Welcome to the cooking show nobody asked for! Roger may be a comedian, but he takes his food VERY seriously. Probably why he's fat! Let's do some cooking!
You look like the type of guy I can trust for good corned beef hash. Giving this one a go soon. Thanks for this channel - you're doing great stuff here. 🙏
Just made a BEEC SPKHS (salt, pepper, ketchup, hot sauce) in Raleigh, NC with a fresh roll from the store. Need to start making my own Kaisers, yours look unreal. Followed immediately after the bacon smell comment “I’m so connected to the egg sandwich” lmao!!
I drain the pancakes using a toast rack over a sheet pan to recover the oil. My Oma would sometimes add a raising agent to the batter, add herbs and or garlic, or fine chopped bacon or smoked sausage.
if you want to have a more rustic Latke, grate 1/3 of the spud on the four sided grater, the same with the onion, then food processer the rest. dab of cayenne. then, once fried, stand 'em on end in a narrow loaf pan, for the excess drip...
Have you ever been to Dune Dug in Jupiter, FL? If not, you need to check it out. Its our family fav. I come from a long Island family and like your recipes. My family moved to FL after NY, I was there too, but ended up moving to OH.
I love to cook and I lived in the Bronx as a kid up to 3rd grade and to this day still remember the hot dog carts around Fordham rd and going into Manhattan. Don’t live in NY anymore .I’m going to make this and slop it on my dogs! Love your video !
dump the baking noob chinese stamping tool and hand roll the dough ball out into a cylinder about 12” long and then tie it into a kaiser knot roll (rossete) using the traditional method. There are videos on youboob that demonstrate the method well … oy vey
Nice recipe.. I've not seen Mustard Powder in a NY style Red Onion Sauce before. You say use fresh garlic. I agree. The jarred garlic I do not think has much flavor. However for this sauce, I do get lazy. I use Ketchup, Chili Powder and my current favorite hot sauce is Choula. I like the ease of preparation.
Guy! Thanks for the recognition of something very midwestern down south in Florida! Yes, you were correct about spacing fewer Runzas. Also, an egg wash brushed on or even later a brushing of butter can even out the browning, and I’m not sure your video showed that, I might just have missed it though. Have a great day!
I've never seen your channel before, but if you claim this is delicious then you are a liar. It is foul. I haven't seen the movie, but I can only imagine this was either a completely fictional recipe made up by the author, or a cautionary tale about the lengths poor people had to go to in order to survive the great depression. Dolly is great, but if she made this for her man, it would explain why he left her for Jolene.
@SugarSaltFatBooze it turned out deliciously! Thank you so much! Was so excited about sharing with my friends, but they're both passed out drunk. Go figure. 😆
I just made my first batch the other day. It strikes me as a kind of ketchup in taste. I bet if you add cloves instead of mustard, you get tomato ketchup in taste.
Not my favorite, but I do like variety! For my money you can't beat a North Jersey Texas Weiner ala Libby's Lunch, or Hot Grill. That said, I get a hankering for pushcart New York dog from time to time. I think sweet onions are not as good as regular yellow onions for something cooked down this much. As far as the dogs go, my favorite is pork and beef, natural casing, but for this, it's got to be a skinless, all beef, dirty water dog! Thanks for a great recipe!
@@MichaelRei99 yeah. I heard that a while ago. Broke my heart! I do have THE recipe for Hot Grill's sauce though. Only get Thumanns dogs rarely when my sister drives out to see me.
Just watching this video, is addictive! I want to make this recipe, really bad. The sauce, the backtrack, and your New York accent narrating, makes it addictive! Yeah, you're more of a Oscar Madison kind of guy, but that's ok. You give us the freedom to use & make any type and brand of hot dogs, buns, and condiments we want to use. That primal grunt @ 7:39, is priceless! I pine for the day, where I get well enough to go back home (an amputated leg, is a big deal), and make this dish! Thanks for posting this.
Ive got some on the stove now... There was a time id hit a Sabrett stand two, three times a day when i lived in marble hill. I cant eat like that anymore, but this recipe is already bringing back memories. The smell in here is unreal man, this recipe is the truth. Ive got a pot of water with an onion, a bay leaf, and some vinegar going next to it, going to try to clone a dirty water dog. Thanks boss
@@SugarSaltFatBooze you were right about the cinnamon, that warmth in the air is awesome. I did a pinch of allspice and a splash of red wine when I tasted it before adding the water. It's simmering now. It's gonna be slammin. Thanks again
