Now speaking about fish
00:00:01.06\00:00:03.31
and I know there're people
who'll say, I'm not going to--
00:00:03.34\00:00:05.59
I really like the
fish-- We like the fish.
00:00:05.62\00:00:07.45
Forget about the main fruits
00:00:07.48\00:00:08.51
or fatty acids, I
just like the fish.
00:00:08.54\00:00:09.92
So, you know, we
actually have a recipe
00:00:09.95\00:00:11.65
that's going to be one
that's actually kind of help
00:00:11.68\00:00:13.45
satisfy that thing. Okay.
00:00:13.48\00:00:15.20
Just look at the actual recipe.
00:00:15.23\00:00:17.73
Now Aunt Maria
said-- There's been quote.
00:00:54.57\00:00:57.08
There's a lot
stuff to go up in there.
00:00:57.11\00:00:59.55
I know, I know, I know.
00:00:59.58\00:01:01.44
But guess what, it
tastes like a fish.
00:01:01.47\00:01:04.11
Oh, yes, it does. Okay.
00:01:04.14\00:01:05.43
So we're going to get started.
00:01:05.46\00:01:07.23
We've got a lot to do
now. Yes. It's quite bit.
00:01:07.26\00:01:08.73
Well, you're going to do,
just a big chunk of celery.
00:01:08.76\00:01:10.97
Oh, celery. Okay.
00:01:11.00\00:01:12.51
But before we do,
let me just say this.
00:01:12.54\00:01:14.42
This is yellow split peas,
00:01:14.45\00:01:15.71
and the yellow split
peas actually has to go,
00:01:15.74\00:01:18.25
it's 1 cup of yellow split peas.
00:01:18.28\00:01:19.93
It actually goes into water,
00:01:19.96\00:01:22.96
cover it completely
and it sits overnight.
00:01:22.99\00:01:26.00
It will then turn into
almost two-and-a-fourth cups
00:01:26.03\00:01:29.63
of the actual yellow split pea.
00:01:29.66\00:01:32.12
Well, in other
words, just kind of grows.
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It doesn't multiply. It
just grows on you. Okay.
00:01:33.73\00:01:36.89
And so I have already done that,
00:01:36.92\00:01:38.42
so that, you know,
for expediency of time
00:01:38.45\00:01:40.97
so these are
already ready to go.
00:01:41.00\00:01:42.52
And I'm going to go ahead
and start putting in these in.
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And what Curtis is going to do
00:01:44.10\00:01:45.53
is start getting
the chunks of celery.
00:01:45.56\00:01:47.60
Just big chunks, honey.
00:01:47.63\00:01:48.66
Just big chunks.
Big chunks honey.
00:01:48.69\00:01:49.72
Yes. Okay.
00:01:49.75\00:01:50.78
I'm going to put these in first.
00:01:50.81\00:01:52.32
And I know, I remember
last time when we did this,
00:01:58.14\00:02:00.15
we did this one time
and you says "is that corn?"
00:02:00.18\00:02:03.14
Yeah, I remember.
It looks like corn.
00:02:03.17\00:02:04.32
I know it looks like
corn, but its split peas.
00:02:04.35\00:02:06.98
I got this recipe
from a friend of mine.
00:02:07.01\00:02:08.97
As a matter of fact,
we were in Washington
00:02:09.00\00:02:10.92
visiting with someone.
00:02:10.95\00:02:11.98
Oh, that's the
metropolitan trip.
00:02:12.01\00:02:13.70
Yes, and the guy named
Greene-- Yeah, I do remember.
00:02:13.73\00:02:16.83
We stayed with his
family and his-- No, that's not.
00:02:16.86\00:02:19.29
Just go ahead and put
on in here. Okay, yeah.
00:02:19.32\00:02:21.23
And he had his aunt,
was the one who actually--
00:02:21.26\00:02:25.36
I'll do with this. Okay, honey.
00:02:25.39\00:02:27.53
His aunt is the one who actually
start this recipe up, okay.
00:02:27.56\00:02:30.73
She started up, but you
know how we always say right.
00:02:30.76\00:02:33.23
Start it and we
tweak it. Tweak it.
00:02:33.26\00:02:35.83
Take chunks of onion is
now just coming in here. Okay.
00:02:35.86\00:02:39.46
Okay, and it's not
any specific worth,
00:02:39.49\00:02:41.77
but just want to get in.
00:02:41.80\00:02:43.16
There you go
'cause the food process
00:02:43.19\00:02:45.05
is going to break rest
of it down. That's enough.
00:02:45.08\00:02:46.95
Let's go ahead
and put it on in here.
00:02:46.98\00:02:49.39
Okay. Onions there.
00:02:49.42\00:02:53.40
And then parsley. And parsley.
00:02:53.43\00:02:55.55
Just dip in there. No, no.
00:02:55.58\00:02:57.24
Oh, I need to chop a little bit.
00:02:57.27\00:02:58.30
A little bit. One,
two, now put it in.
00:02:58.33\00:03:01.99
That's enough. I did three.
00:03:02.02\00:03:03.05
Okay, three. Put
that on in there.
00:03:03.08\00:03:05.05
Oh, this is-- I
mean smell's good.
00:03:05.08\00:03:06.16
Now, okay, people
may be watching this.
00:03:06.19\00:03:08.09
Okay, this is
going to be fish. Okay.
00:03:08.12\00:03:11.48
You know, the thing
is so amazing is that
00:03:11.51\00:03:12.96
most plant based cooking,
00:03:12.99\00:03:14.70
when you really see what goes
into making up the simulation
00:03:14.73\00:03:18.38
of something that
people might be used to eating,
00:03:18.41\00:03:20.01
you know, it's always
like that is not going to work.
00:03:20.04\00:03:22.26
But, yes it is.
Yes, it is. Yes, it is.
00:03:22.29\00:03:24.35
What I'm going to do now.
I'm going to put my top on it.
00:03:24.38\00:03:25.99
And then just go ahead on
and get this started. Okay.
00:03:26.02\00:03:28.92
I want to make
sure you won't know
00:03:51.90\00:03:53.50
name of the game
as you want to get
00:03:53.53\00:03:54.69
all those yellow
peas down in there.
00:03:54.72\00:03:59.69
So you just have
to kind of work around
00:03:59.72\00:04:02.75
a little bit here
just for another time.
00:04:02.78\00:04:04.52
Now because we have so
much of the stuff going in here,
00:04:09.03\00:04:11.05
what I want you
to do is to go ahead
00:04:11.08\00:04:12.11
and cut your lime in half
and that limes is going in.
00:04:12.14\00:04:13.46
Oh, you juice this? Right.
00:04:13.49\00:04:15.91
And we're going
to juice that lime
00:04:15.94\00:04:17.73
and then I'm going to start
00:04:17.76\00:04:19.46
putting in the
rest of the ingredients.
00:04:19.49\00:04:21.39
And you can see them over here.
00:04:21.42\00:04:23.20
First they're going to
get that lime juice ready
00:04:23.23\00:04:25.36
and we're going to
start by adding in.
00:04:25.39\00:04:28.61
I'm going to do my oats.
00:04:28.64\00:04:31.16
Then, we'll put our
chives in and our garlic in.
00:04:31.19\00:04:35.04
Let's go ahead
and start that up.
00:04:35.07\00:04:39.16
And let's just go
ahead and spin in here.
00:04:39.19\00:04:43.68
And this one makes
what how many fish patties?
00:04:43.71\00:04:46.65
Oh, it make about at least 30,
00:04:46.68\00:04:48.39
depends on
smaller ones. Oh, okay.
00:04:48.42\00:04:49.87
It'll make fish
sticks. Oh, fish sticks.
00:04:49.90\00:04:51.49
It'll make fish
cakes. Fish cakes.
00:04:51.52\00:04:54.05
It will make-- Oh, goodness.
00:04:54.08\00:04:57.07
A loaf, all
that. Fish loaf, okay.
00:04:57.10\00:04:59.73
All that. All that. All that.
00:04:59.76\00:05:01.40
And there's the secret to
all this, believe it or not.
00:05:01.43\00:05:03.99
It's going to be
things like your parsley
00:05:04.02\00:05:06.11
and the thyme and all that.
00:05:06.14\00:05:08.04
This is actually going
into this recipe itself.
00:05:08.07\00:05:09.97
Let's go and
spin it around again.
00:05:10.00\00:05:11.48
As you Curtis put that
lime juice in there already.
00:05:39.67\00:05:42.66
And from that lime juice,
now remember this is all flavor,
00:05:42.69\00:05:44.86
now starting to come in.
00:05:44.89\00:05:46.35
Now I'm going to begin
to add in all the rest.
00:05:46.38\00:05:49.39
Now, you know, you know
I said the word coconut.
00:05:49.42\00:05:52.72
And you say coconut.
Oh, yeah, I have lost mind.
00:05:52.75\00:05:56.39
But let me say this.
00:05:56.42\00:05:57.53
In order for this fish patty
to have that flavor it has,
00:05:57.56\00:06:01.49
the coconut believe
it or not goes in there.
00:06:01.52\00:06:03.73
So that when you
bite into the patty
00:06:03.76\00:06:05.51
it gives the sense of the
actual white portion meat--
00:06:05.54\00:06:09.44
Of the flesh. Of the fish.
00:06:09.47\00:06:10.81
Oh, okay. Okay.
00:06:10.84\00:06:12.41
So we're going to put
it in oven the other thing,
00:06:12.44\00:06:14.09
and this makes it
actually really change over
00:06:14.12\00:06:16.07
is going to be the kelp powder.
00:06:16.10\00:06:17.18
The kelp brings it out.
00:06:17.21\00:06:18.53
And then we're
going to put in the--
00:06:18.56\00:06:20.10
I'm going to do kelp.
00:06:20.13\00:06:22.28
And then we got the thyme. Okay.
00:06:22.31\00:06:24.32
And then we're going to
put the coconut in it. Coconut.
00:06:24.35\00:06:26.26
And we're going
to put the salt in.
00:06:26.29\00:06:27.54
And then lastly,
look at that color.
00:06:27.57\00:06:30.03
It's not quite
what the color we need.
00:06:30.06\00:06:31.42
So guess what,
00:06:31.45\00:06:32.48
memento is what kind of
turns that kind of orange color,
00:06:32.51\00:06:35.23
and has the pieces in there.
00:06:35.26\00:06:36.29
So let's finish this on up here.
00:06:36.32\00:06:37.98
And Curtis I want you
to add into the other ones,
00:06:38.01\00:06:39.81
as I turn this
on, okay. All right.
00:06:39.84\00:06:42.71
Oh, let's not do the
color because it might fall,
00:06:42.74\00:06:44.40
just put that coconut in here.
00:06:44.43\00:06:45.64
Oh, now? Yeah, let's do it.
00:06:45.67\00:06:47.27
Yeah, of course you
don't want the coconut go.
00:06:47.30\00:06:48.88
Don't want the coconut
go all over the place, okay.
00:06:48.91\00:06:50.66
The rest we can put.
00:06:50.69\00:06:51.90
Alrighty.
00:07:10.53\00:07:11.56
The name of the game
is to get that flavor.
00:07:11.59\00:07:13.65
The flavor has to go in.
00:07:13.68\00:07:15.02
And you know, as
when I make this up,
00:07:15.05\00:07:16.91
let's say I've got
people coming over to eat.
00:07:16.94\00:07:18.76
I'll make this
up a day in advance.
00:07:18.79\00:07:21.36
So it gives a chance
00:07:21.39\00:07:22.67
for all the different
goodies that's in there
00:07:22.70\00:07:25.36
to actually match
up with each other
00:07:25.39\00:07:27.86
and have a good smell
and good taste. All right.
00:07:27.89\00:07:29.59
Now can you freeze this?
Would it change the texture?
00:07:29.62\00:07:32.92
Once you make the patties up,
00:07:32.95\00:07:34.77
you can then freeze them.
00:07:34.80\00:07:35.94
But you can't
freeze the mixture.
00:07:35.97\00:07:37.77
Yeah, not but the
patty, what you meant. Right.
00:07:37.80\00:07:40.11
Here comes the pimentos
00:07:40.14\00:07:41.67
and here is the
last part to this.
00:07:41.70\00:07:43.74
All right.
00:08:12.51\00:08:13.76
Shall we
getting the skillet hot?
00:08:13.79\00:08:15.82
Well, I'm going to tell
you what I'll have you do.
00:08:15.85\00:08:17.12
I'm going to have you,
I want you to see that,
00:08:17.15\00:08:19.28
you see that texture
look at that, look at that.
00:08:19.31\00:08:20.73
Okay, it's changed,
Okay, it's changed. Okay.
00:08:20.76\00:08:23.63
And that smell is
there. The smell is there.
00:08:23.66\00:08:26.30
Now you're
going to take and come
00:08:26.33\00:08:27.36
and put that into
larger bowl for me.
00:08:27.39\00:08:29.31
And while you do that,
00:08:29.34\00:08:31.49
I'm going to go ahead and
get the fire started. Okay.
00:08:31.52\00:08:36.30
What all of this honey?
00:08:36.33\00:08:38.15
Now we have omega 3 fatty acids.
00:08:43.63\00:08:46.71
We have the benefits of
it. We have the fish smell.
00:08:46.74\00:08:52.89
Smell like it. Yeah.
00:08:52.92\00:08:54.66
Without the cholesterol,
without the saturated fat,
00:08:54.69\00:08:59.70
without the other things
that we mentioned as well.
00:08:59.73\00:09:03.22
And it's so good for you.
00:09:03.25\00:09:04.78
You can make so
much out of it. Okay.
00:09:04.81\00:09:07.01
And then you know
once this is done,
00:09:07.04\00:09:09.00
Curtis, then now only then,
00:09:09.03\00:09:11.33
once we'd actually
make the patties themselves
00:09:11.36\00:09:13.15
then we're going to
have to put it in the oven
00:09:13.18\00:09:14.81
and let it bake in
the oven for few minutes.
00:09:14.84\00:09:16.42
And we've got 375.
00:09:16.45\00:09:18.75
It will
actually continue to cook
00:09:18.78\00:09:20.26
the inside of the
actual patty itself.
00:09:20.29\00:09:22.99
That's enough
for right now, honey.
00:09:23.02\00:09:24.33
Oh, I'll put.
You can. You can put.
00:09:24.36\00:09:26.13
Okay, let me deal this.
00:09:26.16\00:09:27.97
Go ahead and put
the rest of it in here.
00:09:28.00\00:09:29.03
Now this is the
part in which I like.
00:09:29.06\00:09:31.01
And that is to put a
little bit of oil on my hands
00:09:31.04\00:09:34.36
because I'm getting
ready to make some fish cakes.
00:09:34.39\00:09:37.28
Fish cakes. Go for it, honey.
00:09:37.31\00:09:42.09
I guess I, you know, interested
in making any fish cakes.
00:09:42.12\00:09:45.54
Well, Your body stokes.
00:09:45.57\00:09:48.35
So-- it's going
to be a long reach.
00:09:48.38\00:09:51.58
You're doing the fine
job. I just guide you, okay.
00:09:51.61\00:09:55.67
Look at that. Yes.
00:09:55.70\00:09:58.15
Nice thick fish cakes.
00:09:58.18\00:10:00.08
Fish cakes or like
I just said before--
00:10:00.11\00:10:01.81
Now you do fish patties.
00:10:01.84\00:10:04.41
Well, the cakes
and patties were same.
00:10:04.44\00:10:06.57
But you see it's
pliable. Fish sticks.
00:10:06.60\00:10:08.37
It's pliable. You can
make sticks out of it.
00:10:08.40\00:10:10.66
Just meddle,
just-- yeah the form. Yes.
00:10:10.69\00:10:13.98
Hmm-mm. Okay.
00:10:14.01\00:10:17.65
It's now seasoning. Okay.
00:10:17.68\00:10:18.93
And now we're
going to just do one more
00:10:18.96\00:10:20.65
because at the
end of the program
00:10:20.68\00:10:22.98
they'll see this
fish come together.
00:10:23.01\00:10:26.18
How about that? Oh, okay.
00:10:26.21\00:10:27.89
Are you sure you
don't want to make one?
00:10:27.92\00:10:30.13
You're doing
just a wonderful job.
00:10:30.16\00:10:32.57
Yes. I don't want to mess it up.
00:10:32.60\00:10:34.45
You have a
routine going on that.
00:10:34.48\00:10:35.65
I got a routine going
on that. That's right.
00:10:35.68\00:10:37.38
You got a system going on. Okay.
00:10:37.41\00:10:39.51
That one on the pan right there.
00:10:39.54\00:10:41.02
I think that they get the point
00:10:41.05\00:10:43.06
and what I used to do is
brown them on both sides,
00:10:43.09\00:10:47.09
if I can get
this from under here.
00:10:47.12\00:10:48.48
We burn them on both sides
00:10:48.51\00:10:50.00
and once you burn
them on both sides,
00:10:50.03\00:10:51.28
we actually put it in the oven
00:10:51.31\00:10:53.17
and then let us sit
going in oven for few minutes
00:10:53.20\00:10:56.11
and then we want to let you see
00:10:56.14\00:10:58.29
what it looks like at the end.
00:10:58.32\00:10:59.35
So just stay by.
00:10:59.38\00:11:01.14