Cravings - Episode 1 Doubles
Crazy Legs is learning to make all the popular street foods from the best in the business.
In this episode of Cravings he is making Doubles with Annie from Annie's Culinary Cuisine.
In this episode of Cravings he is making Doubles with Annie from Annie's Culinary Cuisine.
Transcript
00:00 Yo people what's up it's your boy Crazy Legs and you know what it is today? What it's all about?
00:03 It's all about cravings. Yes we know you're craving all your favorite street food, your fast food,
00:08 you're gonna cry but not to worry because we're going to recreate all the fast food that you love
00:13 right in the studio. We have the best professional chefs in TNT who's gonna cook
00:18 with me and teach me and you how to do it. Come and check out the studio.
00:25 This is our kitchen as you all can see spick and span ready to go. Social distancing is in effect.
00:32 I'll be cooking over here, the chef will be cooking on that side, we're apart but we're
00:36 making sure we get all the steps and procedures to create your favorite meals. So let me go.
00:40 Hi my name is Ann Marie Rambley fondly called Annie of Annie's Culinary Cuisine Limited. Today
00:47 we're here with Crazy Leg on cravings to cook for you a 3D quintessential dish that you will love.
00:54 So let's get cooking. And with us here ladies and gentlemen people at home is Annie. Annie how are
01:02 you? I'm fine thank you. Thank you so much for coming out here today to help us. Thank you for
01:05 having me. For teaching me and the people at home whatever it is we're going to cook because I don't
01:10 know I just seen ingredients and everything and I have no idea so please tell me what are we planning
01:16 to cook today? You really want to know? I have to know because I don't know. I don't have a plan.
01:21 You sure you really want to know? Take a wild guess.
01:25 To make bread? No. I seen flour. Yeah something flour. Something that you love.
01:45 You sure I love that? Yes. You sure? Yes because you made a video on it.
01:50 I'll be making curry duck today. Something curry. I like my curry. Yeah. All right all right all right so
01:58 I really have no idea. We're making doubles.
02:03 Doubles? Yes. Are you excited yet? No. Wait director you're going to...
02:18 This is a little choppy little bit. You sure that you I can make doubles? Okay Annie this is
02:27 a kind of this this is a poor thing you know because they were going on not too long ago
02:30 I kind of did a video on someone who made kind of let me just say it was doubles
02:38 around the border doubles. So let's do a doubles redemption today then.
02:45 All right oh gosh what do they get me in here today boy what it is? I know already.
02:51 I'm out for it today. I look for it. Well um so I have no clue but Annie I guess we had to use flour
02:58 but Annie please tell us what are some of the... please tell us all the ingredients we need. I need
03:03 to know because I want to do this. What are the ingredients for this doubles today? Okay so for
03:09 the bara we have to use flour we're using yeast and salt and a little bit of turmeric. For the
03:16 chana we have our garlic, onions, green seasoning, pimentos, some curry, salt, black pepper, fine
03:25 thyme, garlic or granule. We're gonna have a fine time. Yes we're gonna have a great fine time.
03:33 And we have obviously we have to have chana. Chana yeah I hope my chana come out. I'm so scared right now.
03:41 All right cool. Um so that's everything right there? Yeah just the chana is missing but that is
03:48 soaking because it has to be pre-soaked. Nice yeah soak your chana people. Overnight. All right Annie and I
03:53 also understand we have great sponsors here today to make our doubles taste so awesome. Hopefully
04:00 I mean I mean it will complement the dish but hopefully it will make it look better. We have Maggi
04:05 of course Maggi but they're all-purpose. They're normal cubes. They have so many things that they
04:09 gave us here today to make our meals so awesome and Nestle Carnation Milk also that we implemented
04:15 everything that we possibly can. So thank you all so much for joining and making this possible.
04:21 So Annie we have everything here. Just had to collect myself and pray to doubles god
04:28 and to guide my along today in this journey of not making any insults to people out there. I'm so
04:38 sorry. So Annie what's the first thing that we need to do? Wash our hands. Gosh no Annie I'm getting sheeer.
04:44 All right Annie let's wash our hands.
04:46 So our hands are washed and all clean. We have all the ingredients. I hope you all took down all the notes. It's right there. You can go and get it also because we're going to start as soon as we need to.
05:11 Welcome back everyone. As you all know we are here at Cravings where we create your favorite street food
05:17 in the studio with the best chefs in TNT. With us we have Annie and today she said that she's
05:23 gonna teach us and myself how to make doubles. Yes I'm going to make doubles. Attempt. Try. Forgive me.
05:32 So Annie we just washed our hands and we're practicing social distancing. So what is the second step Annie?
05:38 The second step in making our doubles we have to have a pre-soaked chana. So the night before you
05:44 soak it with a tablespoon of baking soda and leave it all night to soak. And then we wash that out and
05:51 we put it to boil. If you want you can use a pressure cooker as well. All right so the chana well
05:55 we actually had some chana pre-soaking because just to get rolling for you all. So that's the
05:59 second step. So making sure the chana is getting prepared. What is the third thing that we should do?
06:05 Well we have to get it on the stove throw in all the flavorings the seasonings and stuff in it and
06:09 let it boil until soft. And then we will make our dough while chana is boiling.
06:14 Barra problems here boys. I'm not from Barra, I'm from Chobo. All right let's go.
06:27 Pour some water. Yeah. All that are coming for me. I can hear them. I can hear the penal people and them
06:35 marching with their thick fork.
06:37 How much water Hans? Half of your pot.
06:42 We have our pot with water. Water. Turn on your stove on high to get it on boil. High.
06:54 If all of you know this tool, this is actually right high. Each hand.
06:59 While we're waiting for that we can add the flour to get our dough started. Sure let's get this thing
07:11 cracking. So how much flour do you recommend? We're doing two cups of flour. Two cups? Yeah.
07:18 And how much dough? Barra sorry that's what I mean. Supposed to be a dozen.
07:24 No I measure it good. You have to measure your cup. No it's half. I estimated it half.
07:37 No well it's either four halves or. That looks like the same thing. Well let's estimate. That
07:43 looks like the same thing. Okay so let me share with you the salt one time. So how much salt do
07:51 you need? One teaspoon of salt. One teaspoon for the two cups. Level. Don't make it too much.
08:09 Salty.
08:11 Right so we salt up. I have I have little experience with flour
08:19 and I think you're gonna see that just though. I don't like um my barra too yellow so I'm just
08:27 putting half teaspoon of turmeric. Half teaspoon of turmeric. I like my chana yellow so I'll put
08:33 more in the chana. Like most trainee people would say a full half teaspoon of turmeric.
08:45 You're one boy already. No but I cover mine. No I don't cover mine. I don't cover my friends.
08:58 But it's just I've never played with flour. I'm not a flour person.
09:02 Me yeah I think but you see flour is a technique. No it's easy. You must say easy. It's easy. Flour
09:09 is a technique. I always tell people that especially doubles you know. Do you see that?
09:14 No I don't do that. Where did you do? I bring two trays. I oil it and I put it in a flat surface
09:20 and I spread it. You see these skills with the hand? I don't have that.
09:26 Me and you both. I don't have I'm not that skilled. Okay so boiling water. We add our chana.
09:34 Chana time. I hear Facebook like one splash up on me. No I'm good. I'm safe.
09:44 A teaspoon of salt. A teaspoon of turmeric again. Teaspoon of turmeric.
09:55 Half teaspoon black pepper. One teaspoon garlic granules.
10:00 And one teaspoon fennel. A teaspoon of salt.
10:05 Yeah that one. Oh god honey man. Honey want to take the teaspoon from me.
10:21 Teaspoon of salt. Teaspoon of turmeric.
10:25 Yeah. Half black pepper.
10:50 One garlic.
10:51 What is garlic what? Garlic granules.
11:13 Quarter cup chopped pimentos. This is seasoning. Chata bani, chai, fine thyme, garlic.
11:25 I put all the seasonings in the chana so when it boils down it's just stirring some
11:36 saffron and stuff. Onions. I use a lot of onions so I'm gonna use half cup.
11:41 And I have garlic in here as well. Two garlic, two onions and one garlic.
11:48 And we're using some onion garlic margarine.
12:08 I guess we'll do two. Extra chata bani.
12:11 And extra salt. Boil until soft and low to medium heat.
12:20 Place back a cover make sure it don't overflow.
12:24 Oh boy long with a push. Bustle that way.
12:31 Onion in it again. And one of this. And two of this.
12:40 And of course margarine.
12:59 So you don't necessarily have to do this but I like to do this.
13:03 This is I put my yeast so I put one tablespoon of yeast.
13:08 One tablespoon of yeast not wet. Yes yeast not wet.
13:25 And to that we add a half tablespoon of sugar. Half tablespoon of sugar.
13:32 Sugar right? Yeah. Yeah you never add salt to yeast because it stops the growth.
13:39 You all heard that? Don't add salt it stops growth.
13:47 Like it happened to me when I was younger.
13:53 So to the yeast we add in half cup of well less than half cup of water.
13:58 Add in a quarter cup of water to our yeast and sugar.
14:04 Give it a stir.
14:10 Let it sit for five minutes. I still stay in here.
14:18 I will make sure it stays in here. Mama that looks clumpy.
14:22 Leave it let it bloom a little bit. Bloom? It has to bloom.
14:28 Okay so you see the yeast bubbling. This is one of two things for me. One when it bubbles you know
14:35 the yeast is active. Always active yeast we're using maybe you could open a pack and it's not
14:40 good. So and the other thing is it takes all the yeasty taste to stop when you put it like this
14:47 before adding into your dry ingredients. But if you're adding it directly never put the salt
14:53 together with the yeast because it deactivates it.
14:56 So if you put in yeast on the left, yeast in the east, put salt in the west. All right yeah
15:03 salt to the west. Yeah salt to the west. Okay so it's barra time your nightmare.
15:09 So first roll up those sleeves boss. No problem no problem.
15:16 That sleeve one proper sleeve here. What a skier.
15:20 Right. I'm having too much fun with this.
15:25 This is how Annie sabotaged me. That's it people. Don't worry. Don't worry.
15:37 Unless you're on the road. This is the redemption. All right. Okay so get your hands in there.
15:45 It's always the best tool a cleaner set of hands. Mix up everything.
15:50 Okay make a well in the middle. Make a well in the middle.
15:59 Add in that yeast. In the middle. Yeah. Actually take your finger and make sure
16:07 the sugar and everything from the bottom. Yes. Right. Then pour it in.
16:14 In the middle. Yeah in the middle.
16:16 And put a quarter of your water and rinse it out. Rinse out the yeast bowl. And in the middle again.
16:26 Take your fingers now and from the outside you go in. Like I'm mixing mortar. Yes. Well no but
16:41 it ain't so hard. And just turn it around and incorporate all the liquid.
16:45 And you can even squeeze it together like that. I like to turn my bowl like this sometimes. Oh okay.
16:54 We fancy. Annie look how good you are going so fast. My one's still catching the tail here.
17:01 Add a little water again. Not much.
17:09 Right that and make sure it have no dry flour.
17:12 How does it not stick to your fingers?
17:22 Make sure your bowl clean because my mother used to beat me for getting
17:33 kneading flour and not getting it clean. And make sure it goes smooth.
17:38 Right squeeze it together. My hand I make for flour boy. Take your hands out.
17:46 So it doesn't stick up.
17:49 And get it into a bowl now.
17:57 Yeah all that for good. Better come out good.
18:02 There you go look you get it. I never play flour. You watch your mother make flour? I've never played
18:14 with flour before. Never. I'm not a flour person. Like not being flour. That is me. I is the hunter
18:20 boy. I need to relax. Better come out good. Otherwise you could fall off. My veno I am
18:30 popping here right now. I ain't gonna lie boy. This is a form workout boy. Look how nice your
18:35 one come out. But it's good given your first time you're doing it. Always wash hands.
18:43 So we have our dough over here. Good job.
18:46 All right our chana is boiling. So this has to double in size. So you put it in a warm place.
18:54 You could cover it and leave it on a counter. But I find the best place is an oven with the
18:58 light on. Light on? Yeah. All right do we open up? Or if you have a poofer in the oven.
19:10 Just like the common just now. Whatever pot you're using to fry like
19:13 between half and quarter in oil. You come and watch and see how much oil I need.
19:19 Make sure your pot is dry before it's back on. Yeah yeah see that oil and water don't mix.
19:24 Okay so the thing with doubles bara is is a like two seconds on each side. Well
19:34 that's why the oil has to be so hot. It's just like it's rushing out. Okay get your dough. You ready?
19:42 Take your oil.
19:59 Just oil your tray. She gonna put me up there. I don't tell her. And he forget about me. I gotta
20:06 cook this too. And he just go around with this stuff. I don't even put my macaroni on here.
20:11 Just pour it over.
20:23 What we do now? You could make it into a log so we could just break out pieces. I usually do this
20:30 and squeeze it out. And you gotta do all until you finish the dough.
20:36 No not so big. Yeah like.
20:46 What you can also do that. That's what I tell her.
20:48 I find them sizes looking good.
21:02 All of them are there? The first row. The first row? Yeah.
21:08 And you get 24? I get 26.
21:16 But it's good that it's not perfect because it's your first time and
21:20 the most important thing is it'll be thin. We don't want it crispy and we don't want it thick.
21:25 What if it's thin? Well I'm going to show you how to do thin.
21:29 Take the first one that you did. Very tough lap I believe. Yeah. Just put it in the oil.
21:40 Take your four fingers. Just how you start, you're going in that direction.
21:48 Where you put the first one when you break the dough, you're going in that same
21:56 like top left and you go across until you come down to the last one. So just take your fingers
22:02 and press it and then take. Right leave a little in the middle and just thin the ends now.
22:10 Just stretch it as thin as you can.
22:12 Paper thin, thinner.
22:18 Put all the oil in the heat on my side here? Yeah. And that's it done.
22:34 That's it done. And it's how thin it is. So there you go, very thin bara.
22:39 Well use the spoon and the finger. Right take it off. Oh already? Yeah.
22:46 Yeah it's like two seconds on each side and into a circle preferably.
22:53 Circle? Or you can make a Caribbean island, anything you want.
22:59 I'm very patriotic to make a mocha. You can make a Trinidadian tomato.
23:04 Anything. Flip flip flip. Flip it out. Turn it over. Oh god. All right take it out, take it out,
23:12 take it out, take it out. Anything slippery for you? That's what I'm telling you, use the spoon,
23:16 the two spoons like how I was using it. Because you'll get crispy. And we ain't looking for crispy.
23:22 We're adding up, we're gonna finish off our chana. We're adding the last of the seasoning.
23:29 Turmeric. How much of the turmeric we're gonna put right now? Half? Yeah that one. Half? Yeah.
23:36 Two spoons turmeric. One tablespoon of curry.
23:41 Take it, the biggest one. The biggest? Yeah the biggest one.
23:47 The biggest, a tablespoon. Oh honey this is real high.
23:57 Lower it or take it off. Taste it for salt and add accordingly.
24:01 Yeah I think the salt was good. Because I don't eat much salt.
24:06 I was, I was, I was real worried. I was real worried. Annie is our boss. You see what went
24:17 on here people? Simple method, technique. She showed me how to stretch it out and all too.
24:22 Not to make zombie biscuit kind of shape kind of thing. You know you can get it easy. It's real
24:28 easy. I mean if I could do it. If I could do it. If anybody could do it. I was scared. If I could do it
24:33 or they could do it. Annie is our boss. Once again the ingredients, you follow everything. It was
24:38 awesome. You gotta taste my double. Yeah no problem. You go ahead. I will taste yours after. You go ahead. Go ahead, taste it.
24:44 [Music]
25:02 Very good.
25:03 [Screaming]
25:05 Where do I like, where do I like and say where do I do?
25:11 This was a little too much.
25:13 [Speaking in foreign language]
25:20 9.5.
25:21 What?
25:22 [Speaking in foreign language]
25:39 [Music]
25:41 Double.
25:43 Annie is our boss.
25:47 [Speaking in foreign language]
25:49 Annie is always, you are amazing job. Annie thank you so much. Thank you so much once again for helping us. It's really really really nice of you to come out to me.
26:01 It's really nice of you to teach us home. You teach me. I'm so glad I have this knowledge. I'm not going to say I make it but you know it's good to know. People if I could do this,
26:09 or they could do this. Trust me. We like to thank our sponsors Maggi. Maggi real food through today. Maggi really helped us out today. Yes.
26:19 And Nestle evaporated milk. Always here. We use it all the time. We have some great things to create with it very soon. Let us see. Don't worry about yourself.
26:27 So Annie once again on Cravings, your boy Crazy Legs. Thank you. We are glad to have you again. Very very much.
26:33 So people log on. We'll be back in the next episode. We don't know what we're cooking yet but it's your street food, your fast food that you love.
26:40 Right here on CNC3. Cravings, your boy Crazy Legs. We out.
26:43 [Music]
26:49 Join us next week Friday the 15th as we create your favorite corn soup.
26:54 (upbeat music)