This is Hacker Public Radio episode 3,785 for Friday the 3rd of February 2023.
Today's show is entitled, Hacking Boba Bubble Tapioca Pearls Fail.
It is hosted by operator and is about 55 minutes long.
It carries an explicit flag.
The summary is, Hacking Boba Bubble Tapioca Pearls Fail.
Hello everyone, welcome to another episode Hacker Public Radio with a host of Friday.
So I was even talking about, in the kitchen, Hacker Nubs, Boba or Toki Hepioca Pearls or
kind of explaining that.
If you're interested in how to do cheap Tapioca Pearls or cheap Boba or figuring it all
that out, I'm going to go on a little bit of business.
So I'm going to market here in Atlanta, the beefard market that's massive, market
going on is a crazy stuff in there.
And of course, bubble tea is what, $8 for, you know, a fancy bubble tea place or a bubble
thing we got, my child likes the popping boba, which is not to say the tapioca.
So that's what he likes and I got a big vet of it, looks like £1 or £2 and it comes
already pre-made, it's already in popping boba.
So the popping boba is just an outside, I don't even know what it's made up like a glucose
something or other, and then it's wrapped in some kind of flavored juice, essentially.
It's just straight up sugar, and I don't know of any way you can make these obviously
because it's like a self-contained little thing.
So he likes those, I'm keeping those, sitting on those side, and I'll make him some kind
of smoothie with him or something in him.
What I bought at the store was a Masha, which is a kind of powder tea, I don't even
can tell you where it's supposed to come from.
But the Masha is quite a mess, it's a bit like powdered makeup, eyeliner.
So when it feels and looks a lot like green, eyeliner, and it does operate like green
eyeliner.
So I've tried Masha, and I like it, it's kind of easy to prepare, and it's very small footprint.
But it's a mess, and if you get a tiny little powder somewhere, it just explodes and goes
all of the place, and you get you turn green, your fingers are green, anything you touch
turns green.
You know, same thing was like gulp meal, and things like applesauce for whatever reason.
So I've got this, we grabbed this kit with basically like for kids, it's a boba kit.
And essentially what it has is it looks like a powdered milk, and of course all the ingredients
are, you know, the boxes all different language, right?
But this one is mostly English, actually this is all English, Jade Basket.
So the milk tea is, it says Masha milk tea powder, which might have some powdered milk
in there, and it has some Masha in there, which is the powdered tea.
Now it's got mostly sugar in the powder.
It is 72% at 36 grams, that is sugar.
So this is like straight-up solid sugar powder, maybe some little bit of milk powder in it.
If I had to guess, now the boba is your traditional black or dark boba, or boba that's
been sweetened with, this doesn't have a lot, but they'll do brown sugar, they kind
of give it some flavor, because our else it ends up being, tastes like nothing.
So that's your traditional tepioca, which is apparently some kind of tepioca, if you
have tepioca, putting same things in boba, made from tuber of the cost of that plant.
So that's tepioca, and I've always liked it, and I've always like boba, we're bubble tea,
whatever.
There's another thing called sego, which is S-A-G-O, and that's different, it's made
from the pith of sego palm trees, used in sweetened savory dishes, including putting.
So I don't know the difference between the two, but I think the tepioca pearls, or tepioca
balls, is what they'll call them, boba is more popular.
So I've got a bit of, what is this, the pounds of dry, completely dry tepioca flour
water, 14 ounces, and I tried cooking it, and I didn't read the directions, or look at
anything online.
Now these are hard rock hard.
They're called tepioca pearls, this is made by bells and flowers brand, which comes
up on the internet.
They are extremely hard, meaning you can hear me tapping them on the ground, it's like
a ball of rice.
Now these are hard to cook.
It's really, cooks a lot like rice, so you can overcook it, you can under cook it,
you can kind of ruin it.
So with this set, I went through this entire bag of 14 ounces.
I've got maybe another, this looks like three ounces, four ounces, if that, I've got
a little bit of that left, and this is the hard stuff.
So since they're what you do, as you cook it, and then you cook it with the water, let
it boil up, and you cook it about half way, and they're quite and hard on the outside
when you get it.
These are kind of compressed in a solid, and what you want to see is these solid tepioca
pearls.
You don't want the ones that are all broke out, because then you won't have perfect
little circles.
So what happens with these is the first time I cooked them, I didn't read the directions,
and I literally was there for like 45 minutes to an hour away from them to cook, and
I just figured, you know, I make up the, make up with the rules as a well-long, and then
of course I realize you cooked them, let them set, rinse them out, rinse them off, and
kind of cool, cool water, rinse them off, let them sit from, you know, anywhere it looks
like anywhere from like four hours to overnight, you're basically trying to let the idea
is you're letting the tepioca absorb some of the moisture on the outside, so you end up
with a hard core, and then the outside is the clear, and at the end, at the end, you
want a clear, perfectly circular objects when you're done, and it's supposed to be jelly,
like, not too hard, what I ended up with was too loose, so anyways, I cooked them the
first time I cooked them, that didn't cook them right, and I tossed them out the second
time, I read the directions, and watched the videos, and I over cooked them the first
time, and if you over cooked them, the hard core will crack in the mill, and you'll end
up with gross, it'll be fine, but then when you go to cook it the second time, if you
have cooled it for four hours, I think it's really four hours or so, I was actually getting
good results after just letting it sit for four hours, and after cleaning it, cooking
at the first time, so that what happened the second time, I made it, is that I over cooked
at the first time, and I guess the inside core will kind of crack from getting too hot,
and you don't want that, because then when you cook it the second time, it starts splitting
apart, and you have no pearls, you just have chunks of jelly shit.
So you want that to cook it right, the first time, let it sit, rinse it out, I use a mesh,
a wire mesh that I use for rice to rinse the stock, start to offer rice, since essentially
what this is, it's kind of like a flower, starch, compressed starch.
They have tutorials online how to make your own, but we're not going to try to do that,
but that's what I ended up with this, that's kind of what the couple thing started with,
my wife giving me these tapioca pearls, going down the rabbit hole, so I'm going to come
back, let me jump back to this kit, this kit has boba already in it, with the looks like
brown sugar, the traditional brown sugar, and we're going to throw it in the microwave
what it says for 45 seconds after mixing it up with hot water, all right, so we've cooked
this, or heated it up, essentially again, I guess the purpose of heating it up again
is to maybe break apart these tapioca pearls that are already kind of glued together,
so now we've got kind of this warm, gooey, very sick, not very sick, but pretty sick,
potch-up, milk thing, it's pretty sweet, but not as sweet as I thought, for 75, like 30,
whatever, grander sugar, 36 grams of sugar, so we're going to dump this in a nice,
one of those yaddy type, but I would use the off-brand, Walmart brand of vacuum things,
work, work trail, whatever they call it, they're good, the thing about buying the off-brand
vacuum seal things, you got to watch the tops, the lids are the key, you got to go through
and make sure the, those are, it was our, Jesus, hold on, yeah, there's not even any
markings on it saying, I think those are trail, but you got to check the lids, so when you go
buying them a Walmart, pull the lid off, make sure you got a good seal, because what'll
happen is you get the lids and you get home and it doesn't have that seal on there, so
I use a yaddy cup, I've found them in the street, if you can buy a pack of silicon bubble
tea straws or the big thick straws, those are great, they're reusable, you don't have
the way it's plastic, we keep all our straws and kind of use them, as much as we can until
we get rid of them, especially the big thick ones for shades and stuff, so anyways, I
want to pour this in with some ice and spare you the, the noise with that, alright, so
I got our ice and freezer, I don't have a feed going to the freezer ice, I've wanted
to, but my wife won't let me, we have reverse loss most of the system, but you can get
those for, I think I did a HPR on it, but you can get those for 300 bucks, and then you
just buy the filters and make sure you buy the right filters, alright, my prawns, it's
kind of a mess, but I'm pouring this in here, I'm going to put a crap ton of extra
water in here, I don't like really sweet juices or teas, so I'm going to pour fair amount
of water in this guy, I mean, it's over priced, it's called G-Basket, pick it up at
the, again, farmers market, some of this phova is actually floating, which is interesting,
I get pockets of air in it, so what else I have here is, so I've got lots of powder,
green tea powder, it's pretty expensive, but then a little bit goes a long way, this one's
in a weird pull-top can, I'd actually couldn't find any more at the market, there's probably
a different question, or a different section that has more choices, but it's not cheap,
but it gives you a lot, goes a long way, that's why I'm saying it's very compact, so this
little tiny can will last forever, you can buy fancy, much of stirring devices, I just
use a plastic fork or something that's a whisk, ask type of thing, if you try to use
a spoon or something you would logically think, but work, and no, it's powdery, very thin
powdery mess, and it tends to kind of clump up, so you want it dark, you want to kind of blend
it, old school, if you're never, not of you, the old school was the blenders, they used
to give you with the slim fast, with the little hand little hand lenders, that would actually
kind of be the way to do it, if you wanted to do it electronically, but just an old fork that's
kind of whisked, I use that to stir up the masha, but the other ones I have here are
these interesting, about two different kinds, green tea flavor, teviocopero, which it's
sluts, it's a five, they both of these are five minute teviocopero's, this green tea
one is the same thing, it's on the outside, it has a power, which I'm assuming is kind
of like the flavoring of it, I'm taking a sponge morning, we're just going to get a
gorghum, green tea powder, so they put green tea powder on the outside, they have cook,
the teviocopero, right, to a masha kind of state almost, it's still spongy, so it's almost
like they have cook it, and then we're maybe the answer is going to process whatever
and then they let it dry, to probably pretty hard, and then they put their powder
there, flavoring is on the outside of it, and then you're supposed to put it in the room,
I can't even read these directions, okay, they got directions on here, two, three minutes,
whatever, so it's a boil, one cup teviocopero and teviocloly boiling, hot pot, stir,
floats a water surface, cover it, cook it to two, three minutes, turn off and simmer
on another two, three minutes, just so it's a beautiful taste, so yeah, the longer you
cook this guy, the more mushi it's going to get, so I have a very small, not a very small,
but eight ounce spank here, and then this massive two pound chunk of teviocopero, I would
imagine if you buy the hard teviocopero, you get a lot more for your bang for your book,
what you're buying when you buy the five minute is your buying time, and then you're buying
the water essentially, yeah, teviocopero starts water, so mostly, most of what you're buying
is water, teviocopero starts water, so you're buying free, free cook, it's just like
instant rice, essentially both boba, so we're going to do that here, first, I'm going to
actually like, which happens with most of the normal sized teviocopero's, these
silicon straws are too big, are too small, so you've got, I don't know, I can
check the gauge of a straw before you buy it, but you want to make sure you get,
maybe you can have, like, boba, so kind of boba tea straw or something, so if I do get
into that, I'll get some more thicker straws, because this straw is too short for my
yetty cup, so it's like an idiot shoving my face inside of a cup, it's good, the
tapioca pearls, so the first one is still warm, so you want to let it sit and get kind of
ice cold, and it's free spot on, there's a bubble, it's a little, a little mushy
for my days, and he goes to a fancy place, and it won't be his mushy, but for
at home things, something fun to do with kids, because he's like it, kids love it,
I love it, it's good stuff, so I'm going to fire up something, I'm going to use these
different tepioca pearls, rainbow boba, hot train child, which I guess is, let me see
the company, EFA brand, big red, big red outside, leapling, so I'm going to try these
color tepioca pearls, which don't have any flavor, it's just starch, starch, they just
put starch in the outside, so anyways, I guess to keep them from sticking together, because
they're wet, you're buying water, so they put the tepioca, they have cooked it, and then
they let it dry, and then they put the, they put the, the starch on, they probably
got like a corn flower, or a corn starch to keep it, assuming once you open one
of these, there's a timer, so we got two pounds of tepioca pearls to go through, pretty quickly,
I'm actually going to try to eat one of these, or at least put them on them, it does
have tons of starch on the outside, and it is like a chewing on, if you've ever heard
well, if you've ever been down on a high bounce ball, it's a little chewier than that,
hard chewing, and they look, yeah, it's just like the first time you cook it, and
the inside is a hard white substance, so this is first time around cooked tepioca pearls,
so at this point, you save yourself four hours, give or take five hours of work, so if you
want to save yourself five hours of work, or wait time, it's really, um, it's a
minute's work, 20 minutes work, um, you get the, the ready in five minutes, but it's still, again,
I'm wondering how long these are going to last when they're sitting out, they're vacuum sealed,
so once you, whatever, you're on a timer, you can actually reuse your do not eat packets,
I have a good pound, if not pound a half of the do not eat packets, um, make sure they're
four food or the right kind, um, but a lot, a lot of times you'll get a big piece of
furniture or something like that, um, you know, you're not supposed to use those for food,
but I think I got a massive pack from like a piece of furniture or something like that,
and what you can do is rinse them, and I'm talking about the do not eat packets that's
the silicon, uh, silicon, dry silicon, silicon, silicon, um, they have carbon one,
so be careful, don't accidentally dump your carbon ones in with your whatever they
ought to pick on out forever. So anyways, that's how you, uh, for use your, your dry,
you're silicon packs, so just start collecting them, you'll be surprised how fast
it will get like a pound of the silicon packs if you just start keeping it in
right out for them. Um, so what I'll do is I'll probably put them in a bag with
some of the, um, the silicon packets I've got, and you can, you could come in
them oven for about like 1, 1, 25, something, um, if they're from like a piece of furniture
or they smell fun or they smell like boxes or whatever, because they, you know,
obviously they absorb, uh, they absorb smells, essentially, and uh, water or, uh,
so they'll get, they'll smell sometimes. Um, I've done ones with jerky.
I'm usually what I do when I do one of the dehydration stuff. Um, so one's with jerky
will be smell like beet jerky, and if you try to use them with anything else,
whatever you have is going to smell like beet jerky. Um,
so what I'll do is put those in the air with a, with a sealant with a, uh,
ziplock bag, and then I'll throw that into a sealed, um,
pepperware container, and hopefully I should get some more time from these three
coats of tapioca pearls. So anyways, I'm going to fire these up, try to read the
directions, and see if I can get some five minute tapioca pearls to see what happens.
So I've got some, the leftover tapioca, kind of,
poor man vacuum seal just strawed down inside of a plastic bag,
gallon-sized bag with my reusable I use old, um, pill bottles,
drill holes in them, and then I put the, so that the beets in there.
So now I've got sort of, uh, poor man vacuum seal on, uh,
leftover tapioca pearls. So I've got rolling,
blue, a rolling boil water here, and I'm going to throw my half a cup.
I'm only doing half a cup because they want, uh, one is, uh,
tend to one ratio on the water. Well, not necessarily probably,
but essentially what you want is a lot of water.
You don't want a small amount of water, at least, um, with the,
the second stage. Um, but anyways, we'll see what goes on there.
Yeah, so I've got my, um, about a minute more on the tapioca that's
cooking on medium heat. It's, um, weird, because they want you to
cook it till it floats, which I don't think the hard tapioca was
floating when I was doing it. Um, but I think I wasn't cooking it
right way, and I didn't have like a rolling boil.
So here's what I'm going to make our mocha milk here.
We don't have fancy milk. We have 1% milk, um, and like things like
1% milk or milk, whatever, it's not necessarily actual,
which are just somewhat adding water. You know, you say, oh, this is
skin milk is just water down milk. No, it's not really the same thing.
So you can't take like, creamer, heavy creamer and just add water
to it and make that skin milk. That's not really how it works.
Um, you can get most of the way there, but, um, so anyway, we got some low
fat 1% milk, which is probably not the best to be mixing for
flavor-wise to make our, uh, mocha milk. Um, the directions for the
tapioca said to use, uh, to make a honey to add honey. So brown sugar
cooked for a few seconds. Excuse me.
Now we're supposed to, I think, drain it, let it sit.
I don't even know. I don't do directions well. So that's why
we found through a whole bag, that pearls hard on you.
I turn off heat, let simmer for another five minutes at just
time. Well, so, um, we're going to do no ghee.
Actually, we're going to grab one.
Yeah, it's essentially like cooking rice, it's an art form.
I want to taste one, see what it's like.
It's already mushy. Like it's done.
Um, I would go as far as to say that, uh, I need to pull it now,
which is, uh, oh, yeah.
This is, um, I mean, we live in a fairly wet environment,
and who knows how long these have been seen here.
But it's already pretty mushy. Um, so I think these are
ready to go. Okay. So, yeah, they are kind of
chewy on the inside. So on second thought, I'm going to let them
cook again. Unfortunately, I already pulled out the water and
cold them down. So, but really, I don't think it matters too much.
I don't necessarily think you can over cook them per say,
unless you cook too fast and they crack.
But yeah, they're definitely chewy in the middle. Like the,
the boba that's here three minutes.
It's chewy, but it doesn't like stick your tea.
Um, I'm using a little fryer strainer, very thin,
like for a frying. I use a lot to,
I'm doing like, I'm going, um, I'll fry anything that's
fried breaded. I'll use this to scrape out the bits and
little bits and pieces that start to get burning.
So you don't end up with the smoky kitchen. I use it to kind of
skim very fine mesh like a however many.
Um, but I use that to scrape out oil, but I'm using it to pick
up the balls here.
They're not clear because they're colored.
Um, these are white.
So the white ones should be clear.
Hmm, they're not.
But yeah, they're like chewy.
All right, I can't chew them in half whereas the
pre-made stuff.
Um, I guess this is kind of the same.
Really hard to tell.
It tastes different because it's not covered in sugar, right?
I feel like I'm going crazy.
Yeah, they're definitely chewier, like, like a
noodle that needs to be cooked more.
I like shaking to my feet.
I can't chew it in half.
So I guess that's under cooked.
But I rather have under cooked been super mushy.
These tend to kind of fall apart the pre-made ones here.
Which I guess is more accurate.
Anyway, sorry.
We got that matcha, which, again, is a flipping mess with
extreme crushing.
Um, this little can is like a little pop top can.
It comes in a bag.
And this bag is full of much powder, which
It'll last a long time.
It's just mess.
And I quit using it because it's such a pain that
I get to mix right and see, yep, I just built it.
I built a bunch of it on the table.
I get to the table here.
I mean, it is straight up, whatever.
I'm going to fill the bag up and water.
I'm going to add some of that yummy muncha.
So I'm going to try and make, you're supposed to mix it
hot water, I think.
Muncha, I don't know if you can mix it with cold cold brew.
I mean, it's a, it's a powder.
So it's essentially whatever.
So we're going to skip doing anything hot with this.
Um, the only reason you would need heat is to melt.
It's just sugar.
But if I want to get my sugar from something else,
I'm going to say it with that's going to be it.
But yeah, see it?
It clumps.
Of course you don't see.
It clumps up the muncha powder.
So you've got to, it's just not fun to play with.
It doesn't take a little bit goes the long way.
I like my stuff pretty.
Yeah, it's cold water, it's not going to want to.
Look, warm water is not going to want to mix the powder very well.
But I'll spare you the noise and that mixes up had some sugar and water in there as you will have this.
All right, so I've got, um, my.
Bubble tea here.
Tabby of the balls.
And theory finished.
They're still sitting in the water.
Um, I mixed up some of this munch powder.
And I added a tangerine for a little bit of flavor.
Why not?
Well, it looks like I got the muncha mixed in there and put a little bit more.
That's a lot.
All right, so I've got my added muncha in here and flipping mess.
I got some fancy, well, the kids fancy juice boxes.
Let's steal some sugar from there.
Or gain it, what not? Oh, yeah, this is the mess.
So that's going to give me a lot of my sugar.
I think.
Oh, I've got a lot of sugar.
I should have just done sweet sugar because just, I don't know what I'm going to do with that much water.
Um, what do I do?
I'm not going to put a ton of milk in it.
Um, the muncha, I like to mix up until it's kind of like I mix it hard.
It's almost so it's kind of foamy.
Um, yeah, I kind of had the color of this muncha milk, but.
This weakness is that there and this juice is very good, the limiting.
So I've got like a limiting tea green kind of mess.
It's a bit bitter.
It's got great juice in it.
So probably set this aside and try it again without using juice.
All right, so I've cooked the or just let the boba stop simmer for a while.
The longer and it's still kind of chewy in the milk.
But I guess that's what you get.
It's like, it's like the.
Maybe the five minute you get more of a chewy.
Or is this spring made stuff?
Or is this the same?
Or is this the same?
It's just hard.
Um, to tell when it's still warm.
Um, yeah, I cooked it for.
It's that three to five minutes.
I've cooked it for a good 15 minutes now.
Or simmered it at least for a good 15 minutes.
But I've kind of been pulling it and checking it and pulling it and checking it.
Um, they're very, it's starting to.
Now, my idea is here.
Um, I took a.
Skin milk hot warmed it up.
Um, you don't want to want it too much because you need it nasty burnt milk.
And a fair amount of the mocha and a fair amount of sugar, obviously.
And I've got what looks like this very odd very green, which I like to.
Coffee or the tea flavor more, so I'll put more.
Mocha in it and then anything else. Um, so we're going to see what this.
Feels like with some of the.
Tapioca pros in it. They're not flavored at all.
But that gave me an idea to basically make try to make instance.
Um, instant, uh, Mocha milk, whatever.
So if you just add milk.
Anyway, it's going to do, say, says, you're, I could find my.
Where's my, uh, that's strong. So here's new stuff.
Um,
First one, I don't know.
Um, I can definitely taste the milk. The actual milk.
Um, it's got the stronger green tea flavor.
It's not just a straight sugar.
I don't really need the.
Tapioca pros flavored.
Because all that sugar was just in with the.
And it's almost done.
That's definitely better than a pre-made.
The pre-made stuff.
Well, it's been sitting in ice water for a while.
The pros, uh, tapioca pros for the pre-made.
It seems to kind of break up easier.
Where's these? Don't want to.
They don't want to break up.
See, then grab one.
Why are these here?
And a second.
These are hard.
Um, chewier, still.
Boy, let me get. Um, but it's like you touch the.
You touch the.
There's still even warm.
From being in there.
Um, they're not clear.
And fall.
Which when I did the hard straight up.
Hard ones, they're clear.
So.
Yeah, I don't know.
Maybe I'll boy, let me get him to see what happens.
Um, I did let him float and all that.
I'm going to be here like super chewy.
And I might be the result of, you know,
these five minutes.
Whatever.
They're not going.
Well, they were going to get not chewed.
I don't know.
It's here.
Um, but we're going to move on to our next experiment.
I'm going to try to make instant, uh, instant cream tea.
Macho balls.
And we'll see what kind of recipe can make there.
But before we do that,
we're going to try basil seed watermelon flavor drink.
It looks like ants.
Ants with the, it looks like ants with, you know,
start to around them.
Um, honey bee.
I guess this is the name of the company.
Uh, it's English on the label.
But yeah, basil seed.
Um, this is watermelon flavor.
You're part of the Thailand.
Um, well, that's weird.
Looks like tapioca almost like a,
it's the size of a strawberry seed.
And it tastes like tapioca pros.
But when you bite down,
it's almost like eating a strawberry seed,
but not as part.
I can't remember what you think.
Thanks so much talking to my teeth.
Hmm.
This would be a good thing for kids.
Because you could tell them, you know,
I have a Halloween party.
You have an ant water or something.
Let's say that it's ants, but I'm, but I'm drinking.
It's mostly, by me, this is almost served.
It's extremely sick.
Um, 64% 32 grams of sugar.
33 grams of sugar total in this one bottle.
Uh, 290 milliliters.
So basically 300 milliliters.
Oh, that is.
How much are you over for my sugar intake for the day?
To, it's very sugary.
Maybe I'll use it.
Um, with like a, with like a,
so blended.
I don't know what.
That is way too much sugar.
Anyways, I want to put you on pause.
I'm going to mix up some of these type of yogurt rolls.
And some matcha and something super sugary.
Brown sugar.
Probably.
Um, and see what happens.
I'm going to get for a bit.
All right.
So I'm taking you over to the stove here.
Uh, I just have brown sugar.
White brown sugar.
Um, if you want to like on our earthier taste.
Um, brown sugar is, uh, I think just.
This is something sugar and molasses.
Or whatever.
Um, ball sugar with molasses.
This is already almost caramelized.
Wow.
That was quick.
Um, if you just put sugar in a pan,
it's going to want to like caramelize all that craziness.
Are we burning?
We are close to praying.
That was quick.
I went to go grab the tablet or whatever the thing is.
The two and one in it.
And it was like into me.
Whatever.
So you got to watch it.
So I've got my melted.
Well, I brown sugar.
It's almost about to burn.
Did it smell burnt.
I just took my tongue out.
So there's our sugar.
I could try to kind of cook this down.
Um, to make it thicker.
But it's straight sugar.
So there's not really anything to cook down.
Um, so anyways.
I'm going to add a fair amount.
I would see.
I don't want tables spoon.
Because this would probably a mixing of the rest of the half a cup of Tokyo.
The leftover is only put a few in the pot.
Or I only put a few in the dream that I made.
So I've got like half a cup of tapioca pearl flat.
So I would say that's enough for like two batches.
So I want to put probably at least a tablespoon of this.
Uh, much of powder in here.
So it's blight brown sugar and.
About a tablespoon of much powder.
I had to put a lot more than I thought.
Um, I thought a little bit went a little bit longer away than I thought.
So this is some kind of weird.
Blue to magic. I'm making smells.
It's very potent with the matcha.
Because it basically compressed, you know,
round up tea leaves or whatever.
It is.
Very potent.
I did a tea I changed my going and beef and you get these things they're called.
It's not a rice noodle. It's not an egg noodle.
It's like some kind of other thing.
I think it's rice base.
Let me, let me look.
Yeah, so this is a mung bean.
Uh, mung bean.
M U N G being noodle.
And it looks exactly like the egg noodle stuff.
Um, but when you make a mung bean beef,
this mung bean you put in a.
Uh, boiling.
Not boiling.
Uh, hot.
Uh, fried.
So when you're doing frying or going beef, I use a wok.
And I fry everything in that.
And I buy a big bat of peanut oil.
And I fry my flanksake in there.
And I make beautiful yummy flanksake.
I use big chunks to take forever for the.
To slice it into thin chunks.
Um, but I throw it in there two seconds.
As soon as I throw it in there, I take it out.
Um, because it cooks extremely fast when I.
When I have it to a.
A smoking, a smoking heat.
The oil up to almost about to burst into flames.
And I throw the throw the meat in there and try to kill myself.
Um, but yeah, I'll with the before I do that.
I'll make the usually if I remember.
I'll make the do the mung bean first.
And it makes like a styrofoam.
Basically a tasteless styrofoam crunchy thing.
And then you soak it with soy sauce.
And my kid will just eat mung bean.
It has no nutritional value at all whatsoever.
But, um, when you add salt to it,
it's just like salt and some sugar for the soy sauce.
Anyways, you put the mung bean in there and you get this crunch.
You have the, you fry up the little onions.
A green onions.
Put those in there.
Anyways, um, I have a.
I was doing my going beef and now my.
My, uh, much of.
It's all stuff here.
It's turned into.
Candy at this point.
Um, I got a second to get back up.
That was mumbling.
I'm trying to find the mung bean.
Now I have this.
Hard.
Tard substance.
Then I'm probably just going to add some water to try to rejuvenate.
Just a tiny bit of water to get it.
So I can mix the.
Oh, we're already too hot.
Wow.
Are we burning already?
Um, we have gassy here.
So.
I think it's, it's just the ball of.
Candy.
Essentially what I made here.
Uh.
I guess I should have done this with.
The.
Tapioca pearls in here. So now I can now I just had the ball of.
Stuff attached to the.
Whisk.
I was hoping for more of a liquid.
So now I got to add some water and kind of try to blow this out.
Into more of a.
Paste and not burning.
At this time.
Um, I could like I do anything.
I.
I cook.
Uh, I would kind of have read the directions.
I'll kind of look at the ingredients and then I'll add whatever because usually the.
The ingredients aren't what I want anyways.
Um, I usually want more of something or more of some spice or less of something else.
So I kind of have read the directions which.
Especially when you're making anything like cookie or anything.
The requires like.
Getting a candy or a plug.
Sure, whatever that usually ends up horribly.
Yeah, now I have just a rock.
So I'm going to start over and see what happens.
All right, so yeah, um, that was burnt.
I burnt the brown sugar.
And that made everything else go downhill.
And effectively made a.
I made a burnt matcha candy, which.
Other than the burnt part.
Um, it's actually kind of a cool idea.
Anyways, we'll track back what.
Something tasty.
Anyways, I'm heating my.
Light brown sugar back up.
Before I started recording, I was sharpening my nice.
I think we're pretty much set as far as nice sets go.
Um, but I got fancy these.
The shun Japanese snake nines that are like.
Super fancy, but they're very.
The metal is a.
Uh, dinner.
A weaker metal.
So.
The idea is that you can like.
Oh, cut crazy sushi with it or do insane.
Super super sharp.
Um, the problem is like a salt.
It's a soft.
A softer metal.
Um, and it.
Uh, get stole very quickly.
The idea is apparently like a German knife or whatever is going to be a stronger seal.
It's not going to be as, you know, going to get it as sharp as.
A softer seal obviously.
And then.
But it's going to be a workhorse.
It's going to last you longer.
So we had the super fancy.
No, I mean, we're like chopping up.
You know, carrots, whether they're whatever.
Um.
And it's harder.
It's hard. It's hard. It's hard work.
Um, I got a sharpening stone.
It's like 6,000, 3000.
Um, and it's a skill.
I, it's hard.
It's hard work.
I mean, when you think you got it.
You don't.
And there's beveled edges.
So if you're going to get a knife.
Try to get one that's the flat blade.
I don't know what that was called.
The sushi knife is completely flat.
You don't have to worry about curves.
When you're sharpening it.
I mean, it's completely wrong to use it.
Anything.
It's not the right knife.
But I don't know.
It's hard.
It's really hard to sharpen these.
These with a, with a curved blade.
We got utility knife from them too.
But you send it in to get it sharpen because it's got teeth on it.
I'm cool thing about utility knives.
It's like all the knives.
You're on the, uh, intro commercials, which you could just don't know about.
Would, you know, somebody such cutting open a can with a, with a, with a knife.
Oh, yeah, it's basically a saw.
Because it's got saw blade saw blades on it.
The cool thing about those is they stay sharp longer because if you were doing something stupid with them,
you're doing the tip of the cutting, the tip of the saw.
But under the peaks is the actual sharpness of what actually cuts the thing.
So, you know, potato.
Um, but the utility knife, my wife life, she kind of goes through stages of using it.
But it needs to be sent in because it's like basically round.
Uh, uh, it's starting to get loose.
It's, uh, utility knife.
But I think it's free or you just make shipping or whatever.
When I got my second, shouldn't I, if I just send it in?
Because I stuck it in a plastic cutting board.
And then when I accidentally, I wasn't even doing anything.
I was cutting up water known. And I stuck it in the, the plastic board accidentally.
And it says it's so sharp. It went way down in there.
And then I put pressure on it to go down at an angle.
And I hear a piece of metal broke off somewhere in the water known.
So I had to throw the whole watermelon away because somewhere there's a piece of steel, uh,
a piece of knife in the water known.
So nobody got watermelon that day.
Um, I don't know if I told anybody.
But I was, that was the plane that was to do watermelon.
I didn't end up.
I think I told my wife if she was in the same room.
But, you know, sometimes they don't tell those stories.
Because sometimes you don't need to know how stupid you are.
But that's why we're here making mistakes in learning from them.
But yeah, I'm not,
I'm not getting up this brown sugar fast enough.
I'm rambling.
But yeah, get yourself a nice knife.
And a nice sharpener, like a wet stone.
And start playing with knives.
It's fun.
Um, I like it.
It's nice to have a good sharp knife that you know is going to cut stuff and not, like,
be a problem.
But I mean, this pain is,
it's pain is at a butt.
It is to, like, have a knife that won't cut tomato, for example.
Um, it's hard.
It's just as hard to keep them sharp.
I mean, so at the end of the day, like,
I don't know if it's tan up potato.
It's a lot of work.
But, you know, it's something, something to have.
Some hobby.
But, I mean, if you do get them sharp,
um, the,
some Dukeu or whatever,
knife that I have, I keep it sharp.
Uh, on the flat surface,
the end is a different story.
But I'll keep it that one sharp.
And that one will cut a tomato.
Um, it will cut into stuff.
Uh, peppers are also a good gauge of how sharp your knife is.
You can do the whole paper thing and try and cut.
I don't really try to do that.
What I just do is, I use it.
And if it's way off,
it won't cut into a pepper,
or it won't cut into a tomato.
Um, let's see what I got.
Got a tangerine.
I just use the wet stone on this guy.
And I actually got the tip somewhat,
in my opinion.
Jesus Christ.
Well, brown sugar is cooking.
Hopefully not burning.
I'm going to put water in here,
because I'm turning it making candy again.
Yeah.
It's just that too hot.
Too hot too quick.
And this whole thing.
I hope I have a rock yet.
But I had it on low heat, so that I could watch it not burn.
And then I got distracted and started talking about some other random thing.
Um, not a candy.
I had the heat off.
So I'm trying to recover from this mess.
It's starting to turn into a candy.
I'm going to add the much,
while it's not candy.
Well, I was looking at it online,
as they were saying,
don't even let the sugar melt all the way
before you add the balls.
Um, they were saying, you know,
you don't have to actually cook all the brown sugar out first.
So we have some weird looking green,
brown green blob here.
It's got crap kind of,
whatever.
I think I'm going to throw the.
Tapioca problem here, sorry.
Oh, this is a Samsung portable might thing.
USB mic.
You can plug it into a phone.
You'll get a little bit of a.
Actually, I'm not doing really what I want to do to do it.
It's actually what I want is a.
A much of.
A much of bowl.
Cook you.
There's.
I don't know.
I don't know.
I don't know.
I don't know.
I don't know.
I don't know.
I don't know.
I don't know.
I don't know.
I don't know.
Cook you.
There's.
Tapioca pearls.
But now I just got.
Oh, it looks like candy mix.
With.
With a tapioca pearls.
I mean, you can even hear the.
Cunchiness of the.
Of the whatever.
So let me try and bring this and see if I can recover the.
Tapioca pearls and see.
Like I make some.
Okay.
After.
That last feel.
It's in.
I ended up doing the brown sugar.
And.
And I'm not sure.
And just kind of mixing it together and kind of mulling.
You know, out into good mixture.
And then I added just.
The.
Tapioca pearls.
So the idea would be to keep this in.
The refrigerator and keep it.
Um.
And like a thing of topware.
And I've got just ice.
And milk.
So I'm put.
But my milk in here and pretend that I've had.
I've had this in the refrigerator for.
A couple days.
So I've got ice milk.
Um, and idea.
Probably not enough.
Masha, but the idea is I'm just going to add my.
Um, probably going to do just regular sugar instead of the brown sugar.
It's a bit too.
The last is like what.
Well, I'm not really.
What I'm going for.
But yeah, the idea there is.
I guess maybe I should do the ice after I've already mixed it with the milk.
But we should end up with some green.
Green.
Green.
Uh.
Green.
Green.
What that.
Uh.
It's kind of.
You can.
I'm hoping all this didn't end up on the bottom.
I mean, it's got kind of the right color.
It needs more more masha, of course.
Some of that.
Sugar stuck to the.
The straw.
So I guess like the instructions that come with.
The kit probably mix it with warm milk and then.
Do the ice just like whatever.
I don't know if I'm actually the type of it.
Well, so I'll probably maybe try that.
Best pretty spot on.
And the.
That'd be all the balls of just kind of sitting.
They kind of cooked.
A little more.
I mean, you take a stick out and it cooks.
It may still chewy, but it comes apart.
It doesn't stick my teeth already.
Yeah, I'll say at more.
Masha.
And not use brown sugar next time.
And you just get pre-made.
Yeah, warm up your milk.
Mix in the.
The masha throw the ice on there and you got instant.
Uh, a type of whatever.
Bozy.
Bo green tea.
Me.
Hey, ladies.
I didn't know how I'm for almost an hour now.
Hopefully you had a rude song this morning.
A good 20 minutes of branding.
But.
Yeah, it's out pretty much gone through everything.
I want to go through.
Um, this is expensive. He likes the pop stuff.
Is it.
It's a one pound for like $9.
I don't think it's the same price on the same time for the popping boba.
So if you're, you know, if you're going, if you're with somebody and they don't.
They try it and they don't like the.
We'd have Yoko, which my wife can't stay in.
I got, um, called popping, type of or popping popping boba.
Um, see two pound nineteen nine.
So it's the same price on our nest.
It is at my local market.
Um, they probably buy a bowl.
Can take a little bit of wine.
So.
We'll try that.
Um.
I'm very much done.
I hope you learned something.
Hope you didn't listen to this whole thing.
Hey, life.
Um.
What I got coming up is.
WLAD, which is a whole house year around lights.
And what else am I going to do?
Stable fusion AI stuff, which kind of you might be not safer work or safer work.
Or whatever you want to thought.
Um, so I got this to come in.
Um, just not today.
I got to clean up all this mess.
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