Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000008
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00:30 Hello, friends, my name is Chef Chew
00:33 and as I always say, 00:35 "Gonna give you something to chew on." 00:37 Well, we have made it, 00:38 we have come to the second week of the Chew's Challenge. 00:42 And I will tell you, 00:43 we are learning some awesome, awesome things. 00:46 We are learning things that's gonna help you 00:48 to experience a better life and you don't want to miss it. 00:52 Well, obviously I have a beautiful lady 00:55 standing beside me here and I got to introduce, 00:58 her name is Chef Chew. 01:00 How're you doing, Chef Chew? Doing well. 01:01 Good to be here again. Well, hasn't it's been fun? 01:03 It has been really fun. 01:04 I mean, last week we went over 01:05 all those different stations in the kitchen, 01:07 we talked about all those faith, 01:09 all the faith baits, you can say those tips 01:11 about how to be connected to God. 01:13 I mean, all these things are helping us 01:15 to just know more about Jesus 01:18 and also to get a better experience in our health. 01:20 Isn't that fun? It's wonderful. 01:22 I'll tell you, I'll tell you, 01:23 well, today what we're gonna be doing. 01:25 We're gonna be going and learning some cool recipes 01:27 and we gonna get right into the kitchen right now. 01:28 Okay. 01:29 And we gonna be making a delicious, 01:31 scrumptious spinach salad. 01:33 Again a delicious, scrumptious, spinach salad. 01:37 I love your names. Come on, you like my name? 01:39 I love your names. 01:40 Well, scrumptious is a nice word, 01:42 I like to say scrumptious. 01:43 So anyway let's get some scrumptious spinach salad. 01:45 So why don't you go ahead and read the recipe for us 01:47 if you can, please? 01:48 All righty. 02:12 Oh, man, that sounds delicious. 02:14 Sounds really good. 02:15 I'll tell you, it's a simple recipe, 02:17 but it has a lot of flavor, we're gonna unpack it 02:18 and it's gonna be delicious. 02:20 All right, what do I do? 02:21 Well, we gonna get started here, 02:23 just give us some time, you know. 02:25 But what we have here, again we have our spinach, 02:27 we have all our cut vegetables that we gonna have 02:29 and we also have right here some parsley, 02:30 gonna add a nice little, 02:32 I guess you can say a little herb flavor. 02:34 I'm using fresh herbs, you know, 02:35 that's a thing that you can always do as you are cooking. 02:37 You can always go to the store and get fresh herbs. 02:40 I know you probably have parsley in your cabinet 02:43 or your spice rack, but it's always again, 02:46 go to the store and get some fresh herbs. 02:47 We gonna go ahead and get started. 02:49 Obviously we have our spinach here. 02:50 Why don't you go ahead and put that into the bowl 02:51 if you can, please? 02:53 All right. Go and put it into the bowl. 02:54 Go in. 02:56 All right, so what we're gonna do, 02:57 we gonna cut up these cauliflowers 02:58 into a little bite size pieces. 03:00 And when I'm gonna have you to get started with this, 03:01 you gonna actually go ahead and chop 03:03 or should I say grate the carrot, 03:04 grate the carrots right inside the bowl 03:05 with the spinach, is that okay? 03:07 Sure. 03:08 So I'm gonna cut this up, all right, 03:09 isn't it fun working together in the kitchen? 03:11 I love working with you. 03:13 Oh you do? 03:14 You see that? 03:16 It's on TV, it's great. 03:17 So I know that she loves working in the kitchen with me. 03:21 That sounds exciting. 03:22 I have to admit that, 03:24 I was very intimidated when we first got married. 03:25 Why would you be intimidated by me? 03:26 You thought I'm gonna chew you up? 03:28 Because you are a chef. 03:29 I'm not gonna chew you up, what do you expect, you know? 03:31 She loves that with a name like Chew, you know. 03:34 She was married into the Chew name, 03:35 isn't that exciting? 03:37 Oh, my. Come on now. 03:38 That's exciting. 03:39 All right. Is that enough? You want more? 03:41 Grate a little bit more, 03:42 just a little bit more, it's good. 03:43 Okay. 03:45 All right, let me finish up these carrots, 03:47 I mean, this cauliflower here. 03:49 Another way that I like to do the carrots, 03:52 you can actually take a peeler, you just peel. 03:56 Okay, yeah, that's true. 03:57 That's another good way of doing it. 03:58 That should be good. All right. 04:00 So I'm gonna now chop up this parsley 04:01 and we gonna put this 04:03 right inside of the bowl as well. 04:04 So I will put it right here. 04:05 All right, I'm gonna chop with this parsley. 04:09 Kind of get a little bit more fine here. 04:11 Oh, that's nice. 04:12 This is gonna be delicious, this is gonna be really good, 04:13 all these fresh herbs coming inside of here. 04:15 Do you need something to mix this with? 04:17 We will, you can get something if you don't mind. 04:18 Okay. 04:20 All right, so we got some fresh herbs 04:21 going right inside of our bowl here. 04:23 So all of our vegetables are right into here, 04:26 we're looking really, really good. 04:28 That looks very nice. 04:29 Looks really good, huh? Sure it does. 04:31 All right, so put this back inside of here. 04:32 So here we have, at last we have some of our flavors, 04:34 our lemon juice, we have some sesame seeds. 04:36 Sesame seeds are really, really awesome, 04:38 little seeds you can get. 04:39 Believe it or not, when you make tahini, 04:41 it's actually made from sesame seeds. 04:43 People might not know that. 04:44 But again, we're gonna put some of these sesame seeds 04:46 right into the bowl, so I'm gonna throw 04:47 that right inside of there. 04:48 Okay. All right. What's next? 04:50 We have our lemon juice here. All right. 04:51 Everything is simple, we just mix it all together. 04:54 It's nothing complex about this, 04:55 some of our nutritional yeast flakes, 04:57 put some of that inside of here, 04:58 nutritional yeast flakes right there. 05:00 We have our garlic salt 05:01 to give a little bit of garlic little punch and little bit, 05:04 obviously give us some flavor with the salt. 05:05 I know that you like garlic. 05:07 I love garlic. 05:08 Garlic, you know, it's good for the breath. 05:10 Got to have a good breath, right? 05:12 All right and then lastly 05:13 we have some good old fashioned green olives, 05:15 it's gonna be really delicious. 05:17 You know, olives is a natural source of fat 05:19 and also we have the... 05:21 Remember we talked about the spinach. 05:22 Spinach is great to reduce the blood pressure, 05:25 high in potassium, 05:26 you don't wanna miss out on your spinach. 05:28 Popeye would be really happy right now, wouldn't he? 05:30 All right, so let's go ahead and mix all that up. 05:32 All right. 05:34 All right, so we gonna mix all that up. 05:35 It looks nice. 05:37 So all those sesame seeds, it's good old fiber in here, 05:40 and again I like to say color your plate like a rainbow. 05:43 So here we have some of our greens, our whites, 05:45 we have some of our oranges with the carrots, 05:48 we have some darker green with the olives, 05:50 it's gonna be really delicious, friends. 05:51 It looks really delicious. 05:52 We got the parsley, so the flavor is gonna burst out. 05:54 Okay, you are mixing too much, I wanna taste it. 05:55 All right, I'm coming, I'm coming, 05:56 now just give me some time here. 05:58 Ladies always want to rush us. You notice I rush him. 05:59 Always wanna rush, wanna rush me, 06:01 so we gonna put that on that plate, here we go. 06:03 All right, this looks really good. All right. 06:05 Look at that, friends. That looks nice. 06:06 Look at that, look at that. 06:08 All right, so I got to get you a bite of this. 06:10 All right, go and put that on the plate, just like that. 06:12 Make it look real nice, does that look good? 06:14 Yes, that looks nice. 06:15 All right, all right, so go ahead, 06:16 go ahead and get bite of that. 06:18 Let's see how it tastes. You know what I'm gonna do? 06:19 I'm gonna be nice. 06:20 You gonna feed me? I'm gonna feed. 06:22 All right, come on now, let me try that. 06:23 Are you ready? 06:26 How about that? That is delicious. 06:34 Well, friends, we're moving right along 06:35 and we have come again to the "F" 06:37 and you know what the "F" means, 06:39 the "F" stands for Faith. 06:40 Talking about this FORK system, 06:42 remember that "F" stands for Faith, 06:43 the "O" stands for Organization, 06:45 the "R" stands for Recipe 06:47 and the "K" stands for Knowledge. 06:49 But let's go ahead and move right into the faith. 06:50 Talking about this faith, 06:52 you know the Bible lets us know that it says that, 06:54 faith cometh by hearing 06:55 and hearing by the word of God. 06:58 We're talking today about "He holds you up." 07:00 He again holds you up and, Chef Law, I'll tell you, 07:03 God is great. 07:05 And so how're you doing today, Chef Law? 07:06 I'm doing it good. How're you doing, Chef? 07:07 How're you all doing out there? 07:09 Now we're talking today about "He holds you up." 07:10 "He holds you up." 07:12 Come on now, God holds us up, 07:13 what we're talking about here, man? 07:14 It almost means the same as a phrase from where I am, 07:17 we usually like to say somebody holds this down. 07:19 Come on, oh, come on now. 07:20 But we're speaking in biblical language, 07:22 divine language and God said, He's gonna hold you up. 07:25 I like that. I like that. 07:26 So He's holding us down. He's holding us down. 07:28 He's gonna hold us up. He's gonna hold us up. 07:29 Come on now, that's what I'm talking about. 07:30 All right, so let's see 07:32 what the Bible has to say about it. 07:33 Let's go, let's go and see what we got. 07:35 The Bible says, "Fear thou not, for I am with thee: 07:37 be not dismayed, for I am thy God: 07:39 I will strengthen thee: yea, 07:41 I will uphold thee with the right hand 07:44 of my righteousness." 07:46 Isaiah 41:10. 07:48 That sounds like music to my ears. 07:50 It's beautiful music. Come on now. 07:51 Break this now to us, Chef. 07:53 One of the first things I want us to see and recognize 07:54 about this verse is that we do not have to have 07:57 any fear of failure or mistakes. 08:00 Come on now. 08:01 Because no matter what we may do that 08:03 it seems that we fail that 08:04 or seems we may make a mistake at. 08:07 God will not leave you. Why? 08:09 Because He said, He is gonna hold you up. 08:11 I like that. I like that. 08:13 But not according to how good you are, 08:14 but not according to what you will do right or will do wrong, 08:17 the Bible says, He's gonna hold you up 08:19 with the right hand of His righteousness. 08:21 His righteousness, not our own righteousness. 08:22 Not our own righteousness... 08:24 Or our own hands. 08:25 Not own hands, with His righteousness. 08:26 Come on now, and I like that, friends, 08:28 because we're talking about, 08:29 it puts the responsibility in essence on God. 08:30 We have to let Him have the responsibility, 08:33 that's our part to play but at the end of the day 08:35 our estimation of what, I guess what our mistake is, 08:39 or what we might think is right is not our to decide, 08:42 it is God's business to decide what that is. 08:45 Go ahead and break it down further for us, Chef Law, 08:46 what we got? 08:47 Now when I was kid we used to, 08:49 we wanna just see how gigantic this verse is. 08:52 When I was a kid, we used to sing the song 08:54 and it said, "He had the whole world in His hands." 08:55 Come on, I like that. Remember that song? 08:56 He had the whole world in his hands 08:58 Oh, come on then, you doing a little singing, eh? 09:00 Come on now, I won't bring it out for you, Chef Law. 09:02 I'm gonna hold that back, brother, 09:04 you know what I'm saying. 09:05 You are singing, you know what I'm saying. 09:06 All right now, so He had the whole world in His hands, 09:08 now the world is pretty big and now just look at this, 09:09 if He is strong enough and more powerful enough 09:12 to have the whole world in His hands, 09:14 and if there is anything wrong 09:15 that's going on has to do with economics, 09:17 I think His hand can cover it. 09:18 Come on now. 09:19 If there is anything wrong, 09:21 it that has to do with your health, 09:22 I think His hand can cover it. 09:24 He can cover it. 09:25 And if there is anything that goes on in this world, 09:26 His hand can hold it. 09:28 Now, that's a big hand. 09:29 Come on now, brother, that's a big hand. 09:30 That's a big mighty big hand. That's a big hand, come on now. 09:32 And that's strong hand. Come on now. 09:33 And that's exactly what you get with God, 09:35 you get big things and strong things, 09:37 and strength to keep going and keep looking. 09:38 Come on now, I want y'all to just picture in your mind 09:40 right now, if you've ever seen any pictures of the galaxy, 09:43 of the universe, 09:45 I mean the earth is a small spec 09:47 in the universe, 09:48 so you can imagine that God, 09:50 He has formed us in the palms of His hands. 09:54 So, Chef Law, we know that this world is so big, 09:56 but we know that God obviously, 09:58 it's nothing for God to do what? 10:00 To hold us up. To hold us up in His right hand. 10:01 Come on now, because the world is just so large. 10:04 It's so big and it's so vast 10:05 and there is billions upon trillions 10:07 and not only stars but galaxies 10:09 that have further billions and trillions of stars, 10:11 but the Bible says. 10:12 He calls them all by name. 10:14 That's how particular He is, that's how specific He is. 10:17 So every little detail of our life, 10:19 every little thing that we are feeling, 10:21 and every little thing that we're thinking, 10:23 God knows about it intimately because He is nosy? 10:25 No. 10:27 But because He is a perfectionist. 10:28 Come on now. 10:29 And He wants things perfect in our life, 10:31 and He doesn't want us to have any pain whatsoever, 10:33 that's not gonna lead to us 10:35 to a closer relationship with Him. 10:36 You know, and God's, I guess you cans say 10:38 His perfectionism is not about in a sense 10:41 just trying to make us just to do what He says. 10:42 Amen. 10:43 God, yes, He obviously He wants us to be obedient, 10:45 but at the same time 10:47 God wants us to be motivated from love, 10:49 not from duty. 10:50 That's right, that's right. 10:51 He said it, yes, and we should do it, 10:53 but God wants us to do it because it is right, 10:54 because it's the best way, 10:55 it's the, really, it's the only way. 10:58 And so, Chef Law, go ahead 10:59 and give us a little closing thought 11:00 as we talk about He holds us up. 11:03 Well, let's talk, well, let's give a closing thought 11:05 about that now. 11:07 We all need support in life, 11:09 and we all have various support groups, 11:10 but there is none support group like God's support group. 11:13 He wants to hold you up 11:15 and even though how many people you may have 11:17 in a support group, God's support group is bigger. 11:19 The Bible says, He has thousands upon thousands 11:22 and ten thousands and ten thousands of angels. 11:25 There is no situation in life where He can't help you, 11:27 there is no problem in life 11:29 where He can't strengthen you to go to. 11:31 So as you go through this week in this day remember that 11:33 God is there to strengthen you and hold you up. 11:36 Amen. 11:43 Well, hey, friends, we're moving right along. 11:45 We've come to the Organization, the "O" in the FORK system. 11:49 And so today we're talking about something 11:50 that's going to be really, really exciting. 11:52 We're talking about how to use a knife. 11:55 Different knife techniques and also the parts of a knife. 11:59 And I'll tell you, it's important to know 12:00 how to use your knifes, 12:01 because a lot of times people get hurt every single day 12:05 because of having their knifes too dull 12:07 or they might not know how to use it properly, 12:09 so we just wanna give you some simple tips 12:11 on some simple knife techniques. 12:13 And I got a good friend again, 12:15 Chef Law, how're you doing, Chef Law? 12:16 How're you all doing again? 12:17 Now, Chef Law, you went to culinary art school, right? 12:19 Yes. 12:20 And they probably taught you a whole lot of stuff in there, 12:21 in the school, right? 12:23 They told me little, 12:24 they told me some things about the knives there. 12:26 Little things, okay. 12:27 Let's go and talk about some of the knives. 12:28 What kind of knife is this, Chef Law? 12:30 That is a chef knife. Okay, a chef knife. 12:31 Some times they call it also a French chef knife, 12:32 I believe as well. 12:34 Right. 12:35 And what kind of things can you do 12:37 with a French chef knife? 12:38 Well, you can cut, you can chop, you can skin, 12:39 really a lot of things you can do. 12:41 Lot of things, okay, okay, 12:42 so pretty much this is a major tool 12:43 that we normally use in the kitchen. 12:45 It's a major tool, actually in culinary school 12:46 the first thing you do when you get to school, 12:48 they put a knife in your hand and make you chop. 12:50 Make you chop, okay, so we probably can do some dicing, 12:53 some slicing, some mincing, all kind of things. 12:55 We also have another knife 12:56 and sometimes I have a hard time saying this, 12:58 is it santokyo? 13:00 Santoku. 13:01 Santoku not santokyo, right. 13:03 Not santokyo. 13:04 Might be from Tokyo but not santokyo. 13:06 Okay, all right now, 13:07 and the great thing we learned about the santoku knife 13:09 is that it actually is great 13:10 because it's good for cutting Asian vegetables. 13:12 And so in Asia, in Tokyo, 13:15 in those places this is a knife that normally is used. 13:17 Another knife we wanna talk about 13:18 today is our paring knife. 13:20 Paring knife. Now what is this used for, Chef Law? 13:21 Well, that's going to be used for peeling and cutting things, 13:25 sometimes when you're cutting, 13:26 if people are trying to make fine cuts or artistry, 13:32 they use a paring knife. 13:33 I got you, so it's a really simple knife to use 13:35 but a very powerful tool in the kitchen, right? 13:36 Very powerful, very sharp. There you go, exactly. 13:38 So this knife right here, 13:39 we call this the veggie meat knife, right? 13:42 Well, it's a steak knife. 13:43 Come on, no, no, it's a veggie meat knife. 13:45 What are you taking about, man? 13:47 We don't call it the fake steak knife. 13:48 Now, come on, I call it the veggie meat knife. 13:50 So again, we are eating veggie meat 13:52 so we call this the veggie meat knife, 13:54 also known as a steak knife, huh. 13:56 All right, all right, so, 13:57 right here we have another tool, 13:58 we wanna talk about. 14:00 What is this called right here? And that's your stiletto. 14:01 Okay, your stiletto. 14:03 So what do you do with stiletto? 14:04 And this is what you use to sharpen your knife. 14:05 Give us an example. In between sharpen. 14:07 Okay, so tell how to use this? 14:09 You can use it up or you can use it down, 14:10 so if you use it down you go from side to side. 14:13 Okay. If you wanna use it up. 14:15 And what it does? 14:16 It helps the knife to get sharp or? 14:17 It keeps it nice and sharp and then after you do that, 14:20 you wanna wipe it off, 14:21 'cause you don't need want any kind of metal 14:22 that it may pass. 14:24 Any metal, so we don't want to get metal to our system, 14:25 I know steel, right. 14:26 We don't want it. 14:28 I'm one, I'm kind of steel you know what I'm saying, 14:29 see all that muscles right there. 14:31 You don't want this steel in you. 14:32 Come on now, go ahead now, okay, all right. 14:33 We gonna cut up some things real quick. 14:35 We gonna use our French chef knife 14:36 and we don't wanna get our hands in there, right? 14:37 No. 14:39 All right, so we wanna, when you cut 14:40 you wanna do a simple rocking motions just like this. 14:41 All right. 14:43 All right, rocking motion, you kind of push it down or you can 14:44 have your hands right there as a guard. 14:46 So when you have it as a guard, 14:47 you can use it to kind of get the thickness 14:49 of the actual whatever you are chopping. 14:51 Is that correct? What size you want? 14:53 What size you want, so I'll just wanna rock it 14:54 and kind of move down just like that. 14:57 That's good, you're pretty good with that knife. 14:58 Well, I'm learning, man, I'm learning, I'm learning. 15:00 And so we wanna dice some things up 15:02 and another thing you can do is 15:03 just simply just chop this like that. 15:05 And just pushing and feed it right through, so we'll see. 15:10 Now when you chop like that 15:11 you wanna have your knife really sharp. 15:13 Very sharp. 15:14 Now tell us some kind of things that can happen. 15:16 What I say in closing here 15:17 we want to make sure the knife is sharp 15:18 because if it's too dull, you can do what? 15:21 You got to force it down and when you force it down 15:24 that means you gonna cut your finger on accident, 15:25 is that correct? 15:26 That's exactly right. 15:28 There you go, exactly so, friends, 15:29 these are some simple techniques, 15:30 some simple parts of how to use a knife 15:32 and I'll tell you, it is important to use this tool, 15:34 because guess what? 15:36 We're using a lot of vegetables, 15:37 a lot of fruits, and a lot of veggie meat. 15:40 So you better learn how to use these tools and I tell you. 15:42 So learn about kitchen organization. 15:51 Hello, friends, we've come down to the "R" in the FORK system. 15:54 And the "R" stands for Recipe. 15:57 This is a quick recap that "F" stands for Faith, 15:59 the "O" stands for Organization, 16:01 the "R" stands for Recipes 16:03 and the "K" stands for Knowledge. 16:06 I'll tell you, friends, we're learning so much, 16:08 we're learning so much good things, 16:10 but today we're gonna get right back into the kitchen 16:12 and I have my good buddy Chef Law with me. 16:13 How're you doing, Chef Law? 16:15 I'm doing good, I'm in the kitchen, 16:16 so I'm all right. 16:17 Well, today this is an advanced recipe, man, 16:19 this is gonna be something that you don't wanna miss. 16:21 We're gonna be making some delicious crispy chicken 16:23 and vegetable kebabs, 16:26 crispy chicken and vegetable kebabs. 16:27 We're gonna make it really extra crispy, 16:29 how does that sound? 16:30 That sounds good. 16:31 Come on now, we gonna be, it's gonna be delicious. 16:33 Sounds delicious. 16:34 What we're gonna do today, we're gonna be having, 16:35 we have something called tofu, 16:37 and some of y'all may not be familiar with tofu, 16:38 tofu is made from soy beans 16:40 and it actually go through a process 16:42 and they curdle it up almost like cheese 16:44 and so what happens, 16:46 it comes as this little block as we see right here, 16:47 a little block, 16:49 this little block can actually can be taken 16:51 and it makes a nice meaty like texture when you cook it. 16:53 All right. All right, does that sound good? 16:54 Sounds good to me. 16:55 We got some, a few vegetables, here we have some mushrooms 16:57 and some squash and some cauliflower, 17:00 but we gonna go ahead very quickly 17:01 and read the ingredients for the... 17:02 for everybody out there. 17:04 Let's go and read the ingredients, 17:05 I'll go ahead and read it. 17:43 Sounds pretty good, huh? Sounds delicious. 17:44 All right man, so let's get started. 17:45 We gonna go ahead and cube up our tofu, 17:47 can we do that please? 17:48 All right. 17:49 And go ahead, if you can get a knife, you have a knife? 17:51 We get you a knife right here. 17:53 All right, I can get you a knife right here, 17:54 I want you to go ahead and cut the mushrooms in half, 17:56 if you can if you don't mind, please? 17:57 No problem. 17:59 All right, so we gonna cube the tofu, 18:00 really quickly here. 18:02 Gonna cube these up, 18:04 get these ready 18:05 and this is gonna be really delicious, 18:07 friends, really delicious. 18:09 So I'm cutting them in a little kind of like a, 18:11 almost like steak like slices 18:13 and I'm gonna cut them right in half 18:14 and then we gonna cut them in little cubes, 18:16 so we gonna just like this. 18:18 I'm actually gonna stack them up just like that on these. 18:20 Make it little faster, wanna stack them up, 18:23 just like that, all right. 18:25 Now we have some cubes on the way. 18:27 All right. It looks pretty good, huh? 18:30 All right. 18:31 So we go ahead and just stick with that for now. 18:33 We're gonna cut some squash up, it's gonna be for our kebabs. 18:35 All right, so we gonna slice these up. 18:41 That look good, huh? Nice and nice, nice cubes. 18:43 All right, come on now, 18:44 that's what I am talking about, man. 18:46 All right, so let's move these out the way. 18:47 Move these, we're not gonna be using these. 18:49 Move the squash if you don't mind, please? 18:50 Okay. 18:51 And we have some cauliflower here, we're gonna be using. 18:53 So what we're gonna do next, man, 18:54 we gonna move this out of the way 18:56 for a second here. 18:57 And we gonna make our breading, is that okay? 18:58 Let's do it. 19:00 All right, so let's go ahead and do that, 19:01 I'm gonna move it back here for a second. 19:02 All right, so we gonna go ahead and get a bowl 19:04 and we're gonna make our breading, 19:05 and our breading is pretty simple. 19:07 We gonna go ahead and crumble up this, 19:08 just like this, crumble up this just like that. 19:11 This is corn flakes. These are corn flakes. 19:12 All right, and the corn flakes will give the crispiness 19:14 to the recipe, okay. 19:15 Okay. 19:16 All right, so we have some breadcrumbs, 19:18 go and give me some of that breadcrumbs right there. 19:19 Give it a little crunch. 19:21 A little crunch, go and put that in 19:22 right inside just like that. 19:23 Okay. 19:25 We have some flour here, 19:26 throw some flour inside of that, all right. 19:27 Then we have some corn starch and baking powder, okay. 19:29 All right. 19:30 Corn starch, go and throw it in there 19:32 if you don't mind, please? 19:33 Corn starch and baking powder. 19:34 All right, so we gonna go ahead and mix this right up, 19:36 right just like that. 19:37 So this is the breading for the crispy chicken. 19:38 And again, if you ever go to some of the restaurants 19:40 you find that nice breading on there, 19:41 this is a simple way to do. 19:42 We have all those simple ingredients in here, 19:44 the corn flakes and the baking powder, 19:46 all these different things, 19:47 we gonna mix that just like this, okay. 19:49 Okay. It looks good. All right, looks good, huh? 19:51 All right, so we gonna use that in a second 19:52 right along with our milk. 19:54 Let's go ahead and grab our vegetables in that bowl 19:55 if you don't mind? 19:56 No problem. 19:58 All right, so we gonna flavor this up, 19:59 flavor, put the flavoring on it 20:01 and then we gonna put this right on to the griddle, okay. 20:02 So give me that bowl right here. 20:04 We gonna put the tofu in here. 20:07 All right, we have our squash. 20:10 Everything just right in the bowl? 20:11 Right in the bowl. All right. Just like that, all right. 20:14 Then we have our cauliflower, 20:16 little bit of cauliflower in here. 20:17 What you wanna do is go and give me the seasoning 20:19 and all the different ingredients? 20:20 Okay. All right. 20:22 Go and mix all that on just like that. 20:24 All right, just like that. 20:26 Those seasoning on there. 20:28 All right, we gonna flavor that up. Yeah. 20:29 Some of you all might be familiar 20:31 in making chicken at home 20:32 and this is a really simple way 20:34 of how you make regular chicken, 20:35 put the seasoning on it, 20:36 you flavor it up this nicely, and then you what, 20:38 you have to put, put it on the breading, right. 20:40 Put it on the breading. Put it on the breading. 20:41 Okay, so we are doing the same as that process, 20:43 little garlic powder just like that. 20:44 All right, little garlic powder, 20:46 friends, little salt. 20:48 All right, little salt, 20:50 and then we have some Braggs 20:51 so we gonna sprinkle that right on there, okay. 20:53 So I need you to get your hands dirty, Law, 20:54 can you put, can you get some, get your hands right into it 20:56 and mix all together if you don't mind? 20:58 It's all right with me. 20:59 Mix it all together for me, please? 21:01 Get your hands dirty, man. 21:03 Some times you gotta get your hands dirty in the kitchen. 21:05 That's the fun part about getting into the kitchen. 21:07 This is the fun part. 21:08 All right, so I'm gonna get the pan rolling, okay. 21:10 And when we gonna bread this out, 21:11 oh, that looks good, man. 21:13 All right. That's what I'm talking about. 21:14 Oh, yes sir. 21:16 Yes, sir. All right. Okay. 21:17 So we gonna keep your hands as you get there, 21:19 I can't get my hands on, 21:20 I'm gonna let your hands get dirty. 21:21 Is that okay? Yes, it is. 21:23 So go ahead and take this right here, 21:24 put into the breading if you don't mind? 21:25 Put right into the breading. Just one big scoop? 21:27 Just like that. Okay. 21:28 And actually before you put in the breading, I'm sorry, 21:29 put it, dip it in the milk also if you don't mind? 21:31 There right in the milk for us and then put into the breading, 21:32 okay. 21:34 Just like that, it's good, put it right in the breading. 21:36 All right, let's keep 'em, put in some more, 21:37 you can do some more. 21:38 Go and put some more in there, in the milk, 21:41 put right into the milk 21:42 and then put it right into the breading 21:43 just like that. 21:45 All right, just a little, more handful, 21:46 and we can get this right, 21:47 and we gonna put it right into the... 21:49 Look at some of these tofu chunks in there. 21:50 All right, so I'm gonna go ahead and get these started. 21:53 You can hold that right there just like that. 21:56 All right. 21:58 Just do that, start just like that. All right. 22:00 Go and put that inside if you don't mind? 22:02 There you go. 22:03 When you're just putting them like that, man, 22:04 but you know some thing, 22:06 we can't cook all this on the show today, 22:07 so I got a finished product. 22:08 Okay, so go and clean up for me if you don't mind, okay? 22:10 Go and clean up for me, little finished product here, 22:13 all right. 22:14 Go and grab the Shish kebabs, if you don't mind? 22:17 The kebab sticks, now friends it's very simple, we're done, 22:20 here is the finished product, got the squash on here, 22:22 just like that. 22:23 We have the delicious cauliflower, 22:26 we got some tofu we gonna put on top of it just like that. 22:28 Looking really good, friends. 22:30 Oh, that looks... Oh, come on, Chef Law. 22:32 Look at that. That looks lovely. 22:33 This is, come on now. Look at that right there. 22:35 Look at that. Loving it, loving it. 22:37 Let me see it. Let me just see it. 22:38 I won't feed you, man, but I just can't. 22:40 So good. 22:42 Good, delicious. 22:49 Well, friends, we're wrapping up challenge day 22:51 number eight, and I'll tell you, 22:53 this is going by so fast, 22:54 but it's so exciting 22:56 and right now we are down to the "K". 22:57 You know what the "K" means. 22:59 The "K" stands for Knowledge. 23:01 And again, the Bible says He wants, 23:02 God wants our knowledge to increase. 23:05 But in order for our knowledge to increase we have to review, 23:08 we have to stay in tune with Him, 23:10 we have to take time 23:12 and continue learning about His word, 23:13 continue learning about who He is, 23:15 and continue learning about the wonderful truths 23:18 that He has for us 23:19 when it comes to eating healthy. 23:21 And you know, how we like to do it, Chef Chew? 23:22 How're you doing again, Chef Chew? Doing good. 23:23 And again what we gonna do, we gonna talk about 23:26 some of these questions, 23:27 we gonna get a little recap gonna going. 23:28 Okay. 23:30 And we gonna learn more about 23:31 how to have that healthy knowledge. 23:33 All right. How does that sound? 23:34 Good. So go ahead, question number one. 23:36 All right, let's go to our first question. 23:37 God will never leave us, is that true or is it false? 23:43 God will never leave us. God will never leave us. 23:45 That is, it sounds like music to my ears, 23:48 God will never leave us 23:51 and you know for sure that it is absolutely true. 23:54 True. 23:55 Friends, I want y'all to understand this, 23:57 God will never, never, never leave us. 24:01 He says to us look, He's our friend, 24:03 He's our best friend, He's our companion, 24:06 He is our Dad, He is like our, 24:09 He says He's even better than a mom, 24:12 I mean, who God is, is just amazing, I'll tell you. 24:15 We can't beat it. What's question number two? 24:17 All right our second question. 24:19 A dull knife is more dangerous than a sharp knife? 24:23 Now, is this true or is it false? 24:26 Now, I don't know about you, 24:27 have you ever cut yourself in the kitchen? 24:29 I have cut myself in the kitchen. 24:30 You know, we do a lot of cooking, don't we? 24:31 We sure do. 24:33 And we have a lot of times, we gonna go get a Band-Aid, 24:34 because why, because we have cut ourself. 24:35 And we learned, as we're learning in this week 24:37 about different tools. 24:38 We learned that a dull knife is way more dangerous 24:41 than a sharp knife. 24:43 And so again we learned that answer obviously is true. 24:46 But the question is this though, 24:47 is it how can we prevent this from happening? 24:49 What do we have to do? We have to sharpen our knives. 24:51 All right, we have to sharpen our knives, exactly. 24:52 And so, friends, if you don't have a knife sharpener 24:55 make a, go to the store today or go to some time this week 24:58 and get a simple knife sharpener, 24:59 it can be a finger saver. 25:01 If you understand what I am talking about, 25:03 not a life saver but a finger saver, okay. 25:05 So what's question number three? 25:07 All right, so our third question. 25:08 What makes the breading crispy? 25:11 Is it A, flour, B, baking powder, or is it C, 25:15 corn flakes? 25:17 Talking about crispy chicken. This is kind of tricky too. 25:19 I know, it's something we talking about crispy chicken. 25:21 So we gonna go and get the answer for this one, 25:23 friends, if you don't know, the answer is C 25:25 and it is corn flakes. 25:26 And you gotta understand this, I don't know about you, 25:28 I grew up eating a lot of not vegan chicken 25:31 but again chicken. 25:33 And I'll tell you, I used to love 25:34 this getting the chicken 25:36 and I'll tell you it had to be crispy for me. 25:37 I don't know about you guys, 25:39 when I learned how to make this crispy chicken batter 25:41 for vegan chicken it was like awesome. 25:43 You know I like to say it, Chef Chew, 25:45 I got a little slogan like to say, don't I? 25:46 I say, it looks like chicken, it tastes like chicken 25:48 but guess what? 25:50 It's not chicken, crispy on the outside 25:52 and white in the middle, oh, it's delicious. 25:55 And that's what it's all about, vegan cooking can be what? 25:58 Can be a lot of fun. Sure can. 26:00 Now we got a little song that we sing, don't we? 26:01 You know about a little song that we sing, 26:02 our fruits and grains song. 26:04 Oh, definitely. 26:05 You know about our fruits and grains song? 26:07 Let's go and sing it for them, 26:08 go and let's sing it together if we can. 26:09 All right, it just go like this, it says: 26:11 Fruits and grains, and vegetables, 26:13 Nuts and seeds is all I need 26:17 It taste so good, so good to me 26:21 Let's not live to eat, but let's eat to live 26:26 Friends, I want you to understand 26:28 that eating to live is what is all about. 26:30 We have to take our time 26:32 and learn these awesome principles 26:34 about what it means to eat to live. 26:36 You meaning that listen, 26:37 all those foods that might not be the best, 26:39 those things sadly to say 26:41 can do something that's called death, 26:43 and we want to live, 26:44 so we have to take our time and learn day by day, 26:48 these wonderful principles. 26:49 Isn't that right, Chef Chew? It's true. 26:51 Now I'll tell you this, 26:52 sometimes change is difficult, isn't it? 26:54 It is very difficult. Why is it sometimes difficult? 26:57 Because we personally don't want to make that change 27:00 and we are so used to doing certain things, 27:03 we're creatures of habit. 27:04 Exactly, creatures of habit and sometimes, you know, 27:06 we are stubborn. 27:07 That too. Sometimes we have a hard head. 27:09 I was trying to be nice. 27:10 You know, that some times Chef Chew, 27:11 you could also be stubborn sometimes, 27:13 I don't want, I was just, any way I'm just, 27:16 you know, I love you girl. 27:17 You know, I love you girl. 27:18 Let's keep on with the show. You know be cool, right. 27:20 All right any way, friends, you know sometimes 27:21 we can get stubborn, 27:23 and sometimes we want our own ways 27:24 and sometimes even in marriage we sometimes go in our own way. 27:27 But what we learned to do is that 27:28 we have to yield up our wills. 27:30 That's right. We have to give up our wills. 27:32 Sometimes I have to say, you know, something baby, 27:33 you are correct. 27:35 So anyway, friends, we love you out there 27:37 and again we want you all 27:38 to continue on this Chew's Challenge 27:39 and again my name is Chef Chew. 27:42 And I am Chef Chew too. 27:44 And as we always say, 27:46 "Gonna give you something to chew on." |
Revised 2017-06-21