Participants: Nyse Collins (Host), Evita Tezeno (Host), Tiffanie Archie, Maquel Harris
Series Code: TOP
Program Code: TOP000068
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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 00:07 and your's truly Nyse Collins show you just how to do it 00:10 and give you something better, a taste of paradise. 00:30 Welcome to a taste of paradise. 00:32 My name is Evita Tezeno, 00:34 and I don't know if you guys know it, 00:36 but I am a Texas girl, I love my barbeque. 00:41 If you're saying "Evita, how can you have Barbeque raw?" 00:46 I am doing this amazing barbeque corn salad 00:50 that you can take to picnics, 00:52 you could surprise your friends with a barbeque flavored dish. 00:57 And again, I have my bestie with me, Tiffany. 01:02 Hi, Tiffany. 01:04 Glad to be here with you. 01:05 Yes, now you remember all those great dinners we did? 01:07 - Yes. - When you were living in Texas. 01:09 Mouth watering. Mouth watering. 01:10 People would adjust their schedules 01:11 to come to Sabbath lunch. 01:13 Exactly, exactly. 01:14 We're gonna do a barbeque corn salad 01:16 that is gonna be amazing. 01:17 Okay, okay. 01:19 And I can't wait to teach you the recipe. 01:20 I can't wait, let's get started. 01:22 Okay. 01:25 And ingredients for the BBQ Sauce: 02:13 And for the Corn Salad: 03:00 Wow, those ingredients sound flavorful. 03:02 Yes, and that's what I like to do. 03:05 I love my dishes to be flavorful. 03:07 Yes. 03:08 And that's why everybody loves my food. 03:10 Yes. 03:11 Yes, so we're gonna start off with the barbeque sauce. 03:13 Okay. 03:14 Yes, so, Tiffany, 03:15 I want you to get one of those chipotle peppers and- 03:19 A large one? 03:20 Yes. Okay. 03:22 Yes, and cut it in half 03:24 'cause we're not gonna use a whole chipotle pepper 03:26 because it's real spicy. 03:28 And sometimes spicy is not good for a lot of people, 03:31 they don't like spiciness. 03:33 So we're gonna just use a half and let's cut it this way. 03:36 Okay. Yeah, good. 03:40 Is that great? 03:42 That's wonderful, and let's put it into the vitamix. 03:45 Okay, just this half will do? 03:48 Yeah, the half will do. 03:49 Okay. 03:50 Yes, and so let's just put in 03:54 1/4 of a cup of the chipotle pepper-- 03:57 Liquid? Liquid, yes. 04:00 Yeah, that would be great. 04:04 I see a little, few seeds are getting in there. 04:05 Is that acceptable? 04:07 Yeah, that's good, that's good. That will leave a little spice. 04:10 Okay. 04:12 Now we're using the Bragg's. 04:13 Okay. 04:14 Yeah, get the olive oil. Olive oil? 04:17 Mm hmm, and we're using extra virgin olive oil. 04:19 Okay. 04:20 Yes, and we're using lemon juice 04:23 but we're using fresh lemon juice. 04:25 Freshly squeezed, not in the bottle. 04:27 Okay, okay. 04:30 Sun dried tomatoes, and these have been soaked. 04:33 They were soaked. Yes. 04:35 Not chopped, just soaked. 04:36 Yeah, Medjool dates. 04:38 Okay, those are pitted. 04:40 Yes, they're pitted. 04:42 You have to remember to take the pits out. 04:44 Or you get a chunkiness in your blender. 04:45 Now, we don't want that. 04:47 Yeah, we don't want that. 04:48 And cumin, no barbeque is without the smoked paprika. 04:53 Okay. 04:54 So we put in smoked paprika in there. 04:57 And do you remember how much salt we need? 04:59 I believe it was 1/4. 05:02 Okay, let's get the 1/4 teaspoon. 05:05 Okay, and let's blend that, Tiff. 05:09 Okay. Mm hmm. 05:11 Give it a whiz. 05:12 Yes, and I'll get these things out of your way. 05:30 Okay. 05:31 Is that good? 05:33 Yeah, now let's put the tomatoes in there 05:35 and we're just gonna roughly chop the tomatoes. 05:37 Oh, their aroma is wonderful. 05:38 Mm, it's yummy. 05:40 So we're just gonna put these tomatoes in there 05:46 and then we're gonna whiz it again. 05:49 Vitamix is a excellent appliance. 05:51 Yes, I can't do without it. 05:55 No kitchen should be without a Vitamix. 06:02 Is that okay? 06:04 Wonderful. 06:05 Okay, transfer it to the bowl? 06:07 No, just, we gonna-- 06:09 Rest here. Rest here. 06:11 And we're going to start with the corn salad. 06:13 Okay. 06:14 So we have our corn and I use a organic corn 06:18 'cause a lot of the corn these days 06:20 are genetically modified. 06:22 So I use organic corn. 06:24 Great choice. 06:25 Yes, and parsley. 06:27 Okay. 06:30 Smell this. 06:32 Oh, my favorite. 06:33 Cilantro, yes, love cilantro. 06:37 I hear cilantro is good in 06:38 extracting metals from our body. 06:39 Yes, it is. 06:41 A plant based diet, 06:42 we need alternatives and organic healthy foods 06:44 to assist with balance in our bodies. 06:46 Yes, we do, mm hmm. 06:49 And we have the diced cucumbers, tomatoes. 06:54 Cubed. Cubed. 06:55 And I love to use roman tomatoes 06:57 because they're not as juicy and they just have more flavor. 07:02 Excellent. 07:03 And hempseed has a lot of protein in it. 07:06 So you want that balance 07:08 'cause you have the grain from the corn 07:10 and then you have all these vegetables 07:13 and you need a little protein. 07:14 So we're gonna use the hempseed. 07:17 I never would have considered that. 07:18 Mm hmm. 07:21 Now we have the red onions. 07:23 And could you give the chopping board 07:27 so we can mix up this garlic? 07:29 Sure. 07:31 We got a little spot here, thank you. 07:34 You're welcome. 07:35 I love garlic, it has so much flavor. 07:40 So we're just gonna mix it up really, really quickly. 07:47 And if you have a mincer you could use the little tool. 07:52 But I like to just go ahead and mince it with a knife. 07:57 I like the mincer. 07:58 Yeah, so put the salt in there 08:01 and we have the red chilli flakes. 08:04 Okay, the color is great. 08:06 Yes, have some olive oil and lemon juice. 08:11 Okay. 08:13 Finish putting the rest of this in here 08:18 and we have a spoon so we can mix this up. 08:23 Look at the colors, it is so beautiful, yes. 08:30 Tiffany, this aroma is amazing. 08:33 Yes. Yes. 08:34 Now what we're gonna do is 08:36 put a little of the barbeque sauce in. 08:38 Okay, you ready for the barbeque sauce? 08:39 Yes, not the whole thing, 08:40 just a little bit and just pour a little bit at a time. 08:43 Okay, just tell me when. 08:48 Okay, that's good. 08:49 Okay. 08:52 Yes. 08:53 Oh, I can't wait to plate it. 08:57 Looks gorgeous already. 08:58 So now we're gonna get our plating 09:01 'cause you know we eat with our eyes. 09:02 That's right. 09:05 And we have a beautiful red plate. 09:08 And we're gonna take our butter leaves 09:12 and we're gonna place our corn salad 09:15 inside of the butter leaves. 09:16 Beautiful. 09:18 I like butter lettuce because it's really delicious 09:23 and it has a buttery flavor. 09:25 Okay. Yeah, I really like that. 09:28 Presentation is everything. 09:30 It really is. 09:32 We eat with our eyes. 09:33 Yes, we do. Now look at that. 09:36 Gorgeous. 09:39 Again, it's been a fabulous recipe 09:41 coming from the kitchen of the taste of paradise, 09:43 with my bestie. 09:44 Yes. 09:45 And remember to live life fresh. 09:54 Welcome back to A taste of paradise. 09:56 Where in this segment, we're gonna do something fun. 09:58 But I'm so sorry we probably have to use 10:00 a little bit of heat, a little cooking. 10:02 But hey, it's still all good. 10:05 We are going to do what a lot of people love 10:09 and that is some of our tasty homemade treats. 10:13 And yes, when I say treat that is with a 'S'. 10:16 'S' for sweet and throughout the season 10:20 we've been doing a couple of sweet recipes or whatever 10:22 'cause people have been requesting it. 10:23 You know I'm a savory kind of person 10:25 but people want sweets so 10:27 we're gonna do the home style favorite sweeties 10:31 or some of the things that unfortunately 10:33 we probably buy from the store 10:35 which comes with a lot of extra ingredients and stuff, 10:37 that is probably not the best. 10:39 So what we're gonna do now is, 10:42 I brought in my special, special, nephew 10:45 because he is a sweet expert, yes, he is. 10:48 None other than Maquel, what's going on? 10:51 You doing all right? Yes, sir. 10:52 Good, good, good. 10:54 Look at him, he's tall, 10:55 you can tell he's been eating a lot more than sweets. 10:57 He's been eating-- What you been eating? 10:59 Whatever my mom cooks. 11:01 Whatever your mom cooks? 11:02 Why am I bringing you on the show, 11:04 you're supposed to be making some of these good, 11:06 good, good, fantastic recipes. 11:07 Do you make desserts, 11:09 or different items of that nature? 11:11 Honestly, I'm not a big fan of sweets. 11:13 You're not a big fan of sweets? No, I'm not. 11:14 Then you know what, get off of here. 11:16 Well, I'm gonna teach him 11:17 how to make some of these sweets. 11:19 What are some of your favorites? 11:21 Cake. 11:23 Cake, what else? 11:25 Pies. 11:26 Pies, what else? 11:29 Hello. 11:30 Frozen fruit. 11:31 Frozen fruit? 11:33 And he just said sweets is not his favorites. 11:35 Got him. 11:36 Busted. All right? 11:37 But today we're gonna make a simple one. 11:40 You know, rice crispy treats? Yeah. 11:42 Ooh, they're so soft and -- 11:45 Yeah, they are good. 11:46 They are good? Very good. 11:48 How you know? 11:49 Busted, look at him, again, 11:51 "Yeah, sweets is not my favorite, 11:53 you know, but yeah I love the rice crispy treats" 11:55 So we're gonna make some rice crispy treats 11:57 and matter of fact, help us with this simple recipe. 12:00 Here's your ingredients, make sure you write this down 12:03 because you'll get it here and this is the healthy one 12:05 where you can go ahead and get another, what? 12:07 Square 'cause they usually cut them in squares 12:08 or whatever like that. 12:10 You can go ahead and have another square 12:11 'cause this one is gonna be good for you. 12:13 Not only good for you but sensationally delicious. 12:17 So, Maquel, help us out with this simple recipe 12:21 for our rocking rice crispy treats. 12:25 Okay. 12:26 Ingredients for Rice Crispy Treats: 12:54 All right, there it is, really simple and easy for you. 12:58 I mean everybody can do this, 13:00 we're gonna use these simple ingredients to make this. 13:03 But how do we get it going? 13:05 See we got the stove over here, we got this going. 13:07 We're gonna take the what? 13:09 We're actually gonna take the peanut butter. 13:11 All right, the peanut butter or this one we have is? 13:14 Almond butter. 13:16 So if you have a allergy to peanuts 13:17 then what do you use? You can use almonds. 13:18 Almond butter. 13:20 And almonds is very good for, 13:21 what is some things its good for? 13:23 It's good for the bones. 13:24 You play ball and stuff like that? 13:25 Yeah? 13:27 So this would be really good for you. 13:28 Or it also helps people with cholesterol. 13:30 Who knew a rice crispy treat 13:32 can actually help you with your ailments. 13:34 Look at that, what else we got? 13:36 Basically, how much you said? About ½ cup? 13:38 Yes. Okay. 13:39 So we're gonna heat this, correct? 13:41 Yes, we're gonna get it to a nice little boil. 13:45 Okay, so wow look at that man. 13:47 That thing is holding on tight, it don't want to come out 13:50 'cause it knows it's not going-- 13:52 the only place it's going back in is in your belly. 13:54 All right, so we're gonna do that, 13:57 we have that, we have about a ½ cup. 13:59 What else? 14:00 And then we're gonna also add our maple syrup 14:03 or ½ cup of maple syrup. 14:04 Half a cup? 14:05 All right, so you want to get that rolling for me here? 14:08 All right, so basically I'm just gonna warm this up. 14:11 And what else do I have to do? 14:14 After that we're just waiting for a little boil. 14:17 After that we're gonna add the agar powder. 14:19 So basically I have all of this. 14:20 But, if I don't have maple syrup 14:22 can I probably use honey or something like that? 14:23 Possibly. 14:25 Possibly, it's just gonna be really a honey treat. 14:27 Yeah, and so maple syrup is probably a good option 14:29 'cause it doesn't have that overly strong flavor 14:35 or whatever like that. 14:36 So I just mix this up. And then, what else? 14:39 And then we have our agar powder. 14:40 Okay, so do I let this, add that all together? 14:43 Yeah, we're gonna add this all together 14:45 and then we're gonna add the-- 14:47 The what else you have? 14:48 We have the vanilla extract. 14:50 The vanilla extract, so let me, 14:52 basically what we're gonna do is 14:54 melt down the almond as you said. 14:56 And if y'all can see that there, 14:59 it looks a little weird but hey, it's good stuff. 15:03 Now people say "What are you doing to it? 15:05 Are you messing it up or whatever?" 15:06 Have you seen some of the ones, 15:08 I love that show where they show you how they make stuff. 15:11 Oh, man, yeah. 15:13 And they do all kind of other stuff in the factory. 15:16 So our own factory is our kitchen. 15:19 All right, so I'll mix this up. 15:21 And then, what else? 15:23 Then we're gonna add the agar powder. 15:25 All right, so let's add the agar. 15:27 Now some people would use marshmallows or something. 15:30 Yeah, marshmallows are also used. 15:31 You can find gluten free ones and those work just as fine. 15:35 All right, so gluten free or even the vegan ones. 15:37 Vegan ones. 15:38 Yeah, okay, so the vegan ones will be good. 15:44 Now look, this thing is rolling, 15:45 it's all wet and stuff like that. 15:47 So what do I do now? 15:48 Okay, if it starts to boil, 15:50 that's when you're gonna want to add-- 15:52 Oh, okay. 15:53 You're gonna want to add the-- 15:55 Well, I got it on pretty hot. 15:57 So it needs to start boiling a little bit. 15:59 A little, just a little bit of bubbles and then-- 16:01 Okay, so while we wait for that, 16:03 now tell me about the regular rice crispy treats 16:06 or whatever like that. 16:08 Why are we substituting this and making it ourselves. 16:10 Well, the other ones I mean, they're very malnutritious. 16:14 They can pack them with pork and different things 16:18 that we all know aren't good for the body. 16:20 So plus they also fill them with preservatives 16:23 and different things like that and we don't need in our body. 16:27 God gave us, God gave us the gifts 16:29 and things we can make without being unhealthy, so. 16:33 Okay, look at that. 16:35 Watch it now preacher, you up in here preaching. 16:37 So look, now I'm bringing this to a boil. 16:40 And then what do I do? 16:41 And then we're gonna add the rice cereal 16:43 and we're gonna-- 16:45 Okay, so let's go ahead. Do we pour that in here, yeah? 16:47 Yeah, you want to make sure you mix all of it 16:50 so you can get all the rice coated with the mixture. 16:56 Okay. 17:00 And then, wow, look at this. 17:02 You sure I can't just eat it like this or? 17:06 Wow... 17:09 So we pour all that. 17:11 Now watch this, 17:12 I'm looking at this rice here that you have, 17:14 this doesn't look like regular rice. 17:17 This is some heavy hitter rice here. 17:20 'Cause regular rice krispies is probably what? 17:22 A white rice or something of that nature 17:24 'cause it's very light and remember snap crackle pop. 17:27 All right, this one I don't know 17:29 if it'll snap crackle and pop 17:31 but it'll push everything 17:32 that's inside the body, outside. 17:34 Why 'cause this is what? What kind of rice is this? 17:36 This is actually whole grain brown rice. 17:38 This is a whole grain brown rice. 17:41 Wow, look at that. 17:42 So, that's why this one is actually gonna be very good 17:46 for you compared to the other ones. 17:49 All right, no worries there, we're in the kitchen. 17:52 So oh man peanut butter would be nice too. 17:56 So you could do peanut butter, almond butter, who knows, 17:59 maybe sunflower butter would be a good option as well. 18:02 Wow, this looks delicious. And then what do we do? 18:05 And then we're gonna put it inside the pan. 18:08 Okay, so this is a nice little casserole backing dish. 18:11 And then you have the little spatula over there, 18:15 I guess you just-- 18:16 You spread it out. 18:17 Spread it out a little bit here. 18:19 So you go ahead and I'll just make sure 18:21 I get every last drop here. 18:23 Now I don't want y'all to turn around 18:24 and start licking the pot, the pot is still hot of course. 18:28 And so as we see here, 18:32 just go ahead and scrape that off. 18:37 Wow, now again like you said 18:39 we could probably use marshmallows 18:41 or something to make it. 18:44 'Cause this one is a little darker than-- 18:46 if you could scrape this off here. 18:48 Yeah, take a look at that, look at that. 18:50 All right, this is a little darker 18:51 than your typical rice krispies right? 18:54 And what do you do with this? 18:56 You spread it out nicely and then what you want to do 18:59 as you guys are watching here, just take a quick look. 19:02 That is a little bit darker than the normal one. 19:07 You'll take this and then what happens? 19:09 I believe you're just gonna sit for a while. 19:11 Let it sit and stuff like that. 19:12 Yeah, let it cool off and all that it'll-- 19:14 It'll start to congeal and stuff like that. 19:16 Wow, look at that, that's pretty cool, 19:18 where you could do that. 19:19 Some people-- 19:21 I can't wait, so I'll probably just throw it 19:22 in the fridge or something. 19:24 And then you slice it and you cut it up nicely. 19:26 In squares, yeah. 19:27 Wow, good news, good news. 19:29 And you already had one that's already done, 19:32 so let's take a quick look that. 19:33 If you want to grab that, but this is still good. 19:37 And then, everybody take a look at this here. 19:41 This is fantastic, check this out. 19:44 This is how it is when it's done, 19:46 this is the finished product of course, as you see there. 19:49 So you can easily go ahead 19:52 once you're done just slice that nicely for you. 19:55 Cut it in squares or whatever like that. 19:57 And you made it look good there. 19:58 So I guess some almonds go in and some marshmallows, 20:01 so let's take a quick look at agar powder. 20:04 As you see, this is a vegetarian substitute for gelatin. 20:07 'Cause normal rice krispies will have what in it? 20:09 They'll have pork and gelatin and-- 20:11 The rice crispy treats and stuff, pork, the gelatin 20:14 and that's where they derive it from and other items. 20:16 So you can get agar powder if you, agar, a-g-a-r powder. 20:22 Or you can use, what else do we have here? 20:25 We have actually marshmallows that you can at any, 20:28 well, they're vegan marshmallows. 20:29 You can get it at any whole food store. 20:31 Okay, right. 20:32 So any whole food, health food store 20:34 or whatever like that, 20:36 you can grab these little marshmallows from as well. 20:40 So you can do that instead also. 20:42 So that's pretty cool. 20:44 Simple, easy treat that you can have at home, 20:47 that you can enjoy for yourself. 20:48 However that's not the only treat, 20:50 'cause a lot of us don't run around 20:51 eating only rice crispy treat. 20:53 We have another treat for you here today. 20:55 And it's a simple one that you can make. 20:57 This one is quite quick, yeah? 20:59 Yeah, it actually is. 21:00 And this is called the what, the? 21:02 This is called the Chunky Monkey. 21:03 Chunky Monkey. 21:05 All right, I know y'all are like, 21:06 "What in the world?" 21:07 Chunky monkey. 21:09 And it's a simple recipe that you all can do 21:11 and make sure you have the kids involved. 21:12 I would say, he's a, he's not a child, 21:15 he's a grown young man. 21:16 How old are you now? 17. 21:17 17, 17. 21:19 These nephews are getting bigger and bigger 21:21 every time I turn. 21:22 So we're gonna make some chunky monkey. 21:23 Even though he's a big man, he still loves the sweets. 21:26 And I know y'all love the sweets too, 21:27 some of y'all in your 30s, 40s, 50s, 60s 21:30 and still eating rice crispy treats. 21:32 Y'all know who I'm talking about. 21:34 So here it is, 21:35 the simple recipe for the Chunky Monkeys. 21:38 So tell us how it goes Maquel. 21:40 Ingredients for Chunky Monkey: 22:08 All right, so here we are. 22:09 I'm just cleaning up, while we're doing this 22:11 and you know what? 22:14 We can make this, it's really simple. 22:16 But you can't just make it, 22:17 just mixing it and stuff of that nature. 22:19 What do you need? You also need a what? 22:21 A food processor. A food processor. 22:23 So you want to grab the food processor 22:24 while I, like, a clean up the mess here. 22:26 Simple food processor, 22:29 everybody should have one of these 22:32 to help keep things rolling. 22:34 All right, and then what are we gonna do, let's see. 22:39 We'll plug that in. 22:42 And then what we're gonna do 22:43 is we're gonna mix the carob and the tofu. 22:47 So we'll take the silken tofu. 22:49 You see that? That's in a simple box there. 22:52 You find them in many stores, they're quite cost effective, 22:55 maybe a $1.50, $2 or something of that nature. 22:59 So you take that, what else are you gonna do? 23:01 And then we're gonna get our carob chips. 23:03 Mm, carob chips. 23:05 Probably if you can, try and get the vegan ones, 23:07 the non dairy ones. 23:08 What else? 23:10 And then we're actually gonna start to blend this together. 23:13 Oh, my bad. 23:14 Okay, so let's see if I can get this thing on here properly. 23:18 So in the food processor 23:19 you just put them all there and then you just blend, 23:22 or food processor... 23:39 All right, 23:41 oh, man, this looks like some chocolate something, something. 23:46 That's about, I thought, Chunky Monkey, all right? 23:48 Then what do we do? 23:50 We're actually gonna add the vanilla in 23:51 and powdered sugar. 23:53 Oh, okay, so here we go. 23:54 We'll add the vanilla and the powdered sugar. 23:58 Probably have to take this one 24:00 'cause I don't want to waste one-- 24:01 now the powdered sugar, 24:03 we get that just from the regular cane juice crystals 24:05 and you just blend it dry, 24:07 and then you have the powdered sugar. 24:09 Anything else? Raisins or anything, no? 24:11 No. 24:13 That's it? Yes, sir. 24:21 All right, now watch this. 24:24 I see some of these little chips on the side, 24:26 so I'm gonna push those down in there 24:27 so that can chunky monkey properly, all right? 24:32 And mix that up and then we'll let it run one more time... 24:49 You know, I could stop right here if you need me to 24:52 and if you want to take a quick look. 24:54 I don't know if you can see that there. 24:55 I can stop right here, Chunky Monkey, 24:58 we cool, we best friends. 24:59 This looks good, it looks like a custard, yogurt. 25:03 Pudding, almost. 25:05 Almost like a pudding or something like that. 25:06 And then what do we do here? 25:08 Then here we're gonna put it into a mixing bowl. 25:11 So let me get out of your way, here you go. 25:14 So I'll let you take that off. 25:16 Do you need me to handle the blade for you? 25:18 Yeah, go ahead and take out the blade. 25:19 Yeah. 25:20 But however, I know we're all tempted 25:22 to lick it off or whatever like that. 25:24 But please, be careful, it's a blade. 25:26 So here you go. 25:28 Oh boy, I remember those days 25:29 when we used to make all of these treats, 25:32 we used to take this and make little popsicles 25:34 and different items, so. 25:37 But surprisingly, none of us ever got cut. 25:40 We used to do all kind of things 25:42 with the blade and just-- 25:43 we used to fight over it sometimes, 25:45 "Gimme the blade." 25:47 So you make any treats, I'm sure you make some treats. 25:50 Look at you, 'cause you look like a expert 25:52 Mr.Idontlikesweets. 25:54 Well, I mean, I guess right now they don't look too bad. 25:57 Doesn't look too bad? 25:59 No problem, I'm so glad that he's not a sweets person. 26:02 I'll take care of this for him as we can see here. 26:06 And then what do we do? 26:07 Yeah, I'll handle this as well. All right. 26:09 And then after this, we are actually going to, 26:14 if you want you can sprinkle peanuts, 26:17 the coconut or even the raisins. 26:20 Okay, so we can actually do it-- 26:22 Oh, are we gonna make it in like a dish or something like that 26:24 or do we put that in here, now? 26:26 Yes, yeah. 26:27 So I'll put some peanuts there. 26:31 And then what else? 26:32 And then we can put the raisins. 26:34 Wow, this is serious business. 26:36 Not only is this gonna be chunky and tasty 26:39 but this is gonna be good for you as well. 26:42 So you have some of those items there, 26:45 let me grab you a little spoon. 26:49 Man you taking care of your uncle, 26:52 that's what I'm talking about. 26:55 Let's put this in here, oops. 26:58 And then this is our Chunky Monkeys? 26:59 Yes sir. 27:01 I hope y'all are gonna enjoy this 'cause I am. 27:04 Ah, I see you're ready to grab yours huh? 27:07 No, I'm ready to grab a coconut. 27:09 Oh, you're ready to grab a coconut, okay. 27:11 If you want to have it in a direction-- 27:15 Oh... 27:17 Just sprinkle it over, it'll look real nice. 27:19 Bro, I know that we we're making Chunky Monkeys, 27:21 but you didn't tell me you were a chef as well. 27:23 And this is crucial because one of the key steps-- 27:26 now you can actually add all of the coconut in it-- 27:29 here that's yours. 27:30 You can have all the coconut in it, 27:31 or you can just put it on the top as you see here, 27:35 as a nice little decoration or something like that. 27:39 And I don't know about you 27:40 but it's time for the spoons here, all right? 27:43 So grab yourself a little spoon, 27:45 one for you, one for me and now you all can enjoy 27:50 a simple Chunky Monkey but it's actually what? 27:55 Good for you. Good for you. 27:56 You want to try it? I'm gonna let him go first. 28:00 Not bad, and he said he didn't like sweets. |
Revised 2015-08-20