OK np thanks anyways

Delicious. Do you sell the seeds of these fruit?

right on man, can i make this recipe on my channel and credit you ?

Dig it

Hi, Im a new viewer having only subscribed after your last video. Ive lived in San Diego my whole life and yet your videos are showing me wonderful new places and experiences the county has to offer. I have never forraged for my own food, but your channel is definitely giving me the inspiration to start.

Neato

No potatoes keep producing up just because you hill, they may give a few 3 or 4 inches higher but hardly ever above that unless you plant more potatoes in the hill.

Lol@the chicken wanting more grub

That’s so great!

Nice

Cool Matt

Aproveche!

Stinging nettle soup is OUT OF THIS WORLD!

Awesome video, dude!

Bros surviving the apocalypse

Looks great!! thanks for sharing!

work is ass

gimme a crazy fish recipe

oh yeah buddy

2:39 if you get a net backpack or bag and with the mushrooms in the strawberry containers you could also help the spores to spread while foraging and walking around

Cheese is the real test!

What’s good about that roast beef is that you can slice an early thin and make good cheesesteaks.

You have any tips for cleaning wavy turbans? I left mine with the periostracum on because I was a bit worried about ruining it with acid.

I would kill to live where you do and have the opportunity to just walk along the sea side. I couldn't care less if I found anything, just to be there near the ocean and have that gorgeous area to walk around. I hope you know how truly blessed you are. I live in a brown, dry, ugly, too hot or too cold climate in Canada......nowhere near the ocean......hell....nowhere near any water period. Those are stunning shells you found. Thank you for sharing your adventures.

You need to try and cut meat that is hot for a true review. How does it due on a roast beef dinner.

I tried a cheap slicer just like this one with the round bar in the front. Not a fan. It ended up in the trash and I invested in a 10" slicer with plenty of power. It was underpowered and had a serrated blade just like the one you are using. After using commercial slicers for the better part of 50 years, couldn't stand the cheap slicer. Had to up my game!

I wonder how hard it is to get a replacement blade

Deli roast beef is made from top round. It’s difficult / virtually impossible to get unless you go to an old school butcher shop. If you find it, tell the butcher what you’re going to do with it and ask him to trim out the center part that’s one whole muscle and just sell you this center cut. He should do it for you if he is cool. If you want that brown crust you see on deli roast beef in the store, use Kitchen Bouquet browning sauce. It’s a dark brown liquid that will stain the outside of the meat to look exactly like what you get at the deli. You should be able to buy it locally. Finally, if you ever decide to upgrade slicers, don’t buy one of the all aluminum, professional looking Chinese ones. Look for a good, used American made one (or in my case, I got a great deal on a Berkel slicer made in Italy). Those Chinese slicers are problematic and who knows if you will be able to get parts when you need them.

New Sub! Love the informative yet easy to follow directions. Good pacing as well! Looking forward to more cooking vids 🙌

First, I like that there is no music added to your dialogue track. You mentioned that you make your own mustard. I haven't looked yet, but do you have a video of the process? Sounds like a good idea. The eye round is a great piece of meat. Never made with the intent of having sandwiches, but rather I'd slice it up for dinners (as it's just me, I would plan for 1 meal per uncooked pound). I'd make some brown rice as a side dish. So, I am watching this a month after you posted it, how is it going these days? Still slicing and dicing? I'm gonna subscribe so I can get more info.

Check this shit out!! What a badass

My slicer i got off amazon is the exact same design but under the name of Kalorik

I had to play the beginning over again to make sure I heard you right (vulgar language) lol. That actually was the reason I continued to watch it! Great down to earth video.

Now will it cut tri tip raw or slightly frozen to make even cuts for jerky…..

Neutral oil brushed on the face of blade every now and then keeps er movin’

Cant take you seriously with that man bun

It cuts slices so thin, I couldn't even see them...We're looking at half a millimeter.

Ive had one for over a year. I lightly spray blade and carriage guide rail with cooking spray

I live in Washington, we don't have a wide variety of colorful shells

Careful…those plastic parts that the blade mounts to are crap so don’t push things thru fast or with any pressure. I have one same as yours and a 25 cent part which I can’t seem to find makes it useless.

So if you want your toasted chillies even finer, use a coffee grinder and you can get a really fine powder!

Toasted chili sauce looks amazing I wish I could acquire that recipe!

Have you tried it with a frozen meat yet? Results if so?

Gave you a thumbs down and skipped your video because of the vulgar language.

want to up your tenderness on your roast beef sous vide it takes a lot longer but very easy to do

😂😅🤣😆🤣😅😂

Nice!

Look on restaurant auction sites. Easy to find a Bizerba Deli Slicer for $200-300 instead of the $4,000 when new.

This is awesome! Can’t wait to see it bloom, thanks for sharing.

One of the only KZbin recommendations I appreciated in a long while, I like foraging and mushrooms. Thank you for sharing. And the plating looks fine, better than I can do. I want to say there's too much herbs but I like adding too much herbs to my food so I literally can't judge.