Hi Kristen, photographer here. 😊 On the issue with your lighting turning a yellowish hue when you make something white or yellow, would you happen to be on auto white balance? Your camera could be picking up on the yellow hue of the soup and think the lighting is different and adjust the white balance accordingly.
@@KristinStepp you're most welcome! If your able to use manual white balance, (aka Kelvin) the best range for indoor is in the 5,000's and that might produce a better result.
If you sprinkled a little ranch seasoning, and garlic powder on the chops for cooking, that takes them to the next level....then do your ,gravy I'm sure that would be the best ever! Thank you for sharing all your ideas! ❤
You just need a ring light or a bright light source (white bright led lights) that focuses on what your camera is. Indoor lighting is rarely sufficient for consistent lighting.
This is the second time I have watched every single what's for lunch and what's for dinner videos of yours. And ive been coming back here and there for years! It made me sad cuz I won't be joining u every night to make more notes from your recipes (it took around 6 days to get through them all). I also have 2 young kids and I make many of the meals u have shared. I live in maine and since going through all your videos, again, your accent may have rubbed off on me a bit. Lol. Still awaiting some of dad's recipes, if u ever get him to share his secrets :)) thank u for all u do!!
Hi Kristin, I love your channel. I'm a chef and cutting baking recipes in half takes some work. With the pizza dough, it's best to make the full recipe, split it and freeze the rest. Keep up the great work😊❤.
I love these ideas! Thank you for sharing. I'm kind of in a meal planning rut, so-to-speak, so this has helped. Cuban sandwiches from your last WFD video and the Italian sub pizzas and the ranch pork chops are going on my meal plan! Thank you!!! Check your local liquor store for the 4 pack of small wine bottles. I do that with red and white wine to cook with and it's just the right portion most of the time.
Hi kristin. I just absolutely love you and all the help you give us. I would love to see a video of how you grocery shop, or even how you create a list. Is it by week, or by month? How much do you spend on groceries? You never run out of the good stuff.
MY DAD LIVE ON RED LICK RD. AND I LIVE IN BEREA KENTUCKY. THE BED AND BREAKFAST IS SO COOL. YOU INSPIRE ME. THANKS FOR THE INSPIRATION AND AMAZING COOKING VIDEOS
I love all your videos and have tried many of your meals. I am a big fan of breakfast for dinner (well, any time really). The only adjustment I would have made to yours would have been to cook those homemade shredded potatoes in that luscious bacon fat. Nothing better!
Sue here: always love your videoes! Just a reminder to everyone - instead of halving recipes, make full batches to either freeze for another night, or to share with a neighbor or relatiive who could use a homemade cooked meal 😋😊🧡.
Hi Kristin, you are a wonderful cook. Everything looks delicious, especially the hash browns & the pork chops. Your comments along the way are great (like the pan that heats up incredibly fast, & going next door to get milk !). Lastly, I could happily listen to your lovely Southern accent all day. Thanks for all the time and effort you put into your videos. Best wishes from Sydney Australia
Have you seen Fleishman's Pizza Yeast? Apparently you don't have to let the dough rise. You mix it all according to the recipe on the back of the package and immediately form your pizza and bake it. My niece said her regular pizza crust recipe takes 3 hours to be ready to use so this saves time.
The consistency of the pizza dough might just have to do with climate. Texas is dryer than Kentucky, so her recipes might call for more water than you need.
When you cook your bacon, you can put a cookie cooling rack on the cookie sheet (lined) and fold the bacon in half to fit more on. Then when it's done you can collect all the grease from the cookie sheet for later. That sub pizza is a genius idea!
I loooove your videos, I try never to miss one, so I have a question, are you still uploading lunches videos? I really like watching those 'cause I'm a worker, so I find them very useful
Hello Kristen,you really make the best meals.always something new and interesting.absolutely delicious 🤤. OMG,thank you so,so much.i hope you all are staying safe happy and healthy 🙏🙏🤗🙏 wonderful to see you Kristen 🙏🤗❤
Loved the look of everything you made! I really want to try the sub pizza now. Also, the taco rice looks really easy and delicious. The Pioneer Woman pizza crust recipe from (I think) her first cookbook is my go to recipe. I don't know what the proportions of flour to liquid are so I don't know if it's the same as your recipe, but the ingredients and process is the same. If it didn't work for you, go with what you like!
Kristin, I think you just saved my behind with that beef queso skillet meal. I've gotta make our food stretch this month, and that looks filling, warm and that it will make lots of leftovers. Bless you and your family.
In my hometown, we have a pizza place called Fat Alberts. They have what they call fatboys. Your pizza reminded me of them. They are basically a calzone but with sandwhich toppings. They have the italian, the ham n swiss, a roast beef and swiss, and the big boy which is all the meats and then standard sub toppings. So good. Your videos are always amazing and inspiring me to try new recipes. Thanks for sharing.
Question about the first pot you used, the enamel one. Have you tried cleaning it with Bar Keepers Friend and some Dawn dish soap? That cleaning combo helps clean my enamel Lodge pans perfectly.
I’ve tried everything except bar keepers friend, I would love if it worked because it drives me crazy. I’ll buy some the next time I’m out, thank you for the tip! ❤️
Do you also have a suggestion for the brown spots that get on my glass baking dishes? I assume it has something to do with the cooking spray getting baked on, but it won't wash off. Any suggestions?
Everything looked delicious! The dough might have been due to the weather. Humidity & stuff affect dough. I only know that because my dad was a cook in the navy. 25 years . Then he went to Uncle Charlie’s. Anyhow… have a great week!
You’re from sort of the same area I’m from and we have Gino’s pizza pubwiches that look very similarly to the Italian pizza sub you made. They have another layer of pizza dough on top and it has cheese and onions (I know you wouldn’t like that part 😅)
I have seen that and love the idea! I haven’t purchased only because I have something similar that attaches to my kitchen aid mixer, I should have used that for the potatoes. Great idea!