How to Make Bottom Round Roast Beef with Zip-Style Sauce and Almond Boneless Chicken

Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce. Next, equipment expert Adam Ried reveals his top pick for measuring spoons. Finally, test cook Christie Morrison makes host Bridget Lancaster a regional favorite Almond Boneless Chicken.
Get the recipe for Bottom Round Roast Beef with Zip-Style Sauce:
cooks.io/3wK7F9f
Get the recipe for Almond Boneless Chicken: cooks.io/36wHUhK
Buy our winning measuring spoons: amzn.to/3ihIaXF
Buy our winning baking sheet: cooks.io/2OTFRd8
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[@kateswelstad7281]

I moved from MI to CA and was so surprised nobody had ever heard of almond boneless chicken. It was my favorite! So nice to see it being appreciated.

[@richardkandle4289]

Hello Beautiful how are you doing today hope you and your family are keeping safe in this pandemic

[@harrythompson8135]

Hi kate

[@MrSloppyLoppy]

Wow, I'm not going to lie, this zip style sauce recipe that I looked up and watched here has been something I honed on my own. Didn't know this was an actual recipe that was created. Not hardto figure it out but love the garlic in my meat then a nice hard coating. This recipe just makes sense. Never knew about the history or existed really. Thanks everyone and thank you for the history and wonderful conversations you try to keep. I'm sure y'all are more lively off camera!!

[@paulwagner688]

The way I do it is to take the butter and create a compound butter with the herbs and pepper, slather it on the meat, salt it, then hit it in a 525 degree oven for 5 minutes times the exact weight of the meat, rounding up to the next minute. Then when that time is reached, turn the oven off and walk away from the oven for 2 hours. The meat is rested and perfectly medium and ready to slice.

[@radianttadpole6363]

As a relocated Detroiter, I have missed almond boneless chicken for over 40 years. Thank you so much for this recipe!!!

[@Leguminator]

I would like a calendar with twelve months of recipes and advice with Bryan and Dan, pleaseandthankyou.

[@amandablack416]

I'm from upstate SC and my local Chinese restaurant has ABC on their menu. I have never ordered it, but now I will.

[@dianajones8598]

Hi 🙋 from East Tennessee USA 🇺🇸 I've been watching Cook's Country and American Test kitchen ever since it came on PBS. Thank you all for inspiring me all these years! 🙋👏👏👏🍜🍝🥘🍪🍰🥧🍮🥕🧅🥔🌶️🍖

[@claudia1423]

🙋 Diana! I lived in Kingsport way back in the 1960s. Moved there from 🇨🇦 when I married a local (Kingsport Press). I met him when visiting my sister whose husband was a chemist who worked for Eastman Kodak. Had to learn how to make country ham & red-eye gravy, chicken & dumplings, & green beans cooked for hours-not briefly as in French cooking. Sweetest people in the world there. Back in 🇨🇦 now, a widow, but so many great memories, including the food ❤️!

[@dianajones8598]

@@claudia1423 thank you for the lovely compliment. it is nice here to live here; so peaceful, and the people are wonderful. good old down home Country cooking and Country charm. I've been several times to Canada to Niagara falls in the Canadian side and it's lovely there too. Thank you so much for sharing. Enjoy the rest of your week! 🙋🇺🇸❤️🌞

[@allieyates557]

I'm in East TN too! Chattanooga area 😊

[@dr.stacey7283]

ATK y’all are just wonderful! I look forward to making both of these! Making Croque Monsieurs tonight and will give that a review. You all continue to give wonderful ideas. I’ll also be ordering the measuring spoons. I need a new set. Thank you ATK ❤️

[@seriouslyreally5413]

45yrs of baking and I've learn this much: haven't found a tablespoon that fits in a spice jar. Its hard to find a set that has a 1/8teaspoon anymore. Most metal sets the handles are thin and get bent when scooping out thick ingredients like peanut butter, honey, brown sugar. All of the plastic measuring spoons and cups lose their painted markings in the dishwasher, some even with a plastic scrubber when hand washed. Spoons that snap or slide clip together instead of using a key ring come unclipped and get lost in the gaget drawer. I buy measuring spoon often to replace the failures (and measuring cup sets too) and donate the failures to my potting bench for measuring out plant food and supplements for my garden. (All non-food use household measuring devices should be clearly marked in bold indelible ink or etched with Dremel tool as such and NEVER be used for food again)

[@joycej9415]

I love those magnetic ones. I have been cooking 58 years.They have between sizes like 1/2 T and a 3/4 tsp. And the 1/8 tsp. The spoons fit in Spice jars. I do hand wash mine and still love them 2 years later. Found on Amazon. Agreed on the garden use

[@wastrelway3226]

Not to be a killjoy, but just pour salt etc. in your hand and get the hang of estimating the amount. For a stick of butter, if you want a teaspoon, cut off *about* 3/8 of an inch. If you are off by a bit, it doesn't matter. A tablespoon is about an inch -- 9/8 of an inch to be *imprecise* but it doesn't matter.

[@kenmore01]

Agreed. The complaint about the tablespoon not fitting into the spice jar is lame and they knew it. No tablespoon measures fit into spice jars. Can't seem to fit 1/4C measuring cups in there either!

[@kareninalabama]

I've had no trouble finding different sets of measuring spoons with a tablespoon that fits into spice jars, including the Cuispro set. It's not that difficult; standard spice jars are 2 inches in diameter, so if you ensure the width of the tablespoon is no more than 1.5 inches, it will fit. And there are numerous sets out there with elongated bowls specifically designed to fit into spice jars. That's the input of my 50 years of baking and cooking, not that it matters. What really matters in this case is math and common sense.

[@eatbolt42]

I never knew it was such a regional dish (grew up in Grand Rapids, MI and used to get it all the time)

[@susansparke3462]

I was born and raised and still live in Central California, (born in Fresno and raised and living in Madera specifically) and I've never heard of either of these two featured recipes with the Zip-Style Sauce nor the Almond Boneless Chicken. It's nice to see recipes that the rest of the country enjoys!!!

[@dougpettey7144]

Wow! Yes! To everything in this episode! Thank You!

[@marzsit9833]

almond fried chicken is also very common in the northwest, washington, oregon and idaho. also common in hawaii. the restaurants that serve it are chinese-american and not pure chinese cuisine. there are 6 restaurants in my immediate area that serve it along with egg foo yung and chow mein with crispy noodles.

[@marie007]

Great recipe for roast beef, easy to follow, not too many ingredients and it came out delicious!

[@paulseale8409]

These guys are so good!!!!!!!

[@marjglin]

I like herb crusted roasts but my absolute favorite is to use Montreal Steak Seasoning with a little oil if a very lean piece of meat. Makes the most delicious crust on the outside served with pan gravy.

[@marilynsnider8183]

Both of them look very good. Am dying to try them.

[@SG-si1sx]

It looks delicious I'm ready for almond chicken now.

[@bradcondray3488]

Adding the chicken to my tbc(to be cooked ) list. Thanks

[@bubba1343]

Love your program.👍👍

[@Shekeba79]

Looks so yummy. The Almond Boneless Chicken reminds me of Katsu🐔🥬

[@travissimpson7061]

I have made horrible mistakes with the bottom round roast. I didn't salt it and let it season before I cooked it. I cooked it and then sliced into it without letting it rest. And I didn't temp it while it cooked.. Of course these mistakes were made before I discovered ATK & CC. Now I know what to do. Thanks Brian & Julia😊

[@dgreenin408]

Looks good.

[@nycgweed]

Will definitivamente make these 2 dishes

[@laughinoutloud2006]

I had this many times in Detroit. I moved to Tampa Bay and there is a restaurant called Detroit Coney Island that serves the ABC on Sundays! Wonderful, and imported from Detroit!

[@denisenilsson1366]

That CHICKEN! It looks so good, I almost licked my phone screen!

[@daveh7720]

I first had almond boneless chicken in Columbus, Ohio too. The best was at the Mark Pi's China Gate restaurants, but I believe they're closed now. They served it on a bed of shredded Chinese cabbage. Some other restaurants call it war su gai, and less, um, "elegant" places used walnuts instead of almonds. But for real ABC it's got to be almonds!

[@patkern185]

Definitely a must try! I'll be making this with cream of spinach the way my Grandmother and Mom taught me. Yum!

[@richardkandle4289]

Hello Beautiful how are you doing today hope you and your family are keeping safe in this pandemic

[@harrythompson8135]

Hello pat mear

[@vanessaprovost1112]

Omg that chicken looks fenomenal 😋😋

[@aminakhan7576]

Phenomenal

[@mamieanding5691]

Well done, no pink, no blood.

[@kareninalabama]

This is definitely not the best cut for you then, unless you like shoe leather.

[@allythearts5439]

😮 id love to make that

[@floief]

I've got to make that chicken. The sauce looks a bit like the sauce I make to put in my sauteed cabbage side dish for family meals. I love Almond Chicken and I think it's the Iceberg lettuce that makes the dish.

[@lemumbaimasala]

Omg! Drooling! That roast beef looks sooo good. What temps to cook it on and for how long if I want it cooked totally and not medium?

[@Rebecca-dm5ul]

Lordy, grew with rare meat. Actually during my turn to cook as a teenager, ate raw meat. Technically still do. Yes, it's overdone for me but loved the recipe. Will try your way, but go for rare. Excellent episode.

[@richardkandle4289]

Hello Beautiful how are you doing today hope you and your family are keeping safe in this pandemic

[@Xone7]

Almond boneless chicken is a favorite and can be found in very few places outside of Detroit. It’s AMAZING!

[@debrawalton2366]

For the most part, I've found it in most Chinese restaurants in the PNW and Hawaii.

[@peshgirl]

I dislike rosemary. Can you pretty much substitute any hardy herb when your recipe calls for it?

[@richardkandle4289]

Hello Beautiful how are you doing today hope you and your family are keeping safe in this pandemic

[@richardkandle4289]

@@aprilmay1700 where are you from?

[@harrythompson8135]

Hi Stephanie

[@rasierra]

Why is one of the complaints that a spoon won't fit in a spice jar when the winner has the same issue?

[@sunblock8717]

Well, I'd rather they let me know about a small flaw in an otherwise solid pick rather than not mention it at all.

[@daveh7720]

@@sunblock8717 Agreed. "Best" doesn't mean "perfect," it means better than the others. Besides, when does a home cook need a tablespoon of anything out of one of those little jars? Everything I use in those quantities comes from a box, can, or bottle.

[@woodstream6137]

That ABC looked amazing, I had no idea it was a regional dish

[@heideleskun1163]

I live outside of Detroit, never had zip sauce.

[@richardkandle4289]

Hello Beautiful how are you doing today hope you and your family are keeping safe in this pandemic

[@1kissthedj]

If you live in metro-Detroit and haven't heard of zip-sauce... then you don't go out. There isn't a spot in town that serves steak or steak bites and doesn't have zip sauce. From dive bars in Warren to sports bars in Troy... and restaurants from Birmingham to the Pointes, downtown to Novi.

[@Dustbrother1099]

I see you, Brian! Good work!

[@christinahutchison3967]

My dad took me too a very small Chinese restaurant on west broad street in Columbus Ohio that made war su gai that’s the same time. Delicious 😋

[@lisahassler1082]

Ding Ho, still love their Wor Su Gai

[@griviljava]

mmmm, beer. and iceberg lettuce is cool again, agreed! nice work, ATK

[@susansparke3462]

I've watched and rewatched the roast beef recipe segment and I didn't hear him mention the weight of the roast. Did anyone check online while the recipe was still available for free? Thanks!

[@ArcTifocx]

As a naturalized Clevelander, I’ve never seen almond boneless chicken in the many Chinese and other East Asian cuisine restaurants so far, maybe it’s a regional localization. I had a coworker who moved to California who always talked about how there were spring roll salads and other specialties.

[@kabel9357]

Zip sauce combination reminds me of buffalo sauce, butter and hot sauce.

[@user-yc4fp6ij8l]

What take of cook oil do you use

[@ctwest3601]

I didn't notice a weight given for the bottom round, but overall 1Tbs of Kosher salt seems alarmingly low sodium. It's kinda amazing to see how a recipe developed specifically for a salty sauce can be so different from the idea of (a) make tasty beef (b) make a tasty sauce (c) do a+b.

[@MarvInChatt]

I must’ve lucked out being able to order ABC at my neighborhood Chinese restaurant in Chattanooga, Tennessee. Always wondered why I couldn’t find it anywhere else. Now, I know.

[@mrbear1302]

My parents used to cook roast beef on an old Farberware rotisserie when I was a kid. It was so good! That zip sauce reminds me of my grandfather's "secret" bbq sauce that had a small bottle of Worcestershire, a couple sticks of margarine (butter burns on a grill), lemons, a little garlic and a pinch of ginger.

[@kiltymacbagpipe]

Almond soo guy is common in Canada.

[@marzsit9833]

i believe the correct chinese name is wor siu gai.

[@brianjennings7644]

Worchestershire sauce is anchovie sauce w/vinegar and spices.. otherwise known as Fish Sauce, Brit style..around my house. ..go figure, eh! fish sauce makes everything better.. (except ice cream, prolly)

[@atrinka1]

my venezuelan grandmother called this sauce English Sauce (Salsa Inglesa). It was her quintessential ingredient for traditional dishes!

[@brianjennings7644]

I read the ingredients, and Anchovy is right after vinegar..and nothing else really could overcome it.. but hey, I love anchovies, anyway.

[@riceman2011]

This video on my phone was interrupted like 6 times for ads. Is this frequency determined by KZbin or by the uploader?

[@aloras405]

KZbin is the one that does that. Creators and uploaders have no control over the adds.

[@jerriecook6908]

You Tube determines how often an as appears. I learned this recently on a gardening site

[@claudia1423]

I subscribe to KZbin Premium for $12/month. NO ads & worth every penny!

[@miracinonyx265]

In contrast, I just watched the same KZbin video on my iPad and it didn’t interrupt even once for ads! I often get videos randomly interrupting (in the middle of a sentence, for example...super annoying!) videos I’m trying to watch, so I have no idea what the determining factors are. The length of time between ads during the video seems to vary a lot also. A few times I have encountered videos that stop for ads so frequently that the videos become actually unwatchable for me! I wish KZbin was more transparent about things like this. I understand that ad revenue is necessary to enable great content like Cooks Country on free platforms like KZbin, but both content creators and viewers would benefit from understanding this process better

[@clarkcombs7243]

country cooking, simmer soup meat about 45min dump potato veggies and squirt a good bit of stop squirting when turns from orange to red just exactly red simmer 45min or little longer meatloaf... mix it put in pan spread ketchup on top.. bake or fry chicken use leftovers in dumplings... yes,you can brew tea in a pitcher on the patio in sun did it once in my lifetime.... in gravy mix isle you'll find other mix beef stew spaghetti they are very fine too ... if it helps you to know this

[@nixboox]

I'm not sure how different is "ABC" from Wor Su Gai? They look exactly the same to me.

[@TheIkaika777]

It is Wor Su Gai. I guess they didn’t want to use the real name.

[@patriciagrier282]

Yea for the CBUS aka Columbus Ohio.🤤

[@infin1ty850]

That beef 1000% needs to used for beef sandwiches and then absolutely saturated in that sauce like a Chicago beef sandwich.

[@chase2496]

Now you have me craving Portillo's

[@infin1ty850]

@@chase2496 I've had Portillo's several times. Absolutely not as good as an authentic Italian Beef.

[@chase2496]

@@infin1ty850 Well I never claimed it was! Just an easy place to get it on demand ;)

[@milesparris4045]

There are a lot of foods I didn't like as a kid that I love now. My mother's brussels sprouts made me gag because she just boiled them to death whole. I slice mine in half and pan-fry them in butter or bacon fat and add some lemon juice.

[@holly_kay5570]

For the chicken, could you use all Almond flour instead of regular flour and only saute them in a little bit of olive oil and butter?

[@aloras405]

Probably. Pan frying would probably be delicious

[@holly_kay5570]

@@aloras405 Thanks! I can't imagine cooking in a lot of oil--haven't done that in decades!

[@annabaker4857]

@@holly_kay5570 If you were going to shallow fry the chicken, I would use their Chicken Katsu recipe, which is a more panko-breading type coating, but was developed for shallow frying. Batter-type coating I think works best with deep frying.

[@annabaker4857]

kzbin.info/www/bejne/g6O5enuCbK-eiq8 also, I wouldn't use butter & olive oil, it would be too "italian"-y. just neutral oil.

[@dylanbystedt]

What is Adam & ATK talking about!? 1 Tbsp measure into a standard spice jar? Who uses that much? If someone is making batches large enough, or using that quantity in their dish regularly, they're buying bulk spice. The tablespoon measure doesn't need to fit.

[@bgriffiths1840]

So putting soo gai on top of lettuce makes it hyper regional?

[@maremacd]

Is a bottom round roast the same as a rump roast? If so, my family ate that when I was growing up as well, but we loved it. I don’t eat much meat anymore but sometimes I do crave my mother’s roast beef.

[@jmnindfw]

Rump roast is the very end of the round. So a rump roast is part of the round but not all round roasts are rumps. My mother (and I when I made them) always got the rump which is more tender than a bottom round.

[@maremacd]

@@jmnindfw Ah, thanks.

[@catylynch7909]

Can you, please, clarify the name of the company that sells the recommended style of measuring spoons? I always learn excellent points to consider about kitchen products from Adam's presentations on equipment. I would love to see you show the logo of the company that manufacturers your top pick, or, superimpose the spelling of the company at the bottom of the screen. For the segment on measuring spoons, I ran the audio back a few times, and kept hearing the name of the company to be pronounced "Queasy." In my wildest dreams, I cannot imagine that ANY manufacturer of food-related products would opt for that to be its nominal standard bearer. Or, if that is the name of the company, that might explain why I've not heard of them. They cannot, possibly, be best-sellers in their field.

[@miracinonyx265]

I strongly agree with your point about having the company name and the product name shown on the screen. In this case, when I heard the name my brain immediately rejected even the thought of “queasy” and assumed it was something from the well-regarded kitchen equipment manufacturer Cuisinart (or some company wanting consumers to *assume* they’re affiliated with Cuisinart), but I have no idea whether that’s true or not, which brings us back to your excellent recommendation about specifying the make and model onscreen 😊

[@daveh7720]

They usually put a link to the Amazon page for the winning product in the video description. (Although with older videos the link may no longer work.) But it would be nice to see the name on the screen when they announce it.

[@Isabella66Gracen]

@@sandrah7512 Thank you!!!!

[@daveh7720]

@@aprilmay1700 Well, that's what it sounded like! (grin)

[@aminakhan7576]

If you dont have temper ? How can we test if its done?

[@Leguminator]

Eat it, then wait 12 - 72 hours. If you don't get sick it's fine.

[@monas.6839]

I am embarrassed to say that I have the magnetic measuring spoon set. 🤦🏻‍♀️

[@thomasmiller900]

ABC is better with finely crushed almonds instead of slices, you get way more almond flavor. Just eat it it quickly before the sauce makes it mushy

[@friedakroynik8901]

Ever notice when they do some frying, it is not Canola oil?

[@myback4t]

Could you air fry these. Looks so good but I don’t deep fry. Thanks

[@lbdeuce]

i believe there may have been some funny business with the audio at 20:10.

[@frankgerlach5059]

I always thought the, "Eye of round" was the toughest cut of beef. No fat or extremely lean and worked hard so it is "tuff eats". Has this changed?

[@philaphobic]

That's why he brined it with the salt and sliced it super thin against the grain.

[@frankgerlach5059]

@@philaphobic I know why he did it, but I was asking about the, "eye of round" a cut shaped round, like a circle, tube of meat, imagine a giant beer can in shape. Almost no fat and it apparently works very hard as it's the toughest cut of meat I know about, and I am a Chef/Baker/Pastry Chef and was raised part of my life on a ranch in Montana that raised beef. So I was wondering if that had changed?

[@philaphobic]

@@frankgerlach5059 ok, I see, I didn't catch what you were asking. I think they just meant it is lean and tough, not necessarily the absolute leanest and toughest piece. I don't think anything has changed and I don't think they meant it had. I think they just mean people often make terrible bottom round roasts 😆

[@jmnindfw]

I'm with you. Eye round is a terrible roast. Someone did a show years ago and swore they found the key to a tender eye round but I never tried it. I do like it in pho however.

[@steveskouson9620]

Beer. "It's a good standby for everything." Bridget only said that, because she is a HomeBrewer. steve

[@btbingo]

Columbus Ohio? which restaurant?

[@taylork37]

Look for Wor Sue Gai at any Chinese American place around the area.

[@lisahassler1082]

Ding Ho was on Broad but now on Phillipi

[@rickloginname]

Love the whole series - but one thing bugs me. If they think people will have trouble sourcing an ingredient - they don't even mention it. For example - in that chicken dish - I am sure the original used xiaoxing wine - not dry sherry. Subs are fine - but at least mention the original ingredient.

[@yentochimoto1727]

This is not a chinese dish. It’s a western fusion chinese.

[@1kissthedj]

I'll tell you with 20 years in some of metro-Detroit's top steakhouses, this isn't in anyway zip sauce. Without some sort of beef and soy component, it simply won't hit the taste that is the appeal of the sauce. The butter should also be softened and whisked off heat, not simmered and broken.

[@geezermann7865]

Okay

[@geezermann7865]

Who else reads the comments first, then watches the video?

[@standinthegsp6858]

Almond chicken, at least at the Chinese restaurants here, are chicken “strips”/pieces in tempura batter with an almond gravy. So the chicken pies you show would be cut in half or thirds lengthwise

[@taylork37]

Every place I have had it uses whole or halved breast pieces like this recipe shows.

[@patricklarry6645]

That chicken needs some good bread and mayo!

[@TheNinnyfee]

I really feel for Brian having to eat rare steak as a kid so often. I'm sure his parents didn't mean to hurt him, but this wasn't ok. Glad he now has a recipe that he enjoys. :)

[@jimmefish6855]

Looked Like Top Round To Me, Lol

[@alissadesigns89]

By regional do they mean Western Hemisphere?

[@trae4529]

I just didn’t get an authentic plus from the roast beef

[@richardkandle4289]

Hello Beautiful how are you doing today hope you and your family are keeping safe in this pandemic

[@harrythompson8135]

Hello t rae

[@mpwall123]

Bring Keith back please

[@spodvoll]

Oy. Again with the plastic wrap? Dry brine, then let it sit on a wire rack, uncovered in the refrigerator for a full day.

[@clarkcombs7243]

I am sorry I soup meat you squirt ketchup in I cant believe I did that I missed s whole

[@everetthutchinson6413]

Please, Oh Please-find a new piece of music for in between bits of your otherwise very well done features. The little video of a country porch is great. The music is deadly.

[@Lizzy720]

Thank you for saying what I have been feeling for ages. When the same few notes are played over and over and over and over.....it's worse than the Chinese water torture. You're right - this piece of music is deadly!

[@jmnindfw]

So they are using a scale to measure the accuracy of measuring spoons. When accuracy is important, you should be using a scale anyway. When are Cooks Country and America's Test Kitchen going to join the 21st century and provide the weight of ingredients when appropriate?

[@jmnindfw]

@@Koji-888 Gee, who knew a scale was science? Now, if you had the capacity to read closely, you would have seen the phrases "WHEN ACCURACY IS IMPORTANT" and "WHEN APPROPRIATE." Those phrases clearly indicate that sometimes the kind of accuracy they were testing isn't important. However, when they are giving a recipe for bread or cookies, weight is very important. A cup of flour can be anywhere between 120 grams to 160 grams. Sorry you find scales difficult. How's that indifferent education working out?

[@jmnindfw]

@@sandrah7512 I don't find that they offer weight measurements all that much but I don't watch them sequentially on PBS anymore, so they may have started. But as flittle as two years ago, they did not. At least with the millionaire's shortbread recipe. And shortbread can be a little tricky. I'm fine with measuring the accuracy of spoons. It was just my opportunity to sound off about their not giving weights for bread, cake etc recipies. :)

[@jmnindfw]

@@Koji-888 Take a hike if that's all you got.

[@jmnindfw]

@@sandrah7512 Of course I'm referring to the TV shows/videos. That's what we're watching. Your're here!! They are giving recipes over the air. People should have the expectation that the recipes are accurate. They should state their standard if giving volume. So they might as well just give the weights they use. They've gotten better mentioning the salt they use. It isn't hard. They can reduce the "chatter" by 20-30 seconds and give us weights where appropriate.

[@burbie1342]

They were annoyed with the large tablespoon measurement on one of the sets and said it would be very aggravating and a lot more work to dip into 3 teaspoons but the winner had the same issue sorry but I see hypocrisy everyone has their own favorite measuring spoons they use

[@Leguminator]

You should ask for your money back then check in with your doctor about your moisture deficiency.

[@HunterBidenCocaineBag]

Too much thyme and rosemary for me IF using the sauce. My 2 cents.

[@Dan-vo7vc]

Waaaay too much pepper for me. It's all I could taste.

[@Grandmomnance1939]

Sorry but using a tablespoon of pepper and a half tablespoon of salt on CHICKEN is not seasoning

[@grandmajane2593]

Its bleeding! If I was there I would say "no thank you".

[@grandmajane2593]

@@TitoTimTravels - I'm so happy someone agrees with me! I had to send a steak back at the Outback two times. I usually do not order steak because of this, but Outback steak house was a friend's choice. I told the server I do not want it bleeding. When they gave it to me it was swimming in a pool of blood. It took 10 minutes to get someone's attention, then I sent it back. When they brought it again it was still rare, so I went through the same time consuming process of sending it back. Third time it was still pink, I gave up. I only ate from the edges of it and left it there. I learned my lesson, never order a steak in a restaurant. They serve it raw because they don't know how to prepare a steak so it is nice and tender, so they just don't cook it.

[@TitoTimTravels]

@@grandmajane2593 I used to be a cook, and never understood how a professional could not cook to the customer's expectations. Too many arrogant cooks think they know what you are supposed to want. I had no problem serving it as rare as they wanted, or a hockey puck, up to them. If they cannot prepare a steak well done, but still juicy, they should find another job. 😎

[@grandmajane2593]

@@TitoTimTravels - Oh, You are my hero! Give me a hockey puck and a sharp knife and I can be happy. I've cooked some hockey pucks!

[@taylork37]

You should enjoy the food as done or as not done as you would like, but that red juice is not blood.

[@grandmajane2593]

@@taylork37 - Serious question - what is the red juice? Can you explain it to me? Its the one thing that turns me off on restaurant meat.

[@davidyoung8875]

you missed a spot on that roast lol

[@davidhoffman1278]

Hot chicken on iceberg gets you wilted warm iceberg. Use cabbage or a sturdier lettuce.

[@TheaterAtReference]

Bridget is hot af

[@geezermann7865]

I like Christie.

[@LoebRules]

Wtf is almond chicken? Lol!

[@georgez234]

Why did you even bother trying to cook that beef? It's still bloody. Overcooked?!? No way I would eat that raw beef.

[@karenughoc2849]

Need to be well done before I touch it.

[@ericbarnett6771]

That chicken is the most white people recipe I have ever seen on ATK.

[@Ahlade]

I can't believe channels are still showing beef recipes... Dear gods this is KILLING our world ans you're still so blasé about ENCOURAGING people to eat it. Beef should be what fur is atm. Something you don't show on your channel. Poor taste.

[@taylork37]

Beef is delicious

[@geezermann7865]

Love beef. There are small farms that raise their own naturally fed beef, and even package and ship it.

[@mayonnaiseeee]

ABC: ATK's Bridget and Christie