Thats a great idea that i need to do more. I often love a video on youtube and leave before thumbs up. But if its a youtuber i like and the title and thumbnail are on point i see nothing wrong with predicting you will like it. Probably easier to remove the like if the vid is bad than to remember to hit that like. They should have a button on your sub channels to just like them without having to watch them. That way you can go thru quickly and like things you meant to.
Ive always used the measurement of a "splootch". I made a cookbook for my sons, and in the measurement table, I explained a "pinch" a "dab" and a "splootch". Usually for me a "splootch" is something liquid. Like a splootch of Worcestershire sauce. Great recipe Sam, cant wait to try it!
Oh myyyy that looks delicious. Oh btw my dad is obsessed with your show, he doesn’t buy anything from any infomercial, no TH-cam merch nothing but HE BOUGHT YOUR MERCH! He finally listened to me at how awesome your show is!
I am from Louisville, KY and I have just one thing to say about your new version of the Hot Brown........... WELL DONE SIR! Our local restaurants will need to kick it up a notch now. Keep on Making America Cook Again!
Not gonna lie, i feel like sam is just as genuine in-person as he is in these videos. I’ve made a ton of his items, and they are just as good as they look. Keep up the good work, Sam&Max&Chancie
Hello,Sam Thanks for being here for us.lol Being a greek this Sunday is our Easter So I'm going to make it and put it next to my Tomato tart I usually make tyrokafteri (feta,roast red peppers,oil, hot pepper seeds ) So this year is urs
Looks great! I made my nacho cheese like that for years. I changed this year. Dissolve 1 tsp. of sodium citrate in 2/3 c. of beer over high heat. Add 8oz. shredded cheese and all the extras you added to your sauce. Turn heat to medium, stir to combine. Done!
I actually took this cheese sauce and threw it on my charcoal smoker, with some hickory wood. Smoked it at 225 for about an hour (stirred every 15 minutes as I was coming concerned about scorching). Turned out amazing.
Sam, stopped in to "Not Not Tacos" last weekend and toured "little Italy " with my wife while we were there for our oldest sons Marine graduation. Food was excellent. Used quite a few of you recipes in the past. Really wanted to meet you in person. Keep killing it.
The mexican bowl is called "Cazuela". This is funny, because in Mexico we don't have nothing like that. There's "queso fundido", that you put in a tortilla or a taco, but there's not such thing as "cheese sauce". That's a Tex-Mex invention.
I am from Arkansas, and while the exact origin of “cheese dip” may be debated, one thing about my state of which I take pride in is our role in making cheese dip/sauce popular. This is from encyclopediaarkansas.com... “According to Nick Rogers, who has researched the history of cheese dip, the dish was invented by Blackie Donnely, the original owner of Mexico Chiquito restaurants. The Mexico Chiquito chain, which now has multiple locations in central Arkansas, was opened by Donnely and his wife in North Little Rock in 1935. Whether or not Donnely’s cheese dip was the first is hard to say, but his restaurant is indeed famous for its secret recipe.”
@@-_IT_- LOL I’m sure there are a lot of folks who claim that. I’m pretty sure the guy in Arkansas was not the first but it is a claim to fame to say he was. I went to a Tex-mex resturant in Dallas and the place claimed to have invented the frozen margarita. Uh...not likely
From my experience, dumping in all the milk (or 2 cups at a time if I'm making a lot) actually gets rid of the lumps if you cooked the roux properly. It will thicken by itself slowly a minute or two after that.
As a Kentuckian I am insulted that you totally obliterated the Kentucky Hot Brown, especially on Derby weekend, which is where they sell the heck out of them. As a hungry dude, this rocks, so all is forgiven.
I make this all the time and add Jimmy Dean sausage and Rotel tomatoes diced with chiles! Serve it with the big size Fritos!! Thank you so much for this video and all of the other amazing videos, they have really brightened my pandemic.
looks amazing! one thing to add...a large population of mexican folks don't use cumin in their dishes. Grew up in a mexican household and we used cumin very very rarely. folks are allowed to like what they like, but next time you make mexican style cuisine, give holding off on cumin a try!
This looks great!! I’d probably use the onion though. I’d also add a half pound or so of hot breakfast sausage and make this like a smoked queso dip or spread!
Right before making homemade hash tonight I seen this video. Topped with 2 eggs and covered with this Mexican Cheese and mmmmmmmmmmmm! -The next day I made a cajun meal out of this. I took some shrimp and seasoned with cajun seasoning. Cooked them then threw in some diced green peppers and onions saute a little bit. Added some smoked sausage. When that was ready I added the shrimp back in to warm up and added this awesome cheese sauce! Had it over some noodles. Soo gooood! -3rd night. I made Sam's awesome chicken enchiladas with chorizo and topped with this Mexican cheese sauce and we lived it! I kinda over ate. Now I doubled the this sauce to do all this. It made a quart of it.
I’m offended if Sam doesn’t say “bitches.” Also, this reminds me of a dish from where I’m from (Springfield, IL). It’s called a horseshoe: open faced sandwich with thick toast, choice of protein (originally it was a hamburger patty), French fries and cheese sauce. My personal fave is a buffalo chicken horseshoe.
Sam, I met you today in Little Italy with my sister’s family. I’m from Houston, Texas celebrating my father’s 75th birthday. I’m also entering LeNôtre culinary school in Houston in August.
Sam you've inspired me to dive deep into my love for cooking, I plan on having quite a fucking awesome year with cooking up God knows what kind of delicious monstrosities
Dear Sam, been a long time fan. Could you make a 'healthy' dish sam-style? Been looking forward to this for a long long time! Grtz Bas (the Netherlands)
I absolutely love your channel! Thank you for all the advise and amazing food you make. You have taught me so much I really appreciate you and the guys ! Keep up the great work and I'm eagerly waiting for the next videos. Cheers !
@@judithjanes5738 we have them on the supermarket shelves here in PA. We heat them up and stir them into our homemade mac n cheese when we dish it up. Diced stewed tomatoes with green chilies.
If you like tangier sauce use buttermilk instead of milk. If you add the vegetables before the milk, letting them heat; the sauce will have a better texture in the end.
Yeah this is called queso in Texas, and it is a Tex-Mex staple that often can make or break any Texas Tex-Mex restaurant that is offering it. The food can be mediocre, but if they have good queso and margaritas, they'll thrive!
Loved everything except the cheese choice, but the technique is perfect. I like a queso blanco for my Mexican cheese sauce. I’m really enjoying the channel and am glad my friend referred me to your page. Awesome food!!
Damn it!!! I was so into this video I that when he put that first mound of carnitas on the toast and a chunk fell near the side of the bowl I flinched from a visceral impulse to reach out and snatch it.
I love all of your videos and usually wouldn't dare to suggest what will make your cheese sauce better, but I dare you to add some chorizo to your cheese sauce and tell me that's not better!
My wife loves nachos. Since I am having knee surgery I decided to make her some nachos. She enjoyed the cheese sauce. Although it was May 5 no drinks tonight. I am the man!!!
Hey Sam, long time fan. I'd like to make a request for a video. I take a packed lunch to work all week and always have a hard time coming up with ideas. Can you do something awesome that could maybe be prepped at the beginning of the week? Thanks and keep coming with the videos!
Sam cuts onions, Max edits out the onions. It's movie magic.
Am I the only one that hits the like button before the video even starts because I already know its going to be good?
Thats a great idea that i need to do more. I often love a video on youtube and leave before thumbs up. But if its a youtuber i like and the title and thumbnail are on point i see nothing wrong with predicting you will like it.
Probably easier to remove the like if the vid is bad than to remember to hit that like.
They should have a button on your sub channels to just like them without having to watch them. That way you can go thru quickly and like things you meant to.
Sam's new gimmick is to prepare one item that will never be used in the dish. Next week: CALAMARI
Sam do you have a corn beef hash recipe
th-cam.com/video/xi3kUJDEwfA/w-d-xo.html
He needs to make Italian Beef.
White beans and cornbread
Ive always used the measurement of a "splootch". I made a cookbook for my sons, and in the measurement table, I explained a "pinch" a "dab" and a "splootch". Usually for me a "splootch" is something liquid. Like a splootch of Worcestershire sauce. Great recipe Sam, cant wait to try it!
Oh myyyy that looks delicious. Oh btw my dad is obsessed with your show, he doesn’t buy anything from any infomercial, no TH-cam merch nothing but HE BOUGHT YOUR MERCH! He finally listened to me at how awesome your show is!
I am from Louisville, KY and I have just one thing to say about your new version of the Hot Brown........... WELL DONE SIR! Our local restaurants will need to kick it up a notch now.
Keep on Making America Cook Again!
I am listening to a fully grown man ask his kid and "kid" if the word "bitches" is okay LMAO. This channel is the best.
Some words can get him demonetized so he was asking to make sure bc he didn’t know
Not gonna lie, i feel like sam is just as genuine in-person as he is in these videos. I’ve made a ton of his items, and they are just as good as they look. Keep up the good work, Sam&Max&Chancie
Looks delicious! I love your videos Sam! You're the #1 TH-cam cooking guy
Sam I have severe depression and anxiety, ptsd and TBI. I pray a lot. And I watch your show. Thank you dude.
“Let’s throw another little handful of cheese in”
* empties entire bag into the sauce
Hello,Sam
Thanks for being here for us.lol
Being a greek this Sunday is our Easter
So I'm going to make it and put it next to my
Tomato tart
I usually make tyrokafteri (feta,roast red peppers,oil, hot pepper seeds )
So this year is urs
I'm glad everyone else is wondering about the oh-so-important yet neglected onion
Wait ya we started chopping onions lol, did it get thrown in but during editing they just slipped up?
Looks great! I made my nacho cheese like that for years. I changed this year. Dissolve 1 tsp. of sodium citrate in 2/3 c. of beer over high heat. Add 8oz. shredded cheese and all the extras you added to your sauce. Turn heat to medium, stir to combine. Done!
My death row meal will now include this carnitas cheese magic sammich..
They stopped doing that, since the victims of criminals didn't get a final wish.
wait, you're on death row and have access to youtube ;D
@@fettforce its 2021..of course. Also an Instagram..
@@davidweiss8710 ahahahaha nice.
th-cam.com/video/SrqmM0R3fro/w-d-xo.html
I actually took this cheese sauce and threw it on my charcoal smoker, with some hickory wood. Smoked it at 225 for about an hour (stirred every 15 minutes as I was coming concerned about scorching). Turned out amazing.
uhh ... did i miss the part where the diced onion ist used? :D
we’re all to high 👐🏼
I was wondering the same thing. Where's the onion?
the title should read “mexican cheese sauce without the onion” hahahaaha
Last time I made cheesesauce, butter, onion make them translucent add the flour and continue
Red onion preferably
Sam, stopped in to "Not Not Tacos" last weekend and toured "little Italy " with my wife while we were there for our oldest sons Marine graduation. Food was excellent. Used quite a few of you recipes in the past. Really wanted to meet you in person. Keep killing it.
The mexican bowl is called "Cazuela".
This is funny, because in Mexico we don't have nothing like that. There's "queso fundido", that you put in a tortilla or a taco, but there's not such thing as "cheese sauce". That's a Tex-Mex invention.
Agree 100%
I am from Arkansas, and while the exact origin of “cheese dip” may be debated, one thing about my state of which I take pride in is our role in making cheese dip/sauce popular. This is from encyclopediaarkansas.com...
“According to Nick Rogers, who has researched the history of cheese dip, the dish was invented by Blackie Donnely, the original owner of Mexico Chiquito restaurants. The Mexico Chiquito chain, which now has multiple locations in central Arkansas, was opened by Donnely and his wife in North Little Rock in 1935. Whether or not Donnely’s cheese dip was the first is hard to say, but his restaurant is indeed famous for its secret recipe.”
I just asked what made this Mexican!!!! Nothing Mexican about it. Tex-Mex is ok, but Mexican food is where it is at!!!
@@shanemontgomery1358 I heard that Otis Farnsworth that created queso and opened the first Mexican restaurant in 1900 in San Antonio.
@@-_IT_- LOL I’m sure there are a lot of folks who claim that. I’m pretty sure the guy in Arkansas was not the first but it is a claim to fame to say he was. I went to a Tex-mex resturant in Dallas and the place claimed to have invented the frozen margarita. Uh...not likely
Another great one you guys! I always anticipate Mondays Wednesdays and Fridays around here. Thank you so much for what you do.
The onion reminds me of how alone I am on Friday nights.
This comment needs more appreciation
Don't be sad. You are "self-partnered" like Emma Watson 😀
Imagine being this unfunny
th-cam.com/video/SrqmM0R3fro/w-d-xo.html
Sending digital hug (( ))
From my experience, dumping in all the milk (or 2 cups at a time if I'm making a lot) actually gets rid of the lumps if you cooked the roux properly. It will thicken by itself slowly a minute or two after that.
As a Kentuckian I am insulted that you totally obliterated the Kentucky Hot Brown, especially on Derby weekend, which is where they sell the heck out of them. As a hungry dude, this rocks, so all is forgiven.
I make this all the time and add Jimmy Dean sausage and Rotel tomatoes diced with chiles! Serve it with the big size Fritos!! Thank you so much for this video and all of the other amazing videos, they have really brightened my pandemic.
no one gonna talk about how the onion just didnt go in anywhere? If im wrong please put the timestamp where he puts it in
he was clearly baked an forgot to add it lol
Right!!!!
@@hexxentheownerer1031 it's true. In most videos he's cooking while blazed out of his mind.
@@hexxentheownerer1031 🤣🤣🤣🙌🏽
Add butter, add unions until they are translucent/soft, then add the flour and continue
looks amazing! one thing to add...a large population of mexican folks don't use cumin in their dishes. Grew up in a mexican household and we used cumin very very rarely. folks are allowed to like what they like, but next time you make mexican style cuisine, give holding off on cumin a try!
Hi Sam. In the beginning of the show you diced some onions but I dont see it being used in the cheese sauce. when do you use the onion?
Looks good! Will try it tonight!
This looks great!! I’d probably use the onion though. I’d also add a half pound or so of hot breakfast sausage and make this like a smoked queso dip or spread!
Right before making homemade hash tonight I seen this video. Topped with 2 eggs and covered with this Mexican Cheese and mmmmmmmmmmmm!
-The next day I made a cajun meal out of this. I took some shrimp and seasoned with cajun seasoning. Cooked them then threw in some diced green peppers and onions saute a little bit. Added some smoked sausage. When that was ready I added the shrimp back in to warm up and added this awesome cheese sauce! Had it over some noodles. Soo gooood!
-3rd night. I made Sam's awesome chicken enchiladas with chorizo and topped with this Mexican cheese sauce and we lived it! I kinda over ate. Now I doubled the this sauce to do all this. It made a quart of it.
I’m offended if Sam doesn’t say “bitches.”
Also, this reminds me of a dish from where I’m from (Springfield, IL). It’s called a horseshoe: open faced sandwich with thick toast, choice of protein (originally it was a hamburger patty), French fries and cheese sauce.
My personal fave is a buffalo chicken horseshoe.
He did that too a couple of years ago. Looks delicious
Definitely check out Sam's version. Not sure how authentic it is, but it looked good!
Italian beef horse shoe is best horse shoe
Darcy pint
I’ve had a pony shoe in Decatur. No way I could eat an entire horseshoe! They are amazing!
Sam, I met you today in Little Italy with my sister’s family. I’m from Houston, Texas celebrating my father’s 75th birthday. I’m also entering LeNôtre culinary school in Houston in August.
This absolutely should have made the munchies episode !!!!! 🔥🔥🔥🔥🔥
THANK YOU
impeccable timing too
Hey Sam big fan. Thanks for doing what you do
Simp
Awesome comfort food dish, thanks Sam! Love your channel and recipes!
It's "queso," Sam.
Thanks. Made this! Yum!
Sam you've inspired me to dive deep into my love for cooking, I plan on having quite a fucking awesome year with cooking up God knows what kind of delicious monstrosities
I just cooked up skunk and now my whole house smells like tasty spray
heck yeah follow your dreams!
@@MintyArisato ever cooked skunk? Tastes like shit and leaves ur house smelly like a g6 like a g6
I can’t get enough of this channel..... delicious
I obviously need too pay more attention...I didn't even realize he didn't use the fkn onion till I read the comments...lmao 😂 😂
Dayyyuuummm, that was such a great idea. Looked so good I can not wait to make it. Oh by the way your Salisbury steak recipe amazing.
Dear Sam, been a long time fan. Could you make a 'healthy' dish sam-style? Been looking forward to this for a long long time! Grtz Bas (the Netherlands)
But if it's healthy is it really "Sam Style"?
This IS healthy. It's got the four major food groups!
@@Rocky1115 would be even healthier if he remembered to add the onions ;)
I absolutely love your channel! Thank you for all the advise and amazing food you make. You have taught me so much I really appreciate you and the guys ! Keep up the great work and I'm eagerly waiting for the next videos. Cheers !
It's pronounced "queso".
Yummy... That looks wonderful!
Did you hear about the family of onions that died? They will be forever minced.
Bonjour, excellente recette qui fait envie, merci de nous régaler !!🙏🌿👍
In Texas, we just call that "cheese sauce" queso. In Arkansas, we call it cheese dip. In everywhere, we just call it delicious.
Are you from Texarkana or something
@@Phil-ui4tm - LOL. Nailed it.
So fantastic!!! Awesome! You all ROCK!
Hold TF up‼️ What did we do with the onion⁉️😆
I think he meant to sprinkle them on top at the end after the grilling/broiling stage but forgot 😀
I think he also said at the end it had tomato in it but did I miss that too?
@@tammy5926 i think the tomatoes were in the red glop he threw in there. Forget what he said it was, some kinda pepper mix.
@@russellevans2446 Never heard of tomatoes with chilis/chipotle peppers up here in Washington state, other than Ro-tel. Is that a California thing?
@@judithjanes5738 we have them on the supermarket shelves here in PA. We heat them up and stir them into our homemade mac n cheese when we dish it up. Diced stewed tomatoes with green chilies.
If you like tangier sauce use buttermilk instead of milk. If you add the vegetables before the milk, letting them heat; the sauce will have a better texture in the end.
“What a friend we have in Cheese-sauce!”
All our bread and beef to bear
“I don’t want to know the person who doesn’t want to eat this!” Excellent phrase Sam. I agree wholeheartedly.
In QUESO emergency
I pray to CHEESUS!
I love the comedy you add to the channel! 💕
@@tammy5926 I do my duty.
Mmm, it all looks amazing! I can't wait to make it. I love all your recipes and shows.
“Lets throw a little handful if cheese in” *dumps whole bag in
I'm definitely watching this right now definitely great episode looks delicious
“I don’t have all day......Welp I sorta do, but I don’t want to take all day.” -Sam The Cooking Guy 4K 2021
I love Sam stoned and not using a the diced onions. Party on Sam.
The birds chirping as Sam poured on the cheese. I thought I was in a fairy tale all of a sudden.
Well, it was.... And they lived happily ever after, the end.
I'm making this tomorrow! Looks amazing! Keep up the great videos!
Yeah this is called queso in Texas, and it is a Tex-Mex staple that often can make or break any Texas Tex-Mex restaurant that is offering it. The food can be mediocre, but if they have good queso and margaritas, they'll thrive!
I live in Austin, can confirm need queso at every restaurant.
Loved everything except the cheese choice, but the technique is perfect. I like a queso blanco for my Mexican cheese sauce. I’m really enjoying the channel and am glad my friend referred me to your page. Awesome food!!
Agreed
So why did you chop the onion again?
I was wondering the same thing 😂. I started to make this then realized there was no need for it.
I love all of your videos! Thank you for making them!!!
Damn it!!! I was so into this video I that when he put that first mound of carnitas on the toast and a chunk fell near the side of the bowl I flinched from a visceral impulse to reach out and snatch it.
You must have been a cat in your last life 😸
I love all of your videos and usually wouldn't dare to suggest what will make your cheese sauce better, but I dare you to add some chorizo to your cheese sauce and tell me that's not better!
You should do a Hawaiian burger
Oh Sam I gotta try this! Thank You for the idea
To Sam / Max during the intro : STOP IT, I'm supposed to be on a diet and that looks delicious.
I’ve even watching Sam for over 20 years. Since he followed the Padres on channel 4. He’s all famous now, you rule Stan the cooking man!
Sam cracks me up: "Can we say bitches? Is that allowed?" Proceeds to drop F & S bombs with nary a care in the world ;)
It'd be funny to go back and count how many videos he said "Today we're making ___, bitches!" LMAO!
Thank you Sam and the crew. Another amazing watch.
Add some crumbled sausage or hamburger meat... so good!!!!
I was thinking the same. I was thinking some Mexican chorizo 🤤
Chorizo in this is a mouthgasm. I make a spicier version, add chorizo, and drizzle it over chips for Nachos of Doom™.
@@newyfreak great minds thinking alike!
@@OddlyIncredible: I know that’s gotta be GOOOOOOOOD!!!
Max is so witty and spot on...and handsome... family genes working together...love your family.🙏👏👏👏
I do love a Hot Brown buuuuuuuuut damn! That sh*t looks amazing!
Yes👍
So much Swiss fondue vibes in that cheese sauce. Yum!
How could 26 people give this a thumbs down?
Shows how haters just love to hate!
26 people felt bad for the onion.
My wife loves nachos. Since I am having knee surgery I decided to make her some nachos. She enjoyed the cheese sauce. Although it was May 5 no drinks tonight. I am the man!!!
It’s not truly Mexican unless it’s made with dirty water. 👀
It's good for your immune system.
@@geogmz8277 this guy gets it
Hiking the Appalachian Trail in two days and your vids will be my foodivation to get to the next town along the way.
You're in for a treat if it's your first go - the views are _gorgeous._
OMG! Next level munchies comfort food. Game plan on with this gooey, crispy madness.
Always look forward to Mondays, Wednesdays and Fridays! You’re the BEST Sam! Thank you for what you do❤️
Dude! Don’t stop cussing… that’s one of the things I love about watching you! You’re my people ☺️
Looks great-thanks!
That looked amazing!!
That cheese sauce looked amazing. Thanks for doing the shows. I enjoy your channel.
Thanks Sam and crew. Looks good and always fun to watch!
Fine! Now I have to add the ingredients to my shopping list!
Hey Sam, long time fan. I'd like to make a request for a video. I take a packed lunch to work all week and always have a hard time coming up with ideas. Can you do something awesome that could maybe be prepped at the beginning of the week? Thanks and keep coming with the videos!
This might be my favorite video you’ve made yet! I am definitely going to try this recipe out the next time I’m getting together with people!
That is a Hot Brown I could get behind! Looks awesome.
😳
please stop insulting, humiliating, and degrading your sons. this show has so much potential and you have so much talent and so do they.
Great to see you, Sam. [great lighting] Prolly, the tastiest cheese sauce I will ever have. Thank you.
Looks fantastic! Wish you would put a shopping list on the side, please and thanks.
You are the best ever!!!!!!!!!!!!!!!!!!!!!!! My son and I watch every episode. You make me drool-in a good way....
I am glad to hear the birdies instead of the damn lawn cutting guys. A nice video as well...
I'm here for the garlic press! And cheesy goodness of course.
Looks delicious Sam. Good ideas for leftovers. ❤❤😮