I remember learning about the egg squeeze thing YEARS ago... and totally forgot. That was ALMOST as good as the recipe !! Thank you for making this so REAL and fun to watch.
Yeah, we learned this at work. Its kinda funny how you subconsciously use the correct grip for power, but dont realize it until you take out certain elements. The body is very specifically made. haha
Not even halfway through the video and easily one of the funniest I’ve seen. It’s great to see you three being… well… people. It’s great to hear more from Max and Chance, too… not just hollering a response to a Sam question! Honestly, love you guys. Keep doing you. 🫶🏻
Made this tonight and it was fantastic!! My foodie daughter said it’s one of the top 5 things I’ve ever cooked and I cook all the time. Thanks Sam, Max and Chance and the gang.
The Newlywed Game thing definitely happened. There has been footage of it in bloopers compilations. It's better than it sounds because the wife kind of takes a beat and you can tell she's trying to decide if it's ok to say and then... she says it.
@@cowboytwang Bob Eubanks swore forever that it was an urban legend. Finally someone found the clip. I remember a TV special years ago about game show's funniest moments (or whatever) and that clip was shown. I don't think Eubanks ever thought it was funny.
LOVE LOVE LOVE your show and your style and your family dynamics (hysterical) and the recipes are totally doable and fun. Hubbie and I watch them and have tried many of them and have never been disappointed. Your tag line is our mantra! A direct link to the recipe on your site would be preferred though pls? We've cruised the site and printed and cooked many of them but when you have to search for the one you're watching it's a little frustrating. Keep on cooking guys!
I got my boyfriend your fat means flavor shirt for his birthday this last week and he loved it! We have been watching your show for years, and absolutely love the content!
When I do corn starch on chicken like that, I just pour excess liquid out of the bowl, add the cornstarch to the bowl, and mix. It’s more pasty but they separate like magic when you fry it.
Hey Sam, greetings from the uk. Only just found your channel and I bloody love it! You’ve got such a winning way! Here’s a great tip for you when working with fresh ginger…. Just grab a teaspoon and use it as a tiny scraper to peel it! Much less wasteful than chopping the edges off 👍👍
The Newlywed Game "in the butt" answer was 100% true and NOT an urban legend! I have seen the clip more than once and it is comedy gold! And the question was, "Where is the weirdest place, you've made whoopie?" Classic!
From an article in Women's Health Magazine "Though the terms stock and broth are often used interchangeably, the two are not actually synonymous. "Stock is made from bones and is thicker, due to the collagen protein that seeps out of the bones during cooking," says Rumsey. Broth, on the other hand, "is made from just meat and/or vegetables and is thinner." The key difference: Stock equals bones. Broth equals no bones."
The short version is by distributing the force over a larger area, more of your effort goes into hoop stresses. Specifically compressive stress, since you're crushing it instead of an internal force pushing out like a pressure vessel. The compressive strength of materials is higher than tensile. So it's pretty hard to get the shell to buckle. If you use your fingertips, more force is radial (towards the center) which is easy to crush because it's a thin-walled vessel.
Lemon almond chicken was my favorite from our nearby Chinese restaurant as a kid. It had sliced almonds all over it. I haven’t found another good one since.
In Canadian Chinese food restaurants you can get something called “honey garlic spare ribs”. It’s these little bite-size pieces of spare rib that is marinated in a soy sauce/honey/garlic concoction and slow cooked until the meat is falling off the bone. Could you please create a version of it??
Very honest video about what happen BTS when creating content. At the same time an amazing piece, definitely trying out this combination. Much love from Kenya!!! 🤟
Hey Sam I have a suggestion for an episode. Could you make a copycat of steak egg and cheese from McDonald’s? I would love to see your take on this. You guys are awesome!!
That extra minute gives the best Crisping only if you take the food out of the pan and let it rest first. The moisture in the chicken softens the breading as it rests, then the double fry crisps the breading again and it stays crispy after the second fry.
I enjoy watching your videos, and yes, I have subscribed and I 'Like' every video. Your lemon chicken has my mouth watering ...and it's almost midnight 😢 Note to self: Don't watch cooking videos before bedtime 👍
I just tried the egg thing... felt strong at first, but then it exploded all over my kitchen, and into my mother's hair and mouth. The laughing made her anger easier to cope with. For me. 😂
Hey Sam, love many of your recipe's, you've help learn to cook a lot better over the last couple of years. Any chance you could revisit the Shrimp Po'boy at some point. Any tips you could give on deep frying would be great, i'm a little hesitant to try it as i've never done it before and I don't want to start a fire lol. Keep the recipe's flowing!
If you put bi carb soda into the chicken marination it will make it sooo much more tender. I add bi carb to all my meats, it makes the hugest difference. If I'm making a stir fry I add 1 tsp of bi carb and 1 tsp of corn flour and add that meat to a very hot frypan/wok it caramelizes fast and tastes Awesome and the best tender meat ever. Learned this from watching Marion's Kitchen.
Looking good big Sam dawg. It’s funny at my work today I made lemon pepper chicken and lemon pepper cauliflower as the vegetation option bro you in my bubble lol. Keep being a inspiration your helping to make new chefs and probably don’t even know it’s respect Holmes
Just made it. Was deeeeelicious. Question. Could you swap out the lemon for orange? Just a thought. Would also be interested in a noodle recipe to go with it also
This is now my wife's favourite if you know what I mean! Nudge Nudge, Wink Wink. However after making it each day fir a week and twice on the Sunday, she's getting a little tired of it. So howabout a nice Cornish pasty ( which you can't call it as it wouldn't be made in Cornwall) or a Welsh rarebit? I look forward to Sam doing the accents!
I've never seen lemon chicken served this way, it's always been a filet of fried chicken, like soo-guy, chopped in strips and with the sauce on the side. Sauce is also much darker than I've seen, but hey, it's fine.
The egg will break if you curl your fingers wrong, but if you apply the force from the fingers to the palm it will not. Once your curl the force downward it will break.
You cannot compress water and the interior of the egg though not just water it is mostly water. The shell just reinforces the issue, but why you can crack the shell with edge of another service.
STCG, How are you not adding a pinch of baking soda to that bowl of chicken marinade? Oh man it makes it so tender soft... It transformed the way I prepare foods!
Need you guys to make some gyros. Local place makes a great gyro basket they call the Philly gyro. Made with lamb, provolone, all different colors of bell peppers, grilled onions, topped with tzatziki sauce and a sprinkle of feta cheese on pita bread served with a side of seasoned fries. Thanks in advance.
I remember learning about the egg squeeze thing YEARS ago... and totally forgot. That was ALMOST as good as the recipe !! Thank you for making this so REAL and fun to watch.
I hit the like button for the egg squeezing, but stayed for the recipe and wished I could hit the like button again.
Yeah, we learned this at work. Its kinda funny how you subconsciously use the correct grip for power, but dont realize it until you take out certain elements. The body is very specifically made. haha
The egg thing makes me think these guys never sat at the front of the class.
I believe she actually said .."In the butt".... I think as time has gone on the BOB part was added..
Not even halfway through the video and easily one of the funniest I’ve seen. It’s great to see you three being… well… people. It’s great to hear more from Max and Chance, too… not just hollering a response to a Sam question! Honestly, love you guys. Keep doing you. 🫶🏻
What I love about your channel is that you make some absolute bomb food while making it sound simple to make.
Made this tonight and it was fantastic!! My foodie daughter said it’s one of the top 5 things I’ve ever cooked and I cook all the time. Thanks Sam, Max and Chance and the gang.
*your editing skills are getting better i like all the cuts and the consistency is smooth with the audio and visual, supreme!!!*
Love the marinade and the sauce. And thanks in advance for me trying to crack eggs that way for my sunday omelet. I must know.
I substituted oranges in place of lemons and it was pretty damn good as well.
Orange chicken
The Newlywed Game thing definitely happened. There has been footage of it in bloopers compilations. It's better than it sounds because the wife kind of takes a beat and you can tell she's trying to decide if it's ok to say and then... she says it.
I just watched it. lol. i think she says ass because its bleeped
th-cam.com/video/2naTw9y7zsE/w-d-xo.html
It did happen, she said ass and not but,however it never aired on TV. When Chuck Barris made his “bio” movie he did use the clip in the movie.
@@cowboytwang Bob Eubanks swore forever that it was an urban legend. Finally someone found the clip. I remember a TV special years ago about game show's funniest moments (or whatever) and that clip was shown. I don't think Eubanks ever thought it was funny.
th-cam.com/video/2naTw9y7zsE/w-d-xo.html
LOVE LOVE LOVE your show and your style and your family dynamics (hysterical) and the recipes are totally doable and fun. Hubbie and I watch them and have tried many of them and have never been disappointed. Your tag line is our mantra!
A direct link to the recipe on your site would be preferred though pls? We've cruised the site and printed and cooked many of them but when you have to search for the one you're watching it's a little frustrating.
Keep on cooking guys!
Totally agree, sick and tired of re-watching vids to get half ass recipe, FREE THE RECIPE!!
no place to find recipe? I had to play the video over and over to get ingredients. Share next time thanks Love your show
Lemon Chicken is my favorite. Can't wait to try this recipe out!
Beautiful!! I’m inspired to make this as soon as possible. 😊
That's a fun recipe! Looks Dang tasty too!
The look on Chance's face when he didn't break the egg... Priceless!
I got my boyfriend your fat means flavor shirt for his birthday this last week and he loved it! We have been watching your show for years, and absolutely love the content!
The opening bit with the Pre-Chicken squeeze was unexpectedly delightful.
ALWAYS ENJOY WATCHING SAMS PRO COOKING HE IS BEST OF THE BEST HANDs DOWN THX U
like the double bites but I'm gonna need a .5 sec. bite reaction clip of Max & Chance. Keep up the great job guys
When I do corn starch on chicken like that, I just pour excess liquid out of the bowl, add the cornstarch to the bowl, and mix. It’s more pasty but they separate like magic when you fry it.
Hey Sam, greetings from the uk. Only just found your channel and I bloody love it! You’ve got such a winning way!
Here’s a great tip for you when working with fresh ginger…. Just grab a teaspoon and use it as a tiny scraper to peel it! Much less wasteful than chopping the edges off 👍👍
That looked terrific! Imagine if you had taken a few moments to up that rice game underneath?
And a fine job the boyz in the band do with the editing! Recipe looks darned tasty too!
The Newlywed Game "in the butt" answer was 100% true and NOT an urban legend! I have seen the clip more than once and it is comedy gold! And the question was, "Where is the weirdest place, you've made whoopie?" Classic!
I saw it too. Definitely true.
I'm totally doing this tomorrow, looks exactly according my taste
Will for sure make this! Yummy!
From an article in Women's Health Magazine "Though the terms stock and broth are often used interchangeably, the two are not actually synonymous. "Stock is made from bones and is thicker, due to the collagen protein that seeps out of the bones during cooking," says Rumsey. Broth, on the other hand, "is made from just meat and/or vegetables and is thinner." The key difference: Stock equals bones. Broth equals no bones."
Beautiful wow. Thank you I'll be making this over the weekend
Love the egg cracking challenge… I MUST try it!
The short version is by distributing the force over a larger area, more of your effort goes into hoop stresses. Specifically compressive stress, since you're crushing it instead of an internal force pushing out like a pressure vessel. The compressive strength of materials is higher than tensile. So it's pretty hard to get the shell to buckle. If you use your fingertips, more force is radial (towards the center) which is easy to crush because it's a thin-walled vessel.
Lemon almond chicken was my favorite from our nearby Chinese restaurant as a kid. It had sliced almonds all over it. I haven’t found another good one since.
Thanks for having me. Looks fantastic, and simple.
Recommend adding lemon juice last, after turning off the heat.- cooked lemon juice will go bitter.
In Canadian Chinese food restaurants you can get something called “honey garlic spare ribs”. It’s these little bite-size pieces of spare rib that is marinated in a soy sauce/honey/garlic concoction and slow cooked until the meat is falling off the bone. Could you please create a version of it??
Very honest video about what happen BTS when creating content. At the same time an amazing piece, definitely trying out this combination. Much love from Kenya!!! 🤟
Hey Sam I have a suggestion for an episode. Could you make a copycat of steak egg and cheese from McDonald’s? I would love to see your take on this.
You guys are awesome!!
You are truly the voice of the people. I appreciate your efforts
Looks awesome and looks tasty. I'm keeping and making this one.
That extra minute gives the best Crisping only if you take the food out of the pan and let it rest first. The moisture in the chicken softens the breading as it rests, then the double fry crisps the breading again and it stays crispy after the second fry.
Tip for the garlic: put them in a tupperware container or something, and shake it like a baby. The skin comes right off, with none of the work!
I enjoy watching your videos, and yes, I have subscribed and I 'Like' every video. Your lemon chicken has my mouth watering ...and it's almost midnight 😢 Note to self: Don't watch cooking videos before bedtime 👍
Awesome! I'm trying this tonight...
I just tried the egg thing... felt strong at first, but then it exploded all over my kitchen, and into my mother's hair and mouth. The laughing made her anger easier to cope with. For me. 😂
came here to say the same thing lol, went allover the cabinet, the window and me
We need a cooking episode where chance and Max cooks and Sam videos!
Definitely want to try making this...but maybe with oranges instead?
Sam grew up in Vancouver where there has traditionally been a very robust and active chinese community.
Looks delicious 🔥 I’ll be trying this today.
Hey Sam, love many of your recipe's, you've help learn to cook a lot better over the last couple of years. Any chance you could revisit the Shrimp Po'boy at some point. Any tips you could give on deep frying would be great, i'm a little hesitant to try it as i've never done it before and I don't want to start a fire lol. Keep the recipe's flowing!
Yum. Making today.
Dude, that egg squeezing is epic!
The editing and production quality is getting better and better
If you put bi carb soda into the chicken marination it will make it sooo much more tender. I add bi carb to all my meats, it makes the hugest difference. If I'm making a stir fry I add 1 tsp of bi carb and 1 tsp of corn flour and add that meat to a very hot frypan/wok it caramelizes fast and tastes Awesome and the best tender meat ever. Learned this from watching Marion's Kitchen.
Use b soda then rinse off or it tastes like sh mr know it all LOL
Suggestion for another awesome chicken dish: CHICKEN 65!
I’ve never been so early! Love your channel!! Thank you for helping me fall in love with cooking again.
Like your stuff...it's everyday "doable" and looks great.
So entertaining. Best cooking video ever.
I hit the like button for the egg squeezing, but stayed for the final dish and wish I could hit the like button again. Nice!
This must be Canadian Chinese lemon chicken...
And the Newlywed Game thing is real😂
Looks incredible! I definitely will be making this asap!
Looking good big Sam dawg. It’s funny at my work today I made lemon pepper chicken and lemon pepper cauliflower as the vegetation option bro you in my bubble lol. Keep being a inspiration your helping to make new chefs and probably don’t even know it’s respect Holmes
Totally going to try this recipe.
Love it as always boys! Keep up the great work!
Peel the ginger with a metall spoon,the skin comes off very easy and you don't waste ginger
I'll be giving that a try!!!
Just made it. Was deeeeelicious. Question. Could you swap out the lemon for orange? Just a thought. Would also be interested in a noodle recipe to go with it also
That newlywed game reference is correct, I remember seeing it!! It’s TRUE!! 🤣🤣🤣
I've eaten a metric ton of orange chicken, but never lemon chicken. Now I need lemon chicken. Looks great, guys!
I WILL be making this. Yummness. ❤❤❤
I am making that. Holy cow. Thank you again.
This looks delicious! Love the balance between the flavor of the chicken spices and the lemon. 😎
I have used the egg trick. It’s great!
Orange chicken yeah. But lemon chicken ?!?! Oh dayum sign me up.
The only thing missing is a side of fried rice noodles for another layer of crunch 🤤
Use arrowroot instead of cornstarch it’s crispier won’t ruin your oil and doesnt add any flavor. You get pure crispy chicken.
I'm a guitarist, i'm totally trying that egg thing tomorrow.
looks great! now I want to have lemon chicken
Hey Sam, what do you use to make your white rice? It looks perfect.
This is now my wife's favourite if you know what I mean! Nudge Nudge, Wink Wink. However after making it each day fir a week and twice on the Sunday, she's getting a little tired of it. So howabout a nice Cornish pasty ( which you can't call it as it wouldn't be made in Cornwall) or a Welsh rarebit? I look forward to Sam doing the accents!
Chicken looks fabulous. ❤❤
Great video. What is the prep surface you are using? Thanks
The Newlywed game answer was TRUE. I saw the clip. Love your show
The chicken was perfect. The lemon juice... Maybe use a 1/4 of what Sam uses. It was extremely acidic. We love you, Sam!!
If you have a chance, check out sweet potato starch with this recipe or or ones like it
⬆️ Hey Sam Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
Best cold open ever.
Must be a regional thing? In our area, it was orange chicken. Looks amazing! 🤤
Omg that looks good!
I've never seen lemon chicken served this way, it's always been a filet of fried chicken, like soo-guy, chopped in strips and with the sauce on the side. Sauce is also much darker than I've seen, but hey, it's fine.
Yum, yum, yum that’s all I can say. Thanks for sharing the recipe. Have a great day guys!🌼
best frikken cooking show...........ever
The egg will break if you curl your fingers wrong, but if you apply the force from the fingers to the palm it will not. Once your curl the force downward it will break.
That little end of the garlic you cut off is called the the toe nail.
ROTF, Sam snuck in another triple bite.
Been a lil while... instead of cutting & wasting all that ginger, USE A KITCHEN TEASPOON TO PEEL THE GINGER!!!
You cannot compress water and the interior of the egg though not just water it is mostly water. The shell just reinforces the issue, but why you can crack the shell with edge of another service.
You guys are the best
if you take both ends of the egg in opposite palms and push together as tightly as possible, it still will not break.
I can smell it from here. Goodness. 😎
I did this with Dino nuggets and it tasted prehistorically fantastic.
This looks really good
STCG, How are you not adding a pinch of baking soda to that bowl of chicken marinade? Oh man it makes it so tender soft... It transformed the way I prepare foods!
My friend has her students walk across flats of eggs to show them that they don’t break. It’s pretty cool.
Need you guys to make some gyros. Local place makes a great gyro basket they call the Philly gyro. Made with lamb, provolone, all different colors of bell peppers, grilled onions, topped with tzatziki sauce and a sprinkle of feta cheese on pita bread served with a side of seasoned fries. Thanks in advance.
looks great