Taste of Paradise

BBQ / Tasty Treats

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno (Host), Tiffanie Archie, Maquel Harris

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Series Code: TOP

Program Code: TOP000068


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.


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Revised 2015-08-20