Bruh can't you just make a 1-2 minute video? Fucc

American Chop Suey. Western MA.

They’ll work for house use, but not commercial by any means, It’s kind of like buying a Cabela’s meat grinder, it’s fine if you use it once a year for 50 pounds of deer meat, But everybody knows Hobart Is the king of meat grinders, or any commercial built grinder. When you go into restaurants for table top 120volt mixers I never see KitchenAid’s

This looks absolutely delicious have to try first time watching have to check in more

sharp knife

Any particular reason you don't cut the stem first? Cause that's how I do it. Cut the stem then place the cut-stem area down on the board which makes it easier to cut through the middle. This way also saves an extra cut as you don't need to cut the stem section twice once you've cut down the middle.

I forgot the sugar 2. teas b white sugar

Use eggs vanilla milk cinammo and. nutmeg man you will be amazed a bit of butter melted 2 Table spoon

"nice and easy" this guy hasn't seen my knives

We buy our cabbage pre-cut or shredded in a bag, already washed. It takes up less space in the fridge, and it's a huge time-saver. Zero clean-up and we use only as much as we need from the bag, then return the bag to the fridge. It's worth the extra cost to us. Easy peasy lemon squeezy. I like to mix the red and the green together, and chop it into smaller bits for slaw. Cheers! 😎👍

You really take your time, making something so easy

I've grown cantaloupe in New England. The key is lots of sunshine, heat, and regular watering. I chose a super dry spot in my yard that got continuous sunshine (more than 8 hours) during the growing season. The hardest part is battling squash borers, learn to cut them out of the stems. Don't give up on melon! It can be done!

Wrong

Lets face it Kitchenaid mixers are junk for the serious cook/baker.

I have the KBGV in a beautiful Merlot Red that’s been working flawlessly for 11 years. I descale the unit every three months and clean it every morning. Our older model has two hot plate settings, but it doesn’t adjust the flow rate like the newer models. We brew a full liter every morning, emptying the carafe in two mugs, so I modified the brewer to deactivate the high setting of the hot plate because I didn’t like the mess and smell of any coffee drips burning on the hot plate. If we have family over and want to keep a larger pot warm, I can move the hot plate switch to the warm setting.

Is this tiger king??

barely szn’d = waygu pre seasoned obvious

Just a note: if you add the salt first to the eggs, they blend better.

You know what prevents the water from evaporating? Oil. Don't add oil. Just throw the ground beef in there when the pan just starts to smoke. If using 80/20 or 85/15, that's plenty of fat, you don't need to add oil first. Let the water come out, it will evaporate much quicker without the added oil. Then once most of the water is gone, you can add oil to help with the browning process.

Thanks man! My Son is going to be surprised when I cook his favorite breakfast!

Imo best method for cooking ground beef hands down

I was gonna take it but it’s too expensive for me 🙁

Try a little vanilla in your mix. Just a heads-up.

its called french toat becouse Americans named it that after French immigrants popularized the dishAmericans named it that after French immigrants popularized the dish

Like someone else said, have had the oven for months, hadn't really ventured outside of the standard bake/toast type stuff🫣 Tried this, simple, to the point and they came out good👍🏼 Just pissed I have nothing to post that can get me some change randomly sent my way😂

Let is bro… wait, what? I didn’t quite catch that. Ohhhhh.. BROWN. Got it.

In the 🏴󠁧󠁢󠁳󠁣󠁴󠁿 we have the same similar one in the uk it’s named Sage Smart Oven Air Fryer Stainless Steel Countertop I’ve done pizza in my for the first time yesterday on arrival. I hope the toast is as good as you say 👍

Thanks. Much appreciated. Great hat. ✨♾️

Love it!

Using a gas stove is key too like you are, since electric usually doesn’t produce enough heat to get over that boiling phase unless you have a $1500 induction stovetop

Actually, in all reality, when you "brown" the egg, you've burned it. Some people prefer that, but i prefer a nice fluffy smooth omelet and in order to achieve that , you have to cook it low and slow in a small pan and not touch it, no pulling , no moving, just low heat and dont touch until the egg is mostly formed but still wet, remember, eggs still cook even on your plate off of heat so if you "brown" it , its still cooking even when you remove it from heat and it will taste burned and have a weird grainy texture

I usually eat 6 slices. You can thicken up your maple syrup by putting your pure maple syrup into a sauce pan bring it to a boil then reduce the temperature to a very slow simmer and keep stirring until it reduces to the desired thickness. Doing this your syrup will intensify in flavor and sweetness.

What I was brought to understand it was named after the owner of a place called French's Bar and Grill the man who invented them.

I don't get people who cut and throw away the skin. the skin has a nice tart taste to it that contrasts well with the fruit.

The Bob Ross of slicing thank you

Watching this because I have to cut one for my homecare job lol

With all the words in the way then the camera changing it covered what he was doing. 👎🏻

10 min and never once mentions what heat he set the stove at lol

I have one In red It Is much better kitchen aid kind of rips your dough the Ankarsrum kneads the dough gently this machine Is great I will never go back to a kitchen aid this mixer Is a tank very good quality.

Lasagna is always good in every course of the day even breakfast

Two thinks I learned with this video. 1. Cut the union in half from stem to the root and not right through. 2. Leave the root until you slide or cut the union in small pieces. Today I will try this technique. Thanks!

Really helpful

This looks a lot bigger than the UK version

Are any of the pieces that the hot water run through made of plastic?

You got shell shocked! Ha, ha,

If no one has answered your Question in "4 Years" of this Video being Posted: Why is French Toast called "French Toast" / is, Because it was popularized in America by French immigrants.

1970s staple in our house in Western Mass. Salt the beef! Important !!

Thank you ;)

Whats the point washing the peel?

Can't wait to try this tomorrow here in Texas. Winter is coming and I'll be ready with this delicious recipe. I never thought of just doing mashed potatoes with pot roast on the side. That looks like a great delicious idea. Thank you so much!