That was my first thought! I don't know how he didn't think of it since I think he has done that on the channel before. Who knows, it could have been a busy, stressful day.
I appreciate the way Sam shows his mistakes and is not afraid to say when he did something wrong. We all learn from it - for the better. Thank you Sam!
i’m 56 years old, back when I was a kid, my mom would make hotdogs with sauerkraut and mashed potatoes wrapped in pasty dough and oven baked. it was served with usually Guldens mustard. I miss it.
Instant mash isn’t really suited for this recipe. Make them from scratch, it’s easy as hell. Takes all of half an hour. Use tons of butter and only a few splashes of milk or even better, heavy cream.
Your humility is what makes this channel is as great as it is. I tell myself I screwed up - but from what you share, it is absolutely normal. Thank you for being so open. It makes a world of difference. Nothing is ever "perfect" - its what you can share with others that don't take you out for it . Keep the videos coming!!!
Sam - great call on freezer and to repel flies - just get a bunch of plants that you can use - rosemary, basil, mint , sage, and others - and the flies dont like and will stay away.
I was trying to figure out why this video reminded me of my childhood! We didn't do bacon but we definitely split hot dogs open, topped with mash and velveeta cheese (yup, we were a velveeta family lol)
Donair (Canadian east-coast specialty) Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
Why wouldn't you use the potato cake approach and add flour or something as a binder, maybe freeze it a little longer than 3 minutes. And use plastic wrap around the potato part to better mold it??? 🤔🤷 Just saying
PACKAGED POWDERED MASH POTATOES?!?! WHY NOT?!?! Could you not find a dried up pile of dog crap in a neighbor's yard that you could grind up and use instead?
What are my chances of winning a knife? Not good... You mean not good like, 1 out of a hundred? I'd say more like 1 out of 3.75 million. So you're tellin' me there's a chance... YEAH!!!
I have made these from Cooking Haru and used small smokies. They are amazing. OMG THESE ARE COMPLETE LEGIT. EDIT: give me a knife and I will show you how to make them properly.
Looks good but now it’s time for you to try Chicken Parm Cremera Pizza. Pizza Crust Tomato Sauce Alfredo Sauce Diced Grilled Chicken Mozzarella Cheese Parmesan Cheese Bacon Crumbles Roasted Garlic Ricotta Cheese Red Pepper Flakes Italian Seasoning The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, dollops of ricotta, and Italian seasoning. I’ve been asking since September 5, 2023
You're always looking for ideas, right? We had a BOMB lobster corn dog at the Iowa state fair. So good we got them a total of 3 times. Would love to see your take on it. Here's the description. ""A reimagined State Fair favorite! Each Lobster Corn Dog is prepared with a full North American lobster tail and pulled through scratch-made batter seasoned with cayenne pepper and salt. Then it’s hand-formed on a wooden skewer and lightly deep-fried to perfection. This gluten-free Destination Grilled signature is finished with a lemon aioli drizzle and topped with paprika, herbs and 24-month-aged Parmigiano Reggiano."
Really Sam - we all know you have made compound butters before - if you gonna use SMASH - I would chill it for an hour and then make it like a compound butter in plastic wrap - put in freezer for 20 minutes - I would spray plastic wrap with non- stick spray before putting SMASH down I would even make it in advance and freeze it for use as a quick snack from frozen What you think? Love your channel - I destress with that shit…
That's a derivative of the italian appetizer suppli al telefono, minus the dog :) they ROCK and there's also a rice version....Yummy You also Rock STCG
I love this channel- I feel like I am in my own back yard. OK, what if you used some cornmeal (probably pre-cooked ) and mixed it into the potatoes like 30/70 or something? just wondering- :)
Disclaimer - I love this channel and have been a longtime subscriber. That said, ENOUGH with your jokes about Peyronie's Disease. It's NOT funny. It's only a joke if you or someone that you care about isn't afflicted with it. Be better!
@Samthecookingguy, this could totally be a new trend you could do for any new content. Not that you have a problem with that. STCG’s legit or pos series 😂 Thank you for your awesome videos!!
Hello to Sam, Max, Chance, and the family from Austin Texas! This is one of the better episodes that you've done recently. I've been here since the pandemic, and I even bought a few amazing knives from you. Unfortunately the ex got them in the split. Sure could use a STG bachelor saber. Just sayin'. 😁
I don't care what they taste like...... that's just too much work for what they are. I might try this just because of how they may taste.....but.... yeah..... totally not worth the work. LOL... Second try you forgot the cheese!!!!!! Which Max caught!! Love you Sam, because of you I cook every meal I eat now.
You can do the instant potatoes, you just need to cut back on the water/milk (depending on what the directions call for. I make fried onion potatoes, they come out great!! Make instant potatoes but use less water/milk. When the water boils, add dried minced onions first, then the potato flakes. Mix till smooth, they should be stiff. Form balls, bread and deep fry. When golden brown, they're done and serve. Try them Sam....you'll love them. Adjust the onion to taste strong or mild. Try Italian seasoned breadcrumbs. LEGIT!!
I believe it would’ve been simpler to make it an actual “corn dog” & put the stick in it before battering…? Never dry mix taters - only golds for mashers. Be better, Sam, if you’d make your own into a “Bangers & mash” corn dog - with an onion gravy dip - no cheese tho…!
Oh, dang, I'll bet that's hot when you take that first bite! Looks yummy, however. Yes, I think the made-from-scratch mashed potatoes make a huge difference.
I must contest one thing, istant mashed potatoes doth not equal real boiled then mashed potatoes!! As an Idahoan who grew up sometimes eating potatoes for 3 meals in a day (not often, thankfully) there is a huge fla or difference in the two. Personally, i boil in salt water until just soft through, drain, return to pan, add pepper and butter. Mash, add cream of chicken type soup for extra flavor or just cream (milk if in a pinch). Finish mashing. Trust me though, the extra flavor from the Cream of Chicken is amazing. Say no to instant mashed 😉
Potatoes anything's a winner! 😊 Sam, you're a great cook but and no offense but, ummm you were kind of a goo goo with this recipe. Bone up dude! Oh! Second try? Groovy! Ya rock no matter what!
Your Mission, should you decide to accept it: Run a few raw potatoes over your mandoline, lengthwise. Overlap the slices into a matt, roll the dog (cheese, your choice) and secure with toothpicks. Deep-fry until potato-chip crisp. Do It!
Ii love and have tried many of Sam's recipes. I bought his knives, gloves, cast iron...everything and love them all. I have to say I will pass on trying this one. But I love the lemon chicken you made. LOVE your shows!
Please do this with something like taco beef or any fried veg-mushrooms ground beef mix. Make them about half the size! Also, IMO chopped egg-green onion-cheese would be awesome as a stuffing
Hey Sam, quick questions. What's with the weird additional charge at Graze? I remember reading an explanation displayed somewhere in your establishment that it's to ensure your employees are adequately compensated or some BS, but I have a better idea. Don't make your inability to pay employees appropriately the customers problem.
I still do not understand 'instant' mashed potatoes. It takes basically the same amount of active time. Yeah, you saved yourself 3 minutes that you're gonna be watching the TV anyway. Good job. Just boil the F'n potato.
This just goes to show that Sam is awesome! I love how he couldn’t let it go and came back and redid the recipe. Thank you for showing vulnerability yet perseverance!! Love love love your channel! ❤🎉 💯
I haven't seen any of your videos for quite awhile. My kid is home from school and visiting one of her friends at UCSD. She comes home and says "oh yeah we had lunch at Little Italy." And just like that this video popped up. Good stuff. The dogs look good.
Sam please do a quick how to care for your knifes ❤ i want to buy yours !!!!!!! I just don’t want to send them to some sharpener and have them F them up I cut hair and I’ve had a lot of shears screwed up from people saying they know what they’re doing PLEASE
I’ll watch the video because it’s Sam and the lads but f*ck these Tik Tok food videos! Never seen one that’s worthwhile. Sam. Lads. Keep up the good work!
Ok, I got an idea. Make your potatoes and fridge them till completely cold. Like next day. Then mix in an egg, and a bit of flour , and a bit of baking powder, like as if you making potato cakes. Also, completely cool your dogs. Then roll and see how it works. Add enough flour to potato mixture to make it moldable.
This would be even better if you made little meatloaf logs, cooled those down, then used a large size popsicle mold, centered the meatloaf and fill the mold with gravy. Freeze, apply mashed potatoes, almost freeze, bread and fry. It's way too much but would be so epic! I'm way too stoned😂
The second coming looks better. This is the kind of stuff you see laying on the ground at a carnival, or barfed up on a midway ride. Gimme an old-fashion corn dog. Hold the Peyronies!! 😂
Do the hot dogs have a natural casing (sheep or beef casing) or artificial casing? (collagen base) If you don't know anyone with natural casing, try it!
Sam, You could have refrigerated the mashed potatoes ahead of time and they would have likely stuck to the dog a lot easier.... Chance is obsessed with the Pyronies.... LOL
First Recommendation 05/01/24. Today's recommendation 08/26/24. Re-posting each video because this recipe is THAT good: Chicken Enchilada Soup Dishes: Large Soup pot, medium pot for the protein & broth Protein - Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth), and shred. Reintroduce to the final pot along with broth as needed. Spices - Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper. Add-ins - frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes. Sauce-Add-ins - Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas). Prepare the protein in a separate pot / pan, once again, be sure to save the broth. Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level. Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired. Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil. Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture.
Follow directions?When you did the last dog with real mashed,you neglected the cheese!Still looks like something I'll be sure to try!Really enjoy watching
Not sure it's entirely worth the effort. The real mashed potatoes that were drier certainly helped, and would have been nice if you remembered the cheese, but I feel like I'd rather have a basic corndog. Perhaps mix some shredded cheese into the mashed potatoes (and season them) and use a better sausage than supermarket shelf hotdogs. Maybe some kind of dipping sauce? Seems lacking as is.
I like legit or POS, but I saw one guy on youtube use the below phrases which made me laugh quite loudly Is it a foodie delight or a bag of shite? & Is it a tummy tickler or a potty trickler?
Many years ago when I was growing up in Northern NJ there was a place called Cohen's in Newark, NJ. They had a hot dog inside of a potatoe knish. Your potatoe corn dog is a take on it. It was great with deli mustard. Good memories. Thanks.
Dear Chef Sam,, You really pushed the envelope this time taping a recipe you had never tried almost crashing in utter failure at the last possible second you pulled up on the stick and saved the recipe W/O editing that way your 1 of the top chefs on TH-cam 1 question can you give me an estimated time how long to set the timer? on the microwave please answer in the comments thank you
You guys are awesome!! I'm glad you did this one. This will not be one of the 95% of your recipes I would do! you. I will not do this one and I thank you for that.
Unsubbed. This tik tok nonsense needs to stop. Jfc, I took you somewhat seriously at one point, but this is just embarrassing. I get it though, that content creator grind is tough. Good luck, I guess.
My mother had a recipe similar but her dogs were split with three scoops of taters, shredded cheese on top.Baked in the oven, she called them SNOW CAPS
I like it Sam. I want to say you should def serve with sauces have some mustard or ketchup or better yet some sorta sauce with some kick like horse-radish available. Maybe I am nuts I like to mix siracha with ketchup and mustard and honey. its just love to me I dunno why!
Sooooooo. I can't stand mashed potatoes!!!! No way. I'm trying to think what I can do to substitute for the mashed potatoes. I like the idea.... thanks Sam
I was understanding your frustration. I had family over, was making cheese filled fried mashed like this. Ask the wife to keep stirring the potatoes for a second. She added milk. I got so annoyed with the cooking I went and picked up fast food.
Good save doing the real mashed potatoes! I think I would have been inclined to assemble them like a sushi roll, on a flexible mat or parchment paper. Love you guys!
My mother used to make mashed potato pancakes, looks similar minus the hotdogs of course. I still can't figure out the best way to make them, because they always tend to fall apart in the oil. Suggestions?
To me these seem to basically be hotdog stuffed potatoe croquets and instant mash just doesn't have the body to hold up to that process. Real mash would 100% have worked
I think the packaged potatoes are fine. They just need to be mixed real thick. Very little water or milk, which ever you may use. I make my instant traders so thick you could patch a boat hull with em.
These look pretty tasty. I’d possibly add a little flour to the potatoes before coating the dogs. Idk, I’m definitely not a chef, but I’d like to give them a try.
Prepackaged Butter Garlic Mash Potatoes mixed with Parmesan Cheese, use PLASTIC WRAP to cover it on the Premade Fully Cooked Smoked Sausage, which you've sliced fancy, that you've wrapped in a Weave of Cheese Strings, then freeze for a length of time until VERY FIRM. Only then do you flour, egg, coating, fry. Alternatively, instead of flour, you could also try a Bacon Weave?
They look awesome in the end........I think maybe treat the potatoes like refried rice? Make them the day before and leave them in the fridge for a day or two.......they'll come out of the fridge and have the consistency of playdough and you can use your hands to form them around the dog.
Yelling.......CHEESE, DON'T FORGET THE CHEEEESE!😂
Which he did on the second go...
The same way you'd wrap a compound butter roll with plastic wrap, into the freezer to firm up and proceed...
That was my first thought! I don't know how he didn't think of it since I think he has done that on the channel before. Who knows, it could have been a busy, stressful day.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I 100% agree. It's basically like a deep fried Wellington. Potatoes are the puff pastry, hot dog is the beef, cheese is the duxellle.
All I can hear is Guga saying "wrap in clinch plastic and put it in the refrigerator..."
@@TheBigburcie "And while that was in the fridge I had enough time to make an amazing side dish" 🤣
I appreciate the way Sam shows his mistakes and is not afraid to say when he did something wrong. We all learn from it - for the better. Thank you Sam!
i’m 56 years old, back when I was a kid, my mom would make hotdogs with sauerkraut and mashed potatoes wrapped in pasty dough and oven baked. it was served with usually Guldens mustard. I miss it.
Holy cow that sounds amazing! I legit made weiners n kraut last night, always have to have mash taters with it. Your dish sounds level up!
You can make instant mashed potatoes dryer by adding more potato flakes and the recipe calls for
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
thats what i do for my papas rellenos
Instant mash isn’t really suited for this recipe. Make them from scratch, it’s easy as hell. Takes all of half an hour. Use tons of butter and only a few splashes of milk or even better, heavy cream.
I bet it would rock if you made them extra dry. And fried that. The crunch...
Your humility is what makes this channel is as great as it is. I tell myself I screwed up - but from what you share, it is absolutely normal. Thank you for being so open. It makes a world of difference. Nothing is ever "perfect" - its what you can share with others that don't take you out for it . Keep the videos coming!!!
Good way of summarising why we love this channel, cook the mistake, then do it right, much love!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Sam - great call on freezer and to repel flies - just get a bunch of plants that you can use - rosemary, basil, mint , sage, and others - and the flies dont like and will stay away.
Went to San Diego for the first time, HAD to try Samburgers and Not Not Tacos being a long time subscriber! 10/10 will be back!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Omg. Legit. Childhood memories of having hotdogs split open topped with mash, bacon and cheese in the oven.
I was trying to figure out why this video reminded me of my childhood! We didn't do bacon but we definitely split hot dogs open, topped with mash and velveeta cheese (yup, we were a velveeta family lol)
Donair (Canadian east-coast specialty)
Donair Meat:
2 pounds medium ground beef
3 cloves minced garlic
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Additional ingredients:
Pita bread (warmed)
Finely diced white onion
Diced tomato
For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat.
To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce.
Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I like adding freshly shredded mozzarella to mine as well.
Hell ya on the donair
Why wouldn't you use the potato cake approach and add flour or something as a binder, maybe freeze it a little longer than 3 minutes. And use plastic wrap around the potato part to better mold it??? 🤔🤷 Just saying
He froze it for 30 minutes
@@drzonnked8923 longer. At least 45 minutes
@@drzonnked8923Frozed*
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
@matthewsawyer436 make your own channel and show em how its done
Stop!!! I’m wetting my pants laughing 😂
Love that you went back to redo it, thanks Sam!
Except he omitted the cheese on the redo.
I bet that this would be delicious if revved up with some jalapeño.
Where's the bacon? Bacon would have made it soooo much better! 😔
@5:52 roll it in parchment paper like using a $1 dollar bill to roll a joint
Missed you guys!!! A lot. Great video. Your father/son rapport makes me laugh every time.
Sam try plastic wrap and a sushi roller to make the dogs 😀
Video #34 could you please make a smoked salmon pizza 😊
nice save... oops on the cheese.. but redemption
I’m not sure about this one.
This is what makes your channel one of the best and do relatable, you actually show the mistakes and make it funny 😁👍
Another great episode
the cross hatch cuts make it caramelize more nd release more juice to cook the skin in making for a more flavorful dog
Sam, you forgot the cheese on the second one...tf!😅
Why’d you go for the bite that way at 10:26 😂
I really like the way you eat that corn dog
I was so waiting for Max to make a porn comment when Sam “ate the wiener” 😅😂
You forgot your cheese on the recook lol
PACKAGED POWDERED MASH POTATOES?!?! WHY NOT?!?! Could you not find a dried up pile of dog crap in a neighbor's yard that you could grind up and use instead?
What are my chances of winning a knife?
Not good...
You mean not good like, 1 out of a hundred?
I'd say more like 1 out of 3.75 million.
So you're tellin' me there's a chance... YEAH!!!
I have made these from Cooking Haru and used small smokies. They are amazing. OMG THESE ARE COMPLETE LEGIT.
EDIT: give me a knife and I will show you how to make them properly.
Looks good but now it’s time for you to try Chicken Parm Cremera Pizza.
Pizza Crust
Tomato Sauce
Alfredo Sauce
Diced Grilled Chicken
Mozzarella Cheese
Parmesan Cheese
Bacon Crumbles
Roasted Garlic
Ricotta Cheese
Red Pepper Flakes
Italian Seasoning
The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, dollops of ricotta, and Italian seasoning.
I’ve been asking since September 5, 2023
You're always looking for ideas, right? We had a BOMB lobster corn dog at the Iowa state fair. So good we got them a total of 3 times. Would love to see your take on it. Here's the description. ""A reimagined State Fair favorite! Each Lobster Corn Dog is prepared with a full North American lobster tail and pulled through scratch-made batter seasoned with cayenne pepper and salt. Then it’s hand-formed on a wooden skewer and lightly deep-fried to perfection. This gluten-free Destination Grilled signature is finished with a lemon aioli drizzle and topped with paprika, herbs and 24-month-aged Parmigiano Reggiano."
Test comment. Do not reply.
Really Sam - we all know you have made compound butters before - if you gonna use SMASH - I would chill it for an hour and then make it like a compound butter in plastic wrap - put in freezer for 20 minutes - I would spray plastic wrap with non- stick spray before putting SMASH down
I would even make it in advance and freeze it for use as a quick snack from frozen
What you think?
Love your channel - I destress with that shit…
That's a derivative of the italian appetizer suppli al telefono, minus the dog :) they ROCK and there's also a rice version....Yummy
You also Rock STCG
علي موحان💚🧡💕🧡💕🧡🧡💚🧡💕🧡💕🧡🧡💕🧡💕🧡💕🧡💕🧡🧡💕🧡💕🧡💕🧡💕🧡🧡💕🧡🧡🧡💕💋💕❤❤💕🤎💕🤎💕🤎💕💕💕💕
I love this channel- I feel like I am in my own back yard. OK, what if you used some cornmeal (probably pre-cooked ) and mixed it into the potatoes like 30/70 or something? just wondering- :)
Disclaimer - I love this channel and have been a longtime subscriber. That said, ENOUGH with your jokes about Peyronie's Disease. It's NOT funny. It's only a joke if you or someone that you care about isn't afflicted with it. Be better!
I love everything about this lol
@Samthecookingguy, this could totally be a new trend you could do for any new content. Not that you have a problem with that. STCG’s legit or pos series 😂 Thank you for your awesome videos!!
First,,,,The knife is sharp A F out of the box,,, Second,,,You should do it with a 7-11 spicy big bite,,,,yummmm Got my knives,,,Thanks
Hello to Sam, Max, Chance, and the family from Austin Texas! This is one of the better episodes that you've done recently.
I've been here since the pandemic, and I even bought a few amazing knives from you. Unfortunately the ex got them in the split. Sure could use a STG bachelor saber. Just sayin'. 😁
I don't care what they taste like...... that's just too much work for what they are. I might try this just because of how they may taste.....but.... yeah..... totally not worth the work.
LOL... Second try you forgot the cheese!!!!!! Which Max caught!! Love you Sam, because of you I cook every meal I eat now.
You can do the instant potatoes, you just need to cut back on the water/milk (depending on what the directions call for. I make fried onion potatoes, they come out great!!
Make instant potatoes but use less water/milk. When the water boils, add dried minced onions first, then the potato flakes. Mix till smooth, they should be stiff. Form balls, bread and deep fry. When golden brown, they're done and serve. Try them Sam....you'll love them. Adjust the onion to taste strong or mild. Try Italian seasoned breadcrumbs. LEGIT!!
I believe it would’ve been simpler to make it an actual “corn dog” & put the stick in it before battering…?
Never dry mix taters - only golds for mashers. Be better, Sam, if you’d make your own into a “Bangers & mash” corn dog - with an onion gravy dip - no cheese tho…!
Oh, dang, I'll bet that's hot when you take that first bite! Looks yummy, however. Yes, I think the made-from-scratch mashed potatoes make a huge difference.
I must contest one thing, istant mashed potatoes doth not equal real boiled then mashed potatoes!! As an Idahoan who grew up sometimes eating potatoes for 3 meals in a day (not often, thankfully) there is a huge fla or difference in the two. Personally, i boil in salt water until just soft through, drain, return to pan, add pepper and butter. Mash, add cream of chicken type soup for extra flavor or just cream (milk if in a pinch). Finish mashing. Trust me though, the extra flavor from the Cream of Chicken is amazing. Say no to instant mashed 😉
What; No gravy!?
Potatoes anything's a winner! 😊
Sam, you're a great cook but and no offense but, ummm you were kind of a goo goo with this recipe. Bone up dude!
Oh! Second try? Groovy! Ya rock no matter what!
Your Mission, should you decide to accept it: Run a few raw potatoes over your mandoline, lengthwise. Overlap the slices into a matt, roll the dog (cheese, your choice) and secure with toothpicks. Deep-fry until potato-chip crisp. Do It!
Ii love and have tried many of Sam's recipes. I bought his knives, gloves, cast iron...everything and love them all. I have to say I will pass on trying this one. But I love the lemon chicken you made. LOVE your shows!
Please do this with something like taco beef or any fried veg-mushrooms ground beef mix. Make them about half the size! Also, IMO chopped egg-green onion-cheese would be awesome as a stuffing
Hey Sam, quick questions. What's with the weird additional charge at Graze? I remember reading an explanation displayed somewhere in your establishment that it's to ensure your employees are adequately compensated or some BS, but I have a better idea. Don't make your inability to pay employees appropriately the customers problem.
I still do not understand 'instant' mashed potatoes. It takes basically the same amount of active time. Yeah, you saved yourself 3 minutes that you're gonna be watching the TV anyway. Good job. Just boil the F'n potato.
This just goes to show that Sam is awesome! I love how he couldn’t let it go and came back and redid the recipe. Thank you for showing vulnerability yet perseverance!! Love love love your channel! ❤🎉 💯
I haven't seen any of your videos for quite awhile. My kid is home from school and visiting one of her friends at UCSD. She comes home and says "oh yeah we had lunch at Little Italy." And just like that this video popped up. Good stuff. The dogs look good.
Sam please do a quick how to care for your knifes ❤ i want to buy yours !!!!!!! I just don’t want to send them to some sharpener and have them F them up I cut hair and I’ve had a lot of shears screwed up from people saying they know what they’re doing PLEASE
I’ll watch the video because it’s Sam and the lads but f*ck these Tik Tok food videos! Never seen one that’s worthwhile. Sam. Lads. Keep up the good work!
Change the channel name to mtcg... Max did the job way better than you, lovely Sam... ...but you're a master in inserting sticks 😂
Ok, I got an idea. Make your potatoes and fridge them till completely cold. Like next day. Then mix in an egg, and a bit of flour , and a bit of baking powder, like as if you making potato cakes. Also, completely cool your dogs. Then roll and see how it works. Add enough flour to potato mixture to make it moldable.
Sam were you smoking some good weed when you thought of this idea? The munchies must've really got you huh??? 😂🤣😅Jk 😜
If at first you don't succeed, try, try and try again. Then your potato corn dog will Fn work. Good job m🇦🇺🇦🇺
This would be even better if you made little meatloaf logs, cooled those down, then used a large size popsicle mold, centered the meatloaf and fill the mold with gravy. Freeze, apply mashed potatoes, almost freeze, bread and fry. It's way too much but would be so epic! I'm way too stoned😂
I can't even with instant potatoes; yuck! A traumatic childhood memory of a great-aunt's cooking prowess, or lack thereof.
The second coming looks better. This is the kind of stuff you see laying on the ground at a carnival, or barfed up on a midway ride. Gimme an old-fashion corn dog. Hold the Peyronies!! 😂
Do the hot dogs have a natural casing (sheep or beef casing) or artificial casing? (collagen base) If you don't know anyone with natural casing, try it!
Sam, You could have refrigerated the mashed potatoes ahead of time and they would have likely stuck to the dog a lot easier.... Chance is obsessed with the Pyronies.... LOL
First Recommendation 05/01/24. Today's recommendation 08/26/24. Re-posting each video because this recipe is THAT good: Chicken Enchilada Soup
Dishes: Large Soup pot, medium pot for the protein & broth
Protein - Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth), and shred. Reintroduce to the final pot along with broth as needed.
Spices - Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper.
Add-ins - frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes.
Sauce-Add-ins - Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas).
Prepare the protein in a separate pot / pan, once again, be sure to save the broth.
Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level.
Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired.
Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil.
Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture.
Follow directions?When you did the last dog with real mashed,you neglected the cheese!Still looks like something I'll be sure to try!Really enjoy watching
WHAT HAPPENED TO THE CHEESE ON THE SECOND TRY!?!?!? Sorry didn’t mean to yell.
I just got my STCG 'not' Vegan cap. It is awesome. Very good quality and it gets many comments and questions form friends and strangers.
Not sure it's entirely worth the effort. The real mashed potatoes that were drier certainly helped, and would have been nice if you remembered the cheese, but I feel like I'd rather have a basic corndog. Perhaps mix some shredded cheese into the mashed potatoes (and season them) and use a better sausage than supermarket shelf hotdogs. Maybe some kind of dipping sauce? Seems lacking as is.
As far as I'm concerned, everything Haru does is golden.
I like legit or POS, but I saw one guy on youtube use the below phrases which made me laugh quite loudly
Is it a foodie delight or a bag of shite?
&
Is it a tummy tickler or a potty trickler?
Would you consider showing us how you sharpen your knives? I love them but I'm afraid of ruining them.
😂 Looks great, Sam! If you do it again, try a roll in those frozen, cubed hash browns like a Korean corn dog. And maybe add a sauce.
Brand new subscriber here and thank you for redoing the recipe. Looks amazing and will be trying this very soon! 🙌🏼
Hey Sam, how about a knife sharpening tutorial. I know TH-cam has thousands but I trust you and know it would be done right. ❤❤❤
I would’ve assembled them directly on parchment or even cling wrap ( think herb-butter roll) then rolled tight…?
Either way, you made it work ha
Many years ago when I was growing up in Northern NJ there was a place called Cohen's in Newark, NJ. They had a hot dog inside of a potatoe knish. Your potatoe corn dog is a take on it. It was great with deli mustard. Good memories. Thanks.
Dear Chef Sam,,
You really pushed the envelope this time taping a recipe you had never tried almost crashing in utter failure at the last possible second you pulled up on the stick and saved the recipe W/O editing that way your 1 of the top chefs on TH-cam 1 question can you give me an estimated time how long to set the timer? on the microwave please answer in the comments thank you
You guys are awesome!! I'm glad you did this one. This will not be one of the 95% of your recipes I would do! you. I will not do this one and I thank you for that.
Unsubbed. This tik tok nonsense needs to stop. Jfc, I took you somewhat seriously at one point, but this is just embarrassing. I get it though, that content creator grind is tough. Good luck, I guess.
My mother had a recipe similar but her dogs were split with three scoops of taters, shredded cheese on top.Baked in the oven, she called them SNOW CAPS
I like it Sam. I want to say you should def serve with sauces have some mustard or ketchup or better yet some sorta sauce with some kick like horse-radish available. Maybe I am nuts I like to mix siracha with ketchup and mustard and honey. its just love to me I dunno why!
Sooooooo. I can't stand mashed potatoes!!!! No way. I'm trying to think what I can do to substitute for the mashed potatoes. I like the idea.... thanks Sam
I was understanding your frustration. I had family over, was making cheese filled fried mashed like this. Ask the wife to keep stirring the potatoes for a second. She added milk. I got so annoyed with the cooking I went and picked up fast food.
Time to gain all my weight back 🤤
Same
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Get 'er done!!!!!
Good save doing the real mashed potatoes! I think I would have been inclined to assemble them like a sushi roll, on a flexible mat or parchment paper. Love you guys!
My mother used to make mashed potato pancakes, looks similar minus the hotdogs of course. I still can't figure out the best way to make them, because they always tend to fall apart in the oil. Suggestions?
I am Happy your a Perfectionist...And Thank You for that angle on the last bite. LOL
To me these seem to basically be hotdog stuffed potatoe croquets and instant mash just doesn't have the body to hold up to that process. Real mash would 100% have worked
HEY SAM!!! spin the dog 180 degrees clockwise to crosscut, ya goof. 🙃
I think the packaged potatoes are fine. They just need to be mixed real thick. Very little water or milk, which ever you may use. I make my instant traders so thick you could patch a boat hull with em.
These look pretty tasty. I’d possibly add a little flour to the potatoes before coating the dogs. Idk, I’m definitely not a chef, but I’d like to give them a try.
Prepackaged Butter Garlic Mash Potatoes mixed with Parmesan Cheese, use PLASTIC WRAP to cover it on the Premade Fully Cooked Smoked Sausage, which you've sliced fancy, that you've wrapped in a Weave of Cheese Strings, then freeze for a length of time until VERY FIRM. Only then do you flour, egg, coating, fry. Alternatively, instead of flour, you could also try a Bacon Weave?
Might be worth trying. I would like to request an appetizer for you to make. The Italian Dipper from Market Day.
They look awesome in the end........I think maybe treat the potatoes like refried rice? Make them the day before and leave them in the fridge for a day or two.......they'll come out of the fridge and have the consistency of playdough and you can use your hands to form them around the dog.