I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Welcome to 3ABN Today.
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Another cooking program
with Curtis Eakins, my name
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and your name will be...
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Paula Eakins.
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Paula Eakins, we are married
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in holy matrimony
of wonderful 23 years
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of marital bliss.
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All right.
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At the time of taping
this program by the way,
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could be later when
you see this program
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but right now it's 23 years.
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But it won't be
earlier, that's for sure.
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Yeah. It won't be less than 23.
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No. Okay.
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But today... But today...
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Today we're gonna be
doing fast food cooking.
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Okay, wait a minute.
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Now, fast food
means it's unhealthy.
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No, no, no because
I'm gonna tell them
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why but basically
I want my individuals
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who do fast food,
eat fast food to say,
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"Oh, I think I'm going
to watch this show today
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because of the
fast food we're doing...
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Okay. Fast food.
Doesn't take a lot of time?
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Oh, yeah, no, no. All right.
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It takes a little bit of time
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but basically it's
fast food for a reason.
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I'll be discussing that
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when we actually
in the program itself.
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Oh, okay, all right.
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Well, let's go to
the recipe at this time.
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Okay, we're gonna be making
a banana strawberry smoothie
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and we're gonna be making
these oat burgers cutlets.
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I've burgers for the fast
food. And spicy potato wedges.
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And we're going to finish
up with this silken tofu pie
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with a blueberry topping.
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Oh, my goodness.
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Okay, this gonna be fast food,
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so the burgers,
shakes and fries.
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You know, when you
think about fast food,
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does what people
think about, right?
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Burgers, shakes, fries,
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and then, of course,
maybe some kind of a dessert,
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you know, they
also look for dessert.
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So we got dessert on
here as well, all right.
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Okay, all right.
That sounds good, honey.
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Now these recipes,
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you developed
yourself over the years,
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and I have the awesome
task, folks, to really tasting
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and sampling these recipes.
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It's an awesome job.
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I'm up to my ankles
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but, I mean, I'm
willing to do it.
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I'm willing to sacrifice.
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Of course, every now and then,
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when you talk
about that somebody says,
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"I'd like to be at
your house doing that job."
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Yeah, one guy did
actually say that,
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you know, "Can Paula come home?"
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Said, "No, we
don't really play that."
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But yeah, so I had to
talk to him off camera.
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By the way, yeah,
I would appreciate
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that these meals
you've been providing for me
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for over 23 years. Yeah.
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Well, one of the reasons
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why we're doing
this fast food courses,
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a couple of things going on.
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Number one is that
when I meet people,
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they will say things
to me like, you know,
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"My family has
come over to the house,
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they're staying
about a week on vacation."
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And they will say things like,
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and I try to fix the
foods that we fix normally.
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Right.
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And I understand
that because, you know,
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because we are vegan vegetarians
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and we have a
different kind of format
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than most people eat, all right?
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No milk, no eggs, no
cheese, that kind of thing.
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Plant based. Plant based.
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We always say
plant based, all right.
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And one of the things
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that happens is
that people meet me
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and they'll say
things like you know,
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"I've got family coming in
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and when they come over
they will not eat my food."
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And I say, "You know,
I had the same problem."
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I remember one
time we had some friends
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that came to visit with us
and I'm normally fixing stuff,
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everybody loves
the food, all right.
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And on this
particular situation,
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a couple of days in,
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they didn't seem
very happy, okay.
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Oh, these were younger girls...
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I mean, yeah, younger, younger.
They didn't seem very happy.
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Now they kind of, they ate
it and they were okay with it
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but they weren't happy with it.
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And so that kind
of, first of all,
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it kind of hurt my
feelings a little bit.
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You know, what I'm saying?
But then I said, you know what?
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Let me call my daughter.
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You know, every
time something goes down
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its kind of different, I
always call my daughter up.
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You know, we call our daughters
and talk to her about it.
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And so, we called and
talked to her about that.
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And she said, "Mommy,
Mommy, remember people
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who come to visit with
you are not going to eat
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the same way you do.
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They don't even believe in
the same things you believe in,
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but they definitely are not
going to eat the way you eat,
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so you know, you might need
to look at their superfoods."
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Now, superfoods for those of you
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who don't know are
the foods you grow up with
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or foods you like
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and you're not ready
to exchange them out.
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So in this situation,
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she said, "Mommy fix
the foods that people like."
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And because they were younger...
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Okay. What did they like?
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They were teenagers,
so... They were teenagers.
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Yes. Hotdogs, spaghetti...
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We had a pizza night, I believe.
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We had pizza night.
Making our own pizza.
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Do it with your own pizza.
They were involved in cooking.
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So we changed everything around.
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And then one of
those evenings we said,
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"Tonight we are
going to fast food."
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And he said, "Are
we going to go out?"
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No, we're going to do
fast food here at the house.
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And so all the things
that people normally like,
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Curtis, that they like
from the fast food place,
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we decided to fix on the show.
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That's true. And they ate it up.
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They ate it up...
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I remember about the third day
one of the young people said,
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"You know what?
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I'm a meat eater", she says...
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Yes, yes, yes. "I
don't even miss the meat."
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Don't miss the meat.
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Because you have
something in its place
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and something better.
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And when they
got ready to go home,
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the thing that was so amazing,
when they got ready to go home,
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they said, "Could you
fix another one of those pies
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that you fixed before?"
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That's amazing to me
because they just loved the food
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and so it's all
about when people come over
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not trying to
always push your stuff,
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but try to think
about what they like
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and then fixing
foods that are healthy
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but foods that they like.
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It's the same thing
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when we talk about Jesus Christ.
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And also foods that
they're familiar with
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as far as the
appearance is concerned.
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Oh, the appearance...
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Because a
burger, it may be healthy
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but if it looks green,
people don't eat green burgers.
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No, no.
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So it may be healthy,
it may even taste good...
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Right.
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But the appearance of
a green split pea burger
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is not going to be appetizing.
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Been there and
done that. Yes, we have.
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Been there and
done that. Okay. Okay.
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So today then, we are going
to start off with our smoothie.
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Okay.
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And I like the fact
that it's very, very good,
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it's delicious and so let's look
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at the actual
ingredients for this one.
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It calls for...
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Oh, that's it.
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Now, Curtis, you can
get no quicker than that.
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Now, that's fast
food. That's fast.
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Okay. That's fast.
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And sometimes people
make their shakes and stuff.
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They'll make it with almond milk
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or soy milk or rice milk.
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But I really want it to be more
of a fruity kind of a drink.
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Okay.
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And so that's why we're doing
the orange juice in its place.
00:06:54.31\00:06:55.64
However, you
can use almond milk,
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rice milk, soy milk
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as the place of that, all right?
00:06:58.85\00:07:00.18
But we're gonna be
doing orange juice,
00:07:00.22\00:07:01.55
so let's bring
that on over here,
00:07:01.58\00:07:02.92
so we can get start on this one.
00:07:02.95\00:07:04.29
So we have our blender here.
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It is so quick and so
easy, Curtis, to do, all right.
00:07:05.69\00:07:07.02
So we're gonna take the top off.
00:07:07.06\00:07:08.39
Okay.
00:07:08.42\00:07:09.76
And I'm gonna go ahead
and pour in the juice here.
00:07:09.79\00:07:13.43
All right, 100% orange juice?
00:07:13.46\00:07:15.50
Orange juice, 100% orange juice
and we're gonna go ahead on
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and get the banana in there
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and I love that
because the banana...
00:07:20.40\00:07:22.57
Now, I'm gonna tell you,
00:07:22.60\00:07:24.01
there are times when
people say things to me like,
00:07:24.04\00:07:25.81
you know, I can't do bananas.
00:07:25.84\00:07:28.84
So guess what? You
won't be doing this recipe?
00:07:28.88\00:07:30.65
No, no, no. Oh, no.
00:07:30.68\00:07:32.51
So when they say,
I can't do bananas,
00:07:32.55\00:07:33.88
I say, but guess what?
00:07:33.92\00:07:35.25
You can take pears.
00:07:35.28\00:07:36.95
Chop them up real
fine, put them in a freezer,
00:07:36.99\00:07:38.65
you can use pears.
00:07:38.69\00:07:40.02
You can take an
apple, chop it up real fine,
00:07:40.06\00:07:42.32
keep the skin on,
put in the freezer.
00:07:42.36\00:07:43.69
Okay. And so guess what?
00:07:43.73\00:07:45.06
So when they can't do bananas,
00:07:45.09\00:07:46.43
they could do the
pears, they could the apples
00:07:46.46\00:07:47.83
but you still get the same
kind of personality, right?
00:07:47.86\00:07:49.46
Right. Okay.
00:07:49.50\00:07:50.83
And we gonna go ahead
and put in our strawberries.
00:07:50.87\00:07:53.07
Strawberries, man,
these can be fresh or frozen?
00:07:53.10\00:07:54.67
What do...
00:07:54.70\00:07:56.04
They can be fresh,
they can be frozen...
00:07:56.07\00:07:57.41
It doesn't really matter.
It does not matter, okay?
00:07:57.44\00:07:58.77
All right. It doesn't matter.
00:07:58.81\00:08:00.14
It is a quick one
of those things to fix.
00:08:00.18\00:08:01.68
Put that top on
there for me. Okay.
00:08:01.71\00:08:04.35
And we're ready
to go. All right.
00:08:04.38\00:08:05.71
And we are ready to go.
Now, I put this on what, honey?
00:08:05.75\00:08:07.65
Just push the button. All right.
00:08:07.68\00:08:10.69
Let's speed up a little bit.
00:08:15.86\00:08:17.19
And you can see
it's already made up.
00:08:23.83\00:08:25.23
Let's go ahead one
more time with that
00:08:25.27\00:08:26.60
'cause I'm gonna
push it on the faster one.
00:08:26.63\00:08:30.51
Okay. All right.
00:08:30.54\00:08:31.87
Now it looks like a
strawberry milkshake.
00:08:36.68\00:08:40.08
Every bit it does, okay. Okay.
00:08:40.12\00:08:41.45
So you want to make sure
that when you are making it up,
00:08:41.48\00:08:43.49
you know, when I make it,
00:08:43.52\00:08:45.25
I made it up
and I didn't let him
00:08:45.29\00:08:46.65
see all the stuff
that went into it.
00:08:46.69\00:08:48.02
So they went to
drink it and they're like
00:08:48.06\00:08:49.39
"This is really good."
00:08:49.42\00:08:50.76
Because really, a milkshake
00:08:50.79\00:08:52.13
or strawberry milkshake
looks this color, so...
00:08:52.16\00:08:54.50
And then I put
them in glasses? Yes.
00:08:54.53\00:08:56.26
I put them in the
drink glasses, you know
00:08:56.30\00:08:58.23
and so that made
a difference also
00:08:58.27\00:08:59.97
to make the drink up, you know.
00:09:00.00\00:09:01.44
Okay. So we made it up.
00:09:01.47\00:09:04.37
Now, I guess, if you can
have the strawberry frozen
00:09:04.41\00:09:06.68
or the banana frozen,
00:09:06.71\00:09:08.04
it will be more
thicker or would it make it...
00:09:08.08\00:09:09.91
No, no, no. These are smoothies.
00:09:09.94\00:09:11.45
So for smoothie, for smoothie...
00:09:11.48\00:09:13.62
Okay. Right. Right.
00:09:13.65\00:09:14.98
And for a smoothie,
00:09:15.02\00:09:16.35
you want it to be more
of like a soft milkshake.
00:09:16.38\00:09:19.35
Okay.
00:09:19.39\00:09:20.72
But if I want to
make it into an ice cream,
00:09:20.76\00:09:22.12
if I want to do
ice cream with this,
00:09:22.16\00:09:23.49
then what I would do is
00:09:23.53\00:09:24.86
I would actually
freeze the strawberries
00:09:24.89\00:09:26.43
and the bananas.
00:09:26.46\00:09:28.16
Freeze them... Okay.
00:09:28.20\00:09:29.53
Then put them in
there, all right?
00:09:29.56\00:09:30.90
It would be nice and thick.
00:09:30.93\00:09:32.27
They would turn into like sorbet
00:09:32.30\00:09:33.64
or like a soft ice
cream, same thing, all right.
00:09:33.67\00:09:37.14
But now we're trying
to get that illusion of
00:09:37.17\00:09:39.31
looking like a
milkshake, all right.
00:09:39.34\00:09:40.84
And I know, I
left a little there
00:09:40.88\00:09:42.44
because I knew, Curtis...
00:09:42.48\00:09:43.95
So we can... Oh, even now?
00:09:43.98\00:09:46.08
I knew you were
gonna say something,
00:09:46.11\00:09:47.45
so I just said, you know what?
00:09:47.48\00:09:48.82
Before you start it
up, I got how you handle...
00:09:48.85\00:09:50.19
Before I even started up.
00:09:50.22\00:09:51.55
You know, I want to taste
it and see what that's like,
00:09:51.59\00:09:53.66
you know what I'm saying?
00:09:53.69\00:09:55.02
I get the residuals
from the blender, huh?
00:09:55.06\00:09:56.39
No, no.
00:09:56.42\00:09:57.76
You're getting the rest of
it so that we can make sure that
00:09:57.79\00:09:59.13
we have enough for our shots.
00:09:59.16\00:10:00.93
She's not gonna mess up
the other two in a glass.
00:10:00.96\00:10:03.06
That's right.
That's right. Okay.
00:10:03.10\00:10:04.47
Okay. Here's
your straw. All right.
00:10:04.50\00:10:06.90
Oh, I was going to just
turn it up and just drink it.
00:10:06.94\00:10:09.20
No, you're gonna do like
00:10:09.24\00:10:11.24
you're supposed
to do on television.
00:10:11.27\00:10:13.38
Okay, so wanna go
ahead and do it right now?
00:10:13.41\00:10:15.31
Just a little bit of suck,
'cause I want to taste it too.
00:10:15.34\00:10:17.18
Okay, want a close up of
my expression of this and...
00:10:17.21\00:10:23.85
Okay, this is good.
00:10:23.89\00:10:26.19
Okay, don't
forget to save me some.
00:10:26.22\00:10:27.56
Okay. Okay, let me try.
00:10:27.59\00:10:28.92
I didn't blow any
bubbles, be the self, yeah.
00:10:28.96\00:10:32.59
Yes, you don't need
any sugar? No, no, sugar.
00:10:32.63\00:10:35.96
And you know what?
00:10:36.00\00:10:37.33
When I'm going
to serve it to them,
00:10:37.37\00:10:38.70
what I do is I
put a straw in it,
00:10:38.73\00:10:40.37
so it looks just like
what they're used to go in
00:10:40.40\00:10:42.50
when we actually go.
00:10:42.54\00:10:44.21
Oh, okay. There we
go. To get it right.
00:10:44.24\00:10:45.61
Our banana, strawberry smoothie.
00:10:45.64\00:10:48.51
Banana strawberry smoothie.
There it is, all right.
00:10:48.54\00:10:50.08
Banana, strawberry
smoothie. Fast food.
00:10:50.11\00:10:51.85
Fast food. We got to say.
00:10:51.88\00:10:53.35
So talking about that fast food,
00:10:53.38\00:10:54.72
it's time to go to the next one,
00:10:54.75\00:10:56.08
Curtis because that one is how
we're going to do that burger.
00:10:56.12\00:10:57.72
All right.
00:10:57.75\00:10:59.09
It calls for...
00:10:59.12\00:11:00.46
We are very excited about
this particular recipe, Curtis,
00:11:31.32\00:11:33.39
because, you know,
we're gonna make a burger up.
00:11:33.42\00:11:35.82
And it's got to be
a flavorful burger.
00:11:35.86\00:11:37.73
All right, so it got
lots of good seasonings here.
00:11:37.76\00:11:39.19
Flavorful, meaty, yes.
And I'm gonna turn it on.
00:11:39.23\00:11:42.10
I'm gonna get this turned on
00:11:42.13\00:11:43.47
so we can get this water
going for this particular one
00:11:43.50\00:11:46.23
because we're
gonna make the seasoning,
00:11:46.27\00:11:47.84
we're gonna put together
00:11:47.87\00:11:49.20
actually in this
one pan, all right.
00:11:49.24\00:11:50.61
And lot of people when
you say oatmeal burger,
00:11:50.64\00:11:54.18
I mean the word,
oatmeal in a burger,
00:11:54.21\00:11:56.98
you know, for a lot of people
00:11:57.01\00:11:58.35
it is hard to conceptualize
oatmeal in a burger, so...
00:11:58.38\00:12:01.32
I know. I know.
00:12:01.35\00:12:02.68
So it's gonna be
new to some people.
00:12:02.72\00:12:04.05
And we're gonna
to talk about why?
00:12:04.09\00:12:05.42
We're gonna talk
about why we have to do that
00:12:05.45\00:12:06.79
in order to make
this burger sit together.
00:12:06.82\00:12:08.16
Remember now that
we're not using any eggs,
00:12:08.19\00:12:09.56
we're not using any milk
or anything in this product,
00:12:09.59\00:12:11.19
so something's got to
stick together, all right?
00:12:11.23\00:12:13.70
I want to go ahead
and put my water in,
00:12:13.73\00:12:15.06
it's about 2 cups of water.
00:12:15.10\00:12:16.43
Because that's
the beginning of it.
00:12:16.46\00:12:18.23
All right. Right.
00:12:18.27\00:12:19.60
And then what I'm
going to do, Curtis,
00:12:19.63\00:12:20.97
I'm going to begin to add
in all the other seasonings.
00:12:21.00\00:12:23.20
So if you would at this point,
00:12:23.24\00:12:25.37
you can go ahead on
and put in for me...
00:12:25.41\00:12:27.28
Okay. The soy sauce light.
00:12:27.31\00:12:31.15
All right. You can do that.
00:12:31.18\00:12:32.51
Go ahead and put
that in. Soy sauce light.
00:12:32.55\00:12:34.45
Soy sauce light.
That's gonna go in.
00:12:34.48\00:12:36.65
And if they don't want
to use soy sauce light,
00:12:36.69\00:12:39.02
they can always use
00:12:39.05\00:12:40.39
the Bragg liquid
aminos, all right.
00:12:40.42\00:12:42.26
I wanted kind of hickory flavor,
00:12:42.29\00:12:43.66
so that's why I'm gonna
put that in there, all right.
00:12:43.69\00:12:45.23
And let's go ahead
and put in the olive oil
00:12:45.26\00:12:47.30
is going in.
00:12:47.33\00:12:48.66
Okay, olive oil.
Pour it in there.
00:12:48.70\00:12:51.60
Get all the goodies.
00:12:51.63\00:12:53.54
All right, we're gonna go ahead
00:12:53.57\00:12:54.90
and put in also the onion powder
00:12:54.94\00:12:56.34
and the garlic powder.
00:12:56.37\00:12:57.71
Okay. Yeah.
00:12:57.74\00:12:59.71
Now this will give
us some flavor here.
00:12:59.74\00:13:01.71
Yeah, yeah, some
of the zest, uh-uh.
00:13:01.74\00:13:03.08
Garlic and...
Garlic and onion powder.
00:13:03.11\00:13:05.01
Yeah.
00:13:05.05\00:13:06.38
And we are gonna go ahead
00:13:06.41\00:13:07.75
and put in a little of
that honey in there also.
00:13:07.78\00:13:09.12
All right. All right.
00:13:09.15\00:13:12.12
I'm gonna scoop that in. Okay?
00:13:12.15\00:13:15.46
You've been making
these oat burgers for...
00:13:15.49\00:13:17.93
A while. For a while, okay.
00:13:17.96\00:13:19.29
I've been making
this for a while, okay.
00:13:19.33\00:13:20.66
We're not got gonna...
00:13:20.70\00:13:22.03
We put your Italian
seasoning in there also.
00:13:22.06\00:13:23.40
Italian seasoning, okay.
00:13:23.43\00:13:24.77
Give that flavor it
needs to have, yeah.
00:13:24.80\00:13:26.13
And then we are gonna put in,
00:13:26.17\00:13:27.50
I said it's
optional about the cayenne,
00:13:27.54\00:13:28.87
but we are gonna go and put.
00:13:28.90\00:13:30.24
Just a little
kick. Just a little kick.
00:13:30.27\00:13:31.61
Go ahead and put
that all in there.
00:13:31.64\00:13:32.97
And this is what,
1/4th? Yeah, just 1/4th.
00:13:33.01\00:13:34.34
Just 1/4th. It's
a tad bit or 1/8th.
00:13:34.38\00:13:35.71
Okay. That's all of
that. All right. Okay.
00:13:35.74\00:13:37.75
All right, so this is
gonna go a stir around now.
00:13:37.78\00:13:40.35
We've got the
seasonings in here.
00:13:40.38\00:13:41.72
Now this is the part
00:13:41.75\00:13:43.08
that really brings
this burger to life.
00:13:43.12\00:13:44.52
And that is we're going to
add the different ingredients.
00:13:44.55\00:13:46.69
Number one is we're gonna
add in the old fashioned oats.
00:13:46.72\00:13:48.79
Old fashioned oats.
00:13:48.82\00:13:50.16
And the old fashioned oats
is gonna give us that texture
00:13:50.19\00:13:51.53
we need to have
like a burger, all right?
00:13:51.56\00:13:53.09
So, this is old
fashioned oats, all right.
00:13:53.13\00:13:54.56
Yes. Old fashioned.
00:13:54.60\00:13:57.63
All right, put that in
00:13:57.67\00:14:00.30
and we're going
have the instant oats.
00:14:00.34\00:14:01.74
Now, the instant
oats, Curtis are...
00:14:01.77\00:14:03.10
Now, so why both
oats, explain that?
00:14:03.14\00:14:04.61
Okay, I'm doing
the old fashioned oats
00:14:04.64\00:14:05.97
because it takes a
little longer to cook,
00:14:06.01\00:14:07.34
number one.
00:14:07.38\00:14:08.71
And number two, it's
not gonna grab the water
00:14:08.74\00:14:10.08
like the instant oat would do.
00:14:10.11\00:14:11.45
So the instant oat is the one
00:14:11.48\00:14:12.81
we're gonna be
using to actually give us
00:14:12.85\00:14:14.18
that texture we need like
an egg as in product itself.
00:14:14.22\00:14:17.99
So you need both, old fashioned
00:14:18.02\00:14:20.52
and the instant
together, all right.
00:14:20.56\00:14:21.89
Go ahead and put it in there.
00:14:21.92\00:14:23.26
All right, so
you must have both.
00:14:23.29\00:14:24.63
You must have both, here you go.
00:14:24.66\00:14:25.99
Okay. We got you, All right.
00:14:26.03\00:14:27.36
If you can see, already
it's starting to get thicker.
00:14:27.40\00:14:28.73
Yeah, yeah, yeah.
00:14:28.76\00:14:31.23
And well, that go
around little bit there,
00:14:31.27\00:14:33.70
and now, we're getting
ready to add in the ingredients
00:14:33.74\00:14:36.14
to help it to make
it, act like, look like,
00:14:36.17\00:14:38.71
smell like a burger, all right.
00:14:38.74\00:14:40.78
So the brown is coming
in with this right here?
00:14:40.81\00:14:42.51
Yeah, two items.
00:14:42.54\00:14:43.88
We have two items,
we have the pecan meal.
00:14:43.91\00:14:45.81
Okay, and we also
have the instant...
00:14:45.85\00:14:47.52
Now let's talk about the pecan.
00:14:47.55\00:14:48.88
Now suppose
someone has a problem
00:14:48.92\00:14:51.55
in obtaining pecan meal,
00:14:51.59\00:14:54.49
can you walk through
what can a person do?
00:14:54.52\00:14:57.99
Okay.
00:14:58.03\00:14:59.36
If it's hard to find pecan meal.
00:14:59.39\00:15:02.26
If you have a friend...
If you have a friend...
00:15:02.30\00:15:04.20
Have a pecan tree...
Or a good neighbor...
00:15:04.23\00:15:06.50
Become friends with him
and ask for some of the pecans.
00:15:06.53\00:15:09.84
Okay, I knew that was coming.
00:15:09.87\00:15:11.37
Or also around the holiday
time is when I really buy mine.
00:15:11.41\00:15:14.04
I really buy them
around the winter,
00:15:14.08\00:15:15.41
you know, in the
time around Christmas,
00:15:15.44\00:15:17.15
Thanksgiving, Christmas time.
00:15:17.18\00:15:18.51
I usually buy my nuts
and stuff at that time
00:15:18.55\00:15:20.45
because they are
usually more reasonable
00:15:20.48\00:15:21.88
and you can actually find
a lot of the different things
00:15:21.92\00:15:23.35
you can't find ordinarily, okay.
00:15:23.39\00:15:24.79
So you get the pecans
00:15:24.82\00:15:26.15
and then just grind
them up in a blender?
00:15:26.19\00:15:27.86
In a blender. And
hence you have pecan meal.
00:15:27.89\00:15:29.99
And go ahead and
put that on here.
00:15:30.03\00:15:31.36
So let's go ahead
and do that. Pecan mean.
00:15:31.39\00:15:32.73
So this will add little, what?
00:15:32.76\00:15:34.36
I guess the binder or...
00:15:34.40\00:15:35.73
And the texture to it,
texture well, all right.
00:15:35.76\00:15:37.37
A good mouth feel.
00:15:37.40\00:15:38.73
And you can see it started
to get even thicker now, yeah.
00:15:38.77\00:15:40.10
Yeah, a good mouth feel
00:15:40.14\00:15:41.47
And the last one is TVP,
textured vegetable protein.
00:15:41.50\00:15:44.17
Okay, now let's talk about that
00:15:44.21\00:15:45.61
because this may be
new to a lot of people
00:15:45.64\00:15:47.81
who may be watching
this for the first time.
00:15:47.84\00:15:49.94
TVP and there is TSP.
00:15:49.98\00:15:52.11
Let's talk about it
before we put this in.
00:15:52.15\00:15:53.98
All right, so now the
textured vegetable protein
00:15:54.02\00:15:57.45
is actually soy
based, all right.
00:15:57.49\00:15:59.32
Okay, soy based product.
00:15:59.35\00:16:00.69
And it is a protein,
of course, number one.
00:16:00.72\00:16:03.76
And it's a dry ingredient
00:16:03.79\00:16:05.23
because we're gonna
give a simulation of that
00:16:05.26\00:16:07.10
of ground beef.
00:16:07.13\00:16:08.50
So what happens to TVP,
00:16:08.53\00:16:10.00
the minute you
add hot water to it,
00:16:10.03\00:16:11.90
it swells up and it crumbles
up like ground beef, all right.
00:16:11.93\00:16:14.74
Okay, okay.
00:16:14.77\00:16:16.10
And that's why we're
going to be putting it in there
00:16:16.14\00:16:17.47
because we got to have
that texture once again
00:16:17.51\00:16:20.21
when they're actually
biting into the burger...
00:16:20.24\00:16:23.28
So have that mouth feel.
00:16:23.31\00:16:24.81
That's right. A mouth feel.
00:16:24.85\00:16:26.28
And also the color
and also the texture?
00:16:26.31\00:16:28.32
Color and texture,
you can already see from
00:16:28.35\00:16:30.25
what I'm doing here is that
00:16:30.29\00:16:31.75
the coloring is
just like a burger.
00:16:31.79\00:16:33.89
Yeah.
00:16:33.92\00:16:35.26
It looks like a
burger, all right...
00:16:35.29\00:16:36.89
Here you go. But it's not. Okay.
00:16:36.93\00:16:39.06
Oh, wow, it look
mighty good, like,
00:16:39.09\00:16:40.86
it's getting more thick and...
00:16:40.90\00:16:42.23
It's getting thicker. Okay. Yes.
00:16:42.26\00:16:44.33
Now what I usually
do with that, Curtis,
00:16:44.37\00:16:46.17
is when I do this
one here, I'll make it up
00:16:46.20\00:16:49.17
and then we'll let it
sit for a while, okay.
00:16:49.20\00:16:51.47
Before I start
trying to make the burger
00:16:51.51\00:16:52.84
'cause you know, you
already can see is too hot
00:16:52.87\00:16:55.61
to make a burger, all right.
00:16:55.64\00:16:57.35
But because we are on 3ABN TV,
00:16:57.38\00:17:00.18
and we love doing
things quick and fast,
00:17:00.22\00:17:02.18
what we're gonna do is
we're gonna actually bring out,
00:17:02.22\00:17:06.32
it looking like
where it's already cool.
00:17:06.35\00:17:07.69
Oh.
00:17:07.72\00:17:09.06
Yeah, it's
already cooled off here.
00:17:09.09\00:17:10.43
Let me put this up.
All right, put that up.
00:17:10.46\00:17:13.09
And so basically
what you're gonna have,
00:17:13.13\00:17:15.26
is it's gonna look like
that when it's cold, all right.
00:17:15.30\00:17:19.47
So we have, we've
gone from one texture
00:17:19.50\00:17:21.27
which is the one
we're doing here,
00:17:21.30\00:17:22.64
and it's got to get cool
00:17:22.67\00:17:24.01
before you can
make the burgers out
00:17:24.04\00:17:25.37
and then we're gonna actually
make the burgers itself.
00:17:25.41\00:17:26.81
So we have our pan,
00:17:26.84\00:17:29.44
and we're going to spray
our pan with some olive oil.
00:17:29.48\00:17:32.65
So this right
here in the bowl...
00:17:32.68\00:17:34.35
That is that.
00:17:34.38\00:17:35.72
Is already been cooled, correct?
00:17:35.75\00:17:37.09
Already been cooled down,
00:17:37.12\00:17:38.45
that way we won't get hot hands.
00:17:38.49\00:17:39.82
You want to make
it up, all right.
00:17:39.85\00:17:41.66
And I'm gonna be
taking also my scoop.
00:17:41.69\00:17:46.59
Oh.
00:17:46.63\00:17:47.96
And I'm gonna be using
00:17:48.00\00:17:49.33
a little bit of spray on my hand
00:17:49.36\00:17:50.70
so it won't really stick to me.
00:17:50.73\00:17:52.07
So now we're making a
burger. We're making a burger.
00:17:52.10\00:17:54.20
So you can make
it any size I guess.
00:17:54.24\00:17:55.57
You can make it any size
00:17:55.60\00:17:56.94
but you want to make
it the size of a burger
00:17:56.97\00:17:58.57
because if it
doesn't look like a burger,
00:17:58.61\00:18:00.18
you know, you want to make it
00:18:00.21\00:18:01.54
the same size a
burger would be, all right.
00:18:01.58\00:18:03.01
Now you say
something in your cooking class
00:18:03.04\00:18:04.58
we've been doing quite
often that one thing you hate is
00:18:04.61\00:18:08.15
when you bite down
into a burger, and a bun,
00:18:08.18\00:18:12.05
when you bite down into it
00:18:12.09\00:18:13.42
you want to get the
burger with the bun.
00:18:13.46\00:18:16.69
You don't want to bite
on to a bun and get like,
00:18:16.73\00:18:18.73
it'll be one-fourth
of a burger in there...
00:18:18.76\00:18:20.40
I want the burger.
00:18:20.43\00:18:21.76
You want the burger all the
way come to the edge of the bun.
00:18:21.80\00:18:23.67
Yeah, yeah, yeah. To the edge.
00:18:23.70\00:18:25.23
Yeah, and that's why
I'm flattening it down
00:18:25.27\00:18:27.47
and I'll make it like
I want to make it here.
00:18:27.50\00:18:29.20
It has to fit
the size of the bun.
00:18:29.24\00:18:30.91
Fit the bun, fit the bun, okay.
00:18:30.94\00:18:33.38
Check that out, yeah. Oh, okay.
00:18:33.41\00:18:36.24
And we're gonna
make another one.
00:18:36.28\00:18:37.61
Okay.
00:18:37.65\00:18:38.98
And notice now, I'm
putting on a cookie sheet.
00:18:39.01\00:18:40.35
All right.
00:18:40.38\00:18:41.72
I'm putting a cooking sheet
00:18:41.75\00:18:43.08
because they're
gonna go in the oven.
00:18:43.12\00:18:44.45
Oh, okay.
00:18:44.49\00:18:45.82
I'm not even gonna fry them,
they're gonna go in the oven.
00:18:45.85\00:18:47.19
And when they go into the oven,
00:18:47.22\00:18:48.56
the oven is gonna
get them ready, okay.
00:18:48.59\00:18:49.92
It's a 375 degrees
in the oven itself.
00:18:49.96\00:18:52.86
And it goes about
almost 15 minutes.
00:18:52.89\00:18:55.90
It will brown the
burger on both sides.
00:18:55.93\00:18:57.60
I'll kind of go in there
and then I just flip it around,
00:18:57.63\00:19:00.40
but the main thing is you
want to look like a burger,
00:19:00.44\00:19:02.80
look at that.
00:19:02.84\00:19:04.17
Okay. That will fit the
bun. You know what I'm saying?
00:19:04.21\00:19:05.84
That will fit the bun.
00:19:05.87\00:19:07.44
I guess now, can you
also make sausages or...
00:19:07.48\00:19:12.68
Yes, I'm glad you
asked that question.
00:19:12.71\00:19:15.18
Yeah, because
sometimes when I'm cooking,
00:19:15.22\00:19:17.02
I do more than just one item,
00:19:17.05\00:19:18.72
like I know I
might be making burgers,
00:19:18.75\00:19:20.56
I might be making
like maybe meatballs,
00:19:20.59\00:19:22.79
I might be
making sausages, well...
00:19:22.82\00:19:24.73
From the same... Same ones.
00:19:24.76\00:19:26.09
Now you can just change
up the ingredients or what?
00:19:26.13\00:19:28.86
If I want to make
sausages out of it,
00:19:28.90\00:19:30.37
what I will do is I actually
just take and put sage in it
00:19:30.40\00:19:33.30
and sage would make sausages
taste like sausage, okay.
00:19:33.34\00:19:35.70
Yes, okay.
00:19:35.74\00:19:37.07
So you make that
up that way as well.
00:19:37.11\00:19:38.44
Okay. All right.
00:19:38.47\00:19:39.81
I notice that
while I'm doing this
00:19:39.84\00:19:41.18
that you weren't
like volunteering
00:19:41.21\00:19:42.81
or anything like that
to help make the burger.
00:19:42.84\00:19:44.58
No, somebody had to
have their hands dry
00:19:44.61\00:19:47.42
so that I can
move things around,
00:19:47.45\00:19:49.05
so, yeah, I mean, you're doing
a fine job too, by the way.
00:19:49.08\00:19:51.79
Well, praise the Lord.
You've really improved.
00:19:51.82\00:19:53.72
Thank you. I've
been pulling for you too.
00:19:53.76\00:19:55.42
I'm glad. Yeah.
00:19:55.46\00:19:56.79
Okay, and for that we're gonna
give you the smaller burger.
00:19:56.83\00:19:59.09
I have nothing
on my hands though.
00:19:59.13\00:20:02.50
So you want to make
sure that it's nice and cool.
00:20:02.53\00:20:04.43
And then you
gonna take your scoop
00:20:04.47\00:20:06.03
and you're gonna
make it into a burger.
00:20:06.07\00:20:07.84
I find, you see how
nice and pliable it is.
00:20:07.87\00:20:09.80
It actually mashes down.
00:20:09.84\00:20:11.64
If I were gonna make
this into like a meatball,
00:20:11.67\00:20:13.34
I would just make them
00:20:13.38\00:20:14.71
into a round
ball like this and so.
00:20:14.74\00:20:18.41
Okay, so it's like meatballs.
00:20:18.45\00:20:20.45
Oh, like a meatball. Yup.
00:20:20.48\00:20:21.98
So if you want to
make into a meatball,
00:20:22.02\00:20:23.35
you just can do that
00:20:23.39\00:20:24.72
and then you can sit
them on a tray, all right.
00:20:24.75\00:20:26.09
Oh, okay.
00:20:26.12\00:20:27.46
Now let's say you want
to make a sausage out of it.
00:20:27.49\00:20:30.06
Sometimes we do
waffles, you know, on a Sunday
00:20:30.09\00:20:32.79
or you know, brunch time
00:20:32.83\00:20:34.56
or if you want to
make a sausage out of it,
00:20:34.60\00:20:36.70
this is so versatile,
then you can make a sausage.
00:20:36.73\00:20:39.37
Oh. Check it.
00:20:39.40\00:20:40.74
A sausage, okay. Yeah, yeah.
00:20:40.77\00:20:42.17
All right, very versatile.
00:20:42.20\00:20:43.54
So you can see it's
very, very versatile.
00:20:43.57\00:20:45.07
This is gonna go into
the oven at 375 degrees
00:20:45.11\00:20:48.24
and then you're going to
turn it on the other side
00:20:48.28\00:20:49.61
and at the end of the program
00:20:49.64\00:20:50.98
and you'll get a
chance to see the burger.
00:20:51.01\00:20:52.65
So this is not being
cooked in a skillet or...
00:20:52.68\00:20:55.72
No.
00:20:55.75\00:20:57.09
No browning in the skillet,
00:20:57.12\00:20:58.45
it's actually
gonna go in the oven.
00:20:58.49\00:20:59.82
Oh, I see. Yes. Isn't that neat?
00:20:59.85\00:21:01.19
Yeah, that way,
'cause remember now also,
00:21:01.22\00:21:02.56
we don't have, it's little
bit of olive oil in there,
00:21:02.59\00:21:04.19
but when we do it in the oven,
00:21:04.23\00:21:05.83
you don't want to go
past the amount of time
00:21:05.86\00:21:07.46
we've said because if you do,
it will dry out on you, okay.
00:21:07.50\00:21:10.27
But it's gonna go into
the oven just like this
00:21:10.30\00:21:11.97
and then when about 10 minutes
in we're going to flip it over
00:21:12.00\00:21:14.44
'cause it's 375 degrees.
00:21:14.47\00:21:15.80
Then I flip it over
00:21:15.84\00:21:17.17
and brown the
other side as well,
00:21:17.21\00:21:18.54
and at the end of
the program, guess what?
00:21:18.57\00:21:19.91
You know, you do a burger,
you have to have a burger bun,
00:21:19.94\00:21:22.04
you got to have tomatoes,
you have to have onions...
00:21:22.08\00:21:24.65
Lettuce and all that kind, yes.
00:21:24.68\00:21:26.01
Lettuce, and so you know
we've got that milkshake,
00:21:26.05\00:21:28.15
having a smoothie
down already, so now...
00:21:28.18\00:21:29.88
Got the burger.
We've done the burger.
00:21:29.92\00:21:31.25
Now...
00:21:31.29\00:21:32.62
'Cause you have a lot of
burgers in your cookbook,
00:21:32.65\00:21:33.99
I mean, this is not just one,
00:21:34.02\00:21:35.49
you have several
types of burgers.
00:21:35.52\00:21:37.36
This particular one
is a nice versatile one.
00:21:37.39\00:21:40.80
I have one also, I
do with garbanzo beans,
00:21:40.83\00:21:42.40
I also make the same
kind of thing with, all right.
00:21:42.43\00:21:44.37
Okay. But now we did a smoothie.
00:21:44.40\00:21:46.50
Shake, a smoothie, yes.
00:21:46.53\00:21:48.50
And then we've done the burgers.
00:21:48.54\00:21:49.90
Did a burger.
Now what is missing?
00:21:49.94\00:21:52.14
How about some
fries? French fires.
00:21:52.17\00:21:54.14
Okay, so we're gonna
there. Are we gonna fry that?
00:21:54.18\00:21:55.64
So we gonna have...
00:21:55.68\00:21:57.08
Okay, I'm really
excited about this one, Curtis,
00:22:10.99\00:22:13.19
because they love
potatoes, all right.
00:22:13.23\00:22:15.86
You love potato...
French fried potatoes.
00:22:15.90\00:22:17.93
Come speak about it.
00:22:17.97\00:22:19.30
I'm a potato
head and proud of it.
00:22:19.33\00:22:23.87
Sweet
potatoes... Sweet potatoes.
00:22:23.91\00:22:25.61
White potatoes. Yes.
00:22:25.64\00:22:26.98
Sometimes I go to a restaurant,
00:22:27.01\00:22:28.98
out of nowhere
I'll get a baked potato
00:22:29.01\00:22:32.58
and also potato salad,
and also potato wedges,
00:22:32.61\00:22:35.58
I realize wait a minute,
00:22:35.62\00:22:36.95
I've got three
types of potatoes.
00:22:36.99\00:22:38.45
I don't ever have to worry
about trying to fill him up
00:22:38.49\00:22:40.42
because if I've potatoes at
the house, he is good to go.
00:22:40.46\00:22:43.46
I'm good to go. All right.
00:22:43.49\00:22:44.83
So this one is a spicy potato
00:22:44.86\00:22:46.59
'cause you want it
a little more spicier
00:22:46.63\00:22:48.40
because of the fact
that once again we have,
00:22:48.43\00:22:50.50
we're doing this
fast food cooking,
00:22:50.53\00:22:51.87
and by being fast food cooking
00:22:51.90\00:22:53.37
you want a little
bit more seasoning
00:22:53.40\00:22:54.77
to it as well, all right.
00:22:54.80\00:22:56.14
And the thing
about this fast food,
00:22:56.17\00:22:57.51
honey, one of the
things about the fast food,
00:22:57.54\00:22:58.87
of course, now with the
shake you have the milk,
00:22:58.91\00:23:00.44
you have the
cholesterol, saturated fat.
00:23:00.48\00:23:01.94
Right.
00:23:01.98\00:23:03.31
And with the burger
you also have cholesterol
00:23:03.35\00:23:06.38
and the saturated fat.
00:23:06.41\00:23:07.88
Well, we eliminate
both of those items
00:23:07.92\00:23:10.65
in both of those ingredients.
00:23:10.69\00:23:12.02
And then also
thirdly, with the French fry,
00:23:12.05\00:23:15.36
that's gonna be deep
fat with the French fry.
00:23:15.39\00:23:19.33
So now this is gonna
be a healthy alternative
00:23:19.36\00:23:21.56
but yes, do have
a good mouth fill
00:23:21.60\00:23:23.23
and also satisfy
the taste as well.
00:23:23.26\00:23:25.27
Because you
really have to remember
00:23:25.30\00:23:27.50
that even if you're
changing things out,
00:23:27.54\00:23:29.17
even if it's vegetarian cooking,
00:23:29.20\00:23:30.97
if it doesn't have the
flavor it's gonna go in file 13.
00:23:31.01\00:23:34.58
File 13.
00:23:34.61\00:23:36.14
That's the trash
can. That's the trash can.
00:23:36.18\00:23:37.78
That's right.
00:23:37.81\00:23:39.15
And they're gonna throw it
away when your back is turned,
00:23:39.18\00:23:40.52
they'll throw it away, you know,
00:23:40.55\00:23:41.88
so the bottom
line was once again
00:23:41.92\00:23:43.25
I tried to figure out,
00:23:43.28\00:23:44.62
my daughter said,
"Mommy, what else?"
00:23:44.65\00:23:45.99
I said, "Okay,
we've got the French fries
00:23:46.02\00:23:47.36
going up there."
00:23:47.39\00:23:48.72
But we are gonna
do the French fries,
00:23:48.76\00:23:50.09
we are gonna bake
them in the oven, okay.
00:23:50.13\00:23:51.46
So that's gonna
be something neat.
00:23:51.49\00:23:52.83
And the other thing is,
Curtis, I have my potatoes here
00:23:52.86\00:23:54.20
and there's two
things I've done.
00:23:54.23\00:23:55.56
Number one, is
that I've already...
00:23:55.60\00:23:56.93
You know, I took the skin off it
00:23:56.97\00:23:58.30
because remember we
are doing French fries,
00:23:58.33\00:23:59.67
and of course...
00:23:59.70\00:24:01.04
Now let's talk
about what type of potato.
00:24:01.07\00:24:02.40
I'm trying to ask
question that people...
00:24:02.44\00:24:03.81
Yeah, this is the baking
potato that I'm actually using.
00:24:03.84\00:24:06.27
And, you know, once I do it,
I'll put it in the cold water.
00:24:06.31\00:24:08.74
And I'm gonna actually
be cutting it into wedges.
00:24:08.78\00:24:10.91
So it's gonna take
like four wedges, all right.
00:24:10.95\00:24:12.28
Okay.
00:24:12.31\00:24:13.65
So let's just go one down here
and we're gonna go one here,
00:24:13.68\00:24:18.69
and then we're
gonna to do one here.
00:24:18.72\00:24:20.06
I see. All right.
00:24:20.09\00:24:22.66
And so we got
our four, all right.
00:24:22.69\00:24:25.13
And it's nice size,
nice size. Okay, nice size.
00:24:25.16\00:24:28.33
And we're gonna do another one,
same way, same way, same way
00:24:28.36\00:24:31.43
and they stay in cold
water so they won't turn on you.
00:24:31.47\00:24:33.50
They will turn,
00:24:33.54\00:24:34.87
oxidation will make
them turn brown on you,
00:24:34.90\00:24:36.81
okay and that's not
gonna work, all right?
00:24:36.84\00:24:38.94
So we got the wedges here.
So these are baking potatoes.
00:24:38.97\00:24:41.41
I'm going to put these.
Now, let me tell you something.
00:24:41.44\00:24:43.41
This is totally
different from what I have here.
00:24:43.45\00:24:46.01
I'm not going to
even use these right now,
00:24:46.05\00:24:47.45
I'm going to put
them back in the water
00:24:47.48\00:24:48.82
and I'm gonna talk about these.
00:24:48.85\00:24:50.22
Okay.
00:24:50.25\00:24:51.59
They are the same
type of potatoes, right?
00:24:51.62\00:24:53.42
Same potatoes, but let
me tell you what I did.
00:24:53.46\00:24:55.19
When you're doing the potatoes,
if you want them to cook faster
00:24:55.22\00:24:58.79
and you want them to
have that crispiness,
00:24:58.83\00:25:00.33
and you want to get
rid of some of that starch
00:25:00.36\00:25:01.86
so the potatoes
won't stick together
00:25:01.90\00:25:03.23
when you put them in the oven,
00:25:03.26\00:25:04.60
then you're
actually gonna put them,
00:25:04.63\00:25:05.97
you're gonna cut them up,
00:25:06.00\00:25:07.34
put them in cold
water like I have here,
00:25:07.37\00:25:08.70
and then this whole
thing is gonna go into a pot
00:25:08.74\00:25:10.37
and sit on top of the stove.
00:25:10.41\00:25:12.24
It's just on a
stove, it comes to a boil,
00:25:12.27\00:25:14.08
that's all in our
recipe, it comes to a boil
00:25:14.11\00:25:16.68
and we're gonna let,
actually then turn it down
00:25:16.71\00:25:18.85
and simmer it for
about eight minutes.
00:25:18.88\00:25:20.98
Then when you get
done, you have this, Curtis,
00:25:21.02\00:25:23.28
these potatoes.
00:25:23.32\00:25:24.72
Notice the
difference between them,
00:25:24.75\00:25:26.09
they already just about
started cooking, all right.
00:25:26.12\00:25:27.46
All right.
00:25:27.49\00:25:28.82
Okay, with eight
minutes in the pot?
00:25:28.86\00:25:30.19
Eight minutes in
a pot, all right.
00:25:30.23\00:25:31.56
So once they get done,
00:25:31.59\00:25:32.93
remember now we
are trying to keep them
00:25:32.96\00:25:34.30
from sticking together
00:25:34.33\00:25:35.66
and also they will
hold the ingredient better
00:25:35.70\00:25:37.47
than trying to do it straight
from this potato like that.
00:25:37.50\00:25:39.53
I see. Okay. All right.
00:25:39.57\00:25:40.90
So you're gonna cook it
on a stove for eight minutes
00:25:40.94\00:25:42.27
like I said
before, bring it to a boil,
00:25:42.30\00:25:43.64
then you gonna turn it down,
00:25:43.67\00:25:45.01
let it simmer when it comes out.
00:25:45.04\00:25:46.37
Now when you bring them out,
00:25:46.41\00:25:47.74
you're going to
take a paper towel
00:25:47.78\00:25:49.11
and you're gonna take and
get the water off of them.
00:25:49.14\00:25:51.41
So that, voila,
00:25:51.45\00:25:52.78
you actually wind up
having the potatoes like this.
00:25:52.81\00:25:54.88
Okay. All right. All right.
00:25:54.92\00:25:56.25
So like almost ten
minutes into getting ready,
00:25:56.28\00:25:58.55
so you're not gonna take
as long to cook in the oven.
00:25:58.59\00:26:00.79
So we're gonna go
ahead and put them in a bowl.
00:26:00.82\00:26:02.29
All right. All
right, all potatoes in.
00:26:02.32\00:26:04.33
Okay. Nobody left
behind, all right.
00:26:04.36\00:26:06.73
And now... Now,
this is the part I like.
00:26:06.76\00:26:08.23
We're gonna take now
00:26:08.26\00:26:09.60
and we're gonna drizzle
on top of that the actual,
00:26:09.63\00:26:12.97
you know, what?
00:26:13.00\00:26:14.34
Let's do something a
little bit different here,
00:26:14.37\00:26:15.70
Curtis, let's put this here
00:26:15.74\00:26:17.07
and then we're gonna
pour on top, all right?
00:26:17.11\00:26:18.44
So we're gonna
take the olive oil
00:26:18.47\00:26:19.81
and I'm going to put it in here.
00:26:19.84\00:26:21.48
Olive oil, yummy,
yummy, yummy okay?
00:26:21.51\00:26:23.95
And now let's go ahead
on and put in the paprika.
00:26:23.98\00:26:26.31
Okay.
00:26:26.35\00:26:27.68
Let me get my
little fork out here.
00:26:27.72\00:26:31.25
All right, get all the
goodies in there, okay.
00:26:31.29\00:26:34.89
And then we're going
to put in the coriander.
00:26:34.92\00:26:37.09
Coriander, okay.
00:26:37.13\00:26:40.46
All right, this is the seasoning
00:26:40.50\00:26:42.50
to make them spicy.
00:26:42.53\00:26:43.87
Then we're gonna put
in the crushed garlic.
00:26:43.90\00:26:47.97
I can take my fork
and get some out of there.
00:26:48.00\00:26:51.77
So these
ingredients or the mixture
00:26:51.81\00:26:54.41
is gonna based the potato?
00:26:54.44\00:26:55.78
That's right. That's right.
00:26:55.81\00:26:57.15
And there's the sea
salt. Yes, sea salt.
00:26:57.18\00:26:59.21
Okay, all right. Okay.
00:26:59.25\00:27:00.92
Now this is what's gonna
really bring these to life.
00:27:00.95\00:27:04.22
So we're gonna move
these out of the way,
00:27:04.25\00:27:06.45
so that we can actually
then begin to put this over
00:27:06.49\00:27:08.92
top of the potatoes.
00:27:08.96\00:27:11.53
And we're gonna
just drizzle it on top.
00:27:11.56\00:27:12.89
We're just gonna
drizzle on top, okay.
00:27:12.93\00:27:17.27
Okay. Want all the goodies
out, all the goodies out.
00:27:17.30\00:27:20.17
The whole mixture.
00:27:20.20\00:27:22.00
Let me just get my spatula
and make sure we get all.
00:27:22.04\00:27:25.91
You know, we did a show one time
00:27:25.94\00:27:27.28
and I met a little
girl, her name was Miracle.
00:27:27.31\00:27:28.98
Miracle. We'll put it away.
00:27:29.01\00:27:30.35
And she said to her
mother, she thought that
00:27:30.38\00:27:32.31
we were gonna be
at this one place
00:27:32.35\00:27:33.68
we were doing it and
we'll talk about that
00:27:33.72\00:27:35.05
at another time but
anyway she wanted to cook
00:27:35.08\00:27:36.42
in the kitchen with me
00:27:36.45\00:27:37.79
and the thing
that was so amazing was
00:27:37.82\00:27:39.15
she had all my
mantic down packed
00:27:39.19\00:27:42.39
and she said, "Get
all the goodies out."
00:27:42.42\00:27:45.13
She said the same thing.
00:27:45.16\00:27:46.49
Yeah, she even had like,
00:27:46.53\00:27:47.86
she had put her
hand on the hips,
00:27:47.90\00:27:49.23
you know, did you do that?
00:27:49.26\00:27:50.60
I don't think I do all
that but that's what people say.
00:27:50.63\00:27:52.03
No, you do that without knowing.
00:27:52.07\00:27:53.87
You had the neck
going from side to side.
00:27:53.90\00:27:55.70
She was what,
maybe 10-12 years old.
00:27:55.74\00:27:57.37
Yes, yes, yes,
yes, yes. Now see that?
00:27:57.41\00:27:59.81
Okay, it's nice and based it.
00:27:59.84\00:28:01.28
It's nice and
based it, all right.
00:28:01.31\00:28:02.64
Yes, okay.
00:28:02.68\00:28:04.01
And sometimes you know,
00:28:04.05\00:28:05.38
'cause on TV I'm
just using the spatula
00:28:05.41\00:28:06.75
but most times I
take my hands and go in
00:28:06.78\00:28:08.12
and just do it
myself but anyway.
00:28:08.15\00:28:09.75
And then you gonna go ahead
and put them on a cookie sheet.
00:28:09.78\00:28:11.45
Oh, okay. All right.
00:28:11.49\00:28:15.96
The name of the game is
00:28:15.99\00:28:17.33
you want to make
sure they lay flat.
00:28:17.36\00:28:18.83
You want to spread them out.
00:28:18.86\00:28:20.20
Spread them out
and lay them flat.
00:28:20.23\00:28:21.73
Good. Okay.
00:28:21.76\00:28:23.87
That way they are not
gonna touch each other.
00:28:23.90\00:28:26.03
I mean, once they touch,
00:28:26.07\00:28:27.40
they're not gonna
stick to each other
00:28:27.44\00:28:28.77
because of the
method we used, all right.
00:28:28.80\00:28:30.61
So we're gonna
lay them down flat
00:28:30.64\00:28:32.07
and then I just
like to go ahead on
00:28:32.11\00:28:33.44
and make sure they are down.
00:28:33.48\00:28:35.28
Let's go and take the
rest of the seasoning here.
00:28:35.31\00:28:37.48
Yeah...
00:28:37.51\00:28:38.85
So now this goes in the oven...
00:28:38.88\00:28:40.45
Four hundred degrees, yeah.
00:28:40.48\00:28:41.82
Four hundred
degrees for how long?
00:28:41.85\00:28:43.52
For about 10
minutes. Oh, 10 minutes?
00:28:43.55\00:28:45.12
You're gonna turn it
over, you're gonna turn it over.
00:28:45.15\00:28:46.69
Turn over so, you
know, you're gonna get
00:28:46.72\00:28:48.49
some of the
potatoes done on one side,
00:28:48.52\00:28:49.96
you want to make sure
you're done on both sides
00:28:49.99\00:28:51.49
so it will look like a
regular French fry potato, okay.
00:28:51.53\00:28:54.76
All right, so this is really
easy to do, you can see that.
00:28:54.80\00:28:58.27
And since you're a potato guy,
00:28:58.30\00:29:00.50
you know, I know
that you love this...
00:29:00.54\00:29:02.30
I'm proud to be a
potato head. All right.
00:29:02.34\00:29:06.84
Okay, so just
remembering once again,
00:29:06.88\00:29:08.91
it's an easier quicker way.
00:29:08.94\00:29:10.28
You know, I did used to do them
00:29:10.31\00:29:11.75
before but just
taking them out like this
00:29:11.78\00:29:13.45
and putting them on the
pan and put them in the oven
00:29:13.48\00:29:14.82
takes a longer
time and it gets stuck.
00:29:14.85\00:29:16.62
But when I really
discovered this one here
00:29:16.65\00:29:18.59
about how to do
actually do this method,
00:29:18.62\00:29:20.02
then I found out it
really looks a lot better.
00:29:20.06\00:29:21.39
And you'll see it
00:29:21.42\00:29:22.76
at the end of the
program as well, all right.
00:29:22.79\00:29:24.13
A lot of people
just do potatoes, honey,
00:29:24.16\00:29:25.49
just maybe a little salt.
00:29:25.53\00:29:26.86
Yes, yes.
00:29:26.90\00:29:28.23
I mean, no
seasoning, just a little salt,
00:29:28.26\00:29:29.60
a little sea salt
and that's about it,
00:29:29.63\00:29:31.03
but this has more flavor to it.
00:29:31.07\00:29:33.03
Yup, at the
fast food restaurants
00:29:33.07\00:29:34.77
now the people are doing a
lot more seasonings on them.
00:29:34.80\00:29:37.47
This one here has the
coriander and also the paprika,
00:29:37.51\00:29:40.48
but you can also add
other herbs to it as well.
00:29:40.51\00:29:42.84
Any other herb,
any other combination,
00:29:42.88\00:29:44.41
just be, you know, resourceful.
00:29:44.45\00:29:45.95
But remember,
because we are trying to,
00:29:45.98\00:29:48.82
you know, meet the
demands of the person
00:29:48.85\00:29:50.22
who likes to eat fast food,
00:29:50.25\00:29:51.65
we don't want to
get too crazy with it,
00:29:51.69\00:29:53.25
want to just make sure,
00:29:53.29\00:29:54.62
now this is helping
turn like the golden brown...
00:29:54.66\00:29:55.99
Right.
00:29:56.02\00:29:57.36
That looks just
like the regular potatoes
00:29:57.39\00:29:58.73
that are actually
coming from a fast food place.
00:29:58.76\00:30:01.33
Okay, now would you
put this on the top rack
00:30:01.36\00:30:03.23
or the bottom rack?
00:30:03.26\00:30:04.60
Yes, put it on
top rack. Top rack.
00:30:04.63\00:30:05.97
Four hundred degrees and
then you want to go in...
00:30:06.00\00:30:07.37
So the 10 minutes first
and then turn them over.
00:30:07.40\00:30:09.47
Then you take your
spatula, turn them over
00:30:09.50\00:30:10.84
and then do the other top.
00:30:10.87\00:30:12.21
And another 10
minutes. Okay, 20 minutes total.
00:30:12.24\00:30:13.58
And if you find, I mean,
00:30:13.61\00:30:14.94
the different
ovens are different,
00:30:14.98\00:30:16.31
so if you find that it's
still not quite tender enough
00:30:16.34\00:30:17.95
because remember, we
also boil them first.
00:30:17.98\00:30:19.58
But if you find it,
just go a little bit longer,
00:30:19.61\00:30:21.22
a little bit longer
but the main thing is
00:30:21.25\00:30:22.58
they gonna turn out
brown, golden brown,
00:30:22.62\00:30:24.02
and you'll see at the
end of the program as well.
00:30:24.05\00:30:25.99
So French fry does not fry.
00:30:26.02\00:30:28.52
Spicy French fry does not fry.
00:30:28.56\00:30:32.19
There you go,
okay. No cholesterol.
00:30:32.23\00:30:34.13
No cholesterol or saturated fat.
00:30:34.16\00:30:35.63
Now, so we have our shake...
00:30:35.66\00:30:38.30
Yes.
00:30:38.33\00:30:39.67
We have our burger. Yes.
00:30:39.70\00:30:42.07
We have our fries. Yes.
00:30:42.10\00:30:44.81
Now for a Kudagra Kudagra,
they'll have something...
00:30:44.84\00:30:48.74
The dessert. Dessert.
00:30:48.78\00:30:50.11
The dessert,
dessert, dessert. Okay.
00:30:50.15\00:30:51.48
The second be the
dessert too, that's, yeah.
00:30:51.51\00:30:52.85
The dessert is going
to be a silken tofu pie.
00:30:52.88\00:30:55.48
Oh, watch out now.
00:30:55.52\00:30:56.85
It calls for...
00:30:56.89\00:30:58.22
Okay then, this
is the part I like.
00:31:18.14\00:31:19.81
Of course, this
is the dessert part.
00:31:19.84\00:31:21.18
Yes.
00:31:21.21\00:31:22.54
I remember when I
used to do classes before,
00:31:22.58\00:31:23.91
I never had
desserts in my classes
00:31:23.95\00:31:25.28
and people would always say,
you know, "where's dessert?"
00:31:25.31\00:31:27.32
You tell them, "You
don't need dessert."
00:31:27.35\00:31:28.68
They would say,
"Yes, we do." Yes, we do.
00:31:28.72\00:31:31.25
Yes, we do. Yes, we do.
00:31:31.29\00:31:32.62
So, this is another one, Curtis,
00:31:32.65\00:31:33.99
and we're going to do
a simulation of something
00:31:34.02\00:31:35.82
like a cheese cake but
not really a cheese cake.
00:31:35.86\00:31:38.63
Because the ingredients
we're gonna be using,
00:31:38.66\00:31:40.00
we're not gonna cheese
00:31:40.03\00:31:41.36
but I'm gonna do a
different kind of a crust.
00:31:41.40\00:31:42.73
And this crust is
actually gonna be using,
00:31:42.76\00:31:44.40
we're gonna take
our old fashioned oats
00:31:44.43\00:31:46.07
and we're gonna turn those oats
into an oat flour, all right.
00:31:46.10\00:31:48.90
So old fashioned oats...
00:31:48.94\00:31:50.27
Old fashioned
oats into oat flour.
00:31:50.31\00:31:51.64
Okay, not
instant, but old fashioned.
00:31:51.67\00:31:53.17
Old fashioned. These are
old fashioned, all right.
00:31:53.21\00:31:54.81
All right. Okay,
let's take this off.
00:31:54.84\00:31:57.51
Okay.
00:31:57.55\00:31:59.35
And we're gonna go
ahead and put the oats in.
00:31:59.38\00:32:03.69
So this is just the
crust we're making first.
00:32:03.72\00:32:06.39
It is the crust
we are making first,
00:32:06.42\00:32:07.76
we're gonna turn
this into oat flour first.
00:32:07.79\00:32:09.12
Oh, okay. We're gonna
put this on right now.
00:32:09.16\00:32:10.89
Put that on and we'll go ahead
and turn that into oat flour.
00:32:10.93\00:32:13.56
Okay.
00:32:13.60\00:32:15.26
And we look at that,
just a little bit more...
00:32:24.64\00:32:26.34
Little bit more, honey?
00:32:26.37\00:32:27.71
Yeah, I want to make sure
00:32:27.74\00:32:29.08
all that's
completely into a flour.
00:32:29.11\00:32:31.11
Okay. I believe you see that.
00:32:31.15\00:32:32.48
Hold on one minute.
00:32:35.58\00:32:37.95
Okay, I've found too sometimes,
00:32:37.99\00:32:39.45
let me do this,
leave it on there.
00:32:39.49\00:32:40.82
Oh, leave it on.
Sometimes just pulsing it.
00:32:40.86\00:32:42.39
Oh, pulse it. Oh, okay.
00:32:42.42\00:32:43.76
All right. Okay, very good.
00:32:51.70\00:32:53.03
So you got oat flour.
00:32:53.07\00:32:54.40
Now go ahead and
put the walnuts in.
00:32:54.44\00:32:55.77
Oh, walnuts. Okay.
00:32:55.80\00:32:57.87
Walnut's going in.
00:32:57.91\00:32:59.24
That's gonna kind of
give you that oil base,
00:32:59.27\00:33:00.64
there's not gonna be
present, no oils in this recipe.
00:33:00.68\00:33:02.44
So pulse again. Oh, the dates.
00:33:02.48\00:33:04.25
And go ahead and
put the dates in.
00:33:04.28\00:33:05.78
Dates, okay.
All right, alrighty.
00:33:05.81\00:33:09.92
I would have put you in
here because you're my date.
00:33:09.95\00:33:11.75
Okay.
00:33:11.79\00:33:13.12
It will be a different
type of crust, wouldn't it?
00:33:13.15\00:33:15.26
Yeah, would, I don't think
that will work out too well.
00:33:15.29\00:33:17.29
You might get some
phone calls also on that one.
00:33:17.33\00:33:19.63
All right, getting one already.
00:33:19.66\00:33:23.83
Okay. Okay.
00:33:23.87\00:33:25.93
Okay...
00:33:25.97\00:33:30.14
Pulsing.
00:33:30.17\00:33:34.01
All right, hold up one minute.
00:33:34.04\00:33:35.38
No, no, don't take top
off, don't take the top off.
00:33:35.41\00:33:36.75
Don't take the top off.
00:33:36.78\00:33:38.11
All we're doing is
we're just continuing to,
00:33:38.15\00:33:39.48
now let me just do a
couple of pulses on that.
00:33:39.51\00:33:41.68
All right.
00:33:41.72\00:33:46.92
Okay, we now got like a crumble
00:33:46.96\00:33:48.72
and I still got a
little bit of dates
00:33:48.76\00:33:50.13
and I want to go ahead
and get that out of there.
00:33:50.16\00:33:51.89
All right.
00:33:57.83\00:34:02.07
Take that out and
what we're gonna do,
00:34:02.10\00:34:05.17
Curtis, we are gonna
actually take that now
00:34:05.21\00:34:06.98
but we're gonna
make our crust from that.
00:34:07.01\00:34:08.34
Put it in there?
00:34:08.38\00:34:09.71
Go ahead and put it
in there. All right.
00:34:09.74\00:34:11.08
All right. All the goodies.
00:34:17.19\00:34:20.46
All the goodies. Tap it.
00:34:20.49\00:34:21.82
Tap it, there
you go. Okey-dokey.
00:34:21.86\00:34:23.19
That's good enough.
00:34:23.22\00:34:24.56
All right, now we're
just gonna smooth it out
00:34:24.59\00:34:28.00
and I'm going to
be bringing it up
00:34:28.03\00:34:29.36
around the sides of
the pan itself, okay?
00:34:29.40\00:34:36.54
And this is, believe it or
not, you're ready for this?
00:34:36.57\00:34:38.74
This is a no
bake, do not bake this.
00:34:38.77\00:34:41.34
So now you're smoothing
the crust out to the...
00:34:41.38\00:34:45.48
Yeah, I'm making
the crust, yum, yummy.
00:34:45.51\00:34:47.32
On the sides. Yeah.
00:34:47.35\00:34:48.68
Okay.
00:34:48.72\00:34:50.19
So no water is needed, I mean...
00:34:50.22\00:34:51.55
No water.
00:34:51.59\00:34:52.92
Just use what
you have right there.
00:34:52.95\00:34:54.29
Just use what you have. Okay.
00:34:54.32\00:34:55.76
And all we're doing is
just moving it around the edges.
00:34:55.79\00:34:58.09
So doing the sides first.
00:34:58.13\00:34:59.46
On the sides first
00:34:59.49\00:35:00.83
and then we're
gonna pat it down.
00:35:00.86\00:35:02.90
Oh, I see. Bring
it up on the sides.
00:35:02.93\00:35:06.03
This is easy crust. Wow, wow.
00:35:06.07\00:35:08.44
It was easy crust just
then, it's just, act it up
00:35:08.47\00:35:11.64
and make sure we've finished
the lot of bottom of it.
00:35:11.67\00:35:14.68
Okay. Then we're
just gonna press it.
00:35:14.71\00:35:16.95
Now what's gonna happen is
00:35:16.98\00:35:18.31
once we make the filling for it,
00:35:18.35\00:35:19.68
it's gonna actually
cause it to get more liquid
00:35:19.71\00:35:22.45
in the actual side items of it,
00:35:22.48\00:35:24.49
the side of the pie pan
00:35:24.52\00:35:26.86
and that's gonna help
to moisten it as well.
00:35:26.89\00:35:28.76
I'm gonna take this
off and put another one.
00:35:28.79\00:35:30.13
Take that one away
and bring the other one,
00:35:30.16\00:35:31.49
yeah, 'cause we got to
make the topping for that.
00:35:31.53\00:35:32.86
Just getting rid of all the...
00:35:38.13\00:35:39.60
That one in...
00:35:45.14\00:35:46.47
So the crust is done?
00:35:46.51\00:35:48.58
The crust is done.
00:35:48.61\00:35:52.21
See how easy that is? Very easy.
00:35:52.25\00:35:54.75
Very, very quick, okay.
00:35:54.78\00:35:57.49
Fast food cooking.
00:35:57.52\00:35:58.89
Fast food cooking
including the dessert.
00:35:58.92\00:36:04.23
Now we're gonna set that there
because I'm gonna be using that
00:36:04.26\00:36:05.83
in a few minutes.
00:36:05.86\00:36:07.20
Now we're gonna put in our tofu.
00:36:07.23\00:36:08.80
All right.
00:36:08.83\00:36:10.17
Just go in there, let's
just go ahead and use...
00:36:10.20\00:36:11.93
So now, again, this
is what extra firm, firm?
00:36:11.97\00:36:15.40
This is the firm. Firm tofu.
00:36:15.44\00:36:18.44
Firm tofu, we're gonna
go ahead and put that in,
00:36:18.47\00:36:20.24
let me get this out here.
00:36:20.28\00:36:22.24
And I'll like just kind of
cut it up a little bit of that.
00:36:22.28\00:36:24.41
Okay, so it's
the firm tofu. Yeah.
00:36:24.45\00:36:25.98
Did you drain a little bit
00:36:26.01\00:36:27.35
or you want the juice in it too?
00:36:27.38\00:36:28.72
Yeah, I drained.
00:36:28.75\00:36:30.09
No, I drained the water
off a little bit on that.
00:36:30.12\00:36:31.45
Just a little bit, okay.
00:36:31.49\00:36:32.82
Let's just take and do
it here, this one here.
00:36:32.85\00:36:34.19
Oh, okay, just a little bit.
00:36:34.22\00:36:37.79
Okay, now we've rinsed
the tofu off, you know,
00:36:37.83\00:36:39.39
I've already rinsed
it off and everything.
00:36:39.43\00:36:41.00
But it has, all
right, you go ahead
00:36:41.03\00:36:42.36
and put those in there for me?
00:36:42.40\00:36:43.73
Okay. Okay.
00:36:43.77\00:36:45.10
Here it go.
00:36:47.80\00:36:49.14
And this is also a real
easy simple dessert as well.
00:36:49.17\00:36:54.08
Okay, and now we're gonna
put in, ready, one at a time.
00:36:54.11\00:36:57.05
Spread that around a bit,
00:36:57.08\00:36:58.41
spread that around a little bit.
00:36:58.45\00:36:59.78
No, no, no, spread this around.
Oh, spread it around, okay.
00:36:59.81\00:37:02.42
All right, now, we're
gonna put in the maple syrup.
00:37:02.45\00:37:06.15
Okay, maple syrup going in.
00:37:06.19\00:37:09.46
All the way around in circle.
00:37:09.49\00:37:11.16
Okay, and then we're
gonna put in and you can,
00:37:11.19\00:37:12.86
here's the little
scoop, scoop out all that,
00:37:12.89\00:37:14.23
you got the red one...
00:37:14.26\00:37:15.60
I got one right here.
00:37:15.63\00:37:17.97
Try to get on the thing there.
00:37:18.00\00:37:19.33
Okay. Okay.
00:37:19.37\00:37:21.84
And then we're
gonna put in the vanilla.
00:37:21.87\00:37:23.47
Then we gonna put in
a little bit of salt.
00:37:28.34\00:37:32.48
Okay.
00:37:32.51\00:37:33.85
So this is gonna be our filling?
00:37:33.88\00:37:35.22
It's gonna be our filling.
00:37:35.25\00:37:36.58
So we gonna go
ahead and spin it around.
00:37:36.62\00:37:39.02
I'll take this out of your way.
00:37:39.05\00:37:42.16
Okay.
00:37:42.19\00:37:43.53
Okay, we got to
take a spatula...
00:37:52.27\00:37:53.60
I need to pause
a little bit or...
00:37:53.64\00:37:54.97
No, no. Okay.
00:37:55.00\00:37:56.34
And you want to just
go around the side of it
00:37:56.37\00:37:57.71
and get this all.
00:37:57.74\00:37:59.21
They're nice and creamy.
00:37:59.24\00:38:00.58
Nice and creamy.
00:38:00.61\00:38:02.38
Okay, spin it again.
00:38:02.41\00:38:04.15
All right, let's stop that.
00:38:20.33\00:38:22.13
Now, with this, Curtis,
00:38:22.16\00:38:23.50
you really got to take this tofu
00:38:23.53\00:38:25.93
and you got to smooth it out
so it that has the texture...
00:38:25.97\00:38:27.97
You see really now
it's really creamy now.
00:38:28.00\00:38:29.47
Yeah, it has the texture
of an actual cheese cake.
00:38:29.50\00:38:31.64
Yes, it does.
00:38:31.67\00:38:33.01
Or some type of a
pudding, okay, texture.
00:38:33.04\00:38:34.98
But now you notice
already, if you look at it,
00:38:35.01\00:38:37.41
you'll notice
that it's also kind of,
00:38:37.45\00:38:39.35
it's not thick.
00:38:39.38\00:38:40.72
See that? Right, okay.
00:38:40.75\00:38:42.08
So kind of runny,
all right. That's true.
00:38:42.12\00:38:43.45
So this is where we now
are going to add something
00:38:43.49\00:38:45.42
that they may or
may not have heard of
00:38:45.45\00:38:47.62
and that is we are going
to be adding Instant Clear.
00:38:47.66\00:38:50.29
Okay, now talk about that?
00:38:50.33\00:38:51.66
Instant Clear Gel,
and believe it or not,
00:38:51.69\00:38:53.19
I don't know, you're doing,
you know, desserts and stuff
00:38:53.23\00:38:55.76
and you're
trying to get something
00:38:55.80\00:38:57.13
to coagulate or get thicker,
00:38:57.17\00:38:58.50
then you need
something to put in it.
00:38:58.53\00:38:59.87
We're not gonna
put cornstarch in it,
00:38:59.90\00:39:01.24
so we're gonna
use Instant Clear Gel,
00:39:01.27\00:39:03.64
and it's actually
something that can be used
00:39:03.67\00:39:05.17
in cold items or hot
items and it liquefies
00:39:05.21\00:39:09.21
and thickens up the
actual product itself.
00:39:09.24\00:39:10.75
So cold or hot, it's versatile.
00:39:10.78\00:39:12.31
Cold or hot, I love
it, I love it, I love it...
00:39:12.35\00:39:14.08
'Cause cornstarch
you have to use what?
00:39:14.12\00:39:16.12
Well, cornstarch,
you got the cold water
00:39:16.15\00:39:17.55
and then you have
to put on a stove.
00:39:17.59\00:39:18.92
Right.
00:39:18.95\00:39:20.29
But Instant Clear,
you add to whatever
00:39:20.32\00:39:21.66
your ingredient is, all right.
00:39:21.69\00:39:23.02
So I'm gonna put it in
here because I want to make sure
00:39:23.06\00:39:24.39
that it doesn't fluff up.
00:39:24.43\00:39:25.83
And this will thicken it up.
00:39:25.86\00:39:27.23
This is gonna thicken up
00:39:27.26\00:39:28.60
the actual
product itself, all right.
00:39:28.63\00:39:30.60
And sometimes when I'm doing it,
00:39:30.63\00:39:32.97
people will say to me, you know,
00:39:33.00\00:39:34.34
"I've tried to use
it and I noticed that,
00:39:34.37\00:39:35.77
you know, it
wasn't thick enough."
00:39:35.80\00:39:37.14
And it depends
on what's going on.
00:39:37.17\00:39:38.77
So you know, I say
between one and two tablespoons
00:39:38.81\00:39:42.08
of Instant Clear Gel
which you would put in there
00:39:42.11\00:39:44.41
to get the thickness
that you actually want.
00:39:44.45\00:39:45.78
And remember now, when it
goes into the refrigerator,
00:39:45.81\00:39:47.62
it's gonna thicken
up as well, all right.
00:39:47.65\00:39:49.02
Okay, okay.
00:39:49.05\00:39:50.39
So I'm gonna, I like
to do just little bit,
00:39:50.42\00:39:51.75
I don't like to have
that flour and the powder
00:39:51.79\00:39:54.06
go around when I'm trying to do.
00:39:54.09\00:39:55.42
Okay, what are you doing now?
00:39:55.46\00:39:56.79
All I'm doing is just
kind of mixing the Gel.
00:39:56.83\00:39:58.16
Mixing the gel
00:39:58.19\00:39:59.53
and before you turn
on the food processor.
00:39:59.56\00:40:00.90
Because otherwise
when you turn it on, yeah,
00:40:00.93\00:40:02.26
the stuff that's
kind of goes everywhere.
00:40:02.30\00:40:03.63
I see, okay. We
just don't like that.
00:40:03.67\00:40:05.77
Now, I'm gonna use this one
00:40:05.80\00:40:07.44
to get all the goodies
down in there, both sides.
00:40:07.47\00:40:11.27
Okay.
00:40:11.31\00:40:12.64
And then you're gonna turn it on
00:40:12.67\00:40:14.01
and you're gonna
see the difference
00:40:14.04\00:40:15.38
in the texture of this item.
00:40:15.41\00:40:17.65
Now, this is a cheesecake.
00:40:17.68\00:40:19.58
This is gonna be like
a, it's actually silken,
00:40:19.61\00:40:21.48
it's a silken pie...
00:40:21.52\00:40:23.18
Silken pie.
00:40:23.22\00:40:24.55
But we're gonna give it a
simulation of a cheesecake.
00:40:24.59\00:40:25.92
'Cause we have many
cheesecake in your book too.
00:40:25.95\00:40:27.96
Yes, lots of
cheesecakes, all right.
00:40:27.99\00:40:29.32
Yeah, so this is a silken pie.
00:40:29.36\00:40:30.99
It's a silken
pie and this recipe
00:40:31.03\00:40:32.59
believe or not is another one
I used to make my carrot pie.
00:40:32.63\00:40:34.63
That's right, yeah.
00:40:34.66\00:40:36.00
Made carrot pie out of it.
00:40:36.03\00:40:37.37
And then also I use it
to make my cheesecakes.
00:40:37.40\00:40:39.87
That's right.
00:40:39.90\00:40:41.24
And cheesecakes go
into in the Styrofoam pan,
00:40:41.27\00:40:43.07
with it zips and locks
and everything for you.
00:40:43.10\00:40:44.97
So you can do a lot,
it's very, very versatile
00:40:45.01\00:40:47.11
and we're trying to
simulate once again that
00:40:47.14\00:40:49.98
which people are used to eating
but in a different format.
00:40:50.01\00:40:52.51
Okay. All right.
00:40:52.55\00:40:53.88
It's while since you
made a cheesecake for me?
00:40:53.92\00:40:56.62
It's been a
while because I'm doing
00:40:56.65\00:40:57.99
more other things right now so,
00:40:58.02\00:41:00.19
anyway you'll get a
chance to sample this here
00:41:00.22\00:41:02.12
so we're gonna
put the top on one.
00:41:02.16\00:41:03.49
Okay.
00:41:03.53\00:41:05.69
Okay.
00:41:05.73\00:41:07.06
See, you tried
to put your kudos in
00:41:07.10\00:41:08.60
about your cheesecake,
00:41:08.63\00:41:09.96
I can see you're
trying to go there.
00:41:10.00\00:41:11.33
People, I pick
it from the cue...
00:41:11.37\00:41:12.70
Okay, stop it.
00:41:26.45\00:41:28.25
All right, I'm gonna go ahead
and turn it around little more.
00:41:28.28\00:41:30.02
You can see the
difference in the thickness,
00:41:30.05\00:41:31.39
look at the texture.
00:41:31.42\00:41:32.75
So now you see the textures,
it's little bit different, yes.
00:41:32.79\00:41:34.49
Yes, you can see
they're thickening up.
00:41:34.52\00:41:36.29
Yes, they're thickening up. Yes.
00:41:36.32\00:41:37.66
It will thicken
up and once again,
00:41:37.69\00:41:39.09
once you actually
put in a refrigerator,
00:41:39.13\00:41:42.00
it will thicken up even more.
00:41:42.03\00:41:43.37
So we're gonna
around one more time.
00:41:43.40\00:41:44.73
Okay.
00:41:44.77\00:41:46.10
Stop it.
00:41:59.85\00:42:01.18
I'm gonna stop it
00:42:01.22\00:42:02.55
and I'm gonna pulse
it a little bit here.
00:42:02.58\00:42:03.92
Okay I would like to have
that a little bit more liquidy.
00:42:09.96\00:42:13.73
Oh.
00:42:13.76\00:42:15.10
A little bit more, it's
gotten thicker than I want.
00:42:15.13\00:42:18.23
So let me just do this.
00:42:18.27\00:42:19.60
Let me just go ahead and pour
a little bit more of this in.
00:42:19.63\00:42:21.60
Oh, now this is from the tofu.
00:42:21.64\00:42:24.01
This is from the tofu. Okay.
00:42:24.04\00:42:25.44
So put the top
back on here again.
00:42:25.47\00:42:27.41
And once again,
you gonna play around
00:42:27.44\00:42:29.68
with the Instant Clear Gel.
00:42:29.71\00:42:31.55
I put two in there,
00:42:31.58\00:42:32.91
probably could go with just one.
00:42:32.95\00:42:34.35
Go ahead.
00:42:34.38\00:42:35.72
All right, push this,
do this one more time.
00:42:43.89\00:42:47.86
Yeah.
00:42:47.90\00:42:49.23
Okay, that's much
better, all right.
00:42:49.26\00:42:50.60
Okay. I'm gonna take this off.
00:42:50.63\00:42:52.33
Okay.
00:42:55.60\00:42:57.14
I'm gonna take it off,
00:42:57.17\00:42:59.87
and then we're just
gonna take the filling.
00:42:59.91\00:43:04.15
All right.
00:43:04.18\00:43:05.51
And we're gonna put the filling.
00:43:05.55\00:43:06.88
Alrighty.
00:43:18.33\00:43:20.46
You can see that
it's thicken up already,
00:43:20.50\00:43:23.06
haven't even really
put it in here yet, okay.
00:43:23.10\00:43:27.70
So that's the thing I
could save it to Instant Clear.
00:43:27.74\00:43:29.94
Okay, now let's talk
about this for a moment.
00:43:29.97\00:43:32.71
Okay.
00:43:32.74\00:43:34.08
'Cause this is maybe
new to a lot of people,
00:43:34.11\00:43:35.44
the Instant Clear.
00:43:35.48\00:43:36.81
Yeah. And so
where can they get this?
00:43:36.85\00:43:38.38
Usually at the
health food stores,
00:43:38.41\00:43:40.78
but I've been seeing
some of these kind of things
00:43:40.92\00:43:42.48
show up sometime at
some of the other stores,
00:43:42.52\00:43:44.32
some of the other supermarkets
that have natural food section.
00:43:44.35\00:43:46.19
Oh, okay.
00:43:46.22\00:43:47.56
So you know, it
might be that you can get.
00:43:47.59\00:43:48.92
So store, major grocery store
00:43:48.96\00:43:50.29
that has a natural food section.
00:43:50.33\00:43:51.66
And remember, now,
I tell my audiences
00:43:51.69\00:43:53.26
all the time, if
you see something
00:43:53.29\00:43:54.86
that is not that
we use on 3ABN show,
00:43:54.90\00:43:57.63
you can always ask the manager
of the store to get that in.
00:43:57.67\00:44:01.84
Okay, and you'd be surprised
because we're trying to,
00:44:01.87\00:44:04.97
you know, a lot of
competition going on now
00:44:05.01\00:44:06.47
with a lot of grocery stores.
00:44:06.51\00:44:07.84
You will be surprised
how they will try to get in
00:44:07.88\00:44:09.54
because of the fact
that you are a person
00:44:09.58\00:44:12.38
that shops there, all right.
00:44:12.41\00:44:14.58
So now what are you doing?
00:44:14.62\00:44:15.95
You just kind of
spreading it out.
00:44:15.98\00:44:17.52
All I'm doing is
spreading it out now, okay.
00:44:17.55\00:44:22.39
Okay.
00:44:22.42\00:44:23.76
And this has a very nice flavor.
00:44:23.79\00:44:26.33
Now, let's talk
about some other flavors
00:44:26.36\00:44:28.40
you can use as opposed to...
00:44:28.43\00:44:32.03
For topping, you mean?
00:44:32.07\00:44:33.94
Yeah, ingredients on the inside.
00:44:33.97\00:44:35.87
I mean, can you change
up some of the ingredients
00:44:35.90\00:44:38.34
make a different
type of a tofu pie?
00:44:38.37\00:44:40.81
Yeah, yeah, like I
said, I can do a carrot pie.
00:44:40.84\00:44:43.45
I mean, the crust
would be the same.
00:44:43.48\00:44:45.35
The crust would be the same
'cause remember, it's no bake.
00:44:45.38\00:44:47.42
Right. It's no bake, all right.
00:44:47.45\00:44:48.92
And the tofu is set
up, so you don't have to
00:44:48.95\00:44:50.65
actually cook the tofu either.
00:44:50.69\00:44:52.15
I like this particular
one, this one you don't use it.
00:44:52.19\00:44:54.22
Okay. Okay.
00:44:54.26\00:44:55.59
So you can see
that we've already
00:44:55.62\00:44:56.96
got it going here.
00:44:56.99\00:44:58.33
So this is no bake, it
does not go in the oven.
00:44:58.36\00:45:00.20
Does not go in the oven.
00:45:00.23\00:45:01.56
You don't turn on your oven
00:45:01.60\00:45:02.93
so it don't raise
your utility bill.
00:45:02.96\00:45:05.20
Yup, and there's no cholesterol,
00:45:05.23\00:45:06.77
and so you don't
raise your cholesterol.
00:45:06.80\00:45:08.14
It don't raise a
whole lot of things.
00:45:08.17\00:45:09.60
Yeah, yeah. It's detrimental.
00:45:09.64\00:45:10.97
Now this is ready to go
00:45:11.01\00:45:12.91
and now we're gonna see
at the end of the program
00:45:12.94\00:45:14.54
also because when we
get down with that one,
00:45:14.58\00:45:15.94
we're gonna actually
put a blueberry topping
00:45:15.98\00:45:18.58
on top of it, all right.
00:45:18.61\00:45:19.95
Oh, we're not finished. Okay.
00:45:19.98\00:45:21.32
We're gonna do that now or...
00:45:21.35\00:45:22.68
Yes, it calls for...
00:45:22.72\00:45:24.05
Okay. Okay.
00:45:30.63\00:45:31.96
So you know, we've got this
kind of simulated cheesecake,
00:45:31.99\00:45:35.66
it's our silken pie.
00:45:35.70\00:45:37.03
Now the topping.
00:45:37.07\00:45:38.40
And so now we're gonna
do the topping, you know,
00:45:38.43\00:45:39.77
and I like the topping 'cause
you can do two things with it.
00:45:39.80\00:45:41.67
Okay, tell me.
00:45:41.70\00:45:43.04
You either do a
blueberry topping...
00:45:43.07\00:45:44.74
A strawberry
topping, a peach topping,
00:45:44.77\00:45:46.68
whatever you want to do, okay.
00:45:46.71\00:45:48.04
Oh, so very versatile.
00:45:48.08\00:45:49.41
Yeah, but, you
know, we made those shake
00:45:49.44\00:45:51.55
which is a smoothie,
we've made the burgers.
00:45:51.58\00:45:54.12
Okay, and we've made
the fries. That's not fried.
00:45:54.15\00:45:56.79
No, and we made the mock,
mock cheesecake, all right.
00:45:56.82\00:46:01.89
And now we're
doing a blueberry sauce
00:46:01.92\00:46:03.26
to go on top of that, all right.
00:46:03.29\00:46:04.63
On top, okay.
00:46:04.66\00:46:05.99
And we've got fresh blueberries.
00:46:06.03\00:46:07.36
Okay. So I'm gonna turn my...
00:46:07.40\00:46:08.73
Let's do this first,
let's go ahead and crush up
00:46:08.76\00:46:10.50
just a little
bit of a blueberries.
00:46:10.53\00:46:12.03
And I'm holding
this thing, Curtis,
00:46:12.07\00:46:13.40
because I can see that
you've been looking at them.
00:46:13.44\00:46:15.80
And that you'd like
to put one in your mouth.
00:46:15.84\00:46:17.71
No, not really. Not really?
00:46:17.74\00:46:19.27
Okay. I've been looking at you.
00:46:19.31\00:46:21.14
Okay, well, maybe
I'll put one in my mouth.
00:46:21.18\00:46:24.05
Oh, my goodness.
00:46:24.08\00:46:26.01
Okay, may I take
it from you then?
00:46:26.05\00:46:27.68
Okay.
00:46:27.72\00:46:29.08
Just do them
like a half of them.
00:46:29.12\00:46:30.45
Half, okay.
00:46:30.49\00:46:31.82
Trying it.
00:46:34.92\00:46:36.26
Trying to put any on the table.
00:46:36.29\00:46:40.10
Okay, that's
enough. That's about it?
00:46:40.13\00:46:41.46
Okay, there you go.
00:46:41.50\00:46:42.83
Okay, these I'm
gonna put inside.
00:46:42.86\00:46:44.20
Okay, I'm gonna
turn my stove on.
00:46:44.23\00:46:45.57
Aren't we gonna
blend this up, honey?
00:46:45.60\00:46:46.94
You're gonna
blend it up. All right.
00:46:46.97\00:46:48.87
Just pulse it, there
is a pulse key on here.
00:46:48.90\00:46:51.01
There's a pulse, okay.
00:46:51.04\00:46:52.37
Over here, babe, this is pulse.
00:46:52.41\00:46:53.74
Oh, okay.
00:46:53.78\00:46:55.11
See the pulse there?
00:46:55.14\00:46:56.48
There you go.
Okay, just pulse it.
00:46:56.51\00:46:59.28
Okay, we need some power.
00:46:59.31\00:47:01.42
We need power.
00:47:01.45\00:47:02.78
Okay, don't go
too much higher...
00:47:02.82\00:47:04.15
I won't go to the highest level,
00:47:04.19\00:47:05.52
can I go to the highest...
00:47:05.55\00:47:06.89
Okay.
00:47:06.92\00:47:08.26
Okay, that's enough.
00:47:13.73\00:47:15.06
I'm gonna go...
00:47:15.10\00:47:16.43
It's only on seven,
honey, it can go up to 15.
00:47:16.46\00:47:17.80
I don't want to
mush it up, I just...
00:47:17.83\00:47:19.30
I want to go to 15.
00:47:19.33\00:47:20.67
Let me see how they're looking.
00:47:20.70\00:47:22.30
Yeah, that's good. Okay.
00:47:22.34\00:47:24.21
I'm gonna stop you right now.
00:47:24.24\00:47:25.67
That wasn't even fun.
00:47:25.71\00:47:27.04
I want to stop you, right...
00:47:27.08\00:47:28.41
Well, smell
them? Can you smell it?
00:47:28.44\00:47:29.78
It's so good. Yes, okay.
00:47:29.81\00:47:31.15
Yeah, okay. Let's go
ahead and take those.
00:47:31.18\00:47:32.51
So this is...
00:47:32.55\00:47:34.68
All right, we're gonna
put those in there that also.
00:47:34.72\00:47:36.12
Oh, okay. Here you go.
00:47:36.15\00:47:37.49
All right. Okay.
00:47:37.52\00:47:39.02
Can you watch it?
It's gone hard there.
00:47:42.46\00:47:44.19
Let me just do it. Yeah.
00:47:44.23\00:47:46.19
Hard to get that out so...
00:47:46.23\00:47:47.80
Hold it all in there,
00:47:47.83\00:47:49.16
it's just a few
there, just a few.
00:47:49.20\00:47:50.93
So we're
finished with the blender?
00:47:50.97\00:47:52.33
We're finished with the blender.
00:47:52.37\00:47:53.70
Okay.
00:47:53.74\00:47:55.07
We're gonna make a
sauce like a topping out of it
00:47:55.10\00:47:58.07
and with this topping.
00:47:58.11\00:48:00.21
Okay, you can move
that out of the way.
00:48:00.24\00:48:02.11
All right.
00:48:02.14\00:48:03.48
And we're just
gonna stir this up.
00:48:03.51\00:48:09.12
'Cause I want the
blueberries to be seen.
00:48:09.15\00:48:10.49
So now we're gonna get...
00:48:10.52\00:48:12.05
You're stirring
up the blueberries.
00:48:12.09\00:48:13.56
Blueberries, and
then we already had them
00:48:13.59\00:48:14.92
crushed them there too, so that
kinda helps it also as well.
00:48:14.96\00:48:16.73
All right, okay.
00:48:16.76\00:48:18.09
Good. Okay.
00:48:18.13\00:48:19.46
And what we're
gonna do over here is that
00:48:19.49\00:48:21.50
once it kind of comes to a boil
00:48:21.53\00:48:22.96
or it coming a
hot second to a boil,
00:48:23.00\00:48:24.70
then we're gonna now be
adding a cornstarch this time.
00:48:24.73\00:48:26.87
Okay. We're gonna do cornstarch.
00:48:26.90\00:48:28.24
And we're gonna do orange juice
00:48:28.27\00:48:29.60
because we want
to kind of make it
00:48:29.64\00:48:30.97
like a thickened topping.
00:48:31.01\00:48:32.34
So we don't want to run
00:48:32.37\00:48:33.71
when we put it on
top of the cheesecake.
00:48:33.74\00:48:35.08
And also, I also
like to serve it,
00:48:35.11\00:48:36.44
like I'll serve the
slice of the actual silken pie
00:48:36.48\00:48:39.18
and then I'll just
drizzle across the top of it,
00:48:39.21\00:48:41.52
little bit of
the blueberry sauce.
00:48:41.55\00:48:43.05
This is gonna be
absolutely wonderful.
00:48:43.08\00:48:46.25
So I'm gonna have you do it.
00:48:46.29\00:48:47.62
I'm gonna have going on
00:48:47.66\00:48:48.99
and pour the cornstarch in
there and stir it up for me.
00:48:49.02\00:48:51.26
Okay. Okay.
00:48:51.29\00:48:52.79
And like I said before
you can do strawberries,
00:48:56.36\00:48:58.23
blueberries,
raspberries, whatever topping
00:48:58.27\00:49:00.94
you actually want
to do with that, okay.
00:49:00.97\00:49:03.91
All right, stir
it up real good there
00:49:03.94\00:49:06.94
and usually I like to
get that little bit warmer
00:49:06.98\00:49:08.84
so that I'll stir it up.
00:49:08.88\00:49:11.01
And make sure you all
get the corner's stuff
00:49:11.05\00:49:12.48
out of there as well.
00:49:12.51\00:49:15.85
Okey-dokey. Okay.
00:49:15.88\00:49:18.42
And this is
already come to a boil.
00:49:18.45\00:49:19.79
It's coming to a boil now.
00:49:19.82\00:49:21.29
So now you're ready for me to...
00:49:21.32\00:49:23.02
Slowly stir it, I'm
gonna move this down.
00:49:23.06\00:49:24.39
Slowly.
00:49:24.43\00:49:25.76
Slowly stir it in here.
00:49:25.79\00:49:27.33
All right.
00:49:27.36\00:49:30.57
Alrighty,
00:49:30.60\00:49:33.67
get all the goodies in there.
00:49:33.70\00:49:35.77
Here you go. Okay.
00:49:35.80\00:49:38.57
And this is gonna then
thicken up on us, okay,
00:49:38.61\00:49:40.84
it's gonna turn thick.
00:49:40.88\00:49:42.41
Sometimes when I'm
making this up also,
00:49:42.44\00:49:44.78
Curtis, I like to
take strawberries and kiwi
00:49:44.81\00:49:47.85
and you can do
fresh strawberries
00:49:47.88\00:49:49.22
and kiwi on top of it.
00:49:49.25\00:49:50.62
So now you're
stirring this up for...
00:49:50.65\00:49:52.79
We're stirring up and you want
00:49:52.82\00:49:54.16
the actual
cornstarch to thicken this up.
00:49:54.19\00:49:56.12
And this is what's gonna
do, it's gonna turn the color.
00:49:56.16\00:49:58.09
It's gonna get
more of an opaque color,
00:49:58.13\00:50:00.20
so it's just white
that you see white here.
00:50:00.23\00:50:01.73
Okay.
00:50:01.76\00:50:03.10
Now a lot of times
people ask me about
00:50:03.13\00:50:04.47
my sauce and stuff, you
know, we do pineapple sauces,
00:50:04.50\00:50:07.37
we take and put the
pineapple in here as well.
00:50:07.40\00:50:09.57
You can do orange
juice as a part of it as well
00:50:09.60\00:50:12.97
in this sauce.
00:50:13.01\00:50:14.34
Whatever,
whichever your preference is,
00:50:14.38\00:50:15.81
just go hit on and
try something different.
00:50:15.84\00:50:18.45
Oh, okay. Remember now.
00:50:18.48\00:50:19.81
'Cause, you know,
our whole show today
00:50:19.85\00:50:21.18
was all about
trying to feed the person
00:50:21.22\00:50:23.35
who comes to the house
who likes to eat fast food.
00:50:23.39\00:50:25.69
Fast food cooking in
a healthier format...
00:50:25.72\00:50:28.72
In a healthier format.
00:50:28.76\00:50:30.09
This is cholesterol
free, folks, cholesterol free.
00:50:30.13\00:50:32.63
And now you also
have several cookbooks
00:50:32.66\00:50:34.30
and we're also the co-directors,
00:50:34.33\00:50:36.56
probably people wanted to
know what does SCC stand for?
00:50:36.60\00:50:39.93
The South Central Conference.
00:50:39.97\00:50:42.27
So we're health
ministry director
00:50:42.30\00:50:43.64
of South Central
Conference, co-directors...
00:50:43.67\00:50:45.54
That's right.
00:50:45.57\00:50:46.91
Co-directors,
00:50:46.94\00:50:48.28
and so if you're
interested in knowing
00:50:48.31\00:50:50.45
more about my wife's cookbooks,
Vegetarian Cooking Made E-Z,
00:50:50.48\00:50:54.12
and also Global Vegetarian,
00:50:54.15\00:50:56.12
and also Loma Linda
wording in our products as well,
00:50:56.15\00:50:59.45
then this is the information
that you need at this time.
00:50:59.49\00:51:03.39
If you'd like to
contact the Eakins
00:51:03.43\00:51:05.16
to find out more
about their ministry,
00:51:05.19\00:51:07.30
or if you'd like to
invite Curtis and Paula
00:51:07.33\00:51:09.53
to present their
seminars in your area,
00:51:09.56\00:51:11.83
then you can contact
them at Abundant Living,
00:51:11.87\00:51:14.60
PO Box 2873,
Huntsville, Alabama 35804.
00:51:14.64\00:51:20.31
That's Abundant
Living, PO Box 2873,
00:51:20.34\00:51:24.41
Huntsville, Alabama 35804.
00:51:24.45\00:51:27.88
You can call 256-859-1982.
00:51:27.92\00:51:32.15
That's 256-859-1982.
00:51:32.19\00:51:36.49
You may also
order their products
00:51:36.52\00:51:38.29
or get their recipes online
00:51:38.33\00:51:40.13
at AbundantLivingTV.org.
00:51:40.16\00:51:42.86
That's AbundantLivingTV.org.
00:51:42.90\00:51:46.60