Participants: Nyse Collins (Host), Evita Tezeno (Host), Honoria Hodges
Series Code: TOP
Program Code: TOP000075
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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 yours truly Nyse Collins show you just how to do it, 00:10 and give you something better, A Taste of Paradise. 00:29 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno. 00:34 And I have fun memories of growing up as a kid. 00:38 My grandmother was an excellent cook, 00:41 and she used to make this dish 00:43 with cottage cheese and stuff the tomatoes with it, 00:48 and she'd put all kind of vegetables in it. 00:50 And when I became vegan, 00:52 I wanted to replicate that recipe, 00:55 and now I have found to replicate it raw. 00:59 So we're gonna have stuff potatoes 01:01 with a macadamian cottage cheese 01:04 with a lots of chunky vegetables 01:06 and it is delicious. 01:08 So I'm about to read the recipe. 01:12 The ingredients for the Caraway Cottage Cheeze, 01:15 and that's cheeze with a Z not an S. 01:49 The ingredients for the vegetables are: 02:12 Now today I'm using Roma tomatoes 02:15 because I just like them, 02:17 they're juicy and the flavor is, it bursts, 02:21 the flavor is just so wonderful. 02:25 But you can use larger tomatoes if you want. 02:28 These are good for appetizers, 02:30 so that's why I'm using them today. 02:33 So you wanna cut your tomato in half... 02:39 and I use the bottom half of the tomato that is the top, 02:45 so it'll sit up and you just take your spoon 02:50 and you run it along the sides 02:54 and you wanna take the seeds out. 03:00 And that gives you a little home 03:01 for the macadamian cottage cheese. 03:10 So we start of with our soaked macadamian nuts... 03:17 and we're using zucchini shredded. 03:27 And I'm gonna give this a whiz. 03:38 Okay. 03:40 Our lemon juice... 03:44 mustard powder, 03:45 and our pinch of sea salt, 03:50 and here is our garlic powder. 03:57 And I'm gonna reserve the other herbs and the seeds 04:02 when I stir it up. 04:18 And you wanna put a little... 04:20 It said, a half a cup of water 04:22 but you don't really need that much. 04:24 You wanna just put a little water in it 04:26 'cause you don't want it to be a little mushy, 04:30 so you wanna kind of eyeball it. 04:39 And we put our sea salt. 04:45 And a salt to taste. 04:58 Okay. 05:08 Don't this kind of looks like cottage cheese? 05:15 And it is dairy free, it's all plant based. 05:23 Okay, we're gonna add the caraway seeds 05:28 that has been ground, the dill weed. 05:36 I'll get this out of the way. 05:39 We're gonna chop up 05:41 a little bit finer our red bell peppers. 05:45 Just give them a couple of little chops. 05:48 We wanted natural fine, 05:49 we want it little chunky in here 05:51 but not too small. 06:00 Okay. 06:03 And then our spinach and we wanna do the same thing, 06:06 we wanna kind of rough chop it a little bit more, 06:09 so it'll be a little finer. 06:21 And I always like to have a lot of color with my food 06:25 because we eat with our eyes. 06:28 And it makes us happy. 06:30 It's a joy to eat 06:32 when the food is very beautiful and appetizing. 06:39 And then I'm gonna add my garlic, 06:41 I'll put garlic powder in there, 06:43 but fresh garlic really adds a lot of great flavor to food. 06:51 So I'm gonna mince my garlic pretty fine. 07:03 And we want to make sure that you are being very alert 07:07 when you are chopping 07:09 'cause you don't want to chop your finger off. 07:15 When I worked at the restaurant, 07:16 one day I was working and I was cutting kale 07:20 and before you know it, I had chopped part of my thumb. 07:24 Just a tip in but I did it. Was not a good thing. 07:28 So you have to really be alert 07:29 when you are using, using a knife, 07:32 especially a sharp one in the kitchen. 07:37 So I'm gonna remove these out of the way. 07:52 And we want to just stuff these tomatoes. 08:02 This is a real quick and easy dish. 08:08 That you can even bring to lunch with you. 08:13 Like I said before, it's a great appetizer. 08:20 Very simple, simple ingredients. 08:27 And this really reminds me of the dish 08:30 that my grandmother used to make when I was little. 08:54 Now how easy was that? 08:57 This has been another quick and easy recipe 09:00 from the Taste of Paradise. 09:03 And remember to live life fresh. 09:11 Welcome back, welcome back to segment two, 09:14 A Taste of Paradise. 09:15 Man, I wish Evita could have hang out 09:17 with us a little bit more, why? 09:19 'Cause, we're gonna do one of my favorites, 09:20 and what are we gonna make? 09:21 Sandwiches. 09:23 I know y'all like, "What's the sandwich?" 09:24 Some people call it hero, 09:26 some people you just take two pieces of bread 09:27 and put something in between, that's what I'm talking about 09:29 and we're going to do a special one. 09:30 But why is this one gonna be extra special 09:32 because I'm not doing it today, 09:34 we actually have a special guest, 09:36 as I travel all around, 09:37 you know, who are some of our most favorite fans 09:40 and it's the young adults, 09:42 it's the children those who love to cook. 09:44 And I realize, many times I spend so much time 09:47 trying to teach adults 09:48 when I could be hanging out with the kids 09:50 and they could be teaching me, I could be teaching them 09:52 and then they can live a life of good health. 09:55 So what better way to do it 09:56 than have our own special guest Nori. 09:59 All the way, Nori, where are you from? 10:02 I'm from town here. 10:05 She's from here, she's like yeah, 10:06 I'm from somewhere or whatever like that. 10:07 Now, Nori, watch me here, watch me 10:09 where are you from, from? 10:10 I'm from the Chicago area. 10:13 All right, I knew it, 10:14 I knew it, she was like tell the truth 10:15 is 'cause I'm from New York, you know, 10:17 we're proud of where we're from and stuff like that. 10:19 So she's from the Chi-Town area or surrounding areas. 10:23 So she came all the way 10:24 to give us a hand with this recipe. 10:25 Now, Nori, how old are you? Ten. 10:27 What? Ten? 10:29 Now you know, there is the age limit 10:31 to be on the show, right? 10:32 You know what the age limit is? 10:34 I don't know, I haven't set it yet. 10:35 But anyway you just set the limit, 10:37 10 years old gonna come and teach us how to cook. 10:40 Do you enjoy cooking? 10:41 Yeah. Yeah. 10:43 What do you like the most to make? 10:45 Sloppy joes and... 10:47 Sloppy joes, what else? 10:50 And tofu egg sandwiches. Tofu egg sandwiches. 10:53 Now, you know, so actually since that's our favorite 10:56 that's what we're gonna make today, right? 10:58 But we don't call it sloppy joes 11:00 and tofu egg sandwiches. 11:02 Our first recipe 11:03 that Nori is gonna actually help teach us how to make is, 11:06 what is it called? 11:08 The slam'in tofu egg sandwich. 11:09 There it is, it's the slam'in tofu egg sandwich, all right. 11:14 Now a hero, or sub, or whatever you wanna call it, 11:17 and this is one of Nori's favorite. 11:19 So I just said, hey, teach me how to make it 11:21 'cause I need this, 'cause I need food 11:22 that you could travel with on the road. 11:23 Do you bring that sometimes to school with you 11:25 or whatever like that? 11:26 Yes. Yeah. 11:27 All right, and why do you enjoy it so much? 11:29 Does it taste good, or what about it? 11:30 It tastes good and it's healthier for you. 11:32 Tastes good, healthier for you. 11:35 Is it easy to make? Um-hm. 11:37 Good, 'cause you know 11:38 surprisingly even though I'm on a show 11:40 and I do a lot of cooking, 11:41 I prefer to make it very simple, very easy. 11:44 And so thank you so much for coming and helping us out. 11:47 And we're gonna get to that first recipe 11:48 that you're gonna make for us, 11:50 and it's the what again slam'in... 11:52 Tofu egg sandwich. Slam'in tofu egg sandwich. 11:55 Nori, go ahead, tell us this recipe 11:57 as we see here. 12:00 The recipe is for the slam'in tofu egg sandwich is what? 12:04 What is it? 12:19 Now, Nori, you kind of skip those, 12:21 so you said just chicken style seasoning. 12:23 We don't do that on the show, 12:24 we do kickin' chicken style seasoning. 12:27 And of course, mama's mayo as well, 12:29 very simple and easy to make. 12:31 We showed you how to do that on many occasion. 12:33 So, Nori, what do we do? Where do we start? 12:35 We have the tofu here, what do we do? 12:37 We are first going to use our tofu 12:40 and we're gonna put in here. 12:42 Okay, now, Nori, you're trying to keep it secret, 12:44 well, what are we gonna do that tofu? 12:45 We're gonna take that tofu, we're gonna put it here. 12:47 What else? And we're gonna smash it. 12:49 Smash it. 12:50 This is not a slam'in tofu egg sandwich, 12:52 this is a smash'in tofu egg sandwich. 12:55 All right, so we're gonna smash it 12:56 with your hands or a fork? 12:58 I like to use the hands, if you don't mind, 13:01 or you can use the fork as well, 13:03 you decide whatever works, 13:04 so you just smash it basically, why? 13:06 'Cause, you're making it into what? 13:08 Consistency of an egg. 13:09 All right, consistency of a egg. 13:11 Oh, man, somebody knows their stuff, 13:13 so she's just crushing it all in there. 13:15 And now some of the adults, 13:17 they have no excuse to make some of these recipes, why? 13:20 Because, you're doing it, it's simple and it's easy. 13:24 And let me just move this 13:26 and then we'll just keep that right over here. 13:28 Okay, so you're just smashing it 13:30 and it's getting some consistency there. 13:33 Now do you like eggs yourself? 13:35 Yeah. Yeah. 13:37 She's like, I'm gonna keep it real, 13:38 I still like eggs. 13:39 But tofu you use that instead sometimes. 13:41 Yeah, now, why do you use tofu instead of eggs 13:43 or whatever, is it? 13:44 It's healthier. It's a healthier alternative. 13:47 Yes, so it's a better option as we see 13:49 because Nori is still growing, 13:52 yeah, and tan and stuff like that, 13:53 so tofu as well will provide some proteins 13:57 and some good stuff, 13:58 and you don't get like all the cholesterol 14:00 and all these other problems. 14:01 But we are not saying eggs is bad. 14:03 All right, let's get this straight. 14:04 We're not saying it's bad, it's just tofu is just a better 14:07 or another alternative that you can use 14:09 without the other drawbacks, all right. 14:11 So you've got the good consistency there 14:13 and then what's the next step? 14:14 We're gonna put our mom's mayo in here. 14:16 We're gonna put some mom's mayo, all right. 14:18 So we're gonna put mom's mayo in there. 14:20 Now why do we use mom's mayo, you could put it in there 14:22 instead of just regular mayo? 14:24 Because it's healthier. 14:25 Hey, she's just keeping it simple. 14:27 She's like look, I ain't got time 14:28 to be explaining all this stuff, 14:30 it's just healthier. 14:31 If it's good for you, just eat it, and you know what? 14:34 In our school, I have to develop that 14:35 over the years myself, 14:36 so we're gonna put that in there. 14:38 What else you're gonna add in there? 14:39 We're gonna put our chicken style seasoning. 14:41 What? Our... 14:44 Kickin' chicken style seasoning, 14:46 you got to watch your mouth here in the show. 14:47 All right, so we're gonna put 14:49 our kickin' chicken style seasoning as well. 14:52 Some people put a little bit of salt, 14:53 some onion or garlic powder, 14:55 work with what you have, all right. 14:56 And next and last step is what? One teaspoon of turmeric. 15:00 Turmeric, all right. 15:02 So we add a little turmeric, 15:04 I guess what's that for the what? 15:06 So it can have the yellowish of the eggs. 15:08 All right, so the yellowish kind of color 15:10 and stuff like that, 15:12 and then we're gonna mix in one of that up 15:13 as you have been doing there. 15:16 So of course, as Nori had just mentioned here, 15:19 a part of the cooking 15:21 is not just that it tastes good, 15:22 but it also has to look good. 15:24 So don't be talking about no slam'in tofu egg sandwich 15:28 and it's looking like a whammin' white something, 15:32 something sandwich. 15:34 So we're gonna get that tofu 15:36 or that egg look consistency and items like that. 15:40 Now do you make this for your family 15:42 as you mix there? 15:44 You make it, do they, do they enjoy it 15:46 as much as you do? 15:47 Yeah. They do, excellent. 15:49 How often do you make this? A lot. 15:51 A lot like once a week? Yeah. 15:54 We make it during the week so we can have it for school. 15:57 Oh, okay. 15:59 So what had happened was when she was saying, 16:01 as she makes a big batch I guess, 16:03 and then you can use it throughout the week 16:05 and everybody can enjoy that. 16:07 So there it is, a simple item 16:09 and she has mixed that there nicely, 16:12 any other tips, suggestions that we should do 16:14 when making this tofu eggs? 16:15 Oh, you can add your tomatoes or your lettuce 16:18 and your favorite veg. 16:20 Wow, excuse me, 16:22 she's like look, don't just keep it right there, 16:23 you're gonna need to step it up to the next level. 16:25 We're gonna add some tomatoes, 16:28 some lettuce or whatever like that. 16:30 Some people like it little more extra flavor, 16:32 so they may add some other items as well. 16:35 So let's grab some bread, all right? 16:38 And we got some fresh, some fresh 16:42 not, not baked today 16:44 but you know, baked today or two ago, 16:46 and then we're gonna take that the there 16:48 and what are we gonna do? 16:49 We're gonna put some of that on there? 16:51 All right, so I'll let you go ahead and do that. 16:57 Oh, man, this is looking good, 16:59 let me hold this down here for you, 17:01 'cause I'm about to take this and get rolling. 17:03 Doesn't that look good, y'all? 17:04 Oh, my a special, what is it? 17:07 Slam'in tofu egg sandwich, don't worry, 17:11 you can let it overflow, 17:12 I'll take care of that one there in little while, 17:14 and then what are we gonna do, you're making two. 17:18 Throw some tomatoes on there and while you do that, 17:23 I'll go ahead and put a little bit of that on there, 17:26 little bit of that, I'm all in your way. 17:28 And she's making two 17:30 and then I'm gonna get some lettuce, 17:32 put that there. 17:33 But you already made some, so I'll handle this one here. 17:38 And where is the other one here? 17:40 She already made it and man, look at that, 17:43 this is some good stuff right here. 17:45 You have your tofu, slam'in tofu egg sandwich, 17:49 if you guys could take a look at that, 17:51 now that was simple, no? 17:53 Any suggestions? 17:55 Is there a certain way to eat it? 18:00 With your mouth. Yeah, okay. I'm sorry. 18:02 She's like just eat it with your mouth the Nyse, 18:04 okay, my bad, I'm trying to learn here, you know. 18:06 I don't know they eat one piece at a time, 18:08 see that right there is a bite size, 18:10 I mean, I could put it all in my mouth at one time. 18:12 So I'm sure you suggest I shouldn't eat too fast right? 18:15 She's like, all right. 18:16 She's like, Nyse, keep it real. All right, cool. 18:18 So what we're gonna do is we've made that slam'in... 18:22 Tofu egg sandwich. Tofu egg sandwich. 18:24 Do you recommend this to other 10 year olds? 18:26 What about 11 year olds? Yeah. 18:28 That's good too. How old are your parents? 18:30 Don't tell me, don't tell me 18:31 but you recommend them to eat this too. 18:33 Yeah. Okay, good. 18:34 So it's good for every age group out there, 18:36 but however this is just one sandwich, 18:38 this is a sandwich show. 18:40 What are we gonna do next? 18:41 We're gonna make some what? Super-sam sloppy joes. 18:43 Super-sam sloppy joe, super-sam sloppy joe. 18:48 This thing must be good. 18:50 I don't know if y'all like sloppy joes, 18:51 I like them myself and we have our chef in house, 18:53 chef Nori from Chi-Town area, 18:56 who's gonna make that for us 18:57 and we're gonna get to this recipe, 18:59 here's a simple ingredients for the... 19:02 Super-sam sloppy joes. 19:03 Super-sam sloppy joes. 19:04 She's like, Nyse, why are you having me repeat? 19:06 All right, here is our recipe for the super sam-sloppy joes: 19:21 Wow, look at that, are you serious? 19:23 Yup. That simple? 19:25 Like I could do this almost with my eyes close? 19:27 Yeah. 19:29 Man, do you do with your eyes close? 19:30 No. Okay. 19:32 Why she recommended something 19:33 that she does not even do herself, 19:35 but very good, no worries. 19:36 I'm gonna let you slide on that one. 19:37 So we have our super-sam sloppy joe. 19:41 Why is it called super-sam? 19:43 Because, it is made from my old brother named Sam. 19:46 It was made from old brother named Sam. 19:48 That's a good one, all right. 19:49 I got to look for Sam I am, all right. 19:51 And what are we gonna do? 19:52 So basically we're gonna take those, 19:54 that one package of meatless crumbles, 19:56 you have that there, you place that in the bowl. 20:01 Now why we use a meatless crumbles, 20:04 'cause I know when I used to eat some sloppy joes, 20:08 I used to eat 20:09 and it didn't come from no package like that, 20:11 I have to go to the meat section. 20:14 I've to find that and the most juiciest what? 20:16 Ground red beef. 20:18 Now why are we using this one instead? 20:20 'Cause it has a better alternative. 20:21 It's a better alternative to what? 20:24 To the... Hormones and fat. 20:26 Oops, the hormones and fats or whatever like that, 20:29 but stuff tasted good. 20:31 But, yes, the key is not only 20:33 that it tastes awesome and really good, 20:35 it's always good for us, right? 20:37 We can have some good tasty food 20:39 that can be good for us but we have to do what? 20:41 We have to make it... Better. 20:43 Make it better, give them something better, 20:45 make it yourself 20:47 and so this is a good alternative. 20:48 It's probably made from like soy 20:49 or different items of that nature, 20:52 and it's not too bad, isn't it? 20:54 I'd just say does family like it? 20:55 Yeah. Cool, cool. 20:57 So we'll take that and we have to cook this stove, yeah? 21:00 All right, so I'm gonna, now, remember, 21:02 I'm trying to learn from you, 21:04 so I'm gonna let you step over here, all right. 21:07 And what are we gonna do to get this rolling? 21:10 We need oil. You need some oil, okay. 21:13 So you're gonna just pour 21:15 that in there little bit there, all right. 21:17 Don't worry, I know it's trying to look fancy 21:19 and all that stuff, this is just a oil pourer. 21:21 So, man, very good just a little bit of oil, 21:24 what else we're gonna do? 21:25 We're gonna add... Our tomatoes and our onions. 21:29 All right, tomatoes, well, you know our red bell peppers 21:32 but I guess you could add tomatoes if you wanted to, 21:34 so we have the onions and our red bell peppers. 21:37 Now why are we adding red bell peppers? 21:38 What are red bell peppers good for? 21:41 To... You're thinking about that one. 21:45 To, to, to... 21:47 Now we could have used green... But they're not ripe. 21:50 Oh, somebody is teaching us something here. 21:53 Now you could use the green ones 21:54 but they are not ripe, 21:56 so it's always better to use the what? 21:57 Ripe. 21:58 The red ones and they're very high in what? 22:00 Vitamin... C. 22:01 Vitamin C which is good for me 22:04 and so you can use vitamin C in the what? 22:08 In the red bell peppers. Then what are we gonna do? 22:11 We're gonna put those in there. We're gonna add our crumbles. 22:15 Man, doesn't that smell good already. 22:18 And we barely cooked it, we didn't even add anything, 22:21 but onions is always good to get things going, 22:24 so we'll mix that up properly. 22:27 Now your mom, pop, they let you go ahead 22:29 and make this yourself at home. 22:31 No. They don't. 22:33 Uh-oh, so I'm getting in trouble here, 22:35 so you just go ahead and mix that, 22:36 get all over there in the corner, 22:39 then you can hold the other one there. 22:40 There you go. 22:42 You got to get in there like you're driving. 22:44 Wait, you can't drive, you're only what? 22:46 Ten. Ten years old. 22:48 So at least you can drive the cooking stuff. 22:52 And then what are we gonna add? Our sauce, our barbecue sauce. 22:56 Homemade barbecue sauce. 23:01 All right. 23:02 It almost looks like a little pasta sauce, 23:04 but I'll take your word for it. 23:08 Let me go ahead and turn this down just a little bit. 23:14 All right. 23:15 So now you just turn this now here 23:17 'cause you wanna make sure you get all of that 23:19 and mix it up properly. 23:23 Look at this, we have a chef, and matter of fact, 23:25 I'm gonna be retiring from the show soon 23:27 and we know who's gonna replace me. 23:29 We have Nori here 23:31 and she's gonna do a fantastic job, 23:33 then maybe Evita will come on the show a little bit more, 23:35 yeah 'cause you're here. 23:36 But look at that, 23:38 so you mix that up there nicely, 23:40 and then what do we do with this? 23:42 Eat it. Just eat it? 23:44 I know that but they got to be a sloppy what? 23:46 Joes. 23:47 Sloppy joes, so we need some what? 23:49 Some bread. We need some bread, okay. 23:53 And as a result, 23:55 we're gonna put this right next to our other sandwich. 24:02 And so we're gonna put that on the side there 24:04 and you're mixing that up nicely, okay. 24:07 Now just watch that, 24:09 you hold this thing and keep a hand on that. 24:11 We don't want no trouble, 24:13 your parents coming here looking for me, what happened? 24:16 So we're gonna take this, 24:17 now how do you normally make your sloppy joes, 24:20 just put it on one or what do you do? 24:21 You put it on two or... 24:23 I put it on two. You're gonna put it on two. 24:26 She made the first one 24:27 so I'm gonna have to do this my way, the second one. 24:29 All right, so let's turn that off. 24:31 Very nice, you got that, it's off. 24:34 And then hold this here 24:36 and we're gonna take a nice big spoonful. 24:41 All right, there you go. 24:43 Now, this is the super- sam sloppy joe. 24:47 Now you got to put some more on, all right. 24:53 Now hold on, hold on, wait a minute, call a timeout, 24:56 this is a super-sam sloppy joe, 24:58 so that means you got to go heavy with it, 25:01 you got to put it all over because it needs to be what? 25:04 Sloppy. Sloppy. 25:05 And so go ahead and put that on and then, 25:09 uh-oh, she took sloppy to a whole new level. 25:12 She now put it all on the stove and stuff. 25:15 And just a little bit more, 25:16 but you know what the funniest thing is? 25:18 When we used to have sloppy joes 25:20 growing up, it was a mess. 25:21 The whole kitchen literally had the stuff all over the place. 25:24 It was like, we're trying our sloppy 25:25 so we just said, who cares. 25:27 So we'll take that and what are you gonna do? 25:29 Eat it. We're gonna eat it. 25:32 You are very simple, but watch this, 25:35 this is, watch, let me put this to the side or here, 25:37 can y'all see this? 25:38 There you go. Now it's a sloppy Joe. 25:41 What you were doing before was a clean joe, 25:43 this is sloppy joe. 25:44 So what we're gonna do, I got to cut this 25:48 and then... 25:52 All right, There you go, fantastic. 25:55 Now we have our super-sam sloppy joe. 25:59 Now normally as we talked about the other ones, 26:01 they're probably not the best 26:02 but you made a really clean joe, 26:04 so watch this now, Nori, when you cook, 26:06 we also got to what? 26:08 We got to clean, 26:09 so you're gonna help me clean, girl. 26:11 All right, so we'll put that over there 26:13 and we're gonna show them some of your final products, 26:15 All right, so we have his one here 26:18 which is Nori's beautiful sloppy joe. 26:22 And man, you made a whole bunch, 26:24 you made enough for everybody to come and visit with us. 26:27 Now this is a good idea for, what? 26:29 When do people come over the house a lot, during what? 26:32 Christmas. 26:33 During Christmas, what else? Holidays. 26:35 Holidays. Thanksgiving. 26:38 Thanksgiving, any other days? 26:42 Happy new day to me. 26:43 Yeah, Happy new... Yeah. There you go. 26:45 They come over during birthdays and... 26:46 Happy New Year. 26:48 Happy new years, 26:49 you ever throw a party and stuff like that? 26:50 Now of course, you know, a Christian healthy good party. 26:54 And you can do what? You can make this, okay. 26:58 You could even, could have probably used crackers 26:59 or something with that too? 27:01 Yeah. 27:02 But you, there's some little extra ingredients 27:03 in this one here, I'm looking at. 27:05 What did you put in there? You put some celery. 27:08 Some. Some what? 27:09 Olives and different items like that. 27:11 So what? 27:12 Can I do different ways with this recipe 27:14 or do I only have to follow your way? 27:16 No, you can do many other ways. Yeah. 27:18 You can put tomatoes 27:20 and my personal favorite is spinach... 27:22 Spinach? To put on my sandwich, yeah. 27:24 Very nice, what else? 27:27 And I put mayo on it, put some mayo on it. 27:29 All right, some of mom's mayo of course, 27:31 but spinach is very good, 27:33 'cause that's gonna make us nice and strong, 27:34 you see check out. 27:35 Let me see those muscles right there, 27:37 show me that muscle real quick. 27:38 All right, that's, that's spinach right there 27:40 and, and look at that, 27:41 you already lined it up beautifully, 27:43 that's why I have Nori on the show, 27:44 because she makes things look good. 27:47 So, Nori, fantastic, 27:48 thank you so much for making this. 27:50 What is this one called? 27:51 Super-sam sloppy joe. 27:53 And what is the other one called? 27:54 The slam'in tofu egg sandwich. 27:55 They're slam'in out. 27:57 Good job, all right. So enjoy, we will too. |
Revised 2017-05-04