Stay-at-Home | We "Travel" to Vail, Colorado – Our First Trip Together

hey guys it's Michael and Chloe andtoday we are reminiscing and going back in time to Vail Colorado our first trip togetheryeah was our first trip together yeah and you were very impressive because we were dating at the time, meee, and one of the three jobs she had was

flight attendant and eventhough we got a Southwest flight which is not your airlinebut everyone was very, it's very like clicky culture we're like if you're inthe in-group family they'll take care of you we flew out to vail oh yea we'll get standby flights you don't have to pay

we'll just get on the thing and they'll take care of us it was a great system it worked out justfine and the fabulous flight attendants it was a morning flight so you're likedelivered us orange juice and vodka i think was like a line up yeah here it was

way too muchit was far too much which is counter intuitive cuz we're now filling up flasks with red wine it's not because we need to drink right now but getting to that story in a moment but yea so we flew to vail and Michael had invited meto go

because you'd already have that trip planned yes i don't recall, I believe you, yea because you were going to see your brother so we went out with my brother Joe his wife Mary Katherine one of his best friends Mike and his wife Katie so Vail where it turns

out doctors have aconference for some reason in Vail but in any case they had got a niceplace to stay so we're gonna tag along had a great time we started off the tripwith one of my favorite winter sports snowmobiling had a complete blast goingthrough the backcountry on such

a gorgeous day and we also had a couple ofdays of skiing planned for the rest of the trip even have like a service thatyou because we're not going to travel withskis or at least I didn't you brought yours yeah but they have people that come if you'regonna rent

they like show up in your condo to size you and give you rentals so your not fighting oh yeah like so boujee this is the most boujee pretentious this man is fitting your shoe Michael I felt like Cinderella I was the bell of the ball, does the shoe

fit yea then I was happily married ever after to Steve the guy that works in the ski pro shop in Vail it was delightful, that's about one glass of wine in a flask, if your going to put wine is a flask which nobody should ever do or do

a large flask holds about one glass of wine we had an AirBnB no it was a condo he rented a like a three-bedroom reallynice condo right there I think it was part of the conference oh okay yea lovely little place right there on the slopes like a

minute like you walk out and you're on theslopes but with this whole thing we needed a pretentiousness warning this is a superpretentious like all of it was super boujee not something we could afford generallyclearly our norm no there you go there you go but it was just on

the good graces of other people really we got to do this number one her fly me out there number two you like my brother put me up because the conference paid for theextra thing I'm a basically we're paying for like lift tickets and food and beverage it was

very nice and the food was boujee I was gonna tell us sir why we'redoing flasks oh you're gonna hop right into your okay okay yeah let's go for it so what we're doing today is steak and wine and the reason was because we're skiingwe've learned at the top

of Vail there's a really nice little Lodge with a kindof do-it-yourself barbecue it's a legitimate just iron-grate barbecue withcharcoals that they've got going yeah and you can get from the lodge like kind of frozenpatties you can bring your own some people will just grill stuff and so people

werebringing like frozen hot dogs and frozen burgers there was a lot of hot dogsyeah and just kind of grill those up and we were like we need to step this up anotch absolutely but we're not going hotdogsand hamburgers we're gonna ski it and in the backpack nothing wrong

with hotdogs but we did a little step up got some really good ribeyes and threw them in the Camelback and in the backpack a quick ziplock yeah and it turns out when it's freezing outside and it's snowing it's gonna keep on your back it's notgonna get in too

hot no need for ice yeah your steaks will be fine so actually itwas a t-bone I think I remember bones being in it it was a t-bone yes a couple of t-bones yeah show the photo of Joe crunching down on that steak oh my gosh it was amazing

and we just brought up flasks of wine and obviously no one drink where you're skiing but you're gonna sit down for an hour and pass around a flask for everybody you can sit there and burn it off in under an hour and that flask got passed around so

over the course of anhour you had half a glass of red wine you got some red wine oh yea want some there was never a no this was pre-pandemic so people were like oh yeah I don't mind drinking out of your flask you're just passing a flask around

with 30 strangers wait do I geti get the small one, well it's off of body weight I'm a more chunkier fella here it'll be less no you're not you're taller man it's the muscle difference oh god oh and we are doing Robert Mondavi a very regal they only

make four millionbottles of this no no yes but it's a private selection its a private it says right here it's agedin bourbon barrels that I got at the Costco, the Costco does good, sante no that's actually pretty goodyou can taste a little woody in the bourbon barrels it's

not too sweet I'venever other than the time with you before had wine is a flask before no not a thing not the usual no it should not be but reminiscing on Vail and one moment skiing in Vail the end for the steak portion we're we have agrill we're

not gonna do that we're going to try to better ourselves a little bit, we're not, no we're gonna sasu-vide or as properly pronounced sous-vide because we have the gourmia bought once again by your brother it was a gift from your brother I got into sous-viding family knows this

guy buy him a lot of cooking stuff you're good to go not clothes or video games I want cooking stuff we're doing filet mignon so should I get a ziploc bag we'll throw this together and then in about, you gotto judge the thickness of the steak what I

would like to do is sous-vide this upso you get it to a temperature to where it's totally cook by the way we're using freezer gallon ziplock bags it's a little more umph to it, it's a little more classy, let us know if we're killing ourselves with plastic but

this is what we do so we're going to dump into that butter garlic oh am I doing it yea you are raw meats what I know you don't like the feel of raw meats I may do a touch of teriyaki sauce okay she's making a face it's sweet

it's I think that makes it tenderized adds anice little saltiness to it too so we'll see we're also going to do baked potato and asparagus but really who cares about things that didn't have parents sorry vegetarians actually baked potato makes a meal oh I love potatoes and asparagus

and all the sides yeah but the reason we'redoing this is to reminisce a little bit about Vail at the top of the mountain ski lodge yes we are that is meaty throw that in there we'll get water up to a really high temperature those are about an inch

and a half thick so you've really got to be careful with how thick the steak is, again Michaels, mine she's going to take the one that tastes the best no no you said garlic am I doing all this are you just standing by no while you get that

I'm going to get some Kikkoman four garlic we love garlic so we add we just double the garlic ever time the recipe calls for it sorry I've never had flight school inPensacola ever had teriyaki in something someone had it for a flank steak orhave a party we were

doing I was all but it came out amazingly so I'm gonna throw that in there see what you think you may veto it for future applications we did not do this in Vail no we didn't it not, it's not authentico, it was just straight-up gonna old school

here I've had this thing forever but it's apampered chef garlic press it's amazing you don't even need to peel this thingyou're just gonna press it and it just goes right in there done and donereally easy just pull out the actual fiberious bits it just comes right apart and

then you'reon to the next and this is your dad grew this garlic right, my dad grows a lot of garlic good stuff and thats it can you get a little knife so your done you just take a little knife boomtablespoon and a half brilliant so we're gonna heat

up a pot of water set that in there forabout two hours I think I'm gonna go with 135 then we're gonna pull it outthrow it in the freezer because yeah it sounds like you don't want to do thatbut you should because you're gonna get the outside temperature down

becausewe're kinda wanna sear it you don't want to eat boiled steak, boiled steak is gross, note, boiled steak is gross, boiled steak is gross get the steak decently cold for a few minutes then sear it okay lets go it's gonna sit in a little hot tub theirlittle beef

hot tub and it's gonna be there for about two hours so while the steak sous-vides we're going to do potatoes and asparagus in the ovenMichael does a more elaborate and entertaining stuff so we're here goingto just do a quick chop on the ends I either break them like

do a little snapand break off the end or I just don't quick chop and so I kind of feel likesince they're all lined up ready to go I'm just gonna do one a quick chop you want to get off that very tough end nobody wants to eat that

a little salt pepper olive oil so potatoes really quick easy-peasy one peice of foil potato on salt Olive Oil turn over more olive just to keep it nice and moisturized seal it up done these guys are going to go onto a bakingsheet and I just did aluminum foil

quick and easy clean up and a little what is this called little oven rack I'm just going to lay them around here because again again salt pepper and olive oil asparagus is all prepped and ready to gonot going to put them in yet they take probably about 20

minutes orso and then but the potatoes take a lot longer and so we're gonna toss those inright now both of these straight onto the oven rack and heat it at 350 probably about 50 minutes in and sous-vide has about an hour left or under to go so we're

getting there so that's it and back to more Vail photos thanks guys oh Vail I love Vail love Vail and I love him too alright and that is two hours on thisbad boy now it's perfectly cooked all the way through but non-delectable noone wants to cut in too

sad a little wet steaks which it is right now but it'sgonna be fabulous don't you worry beef we're gonna makeyou fabulous it's gonna go in the freezer just so we don't burn it all theway through when you throw it on a hot skillet now we're going to go

ahead andcombine the potatoes in the asparagus what we're gonna go ahead and do iswe're just gonna pull the potatoes out and unwrap them for the next 20 minuteswe only put them in for about 30 so and we're gonna unwrap them Michel likes alittle more I like a crunchy

skin, I like a crunchy skin, so we're just going to unwrap these andthen we're just toss them right on to that that pan and right with theasparagus simple easy again aluminum foil top season for about20 minutes Alexa set timer for 20 minutes for thepotatoes she's fabulous so what

we do is we have a cast iron it's a little camping stove wenormally throw over a campfire you get something a rocket hot what we're gonnado in this case is sort of burner right below it you can't see that but drizzleit with some oil we're gonna try to

get as hot as possible to see those steaksso it's not just sitting and its own liquid two methods telling ya ready itis you can throw some water on that it'll kind of turn this steam pop andstart to sizzle or there is the popcorn method if you throw some

kernels of popcorn on there if I talk like this it becomes even more super hot ah yea cast iron but I just reflecting on when we went toVail we did a place called Beano's which does not sound the most upscale placebut it absolutely was it's definitely like a

Google four dollar signs out offour dollar signs type of place and your first hint that you're gonnabe spending a lot of money is the fact that you get on a snowcat and Chloe wasdressed to impress it was you're still initially firstdating so I think she had a low-cut

dress and open-toed high heelsoh you can hear the water starting to go it's very excited at this story and shewas not ready for the snowcat but it gave me a chance to be like come a littlecloser I'll keep you warm and that's what we did it and we

got to the top ofthe mountain and the place Beano's was outstanding food I think we had far toomuch wine my brother Joe at some point if memory serves started to sing or hadsome paid someone to sing it really doesn't matter but it was fantastic wetook the tram back

down to the bottom she was like alright I'm gonna go aheadan ice skating rink that was there at the bottom of the hill and our buddyMike took her out because I was like hell no I'm gonna break my leg Mike was more athletic and he got out there

and two of them cut a rug it was pretty awesome alot of places would do ice carving so you'd have these clear things like justcrystal clear ice covering benches you to sit on take pictures sit on for threeminutes because honestly your bums gonna freezeso no this is starting

to smoke pretty good oh that's hot so screw the popcorn put it off to the side that may be bad popcorn but that is absolutely ready if it sizzles that muchyou're ready to sear so I'm gonna do a minute thirty second on each side oh popcorn oh there

it goes I told ya all right now we're flipping them oh man that's really seared its been a whileAlexa set timer for in one minute everything else should be done I'm just gonna fork test and those are solid and for the potatoes that perfect perfect sowe're going to

pull those out and plate them up very easy I like the sides job done and done slashing up a little gorgonzola I like acheese that hits you in the face so we're gonna throw that on top of I don'tknow potato or the steak I don't know depending on

what we feel, probably the potato, you are spicy alright again thank you guys so much forwatching and subscribe and like if you like steak and please go and check outVail whenever you get the chance it sounds pretentious for Vail and steakand everything but it is not you can

do it on the cheap if you really want to unbelievable fun place to go whether you want to spend ahundred thousand dollars in the weekend or two hundred it can be done hot dogs and buns hot dogs and buns and wine in a flask Cheers cheers honey love

you