Today Cooking

Fast Food Cooking

Three Angels Broadcasting Network

Program transcript

Participants: Paula & Curtis Eakins

Home

Series Code: TDYC

Program Code: TDYC017031A


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.


Home

Revised 2017-08-14