There's been some chat on Discord about whether Popcorn Steak would work in the air fryer too, what do you think? Check out more cookbook corner videos here: ua-cam.com/play/PLfItiEY3o1msDvL5pLLcDdmF9NA563vbA.html
"Seasoned Salt" is common in American grocery stores. It's mostly finely-ground salt, a bit of white sugar, and a little paprika, turmeric, onion powder and garlic powder.
As for re-using the marinade, you can indeed heat it up to boiling for a minute or so and use it for something else, like a glaze on a barbecue, or made into a sauce of some kind, or just used as an ingredient in some other form... :)
You need to treat it like cooked meat - meaning only keep it for a day or 2 (refrigerated). But the sauce you make without the meat having been in it you could keep it for 2 weeks or so
♪♪♪ She's the kinda G the little homies wanna be like, in the kitchen with her dad makin' UA-cam vids right. Been cookin' all her life. With her dad in Chloe's Paradise. Keeps cooking all her life, with her dad in Chloe's paradise.
When I dredge things in flour, I either use a big zip lock bag or a container with a lid. Put the flour and spices in, seal it up, and shake to mix then add whatever I'm dredging. Lid on or seal bag then shake.
Lawry's Seasoned Salt- Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor. As for the other question about a bag, herb looking item is 1/2 gram, I think other products come in different amounts. And no I didn’t know this! I looked it up.
I have no idea when or how he came up with it, but one of my dad's "signature" things he makes is something like this: steak nuggets. basically round steak cut into bite sized pieces, breaded in egg and crushed saltine crackers, and pan fried. my sister asks for it almost every year for her birthday, and it's so simple but so delicious.
Love seeing Chloe again and Pheobe (not sure that is spelled right) did a so well with the cup. I will try making this with some modifications since I don't like ketchup or mustard.
Just ordered the book second hand for £2.77 delivered for a very good copy. Over £11 new direct from Amazon. No brainer there. Cracking review. Keep it up.
for the marinade, just keep it refrigerated and it should be fine for a few days. if you want to keep it longer, as long as it is considered acidic you could water bath can it, which pretty much anyone with a cooking device and big enough pot to place the lidded jar in and cover with water can do. Look up University of Georgia agriculture extension’s recommendations for water and pressure canning, the latter of which you do need a special type of pressure canner. If it’s not acidic enough, then it has to be pressure canned (a pressure canner is different than a pressure cooker, never mistake the two).
I was looking for someone to NOT follow microbial best practices. I am pleasantly surprised. I wish I could "gold" the comment or something to get this pushed up over the inevitable bad advice. Time, temperature, pH, and what it's touched are factors to watch out for. For the C enjoyers, if you can keep it out of 15 to 60 C that's best. Between that range is the optimal reproduction rate of many pathogenic organisms for most food types. Yes, pH matters, but I've seen too many people just assume that it's some magic formula. It's a rule of thumb not a natural law. Disease can be caused either by the organism, or their waste. So contrary to TikTok foodborne illness can be fungal, bacterial, viral, parasitic or chemical in nature. If the organism grows, produces waste and then you kill it, it's still risky. So Cajun up here gave best practices. If it touches the meat or air, keep it cool. If you can keep it cool, and then can it properly yeah that will last the longest. More acidic pHs will give you time, but don't think of it as a magic talisman. Trivia: When the father of epidemiology was studying deaths in the UK and figuring out disease models his team discovered that children's death due to drinking unpasteurized milk outnumbered everything else combined in the morgue. Because the UK hadn't adopted pasteurization as best practices yet because ... that was a French thing. Industry was using a compound that covered up the taste and smell and killed the microbe...but it left the toxic compounds the microbe produced in the milk. QED...death by milk. Remember, nature wants you and your children dead and doesn't care. Happy eating, don't die.
@@GauldameThe disease was bovine tuberculosis! Take spoiled milk, add Borox until it reaches a neutral pH, and it'll taste better. Real double whammy situation!
Seasoned salt/seasoning salt is a common American all purpose seasoning mix containing salt garlic onion and sugar usually. Lowery's and McCormick make good versions of it^^
Coolio's marinade swerves close to my Magic Mud Marinade, which I came up with back in 2006. Ingredients are simple, and the recipe is in ratio form - you could use a coffee mug as your unit of measure and it would still turn out the same. 2 parts balsamic vinegar 2 parts milk (yes, you're making balsamic buttermilk) 1 part spicy brown mustard 1 part lemon juice 1 part bourbon or other booze (red wine works especially nice for beef) Whisk it all together and soak your meat, poultry, or fish in it, refrigerated, for anywhere from 1-24 hours, depending on what cut of meat; Fish and seafood generally only need an hour. A USDA Choice ribeye can take anywhere from 4-12 hours. Poultry, whether farm or game birds, take 4 hours. Pork takes 12 hours. Bison and venison take 24. Stuff really is amazing, not only breaking down connective tissues, but also taming gamey and fishy smells (you seriously haven't lived until you've had a surf & turf of tilapia and venison made with this). And because of all the acids in there, you can use leftover marinade as a glaze, a braising liquid, or reduce it for a sauce for whatever you just soaked in it. Works with *any* animal protein. Give it a try, let me know what you think. I love discussing this stuff.
Forgot all about cookbook corner! Also didn’t realise Coolie was no longer with us. Will you ever feature the one I sent in, I need some vegan inspiration for 5r autumn!
We used to have almost chicken strips of beef deep breaded and baked for school lunches at one point. 😂 beef tenders we called them. They were fantastic.
it’s not so much a cookbook but i think you should try to follow the cake recipe found on a screen in portal 2, i feel like it would be a good challenge and that you might be one of the few people to actually get some cake
Cheers Phoebe.... on that note (sorry just the name Phoebe lol) I have been sent 2 Friends cookbooks but they are both the unofficial one, there is now an official one
Using cider for the marinade is a BOLD decision, but a welcome one. With that said, I always felt like cider as a marinade would work well for pork, and I've never really heard of beef being marinated in cider. Red wine, sure. Porter, definitely. But cider beef's a new one. And with the beef in the jug, it kinda looks like watermelon in Pimms. Oh man, that stuff looks amazing. Honestly, it's the kind of thing that chicken shops should start doing. Popcorn steak at one of those places would be a PENG munch.
What a gnarly idea i would so buy the vegetarian one. My can would be stuffing, gravy, mashed potaoe, cranberry sauce, fake chicken patty, roasted veggies and pumpkin pie! So good! Id happily eat that, oh and maybe some garlic bread on top of the taters!❤
@mrbarrylewis, using the seasoning liquid afterward in the preparation is the definition of of "Maceration" if you discard the liquids that's called "Marinate". Pro tips, macerate for a short time, a few hours tops always in the refrigerator; Bring the liquids to a boil asap; never let the maceration at room temp, ever. Maceration is a 100% valid culinary technique, brings a lot of flavor and is cost friendly.
You can use that leftover marinade absolutely. Bring it to a boil for about 1 minute or 2, reduce to a simmer and let it thicken into a nice glaze. If this were chicken, no, absolutely not. I don't ever take chances with Chicken.
I've been seeing this cookbook on Amazon's new release list, and there seems to be plenty of joke recipes in there, but also some serious ones : "Paddy's Pub: The Worst Bar in Philadelphia: An It's Always Sunny in Philadelphia Cookbook". I wonder if it's any good, or if any recipes in their ressemble English pub grub?
Hi Barry... Just an idea for future videos... I'd love to see you taste things immediately after you cook them, so you can taste the recipes at their best and freshest... But maybe say... "so I've just tasted this... No spoilers yet though, I'll show you my reaction at the end" and we can see the difference between your thoughts and opinions with when the dishes are piping hot and fresh vs later on and also you'll get a much more tasty experience 😂 just a thought anyway 😊
do pickles! cut into bite-sized pieces and use your favorite batter and fry. So easy and fun! I love fried pickles. I’ve heard there’s something similar at the fair here.
you know what would be good? I think marinading little cauliflower pieces in that marinade he made and coating and frying that would be great! also, maybe firm tofu. :)
Hi barry, can you do some thing from the Skyrim recipie book. you know as in the computer game. they released a recipie book..!!!!!!! love your videos and Mrs B. keep up the good work.
I grew up listening to Coolio so I don't think i'd get offended by this, one thought on the lack of seasoning in the flour is with popcorn chicken the chicken can be kind of bland so you need to add those extras for taste but steak is tastier(IMO) on it's own so you don't need to add anything to it's coating, just my opinion though.
Oh goodness, I never comment, but a dime bag is a gram, and seasoned salt is a seasoning blend, but you're going to want to go with the brand Lawry's for a book like that.
I think maybe you didn't cut the meat small enough. I think part of the concept of "popcorn" anything is that you put a whole piece in your mouth at one time and it shouldn't feel like you're asking to much to chew it. And skipping the season salt is probably a mistake. Season salt being a mixture of salt and various herbs and spices. You can make your own of course, you don't need to buy it from the store. But I feel like omitting the season salt is a big mistake.
Agree 100%. I always thought the 'popcorn' in popcorn chicken, was simply a reference to the fact that it's popcorn-sized pieces, not the look or coating itself.
@@waynepedley5395 Wikipedia quotes "The Oxford encyclopedia of food and drink in America" as saying of Popcorn Shrimp that it is "so called because they are finger foods eaten like popcorn." So, I'm pretty sure that anything "popcorn" should be small enough to be eaten in a single bite like a kernel of popcorn. And even if we're not being pedantic about definitions, the reason you would want the meat to be a smaller morsel is because then any marinade will better suffuse the thinner cut giving it more flavor and the coating becomes a larger part of the flavor profile as it increases in ratio to the meat as the size of the morsel decreases.
If you want a challenge, take a look at the SuperRecipes channel on UA-cam. The measurements are highly questionable (2 cups of X, then dumps in more like 1L) , so to are some of the ingredient combinations they use, and the 'butter' they use looks suspiciously like margarine. I'd love to see you make something their way, then make an edible version your way.
It's not usually the same mixture of herbs and spices though when it comes to steak seasoning vs season salt. I mean it would have been better to have used the steak seasoning rather than skip it, but steak seasonings tend to have a more sour flavor than season salt which has a more savory flavor.
Was going to buy the cookbook but a lot of reviews say the book is funny and worth a read, but a lot of the recipes are suspect and don't work. Like the flour SHOUL be seasoned and an egg wash stage would have kept more of it on the steak.
There's been some chat on Discord about whether Popcorn Steak would work in the air fryer too, what do you think?
Check out more cookbook corner videos here: ua-cam.com/play/PLfItiEY3o1msDvL5pLLcDdmF9NA563vbA.html
Yes it would! Love Air fryers🎉🎉🎉❤❤❤❤
Cool :)@@danielsantiagourtado3430
I think your chunks are too big.
That's a very personal thing to say!@@IceLynne
Now now, let's not go around judging a man on the size of his nuggets.
"Seasoned Salt" is common in American grocery stores. It's mostly finely-ground salt, a bit of white sugar, and a little paprika, turmeric, onion powder and garlic powder.
Im in the US and I know Aussies call it chicken salt I forget what its refered to in the UK🤔
It also contains MSG the magical flavor enhancer people shunned for no reason.
Lawry's Seasoned Salt is the go to in the Southern U.S..
@@ViralHijack Which I've always found odd because Lawry's is made in Chicago.
@@AliennumberbYou can find Lawry's in pretty much every Canadian grocery store too, so I think it's popular in a lot of places.
Chloe going "No...oh...errgh" is the perfect response to that joke.
story of my life lol
@@mrbarrylewis don't worry, Barry, I laughed! 🤣
she had genuine disappointment in her voice lol
@@mrbarrylewisit's the best thing about Dad jokes and I live for it lol.
Like even before we had a kid, my wife and I joked about me being a dad 😅
DO A SERIES OF RECIPES FROM COOLIOS BOOK AND NAME IT "GANGSTAS BARRADISE."
As for re-using the marinade, you can indeed heat it up to boiling for a minute or so and use it for something else, like a glaze on a barbecue, or made into a sauce of some kind, or just used as an ingredient in some other form... :)
Yeah I think as long as it's over a certain temperature etc, that's cool to know! Deffo worth using it again!
You need to treat it like cooked meat - meaning only keep it for a day or 2 (refrigerated). But the sauce you make without the meat having been in it you could keep it for 2 weeks or so
Yeah, it's common sense.
Basically, if you can make the meat safe to eat by cooking it, the same is true of the marinade it was in.
@@QROX I wonder how well it stores frozen. And unlike meat the freezing won't break the cells.
Barry made mini chicken fried steaks. Now I want to try them. Only thing missing is white gravy to dip.
1 dime bag.. coolio taking herbal seasoning to the next level 😅😅
Sure, why not.
I'm guessing a Dime bag is where you keep your armadillos... :P
yep 100% lol
♪♪♪ She's the kinda G the little homies wanna be like, in the kitchen with her dad makin' UA-cam vids right.
Been cookin' all her life. With her dad in Chloe's Paradise. Keeps cooking all her life, with her dad in Chloe's paradise.
When I dredge things in flour, I either use a big zip lock bag or a container with a lid. Put the flour and spices in, seal it up, and shake to mix then add whatever I'm dredging. Lid on or seal bag then shake.
my mom used to put it in the brown paper lunch bags. just fold over the top a couple of times and hold it clamped with your fingers while you shake.
So many of the recipes in Coolios book is are actually belters, I hope you revisit that book in the future, there's so many great ones!
Iam really addicted to your videos Barry, I watch one after the other, could spend a whole day just watching 😅
Lawry's Seasoned Salt- Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor. As for the other question about a bag, herb looking item is 1/2 gram, I think other products come in different amounts. And no I didn’t know this! I looked it up.
These look fit as. I'm trying these for sure.
Surprisingly good! Just a bit random!
We need some “Barry after dark” episodes for the more uhmm… mature audiences 😂
Love it!! 😂😂 Especially after the comment I left after a recent upload been looking forward to this! 😋😋
Two weeks... you are a scholar and a gentleman. I enjoyed that very much!
I have no idea when or how he came up with it, but one of my dad's "signature" things he makes is something like this: steak nuggets. basically round steak cut into bite sized pieces, breaded in egg and crushed saltine crackers, and pan fried. my sister asks for it almost every year for her birthday, and it's so simple but so delicious.
That sounds great!
Love you cookbook corner Barry! Such an amazing series. Bob burguer is such an iconic video! Definitelt gonna be making these 🎉🎉🎉🎉🎉
Never thought I'd hear about an artist's death via a cooking video, but here we are.
I adore Chloe. She is such a natural performer and takes after Dad.
Loved your "helper". I think she quite enjoyed the recipe!
Looking amazing as always barry! Keep up the gold work! 🔥🔥🫡🫡🫡🫡
Looks good- marinade looks very flavorful
Love seeing Chloe again and Pheobe (not sure that is spelled right) did a so well with the cup. I will try making this with some modifications since I don't like ketchup or mustard.
Just ordered the book second hand for £2.77 delivered for a very good copy. Over £11 new direct from Amazon. No brainer there. Cracking review. Keep it up.
for the marinade, just keep it refrigerated and it should be fine for a few days. if you want to keep it longer, as long as it is considered acidic you could water bath can it, which pretty much anyone with a cooking device and big enough pot to place the lidded jar in and cover with water can do. Look up University of Georgia agriculture extension’s recommendations for water and pressure canning, the latter of which you do need a special type of pressure canner. If it’s not acidic enough, then it has to be pressure canned (a pressure canner is different than a pressure cooker, never mistake the two).
I was looking for someone to NOT follow microbial best practices. I am pleasantly surprised. I wish I could "gold" the comment or something to get this pushed up over the inevitable bad advice.
Time, temperature, pH, and what it's touched are factors to watch out for.
For the C enjoyers, if you can keep it out of 15 to 60 C that's best. Between that range is the optimal reproduction rate of many pathogenic organisms for most food types.
Yes, pH matters, but I've seen too many people just assume that it's some magic formula. It's a rule of thumb not a natural law.
Disease can be caused either by the organism, or their waste. So contrary to TikTok foodborne illness can be fungal, bacterial, viral, parasitic or chemical in nature. If the organism grows, produces waste and then you kill it, it's still risky.
So Cajun up here gave best practices.
If it touches the meat or air, keep it cool. If you can keep it cool, and then can it properly yeah that will last the longest. More acidic pHs will give you time, but don't think of it as a magic talisman.
Trivia: When the father of epidemiology was studying deaths in the UK and figuring out disease models his team discovered that children's death due to drinking unpasteurized milk outnumbered everything else combined in the morgue.
Because the UK hadn't adopted pasteurization as best practices yet because ... that was a French thing. Industry was using a compound that covered up the taste and smell and killed the microbe...but it left the toxic compounds the microbe produced in the milk. QED...death by milk.
Remember, nature wants you and your children dead and doesn't care.
Happy eating, don't die.
@@GauldameThe disease was bovine tuberculosis! Take spoiled milk, add Borox until it reaches a neutral pH, and it'll taste better. Real double whammy situation!
That looks amazing, to use your words.
Seasoned salt/seasoning salt is a common American all purpose seasoning mix containing salt garlic onion and sugar usually.
Lowery's and McCormick make good versions of it^^
Those popcorn steak things,looked delicious 😋 Thanks Barry n Chloe 🤗
It looks delicious
Cheers, I really liked it!
Great video, really would love to try this!! ❤
Barry reading the cookbook thinking "Drugs are bad m'kay!"
yes mr garrison ;) haha
Coolio's marinade swerves close to my Magic Mud Marinade, which I came up with back in 2006. Ingredients are simple, and the recipe is in ratio form - you could use a coffee mug as your unit of measure and it would still turn out the same.
2 parts balsamic vinegar
2 parts milk (yes, you're making balsamic buttermilk)
1 part spicy brown mustard
1 part lemon juice
1 part bourbon or other booze (red wine works especially nice for beef)
Whisk it all together and soak your meat, poultry, or fish in it, refrigerated, for anywhere from 1-24 hours, depending on what cut of meat;
Fish and seafood generally only need an hour. A USDA Choice ribeye can take anywhere from 4-12 hours. Poultry, whether farm or game birds, take 4 hours. Pork takes 12 hours. Bison and venison take 24.
Stuff really is amazing, not only breaking down connective tissues, but also taming gamey and fishy smells (you seriously haven't lived until you've had a surf & turf of tilapia and venison made with this). And because of all the acids in there, you can use leftover marinade as a glaze, a braising liquid, or reduce it for a sauce for whatever you just soaked in it. Works with *any* animal protein.
Give it a try, let me know what you think. I love discussing this stuff.
You should also try to make some cauliflower popcorn. It's soo yummy and you can do different variations
no lol
@@NinerLogan Lol it is yummy it can be made so well you wont even know its cauliflower.. I think you need to be tricked to get your veggies in. 😆
I had no idea he died,Loved the video!!
Forgot all about cookbook corner! Also didn’t realise Coolie was no longer with us. Will you ever feature the one I sent in, I need some vegan inspiration for 5r autumn!
Hey Alex, I got sent so many lol i'm not sure if i'll feature them all in one go, may have to stagger it out! Yeah shame about Coolio!
@@mrbarrylewiscan't wait For more and yeah RIP Coolio
You can always have a salad in your rap/wrap!
We used to have almost chicken strips of beef deep breaded and baked for school lunches at one point. 😂 beef tenders we called them. They were fantastic.
it’s not so much a cookbook but i think you should try to follow the cake recipe found on a screen in portal 2, i feel like it would be a good challenge and that you might be one of the few people to actually get some cake
That one dime bag is probably the whitest thing that Barry has ever said in a video 😂
Love this
Cheers Phoebe.... on that note (sorry just the name Phoebe lol) I have been sent 2 Friends cookbooks but they are both the unofficial one, there is now an official one
Yaaaay finally a friends cookbook
@@mrbarrylewis lol it’s k love the cookbook vids
Lawry's® Seasoned Salt
Using cider for the marinade is a BOLD decision, but a welcome one. With that said, I always felt like cider as a marinade would work well for pork, and I've never really heard of beef being marinated in cider. Red wine, sure. Porter, definitely. But cider beef's a new one. And with the beef in the jug, it kinda looks like watermelon in Pimms.
Oh man, that stuff looks amazing. Honestly, it's the kind of thing that chicken shops should start doing. Popcorn steak at one of those places would be a PENG munch.
Mmm will have to try that
What a gnarly idea i would so buy the vegetarian one. My can would be stuffing, gravy, mashed potaoe, cranberry sauce, fake chicken patty, roasted veggies and pumpkin pie! So good! Id happily eat that, oh and maybe some garlic bread on top of the taters!❤
@mrbarrylewis, using the seasoning liquid afterward in the preparation is the definition of of "Maceration" if you discard the liquids that's called "Marinate". Pro tips, macerate for a short time, a few hours tops always in the refrigerator; Bring the liquids to a boil asap; never let the maceration at room temp, ever. Maceration is a 100% valid culinary technique, brings a lot of flavor and is cost friendly.
Oh Barry, my sweet summer child 😂
You can use that leftover marinade absolutely. Bring it to a boil for about 1 minute or 2, reduce to a simmer and let it thicken into a nice glaze. If this were chicken, no, absolutely not. I don't ever take chances with Chicken.
What, i had no idea Coolio had died! RIP.
I've been seeing this cookbook on Amazon's new release list, and there seems to be plenty of joke recipes in there, but also some serious ones : "Paddy's Pub: The Worst Bar in Philadelphia: An It's Always Sunny in Philadelphia Cookbook". I wonder if it's any good, or if any recipes in their ressemble English pub grub?
Hi Barry... Just an idea for future videos... I'd love to see you taste things immediately after you cook them, so you can taste the recipes at their best and freshest... But maybe say... "so I've just tasted this... No spoilers yet though, I'll show you my reaction at the end" and we can see the difference between your thoughts and opinions with when the dishes are piping hot and fresh vs later on and also you'll get a much more tasty experience 😂 just a thought anyway 😊
Seasoned salt is an American thing, I got some from Amazon thats American called 'Lawry's Seasoned Salt' or something like tony chacheres
40% of this video is just barry discovering swear words lmao
❤ hi Barry, I'm from New Zealand and wanted to say hey 👋 ❤
Hey! thanks for watching, appreciate it!
This cookbook is great. Unfortunately I lost mine.
been making these for decades. not same recipe. looks good.
You need some thicc potatoes wedges to go with that.
Because Coolio is an American, by steak sauce he probably means A-1, which is just brown sauce in the UK.
Ngl, smart he hold off otherwise he could be looking like "im doing this so my video will be popular"
Absolutely love your videos and this series. Unfortunately I won’t be trying these though as I’m a vegetarian 😂
Coolio has a funny video about making stir fried vegetables, it’s pretty funny 😆 but looks good
I reckon you could easily veggie it, with some of the meat free chunks we get here! Quite fun though and the dip was really nice!
do pickles! cut into bite-sized pieces and use your favorite batter and fry. So easy and fun! I love fried pickles. I’ve heard there’s something similar at the fair here.
you know what would be good? I think marinading little cauliflower pieces in that marinade he made and coating and frying that would be great! also, maybe firm tofu. :)
Lovely. What steak cut did you use?
Barry Lewis for Sorted Foods Sub 10 minute Burger Challenge.
7:23 "Crazy"
Baiyaaaa......oh, hold on; that's the other one.
I wouldn’t mind join your discord but I can’t find a link to it unless it’s only for Patreon members
Seasoning salts would be a combination of celery, onion, garlic salts,
Dang bro time to go to the store to pick up a couple dime bags of pepper
"I was really scared of Discord"
You should be
So what is the name of the end credit song? Seasoned salt is a mix of herbs and salt.
It's a shame discord is Patron only
Hi barry, can you do some thing from the Skyrim recipie book. you know as in the computer game. they released a recipie book..!!!!!!! love your videos and Mrs B. keep up the good work.
you need the star trek cook book done by Ethan Phillips. he played Nelix on Voyager.
Why not dip the 10m one in the buttermilk before the flour and then fry off? No soak time but a better crust?
Popcorn steak is a riff on "popcorn chicken" does this not exist in Britain? It's basically bite sized pieces of chicken, breaded and deep fried.
I want to see the video after you've made another batch including Coolio's bag of weed (Dime Bag).... 🤪😵💫🤣
I grew up listening to Coolio so I don't think i'd get offended by this, one thought on the lack of seasoning in the flour is with popcorn chicken the chicken can be kind of bland so you need to add those extras for taste but steak is tastier(IMO) on it's own so you don't need to add anything to it's coating, just my opinion though.
do you have to be a patreon to join the discord?
Oh goodness, I never comment, but a dime bag is a gram, and seasoned salt is a seasoning blend, but you're going to want to go with the brand Lawry's for a book like that.
I think maybe you didn't cut the meat small enough. I think part of the concept of "popcorn" anything is that you put a whole piece in your mouth at one time and it shouldn't feel like you're asking to much to chew it. And skipping the season salt is probably a mistake. Season salt being a mixture of salt and various herbs and spices. You can make your own of course, you don't need to buy it from the store. But I feel like omitting the season salt is a big mistake.
Agree 100%. I always thought the 'popcorn' in popcorn chicken, was simply a reference to the fact that it's popcorn-sized pieces, not the look or coating itself.
@@waynepedley5395 Wikipedia quotes "The Oxford encyclopedia of food and drink in America" as saying of Popcorn Shrimp that it is "so called because they are finger foods eaten like popcorn." So, I'm pretty sure that anything "popcorn" should be small enough to be eaten in a single bite like a kernel of popcorn. And even if we're not being pedantic about definitions, the reason you would want the meat to be a smaller morsel is because then any marinade will better suffuse the thinner cut giving it more flavor and the coating becomes a larger part of the flavor profile as it increases in ratio to the meat as the size of the morsel decreases.
What cut of steak do I use ?
I want to try this
Is weed not legal in the UK? It’s so legal in my state we have cafes with it. And you can buy it online and pick it up lol
If you want a challenge, take a look at the SuperRecipes channel on UA-cam. The measurements are highly questionable (2 cups of X, then dumps in more like 1L) , so to are some of the ingredient combinations they use, and the 'butter' they use looks suspiciously like margarine. I'd love to see you make something their way, then make an edible version your way.
Lawyers ( think that's how you spell it ) seasoned salt
What is an address I can send a unique cookbook to?
You know exactly what a dime bag is.
I didn't know Coolio passed.
How can we send you a cookbook?
Mama, I'm in love with a gangster ❤
Seasoned salt (Mrs. Dash) are a blend of salt, herbs, and spices, so the steak seasoning would have been correct.
Oh nice thanks for the heads up!
Lawrey's is seasoned salt.
It's not usually the same mixture of herbs and spices though when it comes to steak seasoning vs season salt. I mean it would have been better to have used the steak seasoning rather than skip it, but steak seasonings tend to have a more sour flavor than season salt which has a more savory flavor.
Why did get the Star Trek cook book
We call them chicken fried steak nuggets 😊
damn, i really wanted to see a cross section
Was going to buy the cookbook but a lot of reviews say the book is funny and worth a read, but a lot of the recipes are suspect and don't work. Like the flour SHOUL be seasoned and an egg wash stage would have kept more of it on the steak.
A dime bag is $10 worth of weed.
A dime bag is a 10th of an oz of oregano , or as you like to say . OroGhanNO
yeah you got it haha, a dime bag = 1 gram
Normally it's 1"X1" or one gram of salt
No I am not clarifying.
I think if you look on the back of the book it's got a disclaimer saying not for Snowflakes 🤣
fun fact a dime bag equates to about $10 worth of weed which isn't a whole lot
How about cooking from the worse rated / lowest ranked cookbook on Amazon?