The cheesesteaks were tremendous. Wings planned for today. Can’t remember much after the third Bourbon Romaine. Thanks for making 2020 my most adventurous cooking year ever.
I'm a CEC, Restauranteur (fine dining Italian and upscale casual Italian) and BBQ Pitmaster and Thank you for speaking out for all of us during this insane destruction of OUR INDUSTRY ! I'm a Formally Trained Classical Chef cooking professionally over 40 years. My staff and their families are suffering in the Chicago market. Please keep speaking up. God Bless.
Your industry isn't more important than the overall health of the entire country. Your industry is the hotspot for how the virus spreads. Once the pandemic is over, you can rebuild your business. You can't serve food to dead people.
@@Boudiccanyc Keep playing video games kid. It's obvious you've never built a business. When you put your entire life savings into one and lose it, you can't rebuild. Grow up.
@@johnchase4408 John, I'm nearly 36 years old and I've been running my own businesses since 14 years old, when I founded my first web development company. If you've been an entrepreneur for as long as you say, and you didn't find a way to reinvest your profits to diversify your company's revenue via numerous verticals, you're horrible at what you do and you don't shouldn't be anywhere near running a business. Also, good job not addressing my point at all. You can't serve food to dead people. You should have been a better entrepreneur if this is killing you.
@@Boudiccanyc I understand you are blind to the hipocrsy of the left but your going to tell me that multiple smaller venues can spread faster than say, Walmart, a place where more people can gather for different needs? What about the Lady who had outdoor dining set up and now forced to close to only have the are next to her designated as safe? Do you even have any empirical evidence to support these claims? If lockdown can help, why are other countries that were much more stricter with them now having spikes again?
@@XionAvalonArcadia You're so blind to hypocrisy that you're not even aware of how to spell it. This isn't a political issue. Closing places and having everyone wearing masks works. This is why many Asian countries like Japan and Taiwan as well as countries like New Zealand have handled the pandemic much better than we have. This is an irrefutable fact.
We are a family from South Africa. I have a 6 year old daughter who cannot wait for the next episode. Been watching this channel for thew past 3 months or so. She cooked up the steak Stroganoff and it was so good !!!! Thank you for great entertainment and for involving the sons in the show 💥💥💥
I just jumped off my couch and prepped the sliders for a get-together tonight - NYE 2020 (insert your comment about G. Newsome here). I'll edit this tomorrow to say how they were received by my friends. Thanks for giving us this very easy, fast idea! Happy New Year! EDIT - My friends loved the sliders and couldn't believe I made them. That's about the best compliment I could get.
Yeh it’s not hard at all and tastes sooo much better at fractions of the costs. This was a super easy recipe. I make these all the time but not yet as a slider!
One of the best things that happened in my life during Covid, finding this channel. When this was on my phone in my car a BK big fish was in no comparison to what was being made. Finishing this up after a steak my partner made, still no comparison. Your food that you make make with absolutely with 100 % all in, every time gusto. May 2021 bring great things for your family and crew.
Rough table of contents for those trying to make these in the moment: Beginning to 6:45 Glossy Asian Wings. 6:46 to 14:29 Mini Cheesesteak 14:30 to 19:39 Bourbon Romain 19:40 Churros
As a British person seeing HP brown sauce being used as “steak” sauce is a real wake up call that it doesn’t have to sit in the cupboard for a year only to see the light of day when my dad has beans on toast xx
Don't you use it on a bacon or sausage butty or stir it into beans if you have chips, egg and bean? It was really weird to have be called "steak sauce" because it's the one thing I've never had it on. 🤣
Jesus man that fishing story hit hard. Glad you immortalized him in a great looking drink. Can't say (yet) if it tastes great, gotta hit the store tomorrow for some ale... Happy new year man!
A friend of mine once said of steak sauce: “Good steak doesn’t need it, bad steak doesn’t deserve it!” But in this recipe I could probably make an exception. Great show, absolutely love watching you guys. I’m trying to catch up since finding your channel. Keep’em coming!
"Backdoor heat" made a lot of sense actually, for the amount of cayenne used; because your guests' backdoors will surely be feeling the heat tomorrow morning...
I made the sliders but I used filet steak and Blackstone cheesesteak seasoning to thicken up some of the juices instead of draining. Turned out excellent. Thank you!
*FYI:* the pepper Sam uses in recipe #2 isn't a Pasilla (which means "little raisin" and is the term for a dried Chilaca pepper), it was most likely a Poblano pepper.
He said green pepper 🫑 so it’s “ Chile morrón verde” you can find them green, yellow, orange or red colors . Pasilla it’s the dry Chile . So he is using Green Bell Pepper 🫑
@@IsabelBPerez-iq4fs that is *definitely* not a green bell pepper (aka Chile Morron Verde); he says at 7:03 that he's not using a green bell pepper (which is traditional in a Philly Cheese Steak Sub). And I already wrote that he's not using a Pasilla. The dark green color and thicker skin of the pepper he used indicates it's probably a Poblano.
@@SuzanneBaruch When the Philly Cheesesteak is prepared, one large green bell pepper is used . But if you want to use the poblano you have to roast and peel the poblano. I'm not going to argue, it's just my opinion. With any of those is going to be delicious anyway. 👍🤝✌️
@@IsabelBPerez-iq4fs I'm truly not saying this in a mean way, but maybe you don't understand what he's saying. He says this at 7:03: "Look -- traditionally it would be green pepper [in other words, Green Bell Pepper] but the Pasilla just gives a bit more flavor." So clearly, he's saying that INSTEAD of a Green Bell Pepper, he wants more flavor here so he's using something else. Now, as I wrote above, he's obviously not using a Pasilla. It's not correct that you *must* char and then peel a Poblano before you use it. MANY people (including myself) use Poblano peppers instead of Green Bell Peppers. I have literally never charred then peeled a Poblano before using it, and I've never seen any cooks (except for Hispanic ones) do this first. The Poblano is simply sauted in a pan just like Sam has done.
I made your mini-Cheesesteaks for New Year’s Day, followed your recipe and they were amazing. Like, “Oh my god” amazing. New Year’s Day tradition from now on.
Such a hilarious, fun and cool dad. Your’s and Max’s banter is everything. “What comes next Max?” Cheese?...Is it? 😂...Btw you are my favorite chef especially on yt because mid recipe cocktails are essential to the cooking process.
I made the wings last night, Sam. But I smoked them on my charcoal grill. I missed the measurement you gave for the sesame oil, and I overdid it. That stuff is potent. But the chicken handled it well, and the wings were outstanding! Happy New Year to you and your crew!
Sam & Maxie are amazing! You guys make me laugh and inspire me to try new things in the kitchen. Sam, you are an incredible chef and personality. To a Happy, Healthy and Abundant New Year to you and your family!!
@@SilvaDreams Indeed, I saw both brands in Walmart when I visited the US down the "British aisle". HP was just under $14 and the A1 version was like $3.50 Just seems strange he'd use the HP one over A1 as it's much cheaper for the same thing. But oh well. I couldn't imagine it being called steak sauce here given HP sauce is used more commonly with a good ol' English fry up
So I've been subscribed for some time and I just want to thank you for what you do. Son, half a state away with his wife & breast cancer. Two children and my wife moved there to help. 2nd son, 32 at home, and your cooking/recipes/videos have got me over the hump more times than I can say! Plez keep doing what you're doing! Someday, when I'm in socal, you can bya I'll be by your resturants. Almost 3K away but I'll be there! Thank you for inspiration and role you play in making us aware of simple, good cooking!
Bourbon Romaine is actually very nice! Thanks Sam! This is a very nice combo! Equal sharing: I am used to drop a sugar cube, which I rubb onto a citrus first and then add a few drops of Agnostura on top of it, into a glass of Cava or Champagne. Greetz from Holland.
Finally! We get to meet max!!! I love you guys!!! I’m in Los Angeles and I’m happy to have found you guys! Actually, my son follows you and you’re his favorite!!!! Thank you for all the work you guys do!!!
Dear Sam that is chile poblano or poblano chili, the pasilla is actually chile ancho or ancho chili and is the sun dried and smoked poblano Love from México man, love your videos.
I just discovered your channel yesterday. Amazing cooking n hilarious commentary to boot! I've subscribed and am now binge viewing. Thanks for sharing your amazing recipes n comedic chops! Chefs kiss 😘
And, for we Canadians, it's "And now comes back the marinade." So there. Here's a tip... Dark brown sugar is always better, anyway but... If all you have is light brown sugar and you want/need dark... Just add a little bit of molasses to the mix. Molasses? You say... Why, yes! I say... Granulated sugar plus molasses makes brown sugar. Bet you didn't know that! Have brown but need light brown? Just toss in a little more white, granulated sugar and stir. Amazing!
Trick to get sheet pans super clean, spray with oven cleaner and cover with plastic wrap. Let them sit for 24 hours and then use a razor scraper to remove the burned bits. Repeat if necessary but it usually isn’t.
you don’t want to stir in the beginning with just the water and sugar because you will start to crystallize the caramel, just leave it be and when it starts to turn that caramel color add butter to make it creamier and keep that caramel taste
Long time viewer, first time commenter here. Rather than watching the NYE ball drop, I'm casting the new video on my big screen eating a puff pastry while Sam is puff pastry-ing churros! I'll take that as a good omen for 2021.
Thanks Sam and Max! Showed my Mom your video last week and she decided she wanted me to make it for her instead of us going out to eat for her 78th birthday. Everyone loved it, especially my Mom and my bourbon carmel sauce turned out perfectly, I had never made carmel before, thanks for making my Mom's 78th birthday unforgettable and giving me the confidence to cook. I'd send pics but can't here.
Literal translations aren't always the best. 'Je ne sais quoi' is an expression french people use when something adds some kind of extra flavor / suspense to something. Something good that can't be described easily.
Happy New year Sam and Crew. I just want to thank you for being one of the few bright spots in an otherwise horrible year (not even taking into account the apocalypse.) I'm a decent enough cook but I thank you for the pounding of chicken breasts and the grilling of the tortilla to get it crisp after wrapping it (game changer...even my mom thought so when I made one for her.) It's the little things. Keep up the entertaining content. Thanks again.
I love the "Bourbon Romain", it is my new favorite drink. I enjoy it with Angestora bitters, and sometimes orange bitters. All of your recipes are great, I appreciate all you guys do. Keep up the excellent work!
The cheesesteaks were tremendous. Wings planned for today. Can’t remember much after the third Bourbon Romaine. Thanks for making 2020 my most adventurous cooking year ever.
Take blue cheese and I'm in heaven
what temperature were the wings on?
I'm a CEC, Restauranteur (fine dining Italian and upscale casual Italian) and BBQ Pitmaster and Thank you for speaking out for all of us during this insane destruction of OUR INDUSTRY !
I'm a Formally Trained Classical Chef cooking professionally over 40 years. My staff and their families are suffering in the Chicago market.
Please keep speaking up.
God Bless.
Your industry isn't more important than the overall health of the entire country. Your industry is the hotspot for how the virus spreads. Once the pandemic is over, you can rebuild your business. You can't serve food to dead people.
@@Boudiccanyc Keep playing video games kid. It's obvious you've never built a business. When you put your entire life savings into one and lose it, you can't rebuild.
Grow up.
@@johnchase4408 John, I'm nearly 36 years old and I've been running my own businesses since 14 years old, when I founded my first web development company. If you've been an entrepreneur for as long as you say, and you didn't find a way to reinvest your profits to diversify your company's revenue via numerous verticals, you're horrible at what you do and you don't shouldn't be anywhere near running a business. Also, good job not addressing my point at all. You can't serve food to dead people. You should have been a better entrepreneur if this is killing you.
@@Boudiccanyc I understand you are blind to the hipocrsy of the left but your going to tell me that multiple smaller venues can spread faster than say, Walmart, a place where more people can gather for different needs? What about the Lady who had outdoor dining set up and now forced to close to only have the are next to her designated as safe? Do you even have any empirical evidence to support these claims? If lockdown can help, why are other countries that were much more stricter with them now having spikes again?
@@XionAvalonArcadia You're so blind to hypocrisy that you're not even aware of how to spell it. This isn't a political issue. Closing places and having everyone wearing masks works. This is why many Asian countries like Japan and Taiwan as well as countries like New Zealand have handled the pandemic much better than we have. This is an irrefutable fact.
That wholesome father-son moment at the end put a positive spin on an otherwise shitty year
What a way to pay tribute to a friend. RIP Romain.
We are a family from South Africa. I have a 6 year old daughter who cannot wait for the next episode. Been watching this channel for thew past 3 months or so. She cooked up the steak Stroganoff and it was so good !!!! Thank you for great entertainment and for involving the sons in the show 💥💥💥
2020 was a bear to live through. Thanks for being here to make it better! Happy New Year to all of you!
The cocktail explanation is exactly why I love Sam. He’s got the biggest heart and is such an honest, good person. I can’t wait to meet him some day.
pops got jokes😂😂*looks down* “it’s 12 inches...”
Noone cares about your feet
@@Marla.22 i like him feet
@@lilianadelcaribe Actually I think that was closer to 14 inches.
I just jumped off my couch and prepped the sliders for a get-together tonight - NYE 2020 (insert your comment about G. Newsome here). I'll edit this tomorrow to say how they were received by my friends. Thanks for giving us this very easy, fast idea! Happy New Year! EDIT - My friends loved the sliders and couldn't believe I made them. That's about the best compliment I could get.
Yeh it’s not hard at all and tastes sooo much better at fractions of the costs. This was a super easy recipe. I make these all the time but not yet as a slider!
Isn't he just the best govnah everrr? 🤣 Not
So, my mom got me the 7” nakiri for Christmas. I placed an onion next to it on the cutting board and the onion chopped itself out of fear.
“Oh it’s twelve inches”
Took a moment, but it cracked me up.
That was his best joke all year had me rolling.
I LOL'd. Reminds me of that joke: What is 12" long and white? Nothing. hahaha!
It could be 12 inches but he doesn't use it as a rule
The stone face is what did it for me.
That's 16 centimeters in a civilized unit system.
One of the best things that happened in my life during Covid, finding this channel. When this was on my phone in my car a BK big fish was in no comparison to what was being made. Finishing this up after a steak my partner made, still no comparison. Your food that you make make with absolutely with 100 % all in, every time gusto. May 2021 bring great things for your family and crew.
Rough table of contents for those trying to make these in the moment: Beginning to 6:45 Glossy Asian Wings. 6:46 to 14:29 Mini Cheesesteak 14:30 to 19:39 Bourbon Romain 19:40 Churros
One of my favorite parts about this show is the camera angles and we get to see him do everything
As a British person seeing HP brown sauce being used as “steak” sauce is a real wake up call that it doesn’t have to sit in the cupboard for a year only to see the light of day when my dad has beans on toast xx
What language are you speaking
Amazing
Sam is Canadian, which may explain it!
Don't you use it on a bacon or sausage butty or stir it into beans if you have chips, egg and bean? It was really weird to have be called "steak sauce" because it's the one thing I've never had it on. 🤣
In Canada we almost exclusively use it on steak. Sam is Canadian, so it made sense to me Haha
Jesus man that fishing story hit hard. Glad you immortalized him in a great looking drink. Can't say (yet) if it tastes great, gotta hit the store tomorrow for some ale...
Happy new year man!
It tastes great - I always drink Johnnie Walker and ginger (when not drinking rum) and when at home I mix it similar to how Sam made this
@@mastersmurfify. Me too! Anyone know what the bitters do for the flavour?
Catch him on the Hub, Sam the Footlong Guy
omg just got to him sticking his finger in
And today we make our special cream sauce to go in our cream pie. Lol
😂
😂😂
🤣
A friend of mine once said of steak sauce: “Good steak doesn’t need it, bad steak doesn’t deserve it!” But in this recipe I could probably make an exception. Great show, absolutely love watching you guys. I’m trying to catch up since finding your channel. Keep’em coming!
Sam: ... 12 inches ... we shouldn't put that in [the final edit]...
Max: ... its definitely going in!
I love you guys so much!
"Surely there's a better way to do this."
Use a bigger bag
NO.
Right lol
And don't call me Shirley.
There are also these things called "gloves".
@@wjrasmussen666 Surly? Is that u?
“That thing will be soaking till next year”, soooo like two days from now?
"Backdoor heat" made a lot of sense actually, for the amount of cayenne used; because your guests' backdoors will surely be feeling the heat tomorrow morning...
Audience, I love this guy. He’s so Family to me with his food demonstrations and preparations. Kudos Sir!!!
I just love how your show is real...goof ups and all!! Makes my adventures in my own kitchen seem okay. Well done, Sam!!
Thanks for all the fun this year, Sam and Max (and even Chance)!
it took me 03:47 mins but then I smashed that LIKE BUTTON! Happy New Year everybody!
Dude I love your food and humor. Keep working the crew, what a great audience they are. You're the Mike Rowe of real rocking cooking. Thx man
I made the sliders but I used filet steak and Blackstone cheesesteak seasoning to thicken up some of the juices instead of draining. Turned out excellent. Thank you!
*FYI:* the pepper Sam uses in recipe #2 isn't a Pasilla (which means "little raisin" and is the term for a dried Chilaca pepper), it was most likely a Poblano pepper.
He said green pepper 🫑 so it’s “ Chile morrón verde” you can find them green, yellow, orange or red colors .
Pasilla it’s the dry Chile . So he is using Green Bell Pepper 🫑
@@IsabelBPerez-iq4fs that is *definitely* not a green bell pepper (aka Chile Morron Verde); he says at 7:03 that he's not using a green bell pepper (which is traditional in a Philly Cheese Steak Sub). And I already wrote that he's not using a Pasilla. The dark green color and thicker skin of the pepper he used indicates it's probably a Poblano.
@@SuzanneBaruch
When the Philly Cheesesteak is prepared, one large green bell pepper is used . But if you want to use the poblano you have to roast and peel the poblano. I'm not going to argue, it's just my opinion. With any of those is going to be delicious anyway. 👍🤝✌️
@@IsabelBPerez-iq4fs I'm truly not saying this in a mean way, but maybe you don't understand what he's saying. He says this at 7:03:
"Look -- traditionally it would be green pepper [in other words, Green Bell Pepper] but the Pasilla just gives a bit more flavor." So clearly, he's saying that INSTEAD of a Green Bell Pepper, he wants more flavor here so he's using something else.
Now, as I wrote above, he's obviously not using a Pasilla. It's not correct that you *must* char and then peel a Poblano before you use it. MANY people (including myself) use Poblano peppers instead of Green Bell Peppers. I have literally never charred then peeled a Poblano before using it, and I've never seen any cooks (except for Hispanic ones) do this first. The Poblano is simply sauted in a pan just like Sam has done.
You guys really were a wonderful lifeline in a tough year. I love youguys. Please keep it up :)
Delicious!!!! I used Havarti. Its what I had. Also, I used Helmans and A1. Will definitely make again.
I made your mini-Cheesesteaks for New Year’s Day, followed your recipe and they were amazing. Like, “Oh my god” amazing. New Year’s Day tradition from now on.
"I was imagining it would be thicker." - Sam
Max, missed opportunity dude.
That's what she said!!
LOL
Such a hilarious, fun and cool dad. Your’s and Max’s banter is everything. “What comes next Max?” Cheese?...Is it? 😂...Btw you are my favorite chef especially on yt because mid recipe cocktails are essential to the cooking process.
I made the wings last night, Sam. But I smoked them on my charcoal grill. I missed the measurement you gave for the sesame oil, and I overdid it. That stuff is potent. But the chicken handled it well, and the wings were outstanding! Happy New Year to you and your crew!
Love the back and forth with Max (and Chance). Love the videos.
I honestly love the slate, I need to get me some serving trays like that
Sam & Maxie are amazing! You guys make me laugh and inspire me to try new things in the kitchen. Sam, you are an incredible chef and personality. To a Happy, Healthy and Abundant New Year to you and your family!!
Thank you guys for helping us through a Completely Fd up Year . 2021 has to get better. Happy New Year !.
I always pull plan my food. Start the peppers, then add onions and lastly mushrooms so they all finish at the same time.
Yes, cheers! A cocktail together! I always have a drink when I watch your show to calm my night down.
For those who may not know...
If you have to soak a burned pan in water, add aome baking soda to the water. Easy cleaning.
Day 11 asking Sam if he can please cook tacos al pastor!
Cut the end out of the tray and the wings will just slide right in without touching them.
The way he tore up the slices of cheese is exactly how I would’ve done it in my kitchen🤣🤣🤣 i’m no longer embarrassed to admit that!!!
Best show yet, great food ideas but even better... the end where Sam gives a well received message to all of us. Love the show, thanks to ALL of you!
The difference between Max and Sam is an x and an s. Happy 2022 to my favorite dynamic duo!
Anyone else in the UK see that? "steak sauce" mate that's hp brown sauce 11:51
Yup and as it is known in the US, A1 Steak sauce because they renamed it when introducing it to the US. (literally it is even the same company)
@@SilvaDreams Indeed, I saw both brands in Walmart when I visited the US down the "British aisle". HP was just under $14 and the A1 version was like $3.50
Just seems strange he'd use the HP one over A1 as it's much cheaper for the same thing. But oh well. I couldn't imagine it being called steak sauce here given HP sauce is used more commonly with a good ol' English fry up
Yeah I was like "wtf that ain't steak sauce that's brown" 🤣🤣
Crazy it's like £1 over here
@@danielcavell8103 Well mind you he lives on the west coast so import, shipping and he lives in a big city so that drives the cost up a lot too.
So I've been subscribed for some time and I just want to thank you for what you do. Son, half a state away with his wife & breast cancer. Two children and my wife moved there to help. 2nd son, 32 at home, and your cooking/recipes/videos have got me over the hump more times than I can say! Plez keep doing what you're doing! Someday, when I'm in socal, you can bya I'll be by your resturants. Almost 3K away but I'll be there! Thank you for inspiration and role you play in making us aware of simple, good cooking!
Best part of 2020 was finding this channel. Thanks for the awesome content! Hello from Toronto 🇨🇦
i got SO excited when i seen Max 😭😭
He's Betty F***ing Crocker! Some dam fine caramel water right there!
I think the mistake was adding any water. I suspect it would have been perfect if Sammy had left it oooot :)
Dude that’s not steak sauce, that’s HP Sauce! Way better than steak sauce in my humble British opinion 😉
In my humble British opinion, I support this message.
You took the words right out of my humble British mouth.
Country Bobs sauce is by far the best!
HP sauce made in The Netherlands, so not even british ;)
British and opinion shouldn't be in the same sentence. Its A1 steak sauce.
Happy 2021 HOLIDAYS
from all of us here in San Diego!
I think “back door heat” makes perfect sense.
Max looks like he's smoking them perc30s.
Thanks for the year of cooking. It was one of the things that helped get thru this crazy year!!!!
Sam...made the wings and the philly cheesesteaks today. Still some in the kitchen. Game still on. SO GOOD. Another weapon in my arsenal. Dig it.
Sam: "The Ultimate Party Appetizers"
Me: "Lockdown Snacks" to add to the pandemic pounds
Breakfast, lunch, the days and meals blend together.
"this whole kid goes in the oven" oooooh children where are you?!
Bourbon Romaine is actually very nice! Thanks Sam! This is a very nice combo!
Equal sharing: I am used to drop a sugar cube, which I rubb onto a citrus first and then add a few drops of Agnostura on top of it, into a glass of Cava or Champagne.
Greetz from Holland.
Love the cocktail. It's my new fav
This guy always makes me laugh when he cooking lol 😂
Finally! We get to meet max!!! I love you guys!!! I’m in Los Angeles and I’m happy to have found you guys! Actually, my son follows you and you’re his favorite!!!! Thank you for all the work you guys do!!!
Back door heat made perfect sense because cayenne sneaks up on you like someone coming through the back door. Love your videos!! Keep it up.
Dear Sam that is chile poblano or poblano chili, the pasilla is actually chile ancho or ancho chili and is the sun dried and smoked poblano
Love from México man, love your videos.
@@a14567 ancho = poblano
@@a14567 yeah man, you are right too about the pasilla, just confirming lol 💚
I just discovered your channel yesterday. Amazing cooking n hilarious commentary to boot! I've subscribed and am now binge viewing. Thanks for sharing your amazing recipes n comedic chops! Chefs kiss 😘
And, for we Canadians, it's "And now comes back the marinade." So there.
Here's a tip...
Dark brown sugar is always better, anyway but... If all you have is light brown sugar and you want/need dark... Just add a little bit of molasses to the mix. Molasses? You say... Why, yes! I say...
Granulated sugar plus molasses makes brown sugar. Bet you didn't know that! Have brown but need light brown? Just toss in a little more white, granulated sugar and stir. Amazing!
"No, max has been a douche!" lol happy new years guys.
Trick to get sheet pans super clean, spray with oven cleaner and cover with plastic wrap. Let them sit for 24 hours and then use a razor scraper to remove the burned bits. Repeat if necessary but it usually isn’t.
Guys, when this is all over I am coming to San Diego to the restaurant. I thoroughly enjoy these videos, the humor is awesome.
"No stirring" *proceeds to take a huge whisk to mix the heavy cream*
you don’t want to stir in the beginning with just the water and sugar because you will start to crystallize the caramel, just leave it be and when it starts to turn that caramel color add butter to make it creamier and keep that caramel taste
Me writing my English final exam: “Ok it doesn’t make sense, but it’s gonna be good!”
I like Steve Mnuchin better when he's cooking than when he's screwing over working class folks.
Gold star comment....
Sam is Steve Munchin' amiright? :)
Long time viewer, first time commenter here. Rather than watching the NYE ball drop, I'm casting the new video on my big screen eating a puff pastry while Sam is puff pastry-ing churros! I'll take that as a good omen for 2021.
Thanks Sam and Max! Showed my Mom your video last week and she decided she wanted me to make it for her instead of us going out to eat for her 78th birthday. Everyone loved it, especially my Mom and my bourbon carmel sauce turned out perfectly, I had never made carmel before, thanks for making my Mom's 78th birthday unforgettable and giving me the confidence to cook. I'd send pics but can't here.
I hope I’m not the only one that knows that je ne sais quoi doesn’t mean “a little something extra” lol
literally no, but in slang that's exactly how it is used daily!
If I’m not mistaken, it’s “I don’t know”, right?
@@willydilly904 - literally, yes. In the spirit of how it's used it's more "a certain undefinable something". A little something extra is "lagniappe"
@@fnsmike I'm French and I validate your answer.
I'm French and it's not "something extra" rather "a certain undefinable something".
Anyone else instinctively start blowing with their mouth when that pot almost boiled over?
Naw the official cheesesteak cheese is wiz Sam.
Not the shit from the can btw lol, jarred cheese wiz.
Made the wings last night for our small gathering of 4.... an entire party pack of wings was gone in about 5 minutes they turned out great.
Looks yummy. And if you toast the brioche lower half, that will help prevent a soggy bottom - ooer missus!
“Je ne sais quoi” literally translated means “I don’t know what...”
Literal translations aren't always the best. 'Je ne sais quoi' is an expression french people use when something adds some kind of extra flavor / suspense to something. Something good that can't be described easily.
@@ceddesrochers I never said it was the best... I just said that's what the literal translation means... lol
It means, "indefineable" Sais pa is for "I don't know."
it literally does not mean that. it means: a quality that cannot be described or named easily.
@@BLoman25 I'm French and I validate your answer.
Rest In Peace to Romain and his friends.
Great Video Sam, Max and Chancey! Would love a STCG 7" Nakiri Knife! Keep up the GREAT work!
Whiskey sours are my favorite drink and this looks like another great easy drink to try! Thanks for the recipe
When you boil ribeye in a pan on top of a flattop instead of searing it on the flattpp 😑
I’m just watching this but I’m thinking this is some great Super Bowl party food as well. Thanks for always delivering excellent content!
Wow the cheesesteak sliders were incredible.
"Right Chance?" - No chance
Made the steak sliders tonight. Very good. Great for a New Year's snack. Thx!
You should make a video teaching people the double twist method for removing the bones from any cooked chicken wings. It's a life changer.
What's a cannibals favorite appetizer?
Finger food.
I am 2 for 2 with Sam the cooking guys recipes. So good.
I'm ringing in the New Year with a few Bourbon Romaine's, definitely a delicious cocktail! Thanks Sam, and Romaine.
The restaurant critic wrote that the appetizer was unexceptional
“It was par for the course”
Happy New year Sam and Crew. I just want to thank you for being one of the few bright spots in an otherwise horrible year (not even taking into account the apocalypse.) I'm a decent enough cook but I thank you for the pounding of chicken breasts and the grilling of the tortilla to get it crisp after wrapping it (game changer...even my mom thought so when I made one for her.) It's the little things. Keep up the entertaining content. Thanks again.
Well, we did the cheesesteaks and yes, they are soooo good! Made french fries on the side. Everyone was happy. Thanks.
I love the "Bourbon Romain", it is my new favorite drink. I enjoy it with Angestora bitters, and sometimes orange bitters. All of your recipes are great, I appreciate all you guys do. Keep up the excellent work!
Gonna try all these. Luv you to pieces! Happy New Year!
"Isn't that a pretty picture?" It was, until you put that poison (cilantro) on it.