Hello, friends,
my name is Chef Chew
00:00:30.79\00:00:33.16
and as I always say,
00:00:33.19\00:00:34.96
"Gonna give you
something to chew on."
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Well, we have made it,
00:00:37.60\00:00:38.93
we have come to the second
week of the Chew's Challenge.
00:00:38.97\00:00:42.24
And I will tell you,
00:00:42.27\00:00:43.61
we are learning some
awesome, awesome things.
00:00:43.64\00:00:46.54
We are learning
things that's gonna help you
00:00:46.57\00:00:48.58
to experience a better life
and you don't want to miss it.
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Well, obviously I
have a beautiful lady
00:00:52.65\00:00:55.05
standing beside me
here and I got to introduce,
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her name is Chef Chew.
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How're you doing,
Chef Chew? Doing well.
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Good to be here again.
Well, hasn't it's been fun?
00:01:01.59\00:01:03.16
It has been really fun.
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I mean, last week we went over
00:01:04.56\00:01:05.89
all those different
stations in the kitchen,
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we talked about all those faith,
00:01:07.50\00:01:09.13
all the faith baits,
you can say those tips
00:01:09.16\00:01:11.67
about how to be
connected to God.
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I mean, all these
things are helping us
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to just know more about Jesus
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and also to get a better
experience in our health.
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Isn't that fun? It's wonderful.
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I'll tell you, I'll tell you,
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well, today what
we're gonna be doing.
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We're gonna be going and
learning some cool recipes
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and we gonna get right
into the kitchen right now.
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Okay.
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And we gonna be
making a delicious,
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scrumptious spinach salad.
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Again a delicious,
scrumptious, spinach salad.
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I love your names.
Come on, you like my name?
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I love your names.
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Well,
scrumptious is a nice word,
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I like to say scrumptious.
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So anyway let's get some
scrumptious spinach salad.
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So why don't you go ahead
and read the recipe for us
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if you can, please?
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All righty.
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Oh, man, that sounds delicious.
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Sounds really good.
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I'll tell you,
it's a simple recipe,
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but it has a lot of
flavor, we're gonna unpack it
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and it's gonna be delicious.
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All right, what do I do?
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Well, we gonna get started here,
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just give us
some time, you know.
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But what we have here,
again we have our spinach,
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we have all our cut
vegetables that we gonna have
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and we also have
right here some parsley,
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gonna add a nice little,
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I guess you can say
a little herb flavor.
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I'm using fresh herbs, you know,
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that's a thing that you can
always do as you are cooking.
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You can always go to the
store and get fresh herbs.
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I know you probably
have parsley in your cabinet
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or your spice rack,
but it's always again,
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go to the store and
get some fresh herbs.
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We gonna go
ahead and get started.
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Obviously we
have our spinach here.
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Why don't you go ahead
and put that into the bowl
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if you can, please?
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All right. Go and
put it into the bowl.
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Go in.
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All right, so
what we're gonna do,
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we gonna cut up
these cauliflowers
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into a little bite size pieces.
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And when I'm gonna have
you to get started with this,
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you gonna
actually go ahead and chop
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or should I say
grate the carrot,
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grate the carrots
right inside the bowl
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with the spinach, is that okay?
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Sure.
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So I'm gonna cut
this up, all right,
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isn't it fun working
together in the kitchen?
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I love working with you.
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Oh you do?
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You see that?
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It's on TV, it's great.
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So I know that she loves
working in the kitchen with me.
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That sounds exciting.
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I have to admit that,
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I was very intimidated
when we first got married.
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Why would you be
intimidated by me?
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You thought I'm
gonna chew you up?
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Because you are a chef.
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I'm not gonna chew you up,
what do you expect, you know?
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She loves that with a
name like Chew, you know.
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She was married
into the Chew name,
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isn't that exciting?
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Oh, my. Come on now.
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That's exciting.
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All right. Is that
enough? You want more?
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Grate a little bit more,
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just a little
bit more, it's good.
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Okay.
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All right, let me
finish up these carrots,
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I mean, this cauliflower here.
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Another way that I
like to do the carrots,
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you can actually take
a peeler, you just peel.
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Okay, yeah, that's true.
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That's another
good way of doing it.
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That should be good. All right.
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So I'm gonna now
chop up this parsley
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and we gonna put this
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right inside of
the bowl as well.
00:04:03.00\00:04:04.34
So I will put it right here.
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All right, I'm gonna
chop with this parsley.
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Kind of get a
little bit more fine here.
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Oh, that's nice.
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This is gonna be delicious,
this is gonna be really good,
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all these fresh herbs
coming inside of here.
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Do you need
something to mix this with?
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We will, you can get
something if you don't mind.
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Okay.
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All right, so we
got some fresh herbs
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going right
inside of our bowl here.
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So all of our
vegetables are right into here,
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we're looking
really, really good.
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That looks very nice.
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Looks really
good, huh? Sure it does.
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All right, so put
this back inside of here.
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So here we have, at last
we have some of our flavors,
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our lemon juice, we
have some sesame seeds.
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Sesame seeds are
really, really awesome,
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little seeds you can get.
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Believe it or not,
when you make tahini,
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it's actually
made from sesame seeds.
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People might not know that.
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But again, we're gonna
put some of these sesame seeds
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right into the
bowl, so I'm gonna throw
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that right inside of there.
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Okay. All right. What's next?
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We have our lemon
juice here. All right.
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Everything is simple, we
just mix it all together.
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It's nothing complex about this,
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some of our
nutritional yeast flakes,
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put some of that inside of here,
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nutritional yeast
flakes right there.
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We have our garlic salt
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to give a little bit of garlic
little punch and little bit,
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obviously give us
some flavor with the salt.
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I know that you like garlic.
00:05:05.97\00:05:07.30
I love garlic.
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Garlic, you know,
it's good for the breath.
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Got to have a
good breath, right?
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All right and then lastly
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we have some good old
fashioned green olives,
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it's gonna be really delicious.
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You know, olives is
a natural source of fat
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and also we have the...
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Remember we
talked about the spinach.
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Spinach is great to
reduce the blood pressure,
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high in potassium,
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you don't wanna
miss out on your spinach.
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Popeye would be really
happy right now, wouldn't he?
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All right, so let's go
ahead and mix all that up.
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All right.
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All right, so we
gonna mix all that up.
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It looks nice.
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So all those sesame seeds,
it's good old fiber in here,
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and again I like to say
color your plate like a rainbow.
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So here we have some
of our greens, our whites,
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we have some of our
oranges with the carrots,
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we have some darker
green with the olives,
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it's gonna be
really delicious, friends.
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It looks really delicious.
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We got the parsley, so
the flavor is gonna burst out.
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Okay, you are mixing
too much, I wanna taste it.
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All right, I'm
coming, I'm coming,
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now just give me some time here.
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Ladies always want to
rush us. You notice I rush him.
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Always wanna
rush, wanna rush me,
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so we gonna put that
on that plate, here we go.
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All right, this looks
really good. All right.
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Look at that,
friends. That looks nice.
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Look at that, look at that.
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All right, so I got to
get you a bite of this.
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All right, go and put that
on the plate, just like that.
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Make it look real
nice, does that look good?
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Yes, that looks nice.
00:06:14.10\00:06:15.47
All right, all
right, so go ahead,
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go ahead and get bite of that.
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Let's see how it tastes.
You know what I'm gonna do?
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I'm gonna be nice.
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You gonna feed
me? I'm gonna feed.
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All right, come on
now, let me try that.
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Are you ready?
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How about that?
That is delicious.
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Well, friends,
we're moving right along
00:06:34.19\00:06:35.86
and we have
come again to the "F"
00:06:35.89\00:06:37.69
and you know what the "F" means,
00:06:37.73\00:06:39.06
the "F" stands for Faith.
00:06:39.09\00:06:40.56
Talking about this FORK system,
00:06:40.60\00:06:42.26
remember that
"F" stands for Faith,
00:06:42.30\00:06:43.83
the "O" stands for Organization,
00:06:43.87\00:06:45.73
the "R" stands for Recipe
00:06:45.77\00:06:47.47
and the "K"
stands for Knowledge.
00:06:47.50\00:06:49.37
But let's go ahead and
move right into the faith.
00:06:49.40\00:06:50.94
Talking about this faith,
00:06:50.97\00:06:52.31
you know the Bible lets
us know that it says that,
00:06:52.34\00:06:54.28
faith cometh by hearing
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and hearing by the word of God.
00:06:55.88\00:06:57.98
We're talking today
about "He holds you up."
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He again holds you up
and, Chef Law, I'll tell you,
00:07:00.88\00:07:03.85
God is great.
00:07:03.89\00:07:05.22
And so how're you
doing today, Chef Law?
00:07:05.25\00:07:06.59
I'm doing it good.
How're you doing, Chef?
00:07:06.62\00:07:07.96
How're you all doing out there?
00:07:07.99\00:07:09.32
Now we're talking today
about "He holds you up."
00:07:09.36\00:07:10.69
"He holds you up."
00:07:10.73\00:07:12.06
Come on now, God holds us up,
00:07:12.09\00:07:13.43
what we're
talking about here, man?
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It almost means the same
as a phrase from where I am,
00:07:14.83\00:07:17.13
we usually like to say
somebody holds this down.
00:07:17.17\00:07:19.53
Come on, oh, come on now.
00:07:19.57\00:07:20.90
But we're speaking
in biblical language,
00:07:20.94\00:07:22.40
divine language and God
said, He's gonna hold you up.
00:07:22.44\00:07:25.44
I like that. I like that.
00:07:25.47\00:07:26.81
So He's holding us
down. He's holding us down.
00:07:26.84\00:07:28.18
He's gonna hold us
up. He's gonna hold us up.
00:07:28.21\00:07:29.54
Come on now, that's
what I'm talking about.
00:07:29.58\00:07:30.91
All right, so let's see
00:07:30.95\00:07:32.28
what the Bible
has to say about it.
00:07:32.31\00:07:33.65
Let's go, let's go
and see what we got.
00:07:33.68\00:07:35.02
The Bible says, "Fear
thou not, for I am with thee:
00:07:35.05\00:07:37.22
be not dismayed,
for I am thy God:
00:07:37.25\00:07:39.82
I will strengthen thee: yea,
00:07:39.85\00:07:41.76
I will uphold thee
with the right hand
00:07:41.79\00:07:44.33
of my righteousness."
00:07:44.36\00:07:45.99
Isaiah 41:10.
00:07:46.03\00:07:48.33
That sounds like
music to my ears.
00:07:48.36\00:07:50.37
It's beautiful
music. Come on now.
00:07:50.40\00:07:51.73
Break this now to us, Chef.
00:07:51.77\00:07:53.10
One of the first things I
want us to see and recognize
00:07:53.13\00:07:54.87
about this verse is
that we do not have to have
00:07:54.90\00:07:57.47
any fear of failure or mistakes.
00:07:57.51\00:08:00.58
Come on now.
00:08:00.61\00:08:01.94
Because no matter
what we may do that
00:08:01.98\00:08:03.58
it seems that we fail that
00:08:03.61\00:08:04.95
or seems we may
make a mistake at.
00:08:04.98\00:08:07.02
God will not leave you. Why?
00:08:07.05\00:08:09.92
Because He said, He
is gonna hold you up.
00:08:09.95\00:08:11.92
I like that. I like that.
00:08:11.95\00:08:13.29
But not according
to how good you are,
00:08:13.32\00:08:14.76
but not according to what you
will do right or will do wrong,
00:08:14.79\00:08:17.79
the Bible says,
He's gonna hold you up
00:08:17.83\00:08:19.93
with the right hand
of His righteousness.
00:08:19.96\00:08:21.30
His righteousness,
not our own righteousness.
00:08:21.33\00:08:22.66
Not our own righteousness...
00:08:22.70\00:08:24.03
Or our own hands.
00:08:24.07\00:08:25.40
Not own hands,
with His righteousness.
00:08:25.43\00:08:26.77
Come on now, and I
like that, friends,
00:08:26.80\00:08:28.14
because we're talking about,
00:08:28.17\00:08:29.50
it puts the responsibility
in essence on God.
00:08:29.54\00:08:30.94
We have to let Him
have the responsibility,
00:08:30.97\00:08:33.01
that's our part to play
but at the end of the day
00:08:33.04\00:08:35.44
our estimation of what, I
guess what our mistake is,
00:08:35.48\00:08:39.58
or what we might think is
right is not our to decide,
00:08:39.61\00:08:42.78
it is God's business
to decide what that is.
00:08:42.82\00:08:45.19
Go ahead and break it
down further for us, Chef Law,
00:08:45.22\00:08:46.55
what we got?
00:08:46.59\00:08:47.92
Now when I was kid we used to,
00:08:47.96\00:08:49.29
we wanna just see how
gigantic this verse is.
00:08:49.32\00:08:52.66
When I was a kid, we
used to sing the song
00:08:52.69\00:08:54.03
and it said, "He had the
whole world in His hands."
00:08:54.06\00:08:55.40
Come on, I like
that. Remember that song?
00:08:55.43\00:08:56.77
He had the whole
world in his hands
00:08:56.80\00:08:58.30
Oh, come on then, you
doing a little singing, eh?
00:08:58.33\00:09:00.47
Come on now, I won't
bring it out for you, Chef Law.
00:09:00.50\00:09:02.60
I'm gonna hold
that back, brother,
00:09:02.64\00:09:03.97
you know what I'm saying.
00:09:04.01\00:09:05.34
You are singing, you
know what I'm saying.
00:09:05.37\00:09:06.71
All right now, so He had
the whole world in His hands,
00:09:06.74\00:09:08.08
now the world is pretty
big and now just look at this,
00:09:08.11\00:09:09.88
if He is strong enough
and more powerful enough
00:09:09.91\00:09:12.05
to have the whole
world in His hands,
00:09:12.08\00:09:14.42
and if there is anything wrong
00:09:14.45\00:09:15.78
that's going on has
to do with economics,
00:09:15.82\00:09:17.15
I think His hand can cover it.
00:09:17.19\00:09:18.52
Come on now.
00:09:18.55\00:09:19.89
If there is anything wrong,
00:09:19.92\00:09:21.26
it that has to
do with your health,
00:09:21.29\00:09:22.62
I think His hand can cover it.
00:09:22.66\00:09:23.99
He can cover it.
00:09:24.03\00:09:25.36
And if there is anything
that goes on in this world,
00:09:25.39\00:09:26.73
His hand can hold it.
00:09:26.76\00:09:28.10
Now, that's a big hand.
00:09:28.13\00:09:29.46
Come on now,
brother, that's a big hand.
00:09:29.50\00:09:30.83
That's a big mighty big hand.
That's a big hand, come on now.
00:09:30.87\00:09:32.20
And that's strong
hand. Come on now.
00:09:32.23\00:09:33.57
And that's exactly
what you get with God,
00:09:33.60\00:09:35.00
you get big
things and strong things,
00:09:35.04\00:09:37.57
and strength to keep
going and keep looking.
00:09:37.61\00:09:38.94
Come on now, I want y'all
to just picture in your mind
00:09:38.97\00:09:40.68
right now, if you've ever
seen any pictures of the galaxy,
00:09:40.71\00:09:43.24
of the universe,
00:09:43.28\00:09:44.98
I mean the earth is a small spec
00:09:45.01\00:09:47.55
in the universe,
00:09:47.58\00:09:48.92
so you can imagine that God,
00:09:48.95\00:09:50.29
He has formed us in
the palms of His hands.
00:09:50.32\00:09:54.52
So, Chef Law, we know
that this world is so big,
00:09:54.56\00:09:56.86
but we know that God obviously,
00:09:56.89\00:09:58.39
it's nothing for God to do what?
00:09:58.43\00:10:00.03
To hold us up. To hold
us up in His right hand.
00:10:00.06\00:10:01.40
Come on now, because
the world is just so large.
00:10:01.43\00:10:04.07
It's so big and it's so vast
00:10:04.10\00:10:05.60
and there is
billions upon trillions
00:10:05.63\00:10:07.64
and not only stars but galaxies
00:10:07.67\00:10:09.60
that have further
billions and trillions of stars,
00:10:09.64\00:10:11.57
but the Bible says.
00:10:11.61\00:10:12.94
He calls them all by name.
00:10:12.97\00:10:14.64
That's how particular He
is, that's how specific He is.
00:10:14.68\00:10:17.71
So every little
detail of our life,
00:10:17.75\00:10:19.78
every little thing
that we are feeling,
00:10:19.81\00:10:21.25
and every little
thing that we're thinking,
00:10:21.28\00:10:23.12
God knows about it
intimately because He is nosy?
00:10:23.15\00:10:25.62
No.
00:10:25.65\00:10:26.99
But because He
is a perfectionist.
00:10:27.02\00:10:28.36
Come on now.
00:10:28.39\00:10:29.72
And He wants things
perfect in our life,
00:10:29.76\00:10:31.09
and He doesn't want us
to have any pain whatsoever,
00:10:31.13\00:10:33.83
that's not gonna lead to us
00:10:33.86\00:10:35.23
to a closer
relationship with Him.
00:10:35.26\00:10:36.80
You know, and
God's, I guess you cans say
00:10:36.83\00:10:38.83
His perfectionism
is not about in a sense
00:10:38.87\00:10:41.17
just trying to make us
just to do what He says.
00:10:41.20\00:10:42.54
Amen.
00:10:42.57\00:10:43.91
God, yes, He obviously
He wants us to be obedient,
00:10:43.94\00:10:45.77
but at the same time
00:10:45.81\00:10:47.14
God wants us to be
motivated from love,
00:10:47.18\00:10:48.98
not from duty.
00:10:49.01\00:10:50.35
That's right, that's right.
00:10:50.38\00:10:51.71
He said it, yes,
and we should do it,
00:10:51.75\00:10:53.08
but God wants us to do
it because it is right,
00:10:53.11\00:10:54.52
because it's the best way,
00:10:54.55\00:10:55.88
it's the, really,
it's the only way.
00:10:55.92\00:10:58.09
And so, Chef Law, go ahead
00:10:58.12\00:10:59.45
and give us a
little closing thought
00:10:59.49\00:11:00.86
as we talk about He holds us up.
00:11:00.89\00:11:03.32
Well, let's talk, well,
let's give a closing thought
00:11:03.36\00:11:05.43
about that now.
00:11:05.46\00:11:07.36
We all need support in life,
00:11:07.40\00:11:09.03
and we all have
various support groups,
00:11:09.06\00:11:10.57
but there is none support
group like God's support group.
00:11:10.60\00:11:13.90
He wants to hold you up
00:11:13.94\00:11:15.40
and even though how
many people you may have
00:11:15.44\00:11:16.97
in a support group,
God's support group is bigger.
00:11:17.01\00:11:19.71
The Bible says, He has
thousands upon thousands
00:11:19.74\00:11:22.38
and ten thousands and
ten thousands of angels.
00:11:22.41\00:11:25.08
There is no situation in
life where He can't help you,
00:11:25.11\00:11:27.68
there is no problem in life
00:11:27.72\00:11:29.28
where He can't
strengthen you to go to.
00:11:29.32\00:11:31.12
So as you go through this
week in this day remember that
00:11:31.15\00:11:33.59
God is there to
strengthen you and hold you up.
00:11:33.62\00:11:36.26
Amen.
00:11:36.29\00:11:37.63
Well, hey, friends,
we're moving right along.
00:11:43.33\00:11:45.10
We've come to the Organization,
the "O" in the FORK system.
00:11:45.13\00:11:49.37
And so today we're
talking about something
00:11:49.40\00:11:50.94
that's going to be
really, really exciting.
00:11:50.97\00:11:52.87
We're talking
about how to use a knife.
00:11:52.91\00:11:55.94
Different knife techniques
and also the parts of a knife.
00:11:55.98\00:11:59.05
And I'll tell you,
it's important to know
00:11:59.08\00:12:00.52
how to use your knifes,
00:12:00.55\00:12:01.95
because a lot of times
people get hurt every single day
00:12:01.98\00:12:05.25
because of having
their knifes too dull
00:12:05.29\00:12:07.86
or they might not know
how to use it properly,
00:12:07.89\00:12:09.62
so we just wanna
give you some simple tips
00:12:09.66\00:12:11.39
on some simple knife techniques.
00:12:11.43\00:12:13.60
And I got a good friend again,
00:12:13.63\00:12:15.10
Chef Law, how're
you doing, Chef Law?
00:12:15.13\00:12:16.46
How're you all doing again?
00:12:16.50\00:12:17.83
Now, Chef Law, you went to
culinary art school, right?
00:12:17.87\00:12:19.20
Yes.
00:12:19.23\00:12:20.57
And they probably taught you
a whole lot of stuff in there,
00:12:20.60\00:12:21.94
in the school, right?
00:12:21.97\00:12:23.30
They told me little,
00:12:23.34\00:12:24.67
they told me some
things about the knives there.
00:12:24.71\00:12:26.04
Little things, okay.
00:12:26.07\00:12:27.41
Let's go and talk
about some of the knives.
00:12:27.44\00:12:28.78
What kind of
knife is this, Chef Law?
00:12:28.81\00:12:30.15
That is a chef
knife. Okay, a chef knife.
00:12:30.18\00:12:31.51
Some times they call it
also a French chef knife,
00:12:31.55\00:12:32.88
I believe as well.
00:12:32.91\00:12:34.25
Right.
00:12:34.28\00:12:35.62
And what kind of
things can you do
00:12:35.65\00:12:36.99
with a French chef knife?
00:12:37.02\00:12:38.35
Well, you can cut, you
can chop, you can skin,
00:12:38.39\00:12:39.72
really a lot of
things you can do.
00:12:39.75\00:12:41.09
Lot of things, okay, okay,
00:12:41.12\00:12:42.46
so pretty much
this is a major tool
00:12:42.49\00:12:43.83
that we normally
use in the kitchen.
00:12:43.86\00:12:45.19
It's a major tool,
actually in culinary school
00:12:45.23\00:12:46.76
the first thing you do
when you get to school,
00:12:46.80\00:12:48.93
they put a knife in
your hand and make you chop.
00:12:48.96\00:12:50.80
Make you chop, okay, so we
probably can do some dicing,
00:12:50.83\00:12:53.10
some slicing, some
mincing, all kind of things.
00:12:53.13\00:12:55.14
We also have another knife
00:12:55.17\00:12:56.50
and sometimes I have
a hard time saying this,
00:12:56.54\00:12:58.27
is it santokyo?
00:12:58.31\00:13:00.01
Santoku.
00:13:00.04\00:13:01.44
Santoku not santokyo, right.
00:13:01.48\00:13:03.41
Not santokyo.
00:13:03.45\00:13:04.78
Might be from
Tokyo but not santokyo.
00:13:04.81\00:13:06.21
Okay, all right now,
00:13:06.25\00:13:07.58
and the great thing we
learned about the santoku knife
00:13:07.62\00:13:09.58
is that it actually is great
00:13:09.62\00:13:10.95
because it's good for
cutting Asian vegetables.
00:13:10.99\00:13:12.89
And so in Asia, in Tokyo,
00:13:12.92\00:13:14.99
in those places this is a
knife that normally is used.
00:13:15.02\00:13:17.46
Another knife
we wanna talk about
00:13:17.49\00:13:18.83
today is our paring knife.
00:13:18.86\00:13:20.20
Paring knife. Now what
is this used for, Chef Law?
00:13:20.23\00:13:21.56
Well, that's going to be used
for peeling and cutting things,
00:13:21.60\00:13:25.13
sometimes when you're cutting,
00:13:25.17\00:13:26.53
if people are trying to
make fine cuts or artistry,
00:13:26.57\00:13:32.21
they use a paring knife.
00:13:32.24\00:13:33.58
I got you, so it's a
really simple knife to use
00:13:33.61\00:13:35.54
but a very powerful
tool in the kitchen, right?
00:13:35.58\00:13:36.95
Very powerful, very
sharp. There you go, exactly.
00:13:36.98\00:13:38.38
So this knife right here,
00:13:38.41\00:13:39.75
we call this the
veggie meat knife, right?
00:13:39.78\00:13:42.15
Well, it's a steak knife.
00:13:42.18\00:13:43.52
Come on, no, no,
it's a veggie meat knife.
00:13:43.55\00:13:45.39
What are you taking about, man?
00:13:45.42\00:13:46.99
We don't call it
the fake steak knife.
00:13:47.02\00:13:48.36
Now, come on, I call
it the veggie meat knife.
00:13:48.39\00:13:50.33
So again, we are
eating veggie meat
00:13:50.36\00:13:52.36
so we call this
the veggie meat knife,
00:13:52.39\00:13:54.30
also known as a
steak knife, huh.
00:13:54.33\00:13:56.20
All right, all right, so,
00:13:56.23\00:13:57.57
right here we have another tool,
00:13:57.60\00:13:58.93
we wanna talk about.
00:13:58.97\00:14:00.30
What is this called right
here? And that's your stiletto.
00:14:00.34\00:14:01.67
Okay, your stiletto.
00:14:01.70\00:14:03.04
So what do you do with stiletto?
00:14:03.07\00:14:04.41
And this is what you
use to sharpen your knife.
00:14:04.44\00:14:05.84
Give us an
example. In between sharpen.
00:14:05.87\00:14:07.81
Okay, so tell how to use this?
00:14:07.84\00:14:09.18
You can use it up
or you can use it down,
00:14:09.21\00:14:10.55
so if you use it down
you go from side to side.
00:14:10.58\00:14:13.08
Okay. If you wanna use it up.
00:14:13.11\00:14:15.18
And what it does?
00:14:15.22\00:14:16.55
It helps the
knife to get sharp or?
00:14:16.58\00:14:17.92
It keeps it nice and sharp
and then after you do that,
00:14:17.95\00:14:20.02
you wanna wipe it off,
00:14:20.06\00:14:21.39
'cause you don't need
want any kind of metal
00:14:21.42\00:14:22.76
that it may pass.
00:14:22.79\00:14:24.13
Any metal, so we don't
want to get metal to our system,
00:14:24.16\00:14:25.49
I know steel, right.
00:14:25.53\00:14:26.86
We don't want it.
00:14:26.90\00:14:28.23
I'm one, I'm kind of
steel you know what I'm saying,
00:14:28.26\00:14:29.60
see all that
muscles right there.
00:14:29.63\00:14:30.97
You don't want
this steel in you.
00:14:31.00\00:14:32.33
Come on now, go
ahead now, okay, all right.
00:14:32.37\00:14:33.70
We gonna cut up
some things real quick.
00:14:33.74\00:14:35.07
We gonna use our
French chef knife
00:14:35.10\00:14:36.44
and we don't wanna get
our hands in there, right?
00:14:36.47\00:14:37.81
No.
00:14:37.84\00:14:39.17
All right, so we
wanna, when you cut
00:14:39.21\00:14:40.54
you wanna do a simple
rocking motions just like this.
00:14:40.58\00:14:41.91
All right.
00:14:41.94\00:14:43.28
All right, rocking motion, you
kind of push it down or you can
00:14:43.31\00:14:44.65
have your hands
right there as a guard.
00:14:44.68\00:14:46.18
So when you have it as a guard,
00:14:46.21\00:14:47.78
you can use it to
kind of get the thickness
00:14:47.82\00:14:49.58
of the actual
whatever you are chopping.
00:14:49.62\00:14:51.65
Is that correct?
What size you want?
00:14:51.69\00:14:53.02
What size you want, so
I'll just wanna rock it
00:14:53.05\00:14:54.96
and kind of move
down just like that.
00:14:54.99\00:14:56.99
That's good, you're
pretty good with that knife.
00:14:57.03\00:14:58.36
Well, I'm learning, man,
I'm learning, I'm learning.
00:14:58.39\00:15:00.40
And so we wanna
dice some things up
00:15:00.43\00:15:02.13
and another thing you can do is
00:15:02.16\00:15:03.50
just simply just
chop this like that.
00:15:03.53\00:15:05.67
And just pushing and feed
it right through, so we'll see.
00:15:05.70\00:15:10.37
Now when you chop like that
00:15:10.41\00:15:11.87
you wanna have
your knife really sharp.
00:15:11.91\00:15:13.24
Very sharp.
00:15:13.27\00:15:14.61
Now tell us some kind
of things that can happen.
00:15:14.64\00:15:16.14
What I say in closing here
00:15:16.18\00:15:17.51
we want to make
sure the knife is sharp
00:15:17.55\00:15:18.88
because if it's too
dull, you can do what?
00:15:18.91\00:15:21.55
You got to force it down
and when you force it down
00:15:21.58\00:15:24.12
that means you gonna
cut your finger on accident,
00:15:24.15\00:15:25.49
is that correct?
00:15:25.52\00:15:26.86
That's exactly right.
00:15:26.89\00:15:28.22
There you go,
exactly so, friends,
00:15:28.26\00:15:29.59
these are some
simple techniques,
00:15:29.62\00:15:30.96
some simple parts
of how to use a knife
00:15:30.99\00:15:32.56
and I'll tell you, it is
important to use this tool,
00:15:32.59\00:15:34.70
because guess what?
00:15:34.73\00:15:36.06
We're using a lot of vegetables,
00:15:36.10\00:15:37.43
a lot of fruits, and
a lot of veggie meat.
00:15:37.47\00:15:40.14
So you better learn how to
use these tools and I tell you.
00:15:40.17\00:15:42.70
So learn about
kitchen organization.
00:15:42.74\00:15:45.11
Hello, friends, we've come down
to the "R" in the FORK system.
00:15:51.21\00:15:54.62
And the "R" stands for Recipe.
00:15:54.65\00:15:57.09
This is a quick recap
that "F" stands for Faith,
00:15:57.12\00:15:59.62
the "O" stands for Organization,
00:15:59.65\00:16:01.82
the "R" stands for Recipes
00:16:01.86\00:16:03.89
and the "K"
stands for Knowledge.
00:16:03.93\00:16:06.53
I'll tell you,
friends, we're learning so much,
00:16:06.56\00:16:08.33
we're learning
so much good things,
00:16:08.36\00:16:10.13
but today we're gonna get
right back into the kitchen
00:16:10.17\00:16:12.43
and I have my good
buddy Chef Law with me.
00:16:12.47\00:16:13.80
How're you doing, Chef Law?
00:16:13.84\00:16:15.17
I'm doing good,
I'm in the kitchen,
00:16:15.20\00:16:16.54
so I'm all right.
00:16:16.57\00:16:17.91
Well, today this is
an advanced recipe, man,
00:16:17.94\00:16:19.27
this is gonna be something
that you don't wanna miss.
00:16:19.31\00:16:21.41
We're gonna be making
some delicious crispy chicken
00:16:21.44\00:16:23.88
and vegetable kebabs,
00:16:23.91\00:16:25.98
crispy chicken
and vegetable kebabs.
00:16:26.01\00:16:27.65
We're gonna make it
really extra crispy,
00:16:27.68\00:16:29.02
how does that sound?
00:16:29.05\00:16:30.39
That sounds good.
00:16:30.42\00:16:31.75
Come on now, we gonna
be, it's gonna be delicious.
00:16:31.79\00:16:33.12
Sounds delicious.
00:16:33.15\00:16:34.49
What we're gonna do
today, we're gonna be having,
00:16:34.52\00:16:35.86
we have something called tofu,
00:16:35.89\00:16:37.23
and some of y'all may
not be familiar with tofu,
00:16:37.26\00:16:38.59
tofu is made from soy beans
00:16:38.63\00:16:40.50
and it actually
go through a process
00:16:40.53\00:16:42.73
and they curdle it
up almost like cheese
00:16:42.76\00:16:44.73
and so what happens,
00:16:44.77\00:16:46.10
it comes as this little
block as we see right here,
00:16:46.13\00:16:47.84
a little block,
00:16:47.87\00:16:49.40
this little block
can actually can be taken
00:16:49.44\00:16:51.04
and it makes a nice meaty
like texture when you cook it.
00:16:51.07\00:16:53.07
All right. All
right, does that sound good?
00:16:53.11\00:16:54.44
Sounds good to me.
00:16:54.48\00:16:55.81
We got some, a few vegetables,
here we have some mushrooms
00:16:55.84\00:16:57.51
and some squash
and some cauliflower,
00:16:57.55\00:16:59.98
but we gonna go
ahead very quickly
00:17:00.02\00:17:01.35
and read the
ingredients for the...
00:17:01.38\00:17:02.85
for everybody out there.
00:17:02.88\00:17:04.22
Let's go and
read the ingredients,
00:17:04.25\00:17:05.59
I'll go ahead and read it.
00:17:05.62\00:17:06.96
Sounds pretty good,
huh? Sounds delicious.
00:17:43.02\00:17:44.39
All right man, so
let's get started.
00:17:44.43\00:17:45.76
We gonna go ahead
and cube up our tofu,
00:17:45.79\00:17:47.13
can we do that please?
00:17:47.16\00:17:48.50
All right.
00:17:48.53\00:17:49.86
And go ahead, if you can
get a knife, you have a knife?
00:17:49.90\00:17:51.23
We get you a knife right here.
00:17:51.27\00:17:53.50
All right, I can get
you a knife right here,
00:17:53.54\00:17:54.87
I want you to go ahead
and cut the mushrooms in half,
00:17:54.90\00:17:56.24
if you can if you
don't mind, please?
00:17:56.27\00:17:57.61
No problem.
00:17:57.64\00:17:58.97
All right, so we
gonna cube the tofu,
00:17:59.01\00:18:00.34
really quickly here.
00:18:00.38\00:18:02.41
Gonna cube these up,
00:18:02.44\00:18:04.38
get these ready
00:18:04.41\00:18:05.95
and this is gonna
be really delicious,
00:18:05.98\00:18:07.65
friends, really delicious.
00:18:07.68\00:18:09.38
So I'm cutting them in
a little kind of like a,
00:18:09.42\00:18:11.32
almost like steak like slices
00:18:11.35\00:18:13.12
and I'm gonna cut
them right in half
00:18:13.15\00:18:14.86
and then we gonna
cut them in little cubes,
00:18:14.89\00:18:16.83
so we gonna just like this.
00:18:16.86\00:18:18.19
I'm actually gonna stack
them up just like that on these.
00:18:18.23\00:18:20.53
Make it little
faster, wanna stack them up,
00:18:20.56\00:18:23.16
just like that, all right.
00:18:23.20\00:18:25.90
Now we have some
cubes on the way.
00:18:25.93\00:18:27.87
All right. It
looks pretty good, huh?
00:18:27.90\00:18:29.97
All right.
00:18:30.01\00:18:31.34
So we go ahead and just
stick with that for now.
00:18:31.37\00:18:33.07
We're gonna cut some squash up,
it's gonna be for our kebabs.
00:18:33.11\00:18:35.38
All right, so we
gonna slice these up.
00:18:35.41\00:18:36.95
That look good, huh?
Nice and nice, nice cubes.
00:18:41.28\00:18:43.42
All right, come on now,
00:18:43.45\00:18:44.79
that's what I am
talking about, man.
00:18:44.82\00:18:46.15
All right, so let's
move these out the way.
00:18:46.19\00:18:47.72
Move these, we're
not gonna be using these.
00:18:47.76\00:18:49.09
Move the squash if
you don't mind, please?
00:18:49.12\00:18:50.46
Okay.
00:18:50.49\00:18:51.83
And we have some cauliflower
here, we're gonna be using.
00:18:51.86\00:18:53.33
So what we're
gonna do next, man,
00:18:53.36\00:18:54.70
we gonna move
this out of the way
00:18:54.73\00:18:56.06
for a second here.
00:18:56.10\00:18:57.43
And we gonna make our
breading, is that okay?
00:18:57.47\00:18:58.80
Let's do it.
00:18:58.83\00:19:00.17
All right, so let's
go ahead and do that,
00:19:00.20\00:19:01.54
I'm gonna move it
back here for a second.
00:19:01.57\00:19:02.90
All right, so we gonna
go ahead and get a bowl
00:19:02.94\00:19:04.27
and we're gonna
make our breading,
00:19:04.31\00:19:05.64
and our breading
is pretty simple.
00:19:05.67\00:19:07.01
We gonna go ahead
and crumble up this,
00:19:07.04\00:19:08.78
just like this,
crumble up this just like that.
00:19:08.81\00:19:11.48
This is corn flakes.
These are corn flakes.
00:19:11.51\00:19:12.85
All right, and the corn
flakes will give the crispiness
00:19:12.88\00:19:14.22
to the recipe, okay.
00:19:14.25\00:19:15.58
Okay.
00:19:15.62\00:19:16.95
All right, so we
have some breadcrumbs,
00:19:16.99\00:19:18.32
go and give me some of
that breadcrumbs right there.
00:19:18.35\00:19:19.69
Give it a little crunch.
00:19:19.72\00:19:21.06
A little crunch,
go and put that in
00:19:21.09\00:19:22.42
right inside just like that.
00:19:22.46\00:19:23.79
Okay.
00:19:23.83\00:19:25.16
We have some flour here,
00:19:25.19\00:19:26.53
throw some flour
inside of that, all right.
00:19:26.56\00:19:27.90
Then we have some corn
starch and baking powder, okay.
00:19:27.93\00:19:29.26
All right.
00:19:29.30\00:19:30.63
Corn starch, go
and throw it in there
00:19:30.67\00:19:32.00
if you don't mind, please?
00:19:32.03\00:19:33.37
Corn starch and baking powder.
00:19:33.40\00:19:34.74
All right, so we gonna go
ahead and mix this right up,
00:19:34.77\00:19:36.10
right just like that.
00:19:36.14\00:19:37.47
So this is the
breading for the crispy chicken.
00:19:37.51\00:19:38.84
And again, if you ever go
to some of the restaurants
00:19:38.87\00:19:40.21
you find that
nice breading on there,
00:19:40.24\00:19:41.58
this is a simple way to do.
00:19:41.61\00:19:42.94
We have all those
simple ingredients in here,
00:19:42.98\00:19:44.41
the corn flakes
and the baking powder,
00:19:44.45\00:19:46.35
all these different things,
00:19:46.38\00:19:47.72
we gonna mix that
just like this, okay.
00:19:47.75\00:19:49.08
Okay. It looks good.
All right, looks good, huh?
00:19:49.12\00:19:51.05
All right, so we
gonna use that in a second
00:19:51.09\00:19:52.75
right along with our milk.
00:19:52.79\00:19:54.12
Let's go ahead and grab
our vegetables in that bowl
00:19:54.16\00:19:55.49
if you don't mind?
00:19:55.52\00:19:56.86
No problem.
00:19:56.89\00:19:58.23
All right, so we
gonna flavor this up,
00:19:58.26\00:19:59.59
flavor, put the flavoring on it
00:19:59.63\00:20:00.96
and then we gonna put this
right on to the griddle, okay.
00:20:01.00\00:20:02.70
So give me that bowl right here.
00:20:02.73\00:20:04.37
We gonna put the tofu in here.
00:20:04.40\00:20:07.30
All right, we have our squash.
00:20:07.34\00:20:09.97
Everything just
right in the bowl?
00:20:10.01\00:20:11.34
Right in the bowl. All right.
Just like that, all right.
00:20:11.37\00:20:13.98
Then we have our cauliflower,
00:20:14.01\00:20:16.01
little bit of
cauliflower in here.
00:20:16.04\00:20:17.45
What you wanna do is go
and give me the seasoning
00:20:17.48\00:20:19.01
and all the
different ingredients?
00:20:19.05\00:20:20.42
Okay. All right.
00:20:20.45\00:20:22.08
Go and mix all
that on just like that.
00:20:22.12\00:20:24.85
All right, just like that.
00:20:24.89\00:20:26.35
Those seasoning on there.
00:20:26.39\00:20:28.39
All right, we gonna
flavor that up. Yeah.
00:20:28.42\00:20:29.79
Some of you all
might be familiar
00:20:29.82\00:20:31.16
in making chicken at home
00:20:31.19\00:20:32.63
and this is a really simple way
00:20:32.66\00:20:34.00
of how you make regular chicken,
00:20:34.03\00:20:35.36
put the seasoning on it,
00:20:35.40\00:20:36.73
you flavor it up this
nicely, and then you what,
00:20:36.77\00:20:38.47
you have to put, put
it on the breading, right.
00:20:38.50\00:20:40.00
Put it on the breading.
Put it on the breading.
00:20:40.04\00:20:41.37
Okay, so we are doing
the same as that process,
00:20:41.40\00:20:43.00
little garlic
powder just like that.
00:20:43.04\00:20:44.77
All right, little garlic powder,
00:20:44.81\00:20:46.14
friends, little salt.
00:20:46.17\00:20:48.04
All right, little salt,
00:20:48.08\00:20:49.98
and then we have some Braggs
00:20:50.01\00:20:51.35
so we gonna sprinkle
that right on there, okay.
00:20:51.38\00:20:53.31
So I need you to get
your hands dirty, Law,
00:20:53.35\00:20:54.68
can you put, can you get some,
get your hands right into it
00:20:54.72\00:20:56.62
and mix all
together if you don't mind?
00:20:56.65\00:20:57.99
It's all right with me.
00:20:58.02\00:20:59.35
Mix it all
together for me, please?
00:20:59.39\00:21:01.62
Get your hands dirty, man.
00:21:01.66\00:21:03.49
Some times you gotta get
your hands dirty in the kitchen.
00:21:03.53\00:21:05.63
That's the fun part
about getting into the kitchen.
00:21:05.66\00:21:07.10
This is the fun part.
00:21:07.13\00:21:08.46
All right, so I'm gonna
get the pan rolling, okay.
00:21:08.50\00:21:10.53
And when we
gonna bread this out,
00:21:10.57\00:21:11.90
oh, that looks good, man.
00:21:11.93\00:21:13.27
All right. That's
what I'm talking about.
00:21:13.30\00:21:14.64
Oh, yes sir.
00:21:14.67\00:21:16.10
Yes, sir. All right. Okay.
00:21:16.14\00:21:17.64
So we gonna keep your
hands as you get there,
00:21:17.67\00:21:19.01
I can't get my hands on,
00:21:19.04\00:21:20.38
I'm gonna let
your hands get dirty.
00:21:20.41\00:21:21.74
Is that okay? Yes, it is.
00:21:21.78\00:21:23.11
So go ahead and
take this right here,
00:21:23.14\00:21:24.48
put into the
breading if you don't mind?
00:21:24.51\00:21:25.85
Put right into the
breading. Just one big scoop?
00:21:25.88\00:21:27.22
Just like that. Okay.
00:21:27.25\00:21:28.58
And actually before you
put in the breading, I'm sorry,
00:21:28.62\00:21:29.95
put it, dip it in the
milk also if you don't mind?
00:21:29.98\00:21:31.32
There right in the milk for us
and then put into the breading,
00:21:31.35\00:21:32.69
okay.
00:21:32.72\00:21:34.06
Just like that, it's good,
put it right in the breading.
00:21:34.09\00:21:36.02
All right, let's keep
'em, put in some more,
00:21:36.06\00:21:37.39
you can do some more.
00:21:37.43\00:21:38.76
Go and put some more
in there, in the milk,
00:21:38.79\00:21:41.06
put right into the milk
00:21:41.10\00:21:42.43
and then put it
right into the breading
00:21:42.46\00:21:43.80
just like that.
00:21:43.83\00:21:45.17
All right, just a
little, more handful,
00:21:45.20\00:21:46.53
and we can get this right,
00:21:46.57\00:21:47.90
and we gonna put
it right into the...
00:21:47.94\00:21:49.27
Look at some of
these tofu chunks in there.
00:21:49.30\00:21:50.71
All right, so I'm gonna go
ahead and get these started.
00:21:50.74\00:21:53.07
You can hold that
right there just like that.
00:21:53.11\00:21:56.61
All right.
00:21:56.64\00:21:58.71
Just do that, start
just like that. All right.
00:21:58.75\00:22:00.68
Go and put that
inside if you don't mind?
00:22:00.72\00:22:02.05
There you go.
00:22:02.08\00:22:03.42
When you're just
putting them like that, man,
00:22:03.45\00:22:04.79
but you know some thing,
00:22:04.82\00:22:06.15
we can't cook all
this on the show today,
00:22:06.19\00:22:07.52
so I got a finished product.
00:22:07.56\00:22:08.89
Okay, so go and clean up
for me if you don't mind, okay?
00:22:08.92\00:22:10.73
Go and clean up for me,
little finished product here,
00:22:10.76\00:22:13.13
all right.
00:22:13.16\00:22:14.50
Go and grab the Shish
kebabs, if you don't mind?
00:22:14.53\00:22:16.97
The kebab sticks, now friends
it's very simple, we're done,
00:22:17.00\00:22:20.10
here is the finished
product, got the squash on here,
00:22:20.14\00:22:22.40
just like that.
00:22:22.44\00:22:23.77
We have the
delicious cauliflower,
00:22:23.81\00:22:26.07
we got some tofu we gonna
put on top of it just like that.
00:22:26.11\00:22:28.68
Looking really good, friends.
00:22:28.71\00:22:30.11
Oh, that looks...
Oh, come on, Chef Law.
00:22:30.15\00:22:31.98
Look at that. That looks lovely.
00:22:32.01\00:22:33.95
This is, come on now.
Look at that right there.
00:22:33.98\00:22:35.62
Look at that.
Loving it, loving it.
00:22:35.65\00:22:36.99
Let me see it.
Let me just see it.
00:22:37.02\00:22:38.45
I won't feed you,
man, but I just can't.
00:22:38.49\00:22:40.06
So good.
00:22:40.09\00:22:42.92
Good, delicious.
00:22:42.96\00:22:44.29
Well, friends, we're
wrapping up challenge day
00:22:49.80\00:22:51.73
number eight, and I'll tell you,
00:22:51.77\00:22:53.10
this is going by so fast,
00:22:53.13\00:22:54.54
but it's so exciting
00:22:54.57\00:22:56.04
and right now we
are down to the "K".
00:22:56.07\00:22:57.77
You know what the "K" means.
00:22:57.81\00:22:59.14
The "K" stands for Knowledge.
00:22:59.17\00:23:01.11
And again, the
Bible says He wants,
00:23:01.14\00:23:02.88
God wants our
knowledge to increase.
00:23:02.91\00:23:05.71
But in order for our knowledge
to increase we have to review,
00:23:05.75\00:23:08.78
we have to stay
in tune with Him,
00:23:08.82\00:23:10.72
we have to take time
00:23:10.75\00:23:12.09
and continue
learning about His word,
00:23:12.12\00:23:13.96
continue
learning about who He is,
00:23:13.99\00:23:15.79
and continue learning
about the wonderful truths
00:23:15.82\00:23:18.36
that He has for us
00:23:18.39\00:23:19.73
when it comes to eating healthy.
00:23:19.76\00:23:21.10
And you know, how we
like to do it, Chef Chew?
00:23:21.13\00:23:22.46
How're you doing
again, Chef Chew? Doing good.
00:23:22.50\00:23:23.87
And again what we
gonna do, we gonna talk about
00:23:23.90\00:23:25.97
some of these questions,
00:23:26.00\00:23:27.34
we gonna get a
little recap gonna going.
00:23:27.37\00:23:28.70
Okay.
00:23:28.74\00:23:30.07
And we gonna learn more about
00:23:30.11\00:23:31.44
how to have that
healthy knowledge.
00:23:31.47\00:23:33.48
All right. How does that sound?
00:23:33.51\00:23:34.84
Good. So go ahead,
question number one.
00:23:34.88\00:23:36.21
All right, let's go
to our first question.
00:23:36.24\00:23:37.95
God will never leave us,
is that true or is it false?
00:23:37.98\00:23:43.55
God will never leave
us. God will never leave us.
00:23:43.59\00:23:45.52
That is, it sounds
like music to my ears,
00:23:45.55\00:23:48.36
God will never leave us
00:23:48.39\00:23:51.39
and you know for sure
that it is absolutely true.
00:23:51.43\00:23:54.33
True.
00:23:54.36\00:23:55.70
Friends, I want
y'all to understand this,
00:23:55.73\00:23:57.43
God will never,
never, never leave us.
00:23:57.47\00:24:01.30
He says to us
look, He's our friend,
00:24:01.34\00:24:03.87
He's our best
friend, He's our companion,
00:24:03.91\00:24:06.54
He is our Dad, He is like our,
00:24:06.57\00:24:09.84
He says He's even
better than a mom,
00:24:09.88\00:24:12.15
I mean, who God is, is
just amazing, I'll tell you.
00:24:12.18\00:24:15.68
We can't beat it.
What's question number two?
00:24:15.72\00:24:17.49
All right our second question.
00:24:17.52\00:24:19.65
A dull knife is more
dangerous than a sharp knife?
00:24:19.69\00:24:23.89
Now, is this
true or is it false?
00:24:23.93\00:24:26.26
Now, I don't know about you,
00:24:26.29\00:24:27.63
have you ever cut
yourself in the kitchen?
00:24:27.66\00:24:29.00
I have cut
myself in the kitchen.
00:24:29.03\00:24:30.37
You know, we do a
lot of cooking, don't we?
00:24:30.40\00:24:31.73
We sure do.
00:24:31.77\00:24:33.10
And we have a lot of times,
we gonna go get a Band-Aid,
00:24:33.13\00:24:34.47
because why,
because we have cut ourself.
00:24:34.50\00:24:35.84
And we learned, as
we're learning in this week
00:24:35.87\00:24:37.31
about different tools.
00:24:37.34\00:24:38.94
We learned that a dull
knife is way more dangerous
00:24:38.97\00:24:41.88
than a sharp knife.
00:24:41.91\00:24:43.24
And so again we learned
that answer obviously is true.
00:24:43.28\00:24:46.01
But the question is this though,
00:24:46.05\00:24:47.38
is it how can we
prevent this from happening?
00:24:47.42\00:24:49.35
What do we have to do? We
have to sharpen our knives.
00:24:49.38\00:24:51.19
All right, we have to
sharpen our knives, exactly.
00:24:51.22\00:24:52.95
And so, friends, if you
don't have a knife sharpener
00:24:52.99\00:24:54.99
make a, go to the store today
or go to some time this week
00:24:55.02\00:24:58.03
and get a
simple knife sharpener,
00:24:58.06\00:24:59.39
it can be a finger saver.
00:24:59.43\00:25:01.30
If you understand
what I am talking about,
00:25:01.33\00:25:03.06
not a life saver but
a finger saver, okay.
00:25:03.10\00:25:05.73
So what's question number three?
00:25:05.77\00:25:07.10
All right, so
our third question.
00:25:07.14\00:25:08.70
What makes the breading crispy?
00:25:08.74\00:25:11.31
Is it A, flour, B,
baking powder, or is it C,
00:25:11.34\00:25:15.18
corn flakes?
00:25:15.21\00:25:17.65
Talking about crispy chicken.
This is kind of tricky too.
00:25:17.68\00:25:19.51
I know, it's something we
talking about crispy chicken.
00:25:19.55\00:25:21.38
So we gonna go and get
the answer for this one,
00:25:21.42\00:25:22.98
friends, if you
don't know, the answer is C
00:25:23.02\00:25:25.32
and it is corn flakes.
00:25:25.35\00:25:26.69
And you gotta understand
this, I don't know about you,
00:25:26.72\00:25:28.59
I grew up eating a
lot of not vegan chicken
00:25:28.62\00:25:31.56
but again chicken.
00:25:31.59\00:25:33.06
And I'll tell
you, I used to love
00:25:33.09\00:25:34.93
this getting the chicken
00:25:34.96\00:25:36.30
and I'll tell you it
had to be crispy for me.
00:25:36.33\00:25:37.67
I don't know about you guys,
00:25:37.70\00:25:39.03
when I learned how to
make this crispy chicken batter
00:25:39.07\00:25:40.97
for vegan chicken
it was like awesome.
00:25:41.00\00:25:43.64
You know I like
to say it, Chef Chew,
00:25:43.67\00:25:45.01
I got a little
slogan like to say, don't I?
00:25:45.04\00:25:46.37
I say, it looks like
chicken, it tastes like chicken
00:25:46.41\00:25:48.68
but guess what?
00:25:48.71\00:25:50.05
It's not chicken,
crispy on the outside
00:25:50.08\00:25:52.11
and white in the
middle, oh, it's delicious.
00:25:52.15\00:25:55.08
And that's what it's all about,
vegan cooking can be what?
00:25:55.12\00:25:58.52
Can be a lot of fun. Sure can.
00:25:58.55\00:26:00.16
Now we got a little
song that we sing, don't we?
00:26:00.19\00:26:01.52
You know about a
little song that we sing,
00:26:01.56\00:26:02.89
our fruits and grains song.
00:26:02.92\00:26:04.26
Oh, definitely.
00:26:04.29\00:26:05.63
You know about our
fruits and grains song?
00:26:05.66\00:26:07.00
Let's go and sing it for them,
00:26:07.03\00:26:08.36
go and let's sing
it together if we can.
00:26:08.40\00:26:09.73
All right, it just
go like this, it says:
00:26:09.76\00:26:11.10
Fruits and
grains, and vegetables,
00:26:11.13\00:26:13.30
Nuts and seeds is all I need
00:26:13.34\00:26:17.27
It taste so good, so good to me
00:26:17.31\00:26:21.34
Let's not live to
eat, but let's eat to live
00:26:21.38\00:26:26.78
Friends, I want
you to understand
00:26:26.82\00:26:28.25
that eating to live
is what is all about.
00:26:28.28\00:26:30.89
We have to take our time
00:26:30.92\00:26:32.49
and learn these
awesome principles
00:26:32.52\00:26:34.26
about what it
means to eat to live.
00:26:34.29\00:26:36.39
You meaning that listen,
00:26:36.42\00:26:37.76
all those foods that
might not be the best,
00:26:37.79\00:26:39.69
those things sadly to say
00:26:39.73\00:26:41.53
can do something
that's called death,
00:26:41.56\00:26:43.47
and we want to live,
00:26:43.50\00:26:44.90
so we have to take our
time and learn day by day,
00:26:44.93\00:26:48.54
these wonderful principles.
00:26:48.57\00:26:49.90
Isn't that right,
Chef Chew? It's true.
00:26:49.94\00:26:51.27
Now I'll tell you this,
00:26:51.31\00:26:52.64
sometimes change is
difficult, isn't it?
00:26:52.67\00:26:54.74
It is very difficult. Why
is it sometimes difficult?
00:26:54.78\00:26:57.18
Because we personally
don't want to make that change
00:26:57.21\00:27:00.92
and we are so used
to doing certain things,
00:27:00.95\00:27:03.05
we're creatures of habit.
00:27:03.08\00:27:04.42
Exactly, creatures of
habit and sometimes, you know,
00:27:04.45\00:27:06.29
we are stubborn.
00:27:06.32\00:27:07.66
That too. Sometimes
we have a hard head.
00:27:07.69\00:27:09.02
I was trying to be nice.
00:27:09.06\00:27:10.39
You know, that
some times Chef Chew,
00:27:10.43\00:27:11.76
you could also be
stubborn sometimes,
00:27:11.79\00:27:13.13
I don't want, I was
just, any way I'm just,
00:27:13.16\00:27:16.16
you know, I love you girl.
00:27:16.20\00:27:17.53
You know, I love you girl.
00:27:17.57\00:27:18.93
Let's keep on with the
show. You know be cool, right.
00:27:18.97\00:27:20.30
All right any way,
friends, you know sometimes
00:27:20.34\00:27:21.67
we can get stubborn,
00:27:21.70\00:27:23.04
and sometimes we
want our own ways
00:27:23.07\00:27:24.64
and sometimes even in marriage
we sometimes go in our own way.
00:27:24.67\00:27:26.98
But what we
learned to do is that
00:27:27.01\00:27:28.34
we have to yield up our wills.
00:27:28.38\00:27:30.35
That's right. We
have to give up our wills.
00:27:30.38\00:27:32.35
Sometimes I have to say,
you know, something baby,
00:27:32.38\00:27:33.92
you are correct.
00:27:33.95\00:27:35.28
So anyway, friends,
we love you out there
00:27:35.32\00:27:36.99
and again we want you all
00:27:37.02\00:27:38.35
to continue on
this Chew's Challenge
00:27:38.39\00:27:39.72
and again my name is Chef Chew.
00:27:39.75\00:27:42.66
And I am Chef Chew too.
00:27:42.69\00:27:44.23
And as we always say,
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"Gonna give you
something to chew on."
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