@@connorhynes2207 i think you misunderstood his use of the word "raw" hes trying to say the uncut part of the argument that sam isnt ashamed to show anyone which proves that youtube isnt as easy as it seems being a cooking channel
Just made this but swapped the bacon for pancetta, smoked the lobster, and added blistered cherry tomatoes. Next level mac n cheese, love the show Sam.
Kidney stone is pain like fat is flavor - perhaps the most painful thing I have ever endured in my life. Good thoughts are with you, but they won't be much help, I'm afraid. Ask them to just knock you out.
Made this for my wife’s 52nd Birthday party, forgot the bacon but it turned out fantastic. Cooked it on my smoker at 350 45min everyone loved it way up here in Canada! 👍👍
I have to stop watching you before going to sleep CAUSE I go nuts, don’t success in finding sleep anyway, and finish in the Kitchen, cooking something to eat... Man ! Thank you for the Joy you bring to Food !
Sam's rants and discourses and realness are the best part of my entire week! I just feel like he's the right guy doing the right thing at the exact right time with this channel! I hope the channel keeps growing more and more!
Starting at 08:18 and the following 2 minutes (give or take) is one of many reasons why I subscribed. I love Sam and I love this channel. Most unique cooking show on RU-vid.
Sam, your cooking is AMAZING! I like that you speak like a real person, you articulate yourself like any one of us, your audience. You keep it real, your sense of humor is on point and you know when and how to say some funny shit. Max does a hell of a job with the camera, tell him to join a Union. So far out of all food subscriptions and shows on The Food Network, this one is my favorite.
I love the dynamic between you and Max. Not because it’s anything crazy, but because it’s what actual families are like. Thank you for making normal families feel normal 👌 also BOMB dish
I hope one day my son and I can do the same type of cooking together your always on point too , this is all restaurant quality high end food I truly appreciate these recipes man . 🤙🏽
And yes you can think about your guest by having them sit on your couch in their undies stoned while eating whole lobster tails in your mac & cheese ! This isn't rocket science people!
I would have preferred tortiglioni as it's longer and the grooves pick up more cheese sauce. However I'm a thin pasta kinda guy, so penne is my choice. Also, conchiglie (seashell) pasta would be better than both in a bechamel sauce like this. So I guess, in essence, I have beef. 80/20.
Out of all the cooking channels on RU-vid you've got the most inventive ideas & best recipes. You have to be inventive to stay ahead of the game & your doing it well my friend. Keep up the good work.👍Kind regards
thank you for making the content you put out, for some reason, when i’m stoned i have to fall asleep to cooking videos and you’re always my go to! much love brother
Tried this today . It’s relatively easy except, for us junior varsity cookers, it doesn’t say how much milk/seafood stalk. It also didn’t say how much butter for the roux so I did 1/4 cup + 1/4 flour but it wasn’t past, it was too liquidity. It also didn’t say the bake temperature so I did 350. It also didn’t say the correct amount of pasta but looked to be one box so I used one box at it was good.
Sam, I love ya and your videos... I've tried a bunch of your recipes throughout this whole Covid mess and its been a great diversion and has actually taught me a lot. Its Christmas day and we thought we would try a new tradition... instead of the whole turkey thing, we're gonna indulge ourselves in complete sloth for the day, drink coffee, eat chocolate, some appys in the afternoon then treat ourselves to your Lobster/Bacon mac & cheese for supper... dammit Sam there were tears... actual tears... I cried, my wife cried and the dog cried while doing this one... we made the rue Sam... I thought I heard the measurements for it on the video but somehow things got outta hand Sam...waaaay outta hand.... we ended up with about 4 quarts of cheese sauce and no-where near enough lobster. Don't ask me how... all I can say is that "mistakes were made"... So... as a small request, could you please try and include the amounts used either in the video or maybe in the descriptions below? I know some naturally talented people who are somehow connected to the cosmos can just look at that shit and accurately estimate what amounts were used but us linear thought, follow the damn directions types just dont frickin get it... In the meantime...if your sittin' around in your underwear, stoned and feel the urge for some cheese sauce, I've got extra...
Hey Rob, I use to linear about cooking direction. But, when I had cooking (at home) I finally got to a comfortable level and began adding this and that until I could invent my own recipes. Be comfortable as the transition takes place. Happy cooking and live your dream.
The color of the tail is based on what the lobster eats. Sam: the tail on the left is pinkish redish probably ate something red or pink in color lol Sam your amazing Can you do a Keto series
I'm glad to see someone on the West Coast using old bay! I am from Maryland and live on the Chesapeake Bay! Old bay is so good I can't stress it enough. I love putting it on scrambled eggs. You should definitely try it out sometime, you won't regret it!
Sam- you have gotten my wife and I through quarantine in NY better than any marriage counselor ever could have. EVERY single day since about March 18th (was searching leftover corned beef recipes and came across you) we've made one of your recipes, filling our days with the positive activities of gathering the right ingredients, preparing, and then enjoying together. This daily ritual has made us grow even closer together after 20 years of marriage. My sincere thanks! Now stop gouging for the price on your knife- I found a similar 7" on amazon for $20
@laratta here in the states I upgraded to the 1.00 box of store brand macaroni and a 1.99 jar of cheese sauce. Makes DAYS of good mac for one person. Makes a great base for meals too. Hope that helps :)
This is an incredible recipe. I took it to another level by pouring the finished product, minus the baking, into a clear film lined bread loaf. I used two loaf pans, refrigerated it for one hour and cut into fish stick shapes and coated them in flour, egg and then Panko. I then deep fried them until golden brown: a phenomenon. My adult grandchildren were pretty enthusiastic in their reviews.
I love your channel. I've been a fan since you began. I very much enjoy your demeanor toward one another. You guys crack me up every time as well as giving me new culinary ideas. Keep it up... Blanche from BC
I am high and in my boxers watching this. Now im kinda salty😡😂 Edit: see Sam. Im not the only one. Pretty sure half your views are stoners in our underwear LMAO
I’m at work, I skipped breakfast, lunch is in 2 and a half hours. I’ve never had lobster but I am SALIVATING and my stomach hurts from hunger. Why do I let you do this to me Sam 😭
One time, my friend Anthony was having trouble with his math class. So I went to his house, tutored him and i helped him get an A on his most recent test. His mom said thank you to me. I replied “anything for my... nigatoni
My wife and I made this yesterday and it was amazing. She had never seen your videos. We watched the show before we started and now we are going to try other items. Thank you sir.
In the Northern Hemisphere, water spins clockwise. In the Southern Hemisphere, water spins counter clockwise. And on the equator, water goes straight down in a drain. Yes, I am that guy..
Only technically true. Yes, in a large enough body of water this occurs. But on the scale of drains/toilets, the design of the fixture greatly outweighs the Coriolis effect. If you take a clockwise flushing toilet from one hemisphere to the other, it will still flush clockwise. www.washingtonpost.com/news/speaking-of-science/wp/2015/06/03/videos-synced-up-across-the-globe-prove-once-and-for-all-which-way-water-swirls/?.afcb11262148
I'm re-watching this video because I want to make this soon, but I wanted to say that I used to think that oil was the trick to get the pasta to not stick until I heard you say it here. Since then I have not wasted another drop of olive oil when all I had to do was pay better attention to the pasta. Thank you, Sam!
im almost out of the homeless shelter and in a halfway house from my last comment. Please Keep inspiring me to do more!!!!!! You are amazing and you are a fantastic cook! Love the family dynamic :) *Reality cooking show* :D
