- 4 weeks ago
Chef Nikki takes you on a cannabis infused culinary journey to show you how simple implementing medicinal herbs into your meals can be. If you’re not already mesmerized by the tastes, the conversation between Chef Nikki and her special guest Black Thought will surely entertain you!
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LifestyleTranscript
00:00Hello. Hello, everyone. Thanks for coming to this episode of Around the Pot. Tariq and
00:17I will be showing you how to cook with cannabis today. So I have my special friend today,
00:22Black Thought. He is going to be learning with you all. Okay? All right?
00:27Hands on. Hands on. Hands on. So I'm going to try to cover a lot of information in a short
00:33amount of time. So you're definitely going to have to be listening because there's a lot
00:39of little bitty things that you may either want to take notes about or, you know, just
00:46remember. Okay. So can I get a show of hands of how many people smoke weed?
00:53Oh, come on now. Come on now. Come on. Don't act like that. Don't act like that. All right. All right.
01:06Can I get a show of hands on how many people like to enjoy edibles?
01:11Yeah? Okay. All right. Well, we're going to show you how to cook and make your own edibles,
01:20but in a very interesting way. A lot of people don't expect for you to have, like, real food.
01:28And so we're doing real food and not, like, candies and gummies and chocolates like that. All right?
01:34And before I forget, I just want to shout out to my soror, ski-wee, my soror. Ski-wee!
01:41I just had to do that real quick. Get that out of the way. That's the first order of business.
01:45All right. So today we're going to start with showing you how to make cannabis infusions with oil.
01:53So this is a basic, you know, start one. So, like, if you've ever made a college brownie
01:59or never made, like, some sort of thing at home, and oftentimes you might have screwed yourself up
02:05because you used too much flour per oil or per butter, we're going to fix that for you today.
02:12Okay. We have a device that makes it super easy. It's called Ardent. This is also black woman-owned, FYI.
02:20And we'll show you really quickly how to make cannabis infusions at home. All right.
02:26So it used to be in your oven, you could just decarboxylate. This is a very big scientific word.
02:34But to decarb cannabis, you actually have to do a slow and low temperature at 230 to 250 degrees.
02:42So what you want to do is you want to take your raw flour.
02:48So most of the time when you get your flour, it'll look just like this, right?
02:53It'll have a little bit of a terpene profile on there.
02:58Your flour looks just like this, if you're lucky.
03:03If you're lucky. You could get some trash weed.
03:05I'm sorry, Chef. Can you explain what does decarb mean?
03:08Yes. I'm about to explain it.
03:10So decarb means when you take something and you're pulling off the essential oil.
03:16So you're doing a low and slow, but basically it brings the THC or the CBD forward, okay?
03:23So that way, instead of you just going like, boom, let me just throw this in the pot.
03:28But that's a common misconception is that you can just take some weed, mix it in with whatever you're cooking, and that is going to be infused.
03:34Exactly.
03:35Now, you don't want to do that because that way you're, A, going to be rock to the core, okay?
03:41Because your THC levels are going to be super elevated.
03:45All right, with this, we'll take this and we'll decarb.
03:49So in your oven, if you were doing it at home without a device, you would put it on a sheet tray.
03:54And then I don't have, well, yeah, put it, it's a super simple way.
03:58Just take a sheet tray.
04:01Take some parchment paper.
04:03I'm sure a lot of you guys did not know that if you smoke weed, that raw makes parchment paper.
04:07I thought, I thought that was just to roll, like, huge joints.
04:11Nah!
04:13That would be kind of fun, though.
04:14Like, like a whole, that would be, that would be a vibe.
04:19So, yeah, so you would take the parchment paper.
04:23Here we go.
04:25You would just put a little bit down.
04:29And then you would sprinkle your cannabis on top.
04:33And you would set your oven to 250.
04:37And you would pop it in the oven.
04:39But in this case, we've done it in this machine, okay?
04:44Old school, new school.
04:45So this machine is a decarboxylator.
04:48And so what I've got in here is the cannabis has been sitting in here for about 40 minutes.
04:53And you'll notice that it'll kind of start to turn a little bit more brown.
04:57So it's going to look like your old school, like, brick weed for a second.
05:03And then what you're going to do is you're going to add your decarb weed.
05:07Here, let's do this.
05:09Into this device.
05:10The Ardent is super simple because all you've got to do is put your weed here.
05:17All right?
05:18It's kind of like a French press.
05:20Right.
05:20And then you want to stick it down in there.
05:24And all you want to do is add your oil.
05:30This is olive oil.
05:31You can use coconut oil.
05:32You can use butter.
05:33You can use avocado oil.
05:35You can use anything.
05:37So you use the oil to your preference, right?
05:42Can you measure me out two cups of oil, please?
05:44There you are.
05:47Oh.
05:48There we go.
05:56So also, keeping in mind, you don't need an ounce of weed.
06:01You don't need a gram.
06:04You don't need a 3.5.
06:07You don't need any of that.
06:08You just need the smallest amount.
06:10Like, I'm going to show you what looks like 20 milligrams of cannabis.
06:14About that much.
06:16Wow.
06:17Okay?
06:18The misconception.
06:19I have a lot of chefs that call me.
06:21They'll be like, chef, I just made some ice cream.
06:23I soaked a whole ounce of weed in some heavy cream.
06:28And I've been asleep for two, three days.
06:31You don't want to do that.
06:32So this is about the amount.
06:34It's about 20 milligrams right there, okay?
06:38So what we're going to do is we're going to make a lot for the sake of this.
06:42All right?
06:43And then we're going to move past that.
06:45Well, for those of us who are decarving in the oven, what happens?
06:51Like, okay, so is that 250 for what?
06:54Two hours, you say?
06:55250.
06:55This can go 250 for about an hour, okay?
06:59Same thing in your oven.
07:00The old school way, you would decarve in your oven, and then you would transport it to a crackpot.
07:05And then you would take your cannabis, and you would put it in a cheesecloth.
07:11And then you would drop your cheesecloth into your carrier oil, and you would set that on a very low temperature.
07:17And then you would have your oil in a couple hours, right?
07:22And then you would just use it for whatever you want to use it.
07:25But there are really great ways to, if you're very particular on your dosing, there are really great devices that you can buy online.
07:34And the really great devices that you can buy online that will actually measure your percentages of cannabis.
07:42So, in this case, we're using CBD today, and we're going to be, this is 17% CBD.
07:52What is CBD?
07:54So, CBD, yeah, we should start from there.
07:56CBD is non-psychoactive.
07:58That means you can consume CBD and not get high, but you still have the effects for your body.
08:03So, your body will still be relaxed, or if you're addressing pain, or you're addressing anxiety, or you're addressing any other type of ailment, CBD will give you that without the psychoactive components.
08:16Oh, wow.
08:17So, if you want to also, it'll also help you sleep.
08:21My mother often takes CBD for rheumatoid arthritis.
08:25So, that's really helpful for her.
08:27But if you want the effects, the psychoactive effects, the THC is your gal, all right?
08:34So, THC will give you the elevated feeling.
08:38But to be mindful, I want everyone to always think about this as a plant medicine, all right?
08:43I'm always on a mission to explain to people that our condition has been conditioned about cannabis, right?
08:50Everyone thinks that, like, if you smoke weed, you're non-productive, you know, like, you're not going to make anything of yourself.
08:57But here I am, right?
09:00And here is Tariq.
09:01Here we are.
09:01We are highly functioning adults.
09:04And so, I use cannabis for different reasons.
09:06What do you use cannabis for?
09:08I use cannabis just to focus and to be productive in a different way.
09:14I guess for me, I mean, it almost works the way Adderall works for some people.
09:18Oh, for sure.
09:19You know?
09:20For sure.
09:20It gives me laser focus, you know?
09:24It gives me laser focus, too.
09:26I mean, I'm a person that wakes up in the morning and definitely smokes a joint.
09:30Yeah.
09:30For sure.
09:31I smoke and then I wake up.
09:36For sure.
09:38Smoking and then waking up, yes.
09:40At the same time, I think I probably have done that, too.
09:42But it does help stimulate creativity for me.
09:45I mean, I'm also clearly a chef and I'm on my feet 16 to 18 hours a day.
09:50And so, my back, my shoulders get rocked.
09:54And also, because I'm a lady, my cycle tears me up.
09:57So, that is my most highest days of the month.
10:01I, like, I'm barely opening my eyes on one day, barely opening.
10:05But those are things that, to be mindful that this can be something that you can be a young
10:10adult and use and an older adult to use.
10:13There are a lot of seniors switching to cannabis instead of their opioids and other pain medications.
10:21A little bit of small background about me.
10:24I studied pharmaceutical sciences at the Ohio State University for any Ohio people.
10:30But prior to me being a chef, I was in pharmacy.
10:34And I studied drugs, compounding drugs.
10:37And I learned how these things make your body feel.
10:40And I made a very active choice to leave that career to go into food and plant medicine.
10:47Because I want everyone to understand that they have a right to heal from a single source
10:52origin plant.
10:53So, it should not be criminalized because it was really black and brown folks to begin with.
10:57All of the master strains of cannabis, they come from Africa.
11:01Yeah.
11:01On everything, Durban poison, South Africa, okay?
11:06There's so many different strains, master strains, that originated from us.
11:12But then it has been taken and regurgitated and criminalized.
11:16And now they're giving it back to us legally.
11:19Yeah.
11:19That's my little history lesson for us today.
11:21All right.
11:22So, back to this.
11:24We're going to take some oil.
11:26We're going to pour this in the ardent.
11:28The whole two cups?
11:29We're going to pour that in.
11:30You have to hold two cups.
11:36There we go.
11:40There it is.
11:42Okay.
11:43And then we're just going to close this.
11:46And then we're going to plug it up.
11:48And it's going to do its thing while we're cooking, okay?
11:52Let's do this.
11:53So, simply with this device, it's literally three, four buttons, four options to choose.
12:01You can go A1, which is for THC.
12:05You can go A2, which is for CBD.
12:07And then you can go infuse or bake.
12:10The cool thing about this device, you can actually bake edibles inside of here.
12:15Like, they have little cupcakes and different muffins you can just pop in here, like an easy-bake oven, and just go for it.
12:21I'm a little confused, though.
12:22What's that?
12:24You said there's a setting for THC and a setting for CBD.
12:29So, this device, you can determine what it extracts?
12:34You can determine that.
12:35So, all flour contains both?
12:38All flour contains cannabinoids, right?
12:42And some cannabinoids are psychoactive and some aren't.
12:46So, the way you extract the CBD and the THC, it's just slightly different, like, temperature-wise.
12:51That's all.
12:51But can you do, like, what if I want both?
12:55Like, if I want what I'm, you know.
12:57You want, like, a one-to-one ratio?
12:58If I'm, whatever I'm cooking to have, yeah, to be equal parts THC and CBD.
13:03That's a good-ass question.
13:04Excuse me.
13:06One-to-one.
13:07My bad.
13:09So, y'all, one-to-one.
13:10I'm asking for a friend.
13:12But that's real shit.
13:13One-to-one.
13:14So, you have, a lot of times if you go into dispensary, if you're in a legal state, you
13:19can buy products that are one-to-one, three-to-one, two-to-one.
13:23Oh, wow.
13:24So, which means you can have one ratio of CBD and one ratio of THC that can combine for a
13:30maximum effect, okay?
13:32A lot of times in science, we believe that THC is a better push, like, to add a little
13:39bit of THC to just push that a little bit further.
13:43So, I often do a CBD and THC tincture, like a two-to-one.
13:48I like more THC, but then have the nice effects of the CBD.
13:52Right.
13:52Yeah, so you can do that, but I would choose option one for that.
13:55Okay.
13:56Yep.
13:56Okay.
13:57So, that's it.
13:57So, we're going to let that sit and do its thing for a second, and then we're going to
14:00move on to cooking.
14:01All right.
14:02I'm also going to show you guys briefly, let me see if I can, here we go, put this down
14:07here.
14:08There we go.
14:08I'm going to also tell you guys briefly a couple different options of cannabis, because
14:14not all cannabis is created equal when it comes to concentrates.
14:20I don't know if you know, like, do you smoke any concentrates or use any concentrates?
14:25You know, more often than not, I just go pure, you know, straight up, yeah, just straight
14:30flower.
14:31But yeah, you know, sometimes I might do a concentrate, like, you know, a little, a little, a pen.
14:38A pen?
14:39Yeah.
14:40The vape pens are great, because vape pens are concentrates, and you can, you know, get
14:43in out of spaces with those quietly.
14:47So, a couple things.
14:49We have some CBD tinctures.
14:51So, a lot of times you might buy CBD and THC tinctures.
14:55They're really small, concentrated amounts that you could just take a little drop under
15:00your tongue, or you can add it to food, right?
15:03So, that's what you have.
15:04Your tinctures, they're usually suspended in either an oil base or an alcohol base, all
15:09right?
15:10Another thing that you have, concentrate-wise, are called dabs.
15:15Right.
15:16So, dabs are a little bit more aggressive.
15:19There are concentrates that have been broken down, and the different types of dabs are,
15:24like, shatter, crumble, wax.
15:28Yeah.
15:28You have all of these different types of sticky substances that are heavily concentrated that
15:34will get you way higher faster.
15:36Yeah.
15:37Yeah.
15:37With the dabs and stuff, it's more difficult to sort of, to gauge exactly how much you're
15:45ingesting, right?
15:46It can be, if you're going to actually by mouth ingest them, then yes.
15:53If you're going to smoke them and you just put it in a dab rig, then you can inhale that
15:58vapors.
15:58But if you're going to ingest it and put it into an amount of food, it is literally the
16:03most minuscule amount.
16:05Yeah.
16:05It's like an eighth of a teaspoon.
16:08Wow.
16:08Okay?
16:09It's very small.
16:10Now, if I'm looking for tinctures, am I looking, like, which is better?
16:16Is it better to find one with oil-based or alcohol-based, or does it not matter?
16:20Yeah, to me, I mean, if you're using it in food, I prefer oil-based.
16:24Okay.
16:24If you're using it and just as, like, a one-off, like, I just need a couple tinctures and drops,
16:30the alcohol is fine.
16:31Okay.
16:31But it's a little bit more of a punch on the alcohol side.
16:34Right.
16:34You know what I mean?
16:35Another interesting thing that we have in the cannabis space, they're called isolates and
16:41distillates, okay?
16:44Distillates is another form of concentrate that is very thick and very viscous that you have
16:49to use heat to make it dissipate.
16:51An isolate is something that's more powder, and I have an example of an isolate, but this
16:57is actually a water-soluble nanopowder, all right?
17:01I'm going to, like, get real scientific for two seconds.
17:05So this nanopowder is CBD, right?
17:07And you only need a little bit of it, but this is water-soluble.
17:12Traditionally, THC and cannabis is not water-soluble because it's an oil base.
17:17And so when you make something with cannabis, you have to include it into an oil carrier, like
17:22a butter or coconut oil.
17:24But this is a little bit different because all you've got to do is put a little bit
17:28of this in water and shake it up, and it dissipates.
17:32And so this is my little magic powder.
17:33Wow, it's like cannabis Kool-Aid.
17:36Yeah, it is.
17:37It is.
17:38It is.
17:39It does look a little, like, weird.
17:41A couple people were like, that's not something else.
17:43I'm like, no, it's definitely just regular THC powder.
17:48For sure, the airport, they were like, okay.
17:50Anyway, so, but anyway, but this is a cool thing because now you can add this to anything.
17:57You could be sitting at your dinner table with friends, and you could just be like, girl,
18:01let me just put a little, and you're done.
18:04And then next thing you know, you'll be high in, like, no, 15 minutes.
18:07The difference is that regular edibles are 45 to 60 minutes.
18:1245 to 60 minutes on the onset, the nano powder is 15 minutes, 10 to 15 minutes.
18:20And so now you don't have to keep going back and eating more.
18:23I'm scared of that powder.
18:24I think I'm going to keep going back.
18:27It's the nano for me.
18:29It's the nano.
18:30For sure it's the nano.
18:32Let me tell you what nano really means.
18:34So nanotechnology or bioavailability, that means it bypasses your liver.
18:39That's why it goes so fast.
18:42Oh, wow.
18:42So once you consume it, it'll go straight to your bloodstream.
18:46Yeah.
18:46Yeah, that's why you get higher faster.
18:48Wow.
18:49But then I got a little fail safe.
18:51If for some reason you ever get too high and you know me or you know how to find me,
18:55there's a product called Undo.
18:58It's called Unblaze the Haze.
19:00So you can get unhigh in about 25 minutes if you felt like you were way too high.
19:06It was way too high.
19:08Just hold on to the rest of these.
19:11Just hold on to them, yeah.
19:12But these are really cool, though.
19:14I also encourage people that even if you feel like you're a lightweaver, you just don't know,
19:18or maybe you got too high and you got to have a phone call or a conference call or something
19:22like that, or you got to go see your mom or something.
19:26Undo, okay?
19:28Unblaze the Haze.
19:29But these are important for me.
19:30When I have events and I have guests that overconsume, I just give them that.
19:34They're back up with a glass of water and about 25, so we're good there.
19:38All right.
19:39So let's move on to this food portion.
19:41You ready to cook?
19:41Yeah.
19:42All right.
19:42So as we're waiting for our products to develop, we're going to make some collard greens because
19:51we got to get those done first.
19:53Today I'm going to do a vegan collard green.
19:56They're creamed collard greens, which is going to be a little bit different.
20:00So I know all the aunties and grandmas are probably giving me a side eye right now.
20:07And they're vegan, so.
20:08So creamed, that's sort of like what people do with spinach, right?
20:11Yeah.
20:12So like creamed spinach, but with collard greens, also using coconut milk.
20:18Without dairy.
20:19Right.
20:19Yeah.
20:19Mm-hmm.
20:20So we're going to start real quick.
20:22We're just kind of getting our broth going so we can move on to fish.
20:26All right.
20:27So let me get you going.
20:31What I'm actually doing really quickly, just so I can, for the sake of time, I'm going to
20:36make some quick olive oil with the nano powder so we can use in the pan.
20:47I'll show you how easy that is.
20:50Oh, that's not even the top.
20:53There we go.
20:57Now, Chef, are your recipes, like, published someplace?
21:02Like, is there a place that folks could actually refer to the, you know, like, to do this by
21:08the book?
21:09They can, actually.
21:10I do have a book that will be coming out soon.
21:13Yeah.
21:13But I do have a recipe book that will be coming out soon.
21:15I do feature a lot of things online.
21:17Okay.
21:18A lot of demos.
21:19But a lot of my recipes and demos can be found on WeedMaps.com.
21:24So, yeah, I'm one of the only chefs that does a lot of cannabis demos for WeedMaps.
21:30If you don't know what WeedMaps is, it's a really cool app that if you're in a legal or
21:35recreational adult market, you can find your dispensary or anything from that app.
21:40All the things.
21:41So, all that.
21:42So, let's see how we were getting our little oil together.
21:45So, can you just put me a little bit of oil in this pan and I'm going to line you up with
21:50some other things.
21:51So, we're going to saute some onions first.
21:55Good, good, good.
21:57That'll dissipate a little bit.
21:58If you can throw some onions in there for me.
21:59All of these?
22:00Just about half of them.
22:06There we go.
22:07Now, Tariq, you can cook, right?
22:11Yeah.
22:11What's your favorite thing to cook at home?
22:13Oh, man, my favorite thing to cook at home.
22:16I don't know, man.
22:17I just, I like to cook anything.
22:19I think I like, I like the grill a lot.
22:20But, yeah, I like, I'm, you know, I just, I do my thing.
22:22So, you're a grill guy?
22:24I wouldn't know.
22:25I don't want to, you know.
22:26You got a smoker?
22:27Put myself in a box.
22:28Yeah?
22:29Yeah, yeah, I got a smoker.
22:29You got a smoker?
22:30Yeah.
22:31That takes a lot of, I mean, it's a lot of preparation for smoking in the grill.
22:34Absolutely.
22:34Preparation, patience.
22:35Let me just move those around for me a little bit.
22:38Let me do it with this guy.
22:39All right, cool.
22:39So, the cream collard greens, the recipe is a little bit of oil down.
22:44You're going to start like how you make your regular collard greens.
22:48Typically, I just put a little bit of oil and onions.
22:51And then we're going to add some lemongrass and some ginger paste.
22:56Okay.
22:57All right.
22:59So, this is your lemongrass.
23:03You're using all of this?
23:05Yep.
23:05All of the lemongrass.
23:08I'm going to move to this side of you so I can pass you things.
23:13All right.
23:13So, we have our lemongrass down.
23:16And then we're going to put a little bit of ginger paste.
23:20There you go.
23:22I'm going to turn this up just a little bit.
23:24All right.
23:28Cool.
23:30So, we're doing this just for aromatics at first.
23:34You know, when you saute ginger, onions, and lemongrass, it's going to give off a nice little vibe.
23:40All right.
23:42All right.
23:42Is that going good?
23:44There we go.
23:44Yeah, it's going.
23:45Cool.
23:46All right.
23:47And so, while that's going, typically, you want to saute that for about five minutes.
23:53And then we're going to add the coconut milk.
23:56I'm looking for my coconut milk.
23:58It's right here.
23:59All right.
24:03So, we're going to add this coconut milk.
24:06And then we're going to get a little broth going.
24:09Now, there's all different types of coconut milk.
24:13What sort of coconut milk are you using?
24:15Yeah.
24:15Unsweetened coconut milk.
24:17Do not use sweetened coconut milk.
24:19You're ruining it for everybody.
24:20What happens?
24:21Suppose you open the coconut milk and it seems to be solid.
24:27So, if it seems to be solid, right underneath there is the oil, I mean, is the coconut, the liquid.
24:33So, you just want to mix that up.
24:34Just break it up?
24:35Yeah.
24:35You just want to break that up in there.
24:36I'll just stir that up a little bit.
24:38Cool.
24:39And this, all of this coconut milk?
24:40All of that.
24:43And also, we're going to use some vegan broth.
24:48Let me see.
24:49Where are they?
24:50Here we go.
24:51This is just, there's a product that I prefer to use called Not Chicken.
24:55It's like a vegan broth cube.
24:59Yeah.
24:59But it tastes like chicken.
25:00All right.
25:00That's kind of like my secret to vegan collard greens, if anybody ever wanted to know.
25:05So, we're going to use a little bit of these.
25:07This is just a little bit of the same thing.
25:09It's just granulated.
25:12All right.
25:13We're going to get that simmered a little bit.
25:16All right.
25:16And then we're going to add just a little bit of seasoning.
25:19Smells like Thai food.
25:22Yep.
25:22So, I did my culinary studies in Thailand.
25:25So, I have, I'm a little bit more prone to do Asian stuff.
25:29I don't know.
25:30Sometimes, like, I channel my Asian ancestors if I had them.
25:34I don't know where they're at, but we connected somewhere.
25:37So, I like to do a fusion of Asian Thai cuisine mixed with a little bit of African, Caribbean,
25:46Black American, Black American.
25:48That's what I thought.
25:49Like it says, yeah.
25:50I don't know.
25:50Let's see.
25:53We might have some user air.
25:55I'm used to cooking with gas.
25:57It's a little different.
25:58They won't let us have gas in here.
26:02All right.
26:03It's definitely cooking.
26:04It's definitely cooking.
26:05I just need it a little hotter.
26:07Maybe if I can get a stage hand to come up here and assist us in just a second.
26:10All right.
26:11So, we have a little bit of extra coconut here.
26:17All right.
26:18Just going to stir that up some more.
26:21All right.
26:21Let's add some black pepper.
26:23Let's add some salt.
26:25Let's add some garlic powder.
26:28I also have minced garlic.
26:30Put a little bit of that in there.
26:31There we go.
26:34It's smelling right.
26:35It's going to smell nice.
26:36So, the thing about broth, I like a good broth.
26:40I'm a broth girl.
26:41But I like to make sure that's right before I fold in the collard greens.
26:44Yeah.
26:45Because you ever had somebody's collard greens and you were just like, did they season the
26:50water or not?
26:51That is so important.
26:53Yeah.
26:54It's so important for you to make sure the water is, like, nice and seasoned.
26:58All right.
26:59Can you add a little bit of this garlic?
27:03There you go.
27:06Oh, this is pretty solid.
27:07I need, like, a little.
27:08I got you.
27:08Oh, yeah.
27:11It kind of got a little moist.
27:12It's warm up here.
27:14There we go.
27:16The granulated garlic.
27:17Let me get about four pinches of salt.
27:21And you can throw all of that pepper in there.
27:24Another thing that I like to use to help push the broth along a little bit more is coconut
27:30aminos or liquid aminos.
27:33Okay?
27:33All right.
27:33So we're going to put a little bit of liquid aminos in here.
27:36Liquid aminos, it tastes sort of like soy sauce, right?
27:38It tastes sort of like soy sauce, yeah.
27:40But it doesn't have the same.
27:42It's not the same.
27:43Right.
27:43But coconut aminos, I like because it's a tiny bit sweeter.
27:47Just a tinch.
27:48Just a tinch.
27:48Just a tinch.
27:49We're going to add a little bit of aminos in there.
27:52Cool.
27:54All right.
27:56Is my broth going?
27:58It's going.
28:00All right.
28:01So while Tariq is working on that, I'm going to get these collard greens out.
28:07Oh, this smells so good.
28:09It's going to be a very interesting dish because we're going to add, we're going to fold kimchi
28:13into this at the end.
28:15So it'll give you a couple different extra vibes.
28:20So for the collard greens, I already have mine pre-cut, but I just chiffonade these in about
28:26an inch so they're not like, you know, your standard collard green size.
28:29They don't need to be too thin.
28:31Do you take the, like, the large veins out of your collard greens?
28:35Yeah.
28:35I take them out.
28:36I mean, I take them out just, you know, for presentation-wise.
28:40I'll still eat them.
28:41If somebody cuts, I like all of that.
28:43Yeah.
28:43Yeah, I'm going to eat the whole thing.
28:46So, well, with these collard greens, once this gets incorporated, we got a little bit
28:51more boil on here.
28:53We're just going to incorporate these greens, and then we're going to talk about fish and
28:57some other stuff.
28:59So it's kind of, it's looking good, right?
29:01Yeah, it's smelling really good.
29:02Yeah, and so we've already got our CBD down in there.
29:04So that is actually our part of our infusion.
29:07We did that first.
29:08The CBD down.
29:09So, like, looking at this amount of broth, suppose I just ate this as a bowl of soup.
29:15As you could.
29:16I mean, how, would I, would I be...
29:18You want to taste it now?
29:19Would I still be fully functional for the rest of the day?
29:21Yeah, you would be fully functional.
29:23Yeah, I'd love to taste it.
29:24Yeah, taste it.
29:25Here's a tasting spoon.
29:30It's going to get there.
29:30Let me know if it needs something.
29:35It's on its way.
29:35God!
29:36Say no.
29:36Okay.
29:38It's really good.
29:39All right.
29:39Yeah, it's on its way.
29:41Yeah.
29:41I'm just trying to get this thing a little bit hotter, but it's not trying to work with
29:45me.
29:45Let's see.
29:45It's a little bright, a little sweet.
29:47Yeah.
29:47A little spicy.
29:48It's good.
29:48Let's see.
29:48Let me see.
29:53Yeah.
29:55See?
29:55Once those greens get in there.
29:56It's on its way.
29:57Yeah.
29:58Actually, we really did the damn thing with that, that quick.
30:00I'm going to be honest with you.
30:02It's really Tariq.
30:03I might have to...
30:04Can I hire you as a sous chef?
30:06Oh, hey, I'm here.
30:07Are you books for the rest of the year?
30:08Nah, I'll move some stuff around for you.
30:10Okay, cool, cool, cool.
30:11All right.
30:12So, if we can just start bringing these collard greens into here.
30:15And how much greens is this?
30:16So, this is about four bunches of greens, but we're not going to use all of them in
30:21here.
30:21Okay, okay.
30:21So, I'm just going to have you do about half of that.
30:23Okay.
30:24Okay.
30:31So, at any point in time, have you ever tried to cook infused food at home?
30:35I feel like I have, and it didn't work out so well.
30:39Why is that?
30:39Um, because I was of the, you know, I was one of those people who thought that you could
30:45just put weed into whatever it is that you were making.
30:47I think we probably made some brownies and stuff before realizing that you had to sort
30:51of do a concentrate butter.
30:54Mm-hmm.
30:54Um, and then once we found that out, I may have tried it, you know, once or twice.
30:57Once or twice?
30:58Yeah, I'm just, I'm like, I'd rather just smoke.
31:00Yeah.
31:01You know?
31:01Oh, sorry.
31:07I was like, dude, I know this is working.
31:10All right, we're back in business, y'all.
31:12All right, sweet.
31:13What do you think?
31:14Um, yeah, I think this is perfect.
31:18Once we get a nice little simmer on that, we'll be in business.
31:21Okay.
31:21So, but I think that, like, oftentimes I do a lot of quote unquote, like what I call,
31:29like to call R&D, which is basically I'm just cooking stuff and getting high at home all
31:34the time.
31:34Um, but there's a lot of trial and error for myself.
31:39You know, in order for me to even get on this stage to talk to you all, I probably,
31:44have been high out of my mind times a thousand.
31:49But that has led me to greater understanding of the plan.
31:52Right.
31:52Somebody's got to do it like you.
31:54I'm my own test dummy.
31:56I'm my own test dummy.
31:57I love that.
31:58All right, while we're working on this, we're going to get the fish out.
32:02All right.
32:03So, one of my favorite fish to put on the grill or to smoke is red snapper.
32:10Um, and red snapper to me, it just gives all the vibes.
32:15Yeah.
32:15I don't know what it is.
32:17It's just one of my favorites.
32:18Red snapper is a fish lover's fish.
32:20Yeah.
32:21For sure.
32:21Do you remember when you came over to Dave's house that I made that, uh, black, was that
32:27I made black cod or I made some?
32:29Oh, yeah.
32:30Chilean sea bass.
32:31That's what it was.
32:32Yeah.
32:32So, one time, one time Tariq's over at the house, I work for Dave Chappelle, so him and
32:39Naomi Campbell came over for, like, it was a holiday time or something like that.
32:42It was right around, it was Easter weekend or something.
32:44It was right around Easter weekend.
32:46And I remember I made this fish.
32:47Fish is my jam.
32:48And I made this fish.
32:50And he looked at me and was like, yep.
32:54I mean, because, and first of all, Naomi Campbell said to me, do I need to bring my spices?
32:59And I was like, girl, why would you do me like that?
33:02I'm going to make sure you're good.
33:03She didn't think I could cook.
33:04No, she's just on her African zone, like, look.
33:06She thought I was going to make very bland food, and I do not.
33:10All right.
33:11So, let's talk about this snapper.
33:15I got two snappers that we're going to work with underneath here.
33:17Okay.
33:20We're doing whole snappers.
33:22Pretty fish.
33:23All right.
33:24These snappers have definitely been scaled a little bit.
33:30Are you okay with using your bare hands, or do you like gloves?
33:33I'm fine.
33:34Okay, cool.
33:41Actually, there's gloves right here.
33:43Okay.
33:44That way we don't have fish hands.
33:46I didn't get my nails done, but I'm going to wear some gloves.
33:49Wouldn't be the first time.
33:51Okay.
33:51Let's do this.
33:54Now, is this fish already filleted?
33:58Is it already filleted?
34:00Yeah.
34:00No.
34:00Like, is it?
34:01It's whole.
34:02The guts are out.
34:03Is that what we're about to do?
34:04No, the guts are out.
34:05I mean, it's clean.
34:06Oh, the guts are out.
34:06Yeah, it's clean.
34:08Yep.
34:09It's fully clean.
34:12Let me get another knife.
34:19There we go.
34:20So, typically, when I make anything jerk, I usually like to marinate it for a little bit.
34:30Okay.
34:31I like to season it, and I like to marinate it for, I don't know, maybe a couple hours.
34:36If I have time for overnight, even better.
34:38Was that fish man in it?
34:40The one that we have that'll come out.
34:42Yeah, yeah, yeah, yeah, yeah.
34:44Magic.
34:45Magic.
34:45The magic of TV.
34:47Where's my little spoon I'm using for this?
34:49Oh, you want to?
34:50Here.
34:51Got you.
34:53All right.
34:54So, we're going to start prepping our fish.
34:56We're going to use the raw parchment paper.
34:58If you have a smoker, fantastic.
35:01If you don't have a smoker, you can put it in the oven.
35:05And the little hack to give it a little smoke is either use smoked salt or liquid smoke.
35:13That's always a good thing.
35:14The liquid smoke's super easy to buy.
35:16You can buy at any grocery store and you just put a little bit.
35:18I prefer, you know, like the smoked salt or, you know, even the smoked pepper.
35:23Yeah.
35:23Something that already has the smoked flavor over the liquid smoke.
35:27Yeah.
35:27Because, like, what is that?
35:28Like, what would be in that liquid smoke?
35:32To be honest with you, I don't know.
35:33Yeah, I'm good on that.
35:35And it's like just one little drop and, like, the whole house is smoking.
35:39Yeah, it is.
35:40It is.
35:41I know.
35:41It is.
35:42I mean, liquid smoke has been in every culinary kitchen across the country.
35:46You just, as a last little, like, I need a little extra.
35:50Yeah.
35:50But if you have that smoked salt, the artisanal salts are great.
35:54They got black smoked salt, black lava smoked salt, rosemary smoked salt, truffle smoked salt.
35:58Yeah, yeah.
35:59You really can go crazy on the smoked salt.
36:01Okay.
36:01Using our parchment paper.
36:03You want to grab a fish, put it on one, which fish you want to work on.
36:09I'll take this guy.
36:10Is that your guy?
36:12All right.
36:13All right.
36:13Our collard greens are going.
36:15We actually can add a little bit more greens to this.
36:19Okay.
36:20Yeah.
36:21Let's do that.
36:22All right.
36:29You guys good so far?
36:32Thumbs up if you've learned something.
36:33Just a little bit.
36:34All right.
36:35Cool.
36:36And actually, we do have some things to give away.
36:41So if you want to stick around, I'm giving away two Arden devices and a bunch of different
36:47raw things like raw cones, papers, rolling trays.
36:50I got all your swag.
36:55All right.
36:56And if you ever wanted to look up the Arden, it's A-R-D-E-N-T on Google.
37:03If you put in the code Arden, it'll give you 30% off if you don't win a device today.
37:09All right.
37:11You got your murder gloves on?
37:13Yeah, right?
37:14I call these murder gloves.
37:17Because they're the best gloves in the kitchen, but it looks like we're about to go commit
37:21crimes.
37:22All right.
37:24All right.
37:25We got parchment paper here.
37:31Cool.
37:33Your fish, my fish.
37:35Mm-hmm.
37:36All right.
37:36We have jerk seasoning.
37:38And we have jerk sauce.
37:41I'm going to use both.
37:42Can I get somebody to bring me the jerk seasoning because it is not up here, but we'll get it.
37:52All right.
37:53I do like to start with a...
37:56Sorry, I had to taste that.
37:58That is not jerk seasoning.
38:00I had to make sure.
38:01What is it?
38:02It is...
38:03Is that the chili?
38:05Yeah.
38:06It is.
38:07But I don't need it.
38:10Actually, I don't need it.
38:11I just need the jerk seasoning.
38:12So we'll wait for our stage person to get it.
38:15But we do have some scales on there.
38:16If you want to just gently remove some of these scales off.
38:19There's a few left.
38:20If you don't know how to descale fish, I mean, it's always easy with a quick knife.
38:34And just scrape up.
38:43See that?
38:43We had a few of them left.
38:44If you can do it ahead of time, make sure you get your fishmonger or whoever is at your fish market just to descale.
38:53We got most of them, though.
38:55It's pretty solid.
38:56Yeah, this is good.
38:57All right.
38:59All right.
38:59All right.
39:00So jerk seasoning, I like to just literally, liberally sprinkle this with the dry seasoning, okay?
39:07So we're going to go crazy dry.
39:08You go just the outside or inside?
39:10Nah, I'm everything.
39:11I'm inside.
39:12I put a little bit of in.
39:14I also, hold on, we forgot to score our fish, but we can still do it.
39:20I also like, yeah, I like to season heavily.
39:27And honest with you, I mean, it might seem like you're overseasoning, but you'll trust me on it.
39:34Can you tell us about scoring the fish?
39:36Like, what does that do?
39:37So I'm just kind of aerating the fish.
39:39So basically, all the flavors start to saturate, and when you're smoking it, the flavors go through and through, and the heat is also equally distributed.
39:49So you just make a few slits.
39:53I just make a few slits.
39:54You can do crosses.
39:55You can do slits.
39:56And don't ever be afraid of whole fish.
40:00Sometimes people think whole fish is really daunting, and it's really not.
40:04It might be the eyes.
40:05I don't know.
40:08It's the eyes.
40:09The best part of whole fish, to me, is that it's like the cheek.
40:19Oh, the cheek goes crazy.
40:21Okay.
40:22Especially in a stew, the cheek, all that jowl meat, it's really tasty.
40:29It should be busting.
40:29When you keep the head on, it adds flavor.
40:31It's just like when you keep the bones in chicken.
40:33It's the flavor.
40:34The bones in beef, it's the flavor.
40:36So, and that adds a lot.
40:38All right, we went crazy on this.
40:40Let's go even crazier.
40:43All right, and then here's your jerk seasoning.
40:46We're going to add wet and dry.
40:48Okay.
40:52And the jerk seasoning, sometimes I add a little bit of extra pinch of salt.
40:57Just a little bit.
40:58There's a lot of, like, cumin and other things in here.
41:02If you want, when you're at home, if you do your fish this way,
41:06you can always, like, stuff the inside of the fish with fresh herbs,
41:10like some thyme, some lemon, things like that,
41:15while you're smoking it to give it some flavor.
41:19Yeah, that's it.
41:23And just go crazy with it.
41:26All right, here you go.
41:27Can't go too crazy.
41:28Like, I'm trying to go crazy controlled.
41:29Hey, I forgot.
41:30I mean, this is the cooking version of when you come to the cookout with all white on it,
41:36you got to eat all your chicken wings like this.
41:37Just like that.
41:39Cooking like that.
41:40Okay, for me, I'm just going to go like this.
41:44And then I like to just massage.
41:47I like to give it a little DJ on the cup.
41:49A little DJ on the cup.
41:50A little DJ massage.
41:51So, get in there real, and get in on that inside.
41:57All up in that cavity.
41:58All up in the cavity.
42:00I honestly think that cooking is better with your hands.
42:03I know we have to use utensils.
42:05Like, when I make mac and cheese, it's better to go like this,
42:09because you got, it's a sound you're listening for, okay?
42:12You got to have that little sound.
42:14I'm not going to say what the sound reminds you of,
42:16but it's the sound.
42:17That squishy sound.
42:19And make sure you get in there,
42:21and you get incorporating all of that.
42:24So, that's what you're looking for, is that sound.
42:26All right, so these snappers are looking pretty good,
42:29and they're looking like they're perfect for the oven.
42:31So, let's do Dr. Glove takeoffs.
42:35I'm going to help you.
42:36You got it?
42:39There you go.
42:42Yeah.
42:43Got it?
42:47All right, I'll take your gloves here.
42:50All right, so we're going to take these
42:51and get these back in a smoker.
42:54The smoker is on in the back at about 170,
43:00I think 175 degrees.
43:02We've been smoking fish for about an hour and a half or two,
43:07and then we'll get those back out in a second.
43:09How are we doing on our greens?
43:11Looking good, smelling good.
43:12Man, did it go down on this?
43:13It keeps turning off.
43:17This is going to make me fight this thing in two seconds.
43:22They're cooking, though.
43:23They are cooking.
43:25All right, we're in here.
43:26And I'm also of the thought process that not every vegetable has to be cooked all the way down.
43:39Absolutely.
43:40Yeah.
43:40I, too, am of that thought process.
43:42It's okay to, like, you know, back in the day, not back in the day, even today,
43:46if I make greens for my family, they're definitely expecting me to cook all day.
43:52All day.
43:53Let's leave a couple of the nutrients still in there.
43:55It doesn't take that long to make greens, for sure.
43:57I mean, I know oftentimes people like to let them soak for hours,
44:01and there's so many different soaking methods.
44:03What takes a lot of people, you know, what eats up your time is when you're cooking your greens with meat.
44:08It's like it's getting the, you know, the preparation of the meat that you're going to put into the greens.
44:13Because if I use smoked turkey, I'm going to let that simmer for sometimes up to an hour,
44:19like 45 minutes to an hour, that's that season your water, for sure.
44:25But this is going to be a little different.
44:27These are still going to be a little bit more green, a little bit more crisp, okay?
44:31Yeah, we're in business now.
44:32You think we should add more collars?
44:34I think we're all right.
44:37What do you think?
44:40Like, I don't want them to absorb all the coconut milk.
44:43Nah, but we're going to reconstitute it with a little bit of coconut milk at the end.
44:46Oh, okay.
44:47Yeah.
44:47So let me get a handful.
44:48Oh, let me get a handful.
44:53All right.
44:56So with the snapper, we're going to have the magic of we've already had some done.
45:03We're going to bring that up in just a little bit.
45:05Here's your spoon to stir.
45:06So, but in general, like, at any point, have you ever had a moment where you were like,
45:15maybe I can make some infused things home and just to store them up?
45:21Or do you typically do them as needed?
45:24I think I do them as needed.
45:26Yeah.
45:26You know, like my track record with infused things, I think I've been pretty good making tees.
45:33Tees.
45:33You know, which I think is one of the easier ways to infuse, like, whatever it is.
45:37It's a really good, easy way.
45:38It's just like, yeah, hot water and to let it steep.
45:40Yeah.
45:41So that's what works for me.
45:42Yeah.
45:43And that's what I tend to do at home.
45:44I do it.
45:45I've done it with weed.
45:46I've done it with mushrooms.
45:47Yeah.
45:48Okay.
45:48Mushrooms.
45:49I'm a mushroom gal.
45:50Yeah.
45:51Yeah.
45:51That's a different essence fest.
45:53Right.
45:53It's a different demo for y'all.
45:55It's a different demo in, like, five years.
45:59But, yeah.
46:00I mean, mushrooms is in the classification of plant medicine.
46:03Yeah.
46:04And we're talking about single-source origin mushrooms.
46:07But a lot of times, mushrooms are not all psychoactive.
46:11I mean, you have reishi and lion's mane and turkey tail and quarterceps.
46:15You have all of those that actually help your neuroplasticity of your body.
46:19Yeah.
46:19And help your alertness, your wellness.
46:21Your gut health, all sorts of stuff.
46:22Your gut health, all that stuff.
46:23So, but the psychoactive mushrooms, those are really my favorite.
46:28But I like to use those more in, like, a meditative, like, thoughtful, creative way.
46:36Same.
46:37And more in reverence for the plant.
46:39I think that if we approach things as a respect for the plant versus, like, an abuse of the plant.
46:46These look done to me.
46:48Yeah.
46:48They're getting there.
46:49Then we have a little different idea of how to, like, you know, like, sit with them.
46:54And a lot of times, when I smoke, I may just sit and meditate.
46:59Yeah.
46:59Or I like to sit in the sun.
47:01There's something about the sun and weed, and I'm like, oh, like, I've ascended into a place.
47:07I don't know.
47:07But, like, those are really fun things to do.
47:10So, in general, what is your favorite thing to cook at home?
47:14Man, my favorite thing to cook at home, I like, you know, making a roast chicken or something like that.
47:21You know, I like making a whole turkey.
47:23I try a different way every time.
47:25I think I've gotten that down to a science.
47:27A whole turkey.
47:28Yeah.
47:28I do it, you know, spatchcock just on the grates of the oven, like, on the oven grill with a drip pan underneath with aromatics and stuff.
47:38When you use it for your aromatics, are we using citrus, herbs?
47:41Whatever I have.
47:42But always, you know, like, some citrus, some dry herbs.
47:45All of those things.
47:46You know, whatever vegetables I have.
47:47Yeah.
47:48Yeah.
47:48I'm going to take my apron off.
47:49I think I always use, like, a bright pepper.
47:52Like, I use Aleppo pepper a lot.
47:55Ooh, Aleppo is a nice one.
47:57Yeah, so that's one of my secret ingredients for the turkey.
48:00And spatchcock, for anyone who doesn't know, is, like, when you break the bone of a poultry, like a chicken or a turkey or a Cornish hen, and you break it and you flatten it.
48:12It's when you butterfly a bird so that it cooks faster.
48:16Yep.
48:17So look at this.
48:19Look what we have here.
48:21Those fish grew and everything.
48:22They got grew.
48:23That's crazy.
48:24Man, so.
48:26So, actually, I had sent them back there to the fish nursery, and they tripled in size.
48:32Nice.
48:33And they tripled in size.
48:34So while we're going to do, waiting for this to cool down a little bit, I'm going to make a little sauce to go on top of this.
48:40Okay.
48:41So I like to make a little tiger sauce.
48:43And tiger sauce is really, like, a spicy, sweet sauce.
48:48Let me get you this bowl.
48:50Hold that bowl for me.
48:55Tiger sauce, we're going to use sweet chili sauce.
49:00I'm going to bring it over here.
49:01So I got about two cups of sweet chili sauce right here.
49:06I'm going to add that.
49:09And I'm going to add some sriracha.
49:12Okay.
49:14And a little bit of sriracha.
49:17Cool.
49:19And then if I could have you mix that up for me.
49:24And so we're going to work on dressing this fish in two seconds.
49:36Smells so good.
49:37Super good.
49:38So in this one, we're still waiting on our cannabis to decarb.
49:42But I'm going to use one of these tinctures in here.
49:46Let's use the flex tincture.
49:53I feel like that's what we're doing is we're flexing a little bit.
49:56So I'm going to put a couple drops in here.
49:59Now, if you wanted to, if you already had your oil and already things done, you can infuse the fish before it goes into the smoker.
50:07And I'm literally simply showing you that it does not have to be candy.
50:13Okay.
50:14I don't want to sit around and eat candy all day.
50:16Right.
50:17You know what I mean?
50:17I don't want to sit around and eat gummies and chocolate.
50:20I'm trying to maintain my girlish figure.
50:22Yeah, I'm not a candy dude, but some jerk chicken or something.
50:26Right.
50:26Now we're talking.
50:27Now we're talking.
50:28So we're going to put a couple drops of this flex tonic in here.
50:32This flex tonic is geared towards balance and mending.
50:37Okay.
50:37Okay.
50:38Mix that up.
50:39And we're going to put it into one of these guys.
50:47All right.
50:48Do you want to taste this tiger sauce?
50:49Make sure it's okay.
50:52I'm going to give you a little taste.
50:53I'm going to give you a sneak peek.
50:55So that way you tell me if this is balanced or not.
51:00All right.
51:01All right.
51:04Taste that and let me know.
51:05That whole thing is for you.
51:06It's going crazy, right?
51:14You see?
51:15Wow.
51:16Not the walk off stage.
51:17That's a mic drop.
51:18That is a mic drop.
51:19Love it.
51:21Hold on.
51:22I need to kind of cut this.
51:27There we go.
51:28I had to cut the top of my squeeze bottle so my sauce didn't get jammed in there.
51:33All right.
51:34Let's make this easy for you.
51:43I'm doing this especially because you got on your cream.
51:48Yeah.
51:50So we're not making a mess.
51:51So with the tiger sauce, all I like to do is just drizzle a little bit of this off top.
51:58Kind of go crazy right here.
52:00And then the rest of this is we're going to be garnishing.
52:10All right.
52:12So you ever heard of furikake?
52:14No.
52:14All right.
52:16I have a little thing, a little new thing.
52:19Furikake is a Japanese rice seasoning.
52:22And it has like a little bit of nori crunch.
52:28It has sesame seeds.
52:29It has a lot of different cool things.
52:31So I just like to go crazy with the furikake.
52:33So if you just sprinkle this super liberally, all over that.
52:42Go crazy.
52:43Heavy shakes.
52:45Yes.
52:46Give it.
52:46Give it.
52:47Give me all of it.
52:50Wow.
52:52All right.
52:53And then we have some scallions we're going to put on top of there.
52:58Cool, cool.
53:01Just go crazy on that.
53:02These are just scallions cut on the bias.
53:08Yeah, that's looking great.
53:10And we're going to have a little bit of cilantro at the end.
53:13Just some pulled cilantro.
53:15There you go.
53:18This looks good as hell to me.
53:19I don't know about y'all.
53:20Looks so good.
53:22I don't know if you can see it.
53:23I'm going to show it to you in two seconds.
53:25Okay.
53:25See that?
53:26And then we place this on some banana leaf in this tray.
53:29Can y'all see this?
53:32Stop playing with us.
53:34Look at that.
53:35It's super good.
53:37Okay.
53:38All right.
53:38Let's finish up our collard greens.
53:42We're going to add some kimchi into there.
53:46And kimchi is fermented cabbage.
53:49Mm-hmm.
53:50Okay.
53:50Sorry.
53:51It's fermented cabbage.
53:52I guess I was thinking too long.
53:53Sometimes when you're hot, you just forget.
53:56It's okay.
53:56When I make my greens at home, I usually add a little kimchi.
54:00Yeah, you do?
54:00I do.
54:01I add kimchi or sun-dried tomato sometimes.
54:05That's a lot.
54:05Chopped up sun-dried tomato.
54:06You want to put that in there for me?
54:07I'm going to get some tongs.
54:11Put some more kimchi in there for me.
54:15All of our liquid, yeah.
54:17All of our liquid has mostly reduced.
54:19We're going to put a little bit of coconut cream in there to finish,
54:22and we're going to plate, and then we're going to be done.
54:23Nice.
54:30I'm going to put a little bit of this in there for you, a little bit.
54:42Ooh.
54:43It's nice, right?
54:45It's getting crazy in there.
54:47Yeah.
54:49That's exactly how it's supposed to look.
54:52All right.
54:52Let's plate some in these bowls.
55:19And at the end of this, we're just going to top this
55:21with a little bit of crispy shallots.
55:25A lot of these things you can find at your local Asian market.
55:29Crispy shallots, the furikake, the kimchi, things like that.
55:35These are crispy shallots.
55:36They already come pre-crispy.
55:39Sprinkle a little bit of those on top.
55:40And then we're going to get a little piece of fish.
55:48And then we're going to be good to go.
55:50You want to taste these as one?
55:51Can I get a fork?
55:53I might bring us two forks real quick.
55:56Not three forks.
55:57Oh, and then...
55:59This is like, this is Asian, Asia-Caribbean.
56:05Come on now.
56:06A little beer.
56:07Oh, come on.
56:14Can I have those tongs over there?
56:17Yep.
56:17They still over there?
56:18Yep.
56:18All right, I'm going to take us a little piece of fish off of here.
56:23There we go.
56:29There we go.
56:32And we're going to have a little taste too as we get some forks.
56:35I mean, we really could use spoons because it's so tender.
56:38Oh, yeah.
56:38To be honest with you.
56:39Here you go.
56:44Put that up here.
56:45Wow.
56:48There we go.
56:49Fork for you.
56:50Fork for me.
56:55Cheers.
56:56We're going to cheers our plates.
56:57Cheers.
56:59All right, let's see what we got.
57:04Oh, my God.
57:05I saw that you were doing the taste test, and I just couldn't help myself.
57:08I really want to try this.
57:09Let me know.
57:10Listen.
57:10I don't know if you guys can see what I see, but this looks incredible.
57:14Come on now.
57:14Oh, my goodness.
57:15And this is actually my first infused meal.
57:18Is it?
57:18Yes.
57:19Well, welcome to our world.
57:20Cheers.
57:20Hey, cheers.
57:22Cheers.
57:25Whoa.
57:26Right?
57:27Whoa.
57:28Did you taste the greens, too?
57:29Yo.
57:30Yeah, taste the greens.
57:31You guys, the flavor.
57:33The flavor.
57:34I feel like I just went around the world.
57:36Wow.
57:37Is this collard breeds?
57:38Yeah.
57:38With kimchi.
57:40Yeah, fire.
57:42Oh, my God.
57:43Trust me.
57:43Well, if y'all make that at home, then you will impress all your friends.
57:47For real.
57:47I promise you.
57:48I'm not even exaggerating when I tell you this is incredible.
57:51Thank you so much.
57:52You guys, let's give it up for the chef right here.
57:55Chef Nikki.
57:56Black flag.
57:58I'm not even exaggerating when I tell you this is incredible.
57:59I'm not even exaggerating when I tell you this is incredible.
58:00I'm not even exaggerating when I tell you this is incredible.
58:01I'm not even exaggerating when I tell you this is incredible.
58:02I'm not even exaggerating when I tell you this is incredible.
58:03I'm not even exaggerating when I tell you this is incredible.
58:04I'm not even exaggerating when I tell you this is incredible.
58:05I'm not even exaggerating when I tell you this is incredible.
58:06I'm not even exaggerating when I tell you this is incredible.
58:07I'm not even exaggerating when I tell you this is incredible.
58:08I'm not even exaggerating when I tell you this is incredible.
58:09I'm not even exaggerating when I tell you this is incredible.
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