Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000009
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00:30 Hello friends, my name is Chef Chew and as I always say,
00:33 "Gonna give you something to chew on." 00:36 Well, friends, we have come to day number nine, 00:38 and day number nine is a great day. 00:41 And 'cause we're gonna be making something 00:42 that's gonna be so delicious, so amazing, 00:44 something that you don't want to miss. 00:47 And my lovely wife Chef Chew, how're you doing, Chef Chew? 00:49 Doing good. Good to be here. 00:51 You know, this is one of our favorite recipes, isn't it? 00:52 My favorite. 00:53 Come on now, we are making a delicious recipe 00:55 I like to call it not so scrambled eggs. 00:59 Come on now, so you favorite lovers of eggs out there, 01:02 today we're making not so scrambled eggs. 01:04 Meaning we are making eggs but not eggs. 01:07 So we are making eggs from tofu. 01:09 Amen. Is that gonna be exciting? 01:11 Looks good. All right, all right. 01:12 So what we're gonna do right now, 01:14 we gonna go ahead and read our recipe, 01:15 people gonna get right into it, have some fun, 01:17 and lets do it all up. 01:19 Let's go and read the recipe if you can, Chef Chew? 01:20 All right so we have: 01:38 Oh, that sounds delicious. Oh, that sounds really good. 01:41 So each of these ingredients gonna give certain, 01:43 I guess we can say, have kinda, 01:45 do has its own part to play in this recipe. 01:46 Okay. 01:48 You know, we have turmeric here and turmeric is really awesome 01:49 because the turmeric actually gives a little color to it. 01:52 All right. 01:53 You know, turmeric is kind of like a really deep yellow. 01:54 Like yellow. Okay. 01:56 And so it's gonna kind of give that egg like look. 01:57 We're gonna use some of the peppers 01:59 and I had to sneak in a little bit of hot peppers, 02:01 you know, we didn't say it in the recipe 02:03 but I wanted to sneak a little bit 02:04 of the jalapenos in there, is that okay? 02:05 The hot stuff. 02:07 So this is something I had to do. 02:08 So don't get mad at me, okay, so I snuck it in here today. 02:10 So we have a jalapeno peppers and we also have bell peppers. 02:13 You can use any color of bell peppers you like. 02:15 Yellow bell peppers, you can use orange, 02:17 whatever you want use, red, any of them. 02:19 Okay, so we're gonna get started. 02:20 So we gonna do, we gonna layer the flavors, okay? 02:22 Okay. 02:23 We're gonna layer the flavors, I'm gonna chop up my heat, 02:25 little jalapeno here and remember, 02:27 when you use jalapeno, 02:28 if you keep the seeds in the jalapeno, 02:30 it's gonna obviously be a lot more, 02:32 a lot hotter you can say, okay. 02:33 That's right. 02:35 So I'm gonna put little oil in here. 02:36 That's right, that I grew up with on jalapenos. 02:39 I know Mexicans love the jalapenos, right? 02:41 Like the hot stuff. 02:43 All right, so we can go ahead, 02:45 we're gonna layer these flavors now. 02:47 So go ahead and give me the garlic if you don't mind? 02:48 Okay. All right, give me some garlic. 02:50 Here you go. 02:51 Go ahead and give me some of those jalapenos 02:53 if you don't mind please, right there? 02:54 All right. Well, all of them? 02:56 All of them. Put them inside of that please. 02:57 Oh, you want it hot. I want it hot, that's right. 02:59 I want it nice and hot. 03:00 We go ahead and break this up a little better, all right. 03:02 There you go. 03:04 All right, so little bit of, we have some peppers here, 03:07 some bell peppers. 03:09 I'm gonna chop this up. 03:11 Now why don't you gonna start doing if you don't mind, 03:12 we're gonna take the tofu, 03:14 take the tofu if you don't mind, please? 03:15 Okay. 03:16 And we gonna go ahead and start crumbling the tofu. 03:18 All right, go ahead and start crumbling the tofu 03:21 if you don't mind, please? 03:22 All right, you also want to remember to take the water 03:25 out of the tofu. 03:26 Exactly, out of the tofu. 03:27 All right, so go ahead 03:29 and just start crumbling it up, all right. 03:33 Does it matter how small? 03:34 You can crumble up nice and fine, just nice and fine, 03:36 just crumble up really good, okay. 03:38 Some layers, some of these flavors over here, 03:40 we have the onions on, 03:41 the garlic, the peppers, you're crumbling it up 03:43 and we're gonna be having some fun. 03:44 I can't forget my mushrooms, gonna put a few mushrooms 03:46 inside of it as well. 03:47 All right, see what that looks like. 03:49 It's really good. 03:50 Oh, yeah, it looks really good, looks really good. 03:51 Looks like egg to me. Looks like eggs. 03:53 All right, so put everything to the side here. 03:55 Now we're gonna layer some seasoning in here 03:57 if we can please, some seasoning? 03:58 We're gonna put the season, 04:00 a little bit seasoning on top of the vegetables 04:02 and we're gonna put the rest of it inside the eggs 04:04 with the turmeric, we can right here, 04:06 and put the little oil in there, please? 04:08 All right. All right. 04:10 All right, it's looking really good. 04:11 Okay, good. 04:13 All right, let's turn this up a little bit. 04:14 I want to get this going. 04:16 So we're gonna go ahead and layer this up, 04:18 mix it up just like that, looking really good. 04:21 So what kind of stuff can you do with just, 04:23 with scrambled tofu? 04:24 With scrambled tofu, believe it or not 04:26 in some of these episodes we're gonna be making 04:27 some actual sandwiches with them. 04:29 Okay. 04:30 You can make wraps, you can use it 04:32 and make some gourmet, 04:33 I like to call it a bacon egg and cheese wrap. 04:36 Oh, that's good. 04:37 You know, so we're gonna use some of the egg 04:38 and some of the fake bacon and some other things 04:41 and make a delicious wraps. 04:42 You can also use it in Mexican dishes. 04:44 Okay. 04:45 Believe it or not, you can make something called, 04:47 I like to say a Chimichanga. 04:48 Oh, that sounds real good. 04:50 With the little beans and eggs 04:51 and it's really awesome ingredient, 04:52 little recipe as well. 04:54 My kind of food. 04:55 Exactly, so now I'm gonna go ahead 04:56 and put this inside of here. 04:58 All right. Do you need another spatula? 04:59 That's all we need. Okay. 05:01 So we gonna let that flavor layered, 05:02 let these flavors go and mixed into this eggs, just like that. 05:05 It can cook, you know, cook down just like that. 05:07 That looks really nice. Looks really nice, huh? 05:09 Looks good, huh? Now am I gonna get to taste it? 05:11 You can get to taste it. All right. 05:12 All right, doesn't have to cook long, friends. 05:14 Like to say, two or three minutes you can 05:17 and we're not gonna have enough time to do 05:18 two or three minutes but you get the idea. 05:20 We are letting these saute up, let it brown down. 05:23 I like to cook it where it gets nice 05:24 and brown in the bottom with that flavor 05:26 kind of just burst out of it, it's gonna be really delicious. 05:28 I'm gonna turn this up a little bit more, 05:29 turn it up just like that. 05:31 Okay. 05:32 And I tell you, I don't know about you, 05:34 this is gonna be good. 05:35 I'm just taking it in right now. 05:36 Come on now, let's get a fork, we got to get ready for this. 05:38 I'm getting excited. Where is the fork at? 05:39 I think right over here. Get a little fork here. 05:43 There we go. Oh, man, this is gonna be good. 05:45 Let's get all stirred in there. I'm looking at those mushrooms. 05:47 Come on now, the mushrooms 05:48 looking really good right there. 05:50 Come on y'all, y'all just don't know, 05:51 it's gonna be good. 05:54 All right. 05:57 We can make burritos too, can we? 05:59 Burritos. Obviously, we can. 06:00 Don't mess the process up now. 06:01 Go and hold that fork for me, please? 06:03 All right. All right. 06:05 Yummy yum. 06:07 All right, go ahead and make that look nice, 06:09 make it look nice. 06:10 All right, y'all. Very hot. 06:11 This is looking really good. Hey, you took the fork from me. 06:13 I'm just gonna make it look really nice here now. 06:15 All right, look how good it looks, friends, 06:17 looks so delicious. 06:18 Nice, that's really nice. 06:19 Got the mushrooms, got the peppers and all that 06:21 but, you know, I gotta give you a bite. 06:22 You know, you just can't go without getting a bite. 06:24 Look at that, oh, get that bite. 06:26 Come on now, come on. 06:28 Oh, so delicious, so delicious. 06:37 Hello, friends, we're moving right along, 06:39 and we've come to the "F", and the "F" stands for faith. 06:43 And today's topic is gonna be really, really interesting. 06:45 We're talking about don't draw back. 06:48 That's right, don't draw back. 06:51 And, friends, I can tell you sometimes 06:53 when you go on a journey, 06:54 it is very easy to want to give up, 06:56 but I can tell you that God wants us to have the faith 07:00 that lasts for a lifetime, amen? 07:02 You know, that's right. So what's going on, Chef Law? 07:03 How're you doing, Chef? 07:05 Come on now, man, we got... 07:06 What's going on, Chef Chew? 07:08 A powerful, powerful subject today, right? 07:09 How you guys doing out there? Yes, we do. 07:10 So go ahead and get it started. Don't draw back. 07:12 The Bible says, "The just shall live by faith: 07:16 but if any man draw back, 07:18 my soul shall have no pleasure in him. 07:21 But we are not of them that draw back unto perdition, 07:24 but of them that believe to the saving of the soul." 07:28 Hebrews 10:38-39. 07:31 That's some serious, serious scriptures right here. 07:34 What are we talking about now? 07:35 Now the first point I want us to get is, 07:37 finishing is just as important as starting something. 07:41 Come on now. Come on. 07:42 So the finish, to start something is important 07:44 'cause if you never start, you never go on the journey. 07:46 Exactly, exactly. 07:47 But it's not, so the starting is also 07:50 is important as finishing. 07:51 Come on now. Come on now. 07:52 Because what's point in starting some 07:54 if you won't finish it? 07:55 That's what I'm talking about. 07:57 You know, friends, I'll tell you, 07:58 what he is saying is so important and Chef Law 07:59 and myself we used to be runners 08:01 and we had a lot of experience in running races. 08:03 We used to run cross country which is about three miles, 08:06 and I'll tell you we can be member, 08:07 when we used to go on those long runs 08:09 and some of the guys will start out really, really fast 08:11 but what happens at the very end 08:13 they will get tired and they would give up. 08:15 What we've learned that if we can stick with the race, 08:17 if you can just stick with it, Chef Law, at the end, 08:19 if you kind of preserve that energy, 08:21 you can have a big boost at the end. 08:22 Come on now, what are we talking about now? 08:24 That's right, you do have a big boost at the end. 08:25 It doesn't matter if you ran two miles the best 08:27 and three miles the best, 08:28 but that last mile you didn't run at all... 08:30 Come on now. 08:31 You still not gonna win the race. 08:32 Exactly, exactly, exactly. 08:34 But one of the most important things 08:35 that's gonna help you, 08:37 that's gonna help you on your journey, 08:38 that's gonna help you win the race, 08:39 that's gonna help you not to draw back is just 08:41 what the text says, "The just shall live by faith." 08:42 Faith. 08:44 If you do not believe you can do something, 08:46 you never will accomplish it. 08:48 Come on now. 08:49 Everything starts like we said before right here in your mind, 08:52 and right here in your mind with your choices. 08:55 So your belief system is important 08:57 and faith is the Christian secret weapon as it were. 09:00 Come on now. 09:01 Faith gives the Christian ability 09:03 to see things that are unseen. 09:05 Come on now. Come on now. Did you hear what he just said? 09:08 Faith allows, that says, Bible says, 09:10 "The faith is the substance of things hope for, 09:13 the evidence of things not seen." 09:15 And you know something, Christ says, 09:16 He wants above all things that we might, what? 09:19 Prosper. Prosper and be in health. 09:20 As our soul prospers. Come on, as our soul prospers. 09:22 As our soul prospers. So we got to have it, by what? 09:24 By faith and believe it even though 09:26 we might not be able to do, what? 09:27 To see it. 09:29 Even though we might not be able to see it. 09:30 Come on now, so what else we're talking about, Chef Law? 09:31 We have, we know that we need to persevere 09:34 and trust in God that He will save us. 09:36 Not only spiritually 09:38 but physically in our health as well. 09:39 Come on now, come on. 09:40 So as we don't want to draw back in faith, 09:42 we don't want to draw back during these next days 09:45 either as we continue our Chew's Challenge. 09:47 So as it might get a little hard, 09:49 as it might get a little tough, 09:50 remember, day 28 is the day you got your eyes on, 09:53 and Jesus Christ is the person that you have your focus on 09:57 and finishing is what you have in your mind made up on. 10:00 Exactly. 10:01 You know, I was, I had a opportunity to feed a lady 10:03 and was going through that, 10:05 through a pretty much almost 30 days, 10:07 you know, she got about, 10:09 almost about round the same time 10:10 for about eight, nine days. 10:11 Eight, nine okay. 10:13 And she was like, "Chef Chew, it's getting kind of tough." 10:14 You know, and I had to let her know that listen, 10:16 she had to just dig a little deeper, 10:18 ask the good Lord to give her some strength, 10:20 and I tell you she lasted, she actually did, 10:22 she went past 28 days, 10:24 she went all the way to 45 days. 10:26 Wow. 10:27 And I tell you within those 45 days, 10:28 Chef Law, she lost over 40 pounds. 10:31 Over 40 pounds in 45 days, wow! That's what I'm saying. 10:34 She lost over 40 pounds 10:37 and it was amazing to see the results. 10:40 So when you are saying don't give up, don't draw back. 10:42 Sometimes we want to give up, 10:44 sometimes we don't want to keep on with it. 10:46 So what do we got to do, Chef Law, 10:47 how do we stick with this thing? 10:49 We got to know that every mile, 10:50 every kilometer is measured in the centimeters 10:54 or the inches you take... 10:55 I like that. Before you finish the mile. 10:57 Come on now. And so perseverance is the key. 10:59 Study day by day, not persevering, 11:02 however tough it is today, remember, 11:04 that today we'll have a end 11:05 and tomorrow will be a new bright beginning 11:08 where you can finish the race, 11:10 where you can have victory in Christ Jesus, 11:12 where you can have your faith strengthened, 11:14 and your faith renewed, 11:16 and remember that God wants you to be one of those 11:18 that believe unto the saving of the soul. 11:22 But you don't have to trust in your own righteousness, 11:25 you can trust in God's righteousness, 11:26 you can trust in God's power, you can trust in 11:29 what Christ has done by virtue of His death on the cross, 11:33 and I tell you, friends, in my life and in Chef's life 11:36 it has been enough to finish the race. 11:45 Hello friends, we're moving right along 11:47 all the way down to the "O", 11:49 and the O stands for Organization. 11:52 And I'll tell you this FORK system is awesome. 11:55 We are learning about all these awesome tips 11:58 about how to eat healthy, how to look good, 12:00 all of that good stuff and I'll tell you 12:02 as you keep learning these things, 12:03 you're gonna be an expert over here in your kitchen. 12:06 And I'll tell you today, we're gonna have some fun. 12:08 I got my good buddy Chef Law with me today. 12:10 How're you doing, Chef? 12:11 I'm doing good... 12:13 We got a lot of, we got a lot of quick one or two. 12:14 We got a lot of, I mean, this is a big pieces 12:15 we're putting here, huh. 12:17 A lot of heavy-duty machinery? 12:18 Heavy-duty, we got a little small one, you know. 12:20 Now we got the senior and the junior. 12:21 The senior and junior, that's right, man. 12:23 Okay, all right, The senior and junior. 12:24 So the big one right here is actually 12:25 called a food processor 12:27 and this is actually also called a food processor. 12:28 Okay. 12:29 And these food processors are neat tools 12:31 and I would recommend to every plant based vegan chef, 12:35 you want to make sure you get your food processor 12:37 because if you want to have some, 12:39 I guess you can save some speed in the kitchen... 12:42 Okay. This is a great tool to use. 12:43 Great tool, okay. So let's go and talk about it. 12:45 What makes this food processor so great? 12:48 How does it work? How does it work? 12:50 So if you notice here we have different blades. 12:52 All right, now this is called, 12:53 you know what kind of blade this is called 12:54 for the food processor? 12:56 Slicing blade. 12:57 Okay, what letter does that make? What kind is that? 12:59 Is that the right way? Is that kinda? 13:00 It makes a... 13:02 What do you think? Okay, S. 13:03 An S, exactly. Yeah, okay. 13:05 So they call it an S blade. S blade, okay. 13:06 And the S blade believe it or not, 13:07 when we use the food processor, this can actually in the sense, 13:10 almost in the sense makes things like hummus, 13:12 you know, if you wanna make, almost like a puree... 13:14 Okay. 13:15 Okay so you can take beans or even nuts or even like rice 13:18 and blend it into a fine paste. 13:19 Okay. 13:21 And things of that nature, so the S blade is used 13:23 especially for a lot of different recipes 13:25 and we're gonna be showing you some tips in the future 13:26 on how to use this recipe, okay. 13:28 Or how to use this blade I should say. 13:29 Okay. 13:30 We also have another blade here. 13:32 This is our, and everybody know, 13:33 you know what this is? 13:35 Looks like a... 13:36 It's not a driving wheel, right? 13:38 All right. 13:40 Psychedelic blade, I don't know. 13:41 Okay, so this blade is actually, 13:42 this makes our shreds. 13:44 If you know we had the zester and the shredder or the, 13:46 I mean, we took the carrots and we took the lemons... 13:48 This is the same model. 13:49 This kind of the same system, 13:51 but it's plugged in the foretop of the machine. 13:52 And again, it's gonna make all those fine shreds, 13:54 it's making your carrot shreds, you can take your radishes, 13:56 you can take any of those items 13:57 you want to shred up nice and fine, 13:59 this is the perfect tool for that. 14:01 So if I don't have time to do 14:02 all that by hand with my knives... 14:04 Exactly. 14:05 I can take this blade and shred up everything nicely 14:07 and get it uniformly. 14:08 Exactly, if you wanna, as we like to say, 14:10 dress to impress, you know... 14:11 Yeah, right, right. 14:13 But we don't got to impress nobody, 14:14 'cause the only person we need to impress is guess who? 14:15 Come on, talk about it. 14:17 Come on now, you know about that faith now, Law, 14:18 you've been talking about that faith. 14:19 Talk about it. 14:21 The only person we need to impress the saints out there, 14:22 we need to impress God and Jesus Christ. 14:24 Amen. That's it. That's it. 14:25 So again, this blade will give you 14:26 that fine shred though. 14:28 It makes it look good for presentation. 14:29 And then we have right here, 14:30 this blade right here is used for, you know, 14:32 what this is used for? 14:33 Chopping or cutting it looks like. 14:35 Well, actually slicing, okay. Slicing. 14:36 So it makes those nice little slice, fine cuts, 14:37 it gives you that perfect shape. 14:39 This can be adjusted to make whatever size 14:40 or whatever thickness you want also as well. 14:41 Whatever thickness I want. 14:43 Exactly, so... 14:44 These will give me the same sizes 14:45 every time I use them, huh? 14:47 Exactly. Okay. 14:48 So you're gonna get consistency when you make your food. 14:50 I can look like a professional with these in the kitchen. 14:51 Come on, like a professional, man, 14:52 that's what I'm talking about. 14:54 And then lastly we have a little, 14:55 nifty little tool here, 14:56 we have our nice little, small little, 14:58 I guess you can say food processor. 14:59 This is a really neat tool, I like to use it, 15:01 especially like chopping nuts. 15:02 And some times this can take a lot of time to clean. 15:03 So sometimes if you just want to use this 15:05 little small food processor and again, it's an S blade, 15:07 it's all it has on this machine, 15:09 but again you can chop up things really quickly, 15:11 make a quick hummus, make a quick salsa, 15:13 anything like that, a quick paste, 15:14 even nut butters can be done inside of here. 15:16 So it's a neat little tool to have. 15:18 And again, it helps us save time, 15:20 help us save money. 15:22 And again, if you want to become a... 15:24 I can say a professional chef at home, 15:27 you want to get some of these tools. 15:28 A little investment, but I tell you 15:30 it's better to spend money today than have to spend money 15:33 on those bills for those doctors tomorrow. 15:35 That's right. 15:36 And I tell you, friends, we want to look good, 15:38 we want to feel good, 15:39 and we want to be good for Jesus. 15:47 Well, friends, we're moving right along 15:49 and we're at one of my favorite parts of the show. 15:52 We've come down to the "R" of the FORK system. 15:54 And the "R" stands for Recipes. 15:57 And today's recipe is gonna be so, so delicious. 16:01 We're talking about how to make healthy condiments, 16:04 and we are focusing on mustard. 16:06 That's right, mustard. 16:08 And we're gonna be making a delicious homemade mustard 16:11 and homemade mustard is a lot, 16:12 I like to say it's a lot more fresh 16:14 than your store brought mustard 16:15 because you can add some special ingredients 16:17 and we're gonna have a power ingredient in today. 16:19 And we also gonna be making a delicious, healthy, 16:22 I say healthy honey mustard without the dairy, 16:27 and it's gonna be delicious. 16:29 A delicious honey mustard. 16:30 So stay tuned and watch what we're talking about here. 16:32 So what we're gonna do? 16:33 We're gonna read our ingredients 16:35 and get our hands right into the kitchen. 16:36 Let's go ahead and read our ingredients today. 16:49 Next for our honey mustard we have: 17:04 All right, so we're gonna go right at it, 17:05 we gonna get right into it, 17:07 and we wanna talk about some of these ingredients here. 17:08 Again, we have something called horseradish. 17:11 Horseradish is a coral root and it has a nice kind of, 17:15 kind of like pungent flavor to it, 17:17 a nice garlic flavor, and so most of the times 17:19 when you go into the store, 17:20 they normally don't use horseradish 17:21 but I want give this mustard a nice special kick to it, 17:24 is that okay? 17:25 And next we have some turmeric, 17:27 and obviously the turmeric is gonna give it 17:28 that nice yellow color. 17:30 So we want to definitely make sure we use that turmeric 17:32 for that yellow color. 17:33 That lemon juice is gonna actually replace vinegar. 17:36 Normally a lot of the condiments 17:38 that you find have vinegar in it, 17:39 but we're gonna go with a different type of acid, 17:41 I like to say a little more healthier acid 17:43 and that acid again is lemon juice. 17:45 And then we have a little bit of apple juice 17:47 to give a light slight, a slight taste of sweetness 17:50 to the recipe. 17:52 So it's really simple. 17:53 All we do is use our simple little blender here, 17:56 put all of the ingredients inside of here 17:57 and it's going to be delicious. 18:00 And I want to make a really quick tip before I blend this. 18:02 When we cook these recipes, when we make these recipes, 18:05 remember this, you want to eat the best foods 18:07 as possible for you. 18:09 Meaning, as you learn these things, 18:11 you gonna take your time and seek to implement them. 18:13 Sometimes it's not easy to change but, hey, 18:15 sometimes change isn't easy 18:17 but sometimes change is always for the best. 18:19 So again, as you learn some of these recipes, 18:21 remember that, change is for the best. 18:24 So let's get started here, okay. 18:26 So we gonna get our blender top off of here, 18:28 put our horseradish inside of here. 18:31 Oh, this is gonna be good. 18:33 Delicious, all right. 18:34 Little lemon juice here, little bit of honey. 18:37 I mean, apple juice, I'm sorry. 18:39 Honey is for the next part, and then we have our turmeric. 18:41 All right, just like that. 18:43 All right, and so we're gonna blend this 18:45 for about 30 seconds. 18:46 This gonna mix it all together, so it will be really delicious. 18:48 Okay, let's see how it goes. 19:00 All right, this is about, voila. 19:12 If you have more time, you can actually blend this 19:15 a little longer and the longer you blend it, 19:16 it kind of almost whips up, kind of like, 19:19 like almost give them that better texture. 19:21 So it's gonna be a little bit more runny right here 19:22 but if you blend it just a little longer, 19:24 it's gonna give a better texture for us. 19:25 I'm gonna pour this out right into our bowl here. 19:29 Pour right into our bowl here. 19:31 And again, so just remember, it's little runny right now, 19:32 but if you blend it just a little longer, 19:34 it will give you a better texture 19:35 and make a little bit more whipped inside the recipe. 19:38 And so next again, 19:40 I want to move these ingredients to the side, 19:41 and we're gonna actually 19:42 make a delicious honey mustard, okay. 19:45 And so obviously honey mustard is obviously sweet mustard, 19:48 but it kind of has a little bit more mayo 19:50 and some other ingredients, obviously some honey, 19:52 and again, it's gonna be very delicious, okay. 19:55 So again, we have our mayo, we have our honey, 19:57 we have a little bit of cayenne to give a little bit of heat, 20:00 have a little bit of celery seed, 20:01 and then a little bit of salt. 20:03 And this is a very simple ingredient. 20:04 So we're gonna use the same blender again, 20:06 gonna pour these right into it. 20:08 So we have our mayo and remember, you can either, 20:13 you can definitely can get these mayos from your healthy, 20:16 sorry from your health food store. 20:18 You can get your mayo. 20:20 And again, they have different types of mayo, 20:21 you can purchase from your health food stores, 20:23 and a dairy free mayonnaise which you want to look for. 20:26 Then we have our celery seed here. 20:28 All right, little bit of salt here. 20:30 And remember, the recipe said three teaspoons of salt, 20:34 don't use tablespoon 20:35 because it will be way too salty, 20:37 you don't want to do that. 20:38 And we gonna add some honey in here. 20:41 Honey's gonna give a nice little sweetness there. 20:43 I don't know about you guys, 20:44 I'd say I love some honey mustard. 20:46 I remember, I used to go to some of the restaurants, 20:47 some of those fast food restaurants 20:49 and I would always get honey mustard. 20:51 I had a friend, I'll tell you, all he would eat, 20:53 he would ask for a lot of honey mustard. 20:55 I mean, not like this one little container of it, 20:57 I mean, like ten of them, literally I'm not exaggerating, 21:00 ten containers of honey mustard. 21:01 And so I'm sure he would love this. 21:03 We gonna add a little bit of mustard in here. 21:06 Little bit of mustard, just like that. 21:09 All right, little bit of mustard right there, 21:11 and we're gonna blend this down. 21:13 And we're gonna have this wonderful recipe, thanks. 21:15 Wonderful recipe here, go ahead and blend this down. 21:18 All right, let's do it. 21:21 That looks good. 21:22 Oh, yes, looks really good. Go ahead and clean it up. 21:27 I'm gonna pour this to a bowl. 21:30 All right, looking really good here. 21:42 Voila, it's done. 21:44 So here we have our honey mustard, 21:46 really simple to do. 21:48 Really simple. Oh, it looks so good. 21:52 It looks so good, look at that. 21:54 A nice, nice creamy texture, nice creamy texture. 21:58 If you want a little bit more thick, 21:59 you can add some cashews 22:01 if you wanted to make it more thick 22:02 if you wanted to, but this is a nice texture, 22:04 gonna be very delicious. 22:05 And I tell you, this is gonna be some kind of good. 22:09 You know, we had a few shows ago, 22:10 we had our actual crispy chicken 22:13 and our kebabs and this would be excellent 22:15 with something like this and we're gonna show you all 22:17 as we continue going in our recipe sections on 22:19 how to make some delicious mock meats. 22:21 And I'll tell you, we're gonna have some healthy veggie meats 22:23 that we can make from scratch, 22:25 and you can make sandwiches with this 22:26 and I'll tell you, it's gonna be delicious. 22:28 So I tell you, 22:30 here's the simple taste of some healthy condiments 22:33 and you can do it right at home. 22:35 It can be very inexpensive 22:36 because you can make it from scratch. 22:38 So, friends, please, please run these things 22:41 and seek to be a witness to all of your friends 22:43 and your family. 22:50 Well, friends, we are coming now 22:51 to the close of program number nine. 22:54 And we've been talking about all these wonderful things 22:57 and we are down to the "K" in the FORK system. 23:00 Remember, the "K" stands for Knowledge. 23:03 And God wants our knowledge to increase. 23:05 But how does our knowledge increase? 23:07 That means we have to do, what? 23:08 We have to review 23:10 and as we review these things today, 23:12 we're gonna be asking again our three questions. 23:15 Three questions so that you can understand 23:17 how to experience longevity. 23:20 How're you doing, Chef Chew? I'm doing well. 23:22 You having a good time? I am. 23:23 I tell you, we've been learning so much. 23:25 We have been. It's been so exciting. 23:27 You know, today we talked about the food processor. 23:29 I mean, that was like an amazing journey seeing 23:32 all of that big tools and little small food processor, 23:35 I mean, we're just learning so many neat things. 23:36 Talking about don't draw back, 23:38 I mean, God is like amazing, amen? 23:40 Sure enough. 23:41 So let' go and get into our questions. 23:43 Go and give us a first question if you can? 23:44 All right, so our first question is: 23:46 Finishing is as important as what? 23:50 A, starting, B, endurance, or C, perseverance? 23:55 Wow, wow, that's the one 23:57 that we definitely want to pay attention to. 23:58 And that's tricky, that's a tricky question. 24:00 It's the tricky one, huh? 24:01 So finishing is just as important, 24:02 I think the answer is as starting. 24:06 That's right. 24:07 We learned, friends, that again, 24:09 just to start something 24:10 but not to finish something is not, 24:13 I mean, it's okay but God wants us to be an overcomer, 24:17 He wants us to go all the way to the end and not look back. 24:21 And just remember that God is the one 24:23 that is going to give you the strength, and the power, 24:25 and also the right motivation to accomplish it. 24:27 What's number two? 24:29 Go ahead, you had something you want to say? 24:30 Well, I just wanted to say that even if you do draw back, 24:33 don't give up. 24:34 You get right back up again and keep going forward, 24:37 as long you keep that goal right before you. 24:39 That's a really, really good point 24:40 because sometimes we, sometimes we do faultier. 24:41 We do. 24:43 Sometimes we start something 24:44 and for whatever the reason is we get, 24:46 we might get discouraged, we might just, 24:48 whatever, we might lose our focus but again, 24:50 like you're saying, if we fall God will, what? 24:53 He will pick us up and holds us up, amen? 24:55 Amen. So what's question number two? 24:58 All right, so question number two: 25:00 Which blade on a food processor is good for making hummus? 25:04 A, dicing blade, B, slicing blade, 25:08 or C, S blade? 25:10 All right, now you all, you know, I mean, 25:12 the hummus is like a paste, right? 25:13 Yeah. 25:15 It's like almost like a nice like smooth... 25:17 Like a pate type. 25:18 Like a pate, smooth texture, 25:19 and we know that the answer for this one, 25:21 we're gonna say it's C. 25:23 And the answer is the S blade. 25:25 Remember, the S blade is the blade 25:27 that looks kind of like this, it's really, really sharp 25:29 I have cut my finger on that blade before, 25:31 so you want to be really, really careful with that blade. 25:33 But again that blade can whip around and make hummus 25:36 and guacamole and mix up rice into just paste, 25:39 so it's a really, really neat tool. 25:41 So go ahead, what's number three, 25:42 question number three, what do we have? 25:43 All right, question three: 25:45 In making the mayo base which ingredient, 25:47 which ingredient emulsifies the recipe? 25:51 Is it A, oil, is it B, lemon juice, 25:54 or is it C, cashews? 25:57 We're talking about emulsification. 25:59 I like that word, Chef Chew. 26:01 You know, that word means 26:02 we're gonna bind things together. 26:04 Together. 26:05 I see you smiling over, you know, 26:06 what I am talking about? 26:08 I know, I know, I know. 26:09 So that emulsifier, that emulsifier, 26:11 it takes ingredients like, what? 26:12 Like the oil and the lemon juice... 26:14 And the water. And the water, and then, what? 26:16 It brings it all together. Together. 26:18 So that ingredient that does that, 26:20 friends, is the cashews. 26:22 The cashews can emulsify all of those ingredients 26:26 that cannot mix. 26:27 And I'll tell you in a relationship sometimes, 26:29 Chef Chew, you know how it is, sometimes do we have at times, 26:32 do we have disagreements at times? 26:33 We do have disagreements. 26:34 And so the only way that we can get through 26:36 we need an emulsifier, ain't that right? 26:37 Yes, we do. 26:39 Yeah, you know something I'll tell you, friends, 26:40 you can call on the name of who? 26:42 Jesus. On the name of Jesus. 26:43 And Jesus, friends, will emulsify 26:45 whatever the problem might be 26:46 and we are learning about health, right? 26:47 We are learning about health, friends, 26:49 and that Christ can emulsify anything in your life. 26:52 He can bind anything and take it away. 26:54 He can bring together His heart into your heart 26:57 so that you can do what He has asked us to do. 26:59 And again, friends, all you have to do is believe. 27:02 All you have to do is call upon His name 27:04 and I'll tell you, Chef Chew, it's exciting 27:07 when you allow Christ to be your emulsifier in your life. 27:10 It's true, amen. Isn't it? Isn't it? 27:11 I tell you, hasn't He done so much for us? 27:13 He has done a whole lot, in my own personal life too. 27:15 Come on now, you have a story to tell 27:16 and I wish we had the time to talk about 27:19 how God has brought you from where you were, 27:21 and God has brought into what you are right now. 27:23 Isn't He amazing God? 27:24 He is amazing and if He can do it for me, 27:26 He can definitely do it for you. 27:27 Come on now. 27:29 And I tell you, if you going through something 27:30 in your health right now, 27:31 you might be struggling with whatever you're going through, 27:33 you might have some type of problem in your health, 27:35 and you don't have the answer, 27:36 the doctors can't give you the answers, 27:38 just call upon the name of Jesus Christ. 27:40 And so, friends, I leave you with that today, 27:41 but again my name is Chef Chew. 27:44 And I'm Chef Chew too. 27:46 And I tell you friends and as we always say, 27:48 "Gonna give you something to chew on." |
Revised 2017-06-05