- 7 hours ago
Food has a way of bringing people together, step into the kitchen with actress, Raven Goodwin for a lively cooking demo as she serves up one of her favorite recipes while sharing the flavors, traditions, and experiences that have shaped her culinary journey. From comfort food favorites to entertaining tips, this engaging demonstration offers festivalgoers a chance to connect with Raven beyond the screen through food, culture, and community.
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FunTranscript
00:01All right, I am Winnie Miller back again.
00:03We have another wonderful presentation for you all.
00:06This one is called On the Menu, in the kitchen with Raven Goodwin.
00:12Okay, yeah.
00:14Okay, so I just walked up to her and I'm like, hey girl, like I know her.
00:19She don't know me, but we know each other now, amen, praise the Lord.
00:23All right, some of our favorite conversations happen around the table.
00:27It's where stories are shared, traditions are passed down, and memories are made.
00:33Our next guest knows that while audiences may know her from television and film,
00:37another meaningful part of her story begins at home in the kitchen.
00:42For more than two decades, Raven Goodwin has built an impressive career in film and television,
00:48earning praise for memorable performances and projects including Being Mary Jane,
00:53The Clark Sisters, oh look at y'all getting excited, yeah!
00:56The First Ladies of Gospel, Harlem, and The Neighborhood.
01:00But most recently, audiences have embraced her leading role in the hit series, Beauty in Black,
01:05where she continues to showcase the depth and versatility that have defined her career.
01:10Today, we're getting to know Raven in a different way.
01:13She'll prepare one of her favorite recipes while sharing the family traditions,
01:17comfort foods, and personal moments that continue to inspire her beyond the screen.
01:22I'm excited. Y'all excited?
01:25Okay, period.
01:27Joining Raven in conversation is Essence Senior Lifestyle Editor Victoria Umarogi.
01:33And they will be out here in just a second.
01:35So, get excited.
01:37I've never seen Raven cook something before,
01:40but I've seen her cook some good acting up on that screen, okay?
01:44So, I'm excited for her.
01:46Let's give her a round of applause, and she'll be out here in just a second.
01:49Give it up for Raven.
01:54You ready, ma'am?
01:56Come on out.
02:04Hello, hello, everyone.
02:08Hey!
02:11Was that for me?
02:12Oh, my gosh.
02:14Give it up for this beautiful queen.
02:16Thank y'all.
02:17Victoria Umarogi here, Senior Director of Editorial for Essence Magazine.
02:21And I'm super excited to be here with the one and only, Ms. Raven-Guin.
02:26Show her some love.
02:28Show her a little banquette bounce love.
02:30So, have you guys been watching my cooking videos?
02:32Yeah?
02:33Yeah? Okay, cool, cool.
02:33So, this is perfect.
02:34Yes!
02:35Thank you for being here.
02:37Let's cook.
02:38So, let's get it started.
02:39First and foremost, can you tell us, what are we making today?
02:42So, we are going to make my fried salmon tacos, and it comes with a nice kale, cabbage, and
02:51carrot slaw that we're going to make the sauce for.
02:53Um, that's going to be on a flour tortilla, and we're going to make a cumin lime sour cream
03:01to go on top.
03:02Okay.
03:02It's real tea.
03:04Okay?
03:04So, we're heating up some oil here.
03:07Um, I'm going to put a little bit more in the pan, because we want to deep fry these
03:11babies, okay?
03:12All right.
03:13So, I'm going to put some more canola oil in here.
03:15Where are the salmon lovers out there?
03:18Anybody else just bake salmon and be struggling, trying to figure out how to improvise?
03:22So, you're going to have your option right here.
03:24I have so many salmon recipes, y'all.
03:26I love salmon.
03:27I love seafood.
03:29I'm from the DMV area.
03:30Anybody in here from the DMV?
03:32All right.
03:33All right.
03:33So, seafood is, like, my go-to.
03:35Like, I love seafood.
03:36I love making seafood.
03:37My seafood boil is so good, y'all.
03:40It's so good.
03:41Like, uh, but yeah, I'm so happy to be here in New Orleans.
03:44Who's from New Orleans in here?
03:46Nobody?
03:46New Orleans.
03:47New Orleans.
03:48Stand up.
03:48Oh, y'all came from out of town.
03:49Shout out to y'all.
03:50Stand up.
03:50Clap for yourselves.
03:51We're so happy to have you here.
03:52Yeah, I didn't want to make nothing Creole, because y'all be like, uh-uh, baby, that's
03:55not how you do that, baby.
03:56And I'd be like, okay, all right, all right.
03:58But, yeah, so, how you doing?
04:01What do you like to eat?
04:03I like to eat salmon as well.
04:04Okay, okay.
04:05I'm very excited about this recipe, because, like I said, I'm very stale with salmon.
04:09I'm trying to get more imaginative with my recipes with that.
04:12Okay, yeah.
04:12But I'm excited.
04:13And I love watching your videos.
04:15I feel like you're at home when you cook.
04:17Is it safe to say?
04:18I love to cook.
04:19I love to cook.
04:20I love to host overall.
04:23Like, I ended up making really close friends with my neighbor.
04:27And our husbands are cool.
04:29Our kids are cool.
04:30So, I'm constantly cooking.
04:32I'm like the neighborhood mom.
04:33All the kids are coming to the house.
04:35Can we have popsicles?
04:36Can we have this?
04:37Can we have that?
04:38So, I just love hosting and making people feel comfortable and, you know, getting a vibe going.
04:43Music, food, conversation, space, you know.
04:49Yeah.
04:50So, I just love the conversation that comes with food.
04:54The love.
04:56All of that stuff.
04:57So, yeah.
04:58That's what I'd be on.
04:59I'd be at the house.
05:00I love that.
05:00Look, look.
05:02Enjoying my mortgage.
05:03Yeah?
05:04I love how you have all the cooking boards as, like, art on your wall, too.
05:08Oh, yeah.
05:08The cutting board walls.
05:10So, my neighbor is also, she's, like, she's, like, my manager.
05:15She does DIY.
05:17So, I asked her.
05:18I was, like, what do you think about a cutting board wall?
05:20And she was, like, let's do it.
05:21So, we sourced a whole bunch of cutting boards and put it in the entryway of my kitchen.
05:26And it's really made my home, like, a statement.
05:30I just love it so much.
05:32And I just added a copper pan rack to it.
05:34So, I got my pans hanging up.
05:36It's just, that kind of stuff excites me.
05:38I'm, like, I'm definitely getting up there in age.
05:41No, I love that.
05:42I love that.
05:42Because I used to be outside.
05:43No, I love a good, listen, you know, you get a couple kids.
05:46Yeah.
05:46Outside is not as fascinating sometimes.
05:48You like to get a magic.
05:49No.
05:50It's just better.
05:51It's just better to have a full house, have the music on.
05:54We still do the adult things, you know, give me a little tequila, you know.
05:58But, you know, we just, we're living life.
06:02And, you know, life is hard enough.
06:05Yeah.
06:05You know what I mean?
06:06Life is hard enough.
06:07And when it comes to hosting and being around friends and family, I just think those are the
06:13moments that kind of matter the most, you know.
06:16Yeah.
06:16So, right now what we're doing is creating our dredge for our salmon.
06:22I have marinated this in buttermilk, mustard, salt, pepper, garlic powder, onion powder,
06:30Cajun seasoning, lemon pepper, Old Bay, the pantry.
06:34But the secret to this, because we have a taco vibe going, I did a little bit of cumin as
06:39well to the salmon marinade.
06:42And in the dredge, we have, of course, half cornmeal, half flour.
06:45Y'all know what it is.
06:47And then we're going to season that with some of the same seasoning.
06:49So, we're going to go in with some lemon pepper.
06:53We're going to go in with some Cajun.
06:55Okay.
06:56Not my voice cracked.
06:57Ooh.
06:59Some smoked paprika.
07:02It's a little stuck.
07:02Let's loosen her up.
07:04Yeah.
07:04The dredge alone already looks good.
07:06Yeah.
07:06It smells incredible up here.
07:09Oh, yeah.
07:09Oh, yeah.
07:10And then we're going to do a little salt and pepper blend that I did backstage.
07:15A little bit of that, a little bit of Obey, you know, A-O-I, don't play.
07:23Okay.
07:25And then a little bit of garlic powder.
07:27Uh-oh.
07:28We lost the cumin.
07:29I'll grab it.
07:31And then, yeah, it did.
07:33Thank you so much.
07:35Oh, I'm dropping everything, y'all.
07:37No season left behind.
07:38It's small up here.
07:39All right.
07:40I'm going to put some of this underneath.
07:42All right.
07:42And we're going to give this a whisk.
07:45Combine that.
07:47All right.
07:47All right.
07:47I love it.
07:48You know, people know you from the screen.
07:50Mm-hmm.
07:51You're quite the actress.
07:53The luck Charlie all the way back, taking it all the way back.
07:55All the way back.
07:56No, you got to take it back to Everybody Hates Chris.
07:58Okay.
07:59Everybody Hates Chris.
08:00When I curse Chris out on the bus, y'all remember that?
08:02Yes, yes.
08:04About Valentine's Day.
08:05Being Mary Jane, all of it.
08:06Being Mary Jane.
08:06Being Mary Jane was one of the best, thank you.
08:11Accomplished.
08:12One of the best projects.
08:13Of course, Clark Sisters.
08:15Yes.
08:15That's actually the last time I was at Essence was for the Clark Sisters movie.
08:19We were promoting that.
08:20Single Black Female.
08:21Single Black Female.
08:24With my sis Amber.
08:25Yes.
08:25We get mixed up all the time.
08:27It's so funny.
08:27It's like we're the modern day Jackie and Kim Whitley.
08:33Yes.
08:33You know how they get them mixed up?
08:35That's me and Amber.
08:36But I love that you're stepping into the kitchen in this way.
08:39You're letting people see you in this way.
08:41What do you want them to know about you through the food that you make?
08:44Through the food I make, I want people to know.
08:46And one day when I open up a restaurant, you guys will see.
08:49I am a time.
08:53Like I just really love to have fun.
08:58I'm, you know, I can be to myself.
09:01But for the most part, I love being around people.
09:04So, through my cooking, you taste that.
09:07You taste that I want to make you happy.
09:10I want to make you proud.
09:11I want you to, I want your belly to be full.
09:13I want you to be happy.
09:15So, for the most part, just my nurturing spirit, I think, overall comes through my food.
09:20Because nurturing is what I feel like God called me to do.
09:25Because, like I said, the world is hard enough.
09:27There's enough, there's a lot of people who go through things and that, that they express that outwardly to people.
09:34I'm blessed to be able to go through things and pull people in versus push them away.
09:39Yeah, I love that.
09:40I love that.
09:41What are we doing next?
09:43So, our grease is getting hot.
09:45I want to turn it up a notch.
09:47We're going to get these dredged off and let them sit so it's nice and crispy, right?
09:53So, I would love some, some gloves if y'all can get me some gloves.
09:57We got some gloves.
09:58I totally forgot them.
10:00It's on me.
10:01So, yeah, just get these dredged up like we would.
10:06And when you have a day after you've been on set, you've been filming all day, what is the comfort
10:10food that you love to make for yourself?
10:13Oh, nothing.
10:14I like to order, baby, if I done had a day on set.
10:17But a day on set, I think after, after all of that, it's, it's better.
10:23And we eat a lot on set as well.
10:25But if I don't feel like eating the food there or if it's getting old, if it's a good set,
10:30the food will be real good.
10:31They, you know, they make everything fresh for you.
10:34But it may, I'll make like a chicken Caesar if I get off early, a salmon Caesar, something to kind
10:39of balance out the day.
10:41Nothing too heavy, something I can go to sleep on because nine times out of ten, if I'm working one
10:45day, I'm going to work the next.
10:46So, I try to keep it healthy.
10:49It's hard.
10:50It's hard on set because it's like they have every healthy option you can dream of.
10:55And then they have every bad option you can dream of as well.
10:58So, it's like you get, you start off the day with a nice green juice and a nice egg scramble.
11:04And by the end of the day, you busting down some M&M's.
11:08So, it can go either way.
11:11I like to call that balance.
11:13Balance.
11:13Right?
11:14Exactly.
11:15So, these look nice and beautiful.
11:18Yeah, they look really good.
11:19And seasoned.
11:20I'm going to need a little napkin.
11:22Yeah, I need a gloves for sure.
11:24Let me get a napkin for you.
11:25Let me get a napkin for you.
11:26One second, everybody.
11:28So, so, where's everybody from?
11:31Call out some cities.
11:32We got Chicago?
11:34Houston?
11:34Okay, okay.
11:37All right.
11:38So, so, don't be in here if you're not going to buy my cookbook when it come out.
11:43Y'all got me?
11:45Okay, because I got the title.
11:47We're on our way.
11:49We're looking at publishers.
11:50We're sifting through the partnerships and seeing what I really want to do.
11:54But this will definitely be in the book.
11:56I have some recipe cards for you guys before you leave.
11:59And, oh, you got it.
12:01Yeah, I love that.
12:03Okay, perfect.
12:05Perfect.
12:05Y'all ready?
12:06Let's see how hot that is.
12:07That's not ready yet.
12:08That's not ready yet.
12:09Oh, God bless.
12:10Yes, girl.
12:11We have to get you.
12:12Thank you so much.
12:13And a good one.
12:13They got the expensive cloth.
12:15Come on, Essence.
12:15You got the good cloth here.
12:16Essence got money.
12:18We couldn't just have a little paper towels for you.
12:20We had to give you some premium.
12:22Yeah, so who watches me on Abbott?
12:24What about Abbott?
12:25Anybody?
12:26Crystal with the bitch tattoo across the chest.
12:29How crazy?
12:29Quinta is crazy.
12:30Why would she even write that?
12:31I love her.
12:32I love her.
12:33But, yeah, I'm just so happy to, you know, be a part of so many cool random projects.
12:39And, yeah, so we're going to just get these tortillas fried up.
12:45I'm just going to hit all of them with a little bit of olive oil so they're not too.
12:49Is that your preferred oil?
12:50Are you a sunflower?
12:51I really love avocado oil.
12:54That's what I cook with the most.
12:55Gotcha.
12:56But for something like this, I'm going to use canola and olive and, you know.
12:59Yeah.
13:00Yeah.
13:00That works.
13:01That works.
13:01Yeah.
13:02What's a flavor or ingredient that feels like home to you?
13:05Old bay.
13:06For sure.
13:07Old bay seasoning.
13:08Yeah.
13:08As far as herbs go, I love rosemary.
13:11I love thyme.
13:12I put thyme in a lot of my cooking.
13:14Bay leaves in a lot of my cooking.
13:16Like, any kind of soup, stew, spaghetti.
13:19I put bay leaves in my spaghetti.
13:21Like, I love a bay leaf.
13:23I love the layer of flavor that comes with it.
13:26It's very understated.
13:28But if you don't put bay leaf in something and you make the same dish and you do, it's
13:32going to taste different.
13:33That's the crazy thing.
13:34Interesting.
13:35But yeah, I just, I love to cook.
13:39I really do.
13:40Love it.
13:40Love it.
13:41Yeah.
13:42And are there any kitchen shortcuts or must-haves that you swear by?
13:48A whisk.
13:49Always have a whisk.
13:50Always have a good skillet.
13:52Always have a good Dutch pot.
13:54Yes.
13:55And organization.
13:57Like, if you're going to have a pantry, fridge, whatever, everything should have a place in
14:01the kitchen, it makes things more fun.
14:03So in my pantry, everything is labeled.
14:05The kids love going in there, getting all the snacks.
14:08And you know, you go grocery shopping one day, food gone the next day.
14:11But yeah, I love having organization in the kitchen.
14:15For sure.
14:16So while this is warming up, let's go ahead and make our sauce for our coleslaw.
14:24Okay.
14:24So, I don't.
14:26I should be good.
14:28I didn't get a small spoon, though, but it's okay.
14:32We'll figure it out.
14:34It looks good, though.
14:35Thanks.
14:36So we're going to start this off with a little bit of Dijon mustard.
14:45And we're going to hit it with some mayo.
14:46All right.
14:47We got some tomatoes, some Dijon.
14:52And then a little bit of champagne vinegar.
14:58Champagne vinegar, right?
14:59Yeah.
15:00Well, that's very fancy.
15:01Stop it.
15:03Stop it.
15:04I only know the white vinegar.
15:05I'm sorry.
15:06Order.
15:06Order.
15:06What's the other one that everybody likes?
15:10Apple cider.
15:11Exactly.
15:12I use that on my hair sometimes, you know?
15:13Yeah.
15:14We're talking about food today.
15:17All right.
15:18We've got the tortillas.
15:19They are on the pan.
15:21They're getting their fry on.
15:22And then we're going to whisk this to make it smooth.
15:25Love it.
15:26Love it.
15:29Is there a meal that you like to make for your little ones?
15:32So they love my homemade hamburger helper.
15:34Okay.
15:35They love that.
15:36They love spaghetti.
15:37They can eat spaghetti.
15:38And you know what's crazy?
15:40Have y'all, I know y'all heard of eating fried fish with spaghetti, right?
15:43Yes.
15:44So when my daughter was little, I was craving it, but I was like, I don't know if I want
15:47to give her a catfish yet.
15:48She's a little, little.
15:49So I don't know.
15:50So, cause mercury, you know?
15:52So I was like, maybe I could try some salmon.
15:54So I fried some salmon and made some spaghetti.
15:55And that was the first meal she ever like bust down, like finish, like, moe mama, like tore
16:03it up.
16:04So, um, yeah, my kids are kind of foodies.
16:07My son is, he don't play about his food, baby.
16:09He don't play about his food.
16:12So yeah.
16:13Looks good.
16:13Looks good.
16:14We put a little lime juice in here.
16:16We're going to season it.
16:17Salt.
16:19Pepper.
16:22Everything is coming together real nice.
16:24Yeah.
16:25Yeah.
16:26A little garlic powder.
16:31And what would be your go-to meal?
16:33It's a holiday weekend.
16:35Okay.
16:35If you was at home right now making some food for 4th of July.
16:39Okay.
16:39Or Juneteenth that just passed.
16:41I will be doing, I'll be marinating some, some lamb chops up for sure.
16:47You know, I love peach season because I like to do these, uh, peach glazed lamb chops.
16:53Real tea.
16:54Okay.
16:55Um, lamb chops, I'll probably be doing the mac nine times out of 10.
17:03Um, I'll be seasoning up the meats for the grill.
17:05So the chicken, getting that going.
17:08So we're going to add our slaw to this, y'all.
17:10Right.
17:11Slaw to our Dijon.
17:13To our Dijon mixture.
17:14Looks good.
17:15Yep.
17:16And we're going to give it a mix as soon as I find my mixes.
17:20Oh, no, here we go.
17:21So I'm going to turn this down.
17:23Sorry.
17:23Hey, no, you're fine.
17:24Flip that one.
17:25Again, nice and golden brown.
17:27Looks really good.
17:29And now we're going to give this a mix.
17:31Love that.
17:32So word on the street is.
17:33What's the word on the street?
17:35A cookbook is on the way.
17:36Oh, absolutely.
17:37Tell me, what's the theme?
17:39Ooh.
17:40And when can we expect it?
17:41Putting you on the spot.
17:42Let's go.
17:42Okay.
17:43Now, expecting, I don't know, because, you know.
17:46A work in progress.
17:47It's a new lane for me.
17:49And I just want to make sure that, you know, it's the right collaboration.
17:54Right?
17:55Got you.
17:56So just trying to find the right team, seeing if I want to self-publish, just doing my research.
18:04I don't want to jump out there and do a cookbook just because I want it to be timeless.
18:11I want it to be something that is really on people's kitchen counter.
18:14So I'm taking my time.
18:15We have the title.
18:17We have the vibe.
18:18It's absolutely beautiful.
18:20And I just can't wait.
18:22I just really can't wait.
18:24A little bit of salt and pepper.
18:25You want to season every layer.
18:27Yeah.
18:27A little bit more lime juice.
18:29Would you guys get a Raven Goodwin cookbook?
18:32Yeah.
18:32I already asked them.
18:33I said, don't be in here.
18:34Don't be in here if you're not going to buy my, yeah, if you're not going to buy my cookbook
18:37now.
18:38No, but I know the people are going to look out.
18:41I love it.
18:42And support.
18:44So I'm excited.
18:45I will totally be cooking it because I'm already loving what I'm seeing.
18:47Yeah.
18:48Look how beautiful this is, y'all.
18:49Yeah.
18:50Gorgeous.
18:51All the colors.
18:52All the beautiful colors.
18:53And that's what I like to see, too.
18:55I like to see, and you want to taste bomb.
19:01Love it.
19:01Love it.
19:02Love it.
19:02Hmm.
19:04So.
19:04Right.
19:05Hmm.
19:11Not hot yet.
19:11There's a little water.
19:13You know, no.
19:15I don't, you know, I try to be as safe as possible in the kitchen, you know.
19:19Um, I think I want a little bit more acidity.
19:23Okay.
19:23So I'm going to do a little bit more vinegar.
19:26It's looking good.
19:27We're still waiting on the oil to get to the temperature that we like.
19:30Yep.
19:31Still waiting on the oil.
19:32It's getting there.
19:32It's getting there.
19:35Great thing about fish, it takes no time to cook.
19:38That's true.
19:39Yeah.
19:42So, where are you from?
19:44Well, I'm from a little town right outside of Chicago called Madison, Illinois.
19:49Okay.
19:50Hey.
19:51Okay.
19:51Come on.
19:52Come on.
19:52Somebody gets it.
19:53I live in Brooklyn.
19:54I live in Brooklyn now.
19:56Been there for a while.
19:57So.
19:57Okay.
19:58Brooklyn.
19:58I'm like an inherited New Yorker.
20:00Okay.
20:01Yeah.
20:02My brother, my brother-in-law's in, in New York.
20:04He's in Brooklyn.
20:05Okay.
20:06We're all there.
20:07Yeah.
20:07So you gotta come visit me next time.
20:08Oh, yeah.
20:08I was just in New York.
20:09And we could cook together, you know.
20:10I was just in New York.
20:12I could bring like the drinks and things and you could do everything else.
20:16Yeah.
20:16No, I'm just kidding.
20:17You're so funny.
20:18You're like, you can do everything.
20:20All right.
20:21This should be.
20:21All right.
20:22So.
20:23Oh, yeah.
20:25How we feeling?
20:27It's bubbling, but not as much as I want.
20:30Let's wait.
20:31Nice.
20:31They should have turned this up a little bit more.
20:34It's a little bit hotter.
20:35Yeah.
20:35It's good, though.
20:36It's coming together.
20:37Yeah.
20:37Anything else?
20:38What's up?
20:39What's going on?
20:40Yeah.
20:40No, but tell me, like, what are some of the dishes that we can expect from your cookbook?
20:42Like.
20:43Okay.
20:43So most of my dishes are going to be things that, you know, are traditional in a sense.
20:49It's like Salisbury steak, fried catfish, just like weekday favorites.
20:54Got you.
20:54And it's going to be everything on the spectrum from healthy meals to kid-friendly, indulgent,
21:02a couple of desserts, you know, a couple of breakfast items, sauces.
21:07I make all of my sauces homemade for the most part.
21:10Nice.
21:11So, yeah, it's going to be fabulous.
21:14I can't wait.
21:15I love it.
21:16And who really taught you how to cook?
21:17Or were you, like, somebody who really became, like, a home chef and really, like, learned
21:20on your own?
21:22So, a little bit of both.
21:24Okay.
21:24So, my parents, they always could cook.
21:27Like, my dad can really cook.
21:28He's from Memphis, God rest his soul.
21:30He's from Memphis, so he can barbecue down, like, oh, my gosh, any kind of salad, like a
21:37chicken salad, seafood salad, that guy.
21:41My mom, all the traditional stuff.
21:43We grew up eating turkey wings on Sunday, you know, fried chicken, all the soul food, right?
21:50So, my family, I consider their food good.
21:52I think we can cook.
21:54So, that and I was, like, obsessed with Food Network growing up.
21:59Obsessed.
22:00So, all the guys, Guy Fieri, you know, B. Smith.
22:08She wasn't on Food Network, but the Neelys.
22:13I don't know if y'all remember the Neelys.
22:15But, yeah, so I watched all that stuff growing up.
22:18So, I was like, ooh, I want to cook.
22:19That other lady, what's her name?
22:20Sandra Dee.
22:21And she used to put all that alcohol in her drinks.
22:24Oh, my gosh, she had a heavy hand.
22:27But, yeah, so I grew up on that stuff.
22:30Rachel Ray, you know.
22:32But, yeah.
22:33I love it.
22:34I love it.
22:35Yeah.
22:35So, the grease is perfect.
22:37So, I feel like you're speaking to an existence, a Cooking Network show.
22:41I'm just going to put that out there in the universe.
22:43I would love that.
22:44I would totally love that.
22:46You deserve.
22:46It would be amazing.
22:47I definitely want a cooking show.
22:48That's something that is definitely up for discussion.
22:52I'm going to add the rest of this.
22:54All right.
22:55So, I can use that.
22:57And are you a great baker?
23:00Bacon and cooking are two different.
23:01Two different things.
23:02And I respect bakers.
23:03And I love bakers.
23:04But I definitely order my cake.
23:07But I can get into it.
23:09I know it's something.
23:09And I've tried to bake a couple of cakes.
23:11And they weren't bad.
23:13Okay.
23:13They were not bad.
23:16You can't really go wrong with, like, desserts unless you just burn them.
23:20Unless you burn them.
23:21But also, people who can bake, though, that's like a gift to me.
23:25Like, people who can really bake.
23:26Like, I consider that, like, you have to have the sweetest soul.
23:32Like, for real.
23:33Like, the best bakers that I know are the best people.
23:36So.
23:37Yeah.
23:37They're the ones that are throwing their stuff together by eye.
23:40Literally.
23:40They don't measure anything.
23:41They don't measure nothing.
23:42That's a gift.
23:44So, yeah.
23:44Those are perfectly frying.
23:47Let's get our sour cream made.
23:49Right.
23:50Yes.
23:51Salmon is frying, y'all.
23:53Okay.
23:54It's coming together.
23:55It still has a little carrot in it.
23:57Let me get those out.
23:58The trick is making sure the oil is the right temperature.
24:01That's the trick.
24:03But, this is a quick dish.
24:04Oh, those are going to be beautiful.
24:06Yes.
24:07And golden brown.
24:08Nice, nice, nice.
24:09And I see some of the dishes and meals that you like to make for your husband.
24:12Oh, yeah.
24:13Oh, yeah.
24:13What are his favorites?
24:14He loves the zucchini lasagna.
24:16That's why he was in that video.
24:17And I was obsessed with that.
24:19I'm like, who knew?
24:20It is delicious.
24:21Like, I really wish that the world can taste it.
24:25So, I'm just hitting at that.
24:26I love that.
24:27Yeah, it's really amazing.
24:29It's probably the best thing that I cook.
24:33It's really good.
24:34It's really indulgent, but it's light.
24:35It's just the perfect meal.
24:37Yeah, it's a classic, but with, like, the healthy edge.
24:40Yes, exactly.
24:41So, to this, we're going to add some lime juice.
24:46What is this aspect that we're making?
24:49This is the sour cream that's going to go on top of the taco.
24:53You like to zhuzh it up?
24:54You got to zhuzh up everything.
24:56Okay, nice.
24:57You got to zhuzh up everything.
24:58So, even our sour cream is going to be flavorful.
25:01I love that.
25:01I love that.
25:03And we're going to do a little bit of salt and pepper.
25:08I'm going to do a little cumin.
25:11Nice, nice.
25:14So, outside of the kitchen, what do we have coming up next on the screen?
25:17So, I'm going to be on the Different World Reboot.
25:20Woo-hoo-hoo-hoo-hoo-hoo!
25:22I love how excited y'all are for that.
25:24Yeah.
25:24Everybody's very excited.
25:25Y'all should be because you're really in for a treat.
25:27Like, the way Netflix took care of this project and nurtured this project is really amazing.
25:34the kids are so dope and I just really I'm really excited to be a part of it so first
25:41of all I am
25:42playing Kimberly Reese's daughter like what um who is now a professor at Hillman so yeah you're
25:53gonna see me in the in the classroom getting the babies through through school I love that yeah
26:00do you have a favorite character outside of Kimberly Reese from the original different world
26:06I mean was it I'm gonna say Whitley of course Whitley but I really love Dwight White like I
26:14really love him like Kadeem like yes I don't know if he was my first crush or not I don't
26:19know
26:20but I just always just loved him I just always thought he was so cool and smart and he was
26:25my
26:25favorite character maybe it's the glasses as a kid you know anytime people wear anything that
26:29look like those glasses I'm like y'all are doing everybody still says the Dwayne Wayne look yeah
26:33and and men with like glasses who are like dark skin and have a little nerdy edge it's like my
26:40it's
26:40like my jam if you see my husband that's like his description so that's like my jam so I was
26:45kind
26:45of like no right but yeah I oh gosh it's good it's gonna be amazing amazing all right we're pulling
26:53the
26:53salmon out almost we're gonna a couple more seconds and they didn't get our tortilla together
27:00you want me to try to get some more from the back yeah I need paper towels to drain the
27:04fish on
27:05got you give me one second sorry y'all but yeah I'm excited that's due to come out in September
27:14and of course I'm developing my own projects I think it's that time too to like
27:18move on and create your own I think that's where the business is going and I'm always open to change
27:26and growth so I'm ready I'm ready oh okay that's interesting oh period I've never you know I'm old
27:38school baby we're using paper towels baby yeah but you deserve I deserve I deserve a fancy napkin
27:49for your salmon yeah so okay we're gonna throw oil to go on pull the salmon out but you already
27:54tell
27:54the people when they can expect yes yes all right I can't wait to watch it I loved it from
28:00world growing up my favorite episode was probably the one when Tupac was on there oh that's the best
28:05episode yeah that's the best episode what a time what a time to be alive I mean yeah I just
28:10wish I
28:10was born in the wrong era I was too young yeah I needed to be in that time yeah listen
28:17this is
28:18looking so good
28:22coming together nice y'all this is perfectly golden brown gorgeous gorgeous gorgeous
28:27I'm gonna fry up the rest for because I don't like food to go to waste but okay we're gonna
28:32assemble
28:32our tacos now all right we have our tortillas they're all nice and ready yes you had two napkins
28:37right did I take one yes yeah let me clean okay all right all right we're gonna take our tortillas
28:50which are perfectly the tortillas are like golden brown golden brown and gorgeous love it we're gonna
28:55take a couple pieces of this beautiful fried salmon right salmon bites salmon bites all right a little
29:09bit of the slaw yes we're assembling it everything is looking colorful everything is looking good
29:19yeah it has to be colorful and pretty you know yes and then the sour cream squeeze a little bit
29:25of that
29:27a little bit of lime juice and then I don't know what to get the sour cream out with a
29:34little bit of sour cream
29:38we're gonna have to improvise y'all but it's okay that's how the kitchen goes how the kitchen goes baby
29:44I'm from the hood we make it happen while you finish this and we wrap up what is a dish
29:50while you're in
29:51town that you got to make sure you get before you leave oh I already had it baby I already
29:55had it
29:56oysters from acme okay all right the daiquiris baby oh I was like I need to go to bed for
30:04my people
30:05so just a dollop of sour cream all right sis you gotta you gotta give me the real I'm gonna
30:13try it
30:13I'm gonna try it y'all you gonna try it I'm gonna try one too okay this one's breaking
30:22yeah it's really pretty you guys see all right moment of truth are you jealous are you jealous
30:27I wish y'all can taste it
30:39that's it y'all this is really good oh the salmon so seasoned it's very well seasoned oh my gosh
30:44everybody give it up for the beautiful talented Raven Goodwin and this salmon
30:51incredible remind everybody where they can keep following your beautiful videos of your cooking
30:55follow me on Instagram at Raven Goodwin on TikTok Raven S Goodwin and thank y'all if you follow me
31:03if
31:03you already watch and already been supporting the projects that I've been in over the years I feel
31:08the love and I hope y'all feel the love back and I promise to create more representation we're
31:14going to heal childhood obesity we're going to find out how to eat and stay safe at the same time
31:19because it's a lot out here I love y'all and I appreciate y'all everybody give it up one
31:23more time
31:24for Raven Goodwin thank you so much everybody thank you you yep you don't you don't
31:58thank you so much
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