Okay, so this is a real
good recipe that's coming up.
00:00:01.56\00:00:03.63
All right, it's coming up. Okay.
00:00:03.67\00:00:05.00
All the recipes are being good.
00:00:05.03\00:00:06.37
It was like a simulation
of a steak, like a steak.
00:00:06.40\00:00:09.30
So we're gonna...
00:00:09.34\00:00:10.67
We're gonna look
at the ingredients
00:00:10.71\00:00:12.04
on this one, okay.
00:00:12.07\00:00:13.41
Okay, let's do it.
00:00:13.44\00:00:14.78
All right.
00:00:14.81\00:00:16.14
Okay.
00:00:43.54\00:00:44.87
Now, before you go
into all these ingredients,
00:00:44.91\00:00:48.68
I'm gonna speak
for the audience.
00:00:48.71\00:00:50.78
Since they can't
ask you the question,
00:00:50.81\00:00:52.35
I'm gonna ask you for them.
00:00:52.38\00:00:54.22
That last one, let's go...
00:00:54.25\00:00:55.58
The liquid smoke.
00:00:55.62\00:00:56.95
Now, that may be a new term,
00:00:56.99\00:00:58.52
a new ingredient
for a lot of people,
00:00:58.55\00:01:00.79
probably never heard that.
00:01:00.82\00:01:02.16
Let's talk about
that liquid... What is it?
00:01:02.19\00:01:04.19
Okay, let me just say this,
00:01:04.23\00:01:05.56
basically for
the cooks out there,
00:01:05.59\00:01:06.93
you know, Worcestershire
sauce and all those,
00:01:06.96\00:01:08.40
there's soy sauces and all those
00:01:08.43\00:01:09.76
who are out there on the market
00:01:09.80\00:01:11.13
and so liquid
smoke is right there
00:01:11.17\00:01:12.50
with those, so...
00:01:12.53\00:01:13.87
Oh, I see, so it gives a
nice flavor or something.
00:01:13.90\00:01:15.47
Yeah, it helps to give...
00:01:15.50\00:01:16.84
Well, I'm looking for more
00:01:16.87\00:01:18.21
of a smoke kind
of a flavor for this.
00:01:18.24\00:01:19.57
Okay.
00:01:19.61\00:01:20.94
And so that's the
one I'm gonna be using.
00:01:20.98\00:01:22.31
Okay. Now the
beef style seasoning.
00:01:22.34\00:01:24.25
Now this is a
vegetarian show, so beef style
00:01:24.28\00:01:28.42
for those who may be
listening for the first time.
00:01:28.45\00:01:30.75
So is beef style
seasoning really beef?
00:01:30.79\00:01:32.42
No, it's not.
00:01:32.45\00:01:33.79
So I'm asking you the question,
you asked me the question back.
00:01:33.82\00:01:35.59
So, okay, there's...
00:01:35.62\00:01:36.96
So beef style
seasoning is not beef,
00:01:36.99\00:01:38.63
it's a beef flavor
00:01:38.66\00:01:40.46
but there's no
animal products in this.
00:01:40.50\00:01:42.76
And they also have
00:01:42.80\00:01:44.13
chicken style seasoning as well.
00:01:44.17\00:01:45.73
And it doesn't have any chicken.
00:01:45.77\00:01:47.54
And you can get this beef style
00:01:47.57\00:01:48.94
and chicken style
seasoning Mackay's
00:01:48.97\00:01:50.74
at the regular grocery store.
00:01:50.77\00:01:52.11
That's right.
00:01:52.14\00:01:53.48
Everything is in that
every grocery store now
00:01:53.51\00:01:54.84
in that natural food section.
00:01:54.88\00:01:56.21
Look around.
00:01:56.24\00:01:57.58
Remember if you don't see
it, what are you gonna do?
00:01:57.61\00:01:59.15
Ask the manager.
00:01:59.18\00:02:00.52
Ask the manager about it. Yes.
00:02:00.55\00:02:01.88
And they are trying to
sell everything they have
00:02:01.92\00:02:03.49
in that grocery store.
00:02:03.52\00:02:04.85
So believe me when I tell you,
00:02:04.89\00:02:06.22
they'll
probably get it in there.
00:02:06.25\00:02:07.59
All right. Supply and demand.
00:02:07.62\00:02:08.96
Supply and demand. All right.
00:02:08.99\00:02:10.33
Okay, so I'm doing
something over here.
00:02:10.36\00:02:11.69
Now what's gonna happen
is, while I'm getting ready,
00:02:11.73\00:02:13.06
you get this, I'm sautéing,
00:02:13.09\00:02:14.43
I'm gonna get my
beef, my mock beef,
00:02:14.46\00:02:16.67
which is just
really little patties.
00:02:16.70\00:02:18.33
Okay.
00:02:18.37\00:02:19.70
That was in there. All right.
00:02:19.73\00:02:21.07
And these are all over
the place too by the way.
00:02:21.10\00:02:22.64
There are different
brands and manufactures, so...
00:02:22.67\00:02:24.67
Yeah, different combinations.
00:02:24.71\00:02:26.44
There are
different combinations.
00:02:26.47\00:02:27.91
They come frozen in
the frozen food section.
00:02:27.94\00:02:29.28
Oh, okay.
00:02:29.31\00:02:30.65
All right? All right.
00:02:30.68\00:02:32.01
And it had the resemblance
and they kind of look like
00:02:32.05\00:02:34.55
a beef as you can see already.
00:02:34.58\00:02:36.35
And the one thing
I like about that,
00:02:36.38\00:02:37.72
what you're gonna be doing is...
00:02:37.75\00:02:39.15
Okay, we got to make this gravy
00:02:39.19\00:02:40.56
and so Curtis is
going to mix the cornstarch
00:02:40.59\00:02:42.79
into the cold water.
00:02:42.82\00:02:44.16
Remember, cold
water, what you need to do.
00:02:44.19\00:02:46.19
And then he's gonna add
his other seasonings in,
00:02:46.23\00:02:47.90
which is actually gonna be
00:02:47.93\00:02:49.26
what we're gonna
represent as our gravy.
00:02:49.30\00:02:51.10
So that beef
style is gonna do that
00:02:51.13\00:02:52.53
along with the
onion, garlic powder.
00:02:52.57\00:02:54.07
All right?
00:02:54.10\00:02:55.44
Remember when you've
got to have cold water,
00:02:55.47\00:02:56.81
if you're gonna be doing
this in order for that to work.
00:02:56.84\00:02:58.17
I'm gonna turn this
up a little bit more,
00:02:58.21\00:03:01.11
so you can get it going.
00:03:01.14\00:03:02.48
All right. It only
takes a few minutes.
00:03:02.51\00:03:04.38
You'll notice also with a
lot of your frozen burgers.
00:03:04.41\00:03:06.55
They don't take that long at all
00:03:06.58\00:03:07.92
to get ready.
00:03:07.95\00:03:09.28
And I'm gonna go ahead
and put in also the onions.
00:03:09.32\00:03:13.86
Yeah.
00:03:13.89\00:03:15.62
We got the onions go in.
00:03:15.66\00:03:17.23
It's going to be on a
side and on the other side,
00:03:17.26\00:03:21.56
I'm gonna be
putting in the peppers.
00:03:21.60\00:03:24.73
Yea.
00:03:24.77\00:03:26.10
I like this recipe
00:03:26.13\00:03:27.47
because it looks
just like a steak
00:03:27.50\00:03:29.34
when you see it go down.
00:03:29.37\00:03:31.34
You can also add to
this red peppers as well.
00:03:31.37\00:03:34.11
Important, the
rest is in here, Honey?
00:03:34.14\00:03:35.88
So, yeah, you can slowly add in.
00:03:35.91\00:03:37.68
You got the beef
style seasoning going in.
00:03:37.71\00:03:39.35
Okay.
00:03:39.38\00:03:40.72
Okay?
00:03:40.75\00:03:42.42
And you also then
gonna just take in,
00:03:42.45\00:03:44.49
that's the onion
powder and the garlic powder.
00:03:44.52\00:03:48.99
And I like this particular patty
00:03:49.02\00:03:50.49
that I'm using because the fact
00:03:50.53\00:03:51.86
it gives off an actual juice
of its own as its sautéing.
00:03:51.89\00:03:57.37
And only takes a
few minutes to get done.
00:03:57.40\00:04:01.50
Also, in our cookbook,
00:04:01.54\00:04:03.57
we also have lots of burgers
00:04:03.61\00:04:06.04
that we make from scratch,
00:04:06.07\00:04:07.41
using beans and stuff too.
00:04:07.44\00:04:08.98
But this is more
for the individual
00:04:09.01\00:04:10.95
who doesn't have the time.
00:04:10.98\00:04:12.51
And you're now going
to go into the sections
00:04:12.55\00:04:14.38
where you can see
00:04:14.42\00:04:16.18
the frozen types
of patties out there
00:04:16.22\00:04:20.19
on the market now.
00:04:20.22\00:04:21.56
Okay, now, Honey, you said,
00:04:21.59\00:04:22.99
you have in your
cookbook, burgers,
00:04:23.02\00:04:25.79
you can make from beans.
00:04:25.83\00:04:27.56
Now some may have
just heard that statement,
00:04:27.60\00:04:30.10
burgers from beans.
00:04:30.13\00:04:31.47
That's what I've said.
00:04:31.50\00:04:32.83
I said, from black beans,
00:04:32.87\00:04:34.34
from pinto beans,
from garbanzo beans,
00:04:34.37\00:04:37.41
we got to going
on with the beans.
00:04:37.44\00:04:38.77
Okay? All right.
00:04:38.81\00:04:40.14
I just want to make sure
they heard you correctly.
00:04:40.18\00:04:41.84
Oh, yeah, I did.
I did. I did. I did.
00:04:41.88\00:04:44.21
All right?
00:04:44.25\00:04:45.58
And you can see
that this is getting
00:04:45.61\00:04:46.95
itself together.
00:04:46.98\00:04:48.32
And remember now the last
thing I'm gonna put in there.
00:04:48.35\00:04:49.88
How's that going on over there?
00:04:49.92\00:04:51.25
Going pretty good. Okay.
00:04:51.29\00:04:52.62
I'm trying to get
all this mixed in.
00:04:52.65\00:04:53.99
I should have that little,
one is that it goes around
00:04:54.02\00:04:55.36
and it's
something advance and quick.
00:04:55.39\00:04:56.73
Yeah, whatever
you call that, but...
00:04:56.76\00:04:58.09
Okay.
00:04:58.13\00:04:59.46
But that's, that,
00:04:59.49\00:05:00.83
it also happens
once you make the sauce,
00:05:00.86\00:05:02.20
that's what you'll have.
00:05:02.23\00:05:03.57
Most of... It's
the heat I guess.
00:05:03.60\00:05:04.93
Once it heat. But
I'm gonna show them...
00:05:04.97\00:05:06.30
I'm just gonna
take one deep strip,
00:05:06.33\00:05:09.57
because now, see,
it's already ready.
00:05:09.60\00:05:11.94
You must fit on my board.
00:05:11.97\00:05:13.31
Shall I pour in here or what?
00:05:13.34\00:05:14.68
No, no. Leave it there.
00:05:14.71\00:05:16.04
Leave it there. Okay.
00:05:16.08\00:05:17.41
I'm gonna take this out.
00:05:17.45\00:05:18.78
Because now remember
00:05:18.81\00:05:20.15
we're gonna make
these strips, okay?
00:05:20.18\00:05:21.52
Okay, cut them into strips.
00:05:21.55\00:05:23.02
We're gonna cut
them into strips.
00:05:23.05\00:05:24.39
All right.
00:05:24.42\00:05:25.75
And so while
we're getting that...
00:05:25.79\00:05:27.12
I'm gonna go ahead on
the table I want to do.
00:05:27.16\00:05:28.49
I'm gonna put these out here,
00:05:28.52\00:05:29.86
because now we want to
actually make that gravy
00:05:29.89\00:05:31.23
up that goes with it
00:05:31.26\00:05:32.59
and we're gonna
put those backend.
00:05:32.63\00:05:33.96
Oh, so...
00:05:34.00\00:05:35.33
All right.
00:05:35.36\00:05:36.70
I'm gonna pour
the gravy in there?
00:05:36.73\00:05:38.07
Uh-huh. You're
gonna pour the gravy in?
00:05:38.10\00:05:39.43
I'm gonna... Let me
do the garlic first.
00:05:39.47\00:05:41.70
All right.
00:05:41.74\00:05:43.07
And turn this down a little bit.
00:05:43.10\00:05:44.61
Mm-hmm.
00:05:44.64\00:05:48.38
Alrighty.
00:05:48.41\00:05:50.68
And I'm gonna go
ahead and put the garlic in.
00:05:50.71\00:05:53.75
Let me hold that fork. Okay.
00:05:53.78\00:05:56.69
Now when you're
making these gravies up,
00:05:56.72\00:05:59.05
depending on what's going on,
00:05:59.09\00:06:00.89
you might have to add
a little additional water
00:06:00.92\00:06:03.36
of which...
00:06:03.39\00:06:04.73
I'm sure it...
00:06:04.76\00:06:06.09
We'll just see how
this goes with this.
00:06:06.13\00:06:08.16
Okay?
00:06:08.20\00:06:09.53
Got that garlic going now,
00:06:09.56\00:06:10.90
and now you're gonna go ahead on
00:06:10.93\00:06:12.27
and just put in the gravy.
00:06:12.30\00:06:14.27
Slowly or... Slowly.
00:06:14.30\00:06:16.07
Alrighty. Alrighty.
00:06:19.34\00:06:20.88
And it's gonna thicken up.
00:06:20.91\00:06:22.64
It's gonna thicken up.
00:06:22.68\00:06:24.31
And so, Curtis,
what I need is...
00:06:24.35\00:06:27.85
I put a little
extra water in there
00:06:27.88\00:06:29.22
because sometimes
the gravy gets thick.
00:06:29.25\00:06:31.22
So what you can do for
me, just get me a little bit,
00:06:31.25\00:06:32.89
just a little bit
more water back there.
00:06:32.92\00:06:34.76
Just give me a
little bit more water.
00:06:34.79\00:06:36.12
You can see it's
actually thickening up now.
00:06:36.16\00:06:39.16
Okay.
00:06:39.19\00:06:40.53
Because this is the gravy
00:06:40.56\00:06:41.90
we're gonna be
using with the beef.
00:06:41.93\00:06:44.67
All right. Just a little bit?
00:06:44.70\00:06:46.03
Go ahead.
00:06:46.07\00:06:47.40
I might need a
little bit more now.
00:06:47.44\00:06:48.77
Take it and go ahead
on. Yeah, I'm gonna go...
00:06:48.80\00:06:50.14
Let me get some
more. Let me cut...
00:06:50.17\00:06:51.51
Let me start
cutting up the steak pieces
00:06:51.54\00:06:53.71
to look like steak.
00:06:53.74\00:06:55.08
All right. Okay.
00:06:59.88\00:07:01.35
So what we're gonna do is,
we're gonna take the burgers
00:07:01.38\00:07:05.19
and we're gonna
cut them into strips.
00:07:05.22\00:07:06.55
Mm-hmm.
00:07:06.59\00:07:08.69
I like this texture of burgers.
00:07:08.72\00:07:10.06
Now there's a lot
of mock burger patties
00:07:10.09\00:07:12.73
out there in the market
00:07:12.76\00:07:14.30
and this is a brand
that we use quite often.
00:07:14.33\00:07:17.53
And... Okay, I'm gonna need...
00:07:17.57\00:07:18.93
Give me like a half
a cup of that, Babe.
00:07:18.97\00:07:20.30
Okay. Okay.
00:07:20.34\00:07:21.67
I'm gonna go ahead and start...
00:07:21.70\00:07:23.04
Let me... Go ahead, pour it in.
00:07:23.07\00:07:24.41
Okay. Alrighty.
00:07:24.44\00:07:25.77
So, now what kind of consistency
00:07:25.81\00:07:27.14
we're looking for, Honey?
00:07:27.18\00:07:28.51
It depends.
00:07:28.54\00:07:29.88
You can have a thick gravy
or you can have a thin gravy.
00:07:29.91\00:07:32.05
But what's gonna
on is the cornstarch
00:07:32.08\00:07:33.92
is actually making it thicker.
00:07:33.95\00:07:35.88
Just give me a little bit more.
00:07:35.92\00:07:37.25
I want a little bit
more thinner than that.
00:07:37.29\00:07:38.62
Okay, hold up. That's it. Okay.
00:07:38.65\00:07:40.02
All right. Okay.
00:07:40.06\00:07:41.46
All right.
00:07:41.49\00:07:43.39
Because I got quite
a bit of burgers here.
00:07:43.43\00:07:44.76
Mm-hmm.
00:07:44.79\00:07:46.13
Mm-hmm. Mm-hmm. All right.
00:07:46.16\00:07:48.23
So we're gonna
put the strips in.
00:07:48.26\00:07:49.70
Oh, okay.
00:07:49.73\00:07:51.07
So, you let them
marinate in with that sauce?
00:07:51.10\00:07:53.70
Marinating that.
00:07:53.74\00:07:55.07
And when they come back...
00:07:55.10\00:07:56.44
Oh, I know you said yourself.
00:07:56.47\00:07:57.81
Oh, yeah. Oh, yeah. Oh, yeah.
00:07:57.84\00:07:59.17
Oh, yeah. Oh, yeah.
00:07:59.21\00:08:00.54
The strips are in.
00:08:00.58\00:08:01.91
We're gonna cut
the rest of them up.
00:08:01.94\00:08:03.28
All right.
00:08:03.31\00:08:04.65
We're gonna
actually put them in here.
00:08:04.68\00:08:06.01
It only gonna
simmer for a hot second
00:08:06.05\00:08:07.38
because first of all the gravy
00:08:07.42\00:08:08.75
doesn't take
that long in making,
00:08:08.78\00:08:10.12
the meat's already ready.
00:08:10.15\00:08:11.49
Okay? So stay back.
00:08:11.52\00:08:13.09