This channel has it all! Cooking, manufacturing, prototyping, stand up comedy, awesome family bonding moments, traveling, pets, dating advice..... Why look anywhere else? Everything you need for life is right here!
He should totally re edit the video, holding Buddy's leg out of frame and his paw slowly rotates the knob to high. I can Invision it with my minds eye....
I'm genuinely horrified at the state of that steak. What happened to "knock it's horns off and walk it by the flame."? You're wife needs to do more videos. She's funny too.
In the internet justice system, cooking based offenses are considered especially heinous. In the youtube comments section, the dedicated detectives who investigate these vicious felonies are members of an elite squad known as the Special Victims Unit. These are their stories. * Dun Dun *
It's actually old Deutsch, and not _that_ old for comparison in Europe. Just old for America. Remember, we think distance, Euros think time. We can cover 8 hours in more than one state just on the highway. In Europe, that's 2-7 countries, depending. But a 1000-year old building is literally unheard of here. Across the Pond, you can't throw a Molotov cocktail without hitting one.
@@MAGAMAN Muggeman bedoelt een stoofpan. Maar de stoofpan die zij kennen als de Nederlandse oven is een ouderwetse van gietijzer met vrij dikke wanden. Dutch oven == oude stoofpan. Door het hogere gewicht van de pan heb je een hele stabiele en gelijk verdeelde temperatuur in de pan, en de deksel is zo ontworpen dat al het vocht dat uit je eten verdampt condenseert op de deksel en terug loopt in de jus.
@@vincedibona4687 I actually don't know about the Jerries, but the Dutch grow so many potatoes in the clay that we're completely oblivious to potatoes from anywhere else. We've got numerous variaties, and such a comparitive abundance that tons upon tons of potatoes go directly to the glue factory. I actually had a tour once, at Akzo Nobel, where they made polymers out of potatoes. Never seen so many potatoes.
The phrase "deserving eachother" just gets a whole new layer of meaning with you and your better three quarters. ... I think she might even be quicker than you, if that's even possible.
When a fella is used to timing steak on the grill by the beer can method, it's easy to lose his sense of time when distracted by fancy salads, seafoods, and wine. Anyhow, better luck next time!
I think the Uncle Bumbleforks are my favorite videos, the old lady gets a kick out of the cooking and it helps me realize there is more to cooking steak than salt, pepper, and thirty seconds a side.
11:37 to reduce curling/cupping of your fat-encircled steak, slice the edges vertically before cooking. Particularly useful on ribeyes and strip steaks.
in the wise words of Hank from King of the hill when asked "what if someone wants a well done steak" The answer is " We ask them politely, yet firmly, to leave. " this video made me hungry and then sad but the SURPRISE TWIST the happy doggo made it all better at the end .
I think these are still usable - use them like a reverse heatsink - put the pointy side to the fire, and let it heat right up; put the steak on the flat side and weigh it down with one of the other plates (cold, so that side doesn't cook); the weight maximises contact with the hot side, so it cooks hot and fast, but not deep.
I feel your pain of over cooked steaks. Rule number one when cooking steaks no chasing the misses around. Rule number two stay sober enough to remember you are cooking steaks. That's all the rule's.
I have seen you useing a lot of different tools some good ,some not so good but today you went up in my estimation. Henkels knives ! Sir , you are a connoisseur of fine steel. Respect from the south of England , 45 years at the stove and still counting.
Liked the comment about the buffalo mozzarella, reminded me of when I was about 5 or 6 and read the "Heavy Plant Crossing" and imagined some kind of triffid like plants that needed to cross the roads at certain points, I was 7 or 8 before I realised heavy plant was construction vehicles. I also remember a friend telling me that he thought condoms were like those small cassette tape player that were about 5 or 6 inches wide by 8 or 9 inches and 2 or 3 inches thick, he didn't realise till shortly before sex education at primary school that he'd gotten confused. Even if it wasn't true about the buffalo, our brains are weird things, mine especially.
Baby Doll says, "allow me to mansplain something to you..." "Please do" "the world bank de-incentivises production of" "Woo woo woo ... interrupts Mr EvA the great searer" ... "Earl and salt ... "" EvA, AvE, whatever, when Baby Doll speaks we want to listen, after all we're here to learn more than just a second language. Just sayin'
Caught the whiff of a steak on the way home from work tonight. Almost brought a tear to my eye remembering how long it's been since I last had a good one.
"I'm so sorry beautiful piece of beef" For a moment I thought you would swing that as a joke referring to your Better-Three-Quarters, then I realized that if you did, you mightn't be alive to upload this. She did have a knife in hand after all.
I am from Fairhaven MA, right across the bay from New Bedford MA. too cool to hear you say it. also, baby doll has a beautiful voice. Cute dog, cute bunny, so random, I love it!
I'm a rare steak guy myself but the animal in me would have still had me knawing my way through every bit of that steak regardless.... spare a peice for the pup I suppose
Who uses non-stick pans. Stainless and cast or nothing. My kids can cook eggs over easy in the stainless so I see no reason for the production of chemically coated cookware. Just keep the sos pads out of your stainless and they’ll season like cast.
I bet you could grow plenty of potatoes, not only right there in Canada, but in your own yard! We've grown potatoes at home, and the major keys are 1) get some good varieties like those Yukon Golds, preferably 3 or 4 varieties, and 2) don't put a lot of dirt on top of them. When we first started, we found that the expensive potato "sets" we planted turned to compost, but cut off bits of potato we'd tossed in the compost bin became big plants. So dig a trench, put the sets in it, and only put a little of the removed dirt back in. Then, as they grow, keep adding a little more of the dirt at a time. When the plant dies back in the fall, dig that area up carefully, and you'll have lots of wonderful fresh potatoes.
When cutting those Korean greetings, leave the dirt sucking end still attached. It will hold all the onion layers together so they don't scoot all over the slaughter board. Just a nice neat stack until chopped to perfection
When you can get away with almost calling the missus a reprobate and she doesn't chase you with the husband trainer. You know you found yourself the bell of the ball.
Gusser yeah if there’s any even slight stiffness when you flip you’re already screwed. I learned to not wander away from steak . But then I don’t have enough space for a table near my grill where the lady can perch and distract me.
If you want the outside charred, but the inside rare, liberally salt the steaks, wrap in a tea towel, and leave it in the refrigerator overnight. To cook them, go straight from the refrigerator to the grill. The cold interior of the steak will take longer to heat up giving time for the outside to char. While this works very well for steaks, never try it with a roast.
I guess they taste good anyway. I just like the grillplate you have made. I have to try that out. Wish you a great summer. Best wishes from Jan in Norway
Hey now those two new designs are something I could make on my grandpa’s Atlas milking machine! He even has massive unexplained slabs of aluminum to do it with.
Sounds like some bankers I knew from NYC; those crazy people got their steaks cooked to a crisp. And they even had the audacity to say a dry aged steak doesn't taste any different from a normal steak, while getting both kinds of steak equally turned into charcoal.
A BBQ guru once gave me a tip that has changed my grill greasing game. Power Fister spray bottle and peanut oil (peanut oil can withstand higher temps without burning off). Spritz grill Trudeauingly before and after use. Your BBQ will outlast the deck it sits on and your shish kabobs will stay shish kabobs.
Jokes aside, I don't think the sous-vide would have helped here. It seems like the heat wasn't high enough to properly sear the steak before cooking it through.
Absolutely. And a sear is a sear. Not a method for cooking the inside. Mr Ave - take one of those sous-vide thingies apart (carefully), reassemble and test. Your dog will go hungry and stare at you with a mixture of love, admiration and admonition.
I seldom disagree with our garage uncle, but this is the time; if I can't clean it under the sink in 20 seconds, it's already terrible for steaks. Why? Because steaks are amazing on a flat surface, just as much as on any random surfaces. Random sear marks are just basically like advertisement wankery, so practically useless! Unless there is some smoke involved (source of *grill*-marks) but then again, steak is awesome enough without smoke!
@@notsofresh8563 I was immediately laughin my ass off and then trying to remember why. My subcounscious knew but the front of the monkey brain was probably rewired to peel bananas more efficiently or something.
You know I really like your channel, then you showed me you know how to cook, but the icing on the cake was your golden retriever. I should have known the best have the best and you can't be the best on TH-cam or in life without a golden retriever and that's just a straight up fact, a family isn't a family without one!
have listened to your many of videos here are my comments: 1) you are a good guy; 2) you are respectful to the wife and kids; 3) wife has a great character (figure this since she has not arranged a shop accident (yet) for you; and 4) based on #1 - great knowledge of machining and social issues presented in a simple format the thing that is going to be interesting is - when your children grow up -- when the girl brings home the newest boyfriend (maybe the first of many) I would pay good cash money to watch you and the wife's take him to task, and how your boy becomes the young man and interacts with young ladies (bet that he show females respect and worries more about treating them like peoples rather than trophies/gropes) you are doing a good job at life and its making others see the light OK now its time for me to go pet the herd of neighborhood dogs that stop in for treats and pets (more on Buddie and Bunny updates, please!)
![TEEDEE TADA - DIAMOND NARAKORN X LEGO LYKN [Special Dance Performance]](http://i.ytimg.com/vi/QgtZedFeumA/mqdefault.jpg)
Could've saved it with more wine I reckon. 2 more bottles and a good distraction, nobody would've have noticed.
Done that before.
Ahh and neither would she,
Good thinkin!
I'm unsure all the wine in the world can make a medium steak into a rare one... but enough A-1 can make it eatable.
Is that a litre bottle of wine or 150 cl??
Ah. The old restaurant trick ... 3 free glasses of wine before the main course is served.
I am now probably on a watch list now for just observing the massacre.
"Sometimes I prefer to dine alone." Whip-crack smart.
I cracked up at that, too! 🤣
I instantly thought about George Thorogood. "I drink Alone" !
🍷🍸🍹🍺🥃
I had to rewind a bit and make sure I heard her right, laughed out loud 🤣
As we all shed a tear, let us remember the day that "Buddy" ate like a King. As any good boy should.
I didn't hear one complaint from Buddy the entire time he was eating.
@@LTDunltd Something about a gifted horse!
I saw this as the top comment and immediately thought the worst. Was pleasantly surprised by the ending.
Buddy is eating good tonight.
"AvE" fed "Buddy" ruined garbage. Buddy ate like a special project of the Canadian Inquisition. He never did talk though. What a good boy.
This channel has it all! Cooking, manufacturing, prototyping, stand up comedy, awesome family bonding moments, traveling, pets, dating advice..... Why look anywhere else? Everything you need for life is right here!
'What if someone wants theirs well done?'
'We ask them politely, yet firmly, to leave.'
god dangit bobby
the only thing i like bloody is [censored]
We all know buddy turned the burner up when AvE was busy with that bottle of wine.
He should totally re edit the video, holding Buddy's leg out of frame and his paw slowly rotates the knob to high. I can Invision it with my minds eye....
I'm genuinely horrified at the state of that steak. What happened to "knock it's horns off and walk it by the flame."?
You're wife needs to do more videos. She's funny too.
In the internet justice system, cooking based offenses are considered especially heinous. In the youtube comments section, the dedicated detectives who investigate these vicious felonies are members of an elite squad known as the Special Victims Unit. These are their stories. * Dun Dun *
gaedikus nice!
Special Vittles Unit.
Hope you got em
"The world bank disincentivizes staple .." I see why you married her.
I gotta find me one similar. The rest can't keep up.
"Knock the horns off and walk it by the fire..." - CLASSIC!
A good friend was asked by a waiter what he meant by a “blue” steak. His answer was “Walk it by the campfire and KILL IT!”
The waiter asked me how i wanted my steak and my father-in-law said hand him a knife and run the steer by.
"Knock the horns off and wipe its ass."
"How would you like your steak?"
My Father: "Scared."
"So rare a good veterinarian could bring it back to life."
I am from the Netherlands. Have never seen that "Old Dutch" potato chips over here... I call Marketing Wank!
Yuup its gotta be marketing wank
they are new dutch chips when they are in the netherlands after they get old they send them to canada as old dutch
It's actually old Deutsch, and not _that_ old for comparison in Europe. Just old for America.
Remember, we think distance, Euros think time. We can cover 8 hours in more than one state just on the highway. In Europe, that's 2-7 countries, depending. But a 1000-year old building is literally unheard of here. Across the Pond, you can't throw a Molotov cocktail without hitting one.
@@MAGAMAN Muggeman bedoelt een stoofpan. Maar de stoofpan die zij kennen als de Nederlandse oven is een ouderwetse van gietijzer met vrij dikke wanden. Dutch oven == oude stoofpan. Door het hogere gewicht van de pan heb je een hele stabiele en gelijk verdeelde temperatuur in de pan, en de deksel is zo ontworpen dat al het vocht dat uit je eten verdampt condenseert op de deksel en terug loopt in de jus.
@@vincedibona4687 I actually don't know about the Jerries, but the Dutch grow so many potatoes in the clay that we're completely oblivious to potatoes from anywhere else. We've got numerous variaties, and such a comparitive abundance that tons upon tons of potatoes go directly to the glue factory. I actually had a tour once, at Akzo Nobel, where they made polymers out of potatoes. Never seen so many potatoes.
The phrase "deserving eachother" just gets a whole new layer of meaning with you and your better three quarters.
... I think she might even be quicker than you, if that's even possible.
Wait till Chickadee grows up.
@@cojones8518 Oh she's gonna be a handful as a teenager
Better 3/4 starting to sound more like the better 7/8 here.
I canat manage the trouse
You know you're doing ok when you can afford to feed slightly over done steak to your dog :)
@@CatastrophicNewEngland Dog got meat u got shirt be fucking happy and embrace it xD
"slightly"
That steak was hammered. Ain’t no slightly about it
That steak was drawn and quartered.
Poor dog, he had to choke it down without any liquid enhancements
"The world bank disincentivizes the production of stabl-" I'm dying over here
It's improtant to know that at around 10:15, when sizzling starts, auto-generated subtitles say [Music].
Can't say that I disagree with that sizzle assessment.
Eh well, it's not wrong...
10:07
Spot on.
Tragically, the music went on too long. But on the plus side, a good dog got to reap the benefit of that music!
The steak was almost well done enough for my wife. Another 15 minutes should do it...
quitting pipe tobbacco has it's upsides
Just for the safe meansurments give it five minutes in the microwave :D
The moment a girl says "well done", I realize that not only will it be the last date, but she just wasted $20 of my money.
. . . per side!
Im going to have to ask her politely but firmly to leave.
"Seafood" and "defrosted right quick". Two phrases that should never be heard together.
unless the in laws are coming over for Christmas.....
It was fresh frozen
I’d rather a quick defrost over a slow one
in a hurry
@Roderick storey The point is that seafood is far better when fresh.
When Mrs. AvE says, “You know, sometimes I prefer to dine alone.”
Lol
Am I crazy for thinking you should have a channel of nothing but you cooking ? I enjoy your culinary adventures far more than I probably should.
When a fella is used to timing steak on the grill by the beer can method, it's easy to lose his sense of time when distracted by fancy salads, seafoods, and wine. Anyhow, better luck next time!
When AvE makes a mistake, Buddy eats like a KING. So not a complete loss. SUCH A GOOD BOY!
Ya buddy looks a bit chubby?
I think the Uncle Bumbleforks are my favorite videos, the old lady gets a kick out of the cooking and it helps me realize there is more to cooking steak than salt, pepper, and thirty seconds a side.
Dave Wallace
That was more like 30 mins a side, sacrilege!
Six minutes per side (inch thick) in the broiler! Medium rare.
Broke: Idaho potatoes
Woke: Maine potatoes
Bespoke: PEI potatoes
11:37 to reduce curling/cupping of your fat-encircled steak, slice the edges vertically before cooking. Particularly useful on ribeyes and strip steaks.
At least it was Texas BBQ sauce
Amen!
Nothing else would do.
I saw that Stubbs and knew it would all be ok. And I hate Texas style BBQ but that sauce is the jam.
Practical Engineering salt lick for the masses
Gotta send him a bottle of the stuff they use at Franklin's in Austin
i thought canadas national bird was that celine dion character
You mean, Senile Dijon? Didn’t know she could fly...
Didn't give the titanic any lift...
@@papapetad Best comment evaaa' ! Nice.
At least you’re willing to show your mis steaks.
John Ba-dum-ch
John thanks buddy, maybe he will see it. Maybe he saw it and thinks it’s too corny lol.
"It's hard doin things from two feet away, should be used to it!" I cant get enough of your humor
That one cracked me up!
2:23 "At 450 dungarees Frankenstein. That's roughly in centigrade 2000." lmao
That fourth zero is one of them small ones
The rubber isn’t for protecting the tool, it’s for protecting what’s receiving the tool. And by that I mean silicone tongs are for Teflon pans
in the wise words of Hank from King of the hill when asked "what if someone wants a well done steak"
The answer is " We ask them politely, yet firmly, to leave. "
this video made me hungry and then sad but the SURPRISE TWIST the happy doggo made it all better at the end .
11:55 "its hard doing things from two feet away. I should be used to it" haha thats a good one that almost flew over my head
Maybe better that it didn't hit you in the face.
haha snickered right away at it .... yeah im a long term fan of the AVE
@@LH-gp4el golden response
There Are So Many Zingers In His Verbiage
I think these are still usable - use them like a reverse heatsink - put the pointy side to the fire, and let it heat right up; put the steak on the flat side and weigh it down with one of the other plates (cold, so that side doesn't cook); the weight maximises contact with the hot side, so it cooks hot and fast, but not deep.
Or use them as a reverse-reverse heatsink for thawing out meat at room temperature.
This guy is an engineer, or should be. I am one and I can think of engineers I've worked with who I would like to have replaced with Atomic Shrimp
Atomic Shrimp do not press your meat with something that heavy
@@llab3903 yeah it'll chafe after a bit
Is this the so called Mr Borosa
“He’s so cute” who are you and what did you do with AvE?
Wine. Blame it on the wine.
I feel your pain of over cooked steaks.
Rule number one when cooking steaks no chasing the misses around.
Rule number two stay sober enough to remember you are cooking steaks.
That's all the rule's.
The fuckers already died once, no need to kill the prick twice!
For some reason..I read this in Squirrely Dan's voice. Letterkenny fans will know.
They can't all be home runs, look forward to the continuous improvement and process optimization.
@@Slouworker I did that exact thing. Gonna try something different out. Went to doc
Ha ha! “Ya know. Sometimes I prefer to dine alone” she’s funny. Fit ta be tied, the two of you.
I have seen you useing a lot of different tools some good ,some not so good but today you went up in my estimation. Henkels knives ! Sir , you are a connoisseur of fine steel. Respect from the south of England , 45 years at the stove and still counting.
Buddy turned up the BBQ while you weren't looking....there were no mistakes
XD XD
Liked the comment about the buffalo mozzarella, reminded me of when I was about 5 or 6 and read the "Heavy Plant Crossing" and imagined some kind of triffid like plants that needed to cross the roads at certain points, I was 7 or 8 before I realised heavy plant was construction vehicles. I also remember a friend telling me that he thought condoms were like those small cassette tape player that were about 5 or 6 inches wide by 8 or 9 inches and 2 or 3 inches thick, he didn't realise till shortly before sex education at primary school that he'd gotten confused. Even if it wasn't true about the buffalo, our brains are weird things, mine especially.
I still chuckle every time I see a "Soft Verge" sign. All I can think of is a choir boy getting beaten up...
Haha, reminds me of plant hire. I assumed people in office blocks hired plants.
@@MT_T991 they do!and as part of it they have someone to come in and water them, tend to them, I've worked in offices where it happened.
0:54 "Hey, Flossing is important!" I swear to god AVE you learned your wisecracks from your wife, good on ya!
Baby Doll says, "allow me to mansplain something to you..." "Please do" "the world bank de-incentivises production of" "Woo woo woo ... interrupts Mr EvA the great searer" ... "Earl and salt ... ""
EvA, AvE, whatever, when Baby Doll speaks we want to listen, after all we're here to learn more than just a second language. Just sayin'
The trick for cutting onions without crying is to not form an emotional bond.
Minor tip. Start at the back and move to the front when you start cooking the stuff that splatters and pops hot grease in your eye.
I would be pouring all that steak juice over the potatos.
Every time.
Needs 2 T of hickory liquid smoke. Makes everything taste better and why I buy it by the gallon.
John Possum Dales Steak Seasoning
Definitely a first world problem: when you slightly over cook your New York strips and fillet mignon, and have to give them to your golden retriever.
Slightly? Those were boot leather.
30 seconds a side, rest for 5 minutes, done and bloody
Problem? Who said it was a problem.
@@leftyeh6495 Truly spoken like someone who's never been hungry in their life
@@shurdi3 I'm privileged enough to know how to kill, clean, and butcher my own meat. You don't have to be hungry if you work.
Greetings from Germany. I thought you guys were only this cruel to flesh when it comes to hockey.
Oh SNAP! :P
Caught the whiff of a steak on the way home from work tonight. Almost brought a tear to my eye remembering how long it's been since I last had a good one.
5:20 Seems to me that Baby Doll could do quite well with a channel of her own!
On pornhub xD
"I'm so sorry beautiful piece of beef"
For a moment I thought you would swing that as a joke referring to your Better-Three-Quarters, then I realized that if you did, you mightn't be alive to upload this. She did have a knife in hand after all.
“I’ll do better next time” Not the first time she’s heard that.
And likely not the first time he's said it!
I'd say job well done but uh, looks like you've got that covered
I am from Fairhaven MA, right across the bay from New Bedford MA. too cool to hear you say it. also, baby doll has a beautiful voice. Cute dog, cute bunny, so random, I love it!
If there's reincarnation, I want to come back as a dog. YOUR dog.
I'm a rare steak guy myself but the animal in me would have still had me knawing my way through every bit of that steak regardless.... spare a peice for the pup I suppose
rubber tongs for non-stick pans. don't go mixing up your toolbags now
Who uses non-stick pans. Stainless and cast or nothing. My kids can cook eggs over easy in the stainless so I see no reason for the production of chemically coated cookware. Just keep the sos pads out of your stainless and they’ll season like cast.
A moment of silence.
F
😔
F
That means shutting of the lawnmower buddy...
I love that their senses of humour match so well.
Darling baby doll needs her own mic. I can barely hear her roasting you to perfection.
Another reason why pets are great - even after a happy little accident, there is always a silver lining.
Not my cat. He wants that bastard mooing still.
Right? I haven't felt guilty about not eating something since I've had dogs.
mephistopheles - omg to funny 😆
When your rosé is yellow, something is not right.
Me half way through this video: Color me impressed AvE can cook
Me at the end: WHO LET THE F*(*ING APPRENTICE IN THE KITCHEN
"I was wondering why I was missing so much flour" - Savage!
I bet you could grow plenty of potatoes, not only right there in Canada, but in your own yard! We've grown potatoes at home, and the major keys are 1) get some good varieties like those Yukon Golds, preferably 3 or 4 varieties, and 2) don't put a lot of dirt on top of them. When we first started, we found that the expensive potato "sets" we planted turned to compost, but cut off bits of potato we'd tossed in the compost bin became big plants. So dig a trench, put the sets in it, and only put a little of the removed dirt back in. Then, as they grow, keep adding a little more of the dirt at a time. When the plant dies back in the fall, dig that area up carefully, and you'll have lots of wonderful fresh potatoes.
When cutting those Korean greetings, leave the dirt sucking end still attached. It will hold all the onion layers together so they don't scoot all over the slaughter board. Just a nice neat stack until chopped to perfection
When you can get away with almost calling the missus a reprobate and she doesn't chase you with the husband trainer.
You know you found yourself the bell of the ball.
Budd's waiting for bacon looks like me waiting for new AvE vids. Thx Uncle Bumbles, you and yer lady-friend have outdone yer'selves again!
After recent unfortunate events, im glad to see that Buddy had lived the bestest of lives. Well deserved im sure.
Looking at the comments, the flour remark seems to have missed the ones who aren't laughing our Aussie arses off....😂😂😂
yeah knew there was a joke there but didnt get it
What does he mean by the dewclaws? I get the flour joke but I don't understand that.
@@bestmauldinna Dewclaw's a guest on the show sometimes...
Aw man... I could tell even before he plated them... once they start curling up on the sides, you're done my friend. Ah well, c'est la guerre...
Gusser yeah if there’s any even slight stiffness when you flip you’re already screwed. I learned to not wander away from steak . But then I don’t have enough space for a table near my grill where the lady can perch and distract me.
If you want the outside charred, but the inside rare, liberally salt the steaks, wrap in a tea towel, and leave it in the refrigerator overnight. To cook them, go straight from the refrigerator to the grill. The cold interior of the steak will take longer to heat up giving time for the outside to char. While this works very well for steaks, never try it with a roast.
In a disaster there's a pet hierarchy in every home: At my place the fish pond is the cat's earthquake preparedness kit.
The back n forth between you two is hilarious 😂🙌
You got me with the "hard doing things from 2ft away, I should be used too it" lol😆😂🤣
I like BabyDoll's taste, "Knock the horns of walk 'er by the fire"
I guess they taste good anyway. I just like the grillplate you have made. I have to try that out. Wish you a great summer. Best wishes from Jan in Norway
Well I'll be damned if that lady friend of yours ain't just as quick witted as the OG.
You're an honest man. I would've never shared that misteak.
Hey now those two new designs are something I could make on my grandpa’s Atlas milking machine! He even has massive unexplained slabs of aluminum to do it with.
"I should be used to it" My lawyer will be in touch as I am dying.
When a steak is already brown brown on top before you flip them over, they are already over cooked.
Agree!
True! I was wondering how he managed to do that...
I'd expect EvA to cook steaks like that, not AvE, though.
Roomer has it that, from this time on, every time AvE grilled steaks, his dog would do everything in his power to distract AvE in his cooking. :-)
When you don't invite the neighbours you get the grass clippings
When you think you’ve got the right amount of garlic...Double that amount...along with the salt and fat
I feel your pain. My Baby Doll says “when it stops smoking it’s done”.
Sounds like some bankers I knew from NYC; those crazy people got their steaks cooked to a crisp. And they even had the audacity to say a dry aged steak doesn't taste any different from a normal steak, while getting both kinds of steak equally turned into charcoal.
“You got summa what my food eats. Gotta be careful with the basil, it’s gets in your mouth”
A BBQ guru once gave me a tip that has changed my grill greasing game. Power Fister spray bottle and peanut oil (peanut oil can withstand higher temps without burning off). Spritz grill Trudeauingly before and after use. Your BBQ will outlast the deck it sits on and your shish kabobs will stay shish kabobs.
One word for you AvE, "Sous-vide" Then use your wonderful blocks of metal for the final sear. Perfect very time!
That was 12 words. 15 if you don't stop counting once the description-of-method is finished.
Jokes aside, I don't think the sous-vide would have helped here. It seems like the heat wasn't high enough to properly sear the steak before cooking it through.
@@blainemarquise Thank you Sir for taking time out of your busy day to both read and count my words. ;-)
Something Else don’t mention it
Absolutely. And a sear is a sear. Not a method for cooking the inside. Mr Ave - take one of those sous-vide thingies apart (carefully), reassemble and test. Your dog will go hungry and stare at you with a mixture of love, admiration and admonition.
Im from New Bedford MA and even i dont eat the scallops from New Bedford MA
Hi fellow new Bedfordite
I seldom disagree with our garage uncle, but this is the time; if I can't clean it under the sink in 20 seconds, it's already terrible for steaks. Why? Because steaks are amazing on a flat surface, just as much as on any random surfaces. Random sear marks are just basically like advertisement wankery, so practically useless! Unless there is some smoke involved (source of *grill*-marks) but then again, steak is awesome enough without smoke!
Agree, pattern is wankery. Just use a flat piece. My current favorite method is a Rib-Eye on the pellet smoker with a very quick post sear.
The practical consequence of the pattern is it drains away the drippings and cooks the steak a bit drier
Damn. It’s been about 25 years since I’ve heard anything related to the flour comment.
@@notsofresh8563 , not gonna lie I was like... huh?
@@notsofresh8563 I was immediately laughin my ass off and then trying to remember why.
My subcounscious knew but the front of the monkey brain was probably rewired to peel bananas more efficiently or something.
You know I really like your channel, then you showed me you know how to cook, but the icing on the cake was your golden retriever. I should have known the best have the best and you can't be the best on TH-cam or in life without a golden retriever and that's just a straight up fact, a family isn't a family without one!
You're my favorite uncle. Thank you for inviting us over for a peek into the life.
I have to agree, who would ever want rubber when you're handling your meat !
(Also I always feel like the tips would just melt away on the grill)
Silicone tips - handle very high heat. But silly for a grilling tool. Great for non-stick.
and mind you Just the tip
Exactly the same advice my parents gave me. “You’ll have to dance,” said Dad, “...and clean your nails.” Said Mum. Worked wonders!
Some of us are going "What wrong with the steak?" I was raised on boot leather, pass the A1 and lets me at it!
Ode Dutchie, from the land of Blue Sky Waters.
Grandpa used to drive truck for em, said it was the lightest loads his old back could manage
have listened to your many of videos here are my comments: 1) you are a good guy; 2) you are respectful to the wife and kids; 3) wife has a great character (figure this since she has not arranged a shop accident (yet) for you; and 4) based on #1 - great knowledge of machining and social issues presented in a simple format the thing that is going to be interesting is - when your children grow up -- when the girl brings home the newest boyfriend (maybe the first of many) I would pay good cash money to watch you and the wife's take him to task, and how your boy becomes the young man and interacts with young ladies (bet that he show females respect and worries more about treating them like peoples rather than trophies/gropes) you are doing a good job at life and its making others see the light OK now its time for me to go pet the herd of neighborhood dogs that stop in for treats and pets (more on Buddie and Bunny updates, please!)