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Hydrodynamics is an art form most of us won’t master until we’re in our teens. These guys do it no later than age 11. Nature is rad.
Check out the chart-topping single; “Salmon”
get cooking yeah you totally suck today we're gonna make salmon the first thing I want to say about salmon is never eat salmon it's wrong and it's 90 percent mercury so unless you have a high mercury mercury mercury mercury Lee's the ancient god mineral summer Chili's unless you have a high mercury tolerance you will die so don't do that but if you if you must eat same and then eat it this way or one of the other thousands of ways that you can also prepare it a third or so a cup of maple syrup maybe a tablespoon or soy sauce or two now we're going to take some garlic I'm going to grate the garlic in because I really hate chopping it now I'm just grading my fingers right into it which is not a good flavor we put two of these in because garlic tastes great maybe three even you never know with me I might do anything ow the most hygienic way to clean a grater off is to use your finger I'm going to take some ginger I'm gonna put in maybe I don't know a lot because it's good I'm also going to put in just a little bit of green onion this is what salmon looks like it's got a pinkish orangish almost salmony color to it now don't worry he's used to being inside a lot of liquids so this is going to feel really good to him like oh yeah that's where I came from you want to leave this soaking in the marinade for at least thirty minutes maybe up to an hour and you'll flip it once or twice which is another thing fish also like to do flip and flop around so in the refrigerator well that's marinating I'm just going to quickly show you how to identify a salmon from the outside basically it looks like this this is the tail region it flaps that to swim this is the head region and uses this to navigate to consume food and to communicate with other salmon and the lungs are in here uses to breathe water another interesting thing is salmon is also an anagram for slam on so it's an easy way to remember something as you can see I flipped that salmon so now I'm going to take that salmon and put it in this pan and I'm getting we can they sort of deliciously crusty top maybe could also be a huge mistake the onion is set to 400 degrees now well that's cooking you want to just discard the remaining marinade no you don't you put it in this pan and then we're going to reduce it a little bit so you just want to simmer that at about 4 degrees it's almost like a chocolate caramel syrup no it's not it's looking pretty great but it's the inside that counts just like with love that is done it's still going to cook for a bit so you can probably leave it just slightly underdone now if I already hadn't put on too much marinade then I would just drizzle a little bit of that reduced marinade but honestly it's already too much so don't do that you know the only thing left to do is reconcile your emotions around decide to destroy the life of a fish that was just minding his own business and probably had a really great life in the ocean and the way I do that is I like to write a letter to the family of the salmon and put in a bottle and then I start to sing salmon what did you ever do to us we really lost your trust when we hate you can we ever make it right probably not since you're dead now so I think I'll just take a delicious bite you're a bit and you were born to swim not a digestive acids but only oh oh oh oh oh sure you were affair but you're not a fish anymore you looking down to an extent that can best be described as molecular guess you shouldn't – falling for that lure the lesson of life is that you live and learn except when you die and then it's all over you're never coming back and we're all gonna die you're never coming back and we're all gonna die yeah we're all gonna die I'm gonna die you suck at cooking oh my god here suck you suck at cooking and we're all gonna die you suck at cooking oh my god yes sir so much and we're all gonna die