don't sleep on that Old Tub. It may be cheap, but it's very good for the price.

Don't let the price fool you. That's a bonded bourbon aged at least 4 years and bottled at 100 proof which helps with vanilla extraction.

I have a bottle of extract about 8 months old using Four Roses single barrel, 12 months Buffalo Trace, 13 months Old Grand Dad 116, 13 months El Dorado 8 rum, and 13 months 120 proof whiskey. The only one I don't like is the OGD 116 because of its nutty profile. I like to call Old Tub baseball bourbon because I get peanuts off its profile. Buffalo Trace is a great extract maker that is not too expensive as buffalo trace has natural cherry and vanilla to its profile.

Is there a video on how to make the gnocchi board?

I love seeing you and Emily hanging out

So lovely to see you and @emilyduncan 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

Love to see each of you and both of you together! - Thanks - Cheers!

Woo, new content! Just as I was getting worried.

Old pods work well in maple syrup

I got homemade vanilla one year for Christmas, I was so sad when I ran out!

I have really old beans that i store in my sugar, can I use those?

... mmh I spent an embarissingly long time thinking the thing at the top right of the video was a giant brush or like half a guitar. It's a little shelf 😆

Why have I never thoughts to make my own vanilla extract! It's the one thing I never have when I need it hahah!

Emily is one of the most entertaining and fun to watch in epicurius 😂❤

Oh yes! Vanilla sugar is awesome! About how many pods do you recommend for that size bottle? Is there a recommended ratio?

WE ARE SO BACK

Frank and Emily - Yippee!!!!!

This is exactly how I make ginger rum. Just using fresh ginger instead of vanilla beans. Super yummy.

Definitely gonna try this for next year!!

Hello! So happy to see you both together ones again! Very interesting process, thank you

My fav duo

So glad to see Emily again! I've been waiting for her to post again for months 😭😭

All hail the saltmaster.

Both shining stars xxx

Oh cool, another guest appearance with Emily. Love you guys, keep up the great content! I've learned a lot of basic stuff from watching Frank and Epicurious, and it's fun

If you like it well done just get a chuck or round roast and cook all day in the crockpot saves money and effort and probably just as satisfying.

Frank, can you replicate their Crumb Cake??? The one today does not taste the same as yesteryear.

You did not brown your chicken. I watched other videos where chefs did brown it. Can you educate me as to why you didn't brown the chicken but other chefs did. You also browned your beef bones in that video. Please help me differentiate when to brown and when not to brown.

One should always keep some of the melted fat run off for making an awesome flakey Yorkshire Pudding! While the roast and cook rest.

Please try this method. Brine chicken overnight in a salt and sugar water solution with any added spices you might like. Drain and dredge in Italian style bread crumbs with added parmesan cheese. Fry in olive oil and butter till crispy. No egg or flour needed. Always delicious!

Prime Rib roast needs horseradish...period..😂😂 enjoyed the video

very nice! You were unsure if chicken skin as a topping wasnt that authentic, but let me say that we actually sometimes use crushed crispy pork skin as a topping for it ^^ (it's pretty rare, but not uncommon)

You didn’t pre-salt this overnight? 🤦🏻‍♀️ Sacrilegious!🤣😂

This looks awesome, Chef! Would you happen to have a tahini sauce recipe you could share?🙏

Oven temp?

i cant believe that

I thought you would roast the bones...?

Buddy ... the amount of salt you've added gave me 3 heart attacks.

I got here via Max Miller and an online discussion about the origin of lasagne. As a non-American the use of "Italian-American" meant I wasn't expecting much - lots of processed foods and salt. Now I really want to eat Frank's lasagna.

Tbf when I worked at Staples we had to ask what was in the package but it was literally just to have something in the box, customer's would eben try to open the box to show me what was in there and I just said "i believe you because even if it isnt what you said it doesn't matter to me"

I really love your teaching style. Wet hand dry hand. No one ever explained it to me

I’m a chef and what you said about spouses and children not listening about equipment care really hit home 😂. Great content as always chef.

I saw your gravy video with Epicurious last year and made the gravy for a large turkey. The reaction was amazing! My family said it was the best gravy they had ever had and I've made it several times since then. Mirepoix is the way to go. Thank you for all of your helpful advice.❤

Love this guy, glad found this channel ❤❤❤

This my favorite soup recipe! It got elevated to Thanksgiving dinner status this year. Thanks for sharing this one!

Wow that's a lot of cheese!! I'm always afraid to add too much in proportion to the ricotta! Thanks Chef I'll be adding more cheese next time.

12:27 Of all the chefs I’ve seen making stock on KZbin, this is the first I’ve heard ANYONE say we should get that stock cold as quickly as possible. It makes perfect sense, we don’t want it collecting bacteria and I’ve never liked putting hot food in the refrigerator… it’s just counterproductive! Cooling in an ice bath also makes storage quicker. I did it last night. Perfect. Thank you! Question: Would you do the same with make-ahead gravy? I used my stock from yesterday to make my gravy today.

Holy moley. I don't know what I was thinking. Little did I realize it made 24. This recipe is great. No more going out for pancakes. (Sorry Perkins and ihop)

I know this sounds lazy, but is it okay to prep vegetables like onions, celery, carrots, and garlic and freeze them separately for future use?

Onions aren't good for dogs either.