We Make Four of the Best Summer Salads | South Central States

🔵 LIVE 🔵 Saturday | August 2, 2025, 11:30AM Central, 9:30 AM Pacific
Pasta, watermelon, chicken, and the flavors of the southwest are all featured as we prepare 4 unique summer salads.

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This is INC radio DCM954, the voice of truth, the official registration of the church of Christ or in Christo. [Music] [Music] Sorry. [Music] Nate, I am so hungry. You look like you got a bunch of food there. What are we doing today? Making salad. Making salad. What is a salad? I imagine it’s just a mixture of stuff with dressing, I guess. Does it have to have dressing to be a salad? Oh, that’s a good question. I don’t know. Maybe someone in the comments will Google it and they’ll tell us. Because I think like fruit salad is a salad, but there’s no way you’re gonna put dressing on that, right? No, it’s got like a cream sauce on it. So that’s the dressing. That’s not dressing. Well, you know, that’s why I air quotes dressing. All right. So, first of all, thank you for tuning in to Inc Radio South Central States. Today we are going to make different types of salad. And so, this is something you can have as an alternative. Let us know in the chat, do you guys actually have salad as an appetizer or is that your meal? And two, what’s your go-to salad? And if you’re not a salad person, why not? Okay, so let’s start with the first one. Who’s gonna make the first one? You or me? You. Me first. Okay, you you’re up. So, I’ve got two different salads that I like to make my go-to, especially during the summer time because I hate cooking. Okay. And so, the first one I think I’m going to start off with is going to be my pasta salad. Okay. So, can we have the top camera? So, with the pasta salad, um, yes, you are boiling the noodles, but it’s not really cooking because you don’t got to stir it or anything. You just stick it on the pot, let it boil, and you’re good. Um, you could use different types of pastas. So, I like to use this one because it’s more colorful, but you could also use your bow ties and your pennies. Um, it’s supposed to be, but you really I don’t think you could taste it. So, you could use different types. Just don’t use like the noodle type of of pasta, right? So, you could use pennet, you can use the bow ties, you can use this, you can use um all different kinds. All right. So, we’re going to start off with the pasta. Gotcha. And then the uh different things is I already chopped up my veggies because I wasn’t didn’t want to do it all today. Um and then you’ll just put different kinds of veggies. So this one is your regular cucumber because on another salad I’m going to use a different cucumber. So you just put in I didn’t know there were more than one type of cucumber. Yes, you have your regular cucumber. And later on I’m going to be using the English cucumber which is a smaller cucumber which actually has more flavor I think. Is this the American cucumber? I don’t know. I don’t know. This is just cucumber. Okay. So we’ll do cucumber. You could do um carrots. And you want to make sure you guys cut it small enough so that it’s like bite-siz. You don’t want it to be where they’re stuffing it in their mouth and then they can’t really eat at all. Um and then the other thing I’m putting in is tomatoes. And that’s it for my veggies only because those are the only veggies that I actually like. All right. There’s like 20 different tomatoes at the This is the Roma store. Just the Roma. Uh yeah, Roma. Okay. Yes. And then um because Roma tend to be better for sauces. Oh, I don’t know. But that’s the one I always use. I don’t like the other ones anymore. I don’t know. So, those are the smaller uh ovular ones, right? Um and then um you could also put in here olives. You can put um you could put bell peppers and things like that, but I don’t like to eat those, so I don’t put it in there. And then just to give it a little bit more flavor, I like to put some kind of meat. And so, this was just like your summer sausage. Um, but oftentimes I’ll put uh crab meat or like the real really small bay shrimp just to have a little bit flavor. Okay. And so you’ll put your meats in there. So I cooked all this last night. Well, this isn’t a salad cuz we don’t have dressing. Yes, we do have dressing. So there’s different dressings you can put. Normally I will make some kind of Italian vinegarette type. So how do you make yours? Um, lemon juice, uh, olive oil, and then spices and stuff like that. I typically do olive oil, uh, apple cider vinegar, and then I’ll just go through my spice cabinet and see things in there. Yeah. Yes. But today I’m going to use a Greek vinegarette because I think the Greek vinegaret has a little bit more flavor. And all you have to do is put your dressing in there and there is your salad for the most part. How high tech we are. We got an overhead can. Mhm. Look at that. See? Okay. So then once you got your dressing in there, then you’ll go ahead and mix it all up. You will toss it now. That’s why they say toss a salad, right? So you will toss it. And there’s your salad. Oh, this is uh well planted on the table. I don’t think it’s being tossed anymore. So um yeah, and like I said, this is really good, especially when it’s cold. So I like to refrigerate this before I serve it, but oftentimes um I will just serve it as soon as I’m done. One of the things you got to do when you’re cooking your pasta is once you’re done cooking it, make sure you run it in cold water so that it stops cooking so it doesn’t get too mushy because you don’t want to have mushy stuff. Oh, V says she loves grape tomatoes and salads. Oh, so yeah. Yeah, I got them in here. I usually grapes grape grapes and the grape tomato. I was like, where’s a tomato? Okay, so there’s your salad and that is pretty much ready to go. So, do you want to try it? Yeah. Yeah. We have a somewhat of a live studio audience here to also try it. Yes, we do. So, let’s get our live reaction first. Okay. Then we’ll invite them to try it. All right. There’s yours. Here you go. Tell me what you think. All righty. Who’s going to be our taste tester over there? I used to make these at my old job by opening a a pint container. What do you mean a pint container? Oh, yeah. No, no, no, no, no, no. Okay. What do you think? That’s good. A lot of times I like I I um I I’ll do this the day before and then just serve it the next day. That way the noodles has had time to marinade. I’ve never done sausage, so I would have never thought. Oh, in a salad. Yeah, because you still got to have your protein. We’re in the pasta salad. You don’t see that. Oh, really? No. Well, then I should have done it with my crab. All right. Do we have someone in the audience who would like to come and taste our salad? Don’t be shy. I don’t know. She’s going to have to let us know what she thinks. Right. So, is there an all meat salad? You know, we were just talking about that before we air, brothers. Next time we do a show, we will have an all meat salad. So, that’s your brisket. That’s your ribs. That’s your bacon. Hello, everybody. This is mom. She’s probably saying, “Why am I the guinea pig?” All right. What do you think, Mom? You like this kind of salad? I like it. Yes. What kind of dressing was it? So, I used the Greek vinegarette, but you could also use Italian depending on what you like. I like the Greek because it already has like the olives and stuff in there. I like something that is sour, you know. Yes. Yeah. The Italian I think is a little bit more. But yeah, good. I think it’s good. Is that something you would make? I will. I’ll give you the recipe. Okay. I need the recipe. I will get to the recipe. And the the hardest part I think about this salad is actually just chopping up your veggies because once the vegetables are chopped, then you’re good. And so that’s the main thing for the prep is to actually do the veggies. So these are the main ingredients. Yes. But like I said, you could add olives in there if you’d like. Um if you like bell peppers, a lot of times I see the bell peppers and usually because you want the different colors. So you would like use a yellow bell pepper or red because you can see how colorful it is and that’s what makes it very pretty. I’ll probably try. They look delicious the way it looks. I will probably add maybe a little bit of like a crumbled cheese. Um I’ll try it out. Well, I do have some crumbled cheese for my next salad in case you want to try it. Here’s some feta if you want to add feta to that. Let’s see. Let’s see what that does. Try that one. And here you you put whatever you want in there. But yeah, so you can you can do different things. You can do different things with salads. It’s just whatever you like. If you don’t want meat, if you want it all veggies, you can do that. If you want to add more meat like brother Ren did, you know, next time we’ll put pork and stuff. Let’s see if I’m gonna eat my words. Literally, the thing is with Greek salad, feta always goes with it. So, I think it’s fine, right? Yeah, it could go either way. Okay, so that’s salad number one. All right, thank you. Okay, thank you. Don’t worry, you’ll come back. We’re going to have more. We got like four that we’re doing today. All right. So, if anyone wants to have some salad, please come here to studio because as you can see, we got a lot of salad and we’re not going to eat this all. All right. So, that’s mine. You should do the thinking cap while I finish this. All right. I guess because you you always That’s right. Because Nate did the next one. So, let’s go to our first thinking cap. Our first thinking cap is and remember only put A, B, C, and D. And um we have two winners for for last month, but we’ll show you that later. So your first thinking cap question is what is the main ingredient in a traditional Caesar salad? Is it a kale, b romaine lettuce, c spinach, or d iceberg lettuce? Put it in the chat. Let us know what is the main ingredient in a traditional Caesar salad. A kale, b romaine, c spinach, or d iceberg lettuce. All right. So, um, we do have a comment in here I I do want to bring up while you’re prepping all your stuff. It says, “Go ahead.” Um, does Holo Holo count as a salad? Whether Matt put that, does Holo Holo count as a salad? Okay. You’re mixing ingredients together. It’s got some kind of a sauce. So, yes, Halo Holo I think is a salad. It’s no longer a beverage. And then and then V says she can imagine adding a bit of red crushed pepper flakes for a little kick. Yes. No, this the sausage is Oh, yeah. Or uh the pepperini. Pepperinis. Yes, you can also do that. Um and then Matt also put in here, Seig is my favorite meat salad. I don’t know about that one. I don’t know. Technically, technically salami is a yogurt. Why would you say that? Because it’s meat and like uh bacteria cultures. Oh, I don’t know. I don’t know. And and Matt’s also asking, “How can online viewers try these salads?” Well, if you were here, you could actually taste it. Otherwise, we can share the recipe and you can make it yourself or for you, you’ll probably get your wife to do it. All right, Nate, what’s going on? All right, so like I said, I used to work at a restaurant a long time ago, and we had a chicken salad recipe that I basically stole and I’m going to use today, but it’s not that complicated. But I’m going to show you how to make a chicken salad. Also, if you do keto, this is also really good uh for those who like to low carb. Uh you can also do this low carb or if you like to carb and we do have a big loaf of carb here. And and you know, salad is not about just being healthy. You know, sometimes salad is just for the flavor because like Tony Rose put a comment in there and she said, “Holo is a salad, so I’m healthy.” All right. So, first we’re going to dice up my veggies here. So, you need green onion. Okay. I got about three of them. Okay. Don’t put too much. I’m not an onion person. All right. So, typically I put this in a blender. But I’m going to go ahead and chop this up. Damn, those are kind of big, too. I don’t know about Look at that. He’s like a professional. I can’t even chop like that. I take forever when I chop. Do this this method. Yeah. I slide the knife. Okay. Maybe that’s why all our knives were dull. Uhhuh. Because you do it that way. But it’s fast. And I see some people they have like the the protectors for their knuckles when they’re, you know, so that it doesn’t cut their knuckles when they’re Never cut myself. I’ll probably leave out these bigger chunks. Yes, please. There we go. Okay. So, you got your small onions. All right. Onions into our bowl. Okay. Yeah. Let’s There you go. What else? All right. Celery. Mhm. Okay. And so now the celery is going to taste like onions since you cut the onions first. All right. Same deal. So, the trick that I’m doing is just having the knife rest here and then just sliding across the board. Try that out. Okay. Now, does it have to be like chopped celery or is it okay to be those big chunks? You can blend it. When you say blend it, does it doesn’t liquefy at all? You just pulse. Uh, just Yeah. pulse it till you get till you get the uh consistency you want. cuz I do have like some type of food processor. Well, I like to put it in there instead of a blender. And so that way it’s still kind of chopping it, but it doesn’t get to the part where it gets liquefied. I used to do this like every day. I got to where I could slice these really thin. Yeah. See? Yeah. Real fast. All right. So, celery. Okay. Celery into the bowl. What else? All right. Let me set that aside. Uh well, of course, chicken needs uh chicken salad needs chicken. So, I do have that here. This is already cooked. Cooked it ahead of time. Let it cool off, of course. And throw that in there. Oh, those are big chunks of chicken. Yep. We’ll see. You’ll see what we do. Okay. I’m going to use half of this because later on we’re actually going to use Oh, you’re doing another chicken salad. Yes. Of some kind. Okay. And I went with this chicken because it was buy one get one for a penny. So, that’s the chicken we’re using today. Okay. All right. Chicken. Now, what kind of chicken are you using? This is grilled chicken. Like what kind of chicken though? Aren’t there different kinds of chickens? Uh the the kind with feathers. With feathers. Not the ones roaming around in your backyard. All right. And then I like grapes. Okay. Add a little pop of sweet. Yes. To it. So now, do you have to cut those up? Yes. I actually would cut these in half. Okay. So, and does it matter which way? Half cuz they’re they’re round. Yeah. But you can go the long way, the short way. You can go the long way, the short way. Nah, it doesn’t matter. Okay, here. Let’s go help you. Cuz these are tiny grapes. Yeah. So, the trick is I would get two at a time. Uhhuh. Well, I got a small knife. So, let me ask you this. Um, does it matter if you use the red grapes or the green grapes? I’ve only done red. I’ve also done strawberry. Strawberry is really good. Okay. cuz I have seen um I only see this usually with with with red, but I didn’t know if you could do the green or if that’s too tart. I’m sure it’ll work either way. I’ve also done blueberries. Blueberries are okay. Oh, that I have not seen. See, got some more grapes here. Okay, so what else? And it just adds a nice pop of sweet because nobody wants raisins in their salad. Oh, come on. Yes, you can have raisins. I’ve seen raisins in salad. Okay. Can you leave it whole though if you wanted to? Or do you have to cut them up? I guess if you were feeling lazy because some of these are so tiny that, you know, I think you can get away with just leaving it. It helps the uh grape juice leech into the salad. Okay. Maybe that’s not the best word to use, but yeah. Okay. What else? All right. As we finish this up, so do is there anybody making comments in there you’d like to share? Because, you know, I can’t see that my screen. Oh, yeah. Let’s see what we got since we’re um since we’re typing up. Yes, we have a a comment from V. Are you going to add yogurt or mayo to these? This looks like a familiar recipe. I’ve done yogurt before, like a tart yogurt for for a dressing. But today, what are you using? You’re using mayo today, though. Mayo. Just straight up mayo. Yep. So, mayo for this. What else? What other comments or questions we got? Uh Nate, you have four arms. Yes, he does. All right. Now, I got this stuff. It’s called nature’s seasoning. I think we forgot to mirror the camera, but uh this stuff basically is salt, black pepper, sugar, spices, onion flavor, garlic flavor, parsley, and I think the secret is celery seed. Gives it a nice like tangy twist to it. So, does it matter what type of seasoning you’re using or should it be that one? This is the one we used. Okay. I don’t know of any alternate uh Yeah, alternate. It’s just called nature seasoning. Okay. This is also really good if you do like a chicken soup. Okay. So, good to have on hand if you ever make a soup. Okay. So, you got all that. Got all that. All right. Mayo. Mhm. And how much mayo are you putting? Do you measure? I never measure. You just throw it in there. Okay. Oh, that’s a lot of mayo. Oh my goodness. A lot. All right. Now, we wore gloves when we did this part. Okay. Yeah. I’m not touching that. Mix it with the hands. I’m not touching that one. What else? So, perfect for salad or for changing your oil. Okay, now it’s getting out of hand now that we have all these comments. I’m not seeing any of the comments. Stuck. Oh, salads in Germany and Europe can count as really balanced meal, especially if you combine all those good top food groups. That’s true. And and I think that’s why they said salad could be like a meal on its own because you’ve got your pastas, right? So, you got your carbs, you got your veggies, you’ve got your protein. So, I think that covers everything. Okay. And then we’ll mix it up. Mix it in. Chickpea salad is high in protein. Um, then since the chicken was kind of whole, I’ll try this one. Break it up with my hands. Oliver put a comment in there. He said, “Food hack. Order a burrito bowl at a fast food place that makes burrito bowls. Order a side of tortilla and put half of the burrito bowl in the tortilla and now you have a meal. Save some chicken for me.” Brother says, “Save some chicken for him.” All right. Typically, I use the blender with the chicken to get it nice and small. These are big chunks. They didn’t break up very well. Okay. There’s a question for you. Sure. Koopun. I can’t remember who that one is. I think they’re in Clovis. Yes. That’s the one in New Mexico, right? Okay. So, he was saying, “Did you um Oh, where did it go? Where did it go? It went up somewhere.” It was saying, “Did you prepare for this before actually coming on to the show?” I I cooked this. No. Oh, he says he wonder how long you practice before showing off today. I think that’s your chopping skills. Oh, man. I did that job I think three years while I was in college. All right, this is done. Oh, there’s another comment here by Brother Rens. He says, “Taco is Mexican salad, right? Tucked in a shell.” Hey, that’s You think that counts as a salad? You can make taco salad. Instead of putting it in a shell, you do all the ingredients sandwich. No, it No, no, no. It depends because if you use tortilla chips and put it in a bowl, it’s a salad. All right. Okay. I’ve never had chicken salad before, so this will really be my first time to taste it. Try that. And so, um, I got to see. Oh, man. This is a big chunk of chicken. Hold on. Yeah, I know. Now, is it supposed to be this big of a chunk or should it be shredding? No, but it works. Okay, so hold on. Let’s go see how good this is. Sorry, I got to chop it up. I can’t have a big chunk of chicken. All right. It’s not bad. I thought it would taste more like a tuna type of a thing. All right. Now, for the keto hack. So, this one you cannot have by yourself, right? This one you got to eat with something. The chicken salad is not like You can if you’re feeling cavalier enough. It’s too strong. All right. So, try this. That’s Swiss cheese. I hope you like Swiss cheese. Swiss cheese. And I think um one of our audience wants to try out your chicken salad. Is it dad’s turn? Into the cheese like that. So if you’re keto, you can just eat it like that. Okay. So try that for me. Try that. But why don’t you go do the bread? Can dad have bread or no? Okay. Cuz dad wants to try it. So make make him something so that I can come here and try it and taste it out and tell us what he thinks. All right. I’m I’m not about keto, but I’m all about low carbs. So I think this cheese is an option. Now you’re using Swiss cheese, right? Can’t we use another cheese? Like can we use proolone or anything like that or does it have to be Swiss? At the restaurant, we use havari. Okay. And so what’s the difference between those cheeses? Havari is a it’s like a softer flavor. Like typically with Swiss cheese, you can’t eat it on its own. I I see our tech guy there laughing. What comments? Give me a sec. I’m going to make Go ahead. Go read some of the comments. Slice this open. This is not the night for bread. Walking tacos are good salads, too, on game day. That’s true. Okay. When you see rolled up sleeves, you know it’s about to go down. Add chili to the taco salad on the side and loads of sour cream. Yes, you got to have a lot of sour cream. Cheese. We should open a salad only restaurant. We should, shouldn’t we? Go. What else? What’s mukbang? This is turning into mukbang. What is that? Mukbang. Or that’s when they Oh, yeah. Oh, that’s a big sandwich. That’s when they just like eat live. Well, I’m going to slice it up. Oh, here. Rome. Rome question. You can be one one serving. Rome has a question. He said, um, cereal goes into a bowl. Is that a salad or a soup? Yeah, it’s a salad. You think? I think it’s a soup. All right. Go, Dad. Keep this facing up. All right. All right, Dad. You’re going to have to tell us what you think of this. Have you tasted this chicken salad before? First time. Well, we’ll see if he likes it or not. This is actually pretty good. I’ve never had chicken salad before. All right, give that a try. Then tell me what you think. While he’s tasting that, a video of you is when they eat a ton of and have an What’s ASMR? I don’t know what that is. What do you think? Give dad some paper towel. I have a feeling he’s going to tell a joke. Here we go. Yes, taco salads are the best. I’d like to make that with chips and then all the ingredients of a taco. Tastes good, but the chicken tastes like an 80 year old rooster. How could you tell it’s a rooster? No, I’m only joking. It’s It’s aged chicken now. Mine is a chicken. Now, are you just saying it’s good because your son made it or is it really good? It tastes good. Okay. No, it does. Too much mayo. Mayo. Too much mayo. Maybe with the bread. A little bit less on the mayo. Mhm. Like I said, I’ve never had chicken salad before and lettuce is actually pretty good. What do we need? Tomatoes. Here we go. We’re all modding everything. Tomatoes. I love tomatoes. All right, so his dad added tomatoes. Okay, so before we go to our next one, let’s do our second thinking cap. And I’m trying to do it when my food is like chewed already. All right, question number two. Oh, you’re going to have to clean that up. What herb is traditionally used in a How did I say we said this? Tabuli. Tabuli. Tibuli salad. What herb is traditionally used in a tibuli salad? Is it e cilantro, f basil, g parsley, or h dill? Don’t forget, only put e, f, g, or h. Don’t type it all out. But what herb is used in a tibuli salad? So that’s from the Mediterranean. You guys said cilantro, basil, parsley, or dill? Put in your answers and then that way um you guys can get your points. All right. All right. See, I told you earlier I was hungry and that’s kind of why we’re having salad today. Um, if you guys want some, come and get it because it’s actually pretty good. All right. Am I doing mine next? All right. Yep. There you go. So, the next one I’m doing is a um watermelon salad because sometimes on a hot day, you just want something that is refreshing. So, the only thing I haven’t prepared is avocado because I don’t like to cut the avocado unless I’m ready to serve it so that it doesn’t turn brown. Just have a little avocado. And then um I already cube it here in its actual skin. And then um and then all we’ll do is you’ll use a we’ll use um a spoon to dig it all out. And then my trick to get the pit out is like just stab it and do your little twist and then it should be out. Sorry. Okay. All right. Have you ever had a watermelon salad, Nate? No. Do you think it’s going to be a dessert or do you think it’s going to be an actual salad? I mean, I don’t see why I couldn’t. I just put grapes in a chicken salad. And this watermelon salad, you can do different things. So, you could do watermelon. Um, you could add strawberries if you’d like. I mean, it’s not outlandish to put fruit in a salad because avocado is a fruit. Tomato is a fruit. Cucumber is considered a fruit. Actually, I think cucumber is actually considered a berry. It is. And then you can be creative because, you know, I didn’t have enough bowls, right? Cuz I live by myself, so I don’t have a lot of bowls. So, you could actually make the watermelon into the bowl. The only thing is make sure you cut the bottom so that it’s flat so that when you put it there, it doesn’t roll around. Right. So, I’m going to use a watermelon as a boy. You got to hollow it out. Ingenious, but that’s how you got to do it. And that way you make it look pretty. Okay. So, same thing. I already chopped up a bunch of this stuff. And so, we’re just going to put it together. You want to make sure the watermelons are cubed. Um, not too big so that you can still, you know, have bite-siz. Okay. So, now we’re just putting the watermelon back into its skin. Um, so you’ll put watermelon. And I’m going to leave a little space just so that we could mix it and then we’ll mix the rest later. So you’ll put in watermelon. And like I said earlier, there’s different types of cucumber. So this one is a English cucumber. So if you guys go to the grocery store, it is much thinner than a regular cucumber. And I think it’s not as watery as the regular cucumber. So you’ll put your cucumber there with the watermelon with a watermelon. It is cucumber. M. Now, normally you would put um red onions on here, but I don’t like onions, like I said, so I’m not going to put any. Um, and then I’ll just go ahead and do my avocado. So, now they’re already cubed and just dig them out that way. So, there’s my little avocado. And um and then we’re going to add the feta cheese in the center. So, it’s a roll of the dice with the avocado. You don’t know if you’re going to get something nice on the inside or a bunch of dark spots. Yes, you lucked out today. I sure did. I know how to pick my avocados usually. Okay. And then the other thing is because you know you cannot have a salad without some kind of greens, right? Like a leaf. And so you can do one of two things. You can use green. I know. But you know what I’m saying. Can you eat the bowl like a ice cream cone? No, you cannot. Well, you possibly can. You can if you’re brave enough. Yes. But um so I’m putting mint. The other thing you can put in here if you don’t want to use mint is basil. But smell that. Doesn’t it like smell so good? I love the smell of mint. Like toothpaste. It does not smell like toothpaste. But yeah, so you’ll just do mint. And it depends on how much you want to use. I just like to have a little in there for flavor. What kind of toothpaste are you using? It doesn’t smell like toothpaste. It doesn’t smell like toothpaste. This has a more fragrant smell. But toothpaste is always meant for flavor. Yeah. Yeah. All right. So then you’ll put your little mint. And we’re going to have some of our feta. Okay. All right. I wouldn’t have thought to put feta. That might be crossing some lines. No, feta is actually Yes, it does. Okay. Because it depends on your dressing. I think you mixed up your recipes. Nope. Nope. Nope. Nope. Nope. All right. So, you’ll have that. Now, there’s two ways you can prepare this. You could go with a balsamic vinegarette dressing, which is, you know, your watery type of dressing. Or the other thing you can do is do a balsamic glaze. Now, normally I would make the balsamic glaze, but I didn’t want to cook. Um, and so I just got the storebought. So, of course, these are based on grapes. Balsamic, right? Is it? I don’t know. I believe so. From the balsa region of I don’t know. So, we’ll do the balsamic vinegarette. So, that’s a little bit watery. I think you’re just starting to make things up now. And then just pour it in there and then mix it all together. Okay. So, like I said, this might be a little weird. People might think it’s weird, like a little weird. Why would you have just a little watermelon in a salad, right? But look, first of all, look how colorful that is. You’ve got your reds and your greens. Like I said, there’s supposed to be red onions, but I don’t like onions, so I’m not putting it in there. Hopefully, you guys like avocado because avocado is what gives it its flavor. All right, so it’s all mixed. Okay, so who’s going to be our first victim today? Oh, Melanie wants it this time. She’s She’s She didn’t volunteer her her in-laws today. She’s doing it. All right, Melanie, come on up. Let us know what you think. Oh, Nate, you got to try it, too. Yeah. Okay. So, both of you can try it. Okay. There you go. And then I’m going to show you. I’m going to do it with the balsamic glaze in case I think you guys might like that one better. So, try that one first and I’ll gauge your reaction. Go ahead. What do you mean you’re going to gauge the reaction? You don’t trust me? First, I’d like to point out that it’s visually appealing. I mean, just look at this. Has greens and reds. Let’s try I’m gonna try and get and yellows. You got the whole stop light. No yellow, though. What are your thoughts? M. Good. Bad. So, it’s very refreshing. Okay. You’ve got the juiciness of the watermelon. Okay. And then the texture of the uh cucumber is very crisp, so it balances it. And then you’ve got the creamy avocado. So, I like I like it a lot. And I think that’s why I like the English cucumber better. You to try it. Okay. I think that’s why the English cucumber is better is because the English cucumber is more um it’s it’s not I think it’s more dense than the regular one. Right. Okay. Hold on, Melanie. Don’t go anywhere because I want you to try drizzle instead. So, this one is a balsamic drizzle. So, like I said, it’s a little bit thicker. So, it’s not an actual dressing. And so this one you kind of just like drizzle a little bit. Do you see how pretty that is? Oh, can we do the overhead cam so they can see how pretty that is? That looks like chocolate. So you’re just drizzling it, but it is not. And here you No, no, just have it on that because it’s different from the actual dressing. So try it. Oh, okay. The drizzle is different from actual I just caught some mint. And good. Does mom and dad want to have some, too? The drizzle’s good, huh? because it’s not as sour because with the drizzle it’s um you’re cooking the vinegar so long that it actually is more sweet than it is tangy. Right. So this one doesn’t have cheese, right? Um no there that this one does. They both do. They do. Yes, they both have. It seems like the balsamic vinegrett brings it out more on this one. Okay. But this they’re both really good in different ways. Good. All right. So that’s a hit. We got to give one to our tech guy because he says he likes watermelons. Yeah, we have a comment from V. Go ahead. What’s a comment? Oh, I like the watermelon feta salad. Have to add avocados next time. Never had it with it. But where are your toasted baguette slices? That would be so good to scoop that salad. You have a baguette. Oh yeah, we do have a bag. We don’t Sorry, we’re limited on our studio, so we don’t have an actual oven. So, sorry. Can’t toast it. It’s kind of warm outside. Let’s stick this board, you know, for 15 minutes. It’ll be nice and hot. And then just another tip, when you guys are putting greens into your salad, sometimes it’s better to actually rip it in there as opposed to cutting it because sometimes when you cut it, that’s when it starts to turn black because of your knives. And so sometimes just ripping it in there is also a good idea. If I were to adjust this, I probably would dice the mint a little more finely. A little bit more. Yeah. The uh when you bite into the mint, it’s very stark. Really contrast in the So then here, I’m trying to I’m trying to rip it small. Maybe it would also uh distribute because every night you’ll be eating it and all of a sudden you be like, “Whoa, mint.” Okay, I just added more, but and then we’ll do a little It does all work. So, I’ll say that. So, Melanie, did you like the drizzle better or did you like the vinegaret dressing? It’s a tie. It’s a tie. Okay. Yeah. Oops. All right. So, there that’s that salad. Okay. Let’s see. Any questions on this one? Time to do the third thinking cap. Are we already on third thinking cap? Yeah, third thinking cap and then we’ll get back to the All right, let’s go. Prepare me a a drizzle. Okay. Oh, I’ll Okay, I’ll do the drizzle next for you. All right, so number three. Which of these is typically reddish orange um and sweet? So, it’s dressing. Yeah. Which of these dressings is typically uh reddish, orange, and sweet? Is it J Ranch? Is it K balsamic vinegarette? L Caesar or M French. So, is it ranch, balsamic vinegarette, Caesar, or French? And you know what’s funny is I’ve never had this dressing before. So, I don’t know what it tastes like. Well, it can’t be K because we just had that. Yeah. Why? It’s not reddish orange. Okay. All right. So, I’ll go prepare another one. So, are you going to start your salad? Yes. I’ll prepare your balsamic. Go ahead. So, to introduce this salad, uh the first time I moved out on my own, uh I went to a big box store and I just grabbed a bunch of ingredients and I figured they would all taste good together and then I turn it into a salad. Is it healthy? Probably not. Is it good? Absolutely. Is one of the best. So, let’s go ahead and get this salad started. Number one bowl. Now, this one actually does have lettuce. I think this is the first time we’ve had a lettuce salad. Yes. So, yeah, this is more of your traditional salad. All right. Now, how much lettuce do you put? All of it. Just you go to the store, buy a bag, just dump the whole bag in. Okay. Time out first. Go try the try try the glaze that you wanted to try. All right. And see what you think. Yeah. Dump the whole bag in. This is going to be a common theme where we just dump the entire contents of something in. Well, that’s what a salad is, right? That’s why you’re tossing it in there. Okay. Oh, that’s different. It is, right? Yeah. Completely different. It’s It’s more of a sweeter taste. Okay. Go ahead. Finish up your salad. Now, we didn’t use up the chicken from before, so that’s what we’re going to use for this one. So, chicken into the bowl. And what I did, they sell uh cooked chicken already in like the bags. Okay, that’s what I use. And just dump the whole thing in. Okay, so I think those bags are about 16 ounces or a pound. So, about a pound of chicken. Okay. All right. So, I think that’s a good amount right there. While you’re doing that, Oliver is asking, “Is carnea asada fries a salad?” Carneada fries. He’s from San Diego, so I think he grew up on carneasada fries. All right. Now, we got the grape tomatoes. I’m not going to slice them. Just going to toss them in. There we go. Okay. Okay. Now, this one, I had to open this beforehand because I want I wanted to drain it before I got on the show. What is it? So, 20 years ago, it was called Fiesta corn. They changed it. This is now Southwest corn. So, if it’s corn and it’s got little bits of peppers and stuff, that’s the one you want. So, how much of this do you need? You need all of it. So, just dump all of it. Just don’t put yourself on that lid. Here, use it. There we go. There you go. Okay, I’m I’m staying away because I don’t want to get I don’t want to get stabbed. All right, so corn in the entire the entire contents. So, what’s in that corn? Is that jalapenos? Uh, let’s look. Uh, corn, pablano, red peppers. Okay, there you go. That’s it. That’s it. All right. What else? Uh, cheese. Okay. What kind of cheese? So, I would do a pepper jack. Today, we’re going to do cheddar. Cheddar works nicely. What’s the difference between the pepper jack and the cheddar? Pepperjack is, you know, it’s a white cheese with pepper, so it’s a little more tart with a peppery taste. It can be spicy, depending on the brand. Cheddar is more mild. Okay. I like to slice these in strips. That’s what we used to do restaurant. Slice the cheddar into strips. Uh Neil Vaughn, where’s he from? uh Oklahoma. Oklahoma. He’s he’s saying um how will we share to the rest of the district? Y’all come on our show and you guys can have our food. And you know what? For August, um not next week, but the following week will be another cooking show. And then the very last weekend of August, I think is going to be the best one. So, if you guys want to be come here to Fort Worth, I’m telling you, the the last week is going to be one of our best um things that we’re going to cook. So, I got some cheese in there. Okay. Man, those are big chunks. And then uh spicy ranch. Okay. They might not have this particular kind, but as long as it’s orange, that’s that’s what gives it away that it’s hot. And just kind of swirl that around. I didn’t even know they had spicy ranch. There we go. Okay. And is this one of those mix with your hands again, too? No, we’re not going to mix with your hands. Uh typically, you would just take this entire bowl and then you would sit down and watch your favorite TV show and eat the whole thing. That’s what I did. Okay. What is it? All right. French fried onions. Okay. Put that on the side. That way I don’t have to have it. What? Yeah. You like French fried onions? I told you I don’t like onions. Any kind of onions. You don’t like onions. So, you can put that on the side that I’m not going to have. Uh, I guess we’ll serve it and then we’ll let them sprinkle. Sure. All right. So, did I get everything? I don’t know. Lime. What? What’s lime for? Oh, the lime. Cuz you got lime in there. I’m like, what’s that for? That’s what we want. All right. Okay. Oh, don’t use your hands. I’m like, man, I don’t got band-aid. Okay. Okay. And then the lime juice. The lime juice. Just lime juice. You’re not mixing with anything else. Yep. Just lime juice. Okay. What else? Did I forget anything? I don’t know. It’s your salad. Forgot the bacon. Bacon. Yes. You forgot the bacon. But you have to cook bacon. This is uh Well, you have to cook the chicken, too. This is the poor bachelor. No, you have to cook the chicken. The chicken already came cooked in the bacon. Oh, okay. Okay. Sure. This is done. Okay. So, eggs. Oh, boiled eggs. All right. Go. So, I’ve never had a Southwest salad. Okay. Oh, you’re not even gonna mix it. No. Oh, then how do you know I got dressing, though? Well, typically you would just eat this out of the bowl by yourself. Okay. So, if you want to add anything, go ahead and grab from there. No, this is good because like I said, I don’t like uh if you need any extra dressing. Nope. I think we’re good. Okay. So, let’s try the Southwest and see how it is. Are we gonna get anyone from the studio audience to try it? Because they’re looking at it like they’re hungry. So, come on up, whoever wants to volunteer and tell us what you think. Here, let’s go give them one of these. Got to have a French fried onion. That’s what Yeah. See, now I’m not doing the French fries. That’s what makes it unhealthy. Because it’s fried or because it’s onions. All right. Uh, yeah. Melanie ran up here, so I guess she wants to try it. Here you go. Nope. Here we There you go. Let me get you a fork. Okay, there you go. Let us know what you think. I got to try it, too. Do we have any comments out there while we’re eating? Because, you know, you’re not supposed to talk with your mouth full. Save some for me. Yes. Uh, Brother BJ, come here. We’ll save you some. Man, you guys are gonna Brother W is going to have food for like the next few days. And you should grab the mic. That spicy ranch’s got a kick to it. Yeah. So, I probably wouldn’t put as much just because I can’t take spicy. This one’s probably the most savory of out of out of all the salads we’ve we’ve tried today. Savory meaning it’s not sweet, you know, like the other ones. Um, it brings back very happy memories because when we first got married, you know, you’d make this and I remember thinking, “Huh, it’s pretty good in the kitchen.” It’s a good thing. It’s always a good thing. It’s best when you just eat it straight out of the bowl. Like you said, that’s a bachelor thing, right? Can’t do that when you got a family now because you got to share. Just not bad. And you know what? I always see the southwestern salads like as an option whether it’s in the grocery store that’s ready already or on the um or on the menu, but I’ve never tried it because I didn’t know if it was something that I would actually like. So, this is not bad. So, if anyone wants to come try, we’ll be here and you can try different things. Okay. Any other comments we got there? Did we do all three thinking caps already? Yes. Um, maybe we should get our tech to try all three. Oh, yes. Maybe we should. Yeah. Here, come around. Yes. Come around, Mr. Tech. I’ll jump on the tech. Okay. So, let’s start with a pasta first. Wait, why did you say three? We did four. Four. So, we’ll give them We’ll give them a plate of everything. So, start with a pasta. Okay. Just throw everything into one bowl. No, you got to have it like not as Okay. So, here’s the watermelon. We’ll start with those two first. There you go. What’s this? The first two that you made. Yeah. Uh, no, that was the first and the third. All right. So, yes. So, try that. The first and then he’ll do the chicken salad and tell us when This is our tech guy. Hello. Always. Um, very glad he’s here because very laggy because I’m hungry. Oh, yeah. This is good. Okay. So, try the regular watermelon and then I want you to try it with a glaze. So, then that one’s just with a balsamic dressing. So, so try that one with a balsamic dressing and see what you like because you said you liked watermelons. See, now you can have it in a salad, right? Is this supposed to have avocado? Yes, there’s avocado in there somewhere. Did I not give you one? Oh, here I found one. You got one? Okay. And let’s try it with the feta. Yep. But you got it. You didn’t grab the watermelon meal earlier. Okay. Okay. So, that’s that one. But I want you to try with a balsamic glaze. Rome says, “Remember your limits to you.” Salads are healthy. You could have as much salad as you want. My limits are to infinity and beyond. Yeah. See, just like his kid. See, do you see how the balsamic drizzle is different from the actual dressing? Cuz it’s not as Here. You want to try some more? No. I think um I don’t know. The watermelon kind of overpowers like I mean like it waters it down. M uh can I try it with uh the other veggies? Oh yeah. I mean the glaze on the Yeah. Can you pour some of these? Okay. Let’s see if you like that one. So like I said, I love the glaze. Try that. Okay. And then I’ll get you a southwestern. And then the chicken salad. Do you want it in a sandwich or do you want it just as a salad? Uh if I want to be full, I think I’ll need it in some sandwich. I got a sandwich right there for him. Oh, that one right there. Okay. Okay. So, here. Oh, we got to get put a cheese in there. Okay. Here’s a southwestern. Okay. Taste your Southwestern while he’s tasting that. Nate, do you want to go to the leaderboard so we can see? Oh, wait. Or do you want to do the answers first? We can do the answers. Let’s do the answers first. All right. Let’s do the answers to our thinking cap questions. So the first question was what is the main ingredient in traditional Caesar salad? Do you know the answer to this? What is what is the main ingredient? Caesar salad. I want to say D D. Iceberg. No, it is Roma. Roma is the main thing that they put in the ina. All right. Romaine lettuce. Okay. Question number two. So that’s B. Question number two. What herb is traditionally used in a tab? What? What did we say? Tabuli. Tibuli salad. Right. And so, do you know the answer to that one? Oh, wait. You’re you got your mouthful. So, I’ll give you the answer. It’s G parsley. So, if you got that right, G parsley. And then question number three, which of these uh dressing is typically reddish orange and sweet? And the answer is M, French. So, I’ve never had the French sal uh dressing. I don’t know what you would put it with. Um, but yeah, so that’s a French. Okay, so let’s go to our leaderboard from last month and we got two winners. Yay. So we got brother Matt who is in LC I believe and then Rome here in Fort Worth. So they got five each and so um be ready for your prize. All right, any other comments in there while while Brother Rome is still eating? Oh, here. Try this one. You haven’t tried that one yet. So, that was a chicken salad sandwich. The uh Johnson family says they like crispy red bell peppers. Are you Are you Do you got your mic on? Yes, I do. Okay. They like what? Crispy red bell peppers at Chick-fil-A. Let’s see. Johnson family also says, “My mom makes really good whole guacamole. Rather than mashing the avocado, she just dices it and adds tomatoes, cucumbers, onions, grilled corn, salt, pepper, and lime juice. It’s so good.” Hm. You know that that is a thing like if you chop things differently sometimes it it can taste different. I think um brother Romy needs to come back on the camera more often because brother Sean had put a comment in there. Nice to see you. So wave to your fans. Yeah to see you. Wave wave to your fans. Um Norvie said save some for me. So make sure you bring her some food please. Or have her come out here when we’re done. Come out. Okay. What else? Ren says no onions. Oh yeah the onions. I love onions. I I don’t like onions. That’s kind of why I didn’t put it in there. But Oh, that part. Yeah, you can do that one. Flo put in there. Love salad when I moved to mainland. Oh, I wonder if they Oh, because in Hawaii, do they not have salads over there? Hm. I wonder. But Flo’s from Oregon, so thank you for tuning in. You know, food is good when it’s quiet. Is banana split sundae a salad? Is it? What do you think? I think so. It’s not a sandwich. It’s not a sandwich. I don’t know because you’re not tossing things together. You’re just putting the ice cream on top of the banana. So, I would say no. I would say no on that for a salad. We already made halo halo a salad. So, I think that’s good enough. What else? Oh, someone greeted me happy birthday. Oh, yes. And that’s why we made all this food so we could feed Nate because it’s his birthday. Oh, so that’s why that’s why. Right. Cuz you’re the healthy person, right? If we would have brought cake that you don’t eat sweets, then it would have been useless. See, Rose Warick says, “Sweet basil would be good, too.” Yes, I’ve heard that option. Fresh basil before. Fresh basil is really good. Yeah, it is really good. What else? Let’s see. Brother Matt Bungai says, “Please invite more guests next time. You’ll have a cooking episode.” Hey, I sent it on Telegram. I said, “Y’all come over to the to the studio if you all want a treat.” Like I said, our next cooking show is going to be on is that the 15th? I think so. Two Saturdays from now. Yeah. And then the last Saturday, I think the last Saturday is going to be the best one out of all of it because Brother Ren says fried rice is a salad, too. There’s veggies there. I guess he doesn’t really eat salad, so he’s making everything a salad. What do you think? We did get a suggestion, though, for uh next episode to do noodles. Noodles. I forgot what we had planned. I should we tell them what it is already? Yeah, go ahead. Yeah. Well, remember the on the third week we’re doing how to cook Filipino dishes in under an hour. So, we’re going to do punet and fried rice. There was one other thing we were going to cook, but try to do it all within an hour of the show. So, we got to make sure that happens. See, brother Oliver Gabina says you guys should open a salads only restaurant. Um, if you guys come here at the end of the month, should we tell them that one because that one’s gonna be my favorite. Yes, tell them. So, that one’s going to be Lubia everything, right? We’re gonna have lubia wrapper, but what are we going to put in it? Is it going to be sweet? Is it going to be savory? It is not going to be your typical Filipino Olympia with veggies and meat. Uh Nate and I are just going to bring random ingredients, wrap it in a lubia wrapper, and then deep fry it. So, that’s what we’re going to do. I already have good ideas for that one. Sweet. Criselle says, “Taco salads are the best.” Yes, they are. What do you like in your taco salad? So, in a taco salad, I’ll have the ground beef. I’ll have the tomatoes. um lettuce of course, and then um I don’t like to do the onions, and then sour cream, jalapenos, uh shredded cheese, and then you mix it in a uh either you can have it in a bowl that is a tortilla bowl, or you mix it in a bowl and put in a bunch of tortilla chips, and then you do your your taco sauce, and that’s how you do a taco salad. And usually I like to do taco salads. Oh, and avocado. Oh, Ferlin Boore right there says she loves raisins in salads. Yes. See, you like raisins in your salads? I I don’t mind it. Like like before when I say when I got older, I don’t I don’t mind it. As a kid, I did it. When I saw it in a macaroni salad, Yeah. I used to pick it out, but now when I see it, I like it. Especially because it kind of brings a sweetness to the oatmeal raisin cookies. You like those? Yes. I never liked it as a kid, as an adult. I love it now. So, uh, let us know in the chat. Are you team raisin or not? Yes. Team raisin. And it depends on what it is. Just like pineapple on a pizza, right? We got some more comments. We got some birthday greetings also. Okay, go ahead. Read some of those. Let’s see. Andre Sil, brother Andre Silver says, “Happy birthday, Nate. Let’s go back to the event center. We went yesterday.” Oh, yeah. We checked out uh one of the venues for an upcoming church activity. Let’s see. Brother Matt says, “This episode inspired his lunch. Chicken salad sandwich with some soup.” You ever heard of soup sandwiches? No. Well, no. I mean the the French they have the one where you have that and then you dip it in the se is yeah but okay so Melany’s team raisin V’s team raisin chron is always so good so a strawberry cheese lubia that’s a good idea so we’re like I said we’re going to do things that you normally would not have in a lubia wrapper but that’s going to be the end of the month so if you guys want we should go over there to Jacksonville Jacksonville y’all got a kitchen in in the function hall that we can use because a deep fryer and a deep fryer how do you make your be in a deep fryer or in a pan? I just do it in a pan because for me I think the deep fryer uses too much oil and you know because you got to have that whole thing. It’s like filled with oil. At least with a pan you can do like a smaller pan as opposed to a bigger one and you don’t use as much oil. Okay. Are you feeling adventurous? Um I guess I normally am not but because we still have French bread. Okay. And what do you think if we put all four? Oh, I don’t know. I’m not that tech. That’s right. He’s saying yes. Let’s go for it. You do it. I’m not doing it. Time. I’m not doing it. We got the time. We’re committing the crime with extra onions. And he’s doing the baguette. So, spread that out. Are you really going to put all four in there? Yes. Like together or? Yes. All together? All together. All right. So, I don’t know about this. Swiss cheese. I think this is going to be good. I don’t know about this. This is going to go in the sandwich. Okay. It’s all already in your stomach, so I don’t No, no, I don’t know. And then we already have this cheddar. So, let’s might as well throw that in there. Okay. You could taste it, Tech Guy, because I’m not tasting that. Yeah, we are. You’re creating new things here on the show. Revolutionary. Okay. So, Johnson family did say they do have a kitchen, so maybe we’ll go to Jacksonville for that. Okay. All right. Dynamite roll cheese and jalapeno lubia. Oh, Oliver, that sounds good. All right, we got the cheese. Okay, that’s a lot of cheese. Go ahead. All right. Uh the pasta salad. We got to do very little otherwise this is going to be overflowing. Can you show the overhead just so they can see what he’s doing? Oh, I don’t know about this. You’re eating this on air and zoom into his facial expression. You act like this is my first rodeo. All right, have some of the watermelon salad. Watermelon salad. I don’t know about this. You know, I’m really only worried that this thing’s not going to close. Yeah, just don’t put too much. Okay. All right. There we go. Okay. Into the sandwich. All right. Chicken salad. I think you should forgo the chicken salad because that really goes with the that goes with the bread. Anyways, anyways, go ahead. Chicken salad. Like I said, I’ll have to grab the smaller bits. I guess we want this to be able to close. Okay, that’s it. What do you mean that’s it? Got a got a nice line going. There we go. I don’t know about this. Well, the Roman looks excited, so maybe you two could try it. This is the official INC radio South Central State satellite studio sandwich. Would we get your son to come out here and try this? I All right. There’s some corn in here. So, this will be like the lettuce and corn. We’ll grab from this one. Okay. Yeah, cuz see if Everest would have tried this, then I would. But if he’s not trying it, I’m not trying it either. Anyone commenting yet on this? Let’s see. Put some ripe mango strips. Still waiting for all the meat salad. We’ll wait for that one. Spicy ranch. This line. There we go. These summer salads look yummy, but team, no reason for Dallas. Why not? Why not balsamic vinegarette glaz? It’s a Subway summer salad with everything in it. I’m gonna do it like a pro restaurant. So, let’s do the zoom in. Do the zoom in. Yeah. Here we go. One order of the SCS salad. Okay. So, V wants that. You want some order of that? All right. Did I leave it? Oh. Oh, got to have some lime. You still got some lime. Oh, you’re right. Okay. But don’t put it on all of it. Don’t put on all of it because I will try a little bit just just for the fun of it. Make up your mind already. You know, we’ll see if I throw up on air or not. Okay. Well, if you do it here, no one’s going to tell the difference. Mhm. Okay. All right. So, close it up. Before we close. Anything else? Nope. We put everything in. Yes. All right. While I close this up, go ahead and give our final thanks. Wait, we still got six minutes. And before we go and give the final thanks. Okay, fine. Um, first of all, everyone, thank you for joining in. And um if you guys have any other suggestions you’d like us to cook, uh just put it in the chat. He’s having a very hard time closing it. How it’s going to stick together, I don’t know. Um but uh as always, we’d like to say thank you to our INC radio station manager, Brother Wally Tarai, our deputy executive minister, Brother Angelo Erano Manalo, and our executive minister, Brother Eduardo V. Manalo. Okay, it looks smashed now. So let’s go try to look. Okay. Okay. All right. Here we go. All right. So, just do like a full view so our tent guy can come here and and and try it. Put everything put everything back into it. All right. Here we go. So, it’s Oh, let’s go see what we got. Okay. Be honest. What do you think? Tastes like today’s show. Okay. Tastes like the memories of today’s show. All right. Here you go. Name here. Here’s yours. There you go. You could add more of the stuff from there. Oh, this is beautiful. I don’t know. I don’t know. Should I try it? Try bits and pieces. I mean, good or bad. Did you get a bit of watermelon? Yes, I did. Here. Get some watermelon. All right. Here we go. Am I going to try this? First of all, it is messy. The best ones are the best sandwiches are messy. Second of all, you can’t even tell the different flavors. It just mix it all together. Doesn’t it taste like everything? It is. But okay, it’s not bad. I honestly thought it was going to be awful, but it’s not bad. Yeah, it tasted the That’s right. Just as I expected. You heard it here. So, this is the South Central States um South uh sandwich, I guess. Sandwich. More cooking episodes. Volunteering the house for that and to apply to become an official taste tester. Y’all could be a taste tester all you want. All you got to do is come show up here. What else you got? You Let’s get one more reaction. Mel, this sandwich, this sandwich, all the meat, brisket salad. We will do that too. Sure. I’m just gonna remember we trying not to meat. Um there there was a comment for you. He says, “Remember you’re 40. Your stomach might never be the same after this.” Yeah. Good thing uh Good thing I don’t tomorrow. Mhm. Last night. This is actually pretty good. Be honest. Is this a sandwich you would have? You know what? Reminds me of a sushi roll. We got a minute. I’ll eat it, but I don’t think I’ll pay for it at a restaurant. Big bucks for this. I would pay big bucks for this. I wouldn’t like I’m eating it now just because. But no, I wouldn’t pay for this either. I would pay $30 for this. All right. Well, our time is up. We hope you guys Well, we wish you guys could have tasted our food. We’re glad we had taste testers here to uh to try it out, but you guys want the recipes, let us know. We can send it over to you. Um join us next week. We’re going to have a different show and then the week after is going to be another cooking show. So, um, thank you for tuning in. Like and subscribe and until next week. Adios while I eat. Still got a whole another [Music] [Music] Heat. [Music] Heat. [Music] This is INC radio bceem 954 the voice.