SUCH a helpful video!! I love the way you explain things in a very approachable way. Thank you so much for posting this!
@mr.strange4984 күн бұрын
here before you have 500 subs,
@foodandcooking1013 күн бұрын
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
@sara-aflavorjournal92604 күн бұрын
That's a hell of a good looking sandwich!
@foodandcooking1013 күн бұрын
It was very very delicious. I could have seared the outside I suppose, but still very good
@janetnicholson50015 күн бұрын
Thanks from the UK. I love your concise format. New subscriber!
@foodandcooking1015 күн бұрын
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!!
@liferewiredpodcast6 күн бұрын
Oh my goodness this looks awesome.
@foodandcooking1015 күн бұрын
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
@onedelish7 күн бұрын
yunnny nice !
@chris_favreau6 күн бұрын
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.
@foodandcooking1015 күн бұрын
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.
@liferewiredpodcast11 күн бұрын
Another awesome video! Very well done
@foodandcooking10110 күн бұрын
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
@ClarionMumbler12 күн бұрын
For me, this might be the most helpful video you've made so far. I've always avoided french cuisine/mother sauces, etc, because it has always come off as stuffy, overly complicated and inaccessible. The is the most newbie-friendly and accessible take on the subject i think i've seen on YT so far. So good job and thanks!
@foodandcooking10110 күн бұрын
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
@dylanmcneely311613 күн бұрын
The star!
@foodandcooking10110 күн бұрын
i put it in a place where no one will ever see it
@BossCrunk18 күн бұрын
Lost me at Tyson. Wouldn't feed it to my dog.
@brandonlee94z18 күн бұрын
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.
@jessicastory284018 күн бұрын
You voiced your opinion like it matters. Interesting.
@foodandcooking10117 күн бұрын
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.
@gregmiller403419 күн бұрын
Looks really good, well done! A classic dish too!
@foodandcooking10117 күн бұрын
Underrated for sure, and unfortunately a lot of people ruin the good crispy crust which is the best part
@melissastory908719 күн бұрын
I LOVE Chicken Parmesan. 1 of my fav’s
@foodandcooking10117 күн бұрын
Same here, I will never get tired of it.
@scpatl4now19 күн бұрын
Here is a tip/variation on this. I don't know who did it first in my family, but I use Matzoh Meal instead of bread crumbs. It's not as heavy of a breading and I think it makes the whole thing better. You should try it sometime.
@foodandcooking10117 күн бұрын
I have never thought of that, I am curious to see how that turns out
@liferewiredpodcast20 күн бұрын
I can’t wait to try this.
@foodandcooking10117 күн бұрын
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
@josephgardner89520 күн бұрын
Finally, someone who says it like it is!! Thank you
@foodandcooking10120 күн бұрын
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
@fransenmusic21 күн бұрын
Hi! Im the guy who was wearing the red chef jacket , cleaning the deli hot case at the Chopper. I've checked out a few of your videos now. Great stuff! Tim
@foodandcooking10120 күн бұрын
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
@claudebougie672223 күн бұрын
Too liquid.
@foodandcooking10122 күн бұрын
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.
@rckli25 күн бұрын
Why are you doing horizontal cuts ? 😂
@foodandcooking10125 күн бұрын
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.
@liferewiredpodcast25 күн бұрын
Maybe for Halloween I wouldn't mind making a turdscuit. LOL that was hilarious. But seriously, this looks simply enough that I can do this. I love your videos. Keep them coming.
@foodandcooking10125 күн бұрын
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.
@liferewiredpodcast25 күн бұрын
I look forward to seeing your shorts videos. And especially to chick parm. That’s one of my favorite dishes.
@ClarionMumbler27 күн бұрын
Do you have a rhyme or reason for how you pick your video topics?
@foodandcooking10126 күн бұрын
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
@philreusswig27 күн бұрын
That looks sooo good! Going to try the air dry method on my next steaks!
@foodandcooking10126 күн бұрын
It's a solid technique for sure. I appreciate your support of the channel and I hope you find the videos useful
@liferewiredpodcast27 күн бұрын
Doe's the air dry method also work if I want to just grill a regular steak? Every time I grill a steak it is always dry and chewy, even if I buy a decent cut of meat.
@foodandcooking10126 күн бұрын
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
@gregmiller403428 күн бұрын
Massive steak! Looks delicious!
@foodandcooking10126 күн бұрын
It was quite good, definitely more than one meal
@scpatl4now28 күн бұрын
I've never made a tomahawk ribeye, but when I cook a porterhouse or regular ribeye, I like to use cast iron get it really hot and get a good crust on each side...usually 4-5 mins each side...more depending on how thick. I might try the oven method next time, but that looks like it would be really good for thick cuts.
@foodandcooking10126 күн бұрын
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
@dylanmcneely311628 күн бұрын
Medium rare. Respect.
@foodandcooking10126 күн бұрын
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
@sara-aflavorjournal9260Ай бұрын
This looks fantastic! And super informative as always!
@foodandcooking101Ай бұрын
I am glad you enjoyed the video Sara, I appreciate your continued viewership. I think I am slowly getting better at this thing.
@ClarionMumblerАй бұрын
I will die on this hill: unless you're trying to make a point; canned artichoke hearts are the way to go. Otherwise, it is all vanity. :p
@foodandcooking10126 күн бұрын
I definitely agree with this. Fresh ones are good, but I don't know that they're worth the effort
@fredsmith3001Ай бұрын
Why not roast the chicken parts until golden brown to intensify the flavor?
@foodandcooking101Ай бұрын
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
@scpatl4nowАй бұрын
This is something I really like, but never think to make at home. There was a place I used to work that made a crab dip for catering that was very similar to this, but I don't remember all the ingredients. They would make that along with the spinach and artichoke dip. I'm going to try this sometime soon.
@foodandcooking101Ай бұрын
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
@sara-aflavorjournal9260Ай бұрын
These look awesome!! I love the different toppings / salsa options.
@foodandcooking101Ай бұрын
Thanks for the feedback, and they we're really good. the Chipotle Sour Cream was my favorite
@onedelishАй бұрын
yummy !
@foodandcooking101Ай бұрын
They were indeed. Thanks for the view and feedback, I am glad you enjoyed the video
@cindyms.1237Ай бұрын
I always just buy the chipotle in the blue can and make a puree out of it in my food processor. I always have leftovers in my freezer. Those tacos look delicious
@foodandcooking101Ай бұрын
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
@gregmiller4034Ай бұрын
Those tacos look amazing!
@foodandcooking101Ай бұрын
They were quite good, the chipotle sour cream sauce was my favorite one
@AlohajoeyyyАй бұрын
Who the f*** puts pork belly in a f*cking taco. What were they teaching in culinary school in the 80’s my goodness
@foodandcooking101Ай бұрын
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.
@AlohajoeyyyАй бұрын
@@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.
@ClarionMumblerАй бұрын
I don't think i've ever seen Chipotles pre-diced before. I will definitely keep an eye out for that. You said you removed the skin before cooking the meat. Did you do anything interesting with it?
@foodandcooking101Ай бұрын
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
@leonardoortiz9292Ай бұрын
Which Mexican store did you go to?
@foodandcooking101Ай бұрын
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
@cindyms.1237Ай бұрын
I just found you today from a comment you left on Brian Lagerstrom's channel.
@foodandcooking101Ай бұрын
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.
@user-cb5jb8jg4xАй бұрын
I cannot wait for my brother to try this recipe. He has the smoker I don’t. 😅
@foodandcooking101Ай бұрын
It is specifically geared for the inexpensive smoker, but building and maintaining the fire is the same for all offset smokers. Let me know how they turn out for you
@dylanmcneely3116Ай бұрын
About time you took a bite.
@foodandcooking101Ай бұрын
Perhaps I will do this again in future videos
@gregmiller4034Ай бұрын
The end of the video made me laugh!!! Those ribs looked delicious!
@foodandcooking101Ай бұрын
I am glad you enjoyed the last part of the video, that was kinda spontaneous.
@ClarionMumblerАй бұрын
Even though the rib tip info is completely logical, it was sorta cool to learn. I never knew the specific origin of the terminology. I suppose that explains why I'm always ordering tips when I'm in KC. Arthur Bryant's tends to be a favorite of ours. The next time i'm down for a Sporting game, i'll make sure to appreciate the local fare just a bit more. Cheers!
@foodandcooking101Ай бұрын
There is a place called Jones BBQ not far from the Sporting KC stadium. Very small operation, so they're only open until 3 on most days and there is no dining room. Only a few outdoor picnic tables, but their food is amazing. If you haven't been there, I strongly recommend it.
@ClarionMumblerАй бұрын
@@foodandcooking101 noted and thank you!
@bcwoodsnvАй бұрын
Looks amazing!
@foodandcooking101Ай бұрын
thank you. i am going to be doing a far amount of grilling/bbq recipes over the next few months
@leonardoortiz9292Ай бұрын
Finally!
@foodandcooking101Ай бұрын
a bbq recipe? It is that time of year, and I am going to do a bunch of them over the next few months
@chefshanespencer2 ай бұрын
Nice video bro! Keep em coming!
@foodandcooking1012 ай бұрын
hey I appreciate the viewership and feedback. I am trying to get better every time
@chefshanespencer2 ай бұрын
@@foodandcooking101 same!
@jakebuck46942 ай бұрын
Great video mate
@foodandcooking1012 ай бұрын
Hey I appreciate the feedback. It is a lot of work, but seeing that people enjoy it makes it worth it
@ClarionMumbler2 ай бұрын
I'm always saddened when you drop a no pocket pen video. :( I agree with you RE: pepper in the gravy. there is no such thing as too much.
@foodandcooking1012 ай бұрын
Ya sometimes I forget to include them, it gets kind of hectic while setting everything up. I need to remember because it is an important part of the look. Not sure if you are familiar with the angry video game nerd, but the pens are definitely inspired by his skits. Even though that channel isn't as good as it used to be, the older stuff was amazing
@ClarionMumbler2 ай бұрын
Maybe the pens shouldn't be the ultimate consideration in video production, just the penultimate consideration
@allyderaaf1292 ай бұрын
By far the best biscuit I’ve ever made ❤
@foodandcooking1012 ай бұрын
It is a good recipe, and thanks for the feedback. I am glad you enjoy the video, and I appreciate your viewership
@user-nj1rn3qq2p2 ай бұрын
I’m still learning
@foodandcooking1012 ай бұрын
Well I hope you find this channel helpful while you learn more more about food. The cool thing is that the learning never stops, there is always something new to look into and discover. Thanks for the viewership, I appreciate it and hope you stick around and watch more
@ClarionMumbler2 ай бұрын
I like the way you swear in your videos. Even though you do it semi-regularly, it always catches me off guard.
@foodandcooking1012 ай бұрын
I like to work it in for sure, but if I do it too much it loses its comedic value. I also want to keep the channel as an educational channel mainly, so I dont think constant swearing is best for that. I am glad to see people enjoying it, and thanks for your viewership