This looks delicious but I actually like my buns light in color, I feel they are more moist inside...We're talking about sandwich buns here and I'm sorry I used the word moist as I hear a lot of ppl don't like it, which I don't understand why, but I feel for you 🤓

I’ve made two successful loaves so far following this video! The dough was too sticky however and so I sprinkled in more flour and did extra kneading maneuvers to correct it. (I found another video on how to fix wet sticky dough) Today I think I’ll try someone’s note in previous comment to reduce water to 290 for making the dough

I am saying from my heart, your recipes are excellent every time. Share on khal.

I didn't grow up using grams, so if I have to work that damn much converting that s*** then I'll find another recipe.

Looks so good!

Add an egg yolk into the dough

Brian ate more than one taco after his wife had a sample.

My dad would slap me for putting hot steamed food into the fridge 😅

That LMNT drink powder looked interesting, until I noticed it has Stevia in it :(

Cornbread question. Were I to substitute a gluten-free flour do you think it would approach a similar level of goodness of your version? Wife has celiac disease... Looking forward to giving your take on this a shot soon. Thanks!

Hey Bri, I'd appreciate if you made something perishable, you'd let us know the shelf life. How long will that BRITAGA sauce last in the fridge/freezer? Can it be stored on the counter (if so, how long)?

Bro... I love your channel, I'm not embarrassed to say I love you (in a yt chef fan kind of way), but you said "pick-went". Gimme a "pee-kant" (kant like the philosopher) next time. Yous a chef, Frenchie pronuncies are necessary!! Great vid as always. Glad you had a manchego on the board, shit is bomb. I also may straight up throw a party just so I can order all these exact cheeses from Murray's to say I'm very cultured. In completely unrelated news, I told my friend ten puns, hoping one would make her laugh, but unfortunately, no pun in ten did.

You don't make smash burgers in a non stick skillet

no please dont deep fry that... YOU MESSING IT UPP

If you use 80/20 beef you can drain the fat off……or…..do what I think Del Taco does and just add dry masa when the meat is still in the watery phase. Not healthy, but if fat is flavor, it’s effin delish. I think maybe Del Taco is using it as a filler, but the hint of corn is really good. Just don’t want to use too much or it heads in the wrong flavor direction.

Enjoyed the video. Thanks for sharing

Dude, you never let me down. Looks so good I have to try it.

Can you make a poolish fist to add more flavor to crust?

Mom tacos

That's a lot of work, but why not just make flautas?

Boy knows his mayo! Dukes is the only mayo worth using…

WHY DID I EVEN STOP TO WATCH THIS PINK PERSON MAKE MAKE POTATO SALAD 🙄🤮🤮

Can the second crust be frozen? At what point (post 24 hour fridge hangout, assembled, etc) and how would you bake it (if differently)

Chicago thin crust > all other pizza

Just FYI, we've been making these for coming up on a year now. Thank you for a monthly staple in my house. :)

Going to share a little tip my friend told me about years ago. If you are using corn tortillas take them out of the pkg in the morning and lay them out on cooling racks, the kind you would use for cookies or cakes. Don’t overlap the tortillas. Elevate the racks so that air can get underneath, this allows a lot of the moisture to evaporate and they fry much faster and are crunchier and somewhat flaky. This method works especially well if you are making tostadas or chalupas as they are called in some areas. Don’t make the mistake I did in thinking if a little drying is good a lot of drying is better. There’s such a thing as too dry and they don’t fry well. I allow the tortillas to sit out on the racks from morning until I’m ready to make dinner that evening. They come out crisp and tender without over browning because they aren’t in the oil for very long. I hope if you try this method you like it.🌮🌮🌮

Lay top bun off centre otherwise it's doing nothing.

I find it hard to believe anyone is really that dumb they'd smash a burger in the pan without paper on it to stop it sticking to the spatula.

Cheer~~~a rich, creamy soup typically made with shellfish, especially lobster.

More garbage from someone who doesn't know how to cook

That is an amazing chicken salad. Truly delicious. This is my new go-to!

Nothing wrong with St. Louis style! Cracker crust and provel cheese 🤤

🙋🏻‍♀️ could you explain please, what’s the downside of having too strong a flour? As in, when you said that the bread flour is too strong.

So do we have to used aged Parmesan and the other cheese I can’t pronounce because idk

I dont tend to have vodka or cream on hand, i do tend to have sour cream though and use as a sub. Gives you the creaminess with the tang. Might just need to adjust with pasta water

Thx for the hype from Vito & Nick's! How about going to the North Side this time and see how to reproduce a sausage and pepp PAN PIZZA from Pequod's in Morton Grove?

This really didn't work for me. Just a mess at every step. Not my first loaf. Used KA bread flour and SAF instant yeast

레서피 보니 그렇게 어렵지는 않아 보이는 군요 오는 주말에 한번 해봐야 겠네요.

Use a spatula to remove fat. Works much better than a spoon when it is cold.

Those shells look like Flour instead of corn. Still great texturally but different than corn. FYI for Brian. A local spot I go to for those type of shells is Bert's Chuck Wagon. Kinda close to you over on the west side.

This was superb!!!

That has to be the strangest way to make this classic recipe. Sorry Bri. Why not just stick to basics and make a traditional beef broth ? I don't get it. But I guess it works for "different" style content.

That looks delicious but that would feed more like 5 ppl like me. But I'm a fat f%^& 🤪

Has anybody tried with the dashi? I was too afraid it would be fishy so I skipped. I'd be interested to know what others think

Your channel is one of the best things to come from the pandemic. Thank you for sharing your love of food.

Baking T 450F for 30min makes my crust super hard! Any advice? Thanks!

You misspelled chocolatine

bro said bear and i just paused, Broooo your audience has muslim peple too, need a HALAL Recipe

Thie was eaten by Neidermeyer in Twisted Sisters Were Not Gonna take it the extended version!