In the season finale of Cravings, Chef Kel and Crazy Legs bring the most unique recipe yet, Roasted Baigan Ponche De Creme!
Also features are Christmas staples, pastelles and black cake.
Also features are Christmas staples, pastelles and black cake.
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FunTranscript
00:00 (upbeat music)
00:02 - Hello people, what's up?
00:03 It's your boy Crazy Legs
00:04 and welcome to our next episode of Cravings season two,
00:08 right here on C&T3.
00:10 So ladies and gentlemen, as you all know,
00:12 normally we just cook all your favorite street foods,
00:14 but it's Christmas time,
00:15 so we're making all your favorite
00:17 Christmas traditional holiday foods here
00:20 with the best chefs in TNT.
00:22 I can cook, you can cook,
00:24 maybe we don't know if anybody can cook,
00:26 but here's what's going on.
00:26 Right here you can learn whatever it is you want to cook.
00:29 So let's see what we're cooking today
00:31 and who's the chef we're cooking with.
00:33 - Hey, Kel back here with Crazy on Cravings.
00:36 Last episode people,
00:37 we have something in store for you today.
00:39 Fun and exciting.
00:40 - And for the final time,
00:42 right here to wrap up season two,
00:44 my boy, Kel boy.
00:46 - Hey, what's going on Crazy?
00:47 - You see him brother, you cool?
00:48 - You good right there?
00:49 - Everything normal?
00:50 - Good man.
00:50 - It's the final episode boy.
00:51 - Yeah.
00:52 - I don't know where it is,
00:54 where you have me here,
00:55 but last time that,
00:57 the ham, you know what I mean?
00:59 The ham, the man,
01:00 we stay here a few hours there,
01:01 but it was worth it.
01:02 - It was worth it.
01:03 - So let's try that glaze,
01:04 pineapple glaze,
01:05 let me try this.
01:06 Sookie nice.
01:07 Right, so here we go.
01:09 I'm hungry.
01:10 I'm thirsty.
01:11 What is we doing today brother?
01:13 - All right, you see a green in front of you.
01:15 - I'm seeing this wood thing and I'm seeing some leaf.
01:18 - So what you feel you would for,
01:19 Crazy?
01:20 - Press food.
01:21 (laughing)
01:23 - What?
01:24 - What I see leaf,
01:25 I'm thinking I get press food.
01:26 - Press food?
01:28 - That's a pasta press.
01:29 We're going to make some pasta today.
01:30 - Serious?
01:31 - Yes.
01:31 - This is a pasta press?
01:32 - Yeah.
01:33 So I get a little bit of fire.
01:35 Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh,
01:39 Oh, she decided to open.
01:40 Oh yeah, yeah, yeah, yeah, yeah.
01:42 - So we're going to make pasta today?
01:43 - Pasta today.
01:44 - All right.
01:45 - Beef pasta.
01:46 - And what are we going to be cooking today?
01:47 We eating pasta alone?
01:48 - Nah.
01:49 - What are we doing?
01:50 - You know, we always try some kind of craziness
01:51 in this kitchen.
01:52 - Yeah.
01:53 - So I was thinking about doing a poncho ham today.
01:57 But not all the time,
01:58 poncho ham.
01:58 - Oh, hold on.
02:00 Last time you do,
02:01 Kareli onion rings.
02:03 It went good.
02:04 I didn't say, I don't say no.
02:05 I mean, you changed my mind from minus five on Kareli.
02:10 And it probably make me kind of go like a little zero.
02:14 So I need zero mark with it.
02:15 I don't say that I like it, but it's cool.
02:17 So I hope it's not a Kareli poncho ham you're planning.
02:19 - No, no, no, no, no, no, no, no, no, no, no, no, no, no.
02:22 Something like, make one more guess.
02:25 - Rum poncho ham?
02:28 - Crazy.
02:29 (laughing)
02:31 - But I don't know.
02:33 - Roasted by gun.
02:34 - Roasted?
02:35 - Roasted by gun.
02:36 - By gun.
02:37 - Poncho ham.
02:38 - You ever make it before?
02:41 - Ice cream, yeah.
02:43 Tastes good.
02:44 So why don't you drink?
02:45 - Kinda too sure about this idea.
02:48 - All right.
02:49 - You're safe on it.
02:50 - See, it's our problem.
02:51 - Why are you roasting by gun on this electric stove?
02:53 - Do it yourself now.
02:54 - What are you doing?
02:55 - Do it yourself now.
02:56 - It's electric, we are not gas here.
02:57 - You can go shit on yourself.
02:59 - All right, all right, all right.
03:00 So what we drinking?
03:00 That we are drinking, right?
03:01 - Right.
03:02 - So what is the dessert then?
03:03 What is it?
03:04 - That's simple, you know, black cake today.
03:07 - Simple?
03:09 - Simple black cake.
03:11 - Black cake, don't take like a good 24 hours
03:13 for the thing to soak and take.
03:15 - But you know what's crazy?
03:16 What's the most, least amount of time
03:18 you can soak your food is one day.
03:19 Three to one day.
03:20 The least amount of time you can soak it.
03:22 For some people.
03:23 - For one day.
03:24 - If it weren't crazy.
03:25 - Well, right, so this is 90 hours of black cake.
03:27 Here we go, all right.
03:27 - So crazy.
03:28 - So it's pastel, black cake and bygone poncho cream.
03:33 I can say bygone, I can say eggplant poncho cream.
03:35 - If you want to be, um.
03:36 - Elevated.
03:38 - Elevated.
03:39 - All right, we say the roasted eggplant.
03:40 - Roasted eggplant.
03:41 - Roasted eggplant.
03:42 - Put the voice, yes.
03:43 - All right, very well.
03:44 Brother, do you want to wash your hands
03:45 and get this thing pumping?
03:46 Because it's real working with you.
03:48 Yeah.
03:49 (water splashing)
03:52 - Welcome back everyone to the final episode
04:01 of Cravings season two, right here on CNC3
04:04 with your boy Crazy Legs and I am with Kel.
04:07 And Kel said that we're making pastel.
04:10 We're making black, what is it, black cake?
04:12 - Black cake.
04:13 - And eggplant poncho cream.
04:15 Roasted eggplant poncho cream.
04:18 I don't know how, we say we straight go and spend the night
04:20 to do the black cake and everything else.
04:20 I don't know how to take our while.
04:22 So you say we're doing the pastel first.
04:23 So Kel, those ingredients, what's the step?
04:26 What's the procedure?
04:27 Let me know, 'cause you know I have one clue
04:29 what we're going to do here.
04:30 - You want to season the meat first
04:31 or you want to do the pastel?
04:33 - Do it first.
04:34 - We'll do the pastel, do it now man.
04:35 - All right.
04:36 - Yeah.
04:36 - So you have two cup of cornmeal there, Crazy.
04:38 You put it in your, in your basin, in your bowl.
04:42 Now if you want at this stage,
04:45 you can season with salt, black pepper,
04:46 but what you're going to use,
04:47 you use some of the seasoning from our sponsor.
04:50 That is seasoned up from here.
04:52 - Season up, only the nice Caribbean flavor,
04:54 just season it up.
04:56 Half teaspoon, you had to tell me what is a half teaspoon
04:58 'cause I don't know what is a half teaspoon.
04:59 - Stop it, it's coming crazy.
05:00 - Nice.
05:01 Oh, that smells good boy.
05:04 Yeah boy.
05:07 - Mix it up, see, crazy.
05:08 A spoon.
05:09 Now, next side there, you have some butter.
05:12 Melted butter.
05:13 - Melted butter, and I believe this is the president's butter
05:14 that we melted.
05:16 Nice.
05:17 - We throw, throw it in.
05:18 - Half, half?
05:18 - Half of it.
05:19 And turn it up.
05:22 - So in the next two minutes,
05:27 can I have flour, I think that's the problem.
05:28 - I have two cup of water in your pot there.
05:31 We have warm water.
05:32 - Oh, the cornmeal water.
05:33 - Warm water.
05:34 - You had to put, you had to throw it off inside, didn't you?
05:35 - Yeah, so I throw it for you and you will have spoon, right?
05:37 - All right, try it.
05:38 Tell me if I'm going good or I'm going bad.
05:39 - Turn it up.
05:42 - Faster.
05:43 - No, no, no, no.
05:44 - No, I'm going good there.
05:45 Nice.
05:46 - All right, so warm water again.
05:47 - Again, again, again, cool, I can't pull it in.
05:49 (laughing)
05:51 - Is that it?
05:51 - All right, go ahead.
05:53 - It's, it's, you can make it last longer,
05:56 but you can see the, the, the, the,
05:57 the strip of the side of the head now.
05:58 (laughing)
05:59 - You're smart, boy.
06:00 (laughing)
06:02 - It's smelling crazy.
06:03 - Smelling good, man.
06:04 It smells like pasta already, that means it.
06:06 - You know what I'm saying?
06:08 - See, it's pretty, it's consistency.
06:09 Take a hold of the hand.
06:10 - Oh.
06:11 - Yeah, man, when I see it there.
06:14 - Take some of the grease.
06:16 - Same butter.
06:16 - Mm-hmm.
06:17 - Go some in your hand.
06:19 - Yeah, that's it.
06:22 (claps)
06:24 - They do stick.
06:25 - Right?
06:26 - Nice.
06:27 - Yeah, they do.
06:28 You have to average, you don't want your dough too small,
06:29 you don't want it too big, because, right, so average.
06:33 I say butter, you know, one ounce.
06:35 - One ounce?
06:35 - Yeah, so she, yeah.
06:36 - So that, that'll look in there?
06:37 - Yeah, yeah, boy.
06:38 - Aye, aye, aye, ole, ah!
06:41 - Right, so you get nice balls.
06:44 (upbeat music)
06:46 - Cuckoo ball.
06:47 (laughs)
06:49 - Right, pasta balls.
06:50 So you get nice, so I feel, nice, yeah?
06:52 - Yeah, feeling real good, feeling real good.
06:53 - I put it, I have separate side,
06:55 in your bowl there, with the grease.
06:57 - How look in there?
06:58 - Good, crazy.
07:00 (laughs)
07:01 - They can make it smooth, you know what I mean?
07:03 - All right, so our last one is season the meat time.
07:05 - Season the meat time.
07:06 - Always season the meat.
07:07 So I see we have ground beef here.
07:08 - Mm-hmm.
07:09 - Nicely, ground beef, so what season we using?
07:11 We using one from Caribbean flavors?
07:13 - Of course, green season.
07:14 - Right.
07:14 - This is optional, you could use anything you want.
07:16 - You could use your fresh, or whatever, but.
07:17 - You could do curry, you could do.
07:19 - Yes.
07:20 - See, anything you wanna do.
07:20 - Oh!
07:21 - It's your pasta, you make it your way.
07:22 - Oh, it is, you feel it, all right, I understand.
07:24 - Go through the shell.
07:25 Go through the shell, maybe season with some green seasoning.
07:28 This seasoning from our sponsor here.
07:30 Nice.
07:31 - Yeah, what you seasoning, man, nice seasoning.
07:36 Well, it should.
07:37 - Some ground garlic.
07:39 - How much you gonna say put in?
07:40 - Well, if you don't like garlic,
07:41 you can put green, you can put your liquid in here,
07:43 or your oil.
07:44 - Oh.
07:44 - Nice.
07:45 That's a little crazy.
07:49 And some of your seasoning again from the sponsor.
07:53 - Uh-huh, once again, you cook up.
07:56 - Ah, pa-pa-pa.
08:00 - Already cook up here, man.
08:02 - But I say you come over here.
08:03 - Yeah, man.
08:04 - Just a little, just a little more, but.
08:06 - Smell it good already.
08:06 - It's already here.
08:09 So we gonna cook the meat now.
08:10 - Mm-hmm.
08:11 - I like to use butter, some people like to use oil.
08:13 I like butter, clarified butter.
08:14 - Mm-hmm.
08:15 - Add your butter there?
08:19 - Yeah, yeah, I'm gonna go.
08:20 Sprinkle some of your onion.
08:24 - Nicely.
08:26 Right, so.
08:29 Some butter and a little bit of the garlic piece here.
08:33 - Cap right there a little bit.
08:34 - Mm-hmm.
08:35 - And finish it crazy.
08:38 - Mm-hmm.
08:38 - So I get flavor in the onions.
08:39 - Mm-hmm.
08:40 - And then I add my meat.
08:42 - One time?
08:43 - One time.
08:44 - Nothing, nothing gonna happen.
08:47 (laughing)
08:48 - This is like, nothing gonna happen.
08:51 - This thing crazy, some people add capers, olives,
08:56 raisins, whatever.
08:58 - Mm-hmm.
08:58 - But here we have these strong flavors in it.
09:01 Caribbean flavors here.
09:02 All we're gonna do today is add some tomato paste.
09:04 - Mm-hmm.
09:05 - It's up to you how much tomato paste you want to put.
09:07 What flavor you want.
09:08 (sizzling)
09:10 And all we add next crazy is the raisins.
09:18 - Mm-hmm.
09:19 - We got corns, if corns are also.
09:22 But corns.
09:22 - Corns expensive.
09:25 - Yeah, but usually not a little bit, eh?
09:27 It's important.
09:29 How you tasting, Gracie?
09:35 - Good.
09:36 Got flavor.
09:36 - Flavor, how you know?
09:37 Gracie, that's not your plate.
09:38 - Yes, my leg, my leg.
09:40 - Right?
09:41 (laughing)
09:43 - This one is a trap for all of you.
09:49 Hey, you're not gonna be my cell phone.
09:52 - Push, wing, wing, wing.
09:54 - You have two different kind of press.
09:56 You have the metal press.
09:56 - Uh-huh.
09:57 - This is the same thing, right?
09:59 But this is, I say more more, this press.
10:01 - This is traditional.
10:02 - Traditional press.
10:03 - Ay-yi-yi.
10:04 - Right, so I'll give you the traditional one.
10:05 - Ay-yi-yi.
10:06 - Right?
10:07 - Ay-yi-yi.
10:08 - Right.
10:09 - Wee.
10:09 - What's up, trouble?
10:11 - Very nice.
10:12 So what you're gonna do,
10:12 you're gonna put,
10:14 we have the fig leaf.
10:15 - Fig leaf.
10:15 - So, Gracie, I'm sorry,
10:16 but if you go back to your house,
10:17 I took some fig leaf, eh?
10:18 - Yeah, I know.
10:19 - Right.
10:20 - I know I see somebody last time,
10:21 and they wanna say nothing.
10:23 - So you put the fig leaf on both sides.
10:24 - On the both sides?
10:25 Oh, on both sides?
10:26 - Yeah, while it will stick.
10:27 - Oh.
10:28 - So you take your finger, Gracie.
10:30 - Uh-huh.
10:31 - Same butter.
10:32 - Mm-hmm.
10:32 - And you put the fig leaf.
10:35 - What you think, Gracie?
10:37 - The butter or the fig leaf?
10:38 (laughing)
10:41 - You know what I'm saying?
10:43 - You're gonna make sure the whole thing.
10:45 - Whole thing.
10:45 - Yeah.
10:47 - I'm going for the president and sunflower, I think.
10:50 - Yeah.
10:50 Put it on your bowl, yeah?
10:55 - In the center.
10:56 - Center, right?
10:56 - Mm-hmm.
10:57 - And you're gonna close down your press.
10:58 - Just like that.
10:59 Yeah, I think I'll line up the fig leaf.
11:00 I think I'll give it.
11:01 - If you don't, if you don't, we just.
11:03 - Ah, all right, no, no, no.
11:05 No, no, no, no, no, no, no, no, no, no, no, no, no.
11:07 I'm going to do that.
11:08 I'll do it, I'll do it, I'll do it.
11:09 I'll do it, I'll do it, I'll do it, I'll do it.
11:10 - Ready?
11:11 - Mm-hmm.
11:11 - Close down your press.
11:12 - Wait, I close it down one time?
11:13 - Yeah.
11:14 - Wait, wait, wait.
11:15 - All right.
11:16 Squeeze down like this.
11:18 I'm gonna take it, take it even now.
11:20 - And just to give it extra.
11:21 - Extra, don't push it too much, yeah?
11:23 So, I might look like crazy?
11:31 - You say you wanna look crazy?
11:32 - See?
11:33 You see this?
11:34 Look at that.
11:35 - I look?
11:36 - Yeah, look at that.
11:36 - But I thought it was coming out of a square.
11:37 - Just so, just so.
11:39 - I was thinking it was a tangso.
11:41 What's going on here?
11:42 - So, you take in here, minced beef, no?
11:44 - Mm-hmm.
11:45 - Yeah, minced chicken over here, you did.
11:46 Fish, pork.
11:47 - You want to mince, and you drop it in the center?
11:48 - The center, not too much.
11:50 - You just use a spoonful?
11:51 - Yeah.
11:52 - I'm gonna get a little more now.
11:55 I'm gonna get a little more now.
11:57 Just a little.
11:58 - We're gonna fold the pasta now.
12:01 - On the same thing?
12:02 - Yeah.
12:03 - Halfway, aren't they?
12:03 - Halfway, yeah.
12:04 - Yeah, right, cool.
12:05 - Like this, yeah.
12:07 (upbeat music)
12:09 Next side.
12:10 - I'm hoping it's coming up
12:11 when I get a little more mental fix there.
12:12 - I'm gonna think.
12:14 - Yay!
12:15 - Perfect.
12:17 Next side.
12:18 - You see that?
12:18 Next side, right?
12:19 - Yeah.
12:20 - You better have minds right now.
12:21 (upbeat music)
12:24 - Hit, hit, hit.
12:27 - Oh!
12:28 - What am I supposed to do, crazy?
12:28 - Shh, don't rush.
12:29 (laughing)
12:31 - You're short on?
12:32 - Perfect.
12:33 - Ah!
12:34 - We're getting finished.
12:35 - Ah.
12:35 - Taking ends now.
12:36 Again, I'm thinking.
12:37 - Ah.
12:38 - I'm trying to clip, fold it.
12:39 Fold inside.
12:40 Like, fold it.
12:41 Go ahead.
12:42 - Now you go ahead and do this,
12:42 and you do this.
12:43 - No, it's like this.
12:44 - You gotta fold it in two?
12:45 - That's the edge.
12:46 (upbeat music)
12:49 Nice job.
12:56 Next side.
12:56 (upbeat music)
12:59 - Who didn't make pastel and sell earlier?
13:02 - Probably a real good artist.
13:03 - Yeah.
13:04 (upbeat music)
13:06 - And same way how you fold pastel?
13:08 Same way you fold.
13:09 - Me first.
13:10 (upbeat music)
13:13 - Okay.
13:17 (laughing)
13:19 - Whoa, hold on.
13:22 (laughing)
13:23 Whoa.
13:24 Hold on, hey, hold on, hey, girl, girl, girl.
13:27 I look like I passed lunch from a child.
13:28 (laughing)
13:30 - Why you want to fold it this way?
13:32 'Cause some people put it in boiling water one time,
13:34 some people use it in a steamer.
13:36 They don't want much water to go inside.
13:38 What we're gonna do now is put it down in the water bath here.
13:41 So I'm gonna give it a steam.
13:42 - Put it in the steam, right?
13:43 - Yes.
13:44 - The water bath.
13:45 - Water bath.
13:46 And what I do,
13:47 you get a pot top,
13:48 and you get foil.
13:48 And you foil down the steam.
13:51 - You steam around the whole thing?
13:52 - Yeah.
13:53 (upbeat music)
13:54 You can close them,
13:56 so you can see them also.
13:57 And you got to go there.
13:58 - Oh, so the steam's staying inside, eh?
14:00 - Mm-hmm.
14:00 (upbeat music)
14:03 - Welcome back, everyone,
14:07 to the final episode of season two of Cravings.
14:11 We just made pastel.
14:13 First time in my life I did pastel.
14:15 And I think it come out,
14:16 it pastel-ish, which is good, all right.
14:19 And we're going to do--
14:20 - Black cake right now.
14:21 - Black cake.
14:22 The traditional black cake.
14:24 All right, so brother, take it away.
14:26 What we have to do are here.
14:28 Right, what we have here is half-pound butter.
14:31 Half a small cake, right?
14:32 So we have half-pound butter.
14:33 - Half-pound butter.
14:34 President, or like I say in the Santa.
14:37 - Right, so we're using our machine today.
14:39 We are using brown sugar.
14:40 Not the white sugar,
14:41 that's black cake.
14:42 So, right, so we use some brown sugar.
14:44 This here, we use half-pound of butter.
14:45 Half-pound of sugar, sorry.
14:46 - Half-pound of sugar.
14:47 - Pre-measure.
14:51 And what we're going to do now,
14:52 we are going to whisk this.
14:54 - Whisk?
14:54 - Yeah, whisk, sorry.
14:55 (whirring)
14:57 - So this is my fancy, fancy blender.
15:00 (singing)
15:02 - So we're going to put it in, I understand.
15:04 (whirring)
15:05 - It's not going so.
15:07 - So no, no handle, crazy.
15:09 - Last time, I was going to blend the cake.
15:12 I need to blend the cake.
15:13 My hand whisk it.
15:14 I'm not just fighting my cake, you know.
15:17 I still do it, you know.
15:18 - So, you watch out for the machine now.
15:19 You're going to see.
15:20 (whirring)
15:22 - You see that, that's what I was going to whisk in.
15:24 - This will whisk for about half an hour.
15:26 - Mm-hmm.
15:27 - So it'll get creamy and nice.
15:28 - Mm.
15:29 - Then we'll add our flour, our eggs, and so forth,
15:31 and so forth.
15:32 - So time to add the egg?
15:33 - Yes, we're going to crack the egg now.
15:34 - God.
15:35 (egg cracking)
15:36 - Oh!
15:37 (laughing)
15:40 - To get the egg shell inside, I'm crazy.
15:41 (laughing)
15:43 (laughing)
15:45 - Cling, cling, cling.
15:46 Right, but I'll get it one hand.
15:47 I'll get it one hand break there.
15:48 Ah, yeah, yeah.
15:49 - Very good.
15:50 - Nice, that one.
15:51 - One.
15:52 (whirring)
15:53 - So if only white come out,
15:54 I need to yolk it first.
15:55 - Uh-huh.
15:55 (whirring)
15:57 - Hey, go that way.
15:59 (whirring)
16:02 Go that way.
16:03 (whirring)
16:03 Ah.
16:04 - All right, that one, that one, that one, that one.
16:06 - That one.
16:06 - Get one.
16:07 - Woo, woo.
16:08 - Eh?
16:09 - Eh, grill.
16:10 - Bring it in.
16:11 (whirring)
16:12 - One more?
16:13 - Try it, yeah, try it.
16:14 (whirring)
16:15 - It's all good, eh?
16:16 - Hey, macaroni now.
16:18 - Now what we have here, KZ, also,
16:20 is our fruits already.
16:21 - Yeah.
16:22 - Blended.
16:23 - So we blend the fruits,
16:24 'cause it's a lot of work to get this done,
16:25 as you all can see.
16:25 - It's all, woo.
16:27 You can mix your baking powder,
16:31 from champions,
16:32 - Mm-hmm.
16:32 - To your flour.
16:33 - Champions, all right.
16:34 Take it out,
16:35 put it inside here with the baking.
16:36 - So you mix it with the flour.
16:37 - Mix it with the flour.
16:38 - Mm-hmm.
16:39 - And then look at this here.
16:40 - All right.
16:41 (laughing)
16:42 - Nice.
16:43 You're gonna gradually,
16:44 with the flour, mix here,
16:46 with a spoon,
16:47 inside your mixer.
16:48 - Oh, so gradually, quick, is that it?
16:49 - Yeah.
16:50 - Add now?
16:50 - Mm-hmm.
16:51 All right.
16:52 (speaking in foreign language)
16:54 - Work, all right.
16:56 - Boom.
16:57 Make a black cake.
16:58 (blender whirring)
17:00 And I make black cake.
17:01 (speaking in foreign language)
17:02 - By the way, crazy,
17:03 normally we use brown,
17:04 then, for black cake.
17:05 But we will use molasses today.
17:07 From our sponsor again.
17:08 - Molasses.
17:09 (speaking in foreign language)
17:11 - Woo.
17:12 (speaking in foreign language)
17:13 The fruits.
17:14 - Oh, the fruits.
17:15 - And the molasses together, one time.
17:16 - Oh, the fruits and molasses,
17:17 are they the same thing?
17:18 - No, it's pretty.
17:18 - Okay, so we're doing the fruits here right now?
17:19 - Nice.
17:20 - So what can I put here, beside there?
17:21 - We have raisins, prunes,
17:23 the mixed fruits.
17:25 And what I did, I threw in some candy apples.
17:28 - Mm.
17:29 So you just boil it down?
17:30 - No, no, no.
17:31 You let it soak, then you blend.
17:33 - Yeah.
17:34 Oh, so this is the whole process.
17:35 People that let it soak and like,
17:37 think together.
17:37 So this was actually the whole,
17:39 the process.
17:40 This is the hard work,
17:42 in actually making the black cake.
17:44 This.
17:45 Not this, this.
17:46 (laughing)
17:47 All right, so we put them all in there.
17:51 (blending)
17:54 - Good.
17:54 Thank you.
17:55 - How much of the molasses?
17:56 - Oh, you can put a few more,
17:57 put a few more.
17:59 - All of this?
17:59 - No, go for your secret.
18:00 - All of this?
18:01 - You want three teaspoons?
18:03 - Three teaspoons.
18:03 - Ooh, tickle.
18:04 - Tickle nice.
18:05 - Wow, this is some molasses we got here
18:08 from Caribbean Flavors, but,
18:09 what's that gonna be?
18:11 (blending)
18:13 So I just,
18:15 (clinking)
18:16 poured up my pan here for him already.
18:18 (clinking)
18:21 - Pour it up.
18:23 - Crazy, it's been a long time, sir.
18:24 Lick the bottom, lick the cake bowl.
18:25 - You remember?
18:26 - You remember, crazy?
18:27 - I remember, I eat it all the time.
18:29 All the time.
18:30 - So why cake bottle, cake, crazy?
18:31 - Nothing.
18:32 (laughing)
18:33 - All right, crazy.
18:34 - All of the rum.
18:36 - All of the rum in the fruits.
18:37 - Okay, okay.
18:38 - Let me soak the cake a bit.
18:40 - Anyway.
18:41 - Crazy, how much rum, how many fruits?
18:42 How much rum, how much rum?
18:43 - We didn't put,
18:44 I think it was a good half a bottle in the fruits.
18:47 (laughing)
18:48 - But you said put, so I didn't put.
18:50 - You put that, then.
18:51 - So you're gonna put the dough, the cake pan on.
18:53 (tapping)
18:55 - Nice.
19:00 - Shake it in there.
19:02 - Shake it in, nice.
19:03 - Nice.
19:04 - And we're gonna bake this for about 45 minutes, right?
19:07 - 45 minutes.
19:08 - Okay, we'll check it.
19:08 - All right, so let me get it in.
19:10 Nice.
19:10 All right, Kel, so,
19:15 cake, oven,
19:18 toaster, done.
19:19 - Wow.
19:20 (speaking in foreign language)
19:25 - What we're doing here now is the roasted eggplant.
19:29 - Poncho crab.
19:30 - Mm-hmm.
19:31 - Okay, so the main structure is here.
19:32 What is it, what is it gonna do here now?
19:34 - Only difference with this poncho crab,
19:35 I should really say,
19:37 we always leave all the people who don't eat egg,
19:40 the vegans and all,
19:41 so I say we're gonna omit the egg this time.
19:43 - But you only got the egg?
19:45 - Yeah, I only got the egg.
19:45 - No eggplant?
19:46 - Crazy catch, really.
19:48 (laughing)
19:51 - That's why I said, "Buy an eggplant."
19:52 (laughing)
19:54 - Yay!
19:55 - Right.
19:56 So we now make all that eggplant
19:58 and do a lot of (speaking in foreign language)
19:59 - Now we're sharing it.
20:00 - All right?
20:01 - Okay.
20:02 - So we're gonna do roasted eggplant,
20:04 or bygan, how we know it?
20:06 - Poncho crab.
20:07 - Poncho crab.
20:08 We're gonna scrape the inside of the eggplant.
20:09 - Mm-hmm.
20:10 - I think we should just cook the eggplant
20:11 and eat it just the way, you know?
20:13 - Just get the root, you guys.
20:14 Perform, man.
20:18 - Hmm.
20:18 - Is it your first time doing this?
20:21 - I've never made this in my life.
20:22 - You've never made this in your life?
20:24 - Ice cream, poncho?
20:25 Ice cream, ice cream, ice cream?
20:26 - Yeah, ice cream, yeah.
20:27 - What is the same thing?
20:29 - If you say so, brother.
20:30 - Mm, poncho, can't make shell milk.
20:31 - Yeah, push it in.
20:33 - Some essence, from crab and flavor.
20:38 Some cinnamon, adash of cinnamon.
20:43 - Come see.
20:43 - I came from all spots.
20:46 - All these things are from all spots,
20:47 so it's Caribbean flavors, yeah?
20:49 Thank God, right now for them.
20:50 (laughing)
20:51 - Nutmeg, no.
20:53 I don't play nutmeg, so we'll take a little bit.
20:55 - You don't play nutmeg?
20:56 - No.
20:56 - You don't play it?
20:57 - Most nutmeg is poison.
20:58 - Uh-huh.
20:59 Change that taste too much.
21:01 I'd rather play nutmeg anyway, man.
21:06 - All right.
21:07 The best part, crazy.
21:08 - Yeah!
21:08 - We have some rum here.
21:09 - The affluence of alcohol.
21:11 - But what is different about this rum?
21:13 - Mm-hmm.
21:14 - It's not rum, but it's cured.
21:16 - Cured.
21:17 Cured, it's not really rum.
21:18 - It's cured.
21:19 - So we can, right, we can try it.
21:21 - All?
21:22 - Yeah, we're here.
21:23 Jesus Christ.
21:25 It's got more rum than ingredients.
21:30 (screaming)
21:33 - This is cool, this is cool.
21:35 Ooh.
21:36 (blender whirring)
21:40 (upbeat music)
21:42 - You're not supposed to eat it.
21:46 - Aye, aye, aye.
21:47 - That's good, though.
21:49 - I'm scared.
21:50 - This one, this one.
21:53 (upbeat music)
21:54 - That's a little bit bad, but.
21:56 - What about that?
21:58 - That's good, though.
21:59 - Yeah.
21:59 - Well.
22:00 (laughing)
22:03 - What?
22:05 - A good shot?
22:06 - You go first.
22:07 (laughing)
22:09 (upbeat music)
22:12 - Oh, it's real good, though.
22:15 - I like it.
22:16 - It's real good.
22:17 - I like it.
22:18 - It's alcohol level is strong, but.
22:19 - It's nice.
22:19 - It's strong, but again, that's it, but it's good.
22:20 - Yeah, it's nice.
22:21 - Well, the punch is choking, but it's surely bygone.
22:26 Right, so here we go.
22:28 We're gonna take a break, when we come back,
22:30 the punch's done, pastel done, cake done.
22:33 So it's time for testing.
22:34 - That's right.
22:35 - We'll be right back.
22:36 (upbeat music)
22:39 (upbeat music)
22:41 - All right, people, there you have it.
22:43 I mean, black cake, pastel,
22:48 and the eggplant, roasted eggplant,
22:53 which is still excellent, by the way.
22:55 Only watch my cake, I mean, oh God,
22:57 don't watch it so bad, I mean,
22:58 I mean, don't watch me so bad, I'm your porn relative.
23:01 - It's half fun, half fun.
23:01 - It is half fun, right?
23:02 I mean, I tell all your friends I love you to flowers,
23:04 so, but, excellent, if you watch it, you know?
23:07 (laughing)
23:10 - That's right, perfect.
23:11 - You can't see it, you can't see it,
23:13 you know what I'm saying, but, you know?
23:15 So today, I've jumped out my shell,
23:17 and created pastel for the first time,
23:20 black cake for the first time.
23:21 So brother, you can try it inside,
23:26 but, you know, see where I go.
23:29 - I'll try the pastel first.
23:30 - Try the pastel first?
23:31 - You can now.
23:32 - Crazy, nice texture.
23:34 - So smooth.
23:36 - Cut nice.
23:36 (suspenseful music)
23:39 - Flavor is good though.
23:45 - Mm-hmm.
23:46 - It's excellent.
23:48 I eat rice, so crazy, I'm gonna clean my paper.
23:52 - What?
23:53 (water running)
23:55 (speaking in foreign language)
24:03 (speaking in foreign language)
24:06 - I don't want the cake though, it came off.
24:10 - No, it's fine, you can eat cake, you know?
24:11 - It's happening, oh God, people are not good with flour.
24:14 - Unless all your black cake is moist.
24:16 - Looking good, moist, the color.
24:18 - The crazy reason why I found it,
24:19 it could be so warm too.
24:20 - Yeah, yeah, yeah, this happens, this happens.
24:24 I'm not so good with it, but.
24:25 - Look at all this.
24:26 Mm, nice and sticky, and nice.
24:29 - Feeling good?
24:30 (suspenseful music)
24:33 - That's rum crazy.
24:37 (laughing)
24:39 (speaking in foreign language)
24:45 (screaming)
24:54 (shouting)
24:59 (shouting)
25:01 - Very good, very good.
25:03 - Don't nobody but Olive tell himself, we made this today.
25:08 He man show me how to make his pastel, which is boss.
25:12 He man pastel boss, he man black cake boss,
25:14 and he man, by chance, you know, copyright this?
25:18 - I shouldn't.
25:19 - You should, 'cause Olive, this man,
25:21 have a roasted eggplant, bygone,
25:24 whatever you wanna call it, poncha creme, that is awesome.
25:27 Here, what going on?
25:28 Your poncha creme, this one, take it for the season.
25:33 (shouting)
25:35 Take it for the season.
25:36 You did thrown some in there, boy, but.
25:38 (speaking in foreign language)
25:42 My brother, Kel, thank you very much again
25:47 for coming up with season two.
25:48 Well, let's check out the boy's place.
25:49 Yeah, brother, tell them where you're placing.
25:51 Let them know now.
25:52 - Placing centers by Cobbins, Abalicious,
25:55 guest house, Kitankin restaurants,
25:57 open from 7 a.m. breakfast,
25:59 and dinner straight till 10 o'clock in the night.
26:02 Pool, everything.
26:03 - Olive, check him out.
26:04 The man cooking, the man is going by himself,
26:05 'cause I can't help myself when he's in the pool.
26:07 Olive, this is Kel, this is season two.
26:10 You're coming up with season three?
26:11 - Of course.
26:12 - All right, people, Olive, we go with the boy, Kel.
26:16 So thank you all so much, Trinante Bego,
26:18 for watching Cravings season two, right here on CNC3.
26:22 We appreciate you all and love you all so much,
26:24 so we just wanna say a very happy and merry Christmas
26:27 to everyone and a happy new year.
26:30 And from our sponsors, they also wanna send it out to you,
26:32 so shout out to them, shout out to you all.
26:34 Standards, Garden Foods, The English Cheese,
26:38 President and Sunflower Butter,
26:40 Frank's and French's Sauces,
26:41 Caribbean Flavors, Champion Chumming,
26:44 Carnation Milk, School of Practical Accounting,
26:47 thank you all so much for making this show happen,
26:49 season two.
26:50 Look out for season three.
26:51 Once again, merry Christmas and happy new year, bye!
26:54 (upbeat music)
26:58 (bells jingling)
27:01 (upbeat music)
27:03 (bells jingling)
27:06 (upbeat music)
27:09 (upbeat music)