excellent video. I'm definitely gonna try those little potatoes next time.

Would love a NY/NJ health salad recipe.

I add leftover broiled salmon fillets to mine too....mmmmmm!

I live in a suburb of Indianapolis. Our only grocery options are big box: Walmart, Kroger, Meijer, Target. The only imported Italian tomatoes are Cento. Domestics are Hunts, Muir Glen, Dellalo, Contadina and a Hoosier grown and canned, Red Gold. Cento and Muir Glen are most expensive and Red Gold is least. My marinara is the same except I have to rely on refrigerated, basil in a tube when fresh isn't good. Our best is the local Red Gold. Their products especially with the price are outstanding. Their other products like salsa and ketchup are superior to all and prices are much better. I couldn't justify buying the others.

That looked good

Love it! New subscriber.

I made this last night and it is fantastic!!!! Tastes 100% deli made delicious!!!

I can look and see it’s dry. I would never want my tuna like a deli. I make it my way and sugar is never put in tuna and neither is crackers or bread crumbs. I learned something today. Something’s I already knew.

How about a melt on rye bread with muenster cheese!

I use half and half not for the calories but because its way cheaper than heavy cream.

Hey Jim, just a thought, since you mentioned the DeCecco pasta brand specifically. Ever think of reaching out to your viewers who have gluten issues? I don't know if DeCecco pasta is made in Italy - if so, that's a good thing (better quality wheat.) But my wife is gluten-sensitive and so we went looking for non-wheat alternatives. (HERESY! - I know, but stay with me.) After several non-starters, we heard a radio piece from Bon Appétit where they talked about a new brand we hadn't yet heard of; Jovial. If you have already tried it, you can tune out right now. If NOT, you should check it out. The company was founded by a husband & wife, he's Italian (like *really* Italian) and she was raising a gluten-sensitive daughter. They tried all kinds of ingredients / methods until coming up with something that met their standards. We like it as well as any premium Italian pasta we've tried. Made in Italy (or was, last I checked) using bronze dies, which apparently is key to the right texture for holding onto sauce. There's a very interesting podcast on How I Made This (NPR) about their whole story.

Quit picking on James 🙂

Since they are from Louisiana, I followed the Duck Dynasty recipe for Jambalaya. Basically the same as this one, but the only difference is once you have everything in the pot (except the rice) bring to a boil, take off the heat and add the rice. Stir the pot every 3 minutes 10 times. Turned out great!!!

Sorry, but Dukes is much better.

ok i have been omiting the celery ? but will add it now, nice, and heaven forbid we use anything besides Hellmans Mayo, LOL

chicken salad is a favorite, ok , lets learn something new ?

The base looks a bit too doughy

after watching for 3 minutes i realized this guy knows how to make good stuff, LOL so i subbed and liked.

Worsteshire is just "wooster" have those consonants are just for show.

No cheese ?

Beau Monde from Spice Islands is my secret ingredient ❤

Ever since I moved off of Long Island I cannot find a place that makes a good deli style chicken cutlet on a roll, lettuce, tomato and mayo. You’d think it would simple but delis are non existent by me and the sandwich shops just don’t do it NY deli style.

This might be my favorite sandwich but I'm on a six day fast right now and this is driving me crazy. Looks soooo good!

Good call on the granite counter- never never NEVER stand or sit on the thin strip at the front of a sink!

I just made this and family loved it. It was very creamy and delicious 😋

Made It! Saving the recipe. But it makes WAY too much for 1 person. In future I'll halve the recipe... I wonder if it freezes? hmmm

So glad S&F showed us how it's done. Hopefully S&F will get around to making PB&J soon. I'm sure there are many folks that struggle with the exact amount of PB to jelly and how to wrap it for presentation.

I'm sorry but how are you so thin?? Damn those good Italian genes

For that classic NYC flavor, it should be mixed by an ungloved hand attached to the thick, hairy forearm, in a 5-gallon bucket...

Dukes

Hellmann's is OUT. NG. changed the recipe, it's not as thick or tasty as it once was. DUKES is the new king. Also Hellmann's single serve packets are an industry rip off by design. The don't tear properly causing you to falsely "use more" were it just forces the client to buy more.

I will make this for sure

Nice to see a good mannered kid not playing video games 😊

You forgot the bacon, lettuce and tomatoes 😢 B.E.L.T. 😊 (get it?)BLT with eggs😂

Green olives are awesome on tuna salad 😊

Does it taste just as good without the onions?

Honestly, tuna and cheese do NOT match at all...apart from that the recipe sounds quite good.

I halved the recipe because the original was too much for one person. Nevertheless, this is best egg salad I have ever eaten. Better even than my grandmother's, and that's a pretty high bar. It's my new go-to recipe.

This is one of my top five favorite recipes. Except I just make a regular steak like New York strip for rib eye. I've been using Gordon Ramsay's recipe, put this version also looks good I have to try it.

I've used baby carrots and included diced potatos. Comes out delish.

In NH its Helmans ONLY!

I'll never understand why people need "tricks" for peeling eggs... My mom taught me already as a young girl that it is important to put the boiled eggs right away in very cold water. No "trick" needed. Take the egg and smash it slightly on the board and push a bit while slightly rolling. Egg peels in almost one piece. What YOU need is a trick to "destroy" your eggs for the salad. Not cutting each egg painfully with a knife...😂...and then mash all if it additionally with a fork. I have a potato masher with 5/16" inch (7 or 8mm) square holes. Put the peeled eggs in the bowl. Put the potato masher gently to work. Takes only a few SECONDS💥 Scored that masher (made in Japan) many years ago in a thrift store. Was brand new, it's one of the most used tools in my kitchen. Nice video!

You rock! Your family rocks! And your food is amazing!

My family always made very delicious Salisbury steak as well as Swiss steak. My dad was a fantastic cook…..

I peel my eggs with a spoon and never have any problem and it’s quick

James, I loved this episode for a lot of reasons. You guys resonate with me. I almost never get soup right when I make it. I have even resorted to soup mixes on occasion and never get the same results twice. My grandson is my taste tester, and when he was 4 he had a discerning palate even then, and when the chicken noodle soup didn’t taste right he would describe the taste as “dusty”, which cracked me up because honestly, it was spot on to describe it that way. Ever onward, it’s always worth trying make a great soup, a great dinner, all with love.

Yeah... Gotta go more economical thanks to Bidenomics. Trump 2024! 🇺🇸

This is MOST delicious!! The white pepper and grated onion take it up to the next level. Born and raised on Long Island ...living in the Pacific Northwest now. Your channel is my go to for comfort food. Thanks so much!

I just ate some crappy fast food for lunch then started watching this video, and now I'm questioning all of my life decisions...

wait you forgot the paprika on the egg salad.