Cravings - Episode 6 Hot Dog & Gyro

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Are you craving hot dogs and gyros?
Michael Chong-Kiaw of Cutterz Express teaches Crazy Legs how to make these two very popular street foods.
Transcript
00:00 Yo, what's up my quarantine pussy on the inside?
00:02 It's your boy Crazy Legs and welcome to Cravings.
00:05 Yes, the show where we take your cravings,
00:07 your street food that you love so much
00:10 and recreate it right here in the studio
00:12 with the best chefs in TNT.
00:15 So as you all know, I have no cooking experience.
00:18 So I might represent some of the people
00:19 who own the bachelors right here
00:21 as I try to recreate with the chefs
00:24 what they are teaching us to cook also.
00:26 So if I could do it, you can do it too.
00:29 So let's see who's the chef today
00:31 and what we're cooking for you all.
00:33 - Hi, good day.
00:34 My name is Michael Chonkyow, co-owner of Cutters Express.
00:38 I've been cooking for around 10 years
00:40 and my business has been open around five.
00:43 Today, I'm here with Crazy Legs on Cravings
00:47 to create some of our dishes that you've been missing
00:49 over these past few weeks of quarantine.
00:52 I hope you all enjoy them.
00:53 - So we have Mike here with us,
00:55 so let's see what he has for us.
00:57 Mike, my brother, your last name, how it's pronounced?
01:00 - Chonkyow.
01:01 - Chonkyow?
01:02 Mike Chonkyow.
01:05 - Yes, sir.
01:06 - So Mike, I would like to know what are we doing today?
01:14 I understand that you've come to give your double shot menu.
01:17 You had to do two things today, kind of thing,
01:19 'cause I know that you did these dishes
01:21 that are some of your signature ones for sure.
01:24 And something is a new one that you're trying today
01:26 to show people that, hey, you know,
01:27 you're missing this, which is why you created that food also.
01:29 So what does it have for me today?
01:32 - Well, today, we'll do two things.
01:36 As you said, one of them will be
01:39 one of our signature dishes on our menu.
01:42 And one will be something we kinda experimented with.
01:45 - What?
01:46 - Right?
01:48 - So what are they?
01:49 - So the first thing will be our fully loaded pork hotdog.
01:54 - Fully loaded pork hotdog.
01:56 - Yeah.
01:56 And our second dish will be experimental gyro.
02:01 - Hmm.
02:03 A home gyro.
02:04 All right, so Mike, I would like to know,
02:08 break down to me what is a fully loaded,
02:11 something like outer meat, hotdog?
02:13 What is that?
02:15 Where's all this is happening?
02:18 - Well, we try our best to put as much flavor
02:23 into the hotdog, while at the same time,
02:26 we don't want to overpower you,
02:28 like you have to eat it piece by piece.
02:31 We wanna get you full experience one time.
02:34 - Nice.
02:35 So one time, let me get into it.
02:36 What are some of the ingredients that we're using today
02:39 to make these things?
02:41 - Well, today, we'll have a hotdog bread.
02:44 - Mm-hmm, you can get that anywhere.
02:45 - So you can use your favorite one at home.
02:47 - Yes, most definitely.
02:48 - Right?
02:49 Today, I'll be using pork hotdog,
02:51 and you'll be using veggie hotdog.
02:53 - Yeah, I want the veggie one for you.
02:56 - Do I change?
02:57 - You give him one, we will try one, one each.
02:59 We will try one, one each.
03:00 - Yeah, you can't cross-contaminate the same part.
03:03 - We will flip it across now.
03:05 - Because I personally find not much videos
03:09 consider the vegetarian.
03:10 - True, very true.
03:11 - So I'm here today to represent a little bit.
03:14 - All right, so this is the hotdog, the bread,
03:16 what again that we have?
03:17 - Bread, we also have mushrooms.
03:20 - Mm, mushrooms on hotdog.
03:22 - Correct.
03:23 - Wow, we're fully loaded, boy.
03:24 - Cabbage, pine, we have a mixed cheese blend.
03:29 - Mixed cheese blend.
03:30 - As you can find at any grocery store,
03:31 I gave me a try to accommodate everyone at home.
03:34 - Nice.
03:35 - Right, and some nachos for a little crunch.
03:37 - Mm, this thing looking way, boy.
03:42 - Looking like one willful here,
03:43 looking like you don't want it fully loaded.
03:46 - Correct.
03:46 - All right, so those are the ingredients
03:47 that we actually need.
03:48 So Mike, also I understand that today
03:51 we have some major sponsors with us,
03:52 so we just wanna big up and thank you very much to Maggie.
03:56 Obviously Maggie here, always with us on the segment,
03:59 helping us create these meals,
04:01 making them so delicious.
04:02 If it's not for you all, it would be so hard.
04:04 We love you, Maggie.
04:05 Also Nestle and Carnation,
04:07 thank you very much for being here.
04:09 We use your products and we had a big crunch
04:10 and we're gonna bring just our vegetarian too,
04:12 so in all of the cooking,
04:13 we had to bring something that relax and light.
04:16 We can't just be working hard in the heat.
04:18 So Mike, what's the first thing that we need to do?
04:22 - All right, the first thing we would like to start with-
04:25 - Is wash your hands!
04:26 Got it, got it!
04:29 All right, ladies and gentlemen,
04:31 you have the ingredients, I just got Mike.
04:34 - But did you finish it off?
04:36 - Nah, Mike, you're not gonna finish it.
04:38 You're not gonna give it.
04:39 So Mike, let's wash our hands.
04:40 We're gonna go and get ready.
04:42 You all take down all the things that you need,
04:44 write on your list and we'll be right back.
04:46 - Let's do it.
04:47 (upbeat music)
04:49 - Welcome back everyone.
05:02 So I am here with Mike from Cutters Express in Chagonas
05:06 and today he has two lovely dishes,
05:08 one of his signature and something that he's gonna recreate
05:11 on his own for everybody at home,
05:13 which is one homemade hot dog fully loaded.
05:17 Don't know, that's what we're talking about.
05:18 I'm gonna make gyro, chicken gyro.
05:22 That is a little tricky one,
05:23 but he says he know a way 'cause he's such a professional.
05:26 He can make one that everybody can enjoy.
05:29 I have full confidence in him.
05:30 I mean, look at him.
05:32 He man looking like he can cook anything.
05:35 So Mike, what's the first thing
05:36 that we need to do, my brother?
05:38 - All right, first we'll start with the hot pan.
05:40 So I have a pan on high.
05:42 So I understand that we have,
05:44 I have the nonstick and you have the stick.
05:46 To show people the difference in terms of grilling.
05:49 - Anything could be used.
05:51 Mine with all the nonstick,
05:52 you might get just a little more char on your hot dog.
05:55 - Nice, a nice little grill effect.
05:57 All right, so I have the nonstick pan over here.
05:59 So I might need a little bit of butter.
06:02 But it's okay because I can make it work.
06:04 So like I say, people, if I could do this,
06:06 it's not a normal hot dog.
06:07 - Definitely not, no.
06:09 - Trust me, one of those hot dogs is good dog.
06:11 - Top you up, right up.
06:14 - We'll start off with one tablespoon of oil.
06:16 So before we do the hot dogs,
06:29 we'll do the veggie sweets.
06:31 So we'll start off with the pineapple.
06:34 - Start off with pineapple, okay.
06:35 We have curry.
06:38 - Two slices.
06:40 (pan sizzling)
06:42 Take a bite.
06:47 We use the canned pineapple.
06:54 - Uh-huh.
06:54 - Because again, it's convenient to get in any grocery store.
06:58 Also because of the syrup it's in,
07:00 and it's a bit ripe.
07:01 When we do it like this,
07:04 it will become, get a slight crust on it.
07:08 And it will release a lot more sweetness.
07:11 - Flavors in there.
07:12 - Yeah, correct.
07:13 (moaning)
07:17 (moaning)
07:20 - What's the matter?
07:25 So how long do you leave it to get,
07:26 once it began, not too much burn, but a nice...
07:29 - Depends on the heat of your pan.
07:31 So just monitor it,
07:33 and do to your liking.
07:34 Everything at home and everything,
07:38 everything at home is to your liking.
07:40 - Yes.
07:41 - And that is your biggest advantage you have
07:43 at doing these meals at home.
07:44 - That's really good, yeah.
07:45 - Right, so remove it from the pan.
07:50 Now we'll do some of the mushrooms.
07:57 (pan sizzling)
08:01 - What in the world?
08:07 (pan sizzling)
08:09 - Right, now add ziza also from the can,
08:16 which you can find at any grocery store.
08:18 Some people actually like it raw.
08:23 Well, not raw, but shed from the can.
08:25 - Yes.
08:26 - And some, well, I personally prefer it like this.
08:29 Just plate it and set aside for now.
08:31 Right, the same pan.
08:36 Add a little more oil, say about one teaspoon.
08:40 Teaspoon.
08:41 - A teaspoon of sugar, then I'll estimate it to be like
08:44 that amount, about that amount.
08:46 - All right.
08:46 - That's good?
08:47 - Go possibly lower the heat a little bit.
08:49 - Oh, we just gonna do it.
08:50 - Go to about medium.
08:51 So you're gonna do the hot dogs now.
08:56 - So remember everyone, I'm doing the veggie,
08:58 and Mike is doing pork.
09:00 - Right, so you add the hot dogs now.
09:04 (upbeat music)
09:07 - Toss it around in the pot, toss it around in the oil.
09:18 Start to get a little char on it.
09:21 - All you know that this is grilled to perfection.
09:24 For you, I would say, how do you do it?
09:26 I'm not sure how to do it.
09:27 - Well, for me personally,
09:30 if you see here, there are some slight,
09:35 you wouldn't say charred marks.
09:38 So you like how you have the little charred marks.
09:40 All around there, how the hot dog bursts from the case.
09:46 So I personally like how I do also do it at cutlers.
09:53 - Just to let you all know, I'm doing veggie,
09:54 so it might not look as juicy as the one in the corner.
09:58 - But it will taste great.
09:59 - It will still taste awesome.
10:01 (Mike screams)
10:04 (laughs)
10:06 - Once again, let me go again.
10:08 And it don't burst.
10:09 - Where you from?
10:10 What's the name of that restaurant?
10:11 (laughs)
10:13 - I can't say that on TV.
10:15 Right, I just say, can't say hot dogs don't burst.
10:20 It want to burst.
10:21 It cannot burst.
10:23 It want to burst.
10:25 (laughs)
10:27 - Yo.
10:28 (laughs)
10:30 - Mike, I have no clue.
10:33 - It want to burst.
10:36 - What do you mean it doesn't burst?
10:38 - What?
10:38 - What do you mean it doesn't burst?
10:39 Not even sure.
10:40 You ever see a vegetable burst?
10:41 - Yeah, nope, nope, nope, nope.
10:43 True, right?
10:44 - Right?
10:45 - It's cooking everything.
10:46 - Right, so when you're satisfied,
10:47 turn off the stove.
10:48 And set aside, and we'll start to assemble our hot dog.
10:57 So what's next on the agenda?
10:58 We have grilled pineapples, we have grilled mushrooms,
11:02 we have grilled hot dog.
11:04 Do you know why we're using a pan?
11:05 Because normally what Mike, our customer,
11:06 do when it actually, he's really brilliant.
11:09 - Okay.
11:09 - Everything at his place is with his,
11:11 is with our workings, his business.
11:13 So today we have to show you all the ingredients pan,
11:15 because not everyone has the access
11:17 to one of those things.
11:19 And also we're cooking, you know?
11:20 - So we're gonna cut the bread?
11:22 - Oh, I'm gonna see if you can cut the butter.
11:24 (laughs)
11:26 (upbeat music)
11:28 (speaks in foreign language)
11:34 - This one, I do my one like this.
11:37 You wanna do this instead?
11:39 - What kind of set up thing is this, Mike?
11:40 - My bad, sorry.
11:41 - Mike, you see, Mike don't put money scenario.
11:43 We make it a hot dog, right?
11:45 - You have an expert.
11:46 - This is fully loaded, right?
11:47 So I cut my hot dog like every other person would
11:50 do when I cut it down here.
11:51 Shh, bad man talking.
11:53 (laughs)
11:55 (speaks in foreign language)
11:58 So Mike, you're telling me
12:13 that I cut a hot dog bread wrong.
12:16 This is how you cut your-
12:19 - To the side.
12:20 - How would you cut it to the side?
12:22 - Why you got different?
12:23 - Because this is how hot dog was made for.
12:25 This is what a hot dog bread was made for,
12:26 to cut down here and where you cut it.
12:27 (speaks in foreign language)
12:30 - Well, I am in school here, Lou.
12:32 But I just said, here we go now, we need to know.
12:35 Somebody clarify.
12:36 Do you cut your hot dog bread here?
12:38 Or like everybody else asked you once
12:39 when you were born and small and grown up, you know.
12:42 Oh, do you cut it on this side?
12:44 Can I ask side?
12:45 All right, but let's try it.
12:46 Let's try it 'cause Mike is Lou.
12:47 So we're gonna cut our hot dog.
12:48 I'm not even sure which side of the hot dog,
12:50 this side is supposed to be on the hot dog, but.
12:52 Either way, we're gonna cut to this side.
12:54 - The reason for the side,
12:55 one of the reasons is that you'll be able
12:58 to put everything in it.
13:00 - So do I cut straight down or just cut in half?
13:02 - Just before.
13:03 - Okay, we hold our little straight.
13:04 - The hell is kinda going on in here, boy?
13:08 What is now?
13:09 Keep an eye on that.
13:17 - I don't know.
13:18 - You see that?
13:20 - That's how it is.
13:22 - Trap, mm-hmm.
13:23 - Cabbage.
13:30 - Cabbage, okay, so we're gonna cut it first.
13:31 Can I give it a little string?
13:33 - I mean, you can't put nothing too salt on it.
13:36 - Nah.
13:37 - Yeah, 'cause it'll just kinda like
13:38 mushroomy a little bit.
13:39 - My cabbage is good.
13:41 - Your preference, your preference.
13:43 Everything is your preference.
13:44 Your home.
13:46 I personally made some homemade garlic sauce,
13:49 which is just a few cloves of garlic,
13:51 mayonnaise, sugar.
13:55 - Nice.
13:55 - And some really good spice stuff,
13:56 and put a little shadow of anything to your preference.
14:00 - We like to re-aggregate that.
14:03 (upbeat music)
14:06 - Eat before hold and say it tastes good.
14:13 - All right, so now we'll add the pine and the mushroom.
14:18 - Pine and mushroom.
14:19 - I gonna have a issue with this.
14:20 I guess you have to kinda how to split the pine in the middle
14:23 or something or pull it.
14:24 - Get into eating now, man.
14:25 - All right.
14:26 - So, mushrooms first.
14:28 - I'll get those pine out.
14:29 Mushrooms laid out nice.
14:32 This stuff looks nice on everybody.
14:36 - Mm-hmm.
14:38 Next we'll do the pine.
14:39 Oh, pine, pine, nice.
14:45 God, this thing is long, this thing.
14:46 Rip it apart.
14:47 - Oh, you're gonna rip it apart?
14:48 - Rip it apart.
14:49 - All right, so I would recommend that I understand that.
14:52 And I have the hot dog ink.
14:54 Oh, I think you can taste the hot dog.
15:00 - Press it a little bit.
15:02 (speaking in foreign language)
15:06 Right, so before we put the nachos,
15:11 you want the nachos to stick.
15:12 - Mm-hmm.
15:13 - Right, and not fall all over the place.
15:15 - Stuck all over.
15:16 - Right, so what you'll do,
15:17 we'll put the rest of the condiments.
15:18 Again, it's everything to your liking.
15:20 - True.
15:21 - What was most said?
15:29 The most said one, no?
15:31 - Um, doesn't matter.
15:33 Don't have any plans.
15:35 (speaking in foreign language)
15:38 - Now we'll add the little crunch.
15:44 - Crunch.
15:45 - So you can pick up.
15:47 - So this is like a taco hot dog.
15:50 - Right, so now you use the cheese.
15:55 - The cheese, the mixture of cheeses.
15:58 - Again, this is just any grocery store.
16:00 You can also use your normal chopped cheese.
16:04 - So normal cheese, just sprinkle it all over.
16:07 - Just create, if you use any normal cheese,
16:10 you can just create it.
16:11 - Just like cheese.
16:12 - Just spread it.
16:15 - All right, so we have all the ingredients inside here,
16:17 so do we have a final step?
16:19 - Right, the final step to this hot dog will be,
16:22 I mean, it's kind of looking a little foggy.
16:24 - A little hard to eat.
16:25 - Yeah, I know.
16:26 - You have to work around this,
16:28 you have to--
16:28 - But I mean, everybody loves--
16:29 - You have to work hard to open your eyes and you know.
16:32 - I mean, with cheese.
16:34 Anybody who like cheese, love melted cheese.
16:37 Right, so normally I, in the business,
16:40 I use a small kitchen torch.
16:43 But since everyone is at home.
16:45 - Yeah, and they don't have a kitchen torch.
16:47 - Right, we can use the oven,
16:50 we put it in the broil method,
16:52 and wait for around five minutes,
16:54 and we get the same exact outcome.
16:56 - Right, well.
16:57 - Right, so let's try it.
16:58 - Let's pop it in the oven.
16:59 Press that button.
17:04 Five minutes, is that what I said, Mike?
17:09 - Let me check it.
17:10 - It's open.
17:11 (upbeat music)
17:13 And there you all have it.
17:20 Gourmet fully loaded hot dog.
17:22 I've never thought in my life
17:25 that all this could happen with a hot dog.
17:28 So here we go.
17:29 Try it, let me know if I could.
17:35 Probably it'll work well, I think it's gonna be something.
17:38 (upbeat music)
17:40 Remember it's veggie, I just say.
17:48 Just putting that on there.
17:50 It's veggie hot dog, I can't wait on a hot dog.
17:53 - Not bad.
17:54 - What?
17:55 Not bad, I say, not bad is not also not good.
17:59 - No, it's pretty good.
18:00 Pretty very impressed.
18:01 - Yes, Mike saying impressed.
18:04 So when I score one to 10,
18:05 how much do I give this hot dog?
18:08 - Eight, full eight.
18:09 - Again, eight, boy, I was starting off low.
18:14 I mean, I went nine, I ain't got a 10 yet.
18:16 Hopefully I get a 10 sometime.
18:18 - 10 comes with practice.
18:20 - Yes, so let me see, let me taste
18:22 our master reloaded gourmet hot dog.
18:25 - Let me taste.
18:26 I don't even know how to start.
18:28 (Mike laughs)
18:29 - Let me just see this.
18:30 This thing I feel like I'm holding it.
18:32 (upbeat music)
18:35 So much.
18:37 Oh, wow.
18:38 Good.
18:45 I'm not a trier, but this is practice.
18:49 This is real good.
18:51 I can't believe that everything you're tasting everyday.
18:54 Mushrooms, pineapple, all the flavors,
18:56 cabbage, whatsoever, always so much in one.
19:00 You're tasting everything.
19:00 So here's what's going on, people.
19:01 This is Mike's, this is Cutter's Express.
19:05 - Gourmet fully loaded hot dog.
19:08 We'll be right back because we're gonna do chicken gyro.
19:11 Don't go no where.
19:13 Mike, what are we going to cook now?
19:22 - Right now we are going to try chicken gyro.
19:26 - Ooh.
19:27 - My version.
19:28 And what I'm going to try to do is a special sauce.
19:32 It's called a tziki sauce.
19:34 - Tziki?
19:35 - Tziki.
19:36 - Tziki sauce.
19:37 - Yes.
19:38 - We have our wrap.
19:39 We have veggies, iceberg lettuce.
19:41 - Nice, cut up.
19:42 - Purple onions.
19:43 - Yeah.
19:44 - And some fried red tomatoes.
19:46 - Yeah, they're all popping, boy.
19:48 - Right?
19:48 We're keeping it simple and simple as possible.
19:51 We just want the fix.
19:52 - Nice, I see we have garlic over here and also,
19:54 this looks like yogurt.
19:55 - Yogurt.
19:56 - Ay-yi-yi.
19:57 - Greek yogurt.
19:58 - And well, obviously right here,
19:59 we have the beautiful chicken.
20:01 - Chicken breast.
20:03 - Correct.
20:04 - Fillet.
20:05 - Fillet, correct.
20:06 - Nice.
20:06 - What I do insist on is using our Maggi.
20:10 - Nice.
20:11 So which Maggi is that?
20:12 - This is the Maggi complete seasoning.
20:15 Has garlic, onion, everything.
20:17 Everything you could want in.
20:18 What you're going to do is,
20:21 you're going to take the chicken breast
20:22 and we are going to sear it.
20:24 On both sides as in on high heat.
20:27 And then we'll lower the heat
20:29 and probably put a little water in it.
20:31 Let it steam down and cook inside nicely.
20:33 And two tablespoons of oil.
20:36 - Two tablespoons of oil.
20:38 - Right, so we wait until the fat comes.
20:41 I'll smoke it a little bit.
20:43 (gasps)
20:48 (sizzling)
20:53 I love the sound of that,
20:54 like the two just came together like an orchestra.
20:56 Like, "Ahhhh!"
20:58 - Okay, nice.
20:59 - Again, depends on what type of pan you have
21:01 and what type of heat.
21:02 You know, I'm using electric, cannot gas.
21:03 - Yes.
21:04 - So it might take a little longer.
21:05 So we're looking at like about two to three minutes
21:08 on high heat on each side.
21:11 And then lower the heat about halfway.
21:13 Okay, this pan.
21:14 See?
21:16 This pan working good, boy.
21:17 Right, so now that we have the sear,
21:20 we'll lower down the heat to be around medium heat.
21:23 - Yep.
21:23 - Right, what this also does,
21:25 when the sear is seizing all the flavor
21:27 for the Maggi, salt, everything in it.
21:29 - Yeah.
21:30 - It's seizing all the flavor inside.
21:32 - Nice.
21:32 - Just add a little bit of water.
21:34 (sizzling)
21:37 At this point at home,
21:38 you can cover it to speed up the process a little bit.
21:41 - What are we gonna do by the time we wrap?
21:43 - We can warm it up by the time.
21:45 - Nice.
21:46 - Start at high.
21:47 - High, nice.
21:48 - We have, here we just have a basic flour wrap.
21:51 - Which is bought.
21:52 - We can get also, you don't have to make.
21:53 - Any grocery, any grocery can get the whole wheat.
21:55 You can get different sizes, anything you want.
21:58 High heat and just keep on.
22:00 Right, so that seems about done.
22:05 - Yep, so offload time.
22:08 - All right, so you're not going to cut into it just yet?
22:11 - Yep.
22:12 - All right, we'll let it rest for a little bit.
22:13 So the juices will stay in.
22:15 We'll make our tzatziki sauce.
22:17 - Tzatziki sauce.
22:18 - This will be yogurt.
22:20 We'll use garlic, we'll use a little bit of mint.
22:22 - Mint.
22:23 - Salt, black pepper.
22:24 - Ooh, it's really minty.
22:26 - Some rice wine vinegar.
22:27 You can also use red wine vinegar.
22:29 That's normal vinegar, at all.
22:31 Yogurt.
22:32 - Mm-hmm, pop that right in.
22:33 - Yogurt, yeah, yeah.
22:34 Right, add the garlic.
22:36 - Garlic.
22:37 - Right, about two cloves of garlic.
22:40 - Two cloves.
22:41 - So one cup of Greek yogurt.
22:43 We have about four to five mint leaves.
22:48 Right, just give it a little mix.
22:53 (upbeat music)
22:55 I wanted to add some cucumber.
22:59 - Nice.
22:59 - And what we did here, we put it in a strainer.
23:02 So all the excess water from the cucumber,
23:05 we squeeze it out so it will make the sauce watery.
23:08 Like a total experiment.
23:12 Now we're going to add three teaspoons
23:14 of the rice wine vinegar.
23:16 - Rice wine vinegar.
23:18 I don't believe what it's called.
23:21 - So now we'll season it.
23:23 A little salt.
23:25 - How much salt do you recommend, according to the--
23:28 - Around-- - And how much salt--
23:29 - Around two teaspoons.
23:31 - Two teaspoons?
23:32 - Yeah.
23:33 - Pepper.
23:34 - That's where you season it.
23:35 Salt and black pepper.
23:35 For a little kick, we're going to add some paprika.
23:40 - Paprika.
23:41 - This will be the main sauce,
23:43 main and only sauce we're going to use on the jerky.
23:45 Just get everything blended properly.
23:50 And then we'll add the shrimp and just slice it thin as possible.
23:53 I'll try the open-faced one, which will be simpler for home.
24:03 And you'll try the authentic, well, side of the road, rolled one.
24:06 We'll start off with the iceberg lettuce.
24:08 - Iceberg.
24:09 - There's tomatoes.
24:14 - There's some tomatoes.
24:15 - Some tomatoes.
24:16 - Two tomato.
24:16 - Got some tomatoes.
24:20 - The onions.
24:21 - You can use regular onions as well.
24:23 - Oh, this is looking colorful.
24:27 - Yes.
24:27 - It's like a piece of art.
24:29 - Now, chicken breast.
24:30 - Yeah, let go.
24:32 How much would you recommend in this?
24:35 - For me--
24:36 - Whole gravy is--
24:36 - Ah, boy.
24:37 - Ah, yes, I knew it, I knew it, I knew it.
24:40 - So you're going to put some tzatziki sauce on it now?
24:41 - Tzatziki sauce.
24:42 How do I put this?
24:43 Across?
24:44 - Put a sheet across.
24:45 - Sheet across.
24:46 - Even, you always want it to be even.
24:49 - Be generous.
24:50 - Let me try.
24:54 Yeah.
24:56 Yeah.
24:59 - I'm not how to kinda talk,
25:03 you know, with a breakout boy.
25:05 - Voila, Mike, there you have it.
25:12 What do you think?
25:13 How do you find it?
25:14 I find it a little bit awesome.
25:15 What do you think, Mook?
25:16 - Nice.
25:16 - I'm very impressed.
25:18 I feel like you have a little more experience in rolling.
25:21 - Hey, hello.
25:22 - You're rolling like a pig, you see.
25:24 - Well, let's get this going.
25:27 So, let's try.
25:28 Tzatziki roll, I'll take a bite.
25:32 - This is your sauce, though, eh?
25:43 It's this trust me, that sauce.
25:47 - I said, no sauce, no ketchup.
25:50 - Chinese sauce give it a very bold flavor.
25:54 So, I think it really works.
25:58 - It's a hollow roll.
26:00 - What, what, what, what?
26:02 - Don't shoot, madam.
26:05 Don't shoot, madam.
26:06 - This is not Korean.
26:07 - Don't shoot, madam.
26:08 Don't shoot, madam.
26:14 - I will give you effort in this.
26:17 I give in you.
26:18 You have 10.
26:21 - But you're gonna make me blush, Mook.
26:23 You're gonna blush.
26:24 - I give you 10.
26:25 This creativity right here,
26:26 obviously, texture of chicken.
26:28 Everything came in really, really well.
26:30 So, there you have it, people.
26:31 As you all can see, this is the first time Mike
26:33 tried to create a chicken gyro at home.
26:37 And he did.
26:37 He did a phenomenal job in creating a unique one.
26:40 I followed his steps and I did it also.
26:42 So, you can do it at home, too.
26:43 Try it out.
26:43 Read the instructions.
26:45 And we'd like to big up our sponsors
26:46 for actually making this happen today,
26:47 which is so awesome, which is Maggi,
26:49 and obviously Nestle Carnation.
26:52 So, we thank all our sponsors.
26:53 And as you all can see, today is an awesome day.
26:55 Mike came in with his fully loaded hot dogs
26:58 and his home-style chicken gyro.
27:00 So, ladies and gentlemen,
27:01 we wanna thank you all very much for joining us today.
27:03 Mike, thank you, man.
27:04 Brother and cutters expressed from the craving.
27:07 It's cruelly awesome.
27:08 And I believe, what's your slogan?
27:10 - Feed your craving.
27:11 - Feed your craving.
27:12 Thank you all for playing.
27:13 I'll see you in the next episode.
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27:28 (upbeat music)
27:31 [MUSIC PLAYING]