So if you've just
joined us on Cook:30 For Kids,
00:00:01.36\00:00:03.97
we are cooking up a
storm in the kitchen
00:00:04.00\00:00:05.97
with Seth and Abby from Idaho,
and Fiona from California.
00:00:06.00\00:00:11.27
What is on the menu today, guys?
00:00:11.31\00:00:15.08
Creamy corn, chickpea
chowder, and chia flax crackers.
00:00:15.11\00:00:20.05
Well, for dessert,
00:00:20.08\00:00:21.42
there is apricot
and apple crumble.
00:00:21.45\00:00:23.45
That sounds delicious. It does.
00:00:23.49\00:00:25.82
It really does.
00:00:25.85\00:00:27.42
So what we're making next, guys?
00:00:27.46\00:00:28.92
The chickpea chowder.
00:00:28.96\00:00:30.66
Good one, okay.
00:00:30.69\00:00:32.19
So turn the gas on here,
00:00:32.23\00:00:33.56
we're gonna basically
just keep firing ingredients
00:00:33.60\00:00:35.03
into this lovely pan
00:00:35.06\00:00:36.43
until we've made
the chickpea chowder.
00:00:36.46\00:00:38.07
What do you think?
That sounds good to me.
00:00:38.10\00:00:39.43
Yeah, it sounds good. All right.
00:00:39.47\00:00:40.80
So first thing we'll
need for any kind of a chowder
00:00:40.84\00:00:42.40
or something like this is
we want some chopped onions.
00:00:42.44\00:00:45.31
So just got a
common brand onion here.
00:00:45.34\00:00:48.24
So we're just gonna
chop the ends off like that
00:00:48.28\00:00:51.45
and chop it in half and
if you want to pull the...
00:00:51.48\00:00:53.35
I remove the skin off those.
00:00:53.38\00:00:55.18
You can grab one, Fiona,
and you can grab one, Seth.
00:00:55.22\00:00:57.62
Taking the skins off is
probably the longest path
00:00:57.65\00:00:59.82
and this is a
lovely, lovely flavor to,
00:00:59.85\00:01:02.42
lovely sweetness for the
dishes like sautA(C)ed onions.
00:01:02.46\00:01:05.13
So sautA(C), so sautA(C)
means just putting in the pan
00:01:05.16\00:01:08.10
and cooking it up
till it becomes soft.
00:01:08.13\00:01:10.30
Don't rub your
eyes, don't rub your eyes.
00:01:10.33\00:01:12.10
Don't get onion in your eye.
00:01:12.13\00:01:13.60
Is it strong, is it?
Yes, it's a little hotter.
00:01:13.64\00:01:16.30
So if you gonna cut,
I'll show you the first one,
00:01:16.34\00:01:17.81
so basically
you wanna just push,
00:01:17.84\00:01:19.17
push the knife
through there like that.
00:01:19.21\00:01:20.54
Oh, like that.
00:01:20.58\00:01:21.91
And when you're cutting,
you're gonna go slide through.
00:01:21.94\00:01:24.18
You're not pushing
down 'cause it's harder,
00:01:24.21\00:01:26.15
we just sliding through.
00:01:26.18\00:01:27.52
Okay.
00:01:27.55\00:01:28.88
And then when
you get to the end,
00:01:28.92\00:01:30.25
you turn it around and
slide through like that
00:01:30.29\00:01:32.09
and you got little diced ones.
00:01:32.12\00:01:34.32
Good that onions.
00:01:34.36\00:01:35.69
So see if you can
get that one to go there.
00:01:35.72\00:01:37.89
And while we're doing that,
we're gonna do some garlic.
00:01:37.93\00:01:40.56
So we'll grab a garlic
press. Do we do like this?
00:01:40.60\00:01:43.93
Oh, no, do the other way first.
You go through there first.
00:01:43.97\00:01:47.24
Okay. Oh, left
handed, excellent.
00:01:47.27\00:01:49.97
So go through there.
00:01:50.01\00:01:51.37
Now if we can put a big clove,
00:01:51.41\00:01:53.07
well, usually
two cloves of garlic,
00:01:53.11\00:01:54.44
these are big ones so
we'll put a clove in there,
00:01:54.48\00:01:57.45
and we'll see if
you can squeeze that
00:01:57.48\00:02:00.65
into the pot there.
00:02:00.68\00:02:02.02
It's coming off...
00:02:02.05\00:02:03.39
That's okay, that's
okay. Rip through the end.
00:02:03.42\00:02:04.85
This part over here.
00:02:04.89\00:02:06.22
Yup, it's getting
hot, so stand away from it.
00:02:06.25\00:02:07.59
Oh, it's like a pan pot.
00:02:07.62\00:02:08.96
Oops, all right, so you can put
in about a tablespoon of oil.
00:02:08.99\00:02:12.63
I'll give you a hand. Let's go.
00:02:12.66\00:02:18.23
I might have to do
it for you. Here we go.
00:02:18.27\00:02:20.14
Look at that. Is
this good, about that?
00:02:20.17\00:02:21.50
A little bit more.
00:02:21.54\00:02:24.01
There we go. Is that good?
00:02:24.04\00:02:25.54
Yup, perfect. So give it a stir.
00:02:25.57\00:02:27.58
You don't want
the garlic to burn.
00:02:27.61\00:02:29.41
So use one of these
nice stirring things
00:02:29.44\00:02:31.38
and mix the oil and the garlic,
00:02:31.41\00:02:32.88
so it's all kind
of mixed together.
00:02:32.91\00:02:35.58
There we go, look at that.
00:02:35.62\00:02:37.25
So, Fiona, if you
can put the onions in,
00:02:37.29\00:02:38.85
they're already
chopped into the pot.
00:02:38.89\00:02:42.16
So garlic and onion are
our first two ingredients.
00:02:42.19\00:02:45.23
What are we gonna add next?
00:02:45.26\00:02:46.93
I've got to cut
it the other way.
00:02:46.96\00:02:49.10
True, so just put
it together like this.
00:02:49.13\00:02:51.53
And you just kind of
wrap through over the knife
00:02:51.57\00:02:53.27
or just kind of purposely,
so kind of slide through it.
00:02:53.30\00:02:57.11
Like that,
brilliant. It's great.
00:02:57.14\00:02:59.47
Go the other way if
you want. Brilliant.
00:02:59.51\00:03:02.24
And do the other way as
well. I think we need more oil.
00:03:02.28\00:03:04.48
No, it's okay. Little bit.
00:03:04.51\00:03:05.85
It's kind of hard
when it gets like that
00:03:05.88\00:03:07.22
but that's gonna close.
00:03:07.25\00:03:08.58
Go and finish it off if you
like, but it's a good start.
00:03:08.62\00:03:09.95
Do I add a little bit
more oil or is this...?
00:03:09.98\00:03:11.32
It's a lot of practice
getting knife stuff done,
00:03:11.35\00:03:12.69
but make sure you be careful
00:03:12.72\00:03:14.06
and always get your mom
to do it always because...
00:03:14.09\00:03:15.42
'Cause yeah, it
just flew it over there.
00:03:15.46\00:03:16.79
Do I add a little bit
more oil or do you think that
00:03:16.83\00:03:18.16
this is good?
00:03:18.19\00:03:19.53
That's good,
that should be enough.
00:03:19.56\00:03:20.90
You don't add too much of oil,
so put that there in as well.
00:03:20.93\00:03:22.66
Get all the onion in there.
00:03:22.70\00:03:24.03
So we got the
onion and the garlic.
00:03:24.07\00:03:25.53
Now, we're gonna
add some ingredients,
00:03:25.57\00:03:28.47
this is thyme, fresh thyme.
00:03:28.50\00:03:29.87
So you can buy this
in the super market.
00:03:29.90\00:03:31.81
So if you guys can get
this and see if you can get,
00:03:31.84\00:03:33.98
we want the green
but it's off the end
00:03:34.01\00:03:35.54
but not all the stocky bits.
00:03:35.58\00:03:36.98
So you grab it here
00:03:37.01\00:03:38.35
and then run your
fingers back this way,
00:03:38.38\00:03:39.75
and I'll show you over
the pot here like this,
00:03:39.78\00:03:43.65
and the green stuff
should start peeling off.
00:03:43.69\00:03:46.35
So try and get if off
with as much stalks as you can,
00:03:46.39\00:03:48.66
so you just want
a little green bits.
00:03:48.69\00:03:51.23
How's that? Is
this looking good?
00:03:51.26\00:03:53.56
So if you guys can
crape some of those stalks?
00:03:53.60\00:03:54.93
Is this looking good?
That is looking fantastic.
00:03:54.96\00:03:57.43
If you wanna do that one, Seth,
00:03:57.47\00:03:58.93
just kind of
just ruffle together
00:03:58.97\00:04:00.30
and try to just peel off
00:04:00.34\00:04:02.60
as much force in
there as possible.
00:04:02.64\00:04:04.91
And this thyme
has a wonderful flavor
00:04:04.94\00:04:06.98
that goes really,
really nicely with corn,
00:04:07.01\00:04:09.88
so it's a great combination.
00:04:09.91\00:04:13.92
So it's onion underway.
00:04:13.95\00:04:15.28
The onion will probably
take around about five minutes
00:04:15.32\00:04:16.75
to get going
before it's nice and soft.
00:04:16.79\00:04:19.15
Doing great
steering there. Excellent.
00:04:19.19\00:04:22.96
Next ingredient
we're gonna have is,
00:04:22.99\00:04:25.79
trying to
better check my recipe,
00:04:25.83\00:04:27.73
oh, we're gonna get some celery.
00:04:27.76\00:04:29.80
So celery is a great ingredient.
00:04:29.83\00:04:31.60
Done. Seth, you done?
00:04:31.63\00:04:33.13
And here we go.
00:04:33.17\00:04:35.10
Let's get a
little bit of washing,
00:04:35.14\00:04:36.47
it's got a little
bit of dirt on it.
00:04:36.50\00:04:39.17
Chef?
00:04:39.21\00:04:40.54
So, Fiona, can you...?
00:04:40.58\00:04:41.91
Are you all right? Yeah.
00:04:41.94\00:04:43.28
Little bit of
onions tears there.
00:04:43.31\00:04:44.65
So just chop the ends of here.
00:04:44.68\00:04:46.01
Seth, you can chop through
here and slice through that.
00:04:46.05\00:04:47.38
Just keep it as thin as you can.
00:04:47.42\00:04:48.75
I think is it good? It is good.
00:04:48.78\00:04:50.89
They are
brilliant, look at these.
00:04:50.92\00:04:52.25
You gonna roll off,
there're some stalks here.
00:04:52.29\00:04:53.62
Do it a little more if you like.
00:04:53.66\00:04:56.96
There you go. You
have another batch for you.
00:04:56.99\00:04:59.73
I can hear it sizzling.
00:04:59.76\00:05:01.10
It's the
greatest sound, isn't it?
00:05:01.13\00:05:02.46
Oh, look at this, the
speed of chopping, it's amazing.
00:05:02.50\00:05:04.87
Don't forget to move your
thumb before you get there.
00:05:04.90\00:05:07.57
You are the fastest
chopper in the west.
00:05:07.60\00:05:09.37
Look at that.
00:05:09.40\00:05:11.27
That knife is
almost as big as you.
00:05:11.31\00:05:13.91
Well done.
00:05:13.94\00:05:15.31
So when that's finished,
00:05:15.34\00:05:16.68
I think that's
probably almost enough there,
00:05:16.71\00:05:18.05
hold, that's enough.
00:05:18.08\00:05:19.41
You do the ends there.
00:05:19.45\00:05:20.78
You can do it
individually if you want.
00:05:20.82\00:05:22.58
Slide it through, check
your fingers, wonderful.
00:05:22.62\00:05:26.79
It's going
great. Oh, this is done.
00:05:26.82\00:05:28.16
There's another one.
00:05:28.19\00:05:31.33
Now if you can put
that in the pan as well,
00:05:31.36\00:05:33.43
and we'll put this...
00:05:33.46\00:05:35.26
Can I cut those?
Are we gonna cut those?
00:05:35.30\00:05:37.87
Yup, so if you
wanna put those in there.
00:05:37.90\00:05:39.23
I'll cut them, okay. Okay. Okay.
00:05:39.27\00:05:40.60
You put those in and
see if you wanna cut these.
00:05:40.64\00:05:41.97
Celery? Celery is so good.
00:05:42.00\00:05:43.34
I like celery.
00:05:43.37\00:05:44.71
So we're just gonna cut
these, guys, an orange pepper,
00:05:44.74\00:05:46.91
and if you can just chop
it up into cubes so just...
00:05:46.94\00:05:50.01
The best thing is to get,
I mean, see it as you can.
00:05:50.05\00:05:52.05
Chop it in half and chop
00:05:52.08\00:05:53.55
through this way
it's easier as well.
00:05:53.58\00:05:54.92
So just slice it
through here. Onions.
00:05:54.95\00:05:56.62
So if you want to try with that
orange one, it would be great.
00:05:56.65\00:06:00.99
And then we'll do the red
one, lovely, it's looking great.
00:06:01.02\00:06:04.73
Awesome. It's great.
00:06:04.76\00:06:06.46
Now, if you wanna put
it down these bell peppers
00:06:06.49\00:06:08.86
into the pan, it'll be great.
00:06:08.90\00:06:10.83
And what do you
know about this dish
00:06:10.87\00:06:12.20
that we're doing here?
00:06:12.23\00:06:13.57
It's full of vegetables.
00:06:13.60\00:06:14.94
This is looking,
this is colorful.
00:06:14.97\00:06:16.30
It is. Keep stirring.
This is very, very colorful.
00:06:16.34\00:06:18.67
Lovely. Let's add some yellow.
00:06:18.71\00:06:20.51
So we want it nice
and hot for sautA(C)ing
00:06:20.54\00:06:22.08
and they will soften up.
00:06:22.11\00:06:23.45
We don't wanna
cook so they kind of
00:06:23.48\00:06:24.81
become really,
really, really moist,
00:06:24.85\00:06:26.51
but just enough so
they're kind of nice
00:06:26.55\00:06:27.88
and soft, but they retain
their shape, and their flavor,
00:06:27.92\00:06:30.79
and their color.
00:06:30.82\00:06:32.15
Okay. Looking good, guys.
00:06:32.19\00:06:34.29
Now we're gonna make a
cashew cream to go with this.
00:06:34.32\00:06:36.89
So we're gonna put
some cashew nuts in.
00:06:36.93\00:06:38.69
I'll start making corn.
00:06:38.73\00:06:40.26
You can get the
corn from the freezer
00:06:40.30\00:06:41.83
that will be great,
we'll get that shortly,
00:06:41.86\00:06:43.47
and we're gonna put
some cashew nuts in.
00:06:43.50\00:06:45.10
Here they are. So
we're gonna put in.
00:06:45.13\00:06:49.20
I'm gonna put in a
couple of cashew nuts.
00:06:49.24\00:06:51.97
Got the corn.
00:06:52.01\00:06:53.34
And, Fiona, can you
get me a cup of water?
00:06:53.38\00:06:56.28
Yes, that would be
great, you can get that moving.
00:06:56.31\00:06:57.95
Should I just keep stirring
it? Just keep on stirring.
00:06:57.98\00:07:00.38
You're doing an
amazing job there.
00:07:00.42\00:07:02.32
So make sure it all gets done.
00:07:02.35\00:07:03.69
So when you're stirring,
you wanna try and lift stuff up,
00:07:03.72\00:07:05.55
so you kind of lift up a bit.
00:07:05.59\00:07:06.92
A bit of onion still on that.
00:07:06.96\00:07:08.32
Should I pour in the water?
00:07:08.36\00:07:09.69
I'm trying to do
that, I'm doing like that.
00:07:09.72\00:07:11.06
Does it look so
colorful? Yeah, it does.
00:07:11.09\00:07:13.09
She's doing a
great job at stirring.
00:07:13.13\00:07:15.70
Should I pour in the
water? Yes, put in the water.
00:07:15.73\00:07:18.60
Just one cup of
water. Where do I put it?
00:07:18.63\00:07:20.20
I could feel the flame.
Yup, pour them in there.
00:07:20.24\00:07:22.64
So we're gonna add
some other ingredients.
00:07:22.67\00:07:24.01
All of them? All of them?
00:07:24.04\00:07:25.37
We're gonna add some
edamame which are like
00:07:25.41\00:07:26.74
soybeans in frozen.
00:07:26.78\00:07:28.11
And we're adding edamame.
00:07:28.14\00:07:29.64
And pour them
in, pour them all in.
00:07:29.68\00:07:32.61
Pour, it's gonna be more
colorful but it's so good.
00:07:32.65\00:07:35.55
It looks like a
rainbow. It's frozen.
00:07:35.58\00:07:37.19
Exactly, so you can put
them in the rubbish bin.
00:07:37.22\00:07:39.15
And the corn we're
gonna put in two cups of corn,
00:07:39.19\00:07:42.36
so if you can
arrange two cups of corn.
00:07:42.39\00:07:44.39
And if you can come
and help me blend this.
00:07:44.43\00:07:46.46
Right over here we're going
to be making the cashew cream.
00:07:46.49\00:07:48.66
And we're gonna be
using it for two purposes.
00:07:48.70\00:07:50.77
We're gonna be using this,
so we can make cashew cream
00:07:50.80\00:07:53.13
and make the corn
chowder nice and creamy,
00:07:53.17\00:07:55.60
and also we're
gonna save it a bit
00:07:55.64\00:07:56.97
so we can drizzle
over the apple crumble
00:07:57.01\00:07:58.84
to make it look beautiful.
00:07:58.87\00:08:00.21
What do you think?
So push the 'Go' button.
00:08:00.24\00:08:02.11
Two cups of corn?
Yeah, two cups of corn.
00:08:02.14\00:08:04.38
Look at that, it's going
good. Yeah, it's so loud.
00:08:07.48\00:08:12.79
Yup, pour the corn in there.
00:08:12.82\00:08:14.16
But edamames are
pretty much cooked.
00:08:14.19\00:08:16.16
Yup, that's great, but as
they could take a few minutes
00:08:16.19\00:08:18.26
to kind of pour out.
00:08:18.29\00:08:19.63
If I pour them like that, look,
00:08:19.66\00:08:21.20
it's pretty much already cooked.
00:08:21.23\00:08:22.90
That's good enough.
Keep stirring, keep cooking.
00:08:22.93\00:08:24.27
Because it's so
hot. You can stop now.
00:08:24.30\00:08:27.57
How's that looking?
00:08:27.60\00:08:29.00
So it's kind of looking,
it's a little bit thick.
00:08:29.04\00:08:30.37
Fiona, add
another half cup of water.
00:08:30.41\00:08:31.77
Okay. That would be great.
00:08:31.81\00:08:33.84
So you kind of need to
adjust some extra time.
00:08:33.88\00:08:35.44
So certainly, so at
this time we gonna pour that
00:08:35.48\00:08:36.91
like a kind of a
cream type thing.
00:08:36.95\00:08:38.28
Here's the yellow
you wanted. That's great.
00:08:38.31\00:08:39.98
Yeah, there's the
yellow. There's one on the side.
00:08:40.02\00:08:41.52
Look at those
colors. It's amazing.
00:08:41.55\00:08:43.22
This is the corn for
the corn chowder obviously.
00:08:43.25\00:08:45.22
So keep on stirring.
00:08:45.25\00:08:46.59
Sink everything in,
we want it to get cooked
00:08:46.62\00:08:47.96
before the show is over.
00:08:47.99\00:08:49.32
You're doing amazing.
00:08:49.36\00:08:50.69
I'll just turn the gas
up so it's nice and hot.
00:08:50.73\00:08:52.23
It's all sticking in it.
It does 'cause it's frozen.
00:08:52.26\00:08:55.10
You put that back in the freezer
00:08:55.13\00:08:56.46
if you want
when you're finished.
00:08:56.50\00:08:57.83
Looks like a smoothie.
It does look like smoothie.
00:08:57.87\00:08:59.87
Put the water in
there? Like banana.
00:08:59.90\00:09:01.27
We'll just put another blend up,
00:09:01.30\00:09:02.64
hit with the high button.
00:09:02.67\00:09:04.34
And we're going again
and we're hitting stop.
00:09:04.37\00:09:09.48
Something got on
my face right there.
00:09:09.51\00:09:12.65
Oh, did it? That
happens when you're cooking.
00:09:12.68\00:09:14.02
You're okay? That's
great. Yeah, I'm fine.
00:09:14.05\00:09:15.72
See if you can open
those chickpeas or garbanzos,
00:09:15.75\00:09:18.39
they have got
only about two names.
00:09:18.42\00:09:19.75
I know how this would taste.
00:09:19.79\00:09:21.12
Oh, no, so
basically you put it there,
00:09:21.16\00:09:22.92
put it on there and give it a,
00:09:22.96\00:09:24.29
hold it down
till it clicks in...
00:09:24.33\00:09:25.89
Okay, this is
looking really good.
00:09:25.93\00:09:27.43
Oops, what's hitting
here? It's a rainbow.
00:09:27.46\00:09:29.40
Red, orange,
yellow, green. White, blue.
00:09:29.43\00:09:31.97
I'll just do it. It's
kind of funny. Here you go.
00:09:32.00\00:09:33.94
You keep turning this, so hold
it really tight and turn it.
00:09:33.97\00:09:35.60
Get some like
blueberries or something.
00:09:35.64\00:09:37.41
Blue and some
purple. Other way, other way.
00:09:37.44\00:09:38.77
Oh, so you're left handed.
I hope you can do it this way.
00:09:38.81\00:09:40.84
I can do this. That's great.
00:09:40.88\00:09:42.91
So this lovely cashew
cream here ready to go.
00:09:42.94\00:09:44.48
But that would
taste horrible in here.
00:09:44.51\00:09:45.98
It might spill. Yuck.
00:09:46.01\00:09:47.48
So blueberries.
00:09:47.52\00:09:49.68
Can you get a half
a teaspoon of salt?
00:09:49.72\00:09:51.82
Half a teaspoon.
It's still in there.
00:09:51.85\00:09:53.32
So is this the
teaspoon? That's the lid.
00:09:53.36\00:09:54.92
Is this the teaspoon?
00:09:54.96\00:09:56.29
That's a half teaspoon,
so I want a full in both.
00:09:56.32\00:09:57.66
Where do I? Do I drain it?
00:09:57.69\00:09:59.03
Drain it in the sink,
yes. This thing is over.
00:09:59.06\00:10:00.70
Sorry. Look at the colors here.
00:10:00.73\00:10:02.46
That's just looking beautiful.
00:10:02.50\00:10:04.30
All we need, all we
need is blue and purple.
00:10:04.33\00:10:07.40
And then it will
complete. Exactly.
00:10:07.44\00:10:08.80
I'm gonna add some agave nectar.
00:10:08.84\00:10:11.37
Got a
tablespoon, you can use honey
00:10:11.41\00:10:12.74
or date puree or any
other healthy sweetener as well.
00:10:12.77\00:10:16.95
Yup, put it in there.
Put the chickpeas in. Whoa!
00:10:16.98\00:10:20.65
You might need little bit
more, you put half on the stove.
00:10:20.68\00:10:22.55
Okay. It's great.
00:10:22.58\00:10:24.22
It's like the
rest of the colors.
00:10:24.25\00:10:26.39
Brilliant.
00:10:26.42\00:10:27.76
I'm gonna pour this
cashew cream over like this.
00:10:27.79\00:10:29.46
I know those nuts.
00:10:29.49\00:10:30.83
If you blend them
you can make a hummus.
00:10:30.86\00:10:33.73
Exactly. So we're
gonna lay a little left over.
00:10:33.76\00:10:36.06
That's what my mom does.
00:10:36.10\00:10:37.43
And this is nearly
finished. Look at that.
00:10:37.47\00:10:38.80
So probably that will cook
for little bit in the break
00:10:38.83\00:10:40.84
and then it will be ready to go
00:10:40.87\00:10:42.20
with a bit of a
garnish of cilantro
00:10:42.24\00:10:43.81
and some more time, that
will look absolutely delicious.
00:10:43.84\00:10:45.77
What do you think,
guys? That does look good.
00:10:45.81\00:10:47.14
Yeah. That's pretty
good. It looks good.
00:10:47.18\00:10:48.54
So just pull the
crumble out of the oven.
00:10:48.58\00:10:52.05
As you can see this is
ready to go, look at this.
00:10:52.08\00:10:55.65
Look at that.
00:10:55.68\00:10:57.02
It looks so
good. That looks good.
00:10:57.05\00:10:58.39
So we're just going to
put some cashew nuts over it,
00:10:58.42\00:11:01.22
and also we're going
to got these crackers.
00:11:01.26\00:11:04.36
So we'll cut these guys up.
00:11:04.39\00:11:06.43
That will be
really nice crackers.
00:11:06.46\00:11:08.00
And the pumpkin
isn't quite finished.
00:11:08.03\00:11:09.36
So after the break... I
can tell those are crackers.
00:11:09.40\00:11:10.97
I can tell.
Should I close the oven?
00:11:11.00\00:11:13.37
The pumpkin's
not quite finished,
00:11:13.40\00:11:14.74
so we're gonna stir that
into the corn chowder as well.
00:11:14.77\00:11:16.27
I'll cut it.
I'll cut the crackers.
00:11:16.30\00:11:17.64
So there we go, the
meal is virtually finished.
00:11:17.67\00:11:19.01