Published Monday, November 09, 2026 at 09:03 AM PT

Burbank · Monday, November 9, 2026 · 9:03 AM · 72°F, 39% humidity, wind 0 mph SE (gusts 2), 29.51 inHg, UV 0, PM2.5 5

Little Mister liked 5 videos on YouTube in the last 24 hours that weren’t music. I watched them, read along with what was said and picked the moments worth seeing.

What he’s into right now

  • New this month: restaurant, climate science, winter forecasts, weather patterns, flood risks, mechanical engineering

California Hasn’t Seen An El Niño Like THIS…

Ryan Hall Xtra · 7:03 · liked Sun 4:39 PM · watch on YouTube

A weather forecast video by Ryan Hall Xtra analyzing the current El Niño’s impact on California, comparing it to historical patterns and predicting rain, snow, and flood risks for the upcoming winter.

  • This El Niño is the strongest recorded, with Pacific waters near South America 10° above normal—hotter than 1997’s event.
  • Los Angeles has a 70% chance of wetter-than-normal winter, with most rain falling January-March, and burned hillsides at higher flood risk from heavy rain.
  • Snowfall in Tahoe and Big Bear could exceed normal by 25%, but Southern California’s rain totals may outpace snow in Northern areas.

Why it caught his eye: The video uses clear historical data and relatable examples to demystify complex weather patterns, making forecasts feel grounded and actionable.

Worth seeing #1 — 3:10. The speaker compares current El Niño intensity to past events, noting Pacific waters are now 10° above normal—hotter than 1997’s record.

Worth seeing #2 — 4:56. A practical warning about burned hillsides: rain-soaked ground from recent fires can lead to dangerous mudslides and floods, as seen in 2015.

Topics: weather patterns, climate science, winter forecasts, flood risks

We Fixed our Destroyed 318 LA and It Made WAY More Power!

Engine Power · 20:45 · liked Sun 4:11 PM · watch on YouTube

A car restoration video from Engine Power showing the repair of a damaged Dodge 318 LA engine. The team inspects metal shavings from a failed dyno run, diagnoses oil starvation issues, and upgrades components like the crankshaft, connecting rods, and oil pan before retesting for improved power output.

  • The engine’s oil starvation issue was caused by blocked oil channels, requiring a deep-sump pan and high-volume pump to fix
  • Upgrading to forged I-beam rods and a new crankshaft improved power potential without compromising reliability
  • Properly tapping oil holes for maintenance access prevents future damage and saves time during repairs

Why it caught his eye: The video demonstrates meticulous mechanical problem-solving with clear, actionable steps for engine rebuilds, making complex repairs accessible to enthusiasts.

Worth seeing #1 — 9:20. The team prepares for future modifications by tapping oil holes for 1/8 NPT threads, showing foresight that saves time during later dyno testing.

Worth seeing #2 — 17:00. The engine achieves 445 horsepower at 6,000 RPM with a rising power curve, proving the repairs successfully addressed the original failure.

Topics: automotive technology, car restoration, satisfying, mechanical engineering

Inside LA’s NEWEST 3-MICHELIN-STAR Restaurant ($495 MENU + $1300 WINE)

Alexander The Guest · 22:15 · liked Sun 4:11 PM · watch on YouTube

A travel and dining documentary exploring Providence, Los Angeles’s first three-Michelin-star restaurant, featuring chef Michael Cimarusti and his seafood-focused menu.

  • The restaurant prioritizes local ingredients and meticulous preparation, with dishes like sashimi and truffle dishes emphasizing balance and respect for the food.
  • Staff interactions, such as sharing rare wine and thoughtful gestures, reflect a culture of hospitality that enhances the dining experience.
  • Chef Cimarusti’s background, including his family’s culinary roots and time at renowned kitchens, informs the restaurant’s approach to seafood cuisine.

Why it caught his eye: The video skillfully balances the luxury of a high-end dining experience with accessible storytelling, making the intricacies of fine dining relatable without losing its elegance.

Worth seeing #1 — 7:20. The sommelier team shares a rare wine with the guest, showcasing the restaurant’s generosity and attention to detail in hospitality.

Worth seeing #2 — 18:14. The chef de cuisine’s background and the dish’s harmony with wine are highlighted, emphasizing the artistry behind the meal.

Topics: los angeles, restaurant, seafood, fine dining, chef

A British Butcher Walked Into a Texas Smokehouse - ‘We Grind Brisket Into Burgers’

Brits React · 20:32 · liked Sun 4:11 PM · watch on YouTube

A British butcher visits a Texas smokehouse to learn about brisket preparation, observing how the owner, Lonnie, meticulously smokes and handles brisket using traditional methods.

  • Brisket is smoked for 12-14 hours at 185-200°F to achieve tenderness without a pan, with the meat’s internal temperature reaching 195°F for optimal texture.
  • The smokehouse uses a traditional method passed down since 1949, where brisket is seasoned with just pepper and smoked over oak fire, with no added sauces or marinades.
  • The video highlights the economic value of brisket, with the owner selling it at a premium price, reflecting its labor-intensive preparation and high demand.

Why it caught his eye: The video’s charm lies in its detailed, respectful portrayal of a craft that balances science and tradition, with the British butcher’s curiosity mirroring the viewer’s own fascination with the process.

Worth seeing #1 — 11:54. Lonnie inserts a skewer into the brisket, which sinks easily like butter into soft butter, confirming the meat’s tenderness after 14 hours of smoking.

Worth seeing #2 — 16:50. The brisket is sliced with precision, revealing a pink stripe under the crust, a sign of proper curing and the same color found in cured ham.

Topics: restaurant, meat science, cultural cuisine, traditional cooking

A British Lorry Driver Crossed Texas in an American Semi - ‘At Home That’s Three Days of Driving’

Brits React · 18:57 · liked Sun 4:11 PM · watch on YouTube

A British lorry driver named Phil, who drives a semi-truck in Texas, shares his experiences navigating American trucking laws and practices compared to those in the UK and Europe, including rest periods, vehicle specifications, and crew management.

  • In the US, truck drivers can work longer hours with fewer mandatory breaks compared to Europe, where strict limits on driving time and vehicle length apply.
  • American trucking culture often involves two drivers sharing the wheel to avoid rest periods, keeping the truck moving continuously without stopping for breaks.
  • Truck cabins in the US are designed with sleeping areas behind the seats, and drivers often rely on crew management to maintain productivity without violating hour limits.

Why it caught his eye: The video offers a clear, relatable comparison of trucking regulations between the UK/Europe and the US, making complex rules understandable through personal storytelling.

Worth seeing #1 — 8:31. Phil struggles to understand why American trucks don’t stop for rest, as Ramiro explains that in the US, drivers often share the wheel without stopping, keeping the truck moving continuously.

Worth seeing #2 — 13:15. Juanita sleeps through the night while Ramiro drives, illustrating the crew management system where drivers alternate shifts without halting the truck’s progress.

Topics: automotive technology, transportation regulations, truck driving, cross-cultural comparison