You make so many amazing looking foods. Love watching you cook all these dishes. Especially the ones that you love making for your wife. She's gorgeous.
That onion on the patty was a great idea. I legit gasped when he flipped it on to the onions for them to fry. Will totally do that next time I make some
Here's a pro tip for all of you: you don't need the tomatoes, the sauce, or the lettuce. You don't even need to toast the bun. When you flip the burger with the onions on it, put the bun on top of the meat and it'll steam with the aroma of the onions. The onion flavor will permeate the bun, giving you a delicious flavor. Every bite you take. Meat, cheese, bread & Couple slices of pickles if you so choose. That's it. Burger perfection.
Man what kind of knife do you have? Can’t believe how effortless that tomato slicing was. Video idea: show off all your equipment! I love your oil container and water jugs too would love to know what those are.
@@JoshHenery Don't do it too much or you'll go blind. "Where's Josh?" "He's upstairs "salting his tomatoes". "Again? No wonder his sheets shattered when I tried to fold them."
@@ilovejesus1238 I jus kinda assumed they misunderstood what condiments were. If I take it literally, then how is a single sauce considered "all of them?"
I always season the shit out of my burgers and steaks, you can go crazy with the mixture of seasonings and herbs, especially if it's low/no-sodium. My go to for burgers is always Lawry's, garlic, pepper, a decent bit of Mrs Dash original (sodium free) and just a touch and I mean a TOUCH of lemon pepper. Sometimes it's also really good to sub the Lawry's out and marinade the burger in light soy sauce and a dash of something sweet like ginger or a bit of sugar along with the seasonings I just listed. I always baste my burgers with butter too. Otherwise that looks fucking SLAP chef 💜🤌
I know you know what youre doing, but watching you use a mandolin with no glove or guard sent shivers down my spine. Ive seen really bad injuries from that
