The comment about the mozza looking like marshmallows gave me an idea. What if you freeze marshmallows, bread them in crushed graham crackers and milk, deep fry them, and drizzle them with melted chocolate? Mah-s'more-ella balls.
You have to use a panko and Italian breadcrumb mix not just panko. Panko is a bigger crumb. The italian bread crumbs don't just compliment the flavor but most importantly they cover all the spaces in-between the panko crumbs which helps fully seal the cheese and reduce the leakage to the point that you don't need to freeze the cheese that long
@@username8771 there is NOTHING funny about saying thin women are torn down by fat ones. 1) As someone struggling with genetics who eats moderately, sometimes it isn’t fair. I believe that goes with thin OR thick. 2) No one deserves to tear another person down. Respect each other.
Big up Max and Chance! #Chancenation! If you have seen his videos from 2 years ago, the boys have REALLY improved their skills from someone with a dream and a camera to what I would call a highly professional cut. Angles, lighting, audio. Really impressed with the quality these days.
I was thinking sorta the same thing... she totally did, she had to as she is human. But with the wonders of a little editing of some extra takes and blam shes perfect, pay no mind to the freshly cleaned glistening floor... xD
I think this more than any channel gives accessible options for people to make. I mean, I do a lot of josh weismann and babish's stuff too but sometimes they use ingredients that are hard to get or very expensive and sometimes I don't want to make every element of the dish lol. Either way, love the channel
Honestly before subscribing to Sam’s videos I never even knew such a thing existed. Everyone in my family always peeled and chopped garlic by hand and I followed suit when I started cooking. But now the garlic press is my new BFF!
I love how Max’s answers to sams questions have turned so unenthusiastic because he is forced to answer every single time lmao I’m sorry for you max I can hear your pain
I like the anchovies idea. Quang Tran swears by it (He's Vietnamese) and every time he makes a tomato sauce he adds a dash of fish sauce to it. :D Best secret for kick-ass tomato sauce.
the one tool i do not have in my Kitchen is a STCG Garlic Press. now that i have been watching you it has been on my bucket list. keep up the good work
There's a small restaurant not to far from me in "Chucks place" in Cedarburg WI that makes a slightly larger version of these as appetizers with their secret dipping sauce. They are amazing.
You guys should start an 'After Sam' channel with more informal, less edited videos of you guys eating what you cooked... Kinda like when you guys ate the really spicy corn chip:)
@@msmith53 It's definitely on my list of things to do to check out Sam's restaurants but I definitely want to explore the city. I hear that you guys have a nice zoo.
Its honestlt great that u swear a little bit nobody does that and it adds a little comedy and you dont overdue it like when you spilled the redsauce on the griddle "Holy fuck, jeez louise what a mess this doesnt happen to rachael ray i guess" 😂😂
Just seen a video today on Facebook a girl took a bag of Cheeto's Cheese Puffs and tossed them into boiling water, boiled it down till it turned into a cheese sauce, added macaroni, and made some kick butt Cheeto's Mac n Cheese. Only sharing for anyone who hasn't seen or heard this one yet. I just saw it today and going to try it.
Can't wait to try this recipe!!! Can you make jalapeño poppers but more like what you just made verses the typical one with the Japanese and cream cheese?
We love you Sam! Bought the Cook Book and the most amazing 7" Nakiri. When the "Sam the Cooking Guy" cast iron pan is available..... please give a shout to Winston Salem North Carolina!!
I fast, not for ritual or religion. I fast because I become more sensitive to God when I get weak. And in that weakness God feeds me his strength. I pray you fast for the same reason.
@@lordsalad9397 And isn't able to see how he contradicted himself. This is why you DO eat. You need to have enough nutrition- or your brain gets funny. Society shouldn't let dumb people fast. It's ok for everyone to have religious beliefs and practice them... but the dummies need to be protected from themselves
@@lordsalad9397 nope you just think religion because you associate God with ritual. But God came down to do away with it. You are just ignorant. Wake up man.
Ive always liked the ranch that restaurants serve with cheese sticks, but have never found it in stores. It's the dill in it. Ive replicated it. 1 packet of hidden valley ranch dip/dressing/seasoning 1 cup mayo 1 cup whole or buttermilk 2 teaspoons fresh dill
Hey Sam, I was told to not use a metal spoon for tomato sauces, only wooden or plastic as it make the sauce taste a little metallic. Could you do a little test??
Met Sam at Graze in San Diego this past weekend and U WERE THE BEST! Full on came out to greet us, very cool, very nice and u fixed up our table and outside couch sitting area. I mean, Sam literally puffed up the damn seat cushions for us and made us very comfortable! Now that's service! Not to mention great charcuterie and wine! When the boss comes out and sets up a customer, that speaks volumes! Sam is THE BEST!! Thanks Sam!
This is originated in Brazil and we use muçarela which is more like the cheddar in US, a firmer cheese than the mozzarela so they don't explode out of the ball so easily as they can take more heat.
Who knew this was even a thing ~ Pork King Good, Pork Rind Crumbs Italian Style ~ because, why not!??! Use instead of bread crumbs for OhMylanta deliciousNESS
I would love to see what else you would make with that left over Barria liquid. I made it and then used the leftover for a strange Spanish ramen bowl but any other ideas?
6:15 in...and I just had to stop the video to type this. As soon as Sam initially stirred the sauce I thought the pot was a wee bit small. When the accident occurred. One of the charming things about this channel is Sam always owns his mistakes and doesn't edit them out. His little temper tantrums are key to his charm as well. I'm sure this dish will be delish as I continue to watch.
Zyliss is a Swiss business founded in 1951 to produce kitchen utensils and accessories. Their origin, however, is the manufacture of bicycles. Funny, so many good businesses started out making bicycles. Or sewing machines ...
9.5in-10in pie pans work well for the breading process. Even the cheap disposable ones (which you can still reuse). There is also The Original Breader Bowl- All-in-One Mess Free Batter Breading at Home or On-the-Go that you can get on Amazon to minimize hand and table mess. It has a deep and shallow option.
Here in St. Louis we have what is called dunk the veggie. If you can get ahold of provel cheese you take the shredded cheese and form it around a piece of partially steamed broccoli or cauliflower and shape it into a ball and do the same steps you did with the mozzarella balls. Once you try them you will be wanting them all the time.
Sorry, but these bowls are great for us to see what’s going on in them even though they’re difficult for you to use!) Your videos are truly fun! Thanks
Here is a challenge. Roughly 25 years ago a franchise (Little Big Men Pizza) had a spinach, marinara and mozzarella pie pizza. It was way ahead of its time, nearly $20 for a large which consumers were not willing to pay. Please try to make one with any spin off of that idea. Thank you for your time TJR
We ran into you at the Food Hall ,Little Italy 🇮🇹 yesterday. Thanks for taking a picture with us. We had been out on the trails all day, you told us about Not Not Taco in Costa Mesa.👍
Oh Sam!!! It was so amazing to finally meet you after following you for so long!! You were so kind to take a minute of your day to chat with me and my boyfriend (we are the two from Vegas and I told you about CAN-AM and cutting off your thumb and toes! LMFAO)!! You were right... I love you here and I love you more in person, as you are EXACTLY the same! Thanks for signing my book, the food at Graze was delicious and your servers were absolutely amazing! I am so happy for your success and I will do better to take pics of the food I make before I eat it!! Again, stop with the flip-flops because I will have a panic attack at some point at the thought of you loosing that 2nd toe (which could be your thumb if you ever chop that off!!) LOL Love you, Sam! Thanks, Kelly, for your patience as he visited with us! You are all amazing! Gina
