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Miki is preparing risotto and hake for you!

Welcome to the second show, the second episode of the show on our YouTube channel Cook Now Mickeys. Uh, before I'm about to explain what we're going to do today, I have to apologize. Any suggestions. First of all, thank you all for your support. I didn't expect people to like this to support me immediately. I apologize for the tone of some of my situations the woman is filming this for the first time with her phone. I'm going to buy that one tomorrow microphone so I can hear myself better. This is the last episode without a microphone and I will buy it that reflector so I can see myself better. record the woman. Now I took this lamp of mine I myself made the ops. It's like this. In the announcement, I already explained to you about this one of mine sharpener so we can put it away. I am preparing for you today something my kids adore. It's a hake. I normally fry hake in half oil, half fat. I don't fry it in pure oil. It means half oil and half fat. Otherwise I have to

Transcript — English (US)
  1. Welcome to the second show, the second episode of the show on our YouTube channel
  2. Cook Now Mickeys. Uh, before
  3. I'm about to explain what we're going to do today, I have to apologize.
  4. Any suggestions. First of all, thank you all for your support. I didn't expect people to
  5. like this to support me immediately. I apologize for the tone of some of my situations
  6. the woman is filming this for the first time with her phone. I'm going to buy that one tomorrow
  7. microphone so I can hear myself better. This is the last episode without a microphone and I will buy it
  8. that reflector so I can see myself better. record the woman. Now I took this lamp of mine
  9. I myself made the ops. It's like this. In the announcement, I already explained to you about this one of mine
  10. sharpener so we can put it away. I am preparing for you today
  11. something my kids adore. It's a hake. I normally fry hake in half oil,
  12. half fat. I don't fry it in pure oil. It means half oil and half fat. Otherwise I have to
  13. tell you something. Here, many doctors have said after I don't know 50 years that it is fat
  14. healthier than oil. You can see when you are preparing something at home
  15. fry once. It's already over. Not for use. And fat when you fry in fat
  16. when you fry something, of course avoid frying, but some things. It's a fish
  17. the most beautiful, of course, when fried. I'm not counting the grilled fish from Delaware
  18. I know what. because now, in a way, it's not Mickey Bobo, I know that, but I
  19. I'm talking about home conditions and for amateur cooks uh
  20. fat is much healthier. For example, when I bake, you bake French fries in a deep fryer or in
  21. the pan anywhere on the oil, it absorbs the oil and becomes only fat. Me when I bake
  22. French fries for children on fat are crispy inside, not a drop of fat has been absorbed and much better
  23. a lot of people call for a check, let's see, and the phone rang, so I had to pick it up
  24. the show let's hear it Angelina's prekula recording doesn't understand that this is really needed
  25. that you too could be heard if it weren't for Kristina and Osman to persuade us to do this. I everything
  26. i won't I don't know where I'm going, there wouldn't even be this YouTube channel now. Uh Christina
  27. we are currently preparing risotto with vegetables and hake. We called you. I made it
  28. I posted the announcement for the second show on Instagram, so check it out yourself
  29. Well done. Did you see that?
  30. Here we go. We will send it to you afterwards so that Kristina can install ours for us
  31. shows until my wife learns. But she will learn quickly. My wife very much. Mine
  32. the woman is very smart. It's not like me. This Christina is it. Greetings for greetings.
  33. We'll send it to you when we record it. This is Kristina who is really here
  34. this time we thank the one who really influenced us the most for giving us this
  35. we start and the woman really helps us a lot and all the best to her. Uh we put
  36. water to be heated. By the way, we like basmati rice. Why basmati rice?
  37. Because basmati rice has the least amount of starch. My wife doesn't like it
  38. the one when the rice is overcooked and then changed. He likes every grain to be seen. Well
  39. considers that you can two ways of saving. to soak it in water before cooking
  40. cold. After that, cook for about 12-13 minutes and leave it for another ten minutes
  41. in warm water. And you can cook it on low heat for 20 minutes or later
  42. then leave it for another 15 minutes in that warm warm color.
  43. We put the rice in the water that has just boiled and on a low heat, on a low heat
  44. We will cook the basmati on fire for about 20 minutes and leave it to rise on its own.
  45. So you always pour twice as much water as you put in the rice. I've known that for as long as I have
  46. the man himself is a professional. The woman who started says she can, and I go yes
  47. I hit the clapper. I'm used to the camera as it should be, but it shouldn't be. And one more thing.
  48. I never bake hake whole. I would bake it in five minutes. It's a lot
  49. tastier and better when the hake is cut like steaks and seasoned. Leave it
  50. to stand in that rat. I put a little bit of this paprika, a little bit of dry spice,
  51. pepper, salt and that was it. And then we usually put it in the corn
  52. flour and then bake. I forgot, I forgot to buy corn flour,
  53. so I'll put plain. And they say that it is best to put it in thick, because it gives
  54. the best cover. Otherwise, the skin is not even edible. That's just the way it is.
  55. Why am I cutting it like this? Because all that water comes out of him. and be beautiful. No
  56. let it be watery. What do I know? Uh, before we go, we put it on
  57. we are this. We will prepare the vegetables for the risotto.
  58. And we will take onions and shallots. Here I should put it. So I don't make [ __ ]
  59. You can also use regular onions. Red, what do I know? Red onion is a salad onion.
  60. usually it is used in salads, but it can also be me somehow this shallot is very strong
  61. interesting and I like to use this one. By the way, I also add to this risotto
  62. white wine that gives it a very nice taste. Add the vegetables you have this time.
  63. Now when we chop these vegetables, you will see that we will strain them a little and then add them
  64. fried rice in progress. Here we are cutting the scarf. Let's go.
  65. Let me get a bigger knife so it looks nice when I cut. Just to get where it's big.
  66. I always lose this big night. Oh my god woman. Here it is.
  67. Let's go.
  68. As you know, rice is a healthy food. I'm lucky that everyone loves him.
  69. We have to be a little careful because of Mirko. Mirko has gout. He likes it now
  70. appeared. That's how he came from the hospital. This one and then we have to He must not eat red
  71. meat. It must not. He shouldn't even fish. But I think Oslić is a treasure
  72. variant that he will be able to eat hake. If nothing.
  73. Mirko, you will eat a clot of risotto. What should I do to you? Why didn't you protect yourself in your youth? Well
  74. I would eat like nothing now.
  75. And here the scarf is finished. During this time, I will pour the oil
  76. to warm up.
  77. It can. Continuing next to the salad, we will cut one stick of this stick of celery
  78. which is phenomenal in risotto and goes well with that white wine. Otherwise that one
  79. the alcohol evaporates it all so you don't have to worry about the kids.
  80. Whatever vegetables you have at home, you can't go wrong making risotto. yes
  81. you will add onion, sweet corn, celery. Here we go. One carrot will do.
  82. Small bad for cleaning. My famous opinion. My famous Piner razor that I can't live without
  83. I'm not going anywhere. They say that every Sremac,
  84. What three things must every lucky person have?
  85. A razor, a pocket, a string and a whip.
  86. You never know why he needs a razor. If I don't talk now, this and that can be done. Everything
  87. I'm known for Razors not to talk. Especially the village of Obrežo is my mother.
  88. There, everyone from 7 to 77 wears razors. In 1990, we went on an excursion to Užice. Me
  89. all the money that mom and dad gave me, I bought the album Italy 90, so nini and thumbnails
  90. on the first day of the excursion, he spent all the money and stayed in the room for five days
  91. thumbnail. We slept in the fairy garden, as he still remembers. It's me
  92. interested. Obreški, they all bought grasshoppers, glued knives and razors. He is like that
  93. that. Such a one. Just to see. This one is continuous.
  94. I'd rather record the show. I'll call you in 10 minutes. I'm cooking right now. Did you watch?
  95. my first episode on YouTube? Here, wait for me to put you on speakerphone.
  96. Greetings to Raća from Đuraci, the famous legend from Obrenovac. Raco, you're right there
  97. us in the show. Say hello to Mickey's viewers. Cook with Mickey.
  98. Dear viewers, I watched this show first. Mr. Mike. I greet you
  99. everything. He remains a legend and is a credit to Mika.
  100. Thank you my brother. This was ordered by whom I paid you to praise me. He kisses you
  101. brother. We hear each other. Bye. Valid bye bye.
  102. This and uh za means a man must have a razor. You never know when you're cutting something
  103. yes this. Why a string? You never know when you can save your pants or your underpants
  104. a little girl And why a match? Now I don't need a match. I'm not one of those. They say
  105. when a man comes back from spending time in the countryside. We all have that straw not until
  106. god and that. So he says that when the scumbag runs home, he just strikes a match and lights it up
  107. straw and no one chases scumbags anymore. They put out the straw. God forgive me. It is famous
  108. the story told by my friend Brica from Golubinac. We salute him too. So
  109. and let's go now, we'll also remember the carrot.
  110. Son, come here.
  111. while dad remembers that dad doesn't And what is your son like blowing? What's wrong with your apartment?
  112. okay? Maybe you're not in the center of attention. Let me hear who you learned the new song from.
  113. Come on, God, wake up others to hear each other. We don't have a microphone yet. Come on God be
  114. Comrade, turn the planet back one circle.
  115. The night was short, but it took us the longest in the world.
  116. Bravo son. Who sings that?
  117. Balasic. It's not Balašić. This is Bajaga son.
  118. Bajaga. O son, do you like to eat hake?
  119. Yes. And the risotto, Mama Biela.
  120. Tell me what your dad made for Christmas this morning.
  121. What did I cook this morning? What did I forget?
  122. I cooked. I didn't. Oh, mom was cooking. Sorry s
  123. I gave them eggs for breakfast. Good son, go there and wait in line
  124. dad finished. We also cut the onion. Here the oil has already heated up. This first part we will
  125. immediately put it after the zucchini and white flour should be nak Now
  126. there are various and some techniques in cooking. For example
  127. what goes with what? It depends from where. Here in Serbia, of course, garlic is used because it is
  128. it cooks quickly and it is put at the end to feel the aroma. Uh in China for example white
  129. the onion goes first and I asked the Chinese one why. So he says the oil absorbs that one
  130. taste and then in and it makes sense as well as this our this. So yes
  131. and as you saw, we put onions, carrots, celery and shallots
  132. this distayu. Now we will also add pepper, garlic and zucchini. First we will
  133. pepper, it takes a little longer, and zucchini and garlic will eventually. So you will come
  134. Angelina, record what we're going to season with.
  135. Patrick, first cut into strips and then cut into cheese cubes like this.
  136. Why is it important for the risotto to be as colorful as possible? We have white color here,
  137. red color, green color. So this colorful risotto will be colorful. It will be nice and on
  138. the eye. Of course. Now we're going to cut this out and move on. Can you take a break? E
  139. we just added red pepper. Now we are going to cut the zucchini. It's garlic
  140. isean.
  141. I put two foreheads.
  142. I love garlic.
  143. Here it is. Now, Angelina, just adjust the light so I can turn it on and you will come here.
  144. You can come here, Angelina.
  145. And now we are just adding zucchini and garlic. And now they will do it together
  146. a little more to fry. And then we will add white wine. Here as you can see
  147. basmati See how basmati is beautifully cooked.
  148. Otherwise basmati. We can even turn off the basmati.
  149. Basmati is cooked openly. Open. No cover. He is literally finished.
  150. We'll leave it a little longer. We will take it off the heat and leave it in that heat
  151. leads. As you can see, we are frying here now. As we said we can repeat
  152. one more time. We have shallots, garlic, squash, carrots and peppers.
  153. And as for the meaning, we will add a little salt.
  154. I like to say now. puts everywhere. What are you going to do? I love that veggie C spice bag or
  155. something. It will add a little to me. Otherwise it's our spice. You don't have him in the world. No
  156. there is. I will add chives. Chives. By the way, Vegeta is a product that was created
  157. who doesn't know in Koprivnica where in the world the real minestrone is. Great, great
  158. domestic. There is no such spice. This is the spice code. A little colorful pepper.
  159. I like it with salt. Pepper is perhaps the most important spice for me. You with salt and pepper
  160. You can store thousands and thousands of quinces. Go open the window because I can't.
  161. because of that. Add a little dill.
  162. A little more dill. At the end we will of course add parsley
  163. Persian Now we will wait for the pesuna. Well, it can be like this.
  164. You can, son.
  165. don't stay where dad cooks, son. And Angelina, you can come and see how
  166. if you want to record it. Here you can see how the hamster is doing.
  167. It's simmering. Here we will add a little white wine. to get a nice taste
  168. and let it boil and let the wine evaporate and continue to simmer.
  169. That's right.
  170. Excellent. It already has a phenomenal taste. I tried it. I'll turn up the heat to let the wine evaporate. I
  171. while the vegetables are simmering, we will now eat the plain rice. which is
  172. phenomenal. Here you can see. I'm just going to wash it now. He is already now
  173. account. It doesn't even have to be washed because it's real
  174. you see, each grain is for itself. He is not eternal. Look here. Phenomenal
  175. cooked. See every hot woman. Each grain for itself. Excellent.
  176. We will add it to the vegetables and now we will combine it. Here you see
  177. how simple and easy it is. And we'll let him board a little more with
  178. vegetables and let the water evaporate. And you try and see and add what is missing. So never
  179. don't do it all at once. The starters add a bit.
  180. And another one of the great mysteries. For example, I really like Asian food where it is
  181. vegetables mostly raw and literally on high heat for a few minutes. It's ours
  182. the only complaint about our dishes. We kill our vegetables by cooking. We cook by
  183. one hour, two three. the carrot and the onion disappear there and it all evaporates. So all of you
  184. ingredients and I believe that vegetables should be up to 60-70% thermally
  185. processed because I think it's much healthier and retains more of those vitamins. So yes
  186. I also make closeness. Here we can see that it is already phenomenal.
  187. Look at these colors. Look at this color, this whole thing. Now dad will just give
  188. try mom
  189. Let's see if anything is missing.
  190. M fantasy. It's a little hand.
  191. but mom fantasy.
  192. I just sometimes surprise myself with how well I prepare something
  193. unbelievable. We are shutting down. we put here. Not too salty, nice. No
  194. you can feel a lot of wine too. Look. Fantasy. The side dish for the fish is ready. Look here
  195. what kind of him. And now I'm going to put a woman on the bar. You can go over there.
  196. Look at the risotto. Phenomenal. We will sprinkle him with this we will convert. We'll need it for
  197. fishes. Not only do I cut the parsley a little smaller.
  198. Awesome. One nice healthy dish. So rice
  199. especially that basmati that has strobe purposes. We'll do it like this
  200. parsley. Here you see. Very simple. We don't record this show for even 20 minutes.
  201. The risotto is already ready. Next thing to try. Now dad will give you a son.
  202. Just for dad to put this away so it doesn't get in the way. We'll clean up afterwards. It's a bit dad
  203. made smoking chaos. Here, let dad take the fork, son.
  204. Come on, dad, you tell me what it's like to blow a little, dad.
  205. Come on, son. What kind of son?
  206. He is good. Do, is it good or great? Excellent.
  207. Let those people
  208. Do you like taja? Yes.
  209. How much? A lot a lot a lot more than luck.
  210. And then what if you don't listen to anything when dad says something? And you want to be
  211. Good? We will.
  212. And why are you going to kindergarten tomorrow? And this is over now. We're crossing over.
  213. Now we are going to grill the fish. So we put grease. It is baked in deep fat and oil
  214. so that you don't have to turn it, but put it like in a deep fryer to bake. So
  215. half fat, half oil and let it heat up well. Now, Angelina, until that
  216. heat it up, I'll just pour the flour here. Don't shoot down where we are, I didn't fix this.
  217. Here is the flour. Otherwise, I use corn flour
  218. because it will be a beautiful golden yellow color. I have a little trick. I also add a little turmeric.
  219. Now let me see where the turmeric is.
  220. Oops, I have curry. Two curries. Give the curry to add, but
  221. it doesn't matter. It doesn't matter that I'm not looking for turmeric here among the spices. It doesn't matter.
  222. I will also salt this a little and add this dry spice
  223. and red. Pope. Why am I doing this? Now I will explain to you. You can have me Angelina.
  224. You can never oversalt the rim. A fish wants salt and you can never get it
  225. oversalt. So don't be afraid. fish cannot be oversalted,
  226. and unsalted fish is really tasteless, so it's not a problem. Here it is like this. That's me now
  227. mixed with that flour. It's going to get a little bit of color from those spices and the paprika and everything.
  228. I say in cornmeal I always do, but this time I didn't buy it. Let's move on.
  229. What I will tell you, write in the comments
  230. what was your favorite food when you were little.
  231. What did your grandmother cook for you? All former republics are considered sem
  232. strukls. I can't make strukles. And I like it. I once ate štrukle from a farm
  233. near Bjelovar. Do you have a salad, but mostly a restaurant outside the city. Delighted
  234. I am alone. The štruklas were still on the water as they are. That's nice. That's not it
  235. I can. But all dishes mean Macedonia, Croatia, Bosnia, Serbia, Montenegro
  236. say what you want me to prepare something that reminds you of your childhood and in the next one
  237. I'm going to prepare that for the episode. I will look at your comments and see what I think
  238. make the most interesting. I will choose that dish.
  239. Is ready. Now we will fry the hake. It means that hake would be tasty and it wouldn't be
  240. be the way it is today, never always cut it like this into skewers. It lasts longer
  241. frying. Let's go flour. Papate. Look at him. Oops. Let's go. Look at him.
  242. Wow.
  243. Whoa. Let's go.
  244. Otherwise, people add a little milk so that the smell is not felt. That's a joke. I that
  245. i won't I do it my way. Half oil, half lard and you can't go wrong. Otherwise
  246. people who don't use fat for religious reasons, of course, oil is also good
  247. fry. So it's best when you can grill in the summer. Fish is then the healthiest.
  248. Of course, the healthiest is to steam with a little olive oil and wrap in foil.
  249. I will teach you all kinds of things here. Do you somehow know what we are doing? Why is it always
  250. everything that is unhealthy is delicious, and everything that is healthy, God save me. I'm trying too
  251. healthy children to make things and all that. Although I am a gourmet what is usually for breakfast
  252. I prepare polenta čamak for them and something like that. Uh, naked balls and stuff like that. But this one
  253. mostly I'm a foodie person. Everything that doesn't work is beautiful, and everything that works is beautiful
  254. what can i tell you. But I support people who are on a healthy diet and who do that
  255. I can and I am trying and I would like to reach that level in the future in my life
  256. how will I know that I have gained weight and people are right and all that. I hope I will
  257. to get to that level where I will only be able to eat healthily. I'm trying to
  258. throw out some unhealthy things and to give up that white bread, carbonated [ __ ]
  259. and that's what I'm trying to do. I drink that zero, I drink her, she drinks me. You can't do without the right one
  260. Coca-Cola and when I go somewhere, when they bring me Pepsi, who slapped me.
  261. It's all drink, holy water, Coca-Cola. And there is no woman like hajmo zero
  262. sugar. I sing that I don't know what to tell you.
  263. we are doing the first round. Here as you can see. You can see how yellow it is. You see
  264. hake. Look, he speaks five languages. Just to taste it a little. See him yellow. See how
  265. ducac. like a francioser.
  266. Look how much better it is baked when you cut it into rings like this than when it is
  267. you bake the whole thing so that it is crispy in the middle. This one throws out all the water like this
  268. fantastic. Here is the first round finished.
  269. Another one. And you can call Desha and the children to set them to eat. So we repeat
  270. we repeat the procedure. Let's go flour, papa.
  271. See, very simple, very easy. It's not even half an hour since I started this
  272. I'm preparing. So, literally, this is what I'm doing now, because of the show, I was doing one thing
  273. then another. Otherwise, I do it in the code while you are making your own pizzas
  274. you are cooking vegetables on the second, on the third hot plate, you are preparing fried fish, so that can also be done
  275. in about 25 minutes everything should be finished. Believe it or not, the second round looks like
  276. ducac [ __ ] And lal faith Miki, all the best. Master, see how beautiful they are. Like dukr
  277. I always fry it like this in rings cut from something similar. I don't like it whole
  278. I fry. Don't be as tasty as this. Woman, take a break while I serve and
  279. Go get the chicken and the kids so I can serve them as you can see the risotto is ready, the fish
  280. is ready, all in about half an hour. Quince, give Desha's plate. We'll be a little bit
  281. that you put this little to decorate. Put it in a cup and give it to you. And here it is
  282. this one protested a bit, but he came anyway. Vatan is in a bad mood,
  283. but he is very spoiled.
  284. Here it is just like this. Wow. This one
  285. Good.
  286. Here's the other one. Let's go.
  287. It was necessary all at once. Here are two balls for Desha.
  288. Well done. Nem. Here is a fish for Desha.
  289. Come on. Good job.
  290. Fishes. And I have a phenomenal cheese. I forgot. I bought it on someone
  291. the event. Further on was the embassy in Šid. Like parmesan cheese. Our man makes.
  292. Three years old. Good. I know you won't, son. Here is Deshi. Phenomenal cheese.
  293. Excellent. Quince. You can take it to Desha. It happens.
  294. Here you go. Come on.
  295. Give your son. Give him, the one who is protesting has come. Let me thin his.
  296. Come on and beat this one who is protesting when.
  297. And look at the smell of the spring ira. It doesn't matter. Now we're going to keep it a secret. He will
  298. here he immediately gave everything. Taja will immediately get rid of him so that he doesn't lose some dice
  299. that he can eat. By the way, Bata likes to eat a lot.
  300. You can me too. You are already big.
  301. But it's not me. Good son. Dad will do the same for you. Just yes
  302. let's finish this. Here is Tai bati bigger. Well, Taja wants more. Here it is for a start
  303. let it cool down a bit. Mirko, you can try the risotto as it is
  304. I hear you. Okay.
  305. Good. Try the risotto.
  306. I tried it. Do you like it? We when there are vegetables in
  307. her. There is. There is.
  308. Here is my father. Here, brother. And you too. Our father is nervous. Something is crying to us. Here you go
  309. son. Here's to my daughter, my second son.
  310. I am not a son but a daughter. Well I know. And that's what dad says. Son
  311. you're a secret son. You are my firstborn. Here it is.
  312. Thank you. Here's Ty to put you on. After that, Taya and
  313. uh, Quince, here you go. You can take your seat. And Angelina
  314. you can check me out here. As you can see
  315. very easy, very simple, very tasty. See how the children can do something
  316. old people eat too, that means it's good. So when grandfather can eat and
  317. when a small baby eats, it means that the meal has been successful. Here, my father is ruining. He loves from
  318. looks like he's eating. Who is the best cook son in the world?
  319. Dad. Come on. No, he won't say now. It's yesterday
  320. said twice. Not yesterday. Last time when only. Who is the best chef in the world?
  321. Dad. It's not. Bata is in the mood for a story
  322. today. Come on. Well, well. Bye. Well, well
  323. Well. Well well well well.
  324. See you in a new episode. Write in the comments which dish you liked
  325. mostly when you were little what grandma used to cook. I will prepare it for you
  326. dish. Greetings to everyone from Đuričić.