• 2 years ago
Michael Chong-Kiaw and Crazy Legs create a sumptuous meal of Christmas Rice, Baked Turkey and Cranberry Sauce.

To close off the meal Michael makes Pumpkin Ponche de Creme.

Category

😹
Fun
Transcript
00:00 Yo, what's up Trinidad and Tobago, welcome to our next episode of Craving Season 2
00:05 with your boy Crazy Legs right here in the studio
00:08 So here's what's going on, as you all know, normally in the first season what we did
00:12 was making all your favourite street foods that you crave
00:16 but here's what's happening, it's Christmas time again!
00:20 So we have the best chefs in TNT right here
00:22 and we have a bad Christmas menu for you
00:25 so let me see who we're cooking with and what it is we're cooking today
00:29 Hi again, it's your boy Mike from Cutters Express and Season 1
00:33 here again to cook some delicious food for you all
00:35 and hoping to teach Crazy Legs a thing or two, let's go!
00:39 Yes people, right here in the studio from Season 1 into Season 2
00:43 my boy Mike!
00:45 Mike-us!
00:46 We've seen you in Cutters Express earlier
00:50 The food is kicking on!
00:52 You know that shit is dunking you!
00:55 Trust me, try them out the right opposite Medford Yard station over there
00:58 I'm a boyfriend of all the time, I can't lie
01:00 Murder Burger!
01:02 I want Murder Burger, let's see what it's that about!
01:05 Curry!
01:06 Right, so brother Mike, how have you been?
01:07 What's the latest? Everything cool?
01:08 Everything cool for the while
01:10 How's the lockdown and everything going on?
01:13 Why?
01:14 We're not going to be able to go out
01:16 I think all of us are going to be like
01:17 "Woo, I think we're going to be out more!"
01:20 Because it's Christmas cooking that we're doing
01:22 Right, so here's what we're going to do, I want to know
01:24 Since it is Christmas time, what are we cooking?
01:27 Well, today we have turkey with some cranberry sauce
01:32 Christmas rice
01:34 And just for you, we're going to do some pumpkin poncha crepe
01:37 What?
01:37 So Mike, this is a normal thing you just cook for Christmas?
01:39 Something like this menu?
01:41 Yeah, but a little on a larger scale
01:43 What?
01:44 Larger scale, you don't want to be putting on some weight your way?
01:47 Alright Mike, so I see we have all the ingredients
01:49 The turkey there, I see the rice on the side
01:52 I see the butter, I see some...
01:54 I have a little marshmallow but...
01:56 What do you call this again?
01:57 Rosemary?
01:58 Yeah
01:58 Ay-yi-yi-yaaaaaa!
02:01 Again, again, again, I've gone through some bush
02:04 They look like they say the Christmas tree
02:05 Big man thing
02:06 Right, so Mike, let's pick up with sponsors and go straight into it
02:09 Let's go
02:10 So ladies and gentlemen, today would not have been possible
02:12 without our friends from Standards and their appliances
02:14 Thank you all so much for being our sponsor on this show
02:17 Then our friends at Caribbean Flavors
02:19 who give us all their wonderful seasonings to spice up our food
02:24 Then we have Garden Foods, yes people, Garden Foods
02:27 Fresh goodies in a bag
02:29 Buy it and you'll see for yourself
02:31 Our friends from the English Cheese
02:32 which the cheese is awesome, it's fresh, you will not believe
02:35 We have the President and the Sunflower Butter
02:38 Then we have Champion Chow Mein and Baking Powder
02:40 Yes, Champion, making baking powder, always a winner
02:44 Then we have the Franks and the French's sauces
02:46 which I know you're saying is going to add a thing
02:48 You see, you're going to make a sauce of that at home too
02:50 You see, there is a special thing with them in there, you don't know
02:53 Then we have the Carnation Milk
02:55 They're important
02:57 Of course
02:57 For the Poncha Creme
02:58 You know what's going on, we have all this
03:00 but we need some, we need an alcohol sponsor next time
03:03 I just said it, we had to put it in
03:05 Sponsors, sponsors, sponsors
03:05 Yeah
03:06 Last but not least, School of Practical Accounting
03:11 My school where I do my online courses and my masters
03:14 which you can do too
03:15 Get internationally certified, call them and see for yourself
03:18 All right, Mike, so wash me hands
03:21 Get it popping
03:22 Yep
03:22 Nice, let me go
03:23 Welcome back everyone to season two of Cravings
03:35 Yes, people, it's your boy Crazy Legs
03:36 And today from season one, we have Mike
03:39 Don't know from Cutters Express
03:42 And as you all know, Mike is our boss with his fast food
03:45 But today, he's making Christmas dinner for us
03:49 Mike said we're making turkey with a cranberry sauce
03:52 Christmas rice
03:54 To be more specific, it's turkey breast
03:56 Turkey, turkey breast
03:58 Same thing we apply to the entire turkey
04:00 Find everybody doing that by the time
04:03 My mama and my next partner know too
04:05 Everybody loves those chest pieces
04:07 You know what I mean, right?
04:08 So we're making the turkey
04:09 We're making the Christmas rice
04:11 I'm making a pon, ponkin, pon, ponkin
04:14 Poncha Creme
04:16 Ponkin, ponkin
04:19 Not pumpkin
04:20 Right, so Mike, I see this wonderful turkey breast over here
04:25 It's big, it's meaty
04:28 And it looks like it will take a while to cook, boy
04:30 Yep
04:31 For real?
04:31 A little while
04:32 All right, so
04:33 First of all, you take a 3 pound turkey breast
04:37 That was, that came pre-brined
04:39 This also has some juiciness to the meat
04:44 So it won't come out dry, you know
04:45 You know people always complain about it's sticky
04:47 Dry, dry, yes
04:48 That's a technique you had to come through
04:50 Right, so you want your whole turkey cut, brine it
04:53 Pre-like 24 to 48 hours before
04:55 And go to
04:57 Right, so no salt, meat, or not mayonnaise
04:58 Because it's already brined
04:59 So it doesn't
05:00 Brine, yeah
05:00 Ah, so easier than this, like this way then
05:03 Yeah
05:04 Nice, so right
05:05 The man about his breast, his sticky breast
05:09 Right, so what's the next step, brother?
05:11 So the first thing you're gonna do
05:12 Is make some garlic base
05:15 Garlic butter base
05:17 To the turkey
05:18 Nice
05:18 Right, so we're heating up my pan over here
05:22 Yeah
05:23 Right, now we're gonna add a half stick of president butter
05:27 Half stick of the president
05:30 The president's butter, as you all can see
05:32 The president's butter is here with us
05:34 Right, so you just drop that butter inside there
05:37 Drop it
05:37 Right, so you're waiting for that to just
05:45 Right, so you're melting this up
05:46 Right, get in there
05:51 Yeah, this butter is real nice, you know
05:53 You know the butter that you love, too?
05:56 Yeah
05:56 The real nice butter, you know
05:57 Are you serious?
05:58 Yeah
05:58 Quality butter
06:00 Right, so when the butter almost melted
06:03 When the butter melted, you have to put it in the pan
06:04 Right
06:05 Right
06:06 Butter melted
06:06 Some garlic, about three cloves, maybe
06:08 You want another butter already?
06:10 Yeah
06:10 Like melted, melted?
06:12 Yeah
06:12 See, if I have a little piece here, it's good
06:17 That's right, that's right
06:18 Nice, right
06:18 So adding garlic time
06:20 Yeah
06:20 Add the garlic to the butter
06:23 How much garlic in this?
06:23 About three cloves, man
06:25 Three cloves
06:26 Oh, it smells good
06:34 Yep, yep, yep
06:35 Yeah, boy
06:36 Right
06:37 Mm-hmm
06:39 Oh, damn
06:40 All right, right, and we're gonna add some
06:43 A couple sprigs of the rosemary
06:44 So you take off this or you leave this in?
06:47 No, leave this one
06:48 Okay
06:48 Yeah
06:49 You put in any pot?
06:51 Any pot
06:52 How much, how much are those?
06:53 How much are the bush?
06:53 You just put, no, man
06:55 The whole of this flavor
06:56 You want the whole thing to taste rosemary?
06:59 Right, I put four pieces
07:02 Ah, my butter is sizzling
07:06 Right, so don't heat it
07:07 Right, so we'll cook this around
07:09 For around three to five minutes
07:11 Yes
07:13 Right, until again, all the aromatics there
07:16 Yeah, for sure, yeah
07:18 Yeah, boy, damn, this is
07:19 Popping off already
07:21 Right, so we'll pour this in a bowl and set aside for now
07:30 Right, so garlic, peas, spread melted butter with thyme
07:53 Right
07:54 Oh, rosemary
07:58 We're gonna add Caribbean flavors, turkey rub
08:02 Especially for this episode
08:04 Yeah, because it's mean turkey rub
08:05 You didn't have to go half crazy
08:08 Let me rub a little bit on this
08:09 So let me get turkey rub just for turkey
08:13 Just for turkey
08:14 Nice
08:14 So how much of this we have to put, brother?
08:16 Try a handful
08:17 But you're sprinkling, not rubbing
08:20 Sprinkling, not rubbing
08:22 You're not rubbing
08:23 It's in
08:23 Show me, show me, show me
08:25 Teach me something
08:26 Yeah, you gotta rub it in, see this
08:27 Hands-on approach
08:33 Yeah, you gotta
08:34 Come on, from my kitty
08:40 Right
08:42 So you put in the garlic rosemary base now
08:46 So you just spread it all over
08:50 Yeah
08:51 Drizzle
08:52 Drizzle
08:53 Drizzle
08:53 Make it drizzle
08:54 We're gonna put this in the oven for about an hour and a half, 30 minutes per pound
09:05 And we're gonna check it
09:07 And most likely baste it again
09:08 And stick it back in the oven
09:11 Open
09:11 Right, so now we cover it up
09:13 Cover
09:13 Okay
09:13 Preheat the oven for 350
09:16 So I'm gonna cover it snug
09:22 Only make some air
09:24 So
09:24 Envelope it in
09:29 Yeah
09:30 Yeah, that's it
09:32 Hold on, hold on
09:33 Hold on, shall we just fully take it in?
09:35 I didn't know that
09:36 Good?
09:37 Good
09:37 100
09:38 Right
09:38 Oven on 350
09:40 Yep
09:40 Pop it in
09:41 Let's go
09:42 Here we go
09:43 Whoo
09:43 Welcome back everyone to Cravings season two
10:01 With my boy Mike here right now from season one
10:04 And we're making turkey cranberry sauce
10:08 And well, we have to make a pumpkin puncher creme
10:12 And right now we're going to do the Christmas rice
10:14 Correct
10:15 All right
10:15 So Mike, I understand that the water is boiling
10:18 Boiling
10:19 Yeah, so we have this
10:20 Ready to go
10:21 How much rice we need is according to how much people want
10:23 Yeah, right
10:24 So here we do a cup of rice
10:25 Right
10:27 We wash the rice
10:28 Everybody, we wash our rice
10:30 Wash the rice
10:31 Right
10:32 First we salt the water
10:33 The Caribbean flavors
10:34 Iodized salt
10:35 Fresh aloe
10:36 And we add in this final color
10:41 A half tablespoon of turmeric powder from Caribbean flavors
10:45 Turmeric
10:46 It's how far you just find you mean everything, eh?
10:50 And all the rice
10:53 Boom
10:57 So we leave that to boil
10:58 They get soft
10:59 Right, and you organize the rest of the ingredients for rice
11:03 Nice
11:04 Leave that to boil for 10 minutes, 50 minutes?
11:06 About 10 minutes
11:07 Nice
11:07 Right, we don't want the rice too soft
11:10 We want it a little on the al dente side
11:13 Because you don't want to mash up any part when we mix in all the other ingredients
11:17 Okay
11:18 So we're going to mix it in
11:19 And we're going to add a little bit of salt
11:21 And we're going to mix it in
11:23 And we're going to mix it in
11:24 And we're going to mix it in
11:25 All the ingredients
11:26 Right
11:27 Same pot going on
11:34 Medium
11:38 Right, Mike, so we strain your rice
11:44 Looking nice and yellow
11:46 Golden
11:47 Kind of color
11:48 I have no, but it's looking like yellow, but cool
11:49 So what's next?
11:50 We put on
11:50 Right, put on
11:51 Put on high
11:52 High
11:52 Like it's some heat up there
11:55 I want it on pumping
11:56 Yeah, you think I play, I won't do that
11:59 Right, once your pot is dry
12:02 Add a little bit about two tablespoons of oil
12:07 You tell me when to stop
12:09 Right, right, right, right
12:12 Mike, you're trying to sabotage me
12:15 Right, right, oil in the pan
12:18 Right, right, so
12:19 Waiting for the oil to heat up there
12:22 Oil hot
12:24 Oil hot
12:25 Add the aromatics
12:26 Mm-hmm, which is?
12:27 The garlic and the onions
12:29 About three cloves minced
12:31 About a half an onion
12:32 All right
12:34 You need to look, I'm going to heat a little bit there
12:38 For you to burn the garlic
12:40 It's pitching, it's pitching, Mike, it's pitching
12:43 See it?
12:45 Right, see it
12:46 So you need to add the veggie mix from Garden Foods now
12:50 Garden Foods veggie mix that you all see over here
12:52 We have it in a bowl already
12:55 Let's dump it in
12:56 Dump it in
12:57 Nice
12:58 Right, you want to season our veggies a little bit here
13:12 Put some Caribbean flavor salt
13:14 Healthy food
13:17 Tastes so good
13:20 Caribbean flavors, black pepper
13:22 How much salt there, Mike?
13:23 You don't have the shit?
13:24 A little, two pinch
13:25 Two, all right, all right, all right
13:27 Damn
13:29 Salt in all your things
13:32 Everybody, everybody did it
13:46 Everybody did it
13:49 Right, dump the onion inside
13:50 Now you're going to add the rice
13:53 Rice in it now
13:54 Right, so now we're going to season
14:07 The Caribbean flavors, all-purpose seasoning
14:11 Bring it all together
14:12 Ah
14:13 All-purpose, some Caribbean flavors
14:27 Right, all-purpose
14:35 So now we're going to bring the Christmas flavors
14:41 We're going to add some apple
14:42 Yes, apple
14:46 You might need two, man
14:47 About a half an apple for the sum of the rice
14:53 Some craisins, a handful of craisins
14:56 Cranberry raisins
14:57 Right, and we're going to add some grapes
15:01 What?
15:02 You think expensive, boy?
15:11 Right, you're going to switch off
15:12 I switch off long time
15:14 Right, you're going to finish with some pimento, fresh pimento
15:17 And some roughly chopped parsley
15:21 Mike, we're working hard on the dog
15:24 You got to do something for me, eh?
15:25 We need something to motivate and elevate our senses
15:31 Tebo, is your show something like you should do?
15:35 - No, no, no, no, no! - Come, come, come, come, come!
15:38 - Yo, brother, you made that punch, brother.
15:40 I wonder if you see anything with egg and punch on it.
15:42 Next thing I guess, you'll feel too well after that one.
15:44 So, make your pumpkin punch.
15:48 Right, brother?
15:49 Show them what you're all about.
15:50 - Right, so we're gonna make a pumpkin puncher cream, right?
15:55 We're gonna use some of our sponsors.
15:58 Carnation, evaporated milk, Caribbean flavors,
16:01 vanilla essence, Caribbean flavors, ground cinnamon,
16:05 Caribbean flavors, ground nutmeg.
16:07 - Mm, easy, so you're gonna have a whole nutmeg and ground.
16:09 - Yeah. - Nice.
16:10 So, what's the first step now?
16:12 - So, first thing, milk.
16:13 Carnation, evaporated.
16:17 One whole thing. - A whole box.
16:20 - I use three quarter pound of pumpkin.
16:26 We cut it up and we boil it.
16:27 So, blend up real smooth.
16:29 - Nice, it's smooth, it's soft.
16:31 - Add it in there.
16:34 (egg cracking)
16:36 Gonna put in two eggs.
16:37 - Boop, boop.
16:40 - About a half can of condensed milk.
16:47 - Not too sweet.
16:48 'Cause we had to make room for the alcohol.
16:53 - Right, you're gonna put quarter teaspoon of ground cinnamon
17:02 - Mm-hmm. - Quarter teaspoon of nutmeg.
17:05 One teaspoon of Caribbean flavors, vanilla essence.
17:13 - Mike, you move like a punch man, boy.
17:17 (laughing)
17:19 You move like a punch man, boy.
17:20 - I try nothing, I try nothing.
17:21 - I move fast, boy, you man it.
17:23 - Right, and the most important, white rum.
17:27 - The affluence of alcohol.
17:29 How much rum is that?
17:30 - About a cup, maybe two.
17:33 You're not sure.
17:34 - Yeah. (laughing)
17:36 - Right, a little splash of butter.
17:40 - I love this sauce.
17:41 (laughing)
17:43 - And blend.
17:46 - Like an ice cream.
17:48 Come, Mike.
17:53 Give me that.
17:54 - Now, you can also,
17:55 some people don't like the pulp in the pumpkin,
17:58 you can always strain it.
18:00 So it'll be extra smooth.
18:01 All right, before we just gonna drop a few cherries
18:04 in the glass.
18:05 - Mostly I like it.
18:10 - I think, man, don't worry.
18:13 - Mike goes.
18:14 - Cheers, man.
18:16 - Cheers, man.
18:17 - Woo, now this one, this one, yeah, yeah, yeah.
18:24 - That's all right, that's all right.
18:25 - Woo, woo, woo.
18:27 - Why, you know, just smiling, you know?
18:29 He like.
18:30 - We've already pulled this one.
18:31 (laughing)
18:34 - I already rubbed it too hard.
18:36 - You can do it more.
18:38 All right, people, here we're going on.
18:40 Turkey on the inside, the rice finish.
18:42 We're gonna take a break.
18:43 When we come back, we're gonna eat and drink
18:46 and see how we food come out.
18:47 We'll be right back.
18:48 Welcome back, everyone.
18:55 So once again, we're making turkey with cranberry sauce
18:59 and we make Christmas rice
19:01 and the pumpkin poncha crepe, right?
19:04 So right now, the food is almost done.
19:07 We have a little bit of time,
19:08 but Mike say it's time to make the cranberry sauce.
19:12 So Mike goes, what we have to do?
19:13 What we need and what we will?
19:14 - Right, so we're going to do cranberry sauce,
19:16 but a little bit different, right?
19:19 We're gonna use some France hot sauce, right?
19:24 So first you put the pan on medium.
19:27 - Medium, I think I went lower than that
19:29 'cause you know the pan.
19:30 - Yeah, get real fast.
19:30 - This is a trap.
19:32 - Right, today we're using a canned cranberry sauce.
19:36 - 'Cause you know cranberry kinda expensive.
19:37 - Yeah, and it's a little difficult to make a sauce.
19:39 Take your time, take your time.
19:42 So you're gonna add it to the pot.
19:44 To come a little liquid.
19:50 - Let me just smell it.
19:51 This thing come on, right, it now come on.
19:53 - Right, we're also going to use some star anise
19:56 from Caribbean flavors.
19:58 Star anise.
19:59 - Star anise.
20:00 That's a real thing?
20:05 - Real thing.
20:05 Real flavor, real flavor.
20:08 - Yeah, I'm gonna add this here.
20:09 I haven't seen this thing hot yet.
20:11 Nope.
20:11 You see?
20:14 - Right, you're gonna add about a quarter cup
20:19 of France hot sauce.
20:22 - This also going to add a little punch to it.
20:25 - Punch!
20:26 - Punch.
20:26 - France red hot wing sauce.
20:30 - It's a little out there, but sweet and tangy.
20:36 Right, just again, everybody just control the heat.
20:39 You don't want too much heat for it to burn.
20:42 It's a nice, even thing.
20:45 It melt.
20:46 Take your time.
20:48 No rush.
20:51 - Give some punch, Akram.
20:52 - So, my course, sauce done.
20:55 - I think it's about done now.
20:58 - Rice done.
21:00 - Yeah.
21:01 - And punch done.
21:02 So, one time, we have to do this one.
21:03 - Yeah, let's go.
21:04 - You're cheating a little bit there, boy.
21:11 - Let people enjoy things.
21:17 (laughing)
21:19 - Take the cuttlery net.
21:29 - You want the cuttlery net?
21:33 It's like a cutlery collar, boy.
21:35 (laughing)
21:36 You realize that?
21:37 (laughing)
21:39 I like it.
21:40 (upbeat music)
21:43 - It's a little jiggly.
22:04 - Ooh, you see those juices, though?
22:06 Oh, God!
22:07 You want some of that product?
22:10 And there you all have it, ladies and gentlemen.
22:24 Turkey.
22:25 What kind of turkey?
22:27 - Baked turkey.
22:28 - Baked turkey.
22:28 (laughing)
22:29 With the cranberry sauce,
22:31 you have the Christmas rice,
22:32 and the pumpkin poncho creme.
22:35 And if you realize what we've done,
22:36 people, in the last part of time,
22:38 this is the second cup of rum, too.
22:40 - Michael, you're going on.
22:45 Take that plate.
22:49 Take my plate.
22:50 Give me your plate.
22:51 It's time to see, ladies and gentlemen,
22:54 how good I am.
22:56 First,
22:59 see what we're gonna have Mike say.
23:02 Watch Mike now, watch Mike now.
23:05 - Michael, want some more rice?
23:07 (laughing)
23:08 I know what is rice, but I don't know what it is.
23:10 - Give me the cranberry and sing.
23:13 - You're cutting, Mike.
23:14 - I'm cutting?
23:15 - Oh, boy.
23:16 - Cutters Express?
23:16 (laughing)
23:19 - Ooh.
23:21 - Mm.
23:22 - Sauce, boy.
23:27 Sauce for your money, boy.
23:28 - Buffalo, the kicker, though?
23:31 - Mm-hmm.
23:31 Sweet and sour.
23:33 - Tangy.
23:34 - Yeah, yeah, yeah.
23:35 - It's really...
23:36 - No, man!
23:39 That rice, boy.
23:43 Wait, Michael.
23:45 You put something else in it.
23:45 I don't want to taste that.
23:46 You just eat it, Mike.
23:48 - Stanis coming good, boy.
23:51 - Yeah, yeah.
23:52 - Right, Michael?
23:54 Well, you know, for me as usual,
23:55 the turkey, textural good, boy.
23:59 The seasoning, everything they put in it,
24:01 the butter mix with the garlic.
24:03 (spoon clinking)
24:05 - You got two dishes, three dishes.
24:08 Punch, 10.
24:09 Rice, turkey.
24:13 Take 10 now, take 10 now.
24:15 You win, you win, you win.
24:17 (speaking in foreign language)
24:21 (speaking in foreign language)
24:27 I like it.
24:28 I mean, I like the point,
24:29 'cause this is the kind of one we knock it on.
24:31 The turkey, the boss, boy.
24:34 - That's one, that's one.
24:35 - 'Cause I'm on it.
24:36 The only one.
24:37 Michael, man, that's sad.
24:38 So, here we go, I'm gonna try again.
24:40 I'm gonna try again.
24:42 - The rice, rice I'll give it a eight.
24:45 (speaking in foreign language)
24:47 - It's in that turkey?
24:48 - Mm-hmm.
24:49 - Turkey, I'll take it at a nine, boy.
24:52 (speaking in foreign language)
24:56 The juicy, flavorful, good to go, good to go.
24:58 - Good to go.
24:59 All right, all right, here we go.
25:00 I'll take a eight and a nine for that.
25:02 I worked hard for that, ladies and gentlemen.
25:04 You know, that's the first time I make turkey, my life.
25:07 And that Christmas rice,
25:08 at least I ate it at a nine.
25:09 It's pretty good.
25:10 Michael, thank you very much today
25:13 for this awesome Christmas menu, brother.
25:15 This is Christmas by you?
25:17 - Yep.
25:18 - Well, here we go now, wait for my invite.
25:19 - Yeah.
25:20 - Okay, this is what we talking about.
25:21 - Say no more, say no more.
25:22 - Ladies and gentlemen, Mike from Cutler's Express.
25:26 And there you all have it, TNT.
25:28 Turkey baked with cranberry sauce, Christmas rice,
25:33 and we had the pumpkin puncher creme.
25:35 So ladies and gentlemen, I hope you all enjoyed.
25:37 I hope you all learned today, like myself.
25:39 First and foremost, we must big up our sponsors, Standards,
25:43 for giving us all these wonderful appliances
25:45 for making this cooking possible.
25:46 Our friends at Caribbean Flavors,
25:48 with all their spices to level up the food.
25:51 Our friends at Champion Chow Mein, yes,
25:53 and their baking powder, always a winner.
25:55 Carnation Milk, yes, people, from a puncher creme.
25:58 Really use it, you should use it too.
26:00 Our friends from Garden Foods,
26:02 with their fresh produce in a bag.
26:04 Try it, you'll see how fresh it is.
26:06 And then we have the President and the Sunflower Butter Spread
26:09 and the English Cheese,
26:10 that we top off every dish that we possibly could with.
26:13 And the France sauce and the Frenchies,
26:15 that is always making food enhance.
26:18 And our friends at School of Practical Accounting,
26:19 where I'm doing my masters online,
26:21 and you can study online too.
26:23 Yes, ladies and gentlemen,
26:24 get internationally certified studying online.
26:27 This is your boy, Chris, like, crazy season two.
26:29 See you next episode, we gone.
26:31 (upbeat music)
26:34 (upbeat music)
26:36 (upbeat music)
26:39 (upbeat music)
26:41 (upbeat music)
26:44 (upbeat music)