Hello beautiful blessed family. Hello guest. I truly want to travel the world and taste different foods. As he says, by being in New York, you could experience eating around the world right there with all the many ethnic groups that live there. Wow❤❤❤❤❤❤
I used to work in human resources too. So I can relate to this guy. I like me some steak though. You guys surprised me with the pork rinds. It's super fatty, but very satisfying comfort food here. Well done, fellas.
Good morning Charlie. I just love what you're doing with this series. You are meeting so many interesting people, and of course... the food!!!! Cherry on the pie!!! Love the aprons. Cheers brother. Sandee
BIG LIKE 19 wow it looks delicious, yummy, loved watching it till the end, it shows your hard work, keep sharing such lovely dishes, ur friend here, Hope to see you around friend #WorldOfPanchPhoron
Hi Charlie my dear friend thankyou for another awesome interview and video! New York is a melting pot for great food. So nice to see all these interesting guests you get to interview and cook with as well. I have come from a multi cultural background as well from which we get to experience many different cultures and foods too. Thankyou for sharing these videos with us. ❤ and God🙏🏻 bless
Cool interview 👍 my mouth was watering while they were marinating cause I can just imagine how they’re gonna taste.using pork rinds for coating sounds delicious. I’ve used Cheetos and Doritos but never thought of rinds. All looks absolutely amazing 🤤🤤🤤🤤 nice video 👍
This title suggests a delightful culinary experience intertwined with an interview with Genaro Baez. Bistec Empanizado, or breaded steak, is a beloved dish known for its crispy exterior and juicy interior. The addition of an interview with Genaro Baez adds an intriguing dimension to the video, offering insights or anecdotes related to the dish or perhaps culinary expertise. I'm looking forward to watching this video to learn more about this mouthwatering dish and perhaps gain some culinary inspiration from the interview. Thank you for sharing this unique content! 🍖🎙🍽
Looks so yummy, and very tempting and mouthwatering. Thank you for showing with us this breaded steak and great interview with Genaro Baez. Have a great day.
Mulberry St., I've been there a time or two!! A few take aways, flipping anything coated with pork rinds, you need either a Skewer or culinary tweezers, not the traditional tongs they knock off the coating. This was a great dish and my take on honey, it's perfectly fine. Another great interview.
Hello new day, wish you all peace. It's great to know this video of yours. I really like it because everyone is interested in this. Wishing you success.
OH MY GOODNESS I LOVE THE SALAD AND THOSE SKINS ARE MY ALL TIME FAVORITE. I BET THAT AD A BREADING GIVE AND ABSOLUTELY DELICIOUS FLAVOR. O MY GOODNESS, I DEFINITELY HAVE TO TRY THIS. I LOVE EVERYTHING ABOUT THIS DISH. SMOOCHES 🙏 😘 🙏 😘 🙏 😘 HATS OFF TO THE CHEF 👨🍳 👌 😎 👍 😀 ♥️ 👩🍳 👌
Hi, Charlie! This bistec empanizado looks great! I am sure Genaro had an interesting childhood, being in New York and being around so many cultures. I had never heard of a keto bistec empanizado, but I am sure it's delicious, especially with the tomato salad. Thanks for sharing!
It is always interesting hearing your guests talk about where they grew up and how that experience shaped their attitudes later in life. You realise instantly where the influences come from. This guy is also the calmest cook I have ever seen. His energy levels are akin to reading a book haha. I love these steaks and the breading idea for keto. Charlie you look so focused on this meal while eating. Thanks for sharing and have a wonderful week ahead.
Hi Charlie, and Guess. Looking forward to the great interview. What a great apron.I truly and fully enjoyed watching. Thanks for sharing, blessings 😊👍🏽
Hi Charlie I have never heard of Breaded Steak before , however for me this is a game changer and I will be making this very soon , another fascinating interview , do you have a Podcast Charlie ? Have a good weekend
Hey Charlie, another great installment of cooking with Milwaukee leaders! What an awesome guy Genaro is. Sounds like he’s doing a lot of great work. I’ve used the pork rind breading before of course from watching Tom and Mike. But for some reason I never thought about putting the Parmesan cheese in with it which I think would be a lot better than just plain pork rinds. Now I will tell you that those queso pork rinds are absolutely delicious and I use them as a potato chips substitute when I do eat a sandwich.I’m not a big tomato fan like that but that salad looked really good. Love all the colors on the plate. Excellent job and excellent interview as always Charlie.
Thanks Brian, yeah, I did think of Tom & Mike with the pork rinds. You really can't tell the difference and as you point out the parm helps the flavor. Thanks as always for your great support
