Cravings - Episode 6 Oxtail, Veggie Lasagna & Pina Colada Ponche de Creme

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Chef Mike is back again with Crazy Legs to make an unconventional Christmas Dish......Oxtail!

To complement the oxtail, they make a vegetable lasagna and Pina Colada Ponche De Creme
Transcript
00:00 Yo, yo, yo, what's up TNT, it's your boy Crazy Legs
00:02 and welcome back right here on C&C Tree
00:04 for season two of Cravings.
00:07 Yes, your TV show where we make
00:09 all your favorite street food.
00:10 But you know what it is, Christmas time!
00:13 So we're making all your favorite Christmas dishes,
00:15 local, 3D Christmas dishes,
00:17 right here with the best chefs in TNT.
00:20 I can't cook, you probably can't cook,
00:22 but I know I can do it with some lessons
00:24 and I'm learning, so I hope you're learning too.
00:26 So let me find out which chef we have with us today
00:29 and what it is we're making on this Christmas menu.
00:32 - Hi everyone, Mike here again from Cutters Express.
00:35 Last time we made some delicious, succulent, moist turkey
00:40 and some delicious Christmas rice.
00:43 And we're back here again with some hard-hitting recipes
00:46 with our boy Crazy Legs.
00:47 Let's go!
00:48 - And once again, people, right here for season two.
00:51 Must not be pleased, I'm gonna make some noise
00:53 to my boy, Mike!
00:55 - Yo!
00:56 - Cutters Express, everyone.
00:57 So my course, everything cool, give him a little touch.
00:59 - Yeah, yeah.
01:00 - Bam!
01:00 As you all can see, as usual, social distancing, anything.
01:04 All right, so my course, last time, Christmas rice.
01:07 I feel like it was Christmas, mm, right in November
01:10 and the holy turkey boy, turkey was moist.
01:14 Like a, like a fancy for that.
01:16 So, Mike, you did a great hard, you did a great work.
01:19 What it is we're cooking today?
01:22 - Well, today we're going to try something
01:24 a little bit different.
01:25 - Mm-hmm.
01:26 - Not so seasonal, yet merry do it for the Christmas day.
01:29 - Mm-hmm.
01:30 - Right?
01:31 We're gonna do a stew of stew.
01:33 - Mm!
01:34 - Right?
01:35 And we're gonna do a veggie lasagna,
01:38 vegetable lasagna to go with that.
01:40 - Mm-hmm.
01:41 - And we'll do a pina colada poncha crepe.
01:42 - What, Mike?
01:43 Is that how you cook for people who mind your own Christmas?
01:45 - Right?
01:46 - Wow!
01:47 Well, this is where we, you know where we're going.
01:49 Everybody know where we're going for Christmas.
01:51 All right, people, so that is the menu.
01:52 So, as you all know, the people wanna start off
01:55 with a wonderful sponsor.
01:56 As usual, and Stan does it always with us,
01:58 giving us the appliances,
02:00 making sure that we can make all these wonderful dishes.
02:03 Without them, we can't do nothing.
02:04 Then our friends at Caribbean Flavors,
02:06 look at all these ingredients we use from them.
02:08 With all these ingredients,
02:09 the food will never taste as the way it should be.
02:12 And our friends of Edward "BB" Harry,
02:14 the champion brand,
02:16 baking powder and the champion chow mein.
02:18 And garden foods with their fresh produce,
02:20 you will not believe in our path.
02:22 Try it out, you'll see it for yourself.
02:24 And we have the English cheese,
02:25 which I believe we're using,
02:27 the top of our lasagna.
02:28 - Yup.
02:29 - Aye, aye, aye.
02:30 Let's try that out.
02:30 And we're also using the butter from President Butter.
02:34 And we're also using the sunflower in our dishes today.
02:37 And once again, we have along the lines of,
02:40 who are giving us the-
02:41 - Carnation, man!
02:43 We are using carnation for the punch.
02:44 - Of course.
02:45 - Most definitely.
02:46 And what kind of punch you making?
02:47 - Pina colada.
02:48 - Ah, that's right, carnation.
02:50 And once again, School of Practical Cooking,
02:51 because I'm learning to cook,
02:53 so you are learning to cook also.
02:55 And remember, School of Practical Cooking,
02:56 online learning, make easy, simple for you
02:58 to get internationally certified.
03:00 Check them out.
03:01 Right, Mike, ingredients?
03:04 - We have everything.
03:05 Wash my hands, and maybe come back.
03:07 (upbeat music)
03:09 - Welcome back, everyone.
03:23 We are here with Mike.
03:25 First time, yeah, Mike was over here,
03:27 was in season one, but he come back in season two,
03:28 and we made our awesome turkey, which was juicy.
03:31 I made some Christmas rice.
03:32 Now today, we're making oxtail and lasagna.
03:35 Right, Mike?
03:37 So, talk to me.
03:38 I see that we have the oxtail, which we pre-seasoned, right?
03:42 So, which season did we use
03:43 to make this wonderful oxtail?
03:45 - Right.
03:45 The season we used was some green season,
03:48 some bandania, some thyme, some ginger,
03:51 garlic, pimento,
03:54 syrup,
03:55 Caribbean flavors,
03:58 salt, and black pepper.
03:59 - Nice.
04:00 So, everything is, as you all can see inside here,
04:03 really, really marinated.
04:05 We left it inside there a little while.
04:06 We wanted to marinate it a bit,
04:08 now, you know, to make it all juicy and succulent here.
04:12 So, Mike, of course, everything is inside here.
04:14 So, I see that we need a pressure cooker for this.
04:16 - Yep.
04:17 - So, if it have a pressure cooker.
04:18 - So, normally, normally, what happen,
04:20 you could use a normal pot.
04:21 - Mm-hmm.
04:22 - It just will take a lot longer.
04:24 - Mm.
04:25 - Right?
04:25 Normally, what people could also do
04:27 is we could brown the meat in the pot.
04:29 - Mm.
04:30 - And then put it in the pressure cooker.
04:31 - All right.
04:32 - We're going straight in the pressure cooker,
04:33 so, let's waste the wash.
04:35 - Let's waste the wash.
04:36 We'll see you in some time.
04:37 Right, so, what are we starting to do here?
04:39 Talk to me.
04:39 - Right, we'll start off with some oil.
04:41 - Oil, nice.
04:41 So, it's gonna be put the high there.
04:43 - Right.
04:44 - Nice.
04:45 All right, so the oil is inside there.
04:49 Talk to me again.
04:50 - Right, you put some brown sugar now.
04:53 - Brown sugar.
04:53 - A little less than me.
04:55 So, put about a half,
04:57 a half spoon there,
04:59 cooking spoon, I'll use about one.
05:03 - Nice.
05:03 - A little bit.
05:04 - This look like enough for me here.
05:06 - Yeah.
05:07 - All right.
05:08 Right.
05:10 - Right.
05:11 So, now, we'll wait till the pot heat up a little more.
05:14 - Mm-hmm.
05:15 - And the sugar start to caramelize.
05:17 - Mm.
05:18 (upbeat music)
05:20 - Hi.
05:35 - Hi.
05:36 (upbeat music)
05:47 - Right, so this is the color we're looking for here.
05:49 - Mm-hmm.
05:50 We got the color, right?
05:51 - Right.
05:52 At this point, we want to add something a little special
05:55 for the dish.
05:56 - Which is?
05:59 - Ruku.
06:00 - Ruku.
06:01 - For the one who doesn't know,
06:03 ruku comes from the achito,
06:06 I hope I pronounced that correct,
06:07 achito tree, the fruit from it,
06:09 take the seeds and we extract and get this.
06:12 Right, what this does,
06:14 gives a very deep flavor for your stews.
06:19 And gives a beautiful color, right?
06:22 You could normally use this in place of the sugar sometimes,
06:27 like those who are sugar sensitive, diabetic,
06:30 you know, like that.
06:31 So, instead of the sugar, we could use this.
06:33 - Nice.
06:34 - Right?
06:35 - Here we go, add in your ruku,
06:36 let me add in your ruku.
06:38 - And mix.
06:41 - Mix.
06:42 (upbeat music)
06:45 Just before we lock them down,
07:01 you're gonna put some coconut milk.
07:03 - Coconut milk.
07:05 - Right, so now that we've browned our meat,
07:10 we added the ruku, we added the bay leaf,
07:13 we added the coconut milk,
07:14 time to lock down.
07:15 - Lock she down.
07:16 Lock it down.
07:22 We coming back right now,
07:24 ox tail inside.
07:24 So, my ghost, the ox tail fresh in here.
07:34 We now put up the water for the lasagna,
07:36 so it's boiling.
07:37 - Right.
07:38 - But we working too hard, bro.
07:39 - It's all good.
07:41 - I'm gonna make something to drink now, brother.
07:43 My pressure is in me.
07:44 Wait, wait, wait, we could do something.
07:46 - Let me see what I could do.
07:46 - We could do something right there, yeah.
07:47 - Let me try a little pina colada.
07:50 - I want something after I make my mother proud
07:52 on Dishy 5.0.
07:53 - Wait, you're thinking for the back?
07:56 - Thinking for the back and front.
07:57 (laughing)
07:59 - We talk to him, what are we doing?
08:00 - Let me try our pina colada poncha crepe.
08:03 - I'm no problem with that.
08:07 You know, it have alcohol.
08:08 - Of course.
08:10 - Let me go.
08:11 - Let me pump.
08:11 - Right, so let me see what going on here.
08:13 - The ponchini.
08:14 - So you start with the carnation.
08:17 - Mm, all sponsored here.
08:18 - Evaporated milk.
08:19 - Hold on.
08:20 - Wait.
08:21 - 30 mil future, ah?
08:22 - Yes.
08:23 - All right.
08:25 - Carnation.
08:28 - Welcome to today's season two.
08:31 The scene, ah, bro.
08:32 'Cause.
08:33 - What's the call there?
08:34 - All right.
08:35 - We're not motivation.
08:36 - 22 eggs.
08:37 - Two.
08:39 - Protein.
08:40 - Condensed milk.
08:45 - It thick, boy.
08:50 - Yeah, boy.
08:51 Thick like cold dahl.
08:53 - Like mud.
08:53 - Wait, wait, wait.
08:57 - We need some pine.
08:57 - Pine apple.
08:58 - Oh, the curry is just, just.
09:02 - All right, and last but not least,
09:05 some coconut milk.
09:06 (whistling)
09:08 - They can't, these things inside, yeah?
09:10 - And lastly, we do quarter teaspoon of cinnamon,
09:15 ground cinnamon.
09:16 - Ground cinnamon.
09:17 - From Caribbean flavors.
09:19 - Nice.
09:20 (speaking in foreign language)
09:22 - We do that thing now.
09:23 We gonna get some ice for that.
09:24 - Oh, you're rushing.
09:25 Thirsty, boy.
09:26 - Yeah, boy.
09:27 Thirsty.
09:28 - You hear me, ah?
09:29 - Doctor, man.
09:30 - You forget you must do both of us.
09:31 - No, I wait in fact,
09:32 'cause I sit in the corner, they hiding.
09:34 - I was a little.
09:35 - Nah, I'm rushing you.
09:36 You doing your thing too.
09:36 - I'm not.
09:37 - You doing your thing too.
09:38 You're not the telewaitress, though.
09:40 - Helmog, ah, Helmog.
09:41 - You're wrong.
09:42 - Oh, God.
09:43 - The alcohol, the affluence of alcohol.
09:46 (upbeat music)
09:49 (ice clinking)
09:52 - Cheers.
10:02 (upbeat music)
10:05 (upbeat music)
10:07 - Be gentle.
10:09 Be gentle with her.
10:12 - All right, my course, boy.
10:18 So this is the
10:19 Pina Colada Funch de la Creme.
10:23 - You ever make this before?
10:24 - Never.
10:25 - This is first time?
10:26 - First time.
10:27 - So, all right.
10:28 So we have a lot of nice ingredients inside here,
10:29 so we're working hard.
10:32 Oxtail.
10:33 - Almost done.
10:35 - Pressure in there and, well, lasagna.
10:38 Getting prepped.
10:39 But let me see what we're doing here.
10:40 (upbeat music)
10:43 - Woo!
10:44 (speaking in foreign language)
10:48 - That's what we're talking about.
10:49 We're not just doing that.
10:50 It's serious, it's pumping.
10:51 You're waiting on.
10:52 You take a sip, jump into lasagna, and relax yourself.
10:56 All right, my course.
10:57 Punch.
10:58 Oxtail almost done.
11:00 Water boiling.
11:02 I tell you, we are putting lasagna inside here now.
11:04 (speaking in foreign language)
11:10 - Boil me one time.
11:11 - So right then, we gotta boil this one?
11:14 - Yeah, yeah.
11:15 - All right, cool.
11:16 - What if you say so?
11:17 - I tell you this, right?
11:17 Put our water boiling.
11:18 - All right.
11:19 - So here, man.
11:20 - Huh?
11:21 - I tell you, we gotta boil it, right?
11:22 But how you gonna boil this?
11:23 Where is it?
11:23 Why you don't lay this down?
11:24 This thing cannot wait.
11:25 - Right, so bring your pot to a boil.
11:28 - Boiling.
11:28 - Boil it, your pot is boiling.
11:29 - Yeah, dog.
11:31 - Of course, this water is boiling hot.
11:33 - Right?
11:35 Always, most important when cooking pasta.
11:39 - Salt your food.
11:40 - Your pasta.
11:41 - That too.
11:42 - Why I say salt, salt, salt.
11:45 Salt, go for it.
11:51 - There's a handful of salt you're putting?
11:56 - A handful.
11:57 Put two handful.
11:59 Two handful.
12:00 You all right?
12:04 (laughs)
12:04 (speaks in foreign language)
12:06 - So it's just head first?
12:08 - Head first.
12:09 - So it gotta sink on that water?
12:11 - Eventually, it will get soft and fall on.
12:27 (upbeat music)
12:30 (cheers)
12:32 - I get through this.
12:34 - Right, and also to make sure it doesn't stick,
12:36 let's put in a little oil.
12:37 - In the water.
12:38 - In the water.
12:39 - How much oil you actually put in, Mike?
12:46 - About two tablespoons.
12:48 - Then when to stop it?
12:50 - One, two.
12:51 - Now I just check it, two seconds.
12:55 - All right.
12:57 So pasta.
12:58 - Done boiling.
13:00 - Pasta, boil for seven to 10 minutes.
13:02 All right, I'm trained.
13:04 Now we're doing two types of filling.
13:06 Right, so we're gonna do two fillings.
13:09 We're gonna do one with our friends from Garden Foods,
13:12 and we're also going to do a ricotta cheese mixture.
13:16 We are also going to top the lasagna
13:18 with the cheese from English Cheese.
13:21 - Okay, nice.
13:23 So let's go.
13:24 - So let's go.
13:25 - So what do I do first?
13:26 - You put your foot on high.
13:28 - High.
13:29 - High.
13:30 - High.
13:31 - Add some oil.
13:32 - What kind of oil?
13:35 - Any kind, vegetable oil.
13:36 - Oh, how much is it?
13:40 What's the weight of mine?
13:41 - A little more.
13:44 A little more.
13:47 - Great.
13:48 - All right, what's next?
13:52 - All right, so you're gonna add some garlic.
13:54 - Garlic.
13:55 - I'll take some of your garlic there.
13:56 - Yeah.
13:57 Take it here.
14:00 - Nice, we're gonna put in the garlic.
14:02 Garlic and oil always go first, boy.
14:04 - All the time.
14:05 Aromatics.
14:07 - Right, well, let's not start a bubble.
14:08 - Right.
14:09 - Color changing already.
14:12 - Nice.
14:13 So we are using the sofrito medley.
14:16 - Mm-hmm.
14:17 - Right, there's gonna add that one first.
14:19 - Right, from Garden Foods,
14:19 and I believe this is my one here already.
14:20 I don't take out my ones here already.
14:22 - Yeah.
14:23 - So for the whole thing, I'll just put--
14:24 - I'll take the whole one as well as the vegetables
14:25 medley from Garden Foods.
14:26 - All right, so for the whole thing?
14:28 - For the whole thing.
14:29 - Nice.
14:30 - You're also going to add some baigan.
14:42 - Baigan?
14:43 - Baigan, melange, eggplant, however you call it.
14:45 - What, the baigan choker?
14:47 - Right, we're just gonna add a little more body to your fillet.
14:52 - So how much baigan is that?
14:54 - One baigan.
14:55 - All right, so as you all can see,
14:56 we have our baigan.
14:58 - Pre-cut.
14:59 - So this whole is baigan?
15:01 Whole baigan?
15:02 - Whole baigan.
15:03 - Put the whole baigan in it?
15:04 - Put the whole baigan in it.
15:07 - Very well.
15:08 - Right, we also want to use some of the all-purpose season.
15:12 - Mm-hmm.
15:13 - From Caribbean flavors.
15:21 - We're gonna put in about a tablespoon.
15:25 All right, we're also going to use some marinara sauce.
15:29 - Mm-hmm.
15:30 - So how much is some?
15:33 - Whole water.
15:34 (laughing)
15:36 - Whole water.
15:37 - You're just gonna use some?
15:39 - The whole water.
15:39 - Lace it, and mix.
15:42 By the time you're pretty tall, oven, it's at 350.
15:49 - 350?
15:50 - Yeah.
15:51 - 350.
15:51 - Pre-heat in oven one time.
15:54 - Leg off.
15:56 - So what do we do now?
15:57 - Right, so you turn off the heat.
15:59 As soon as it gets thick, turn off the heat.
16:01 - What do you do now?
16:02 - Turn off.
16:03 - All right, so the heat is off.
16:04 - Set it aside.
16:05 - Set it aside.
16:06 - Let it cool.
16:07 All right, the next mixture we're going to make,
16:10 we'll do the ricotta cheese.
16:12 - Right, so ricotta cheese time, you say, Michael?
16:16 - Ricotta cheese, and we're adding one egg to it.
16:18 - One egg.
16:20 (upbeat music)
16:22 - Let's not fail this process.
16:23 - Hey, hey!
16:31 - Right, and you mix.
16:32 Whip, whip.
16:37 Right, so what you're gonna do now,
16:41 you're gonna start the layers, but before that,
16:43 you're gonna put a little bit of our vegetable filling.
16:48 - All right.
16:49 - On the bottom.
16:50 - On the bottom?
16:51 - So that way it doesn't stick.
16:53 - All right.
16:54 - 'Cause you don't grease the pan so as not.
16:56 - How much do you put?
16:59 - Just a little, just a dab.
17:01 A dab.
17:02 - And just spread it out?
17:04 - Spread it out.
17:05 - All right.
17:06 Nice.
17:10 - Right, so now we're gonna start the layers.
17:12 - Layers.
17:14 Curry layers.
17:15 So I've never done this before, Mike,
17:16 tell me what to do.
17:18 - We're gonna put a little bit of lengthways first.
17:20 Wait, this is a lengthways, right?
17:26 Right, we'll put about four pieces.
17:30 - So let it all blend into the corner,
17:34 and then I smudge it, right?
17:35 - That's right.
17:36 Nice.
17:42 (upbeat music)
17:45 - So there's two alone layers of this, right?
17:51 - Yeah.
17:52 - Okay.
17:56 - Spread?
18:04 - 100.
18:05 - You put in the second layer.
18:06 - Second layer coming in.
18:08 (upbeat music)
18:10 - So the second layer goes the same way?
18:17 - No, you flatten it, so you put it the other way now.
18:19 - Even if it's outside?
18:20 - Even if it's outside.
18:22 - Right, next up, what are we doing now?
18:26 - Right, now we're putting ricotta.
18:30 - Ricotta?
18:35 How much ricotta are we putting?
18:37 - Same, full layer.
18:38 - Thick layer?
18:39 - Thick.
18:41 - So this is one layer alone, this is going in, or two?
18:43 - One.
18:44 - All this are used?
18:45 Just dump this whole thing on this paratha, right?
18:47 - Yeah.
18:48 - Wow.
18:49 Beautiful, beautiful!
18:51 All right, here's our only time.
18:54 We're gonna put a little extra ingredient
18:57 to spice it up a bit.
18:59 All right, we're gonna take some basil.
19:02 Basil leaves.
19:06 - You put it up with your hand.
19:08 - Sprinkle it.
19:10 - Sprinkle it.
19:10 - How much, how much leaves are in the around?
19:16 - About four to five.
19:17 - Five, okay, and that.
19:18 - All fine and fine.
19:22 - All right, cool.
19:23 - Just take it up with your hand.
19:24 - Yeah, my course.
19:27 - Right, so now we're gonna put another layer.
19:31 - And I believe this one gonna go straight across.
19:32 - Yeah.
19:33 (upbeat music)
19:36 - Rest it on the pasta.
19:38 - Right, woo!
19:43 Lovely.
19:43 - Woo!
19:44 - Now we're gonna put the rest of our filling.
19:46 All right, my course.
19:51 - Right.
19:52 - Looking good here, boy, right?
19:54 Sexy, eh?
19:55 - Yeah, boy.
19:56 - Right, to make it even more sexy,
19:58 you're gonna add the English cheese now.
20:00 - Right.
20:02 - As you all know, the English cheese right here
20:05 is one of our sponsors, we grated it earlier.
20:08 This beautiful, wonderful texture.
20:10 As you can tell, these are vibes,
20:12 you're making your dishes and them popping.
20:14 - Right.
20:18 - You're also gonna add some mozzarella cheese.
20:20 - Mm-hmm.
20:21 - That little stringiness is all gonna come off.
20:29 - So Mike, it's all topped up with all the ingredients.
20:32 - Right.
20:33 - Cheese, layers, sauces.
20:36 What we gotta do now?
20:37 - Right, so now we're gonna cover it with some foil.
20:38 - Cover it with some foil.
20:40 Tuck in the edges.
20:43 - Tuck in the edges.
20:44 - We give it breathing space, so we just make it nice and--
20:46 - Look at how little breathing space this one's putting on top.
20:50 Yeah, a little loose on top.
20:52 So the cheese, when the cheese touches the foil.
20:55 Right, lovely, stick it in the oven.
20:59 - Mm-hmm.
20:59 - So we're gonna go in.
21:00 - We're gonna stick it in the oven at 350 degrees Fahrenheit
21:04 for 25 minutes.
21:06 - My course, lasagna is done.
21:16 So here's what we want people,
21:17 we put it for 25 minutes,
21:19 but we like to put it for extra.
21:21 - We want a little more.
21:22 - A little more, 'cause we want it to get
21:24 a nice brown finish.
21:25 - So we put it next 20.
21:26 - Put it next 20 and it come out.
21:29 - Good, oxtail done for Mike.
21:30 Let me set a plate.
21:31 - Let me check it out.
21:32 - Yeah.
21:33 - My course, there you have it.
21:35 Oxtail lasagna, what we had with poncha creme earlier.
21:41 That's what I wanna see.
21:42 - Mm, that little boss in there.
21:43 - I mean, we drink it out already,
21:44 but then I vibe, so my course, how we looking, dog?
21:46 We looking good in there?
21:48 - Yeah, boy.
21:48 - Looking good in there, I mean the oxtail color
21:50 is what we're looking for.
21:51 - Yeah, get on, get on.
21:52 - Is the color what you're looking for?
21:53 - Yeah, yeah.
21:53 - Ah!
21:54 - Get on, get on, get on.
21:55 - Well, people, if they see the lasagna,
21:56 they're gonna hang into this,
21:58 like he drink poncha creme too,
22:00 but this straight come off the oven,
22:02 so he didn't get time to pull.
22:04 What is the terminology for that?
22:05 - Set.
22:07 - Set.
22:08 (laughing)
22:09 He didn't get time to set, because it hot, hot, hot, hot.
22:11 So my course, it's judgment time.
22:14 I want to know if I pass the test.
22:18 (speaking in foreign language)
22:22 - Yeah, man, when you think I'm a good cook.
22:26 - It is a thing, yeah.
22:29 Go for the lasagna first,
22:31 and you're gonna do the oxtail as you had a good color.
22:33 - You see this, you see this.
22:36 Let me see if I follow the instruction good.
22:38 - It's hot, but Jesus.
22:40 - Marassi, I don't listen.
22:42 I'm too barren to be.
22:44 Fresh out of the pan.
22:46 Pan.
22:47 - What?
22:53 - Performance.
22:54 - Cheesy, boy.
22:55 - Well, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
22:58 When you ask me how much cheese you want to put in it,
22:59 I put all the cheese in it.
23:01 - That cheese got sponsored or what?
23:02 - Maybe.
23:03 All right, so now it's oxtail time, brother.
23:08 Let me see how your taste buds will feel
23:10 about the combination of the oxtail and the lasagna.
23:13 Lasagna people, by the way, is veggie, so try it out.
23:18 So.
23:20 (speaking in foreign language)
23:27 - That way.
23:31 Pull up the bone.
23:33 Ox bone.
23:34 Talk to me, I represent it.
23:37 - That way.
23:38 (speaking in foreign language)
23:39 - So, Mike, here we go now.
23:42 Class man one time.
23:43 Give me the scope.
23:44 Let me see what's going on.
23:45 I got, I bake a cake and I got a five.
23:47 I had to redeem myself, but I can't.
23:49 That would hurt my soul, my dog, boy.
23:51 I want to know, I get serious.
23:52 I think my cooking is serious because after that I get.
23:55 Now, so I want to know, with the lasagna,
23:57 how much I'll get out.
23:58 - The lasagna, I'll definitely eat, boy.
24:01 - Woo!
24:02 I would say that.
24:03 - Take it easy, take it easy.
24:03 - I would say that.
24:04 I know if it didn't pull, I would've got 10 in there.
24:06 I'm telling you now, I got 10 in there, dog.
24:08 All right, all right.
24:09 And the oxtail, though.
24:10 - Oxtail.
24:11 (upbeat music)
24:14 (screams)
24:18 - I told you, my boy.
24:19 - I had to get that nine, boy.
24:20 - Nine, dog.
24:21 - Better, better.
24:21 - I told you I had to get that today.
24:23 Eight for the lasagna and nine for my oxtail.
24:27 But Mike, all I score in this is because of you.
24:30 So you the real boss man who really show me this.
24:33 So Mike, we want to thank you very much as usual
24:36 for coming back onto season two of Cravings.
24:38 And don't worry yourself for season three.
24:40 All you know Mike over here,
24:41 the crazy man who is really making unique stuff,
24:44 trying out everything and making it happen.
24:46 So Mike, thank you again, my brother.
24:48 - Thanks for having me, man.
24:49 - He's our boss.
24:50 All you check him out on Facebook, Cutters Express,
24:52 located in Chugwornos opposite Medford Gas Station.
24:56 The food is the best in the Central.
24:59 Peanut Calara Poncha Creme, vegetable lasagna,
25:02 and oxtail was the menu and our representative.
25:06 That means all you could do it to.
25:07 Thank you all so much for joining us here
25:09 on another episode of Cravings season two,
25:12 Christmas edition.
25:13 Don't worry yourself, we have a lot more on the menu
25:16 for all you some new things.
25:17 You know, like you try some crazy things inside here.
25:19 But make sure I'm watching next episode
25:20 to know what it is.
25:21 So big up with sponsors, Standards for sure,
25:25 for allowing us to use all your wonderful appliances.
25:27 Without them, we can't make that possible.
25:29 Then boom, shut off fire.
25:31 Talking to my people and them over here,
25:32 Caribbean Flavors.
25:34 Caribbean Flavors, spicing up every single meal so far.
25:37 We thank you all very much for that.
25:39 And once again, Garden Pools.
25:41 Fresh produce in this bag.
25:44 You all should try it out and see for yourself.
25:46 You will not believe it.
25:46 Then we have today, all the cheeses that we use,
25:49 the butter.
25:50 We wanna big up the English cheese.
25:52 Top it off nice.
25:54 So let's see for themself,
25:55 all you know I was nine.
25:56 The cheese from English cheese is our boss.
25:59 And we have the President Butter and also Sunflower Butter.
26:03 And then we have the Champion Chow Mein.
26:04 Yes, and their bacon powder.
26:06 Champion Chow Mein.
26:08 Always a champion with them.
26:09 You know it's the best.
26:10 Non-stick, great tasting.
26:12 And Carnation Evaporating Milk for supplying us
26:14 with this wonderful milk to make my favorite punches.
26:18 Punch a la creme that we make in all the times
26:20 I make any work I buy.
26:21 And one of my sponsors who I dearly love so much,
26:24 School of Practical Appointment,
26:25 'cause I'm doing my master's there.
26:26 So you can check them out online, study online,
26:28 get internationally certified right here in TNT.
26:32 It's your boy Crazy Legs.
26:33 It's Craving Season Two.
26:35 Log on for the next episode, people.
26:36 We going again.
26:37 (upbeat music)
26:40 (upbeat music)
26:43 (upbeat music)
26:46 (upbeat music)
26:49 (upbeat music)