Sunny, if you injured your thumb ignore this message but if the dark spot under your nail just appeared, pls get it checked out because it could be a melanoma. Greetings from a German health professional.
@@Dokutah Can I ask you a nail question? I noticed what you said and have been really struggling/ wondering with what's going on with my nails lately...DM me if this isn't too weird.
I have hated refrigerators ever since Punky Brewster's friend got trapped inside one and nearly died and this channel is the only place that lets me live out my revenge fantasies so regularly
fun fact -- in German, essen can be used as the verb 'to eat' but also as the noun 'food'. Essen Essen means 'to eat food' or 'to eat a meal'. Essen Rezepte is best translated as 'Food Recipes' (or possibly Meal Recipes)
@@thatdudecancook im german and ive never seen these words used this way. the translation he gave is correct, but it still sounds very strange since the word "Rezepte" already heavily implies food in german. my guess is that whoever created this channel isnt a native german speaker
@@MJ-uu3th It's a new series. He's posted around 200 videos over more than 3 years. This is his latest series from maybe a month ago. That makes it new.
Here's one for you. Get some ground chicken and cook up some bacon. Cook the bacon until it's extra, extra, brittle crispy (cook on a Foreman, or in a microwave with lots of paper towels to soak up the grease, you want to dry it out not keep it sitting in the juice), bust it into powder, and mix it with the chicken, then let it set for a bit to let the dry bacon reabsorb some of that moisture. If necessary add bread crumbs, crumbled crackers, or even a bit of flour or corn starch until it's a consistency where you can cleanly transfer a patty onto a frying pan. Fry those until they're done, then serve it up on a garlic toasted sourdough bun with a couple extra strips of bacon, fresh lettuce of your choice, the juiciest tomato and white onion you can find, and a slice of provolone to glue the bacon to the patty before bunning it up. If the patty is too juicy because you used an irresponsibly awesome amount of butter with frequent bastings that amounted to a bukkake, you can protect the bottom bun from premature sloppage with a second slice of provolone or a piece of lettuce if you suddenly switched gears and suck now. Serve with a side of buttermilk ranch dressing. Alfalfa sprouts add a certain je ne sais quoi if you like them, and straight prepared horseradish adds a complimentary kick if you're into that. Fresh dill compliments, dill pickles are kryptonite to the saggy-daddy-bags. And I love hot sauce but it strangely loses something with capsaicin-based spice in my opinion. Sort of like how dill is good, dill pickles are not. I've been told by multiple sources that this strongly resembles this menu item on that restaurant's menu, and I'm sure it does. It's fucking delicious, I'm sure I'm not the only one to think so.
I love this series. I’m an ex pro chef too, these tik tok recipes look terrible. But we live in a world where the quality of food vs millions of views are completely separate metrics. Generating views and making a great meal are very different endeavours.
pro chefs on youtube are like italians saying making tomato sauce is the most complicated thing in the world, i get it you have experience, we all know that, but at some point in your career you forget about the simplicity needed for most people to actually be able to cook something and make it taste good, most of the time pro chefs in youtube add so many steps to simple things that the recipe ends up being 90% overdone stuff that maybe improve the final product just by the smallest of fractions, its just not worth it, and the day you understand that is the day you will understand why those videos have 8 million views, same reason why youtubers like Guga are succesful.
In the old, old MRE's, we had a main dish called Chicken Loaf, and there was also the Ham and Chicken Loaf aka ham and choke loaf. That is exactly what I'm having flashbacks about rt now - 1980s Gen1 MRE Choke Loaf. Thanks for fact checking , I watch her channel, but I LOVE yours!
I’ve done something similar to create a keto pizza crust that was actually surprisingly tasty. But I don’t freeze and grate the chicken, I throw it in a food processor and shred it up after it’s cooked. No potatoes of course, just chicken, cheese, and a little almond flour.
Yeah quite sure in her videos the person only did some shots showing it being grated but did most of the work off screen.. But I would have gone the way you did and just toss it in a food processor... Or lacking one of those just finely chop it.
Shortcut for grating the chicken. If you have a food processor with a grater blade, slice your chicken into strips then feed then through the processor’s grater. It will be faster. Much faster. You can do the potato and cheese that way, too. Or, easier still, buy ground chicken.
The best chopped onion video ever was from Chef Jean Pierre. It was the only time someone explained that you don't have to make a horizontal cut in the onion to get the same finely chopped results I'm also a fan of "Essen Rezepte."
@malice5121 Anyone who watched the ONYO video immediately had at least 10 points added to their IQ score. Chef Jean Pierre is the most entertaining Chef I've ever seen. He captures your attention and holds it.
onions are already segmented so you don't have to make the horizontal cuts if you're chopping it or dicing it, but if you want minced onion there's no getting around those extra cuts.
@@butre. Anyone considering the minced option should consider shredding the onion on a grater. I always have my honing steel on hand for anything up to and including finely chopped.
@@patrickmusson4571 depends on what you're doing with it. might just be that my grater isn't very good but I find that it tends to tear the cell walls instead of cut them. that certainly has it's uses though, it's a great way to tenderize cheap but flavorful cuts of beef for something like a steak sandwich, and grated is absolutely fine in sauces and stews. if the goal is to serve raw onion it's not a great option though, and I do like a good pile of raw minced onion on hamburgers
@@butre. Hamburgers are my absolute favorite to use grated onion on. I sometimes I grate thick Polish pickle and mix it with the grated onion, rather than sliced pickle.
On these videos you're doing, if they get less than an 8.5 / 10 I'd love to see the video you'd do where you take the recipe and make the changes you're suggesting through the video!! So the original creator gets recognition, but we can see an elevated variation of that recipe!!!
Your content is top notch, the information in your videos are delivered in a very caring an heartfelt way. No ego here, just genuine passion for cooking. May your channel grow from strength to strength 💪
This is a cool series. It would be nice to see you do things your way after recreating the original. You can improve it and talk about the more pro-chef reasons for why you're changing some aspect of the process or recipe. Kinda like the mythbusters..first they try the myth as it was defined, then they do things their way.
Lmao love how this series is social media vs. Reality. Its very accurate to me trying weird recipes. Looks so easy but ends up being a big mess and not even that good
The amount of views on these weird cooking channels is suspect! Except forSophie.... everything about her videos is just perfection. The ingredient quality, the camera quality, the editing, her perfect hands and nails, her cute outfits, her designer jewelry (which gets more expensive as she makes money....), the children playing in the background. It's all just so satisfying to watch!
My nephew and nieces LOVED this recipe. I did use a tea towel to remove as much liquid as I could from the potatoes, and added some chicken spiedie to replace that extra liquid I removed. Now I fear I'm gonna have hand brain freeze fairly often.
I loved the Sgt Gilbert explanation!! I’ve been following for a couple of years now and that plus the fridge attacks are a staple lol. My son was too little when I found your channel, but now he watches your videos with me and loves, even requests, the Sgt. Gilbert content and laughs hysterically at the fridge assaults lol. I’m super glad you see the value in these things as a creator and thanks for what you do, my man 🤝🏼 great vid as always
I definitely would try this but only with your adaptations, including either buying ground chicken, or tossing it in the food processor. I like being able to use my hands and they don't like frozen stuff. I love all of the subtle and not so subtle humor here 😄
here is the reason why its popular. here are all the dishes needed a bowl, a pan, a lid, a plate, a grater, maybe a knife+ cutting board if you are using fresh parsley (none if you are using a shaker). you can feed a ton of people with it and not have tons of dishes to clean.
The flipping the tortilla remind of me of a spanish tortilla technique. I reckon this would work fine with fresh ground chicken/turkey at the meat section. She might have used legit Kroger frozen chicken breasts since she goes for very accessible economical recipes. I don't think you were meant to freeze your Good Chop chicken breasts and grate it haha. At that point maybe you could have just processed the chicken breast while it was already thawed xD I think maybe actually going for a spanish tortilla would be awesome. Like legit frying the chicken breast thinly-sliced with potatoes and onions and then mix it with way more egg to produce like that tortilla custard texture.
That looks very interesting. I might try this.. The only thing I would change would be to use a food processor with a grating blade for everything. I personally think is a really grate idea! 😊
Funny thing is I came across Sofi channel when I found this channel last week when looking for "Steak Oscar". I subscribed here though after watching the thatdudecancook make it....too funny I clicked on that exact chicken grating video. Sofi has it going on (I think it must be her hands)...just look at the amount of subscribers (4.3 Million) she has gotten in just 2.5 yrs....She is definitely raking in some YT $$
I think the best sauce depends on what you're eating alongside the patty. Maybe you want a super cheesy thing with some veggies you can also dip in/drizzle the sauce over and do a bechemel, or maybe something herbaceous and lighter to go with a salad, or just toss some mayo or ranch on it and put it on a bun with lettuce and tomato. It seems like a very versatile addition to a plate, just being mainly potato and chicken.
Sounds a bit snobby. I think the appropriate addition to any meal is beer. And I'm not talking about some IPA that was handcrafted in the basement of a nun who left the parish to pursue her dreams of handcrafting beer. I'm talking about Budweiser. Or Miller light. Or maybe Dos Equis if you're feeling a bit extravagant. And if you REALLY still need some sauce for this thing, just put some fucking Frank's Red Hot on there. I put that shit on everything.
I can't speak for the recipe in this video, but I've used the cheese grater trick with chicken and beef to good effect. I used it to make subs, similar to cheesesteaks/chicken cheese steaks.
Actually in my experience the best way to make ground anything without a meat grinder is to first slice it raw into strips which you freeze separately (won't take long if they're thin), then dice them to smithereens with an ulu. An ulu is an Inuit tool that's basically a curved axe head you hold in your palm, and it's especially effective at cutting frozen meat. You can cut meat in perfect angles with that thing, which you can then chop into smaller and smaller chunks by simply rocking the blade back and forth over the frozen meat while adjusting the angle. Because you're safely using your body weight while pressing down, you'll cut through frozen meat like it's made of stiff butter and it won't take long until you've got a pile of meaty frozen gravel on your hands. Once it thaws, you've got "ground" meat. Some meats slice better at near-thawed temps, others at deeply frozen, so err on the side of deeply frozen and if it's too firm just let it warm up a bit. Worst case scenario you can use the ulu on thawed meat, especially if you freshly sharpen it, it is just less likely to make a fully clean cut when thawed, leaving pieces partially connected.
I’m new to this channel, Sonny, but I just loved you! You are hysterical! So now I’ve seen 3 and look forward to some more laughs. A little comedy with the cooking is a great combo. And I’ve seen a few of Sophie’s too… I wouldn’t ever make this one. It doesn’t look appealing. There’s too many other better things to make.
2nd vid watched. Subscribed. Pro chef transitioning to the home cook world so critical but coming from a place with love. The knowledge is always appreciated but like with any UA-camr stay for the personality. 🙏🏾🤙🏾🤟🏾
4:58 If this clip doesn't become a gif attachment, to convey an emotion, for standard text messaging, I'm going to start questioning NASA's $64 million dollar daily budget!🤣
You want the starch in the potatoes, helps hold the stuff together. I would top it with chicken gravy or sour cream. And yeah, smaller portions would be better than cutting it up like pizza.
9:50 lol 😂 most people don’t unless they are a chef haha I’ve been out the restaurant game 2 years and I can still eat piping hot food and other people are always like how can you eat that right now it’s super hot haha and it’s like if your not an “actual” chef or someone who’s been in the restaurant game for awhile you won’t be able to eat hot food, I can still pull things out of the oven with no towel or oven mitt as long as it’s like not over 350 degrees or super heavy lol
Milton here from North Carolina, some of these posts are as you know from people with little. Lived and worked over seas. They do the best they can, try not to beat them up to much
Use code THATDUDE120 to get $120 off across your first 4 boxes of Good Chop at bit.ly/3ZvLBNV!
OMG You're Crazy!!! But Love your Channel!!!
Sunny, if you injured your thumb ignore this message but if the dark spot under your nail just appeared, pls get it checked out because it could be a melanoma.
Greetings from a German health professional.
Regrow your hair
@@Dokutah Can I ask you a nail question? I noticed what you said and have been really struggling/ wondering with what's going on with my nails lately...DM me if this isn't too weird.
promo code doesn't work?
As an adult: I come to this channel for Sgt. Gilbert. I stay for the fridge hits. The recipes are just bonus.
😅
Wait... there are recipes?
I really need to start paying attention.
My 5 year old yells "Look out, Sergeant Gilbert!" every time he comes out because of one time he got dropped and broke.
@@jimbobjones9330 hahaha I literally came here to say this.
I have hated refrigerators ever since Punky Brewster's friend got trapped inside one and nearly died and this channel is the only place that lets me live out my revenge fantasies so regularly
Grating up frozen chicken breast might just be my least favorite kitchen task ever....
Looks pretty fun for me lol
Sounds kinda gross.
Essen means both eat and food when used as a noun, so the correct translation is more likely "food recipes" than "eat recipes".
Why so weak?
I don’t see a link for your temperature thermometer… There are only like a million of them on Amazon… You got a recommendation? 🤷🏽♀️👍🏽
fun fact -- in German, essen can be used as the verb 'to eat' but also as the noun 'food'. Essen Essen means 'to eat food' or 'to eat a meal'. Essen Rezepte is best translated as 'Food Recipes' (or possibly Meal Recipes)
Dein erklärenden Fähigkeiten sind großartig Kamerad
Thanks! I got a little confused
@@thatdudecancook well, that’s the whole idea of our language from an outside perspective 😂
@@thatdudecancook im german and ive never seen these words used this way. the translation he gave is correct, but it still sounds very strange since the word "Rezepte" already heavily implies food in german. my guess is that whoever created this channel isnt a native german speaker
@@Mi-ht2co I was wondering this. I only studied German and it seemed a little strange to me...
Marcus: "stop staring at me"
😂😂
Great idea for a new series!
its not new this is like the 4th episode lol
@@MJ-uu3th It's a new series. He's posted around 200 videos over more than 3 years. This is his latest series from maybe a month ago. That makes it new.
@@MJ-uu3th you’re proof people will argue about literally anything. Maybe go to facebook lol.
@@Stanimus Where did I argue? I said that so youd know theirs other episodes lol. If I wanted to argue I wouldve responded to the other guy
Dope series Sonny!
DECENT
i like your videos too pretty neat to see you in the comments hi how you doing
My six pack is non existent but I follow all of your recipes 😢
Thanks homie!
Get a job
I would do these as patties for sandwiches. Maybe with a dill/ranch dressing and some lettuce/tomato on a toasted bun.
Here's one for you. Get some ground chicken and cook up some bacon. Cook the bacon until it's extra, extra, brittle crispy (cook on a Foreman, or in a microwave with lots of paper towels to soak up the grease, you want to dry it out not keep it sitting in the juice), bust it into powder, and mix it with the chicken, then let it set for a bit to let the dry bacon reabsorb some of that moisture. If necessary add bread crumbs, crumbled crackers, or even a bit of flour or corn starch until it's a consistency where you can cleanly transfer a patty onto a frying pan. Fry those until they're done, then serve it up on a garlic toasted sourdough bun with a couple extra strips of bacon, fresh lettuce of your choice, the juiciest tomato and white onion you can find, and a slice of provolone to glue the bacon to the patty before bunning it up. If the patty is too juicy because you used an irresponsibly awesome amount of butter with frequent bastings that amounted to a bukkake, you can protect the bottom bun from premature sloppage with a second slice of provolone or a piece of lettuce if you suddenly switched gears and suck now. Serve with a side of buttermilk ranch dressing. Alfalfa sprouts add a certain je ne sais quoi if you like them, and straight prepared horseradish adds a complimentary kick if you're into that. Fresh dill compliments, dill pickles are kryptonite to the saggy-daddy-bags. And I love hot sauce but it strangely loses something with capsaicin-based spice in my opinion. Sort of like how dill is good, dill pickles are not.
I've been told by multiple sources that this strongly resembles this menu item on that restaurant's menu, and I'm sure it does. It's fucking delicious, I'm sure I'm not the only one to think so.
I love this series. I’m an ex pro chef too, these tik tok recipes look terrible. But we live in a world where the quality of food vs millions of views are completely separate metrics. Generating views and making a great meal are very different endeavours.
pro chefs on youtube are like italians saying making tomato sauce is the most complicated thing in the world, i get it you have experience, we all know that, but at some point in your career you forget about the simplicity needed for most people to actually be able to cook something and make it taste good, most of the time pro chefs in youtube add so many steps to simple things that the recipe ends up being 90% overdone stuff that maybe improve the final product just by the smallest of fractions, its just not worth it, and the day you understand that is the day you will understand why those videos have 8 million views, same reason why youtubers like Guga are succesful.
I will not tolerate Sgt. Gilbert slander
LOLLLLLL I just busted out laughing when he did the "Calm" towel thing..
8:25
Do you think a food processor shred would work? No way am I grating frozen chicken. Ever. Thanks for crash testing that silliness for us. 😜
It probably accomplishes the exact same and it'll be safer
8:28 I loved that calm towel thingy
In the old, old MRE's, we had a main dish called Chicken Loaf, and there was also the Ham and Chicken Loaf aka ham and choke loaf. That is exactly what I'm having flashbacks about rt now - 1980s Gen1 MRE Choke Loaf.
Thanks for fact checking , I watch her channel, but I LOVE yours!
Now this time he was way more hilarious 🤣 with that Fridge😵🥴
The frame where you can see the eggshell falling into the bowl from your one-handed egg crack had me rolling. 🤣🤣
I’ve done something similar to create a keto pizza crust that was actually surprisingly tasty. But I don’t freeze and grate the chicken, I throw it in a food processor and shred it up after it’s cooked. No potatoes of course, just chicken, cheese, and a little almond flour.
Yeah quite sure in her videos the person only did some shots showing it being grated but did most of the work off screen.. But I would have gone the way you did and just toss it in a food processor... Or lacking one of those just finely chop it.
Watching this man devolve into madness has been the highlight of Cooking with Sonny. I love this weirdo.
i feel like he devolved and then chilled out a bit. i like his on cam personality now, before i thought it a bit forced
I can't say I'll be making this recipe, but I can say that this is one of your funniest vids yet
Shortcut for grating the chicken. If you have a food processor with a grater blade, slice your chicken into strips then feed then through the processor’s grater. It will be faster. Much faster. You can do the potato and cheese that way, too. Or, easier still, buy ground chicken.
The best chopped onion video ever was from Chef Jean Pierre. It was the only time someone explained that you don't have to make a horizontal cut in the onion to get the same finely chopped results I'm also a fan of "Essen Rezepte."
@malice5121 Anyone who watched the ONYO video immediately had at least 10 points added to their IQ score. Chef Jean Pierre is the most entertaining Chef I've ever seen. He captures your attention and holds it.
onions are already segmented so you don't have to make the horizontal cuts if you're chopping it or dicing it, but if you want minced onion there's no getting around those extra cuts.
@@butre. Anyone considering the minced option should consider shredding the onion on a grater. I always have my honing steel on hand for anything up to and including finely chopped.
@@patrickmusson4571 depends on what you're doing with it. might just be that my grater isn't very good but I find that it tends to tear the cell walls instead of cut them. that certainly has it's uses though, it's a great way to tenderize cheap but flavorful cuts of beef for something like a steak sandwich, and grated is absolutely fine in sauces and stews. if the goal is to serve raw onion it's not a great option though, and I do like a good pile of raw minced onion on hamburgers
@@butre. Hamburgers are my absolute favorite to use grated onion on. I sometimes I grate thick Polish pickle and mix it with the grated onion, rather than sliced pickle.
This is the reason I love the grater attachment on my food processor.
On these videos you're doing, if they get less than an 8.5 / 10 I'd love to see the video you'd do where you take the recipe and make the changes you're suggesting through the video!! So the original creator gets recognition, but we can see an elevated variation of that recipe!!!
That would be an awesome variation.
Your content is top notch, the information in your videos are delivered in a very caring an heartfelt way. No ego here, just genuine passion for cooking. May your channel grow from strength to strength 💪
LOL the part with the towel!! 😂😂 I can never get enough of Sonny!
Lmfao I died laughing. Didn't see it coming xD.
adults love sgt. gilbert the sentient pepper too.
Bro this video was hilarious, like the new style 💪🍴
I gotta say, I had a few laugh out loud moments and really enjoyed the mildly chaotic energy in this one
this might be the funniest video you have done. humour was on point in this one
"I can do the one hand egg crack...it's not that hard." Proceeds to get egg shell in the bowl 😂😂
i saw that too lol
This is a cool series. It would be nice to see you do things your way after recreating the original. You can improve it and talk about the more pro-chef reasons for why you're changing some aspect of the process or recipe. Kinda like the mythbusters..first they try the myth as it was defined, then they do things their way.
I really needed that hearty laugh that you elicited with your psycho look while squeezing the potatoes… damn that was hilarious!!!!
Lmao love how this series is social media vs. Reality. Its very accurate to me trying weird recipes. Looks so easy but ends up being a big mess and not even that good
That's speaks more to your ability than anything else
The amount of views on these weird cooking channels is suspect! Except forSophie.... everything about her videos is just perfection. The ingredient quality, the camera quality, the editing, her perfect hands and nails, her cute outfits, her designer jewelry (which gets more expensive as she makes money....), the children playing in the background. It's all just so satisfying to watch!
My nephew and nieces LOVED this recipe. I did use a tea towel to remove as much liquid as I could from the potatoes, and added some chicken spiedie to replace that extra liquid I removed. Now I fear I'm gonna have hand brain freeze fairly often.
Just buy a meat grinder
I loved the Sgt Gilbert explanation!! I’ve been following for a couple of years now and that plus the fridge attacks are a staple lol. My son was too little when I found your channel, but now he watches your videos with me and loves, even requests, the Sgt. Gilbert content and laughs hysterically at the fridge assaults lol. I’m super glad you see the value in these things as a creator and thanks for what you do, my man 🤝🏼 great vid as always
I love this new series. Can't wait to see where it goes 😊
I definitely would try this but only with your adaptations, including either buying ground chicken, or tossing it in the food processor. I like being able to use my hands and they don't like frozen stuff. I love all of the subtle and not so subtle humor here 😄
I love you man, another great contribution to the vast edifice of home cooking ❤
here is the reason why its popular.
here are all the dishes needed
a bowl, a pan, a lid, a plate, a grater, maybe a knife+ cutting board if you are using fresh parsley (none if you are using a shaker). you can feed a ton of people with it and not have tons of dishes to clean.
The flipping the tortilla remind of me of a spanish tortilla technique. I reckon this would work fine with fresh ground chicken/turkey at the meat section. She might have used legit Kroger frozen chicken breasts since she goes for very accessible economical recipes. I don't think you were meant to freeze your Good Chop chicken breasts and grate it haha. At that point maybe you could have just processed the chicken breast while it was already thawed xD
I think maybe actually going for a spanish tortilla would be awesome. Like legit frying the chicken breast thinly-sliced with potatoes and onions and then mix it with way more egg to produce like that tortilla custard texture.
Love the Typhur thermometer. I would definitely make this again but use half the salt. The Marmite is amazing!
That looks very interesting.
I might try this..
The only thing I would change would be to use a food processor with a grating blade for everything.
I personally think is a really grate idea! 😊
Booooo! Boooo, I say!
(Yeah, you get an upvote. But booooooo!)
8:29 *”This is why I fuck with you, THE LONG WAY!!!!~”* 😂😂😂😂👍🏽💯🔥🔥🔥💯💯👍🏽
9:32-33 *”The very moment that he took a bite …*
The Refrigerator: *”I’m about to get my Ass beat, am I!?”*
Would love to see you make your version even if not the whole process , to see if your improvements really worked.
The metal music while you were being tortured grating the frozen chicken was gold, lol.
Funny thing is I came across Sofi channel when I found this channel last week when looking for "Steak Oscar". I subscribed here though after watching the thatdudecancook make it....too funny I clicked on that exact chicken grating video. Sofi has it going on (I think it must be her hands)...just look at the amount of subscribers (4.3 Million) she has gotten in just 2.5 yrs....She is definitely raking in some YT $$
Duuuuuude!!! The towel slap scene had me laughing so hard I nearly shit my pants! Love your channel f that fridge!!!!
I think the best sauce depends on what you're eating alongside the patty. Maybe you want a super cheesy thing with some veggies you can also dip in/drizzle the sauce over and do a bechemel, or maybe something herbaceous and lighter to go with a salad, or just toss some mayo or ranch on it and put it on a bun with lettuce and tomato. It seems like a very versatile addition to a plate, just being mainly potato and chicken.
Sounds a bit snobby. I think the appropriate addition to any meal is beer. And I'm not talking about some IPA that was handcrafted in the basement of a nun who left the parish to pursue her dreams of handcrafting beer. I'm talking about Budweiser. Or Miller light. Or maybe Dos Equis if you're feeling a bit extravagant. And if you REALLY still need some sauce for this thing, just put some fucking Frank's Red Hot on there. I put that shit on everything.
There is so much shade in this video and it's hilarious
Yes!!! My 4 yr old daughter LOVES when I show her "Sergeant Gilbert" 😂
SGT Gilbert is a staple of this channel. I really enjoy the amount of enthusiasm you have from when you first started.
At 5 min. I had actual tears. That look after "stop looking at me" 😂
05:02 Oh yes, you definitely seem like a sane and approachable fellow hahaha
Stg. Gilbert will never be stupid!!! May he live forever! Love your recipes, humor, techniques, and content! Keep up the great work!
8:29 - Dumbuldore tapped calmly
This is a great series. Episode was funny as heck.
Had the same thought about ground chicken. And definitely more seasoning.
That AC had that parsley falling at an angle, huh? 😂 9:14
Ha. I have seen this rezepte channel and yea some of the recipes are neat and simple. One thing I noticed is they all have grated cheeze.
"Is her oven a lightbulb?"🤣🤣🤣
3:24-3:31 foo u had me dying 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I can't speak for the recipe in this video, but I've used the cheese grater trick with chicken and beef to good effect. I used it to make subs, similar to cheesesteaks/chicken cheese steaks.
“Stop looking at me.”
I literally laughed out loud.
Dude, you need more Cow Bells!!! LOL
Actually in my experience the best way to make ground anything without a meat grinder is to first slice it raw into strips which you freeze separately (won't take long if they're thin), then dice them to smithereens with an ulu. An ulu is an Inuit tool that's basically a curved axe head you hold in your palm, and it's especially effective at cutting frozen meat. You can cut meat in perfect angles with that thing, which you can then chop into smaller and smaller chunks by simply rocking the blade back and forth over the frozen meat while adjusting the angle. Because you're safely using your body weight while pressing down, you'll cut through frozen meat like it's made of stiff butter and it won't take long until you've got a pile of meaty frozen gravel on your hands. Once it thaws, you've got "ground" meat. Some meats slice better at near-thawed temps, others at deeply frozen, so err on the side of deeply frozen and if it's too firm just let it warm up a bit. Worst case scenario you can use the ulu on thawed meat, especially if you freshly sharpen it, it is just less likely to make a fully clean cut when thawed, leaving pieces partially connected.
Wish I knew this when I was hacking pork for cha lua
Lol that squeezing of the potatoes has a good laughter
In Germany it`s common to make them without the chicken :D My Grandma made them smaller and served them with fresh salmon and creme fraiche! Delicious
I’m new to this channel, Sonny, but I just loved you! You are hysterical! So now I’ve seen 3 and look forward to some more laughs. A little comedy with the cooking is a great combo.
And I’ve seen a few of Sophie’s too… I wouldn’t ever make this one. It doesn’t look appealing. There’s too many other better things to make.
2nd vid watched. Subscribed. Pro chef transitioning to the home cook world so critical but coming from a place with love. The knowledge is always appreciated but like with any UA-camr stay for the personality. 🙏🏾🤙🏾🤟🏾
"Essen Rezepte" is translated to "Food Recipes". Greetings from Germany 👍 🍻
4:58 If this clip doesn't become a gif attachment, to convey an emotion, for standard text messaging, I'm going to start questioning NASA's $64 million dollar daily budget!🤣
Not laughed at (with) one of your videos so much for ages. Grating that chicken looked like an excellent way to shave your knuckles 😂
I love the cusssing after talking about the kids you rock man. GO AUSTIN BY THE WAY! Hope to see you around sometime love your content
I love the energy of this video and seeing the real sonny!!! I am so happy your an English guy!!!!
The cucumber tomato salad with thin sliced sweet onion with a vinegarett sounds good
5:16 EGGSHELL ALERT STICK TO 2 HANDS BUDDY 🤣🤣
8:30 reenacting the blanket party on Private Pyle in "Full Metal Jacket"
It's made from chicken. It's a mature omelet! Lmao
You make me laugh so much !!!
Say hello to Sargent Gilbert and "The Fridge" 🤕
You want the starch in the potatoes, helps hold the stuff together. I would top it with chicken gravy or sour cream. And yeah, smaller portions would be better than cutting it up like pizza.
“Ohh sergeant Gilbert, your so stupid, your so stupid” idk why but that cracked me up lmao
"Is her oven a light bulb?" 😂
4:58 for those looking for “out of context” clips 😂😂
My new favorite UA-cam chef 😂 your hilarious I subscribed ❤
A little kid and his mom are watching this and enjoying it so FU* beeeeeeeeeeeep** 😂😂😂😂
"Say it how you say it!" lol reminds me of "WE'RE ALL SAYING MALK!"
ROFL when he makes eye contact squeezing the potatoes I died
You could do a Part II for each recipe in this series: 'Sonny's Take'
Man you are ROCKing the new look man. I swear.
I have to say, it's the middle of the night and I've been laughing out loud and hoping I haven't awakened neighbors. Great schtick.
I have to agree with your ideas on this dish! Good eats as always thou!
Subbed when you started randomly beating the shit out of the pan with a towel for no apparent reason. Well done. 😂
I can't unsee that bit of eggshell falling into the bowl underneath the potato
I love that you’re looking at these.. they are so prominent.
9:50 lol 😂 most people don’t unless they are a chef haha I’ve been out the restaurant game 2 years and I can still eat piping hot food and other people are always like how can you eat that right now it’s super hot haha and it’s like if your not an “actual” chef or someone who’s been in the restaurant game for awhile you won’t be able to eat hot food, I can still pull things out of the oven with no towel or oven mitt as long as it’s like not over 350 degrees or super heavy lol
what is the purpose for rinsing potatoes besides getting rid of extra starch? Will it cook better? brown better? or simply less starch
His goofy personality makes these videos fun to watch
Milton here from North Carolina, some of these posts are as you know from people with little. Lived and worked over seas. They do the best they can, try not to beat them up to much
Brother that towel bit went on for just the right amount of time. I’m crying lmao