My New Favorite Breakfast Sandwich | Street Eats

[@farmageddon]

Wanna learn how to make Mexican elote street corn with Japanese ingredients? Check out this video: kzbin.info/www/bejne/ZpS3qIKweJ17gZo

[@dhammer5842]

I do a take on Mexican Street Corn with ingredients from my home area Baltimore. Baltimore is known for crab and has a large Greek population so I use Old Bay, Butter, Feta Cheese, Lemon Juice and an herb mix of oregano, parsley and basil.

[@jasonficcone2605]

Saying Mexican elote street corn is like saying Mexican Mexican street corn street corn.

[@alexriley8199]

0:24 0:24 😊 Mk M😊

[@somefreshbread]

FYI that "mild cheddar" is almost like American If you don't mind some extra cheese, you can approximate it with a slice of American and those really thinly sliced cheddar slices that Sargento makes.

[@alibabapirce9782]

i honestly thought that big yellow chunk was cheese and so i came here for hear atack recipe :D

[@uuupah]

very interested in how many people clicked on this video because they thought the steamed eggs were a massive slice of cheese

[@balduccirichard]

It's like a reverse bait

[@ethanjolleyy]

I am absolutely one of those people

[@melomet3789]

this sandwich makes me want to barf mostly bc of 1/3 of it being an egg patty

[@Sandstr1der]

you too huh?

[@Mikeyw9119]

Not because I like cheese like that. But because I could not imagine how this could be someone’s favorite bfast sandwich with what looks like a block of cheese on it. Hence the click

[@accalt6519]

The algorithm needs to bless this guy

[@sugartab]

no frl, he deserves millions of followers

[@JTProud]

Hi, the algorithm sent me

[@andyandy9449]

It's working. That's why I'm here

[@carlos6126]

I think it was. seen this thumbnail a bunch of times first time i'm clicking!

[@HenryHarcsa]

It will be done

[@Doublemyst]

Even if you don't get millions views on some of your videos, please don't change too much. those sometimes small videos with sauces, or not so popular dishes, are a blessing and one of the major reasons I subscribed. If I see some small videos with food, that can last for several days, and then I can combine it, the cooking task doesn't seem overwhelming with endless steps and I can actually try recreating it, even as a total beginner in cooking.

[@cut--]

He will be up there with the big guys in a year or so.

[@KingPinguofDingu]

As a Korean, you're spot on about the sugar. Something we call "dan jjan," which basically means "sweet and salty." It's why pb&j's or candied bacons are classically popular, the sweet and salty just works. Also, I'm glad that people are getting to know flavors like gochujang as well. Hoping to see other traditional flavor ingredients like our doenjang (fermented soybean paste) or cheong guk jang (extra-fermented soybean, similar in taste to natto), would love to see you try making some dishes out of these. They're definitely more of an acquired taste than kimchi and gochujang, but the umami and deep flavors that come from them are exquisite.

[@Analstrosen]

as a korean, the use of the word "fermented" will never catch on. I say this from experience when getting friends to try kimchi. it was a hard pass when I said fermented, then an excited yes when I said pickled lol. I think with the pastes, we gotta just say "aged". Americans already do this with dry aged steaks instead of calling them fermented steaks. Think of how bad the initial public response to 'fermented steaks' would of been. Who is the authority of this matter anyway? some fob i bet who wont have it any other way i suppose lol.

[@y0blue]

americans will scoff at sprinkling a fingertips worth of sugar but smother bacon in syrup or put marshmallows in cereal

[@UncannyLiving]

Is mayonaise a big part of korean food? I cant stand that stuff but this sandiwch looks so good, just no kimchi mayo please :)

[@manchagojohnsonmanchago6367]

the korean food is all unbearably sweet

[@rukko.1641]

@@Analstrosen But they will get a shower of beer. The irony.

[@alexclairmont]

Honest to god thought this was clickbait because I thought that egg patty was a huge block of cheese 😭Blew me away when I realised this is actually a real and very edible sandwich recipe video. Never seen anything like it before. True fusion cooking here. I need to try this!

[@commencethebeat8129]

I also thought it was cheese. But I was disappointed when I found out it wasn't cheese. I may have a problem.

[@ForestFairy]

@@commencethebeat8129 Same.

[@pigeon1923]

​@@commencethebeat8129i was also disappointed of the lack of cheese

[@en2336]

All of your videos are * chef's kiss * Also I just realized you also put ALL of the ingredients and camera gear and kitchen utensils in the description. Attention to detail like that is really appreciated and puts you a cut above the rest imo

[@farmageddon]

thank you! :)

[@Restecpa]

Every now and then I start to think "I think there's enough food content on KZbin now" "Every food creator just watches other creators and makes a sliiightly different video" "Food videos are now stale" This video is the first in a while that made me want to cook. Great job man. Keep it coming!

[@jonasfjellhauggressnes7365]

I had this for dinner tonight. You were spot on saying the egg was luxurious. Thanks

[@farmageddon]

Glad you enjoyed it! :)

[@DrProfPhD]

This channel is a gem. Your content is succinct, informative and, entertaining. Thanks for another great recipe I've never seen.

[@farmageddon]

Thank you!!

[@Andrew-pv8oz]

You should reward him with a special kind of favor 😮

[@tucobenedicto1780]

You got me thinking of food I would have never dreamed of before.

[@ProducerMaki]

Mad respect for teaching the masses about toast sweat! Yrs ago I was not keen on K-toast when I heard crazy sauces were needed like kiwi dressing, but this I might give a try. I'll consider it a win already if my egg comes out looking immaculate as yours.

[@Iketsu12]

This looks absolutely delicious! And not too complicated. Also great how you can prepare much of it ahead of time for quick breakfast when you need it, just take the stuff from the fridge and assemble. Will definitely be making this!

[@farmageddon]

Hello!! Yeah, once all the components are made, it comes together in just a couple minutes!! Thanks for checking the video out! I hope you have a wonderful day!!

[@Iketsu12]

@@farmageddon Thank you :) Great video as always

[@MysticMyriad]

@@farmageddon I was curious, when making the fritters and egg patties ahead of time, when later constructing the sandwich what is the best method for warming it all back up?

[@jdweberg]

@@MysticMyriad I'm wondering the same thing as I would definitely need to make the egg ahead of time!

[@enlongjones2394]

That egg patty recipe sounds very useful. I’m considering getting a package of English muffins, and using those alongside a batch of the egg patty to make a bunch of frozen egg sandwiches myself (as well as either the other stuff in this recipe, or breakfast sausage and such). Then I can store them in the freezer until I want to make a quick breakfast.

[@johnbarron4843]

Everything you put out is amazing. The fried rice episode was also outstanding. Please continue to upload as much as you can. I’m so happy i found this channel.

[@farmageddon]

Thanks, John!! I sincerely appreciate your support!! I hope you have a great day!!

[@sanmarcodaltoroc]

😂 I came here to say this! ❤ love your work ❤

[@ivery3330]

Yes I agree I am new to cooking and I came across your videos and I’m asking please don’t stop uploading

[@mikapeltokorpi7671]

Only the oven temperature is missing on egg recipe. But slightly over 100 °C or 212 °F is probably OK.

[@printdivisionafrica469]

GOCHUJANG MAYO IS SO GOOD ONG the creaminess of the mayo offsets the sweet/spicy of the gochujang 10/10 Jas!

[@will_wtr]

I came here for the egg recipe, stayed for the sauces, and will be making that cabbage thing soon!

[@jessislistless]

I made this today, and all that hard work was worth it. I almost cried when I bit into it. Thank you for this fantastic recipe 🥹 I did make some changes in case it helps anyone. The bread: I couldn't find a white milk break with that thick cut, and I'm terrible at making toast slices, so I opted to use pre-sliced thick brioche bread that I found in my local supermarket. It makes the sandwich smaller and more oval than rectangular, but still delicious! The fritter: I was too lazy to schlep a big ‘ol cabbage, so I swapped it out for my preferred veggie, zucchini! It worked incredibly well and reminded me of my love for Korean veggie fritters as a staple snack. The Egg: Mine wasn't as silky smooth for a combination of reasons. The oven was too hot, and I cooked for too long. Preheat + 150C + 35 minutes resulted in the egg mixture rising like a souffle. It was delicious nonetheless, just not what I saw in the video. In future, I will forgo the preheating as per my oven's instructions. The sauces were a fantastic addition, and I got to use up my leftover kimchi (it's super expensive here, so big win!) and the sugar really does make a difference. Although, I didn't need that much with my brioche bread.

[@farmageddon]

that's amazing!! I'm happy you liked it!

[@shenlun]

Jason, Try leaning your toasts in to one another whilst resting, it will save you from getting out the wire rack. Kind of like a triangle or teepee situation. My great aunt always did this when we visited her to cool toast down and not make it soggy.

[@farmageddon]

your great aunt is straight up IQ 200! Genius move!!

[@stevenshelton4807]

Just made this, subbed potato bread for the texas toast and just used boom boom sauce, full bellies and happy diners all around. Amazing dish! Thanks Jason, I would like to try it again with your sauces- definitely got that southern soul food vibe from the fritter, delicious!

[@TheJesselopez1981]

That cabbage fritter looks good. Its like a cabbage hash brown. I like putting shredded cabbage in my chorizo and eggs for burritos.

[@khalilali7567]

I really enjoy your straightforward no nonsense videos. I made your ramen recipe and felt like it turned out better than most ramen resteraunts I’ve gone to! Definitely a fan of yours and will certainly try this recipe out. Looking forward to more videos!!

[@farmageddon]

That's amazing!!! Thank you so much!! I'm really happy you enjoyed the ramen!

[@ICED8200]

First video of yours I've watched, but man... You are insanely knowledgeable about food and cooking methods

[@pixelpanic]

made this for dinner, tonight. It was really good. SURPRISINGLY filling. It feels like it's going to be a light eat and then it hits you like a ton of bricks that you have messed up and overeaten.

[@squatchjosh1131]

I say never underestimate the power of bread. In my own experience any carb like potato and bread seems to immediately weigh me down lol. It's why I try to go easy on the garlic bread when I want to enjoy some Italian - the pasta is heavy enough which I again attribute to the carb effect.

[@gumby2ms]

4.5 eggs, ham and 1 dairy serving, 1 veggie and 2 grain. eggs sandwiches always do more then you expect

[@eyeball226]

That's a lot of eggs, it's definitely going to be filling.

[@windywednesday4166]

Very nice! I discovered Korean street toast a couple of years ago and eat it almost every day at work. I don't make an extra egg patty. I just put extra eggs in with the cabbage. I use a bag of coleslaw and make enough for the week. I can't wait to try your sauces instead of the plain mayo and ketchup! Thanks for the tip.

[@KSabot]

Toast sweat has entered my lexicon

[@jeanniebaby6213]

My goodness!! Every video you make leaves me salivating!!! Thank you for another amazing recipe. 😊

[@mahaimtiaz947]

Loved your benihana series! Would love to see your take on even more Asian dishes!

[@deadpuddle86]

This might be the most perfectly paced and informative instructional cooking video I've ever seen

[@timothyforsyth8808]

one time at a restaurant i had some kind of turkey sandwich with mango chutney. one of the best sandwiches i ever had. some people i know think it's strange but since then i love adding some kind of tart jam or marmalade to otherwise savoury sandwiches. the sweetness and acidity really rounds out the flavour and makes it taste full and complete. when it comes to food and the human brain, there really is nothing like sugar to making something taste addictive

[@sixstringedthing]

My favourite Texas-style BBQ place makes this sweet-spicy Raspberry Chipotle jam to serve with their brisket and it's absolutely delicious. Luckily they sell it buy the jar, it's a pretty expensive condiment but totally worth it. Great on savoury sandwiches or with cold cuts.

[@MezzoForteAural]

Since I am diabetic I can't do the sandwich, but I am totally gonna try making some of the those egg tacos. The egg cooking method looks really interesting!

[@lemondroprecipe]

My husband is keto. So, I'm using keto bread, stevia instead of sugar, and sugar-free ketchup to prepare this sandwich for him.

[@2Wheels_NYC]

Great recipe! I live in a very Korean neighborhood in NYC, and have access to so many great ingredients. This is so simple, yet super delicious! I love the egg method!

[@Casket-Man]

I've never actually made this sandwich but I've used this method for making the eggs dozens of times and it's fantastic. I've often put the eggs in 4" ramakins for biscuits and cooked them along with other things in the ovens at higher temps and they still have come out just as good, at least with smaller containers.

[@Sarah-pz9ee]

I love how... methodical your approach is to cooking. It's so intriguing and I honestly just get blown away by it. haha THank you

[@Moshugaani]

The steamed egg patty alone made clicking into this video worth it! But the finished sandwich looks amaazing too!

[@jasonhunter2819]

The flour in the cabbage makes a ton of sense, makes it pretty much just like mini okonomiyaki at that point...in fact, the gochujang mayo would probably be even better made with Kewpie too to take some more Japanese inspiration into this

[@Jacksongirard]

My goodness the quality of this video is blowing my mind. Its like a science video perfectly explaining a concept, but its about a beautiful looking sandwich.

[@fionarofl]

So creative. Can’t wait until you are at 1 million subs

[@Zman44444]

Bro. That egg. WHAT. If it weren't late, I would bang around the kitchen and give this a try. WOW.

[@IzzyTheEditor]

This is how I'm going to make my eggs from now on forever and ever thank you! 🎉

[@faunaria7127]

i don't regret subscribing to your channel. i get a lot of knowledge as a home cook just from watching you. i'm definitely cooking this after i make some kimchi

[@farmageddon]

Thank you so much, Faunaria!! That is so kind! I sincerely appreciate your support and I hope you have a wonderful day!! :)

[@joyvictorious777]

I just literally shared the first video I found of yours (the fried rice one, of course) naming you my new hero based off of that view alone... please don’t ever stop bringing glory to the minute details of creating (or re-creating) a dish while simultaneously setting the captives free from perfection anxiety...teach on, Sensei ✊🏼

[@farmageddon]

That’s very kind of you! Thank you so much for your support! I sincerely appreciate you!!

[@2econdSkinTTV]

I wholeheartedly agree with the diagonal cut. You sir, are a man of class.

[@suncu91]

I love to start making breakfast a day before and use an oven, 2 stoves, 6 pans, and 26 bowls. nothing beats a super easy Tuesday recipe.

[@shadowbanned15]

I also like those things

[@TheRambler]

Did the title of the video say quick and easy? If you don't like learning about interesting food and cooking techniques then stick to microwaving.

[@englishatheart]

@@TheRambler Why are people like you such asses just because someone makes a comment that isn't automatically praise?

[@illuzeweb]

You are slow

[@c.h9976]

That vege patty is something I want in my life, the sauces sound good too.

[@papapepe2232]

Hello Jason 👋 I am new to your channel. Although not traditional the sandwich does look delicious. And even though I enjoy just a simple breakfast sandwich I do like to mix it up sometimes. Your creation and spin on the Korean breakfast sandwich looks very appetizing. Like I said new to your channel, I will go back to watch what else you have made and keep tuned in to see what else you come up with 👍 Happy Cooking Jason 😋

[@farmageddon]

Thank you very much!! I'm really happy you liked the video! I hope you have a wonderful day!! :)

[@mitchell5937]

dude, thank you. I'm serious, i just want to thank you this is one of the best things i've ever eaten lol

[@farmageddon]

That's awesome, man! I'm happy you enjoyed it! Thanks for the support!!

[@strawberryflume4444]

This looks amazing ! Thank you for the great video and recipe to spice up my breakfasts from the usual scrambled eggs and toast 🥪

[@farmageddon]

thanks strawberry girl! you are the provost of your korean street toast!! :)

[@wendelzinhodoautotune1399]

Honestly, the egg patty is pure genius. Thanks for sharing.

[@sophiaisabelle027]

That sandwich looks cool. Keep up the good work, Jason. May God bless you.

[@farmageddon]

Thanks, Sophia! It's really nice to see you again!! :)

[@pux0rb]

I've never had a korean breakfast sandwich before. This looks like a must-try!

[@kathleenchisholm4672]

nice job jason. I'm a sushi chef and my tomago always sucks. I'm gonna add some dashi the egg recipe and see how it comes out. ...thanks for a great video and a great sando

[@farmageddon]

I can confirm it’s great with Dashi!

[@Zorg1776]

Best cooking video I've seen in awhile. And I can't wait to try a couple of these techniques.

[@wallhackio399]

Really enjoyed this video! Quick question: when you store your egg patty in the fridge, do you reheat it when making the sandwich later or do you just put it in cold?

[@justinfrohock5806]

This popped up as I was eating your Benihana yakisoba dish that I made for dinner. Perfect.

[@liuszuling]

This is the type of content I subscribed for! As always the video is 💯 keep more bangers coming!!

[@Brohammer0001]

When I saw the thumbnail I thought the large yellow thing was a giant chunk of cheese, not eggs. Sure am glad I was wrong.

[@davidhalldurham]

Yet another excellent video, Mr Farmer!!! It's always a good day when you post a recipe.

[@farmageddon]

Thanks, David!! It's great to see you again!! I hope you have a wonderful day, sir!!

[@disaidra]

Not gonna lie, when i first saw this in my recommendations i thought the egg patty was either butter or cheese and was very confused why there would be a huge block of it on a sandwich XD

[@PuppyLuvU2]

5:57 THANK YOU! Someone else that gets me! Toast both sides people! BOTH SDES

[@drakonemperor144]

Honestly thought that the egg loaf was a giant block of cheese and I was wondering where can I can a whole block of cheese just for a sandwich

[@cptjessy]

Your videos are amazing, my guy. I found your channel from the Bennihanna vegetables, and every single recipe you've provided has been so wonderful to recreate for my family. Keep it up!

[@GreatManhwaStories]

Ngl I thought that was a block of cheese

[@joedocmusic]

You rock brother! Love all your videos... so much wisdom, flavor, color, and great camera work!

[@farmageddon]

thank you, brother!

[@ntnacs3879]

Another awesome vid by Jason. Can't wait for the next one!

[@suplerb]

I love this technique for cooking the egg patty, I think it's what my breakfast sandwiches have been missing!

[@FlavorLab]

I find it very sus that Chef Steps Ultimate Egg Salad sandwich came out 6 months after yours and feels very similar to what you made. This is a great video and your content is great. Thanks for not pay-walling the ingredient amounts or baking times.

[@farmageddon]

Dude! Thank you! I’m a huge fan of your videos! I haven’t seen the ChefSteps video, but I’ll check it out.

[@farmageddon]

Also, can’t wait for the book! I’ll pick up a copy when you drop it, for sure. Edit: just saw it dropped, so I picked up a copy. Can’t wait to read it!

[@Arrlic]

5:55 i like one side toasted sometimes because its keeps thinner slices of bread soft while still being crunchy but thicker toast like you have id probably toast both sides

[@dkbholt]

I love this channel, so many fun recipes to try. I have made this mayo before, but can't wait to make this sandwich. I've always enjoyed Asian cuisine and can't wait for the next video.

[@farmageddon]

Thank you for your support!! I sincerely appreciate you!!

[@chickendad97]

This sandwich idea looks amazing!! Good idea to use flour for the vegetable fritters. And using Texas toast brings it all together.

[@TMSquared]

really appealing thumbnail and presentation. I'll try making this sandwich today!

[@deluxebigmac]

Loved the amount of care that went into the video. Watched only one video, but I know that I need to subscribe. Looking forward to making one of your recipes!

[@Buldak_febreze]

This is best when it's cold morning, you're outside and a granny near a subway station exit sells these in a stall. You get one of these and you walk away as you have a busy day lying ahead of you. You take a bite.

[@xnappy4564]

I don't know how or why this popped up in my recommended but I've been blessed. I can't wait to make this.

[@MediCake]

what a lovey video to discover this channel with. I just had to make some milk bread and give this a try. the egg looks amazing, thank you for making this!

[@carlwest859]

. Sugar is an amazing support flavor just like salt is. Small amount can go into any cooked dish to bring out the taste. Man I appreciate all the neat foods you improve upon.

[@farmageddon]

Thanks, Carl! You're 100% right about sugar! Vinegar is another great seasoning ingredient that is underutilized in Western cuisine! I hope you have a great day!! :)

[@Liednard]

Didn't Expect to ever hear "Bun integrity" in my life, or at least not unless engaged in a discussion about building a skyscraper out of bread 😅 Great vid, short and clear, I'm looking forward to give it a try!

[@asexualpanic_]

I'm definitely going to take that gochujang mayo mixture. I've made Korean Street Toast a while ago, but I definitely want to try this recipe. Jason, you've done it again, Lad! :3 Thank you for sharing your content with us.

[@yellowecho]

Love your content! This sandwich looks delicious - I've gotta try it.

[@farmageddon]

Thank you!! :)

[@goodguygto]

Hooray my first video since I've been subscribed!!👍👍 I'm glad you're in the kitchen today!😲 Because I'm hungry!!😋😋

[@farmageddon]

Thank you so much! I sincerely appreciate your support!! :)

[@goodguygto]

@@farmageddon You're welcome!👍👍✌️😲😋😋🥪🥪

[@Kmurray9244]

Thank you Sir! Yes!! 1) TOAST BOTH SIDES... for one, it's important for this sandwich specific... but people that only toast one side of a grilled cheese should not be trusted ! 2)The sugar is absolutely essential on Korean Street toast.. I'm a little "Iffy" on the kimchi ketchup but I'm absolutely going to try that... but the sugar is really the key to an experience that is so surprising.. 3) Korean "ham" is not like American ham, and we even have several kinds of processed products that are called ham, and of course there is "country" ham, and ham steaks.. so... use Canadian Bacon, it's awesome!! Also this sandwich is surprisingly good with just bologna... in fact my daughter prefers bologna.. but Canadian Bacon is perfect.

[@sugartab]

Your channel is incredible. You're creating content that actually helps people learn to cook, contrary to your peers! You are excellent at making challenging recipes feel approachable and easy. You write recipes that anyone could cook, no matter what economic status, and you still allow room for people to expand their technique! Also, your extensive knowledge of youtube marketing, video making, and presentation makes me wonder how soon your channel is about to explode. im obsessed-- i'm sending all your videos to my boyfriend saying "WE HAVE TO COOK THIS" 😅 I sincerely hope the youtube algorithm gods bless you and give you the opportunity and access you deserve. I would LOVE to buy your cookbook, when it is published. ❤

[@farmageddon]

Thank you, Abe! I was going through the comments looking for ideas and I just saw this! That is so kind of you! Tell your BF I say hello!

[@madpleasure]

I love your channel and have tried so many of your recipes, thank you so much!

[@Spinarspb]

Wow, very cool recipe, thanks! Going to try it on the weekend surprise breakfast)

[@noneyabidness9644]

I just made kimchikraut. A kimchi-inspired sauerkraut. You'd be surprised how well that works. (Basically kimchi, but made without fish/oyster sauce or any other vegetable/fruit except for cabbage/onion/garlic/peppers.)

[@Terrible_name]

I only clicked on the video for that egg patty I saw in the thumbnail, and by god did you deliver

[@estusaddictedknight7084]

When I glance over the thumbnail I was like what In the god all mighty is that half weel of cheese!? Then I watch the whole video then my mind was blown, this is a amazing recipe video, what a unique way cooking eggs never seen it before looks incredible.

[@farmageddon]

Thank you! I hope you enjoy the sandwich! :)

[@NameIsZ]

From my experience of making crispy grilled cheese sandwiches, I recommend using a light layer of mayo spread out on the toast instead of butter. It'll crisp up, and vegetable oil from the mayo oils the pan. Of course if you like the taste of butter in the bread, go for that instead, the mayo from my taste buds the mayo gives the bread a neutral flavor while letting the inside fillings be highlighted more.

[@cheyennerafterq]

More videos, PLEASE!! I love them!

[@Drillmaster34]

A very clear and well made video. Very easy to replicate.

[@glzach100]

My friend dilute the gochyugang into hot water to loosen it off the spoon and thus making the mayo incorporate easier. Best, George

[@leokim1458]

This is actually quite amazing! Dare I say, it's genius level!

[@innerlude]

Nice and streamlined. This was fun to watch. I learned several things from watching. Thanks you just got a new sub.

[@EricAdamsonMI]

Looks great! thanks for sharing. 👍 Please learn the difference between silicon and silicone. The former is a brittle mineral. The latter is a floppy, heat-resistant polymer.

[@flatline-timer]

Gochujang mayo is amazing with everything!

[@flutterbree]

I lean my toast up against the toaster for a couple minutes to let it cool. Glad you do something similar 😊

[@A.nony.Mouse2]

I'm always up for trying something (sugar) it sounds like the perfect contrast to the other flavors! Thanks for the tip!

[@Bobistheone1]

The main thing I would recommend is heating up each side of the ham, like the toast, to make them more crispy before adding the cheese. Also, doing the ham before a lot of other stuff leaves a nice flavor in the pan for anything coming after it.

[@ryanbails2424]

that steamed egg patty is next level. thank you.

[@Theeightmilebend]

Wonderful video as usual Jason. Happy New Year!

[@farmageddon]

Thank you! Happy new year to you too!