Sam, I just moved into my new apartment with my fiancé over the weekend. I cooked dinner last night in my 12 inch STCG cast-iron pan, and prepared the food with my three piece STCG knife set. Come on now where is the official cutting board?? Lol thanks for the awesome recipes and fantastic cooking gear!
I love it when restaurant owners put their recipes out on RU-vid. Not everybody is within proximity of your restaurant. It allows them the opportunity to experience your food. And then when, if possible. Many times they want to venture out there to visit your restaurant.
On top of that, just because you have the recipe doesn't mean you can replicate it. There's a lot to be said about technique and experience that can/will make or break a good dish.
I had the same "why" question, then I realized that while Sam is showing us the how, his how in his setting works for many of us at home, but it doesn't work at scale. He has other tricks up his sleeve. That's what I really appreciate about professional chefs/restauranteurs. There's a difference between cooking for a dinner party and cooking for as many seats that you can accommodate, in your restaurant. After all, I think it's fair to assume to assume that they'd like to make money/earn a living/keep creating ad pay their staff fairly. I'm just happy to learn from a teacher willing to share, and I bet most of us are.
Wife and I were visiting San Diego and went to Graze on Saturday, September 11th. Had exactly this flatbread and it was excellent, however, it was just a part of why the evening was outstanding. The weather, the patio, the service, the music, and, of course, being their with my sweet baby, were what made the evening. Sam is right, the flatbread was just a part of the greatness. Thanks Sam!
Me and my boyfriend watch your videos and love your cooking! We have tried so many new recipes together thanks to you! His birthday was 10/4 and I want to get him some STCG gear. I’ll be trying the naan recipe some time in the next week!
Coming from someone outside the San Diego area, much love for these videos because it gives me a chance to feel like I can share the “inside jokes” of all the delicious food you serve up at the restaurants
You Max and Chance keep me and my kids so entertained about cooking.. teaching the lessons of life to the masses.. Keep on Cooking on... thanks for helping me teach the kiddos
My wife and I have been talking for ages about making the drive to San Diego and trying out your restaurant for ourselves. We will finally be visiting next upcoming weekend. Keep up the great content!
OMG this looks A-MAZING!!! I will definitely be making this this weekend. Thanks for keeping me entertained! Don’t know what I’d do without you three Utes!!!
For the guy that says don’t share the recipe? I’m in a little farm town in the Midwest. I will likely never get to try this at your restaurant. So thank you for sharing with us!
There are many of us who'd love to try this and have no desire to travel to San Diego so I feel you. The only thing I'd do differently with this is keep the browned cheese that he cut off👌! Hello from Ohio!
I'm feel the same I'm in Canada and have no desire to travel right now so with Sam sharing his recipes at least I can say I have tried something close to what they serve in their restaurants
I ate at NNT for lunch and Graze for dinner on a recent visit to San Diego. First, your staff was top notch!!! Very kind people. Yes you tacos were so tasty, layered with flavors. Graze, we had great drinks made concoctions by your new bartender. We ate this flatbread so so good. Thanks for sharing Sam, though I am a home cook, hence the reason I make a lot of your recipes. I will def go back to a restaurant if the food is delish. Sides, momma always needs a break!!!
Stumbled across your channel 4 days ago and I love what you do. Haven't watched much of anything else. Thank you for being so real and informative. Keep on keeping on. Great work.
Glad you made this video when you did. I love making different flat breads and I have a good bit of prosciutto left over from prosciutto stuffed chicken made the other day
I’m drooling! I’m definitely going to make the ricotta I have in the fridge into silky ricotta. Ooh! And I have naan in the fridge too! I might need to make flatbread for dinner tonight. 🤤
I have made this several times and it is so good with that crispy prosciutto, thank you! I buy the store made flatbread and it works out well. It is on my menu list for Christmas Eve appetizers for the family!!
I am drooling, DROOLING over the thought of this, especially the combination of the richness of the cheese, the delicious flatbread/naan, and the salty, crispy prosciutto.
I found this channel around two years ago. I really enjoy it. I benched watch a lot of the older episodes. And now I continue watch every episode as they come out. May I please have a garlic press? Love you guys you're the best!
Hulk Hogan has a tattoo on his arm thats says I am That I am, but the font makes it look like it says Jam that Jam. Love the videos, the food love the backyard, love the family. Thanks guys!
Sam, I’m going to be honest. I don’t care for your videos and every time my husband quotes you I die a little inside. But he absolutely loves you and your content. (The food tastes pretty stinking delicious so I can’t complain too loudly.) I shamelessly ask for a garlic press for him. Your videos have really invigorated his love for cooking. Thank you.
I was making the chicken pot pie recipe and when it wasn't browning fast enough I temp'd my oven with an IR reader. Sure enough, I was 25 below what I should have been on. Great advice about checking what your oven is really doing versus what it is telling you it is doing.
The family and I love your videos, love watching with my late dad. He never found the use of a garlic press though, smacked it with a pan twice - crushed garlic. Thank you all the way from Cape Town South Africa.
Looks great Sam. Handy tomato cutting tip: cut in half same as you did, place in the palm of your hand and give it a gentle squeeze, then over the sink swing your arm as if to throw the tomato into the sink with force but don't release the tomato from your grip. Hey presto...all seeds and watery bits expelled!
I have only one bad thing to say. The prosciutto turned out so good I ate most of it before it reached the pizza. Had to go back to the store where I bought 3 packs of it, then to start making the pizza's. Best pizza ever, and yes I have been to new york!
The heading at the beginning was written 3 cheese flatread. Glad you added the B later on in the title. Love my STCG cast iron skillet. Totally enjoy trying your recipes whenever I get the time and opportunity to recreate your meals.
Two layman recipes in a row, can you make it a third for Friday? These are easy and something I can definitely cook with my limited kitchen ware. Thanks for sharing.
I ordered one of these when I went to graze for my birthday this summer, it was so good, thanks for sharing the recipe, better believe I’m still gonna order one next time I’m in SD
Can you do a general show on what different pots, pans are used for? (Cast Iron Skillet best for..., Non-stick pan is best for..., Stainless steel pan is best for...?) As well as, grilling vs. oven or stove top vs. griddle (eVO/Cuisinart 360? Thanks
