The Cook Up with Adam Liaw Season 8 Episode 2

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00:00Hello, I'm Adam Leow and welcome to The Cook Up, the only Australian television show brave

00:25enough to tackle the controversial subject of cooking dinner.

00:28Tonight we are making salt and pepper noodles, chicken cheesy rice and minute steak, cafe

00:33de Paris butter and peas a la franca. Let's meet our guests. To list my first guest's vast

00:38array of skills and achievements, seems a fool's errand, but some have called me a fool,

00:41so let's go. ARIA award-winning children's entertainer, dancer, filmmaker, actor, music

00:46producer, Auslan interpreter, author, TV host, doctor of philosophy, ex-Moto Kana competitor,

00:52former member of the Wiggles and now touring the country as much-loved Emma Memo. Welcome,

00:57Emma Watkins. Thank you so much. That just seems fake. Ask anyone if they've heard of my second

01:04guest and they'll give you a resounding oui. He's the French food master who has called Australia home

01:09since the 90s, lighting up the food scene with his restaurants, Guillaume at Benelong,

01:13Bistro Guillaume. Bonjour, Guillaume Brahimi. Bonjour, Adam. Guillaume, I think you possibly have

01:18the best job in the world. You know, you travel around France, cook a few things here and there

01:25in the most beautiful locations and essentially you just seem to be having the best time.

01:30Thank you, Adam, but you're not doing too bad either, as I say, because I thought you have

01:34the best job in the world too. Emma, honestly, it would have been faster to list the things you

01:40haven't done. You know how in the US presidential election they had this like net favourability rating

01:45thing. I reckon if they did that for Australian public figures, yours would be absolutely off

01:51the charts. Like, I think you're one of the most loved people in the above guy in Australia.

01:57Do you agree? I don't know. That wasn't really a question there. I was just kind of gushing

01:59because it was, yeah, it's great to have you here. Thank you so much. I mean, I can't really play

02:04sport, even though dance is a sport, I guess. What was the whole Mordekana thing? Yeah, well,

02:08my dad actually grew up in rally driving Renault cars and, yeah, ça va? Oui, oui. And so I grew

02:16up doing that in the country. And then you're like, oh, I'm just going to become a professional

02:19ballerina and then I'm going to have best-selling albums and everything. Anyway, put these on

02:23repeat because tonight we are dropping our dinner hits. Guillaume, what does dinner look like

02:29for you? Just a happy place. Yeah. For me, it's very simple. First a glass of wine, you

02:37know, very simple produce and talking to my wife about the week and just enjoying it.

02:45Emma, is cooking a happy place for you or is it stressful? I would say I do like that it's

02:50a happy place. I think actually here is a very happy place. So I think we're going to cook

02:54up some amazing things. But my husband does most of the cooking because I'm always busy dancing.

02:59Racing cars, translating Auslan, doing various things. So I appreciate anyone that can cook

03:05well. And so that's why I'm very excited to be here. Amazing. Well, I'm playing the dinner

03:09hits first. So on pepper noodles.

03:15I actually had this dish, well, something similar to it in Japan on my most recent trip there.

03:22And the thing that always amazes me about Japanese food is just how tasty it can be with

03:28simplicity. And I think the only other cuisine that approaches that is actually French. And

03:34then there's a lot of really great connections between this is there's nothing French about

03:38this dish other than, I don't know, the fact that it's being cooked. But this is amazing

03:45sort of connection between a lot of Japanese chefs and French chefs, because I think they

03:50kind of think about food similarly. The ingredients are different, but the way it's approached is

03:55quite the same. So this is possibly the easiest noodles you could ever make. I'm just taking

04:00some cabbage, some onion, some garlic, and a bit of pork belly. And we're going to throw

04:05it all together. That is essentially it. Guillaume, what was it that brought you to Australia

04:09originally when you first came?

04:11I still don't know. I just, seriously, you know, I arrived with a suitcase. I wanted to play

04:18a little bit of rugby. I wanted, you know, when we're thinking about Australia in the 90s,

04:23you were thinking about Mad Max. Yes. The Wallaby in rugby, L. Macpherson in excess. That was

04:30it. That was a great time. That was kind of a good country back then. I was like, this is pretty good.

04:38And I arrived in middle of summer, Bondi beach. I was saying, this is fantastic. And I didn't

04:46come back to France, you know, like I was happy. Like, well, I mean, within a few years, you're

04:51literally running a restaurant in the Opera House. Yeah, yeah, yeah. Like, well, I think

04:55I made it. And now, as Adam said, I've got a great job. Yes, well, I can go back to France.

05:01And I fell in love again with France. So I'm very happy. I've got two beautiful countries

05:07that I love very much. It's nice, isn't it? You know, like, I do feel like we're very lucky

05:11here. And the feeling you've got on the plane, you know, when you arrive in Sydney, you've got

05:15this butterfly. I've got the same when I go to Paris. I know this is two places I love.

05:21Thank you very much. Emma, the Wiggles are, I guess, a cultural phenomenon. What was it

05:30like when you got the call saying, we would like you to be the Yellow Wiggle?

05:35Well, I was already working for the company, actually doing lots of dancing and film editing.

05:40And I went to film school and learnt how to do some editing after I had a dance injury.

05:44So I kind of pivoted at that time. So it was great to be able to do both in the one spot.

05:49And then really, from there, I ended up being with the company for 12 years.

05:54And I would never have imagined that I would be doing that. And that really has set the

05:59trajectory so much for my life.

06:01Amazing. I'm just going to say, I've chopped all my ingredients because there's not much

06:04to do here. One of the things that I'd like to do makes life very easy. Just poke a couple

06:09of holes in your packet of noodles. Just throw it in the microwave.

06:11Easy.

06:13Oh, that's easy. We can do that.

06:15This is my level.

06:16Techno.

06:17But Emma is very happy so far.

06:19Yeah, I'm taking note.

06:20Well, it does a couple of things, that. Because sometimes the noodles can stick together and

06:23they can break apart.

06:24So that's just get them apart.

06:24But also, when you're cooking in a wok, you actually want it to be quite hot. You don't

06:27want to cool the wok down too much. So if the noodles are hot when they go in, you

06:31actually can keep stir frying without cooling everything down too much. So I've just heated

06:35up my wok here a little bit.

06:37I'm going to ask you a question though, Emma, because you have been, you said you've been

06:42doing this for a while now. One of the things that I think makes me feel very old. I had

06:51a lady come up to me the other day with her child and said, I used to watch you on TV when

06:57I was a kid. And I was like, it was like all the blood drained from my face. I was like,

07:03did you really? Okay, that hurts me right here. But you must have a lot of children

07:08who are now teenagers, who tell you that same thing. Does that make you feel old?

07:15It does. I'm not going to lie. It's strange because now when you're going to see concerts,

07:22for example, you know, Taylor Swift, and I'm in the bathroom, and then 14, 15 year old

07:27girls are also there, and they notice me in the mirror, that's quite strange that we're

07:31all now in the same demo, when they would have been, you know, three or four years old

07:37when we were first performing for them.

07:38Yeah.

07:39Adam, can I ask, what sort of oil are you putting in?

07:42I just use a regular vegetable oil, something like a canola.

07:45Yeah.

07:45It's a nice, the reason I do that is because it, for two reasons. Firstly, I'm cooking pork

07:51belly, and so quite a lot of, actually the fat of the pork belly is going to come out

07:55and flavour that oil as well. So I want a nice, neutrally flavoured oil that can take

07:59up those flavours. And then also, like what I'm going to do now is, I don't need to clean

08:05the wok actually, because I'm just going to put a bit more oil in. The thing with noodles

08:08is you need quite a bit of oil. And then I'm going to fry my garlic and onion, and that's

08:16going to flavour the oil as well. So essentially, I start with a neutral oil, but then by the

08:21time I'm cooking, it is a garlic and onion and actually sort of savoury pork flavoured oil

08:26there. So I can put my cabbage in as well. I'll just give that a bit of a toss together.

08:33Emma, since leaving the Wiggles, you are now Emma Memma, and still packing out stadiums

08:40around the country and best-selling albums and so forth. What's that transition been like for you?

08:45It's been amazing, because I left the Wiggles so I could finish my PhD in integrating sign

08:50language and dance for children. May as well. Honestly, is there anything that you don't do?

08:55I can't play cricket. But you're doing a PhD. I just finished. Of course, finish as well.

09:03It took a long time. But really, that research actually culminated in the brand new character

09:11that we have, Emma Memma. So it's a children's show that's predominantly for a preschool audience

09:16that combines sign language and visual communication with music.

09:19How did you learn sign language and why?

09:22So I had a friend at school and both of her brothers are deaf.

09:25And so we would drop her home from school and then play with each other. And because they

09:30were going to a different school at the time, it just felt so exciting to come back to their

09:35place and meet them. And then that's how I was first exposed to the language. I was probably

09:38about seven.

09:39Right. I think it's wonderful that you've become, I guess, an advocate for the hearing

09:46impaired community without being hearing impaired yourself.

09:51I think with children's entertainment, we're so lucky because for a preschool audience, even

09:56before they might be using spoken language or at all, they're already using gestures and

10:01visual communication anyway. So I feel like it's a part of every child's world. And for

10:07some reason, we don't cultivate that or support it that much in curriculum. So really, Emma

10:12Memma is about giving not just a child some skills, but also the family members so that if

10:18that child desperately needs visual communication, the family also needs it as well. It can't just

10:23be the child on their own.

10:25Right. I've tried to keep these salt and pepper noodles as simple as possible. And there's

10:30a lot of things that you could add to this. You can put oyster sauce in, you could, I don't

10:35know, wine, shousing wine, etc. I'm literally just going to season it with some salt, some

10:39pepper, and then just a little bit of chicken stock powder for the additional savouriness there.

10:44But it's just, I'm really just trying to keep it as simple as possible because that's what

10:51the dish is about. And the thing that I really like is getting a little bit of char on the

10:56cabbage. So I actually kept the cabbage at the bottom because the cabbage flavour, I think,

11:01really comes out when you have that little bit of char there. Touch of water to moisten

11:06it up and the noodles will help absorb that.

11:10Nice smell.

11:11Again, you could use stock, you could use all these kind of things.

11:13And then basically, as the noodles soften, that is about it. I've really tried to restrain

11:22myself here from adding too many different ingredients in because I just don't think

11:26it needs it. You know, I could have put spring onions in and put a green sprout. So I really

11:31ummed and I'd about this quite a lot. And I'm kind of showing my hand about how much I tend

11:35to overthink things. But, simplicity is the name of the game for these noodles.

11:47It's very quiet. He's in the zone.

11:53Wedge a lemon on the side, a little bit more salt and pepper on top. And I'll also add just

12:01a few sesame seeds. Salt and pepper noodles.

12:09I think as far as weeknight cooking goes, when you've got a dish like this that you can

12:13make in, honestly, less than 10 minutes flat, it's just, it's a lifesaver for me.

12:17It's a winner.

12:18But I think that's actually what we're looking for because when we're so busy, we're looking

12:23for something quick. So for me, this is perfect.

12:27Quick meal doesn't mean not tasty. In 10 minutes, you're done great. It's all about

12:31the produce.

12:33Feedback sounds really good in a French accent, can I just say.

12:35I just arrived in Australia.

12:37When we return, Emma and Guillaume's dinner hits will take centre stage.

12:43Welcome back to The Cook-Up. Extraordinary entertainer Emma Watkins and French food icon,

12:56Guillaume Brahimi, are releasing their dinner hits. Emma, what is your dinner hit?

13:00Chicken, cheesy rice.

13:02Wow. Guillaume?

13:03Minute steak, café de Paris, butter and pizza la Française.

13:08Beautiful.

13:09Okay, Guillaume, what is happening? Okay, very simple. I'm doing my peas à la Française.

13:24I love peas à la Française. C'est mon plate de légumes préféré. Bien sûr, c'est tellement bon.

13:31It's very simple. Some confit of shallots. So this is just shallots cooked down in butter?

13:36In butter. Okay. There is a lot of butter today, as you would expect. And I'm going to add actually a little bit more butter.

13:43Excellent. So the idea, confit means cook all the way through. You don't want your shallots to be crispy or, you know, you want them to be soft.

13:50Yes, yes, yes. And the thing with the peas à la Française is it's cooked lettuce as well. You've got cos lettuce.

13:55Yeah, yeah. So just very simple. I've got some already done, but like this is very simple. Just we call that a chiffonade.

14:02Okay. So nicely like that. Lovely. There's something about, you know, these are two ingredients. Like, it is such a delicious dish.

14:12When you have the peas and lettuce and the butter cooked together, there's just beautiful sweetness and actually vegetable flavour that comes out of it.

14:19Beautiful. And it's very something you do in spring and summer. You know, the peas are right, they're perfect at the moment.

14:24So when the fragrance of the shallots and butter come out, it's time for the lettuce.

14:28Absolutely. Okay. This is a very quick recipe, you know, I'll just, simplicity, quick and delicious.

14:36And what I'm going to do, I'm going to put my peas now. Amazing. Voila. Voila.

14:42Voila. That's it. And that's it. That's the dish. That's it. Oh, no, no, not finished. Okay. A little bit more butter.

14:48A little bit more butter. Okay. All right. I'll be back. Emma, cheesy chicken rice.

14:54It's my favourite. Okay. I see you've got rice cooking already.

14:58Rice has started. And now you're putting some, what vegetables do we have there?

15:02I've got sweet potato, pumpkin, carrot and cauliflower to start with. I put the hard vegetables in first.

15:09Right. They need a bit of time. They need a bit of help. Right. So we're just steaming those.

15:13Yeah. Steaming those. Okay. And then I've seasoned my chicken with five spice and salt.

15:19Great. Okay. Fantastic. Is that a good choice?

15:21No, yeah, absolutely. I wasn't expecting the five spice, but yeah, great.

15:24We really like it. It's nice. It's handy.

15:27I can never remember what the spices are though. I think it's cinnamon, star anise, clove.

15:36I love that I don't know. Yeah, me neither. I'm Chinese.

15:40We can come back to that. We can come back to it. That can be our reprise episode.

15:44Absolutely. How would you say chicken in Auslan?

15:47It's quite good. Chicken. Oh, that's cool. Yeah, chicken. Like a little beak.

15:52That's excellent. Yeah.

15:54Honestly, this is really fascinating for me because I don't, I'm guessing like most Australians,

15:57I don't know a huge amount about Auslan. If I say I understand that we need to put a chicken into the pan.

16:05Yep. Chicken in. That's it. Or you can just do chicken. That's it. Yeah. Okay. Great.

16:09It's very short language. I'm getting this. And it's useful. Here we go.

16:14Just pan frying a chicken breast in butter, a bit of five spice on there.

16:17And probably more butter. Like more butter, the better.

16:20And so you've got other vegetables there. They'll go in at a later date. Yeah, they're coming.

16:23And I want to see what makes the rice cheesy. So we'll come back to that.

16:27Just wait. Just wait.

16:29Yum. Okay. So we're into minute steak time. That's right.

16:33And you're serving that with a café de pari butter that you're going to show us how to make a little bit later.

16:37Absolutely. I can't wait to show you that. So very simple minute steak.

16:40When people say to me, how long you cook a minute steak? I'm going to say, excusez-moi.

16:44It's very simple. 30 seconds each side. But Adam, the key of that is to making sure the meat is out of the fridge.

16:54Sure. You know, because 30 seconds, 30 seconds, and it's done. So you want the meat to be room temperature.

17:00I love a fillet steak. I really do. And cooked this way, not for very long, is the best way.

17:07So a little bit of salt, just simple. On each side.

17:11It's one of my favorite dish at home, you know, when I want, you know, quick and easy and delicious.

17:19I'm still impressed at how fast the petit pois was. And then the steak is fast. This is all happening very, very fast.

17:25That's right. Yeah. All you have to do in advance is a café de pari butter, but I will show you how to do it later on.

17:30And even though the shallot confit that you did with the peas, you could do that in advance, could you not?

17:34I always have shallot confit in my fridge. I'm sorry. I'm a little bit weird. Yes, but I do.

17:39Here we go. Nice and hot.

17:44All right. And then I guess the steaks come out for a rest.

17:47Yep. Amazing.

17:51All right. I'm going to, this is going to happen quickly. So I'm going to see how Emma is going.

17:54I'll be back in... One minute.

17:5645 seconds.

17:59Emma. Okay.

18:00Hey. Let me help you. The rest of the veggies going in.

18:02All the veggies are in now.

18:04So these are the quick cooking ones.

18:06Yeah. The soft veggies.

18:07Got it.

18:08And now we need the rice.

18:09Do you mind passing the rice over here, Adam?

18:11I love it.

18:12This is my favourite part.

18:13The rice is just cooked.

18:14Yeah.

18:15So you tell me, what are we doing to the rice?

18:18So once all the water's evaporated, then I add butter.

18:22Uh-huh.

18:23A particular type of MCT oil.

18:25That's a medium chain triglyceride coconut oil.

18:28That's it.

18:29It doesn't have a coconutty flavour.

18:31Right.

18:32It's a specific type, which is a little bit more refined.

18:35And then chicken bone broth.

18:37Is that weird?

18:38Oh.

18:39No, it's not.

18:40Can I tell you, my dad, when he was learning to cook, when my parents got divorced,

18:44I was a little kid, and he was out on his own learning to cook.

18:47And one of his favourite things, he would cook rice in the microwave.

18:50But he would cook rice with chicken stock powder and butter, and he was like, this is the best thing ever.

18:55It is.

18:56And then we'd eat it all the time.

18:57And when we tried it, we were like, you're right, this is the best thing ever.

18:59It's so good, because it's like, you know when, well, when I was at school and we had like chicken chippies,

19:04and then you'd ask for extra chicken salt?

19:06Yeah.

19:07I'm like, yes, I do remember that, because that was quite literally every Friday after school,

19:13me and my friends were walking down here.

19:14Exactly.

19:15And then I, because I really love cheese, a bit of grated cheese at this point.

19:20Yeah.

19:21And then we can do more later.

19:22Right.

19:23And so the heat of the rice essentially melts the cheese and the butter and the...

19:27Yeah, but you want to actually let that cook now.

19:29So I actually let that cook inside the pot on its own now, but not back on the heat.

19:34I have a genuine love of buttered rice.

19:37I do it all the time.

19:38I just think it's absolutely delicious.

19:40But do you know what?

19:41If I do butter, salt, rice with brain octane oil, then I separate it into two parts.

19:48I put cheese in one and then I put honey in the other.

19:52Getting weird.

19:53All right.

19:55After the break, Emma and Guillaume's dinner hits will hit my plate,

19:57and we're not letting Guillaume leave until he shows us how to make that café de patty butter.

20:01Welcome back to the Cook Ops Festival of Entertainment with guests like Emma Watkins and Guillaume Brahimi.

20:15What else could we be making but dinner hits?

20:17Emma, how's it looking?

20:18It's good.

20:19It's cheesy.

20:20Oh, yeah.

20:21And Guillaume, I love this dish from its inception.

20:25Me too.

20:26How do we plate it?

20:27Very simple, Adam.

20:28My beautiful peas.

20:30Just like that.

20:31One spoon.

20:33Amazing.

20:34Just like that.

20:35Voila.

20:36The minute steak's rested.

20:38That's it.

20:39There.

20:40And my café de Paris.

20:42I will show you how to do it later on.

20:44Amazing.

20:45So this is what I sometimes, like you used to be able to put it under an overhead grill.

20:51Yeah.

20:52In modern ovens, the grills are not great.

20:54How do you warm up the butter?

20:56And if so, how?

20:58You know, it's a very good point.

21:00There's two ways to do it.

21:01That way, and I'm putting two slices.

21:05Just like that.

21:07Oh, fantastic.

21:08So the great thing about it is the butter slowly is going to melt with your meat and your peas.

21:15Or the other way I like to do it, I take the butter, melt it in a pot, and pour it.

21:20Amazing.

21:21But I think today it just looks so good.

21:22Well, you've got that contrast because you've already got the melted butter in with the peas, and that just looks...

21:26And that's simple.

21:27And that's perfect.

21:28Stunning.

21:29Absolutely stunning.

21:30Emma, I am extraordinarily excited for this.

21:32And I saw that you buttered your vegetables as well.

21:36And it may, I did not realize that it was possible, but you may have out-buttered Guillaume in the kitchen.

21:43This is very, very cool.

21:45Buttered veg.

21:46Butter veg.

21:47The chicken with the fire spice.

21:50I will find out what those spices are.

21:51Yeah, we will.

21:52That's for our next installment.

21:54Yeah.

21:55And then, sliced chicken.

21:56Are you happy with that?

21:58Is this Emma Watkins at home?

22:00Yep.

22:01Love it.

22:02Chicken cheesy rice, a minute steak, café de Paris butter, and peas à la Française.

22:06I love getting this insight into a regular night at your place, Emma, because...

22:19Mmm.

22:20I mean, chicken cheesy rice, it feels familiar to me.

22:24I don't know what it feels like for everybody else.

22:26Honestly, it tastes familiar to me too, because I love buttered rice.

22:30I truly do.

22:31Yum.

22:32I would honestly just eat spoonfuls of buttered rice.

22:34Same.

22:35And then you put chicken stock in it, and cheese in it, and...

22:38It's called happy food.

22:39Yeah.

22:40Happy food.

22:41Happy food.

22:42Emma on a plate.

22:43Mmm-hmm.

22:44And Guillaume, I kind of get the feeling that this is you on a plate too.

22:46Mmm.

22:47What, the butter or...?

22:48No, I'm just...

22:50This looks amazing.

22:51Oh my God.

22:52You can come and cook at my house any time.

22:55Alright, stop the presses.

22:57Guillaume, I am not letting you leave until you show us how to make your café de Paris.

23:01Yes.

23:02Delicious.

23:03It's delicious, right?

23:04Tell us the secrets.

23:05Why is it called café de Paris butter?

23:07That's the butter that was made in Paris, obviously, and it's such a classic dish.

23:14Mmm.

23:15You know, because today we're using it with meat, but with a piece of fish, or with just beautiful

23:20vegetable.

23:21I can tell you, café de Paris with a beautiful cauliflower, roasted cauliflower, that would

23:25be as delicious.

23:26Mmm.

23:27Fantastic.

23:28What are the ingredients?

23:29So...

23:30Butter.

23:31Our favourite.

23:32Okay.

23:33Okay, I won there.

23:34And after that, you can do your own version of it, but me, I stick with a great recipe

23:39of butter, basil.

23:43Well, I'm going to add that, some parsley, plenty of parsley.

23:50I love how green it is, right?

23:51Oh yeah.

23:52Yeah.

23:53It is a garden.

23:54Some sage.

23:55And I love tarragon.

23:56Mmm.

23:57I think tarragon is one of the best herbs.

24:00It really is.

24:01Here we go.

24:02And French tarragon is the best.

24:04Yeah.

24:05There's a large Russian tarragon, the long leaf one is not as fresh.

24:08But the French tarragon, you can smell it, you know?

24:11Some garlic, bien sûr.

24:13Mmm.

24:14Bien sûr.

24:15Oh yeah, I was waiting for that one.

24:17A little bit of shallots.

24:20Some anchovy.

24:21Yes.

24:22I love good anchovy.

24:24Voila.

24:25Some salt, some pepper.

24:28Some curry powder.

24:30The curry powder in the Café de Paris Butter, what did you think of that, Emma?

24:33Well, I think that was the secret ingredient.

24:35Like the five spices.

24:36Yeah.

24:37Which I should say is fennel, clove, star anise, cinnamon, and then a type of pepper.

24:44Whether it's black pepper or Sichuan pepper, people change that up.

24:47There you go.

24:48I love the star anise.

24:49That's really in the five spices, star anise.

24:51And lemon juice.

24:52Amazing.

24:53Give you a little bit of acidity.

24:54Yes.

24:55Voila.

24:56I had to Google the five spices.

24:57Oh, that takes it.

24:59And all you're doing now is mixing it together.

25:01Ooh.

25:02It's such an easy, great dish to have in the fridge.

25:05I love it.

25:06Guillaume, Emma, thank you so much for joining me.

25:08This has been absolutely delicious and very buttery.

25:10Mmm, delicious.

25:11Butter.

25:13What are you waiting for?

25:14These dinner hits won't cook themselves and we've learnt one thing.

25:16Everything is better with butter.

25:18If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.

25:21I'm Adam Liao.

25:22Thanks for watching The Cook Up.

25:23I'm Adam Liao.

25:24Thanks for watching The Cook Up.

25:25I'm Adam Liao.

25:26Thanks for watching The Cook Up.

25:27Yeah.

25:28Thanks for watching The Cook Up.

25:29I'm Adam Liao.

25:30I'm Ken Wick up in New York.

25:32974-あー!

25:34Always.

25:35And all the different options you've just come in with.

25:36It's all then fun to notice.

25:3710!!!

25:40The Cook Up

25:41Hello, everyone.

25:43I'll try this.

25:44A week.

25:45Found you.

25:46I'm merdeinstrum Jesus.

25:47A week.

25:48After I'm done.

25:49A week.

25:50Last week.

25:51I'm money out.

25:53I'm done.

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