Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000014
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00:30 Hello, friends. My name is Chef Chew.
00:32 And as I always say, 00:34 "Gonna give you something to chew on." 00:37 And we have made halfway through our program. 00:40 This is Challenge Day number 14. 00:44 Wow! Isn't that exciting? 00:45 Isn't that exciting? 00:47 I tell you as we keep going on this program, 00:49 we're gonna have some fun, we're gonna be learning 00:51 more and more as we keep on this challenge, 00:54 28 days but now we're at day 14. 00:56 Isn't it exciting, Chef Chew? 00:58 That's almost halfway through. 00:59 Almost halfway through, isn't it? 01:00 That's pretty good. 01:02 I'll tell you, every single day we are progressing 01:03 to a higher state of eating, isn't it great? 01:06 Glorious. 01:08 Glorious, glorious, glorious. 01:09 Well, today, friends, 01:10 we're gonna jump right again into our recipes. 01:12 We're making a delicious rosemary corn muffins. 01:17 Rosemary corn muffins. Sounds good. 01:19 Now you know my mama makes some good corn muffins. 01:22 I don't know about you. 01:23 Some good cornbread, right? 01:25 Do I make some good cornbread? 01:26 I mean, I'm telling about my Mama right now. 01:28 I mean, I like you too but what I'm saying, 01:29 I'm talking about Mama right now. 01:30 All right. 01:32 And Mama makes some good cornbread, 01:33 good cornbread muffins, okay. 01:34 I'm sure she does. 01:36 But she never adds rosemary to them. 01:37 But you do. 01:38 But you and me, and you and we do. 01:40 How does that sound? 01:41 So that's something we can add to the flavor. 01:43 So go ahead and read the ingredients to this recipe, 01:44 would you, Chef Chew? 01:46 All right, so we have: 02:06 Oh, man. Sounds delicious. 02:08 Doesn't it sound delicious? 02:10 Now you remember a few shows back, 02:12 or few programs back 02:13 remember when we talked about the baking station? 02:15 Yeah. 02:16 And we talked, Chef Law, and we actually said 02:18 that there's two what? 02:19 Two sections to baking 02:21 or two, you can say two parts or two ingredients, 02:24 two ingredient sections to make. 02:26 Let me guess? What are they? 02:27 The wet and the dry. 02:29 All right, the wet and the dry exactly. 02:30 Okay. 02:31 So right here, we have our wet ingredients, 02:33 and then we have our dry ingredients. 02:34 So again when you're following recipes for baking, 02:37 some of you who might be novices 02:38 or you never have gotten your hands in the baking. 02:41 Remember, it's very simple, 02:42 you always have a liquid ingredient 02:43 and a dry ingredients 02:45 and you'll mix each of those up separately 02:46 and then what do you do? 02:48 And then you put them together. 02:49 There you go, you put them together. 02:50 Oh! 02:52 Put them together. 02:53 I love it, I just love it, oh, come on. 02:55 So we're corn muffins, 02:56 Rosemary corn muffins. 02:58 You're crisp and roll, that's it, that's it, 02:59 you're getting it so. 03:00 I'm gonna mix the liquid 03:02 and I'm gonna mix and you're gonna mix the...? 03:04 Dry. 03:05 And then we're gonna mix it together. 03:07 Have fun. 03:08 Girl, you're talking my stuff today. 03:11 All right. 03:12 That's not what I'm talking about, 03:13 so go ahead and mix those liquid, 03:15 I mean, dry ingredients for us if you can. 03:16 I'm gonna go ahead and start whisking 03:19 the liquid ingredients. 03:20 All right, the milk and the oil. 03:22 All right. All right. 03:24 Like that. 03:25 And go ahead and put the rosemary in. 03:27 All right, go ahead. 03:28 Not yet, no, no, no, not the rosemary yet. 03:29 Okay. Okay. 03:31 See, I'm glad I ask questions. 03:32 We will, we will in a second. 03:33 I'm just gonna keep on stirring, 03:35 that's how we got to do. 03:36 We got to keep on stirring 03:38 and then we're gonna mix it together. 03:41 You just don't know what I'm talking about. 03:43 We're gonna mix it together. 03:44 How does that sound, Chef Chew? 03:45 Sounds good to me. 03:47 All right, let's go ahead and mix it together. 03:48 All right. All right, let's do it. 03:51 Here we go. 03:52 All right, just like that, all right. 03:54 All right, so you'll go take this one. 03:55 I'm gonna take this one, 03:57 and we're gonna mix it together. 03:59 Together, this is so sweet. 04:00 Look at that, look at that, look at that. 04:04 All right, go ahead, go ahead 04:05 and finish it all if you can, okay? 04:06 All right. All right. 04:08 Husbands and wives need to try this at home. 04:09 That's right. 04:10 If you're lacking love, mix some rosemary corn muffins. 04:14 And you'll have a happy marriage. 04:16 It's gonna be exciting. 04:17 How great is that? 04:19 All right, keep on going, let's mix it, mix it all up, 04:20 mix it all up. 04:22 Just like that. I need some muscles. 04:23 Come on now. 04:25 All right. That's what I'm talking about. 04:26 I can do it. You got it. 04:27 All right, come on now. 04:29 Hey, friends, again, 04:30 we've just mixed again the liquid ingredients 04:31 and the dry ingredients together. 04:33 We're getting that rosemary corn muffins, 04:35 after it's mixed just like this, 04:36 now we want to add some of the rosemary, 04:38 not all of it 04:40 but some of the rosemary right inside of this, okay? 04:41 Okay. Just like that. 04:43 Now we're gonna add it in there. 04:45 And some of y'all who like to go with the fresh items. 04:47 You can also use fresh rosemary as well. 04:49 It's not against the rules, you can use fresh rosemary. 04:51 You can get it from most supermarkets as well, 04:53 and I tell you, it's gonna be delicious, 04:55 it looks really good, Chef Chew. 04:56 You did a great job. 04:57 And remember, we have 04:59 the aluminum free baking powder. 05:01 Why is aluminum free baking powder so good? 05:04 Well, you tell me. 05:05 Come on now you know about it, right? 05:07 Because again it's aluminum-free. 05:08 It doesn't have the aluminum inside of it. 05:10 Well, again aluminum is not the best ingredient. 05:12 So let's go ahead and spray this up real quickly. 05:13 Okay, where's the spray? There it is. 05:16 Okay, spray this up right now 05:17 and we're going to put it in here, 05:18 put a few of them in here, okay? 05:20 Go ahead and put those too. Okay. 05:21 You can't get all of them. We're gonna put a few. 05:23 All right, just like that. 05:25 You wanna make sure it comes up to the top 05:27 so then when it rises, it has that kind of like, 05:30 I don't know what you call it like a lump? 05:31 Yeah, there you go. 05:33 Like so it kind of has, so it's gonna finish 05:34 right over top of the pan. Yeah. 05:36 That's how you want it. 05:37 So looks like, you have a large muffin. 05:38 Exactly, you want to kind of have 05:40 the, the mushroom look, right? 05:41 Yeah, the mushroom look, there you go. 05:42 All right, we won't let it flat 05:45 and you're going to find it again 05:46 the baking powder is gonna help it to rise, 05:48 and again you put it in the oven 05:50 again for just about, 05:51 I'll say 25 minutes on about 350 and watch it. 05:54 Just make sure it doesn't burn. 05:56 You're gonna have some delicious muffins. 05:57 And I think I have some already ready to go. 05:59 Oh, yes, exactly. Got to remind him. 06:01 Put a little fresh mush, fresh rosemary right on top, 06:03 just like that. Looks good. 06:04 And now we're gonna bring out our final product here. 06:06 And, friends, it's so delicious. 06:08 It's so good. I'm ready to try these. 06:10 Look at that, look at that, look at that. 06:13 We're gonna get a bite. 06:14 Come on, Chef Chew, won't you get a bite of that? 06:15 Together? 06:17 I will let you eat this time. Come on, mixing together. 06:18 Go ahead and try, go ahead and try. 06:20 Come on. 06:22 Come on, it's good. 06:31 Well, friends, 06:32 we just had a wonderful time in the kitchen. 06:34 But now we have to come and get some faith, 06:37 and remember the FORK system. 06:39 The "F" stands for Faith, 06:40 the "O" stands for Organization, 06:42 the "R" stands for Recipe 06:43 and the "K" stands for Knowledge. 06:45 Today's faith subject is gonna be really, really awesome. 06:48 We're talking about something 06:49 that I believe is super, super important. 06:52 Talking about God's power 06:54 but its power you're gonna find as we study today. 06:57 You're gonna find that it's found in His Spirit 07:00 not by my might but by God's Spirit. 07:03 And you know I have a good friend of mine 07:05 who's gonna help us to understand this. 07:06 What's going on, Chef Lawson? Hey, chef, how you doing? 07:08 Yes, sir, I'm doing good man, doing good. 07:10 Are you ready? 07:11 I'm, I've been ready, man. 07:13 You're ready for that? 07:14 I woke up this morning, man, feeling real good. 07:15 Yeah. 07:17 And I tell you when you get that word inside of you, man. 07:18 I mean, you just want to just get on, get on going. 07:19 It's like a power boost, isn't it? 07:21 It's like a power boost, 07:22 that's what I'm talking about, Brother. 07:23 Let's get something on mind 07:25 so let's begin our text for today. 07:26 Okay. And then let's break it down. 07:28 Zechariah 4:6, 07:29 "Then he answered and spoke unto me, saying, 07:32 this is the word of the Lord unto Zerubbabel, 07:34 saying, Not by might, nor by power, but by my spirit, 07:40 saith the Lord of Hosts." 07:43 That sounded real good. 07:45 That sounded real good, Brother, 07:48 not by might but by my spirit. 07:50 But by my spirit. 07:52 Come on now, let's break it down for us, Chef Law, 07:53 what we're talking about here, bro? 07:55 Well, it goes, all goes back 07:56 into the great plan that God has for you and me. 07:59 He doesn't only want us to live on this earth 08:02 and do things ourselves, 08:04 He wants to be so close to us 08:05 that in every aspect of movement of our life, 08:09 He wants to be involved in it. Come on now. 08:11 And He's involved in it by His Spirit. 08:13 See in our own strength, 08:14 we don't have enough strength to accomplish anything 08:18 that we set out to do even though we might think. 08:20 That's true. 08:21 It's like you said earlier about the rose of sin. 08:23 We can make promises and we can break them. 08:24 And we can, we can try things and get discouraged 08:27 but God never lies. Come on now. 08:28 God never changes, 08:30 whatever He says 08:31 and whatever He says He will do, 08:33 that is what He does. 08:35 He wants to give us this power of His spirit. 08:38 So, friends, as we look at this, 08:40 friends, we're gonna have to understand 08:42 that God wants to give us His Spirit. 08:44 The Bible even says above any other gift, 08:47 any other gift 08:49 God will give us a spirit above any other gift. 08:51 And even Jesus promised 08:53 that He would also send His spirit. 08:54 Isn't that right, Chef Law? That's what Jesus promised. 08:56 Come on now. That's right. 08:57 So let's talk about the spirit in the context there, 08:59 overcoming things on His life. Right. 09:01 And let's use the example of Jesus. 09:03 We see when Jesus was moving and doing things on this earth 09:06 when He was overcoming the devil. 09:07 It was not a time 09:08 where He was not filled with the spirit 09:10 empowered the world. That's true. 09:11 Come on now, let's talk about it. 09:13 Bible says that He was born by the Spirit, 09:14 that He was led by the Spirit. 09:16 The Bible even says He offered Himself 09:18 through the eternal Spirit 09:20 and then the Bible says in Romans 8 09:21 that He rose by the Spirit. Come on now. 09:23 So you see that Jesus lived His life living, 09:26 moving, breathing by the power of God's Spirit 09:29 and the same life He offers to us. 09:31 You see on your road to help on this 28 day challenge. 09:34 Twenty eight day journey. 09:36 God is taking it so He can 28 days give you more, 09:39 28 days give you more until your cup runneth over. 09:41 Come on now. 09:43 He wants your road to health to be a human effort 09:44 and a divine effort combined in one. 09:46 And so, friends, I would encourage you 09:48 pray for the Spirit. 09:50 Remember, each day 09:51 not only starting in these 28 days 09:53 but for our life experience. 09:56 God wants to pour out His spirit in our hearts. 09:59 And it might be strange to some of us. 10:00 We may have never heard that concept before. 10:02 But just know that God convicts us. 10:04 That little small voice that speaks to us, 10:06 that's the Spirit of God 10:07 and you can ask God's Spirit to help us 10:10 in whatever thing that we go through. 10:12 So in this whole challenge, these 28 days, 10:15 how can the Spirit help us, Chef Law? 10:16 Well, the first and the most important thing 10:18 I want to say about the Spirit. 10:20 I want to introduce him the way Jesus introduced. 10:22 Right now you've been going through a lot of changes. 10:25 You've been on a road it might seem difficult, 10:27 but when God sent His Spirit, 10:29 He gave Him a specific name 10:30 and he called that Spirit the comforter. 10:33 And so if there's mental challenges 10:34 you're going through, 10:35 if there's physical challenges on these 28 day challenge, 10:38 if the road is getting tough 10:39 and it seem like it's going to be long, 10:40 not only does God want to give you His Spirit and power 10:43 but He wants to give it so it comforts you. 10:46 We're going back to that word peace again. 10:47 He wants you to have peace during these 28 day challenge. 10:50 And every day that passes by is another layer 10:53 on the great brick built over your life 10:56 that God wants to layer on peace in your life. 10:59 To give you rest, 11:00 to give you, to give you rest from your problems, 11:02 to give you rest from anxiety, to give you rest 11:04 from any troubles that you're having, 11:06 not only does the Spirit want you to accomplish 11:09 the 28 day challenge, accomplish your health, 11:12 accomplish any other aspect in your life, 11:14 while you're accomplishing it, 11:16 He wants you to have a certain mood, 11:18 a certain mind state 11:20 and a certain peace about your life. 11:23 So as you move through this 28 day challenge 11:25 and also as we continue to read the Book of Matthew, 11:28 ask the Lord for the comfort of His Spirit, 11:30 so you can have peace and rest. 11:38 Hey, friends, we're moving right along, 11:40 and right now we are again at the "O". 11:42 And the "O" stands for Organization. 11:46 I tell you the FORK system is coming together. 11:48 We're right here and we're moving right along 11:50 day number 14 of our challenge, 11:52 and right now we're the last day of our kitchen tools. 11:57 In this rep, this episode is gonna talk about our griddle 12:01 and the griddle, Chef Law, is going to be exciting. 12:03 I love the griddle, man. I love the griddle too. 12:04 Come on, now. 12:06 I tell you this is a really inexpensive tool 12:07 that it takes maybe like $20. 12:09 You can get a really inexpensive griddle. 12:11 That's under $20. 12:12 Okay, under $20 and you can have a tool 12:13 that can help to save you again time and what? 12:16 And money. 12:17 Come on now, kitchen automation equals kitchen organization. 12:21 All right, that's what I'm talking about. 12:22 So let's talk about this griddle, okay? 12:23 Now we noticed here now, 12:25 you and I work in restaurants, right? 12:26 I work, yes. 12:28 Okay, so when we work in the restaurant, 12:29 we normally have what we call a flat griddle, right? 12:30 Mm-hmm. 12:32 It's like a flat griddle, we call it, right? 12:33 A flat griddle. 12:34 A flat griddle kind of so, but the flat griddle has a what? 12:36 A nice hot plate on it. 12:37 And it's normally anywhere from four feet 12:39 maybe sometimes as low as two feet, right? 12:41 Right. 12:42 And we can spray it down, 12:44 put all of our vegetables on it, 12:45 and it comes out. 12:46 I mean, you can put anything on it, 12:48 saute your pancakes. 12:49 You can put your onions, and your peppers, 12:50 and anything you want that can saute 12:52 and it comes out, I mean, just so perfect. 12:55 Nice. 12:56 So what they created is a little tool 12:57 called the griddle. 12:59 We can get the same effect what? 13:00 Right at home. Right at home. 13:01 I'm talking about restaurant quality food 13:04 right at home. 13:05 Come on now, so get us started. 13:07 So how can we use this tool? 13:08 Tell us a little bit about this? 13:10 All right, so first what you want to do is 13:11 it comes with an attachment. Okay. 13:13 So you wanna plug this in. 13:14 Plug it in? 13:15 Because you need power. Exactly, exactly. 13:17 It's like connecting to the load. 13:18 You gotta be plugged in to get the power, okay? 13:20 Come on, you got to plug that. 13:21 Come on now, with that faith, come on, I like that. 13:22 So once you plugged in to get the power, 13:24 then it gets hot. 13:25 It gets hot. It gets nice and hot. 13:26 Come on now, you're talking about adding plug 13:28 into the power and that can get hot. 13:29 Just like you can plug into the load 13:31 and be a hot Christian. 13:32 God, I like that, I like that. 13:33 And then you got to spray some. 13:35 And them I'm gonna spray on here. 13:36 And what you gonna spray on there is oil. 13:38 Come on now. 13:39 Then you got to spray some oil on it. 13:41 Oh! God, he talks about that Holy Spirit, right? 13:42 Let's spray some oil on all of that. 13:44 Come on, now I got some, 13:45 we got some vegetables on there cut up. 13:46 Got vegetables there on the top of the recipes 13:48 there should I say. 13:50 Just like that. Oh, it's looking real good. 13:52 We're gonna chop up just like that. 13:53 That is squash. I like that. 13:55 We're gonna chop up a couple of these onions here. 13:56 I like that. Oh, yes, sir. 13:57 Come one now. 13:59 When you hear that sizzle, 14:00 that means you know you're cooking. 14:01 Now you're cooking. Come on now. 14:03 You're cooking, do you hear that? 14:04 That's it. Okay. 14:06 I like that. 14:07 So the great thing is that 14:08 you can take a lot of different ingredients 14:10 on the griddle. 14:11 And the great thing is like things like 14:12 wrasse can be put on here and to kind of brown them. 14:14 You can put again 14:15 all your different types of vegetables. 14:16 I mean, it can go as much as you want. 14:18 It also, it makes a great, great for grilled cheeses. 14:20 Oh, that's true. You've kids at home? 14:21 Like, I got three daughters, we like real cheese, 14:24 we want to use the vegan cheese like we say before, 14:27 put it right on the griddle. 14:28 You can make it brown around the top. 14:29 How about pancakes? Great for pancake. 14:31 Pancakes, I tell you, man, omelets. 14:32 Omelets. 14:33 We're gonna tell you 14:35 how to make a vegan omelet, man. 14:36 Vegan omelet is coming, you don't wanna miss that. 14:37 You don't wanna miss the vegan omelet. 14:39 So again 14:40 all these things are going right on top of this griddle, 14:42 we turn it down just a little bit here. 14:43 And again the key to this is that again, 14:44 you wanna layer the flavors on here 14:46 even on this we're not going to do it right now, 14:47 later on we will. 14:48 We can throw our seasons on top of this. 14:50 Right. 14:51 We can this, I mean, just layer the flavors right in there. 14:53 So it's really exciting what you can do with this. 14:54 And it's nice because since it's a whole hot plate, 14:56 when the food cooks on it, it gets even distribution. 14:59 Exactly, even distribution, okay, 15:00 a little different in the pan like here, right? 15:02 Right. 15:03 This is a skillet, right? This is a skillet. 15:05 And again, 15:06 you normally got to kind of keep turning it and turning it 15:07 on this right here, 15:09 automatically kind of has that effect. 15:10 It has that effect. 15:11 You got to move the food around it. 15:13 Exactly, exactly, exactly, just move it around. 15:14 It's like so, again, friends, 15:15 we're learning about kitchen organization. 15:17 These tools are so important 15:18 because it's gonna help you to save time and money. 15:21 And we like to say 15:22 kitchen automation equals kitchen organization. 15:26 And these things, friends, if you practice them now, 15:29 I tell you it's gonna be lessons for a lifetime. 15:33 So remember, 15:34 get in your kitchen and get organized. 15:43 Well, friends, we're moving right along. 15:44 We've come down to the "R" in the FORK system, 15:48 and the "R" stands for Recipe. 15:50 And I'm about to give you something to chew on. 15:53 And that's right, something to chew on. 15:55 We're about to make a delicious, 15:57 when I say delicious, 15:58 I'm talking about a delicious meat substitute. 16:01 And it's called the mighty Mac. 16:03 And we can take this mighty Mac, 16:05 put it into a sandwich, you can slice it, 16:07 you can dice it however you want. 16:08 It can be used in stir fries, on pizzas. 16:10 I mean, this meat substitute is something that 16:12 you want to learn how to do. 16:13 'Cause remember, we're trying to go vegan. 16:16 Vegan means, guess what? 16:17 Meat free, and sometimes that sounds 16:19 kind of sad to some people. 16:21 But I tell you, 16:22 when you reduce that cholesterol, 16:23 when you start losing some of that. 16:25 So as a friend of mine says 16:26 dropping some of those blessings. 16:28 You're gonna find that, 16:29 you're gonna be excited because you're gonna look good, 16:32 feel good, and all of that good stuff. 16:35 So let's go ahead and read our ingredients. 16:59 I tell you, friends, this is gonna be good. 17:02 And again I wanted to just make a note here that 17:04 each of these ingredients have a purpose, 17:08 again each of these ingredients have a purpose. 17:11 And again, we're gonna talk about the garbanzo beans. 17:13 The garbanzo beans kind of gives, 17:16 I guess, you can say that nice filler, 17:17 it's kind of like the meat of the, 17:20 of the mighty Mac. 17:21 If you understand where I'm coming from, 17:22 it's the meat of the mighty Mac. 17:24 And so this is gonna be the base ingredient for this. 17:25 We're gonna add a little bit of walnuts as well. 17:27 We have some walnuts here, and the walnuts, 17:29 I like to say is really neat 17:30 because it's gonna kind of give 17:31 a nice kind of more meaty texture 17:33 to the recipe. 17:34 So we're gonna chop those up, dice them up, 17:36 and throw them in the recipe. 17:37 And I tell you the walnuts again 17:38 gives a nice little meaty kind of texture 17:40 to the recipe. 17:41 The oats again, we talked about the oats previous. 17:43 And we said that the oats is good 17:44 because it's like a binder. 17:46 And again, there's some other ingredients 17:48 we're gonna learn about in the future 17:49 on how to bind our meat together. 17:51 But we're gonna use oats for this recipe, 17:53 and again it's gonna bind it together. 17:55 We also have some seasonings here 17:57 which they give some flavor to it. 17:59 We have some onions. 18:00 We have some Bragg's liquid aminos 18:02 and a little bit of salt. 18:03 So I'm gonna go ahead and get started here, 18:05 I'm gonna slice these onions up. 18:07 Just like this, slice them up. 18:11 Slice them up just like that. 18:12 And I'm actually gonna put these 18:14 on to our griddle here. 18:18 And so remember last episode, or last section of this show, 18:21 we talked about in the organizational section. 18:22 We talked about our griddle. 18:24 And we're gonna use the griddle on this recipe, 18:26 believe it or not. 18:27 So I'm gonna go ahead and get those on, 18:29 just like that. 18:31 We're gonna saute those up nice and fine 18:35 and make them look really, really good. 18:38 It's gonna be delicious, a little oil on here. 18:43 All right, so we're gonna get that started right there, 18:46 and next what we want to do is 18:47 mix all the rest of these ingredients 18:49 right inside of our blender. 18:50 All right, so put the garbanzo beans in here, 18:52 garbanzo beans. 18:54 We have our chicken style seasoning. 18:56 We have our salt here, and then we have our Bragg's, 19:00 and then we're gonna put some water 19:02 right in here as well, 19:03 and turn this into a paste. 19:06 All right, so remember, friends, 19:07 if you don't have a blender, 19:09 go out and get a blender because again, 19:11 it's a key ingredient 19:12 for our key tool for your kitchen. 19:15 So I'm gonna go ahead and blend this up. 19:16 Okay? 19:19 All right, about 30 seconds. 19:37 Looking good, 19:39 it's looking really, really good. 19:40 All right, so that's just about right. 19:43 Again we're gonna have a nice, 19:44 simple, kind of like a nice paste. 19:47 And we're gonna put the oats right into this 19:49 and that's gonna give it that binding, 19:51 that binding power. 19:52 And again, friends, we wanna be bound. 19:54 We wanna be bound to Jesus. 19:56 So let's go ahead and put this right into here, okay? 19:58 Put this right in here, actually take this water out. 20:02 We're gonna put 20:04 the rest of this right inside of here. 20:06 And we're gonna put the oats right into this as well. 20:08 We'll move this out of the way. 20:11 Put the oats right in here, 20:13 and this is gonna bring it all together. 20:16 And then we're gonna throw some oats, 20:18 I mean, throw these onions on top of here, 20:20 and throw those right into here. 20:21 Oh, man, this is gonna be good, really good. 20:23 I'm telling this is gonna be really good. 20:25 All right, 20:26 throw that right on top of there just like that. 20:28 And we're gonna start mixing this together. 20:29 And again, 20:31 now we're gonna have our patties that we can form. 20:33 And again the oats is gonna, 20:35 again it's gonna suck up all of that liquid. 20:37 It is gonna nice and turn this into a nice, 20:39 simple patty that we can make this into, okay? 20:42 Just like that, all right. 20:43 And great thing is oats is a powerful binder 20:47 because it sucks up all the liquid 20:48 and what happens is that as it sits even longer, 20:51 it kind of becomes more, 20:53 you can work with even better, 20:54 it kind of becomes more 20:55 able to shape into different shapes 20:57 how you wanna do it. 20:58 So again, if you want to let it sit 21:00 for 10 to 15 minutes, 21:01 it's gonna be able to be shaped into meatballs 21:03 and other different type of shapes 21:04 you like to do it in too. 21:06 So here we go, almost done here, okay? 21:08 So what am I gonna do? 21:10 I'm gonna go ahead and take these, 21:13 put some on the griddle here. 21:16 Just like this, 21:17 and again we can cook these right on the griddle. 21:20 It may take about 10 minutes on each side 21:23 or you can also put it 21:24 right inside of the oven if you like, 21:26 however you want do it. 21:27 I'm gonna go ahead and form these really quickly 21:28 into a simple little, kind of, 21:30 like almost like a sausage patty size. 21:32 All right, just like that, 21:34 really simple to do, just like that. 21:38 You can spin right on the griddle 21:39 just like that, I'm gonna turn this up. 21:40 All right, so it's really simple, friends, 21:42 really, really simple. 21:44 It's really easy to do. All right, so there you go. 21:47 Got them right on the griddle, 21:48 just saute in. 21:50 All right, you can make them again any shape you like. 21:52 You can make big patties, small patties. 21:54 I did little almost like a sausage type 21:56 of a little small sausage patty kind of texture right there. 21:59 All right, now I have some finished product here. 22:01 I wanna get these out, some finished product here. 22:03 I'm gonna get these out. 22:04 And I tell you, friends, it looks exciting. 22:06 It looks really exciting. 22:08 We have some finished products here 22:09 made us a nice little burger shapes. 22:11 And this is the finished product here. 22:12 We have again we call our mighty Mac. 22:14 You can slice these, you can dice them, 22:17 you can even crumble them right now, 22:18 and put 'em inside of your spaghetti 22:19 however you like it. 22:21 It is delicious. 22:22 It doesn't matter, friends, you can have fun 22:24 making these delicious meat substitutes. 22:26 And I tell you once you start get in the kitchen 22:28 making these things, 22:29 you're gonna find 22:31 that you're not eating any cholesterol. 22:32 You're not eating a lot of that fat, 22:34 and you're gonna find as you're gonna feel lighter, 22:36 you're gonna feel good, 22:37 and you're also gonna look good and all of that good stuff. 22:46 Friends, we've come down 22:48 to the last part of day number 14. 22:51 And I'd like to say we've come to the half time, 22:53 but I tell you it's exciting because we made it this far, 22:56 but we have this section now, we're talking about the "K". 22:58 You know, what the "K" stands for. 23:00 The "K" stands for Knowledge. 23:03 And we have to ask God to give us this knowledge. 23:05 And I tell you, if we ask him, he will always give us things 23:08 that's gonna help us in our life. 23:10 And, you know, I've invited my good friend here 23:12 to talk about this knowledge. 23:13 You know who he is. 23:14 He's my good buddy here Chef Law. 23:16 What's going on, Chef Law? How you doing, Chef? 23:17 How you guys doing out there? 23:18 So now we're gonna be talking about these questions 23:20 to recap what we've been learning now. 23:21 We got some questions and we got some answers, 23:22 and we want to see 23:24 how much you guys remember it. 23:25 Come on now, so go ahead and start it. 23:27 So let's just start with our first question, 23:28 question number 1: 23:29 In our own strength, we can do everything. 23:32 You know, sometime we wake up in the morning, it feels like, 23:35 you know, we can get in the shower, 23:36 we can get in the car, we can go to work, 23:37 we can make the money so it feels like 23:39 we got a little bit of strength on. 23:40 And, you know, I tell you that, that whole idea that we can, 23:42 we can do it, we can do it ourselves, 23:44 or I can do it. 23:45 A lot of times we find ourselves, Chef Law, 23:47 in a lot of problems, don't we? 23:49 Oh, yes. I found myself in a whole lot. 23:50 Come on now and, friends, 23:51 it's important to get this point 23:53 because again many times we feel that we can do it. 23:55 Sometimes we feel that we can do it 23:57 and we forget about the one who helps us to do it. 23:59 The one who gives us the power to do it, 24:01 so the answer to this question, 24:02 what's the answer to this question, 24:04 Chef Law? 24:05 Answer to that question is a big resounding false. 24:07 Come on now, all right now. That's right. 24:09 In the strength of God, we can do every thing. 24:12 That's it, that's it. Come on now. 24:13 So now let's look at question number 2: 24:15 What type of leavening was used in a rosemary corn muffins? 24:20 A, yeast, B, baking powder, or, C, baking Soda. 24:25 And that seems like a little tough one. 24:26 That's a nice little question, 24:28 you know, we have some bakers out there, right? 24:29 That, you know, 24:31 some of y'all might like going into the kitchen, 24:32 so this is a good trick, tricky question, 24:34 but not too tricky. 24:35 We made a muffin, right? 24:36 And typically muffins... 24:38 We made a good muffin. 24:39 A good, and that was it, man, 24:40 that muffin was really delicious. 24:42 That rosemary was nice little dab in there, 24:43 but believe it or not again, usually when you make bread, 24:46 you normally use what kind of leavening? 24:48 When you usually make bread, you use a baking soda. 24:51 What? Chef Law, what? 24:54 Man, Chef Law, you should know this answer. 24:56 When you normally make bread, friends, 24:58 you normally have to use yeast. 25:00 Yeast is the normal, 25:01 so I don't know what Chef Law 25:02 is thinking about it right here. 25:04 So the bread is not, is raised with the yeast, 25:05 and the muffin is typically, Chef Law, 25:07 believe it or not? 25:08 It's not raised with the baking soda 25:10 but it's risen typically with the what? 25:11 It's raised with. 25:13 Come on now, what's answer, Chef Law, help me out Brother. 25:14 Come on. 25:16 No, I'm learning just like all of you guys. 25:17 So... 25:18 All right, the answer is, friends, 25:20 out there is baking powder. 25:21 And we encourage you all when you get the baking powder, 25:23 you wanna make sure, 25:25 you use the aluminum free baking powder. 25:27 And that's the better baking powder, 25:28 doesn't have the aluminum 25:30 which again is not good for the brain. 25:31 We want to keep those brain cells, 25:33 so anyway let's go to question number 3, Chef Law. 25:34 Go for the digestive system. There you go. All right. 25:36 Let's go to the third question. 25:38 Question number 3: Is the griddle 25:40 is an excellent tool 25:42 for sauteing your vegetables? 25:43 Is this true or is this false? Come on now. 25:46 So is the griddle multifaceted? 25:48 You could use it for different things. 25:49 You can definitely use with different things 25:50 but I tell you, it really helps to expedite 25:52 some things in the kitchen. 25:53 And I tell you, friends, if you have a griddle, 25:55 if you don't have one, 25:57 I should say go buy it because I tell you, 25:58 it's gonna save on your dishes, 26:00 It's gonna save on your time, 26:01 but the answer to this, Chef Law, 26:03 what do you think it is, Chef Law? 26:04 I think that the answer would be true. 26:06 That's right. You're exactly right. 26:07 Griddle does this thing. 26:09 The griddle does this thing, 26:10 so remember you can get any of those vegetables, 26:11 your broccoli, you can get your squash, 26:13 you can get your asparagus, 26:15 you can even use things, believe it not, 26:16 like Brussels sprouts, 26:18 any of those things you can season it up 26:19 with little olive oil, 26:21 little bit of flavor, little bit of seasoning, 26:22 put it on that griddle. 26:24 Let it just brown on that griddle. 26:26 And get a little sizzle on there, that's right. 26:29 And we talked about layering those flavors, 26:31 you can add that nice flavorings on there. 26:33 And I tell you, you're gonna have something 26:34 that's gonna taste good, that's gonna look good, 26:36 all that good stuff. 26:38 You know, what I'm talking about? 26:39 You're gonna feel good. There you go. 26:40 And it's good, it saves you time, 26:42 'cause you could cook other things 26:43 on the stove as well. 26:45 Exactly, exactly, exactly, so, friends, 26:46 again our whole point of why we are here? 26:48 We want to you again 26:50 to experience God's beautiful health plan. 26:52 These 28 days, 26:53 we have reached the half time point. 26:55 Halfway point. 26:56 Come on now. It's half time. 26:58 You know football games. 26:59 You know, they have the what? 27:00 The halftime. 27:02 The basketball games, they had what? 27:03 The halftime, sure. 27:04 They normally have a show when they do, 27:06 but we're not here to have a show, 27:07 we're here to say, "Praise to the Lord." 27:09 Yeah. 27:10 Well, he is there, amen, hallelujah, amen. 27:11 I'm getting too excited to hear, friends, 27:13 but you understand where I'm coming from. 27:14 Again, we had to thank God that he's brought us this far. 27:17 Again, the journey at times seems tough. 27:19 The road seems that sometimes it almost seems impossible. 27:22 You might be feeling like, 27:23 "Man, this is a lot of information." 27:24 You might feel that man, 27:26 I'm not just getting it just so, 27:27 but remember it doesn't matter 27:29 how it might be going in a sense today. 27:31 Just pick it up tomorrow. 27:33 Again, this is the journey that again 27:34 we're trying to establish habits, 27:36 Chef Law, that's gonna last for a lifetime. 27:37 What do you think about that? 27:39 Last for a lifetime, I think, that's exactly right, 27:41 but I got to disagree with you on the halftime show. 27:44 We all gonna have a halftime show. 27:45 It's going to show the power of God, 27:47 and we're so happy. 27:48 We made it to this point 27:50 that we want you all to shout hallelujah. 27:52 Amen, hallelujah. 27:53 And this is like a depositor reminder 27:56 that God's gonna, 27:57 he bought you halfway, 27:59 and so he's gonna bring you through the rest of the way. 28:00 Come on now. 28:01 So it's alright for you to get up 28:03 and have a little halftime. 28:04 A little halftime. 28:05 Come on, little halftime, all right. 28:07 You know how we do it, friend. My name is Chef Chew. 28:09 And my name is Chef Lawson. 28:10 And as we always say, 28:11 gonna give you something to chew on. |
Revised 2017-05-04