Participants:
Series Code: LCT
Program Code: LCT100001
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00:01 What is a flexitarian?
00:04 If you'd like to know more, please stand by. 00:37 Hello, and welcome back to "Let's cook." 00:41 We're the "Riedesels." 00:43 I am Jeff, this is my bride Nancy. 00:45 And we're going to discuss "Flexitarian." 00:48 A term I've just recently learned about 00:50 and Nancy will describe in more detail. 00:53 I was afraid you'd say that. 00:54 Flexitarian is just a term that we've learnt to use 00:58 as people are wanting to become 01:02 more adapting to a healthier way of life. 01:04 Or flexible. Flexible. 01:06 In their eating experience, 01:07 so they don't want to do all meat, 01:09 they want to do a vegetarian one day, meat one day, 01:12 then they need to have an alternative. 01:14 And some people don't know what to use for alternatives. 01:17 I mean, we have people all around the world 01:19 that are looking to find a healthier way of life. 01:21 And they need an alternative to the meat eating diet. 01:24 That makes sense. 01:26 Well, we know that meat eating, 01:27 basically is not a healthy way of living, 01:29 so we're going to show some alternatives 01:32 to the meat eating diet by using soy alternatives. Okay. 01:37 Well, what we've done today 01:38 is to take five or six standard American recipes, 01:42 such as "spaghetti and meat balls", 01:45 "hamburger meat loaf", "chicken and rice", 01:49 "chicken salads," things like that 01:51 and we are converting them to a healthier, 01:56 non-meat style of a dish. 01:59 And so to start off, let's go ahead 02:00 and do our Spaghetti and meat balls. Okay. 02:03 Well, let's see what we're gonna put 02:04 in the "spaghetti meat balls." 02:06 Well, we will read the recipe on the screen. 02:22 Okay, let's get started 02:24 we're gonna use a product called "Grillnz." 02:26 And that's an interesting name. 02:28 This is a product, you want to tell us about that? 02:31 Grilinz is something we found about a year ago. 02:34 And it's a dehydrated burger type mix. 02:37 And I am sure there are many on the market, 02:40 but the thing I like about this, 02:41 this is so simple and these spices, 02:44 the flavorings are already in it. 02:45 It's a soya product, right? It's definitely, soya. 02:47 And it's all dry, so it's very inexpensive, 02:49 easy to use, all you just add water? 02:51 Well, we're gonna show exactly, how easy to use. Okay. 02:54 One part of mix to one part of water. 02:58 And that's cool water. Cool water. 03:00 And the reason why we're doing cool water is... 03:03 Because warm water it doesn't stick together well. 03:05 Okay, it just seems to go together-- 03:08 go together, better with cool water. 03:11 And we'll just let that sit for 10 minutes. Okay. 03:13 And you've already got some here 03:14 that you have let it soaked. 03:16 We have some that we have let it soaked, already. 03:18 And we're gonna make meat ball, 03:20 now lot of people are wondering how to make meat balls, 03:24 if you're used to having 03:25 the regular spaghetti and meat balls. 03:27 This is so simple. 03:29 It goes together well it holds together, 03:32 it's a great product, put out by "Dressler foods." 03:36 I am not sure, if anybody wants to know 03:39 where they can get it from they can contact us. Contact us. 03:42 But if you see them, 03:43 the meat balls roll really nicely 03:46 and they all hold themselves together. 03:49 We're gonna use this product to make the meat loaf 03:51 and some all American burgers. Burgers. 03:54 So we're gonna have a lot of fun with that. 03:56 But if you see, that's going together very nicely, 03:59 you know this is a good protein dish as well as low fat. 04:03 You can either fry this or bake it. 04:05 Yes. And we prefer to bake it. 04:06 We're gonna bake these meat balls. 04:11 Now after we bake them, 04:12 we're gonna put them into our magic oven and bring them out 04:15 and we're gonna make some spaghetti. 04:17 Now you can use any kind of spaghetti that you want, 04:20 we have today chosen to use the colorful vegetable spaghetti 04:25 and I have some over here in the pot 04:27 while you are making these meat balls. 04:28 I'm gonna stir our spaghetti sauce. 04:30 You can use any kind of spaghetti sauce that you want. 04:33 We can use homemade spaghetti sauce, 04:36 which is what we prefer whenever we make it 04:38 or if you don't have homemade spaghetti sauce, 04:40 if you don't have time to get 04:41 a good healthier version of store bought spaghetti sauce. 04:45 So we've got that ready. 04:46 It's hot, we've got our noodles are ready. 04:49 We've got these colored noodles 04:51 and we're gonna put them in the plate in our bowl. 04:56 And with that we've got some meat balls already made up. 05:04 And since, you were the one 05:05 that always love spaghetti and meat balls, 05:07 you can ready ahead and fix them together. 05:15 Well, those look like real meat balls. 05:19 Okay, this just goes right over the top. 05:26 Wow, that really looks good. 05:29 Put it all over there. You want it all of it done. 05:31 All of it-- Okay. 05:35 And a slight toss. 05:40 Serve this with a salad and a little French bread. 05:45 And for anyone not knowing-- 05:46 We're back in the old Italy. Yeah. 05:47 Anyone not knowing that this is not really meat, 05:50 it tastes for all the world like a real meatless meat ball. 05:56 It's very nice. Okay. 05:58 we're gonna show later, how to set that up with a salad. 06:01 Okay, let's get ready to do our second recipe. 06:03 We've got a lot of recipes to show you today, 06:04 so we're gonna try to get through them really quick. 06:06 Next recipe, coming up is the "All-American Burger." 06:22 And from there we're gonna make a great burger. 06:27 Okay, let's make a burger. Let's make a burger. 06:29 All right, we've got the mix here, 06:32 that is already hydrated. 06:34 And notice how easy 06:35 that it holds together, and is really cool. 06:37 You know what it's in there that makes do that is a flax seed. 06:40 Oh, okay. 06:41 Which is a very beneficial thing anyway? 06:43 So it's high in Omega-3 too then, low calorie, 06:45 low carbs, good protein, lots of fiber. 06:49 All right, we'll pop that in there. Okay. 06:52 And this only takes about 10 minutes, 06:54 if you want to fry it, or you can put it in the oven 06:56 and then you can bake them, right? 06:58 So it's a very flexible recipe. 07:00 We've got one that we've just finished, 07:03 so we're gonna take that out while this one's frying 07:06 and we're gonna put this in the burger 07:11 and you can put on the bun, of course anything you want, 07:13 such as some Vegan Mayo 07:15 and some ketchup, and whatever. 07:18 And we're gonna do some lettuce. 07:20 We'll put that under here. 07:22 And just cutting out some onion, I mean some tomatoes. 07:26 Yeah, these are tomatoes. 07:28 And I'm gonna put on the onion-- and those are tomatoes. 07:29 And some people really like black olives on there, 07:33 so I'm gonna put some black olives on the sandwich 07:36 and just gonna put some onion slices. 07:39 These are tomatoes. Tomatoes, that's right. 07:41 These are onions. Okay, good. 07:43 But the color is so beautiful. That's good. 07:44 And this is what we want to do, 07:46 is to make beautifully colored food. 07:47 So that will go on like that. 07:49 And we have a lovely-- All-American burger. 07:52 Vegan All-American burger. I'd love it. 07:54 Okay, let's go to the next recipe. 07:56 We've got another one to do here 07:58 and it's gonna be really tasty using the same product. 08:01 This is gonna be our "Meat Loaf." 08:31 Okay, let's go and make a meat Loaf real quick. 08:33 So this is really just a dump and pour in that. 08:35 Basically, you've already soaked the grillnz 08:37 with the cold water-- will add the meat in first. 08:40 It holds together so nice, 08:42 that's one reason why this product is such a favorite 08:45 and you can put anything in it, that you would normally put. 08:48 And I'm gonna fix it the way my mom used to fix. Okay. 08:51 She did the bread crumbs and she did all the other stuff 08:53 so we're gonna do, one of the way mom did it. Okay. 08:58 She put a lot of onions in, 09:00 because she was a believer in onions. 09:02 And for those of you who don't care onions, leave it now. 09:06 She put in some diced mushrooms. 09:08 And portabella mushrooms 09:10 make a really nice flavor to when you do this. 09:14 Another thing nice about this product is, 09:15 that it is inexpensive, it's easy to use, 09:18 it's dry product so you can use it anywhere, 09:21 take it with you camping. 09:23 She also use tomato paste. 09:26 Sometimes sauce, sometimes paste 09:28 I don't know what the differences were. Okay. 09:32 And she also used a lot of 09:34 different colored peppers. Colored peppers. 09:36 Now the colored peppers are so good 09:38 because they have more flavor in them. 09:40 And green, the green peppers are not easy to digest 09:43 which is why we don't use them. 09:45 We like the enzymes, the vitamins 09:47 and the sweetness of those colored peppers. 09:50 And plus it makes a pretty good dish. Yeah. 09:53 So, mix that all up with a little bit of oil. 09:55 Little bit of oil and then 09:56 finally she put bread crumbs in it. 09:58 And I guess that made it expand. 10:00 Yeah. We have large family. 10:01 And the oil can be left out, because the product itself, 10:05 the grillnz is a low fat oil. 10:07 She never did this because her bowls where bigger. 10:12 Why did you put the oil in? 10:14 To hold it together little more, because I've put breadcrumbs 10:16 and I'm gonna add a little bit of water. 10:18 And then I am going to do it my mom always did. 10:20 After she washed her hands, she mixed it all by hand. 10:24 Another reason you did it with the oil too, 10:26 is because people generally that eat meat 10:29 are used to an oily flavor. 10:31 And so this is an alternative, this is an option 10:34 to add the little bit of extra oil to it 10:37 if you want a low-fat dish, leave the oil out. 10:40 Remind me to get a larger bowl next time when we do this. 10:45 This really does make a wonderful meatloaf. 10:47 Once you get it all mixed up, 10:49 then it just goes into a loaf pan 10:50 and that goes into the oven and bakes for 45 minutes. 10:54 Did I tell you that I went to the culinary school 10:56 to learn how to do this? 10:58 By the way, you did go to a culinary school. 11:01 But I didn't learn how to do this. 11:02 Many people don't realize that you did go to a culinary school 11:06 and it was not for meat eating though, 11:09 it was basically for vegan cooking. 11:10 It was a vegan culinary school. 11:12 So this is a good alternative though 11:15 and that looks like it's mixed up. 11:16 Normally at home, we would mix it up more 11:18 and but for the sake of time 11:21 since we have so much we want to show you, 11:22 we've already got one prepared 11:24 and we're gonna show you that at the end of the show. 11:27 But this will go in and set nice and it does expand. 11:31 This is another nice thing about this product it will expand 11:34 and not shrink, like a lot of vegetarian products. 11:38 So once it's formed in there and it will come out 11:43 and we'll put it on top of the plate 11:45 after you get your hands cleaned. 11:46 This is totally embarrassing. 11:51 But you know what? 11:53 This is what's so exciting about working on camera, 11:56 because nothing's ever perfect, is it? 11:58 No, it isn't. 11:59 And it's fun, because we want you to see, 12:01 how you can work in your own kitchen. 12:02 I'll clean up if you put that in the oven. 12:04 I will be glad to put this in the oven. 12:06 And prepare for the next recipe. 12:07 Okay, let's go ahead and the read the instructions 12:09 on the next recipes. 12:11 Next thing we're gonna do is "Chicky Chunks 'n Rice." 12:42 Okay, this is a fun recipe. 12:43 We've done this at many camp meetings this year. 12:46 And we're gonna use a product called 'Soy Add-ums." 12:50 Now you want to explain what Soy Add-ums is? 12:52 Soy Add-ums is very simple. 12:53 It's basically a dehydrated soy flour, 12:57 so further it's made soy flour out of the soy beans 12:59 and then they added water to it again I guess. 13:03 So it's extruded. 13:05 And then extruded it through a process 13:07 and then it's just is variegated chunks, 13:10 they have no flavor, no basic color of their own, no spices. 13:14 This is a product that you can flavor 13:18 to anything you wanted to taste them. 13:20 It's something like tofu it'll take on any flavor 13:21 that you give it. 13:23 Because, it's a soy product. And because it's-- 13:24 And so it's high in protein, relatively low-- 13:25 actually this is a defatted product so it's very low in fat. 13:29 And there's no salt in it, there's no sugar, 13:31 there's no colorings or flavorings 13:33 so you add your own. 13:34 So what we're gonna do with this Soy Add-ums 13:37 and if you don't know where to get Soy Add-ums 13:39 you can contact us, 13:41 we'll be happy to tell you where that is. 13:42 So what you're doing now? 13:43 Well, I am gonna put a little bit of olive oil in the pan, 13:46 and the garlic, and the onion, and get those simmering. 13:51 For those of you that don't like the onion and the garlic, 13:53 but even now, you don't have to. 13:55 And for the sake of time we have already-- 13:59 Why don't you put the cover on that so you can talk over that. 14:02 I can't hear you. Okay. 14:04 You have already made up the rice. 14:06 Is that correct? Yes. 14:07 And your rice is yellow? Yes. 14:09 Okay, and why is it yellow? 14:11 I put in saffron that we've got over in Israel 14:15 about six or seven years ago. 14:17 Okay, if you don't have saffron, you can use turmeric. 14:19 Okay, and that's what we've done here. 14:21 And we've got some peppers to go in, let's do that. 14:25 Get this one-- smell that. 14:26 And then we've also taken the Soy Add-ums in dry form. 14:30 We have soaked it in a flavored broth, 14:32 this is a chicken flavored broth 14:34 and we've used Bill's best Chik'nish in this one 14:36 which you could use any type of a chicken type of broth, 14:40 vegetarian chicken broth. 14:42 This we enjoyed the summer because, 14:44 I am from the south basically. 14:45 Yes you are, definitely. 14:47 And southerners just love chicken and rice. 14:49 And so we are doing a vegetarian for the flexitarians. 14:53 That's right. That want to do an alternative. 14:57 Once you set all the rest of this. 14:58 Okay, that will go all the way in. 15:00 You have this one. Okay. 15:01 I'm not getting my hands in another bowl. 15:04 Okay, I'll be happy to do this. 15:05 That's fine. Let's put the rice in. 15:08 Okay, and then it's just dump and pour after the rice is done, 15:11 so you can use left over rice, 15:16 if you want or you can have some fresh rice 15:18 and also we have done this to where it's a one-pan dish. 15:23 You can just put the water, the rice, the chicky-chunks, 15:26 the veggies all together in one pan 15:29 and just let it bake or cook in like a fry pan. 15:35 So this works really well as a one-dish meal. 15:39 And then you serve this with a salad 15:41 or with some other vegetables 15:43 and it really makes for a nice dish. 15:45 Let's just let that simmer for a little bit. 15:46 We're done, that look great. 15:47 It's wonderful. Colorful. 15:49 Okay, we'll just simmer that down 15:51 and then we'll go right into our next recipe. 15:54 This is fun. We're having a good time. 15:55 Yes, we are. What do we have coming up next? 15:56 Next recipe, it's going to be on the screen. 15:59 And we're going to do a "Bar-B-Que Beaf" like product. 16:02 This is also using the Soy Add-ums. 16:25 Okay, this is one of your favorite dishes that you've made 16:28 and it's been the most popular of any of the dishes 16:31 that we've used with the Soy Add-ums. 16:32 We have to understand I'm a southern boy at heart 16:34 and also by birth and so barbeque is something 16:37 that we've had forever in our family. 16:40 Of course, it was usually pork or chicken or beef barbeque. 16:44 And so this is-- I tell you what? 16:45 This is realistic enough as far as my taste buds are concerned 16:48 to bring me right back home. 16:52 Okay, now you've already soaked the Soy Add-ums and-- 16:55 What we did here, we took the dry product like that, 16:59 and of course we soaked it in a beef like broth, 17:01 and we didn't have an actual beef flavoring 17:04 so we've made our own. 17:05 We used a little bit of Bragg's liquid Aminos, 17:07 which has kind of a beefy flavor. 17:08 And I used cardamom, coriander, cumin, garlic and onion powder. 17:15 We kind of made our own. 17:17 We marinated it for 10 or 15 minutes. 17:20 It has changed color now quite a bit and now it's chewy, 17:25 just like meat and it has a texture of meat. 17:26 And that's the nice thing about the Soy Add-ums, 17:28 it does have that soft chewy texture of meat 17:30 for the flexitarians people 17:32 that want to have something different 17:33 besides their meat dish. 17:35 People have asked us many times 17:36 in our different schools some things, 17:38 "Why do we try to make things, taste them look like meat?" 17:42 Well, why I do is because I came from a family of meat eaters, 17:46 most of my life, for 45 years I was a meat eater. 17:49 Add so I still frankly miss some of the textures. 17:53 And that's why-- and also for people 17:54 that are trying to make a bridge. 17:57 And that's what we are teaching is this bridge 18:00 and the bridge comes from crossing over 18:05 from the standard American diet to God's ultimate diet. 18:07 What did you just put it in? 18:09 I just put it in some of your famous barbeque sauce. 18:11 Now, we have a recipe for our famous 18:14 barbeque sauce in our cook book, 18:16 and we did not put it on the screen today, 18:18 because there is not just not enough time to do everything, 18:21 so for those of you that are wanting a barbeque sauce, 18:24 a really good one. 18:26 Contact us, and we'll be happy to get that recipe for you. 18:28 But what we did here, we just took a relatively 18:31 healthy commercial barbeque sauce 18:33 and added onions, and peppers, and some mushrooms to it. 18:38 And simmered it for an hour or two. 18:42 So you can use any kind of barbeque sauce 18:43 that you want and just let that go. 18:45 Boy, is that ever good, you can put it over rice or a bun. 18:48 I prefer to put it over a bun and just get sloppy with it. 18:52 All right, we've got one more recipe to do 18:54 and this is gonna be a cold dish. 18:57 Right, because this product is, 18:58 this Soy Add-ums product dos not have to be cooked. 19:02 It is virtually cooked in the processing. 19:05 So we're gonna do another dish that was a fun dish to make. 19:09 And this one is called our "Add-um's Chicky Salad." 19:38 Okay, this is a really super simple, easy, 19:41 quick recipe using the Soy Add-ums. 19:44 We're gonna use the food processor this time, 19:45 because--of course, like normal we took the dry chunks, 19:49 and we marinated and we soaked 19:50 them in the broth of chicken flavor, 19:52 like we did for the other chicken--chicken rice. 19:55 There's several different chicken's flavorings 19:57 and seasonings-- 19:58 And you can make your own, you can buy a commercial one. 20:01 There's a lot of things in the market. 20:03 So this is what our finished product looks like. 20:04 Now, those chunks are kind of big for chicken salad so, 20:08 what I am gonna do and what we've learned 20:10 is kind of a neat little trick. 20:12 we gonna put 'em, it's one other step 20:13 that we gonna put 'em in the food processor. 20:15 Not necessary, but you can do that. 20:17 Now you can have it large chunks, it's fine. 20:19 Or you can chop it up in a chopper too, 20:21 if you don't have a food processor. 20:23 But we just happen to have a food processor. 20:25 Makes it quicker and easier. 20:26 And then we're gonna add all the other things. 20:27 What is this here? 20:29 Now, that's a chicken style seasoning 20:30 which you've already used. 20:32 Oh, I'm glad I didn't put that in there. 20:33 Okay, these obviously are onions diced up. 20:35 Which are optional for those that don't like onions. 20:37 The celery is what really helps to make it 20:40 flavor of the chicken salad. 20:42 Celery also has a high sodium content. 20:44 Now this is a like prawns pickle, 20:48 it's like a lemon flavored pickle. 20:49 Right, I'm not using any vinegar. 20:53 Okay, and then we're going to put 20:54 a little bit of vegenaise in. 20:56 Now the vegenaise is a non-animal product mayonnaise. 21:01 It's no eggs in there and it is a very tasty mayonnaise. 21:06 You don't need much, just enough to get it going. 21:10 I will put the top and you don't have to back off. 21:12 I'm just wondering what you're gonna do. 21:13 I saw you move. 21:15 Never know about you in the kitchen. 21:17 Well, you see, I didn't take the safety's off, 21:19 so this will not work. 21:21 Then we're just gonna pulse it until, 21:22 I think it's a chunk just small enough. 21:24 I don't want to make it into a paste. 21:26 Okay. Okay. 21:29 But I do want to make it a little bit smaller. 21:34 This we want to use it for sandwiches 21:36 or if you want to stuff a tomato with it 21:39 and put it on a bed of lettuce 21:40 that makes a really nice high-protein, low carb dish. 21:44 That looks really good. 21:46 And if you can take that out of the way, 21:48 we will just serve it up here. 22:00 This is a very versatile dish, and once you got it made up 22:04 you can stick it in the refrigerator 22:05 and let it melt of the flavors overnight 22:08 or within a few hours you can use it again. 22:10 Put it on a bed of lettuce, serve it as a salad 22:13 or make sandwiches with it. 22:15 It's really a very tasty dish. 22:17 People that eat it, because of the chunks that's in it, 22:20 they don't realize it's not real meat. 22:23 So it's a good dish for a flexitarian 22:26 or someone that doesn't want to do the meat dish, 22:29 they want to do something different. 22:31 And find out that it's a whole lot healthier too. 22:34 That looks really nice. 22:36 Now, a variation to this, we have a very interesting 22:38 variation to this and it is to use, 22:41 we can make a tuna salad out of this. 22:43 Basically doing the same things except we add nori sheets 22:47 that have been crunched up 22:49 and that's basically just a seaweed. 22:50 Or some dulse and kelp. 22:52 Dulse or kelp or some other seaweed type flavoring 22:54 and it becomes, suddenly it becomes a tuna fish. 22:57 Now do you use the celery with the tuna fish? 23:00 Sometimes I do, sometimes I don't. 23:01 I guess you probably wouldn't, if you're gonna have tuna fish, 23:03 because you generally wouldn't have 23:05 celery in the tuna fish salad. 23:06 Okay. So... 23:08 We've done a lot of recipes today. 23:09 Boy, a lot. 23:10 And I feel like we've gone real quick, 23:12 but we wanted everyone to know that 23:14 there are so many alternatives out there 23:16 and not just using these two products, 23:18 there's a lot of other products. 23:19 These we found are easy they're quick, they're simple, 23:24 inexpensive and we're excited about 23:26 being able to share those with you. 23:29 If you're not familiar with 23:31 where you can get these products from, 23:33 then please contact us or 3ABN. 23:35 We're also going to put the recipes back on roll, 23:38 so that you can catch what you've missed 23:41 when we first went over them. 23:42 And if you don't get them the second time, 23:43 then you can contact us or 3ABN 23:46 and we'll be happy to get them for you. 23:48 It's been a lot of fun we've had, 23:50 some great time with the recipes-- 23:52 And some messy times. And then definitely messy. 23:55 But we've given some protein alternatives today. 23:58 And using the standard American diet 24:01 we've still have alternatives 24:02 that you can make it home very easily. 24:05 And if you're wanting to exchange your family over 24:08 and just have a day in which you just don't do the meat products, 24:11 you have an alternative. 24:13 You could have a flexitarian day once a week. 24:18 Well, let's roll the recipes ]across the screen, 24:20 then we're gonna come back and show you all the recipes 24:23 as we have made them and prepared them, 24:25 ready to serve. 24:30 We hope you've enjoyed 24:31 let's cook with Jeff and Nancy Riedesel. 24:33 Now let's take a moment to review 24:34 our flexitarian day recipes. 26:21 If you would like more information 26:23 or if you would like to contact Jeff and Nancy Riedesel, 26:26 you may write to, 26:27 3ABN, PO Box 220, West Frankfort, Illinois, 62896 26:33 or call 1-800-752-3226. 26:38 Now back to the show. 26:44 Hi and welcome back to "Let's Cook." 26:46 I hope now you have a little better understanding 26:48 about this flexitarian thing. 26:50 And, Nancy, I'd like you to describe the food now-- 26:53 Okay, we've made a lot of good stuff here. 26:56 First we made this Spaghetti 'n Meatballs, 26:58 using the Grillnz burger mix 27:00 and then from making the meatballs 27:03 we went to make this All-American hamburger. 27:06 Boy, does that ever look good. 27:08 Then we made an incredible meatloaf using the same product 27:12 and that looks for all the world 27:13 just like an All-American Meatloaf. 27:16 Then we also made the Chicky-Chunks 27:19 and rice using the Soy Add-ums 27:21 and yellow rice, that's a really pretty dish. 27:25 And we also used the chicken salad to make 27:29 the chicken salad sandwich ad bar-b-que sandwich 27:32 was also made with Soy Add-ums. 27:34 Doesn't that look tasty? 27:37 Oh, there's so many different ways of making 27:39 flexitarian have alternatives. 27:41 Yes, it is. 27:43 We have so many alternatives that look and taste 27:45 and act like the real thing. 27:46 There really shouldn't be any problems 27:48 for people wanting to do that once or twice a week. 27:50 That's right. 27:52 And we have shown you some alternatives 27:54 and we'll have some more on upcoming shows. 27:56 We hope that you'll join us. 27:57 Thank you so much for joining us for "Let's Cook Today" 28:01 and we hope that you'll have a blessed day 28:03 and enjoy good health. |
Revised 2014-12-17