Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000017
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:06 Well, stay tuned while Evito Tezeno 00:07 and yours truly Nyse Collins 00:09 show you just how to do it 00:10 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 guess what? 00:36 We are going to do cheesy kale chips today. 00:41 And, no there is not real cheese in there. 00:44 We are doing an amazing recipe with kale, 00:50 sunflowers seeds, 00:52 and other ingredients. 00:53 It is an amazing vegetable. 00:56 Kale is loaded with iron, 01:00 and different other minerals and vitamins, 01:03 it is high in fiber 01:05 and we should actually eat a pound of greens a day. 01:08 And this is one way that we can do it. 01:11 We all like snack foods, right. 01:13 But this, most snack foods are not good for you, 01:15 potato chips, cheese puffs, 01:17 all those things are processed foods, 01:19 but not this. 01:21 Everything comes from the earth, 01:23 the garden. 01:25 They're God's gifts to us, 01:27 and let us look at the ingredients. 02:10 So what we'll do is to put the kale in a bowl, 02:18 and this is you want to de-stem this 02:20 that the kale beforehand, 02:22 and you can either juice the stems, 02:27 or you can discard it 02:29 or you can put it in your compose. 02:32 I am gonna set this aside, 02:35 and today we're using a high powered blender, 02:39 the Vitamix which is one of my favorites. 02:41 We start with sunflower seeds 02:44 which has been soaked for two hours. 02:48 We have some water, 02:55 red bell peppers. 02:57 Now, I don't use green bell peppers 03:00 because green bell peppers are not right. 03:05 You should always use red bell peppers 03:07 because they are right, 03:09 and also red bell peppers are loaded with vitamins C 03:13 and they're very, very good, 03:16 they're high in antioxidants as well. 03:19 We're using the oil of choice today is 03:23 extra virgin olive oil. 03:26 We have lemon juice, 03:30 maple syrup. 03:36 Now, you can use a date if you want, 03:38 but you don't have to, 03:40 you have to have some type of sweetener, 03:41 so I am using maple syrup. 03:44 This is the mineral sea salt, 03:46 cayenne and pepper and cumin. 03:51 Now, what the secret ingredients 03:53 is the nutritional yeast. 03:55 Nutritional yeast is the one 03:57 that gives it that cheesy flavor 03:59 and this is high in B vitamins and it is very good. 04:03 It's not raw, 04:04 but it is... 04:06 In most recipes 04:07 we use if we want that cheesy flavor, 04:10 nutritional yeast is what we use. 04:16 And tahini, 04:18 tahini is sesame seed butter, 04:20 it's just sesame seeds grounded. 04:28 And then we whiz it, 04:57 so you want to blend this until it's smooth, 05:01 and... 05:03 Oh, it smells amazing. 05:05 It smells like natural cheese. 05:08 And yes 05:11 I am not playing with you guys. 05:13 This is an amazing, 05:15 you can use this also as a cheese sauce on broccoli, 05:20 on macaroni if you want it, 05:23 if you don't want to do it, do a raw dish. 05:27 You can use it on different things. 05:31 So you want to pour this over the kale. 05:44 And here is the fun part. 05:47 You got to get your hands dirty 05:49 'cause you want to coat every single leaf. 05:55 So you want to massage 06:01 the cheese. 06:02 Now you don't want to apply a lot of pressure, 06:06 but you want to just make sure that 06:09 each individual leaf is coated 06:12 with the wonderful cheesy mixture. 06:25 Now, sunflower seed 06:28 is an amazing gift. 06:33 It is loaded with so many wonderful properties. 06:38 It is good for your skin. 06:42 It's loaded with vitamin E. 06:46 It is a wonderful treat, 06:48 and you can also eat those as a snack as well. 06:52 So once we get this all coated, 06:57 we're going to put them in the dehydrator. 07:01 I am gonna get my hands cleaned up real quick. 07:11 Now, we're using a dehydrator. 07:15 This is Excalibur dehydrator which is an amazing tool. 07:20 What if, I call it an oven. 07:25 But it really isn't an oven. 07:27 It dries the food out 07:30 and it doesn't, 07:33 while it's on you can put your hands in there, 07:36 it doesn't get above a certain degree 07:38 like a 118 degrees. 07:41 But it is a wonderful tool 07:43 that you can make fruit leathers, 07:45 you can make different crackers and everything 07:51 and what happens is when you dehydrate food, 07:55 it retains the nutritional value. 07:59 When you heat food, 08:00 some of the nutritional value is lost, 08:04 but in dehydrating it doesn't get above a certain heat 08:09 and it still retains a lot of the nutritional value. 08:17 So we'll take one of the trays 08:19 and this is a Teflex sheet 08:22 and it's just a... 08:24 You can use, 08:25 if you don't have a Teflex sheet, 08:27 you could use parchment paper, 08:29 you can use wax paper, 08:31 it has to be something that can retain a little heat. 08:34 It does get a little warm in there, 08:36 so you want to not use a wax paper, 08:40 you want to use parchment paper 08:42 or you can order a Teflex sheet. 08:46 And you want to just lay the kale 08:52 on the different sheets like so. 09:10 And place them in the dehydrator overnight. 09:30 And now because of the miracle of television, 09:33 we have the finished product. 09:36 Here we go cheesy kale chips. 09:41 Now, I want you all to listen to this. 09:47 They are crunchy, 09:49 they are cheesy, they are salty, 09:51 they are amazing. 09:55 The children at church love this so much 09:58 that they request me to bring them by the bagfuls. 10:02 Remember, 10:04 live life fresh. 10:13 Mom's mayonnaise, and mom's potato salad, 10:17 you can't eat without it. 10:19 You know, mom would make this big delicious dishes and stuff. 10:22 But you always had to have those sides you know, 10:24 it was like the sides and the condiments is like 10:27 what really made it hit, you know what I mean. 10:29 So today we're gonna look at how we can mend our condiments. 10:32 But also make some of those side dishes 10:34 that are actually very tasty, 10:37 but also we want to do it in a way 10:38 that is healthful, okay. 10:41 Because if you notice, 10:42 I was talking to one gentlemen and he says, 10:45 "Hey, man, his family came out from a different country, 10:47 they came to the States or whatever." 10:49 He says, "We were eating the same food in the States, 10:52 he says but one thing changed in our dietary habits." 10:55 And I was like, "What are you talking about?" 10:57 He says, 'cause we started adding on blessings. 10:59 We thought it, you know, stomach problems 11:01 and pressure started to increase a little bit. 11:03 He says there was one key ingredient 11:05 that changed in the line up 11:08 there for the parents, or for his family, 11:10 and I said, "What is that?" 11:12 He said, "We started to use condiments." 11:14 And he says as a result it's just been like, 11:17 I have noticed it, 11:18 he says 'cause we eat the same food. 11:19 But because the condiments in our country 11:22 we never use much condiments, 11:23 we just ate the food and that was it, 11:25 it is what it is. 11:26 But he said, "We started using this condiments 11:28 and things just started to change." 11:29 And I thought that was really weird, 11:31 I mean of course we'll study in. 11:33 But that how one thing in his died 11:34 changed like the whole setting, 11:37 or like the whole feeling 11:39 or the whole situation with his family. 11:41 So we want to mend those condiments 11:43 so they can be good and tasty 11:45 and at the same time 11:47 we don't have to worry about them, 11:49 so today we gonna look at some of these things 11:51 and when we ask, I want to ask them, 11:53 what is that main condiment 11:55 that you will say that you started to use more, 11:58 he said, mayonnaise. 12:00 And I was like mayonnaise. 12:01 He said, yes. 12:03 He said, man we started to buy them, 12:04 not even a regular mayonnaise. 12:06 He said, we super sized our mayonnaise. 12:09 We got the bulk mayonnaise 12:11 and he said we'll go through this within no time, 12:13 and so it's obvious, you know, 12:15 you saw knocking on mayonnaise 12:16 is gonna be major problem. 12:18 What are some of the main ingredients 12:19 there in mayonnaise? 12:20 And it's just what? 12:22 Mainly it's oil but then sometimes they have eggs 12:24 and then sometimes they put other ingredients 12:26 such as vinegar. 12:27 And today we'll take a quick look at that, 12:29 why vinegar. 12:31 Maybe it cause major problems 12:33 or wreaking havoc on the body as a result. 12:37 And so he says that mayonnaise, he says we started to use it. 12:40 So he ask, do you have any substitutes for mayonnaise, 12:42 so well that's stuff you can really substitute it, 12:45 you know what I mean, but what we can do, 12:47 we're gonna mend it, 12:48 we're gonna fix it up for you 12:49 and we're gonna make some 'cause mayonnaise to be honest, 12:51 let's call it time out. 12:53 Mayonnaise does make things taste good. 12:55 How about having a burger without mayonnaise, 12:57 a sandwich without mayonnaise, 12:58 it just don't make senses like 13:00 the mayonnaise is the key that just helps it go down 13:03 and also helps to you know satisfy. 13:06 And if you remember for one of our shows 13:08 what is the key to satisfying that hunger is fat. 13:12 And so what is mayonnaise high in? 13:13 It's high in fat. 13:14 And so that's why we all crave it. 13:16 Matter of fact when I was growing up long time ago 13:18 before you were around, 13:20 we used to go to the fast food restaurant 13:22 and when we get our burgers and fries, 13:24 we'll take mayonnaise and ketchup 13:26 and we'll make another little dressing 13:27 and we will mix it up. 13:28 And we'll just snap our fries all over that. 13:31 And so today we are not here to say 13:33 anything about mayonnaise, 13:34 we are gonna make our own, 13:36 but we are gonna make it mom's style. 13:37 And when I remember mom used to make it, 13:39 she used to make mayonnaise because you know, 13:41 it was like five of us kids you know, 13:43 there was just Hershey had to make ends meet, 13:44 so she has to cut some corners and she did it, 13:47 but she did it with just like only oil, eggs, 13:50 and some salt and like vinegar. 13:53 But we are gonna do it the other way around. 13:55 And I'm gonna show you today, 13:56 we are gonna make mom's mayonnaise for you. 13:58 So be ready as get your pens and papers ready. 14:00 And here is the recipe on how we can make mom's mayonnaise. 14:04 All you need is: 14:23 Now to do this recipe it's just real simple, 14:26 real easy straight to the point 14:28 and all you do is you take all of those ingredients there, 14:31 and we are just gonna pour them into our blender. 14:33 So we have the soy milk there, 14:36 we have the oil preferably go with the light, 14:40 extra light, extra light olive oil there if you can. 14:44 Also we're gonna go ahead and we're gonna add, 14:46 let me just add this first, 14:48 we have the onion powder and garlic powder. 14:51 People say, well, I don't use those powders. 14:52 Well, great, 14:53 I have a little tip for you all. 14:55 If you don't have the powders and then we will add the salt. 14:57 And then the last ingredient there is the lemon juice. 15:00 If you don't have those powders, 15:01 don't worry, 15:03 it's a real simple conversion that everybody can do. 15:05 Go fresh if you can, 15:07 it's probably even a better option. 15:08 If you want like garlic powder as... 15:11 For a garlic all you need is about 15:13 for one eighth teaspoon, 15:17 then you, that's one clove, 15:19 medium size clove. 15:20 If you need one quarter teaspoon 15:22 then you add what, 15:24 two medium garlic cloves and it's done. 15:26 Well, today we use what? 15:27 One teaspoon of onion powder, 15:29 well that is equivalent to in the fresh form, 15:31 so we're doing a little bit of math here today 15:33 is a medium onion. 15:36 And I'm not just dropping medium onion. 15:37 Well you cut it up and you can blend it 15:38 and it gives you some of that same similar, 15:40 that's like the equivalency. 15:42 If it comes out a little more potent, 15:43 don't tell him I told you just say 15:45 I made it up, all right. 15:46 And, so you take all of those items 15:48 and remember I'm gonna tell you about this lemon juice here. 15:50 And you just blend it up. 15:52 So I'm gonna blend it real quick for us here today. 16:13 All right, now we have mom's mayonnaise. 16:17 Of course, you want to blend it 16:18 little bit longer if you want, 16:20 but you just take that now and you pour it out. 16:23 And it becomes nice and so little liquidy there, 16:27 you put that in a fridge, it should be good, 16:28 but we're gonna use this to make 16:30 one of our other recipes here a potato salad. 16:33 But let me tell you something about 16:34 one of the key ingredients here when we did this, 16:37 this little mom's quick mayonnaise. 16:39 The key ingredient was the lemon juice. 16:41 Normal mayonnaise beside the eggs, 16:43 little oil and different items of that nature 16:45 would use what is known as vinegar, okay. 16:48 Now this vinegar is causing major problems. 16:51 You see, many people don't realize 16:53 where vinegar actually comes from. 16:56 Vinegar comes from, do you know where? 16:59 It actually comes from fermented alcohol. 17:02 So, you know many times people run out 17:04 and they tell people don't drink, 17:06 don't do this, and don't do that, 17:07 but then they come in 17:09 and they put vinegar all over their food. 17:11 Vinegar is basically alcohol spoil. 17:14 All right, did you get that? 17:15 When alcohol goes bad, it becomes vinegar. 17:18 And there's a little process of course 17:19 I am just giving you 17:21 the simplified nice version there. 17:22 But it's little process of how it works out 17:25 'cause we are probably even putting ourselves 17:27 in a worse condition by using alcohol, 17:30 no, no not by using alcohol, by using vinegar. 17:34 But we're not saying that 17:35 we should go on using alcohol either. 17:36 Both of them are in the category 17:38 that means like do not, okay, 17:40 so that's why I make sure you get straight there. 17:42 But when that vinegar comes 17:44 it's what is known as acetic acid. 17:46 There was a scientist many years ago 17:48 in 1800 Louis Pasteur, 17:50 you know he is a great scientist 17:52 and he realized that 17:53 when he left alcohol exposed to the air, 17:57 there was like little item that went ahead 17:59 and changed that alcohol into acetic acid. 18:03 What do we say? 18:05 Acetic acid. 18:06 Okay, don't worry about it, that just means vinegar. 18:09 And so they didn't know how they obtained 18:10 and then he realized that one the spoils are ferment 18:13 it becomes vinegar. 18:15 When alcohol ferments, it becomes vinegar. 18:17 But let's just go even deeper into that. 18:19 How did this whole vinegar and alcohol thing, 18:22 how is it all related. 18:24 Well, it's real simple, 18:25 in general when we look at vinegar, 18:26 there is more or less two types of vinegar, okay. 18:29 There is the apple cider vinegar, 18:32 and then there is a regular like white vinegar, okay. 18:36 So these are two. 18:37 The white vinegar in general comes from like grapes. 18:40 Apple cider vinegar, 18:41 where does that come from? 18:43 It comes from apples, right. 18:44 So we have the apple here, 18:46 I am sorry I don't have any grapes. 18:47 But this is just for demonstration purposes. 18:49 I will tell you how it works, a real simple process. 18:51 When apple begins to spoil or ferment, 18:54 so let just go through the stages here. 18:55 When apples spoils, it becomes apple juice. 18:59 But wait, let's call a timeout. 19:00 What I mean by spoil. 19:02 I don't mean it by saying it goes bad, 19:03 but when it ferments 19:05 just a little bit you get apple juice, 19:06 and you already know this. 19:08 When I bite into an apple, 19:09 if I leave it there for above five, seven, ten seconds, 19:12 it starts to turn what color, 19:14 because it's exposed to what, to the air. 19:17 So the air is speeding up the what? 19:19 Fermentation process. 19:21 That doesn't happen now 'cause it's protected. 19:23 So is apple juice as fresh as apples? 19:26 No, are we saying apple juice is bad. 19:28 Not at all, apple juice is fantastic. 19:31 All right, but it's always better to eat the what? 19:32 The apples. 19:34 So let's go to grapes real quick. 19:35 Grapes when it go through that process 19:36 just a little bit, 19:38 you get grapes juice. 19:39 Is grape juice bad? 19:41 Not at all. 19:42 Enjoy it special occasions of course. 19:44 But you have, so you have apples and grapes, 19:46 fermentation apple goes to what? 19:48 Apple juice, 19:49 grapes goes to grapes juice. 19:50 Let's ferment it, spoil it a little bit more. 19:53 You take apple or let's go to a grape juice. 19:56 You go grape juice, 19:57 you let it spoil a little bit more, 19:58 you get what? 20:00 Wine. 20:01 Hello, you let apple juice spoil a little bit more, 20:04 you get apple cider. 20:07 You already know this stuff. 20:08 This is old news, why am I even talking about, 20:10 I want to make some potatoes salad. 20:11 But let me finish it up really quick. 20:12 And if you let that wine 20:14 or alcohol spoil a little bit more from the what? 20:16 From the grapes, you get vinegar, acetic acid. 20:20 You let apple cider spoil or ferment a little bit more, 20:24 you get what? 20:25 Apple cider vinegar. 20:27 You hit it on head. 20:29 Now vinegar is the last step of fermentation. 20:31 You can't spoil it anymore. 20:34 Done deal, that thing will stay there 20:36 for a thousand years, 20:37 who knows how long it will stay. 20:39 But it doesn't spoil anymore 20:40 so because of its molecular structure, 20:44 when it goes into the system it causes major havoc. 20:47 Disseminated intra coagulopathy, 20:50 it mess up with that. 20:51 It messes up the coagulation of the blood. 20:53 What else does it do? 20:54 It's related to renal failure, a.k.a. 20:56 kidney failure. 20:58 Also as it passes into the bloodstream 20:59 because of its acetic nature, 21:02 what does it do? 21:03 It destroys the red blood cells. 21:05 What is that know as? 21:06 And when a person runs a low blood count, anemia. 21:09 We gonna call a time out. 21:11 All we said this is the only cause of anemia, 21:12 not at all. 21:14 But let's just keep our eye out. 21:15 Vinegar is almost in everything, 21:17 so what do we use in place of vinegar? 21:19 Real simple, lemon juice. 21:21 That's it, no problem, 21:23 easy and accessible for everybody. 21:25 You see what happen is 21:26 when you get to vinegar and acetic acid, 21:28 you know, that stuff there is acid outside 21:31 and also acid inside, 21:33 but lemon juice what is it? 21:34 It's acid outside, 21:36 but when it passes through digestion 21:37 it becomes alkaline. 21:38 Hello, good for you, 21:40 so man, enjoy but let's call a timeout. 21:41 All we say vinegar is bad, it's the worst thing ever, 21:44 it's acid, it's worst than alcohol and stuff. 21:46 no, no, no, actually vinegar is phenomenal, 21:49 it's very good for cleaning 21:51 and so don't waste your money on expensive cleaners, 21:54 window cleaners and stuff. 21:56 All you do is you take a little bit of vinegar 21:57 put that in a water and voila, 21:59 this thing is almost 89 cents 22:01 or something for this whole bottle. 22:02 Save yourself some money. 22:04 What else is vinegar good for? 22:05 It's good to kill fungus. 22:07 Anybody know a.k.a Athlete's foot, 22:08 you know, like the kind of the mush... 22:10 Oh, watch it now in the fungus family, 22:12 same difference, 22:13 but you take that vinegar right and you do three parts, 22:16 water one part, 22:18 vinegar you put that it in there 22:19 and you wash it there nicely. 22:21 And three times a day, 22:22 and you can get rid of Athlete's foot. 22:23 But let your doctor know what you're doing, 22:25 you know keep them in a loop. 22:26 But enough of this vinegar story 22:28 and lemon juice stuff. 22:29 I am getting hungry, I want some potato salad. 22:31 I don't know about you. 22:32 So we're gonna go ahead 22:34 and we are gonna make mom's potato salad 22:35 with mom's like, 22:36 you know, little mayonnaise here. 22:38 We always used to get angry with mom. 22:39 We were like mom, this ain't mayonnaise, 22:41 this is like liquid stuff, but she had to do it to save, 22:43 you know, her means or whatever. 22:45 But you can go ahead and put these in the fridge, 22:46 it get a little thick there 22:48 and you have nice little item they also call this aioli. 22:50 But let's go ahead 22:52 and let's make some potato salad. 22:53 All you need is: 23:12 Then we have to have dressing 23:13 that goes along with that potato salad. 23:28 Real simple, real easy. 23:29 You know, mom, 23:31 when she finds out that something work for some dish, 23:33 she uses it for everything. 23:34 So not only what we put in that stuff 23:36 on our sandwiches 23:38 it was like dripping all over the place. 23:39 Our friends at school was making fun of us. 23:41 She put it in a potato salad, 23:43 she put it in a coleslaw. 23:45 Man, it was in everything, 23:46 and some days if we didn't have no salad dressing, 23:48 it ended up on the top of the salad. 23:50 You wonder why I have so many extra blessings 23:52 when I was much younger, 23:54 but God is good nevertheless. 23:55 And we're gonna make some of that potatoes salad, 23:56 but a good way and use a little extra, 23:58 you know, of her, 24:00 of the good healthy mayonnaise and you don't have to worry. 24:02 But the potatoes salad recipe is really easy. 24:04 All you have to do is, for sake of time we went ahead, 24:07 we cut it out, we cooked that a little bit, 24:08 just till it's nice and just over tender. 24:11 You don't want it too soft. 24:13 You remember this is a potato salad, 24:14 not mashed potatoes, 24:15 okay. 24:17 And so you'll take that there 24:18 and now you put that in a big mixing bowl. 24:20 Really simple and easy, 24:22 then you add some of our other ingredients. 24:24 You have the celery, 24:25 fantastic for people 24:28 also dealing with the blood pressure 24:31 of different items. 24:32 Then you have the onions 24:34 and make sure you get the nice colored ones. 24:36 This seem out a first step in cooking 24:39 and eating all that stuff is, it has to be appetizing, okay. 24:44 Then we're gonna go ahead 24:45 and we gonna sprinkle some of that sea salt then. 24:49 You can do this to taste as well, 24:51 just sprinkle it all over the place there. 24:54 And we also gonna add some of the relish. 24:57 Now real quick, 24:59 I know some people are thinking, 25:00 wait a second, 25:02 you just told us all this stuff about vinegar 25:04 and all it is and you still use a relish. 25:06 Well what's the problem? 25:08 Well, the pickles have been stored in vinegar. 25:11 So then that can't be good either. 25:12 Well, number one, 25:14 I never said vinegar wasn't good, 25:15 it's just not the best thing for in the body, 25:17 it's best thing for out the body 25:19 cleaning up the place, right. 25:20 But you can make your own relish 25:22 really simply and easy, 25:23 take the cucumber, store it in, 25:25 what do we use in place for vinegar? 25:27 We use lemon juice, so you take that cucumber, 25:30 you chop it up finely, you store it in what? 25:33 Lemon juice, 25:35 you add a little seasonings, 25:36 you know, little salt, different items there. 25:38 You put in a jar, 25:39 or you can even put it in a little item 25:41 and like heat it a little bit 25:43 and then just let it sit for little while there 25:45 and now you have relish. 25:47 You can put onions 25:49 and different items of that nature, 25:50 and this is basically a cucumber 25:51 that we stored in lemon juice, 25:54 so same thing. 25:56 Don't worry about that there. 25:57 And also now we're gonna take what? 26:01 The chicken style seasoning. 26:02 If anybody watch 26:03 some of our presentation before, 26:06 we showed you how to make the chicken style seasoning. 26:09 If you don't have it, no problem, 26:11 you can go without it, 26:12 just add a little extra, 26:13 little extra sea salt and you should be good. 26:15 I'm gonna mix that up, and if you notice, 26:18 I can't wait to get to the best, 26:20 we saved the best for last. 26:22 We have the nice little mayonnaise, 26:24 and so we're gonna go ahead 26:26 and we're gonna pour that over, 26:27 and then we're gonna mix this up properly. 26:28 I'm just gonna save a little bit there just a case. 26:31 I need a little bit more, so we're gonna mix this. 26:34 Oh, I have a little tip for y'all 26:36 because I know when sometimes 26:37 you make your potato salad, you put eggs in there, 26:39 right. 26:41 Well, if you take tofu 26:42 and you boil it a little bit there for about five minutes 26:45 and then you let it simmer, 26:46 that's same tofu, 26:48 the block of tofu when you cut it up into small, 26:50 you dice it up really small put that in here. 26:52 People will be eating, they like, 26:53 I thought you don't eat eggs. 26:55 You will be like, I don't that's tofu 26:57 and that's what we call hard boiled eggs, 26:59 but it's not really eggs, it's tofu. 27:01 So you mix this up nicely there, and man, 27:04 this is fantastic to me, 27:07 if you don't mind, 27:08 I'm gonna put a little extra of mom's mayonnaise there, 27:13 nice and tasty. 27:16 And so this is gonna be nice and creamy as well. 27:19 Oh my thanksgiving, here we come. 27:22 And picnics, no problem, here we come, 27:24 so you take these items 27:26 and you pour them into nice bowl, 27:28 all right, you know, 27:29 'cause we can't just leave it in there, 27:31 you pour it into the bowl here if you see me, 27:33 I'm just get all this pouring stuff, 27:36 I'm gonna pour it over. 27:38 And, man, a lot of people enjoy this. 27:40 This is healthy for you. 27:42 And here you go, 27:43 you have mom's potatoes salad 27:46 but you have to make it look good. 27:47 Presentation is key. 27:49 So you just take a little paprika, 27:50 sprinkle that over it nicely and you are good. 27:54 Here you go, mom's potato salad. 27:56 Eat it, enjoy it, this stuff is fantastic. 27:59 Let me know how it goes. |
Revised 2016-10-17