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Hi! Welcome to Cooking with us! Nee's back, Jim's over there again, and Rosie's not here
yet!
We're gonna do the chicken skewer for Theron.
Chicken Skewer. Oh the skewer!
Sorry.
Hello, I'm late!
Now we're gonna prepare the sauce for the chicken, this one.
So this is what a shallot looks like.
Do we have a name for these or they're just? The pepper, the big pepper?
I love the way they smell. I wish they would make candles out of these.
This one is the chicken on the skewers but the sauce we call curry sauce.
And cajun seasoning? I'm sure . Is this enough brown sugar? Yeah.
We have a Ninja? Ninja!
Ninja you should sponsor us - you're used in almost every one of our podcasts.
Water!
Do we know how many dried peppers that is?
Six...Six or eight.
And this one too? Oh, that one too?
So we put water in the dried pep- well they're both dried peppers.
Lion King.
Shallots, shallots. The pepper called? Chile de arbol.
Oh Arbol, chile de arbol, ok.
You know the type of pepper honey ? I don't know what those are.
I'll find out. And then Thai peppers, right? Home-grown peppers.
And salt!
s-s-s-s-s-s-salt
b-b-b-b-b-b-blend.
Is there - what else? There's something in here that tastes different.
It's ginger right? Yeah. It might be ginger or that other weird pepper.
It good?
O gosh it's so good.
Calypso, ingredient. It's a seasoning?
Yes seasoning.
All seasoning curry.
2 teaspoon for sugar.
the brown sugar.
2 teaspoon for soy sauce.
Coconut milk.
Milk? That's solid!
You have fish sauce? Yeah. Ok I can have fish sauce too? Yeah, of course!
And two teaspoons.
Olive oil.
Two teaspoons of this? Teaspoon or tablespoon?
Tablespoon, tablespoon.
Yep. Awesome.
Chicken skewer.
Did you video tape this? This is so cool.
Nee's doing all the cooking. She's like...
She's a machine!
She'd be good on Iron Chef.
No joke dude!
Theron... Wait take off your shoes.
How much taller am I?
7 inches maybe 8?
Oooh!
How much is 7 -
You're 4'9"!
It's a guess!
You know the three witches and then they - oh - yeah yeah, Macbeth. Macbeth.
Yeah Macbeth - we're doing Macbeth play. Cool.
So we're just frying it? Yeah. Like a what?
Like you put on a grill... Oh like a grill.
On the grill, yeah.
Everything - there's so much stuff to cook!!
It's ready! Ready!
She's got a flat butt. It might be done.
She's too skinny is the problem.
Say Hi. Hola.
Whoa he said Hi!!
Oh I thought you said we were gonna do a song for the chicken.
I'm so hungry now!
Eat it, eat it, eat it.
Oh hello!
What do you think?
Oh wait I'm gonna, I don't want to make a mess, come here.
mmm.
For some reason you look like Goldie Locks. Not really.
This is not what goldie locks looks like, but.
It's good or not good? Is it good?
It's so good! It's so good!
Now I want some.
I mean the flavors are amazing but it's so - it's the chicken also so tender.
I'm gonna get another one.
It's really good. Oh my gosh right?
Go get me one too! I want one too!
How is it, Theron?
Wonderful!
On the chair, sorry!
Thank you for joining us on this episode of Cooking With Us.
With Rosie, Nee, me, Jim, and Theron who is of course behind the camera as usual!
And I hope you guys try this fantastic - well - several fantastic things.
Eh don't worry. I've got like a third eye on him.
Do you?
Third eye.... That's the wrong way...
Brigly's over there.
Oh Third Eye.
Theron can twerk. Lemme see, lemme see. Yeah!!
Come on!!!! Theron!!
I feel like a nine year old right now.
We're talking about Theron. C'mon Theron.
Why don't you Twerk for us?
Like with a torch wrench?
TWERK.
I'm not twerking lovie.
I'll teach you - remember - squat - and then pop it, pop it, pop it!
She can - look she can really do it!!
Yeah I can.