thank you !!!

Thanks for the great tip on the creamy guac.

I just found you on YT. I appreciate the way you explain things and the logical reasons for ingredients, etc. Easy to follow with no nonsense. (Funny I should say that, being nonsensical, myself.) I've subscribed and look forward to viewing more of your vids.Thanks.

FABULOUS Recipe 💖 Gloria Leese

Deeeelicious

Maybe because you never smoked the chicken the soya taste was stronger? am guessing am no expert.

They got that name because they look like the hats the WWI soldiers wore. In fact, the soldiers themselves became to be known as "doughboys," over time. This information came to me as a child from my grandfather, who was in the war. For once, I can't entirely say I care about the accuracy of his statement so long ago. But, he was there. So, I believe him.

With canned fruit for the ice cream do you need to drain the juice from the fruit?

For many years my husband won't eat canned biscuits since I first made then from scratch. As soon as he notices what I'm doing he get really happy.

just read your blog for today - i can hardly wait to hear how that scooter thingie works out - looks like so much fun!!!!!!! And these lego-style kits you are assembling are so detailed - who knew? I’m loving the pics of them that you ar3 sharing with us!!!

Would love a printable recipe for all of your creations!

Oh my gosh thank you for sharing this recipe they look so good, going to make them. All the best.👌👌👍👍

40 dollar's a bottle now

Yes it did

just wanted to say hi - it’s been months since i’ve sent you a friendly hello. I’ve been traveling down and back the east coast to help an elderly woman with a transition to assisted living. I’ve still been enjoying your videos and blogs (really helps with the stress level). Love your glue tips and tricks today. Looking forward to more time home and thus more time to ask about the tomatoes, more legos and political commentary. Until next time….

I have been making link sausage for over 10 years. The price of casings has skyrocketed over the past few years. I would bite the bullet and use the sheep casings as I like that size. I soak my casings overnight and the casing will slide on easier if you have just a bit of sausage sticking out of the tube. Doing that also forces out the unwanted air. Dude cook the eggs in that sausage grease.

Sausage is called bangers in England because when cooking the sausage the casings split and go bang. Or so I was told by a Londoner.

Wow your spices are almost exactly what I use. Have you tried chicken broth instead of water? I call the texture slushy. Natural casings are the best. They require some cleaning and an overnight soak. I don't care what the instructions say. I have been making chicken and pork sausage for years. Your video was excellent. I just need some jalapeno and serrano peppers in mine.

Love that baking dish where did you get it?

I came for the shining look ...just fantastic! Thanks a lot!

Fantastic! Thanks for sharing!

ROCKY POINT!!!!!!!! HEY!!! Born In Westerly! Been there many times, Live In FL now and these people have NO CLUE lol.

I love the simplicity of this recipe. Running out to get the Five Spice.

Hello Dennis! How great to see a new video from you. I hope you are doing well. The shrimp looks very tasty.

Good to see another one of your videos. It's been awhile.

It's 2024 , it looks delicious. You are a legend 👏🎉

I love brussel sprouts also and of course shrimp and I always have 5 spice in the cupboard so I'll have to give this a try! Nice to see you again!

Great video. Always good to see you Dennis.

Yay!!! You're back!!! What a nice surprise to find your video in my subscription feed. Can't wait to make this. Just gotta get the shrimp. ❤😂

Always great to see you Dennis !

Always great to see you, Dennis and I never leave one of your videos without learning something. Thanks for that! Scott

You make me hungry 😋

Five Spice and Garlic Granules get plenty of exercise in my kitchen. Love to see that you use raw shrimp [In parts of the world with less availability, those might be labelled 'King Prawns' and cost a packet]. I used to go shrimp catching in the tidal rock pools on the costal summer home of my grandparents in Ceredigion, a blessing for having had access to 'just caught' shrimp for many years, but a curse having moved away and now only ever get inferior to that. All that said, on the topic of frozen v fresh, well, I recommend FROZEN when it comes to shrimp you aren't catching same day yourself. Why ? Because you can keep them handy and they dont take long to defrost, whereas fresh ones NEED using fast and you'll have to home freeze them anyway otherwise, whereas the trawler cryo/blast frozen ones are MUCH better after defrosting, some frozen are 'torn' [flesh] by the larger crystals formed in slow domestic freezing, so you really have only one choice of texture in your dish [mushy] . I like some bite to a shrimp, a bit like a good beef frank has a 'snap' to it, so, tp the bite at least, does a properly cooked fresh Shrimp / 'King Prawn'. I fully endorse the five spice on Shrimp / Prawn / Langoustine. I like to throw down some granulated garlic and occasional MSG [I don't care what anyone says, it can be pinched into a dish in small quantities, just like any other seasoning, you just need to use it sparingly, because you can't take it back out and like salt/chillis/garlic/lemon juice, things can lift a dish immensely without being unhealthy to speak of, or leave your dish overwhelmed by it/them. Now I watched this, I'm gonna defrost some 'King Prawns' [shhh] and do my own throw down Chinese style shrimp. I used to work in a Chinatown, so have tasted 'authentic' dishes and I'll say, without hesitation, that frozen and dried ingredients can produce excellent results ... in talented hands. I once did a Chow Mein style dish using dried packet noodle and canned Bamboo Shoots, Water Chestnuts, Beansprouts, etc, Jar seasonings [including FIVE SPICE] and left over, skinned, barbequed chicken as protein [from yesterday and 'just' cooked ]. It went down legendarily, because 'we' were MILES out in Scotland's wilderness 'Dark Sky' park [Astronomy/Archaeoastronomy trip] and definitely wouldn't have been able to order a delivery of ANY kind. My point in relation to this upload is, that you can do a FINE job, to your OWN tastes, using long store ingredients and seasonings without breaking the bank and with practice, you might actiually fool folks that the stuff you made must have been an ordered in 'cheat' and I've certainly had the reaction that a camp site Chow Mein [ish] dish, was 'better' than their regular local take away. Some Chinese recipies are very easy to learn, use low cost ingredients and are HEALTHIER for you. @Mobile Home Gourmet, thanks AGAIN, for making me hungry after viewing one of your uploads.

Beautiful cook, perfectly done. Thats a great little grill and the bags of coal from Costco will last well. Glad you had a side of my all time favorite sautéed veggies 😂

Good to see you!🎉🎉🎉

I love brussels sprouts too! Especially with bacon :)

Living next to railways is usually open land, quiet areas. That's a good thing, IMO. Do more videos sir 😅😅😅

I love soup too. I am German, living in the UK and I could not find the frozen packs of cream of spinach here in the UK. So I make it myself. As a kid, we had it with fish fingers and boiled potatoes with some butter and of course creamed spinach. It is so easy to make. I never thought of making a soup with creamed spinach. I will try it.

I made your Baileys Irish Cream. So good! This looks delicious too, I clicked on cuz I like to cook and also live in a mobile home ❤

Hello Dennis! I’ve been watching your videos since the pandemic 2019, and it’s really been such a blessing to watch your videos. You have a very peaceful spirit and I love how you cook! Keep sharing your delicious recipes ❤

Did u ste the Sausages before frying ?

👌 *promo sm*

What kind of oil is it cooked in?

I grew up in the adderandex, upstate, New York and that's what we called them Dough, boys.

Dang! It’s your preference, but I would never drown my wings. Lol. I love broccoli as well. But a fork for the wings? That takes away the fun. You do you my guy. 😎

Cod is good but Haddock is Better

We used to eat the green burritos also. Do you have that recipe?

We used to eat @ Serranitos also

I've been following you for years. You totally got me on your "white trash chicken" recipe (braised chicken). This particular video highlights the knowledge imparted on viewers who are interested in actually cooking. Your method of breaking down a chicken is the best I've seen anywhere, and I watch a lot of videos on this. I've watched stuff from many channels, but you have a way of imparting knowledge that I've never seen elsewhere. We appreciate you.

What brand is that pan? I have a 14 inch one but I want the 16”