The RU-vid home for Chef Joe Randall's Cooking School, with Chef Joe Randall you get food ideas and recipes for the home chef. Good Food - Good Wine - Good Times
We offer Recreational cooking classes that are demonstration dinners. Chef Joe demonstrates how to cook for family or friends from the bottom up. Delicious dishes that are bold in flavor and prepared with little effort. Chef Joe preaches the gospel of authentic southern cuisine to all comers.
Join the man behind the kitchen door in the comfortable atmosphere of our Georgia home-style kitchen to learn the secrets of authentic Low Country cooking. The Hostess City shares her bounty, and you'll want to leave with a little south in your mouth. In just three hours you'll learn how to recreate the magic of Savannah in your own kitchen.
Simple Pleasures Keep it Simple and Make it Taste Good.
I’m so grateful to Chef for teaching us how to make the best crab cakes I ever had. Everyone loved them. My family and I couldn’t have enough of them Thanks God bless you.
Is he in Pittsburgh? I love shrimp and grits. Looking to find them in a restaurant here. When we go South, it's the first meal I get. Hoping to find a good meal here in Pittsburgh. Any suggestions?
Thanks for posting this! Clark actually TURNED DOWN Hillary Clinton & could have been the White House Executive chef!! "Scheib was competing against some of the best chefs in the United States, including Nora Pouillon and Patrick Clark (then at the Hay-Adams Hotel).[4][10] Scheib auditioned before the First Lady and several other women[4] by presenting pecan-encrusted lamb, red-curried sweet potatoes, and morel sauce.[1] While other chefs primarily brought in dishes they normally serve in their restaurants, Scheib's lunch featured a wide variety of American cuisines: Cal-Italian, Mid-Atlantic, Southwestern, Floridian, and even a vegetarian serving.[4] Hillary Clinton hired Scheib[4] after Clark, her first choice, turned her down."
Right, we don't want a doughy bready crabcake! That is why it is nice to know the proper amount of ingredients when making this dish the right way. Must be, some family secret if you can't list the recipe. What good is guessing when the star is so expensive. Useless video.
Crab meat may have been $32 11 years ago. I just bought 3 1/2 lb containers of Jim o lump. s27 per 1/2 lb. So $54 per lb. Kind of expensive but I splurge once in a while . Love them.
You seem like just a great guy, bo doubt. and i think you can probably cook pretty well. But I simply cannot take watching videos where people have no idea what the word "WE" means.
I wanted to find someone who used Old Bay Seasoning - & he does! I’ll have to watch again because I got confused as to when you refrigerate the crab cakes. Before you flour them? After? My other scary thing for me is there is no measurements. I’m not good at guessing. I NEED exact-ish. A little this, a little that? I’m just me & only have a toaster oven, so hard to scale down visually. Can’t afford to make mistakes - like throw out & start over. Oh! Did I miss what you fry the cakes in? The olive oil or butter? I’m not a person who “just knows”. Growing up in Michigan, 8 kids… never fried anything. Very foreign to me. Bake, broil or boil, & simmer. And NO FISH except tuna. But college in Baltimore introduced me to crab & Old Bay. Now live in Los Angeles but love great crab cakes. Hard to find. Maybe some people can help me here? Thx.
Seen dozens of videos trying to find the perfect One…. You must friend are by far the best crab cake maker Ive seen. Will be Asking these today Thank you 🙏
