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  • Is this life?

  • Like, be watching right now.

  • Okay, everybody, welcome back to the channel.

  • I'm hit today with my friend Katherine.

  • Good evening.

  • I actually made friends with capturing a real time.

  • You want my best friend's wedding?

  • Depend?

  • Yeah.

  • You were my first friend.

  • Catherine was my first friend.

  • And I remember the thing that started the connection with you posted a photo of a rabbit and I was like, I afraid I would I don't know if you know this.

  • I followed you for so long before I came in Japan.

  • Really?

  • Yeah.

  • University on instagram G.

  • So cool with your friend.

  • And then you message me and I was like, I told you, I has Instagram do take a only thing.

  • Me if you want to take a catcher and label it t demoulas early here.

  • But you can't cook it to click the one.

  • Double it.

  • Yeah, just photos video.

  • Sorry.

  • It's really good.

  • I respect your work.

  • So I don't think you're really cool.

  • May seem to you, this is a bag of goodies.

  • We went to 7 11 and we decided we're gonna make a very fancy, fancy schmancy dinner.

  • I have 11 goods.

  • I thought this was gonna be a big challenge.

  • Like, Oh, we have to make this ingredient.

  • This ingredient will make something crazy.

  • It's It's what you just said.

  • 11.

  • There's so much stuff that that it's like you could just make a good meal so easily.

  • So what kind of thinking?

  • A little outside of the box here.

  • We had too many options.

  • Yes, definitely.

  • So we had to get clever.

  • So show you guys the ingredients and then we'll explain our concepts and ideas.

  • Harps and out dreams.

  • We have some gerlich frozen spinach or couplehood.

  • Insel, when in some spinach capital means it's cut.

  • So we have some broccoli mush.

  • She's This is in my amateur.

  • The next thing we have is some honey.

  • A crab is a real craft.

  • Always fresh stick.

  • It's crab with a case.

  • They made it look good.

  • I have this for myself.

  • I don't know if we're gonna include it, but I got myself some salmon.

  • I bet you must come.

  • It's gonna be like so much plastic.

  • Yeah, we d'oh sucks.

  • It really sucks.

  • I got some pickles.

  • We got some cool, mysterious potato sticks.

  • What are we gonna do with those, huh?

  • Way Got some Ritz crackers.

  • We have a Castella, which is a kind of Japanese sponge cake, which originated someone else somewhere for Portuguese.

  • And now it's Japanese way got some pineapple?

  • Oh, yeah, and we got some tone.

  • You a soy milk?

  • Emma Safe mill.

  • Last thing.

  • A little sweet drink for us.

  • It is a user meet, since it's a hotel, which is like a very weak alcohol on it, it's delicious.

  • Just like a very, very little bit of alcohol with some really sweet bubbling stuff tonight.

  • So I want to do kind of face with crab salad, and then we have a lot of vegetables to do, kind of like a buttery stuff.

  • Fry.

  • Wait, maybe add some garlic.

  • And with that as well on then we also have a statistics.

  • So these are dehydrated potatoes.

  • It's which means if you rehydrate them, you can't match.

  • Potato really discovered, and we are using some seasonings today that you can buy a 7 11 too.

  • But I didn't want to buy extra and then just have extra lying around the house so you can buy black pepper, sugar, salt, mayonnaise, Yeah, but most spices and condiments.

  • Yeah, you know, what should we start with?

  • Should we stop with the kind of pays?

  • Yeah, let's do the crab salad.

  • So national fit Can I feel for the real locks?

  • Just seafood sticks and like, got me to love the texture in Australia, we get, like, a stick of it, and we deep fry it in, like, kind of like punk.

  • Oh, but it's really fine.

  • One thing that I miss from Australia is the fish and chips, the chrome fish and chips.

  • You imagine like corn dealer friend crumbs like you really find bread crumbs.

  • So we're gonna add this Q B two crab sticks.

  • Oh, look, that must be a mix up, like some good force in there to get matching because you're gonna want these to fit on that smooth.

  • Do you?

  • Uh, you I used to I used to.

  • And Japan has ruined me because all their pre prepared food and all their like restaurants are some inexpensive and effort after, like a huge a being like, Oh, I have to go to market and get like, two meals with you totally.

  • And then you get it, and then you spend like coffee now, cooking it does.

  • You have to do dishes, dishes.

  • Just somebody cheats.

  • Yeah, something that had the black pepper.

  • Oh, yeah.

  • Japan has ruined me.

  • I do not cook often anymore.

  • But you know what I feel like you re says recently, Room.

  • I understand.

  • Here's the Oh, and you wonder if we could hold a dinner party with just 7 11 food and if anybody would notice.

  • So this looks like you.

  • We also have an extra thing to like.

  • Should it up a little bit.

  • Make it a little bit more fancy.

  • We're going about this, you jiggles.

  • Wait.

  • Yeah, look at that.

  • There's the fanciest little craft iss You bottoms up, boys.

  • There's a lot of layers to it.

  • Make a bunch of these and I set them up and then have the mystic.

  • Okay, let's let me set aside while we continue to cook.

  • What should I do next?

  • Should we do the staff are potatoes student The potato washed.

  • Okay, It's another best hot fresh Oh, I get it.

  • I'll get somebody out which you can buy at seven.

  • Limit.

  • What?

  • Also Another reason I kind of want to do this video is for what you come in Japan.

  • A lot of people always like frustrating.

  • It's like I just living up 7 11 people that happy.

  • That's just And sometimes it could be daunting.

  • Knowing full supermarkets are you only have, like, one little stuff topping.

  • You're like maybe the FBI be renting, but it's possible.

  • If you're missing vegetables have, like an actual.

  • It's true.

  • I'm Terry.

  • It's possible, you know.

  • WeII.

  • That's good.

  • Now we want to the potatoes.

  • You know, your dry potatoes, which are good on their own as it Yeah, they alternate the flavors of every month for, like, different seasonal flavors.

  • They are one Do it does.

  • It was even made.

  • Not too much be about that much.

  • Let it sit and see how that goes.

  • I took a look.

  • Yeah, we could be like a minute and check on it.

  • I think we're ready to start matching.

  • It's happening.

  • So the tops is still talks.

  • They're crunchy, and you have to, like, push them and mix them down and then let it sit again.

  • That smells really good.

  • And see how the bottom has totally turned into, like what we know and love is the mashed potato on.

  • You just need to the tops that stick up Nixon, man.

  • Mash them down and then cover it and let it sit again.

  • They're gonna hydrate.

  • Also, I don't mind a little texture if you know what.

  • Okay.

  • Thanksgiving, actually, nothing it like that.

  • Certainly no extra ticks.

  • They've kind of dried up because it absorbed all the moisture until that's when you had the milk to get him nice and creamy and moist until washes.

  • It's just It's so much better than I thought it would be.

  • A right Definitely don't need to insult because they're already that already really flavor.

  • Yeah, but black pepper, black pepper, all the black pepper.

  • What?

  • It's looking nice and creamy.

  • I love how much just feels like we're on.

  • Like Good morning America E taken Martha Stewart.

  • Cook something and under leg.

  • It's 11 a.m. And we're having wine.

  • Double done.

  • Cheers.

  • Cheers.

  • That's delightful.

  • That's really a good time to eat.

  • Well, yeah.

  • Oh, yeah.

  • I actually like the crunchy bits in the potato.

  • No, it's really not okay, We're gonna eat the rest of this, and then we'll make this up.

  • But we're just gonna hang out for a bit.

  • We back we have consumed.

  • We had a good time.

  • Stop it.

  • Is that our plan?

  • Is this I always think you can still like.

  • Still from a streetcar named Desire.

  • Frank Randall.

  • Very cute.

  • Be perfectly shaped.

  • Yeah, you can eat them just by themselves.

  • They have a good flavor.

  • Some too shabby.

  • But we're gonna do a little upside down Pineapple cake feeling to it with some sugar and some pineapple I did is to at some butter and some sugar to 10.

  • Double a devil a corner, boys.

  • When I went to language school during my lunch break up.

  • Go on, get lunch from the company.

  • And I always get myself a little dessert.

  • Oh, no, I don't like school.

  • I'm just cold live normally making anything from looks good.

  • 00 yeah.

  • I believe you.

  • Get it together.

  • I just want to try it.

  • Wait.

  • Yeah.

  • Who knew the restaurant?

  • That's when you know.

  • 7 11 11 7 11 And a bright idea.

  • Big old brain.

  • I'm really good.

  • Yeah, way did it.

  • I'm so happy you said that Your car, man, You best meal.

  • Thanks for having me.

  • That was really fun.

  • If you guys interested in seeing Cem Japan Photography from Amazing Person focused, Mr Man, we're going to do it in the sweeping down.

  • Miller, Thank you so much.

  • You for joining me today.

  • If you like this video, please give it a done suddenly become a tableau.

  • Describe if you want to see more videos like this.

  • Thanks watching guys.

  • And I'll see you in the next video.

  • I do this thing.

  • Where you in the next booth?

Is this life?

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