Cody Leon you have a cool channel, we subscribed to you. we are from Russia, let's be friends, we will be glad, everyone greetings from Russia, good luck and good health
Funghetto is what you're cooking here. Orrecchiette is the "true" little ear-shaped pasta. Cheers from Tennessee! Love your episodes! Y'all are such fun folks.
Also known as "vesuvio" pasta. Since Sam's has a rough texture, it could be bronze-cut from Grangrano, Italy. Fun fact: vesuvio pasta is named after Mount Vesuvius, the volcano that destroyed Pompeii.
Same. I have to be sure to make pasta in small batches because I very easily inhale it without a thought. Especially if it's garlic and oil angel hair.
Plot twist: the apocalypse never ends. Sensing that, you decide to take your wardrobe fund and put it all into bitcoin. Now you're a fat, happy millionaire! 😏
Sam: "if you can't make this in isolation, well, I just have to come over a talk to you." Me: suddenly forgets how to boil water and chop just to meet Sam.
Sam I made this yesterday for my kids (minus the jalapeños even though I know that would have been so good) It was absolutely delicious. I used Swiss Gruyere cheese. That green onion gives it such a great flavor. Thanks for the recipes. I have used this quarantine to better my cooking skills and you have taught me so much! Made your burgers a few days ago and it was definitely the best burger I’ve ever made.
Definitely NOT winning a "free" bottle of Chosen Foods Avocado Oil (which Sam & Chosen only actually gave away 10% of their promised allocation to viewers)
@@Rottidog68 I feel like I've seen at least 2 videos in the last few weeks with him using Chosen Foods Avocado Oil, by name. In every vid description they still have the link to buy their products. Chosen Foods screwed TONS of fake winners out of free bottles that were promised to be distributed - with Sam's knowledge most likely.
Amateur tip: a classic "in a pinch" knife sharpener is the bottom of a coffee mug! (or any porcelain dinnerware really) Great video, keep it up man. Your videos both inspire me to learn how to cook, and keep me entertained for hours. Stay safe and stay healthy bud
I just made this it came out amazing but I didn’t have cream so I used 2 cups of milk and 4 table spoons of flour it worked out awesome I also added some grilled chicken to mix in and some fresh cut up basil on top definitely making this again
I just made this it cake out amazing but I didn’t have cream so I used 2 cups of milk and 4 table spoons of flour it worked out awesome I also added some grilled chicken to mix in and some fresh cut up basil on top definitely making this again
My grocery stores literally have everything in stock except paper products. I don't really get these types of recipes anymore. Things were really scarce like the first weekend this all kicked off, but since then I can buy every ingredient and type of meat I did before.
What in the H.E. double tooth picks do those folks in Arizona snort???? Must be the real good stuff….. Garlic, onion, jalapeno pepper in MAC and Cheese.. !!!!!! I had to re watch it because I missed him adding the cheese….. He did add a little bit……. The barf bucket is only so big and with some of the cuisine coming from Sam’s kitchen it is pretty much over flowing….. Max your inheritance is in serious trouble here…. Sam do you not care about Max….. Take care of your son… stop trying to poison your youtube viewers…
"Anyone should be able to make this during quarantine" 3 weeks into isolation, I'm supposed to have heavy cream that hasn't spoiled? Pull the other one. I'm lucky the milk is still there.
@@soniavejar1 1. Get heavy cream in a plastic bottle not paper 2. Pull out of the fridge, pour, and immmediately put back. 3. Quickly clean the lid and the outside of the lip every few days/a week. Optionally put some kind of wrap on the lid in the fridge while you do this to keep more air from circulating during this cleaning.
Maybe I’m just a bit more of a risk taker with my ingredients, but when it comes to cream if it doesn’t have an off smell and doesn’t pour out in clumps it’s perfectly fine to use. I’ve even used two month old heavy cream on occasion (it usually doesn’t last that long in my apartment 😂 I use cream more than I use milk, if only because I’ll often make soups, cream based dishes, or just make some whipped frosting for some cupcakes I’m bringing to work because I was stress baking. Obviously now the only person who can eat my stress baking goods is me, though, so I’m trying to limit that).
@@Silentgrace11 Yea, I generally get a costco quart an ive had it last 6 weeks or so at most. Was a bit sloppy this last time thouugh and it did actually spoil so since I havent stepped out of the house/yard in ~25 days im taking it a bit more slow and deliberate with this one.
I am not a “foodie”. I do not view food as some sort of adventure, just something I have to do when I am hungry. This channel has gotten me to try more foods than my mother ever could.
Have made this recipe at least 20 times since you posted it.. has changed a few times with ingredient availability...awesome every time ! You an Max an the crew are the best !
Whenever I make a breadcrumb topping for mac and cheese, I always do a few things in addition to just toasting it in butter. A. Salt and Pepper the crumb B. Shave a generous amount of parmesan into it, and C. Ground sage, and dried rosemary. It gives a whole new depth of flavor to the whole thing and it's so fucking good. Would 100% recommend.
Quick trick, been in your position before, that rounded steel edge on your grill/line - perf for a quick hone. Real handy for when your boss relies on one of those once a week "sharpening" services for those crappy black handled Dexter knockoffs but doesnt make sure there's a steel on every station to maintain regular quality and consistency for every sharp in the go zone. It's not the best but it sure as hell beats using the sharp edge of a 3rd pan for some rookie reason. Just dont let your Honcho see you do it, they always get upset for some reason, "looks bad for us," like you're the FNG for adapting to the under equipped and viscous environment your being underpayed to master lol Also, in the heat never complain about the same knife twice - the rest of the kitchen knows - heard and same, they don't wanna fucking hear it twice. Lovely looking cheesy pasta though, what your using is called trottole and its AMAZING for thicker sauces. Use a sharper knife and cut your shallots thinner, you'll pop more aromatics/flavor and waste less. If we say that bushell of shallots cut to the appropriate size and thinness with a proper knife costs about $0.02 dollars and I make about 300 ordered uses of it a day that's $6 a day or $2,190 dollars a year. You over chopped and used about 3× the needed serving. Dont waste the the boss' shit Edit: Hope you know I'm busting your balls. Food looks good. Now send it and hut the fuck up. You have 3 unlit burners for fucks sakes.
You should put together a week long menu. Complete efficiency. That way we’re not buying something that expires for only one dish. Especially now when everything is so hectic.
Hey Sam, just made this for my family. Had no jalapenos and added bacon, everyone loved it. Thanks for making these videos. Good luck from a fellow Canadian.
I'm gonna try green onions in my macaroni next time, last time i used red onions and it turned out good but somehow not as good as just using onion powder so hopefully this will be better.
We made this as a side dish for Thanksgiving and it was a huge hit! Think this may be our new go to for future holidays. Definitely recommend trying this recipe! (Also adding bacon bits was delicious) 😋🥓🧀
Anyone else notice that magic trick with the disappearing butter pad starting at 3:29? It didn't actually disappear. It was slight of spatula/serving pan. He set his spatula onto the butter pad 3:33, lifted it from the pan 3:42, distracted us by tapping the veggies out of the pan while he secretly transferred the butter to the back of the pan 3:44 and while cleaning out the last bits of veggies he spun the pan as one final distraction while scooping the butter pad up with the lip of the pan 3:48. Very smooth execution but I think we've found our butter thief.
Great video. Thanks for keeping up with the videos. Also are you going to get your staff a better cutting board? That thing looks like it would suck to work on.
