Cravings - Episode 5 Pork Lo Mein
Crazy Legs makes Pork Lo Mein with Chris Ramsundar aka South Pork on this episode of Cravings.
Transcript
00:00 Welcome everyone to another episode of Cravings
00:02 where we recreate your favorite street food
00:04 right here on CNC3.
00:06 As you all know, we have the best professional
00:08 street food chefs every single day
00:10 making your favorite food, teaching you all at home
00:13 and I'll be right here to help you all
00:15 because I can't cook like you all.
00:16 So if I could do it, you could do it.
00:17 So we wanna introduce our very special chef,
00:20 people from Central South, Nodiman.
00:22 So let's go and see who it is.
00:24 - Hi, good day.
00:25 My name is Christopher Ramzanarup, owner of South Fork.
00:28 I came here on the show Cravings
00:31 to make a surprise dish for all of you.
00:33 So I've been cooking for,
00:35 can you check me?
00:37 I stopped checking, but anyhow,
00:38 let me just guesstimate, right?
00:39 About 20 years.
00:41 Cooking has always been my passion.
00:43 You know, food is my second language
00:45 and by doing this, I know in my heart
00:48 that you guys will be smiling at home
00:50 and showing you guys how to actually cook this food
00:54 to how I know how to cook it.
00:57 Close.
00:58 (laughing)
01:00 Let's get this pot going.
01:03 Time to please all your cravings.
01:05 - So everyone, you probably know him
01:07 and he's here right now.
01:08 Please welcome with me, South Fork.
01:12 South Fork, how are you feeling?
01:14 - Bye.
01:15 - Keep your distance, please.
01:16 - Oh God.
01:16 (upbeat music)
01:19 - Coffee.
01:20 - Raise.
01:20 (laughing)
01:23 - What happened?
01:25 - Take it off, take it off.
01:26 (laughing)
01:27 - Take it off.
01:27 - Take it off.
01:28 - You have one of your headphones there?
01:30 Take off the headphones.
01:32 So here, what's happening?
01:33 I want to know, you ain't talking about this surprise dish.
01:37 What it is?
01:38 What you want to make me create?
01:41 Try to create it.
01:41 - You ready for this?
01:44 - I'm ready.
01:44 I'm like the studio, I'm like yeah, yeah, I want to know.
01:48 - You sure you can cook?
01:49 - I can't cook, but I'm gonna try.
01:51 I'm gonna try, attempt to represent the people at home
01:55 who can't cook, who's single.
01:56 A lot of your professionals, they have to teach me.
02:00 So what it is?
02:01 What hard thing you want to cook?
02:03 - I am gonna cook something for your very special daughter.
02:06 Enjoy it, she actually like it, she's grateful.
02:10 You know what I mean?
02:11 They're actually lining up for this.
02:13 This surprise dish I'm gonna make.
02:16 - With that red yellow?
02:17 - No, no, no, no.
02:18 Red yellow, mm-mm.
02:19 - Okay.
02:20 I'll get her a rope.
02:21 - You know your business may not fall
02:22 after this COVID thing.
02:23 (laughing)
02:24 - I feel, I feel, I feel, I feel a little looking
02:27 to new ventures that I'm trying to bring.
02:29 - Maybe, maybe, maybe that won't happen, you sure?
02:30 - So, so, all right, no problem.
02:33 I'll catch you if you're cooking this thing outside
02:35 and I'll sell it.
02:36 - Where can she cook it?
02:36 - We're gonna cook today.
02:38 It's a surprise, but I really, really didn't want to--
02:41 - But you're not cooking it that way, boy.
02:42 Oh God, boy.
02:43 - But anyhow, today--
02:44 - All this pressure, no pressure.
02:45 - No, no, today, today, today we're cooking long ming.
02:49 Remember long ming?
02:49 Remember? - Long?
02:50 - Yeah, so we're cooking up pork.
02:53 - Pork?
02:54 - Long ming.
02:54 - Long ming.
02:55 This is one of your signature dish that everybody's coming--
02:59 - Correct is right, correct is right.
03:01 - Right, so we're craving this right now.
03:03 - Boy, hmm.
03:04 - You're getting calls.
03:05 - Watching our people.
03:06 - You're selling on the hot, Gary, Gary, I catch you,
03:08 Gary, I'm in the studio, immediately, one sec.
03:10 (imitating phone ringing)
03:11 What are the ingredients and details
03:13 that have this dish going on?
03:14 - Oh, cabbage, sweet pepper, now broccoli,
03:19 if you can have it.
03:20 If you don't have broccoli, you can use Christophene.
03:23 Right?
03:24 A carrot, onion, piece of ginger, and a hot pepper.
03:29 - A hot pepper?
03:30 - Yeah, hot.
03:32 - Hot.
03:33 - Well, if you don't like pepper, you don't need to use it.
03:35 - But people request that your things are hot on the pot.
03:38 - Yeah, yeah.
03:39 - I hear it's fried pepper and everything.
03:41 - Plenty.
03:42 - Right, so what about the noodles?
03:45 - Well, partner, this is the secret
03:47 and I didn't want to tell people.
03:49 (laughing)
03:50 You know what I mean?
03:51 Because this here is the mass.
03:53 You could do all kind of things in life,
03:55 but you see when you use this champion chow mein.
03:58 - Champion.
03:59 - This, this is where it begins.
04:02 - This is the boss.
04:03 And what about, so using this,
04:05 so this is one of our sponsors today
04:06 from Edward B. Mihari, champion as you all know,
04:08 one of the best chow mein you can get on the market.
04:11 - Hey, hey, hey, not one of the, it is the best.
04:14 - Oh, I'm sorry.
04:15 - Wee!
04:15 - Oh, they hear that?
04:16 - It is the best, not one of the best.
04:18 - You want to endorse?
04:19 - Anyhow, don't forget also we'll be using Maggie.
04:23 Maggie's one of our sponsors today.
04:24 Thank you very much for jumping on board
04:26 to help us out to teach everyone.
04:28 So Maggie.
04:29 - Yes.
04:29 - You have to cook with Maggie.
04:30 - Must.
04:31 - Okay, Maggie?
04:32 - Hmm, don't know.
04:34 My girl at home, she couldn't cook,
04:36 but when she started to use Maggie,
04:37 well boy, she add on five more years to the relationship.
04:42 (cheering)
04:46 - Hey, boy, good thing she's not in this studio.
04:49 (laughing)
04:51 All right, ladies and gentlemen,
04:52 so these are your ingredients,
04:54 these are the things that you need to get it done.
04:57 So we'll be right back.
04:58 We're gonna get things happening for you all.
05:00 So write down what you need right now.
05:02 I'm coming back for your cravings.
05:03 Me and, what do I have?
05:05 - Me and salt pork.
05:06 So welcome back everyone.
05:14 As you all know, we have salt pork
05:15 with us right here and we're gonna create
05:17 his famous Lao Ming dish.
05:20 I don't know how to create it, we're here.
05:21 So as I want to know salt pork, as a professional chef,
05:24 what is the first thing that we need to do?
05:27 - Wash our hands.
05:29 - Oh!
05:30 - Not because of the COVID, you know.
05:32 Not because of the COVID.
05:34 Washing your hands before the COVID
05:37 is always part of cooking.
05:38 - Always mandatory.
05:39 - Always mandatory.
05:40 - Always mandatory.
05:41 Just like bathing people, it's mandatory also.
05:43 So somehow they need to endorse that.
05:44 - You know how to wash your hands though?
05:45 - Yeah, yeah, yeah.
05:46 - Not bushwaying.
05:49 - No, God, don't do me the snide.
05:51 - You gotta say, yeah, say alphabet.
05:53 Say alphabet.
05:54 How long it is wash your hands for?
05:56 - So our hands are clean and salt pork coarsen
05:59 on me, what he fancy, but there's a professional chef.
06:03 - Sorry, watch now.
06:04 The McGill pot.
06:04 - And I just take my, is my mother potting?
06:08 I think this is morning.
06:09 She don't know this is missing right now.
06:11 But she know it in the studio.
06:12 - Problems.
06:13 Problems here.
06:14 So how much water that we need to put
06:17 and stuff like that to get it in?
06:18 We'll get a cup of it on over.
06:19 How much ounces?
06:20 - Well, basically it depends on how much you're gonna boil.
06:23 This is a one pound noodles pack, right?
06:28 So what you're gonna do, because you're boiling
06:30 your mother pot and your ass boils.
06:31 So I guess you should use half of this bag,
06:34 which will be eight ounces.
06:36 Right?
06:37 - And that can feed two people?
06:39 - Eight ounces, yes, that will feed two people.
06:41 Right?
06:42 It could be.
06:43 - You're maxing out the other half?
06:45 - Huh?
06:45 I tell you, I feel you want to work more business.
06:47 - Maybe try and open it like a concoction.
06:50 - You could use, you could open like that
06:51 or you could use a knife on this.
06:54 - No knife for you.
06:55 - Come to this knife, boy.
06:57 - That's your knife?
07:00 I think I already seen that.
07:02 So you just drop it in the pot?
07:07 - Huh?
07:08 - You just drop it in the pot?
07:09 - No, no, no, no, no, no, no, no, no.
07:10 Don't drop it in the pot.
07:11 You gotta wait till the water boil.
07:12 Oh, you're rushing this thing, or?
07:14 - Oh, I thought you had to pull out each one or something.
07:15 - You're rushing this thing, you're rushing this thing.
07:17 I really, I thought you really, I feel bad.
07:19 - What is the temperature for our water?
07:22 - When it come to a boil.
07:23 When you open it.
07:25 So our electric stove, you put it on high.
07:30 Right, put it on high.
07:33 Nice.
07:35 But if you have a gas stove, you know what I mean?
07:37 You still put it on the knob that say high, right?
07:40 - War fire!
07:41 - So you have open flames and you don't have no flames here.
07:44 - Good.
07:45 - The surfaces get hot, yeah?
07:48 You know what you remind me of?
07:50 - Does the electric stove get hot?
07:52 - Yeah, it get real hot.
07:54 Remind me of a girl trying...
07:55 - Oh, you know people.
07:57 - Crazy legs, but yeah, it remind me of a girl
07:58 who come to impress me.
08:00 A date to try to cook, and she burn herself, you know?
08:03 - By dating you?
08:04 - No, no, no, no, no.
08:06 (man screaming)
08:08 Crazy, crazy, crazy.
08:10 (man laughing)
08:11 Now, because it's noodles,
08:13 we need to add oil to the water and some salt.
08:18 So yes.
08:19 - How much?
08:19 - That's like four ounces of oil there.
08:26 Well, you see, if I say four ounces,
08:28 how do people at home know the measuring?
08:30 Just throw a little bit of oil in the pot.
08:33 Right, so you can see.
08:34 Right.
08:36 - Rest it right in there?
08:37 - This is not hot pepper powder.
08:38 - All right, sure, rest it right in there.
08:39 - This is not hot pepper.
08:40 I'm watching you.
08:45 Not watching you like that way, but I'm watching the pot.
08:47 Right, stop.
08:48 - I know, I'm just making sure that you know.
08:52 - No, I'm...
08:53 - You sure enough, one?
08:54 - That is enough.
08:55 You see, that's why--
08:59 - I'm just making sure, that is the extra flavor.
09:01 I'm teaching you something, Leano.
09:02 - All right, no problem.
09:04 So now, you have salt.
09:06 Look, you have some salt over there.
09:08 Some salt, yeah.
09:09 - Right.
09:11 - Wait, wait, wait, I'm not gonna...
09:14 - I think the salt is good.
09:15 - I shake up the salt because the salt--
09:17 - I thought you was breaking it up.
09:18 - The salt, yeah, the salt was kicking up.
09:21 - Yeah, okay.
09:23 - So, you take about one, two, three pinch.
09:28 Your pinch might be the front of my--
09:30 - That's a pinch?
09:31 - Three pinch.
09:32 - That's a scoop?
09:33 - That's a scoop.
09:34 - This is a pinch.
09:36 So, Salt Pork are saying we have pork.
09:40 - Pork loin.
09:41 - Pork loin.
09:42 - Yeah.
09:43 Boneless pork loin.
09:44 - Boneless pork loin.
09:46 - All right.
09:47 - Hope it's not pepper pig.
09:48 - It's not pepper pig.
09:50 Boneless pork loin.
09:51 - All right, so why pork loin?
09:55 - Well, I use it because, again, it's very expensive,
10:00 but still, pork loin, now, it tends to cook faster.
10:05 It has less fat on it, and there's no bone.
10:08 But it has fat, it has marble fat on it.
10:12 - Marble fat, which is good for flavoring when it's done.
10:15 - Thank you very much.
10:16 You're nothing, man, you're nothing.
10:17 (upbeat music)
10:20 - So, I believe we are ready now for our pork loin.
10:29 - Yes.
10:30 - So, on high heat, as usual?
10:32 - Yes.
10:33 - And pan, and we're gonna put some oil.
10:35 - Nice.
10:36 - How many, how much oil?
10:37 - Ounce of oil.
10:38 - Ounce of oil.
10:39 - Well, if you have a small kitchen, but I could.
10:41 - One, two ounces of oil.
10:44 - Yeah, but now it's going down.
10:47 - All right, that's good.
10:53 - That's enough?
10:54 - Yeah.
10:55 - She watched my like.
10:56 (laughing)
10:59 - Right.
10:59 - So, you add it?
11:00 - So, just.
11:01 (speaking in foreign language)
11:04 - All right, I'm gonna take your loin.
11:06 Wait first, take off your tongs.
11:09 - I rub.
11:17 (speaking in foreign language)
11:22 - No wrong upon?
11:23 - No wrong, no wrong.
11:24 (speaking in foreign language)
11:34 - Don't worry about it.
11:35 - Yeah, I get burned.
11:36 - Nah, don't worry about it.
11:38 All I see is flavor.
11:39 - Ooh, it's sticking away.
11:45 - Huh?
11:46 - It's gonna stick.
11:47 I don't feel like it when I,
11:48 I thought that was burned already.
11:51 - Oh, we just searing it?
11:52 - No, well, you're searing it and cooking it one time.
11:54 - Okay, okay, okay.
11:55 - But it is, you see, at the end of the day,
11:57 it is good that you're doing it with a pan like this,
12:00 and a pan like that.
12:01 So, they will get to see what to do.
12:03 - Yeah, not for all fans, but so far, this is cooked.
12:08 This is thick, really.
12:09 That's why when I fry an egg,
12:10 it's like two minutes, bam, bam, bam, omelet.
12:12 That's a professional one.
12:15 This is a, this?
12:17 - Well, that is a good thing
12:18 that they're using something like that.
12:19 So, they will see.
12:21 Exactly, they won't have this.
12:22 - Who put the side again?
12:26 I'll go.
12:27 - Oh, they take it off completely, right?
12:28 - Yeah, now.
12:29 - Nice.
12:30 Actually, that burns that you get there,
12:38 it actually flavors the food, you know?
12:40 - Exactly, I don't burn good feel.
12:41 Then that's why people like the end,
12:42 like the end, when they pull the hard pieces.
12:45 - Come like pilau.
12:45 When people eat them pilau, they're like bonbon.
12:47 - That's me.
12:49 I never do this pork in this pan
12:50 and last night I tried it out.
12:52 (laughing)
12:54 You remember I have barbecue.
12:55 - The fact is, it makes it hot.
12:56 (laughing)
12:57 - You remember I have barbecue pits?
13:00 - Yeah.
13:01 - Cabbage.
13:03 - Cabbage time, cut up veggies time.
13:05 - And then you're coming with the carrots also.
13:18 (knife chopping)
13:21 - I think I might have lost that finger today.
13:25 Somebody call the insurance.
13:28 - Oh, definitely a little bit better than my package.
13:31 (knife chopping)
13:34 - Use this one.
13:50 - I don't know if I'm like too big,
13:56 I just run into everything right here right now.
13:59 - One, two, three.
14:01 (knife chopping)
14:03 - I am impressed.
14:09 That is dedication.
14:12 That's how you cut enough chicken
14:13 in a dip for one of your hands.
14:15 - No, no, no, no, hold this.
14:16 We're about wrong.
14:17 - How?
14:18 - You need to turn this over.
14:19 I'm excited.
14:20 No.
14:22 Turn it over.
14:24 Right.
14:25 - So we have to do this like,
14:27 like I was doing.
14:28 - No, no, no, no, no, no, no, no, no, no, no, no, no.
14:33 (speaking in foreign language)
14:37 - Yeah.
14:38 - What are you doing?
14:38 What are you doing?
14:39 This way.
14:40 - No, no, no, no, no, no, no, no.
14:41 (speaking in foreign language)
14:45 - Yes, right.
14:46 Yeah.
14:46 Nice.
14:47 - I'm splitting it like yours.
14:48 - Right, but you're not cutting this with the bar,
14:49 so small.
14:50 (upbeat music)
14:57 - Splitting in middle.
14:58 - Since we finished with the veggies,
15:08 it's time to cut the pork.
15:09 - Right.
15:10 - Nice.
15:10 (upbeat music)
15:13 (upbeat music)
15:16 - Chip, chip, chip, chip, chip, chip, chip.
15:32 (laughing)
15:35 (speaking in foreign language)
15:40 - I tell people the props though,
15:41 I tell them, yeah, when people do things,
15:42 I know it's real work.
15:43 And real hand come out good.
15:44 - So, so, when you think about it, right?
15:47 And I had to cut 200 pound of pork.
15:52 Could be like that.
15:53 (upbeat music)
15:55 (laughing)
16:04 - No.
16:07 It's not a hand, dog.
16:08 It's not a hand.
16:09 It's not a hand.
16:10 - Ready?
16:11 Right, so.
16:12 (speaking in foreign language)
16:18 (upbeat music)
16:20 - We good, you know?
16:33 (upbeat music)
16:38 - I got a thing for you.
16:39 Longhand, you're gonna come real good to the spoiler.
16:40 - Yeah.
16:41 (upbeat music)
16:44 - Just like me.
16:46 (laughing)
16:48 Our pork is diced.
16:52 No, I sliced, sorry.
16:53 Diced.
16:54 You put onions to onion or nothing?
16:58 - No, my stove is on, I don't put onions on.
17:00 - So, okay, so.
17:01 (speaking in foreign language)
17:05 - So, I am using this pot that you said
17:09 that we should use our wok on our pot.
17:11 - Oh, yes.
17:12 - So just in case everybody have different things
17:13 to cook with.
17:14 - Correct, that's right.
17:15 - Okay, cool.
17:16 So what heat should we put this pot on?
17:17 - High.
17:18 - High.
17:19 (speaking in foreign language)
17:21 - Yeah, well.
17:22 That, you need high.
17:24 (speaking in foreign language)
17:28 See, I know this one.
17:31 I know this one.
17:32 - I open it right opposite.
17:34 - Peck wise.
17:35 (laughing)
17:37 - I saw it from you.
17:39 (laughing)
17:41 - Yeah, do not waste ginger.
17:50 Do not waste it.
17:51 - We're not wasting it.
17:52 - So I believe now.
17:54 - Now we're ready.
17:55 We have ingredients cut.
17:56 Pork cut.
17:58 Your pork cook.
18:00 - Good, it good.
18:00 - It good?
18:01 - It's okay.
18:02 It's not a lie.
18:03 - You have the noodles boil.
18:04 You have the veggies cut.
18:06 And I mean, we cook in this.
18:08 For those who want to add hot pepper for flavor,
18:12 you could.
18:13 You could cut the top and add it.
18:15 - I'll write your description on how much you like pepper.
18:17 - All right, so you could use this pepper,
18:18 this coriander pepper, whatever hot pepper you want.
18:21 - Scotch bonnet.
18:22 - All right, so your pot hot.
18:24 - Like me.
18:25 - Nice.
18:26 - You want it boil again?
18:27 - Yeah.
18:28 - Nice.
18:29 - Nice.
18:39 - I don't think that'll cook it.
18:42 - I'll tell you a miracle guys.
18:43 I cook it hot.
18:44 - Right.
18:45 - Nice.
18:46 - What?
18:47 - Yeah.
18:48 - Right, I put it on here.
18:52 Put it on here.
18:53 - You're gonna make a queue.
18:54 You have to start with that.
18:55 - Nah.
18:55 - I'm gonna turn it on.
18:56 I'm gonna turn it on.
18:57 - Right, done good.
18:58 - So, top.
18:59 Now we gotta move quick, you know?
19:00 - Yeah, we gotta move quick.
19:01 - Right.
19:02 Throw in your carrots.
19:09 Throw in some carrots.
19:16 Throw in your sweet pepper.
19:20 Throw in your broccoli.
19:24 Throw in some onion.
19:27 Good?
19:28 - Yeah.
19:29 - I can throw in the cabbage.
19:32 - I think I put it in too much.
19:37 - Yeah, you go lower.
19:38 You go lower.
19:39 You cook fast.
19:39 - Bam.
19:40 I'm gonna lose it.
19:41 - All right.
19:42 What are you doing?
19:52 You could use again.
19:53 - Maggi for purpose.
19:56 - So how much dashi you put in this now?
19:59 - Dashes, yeah.
20:00 Now some people eat less salt.
20:06 Some people eat more salt.
20:08 - 'Cause they're fat,
20:08 that's why they're better for the temperature.
20:10 - Thank you very much.
20:10 So you could throw,
20:13 like for this,
20:14 I will throw,
20:16 let me say,
20:17 by tablespoon or by shakes.
20:19 About eight shakes for this veggies.
20:21 - One.
20:24 Two.
20:26 Three.
20:26 Four.
20:28 Five.
20:30 - Yeah.
20:31 - Six.
20:32 - All right. - Seven.
20:34 - Nine.
20:35 You're lucky.
20:36 So enough of your vegetables.
20:38 So now, what you're gonna do,
20:47 you add your pork.
20:55 You're going to add all the pork, yeah?
20:57 - Yes.
20:58 - Come on, porky boy.
20:58 - Go ahead now.
20:59 - All right.
21:00 Seven, eight.
21:03 - All right, put it, put it, put it.
21:12 - I put, I put, I put, what?
21:13 Put it too?
21:14 - Yeah, put it too, put it too.
21:17 (sizzling)
21:19 - I did ginger.
21:28 - Ginger one time?
21:29 - Mm-hmm.
21:30 - Because I know you didn't say we had to put this first.
21:32 Before this thing burns.
21:34 - I did long mink, no.
21:41 - I did long mink, most important part,
21:42 long mink.
21:44 - Champions.
21:45 No, no, no, just,
21:46 champion noodles.
21:48 - Champion noodles.
21:49 How much?
21:51 - Yeah, you could add all your.
21:55 - Drop all, eh?
21:56 - Yeah, drop all.
21:57 - Nah, man, we'll just do it, nah, your home.
22:00 - Remember your feet in your family, you know?
22:02 - Yeah, yeah, put some in the fridge and start a thing.
22:05 I think this is the hard part, boy.
22:07 Trying to get everything together.
22:08 - Just take your time, just take your time.
22:10 - Everything evenly.
22:12 - Right.
22:13 So the trick of the trade now,
22:15 is if your pot is too high,
22:17 you could turn off your fire and mix,
22:19 but we could lower it down.
22:20 - Now I'm gonna set it down a little bit.
22:24 - All right.
22:25 So just control in the heat how fast you could cook.
22:28 For the last,
22:34 we have some sesame oil.
22:37 All right.
22:41 One.
22:42 - I thought drop.
22:44 - Well.
22:45 Two.
22:48 Three.
22:49 Right.
22:50 - I'm curious, does it really fall off?
22:53 I'm really curious.
22:54 It's our first time.
22:55 - Nice, and that's it.
22:58 - I know you have a technique now.
23:01 - Right, the technique is for your food
23:03 not to come to touch you.
23:04 That is when you're plating,
23:06 but your home, your home, what you doing here?
23:08 - Don't rush me, don't rush me.
23:09 - All right.
23:10 (upbeat music)
23:12 And there you have it people.
23:17 Pork Lao Ming.
23:20 - Yes, sir.
23:21 - Some pork.
23:22 How we looking?
23:23 - Looking good, but I find yours looking better than mine.
23:26 (laughing)
23:28 - So,
23:31 I just wanna say it was really, really awesome
23:34 making this dish.
23:35 I mean, there's a lot of procedures
23:37 to actually go through this.
23:38 I mean, processes have to follow
23:40 to make sure everything is done right.
23:41 I mean, you know what you're doing.
23:42 That is one thing for sure in terms of that.
23:44 It doesn't, this doesn't just come about like,
23:46 yo, hey, pshh.
23:47 If I just make this now, it takes a lot of preparation.
23:49 Imagine this is just for two people.
23:51 Well, I will do this, I might do this, I don't know.
23:53 But imagine you had to make this every day for everyone.
23:55 So, the fans of salt pork,
23:57 all this, trust me, is real work
23:59 and real dedication behind this.
24:01 Trust me.
24:02 So this is awesome.
24:03 So my brother,
24:06 you have to taste belonging
24:09 and see if my representation
24:13 to the people of Trinidad and Tobago,
24:15 if I made them proud.
24:17 If I could pass the test,
24:19 if I could make it,
24:20 they could make it too.
24:22 - Crazy.
24:23 - Doctor.
24:24 - I duck in Corona from dying
24:25 and I go duck Corona to come and eat your food.
24:27 I'm dead.
24:28 - Well, it's better my food.
24:30 Trust me, it's better my food.
24:32 - Is it a good thing I stop next day
24:33 and see what he was doing?
24:34 - Yeah, I follow everything that you're doing.
24:36 - Right.
24:37 - I might do something better,
24:38 but I mean.
24:39 (laughs)
25:04 (speaks in foreign language)
25:08 - Is it edible?
25:09 Was it edible?
25:10 - No, it's good.
25:10 - It's edible?
25:11 - It's good.
25:12 Yeah.
25:13 (speaks in foreign language)
25:17 - We can't work long.
25:17 Okay, on a scale of one to 10,
25:19 as a man who never cut up vegetables fancy,
25:24 how much do you give my score?
25:27 - Seven.
25:28 - What?
25:29 - Seven.
25:30 - But.
25:30 - Seven.
25:31 - There's more marks than my ex,
25:32 if I take a note.
25:34 (upbeat music)
25:37 - I'm eating on your retainer.
25:47 - Nah, boy.
25:48 Really can't touch it, you know.
25:51 All this salt fuck today.
25:53 No wonder, boy.
25:55 What, boy?
25:56 You're so motivated,
25:57 but you keep some secrets, you know.
25:58 You mind keeping some secrets.
26:00 - You're a good boy.
26:01 You come like you're asking me,
26:01 come on, show your pride.
26:02 - I'm not asking you any secrets.
26:03 - You're not asking me any secrets.
26:05 But it is really good, as always.
26:07 And I've got to taste it,
26:08 'cause we in quarantine, everyone.
26:10 And I get to taste the man long,
26:11 make me feel all this,
26:12 I don't know why everybody crazy.
26:13 I am blessed.
26:14 So ladies and gentlemen,
26:15 there you have it.
26:16 Salt pork and lau ming today.
26:19 It was awesome having you here, brother.
26:20 We thank you very much for everybody who is online,
26:23 who is watching whatsoever at home.
26:25 We hope you enjoyed this segment today.
26:26 This was just for you all to learn
26:27 how to make your favorite dish
26:29 from one of your favorite chefs,
26:30 in Trinidad and Tobago.
26:31 So we want to thank everyone
26:32 who made this episode possible.
26:35 My boy, Salt Pork,
26:36 only way to come up here,
26:37 the hand made stories to teach you all.
26:39 And once again, our sponsors who made it happen.
26:41 Edward BB Harry,
26:42 who is the distributor of the best
26:45 chow mein noodles in the world.
26:47 Champion.
26:48 And of course, Margie,
26:50 with their awesome ingredients
26:51 to make our unique dishes.
26:53 And Carnation Milk.
26:54 Thank you all so much.
26:55 It's cravings, it's salt pork right here.
26:58 Don't worry, I've got a lot more episodes coming up,
26:59 so we're going to see what we're going to cook
27:01 next week for you all.
27:02 It's cravings, your boy Crazy Legs,
27:04 Salt Pork, we out.
27:05 - Join us next week, Friday, June 12th,
27:16 as we recreate your favorite
27:17 homemade hot dogs and gyros.
27:20 (upbeat music)