I'm,

I'm, well,

well, Oh, wow's good.

Rolling. puts some fucking horrible.

Hi, how are you?

Fitchin Kitchen, you know the fucking drill.

It was like going?

Today, Brazil.

You Italians probably know what it is unless you're fucking,

14. And they're a lot of those they're in my

basement they're female listen. You know Brazil I take basically this skirt steak or flank steak whatever.

Look how beautiful that is.

It's a very tough cut of steak, but that doesn't matter.

You're going to pound it out flat.

And what you do is you pound it out and then you put whatever you want.

I put Pearl Bologne, Pashoot, actually a little bread stuffing, you soak this in milk, a bread stuffing,

parsley, whatever you want to put in there. The real traditional recipe has

like toasted pine nuts and raisins in it. I don't if it's a Sicilian or Italian I can't remember but anyways a lot of people use pine nut that's a real traditional thing and I don't care for the raisins with my meat

Yeah, it's fucking I keep that my dessert, all right?

Anyways, so flank or skirt steak, this is a skirt steak.

I'm gonna palm this out and you lay all this, layer all this stuff in and roll it up then tie it up like a

hostage on the Gaza Strip and make this political and then you brown it right you

...