Episode Transcript
Speaker 1 00:00:26 Hey, hey, hey, good people. It's your girl drinking Mcclar. Easily back with another episode of Bam, bam ba the people I love. So, um, super, super, super excited for this special edition. Um, before we go into it, let me do some housekeeping. So people you already know, we are on all the platforms, YouTube, apple Music, uh, Amazon Prime. Please check us out, thumbs up, like subscribe, do all the good things to let us know that you are out there, um, and that you are tuning in. Okay? Um, secondly, merch. Now we're gonna have some new merch coming out soon. So what you wanna do is get Hey, hey, now
Speaker 2 00:01:09 <laugh>.
Speaker 1 00:01:10 Okay? So what you wanna do is get your OG merch, right? So make sure that when you rocking it, people know that you have been down since day one. Also, C B D products, um, are on the website, so you can check that out. And if you are in Cali, um, you can check out our edibles toasty treats. Mm-hmm. <affirmative>, which are amazing. Why not treat yourself? Your body knows what to do with it because it is attached. This new technology is amazing and it's attached to a protein. Um, so check us out, check out the edibles, um, couple of places that we are. If you are in Cali, so in Sacramento, um, we're at the therapeutic alternative. We're at Vibe. We're at Cana, Graham la we're at the woods. Um, and Silicon Valley Cannabis in San Fran. We're at Joy Reserve and Barbara Coast, and then in Guerneville, Greville. Am I saying that right?
Speaker 2 00:02:07 Garnville.
Speaker 1 00:02:08 Guerneville. Thank you, GU. Look, you know, I'm a East Coast girl. I ain't,
Speaker 2 00:02:11 I'm a Guerneville
Speaker 1 00:02:12 In <laugh>. In Garnville. We are at Riverside Wellness, so mm-hmm. <affirmative>, please check us out. And if you do not see Tosi Trees at your retail, um, location of choice, then you need to ask them about it. You need to say, Hey, where is smoke This, and where is Tosi Treats? Like, we want those products here. Now, without further ado, my boo is in the building.
Speaker 2 00:02:39 <laugh>, what's up
Speaker 1 00:02:42 Charlene? Chef Charlene, how are you?
Speaker 2 00:02:46 I'm good. Um, it's a wonderful day today. The sun's finally out. The storm has moved. Hopefully it's, it's gonna stay away for a minute. Um, California definitely needed the rain, but it's good, good to be back on. The people are blunt and yeah. I'm excited to do a little, uh, little demo for y'all.
Speaker 1 00:03:06 Yes. So, um, look, heads up y'all. This is something that we are going to try and have several of. We're gonna try and have, um, chef on several times, um, throughout the year to bless y'all with some demos and some fire recipes, um Oh yeah. Or infused items. But we had to do this special edition. We had to do this special one, um, because the Super Bowl is coming up. Mm-hmm. <affirmative> and what item best or what, is there a better item to talk about than chicken wings,
Speaker 2 00:03:42 <laugh>
Speaker 1 00:03:42 And chicken wings with some special shit on them?
Speaker 2 00:03:46 <laugh>. Yes.
Speaker 1 00:03:47 So that is what we are going to be doing today in honor of the Super Bowl. And as you know, universal and as a staple of Super Bowl parties, you gotta have some wings. I'm not just saying it cuz I'm from Buffalo, but wings are freaking important. <laugh> <laugh> so and so Chef is in the building mm-hmm. <affirmative> to, um, to give y'all a recipe and to talk about it. Yeah.
Speaker 2 00:04:13 So
Speaker 1 00:04:14 What we got going on, chef.
Speaker 2 00:04:16 Okay. So I wanted to feature my, um, my tamarin roasted chicken wings. Tamarin is, um, a common, um, I would say fruit, um, in a lot of South Asian countries. It's sour. Um, it's sweet. Um, and it's a, it's a delicious, um, I mean it's delicious to add on anything savory. So it gives that tart, um, that tart taste and it's just a, it's just a good combination. Um, so I, I came up with the, uh, tamarin glazed chicken wings cuz when you eat chicken wings, it's like a lot of people like lemon pepper. They like that. Um, that little, uh, tangy, tangy bite and tamarin again came to mind. Um, but yeah, I'm, I'm gonna show you a brief little demonstration. Um, an easy recipe that anybody could do. Um, I went ahead and prepped my chicken wings. I like to bake it or broil it, um, at a very high temperature. I usually bake it at four 20, no pun, but it sounds like a sweet number every time. You can't fail if you're, if you're roasting something, four 20
Speaker 1 00:05:22 <laugh>. That's it.
Speaker 2 00:05:23 That's it. It get, it adds the perfect crisp and, um, to most proteins and, um, especially chicken. So, um,
Speaker 1 00:05:33 We don't want soggy wings. We don't want no soggy wings.
Speaker 2 00:05:36 <laugh>, no. We want that crunch and we want that like juiciness to keep be inside. That's right. Um, and with, with this infused glaze game changer, you are all set for the Super Bowl for a happy Sunday, whatever have you,
Speaker 1 00:05:52 <laugh> period. So, um, I will, I'm gonna put on a ticker below. I'll, I'll start listing the ingredients. Um, but it's, it's several of them. So I'll actually kind of like read through some of it as you're going mm-hmm. <affirmative>, um, get it started. So we start off in terms of the chicken. Um, chef is suggesting two to three pounds of whole chicken wings. Mm-hmm. <affirmative>. So we are not talking about just the drumstick or just the flat, you know what I mean? We're talking about whole chicken wings here. We are grown ass people, <laugh>
Speaker 2 00:06:21 And we're
Speaker 1 00:06:22 Gonna be infused. Um, or you can choose to infuse or not infuse mm-hmm. <affirmative>, but we know that we get the munchies when you having those happy sundaes. And so you need to make sure you got enough chicken around.
Speaker 2 00:06:35 Absolutely. Chicken wings, you know, you can't just have one <laugh>. So I always say two to three pounds, but again, if you have like, uh, two to three friends, let's just up it to five pounds. I mean, why not <laugh>, but two to three pounds is always like that sweet spot. Yes. Um, it, it'll end up to be almost like a whole cookie sheet, uh, full of wings. Okay. And I'll, I'll show you the wings, um, after I create this glaze. And again, it, it is optional to glaze the chicken wings, but, um, it just tastes better. You know, you, you gonna bake your wings, um, and then coat it with the glaze. And in my recipe, um, which I could share later if you, if anybody wants it, um,
Speaker 1 00:07:18 They want it
Speaker 2 00:07:19 Right? <laugh>, um, is to glaze it twice to bake. But this, this time around we're just gonna glaze it once, put it in the oven, let it just finish off and it'll be done. Okay. Which is, it's the fast and easy way and you still get the, the perfect delicious taste. Um,
Speaker 1 00:07:37 Chef, normally when you say glaze twice, so that would be baking the wings for a little while. Glazing it Yep.
Speaker 2 00:07:45 Putting
Speaker 1 00:07:45 Back, bake the oven and then you another top layer when they come out.
Speaker 2 00:07:50 Yeah. Or like you could ggl like, cuz the thing with any glaze, you want the sugar to cook into it, to
Speaker 1 00:07:56 Caramelize
Speaker 2 00:07:57 On it. Yeah. Then it penetrates. But this, this recipe again, like once it's all mixed, like it's like any barbecue sauce that you could take and dip and eat. So that's why I said like you could, um, it's, it's, it could be dose your own, but I mean with this recipe we made it where it's about two to three milligrams per wing. Okay. Um, you can go higher. Um, so just to start, um, this is my infused oil. It looks a bit orange because I put um, <unk> seed. This is a oil that I set aside. Um, ash is like a coloring, it gives color to food. Um, it's almost like a paprika has a, a very, very mild taste. So I infuse this, I call it <unk> oil cuz it's the shk that gives it the color. Um, and the recipe I have is coconut infused coconut oil.
Speaker 2 00:08:50 Um, I do have a lot of coconut oil that's infused. So, um, and it's, it's, it's healthy for you. Uh, coconut oil. You could consume it like even by the table, you know, by the um, directly. Yeah. Or you can use it as a topical. So, but I like to cook with it. Um, so again, I melted down this ae coconut oil is about four tablespoons. Okay. Um, this is in infused, so this is about 20 milligrams. Um, and again, the whole batch, let's say 20 milligrams, so you divide that, but let's say 10 pieces, then it's about two, two milligrams. But again, mine may be a little bit higher. So again, this is for folks that are used to edibles and used to consuming edibles and know how to <laugh>. Um, ride it out. You know, it's a super bowl, you're gonna ride it out.
Speaker 1 00:09:39 <laugh>, I mean you got three hours, the Super Bowl, you got about three hours, right? Mm-hmm <affirmative>. So we got a fire halftime show, we have two black quarterbacks. A Super Bowl is gonna be lit this year. So you be sitting where you sitting and enjoying yourself. So Exactly Chef, I, one of the things I wanna highlight and you all the time, okay, look at this big ass knife,
Speaker 2 00:10:03 <laugh> and I'm just cutting garlic, that's all. So as you that I'm just cutting two pieces of garlic <laugh>, I know I'd be extra
Speaker 1 00:10:20 Just
Speaker 2 00:10:20 A little bit in relation. I know.
Speaker 1 00:10:25 Minute You are really big one. Our infused sauce.
Speaker 2 00:10:40 Say again?
Speaker 1 00:10:41 I said one of the things you're really big on is infusing sauces or condiments. Yes. Allow people to control. Um, and to opt in and to opt out. Um, and so I, and so I love that right? Because to your point mm-hmm <affirmative>, you can increase, you can decrease um, the potency of it. But people can have a little bit, wait a minute, see how they feel and if they need some more, you could do it. But that doesn't mean
Speaker 2 00:11:09 Absolutely
Speaker 1 00:11:10 Any more chicken
Speaker 2 00:11:12 <laugh>. Yeah. Um, <laugh>, I only laugh cuz I've, you know, some people again, they like edibles and some people it's always safer to dose your own.
Speaker 1 00:11:24 Yeah.
Speaker 2 00:11:25 And you know, people have control of what they consume and I'm all about that.
Speaker 1 00:11:29 Right. Right. Mm-hmm. <affirmative> and also because your dose is not my dose, like your comfortable level is not my comfortable level.
Speaker 2 00:11:37 Yeah. <laugh>,
Speaker 1 00:11:40 I'm messing
Speaker 2 00:11:41 Around. It certainly is not
Speaker 1 00:11:42 <laugh>. I'm messing around with shoe and be sleep.
Speaker 2 00:11:44 Yeah. <laugh> you wanna hibernate have, have tea piece of this
Speaker 1 00:11:49 <laugh>. That's right.
Speaker 2 00:11:51 Um, but you know, on a, on a dosing, you know, tip like, uh, low and slow, um, just know I would always recommend is know how much is is in there, right? Cause a lot of times people say, oh yeah, it's just a little bit, but what's a little bit right? And each, each infusion could be different. Like you could have two different, two ounces of something. One could be a hundred milligrams and one could be 10 milligrams. So it's important to really read the fine print, um, and read it over and over. Cuz some fine print will say a serving is 10 milligrams, but the whole thing is a hundred milligrams. So a serving is just a piece. And you know, even though I've had, you know, many edibles in my lifetime, sometimes the verbiage is wrong or not wrong or just I misread it.
Speaker 1 00:12:39 Yeah. A little confusing.
Speaker 2 00:12:41 Yes. So I just recommend, you know, just to just be mindful of what's on the packaging. <laugh>.
Speaker 1 00:12:48 I think, I think that's one of the, the benefits of being in a regulated space, right? Because I remember back in the day mm-hmm. <affirmative> to make, you know, people would make brownies or cookies or whatever and you were just, I mean, just go ahead and say a prayer, you
Speaker 2 00:13:03 Know what I mean?
Speaker 1 00:13:04 <laugh> like, <laugh>,
Speaker 2 00:13:05 You're committed. That's it. Buckle up man.
Speaker 1 00:13:09 So at least to your point, the information is there and you have, you have brands, um, that you know that's valuable, that's valuable real estate, you know, on packaging. And so, you know, people are actually trying to make sure that consumers can make educated, um, decisions in terms of their consumption and find their sweet spots. So mm-hmm. <affirmative> that's a great point that you make.
Speaker 2 00:13:35 Mm-hmm. <affirmative>. Cool. So let me go ahead and start this. Um,
Speaker 1 00:13:39 Okay, so we got garlic.
Speaker 2 00:13:41 So I chopped up some garlic, about two to three cloves. Um, I'm just gonna go ahead and infuse, add my infused oil. Ooh, there, um, then what I have, um, on the recipe is, uh, I said brown sugar, but this is a coconut, um, palm sugar. Okay.
Speaker 1 00:13:57 It's
Speaker 2 00:13:58 Lowering glycem lower, uh, glycemic, um, for sugar content. Yeah. Which I love cuz again, I'm, I'm diabetic and I like to try to use, uh, alternatives that are better for the health. So this about half a cup. I'll add that in there.
Speaker 1 00:14:13 Love it. Love it. Mm-hmm.
Speaker 2 00:14:15 <affirmative>, salt and pepper. Typical salt and pepper. I like to season as I go. I'll put like three or four pinches. I already season my chicken, which is in the oven right now at 400 degrees. Um, and as that's going in the oven for about 30 minutes, um, by the time this is done, we're gonna glaze it up with, it's gonna be a quick finish. Okay. So another alternative I love, I don't know if, uh, you might be able to get at your local Asian grocery coconut syrup.
Speaker 1 00:14:45 Ooh.
Speaker 2 00:14:47 It's, it's like molasses, but it's also just like a simple like syrup that's thick like molasses. Yes. And it also adds to the sweetness. Okay. And then once you add the tamarin, ooh, it's a great finish. So I got the garlic, I got the sugar. This is the tamarin paste or it's a concentrate again, I always look for the blue top and then you'll see the tamarin picture right
Speaker 1 00:15:10 Here. Got you.
Speaker 2 00:15:12 Um, some places, uh, again, we'll have it as a block paste. Okay. This is my favorite cuz it's just pretty much pureed and concentrated. This is about half a cup left, so I'll just go ahead and pour the rest in there.
Speaker 1 00:15:26 All right.
Speaker 2 00:15:28 Can you try this? It's very sour.
Speaker 1 00:15:32 So that's gonna balance out though that sour is gonna balance out with the coconut sugar and it's gonna balance out with, um, with that molasses that you were just telling us about. Yeah.
Speaker 2 00:15:43 Okay. Um, since I already added sugar, I won't add the molasses cuz it's already sweet, but, so I like to keep this on hand cuz then it could also just add like to, you know, you could add more and you're like, ooh, it's, it's like a optional addition. Yes. Um, I usually add like a little bit of water, like just half a cup or even like a fourth a cup just to loosen it up.
Speaker 1 00:16:04 Okay.
Speaker 2 00:16:05 Now I'm gonna mix it up together. And again, I love dosing and infusing sauces cause sauce is boss. Like
Speaker 1 00:16:14 That's it, you
Speaker 2 00:16:15 Know, <laugh>, wherever I go, um, the restaurant fast food or wherever, like it's all about the sauce, you know. So once you mix that up, you can still um, see the granulated, uh, coconut sugar. But that's okay cuz the more you mix it, it'll eventually melt. And then you have this nice good amount of glaze.
Speaker 1 00:16:42 Yeah.
Speaker 2 00:16:43 I'm gonna take you with me in my by the oven. Okay? We're gonna glaze up the last batch.
Speaker 1 00:16:50 Perfect. Perfect. Mm-hmm. <affirmative>. And so just to revisit people, so we got two to three pounds, but depending on how many guests you have, you might wanna up that to five for your whole chicken wings. Okay? We have uh, two to three, uh, tablespoons or two to three, excuse me. Chopped garlic clothes. We have um, some tamarin paste, some coconut sugar, some water, some salt and pepper. Please season your food. Good people.
Speaker 2 00:17:16 <laugh>. Yeah.
Speaker 1 00:17:18 And then we have four tablespoons of our infused coconut cannabis oil.
Speaker 2 00:17:24 Mm-hmm. <affirmative>. So this is already infused. It tastes great. It's got, it's sweet, it's salty a little bit and the garlic and um, you can't really taste the infused uh, oil in here, but it's good to go. So lemme go ahead and walk you over. We're gonna go too.
Speaker 1 00:17:43 Go
Speaker 2 00:17:44 <laugh>. We're gonna go to the,
Speaker 1 00:17:46 That's how you know when you are in trouble. When you say you can't really taste the, you can't really taste the, the cannabis, you can't taste the cause. That's when you are up there really munching and you go to get up and be like, wait a minute,
Speaker 2 00:18:00 <laugh>. Just don't forget what kind of party you're at. That's what
Speaker 1 00:18:05 This should be like. Disclaimers up. Like, hey, this is an infused party, this
Speaker 2 00:18:11 <laugh> Yo <laugh>,
Speaker 1 00:18:12 These are happy wings. These
Speaker 2 00:18:14 Are, there we go. <laugh>. I'm all about the happy wings.
Speaker 1 00:18:19 That's it.
Speaker 2 00:18:20 All right. Ooh. See these have been baking right before we hopped in. So I'm gonna give you a nice angle. We you're gonna be participating with. Oops. We're gonna be part of this.
Speaker 1 00:18:32 Listen, we got our parchment paper so we don't have to worry about clean up afterwards.
Speaker 2 00:18:37 I'm all about the parchment paper. Check out some things nice and crispy. Ready?
Speaker 1 00:18:42 Oh, I see some brown. Okay. Mm-hmm.
Speaker 2 00:18:45 <affirmative>. So now lays it up. I like to smother it, brush it, but also another way to do it is you just take, get a big stainless steel bowl. And
Speaker 1 00:19:01 That's what I'm used to. That's what I'm used to. You get that bowl and shake 'em up in there.
Speaker 2 00:19:05 Shake 'em up. Yeah.
Speaker 1 00:19:09 Ooh. Oh.
Speaker 2 00:19:10 Yep.
Speaker 1 00:19:12 I feel like I can smell it like I feel like
Speaker 2 00:19:14 <laugh>. Yeah. And be generous cuz once this caramelizes right on top, it has a nice coat on it. And this last one, I'm gonna, I'm gonna add it in here for just about five minutes and then I'm gonna put it in the bowl, shake it up, and then I'm gonna pour it back out. And that should be it. But yeah, most of this is good.
Speaker 1 00:19:42 Look,
Speaker 2 00:19:42 Y'all know, but again, don't forget to season the wings. First
Speaker 1 00:19:45 Season people please stop playing.
Speaker 2 00:19:48 Yeah. <laugh> or like this another way. Like just take it and dip it, you know?
Speaker 1 00:19:54 Yes.
Speaker 2 00:19:56 Get it up in there.
Speaker 1 00:19:58 I'm up here. Salivating.
Speaker 2 00:20:00 <laugh> can't go wrong with wings.
Speaker 1 00:20:03 You cannot
Speaker 2 00:20:04 Ever <laugh>,
Speaker 1 00:20:06 Never, ever. Chicken ain't did nothing to nobody. Mm-hmm.
Speaker 2 00:20:10 <affirmative>. All right. So these are pretty much covered, smothered. And then again, like you're gonna leave it in there for another like five, 10 minutes till the blaze caramelizes and you'll tell it'll have that like crispiness on there.
Speaker 1 00:20:30 Yeah. We see how we see how we hear the crunch when you picking it up. Yeah.
Speaker 2 00:20:35 <laugh>. All right.
Speaker 1 00:20:38 And this is girl, y'all see these our whole triple wings y'all. It's the drumstick, it's the flat piece and it's that little extra.
Speaker 2 00:20:44 Yep. The little bonus tail. That
Speaker 1 00:20:47 Little tail. Yeah.
Speaker 2 00:20:49 All right, let me get you another close up.
Speaker 1 00:20:51 Okay. Check that out. Check it. Oh, get into that. Y'all get into that
Speaker 2 00:20:59 <laugh>. All right. So I'm gonna put it back in oven for a little bit longer and then we going taste it. <laugh>.
Speaker 1 00:21:06 Ooh.
Speaker 2 00:21:07 Listen.
Speaker 1 00:21:09 Listen. Um, the next time we do this chef, look I was telling chef y'all what we need to do is, um, is pre-release the ingredients and stuff so that we can do it live and y'all can make it while chef is talking, while she's walking you through the sauce part of it. And that way mm-hmm. <affirmative> really for real, for real tastes together. We can break this together and get down.
Speaker 2 00:21:38 I'm about it. Yes, let's definitely do that. We can virtually our in person.
Speaker 1 00:21:43 Yes. Cuz I'm greedy.
Speaker 2 00:21:46 Okay. <laugh>. That's why I made a whole tray for myself. <laugh>.
Speaker 1 00:21:55 But there's no judgment here. There's no judgment here. Okay. Protein is good for the soul.
Speaker 2 00:22:02 Um, so as that's cooking, um, just more tips is like if you're eating any infused, um, food like that either just have other things to cushion it. It could be rice, it could be chips. I mean, it's Super Bowl. You're gonna be snacking all the whole time. So, um, if you're constantly drinking like water always hydrate, that's always good. But if you also have CBD on hand, that also balances
Speaker 1 00:22:28 The app. Okay. I was gonna ask, so if someone over consumes mm-hmm. <affirmative>, if someone mm-hmm. <affirmative>, you know, gets happy about the Happy Chicken <laugh> and, and,
Speaker 2 00:22:40 Uh, too much
Speaker 1 00:22:42 And forgets their self. Yes. Um, what are things that you suggest to help them balance out?
Speaker 2 00:22:49 Um, again, CBD is always something good on hand. Yes. Hemp derived is fine. Um, whether you eat, uh, drink it or eat it is, is, um, is always helpful. Water's always good. Stay hydrated. Um, someone also mentioned peppercorns. I don't know if you put in a drink or you just chew on one little peppercorn. Okay. Um, that one I have not tried. Um, I do suggest to either find a, a safe corner <laugh>, find a, um, yeah, I, I I'd like to share a story like, um, I made an infused dish and somebody actually of like a <laugh> someone that was just coming in the house that, um, was watching the dogs came in and ate something of mine that was infused. I didn't think that anyone was, was gonna eat it because I was out of town and I was like, Ooh, when I come back, I have something to eat. Um, unfortunately, they, they ate it all. Um, they didn't know they,
Speaker 1 00:23:55 Wait, wait, they didn't just have like a piece of it or just a taste. They ate all your shit.
Speaker 2 00:24:01 They ate because I, I prep meal. So <laugh>. Yes. So it was a nice perfect serving. Um, it was a really good chi, good chicken dumplings. Unfortunately it didn't hit them well. Um, and it happens like, uh, you know, I got the call and <laugh>, I had to be honest, I was like, you're gonna be, you are gonna be high for about at least 10 hours. I called the number, you know, it was like 10 hours, like, I'm not gonna say two to three hours, 10 hours. Like I knew how much was dosed in there. It was over 50 milligrams. And unfortunately, like they had to write it out. And I had to suggest, well either you have a Netflix series to watch, you're gonna have to sit, sit down. I mean, it's all truth.
Speaker 1 00:24:48 You're gonna leave
Speaker 2 00:24:49 Here. Yeah. Um, and they wrote it out, you know, they raved about the chicken and dumplings that tasted good, but unfortunately what they felt was not good. So yeah, I was able to support them in a way of like, I mean, you just have to talk them through it and calm down. And again, um, ultimately they're safe now. So <laugh>,
Speaker 1 00:25:13 I mean, but you know, that is a lesson though. Seriously. Um, as, as cannabis consumption is, um, is normalizing or being normal. Mm-hmm. <affirmative>, you have to be mindful of, um, of, of where you are, you know, um, what you're consuming, you know? Mm-hmm. <affirmative>, like who's whose company you're in, right? So if you know that this person consumes regularly, I mean, I would just be safe ask. And then also, those who do consume, please just be forthcoming with the information. You know, so if, if this is not the same way we would want with other substances, hey, this is a spike punch, you know? Yeah. That's not just, it's some other stuff in here. We have to do that. Um, but in your case, I would say, do not just go to people House <laugh> and eat they shit.
Speaker 2 00:26:07 Yeah. But they got in, they had, there was a miscommunication that they could eat whatever. And unfortunately, I'm the roommate that <laugh> had an infused meal. <laugh>
Speaker 1 00:26:23 That is.
Speaker 2 00:26:24 And and it was unfortunate cuz like, I got the call and I was like, oh, did you like, did you make the chicken and dumplings? I was like, yeah, how was it? Was it great? And they're like, is it infused? I was like, yes. Is it, did you like it <laugh>? And then they're like, they, they're like, I don't eat edibles. And I'm like, a quick, a quick left turn. I was like, darn
Speaker 1 00:26:47 Man. Okay.
Speaker 2 00:26:48 Because unfortunate <laugh>
Speaker 1 00:26:49 Let's, let's,
Speaker 2 00:26:50 But learning lessons, you know, like,
Speaker 1 00:26:52 Let's troubleshoot here. Let's troubleshoot mm-hmm. <affirmative>. So, so while we're waiting for our chicken to glaze and all the goodness to caramelize, um, what, what do you have going on? Because I know you are everywhere. I know you're starting out 23, um, with a bang and you are, um, you know, you are, I see a face
Speaker 2 00:27:13 <laugh> all the time. A lot of motion.
Speaker 1 00:27:16 Well, a lot of it.
Speaker 2 00:27:17 Yeah. I mean, it's all good stuff. Um, right now I'm, I'm working with a couple of chefs, um, UBE area, solo series, chef Yana, um, Pia, um, who's part of Malia Botanical CBD B brand. Um, and, uh, we're, we're collaborating together and, uh, we're gonna be promoting an event called Cra Crazy Lit Asians in relation to Crazy Rich Asians, the movie, um, we're all Filipino, um, Filipino, uh, women, and we're all pro cannabis and we just wanna, you know, be able to showcase our food and, um, how cannabis can be intertwined with it. That's one of the events coming up. I love it. Um, and we're hoping to do this, um, more than once this year. Um, I have other projects coming up, um, but as far as like edibles, um, we're working on our new edibles or the, um, other flavors for our toasty treats. And that's been fun. And, uh, I mean it's, it's a amazing technology, you know, with the unlocked technology, like just the delivery system, it's a game changer. Um, I recently just, actually someone texted me and, um, they had a toasty tree and they were pretty amazed that like, they're usually scared of edibles and to be able to consume something that works for them. Yeah. That's awesome.
Speaker 1 00:28:45 You know, um, I've had some, some people try it and the feedback has been, you know, usually with edibles you have to wait a little while
Speaker 2 00:28:53 Mm-hmm.
Speaker 1 00:28:54 <affirmative> before they kick in, you know, you could pop a edible and forget about it and like an hour later now it's knocking on your door. You know what I'm saying? Yeah. Like, oh, I forgot I took that. Yeah. <laugh>
Speaker 2 00:29:07 Different mood. <laugh>.
Speaker 1 00:29:10 Right. It's like you start feeling, I'm like, I'm like, ok, like am I the only one hearing the music? Like, what's
Speaker 2 00:29:16 Going on <laugh>? Yeah.
Speaker 1 00:29:18 But with, but with the Tosi treats, that's not the case. They, they definitely unlock more quickly. So in like 15, 20 minutes you can start feeling something.
Speaker 2 00:29:29 Oh yeah. Um, it's, I love it. Like, I call it toasty time, but throughout the day, you know, someday I'll be like, okay, today's a toasty, a toasty Tuesday, <laugh> have one in the fir you know, first thing in the morning. Wait a little bit, you know, I like to ride it out to keep it going. Yes. So once it starts fading, have itsy time, <laugh>, I mean, it's a, I mean, look at my face, it's happy times all the time.
Speaker 1 00:29:59 And that is called what that's like called dosing, right? Because like you figure out, you know, what your levels are to your point earlier about making sure that you're paying attention to, um, to the amount, to the, you know, to the milligrams and mm-hmm. <affirmative> the um, and to what the, in what the instructions say in terms of, um, in terms of the dosing, in terms of your servings, excuse me. Mm-hmm. <affirmative>. And so once you find that sweet spot and you say, okay, well the treat took 15 minutes to unlock
Speaker 2 00:30:32 <laugh> and
Speaker 1 00:30:32 It left for three hours or four hours and I felt good. Well then, you know, if you trying to have that feeling all day, <laugh> get at like two hours and 45 minutes mm-hmm.
Speaker 2 00:30:45 <affirmative>,
Speaker 1 00:30:45 It's hard to take your next one.
Speaker 2 00:30:47 Yeah.
Speaker 1 00:30:48 <laugh>, go ahead and use that smartphone and just, and just set you take
Speaker 2 00:30:53 Your alarm. All right. I think the chicken wings should be good. Let me, um, I'm gonna um, get a nice plate here and then, uh, I already kicked Hell Yep. Exactly how
Speaker 1 00:31:08 I'll listen and y'all real quick. This is a treat. Y'all know Chef Charlene, first Filipino woman to win Chopped. Okay. So this is a real ass chef. Okay? This is someone who really know God. Look at the wings y'all
Speaker 2 00:31:24 At
Speaker 1 00:31:25 At them wings. Look at the glistening. Look at the glistening
Speaker 2 00:31:29 <laugh>. I'll leave it on that as I plate some
Speaker 1 00:31:32 What? Look at it glistening. So real quick for real, y'all, this is a treat, like this recipe. I'm gonna scroll it, I'm gonna scroll the ingredients down at the bottom again. But this is a real chef. Like we not just playing with the chef title. Okay? She, she, she got street cred. She been out here.
Speaker 2 00:31:53 Oh wow.
Speaker 1 00:31:54 So this is guaranteed to, uh, to have your Super Bowl experience lit.
Speaker 2 00:32:01 Yes. And if you happen to have garlic chips, I like to put it right on top.
Speaker 1 00:32:11 See, look now she chipping stuff. Y'all. Now she chipping
Speaker 2 00:32:17 <laugh>. Don't be tripping on me, on me. <laugh>.
Speaker 1 00:32:27 Yes. Ooh,
Speaker 2 00:32:31 400 degrees. I I I don't wanna blister my lip right now, <laugh>, but I know some, sometimes I just, just, you just have to
Speaker 1 00:32:40 Listen. Sometimes you can't wait. Yeah. Sometimes you got it. Sometimes your mouth has to also be the cooling mechanism.
Speaker 2 00:32:48 <laugh>. Yeah. There we go. And then you could even add more. And it's like, I mean, look at that.
Speaker 1 00:32:53 That's beautiful.
Speaker 2 00:32:55 Yeah, I know. It's, it's very, very hot. But
Speaker 1 00:32:57 Yeah, don't,
Speaker 2 00:32:58 Don't bite ears.
Speaker 1 00:33:00 Yes. I
Speaker 2 00:33:00 Hope y'all get to try this. I'm like trying to look at the time. Cause once I eat this goodbye Tuesday, <laugh>. Hey. Hey
Speaker 1 00:33:11 Listen, uh, chef, thank you so much for coming on for this special edition blessing the people, uh, once again with your tamarin glaze for chicken wings. Mm-hmm. <affirmative>, just in time for the Super Bowl. Just in time for a happy Sunday.
Speaker 2 00:33:30 Absolutely.
Speaker 1 00:33:31 A happy Sunday. Um, what do you wanna leave the people with?
Speaker 2 00:33:36 Um, I hope y'all get to try them. This recipe. Um, enjoy the Super Bowl. Um, do you know Dough safely? I always say low and slow. One chicken wing at a time. <laugh>.
Speaker 1 00:33:51 And, and for, for y'all who do not want to just have one chicken wing at a time, you can have two pans of chicken wings. You can have a pan of lazed. Mm-hmm. <affirmative> and a pan of whether it's plain or whether it's something that's not infused. So that way, you know what I mean? You can eat as much as you want without running the risk of overdosing.
Speaker 2 00:34:14 Absolutely. Yep. Get you a nice bowl of some, um, rice. Oh my god. That's
Speaker 1 00:34:21 It. That's it.
Speaker 2 00:34:23 <laugh>. That's it right there.
Speaker 1 00:34:24 That's a vibe. That's a whole vibe. Well look, I have nothing else to say Chef. I appreciate your time. Thank you for coming
Speaker 2 00:34:31 Home
Speaker 1 00:34:32 To the people who are blunt and sharing this amazing recipe. Um, again, y'all see the ingredients scrolling down below and our interest what you should be of, um, following chef and seeing exactly what uh, she has going on. Mm-hmm. <affirmative> on all social media platforms. Check out Chef Charlene. Um, absolutely stay up to date with what she is doing and also cuz we'll post, um, we will post the actual, um, recipe for this, for those who have not been able to, to see it as a scrolling and all that good stuff. Um, but these are all simple ingredients. These are all easy mm-hmm. <affirmative> that you can, that you can have, um, you can gain access to. And so with that good people, you already know what it is. Same blunted, have happy days.
Speaker 2 00:35:24 Mm-hmm. <affirmative>,
Speaker 1 00:35:26 We out.
Speaker 2 00:35:28 Bless.
