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Short filmTranscript
00:00Thank you to BetterHelp for sponsoring this video.
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01:08Now, on to the show.
01:10These are tarantulas.
01:12They're big, they're hairy, and they have enough venom to kill a man.
01:16And they're just one of the many bug species eaten here in Cambodia.
01:19Today, we're trying every bug dish we can find.
01:23Oh my God, this is the biggest cricket I've ever seen.
01:26Well, welcome to Cambodia.
01:28By the end of this video, we'll hunt down and cook up venomous tarantulas for ourselves.
01:33It's coming, it's coming.
01:35This is what nightmares are made out of.
01:37This is insane.
01:38To uncover the story behind this tradition of extreme eating,
01:41we drove an hour away from Cambodia's capital to a town named Skun,
01:45known locally as Spiderville.
01:47This place is infamous for its distinctive practice of consuming tarantulas.
01:54But first, we're warming up to Cambodia's love for insects
01:57with a beef dish that includes a healthy heaping portion of ants.
02:01This is my favorite meal.
02:02You've had ants before.
02:03Hell yeah, I also used to get the ants before.
02:06Meet Sreemam Mab, an aspiring local filmmaker who will stay by my side,
02:11no matter how scary this journey gets.
02:13Did you buy these ants or did you collect them yourself?
02:16The young man.
02:16She go find it herself.
02:18Are you kidding me?
02:18You picked these ants yourself?
02:19Go find it her.
02:20She said her husband.
02:21Her husband.
02:21Oh.
02:22Now it's adding up.
02:25These are the red tree ants that Ja has for us today.
02:28A long time ago in Myanmar, I went deep into the countryside.
02:31We got these ant colonies from the trees.
02:33Then they would shake it up over hot steel.
02:35It would kind of burn the ant's legs off,
02:37and then they would fall into a basket.
02:39But how are the ants caught here?
02:40They have the bucket with some water.
02:42You have to shake them so that it fall into the basket.
02:44That's millions of deaths.
02:46One cow, one million ants, right here for this meal.
02:49How do you know it, one cow?
02:50That's a good point.
02:50It could be one million cows.
02:52Let's just say two.
02:53Let's say, okay.
02:54To prepare this traditional dish,
02:56she starts by mincing garlic,
02:57then frying in a pan of hot oil until it's golden brown.
03:00The beef is cut into bite-sized pieces
03:03and added to the sizzling garlic.
03:04Do you cook with ants often?
03:06Yes.
03:06Yes, she often cook the ants,
03:09and she said that it's delicious.
03:11Next, oyster sauce, MSG, chicken bouillon powder,
03:14and a pinch of sugar are mixed in,
03:16setting the stage for our protagonist.
03:18Or should I say, ant-tagonist.
03:20Anyways, I'm talking about the ants.
03:23You've had this type of dish before?
03:25Yeah.
03:25It's so many things in your mouth.
03:27Almost like the whole ant colony in your mouth.
03:30Like you eat the whole family and the whole culture.
03:32I love it.
03:33Let's eat a whole ant culture.
03:34Now, one thing you have to know
03:39about Cambodian food in general
03:40is that every dish is accompanied by rice.
03:43Now, I want that full hit.
03:44Oh my God, that is so many ants.
03:46And eggs.
03:47Cambodian caviar.
03:50Wow.
03:51I've never had anything like that.
03:52To me, when it comes to eating insects,
03:54ants are like a level one type of food.
03:56Level one.
03:57They're not really challenging.
03:58You don't have to psych yourself up to eat it.
04:00It's just ants.
04:00It's just many families of ants.
04:02Nothing special, right?
04:04You know, the live ants are very sour.
04:06Something between a green apple and a lime.
04:08Here, they've retained some of that sourness,
04:10but they also have a very earthy flavor.
04:12I gotta say, it is a distinct, peculiar taste.
04:14It's pretty wild.
04:14Ants represent just one of the many types of insects
04:17Jah has been dealing in as a bug seller
04:19for over two decades.
04:20She's done this since she was like five years old.
04:23Her daily routine includes purchasing insects
04:25from local insect hunters and gatherers,
04:27then preparing them to be sold at a nearby market.
04:30Her mom used to sell this stuff,
04:32so when she got married,
04:33she started this business as well.
04:35There are crickets, silkworms, and water buns,
04:38but the item, the highest demand, the tarantulas.
04:41I myself, I've seen tarantulas before for sale.
04:43I've seen them at markets,
04:44but I've never actually seen somebody hunt them down.
04:47And that's what we're gonna be doing today.
04:48Eh.
04:48Except that, if they bite you,
04:52especially in the wrong place, you could die.
04:55I mean, I would like to encourage you to give it a shot.
04:57I will absolutely, 60% chance,
05:0060%.
05:01Go hunting for tarantulas.
05:04Before risking my life to hunt these formidable spiders,
05:06I want to learn more about the local fascination with insects.
05:10So I'm jumping into Jah's kitchen
05:11to witness her daily routine,
05:13processing and preparing almost 100 pounds of insects
05:16that will soon be sold at a nearby market.
05:18Welcome to the Bug Kitchen.
05:20Crickets, silkworms, and water bugs.
05:23All of her bugs are prepared the same way,
05:25involving crunchy powder, MSG, chicken bouillon, and sugar.
05:28Right here we have our water bugs.
05:30Basically the biggest edible bug
05:32that you're gonna find in Southeast Asia,
05:33aside from the tarantula.
05:34She takes a huge batch and she puts them into the oil.
05:38That is some fiery hot oil.
05:40One thing you might not know about water bugs
05:41is they can actually bite you or give you a nasty sting.
05:44Luckily, their stinging days are long over.
05:47But later at the market, I'm gonna be giving it a try.
05:58Welcome to the Bug Market,
05:59which, as it turns out, is less of a market
06:02and more of a bus stop
06:03where travelers can choose from an array of unusual items
06:06for their road trip.
06:08This is silkworm.
06:09It's the worm that produce silk.
06:11Wow, you're like a walking Wikipedia.
06:13Look at you.
06:15Looks like it's been cooked already.
06:16Let's give it a shot.
06:17Yeah.
06:17Cheers.
06:20Interesting.
06:21Oh, it's like a crunchy, leathery outside coat.
06:24And on the inside, it's like a green pea paste.
06:26This one is my favorite.
06:27Really?
06:27It reminded of my grandma, really.
06:29She loves this stuff.
06:31Every time she travels,
06:32she always stops and buys everything.
06:34I used to ask her before when I was young
06:36how it's like in the Khmer Rouge.
06:39She said that back then,
06:40if you can find cricket or any kind of insect,
06:43you eat them.
06:44Wow.
06:45Yeah, because there's nothing else to eat.
06:48Consuming insects in Cambodia
06:49was common in the late 70s
06:51during the Khmer Rouge's control
06:53when many people fled cities to the countryside.
06:55This is the biggest cricket I've ever seen.
06:57Widespread famine forced Cambodians to seek sustenance
07:00in the least likely of places.
07:02Sweet.
07:02So crispy.
07:03Crispy too.
07:03And very crispy.
07:05Though the hardest times have passed,
07:06the practice of indulging in these little six-legged delicacies
07:09hasn't faded.
07:10Why do you think people are still eating bugs today
07:12when they don't have to?
07:13You personally.
07:14Well, personally, I think it's all about nostalgic feeling
07:17of what you used to eat
07:19and how important of it to your life right now.
07:22Of course, you grow older, you have more options,
07:24but your mind keeps thinking,
07:25oh, that exotic, I remember it.
07:28I want to eat it again.
07:30This is a water bug.
07:32It is like layers and layers of wings and keratin.
07:35Is there a proper way to eat this where I'll enjoy it?
07:38Take out the wings.
07:40Sure, I'll take whatever I can take out,
07:42I will take out.
07:42The heart, heart of the head.
07:44So far, we're removing almost everything.
07:45It's fantastic.
07:46Now, let's put in our mouth.
07:47All right.
07:48Here.
07:48Like alcohol smell, kind of.
07:53Like a liqueur.
07:54Liquor.
07:55To me, it has a very strong perfumey,
07:57kind of appley taste to it.
07:58Like fruit.
07:59The texture, it's like 10 layers of rice paper.
08:01It's good for your teeth.
08:02Oh, I bet.
08:04You're so chewing.
08:05Gone.
08:08Nailed it.
08:08Alas, it's time to hunt these venomous arachnids.
08:15Despite this place's ordinary appearance,
08:17one wrong step here could lead to serious trouble.
08:20A lot of people don't really know where tarantulas hang out.
08:22At least I didn't.
08:23I thought maybe they hung out in the top of the tree.
08:25Yeah, maybe in the top of the tree or the corner of an attic.
08:27But we have just come upon a tarantula hole
08:30that's about an inch and a half wide.
08:32To extract the spiders,
08:33we'll need the help of a professional hunter.
08:35That's where Miss Ori comes in.
08:37When it goes in,
08:38it normally uses the web to close the hole.
08:41Yes.
08:41Should we take a look?
08:42Step one,
08:43she uses a shovel to dig near the hole.
08:46She's got to be careful though,
08:47because the last thing you want to do
08:48is destroy the tarantula's soft, fleshy body.
08:54If somebody gets bitten in the wrong spot,
08:57what's the worst that can happen?
08:58It's possible to die, right?
09:01Yes, there is the dying case from it.
09:04Have you ever been bitten?
09:05Of course you get bitten before.
09:07Okay, sorry.
09:08However, when you get bitten normally,
09:10they leave spit on it.
09:13Yeah, with prayer.
09:15Hmm.
09:17And now, how deep are they usually?
09:18She said it depends.
09:19Sometimes it can go very deep.
09:21Sometimes it's not too deep.
09:23Cool, so anywhere from 6 inches to 18 feet.
09:26Oh, is there one in there?
09:28He, he, he, right now.
09:29Oh, she might have killed them already.
09:31Oh my God.
09:32Unfortunately, it was struck by the shovel,
09:35and it looks like it's deceased.
09:36Do we count this as a W?
09:37When it's dead, you cannot sell it.
09:39Oh, really?
09:40Yeah, yeah.
09:41Fortunately, there's another tarantula tunnel a few steps away.
09:44She's coming with the shovel,
09:45digging around the periphery of the hole.
09:47Okay, she's going in with the stick right now,
09:50and she's making a sound.
09:52The sound is used to coax them out.
09:57Ooh.
09:59Gold.
09:59It's coming.
10:00It's coming.
10:01Oh, it just crawled out of the hole.
10:03It's right here, just sitting here.
10:04What's it doing?
10:05It's the baby hatch babies.
10:06Oh, it's hatched babies?
10:08Hatched babies.
10:08There are at least four-five hundredths babies in there,
10:11as you can see.
10:12Okay, I'm looking down into the hole.
10:14This is what nightmares are made out of.
10:16This is insane.
10:18What do you do in this case?
10:19Do you try to collect the babies?
10:20Normally, they would not dig them down this month.
10:23It's the hatching season,
10:24so maybe another month from now.
10:26Since this tarantula is currently watching
10:28over her 400 newly hatched spider babies,
10:31Miss Ari decides to leave it undisturbed.
10:36After a bit of digging,
10:38poking and coaxing the spider out
10:39using her tribal spider call,
10:41Miss Ari successfully locates another tarantula.
10:44This time, the spider is found clutching an egg sack.
10:47Now that she's caught it,
10:48she grabs it,
10:49she picks it up from the sides.
10:50She's going to use this knife here
10:52to cut the fangs.
10:53So with the fangs removed,
10:54this goes from a deadly tarantula
10:56to just a spider.
10:57Can't hurt us now.
10:58The other great news
10:58is that we've acquired this,
11:01a tarantula egg sack.
11:02Why is that great news?
11:03Well, because they like to eat these raw.
11:08It's fantastic.
11:09I've been told these sacks contain
11:11unhatched spider eggs,
11:13and they're considered an absolute delicacy
11:15that money cannot buy.
11:17However, the true nature of their contents
11:19will soon be revealed.
11:32Hunting for today is complete,
11:34and soon we will follow the journey
11:35of these tarantulas to a wholesaler.
11:37But first, we're headed to her house
11:38where we're going to be trying out
11:39some tarantula egg sack.
11:41That is a sentence I thought
11:42I would never utter in my life.
11:47Ma'am, we just came back to your home.
11:48We're about to enjoy some nice tarantula eggs.
11:50Level 9.
11:52I'm going to open it.
11:52I'm going to stretch it open.
11:54Oh my God!
11:55I've never seen anything like this!
11:57It's so many baby tarantulas.
11:59Yeah.
11:59Oh my God.
12:01Where are the eggs?
12:01This one hatched already,
12:04but you can still eat them.
12:06I want to see her, please.
12:10Okay, she's grabbed one.
12:11It's a little baby tarantula.
12:12It's only been born mere moments ago,
12:15hatching from its giant egg sack.
12:16She said she don't want to eat the...
12:21I knew it!
12:22I think you were trying to trick me.
12:23I think I'm on a prank show.
12:24She just doesn't like the taste of the raw one.
12:27Thank goodness.
12:27You know, my whole rule is
12:29if locals eat it, I do.
12:30And if they don't, why would I?
12:32Let's see what's behind door number two.
12:33Eating freshly hatched baby spiders...
12:35Oh, wow!
12:37...well, it's just not on the menu
12:38for our village hunter.
12:39Okay, that's...
12:41gross.
12:42Door number three.
12:43The final egg sack.
12:44Instead, to ensure they don't go to waste...
12:46Oh, my God.
12:47Yeah, no.
12:47These guys will make a protein-rich snack
12:49for her chickens.
12:51I gotta say, I'm feeling a little bit conflicted.
12:53On one hand, I was interested in the fact
12:55that you could eat tarantula eggs.
12:57It seemed like something that people
12:58rarely have the opportunity to try.
12:59On the other hand, I'm partially relieved
13:02that I don't have to eat anything at the moment.
13:04But we are, instead, gonna be eating
13:06the biggest tarantulas that we can find.
13:08We caught a lot today,
13:09and you and I are gonna eat them.
13:11I'm ready.
13:11Let's do it.
13:12We have finished the hunt.
13:17The tarantulas we caught on our hunt
13:19we've brought here,
13:20but you may notice there are
13:21a lot more tarantulas here.
13:22That's because this woman
13:23is a tarantula wholesaler.
13:25This is her gig.
13:26Every day she's bringing in tons of tarantulas.
13:28She's cooking them and sending them out.
13:29In fact, just moments ago,
13:31a man pulled up on a motorbike
13:32and he brought this box.
13:34Is it Amazon Prime?
13:35No.
13:36Oh, my God.
13:37Each tarantula here fetches a price
13:39ranging from 20 to 75 cents,
13:42depending on the size.
13:43Given that Ms. Soy Lone
13:44sells thousands of these spiders daily,
13:47she's running a pretty substantial business.
13:50What happened?
13:50I may be hurt.
13:51She got bit?
13:52How?
13:56As you saw while we were hunting,
13:57you're supposed to take the fangs off.
13:59She said some of the hunters forget.
14:01It just turns out
14:02someone could still be bit by this,
14:04namely her or me earlier
14:05when I piled about 50 tarantulas on myself.
14:08I thought I was safe.
14:09But she's been handling spiders for so long,
14:11she told us earlier
14:12that these days when she gets bit,
14:13she just gets a little bit of a bump.
14:15No big deal.
14:15From here, she's going to kill it.
14:17Oh, so she gives it a good squeeze?
14:19That is it.
14:19That is how you 86 a tarantula.
14:21It's very quick, efficient,
14:23wild, and slightly bizarre to see.
14:24So here's the fun part of the show
14:26where I do what the locals do.
14:28No.
14:30After washing the spiders,
14:32it's time for some spider seasoning.
14:34They're coated with a mix of crunchy
14:35and creamy powders,
14:36MSG, chicken bouillon,
14:38a bit of food coloring,
14:39and sugar.
14:43To prevent their legs from breaking
14:45during the frying process,
14:47she carefully places them
14:48on a dried leaf,
14:49setting the stage
14:50for the final cooking step.
14:51And now she's putting them
14:52in the hot oil.
14:53I've never seen anything like this.
14:55I gotta say,
14:56earlier the tarantulas
14:57were looking a lot more intimidating,
14:59quite scary.
14:59Now, much less intimidating.
15:01From here,
15:02we're going to fry these tarantulas
15:03for 10 minutes,
15:04and this is going to be
15:05our final course of the day.
15:07But first,
15:07an appetizer.
15:08Cricket soup.
15:10Cricket soup.
15:11Cricket soup.
15:12In a pot of boiling water,
15:13she begins by adding
15:14fermented fish paste,
15:15a staple condiment,
15:16in local cooking.
15:17Cricket soup.
15:18She follows this
15:19with the giant crickets,
15:20along with MSG,
15:22sugar,
15:22and a dash of salt.
15:23Cricket soup.
15:24Next, cucumbers,
15:25mushrooms,
15:26and peppers are added,
15:27along with a generous helping
15:28of local herbs.
15:29Then everything simmers together
15:31until it's perfectly cooked
15:32or, uh,
15:32cooked as perfectly
15:34as crickets can be.
15:36Time to eat.
15:39If a fly lands on the dish,
15:41does it become a garnish?
15:42You know,
15:43more protein, maybe?
15:44It's one thing
15:44to eat fried crickets,
15:45they're just crunchy.
15:46These are stewed crickets.
15:47It's a lovely broth.
15:54It's not crispy, though.
15:55Very papery.
15:56It's hard to chew through.
15:57It's like eating fingernails.
15:58Not sure about the cricket.
16:01It's a bit chewy.
16:02That being said,
16:03it's a lovely dish.
16:05Now she asks you
16:06to try the tarantula.
16:08Level two.
16:10She did really handle
16:11these with care.
16:11Mine still has eight legs.
16:13It's not been busted apart.
16:14Please,
16:14would you like to share with us?
16:16All right, now.
16:17Okay, I was gonna ask,
16:18but she's showing us.
16:19Let's just go for it.
16:20She starts with the legs.
16:25That's actually pretty good.
16:26That's like candy.
16:27The legs are very crispy.
16:28Okay, did she just eat the head?
16:32Oh, boy.
16:33Why do I keep looking inside?
16:34Why did I bite it in half?
16:35I gotta say,
16:36mentally,
16:36a bit of a hurdle.
16:37Slightly challenging.
16:38But the flavors.
16:39This is the best tarantula
16:40I've ever had in my life.
16:41Better than a lot of places
16:43that I went to.
16:43It's fresh.
16:44It's crunchy.
16:45It's savory.
16:46It's sweet.
16:47I can't believe it.
16:47I kind of like it.
16:48Okay, flashback to me
16:49seven years ago
16:50trying to eat a tarantula.
16:52Yeah, it was brutal.
16:53It was not that good.
16:54I was suffering.
16:55I like it.
16:56I like it.
16:57I like it.
16:57I like it.
16:58I like it.
16:58This is me now
16:59having my last bite.
17:02And that was the butt bite.
17:03I would eat another one.
17:04Nice.
17:04Hypothetically.
17:05On a different timeline.
17:06No, I'll eat another one.
17:07Here's what I've just realized.
17:08The spiders that foreigners get,
17:10tourists don't have a standard
17:11of how a tarantula should taste.
17:14So whatever they get served,
17:15they just accept it.
17:16And they go,
17:16ew, wow, it's a tarantula.
17:18They make their Instagram video.
17:19They get out of there.
17:20But this is for the local person
17:21with a refined palate.
17:24The legs are the best part.
17:25It tastes like there's a candy coating
17:27on the outside.
17:27They're very crispy.
17:28I gotta say,
17:29I'm very impressed.
17:30Well done.
17:30I know tarantulas are a timeless food.
17:34They're a food that go way back.
17:35And it's part of subsistence living.
17:37You know,
17:37it's survival food.
17:38These days,
17:38it's survival food
17:39that can still taste quite good
17:41as these do.
17:41But my question is,
17:4250 years in the future,
17:43are people still going to be eating
17:45this kind of food in Cambodia?
17:50We have been eating this
17:52for a very long time.
17:54We will continue to eat it.
17:55However,
17:56it's getting less and less
17:57the number of it.
17:58Because it becomes popular,
18:00for Cambodians
18:01to eat these things.
18:02So people keep looking for it
18:04further and further
18:05and further
18:06where she doesn't know
18:07when it will be all gone.
18:09Wow.
18:10This is something
18:10you never really hear about.
18:12Because you hear about things
18:13like overfishing.
18:13They don't have time to replenish.
18:15There's too much demand.
18:16But she's saying,
18:16here,
18:17the demand for insects
18:18is so high
18:19that one day,
18:20it may be the case
18:21that there are no more insects.
18:22Yeah, for sure.
18:23It doesn't apply
18:24to just tarantulas.
18:25Natural caught animals
18:26are getting harder and harder.
18:28It seems that
18:30a dark day
18:31may be upon us
18:32in the future
18:33where we no longer
18:34are able to freely
18:35and easily eat tarantulas.
18:36But what we can do
18:37is appreciate today.
18:38And appreciate that
18:39right now,
18:40we may live in the
18:41golden era
18:41of insect eating.
18:43So we should appreciate it
18:44while it lasts.
18:45Cheers.
18:51If you love Indian food,
18:53then you're going to love
18:54our new channel,
18:55Best Ever Food India.
18:58Subscribe now
18:59for weekly videos
19:00showcasing the most
19:01unique street food
19:02from around the country.
19:06When I'm too picky,
19:07never mind,
19:07it's not even a funny joke.
19:08You can try.
19:09No, it's just,
19:10I'm from a small town,
19:11St. Cloud.
19:11I lived in a trailer house,
19:13so whenever I'm too picky,
19:14my wife says,
19:15oh, I'm sorry,
19:16Sonny from the kingdom
19:17of St. Cloud.
19:18Oh my God.
19:18She calls it a kingdom.
19:19Anyways,
19:20um,
19:21love my wife.
19:21Some people might think
19:22because this is such
19:23a dangerous feat
19:24that it's men going out there
19:25risking their lives,
19:26but in fact,
19:27it's people like her.
19:28Yeah, it's true
19:28because in Cambodia,
19:29women literally
19:30take care of everything.
19:32Everything.
19:32I sound biased,
19:33but yeah,
19:34we do do everything.
19:36Got a chit-dow.
19:37Woo!
19:38What now?
19:38She said,
19:39this one is such a nice,
19:40gentle one.
19:41The nasty one,
19:42as soon as you dig there,
19:43it will come up.
19:44out and running around
19:46like crazy.
19:46Oh, okay.
19:47This one's a sweet one.
19:48It's sweet.
19:49Well, it's also dead.
19:50And they're just one
19:50of the many bug species
19:51eaten here in Cambodia.
20:00Somewhere so old in my life.
20:01Boom.
20:02Guys,
20:02that is the end
20:03of video number two
20:04in Cambodia,
20:04but we have so much more
20:05in store.
20:06In the meantime,
20:06I want to say a huge
20:07thank you to you.
20:09To you.
20:10Shreemam.
20:10Shreemam.
20:11Shreemam.
20:11Today was a fun-filled day.
20:13Did you make it
20:13to the end of the video?
20:14Or did you freak out
20:15when we showed you
20:16tiny little baby spiders
20:17from an egg sack?
20:18I freaked out
20:19and now I feel like
20:20they're crawling in my skin
20:21under my jeans.
20:22It's not pleasant.
20:23If you want to follow
20:23Shreemam on social media,
20:25here is her Facebook.
20:25It's also downstairs
20:26in the link.
20:27You can click that.
20:28Send her a friend request.
20:29Otherwise, guys,
20:29that is it for this one.
20:30Thank you so much for watching.
20:31I will see you next time.
20:33Peace.
20:33Yeah, I can't wait
20:35to never witness
20:37a big egg sack
20:38full of baby spiders again.
20:39That was something.
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