Відео

Thanks, it is much appreciated especially coming from you. The sandwich was tasty for sure, I want to make Banh Mi sandwiches out of it next time. Merry Christmas to you as well

@foodandcooking101 Merry Christmas!

I certainly intend on doing more of these, I have a few more up. Not sure how to label them or let the audience know what they are, I will figure that out at some point. The Pan Sauce one, Ice Cream, and the one titled "How to make Stocks and Broths at Home" would fall into this category. I intend on doing on soups here soon

@ Sounds great. I‘m most certainly looking forward for Stocks and Broths. Regarding the title: You often mentioned culinary school. Maybe you could use something like that as a first part of the title, then a colon followed by the „chapter name“ if you will. In any way: I’ll return for any of your videos.

Thats good to hear, like I mentioned they're not hard to make

I certainly hope I did, now if he could only help the rest of my channel get more views

Thank you, I appreciate it. One of these days I need to upgrade from the cheap walmart smoker and actually get one that can cook food right

during the actual demos you're fine.

@@BahbSilunt Ya i had something in the settings wrong, which is very unfortunate as this ended up being my most viewed video. I have corrected the issues since this point though

lol, i need to get more of them. i only have 2

the best part

Hey you as well, I need to catch up on a few of your recent ones. I see you're cranking them out now fairly often.

@foodandcooking101 🙏 Yeah, brotha been trying to stay consistent when I'm not cooking for clients!

I prefer Yukons and Red ones too. I like the consistency more.

Yes it is. Speaking of that, at some point soon I am going to do a deep dive into soup making in a similar way to this one. Clear Soups, Purees, Cream Soups, Regional Soups and the way they're made.

The techniques are universal for sure

I am certainly glad you found the video, and I have no idea why some of my stuff gets buried. I am still relatively new I suppose, and that could be it. Not to rip on some others either, but a lot of videos are seriously lacking. And many of these people have much larger budgets and productions than me.

Thanks for the continued feedback, it is kinda fun watching the channels get better and evolve

Best Christmas movie ever

@ food and cooking, I’m interested in hearing your thoughts further. As I’ve wandered into this fantasy of watching different classic movies over the years, I find myself constantly quoting this particular film. Perhaps it’s because of the holidays approaching, but whatever it is I love it. How do you feel about the film? Would you be willing to come join our podcast to further explain your love for what you call the “best Christmas movie ever”?

Thanks, still learning as I go

Thanks I appreciate it. I am working on getting more of the food related bowties.

It is definitely harder watching food videos while hungry lol. Unfortunately I haven't set up a delivery service yet for viewers

Thank you so much for this feedback. I want to make these videos as informative as I can, and seeing that people enjoy them means a lot.

@@foodandcooking101 I started learning to cook from my grandma when I was 5. I've always been a pretty good scratch cook. The one thing I have discovered is no matter how good you are there's always someone that can show you something new. I find your approach to be wonderful because it's obvious you're an expert and yet you're able to teach people who don't have your high level of skill. Thanks for sharing

I greatly appreciate this, and I am thrilled that people who find the channel are enjoying it. The goal is to make cooking approachable. I felt youtube was lacking a sort of educational based food channel, which is weird to say because there are so many really good channels out there. Screw it though, I told my friends before starting the channel that these people were giving me a layup and I am gonna take it and run with it.

lol, no you don't. no one does, everyone hates them. and they should hate them

there are a few factors that contribute to this. the size and density of the bones and age of the animal determine this. smaller bones require less time. more dense bones require more time, and older animals have more dense bones which is why beef stock needs more time than veal. as far as people throwing out random cooking times, i dont know what to say about them. with the turkey stock i made, you might gain a bit more with another hour. but honestly it would be marginal at best so i dont know that it is worth the effort

I am glad you enjoyed it, I intend on covering every culinary topic like this at some point. It is kind of like a youtube culinary class thing.

It was solid for sure. I like the texture of thin sliced tri tip, it does have a sort of brisket quality to it.

of course. I intend on sticking with it , it is challenging wanting to do things differently from others.

Definitely if you're using something store bought. I always forget to mention some of those bases are actually pretty decent. Thanks for the question and feedback

i thought about including a double boiler method, it definitely is a more fool proof way and i should have at least mentioned it. Its hard to say what my favorite veloute preparation is, chicken pot pies are hard to beat lol

thank you, im happy you enjoyed it

lol, im not that sophisticated. its definitely a cheap one with a clip

thank you, im glad you enjoyed it

Thank you for the kind words, it's always nice getting these. I don't mind constructive criticism as I am certainly still trying to figure this whole thing out. I am glad you found the video to be useful, it took some work to organize the whole thing and figure out how to present it

I am certainly glad to hear you enjoyed that part. Thanks for watching and for the feedback

They definitely were. Always been a favorite of mine

To be honest, I am not really sure. It would probably depend on how thick you make the crust. You would probably have to attempt it and kind of dial it in. The good thing with smaller ramekins is they only requiring a small amount of filling, so you could kind of imperfectly portion it between them and probably be ok.

Thanks for the kind words, it means a lot getting comments like this. I guess I am doing something right. I think everyone can get discouraged doing this, as it is certainly a very difficult slow process. Very few creators break through quickly

I am happy you found the channel and that you're finding it useful. I try to make the videos as educational and informative as I can. I am working on a sauteing and pan sauce video currently and I should have that one finished up in about a week

Thank you, it means a lot to get comments like this. It appears I am doing something right, lol. I try to be as thorough as I can, and I greatly appreciate your continued support and views.

I am glad you found this video useful. I am attempting something a bit different on youtube. I like to include some of the educational aspect of cooking, similar to what you get in culinary school. So many channels are just recipes, but that only gives the viewer a linear view of food. I want to help you come up with ideas yourself

I didn't include that in this one. I am definitely coming back to this topic for sure though and making more of these things.

That's certainly a great way to do it. Thigh meat is definitely the way to go here, I should have emphasized that more in the video and should have mentioned to not use breast meat

It's a really easy recipe. I'd certainly love to hear your feedback as well, I hope i gave clear instructions

Made them and they were delicious , never had so many compliments on my pastry and it was super easy to do

Thanks my friend, I greatly appreciate it. Gotta give props to classic comfort food, it is the best

I'd love to hear what you think of it. I hope the pie ratio helps people out and simplifies pie making

Not sure, lol. I guess I never really thought about it. I hope you enjoyed the video and found it helpful

@@foodandcooking101 I did. Merci!

Welcome aboard. I certainly hope you find the channel useful. I am going down the road of educational content. I think a lot of people just give recipes, so I am trying to give sort of a youtube culinary school thing

You're welcome. Glad you found the video helpful

ya I have been keeping up on you as well. Your plating and creativity are on another level, I am doing basic stuff but the educational aspect is what I am going for. I still don't fully understand the difference between short form and regular videos when it comes to getting monetized. I know it's 1k sub and 4k hours, but how shorts factor in still confuses me. Keep up what you're doing for sure, you're a very gifted chef and you'll find a spot on the platform in no time