Limey comes from when Britian had the world's largest Navy and ruled the seas. The sailors ate limes for Vitamin C to keep from getting scurvy. Often times the smell of the limes stayed with the sailors as they entered ports and thusly became known as limeys. I can't tell you how much you have influenced my cooking that I even changed careers and run a Personal Chef service. Thanks, guys!
Yall should do a video where the boys break down how they set up the gear to create the videos. I know it would be a step away from food videos but a lot of people like me would love to see the behind the scenes of how these videos are made.
Genuine Brit here. The term ‘Limey’ derives from the days when, to avoid scurvy, the Royal Navy would provision their ships with Limes (or more often Lemons) which would be added to their daily ration of rum (grog) to ensure the sailors got their vitamin C. As it happens, nobody in the UK really uses the term ‘Limey’…it’s certainly not offensive to us…unlike whatever kind of ‘tea’ that was; Builders tea, strong enough so the spoon stands up in it, milk and a chocolate hobnob- bliss! Keep up the great stuff guys- your Chicken Caesar Salad is a weekly favourite in our home!
@colin thank you for clearing that up. I have never understood why any brit in their right mind be offended by being called a limey, I've never heard anyone calling a brit a limey in a derogatory way, or why any non-brit would consider it a derogatory term to call a brit that.
One of the best things I ever got for barbecuing was 18" tongs, realized they were so great I ordered two more so I'm never out, my fingers are thankful!
Made this last night and it was so good. Everything blends so well. My wife normally doesn’t like lime flavored foods and she said it was a 10 out of 10. I had to stop myself from eating all the chicken. Well done Sam.
I've always heard that early British sailors were suffering of scurvy, due to a lack of vitamin C. Limes were added to the ships' cargo, to remedy the lack.
I believe that's where the term Limey came from. Somewhat derogatory I believe. My dad had friends that road British motorcycles and he called them limey Riders. 😀
I had this uncle who was a troll before the internet was ever a thing. He knew about the limes, but he'd always say things to try and elicit a debate and meltdown like: they eat them limey beans, that's why they call 'em Limey's. 🤣 RIP, Buster, you were a true master in the trolling arts!
Made this chicken plus roasted red peppers and onionsfor dinner tonight with a selection of salads - yum! Next time - will cook in oven with marinade, add double cream and peppers and onion….. thanks Sam!
We made this and it is absolutely one of the best things ever cooked, even though we used almost bottom shelf tequila. Liked it so much I bought your Between the Buns cookbook.
You videos have been a “go-to” for me lately. Not only for the great recipes and knowledge but for the random and authentic humor. Might be slightly jealous of the grilling,flattop, prep area yall have going on. Thanks!
Small cooking hack: when I heat my pre-bought taco shells in the toaster oven I crumble up some foil to make little foil balls and stuff two in the shells to hold them open. Wondering if this might work in your situation? I’d love to make fresh ones like you did. ☮️
I just tried this recipe and as someone who normally mindlessly digests cooking videos, this was some of the best chicken I've ever had! This is my new go-to for grilled chicken, thank you!!!
🔥 been watching forever Sam truly inspired my outlook on cooking, love to see your takes on Japanese style cooking or incorporating wasabi somehow like you did with the tuna.
Just a fyi, I did this at Whataburger when i worked there. Stop fighting the Tortilla Shell. Just hold it under the oil, Lift up here and there just so it doesnt get hard closed...but you don't need to use 2 hands on this...If you do that in a Deep fryer, its so much easier, just press down between the shells as it goes under......Good Show!!!!!
Sam. I’ve tried both ways that you tried to do the corn tortilla tacos today. Neither one of them work consistently. Try frying them in a shallow vegetable oil flat for about 20 to 30 seconds on each side and then place them in one of your restaurant holders/molders . Works perfectly every time.
Great show Sam, 👏 that is why we are here! I have taken chicken out and will marinate it for tomorrow. That's kinda like taco 🌮 Tuesday, we started on Tuesday 😂🤣 thanks for the entertainment and suggestion for supper 😉 keep up the great work and we will be here 👍
I use a similar but simpler version for grilled whole onions. I just cut the root part off, do a cross cut across the onion's base (so the marinade will penetrate the layers). I mix lime, tequila, salt, pepper, olive oil, chili flakes, sometimes a bit of soy and I plonk the onions in the marinade for a few minutes before throwing them on the grill.
Easy peasy taco shells: Use two large can lids, folded to an angle of 40-]45 degrees, as the "bread", and the uncooked tortilla as the "meat" of a sandwich. Fry to the desired doneness in the oil.
Max is on a roll today, as usual.. sweet the camera moves on its own. so the zipper on the storage bags dont get "cucked up" I fold it back(like the top of your sheet over your blanket) then put whatever in and unfold it back squeeze the air out zip it up...
I NEVER thought I'd hear: "But what you haven't done is cucked up the sides of your zipper. Now the're nice and dry." on Sam The Cooking Guy. Keep up the great content!
One of the things that makes me laugh every time is that Sam is always so surprised when things are hot, like the food, the grill, etc. Like he's never cooked before or something. Edited to note: I was cooking beef stir fry for dinner in a sleeveless tee shirt just now, and the hot oil was splattering all over the place. I was dancing around the kitchen swearing, much like Sam. Karma is a bitch.
And more people bought premixed cocktails than any other type of alcohol. Are you really shocked that tequila generally costs more than vodka? Agave is harder to produce than grains or potatoes.
Sam, your way of placing the plastic wrap touching the guacamole is the best way to preserve it; hands down. Just a thought but have you considered grill mitts? Maybe the boys could pitch in for an upcoming birthday, anniversary, holiday?
@gearhedMG, I agree. I also love the coming back of not bleeping out the curse words, that's Sam & Max's style, I love it. Shut up snow flakes & Karen's. Love the videos guys, oh yeah, the food looked awesome.👍👍
Pro tip: When you put the corn tortilla in the oil let it sit for 3-5 secs then flip it and let the other side cook for 3-5 secs THEN flip again & start folding the tortilla. Doing this makes the tortilla pliable and will prevent it from ripping.
Love that 'Zip Quick' apparatus. Remembering how much of a pain in the butt it was yesterday when I tried transferring some chopped onions and bell peppers from my food processor to zip lock bags, this is something I'm gonna definitely look into getting. Thanks for sharing the idea and the tacos recipe.
Made these this weekend, 9/10. I hesitate to give a perfect score because once we do that, theres no need for improvement. These were delicious. I even heard my picky eating 4 year old say "this are delicious" in my head, but shes at her mothers. Thanks for another great recipe!
Tortilla directly on a gas burner, after it gets warm and slightly chard, wrap it around a small rolling pin or a piece of PVC pipe. When the tortillas cool a bit slide them off the rolling pin, remember a smaller than normal rolling pin. A normal size is to Large
I just buy store bought hard shells. Put on a rack in a 400 degree oven for 5 minutes, stand them on the top. Comes out just the same if not better (no burns). Making this tomorrow night for dinner with a few mods. Thanks
The expression of Limeys came from days of a lack of a balanced diet onboard naval ships. It was discovered that limes kept for much longer, than other fruits and vegetables. The British Navy gave every sailor one Lime to each sailor, with the intention of keeping them free of contracting scurvy!
For easy crispy taco shells, grab one of those multiple shell deep fryer basket type tools they use in restaurants. Brush the shells with oil, place them in the rack, then stick them in the oven.
Random thought, install a burner or two with the outdoor setup? The Evo sucks unless you like to burn copious amounts of fuel. A dedicated outdoor range would do the trick?
Instead of the avocado pit and cellophane to keep the guac from turning, just use aluminum foil & cover it like you do with the plastic film. I cover half used avos the same way & BOOM no browning!
After the tortilla has been cooked in the oil for 10-15 sec. just drape it across 2 of the grill grates not over a running burner. Perfect size opening and no flare-up from oil dripping off onto a flame. You probably won't burn yourself as much either.
@8:20 need to learn how to do with forks, no tongs needed. My mom always used forks. You are working them too much. First you can't be too hot or too cold. You have first let lie flat. As it becomes less pliable then you fold it. Then you one fork to hold one flap down and the other fork with other flap up. Also crispy it not all that. Try as a puffy taco, which all it means slight still soft, but they have to be served hot. Get everything ready to serve and last item out are the puffy taco tortillas.
i turn a muffin pan upside down and fold the shells and place them between the muffin holes, and if you put the tortilla over the bottom of the muffin holes, you can make a taco shell bowl.
as always love the videos. Im Ukrainian, married to a chinese woman and you learn how different our palettes are and how important savory is to some people.
I remember from school 50 years ago that the British sailors would get scurvy, deficiency of vitamin C, characterized by swollen bleeding gums and the opening of previously healed wounds. So they used limes to cure it.
