Rice flour 50% regular flour 50% tsp baking powder and a good splash of vinegar to create the CO2 no need for fizzy water just plain. Some good chippy's here in the UK add Vodka.. Think hot fat vs alcohol we got bubbles coming lol 😆

Just do not add egg, fish batter should never contain egg.

Great video. Just a tip if you have a Costco membership it's cheaper for a better cut usually and sometimes they have extreme markdowns like the 10 pounder I got for 2.79/lb. Great time to check is after holidays. Love your presentation and your kitchen makes me wanna get in there and cook. And I hate cooking.

I have fixed this recipe several times and it is the best tamales I have ever had. it is a lot of work but oh so worth the effort. It is a bit of a complex process but you will love the results. I have watched this video each time I make tamales to make sure I get the exactly the same results. The extra tamales freeze well. Thank you so much for the instructions. They are detailed and well thought out. Perfect

Just a health suggestion. Do not use metal utensils with a metal pot. Use wooden utensils. Metal on metal causes metal flakes to end u in the food.

Fantastic job and thank you for all the cooking tips on how to cut the veggies 😊

Interesting build with cheese and dressing on both sides of the meat, I would prefer corned beef, though. Thanks for sharing.

I would not have money for pastrami as a student but it looks good

The only thing that Reuben sandwich is missing is …. An Icy Cold Beer 😊

You have bean stew!

Can you add brown rice to this recipe

Confused. Is it a hot temperature sandwich or warm or cold?

I’ve never seen the fresh Peppers you us3d in your meat. Only the Pasilla in dried form.

Mexicans do not pronounce the ( G) and the ( L ) sound , so the Guajillo is pronounced Whahio. Jus sayin.😊🫔🫔🫔

thank you .. I am growing several different kinds of chilis this year the guajillo and pablano/ancho and lost my name tags on them ..lol.. so now I know which is which.. I am also growing the Anaheim and of course Jalapeno my fav.. will be drying them as well so again thank you ..🌶🫑

I'm not sure if you've done this before, but a Lamb chop recipe would be fun to watch !!! <3

I love your kitchen. Thank you for explaining about altitude.

Never had pastrami before, but you've made me want to try some! Now I know how to make it if I like it. Thanks!

lets just say: when it comes to botox bacteria.....i want to take 0 chances.

If you didn't do Chicken Marsala yet, Id love to see your take on it !

Good to see you again Mr. Trotter. Looking forward to more videos. Also, your recipes on your website are spot on! Take care.

Love your kitchen setup! First time here. Best of luck with your channel

Super stoked for the canning content

Traditionally Pastrami was made by the Turks and Azerbaijani's....toast your coriander, mustard seeds, peppercorns (add allspice, cloves and paprika to your rub) in a skillet brings out the oils....Fennel is also a spice that is added by the eastern Europeans...Tradition is to dry age your beef not wet age...COVER YOUR CORNED BEEF WITH LARD AND THEN PUT ON YOUR RUB...vacuum seal it a cook sous vide for 48 hours @145...(length of time is shorter if you use a non traditional cut like sirloin) but if you are using the naval or even brisket (top round too) 48hrs...then put your beef in the smoker for about three hours low temp (200-210) and you will have a better pastrami...

Here's the link to how to use a smoker: kzbin.info/www/bejne/nYfJpHeQbppgpqc

Two uploads in one day? We are getting spoiled

This seems like a very accessible process for beginners and veterans

Great lesson can also translate into baking and making pastry?

Looks delicious i absolutely love cornbeef and pastrami sooooo yummy😋😋😋🤤🤤🤤

As and old sub I dont know how to make Pastrimi. I lovethe history and it's good. realy a great video and I learned a lot about pastrami! Great facts, really enjoyed watching you do this. Please stay connected to your all subscriber! Cheres!

The process looked fun. Not too complicated. And the results looked delicious. Great job!

Good video. Most popular are short videos. I made it two ago.

That pastrami looks incredibly delicious 😋

Hi stuart, how are you I hope you are alright, it is good to see you on KZbin again, take care and stay safe x

Just be prepared for when your eating that delicious duck gravy, you have a galdbladder❤❤❤❤after this meal I went to hospital with inflamed galbladder let me say to I ate peach pie with ice cream on top GOD what was I not thinking❤❤❤❤❤ great recipe though……it was amazing…….❤❤❤❤❤😊

I'm going to try this. 😊

Mr. Trotter, very good to see you again. As always, enjoying your videos. Folks who don't order your recipes on your website are missing out, plus it's a cheap way to support your videos. Take care.

I don't see a dead garden. Saw some dead, kaput, twisted, curled, stunted plants in my raised beds at my house after using composted manure top dressing last year. Where is the dead garden on this video? Misleading title. No sub.

Thank you same thing happened to me yesterday, in my Mexican market. Poblanos was marked as pasilli

Can I make this without the onions? What store bought dressings goes good with this?

I had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.

❤

I was saying "amen, brother" the whole time you were talking about people not needing to boil their lids. That never made any sense to me so I never do it, yet so many people insist that you have to do that totally unnecessary step! In addition to what you said about it, boiling the lids degrades the rubber gasket on the underside of the lid and makes it much more likely that the jar won't seal at all or that the seal will fail at some point in the future.

I stumbled across your channel this morning, and I am glad I did! I really enjoy your calm demeanor and insightful content.

In '86 a drifter named "Bill Milk-Marton" would run around selling canned rat meat.

But I do like habeneros in my chili

Sarenos and jalapeños are my favorite

I love hot peppers

Learned a lot, thank you!

Awsome