Hi Brian, I have made your sourdough recipe a few times now successfully but I notice my dough is always super sticky even after the 2 hrs of proofing What am I doing wrong? My dough temp is usually about 74 and it does rise beautifully and once cooked the crust is crunchy. Maybe this is all ok but I see in your video how your dough is not sticky.

Ima pro chef, I always hated zucchini it was always watery and gross so thanks for the tip

1:15 those two rogue dices of poblano are really messing with my OCD

"Do you have to spend a lot of money..." Honestly? You fuckin' might as well. It's like _shoes._ Don't buy the cheap shit. It'll need to be replaced more often and you'll spend more money over time.

❤That Bro Simple Pizza

❤ That Pizza Simple Happy New Year 2025 I’m Going Start Making Homemade Pizza Dough/Pizza I’m Retired From Work Just Me/Wife ❤ That Way Simple Bro

Very nice video, I just have a few questions. During the maintenance stage you took 25g of starter and added 50g of water and 50g of all purpose flour. So you pitched the rest? After 24 hours the 25g starter with the water and flour will double? Once 24 hours pass do I take only 25g of that and pitch the rest? Thank you in advance Ty

I know you say 40 to 50 minutes. But mine seem to be done at 375 in 35 minutes in the electric oven convection

This dish looks insanely good.

Would be great if you could get a beer buzz too

I hate the ninja jug design… it got gunk in it & the safety latch broke.

No to coconut

OYSTER SAUCE!!

You spelled Chili powder Chile 😅 and the comments about spices really says a lot about you as a chef 😅

Assassina pasta! American style. Add lots of red pepper flakes

But you need to listen for the smoke detector to know when the Marcella Hazan Lemon Chicken recipe is nearly done!

Most of your videos I drop a like within 5 seconds because they thumbnail tells me its gonna be effing delicious! Also I might be weird but I add a slice of cheese to my sloppy joes

Thyme would be my #1, I'm shocked its not on this list. And before the "its a herb not a spice" people start replying to my comment, he included oregano and basil on the list, both of which are herbs.

uhhh salt salt salt salt salt

1:11 my yeast didn't foam at all when added to the beer, it was fresh, I think maybe the beer kills it?

I am surprised it does not cost 50 bucks for a good loaf of sourdough. I am never going to complain about the 7 bucks my local baker charges. A lot of work.A true labor of love.

1:59 suspect hair on dough at about 11 o'clock.

The beans thing is just wrong lol, but I guess fancy kitchens don’t teach you how to cook beans

I could not do without the following additional spiced: bayleaves, mace and cloves for gravies and stocks. Nutmeg to elevate greenbeans, cauliflower and mashed patatoes. Buy them complete and grate when you need it. Koriander seeds, ginger, lemongrass and lime leaves for Asian dishes (the last three are much better when fresh, but that is not always to come by). Rosemary and thyme for French Mediterranean dishes.

I was never a thin crust person. This recipe changed my mind. Made the dough and froze it in balls. Pulled it into the fridge on Wednesday, rolled it out on Friday, and baked the pizzas on Saturday and Sunday. They were divine. I did add some Chicago-style giardiniera .

💯🤩

OH MY GOODNESS!!! This is soooo amazingly good. Even my picky kid loved it and went back for thirds. Wishing now that I didn't half the recipe. No leftovers 😭

I just made this for lunch and it was delicious!! Very straightforward video and I followed along every step of the way. Thank you

Would love the speed scratch series. I do use these kinds of methods now, but would love to see a professionals take on it. The soup looks sooooo good.

They look so good, I'm excited to try them! I noticed that this recipe is very similar your Cinnamon style ones from a few years ago but with some technique differences. Are the differences just to make it easier to do without a stand mixer or is it just a better version of the Cinnamon style recipe? If you have a stand mixer which recipe would you recommend doing? Thanks! P.S I love your videos!!

I love getting inspiration from your recipes. Very informative and detailed with the whole video. Thanks so much. ❤

Brian, I usually never question your recipes, but I should have today. 450F is NOT the same as 230C. Luckily I checked them after 25 minutes, so they're still edible, but I will be baking them at 215C in the future.

Love all this but was kind of dissappointed that you didn't get all amzing fond off the roasting tray when you made that flavorful cooking liquid, seemed like a golden opportunity missed. Any reason you didn't do that?

Your “culinary school” onion dice is lame. I was taught to cut the onion more towards the center on the vertical cuts. That way you don’t need the hard and somewhat unsafe horizontal cuts at all.

After it comes outta dryer mix it with Lemon and cherry peppers

He said 4 tbsp on the description but on the video he just added one guess what I put🤦‍♂️

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Hello, I'm a very amateur baker looking for advice: I bought myself a stand mixer today and I don't really know what it does... I give you example ( I only make pizzas and breads), I have a simple bread recipe that I know it works: -yeast, flour, water, sugar and salt mix together and leave for 30min -stretch and salp, leave for 30 min -stretch and salp, leave for 2h -form bread and bake -eat So to try out my new gadget I'm making bread as we speak and I'm currently on 2h proof step. The only difference for me so far is just mixing the dough (which looks much better from stand mixer). I just blindly follow cooking instructions but I don't really know importance of stretching, kneading, gluten forming (I know gluten is important in bread but I don't understand why is unwanted in cookie dough), recipe says "5g of yeast", I add 10g cuz that's the size a sachet and I can't see the difference . Can I cut corners if I use stand mixer, is it a time saver? I noticed that the dough from stand mixer proofed very quickly. Thank you in advance for all response!

What happened to the sausage? Never used.

Brilliant!

Hello, awesome video. Quick question; the video says pull the roast out of the oven 4 hours before you want to eat it but the instructions say pull it out 4 hours before cooking. Any clarification on which is right? Thanks again

I've been buying high quality jasmine and basmati rice for years. One time I tried to be cheap and bought some regular long grain. It was disgusting. I cannot go back.

I was looking at your recipe and I enjoyed watching your video. I was wondering why do you target 195 degrees for your recipe when collagen breaks sown at 160 degrees and medium cooked beef temperature is considered 145 degrees?

Why in the hell are you adding salt to a dish that contains the beef bouillion? The brand you used contains 30% of the recommended amount of salt per teaspoon and used at least a tablespoon. How about you use less salt and adjust for taste afterwards? And why are you adding olive oil to cook hamburger that is 20% beef fat and sausage that is at least that? Just who are you trying to give a heart attack to?

Oh yes, a white man telling us how few spices we really need 😂😂😂😂😂😂

Making this for NYE! I have celiac and will be using red wine- how much exactly do we use? I don’t think I saw an amount for the wine. I’m assuming same amount as the Guinness? 32 oz? Thanks!!

Oof this is not gyro-gyro is actual pork or chicken meat pieces that have been marinated and roasted on a spit, not mince. The Greek cuisine is the most "butchered" and altered all over the world.

We are avoiding pesticides. Can you do a frugal organic food video?

Charismatic, clearly explained, good, helpful camera work and editing and generous with your time and knowledge. Thankyou!

I made your stuffed shells recipe for a family dinner party. I made an entire box for 6 adults and 2 young kids. It was destroyed, totally gone. Thank you so much for the best family dinner we had in a very long time.