Many of them, and we got a lot to do. I'm going to make the ultimate guacamole. Boom. That's going to be really fun all on its own. So I'm excited. Where to start? Where to start? The cheese board. That's where I'm, a charcuterie board. That's where I'm going first. All right. We're going to go there in a little bit too. I can't wait to show you, but let's just talk about a couple of avocado tips. Let's try that. First of all, here's one right here. That's really important. Taking avocado. So you got a lot of avocados here because this is going to be fun. Plus we're making a whopping
big guacamole, right? So see the avocado in my hand, right? You guys, and let's even get a close
up on this too. I want to show you this real quick. This is important right here, right? See
the avocado right there. Okay. You'll see this little, but I call it the butt right there. Okay.
That's where the stem went in. Okay. Right. That goes in people's guacamoles all the time.
I've seen a friend crack a tooth in a restaurant eating guacamole because those end up in everybody's guacamole.
Because they pop off easy.
See that right there?
That's the teeth breaker.
And people don't realize it.
There it is.
That's it right there.
That ends up in the guacamole so easy because someone's going to be like,
I want to make the guacamole.
Hey, everybody, we're gathering around.
You got the scented candles burning?
Don't do the scented candles.
You know, and people are just, don't do that.
Okay.
That's a different show.
Look, and here's the thing.
You pop open the avocado and that ends up, ends up in everybody's food.
And then someone's going to have avocado.
They're going to put a little dip, you know, on their crack or whatever.
And they're going to break a tooth.
Does it happen?
All the time.
So that's the but right there.
It's got to go.
That's one tip that's really important all on its own.
Okay.
another one wash your avocado before you send that knife through it you have to wash it because all
that germ all those germs from everybody grabbing it touching it throw it in the cart then it's in
chin then you're in the checkout and it's like you know the checkout's going on and boom let's
move that avocado put that and then it's getting bagged up and then you're touching everything
with your car the whole the avocados they harbor all that bacteria all in the grooves and the
crevices so all those grooves and crevices right this is an important tip people may not think it's
really important but this is a critical one right here someone may be like hmm do i have to wash my
avocado you should because nobody does i mean just a handful of people do but everybody else
They get their avocados.
They got them.
Okay, let's just make guacamole right here.
And they send that bacteria into their avocado meat.
That's what they do.
They send it right in.
The knife goes in and drives it right in.
Not to mention you're making all your food.
Here you are.
You're making all your food.
And your hands are touching all that avocado that's been who knows where, right?
Whoever's touching it.
That's important, especially right in this day and age.
It's always been important, though.
That's the whole thing.
let's cover uh another couple little another couple of tips right here which this tip is
interesting right you don't have to look there's a button here right see that it's automatic with me
it's automatic with me i remove them just what right when i grab it it's autopilot i remove
that top it's autopilot literally like boom see ready autopilot i remove it there it goes it went
flying. It's somewhere else, but that's it right there. So let's take a look. Here's a cool little
tip right here. I know that a lot of people scoop their avocados and you can scoop your avocados.
You can scoop it with a spoon, but you can squeeze it like a lemon, right? You can squeeze it like a
lemon. Yeah, you can take a spoon, right? And everybody, everybody does this. They scoop.
They're always scooping, right?
Okay, I got my...
If you're in a rush or whatever,
you can literally just squeeze it like a lemon.
And that's what I do a lot too.
So that's what I do a lot.
So I'll just do it really quick in this.
You take the avocado to half.
You take the shell right here.
First of all, that pit.
A lot of people, there's another little...
A lot of people do this work.
They scoop it out.
You can scoop it out with a spoon if you want, right?
Scoop it out.
Scoop it out. And I do that a lot, but you got to be careful on that one.
Okay. You do that one and you can do it. Right.
So that, but, but be careful with the knife one.
You might be like, huh?
Your hands, you gotta be careful. So, all right, there you go.
And this is how you take the pit off. This is another critical one.
If you're somebody that does it like this, so let's get a closeup on this.
Right. If you're somebody that does it like that,
You don't take your hand on the pit and remove the knife with your hand on the pit.
You don't do your hand on the pit to remove it.
Well, I'm going to remove that pit right here off the knife.
You don't do that.
You don't do this.
Like, I'm going to take the knife off.
You don't.
Here's how you do it.
See, with the close-up right there?
Watch this.
Ready?
That's how you do it.
You twist the knife into the board.
You twist the knife into the board to get the pit off.
Another tip.
I mean, we're just, we got so many tips.
it's just it's it's really incredible i mean i haven't even i don't even think i began and i'm
already knocking out tips i wasn't even planning on talking about so here's the squeeze tip right
here it is you got your avocado
right got your avocado i'll show you again i kind of missed the camera there i'm squeezing it all out
with my hand i'm squeezing it all out with my hand right so take the avocado half
and you can squeeze the entire avocado out,
all of the avocado out.
You can squeeze it out.
I'm missing the board right there.
I mean, the bowl.
It's a really tiny bowl right here.
This one is.
I'm squeezing it all out,
and sometimes the whole thing will just slip right out,
but I'm squeezing the whole thing out.
You can squeeze even a little bit more,
but I'm just trying to run by these as fast as I can
because I got that many.
You don't even have to scoop them.
You can literally squeeze them.
Like that. That's what's incredible. Now listen, before the food waste police gets on me,
before the food waste police, because I could just imagine the comments,
he's got so many avocados there. What's going on? They're all spoken for. Everything you see here
is all spoken for. Everything I'm going to make, I'm going to make a big guacamole,
everything I'm doing is all spoken for. So the food waste police, I know everybody likes to
chime in there. They're like, okay, medical mediums wasting food again. Medical mediums
throwing out food. There's nothing being thrown out. Everything's going to be eaten. Okay. Really
important to know. Right. All right. So I showed you the squeeze method. How did you guys, how did
you guys like that? I mean, look at that. It's in the bowl. It wasn't a scooping thing. It was just
squeeze. And you could, you can go through avocados quick that way. If you're making a guacamole,
You can sit there and squeeze those halves right in just like that.
You can squeeze them just like that, which is amazing.
So there's that one right there.
All right.
Let's move on down the line with a couple of more tips.
Lime always brings out the avocado flavor.
Brings out the avocado flavor.
I'm looking at the comments, you guys.
Wow, squeeze is unbelievable.
What do you think about that?
Incredible.
amazing amazing yeah the squeeze thing perfect always learning something new right these tips
are priceless i saw that too good to see you guys on here here's the thing you can have lemon with
your guacamole and we're doing guacamole the ultimate guacamole you can have lemon with your
guacamole perfectly fine you can do that okay can you freeze guacamole yes you can it's going to
turn brown on you release the surface of it but you can freeze it but lime brings out the avocado
flavor. Lemon doesn't bring out the avocado flavor. Lime will bring out the avocado flavor.
Nobody knows that. It's either lime or lemon, depends on what someone likes. And you can use
lemon. It still tastes good in your guacamole. Lime brings the flavor of that nutty flavor
out of avocado because the fat in avocado reacts differently with lime versus lemon.
So the fat in avocado acts differently.
These are really cool, by the way.
You know, anything, you guys, anything that I'm, you know, that you see in here and everything,
the links are down below.
Check them out if you want.
But I love these right here.
So that avocado, just so you know, the fat in the avocado reacts differently to lime
than it does to lemon.
That's really an important tip.
You want to blow somebody away with your guacamole?
Do a blend of both.
You can. Do a blend of both. Make sure the lime's in there. Unless someone hates lime. You hate lime? Then you hate lime. I don't know what to say, and that's okay. You hate lemon? Lemon, right? Whatever. But this is for parties, gatherings. This is going to be fun. That's why I love this for gatherings right there. I love these bowls, okay? I got them right here, so I'm going to be using these today. I love these for gatherings and stuff. There's a lot of cool stuff right here.
Anyway, you can see the store below, right? Check it out. But that's a little lime and lemon trick, which is a great tip with guacamole, with avocado, because nobody knows, nobody knows that that's what happens, that lime reacts differently, right?
so I want to show you what the soap I use I'm just going to show you right now and everybody's
asking me forever it's the seven generation dish dish soap okay this is what I use to wash the
outside of my produce I use a drop just a drop right I'll take a drop or two I'll wash my avocado
with that soap right there everybody's been asking me for what soap do you use what soap to use
that's the soap that I use right the free and clear some generation one for washing produce
I don't I want a strong soap but not so strong right that you got all this essential oil and
all this other stuff and all this you know that's that strong smells and everything else I don't
want that or chemicals or something right but I want it strong enough to get the dirt out and I
wash with hot water. So if I'm washing my avocados, I wash with hot water with a couple of drops of
soap. This is really important stuff, you know, for a lot of people. Maybe it's not important for
some, you know. How do you choose your avocado? When I buy them, they are green. Yeah, you want
to buy them green. Let them sit room temperature and then they get rotten. Okay, they don't go
from green to rotten but no it's interesting they don't go from green to run you only have
so much time i just see another butt right there get the hidden ones this is important now that's
the hidden butt keep this in mind the butt's not standing out like this right it's not standing
out like that one take a look you see it's hidden but that's a teeth breaker right there that's a
teeth breaker. See, you might not think there's one there because that one's really big. See,
that one's big. Watch. Pop that up. Boom. See that? Pop that up. That gets everybody's guacamole. I
can't tell you how many people bust up their jaws over guacamole. I mean, right? But here,
you see that? It's hidden, but it's there. Watch this. Look at that little one. I can't tell you
how many people that gets. You make it for a bunch of people. It's Russian roulette.
I'm just letting you know okay so I just wanted to cover that because that little butt
was tiny right it was tiny in there okay so keep that in mind all right so they don't go from green
to rotten I mean unless you got it sitting for a week unless you got it sitting for a long time
some of these are green look well look when I pick out avocados I want them green I don't want them
dark colored because you don't know how ripe sometimes they are in there. They could be
already starting to oxidize with little rotten spots. So this is a really good tip here. Now I
could feel it without pressing in that that baby's ripe. It just kind of feel underneath the skin
and you can feel it, right? Okay. Now, but it's questionable too. That's pretty, pretty dark.
And the skin is wrinkling up along with the fact that the skin has the grooves.
Okay, so that's one thing.
I always get them green because you've got full control.
It means that if it fell off the produce stand and was put back on, because that's what happens.
Everybody goes into the produce.
Everybody wants their avocados.
They're grabbing them.
Boom, they're dropping on the ground.
I've seen this over and over.
And they're dropping on the ground.
People are grabbing them, putting them back up.
Right?
You need them green because if it hit the ground, you're still going to have a good avocado later.
But when they're this color and they hit the ground and they go back up, that's going to be already an oxidation process underneath it causing a bruise deep underneath the skin.
These are all important things to know.
So I like them green like this.
And you don't have to wait long sometimes.
All the different Haas avocados, because that's pretty much what they sell.
I mean, they don't sell ferretes.
They don't sell bacons too often.
So you don't see bacon avocado too often.
You don't see ferretes too often, right?
You don't see a lot of different Haases out there.
Really, they have to use pretty much,
the industry is pretty much gravitated
to using similar Haas varieties.
So keep that in mind.
So they're mostly Haases, no matter what,
that are in there.
I mean, the standard, typical Haas, right?
But the point is, is that they can be ripe while green.
And I'm going to show you some tricks.
We're going to go with that.
They can be green and hard as a rock, but they can be green, still green, and ripe enough to eat where it's delicious.
So a lot of people, they just wait too long.
They wait for the green to go away.
They sit there and they wait, wait, wait, and they don't realize that that was one of the Hass avocados that you don't have to wait that long.
It was ripe.
It was ripe.
a while ago and you waited and you waited and you waited and now it's like this rotten so let's show
you a rotten avocado right here you guys if you just came on this is going to be an incredible
episode i just want to give you kind of a forewarning right here i'm going to show you a
bunch of things to do with avocado i'm making the ultimate guacamole but i'm doing more than that
i'm making a cheese board without the cheese okay i'm making grenades i wish i said that at the
at the beginning. I'm making grenades, avocado grenades. Never showed anybody. I mean, anybody
recently showed a couple of friends many years ago, but I think overall, you've never seen it
before because I haven't seen it out there. So I'm making avocado grenades. You're going to like
that. I'm going to do a little crudous hay and I'm going to do a nori roll with avocado too.
So I mean, honestly, in charcuterie board, right? Right there. Got company coming over. You've got
friends coming over. I'm going to put a whole bunch of stuff on here and I'm going to put
a block of cheese on here, a block of cheese. So that's going to be fun too. It's not going
to be cheese. It's going to be avocado. So, all right, without some stuff to do, let's get working.
You guys will see your comments coming up right here. But my avocados, when I cut them, they are
hard inside and do not taste good. That must be a real hard avocado still. You're cutting them
when they're extra hard, not cutting them when they've ripened enough and the skin still
got that tinge of green. There's this perfect sweet spot with an avocado and it's not when
it's this color. It's not when it's this color. It's not when it's this color. That's not
the sweet spot of an avocado. It's before it gets to this color. The sweet spot is before
it's this right here. There's still a tinge of green in there. Can you get that guys?
Put a little close up. You see that? I mean, right there. See that? This, look, you think this isn't ripe, right? You think this isn't ripe, right? But I'm squeezing it and guess what? It's soft. This is really important to know. You don't think this is ripe. It's ripe. Watch this. Okay? Cutting this open. Right? That's a ripe avocado. That is ripe. And for some reason, we had some green on the skin.
This is so ripe, I could squeeze that avocado meat out just in the bowl, just like I did before.
That's how ripe this is.
So I'm letting you know that this is like buttery, buttery ripe, buttery.
Look at that. Look at that.
Look, the spoon went through it like it was nothing.
Look, see, that's the sweet spot.
People don't know that.
Look at that. It's rich. It's creamy.
But guess what?
Everybody's going to think that's not ripe.
and they're going to think, wait a minute, was it too hard? And they're going to end up eventually
eating them when they're too ripe. And guess what? They ferment inside your stomach when they're too
ripe. They ferment and cause trouble. So avocado isn't this thing where it's like, oh, it can't do
no wrong. It's probably can't ever do anything wrong. People eat it fermented. They don't even
know and then you've got fermented fat sitting in your stomach percolating just creating trouble
people don't realize and they have you know like that's it's a little too ripe but look at that
buttery creamy still had a tinge just look at the look at the green skin right there take a look
look at the green skin and it's creamy and buttery so now some avocados vary though some
You got to wait a little longer to ripen, you know, so it's true, but mostly it's like this.
All right, we're gathering a lot of avocados right here.
So let me show you a rotten avocado.
That's important.
That's what you don't want.
The bumpy, not the bumpy, but just the divots and you feel it right here.
See, you don't want that one.
That's a rotten one.
I'm going to open that.
That's fermented and rotten.
Okay.
There you go.
That's trouble. That is trouble. That's gonna, um, it smells a little bit. It's not gonna taste good. And guess what? Everybody around the world is making their guacamole with that. That's what they're making it with. They even buy them like this in this condition and they're making their guacamole like this and they're eating it and it's fermented. It's fermented. So that's a rotten one. I wanted to show you that. There's another rotten one right here too. Look, I'll just show you another rotten one.
on one because it's important to know because honestly I've seen this over and over again.
I've seen chefs just constantly do it wrong. They don't even understand their avocados.
That looks like it's a great avocado but it's not. It's got the rotten spots. It's got the
fermented spots. It's got the bruising. It's got the when you're squeezing the sides right there.
It's see that right there squeezing the side right there. That's fermented but it looks good.
And yeah, you can stick a spoon in there and get a little bit of meat out of there.
That's okay.
But you got a bad guacamole.
Basically, you're going to make a terrible guacamole is what you're going to do.
And it's not going to taste good.
So many people scoop that out and make avocado toast and it's gross.
It's just gross.
They don't know it.
They're just not sure.
They're not used to it.
They don't know what a good avocado is.
People just don't know.
No disrespect, but they don't know.
So, you know, everybody's like,
A.W. A.W. I've been doing this totally wrong for 50 years. Absolutely. Absolutely, Stephen. And I'm
so glad you're here. I'm honored, actually. You guys, I'm going to blow your mind with what you're
going to see today. And it's still going to make the ultimate guacamole, all right? And I was going
to tell you, too, you'll see the Life Changing Foods book right here, right? The Life Changing
Foods book. It's really cool. It's got an avocado section in here, too. Check that out, you know,
in the length. That's just amazing. I still love that book for so many reasons. It's just so packed
with information. But you're going to learn stuff about avocado you never knew and tips you never
knew. So we haven't even started. I got to get going. I get it good going. I'm going to make
the cheese wheel. Get ready for this, okay? Let me put some of these babies back, right? Put some
of these babies back. Let's do this. Get some of these going here. All right. Let's find an avocado
to make the cheese wheel. Now, if you get a sweet spot in an avocado, this is for parties. This is
for gatherings. Okay. So if you get a sweet spot in an avocado where it's not, it's that it's,
it's ripe but still hard enough but yet not too soft you make the cheese wheels let's do that with
this one i'm gambling on that one right there that's what i'm gambling on right there i'm
gambling on that one to be my cheese wheel now maybe it's too soft maybe it's not we're gonna
see and i'll show you what this cheese wheel is let's make sure there's no make sure there's no
butt there make sure that's gone you want that gone I can't tell you enough
what happens to people they're in the dentist office right so I'm gonna make
the cheese wheel so I'm gonna cut this part part off right here okay and I'm
gonna do it again here I'm gonna make the cheese wheel okay we're getting
there right cheese wheel starting this is great for company forget together
gather let's just get the cheese wheel going okay can make it a little skeet
thinner if you want make them a little batter this is gonna be really cool okay
and I love this because you can have a whole big plate of these right here okay
I think I went kind of thin on that one.
My bad right there.
Overzealous.
I don't know.
Is that what it is?
Okay, that cheese wheel.
Do another one.
All right.
Okay.
I went kind of thin on that cheese wheel.
Nope, lost them.
Okay, so I gambled on that one.
It was a little too soft.
So we'll go with this one right here now.
Let's get another cheese, because I have to do a couple of them anyway.
And you could eat that, but you're going to love this.
Okay. Okay. There we go. There we go.
Let's get these going right here. Here we are. Move these over.
This is fun. Is this not fun? Cause this is, this is just fun.
I'm going to clean the board a little bit. You guys just bear with me. Right?
All right. Let's keep on going.
Now I'm going to show you something that's really cool and it's coming up.
Let's just keep on doing these, right?
Can I see this?
It's another one, right?
Let's see if we can get another one out of this.
Now, I love these, what I call avocado cheese wheels.
I'm going to do one more, okay, if you guys are okay with that.
There we go.
Here's what I love about these, all right?
As soon as the air is hitting these, as soon as the air is hitting these, right?
And as soon as the skin of the pit starts to bleed, watch what happens.
Just give it a couple of seconds.
And then I'm going to set this up for company, right?
We're going to set this up for company, all right?
So just give this a second.
And I'm going to get a little plate for these.
All right?
So take a close-up look right now.
Now what you're seeing is, this is an incredible little way of doing it.
You can do a whole big platter of these, a plate of these.
You can have these on top of a charcuterie board, right?
You can do that too.
We're going to do that in a minute with other stuff, okay?
But as you're giving them a couple of minutes here, and I'm going to show you the cheese wheels, right?
Give them a couple of minutes, you're going to get this gorgeous red, gorgeous orange glow.
is going to happen right in there too. You see it start happening? Take a look. Uh-oh, there it goes.
That's one right there. Look at that. Look at that. Is that incredible? Look at that. Look at this one.
Look at that one. Look how pretty that is. Right? I told you tips you've never seen before in the
kitchen. Ever. This is avocado day right here. People always say medical medium, you only know
stuff about chronic illness. That's all you know. It's always just chronic illness. You always know
causes and all this other stuff. That's what you do. You help out doctors. That's what you do.
You teach doctors every day. And that's all you do. Just stay away from food. Like stay away from
food. What do you mean? Spirit of Compassion has been teaching me about food since I was a little
boy. Anyway, so get ready. You see how it's starting to look now? See how it's changing?
Look at that one. Look at that one. What do you think about it? There it is. Look at that
right there. So what you do is you can set them up like this. Look how pretty that is.
So I love these cheese wheels. I really do. And you can set them up all in here like this,
any way you want. And I'm doing that now, right? You can put one right in the middle there if you
want. Okay. And then you can use those as dipping tools. Now check this out. So how are you going
to eat that? You take one, right? And you peel it. You peel it. You peel the skin off is what you do,
right you peel the skin off and if it goes right which it should for some reason it's a little
sticking this time but I haven't done this one in a long time so you peel them now they're dipping
tools dipping tools for salsa you don't have to eat the pit though you don't eat the pit you can
nibble around it it's really a tool which is incredible right so you take the skin off there
it is right the skin's coming off the skin's actually sticking to the avocado a little bit
more but look it's also what you get right there you go right but you keep
them on or you can take them off but you got it right there so there's this one
there's this one and there you go all right and you can use them as a as a
dipping tool that's the whole point so watch check this out okay so I'm just
getting this the skin off right you don't bite the pit okay take a look
right so here's something that's mind-blowing i mean some of you some of you guys know about amy's
salsa right but amy's salsa guess what it's the only salsa out there i ever found yet anywhere
the only one i ever found anywhere that has no vinegar in it so you don't lose your teeth
because i always told you guys about vinegar it's a great way to lose your teeth you know if you
ever look at medical meme content, you'll learn about all that. There's no vinegar in here. There's
no citric acid in here. So you can go this, you can make a fresh salsa, which I'm going to make,
but you can also take the Amy's salsa right here, right? Just popped it right there. You take it,
and then you can put it in a little bowl, okay? Like this. And you put the salsa in here.
You got the salsa. I'm going to make a fresh one too. This one's no vinegar, right? And
And you take the cheese wheel.
So I'll show you guys in a second.
No citric acid.
I told you that before.
And no natural flavors and no vinegar.
It's like one of those, for some reason they did it right.
But check this out.
You'll see in the camera.
I'll use this.
There it is.
There's your salsa in the bowl.
Here's your cheese wheel.
Look at that.
And you can just eat it that way around the pit.
what I love right there. So that's a great thing to do. We got a lot to do you guys.
We got a lot of work to do. I still got to make a big guacamole. I still got to make
a crudite. It's no joke. So let's keep things rolling along. I got some cheese wheels. I
could show you guys that a little later again. Let me get the board cleaned up because we're
like creative city today. This is going to be a lot of creativity going on. I want you
guys to also learn these things so you can have fun because there's something about that.
We can have fun doing all this. All right. Move this out of the way. Okay. We're going to do
the charcuterie board. The cheese board is what we're going to do. Take an avocado. Now I like
a big avocado for this one. Okay. I like a big one. So I'm looking around for a nice good size
one right here. That's a nice avocado. So what did I do automatically? I said, I'm getting rid of that
butt right there. I just took that off. You saw that, right? So here we go. Here's the avocado.
So I'm going to show you guys. Just let me get the camera rolling.
And I'll show you how I can cut this. This is going to be cool. Okay, there we go. So this is
going to be, because this is a firmer avocado, this is going to be a block of cheese is what
it's going to be. But it's a firmer one, okay? And because I want a hard cheese on my charcuterie
board. I want a hard cheese. So keep that in mind, right? So I'm going to cut this end off like that.
Right? And I'm going to cut another end here. I'm going to cut a side out, okay? There we go.
Let's cut that side out.
Let's cut another side out.
Okay.
Cut another side out.
Just make sure it's in the right spot.
Cut another side out.
I haven't done this one in years, so just bear with me.
If this gets all messed up, I'll do the best I can.
And I'm going to cut out this side here.
Okay.
So far, that's what you see, right?
This is going to be a block of cheese.
And now I'm peeling back the skin.
That's what I'm doing.
Right?
Peeling back the skin off the rest of it.
What do you guys think?
Right?
Have you learned this one?
You can prove me wrong.
Tell me where you learned it.
Because I'll tell you, this is medical medium information.
I love these tips.
No one's ever heard.
And that's what I'm going to do on this Amazon Live show.
This is going to be the cooking show.
And then the other platforms,
let me talk about symptoms, conditions, diseases,
causes, everything, right?
All that.
But this is fun right here.
Check this out.
That is your block of cheese right there.
Look at that.
Look at that.
That's your block of cheese.
That goes on the board.
Let me get that on the board now.
Okay?
How do you like that?
Now that's the hard cheese.
Let's do a soft cheese.
Let's get that going.
let's do a soft cheese. Soft cheese is going to be an avocado that's a little bit more ripe.
You got to know what you're doing with avocados. I've talked to pro chefs,
chefing for 30 years. They don't know anything about an avocado. They just cut them open and
make their guacamole and they do something wrong. And I'll tell you one of the things they do.
Is it hard or underripe? That's not underripe. There's a difference between hard and not ripe
to these sweet spots of different levels of ripeness.
That's the difference right there.
Good comment though, okay?
So here we go.
This one is more, more softer.
That one was ripe too.
That's on the charcuterie board.
This one's more softer.
See, I got even a little bit of a sticker left on there too.
And this one's softer too,
going through all the different avocados here, right?
So I got two of them here
and they're both pretty soft.
All right, try this one here.
We'll go with a real, real soft cheese.
So here we are.
You ready?
Here we go.
So I'm going to cut the butt off again, right?
I'm going to cut the back off here.
I'm going to cut the sides.
Cut another side.
Right?
Cut another side.
Cut another side.
I'm going to peel this back.
This is the soft cheese now, right?
Now, okay, all right.
All right, there we go.
There we go.
Amazing.
Do a little clean up for a second.
I'm going to put that on the board.
That's a hard cheese there. That's a soft cheese. Okay. And you can set it up any way you want to
set it up for your company. You can do however you want to do it. Let's get some other stuff
on here. This is actually fun. What do you guys want to put on here? You guys like dates?
You guys like some dates? You're going to get other tips because it's just going to naturally
happen. So you're going to get a date tip. You're going to have to. Same thing, right?
Alright? Get a little close up on this. You see the butt on the date? It's not just the pit you got to worry about. That's the teeth breaker. You got to take it off. Hard as a rock. There it is. Right there. Look at that. And you got to also don't bite the pit. So I'm going to put a few of these dates on here. How about this? Let's get this going. I'm going to make a nice charcuterie board. How about that? Some dates. Look at that. You don't need a lot on your board.
You can put a lot on your board. You can put less on your board. So let's get that going. So let's
pop some other stuff on this board, all right? How about this here? How about a little bit of
that right there? That's looking good, all right? And then, you know, everybody's always saying,
what's a good treat? What's a good treat for company? What would you serve? That's always,
that's why I love this show. That's why I love this Amazon Live platform. Because I could be,
you know what? I'll tell you, right? These chips. This is what I would give company right here.
These chips right there. Or these crackers. Another one too, right? We've got these different
crackers. So, and you'll see, you'll see all the links there. It's the ones that I would recommend
for any kind of family and friends coming over and stuff like that. I don't expect everybody to
eat like I eat where it's, you know, it's so, it's so clean or whatever. I mean, people want some
crackers they want. So I'm like, what's the best ones that I can make sure that I feel good? I give
to my family, give to my friends, whatever it is. These are great. So you got these. So I put,
and you'll see, you'll see there, you can put some of these crackers. You can stack some of
these crackers here in the corner like that. If you want, you can do that. You can put them in
different spots. I can maneuver this a little bit. There's the cheese there. There's the cheese here.
Maybe put that like that. I got some crackers. So we'll do, and you guys will see this.
Okay, there we go.
Take a date off.
I want to make this actually look really nice right there.
I'll put some of these other brown rice crackers here.
These are almond crackers.
These other ones are almond crackers.
I'm just getting some up here.
So this is just one example of a billion examples of what you can do.
I mean, check that out.
I'm going to take a few dried apricots.
I'm going to put a few of these in here too. Okay. So I'll put a few here too. Now I want to show you something, which is really cool. So here it is right here. So we'll get a little close up on this board. That's without cheese. Look at that. Right. You got your avocado blocks of cheese. So let's get the butter knife out or cheese knife, whichever one you want to use them to grab my cheese knife.
here right okay now this is what's really cool so I'm gonna cut into this so I got a soft one
I got a soft cheese I got a harder cheese another thing too let me get a little bit of salt so
you guys so I'm gonna grab a little bit of salt here right you can put a little bit of salt on
your cheese on your little blocks of cheese your avocado blocks of cheese which is really great
there we go got that so this is how you eat it
you're company over everybody's got a cheese knife and you can cut it in any way you want
you can cut it like they cut a piece off like that okay nice little piece you put it right on
the cracker right there you go that's what you do all right and i'll show you another one here
We'll go on the other side. Try to go on the other side. Okay. Right. Look at that. Just like butter
coming off. So yeah. Hey, I want some, I want some cheese. They're right there. Right. I'm
gonna have a little cracker. I'm gonna eat it now. Yep. Amazing. Amazing. So that's how you eat it.
Incredible.
So good.
You got your box of cheese and there you go.
All right.
You can put dried mango on your plate.
Look.
Right.
You can put dried mango on your plate.
You can put that in different spots.
Put a little bit of this, right?
You can make it the way you want to make it.
Okay.
I just pile up a lot of goodies.
That's what I like to do.
So that's the charcuterie board with the avocado blocks of cheese.
Have you guys seen that before?
All right.
Yeah.
Someone said he ate rice.
He ate rice.
So there you go.
You guys see that?
Yep.
There we go.
All right.
All right.
So we got that.
I just saw someone said, hey, those grapes look like they need to be washed.
they wouldn't need to be washed
if it didn't come from a friend's garden.
And I'm laughing because
right on here,
because that was grown at a friend's garden right there.
And then a friend said,
hey, why don't you use this?
I'm like, okay, great.
Why don't you have some grapes?
I said, fine.
That's all the microorganisms
that are all on there I talk about
in the medical medium information.
That's for another time.
You see it?
But yes, you better wash your grapes so they don't look like this if they're from the store.
But that was a good point.
Very good point indeed.
All right.
We got stuff to do.
Tell us what brands of crackers.
What's the Simple Mills brand?
Just check the link.
It says tell us about the mangoes too and apricot you're eating.
Just look down in the store.
Just look down in the store.
You'll see different stuff.
There's different dried fruits and stuff that are there.
Look into the store links right there at the Medical Medium Cooking Show.
All right.
You guys, we can't stop now.
We're going to make the grenade.
I'm just hoping the grenade goes good.
Haven't made the grenade in a long time.
The avocado grenade.
Have not made it in a long time.
I'm going to probably gamble on this one for it.
Man, don't let me down.
I'm just feeling the ripeness in here.
You don't want it too ripe and you don't want it too hard.
It's a little green on that one.
Right?
So let's go.
Let's make the grenade.
Nervous.
I'm nervous.
I don't want this thing going off on me and blowing up in my face.
Alright, so what I'm going to do is I'm going to cut the butt off right there so it stands
up.
You guys see?
Let's have it do that one there so it stands up.
cut the butt off so it stands up. Are we going to make that guacamole yet?
All right. Ready? Now I'm going to cut off the top. Okay. I'm going to cut off the top here.
Okay. Just cut off the top. Save that top. Save it. Save that top. All right. If you ever do this.
now I'm going to take a little cheese knife and I'm going to carve this out here
I'm going to keep on carving we'll carve a little bit more now the only thing is with the grenade
is man if you get too big of a pit I've seen avocados with small pits where the grenade works
so good and then I've seen avocados with a massive pit where it's like why are you in that
avocado why are you the biggest pit I've ever seen take a look here look at that
I'm exposing the pit right that's what I'm doing exposing the pit so I took
that some of that out there okay all right and then I'm just gonna go a
little bit further but I'm not scooping this avocado out on the sides on any
level so I'm just going a little bit further man count my lucky stars make
this work because it's been a while but I've also I've also done this where it's
not so easy sometimes because the pit so big all right exposing the pit more there
we go all right so exposing the pit more let's go a little bit further see if we
can get that and you gotta you gotta make sure you got a big enough avocado
when you do this all right gotta make sure you got a big enough avocado so I'm
going down in here. There we go. Alright. So we're going down in here. This is great.
This is better than carving a pumpkin. Right? Scary pumpkin. Carving a scary pumpkin.
One that's going to scare everybody. Alright. And again, this is a grenade, so that's scary
your home zone. All right, so I'm pretty sure it's getting there, all right, where most of the
avocados intact, it's all wrapped around, there's plenty of avocado meat all in here and everything,
okay, all right, and then you can take something to propel the pit, so that's what I'm going to try
to do, right, I'm going to try to propel the pit without a problem happening, okay, depending on
remember how ripe this avocado is and everything else.
All right.
All right.
There you go.
Now we have an avocado all in there.
Everything's great.
Everything's wonderful, right?
We have all that in there.
So it's great.
Now we can do a little bit of filling it, which is really good too.
So let's get another little plate out here.
see, or we can use ones here. Let me just move some of this over. There we go. Now we got the
grenade on a plate, just so you know, and then you can fill it with anything you want. Fresh salsa,
you can use, you can use the, the salsa here. Okay. You can use this salsa right here, the Amy salsa,
right? The one that's vinegar free, right? You can use that. You can fill it, right? Let's make
a little bit of a fresh one real quick let's do that this is so fun so we're
gonna make a fresh one let's get a tomato how about that we're gonna cut up a
little tomato here you say tomato I say tomato right we're doing so much here
right make a little bit of salsa real quick a little bit of fresh salsa chop
up some tomato right a little bit that let's get a little bit of scallion on
here this is just a small salsa that's really quickly made that's all this is
right okay kind of move this out of the way a little bit there we go right we're
gonna cut some scallions here right do a little sky
cut just hang in there you guys got a little bit of that going in there now
it's gonna be in the salsa you put a little garlic in there too okay that can
be in there too you can put anything in your sauce I'm gonna put a little bit of
cilantro real quick okay just a little bit look you can make your salsa any way
you want doesn't matter anyway you want that's all so you make that's also I'm
just about that right okay do a little mix on the board I'm gonna just clean it
up a little bit just a quick little mix you can add anything here we go right
and I'm just gonna fill it in. Let's get a little spoon going. Alright, let's start filling this
grenade up right here, okay, without making too much of a mess. I love this. You can do it any way
you want to do it, okay? I'll move you back over here, right? You can fill this any way you want.
Now here's the fun part right here, okay?
You can fill it up kind of high and then scoop up the top.
Let's hope this is the right top.
I just had a bunch of tops there, a bunch of different tops.
Now you can kind of carve out that top, right?
Okay?
There it is.
And then you go back on top.
All right. It's a little messy, but not so bad at all. You can eat this with chips. You
can eat this with anything. I'm cleaning it off in case you want company not to see all
your little blemishes, right? There's little things sticking out of there. All right. I'm
just going to put it on this plate because we got to get moving along. That's your grenade.
Take a look at that if you can. Take a good look. I want to show you. Yeah, I'll show you
as soon as we get some there it is right take a look that's your grenade take off the top and you
got your salsa in there anything you want to put in there look at that the grenade medical medium
medical medium grenade that you've never seen before either so all right let's start getting
guacamole on the road. We can't be fooling around all day. We got some stuff to do. This
is getting too fun. Okay, I'm gonna move this over here. Yeah. All right, you guys. Let's
make some room because we got some we got some serious work to do. I'm gonna clean this
off a little bit. So we're making guacamole. That's what we're making. That's the bottom
line. And I got a tip for you right now. So get ready for that tip. Okay. And the tip
I have right now is you don't want to blend your guacamole. Do not blend your guacamole
whatever you do. I like this bowl, you guys. Everybody's always asking, where'd you get
that bowl? Where'd you get that bowl? And you can see I got a link for it's amazing. This is just so
cool. So cool. So here we go. Let's make some guacamole. Got some avocados. Boom. There goes
the butt. That would have went in there in somebody's guacamole, right? So there's one
avocado right there. You can scoop and you can squeeze. Remember what I taught you guys? You
can scoop and you can squeeze. That's a squeeze if you want. Look at that. That's a squeeze.
you can also scoop squeezing you get a little messy sometimes but you can still
do it right and then I'm gonna scoop the rest
there's everything I do but I'm showing you different options depending on what
you want to do now this is how I do the pit but I don't recommend you do it that
way but I twist right but you gotta never grab that with your hand you put
it on the board and you click that's the way you do it I've seen so many I've
seen pro chefs pro chefs just grabbing it with their hand process they'd be like what did you
just do that just doing a scoop let's make this guacamole let's get it going right got some other
ones here that we've been already been working on right just scooping okay right you can also
remove your pits like this like that and just get the avocado that's around you know you can
work the avocado that's stuck to that pit, but you can squeeze your pits out too. Sometimes the pits,
they'll just pop right out, right? They'll just pop right out. Let's get some more.
Check that, that butt right there. Make sure you check that. Do this, right? It's going to be some
avocado on my hands for the moment, but I'm going to just work with it for the moment. So it's going
to get some more going. This is a big guacamole. This is for a lot of people. Okay. And I'm going
show you a couple of other different guacamole options how about that and that's going to be fun
right yeah here we go let's keep them let's keep them rolling along
exciting now i got a whole bunch of different avocados here some are softer some are a little
bit firmer because i was doing all the different things that we're doing so let's talk about a
a couple of things that is knowledgeable about avocado you never knew. It doesn't matter what
size the avocado is on the tree. Your avocado on the tree at whatever farm or backyard, okay,
your avocado on the tree, just so you know, whatever farm or backyard or wherever it's growing,
can be the size of a grape
because it's not grown yet.
It's still in its baby stages
and it'll still ripen.
If you pick an avocado at any stage,
any stage,
it will still ripen.
Any stage.
Isn't that amazing?
And I mean, there's growers that don't know that.
they just wait until the avocado gets big they get wait to the avocado gets big and and but they
don't know that the growers growers have been growing for 20 years don't know that you can
pick it the size of this pit the avocado and it'll still ripen it'll still ripen so that's
that's what's incredible that's one thing right there let's talk about some other cool things as
we're doing this. We're just running through these right now. Here's a nice one right here.
So what I love about guacamole is that if you treat it good, it'll really treat you good. And
what I mean by that, if you blend your guacamole in a blender, it oxidizes rapidly. You injure it
so much that it oxidizes rapidly. People don't know that. I see them all blended.
Are you making guacamole in your blender? Like, yeah, I'm making guacamole in the blender.
You don't want to do that. You want to smash your guacamole. You want to smash it is what you want
to do, right? That's how you want to do it. Because if you blend it, you damage the flesh
and it starts to go bad.
It starts to ferment immediately
when you blend it.
Did you guys know that?
It starts to ferment when you blend it.
It starts to go bad fast.
You don't want to do that.
You want to smash it.
You want to mash it
and have pieces of avocado
still in their whole form
in your mash.
So we're making a big guacamole right now.
It's, you know, festive time of year, right?
so we're doing this right here look you can pop the I pop these out with my hand look at that
right pop them out in my hand you can do it with the knife like I showed you before I don't recommend
that if you're not used to something like that I don't need your hack in your hand so maybe go the
safer route how about that here's one right here's a nice one whoa there it is right there there's
that little butt there it is right there so small one that will bust a tooth and
guess what it will break a tooth and it will break don't don't pop it off in
your guacamole there you go I had to pull that out that will break a tooth
somebody will lose a tooth somebody will so just making sure that whole pit is out
there. Somebody will. You don't think so? Oh yeah. I was eating the guacamole. Hey
dentist. Hey I'm glad you took the emergency appointment. I was eating
a guacamole and I don't know what happened. There must have been a rock in
there. Must have been a rock in there. I'm loving the guacamole tips. Oh shucks.
Carrie says, oh shucks I blend my avocado banana bake. That's different.
That's different because you're adding water, right, for the baby. You're adding water, okay?
And that does disperse the avocado. That disperses it, allowing the oxidation process not to happen
so much. So on that one, continue to blend for your baby because you're probably adding a fluid
because you're not just blending the banana and avocado, right? Unless you do a pudding like that.
If you do a pudding like that, I completely understand, right?
If your baby's eating it pretty quick.
But guacamole sits around.
It sits around.
It's made hours before guests come.
And when you blend it, then it's sitting around exposed for hours.
And it just starts to fall apart fast.
If you're blending it for your baby and you're putting it in a baby bottle and then you're doing it that way or making a cream real quick and it's time to eat, you're making it fresh in the moment, that's better, okay?
That's better.
So don't feel sad about that.
But it is better either way to mash it if you're making it for company.
If you're making it because it's going to sit there.
It's the guacamole that's going to be there all night while everybody's dipping chips in it and stuff.
That's the difference.
I don't think when you make your baby food, your baby's going to be waiting all night to finally get some.
And it's going to just be sitting out on the coffee table for six hours before your baby gets some.
And that's the difference.
Plus, you might be adding water if it's a milk you're making.
So keep in mind on all that.
See, you know, the details do matter.
It's while we're covering it.
All right.
Maybe we'll do one more here, do one more.
Okay, this is interesting.
When you see an avocado like that, that's really incredible, right?
They're usually really creamy.
They always have a different flavor.
Any avocado that has a long neck has a really, really amazing flavor, okay?
A really amazing flavor, right?
Because it's related to the Ferté.
It's related to the Ferté variety of avocado.
different Haas's, they're related to each other.
And the furté avocado has the long neck right there.
And that's related.
It's not a furté, but it's related.
It's just, it came out like that because boom, it did.
On the tree, the tree's like, hey, look at that,
how long and nice it is.
So let me get this up.
There we go.
We got that in there.
Okay, keep in mind, you can make a guacamole
with less avocado and a lot more things in there.
Lot more stuff you can make in there.
All right, so let's get the masher out.
Let's make some room here, okay?
All right.
I like to mash the avocado, okay?
That masher right there, you can, you know,
people always ask me what I use.
Well, that's incredible about the Amazon links right there.
There's the mash.
I'm mashing, I'm not blending.
It's dead.
This is the guacamole you made.
I mean, you don't want a whole half just sitting there
and someone trying to get a cracker and they're like this.
You don't want this where you're like,
hey, look, look, I think you should have mashed this avocado better
because I can't get it on my cracker.
You don't want it that way.
See?
You want to actually make sure you're mashing it.
Right?
There you go.
Right?
Amazing.
I don't recommend eating this whole thing in one sitting.
This is a lot of avocado right here.
This is for parties and gatherings.
This is a big one.
There we go.
Just mashing it up.
Holiday dish.
Christmas, any kind of holiday.
Somebody's birthday party.
You got a bunch of friends coming over.
Maybe you got family coming over.
Maybe you just want a big guacamole.
you can stick in the fridge and eat for the next so many days. I mean, I'm okay with that too. Just,
you got the options. There we go. Okay. What you'll see when you mash it,
it's not going to oxidize while it's sitting there all day or whatever. It's still going to have some
browning avocado browns when it hits the, when it hits the air, right? You're still going to have
that bruised avocado but but the difference is it's a big huge difference though okay all right
let's get some stuff in it let's move this along a little bit let's get some things in here so I'm
gonna move it up here for a bit I hope I didn't just jostle the camera too much there all right
thing. So what do we want in here? Okay. Rosemary. That's what I like. This is hot. When you
put real fresh rosemary in a guacamole, it's a whole different experience, but not just
a little bit. I put what four or five, seven, eight avocados. What did I do? How many avocados
were you guys keeping count? Maybe we could rewatch this video. Like we could count them.
It could be like one, two, three, four.
See, I'm putting some decent amount of rosemary.
There it is right there.
Fresh rosemary.
That's a nice amount of rosemary right there.
Okay.
So I'm just going to chop this up.
Now, you don't want the rosemary too hunky
because then someone's going to be chewing on a piece,
so I like to cut it a little bit, you know,
cut it down a little bit, right?
That's what I like to do.
I like to cut it a little bit.
There you go.
When you blend it all in a blender and you're blending herbs, that's another thing.
The baby formula doesn't have a whole bunch of garlic and herbs in everything when you're blending it.
There's a difference.
When you're blending your avocado in a blender, your guacamole in a blender, and you're serving it to a whole party, right?
You're serving it to a whole party of people.
What's happening is you're blending everything so in there, no one even knows what that's tasting like.
Like you can't find anything.
It's like, wait a minute.
Am I tasting ginger?
Am I tasting paprika?
What am I tasting?
Is that lime?
Is that lemon?
Because you're blending it into a block.
But when you do it this way,
the person dipping into that guacamole
is going to catch something.
They're going to be like,
whoa, I just got a little bit of that rosemary.
So I'm getting out of here.
So let's take a look.
Okay, you guys?
Put some rosemary in there.
See?
Right?
Let's do some sage now.
Let's go into sage land.
How about that?
There we go.
Right here.
I got the beautiful sage.
Right?
Pull some sage leaves.
I love sage.
Fresh sage like this.
Just like this.
Put into that guacamole.
Wow.
Now remember, sage is really strong.
Really, really strong.
Keep that in mind.
You don't need a whole bunch, but I just did a decent amount.
Okay?
right make sure you get that you're not dealing with a big sage leaf right this
is really handcrafted obviously guacamole not like a store there you go
that's gonna go in
I don't know.
Incredible.
See, guys?
Get a little focus.
And there you go.
Got the sage in there, right?
I'm going to get some cilantro in here, too.
I can't help it.
I love cilantro.
I'm going to put a lot of cilantro in this guacamole.
If you guys are okay with that.
Right?
I mean, I can't wait to count the tips.
I mean, we've covered a lot of different tips.
If you guys just came in on this one, you're going to watch this one from the beginning.
So make sure you subscribe.
Make sure you follow the Amazon Medical Medium Cooking Show because you know what?
You're going to see how many tips are there.
You might be kind of blown away.
I made the grenade.
I made the cheese wheels.
I made the blocks of cheese with the charcuterie board, right?
All right, there we go.
Let's get the cilantro in there.
See how much fresh herbs in there?
Look at this.
Honestly, you can put a lot more than that in here if you want.
A lot more than that.
You can make it really herby.
Really herby.
You can make this thing pop, right?
I mean, we can do that.
How cool is that?
Okay, so onion.
Onion is really strong when it comes down to guacamole.
You get some people that onion's a little too strong.
You know, and you get a lot of people like can't handle onion or onion's a little too much.
And you'll get a lot of that out there, right?
So you can do onion in a couple different ways. I like the scallions. So I'm going to pop a couple
of scallions in here. You don't want to overdo the scallions and onions in the guacamole,
but scallions do a lot better. Scallions and chives do a lot better. Okay. So they do a lot
better and so let's get some chives I mean some scallions in there see got some of that okay
mixing that in there now I don't like to mix the tomato to mix the tomato in where it's mixed in
mixed in and then it becomes a tomato soup in the guacamole and i don't like that another thing too
people make guacamoles and they throw a tomato in the blender and it's blending in there with it it's
like well where do you taste what or how do you taste what i like adding them on the top some
tomato pieces on the top i like doing different things with tomato i'm just letting you know
so right now those are the herbs in there which is really great i just want to make sure i get
everything covered the way i want in there garlic is the next one so that i do have to do we can't
ignore garlic so let's just let's just peel back this garlic a little bit okay
let's get a garlic clove now you can do more than guacamole that big you can get
away with a lot of garlic right you might be somebody that's sensitive to
garlic and maybe maybe you're a little sensitive you know it's maybe it's too
strong for you so I'm gonna do is cut off this little piece of the garlic right
there. Okay. There we go. I don't recommend you bang your knife like that unless you really have
been doing it a lot of years. So I don't recommend that. Okay. For, for people, because a lot of
people accidentally do this. They got the knife like this. So that you're saying, and then they
accidentally slam their hand down on the knife. That's what they do. So you got to really know
what you're doing and you never do it that way ever you never have the knife going mr i've seen
pro chefs where the knives go in this direction and they crush garlic i'm like are you kidding me
are you just waiting for that day where it got you or you're teaching people the opposite you've
got to go that way when you do it the knife hat the blade has to be going outward when and you
got to be pointing it down when you pop just letting you know let's get some garlic in there
Maybe the cook, maybe you don't want the, some people be like, I don't want the chef
tips. Okay. Don't give me the chef tips. I just want to eat some guacamole. Don't give
me the chef, the chef tips, man. Don't do that. You can put a little bit of black pepper
in here, but grab a hot pepper that I took out of my garden. So I picked these today.
were in my garden today, right? Right. So I picked those. I didn't have a bowl. So I just used,
I used a bag. The good thing about the MM info is if you get exposed to plastic, like plastic bags
or anything like that, or anything that you, you know, you have kicked around, I've washed those
out a dozen times, those bags. But when you, wherever you have anything like that is, it's
incredible because the medical medium protocols and everything else is just great for a lot of fun
stuff. Anyway, here's a different variety, a whole bunch of different varieties of peppers right here.
Okay. That one so hot that, yeah, I don't even know if I'm going to put that one in there. These
are all hot, different types of heat and everything. Let me pick, let me pick one of
these little ones in here. Let me pick one. That's going to be a hot one too. Let's go with this one
right here. Okay. So I'm going to get a little bit of hot pepper in this and get a little bit
this one too in there. Now remember don't rub your eyes. Don't rub your eyes. Here's a hot one
right there too. Don't rub your eyes. Okay. That's just a forewarning. Just that alone I'm getting a
little bit of an eye burn from that. Right. You can use gloves when you play with peppers. You can
use gloves. You got to be careful because now all of a sudden you're armed, right? It's
like, okay, well rub my eye. I did that and or you're in the bathroom. I mean, you got
to just look out. That's important, right? So I'm going to pop this next one on here
and then we're just putting a little bit of pepper. I want that pepper flavor. I like
it better than black pepper, but I'm going to put a touch of black pepper in too. Okay.
Pop that in there. I'll show you that in a second, you guys. Now, these are the, the,
the red chili flakes right there. There's nothing wrong putting some red chili flakes
in there too. You can put that in there. The links for the one I use are down there in
the store. You can check it out, right? So I put some chili flakes in there, a little
bit of black pepper, right? Let's get a little bit of salt too, because you do, you give
you a little bit of salt. One thing I can forward you guys with, with the salt, right? You don't
want to use too much salt in your guacamole. It starts to break everything down. Salt starts to
break your vegetation down. It starts to suck the water out of it. So then your guacamole becomes
waterier. The more salt you put in your guacamole, it's a really good tip. The watery it gets, the
salt pulls out the moisture out of everything in there and it ruins it because then you get the
moisture pulled out of the scallion and it becomes like everything just blends together too much and
becomes one flavor. You want your guacamole different flavors. I'm glad you guys are
commenting. I got a, you know, you lost the sound and picture again. I hope it comes back.
You're getting hungry. Whoa. All right, cool. I'm getting hungry too. So that's in here. So what
else can we do? We can put red onion in here, but I went with the scallions. I'm just letting you know.
Now, here's the other tip. Dill is incredible. Incredible. And the one I use is in the link there.
But dill is incredible, right? For guacamole, but I'm not using it for this one. But it's incredible
for a guacamole where you want to have that dill flavor. Actually, I don't think that's linked,
by the way, but the black pepper was in the red hot chili pepper flakes, I think. Anyway,
the whole point is with dill is it takes over it just engulfs it so if you love dill flavor
let that be the flavor let that be like i'm gonna have a dill guacamole yeah but i only put a little
bit of dill in there it doesn't matter it's dill and and it's a great flavor but keep in mind
dill doesn't work with anything else you can't be like i'll put dill in here then i'll put this in
here then i'll put in there and like uh all you're gonna taste is the dill you're gonna have a dill
guacamole and that's it. But I love it. But it means you're not going to really get the flavors
of everything else. So that's important to know, right? Let's talk about the lime real quick. We're
going to go into some lime. Let's head there. So lime is what I choose in my guacamole. You can put
a little lemon in there too, but lime is what I like. Okay. Right. So we got some lime, squeezing
it by hand that's what i love about limes there's not a lot of seeds in them sometimes you see seeds
but they're really really tiny right just squeeze it in all right so lime actually reacts to the fat
in the avocado to bring out the nutty flavor lemon doesn't react it doesn't bring out the nutty
flavor so much. It just doesn't. But I like that one right there. You know what? I like,
I like, sometimes I just don't grab any old things. Sometimes I just like to see what I'm
grabbing, right? There we go. Some more lime in there, right? Don't be shy on how much lime you
use or lemon. If you have a rich guacamole like this with a lot of avocado, you don't want to
under lime it or under lemon it. If you under lemonade, under lime it, you're going to have,
you know, party goers that are going to be like, yeah, the guacamole was good. It was good. It was
good. But not like, whoa, my mind is blown from that guacamole, man. I'm coming over next time.
The next party, the next gathering, the next holiday, I'm coming over, right? You're not
going to get that. So I'm just putting a little extra lime in it because you need it in there
to really get it to pop. So I'm going to do a little bit more, right?
Okay, let's go. Let's mix it up. Got the spoon right here and I'm mixing it up. Now, here's
what's amazing. It wasn't blended into a liquid. You're going to get pop. Whoa, I just got a little
bit of hot pepper, someone's going to say. Whoa, I just got a little bit of scallion onion. You're
gonna get a pop and it's gonna also it's all gonna be so nice and guess what it's
not gonna be it's not gonna be rotting yet in your bowl for hours it's gonna
sustain longer and I'll tell you why because you got pieces of the avocado
still here I'm gonna do a little bit more of a mix a little bit of a overlay
Oh, right.
There you go.
Okay.
So we're almost there.
Here's a tip I've been waiting all day to give you guys.
Right?
You're out in LA, right?
You know, you learn some tips.
You're in the restaurants in LA and the chef puts the pits back in the guacamole.
Right?
Puts them back in.
that's what they'll do. So you think, whoa, whoa, chef's so smart. Chef knows everything.
What a great tip. Well, where'd this tip start with? Did it start in LA? Remember? First of all,
it's put back in to preserve the guacamole, but here's the point. It doesn't. It doesn't
preserve the guacamole. The pits are just for aesthetics, but people will be like, oh,
it preserves the guacamole. No, it doesn't. Putting the pit back in doesn't keep the guacamole
fresh. It won't keep the guacamole alive. That's where the big mistake is. You don't want the pits
in there unless you want to see pits in there because that's what you want to see. Then that's
all nice, but they're just going to get in a way. The pits are going to get in a way,
especially if it's a small guacamole. You're going to have these pits in there. So someone's
going to, your company's going to come in and they're going to be like, okay,
let me get a chip here. Your company's going to come in and say, okay, let me get a chip.
And it's going to be a small bowl of guacamole or something, and your company's going to be moving the pits around and trying to get around the pits.
And then your company's going to be like, I can't move those pits because isn't that keeping something—there's a reason for that, right?
And everybody just gets confused.
What happens is it doesn't do anything for the guacamole.
It doesn't.
The only way a pit can keep an avocado still somewhat alive is if it hasn't been disturbed.
So let me show you that. Here I am. I'm cutting this.
That pit, when it's kept in the form, and it hasn't been jarred, it still has the living avocado around it, the lifeblood attached to the pit, and it hasn't been jarred yet.
That will keep this half alive longer.
But the minute you jar that pit and put it back in, right?
You jar the pit and you put it back in.
Let me jar it, right?
The minute you do that and you put it back in now, it's not going to do anything, right?
So let me just get it off the knife carefully like that.
There he goes.
That's not going to keep it fresh anymore.
It was removed.
It was popped off.
It was completely...
It's like scooping out your brain and putting your brain back in and expecting everything to be okay.
We're just going to remove your brain out of all its living connections that it has in there.
We're going to remove your brain, and then we're going to put it back in and expect you to be able to talk and be okay afterwards.
It doesn't work like that.
So the whole LA pit in your guacamole bowl is really not what it seems to be.
All right, let's get moving.
We made some guacamole.
We got that going.
We got a mess over here, and we got to make crudités.
Okay. So let's move this puppy over here. Okay.
Let's see if I can make some room here to you guys. All right.
So nothing crazy doesn't happen.
So let me just move some of this if you guys are okay with this. All right.
Move this over. Got peppers in the way. Got all kinds of stuff in the way.
Let's get these pits off the board. Right.
And then let's just, let's get this organized a lot better.
So now we're going to chop up some quick veggies is what we're going to do.
We're going to have some fun doing that. So let's get some carrots on here.
I peel this carrot. If you want to peel it, you can peel it.
This is the one I use right here. The link in there. This one just,
it comes off really quick off these carrots, like nothing on this.
That's why I like this one. I got a whole bunch of different peelers.
That's the one I like. It's my favorite. There's a lot of bad peelers out there.
That one I like.
So I'm cutting the back top off here, cutting some carrots.
Huh, that's interesting.
But I think I have another favorite of mine that's linked actually.
Yeah, there's a couple I have linked or one I have linked.
Or we had a link problem and it didn't get linked.
So what I'm doing is I don't want these super long, so I want these about that size like that.
So what I'm going to do is I'm going to cut them.
I'm making a crudite, if you guys are okay with that.
So I'm just going to cut along here.
You can make them thin.
You can make them thicker, right?
Just keep in mind, the thinner you make them, someone's going to have a hard time when they're dipping in that guacamole, right?
So just keep in mind, okay?
So I'm making them a little thicker.
You can make them thin for some people.
right so I cut the carrot in half like this right and then I'm gonna do a
little bit of cutting here okay so there we go if you if you make stuff too thin
and you can make it kind of thin if you want but remember it's just gonna create
accidents in the guacamole bowl people are gonna have their fingers in it if
the tools aren't great like you're scooping tools aren't great and firm
right someone's gonna end up with their knuckles in your guacamole but you
weren't like saying to them hey before you came in the house um whatever gas
pump you were handling and whatever airport terminal you were you know like
the thing in the machine you were touching an airport bathroom you were
in I don't know if you washed your hands really good aunt Agatha because you know
and Agatha I think you need to wash your hands a little bit better but so here's
gonna be some firm carrot sticks so in Agatha doesn't end up with her knuckles
in the guacamole so I'm gonna show you some putting these in here first like
that there you go I'm making a crudités so you know there's things like that
that are really important people need to know like really really important got
some cucumber. Cut the back off there. Cut this piece off. You know why I cut this piece off?
Here's a tip. Let's show you right here. I cut this piece off right there, most of my cucumbers,
because it goes rotten first. So right here, if you take a look, that goes rotten first all the
time. All right, let's see here. All right, so I'm going to cut this down like that. I'm going
to cut these long strips cucumber cucumber could get flimsy you want it
kind of firm in your crudités crudités mistakes seen it over and over again
flimsy never strong enough firm enough and everybody's fingers go into whatever
your dip is that's what happens everybody's fingers go into your dip
right so I'm gonna keep them like this you can make them shorter you can make
them longer. I like a little bit longer, personally. We get that in here. Getting those together,
right? Look, do it the way you want to do it. Don't do it like I like it. You could do it the way you
like it, right? Head of cauliflower right there. So there we go. So what I like to do is I like to
cut right in here. See? So I already cut this part off. I clean this up a lot, right? I cut
this part off so what I like to do is I like to take the knife like that and you
can take the sections out look at that you guys know this problem right look
to what I did and then you take your section off you don't have to break like
you can just do this like you're doing precision cutting look see well there you
go precision cutting I like that right another one another one another one
another one okay all right and then we can make our pieces you don't want real big pieces here's
the thing if you do these precision cuts you can keep your cauliflower intact really keep it intact
where you have these firm smaller pieces too you just gotta not cut through the flower try not to
cut through the flower check this out ready try not to cut through the flower you can cut just
through the stem and then pull it apart so the flowers don't fall apart on you
where the flower was. See? Just so it doesn't fall apart on you. Do another one
right here. There you go. Alright let's get some of these in here and you can
make them as small as you want. You can make them you can make them as small as
you want. There we go. I like making them somewhat small but not too small because
Because like I said, you want...
I'm going to throw some red bell pepper in here for the heck of it.
Let's do that.
I'm going to screw it up.
I like that, you guys.
Do a little bit of red bell pepper here.
Wash your red bell peppers.
You definitely want to wash them.
There's no question.
Cut down the center.
And you do these bigger pieces for scoopers right here.
So you do your bigger pieces here for scoopers.
There we go.
Bigger pieces for scoopers.
Nice! Nice! Right? Alright, we got that. You can use onion pieces if someone's an onion
fan. I'm going to use radishes. Look at that. I'm going to cut the butt off the radish.
Look at these radishes, right? You guys want to know a lot about fruits and vegetables?
So, you know, you've got to have this book someday.
I mean, I'm hoping you guys have that book right there.
So it's Life Changing Foods.
Right there?
Medical Meme Life Changing Foods.
All the different fruits, vegetables, herbs, spices, all that, right?
Wild foods, everything.
The photographs, the recipes.
This is a great book for the holidays, too.
If you want to give something.
Here's the thing.
I like giving things that can help people, right?
So it's like if some, if you give it as a present in the holidays,
because that's what I do.
I'll like, some people are like, hey, do you have that book?
Let me send it to you.
And because if someone doesn't use it now and they get sick down the road, they're going to need it then.
So it's like, wow, I'm glad I got that present a long time ago.
So I'm going to do pieces of radish.
The only thing with radishes, right, is, you know, you've got to use the big pieces.
And the crudités are the best.
So you want the big pieces right there, okay?
You want to go with the bigger radishes.
There's some big radishes out there.
You want to go with the bigger radishes, right?
So I'm just giving you
Use the big pieces which is best for crudités
Is that how you say it?
Is that how you say it? All right, let's put these in
Put a few more radishes
Now I got some radishes in there, but also what's the best crudités?
possibly I put lashes on the side. I'm going to pop some of these celery sticks in right here.
There we go. You can do different stuff with celery, right? Meaning in the sense you can
keep them short. You can keep them longer. You can keep bigger pieces. You can cut them skinnier.
They tend to have enough strength unless they've kind of like gotten to a point
in the celery stick's life where it got to a point.
So what I'm gonna do is I'm gonna scoop out some guacamole in here and I'll show you guys in a minute.
Okay, there we go. Oh look at that big scallion that got away from it. How come that wasn't cut?
Look at that. What do you guys think? Incredible, right? Isn't it? That's an amazing crudite.
And then you got the guacamole and that guacamole is just amazing, right? I made that fresh salsa
in the grenade. Remember that? Fresh salsa. So you can put, you can put salsa in one of these.
You don't need to have it all like this. You can have salsa in one, then you can have something
else. You can have figs in here. You can do whatever you want, right? And then we'll get
a close up on that and then we're good.
I mean, that's just amazing.
There it is, right?
We got a little bit of close up.
Seeing the tomatoes are lost a couple, but that's why we're live.
That's why we're live.
Incredible, you guys.
I was going to make you a nori with avocado,
but I'll just give you the quick rundown.
Really simple, really simple.
You get your nori sheet, right?
I love it. I love it.
You get your nori sheet.
Okay.
And you put a layer of avocado in here, just like this.
layer of avocado. You don't have to put a lot. You can put a little bit. Look at that, right?
Check this out. You're going to love this. You can put a scallion right in the center. You can
put a little bit of, look at that, a little bit of cilantro in there. Check this out, you guys.
Right? That's a ripe tomato. Whoa. That's a ripe one. That's juicy, right? You can put a little
good to moisten this. See, I take tomato and I moisten the... There you go. Watch this. Ready?
Look at this quick nori wall. Look at that. Look at that right there. Look at that nori wall. Look
at that. You can cut it so many ways. Look at that right there, you guys. Look at that nori wall.
Okay. And then, last but not least, don't go anywhere.
I'm going to do a little scoop scoop of guacamole right in my kale leaves. This is the way I love
to eat it and it's my favorite and I actually forgot to do it. Got a little bit of scoop in here.
Look at this, right? You know what you can do too? You can make your fresh salsa. You can also use,
you can use the Amy's salsa if you want. So check this out. Put a little salsa right here on these
kale burritos. Look at that. Look at that. Is that not incredible? Last but not least,
do it with lettuce. Make some lettuce boats.
Ooh, got some more avocado.
There it is.
Lettuce boats with the avocado in it.
Put a little salsa. You can put anything you want on there.
Cilantro, scallions.
Incredible. You guys,
this has been an honor.
This has been a pleasure.
Truly.
I mean, I'm so excited.
And you can, I mean, there's so much you can do.
I didn't put lemon in that guacamole.
I did a lime guacamole.
You can do what you'd like to do.
you guys I'm going live on Facebook YouTube TikTok in 10 minutes you guys come in there
we're going to be talking about symptoms conditions other things and who knows what else
all right I love you guys thank you for being here
