CNC3
  • 2 years ago
Geera Pork is on the menu today!!! ❤️
Crazy Legs on this episode of Cravings, he is joined by Christopher Ramsundar aka South Pork to create this cutters menu staple.

Category

😹
Fun
Transcript
00:00 What's up everyone, it's your boy Crazy Legs and welcome back to Cravings, yes the TV show
00:03 where we recreate your favorite street food in the studio with the best chefs in TNT.
00:09 So here's what's happening, you know, I just have to represent the people at home, the
00:13 bachelors, the people who can't cook, as we have a professional chef making your dish,
00:16 I will be cooking alongside them, trying to create the dish to show you all that if I
00:21 can do it, you can do it too.
00:23 So let's go and see who is our special guest chef today.
00:26 Hi, good afternoon.
00:29 It's me again, Christopher Ramsundar, Southpork, here with Crazy Legs to do another surprise
00:36 meal that you guys are going to cook at home.
00:38 I hope you guys follow the recipe and enjoy it.
00:41 So let's welcome back everyone right here in the studio, my boy for the second time,
00:47 Southpork!
00:48 What's going on brother?
00:49 I good.
00:50 You got to hold that social distancing, keep your thing, you know we're practicing it one
00:54 time.
00:55 I'm going to show you the last dish that you made me create.
00:59 You know what?
01:00 People want me to open up a shop for them brother.
01:04 I heard that on the grapevines.
01:05 You heard that on the grapevines?
01:06 Yeah, I heard that on the grapevines.
01:07 That's why I had some lawyers draw up some paperwork for me.
01:13 What do you have for me today?
01:16 Well, it's something that a lot of people must be cooking at home.
01:22 Home?
01:23 Yeah, home.
01:24 A lot of people are buying it on the streets also.
01:25 Ah, like cutters on the street?
01:26 Yes.
01:27 Ah yeah, right, because it's about street food.
01:30 Thank you.
01:31 So this is something that has been around for the longest time.
01:37 And a lot of people eat it on the outside and they buy it, but they can't make it.
01:44 They have an idea how to make it.
01:45 They don't really have the method how to make it.
01:49 And we are going to create that dish with minimum costs and the stuff that you really
01:58 have in your refrigerator.
02:00 What is it that we're going to cook?
02:02 Jira pork.
02:03 Jira pork too?
02:04 Yes.
02:05 So we're going to make laoming pork laoming.
02:06 So we're using what kind of pork today?
02:07 Ah, that's the thing.
02:08 We're not using the pork loin that we use for the laoming.
02:18 We're using a different part of the pig.
02:22 We're using the shoulder and the leg.
02:25 It's cut in cubes.
02:26 So you can't use pork loin for jira pork.
02:29 It wouldn't taste good.
02:30 Why not?
02:31 Because you need the fat.
02:32 You need the skin and the fat.
02:34 Alright.
02:35 Remember last time we talked about the pork loin didn't have no fat.
02:37 It had marble fat.
02:38 Yes, yes, yes.
02:39 Right.
02:40 Well this is a different part of the pig.
02:42 So you can use different parts of the pig.
02:44 You can make different dishes.
02:46 In order for your jira pork to come out good, you need to use this part.
02:51 Nice.
02:52 So what ingredients do we need?
02:53 First of all, you need to get the pork.
02:55 Yes.
02:56 Nice, you're porking it.
02:57 We are porking the pork.
02:58 Right.
02:59 You need to get the jira.
03:00 Jira.
03:01 It's important because you're making jira pork.
03:03 Right.
03:04 And which brand are we using today?
03:05 We're using Indy jira pork.
03:06 Jira.
03:07 Indy.
03:08 So we're using the Indy.
03:09 So today our sponsors that actually helped us with this meal today is Indy Curry.
03:15 The jira, everything that they supplied us today is what we're going to use to actually
03:20 make this dish.
03:21 Also a big shout out to Maggie.
03:23 You know Maggie always on board with us to create these dishes, always jumping in and
03:27 giving us a little extra flavors on the inside and also carnation.
03:32 You know what we're doing, we use it in and out with every dishes.
03:35 We're using a little bit of curry powder.
03:37 Curry powder.
03:38 Yes.
03:39 We have a whole bar of curry powder.
03:41 We're also using Maggie black pepper.
03:48 Black pepper also.
03:51 And then we have salt.
03:53 We have plenty of salt.
03:54 Yes.
03:55 We have syph.
03:56 Syph.
03:57 Syph.
03:58 Celery.
03:59 Celery.
04:00 That's nice.
04:01 Celery.
04:02 And then we have bandania.
04:03 Which is shadowbeard.
04:04 Shadowbeard.
04:05 Shadowbeard.
04:06 And then we have onion.
04:07 Onion.
04:08 We have garlic.
04:09 Garlic.
04:10 Yes, garlic.
04:11 We have real garlic here.
04:12 Plenty of vampire around here.
04:13 And this is pimento.
04:14 So what about the raw pepper?
04:15 We have the raw pepper here.
04:16 What are you doing man?
04:17 Right, raw pepper.
04:18 Nice.
04:19 But how come you have two and I only have one?
04:20 Because I'm hotter than you.
04:21 No, I'm taller.
04:22 Go get me that.
04:23 Go get me that sauce.
04:24 Go get me that sauce.
04:25 Go get me that sauce.
04:26 I'm going to get you that sauce.
04:27 I'm going to get you that sauce.
04:28 I'm going to get you that sauce.
04:29 I'm going to get you that sauce.
04:30 I'm going to get you that sauce.
04:31 I'm going to get you that sauce.
04:32 I'm going to get you that sauce.
04:36 I'm going to get you that sauce.
04:37 I'm going to get you that sauce.
04:38 I'm going to get you that sauce.
04:39 I'm going to get you that sauce.
04:40 I'm going to get you that sauce.
04:41 I'm going to get you that sauce.
04:42 I'm going to get you that sauce.
04:43 I'm going to get you that sauce.
04:44 I'm going to get you that sauce.
04:45 I'm going to get you that sauce.
04:46 I'm going to get you that sauce.
04:47 I'm going to get you that sauce.
04:48 I'm going to get you that sauce.
04:49 I'm going to get you that sauce.
04:50 I'm going to get you that sauce.
04:51 I'm going to get you that sauce.
04:52 I'm going to get you that sauce.
04:53 I'm going to get you that sauce.
04:54 I'm going to get you that sauce.
04:55 I'm going to get you that sauce.
04:56 I'm going to get you that sauce.
04:57 I'm going to get you that sauce.
04:58 I'm going to get you that sauce.
04:59 I'm going to get you that sauce.
05:00 I'm going to get you that sauce.
05:01 I'm going to get you that sauce.
05:02 I'm going to get you that sauce.
05:03 I'm going to get you that sauce.
05:04 I'm going to get you that sauce.
05:05 I'm going to get you that sauce.
05:06 I'm going to get you that sauce.
05:07 I'm going to get you that sauce.
05:08 I'm going to get you that sauce.
05:09 I'm going to get you that sauce.
05:10 I'm going to get you that sauce.
05:11 I'm going to get you that sauce.
05:12 I'm going to get you that sauce.
05:13 I'm going to get you that sauce.
05:14 I'm going to get you that sauce.
05:16 He listed it out there for us.
05:17 So, let's begin.
05:18 What is the first thing we must do, brother?
05:20 Before we start cooking.
05:22 Oh, before we start cooking.
05:23 Yes.
05:24 Wash our hands.
05:25 Done. Here we go.
05:26 (Humming)
05:35 Right, hands are washed.
05:41 So, the first thing that we're going to do is
05:43 cut up all the seasonings to be blended.
05:45 Yes.
05:46 Done. Launch it.
05:47 You're grabbing mine. Grab yours now.
05:49 Grab yours.
05:50 Oh, we're lying.
05:52 Grab my thing.
05:53 Alright, so we have all the seasonings that were shown before.
05:56 The garlic, the onion, the hot pepper,
05:59 the pimento pepper, the celery, the salve and the bandana.
06:03 Launch.
06:05 Alright, so what you're doing.
06:07 I'm not going to give you this fine.
06:10 No, but you're touching it.
06:12 You're touching this.
06:13 You can ask him, he'll know how to cut it.
06:14 Alright, but.
06:15 Onion here.
06:20 That's some good looking bandana you have there.
06:22 Yes, yes.
06:23 Where you got it from?
06:24 My backyard.
06:25 What?
06:26 Part of being a chef is being,
06:30 if you could grow some of your fresh seasoning.
06:35 Alright, so the fresher you get it,
06:38 is better.
06:39 From your neighbor's yard.
06:41 Yeah, I know.
06:43 The pimento.
06:45 So you can just.
06:50 Fast chop.
06:53 Chomp, chomp, chomp, chomp.
07:01 Eh, I do not know how to chop a finger.
07:04 It's looking like a kind of a chomp chomp.
07:08 No, you just need to,
07:09 what you're really basically doing is you're cutting the,
07:12 the onions and everything else to go into the blender.
07:15 As some kind of uniform.
07:17 Oh, so you're going into the fancy kind of.
07:19 Yeah, exactly.
07:20 So you just need to cut it anyhow.
07:25 Like a haircut.
07:27 At least I have here.
07:36 This is basically two and a half pounds of pork.
07:40 Chola.
07:42 Vinegar.
07:45 So basically I like to use half bottle.
07:52 Water.
08:02 Water.
08:03 Water just to submerge the meat in.
08:13 And then you let it sit there for at least five minutes.
08:18 So five minutes has passed.
08:20 And now we're going to wash all the.
08:22 We're going to wash all the.
08:23 Well, no, no, no.
08:47 You could go home.
08:48 Probably you'll pick up a girl now.
08:55 Hello, hello.
08:57 I like my life.
08:58 Okay.
08:59 Pork is here.
09:01 Talk to me.
09:02 Clean.
09:03 Now, seasoning time.
09:04 So you don't.
09:05 Wash out your work.
09:08 So you're ready.
09:11 You have, you have to take it out from the blender.
09:17 Right.
09:18 You're ready.
09:19 All washed up.
09:20 What's next?
09:21 Nice.
09:22 Now it's time to season.
09:23 Seasoning, seasoning time.
09:24 Right.
09:25 So.
09:26 Maggi.
09:27 Where's your Maggi?
09:28 All two pass.
09:29 Don't know.
09:30 Maggi.
09:31 How much, how much dash are you?
09:32 We have to get away exact now.
09:33 Dash.
09:35 Put in about five dashes of this.
09:38 Five dashes?
09:39 Yeah.
09:40 So let me show you one dash.
09:41 Dash you taught me was something like this, brother.
09:45 Oh, why are you whining?
09:47 I'm sure anything.
09:48 Two.
09:52 Two.
09:53 Three.
09:54 Three.
09:55 Four.
09:56 Four.
09:57 Five.
09:58 Nice.
09:59 Okay, evenly distribute the five all around.
10:00 Thank you very much.
10:01 All right.
10:08 So we're using black pepper.
10:09 Indie black pepper.
10:10 Indie black pepper.
10:11 All right.
10:12 Not Indie.
10:13 Indie.
10:14 Indie curry and everything.
10:15 Nice.
10:16 Nice.
10:17 So let's use a little.
10:18 Indie.
10:19 Indie.
10:20 A little dash.
10:21 A little dash.
10:22 All right.
10:23 Ah, it's just that.
10:24 I get through this.
10:29 I find you're using too much dash in here.
10:30 What do you think about that?
10:31 I use a bit of it.
10:32 I use a bit of it.
10:33 Now we're using the Indie Jira.
10:34 Indie Jira.
10:35 Indie Jira.
10:36 Right.
10:37 Nice.
10:38 So we have the Jira here.
10:39 Oh, it's smelling real, real nice.
10:40 Oh, you open your mouth, I smell it from across here, boy.
10:41 Wow.
10:42 Indie Jira.
10:43 Right.
10:44 So we use a spoon.
10:45 I like it.
10:46 I like it, man.
10:47 It's not smelling too harsh or too mild.
10:48 It's smelling nice.
10:49 Yeah, like it's right there, boy.
10:50 Very smooth.
10:51 Right.
10:52 So we're going to use a little bit of this.
10:53 We're going to use a little bit of this.
10:54 We're going to use a little bit of this.
10:55 And then we're going to use a little bit of this.
10:56 We're going to use a little bit of this.
10:57 And then we're going to use a little bit of this.
10:58 And then we're going to use a little bit of this.
10:59 And then we're going to use a little bit of this.
11:21 And then we're going to use a little bit of this.
11:45 And then we're going to use a little bit of this.
12:11 And then we're going to use a little bit of this.
12:40 - Agathri. - Right, agathri, right?
12:42 - Agathri. - Nice.
12:43 So take it now and...
12:46 - That a... - Yeah.
12:47 - So what do you call it? - You know, all right.
12:49 It have, it have people who will not use their hands,
12:54 they use a spoon because they don't want the,
12:56 sometimes you know, curry powder has the saffron
13:00 and it gives you that, that yellow on their fingernails.
13:04 - No he tells me this. (laughs)
13:09 - But understandable, but you know what I mean?
13:10 You had to get, you had to get dirty.
13:12 - Right. - That's what it is about.
13:13 It's all about the fun also when you're cooking
13:15 and get into it.
13:15 - And it's because it's home, you know what I mean?
13:17 - I ain't gonna lie, this one is good by itself.
13:20 - Make a little piece.
13:21 Sushi pork.
13:22 - You cut that? - No, no.
13:24 - Oh! - I need pork roll.
13:26 - I can imagine if it's marinated for a little half an hour.
13:29 - Right? - So.
13:30 Yeah, we dip in here.
13:39 Nice. - All right.
13:40 - Taste in time.
13:45 - All right.
13:48 What do you think?
13:52 - Good just so. - Good just so?
13:54 - Good to go.
13:54 I say it one time, fire, well, Korean.
13:58 (laughs)
14:00 - All right.
14:01 - So before we reactivate the entire store,
14:06 marinate the suki.
14:07 - Yeah, it's okay, you follow.
14:09 You know what I mean?
14:10 You can leave it for four hours.
14:12 It depends on how hungry is.
14:14 - So the longer it stays. - The more longer it stays,
14:16 better the flavor, the pork.
14:18 - So while they're here,
14:19 so when we get back, most likely,
14:22 we put anything in the pot.
14:23 - Nice.
14:24 Welcome back everyone to Cravings
14:32 and right now we are doing Jira pork
14:35 with the salt pork boss himself.
14:37 So we left off with it marinating.
14:40 - Yes. - In the Jira,
14:41 all the seasonings and the curry
14:43 and everything that we did, right?
14:44 - Right. - So how long do you,
14:46 and would I say recommend the people to marinate
14:49 according if they're hungry,
14:51 but they say the one time it tastes really good.
14:54 Give me some instances and some examples.
14:55 - All right, well, most likely,
14:57 once you, a lot of people buy their pork the day before
15:01 and do the same process and leave it overnight
15:04 to cook the following day.
15:06 - Wow. - Right?
15:08 But now there's a tip I'm gonna tell you, a trick.
15:12 - Trick, secret. - Not a trick,
15:13 but something, you know, like me,
15:16 if I'm gonna do this right away,
15:19 I can do the same process and eliminate the overnight
15:23 in reference to massaging the meat.
15:26 - Massaging is important. - Yeah.
15:27 If you massage the meat,
15:29 it tends to actually get the seasoning faster
15:34 and the seasoning and the meat absorb the seasoning faster.
15:37 - So you're gonna love the meat and it'll love you back.
15:41 - Yes. - Spend time with it.
15:43 - That is it, quality time.
15:45 You're done quarantine already?
15:46 I might as well sit up. - Yeah, yeah,
15:47 I'm ready to massage meat all night.
15:49 (laughing)
15:51 And if you're single like me,
15:52 let's massage meat all night.
15:54 - Right, so there's a trick of the trade.
15:55 - Yeah. - You could leave it
15:56 overnight or you could massage it for at least 10 minutes
16:00 and you should, and it will come out like you want.
16:03 So you all hear that?
16:04 So take your time massaging meat, get the seasoning inside,
16:06 you can leave it overnight
16:07 'cause all of you are going to how hungry you are.
16:10 - Right. - So what's the next step
16:11 we're gonna hit you down?
16:12 - Turn on your pot.
16:13 - So what temperature do we need to be this?
16:15 High? - High, high.
16:17 - Boom, high on.
16:18 As you all can see, we're using two different pots.
16:21 I am using, this is like,
16:23 I would say the traditional Jira pot.
16:25 - Yes, well, that is the Kasayan pot.
16:27 - This is the fireside pot.
16:30 - Now I'm using, I'm using a stock pot here,
16:33 but this is a stock pot that people boil rice with,
16:38 they do things, but we are trying to let people know
16:41 that in case they don't have that pot,
16:44 they could always use another pot like this.
16:47 Important tip, we're gonna use oil to put in our pot.
16:52 Now, using oil and using this part of the pig,
16:58 it has fat, a lot of fat,
17:01 so it's gonna release a lot of oil.
17:03 So you don't want your food to come out too oily,
17:07 so you use less oil.
17:09 - So how much would you recommend
17:10 for the amount of meat that we have?
17:12 - Right now, I say at least two, two cups of oil.
17:17 - Two cups? - Yeah, two cups.
17:18 So we're just trying to get a little measurement here
17:20 for everybody to know, you know what I mean?
17:23 All right, so I'm gonna use one,
17:26 one,
17:27 two.
17:31 (laughs)
17:32 Right, so we're gonna go with two.
17:33 My sight ain't so good and I don't have my contacts.
17:35 The longer he cheats, the worse.
17:41 - Ah, once you get that down.
17:44 - Right, so what's next?
17:48 Just pump it in?
17:49 - Just throw it in.
17:50 - All right.
17:51 Chow, boy, we're getting chow.
17:53 - Getting chow.
17:54 (pan sizzling)
17:57 - How it smelling, how it smelling?
18:14 - Smelling good, but I don't drop the heat, it'll stick.
18:17 - Nah.
18:18 Remember, you're gonna add water.
18:22 - Oh, okay.
18:23 - So we put enough pepper in this rice?
18:28 - Yeah, come into the end.
18:29 - Ay-yi-yi.
18:30 - Come into the end, you don't want to burn out the tapas.
18:33 You never taste.
18:34 You see, you see something, right?
18:38 People tend to want to use all the ingredients
18:42 at the start of the pot.
18:43 - Burn it out.
18:45 - Exactly.
18:45 - No levels and layers of flavor to be added.
18:48 - So right now, you're seeing why the pot,
18:50 why the pot high is actually, you're patching wherever.
18:53 - Yes.
18:54 - Because if you're only, if you lower it down,
18:57 you wouldn't get that patching thing.
18:59 And if you add water too fast,
19:02 what is take place with the pork?
19:03 - Wash it out.
19:04 - No, you're washing it out.
19:05 If it has a, that's why they complain with,
19:08 when they go by people and they,
19:09 if their food tasting fresh,
19:11 they tend not to eat it, right?
19:14 So, while taking place,
19:15 although we wash it off with vinegar,
19:17 whatever little fresh stays in it,
19:20 that will easily, the oil and the cooking,
19:21 it will come and burn out.
19:23 And if you add water,
19:24 that freshness will stay in that water.
19:26 - Right, so, so, what time it is now?
19:49 - This thing looking like, ready or no?
19:52 - No, you're doing, you're doing.
19:53 - Go, go, go, go, go, go, go, go, go, go.
19:54 - Oh, I see the pot.
19:55 You're doing, you're looking like you're doing better than me.
19:58 - We break it down, I see that we kinda,
20:00 getting to the final sea.
20:01 - Nice.
20:02 So we add in a cup of water.
20:04 - One cup of water?
20:05 - Yeah.
20:05 - Nice.
20:19 - Nice.
20:19 - This, this, in the, the, the, the jeera,
20:21 what I like about it is, it's not too harsh.
20:24 It's very mild, but you can get the flavor,
20:26 the, the scent, the fragrance, I would say, the aroma.
20:30 - Put in some garlic.
20:31 - Yeah.
20:32 - And some raw pepper.
20:33 - All right, so this is the final adding to the, the pot?
20:36 - Dice it up as, as small as you could possibly get it.
20:40 - All right, pot, well,
20:47 we have to add these extra ingredients,
20:49 the final ingredients to keep the push.
20:52 But when do you think is the right time
20:54 to kinda lock off the fire and stuff?
20:57 - Well, it depends.
20:58 You have to test your pork.
21:00 You have to take a piece and eat it
21:02 because you know it has fat.
21:04 So you have to taste to see if the fat is cooked,
21:06 if it's tender to your likeness.
21:08 - Nice.
21:09 - So a lot of people like it very, very soft.
21:10 Some people like it with a little firmness.
21:12 - Yes.
21:13 - So it's up to you.
21:14 - All right, well, it's looking good here.
21:16 I see that we add on.
21:17 - Coming to the end, we have bandania cut,
21:21 and like an onion, pimento.
21:25 - Yeah.
21:26 - Hot pepper to how hot you want it.
21:28 So this have one whole pepper here.
21:30 So you can use half pepper or whole pepper
21:32 and freshly chopped garlic.
21:34 - All right, so just add them in?
21:35 - Add them, add them in any way you want to add them in.
21:39 - I will put my bandania,
21:41 then I'll add my onions, my pimento.
21:46 (speaking in foreign language)
21:49 - That is the cut tree.
21:52 - The color on that one look real good.
22:00 I see that already.
22:02 You might have tell me.
22:03 I like that red and that green.
22:04 - Are you looking there?
22:06 - You worry about me now?
22:07 How you looking?
22:08 - I looking normal.
22:10 - Worry about your cut.
22:11 - Finished now, right?
22:12 - Mm-hmm.
22:13 - So what do you have to do now is taste.
22:16 Taste a piece to see.
22:18 Well, you know the texture is good.
22:21 - It's real hot now, why you do this?
22:23 - Right?
22:23 - Hot!
22:26 - It's hot?
22:27 - You do it cold.
22:27 - Right.
22:28 To see if the salt, so you can blow it.
22:33 - I'm real good here.
22:45 - You good?
22:46 - I'm real good here.
22:47 - Plate in there?
22:48 - Yes.
22:49 - One time.
22:50 - I put more on the plate.
22:54 - Mm-hmm.
22:54 - I wait to pull off the (indistinct)
23:01 (upbeat music)
23:03 - And there you have it people,
23:23 Jira pork from Southport.
23:26 I cook, this is the first time I made Jira,
23:28 you might like it.
23:29 - Serious?
23:29 - First time, I tell you this is the first time I Jira.
23:31 - Well, I'll have it, I'll be the first time eating something.
23:33 - Right, so, come on, jump in, rah!
23:36 Oink oink.
23:37 - So what do you think?
23:40 - You gotta watch me.
23:44 - Mm-hmm.
23:50 - Mm, I'm getting that last time,
23:52 real good last time.
23:52 - No, no, no.
23:53 - The game was hoops up last time,
23:54 I had you do it, you do it.
23:55 - Mm, tasting real good.
23:57 - Listen to the next piece.
23:59 - Twice?
24:03 - Somebody could put it in hopes.
24:05 - Hey, hey, hey, hey, hey, talk to me, what's that 10?
24:08 - You got a nine.
24:12 - Ooh!
24:13 - You got a nine.
24:15 - Nine is it?
24:16 - You got a nine.
24:17 - Nine?
24:18 Nine?
24:20 - Nine.
24:21 - Like one before I say it, nine, like one of the 10?
24:25 - Bring it in.
24:26 - Bring it in?
24:27 - I think you want to add a little more pepper.
24:29 - Let me see what we got.
24:29 - Like this piece.
24:31 - What do you think, what do you think?
24:39 - I bet.
24:39 - What do you bet for?
24:41 - I like this one.
24:45 - That one extra pepper make a whole difference.
24:49 - Hey boy, hey boy!
24:52 - It depends, it depends.
24:53 - Now, you know what, it's a bit,
24:54 I like my food spicy,
24:56 but it's not too spicy.
24:58 I would say,
24:59 you're better than my Italian today.
25:01 - It's my thing.
25:02 - But at least I learned,
25:03 I hope everybody at home learned this awesome Jira
25:07 with our brand new Indy Curry products.
25:09 - It's good man, we do good, I do good.
25:11 I'm proud of myself, I got a nine.
25:12 I'm going from seven to nine, I get two extra points.
25:15 If I don't get anything, see ya.
25:17 - Mm.
25:18 - So there you have it ladies and gentlemen,
25:20 Jira pork with salt pork.
25:23 It's my first time, it was an awesome experience.
25:25 We'd like to make up our sponsors today,
25:27 obviously Indy Curry, Nestle of course,
25:30 Carnation Milk and Maggi.
25:33 Always have something special to just meet you.
25:35 (upbeat music)
25:37 So salt pork, thank you again so much for coming.
25:38 - No problem.
25:39 - Once again, taking time out on this night.
25:40 We'd also like to highlight all the essential workers
25:43 and everybody in the front lines.
25:44 We love you all and one day, hopefully,
25:46 we can hook you all those nights.
25:47 Don't come and live with me.
25:48 When this COVID thing move on.
25:50 So join us next time ladies and gentlemen,
25:51 right here on Cravings with your boy Crazy Legs,
25:53 as we try to please your palates.
25:55 We out.
25:56 (upbeat music)
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