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From YouTube: Ep 1 Shrimp Tacos Video, January 2021
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A
Hi,
my
name
is
connor
kelly,
I'm
from
station
one
b
shift
for
the
blood
city
fire
department,
I'm
here
with
morgan,
howe,
joshua
goo
and
chris
denton.
Today
we're
going
to
teach
you
all
a
little
bit
about
doing
some
fish
tacos
around
the
fire
station.
Before
we
get
started,
we
have
all
been
tested
for
covet.
We
all
have
our
temperatures
checked
and
everything
every
morning.
A
So
all
of
us
are
good
with
that
and
just
let
y'all
know
before
we
get
started
just
have
in
mind.
We
are
at
a
live
fire
station
right
now,
so
you
will.
You
may
hear
some
dispatch
noise
in
the
background
may
hear
some
sirens
in
the
background
and
we
may
have
to
leave
it
in
a
chip
to
get
started
with
the
fish
and
shrimp
tacos
we're
going
to
get
to
cutting
on
the
fish
and
peeling
the
shrimp.
B
Hi,
I'm
josh
mcgoohy,
I'm
get
this
fresh
maya
we
got
today.
We're
gonna
have
some
firehouse
fish
tacos
and
shrimp
tacos.
We
got
it
from
quality.
Seafood
came
on
the
slab,
so
we're
just
going
to
fillet
it
and
cut
it
up
in
some
good.
B
B
Oh,
when
you
fly
and
you
fish
for
me
to
you,
do
you
do
want
to
fly
away
from
yourself,
so
you
don't
cut
yourself
when
you
sometimes
you
got
big
slabs
of
fish
like
this
see
this
bloodline,
you
kind
of.
If
you
get
you
a
sharp
knife,
just
kind
of
cut
it
out
of
there.
You
don't
want
to
eat
that
make
it
look
pretty,
because
you're
going
to
need
something
to
look
pretty
when
you're
doing
these
fish
tacos.
Personally,
I
like
to
cut
them
in
smaller
chunks.
B
B
B
A
So
I'm
gonna
get
the
peeling
on
our
shrimp.
We
got
these
from
quality
as
well,
some
medium
shrimp,
just
peel
them
and
get
them
ready
to
be.
A
A
With
us
cooking
with
shrimp
so
much,
we
have
learned
a
bunch
of
different
recipes,
a
bunch
of
different
things
to
cook,
with
shrimp
gumbo,
shrimp,
tacos,
shrimp
and
grits
shrimp
too,
face
shrimp
alfredo,
that's
just
a
few
of
them.
If
you
want
to
learn
any
more
just
watch,
forrest,
gump
and
I'll,
tell
you
a
little
bit
more
more
recipes.
A
So,
while
I
finish
peeling
these,
these
shrimp
we're
gonna,
get
morgan
in
here
to
start
on,
the
coleslaw.
C
All
right,
I'm
working
how
we've
got
our
we
got
our
cabbage
already
chopped
up
we're
going
to
mix
up
our
sauce
to
go
in
to
make
the
coleslaw
here
at
fire
parlor.
We
don't
really
use
per
se
measurements.
We
just
kind
of
go
with
the
float.
Do
whatever
feels
right,
so
we're
going
to
get
about
a
couple.
Mayonnaise
here
got
a
cup
of.
C
C
C
C
C
So
the
coleslaw's
pretty
easy
to
make,
but
here
in
this
room
with
all
these
guys
standing
here
staring
at
me
laughing
at
me,
it's
kind
of
hard
to
hard
to
make.
But
the
coleslaw
adds
a
nice
crunch
and
it
complements
the
fish
and
shrimp
tacos
really
well
as
a
slide,
and
you
can
put
a
little
bit
in
your
fish
and
shrimp
top
coat.
A
A
Okay,
starting
with
the
picot
with
the
tomatoes,
we
first
slice
them
up
and
then
we
we
dice
them
down
in
a
little
smaller
pieces.
It's
really
your
preference!
If
you
want
a
bigger,
smaller,
that's
all
up
to
you.
We
like
them
in
fours,
like
this
cut
there
cut
in
half.
Maybe
this
is
a
little
bit
bigger
tomatoes.
We're
gonna
go
just
a
little
smaller.
A
A
A
A
A
So
next
on
our
picot,
we
have
cilantro.
You
want
to
make
sure
you
wash
it
really
well,
so
then
we're
going
to
take
it
cut
the
end
off,
throw
it
away!
Then
we're
going
to
take
this
we're
going
to
cut
open
a
little
bitty
small.
D
A
So
so
after
you
get
it
chopped
up,
you
want
to
look
at
your
bowl
and
kind
of
judge
how
much
launcher
you
want
in
it.
Like.
I
said
it's
all
preference
thing,
I'm
gonna
put
about
half
of
it
in
there
and
we'll
save
the
rest
in
case.
We
need
to
use
it
in
another
dish
or
maybe
need
to
add
some
more
of
this
later.
A
A
A
B
All
right
so
before
you
get
started,
you
melt
your
stick
of
butter
down
or
two
sticks
just
depends
on
how
much
you
have
how
much
you're
gonna
cook
chris
right
here.
What
we're
gonna
do
is
just
take
these.
Take
these
fish
fillets
and
just
dredge
them
in
that
butter.
One
good
time
dip
them
down
in
there
got
our
shrimp
right
here.
B
So
just
take
your
mahi
put
it
in
the
bottle.
Like
I
said
you
want
to
get
your
grill
really
hot,
real,
real
hot,
so
it's
just
hot
and
fast,
quick
and
fast.
That's
the
key
to
blackened
just
get
real
hot,
throw
it
on
there
just
for
a
few
minutes
kind
of
like
steering
the
steak,
so
cruz
will
go
ahead
and
take
some
butter
run
it
through
there
real,
quick
and
throw.
B
B
B
B
Down
at
our
station
there,
like
I
said
earlier,
there's
there's
about
10
of
us
down
there
that
eat
a
few
people
that
are
around
the
station.
Will
chip
in
and
say,
they're
in
and
then
we'll
go
ahead
and
eat
with
us,
but
usually
we're.
We
got
a
bigger
griddle
that
we'll
cook
a
whole
lot
more
on,
but
worst
case,
we'll
do
this
two
or
three
times
just
so.
B
We
have
enough
for
everybody
to
get
fed
and
nothing
goes
to
waste
around
a
station
when
you're
blocking
these,
like,
I
said
the
hotter,
the
better,
usually
two
to
three
minutes
on
each
side,
once
you
flip
it
over
you're
gonna
know,
you're
gonna
see
that
cooking
that
bottom
side,
cooking
kind
of,
like
I
said
kind
of
like
a
steak,
you'll
see
him
cooking
from
the
bottom
up,
go
ahead
and
flip
it
and
it'll
be
ready
down
here
at
station.
One.
There
is
a.
B
There
is
a
bunch
of
us
that,
like
to
fish
chris
here
he
does
a
lot
of
charter.
Fishing
he's
been
doing
a
long
time
he's
actually
a
charter
captain.
So
he
does.
He
does
a
lot
of
fishing.
I
do
a
lot
of
fishing
myself
he's
more
of
an
all-star
guy,
I'm
more
an
inshore
guy,
but
you
know
both
of
them
from
each.
You
know
they'll
get
together
and
do
both
like,
like
I
said
these,
my
he
came
from
offshore
these
shrimp-
probably
right
here,
local
right
here
in
the
gulf.
B
When
we
do
go
offshore,
we
got
chief
williams,
that'll
go
with
us
and
he
can
throw
the
heck
out
of
a
mullet
that
he
catches
some
things.
So
so
so
sometimes
when,
when
we're
cooking
it-
and
it
happens
more
more
so
than
than
none
we'll
get
a
call
right-
slap
bag
in
the
middle
of
cooking-
so
we'll
usually
do
we'll
just
shut
it
down,
cut
it
completely
off,
and
when
we
get
back
we'll
pick
up
right
where
we
started
all
right.
So
this
this
fish
right
here
is
pretty
much
done.
D
B
D
D
B
Some
people
like
avocados,
some,
don't
I
suggest
it
when
it's
on
the
bottom
of
that
taco
and
eat
some
fish.
It
really
really
gives
a
good
little
side
flag
on
there.
B
Here's
your
shrimp
chip
good,
so
now
that
our
shrimp
and
fish
is
done.
We're
gonna
build
some
tacos,
while
our
griddle's
still
hot.
What
we
like
to
do
is
it's
got
still
got
a
little
bit
of
butter
on
there.
Just
throw
your
kind
of
clean
it
off
and
throw
your
tortillas
on
there
get
them
warmed
up.
B
Get
them
nice
and
hot
all
right.
If
you
don't
have
a
a
griddle
like
this
at
home,
you
can
just
use
your
cast
iron
skillet,
just
anything
to
throw
them
in
or
if
you
want,
throw
them
straight
on
the
on
the
burner.
D
B
All
right
so
after
you
got
your
on
there,
take
your
fish.