Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000019A
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00:01 Whoa-oh-oh-oh Whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh Whoa-oh-oh-oh-oh-oh 00:15 Whoa-oh-oh-oh Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:22 Welcome to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon 00:26 from the Revive Cafes in Auckland, New Zealand. 00:29 And today I'm gonna share with you 00:30 a delicious meal from my cafes 00:32 that you're going to love to cook at home. 00:35 And this is so easy that even kids can cook it. 00:38 Today, we have three very special guests. 00:40 Welcome to Cook:30 for Kids. Excited to be here? 00:43 Yeah! Fantastic. 00:45 We have Seth here from Idaho, Fiona from California, 00:49 and Abby who is Seth's sister from Idaho. 00:52 So welcome along and we're gonna have 00:53 so much fun today cooking in the kitchen. 00:56 So, just so that we can get to know 00:58 these guys a little bit more, 00:59 we are gonna ask them a few trick questions 01:01 and so we can find out some of their favorite things. 01:04 So firstly, Seth, how old are you? 01:07 Twelve. Twelve, cool. 01:08 That was not a trick question. So what is your favorite fruit? 01:12 Apples. Apples. Why apples? 01:14 Because they're good. Excellent. 01:16 That's good, they're nice and crispy. 01:18 That's great. Now, Fiona, how old are you? 01:19 Nine. 01:21 Nine, and what's your favorite fruit? 01:22 Mango. Mango. That's excellent. 01:25 And what about you, Abby? 01:27 I'm eight. You're eight? 01:28 And my favorite fruit would probably be peaches. 01:31 Peaches, that's great. 01:32 She eats like two for breakfast every morning... 01:35 We have a bunch at home so I love them. 01:38 Really. Oh, well, that's great. 01:40 And, Abby, what's your favorite vegetable? 01:43 I'd say celery probably. Celery. 01:45 Wow, it's a nice crunchy vegetable. 01:47 And, Fiona, what is your favorite vegetable? 01:49 Broccoli. Broccoli. 01:51 Well, I bet there's not many kids 01:52 that will say that broccoli is their favorite vegetable. 01:54 That's great. 01:55 Broccoli is full of so many vitamins and minerals. 01:57 Do you like it raw or cooked? 01:59 Boiled. Boiled, okay, cool. 02:01 And, Seth, what's your favorite vegetable? 02:03 Carrots. Carrots. Brilliant. 02:05 So these are very healthy kids. So your last question is this. 02:08 Seth, what is your favorite fast food? 02:11 Pizza. Pizza. 02:13 And your favorite fast food? 02:15 Chicken strips. Chicken strips. 02:17 And your favorite fast food? 02:18 I think pizza as well. Pizza. 02:21 Well, this show is all about healthy foods. 02:23 So we're gonna show you some great healthy ways 02:25 to make food instead. 02:26 So we're gonna start cooking. So what is on the menu today? 02:30 Aromatic tofu and vegetable curry 02:33 with cilantro quinoa. 02:36 And for dessert, we have strawberry almond smoothies. 02:40 Mm-hmm, yum. 02:43 So today we're gonna start cooking. 02:45 Now before we start, 02:46 we want to make sure everything is clear. 02:48 A big principle in hospitality, 02:50 and restaurants, and cafes is called prep. 02:52 So it's making sure everything is clear, 02:53 ready to go. 02:55 We got pots on the stove. 02:56 There's water that's just boiled on the jug. 02:58 Got a chopping board and knife. 03:00 And all our ingredients out, 03:01 and we have a great attitude and ready to go? 03:03 Yeah! Alrighty. 03:05 That's excellent, so lets get started. 03:06 So we want to start with the job 03:08 that's gonna take the longest. 03:09 So firstly we're gonna do is 03:10 we are going to start cooking these sweet potatoes. 03:13 So we got a curry here and this curry 03:15 is not like your normal curry. 03:17 We're gonna make our own curry paste 03:18 and put lots of lovely flavors and vegetables in it. 03:21 So you guys like hot food? 03:23 Sometimes. Sometimes. 03:24 Sort of. Sort of. 03:25 A little bit. A little bit. 03:27 Yes, we're not gonna make it very, very spicy. 03:28 And the best part of making our own curry 03:30 is you can make as hot or as mild as you want. 03:32 So we're gonna make it very mild for you guys today. 03:35 I'm gonna show you how you can make a really genuine curry. 03:38 So first job is the sweet potatoes. 03:40 So if you two gonna separate here a little bit. 03:42 So we're gonna get this sweet potato here. 03:44 Lovely, you guys like these? 03:46 Yeah. No. 03:47 You don't like sweet potato? Kind of. 03:49 Kind of, okay. I like mashed potatoes. 03:51 Me too. Mashed potatoes. 03:53 So we're gonna just cube it. 03:55 And this will become a lovely ingredient in our curry. 03:57 So to cube it we basically cut into strips like this, 04:00 and when you're chopping with a knife, 04:02 we want to slide the knife 04:04 through like that and that makes easier to cut. 04:07 If you're just pushing down on the knife 04:10 that it's actually harder to go through, 04:11 so you want to get blade do the work. 04:13 So what we do is we chop it like that 04:15 and then basically we chop it into cubes 04:17 and because we want things to cook fast, 04:18 we only got 30 minutes, 04:20 we want to chop it reasonably small. 04:23 So, Fiona, you think you can do that? 04:24 Do you need a small knife or a big knife? 04:26 I'll use that one. Oh, great, look at that. 04:28 That knife is about as big as you. 04:31 So yup, so hold the sweet potato 04:33 and slide it through. 04:35 Oops, it's quite tough, isn't it? 04:36 Keep going. That's hard. 04:39 This is probably the hardest knife experiment so... 04:42 Slide that. I love it. Wonderful. 04:44 I might give Seth to give it a go, 04:45 give Seth to give it a go. 04:46 You've done a great job here. 04:48 See if you can try this one here? 04:49 See if you can cube that one there? 04:51 So keep your fingers away, be smarter, yup. 04:56 Very cool. 04:57 So that's how you do with knife, that's excellent. 05:00 Cool. Excellent. 05:02 Well, I might, this is actually probably hard task 05:03 for you guys, 05:05 so I might just quickly cube it for you like that. 05:07 And this will be a lovely ingredient in the curry. 05:09 This one fell down. 05:11 Do you want me to put it back up here? 05:12 Yeah, that'll be great. Thank you very much. 05:14 Good thinking. 05:15 It's always good to keep the board clear. 05:16 So we'll just cube it like this. 05:19 So do you, guys, 05:20 what other things do you just cook at all, Seth? 05:23 It depends on what I'm making. Yeah. 05:25 What's your favorite thing to make at home? 05:27 I don't know how to make everything. 05:28 I like to make Top Ramen though. 05:30 Oh, yup, what's that? Top Ramen. 05:32 Top Ramen, right, that is a Japanese dish, isn't it? 05:34 Yes. Great. 05:35 So just keep cooking like this. 05:36 And, Fiona, what do you like making at home 05:38 when you're cooking? 05:39 Pasta. Pasta. 05:41 And what you put with your pasta? 05:43 I usually cook pasta plain 05:45 and then my mom cooks something else 05:46 and then we add them together. 05:48 Oh, wonderful. 05:50 That's great to share there with your mum, that's awesome. 05:52 I like to make three things. What's that? 05:54 I mean, two things. Yup, what's that? 05:55 I like to make cookies and mac and cheese. 05:58 Cookies and mac and cheese, excellent. 06:00 There we go. So I've cubed those. 06:03 If, Fiona, you can put those in that little pot? 06:05 We shall bring this pot over here. Yup. 06:07 Let me just put that in there. 06:09 And so these will probably take round about probably 10 minutes 06:11 to kind of soften up in there. 06:14 And we've boiled the water, 06:15 so we're gonna put boiling water in there. 06:18 Don't touch it. No one touch the water. 06:19 Can I help with putting them in there? 06:21 You can, you can help actually. 06:23 So throw them in there, lovely. That's excellent. Team effort. 06:25 This is a lot. Many hands make light work. 06:28 This is a lot actually. 06:29 So we're gonna put on the gas here. Turn it on. 06:31 Oh, I forgot there was one other one 06:33 that might need to be. 06:34 Oh, thank you. Brilliant. 06:36 We're just gonna put some boiling water in here. 06:39 And this will... Oh, it's kind of nearly boiling. 06:41 By using boiling water, it means that it cooks fast. 06:46 So we don't spend time, 06:47 you know, letting the water come up to temperature. 06:49 So that's a good start there. 06:51 Someone who hit a potato, it's splashed there. 06:54 Oh, that's okay. Don't pamper it of. 06:55 Yeah, good pointing out there. 06:57 So it's a great first job underway. 06:59 Second job is quinoa. 07:00 Do you guys know what quinoa is? 07:02 Yeah. I ate some last night. Oh, really. Look at that. 07:05 So this, so for guys at home, this is quinoa. 07:07 It's a great, great protein. I think it was night before. 07:11 I had some earlier this week. A great protein. 07:13 It's kind of like rice and then the way you have it, 07:15 you kind of serve underneath the curry or something. 07:17 And it's very full of protein, it's very, very good for you. 07:19 It smells good. 07:21 And the best part about it, it's very quick to cook. 07:23 It only takes about 12 minutes to cook. 07:25 So the thing is you only have 30 minutes, 07:26 it's a great ingredient for this kind of a program. 07:28 So if I can get a cup measure, I'll get a cup measure for you. 07:31 And, Seth, if you can measure out one cup of quinoa 07:37 into this pot over here? 07:40 So is this a whole cup? 07:41 That's a whole cup, so dip it in deeper. 07:43 Oops. Sorry. It's okay. 07:47 Throw it in there. We'll do two cups. 07:50 So put two, so one cup in there. 07:51 Yup. Here we go. 07:53 And we'll put two cups of water. 07:55 So that's good. That's it, that's it. 07:56 Oh, you want to go a little more deep? 07:57 Oh, you said two cups. 07:59 Just one cup, so I changed my mind. 08:00 That's good. 08:02 And then I'm gonna put two cups of water. 08:04 That's a cup, pretty sure it is. 08:07 I think. I hope so. 08:08 So the recipe for quinoa and rice is the same. 08:11 So that is one cup of quinoa to two cups of boiling water. 08:17 Can you remember that? 08:18 One cup of quinoa to two cups of boiling water. 08:20 Guaranteed every time to cook well. 08:22 So the other trick with this is basically 08:25 we want to put the lid on. 08:26 Why do we do that? 08:27 So the steam doesn't... 08:30 So the heat doesn't get out and it cooks faster. 08:32 Exactly, so basically there's water in there 08:34 and we want the water to go into the quinoa 08:36 to make it nice and soft. 08:37 But if we leave the lid off, where's the water gonna go? 08:40 Into the sky. Exactly. 08:42 So the other thing what we do is we don't stir it. 08:45 'Cause when it's cooking loose holes will appear, 08:47 little steam beams, 08:48 and that's what cooks the quinoa or the rice, 08:50 you don't want to stir it. 08:51 So there you, guys, little tips for you. 08:54 So we've made a great start. 08:56 So now we're going to, if you guys want to see 08:57 if you can brush that into and tidy that up. 09:00 So now we're gonna make... 09:01 So put that under there 09:02 and you can scrape it in like that. 09:04 Wonderful. Careful, Abby. 09:09 So we want to... There's some extra pieces. 09:13 So this curry is gonna be extra special. 09:15 Often I use a curry paste, 09:17 you can buy these pre-prepared curry paste. 09:20 Can't find one at the moment. 09:21 But basically they come in little jars 09:23 and they're excellent to use. 09:24 We're gonna make our own curry paste. 09:26 What do you think, guys? 09:27 That feels good. Yeah. 09:28 So we're gonna use, make it in this food processor here. 09:32 What do I need to do with the quinoa? 09:33 With the quinoa just press on bench at the back. 09:37 I don't know how to close it so. 09:38 So we're gonna use a food processor here 09:40 to make our curry paste, our very own curry paste. 09:43 So we're gonna just put lots of flavorsome ingredients. 09:46 Can you help us close that? Oh, yup, here we go. 09:49 You guys are very tidy in the kitchen, it's excellent. 09:51 So we're gonna chop an onion, 09:53 I'll just chop this underway to get it started. 09:55 So we're gonna just put lots of really flavorsome ingredients. 09:57 That one right isn't easier to cut. 09:58 It's never easy to cut a potato? 10:01 Probably yes. It might be it. 10:02 So you guys want to peel that, peel the skin off that. 10:05 See if you can get the skin off there. 10:09 Oh, don't rub your eye. 10:12 It's very... 10:13 Make you cry, doesn't it onion? 10:15 Oh, yeah. So don't rub your eye. 10:16 It makes me, I don't know why but it makes... 10:20 I don't know why it's making my tongue spicy, 10:23 I don't know why. 10:25 I think it's the smell of the air or something. 10:28 Oh, one onion in the blender, 10:31 in the food processor, all right. 10:32 I'm gonna put two cloves of garlic 10:35 in this great garlic press here. 10:37 So we basically put the garlic in like that. 10:38 What's that part? There we go. 10:40 And we're gonna squeeze it. 10:42 So if you want to, can you squeeze it in there? 10:44 I'll give you a hand. 10:45 There you go, grab both ends, squeeze it together, 10:48 oops, over the bowl. 10:51 Squeeze in. 10:54 Got it. That looks so mushy. 10:58 And then we're gonna add some ginger. 10:59 Have you guys seen ginger before? 11:02 So we're just gonna peel off the edge here. 11:04 Is it ginger extremely spicy? 11:06 You can try some. Lick some of that. 11:09 Lick and see what it really taste like. 11:11 Lick it? Yup. 11:12 It's ginger, what do you think? 11:13 Wow! 11:17 Very good. It's really good. 11:19 It's very good, I like it except it's so spicy. 11:22 It's good. It's more hot than spicy. 11:23 So we're just gonna put some 11:25 this much ginger in here as well. 11:26 You can also use ginger puree if you don't have real ginger. 11:28 What do I do with this? I'll just put all on here. 11:31 You just put it in the rubbish actually. 11:32 That's all the stuff, the flavor, 11:34 so we've taken the skin off. 11:35 Fiona, can you go to the fridge 11:37 and find some cilantro in the top shelf? 11:39 There's some cilantro wrapped in paper there. 11:41 One on the right is the fridge. 11:43 And the top shelf on the left 11:46 is a drawer that slides out 11:47 and there's some cilantro in there. 11:49 I've no clue what I'm doing. Your left is this side. 11:52 Here it is. Here it is. Oh, that. 11:54 I didn't know what it is. 11:55 This is cilantro here. Cilantro. 11:58 And we wrap that herbs in paper towels 11:59 so they're nice and moist. 12:01 It looks like mint leaves. It does. It's kind of similar. 12:03 So we're just gonna put 12:04 this all the cilantro in like that. 12:06 Cool, just like that. 12:08 Next ingredient we're gonna add some lemongrass. 12:10 Lemongrass paste, 12:11 you can also add whole lemongrass. 12:13 Lemongrass is like a stalky kind of thing, 12:14 it looks like that. 12:16 So if you can, 12:17 one of you guys can see if you can squeeze it in. 12:20 Squeeze in two tablespoons into there, squeeze harder. 12:25 How do we know it's two tablespoons? 12:26 That's about half tablespoon. Okay. 12:29 Another half of it. Yup. 12:31 We need two. 12:34 Okay, it comes out by the half. Is that it? Is that good? 12:39 Exactly. 12:40 So it's lemongrass, nice flavor. 12:42 We also gonna add some, 12:44 try these, these are fennel seeds. 12:46 So just try eating one of those. 12:48 What do you think of the flavor of those? 12:50 It's good. It's really good. 12:51 Quite nice, kind of aniseed kind of flavor, aren't they? 12:54 Really good. 12:56 So we're gonna add a tablespoon of those in there. 12:57 I like them. Pretty good. 12:58 We're gonna add some clove powder. 13:00 It is like liquorish. It does. Yes, it does. 13:02 Clove powder is a lovely little thing as well. 13:05 Smell that? What does it smell like? 13:09 Right, hold on. 13:13 I don't know. 13:14 So tablespoon of clove powder in there. 13:16 Can I smell it again? I really don't know... 13:17 Yes, sure. It's a really nice smell. 13:20 I know what it smells like, it smells like something, 13:21 I don't know of what. 13:23 And we got some turmeric, turmeric, 13:24 it doesn't really smell, 13:26 it kind of makes it nice and yellow. 13:27 So put a teaspoon around there. 13:28 It's orangely, not really yellow. 13:30 And what are these? 13:32 Peppers. Peppers. 13:34 Yes. So these are spicy peppers. 13:35 Jalapeno peppers. 13:36 Jalapeno. So we just use a little bit. 13:38 So we're just gonna use that much today. 13:39 If you like more spicy food we'd use more, 13:41 but that should be just enough 13:42 to just give a little of ham of heat. 13:44 We don't want to over spice it. 13:46 We just turn down the... What's happening? 13:48 It's over boiling. That's good. 13:50 I think the quinoa is cooking as well. 13:52 So... 13:54 Oh, we got to turn, it came on. Here we go. 13:58 That you haven't turn the pot on? 14:00 No, it will come back. Okay. 14:01 It was boiling water so it started cooking really. 14:03 So just a little bit of pepper here. 14:05 You can leave that if you want to or you can put more in. 14:07 So if in doubt leave it out 14:09 but this will just give 14:10 a little bit of ham of heat in there 14:12 'cause we don't want to make it too much. 14:13 So there we go, 14:15 there's the ingredients to make the curry paste, 14:16 how easy is that. 14:18 So we put this on here. 14:19 Oop, and then we need to push the on button. 14:24 So if... 14:26 Abby, you can push the go button. 14:28 Go! What's the on button? 14:30 And it's gonna go round like that. 14:32 Round and round and round it go. 14:34 It does. 14:36 It's greenish... I think orangish. 14:40 So there we go. Look at that. 14:41 That looks kind of good. It looks like a paste. 14:44 So that is what a... 14:46 We've made our own curry paste. 14:48 So it's how many flavors are in there? 14:50 Lots. Lots of flavors. 14:51 So starting a dish 14:53 with this number of flavors here 14:54 is gonna be awesome. 14:55 So see if you can get into that pan. 14:57 Use red scrapper over here. 15:01 And just spoon it out into there. 15:03 And we're just gonna add a little bit of oil, 15:04 just about a tablespoon of oil, just to get it going. 15:09 And mix it around. 15:11 Mix it around with the oil. 15:16 What if I don't get it all in? 15:18 You just do your best, just move the thing around. 15:21 Keep going, lovely. Stir it around. 15:23 So we've made a... 15:24 The onion is still getting to my eyes. 15:26 Why are you crying? 15:28 Do that, do that, do that. Wipe them. 15:30 So that's our own curry paste. 15:32 Isn't it a great start? Cool. 15:34 So we're gonna start adding some other ingredients 15:35 now as well. 15:37 They will take about probably five minutes to start cooking 15:39 and become really flavorsome. 15:40 You all right there? Yeah, the onion. 15:42 Oh, the onion. 15:44 Wave them, wave them, wave all the stuff. 15:45 There we go. How's that? It's lovely, most perfect. 15:47 So you can give it a good stir, you can be stirrer, Seth. 15:49 Go and wash it in the sink, that might help there. 15:52 There you go. 15:53 'Cause often you can get onion on your hands, 15:55 so don't rub your eyes. 15:57 So this curry is making awesome progress. 15:59 Can you open that with the can opener, Fiona? 16:02 What do I do with this one? We just put at the back here. 16:05 And you're gonna stir it around there 16:07 so it doesn't start burning. 16:08 So you can be the chief stirrer. 16:10 And we'll put little more of it. 16:11 Looks so good. Keep stirring. 16:15 The flavor of this is just, 16:18 all those flavors just smell amazing. 16:20 This is gonna taste so good. How do I work this? 16:24 Okay, so basically it goes this way. 16:26 So basically, hook it there, 16:27 and then hold this together and turn that dial. 16:30 Oh. 16:31 So hold it together, get it tightly, 16:32 hold it tighter, yup, turn it, yup. 16:35 Lovely, wonderful. I'm opening a can. 16:38 Haven't you opened a can before? 16:40 Nope. What do you use at home? 16:42 Well, I have these things like 16:44 where there's pin, and you just yank it. 16:45 Oh, okay. 16:47 We are not used to opening cans. 16:48 Oh, really well. I've never opened a can before. 16:49 Really? 16:54 Cans are very exciting obviously. 16:56 Yeah, keep turning, keep on turning. 16:58 So when you're stirring, 16:59 you want to keep it in contact 17:01 with the pan as much as possible. 17:02 So kind of spread it out. 17:04 So everything is getting about maximum 17:05 kind of surface temperature. 17:07 Is that like sauce or topping or something? 17:09 This is a curry. 17:10 So it's gonna go on the cilantro, cilantro quinoa. 17:13 It looks good. It smells good too. 17:15 You put cilantro in the curry. Exactly. 17:18 Now we're gonna use tofu as well. 17:20 Have you guys used tofu before? Oh, yeah. 17:22 I know tofu. Okay. 17:24 I know about it. 17:25 There is a piece of the stem of the cilantro in that. 17:27 Oh, that's okay. 17:28 I'll get your brother to pull it out. 17:30 There is a stem in there, 17:31 look at that you are very observant. 17:33 So, Abby, can you go and drain that in the sink, 17:35 just tip out the water of that tofu in there? 17:36 Like this? Okay. 17:38 Yeah, that's cool. 17:39 So you keep as much contacting with the surface here. 17:41 So don't make sand castle, 17:42 just kind of keep it spread out as much as you can. 17:44 Okay. How's it going there? 17:47 Oh, looking good. You've missed a few bits. 17:48 Oh, here we go, look at that, nearly there. 17:50 You've done it, I'll finish it off if you like, 17:52 it looks a bit tricky. 17:53 Yeah. 17:55 So you kind of, if you miss a few bits, 17:56 it won't open, 17:57 so we just go round like that and it should finish. 17:59 Look at that. 18:00 Now if you can pour that, this is can tomatoes, 18:02 pour that into the curry. 18:04 The whole thing? The whole thing. 18:08 You got that water out? I got as much I could out. 18:13 That's brilliant. Wonderful. 18:15 So we'll use tofu here, so this... 18:16 There still might be some in there 18:17 but I got out as much as I can. 18:19 It's a really good protein source to use. 18:20 That's, you know, plant based. And we're gonna chop it up. 18:22 So... This is making it so red. 18:25 It is. It is. Can I chop it? 18:27 I might get Fiona to chop it with a big knife, 18:29 and you can chop something lighter. 18:30 So we're gonna cube it. 18:31 So we're gonna just gonna cut it that way. 18:34 Cut it that way 18:36 and then we're gonna cut that way. 18:38 And then cut it. 18:40 You don't have to make the sound effects. 18:42 Okay. 18:43 So as you cut it, start straight in about... 18:45 Yup, that's great, 18:46 that one centimeter or half an inch. 18:48 Great and do the next one. 18:50 Look at that, you're doing really well there. 18:52 Go on, keep going across there. 18:54 And we're gonna cut one of these as well. 18:56 Have you done cutting before in the kitchen? 18:57 Is that a hot pepper or just the regular one? 18:59 This is just the regular, it's just the bell pepper. 19:01 So if you can chop this, I don't know if you can, 19:03 I'll just get it started for you. 19:06 And if you can chop this into cubes. 19:07 Can you do that? 19:08 See if you can give it a go with a little knife? 19:10 With that? Have you used knife before? 19:11 Yup, so just cut slide back and forth. 19:14 It's a bit tough going through there, yup. 19:15 This tofu is really mushy. Wonderful. It's good. 19:19 Look at your fingers. Sorry. 19:22 Everything is boiling. Excellent. That's good. 19:24 Everything should be boiling. 19:25 So let's turn the gas up a bit on this on here. 19:27 You want to get it really hot stuff. 19:28 Do I cut it the other way? Yup, cut the other way. 19:31 Shall I keep this part? Yes, keep that part. 19:33 We're running out of time. 19:35 So I might just finish this off for you. 19:36 So you've done a great job there. 19:37 And my tofu. 19:39 So the tofu, you want to cut it this way as well. 19:40 So now you cut through this way. 19:41 So you got little cubes. 19:43 Is this what it's supposed to look like? 19:45 So when you're cutting, you want to slide it through. 19:47 So, Abby, if you can put those the red bell pepper 19:50 into the curry that your brother's making. 19:52 Chef Jeremy. Yeah. 19:53 Does this look right to you? That looks perfect. 19:56 I'm still gonna come back and grab the other one. 19:58 Cool. It's great. What does it look like? 19:59 Peppers. Awesome. Look at that. 20:01 You're doing a great job. 20:02 So what we're doing here 20:04 is we are cutting multiple pieces at one. 20:05 So rather just cutting individual cubes 20:06 each at a time, 20:08 we probably cutting about probably 20 or 30 at a time. 20:10 So it cuts down on time significantly. |
Revised 2017-09-11