Oh my word - I absolutely HATE going to a website and having to scroll through pages of chatter with pop ups!! I immediately close the website and ditch the recipe!! And you are so right about following the original recipe - not only the directions, but the equipment that was used! Had that very experience yesterday and was so happy with the end result!!
😂 Steve, thank you for this video. Strong coffee, sarcasm, a little snark, and some laughs made my Monday morning much better. That whole comment about holding the bread to the face to smell it like it was a washcloth was hilarious. Have a great day!
I saw that microwave bacon video too. lol What a waste of everyone's time that was. My keto pet peeve is people making recipes and calling them something they aren't or saying something like, "Tastes just like the real thing!". For instance, Cauliflower Mac & Cheese. It's not mac & cheese at all, there's no macaroni in it...It's Cheesy Cauliflower Rice. It doesn't taste like mac & cheese either, it tastes like cauliflower covered in cheese. To say, "It tastes like the real thing." infers that keto food isn't real food when keto food is some of the most real and healthy food you can make, so we need to stop giving non-keto people the impression that the food they eat is better and more real than keto food!
That is EXACTLY what I thought when I tried mashed cauliflower for the first time, after hearing all the rave about how "it tastes just like real mashed potatoes!" I took one bite (of course, I put loads of butter, salt and pepper on it) and threw the rest of it away, all the while ranting to my husband "That tastes NOTHING like mashed potatoes!!! Who are they trying to kid?!", etc.... But, like you and others have said, I had to get used to new things and different tastes, and learn to doctor up dishes to my liking.
As I watched this video I found myself nodding, especially through the rant. Your innovation in recipes and straight to the point are what keeps me on your channel. Another factor that effects baking is your inside temperature and humidity. I have found those factors to make a difference even in keto baking.
Shawna Beals I love baking bread and make bread of some sort weekly. Wheat bread gets eaten by my adult son or other family members. I have a keto yeast bread recipe that I eat that is low carb/ high fiber and protein. It is a pretty consistent recipe.
@@jackiepowell3591 I've had only so-so luck with breads so far. Care to point us to whatever recipe you have deemed worth enough to be your weekly staple? My personal 'best' one to date has been Dierdre's Kitchen recipe, but it's been 50/50 success to less than & it's a LOT of work (to us less experienced bakers anyway) to end up with less than great results on some attempts, plus the ingredients don't always keep the best 'clean' keto - as if any breads really do. Even the SOLA or Aldis breads kind of incorporate some moderately iffy ingredients.
@@ketoclearinghouse4719 I was just going to say that. Since I lived in a high altitude location and moved to low altitude Florida. Had to change so many ingredients.
I agree with the recipes sites that have ten pages of story and tons of ads, a video that autoplays and random other garbage. Just give me the dang recipe!
Something that I have started to see more frequently in new keto videos is the omission of a written recipe for the purpose of having to watch the entire video, which frequently is long, drawn out and goes down at least one unrelated rabbit trail, and having to stop the video to write down the recipe. Waste of time. I’ll still watch a video with a written recipe for all the reasons you gave. And I’ll probably watch it more than once as well. Thank you Steve for your quick and concise videos. 😃
I love your explanation! I used to make a chicken salad my co workers raved about. and one coworker pleaded for the recipe. She then accused me of leaving something out of the recipe, because it just didn’t taste the same! I examined the copy of of the recipe I gave her and didn’t see any exclusions. So I asked her to please tell me how she prepared it. I found she changed 3 ingredients! because she didn’t care for them . Well obviously she does or she would not like my recipe! I actually invited her to my home and watched her make it with my ingredients, funny it turned out exactly like mine.
2 things: 1. Yes, I'd still love to see a what you eat in a day video - even if it's just one thing. Or you could do a what I ate last week video. People are really into those sort of things and it may drive additional traffic to your channel - who knows? 2. Yes, scrolling through someone's fake story about a recipe is very annoying and one of the reasons I subscribed to your channel. You give a very detailed demonstration along with the exact ingredients you use. And also aren't afraid to tell us when you dislike a Keto product. I appreciate the obvious hard work you've done on this channel and I'm always looking forward to your new videos.
Most amusing video ever. I cannot understand the 'Grocery Hauls'. Spreading everything over the whole kitchen and commenting on each item. Plus, what about doing their makeup in the morning? You have highlighted many of the issues I have.
If folks want to do these videos, good for them. They won't need to worry about me crowding their space with grocery hauls, make-up, or trying on bathing suits. 😉
Grocery haul and what I eat in a day videos are actually how I learned about keto. If those videos didn't exist, I probably wouldn't have discovered keto. I think they're good for beginners and helpful to share new products that others may not know about. I thought they were so weird too before I started watching them 😆 they definitely aren't for everyone =)
Especially one specific site/vlogger who has to share not only her grocery hauls, but what she cooks for her "large" family of four children plus husband and herself (I have friends who have nine children, plus the parents---THAT's a large family), as well as what she does in a day---nobody should be sharing that much of their life with the world (she covers nearly everything except her and her husband's bedroom life, thankfully leaving that entirely out of her videos!!)
I love grocery hauls, makeup & skin routines and what I eat in a day. They can be very informative and helpful for new people, and those stuck in a rut. That’s why there are so many of them! People watch them! I would watch yours @seriousketo!
Great tips on why recipes don't work! My experience with people is they don't really follow the recipe. When I watch your videos, I am a bobble head for your opinions and observations. Thank you.
I absolutely agree with a lot of what you ranted about, especially the part about recipe videos that have been copied over and over and over. The amount of keto recipe videos I watch have really dropped dramatically over the last few months because of it. Yours is one in the small handful of channels that I do watch because you always bring new things to the table whether it be ketofying a dish or improving on keto recipes that are already out there. Keep up the good work!
The recipes are copied because the RU-vid algorithm. You can't have traffic on your channel if you don't follow trends. And is simple to Copy and Paste.
Serious Keto is a spot on name...and LOVE it. I have stopped following some because they waste my time with a nauseating amount of cutesy fluff. I love how you cut to the chase and truly demonstrate your recipe. I'm not stupid and you don't treat me as such. Thanks.
I agree with most of what you said. I am relatively new to this and have been binge watching videos so I definitely saw a lot of what you talk about. Especially your comments about "what I eat in a day" (yawn). I watched some in the beginning, but now I never watch them. Especiallly annoying when they talk about all sorts of other random things that are off topic. Related to your comment about long biog posts before you get to the recipe ... yea, that is annoying. But what about the people who are doing a video on a very specific topic and ramble on for 6.53 minutes repeating themselves and talking about random things. I do like your videos because they are very organized. You get to the point and lay everything out clearly. You edit your videos (thank you!). You have innovative ideas. AND you actually know how to cook. You actually test things out for us. Not everyone does that!! So thanks!!
Great cooking advice! I agree about scrolling to the recipe, just give me the darn thing. I never read all the crap leading up to it. As far as recipe videos, comments tell me if I should make it or not. I don't care if the maker of the video tastes it, I want to see what other s thought after making it.
I am not a good cook. So I know when a recipe doesn't turn out, more than it likely it is I who messed it up. But when I'm sure I have done everything to the letter,( and believe me It is a 3 or 4 ingredient recipe) there is something else that comes into play with everyone. It is the individual palate! Everyone has different tastes, salty, sweet, hot, mild, etc. So it may not be that the recipe was wrong, or it was cooked incorrectly, it may be that your taste buds have something different in mind. What I am finding personally is I am trying to duplicate SAD recipes to taste. And I am findings that Keto recipes are a different taste because of the different ingredients. It isn't the author of the recipe or the person who is cooking the recipe fault that my taste buds are looking for something I have been eating for most of my life. So I am trying to change my palate. It is what it is and a different way of looking at it.
LOL, I get that! My vegan sister (for many years) says she has a recipe made with tofu that tastes "just like cottage cheese!" I ask her, "When was the last time you had cottage cheese??? Let ME tell you if it tastes like cottage cheese!" On the other hand, you may find that your palate has been "cleansed", and that bread is not like you remember it, when you finally "sneak" a piece! What's available for the keto diet (you can make) is so much more than when I started 22 months ago! Find the good stuff, and enjoy it! Enjoy how much better you feel! Enjoy the mental clarity...!
Cooking now in Reno NV vs. Eureka, CA. Went from sea level with humidity to over 4,000ft above sea level & dry your nose out - no humidity. Took me awhile to figure out why my family recipes weren't turning out the same. Great video with cooking tips. Excited to check calibration of my oven ... mostly to just go buy the infrared reader!🤓
I’m with you. I’m also tired of photos of what everybody has for dinner. Thanks for the explanation regarding recipes being so far down. By the time I get to the actual recipe I nearly forget what I was going to bake. Thanks for keeping it real!😊
I agree with most of what you're saying. For me, it took watching people's "What I eat in a day" to grasp the simplicity of keto. I, being a somewhat complicated person, tend to make things more complicated than they need be. So, those videos were tutorials for me. Your rants are great. I'm nodding my head as you speak.
@@SeriousKeto while I think you could make this totally interesting, it is also probably irrelevant. What works for you, may or may not work for me or for someone else, or may work for me today and not in a couple or three months or so. I would love to know what you eat in a day, but at the same time I realize this is a trap too many fall into. I shouldn't. I need to find what works for me today, and may evolve into something else in a few weeks. Thank you for keeping it relevant!
Yes! Those voluminous insipid origin stories. My pet peeve too! It has to be some hosting platform's template. I really appreciate that your website cuts to the chase. And thank you for addressing the printing problem from my Android phone.
I'm glad I got that working too. I wouldn't have know it was an issue if you hadn't let me know, so I'm sure a lot of people appreciate that you called it to my attention.
THANK YOU SOOOOOOOO MUCH FOR THIS VERY KNOWLEDGEABLE/TEACHING VIDEO. I personally have never thought about ingredients being different in various countries. I have never thought about making sure my oven temperature is calibrated either. There's ALOT of information in your video that I've never thought about. I LEARNED SO MUCH in this awesome video, and I'm 58. It goes to show me that I should strive to learn SOMETHING NEW EVERY SINGLE DAY OF MY LIFE. Thanks Steve, YOU ARE AWESOME
You are absolutely spot on , you said it all. I have seen many video's go on and on before ever getting to the real deal, grrrr so frustrating., and so many repeats in a different light how boring . Thank You!!!!
Loved this video - really like your podcast format - had me laughing too and nodding my head to your rants. I have to say my biggest complaint you touched on --- when you search for a recepie and it takes you to a sight that is loading so many popups and ads that you cannot even move the curser up or down or even get down to the recepie - I close those sites immediatly. Went to your site the first time yesterday and loved it. Easy to manuver - and THANK YOU for that!!!
Keto recipe blogs that are choked with ads! And every other sentence has an exclamation point! Food that says Keto, but has wheat or grain. My biggest pet peeves about Keto.
OMG, great info on the recipe understanding and measurements. Things that I knew, but great because a lot of people don’t know these secrets! I watch you all the time, and each video I watch, I love you (not that way) even more! Thanks for your work!
I love your commentary about "I followed exactly what you did . . . " I teach web programming at a college here in Utah, and I have students say, "I typed EXACTLY what you typed, and the program didn't work." Whenever someone says, "My code isn't working" I, literally, sing to them, "you didn't type what I typeeeeed." It's all in good fun, but I feel your frustration brotha!
I agree with everything you just said, from recipe variations to your rant. I think chaffles, fat head dough and mug cakes/bread have become good fallbacks and staples in my recipe collections. Now I’m looking for something different. If I keep myself from getting bored, then I have a better chance staying on track. I still look forward to all your videos so you’re definitely doing something right in my book!! Thanks for that!!
i think the thing that frustrates me the most is when people name recipes things like "keto macaroni and cheese" and it's cauliflower with cheese sauce. call it cauliflower with cheese sauce. i like cauliflower and cheese sauce.
Yeah, that's the worst bait and switch. I believe a very popular figure in the keto community just released a keto "mac & cheese" video last week that was just cauliflower.
@@SeriousKeto that sort of goes back to your comments about innovation. at this point is anyone doing anything with cauliflower "macaroni" that isnt already out there? if they are i'd be interested to watch but i'm not interested in another video doing the same thing.
You are my new favourite youtube cook/chef. I have made a few of your recipes, they are.easy and delicious. I look after my elderly aunt, she has been asking me every day for the last week to make your chicken fried steak, so delicious. Keep them coming, so far they all work.
Hi Steve, thanks for putting into words what many of us probably think! My pet hate is the constant reliance on ALMOND flour! It’s sold as being healthy, but everyone seems to either not know or CARE that it is Very high in omega 6, and the optimum ratio for omega 3 to 6 is a one to one ratio! But most people’s diet is more like 100 to one. This causes inflammation of the gut which is the root cause of most illnesses we see today! So I would really like to see other flours promoted instead of almond! Thank you for all your efforts and keep up the good work!
Thank you for always just getting to the point and not wasting my time. I enjoy your straightforward approach of sharing information. : ) More people should do that.
Steve, I agree with you on the rant! I'm tired of fathead dough. I'd like more yeast recipes. I recently saw a woman in Asia using the pinching technique you mentioned. That's a great technique for building layers in pie dough or biscuits. I have to try it! If there are layers of butter, the water in the butter releases steam and creates flakiness. best explanation ever for using a scale. I switched from cups years ago and haven't looked back. So much faster!!
So enjoyed this one I have found that all your recipes work out great but others haven't always been so good. So I'm now very picky about which one's I choose from videos. Thanks viv
I agree with most of what you are saying. Please continue doing what you are doing. I love your recipes and half the reason is because it is not the same old thing. Also you don't take forever to say what you are going to say. Keep doing what you are doing.
We saw that episode of Good Eats not that long ago. My dad and I watch Good Eats every Saturday afternoon. Microwave bacon? Yack. LOL!!! If I take a pretty picture of food or video of my food and then taste it and it doesn't taste good, I'll scrap it all.....food, pics and video. LOL!
Today I went to a very popular keto recipe website/blog. I could not read anything between all of the social media icons, ads, pop ups, and video windows. I gave up, and will not go to that site again. Thank you for all you do!
Liked the Grind My Gears rant. Good stuff. Can't say I disagree with any of those. My biggest complaint is things labeled Keto and look at the ingredients and it is not.
Mine has turned purple too, even with a brand some say doesn't. There are several theories on why this happens. Some say the psyllium husk should be ground to a finer powder before use. Some say it is an interaction with aluminum in most baking powders. Perhaps it is temperature dependent (and since everyone's oven is different, may explain the randomness of it). Perhaps a good future investigative topic for Serious Keto! ;)
I've never make a mug recipe! Enjoyed your rant so much! What frustrates me with the keto channels (and makes me unsubscribe!) is when they turn into just showing the latest box of whatever keto packaged foods they've just received! I just won't watch it! Thanks for all your hard work, and the genuine keto cutting edge you're into! You're the best!
You are the best Steve. Thanks. I too, am tired of repeats! I like hearing you say how much you enjoy "KETOFYING" regular recipes. We do that too, and sometimes, it is great, and sometimes, not as good as we had hoped. I pity the fool that feels like they have to complain to YOU because of what happens in THEIR kitchen. Cooks are different, ingredients are different and Kitchens with appliances are different. As you say, eliminating the variables to perfect something is a worthy effort. As always I will be back for more when ever you post. Thanks.
Steve this is good info ! Ha I checked my Psyllium husk and sure enough it was not powdered. When I was a new bride, my mother-in-law made a Poppyseed cake that my husband just loved. Mine never turned out like hers and we discovered the difference was the water in my city which was different than hers. So it does make a difference. Thanks for putting this out there
I’m never disappointed when I use one of your recipes, your explanation and execution is without fault and it makes it easy for me to follow and achieve the same results as you
I love your podcast's I am way behind catching up.I was doing good but I have been off Keto since "the situation" gained 35 pounds on top of what I already neded to lose, I found you last year and I knew your channel would make it. You are so origional!! Thankfully I am back and in my third week of catching up. One day at a time!!
I love your videos! This one hits right at home for me. I keep an oven thermometer in the oven so I can be sure it's at the temperature I set it for. FYI, I do the same with my fridge and freezer. They are all inexpensive and well worth the investment. BTW, I agree with your "rants". :)
Yes, totally agree about having to watch someone really helped me, back in my SAD diet days making lemon meringue pies for pot luck, I just couldn't figure out why it always wept (got all watery). I went over to one of the 80 yr old ladies from my church and watched her make a pie, and to my amazement I could see right away what the problem was, I was beating the egg whites too much, hers were soft an fluffy, then she put in the oven at a lower temp and let them dry out slow, the recipe always said beat until stiff peaks but that was not the case.
Thank you for this video!!!! You articulated most of my frustrations as well. There are three points I would add to your list of grievances: 1. the new thing with vital wheat gluten for Keto Bread. VW is a processed manufactured product used to make bread (during manufacture) fluffier and more aesthetically pleasing - the point is similar to your fat head dough observation. GRRRR!!!! 2. Like you, I work really hard to adapt or modify and test every recipe, and try my best to provide innovative content. What I have found to be very disappointing is RU-vidrs that are "creating" recipes (often several a week) that they "experimented until THEY got it right" which is basically a change of sweetener or portion size - reduced or increased ingredient quantities, without any shout out or credit to the person who worked really hard to introduce an innovative recipe in the first place. These buff and buxom presenters get many fold views more than the original developer - hmmm I wonder why? 3. I really find it upsetting all the blattent "merch-ing" of "keto friendly" products that they are peddling for more views and some payback. I too get frequent requests from such companies but have only ever chosen to show one product because I actually really liked it. It seems that formerly good developers are now poorly paid merch-ing channels. Sorry about my rant. It felt really cathartic to let it out. Have a great day! Cheers
I agree with all of that, even though I like using VWG on some things. I always make sure to give credit to any inspiration I have for a recipe and if it's a RU-vidr, I link to the original recipe. As to your 3rd point, I'm sure you are well aware of how much money some of these larger keto food companies are willing to throw at influencers. People's jaws would hit the floor if they saw the commissions some of these top sellers make (I'm not one of the top sellers, BTW). A few channels have sold out so hard that I just can't watch them anymore.
Hi Serious Keto! One of the reasons that I felt comfortable making the comment about credit, is that I had noticed that you do indeed give credit. I respect that immensely about you. As for the commission, yes I am aware how much money certain channels are making from promoting and being sponsored by food manufacturers, large and small. A couple of the channels that I used to like and, like you, cannot watch anymore, now have several staff members helping them with RU-vid channel content and promotion. I have also noticed, from personal experience, that some keto food manufacturers are targeting smaller RU-vidrs when they hit about 25K subscribers. In the past five months, I have been approached by eight different companies, with lures of providing discount codes and some even up to 15% commission for every item sold. Morally, I cannot promote something where the cost-benefit relationship is not of value to me. Things such as cookies, chocolate, food bars, prepared supplement mixes, etc., do not offer value for the money. The costs are disproportionately high for what you get. Thank you again for the video - it articulated many things I have been thinking. Have a wonderful day - Cheers!
I mentioned this in one of my previous podcasts -- that companies seem to target channels in the 20K - 50K range. I think they do that because they believe we'll be flatter and eager to promote them, plus (I believe) many channels find themselves at a "tipping point" around that size, where the lure of a commission can be irresistible. I kid you not, I get 1-2 companies that approach me every week (so far, two this week already). I'll continue my relationships with companies whose products I use myself. Even then, you won't find promoting someone like Perfect Keto unless they are have a substantial sale. I ended my relationships with Performance Nut Butter and Keto Krate because I just couldn't see myself actually purchasing any of those products. So yeah, I totally know what you're saying.
Hi Serious Keto! It is for the reasons that you just stated above that I enjoy watching your channel, and I agree with you about the constant solicitation from various companies, both for food and other products. I get quite frequent "offers" as well, but I am trying to focus on whole food and minimal processed products, since I have T2D and want to eat as cleanly as possible, so that is my focus. Thank you again for articulating your original list in the video. Cheers!
I commented on another video that I think high elevation is a factor in baking that people forgot. I still adjust liquid and increase baking time, but I don't think a lot of people learn that anymore.
I limited my videos now to about five channels with what I think are with creative and original recipes, like yours! have a couple of cookbooks handy so the most basic ones are in there already! BTW, I was never an enthusiastic cook, but now, with my gadgets and knowledge, I tend to sneer at restaurant foods and say “I could have done this better 😏!
Hey Steve! Love the channel and totally agree with the rant! One thing that grinds my gears is when the thumbnail shows a beautiful shot of the supposed results from a recipe, and then the video produces nothing remotely close to it. It's like a bait and switch.
I so look forward to your Monday podcast and you have to be the best channel out there... btw I DID make your candy bars and they came out superb; non keto peeps in my family were sampling them and I had to put them away because they had a Sanders bumpy cake that I bought for them and I was NOT going o eat that! Thanks for satisfying my sweet tooth!
I'll have another candy bar coming out in the next couple of weeks. You might want to make a batch of my toffee almonds just to be prepared (hint, hint).
Great tips about the lurking variable in cooking! Another is how the measuring cups and spoons are being observed for the measurement. From above, at an angle or from the side can lead to different measurements.
Gosh! LOL Great video Steve, yes you right on. I only get sucked into a couple of these sites a few times before i'm no longer a visitor. You left off the one with the recipe that you print and have to go back to another web page for the macro's. Here's the good stuff; you helped us with the Miele oven to get it cooking even with the pizza stone. Boy that made a difference. The wife is moving to weighing everything (not me) and it always turns out. All the stuff she makes, she re-reads the instructions, and again she was burnt by the measuring cups. And what do you eat in a day Steve? LOL You covered that many times and if they need a menu, go over to Keto Connect. Maybe subscribe and participate and you will know what Steve's eating. Your rant was perfect. No new oven yet, still deciding. Have a good weekend.
I really loved the failed recipe reasons. It was well thought out and very complete. The reason I watch “what I eat in a day” videos is to get ideas. I’ve been on keto for a couple of years, lost 50 pounds but been stuck for awhile. Trying to find out what might keep me on track better. I hate “Mukbang” videos. They usually encourage me to eat what I shouldn’t. I appreciate your videos. The radio announcer voice always make me smile. Are you a trained announcer.
Great video! So many factors in cooking that can make or break a recipe....especially in keto cooking. I tend to be the type of cook that uses a recipe as guidelines instead of following exactly unless it's baking (which I rarely do). I tweak almost every recipe I try to make it how I want it. I thoroughly enjoyed your rant....and agreed with it! I have moved on from 90 second breads in favor of my own waffle bread recipe. I've only made Fathead dough once and, while it was good, I never felt the need to make it again. Thanks for presenting the info in an enjoyable manner!
What drives me crazy is the videos that say "best keto xyz" and when you watch it, the first ingredient is flour or sugar or some other non-keto ingredient.
I love your humor and you make me smile whenever i watch you a non Us Viewer alex from Germany yes i hate those websites with loooong stories too There are people who just entered this keto livestyle and they will watch 300 mugcakes or mugbreads videos at the beginning of theit journey but in the longer run most of them will end up all at your site because you are different and bring joy to us Thanks alex
Your recipe section on the website was one of the first things I enjoyed about your site. Instead of other sites have "jump" buttons, they should put the recipe first and then their origin story down below it; if you still want a good read you can keep scrolling, but that way I don't have to reload the website 7/8s of the way down to see the ingredients list!
Spot on! Things I kinda thought about, but didn’t feel it would be a big deal with the end product...WRONG! Thanks a mil for making this subject a podcast!
Yes! Everything you said! Since we’re talking about social media I have to say that my biggest frustration are all the different keto cliques and the keto police! I have dropped out of all my keto forums and social media groups because I just got tired of people jumping all over each other because they ate some “dirty” food. Ugghhh
It’s the keto “nanny state”. I believe in disclosing if something is dirty and then respect other people’s rights as adults to make their own decisions.
Amen!!! I want to watch new and innovative recipes with cooking tips along the way. I want to get in the kitchen and play and not suffer through the repetitive and tedious stuff. Haul videos trigger my FOMO (besides triggering boredom and being a severe waste of time, etc IMO) is that they are region and store specific...i.e. what one person finds in a national chain who lives in Alabama is going to be different from what I find in Oregon, so it ends up being very frustrating if the product looks interesting. Love your attitude, cooking, and teaching style. You are on my very short list of must watch videos/channels! Thank you for all your time and all you do!
Thanks Steve. Another GREAT video. I’ve been cooking so long that I know, generally, want to do to correct it. However, I know many cooks don’t and this is where their frustration comes in. I appreciated when you said the following order of the recipe. I remember, in chemistry class, when you change the order of something you actually change the molecular structure. Example, instant coffee. You fill the glass full of cold water and add the coffee and cream then nuke it (microwave) is different Molecularly then when you put the coffee in a cup and add hot water and then the cream. This CAN make a difference and you could get different results. 👍Keep up the good work man
I tried out your corned beef hash and I really liked it. In my culture we don't eat corned beef. In fact it looks disgusting food for us, but your recipe made me like it. Thank you Steve
My biggest rant is the videos where they just keep on talking and don't get to the recipie. Like if the recipies calls for toast..they can talk for a half hour about and make you watch the toaster until the bread pops up! My attitude is to turn them off. And go to the recipies to see if it looks good
I believe I mentioned this before, but I saw a video where a woman spent 12 minutes rolling out a pizza crust. And viewers were subjected to all of it. Ugh.
Amen on reading the recipes twice, this is always something I use and teach. You are right on point. Love the rant 👌 so on point. Love these pod cast, thank you enjoy your garden
Australian viewer here, and I so appreciate your measurements in grams. Another international variation is that an American tablespoon is 15ml, and an Australian (or British) tablespoon is 20ml.
IMO, THE best way to measure recipes is Weigh them/it. Scales are inexpensive, so there's no reason to not do that. Thanks for your videos....they're great. And me too.....going through a bajillion pages just to get to a recipe is a bummer. If they don't offer weight with the volumetric recipes, then it's almost worthless. Take it easy....keep up the great work;
In the area of calibration, calibrating a scale is also something worth checking. Not all scales are accurate. The same goes for thermometers and Sous Vide baths among many other things. I usually check mine once a year or when something I know works starts failing. Cooking for Geeks is an awesome read!
I love the idea of “Ketofying” a recipe from a magazine that is not ketogenic. Would love for you to do a podcast on how to do that, what to take into consideration when using alternate ingredients, etc.
That was the sweetest, most polite "rant!" LOL ... Boy do I miss living in the midwest. I agree with most of it, except that 26 months on keto and I have never tried fat head dough. Should I? Question: How about you write a song 🎶 about keto so that we can see/hear you play one of those 🎸 guitars???
I HATE those sites with pages and pages before they list the ingredients. Usually I'm searching for a recipe that doesn't use one ingredient or another, and want to know right away if it's a bust. This goes hand-in-hand when searching for anything pizza related which isn't fat-head dough.
Haha, you're spot on with all the essays you have to scroll through to get to the list of ingredients. And how everyone of them is worlds best and life changing. Love your recipes because you are actually trying out new things... not just copying everyoneelse's fathead and mug bread (as you mentioned).
I totally agree with you, after awhile on keto these things get really old. Thank you for being so inventive. I just purchased a corn dog maker, not too make corn dogs but some of your recipies, that made my imagination go a bit wild :). Thank you for being you!!!!
You are so right about the brands, especially between countries (I'm Canadian). Even your restaurants like MacDonalds, Harvey's, Old Olive (any of them really), the food does not taste the same. There are so many variables. When I make a recipe and it doesn't turn out, I figure it's me or the brand, or the appliance, and not the source. I have some perfect recipes that do not turn out when I house sit (which is now a thing of the past, because of "our current situation"). Your rants are spot on.....and what about all the grocery hauls, waste of time, we don't even have any of these stores. Our Walmart which is American doesn't even carry keto products.
A lot of the issue I have have already been said. I want to bring up one more, bad editing. First, I think yours is very well done. I can tell that you put a lot of thought and work into yours. It feels like some I watch don't filter themselves, and say what ever comes into there minds. I am like "do you have a point"?
I mentioned this in the last podcast, I believe -- but I probably edit out 80% of the total video I shoot. Any time I have a video that's creeping up on 10 minutes in length, I'm like "okay, what can I cut out?" 😄
I think the one that you talked about video editing was one of the first I watched of yours. I'm wondering, do you have a script that you write for yourself before you do your podcast?
Nice! You carry a thought very well, and you don't ramble. That could be through the magic of editing. Keep up the great work. I'm thinking of volging my keto journey and putting it on RU-vid.
Hi Steve, appreciate all the effort you put into your videos. My pet peeve is endless recipes with almond flour. Sold as healthy but not really. It has a far too high ratio of omega 6 to 3 for most people. Optimum levels are about 3 to 1 but nobody seems to know or care about this! High levels of omega 6 cause inflammation which in turn causes many of today’s medical issues we live with, and that can be so easily changed by using other flours!
Serious I just like what you share...You are a nice man who cares...sometimes I will try a recipe I enjoy you and your info...did you notice how some people just don’t want to take responsibility for there own action...and this is a true thank you. I’m so tired of nasty negative people....
I truly didn't know how many mean and nasty people there were until I started a RU-vid channel (and this is coming from someone who worked at GE for 20 years). I also didn't know that there were so many wonderful and appreciative people. So you take the bad with the good. 😉
I totally agree, often I look at the length of a video before I will watch, and you get to know the content creator and what to expect. It doesn't take 30 minutes to make a "quick dish."
So true. I often have viewers recommend other keto creators' videos to me. I go to them and see that it's 44 minutes to make cornbread and I'm like "not a flipping chance I'm watching this".
