Now we have
already gotten the curried
00:00:01.70\00:00:05.06
chickpeas and
potatoes done, we've got our
00:00:05.60\00:00:07.73
meat in there and
everything and we have
00:00:07.73\00:00:09.80
now a soft shelled,
potato shells that we're
00:00:09.80\00:00:13.36
gonna be using
whole wheat, whole wheat
00:00:13.36\00:00:15.86
okay. And it's soft.
And you can warm them
00:00:15.86\00:00:18.50
up a little bit you
know before you start
00:00:18.50\00:00:20.10
put that in there.
A little bit pliable.
00:00:20.10\00:00:21.50
Well I like the soft
one because it is a lot
00:00:21.50\00:00:23.80
more pliable, okay,
alright. And what I'm
00:00:23.80\00:00:25.76
going do is I'm
actually going to take about
00:00:25.76\00:00:28.23
a spoon of this. It's
already been cook down.
00:00:28.23\00:00:30.73
It does have a
nice smell to it, yes.
00:00:31.43\00:00:33.16
We're gonna put
it in the middle,
00:00:33.16\00:00:34.56
just a little bit
more. 'Cause the thing is
00:00:34.56\00:00:35.96
you've got to wrap
it, alright. So you're
00:00:35.96\00:00:37.73
gonna wrap it this in
front first then you're
00:00:37.73\00:00:40.80
gonna turn it under
like so and let's see if
00:00:40.80\00:00:46.33
we're gonna get it
to cooperate and then
00:00:46.33\00:00:47.83
you're just going to
just lay it right there
00:00:47.83\00:00:49.76
on your plate,
okay. And actually that's
00:00:50.03\00:00:52.23
the serving and so
what happens is that
00:00:52.23\00:00:54.60
each person will get
one of those, alright.
00:00:55.03\00:00:56.86
Now I know you're
kind of standing there.
00:00:57.06\00:00:58.76
Each child will get
one and half or each,
00:00:58.76\00:01:00.13
a man too. I know
you're standing right
00:01:00.43\00:01:01.83
there Curtis, why
don't you get your spoon
00:01:01.83\00:01:03.23
and you can make
one as well, right here
00:01:03.23\00:01:04.63
in the center once
again. You wanna make
00:01:04.63\00:01:06.63
it, so you can
actually turn, be able to turn
00:01:06.63\00:01:09.56
it under, okay.
Want me to do one?
00:01:09.56\00:01:11.50
Yeah you can go
ahead and do one right
00:01:11.50\00:01:12.90
there. And this
makes about a good six of
00:01:12.90\00:01:16.90
these, alright. Okay.
Right in the middle here.
00:01:16.90\00:01:21.83
Right in, about a
spoon there and, you can
00:01:21.83\00:01:23.33
put a little bit more
honey. That's a lot, okay,
00:01:23.33\00:01:27.60
okay. Don't spread
it, don't spread it,
00:01:28.33\00:01:31.03
'cause if you spread
it, you're not gonna be
00:01:31.03\00:01:32.43
able to fold it, oh
okay. And so, this is so
00:01:32.43\00:01:36.53
delicious, I'm telling
you, it is so, so delicious.
00:01:36.76\00:01:39.96
And face down,
face down, face down.
00:01:40.40\00:01:44.40
That's a bigger one,
that's mine right there.
00:01:44.40\00:01:46.46
Yes. And we just
gonna fold, fold under and
00:01:47.53\00:01:50.76
over. One serving per
roti, per roti, or curried
00:01:50.76\00:01:58.60
chickpeas and
potatoes. And this is a real
00:02:01.26\00:02:03.30
good recipe as a
matter of fact when we
00:02:03.30\00:02:05.13
were in the island.
And they were making,
00:02:05.13\00:02:07.50
they took us
somewhere when we went
00:02:07.50\00:02:08.90
to a restaurant
to get some roties.
00:02:08.90\00:02:10.56
Now this was back
in the States when we
00:02:12.30\00:02:14.56
came back we are
up in Washington and
00:02:14.56\00:02:16.83
Raymond and his
wife were making roti,
00:02:17.16\00:02:18.83
they were getting
roties together for us.
00:02:18.83\00:02:20.30
And she kept saying
you know we got a find
00:02:20.30\00:02:22.40
a way to make this
roti up, and use it that
00:02:22.40\00:02:26.33
doesn't have so
much oil in it and so one
00:02:26.33\00:02:28.06
of things that we
did, you can actually have
00:02:28.06\00:02:29.63
a roti shell, you
can make yourself.
00:02:29.63\00:02:31.10
I tried out and it
didn't work out too well
00:02:31.76\00:02:33.40
for me. So they're
very expensive to even
00:02:33.40\00:02:36.00
buy these shells, yes
I got the shells the soft
00:02:36.00\00:02:37.90
one, at any major
grocery stores so.
00:02:37.90\00:02:39.30
The soft shells
works very, very well you
00:02:39.30\00:02:41.23
know. So once again
this kind of goes along
00:02:41.23\00:02:43.50
with that mango
salad, yeah. And that
00:02:43.50\00:02:46.33
punch and so. Now,
again we use here the
00:02:46.33\00:02:49.30
mock steak strips,
can you use the mock
00:02:49.30\00:02:52.66
chicken strips
absolutely, that's out there
00:02:52.66\00:02:54.06
as well, absolutely,
absolutely. And I'm glad
00:02:54.06\00:02:55.46
you both that,
'cause you can use steak
00:02:55.46\00:02:56.93
strips, you can use
the chicken strips and
00:02:56.93\00:02:59.20
then you can also
use TVP which is textured
00:02:59.20\00:03:01.70
vegetable protein.
Quite awhile back before
00:03:01.70\00:03:04.36
all the newer products
came out on the market,
00:03:04.36\00:03:06.50
like the frozen food
section in your grocery
00:03:07.60\00:03:10.03
stores, they now
have always say the
00:03:10.03\00:03:11.46
breakfast section.
They have all the mock meats
00:03:11.46\00:03:13.70
like sausage and
they have mock chicken
00:03:13.70\00:03:15.96
and fish and all
that. We would use this TVP,
00:03:15.96\00:03:19.23
some of you remember
as the word granburger,
00:03:19.83\00:03:21.90
which was a long time
right, we're gonna ride
00:03:22.10\00:03:23.70
it comes in a carton,
the granburger, you say
00:03:23.70\00:03:25.16
comes in a carton and
add the water and it will
00:03:25.36\00:03:27.90
swell up, right.
Alright. And so then TVP
00:03:27.90\00:03:30.40
Textured
vegetable protein came out.
00:03:31.00\00:03:33.00
The one is dark
brown, we use as simulation
00:03:33.40\00:03:36.00
for beef and then
there's also TSP, Textured
00:03:36.00\00:03:39.86
soy protein and that
one looks like chicken
00:03:39.86\00:03:42.60
when it's once up. It's
a light color, isn't it?
00:03:42.60\00:03:44.20
Yeah lighter color
like a beige color.
00:03:44.46\00:03:45.83
And so each of one
of these you will add,
00:03:46.10\00:03:48.33
if you're gonna be
using that 'cause that
00:03:48.33\00:03:49.80
might be something
else you can find then
00:03:49.80\00:03:51.73
it would be one
cup of either the TVP
00:03:51.73\00:03:54.90
Textured vegetable
protein or one cup of the
00:03:54.90\00:03:58.06
TSP Textured soy
protein to two three
00:03:58.06\00:04:01.53
fourths cup of hot
water. Now the water
00:04:01.53\00:04:04.90
amount that one
forth you wanna cut back
00:04:04.90\00:04:06.56
because you
wanna make it fluff up,
00:04:06.56\00:04:07.96
it'll fluff up and it
will be a nice texture,
00:04:07.96\00:04:09.96
it looks just like
ground beef, it looks
00:04:09.96\00:04:11.93
just like chicken
and that can be something
00:04:11.93\00:04:13.76
you put in the
product as well as the steak
00:04:13.76\00:04:16.40
pieces as well and
so. Okay. This is a lot of
00:04:16.40\00:04:18.80
variations of the
invitation mock steak,
00:04:18.80\00:04:22.26
mock chicken so
we've thrown out some
00:04:22.26\00:04:23.96
different ideas,
recipes and some variations
00:04:24.66\00:04:27.20
of those things so.
Yeah. Whatever is in
00:04:27.20\00:04:28.93
your area and your
community that you can
00:04:28.93\00:04:31.00
use that and it
can work. It can work,
00:04:31.00\00:04:33.16
it can work.
Alright what about the last
00:04:33.60\00:04:36.00
recipe? Now that last
recipe is another one of
00:04:36.00\00:04:38.33
my favorites that we
have and that's called
00:04:38.33\00:04:41.03
skillet ripe plantains,
let's look at the recipe.
00:04:41.93\00:04:45.96
It calls for:
00:04:47.53\00:04:51.26
Now this is another
easy recipe. It's also easy.
00:04:57.56\00:05:00.33
And it's a
plantain. Okay. And of course
00:05:00.33\00:05:02.93
you know when you
go and see the plantain
00:05:02.93\00:05:04.50
in the store you're
like, I'm not sure what
00:05:04.50\00:05:07.80
to do with that, it's
that a big old banana.
00:05:07.80\00:05:09.80
Did you eat it? Do
you fry it or bake it or.
00:05:09.80\00:05:12.86
Yeah well. I see
some green once too.
00:05:13.10\00:05:15.43
Yeah I was gonna
say, it does it comes in
00:05:15.43\00:05:17.40
green and it comes in
different shades of yellow
00:05:17.40\00:05:19.20
or it gets more
riper as the time goes on.
00:05:19.20\00:05:22.00
Okay, alright. And
actually what it looks
00:05:22.00\00:05:23.70
like this the darker it
is with these lines on it
00:05:23.70\00:05:26.16
they're actual
sweeter. The actual plantain
00:05:26.16\00:05:28.26
is, oh okay. You
can buy green and you do
00:05:28.26\00:05:30.50
it green then you can,
you boil it. Oh okay if
00:05:30.50\00:05:34.26
it is green. And you
boil it with, you boil it
00:05:34.63\00:05:36.03
with the skin on it.
And so there's an art to
00:05:36.03\00:05:37.80
take the skin off
but, I see plantain a lot
00:05:37.80\00:05:40.33
in the stores
Curtis, I see it a lot in the
00:05:40.33\00:05:41.73
stores. A lot of
people pass it by, and lot
00:05:41.73\00:05:43.13
of people pass it by
and it's inexpensive,
00:05:43.13\00:05:44.76
inexpensive, oh
okay, alright. So what I'm
00:05:45.10\00:05:47.40
gonna do is I usually
cut it here on a slant,
00:05:47.40\00:05:51.00
we just start it
off this way. Now why on
00:05:51.00\00:05:52.80
a slant, 'cause it
has a better look to it,
00:05:52.80\00:05:54.93
actually for
aesthetics more than anything.
00:05:55.46\00:05:57.10
And then you're
gonna take your knife and
00:05:57.46\00:05:58.86
you're just gonna go
down the middle of it
00:05:58.86\00:06:00.30
like so and then all
you're gonna do then is
00:06:00.30\00:06:04.50
just peal the skin
right off it. Oh okay.
00:06:04.50\00:06:11.70
There you go. Now
do some people eat it
00:06:13.76\00:06:15.63
just like, it is right
here. Most don't, yeah,
00:06:15.63\00:06:21.80
not typically. You
won't be a happy camper,
00:06:21.80\00:06:23.73
I mean you know
especially if you think
00:06:23.73\00:06:25.13
it's not a banana,
yeah. It's in the banana
00:06:25.13\00:06:26.60
family. And it's very
high in potassium by the
00:06:26.60\00:06:29.13
way. It's too starchy,
but it is sweet and what
00:06:29.13\00:06:32.33
I usually do Curtis is
I usually just take and
00:06:32.33\00:06:34.13
just kind of cut it on
slant like so. Okay, okay.
00:06:34.13\00:06:40.56
The longer the
pieces, you know you don't
00:06:41.36\00:06:43.96
want to make it real,
real thin like so, okay.
00:06:43.96\00:06:47.40
And see it's still got
the kind of, look at, do
00:06:47.40\00:06:49.90
you some of that
reddish color in there,
00:06:49.90\00:06:52.20
yes. And it
doesn't look if you see it,
00:06:52.43\00:06:53.83
of course it doesn't
like a banana at all,
00:06:53.83\00:06:55.26
it's kind of, that's
true. Okay. And so why
00:06:55.26\00:06:58.13
don't you try your
hand, I'm gonna cut one
00:06:58.13\00:06:59.53
more time like this,
okay. And you get try your
00:06:59.53\00:07:01.16
hard at it and in
the meanwhile what I'm
00:07:01.16\00:07:02.56
gonna do is I'm
gonna go ahead and get
00:07:02.56\00:07:04.06
my skillet ready.
And you can get, I guess
00:07:04.06\00:07:09.20
close to 10 or 12
of those from just one.
00:07:09.76\00:07:12.80
Okay. Okay, okay.
And what we're gonna
00:07:17.00\00:07:19.43
do is I'm gonna
go ahead and put the
00:07:19.43\00:07:20.83
margarine into the
skillet and let it begin
00:07:20.83\00:07:23.66
to melt. And
that's the soy margarine,
00:07:23.66\00:07:27.56
and it's the soy
margarine and, there's a
00:07:27.56\00:07:28.96
lot of soy margarines
on the market so, yes.
00:07:28.96\00:07:31.10
Now you know, not
only that, not only that,
00:07:31.53\00:07:34.30
I like the soy
margarine because it gets
00:07:35.50\00:07:37.13
more flavor as
well. But you can use a
00:07:37.13\00:07:40.20
little bit of olive
oil. If you want to use olive
00:07:40.20\00:07:41.90
oil as well to
skillet fry and you can do it
00:07:41.90\00:07:45.43
that way too, you
smell that banana smell.
00:07:45.43\00:07:47.00
Yeah, but the
margarine gives us more
00:07:47.00\00:07:48.40
of a flavor. I like
the flavor, I like the
00:07:48.40\00:07:49.80
flavor of the
margarine, okay. And so we're
00:07:49.80\00:07:53.76
gonna that down just
a little bit there and
00:07:53.76\00:07:56.70
we're gonna start
putting the plantain.
00:07:56.70\00:07:59.43
And really you cook
it on one side and then
00:07:59.73\00:08:01.73
you cook it on
the other side, okay.
00:08:01.73\00:08:03.20
Not the margarine
that is. So let's go
00:08:03.70\00:08:06.00
ahead and put
those pieces in it.
00:08:06.00\00:08:07.40
Okay, alright. You
just lay them down, okay.
00:08:07.40\00:08:10.96
Now, can this be
used as in place of a
00:08:10.96\00:08:13.80
dessert or
normally or how would you?
00:08:13.80\00:08:16.46
Yes, the answer is
yes. As a matter of
00:08:18.40\00:08:20.06
fact at the end of
our show, we will be
00:08:20.06\00:08:22.63
seeing it as a
dessert, it's gonna be the
00:08:22.63\00:08:24.50
dessert portion
of that actual meal.
00:08:24.83\00:08:26.63
And will we be
consuming it at the end
00:08:26.63\00:08:28.70
of the show. Well
we shall see, we shall
00:08:28.70\00:08:30.10
see, we shall see.
Alright. We'll determine
00:08:30.10\00:08:34.43
whether or not I will consume.
00:08:34.43\00:08:35.83
Well we'll see.
Okay. I better not push it.
00:08:35.83\00:08:39.46
Okay. Get the last
one in. Now it's brown
00:08:42.26\00:08:45.50
on both sides. It
browns on both sides.
00:08:45.50\00:08:47.70
Okay. And what's
gonna happens is that
00:08:48.40\00:08:50.40
we're going to take a
little break here and then
00:08:50.40\00:08:54.16
we'll come back and
you will see the finished
00:08:54.16\00:08:55.83
product of all the
things so you wanna stay by.
00:08:55.83\00:08:58.30