Cravings - Episode 8 Karaille, Punch, Mac & Cheese

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In the Season Finale of Cravings, Crazy Legs in joined by Chef Kel and Chef Andre.

In this episode, we get a three for one special with fried karaille, punch and mac and cheese dishes.
Transcript
00:00 (upbeat music)
00:02 Welcome back everyone to Cravings.
00:05 Yes, your favorite cook show right here on CNC3,
00:08 where we recreate your favorite street food
00:10 in the studio with the best chefs in TNT.
00:13 It's our final episode.
00:15 We know you are going to miss us.
00:17 We love you.
00:17 We're gonna miss you all too,
00:18 but don't worry, we have a lot more happening.
00:20 But today we have two chefs on board
00:22 coming to make some awesome stuff.
00:25 So let's see what they have planned for us today.
00:28 - Hey, this is your boy Chef Ken here,
00:30 back again with Crazy Lake on Cravings.
00:32 This is our last segment, our last segment.
00:35 We have plenty in store for you today.
00:37 And trust me, today,
00:39 you're gonna see something different today.
00:41 - And ladies and gentlemen,
00:42 once again, right here on Cravings, my boy Kel.
00:46 Kel, what's going on, man?
00:47 - Howdy, howdy.
00:48 - What you have for me today?
00:49 What you have for us today?
00:50 - Well, I went down to Saudi Arabia again.
00:54 I went down and I find something, you know.
00:57 I say I'll catch crazy today.
00:59 Catch crazy, I'm gonna scream.
01:00 - Say something hard, easy, wait,
01:02 I think you're gonna be blown away.
01:03 - Something bittersweet.
01:05 Bittersweet.
01:08 - Kel, you're laughing at me over here.
01:09 - Yeah, I laugh at you.
01:11 - I don't like that part, I'm scared, I'm scared.
01:13 - But everybody know it.
01:14 - Everybody know it.
01:15 - I think you know it too.
01:16 I think it's kareli today.
01:17 - Kel, you're gonna make kareli?
01:21 - Yeah, kareli.
01:22 - Kel, you bring no kareli in this food?
01:23 - Yes, I bring kareli for today.
01:24 - Kel, let me see this kareli you bring in this food.
01:26 - What is it?
01:27 - Kareli, bring a kareli in this food.
01:29 - Kareli.
01:29 - Bring a kareli in this food.
01:33 - Kel, you have a kareli?
01:33 - Yes.
01:34 - What you gonna do with kareli?
01:36 - You gonna have a twist with kareli.
01:38 Ring on fried, go yourself.
01:39 - Kel, I want no kareli either.
01:41 - Why?
01:42 - I bring kareli, you put me with the kareli, yeah?
01:44 - Well, yeah, try it.
01:45 - You're forcing me to bring kareli?
01:46 - Yeah, try it.
01:47 - What you gonna do with kareli?
01:48 I ain't do it, what you gonna do with kareli?
01:50 - Well, if you ain't explain anything about today,
01:52 I'm gonna make mine different.
01:53 - Well, you could make it more excited, I'm gonna say,
01:54 where could we kareli that make it taste good?
01:57 - Add some flavors.
01:59 (laughs)
02:01 And later on, we're gonna try your favorite.
02:04 Your favorite, punch.
02:06 - Punch, I know.
02:07 - But today is beetroot and banana punch.
02:09 - Ah, boy.
02:10 - More strength.
02:11 - Right, so it's punch, and I understand
02:14 you have some main courses from our brother, Sandy.
02:17 - Sandy, yeah.
02:18 - What Sandy give you today?
02:19 - Sandy, I think he told me mac and cheese.
02:21 - Mmm!
02:22 - I think I'm gonna fill up some shrimps with it.
02:24 - What?
02:25 - Watch now, dynamic.
02:26 - Dynamic.
02:27 - I've practiced whole weekend, just waiting for you.
02:29 - What are the ingredients that we need?
02:32 We need kareli?
02:33 - It's a must, it's a must, it's a must.
02:35 - All right, well, we need kareli.
02:38 - We need kareli.
02:40 - What else we need for getting this thing done?
02:43 - Well, when we say I think we're gonna make some
02:44 kareli rings.
02:45 You know, like onion rings, kareli rings, you know?
02:50 So, Edward, give it a little look.
02:51 - I see first, I add some flavor.
02:54 So the--
02:55 - A lot of flavor.
02:56 - Yeah, so we have our flour, season, make our batter.
03:01 We just flour here, in the batter we're gonna add some
03:03 Parmesan cheese, some basil, black pepper, salt,
03:08 more cheese in the batter, of course,
03:11 shrimp butter system here, our flavor here,
03:14 sometimes flavor, we have some cornmeal here,
03:16 some flour, some cinnamon, bread it in the fryer.
03:20 Trust me, crazy, you'll love it.
03:22 - You're gonna make me a believer today, boy.
03:24 This is the final, final episode,
03:27 and you bringing kareli in my studio.
03:30 Where is the producer?
03:31 I'm not endorsing this, but we're endorsing these products,
03:36 which are French barbecue sauce, obviously.
03:38 Thank you very much, Amco, for sending these.
03:40 These are gonna be used also, I understand,
03:42 the honey mustard to create a sauce that will enhance,
03:46 beyond even the kareli, taste exquisite.
03:51 And also, Maggie to help us today, Maggie, day one.
03:55 Pumping with me, making everything pump, pump.
03:58 - Also kareli, yeah?
03:59 - Pump it up, pump it up, and update.
04:00 - In the kareli too.
04:01 - Nice, what, for real?
04:03 Well now, Maggie in the kareli, we see him.
04:05 And obviously, Nestle, oh,
04:09 condition evaporated, melted.
04:11 - In the kareli too.
04:11 - Hold on, wait, what?
04:12 - To make the batter.
04:14 - Let me back it up, let me back it up.
04:17 Continuing, speeding.
04:19 So, once again, Kel, as usual,
04:20 what's the first thing that we just do?
04:22 - Wash our hands.
04:25 - First, we gotta stay apprised,
04:26 because we're going to eat kareli.
04:28 And then wash our hands, here we go.
04:30 (upbeat music)
04:33 Welcome back, everyone, to the final episode of Cravings,
04:48 with your boy Crazy Legs right here.
04:49 I have my brother, once again, Kel on the inside,
04:53 who I'm not pretty much liking in this episode,
04:55 because my boy bring, I reiterate for the millionth time,
04:59 kareli.
05:00 (laughs)
05:02 Kareli.
05:03 For us to do some kareli rings
05:05 that he says is gonna be awesome,
05:07 he's also making our beetroot punch.
05:09 Later on, we have our other brother, Sandy, on the inside,
05:11 man, making mac and cheese and shrimp kebab.
05:15 - So, what we have here, we have our flour here, right?
05:20 We'll season our flour, so we add some black pepper.
05:23 - Some black pepper.
05:24 How much black pepper do you reckon?
05:25 - It's about a half teaspoon, half teaspoon of salt.
05:28 (upbeat music)
05:30 - All good?
05:35 - Yeah.
05:36 A pinch of saffron.
05:37 - Saffron?
05:38 - And then, basil.
05:42 - Basil, oh yeah.
05:43 - A little parsley.
05:44 And two tablespoons of parmesan cheese.
05:51 Throw it all in.
05:52 Get it all inside.
05:53 - No.
05:54 - All the flavor.
05:54 - Yeah, we need a lot of flavor, so we add more.
05:57 (laughing)
05:59 - And inside, we also have grated cheese, also.
06:01 - All right.
06:01 - And also, a quarter cup.
06:03 - So, this is our butter.
06:05 - Making a butter here.
06:06 - Nice.
06:07 Half of the carnation milk.
06:10 - And then, we add half of the water.
06:16 So, then, 10.
06:18 The red ashwagandha.
06:20 And as it mixes, I will throw some here, okay?
06:23 (upbeat music)
06:26 - A dash of the Maggi seasoning.
06:31 - All purpose seasoning.
06:34 - All right, man.
06:39 Oh, it's smelling crazy.
06:40 - Smelling good already.
06:42 - Is it possible we could just fry this alone?
06:43 - No, it tastes good enough.
06:45 - It's possible, but...
06:47 - Possible, but...
06:48 - We make you come up with this, this, this, this, this.
06:52 - Because I want to make a change.
06:53 It's for children.
06:54 Children will not eat kerali.
06:56 So, if we fry it, and we add the cheeses inside,
06:58 maybe we could get the children to like kerali more.
07:00 Smelling good for you, too?
07:01 - Plenty thinking good for you,
07:02 but it's not good for you, too.
07:05 - Put on your oil.
07:05 What we're gonna do after now is season your kerali.
07:07 What we're gonna do with the kerali now,
07:09 is put it in the oil,
07:10 and marinate it.
07:13 And fill it up, yes, nice.
07:17 - How do I say nice?
07:17 Is it nice?
07:19 - Your salt.
07:21 Half a teaspoon again, very good.
07:23 Black pepper.
07:24 Season again.
07:27 Of course, maggi again.
07:32 - All purpose for this purpose.
07:34 - Let's use one hand, so keep one hand,
07:37 so we're wet hand, and one hand's dry hand.
07:39 - Which one normally, your wet hand?
07:40 - Well, I...
07:41 - Try to retain it.
07:44 - I use my right hand as my dry, and my left hand as my wet.
07:47 It's a put, literally, in a dry flour.
07:50 - All, for all?
07:51 If you can, yeah?
07:53 - And coat it well.
07:55 Make sure all is nice and floured.
07:58 Depending on the flour and the cornmeal.
08:03 What is cornmeal?
08:04 - Cinnamon. - Cinnamon.
08:05 Why is it so hot, I think?
08:13 (upbeat music)
08:15 (sizzling)
08:18 - So, coats.
08:24 - Nice.
08:36 - And now we're gonna make it punch.
08:45 - We have our boiled beetroot here already.
08:47 - Yes, I saw the boiled beetroot, we're doing that prior.
08:49 - Yeah, prior.
08:49 We cut up our bananas.
08:52 Today we have our vanilla.
08:53 I'm gonna like a little vanilla, but not too strong.
08:56 Yes, a touch.
08:57 - Just a little.
08:58 - Our bitters, of course, our milk, our carnation milk.
09:01 - Carnation, always remember people, carnation on the inside.
09:04 Making our meals top up,
09:05 and also our punches that keeps us going.
09:10 - We have our condensed milk here.
09:11 So, ready to go.
09:13 - Blend it up.
09:15 - So first, throw in the beetroot.
09:18 Of course, I have some milk already inside there.
09:23 Condensed milk.
09:25 Bananas.
09:29 - Bananas.
09:30 - Everything inside there.
09:33 - So it's potassium, beetroot is...
09:35 - Don't be grisble, I can't tell you.
09:37 - Beetroot is blood.
09:37 - Yes, beetroot is blood.
09:39 And essence.
09:42 Just a little.
09:43 Don't overdo your essence.
09:45 - Right, be careful in the blender.
09:47 - Ah, it's not all slow, boy.
09:50 Ah, you're bluuh!
09:52 - There you all have it.
10:12 Fried koraile.
10:14 We shall try it and see if Kel's remedy, I would say,
10:19 a redemption to koraile, tastes as good as he says.
10:22 - Oh my boy, Kelos!
10:25 - This is what we're talking about.
10:26 - Into work.
10:27 - Into work now.
10:27 - Beetroot and bananas.
10:28 - So good on you, brother.
10:30 - Punch.
10:35 - Punch.
10:36 - The punch is kicking.
10:37 - It is good.
10:40 - I don't have anything here to be jested about.
10:42 So brother, koraile done, punch done.
10:45 We bring in Sandy and start the mac and cheese
10:48 and the shrimps, right?
10:49 Boom.
10:50 - Hi, this is Sandy from Brews Bistro.
11:01 We're here on Cravings with Crazy Legs.
11:03 And we're here to go to Tabang, this is the final episode.
11:07 We have something special in menu today,
11:09 which I know it will be a favorite for him.
11:11 Let's go.
11:12 - And with us here, ladies and gentlemen,
11:13 please welcome Sandy.
11:16 Sandy, we've seen my brother from Brews Bistro in,
11:20 where is it?
11:21 - Piafo International.
11:22 - Yes, man.
11:23 So my brother, Kel kind of give me a little mix up scene
11:28 there and get me kind of scared with the koraile kind of thing
11:31 but I'm hoping that you will have that for me today.
11:34 I'm kind of worried, you know what I mean?
11:35 What we cooking today, brother?
11:37 - Well, we cooking one of your favorites.
11:39 - What is that?
11:41 - I hear you like mac and cheese.
11:42 - Ah, ta, ta, ta!
11:43 This is about the way it is.
11:44 So you're making, we making mac and cheese today.
11:46 - What we making?
11:47 Brews mac and cheese.
11:48 - Brews, we brewing a mac and cheese.
11:51 - We doing it two different ways.
11:52 We doing it in the oven and we doing it
11:54 straight from the pot.
11:55 - Ay, ay, ay.
11:56 So what are the ingredients we need for this, really?
11:59 - All right, so look at it right here.
12:01 You see we have the regular salt.
12:03 We have something, turmeric.
12:05 - What is this?
12:07 - All right, you have black pepper.
12:09 We have our Maggi's all-purpose seasoning.
12:11 - All-purpose.
12:12 - All right, you have basil.
12:13 - Basil.
12:14 - Yeah, that'll give you a nice twist.
12:16 Right, you also have your Parmesan cheese.
12:18 - Parmesan.
12:19 - Yeah, you have red onion and garlic.
12:23 - Garlic.
12:23 - Yes, and of course, you have milk.
12:25 You have your pasta here.
12:27 And we have our cheese grater.
12:28 - Cheese grater, real cheese grater.
12:30 (grunting)
12:30 And not to forget, people, today,
12:32 our segment is sponsored by Maggi,
12:35 the all-purpose that we're using.
12:36 - Yeah, yeah, yeah.
12:37 - We can use it in everything.
12:38 Thank you very much, Maggi,
12:39 with all your wonderful products.
12:41 And the barbecue is gonna be done by French's.
12:43 Beautiful barbecue.
12:44 - Don't forget the shrimp.
12:45 - Oh, gosh, the shrimp.
12:46 Yeah, oh, yes.
12:47 Again, done.
12:49 It's cooking right now.
12:51 - Yes.
12:51 - And of course, Nestle Carnation,
12:54 where we're making a punch,
12:55 making our free macaroni.
12:56 Everything in it, we put in everything,
12:58 all the ingredients combined.
13:00 So my brother, what is the first thing that we need to do?
13:03 - Sanitary is everything.
13:06 (screaming)
13:06 - That's what shopping is.
13:07 I see the store name, it's like,
13:09 this man trying to trap me.
13:11 Well, let me get a drink, Rackham.
13:13 - All right, brother.
13:14 - So our hands are all clean, brother Sandy.
13:23 What is the next step, since we have all the ingredients?
13:25 - Right, so we have boiling water.
13:27 Bring your water to boil.
13:28 A pinch of salt.
13:29 Put like a teaspoon of turmeric.
13:36 That gives it the color.
13:37 - I realize turmeric has been a lot of things, boy.
13:40 Korea had it in everything, so come on, man.
13:43 - Your pasta.
13:44 - I say pasta and macaroni, yeah?
13:47 He's the kind of guy who they say COVID, not Corona.
13:51 All right.
13:54 - So this boils for like five to 10 minutes, yeah?
14:00 - So you boil it until it gets the--
14:01 - Yes, until it gets, not too soft.
14:03 - Soft enough.
14:04 - So you don't want it to melt in too much.
14:07 You want that nice little texture.
14:09 - All right, so we're gonna strain now.
14:11 - So Sandy, while we're done straining,
14:16 we're gonna go with the kebabs.
14:17 - Let's do the shrimp in the meantime.
14:18 - Shrimp kebabs, let's go.
14:19 Where are we barbecuing it?
14:21 - We're grilling it, and then we're doing
14:23 a nice barbecue sauce to transfer.
14:24 - Nice, so we're using the French yesterday for that also.
14:26 - Yes, yes, yes.
14:27 - All right, here we go, I'm ready.
14:28 You know, as a man, always ready to learn and eat.
14:30 Most important, eat.
14:32 But you know why I put up ears?
14:34 Because it does an amazing job.
14:37 Watch me, grill marks on that now, man.
14:39 I hear like my arms.
14:40 - So you remember the shrimp we seasoned?
14:45 - Yes, we seasoned our shrimps.
14:47 All purpose, but my tomatoes fall out.
14:49 All right, so, shrimps, as you can see,
14:53 I see we have tomatoes, some onions,
14:55 and obviously a nice kebab line happening.
14:58 Wow, damn.
15:03 (laughs)
15:05 - Nice.
15:14 The thing with shrimp is, they overcook it.
15:19 They kind of rubbery.
15:19 - Yes, yeah.
15:20 - Yeah.
15:21 - There's a word for it, a traditional
15:23 Trini sandwich, call it, but I'll show you
15:25 what I came up with, but it's the nyam, nyam, nyam.
15:29 (laughs)
15:31 Nyam, nyam, nyam.
15:33 Like you have to, nyam, nyam, nyam,
15:35 and say, Trini, feast today, tomorrow.
15:37 Not today!
15:38 - We're gonna make the mac and cheese now.
15:50 Put in your cup of milk.
15:51 - How much milk do you require for this?
15:53 - It depends on the serving.
15:54 So you have like a six-ounce serving,
15:56 so one cup of milk should work.
15:57 - What kind of milk do you recommend?
15:59 - I recommend the Nestle product, Nestle Carnation,
16:02 or full cream milk.
16:03 - Full cream milk?
16:04 - Yeah.
16:04 - Nice, okay.
16:05 What?
16:08 - Remember the pot hot?
16:10 - Right, I was like, since when milk
16:12 doesn't bubble like that?
16:13 - Right, so we gotta move quick, right?
16:15 - Yeah, add it.
16:16 - Good, so, let's go.
16:18 First thing first, I must put my spoon.
16:20 Then we put in our pinch of salt.
16:24 - Pinch of salt.
16:28 - Nice.
16:29 - You like things salty, boy?
16:30 - It's like plenty!
16:31 I don't even eat plenty, I'm like,
16:32 I couldn't see, but I'm gonna go.
16:34 - Right, a pinch of black pepper.
16:35 - Pinch of black pepper.
16:37 - Pinch of black pepper, boy.
16:39 - Yeah.
16:40 Put some of my girl pepper seasoning.
16:42 It all depends on your serving.
16:48 Okay, you know, people be home,
16:50 making it for their children,
16:51 you might wanna impress your girl, you know?
16:53 - Once again, for the eighth episode
16:55 and final episode, I'm single.
16:57 But after this, I hope that somebody would
17:00 want me to cook for them.
17:02 I mean, yeah, I'm not only funny,
17:05 I ugly back a cook.
17:06 Nice.
17:08 - Yo, was she to leave or she to stay?
17:10 - Well, nobody to stay, so it's a problem.
17:12 - Well, put a little more basil.
17:14 Put a little more basil, she could stay down.
17:16 - That's like my mama's wife,
17:19 my mom say, "I buy shoes for my ex."
17:22 And my mother tell me not to do it,
17:24 and I buy five pairs for the girl.
17:25 I say, "Ma, why you got to do that?"
17:28 - 'Cause she gonna walk out your life.
17:30 You need really help.
17:32 - Go buy shoes!
17:33 - Now we have onion.
17:34 - Onion.
17:35 - Red onion, I like red onion.
17:36 - Red onion?
17:37 - Yeah, it has more flavor.
17:38 And red onions,
17:42 and some garlic.
17:44 - Garlic is really good for you, you know?
17:45 - Yeah, when the milk come into a boil,
17:47 must know you continue to stir it.
17:49 And then, equalize your taste.
17:52 So always remember this, I'll tell you a trick.
17:55 How your sauce taste here, is how your pasta will taste.
17:58 - I think I good.
18:05 - But you get a unique taste, a unique taste on your tongue.
18:08 - I get so, I get like seven different flavors in a day.
18:11 - You get a unique taste right off your tongue.
18:13 - Yeah, yeah, yeah.
18:14 - That is the other one.
18:14 - I was trying to figure out, I was like,
18:15 "Wait, which one I really trying to taste here, boy?"
18:17 I get so much.
18:19 - Last taste,
18:22 taste of the fire rising.
18:24 - So it's bubbling?
18:27 - Yes.
18:28 - It's bubbling, rising, boy.
18:30 - You stir 'em, you try to let,
18:37 get the,
18:38 mix the hair in between everything.
18:41 The reason we want this to come to a boil,
18:45 is that when we throw in the cheese, it'll melt one time.
18:48 If we throw it in,
18:49 and the temperature is not hot enough,
18:52 the cheese will melt properly.
18:54 You spread your cheese around,
18:56 and it's all based on your likings.
18:58 If you like plenty cheese,
18:59 know them children love plenty cheese, you know?
19:02 - They love Tuesday?
19:04 - Yes.
19:05 - Mix up?
19:06 - Yes, then you start to stir it,
19:07 evenly coming around.
19:08 - Woo!
19:09 - Yeah, boy.
19:10 - Yeah, you ready to go?
19:11 - Aye, aye, aye.
19:18 (upbeat music)
19:21 - Right, you remember how I washed this, see?
19:24 - Mm-hmm.
19:25 - Drizzle a little Parmesan on the top.
19:26 - Parmesan.
19:27 How much Parmesan do you really cook, I ask?
19:29 Just all over the sprinkle coming down?
19:31 - Yes, yes, drizzle it.
19:32 Not too much, you don't wanna overpower it.
19:34 So there's a other way as well, Lex.
19:36 You can bake it in the oven as well.
19:38 - Nice, so we're gonna put some inside here,
19:40 and get it ready to bake.
19:41 - Yes.
19:42 - Nice.
19:43 When it get hot and it come out,
19:46 sprinkle the cheese.
19:47 - Exactly. - You leave them there
19:48 for like 10 or 15 minutes.
19:49 - Mm-hmm.
19:50 - So everything will come together like a pie.
19:52 Then you sprinkle the cheese on top.
19:55 We're gonna make our barbecue sauce for the shrimp.
19:59 Using French's Gatelman's barbecue sauce.
20:04 Yeah?
20:05 - To the bottle of French's barbecue sauce.
20:08 - One little salt.
20:09 Make sure and melt out all the sugar.
20:13 (upbeat music)
20:16 Make sure and melt all the sugar.
20:26 (upbeat music)
20:29 And there you all have it people.
20:50 We have okro.
20:52 Give me okro.
20:53 (laughing)
20:55 Okro.
20:56 Ah, there you go.
20:58 And there you all have it people.
21:00 Karali.
21:01 Rings.
21:02 Fried karali from my boy Kel.
21:05 We're gonna taste that just now.
21:06 And Sandy, mac and cheese.
21:10 Baked.
21:11 Then after we have the kebab.
21:13 Shrimps.
21:14 Shrimps.
21:15 Shrimps.
21:16 Shrimps, obviously, I don't treat people, shrimps.
21:18 We have shrimps here in the house.
21:21 So we have real meals over here.
21:22 We did a lot of work.
21:24 And obviously we have a lot of sauces to go with it.
21:26 So I see we have the French's,
21:28 we have the honey mustard,
21:29 and we have the barbecue also to go along.
21:31 Right, so.
21:33 We're gonna leave that karali for last
21:35 because I don't wanna spoil my mouth for everything else.
21:38 Probably, now we don't know yet, right?
21:41 So, Sandy, you ready for this?
21:43 Let me see what's going on.
21:45 All right, so here's what's going on brother.
21:47 Shred that pickle here, there.
21:51 Shred that pickle, man.
21:53 Nicely.
21:53 Try it.
21:58 But your man real hungry, so why she take this?
22:02 (laughs)
22:04 (yells)
22:11 Sandy!
22:12 Bruce!
22:13 Bruce!
22:14 I get work by Bruce!
22:15 Talk to me, man.
22:18 How this shrimp is, I wanna know how much shrimp is, firstly.
22:20 I'm real curious about my shrimp.
22:23 You know what I mean?
22:24 Shrimp is nothing to say.
22:25 I want to put butter, a little more seasoning,
22:27 a little barbecue sauce for the French's.
22:29 This here will come off a little different for them.
22:32 Chop up.
22:34 Yay!
22:36 Call my hands over here!
22:38 (laughs)
22:40 Crazy hands!
22:41 All right, let me go in on Sandy over here.
22:43 But Sandy, ooh, now boy.
22:45 Might wanna look like that when I open it.
22:47 Whoa!
22:52 Mac and cheese, Bobby.
22:54 Mac and cheese, mm-hmm!
22:56 And the shrimp.
22:57 Guinea butter, being such a professional.
23:07 Just because it's the final episode,
23:10 cannot attend.
23:13 You wanna know honest, I'ma show you.
23:15 - Can I be honest with you?
23:16 - Be honest now.
23:18 Tell me anything you want to tell me.
23:21 - I'ma bring a little competition, what's up now?
23:23 - Yeah!
23:24 Competition, you say that?
23:26 - Yeah, yeah, yeah, you're good to go.
23:28 - You're good to go?
23:29 - I'ma bring out that thing.
23:29 - Woo!
23:31 Now ladies and gentlemen.
23:32 We're going from a really nice dish over here
23:38 to our next dish.
23:42 That my boy, Kel, wanted so badly of us to have.
23:49 So Kel, my fried kareli.
23:54 Looks good?
23:58 - It's excellent.
23:59 - I say that 'cause it's a little bit of a bump up.
24:01 So here brother, I'm gonna pass this by you.
24:04 And I see you, you have yours all dressed.
24:06 So ladies and gentlemen, just to give you all a heads up,
24:11 this was Kel's creation.
24:14 So he did this to show people that nobody likes kareli,
24:18 it's a kind of, I would say, a back burner dish
24:21 that nobody looks forward to eating.
24:24 And he decided, you know what?
24:26 Let me do something, let me change it up.
24:27 It's not a street food, but let me make something
24:30 home out of this, not to see how everybody would react.
24:34 Boy over here, suddenly laughing.
24:36 My money's true.
24:39 Medic!
24:47 - I must say, this is really good.
24:50 The kareli, not bitter, nothing inside.
24:52 - You sure?
24:53 - And the sauce, top it off.
24:55 - I feel you just tried to know my mind, right?
24:56 Really?
24:57 - Yeah, totally.
24:58 - I just did, you know what I'm saying?
24:59 - Kids will love this.
25:00 - See?
25:01 - It's wonderful.
25:02 - All right, all right, all right, there we go.
25:03 All right.
25:04 What?
25:11 - Oh God, oh God!
25:17 Oh!
25:18 - It's a bun, man!
25:26 - It is good.
25:27 - But why is it really good?
25:30 See?
25:31 - How come there's crumbs?
25:36 I've not had that.
25:38 - What?
25:39 Kel?
25:40 - Good.
25:41 - Brother, for this creation,
25:43 you do something that people don't like,
25:45 to make it like it.
25:47 What about that then?
25:49 You cross it with a big, you break the meter, poosh!
25:52 You break the meter today, you break the meter today.
25:55 Copyrighted one time, people, what's going on here?
25:57 We're making new dishes.
25:59 So, mine one taste all right?
26:00 - Excellent, I must say.
26:03 Excellent.
26:04 But I'll give you a 9.5.
26:06 - Ooh, I'll give you a 9.5.
26:07 Kel, Sandy, what is bosses?
26:09 I'm talking about office, if you don't know about office,
26:12 we are bosses without an office.
26:14 But today, I represent,
26:16 and thank you very much for coming out.
26:17 Thank you for all the chefs that came out.
26:20 Talking about Southpork, we're talking about my boy,
26:22 Mike from Chagones Cutters Express.
26:24 And most important, Annie, we love you.
26:27 Thank you for helping me with my doubles.
26:28 Thank you, you redeem me.
26:29 Thank you to all the sponsors
26:31 who made this season of Cravings possible.
26:34 We'd like to thank Nestle for Maggi and Carnation.
26:37 Without you all, these products would not be so awesome.
26:40 So you all go out there, get them for yours.
26:42 And Edward B.B. Harry for the Indy Curry
26:44 and Champion Noodles.
26:46 They are the best on the market, you can't beat them.
26:48 And Amco for their garden foods,
26:50 English cheese and French dressings,
26:52 barbecue and honey mustard.
26:55 And thank you for the viewers who locked in
26:56 and learned something.
26:57 I know you all, "Hey, if I could do it."
27:00 You can do it too.
27:01 This is Cravings and your boy, Crazy Legs.
27:03 Don't worry, we have a lot more coming your way
27:05 when it comes to your favorite street food.
27:07 We have you all back, so log on, keep watching,
27:10 keep viewing and see when next
27:12 we have something coming close to you.
27:14 See you all.
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