Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000017
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00:30 Hello, friends, my name is Chef Chew
00:32 and as we always say, 00:34 "Gonna give you something to chew on." 00:36 Well, we have reached day number 17 00:39 of the Chew's Challenge. 00:41 And I tell you, friends, we've been having so much fun. 00:44 But you know how we like to do it, 00:46 we like to get right into the kitchen, 00:47 we like to get our hands dirty. 00:48 It's the day we gonna get off popping, 00:50 we gonna start popping some stuff. 00:51 And I got my good friend Chef Law. 00:53 How you doing, Chef? 00:54 And we're gonna be popping today, Chef Law. 00:55 How are you all doing good out there? 00:57 I was going... yeah, yes, yes. Popping with the popcorn. 00:58 That's right, popping with popcorn. 00:59 Well, what kind of popcorn we got here? 01:01 The great thing is, 01:02 man, we got two different flavors today, man. 01:04 So we got two for one special today. 01:05 Two for one special. 01:06 You got it, man, two for one special. 01:08 What we're gonna be doing, 01:09 we're making actually a delicious caramel popcorn. 01:10 And we also have a garlic not so butter popcorn. 01:13 Not so butter. Not so butter. 01:14 And that's like garlic not so butter, you know. 01:16 All right. We got to veganize it. 01:18 You know what I'm saying? Yes, yes. 01:20 So we're going... Making nice and healthy. 01:21 Exactly, exactly, so... 01:22 But still tasting good. 01:24 So, yes, that's right, that's right. 01:25 So go ahead and read the caramel popcorn recipe 01:27 if you can, please. 01:28 All right, let's read the caramel popcorn recipe. 01:38 All right, so they are the ingredients 01:40 making the caramel popcorn. 01:41 And we're gonna be using some interesting ingredients today. 01:43 We have our peanut butter, obviously, 01:46 a nice healthy source of fat. 01:48 Okay? Okay. 01:49 A nice healthy source of fat. We also have... 01:50 Some protein in there too. 01:52 It's actually protein... yeah, there you go. 01:53 And you know about that 'cause you've been working out. 01:55 You know, you've been having the protein peanut butter 01:56 shake, don't you? 01:57 Yeah, I try to get a little something. 01:59 You know what I'm saying. Even I'm catching up. 02:00 You know what I'm saying? I see you, I see you. 02:02 Anyway... 02:03 You got all ways to go, but I'll see you. 02:04 Okay, did you see how he treat me on here. 02:06 It ain't right, but it's all good. 02:08 Right here we got some molasses, 02:09 some of you all might not know, this is unsulphured molasses. 02:12 Unsulphured. 02:13 People probably have heard of blackstrap molasses. 02:15 Okay, so this is... 02:16 Talk to me about the unsuphur, what's the... 02:17 Okay, so it's great. 02:19 Obviously, molasses is known to be very high in iron, 02:20 but this is actually not the blackstrap molasses, 02:23 it's unsulphured so it doesn't have that bitter bite 02:25 like the blackstrap molasses has. 02:27 Okay. All right. 02:28 So we're gonna be using this as kind of a... 02:29 it's a type of a sweetener. 02:31 Again, they feed it to cows, 02:32 but you know we're not cows, obviously, 02:34 but it's okay, right. 02:35 We're gonna use it today. We're gonna use it today, man. 02:37 So we're gonna get this started really quickly. 02:38 Okay, go ahead. Okay. 02:40 We're gonna put the peanut butter 02:41 and the molasses, okay. 02:43 Okay. Right on this pan. 02:44 And what we got to do, we're gonna be heating this up 02:46 and we're gonna turn this almost like a, 02:48 almost like a sauce. 02:49 Like a paste. 02:51 Not a paste. Not a paste? 02:52 It gonna be more liquidy, more like a sauce. 02:54 Okay. More like a sauce. 02:55 And what happens 02:56 when the molasses kind of heats up, 02:58 it kind of gets more lucid. 02:59 It kind of starts to kind of like get more watery, 03:02 I won't say watery but kind of... 03:04 more liquidy, if that can make sense. 03:05 Right. This is kind of hot right now. 03:07 All right, let me turn this down a little bit. 03:11 All right, so you can see right here. 03:13 You all can see that it's coming down, 03:16 so I'm mixing it right into the... 03:18 Let me get that right here if you can. 03:20 All right. 03:22 There we go. 03:24 All right, so we got that right there. 03:26 Add little bit of oil in here. 03:28 Sometimes you may have to add little oil 03:29 in this case is just too little, too thick. 03:31 Okay. A little oil. 03:32 All right. 03:34 So there we go. 03:35 So I'm gonna let that sit for a while, okay. 03:37 Okay. Let that sit. 03:38 And what we're gonna do, 03:39 right here we have our popcorn popper. 03:41 That smells good from here. 03:42 Now the great thing it smells really good, that popcorn, 03:43 I mean, that caramel, the peanut butter, 03:45 and molasses, kind of makes it like a caramel flavor. 03:46 It's not the exact caramel you get in the stores, 03:48 it's a lot healthier than a normal caramel. 03:50 So this is nice healthy one. 03:51 Exactly, so popcorn popper, we're gonna put that in there. 03:54 We're about to start popping, man. 03:55 Is that okay? Let's do it, man, Let's do it. 03:57 All right, so let me go ahead, let me go ahead 03:58 and put this on, if you don't mind. 03:59 All right. 04:01 Oh, there we go. 04:02 That's how you do it, right. 04:03 That's how you do it. There you go. 04:05 Let it pop, right. Let it pop. 04:06 Is that the right way to do this, friends? 04:08 Of course, this is not the right way to do it, okay. 04:10 So we're gonna put a top on here now. 04:11 But... 04:13 Man, does that come off? Come on now. 04:14 Hold up. I can't get this on here right. 04:15 Okay, here we go. Is that right there? 04:19 That's it, you probably need something 04:20 to catch the popcorn, don't you? 04:21 Man, oh, man. I tell you. 04:23 You didn't get the right tools for me, man. 04:25 You know what I'm saying. 04:26 I asked him to get the right tools 04:28 but he didn't even get me the top. 04:29 I don't know what to say so, since we didn't have it, 04:31 I got to do it right here for you. 04:33 We already got it pre-made. 04:34 Is that okay? That's good. 04:35 All right, so we already got it pre-made. 04:37 That's good. 04:38 We're gonna put the popcorn popper to the side 04:39 'cause somebody forgot the top. 04:41 Because it didn't pop right. Exactly. 04:42 Somebody forgot the top. 04:44 So I'm gonna add little more oil in here 04:45 just to kind of get it more loose. 04:46 Okay. Okay. 04:48 This is what we're gonna do now. 04:49 How long you wanna cook that for? 04:50 It's just to get it... 04:52 almost just to get it melted really. 04:53 Okay, so as long as it melts in there. 04:54 Just to get it melted, exactly. 04:56 Okay. Just to get it melted. 04:57 Okay. Okay. 04:59 Just to get it melted. 05:00 All right, so what I'm gonna do now, 05:01 we're gonna add this right into the popcorn. 05:03 Mmm. 05:04 Like that. 05:05 All right. 05:07 Now go ahead and stir that up for me if you don't mind? 05:08 Okay. 05:10 I'm gonna pour it in a paper bowl. 05:11 You pour it inside a paper bowl. 05:12 Okay, there you go. Pour inside the paper bowl. 05:14 Just have to stir. 05:15 All right, go and put it inside a big bowl. 05:16 Stir it up. 05:18 So he's stirring that one for us, friends. 05:19 So we got the caramel popcorn, 05:20 will get his hands inside of that, 05:22 and that's gonna come out really tasty, okay. 05:23 Right here what I have, right here next, 05:25 we have our non to butter popcorn. 05:26 We can pour the ingredients off of this if you can, please. 05:27 The not so butter popcorn. 05:29 Okay so right here we have: 05:38 So this is what we have for the yummy 05:40 not so butter garlic popcorn. 05:42 And so we gonna add our ingredients, 05:44 we have a little bit of our garlic right here, of course. 05:46 We gotta have some garlic, right, Chef Law? 05:48 The garlic and onions you always got to have it. 05:49 That's looking really good, brother. 05:51 Oh, yeah, it's looking good. 05:52 We got the chicken, the chicken style seasoning, 05:53 I'll put that right inside there just like that. 05:55 And on top of that, man, 05:56 that's gonna be really, really good. 05:58 Not so butter. Not so butter, man. 05:59 So the garlic and the olive oil 06:01 is gonna give that buttery flavor 06:02 with the chicken style seasoning, 06:04 and that's gonna give that nice buttery taste, man. 06:06 And pour it just like that. All right. 06:08 Then we have the parsley 06:09 gonna go right on top of that just like that. 06:11 Oh, this is looking so good. 06:12 I don't know what you all thinking. 06:13 So you already got that mixed up. 06:15 I'm gonna put little more oil on that. 06:16 Just gonna mix this up just like that, man. 06:18 Come on, y'all. Come on, y'all. 06:20 Y'all don't know about this. 06:22 Come on now. 06:24 Got some good looking popcorn. 06:26 Come on now, so I guess that bowl's for you 06:29 and this bowl is for me. 06:30 Until I get tired of this bowl. Come on, all right. 06:32 Then I'm gonna get some from your bowl. 06:33 All right, now, come on now, so... 06:34 All right, so we're gonna go ahead and get a bite of this. 06:36 Okay. Come on now. 06:37 I'm gonna get some of the garlic, 06:38 you tell me how yours taste, all right? 06:40 All right. I'll let you know. 06:41 Let's see how this is tasting. 06:46 That's good. That's a nice substitute. 06:49 I'm popping away, y'all. 06:50 This is some, some, some kind of good. 06:53 Some kind of good. That's what I'm talking about. 06:54 Not so butter popcorn, 06:56 then we have the caramel popcorn. 07:04 Well, friends, we've come down to the "F" in the FORK system. 07:07 You know the "F" stands for Faith. 07:09 But I tell you, we just enjoyed some yummy, yummy popcorn. 07:12 Wasn't it delicious? 07:14 Well, you didn't get to try but hopefully you can. 07:16 But notice, when you make popcorn, 07:18 the popcorn kernels have to go inside the popcorn popper 07:21 and understand this, it has to go in the popcorn popper. 07:24 And today, friends, 07:26 we have to learn how to go inside of Christ. 07:28 And we're talking about today in our Faith section, 07:30 we're talking about walking in Christ 07:33 and we wanna be like the popcorn 07:35 that goes in the popcorn popper. 07:37 And I got my friend today 07:38 who's gonna show us how we can walk in Christ. 07:41 Amen. How you doing, Chef? 07:43 Come on, Chef Law, we're gonna be popping today, brother. 07:44 Come on now. 07:46 Let's talk about popping in Christ, brother. 07:47 Come on now, what are we talking about? 07:48 Let's go to our text. 07:50 All right, all right, that was easy. 07:51 Let's break it down. 07:52 It says, Colossians 2:6, 07:54 "As ye have therefore received Christ Jesus the Lord, 07:57 so walk ye in him." 08:00 Now you know I was talking about that popcorn, man. 08:03 You know that yummy popcorn we just had earlier on. 08:05 Now what does it mean to walk in Christ, 08:08 what are we talking about here? 08:10 When the Bible says to walk in Christ, 08:11 it means to live as He lived. 08:14 Anytime you understand the Bible, 08:15 and you're trying to understand the scripture, 08:17 it's good to go to the Bible, because it explains itself. 08:20 Amen, amen. 08:21 And so since we're doing our 28-day challenge, 08:24 we'll go back to one of the first days we did 08:26 and we read a scripture that said, 08:28 "If any man be in Christ is a new..." 08:32 Creature. "Is a new creature." 08:33 That's right. Amen. 08:34 So just like Jesus had to come down to this world 08:36 and get created as it were and then put on human flesh, 08:40 so when we're in Him, we get created, 08:42 we become a partaker of the divine nature. 08:46 So again, we're referring back to the very first day. 08:49 If any man be in Christ, he is a new creature, 08:52 so we have to be by God's grace, 08:53 we all, if we asked Him, we become a new creature. 08:57 But now, friends, 08:58 we have to now start walking with Him, 09:00 He's made us new but it doesn't stop 09:02 or it doesn't just stop with being made new, 09:04 we have to what? 09:05 Walk with Him. 09:06 So break it down for us, Chef Law. 09:08 What are we talking about here? 09:09 Well, it says, "As you received Him, 09:11 walk ye in Him." 09:13 And so the way you received Him 09:14 is the way you continuously walk in Him. 09:17 And that word walk is a very particular walk, 09:19 it means to pass on, to conduct. 09:22 So the Lord wants you to conduct your life 09:25 just the way you receive Christ at the first time. 09:28 And the Bible says 09:29 that, "Christ may dwell in your hearts by faith." 09:32 Amen. Come on now. 09:33 And you receive Christ by putting all your faith 09:35 and all your trust into Him, 09:36 but it wasn't just faith 09:38 where you sat back and did nothing, 09:39 'cause once you receive that faith in Christ, 09:41 you also receive the power to walk in Him. 09:44 So faith and power, 09:46 and as you live your life day-by-day 09:48 in the same faith and power, in Christ, 09:52 you will become a new creature day by day. 09:56 And, friends, when we look at this in comparison to, 09:59 I guess, our health walk, you know that Christ, 10:01 He was very intentional about His health. 10:04 Christ, He took care of Himself, obviously, 10:06 He says that our bodies 10:08 are the temple of the Holy Spirit. 10:09 And so we understand that Christ, 10:11 He is the one again who formed us. 10:13 So when we understand this, we have to do what? 10:16 We have to walk in His ways, walk in His plans. 10:19 And again, Christ's plans are what? 10:21 Are His... found in His what? 10:22 Found in His word. In His word. 10:24 And so remember, faith cometh by hearing 10:26 and hearing by the what? 10:27 By the word of God. Amen. 10:29 So tell us so any other points you wanna give us 10:31 on what it means to walk in Christ, 10:33 any other points you want to give us? 10:34 Friends, we're talking about having faith in Christ 10:37 and power in Christ. 10:40 So as you receive Christ Jesus walk ye in Him. 10:43 So as we're going through this 28-day challenge, 10:45 we're on day 17 10:47 and we want you to read Matthew 17. 10:49 Now this is a powerful chapter. 10:51 Christ is on the mountain about to be transfigured. 10:54 And we want you to walk in Christ 10:55 and be changed and be formed into His image. 10:58 And He's given you the faith and the power to do so. 11:01 What do you think about that, Chef? 11:02 I tell you, that transfiguration process, 11:04 I mean, Christ was in His Father. 11:07 You know, so we look at Christ as what? 11:09 As our example. 11:10 And so, friends, again, 11:12 Christ is our number one example. 11:13 When we understand who Christ is, 11:15 Christ came to this earth and humbled Himself, 11:18 but He relied completely on His Father, 11:20 and He was in essence in His Father. 11:22 And so for us, friends, if we need the extra boost, 11:25 if we need power, 11:27 we wanna have that daily experience of joy in life 11:31 just know that we can be in Christ. 11:33 And I like to say like that popcorn we had earlier, 11:35 Chef Law, that yummy popcorn. 11:37 I can't get it off my mind, man. 11:38 I mean, when you think about the popcorn, 11:41 the popcorn kernel, it just goes inside, 11:43 inside of the popcorn popper, and then when it goes 11:47 inside of the popcorn popper, it does what? 11:50 Pops out, fluffy and delicious and good. 11:53 And, friends, we can experience that today. 11:55 We go inside of Christ and we're gonna pop out 11:57 with that joy, with that life, and that love. 12:00 And I tell you, friends, it's gonna be so, 12:02 so some kind of good. 12:04 I tell you, let's have faith in Christ. 12:13 Well, friends, we're moving right along. 12:15 We've come down to the "O" in the FORK system. 12:18 And the "O" stands for Organization. 12:20 And you know how we do it. 12:22 We like to get in here and learn some secret tips 12:24 on how to organize our kitchen. 12:25 What's going on, Chef Law? How you doing, Chef? 12:26 Hey, we don't want to forget no one. 12:28 How are you guys doing out there once again? 12:29 We're moving right along, huh? Yeah, we're moving right along. 12:30 Well, today, friends, we're talking about the... 12:33 how to do a lunch and dinner meal plan. 12:35 Lunch. 12:36 And as again, what we're gonna do 12:37 is we're gonna discuss some of these ingredients 12:39 and we're gonna show you how you quickly can 12:41 begin this lunch and minner... 12:42 this lunch and dinner, I'm sorry, meal plan. 12:44 And so we have these ingredients 12:46 and let's go ahead and name a few of these off. 12:48 Right here we have our protein, we have right here... 12:49 What is that, Chef Law? That's some ground beef. 12:52 Ground beef. Exactly. Vegetarian ground beef. 12:54 So remember, most of us we are not vegans, 12:57 we normally eat food such as chicken, 12:59 we normally eat our beef, 13:00 we normally eat our, what else, fish. 13:02 Turkey, fish. 13:03 Turkey and those kind of things, okay. 13:04 And so what we have here, we have the ground beef 13:06 and we have our chicken for our protein. 13:08 What else do we have on this nice little platter here? 13:10 We got some vegetables, we got some corn and olives. 13:13 Okay, so let's start right here, 13:14 so the vegetables, obviously. 13:16 So what we wanna bring out is that normally, again, 13:17 we have our protein on that plate. 13:19 We also recommend having a nice fresh salad. 13:21 I tell you, I've been getting in the mood lately 13:23 in having fresh salads as much as possible. 13:25 I mean, literally, I get a big bowl of kale, 13:28 spinach, the lettuce mix, 13:30 add my olives into it, all that kind of stuff, man. 13:32 You can have that, man, literally everyday if you want. 13:35 You know, I like to do like a salad a day if you can. 13:37 You know, exactly. That's good. 13:38 Sometimes you got a good dressings, salad dressings. 13:40 Now that's what I'm talking about. 13:41 Now we're talking some good stuff, exactly. 13:42 So again, I got some, just to show us here, 13:44 we got some kale, spinach right here, 13:45 but again, remember, we got all kind of 13:47 different types of vegetables we can use. 13:49 Talking about adding broccoli into it. 13:50 We can do some squash, we got our carrots, 13:53 we have the green beans, zucchinis. 13:55 All of that can be made, put inside of your salad. 13:57 Any kind of vegetables you like. 13:59 So here we have some grains as well. 14:01 And we've been talking about our grains, 14:02 how important our grains are. 14:03 We have our, I feel rice by here. 14:05 And we also have some corn. We got some corn, okay. 14:06 And again, other grains you can use, quinoa, 14:09 you can also use... 14:11 What some other grains that we can think... 14:12 you thinking of other grains? 14:13 Couscous. Couscous, exactly. 14:15 So those type of grains 14:16 can also be used as well, friends. 14:17 And so again, these are simple. 14:19 Lastly, we have some bread here. 14:21 Again, sandwiches. 14:22 Can't go wrong with sandwiches, right? 14:24 Sandwiches are the best. 14:25 Exactly, can't go wrong with the sandwiches. 14:27 Again, lunch, you can do wraps, quesadillas. 14:29 I love wraps. You know what I'm saying? 14:30 All of that can be done... I'm from California... 14:31 Exactly. 14:33 So I like to wrap it up as much as I can. 14:34 And so, friends, what we're sharing with you 14:36 is the simple things. 14:37 Again, just pick out those things you like, 14:38 put it into a meal plan menu, 14:40 you write out everyday, 14:41 day one, I'm gonna have this, 14:42 day two, I'm gonna have this, 14:44 day three, I'm gonna have this for lunch. 14:45 And what you do, you make it in advance. 14:46 You can make sandwiches for the week. 14:48 You can make three sandwiches. 14:49 You know, on a Monday, that'll last you for Tuesday, 14:51 on a Thursday, and then on a Friday. 14:53 You know what I'm saying? You got everything set up. 14:55 You know what I'm saying? 14:56 So again, these things again, 14:57 we wanna stress the planning is critical. 15:00 We have two more things we wanna share. 15:02 Right here, we have some... Anybody know what this is? 15:03 Those are mushrooms. Mushrooms. 15:05 Mushrooms are excellent. 15:06 Mushrooms are excellent 15:08 because they are good source of protein, 15:09 and again, you can crispy these up. 15:10 We've showed you some of those recipes already, 15:12 but you can mushrooms for another meat substitute. 15:14 And then we also have our fat right here. 15:15 We have our oil right here, okay. 15:17 Okay. 15:18 We recommend again using, 15:19 the olive oil is an excellent oil. 15:21 You can also use other oil. 15:22 You can use soy oil if you want to use soy oil, 15:24 that grape seed oil. 15:25 There's many other oils you can choose from. 15:27 So again, friends, 15:28 we wanna make sure that we got to gain a good balance. 15:30 God has given us a great balance. 15:32 And we didn't have on here the beans, 15:33 you can choose any of those beans, 15:35 again for your good delicious lunch and dinners. 15:39 But friends, remember this, kitchen automation 15:41 is all about organizing your kitchen. 15:43 So get in the kitchen, have some fun, 15:45 and make that plan. 15:52 We're moving right along, friends. 15:53 We've come to the "R" of the FORK system. 15:55 And the "R" stands for Recipe. 15:58 And today's recipe is gonna be so delicious. 16:02 When I'm talking about something good, 16:03 I'm talking about something that's gonna be so good, 16:05 you might actually smell it through the TV. 16:07 I'm just talking about 16:08 something that's gonna be so good, 16:10 and me and Chef Law gonna have some kind of fun. 16:11 What's going on, Chef Law? 16:12 Hey, how are you guys doing our there? 16:14 What's going on Chef? 16:15 And you know, my last name, Chef Law, is Chew. 16:16 Is Chew 16:18 And sometimes people get... 16:19 It's kind of Asian. They get confused at time. 16:21 They think they're gonna see an Asian guy 16:22 but they end up seeing a black guy. 16:24 You know, and so it's kind of interesting, 16:26 you know, I got the last name Chew. 16:28 I don't talk Chinese, don't talk Korean, 16:31 but I can just talk a little bit of good, 16:32 good sofu talk, you know what I'm saying... 16:33 Do sofu talk, all right. 16:35 That's what I'm talking about, 16:36 but today we're making something called 16:38 a authentic Japanese ramen noodle soup. 16:40 And some of us might be familiar 16:41 with something called may be oodles and noodles, 16:43 you heard of oodles and noodles? 16:44 I heard of oodles and noodles, yes. 16:45 You know and that's, that's, you know, that's the, 16:47 that the processed version of something 16:48 that was actually really delicious 16:49 that you can find in the Asian culture, 16:51 we're gonna make today. 16:53 So go ahead and read it. We got a fresh version now. 16:54 The fresh version, 16:55 go ahead and read a recipe for us, Chef Law? 16:57 All right, let me read the recipe here. 17:22 All right, so we got to get right into it, 17:24 we don't have a lot of time, we'll go right into it, okay. 17:25 All right. 17:27 So go ahead, go ahead 17:28 and start getting those onions for me, 17:29 the onion and the ginger. 17:31 Go ahead and start slicing that up, okay? 17:32 All right. 17:33 So I'm gonna, while you're doing that 17:35 I'm gonna start grabbing and put the oil right in here. 17:36 All right, put the oil right in here. 17:37 I'm gonna go ahead and throw on our pan here, 17:39 we have our delicious minced garlic, 17:40 I'm gonna go ahead and throw that right here, 17:42 okay, right here. 17:43 That's what I'm talking about, lot of sizzle, lot of sizzle, 17:44 lot of sizzle. 17:46 Oh, little, little bit of hot going, 17:47 go ahead and slice it up for me, Chef Law, 17:49 if you can please, all right? 17:50 All right. Go ahead and slice it up, okay? 17:54 All right, I'm gonna start grabbing it. 17:55 Go ahead. Be careful. All right. 17:56 Don't wanna, don't wanna burn myself, 17:58 I mean, not burn, 17:59 I don't wanna cut myself, is that right? 18:01 Yeah, that's right. Exactly, exactly, exactly. 18:02 That's what I'm talking about, all right. 18:04 You got to be careful. 18:05 So go ahead, go ahead and help me out real quick. 18:06 So what we're doing right here, we're caramelizing our garlic, 18:08 we're caramelizing our onions 18:09 and this is gonna be the base flavors here, friends, 18:11 the base flavors going right inside of it, 18:12 okay, going right inside of it. 18:14 Really easy to do, okay. 18:15 Now we got the ginger, you're slicing the ginger up, 18:18 and again the garlic, 18:19 the ginger and the onions is that base flavor, 18:23 I'm telling you this is gonna be so delicious, 18:25 come on now. 18:27 Smell-O-Vision. 18:29 Come on y'all. Y'all smell it out there? 18:30 Now that smell good. 18:32 I can't wait to, I can't wait... 18:33 That's what I'm talking. 18:34 We'll start getting that ginger sauteing. 18:36 Let me go ahead and grab some of that right there, okay. 18:37 All right. All right. 18:38 That's what I'm talking about, just like that. 18:40 Flip it around just like that, all right. 18:42 I'm gonna add little bit of seasoning in here, 18:44 little bit of seasoning on top of that. 18:46 And again, we're layering the flavors. 18:48 We talk about this a lot. We're layering the flavors. 18:50 It's so critical that's to layer the flavors 18:52 in this recipe is so critical, okay. 18:53 Throw the rest of that in there. 18:54 All right. 18:56 Go ahead, now, 18:57 we're gonna start chopping up our bok choy, 18:59 and first and before we even do the bok choy, 19:00 we're gonna go ahead 19:01 and put our mushrooms into this pan, okay. 19:03 Okay. So we got a hot pan right here. 19:05 Let me go ahead 19:06 and add our mushrooms over here if we can. 19:08 Mushrooms right on top of that. That's what I'm talking about. 19:11 Mushrooms right into pan. Like that. 19:12 Go and add the mushrooms right inside of it, 19:14 that's what I'm talking about. 19:15 All right so, friends, again all we're doing 19:17 is getting our based ingredients, 19:18 now we're about to get 19:19 our vegetable starting over here, 19:21 that's gonna start cooking over here, 19:22 okay, just like that, just like that. 19:24 So we got bok choy. 19:26 Bok choy is an Asian vegetable. 19:27 Again you can get it at most stores that bok choy. 19:30 Again you might have 19:31 other ingredients you could add, yes, 19:33 you can add spinach to this recipe 19:34 if you wanted to, even cabbage if you wanted to. 19:36 We're gonna use some bok choy. 19:37 And you notice it has the white stem 19:39 and the green part, okay. 19:40 So we're gonna put that right inside over here, 19:42 that's gonna cook now really quickly, okay. 19:44 So go ahead and put that right on top of that, 19:45 cut that open, all right. 19:47 Oh, man, there's a lot going on, 19:50 a lot of flavor going on. 19:51 I'm talking about getting something to chew on. 19:53 That's what I'm talking about, brother. 19:54 Oh, y'all watching TV 19:56 but I wish y'all could smell this. 19:57 Come on now. Come on. 19:58 Now what I'm gonna do on this one, 20:00 I'm gonna add rest of my seasons in here. 20:02 I'm gonna put my, my season, my country style season here, 20:06 chicken style seasoning, add little bit of cayenne. 20:08 The cayenne is so critical. 20:10 The cayenne is gonna give this recipe a nice kick. 20:12 Nice kick, yeah. 20:13 When you eat it on the back of your throat 20:15 it's not gonna be too hot, 20:16 but it's gonna be a nice little... 20:19 just like that. 20:20 Can you do that, Chef Law? 20:21 Say... 20:23 That's what I'm talking about, Chef Law. 20:24 Go ahead now. 20:25 Come on now, that's what I'm talking about. 20:27 I got the bok choy chopped. Chop it up just like that, bro. 20:28 Throw it in there. 20:30 Definitely having a good chef in your team up, 20:31 a good sous-chef is they call, right? 20:33 All right. That's what I'm talking about. 20:34 So we got the ginger and garlic coming right here. 20:36 All right, that's almost done. 20:38 Let me go and throw that right in there 20:40 and this is second here, all right. 20:42 Okay. 20:43 All right, so, what we have left, 20:44 I'm gonna go ahead now and add this braggs, 20:46 that's gonna add a nice simmer effect. 20:49 And when I did that, that cayenne has hit me like... 20:52 All right. 20:54 So you got the full force on kick. 20:55 Oh, I'm getting it, I'm getting it, man, 20:57 getting that full force. 20:58 So that's cooking down just like that. 20:59 That's what I'm talking about. 21:01 Oh, it's looking so good. 21:03 Don't play we're looking good, man. 21:05 Come on now, that's what I'm talking about. 21:06 All right, so now what I'm gonna do... 21:08 What we're gonna do now? 21:09 We'll go ahead 21:11 and take the ginger, and the garlic, and the onions, 21:12 we're gonna add it 21:13 right on top of that just like that. 21:15 Go and put that inside of it. Get it all, and get it all. 21:16 Get it all though. Let no be loss now. 21:17 Let no be loss. Come on now. 21:19 That's what I'm talking about. Come on, y'all. 21:21 Y'all know what you're missing. 21:22 So we're going to throw this up 21:24 just like that, 21:25 we're gonna add some of this, this noodles, 21:27 got some noodles right here, friends. 21:29 I'm gonna put that right inside of this just like that. 21:31 Oh, come on y'all. Come on y'all, come on. 21:34 So we got the noodles right here... 21:35 Delicious. Just like that. 21:37 And what I'm gonna do, 21:38 I'm gonna add little water here, okay, 21:39 just like that, little water, that's it just like that. 21:42 Now we're gonna and mix up. 21:43 Go and thin it for us if you don't mind, Chef Law. 21:45 So right here, friends, we have a delicious ramen, 21:48 ramen authentic, ramen noodle soup, 21:51 just like they do in the Asian places you know. 21:54 They might think I'm Asian when they say, 21:55 Chew but right here, friends, 21:57 we're gonna go ahead and let the flavors come on. 21:58 Okay, let look at this. 22:00 Let's go ahead and see all, oh, yes, sir. 22:01 Come on now. Come on. That's right, that's right. 22:04 Oh, yeah, go ahead 22:06 we got the more season right here, 22:07 little more seasoning. 22:09 You can't go wrong with the seasoning... 22:10 Almost season on top of that. Cool, that's it, that's it. 22:12 I'm gonna eat some of this straight out of the pan. 22:15 Come on now, little bowl right there. 22:17 Come on, y'all. It's looking good. 22:19 Now, Chef Law, why don't you, why don't you go ahead 22:20 and just get the little bit of that, 22:22 you know, you want just like mommy used to do it, 22:23 get right off the pot. 22:25 Yeah, right off the pan. 22:26 Come on now, go and get it, get it. 22:27 Let me give you a best real quick. 22:29 Come on now. Come on now, Chef Law. 22:30 Is that good, Chef Law? 22:31 Little best one that, Chef Law, come on now. 22:33 Hold on, I'm busy. Go ahead now. 22:34 Now I'll tell you later. That's what I'm talking about. 22:36 Oh, come on y'all. 22:37 That's what I'm talking about, 22:38 this authentic ramen noodle soup. 22:40 It is so delicious. I mean, it's so good. 22:42 I tell you, friends, you don't wanna miss it. 22:49 Well, friends, we've come down to the close of day number 17. 22:54 We're moving right along and you know, 22:55 we are at the end of the FORK system, 22:57 and the "F" stands for Faith, 22:58 the "O" stands for Organization, 23:00 the "R" stands for Recipe 23:02 and the "K" stands for Knowledge. 23:05 And here's where we get to come together 23:07 and ask some questions. 23:08 It's not a game show, 23:10 we're asking questions that I tell you, friends, 23:11 it's going to be important. 23:12 Questions that's gonna give you, 23:14 again the lessons that we hope 23:16 and we pray that's gonna last for lifetime. 23:19 So again we want this to be information 23:21 that you can use, but again it can build you up. 23:22 And you know, 23:24 I have my good buddy again Chef Law. 23:25 What's going on, Chef Law? What's going on, Chef? 23:27 How are you guys doing out there? 23:28 Go and get it started, Chef Law. 23:30 All right, question number one, here we go rolling right along. 23:33 To walk like Christ means to what? 23:36 Three choices, 23:37 A, talk like Christ, live as Christ, 23:40 or to eat as Christ? 23:43 That's a, that's kind of tricky question, man. 23:46 You know, you broke it down to me earlier, 23:47 you're gonna have to help us out. 23:48 It says, we can either talk like Him... 23:50 Talk like Him. 23:51 Live as Him or we can eat like Christ. 23:53 Eat like Christ. So help us out on this one? 23:54 That's a little tricky question but if you're living as Christ, 23:58 then you are talking like Him. 23:59 Come on now. You're eating like Him. 24:01 Come on now, I like that, I like that. 24:02 It's to walk as Christ means to live the life He lived. 24:04 Okay. 24:06 Through His power. Through His power. 24:07 So everything else comes what? Comes in it. 24:09 Comes in naturally, amen. It comes with that. 24:10 So the priority you can say, 24:12 the principal thing is to live like Christ. 24:15 I like that, I like that, so what's question number two, 24:17 Chef Law? 24:18 All right, question number two is, 24:19 what is the secret to a lunch or dinner meal planning? 24:23 Three choices again, 24:25 A, is it make foods ahead of time, 24:28 B, is it make foods in the morning 24:30 before you go to work 24:32 or is it C, buy foods from the closest 24:34 fast food restaurant? 24:35 Oh, man. 24:37 We're already talking about the fast food restaurant. 24:38 Come on now, you know, and I'm telling you, 24:39 in today's society we love convenience. 24:42 A lot of times we like to get things what, 24:43 right in where we were, 24:45 when we see it, we don't like that. 24:46 Lot of times again we talk 24:47 so much about planning and organization. 24:49 And I tell you, friends, 24:50 we like to say the best way is not to get it, 24:53 you know, in a sense when it's convenient 24:55 or even to do it right in the morning 24:56 when you wake up, 24:58 because you might not feel like doing it in the morning. 24:59 So we like to just... Might not have time. 25:01 Might not even have time. 25:02 The baby might be crying 25:03 or you might got to take care of the dog, 25:05 who knows what's going to happen. 25:06 So the most important way or the best way we like to say, 25:09 make it watch them, how do we do it, Chef Law? 25:11 Make it before time. 25:12 Make it ahead of time, exactly. Make it ahead of time. 25:14 All right, so what's question number three? 25:16 All right, question number three. 25:17 Bok choy is a Mexican vegetable? 25:21 Again, bok choy is a Mexican vegetable? 25:24 Is that true or is that false? 25:27 Now you know my wife again, you know, Chef Chew, 25:29 number two is she's a, she's a lovely Mexicana lady, 25:31 if you know where I'm coming from. 25:33 Now, does your wife... 25:34 Now, hold on, 25:36 I got a confession to make, y'all. 25:37 You know a few programs back I had a, 25:39 I said something that I shouldn't have said. 25:42 I talked about a other wife 25:43 but I got to bring this point out correctly. 25:45 All right, make it plain. 25:46 You might not remember this, 25:47 you might be new to the program today 25:49 but I want to let you all know 25:50 I have one beautiful lovely wife, amen. 25:53 Come on now, brother, you know what I'm saying. 25:55 And she's a beautiful Latina lady. 25:56 Amen. 25:57 And I tell you, so we're talking about bok choy 25:59 is it a Mexicana vegetable 26:00 or is it another kind of vegetable? 26:03 You know, we made our delicious stir fry today, friends, 26:05 that actually you know, wasn't just a stir fry 26:07 but it was actually a stir fry 26:09 that we put inside of a delicious, a delicious, 26:11 now follow me now, that there was a gourmet soup 26:14 that we made today, wasn't it? 26:16 And that soup, friends, was so some kind of good, 26:18 but again, the key we want to make 26:19 is this is that Mexican vegetable bok choy 26:22 or is it another kind of vegetable? 26:23 What kind of vegetable is that, Chef? 26:24 Do you know, Chef Law? 26:26 Well, if I had to go right for the name, 26:28 I would say it's definitely not a Mexican vegetable. 26:30 All right, not a Mexican vegetable. 26:31 And so my last name is Chew, friends, 26:33 and that kind of has a little Asian twist to it. 26:36 So we like to say it's a Asian vegetable. 26:38 It's Asian vegetable. That's right. 26:39 So again... 26:40 Good vegetable. Good vegetable. 26:42 So remember the bok choy is a type of Asian vegetable. 26:45 And so, friends, again we like to have fun, 26:48 you know to eat healthy and have a sour face, 26:51 I mean, wouldn't that be kind of messed up, 26:53 Chef Law? 26:55 You've got to enjoy all facets to live the life... 26:56 Come on now. 26:57 You've got to have temperance 26:59 and you've got to do things the right way 27:00 but life is supposed to be enjoyable 27:01 and God wants you to enjoy... 27:03 So eat with the smile... That's right, exactly. 27:04 Come on now. 27:06 Live with the smile and change this 28 day 27:08 with the smile even when it gets rough. 27:10 Come on. 27:11 And I think that's a very important principle 27:12 that he's saying here. 27:14 Again we don't want to be a burden 27:15 and many times when we think about health, 27:17 it always comes across many times 27:19 in our brains just like, man, I gotta change this, 27:22 I gotta stop doing this, 27:23 and we start putting on all these things 27:26 that I can't do. 27:27 But we don't realize that, 27:28 when we actually begin going the way 27:30 that God has called us to, 27:31 He starts giving us again something better, 27:34 He begins, Chef Law, to give us guess what, life. 27:36 Life. 27:37 And I tell you, 27:39 He not only wants to give us life 27:40 but He says, He wants to give us life how, 27:42 more abundantly. 27:43 More abundantly. 27:44 And I tell you, friends, you go to understand this. 27:46 My name is Chef Chew. And my name is Chef Law. 27:49 And as we always say, 27:51 "Gonna give you something to chew on." |
Revised 2017-05-11