Feel better brother Karen. Watching Sam videos for me is comforting, like the food lol. Makes me feel like I’m cookin w pops in the yard. Hope that helps
@@BloomsIZG incorrect. Infusing the oil and then adding that much pepper, red wine, and beef definitely isn’t too much garlic (as there’s no such thing)
Every single meal I’ve made from STCG has been BOMB af. Shout out to Sam for always helping me decide what dinner I can wow my girl with this weekend 😬
Dear Sam my father passed away over Christmas and I just wanted to thank you for being one of his favorite RU-vid channels. You always made hime laugh so much he really loved your channel sir. Thank you
Sam, my husband and I are big fans of you and your recipes. Love that your sons are right there with you. I made this recipe for my husband and he LOVED it! Thank you for providing fantastic videos and fun entertainment!
This is one of my favorite dishes ever and I've always found it best to make it the night before and let it sit in the refrigerator overnight. It also freezes & stores really well, which makes it great for a single guy like me. Never made it with the tomato paste and chipotle peppers before though, I'll have to try it next time. I usually add extra garlic, throw a few sprigs of fresh rosemary before I set it to simmer, and serve it over thick slices of buttered & toasted French bread, topped with a bit of parmesan cheese.
can't speak to the chipotle flavor, but it's 10x better with the tomatoes in it. the purists say "it's not in the original recipe", and the people who understand time and flavor say "cuz the recipe is older than the first time tomatoes made it to europe from south america"
Tonight, this recipe was a complete success! I added (8) whole cippolini onions to the stew two hours before serving. Served over creamy polenta, using some beef stock and (6) sliced sautéed brown mushrooms. It's not often that a guest asks for the recipe, two people did. Now I'm a 'Cooking Guy.
I've been watching your RU-vid videos for years now and a year ago I lost my dad right in front of me. It put me in a really bad place. I want to thank you so much for the laughs and preoccupying my mind.
Oooh definitely making this with a good bucatini this weekend! We made your shrimp scampi for valentines but subbed the sherry for sav blanc, and it had me curious about making sauces with red wine, so I'm definitely excited to give this one a shot!
OMG The absolute best cooking show on the internet. No competition. Haven't tried this one - yet - but I'm addicted to some of your Tex-Mex offerings. Only problem...I watch something like this and have to rush to grocery for ingredients.
Sam, I just tried this recipe, albeit from the San Diego of Australia, ie Perth Western Australia. I used grass fed beef and wine from Margaret river and let me just say it got my pants flapping. Unbelievable flavour. Thank you Sir 🙏
Looks amazing. Will have to try this. Your cast iron pan always looks so nicely seasoned and perfect. Question, how did you season your Cast iron and how do you clean it? I feel like I am struggling with that all the time and my seasoning keeps coming off.
Tomato paste is a deviation from the original recipe as this dish comes from the 15th century Tuscany when tomatoes had not yet reached Italy. But it definitely makes the dish more delicious. I only would recommend cooking it first to increase the umami taste of the sauce.
I'm laid up at the moment from heel surgery yesterday, so I've been looking forward to a Sam video all day and he did not disappoint. As soon as I am up and about again, I will definitely be trying this since I have to suffer through microwavable meal kits at the moment :(
That's going to be one to doooo! A few years back I said to myself, self? You love Ruben sandwiches. Why not try a Ruben pizza! It was effin delicious!
OMG that Cast Iron is bad ASS!! Recipe too!! Sending a Thank You all the way from Ohio! My name is Abba.. been watching for a few months. So glad I found your channel!❤
I don’t know what Sam would say, but you could just leave it out, maybe add a bit of ACV (not much, a few Tbs) to replace the acidity. Edit: my dork self realised I didn’t mention to replace with beef broth! Sorry.
I believe this is called Peposo from Tuscany? Either way, I found a similar recipe and I've been this for a few months now and it's so easy and so good, one of my favorites. Great Video!
Why were you discarding all the connective tissue in the meat? When you cook it for 3 hours it becomes beautifully gelatinous and keeps the meat moist! Chuck and Shin are great for this. Lovely looking recipe, as always.
Sup Sam. I have to try this!!! Should freeze scraps instead of trash for grinding, I'd mash garlic with fork and leave, yet I'd use the scraps too lol. Fat is flavor 👍
You mentioned you did a braciole in this video but I have searched everywhere and can’t find that video. I have been looking for a good braciole recipe! Any help?
What difference, if any, is there between cooking with natural gas vs propane gas? I notice you use a propane cooking unit, is this just for convenience? Where I live I dont have access to natural gas, I was considering propane or LP for the house I'm building, but I dont know if its worth the bother, Xtra cost and anxiety of having a propane tank in my yard if its not going to be on the same level as having natural gas for cooking. Any experience with this?
Hey Sam and the boys! My husband and I are big fans. Can you help us improve a household lazy day favorite - sour cream chicken? We use chicken (breast or thigh, but thigh is better), heavily slather the top with a mix of sour cream and shredded parm, top it with panko, and bake it until temp. Tasty, but could always be better. Love your videos, we've learned a lot (our favorite is the super umami garlic soy compound butter). Thanks!
now do the same thing but add equal weight of finely chopped onions to it... just fry them until they are translucent and cook until they disolve... heaven
I used to work for Pillsbury, a subsidiary of General Mills. Once a month a Rabi would come into a plant to bless the frozen pancake production line. Yes, Pillsbury frozen pancakes are Kosher.
Love your channel. Your interaction with "The Boys" is hilarious. Idea for a video: A versus video. Maybe a rolled meat contest: Italian Braciola vs. German Roulade. Or Chinese egg rolls vs. Mexican taquitos/enchiladas. Just a thought. Keep up the good work and great entertainment.
