Dan is so much fun, I ❤ his subtle humor so much. I often forget he is giving me expert tips as a HIGHLY trained culinary scientist. I learn so much about food/cooking from these little segments.
Love this show!! Thanks so much guys, you did a great job. Keep them coming. I learned a lot. I especially liked the tip about freezing dairy. Melaney from SoCal
With your first item to add a slurry to your sauce, i do it with tomato sauce to thicken the watery juices of canned tomatoes instead of cooking them to hell to evaporate the liquid. That way, i just bring it to a boil to activate it and keep that fresh tomato taste.( and clings nicely to the pasta instead of a puddle of liquid. )
THAT is the best tip I've EVER come across! I can't drink milk but occasionally buy some to cook with, and always end up throwing the rest down the drain. Now I'll just buy a pint and freeze the half I dont use, for next time.
Lexington (VA) hotdog: Using Foot-long dog off the grill: spicy mustard & cooked-down sauerkraut&onions on the bun, then the dog, a little chili on top of that, and a squiggle of yellow mustard on the chili. (Chopped raw onions, a bit of _dill_ relish, or two strips of sweet pepper all optional.)
Late on watching this, but want to say, when we were stationed in MT during the first gulf war, our chapel did a cookie lift to the people deployed. We put clean clear trash bags in boxes, packed the cookies in zip bags, and filled the boxes with plain popcorn as packing. We heard back that the popcorn packing was a huge hit, and was eaten with as much enthusiasm as the cookies.
On the frozen dairy, I appreciated this question because in the winter when our fridge is full we use the "Midwestern Freezer" aka the back porch and the extra gallon of milk always tastes weird once we bring it in and it thaws.
A Massachusetts hot dog would be the Fenway Frank, passed down the aisle to you by a dozen people at Fenway Park who didn't wash their hands after using the bathroom during the seventh inning stretch.
hotdog bun thing. - when they started to make hotdog buns they had to bake them in the same pans that they baked loaves of bread in so that meant a limited number of connected buns at the same time. Things can be different now but for a long time, they just used the same baking pans.
I'm actually an expert on hot dogs in Los Angeles. There is science to natural casing hot dogs. The best way to heat them is steaming. As the temp rises, the pressure inside the dog builds, so when you take the first bite, the casing snaps and shoots spicy hot dog juices into your mouth. The first bite is an explosion of flavor. Collogen casings aren't nearly as good.
A few years back ATK had a top rated and inexpensive Sherry Vinegar brand but I don’t recall what it was. I do use either an inexpensive balsamic vinegar (Trader Joe’s) if I want to add a bit a sweetness such as in a red pasta sauce, but I also use malt vinegar and rice vinegar both of which are not too sharp but add just enough acid to the dish.
So at my grocery stores (Indiana) the hot dogs are always a pack of 8 and the 99¢ buns are a bag of 8, but all the 'nicer' buns are a bag of 6. We always buy the buns that are in 6 count bags, but it's not a huge issue for us because we always store hot dogs in the freezer and just break off the ones to eat when we want them, so we don't worry about them going bad or anything. We use to the hot dog buns for egg salad and other sandwiches so we don't worry about them spoiling either. Edited to add: Putting ketchup on a hot dog is grounds for execution.
Just read through the comments and was surprised not to see any answer on the dog/bun-count question.....so --- Hot dog standards are set by a "National Hot Dog and Sausage Council" (or some such name) and are priced by the pound, just like beef, chicken, pork etc.. The size of a standard hot dogs gives us 10 per pound while the jumbo dogs give us 8 per pound, hence 8 or 10 per package. I know the bun count is dictated, somehow, on the size of the baker's pan but I don't know enough to be more specific. Guess I know my meats better than my breads! These Q&A shows are a Great Idea....Keep them up please. Oh yeah, I'm in Maine and the only better than our Red Snappers is when we replace the dog in the bun with mayoed lobster. Keith knows what I mean!
A friend in the Finger Lakes area makes amazing fruitcakes that have rehabilitated that lowliest of holiday baked goods. Best vinegar recipe: Cornell Chicken. Best hot dog: Ted's (they use Sahlen's Red Hots with natural casings) grille their dogs over charcoal in Buffalo.
Packing food to mail - also, if you have a metal cookie tin, pack baked goods in that, seal with clear packing tape around the lid rim & lable it with address, then put that tin in a mailing box (you can use newspaper or plastic paking pillows btwn tin & box).
For a diabetic with high blood pressure (so low salt, low sugar), what can you substitute when you want to "brine" pork, or other meats, for that matter.
Thank you for another great Q&A!! I’ve been wanting to know the answer to the pasta water/veggie noodles & the steak/vent questions!! I’m not sure where to ask questions, so I’ll try here. I purchased your Keto cookbook and would love to have some videos making some of the dishes. Look forward to seeing you all come back soon with cooking shows!! It’s been forever too long!! But I hope y’all are doing well and staying safe!! Happy Holidays ✨💜🎄
For anyone wanting to ask a question: I couldn’t find any contact info on ATK website, which is what was mentioned on another of these videos. I did find one on cooksillustrated.com.
Okay, honestly, veggie hotdogs are amazing! Lite Life changed their recipe recently and they were crud. Then, even more recently, they changed the formula back. They're tasty without that fake smoke funk. The company sent us some coupons because we complained! I love them with simple yellow mustard, ketchup, and onion.
I’ve done a lot of pork shoulders (not full ones, but 4-6 lbs.) on my pellet smoker and have never had it up that high at 325 except maybe the last 30 minutes if needed. Usually I’ll go 250-265 for about 8 hours. I would think 325 would just cook the outside too fast and dry it out after 5 hours.
Fruitcake gets a bad rap. I made my first fruitcakes this year and have had a fabulous time "feeding" them with brandy once a week for the past 6-8 weeks. I only used real dried fruits, not the icky gummy candy and nuts. I won't be sending them to anyone. Just enjoying them myself.
I need a stainless steel cookware set, light weight, affordable, what do you recommend? Would it be weird to own a mix match set. I found a brand name 'Laroma' yet can't seem to find a set. The 3qt. Sause pan was lighter than cuisinart which I liked. I currently own a Rachel Ray set that to me is heavy. Please help. Thank you
My mother worked for a place in Shreveport, LA called Wilson Wieners and their main item was the red linked hot dogs. This was back in the 60's. They just called them wieners. lol
A question I have been asked. I worked in restaurants a lot, but mostly front of house.. Can you tell us what it was like becoming a Chef? I mean, like School, apprenticeship, to first job. Thanks!!!
Start out at your local trade/vocational school. Much cheaper and more one on one. I started out as a dishwasher at a fancy restaurant In Atlanta, within 5 years I was the Manager. Most of my excellent chefs went to trade school. The ones from the fancy culinary schools only stayed around less than a year and they were hard to work with.
No no no ketchup on a Chicago dog, or any dog. It’s a no,no! However my youngest daughter did put ketchup on her hot dogs and I let her do it. She no longer eats them.
If you like interesting hot dog stories, many years ago This American Life did an episode (241) of "20 Acts in 60 Minutes". In Act Fourteen ("Call in Colonel Mustard For Questioning") they talk about the Vienna Sausage Company and how they had trouble replicating their color and snap when they moved into a new factory. Well worth a quick listen: www.thisamericanlife.org/241/20-acts-in-60-minutes/act-fourteen-8
@@sandrah7512 Thank you. Just not been cooking from recipes for 5 years. Had 1st elderly FIL in-law get sick in 2014, passed early 2016, 2nd MIL was sick in 2017 and passed in 2018, then spent time trying to catch up with our own life and just now getting back around to watching cooking shows because stuck inside due to the colder weather. Spent the spring and summer watching landscaping and gardening shows. I did google it and was disappointed. Cook’s Country had aired the best Carolina Pulled Pork Recipe and my question was a knee-jerk reaction as I was looking for it. I did find out where Chris Kimball was and glad he is still involved in cooking. Guess I will just have to get used to him not being on there.
10:18 -- person in a "basic" apartment with "nothing more than a microwave-vent" asks how to cook a steak. I don't know what a "microwave-vent" is -- unless she has almost zero ventilation in her kitchen...??? This should have been made crystal clear, but as it wasn't, I wonder how helpful was the answer "how to sear a steak in a frying pan w/o making much smoke if you only have a microwave oven." I guess the "basic" apartment has a stove??? Meh.
Yes, the stove has a microwave over it which has a filter/fan vent (though it doesn't actually vent to a chimney like a range hood would, it just recirculates the air back into the kitchen, so they aren't very effective).
Actually, a real (hot-dog) or to be correct, "Frankfurter" as it had originated in Frankfurt Germany, is a natural casing sausage which has a "snap" to it when you bite break it! Second, down south in the Carolinas anyway, they offer a lot of "Red-Hots" which are spicy natural casing sausages as well. Not just typical to Maine! do you guys answer real culinary questions or just fool around?
Anyone else think Keith and Dan butt heads sometimes? Like one has a lot of real world experience (Keith) and one has a lot of technical training (Dan)
![[안방1열 직캠4K] 베이비몬스터 치키타 'DRIP' (BABYMONSTER CHIQUITA FanCam) @SBS Inkigayo 241110](http://i.ytimg.com/vi/tnlxo79cAqY/mqdefault.jpg)
![[Full] 4 ต่อ 4 Celebrity EP.922 | 10 พ.ย. 67 | one31](http://i.ytimg.com/vi/zmV5HRIxIBI/mqdefault.jpg)
Dan is so much fun, I ❤ his subtle humor so much. I often forget he is giving me expert tips as a HIGHLY trained culinary scientist. I learn so much about food/cooking from these little segments.
What a birthday gift. Love Dan. Missed him through this crazy year. Glad he's alive and well.
Oooooooooh we love both these boys.
Love this show!! Thanks so much guys, you did a great job. Keep them coming. I learned a lot. I especially liked the tip about freezing dairy. Melaney from SoCal
Happy new year to all! ...health and happiness!😁
You two are great. Lots of information and laughs as well.
With your first item to add a slurry to your sauce, i do it with tomato sauce to thicken the watery juices of canned tomatoes instead of cooking them to hell to evaporate the liquid. That way, i just bring it to a boil to activate it and keep that fresh tomato taste.( and clings nicely to the pasta instead of a puddle of liquid. )
Please extend my holiday wishes to both Bridgette and Julia. Merry Christmas to all and a happy and safe New year. 🎄
I freeze dairy in ice cube trays, along with left over broth. they go into sauces. Frozen milk goes well into instant mashed potatoes.
THAT is the best tip I've EVER come across! I can't drink milk but occasionally buy some to cook with, and always end up throwing the rest down the drain. Now I'll just buy a pint and freeze the half I dont use, for next time.
why on earth would you ever use instant mashed potatoes, or instant anything?
This was fun - thanks guys!
Lexington (VA) hotdog: Using Foot-long dog off the grill: spicy mustard & cooked-down sauerkraut&onions on the bun, then the dog, a little chili on top of that, and a squiggle of yellow mustard on the chili. (Chopped raw onions, a bit of _dill_ relish, or two strips of sweet pepper all optional.)
Late on watching this, but want to say, when we were stationed in MT during the first gulf war, our chapel did a cookie lift to the people deployed. We put clean clear trash bags in boxes, packed the cookies in zip bags, and filled the boxes with plain popcorn as packing. We heard back that the popcorn packing was a huge hit, and was eaten with as much enthusiasm as the cookies.
And now I want Dan’s popcorn recipe.
ATK bringing out the big guns for this one
Happy holidays to you all
On the frozen dairy, I appreciated this question because in the winter when our fridge is full we use the "Midwestern Freezer" aka the back porch and the extra gallon of milk always tastes weird once we bring it in and it thaws.
A Massachusetts hot dog would be the Fenway Frank, passed down the aisle to you by a dozen people at Fenway Park who didn't wash their hands after using the bathroom during the seventh inning stretch.
hotdog bun thing. - when they started to make hotdog buns they had to bake them in the same pans that they baked loaves of bread in so that meant a limited number of connected buns at the same time. Things can be different now but for a long time, they just used the same baking pans.
Not going to lie! Seeing Dan made me smile!
That's one pair I'd love to menage-a-chefs. Thank you!!! 😛
I'm actually an expert on hot dogs in Los Angeles. There is science to natural casing hot dogs. The best way to heat them is steaming. As the temp rises, the pressure inside the dog builds, so when you take the first bite, the casing snaps and shoots spicy hot dog juices into your mouth. The first bite is an explosion of flavor. Collogen casings aren't nearly as good.
Question... when is the best time to use
Bake vs convection bake vs pure convection?
Keith! With the red snapper call-out! Natural casing is the way to go.
Dan - there's no such thing as too much butter on popcorn!
On searing the steak in an apartment. Sous vide and then use blow torch to sear. No smoke what so ever and perfect steak every time.
A few years back ATK had a top rated and inexpensive Sherry Vinegar brand but I don’t recall what it was. I do use either an inexpensive balsamic vinegar (Trader Joe’s) if I want to add a bit a sweetness such as in a red pasta sauce, but I also use malt vinegar and rice vinegar both of which are not too sharp but add just enough acid to the dish.
There's a place in Richmond VA that serves Maine Red Snapper dogs and I definitely had to check to make sure they weren't actually fish dogs.
So at my grocery stores (Indiana) the hot dogs are always a pack of 8 and the 99¢ buns are a bag of 8, but all the 'nicer' buns are a bag of 6. We always buy the buns that are in 6 count bags, but it's not a huge issue for us because we always store hot dogs in the freezer and just break off the ones to eat when we want them, so we don't worry about them going bad or anything. We use to the hot dog buns for egg salad and other sandwiches so we don't worry about them spoiling either.
Edited to add: Putting ketchup on a hot dog is grounds for execution.
Thank you for the absolutely top notch eye-candy. Recipes! I meant Recipes! 👍🏻😊🔝
Dan & Keith 🙂👋
Just read through the comments and was surprised not to see any answer on the dog/bun-count question.....so --- Hot dog standards are set by a "National Hot Dog and Sausage Council" (or some such name) and are priced by the pound, just like beef, chicken, pork etc.. The size of a standard hot dogs gives us 10 per pound while the jumbo dogs give us 8 per pound, hence 8 or 10 per package. I know the bun count is dictated, somehow, on the size of the baker's pan but I don't know enough to be more specific. Guess I know my meats better than my breads! These Q&A shows are a Great Idea....Keep them up please. Oh yeah, I'm in Maine and the only better than our Red Snappers is when we replace the dog in the bun with mayoed lobster. Keith knows what I mean!
A friend in the Finger Lakes area makes amazing fruitcakes that have rehabilitated that lowliest of holiday baked goods. Best vinegar recipe: Cornell Chicken. Best hot dog: Ted's (they use Sahlen's Red Hots with natural casings) grille their dogs over charcoal in Buffalo.
Two hot dogs in one bun is a thing in Chicago; it’s called a double dog and in my opinion is the best hot dog to bun ratio.
Thanks for the Q&A. session. I love seeing Dan cook on ATK
Make my own vinegar.... so I guess I'm one of "THOSE " people. LOL. Easy. Plum, apple, orange, raspberry currently on counters. Fun
FOR HOTDOGS: You gotta try "korean carrot salad" with just mustard.
Very popular slavic "fast food"
I use the room temp pan slow sear for steaks all the time now. Love this method and zero smoke (or very very little). Chili dog for me.
Packing food to mail - also, if you have a metal cookie tin, pack baked goods in that, seal with clear packing tape around the lid rim & lable it with address, then put that tin in a mailing box (you can use newspaper or plastic paking pillows btwn tin & box).
For a diabetic with high blood pressure (so low salt, low sugar), what can you substitute when you want to "brine" pork, or other meats, for that matter.
Thank you for another great Q&A!! I’ve been wanting to know the answer to the pasta water/veggie noodles & the steak/vent questions!!
I’m not sure where to ask questions, so I’ll try here.
I purchased your Keto cookbook and would love to have some videos making some of the dishes.
Look forward to seeing you all come back soon with cooking shows!! It’s been forever too long!! But I hope y’all are doing well and staying safe!!
Happy Holidays ✨💜🎄
I think you ask on the ATK website. I don’t believe anyone monitors these video comments.
Lynchburg VA (similar to Carolina-style) dog: skinny pink hot dog with yellow mustard coleslaw, regular coleslaw, chili, and onions.
The best hot dog I have ever had is at the NC fast food chain Cook Out: chili, slaw (not too gloopy) and diced white onion. Simple and delicious.
For anyone wanting to ask a question: I couldn’t find any contact info on ATK website, which is what was mentioned on another of these videos. I did find one on cooksillustrated.com.
Massachusetts hot dog should be the Fenway Frank! :P
Okay, honestly, veggie hotdogs are amazing! Lite Life changed their recipe recently and they were crud. Then, even more recently, they changed the formula back. They're tasty without that fake smoke funk. The company sent us some coupons because we complained! I love them with simple yellow mustard, ketchup, and onion.
Maine hot dog is at Frans on route one, her family run hot dog stand is an institution. Order with the home made 'hot sauce'.
hot dogs: i see them more and more coming in four packs. so if you buy too four packs they match the buns
I wish ATK would do vegan baking with vinegar and baking soda as a replacement for eggs. I make a super moist cornbread with that method.
if olive oil gets hard when refrigerated will oil get bacteria when kept out?????
In Denmark they have hot dogs with red casings, too (røde pølser). So maybe it's some imported Scandinavian tradition or vice versa.
Redondo. Well known Hawaiian brand. Super bright red. (I don't like them, but they are huge here.)
I’ve done a lot of pork shoulders (not full ones, but 4-6 lbs.) on my pellet smoker and have never had it up that high at 325 except maybe the last 30 minutes if needed. Usually I’ll go 250-265 for about 8 hours. I would think 325 would just cook the outside too fast and dry it out after 5 hours.
I got one. Can you put the list of questions and timestamps in the description please?
Fruitcake gets a bad rap. I made my first fruitcakes this year and have had a fabulous time "feeding" them with brandy once a week for the past 6-8 weeks. I only used real dried fruits, not the icky gummy candy and nuts. I won't be sending them to anyone. Just enjoying them myself.
Red snappers might also be a thing in Denmark.
Best hot dog I have ever had was in Denmark. Street vendor. I was c. 12 years old and it still resonates with me. Just amazing.
Flo's relish from Maine for hot dogs, excellent!
Vegetarian pasta thickener?? Add canned garbanzo bean water??
I need a stainless steel cookware set, light weight, affordable, what do you recommend? Would it be weird to own a mix match set. I found a brand name 'Laroma' yet can't seem to find a set. The 3qt. Sause pan was lighter than cuisinart which I liked. I currently own a Rachel Ray set that to me is heavy. Please help. Thank you
I love fruitcake ... it gets no love :(
Dan! 😍😍😍😍😍
OMG. Dan with long hair. 😍😍😍
My mother worked for a place in Shreveport, LA called Wilson Wieners and their main item was the red linked hot dogs. This was back in the 60's. They just called them wieners. lol
Can I substitute white flour for almond flour & what else ?
Dan - ever been to Lafleur's or La Belle Province for a steamed hot dog?
Hey guys this was great. Oh..thx for reminding ppl to wear masks!!!
How about a review on portable ice machines to go with your recommended blender ???????????????
Dan - Off topic, but have you ever seen the show When Calls the Heart. There is an actor in seasons 6 and 7 that reminds me of you.
I’ll hold for the Lan Q&A.
What is the BEST way to cook lobster tails ?
Cornstarch slurry?????
A 2 centigrade refrigerator will make dairy keep for ages.
Mr. Dresser is diligently plugging the ATK and Cooks recipes and people when answering the questions, it is not subtle. 🙄
A question I have been asked. I worked in restaurants a lot, but mostly front of house.. Can you tell us what it was like becoming a Chef? I mean, like School, apprenticeship, to first job. Thanks!!!
Start out at your local trade/vocational school. Much cheaper and more one on one. I started out as a dishwasher at a fancy restaurant In Atlanta, within 5 years I was the Manager. Most of my excellent chefs went to trade school. The ones from the fancy culinary schools only stayed around less than a year and they were hard to work with.
Full proof recipe for a four bone beef rib?
How am I supposed to know which thickening agent to use and when? Flour? Cornstarch? Pasta water? Arrow root?!! Please and thank you😁
I had to Google Red Snapper Hot Dogs.
No no no ketchup on a Chicago dog, or any dog. It’s a no,no! However my youngest daughter did put ketchup on her hot dogs and I let her do it. She no longer eats them.
Who posted this last comment? It was not me!!!!
If you like interesting hot dog stories, many years ago This American Life did an episode (241) of "20 Acts in 60 Minutes". In Act Fourteen ("Call in Colonel Mustard For Questioning") they talk about the Vienna Sausage Company and how they had trouble replicating their color and snap when they moved into a new factory. Well worth a quick listen: www.thisamericanlife.org/241/20-acts-in-60-minutes/act-fourteen-8
Dan, can ATK spring for a new lapel mike for you?
I'm sorry I should have said young men. I'm 62yrs years old. You're youngsters.
I would to know some of the science behind cooking, any good book suggestions???????
Maybe Kenji Lopez-Alt from Serious Eats has one (or more)?
Am I the only one who puts grated parmeasan and asiago on my popcorn instead of butter?
I'm wondering why they changed calling hot dog rolls to buns now?
DAN why are your eyes darting to the side all the time? lol
question was 6 hot dogs and 8 buns not 8 dogs and 6 buns
Whats Eating Dan???????????
More Keith, less Dan.
Where is Chris Kimball? I miss him.
@@sandrah7512 Thank you. Just not been cooking from recipes for 5 years. Had 1st elderly FIL in-law get sick in 2014, passed early 2016, 2nd MIL was sick in 2017 and passed in 2018, then spent time trying to catch up with our own life and just now getting back around to watching cooking shows because stuck inside due to the colder weather. Spent the spring and summer watching landscaping and gardening shows. I did google it and was disappointed.
Cook’s Country had aired the best Carolina Pulled Pork Recipe and my question was a knee-jerk reaction as I was looking for it.
I did find out where Chris Kimball was and glad he is still involved in cooking. Guess I will just have to get used to him not being on there.
RI Hot Wiener is the best hot dog in America.
Lol, Are you one of those people.
Both handsome men but I like Keith way more but I’ve a question?Why does he always wear pink shirt?
PLEASE make gf recipes
No! No! Love fruit cake!!
Low carb bread recipe, pretty please.
10:18 -- person in a "basic" apartment with "nothing more than a microwave-vent" asks how to cook a steak. I don't know what a "microwave-vent" is -- unless she has almost zero ventilation in her kitchen...??? This should have been made crystal clear, but as it wasn't, I wonder how helpful was the answer "how to sear a steak in a frying pan w/o making much smoke if you only have a microwave oven." I guess the "basic" apartment has a stove??? Meh.
Yes, the stove has a microwave over it which has a filter/fan vent (though it doesn't actually vent to a chimney like a range hood would, it just recirculates the air back into the kitchen, so they aren't very effective).
Here ya go, probably gets asked all them time. What are the drones or ATK minions, in the background of the kitchen shots, doing back there.
Working
Actually, a real (hot-dog) or to be correct, "Frankfurter" as it had originated in Frankfurt Germany, is a natural casing sausage which has a "snap" to it when you bite break it! Second, down south in the Carolinas anyway, they offer a lot of "Red-Hots" which are spicy natural casing sausages as well. Not just typical to Maine! do you guys answer real culinary questions or just fool around?
Dan is so hottttt omg
Dan No Jack 😷😉🎁🎄❄️🇺🇸👏🥂🍾🗽🇺🇸
Anyone else think Keith and Dan butt heads sometimes? Like one has a lot of real world experience (Keith) and one has a lot of technical training (Dan)