Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000019
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00:30 Hello, friends.
00:31 My name is Chef Chew and as I always say, 00:34 "Gonna give you something to chew on." 00:37 Well, friends, today we have come, 00:39 we have come to day number 19 of the Chew's Challenge. 00:43 And I tell you, this is the 28 day challenge to wellness. 00:47 And, friends, we are making progress, 00:49 we're looking good, 00:50 we're feeling good and all of that good stuff. 00:53 And you know, I got my good buddy, Chef Law. 00:54 What's happening, Chef Law? How are you doing, Chef? 00:55 How are you guys doing out there? 00:57 Well, Chef Law, today we're making something, man, 00:58 I tell you, it's dear to my heart friend. 01:00 You know, what we're talking about, we got... 01:02 What are we making? We got apples and tortillas. 01:05 No, no, no and we also got some peanut butter. 01:06 Now yesterday, brother, 01:08 we talked about that PBJ, didn't we? 01:09 Yeah, we talked about that PBJ. 01:11 Well, today, friends, we're making a PBJ sandwich 01:13 that's like, it's like on steroids. 01:15 I'm telling you, it's like a PBJ on steroid. 01:18 Super PBJ. Come on now. 01:20 And so when you understand how this works, 01:22 you're gonna say, hmm, hmm, delicious. 01:24 All right. Let's get into it. 01:25 So go ahead and read ingredients for us, 01:26 if you can please. 01:28 All right, let's see what we're using today. 01:43 All right, come on now, friend. 01:45 So we got again, we got the apple turnover fruit wrap. 01:47 Okay, apple turnover fruit wrap. 01:48 It's gonna be delicious. 01:50 So as we've got some wraps here, friends, 01:51 we got some apples, and we're gonna go ahead 01:52 and get the apples on the stove. 01:54 Go ahead, dice those up. Okay, all right. 01:55 You wanna dice them up. 01:56 We got some, got some water right here on the stove 01:58 just a little bit of water, got some water. 01:59 And all we're gonna do 02:00 is kind of cook these apples down, 02:02 it doesn't take too long. 02:03 All right, go ahead and dice them up. 02:05 That's right, that's just like that. 02:06 And we're gonna add some sweeteners inside of here. 02:07 All right, so we got the raw sugar here, you see. 02:09 And what we're gonna do is put this 02:11 right inside the water 02:12 and that's gonna kind of give it that nice, 02:13 you're gonna find, 02:15 it's gonna be a nice kind of syrups, 02:16 kind of texture at the very end. 02:18 Some I'm gonna throw this right inside of here 02:19 just like that, just like that. 02:20 And Law's going on right now 02:22 and he's getting the apples diced up for us, all right. 02:25 All right. Just like that. 02:26 And again the sugar and... 02:28 Go ahead and put, 02:29 do a little bit more for me if you can. 02:31 Put it right inside of there, turn this up. 02:34 It's on high. 02:35 All right, so this is gonna take a few, 02:36 about a minute and half, two minutes 02:38 and so it's gonna start to cook down just a little bit. 02:41 And again, the reason why I cut them fine, 02:43 because it's not gonna take us long 02:44 when you cut them up fine. 02:45 So we wanna again cut them up, dice, nice and fine, 02:47 the thicker it is, the longer it's gonna take. 02:49 So again, we're gonna cut them up 02:50 nice and fine right now, 02:52 so we can get it cooked down really, really fast. 02:53 So now we gonna see the water, and the sugar, 02:56 and the apples are just boiling together, my friend. 02:59 Come on, y'all. Delicious. 03:01 Come on, y'all. 03:04 I'm excited. 03:06 Apple turnover. Apple turnover, man. 03:08 All right. 03:09 Now after the apples cook down, then what are we gonna do? 03:11 Well, we're gonna grab our friendly wrap over there. 03:12 Okay. 03:14 Our whole wheat tortilla that we have right there. 03:15 Now today, we're using again the whole wheat tortilla. 03:17 Again, we wanna get that fiber in our system, friends, 03:19 we got to get that fiber in our systems. 03:21 Let me go ahead 03:22 and throw the rest of this in here. 03:23 All right, rest of that inside just like that. 03:25 So go ahead and lay that wrap out if you can. 03:27 Okay. 03:28 Go and lay the wrap out if you can. 03:29 All right, so what we're gonna do, 03:31 we're gonna go ahead now while this is cooking. 03:32 We're gonna go ahead right now 03:33 and then put peanut butter on one side of that wrap. 03:35 Can you do that for me, Chef Law? 03:36 Keep it that peanut butter on one side 03:38 of that wrap for me. 03:39 So again, it's like a peanut butter 03:40 and jelly sandwich on steroid, 03:42 so he's putting the peanut butter on one side, 03:44 and he's gonna spread it out nice just like that, 03:46 he's getting it. 03:47 Come on, man, you know what you're doing right there, 03:49 don't you, bro? 03:50 I know what I'm doing right here. 03:51 I know Chef Law personally, Chef Law can eat about two, 03:55 maybe three... 03:56 Four, I can eat it four. 03:58 Now see that, now listen to him, four, 03:59 he said four sandwiches, man, listen, friends... 04:02 I can eat four of them. Four sandwiches in one setting. 04:05 You know, I told you about not eating too much. 04:06 I'm not gonna talk about that today, 04:08 but that's all good, all right. 04:09 It's all good. It's all right. 04:11 You're a kind man. I'm a kind man. 04:13 So again you gonna spread it out just like that. 04:15 I should have put a smiley face in there 04:16 just to make fun of Law, 04:18 so I'll do that, I'm not going to do that, Chef Law. 04:19 We ain't gonna do that right? 04:20 Mine as well, let me go and put a smile. 04:22 Got some raisins here, friends, 04:23 I'm gonna put a little smiley face right there. 04:25 This was Chef Law. See, Chef Law, y'all. 04:27 Come on now. 04:28 Let me give it a little circular smile. 04:29 So you got a happy peanut butter sandwich. 04:31 There you go, man. It's happy, brother. 04:32 I'm gonna leave a little tooth out for you, man. 04:34 Show your artistic skills. You know, what I'm saying. 04:35 Come on, y'all. 04:37 You all see that right there, y'all. 04:38 Let me go ahead and flip it around 04:39 so you all can see it. 04:41 Now what's wrong with his eye. You got something in his eye. 04:42 Come on now. 04:43 No, no, I'm not hating, I might still want raisin. 04:45 So what we do, we like to spread some raisins 04:46 on top of that, right? 04:47 Well, throw the raisins on here now. 04:49 Okay. 04:50 All right, just like that, so we got... 04:52 So, friends, you can use any kind of raisins you like, 04:53 whatever you wanna use, doesn't matter, okay. 04:54 So now we got the apples and this is what I want. 04:56 Apples are boiling just right, okay. 04:57 All right. 04:58 Now go ahead if you can, 05:00 bring that bowl over here, okay. 05:01 Well, we have a few last ingredients left, 05:03 a few last ingredients. 05:04 We got our cornstarch here, okay. 05:05 Okay. We're gonna have some water. 05:07 We're gonna just drizzle that in like that. 05:08 I think we brought the water, 05:09 can you get the water from behind us, please? 05:11 All right, we got a little bit of water left. 05:12 Go ahead and put that inside of that, 05:13 and mix that in that water, okay. 05:15 Now we use cold water, 05:16 it's important to use cold water, friends. 05:18 Now why it is important? 05:19 Cold water because what happens 05:20 if you use the warm water or hot water, 05:22 the cornstarch will tend to clump up, okay. 05:23 Okay. It will tend to clump up. 05:25 So we're gonna go ahead 05:26 and put this inside of this boiling water 05:28 with these apples, with the sweetener, 05:29 and it's gonna say. 05:31 You ready for that? I'm ready for that. 05:32 Let's see. Let's do it. 05:34 Let's do it, all right. Let's do it. 05:35 I want you all to see this. 05:36 Here we go. 05:39 All right, now it's gonna start... 05:40 Watch what happens. 05:42 It's gonna take a little second. 05:43 And it's gonna get nice and syrupy 05:44 just in a second, okay. 05:46 So that's going to thicken it up. 05:47 It's gonna thicken it just up, all right. 05:49 Just like that. 05:50 It's gonna take a little second. 05:52 Now you see, it's starting to thicken. 05:53 There you go. 05:55 It's doing, it's doing it, it's doing it, it's... 05:57 Just like that y'all. Come on now. 05:58 Can you do with me out there, friends? 06:00 Yes, like that, like that. 06:02 There we go, there we go. 06:03 That's what I'm talking about. 06:05 Now, come on, y'all. 06:08 Hey, my wife will be proud of me on this one. 06:10 Come on, she'll be real proud of me. 06:11 So what I'm gonna do, 06:12 throw this on top here just like that, just like that. 06:15 Come on, look at that, look at that. 06:16 Oh, look at that. Layering that flavor. 06:17 Layered on to that. Come on, y'all. 06:20 Now, we're gonna go ahead and wrap this up. 06:21 What I'm gonna do, just like this real simple. 06:24 All right. Just like that. 06:26 We're gonna go ahead and fold it up just like that. 06:28 Oh, come on now, give me that knife, man. 06:29 Give me that knife. All right. 06:30 Give me that knife. I'm gonna cut this like that. 06:32 Okay. 06:33 And I'm gonna give you one and I'm gonna have one. 06:35 And look at that, right there. Oh, come on, y'all. 06:36 Come on now. A little bite, Chef Law. 06:38 This is for y'all, 06:39 peanut butter jelly on steroids. 06:41 Come on now. Here we go. 06:50 Well, friends, we're moving right along, 06:51 we've come to the "F". 06:53 And you know what the "F" stands for, 06:54 the "F" stands for Faith. 06:57 In the Bible, in the Book of Luke, 06:58 it's an interesting scripture that says, 07:00 "When the son of man cometh, 07:02 shall he find faith in the earth?" 07:05 And I tell you, friends, 07:06 we have been learning about faith. 07:08 We've been learning about 07:09 how to be filled up with the Word of God. 07:12 And today, friends, 07:13 we're talking about something that Christ told us 07:15 right in the Book of Matthew. 07:17 And He says, "Will He see in His people endurance?" 07:20 And we're talking about today endurance. 07:22 And you know, I got my good buddy here Chef Law, 07:24 and you're gonna be talking today with us, 07:26 Chef Law, about endurance. 07:27 How are you doing, Chef? What's going on, man? 07:28 How are you guys doing out there? 07:30 Man, it's going real good. 07:31 I like that, man. I tell you so. 07:33 We're talking about endurance. Endurance. 07:34 It's a powerful word. It's a powerful word. 07:35 So it's a needful word. 07:37 It's a needful word, that's true. 07:38 Let's see what the Bible has to say about endurance. 07:39 All right, let's see what it says. 07:41 Matthew 24:13, "He that shall endure unto the end, 07:45 the same shall be saved." 07:49 That's heavy, that's some heavy stuff right here, right? 07:50 We're talking about salvation, 07:52 and we're talking about endurance. 07:53 Amen. 07:55 God wants us to know one fact, 07:56 one fact here that life is not a microwave type of life, 08:00 it's an endurance race. 08:01 Come on now. 08:02 So it's not a fast food type of life. 08:04 Come on now, I like that. 08:05 It says it's a life we have to take time with it and savor it. 08:07 So like baking, right? Baking. 08:09 No, no, not baking. No, no, no. 08:10 But in the crock pot. 08:12 In the crock pot, come on now, 08:13 we're gonna put in the crock pot, I like that. 08:15 Let it simmer for a while. Let it simmer a little bit. 08:17 I like that. 08:18 So when it comes to life, life is an endurance race. 08:20 And when you're running an endurance race, 08:22 you know that you have miles to go... 08:24 Exactly. 08:25 And so you don't exert all your force 08:26 at the beginning... 08:28 Exactly. You pace yourself... 08:29 Exactly. As it were. 08:31 I like that. 08:32 It's a steady day by day, 08:34 and so when you're running an endurance race, 08:35 you have to take it one jog at a time, 08:39 one lap at a time. 08:40 That's the same what you have to do in life, 08:42 that's how you get things accomplished 08:43 and that's how you get things done. 08:45 And, friends, as Chef Law is explaining to us, 08:47 it is important to remember that the race, 08:49 we're not and again we're not in a sprint. 08:51 I used to be a long distance runner 08:53 in my early days of life, 08:54 I'm not that old but you know, in my early days of life, 08:56 I used to run miles upon miles. 08:59 And the coach would always tell me that, 09:01 in order to be able to run those long races, 09:03 you have to build a foundation, you gotta build a foundation. 09:06 And what we're doing in these 28 days, 09:08 we're building a foundation so that when we finish it, 09:11 we can have this healthy lifestyle 09:13 all the way to the end of time. 09:16 So what else do we got, Chef Law? 09:17 What else we're talking about? 09:18 Well, we want to know, God says, 09:20 He's at endures to the end. 09:21 What is it that He wants to endure to the end? 09:23 Come on now. 09:24 And so anytime you're studying the Bible, 09:26 you wanna ask questions 09:27 and then you wanna look at the context of the text. 09:29 So we wanna go to the text above Matthew 24:14... 09:32 Come on now. Okay. And look at verse 12. 09:33 What does it say there? 09:35 Verse 12 says, "Because iniquity shall abound, 09:37 the love of many shall wax cold." 09:41 Come on, break that down. 09:42 And then right after that he says, 09:43 "He that endure to the end, the same shall be saved." 09:46 So what God wants to endure to the end 09:48 is not only your love for others 09:50 but your love to God. 09:52 Because people may do things wrong to you, 09:55 because the world may get so crazy, 09:57 because things go wrong in your life, 09:59 God is saying, "Endure, have that same type of love, 10:02 let nobody ever change who you are." 10:04 And what I like about that is here on this network 10:07 Dare to Dream, 10:08 they seek to reach a class of people 10:11 that sometime it seems 10:12 the world might have forgot about. 10:14 People that live in the inner cities, 10:15 but we want you to know that here on Chew's Challenge 10:17 we haven't forgot about you. 10:19 Dare to Dream hasn't forgot about you 10:20 and God sure hasn't forgotten about you. 10:21 Come on now. 10:23 And the reason why God wants this love 10:24 to still be in you 10:25 is because of the verse right underneath verse 13 10:28 which is verse 14 and it says, 10:30 "And this gospel of the kingdom 10:33 shall be preached in all the world 10:34 for a witness and then shall the end come." 10:37 So when they see this witness of love in you 10:39 that has endured even under trials, 10:42 even under tribulation and people doing wrong things, 10:45 people will know and believe that there is a God in heaven. 10:48 I'm talking, man, you talking 10:49 some good stuff right there, Chef Law. 10:50 The Lord is good. 10:52 And, friends, you have to recognize 10:53 that God has given us this plan, 10:54 God has given us this journey that we can start. 10:58 And if we endure, you get the picture, 11:01 we have the love of God in our hearts. 11:03 If we endure, He says, the same shall be saved. 11:08 God wants us to experience salvation 11:11 but he also lets us know that this kingdom 11:13 that He is preparing for us 11:15 does not have to start when we get to heaven, 11:17 it can start, when? 11:18 It can start right now. Come on now. 11:20 It does start approximately when you start your... 11:22 Good now, I like that, I like that. 11:24 You can start today. You can start today, amen. 11:26 And so, God again, He wants to have us to have a life, 11:29 have it more abundantly, 11:30 He wants us to experience His joy, 11:32 His love but again, if we stick with it, 11:35 we're gonna, you know, 11:36 we're gonna just experience that blessing. 11:38 Yes. 11:39 And so, I don't know about you, Chef Law, 11:40 do you wanna experience that blessing? 11:42 I'm trying to have my love endure all the way into the end 11:44 because the same shall be saved. 11:54 Hey, we're moving right along, 11:55 we've come to the "O" in the FORK system. 11:57 And the "O" stands for Organization. 12:01 And today, friends, 12:02 we're gonna be learning something 12:03 that you don't want to miss. 12:05 We're talking about how you can save some money, 12:08 and I got my good friend here, Chef Law. 12:09 What's happening Chef Law? How are you doing, Chef? 12:10 What's going on? 12:12 How are you guys doing out there? 12:13 Now, we're talking about saving money, man. 12:14 So, you're talking my language. 12:16 Talk... 12:17 Hey, listen, when you got some kids to feed, 12:19 you got the rent the pay... 12:20 My language ain't Chinese, it's not English... 12:21 Come on now, go ahead now. It's save some money. 12:23 Save some money, brother. 12:24 That's right, so we're talking today 12:26 about a simple way 12:27 how you can actually save some money. 12:28 We've been alluding to this throughout our program, 12:31 we're talking today about buying in bulk. 12:33 Buying in bulk. 12:34 Now, what is buying in bulk? 12:36 Bulk means what? Something enlarge, what? 12:38 Large quantities. Large quantities. 12:39 And what you'll find 12:41 when you get stuff in the stores, 12:42 it's packaged nice with all the beautiful colors 12:45 and the pictures and all that stuff 12:46 but you know something, friends, 12:48 that should have cost some money. 12:50 You're paying for that package. 12:51 Exactly, you're paying for that packaging, 12:52 and I understand, 12:54 I know what it is because I actually put packets, 12:55 put products in packages 12:57 and so when you understand 12:58 that that packaging costs money, 12:59 if you'd buy outside of the package 13:02 and you just buy it in its natural state... 13:04 Get more bang for your buck. 13:05 You're going to save some money. 13:06 So we're talking about, 13:08 how can you stop buying in bulk. 13:09 It's very simple, friends, 13:11 you can actually go to most of your grocery stores, 13:13 most grocery stores, 13:14 not all of them have a little section 13:16 in the grocery store 13:17 where they have ingredients in bins, 13:18 it's called the bulk food what? 13:20 Bulk food. 13:21 Bulk food station 13:23 or the bulk food section of the store, 13:24 and so some stores don't have it 13:25 but look for stores that do and when you go there, 13:27 you're gonna find that most of your grains, 13:28 most of, what else? 13:30 What else do they have in this, Chef Law? 13:31 You got grains, you got dried fruit... 13:33 Okay. You got peanuts. 13:34 Okay, your nuts. 13:35 You have a... What else do you have? 13:37 Your beans. 13:38 You have candy for those people with sweet tooth out there. 13:39 Come one now, I don't recommend a candy now. 13:41 We don't y'all going out there and buying that candy in there. 13:42 Just telling you the truth. Yeah, he is telling the truth. 13:45 Okay so, if you want to get one little piece of candy, 13:48 I'm not gonna be mad at you, 13:50 but try to get the healthy candy, 13:51 but so again you got to get, let me go one more time. 13:53 We got the grains, 13:54 we got your beans, we got your nuts, 13:57 you have your seeds, 13:58 even you have pastas, and seasonings, 14:00 and sugars. 14:02 Almost anything that comes dry, 14:03 almost anything that you can get dry, 14:04 they'll have it in bulk food section. 14:06 Inside the bulk food section. 14:07 So the key is this, friends, we want you to save money. 14:09 Sometimes it's so easy to go get those raisins in that pack 14:11 and your pan, let's say for that one little case of, 14:14 one little carton of raisins, 14:16 you might pay $2 for that one carton. 14:18 The same quantity can be purchased in bulk 14:21 without the packaging and you only gonna pay a $1.56. 14:25 Little bit. 14:26 So let's break it down some more here. 14:28 So let's say every month 14:30 you got to buy a package of raisins. 14:32 A package of raisins. 14:33 Okay, and let's say, you're paying 50 cents extra 14:35 on those raisins per month. 14:36 Now you know I'm breaking it down 14:38 right here, Chef Law, in the math form right now. 14:39 Okay. 14:41 So 50 cents extra per carton, so in a 12 month timeframe, 14:45 you're going to pay $6 extra for that raisins. 14:50 Six dollars extra. Six dollars. 14:52 Six dollars. That's gasping. 14:53 Now listen, now listen, now follow me here. 14:55 Now, I've got a beautiful wife at home right now. 14:57 All right. 14:58 I wish she could be here with me, 14:59 but she is at home right now, and you know, 15:01 I'm gonna buy them roses, man. 15:03 Was that right? 15:04 But I just didn't have the money for them roses, 15:05 my brother. 15:07 Well, let me talk here, 15:08 if you're trying to buy it for six bucks, 15:09 I don't know what kind of roses... 15:11 Hey, hey, come on, brother. 15:12 No matter what kind of roses you get, 15:13 as long as you get a rose, my friend. 15:15 So what I am going to do, I am going to buy my raisins. 15:16 Okay. And I am going to the store. 15:18 Okay. That's right. Down my aisle... 15:19 I'm gonna look at that roses and say, 15:20 that's just for me and I've been saving them $6. 15:22 You're saving $6. 15:24 When the end of year come, I'm gonna take my $6 and say, 15:26 come over here. 15:28 And I come home to my wife, 15:29 I'm gonna say, here you go, babe. 15:32 You know what I'm saying, 15:33 and you know how that goes, my friend. 15:35 I know how that goes. 15:36 That's right, so friends, that's what it's all about, 15:38 save that money and buy that food in bulk. 15:45 Well, friends, we've come down to the "R" in the FORK system. 15:49 And you know what the "R" stands for, 15:50 the "R" stands for Recipe. 15:53 Well, friends, we're gonna be making something 15:54 and I tell you, my lovely wife Chef Chew, 15:56 she would really love. 15:57 I am making in a delicious, a delicious, 16:00 a delicious Santa Fe burritos with some home-style, 16:03 homemade Pico De Gallo. 16:05 So, ooh, it's gonna be some kind of go. 16:08 What's going on, Chef Law? What's going on, Chef? 16:09 How are you guys doing out there? 16:11 So, man, this is the real deal here, Chef Law. 16:12 All right, we're ready to get into it. 16:14 So we're making the real deal. 16:15 Yeah, yeah, nothing fake over here... 16:17 Come on now. It's a real deal. 16:18 And so, friends, we want y'all to understand that, you listen, 16:20 you can make these things right at home, 16:22 you don't have to go to the Mexican restaurant, 16:24 you can make that authentic Mexican food right at home. 16:27 So let's go ahead. Let's go and started, brother. 16:29 Let's go ahead and started. All right. 16:31 I'll chop some of these. 16:32 Actually go ahead and read, let's go ahead and read, 16:33 let's go ahead and read the ingredients if you can. 16:35 All right, let's see what we got here today. 17:08 That's what I'm talking about, 17:09 so we got the Pico de Gallo and we got the filling. 17:12 Yes. 17:13 So what we're gonna do, we got to get started quickly. 17:15 Let's go ahead and get the onions cut up if you can. 17:16 Go ahead and start with these onions 17:17 right there for me please. 17:19 Cut the bottom half of that if you don't mind. 17:20 You got to have the onions. 17:22 And I wanna put that little, that's right. 17:23 Go ahead and slice it up 17:24 and keep them kind of big this time, 17:26 we don't wanna mince them, 17:27 we wanna keep them kind of like in slices, just like that, 17:28 that's what I'm talking about. 17:30 So I'm gonna take those from you right here. 17:31 Go ahead, go ahead. I'm gonna pause for... 17:32 That's it, that's what I'm talking about, 17:34 that's what I'm talking about. 17:35 Let's go and turn this down just a little bit. 17:37 That's what I'm talking about just like that. 17:38 Oh, it's starting to sizzle, that's it. 17:39 That's what I wanna do, I wanna sizzle it. 17:41 Throw in a little garlic in here, 17:42 while we're getting this going. 17:44 That's right, that's cool, 17:45 that's what I'm talking about y'all. 17:47 So again we want to put the onions in there 17:48 nice and nice in slices, we don't want to, 17:51 we don't want to mince this, 17:52 we want to keep them nice and sliced, okay. 17:55 Nice and sliced right out there like this. 17:57 Nice and sliced. Nice and sliced. 17:58 That's right. Come on now. 17:59 Now you know, I'm Chef Chew, that's right. 18:01 Look at that right there, buddy. 18:02 And this is, don't do this at home, friends, 18:04 we don't want you to burn your house now, 18:05 we can do that on, do that on here for y'all 18:07 but we don't want you to burn your house down now. 18:09 All right. 18:10 We're gonna add a little seasoning on there, Chef Law, 18:12 just like that. 18:13 You got to have the seasoning. 18:14 Little bit more oil not too much. 18:16 Okay. 18:17 All right. Just a little bit. 18:19 Just a little more. 18:20 Now what I'm gonna do, 18:21 I'm gonna add little bit of the right here, 18:23 the little burger crumble. 18:24 Come on, y'all. 18:25 Come on, y'all. Get it in there. 18:27 Come on, y'all. 18:28 Now, like I said, like I said, when you do this, 18:30 you won't let the onions, 18:31 just go ahead and start caramelizing, 18:34 is that okay? Caramelize, okay. 18:35 So I'm not gonna stir for a while, 18:37 I'm gonna let it go ahead, 18:38 let the onions get nice and caramelized. 18:40 Let them sweat. 18:41 Go let them sweat, but that's what I'm talking about. 18:43 Getting hot in the kitchen. That's right, that's right. 18:44 So, right now we're gonna make our Pico de Gallo, okay. 18:45 Okay. 18:47 Now Pico de Gallo is simple, 18:48 it can be done in different ways. 18:50 We're going to use tomatoes, we got our garlic, 18:51 we're gonna use some lemon juice, 18:52 and if you get some fresh lemon juice 18:54 or even some fresh lime juice, that's even better, okay. 18:57 Now we have some cilantro, right, 18:58 and we're gonna add 18:59 a little bit of salt to it as well. 19:01 So go ahead and start dicing up tomatoes 19:02 if you can, okay. All right. Here we go. 19:03 Start dicing up some tomatoes up. 19:05 And what we're gonna do, we're gonna make some 19:06 nice small diced tomatoes, okay. 19:08 And this dice, these diced tomatoes 19:09 are gonna be the base of our Pico de Gallo, okay, 19:12 small diced tomatoes, okay. 19:15 So again we got the onions over here, 19:17 it's starting to sweat over here, 19:18 it's starting to caramelize in just about 15 to 20 seconds 19:21 almost starts turning together, okay. 19:23 Now that's what I'm talking about, 19:24 dice them really fine. 19:25 Chef Law is doing a excellent job. 19:27 He's dicing them up, just do how you wanna do it. 19:29 And we want that Pico de Gallo to be fresh, not in the can, 19:32 not, you know, not going to the Mexican restaurant 19:36 getting that, you're gonna make it right at home. 19:37 Right at home. Fresh in your kitchen. 19:39 Fresh in your kitchen. That's what I'm talking about. 19:41 That's what I'm talking about, Chef Law. 19:42 All right. That's right. 19:44 All right, go ahead. 19:45 There's gonna be two for today if you can, okay. 19:46 All right, two tomatoes. Two of them right now, okay. 19:48 I'm gonna start turning this up all right, that's what, oh. 19:50 All right. That's right. 19:52 Come on now. That's right. 19:53 Come on now. 19:55 Now I'm getting it down, I'm getting it down. 19:56 Look at the wrist action. 19:57 All right, add little wrist just got getting like that, 19:59 that's all you got to do, get it like that. 20:00 But we told you, don't try it at home, 20:01 we don't want you to burn your house down now. 20:03 Now I know some of y'all might do it, 20:04 but just don't call us 20:06 if you burn your house down, okay, 20:07 is that okay? 20:08 It's all in the wrist. All right, y'all. 20:10 All right. 20:11 So right now we're looking really good, 20:14 looking really, really good y'all, 20:15 looking really good. 20:17 So we got the tomatoes ready to go, they're nice, 20:19 and Chef Law did excellent job. 20:21 That's what I'm talking about. 20:22 So go ahead and put this right inside the bowl, 20:24 Chef Law, if you can. 20:25 All right. All right. 20:26 Right inside the bowl, just like that. 20:28 All right. 20:29 That's what I'm talking about, just like that. 20:32 Really simple. 20:33 So we got the tomatoes y'all. 20:34 We're gonna put little bit of two table spoons, 20:36 two table spoons of a minced garlic. 20:37 I'm gonna put that right inside there. 20:39 And again, if you're not a big garlic fan, 20:40 you can lessen up, I love garlic. 20:41 Garlic is what I love. All right. 20:43 Go ahead and put that inside of this, Chef Law. 20:44 Little lemon juice. Little lemon juice. 20:46 Lemon juice just like that. Put that here on that. 20:47 That's gonna give a nice little acidity right to it with the... 20:50 And again, you don't want it to taste sweet, 20:52 we're not making Italian tomato sauce, 20:53 we're making Pico de Gallo, okay. 20:55 Okay. 20:56 Little bit of cilantro real quick, okay. 20:57 Okay. We got to move quickly. 20:59 Go ahead and chop that up. All right. 21:00 Little quickly. Let me grab some more onions. 21:02 Little bit more onions. 21:04 Just a rough chop, it's all right. 21:05 All right, so we're gonna put that right inside of there. 21:07 The rough chop, that's what I'm talking about, Chef Law. 21:09 So go ahead right now, 21:10 go and put the onions inside of that. 21:11 I'm gonna move all of this stuff 21:13 out of our way 21:14 and we probably go ahead and throw this down, 21:15 we're about to put this inside of wrap, man, 21:17 inside a burrito. 21:18 That's what I'm talking about. Little salt on top of that. 21:22 Just like that, little salt. 21:24 All right. All right. 21:26 That's what I'm talking about, Chef Law. 21:28 That's what I'm talking about. 21:29 So now let's go ahead 21:31 and mix that all together if you can. 21:32 All right. 21:34 So this is how we're gonna do it. 21:35 We got our wrap for you, wrap for me, 21:36 that's what I'm talking about. 21:38 So I'm gonna go ahead right now 21:39 and you can add some cheese to this 21:40 if you want to add some cheese to it, 21:42 some sour cream. 21:43 We're keeping it simple today. Avocados. 21:45 Avocado. 21:46 Whatever you like, go ahead and put in your wrap. 21:47 Exactly, exactly. 21:49 Today we're gonna do it fast and simple for, y'all. 21:50 That's it. 21:51 Nice and caramelized, just like that. 21:53 Okay. Just like that. 21:54 All right, put the Pico de Gallo right on top. 21:55 Right on here, just a little bit. 21:57 Just like that. 21:58 We're trying to do this nice and simple. 22:00 Oh, come on now, that's what I'm talking about. 22:01 I got mine little bigger than yours. 22:02 Okay. That's right. 22:04 Come on now. Yeah, that's what we got... 22:05 All right. 22:06 Now we finish talking about eating it. 22:08 Come on, y'all. Come on, y'all. 22:09 All right, just like that. 22:10 Now go ahead and move that down, 22:12 so move it right down to the base like that, 22:13 all right this one's to me, and this one is for, you know, 22:15 small guys get small wraps, right. 22:17 That's all right. Keep my stomach, all right. 22:19 Small guys get small wrap, so. 22:20 We're gonna go ahead now, wrap this up. 22:22 Come on, Chef Law, let's wrap it up real nice. 22:23 All right. Wrap it up. All right. 22:24 Just like that, y'all. 22:26 Come on, we're looking really good. 22:27 Come on, come on now, 22:29 yours looking real fat and small 22:30 but my looking nice and long. 22:31 All right, it's nice and hefty. Oh, come on y'all. 22:33 Oh, yeah! Nice and hefty. 22:34 I tell you got to like it, okay. 22:37 Some kind of delicious. 22:39 It is some kind, that's what I'm talking about. 22:41 That's good. Delicious. 22:47 Well, friends, we've come down to the end of day number 19. 22:52 And I tell you, it has been a journey 22:55 that has been exciting. 22:56 And we've come down to the section 22:58 we like to call the "K" of the FORK system. 23:00 You know what the "K" stands for, 23:02 the "K" stands for Knowledge. 23:05 The Bible says, "My people are destroyed for what? 23:07 "For a lack of knowledge." 23:10 And so God doesn't want us to be destroyed, 23:12 God wants us to live 23:14 and He not only wants us to live 23:15 but He wants us again to live life more abundantly. 23:18 So let's go ahead and get some knowledge. 23:19 And you know I have my good buddy again Chef Law, 23:22 and we're gonna get some knowledge, Chef Law? 23:23 How you doing, Chef? Doing good, brother. 23:25 How are you guys doing out there? 23:26 Yes, sir. So let's get started. 23:27 Let's go and get right into it. 23:29 All right, let's jump right into question one. 23:30 Do we receive a blessing, if we endure to the end? 23:33 Yes or no? 23:35 All right, so we learn that the Bible says 23:37 "That he endure unto the end, the same shall be saved." 23:41 And so we understand anything in life, 23:43 if you endure unto the end, there's always a what? 23:46 A blessing at the end of it. 23:48 So obvious the answer is yes. Yes. 23:51 God will give us a blessing when we endure unto the end. 23:54 So let's stick with this, stick with the what? 23:55 The 28 day challenge. Twenty eight day challenge. 23:57 We got about 11, 10, 11 days left to go. 23:59 You know, actually lesser than that. 24:01 But if we stick to the end, 24:02 we're gonna receive a blessing from the Lord. 24:04 Blessing and a benefit. 24:06 So let's jump into question number two, 24:07 what or who is Grandma Brown? 24:11 Come on now. You know about Grandma Brown. 24:14 Grandma Brown is in town. Come on now. 24:15 I remember I was doing a cooking class 24:19 for some people one day, right? 24:20 Okay. 24:22 And I said, I said, where is Grandma Brown? 24:23 And I said, where is she yet? 24:25 The lady Grandma Brown, 24:27 she raised the hand and she says, 24:28 here I'm but she didn't understand 24:30 what I was talking about. 24:31 You know, we learned that 24:33 as we made those delicious apple turnovers, 24:35 we learned that that Grandma Brown move 24:37 was a special method that we utilize. 24:40 And so what are the three answers that we have? 24:42 What we're talking about? 24:44 All right, we got three choices. 24:45 Choice A, your friend's grandmother, 24:48 choice B, 24:49 a method of browning the food to lock in the flavors, 24:52 or choice C, the babysitter down the street? 24:55 Come on now 24:56 and that's something interesting answers 24:58 that we have here, right? 25:00 Interesting is the good word. Interesting is the good word. 25:01 You know all of us, we probably know a friend of mine 25:03 be named Brown, right? 25:05 Yeah, might be friend. 25:06 You know, you know Joe Brown, I know Joe Brown, you know, 25:07 you might know James Brown, you know and... 25:10 Not James Brown but you know, 25:12 everybody has their grandmother right? 25:14 Everybody has their grandmother. 25:15 So it's probably not Grandma Brown rice... 25:18 So it's not the actual grandma, all right. 25:19 That's okay. 25:21 Now you know, everybody knows a babysitter 25:23 who might be a grandmother, 25:24 and so we probably gonna say it's not the babysitter, 25:27 so what is it, Chef Law? 25:28 What is this grandma, what so I guess it is, 25:30 it's not the who, it's the what? 25:32 It's the what. So what is it? 25:34 Well, said B, and this being a cooking show, 25:36 I would assume it has something to do with cooking. 25:38 And it's the way you brown the food that locks 25:41 in all the flavors. 25:42 Come on now. As you put into the dish. 25:43 That's right so remember 25:45 Grandma Brown is a really, really, really, really, 25:46 it's a neat way of getting that flavors 25:48 just to burst into that food. 25:50 And so you know, what I'm talking about 25:52 so what's question number three, Chef Law? 25:53 Question number three, 25:55 last question buying in bulk helps you to save money? 26:00 True or false? 26:01 You've got to give me the answer 26:02 because I need to save my money. 26:04 Come on now, you definitely want 26:05 to save some money right, so. 26:06 We're talking about the all right now, right, 26:08 the organizational principle, 26:09 so we've always seen consistently 26:11 whenever we what? Plan. 26:13 Whenever we in a sense we utilize, 26:18 guess you can say organizational techniques. 26:19 Right. 26:21 It always what, results in what? 26:23 Saving time and saving money. 26:24 You better believe it, 26:26 so when you buy, friends, in bulk, 26:27 you're not buying again in those smaller quantities, 26:30 but we believe buy stuff in smaller quantities, 26:32 it takes money to package those items. 26:35 So we found that in most of our stores, 26:37 you have, well, not all stores, 26:38 like you can say your healthful stores 26:39 and even some of our regular grocery stores, 26:42 they have a bulk foods aisle, and in that aisle 26:44 you can find, you can buy things 26:46 by the pound, 26:47 you can buy things by the ounce 26:48 depending on what it is, 26:50 And you find since you don't have all the extra packaging 26:52 and all the extra things on top of it, 26:53 you find that what, you can say what... 26:55 Some time. 26:57 Some time and money, exactly, cause that time what, 26:59 equals to what? 27:01 It equals money. It equals money. 27:02 That's right exactly. 27:03 So, friends, I tell you, 27:05 God wants us to learn how to most importantly save, 27:07 save because saving is, 27:08 you're gonna find it's a principle of life. 27:11 As we save, 27:12 we have more to what? 27:14 To give. To give. 27:15 You know I like to say, a law of life, 27:17 to give is to live. 27:19 Again, to give is to live. 27:22 And as you friends are embracing 27:24 these concepts, 27:25 these principles on these 28 days, remember, 27:27 you're learning these things as you learn it, 27:30 it is important to what? 27:31 To give it to others. Exactly. Give it back. 27:34 Share it back, share it back, 27:35 because God wants us not to be, 27:37 not to just be holding it to ourselves 27:39 but to let it all out. 27:41 And so, friends, my name is Chef Chew. 27:43 name is Chef Law. 27:44 And as I always say, 27:46 "Gonna give you something to chew on." |
Revised 2017-05-11