@@slowgynman1234. Immature? You might need to reevaluate everything about your life..... You do realize that what you just said may go down in the record books as the most immature/closed minded things ever written.... Perpetuate your jealousy and immaturity somewhere else....
It's been awhile but THANK YOU FOR THE CAULIFLOWER MASH. They way you did it is good, but over the last few years I've found that actually making half actual mashed potatoes and half cauliflower mash is the BEST combo. The cauliflower by itself loses most of the heat extremely quickly. Adding half potato/ half cauliflower it retains the heat way better. Also tastes better imo. But it's a GREAT combination. Screw normal mashed potatoes forever. EDIT: Also if you do it this way, just add the cauliflower on top of the potatoes and use a normal potato masher. No need to dirty up and have to clean the food processor.
Sam, i just started watching with my wife and we love your videos and recipes! All of them look accessible while still putting a unique twist on some classics. Looked at your social blade and notices you literally have blown up recently so its awesome to see you get some recognition after posting for years now. Stay true to your style and craft, and the success will continue to come!
how can this man have trolls ..he got a great sense of humor and he makes good tasting food a great place to check out at weekends when you sudden know you get some people over so a savior if you ask me
Sam, I made your shortrib recipe with the Guinness - brilliant! I tossed in about 180g of leftover lubye bzeit and it worked a charm. I might add in a few cannellini beans next time. Cheers! 🍷
Hey Sam, just some info to maybe save you time with your cauliflower. Cut the head in half without removing the green leafs from the bottom. Take your knife and cut close to the heads around the main stem. Everything else will fall off and you're left with just the florets. Love the show, keep up the good work!
Some of Sam's videos are undoubtedly directed directly at stoned college kids, but then he's got videos like these to appeal to the middle age groups. Truly a jack of all trades👌
Wow that looks so great - have to make it - but will do it on New years day - New years eve is reserved for BBQ-Ribs :-) Hopefully I can find Beef short Ribs in Germany....
finally finally finally somebody actually opened a bottle of Champagne PROPERLY, Those ribs looked FAN BLOODY TASTIC, they're DEFINITELY on my "to do "list of recipes. Fantastic recipe Sam Still waiting for your response to my previous post B T W :)
I puréed some carrot with onion and celery added bigger carrots 1.5 hours in I added butter once veggies were sautéed 3.5 hours 350 Wow, add some Bass or Harps to the left over Guinness You get to enjoy the Guinness twice
I love that he uses Lucerne Cream. That's the same brand milk I buy on sale at safeway in northern California The fact that he uses real ingredients and not super expensive either. I picked up three short ribs st rayleys yesterday on sale for a steal of $7 so I swooped them. Grabbed a couple chuck eyes that were on sale for $5 each that ik going to do philly cheesesteaks with.
Love the videos, Sam! Just starting watching last year and I am addicted! Such good looking food. Love how you are ok showing a mistake in your videos! Happy New Year!
We call the mix of celery, carrots and onions 'mirepoix'. We pronounced mir-pwa. It's a french word but we can call it like this everywhere in the Western world.
Making this tonight, but had to replay part of it over and over where he says “just 3 more things...” cuz I kept catching 2... then realized the 3rd was the thyme that he totally spaced on. 🤣. Got that figured out, put it all together and got it in the oven, started walking away and went F#@!... turned around and went back to put the damn thyme in the pot. 🤷♂️
Lmao I made this and put chicken broth.... Thanks Sam! 😠 🤣 Ultimately my fault though pretty obvious to use beef. Haven't tried it yet. Still braising. Smells okay but it definitely doesn't smell beefy enough. Might drop a bullion cube and call it good enough :) Thank you for the inspiration though!
I made this yesterday Sam, two things: 1. It BADLY needed salt 2. There was a one inch layer of fat on top of the Dutch oven Did you salt and did not include in the video? Likewise, didn’t you need to skim some fat?
Hassina Ahmadzada I read somewhere In the comments that they simply used beef broth and I tried this recipe but for my taste it was meh..it was good but it still had the Guinness sharp flavor and while I know it’s meant to do that it just was too strong for me so I’ll be trying this recipe again but without it next time
"No preplanning in this F*%$ing house!" The struggle is real!!
My family motto
lol lol lol
My favorite line in this video
for anyone complaining about sam's cussing: He's sam the cooking guy, not sam the cooking gent.
Jesus Vasquez He might be a good cook but he sounds very immature, AND I would Bet he’s Gaaayyyy , That’s more annoying than his language
Jesus Vasquez Exactly!! That’s what I LOVE so much about him is that he’s REAL!!!
@@slowgynman1234. Immature? You might need to reevaluate everything about your life..... You do realize that what you just said may go down in the record books as the most immature/closed minded things ever written.... Perpetuate your jealousy and immaturity somewhere else....
who doesnt swear when cooking and fucking something up?
Personally, I don't tend to trust people who never swear :-).
Sam, around the 11th minute, I did realize I can't go on in life without your vids.. ! God bless you mate! Merry Xmas!
I just made this recipe for the third time and each time it seems to taste better. Thank you so much for sharing this great recipe with us.
Came here because of random curiosity of what braised meat was left surprisingly satisfied thank you very much
Made this tonight in my new Le Creuset. That cauliflower mash is pretty damn tasty. Great recipe Sam, thank you.
I made it is my $39 Martha Stewart Dutch oven. I bet it tastes every bit as good as your $275 pot. Prove me wrong
They are stunning, I bought some and did not know how to braise, I do now, thank you sir.
your mash is also low carb. I add butter and cream cheese to mine. It is great. Love your videos.
4:30, 7:30, funny outtakes and 14:00 a recipe for "pepsi" you can bring to the beach! Why do i think Dave Brubeck when i watch this guy
My favorite Christmas song
OH HOLY SHIT
MY RIBS ARE PURELY HEAVEN
DONE ON TIME...AND DIVINE
It's been awhile but THANK YOU FOR THE CAULIFLOWER MASH. They way you did it is good, but over the last few years I've found that actually making half actual mashed potatoes and half cauliflower mash is the BEST combo. The cauliflower by itself loses most of the heat extremely quickly. Adding half potato/ half cauliflower it retains the heat way better. Also tastes better imo. But it's a GREAT combination. Screw normal mashed potatoes forever.
EDIT: Also if you do it this way, just add the cauliflower on top of the potatoes and use a normal potato masher. No need to dirty up and have to clean the food processor.
I made these and they were “heaven” thanks!
Did you do the coli mash as well cob?
Made this recipe today and it was killer! Added a tablespoon or so of cream cheese to the cauliflower purée and it was silky smooth. Thanks!
Made these today. They are amazing. First time I made them and the family thought I was a hero.
episode on different sauces, aioli's and salsas and suggestions of what they can be paired with?
Sam, i just started watching with my wife and we love your videos and recipes! All of them look accessible while still putting a unique twist on some classics. Looked at your social blade and notices you literally have blown up recently so its awesome to see you get some recognition after posting for years now. Stay true to your style and craft, and the success will continue to come!
WHAT ARE THE ODDS?!!!! I started watching this videoooo, exactlyyy at 3:10, anddd i live in San Diego! MIND BLOWN.
Love this guy and his shows! Cooks real food and simple for all to make. Food channel needs to notice!
how can this man have trolls ..he got a great sense of humor and he makes good tasting food a great place to check out at weekends when you sudden know you get some people over so a savior if you ask me
Short ribs are surprisingly good despite them being a cheaper cut. I use them to give great flavor to a beef stew
Nice work: I'm doing this right now in the Guiness Beer with mashed potatoes (I used what I had on hand)
This channel is WAY WAY better than any cooking show on US Network TV.........
Great Video Sam, Max and Chancey! Would love a STCG 7" Nakiri Knife! Keep up the GREAT work! Loved my NNT's last time in SD!
Sam, I made your shortrib recipe with the Guinness - brilliant! I tossed in about 180g of leftover lubye bzeit and it worked a charm. I might add in a few cannellini beans next time. Cheers! 🍷
This dudes recipes are 🤌🤌🤌
Making the ribs this weekend. BTW, my essential knife came today. Soooooooo excited.
Love your commentary and cooking!! ❤️❤️😂😂
looks like i'll be getting a dutch oven now. i had been holding off, but this put me over the edge
Did this the other day. WONDERFUL!
you are great sam!! the best videos of cooking in youtube!!
Hey Sam, just some info to maybe save you time with your cauliflower.
Cut the head in half without removing the green leafs from the bottom.
Take your knife and cut close to the heads around the main stem.
Everything else will fall off and you're left with just the florets.
Love the show, keep up the good work!
You make me laugh, the oven rack-hilarious 😀. But your recipe? Outstanding!
I followed the instructions here and I made the best tasting dish I ever prepared in my life!!!
This dish in in our oven braising away right now. OMG, the aroma is phenomenal!
Thank you!! Great recipe, great presentation, will follow you for sure
One of my favourite things to make. I usually use red wine, ill give the Guinness a try next time
I cooked these tonight. They were fantastic. I should’ve cut carrots larger and the short ribs shrink considerably
You just blew my socks off Sam! Cheers to you man.
you sure you didn't take lid off to reduce liquid for gravying and thickening in the oven?
Life is good, totally agree!!
Some of Sam's videos are undoubtedly directed directly at stoned college kids, but then he's got videos like these to appeal to the middle age groups. Truly a jack of all trades👌
That gravy is class.
Thank you for these great videos! Please keep up with the good work! All the best from Austria.
Keep cooking and inspiring home cooks. 🤗
Wow that looks so great - have to make it - but will do it on New years day - New years eve is reserved for BBQ-Ribs :-) Hopefully I can find Beef short Ribs in Germany....
The way he bites his lip after putting them in the oven..
"..until they’re super fork tender"
finally finally finally somebody actually opened a bottle of Champagne PROPERLY, Those ribs looked FAN BLOODY TASTIC, they're DEFINITELY on my "to do "list of recipes. Fantastic recipe Sam
Still waiting for your response to my previous post B T W :)
I’m definitely trying the genus and sparkling wine
OMG I did the same thing with my legs creuset pan. Had to pull out my top rack. When watching I was like I should size my pot.
I puréed some carrot with onion and celery added bigger carrots 1.5 hours in I added butter once veggies were sautéed 3.5 hours 350 Wow, add some Bass or Harps to the left over Guinness You get to enjoy the Guinness twice
I’m not going to cook this but thumbs up for being human.
Does cauliflower taste like heaven??? Does it even taste like anything?? C'mon dude
I love that he uses Lucerne Cream.
That's the same brand milk I buy on sale at safeway in northern California
The fact that he uses real ingredients and not super expensive either.
I picked up three short ribs st rayleys yesterday on sale for a steal of $7 so I swooped them.
Grabbed a couple chuck eyes that were on sale for $5 each that ik going to do philly cheesesteaks with.
Excellent vid again - my favourite You Tube channel. Well done and thank you 😊
Buy this man some plates.
This looks amazing I'm going to try to make it with a nice beef roast.
Also can you make something with pork cushion meat(boneless picnic shoulder)?
I LOVE short ribs! I can't wait to try this!
Love the videos, Sam! Just starting watching last year and I am addicted! Such good looking food. Love how you are ok showing a mistake in your videos! Happy New Year!
Yah, that all does look very good.
Very good. We loved it.
Amazing!! I will be making this tonight. Thanks!!
Love this guy.
I love this guy he is so funny and the food looks amazing, greetings from Costa Rica
We call the mix of celery, carrots and onions 'mirepoix'. We pronounced mir-pwa. It's a french word but we can call it like this everywhere in the Western world.
Just made this. Definitely a keeper.
I like to add a few Bay leaves into my short rib liquid mixture.
Making this tonight, but had to replay part of it over and over where he says “just 3 more things...” cuz I kept catching 2... then realized the 3rd was the thyme that he totally spaced on. 🤣. Got that figured out, put it all together and got it in the oven, started walking away and went F#@!... turned around and went back to put the damn thyme in the pot. 🤷♂️
I tried this using a crock pot and we are going to see how it comes out
Sam's the man! We need that T shirt!
Looks bloody wonderful!
Great recipe.
Just love the short ribs! Have to go with mashed potatoes though, just can't stand cauliflower.
Absolutely delicious 😎👨🏾🍳🔥
New Year’s Eve meal decided!
Sam, we love you dude. You’re a cool old guy who gets along with his son. But geeze no need for “4K” in every title. 😂😂😂
Wow this looks amazing and delicious!!!
I love this guy... Btw.. Im the painting guy.. Love your videos.. Yes.. Thats my real name less painting
I will be cooking this soon. Much love Sam!
Damn for some reason I always thought braised short rib was difficult to make but it's very simple 👌
Thanks!
He is really a professional one
I'm about to sear these bad boyhz and make a nice dinner.
nice...Real Nice....I am impressed...
Love the way it looks Sam..delicious and amazing. I'll so this dish for my family for New Year's Eve
Sam I'm making this today on New Year's day!
Guinness??? it works well. never thought of it.
I gotta do that; I could almost taste it. And I really enjoyed the performance. Di.....olch.
The Firehouse in Lowell, Ma LOVES your cooking! Our training videos for dinner, swears included!
The ‘cage’ is called an ‘agape’. 😎
Lmao I made this and put chicken broth.... Thanks Sam! 😠 🤣
Ultimately my fault though pretty obvious to use beef.
Haven't tried it yet. Still braising. Smells okay but it definitely doesn't smell beefy enough. Might drop a bullion cube and call it good enough :)
Thank you for the inspiration though!
Guinness, genius
Another great meal, Sam!!! U rock!!! That was amazing!!!
This is better than Gordon Ramsey
You’re the best Sammy
I made this yesterday Sam, two things:
1. It BADLY needed salt
2. There was a one inch layer of fat on top of the Dutch oven
Did you salt and did not include in the video? Likewise, didn’t you need to skim some fat?
How would you cook these for a restaurant, if you were going to make about 80 orders? Would you use a big hotel pan?
That meal looks so banging Lolol
is the oven temperature of 300 degrees in Celsius or Fahrenheit?
Looks awesome
What can we use in substitute of beer ? Plz thank you!
Hassina Ahmadzada I read somewhere In the comments that they simply used beef broth and I tried this recipe but for my taste it was meh..it was good but it still had the Guinness sharp flavor and while I know it’s meant to do that it just was too strong for me so I’ll be trying this recipe again but without it next time