Wings. Buffalo bites actually really incredible but they're made out of
cauliflower this is gonna be so fun this is game day food got the Super Bowl
coming up we're doing the game day of food I'm making a seven layer dip and
I'm gonna show you how easy it is when you have the right stuff like how easy
it is it's really gonna be great you guys incredible medical medium cooking
show right here we're live this is exciting I'm gonna be making all kinds
of food you guys anybody who doesn't know who I am number one New York Times
best-selling author of the most popular health series in the world right here
the medical medium book series and what this why the reason why this is so
popular it's for people who are really really sick people who have gotten to a
point where they saw 50 doctors 30 doctors 20 doctors and you know flown
all around the world and looking for for medical help and trying to get what
they need and the medical medium book series is known to save lives and so here it is it's well
known and this is for the chronically ill anybody who's sick with symptoms that they don't want
any longer they got a few symptoms and they're hanging on to these symptoms and more symptoms
and and they're getting they're trying to get all this help and they're looking around for answers
and the medical medium book series reason why it's the most popular in the world in health
going seven years running now is because it's for people who are really really sick not people who
are just kind of like looking around for stuff. They're not sick and they try this, they try that
and this is for people who are really sick. So that's why these books are doing so good. If you
want to know who I am, you guys, so we're starting with these cauliflower bites. So let's get some
cauliflower over here. I just want to show you, maybe we'll get a little view on this too right
here. Look at that. Isn't that beautiful? This is so good for you too. What I like about these
cauliflower bites is they're not heart attack bites. That's not what these are. These are not
heart attack bites. Because what happens is these aren't buffalo chicken wings, right? They're not
the heart attack chicken wings. You know what I mean? The greasy chicken fat on the chicken wings,
right? You know, that's not what this is. This is really healthy, but you wouldn't know it when
you're eating it. You would not know it when you're eating it. And that's why this is so cool. So this
is cassava flour we're going to use to start with. Here we are. So let's get some cassava flour.
I got one right here. That's the one that I'm going to use right now. Check it out.
Otto's cassava flour. So you guys, this is going to be fun. We're also going to air fry a little
bit. We're going to do all kinds of great stuff. So we need two and two thirds cup, right?
is what we need. So I got a cup right here of cassava flour.
So there's one cup right there.
Right? So let's get another cup.
You see that?
I can't wait to show you what I have here, you guys.
I got all kinds of incredible things. I'm really excited about this.
I mean, this is rigged. I got to show you
some cool stuff we got some great stuff going on all right so we got our cassava
flour right there okay incredible getting dusted by it all right so let's
do some water now got my little what pyrex right here I'm gonna get a little
water really quick and see what we need you're gonna start with a cup of water
add a little bit more so we're gonna do three cups of water it's one cup right
there. Let's get another cup. Three cups of water. We're making the batter. That's what we're doing.
We're making batter. But not the bad batter. We're making the good batter. And that's what's
incredible. So I'm just going to whisk this up a little bit. Okay. And I'm not going to go crazy
with it because I don't want it to splash everywhere. Right? Yeah. So I made the recipes
a little bigger because I'm making a crap ton of food. That's what I'm going to be doing.
Going to be making a lot of food is what I'm doing. So that's the plan right there.
And I like making a lot of food.
Even if I'm not going to eat it all at once.
I like leftovers.
I like having a lot of food everywhere, right?
I don't throw any of it out.
No way.
I know when I make a lot of food, I'll get some people and be like,
Food waster! Food waster!
I'm like, what are you talking about?
Wasting what? Family eats it. I eat it. It's all gone. In fact, I need more. Afterwards, we're like, all right, make another batch. So I'm just whisking this up. Now, I like the batter a little bit thicker, so I'm letting you guys know that. That's the way I like it.
Okay. So what I'm going to do is I'm going to thicken up this batter a little bit more.
So I'm just going to pop a little bit more of this cassava flour in here.
Do another third cup.
That's what I'm going to do.
There we go.
I'm going to make it a little bit thicker.
I like the thick, a little bit of a thicker batter.
Now you can make it thinner and that's perfectly fine.
There's nothing wrong with that.
But I want those cauliflower pieces to get coated big time, right?
There we go.
Nice.
Look at that.
And it's gluten free.
You guys worried about gluten?
Well, guess what?
You don't have to worry about gluten right there.
No way.
Incredible.
All right.
So let's get the cauliflower over here.
Let's do this.
Let's dip these in.
So check this out.
Look.
You guys, this is so much more healthier than real buffalo chicken wings.
See, these are real cauliflower buffalo bites, right?
Look at that.
That's going to go right out here.
That's amazing.
That's the batter right there.
And you're not going to get like, you don't have to worry about that.
You know that batter that is so bad for the heart?
Just really bad batter.
That's not what this is.
It's cassava flour.
Look at that.
I'm using my hands to do this, to get this right.
Let's get some other pieces.
Look at that.
Incredible.
I love how that batter sticks to there.
It's so good.
Can't wait to show you a whole bunch of different things.
I want to show you guys some of the products that I use.
I'm pumped up about that.
I got some refried beans that we're going to use.
I mean, how cool is that?
Let's get the batter on here.
Taking our time.
Doing it right.
You can do smaller pieces.
Okay?
This is a fun, healthy food for game day.
And no one's going to think it's healthy.
That's the whole thing.
They're going to be cheering on their favorite team.
And they're just going to be like, whoa, these chicken wings are amazing.
That's what they're going to do.
They're going to guzzle down all their beer.
And they're going to be like, these chicken wings are amazing.
Right?
And so, there we go.
Meanwhile, it's like chicken wings.
What are you talking about?
These aren't chicken wings.
No way.
Let's just get these on here.
This is nicely coated. Okay. All right. I made your garlic breadsticks from the spaghetti and
meatballs live. Whoa, they are delish, right? Let me tell you something. That's such an incredible
recipe. That spaghetti and meatballs recipe. I could, I could eat that every single night.
Forget it. That's all I have. Like if I couldn't eat anything else, just be like, no, if
If an angel came down and said, look, A.W., you're only going to be allowed to eat the spaghetti and meatballs that you made for the rest of your life.
And only that. I'll be like, that's fine. I'll eat that every day. I don't care.
Forget it.
Hey, W, we're going to punish you for overworking.
You never took a break all these years.
You work, work, work.
So we're going to make sure you only have spaghetti and meatballs and nothing else fun.
I'll be like, fine.
Best punishment I've ever heard.
All I can tell you is this, is that these recipes are incredible.
Hit the follow button.
Right?
hit the follow button I'm just getting these nice beautiful cauliflower pieces
put in here. Johan said God's punishments are the best. That's actually really funny.
All right so you guys check this out we're making game day food this is
incredible right now I'm just putting batter on these cauliflower pieces this
is healthy game day food. This isn't heart attack game day food, right? This is like the real,
the real good stuff. This is cassava flour, gluten-free. How incredible is that? If you
don't have cassava flour at home, you know, it's not a great thing. You've got to have it in stock.
You've got to have it. You can do so many things with it. It's like for real. You can do a lot of
things with it. That's what I love about it. So I'm getting these pieces on. All right. So let me
do another round. All right. And you guys, I got platters of food behind me. You name it.
We're totally, totally cranked up. Let me show you this right here. See, you guys get a close look.
All right. So that's going to go in the oven just like that. Just like you see, right? Let's get
another one right here. Wow. Love it. You guys, you're going to have to stick around for this
show. I got incredible platters of food that I want to show you, right? Okay. We're doing a
seven layer dip. Crudite. I got chips everywhere. I got healthy chips. I got crackers everywhere.
healthy chips and crackers. All right. Can't wait to show you healthy chips, healthy crackers.
Amazing. Right. I'm going to do a few more of these and we're going to get in the oven.
I like the thick batter. I'm just telling you when you take a look here,
look at this. So I like it like that. So it gets coated.
If you have fried chicken, do you guys like it where there's hardly any batter on it?
Because if I was going to eat fried chicken, bring the batter on, right?
So what I'm doing in these incredible cauliflower pieces, right?
Cauliflower is a very healing food, by the way.
I talk about that all the time.
Echoda says yes.
so
you guys we're live right now
and I'm just getting these in on the oven and we're going to do all kinds of incredible stuff
so if you just got on here we're making game day food right I got these cauliflower bites
these buffalo cauliflower bites I'm breading them up right here
in cassava flour how about that okay he chose says yes the lives are saved you can watch them
later. Absolutely. If you guys just came on here, you can't watch us now. Watch it later.
Okay. If you take a look at all the products here, you'll see the Mary's Gone Crackers. It's one of
the crackers I'm going to show you guys that I really like. Siete, you see those, right? The
grain-free tortilla chips, which are great. Okay. These are all good options. And wait a minute,
wait a minute, wait a minute. Don't say that you don't have a chip because then you'll all of a
sudden be like, what? I don't need a chip. I know people are like, no, no, I don't want those chips.
I don't want chips, chips.
What?
And then they'll be gobbling down the worst chips there ever was.
They'll be in their car somewhere gobbling down some chips.
You know what happens is, you know, I got a friend who says,
no, no, wait, I can't eat that.
I'm like, these are healthy.
You eat the worst stuff I've ever seen.
No, no, that's not true.
Meanwhile, you go in the car and it's all these food wrappers,
all these food wrappers on the front seat, on the floor of the front seat.
I'd be like, oh my God, you eat at this restaurant, this chain, you eat at this chain, it's like fast food wrappers everywhere.
You won't try my cauliflower buffalo bites, but you got bags and bags of wrappers that were around all kinds of greasy fast food.
You're at the doctor's all the time, getting your blood pressure checked all the time.
But you don't want to try one of these?
These are going to come out beautiful and we're going to put them in a hot sauce.
This is going to be insane.
It's going to be really incredible.
And these are going to go in a delicious hot sauce, right?
So, guys, good to see you guys coming on here.
We're going to have some fun.
Have you ever tried these?
The medical medium version, right?
I'm making some little ones here.
Look at this.
Some little ones, too.
How about that?
Right?
There we go.
And we're going to get a few more on this pan.
this is just going to be incredible
there we go
I like the big ones
some people like the little ones
you can check this recipe out at medicalmedium.com
sign up to my newsletter
so you know when I'm doing the next Amazon Live
cooking show
so make sure you're like signed up to my newsletter
so you know what's going on
this way you can get like
forewarning like hey I'm going to be live man
alright we're doing these little ones right here
yeah
I got another friend that says
why would you be friends with your friend
that eats so bad and eats fast food
I go, what does that make a difference?
known him for years
I'm going to defriend him
I'm not going to be his friend anymore
because he eats at a fast food restaurant
so he's got wrappers all over the car
that's terrible, of course we're friends
alright
sometimes those are the best friends
so you guys good to see you right here i got the oven on let's move stuff around a little bit
let's get these in the oven i want to show you this one check it out
all right there we are these are dipped they're going in the oven right now
Here we go.
I got this one too.
Just showing you really quick right here.
Just showing you this one too.
Look at that one you guys.
This one came out so beautiful.
Incredible.
Let's get that in the oven.
We got those babies cooking.
We do.
Those critters are in there.
Incredible.
Let's make a ranch dressing.
I'm excited about that.
do it. So the ranch dressing is going to go inside the blender. We're going to need some
cashews. We're going to need all kinds of stuff. Okay. I'm going to put a zucchini in here too.
So let's get the zucchini ready. Here we are. Got our zucchinis. Boom. All right. And we're
going to get a peeler real quick. So we're all set. Where is everything? My producer
team put everything you know they're helping me out because there's so much incredible stuff here
i'm like i turned into a robot like where is everything where is everything where is everything
self-destruct self-destruct easy keys crackers where are they sir bean dip bean dip bean dip
where's the bean dip oh i'm gonna mess up gonna screw up i'm gonna screw up now short circuit
all right
You know why that's hard to do, the robot?
Because you guys know I hold my breath when I do it the whole time.
I don't breathe.
So when I'm done, I'm like...
Sometimes those robots I do last for two, three minutes straight,
holding my breath for two, three minutes straight.
Cutting off the edges here.
I just want to show you this real quick.
Give you a little close-up on this.
Getting the zucchinis ready.
I cut off the butts.
I always showed you guys that.
See that little butt?
Because right there, hard as a rock.
So I got rid of that right there.
Okay.
And I cut off the stems a little bit too.
The bigger zucchini gets, the stem doesn't cook down good.
All right.
So let's get this peeled.
Now here's the thing.
You don't want this ranch to be green.
All right.
I've learned that before.
I've made this recipe and I said, I don't care about the skin so much.
I won't peel all the skins.
I'm just going to kind of do.
No, you want to peel the skins off your zucchini if you want to do this because you're going to have a green ranch dressing.
And then your friends and family are going to come over for game day or any kind of day.
They're going to be like, what is this dressing?
It's ranch. Yeah, sure. It's ranch. No, it's ranch, man. I made a minute. No, it's not. It's not ranch. That's a health food dress. That's a healthy dressing. I want the dangerous stuff, the heart stopping stuff. You'd be like, no, you eat this. This is an incredible dressing, by the way. Love it.
Okay. So what I'm doing is I'm peeling some, some of the green back of the zucchini, just
so there you go. Just so that's peeled back, right? There you go. Look at that. I think
we got all that off. Beautiful. Let's get another one done. Nice. All right. Good to
see you guys come on here. This is my favorite peeler right here. I got my favorite peeler and
my favorite peeler is it. Yeah, today I'm using this one because my favorite peeler.
All right, let me get this right. All right. My favorite peelers and kitchen items and everything
else you guys didn't fit into the carousel not everything fit in the carousel so you'll see it
though in my amazon store right there right because i'm live right now and i can only fit so many
things in but if you want my favorite peelers and stuff like that you just gotta look it's right
there you just gotta go into my other store all right i think i did it right that time
right? All right. I just want to make sure we peel back some of this green a little bit more.
It just takes a minute because you want that aesthetic. You want that look. I don't want a
green ranch dressing. So here we go. There we go. That is going to cut it right there.
I got two zucchinis shaved right down, right?
Nice, nice, nice, nice.
Gonna get this off the board.
We're good.
All right, you guys, we're making the ranch dressing.
These are gonna be chopped up and thrown into the blender.
So let's do that.
Let's do a little chopping.
Let's get that ready.
Right?
Let me just chop in some pieces, throw in there.
Okay?
It doesn't have to be perfect.
Right?
In the blender it goes.
Amazing.
A little piece went on the floor.
We're going to leave that one, though.
I'm going to tell you right now.
You're in my kitchen, right?
And I'm going to let you in on a secret.
The Medical Medium kitchen.
I make a mess like nobody does.
You know what's really funny?
It's not funny.
But everything ends up on the floor in the medical medium kitchen.
By the end of a cooking session like this, cooking live or just cooking, right?
The floor is like trashed.
It's like unbelievable.
I don't know why.
All right.
Like if you were here, you'd be like, what happened to the floor?
I'd be like, I don't know.
I don't know what happened.
All right, you guys, let's make the ranch dressing.
Let's go into the cashews now.
Cashews.
Got some cashews over here.
Right here.
Let's do a close-up right here.
There they are.
Boom.
Love cashews.
Right there, you guys.
You can find the link, too.
Right in the store.
Love them.
Love cashews.
The only thing is with cashews, right?
You can eat a lot of them.
Man.
See, I got hand-in-mouth disease.
I didn't tell you guys I'm really sick.
I'm hand-in-mouth disease.
I didn't tell you.
Where my hand-in-mouth disease is this.
Here's my hand-in-mouth disease.
I went to the doctor.
A friend of mine is a doctor.
He said, what are you doing here?
You're never sick.
I said, I am.
He said, what's the problem?
I said, I pulled all these out of my pocket and I said, you guys, can I have some?
I said, no.
I said, my problem is this.
Huh?
All right.
All right, so we're doing some raw cashews.
I need 12 tablespoons.
I'm going to heat these up.
Put even more than that in here.
I don't care.
Can't stop me.
That's three.
That's four.
It's fine. We're gonna make a crap ton of this six
Seven
Nine
Eleven we're gonna go with 12. I really don't know what I have. I'm gonna throw 13 in there
13 in there
All right
Garlic powder, let's get that going you guys those are the cashews right there
garlic powder. Here we are. Okay. Onion powder. We're doing two teaspoons. Garlic powder. We're
doing one teaspoon right there. Let's do it. Onion powder, two teaspoons. Boom. Garlic powder,
one teaspoon. Yeah, that's right. All right. We're going to need some lemon juice. Lemons.
Where the hell are lemons?
Got my lemons.
Don't worry, I got my lemons.
All right.
Let's go.
Lemons.
All right, you guys.
We're going to throw some lemon juice in there because we need a decent amount.
We need eight tablespoons of lemon. So this is going in. I'm going to put it right in here. I'm going to strain it in here.
Woo!
Woo!
Yo!
God, help me.
I need
the powers above
to give me strength.
I mean, I need like
I need Jesus to come down
on his white horse.
I need something
alright you guys
alright
I knew I shouldn't have had some apple juice before this
I knew it
this is going to be a crazy cooking show
I can already tell you now
is someone getting
fired after this
yeah someone is and guess who
me
My ass will be fired.
That's who's getting fired.
Trust me.
Alright, I'm just squeezing these out
because I like to do it by hand.
That's the way I like to do it.
Hit the follow button
if you haven't already, please.
So you know when we're doing these lives.
Plus, you know, the support is amazing.
Any kind of support is great.
I'll take any kind of support.
because I've had it so easy.
I've had it so easy in life, right?
So easy.
Now, I would love some support.
Definitely.
I had a friend of mine say,
when do you take a vacation?
And they're like, what?
The hell is that?
It's like, what?
What was the vacation?
Vacation?
What are you talking about?
He says, yeah, don't you just, don't you hop on a private plane?
I'm like, what?
What?
Where?
Don't you go on a private plane?
What life are you talking about?
Whose life are you talking about?
You guys, this is game day.
It's not game day today.
I'm psyching you out.
This is for game day or any time.
This is my favorite game day food, though.
Okay, I'm just squeezing out these lemons and I'm making sure we've got enough tablespoons.
And I have a feeling we might not have eight tablespoons, but we will see.
I might get another lemon if I need to.
I might even throw some lime in there.
All right, we should be good.
Making a seven-layer dip.
But right now in the oven, I got the oven.
Oh my God, I just forgot.
The oven.
Ever happened to you?
Get the oven laid on.
All right, we got a little bit more time.
Yeah, yeah, it's just...
You guys just gotta get the oven?
Buffalo cauliflower dip bites ranch. I'm making ranch dressing. I'm making cauliflower, like
basically look like chicken wings, Buffalo chicken wings. I never, you know what? I never
understood. I was like, someone made me some Buffalo chicken wings many years ago. And I said,
I don't, I don't want to eat these little baby chickens right now. What do you mean? These
delicious hot sauce on them everybody's sucking them down i'm like i don't i don't want to eat
those baby chickens right now i just i don't eat i can't eat those baby chickens besides why are
they called buffalo chickens like the whole thing is confusing all right let's get this in let's get
this in so i want to show you this right check this out by the way best blender i don't care
what anybody says or not says or what because everybody's got their favorite blender. Hands down,
the Omega Blenders, best, best, best, without a doubt. And I say that because they rarely airlock.
Now look, you might be somebody that doesn't care. You'll just use anything. If you've got any
blender, use any blender. I'm just telling you right now that when you someday venture into an
an Omega Blender, right? And when you venture into that, you'll be like, okay, I just spent
10 years with the other brand. And all it did was airlock all the time. Like,
it's like, what the hell? And you're like, now you're doing this every second. Sorry. Like,
and that's what it does. In my opinion, it's the best one. You might think in your opinion,
you might have a better blend. Cool. All right, let's go.
We're going to do some tablespoons of lemon in here.
There's one,
two, let's try to not to do this with all the noise. That's three.
It's four, five,
six, nice, seven, nice,
I might use the rest of it.
Might need a little bit more too.
So I might use the rest of it just so you know.
Okay.
You guys?
So let's blend this up is what we're going to do now.
Everything is all set.
Blender, don't let me down now.
I just talked you up.
You better not do anything crazy to make you look bad.
There's not enough liquid in here of course.
There we go.
This is a really thick dressing.
Not a lot of liquid to everything that's in there, I'm going to tell you right now.
Here's my little thing here.
There you go.
So what you want to do is you want to scrape this down.
Now, what I love about the Omega blenders, you can put thicker stuff in with less liquid
and be able to blend it better.
That's what I like about it.
This would never blend in any other blender that I've ever had or that I own now.
this would never blend. You see how thick this is? If you take a look, and I want to show you,
if you take a look, right, see how it's hung up on the sides, really thick. Like it's basically
like a hummus. It's really thick on the sides. If I had the other blender, which I do, I have a
couple of different blenders. If I had a different make and model, even the best one they say is out
there, this would not ever blend. I would have to turn it into a complete liquid. You would never
see it ever blend, right? You see that? Look how much, how thick this is and it's blending. I just
wanted to show you guys like the difference. That's the Omega Blender and that's the difference,
right? And you get spoiled with this. Like this, this, this has spoiled me is what has happened
because, and this is cheaper. This is cheaper than like the other blenders out there that
everybody has. It's cheaper, right? It's cheaper. And so the interesting thing about this is this
is so thick and it's blending. So you got all the, everything's caked up on the sides. It's really,
that's the difference. Okay. But you get spoiled because you use, you don't have to drown everything
out with, you know, you don't have to do that with liquid. You don't have to put water in here
and ruin all your dressings. If, if you want a thicker dressing, like this is the way to go.
like which is the omega um blender just the bottom line i mean seriously
and that's that's that's what i've always that's what i've always
figured out with all of it so so
that would never blend ever without doing 100 airlock and then you would have to drop in liquid
You saw how thick that was on the sides?
It would never do that.
That's what's incredible about it.
So what I did was I gave up on the other blenders.
The ones that everybody uses, the ones that everybody knows, I gave up on those.
It's like, no, I go with the Omega.
That's what's incredible.
So I'm making this really creamy.
I use my food processor less.
First of all, you can't make a ranch dressing with a fruit processor,
but I use my fruit fruit processor less in general
because I can blend thicker things in the omega blender.
That's just what's really cool to do.
So that's blending for a second.
I got some different herbs here I want to show you guys.
Okay?
I got some fresh dill, which I'm going to add to this ranch dressing.
I got some parsley which I'm gonna add to the ranch dressing cilantro
I'm not gonna have to it
so
I'm just gonna make sure I get everything here we're gonna make this really nice
and smooth
There you go.
Amazing.
That's going to be like cream.
Cream of the crop.
Ms. Johnson said, what was the oven temp for the Thai flour?
It's 4 and a quarter is what it is.
So it's 425.
Right?
When you make a ranch really thick, everybody's happy.
So when you make a ranch really thick, everybody's happy.
When you make them really thin and it's just, it's basically water and it's rolling off
of everything, everybody gets upset.
So you want it like literally like it's nice and creamy.
Here we go.
Okay, we're good.
Amazing.
So I'm going to get this out.
All right.
But before I do that, let me chop up some dill and a little bit of parsley.
I'm going to mix it in there.
How about that? Let's do that.
All right, let's get some dill over here.
You don't need a lot of it.
You just need a little bit.
Okay?
And I love dill.
Do you guys cook with dill at all?
Do you cook with it?
Do you put it on anything raw?
I'll show you what this close-up looks like right here, too.
All right?
And I'm going to take the cauliflower out of the oven.
In a second.
There we are.
Almost.
Alright, let's get a close up on this right here.
I want to show everybody the dill.
It's beautiful.
Incredible.
There it is.
So, I'm going to put a little bit on here.
Not a lot.
And I'm going to get a little parsley too as well.
You don't want it so parsleyed out, so dilled out that it doesn't, you know, that you start
to take away that delicious cashew zucchini flavor.
There we go.
One tablespoon of dill, one tablespoon of parsley.
You can do a little bit more of this.
You can do a little bit less.
I'm going to put it in a blender.
Give it a little stir in there.
Okay. Just going to pop a little bit in there. Stir it around. You don't want to blend it.
There we go. You don't want to blend it because if you blend it, then your ranch is going to be
green. I can promise you that it's going to be green if you blend it. And you don't want to do
that. So let's scoop this out here.
Add a little scooper here. All right. Here we go.
this is just really incredible
it's fluffy it's got some air in it you know it's just light and fluffy
okay so i'm gonna get that one in there
all right perfect and i'm gonna fill another one too you guys because i have a little surprise
back here i got this incredible crudite you guys ever do the crudite thing right
okay there we go
so another thing i like about this blender you don't it you don't get cut when you put your
hands down there to actually clean it up or you're putting a sponge in there and you're
trying to clean it up. The blades are turned down on the downside versus the upside. So
what happens with the Omega Blender is you have less problems with that with putting
your hand in. Of course, you always have to be careful. Obviously, never put your hand
in a blender when it's on. That's the craziest thing on the planet. Never do that. I'm talking
about when it's off, when you're trying to get some food out of it that you made or a
hummus out of it, right? What happens is that the other blenders I know, I won't name the
companies, the other blenders, man, nothing but jabbing your fingers down there, nothing
worse than that. The Omega, the blades are turned down. They're kind of on the flip side.
And I notice that that's a huge thing with kids. You know how many kids, they're always
like, you know, they take the batter or whatever it is, the dressing, and they take the container
and they always want to like put their fingers in the container and taste it and everything.
You don't have to worry so much when you're actually using the Omega one. These are things
that who, like, who thinks of? I can tell you this right now, the other blender companies
never thought of that. So that's, what's really cool. All right.
Okay, so I'm going to take the cauliflower out of the oven.
That has to happen now.
I'm going to take this one right here.
This is going to go back in the crudités, which I'll show you in a little while.
There we go.
Amazing.
I didn't mess it up either over there.
Incredible.
All right, we got our dressing set up.
So let's get the cauliflower pieces all set up now.
Let's figure this out.
Help!
I'm going to put this right here for a second I want to show you.
Okay.
There they are.
I'm going to pop it right here for a second so you can kind of see a little bit, right?
How's that, you guys?
There you go.
Nothing catching on fire yet?
I'm going to take this one.
Nothing's catching on fire.
Right?
Nice.
Okay, check this out.
Air fryer.
So,
what I like to do is,
they're already incredible right here.
Just like this.
They're already incredible.
These are already amazing.
They're baked to perfection.
Okay. So what I like to do though, is I like to throw them in the air fryer for a couple of minutes.
So I'm going to crisp them up. These are going to be like the Buffalo chicken wings, but like
on steroids, you know what I'm saying? Because they're not chicken. They're really healthy.
I already is. I think there's steroids in the chicken. All right, let's go.
This is going in here. So let's do this.
Do I seem like I know what I'm doing?
Or do I not?
Alright.
Air fryer, right?
We're popping some of these babies on here.
Look at that.
This is psycho.
This is going to be like...
This is...
This is like crazy.
This is going to be really good.
We're going to toast these up.
We're going to toast these up, you guys.
Incredible.
Right?
Look at this.
This is going in the air fryer.
Are you going to come on YouTube today?
Uma's asking.
I most certainly am.
Yes, I am.
Later.
Later.
For sure.
Okay. So what I'm doing is I'm putting these on the air fryer, right? Grid to this, right? I'm doing everything I can not to, to pop one in my mouth. Now, first of all, they're really hot, right?
but that hasn't ever stopped me from cramming one in my mouth because I'm like, you know,
a daredevil that way where they might be hot, but I'm like, no, I want to eat one now. So I sit
there just kind of, it's in my mouth and then I'm playing hot potato with it. It's kind of
flopping around in my mouth and I'm like freaking out because it went in there too hot.
right so i'm gonna see if i can get them all on here you never know
like you don't know until you try right
okay i don't know how that's gonna fly but i think you've got something
i'm gonna move this pan
okay get the next one over here look at that though can i show you that right here up close
you see that that's gonna go in the air fryer just like that
is that incredible you guys best air fryer
for years what do you use hey w what do you use never showed anybody
what do you do what do you do never showed anybody right
this amazon live channel is incredible because it was like wait what
what i'm doing is i'm taking these off by hand it's easier
but I'll do the tongs too. How about that? Let's do that.
Because that's easy too. I really like these. If you guys, kitchen tools and other things,
check out my other store right there, right? The carousel has a lot of incredible products
I want to show you. I want to show you the crackers. I want to show you the tray boards.
I want to show you, I mean, crudité board. I just want to show you all these things, right?
incredible must-haves for people who are entertaining too.
Even if you're not entertaining and you're just home
and you want to make yourself something really cool,
this is how you do it, right?
The Amazon store, you'll see past lives too
of all the different stuff right there
on the past Amazon lives.
Not my past lives I've lived.
Past lives.
Not my past lives.
past lives.
All right.
Is there a hidden message in there?
Okay, you guys.
These are going in.
Air fryer.
I'm going to crisp these up.
I got a family member
that doesn't like them crispy.
And I'm like, what?
And then I can't think of people
that just love it crispy, right?
I'm going to pop this up here.
Boom.
I'm going to let that run.
All right, that's the air fryer.
I don't know if you're into air fryers.
That's the best one right there.
Check the link.
Definitely by far, hands down,
best air fryer there is.
Do you know why I know that?
In my opinion, of course, right?
But you know why I know that? Because I have all the different air fryers. I'm like, okay,
you sold me. I'm biting. I buy the air fryer. I have it. That air fryer really stinks. Okay.
Another one. You see a commercial somewhere. It's like best air fryer. Everybody looks like
they're having fun. I get the air fryer, order it. It's crap. Okay. I got, I got sold that one.
So I got a whole bunch of air fryers, right? Piled up. This is the air fryer right here.
the only one I use. Air fryer settings, I got it for 385. The heat is 385. I got it for like
10 minutes. I got it for like 16 minutes, but I'm going to watch it. It might not go 16 minutes.
I'm going to see what happens, right? So let me clean the board a little bit.
I want to straighten this out. We're going to have some fun.
I'm going to get the blender ready because we're going to actually use the blender again,
you guys so if you don't mind I'm just doing some kitchen chores right now
doing some kitchen chores that's right
I don't think a w does chores no aw does a lot of chores more chores please all
All right, here we go.
Builds character.
All right, let's get this blender cleaned up a little bit.
Right there.
So I'm giving the blender a little bit of a rinse.
You don't have to do much more than that, right?
Little rinse right here.
And I'm making some hot sauce.
All right.
Blender's ready.
You guys, favorite towels that's in the store too?
Okay.
I like towels that you can grip.
Right?
I've tried towels and it's just like you slide off of it.
Like, all right, let me grab that towel. It's like, you know, they don't grip, they don't absorb and they don't grip. Right. If you had to like get out of like a burning building and you needed to tie a bunch of towels together and they were slippery, it's like these things are so grippy. You'd be like fine. You'd be able to like five stories.
All right.
Making some hot sauce right now.
That's how grippy these are.
It's incredible.
I'm going to turn on the hot plate.
So check this out, right?
These are coming out good.
All right.
Turn on the hot plate.
So I want to tell you something about this hot plate real quick.
Okay.
Here it is.
All right. The hot plates are great because if you're somebody that cooks with gas, gas stoves,
I like to have a hot plate instead so you're not breathing gas 24-7. It's in my Amazon store,
right? All right. So let's make the hot sauce. You guys hanging in there? We're making game day
food. If you just came on here, Medical Medium Lab cooking show, we're having a great time. I got
buffalo. I basically got buffalo cauliflower bites in here that's mimicking buffalo chicken
wings when it's in its hot sauce, right? The difference is you're not sucking down a whole
bunch of chicken fat. Instead, you're having something really healthy, really good. So that's
the best part about it, which I love. And then we're going to make a seven layer dip, which is
going to be fun, but we're going to do it quick style with incredible products. So we're not
sitting there in the kitchen for two straight days, which is fun too. I'll do that someday,
but right now this is getting even better, way better, especially for game day and other things
like that. So this is fun. So let's make the hot sauce right now. So I'm going to throw some
peppers in here. Those are hot. When I mean hot, these are hot, right? How do I know these are hot?
I grew them and they're like, here's a super chili right there. So I grew that super chili.
Okay. Peppers are easy to grow, right? But I grew that, that super chili, but these are hot.
And I tend to burn my mouth a lot with hot peppers, right? Just popping off this back here.
this hot sauce might be so hot i'm gonna cut this up a little bit it's going in the blender
pop another one in here i think this pepper right here is even hotter than that one
right there so this pepper is even hotter okay cut that little piece off the pepper
i just say good luck good luck on that
meaning like they're hot
and I'm only saying that because
that's the way I like it
but don't make them this hot
you can buy all kinds of peppers
just get a jalapeno pepper
you know use those right
these are
a different kind of heat
okay so let's get some garlic cloves
right here
okay you guys i can't wait to show you these olives i can't wait to show you all the things
i have you got to stick around for the show i want i want to talk about the refried beans i
want to talk about the olives i want to talk about all this different stuff it's going to be awesome
okay i got the buffalo bites in there get nice and good which i'm really excited about so let's
get some cloves four cloves of garlic right now now keep in mind some cloves are bigger than
others. These are medium size. So keep that in mind. Some cloves are bigger, some cloves
are smaller, right? So that's something to think about right there. Okay. So we're going
to pop some cloves in here, right? So when you bang on the knife, you guys know the rules,
right? Okay. When you bang on the knife, it's got to be the blade going out. So you got
to have that sharp blade going outward. It's critical to showing you right there. So when
you bang on this knife, do not have the blade going in. Don't have the blade going in like that.
You see how it's going towards you? Don't ever do that. So many people think they're smart about
this and they're like, whoa, I saw somebody, I saw a chef do this thing where he's got the knife on
the board and he bangs on it. And here's what happens. Chefs do it wrong all the time. I'm not
a star chef. We know that. I'm not a Michelin chef. I'm not a five-star chef. I'm not any kind
a chef, right? Even though I've been making food and dishes and raw dishes and everything for my
whole life. Point is, you don't do it this way. I'll tell you why. This knife flips up so easy
and it does to people all the time. So watch this. It flips up and this is how they do it.
They go, I'm going to crush that clove garlic. There we go. There we go. Slow motion right here.
Here he goes. The knife flips up. There we go. Oh my God. You have to have the blade
go out that direction, it doesn't flip. It doesn't flip so easy. It doesn't. You have to do it. It
naturally holds down, but you got to also be careful. It'll flip up the other way. All right,
let's get four cloves. Right. Another clove.
slow motion, right?
Terrible.
A friend of mine is an emergency room doctor.
Right?
A friend of mine is an emergency room doctor in L.A.
And he said that
he can
count how many times people have done that
in the last three years of being an emergency room doctor?
He says he's already had 10 situations of that.
They were crushing the garlic that way.
10.
All right.
We've got the garlic cloves in there.
Let's move on.
Let's get some lemon juice again.
Okay?
We're looking for lemons.
Lemons.
Lemons.
Lemons.
Lemons.
Lemons.
Lemons.
Lemons.
Short circuit.
Short circuit.
Short circuit.
I got lives.
Wait a minute.
Do I need lemons?
I got some lemons.
This is the medical medium cooking show, right?
I can do the robot later on.
On lives later on.
We're not going to do the robot here anymore.
It's not a good place to do the robot.
Keep it together.
No, it's an incredible place to do the robot.
You guys, so here we are.
All right.
Those are crisping up.
Just going to get a little bit more lemon juice in here.
look at that i love these pyrex measuring cups in the store link is in all right there we go
there we go let's get some lemon juice in this blender we're making the sauce for the
for the buffalo chicken wings okay you guys just got here though they're not chicken wings
right? They're cauliflower chicken wings, but they're still not chicken. So let's get some
nice lemon juice in there. Four and a half. There's two. Let's get a three. Let's get four.
Let's do a half. Nice.
incredible we got that in there let's get the paprika
need a little bit of that okay okay so let's get that in here so we're doing two teaspoons
of paprika in here can we get it in there and not miss and get it all over the sides like that
let's get the raw honey
we need some decent amount of raw honey
I'm telling you
grabbing the honey, it's right here
this is where it's no joke right here
okay
this is where we're not messing around
we need a decent
amount of honey for this
which is incredible, that's what we want
so how much honey do we need
we need
4 tablespoons of raw honey
okay
Now, I'm going to fill it up a little higher because, you know, it takes a little time to drip, right?
So I'm going to fill it up a little higher.
That's one tablespoon, roughly.
I've been known to pile on the honey a little bit more than I should.
That's because I'm partial to it.
I don't know about you guys, but anytime anything calls for honey,
whether it's medical medium recipes or I'm just in the mood to, like, throw some honey on something,
Man, I just like, okay, I'll throw some more honey on there, right?
Kind of like Elf is with the maple syrup, right?
Even though this isn't Christmas.
This is not a Christmas special.
We have game day coming up.
It's February, for God's sake.
I'm going to put one more of these.
I actually lost count.
Spirit?
Spirit?
Let me know.
A little bit more.
okay see i put exceptionally hot peppers in there so i actually need a little bit more
honey in that one because if i don't put a little bit more honey in that one i'm gonna be like
tearing up
that's the honey i use love it links right there in the store
if you don't see the link in the carousel right there the links in the store
you don't see it in the carousel.
It's letting you know.
Whoa.
Those are getting crunchy. Nice.
Alright, so we're going to do one and a half cups.
We're going to do one and a half cups
of water.
Right? That's what we're going to do now.
One and a half cups of water.
Now you can gauge this the way you want to gauge this.
You just play it by ear if you want to do that.
But you're always, you know, you play it by ear.
You're always risking.
Okay.
One cup.
Let's do a half a cup.
All right.
it's like triage work now
all right air root starch let's find some air root starch
air root starch two tablespoons you guys i promise you this thing's going to be incredible
can't wait to show you my fru-de-tay can't wait to show you my crackers my olives everything
yeah
okay
air root starch right here
showing you guys
give you a close up on the air root starch
so you know what I'm using
love it, love it for cooking
love it for baking, love it for sauces
I love it for all that
make sure you have that at home
if you don't
it's okay
perfectly fine, but it's great
love your energy Anthony I'm honored that pan's getting hot we're gonna drop some sauce on here
in a second so let's finish this up tomato paste
got the tomato paste you guys I can't say enough about this I buy this stuff all the time like
more and more of it I'll put six more bottles and six more bottles I'll have in stock you can make
ketchup for all your fries you can air fry your fries right your potatoes put your steamed potato
pieces in here. Make your french fries. You've got your ketchup, homemade ketchup. I'll do a
close-up on this bottle real quick. Right there. Incredible product. There's nothing in here.
There's nothing in this bottle but tomato. That's it. Tomato paste. Okay?
Always listen to that pop. Always press the top here and make sure it hasn't, you know,
pop right you got to make sure so we're gonna go with some tomato paste right
now we're gonna use the whole jar here is what we're gonna do so let's get that
going
notice the kids on the cooking channels all like little kids on the cooking
channels on the cooking channel shows they cook so they cook way better than
All right.
You watch how they cook.
A friend of mine has, like,
has amazing kids,
and one of them is, like, doing pro-cooking
on, like,
on cooking shows.
Right?
It's like, got me beat.
So, okay, we're gonna blend this.
Let's go.
All right.
By far, I know I said this earlier, but still my favorite blender.
All right, you guys.
So we're making buffalo bites.
They look like it in the end.
They're going to taste like it.
Tastes like chicken.
That spaghetti recipe is a killer.
Johan, I told you.
That recipe, you can feed that to me every day.
Hit the follow button if you like this show.
If you don't like this show, hit the follow button.
Because chances are, if you don't like this show, you still might want to watch it.
Because you're going to be like, oh, I hate that guy.
But I like watching his stuff.
Hit the follow button either way.
This is going to sizzle.
This pan's been hot.
This pan's been on for a while.
I'm going to dump this in.
And this thing's just going to cook.
All right.
That's going to cook.
I'm going to get one of these things here.
If you guys don't mind.
I'm going to move this sauce around and then I'm going to get a lid.
Let me get the lid on here too.
Okay.
All right.
We're going to chop up some celery sticks.
need a garnish moving parts so lock on on here you guys we got to cram this in
let's get some celery sticks going I got some right here probably show you how I
cut my celery sticks right so I'm gonna cut them down the center I'm not gonna
do like super tiny pieces right I'm gonna cut them down the center like you
see right
I'm going to cut them in half.
This is really simple.
There's nothing like having it simple.
Simple is great.
That's going to go.
This is already hot, that sauce.
It's hot in two ways, right?
Okay.
What you see right now is a plating expedition.
Watch.
So what I'm going to do is put the ranch right here.
Okay.
You'll see.
Can you see a close-up right there?
Right?
Beautiful.
Okay.
Love these plates, by the way.
This plate, Link's in the store.
Link is in the carousel, actually.
Check out this plate.
When you get a chance, you can do anything with it.
That's why I love it. I can do anything with it.
It's incredible.
Alright.
Let's get
the buffalo
bites
in that pan.
That's going to be hot still.
Is that going to be hot?
It's pretty edgy.
It's pretty hot, but my hand can handle it.
I told you guys. Oh my God, these are crispy. These are crispy and crunchy. This is fried chicken.
Like this is buffalo chicken wings. This is insanely good. I got to show you guys.
This is crispy. Look at that. I'm doing everything I can with willpower. I'm using my free will right now
to not just basically take these over to the dinner table.
and wolf them down.
You'll be like,
yeah, you guys, I'm over here.
Don't worry.
I'm trying to get...
What?
Yeah.
So what I'm doing is
I'm actually getting them in here,
tipping them in here, okay?
And I'm going to put them right here, okay?
See this?
All right.
Let's get these in here.
These are incredible.
Crispy, crunchy.
Look at that.
That's insane. Let's get them in the sauce.
Man, they actually look like a pro today.
Until I drop something.
Right?
Look at that. Amazing. I'm taking these off of here. This is incredible.
Let me get these in here. Let's dip them.
Might even show you a little dipping style in a second.
Might take the pan off there and show you how I'm dipping them.
Let me get these in here.
Are you guys ready to eat or what? Hey everybody, time to eat. What? Yeah, no, they're ready. Lost one on there. Okay, there we go.
All right.
Yep.
Look, they're just crispy.
You know how, you know how like fried chicken just sticks together, right?
Like that too?
You gotta, you know, it's so good.
The only difference is you don't, I mean, there's no heart stopping anything in here.
This is like, let's just get these on the plate right here.
Okay.
These were so crispy and crunchy.
I got some little pieces.
Let me get this set up for you right here.
All right, here we go.
Can you see this, you guys?
Can you see what I'm doing here?
So what I'm doing is I'm getting these in the sauce, right?
I'm going to flip these like that.
Look at that hot piping sauce.
I'm doing a better job today than the spaghetti and meatball day,
but you should check out that spaghetti and meatball live.
I noticed that I had the sauce on for quite a while
and that spaghetti and meatball one.
This one right here, I mean, it looks perfect.
Look at this.
So I'm just getting these guys dipped.
Now here's the thing.
Don't keep them too long in the pan.
That's my recommendation.
You keep them too long in the pan,
they're going to lose their crispiness
because these are crispy right now.
You don't want them cooking in the pan.
You want them just dipped in the pan.
You see how that works, you guys?
It's best to eat them right away.
So what you want is they're in the pan right now, right?
But you don't want them in there long
because the last thing you want is to lose their crispy nature.
You want these babies.
These are so, they're still crispy.
I could feel it underneath it all.
But if you let it sit in the pan for 10 minutes,
you just basically re-engineered everything in the wrong direction.
You don't want to do that.
This is the right direction right now for these.
if you let them sit in the pan too long,
you're going to have yourself something entirely different.
You're going to have yourself just kind of like these dumplings.
These are the same thing with fried chicken.
If you put fried chicken in sauce, you're going to lose its crispiness.
It's all the same, right?
There you go.
These are the big ones.
So these are the big buffalo wings right here.
Okay, these are the big buffalo wings.
I'm going to put one right there on the edge.
I've got a little cleanup to do.
That's good.
All right.
So what you see right there, and I got some little ones too, so I'm going to get those out.
All right.
Nice.
Incredible.
That is just amazing.
That right there, look at that.
So you guys, oh my God, I'm proud of myself today.
Woo!
All right, we got some more. Let's get a few more in here. I'm going to just pop a few more.
Okay, so let me get a couple more of these in there, all right? And then we're going to leave.
We have enough in here. Whoa. This is perfect for me. This is my serving. I'm going to have
cook for everybody else later. I'm gonna kind of take over this and you know what
I'm gonna do is I'm gonna double dip. So no one wants it anymore.
Hey did you double dip? Did you double did you double dip? Wait a minute I saw
you you double dipped. You're at somebody's Super Bowl party. It's like
dude, you double dipped. I just saw it. That chip went in twice. You went into your pocket and went
in there again. Guys like, no, it didn't. So, um, okay. I see. We're going to put a couple of celery
sticks on here. So let me put a couple more pieces on here. We're going to just get the,
get it piled up. Nice. Another piece right there. Look at that.
a couple of little ones I got too. They're a little bit smaller.
Man, this is bar food. This is like Super Bowl Sunday. Yeah. Can I get a whole bunch of
buffalo chicken wings? Sure. Yep. To wash down the beer. See here. I don't drink beer. I don't drink
it all. All right. Okay. And then what I'm going to do is I'm going to move this over
a little bit here because there we go. Looks restaurant, restaurant quality, Susan. It looks
restaurant quality. What? How's that possible? I'm going to pop a few sticks right here.
There we go. Amazing. Look at that. That's incredible. All right. Let's get these sticks
in here. Nice. All right. I'm reading some of the comments right here. You guys, we still got a
seven layer dip to make. You know, hang in there for that. I'm excited about that. All right.
Oh my God. That gets 10 stars from you. Deanna, bless your heart. Incredible. Incredible. I'm
honored. Okay. So those are the buffalo chicken wings, as you can see, but these aren't buffalo
chicken wings. These are cauliflower buffalo bites, right? That's what's incredible about these.
Whoa. Oh, you just, Vienna, we're going to have to take a star away from me. You gave me 10 stars,
but we're going to go to nine stars. And I'll tell you what, do you see on my dish right there?
Man, you see that? See right there? Okay. That is not a 10 star. That's in nine or an eight star.
And that's what that is. Now, I don't know how to surgically remove that without making a bigger
mess, but here's what I'm going to do. Watch this. So what I'm going to do is a little trick right
here. And now I'm nine and a half stars. That's nine and a half stars. That's not 10, but nine
and a half, nine and a quarter. Okay. All right, you guys, check this out though. I got the seven
layer dip coming on. Ain't kidding about that. I'm just saying, okay, spectacular nine. I'll take it.
I feel kind of sad, but I'll take it.
All right.
I can't have my feelings hurt.
We can't make this emotional, you know?
All right, you guys.
Here's the deal.
We're sitting here right now.
You're in my kitchen.
I got stuff everywhere.
I got things I don't even know what I got in here,
but I do because I use it all,
but I forgot where I put it
because there's so many things in here.
It's incredible.
We're doing a seven-layer dip,
and we're going to be using products that I love.
If you just got on here,
Medical Medium Live Cooking Show,
I know we fool around a lot,
but we take health really seriously.
Like that's what we do.
That's what I'm known for, right?
But we do it with a little sense of humor
so that we're, you know, because, hey,
you know, you want to have some fun.
If you don't feel good, if you're not,
if you're feeling down,
you still want to have a little bit of fun.
It's a better way of going about it.
So that's why we're here.
We're going to have some more fun.
So right there, so I got a whole bunch
of different products behind me
that are really killer, amazing products, right?
And I got crackers.
I got refried beans in packages.
I got olives.
I got chips. I got everything. Now I'm making the seven layer dip.
I'm going to place this somewhere carefully so I don't get a problem here.
All right. Let's not make too much of a mess.
Seven layer dip coming up.
Making myself a little room.
And here we go, you guys.
All right. So here's the thing with the seven layer dishes, okay?
The seven layer dip.
here's the thing about it
let's get started
we're going to do the refried beans
that's the first thing we're going to do
now here they are right here
let's get a close up on these refried beans
this is an incredible company
incredible product right here
you can do
a lot with these
you can do a lot with these
they're clean
it's a high quality product it's got avocado oil in it okay so when you have that splurge day it's
like hey that's actually obviously a healthy oil we know that right so these are what i love to use
now
i got some black beans up here too so i'm showing you back here but i also have them in the front
so I'm going to go find them.
Got some refried beans.
And we are looking.
I got so many things over there.
All right.
All right, you guys.
Check this out.
Let's get a close-up on this.
Right there.
These are the ones I'm going to use right here.
I'm going to use the refried beans.
so let's go and do it let's make the seven layer dip you guys we're having a
lot of fun so I'm gonna open up these packages right here right we can open
them up real easy just like that watch how easy this is now you're making a
seven layer dip on game day, but you don't have the whole day to make it. You got a lot going on,
right? And so I'm going to take this out right here out of the package. Okay. So what you do
is it's a squeezy pack and these are refried beans. Okay. That's what these are. So we're
making the refried beans right now. This is the way to do it. Okay. It's easy. It's incredible.
This is a great product right here. I'll tell you why I like this product.
Because it's incredible. It's an incredible backup too. If there's no food in the house,
power goes out. You got a storm. Can't get to the store. Maybe you don't feel good.
right? You got a tasty, tasty, no preservatives, no junk, no garbage, no fillers, no bad fillers,
no bad preservatives, no, no food chemicals, nothing like that in these. Okay. These are a
must. This is the stuff that I have in my kitchen at home, which is here in my pantry at home,
right? I've even in my office, I've even like have like a pack of these for some reason.
If I need food and it's like, I haven't eaten in a week, some working on the book, whatever it is,
it's like, okay, that's it. This is like incredible. And it's so good. Okay. So this right here.
Now this is one option. You also have other options too. So let me show you another option
right now okay so here's a refried bean that's also good too so this one's great
too right here all right so keep in mind that this is a great one as well and
we're going to so I'm gonna do is this is actually an amazing product here and
then we're gonna go with this product right here too as well so let's open it
up this. This makes an incredible seven layer dip. Now the seven layer dip isn't just going to be
about refried beans. It's just one layer. That's one out of seven. Right? So we got,
we got this one right here. Okay. Which is great. So that's another option. Now what I love about
this one right here too. It's so quick and easy, tastes incredible, and it's clean. It's clean.
That's the whole point. There's no garbage in there. There's no junk in there. That's the
critical piece about it. This one's fat-free. There's no oil in there either, like bad oils.
This has the avocado oil in it, which is the good oil, right? This doesn't have any oil in it,
which is amazing too. So it's fat-free and it doesn't have a bad oil in it at all.
So both these products are amazing. So that's what I love about it. So here you're looking at it right there. Okay.
There's that product, that company right there. And then you got this one right here. So take a look. The links are in the carousel.
So that's, that's amazing right there. Okay. So we're going to, we're going to start, we're going to actually layer this dish and we're going to start layering it now.
Okay, now I know you gave me a nine star, no, 10 star earlier.
I gave, and then we realized I was just a nine and a half star.
But I know, but I think this is going to be more like a two star situation because like,
we're going to see.
So, all right.
So what I'm going to do is I'm going to get this into the bottom of this.
So I'm making the first layer, which is the refried beans, right?
It's the first layer out of seven of them, okay?
So what I'm doing is I'm getting it in here, right?
How easy is this?
Look, if you have all day to make seven layers, then that's fine, right, from scratch.
And I did make some a little earlier too.
I'm going to do it where I make everything all at once, including the beans and everything.
But yeah.
So anyway, so here's the goal.
You don't want it all piled up in the middle.
That's the tip that's important.
You don't want it piled up in the middle, right?
See?
You don't want it like, okay, I'm making this.
Here's the first layer.
We have it all in there.
You don't want to do that. You want it on the sides is what you want. So you want it on the
sides, right? And you also want to kind of like pack it to the sides a little bit too. So there's
not like a lot of air pockets. So you don't want all those air pockets right there, right? That's
something you don't want. Okay. So what I'm going to do is now shape this. You can make it as nice
as you want. You can make it as, you know, like that kind of thing. Right. But I'm doing it a
certain way here and you want it somewhat relatively even. That's the whole point too.
You want to have it relatively even. Okay. You don't want it like too high on one side,
too low on one side. Do you guys see what I'm doing right there? Right. Okay. See how that
works. That's a little bit of a lower side right there. So let me get that side a little higher.
okay all right okay that's your first layer right there let's go with another
one this is exciting all right the next one is the guacamole I made the guacamole
earlier here we go let's do a close-up on the guacamole you can see there it is
right incredible so what I'm gonna do is scoop the guacamole in now but I'm
cleaning off the spoon so it's not a mix I'm trying to do this as clean and crisp
as possible right okay so that's what I'm trying to do right now so let's see
what we can do here and so here's the guacamole right here right now you know
how guacamole that's made too far in advance it gets it starts to turn brown
This one's still a beautiful green color overall. So let's get this in here, right?
So what I'm gonna do is I'm gonna be a little bit more careful because this is where
There we go
This is where I get in trouble
Because I can make a mess in this ready here we go
Okay, now I'm piling in the middle at first, but I'm gonna bring it to the sides, okay
Who likes guacamole?
Can I ask you guys a question?
Who likes guacamole?
Does anybody like guacamole?
Did you check out my guacamole episode here on Amazon Live?
Have you checked that out?
My guacamole episode?
Right here on Amazon?
There we go.
All right.
Now we're going to move this to the side a little bit, okay?
Because we want that pretty layered look, right?
So here we go.
we're going to kind of get that guacamole over here like that.
And that green will stay green in here because the air is also gone too.
So it'll stay green for a while.
You want to pre-make this.
You can get away with that a little bit.
So, right.
So I'm just hitting the sides right here.
Got to layer this just right.
We're going to put some more in here.
This is just gorgeous.
I can eat all this guacamole.
You guys know what I'm eating today.
Ain't nobody going to stop me.
No way.
I know what I'm doing.
This is like a holiday for me.
And I'm really hungry.
I only had my celery juice.
Wait, I didn't even have that.
Alright.
So that's it.
We got this next layer down and I'm just making sure it's all really nice and balanced and it is.
Whoa.
Incredible.
Incredible.
Right?
Just giving the spoon a little bit of a rinse because I want to be able to do this without making a mess.
Next, salsa.
I need some salsa.
I got it.
All right. I know some of you guys probably got a couple of these already, right? But let me tell
you something. The only salsa on the market without vinegar. How insane is that? The only
salsa without vinegar. This is the best salsa on the market. I have a stock of this stuff.
Seriously, if you couldn't buy it the other day, it's because I probably just ordered a case of it.
I'm just saying this is like my favorite salsa.
It's quick and easy to make.
You can like, you can, I can make somebody guacamole and salsa and it'll look pro.
It'll look like it was all just like restaurant quality, right?
And they'll be like, this is the best salsa I ever had.
You must have spent all day making it, right?
It's incredible stuff.
It just is, you know?
So I just opened up a jar right there.
Love this salsa.
Okay, so now this is going to be the next layer.
Now remember when you're dealing with salsa, you've got now a very liquidy layer.
So keep that in your pocket, right?
So what you do is, okay, it's going to be a thinner layer, but you want to start on
the sides.
You don't want to throw this all in the middle.
So I'm going to bring this over to you.
Can you guys see? That's the salsa I'm using. The link is right there in the carousel. Check
out that salsa. You're going to dig it. Now what I'm doing is I'm going to hit the sides.
I'm not throwing this all in the middle. I know better because it's a liquid based one.
And if you throw it all in the middle, it's going to just kind of sink down.
You want to get that layer look on the sides.
right of course you're gonna put it in the middle too
right now you can do two jars of this in here because this is a big one and it's awesome this
is like game day one think about this one right here is this not incredible
this one's mine
I'm taking this one
I'm not sharing with anybody later
no way
I'm not sharing this one
unless you guys
unless you guys are over here
you guys come over here then we'll share it okay
alright
that's a different story
All right. So you can go with a thicker layer of that. You can leave it like that too.
Take a look. I'm going to spin this thing, right? It's running a little bit, but that's just the
way it works, but it's gorgeous and it looks really good. I mean, I think it is, but there
we go. Okay. All right. So that's the Amy's salsa, right? Just so you know. So now we're going to
do a couple other little things here.
Let's take a look.
We're going to do the next part.
This is really good right here.
What is this called?
Because it's so good.
I love this one in the seven layer dip.
Really do.
Okay.
Okay.
So this is the queso and it's really amazing.
What I'm going to do here is this is going on the sides.
This queso is incredible.
So what I love about this queso is that it's like cheese.
Okay.
It's basically a cheesy flavor.
It's the medical medium recipe.
It's not cheese.
We're not doing cheese.
We're not doing dairy.
You're coming over.
Incredible.
So you go to medicalmeme.com, you'll find this recipe. This queso is amazing. So what I'm going
to do is I'm going to also get this layer in here. Of course, I hit the side there a little bit,
but we'll see what we've got to do. And you want to paint the side because you got to remember
you're dealing with a lot of liquid now. So you want to kind of give this side a paint.
See, there you go.
If you don't do that,
you're not going to have that look.
So you want to at least start with that
where you're getting it on the sides.
Right?
All right.
All right.
For some reason,
some reason I'm making my producers laugh too much today.
So where I got it, I got to take it down a notch.
All right.
Okay.
So we need it right here.
Okay.
Amazing.
All right, now we're going to put some in the middle.
This is rocket science.
I'm sorry, but you know how everybody says, it's not rocket science, man.
Dude, it's not rocket science.
Yeah, this is rocket science.
I'm sorry.
This queso is incredible.
all right can we can we not like all right there we go we can go with a little more which is
perfectly fine right a little bit more on this side
All right. That's the next layer right there.
All right, you guys, this is coming together. This is an incredible dip. All right.
All right. So here's what we got going on here. We got the refried beans, right? We got the
guacamole, right? We got the salsa. We got the queso, right? We got this stuff going down. I mean,
this is seriously, this is an incredible setup right here. We're going to put some stuff on top
too. Thing is when you're putting stuff on top of the queso, right? Just know that you have to
be careful. You have to sprinkle it about just right because this is a really cheesy, cheesy
dip right here now that we got going on. So when you drop things, it might go down in and then
and then drop down, but you kind of want to, you kind of want to gauge this a little differently.
So let's do, let's do that. So I'm going to get some olives. Whoa.
Whoa. Whoa. We got some good stuff here. Let's start with the red bell peppers first.
We got some good stuff to put on here. Red bell peppers. Okay. So I'm going to drop these on,
but you have to, this is
Right? This is great. They'll sit on top pretty good. That's good news.
Alright? Now when you layer this, you do want to get some of these on the sides and the edges though.
You do. You want them to kind of be seen a little bit on the edges.
So I'm going for the edge look right there.
Here's what I recommend you guys, okay? You can do it differently, right?
home. Can't get that's it. You guys.
The last time I listened to you guys, not you guys,
the guys here.
Oh man. All right.
We're doing this.
all right here's what i recommend okay get ready here's what i recommend serving this
for people you can yes you can have everybody stick their hands in there
but do you really want to do that right now in this day and age
just so you know it's not about this day and age about this
at any time. I mean, I'm just saying, right?
I got the red bell pepper there.
I would probably recommend scooping out like it was, you know what I mean?
You scoop and serve because if everybody's hands are going there
and everybody's chips are going in there, you got like four people double dipping.
You've got like four people with hands that weren't washed.
Who knows where they were?
And then you just want to make sure that, you know, you're careful.
So I got a homemade salsa.
I got a homemade salsa right here.
And I'm going to put it on top a little bit, right?
You see this?
I just want to show you.
Let's get a close-up on this.
Let's see if we can get one.
Incredible.
Look at that.
Homemade salsa.
That is amazing.
I was chopping up everything earlier.
I was trying to get it all done.
Things got crazy.
So let's scoop some of that on there, which I'm excited to do.
Right?
I'm going to put a tiny bit on.
You don't have to put a lot on.
You can put, you just put a little bit.
Now, homemade salsas, they're very liquidy.
Liquidy on the bottom.
You see this?
That's a raw salsa.
That's not a cooked salsa, right?
It's a raw one.
They're extra, the tomatoes are fresh, right?
So it's a fresh salsa, right?
So when I'm putting this on here, I'm trying to do the top part.
I'm not going to the bottom of the salsa where all the liquid is
so I'm just trying to get
the top part here
and I'm going to hit the edges a little bit, not too much
but we'll see, I'm going to pull this back my way here
whoa, that's quite a view
so let's do a little bit here too
this is just
amazing
so
this is what I want somebody to make me for my birthday
like
alright
we had that salsa there now
we got some green onion
they can call it green onion
you can call it green onion
you can call it
I call it scallions
I notice everybody calls it green onion
right? Now these are scallions. Put a few of these on here. You don't have to put a ton on here,
but man, you know what that onion flavor tastes so good when you're doing a dip like this with
refried beans, onions, and guacamole. Yeah, right? Better have the windows open at the party.
That's all I can say.
you better have the windows open at the party because someone might have some gas
so beautiful incredible all right we'll put a few more on here right all that garlic
right in there all those hot peppers you just better have the you know
and some olives there you go there won't be a waiting line at the bathroom
at your super bowl party now we're going to do olives okay here's the deal
olives favorite olives are over here i'm going to show you really quick
we're looking for right here right in the front really i got these and here here we are let's
a look okay these olives are incredible incredible olives let's see if i can get them there we go
let's see if we can see them in the package a little bit these are amazing right there
these are pitted i always recommend biting slowly on even a pitted olive this is a very important
tip but man these olives are so good if you do canned olives which i have i have canned olives
right here. So I'll show you that. I also have these. These are just my favorite olives right
there. Okay. So the link right there is in the carousel. Okay. Potija olives. So good. So amazing.
So I have some chopped olives over here.
Just looking for them.
but I have these. These are the ones from the can, which I really like too. So if you take a look
right here, okay, I like these Lindsay ones, right? And that's this one right here, you guys.
So that one right there, there it is. These Lindsay ones. So I like that right there too.
Okay. That's there. All right. Incredible. I'm going to put some of these olives here.
This is the seven layer dip. Guys, what do you think? Could you like go to town on this
thing or what? All right. That I really believe I could put a little fresh cilantro on top
there too. That's something you can do as well. So let me do that. Let's get a little fresh cilantro
on here. Nice. Look at this, you guys. Leafy greens, right? I mean, come on. How great is this?
Let me just move this right here. How great you put some fresh leafy greens on there. How incredible
is that? I mean, come on. And for like game day, Hey, look for any day, you can make this anytime.
So I'm just going to take a little bit of the cilantro. Not a lot
Little bit of cilantro and I'm not going to chop it really like small and you can't see but it's all right
There we go. I'm just going to put a little bit on here. That's all a couple little leaves
I don't like cilantro
How many times you hear that out there and I don't blame you. I'm not making fun of anybody. I swear
I'm just saying, you make something
and someone says, is there cilantro on there?
I'm like, yeah.
They're like, oh, I can't have that.
I don't like cilantro.
Baby.
Kidding.
That is the seven layer dip.
Let me get the buffalo wings out.
Yep, air frying them is the way to go.
I'm telling you right there right now. Okay. Let's get these out. Seven layer dip.
Buffalo wings right here with the ranch dressing. Incredible right there. Look at that.
Amazing. Right. And I'll give everybody a recap on the products and what we're using here. If you
want to know. All right. On the incredible stuff we got here. We got the Amy's salsa,
which, which is amazing. Right. And we still have more to do. Oh my God. I got, I got to do more.
We're not done. Check this out. You guys, check this out.
I want to show you this right here. This is
my cracker tray. It's the one I use. The link right there is in the carousel.
Check out that tray. It's insane. I'm just letting you know. I want to show you all the crackers too.
So let's hang around. I want to run through the crackers because guess what? I'm totally,
I'm totally cracked out on crackers. Like that's one of, that's, that's, that's like,
that's one of the things that's just totally on crackers. I'm just going to say, those are the
olives right there. Check out those olives. I was just showing you guys those olives. Let me try to
get those right up close right there. Please don't drop anything. Look, you see that? All right. So
I'm going to shoot that tray is incredible for game day, for entertaining. Check out that tray
in the carousel. Check out the link for that tray. I'm going to show you another thing I got here,
but we're going to run, we're going to run down on crackers. We're going to run down on chips.
We're far from done right now, man. Far from done. So I'm going to move this over.
Far from done. Okay. Let's go for the crudité right here. Crudité alert. Crudité alert.
Check this out. Don't trip. Don't fall. Whatever you do, look at this crudité. Look at this.
know what I love about this? This is my, this is how I impress people who come and visit, right?
This is how I impress them. It's like, they're like, big medical medium, number one New York
Times bestselling author. What is it? What's he going to give me when I come over there, right?
What's he going to make for big man, big medical medium? And then you come, you come in, you're
like, I'm like, Hey, look, you guys check it out. And everybody's like, Whoa, like that's incredible.
You got the, and they're like, can I eat that asparagus? Like, like, what are you talking about?
Can, can I eat that asparagus? I'm like, yeah, it's a raw asparagus. You can have a raw asparagus.
Like really? And people are just like, they're confused. Right? So check this out. This has
trays that come out the bottom out of the side. Right? Check this out. Right? Trays that come out.
You can put all kinds of things.
I'm pulling the tray out.
Look at this.
You can put all kinds of chips in that tray right there.
You can do all kinds of stuff with that.
You got the trays on the side, the links in the carousel.
I love this cruded hay tray.
This is my favorite one ever.
You can tell I'm excited about it because I can't stop talking about it.
That's how excited I am about it.
But that's it right there.
You can use this as a cheese board.
You can use grapes and fruit and cheese and anything else you want on there.
You don't have to just do the ranch dressing and the crudités, right?
So that's incredible, right?
And then when you bring in the whole chips and the olives right here,
and I'm going to show you the different stuff I have right here too, okay?
So this is incredible.
So when you bring this in and you got that,
tell me that that doesn't rock on a game day or anything like that.
So I'm going to take a little bite here.
What do I want? I think I'm going to go with this cucumber slice right here.
And I'm going to dip it into the dip.
So if you guys hang on for this, because I want to take a break.
Man, I haven't eaten all day. This is going to be incredible.
It's good. I mean, it's so good.
Whoa. I got some chips here.
Now, you're looking at the chips.
You see?
You got the chips right there?
That's the ones I have right here.
Okay?
So, I'm going to take a little dip there.
Put a little dip in there, just like that.
Isn't that gorgeous?
Right?
I put the whole thing in my mouth.
That's how I am.
Mmm.
So, I want to show you this one.
Okay?
That's it.
incredible
see that thing
right
and
that's an amazing chip
so I want to show you the crackers I have here too
we have the Mary's crackers
do you guys have these
and I'm going to bring my cracker tray out
real quick
you see the Mary's crackers
that's a super seed one
love it
here's another Mary's crackers
Mary's gone crackers
A.W. Gaunt's Crackers.
Right?
There we go.
Super Seed Rosemary Cracker.
Just so you know, I'm a sucker for rosemary.
Like, anything with rosemary on it
is what I, like, love.
Right?
I don't know if you see this one.
There you go.
Simple Mills, right?
These are incredible for game day,
incredible for any kind of gathering,
incredible for people coming over.
Oh!
There we go.
Rosemary and Sea Salt.
that's what I'm talking about
I'm cracking that box open now
and then there's this one here
the black pepper one, right?
Almond flour and cracked black pepper
amazing, right?
and then I'm going to take this over right here
I got so much going on here
let me see what else I have here
I got
whoa
Look at that one.
That's a classic right there.
The boulder.
The links are all in the carousel.
Right here.
You can't go wrong with any of this.
For game day, for gatherings, whatever.
I'm going to grab a cracker off this board.
I'm going to grab an olive.
Are you guys okay about this?
The thing is,
the problem with me
is once I get started, I got brown rice crackers here.
I got brown rice crackers here.
You see this right here?
Is it?
Take a look.
See that brown rice cracker?
Fat-free, no oil, no anything, gluten-free, unsalted plain.
If you're really someone that's like,
you know, I don't want any salt or whatever.
Look at that, right?
Watch this.
I take one of those crackers.
That's this one right here.
That's what it looks like.
And I take it in this dip, and I'm like, okay.
Oh my God.
I gotta try a buffalo bite.
But I want to show you.
Here's a Mary's Cracker right here.
That's a Mary's Cracker.
I'll show you what they look like.
See if we can get a close-up on Mary's Crackers.
That's a Mary's Cracker right there.
You guys already know this.
Link is in the carousel.
Mmm.
Really good.
And I think the rosemary one is right here.
That's the rosemary one.
Simple Mills rosemary one.
Yep.
Oh my God.
Okay, that's insane.
Somebody stop me.
I'm going to serve myself a plate.
That's what I'm going to do.
All right.
I'm serving myself a big plate.
All right. So you guys, all the products, I don't even think I showed you all the products.
You got to check. You got to check the carousel. Check it out. And there might be something I missed.
Don't think I showed you everything because I don't think I did. And it always ends up like that.
All right. So I can go with anything here. You know what I mean? I got a plate right here. I can
go with anything. I can go with some of these. I can't believe this. Oh man. Give me one of these
nice and crunchy. These are like Buffalo chicken wings right here. I'm telling you right now.
Let me grab one from here too. These are like Buffalo chicken wings right here.
Amazing. There we go. I'm going to get a couple of these right there.
okay some buffalo chicken wings on my plate I'm gonna make a big plate so just bear with me I
could have more than that seven later dip coming seven later dip okay let's get a nice serving
spoon here all right so I'm just gonna serve myself out of here okay so what I'm gonna do
so I'm gonna move it over nice now I don't I don't really I mean this is so
nice-looking I don't want to go and start going in but I'm just gonna go and
scoop okay so I'm gonna go and scoop now and I'm gonna scoop on this side so you
see it happen okay all right so I'm gonna get some of that guacamole right
there. Now I'm going to go down in there and get some of those refried beans and guacamole.
Okay. This is so good. I'll get a little bit more. Okay. A little bit of the topping there.
There we go. I got that on my plate. Give me some chips fast.
that's incredible right I need some chips I don't know about you guys I'm gonna need a few chips
I think I might go with a few crackers but the thing is with me I think I'm gonna go with some
olives so let me bring my cracker tray over again look at that you guys these trays are incredible
right here, right? I'm going to get a little bit of ranch on my buffalo wings, but I'm going to
get some of these olives right here because I'm telling you right now, these things are insane.
I'm going to get some crackers too. So I'm going to go with these simple mills crackers
right there. If you guys don't mind. All right. I'm going to put a few more buffaloes,
buffalo chicken wings
made out of cauliflower. If you just came on here, it's a vegetable. These aren't real chicken.
These aren't real chicken. They're not. So I'm going to get a few more of these. Okay. Right here
It's nice wings. Okay, let me see if I can get another one here. There you go
A couple more and I might go with one more here. There we go. Nice
All right, and then I'm gonna go with a few other things
Give me some vegetables over here
Coming right up
How would you like? What would you like? You're a guest here. I'd like to serve you. What would you like? Right? Or if I was a waiter and I was working in this posh place, right? And I was this decked out waiter working in this posh place. I'd be like, I'd bring this over. You're like, would you like anything, ma'am? Would you miss? Would you like anything here?
So what I'm going to do is I'm going to put a few of these yellow bell peppers on here.
I might throw a couple of these snap peas because they're gorgeous.
I can't wait to get some ranch dressing going.
I think I'm going to put a few radishes over here too.
I'm a radish fan.
I think I might go with a couple of celery sticks over here on the side.
Celery sticks.
A couple of asparagus.
You guys, is that asparagus?
Or is that celery?
Don't worry.
I'm not losing it.
I promise you.
that I'm promised you that's a celery stick I'm positive that's a celery stick right it is there's
a celery stick right okay I got that and I'm gonna put a couple of these cucumbers here this is just
too good I got a few more olives you can put a few more olives right okay and I'm gonna have some
extra different chips so I'm gonna go and find some different chips here let's see what do we have here
I'm going to open up some chips.
Nice.
Okay.
Look at that right there.
Let's get some chips on here.
A couple of chips on the side.
Oh my God.
Game day.
Game day.
This chip only has three ingredients.
Check it out in the carousel.
This is a chip you can order, right?
No, no, I don't eat chips.
Meanwhile, then they're eating the worst chips I've ever seen about a month later when they
could have eaten a better one.
Okay, a way better one, right?
So olive oil is an option with these, and avocado oil is an option with these, right?
So we got that.
And then I need some, I need a little bit of this ranch.
These are in my store too, right here, you guys.
These are in my store.
These, I love these.
I mean, you should, I mean, oh my God.
Once you start using these, you're addicted.
I use these as spoons, like all of it.
So what I'm gonna do is
I'm gonna put a little bit of ranch on top right of my buffalo wings
You can do a couple things. I like it on top like this, okay
But you can also put a little scoop of ranch right on the side, which is a great thing too
So you can just put it right on the side
I'm gonna try one of these wings now these are gonna be hot
So I'm just giving myself a forewarning and I'm gonna have to be careful
and I think what I'm going to do
is
I'm going to be very careful right here.
This is going to be hot.
That's the type of heat
that heat's insane.
You want to go again
but you're afraid to
because I know that
okay those hot peppers man
I had three super chilies
two super chilies and a couple other
really hot peppers
I actually have to wait a second
food dream come true
incredible right this looks so yummy you're hungry
you know what I like
I like the trays
I like the trays the crudités tray
I like the cracker tray
love it
alright
I'm gonna pay the price on that one
That was so hot
I better just try to get some of this dip to cool it down
Now I'm in a desperate situation right now you guys
I'm like in trouble
Oh my god the heat
What did I do to myself?
Live
I can't believe I did that while I was live
Oh my god I need to wash that heat down
Hold on you guys
I'm like in trouble
Let me get into the dip.
Dear Lord.
I don't think God wants to help me now.
I'm the one that put all the hot pepper in there.
He's like, what did you do?
All right, just hold on one more.
Don't make it that hot, whatever you do.
man hands down
this is insane i'm gonna i'm gonna go with a raw i'm gonna go with this raw celery stick
you know it's not a celery stick
this is my plate i'm allowed to double dip you guys i'm allowed to double dip
this is my plate
you can't tell me I can't double dip on my own plate
I'm just going to get this rosemary cracker in
on this dip because I have to knock this heat down
you guys
alright
chances I'm cracking it up
you know what
I don't care I'm grabbing this chicken wing
I don't care about the heat
let it burn me
that is so good
I'm going to grab a little bit more of this chicken wing
you guys
I surrender
I surrender
I can't do that to myself anymore
the heat is so crazy
best live ever
and wait a minute
You might be right.
I got a 10 star.
Someone give me a 10 star until I blew it.
Then I got a nine star.
I'm going to grab an olive.
I'm going to try one of Mary's Gone Crackers.
So I'm going to try one of these right now.
A Mary Gone Cracker.
Here we are.
Mmm.
this is sick this is so good so good 15 stars i don't know how you guys game day
guacamole down in here taking down the heat for me
you guys game day
I'm making all this
listen
check out
and I'll show you again
check out that
incredible tray
for the crudite
there's nothing worse
than a little crudite plate
right
crudite plate
right you got this little plate
you got some things
going in there
you want a mega one
you want one
that's really good
same thing with a cracker board
you can put these little
tubs in here like this
amazing
you can put the olives
in there like that.
Incredible.
I got a cucumber right here.
And I'm just going to dip it
in the guacamole.
So I'm going to dip.
I got food flying out of my mouth.
I'm talking.
So good.
You know, it's the kind of thing
where you don't have to be that polite
because if you're like
at a Super Bowl party,
people are spitting everywhere.
They're screaming.
Someone's making a touchdown
and people are like sweating
on everybody else
and they're screaming
and crap's flying out of their mouth
and beer's flying everywhere.
What Super Bowl party was I at?
All right.
You got it?
Cook Rundown.
Got the crackers.
Got the Simple Mills crackers.
Got Mary's Gone crackers, right?
Amazing olives.
These olives.
Okay, look.
Listen.
If there's one takeaway from here
and you're like,
oh, let me look into something he's got,
get the olives.
If there's one thing that's a takeaway, get the olives if you want.
And that's the one right there.
Okay?
And then, you got to have that tomato paste.
Amazing.
Right?
And you got to have that.
That's critical right there because I got dressing on me.
And then, all the other products I'm talking about.
The refried beans.
Oh, yeah.
Don't forget.
That's an incredible refried bean.
That's another incredible one right there.
Guys, check them out when you can.
There's a regular black bean one, too.
I think this is it.
No, wait.
Back here.
It's right here.
Guys.
Right there.
That's the regular black bean one.
Amazing.
That's what I should have done.
I should have done that.
I should have just had a black bean dip going on.
I could have made a killer one in there.
Pulled a straight black bean out of that.
All right, you guys.
The reason why I'm eating this really fast
is that hot pepper was that hot.
You guys, I'm going live.
Okay?
Sign up to my newsletter, right?
I'm doing exclusive video clips
that are packed with information
only on my newsletter.
None of my other platforms
am I showing those exclusive video clips.
Go to medicalmedium.com,
sign up for that newsletter,
and you're going to get exclusive video clips.
I'm talking about teeth.
I'm talking about gums.
I talk about the pancreas.
I'm talking about the liver.
All these different clips.
But there's more than one clip coming.
If you sign up to the newsletter,
I'm going to keep on feeding you guys clips.
Like, I've got to make more.
I've got to make more.
All right, you guys, what more can I do?
More, more, more.
I'm going to make all these clips.
So I'm going to get them to you.
Hit me on the follow button.
Right on the head.
And hit the follow button.
I'm going to be live later.
God willing.
I'm going to be live later at 515 Eastern, 215 Pacific, somewhere around there.
I'm going to be live on all my other platforms, you guys, you know.
And I'm excited.
and I think I can just,
I think I can torture myself
with the last red hot buffalo wing
and just say, you know what?
If my eyes tear,
my mouth's on fire,
don't be it.
All right.
I think that one just pushed me over the edge.
You guys, I love you.
Thanks for being here.
And I'll see you later today.
make sure you keep all your notifications on.
It's going to be somewhere around that time I mentioned.
It's going to be live later.
We're going to have some fun because I'm revved up.
I love you guys.
I'll see you soon.
