stick around too, I have some big plans for the channel

Well i greatly appreciate the view, feedback and support. And cheers from Kansas City. I am trying to do something a bit different on here, and I am glad to see people are appreciating it

It doesn't have to be, but the formula for roux is 50/50 fat to flour. so technically if someone is being a stickler on it then clarified would be correct as whole butter contains water and milk solids. In hollandaise sauce, they can both be used. but clarified butter is the answer that was in the culinary textbooks and that was what was expected on the tests. But that ends up being very thick and hard to whisk, so you have to end up having to add water to get it to the right consistency. Thanks for the question and foodback too, I greatly appreciate it and hope i answered what you were looking for

I am not familiar with that channel, sounds like it is something I need to check out though. I do have a handful of food youtubers I keep up with, but obviously there are a ton of them. I find myself going down random rabbit holes about retro video games and shit like that. I do appreciate people noticing that I want to be the antithesis of annoying youtubers. Anyway, thanks as always for the support, view and feedback. I've got spaghetti pomodoro next with home grown tomatoes, easy recipe and really good

Cheers to you as well. Really cool to see my videos getting views all around the world. I usually peel the chicken skin off when making chicken stock and cook that down. Then put them into those small containers. I hadn't thought of checking the butcher for it, but I would imagine they have some here. It's good stuff for sure, frying potatoes is really good that way. Anyway, I greatly appreciate you taking the time to view and comment. I hope you stick around for future videos, I've got a lot planned for this channel.

Ya it is a bit overdue, I need to strike a balance between this and more advanced topics. These are definitely a bit easier to put together though

I am working on putting together some easier recipe ideas for videos. Not only are they more viewer friendly, they're easier for me to make into videos lol

I am glad you enjoyed that little twist. I think it's disrespectful to viewers to string them along to get view time. And you have a million recipes on your site I need to try out.

I guess I am not too familiar with Jewish diets or restrictions they have. But if this is something people of certain beliefs and practices would enjoy, I am glad to contribute something to that. I used it for the flavor that it contributes, butter of course is great but chicken fat brings it to an other level

Hey thanks for the view and sub. I am very happy you found the channel and find it useful and helpful. I will continue to try to improve every video and make the best food I can for my viewers. Anyway, glad to have you and welcome aboard

Thank you so much for the kind words, I am so happy to make a video that people enjoy and find useful. I like to use chicken fat for a lot of poultry dishes. For example when people stuff herb butters under the skin to baste during roasting, use chicken fat instead. I will also use it for my chicken pot pie filling too which is just about the same as this soup base. Butter is always great in these dishes, but chicken fat sets it over the top

I rotate that out with a taco one. i only have those two at this point, I want to get more of them. I am glad you found the channel and hope you find it entertaining and useful

I can't stand when people do that shit, they intentionally drag ass and delay and delay. It is very shady, so I wanted to sort of take a shot at them. It is also a guaranteed way to get me to not sub a channel. I appreciate that you see my intention and purpose with this channel, so happy to have a supporter like yourself

I always appreciate the feedback from someone who knows how hard it is to organize and put this stuff together. I have so much more I want to cover in future videos

Well I am glad you found the channel, I hope you find it useful and helpful. I certainly hope I grow much larger than 500 subs, but it takes time. Thank you for your viewership, and feedback. It means a lot, and welcome aboard

It was very very delicious. I could have seared the outside I suppose, but still very good

well that is really cool to reach people across the pond. Thanks for the feedback, I am glad you're enjoying it. I love to see comments like this. So welcome aboard!!

It is a very good sandwich, the only thing i could have done is sear the outside before slicing it up. that would have been good

I'm piggy backing off of your comment since I don't have the option to make my own for some reason... A roast is any beef/pork that is over roughly 2" thick. Anything less than that is a steak.

well that is certainly good to have that roast reference, I was not aware of that but it make sense. I am unsure what youtube is doing to your commenting, that does bother me though because I want everyone to be able to give their feedback and thoughts.

Glad you enjoyed it, and I always appreciate the engagement and feedback. Got another steak one next, a smoked Tri tip steak made into sandwiches

I am glad I was able to put the video together that gave a good explanation of the mother sauces. That is the whole point of this channel, I saw things left out in other channels before I started this channel. And they know a lot of this stuff, I see it like they're giving me a layup. And I am gonna take it. I intend on covering every topic in this way. I am going to start working on the topic of Ice Cream here soon and I should have that one out sometime this summer

i put it in a place where no one will ever see it

What a dumb fucking place to fight whatever battle it is you're on about. My guy is cooking, not trying take a stand against the inevitable result of unrelated capitalism. Which you most certainly contribute to, making the comment even more of a waste of space.

You voiced your opinion like it matters. Interesting.

I honestly didn't even notice the brand, it was more about pointing out lesser expensive ingredients. I agree that Tyson sucks, and I certainly wish our food supply wasn't completely controlled by monopolistic ultra capitalist cartels. I appreciate the feedback and the click you gave to my video anyway though. I do hope you give the channel a chance in spite of this. The channel is an educational channel, and I try to give very thorough details and explanations with everything I do. I also include history and science segments. I think you might still find something here you will enjoy. I am genuinely trying to make the best and most informative videos I can, and I am getting better and better at this video making thing. Anyway, I still appreciate the feedback.

Underrated for sure, and unfortunately a lot of people ruin the good crispy crust which is the best part

Same here, I will never get tired of it.

I have never thought of that, I am curious to see how that turns out

It is a solid recipe, and the tomato sauce is the same one used in the spaghetti meatball recipe from a few months back. its very versatile, it makes a great pizza sauce too

Well I appreciate your viewership and glad you're finding the information useful. I've been studying food and experimenting with food for a very long time, a lot of trial and a ton of errors have taken place prior to these videos reaching the youtube galaxy

Hey I appreciate the viewership, I hope you find it helpful and practical. I am just trying to get a little better with every video and make them as thorough and as detailed as possible

I thought it turned out ok, I've been making Risotto for a very long time. I don't really know what to say here. I hope that you still give the channel a chance even if you think that particular recipe wasn't to your preference.

It creates a grid, you could cut them on an angle around the circle and bypass one of the cuts but going both ways is easier for most home cooks.

I am really happy to hear you're enjoying these. I will get caught up on yours in the next few days, I am interested in seeing your various interviews and how they evolve the more you do them. This week I am working on putting together a few shorts, I haven't done those yet. And I will have a regular video on Chicken Parmesan up next. So I am working on getting those all ready.

I look forward to seeing your shorts videos. And especially to chick parm. That’s one of my favorite dishes.

Yes and No, I do try to keep some topics in mind that I think will get clicks which is why I've done some grilling/bbq videos lately. A lot of that depends on weather too with outside recipes. I was going to film this one a few weeks back, but it was rainy that day. So i did Spinach Artichoke Dip instead

It's a solid technique for sure. I appreciate your support of the channel and I hope you find the videos useful

I usually do it with my steaks. It works well with chickens and turkeys too to dry the skin and help crisp it up. Without seeing what you're doing, it's hard to tell why your steaks are dry and chewy. Overcooking, and using thinner steaks is what comes to mind. Thicker steaks have a much greater margin for error for sure

It was quite good, definitely more than one meal

Cooking in 2 stages is definitely the way to go with thicker steaks. Direct high heat throughout the process will result in a larger section being well done. I would flip the steak more often though, you want the heat to continually stay evenly diffused throughout the steak. If you flip it once, side 2 is much warmer than side 1 when you go to sear it. so it wont be evenly cooked

Indeed it was, the best way to cook a steak in my opinion. But with this method, you could easily bring it to your own preferred doneness

I am glad you enjoyed the video Sara, I appreciate your continued viewership. I think I am slowly getting better at this thing.

I definitely agree with this. Fresh ones are good, but I don't know that they're worth the effort

that's a good question that I didn't address as well as I could have. I sort of did in the video just prior to that, but the idea is that different stock preparations have different purposes. For example, brown stocks as you mention have the purpose for demi glace and darker sauces. As where white stocks and simple stocks have the purpose in white sauces, veloute sauces, cream soups, and things like that. I think there are a lot of youtubers out there that introduce stocks as basic general purpose stocks, and I would like to provide a distinction and different purposes with each type of preparation. I hope that all makes sense and let me know if you have any more questions on the topic. I am here to help out for sure, thanks for the view and feedback too, I hope you still found something in the video helpful

You could probably just add crab meat to this and have a legit dip. As far as I know, crab dip isnt far from this. Let me know how this turns out for you too, I think you'll enjoy it

Thanks for the feedback, and they we're really good. the Chipotle Sour Cream was my favorite

They were indeed. Thanks for the view and feedback, I am glad you enjoyed the video

That is probably the best idea with those. I can't think of anything that uses an entire can at once. And the tacos were very good, my coworkers enjoyed them

They were quite good, the chipotle sour cream sauce was my favorite one

It's the same cut of meat used for making bacon, it's one of the best cuts there is. Not sure what they were doing in culinary school in the 80s actually. The Jets did have pretty sweet uniforms then though, bringing those back too.

@@foodandcooking101 well, I can tell you’re not of the Latino culture. People of that culture would never approve of bacon in a f*cking taco! That’s like washing your car with dirty water! Make genuine cuisine and MAYBE I’ll consider subscribing.

I have only seen them at mexican stores,that's not to say that they don't exist outside of that though. I didn't do anything with the skin though, I just tossed them. I suppose I could have rendered them into lard, but it wouldn't have yielded very much so I don't know if it's worth the effort

I went to one in Grandview which is close to where I live, but I think all the stores have them. KCK has the best stores

Well I am certainly glad you discovered my channel. His channel is one of my favorite channels, I've definitely tried to take pointers from watching him. I am nowhere near that size, but we all start somewhere. Anyway, glad to see you here and hope you enjoy my videos. I am working on making them better and better every time.