Participants: Paula & Curtis Eakins
Series Code: TDYC
Program Code: TDYC017031A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Welcome to 3ABN Today. 01:08 Another cooking program with Curtis Eakins, my name 01:12 and your name will be... 01:13 Paula Eakins. 01:15 Paula Eakins, we are married 01:16 in holy matrimony of wonderful 23 years 01:18 of marital bliss. 01:19 All right. 01:20 At the time of taping this program by the way, 01:22 could be later when you see this program 01:24 but right now it's 23 years. 01:25 But it won't be earlier, that's for sure. 01:27 Yeah. It won't be less than 23. 01:28 No. Okay. 01:30 But today... But today... 01:31 Today we're gonna be doing fast food cooking. 01:35 Okay, wait a minute. 01:36 Now, fast food means it's unhealthy. 01:38 No, no, no because I'm gonna tell them 01:41 why but basically I want my individuals 01:43 who do fast food, eat fast food to say, 01:45 "Oh, I think I'm going to watch this show today 01:47 because of the fast food we're doing... 01:48 Okay. Fast food. Doesn't take a lot of time? 01:50 Oh, yeah, no, no. All right. 01:51 It takes a little bit of time 01:53 but basically it's fast food for a reason. 01:55 I'll be discussing that 01:56 when we actually in the program itself. 01:57 Oh, okay, all right. 01:59 Well, let's go to the recipe at this time. 02:01 Okay, we're gonna be making a banana strawberry smoothie 02:06 and we're gonna be making these oat burgers cutlets. 02:08 I've burgers for the fast food. And spicy potato wedges. 02:13 And we're going to finish up with this silken tofu pie 02:16 with a blueberry topping. 02:18 Oh, my goodness. 02:19 Okay, this gonna be fast food, 02:21 so the burgers, shakes and fries. 02:24 You know, when you think about fast food, 02:25 does what people think about, right? 02:26 Burgers, shakes, fries, 02:28 and then, of course, maybe some kind of a dessert, 02:32 you know, they also look for dessert. 02:33 So we got dessert on here as well, all right. 02:35 Okay, all right. That sounds good, honey. 02:36 Now these recipes, 02:37 you developed yourself over the years, 02:40 and I have the awesome task, folks, to really tasting 02:43 and sampling these recipes. 02:44 It's an awesome job. 02:46 I'm up to my ankles 02:47 but, I mean, I'm willing to do it. 02:48 I'm willing to sacrifice. 02:50 Of course, every now and then, 02:51 when you talk about that somebody says, 02:53 "I'd like to be at your house doing that job." 02:54 Yeah, one guy did actually say that, 02:56 you know, "Can Paula come home?" 02:57 Said, "No, we don't really play that." 02:59 But yeah, so I had to talk to him off camera. 03:02 By the way, yeah, I would appreciate 03:05 that these meals you've been providing for me 03:06 for over 23 years. Yeah. 03:08 Well, one of the reasons 03:10 why we're doing this fast food courses, 03:12 a couple of things going on. 03:13 Number one is that when I meet people, 03:16 they will say things to me like, you know, 03:18 "My family has come over to the house, 03:21 they're staying about a week on vacation." 03:22 And they will say things like, 03:24 and I try to fix the foods that we fix normally. 03:27 Right. 03:28 And I understand that because, you know, 03:29 because we are vegan vegetarians 03:31 and we have a different kind of format 03:32 than most people eat, all right? 03:34 No milk, no eggs, no cheese, that kind of thing. 03:36 Plant based. Plant based. 03:37 We always say plant based, all right. 03:38 And one of the things 03:40 that happens is that people meet me 03:41 and they'll say things like you know, 03:42 "I've got family coming in 03:44 and when they come over they will not eat my food." 03:47 And I say, "You know, I had the same problem." 03:49 I remember one time we had some friends 03:51 that came to visit with us and I'm normally fixing stuff, 03:54 everybody loves the food, all right. 03:57 And on this particular situation, 04:00 a couple of days in, 04:01 they didn't seem very happy, okay. 04:04 Oh, these were younger girls... 04:05 I mean, yeah, younger, younger. They didn't seem very happy. 04:08 Now they kind of, they ate it and they were okay with it 04:12 but they weren't happy with it. 04:14 And so that kind of, first of all, 04:16 it kind of hurt my feelings a little bit. 04:17 You know, what I'm saying? But then I said, you know what? 04:19 Let me call my daughter. 04:20 You know, every time something goes down 04:22 its kind of different, I always call my daughter up. 04:23 You know, we call our daughters and talk to her about it. 04:25 And so, we called and talked to her about that. 04:28 And she said, "Mommy, Mommy, remember people 04:31 who come to visit with you are not going to eat 04:33 the same way you do. 04:34 They don't even believe in the same things you believe in, 04:36 but they definitely are not going to eat the way you eat, 04:37 so you know, you might need to look at their superfoods." 04:41 Now, superfoods for those of you 04:42 who don't know are the foods you grow up with 04:43 or foods you like 04:45 and you're not ready to exchange them out. 04:46 So in this situation, 04:48 she said, "Mommy fix the foods that people like." 04:51 And because they were younger... 04:52 Okay. What did they like? 04:53 They were teenagers, so... They were teenagers. 04:55 Yes. Hotdogs, spaghetti... 04:57 We had a pizza night, I believe. 04:59 We had pizza night. Making our own pizza. 05:00 Do it with your own pizza. They were involved in cooking. 05:02 So we changed everything around. 05:04 And then one of those evenings we said, 05:07 "Tonight we are going to fast food." 05:09 And he said, "Are we going to go out?" 05:11 No, we're going to do fast food here at the house. 05:13 And so all the things that people normally like, 05:16 Curtis, that they like from the fast food place, 05:18 we decided to fix on the show. 05:19 That's true. And they ate it up. 05:21 They ate it up... 05:22 I remember about the third day one of the young people said, 05:25 "You know what? 05:27 I'm a meat eater", she says... 05:28 Yes, yes, yes. "I don't even miss the meat." 05:30 Don't miss the meat. 05:31 Because you have something in its place 05:33 and something better. 05:34 And when they got ready to go home, 05:35 the thing that was so amazing, when they got ready to go home, 05:37 they said, "Could you fix another one of those pies 05:40 that you fixed before?" 05:42 That's amazing to me because they just loved the food 05:44 and so it's all about when people come over 05:48 not trying to always push your stuff, 05:50 but try to think about what they like 05:53 and then fixing foods that are healthy 05:55 but foods that they like. 05:56 It's the same thing 05:57 when we talk about Jesus Christ. 05:59 And also foods that they're familiar with 06:01 as far as the appearance is concerned. 06:02 Oh, the appearance... 06:04 Because a burger, it may be healthy 06:07 but if it looks green, people don't eat green burgers. 06:09 No, no. 06:11 So it may be healthy, it may even taste good... 06:12 Right. 06:13 But the appearance of a green split pea burger 06:16 is not going to be appetizing. 06:18 Been there and done that. Yes, we have. 06:19 Been there and done that. Okay. Okay. 06:21 So today then, we are going to start off with our smoothie. 06:23 Okay. 06:24 And I like the fact that it's very, very good, 06:27 it's delicious and so let's look 06:29 at the actual ingredients for this one. 06:31 It calls for... 06:38 Oh, that's it. 06:39 Now, Curtis, you can get no quicker than that. 06:41 Now, that's fast food. That's fast. 06:42 Okay. That's fast. 06:44 And sometimes people make their shakes and stuff. 06:46 They'll make it with almond milk 06:48 or soy milk or rice milk. 06:49 But I really want it to be more of a fruity kind of a drink. 06:52 Okay. 06:54 And so that's why we're doing the orange juice in its place. 06:55 However, you can use almond milk, 06:57 rice milk, soy milk 06:58 as the place of that, all right? 07:00 But we're gonna be doing orange juice, 07:01 so let's bring that on over here, 07:02 so we can get start on this one. 07:04 So we have our blender here. 07:05 It is so quick and so easy, Curtis, to do, all right. 07:07 So we're gonna take the top off. 07:08 Okay. 07:09 And I'm gonna go ahead and pour in the juice here. 07:13 All right, 100% orange juice? 07:15 Orange juice, 100% orange juice and we're gonna go ahead on 07:18 and get the banana in there 07:20 and I love that because the banana... 07:22 Now, I'm gonna tell you, 07:24 there are times when people say things to me like, 07:25 you know, I can't do bananas. 07:28 So guess what? You won't be doing this recipe? 07:30 No, no, no. Oh, no. 07:32 So when they say, I can't do bananas, 07:33 I say, but guess what? 07:35 You can take pears. 07:36 Chop them up real fine, put them in a freezer, 07:38 you can use pears. 07:40 You can take an apple, chop it up real fine, 07:42 keep the skin on, put in the freezer. 07:43 Okay. And so guess what? 07:45 So when they can't do bananas, 07:46 they could do the pears, they could the apples 07:47 but you still get the same kind of personality, right? 07:49 Right. Okay. 07:50 And we gonna go ahead and put in our strawberries. 07:53 Strawberries, man, these can be fresh or frozen? 07:54 What do... 07:56 They can be fresh, they can be frozen... 07:57 It doesn't really matter. It does not matter, okay? 07:58 All right. It doesn't matter. 08:00 It is a quick one of those things to fix. 08:01 Put that top on there for me. Okay. 08:04 And we're ready to go. All right. 08:05 And we are ready to go. Now, I put this on what, honey? 08:07 Just push the button. All right. 08:15 Let's speed up a little bit. 08:23 And you can see it's already made up. 08:25 Let's go ahead one more time with that 08:26 'cause I'm gonna push it on the faster one. 08:30 Okay. All right. 08:36 Now it looks like a strawberry milkshake. 08:40 Every bit it does, okay. Okay. 08:41 So you want to make sure that when you are making it up, 08:43 you know, when I make it, 08:45 I made it up and I didn't let him 08:46 see all the stuff that went into it. 08:48 So they went to drink it and they're like 08:49 "This is really good." 08:50 Because really, a milkshake 08:52 or strawberry milkshake looks this color, so... 08:54 And then I put them in glasses? Yes. 08:56 I put them in the drink glasses, you know 08:58 and so that made a difference also 09:00 to make the drink up, you know. 09:01 Okay. So we made it up. 09:04 Now, I guess, if you can have the strawberry frozen 09:06 or the banana frozen, 09:08 it will be more thicker or would it make it... 09:09 No, no, no. These are smoothies. 09:11 So for smoothie, for smoothie... 09:13 Okay. Right. Right. 09:15 And for a smoothie, 09:16 you want it to be more of like a soft milkshake. 09:19 Okay. 09:20 But if I want to make it into an ice cream, 09:22 if I want to do ice cream with this, 09:23 then what I would do is 09:24 I would actually freeze the strawberries 09:26 and the bananas. 09:28 Freeze them... Okay. 09:29 Then put them in there, all right? 09:30 It would be nice and thick. 09:32 They would turn into like sorbet 09:33 or like a soft ice cream, same thing, all right. 09:37 But now we're trying to get that illusion of 09:39 looking like a milkshake, all right. 09:40 And I know, I left a little there 09:42 because I knew, Curtis... 09:43 So we can... Oh, even now? 09:46 I knew you were gonna say something, 09:47 so I just said, you know what? 09:48 Before you start it up, I got how you handle... 09:50 Before I even started up. 09:51 You know, I want to taste it and see what that's like, 09:53 you know what I'm saying? 09:55 I get the residuals from the blender, huh? 09:56 No, no. 09:57 You're getting the rest of it so that we can make sure that 09:59 we have enough for our shots. 10:00 She's not gonna mess up the other two in a glass. 10:03 That's right. That's right. Okay. 10:04 Okay. Here's your straw. All right. 10:06 Oh, I was going to just turn it up and just drink it. 10:09 No, you're gonna do like 10:11 you're supposed to do on television. 10:13 Okay, so wanna go ahead and do it right now? 10:15 Just a little bit of suck, 'cause I want to taste it too. 10:17 Okay, want a close up of my expression of this and... 10:23 Okay, this is good. 10:26 Okay, don't forget to save me some. 10:27 Okay. Okay, let me try. 10:28 I didn't blow any bubbles, be the self, yeah. 10:32 Yes, you don't need any sugar? No, no, sugar. 10:36 And you know what? 10:37 When I'm going to serve it to them, 10:38 what I do is I put a straw in it, 10:40 so it looks just like what they're used to go in 10:42 when we actually go. 10:44 Oh, okay. There we go. To get it right. 10:45 Our banana, strawberry smoothie. 10:48 Banana strawberry smoothie. There it is, all right. 10:50 Banana, strawberry smoothie. Fast food. 10:51 Fast food. We got to say. 10:53 So talking about that fast food, 10:54 it's time to go to the next one, 10:56 Curtis because that one is how we're going to do that burger. 10:57 All right. 10:59 It calls for... 11:31 We are very excited about this particular recipe, Curtis, 11:33 because, you know, we're gonna make a burger up. 11:35 And it's got to be a flavorful burger. 11:37 All right, so it got lots of good seasonings here. 11:39 Flavorful, meaty, yes. And I'm gonna turn it on. 11:42 I'm gonna get this turned on 11:43 so we can get this water going for this particular one 11:46 because we're gonna make the seasoning, 11:47 we're gonna put together 11:49 actually in this one pan, all right. 11:50 And lot of people when you say oatmeal burger, 11:54 I mean the word, oatmeal in a burger, 11:57 you know, for a lot of people 11:58 it is hard to conceptualize oatmeal in a burger, so... 12:01 I know. I know. 12:02 So it's gonna be new to some people. 12:04 And we're gonna to talk about why? 12:05 We're gonna talk about why we have to do that 12:06 in order to make this burger sit together. 12:08 Remember now that we're not using any eggs, 12:09 we're not using any milk or anything in this product, 12:11 so something's got to stick together, all right? 12:13 I want to go ahead and put my water in, 12:15 it's about 2 cups of water. 12:16 Because that's the beginning of it. 12:18 All right. Right. 12:19 And then what I'm going to do, Curtis, 12:21 I'm going to begin to add in all the other seasonings. 12:23 So if you would at this point, 12:25 you can go ahead on and put in for me... 12:27 Okay. The soy sauce light. 12:31 All right. You can do that. 12:32 Go ahead and put that in. Soy sauce light. 12:34 Soy sauce light. That's gonna go in. 12:36 And if they don't want to use soy sauce light, 12:39 they can always use 12:40 the Bragg liquid aminos, all right. 12:42 I wanted kind of hickory flavor, 12:43 so that's why I'm gonna put that in there, all right. 12:45 And let's go ahead and put in the olive oil 12:47 is going in. 12:48 Okay, olive oil. Pour it in there. 12:51 Get all the goodies. 12:53 All right, we're gonna go ahead 12:54 and put in also the onion powder 12:56 and the garlic powder. 12:57 Okay. Yeah. 12:59 Now this will give us some flavor here. 13:01 Yeah, yeah, some of the zest, uh-uh. 13:03 Garlic and... Garlic and onion powder. 13:05 Yeah. 13:06 And we are gonna go ahead 13:07 and put in a little of that honey in there also. 13:09 All right. All right. 13:12 I'm gonna scoop that in. Okay? 13:15 You've been making these oat burgers for... 13:17 A while. For a while, okay. 13:19 I've been making this for a while, okay. 13:20 We're not got gonna... 13:22 We put your Italian seasoning in there also. 13:23 Italian seasoning, okay. 13:24 Give that flavor it needs to have, yeah. 13:26 And then we are gonna put in, 13:27 I said it's optional about the cayenne, 13:28 but we are gonna go and put. 13:30 Just a little kick. Just a little kick. 13:31 Go ahead and put that all in there. 13:33 And this is what, 1/4th? Yeah, just 1/4th. 13:34 Just 1/4th. It's a tad bit or 1/8th. 13:35 Okay. That's all of that. All right. Okay. 13:37 All right, so this is gonna go a stir around now. 13:40 We've got the seasonings in here. 13:41 Now this is the part 13:43 that really brings this burger to life. 13:44 And that is we're going to add the different ingredients. 13:46 Number one is we're gonna add in the old fashioned oats. 13:48 Old fashioned oats. 13:50 And the old fashioned oats is gonna give us that texture 13:51 we need to have like a burger, all right? 13:53 So, this is old fashioned oats, all right. 13:54 Yes. Old fashioned. 13:57 All right, put that in 14:00 and we're going have the instant oats. 14:01 Now, the instant oats, Curtis are... 14:03 Now, so why both oats, explain that? 14:04 Okay, I'm doing the old fashioned oats 14:06 because it takes a little longer to cook, 14:07 number one. 14:08 And number two, it's not gonna grab the water 14:10 like the instant oat would do. 14:11 So the instant oat is the one 14:12 we're gonna be using to actually give us 14:14 that texture we need like an egg as in product itself. 14:18 So you need both, old fashioned 14:20 and the instant together, all right. 14:21 Go ahead and put it in there. 14:23 All right, so you must have both. 14:24 You must have both, here you go. 14:26 Okay. We got you, All right. 14:27 If you can see, already it's starting to get thicker. 14:28 Yeah, yeah, yeah. 14:31 And well, that go around little bit there, 14:33 and now, we're getting ready to add in the ingredients 14:36 to help it to make it, act like, look like, 14:38 smell like a burger, all right. 14:40 So the brown is coming in with this right here? 14:42 Yeah, two items. 14:43 We have two items, we have the pecan meal. 14:45 Okay, and we also have the instant... 14:47 Now let's talk about the pecan. 14:48 Now suppose someone has a problem 14:51 in obtaining pecan meal, 14:54 can you walk through what can a person do? 14:58 Okay. 14:59 If it's hard to find pecan meal. 15:02 If you have a friend... If you have a friend... 15:04 Have a pecan tree... Or a good neighbor... 15:06 Become friends with him and ask for some of the pecans. 15:09 Okay, I knew that was coming. 15:11 Or also around the holiday time is when I really buy mine. 15:14 I really buy them around the winter, 15:15 you know, in the time around Christmas, 15:17 Thanksgiving, Christmas time. 15:18 I usually buy my nuts and stuff at that time 15:20 because they are usually more reasonable 15:21 and you can actually find a lot of the different things 15:23 you can't find ordinarily, okay. 15:24 So you get the pecans 15:26 and then just grind them up in a blender? 15:27 In a blender. And hence you have pecan meal. 15:30 And go ahead and put that on here. 15:31 So let's go ahead and do that. Pecan mean. 15:32 So this will add little, what? 15:34 I guess the binder or... 15:35 And the texture to it, texture well, all right. 15:37 A good mouth feel. 15:38 And you can see it started to get even thicker now, yeah. 15:40 Yeah, a good mouth feel 15:41 And the last one is TVP, textured vegetable protein. 15:44 Okay, now let's talk about that 15:45 because this may be new to a lot of people 15:47 who may be watching this for the first time. 15:49 TVP and there is TSP. 15:52 Let's talk about it before we put this in. 15:54 All right, so now the textured vegetable protein 15:57 is actually soy based, all right. 15:59 Okay, soy based product. 16:00 And it is a protein, of course, number one. 16:03 And it's a dry ingredient 16:05 because we're gonna give a simulation of that 16:07 of ground beef. 16:08 So what happens to TVP, 16:10 the minute you add hot water to it, 16:11 it swells up and it crumbles up like ground beef, all right. 16:14 Okay, okay. 16:16 And that's why we're going to be putting it in there 16:17 because we got to have that texture once again 16:20 when they're actually biting into the burger... 16:23 So have that mouth feel. 16:24 That's right. A mouth feel. 16:26 And also the color and also the texture? 16:28 Color and texture, you can already see from 16:30 what I'm doing here is that 16:31 the coloring is just like a burger. 16:33 Yeah. 16:35 It looks like a burger, all right... 16:36 Here you go. But it's not. Okay. 16:39 Oh, wow, it look mighty good, like, 16:40 it's getting more thick and... 16:42 It's getting thicker. Okay. Yes. 16:44 Now what I usually do with that, Curtis, 16:46 is when I do this one here, I'll make it up 16:49 and then we'll let it sit for a while, okay. 16:51 Before I start trying to make the burger 16:52 'cause you know, you already can see is too hot 16:55 to make a burger, all right. 16:57 But because we are on 3ABN TV, 17:00 and we love doing things quick and fast, 17:02 what we're gonna do is we're gonna actually bring out, 17:06 it looking like where it's already cool. 17:07 Oh. 17:09 Yeah, it's already cooled off here. 17:10 Let me put this up. All right, put that up. 17:13 And so basically what you're gonna have, 17:15 is it's gonna look like that when it's cold, all right. 17:19 So we have, we've gone from one texture 17:21 which is the one we're doing here, 17:22 and it's got to get cool 17:24 before you can make the burgers out 17:25 and then we're gonna actually make the burgers itself. 17:26 So we have our pan, 17:29 and we're going to spray our pan with some olive oil. 17:32 So this right here in the bowl... 17:34 That is that. 17:35 Is already been cooled, correct? 17:37 Already been cooled down, 17:38 that way we won't get hot hands. 17:39 You want to make it up, all right. 17:41 And I'm gonna be taking also my scoop. 17:46 Oh. 17:48 And I'm gonna be using 17:49 a little bit of spray on my hand 17:50 so it won't really stick to me. 17:52 So now we're making a burger. We're making a burger. 17:54 So you can make it any size I guess. 17:55 You can make it any size 17:56 but you want to make it the size of a burger 17:58 because if it doesn't look like a burger, 18:00 you know, you want to make it 18:01 the same size a burger would be, all right. 18:03 Now you say something in your cooking class 18:04 we've been doing quite often that one thing you hate is 18:08 when you bite down into a burger, and a bun, 18:12 when you bite down into it 18:13 you want to get the burger with the bun. 18:16 You don't want to bite on to a bun and get like, 18:18 it'll be one-fourth of a burger in there... 18:20 I want the burger. 18:21 You want the burger all the way come to the edge of the bun. 18:23 Yeah, yeah, yeah. To the edge. 18:25 Yeah, and that's why I'm flattening it down 18:27 and I'll make it like I want to make it here. 18:29 It has to fit the size of the bun. 18:30 Fit the bun, fit the bun, okay. 18:33 Check that out, yeah. Oh, okay. 18:36 And we're gonna make another one. 18:37 Okay. 18:39 And notice now, I'm putting on a cookie sheet. 18:40 All right. 18:41 I'm putting a cooking sheet 18:43 because they're gonna go in the oven. 18:44 Oh, okay. 18:45 I'm not even gonna fry them, they're gonna go in the oven. 18:47 And when they go into the oven, 18:48 the oven is gonna get them ready, okay. 18:49 It's a 375 degrees in the oven itself. 18:52 And it goes about almost 15 minutes. 18:55 It will brown the burger on both sides. 18:57 I'll kind of go in there and then I just flip it around, 19:00 but the main thing is you want to look like a burger, 19:02 look at that. 19:04 Okay. That will fit the bun. You know what I'm saying? 19:05 That will fit the bun. 19:07 I guess now, can you also make sausages or... 19:12 Yes, I'm glad you asked that question. 19:15 Yeah, because sometimes when I'm cooking, 19:17 I do more than just one item, 19:18 like I know I might be making burgers, 19:20 I might be making like maybe meatballs, 19:22 I might be making sausages, well... 19:24 From the same... Same ones. 19:26 Now you can just change up the ingredients or what? 19:28 If I want to make sausages out of it, 19:30 what I will do is I actually just take and put sage in it 19:33 and sage would make sausages taste like sausage, okay. 19:35 Yes, okay. 19:37 So you make that up that way as well. 19:38 Okay. All right. 19:39 I notice that while I'm doing this 19:41 that you weren't like volunteering 19:42 or anything like that to help make the burger. 19:44 No, somebody had to have their hands dry 19:47 so that I can move things around, 19:49 so, yeah, I mean, you're doing a fine job too, by the way. 19:51 Well, praise the Lord. You've really improved. 19:53 Thank you. I've been pulling for you too. 19:55 I'm glad. Yeah. 19:56 Okay, and for that we're gonna give you the smaller burger. 19:59 I have nothing on my hands though. 20:02 So you want to make sure that it's nice and cool. 20:04 And then you gonna take your scoop 20:06 and you're gonna make it into a burger. 20:07 I find, you see how nice and pliable it is. 20:09 It actually mashes down. 20:11 If I were gonna make this into like a meatball, 20:13 I would just make them 20:14 into a round ball like this and so. 20:18 Okay, so it's like meatballs. 20:20 Oh, like a meatball. Yup. 20:22 So if you want to make into a meatball, 20:23 you just can do that 20:24 and then you can sit them on a tray, all right. 20:26 Oh, okay. 20:27 Now let's say you want to make a sausage out of it. 20:30 Sometimes we do waffles, you know, on a Sunday 20:32 or you know, brunch time 20:34 or if you want to make a sausage out of it, 20:36 this is so versatile, then you can make a sausage. 20:39 Oh. Check it. 20:40 A sausage, okay. Yeah, yeah. 20:42 All right, very versatile. 20:43 So you can see it's very, very versatile. 20:45 This is gonna go into the oven at 375 degrees 20:48 and then you're going to turn it on the other side 20:49 and at the end of the program 20:51 and you'll get a chance to see the burger. 20:52 So this is not being cooked in a skillet or... 20:55 No. 20:57 No browning in the skillet, 20:58 it's actually gonna go in the oven. 20:59 Oh, I see. Yes. Isn't that neat? 21:01 Yeah, that way, 'cause remember now also, 21:02 we don't have, it's little bit of olive oil in there, 21:04 but when we do it in the oven, 21:05 you don't want to go past the amount of time 21:07 we've said because if you do, it will dry out on you, okay. 21:10 But it's gonna go into the oven just like this 21:12 and then when about 10 minutes in we're going to flip it over 21:14 'cause it's 375 degrees. 21:15 Then I flip it over 21:17 and brown the other side as well, 21:18 and at the end of the program, guess what? 21:19 You know, you do a burger, you have to have a burger bun, 21:22 you got to have tomatoes, you have to have onions... 21:24 Lettuce and all that kind, yes. 21:26 Lettuce, and so you know we've got that milkshake, 21:28 having a smoothie down already, so now... 21:29 Got the burger. We've done the burger. 21:31 Now... 21:32 'Cause you have a lot of burgers in your cookbook, 21:34 I mean, this is not just one, 21:35 you have several types of burgers. 21:37 This particular one is a nice versatile one. 21:40 I have one also, I do with garbanzo beans, 21:42 I also make the same kind of thing with, all right. 21:44 Okay. But now we did a smoothie. 21:46 Shake, a smoothie, yes. 21:48 And then we've done the burgers. 21:49 Did a burger. Now what is missing? 21:52 How about some fries? French fires. 21:54 Okay, so we're gonna there. Are we gonna fry that? 21:55 So we gonna have... 22:10 Okay, I'm really excited about this one, Curtis, 22:13 because they love potatoes, all right. 22:15 You love potato... French fried potatoes. 22:17 Come speak about it. 22:19 I'm a potato head and proud of it. 22:23 Sweet potatoes... Sweet potatoes. 22:25 White potatoes. Yes. 22:27 Sometimes I go to a restaurant, 22:29 out of nowhere I'll get a baked potato 22:32 and also potato salad, and also potato wedges, 22:35 I realize wait a minute, 22:36 I've got three types of potatoes. 22:38 I don't ever have to worry about trying to fill him up 22:40 because if I've potatoes at the house, he is good to go. 22:43 I'm good to go. All right. 22:44 So this one is a spicy potato 22:46 'cause you want it a little more spicier 22:48 because of the fact that once again we have, 22:50 we're doing this fast food cooking, 22:51 and by being fast food cooking 22:53 you want a little bit more seasoning 22:54 to it as well, all right. 22:56 And the thing about this fast food, 22:57 honey, one of the things about the fast food, 22:58 of course, now with the shake you have the milk, 23:00 you have the cholesterol, saturated fat. 23:01 Right. 23:03 And with the burger you also have cholesterol 23:06 and the saturated fat. 23:07 Well, we eliminate both of those items 23:10 in both of those ingredients. 23:12 And then also thirdly, with the French fry, 23:15 that's gonna be deep fat with the French fry. 23:19 So now this is gonna be a healthy alternative 23:21 but yes, do have a good mouth fill 23:23 and also satisfy the taste as well. 23:25 Because you really have to remember 23:27 that even if you're changing things out, 23:29 even if it's vegetarian cooking, 23:31 if it doesn't have the flavor it's gonna go in file 13. 23:34 File 13. 23:36 That's the trash can. That's the trash can. 23:37 That's right. 23:39 And they're gonna throw it away when your back is turned, 23:40 they'll throw it away, you know, 23:41 so the bottom line was once again 23:43 I tried to figure out, 23:44 my daughter said, "Mommy, what else?" 23:46 I said, "Okay, we've got the French fries 23:47 going up there." 23:48 But we are gonna do the French fries, 23:50 we are gonna bake them in the oven, okay. 23:51 So that's gonna be something neat. 23:52 And the other thing is, Curtis, I have my potatoes here 23:54 and there's two things I've done. 23:55 Number one, is that I've already... 23:56 You know, I took the skin off it 23:58 because remember we are doing French fries, 23:59 and of course... 24:01 Now let's talk about what type of potato. 24:02 I'm trying to ask question that people... 24:03 Yeah, this is the baking potato that I'm actually using. 24:06 And, you know, once I do it, I'll put it in the cold water. 24:08 And I'm gonna actually be cutting it into wedges. 24:10 So it's gonna take like four wedges, all right. 24:12 Okay. 24:13 So let's just go one down here and we're gonna go one here, 24:18 and then we're gonna to do one here. 24:20 I see. All right. 24:22 And so we got our four, all right. 24:25 And it's nice size, nice size. Okay, nice size. 24:28 And we're gonna do another one, same way, same way, same way 24:31 and they stay in cold water so they won't turn on you. 24:33 They will turn, 24:34 oxidation will make them turn brown on you, 24:36 okay and that's not gonna work, all right? 24:38 So we got the wedges here. So these are baking potatoes. 24:41 I'm going to put these. Now, let me tell you something. 24:43 This is totally different from what I have here. 24:46 I'm not going to even use these right now, 24:47 I'm going to put them back in the water 24:48 and I'm gonna talk about these. 24:50 Okay. 24:51 They are the same type of potatoes, right? 24:53 Same potatoes, but let me tell you what I did. 24:55 When you're doing the potatoes, if you want them to cook faster 24:58 and you want them to have that crispiness, 25:00 and you want to get rid of some of that starch 25:01 so the potatoes won't stick together 25:03 when you put them in the oven, 25:04 then you're actually gonna put them, 25:06 you're gonna cut them up, 25:07 put them in cold water like I have here, 25:08 and then this whole thing is gonna go into a pot 25:10 and sit on top of the stove. 25:12 It's just on a stove, it comes to a boil, 25:14 that's all in our recipe, it comes to a boil 25:16 and we're gonna let, actually then turn it down 25:18 and simmer it for about eight minutes. 25:21 Then when you get done, you have this, Curtis, 25:23 these potatoes. 25:24 Notice the difference between them, 25:26 they already just about started cooking, all right. 25:27 All right. 25:28 Okay, with eight minutes in the pot? 25:30 Eight minutes in a pot, all right. 25:31 So once they get done, 25:32 remember now we are trying to keep them 25:34 from sticking together 25:35 and also they will hold the ingredient better 25:37 than trying to do it straight from this potato like that. 25:39 I see. Okay. All right. 25:40 So you're gonna cook it on a stove for eight minutes 25:42 like I said before, bring it to a boil, 25:43 then you gonna turn it down, 25:45 let it simmer when it comes out. 25:46 Now when you bring them out, 25:47 you're going to take a paper towel 25:49 and you're gonna take and get the water off of them. 25:51 So that, voila, 25:52 you actually wind up having the potatoes like this. 25:54 Okay. All right. All right. 25:56 So like almost ten minutes into getting ready, 25:58 so you're not gonna take as long to cook in the oven. 26:00 So we're gonna go ahead and put them in a bowl. 26:02 All right. All right, all potatoes in. 26:04 Okay. Nobody left behind, all right. 26:06 And now... Now, this is the part I like. 26:08 We're gonna take now 26:09 and we're gonna drizzle on top of that the actual, 26:13 you know, what? 26:14 Let's do something a little bit different here, 26:15 Curtis, let's put this here 26:17 and then we're gonna pour on top, all right? 26:18 So we're gonna take the olive oil 26:19 and I'm going to put it in here. 26:21 Olive oil, yummy, yummy, yummy okay? 26:23 And now let's go ahead on and put in the paprika. 26:26 Okay. 26:27 Let me get my little fork out here. 26:31 All right, get all the goodies in there, okay. 26:34 And then we're going to put in the coriander. 26:37 Coriander, okay. 26:40 All right, this is the seasoning 26:42 to make them spicy. 26:43 Then we're gonna put in the crushed garlic. 26:48 I can take my fork and get some out of there. 26:51 So these ingredients or the mixture 26:54 is gonna based the potato? 26:55 That's right. That's right. 26:57 And there's the sea salt. Yes, sea salt. 26:59 Okay, all right. Okay. 27:00 Now this is what's gonna really bring these to life. 27:04 So we're gonna move these out of the way, 27:06 so that we can actually then begin to put this over 27:08 top of the potatoes. 27:11 And we're gonna just drizzle it on top. 27:12 We're just gonna drizzle on top, okay. 27:17 Okay. Want all the goodies out, all the goodies out. 27:20 The whole mixture. 27:22 Let me just get my spatula and make sure we get all. 27:25 You know, we did a show one time 27:27 and I met a little girl, her name was Miracle. 27:29 Miracle. We'll put it away. 27:30 And she said to her mother, she thought that 27:32 we were gonna be at this one place 27:33 we were doing it and we'll talk about that 27:35 at another time but anyway she wanted to cook 27:36 in the kitchen with me 27:37 and the thing that was so amazing was 27:39 she had all my mantic down packed 27:42 and she said, "Get all the goodies out." 27:45 She said the same thing. 27:46 Yeah, she even had like, 27:47 she had put her hand on the hips, 27:49 you know, did you do that? 27:50 I don't think I do all that but that's what people say. 27:52 No, you do that without knowing. 27:53 You had the neck going from side to side. 27:55 She was what, maybe 10-12 years old. 27:57 Yes, yes, yes, yes, yes. Now see that? 27:59 Okay, it's nice and based it. 28:01 It's nice and based it, all right. 28:02 Yes, okay. 28:04 And sometimes you know, 28:05 'cause on TV I'm just using the spatula 28:06 but most times I take my hands and go in 28:08 and just do it myself but anyway. 28:09 And then you gonna go ahead and put them on a cookie sheet. 28:11 Oh, okay. All right. 28:15 The name of the game is 28:17 you want to make sure they lay flat. 28:18 You want to spread them out. 28:20 Spread them out and lay them flat. 28:21 Good. Okay. 28:23 That way they are not gonna touch each other. 28:26 I mean, once they touch, 28:27 they're not gonna stick to each other 28:28 because of the method we used, all right. 28:30 So we're gonna lay them down flat 28:32 and then I just like to go ahead on 28:33 and make sure they are down. 28:35 Let's go and take the rest of the seasoning here. 28:37 Yeah... 28:38 So now this goes in the oven... 28:40 Four hundred degrees, yeah. 28:41 Four hundred degrees for how long? 28:43 For about 10 minutes. Oh, 10 minutes? 28:45 You're gonna turn it over, you're gonna turn it over. 28:46 Turn over so, you know, you're gonna get 28:48 some of the potatoes done on one side, 28:49 you want to make sure you're done on both sides 28:51 so it will look like a regular French fry potato, okay. 28:54 All right, so this is really easy to do, you can see that. 28:58 And since you're a potato guy, 29:00 you know, I know that you love this... 29:02 I'm proud to be a potato head. All right. 29:06 Okay, so just remembering once again, 29:08 it's an easier quicker way. 29:10 You know, I did used to do them 29:11 before but just taking them out like this 29:13 and putting them on the pan and put them in the oven 29:14 takes a longer time and it gets stuck. 29:16 But when I really discovered this one here 29:18 about how to do actually do this method, 29:20 then I found out it really looks a lot better. 29:21 And you'll see it 29:22 at the end of the program as well, all right. 29:24 A lot of people just do potatoes, honey, 29:25 just maybe a little salt. 29:26 Yes, yes. 29:28 I mean, no seasoning, just a little salt, 29:29 a little sea salt and that's about it, 29:31 but this has more flavor to it. 29:33 Yup, at the fast food restaurants 29:34 now the people are doing a lot more seasonings on them. 29:37 This one here has the coriander and also the paprika, 29:40 but you can also add other herbs to it as well. 29:42 Any other herb, any other combination, 29:44 just be, you know, resourceful. 29:45 But remember, because we are trying to, 29:48 you know, meet the demands of the person 29:50 who likes to eat fast food, 29:51 we don't want to get too crazy with it, 29:53 want to just make sure, 29:54 now this is helping turn like the golden brown... 29:56 Right. 29:57 That looks just like the regular potatoes 29:58 that are actually coming from a fast food place. 30:01 Okay, now would you put this on the top rack 30:03 or the bottom rack? 30:04 Yes, put it on top rack. Top rack. 30:06 Four hundred degrees and then you want to go in... 30:07 So the 10 minutes first and then turn them over. 30:09 Then you take your spatula, turn them over 30:10 and then do the other top. 30:12 And another 10 minutes. Okay, 20 minutes total. 30:13 And if you find, I mean, 30:14 the different ovens are different, 30:16 so if you find that it's still not quite tender enough 30:17 because remember, we also boil them first. 30:19 But if you find it, just go a little bit longer, 30:21 a little bit longer but the main thing is 30:22 they gonna turn out brown, golden brown, 30:24 and you'll see at the end of the program as well. 30:26 So French fry does not fry. 30:28 Spicy French fry does not fry. 30:32 There you go, okay. No cholesterol. 30:34 No cholesterol or saturated fat. 30:35 Now, so we have our shake... 30:38 Yes. 30:39 We have our burger. Yes. 30:42 We have our fries. Yes. 30:44 Now for a Kudagra Kudagra, they'll have something... 30:48 The dessert. Dessert. 30:50 The dessert, dessert, dessert. Okay. 30:51 The second be the dessert too, that's, yeah. 30:52 The dessert is going to be a silken tofu pie. 30:55 Oh, watch out now. 30:56 It calls for... 31:18 Okay then, this is the part I like. 31:19 Of course, this is the dessert part. 31:21 Yes. 31:22 I remember when I used to do classes before, 31:23 I never had desserts in my classes 31:25 and people would always say, you know, "where's dessert?" 31:27 You tell them, "You don't need dessert." 31:28 They would say, "Yes, we do." Yes, we do. 31:31 Yes, we do. Yes, we do. 31:32 So, this is another one, Curtis, 31:34 and we're going to do a simulation of something 31:35 like a cheese cake but not really a cheese cake. 31:38 Because the ingredients we're gonna be using, 31:40 we're not gonna cheese 31:41 but I'm gonna do a different kind of a crust. 31:42 And this crust is actually gonna be using, 31:44 we're gonna take our old fashioned oats 31:46 and we're gonna turn those oats into an oat flour, all right. 31:48 So old fashioned oats... 31:50 Old fashioned oats into oat flour. 31:51 Okay, not instant, but old fashioned. 31:53 Old fashioned. These are old fashioned, all right. 31:54 All right. Okay, let's take this off. 31:57 Okay. 31:59 And we're gonna go ahead and put the oats in. 32:03 So this is just the crust we're making first. 32:06 It is the crust we are making first, 32:07 we're gonna turn this into oat flour first. 32:09 Oh, okay. We're gonna put this on right now. 32:10 Put that on and we'll go ahead and turn that into oat flour. 32:13 Okay. 32:24 And we look at that, just a little bit more... 32:26 Little bit more, honey? 32:27 Yeah, I want to make sure 32:29 all that's completely into a flour. 32:31 Okay. I believe you see that. 32:35 Hold on one minute. 32:37 Okay, I've found too sometimes, 32:39 let me do this, leave it on there. 32:40 Oh, leave it on. Sometimes just pulsing it. 32:42 Oh, pulse it. Oh, okay. 32:51 All right. Okay, very good. 32:53 So you got oat flour. 32:54 Now go ahead and put the walnuts in. 32:55 Oh, walnuts. Okay. 32:57 Walnut's going in. 32:59 That's gonna kind of give you that oil base, 33:00 there's not gonna be present, no oils in this recipe. 33:02 So pulse again. Oh, the dates. 33:04 And go ahead and put the dates in. 33:05 Dates, okay. All right, alrighty. 33:09 I would have put you in here because you're my date. 33:11 Okay. 33:13 It will be a different type of crust, wouldn't it? 33:15 Yeah, would, I don't think that will work out too well. 33:17 You might get some phone calls also on that one. 33:19 All right, getting one already. 33:23 Okay. Okay. 33:25 Okay... 33:30 Pulsing. 33:34 All right, hold up one minute. 33:35 No, no, don't take top off, don't take the top off. 33:36 Don't take the top off. 33:38 All we're doing is we're just continuing to, 33:39 now let me just do a couple of pulses on that. 33:41 All right. 33:46 Okay, we now got like a crumble 33:48 and I still got a little bit of dates 33:50 and I want to go ahead and get that out of there. 33:57 All right. 34:02 Take that out and what we're gonna do, 34:05 Curtis, we are gonna actually take that now 34:07 but we're gonna make our crust from that. 34:08 Put it in there? 34:09 Go ahead and put it in there. All right. 34:17 All right. All the goodies. 34:20 All the goodies. Tap it. 34:21 Tap it, there you go. Okey-dokey. 34:23 That's good enough. 34:24 All right, now we're just gonna smooth it out 34:28 and I'm going to be bringing it up 34:29 around the sides of the pan itself, okay? 34:36 And this is, believe it or not, you're ready for this? 34:38 This is a no bake, do not bake this. 34:41 So now you're smoothing the crust out to the... 34:45 Yeah, I'm making the crust, yum, yummy. 34:47 On the sides. Yeah. 34:48 Okay. 34:50 So no water is needed, I mean... 34:51 No water. 34:52 Just use what you have right there. 34:54 Just use what you have. Okay. 34:55 And all we're doing is just moving it around the edges. 34:58 So doing the sides first. 34:59 On the sides first 35:00 and then we're gonna pat it down. 35:02 Oh, I see. Bring it up on the sides. 35:06 This is easy crust. Wow, wow. 35:08 It was easy crust just then, it's just, act it up 35:11 and make sure we've finished the lot of bottom of it. 35:14 Okay. Then we're just gonna press it. 35:16 Now what's gonna happen is 35:18 once we make the filling for it, 35:19 it's gonna actually cause it to get more liquid 35:22 in the actual side items of it, 35:24 the side of the pie pan 35:26 and that's gonna help to moisten it as well. 35:28 I'm gonna take this off and put another one. 35:30 Take that one away and bring the other one, 35:31 yeah, 'cause we got to make the topping for that. 35:38 Just getting rid of all the... 35:45 That one in... 35:46 So the crust is done? 35:48 The crust is done. 35:52 See how easy that is? Very easy. 35:54 Very, very quick, okay. 35:57 Fast food cooking. 35:58 Fast food cooking including the dessert. 36:04 Now we're gonna set that there because I'm gonna be using that 36:05 in a few minutes. 36:07 Now we're gonna put in our tofu. 36:08 All right. 36:10 Just go in there, let's just go ahead and use... 36:11 So now, again, this is what extra firm, firm? 36:15 This is the firm. Firm tofu. 36:18 Firm tofu, we're gonna go ahead and put that in, 36:20 let me get this out here. 36:22 And I'll like just kind of cut it up a little bit of that. 36:24 Okay, so it's the firm tofu. Yeah. 36:26 Did you drain a little bit 36:27 or you want the juice in it too? 36:28 Yeah, I drained. 36:30 No, I drained the water off a little bit on that. 36:31 Just a little bit, okay. 36:32 Let's just take and do it here, this one here. 36:34 Oh, okay, just a little bit. 36:37 Okay, now we've rinsed the tofu off, you know, 36:39 I've already rinsed it off and everything. 36:41 But it has, all right, you go ahead 36:42 and put those in there for me? 36:43 Okay. Okay. 36:47 Here it go. 36:49 And this is also a real easy simple dessert as well. 36:54 Okay, and now we're gonna put in, ready, one at a time. 36:57 Spread that around a bit, 36:58 spread that around a little bit. 36:59 No, no, no, spread this around. Oh, spread it around, okay. 37:02 All right, now, we're gonna put in the maple syrup. 37:06 Okay, maple syrup going in. 37:09 All the way around in circle. 37:11 Okay, and then we're gonna put in and you can, 37:12 here's the little scoop, scoop out all that, 37:14 you got the red one... 37:15 I got one right here. 37:18 Try to get on the thing there. 37:19 Okay. Okay. 37:21 And then we're gonna put in the vanilla. 37:28 Then we gonna put in a little bit of salt. 37:32 Okay. 37:33 So this is gonna be our filling? 37:35 It's gonna be our filling. 37:36 So we gonna go ahead and spin it around. 37:39 I'll take this out of your way. 37:42 Okay. 37:52 Okay, we got to take a spatula... 37:53 I need to pause a little bit or... 37:55 No, no. Okay. 37:56 And you want to just go around the side of it 37:57 and get this all. 37:59 They're nice and creamy. 38:00 Nice and creamy. 38:02 Okay, spin it again. 38:20 All right, let's stop that. 38:22 Now, with this, Curtis, 38:23 you really got to take this tofu 38:25 and you got to smooth it out so it that has the texture... 38:28 You see really now it's really creamy now. 38:29 Yeah, it has the texture of an actual cheese cake. 38:31 Yes, it does. 38:33 Or some type of a pudding, okay, texture. 38:35 But now you notice already, if you look at it, 38:37 you'll notice that it's also kind of, 38:39 it's not thick. 38:40 See that? Right, okay. 38:42 So kind of runny, all right. That's true. 38:43 So this is where we now are going to add something 38:45 that they may or may not have heard of 38:47 and that is we are going to be adding Instant Clear. 38:50 Okay, now talk about that? 38:51 Instant Clear Gel, and believe it or not, 38:53 I don't know, you're doing, you know, desserts and stuff 38:55 and you're trying to get something 38:57 to coagulate or get thicker, 38:58 then you need something to put in it. 38:59 We're not gonna put cornstarch in it, 39:01 so we're gonna use Instant Clear Gel, 39:03 and it's actually something that can be used 39:05 in cold items or hot items and it liquefies 39:09 and thickens up the actual product itself. 39:10 So cold or hot, it's versatile. 39:12 Cold or hot, I love it, I love it, I love it... 39:14 'Cause cornstarch you have to use what? 39:16 Well, cornstarch, you got the cold water 39:17 and then you have to put on a stove. 39:18 Right. 39:20 But Instant Clear, you add to whatever 39:21 your ingredient is, all right. 39:23 So I'm gonna put it in here because I want to make sure 39:24 that it doesn't fluff up. 39:25 And this will thicken it up. 39:27 This is gonna thicken up 39:28 the actual product itself, all right. 39:30 And sometimes when I'm doing it, 39:33 people will say to me, you know, 39:34 "I've tried to use it and I noticed that, 39:35 you know, it wasn't thick enough." 39:37 And it depends on what's going on. 39:38 So you know, I say between one and two tablespoons 39:42 of Instant Clear Gel which you would put in there 39:44 to get the thickness that you actually want. 39:45 And remember now, when it goes into the refrigerator, 39:47 it's gonna thicken up as well, all right. 39:49 Okay, okay. 39:50 So I'm gonna, I like to do just little bit, 39:51 I don't like to have that flour and the powder 39:54 go around when I'm trying to do. 39:55 Okay, what are you doing now? 39:56 All I'm doing is just kind of mixing the Gel. 39:58 Mixing the gel 39:59 and before you turn on the food processor. 40:00 Because otherwise when you turn it on, yeah, 40:02 the stuff that's kind of goes everywhere. 40:03 I see, okay. We just don't like that. 40:05 Now, I'm gonna use this one 40:07 to get all the goodies down in there, both sides. 40:11 Okay. 40:12 And then you're gonna turn it on 40:14 and you're gonna see the difference 40:15 in the texture of this item. 40:17 Now, this is a cheesecake. 40:19 This is gonna be like a, it's actually silken, 40:21 it's a silken pie... 40:23 Silken pie. 40:24 But we're gonna give it a simulation of a cheesecake. 40:25 'Cause we have many cheesecake in your book too. 40:27 Yes, lots of cheesecakes, all right. 40:29 Yeah, so this is a silken pie. 40:31 It's a silken pie and this recipe 40:32 believe or not is another one I used to make my carrot pie. 40:34 That's right, yeah. 40:36 Made carrot pie out of it. 40:37 And then also I use it to make my cheesecakes. 40:39 That's right. 40:41 And cheesecakes go into in the Styrofoam pan, 40:43 with it zips and locks and everything for you. 40:45 So you can do a lot, it's very, very versatile 40:47 and we're trying to simulate once again that 40:50 which people are used to eating but in a different format. 40:52 Okay. All right. 40:53 It's while since you made a cheesecake for me? 40:56 It's been a while because I'm doing 40:58 more other things right now so, 41:00 anyway you'll get a chance to sample this here 41:02 so we're gonna put the top on one. 41:03 Okay. 41:05 Okay. 41:07 See, you tried to put your kudos in 41:08 about your cheesecake, 41:10 I can see you're trying to go there. 41:11 People, I pick it from the cue... 41:26 Okay, stop it. 41:28 All right, I'm gonna go ahead and turn it around little more. 41:30 You can see the difference in the thickness, 41:31 look at the texture. 41:32 So now you see the textures, it's little bit different, yes. 41:34 Yes, you can see they're thickening up. 41:36 Yes, they're thickening up. Yes. 41:37 It will thicken up and once again, 41:39 once you actually put in a refrigerator, 41:42 it will thicken up even more. 41:43 So we're gonna around one more time. 41:44 Okay. 41:59 Stop it. 42:01 I'm gonna stop it 42:02 and I'm gonna pulse it a little bit here. 42:09 Okay I would like to have that a little bit more liquidy. 42:13 Oh. 42:15 A little bit more, it's gotten thicker than I want. 42:18 So let me just do this. 42:19 Let me just go ahead and pour a little bit more of this in. 42:21 Oh, now this is from the tofu. 42:24 This is from the tofu. Okay. 42:25 So put the top back on here again. 42:27 And once again, you gonna play around 42:29 with the Instant Clear Gel. 42:31 I put two in there, 42:32 probably could go with just one. 42:34 Go ahead. 42:43 All right, push this, do this one more time. 42:47 Yeah. 42:49 Okay, that's much better, all right. 42:50 Okay. I'm gonna take this off. 42:55 Okay. 42:57 I'm gonna take it off, 42:59 and then we're just gonna take the filling. 43:04 All right. 43:05 And we're gonna put the filling. 43:18 Alrighty. 43:20 You can see that it's thicken up already, 43:23 haven't even really put it in here yet, okay. 43:27 So that's the thing I could save it to Instant Clear. 43:29 Okay, now let's talk about this for a moment. 43:32 Okay. 43:34 'Cause this is maybe new to a lot of people, 43:35 the Instant Clear. 43:36 Yeah. And so where can they get this? 43:38 Usually at the health food stores, 43:40 but I've been seeing some of these kind of things 43:42 show up sometime at some of the other stores, 43:44 some of the other supermarkets that have natural food section. 43:46 Oh, okay. 43:47 So you know, it might be that you can get. 43:48 So store, major grocery store 43:50 that has a natural food section. 43:51 And remember, now, I tell my audiences 43:53 all the time, if you see something 43:54 that is not that we use on 3ABN show, 43:57 you can always ask the manager of the store to get that in. 44:01 Okay, and you'd be surprised because we're trying to, 44:05 you know, a lot of competition going on now 44:06 with a lot of grocery stores. 44:07 You will be surprised how they will try to get in 44:09 because of the fact that you are a person 44:12 that shops there, all right. 44:14 So now what are you doing? 44:15 You just kind of spreading it out. 44:17 All I'm doing is spreading it out now, okay. 44:22 Okay. 44:23 And this has a very nice flavor. 44:26 Now, let's talk about some other flavors 44:28 you can use as opposed to... 44:32 For topping, you mean? 44:33 Yeah, ingredients on the inside. 44:35 I mean, can you change up some of the ingredients 44:38 make a different type of a tofu pie? 44:40 Yeah, yeah, like I said, I can do a carrot pie. 44:43 I mean, the crust would be the same. 44:45 The crust would be the same 'cause remember, it's no bake. 44:47 Right. It's no bake, all right. 44:48 And the tofu is set up, so you don't have to 44:50 actually cook the tofu either. 44:52 I like this particular one, this one you don't use it. 44:54 Okay. Okay. 44:55 So you can see that we've already 44:56 got it going here. 44:58 So this is no bake, it does not go in the oven. 45:00 Does not go in the oven. 45:01 You don't turn on your oven 45:02 so it don't raise your utility bill. 45:05 Yup, and there's no cholesterol, 45:06 and so you don't raise your cholesterol. 45:08 It don't raise a whole lot of things. 45:09 Yeah, yeah. It's detrimental. 45:11 Now this is ready to go 45:12 and now we're gonna see at the end of the program 45:14 also because when we get down with that one, 45:15 we're gonna actually put a blueberry topping 45:18 on top of it, all right. 45:19 Oh, we're not finished. Okay. 45:21 We're gonna do that now or... 45:22 Yes, it calls for... 45:30 Okay. Okay. 45:31 So you know, we've got this kind of simulated cheesecake, 45:35 it's our silken pie. 45:37 Now the topping. 45:38 And so now we're gonna do the topping, you know, 45:39 and I like the topping 'cause you can do two things with it. 45:41 Okay, tell me. 45:43 You either do a blueberry topping... 45:44 A strawberry topping, a peach topping, 45:46 whatever you want to do, okay. 45:48 Oh, so very versatile. 45:49 Yeah, but, you know, we made those shake 45:51 which is a smoothie, we've made the burgers. 45:54 Okay, and we've made the fries. That's not fried. 45:56 No, and we made the mock, mock cheesecake, all right. 46:01 And now we're doing a blueberry sauce 46:03 to go on top of that, all right. 46:04 On top, okay. 46:06 And we've got fresh blueberries. 46:07 Okay. So I'm gonna turn my... 46:08 Let's do this first, let's go ahead and crush up 46:10 just a little bit of a blueberries. 46:12 And I'm holding this thing, Curtis, 46:13 because I can see that you've been looking at them. 46:15 And that you'd like to put one in your mouth. 46:17 No, not really. Not really? 46:19 Okay. I've been looking at you. 46:21 Okay, well, maybe I'll put one in my mouth. 46:24 Oh, my goodness. 46:26 Okay, may I take it from you then? 46:27 Okay. 46:29 Just do them like a half of them. 46:30 Half, okay. 46:34 Trying it. 46:36 Trying to put any on the table. 46:40 Okay, that's enough. That's about it? 46:41 Okay, there you go. 46:42 Okay, these I'm gonna put inside. 46:44 Okay, I'm gonna turn my stove on. 46:45 Aren't we gonna blend this up, honey? 46:46 You're gonna blend it up. All right. 46:48 Just pulse it, there is a pulse key on here. 46:51 There's a pulse, okay. 46:52 Over here, babe, this is pulse. 46:53 Oh, okay. 46:55 See the pulse there? 46:56 There you go. Okay, just pulse it. 46:59 Okay, we need some power. 47:01 We need power. 47:02 Okay, don't go too much higher... 47:04 I won't go to the highest level, 47:05 can I go to the highest... 47:06 Okay. 47:13 Okay, that's enough. 47:15 I'm gonna go... 47:16 It's only on seven, honey, it can go up to 15. 47:17 I don't want to mush it up, I just... 47:19 I want to go to 15. 47:20 Let me see how they're looking. 47:22 Yeah, that's good. Okay. 47:24 I'm gonna stop you right now. 47:25 That wasn't even fun. 47:27 I want to stop you, right... 47:28 Well, smell them? Can you smell it? 47:29 It's so good. Yes, okay. 47:31 Yeah, okay. Let's go ahead and take those. 47:32 So this is... 47:34 All right, we're gonna put those in there that also. 47:36 Oh, okay. Here you go. 47:37 All right. Okay. 47:42 Can you watch it? It's gone hard there. 47:44 Let me just do it. Yeah. 47:46 Hard to get that out so... 47:47 Hold it all in there, 47:49 it's just a few there, just a few. 47:50 So we're finished with the blender? 47:52 We're finished with the blender. 47:53 Okay. 47:55 We're gonna make a sauce like a topping out of it 47:58 and with this topping. 48:00 Okay, you can move that out of the way. 48:02 All right. 48:03 And we're just gonna stir this up. 48:09 'Cause I want the blueberries to be seen. 48:10 So now we're gonna get... 48:12 You're stirring up the blueberries. 48:13 Blueberries, and then we already had them 48:14 crushed them there too, so that kinda helps it also as well. 48:16 All right, okay. 48:18 Good. Okay. 48:19 And what we're gonna do over here is that 48:21 once it kind of comes to a boil 48:23 or it coming a hot second to a boil, 48:24 then we're gonna now be adding a cornstarch this time. 48:26 Okay. We're gonna do cornstarch. 48:28 And we're gonna do orange juice 48:29 because we want to kind of make it 48:31 like a thickened topping. 48:32 So we don't want to run 48:33 when we put it on top of the cheesecake. 48:35 And also, I also like to serve it, 48:36 like I'll serve the slice of the actual silken pie 48:39 and then I'll just drizzle across the top of it, 48:41 little bit of the blueberry sauce. 48:43 This is gonna be absolutely wonderful. 48:46 So I'm gonna have you do it. 48:47 I'm gonna have going on 48:49 and pour the cornstarch in there and stir it up for me. 48:51 Okay. Okay. 48:56 And like I said before you can do strawberries, 48:58 blueberries, raspberries, whatever topping 49:00 you actually want to do with that, okay. 49:03 All right, stir it up real good there 49:06 and usually I like to get that little bit warmer 49:08 so that I'll stir it up. 49:11 And make sure you all get the corner's stuff 49:12 out of there as well. 49:15 Okey-dokey. Okay. 49:18 And this is already come to a boil. 49:19 It's coming to a boil now. 49:21 So now you're ready for me to... 49:23 Slowly stir it, I'm gonna move this down. 49:24 Slowly. 49:25 Slowly stir it in here. 49:27 All right. 49:30 Alrighty, 49:33 get all the goodies in there. 49:35 Here you go. Okay. 49:38 And this is gonna then thicken up on us, okay, 49:40 it's gonna turn thick. 49:42 Sometimes when I'm making this up also, 49:44 Curtis, I like to take strawberries and kiwi 49:47 and you can do fresh strawberries 49:49 and kiwi on top of it. 49:50 So now you're stirring this up for... 49:52 We're stirring up and you want 49:54 the actual cornstarch to thicken this up. 49:56 And this is what's gonna do, it's gonna turn the color. 49:58 It's gonna get more of an opaque color, 50:00 so it's just white that you see white here. 50:01 Okay. 50:03 Now a lot of times people ask me about 50:04 my sauce and stuff, you know, we do pineapple sauces, 50:07 we take and put the pineapple in here as well. 50:09 You can do orange juice as a part of it as well 50:13 in this sauce. 50:14 Whatever, whichever your preference is, 50:15 just go hit on and try something different. 50:18 Oh, okay. Remember now. 50:19 'Cause, you know, our whole show today 50:21 was all about trying to feed the person 50:23 who comes to the house who likes to eat fast food. 50:25 Fast food cooking in a healthier format... 50:28 In a healthier format. 50:30 This is cholesterol free, folks, cholesterol free. 50:32 And now you also have several cookbooks 50:34 and we're also the co-directors, 50:36 probably people wanted to know what does SCC stand for? 50:39 The South Central Conference. 50:42 So we're health ministry director 50:43 of South Central Conference, co-directors... 50:45 That's right. 50:46 Co-directors, 50:48 and so if you're interested in knowing 50:50 more about my wife's cookbooks, Vegetarian Cooking Made E-Z, 50:54 and also Global Vegetarian, 50:56 and also Loma Linda wording in our products as well, 50:59 then this is the information that you need at this time. 51:03 If you'd like to contact the Eakins 51:05 to find out more about their ministry, 51:07 or if you'd like to invite Curtis and Paula 51:09 to present their seminars in your area, 51:11 then you can contact them at Abundant Living, 51:14 PO Box 2873, Huntsville, Alabama 35804. 51:20 That's Abundant Living, PO Box 2873, 51:24 Huntsville, Alabama 35804. 51:27 You can call 256-859-1982. 51:32 That's 256-859-1982. 51:36 You may also order their products 51:38 or get their recipes online 51:40 at AbundantLivingTV.org. 51:42 That's AbundantLivingTV.org. |
Revised 2017-08-14