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  • - Hi, guys, I'm Antoni Porowski,

  • and this is everything I eat in a day.

  • (whimsical instrumental)

  • Picture this, it's a weekday,

  • so I had some melatonin gummies the night before,

  • I'm like a little sleepy,

  • so first thing I need is my coffee.

  • So after I have my first iced oat milk latte of the day,

  • I use Oatly, because it's really thick and creamy

  • and has the perfect amount of sweetness,

  • with those big, fancy silicone ice cubes.

  • And then I put the oat milk, so it gets really cold,

  • and then I slowly pour the espresso in,

  • and then I feel Carly Simon's You're So Vain playing,

  • with clouds in my coffee.

  • ♪ I had some dreams, they were clouds in my coffee

  • - In a nice, clear glass cup,

  • and then I use, of course, my metal reusable straw.

  • I'm not an animal.

  • And then I basically try not to eat until about noon.

  • I like fasting.

  • But wait, I've just negated what I said,

  • because there are calories in oat milk.

  • It's fine, we don't have to address that, it's coffee.

  • I used to eat breakfast, but what I realize

  • is that when I start, when I eat breakfast earlier on,

  • I get more tired in the afternoon.

  • But when I did used to have breakfast,

  • one of my favorite things to have is,

  • I love a crispy egg in the morning,

  • with just like a slice of some kind of

  • like a sourdough-y type bread.

  • I throw it on a grill pan,

  • yes, it takes a little bit longer than putting in a toaster,

  • but I love having that char, and the little grill marks,

  • and just rubbing like a little bit

  • of fresh garlic maybe on it,

  • like you would do with a Bruschetta.

  • A little bit of olive oil,

  • and on that, I'm gonna smear some butter.

  • Room temperature, of course,

  • 'cause there's no other way, with Vegemite.

  • Vegemite. (sighing)

  • I love Vegemite, it's this delicious,

  • it's a weird word, but it's yeasty,

  • and it just has this, like,

  • it's like this nice, dark, salty, sticky tar

  • that you just smear across your bread,

  • get it to every single corner,

  • or you can whip it up with a little bit of butter

  • if you wanna make it a little less intense.

  • Oh, yeah, I've also fanned out an avocado,

  • and then you put the crispy egg on there,

  • with some microgreens or cilantro,

  • and then some chili flakes, for a bit of heat.

  • Again, a little bit more olive oil,

  • and then some Maldon salt,

  • 'cause you wanna get a nice little crunchy salt

  • when you bite into it.

  • And then there's that, there's that little moment

  • when you take your butter knife,

  • and you just make a little incision into the yolk,

  • and you just see the yolk just kind of like goop out,

  • and it's so nice.

  • I miss breakfast,

  • maybe I'm gonna start having breakfast again.

  • I try to come home for a break

  • like at around 12-ish or one-ish,

  • and if I can make food, one of my favorite things to have

  • is, I love something that's kind of like crunchy and vibrant

  • and that really wakes me up, like a nice fennel salad.

  • This is actually in the cookbook.

  • So you take a fennel, you cut it really nice and thin.

  • I hate licorice, but I love fennel.

  • And so I make my nice little fennel salad,

  • with whatever citrus I have available.

  • I always have probably a couple of blood oranges,

  • some grapefruits,

  • 'cause I like to squeeze fresh grapefruit juice

  • on the weekends as well.

  • I love my vitamin C.

  • And so then I cut nice little sections of citrus,

  • lay 'em down on a plate, put some fennel, olive oil,

  • some good finishing salt, and then on the side,

  • I'll do like a nice little crispy skin salmon,

  • which takes like seven or eight minutes.

  • It's not that complicated.

  • Tiny bit of flour, put it skin side down

  • on a really hot pan so it gets beautifully crispy.

  • So I'll have like a nice, flaky salmon

  • that's perfectly raw in the center, but warm.

  • And then I take a bit of lemon, (clicking tongue)

  • maybe even a little bit of lemon zest,

  • if I want that extra flavor, and a bit of Maldon salt,

  • drizzle it with even more olive oil,

  • and that's like my perfect lunch.

  • I've cut out a lot of dairy out of my diet,

  • even though it's one of my favorite things.

  • But the good thing about it is

  • because I don't have as much cheese,

  • I actually appreciate it a lot more when I do eat it.

  • When I visit my dad in Vermont,

  • I was just there a couple of weeks ago visiting,

  • visiting him, and my sister came from Ottawa.

  • So unpasteurized cheeses are illegal in the US,

  • but you can smuggle them in if you drive across the border.

  • Which, he may or may not do.

  • But anyway, somehow, he gets his hands

  • on like a really beautiful Epoisses.

  • Or, like, these are like

  • the stinkiest of the stinky cheeses.

  • Like, you need a cloche, which is a French word for a bell,

  • and it's like a glass little dome bell thing

  • that you put on your cheese,

  • so that it doesn't overpower your fridge.

  • And you leave them out, so that they get all runny and oozy.

  • And then we'll have some nice,

  • he loves to pick up his Krakus brand Polish ham

  • from the Shaw's grocery store down the street in Vermont,

  • right outside of Stowe.

  • And then we have just like little ribbons of ham,

  • with like a sharp cheese, super stinky cheese.

  • And then he picks up his favorite potato bread

  • from, like, a local bakery.

  • It's just, there's something nice about a Saturday

  • or a Sunday afternoon, and you're just in such a food coma

  • that you know you're not gonna be working out

  • for the rest of the day, and you're just gonna hang out,

  • and just eat a (bleep) ton of cheese.

  • After lunch, if I typically have

  • some more work stuff going on,

  • I love a good little afternoon snack.

  • I love dates.

  • I'm caramel over chocolate,

  • and a good date tastes like caramel.

  • It's just sweet, sticky, it's got like those toffee notes.

  • So I take a Medjool date, I take out the pit,

  • and then I'll just eat dates, and I'll have Marcona almonds,

  • and Marcona almonds are like the fanciest almond.

  • They're skinless, and they're a little shorter and fatter,

  • and they're nice and oily.

  • And if you don't wanna go to Whole Foods

  • and pay, like, you know, 15 dollar for a little bin,

  • go to Costco, you can get like a massive bag

  • for like 10 bucks.

  • And if you can't do it,

  • then you can actually get skinless almonds,

  • which are gonna be less expensive.

  • Take the extra step and put them in a pan with some oil,

  • and add some salt, some dried or fresh rosemary, and it's,

  • it's not the same, but it's pretty damn close.

  • I've always been obsessed with American culture and customs.

  • I was in a seven year relationship,

  • and Joey, my ex, his family had this awesome tradition

  • of Sunday night dinners.

  • And we would go over to his parents' house,

  • and they basically had like two dishes

  • that they would prepare.

  • And so I started inviting them over,

  • and I wanted to recreate American classics done my way.

  • So my favorite salad to make,

  • when Joey and I went to Italy once,

  • I discovered puntarelle, which is like the top of a chicory.

  • And when you let it sit in a cold ice bath,

  • it gets curly,

  • and it's like beautifully bittery and crunchy.

  • And it's really high moisture, it's like celery.

  • And they would just take that,

  • and basically mash up some anchovies,

  • and some lemon zest and lemon juice, and Pecorino,

  • and it was like the most delicious salad ever.

  • For dinner, I'll probably do a meatloaf,

  • stuffed with an entire block of cheddar cheese,

  • and when you just cut through it, the cheese oozes out.