it could become almost muddy and very strong, which is not what we want.

We want the sandwich to
eat light and bright. We get a little bit of the freshness from the cilantro, a little bit of lemon
juice that I have here. Again it's going to help cut through some of that richness. We have some, what's called escabeche, which is carrots, serrano, onion, garlic, and apple cider based vinegar.

And then some pickled beets, which get a similar treatment as the escabeche. - Again the beets fried in there, but then you're getting them tied into the pickle flavor component. - Right, when you taste it, it's not completely soft or not fully broken down. This is going to bring back some of that punch.

Then we put the lid on. Just like any good sandwich, there some of the good toppings that fall off there. (Jeremy laughs) So now we cut the sandwich in half. Gives us a chance to see all the beautiful ingredients inside.

You can see you have the red beet, some of the escabeche, some of the lettuce, the herbs. And that's the beet torta. At B. S.

Taqueria. - Okay. - It's time for us to do
the most important thing. Let's try it out.

- Yes. That's why I have this show. I just want to go and
get as fat as possible. Even though it's a beet, it's deep fried, so it still works for me.

(Ray laughs) - I've had it a hundred times. I still love it. - You had me eating blood the last time I was here. The fact that you could
get me eating blood and now it's like you're getting me eating beets.

Now you just need to make me broccoli (Ray laughs) and get me enjoying that. That would be a miracle. I love that it's not hammering over your head that it's a beet. You get the earthiness of it, but it's not like you're drinking a bottle of pressed beet juice
or something like that.

- Exactly. And that's part of the challenge and the excitement, especially as big meat guys. I want to leave you satisfied. I don't want to go "Oh, okay, "of course I had a beet sanwhich and so "it wasn't satisfying, "it was filling.

"I'd love to add bacon to it". I'd add bacon to most anything but this is probably the one that I think, "You know what? "I don't think it needs bacon". - You're converting me on beets. (Ray laughs) I don't actually like beets and I can't stop eating this, which is insane to me.

I couldn't believe it. - We'll work on broccoli
for next time then. - It's not going to happen (both laugh) (bright music).

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English Pronunciation - vegetarian, average

Hello! Tudo bem? Qu tal? A va? Whats up guys? Welcome to another pronunciation practice video. Today, Im going to teach you how to pronounce eight words that many English learners have trouble with. Before we get started, I want to remind you that if you want to support this channel, click on the subscribe button and the little bell, and give this video a like. And remember to activate the English subtitles if you need them.

Okay, are you ready to practice your English pronunciation? Lets take a look! Alright, the first word that Im going to teach you how to pronounce correctly is this one: If youre a vegetarian, tell us in a comment down below. Okay, listen closely to my pronunciation of this word: In order to pronounce this word correctly, you need to stress the third syllable and pronounce it like this: If I were to spell this word exactly how it sounds, it would look like this: Try saying it with me: There you go! Okay, the second word that Im going to teach you how to pronounce correctly is this one: Let me show you both the incorrect and correct pronunciations of this word. It is incorrect to say a ver age. No, no, no.

The correct pronunciations is average. Listen again closely to the difference: In order to pronounce this word correctly, you need to pronounce it as two syllables, not three. So, make sure you dont pronounce the first e. Also, the final a should have an i sound.

So, if I were to spell this word exactly how it sounds, it would look like this: Try saying it with me: There you go! Alright, the third word that Im going to teach you how to pronounce correctly is this one: Whats your favorite kind of salad? Let me show you both the incorrect and correct pronunciations of this word. It is incorrect to say sa LAD. No, no, no. The correct pronunciation is salad.

Listen again closely: The key to pronouncing this word correctly is to stress the first syllable and to pronounce the final ad as id. If I were to spell this word exactly how it sounds, it would look like this: Try it with me: There you go! Okay, the fourth word that Im going to teach you how to pronounce correctly is this one: Let me show you both the incorrect and correct pronunciations of this word. It is incorrect to say li mi ted. No, no, no.

The correct pronunciation is limited. Listen again closely: To pronounce this word correctly, you need to stress the first syllable and pronounce the final ted as did. So, if I were to spell this word exactly how it sounds, it would look like this: Try saying it with me: There you go! Alright, the fifth word that Im going to teach you how to pronounce correctly is this one: Let me show you both the incorrect and correct pronunciations of this word. It is incorrect to say de sper at.

No, no, no. The correct pronunciation is desperate. Listen again closely: The key to saying this word correctly is to pronounce it as two syllables, not three. The first syllable should be stressed, and the second syllable should be pronounced prit.

If I were to spell this word exactly how it sounds, it would look like this: Try saying it with me: There you go! Okay, the sixth word that Im going to teach you how to pronounce correctly is this one: Let me show you both the incorrect and correct pronunciations of this word. It is incorrect to say ju ry. No, no, no. The correct pronunciation is jury.

Listen again closely to the difference: In order to say this word correctly, you need to pronounce the jur as jer. So, if I were to spell this word exactly how it sounds, it would look like this: Try saying it with me: There you go! Alright, the seventh word that Im going to teach you how to pronounce correctly is this one: Let me show you both the incorrect and correct pronunciations of this word. It is incorrect to say ma NAGE ment. No, no, no.

The correct pronunciation is management Listen again closely to the difference: Make sure to stress the first syllable, not the second. Also, the age should be pronounced ij, and the last syllable should be pronounced mint. If I were to spell it exactly how it sounds, it would look like this: Try saying it with me: There you go! Okay, the last word that Im going to teach you how to pronounce correctly is this one: Leave a comment down below and tell us if you put onions on your hamburgers. Alright, let me show both the incorrect and correct pronunciations of this word.

It is incorrect to say o ni on. No, no, no. The correct pronunciation is onion. Listen again closely to the difference: The key to pronouncing this word correctly is to pronounce it as two syllables, not three.

The first syllable should be pronounced like this: and the second syllable should be pronounced like this: If I were to spell this word exactly how it sounds, it would look like this: Try saying it with me. There you go! Alright, I hope this video was helpful for you. If youd like, click on the link in the description box to follow me on Instagram. And as always, give this video a like, share it with your friends and family, and subscribe to the channel.

Ill see you next time!.

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Eating Japanese 7-11 for 24 hours! (Vegetarian)

Mimei Land Good Morning Pineapples. So I've seen a few people do videos where they eat from a convenience store for 24 hours I thought this would be a pretty interesting idea to try for two reasons: one being that I live in Japan and the convenience stores here are pretty awesome and two being that I'm vegetarian, and a lot of people ask me what they can eat in Japan as a vegetarian and I know how important convenience food can Be when you're traveling like sometimes you just don't have any way to cook and you need to be able to find vegetarian stuff So I wanted to be able to show you guys what you can eat from a convenience store Today, I'm going to be eating exclusively from 7-eleven, but if you'd like to see me try another convenience store like Family Mart or Lawson just be sure to hit the like button so that I know that you enjoyed this video and want to see more and maybe subscribe to my channel now one thing that might surprise you about Japanese convenience store food or just packaged food here in general is that it very often has some kind of meat in it whether it's like chicken extract or pork or something like that very very often. It is in there. I'm talking like salad dressing Potato chips things you really wouldn't expect to have chicken in often do another thing before we get started is that Japanese convenient stores have amazing Bento or Japanese lunch boxes So they're like these little packaged lunch boxes with a full lunch in it.

That's very reasonably priced It is very rare that any of these lunch boxes will be vegetarian friendly. I don't think I've ever seen a vegan one So if you're coming to Japan sometimes even if something looks totally vegetarian if you read the ingredients It often won't be so maybe have Google Translate on your phone so that you can check over the ingredients Anyways, I'm gonna get going and see what delicious convenience store food. I can find today For breakfast. I picked up these four items I meant to grab an iced coffee on my way out, but I completely forgot.

I've got this mildly terrifying Clear latte for my morning coffee this smoothie looks really good it's cacao almond since I'm working from home today I might need to snack on something while I'm at my computer So I picked up some cut apple just a normal old banana It was a little expensive a hundred yen for one but you know, it's convenient. So you pay a little more For snacks I picked up some apple mango just frozen mango here and Obviously if you're on the go you might not be able to pick up frozen mango But since I'm working for home, I can just pop it in the freezer and some frozen grape These are pretty delicious I've also got some nuts and fruits and finally Japanese convinient stores are so dangerous because you go in there and you end up seeing something incredible looking and buying it This is mint sorbet chocolate with peppermint in it, and it looks so good So for, I will snack on this today First off coffee. I'm going to give this clear latte a try and see how delicious it is D: Oh, you got one of those creepy ones?
M: Yeah. Oh my gosh.

It really tastes like a latte Despite looking like water. This is incredible smells like coffee tastes like coffee, but is it really coffee? We will never know. I really... Oh, oh, oh, I made a big mistake guys.

This doesn't have any caffeine in it. D: Oh you're done for. Oh, I'm gonna have to go down the road to 7-eleven again. I'm gonna have to go get a nice coffee Oh Such an idiot Well moving along honking it.

I'm gonna have some of this smoothie. It looks amazing. Now that's really really really good. It's got 14 different types of vegetables, three fruits cacao and Almond and I think I found my new favorite smoothie.

It's really good. I'm betting this tastes like a banana looks like a banana feels like a banana tastes like... D: Talks like a banana Mmm I have to get to work now, but I've got these apple slices to snack on So I'm pretty excited They're New Zealand apples guys Almost never find New Zealand apples here. I hope this is a trend I hope New Zealand apples are gonna catch on because they're so good Okay, guys I'm having one of those days where I need a little pick-me-up and to be honest I'm feeling pretty sleepy without my morning dose of caffeine The clear stuff I put it away in the fridge for later because it's not doing anything for me Anyway, let's open up this they all come packaged individually, which is pretty common in Japan and Looks good Hmm oh my god.

It was delicious. It's got quite a strong peppermint taste Mmm chewy and gooey All these are neither dangerously delicious Okay, it is lunchtime and I am craving a coffee. So I'm gonna head out and get some iced coffee I don't usually drink coffee this late in the day, but The girl's gotta get her work done somehow guys I need my coffee That clear stuff just wasn't cutting it I'm also gonna pick up some batteries for the camera mic cuz we ran out of batteries and you can pick those up at the convenience store. Very handy It's time for lunch and finally oh I have my iced coffee it's a regular size that I'm kind of regretting not getting a bigger size, but Mmm, okay.

It's time for a lunch and I have the main star of the meal Natto Maki, natto are fermented beans and this is like kind of like Rice roll with seaweed on the outside and fermented beans on the inside. I personally really like it. It's Packed full of good stuff. It's good for you.

It's healthy I didn't really like not to when I first moved to Japan, but it won me over So at least give it a try if you're in Japan, I've got a nice salad here. I forgot to buy dressing but you can buy single serve dressing in the convenience store Just be careful because I think maybe only one of them is vegetarian. I think the wafu one is vegetarian D: Depending on, the convenience store. You can have Caesar dressing but most of them have like anchovy sauce and I think FamilyMart Caesar dressing is fine Okay, so FamilyMart Caesar dressing 7-eleven I'm pretty sure it's the wafu dressing but watch out for those ingredients because there might be some anchovies in there or whatnot anyway I'm having it without dressing still gonna be good because it's salad and lastly kind of for dessert I have some frozen mango actually, maybe I'll have one right now Mm-hmm If it's your first time having one of these you might be a little confused But it's not really that difficult and if you screw it up.

Hey, no one's judging you. It's your first time Anyway here it says Hiku and it has the number one. Hiku means to pull so we're gonna pull on the number one there are little illustrations on the side too that you can follow so you don't need to be able to read Japanese and then two Here we're gonna roll the roll. So we're pulling off this one and Then opening.

Oh and I just like to roll it And there you have it I'm ready for some Natto Salad is just a basic salad Salad is super crunchy and super fresh. I think it's good even without dressing and it's healthy Frozen fruit is one of my favorite things to snack on. So I love that they sell it in convenience stores Obviously fruit in Japan can get pretty pricey, especially something like mango, but I really love that You can buy it in convenience store in these little packs. It's just like a great serving size for one person It's a lovely snack.

I just really like fruit guys Okay, it's time for dinner and I do feel like this one is kind of cheating because while it is a Vegetarian thing you can find in the convenience store. It isn't something you can just pick up and eat like the ready-made meals However, there were no Ready-made meals that I could pick up and eat and I already had salad for lunch and I already had Natto Maki Of course you can have Shio onigiri which is a rice bowl made up of salt and rice just salt and rice no extras You can also have kombu onigiri which is a seaweed rice bowl And you can have ume onigiri which is pickled plum inside a rice bowl They're all delicious, but it's not really a meal. I had the hardest time finding something for dinner because Pretty much eaten most of the vegetarian stuff in this store already. I found this for cheese margherita pizza Doesn't look that appetizing based on the picture, but I guess we'll see I've never tried this before That's gonna be my dinner.

Looks like you can either cook it in the oven or in a toaster oven so Look at that that actually looks really good. Oh no. Oh, no, it's broken Broken poor little pizza You know what? It still looks really good I'm gonna pop it in. It's a perfect fit And I'm gonna start off doing it for five minutes just in case the toaster oven is too hot Yeah, it needs more than five minutes that's for sure this is what the pizza looks like after eight minutes in my toaster oven I'm pretty sure it's done because I could smell burning.

I've never tried this before and here goes nothing. I think I have two pieces here, but you only live once Let's try this monster Okay, the cheese is pretty delicious I guess because there are four types of cheese in this Whoops. I just dropped some of it. Hmm.

Actually, you know what it really hits the spot like the pizza spot, you know Like the I want to eat something greasy and and calorific spot that you know You just you just gotta have something like this once in a while or maybe even more than once in a while It's just good. I hope you guys enjoyed the video I hope that maybe it could have been just a teeny bit helpful to anyone who's living or traveling in Japan as a vegetarian I wish I could have been more helpful, but the options at 7-eleven are pretty limited So maybe I should try FamilyMart next let me know in the comments and I hope to see you in my next video I pineapple you bye.

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6 Vegetarian Animals that Will Give You Nightmares

[ INTRO ] If I asked you to picture a forest, you might
envision a sunny grove with some deer gently nibbling on leaves as they mosey on through. But those deer could actually be searching
for a baby bird or two to munch on. Yes, deer can be carnivorous. In fact, many supposed plant-eaters sneak
the occasional fleshy snack, usually because some nutrients are just easier to get from
animal parts.

So here are six so-called vegetarians that
regularly eat meat and bonesincluding ours. [1. Deer] Everyone knows that Bambi and his friends
are vegetarians. I mean, deer are quite literally built to
eat plants.

As ruminants, they have the ability to ferment
plant material in their specialized stomachs, which allows them to live off a diet that
would be way too fibrous for most creatures. But lots of deer apparently missed that memo,
as theyve been caught eating everything from baby birds to human bones. Yes, I said human bones. A 2017 paper suggested that deer might frequently
gnaw on bodies left exposed in their habitats.

We dont have any evidence that deer kill
people, outside of accidental encounters with vehicles. But they do most definitely kill birds. Like, a lot. Nest cameras in North Dakota have filmed white-tailed
deer snacking on chicks more often than traditional predators.

And on an island in Scotland, red deer have
been seen biting off the heads of seabird chicks and chewing on birds legs. Scientists think these deer are specifically
targeting bones, since theyre rich in phosphorus, calcium, and other minerals that are less
common in plants. They need those nutrients to build strong
bones for themselves, as well as those impressive antlers that deer are so known for. Sure, a rich mineral lick would suffice, but
those arent always around  whereas baby birds are everywhere.

Youd expect that other ruminants would
have similar dietary needs, and therefore might also snack on the occasional bone. And  yeah. They do. Sheep, cows, and even giraffes have been seen
sucking on bones or actively killing small animalsusually baby birds.

Apparently theyre just a super convenient
source of minerals, if you dont happen to have a salt lick at hoof. [2. Squirrels] Rodents are another group of animals that
are well known for their vegetarian dietsespecially ones like squirrels and chipmunks. They just scamper along branches and stuff
their furry little cheeks full of yummy acorns, right? Well, it turns out when theyre not busy
stashing nuts and eating the cherries off my cherry tree, squirrels and chipmunks take
full advantage of their climbing ability to go after bird eggs and nestlings.

They also seem to have no qualms eating frogs,
lizards, snakes, and even turtles. And theyll kill and eat all sorts of small
mammals, including other species of squirrel  or each other. Maybe that shouldnt be so surprising, since
rodents are notorious for eating their own young. But when they do, its usually considered
a sign something is going wrong.

Squirrels will act as predators when completely
healthy, so there must be some other reason. Like with deer, one important clue is that
they seem to target bones. Forensic scientists note that squirrels frequently
gnaw on skeletons, for exampleand their tiny teeth can cause enough damage to obscure
important clues about the cause of death. So, they might be looking for those extra
minerals like deer are.

Or they could just be looking to grind down
their teeth. All rodents have continuously-growing incisorsyou
know, those rodent-y things in frontso chomping on hard bones might keep them in
check. But in many cases, like with the baby birds,
squirrels definitely seem target flesh, which might mean they hunt for the most obvious
reason: Food. Just extra calories.

Lab experiments have shown that hungrier rodents
are more likely to attack live prey. And other rodents like mice, beavers, and
bunnies will also make a habit of dining on meat if the option is available. Meat consumption is so widespread in rodents
that some scientists argue that they really should be thought of as omnivores, not herbivores. And given that about 40% of all mammals on
the planet are rodents, that go-with-the-flow approach to their diet might have helped them
conquer the world.

[3. Butterflies] Anyone who has tried to grow their own veggies
is all too familiar with the leaf-destroying abilities of most caterpillars. But some moth and butterfly larvae have decided
plants are overrated, opting instead to snack on tasty flesh. Like inchworms in Hawaii with claw-tipped
arms, which will eagerly feast on flies.

Or silk-weaving caterpillars that tie down
snails so they can slurp them from their shells. And all the caterpillars in the subfamily
Miletinae eat aphids. But eating snails and insects pales in comparison
to the moths and butterflies that dine on carrion. Thats right.

There are scavenging butterflies. A lot of them, actually  especially when
theyre caterpillars. Most of these caterpillars normally eat plants,
but when the tastiest leaves are taken, theyll go for decaying flesh. As the saying goes, this is life, and no one
gets out alive, so being able to eat dead things is a pretty good way to make a living.

Im not sure that was a saying, but it is
now. Caterpillars tough jawsstrong enough
to tear through starchy leaveshave no trouble with decaying meat. Some species are so common on corpses that
theyre used in forensics. Even adult butterflies get in on the scavenging
action at times, to get nutrients not found in nectar.

They may flock to dead fish for the saltsthe
same reason they hang out on mineral licks or sip turtle tears, which yes, is a thing. But some scientists think they suck down rotting
flesh for the amino acidsthe molecular building blocks of proteins. The species caught using bait made of decaying
meat are known to be super mobile butterflies, and all that extra protein probably helps
them build and keep their flying muscles. [4.

Duikers] Duikers are teeny little antelopes native
to Africa. They are really cute. There are almost two dozen different species,
each more adorable than the last. But dont let their size or their cute features
fool youduikers can be ruthless.

Though theyre generally considered frugivores,
or fruit eaters, animal matter is frequently found in their stomachs by people who cut
open their stomachs, apparently. Things like insects and carrion usually make
up about a tenth of a percent of their diet, which doesnt seem like very much. But studies have found some stomachs with
10% or more of their contents animal-sourced. And  they dont necessarily wait for
their meals to die.

In Angola, the yellow-backed duikers taste
for flesh is infamous. According to locals, theyve actually learned
how to eat tortoises, leaving behind empty shells wherever they go. And there are tons of scientific reports of
duikers and their relatives eating all sorts of small birds, mammals, reptiles, and amphibians. More surprisingly, they seem to enjoy killing.

Captive duikers appear to play with living
food, like a cat toying with a mouse. One bay duiker in the Zurich zoo earned a
reputation for stalking, killing, and eating pigeons that landed in its enclosure. But those behaviors might not be natural in
the wild. In fact, why duikers eat meat isnt entirely
clear.

It may be that, like their distant ruminant
relatives, they use meaty snacks as nutritional supplements. Studies of their wild diets suggest that the
plants and fruits they eat are relatively low in minerals and protein, even though the
animals fare better on a high protein diet. But some zookeepers have found they actually
do better when raw meat is excluded from their meals. We just dont know enough about these shy,
adorable, savage little antelopes to say for sure.

[5. Hippos] Hippos might look like gentle giants. But even though theyre considered herbivores,
theyre one of the most dangerous beasts in Africa. Their aggressive nature is legendary  its
said they kill more people every year than lions and leopards combined.

And thats probably not just because theyre
territorial. Recently, biologists have come to the conclusion
that they actually have a taste for meat. Hippos will scavenge carcasses they come across,
and theyve been known to walk right up to a feeding crocodile and take a bite of
its kill. But much more direct and savage stories have
emerged over the years, including instances where hippos have definitely killed and eaten
antelopes.

And thats weird, because its been thought
for a long time that hippos simply dont have the stomachsor, more accurately, the
stomach bacteriato digest meat. But a 2015 review argues that the only thing
limiting meat-eating in hippos  or most herbivores, really  is their ability to
catch and eat it. And that makes sense, considering all the
other supposed herbivores that eat meat when they have the opportunity. But hippos have a few meat-eating advantages
over other herbivores, like their big giant mouths and teeth that can more easily tear
apart hunks of flesh.

And with their bulkand surprising speed
and agilitythey are more than capable of taking down large prey. Just how often hippos eat meat is uncertain,
thoughmost diet studies get their info from plant material found in feces, which
does not tell you whether or not the animal has consumed meat. And its hard to observe everything that
goes into the hippos mouths because they tend to eat at night. Also ...

Its kind of tough to stay close
enough to a giant aggressive hippo to see what its nibbling on. You cant really do a diet study if you
become a part of the diet study. If you know what I mean... [6.

Primates] Obviously, we humans arent always vegetarians. And its no secret that chimpanzees wage
wars against one another, and will hunt, kill, and consume other animals, especially monkeys. But most primates have a more peaceful reputation. Take bonobos, for example.

These chimp cousins were supposed to basically
embody the 1960s hippie movementyou know, making love, not war. Even though theyre basically the same size
and strength as chimpanzees, people thought they opted for a much more vegetarian diet. That is, until about a decade ago, when anthropologists
watched them hunt down monkeys and other, smaller mammals. And those observations are backed by DNAfecal
DNA, to be precise.

A 2010 study of 128 bonobo poop samples found
evidence for recent meat consumption in 16% of them. One reason that these and other primates might
eat the occasional steak is that its hard to get enough Vitamin B12 with a purely vegetarian
diet. B12 is essential for healthy blood and nerve
cells, and we mammals cant make it ourselves. Some animals, like ruminants and other animals
with multiple stomachs, like hippos, have bacteria in their guts that produce this key
nutrient.

So they get what they need because their weird
anatomy. We have some of these bacteria, too, but theres
a catchthey live so far along in our digestive tract that we just poop out all the B12 that
they make. Thats probably why bunnies and some rodents
eat their own feces, and if they dont, they get B12 by having a non-vegan diet  usually,
by supplementing with insects. So it makes sense that even the most vegetarian-leaning
primates might actually be somewhat omnivorous to ensure they get enough B12.

Many primates probably eat insects for this
exact reason, but somelike bonobos and chimpanzeesclearly have no problem subbing
in a little red meat instead. And I do feel like mentioning you can get
B12 without meat, its just us humans have a lot more dietary opportunities than wild
chimpanzees. But in the end, even animals we thought were
super strict vegans might cheat a little more oftenor a lot more oftenthan we ever
imagined. But if they do eat a little flesh now and
then, they probably have a good reason for it.

Learning what animals eat and why can help
us take better care of them in captivity and understand our own dietary needs. If we want to go full vegan, we can just get
a B12 from pills or shots, or fordfied food, not from eating our own poop. Thanks for watching this episode of SciShow,
which could not exist without the support of our Patreon patrons like Matthew Brant,
our President of Space. Thank you Matthew for your continued support
of SciShow.

[ OUTRO ].

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Loaded Baked Potato - You Suck at Cooking (episode 77)

'Kay, I've got the potometer fired up, and we're just gonna find ourselves a nice, juicy... *BING* *punch* Got 'em!  You suck at cooking, yeah you totally suck!  If your ground-punching game isn't that strong, you can also just buy these at the store. Aaand you could let your potatoes say goodbye to each other... [Sad piano music] Except potatoes don't have the ability to talk, so let's stop fooling around.

Now that you've got your potatoes, it's time to decide what form of baking you're gonna use. One option is micro baking. If someone tries to condescend to you for using a Micro-Bake Oven, just say, "I'd like to see you operate a Micro" [Micro-Bake Oven: beep, beep-beep, beep] Beginner's luck. The truth is, micro baking is super easy.

Put your potato on a plate, set it for 10 minutes on high, and your potato should come out perfect. Mmm. Another option is aqua baking. Some people don't want to aqua bake because they're worried their potatoes will get wet.

Which is silly, because potatoes are waterproof. See? But because they're waterproof, aqua baking takes a long time. Aaand also it's called boiling, and that's not why we're here today. Baking with the slow cooker is super simple.

Put your potato inside, put the lid on, set the timer for 6 years, then go away and raise a family. By the time your kid is in first grade, you'll have a nice delicious meal ready. Baking baking, the method I'm gonna use today, is what humans have been doing for decades, ever since the discovery of the onion in Bancroft, Kentucky in the 1960s. Baking baking takes a long time because potatoes are airproof.

But before you get started, you're gonna need to prepare your potatoes. First, we're gonna give them a nice, scrubby wash. Then you're gonna want to stab your potato with a fork, which is done by jamming your fork inside and easily pulling it out with a pair of vise grips. You can also tap it in with a hammer, you can let gravity do the work for you, you can save time by stabbing with four forks at once, or if you play pro ball like me, you can do this.

If you don't stab your potato first, the steam can't escape and this is what happens to the potato. [BOOM] [coughing] This can also happen with the micro baker, so, *ahem* don't forget those fork holes. Now we'll just slather the potato with Olive Flavored Stab Soothing Balm, sprinkle with some Freshlock Salt, and give these guys four free tickets to the Gravitron. Throw them on a pan, Undoh's on four hundoh, and we're gonna throw those in for around 45 minutes.

Now we've had them in for the correct amount of time, but; the fork is the ultimate determiner of doneness. Take your fork and whack the side. If you hear it resonate, then congratulations: you own a tuning fork. But if you take a real fork and it slides in easily to the center, you know it's done.

If you encounter resistance, put it in for another 10 minutes. Now you're gonna want to saw it open... And then press the ends together, until it opens like a piping hot 70's change purse. [Suggestive 1970s music] Now we're gonna shovel the inside out, and put them in a bowl.

Okay, that's ridiculous. Let's use a proper-sized shovel. If the potato hole doesn't come up perfect, just throw the potato in the garbage and start over Just kidding. Now look at this.

What does this remind you of? It reminds you of nothing. When the Greeks first discovered the potato, they had to invent the number "zero" in order to describe the amount of flavor inside it. Which is where zero gets its shape from. And that's why we load potatoes with anything and everything we can find so we can try to forget that we're eating something so flavorless, it's like staring into the abyss.

And the great thing about it, is you can put whatever the **ck you want in there. Why'd you censor that? Thank you. So this first one, we're gonna throw in some butter. Some cheddar.

Some sour cream. Some salt. Some pepper pepper pepper. Some bacon.

Some chives. The second one, we're gonna put in some veggie bullion, some cumin, some cheddar cheese, some cream cheese, some broccoli. Then wang jangle everything together, until there is no trace of nothing. And then we'll shovel those insides back in there, (so hungry) then we'll top them with some more cheddar, some more bacon on these guys, some more chives on the other ones.

And then we're gonna get these m***** f****** back in Oh, come on! Thank you. We're gonna throw these in the undoh for another 10 minutes to reheat the insides and melt all that cheese [whispering] Or you can just keep a very careful eye on them until you think it's time, and then take it out based on your great observations and intuition. Alright. So these babies are done, topped with some more sour cream and chives.

And while you're admiring how good these came out, it's important to make sure that any of your raw leftover potatoes don't see your decked out loaded potatoes. They're already struggling with tasting like nothing. They don't need you making them feel more insecure. I'd like to thank Audible for sponsoring this video.

I love Audible because they've really gotten me back into books. It's my favorite way to multitask, especially when cleaning up this s*** Seriously? Thank You. Audible has the largest selection of audiobooks in the known universe. I just listened to "Born Standing Up" by Steve Martin.

He talks about the grueling years of developing his act before he finally made it as a stand-up comic and film star. It's raw, heartbreaking, funny, but more than anything, he's an awesome writer, and I could not put this book down. You can get that book, or any other book you want for free when you start a 30-day trial. Go to audible.Com/ysac or text "YSAC" to 500500 to get started.

That's audible.Com/ysac or text "YSAC" to 500500. [Whispering] And have a great day. Bye.  You suck at NOTHING, yeah you totally suck.

.

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Lemon Blueberry Scones - You Suck at Cooking (episode 78)

These hard soft muffin donut breakfast biscuits are a great way to kick off your day. While getting the maximum amount of sugar and carbs into your body. Which can only be delivered by these cakey cookie bread bun rock croissant snack clumps. *Singing* First off, we are making the American style scone.

Not the traditional Scottish scone, which is where scones were originally born. Whoops! These are the Scottish style scones, also know as British scones. The main difference is that the Scottish scone is meant to have jam and clotted cream spread on it. Whereas the American scones has all the flavor build inside it, so you don't have to be fumbling with the pot of jam while you are trying to eat your breakfast when you're hunting wild boar.

Also I have been pronouncing it wrong, it's actually "scon" not "scoohn" Unless you pronounce it "scoohn", in which case it is "scoohn" not "scon". It all depends on where you come from. But in the UK the "sconners" outnumber the "scoohnners" and everyone thinks everyone else is wrong. Guys look, don't get involved.

This is a battle that has been waged for millennia. Unless you are from there, in which case, fight on my brothers and sisters. So we're gonna start with the ingredients for basic baking cement. Two cups of flour, Three tablespoons of sugar, and a tablespoon of baking powder.

Combine this with water and you can use it lay bricks. In fact, let's see if we can cement those stones together. *Beautiful whistling* I always thought brick laying looked really satisfying, but now that I'm doing it I have to say I was right. Remember we're using baking powder, which is a white powder that contains sodium acid pyrophosphate, which reacts with sodium bicarbonate once it's wet and hot.

Unlike baking soda, which is a cold refreshing drink to help you get through the baking process when your un-do is on fourhundo on a hot summery day. *Slurping* Ahh. Fun fact: Scones were often smuggled into Ireland as crumbly potatoes because pastries are illegal there. Gonna wangjangle the baking cement together, and then we're gonna take three quarters of a cold stick of butter and we're gonna chop that up.

*Fast chopping* You want little chunks of butter, not warm butter that will blend in perfectly. Nobody knows why and nobody cares. So, I'm trying to spread those in. Get those coated by the flour.

Some of them are gonna smush together and become bigger chunks and that's when you know it's time to go chunk hunting. *Gun cocking sound* You take your fork and just smash those chunks apart a bit.. Or you can do the old Peter knife hands. Just do your best to get them smaller than a Skittle.

*Chuckle* I meant this as a joke but it actually works perfect. Do you see any Skittles? I don't. Okay, maybe one. Now you wanna get it some lemon zest.

I would go with around a tablespoon. Let's call it what it is: exterior lemon skin scrapings. I'm gonna put in around one and a half cups of blueberries. This is a non-cautious amount of blueberries.

Gonna wangjangle these a little bit. So now we're gonna just form a little liquid volcano pocket cavity chamber impression. And we'll pour in one cup of cream. If you wanna go more cakey go with half a cup of cream and two eggs.

And now you wanna exercise... Some restraint. You just wanna barely work the dough together. Don't overwork it.

More like glueberry scones, Am I right? Roboto's voice: No, you're not right. It was just a joke, calm down. Roboto: I am calm. Okay, well stay that way then.

Roboto: I will. Okay, see ya. Roboto: Goodbye. Fun fact: scones are legal currency in Scotland.

The current trading rate is one scone for seventeen shekels or 4 doubloons. So I'm gonna lightly flour my cutting board and I'm gonna get the dough on here. If you have a few leftover crumbles, don't force them into the dough. Collect them in the corner of your bowl and say: Look.

You weren't good enough, fast enough, or sticky enough or whatever enough, and you missed your chance. There's nothing you can do about it now. There's no second chances with scones. You'll never be a scone.

But at least someone told you the truth. You're welcome, goodbye. *Thud* *slam* Just knead it ever so slightly with common decency. Then get this into a rectangular or square-like shape.

If you are wondering about how thick to go, just think: if I were to punch this I wouldn't break my wrist. I'd only severely sprain it. About an inch-ish. I'm gonna cut this in half.

Then we will go halfsies again. Based on the strongest geometric shape: the scaling triangle. And then we are going to transfer these to a parchment papered pan. Don't be a hero and think you can cut these on the parchment paper.

Believe me, I tried. Learn from my mistakes. Or you know what? Maybe you're better than me. Prove me wrong.

Whoops! Give them space to express themselves, cause change is inevitable. Un-do's on fourhundo. Now this is gonna go in the un-do for about twenty minutes, but we're gonna trust the browning more than the timing. Watch with your eyes, not with your ears.

(Knowledge) *ping* So, there you have it. American style lemon blueberry scone. Easy to hold. All the flavors build in.

This is a real American scone. *Paper crackling* I mean, this is a real American scone. This one is easily eaten while driving your pickup truck to the outlet mall to buy a monster truck. This is a real 'Merican scone.

I also tried to make an ice-cream scone, but it kinda just drooped over. It became a scone-u-copia. You could like... Hollow that out and put in a mini pumpkin and like a whole buffet.

It'd be great for thanksgiving. And I tried to make a scone-nut for the kids, but it turned into more of a scagle. And I tried to make a scuffin, cause where do you draw the line between all these pastries? Like what's what? And I made a croisscone, for the French inside us all. Au revoir.

(Goodbye in english) *music starts* Put down your phone, it's time to hone your ability to make a scone. Pick up some blueberries, scrape the skin of a lemon and you're good to go. Cause you're wasting your life on the internet. So get into the kitchen with some oven mitts.

Now wangjangle that backing cement. It's a rewarding activity you won't regret. Making scones, your friends will be blown away by the awesomeness, they'll start to moan. They'll wonder why you didn't do it before and they'll all be impressed by the greatness you've shown.

This is the magic of scones. The magic of Scotland, the land we call home. Unless we're not from there, in which case it's just a real faraway place we'd one day like to go. Scones! Hey guys, WNC here, and go subscribe to YSAC! He makes amazing videos and I totally recommend him..

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Jeff Goldblum Cooks With Jonathan Gold

They fly so high..  - Hello, my name is Jeff Goldblum. And here you see me sitting
in our beautiful home. Uh, austensibly, my home, it's, uh, to be honest, not my home.

But it could be my home. This is going to be the most
exciting day of my life ever. What we're doing today is focusing on food. F-food.

I'm going to get some lessons in and have an experience
with maybe the finest thinker about food in the world. And then we eat. Yeah, oh yeah, I haven't cooked. I know nothing about, I don't know much about cooking at all.

Anyway, we'll cook. (Jazz music) Ahhhh. Oh my gosh. It's like coming into
a football stadium or something like that.

It's the same feeling
of wonder and spectacle. So, here we are. When getting groceries, you've gotta, you can't carry them out
like this, you have to have a container to put them in. Now, so you're faced
with choice at a moment like this.

Do you want a big cart
or do you want a basket? Even if you think, I'll
pick up one or two things, this is the way to go. I'm not a germophobe. In any case, let's touch it. And here we go.

Let's go. We're at the pasta aisle. Ahhhh! Rigitoni, of course, is the tubes. Mmmmmmm.

I love a nice tube. Ohhhh, that's it! A Cavatappi. Wait a minute, wait a minute. Ahhh.

I feel like Magellan. Much of the explored world happened because people were looking for spices. You'd risk the lives of generations of sailors because our food is too bland. Is that what happened? Maybe I'm foggy about
history, but, I could be.

I could be. Look at that, look at that. It's the Turkish Bay Leaf. Woodsy and fragrant.

That's the name of my two sons. True or False? There's Woodsy? Fragrant? Yeah, time for dinner. Woodsy, quit hitting Fragrant. True or false? No, it's false.

- (Chris) Hope you enjoy that. Hey, how you doing today? - How are you? - Hi, my name is Chris. - Chris, Jeff - How you doing? - Goldblum, how are you? - Good. - Now, you're the cheese monger.

- The cheese master, actually. - Cheese what? - Master. - Master?
- Yes. - What's the difference
between a cheese master and a cheese monger? - I run the department here.

- Oh, so you worked your way up. You started as a cheese
monger, as a monger alone. And what is a cheese monger? My ear hears monger like,
hey, he's a gossip monger. Right? Which means a purveyor of something...

- Well, in general, I'm a
purveyor of cheese, so.., - Purveyor of cheese,
so, cheese monger, yeah. But, anyway, you've graduated from monger and now you're the master. I'm in that movie "Thor" right now, do you know what the
name of my character is? - I do not actually. I haven't seen it yet.

- Grand Master. - Oh. - By the way, is that hat, only the master wears the hat? - No, Murray's encourages individuality. Much like each cheese has it's own kind of personality.

Each cheese monger and cheese master has their own personality. - If I were a cheese, what would I be? What do you think? - Um, I'd probably say, a nice Swiss. - Really? I'd be a Swiss? Why? - Nice and bold with a lot
of lingering flavor to it. - So, that's what your
impression is of me? Bold with lingering flavor.

- Mm-hmm - Sounds like it could
be good, or could be bad, depending on the flavor. What kind of cheese would you be? - A nice American cheese. Sort of mild and a bit gooey on the inside. - Really? - Because you're romantical and sensitive.

But American and mild. - That's so sweet, that's so sweet. For today's recipe, I see
that I need a parmesan cheese. - This is Parmigiano-Reggiano.

This is the king of cheese. - This has been the most fun
conversation I've ever had in my whole life. It's so lovely to meet you.
- Thank you. - Can I give you a hug?
- Sure! - Really? - Can I give you a stronger hug? Thank you.

You are gooey
on the inside after all. Look at that. So nice to meet you. - Nice to meet you.

- I'm putting this in my cart. And I'll think of you
while we cook with this and eat it tonight. (Jazz music) - We're done, we've got to check out now. We got it, we got it.

(Jazz music) Without further adieu,
the main course of this little harlequinade, is our mystery guest. And I can reveal to you know that he is the one and the only, Jonathan Gold. Jonathan, can you please join me? - So nice to see you. - So nice to see you.

Should we start? I want to introduce our
lovely audience to you, too. So, I'm going to use my phone,
if that's not too gauche. But, look at this. I'm sure you've seen this.

Jonathan Gold currently writes
for the Los Angeles Times. I love the Los Angeles Times. It says here on my Wikipedia,
Jonathan Gold often chooses a small ethnic
restaurants for his reviews. Although he covers all types of cuisine.

And if you haven't seen the
documentary, City of Gold, I just adore it. It's so, you're so wonderful
and it's well done. Should I, this is short. Any way..

- You don't have to keep going. - Anyway, let's get to
the Pulitzer Prize part. You're the only writer
about food whose ever won a Pulitzer Prize, and the
way you write, is so beautiful. - Thanks.

- In any case, I don't
want to embarrass you. Look at this, so you chose
this thing we're going to make. Tell us why you chose it and what it is. - It's a French dish
called, Soupe au Pistou.

It's pretty much the
Southern French equivalent of Minestone. - Should we start doing something? - Let's do something. Do we have, oh our water's
not boiling, but soon it will. (Jazz music) So we're going to take the
bouquet garni, which is some thyme, bay leaf, leek leaf, which is good, and then celery top.

Put it in there, it flavors the water. So, should we peel potatoes? - Oh boy, be careful. Be careful. Should I venture into this? - If you want to.

- Well, sure, I don't want to feel just like a bystander. - When I fancied myself sort
of a performance artist, I would take potatoes and put stamps and address labels on them. Then I would mail them to people to see if they would get there. - Wow.

I may try that this afternoon. (Jazz music) When I put my strawberries
in the smoothie, should I take off the green part? - Uh, yes. - I should? I haven't been. - How do they taste? - Ah, fine.

(Jazz music) You write about food so beautifully, You're a poet. Do you write poetry, too? - I used to write poems
about food that were put up on the bulletin board of my school. - I'm glad I asked. Do you remember any of
them, by any chance? - I do not remember any of them.

- Do you dream? Do you dream about food, may I ask? - I sometimes dream about food. - Really? - I don't remember faces,
that's one of my problems, but I can remember a soup
that I had 25 years ago and whether it used chervil or marjoram. - Really? - Yeah. - You don't remember faces? - No.

- You know this joke? Two old Jewish guys are sitting around. One says, hey, these days
I'm getting quite old. I don't remember faces. I remember names, but
I don't remember faces.

The next guy says, well
I'm just the opposite, I remember faces, and
I can't remember names. The third guy says, I'm
as old as you guys, but knock on wood I remember
names, (knock, knock), I remember faces, (knock, knock), come in. That's the joke, you get it? - Yeah. - Did I do it poorly? - No, that was perfect.

- It just wasn't funny. - It was good. - It was? - Yeah. - Thank you.

And that's from a, you're a critic. - Not a joke critic. - Yeah, but one kind of
criticism is adjacent to another. - Very good.

- Okay, thank you very much. (Jazz music) I wanna pour these in here? - Yeah. - Haha! I'm cooking now! I'm really cooking! - Okay, can you stir it in? - Ooh, I like to stir the pot. (Jazz music) I love when you say in that
documentary that cooking separates us from the other species.

Nobody else cooks. - Right! - So we're centrally human when we cook. But this is the joy of
cooking because, while you're cooking, they say you're
relaxing or otherwise connection making, right? - Yeah. - With yourself and with others.

- I mean, for me, there's
nothing that's more important or more of a joy than sitting
down to a meal with my family. (Jazz music) - How's this pesto look? - Magnificent. You've done a good job. - Look at me, I'm a chef.

I'm officially now the
monger and you're the Master. That's the name of our show. - Monger and the Master. I like it.

- Well, the Master and
the Monger, I think. You get top billing So there we go. So what does that leave now? - Here's the ladel, let's have some. Now, if you eat the soup
like this, right now, it's going to be bland.

- Bland. But luckily, we have the pesto you've been laboring on. So, you put that into the soup. - Yes.

- And we will be so happy. - I'm happy already. Okay. - Should we go outside? - Let's go outside! Great! I'll take my bowl and then
I guess we'll, yeah, yeah.

Are you okay with that? - I'm okay with that. - Okay, great. Let's go this way, I guess. Okay.

Here we go! Mmmm- mmm- mmmm mmm Well, Jonathan, if
you'll come out with me. This is my beautiful backyard. - Nice yard. - Do you want to take the
head of the table, please? - Well, thank you very much.

- Yeah, as befits a
master of your stature. There we go. So, do you like it in fancy
restaurants when the guys goes like this and then he goes over your lap. You know, he does the thing
and he starts to slither it over your lap.

I think it's a little... - It's never my favorite moment. - I like to do it to myself sometimes. - There you go! - Maybe too much.

Alright. Oh, thank you. And now, can we have
this first bite together and I'll remember this forever and ever. Ready? - Ready! - Mmmm - Mmmm-mmm-mmm..

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