Cravings - Episode 7 Curry duck, Veggie Lo Mein, Baked Chicken & Hennessy Ponche De Creme.
Chef Annie is at again with Crazy Legs, but this time they are doing Christmas cutters where she shares her secret to her legendary curry duck.
Transcript
00:00 Welcome back everyone to another episode of Cravings right here on TNT3 with your boy Crazy Legs.
00:06 As you all know, it's all about street cooking but no, it's Christmas time.
00:10 So we have the Christmas menu with the best chefs in TNT right here to teach me because I can't cook for sure.
00:17 I mean I look good.
00:19 But okay, what's going on? Did you learn how to cook? Let me see what's going on.
00:24 I don't know what you're cooking. Daddy, I don't know what you're cooking with.
00:26 So let me see what's going on.
00:27 Hi everyone, Anri Rambley here of Anni's Culinary Cuisine Limited.
00:31 Back again on season 2 of Cravings with your boy Crazy Legs.
00:35 As you know, the theme here on Cravings is Christmas time and we all need some cutters.
00:41 So today we're doing some Christmas cutters on Cravings.
00:44 And welcome back right here on TNT3 Cravings with your boy Crazy Legs for the second time from season 1 into season 2.
00:52 McGill.
00:53 Anni!
00:55 You're single, you're cool.
00:57 I'm real.
00:58 You're real good? Everything cool?
00:59 Real cool.
01:00 Anni, here we go. No matter what it is that we're cooking today.
01:03 Last time you gave me 5 on my cake and I told you I'm feeling sick.
01:08 You must have told me.
01:11 No, I told you I'm feeling sick on my cake Anni.
01:13 It's been good.
01:14 So no matter what it is that we're cooking today, I'm going to score the best.
01:19 You know what? I'm going to cook better than you today.
01:21 Woo!
01:22 Alright.
01:23 I'm starting to get some fire here with Anni.
01:25 You know what Anni, here we go.
01:27 What are we cooking today?
01:29 We're cooking some roasted curry duck.
01:31 Anni, duck is my favourite.
01:35 Right, and guess what?
01:37 We have this baby here, new from Caribbean Flavors.
01:41 The Rajpuri.
01:42 Rajapuri 9 spice curry.
01:44 Great on its own, but if you feel to add a little something, something like anchor masala or jira, up to you.
01:52 So, alright, so that's the cuttle.
01:53 So what are we cooking again today?
01:55 We're doing a healthy version of Chinese style chicken.
01:58 Instead of frying it in a whole set of oil, we're roasting it in the oven.
02:03 And then we're chopping it and we can add pepper to that to make it spicy and for cuttle.
02:08 And what's we going to decide with that now?
02:11 Oh well, we're going to wash it down with something.
02:14 Oh, what are you washing it down with?
02:15 With some Poncha creme, it's Christmas.
02:19 You know Ananasani said that how you had to make some noodles or chow mein or some vegetables.
02:23 Yeah, well of course, we have champion here, so we have to do some vegetables.
02:26 We'll go with some garden foods and some champion.
02:29 We have cuttle, we have real food today, boy.
02:32 Feltful things.
02:34 Real things to go on.
02:35 Alright, so here's what's going on, here's the menu today.
02:37 There's a lot, a lot of cooking today.
02:39 I feel like I have to prepare for everybody for Christmas.
02:42 So, let me get started and pick up our sponsors to make this possible.
02:45 Most and important, Standard.
02:47 We have all the special equipment we can cook here right now.
02:49 So, thank you all very much because I love my belly.
02:51 Then our friends have Caribbean flavors.
02:53 Yes, Caribbean flavors, spicy and full food, every episode.
02:56 Then we have the champion chow mein and baking powder.
02:58 Today, you don't know what, it's chow mein time.
03:01 And our friends from garden foods, yes, garden foods, fresh produce in our bag.
03:06 Check it out for yourselves.
03:07 Then we have the English cheese, sunflower and president.
03:12 Yeah, we've got in everything also.
03:15 And once again, carnation, full with ponzu sauce.
03:18 Yes, everything.
03:19 You don't know, evaporated milk, get me down.
03:22 And our friends at School of Fashion, I'm studying online, doing my masters online.
03:26 Imagine that, you could do it too.
03:28 Check them out, get internationally certified.
03:30 Alright, and in.
03:32 Time to wash my hands and get into this.
03:35 Here we go.
03:36 [Music]
03:53 Welcome back everyone to season two of Cravings, Christmas edition.
03:57 Your boy Chris Lek here and I have Annie once again.
04:02 And here's what's going on.
04:03 Annie said that she's making my favorite today.
04:06 Well, I'm making my favorite today.
04:07 I've never cooked it before, but I love eating it with this curry dog.
04:11 Yes, you're going to out cook.
04:12 Cuttle.
04:13 You're going to out cook me today.
04:14 Yes, Annie knows.
04:15 And we're making a Chinese style roasted chicken.
04:19 She says it's a healthy gluten, she's right.
04:21 And we're also making a vegetable lao ming.
04:23 And she said, anything is possible for Chakram.
04:28 Yes, anything.
04:30 Anything is possible.
04:31 So it's a lot of cooking, so we've got to get cracking.
04:34 Annie, what is we doing?
04:36 What's the first thing that we're doing?
04:37 How to get this process going?
04:38 Talk to us.
04:39 First thing, season up our washed duck.
04:41 So we have washed duck here.
04:43 So understand that this is a true roasted duck.
04:46 Yes, it is.
04:47 True roasted duck.
04:48 That smoky, nice smoky flavor.
04:51 Alright.
04:53 So you don't have to go to the river, the river come and feed you.
04:57 Okay, so we start in with a tablespoon of salt.
05:01 We can add salt to taste.
05:03 So a whole one of this?
05:04 Yeah.
05:05 We can put in, but we can't take out.
05:11 Sorry.
05:12 Okay, so we ain't one of fishy food, so we add in some Caribbean flavored lemon pepper
05:17 to take out that freshness from your meat.
05:20 Understand this is our real, this is our real good thing.
05:22 Yes.
05:23 How much of this?
05:24 Yeah, one of that.
05:25 So you don't have that fresh smell when you're cooking or eating.
05:29 So just soaking into the meat we have onion granules.
05:36 Caribbean flavor, we do everything Caribbean.
05:39 Yes.
05:40 Makes it, it's seasoned to the core.
05:43 So this is a half a tablespoon?
05:45 One whole, yeah, a half a tablespoon.
05:47 A whole half?
05:48 Yes, a whole half.
05:49 So you do it, do all and I will do it.
05:52 Okay, great.
05:53 So some thyme, dry thyme.
05:56 Wait, no.
05:57 So how much of this we have to put?
05:59 One of that as well.
06:00 We season everything properly.
06:04 So it will soak in into the meat.
06:07 You have to give the meat some love.
06:08 Yeah, yeah, yeah, I'm about it.
06:10 How much garlic granules?
06:13 Same thing.
06:14 All right.
06:15 Half, I have less.
06:18 Less.
06:19 And half black pepper.
06:24 Half of your, yeah, half of that, same thing, you can use this half.
06:28 To that we add a tablespoon of Rajapuri nine spice curry.
06:38 Whole tablespoon of it?
06:40 Yes.
06:41 I don't mind.
06:42 Woo wee.
06:45 This thing is on point, boy.
06:48 So Ani has her own special seasoning.
06:56 Seasoning, oh, that's actually, oh, I like.
07:01 Yes, so, just a little.
07:05 A little bit again.
07:07 Yeah, sure, no problem.
07:08 A little bit hard, they talk about.
07:12 I know because it stays fresh when it's frozen, it has no preservatives in it.
07:16 So this is, you would need like three weeks old and look at the color.
07:19 And this is your.
07:21 Chopped tomatoes to make life easy to cook.
07:25 Like us right now.
07:27 Yes.
07:28 I'll let you go, Ani, she ready, she goes, please.
07:31 You have some garlic there, you can just throw in a teaspoon of garlic.
07:36 Teaspoon you say, right, which is the small one, right?
07:41 Everything in one, so just get in into it, Ani.
07:44 Yes, squash everything and squeeze the meat into all those seasonings that you just added in.
07:50 Aye, aye, aye.
07:53 Put your stove on high.
07:56 Get your pot hot.
07:58 Chunk in one time.
08:02 Aye, Ani, so what is the other one there?
08:05 The hot pot, add some oil.
08:07 Add some oil, how much oil?
08:08 A little bit, not too much.
08:09 A little bit, not too much, we want.
08:11 Yeah, just off the meat.
08:12 Just a little bit.
08:14 A little bit more.
08:19 Enough to fry the onion and stuff.
08:22 Okay, that's good.
08:24 We don't want to, we don't.
08:25 We don't like it too oily.
08:26 Cooking a healthy duck.
08:27 Yes, healthy duck.
08:28 Cooking healthy roast chicken and healthy duck.
08:30 Try it out.
08:31 Added some fenugreek or maize seeds from Caribbean flavors.
08:36 That is very good to control your blood pressure and stuff.
08:40 How much oil?
08:41 Apple one.
08:42 Finning, finning meaty.
08:45 And some whole Jira cumin seeds.
08:51 Whole Jira cumin seeds.
08:53 Cumin.
08:55 Apple one in this?
08:56 Yeah.
08:57 Nice.
08:59 Give me some water and I will just.
09:01 I'll get it.
09:02 That we get in that nice and golden.
09:05 Again, bring it fast.
09:06 Talk to me.
09:07 Right, throw some onion.
09:08 Onion, how much?
09:09 Use one of that.
09:10 Or half of the onion.
09:11 How good is it?
09:14 A little more.
09:15 Right.
09:16 Stir that up.
09:17 Add a little bit of fennel seeds.
09:19 Fennel seeds.
09:20 Not fennel seeds, sorry.
09:21 Not fennel seeds.
09:22 Mix up?
09:27 Yeah.
09:28 One thing.
09:29 Seeing that's a ton, I'll fry up the pepper.
09:33 Use some pimentos.
09:35 And I like nice, bright curry.
09:39 So we're using some turmeric, some Caribbean flavors as well.
09:43 Here, hold on.
09:46 To that we want to add our curry.
09:52 Remember we seasoned with the curry already.
09:55 So we just add in.
09:57 You have a little bit of duck, so just add one tablespoon.
10:04 Right, you just want it toasty.
10:07 So we're cooking this until the oil separates from the curry and it starts to stick at the bottom of the pot.
10:25 That takes it up to a whole new dimension.
10:30 Whole new level.
10:31 Whole new level.
10:32 Whole new level.
10:33 If yours is ready, because my pot is bigger, you can go ahead and add yours.
10:40 I don't know if mine is ready.
10:41 Mine looking good there?
10:42 I just take it in just now.
10:43 Yeah, but it's dry and nice.
10:45 So that's good there?
10:46 Yeah.
10:47 Remember we didn't put plenty of oil.
10:48 Right.
10:49 So let's pump it in.
10:50 You go ahead, I have to wait.
10:51 Alright.
10:54 Duck is on the inside.
11:01 Aiya, I gave all the seasonings and I'm out.
11:03 So, just mix it up you know?
11:07 Turn up your pot.
11:09 Turn up my pot.
11:10 Turn it up.
11:13 Pot so small.
11:16 Okay, mine is chicken.
11:18 So.
11:19 So, you have to burn the gas a little bit.
11:38 You smell?
11:39 I smell it.
11:40 I have a sensitive nose, so I will smell it.
11:43 Although you all may not smell it, I will.
11:46 So, as if you don't like water, you just gave some water until it stabilizes.
11:49 Yeah, I just put a little bit and it will spring for itself.
11:52 Well, it's supposed to spring for itself.
11:54 Welcome back everyone.
12:03 So, as you all know, today is Duck with Onion Roasted Chinese Style Chicken,
12:09 vegetable loaming and anything is possible for Chakra.
12:13 So, we duck onion inside over here.
12:15 I love duck.
12:16 I need to make a curry bone duck.
12:17 So, now Ani, I see we got the chicken over here.
12:21 Yes.
12:22 So, what are we going to do?
12:23 What do we need to do?
12:24 First, we have to put our oven on 400.
12:26 So, preheat.
12:27 For how much?
12:29 400.
12:30 Big 400.
12:31 Alright, so we have some leg and thigh here.
12:36 We have a leg and thigh.
12:37 Yeah.
12:38 So, you could use this because I don't really…
12:40 Because you know your thing.
12:41 I freehand, so we could use this.
12:44 So, put a teaspoon of everything.
12:46 Teaspoon of everything.
12:47 Onion granules.
12:48 So, we put a teaspoon of onion granules.
12:50 Ani, so burst man.
12:56 She's just…
12:57 That is correct?
12:58 Yes.
12:59 Right.
13:00 Garlic granules.
13:01 Caribbean flavour of flavour to the bone.
13:04 That is what we are getting.
13:06 Everything.
13:07 Yeah.
13:08 Alright.
13:09 Half teaspoon black pepper.
13:11 They use some of their Chinese seasoning.
13:18 Because Chinese seasoning contains salt, we are not using any salt.
13:25 No sodium.
13:26 How much are the same?
13:27 Yes, Asian margarine.
13:28 Chinese, Thai seasoning.
13:31 Wow.
13:32 Just put a teaspoon of…
13:34 Well, this is a tablespoon.
13:36 Tablespoon?
13:37 Yeah, like two teaspoons.
13:38 That's what we are getting.
13:39 Two teaspoons make one tablespoon.
13:41 Put half of that.
13:42 Half of it.
13:43 Put the same amount of fresh ginger.
13:46 Fresh ginger.
13:47 Ginger.
13:50 This is a chicken marinade.
13:54 We can average that.
14:01 We can average that.
14:02 Well, I see you have half of this.
14:03 You use half.
14:04 Yeah, I'll use half of that.
14:06 You have some sesame oil here.
14:08 Sesame oil.
14:10 Use half of this as well.
14:12 And to get that ginger flavor into the meat,
14:16 they are using some ground ginger.
14:18 Ground ginger.
14:19 How much of that ground?
14:21 The smallest.
14:22 No, the smallest one.
14:23 Right.
14:26 And you know what you have to do?
14:27 Give it some love.
14:28 Make love to the chicken.
14:31 If you are in a rush and you want to do this recipe,
14:33 or any recipe for Aunt Bad Mother,
14:35 you take a sharp knife or a meat tenderizer,
14:40 you just poke your chicken,
14:42 so all that flavor soak into your chicken.
14:45 Take your time and massage each of them.
14:50 It smells fantastic.
14:55 That's my organized evening,
14:56 so I have to do this.
14:57 I have to do this.
14:58 I have to do this.
14:59 That's my organized evening,
15:00 so I have to bite the chicken.
15:02 You see, that's a good sign.
15:04 I'm hungry.
15:05 I made a blooper.
15:09 I forgot the lemon pepper,
15:11 which I use on all seafood and meat to avoid freshness.
15:14 So I'm just mixing back in the lemon pepper in here.
15:17 So we won't have fresh chicken.
15:21 We have delicious chicken.
15:24 Alright, Annie, so we oven heated up.
15:27 It's on 300.
15:28 We're going in just now.
15:29 Water boiling.
15:30 Pouring noodles.
15:31 Duck over here.
15:32 Punch time.
15:33 Let's get our heads on.
15:35 So we have three eggs on the inside here.
15:37 Yeah.
15:38 Nicely.
15:39 Three eggs on the inside.
15:41 And a nice little bowl over here.
15:44 Merry Christmas.
15:46 Alright.
15:47 So what are you doing first?
15:48 Go wild.
15:50 You do what you want.
15:51 You want to use the whole thing.
15:52 You want to use half.
15:54 You fix yourself.
15:55 [Music]
15:59 Merry Christmas.
16:01 [Music]
16:12 We're playing today.
16:14 You ain't leave a drop of wine.
16:16 We're playing today.
16:17 Alright, Annie.
16:18 Here we go.
16:19 Alright, whisk that.
16:20 Whisk it.
16:21 So you don't need to heat the eggs or anything
16:23 because you know alcohol killing every day.
16:25 Oh, yeah.
16:26 So you just whisk that together.
16:28 [Music]
16:36 I don't like the grind one.
16:38 I like it fresh.
16:41 So you stir and I will...
16:44 [Music]
16:46 Teamwork make the dream work.
16:48 Yes.
16:49 So I'm putting a whole one inside there
16:51 because that freshness
16:53 can't compare to the grind one.
16:55 It's your preference.
16:57 If you don't like the gratin,
16:58 I prefer the gratin.
17:00 Fresh.
17:01 Fresh thing.
17:02 Fresh.
17:03 [Music]
17:10 Yeah, this is what I picked.
17:12 No, no, this is what I picked.
17:13 Let's see it.
17:14 Here you go.
17:15 [Music]
17:22 Right.
17:23 Carnation.
17:26 Obviously.
17:27 One time only dance.
17:28 No making it tough.
17:29 A rich poncha creme.
17:31 No whole milk and no nothing here.
17:34 Only the good stuff.
17:36 Yeah, we're going hard, man.
17:38 Right, Annie?
17:39 So we have our little jars over here.
17:42 Hennessy poncha creme.
17:44 Poncha creme.
17:45 Let's see what I got.
17:47 Cheers.
17:48 [Music]
17:52 Oh, it's real good.
17:54 It's real good.
17:55 Good job.
17:56 I need a little more.
17:58 Just a little more.
17:59 That is just a five minute.
18:01 [Mumbling]
18:04 Okay, so let's stick our chicken in the oven
18:07 so it can bake while we do our low-meat.
18:09 Right.
18:10 Chicken in the oven.
18:11 Let's go.
18:12 [Music]
18:25 Okay, so the water is boiling.
18:28 We always add salt to any pasta that you're making.
18:33 And a little trick for it not to stick together,
18:37 we add a drop of coconut oil.
18:41 So that will keep the noodles separated and not stuck together.
18:47 All right.
18:48 So we have our champion chow mein here.
18:51 The best chow mein in the world.
18:54 Yes, people.
18:55 I endorse this chow mein 120 million percent.
19:01 I back you up on that.
19:02 That's the only chow mein that I actually use in my kitchen business.
19:06 So Annie, how much of this?
19:07 It's really good and I like the thin texture of it.
19:10 How much of this do you have to put?
19:11 All.
19:12 All of it?
19:13 [Music]
19:16 And you break it apart.
19:18 [Music]
19:21 Nice.
19:22 All right, so just make sure it's separated in the pot.
19:25 [Music]
19:30 So the noodles are ready, so we're going to strain it.
19:34 Remember, always have residual heat,
19:36 so you run it with cold water to stop the cooking.
19:39 You don't want soggy noodles.
19:40 [Music]
19:45 You see it's separated and it's well cooked.
19:49 All right, Annie, so strain noodles.
19:52 Let's get on the mix.
19:54 All right.
19:55 Heat your pot.
19:56 Yeah.
19:57 Put it on low heat.
19:58 Hot, ready to go.
19:59 Yeah, low heat.
20:00 Yeah.
20:01 To that, you add a little starch.
20:03 Remember, we're using less oil.
20:05 Just wet the surface of the pan.
20:09 [Music]
20:13 Right.
20:14 And sesame oil usually spoils things,
20:19 so you just heat the sesame oil so it won't spoil.
20:23 Oh, so you put it in oil.
20:24 Oil.
20:25 Oh.
20:26 Yeah, that's the Chinese flavor.
20:27 Mm-hmm.
20:28 You have ginger and garlic.
20:29 Garlic on the other side.
20:32 How about one?
20:33 One of those.
20:34 Yeah, that's good.
20:35 [Music]
20:37 That's supposed to happen?
20:38 Yeah.
20:39 Good.
20:40 How much garlic?
20:41 Same amount.
20:42 [Music]
20:44 All right.
20:45 [Music]
20:47 Half this.
20:48 All this celery because I took my first portion already.
20:50 [Music]
20:53 Oh, my gosh.
20:54 Add some chives.
20:56 [Music]
21:01 Don't stick there.
21:02 [Music]
21:03 Some tomatoes.
21:05 All this is flavor.
21:07 [Music]
21:09 Usually I do learn it, but we have this one.
21:13 So we're using Garden Foods California Medi today.
21:16 This is broccoli, cauliflower, and carrot,
21:19 which is actually my favorite threesome when I'm using --
21:22 doing all vegetables and stuff.
21:25 Nice.
21:26 So into the pot and let that cook.
21:30 [Music]
21:33 So let's season our vegetables.
21:37 Garlic, granules.
21:39 [Music]
21:42 Without Caribbean flavors, there's no lo mein, you know,
21:44 and without champa, no lo mein.
21:46 Black pepper.
21:47 [Music]
21:50 Granules.
21:52 And we're using some of the Chinese seasoning,
21:54 so we'll taste the salt when we're done.
21:57 Same ones, other Chinese.
21:59 And just incorporate everything.
22:02 [Music]
22:05 Mix it up.
22:07 Mix some up.
22:08 And then taste the salt.
22:11 [Music]
22:15 All right, Annie.
22:17 Punch, penny punch, done.
22:19 Done.
22:20 Chicken, done.
22:21 Done.
22:22 Chow mein, done.
22:24 Duck.
22:26 Five minutes, though.
22:27 Nah, they're done. I tell you they're done.
22:29 They're done. Okay, fine.
22:30 Let me plate up one time.
22:31 All right.
22:32 [Music]
22:39 So this is the marinade that we baked the chicken in.
22:42 We just add some ketchup to it.
22:44 [Music]
22:48 What she said.
22:49 [Music]
22:53 Drizzle it over your chicken.
22:55 [Music]
23:16 And there you all have it.
23:19 Roasted Chinese style chicken.
23:21 Vegetable Lao mien.
23:23 [Music]
23:25 Just on the season.
23:27 Anything, anything, anything, anything is possible.
23:33 And most importantly,
23:36 [Music]
23:38 So Annie, this is the lady, best part.
23:40 Let me show this how.
23:42 Let me see your boy.
23:44 Represent.
23:45 [Music]
23:49 I get to do that, I get to.
23:50 All right.
23:51 This is meat to you.
23:54 This is you, over here.
23:56 Yeah, thank you.
23:58 Chicken on the ribs.
24:01 [Music]
24:12 It's good.
24:13 It's good?
24:14 Yeah, now I'm going to have a little bit of this.
24:15 I'm not frying the chicken.
24:16 All right.
24:17 [Music]
24:21 You want a little bit of that?
24:23 Very nice.
24:25 [Music]
24:28 Yeah.
24:29 [Music]
24:36 That's pretty good.
24:37 That's a good one.
24:38 That's pretty good.
24:40 [Music]
25:06 Not too hard, not too soft.
25:09 Curry, one point.
25:11 [Music]
25:14 I can do that.
25:15 I can do this a little more tougher.
25:17 I will turn it on.
25:18 Yeah, so we can boost that one.
25:21 Talk to me.
25:22 You're doing this.
25:23 What's it?
25:24 What's it?
25:25 What's it say?
25:26 What's it getting points?
25:28 Ten.
25:29 [Music]
25:31 I'm going to chop it.
25:32 I'm going to chop it.
25:33 Okay, okay.
25:34 I'm going to give you another one.
25:36 Okay.
25:37 Chow mein, wow.
25:40 I'm going to give you a ten.
25:41 I'm the champ!
25:43 I'm the champ!
25:44 I'm the champ!
25:45 Champ, yeah, chow mein, yeah, this is the champ.
25:46 Champ, yeah.
25:47 Right.
25:48 And your style, your Chinese style chicken.
25:51 Oh, that was perfection in my mouthful.
25:55 [Music]
26:00 Again, ten out of ten, out of ten.
26:03 [Music]
26:06 I can't hold it.
26:07 I can't hold it, I woke up.
26:08 I woke up.
26:09 So, to end this cut of the session with me, I will rate your duck.
26:16 So, you were extremely goatee, I should say.
26:22 I'm going to take a ten out of my duck.
26:23 I love my duck.
26:24 I sleep a lot.
26:25 I saw you pass out and all that, I love that chicken.
26:28 So, ten out of ten.
26:30 [Music]
26:43 [Inaudible]
26:45 This will not be possible for you.
26:46 I can cook, I do not.
26:47 What's that I can do?
26:48 [Inaudible]
26:53 All you have to do is animate it, it is an aggressive, and trust me, I can do it.
26:58 You can do it too.
27:00 It was that simple.
27:01 I love the curry, I love curry, I love curry, I love curry.
27:05 And it is a boss.
27:06 Thank you.
27:07 Thank you very much, Annie, for being here in season one, straight into season two,
27:11 and teaching us to make all your wonderful dishes.
27:14 Everybody, this is Annie, Annie's Cuisine.
27:17 Check us out on Facebook, Instagram, YouTube.
27:21 And there you all have it, curry duck, my favorite cut of suisi,
27:26 roasted Chinese-style chicken, and vegetarian laoming,
27:32 and we had the Hennessy Poncha creme.
27:34 It was real cooking today.
27:36 So, we'd like to thank all our sponsors who made this possible.
27:38 Standard, most importantly, for giving all this wonderful equipment to make it happen.
27:43 Then our friends at Champion Chow Ming and Baking Powder.
27:47 Yes, we use it for the laoming, all you see how good it is, go and get yourself some.
27:51 Then our friends at Caribbean Flavors, without these Caribbean flavors, we can't cook at all.
27:56 All this spice is up real nice.
27:58 Then we have the English Cheese.
28:00 Our friends over here at Garden Foods.
28:02 Yes, Garden Foods is what we use for putting in laoming also.
28:05 Fresh produce in our bag, check it out for yourself.
28:07 Then we have the President and Sunflower Butter.
28:10 And also the French's sauces, right here in the studio.
28:14 Carnation Evaporated Milk, because without them, I can't get my wonderful Poncha creme,
28:19 and so can't you, so go and get it.
28:21 And our friends at School of Practical Accounting, where I'm doing my Masters,
28:24 where you can study online also.
28:26 So, check them out on Facebook, Instagram, or their website, and get internationally certified.
28:30 It's your boy Crazy Legs, it's Craving Season 2.
28:32 See you all next time. We're gone!
28:34 [Music]