I Want To Hold Your Hand - McLennon

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Im terribly sorry for not uploading but to (hopefully) make it up to y'all, i spent two hours typing out a video of paul mccartney making mashed potatoes, and here it is (p.s it's quite long)
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right *claps*, well now this is a first. never done this before but how exciting is this? okay, this is gonna be a recipe for mAshEd pOtatOes. what i've been doing for many years and what is in Linda's cookbook on tour, there you go. right so basically, you know how to peel a potato you don't use a big knife like that you use a potato peeler, i use a silly little knife like this so let's say you're going to peel these spuds and you're going to have a whole pan full like that and all these cookery programmes as you know they always say here's one i prepared earlier so i'll get rid of that little bit there and these and this will when it's peeled in fact let's peel it let's do the real thing. we'll peel this and this can go in with these others what we have prepared earlier. so you do something like this you know cut the work in half here we go you cut it something like that kind of size roughly like that. that kind of thing and you sling them in some boiling woter for about 20 minutes. now there they are we've got these on already. you stick a bit of salt and this is nice organic sea salt, you just have a nice big fistful of that you sprinkle that in and those will take about 20 minutes. now the thing is to some people out there who are brilliant cooks so of course i'm highly embarrassed to be telling you how to do this so you can just have a laugh just back and have a laugh the rest of you don't know how to cook, like me, will be highly educated by this procedure. okay here we go. while we're doing this, 20 minutes, what you do now is you can prepare the onion, which is like a little special touch. not everybody has onion in mashed potatoes but this is my little special touch. so here we go. then i just cut around here on the onion. and hopefully this is going to then, this is not how your supposed to do it but you just pull the outside layer off here. sling the bits to do this, im sure there's a very professional way to do this but i don't know it. so basically i'll do this like as if i was doing this for myself which, see there's probably no one watching this program, but i am. okay, so. you get your onion you try and get it looking vaguely respectable by taking some of these outer layers off. you got it like this, it's looking pretty good now let's cut that little toppy bit off, oh and a funny little bits appeared in the middle of it, well okay this is only a demonstration alright so we're not worried about that. right now. here's, here's the little trick. this is the trick, which linda taught me, it's a brilliant trick and it goes something like this. you take your onion and then you cut lines across it like that see? straight across it like that. try not to cut your finger off. all these chefs go a little bit faster than i do. aha, this is the slow method. you cut that way once, then you turn it around and you cut the other way. so now you've got little squares little grid system going on the top of this little onion and neither you put these lines of course, there's going to define up the onion. then what you do this is the trick. you turn it on here and you and you just do *chops* wow look at that you got chopped onion. it's all coming away like a miracle! there you go. so there's your chopped onion and that's the little trick. bet you've never seen that before. okay here we go. so that we'll leave there just for a minute, put that down. get me wi cloth and wipe me handies and uh, here we got, this is getting to be like a series, innit viewers? we could have been doing this for years, really. okay right. so now the potatoes you leave, leave the onions here, they come in later. potatoes now have been boiling, we'll say they've been boiling for 20 minutes. we now take them off, we bring them over here and you know what, just in case it's a little bit hot, we will get the old glovey on, fetch ye little love and glove there. *paul talking to his oven mit* "hello how you doing" what do you think of the recipe "very good" oh now stop it. don't stahp it glovey! all right okay right here we go. and what you do is you just drain off the access wahter into a bowl or more likely a sink. so here we go and we're draining off the woter making sure you do this very carefully because if it all falls you you get scalded which isn't wonderful. i shouldn't know. okay so that's that, now we these guys. these could probably go back on the heat a little bit there just to dry them off. now get the left one by sticking it in there. okay so now the next bit now. now that's dried off a bit we're ready to go bring this back to the center stage and we get our potato masher, one of these things, and now we just go for it and we mash spuds, give em a good hard here. got a lot here. it'll take a few minutes normally but i'll just give em, i better not do it too roughly because it won't look so good and it won't taste so good but this is what you do you mash all these spuds up like this and get them so there's no lumps, nice and fluffy, lovleh. let the professional touch, right here we go. then we take some mArgArinE and non-hydrogenated that's the trick it's not good for you hydrogenated apparently and then you take a little bit of this stuff and you just stick a little nub of that butter in there and just depends on how naughty you want to be really, because it tastes better the more you have but, so, we'll stick a few knobs of butter in there,,, how about that many. looks good to me. you let that melt which it does because the potatoes are HOT and then if you like, you put a little bit of milk in and this is just semi skimmed milk you can use any milk you like or you can use soy milk. that's very good and well as well then even though we put some salt in before now you put some more salt in and this is just to taste this bit so i like them reasonably salty, and you'd be surprised how much salt you can put in but watch it because once you put too much in, you've added. right so then you start whisking this up a bit and just, sort of dryish there, looking good though, starting to look good now. and now i'm going to do is put these onions in, last little thing and i'm going to put a little bit more milk in but those onions, the finer you chop them the better, probably. i'm sure you can do it a bit better than me. a little bit more milk, and see looking a little dry and then off we go whisking again. and we're gonna taste it. *smacks lips* MmmM. very good. give it a bit more of this one cuz um-no lovey please this is a serious cooking show program no laughing. what? oh yeah it tastes good in action. ok here we go. having tasted it like the all the good chefs. haven't got it well fluffy and doing little special knock of my finger i'm gonna sling a little bit more salt in just a little bit more flavor, and this sea salt is brilliant stuff, really cool. i'm gonna then give that another bit of what you call it whisking, and i don't bother with a professional whisking tool, a fork is good enough for me. right so, off we go. and that basically is-*takes fork with mashed potatoes on it, takes it off and licks fingers* *smacks lips* you must say that's tasting very good. now, if you want to get a little bit of flash when you serve it up, you can, what can we do? anyone got a spoon? there goes a spoon, thank ye very much spoon man. what you can do then you take, y'know, a nice big fluffy, stick it in your dish and there you go. it's starting to look good, it's smelling good and i'm not gonna let the crew eat it, y'know like they normally do at the end of the show, but the crew is it, i'm not gonna take it out i'm having all of that. *laughs* not really. but here we go and then you just finished off, you just want it to look extra professional here - I must i don't normally do, you could just put a little sprinkling or parsley, chopped parsley on the top. you just put that there and that is the creation known as, maShed potAto. there you go, i can hear your applause from here, thank ye very much. i'm good-I can hear it, i can hear it, i'm catholic! okay let's get on with a show, gonna do a bit more.
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this took so long please read it
thank you and i love you all 😎💞