Don't put Prosciutto on the Carbonara [Raora Panthera]

Raora Panthera's Twitter: x.com/raorapan...
Raora Panthera's KZbin: / @holoen_raorapanthera
Source: • 【Art Stream】Ciaora! It...
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#RaoraPanthera #holoJustice #hololive #hololiveen #hololiveenglish #vtuberen

[@TheOctaviusLee]

I love how Italians are so hardcore about their food, I was half expecting her to say, "There will be consequences.... from Italy."

[@Edino_Chattino]

Consequences direct from the Vatican

[@TheJjcczz]

@@Edino_ChattinoThe Vatican isn’t a part of Italy though, it’s a separate country that exists within Rome and it’s current sovereign is from Argentina

[@felixdaniels37]

I respect the passion.

[@csrjjsmp]

Nah it’s cringe af let ppl enjoy their own food the way they want wtf does it have to do with you

[@nukewaste]

@csrjjsmp Thinkijg like thst is how we ended up with food crimes like lime jello tuna molds with peas, and sm'oysters. Sometimes, things are just wrong, and people need to be told so, so they stop being wrong.

[@lmmerShion]

0:29 suddenly reminded me of "if my grandmother had wheels, she wouldve been a bike" 🤣

[@MDDPerson]

Raora and Liz cooking stream🧑🏻‍🍳🤌🏻

[@TheOctaviusLee]

I watch that video at least once a month for a great laugh lol

[@crashstudi0s]

that last bit sounded like she's gonna send the itallian mafia after those who put prosciutto on the wrong pasta...

[@Dracobyte]

You are going to sleep with the fishes!

[@JanitorAntisocial]

"italian mafia" So just... the Mafia.

[@crashstudi0s]

@@JanitorAntisocial You know, fair enough, that was redundant on my part

[@Shadesight]

Prosciutto on Carbonara is honestly just a waste of good prosciutto.

[@italianduded1161]

There is a dish asked by a Pope. He wanted a less “heavy” carbonara… so instead of putting guanciale, they put prosciutto crudo, that dish is called “papalina”.

[@021chan]

She’s so Italian, I love it

[@thevictoryoverhimself7298]

If there is one thing Italians love more than Italian food, it’s telling other people, Including other Italians, that they are cooking and eating Italian food incorrectly. Substitute that meat or cheese? NO! Drinking a coffee? ITS THE WRONG TIME OF DAY

[@francesco3772]

While you can substitute ingredients if you don't have something at hand, there's a difference between the end result being comparably tasty and an abomination. And it's not subjective.

[@Oliveira_Saints]

they're right

[@thevictoryoverhimself7298]

@@francesco3772 I made a macaroni and cheese pizza once. Just macaroni and cheese and hot sauce on top of pizza crust. , extra cheese a little hot sauce, baked.

[@vkmanunubos2577]

@@thevictoryoverhimself7298 some of them even harass without comprehending.

[@RC-qz8lp]

"If my grandmother had wheels, she would have been a bike"

[@plenumshamu4037]

*wheelbarrow

[@windhelmguard5295]

guanciale is pig cheek for those who aren't aware. to make carbonara you cut the skin off the guanciale, then you cut the guanciale into sticks. you cook the sticks at low heat until they get crunchy. while this is happening you get pecorino cheese and stir it furiously into a few egg yolks, about 100g of cheese and one egg yolk per 100g of pasta you're making + one whole egg (with the white). when you cook the pasta, make sure not to add salt to the water, there is plenty salt in the cheese so don't worry about that. once the pasta is close to being ready, save a cup of the starchy water you've boiled the pasta in, it will be important later. once the guanciale gets crunchy, you remove the pieces from the pan (but keep them, they're important later) then you toss the pasta into the leftover fat that was rendered out of the guanciale, then you add the mix of egg yolks, cheese and the whole egg and stir it in, then you start adding the starchy pasta water until you're satisfied with the texture, at which point you put the crunchy sticks of guanciale back in and serve.

[@quocdungninh1573]

Raora: "There will be consequences, not from me, but from a certain brothers who wear blue and white" 😆

[@arthalaa]

*sfx italian anthem

[@syahminorizan8064]

Lionfeld

[@thunnus_albacares]

*Get the cross*

[@arthalaa]

@@thunnus_albacares get the exorcist

[@exia0616]

​@@thunnus_albacaresNo get the other other other cross

[@Thecapitanl183]

I’ll just quote, “If my grandmother had wheels she would have been a bike”

[@thejamesonthestreet]

Guanciale is a cured pork cheek. Very fatty and salty. Adding Pecorino who is also salty, hence why you dont need to add salt anymore to an authentic Roman Carbonara at least.

[@BioMatic2]

its a shame that neither of them are easily aviable where i live so i have to make do with pancheta and parmesan but even then i never use salt, just a bunch of pepper.

[@thejamesonthestreet]

@@BioMatic2 yeah, where I came from I also have to settle with parmiggiano and bacon/beef since neither Guanciale nor Pecorino were readily available. But I ate some authentic Carbonara when I was in Italy and it's really uncomparable.

[@Heyght]

Yep. Pecorino is very expensive though. So parmesan it is. It's been like 5 years since I had some pecorino. *sadge*

[@021chan]

@@BioMatic2Honestly yeah, I only know 1 place where I’m from that sells pecorino and I don’t even know if it’s Roman or from a different region

[@mcarmor3446]

My knowledge to watch Raora cuisine stream is based on Jojo Vento Aureo

[@HurricaneSoul]

I Just Want a Collab Raora & Panko Manjo talking about Italian food

[@alfianfahmi5430]

Vincenzo would be kinda pissed if he saw an Italian using bacon for carbonara instead of guanciale 😂🤣😂🤣

[@lqfr8813]

okay then * put fries on carbonara pasta *

[@jintsuubest9331]

The sauce actually complement well with a wide variety of fried stuff, including fries.

[@Nanoprint]

There's gonna be consequences, but not from me. I get what you're putting down boss.

[@SurgingSpecs]

Most Italian VTuber clip title of all time

[@Menuki]

Guanciale is cured pork cheek/jowls Face bacon

[@musunator]

we need a Raora x Panko colab where they just talk about Italian foods

[@StrunDoNhor]

Guanciale = face bacon It's a cured meat made from a pig's jowl or cheek.

[@xander0901]

I don’t know about Hololive Justice’s mission to arrest advent, but I have a feeling Raora will soon be starting her own mission to arrest those who commit crimes de cuisine.

[@wishiwasaneet26816]

The days of spaghetti snapping is over.

[@starbound100]

As an Italian, let me explain a few things. In Italy, food is not just something you stuff yourself with, it is a cultural aspect with ties to both the history and tradition of a territory and the ingredients used (we have IGP, wich is a denomination for food that is protected by the territory in wich it is made. You cannot call a cheese, for example, parmiggiano, unless it is produced in the correct geographical territory where it historically was made, by the people that are certified to do it). Given that food is so ingrained in a lot of aspects of the Italian culture, from history, to economics, to geography and sociology, it is not a wonder that many of us get up in arms when somebody, especially someone that often knows dick all about the tradition of a food, comes in and pretends to be able to "improve" a traditional recipe, or says some inane stuff like "actually the best parmiggiano is from winsconsin". It's like you're coming into our house and disrespecting our grandparents. Italians are VERY traditionalist, where many things are passed down the family line, wich is why we have such heavy respect for our traditions, especially food, given how Italian culture is one of conviviality.

[@ichl46]

I feel like you're describing Spain as well. One example here is the paella. Paella originates from Valencia and it has specific ingredients. So Valencian people insist that you don't call it paella when it's made in other places and with other ingredients. I'm personally not that purist/traditionalist, but I can understand the feeling.

[@Righthand_]

No wonder they're all easily triggered

[@MyNameIsBucket]

i agree. my great aunt died of measles, and when some doctor comes in and says that there's something called a "vaccine" so we don't have to die of measles, it's like they're disrespecting our great aunt. what, suddenly everyone's too good for measles? everything should always be as shitty as it was hundreds of years ago. it's our culture!

[@misterpopo3736]

your traditions are like 70 years old at best

[@chnet968]

Much like you can't call a sparking wine champagne in France unless it's from Champagne.

[@cheetonips6399]

Guanciale is pork jowl, or pork cheek, salted and spiced it is hung to dry and has juuuuust the right amount of fat (a lot) to emulsify with the starchy pasta water and egg

[@hoao9007]

Is it weird that this remind me of Vincenzo's Plate?

[@clockworkphysicist]

Fucking excellent taste in channels

[@oncesanora]

I immediately imagined those two Italian guys staring violently at the screen when someone suggested prosciutto on carbonara

[@BlueLoveYT]

I'm looking forward to her talking about pizza and pasta in every stream

[@JackOLantern0987]

Italian mafia will find you.

[@hectornecromancer5308]

_Mr. Scaletta sends his regards_

[@Odontomango]

Guanciale is the pork cheek. Different from bacon which is the belly.

[@RoseSiames]

Traditional: Guanciale Substitute: Pancetta (if no pancetta just any type of Bacon really) Dont use Ham (Prosciutto is also ham) just get some bacon, they sell that practically everywhere

[@56ur4]

Someone is going to get the cross

[@shaoyukhoo7267]

… the *BIG* one.

[@anhhoang6038]

@@shaoyukhoo7267the other other other one

[@ryannguyen7466]

I guess Chatini need to get her 1 big Parmesan cheese wheel for her birthday

[@DMurdock]

It's really hard to find guanciale where I live so I just use super streaky bacon, which has enough fat to drown itself in the pan.

[@demix8228]

For the ones that need it guanciale is pig cheek

[@enlongjones2394]

Main consequence of using prosciutto for carbonara is it won’t cook right. You use the fat from the guanchale (or bacon, or w/e) as thr cooking oil and part of thr sauce that the egg and cheese mix cooks into. Prosciutto won’t render enough fat for that by itself, I don’t think.

[@Niyucuatro]

I guess it would depend on the cut. If you ahve no alternative and have a part of the ham with more fat, it would be better than nothing.

[@PantherRH]

Call an ambulance, but not for me! Italian style

[@goldengriffiny3694]

Don’t worry Miss Simian!

[@TheLordOfTheSporks]

Good thing nobody mentioned adding green peas

[@UnclePutte]

She strode so fearlessly into the pasta battlefields. A legend.

[@U1TR4F0RCE]

Since my family is in Canada we mostly use bacon though we’ve also used pancetta for carbonara. Prosciutto is more of a sandwich meat, had in other ways without heating or in pizza. At least within the specific northern Italian expats that my mom’s family is.

[@PandaBearWithMic]

Pancetta is pork belly, Guanciale is pork cheeks

[@JackdotC]

I use pancetta is a substitute as well. A friendly old Italian chef told me it was fine so I will say it is a decent substitute

[@U1TR4F0RCE]

@@PandaBearWithMic I’m aware. Pancetta is more available than Guanciale though and while not the traditional choice can definitely work.

[@akenow.]

No ham seen, no harm done

[@MelonWaterMelon777]

No ham no foul

[@nodot17]

​@@MelonWaterMelon777 so a beef pasta?

[@markburton5292]

@@MelonWaterMelon777 but i like chicken alfredo

[@_Ekaros]

@@markburton5292 Next you are telling me you put ketchup and american cheese on pizza...

[@markburton5292]

@@_Ekaros well i have had American cheese on pizza. it was a buffalo chicken pizza and isn't pizza sauce really just fancy ketchup (lol)

[@35PHaaton]

Here's the thing though, carbonara and alfredo are so different in Italy. What I mean is that the ingredients and kind of pasta you use. High quality dried pasta is pale, not yellow. Parmesan and Pecorino in Italy, i've tried in bologna and rome, are much milder (less salty). You really need legit high quality ingredients to give carbonara and alfredo justice when you are making it at home.

[@salsasalsa943]

alfredo isnt even really italian

[@jkfang]

Real home cooked sauces have very few ingredients, so every component contributes so much to the flavor.

[@ElkaPME]

@@salsasalsa943 it's very much italian wdym

[@thejamesonthestreet]

​@salsasalsa943 it is Italian, the Italian dont know it as "Alfredo" but Spaghetti Butter Cheese or something in Italian ofc. Unless you refer to the cream based sauce Alfredo.

[@m4dr09u3]

Pasta burro e parmigiano?

[@WizardDog829]

you got me at bacon

[@AsianDrag0n]

While I was deployed to Poland for a year, I arguably ate the best pasta I have ever had in my life. They didn’t do too hot on their Asian cuisine(most restaurants were just a mash up of multiple Asians), but whenever I went to a restaurant that had pasta, it was 15/10 beat tasting food ever.

[@AaronInStyle]

Raora: If you put Prosciutto on Carbonara there will be consequences. Also Raora: Likes Fries on Pizza.

[@TheRealMalpe]

Fries on pizza is a guilty pleasure for us italians We know it's wrong ...but we eat it anyway

[@LangravioShosh]

@@TheRealMalpe mostly children but even some adults

[@minimeatball253]

As a pasta enjoyer i only classify them as spaghetti and carbonara

[@PewPew_McPewster]

I for one make my carbonara with guanciale.

[@VPCh.]

The closest thing to guanciale in North American cuisine would be pork jowl. A very fatty cut of bacon made from the cheek of the pig, cured and smoked usually. It isn't an exact replacement, but I really doubt that the average person could pick out the difference between the two in a carbona.

[@Scudboy17]

Salt pork aka fatback is also similar but with higher meat to fat ratio than the jowel, but it depends on the cut.

[@Dracobyte]

Good to know that!

[@Aquas1998]

Hololive’s own Lionfield. Nearly.

[@mochalatte5911]

Need them only holostars😂

[@Mehiel-Sanctoria]

Pretty sure guanciale is called guanciale everywhere, it may not be easy to get in some places tho. I asked for a guanciale at my local butcher and even after explaining it was cured pork cheek the butcher was looking at me like I was asking for alien meat. You can replace it with pancetta or bacon for carbonara tho, just make sure to use diced bacon and not sliced.

[@nukewaste]

Ask for jowl next time, you might have better luck

[@hatsuru_]

The Italians got noodles right for sure

[@Tiananmen1989FreeTibetHK]

But i put banana ketchup as sauce for my carbonara...

[@IamTealeaf]

FILIPINO SPOTTED

[@RoseSiames]

Get the Cross!

[@AnAncientCatBoi]

Count your days man, the Italians are coming for you

[@Captnspork]

Man i want to her with Panko so bad!

[@KyrialArthian]

At first I forgot there's actual pasta dishes and when she asked "what's your favorite pasta?" I thought she meant like... what kind of noodles. Like, linguine or spahetti or rigatoni, etc. Honestly, I only ever eat pasta in one of two ways, and one of those only rarely. Mostly, I just put a bit of sauce on it, and usually melt some shredded cheese on it. But sometimes instead, my mom will make some with butter, cottage cheese, and a bit of salt/pepper.

[@Amelia_Macaronies]

Rhat was my question i was literally screaming when she saw my question

[@melonand_melons]

Instructions unclear. Put prosciutto into my Carbonara. Now there's 2 Italian Tiktokers at my doorstep.💀

[@kumoko3728]

for those wondering she's talking about pork cheek or jowl

[@Otgmar]

How bout some gabagool

[@021chan]

I’m not Italian, but I’ve educated myself quite a bit on Italian cuisine, so it’s quite nice to be able to understand what she’s saying about food No prosciutto, no cream in carbonara! Only eggs, guanciale, pecorino romano and pepper! 🤌🤌🤌

[@donnycorn3086]

"Approved!"

[@MapleShrimp]

I thought it was pancetta. Is there much of a difference between that and guanciale?

[@sayohikawa6911]

​@@MapleShrimppancetta is the belly, while guanciale is the cheek

[@021chan]

@@MapleShrimp Pancetta is cured pork belly, whereas guanciale is cured pork cheek, the fat layering is slightly different but pancetta is still a decent substitute if you can’t find guanciale, but yeah a proper recipe for carbonara uses guanciale Prosciutto, on the other hand, is a type of ham, so it’s completely different

[@MapleShrimp]

@@021chan ​ @sayohikawa6911 Thanks!

[@nukewaste]

I really love rigatoni alla ricotta e pomodorini this time of year

[@Yoshi-sp]

In Argentina, we call it guanciale too, but that is probably because we are mostly descendants of the Italian immigrants who came to South America. I love this girl, feels like something close to home ❤

[@chimeragenesis361]

Guanciale if you can get it, but pancetta will be fine if you can't.

[@andrewpappas9311]

I do also love carbonara, it’s so good and definitely one of my favourite pasta dishes

[@mung01re]

Mmm… carbon…

[@Heyght]

Guanciale is cured pig's cheek! It's too good! Man I miss guanciale...

[@shahrul535]

Vincenzo Rocara Squargialupe Brancaleone

[@stgoose]

“There’s going to be consequences” She’s not Sicilian by any chance . . ?

[@ryannguyen7466]

And a Thompson is just a fancy candies dispenser.

[@hidupnajib786]

​@@ryannguyen7466heheeheheh...ratatatatatatata

[@brendan-kfp7.62mmminigun4]

Jokes on her, I'm a contrarian and am going to do it SPECIFICALLY because I was told not to.

[@fabiolupo5534]

I think you guys don't know how bad/hillarious is the "war" for the carbonara with guanciale vs pancetta

[@thejamesonthestreet]

Heard it was more regional thing? Roman Carbonara using Guanciale, but I heard other part of Italy are using Panchetta instead...

[@Furluge]

Isn't it usually pancetta they recommend to use, not prosciutto? Though to be honest, in the US I would just use bacon simply from a cost/availability standpoint. You have to adjust recipies to where you are. There's no point in trying to slavishly following a recipe for an ingredient you can't reliably get. Same reason why every sushi place in the USA uses medium grain rice instead of the traditional short grain, or why you receive green colored horseradish when asking for wasabi outside Japan.

[@ilyarepin9490]

Bacon is fine. Pancetta is just cheek bacon. It's preferred because of the high fat content which is a main component of the sauce. Prosciutto isn't a bacon, it's a fermented ham. Foreign carbonaras often substitute the pork fat with cream, and put ham back in as a topping, but in that case prosciutto is still a bad idea because of the fermented flavour.

[@Suiseisexy]

Japan's also involves racism and manipulation of outsiders, they literally won't allow certain plants out of the country. It's a typical behavior of weak cultures to try to create an air of false mystery or scarcity within a stronger culture, for example Egypt hasn't allowed real Egyptology to take place since like the early 2000's when the technology to scan inside of them became realistic because you might find out the pyramids are robbed and empty of secrets. There's nothing we don't have but a very profitable reason to make us think we don't, be it one country's spicy weeds or the whole world's lack of spiritual mystery.

[@TianDogg]

Guanciale is traditional

[@sdcurry2]

​@@ilyarepin9490Guancale is cured and spiced pork cheek. Pancetta is cured and spiced pork belly. Pancetta is similar to American bacon, except that it's not smoked. Though, using smoked bacon in carbonate is also tastey, though not traditional.

[@Niyucuatro]

Guancialle is what is usually used, wich is cured pork cheek. If you can't find it, Pancetta is a good substitute. Cured pancetta, not smoked becon. The smoking adds flavours that don't sit that well with the other ingredients, so cured it's better.

[@meinelust]

Panceta would work as well.. prosciutto is only good as finisher/garnish in this case.

[@Shendue]

Based. Finally a holomem whose taste in food I can relate with.

[@sabersaurus7018]

What if i just want the gabagool???

[@bentaihananas4169]

Gabagool

[@Altercepez]

I like to see her in 3D and making all those hand gesture while she talk like true Italian 😅

[@DeathTheManiac]

Well, now I 'm going to have prosciutto with a side of pasta

[@kibayaiba3893]

😂 c’est comme du jambon

[@markburton5292]

the pasta i have probable eaten the most is macaroni and cheese. not my favorite but its cheap and easy to make. often called yellow death. I do however like chicken alfredo, and tortellini

[@Shadesight]

Carbonara is *good*

[@markburton5292]

@@Shadesight im going to have to try and make it. no place near me cooks it like its described here. i wonder if i can get the right type of meat at costco the local stores wont have but i think the anti-pasta meats in costco has it in it

[@nukewaste]

Weirdly enough, Mac and cheese (originally macaroni gratin) is a French dish invented formally by a black American slave of Thomas Jefferson's.

[@thecrasianasian4707]

Wait till she hears about gabagool

[@BuriedFlame]

Another aspect of the "pineapple on pizza" debate?

[@lorenzodonati8267]

Welcome to any debate on food with Italians. We are...kinda strict on that. There are people who throw a hissy fit if you use bacon and parmesan in the carbonara, despite the fact that good guanciale and pecorino are hard to find.

[@nukewaste]

​@@lorenzodonati8267I like scamorza on pizza more than Mozzarella. I'm gonna go hide in a bunker now.

[@lorenzodonati8267]

@@nukewaste that's still...fine, in a way. It's a different kind, like that with Bufala or with soft cheese like gorgonzola (as much as I personally don't like it).

[@Финник-е2б]

Оказывается в настоящую карбонару добавляют сало... Вау 🙀

[@diefool]

Казалось бы : )

[@EliudAlarcon-v4z]

If Raora grandmother had wheels she would have been a bike?

[@hidupnajib786]

And Thompson

[@TheGodEmperorOfMankind_]

I add boiled turkey on my authentic carbonara recipe

[@R3nnan]

>Bacon You mean guanciale 🤌

[@lordgatopro]

its the same muscle i think, just has another form of curation instead of getting smoked

[@alcor4670]

I use diced spam. Or hotdogs. Would that freak her out?

[@evenstarelectricrailway3281]

She explained that right after saying it's eggs and bacon

[@dycelord]

@@alcor4670 Not just her, probably the whole of europe

[@GloomyMime]

​@@lordgatopronope. Bacon is from the belly, guanciale is from the cheek.

[@remichroma]

Unsure about her Spice tolerance but I wonder how she feels about Assassin's pasta

[@jintsuubest9331]

I mean you can adjust the hotness to your own liking.

[@nukewaste]

All'assassina isn't really hot IMO. It's Calabrian food you've got to watch out for from my experience

[@vkmanunubos2577]

Yesss. Prosciutto is more hamlike than bacon. It can be a subsitute but the rendered fat from prosciutto has a different taste and texture. My country's pork sisig uses the same cuts of pork meat from the face, we call it maskara, because the flavor profile is different and tastes different if any other cuts are used.

[@Niyucuatro]

Of course Prosciutto is hamlike. It is ham.

[@tol7553]

You cleraly don't know what prosciutto is, and using ham with carbonara is just nuts... And you can bet is more "hamlike"... "prosciutto" is just the italian word for "ham"...

[@vkmanunubos2577]

Reading comprehension is really low nowadays.

[@literallyhuman5990]

Tbh, I prefer fermented cow lung instead of bacon for pasta It's just taste better

[@poom323]

it's do able tbh.

[@obitoxshinobi8978]

❤😂

[@CSLucasEpic]

Italian food is better than French food. Yeah, that's right French people, wanna make something of it? Fight me.

[@Heyght]

Agreed. Italian's have the best food, and it's not even close

[@ZratP]

I love both a lot but sorry French has more variety due to the really different regions it has.

[@AnEveryManJack]

I will compromise and say the French have superior baking.

[@Heyght]

@AnEveryManJack French Desserts are better YEP

[@matthewackermanaski9687]

@@ZratP BRUH, Italian food has WAAYYY more variety than what french food has. In comparison french food, while i'll say it's definitely better than english food, pales in comparison to Italian food, french food is pretty average.

[@VanArtic]

no pesto? sadge

[@damon7434]

i'm gonna add pepperoni to carbonara now

[@Menuki]

Aw hell no, Guanciale all the way, maybe pancetta if you’re in a pinch. Prosciutto just doesn’t have enough fat Although I do like an all’Amatriciana for something on the lighter side

[@MyNameIsBucket]

THERE IS ONLY ONE KIND OF BACON

[@LangravioShosh]

guanciale is not bacon, it's a different part of the pig, when we italians say "bacon" we mean "pancetta" which is basically the belly while guanciale is between the neck and the cheek of the pig (it's fatter than pancetta, that's why we like it more)

[@n8pls543]

Which is why it's funny that the word "bacon" comes from the word "back", and American bacon is belly, not back.

[@6DarthSion9]

Does she sound like Towa only to me?

[@abelerculano7565]

No, tons of people are calling her EN Towa.

[@gothicpando]

...But there were do you put it?

[@aneasteregg8171]

Okay miss french fries on pizza

[@markburton5292]

might have to try it though not the weirdest thing i have heard of on pizza

[@hardsider2403]

Well now I'm gonna do it twice as hard now

[@Hayamaneko]

Hmm I dunno I had Carbonara with precuitto when I went to Rome and it was oishii as fu k

[@LangravioShosh]

bro if you went to Rome trust me, they didn't serve you Carbonara with prosciutto, you probably read "pecorino" and thought it was prosciutto but it's the cheese

[@azurerider812]

Bro, your channel name...

[@unicornswatchyou]

How do you like it? 😄

[@azurerider812]

@@unicornswatchyou ...not too well I have to say You see...unicorns in the Hololive fanbase ain't all there.

[@unicornswatchyou]

I didn't make this account just to create Hololive clips; I started as a Doki clipper (I know Doki is also not related to unicorns at all). I came up with this name while I was creating my Twitch account a long time ago. Because every name was taken and I had already used unicorn related names before, I decided to go with unicornswatchyou, mostly because it sounded funny to me. So, if I should change my channel name, it should be something related to Doki, but I feel nostalgic about this name

[@azurerider812]

@@unicornswatchyou okay, fair enough. Funny fact: unicorn in the vtuber sense in JP is supposed to be an insult. Fun fact: there's protagonists that have unicorn in the name. Some in the Gundam series, others in Beyblade Ps: stream Los Los Los

[@unicornswatchyou]

@azurerider812 Thanks for understanding. Also, I didn't know about this unicorn thing being used as an insult in the Japanese scene (although I don't really get why it is an insult)

[@Dracobyte]

Tasty!

[@Tampenismall]

I like the pasta from Luca, idk how to spell it, the pasta with green sauce on it

[@flyingfish64]

Trenette al Pesto?

[@Tampenismall]

@@flyingfish64 ahhh yes…thanks