Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno
Series Code: TOP
Program Code: TOP000042
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:08 and yours truly Nyse Collins show you 00:09 just how to do it and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno. 00:35 And I am so excited, 00:36 I love showing people new things. 00:38 And I'm going to show you a new vegetable. 00:43 This is called a jicama. 00:45 Okay, I know you probably haven't heard of it, 00:47 it looks a little strange, doesn't it? 00:49 But this is a cross between an apple and a potato. 00:54 It's sweet, it's starchy and it has high water content, 00:58 it's crispy in your mouth and it's juicy. 01:01 So let's look at the recipe. 01:04 We are making stuffed tomatoes with dill sauce. 01:07 And the recipe is: 01:31 So what we're going to do first is, coarsely blend, 01:36 or coarsely process the pumpkin seeds. 01:41 And we all know that pumpkin seeds are high in zinc. 01:56 After you have coarsely chopped the pumpkin seeds, 02:01 just put them in a bowl, 02:08 put in the scallions. 02:12 And scallions are green onions if no one knows that term. 02:19 This is the jicama, and jicama is that wonderful new vegetable 02:25 that I told you guys about. 02:28 We have celery 02:33 and the salt. 02:36 And we're just going to mix that up really good. 02:42 And then we're going to make the dill sauce. 02:46 The recipe for that is: 03:09 And these are our cashews soaked overnight 03:14 into a high-powered blender. 03:18 This is our water, 03:22 lemon juice, 03:24 and I'm using fresh lemon juice, 03:27 not the bottled. 03:29 We have our dill, 03:32 maple syrup, 03:37 cayenne, 03:41 our salt, 03:45 turmeric. 03:46 Love turmeric, or turmeric, 03:50 or turmeric whatever. 03:53 People say it different ways 03:57 a turmeric that's a lot of people say 03:58 turmeric instead of turmeric. 04:00 And we're going to blend it. 04:21 So I'm going to check it to make sure that it's blended, 04:25 needs a little more blending. 04:35 And I'm going to pour it into this bowl 04:42 and then we're going to assemble it. 04:53 So what I want to do is, 04:55 I want to take a little bit of the dressing 04:58 and mix with the celery and jicama mixture, 05:05 just to be able to bind it a little bit. 05:15 I always say that 05:17 I wish you guys have smell-o-vision 05:20 because the aroma is amazing. 05:33 Here we go, get our bowl, 05:36 and you have to take the seeder out of the tomatoes, 05:40 so you just take the spoon 05:45 and you just gently take the inside out the seeds. 05:53 Take a little of the jicama celery mixture, 06:00 stuff the tomato 06:06 and then repeat. 06:09 This is a good, a duff, 06:13 this is also a good lunch. 06:18 It's light and it's fresh. 06:24 And then what I like to do is, 06:27 I like to take a little of the sauce 06:30 and just kind of drills a little on top. 06:42 Look at this dish, it's festive and colorful, 06:46 and I know you're going to like it, 06:48 it is delicious. 06:50 This has been Evita Tezeno, with a Taste of Paradise. 06:54 And remember to live life fresh. 07:15 Dulce... 07:19 That's why I'm not adding a whole lot of salt 07:21 because the seaweed is already salty. 07:24 We have the oregano, basil, 07:30 dill... 07:34 and the half of the avocado. 07:41 And we want to mix this up. 07:58 Then we add, 08:00 last but not least our chopped tomatoes. 08:06 Again the colors are wonderful. 08:11 The aroma makes me want to dig into it right now. 08:20 We're going to put it in a smaller bowl. 08:36 So there you have it. 08:39 This is a fabulous way to get greens in your diet 08:42 and look at the colors, it is so festive. 08:47 This is Evita Tezeno, 08:49 and remember to live life fresh. 08:59 Sauce it up, sauce it up. 09:00 Everybody want some sauce when they get into eating. 09:03 You know, food is not food 09:05 unless you have some sauce on top, 09:07 whether it'd be gravy, whether I'd be ketchup, 09:10 whether it just be sauce, everybody wants some sauce. 09:13 And this is, you know, it's not a bad thing, 09:15 it's just that sometimes you know, a lot of the sauce, 09:17 the base of the sauce sometimes it's like just oil, or fat, 09:21 or butter, and all of these things. 09:22 And so what we want to do is 09:24 we're going to give you some sauces. 09:25 You know, sometimes people like 09:27 even something as simple as ketchup, 09:28 or spaghetti sauce or something. 09:29 We're going to share with you some, 09:31 some simple ways that you can do it 09:32 but make it tasty as well 09:34 because you need a little sauce. 09:36 I remember a long time ago when I used to be young 09:38 and I went down to the islands to visit some of the family, 09:42 we will have a little piece of meat 09:44 but a lot of gravy, 09:46 you know, what I'm talking about 09:47 because they said the gravy run long or sauce, 09:50 you know, so we all love the sauce, 09:51 but let's put some good healthy twist on it and sauce it up. 09:55 So who else would I invite to help me sauce it up 09:59 other than Chef GW Chew. 10:02 He's always going to give you something better to... 10:04 Chew on. So chew on. 10:06 What's going on, chef man? 10:07 Man, just, just, just trying to keep up with Chew, 10:09 you know, I figure we had this episode, 10:11 we're trying to sauce it up, 10:13 then we just invite you back in here you know. 10:15 Hey, it's most exciting, it's exciting. 10:16 And we, we know, you're gonna give the people 10:18 something to chew on, 10:19 and we have some things lined up here 10:22 to do that now. 10:23 Now, how's work going, how's the ministry and stuff? 10:25 Hey, it's been a blessing, man, we really... 10:28 Again, we're just creating some awesome recipes. 10:30 We've been studying on how to give some products 10:32 that can go out to the people. 10:33 Okay, so we have some new recipes now 10:36 that we kind of borrowed from our restaurant recipes. 10:38 All right. 10:39 So we kind of, you know, 10:40 I want to restrict it for my restaurant 10:42 but we actually kind of, we're sharing the wealth, 10:43 we're sharing the love. 10:44 There it is. There it is. 10:46 So we're giving you some official, 10:47 some official recipes right out of our, 10:49 right out of our restaurant, 10:50 so we're really excited about that. 10:51 So you don't even have to, you don't have to go away, 10:53 just go ahead and you're getting it right now, 10:55 but you still gotta check it out. 10:56 And you also do some menu and a meal plan and stuff? 10:59 Exactly, we do a lot of meal planning. 11:00 We have a program we do what we call 60 day meal challenge. 11:04 And people are going on a completely healthy diet 11:06 for 60 days. 11:07 And I'm, so what we do, we actually teach them on 11:09 how to actually prepare meals for themselves. 11:12 You know, so lot of times, you know, 11:13 we cook for them and they love the food, 11:15 they're eating, feeling all great, 11:16 but then they gotta do it themselves. 11:18 So our goal is that 11:19 once they finish eating our healthy good foods 11:21 that they can do it themselves. 11:22 So again having some delicious sauces 11:24 that you can add to your, to your recipes. 11:27 You know, it helps you to be able to, you know, 11:28 do some simple things like pizzas and again, 11:31 you know, have different meats 11:32 that you can add some different healthy sauces on top of it 11:34 and so forth, you know, so... 11:36 You're giving them something better to chew on. 11:38 That's it, that's it, that's it. 11:39 Look at that, and when was the last time 11:40 you ever heard of a meal plan company 11:43 that actually teaches you the meals 11:45 that they are making for you like 11:47 that doesn't make sense from a business model. 11:49 You want people to continue to just come back 11:52 and stay on a meal plans, 11:53 but here at Something Better Foods 11:54 with Chef GW Chew, 11:56 they're sharing with people 11:58 how to actually make the food that's on a meal plan. 12:00 Exactly, exactly. 12:01 Like basically I'm getting from you 12:02 that if they stay on a meal plan 12:04 for the rest of their life, 12:05 you know, that, that's not your focus. 12:07 Not my focus. 12:08 I mean, hey, it's not bad for the finances 12:09 so if you're gonna do it anyway, 12:11 hey, you know you might as well work 12:12 at Something Better Foods, 12:14 but they're going to educate you 12:15 and that's the key as you remember there, 12:17 the principles that we receive it says, 12:18 "Educate, educate, educate". 12:20 We have to educate ourselves to learn these simple principles 12:23 and give them something better to... 12:25 To chew on. To chew on. 12:27 So Chef Chew, we're gonna sauce it up here today 12:30 and what, what do you have for lined up, just the idea. 12:33 We know in the past I've been doing some, 12:36 some recipes that little bit, maybe little bit complex. 12:38 So there we're going to keep it really simple. 12:39 Keeping it simple now. 12:41 They're gonna be so simple, 12:42 they're gonna be amazing in my opinion. 12:43 So we're gonna be making 12:45 a delicious tomatoes spaghetti sauce. 12:47 And that's very versatile, can be used on pizzas, 12:49 can be used obviously it's spaghetti, 12:51 can be used in lasagnas, used in different dishes 12:54 that you may want to do. 12:55 So it's a very, very simple recipe 12:57 that we're going to be doing right now. 12:58 So, so the first one is the... 12:59 Delicious as spaghetti sauce in the making. 13:01 Delicious spaghetti sauce, 13:02 you have your pens or papers ready, 13:03 we're gonna, gonna jot this down 13:05 because my chef gets rolling, you know, the executive chef, 13:06 he don't wait around for anybody. 13:08 So we gonna have the special, 13:10 special sauce it up, spaghetti sauce. 13:12 All you need is: 13:26 Yes, lemon juice now, now, now you know, my peoples, 13:31 one of my peoples, my pops, 13:32 you know we got that Italiano going on, 13:35 and so now you come in on this show, 13:36 showing your brother 13:38 how to make the spaghetti sauce. 13:39 But that's fine, let's just go ahead 13:41 because this is crucial, a lot of times 13:42 people buy the spaghetti sauce 13:44 and they have so many others ingredients... 13:45 Exactly, all the additives. 13:46 Sugar and this and that, sometimes they even slide up 13:49 some meat in these spaghetti sauces. 13:50 Exactly, exactly, exactly. 13:52 So now this is valuable because it is good, 13:54 if you know how to make a good spaghetti sauce, 13:57 man, you set, you're set for life. 13:59 Show us real quick how to mount this up. 14:01 So again starting out we have our tomato paste, 14:03 I like to use tomato paste for all of our bases 14:05 for tomato sauces or spaghetti sauces, 14:07 it's little bit cheaper on our end 14:09 because again you can actually 14:11 this simply do a one-to-one ratio 14:13 with the tomato paste and water. 14:15 And make your own tomato sauce, 14:16 you get double the, 14:17 double the amount for what you're paying for. 14:19 Look at that. 14:20 Excellent so you have the tomato paste there. 14:22 You know, we have tomato paste, 14:23 we're going to put that right inside of the bowl. 14:25 Then we're going to go and do again our one-to-one 14:27 with our water. 14:28 So you're saucing up people's pocketbooks too. 14:30 Exactly, exactly. 14:31 Look at that, so make sure you get that tomato paste 14:33 you'll see, you'll see inside and outside. 14:35 Now, obviously, you know, 14:36 you find that tomato is an acid, 14:38 it has, I mean, it has a high acid, 14:40 you know, a content to it, 14:41 so we're gonna add a little bit of honey... 14:43 To balance that out. 14:44 To balance that out, to soften up that acid flavor 14:46 that we have here, 14:47 so we're gonna and pour that in there. 14:48 Going to get something to pull this out. 14:50 Wow. So we're gonna throw some honey in there. 14:52 Yes, exactly. 14:54 I mean, let's say, I'm just throwing it out there, 14:55 can a person use maybe maple syrup 14:56 also a thing or two, or agave, or just don't want to say. 14:58 Agave and maple syrup probably work in similar way, 15:01 you can use agave, 15:02 you can use raw sugar or cane juice... 15:05 Cane juice crystals. 15:07 Exactly, that can be used as well. 15:08 All right, so you gotta couple of options there 15:09 that's in case this is not available. 15:11 Exactly, then we have the basil. 15:13 Something nice old basil 15:15 we're gonna put inside of there. 15:16 Yeah, you cannot have spaghetti sauce 15:17 without the basil. 15:19 Without basil, exactly. 15:20 You know, what they say, you just, you know, 15:22 they say you play in yourself. 15:23 Exactly, exactly. 15:24 But if you don't have some kind of Italian seasonal basil. 15:26 Exactly, the basil, exactly. Basil is crucial. 15:28 You know, so, and the great thing about 15:30 this is our chicken kickin' style seasoning, 15:32 and we're gonna throw that in there, 15:33 and the great thing about is that it's simple. 15:34 I mean, we pretty much have done in about 15:36 three minutes literally, I mean it's that fast. 15:38 You know, so we gonna go ahead 15:39 and just mix this up really quickly. 15:41 You know, just go ahead and get that nice 15:42 and sauce it up, 15:43 get everything infusing inside of there and this is, 15:47 this is pretty simple and you get... 15:48 Get out of here. And again... 15:49 And look at that, look at it, 15:51 it's starting to get that spaghetti sauce. 15:52 Mama mia, huh? 15:53 Mama mia. Come on, mama mia. 15:55 Spaghetti sauce or something. 15:56 There you go. Okay. Excellent, excellent. 15:58 So right here nice saucy, you know, 16:01 it's really simple and again you can, you can, 16:03 I guess, if you want to slice it up as they say, 16:05 or make it little bit more extra, 16:08 you know, whistles on, you can add some garlic 16:10 and you saute some onions and things of that nature. 16:13 Oh, we're forgetting our lemon juice, 16:14 that's gonna give a little bit of this, 16:16 kind of just give a tang, 16:17 little zip as you'd like to say. 16:19 Little zip to it, and it also is a preserver as well. 16:22 You know gives a little bit of... 16:23 Yeah, so this should last in the fridge three, five days, 16:25 maybe even long... 16:26 Probably longer than that, exactly. 16:28 In fact tomato paste is an acid as well, 16:29 so acid will be longer there. 16:30 Obviously, you know, you have a good amount of time with it. 16:32 You know, what's funny, man, 16:33 if you go to some peoples on the side of their fridge, 16:35 they have spaghetti sauce and they've who knows how long, 16:39 a matter fact sometimes if they don't check it properly 16:41 they have green things going it, 16:43 that is not a herb, that is not Italian, 16:46 that is fungus, get that thing out of there, 16:47 make it to yourself. 16:49 You know, what I'm talking about. 16:50 I know what it's all about. 16:52 I mean like get rid of it, 16:53 so and be careful of those soups, 16:54 you know, those soups 16:56 when everything is starting to look bad, 16:57 they would pour everything in there. 16:58 Right, right, right. 17:00 So clarify what that green stuff is 17:01 on that spaghetti sauce. 17:02 There you go. 17:04 And that's, is that simple, we got a simple... 17:05 Watch this. Come on now. 17:07 Come, what? 17:08 So again, this is versatile, it can be used on pizzas. 17:11 You can usually get on lasagna, 17:13 again obviously for your spaghetti, 17:15 and then delicious meatballs, 17:16 and all that kind of stuff so it's a really simple recipe. 17:19 You know so but this, 17:21 this is really a phenomenal thing 17:22 because we're about to just add a power move to this. 17:25 A power move? A power move. 17:26 Chef, I know you always come in with power moves. 17:28 Hey, we got to have a power move. 17:29 Chef is always doing something here so, 17:31 what is this power move that you have here 17:33 because he's always giving us 17:35 uppercuts lefts and rights or lefts and rights, 17:37 there you go, what's this power move? 17:39 Well, we actually, you know my last name is Chew, 17:41 C-H-E-W. 17:42 So we're about to make a delicious barbechew sauce. 17:44 Yeah, wait, wait, who? A barbechew sauce. 17:47 Wait, wait, wait. A barbecue sauce? 17:49 Nah, not barbecue, a barbechew sauce. 17:53 Watch it, you heard it here first on Taste of Paradise. 17:56 This is not a barbecue, leave that stuff 17:58 over there on a grill 17:59 or whatever they're adding to that. 18:01 We're gonna give you a barbe... 18:02 Chew sauce. 18:03 A chew sauce, so you will never forget 18:05 where it came from watching. 18:07 Now, you seem like the Lord, you know, 18:08 he puts his little thing on it, so you know where it came from. 18:11 You know, where you heard this first, the barbe... 18:13 Chew sauce. 18:14 Barbechew sauce, so matter of fact 18:16 let's get to the barbechew sauce 18:17 because they, I don't think 18:19 they heard the spelling on this here. 18:20 We have the phenomenal, 18:22 we're gonna sauce it up with some nice barbechew sauce. 18:26 It has BBQ there but we're going to change that, 18:28 we're put barbechew sauce, C-H-E-W. 18:32 We're going to add the following 18:34 to this spaghetti sauce that he sauced it up and it is: 18:50 Or you know, kickin' chicken like seasoning. 18:52 So we have to sauce it up, the barbechew sauce, C-H-E-W. 18:57 All right, how we gonna chew it up here? 18:59 We're going to sauce it up, maybe don't chew it up... 19:02 All right, all right. 19:03 It's really simple, we have three different ingredients 19:05 all the same amounts. 19:06 I love it when things are really simple 19:08 when it comes to one cup, one cup, one cup 19:09 or quarter cup, quarter cup, quarter cup. 19:11 Yeah, yeah. 19:12 It makes life so simple, 19:14 so right here we have one quarter cup of honey, 19:15 one quarter cup of molasses 19:16 and one-quarter cup of lemon juice. 19:18 Say no more. 19:19 And on this pretty must we're just going to add this 19:21 right through the actual, 19:22 right through our spaghetti sauce 19:25 that we already have here. 19:26 All right, let me grab this for you. 19:30 There you go, thank you. 19:31 We want to get everything in the barbecue sauce. 19:33 Exactly. Get everything in there. 19:36 So we have the honey again, 19:38 now this is taken to the next level 19:40 because the barbecue, sorry, I mean, the barbechew sauce... 19:43 Barbechew sauce, there you go. 19:45 Normally has that little extra sweet flavor, all right. 19:46 Little sweet flavor. 19:47 But another thing is right now we're about to add 19:49 the two special ingredients for barbechew sauce. 19:52 And as the most barbecue sauces have molasses 19:55 and it usually has vinegar inside of it. 19:57 And they normally are the two components 19:59 that makes barbecue, barbecue, 20:01 if I want to come up with so. 20:02 We're gonna actually make the barbechew sauce, 20:04 and we're gonna actually have 20:06 and what we're going to use the molasses and lemon juice 20:09 as the actual substitute for the, for the actual vinegar. 20:13 Now this is crucial because you know, barbecue sauce. 20:18 You know, and I'm talking about barbecue that's, 20:19 that's what they do. 20:20 The barbecue, right, right, right. 20:22 But we do more barbecue sauce as, as we see there, 20:24 like you said have all those extra ingredients 20:26 but the barbechew sauce, that means, 20:28 you've taken it to the next level, 20:30 has the good ones. 20:32 The ones that are only be beneficial to you 20:33 like that molasses there is loaded with calcium 20:36 anybody osteoporosis and stuff like that. 20:38 Exactly. Anaemia. 20:40 Anaemia, because it also has what? 20:43 The iron, iron that's in it. Iron, exactly, exactly. 20:45 I mean, it is loaded very, very, very good 20:48 and very healthy so look at that... 20:50 Then we gonna add a little bit of 20:51 a chicken kickin' style seasoning right into it. 20:54 And I mean, it's pretty much a done deal. 20:56 I mean, is that simple. 20:58 You know, it's that simple. 20:59 I'm gonna add that right into it. 21:01 So you mean I don't have to bring this out and throw some, 21:03 some smoked stuff in it. 21:05 No smoked stuff in it, I mean, this is simple. 21:08 You see how, now you see the dark color 21:10 starting to form already. 21:11 You know one thing about barbechew sauce, 21:13 or barbecue sauce in general, 21:14 the color obviously the molasses, 21:15 you can put the molasses until you start 21:17 seeing that dark color, 21:19 that's coming and forming into it. 21:20 That shouldn't look like ketchup? 21:21 No, no, no. 21:23 It shouldn't look like spaghetti sauce. 21:24 So I was gonna have that, that dark iron in it. 21:26 And, you know a thing about a regular barbecue sauce, 21:28 you know, it has probably that smoked flavor in it, 21:31 that is probably not the best thing. 21:32 What that means is, it has they've added smoking in. 21:37 Now when, in order to get the smoke 21:38 something must be, what? 21:40 Has to be burned? 21:41 Something must be burning, 21:42 I don't want to burn stuff in my food 21:44 and this is why because once you burn it, 21:45 now you add in all of these carcinogens 21:48 and all of these things 21:50 that I don't want no trouble here today 21:51 because people are going to ask so you say 21:53 I can't barbecue no more... 21:54 Hold up now. 21:55 I ain't there, we're just sharing information 21:57 on the Taste of Paradise but when you burn stuff, 21:59 now you have all of these things 22:01 all of the smoke that's added to the food, 22:03 I know it tastes good. 22:04 We used to fight over, over a smoked turkey neck 22:08 at Thanksgiving time, but now that we learn better, 22:11 we have to do better. 22:13 So don't worry about the other barbecue stuff, 22:15 you want to hang out with the barbechew stuff, all right? 22:18 So we have that going, we have that nice, 22:21 our barbechew sauce right there, 22:23 finished, wrapped up, ready. 22:24 We have been saucing it up here today by God's grace 22:28 and, and it's tasty, I'm about... 22:29 I'm trying to go ahead and dip into this a little bit. 22:33 But we're not even done yet. 22:34 Not even done yet. Not even done yet. 22:36 We already had the two sauces. 22:37 We need something to go with this. 22:38 I need to eat some food here, all right? 22:40 And so for our last and final recipe here, 22:43 Chef, you have been keeping it simple. 22:45 I give you high-five for that. 22:46 High-five 'cause he'd be showing 22:48 some really complicated stuff, 22:49 he's been keeping it simple 22:51 but now we're going to get some food, 22:52 we're going to get the meat of it, all right? 22:54 Exactly. Exactly. So what we are going to make? 22:56 We're going to just simply use our delicious, 22:58 wholesome quick and good chili 23:00 that we're gonna making actually. 23:01 A quick and good chili and it's really simple 23:03 and we can use originally made the spaghetti sauce 23:05 you can use that as a base sauce 23:07 or you can use the barbechew sauce. 23:08 Or barbechew sauce. 23:10 So we're gonna be using that barbechew sauce 23:11 for this quick and good chili. 23:12 All right. And I mean, it's very simple. 23:14 Let's see what it is. Here it is. Take it here. 23:15 We're going to sauce it up some quick and good chili 23:17 and we're going to just take: 23:36 And here's the key ingredient, 23:38 three quarter cups of the barbechew sauce, 23:41 barbechew sauce that is there. 23:44 If you didn't see it, you better write it down, 23:46 this is good stuff here for you today. 23:48 So now all we're going to do, and now this is simple you say. 23:51 Really simple. 23:52 All right because I'm trying to keep it simple here today. 23:53 All right, so what do we do? 23:55 You just go ahead and throw everything in there, 23:56 we got the black beans as we said. 23:58 So we gonna take black beans, put that in the pot. 23:59 Black beans right in there. Yep. 24:00 We got some potatoes, cooked potatoes 24:02 that we have already cooked up. 24:03 And we slice them up. All right, so we got in here. 24:04 You have cooked potatoes, 24:06 you can't go wrong with potatoes, 24:07 that's one of the best friends there for stomach. 24:09 Okay, so we have the potatoes, excellent for potassium. 24:12 Exactly. We have some tomatoes, diced tomatoes. 24:14 Tomatoes, we have a lycopene, prostate cancer, who are you? 24:17 Add some carrots. 24:18 All right, we have the carrot as well, 24:20 those are the cooked carrots or... 24:21 Cooked carrots, as I cook carrots. 24:22 All right, you don't have that 24:24 but you got those carrots hanging out in the can, 24:25 you can use that. 24:26 You have some rice as well. 24:28 You can't go wrong with some brown rice. 24:29 You have some oregano. 24:31 Now these last three ingredients, 24:32 the oregano, the cumin and the turmeric 24:35 is actually going to give us that nice pretty much 24:39 that chili taste that we're looking for. 24:41 So those three ingredients is going to give us 24:42 again that cumin, that oregano, 24:44 and the turmeric is going to give us the nice chili, 24:46 chili flavor I should say. 24:48 And lastly, little bit of sea salt add right in there. 24:51 Add this, so do I need to get the fire going? 24:52 Yes, sir, get the fire going. 24:54 Now go ahead and stir this up. 24:55 Last we got to add the barbechew sauce. 24:57 Here is the power move, y'all, get ready. 24:59 The power move. 25:00 The power move is add some barbechew sauce. 25:03 Barbechew sauce. Here we go. 25:04 This is crucial, this is a crucial step here. 25:07 This is like a secret ingredient. 25:09 Exactly. 25:10 This is what takes it to the next level here 25:11 if you don't mind, 25:13 Chef, you did everything let me do some cooking up ahead. 25:15 Go ahead, you can head. Go ahead and add it up. 25:17 Let me get some room in here, so all I have to do is, 25:20 do what, just mix this up. 25:21 Mix it all up, mix it all up. 25:22 Now most of the items have been cooked already. 25:24 And if you didn't want to cook the items, 25:26 you could definitely 25:27 obviously put inside of a crockpot overnight, 25:29 so you can put the raw ingredients in that, 25:30 the potatoes raw, the carrots raw 25:32 and everything else or even the beans raw, 25:35 and it's putting right inside of the, you know, 25:36 inside of there, maybe put raw beans 25:39 and make sure you have enough water 25:40 obviously that's going to be able to cook the beans... 25:42 Yeah, you have, you have to cook the beans. 25:43 Yeah, you have to cook the beans 25:45 and so forth, you know. 25:46 I probably, I probably encourage them 25:48 to hold off on, on you know, go ahead and soak it, 25:50 do something, change that water 25:52 because it's gonna be inflammable in the place, 25:53 you know what I mean, starting in the stomach. 25:55 Exactly, exactly. 25:56 Because of the skin of beans is a little hard to digest 26:00 and so because of the starch there 26:02 so that's where you get that, 26:03 that inflammatory, not inflammatory 26:05 but it creates gas, all right, 26:07 I'm just going to keep it real with you. 26:09 So you said, that's another item, 26:11 you can just throw all of this in a crockpot. 26:13 Crockpot overnight, 26:14 and when you wake up in the morning, 26:15 man, you have a delicious chili, 26:17 there's nothing like waking up in the morning, man, with that, 26:19 that flavor just kind of this oozing 26:21 through the home of a delicious chili. 26:23 Right, I won't be able to sleep everyday, isn't that? 26:26 You know what I mean, sometimes I put the granola in the oven 26:29 and leave it on low heat and... 26:30 Exactly, just wake up to that smell in the morning time. 26:32 But I wake up a little too early, 26:34 I'm like Lord, we can have the breakfast 26:36 with some granolas today. 26:37 And so you can also do that with this 26:39 and what it's going to do, 26:41 it's going to boil a little bit 26:42 the potatoes is going to start to... 26:43 Exactly, absorb the sauce into the seasoning, 26:46 the flavor, exactly, exactly. 26:47 So then we can end up with some nice chili. 26:50 It's nice chili, man, very simple, 26:51 and if everything is already cooked, 26:52 it only takes about a good ten minutes 26:54 and it's ready to go, you know so it's that simple. 26:55 You know, ten minutes... 26:57 Ten minutes and we already have our chili sauce, 26:59 now chili sauce is crucial. 27:02 Our chili, our chili as a whole you know, 27:05 you use that with the bread, you use that with cornbread. 27:07 Yeah, exactly. 27:09 Cornbread, you have chips, 27:10 you have the whole works on that. 27:12 And so if you can make some good chili 27:14 and you did a power move with that barbechew sauce. 27:18 Oh, man, you're set for life you know, 27:19 chili is the easiest thing. 27:20 A lot of times people have problem 27:22 with trying to live a healthy lifestyle 27:24 because they say it takes too much preparation. 27:26 Well, this is one of the easiest things 27:27 to do especially if you do it in a crockpot 27:29 like you mentioned there. 27:30 And as a result it's ready for you 27:33 for the whole week. 27:34 So here is a simple, check this out. 27:37 This is how it should come out 27:38 when it's all done really simple and tasty. 27:42 This is the good chili with the barbe, what? 27:45 Barbechew sauce. 27:46 Barbecue sauce you, you can, matter of fact, 27:49 let me go down here, 27:50 I'm going to try this chili real quick 27:52 because we have to go. 27:53 So I want to encourage you, go ahead, 27:56 enjoy yourself some chili with some barbechew sauce. 27:58 Barbechew sauce, enjoy. |
Revised 2017-04-03