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@MarkOliver-p4i 9 күн бұрын
That's a KitchenAid bowl, I love that machine.
@ArtisanCook 8 күн бұрын
It sure is!
@joesmith7427 9 күн бұрын
FYI--The WHITE LETTERING LOOKS GREAT, THE RED DOESN'T!!
@ArtisanCook 8 күн бұрын
Thanks much for the feedback! That's what I decided too ;)
@the.true.mjdavis 10 күн бұрын
EGG! I need to use EGG! Wonderful!
@ArtisanCook 10 күн бұрын
Egg is the key for the binding ;) Do it! ;)
@ewardmello4255 11 күн бұрын
What a nice grinder !
@ArtisanCook 10 күн бұрын
Thanks! It is the 1HP grinder from Meat! Here is a link. I have been very satisfied with it! www.meatyourmaker.com/process/grinders/1-hp-grinder-22/1159179.html#start=1 However, for the #1 customer support, if I ever needed it, I would purchase one from Waltons.com now, but also the #22 1HP.
@dkanon7173 14 күн бұрын
Looks delicious 😋
@ArtisanCook 14 күн бұрын
Thank you 😋
@alexandermayer2026 14 күн бұрын
If you want a 9” coil, Breville $1600. Whole range with large burners $5,000. In suction is a scam. The hot spot warps my Matfer carbon steel. My cast iron never heats evenly. You are spot on. I just tend to take it further. The powers that be are taking away our gas burners. Gas is the only way to cook omelettes. Portable propane is just fine also. On my gas barbecue gas burner, I cook omelettes well and can do delicate sauces and recipes.
@ArtisanCook 14 күн бұрын
Yep, but the 9" breville coil gives a 5" hotspot, same as this one. 8 in coils give a 4" hotspot. I love the gas best also. Just messing around with induction as a possible truck camping option for windy wet days... Ive got the battery power to support it, fun to try.
@judym.nichols10 15 күн бұрын
Great job on that chicken ',n dumpling soup! To clarify, you pick off the meat then crush the softened bones and add back into your broth? Well done
@ArtisanCook 15 күн бұрын
That is correct, except the bones I just mix up with water, then strain it off back into stock. To get all the marrow etc, but leave all bone out. ;) You don't have to do that with bones, but I have noticed it adds a good bit of flavor, and certainly nutrition.
@dennyo7798 17 күн бұрын
Thanks, that is the similar way that I do hand cut French fries.
@ArtisanCook 17 күн бұрын
Exactly! ;)
@robertkaspert4092 20 күн бұрын
My dad and ma would turn the casting inside out when they were rinsing them out
@ArtisanCook 19 күн бұрын
Interesting, thx! I've read of folks doing that for salami, just short larger diameter ones. The theory was it kept internal fat from bonding to salami, making it hard to peel case off later. Then people also commented that in past, pre-rinsed commercial casing was harder to come by, so folks were using freshly butchered product, and so they needed to do all the rinsing and flushing themselves. So turning it inside out helped for that. Were your folks using fresh casing from recent butchers, and needing to clean it themselves? Or did they learn that way when first starting out? Thx!
@robertkaspert4092 19 күн бұрын
@@ArtisanCook no they used the ones packed in salt, they were old school Hungarians that was awhile ago. I'm 73 that tells you how long ago it was. Have you ever made Hurka. It's made from pigs head,heart.and liver that's cooked then ground then mixed with rice and onions.
@ArtisanCook 19 күн бұрын
I haven't made that, but I do make scrapple, which uses same sort of ingredients but mixed with buckwheat or corn meal, instead of rice. Sounds very similar, Love it!
@wniner8194 21 күн бұрын
Just found your channel. Awesome! I have to try this one for sure! Regards
@ArtisanCook 21 күн бұрын
Hope you enjoy!
@homestead.design 23 күн бұрын
I desperately need to fin the largest hotspot induction I can. I've about given up on these (even expensive models) with a small 4" hotspot, the center burns, the outsides don't even boil on a 10" pan.
@ArtisanCook 23 күн бұрын
I agree! Look in the video description again, I just added one for $115 that I've been sworn is a 6" hotspot, by a guy who watched my video then did the test. I just confirmed iy with him to be sure it actually was 6", not 5".
@Longsnowsm 23 күн бұрын
This video is spot on. The effectiveness of the induction cooktop really is measured by the size of that coil. I was an early adopter of this tech a decade ago and still have that first Duxtop and the coil on that thing is only 4". It will in fact warp pans. I have ruined a fairly expensive carbon steel pan on that cooktop warping it. For cast iron and carbon steel they are not conducive to transfer the heat throughout so the hot spot is literally just above where that coil is. If you are cooking anything the middle of the pan is done or burnt and the outside of the pan doesn't have enough heat to do anything. So you spend your time shuffling stuff around the pan trying to evenly cook it. I now see some are advertising an 8" coil so I am going to give that a try. I see some list a 9" coil, but they are pretty expensive. I would love to see more in depth reviews of these induction cooktops comparing the actual coil size that is heated, how uniform they heat, and how well they control the temps as well as pan size recommendations for them. There really isn't much that is useful out here on KZbin. Yours and a couple of others that have even touched on this topic of the hot spot and what it means for pan size and cooking. We need better info on these cooktops. I am going to try a clad pan also to see if I can get a better spread of the heat. So I am pan shopping at the same time to optimize this setup. I like the induction cooktop, but the information is misleading, missing, and not a lot of people have posted actually living with and cooking on these things. I have been cooking on mine for a long time and just dealing with the significant shortcomings. It is time for that to change. Hopefully the newer 8" coil will change that. The biggest mistake I made starting off was trying to use too much heat. I can turn down the induction cooktop to a much lower setting and control the cooking speed better.
@ArtisanCook 23 күн бұрын
Thx for the comment and watching! I think you will be disappointed by the "8 inch coil", as 100% of these I have looked at it is a marketing scam. The OUTSIDE DIAMETER of the coil is 8" yes, but the HOTSPOT IT MAKES IS JUST 4"! So all the brands are listing "8 in coil!", but it is a meaningless marketing blurb. A 9in coil will generate a hotspot about 5in as I show here, that is the largest I have actually found unfortunately. You are on the right track for a thick bottomed pan to transfer heat, you want a clad pan with an Aluminum or copper core, but a ferrous iron bottom layer! Here are the best ones I have so far found: All-Clad HA1 Hard Anodized... www.amazon.com/dp/B0170TFNXM?ref=ppx_pop_mob_ap_share These have a standard good thick AllClad bottom, but have a special disc on bottom for induction pickup. Work great. Unfortunately the sides are steeper than I like for most pans, makes flipping stuff hard, but these are a good price and for sure work and spread heat!
@judym.nichols10 25 күн бұрын
What a fun event!!!! Very creative cookies for sure,n !
@ArtisanCook 24 күн бұрын
Yes it was! Good times!
@gunterbecker8528 25 күн бұрын
Very good advice and helpful information regarding sausages ❤😊
@ArtisanCook 25 күн бұрын
Glad it was helpful!
@BrianSeymour-n7t Ай бұрын
Would it be possible to get the weights and measurements for the size batch your making in your video. I see your recipe is for 2.2 pounds. Thank you sir
@ArtisanCook Ай бұрын
Yes, sure. I gave the recipe in a standard easy to multiply size, 1 kg or 1000g, to make it easy for you to make any size you want. And in weights, not volume, so that spice amounts are correct and not wildly different depending on spice grind size. Look in the video description for all the written recipe for 1kg. Just multiply the ingredients by whatever you want. 1kg is 2.2 lbs. In the video I made 2.5kg which is 5.5 lbs if you need lbs to visualize it. Reason is, my mixer will only hold 6 lbs and I like to use mixer for easy cleanup. So just multiply everything by 2.5 for that amount, super easy and simple! Now you're not locked into some silly 5lb recipe with teaspoons no one can remotely convert accurately;)
@BrianSeymour-n7t 29 күн бұрын
Thank you sir. So my last question is the 1 percent binder on your recipe of 1000 grams equal 10 grams and 20 grams on sure gel. So to make 5.5 lbs multiply by 2.5@@ArtisanCook
@ArtisanCook 25 күн бұрын
Exactly! Well, almost ;) So 25g of the binder, which IS Walton's SureGel or NDFM. The 2% or 20g on next line is for the acid blend, not the binder. "1% binder, Walton's SureGel or Nonfat Dry Milk 2% Smooth Acid blend, ECA/ELA/trelahose mix"
@BrianSeymour-n7t 23 күн бұрын
Thanks for your help, I worded that wrong on my post. I made this over the weekend and it was delicious. Thanks for recipe.@@ArtisanCook
@ArtisanCook 23 күн бұрын
Glad you tried it and it was good! ;)
@cspitler Ай бұрын
You can take the pan off momentarily to shake or flip but you need to put it back on quickly so it will keep cooking.
@ArtisanCook Ай бұрын
Indeed. But for those used to wok cooking, where the pan is almost always in motion over a flame, constant flipping, induction basically requires abandoning that technique. Have to leave pan still mostly and stir with utensils.
@dennyo7798 Ай бұрын
Dave, did the balsamic flavor come through in the finished dish?
@ArtisanCook Ай бұрын
Hi Denny, thx for watching! Yes, it did. Because I had to "overcook" these so my son could eat, simmering with balsamic and water was a good way, and they pretty much totally soaked up all the balsamic on their fried faces. Made them look much browner and more roasted than they were.
@88KeysIdaho Ай бұрын
Thanks for the info about gloves. Was that first section you cut off (later shown split down the middle), the coppa section used for capocolla ?
@ArtisanCook Ай бұрын
Yes it was. But the coppa is more the bottom side of that big chunk, the way I had it sitting. The top part with the fat cap is a little bit of a separate sheet of muscle that I take off mostly, leaving the more meaty round coppa group. I do that because I like to make "buckboard bacon" from the fat cap part, then make a ham, capicola or cappocola etc, from the bottom part. I think I have a video showing 3 coppas getting cured at once.
@88KeysIdaho Ай бұрын
@@ArtisanCook Thanks for your explanation. I'll check out your other videos. Much appreciated!
@ArtisanCook Ай бұрын
No problem ;)
@EVovchuk Ай бұрын
Thanks for the video. what cut of beef did you use? How much cheese did you use? I personally like mine cheesy so I do 20%. I too dislike collagen casings and prefer natural hog. Did you eat the casing?
@ArtisanCook Ай бұрын
Hi, thx for watching. I think O just used some 80/20 burger I had for these. I see I didn't list cheese amount on the video description recipe, I usually target 20% too. Casings... don't use the red ones for sure! I ended up stripping off the casings, they looked good skinless.
@judym.nichols10 Ай бұрын
I will be making these buggres! Nice video!
@ArtisanCook Ай бұрын
Thx for watching! I like the banana with walnuts best really. 1 or 2 small bananas, 1/3c chopped walnuts. The daughter wants me to make another batch of them RIGHT NOW, they all got et up already! ;)
@waynemcdonald6194 2 ай бұрын
Well Dave that looks great
@ArtisanCook Ай бұрын
Thanks much! It is a very fast and easy way to make bacon or a breakfast ham meat. I cure and smoke both hams and bacon, sometimes for weeks, and this is one of my favorite ways due to speed and ease. You can add a bit of smoke flavoring if you want ;)
@buscemispizza6576 2 ай бұрын
Why is everyone using gram’s insets of ounces !! Just to impress people or something ! Use ounces and pounds dude !!
@ArtisanCook 2 ай бұрын
Because all the required USDA chemical calcs are in parts per million, and I need to convert between liquid volume and weights... all base 10. Ounces are base 16, why would anyone do a calculation with 128, 16, and 8.3 needing to be multiplied, when they could just move a decimal place over 3 instead? Metric is massively easier and less likely to make mistakes.
@bmookbm 8 күн бұрын
Its way easier to use grams, and more accurate
@ArtisanCook 2 күн бұрын
Indeed.
@coloradosunsa 2 ай бұрын
I've got the exact same unit. I've run my big 5 gallon pot on it but I only use it for warming mostly. My induction pots from 1qt to 8 gallons all have a thick layered base that helps to spread the heat a bit outside the 5 in spot. My kitchen IH cooktop has 7, 9 and 12" rings - you get what you pay for for sure.
@ArtisanCook 2 ай бұрын
Nice. Yes, a good thick bottom disc really helps with even heat for induction.
@BigMikeT34 2 ай бұрын
This is the information I've been looking for...a quick way to make my favorite meat snack without having to buy a bunch of equipment to do cold smoke and a curing cabinet! Thank you so much for sharing this! One question if I may and it relates to shelf stability. My understanding is there are a few factors to being able to safely leave this out of the fridge/freezer: using a cure (Cure #1 - check), having lactic acid (ELA-check), cook > 155F (check), and removing moisture (post smoke drying-check). Finally the question, I've read a recommendation for homemade jerky with cure #1 is two weeks shelf stable else refigerate/freeze, is this the same for your's or longer?
@ArtisanCook 2 ай бұрын
Glad you found this helpful! Shelf stability is hard to pin down, because the USDA has different limits for dryness based on acidity, but they don't actually use dryness. What they use is "how much water is available for use by bacteria to grow, vs present but chemically linked up". They measure this by testing the partial pressure of watee vapor, and they use Aw as the units for water available. The cheapest meter I have found to test Aw is $600. On sale today for $400 lol. Anyways, most folks use weight loss during drying to guesstimate a safe Aw. I think I recall 0.85 and below are considered shelf stable. But in salami, with pH less than 5.3, a weight loss of 40% is generally stable, at least for fridge. For me personally, if I am going to leave stuff out of fridge, I go for at least 50% weight loss... but that's not supported by any testing really. If I knew I had acidified sticks down to say 5.0, I might be ok with 40% weight loss like normal salami. But after the effort, I generally don't risk it and just refrigerate. When making sticks and jerky I plan to pack around at room temp, I target 50% weight loss when drying, to guesstimate < 0.85 Aw. Adding salt drops Aw also, so 3% salt gets you to 0.95 Aw, which is why at least 2.5% salt is needed for salami. This video method, for me with my smoker and recipe, gets me to a product I feel is pretty shelf stable. I've been packing them around in vacpack at room temp for 2 weeks before eating, and felt they were perfect. I wouldn't rely on that if I wasn't the guinea pig tester though ;)
@BigMikeT34 2 ай бұрын
@@ArtisanCook Thanks again for sharing all of this - you are a wealth of knowledge! I can't wait to try this out!
@ArtisanCook 2 ай бұрын
You're welcome, thx ;)
@miyojewoltsnasonth2159 3 ай бұрын
6:29 What tool is used to "deflate it"? Could you use a toothpick to deflate it?
@ArtisanCook 3 ай бұрын
That is just a sausage pricker, 3 sharp stainless steel prongs. Like $6. You use it after stuffing to get rid of air bubbles. For fermented things where you don't want to introduce bacteria, these are good as you can sterilize them. However, on something you are about to cook quickly, like this, you can indeed just use anything pointy. Toothpick may not work as the casing is pretty tough and stretchy, but it may. Sometimes I just use a sharp knife tip. Thx for watching!
@miyojewoltsnasonth2159 3 ай бұрын
@@ArtisanCook Many thanks!
@ArtisanCook 3 ай бұрын
Very welcome ;)
@jimmyokeefe1170 3 ай бұрын
annatto powder.???
@ArtisanCook 3 ай бұрын
Yes, annatto and sugar are the two main flavors for "tocino".
@neilg5941 3 ай бұрын
I looked at Marianski's recipe and thought it looked a tad bland as well. I did a bit of digging and found a recipe that is very similar to yours. The difference is a combination of black and white pepper, and the addition of garlic and onion powder. I used a mortar and pestle to give the caraway seeds a coarse grind. This is my first go with the recipe, everything is mixed and resting in the fridge. I'm going to stuff and smoke tomorrow.
@ArtisanCook 3 ай бұрын
Good luck! I thought garlic was not a flavor component for kabanosy, but have since seen some Polish sources for kabanosy variations that do use it. I love kielbasa, so I'm sure I'd like garlic in these also.
@brucesmith7765 3 ай бұрын
Could you also use liquid smoke to save the smoking part
@ArtisanCook 3 ай бұрын
You could... but it will not taste very great. The thing that puts homemade bacon "better" than store, is the great smoke flavor. And you're going to have to cook it to 140 to 145f internal anyways for pathogen lethality treatment, so might as well put some woodchips smoking while you do that. Thx for asking!
@Cbbq 3 ай бұрын
I had been wondering where to find this info…. A big thks
@ArtisanCook 3 ай бұрын
Glad it is helpful, give it a try, much easier than you'd think, great results!
@SAAAlvar-tq3ox 4 ай бұрын
Thank you so much for sharing your process - and the information you added, along with the tweaks for personal tastes, was incredibly helpful! I think I will stop my research here and go try it. I don’t know why, but I feel like yours will be the one that’s the winner. It’s so hard trying to go through all the different recipes and comments - yours is the most comprehensive and genuine. Thanks again!
@ArtisanCook 3 ай бұрын
You are so welcome! I made a ton of tests, this is the one ;)
@KTP12275 4 ай бұрын
nice
@ArtisanCook 4 ай бұрын
Thanks
@KTP12275 3 ай бұрын
@@ArtisanCook funny thing, after I made spam I find out that I can't eat pork or beef
@ArtisanCook 3 ай бұрын
Bummer!
@mmmille24 4 ай бұрын
After you spray down StarSan on your granite countertops? Do you then have to wipe the Star San off? Will that do any damage to the surface? I see you are doing 7g of Star San per 32oz?
@ArtisanCook 4 ай бұрын
You don't have to wipe starsan off. It's selling point for bars and such is that it sterilizes and with no rinse is safe and no taste. Safe on granite, which is about as hard and impervious as you can get. I wouldn't leave it on marble or limestone, which can be affected by the acid. After 60 sec contact, stuff is sterilized... you can wipe it off counters if desired. I usually spray it on granite, wipe it all around, and let it dry off. My ratio is what the bottle recommends for equipment etc
@mmmille24 4 ай бұрын
@@ArtisanCook Thanks. I had contacted the manufacturer and they said, "We do not recommend using the starsan on granite, the starsan can destroy it." I don't know what to make of that.
@ArtisanCook 4 ай бұрын
It's just phosphoric acid mostly.. Granite isn't hurt by acids, which is why folks use it for counters instead of marble.
@Irish-Triplet 4 ай бұрын
Thank you for this!
@ArtisanCook 4 ай бұрын
Glad it was helpful!
@harrybarker1408 5 ай бұрын
143 is safe?
@ArtisanCook 5 ай бұрын
Absolutely. Cooking times for Pathogen Lethality come from the FSIS Cooking Guideline for Meat and Poultry Products, Revised Appendix A. This is the U.S. guide that gives cooking methods and time/temperature tables needed to ensure germs are all killed. Used by Inspectors and Health departments for all commercial operations. Available here: www.fsis.usda.gov/guidelines/2021-0014
@ericl4865 5 ай бұрын
You hit on three things that I will try going forward. 1 - I like the quart bag method you demonstrated - filled/flattened/frozen/zapped/cut to size/fry. 2 - the texture of my prior attempts has been dense - will up the water as you described for my next batch. 3 - I will up the fat content from where I am at to get it closer to your recommended 33.9% (which seems very fatty to me - but worth a try). I will use my KitchenAid meat grinder attachment to test some small batches (gotta love a household appliance with a PTO) before I pull out the LEM Big Bite #8 for the big batches.
@ArtisanCook 5 ай бұрын
Glad there was helpful info for you! I don't always get to 30% fat, usually I just buy the fattiest pork shoulders I can, maybe 25% fat. But JD is definitely that much, and it helps the texture a lot. Good luck!
@BeYob 5 ай бұрын
Wow I did not know how much work you did into researching. Great work , love hearing you had a spreadsheet
@ArtisanCook 5 ай бұрын
Thanks so much!
@WorlTramp 5 ай бұрын
Nice one. I like your turning table … South Africa 🇿🇦
@ArtisanCook 5 ай бұрын
Thanks! Got that at Walmart or Amazon for price of a coffee ;)
@WorlTramp 5 ай бұрын
@@ArtisanCook … what is it called? It certainly looks like a nifty gadget
@ArtisanCook 5 ай бұрын
Just look for a "lazy susan" on Amazon.
@kprowler 5 ай бұрын
Excellent information, as always. Have you considered using a briner bucket for your bacon?
@ArtisanCook 5 ай бұрын
Yes I have. I am assuming you mean the ones with a submersible lid that goes on to keep meat underwater. I did this before with a 5gal bucket, a plate and weight. I feel the large 2 gal ziplock in a 2gal bucket has numerous advantages. 1. the briner buckets are large, more than I want to fit in a fridge. The 2 gal bag fits inside 2gal bucket, keeps it from splashing or leaking, very compact. 2. The sealed bag keeps splashes down, odors from escaping, meat is always submerged, easy to toss around to reposition meat daily, and NO gas is kept inside brine in solution instead of off-gassing. 3. I like to put enough brine to easily cover all meat without jamming it together which inhibits curing. However, I still want to minimize the brine and not waste space. The bag lets me jostle meat around, cover it all, and still use just 1 or 2 L of brine. Hope that covers my reasoning :) Folks who do more at once may like the briner buckets too.
@JustMe-01 6 ай бұрын
I love learning new techniques. thanks for sharing!
@ArtisanCook 6 ай бұрын
Thanks for watching!
@RickJuniorO 6 ай бұрын
I've never cooked a pizza from nothing before! But now I definitely want to try! Making a deep dish would be so cool as I remember trying one in Chicago, but it seems so complicated, haha! My father is well versed in baking, so I'll get his help with the dough. Thank you yet again for a great video and inspiration! We dont have many "Chicago-style deep dish" restaurants around here, haha, so we must make our own!
@ArtisanCook 6 ай бұрын
Thx for the comment! Guess what? I made this together with my Son for his birthday! It was easy and super fun, I think you and your Dad will have a good time trying it! This is a very good dough for deep dish, and will give two maybe 12" ones. My son said he wished we had done one. You'll need the whole sauce amount for one deep dish though, as they use a lot of sauce. So either use a larger can of tomato sauce, or cut dough recipe in half and make one. Good luck, post again if you make it, I'd love to see!
@RickJuniorO 6 ай бұрын
@ArtisanCook Thank you for that extra information, I totally forgot how much sauce goes into one of thoes pies, I will definitely remember that now! Also, happy birthday to your son! My birthday was 3 months back, and my father and I also had a similar celebration, but we made a "Duck à l'orange" inspired by Julia child! She was his favorite American cook, and honestly, my birthdays are more about spending time with him and doing what he enjoys. I hope you two had a great time making thoes pizzas, they looked amazing, and I'll definitely try and post a video or picture on my community page when we finish the pizza! Merci pour tout, encore!
@ArtisanCook 6 ай бұрын
👍
@bowloframen515 6 ай бұрын
What do you do with the rest of the pork Butt after cutting the fat cap off?
@ArtisanCook 6 ай бұрын
Browse around my channel and look at all the other videos of making sausage ;)
@alteredLori 6 ай бұрын
thank you sir, short and to the point! You are amazing!
@ArtisanCook 6 ай бұрын
Thx ;)
@aslamfareed3315 6 ай бұрын
Great stuff. Tqvm for sharing
@ArtisanCook 6 ай бұрын
You are so welcome!
@frankpeter6851 6 ай бұрын
You directed me here from the curing forums. Thank you ...From your new subscriber!!
@ArtisanCook 6 ай бұрын
Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution. Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for. Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!
@frankpeter6851 6 ай бұрын
@@ArtisanCook I definitely can see myself wanting more of your guidance!
@ArtisanCook 6 ай бұрын
👍
@kprowler 6 ай бұрын
Ive worked on this sausage recipe forever. Thank you, going to give this a shot this weekend!
@ArtisanCook 6 ай бұрын
I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!
@jim6682 6 ай бұрын
Great idea Dave not bothering with casings for breakfast sausage. Thanks !!
@ArtisanCook 6 ай бұрын
Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!
@joesmith7427 6 ай бұрын
WHAT GOOD IS THIS VIDEO WITHOUT THE RECIPE MEASUREMENTS? NO GOOD!!
@ArtisanCook 6 ай бұрын
It is in the description, fully written out. That way you can just reference or print. Pretty much every recipe video on youtube has the recipe written in the description, sounds like you didn't know about this...
@erikcchansen3280 4 ай бұрын
Nobody owes you anything, the video is very informative and the measurements are in the description. WHY ARE YOU TYPING IN ALL CAPS?!?
@ArtisanCook 3 ай бұрын
Thx Eric ;)
@jim6682 6 ай бұрын
Another great video Dave !!
@ArtisanCook 6 ай бұрын
Thanks for watching!
@aslamfareed3315 6 ай бұрын
Looks good😊
@ArtisanCook 6 ай бұрын
Thank you 😋
@bloksoulja..2094 6 ай бұрын
Put the corn tortillas in the micro for a couple sec. Enough so they can get soft and not crack Well .wrapping it around hotdog then fry ...thats how its done ..get a bowl of chilibean, boy.. you got a broke mexican dog ..
@ArtisanCook 6 ай бұрын
Good tip!