Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000025
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00:29 And we are at day number 25 of the Chew's Challenge.
00:32 And my name is Chef Chew and as I always say, 00:35 "Gonna give them something to chew on." 00:38 Well, today we have something that's gonna be so delicious, 00:40 we call it praise him peach cobbler, that's right. 00:44 Praise him peach cobbler. 00:45 And my good friend Chew Law, what's going on, Chef Law? 00:47 What's up, Chef? 00:48 How're you guys doing out there? 00:50 It's nothing like waking up in the morning 00:51 to some praise him peach cobbler. 00:52 Praise him peach cobbler. 00:54 Come on, it's like a double time. 00:55 That sounds good. 00:56 I mean, you wake up in the morning, 00:58 you get that bread, that man should not live 00:59 by bread alone but by every word 01:01 that receives with the mouth of God." 01:02 And then you go into the kitchen, 01:04 then you get some praise him peach cobbler. 01:06 I start smelling those peaches. Come on now, brother. 01:08 Come on now. That smells sugary right now. 01:09 That's right, that's right, that's right. 01:11 Yes, indeed. 01:12 So go ahead and go and give us ingredients today if you can? 01:14 All right, let's read what we have here today, we have: 01:32 All right, so this is a really, really simple, 01:35 actually simple dish. 01:36 The great thing is that you don't have to bake it. 01:38 You don't have to bake it. 01:39 So we're talking about a cobbler, no bake cobbler. 01:40 So the great thing is again, friends, 01:42 you do not have to bake it. 01:43 It's something that you can make it, and guess what? 01:45 Take it. 01:46 You can take it, but you can chew it my, friend, 01:48 that's right so we're gonna get the peaches on right now, okay. 01:49 All right. 01:51 Get the peaches on right now, all right. 01:52 So I'm gonna put all the peaches in here. 01:54 And we've done this before, 01:55 we've made fruit topping before, 01:57 we're gonna do another traditional fruit topping. 01:58 Now go ahead and turn this up. All right. 02:00 Turn that up, okay. 02:01 And what we have again, to do this, 02:03 we're gonna add our peaches here, 02:04 we're making kinda like a compo, 02:05 we're gonna add our raw sugar, all right. 02:07 Raw sugar. 02:08 Put that right inside of here, 02:10 and that's gonna actually cook down, 02:11 it will take a few minutes 02:12 and we're gonna let that go ahead and go. 02:14 And once that starts getting to a boil, 02:16 what we gonna do for that, Chef Law? 02:18 You remember all the steps after that? 02:19 How to be? 02:20 When that starts getting into boil, 02:22 I think we gonna put in... 02:23 The special, you know that ingredient that we do, right? 02:25 Come on now. Can you do it for me, Chef? 02:26 I haven't heard you doing it, Chef Law. 02:27 I gotta do one time for the people 02:29 if we can for our friends. 02:30 Oh, come on, Chef Law. No. I'm gonna do it today. 02:31 All right, now. 02:33 Little bit of coriander, all right, 02:34 put that in there as well. 02:35 We might do when we put it in there. 02:37 All right, that sounds good. So I'm gonna stir this up. 02:38 Okay. I'm gonna stir it up. 02:40 Okay. 02:41 And the great thing about this again. 02:42 It can be made in minutes. 02:44 Again, so it's gonna be in a few minutes, 02:45 we're gonna have this, it's already going to get hot. 02:46 So we got the coriander inside of there, we have the peaches. 02:48 You can smell it, come on now. That smells good. 02:50 Come on, that smells real good, doesn't it? 02:51 That's right, so I got this on high, 02:53 looking really good. 02:54 And we're gonna bring this to a boil. 02:56 Once this comes to a boil, we're gonna then 02:57 add our corn starch, mix it with, 02:59 what kind of water, hot or cold? 03:01 Cold water. Cold water. 03:02 Cold water. 03:03 And we're gonna mix it with the cold water... 03:05 And then we're gonna put it inside the peaches. 03:06 And once we do that, friends, we're gonna say praise Him. 03:11 Praise Him. 03:13 Oh, come on, you better sing a song, brother. 03:16 All right, let's make it first, I'm trying to get, 03:18 I'm trying to eat some of these. 03:19 So we got a nice little pan right here today, 03:21 we got a nice little dish here. All right, nice little dish. 03:22 And again, we're not putting inside of the oven, 03:24 so it's really easy to do. 03:25 Okay. 03:26 So what I need you to do, Chef Law, 03:28 is go and take some granola... 03:29 And just go ahead and coat the bottom of this, 03:30 bottom of our little dish here, okay. 03:32 All right. 03:34 So the great thing again, friends, 03:35 again, all we do is to simply, 03:36 you're making a nice little layered peach, 03:39 kind of like a peach cobbler concept, 03:41 but it's really, really delicious friends. 03:42 That's all we need. That's all we need. 03:44 All right, so what are we gonna do? 03:45 Have some little room for that. 03:47 Okay, so right here, it's boiling already. 03:48 Chef Law, go and bring a bowl over here if you can? 03:51 All right, so go ahead, 03:52 we're gonna add our corn starch. 03:53 Add our corn starch. 03:55 All right, just add our cold water, friends. 03:56 Okay. 03:58 All right, go ahead and mix it together. 03:59 All right, that's what I'm talking about. 04:01 So notice here we have boiled peaches, 04:03 coming over here, it's boiling up real nicely 04:05 and right, what's gonna happen, 04:07 well just in about 30, 40 seconds, 04:08 it's gonna turn into a nice syrupy, 04:11 it's gonna start thickening. 04:12 So go ahead and throw it in there if you can? 04:14 All right. 04:15 There you go, come on, I heard you, Law. 04:17 You heard that? I heard you, brother. 04:18 Come on now. All right now. 04:20 So again, what happens with this stew 04:21 is it's gonna kind of be white, right when you put it in there 04:24 and as it starts boiling that white color is gonna dissolve, 04:26 'cause the corn starch is gonna begin to dissolve. 04:28 Okay. 04:29 And it's gonna turn it right into 04:30 the color of the coriander. 04:32 Okay, so it's gonna turn it to that dark color 04:33 and everything is going to look really, really nice, 04:34 really, really delicious. 04:36 You can see it, it's starting to work this. 04:38 It's starting to get that nice brown color. 04:39 I won't say it working magic, 04:40 but it's working what is supposed to do. 04:42 You know, what I am saying. It's working something. 04:43 Exactly. 04:45 And so it's starting to thicken up, friends, 04:46 that's what we want. 04:47 That's what I am talking about. 04:49 I'm singing my song man, I'm about to sing my song, 04:50 whoa look at that, look at here, come on y'all. 04:52 Starting to thicken up now. 04:53 Come on, that's now, now see that, friends? 04:55 See how it's nice and thick, nice and gel. 04:57 Gel like, that's what I'm talking about. 04:58 So pretty much ready, it's about ready to go. 05:00 We're gonna go ahead now, 05:02 I need the granolas there, I need some more granolas. 05:03 So you gonna need some more granola? 05:04 Need some more granola. All right. 05:06 What we're gonna do, we're gonna toss that 05:07 right on here... Okay. 05:08 And oh, look at that, look man, you just don't know, bro. 05:10 Yeah, just dropping that. Come on, just look at. 05:11 Beautiful. 05:13 Oh, come on, I like that, friends. 05:15 Come on now. So just like that. All right. 05:17 Now before we put that granola on there, what we're gonna do. 05:20 Actually go ahead and put a nice sprinkle, 05:22 don't put too much, just a sprinkle. 05:23 Just a little bit. Just a nice sprinkle. 05:25 Okay. 05:26 Come on, that looks really good now. 05:28 Nice little sprinkle, not too much, just like that, 05:29 nice little sprinkle, just like that. 05:31 Nice little sprinkle. 05:32 Now we're gonna add some raisins. 05:33 Again, the great thing about this, 05:35 you can do any dry fruits you like. 05:36 You can do, you got your apricots... 05:37 You got craisins... Craisins, you can do it... 05:39 Pomegranates. 05:40 With dry cranberries, you got dry pomegranates, 05:42 dry blue berries, any of that can go on top of here. 05:44 Okay. 05:45 We gonna go ahead and just like that. 05:47 All right. Come on y'all. 05:48 This is breakfast. Starting to look good. 05:50 This is not a dessert, this is breakfast. 05:53 That's why I say it, man. 05:54 When I say praise Him, 05:56 hey, look I'm about to saying it, y'all. 05:57 You are serious, huh. Praise Him. 06:00 Praise Him. 06:02 Yes, you got a spoon for me, man? 06:04 Praise Him, yes. 06:07 Come on, if we got no spoon, I know how to use my hands. 06:09 We can use this one. Okay, that's fine, that's fine. 06:10 There you go. Praise Him. 06:12 Oh, this is looking really good. 06:14 Come on now, little nuts on top of it, just like that. 06:16 You're gonna crack those nuts open just like that. 06:18 Little pecans. Oh, man. 06:19 Just like little pecans, and we're gonna go ahead, man, 06:21 I'm gonna give me a nice little bite of this. 06:23 Lovely. 06:24 I will feed you but you're not my wife. 06:25 I told you, you can do to me. 06:27 I can't be like that, but I'm gonna go here... 06:28 But you're doing me just good. 06:29 Just blow a little bit, delicious. 06:32 Some kind of good. 06:39 Well, friends, we are moving right along in the FORK system, 06:42 and we have come to the "F" and the "F" stands for Faith. 06:46 And remember the FORK system goes like this. 06:48 The "F" stands for Faith, 06:49 the "O" stands for Organization, 06:51 the "R" stands for Recipe 06:52 and the "K" stands for Knowledge. 06:54 But right now we're talking about the faith 06:56 and you know how it is. 06:57 It says faith cometh by hearing and hearing by the word of God. 07:01 Today we are talking about being temperate in all things. 07:04 That's right, being temperate in all things. 07:06 Not a little bit of things, but all things. 07:08 But I have my good buddy here, Chef Law. 07:10 What's happening, Chef Law? How're you doing, Chef Chew? 07:11 What's going on? 07:12 How're you guys doing out there? 07:14 So today we're talking about temperance. 07:15 Temperate in all things. That's right. 07:17 This Bible is so lovely. Come on now. 07:18 So we won't go much on it, 07:19 we won't get into it and see what it has to say. 07:21 You mean chew on it, right? We're gonna chew on it. 07:22 That's right, brother. Come on now. 07:23 That's right, come on now. 07:25 I know, our text is taken from 1 Corinthians 9:25. 07:26 Okay. 07:27 And it says "And every man that striveth for the mastery 07:30 is temperate in all things. 07:32 Now they do to obtain a corruptible crown, 07:35 but we an incorruptible crown." 07:37 That's pretty heavy stuff right there. 07:38 It's pretty heavy. 07:40 So you have incorruptible crown 07:41 and you have the corruptible crown. 07:43 Corruptible crown. 07:44 Okay, so what are we talking about here, man? 07:45 Let's break it down. 07:47 Now, Paul is speaking in the context 07:48 of the Greek race... Okay. 07:49 And so he is using the analogies of the crowns. 07:51 Like the Olympics of the crowns. 07:52 Like the Olympics. Okay. 07:54 That's where, that's where the Olympics came from 07:55 as a matter of fact. Okay, okay, all right. 07:56 And so he is using analogy of a crown 07:58 and he's talking about 07:59 how athletes were kind of strict rigorous schedule 08:00 and diet they will put to self on... 08:02 Exactly. Years before the race. 08:03 They won't eat certain things, they won't go certain places, 08:06 they go to bed at the same time, 08:07 they train everyday and they are faithful. 08:09 And he is saying they're doing all this for a crown 08:11 that's corruptible, 08:13 for something that's gonna pass away. 08:14 Pass away, it's gonna hurt. 08:15 But we have something that's never gonna pass away. 08:17 Come on now. 08:18 And what he's trying to make the point is, 08:19 that health and life, the plans that you have, 08:21 they only can be maintained if you have self control. 08:26 Now this self control thing goes deep. 08:27 It goes to my whole experience, coming to the Lord. 08:31 Coming, okay. 08:32 'Cause what Paul is describing is 08:33 every man that strive it for the mastery, 08:36 whether of himself or things in this world, 08:38 he's saying that the measure of a man, 08:40 the measure of manhood is not maintained 08:42 on how you lose self control, but how you have self control. 08:45 Come on. 08:47 So the more manly, the more you're in control of yourself, 08:49 the more manly you actually are. 08:51 Come on now, I like that. I want to be a man, amen? 08:53 Amen, please. 08:54 I want to be a man. Got to be. Got to be. 08:56 And so, friends, as we are learning here, 08:57 as we're talking about something very simple. 08:59 We are talking about discipline. 09:01 Again, discipline is something that we all need 09:03 and sometimes it's very easy to be relax, 09:05 or to kind of just ease up a little bit. 09:08 You know, some times we just want to be, in a sense, 09:10 we want to just kinda, just do things, you know, 09:12 as it comes and as it goes and sometimes we lose, 09:15 we can kinda get careless on what we are doing. 09:18 And when it comes to health, I tell you, 09:19 it is important that we remember that, 09:21 the reason why we eat healthy, 09:23 the reason why we practice these lifestyle habits, 09:25 it's because God wants us 09:27 to be in the best condition possible, 09:29 not just so that we can look good and all good stuff. 09:32 He wants us to look good, He wants us 09:34 not to look good again, 09:35 but He wants us to have the mind 09:37 so that we can hear His voice. 09:38 He wants us to hear His voice. 09:41 Now is that important, Chef Law? 09:42 Now that's important to hear the voice of the Lord 09:44 is everything, 'cause like you say, 09:46 faith comes by hearing, 09:47 and hearing by the word of God... 09:48 And hearing by the word of God, amen. 09:50 I want to say a particular and specific message 09:53 to some of my young brothers out there. 09:55 Come on now. 09:56 So here on Dare to Dream, 09:57 we seek to reach those in the intercity. 09:59 Exactly. 10:00 And that's a little bit of lifestyle I came from, 10:02 the party, and the drinking, and having fun. 10:03 And what you're taught in the world is that 10:05 to be a man you have to lose your self control. 10:09 Somebody makes you mad, you have to defend yourself... 10:10 Come on now. 10:12 And so your life is, whatever somebody does, 10:14 you react off of it. 10:15 But the Bible is saying 10:17 that no matter what somebody does to you, 10:19 you can have control of yourself 10:21 because if you react of what anybody does to you, 10:23 they actually have control of you 10:25 and you don't have control to yourself. 10:26 Come on now. 10:27 And so everything that you've been taught 10:29 is been twisted and misconstrued. 10:30 A man that has control of himself 10:32 just like Christ did 10:34 under the persecution of the cross 10:36 when He could still pray for his enemies. 10:37 Come on. 10:38 When He could still say "Father forgive them." 10:40 He controlled His emotions, and He controlled His thoughts, 10:43 and this is the kind of man we want to be. 10:45 Come on, that is a beautiful message, saints. 10:47 I tell you, God wants us to know 10:49 that He can give us this kind of control. 10:52 Again, under any circumstance, 10:54 no matter what someone might do to you, 10:55 no matter how you might feel, again, 10:57 even when you don't feel like even going forward 10:59 in this challenge, God says 11:00 "Get up, wake up, I can give you the power." 11:03 Yes. 11:04 And again, what happens, He comes into, I remember, 11:05 I used to be a racer, I used to actually run, 11:07 when I was in high school. 11:09 I remember running that race 11:10 and some times at the very last part of that race 11:14 you will be so tired, 11:16 but something will come in called adrenaline. 11:17 And I tell you that adrenaline will kick in 11:19 and then you start striving, 11:20 you start striving, and you start striving, 11:22 that adrenaline that God has given us 11:24 is called the Spirit of God. 11:25 Amen. 11:27 When you have lost control, God says, 11:28 I'm gonna fill you with My Spirit 11:30 and when that Spirit comes in, 11:31 you find yourself striving not by your might, 11:34 not by your power, 11:35 but you start striving with the power of God 11:37 and that power can help us to be temperate in all things. 11:47 Well, friends, we've come to the "O" in the FORK system. 11:51 And the "O" stands for Organization. 11:53 You know we've been talking about personal organization. 11:56 I'm talking about taking check of ourselves. 11:58 Today we're talking about self control, 12:00 taking control of your health 12:02 but being responsible at the same time. 12:04 I have my good buddy here, Chef Law. 12:06 What's going on Chef Law? How're you doing, Chef? 12:07 How're you guys doing out there? 12:08 Well, first, Chef Law, I'll tell you, you know, 12:10 God says that we're like priests and kings, right? 12:12 You know that's right. 12:13 And I'll tell you, we got a delicious spread 12:15 right in front of us, don't we, Chef Law? 12:16 Looking nice. Yes, indeed. 12:18 Come on now, and I'll tell you, 12:19 you noticed something, Chef Law? 12:20 This is all for me my man. Is that right? 12:22 This meal right here is made just for me. 12:23 I'm gonna have all of this in just one good breakfast, 12:27 I'm gonna have four pancakes, I got me, 12:29 that praise him peach cobbler, or we saying praise Him, 12:32 you understand what I'm coming from. 12:34 You gonna be saying something. Go ahead now. 12:35 I don't know if you... 12:37 Go ahead, that's all mine right there, brother. 12:38 You know, so what we gonna understand, friends, 12:39 we are making a important point. 12:41 Wow. 12:42 When we have healthy food... Right. 12:43 Many times we just feel that we can eat 12:45 all the healthy food we want. 12:47 You know, what I am saying, I'm coming from, right? 12:48 Because it's healthy. 12:50 You know they came out years ago 12:51 with something called the sea salt. 12:53 Anybody heard of sea salt? Yes, I heard of sea salt. 12:54 You know, sea salt, when sea salt came out, 12:55 everybody just started saying, 12:57 I can eat as much salt as I want. 12:58 Started drowning in the foods. 13:00 Go ahead now, they started having that natural sugar, 13:01 let's say I can have as much what? 13:03 Sugar as I want. Natural sugar as I want. 13:05 They said the olive oil is the best oil. 13:07 They said, I can just drench all the olive oil on it. 13:08 Drench everything with olive oil. 13:10 And we find, friends, that God is calling us 13:12 to a lifestyle of moderation. 13:14 Is that true, Chef Law? 13:15 That's right, moderation, temperance, self control. 13:16 Exactly, exactly. 13:18 So even though we're kings, a king can have anything 13:20 that he really wants, in his land you can say. 13:23 Right. 13:24 If he wants the good food, he can get what? 13:25 The best food. The best food. 13:27 He got the best chefs. 13:28 If he wants to go and go to the nicest place 13:30 where he wants to go, 13:32 he can do any of that, couldn't he? 13:33 Yes, he could. 13:34 But sometimes, friends, 13:36 sometimes God has to put a little bit of what? 13:37 Restrain on us. Restrain on us. 13:39 'Cause the thing is this, 13:40 if we eat too much, what happens? 13:41 If we eat too much, 13:43 we start to overwork our digestive system... 13:44 Okay. 13:46 And it starts to be bad for us, 13:47 we start to be tired and just lazy... 13:51 Exactly. 13:52 Just awful and then we actually don't get that much done. 13:54 Exactly. 13:55 So what happens it also, remember we always like to say 13:56 our diet is also interconnected with our spirituality. 14:00 So we want to make a good point that, 14:01 even though it's good food, 14:03 if you eat too much of something even good, 14:05 it's gonna have an, as Chef Law says 14:07 it's gonna make a serious affect on your brain. 14:09 That's right. And again... 14:10 Our most important thing that we wanna have 14:12 is our personal organization, 14:14 is we want to have the clearest mind possible, 14:16 not only to serve God 14:18 but also to be able to help others, friends. 14:20 Is that important, Chef Law? 14:21 That's important, in the times which we're living 14:23 where everything happened and everything going on, 14:25 you want your mind as clear as possible, 14:28 not only so you can hear the voice of God, 14:29 but you want to enjoy the life you have down here. 14:32 You don't want be tired all the time, 14:35 hurting all the time, it's not a good way to live. 14:37 Exactly, exactly, exactly. 14:39 And I'll tell you, friends, when you find that 14:41 when you listen to the body, the body know me naturally, 14:43 the body will tell you 14:45 when it's a little bit too much. 14:46 Or even before you get to that point 14:48 where it's actually, you're getting to that point 14:49 where you feel as if you're about to overeat the body, 14:51 the body would normally say "I am what? 14:53 "I'm satisfied" I'm satisfied. 14:54 Not full, remember that. But I'm satisfied. 14:56 I'm not full, but I'm satisfied. 14:57 You feel that hey, I don't have to eat anymore, 14:59 I feel really good. 15:01 If you eat until you're full, 15:02 more than likely you gonna feel what? 15:03 Sluggish afterwards. 15:05 So we recommend on a very serious note friends, 15:07 eat until you're satisfied. Till you're satisfied. 15:09 And again, if you eat until you're full, 15:11 more than likely you gonna have some impact. 15:12 So, friends, why are we sharing this? 15:14 Because we want you, we want you 15:16 to use the healthy food not to work, what? 15:18 Against you, but to, what? 15:20 Work for you. For you, that's right. 15:22 We want you to look good, we want you to feel good... 15:25 And all that, as we say all that good stuff. 15:27 And what's the good stuff? 15:28 The good stuff is that you can be a, what? 15:30 A witness to your friends, to your family, 15:32 to your co-workers, and most importantly, 15:34 you can be a witness to the angels. 15:36 That's right. Come on, you know that? 15:37 There's angels out here that we can't see, friends, 15:39 but they are here. 15:41 And I'll tell you, so remember kitchen organization helps 15:43 for also a good life and a really healthy mind. 15:53 Hey, friends, we're moving right to the "R" 15:55 in the FORK system. 15:56 You know what the "R" stands for? 15:57 The "R" stands for Recipe. 15:59 And today we're gonna be making 16:01 something that's really, really unique. 16:02 Something y'all maybe out there who love to eat, 16:05 who maybe still eating a lot of different meats 16:07 and you wanna find out, can I actually have 16:08 some of the things that I have, so been used to. 16:11 Well, today we're gonna show you something again, 16:12 a little different, little different 16:14 but tasty at the same time. 16:16 And I have my good buddy here Chef Law. 16:17 What's going on, Chef Law? How're you doing, Chef? 16:18 How're you guys doing out there? 16:20 Now, you was telling me, Chef Law, 16:21 that your mom is from Louisiana. 16:22 Is that correct? Is it Louisiana? 16:24 No, no, she's from North Carolina. 16:25 Did she live in Louisiana? Or your dad was from Louisiana? 16:26 No, no, South Carolina. 16:28 I thought you got Creole, were you? 16:29 No, yeah. Okay. 16:31 Actually, yeah. Okay. 16:32 He is from the South Carolina. 16:33 So South Carolina and Creole, okay all right. 16:35 But some of y'all who might be from Louisiana 16:38 and the Cajun country, you might be familiar 16:40 with something called gumbo. 16:42 You heard of gumbo? I heard of gumbo. 16:44 All right, so we're gonna make a mock gumbo today, 16:46 a sweet gumbo soup. 16:48 Okay. And it's gonna be really tasty. 16:49 Sweet gumbo soup. Sweet gumbo soup. 16:51 So go ahead and read the ingredients 16:52 that we are gonna be using to make, Chef Law. 16:53 Let's see what we're gonna be using today 16:55 for our sweet gumbo soup. 16:56 We're gonna use: 17:19 All right, all right. 17:20 So we got our sweet potatoes in this recipe, 17:22 we have some bell peppers, some celery, some ginger, 17:25 and some onions or to say leeks. 17:27 Okay, and then we have some meat slices, 17:30 and we got some ham actually. 17:31 Again, some vegan ham and we like to recommend that, 17:34 you know, ham can be really, really fattening, 17:36 really high in cholesterol. 17:37 So again, if you want to get on a vegan ham, 17:40 is I'm telling you, it's gonna a lot more, what? 17:41 Healthy for you, right? Healthy for you. 17:43 Then we have also something called shrimp. 17:45 And you guys might be like what in the world 17:47 you got a vegan shrimp? 17:48 We actually got a vegan shrimp, that's right. 17:50 And so this is something actually we didn't know 17:51 in the Bible, it talks about shrimp in the Bible, 17:54 and it actually doesn't recommend 17:56 that we eat shrimp, believe it or not. 17:57 It says that's an uncleaned meat, 17:59 because these actually, 18:00 what do they actually do in the sea? 18:01 They're like the garbage men of the sea. 18:04 Exactly. They're scavengers of the sea. 18:05 Exactly, exactly. 18:06 So they will clean up all the waste 18:08 from the other animals, okay. Exactly. 18:09 So we gonna go and start cutting up our stuff. 18:11 And so, friends, we just want to give you something better. 18:13 We're not trying to say hey, don't do this, don't do that, 18:15 we just want to actually show you 18:16 just a better way of living. 18:18 Is that okay, Chef Law? That's all right. 18:19 So we're gonna go ahead 18:20 and throw some of this inside of our pan. 18:22 We're gonna get some of our... 18:23 Go and start cutting onions up or the leeks I should say. 18:25 Okay. If you can for me? 18:27 So I got the celery right here. Chef Law is gonna get the... 18:30 Oh, yeah, that's what I'm taking about, 18:31 I love the sizzle sound, I love the sizzle sound. 18:33 So we have a nice leek, it's kind of like an onion. 18:36 Really kind of has a nice little punch to it 18:38 and it's gonna give us a really delicious flavor 18:40 to the food here. 18:42 I'm gonna get that in here, all right. 18:44 While you're doing, I'm gonna get 18:45 the sweet potatoes over here while you're getting 18:47 the vegetables cut up, all right? 18:48 All right. All right, there we go. 18:49 That's what I'm talking about, friends. 18:51 We have the sweet potatoes coming, 18:52 just really tasty, put a little water here 18:55 so it kind of be like a soup. 18:57 Oh, yeah. Oh, yeah. 18:59 That's what I'm taking about, just like that. 19:02 All right, so we got that. 19:04 We got some ham right here, Chef Law, 19:05 that we're gonna be cut, get it cut up. 19:07 So go ahead and just dice it up for me real quickly. 19:08 Okay, this ham? Exactly, exactly. 19:10 I'm gonna thrown the shrimp in here 19:11 while you're doing that. 19:13 Throw the shrimp in here, looking really good. 19:16 And we got our vegan shrimp, we have our celery, 19:19 we have our leeks going on right here. 19:22 I'll tell you, man, this is going to be 19:23 some kind of delicious my friend. 19:24 All right, go ahead. I got the ham, right here. 19:26 Got the ham over there. Got the ham. Oh, man. 19:29 Oh, boy. Add little salt in here. 19:33 That's what I'm talking about. 19:35 You smell that flavor? 19:36 So what we got to do also, get the little ginger, 19:38 julienne cut on a ginger. 19:39 Okay. And we got the peppers coming. 19:42 That's what I'm talking about, Chew Law. 19:43 So, friends, again, you want to make sure again 19:45 we put these different ingredients inside of here, 19:46 we got the mixture of the vegetables 19:49 with the different meats, 19:50 and we're going all the way down to Louisiana, 19:52 all the way down to Cajun country, friends. 19:53 Down South. Down South. 19:55 That's what I'm talking about. 19:56 Aren't you from the country? I'm from the country, brother. 19:58 You're from the country, country? 19:59 I'm an old fashioned country boy. 20:00 Okay. That's right, that's right. 20:02 From Caver County, all my people 20:03 are from Caver County, I want to say hello 20:04 to you all out there at Caver Country. 20:06 That's right, you don't know about that, brother. 20:08 Yeah, I don't know about that. Let's put red peppers for me. 20:11 Go and give me some ginger if you don't mind? 20:12 I'm a city boy. Come on now. 20:13 You ain't no city boy. City boy. 20:15 You know when I got to Sacramento, 20:16 they didn't think they're from the city. 20:17 They don't know where they are from, man. 20:20 All right y'all, so we got right here 20:22 inside of our sweet potatoes, we have right here, 20:24 we're gonna be adding some of our country style 20:26 chicken style seasoning I should say 20:27 right inside of that. 20:29 We're gonna turn this up right here. 20:31 All right, let's turn up just nice. 20:32 I'm gonna go and start stirring it up. 20:33 So go ahead and give me that ginger, Chef Law? 20:35 And so we're gonna let this cook for about another minute. 20:38 That's about, it's good enough right there. 20:39 We're looking really good, that's all we need. 20:40 So go ahead and clear all that out for me if you don't mind? 20:44 All right, so letting that saute 20:45 just like that, friends. 20:47 We got the soup going on over here, the sweet, 20:48 the sweet potato soup right here going on. 20:50 We're gonna add the meats to make it that gumbo soup now. 20:53 And I'll tell you, it's gonna be really tasty, friend, 20:55 really tasty, really tasty. 20:57 And so again, the sweet potatoes already has been 20:59 nice and hot and right now we have 21:01 the sauteing going on right here. 21:03 Go and get the bowls, and I got one bowl for you 21:05 and one bowl for me, how's that sound? 21:06 That sounds good. That's right, that's right. 21:08 Oh, yeah. 21:09 Oh, yeah, y'all. It's looking really good. 21:12 For another 10 seconds, 15 seconds here. 21:15 Oh, looking nice and brown on the ham right there, 21:17 the vegan ham, we got the vegan shrimps sauteing. 21:19 Everything's going to caramelize. 21:20 That's right caramelizing, really good. 21:22 That flavor is starting to set in. 21:23 Add little more oil, that's right, just like that. 21:26 Little bit longer, I want to just get that flavor 21:28 just good, man. Go ahead. 21:29 The ginger is coming out and the flavor. 21:31 Can you smell it? Let it cook. 21:32 Come on, y'all. Don't rush it, let it cook. 21:33 Y'all can smell through the TV, can you? 21:35 No, it's looking good. And I tell you... 21:36 It's looking really good y'all, looking really good, friends. 21:37 Okay, it's time to eat, man. All right. 21:41 Well, throw this inside of here just like that. 21:42 Now again, you know, if you want to let this sit 21:44 for another 30 minutes you could. 21:46 You know, we obviously right now, 21:47 we just want to eat this and enjoy, right? 21:49 But you could let it cook 21:50 for a little longer if you like. 21:51 You actually don't have, 21:53 because again we sauted it first, 21:54 got the flavors bursting out of it. 21:56 The sweet potatoes already cooked. 21:57 So again, it's ready to go. 21:59 Looking really, really good 22:00 and so it's nice and simmering, man. 22:01 I'm telling you, this is gonna be tasty, 22:03 we got our gingers, 22:04 I should say our sweet gumbo soup. 22:07 Sweet gumbo soup. 22:08 So I got the shrimp in there, 22:09 got the ham coming in there, Chef Law. 22:11 You got a spoon for yourself, friend? 22:13 Yes, indeed. All right. 22:14 Let me get that right there for me. 22:15 All right, oh, it's looking good. 22:17 Oh, it's looking good y'all, looking good. 22:19 So I got to get me a nice... Nice flavor. 22:21 Come on now, smells good, huh? 22:22 Get me one of these sweet potatoes. 22:24 All right, somebody give me a bite. 22:25 All right, let's get a bite. 22:26 This for y'all, we love you guys out there. 22:28 I'm about to get my good old fashioned 22:29 good eating on right now. All right. 22:31 Nice piece of shrimp right there, whoa. 22:36 Some kind of delicious. 22:44 Well, we've come to another end of a day 22:46 of the Chew's Challenge. 22:47 And we're at day number 25 and I'll tell you, 22:49 it's been so fun, so exciting doing these recipes, 22:52 we did the praise him peach cobbler, 22:54 but now we gonna talk about the K. 22:56 You know what the "K" is. The "K" stands for Knowledge. 22:59 And remember, friends, 23:00 God wants our knowledge to increase. 23:02 He wants us to be informed. 23:04 It is very important that we go away 23:06 after these 28 days are over and we know how to do this. 23:09 Because God wants us to have habits 23:11 that's gonna last for a lifetime. 23:13 But I have my good buddy again, Chef Law. 23:15 What's going on, Chef Law? How're you doing, Chef? 23:16 How're you guys doing out there? 23:17 Man, I'll tell you, this is exciting 23:19 because now we get to do, what? 23:20 Knowledge. Knowledge, that's right. 23:22 Knowledge is power. Knowledge is power, man. 23:23 So let's get some powerful questions. 23:25 So we're gonna ask some questions, right? 23:26 We're gonna ask some power questions right there. 23:27 Let's do it man. Let's go ahead. 23:29 All right, we have question number one: 23:30 What is the greatest control you can have in life? 23:32 You have three choices, is it A, 23:34 controlling someone else's mind, 23:36 is it B, controlling your diet, or is it C, 23:40 controlling yourself, self control? 23:41 Come on now. Which is the greatest control? 23:44 You broke it down a little earlier, 23:45 you talked about now, 23:47 my control is kind of dangerous, man. 23:48 You know what I'm saying? 23:50 And believe it or not, friends, this is a very serious thing. 23:53 I mean it's a real, real thing 23:55 that people can sometimes control somebody else's mind. 23:57 Now I'm not a psychologist out here 23:59 but, it ain't a fun thing to go through 24:01 if you follow where I'm coming from. 24:02 You know, what I'm saying and sometimes you know 24:04 we don't realize, if you follow where I'm coming from. 24:06 You don't realize it. But I'll tell you... 24:07 If one person you want to control your mind, 24:09 that would be Jesus Christ, amen. 24:10 That would be Christ. Praise His name. 24:12 So what's the answer here? What are we talking about? 24:14 Well, the greatest thing you could control is yourself. 24:16 Amen. That's right. Self control. 24:18 You might not be able to decide 24:20 what happens in everything in life, 24:22 but you can always decide what you will do 24:24 and what you won't do, so self control. 24:26 Come on now and we learned that the strength of a man 24:28 is his ability to have that self control. 24:31 I mean, it's not best based on you reacting and showing your, 24:34 recall your manliness by taking somebody out, 24:38 that ain't true manhood. 24:39 We learned that self control or being allowing God 24:42 to control you is what it's all about. 24:44 Amen, that's right. What we got? 24:45 So what's question number two, Chef Law? 24:47 Question number two is: How is ginger used? 24:49 You have three choices again. 24:51 Is it used as a spice, is it used as a herb, 24:54 or is it used as all of the above? 24:55 Come on now, now we had that sweet ginger soup, brother. 24:58 That sweet ginger soup was so delicious. 25:00 And you know what, the ginger was sweet. 25:01 Go ahead now, go ahead now. 25:02 So you learned about ginger and obviously yes, 25:05 ginger can be used medicinally. 25:07 You know, a lot of times if I have a stomach ache, 25:09 you believe it or not you can take a ginger 25:11 and boil it right in some tea and make a ginger tea 25:15 and it's excellent for relieving the stomach pains 25:18 or soothing the digestive system. 25:21 But it also, believe it or not, 25:23 we found that it also is a great herb, 25:25 kind of gives a nice little punch to the recipe, 25:27 you follow where I'm coming from. 25:28 So the answer to this is what? 25:30 All of the above. All of the above. 25:31 It's a herb and it's a spice. 25:34 Now, what else we got, Chef? We got question number three... 25:37 Question number three, last question here we go: 25:39 When mixing water into corn starch, 25:41 what temperature should the water be? 25:44 Three choices again, A, hot, B, cold, or C, warm? 25:49 All right, so we're talking about little science right now. 25:51 We're talking about those little science. 25:52 A little science, friends. A low educational science. 25:54 Again when you use corn starch, 25:55 again sometimes we are not cognizant about 25:58 what temperature the water should be, 25:59 but we learned that the water should be cold. 26:02 Cold water. Again if the water is hot. 26:04 The cornstarch kind of gets little clumpy, 26:07 and it kind of starts kinda just gets into a big blob. 26:10 And so what you find is that, I can't break it down 26:12 exactly how it works 26:13 but make sure the water is cold. 26:15 It's really simple, turn on the water on cold, 26:17 mix into that corn starch, 26:18 and then put it into that mixture. 26:20 As we like to say when you put into the mixture, 26:22 it's gonna say, just like that. Can you do it for me, friends? 26:26 Just like, try it at home. 26:27 Anyway, I got to say God is good. 26:30 So God is giving us little these simple recipes, 26:32 these recipes not only does it apply to our health 26:35 but it's also as we've been learning 26:37 He gives us recipes for life. 26:39 We learned that today that again, 26:41 if we surrender ourselves to God, 26:42 it's a recipe for guess what? 26:44 Self control. 26:46 If we put our mind upon Christ, now all we can have that recipe 26:50 for having that sweet peace, that passes all understanding. 26:54 See, Chef Law, 26:55 God has recipes that is amazing. 26:57 He's got good recipes. 26:59 Come on now, and God has recipes, 27:00 brother that guess what? 27:01 Has saved you and me from the pits of sin. 27:03 He saved me. Come on, brother. 27:04 He's saving me right now. Come on now. 27:06 He's got a recipe for you tomorrow 27:07 and I'm trying to follow His recipe, friends. 27:09 And shouldn't we be so grateful for that? 27:11 Man, we should be... 27:12 You know, let me tell you, let me just tell you something. 27:14 Go ahead now, Chef Law. Can I chew on goodness of God? 27:16 Chew on the goodness of God, I like that. 27:18 We should be not only grateful, 27:19 well, we should show our gratitude and praise to God. 27:22 Amen, like praise him peach cobbler? 27:24 Not only that God is worthy like praise him peach cobbler. 27:26 Amen. That's right. I'm shouting hallelujah... 27:27 To just thanking God for another beautiful day 27:29 and for all the things that He has given us. 27:31 Amen, amen. 27:32 So, friends, we want to say praise God for who He is. 27:35 He has given us these 25 days to eat healthy, 27:38 to live healthy, to see another day of life. 27:40 Yes. But, friends... 27:41 We know we're at the end and we got to say good bye. 27:44 So my name is Chef Chew. And my name is Chef Law. 27:47 And as we always say, 27:49 "Gonna give you something to chew on." |
Revised 2017-06-08