BETTER THAN TAKEOUT Chicken and Mushroom - Mum and Son Professional Chefs Cook

Поділитися
Вставка
  • Опубліковано 29 жов 2024

КОМЕНТАРІ • 207

  • @ZiangsFoodWorkshop
    @ZiangsFoodWorkshop  7 днів тому +14

    Make sure to the LIKE BUTTON, its totally FREE and helps loads, it actually does so please don't ignore it :) thank you in advance

    • @geckolor
      @geckolor 6 днів тому

      does it help with your ENGAGEMENT??? chin, you're a twat.

    • @matthewbannerman5958
      @matthewbannerman5958 4 дні тому

      Look delicious, u
      I have both your books which are both well thumbed and splattered lol one question? What is the induction hob and non stick wok you use? Is the hob powerful?

    • @lordcharfield
      @lordcharfield 14 годин тому

      I don’t always comment, but I trust you more than any chefs of any background on the internet! Many thanks for all you do 🙏

  • @marksheeran1717
    @marksheeran1717 6 днів тому +7

    What a great team you make, always a pleasure to watch you working together. And your food always looks so very good and tasty. Thank you.

  • @MartinvonBargen
    @MartinvonBargen 6 днів тому +6

    When I was a kid back in the 1980s, this was my mum's fave meal from the chippy. It took me years to taste some as I was never a fan of mushrooms. Deffo gonna make this and cook the onions in the wok too. Ace video as usual. 🤘🤘

  • @atomicgaming4623
    @atomicgaming4623 6 днів тому +9

    You are really lucky to have such a cool mum these days it feels like all mine does is shout at me

  • @lisachloeadi
    @lisachloeadi 5 днів тому +3

    My daughter used to order this, so i thought I'd give it a go.
    Absolutely spot on, we all enjoyed it & that was my second attempt at your recipes.
    You both are just so lovely. Your way of teaching is exactly what i need, so thank you both! 😊

  • @Mikeyg2070
    @Mikeyg2070 6 днів тому +3

    Thank you both for this , i was doing a chicken and mushroom stir fry tonight anyway , and now i am doing this now instead . @MSG massive ✊💜

  • @fattmatt200
    @fattmatt200 5 днів тому +1

    I like to include a few slices of water chestnuts for a crunch, though I might be mistaking a different dish. Great video ( as usual). I have been using more and more of your techniques in our pub restaurant.

  • @leeball4585
    @leeball4585 6 днів тому +13

    You forgot to mention the garlic powder for the velveting too - it just suddenly appeared! Perhaps it got lost in the edit?
    Great vid though guys, will try making it this way soon.

    • @coolerkin
      @coolerkin 6 днів тому +2

      I wondered what that yellowish powder was!!!

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому +5

      Yeah I did! Using new software as you can probably tell and must of deleted that

    • @stiffchocolate7546
      @stiffchocolate7546 6 днів тому

      ​@@ZiangsFoodWorkshophow much garlic powder

    • @LAUGHINGMAN91
      @LAUGHINGMAN91 6 днів тому

      literally just typed out "whats the yellow?" but scrolled down before i hit send LOL top comment 👍

    • @terrytucker6484
      @terrytucker6484 6 днів тому +1

      Ohh is this the keyboard chef you was going on about lmao, you guys are quality and you don't have to explain your selfs. Good video guys.

  • @geoman8912
    @geoman8912 5 днів тому +3

    Iv was awake at 5am seasoning my new wok, got my new clever and has to ship shaoxing wine as nowhere has it..I had 2 Chinese markets in Glasgow (big cash n carry types mathesons was sold out and SeeWoo shut down..thank god for Amazon next day 😂😂 velveted chicken in fridge now..msg at the ready...I think an early dinner today..another great video guys🙏❤️❤️❤️that was alot of ginger😂😂

  • @gunarmeyer9954
    @gunarmeyer9954 6 днів тому +1

    Superb . Another one for the book. Thank you very much. 🙏 Every recipe you come up with is excellent and unmatched .Love from Scotland .

  • @finnon5
    @finnon5 6 днів тому +1

    Beef and mushrooms is what inspired me to start chinese cooking years ago. Mushrooms are lovely Chin!

  • @grahamcharlton861
    @grahamcharlton861 3 дні тому

    Wife's favorite Chin so no doubt gettting made through the week.
    Class video as usual.

  • @Jepse89
    @Jepse89 4 дні тому

    These two are great and their online shop is superb

  • @suebell4624
    @suebell4624 5 днів тому

    I'm really loving these better than takeaway recipes so far not had a bad one...not that I ever expected to with yout videos.

  • @alexandermiddlehurst6312
    @alexandermiddlehurst6312 6 днів тому +1

    Gonna have to do this 1, considering how amazing your 'best satay' version is, this is a must try! 😋

  • @angieroberts3401
    @angieroberts3401 2 дні тому

    Just did this tonight absolutely delicious 😋

  • @sonyavincent7450
    @sonyavincent7450 4 дні тому +1

    A new Asian superstore has just opened near me a week ago! I went yesterday and bought the ingredients for this! Such a cheap shop, and they sell spring onions by weight and not in bunches! Same for asparagus.
    I'll let you know!

    • @sonyavincent7450
      @sonyavincent7450 3 дні тому +1

      I made it! Absolutely epic. The only variant was I didn't have MSG because I knew I'd never find it in the giant shop and there was no staff member free to ask! I served it over fresh hokkien noodles! It lasted two nights because I'm a medium eater not a huge eater. I'll be making it often, tysm! ❤

  • @DCG-Holography
    @DCG-Holography 4 дні тому

    Excellent! I have just had it for lunch, with boiled basmati/jasmine rice. I skipped the spring onions, as not being cost effective, given the price of them. I added some chopped red bell pepper and four fresh red Thai chillies. I have enough fresh ingredients in my fridge to have it for the next five days 🙂

  • @angelamcnaughton2449
    @angelamcnaughton2449 6 днів тому +1

    Looks delish will definitely be trying that.

  • @jessejames1999
    @jessejames1999 5 днів тому

    That looks amazing , proper hungry now after watching this . Quality

  • @Anne.2024
    @Anne.2024 13 годин тому

    You and mummy are fabulous ❤❤

  • @Jonesp-u5p
    @Jonesp-u5p 4 дні тому

    Chicken and mushroom with oyster sauce, with rice, make it often, easy to do and tastes great, love the banter guys 😂👍

  • @colinmills3175
    @colinmills3175 6 днів тому

    Thanks again C and C 👍👍
    Yes Colin is one of those people who continually keep food moving in the pan 😒. Live and learn

  • @smclafc
    @smclafc 2 дні тому

    I’ve been subscribed for a while now and think yous are doing a great job. Fantastic channel and should be over the million subscribers mark. I’m sure it will happen though

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  День тому +1

      Thank you! And I think it’s because we’ve always used MSG, which means lots of people hate it

    • @smclafc
      @smclafc День тому

      True, crazy how msg still has that evil stigma tagged to it

  • @PeteFindsObscureStuff
    @PeteFindsObscureStuff 6 днів тому +1

    Another great tutorial folks.

  • @marswalkerpilot2303
    @marswalkerpilot2303 6 днів тому

    Thats dinner sorted for me then. Thanks for another great video and recipy.

  • @Legendarysetsandtapepacks
    @Legendarysetsandtapepacks 6 днів тому +1

    Thanks as always!

  • @markbrady9902
    @markbrady9902 6 днів тому

    Love your vids, definitely going to try this one ☝️

  • @NeilBates-k3t
    @NeilBates-k3t 3 дні тому

    This is one of my wife’s favourites I shall try your method I hope I don’t ruin it but I like to add a quarter cup of garden peas

  • @R4GEMcOc
    @R4GEMcOc 6 днів тому

    Thanks so much for this... You guys rock.

  • @tellitlikeitis-rg4ny
    @tellitlikeitis-rg4ny 6 днів тому +2

    One of my favs i wouldnt be without oyster sauce or mushroom sauce

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      We very rarely use it as it can be so strong, but when we do its a must for that dish

  • @John-o8c8t
    @John-o8c8t 6 днів тому

    Made this with #2 chow mein this evening, minus the ginger. It was EPIC! Thank you Chin and Choo! X
    Only thing missing was the intense wok hei that I've been chasing for ages. No wok burner but I have a plan to mimic that! 😉

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      Like me say Lots of oil, letting the noodles sit, browning of the msg

  • @lookingfordiscovery
    @lookingfordiscovery 6 днів тому

    I order this quite often! ... I make one of your dishes every weekend

  • @Mutley275
    @Mutley275 5 днів тому

    Looks great 👍

  • @mariabrown3409
    @mariabrown3409 6 днів тому

    Awesome thankyou

  • @basingstokedave4292
    @basingstokedave4292 6 днів тому +1

    yum and some bean sprouts would be nice and noodles lol

  • @coolerkin
    @coolerkin 6 днів тому

    That looks lovely...

  • @tullysika
    @tullysika 4 дні тому

    I cooked it last night, fantastic, stick to the recipe and you can't go wrong. I had a dish in china years ago, it was rice, chicken, sausage and mushrooms all steamed together. Do you ever do that dish?

  • @cragzuk
    @cragzuk 6 днів тому

    Just started watching this now. Chin you better try a Mushroom at the end !!!! :D

  • @orionpitman3369
    @orionpitman3369 6 днів тому

    HI good video had your book today got the complete set now IE 2 will look this recipe up if not the same as the video not a problem as I save all your videos . thank you 👍👍👌👌

  • @RichardHayhoe
    @RichardHayhoe 6 днів тому

    Hi guys. Could you please cook chicken chinese style. The one served with beansprouts at the takeaways. Love the channel and best wishes.

  • @markphillips6554
    @markphillips6554 5 днів тому +1

    Hi do you have a video how to make a chicken curry and king prawn curry using Goldfish Chinese curry paste?

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому

      Honestly can not remember if we have a main video on it. I think we did a live stream using it

  • @Mutley275
    @Mutley275 5 днів тому

    I'd love to see you do an 80's style Pancake Roll

  • @ukmedic
    @ukmedic 6 днів тому

    Awesome video love you guys

  • @Mark8v29
    @Mark8v29 6 днів тому

    You make an amazing team! Could you do two of my favourites which are salt and pepper spare ribs and crispy shredded beef? Oops just checked and you have already done these dishes.

  • @TheFerretsVarietyChannel
    @TheFerretsVarietyChannel 6 днів тому

    Yup another one I'm gonna do. 👌 Have you tried that Pepper X yet... I bought a curry and gonna try 😉

  • @anthonybroom
    @anthonybroom 6 днів тому

    Thankyou again.. 👍👍👍

  • @--SD--
    @--SD-- 6 днів тому +1

    I'm gonna put Strawberry Jelly on mine, and English Mustard on the strawberry jelly. And add some cheese. Then garnish it with prawn cocktail crisps. Cos I CAN!

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому +2

      DO IT, FILM IT AND POST IT LOL

    • @--SD--
      @--SD-- 6 днів тому

      @@ZiangsFoodWorkshop Ha :D I've eaten some crazy combinations, the way I see it is if I like it then it's fine. As for a video idea, my local takeaway has (as 64D on the menu lol) something called "Salt and pepper crispy Chicken (dry and hot) - and it's delicious. Stingy portion, but awesome. I'd like to see a video on that. And if it's not EXACTLY the same as my local takeaway which you've never been to I will verbally abuse you in the comments ;)

  • @drunkulasretrofuntertainme4746
    @drunkulasretrofuntertainme4746 6 днів тому

    I love hearing people say jibbons. All my family say it but the term seems to be sadly dying out. I'll definitely be making this. I'll also say I'll put some cashew nuts in it but completely forget because I always do.

  • @alexandermiddlehurst6312
    @alexandermiddlehurst6312 6 днів тому

    For new recipes, have you done a Hong Shao Rou braised pork video? Would love to see your take on that badboy 🙏

  • @rigger314
    @rigger314 6 днів тому

    Looks like a great dish mate, I just hate fungus of any sort.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому +1

      Same here

    • @rigger314
      @rigger314 6 днів тому

      @@ZiangsFoodWorkshop Love anything with chicken though. I made sweet and sour chicken about a week ago and loved it

  • @DanDan-jc3it
    @DanDan-jc3it 2 дні тому

    Love your videos but I have to ask, what is the knife you’re using? I’m a huge fan of knives and that looks really comfortable to use.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  День тому

      They don’t sell that anymore, we’re looking for another so we can replace it

  • @lafluerpeter9
    @lafluerpeter9 6 днів тому

    Great recipe, I just got an induction and am getting to grips with it. When you heat up the pan, what setting do you put it on? mines a 1-9 and I feel if I set it to 9 I'm gonna have a bad time 😂😂 same with things like noodles and rice.
    Sorry for the noobish questions but I'm coming from an electric hob oven where temp control is hard work. that's the one thing I've liked about the induction.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      always on the very highest setting, just take practice to work to speed

    • @lafluerpeter9
      @lafluerpeter9 5 днів тому

      @ZiangsFoodWorkshop Just cooked this, but as I thought 9 was a no-no, way too hot, oil sputtering, down to a 5 was just about right.

  • @davidl9951
    @davidl9951 6 днів тому

    I’m very tempted to make this dish after seeing the video. I like the look of the knife/cleaver you used. Does it have a specific name - I have a cleaver but the blade is too large.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      amzn.to/48htYHo they don't do the colour handle we have anymore but this is the same make

  • @Jason-zh7wo
    @Jason-zh7wo 6 днів тому

    I dont normally eat mushrooms but i would eat this dish 😋😋

  • @davepoole5582
    @davepoole5582 4 дні тому

    Mate !!!! Some how, im not getting notifications now ???? But to see your shows are ace.....(And a brain fart) ?? Hahahahaha..... what a dish... Big loves to you and your mum mate.
    And ........... Back in the day with my old gran (From HK) we used to eat (chow fan and cu-cu)???? But she was originally from Macau ??????
    Any ideas ???

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  4 дні тому +1

      Chow fan is fried rice, chow fun is fried flat noodles normally with beef

  • @TracySimon-uy9vx
    @TracySimon-uy9vx День тому

    What is the yellow coloured powder on the chicken in the clip you show after talking about the bi carb

  • @darrenparker8359
    @darrenparker8359 6 днів тому

    Yum Yum. What can you use to substitute oyster sauce? Also Recipes that use fish sauce? Thank you ❤

  • @samdoble66
    @samdoble66 5 днів тому

    Made my heart warm calling them jibons ❤️🏴󠁧󠁢󠁷󠁬󠁳󠁿 id love to try this but your right...they are the devils fruit haha

  • @daze1945
    @daze1945 5 днів тому

    Consistency of cut = consistency of cooking. (Usually) 😋

  • @sambomcl
    @sambomcl 6 днів тому

    Crunchy onions FTW. Boom!

  • @JacquelineBaylis1948
    @JacquelineBaylis1948 6 днів тому

    I live in Spain and find it hard to find spring onions, will it make a lot of difference without them? great video

  • @mastercook62
    @mastercook62 17 годин тому

    Does the method of leaving Bicarbonate on the chicken still apply to beef were you would use more I guess?
    And leaving it over night won't ruin the texue?

  • @markhickson9087
    @markhickson9087 5 днів тому

    I made the chicken and mushroom dish out of the first book, using pre poached chicken (again as per the book). It was delicious BUT the chicken texture and 'sharp' edges just weren't the same as I get in a takeaway. This looks more like the sort of stir fry I was doing before I bought your book and so I don't think it is going to give me the same texture as the bought dish. Now I don't mind buying from my local shop but it is 15 miles away and I like cooking so wanted to be able to replicate it. I've eaten Chinese dishes all around the world and in Manchester, London and Birmingham and it is still different than what I get cooking at home. It isn't so much the inner flesh but the external rounded edges, slight twist to the meat. Mine always seems flat if you know what I mean. What am I doing wrong???
    Great book by the way - what is different in the second book? I only bought my book about a month ago and there was only one book on your website at the time!
    Keep up the great work! Love you both!

    • @Storm47000
      @Storm47000 5 днів тому

      Are you velveting the chicken first? I don’t get sharp edges.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому +1

      That means there probably doing the other version that’s in my second cookbook in terms of chicken

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому +2

      No takeaway velvets really, they’ll used 80-60% meat content breast, which many think is bevelled but it’s not, it just pumped with water to make it super tender and it comes in raw

    • @markhickson9087
      @markhickson9087 День тому

      @@ZiangsFoodWorkshop thanks for the reply. Love the first book.

  • @mattreeves8302
    @mattreeves8302 6 днів тому +1

    Weird, i was just velveting my pork for pork a and musroom dish and this vid dropped lol

  • @soumo20
    @soumo20 6 днів тому

    I live in Finland. I want to buy your recipe book. Could you ship it to Finland if I order it from the website?

  • @nc4764
    @nc4764 5 днів тому

    What did you put in between the soya sauce and bicarb?

  • @PKP1
    @PKP1 День тому

    This could be an amazing filling for a 🥧

  • @kscifo
    @kscifo 5 днів тому

    Any plans on shipping to Ireland from your online store?

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому +1

      No sorry custom codes mean that one international order takes 3 times longer to pack

  • @mongychops68
    @mongychops68 6 днів тому

    Reyto, have you edited out the addition of garlic powder?

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      already answeered in another comment a few hours ago, i must of actidently deleted it

  • @MarkPadgett-u6h
    @MarkPadgett-u6h 23 години тому

    Hve you done a prawn toast recipe. My last attempt was a disaster.

  • @maryryan3501
    @maryryan3501 5 днів тому

    I tried to order your book via your website as advised but delivery to Ireland is no longer an option. I've been watching your videos since the beginning
    & have tried many times to order your book but it was sadly out of stock!!! HELP 😅 I'd love your book...... ☘️☘️☘️

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому

      It’s only sold on our webstore as we are self published, email contact@chinandchoo.com and they can help you

    • @maryryan3501
      @maryryan3501 2 дні тому

      Thank you for your reply..... I can't wait to get my hands on your book..... I love your channel. Fantastic!!!!

  • @gcampbell7790
    @gcampbell7790 5 днів тому +1

    Roast Duck and Mushroom has been my go to takeaway for over 20 years. I love the fatteness of the duck skin and dark meat over chicken

  • @fillistine
    @fillistine 6 днів тому

    MSG massive ❤

  • @bonesjohn5477
    @bonesjohn5477 5 днів тому

    i wont be making this as it has mushrooms in it, but it does look well made

  • @tedmac8049
    @tedmac8049 5 днів тому

  • @richp5484
    @richp5484 5 днів тому

    i'm a keyboard barber, mate, sort out that Barnet

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому

      I’d care if you were anyone i care about 😂😂😂😂

  • @seano4977
    @seano4977 6 днів тому

    Genuine question here. I know this seems an odd question given the name of the sauce but does adding Oyster sauce to the dish give it a fishy taste? For example, I don't like fish. I know Worcestershire sauce which I love has anchovies in it but it's not a fishy sauce. Is Oyster sauce a similar thing?

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому +1

      Kind of fishy but not really, it’s really difficult to explain

  • @wayneallan7189
    @wayneallan7189 6 днів тому

    What was that velveting technique again found it hard to understand

  • @mandys1962
    @mandys1962 3 дні тому

    Why is this version your doing different to the book verson? I'm confused lol

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  3 дні тому

      We do all versions. As there are so many ways to do it, we’ve done the book version before as we mentioned :)

    • @mandys1962
      @mandys1962 3 дні тому

      @@ZiangsFoodWorkshop okey dokey xx

  • @theguynextdoor4978
    @theguynextdoor4978 4 дні тому +2

    The reason why professional chefs toss the ingredients also has to do with the intense heat. An average home gas stove is about 10-15000 BTUs, and commercial wok burners are often 100-150 000 BTUs. They toss the ingredients so as not to burn them. For induction, ceramic, and domestic gas hobs, we need heat. Chef Martin Yan always said: Stir-fry, not STARE fry. But I'm afraid I have to disagree. On home stoves, it's Stare a bit, stir, stare a bit, stir. I only do a quick toss at the end to incorporate sauces and coat all the ingredients before serving. Commercial Chinese kitchens need to keep the ingredients constantly moving to avoid burning.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  4 дні тому

      Yes we’ve explained that before, you at home are not on 45kw burner, so we’re teaching you how to cook at home which is 3kw at most, you have to change the way you cook appropriately, this isn’t news to people that watch us regularly, we’d also never use on stick on our 45kw burners because it would literally destroy them, and flipping means you don’t have to stir, we literally cook in professional kitchen everyday 😂 also flipping is much easier way to make sure the other side browns, stirring only can mean that the ingredients aren’t turned properly, or you can spend the extra time taking the heat out the wok by stirring, up too you

  • @MrDuckula71
    @MrDuckula71 6 днів тому

    This channel would be so much better if they actually taught you how to make the dishes (gave the measurements of the ingredients) instead of just showing us how they cook it. I'm guessing the channel is more about promoting the book and the pay to view "receipt vault" rather than teaching us. Shame because their food ALWAYS looks so delicious.

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      Most like 99.9999999% of people can guess from the video

    • @MrDuckula71
      @MrDuckula71 6 днів тому

      Ahhh, so it's a guess the ingredients amount cooking channel then, and there's all those other stupid channels putting the ingredients in the description, the fools eh, why don't they all follow your brilliant example and let there follower "guess" the amounts to add, so so much better format and a great wee game we can all play along with, go you genius 👍🏻 😂

  • @spookybaba
    @spookybaba День тому

    I couldn't decipher the second ingredient added to the raw chicken. Subtitles say H T Missy Massive. So, what was it?

  • @ryanricardo
    @ryanricardo 6 днів тому

    🤗🍽

  • @kirkscott50
    @kirkscott50 5 днів тому

    Why use msg?

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  5 днів тому +1

      Because it’s the best and no it’s not bad for you

    • @Jepse89
      @Jepse89 4 дні тому

      You can’t achieve that real deal flavour without it

  • @basingstokedave4292
    @basingstokedave4292 6 днів тому

    and dumplings lol

  • @Robert-mt9jw
    @Robert-mt9jw 6 днів тому

    what happened to the wife?

  • @TJAY-vr2uq
    @TJAY-vr2uq 6 днів тому

    Am new and stupid lol what's msg? A got everything eles by the way it looked so so good my mouth watering really want that right now

  • @mongychops68
    @mongychops68 6 днів тому

    Wait...start again, wtf are the velvet ingredients again, cant tell what you are saying and it looks like a big pile of ginger powder

    • @ZiangsFoodWorkshop
      @ZiangsFoodWorkshop  6 днів тому

      same as normal, see are chicken velveting video, I have a new computer and software and messed this up, didn;t notice until it was published

  • @Bushy-73
    @Bushy-73 6 днів тому

    I cannot stand the feel of mushrooms, the smell of mushrooms and taste of mushrooms in my mouth..............IN MY MOUTH.
    BLEGH 🤮

  • @ScottishT
    @ScottishT 6 днів тому

    I loved this but mushrooms are disgusting. Im with you chin. Get them in the bin lol