CARNIVORE Spaghetti NOODLES: You Can Twirl Them! 

Haha thank you 😊

I know, he's a genius!

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@@bobchambers1455SERIOUSLY

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Haha thank you! Can do! 😁👍🏼

Velveting... yes please

Can do 😊👍🏼

Yes please velveting chicken

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Haha I’m glad. Me too. 😁

I’m so glad you enjoy these recipes! Thank you so much. You’re so kind. I’m a very well researched and self-taught chef. And I love Gordon Ramsay. So I’ll take that compliment all day long. 😊😊😊

Can do! 😁👍🏼 And you’re so welcome. 😁

Haha love it! Sounds like a good plan. Can do! 😁👍🏼

That’s awesome!!! I’m so glad you enjoy it so much! Makes me happy to hear. 😊😊😊

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Thank you! 😊

Can do 😊👍🏼

Thank you! That means a lot. 😊😊😊

I’m so glad! That makes me so happy to hear. 😊😊😊

Thanks for sharing!

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@@ChrisCookingNashville I had an update for you on my experimentation with your recipe. Congratulations on going full time, by the way! So glad to see you following your dream! I'm followed my dream into the ministry, so I feel your excitement! Using ground pork didn't work. It had too much stringy fat in it which made for clumps on the noodle mixture. Ground poultry is definitely the way to go. Because it's already basically mush anyway, it liquifies beautifully in the mixture. I even put it in the food processor beforehand and further pulverize it. But here's the big thing that makes this recipe ten times easier! Instead of using the "crepe technique" to cook the noodles, pour the mixture into a couple of parchment-lined baking sheets and bake it at 325° F for 10-15 minutes like you did for your Mac & Cheese recipe. This produces "noodle slabs" or "sheets" (Use one or two, or more, baking sheets depending on how thick or thin you want the results i.e., slabs for Mac & Cheese or sheets for pasta.)that can then be cut. I have also had better success cutting the noodles after cooling the "slabs" in the fridge for a couple of hours. They are more dense and it results in smoother noodles instead of rougher, more porous noodles. I use a pizza cutter and a pizza peel as a straight edge, and basically shave the noodles off. After I cut the noodles I also dehydrate them in the fridge over night unless I need them right away, then I use the oven to do it faster. This creates a firmer, more al dente result, which I think you do as well. I also have an idea for a new dish based on a couple of your recipes. 😉 I'll keep you posted.

That’s so great to hear! Congrats. Awesome thank you for the follow up. Sounds like a great technique. And I’m looking forward to hearing about your new creation. 😊👍🏼

Haha yes indeed. Around here it’s always a guessing game. Can do! 😁👍🏼 we love you too! 😊❤️

Oh yeah! 😁

That’s awesome! Glad you enjoy them. 😊

Were the shrimp raw or precooked?

@@Habitation333 raw

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I’m so glad!!! Thank you for sharing. 😊😊😊

Hi, did you freeze it after the drying part?? And did you dry it again after it thawed?? Thanks

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Sounds great! I’m so glad you enjoy it. 😊

Can do! 😁👍🏼

@@ChrisCookingNashville you're the best!!! Do you have any ideas about making some sort of puff pastry?? I love love love Salmon Wellington 😋. But I miss it because I can't have the crispy pastry coating. 😭. This creates sadness in my life

Haha I hear ya. Puff pasty (or pasty of any kind) is very hard to replicate but I’m thinking on it all the time to see what I can come up with. 😊

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Haha thank you 😊😊😊

Yes! Almost there! 😁

That’s a great way to make it happen on the fly! 😊👍🏼

I’m so glad! 😊😊😊

You got it! 👍🏼👍🏼😁

Thanks! Hope you enjoy. 😊😊😊

Sounds great! So glad you enjoyed them. 😊

Sounds great! I’m so glad y’all enjoyed it so much! 😊😊😊

Can do 😊

You're so welcome! Hope you enjoy. 😊

Haha thank you 😊

Thank you so much. So glad you enjoy the videos. 😊

100% accurate

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Can do! 😊 Awesome. I hope you enjoy this. 😁

Same to you! And can do. 😊❤️✝️🙏🏼

Sounds great! I’m so glad you enjoyed it. 😊😊😊

Can do! 😁👍🏼

Can do! 😁👍🏼

Haha indeed. Can do. 👍🏼😁

I’m so glad! Thank you. Here’s the video with the velveting technique. 😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--iVVdPoF3xo.htmlsi=5-ZPaft1bKjCaiyR

You are so welcome 😊

Hope you enjoy 😁😁😁

I’m so glad! 😊😊😊

I hear ya. Ash didn’t like any of them either before I made my mac n cheese and now this. She can’t stand the egg noodles from most recipes. I hope you enjoy these. 😊

@@ChrisCookingNashville They look like I will so glad I have the salad shrimp. ♥️

That’s great! Makes it easy to jump on it. 😁👍🏼

Thank you babe! 😊

No problem!! Yes can do. 😁👍🏼

You are so welcome! 😊

Hope you enjoy 😊

You’re welcome! Hope you enjoy. 😊

Can do 😊😊😊 Thank you so much. 😁

Can do 😊😊😊 Yes sous vide is great for chicken breast

Thank you so much! I come from a line of teachers (mother, grandmother, great grandmother) and I take that as a very high compliment. Thank you, and I hope you enjoy this recipe.

There ya go! 😁👍🏼

Thank you! 🤠🎶

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I can do that! Happy to help. 😊

Thank you! Can do 😊👍🏼

Can do 😊😊😊 Haha thank you 😁

You’re welcome! 😊😊😊

Thank you! Will do! 😊

Hope you enjoy! I’ll definitely do the velveted chicken too. 😊

You are so welcome! Thank you. 😊

Can do 😊😊😊 Thank you so much for watching. 🥰

You’re welcome 😊😊😊

Thank you so much 😊😊😊❤️ I understand. I hope you enjoy my recipes and that they’re helpful for you. 😊

😁😁😁 She would love that I’m sure. 🦮

You don't have to have a Vitamix. Ninja makes several models, reasonably priced. The one I have has two blades and does a find job.

Awesome! Thank you! 😊😊😊

@@janetrebman3470 thanks Janet! How powerful is your Ninja blender? I thought one of the Ninja blender models should blend well enough for Chris’s recipes too.

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@@Debbie-Savings I haven't come across anything it wouldn't blend yet. Those blades are sharp!

Hope he enjoys! Yes I’d say just don’t do the oven drying step after cutting and freezer them. Then thaw and do that oven drying step last before adding sauce as I did. 😊👍🏼

Aww thank ya 😊

Great to hear! 😁😁😁

Did you follow the recipe exactly? for some reason mine were just ok. They seemed pretty soft and slightly spongy vs like pasta noodles

My pleasure 😊

@@MandyMakesThat I was short on sour cream so used some cream cheese for the 1 1/2 cups. I think everything tastes better with cream cheese. 🤣 Chris told us to dehydrate them to our preferred consistency. I covered them with very rich brisket broth jello and brisket.

Yummy 😁😁😁

You could certainly try that. Might work well.

Did you try it? Please report back to us.😊

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Can do! 😊👍🏼

Can do 😊😊😊

I haven’t tried that but it sounds interesting. The problem I see is that with the sour cream and eggs this has a high water content that will likely dissipate in water before the proteins would coagulate. Like egg drop soup I’m guessing it would maybe become wisps of egg in cloudy water. But not sure.

@@ChrisCookingNashville That was kind of my thoughts too. Ty for the recipe, I cannot wait to try these

Anytime 😊

Can do! 😁👍🏼

You’re welcome! Hope you enjoy. 😊

Thank you so much my friend! Can do on the velveting. Have a great weekend! 😊😊😊

My pleasure!! 😊

Thank you! 😊

OK we tried them. First, this batter makes great crepes! When it comes to noodles, we are hoping for the density and chew of a real noodle. This recipe doesn't mimic that texture but they do taste good! For us, we would use this recipe in different applications for sure. As for noodles... it's just not quite what we crave in noodles. I think a lot of people will really like this recipe as noodles though... we're just finicky. I will say, it doesn't taste shrimpy at all. You'd never know there was shrimp in this.

Glad you enjoy them 😊👍🏼

Thank you! Hope you enjoy. 😊

Sounds great! Hope you enjoy. 😁

Thank you so much! 😊

Thanks! 😃

Most welcome 😊

Thank you 😊

Thanks so much! 😊😊😊

Can do 😊😊😊 Thank you so much!

Hope you like it! ❤️😊

Will do!! Thank you. 😊😊😊

Any time! And can do on the velveted chicken. 😊👍🏼

Can do 😊😊😊

Can do 😊

Hope you like it! Can do 😊

My pleasure 😊

Can do 😊😊😊 Thank you so much. 😊

Thank you! Can do 😊😊😊 Haha she says the same. 😁

You got it! Thank you so much. 😊❤️

Can do 😊

Can do 😁👍🏼

Haha thank you my friend! Same goes for you. And I can definitely do the velvet video for y’all! 😊

@@ChrisCookingNashville I'd love to see that video!

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