Ro: Hey guys, its Ro! Welcome to another Nerdy Nummies!

Today I have a special guest, Ro: this is my sister Mo. Mo: Hello! Ro: we got so many more request to do something frozen related Ro: specifically Elsa and Anna, so today Ro: Mo and I are gonna be making… da da Ro: princess Elsa. Mo: And Anna.

Ro: princess cakes Ro: Oh, put her little hand up, let’s do a high five. Ro: Oh yeah! Let’s get started!

Ro: To make this princess cake, the first thing that you’re gonna need are three Ro: different types of cakes. Mo: The first one is gonna be in an 8 inch round pan that’s one inch high, Mo: so it’ll look like this.

Then you’ll also an eight inch pan Mo: two inches high, so it’ll be a little bit taller and we’ve leveled them off Mo: so they’re easy to stack up. Ro: Mmhmm! And the third cake you’re gonna need Ro: is gonna be a round dome shape cake. We made this by putting our batter into a bowl Ro: and then look at that when you pop it out, boom! Ro: A little dome. And just remember when you’re baking your bowl cake to reduce your Ro: heat in the oven by just a little bit, Ro: and cook it for a little bit longer so that your cake doesn’t burn. Ro: Alright, let’s stack this cake together! Mo: Alright everybody, we’re gonna start with our two inch cake and we’re gonna put it Mo: on these spinners so that it’s easy to frost later.

We’re gonna take a small, round Mo: cookie-cutter put it in the middle, and then cut down, Mo: to hollow out the middle section. Ro: Perfect. Ro: pull that puppy out! Both: Ta-da! Mo: Oh my god, that looks Mo: delicious. Ro: As you can see we are making two princess cakes but you can just do this to one. Ro: Now you’re going to take your frosting. I’ve got a light blue frosting Ro: and Mo’s got a dark blue and you’re just gonna put a little frosting Ro: in between the cake layers like this. “wheeeeooooooo” Ro: then you’re going to take a spoon or spatula Ro: and just move it around Both: do-do-doo-doo, da-la, do-do-doo-doo, da-la, do-do-doo-doo, do-do-dee-dee-do-do-dee-dee Ro: Now you’re going to take your 8 one inch round and place it right on top.

We’ve already cut holes in Ro: the middle. Over dere? Mo: Hello! Ro: Herro! Ro: Press them down, and it’s okay if it’s a little messy on the outside because we’ll fix it later. Ro: And then you’re gonna frost again on the top and then we’re gonna put on our domes. Ro: now we’re going to take your dome cakes and we’ve also cut a hole on the top of these Ro: And we pushed it all the way through. Mo: Oops! Both: hahahaha Mo: I’m dropping crumbs! Ro: You’re going to line it up and put it right on the top, perfect! Ro: Now that we’ve got our cake layers stacked we’ve, got the princess dress Ro: all ready, we’re gonna make our crumb coat, which is just the first layer of Ro: frosting, and they call it crumb coat because it has little crumbs in it. And that’s OK! Ro: Because it’s the first layer, you don’t see it. Ro: So, take your frosting and this is where the spinner Ro: really comes in handy.

So, you’re just gonna lightly press Ro: a little bit of frosting out. Weee do do, all the way around, just spin your around Ro: and work it down the cake. Ro: Now you’re going to take your must-patchula, and you’re just going to slowly and gently Ro: spread it all the way around. Mo: And once you’re done frosting, you’re just gonna take your cake and place it in the freezer Mo: for about ten-minutes you and and it will help the frosting harden to help us Mo: When we sculpt and decorate the dresses. Ro: Now you’re going to take your dolls Ro: and, if you don’t have the Anna and Elsa dolls, that’s okay you can just get Ro: Barbies that have similar hair colors. One that has blonde hair and one that has Ro: kind of a red-brownish color Ro: And now we are going to de-robe them. Mo: Take her boots off, kick-back Ro: I feel so, like, creepy. I’m like, taking off her skirt, OK. Mo: You’re going to want to put the arms up to make sure that they don’t stick down in the cake and Mo: Ruin any of the frosting.

Ro: Put your arms up oh ah-oh oh. Mo: Put your hands up, playin’ my song Both: Butterflies fly away! Ro: Alright now we’re going to just stick them in, right down the middle. Ro: Weeeeeoooop Mo: Now that we have our beautiful sister princesses in their gorgeous gowns, Mo: it’s time to start decorating them. And I’m gonna start with some Mo: purple dyed frosting. Ro: Mmhmm! Mo: And Rosanna has some teal. Ro: Yeah, I got some light teal, and we’re just going to decorate the dresses to look like Ro: Anna and Elsa from the movie.

But, were going to get a little creative with it. You can decorate it Ro: how ever you’d like. I’m gonna do snowflakes and sparkles. Ro: And for Anna we’re gonna do little flowers Mo: Yeah I’m gonna do some flowers and um, foofy things on her dress. Ro: Yeah let’s get foofy with it! First thing I’m gonna do is I’ve got a tip, it’s number fotry eight Ro: and its kind of this long tip and you’ll see what kind of shape Ro: it makes. But I’m just gonna fill in, right here Ro: where she meets the cake. Ro: Kind of making a top of the dress, like this. Ro: I’m just going all the way around. Mo: I’m gonna start by making little balls that go Mo: around her dress to top off it. Ro: I’m gonna hold her hair, to keep it out of the way. Mo: Thanks sister! Now I’m gonna finish up by doing the same thing Mo: at the bottom of her skirt, for the outline. Ro: Now we’re gonna decorate, I’m gonna add Ro: some little bling and sprinkles for our ice princess over here.

And then Mo. Mo: I’m gonna start using the pink and decorating her dress a little bit more. Mo: It’s my favorite color so I think I’ll start doing the flowers and maybe, uh, Mo: I could put some pink over here? Ro: NO! She’s ice princess! Mo: Ok, you’re missing out, pinks the best Ro: Molly, let it go, let it go-oo! I’m just playin! Both: Ta-Da!!! Ro: Here are our Princess Elsa and Anna cakes! I Hope you guys liked em, Ro: If you have any other suggestions for any other Nerdy Nummies, Ro: please let me know, leave me a comment down below and I’ll do my best to make it happen. Ro: Also, a big thank you to my sister Mo, for being here. Sister, you did a good job! Mo: It was so much fun. Ro: High five! You can follow my sister on her Twitter or new Instagram.

Ro: I’ll put the links down below. Please send her funny photos because she’s new to the internet! Ro: So mess with her! I’ll be posting pictures of our creations Ro: on my Instagram, Tumblr, Twitter, Facebook and all of that. Ro: And if you create any of these, please send us some pictures because we Ro: love to see baking creations. Ro: We get a kick out of it! Did you like that? Mo: High kick! Oooohhhhhh!! Ro: hahahahaha Mo: Did you guys hear that? Ro: Was that your hip? Mo: Yeah! Ro: Was it like popping? Two thumbs up and a foot! Both: hahahahaha Ro: Alright, thanks again you guys! Bye-bye! Ro: A diguhdigadiguhdiga Ro: hahahaha ow! Ro: And now we’re just gonna dector….

decorate Ro: The Dresses? Hahaha I just picked my nose! Ro: ONE, TWO, THREE!! Mo: God dang it! Mo: Pumpernickel! Ro: Go! Go Mo: Now that we have our gorgeous… Ro: HAHAHAHAHAHAHA Ro: Wait, giiiirl get right! OK. Mo: OK Mo: Ahem! Ro: OK… Boom .

Today I made Disney princess cakes with my sister! I really enjoy making nerdy themed goodies and decorating them. I’m not a pro, but I love baking as a hobby. Please let me know what kind of treat you would like me to make next.


Dock To Dish, Innovating Sustainable Fishing | UPROXX Reports

Or it’s wide open or there’s very little management or there’s bribes or there’s… We call it IUU fishing. It’s Illegal, Unregulated and Unreported and that’s not to say, as a blanket statement, that all foreign fish is like that, but there are many hidden costs of the cheap seafood that you’re buying, when you buy from overseas. ERIC: Whatever you want to call it, it is very little management.

Let’s not even go into, like, how much fish they’re pulling out. Dock To Dish L.A. works directly with the local sustainable fisherman in the Santa Barbara area and we bring the fish directly from the fisherman to the top chefs in L.A. She lets the fisherman pretty much decide what they’re going to catch and then the restaurant, they’ll figure out a way to give them to people that they’ll enjoy. It’s impossible to predict what’s coming through the door. A fisherman of mine will head out for one type of fish, say, yellow tail or white sea bass and come back with halibut instead and that’s just the fisherman adapting to the conditions and what’s readily available in our own backyards. SHEN: It really allows you to sort of spread the fishing out over a number of different species instead of just hammering the same species in the same place all the time. I can tell any of my participating fisherman that whatever they find when they go fishing is something that I have a market for now.

Oh, what do we got? SARAH: All of the boats that we work with are owner-operated vessels, which essentially means that the person fishing the resources is the person who owns vessel and who’s on the vessel on a constant basis. SHEN: The boat we were just on this morning, Eric built pretty much entirely by himself and I think that’s a pretty common thing, for a fisherman to want to have their hands into every aspect of their profession or their hobby. Our boat is named the Unacceptable Risk.

SARAH: So I’ve known Shen and Weiman for a really long time. In fact, when they were 13-years-old, they were volunteers in the sea urchin lab that I was managing at UCSB. And what you do is you put a loop…. SARAH: So Eric Hodge has really taken Shen and Weiman under his wing and educated them about sustainable fishing, about the regulations and rules. I just graduated from Berkeley. I just graduated from UCLA. WAIMAN: My degree is in mechanical engineering. SHEN: Yeah, same thing. We were both mechanical engineering. I’m eight minutes older than Shen. We started fishing when we were about, probably like, six years old. Our dad, actually, also really loves fishing from when he was a child. SARAH: Instead of the industrialized seafood system, which is really 10 to 15 people touching your fish from the fisherman all the way to the market or to the restaurant or to your plate, I wanted to be that one source. I would say that industrial fishing, in general, even if you want to have sustainability in mind, your decisions end being mostly financially driven versus what’s actually good for…for the ocean or for your fellow fisherman, stuff like that.

Connection to the resource and the management and stewardship of that resource is lacking. How many pounds we got, 25, 30? Woo. There’s so many steps between the person catching the seafood to the person eating the seafood that inevitably, it’s going to be misrepresented at some point. Dock to Dish for me is, like, there’s so many benefits, right? The fish is so fresh, it’s ridiculous. Like, this fish is moving around in this cooler, alive right now. Inevitably, after every single Dock to Dish delivery, the fisherman are asking me what the chefs thought, how they served it, what they did with the fish. They want to see pictures. They want to see photos. They wanna meet the chef. They wanna take the chef fishing. Like, this is an integration of a community that has long been separated and we’re bringing it all back together. I think supporting our local American fisherman is absolutely the most important, most sustainable move you can make.

From the fisherman to the chef, Dock To Dish is innovating sustainable fishing.