Ive been watching chef Tom since the beginning....I guess about 4-5 years now. I love the guy.....he could EASILY do an actual TV show. Him and chef John together would be the best.
i dont mean to be off topic but does someone know a tool to get back into an instagram account?? I was stupid forgot my password. I love any tips you can offer me
First time I made salsa, habanero peppers were involved. Later on the ex and me were getting down, no this is not why she is an ex, my fingers were somewhere down south. She started oooh and aaah loudly, I started thinking I am bringing the mojo heavy this evening until she says...."stop it burns!"
They actually use hot peppers in third would countries on woman that have committed adultery. They do a public stripping of them and put the peppers in the lady parts. Pretty barbaric.
Chef Tom is right. Why am i baking ziti tonight when i could/should be making fajitas constantly!!!! Came for the tips but subscribed for the life lessons 😂😂
Tom that was a great lesson,ran out and got the ingredients,making it tonight,couldn’t wait! Brother ,you need a tv show,but I’m very happy watching your magic on UA-cam!!🇨🇦👍👍
I have been in extreme Southern Alabama for my entire life. Southern fair is my very favorite, but Tex-Mex is a very close 2nd. I love everything that you did, I would not change anything. Thank you for this video. Have you ever considered trying to cook Southern Style Collard Greens????? When it comes to green vegetables, I feel that southern collards or even southern style turnips are very hard to beat. Southern Collards are typically just sliced into thin strips(1/4-3/8) and then they are just boiled in water until the desired doneness. The water that is used to boil them typically contains salt, and some type of cured pork that has been diced into very small pieces. Many people will also add some diced hot peppers to the water. In 'Bama, we prefer to top the drained and plated greens off with a sauce that consists of hot peppers that have been pickled in boiling vinegar(we call this "pepper sauce"). Personally, I prefer that the heat is added to the boiling water that cooks the greens, the addition of the "pepper sauce" adds an unnecessary amount of vinegar to the dish IMHO. For 2 years, I drove a truck that picked up produce in Salinas, CA, and the truck delivered produce to wherever in the U.S. that my boss sent me, usually it was to South Florida, but I also went to Jersey, NY, Ohio, I never knew. Anyways, I quickly discovered that different parts of the U.S. ate vastly different types of produce. We are all the same animal, we are different according to region and country, but we all are the same. I LOVE YOU ALL.
Just wanna say props to that tomato. I was in my 30’s before I found out there is a BIG difference between regular grocery store tomatoes and the others like heirloom and Cherokee.
When you put time and effort into a dish, take your first bite and say chill as can be "I'm happy".. those are the plates you hope for every time you cook
Hey Chef Tom, I've searched and searched and couldn't find any how-to's on making patty melts on your channel. There are many different ways of going about them, but would love to see how you would make a good ol' patty melt.
Being a Texican, Ive been making this dish for decades. Over that time you learn a little, like it or not. Every now and then Ill wind up with some meat that is just ornery and chewy no matter how you slice it. The game saving trick to make that meat chewable with your lips is to go ahead and slice it up and put it in a foil covered pan with any and all liquids and maybe a splash of suds and let it take a ride in the oven for 20 to 30 minutes. The result is a game changing meat texture and nobody really has to know something went wrong to start with.
You should make a contest where the winner/fan joins you for an episode. That would be awesome!!! (Since this was my idea I think I should be an automatic winner!!! 😆). A steak fajita does sound good but I’ve had brisket for 3 days, and steak last night. I need to mix it up a little bit more!
Love this video! Hey, Myself and some friends are doing a Cast Iron Campfire Cook off on August 1st. Any super recipes come to mind? Mostly meat based.
For anyone watching, @ 3:30 this is a very easy way to stab your hand with a very sharp knife. NEVER do this. Either scoop the whole avocado out and then dice it, or use a butter knife to dice it if you're going to be holding it in your hand. Slicing an avocado is basically like slicing through room-temperature butter, you *really* don't want that knife to slip through that not-so-resilient avocado skin.
AWESOME video bro....new to your page and I'm going to definitely try this exactly how you did it.....BUT NO CILANTRO!!! Lol. I understand everyone loves it and to be honest I wish I did too because it is on everything now in days....BUT I can't lol. ANYWAY great video and I look forward to many more videos from you to learn from. Thank you
Made it last night with your Fajita Bath Tres Chiles and it was awesome with a nice bite. When you use the concentrated marinades or brines, what do you do with it when you remove the meat? Do you reuse or throw them away ? I know with chicken it may not be a good idea.
I like to use a spoon to clean out the peppers of the pith and seeds. That looks fantastic and I will probably even make that this week. To answer your question of what have you been doing, you have been doing BBQ and as good as that looks it is not BBQ. I still like it and keep it up, thanks.
I have a bunch of round steaks in my freezer. Would that be cut of meat I could use for fajitas if sliced correctly? I know it’s a lean cut but with the price of beef I really want to use what I currently have.
Just a quick note: it has been proven over and over again that the only thing that is able to penetrate meat is salt. Anything else, due to the size of the molecules, stays at the surface of the meat (and burns during cooking). I'd rather only go for a good salt seasoning and add the "marinade" after the cooking.
Ive been watching chef Tom since the beginning....I guess about 4-5 years now. I love the guy.....he could EASILY do an actual TV show. Him and chef John together would be the best.
Quite a few chefs on YT with great personalities. Food truly brings happiness. 💯
"What have I been doing with my life, I should be making fajitas all the time" - Best line ever
That wasn't what he said. Try again =P.
@@Theorcman2008 constantly =all the time in my book
The moment he realises he should have opened a fajita bar lol
"I'm happy. What have I been doing with my life?" Perfect!!
don't forget he closed his eyes!
You beat me with your comment..haha
omg same. so funny
i dont mean to be off topic but does someone know a tool to get back into an instagram account??
I was stupid forgot my password. I love any tips you can offer me
@Timothy Kyler instablaster ;)
Yes! I've been waiting for this. 🤘 Tom, you and I need to get together and cook some Fajitas. Fantastic job buddy!👍🏼
You and Chef Brit are awesome. I have learned so much from the two of you. Thank you and lots of love.
Im here in Cali, and most here have never heard about skirt steak. Supporting you and what you do.
No kidding, my favorite channel. Quality, quality, quality.
Re: Serrano Peppers...You learn pretty quickly once you touch your eye...or 'something else' that it's not a great idea
I felt that.
First time I made salsa, habanero peppers were involved. Later on the ex and me were getting down, no this is not why she is an ex, my fingers were somewhere down south.
She started oooh and aaah loudly, I started thinking I am bringing the mojo heavy this evening until she says...."stop it burns!"
@@williamjeffersonclinton69 didn't happen
William Jefferson Clinton that’s what she said. 😂 😂 😂. Sorry I had to.
Ive made that mistake. Only takes one time to learn the lesson.
They actually use hot peppers in third would countries on woman that have committed adultery. They do a public stripping of them and put the peppers in the lady parts. Pretty barbaric.
Chef Tom is right. Why am i baking ziti tonight when i could/should be making fajitas constantly!!!! Came for the tips but subscribed for the life lessons 😂😂
Flavor jets activated. This is my reason for wanting to buy a Blackstone. Awesome vid, Chef Tom!
Chef Tom I never knew of a reason to visit Kansas until finding your channel.
"Hey everybody I am Chef Tom" the sound of BBQ wonderfulness about to happen!
Ready for the All Things BBQ cookbook. You guys are awesome
Another great cook by the best chef on you tube!
12:20 I've never seen you do that.. I couldn't imagine how good they are... nice job!
The one thing that impressed me the most in this video was that beautiful heirloom tomato. Wow!
Tom that was a great lesson,ran out and got the ingredients,making it tonight,couldn’t wait! Brother ,you need a tv show,but I’m very happy watching your magic on UA-cam!!🇨🇦👍👍
"I'm Happy... SO Happy" I love Chef Tom, this video makes me happy
I have been in extreme Southern Alabama for my entire life. Southern fair is my very favorite, but Tex-Mex is a very close 2nd. I love everything that you did, I would not change anything. Thank you for this video. Have you ever considered trying to cook Southern Style Collard Greens????? When it comes to green vegetables, I feel that southern collards or even southern style turnips are very hard to beat. Southern Collards are typically just sliced into thin strips(1/4-3/8) and then they are just boiled in water until the desired doneness. The water that is used to boil them typically contains salt, and some type of cured pork that has been diced into very small pieces. Many people will also add some diced hot peppers to the water. In 'Bama, we prefer to top the drained and plated greens off with a sauce that consists of hot peppers that have been pickled in boiling vinegar(we call this "pepper sauce"). Personally, I prefer that the heat is added to the boiling water that cooks the greens, the addition of the "pepper sauce" adds an unnecessary amount of vinegar to the dish IMHO. For 2 years, I drove a truck that picked up produce in Salinas, CA, and the truck delivered produce to wherever in the U.S. that my boss sent me, usually it was to South Florida, but I also went to Jersey, NY, Ohio, I never knew. Anyways, I quickly discovered that different parts of the U.S. ate vastly different types of produce. We are all the same animal, we are different according to region and country, but we all are the same. I LOVE YOU ALL.
Just wanna say props to that tomato. I was in my 30’s before I found out there is a BIG difference between regular grocery store tomatoes and the others like heirloom and Cherokee.
When you put time and effort into a dish, take your first bite and say chill as can be "I'm happy".. those are the plates you hope for every time you cook
Now I know what I'm cooking when I get my Blackstone going soon! Awesome, Tom!
That is great to hear! We love having folks cooking our recipes at home. Thanks for watching!
You're vids are awesome. Love seeing the passion..... Oh and also, I'm now hungry
I literally drooled watching this. fajitas are my favorite, and those looked awesome!!
Pure awesomeness. Love the use of the Chile oil
That blank look after the bite. 😂 I swear I felt that. 😂
Just bought a Blackstone! Will be making this - with steak and chicken!
Love that onion cutting technique! Game changer.
Living in South TX, fajitas are a definite staple. That marinade, though! I will definitely need to get some.
The next mouthwatering recipe- great job Chef Tom 👍👍👍
One of my all time favorite foods. Nice job.
The amount of spices he uses is utterly insane. But I love the idea. :)
Hey Chef Tom, I've searched and searched and couldn't find any how-to's on making patty melts on your channel. There are many different ways of going about them, but would love to see how you would make a good ol' patty melt.
Another one I need to try. Good thing I already bought the Sweetwater Fajita Brine Bath. Can’t wait to use it.
Dude I was looking for some fajita inspiration and your receipe seems legit. I'm going to try it tonight. Cheers
There's not another man I wish more that was my best friend then Chef Tom.
Chef Tom questions life’s choices after eating a fajita. Now that’s what I’m talking about. 😂
Great video, great recepy, and perfect ending...I should also make Fajitas every day 🥳
Thanks for watching!
Great video, thanks for posting !
Made these last night..OMG!! Bomb!!
Another awesome one Chef Tom!
Amazing recipe.
In the mood for fajitas this week too!
Being a Texican, Ive been making this dish for decades. Over that time you learn a little, like it or not. Every now and then Ill wind up with some meat that is just ornery and chewy no matter how you slice it. The game saving trick to make that meat chewable with your lips is to go ahead and slice it up and put it in a foil covered pan with any and all liquids and maybe a splash of suds and let it take a ride in the oven for 20 to 30 minutes. The result is a game changing meat texture and nobody really has to know something went wrong to start with.
Just made this. It is awesome!
Awesome, we love to hear success stories! Thanks for letting us know.
love your cooking videos!
stay safe, love from Israel :)
I would love to see a part 2 and 3 with shrimp and chicken or carnitas.
Chef Tom WOW! Great video and recipe! You have a very experienced shaking method and form. How did you establish this technique?
You know, that's the quick shake method :)! Get it done and into the bag. Thanks for watching!
You should make a contest where the winner/fan joins you for an episode. That would be awesome!!! (Since this was my idea I think I should be an automatic winner!!! 😆).
A steak fajita does sound good but I’ve had brisket for 3 days, and steak last night. I need to mix it up a little bit more!
Great job. Wish I had smelavision. All you need is a beer. Love the videos.
Love this video! Hey, Myself and some friends are doing a Cast Iron Campfire Cook off on August 1st. Any super recipes come to mind? Mostly meat based.
i'm buying a full order of fajitas from camino real tomorrow, bowl of cheese dip too. let's go.
that heirloom tomato looks good
OUTSTANDING!!!!!!!!!!!!!!!!!!
Now I've got to try this. Love the cool savory cream on top!
Damn that looked really really good
For anyone watching, @ 3:30 this is a very easy way to stab your hand with a very sharp knife. NEVER do this. Either scoop the whole avocado out and then dice it, or use a butter knife to dice it if you're going to be holding it in your hand.
Slicing an avocado is basically like slicing through room-temperature butter, you *really* don't want that knife to slip through that not-so-resilient avocado skin.
Good point. Also, it's easier to just to flip the knife and use the non-sharp side. Easier and you don need extra utensils.
Thank you! I love fajitas...
Where can you buy the tortillas
AWESOME video bro....new to your page and I'm going to definitely try this exactly how you did it.....BUT NO CILANTRO!!! Lol. I understand everyone loves it and to be honest I wish I did too because it is on everything now in days....BUT I can't lol. ANYWAY great video and I look forward to many more videos from you to learn from. Thank you
Excelente video solo falto decir que contiene el rub mexicano, se me antojaron esas fajitas con pico de gallo.
Made it last night with your Fajita Bath Tres Chiles and it was awesome with a nice bite. When you use the concentrated marinades or brines, what do you do with it when you remove the meat? Do you reuse or throw them away ? I know with chicken it may not be a good idea.
Outstanding recipe Sir. Would humbly like to submit a recipe request. I would love to see u do a beef meat pie on the grill.
Milk Steak
Yeah, would love to do this one but sadly I can't get the ingredients over the ocean to Slovenia.
Awesome 👌
the pit to avocado ratio on that avocado was very desirable.
Yup. Into it.
what knife is that? great videos!
I like to use a spoon to clean out the peppers of the pith and seeds. That looks fantastic and I will probably even make that this week. To answer your question of what have you been doing, you have been doing BBQ and as good as that looks it is not BBQ. I still like it and keep it up, thanks.
Very nice 😌
Love the videos but i rarely make them as there are so many rubs and marinades I can’t get where I am
Re: Peppers: I read somewhere it's not the seeds that give it extra heat, it's the pith. Mayhaps a video taste test you can do to find out?
Awesome job ! Your are one hell of a chief!
Chef Tom what knife would you recommend for a mid level home chef not beginner but not pro
I want your job!
You all are in Kansas?!
That looks gooood
Go to the 505 and look up Fajitas cooking along with real New Mexico cooking!
What knife are you using?
I made a mistake watching this before my first meal of the day
Steak Fajitas, it's what's for breakfast. Thanks for watching!
Damn I would’ve lovin to been at yours for the forth of July
GREAT recipe...
Bob Cooney
Salt Lake City Utah
Haven't used heirloom tomatoes before, are they all that gigantic?
Boom! indeed.
I have a bunch of round steaks in my freezer. Would that be cut of meat I could use for fajitas if sliced correctly? I know it’s a lean cut but with the price of beef I really want to use what I currently have.
It should still work. Fajitas is all about the seasoning really. Skirt steak is my favorite, but you have to use what you have.
I constantly sleep on fajits
Do you have a preference of either inside or outside skirt steak?
Isn’t guac pretty much just avocado added to pico?
More like pico added to avocado, but yeah.
Depends, I've met some monsters from New Jersey who put mayonnaise in their 'guac'
Looks great. How do you sharpen your knives?
delsurf71 On an electric sharpener. It does a great job.
@@bigdogsmoker whetstones work better.
Sharpening steel
Awesome man could you mail me a dozen🇨🇦🇨🇦♥️
Just a quick note: it has been proven over and over again that the only thing that is able to penetrate meat is salt. Anything else, due to the size of the molecules, stays at the surface of the meat (and burns during cooking). I'd rather only go for a good salt seasoning and add the "marinade" after the cooking.
Oh snap. Only Oklahoma and Kansas people know about Braums 😜
And Missouri
Bomb!!!
Wow!!
That avocado has the smallest seed ive ever seen in it lmao
Listen, I just made these and am currently enjoying them. OMG! How am I just now finding out about chili infused oil?? Thanks for a delicious recipe!
Or something else Tom? We’ve all been there.
hahaha he said if you think cilantro tastes like soap haha
Yeah 😋👍🏾
Interesting, when I first cilantro it tasted like soap but the tacos were so good I've grown to love it.