Man this is my new favourite chanel I've learned alot from you I appreciate what you guys doing , much love and respect all the way from Saudi Arabia 👍👍👍👍👍👍
Sam and Max, I'd love a budget video. 3 meals, 3 budgets. $10 $20 and $30. Make the most flavor you can make on each budget with salt, pepper, and oil as givens.
Note to max: the genuineness is 80% of the reason people watch this show, 19% is the learning experience, and the other 1% is your great shots. My point here is not to demean your film-work, because it’s great, but relax. It’s really not a big deal if Sam puts his hand In the shot of a pot he is literally cooking on.
Oh pleas. If it is poorly shot, you wouldn't even bother watching the video. The attention to detail from Max in making sure the whole recipe process is shown in detail instead of the hand is why this channel is so popular. The recipe is important but it is the presentation of the video that brings the views, not the food. Don't for one moment think that Max's work is only 1%. It is 99%.
docalarm You’re incorrect. Max does great work, but Sam is the cook. I won’t critique max because he is the film maker, but because this show is great based on it being so genuine, Max shouldn’t critique Sam about a hand being in a single frame of a simple shot of a pot on the stove.
Surgeon General Warning: Smoking a bowl while watching Sam's channel will result in you becoming the greatest stoned chef ever...or at least that's what you'll tell yourself.
This is my next dinner I'm cooking for my family when I get home. I'm a regional truck driver around the i65/i75 corridor. I'm from Tennessee. I watch your videos and alot of them inspire me to learn to cook. Cooking is how I show my family how much I love them. Thanks for the videos teaching me how to cook. Bless you and your family.
Saw this last night at about 1AM and said to myself “I’m 100% making that tomorrow”. I went to the grocery store (with no car, mind you) bought all the ingredients, made it, and just got done eating it. Amazing meal. You were so right about the smell. It was so good. I’m making the Parmo in Friday lol
2/27/20 - made this tonight (+ garlic bread) for the family. My 13y/o declared it the best pasta dish he’s ever had and requests it as his birthday dinner next month. I doubled the garlic and added sliced baby bella mushrooms ( very dense, meaty and dark in color that hides well) for the whole dish because only one of my kids actually likes mushrooms and added capers and sun dried tomatoes for the wife and I. HUGE hit!!! THANK YOU!!!
Another great dish to try. I have to credit this dude for getting me back in the kitchen again and to finally ditch making dinners from boxes and cans. My wife is happier that I am getting better cooking, and I am just happier in general that I am getting better and better and making food for the people I love. Thanks for getting me excited about cooking food, and getting my ass back in the kitchen. Aloha "Uncle" Sam
Zach Jones I’m right there you. I was cooking the same old S over and over until I became frustrated and quit cooking all together. Sam not only brought me back, but ignited a fire under me. The last two years have been a life changer for me.
People complain about a burn on his hand but turn away from dipping his salivated spoon back in for another bite. Let the man cook and live his best life people!
@@springsteenwow yes. Anytime a chef or cook says cream, they're talking about whipping cream. 😉 *Edited to say heavy whipping cream or heavy cream. Thanks to you for reminding me of the different names.
@@springsteenwow oh heavy cream and heavy whipping cream are basically the same. Heavy whipping cream is just a little lighter. And ironically, heavy cream actually whips better than heavy whipping cream when making whipped cream lol. Useless facts but there you have it 🤣. I should have said in my previous comment that heavy whipping cream and heavy cream are essentially the same and when mentioned, you can use one or the other. I just lump them both in my mind and I expect people to know what's stored in my brain all on their own lol. How did it taste? Was it as good as Sam says?
My husband and I made this for dinner tonight (with a few small variations) and it is truly the BEST pasta we've ever made. Our usually picky kids cleaned their bowls. Thanks, Sam, you gave us a new regular dinner!
there will always be trolls that will pick out any negative thing possible man, keep doin what you're doin! i watch your videos everyday and enjoy cooking more today then i ever have because of you...thank you!! my hashtag button doesnt work so... **NOTIFICATIONSQUAD!!!!
Sam, big fan. Thanks for all the videos and banter between you and max-it’s fun. Would you consider posting ingredients in the video description? Makes it easier to plan ahead while I watch the video and cook. All the best!
Sam, you are amazing and there is nothing wrong with you not covering your burn. Life happens and the people who complain about stupid stuff like that are unhappy in their own lives. Thank you for all of your wonderful recipes. We have tried several, and tweaked for our family's taste, but we love your starting points.
I came across your videos about half a year ago. And I'm just a young kid in university but I've always had this love for cooking coming from a large family. Since I started to watch your videos I've started trying to make one of your meals once a week. They've never been true to your recipes since we don't always have the same stuff up here in Canada but I try my best lol. Thank you for your inspiration and passion as it has inspired me and helped me in many ways.
I have to admit after watching this I got up and just so happened to have a lb. of hot sausage waiting in my fridge to do something with. The best recipe. Really brings out the flavor of the sausage as a red sauce does not!!!! So happy! Love it, Sam thanks
Sam, seriously had some doubts as I got near the end of making it... Especially, with my wife being one that is "meh" about meat. Amazing! She loved it. Thanks for sharing. Love what you do.
My favourite thing about this channel is when Sam tastes the food and he puts his hand to the camera as if to say dont fucking ask me man, its amazing 😂
My kids loves this too, they call it spicy ish pasta thing or spicy thing and we still make it every month or so. I’ve been making this since you showed me how many years ago on some tv channel. Glad I found you again, you make good recipes.
Serrano Ham would be an AWESOME edition!! Too bad it isn't widely used here. When I used to go to Mexico City, they used it on pizza there all the time. Yes!!! In Mexico City....Great job!!
Hey Sam! In honor of Wisconsin, I'd love to see you make a beer cheese filled brat. If you really wanna get crazy, a beer cheese filled bacon wrapped brat. Either way, love the videos!
Half past 2 in the morning, some people would call me out stupid to watch cooking videos right when I am supposed to go to sleep, but I love cooking, I love food. As much as this makes me hungry, watching wonderful food being made is just incredibly calming to me. But damn, I want some of that pasta now..
Hi Sam and Max ... have been watching you for a while... finally subscribed to your channel and love your cooking .... please come to Toronto if you do a book tour... it would be an honour to meet you...keep rocking out those recipes.... my eldest son is in BC studying and he too uses many of your techniques and recipes..... 🇨🇦🇨🇦🇨🇦 thank you for your humbleness!!!!!
"Don't use metal in a non-stick pan" is what parents tell their moron children so they don't wreck stuff. Like telling you kid to wear a life-jacket when swimming. An adult doesn't follow the life-jacket rule anymore than a REAL COOK follows the no-metal on Teflon rule. Learn nuance, subtlety, maybe even some patience, and you might end up 1/10th the cook Sam is.
@@pasteycracker Calm down, Philip. I'm 2/10's the cook Sam is! Actually been in food professionally for 30 years. I'm just not a fan of replacing pans because the PTFE flaked off.
Philip Kempton yeah I mean if you want to eat a bunch of nonstick coating then go for it but I don’t expect a top of the line chef to want to eat a bunch of nonstick coating peppered throughout the dish lol, id also half expect that they want the pan to last more than a week so idk how your comment is relevant, he is scraping the shit out of the bottom of the pan lol you can hear it, not like he was just carefully stirring or something.
I love your videos man, but can we get an ingredients list in the description or a link to the recipe on your site? It’s a pain trying to ferret it out when going to the store! Thx!
OMG, made this dish this evening. It was THE best tasting recipe I have ever made and my picky kids also loved it. Can't wait to make all your recipes!
Made this dish this weekend. We used sliced red, yellow, orange and green peppers with mushrooms instead of meat. Also we used large shell pasta and we all were very satisfied. Sooo good. Next time we are doing it with shrimp and mushrooms. 👌🏼 Thank you.
Gordon Ramsey should try his food so I can finally see him happy about his meal. And at the same time help my homie Sam out with some global recognition 🤙🏼
Hey! Was looking to make this too and just curious, how much "gabagool" and soppressata did you use? He doesn't specify in the video like he did with the Sausage adn this recipe isn't on his website. Just used the same amount at the sausage?
And Max… We know that you are the power behind the throne. He’s good, actually he’s great! But he would be nothing without you! That’s what I tell my dad anyway.
Hi Sam! I’d love to see you guys make some traditional Caribbean dishes. How about some traditional Jamaican jerk chicken and some rice and peas? I think you’d knock it out of the park! 😊
I like the crunch from Mom's baked mac and cheese. I can see making this, putting it in a lasagna tray, coating it with panko or crumbs and some butter pats and baking a few few minutes....just saying. Oh... and F the guy with the burn comments ban him from the internet... he's a troll!
85ddrummer I thought that he used hurts instead of hearts and therefore he got corrected by Hamza. Like a joke: I can’t imagine it would „hurt“. To make fun of him.
I just made this for the family tonight, and it was incredible! I added a pinch of paprika, but otherwise stayed true to the recipe. This is going into heavy rotation until I either turn into a 800lb monster, or die of a heart attack! Even my wife and kids loved it!
i've done this with chorizo sausage, bacon and proscuitto.... and its awesome... the key to any creamy pasta sauce is to put 2-3 big scoops of the pasta water.... i'm allergic to shell fish... but I think you can probably do the same thing with a crab leg, lobster tail, and shrimp combo as well..... you will have to try it out...
I've been cooking for years, you never get to a point where you can totally avoid burns. In fact, among chefs, if you have no scars on your hands, from cuts or burns, you're a noob. It's a sign of dedication. You know, large muscles are due to damage that was done to the muscle fibers. Burns on your hands are a sign that you cooked hard. Show those burns with pride. Anyone who chirps Sam for the burn is NOT A REAL COOK. Learn to wear your earnings with pride.
I’m making this tonight!!! K, made it! So I used a non NON stick pan and had to deglaze with white wine (not red wine) and used Chef Jon’s methodology with Sam’s ingredients and this came out quite nicely!
@@anonymuzz5527 ha I am indeed brand new!! ill be honest i do ive gotten into a habit of doing it myself just never been caught yet even by my camera man!
To tell the absolute truth... It has been at least 40 years since I have eaten at a Wendys', and I don't think I am missing a damn thing, except the poison they add to the food!
🔪🔪🔪PRE ORDER MY NEW KNIFE 'The Essential' ► bit.ly/sams-knife 🔪🔪🔪
SAM THE COOKING GUY - I want to send you something a little different from the uk, do you have a postal address?
Have you ever thought about doihg a dessert recipe Sam? Your version of brownies or chocolate chip cookies?
you sound like Ben Stein :)
Man this is my new favourite chanel I've learned alot from you I appreciate what you guys doing , much love and respect all the way from Saudi Arabia 👍👍👍👍👍👍
A little steep,Sammy, but I”m in.
I would like to personally thank you, Sam the Cooking guy. This recipe got me laid last night. Keep 'em coming!
Atta boy Andrew 🤓
Just goes to show, not all hero’s wear capes!
Was he cute?😀
@@BTCarpentry Some wear aprons.
@@lestergreen1190 Ooof, that was a burn! :D
I just found this channel and I love it. Sam’s personality and ribbing of Max is just great. This guy doesn’t even need to cook and I’d watch.
Those are some pretty solid words 🤓
Sam and Max, I'd love a budget video. 3 meals, 3 budgets. $10 $20 and $30. Make the most flavor you can make on each budget with salt, pepper, and oil as givens.
Note to max: the genuineness is 80% of the reason people watch this show, 19% is the learning experience, and the other 1% is your great shots. My point here is not to demean your film-work, because it’s great, but relax. It’s really not a big deal if Sam puts his hand In the shot of a pot he is literally cooking on.
rabidmarshmallow especially when he critiques the recipe like the pizza video, we’re here for the food smh..
Oh pleas. If it is poorly shot, you wouldn't even bother watching the video. The attention to detail from Max in making sure the whole recipe process is shown in detail instead of the hand is why this channel is so popular. The recipe is important but it is the presentation of the video that brings the views, not the food. Don't for one moment think that Max's work is only 1%. It is 99%.
Max is a punk, and this channel is better off without him.
Bruh stop clowning. Max makes this channel so great. W/o his great camera work the channel wouldn’t be nearly as great.
docalarm You’re incorrect. Max does great work, but Sam is the cook. I won’t critique max because he is the film maker, but because this show is great based on it being so genuine, Max shouldn’t critique Sam about a hand being in a single frame of a simple shot of a pot on the stove.
Surgeon General Warning: Smoking a bowl while watching Sam's channel will result in you becoming the greatest stoned chef ever...or at least that's what you'll tell yourself.
Amen!!!
I was just smoking a bowl !
Yepppp!! lol
same bro lmao
roger that
This is my next dinner I'm cooking for my family when I get home.
I'm a regional truck driver around the i65/i75 corridor. I'm from Tennessee. I watch your videos and alot of them inspire me to learn to cook. Cooking is how I show my family how much I love them. Thanks for the videos teaching me how to cook. Bless you and your family.
I'd love to see Sam on Hot Ones, he'd be a really great guest
Yes we need that
Facts!
100%
I feel like the shows too big now, they only want the big name celebs
We need to make this happen!
Saw this last night at about 1AM and said to myself “I’m 100% making that tomorrow”. I went to the grocery store (with no car, mind you) bought all the ingredients, made it, and just got done eating it. Amazing meal. You were so right about the smell. It was so good. I’m making the Parmo in Friday lol
Video idea: Roles reversed. Sam records and max cooks
djclashl-/ yess!!!
This. Must. Happen.
Good idea fren😊
@sam the cooking guy PLEASE
👀👀👀
2/27/20 - made this tonight (+ garlic bread) for the family. My 13y/o declared it the best pasta dish he’s ever had and requests it as his birthday dinner next month. I doubled the garlic and added sliced baby bella mushrooms ( very dense, meaty and dark in color that hides well) for the whole dish because only one of my kids actually likes mushrooms and added capers and sun dried tomatoes for the wife and I. HUGE hit!!! THANK YOU!!!
Winner winner chicken dinner 🤓
Please never tell Sam to say “smash the like button”. Sam is not a cookie cutter UA-camr and that’s what’s so great about this channel.
Sam, Every cook burns themselves. Don't hide it, embrace it. Thanks for everything you do. I hope you feel better soon. Dave
Another great dish to try. I have to credit this dude for getting me back in the kitchen again and to finally ditch making dinners from boxes and cans. My wife is happier that I am getting better cooking, and I am just happier in general that I am getting better and better and making food for the people I love. Thanks for getting me excited about cooking food, and getting my ass back in the kitchen. Aloha "Uncle" Sam
Very cool comment, keep cooking.
Zach Jones I’m right there you. I was cooking the same old S over and over until I became frustrated and quit cooking all together. Sam not only brought me back, but ignited a fire under me. The last two years have been a life changer for me.
Check out binging with babish too!
awesome keep going
People complain about a burn on his hand but turn away from dipping his salivated spoon back in for another bite. Let the man cook and live his best life people!
I made this tonight, but bumped it up to 4 Italian meats, because of what I could get at the nearby store. Good stuff!
Joe what was the fourth meat you used?
what type cream do you use? whipping cream?
@@springsteenwow yes. Anytime a chef or cook says cream, they're talking about whipping cream. 😉 *Edited to say heavy whipping cream or heavy cream. Thanks to you for reminding me of the different names.
@@christyinthecarolinas thanks, i ended up doing it with heavy cream, but it was still really good
@@springsteenwow oh heavy cream and heavy whipping cream are basically the same. Heavy whipping cream is just a little lighter. And ironically, heavy cream actually whips better than heavy whipping cream when making whipped cream lol. Useless facts but there you have it 🤣. I should have said in my previous comment that heavy whipping cream and heavy cream are essentially the same and when mentioned, you can use one or the other. I just lump them both in my mind and I expect people to know what's stored in my brain all on their own lol. How did it taste? Was it as good as Sam says?
My husband and I made this for dinner tonight (with a few small variations) and it is truly the BEST pasta we've ever made. Our usually picky kids cleaned their bowls. Thanks, Sam, you gave us a new regular dinner!
there will always be trolls that will pick out any negative thing possible man, keep doin what you're doin! i watch your videos everyday and enjoy cooking more today then i ever have because of you...thank you!! my hashtag button doesnt work so... **NOTIFICATIONSQUAD!!!!
Sam, big fan. Thanks for all the videos and banter between you and max-it’s fun. Would you consider posting ingredients in the video description? Makes it easier to plan ahead while I watch the video and cook. All the best!
I love Pasta and I love this dish too Amazing or what big THANKS Sam ... 👍👍
Sam, you are amazing and there is nothing wrong with you not covering your burn. Life happens and the people who complain about stupid stuff like that are unhappy in their own lives. Thank you for all of your wonderful recipes. We have tried several, and tweaked for our family's taste, but we love your starting points.
Thanks 🤓
I was honestly stunned when he put that tape on his hand... god that’ll hurt coming off.
Don’t remind me 🤓
SAM THE COOKING GUY I think a simple bandaid would’ve sufficed.
It’s Gaff tape, it will be a lot less painful coming off than duct or gorilla
@@samthecookingguy The big metal spoon you used to mix the pasta was cringe as F when it scraped the non stick pan. Bad form sir.
@@ivanarambula9916 Or "nothing" and ignoring the idiots commenting.
I came across your videos about half a year ago. And I'm just a young kid in university but I've always had this love for cooking coming from a large family. Since I started to watch your videos I've started trying to make one of your meals once a week. They've never been true to your recipes since we don't always have the same stuff up here in Canada but I try my best lol. Thank you for your inspiration and passion as it has inspired me and helped me in many ways.
My goodness, if I was there right now I’d be so fat eating that appetizing dish
Just Some Guy without a Mustache at least you’d be f ing delicious
Bruh u type TDI doujins without incognito
I have to admit after watching this I got up and just so happened to have a lb. of hot sausage waiting in my fridge to do something with. The best recipe. Really brings out the flavor of the sausage as a red sauce does not!!!! So happy! Love it, Sam thanks
I made this tonight for Friday post-work dinner. I nearly cried it was so simple and good!!
Sam, seriously had some doubts as I got near the end of making it... Especially, with my wife being one that is "meh" about meat. Amazing! She loved it. Thanks for sharing. Love what you do.
Unbelievably good! Thanks for yet another awesome recipe!
Burns happen in the kitchen. Love the videos and am starting to try your ideas. Love that I found you.
"we add the other two meats..."
- ex-girlfriend, 2004 -
Rip
Oh no.
F
F
F
Don't worry sam, we won't complain about your scars. We enjoy every second watching you guys work together!
Man that looks so good...awesome recipe.
Looks like you got some good ones to.
My favourite thing about this channel is when Sam tastes the food and he puts his hand to the camera as if to say dont fucking ask me man, its amazing 😂
Imagine... some people live to annoy others... ignore them... great job Sam Fam!
Just made this dish with my daughter for dinner. The flavor was awesome. We just loved it.
I made your spaghetti and meatballs recipe and it was the best spaghetti ever!! Thank you
My kids loves this too, they call it spicy ish pasta thing or spicy thing and we still make it every month or so. I’ve been making this since you showed me how many years ago on some tv channel. Glad I found you again, you make good recipes.
Serrano Ham would be an AWESOME edition!! Too bad it isn't widely used here. When I used to go to Mexico City, they used it on pizza there all the time. Yes!!! In Mexico City....Great job!!
🔥🔥🔥 Do a baked potato episode, please! 🙏🏽🙏🏽🙏🏽
Hey Sam! In honor of Wisconsin, I'd love to see you make a beer cheese filled brat. If you really wanna get crazy, a beer cheese filled bacon wrapped brat. Either way, love the videos!
Love that idea!!
He honors our home state every time he loads something with cheese. 🤤
Would be a perfect end-of-winter video idea!
yum great idea
Half past 2 in the morning, some people would call me out stupid to watch cooking videos right when I am supposed to go to sleep, but I love cooking, I love food. As much as this makes me hungry, watching wonderful food being made is just incredibly calming to me.
But damn, I want some of that pasta now..
It's hilarious how you wipe your face with the whole damn roll.
🤮
I don't know why, but that makes me uncomfortable when I see him do it 😅
That's his trademark
It bugs me, but it’s his show, so whatever. 😆
Sam...you my hero💪🏾I've given you criticisms for sniffing food before you eat
But you're ability to take criticism and joke about it is legendary.👍🏽
The way Sam wipes his mouth using the ENTIRE paper towel roll is too great.
usernameisgood I spent 30 mins scrolling thru comments to see if anyone else noticed and said something about that
Sam don’t let the haters got to you, no one cares if you have cuts or burns, it’s you who’s eating it!
EXACTLY 🤓
Hi Sam and Max ... have been watching you for a while... finally subscribed to your channel and love your cooking .... please come to Toronto if you do a book tour... it would be an honour to meet you...keep rocking out those recipes.... my eldest son is in BC studying and he too uses many of your techniques and recipes..... 🇨🇦🇨🇦🇨🇦 thank you for your humbleness!!!!!
Canada rules! 🤓
This is by FAR the best cooking channel, not just on UA-cam,, ANYWHERE.. 😎☘️☘️☘️
That’s a lot to live up to. ! 🤓
Killing me with the metal spoon and non-stick pan.
"Don't use metal in a non-stick pan" is what parents tell their moron children so they don't wreck stuff. Like telling you kid to wear a life-jacket when swimming. An adult doesn't follow the life-jacket rule anymore than a REAL COOK follows the no-metal on Teflon rule. Learn nuance, subtlety, maybe even some patience, and you might end up 1/10th the cook Sam is.
I totally agree. Like nails on a chalkboard
@@pasteycracker Says the guy would jacked up nonstick
@@pasteycracker Calm down, Philip. I'm 2/10's the cook Sam is! Actually been in food professionally for 30 years. I'm just not a fan of replacing pans because the PTFE flaked off.
Philip Kempton yeah I mean if you want to eat a bunch of nonstick coating then go for it but I don’t expect a top of the line chef to want to eat a bunch of nonstick coating peppered throughout the dish lol, id also half expect that they want the pan to last more than a week so idk how your comment is relevant, he is scraping the shit out of the bottom of the pan lol you can hear it, not like he was just carefully stirring or something.
I love your videos man, but can we get an ingredients list in the description or a link to the recipe on your site? It’s a pain trying to ferret it out when going to the store! Thx!
4:04 tell Lewis to clean up his mess. lol
I noticed it too😂
Slobs! BTS
Small dog, large f*cking mess
OMG, made this dish this evening. It was THE best tasting recipe I have ever made and my picky kids also loved it. Can't wait to make all your recipes!
I have the same scar or burn. It's just healing up. You get them like actually cooking :3.
Made this dish this weekend. We used sliced red, yellow, orange and green peppers with mushrooms instead of meat. Also we used large shell pasta and we all were very satisfied. Sooo good. Next time we are doing it with shrimp and mushrooms. 👌🏼 Thank you.
“You wanna keep the pasta water”
...oh
Sarah Harvey
....Shit....
Knowing is half the battle
... I.. I thought..how could I be such a fool...
Sarah Harvey right
Violet soul such fools we were 😅
I've never been a big fan of Italian sausage but my wife and I followed this recipe exactly (same meats) and it was incredible!
Gordon Ramsey should try his food so I can finally see him happy about his meal. And at the same time help my homie Sam out with some global recognition 🤙🏼
Sam The Cooking Guy: Thank you so much. This was OUTSTANDING. I did add extra 1/2 c of cheese.
Every time I get my healthy eating ass back on track, Sam pushes out one of these incredibly delicious videos....here we go again LOL.
Same here..I'm cutting atm so I eat very little carbs..sure enough a dope pasta dish.
Wait... he uploads multiple times each week! You are on a crazy roller-coaster ride, my friend!
Moderation is key, make it, enjoy it, and move on.
Sam, I made this for dinner tonight and it was just YUMMY! And perfect on a chilly day. Thanks from me and from my husband PE. We love your show!
There's no such thing as "too much Parmegiano" when you're preparing pasta ... :D
Watching these episodes has gotten me back on the cooking horse!, Sam thank you for putting on such good content..
Sam is either: a) sick with a cold, b) hungover, or c) pretty stoned.
This is my favorite! I will cook this many more times. Thanks for sharing
Hey! Was looking to make this too and just curious, how much "gabagool" and soppressata did you use? He doesn't specify in the video like he did with the Sausage adn this recipe isn't on his website. Just used the same amount at the sausage?
And Max… We know that you are the power behind the throne. He’s good, actually he’s great! But he would be nothing without you! That’s what I tell my dad anyway.
sam's burn needs its own youtube show
5:20 It already looks delicious.😍🤤❤️
Hi Sam! I’d love to see you guys make some traditional Caribbean dishes. How about some traditional Jamaican jerk chicken and some rice and peas? I think you’d knock it out of the park! 😊
The metal spoon in the nonstick pan hurts my soul
It looks like cast iron
thats because you dont know how to cook
@@jm-lc3jp i laughed so hard at this
j m lol what? I’ve worked in restaurants for 15 years and I thought the same thing. What does knowing how to cook have to do with it.
I seriously love your guys channel bravo well done as a fellow foodie I can say you guys are legit
"the old days of UA-cam.... what like an Hour ago" BAHAHAHAHAHAHA!!!
A versatile dish if I may say, I like that you added the different meats some garlic bread would finish this off, nice job, this I will make.
Everyone cuts themselves once and awhile cooking it's part of the whole experience
He clearly said a burn
Cuts and burns whilst cooking/grilling is to be expected!
Same thing with Working on an engine. You get Cut burned Who care’s
Sam is hands down the best chef. It’s official I’m planning a trip to San Diego to try his restaurant!
I like the crunch from Mom's baked mac and cheese. I can see making this, putting it in a lasagna tray, coating it with panko or crumbs and some butter pats and baking a few few minutes....just saying. Oh... and F the guy with the burn comments ban him from the internet... he's a troll!
Best pasta dish made it the first day after this post and it’s become a once a meal, kids aren’t easy but this is everybody’s favorite.
Tasty looking. I wonder how mushrooms and/or grilled artichoke hearts would be in it.
I can't imagine it would hurt lol
Hamza Jafri ?
deficit-spending he means it can’t hurt the flavor, only enhance it.
I’m astonished the can’t hurt comment needed an explanation
85ddrummer I thought that he used hurts instead of hearts and therefore he got corrected by Hamza. Like a joke: I can’t imagine it would „hurt“. To make fun of him.
Oh goodness. I can see adding crispy bacon and shredded chicken. Wow! This is an amazingly delicious recipe, you both are the best and I thank you!
i never seen someone wipe they mouth with the whole roll before
There’s a first for everything! 🤓
Just made this for supper, my God is this delicious! Just subscribed for more food ideas.
“I’m Sam the Cooking Guy and this, is my Masterclass”
King Atlan of Atlantis so you’re also getting the ads?
I just made this for the family tonight, and it was incredible! I added a pinch of paprika, but otherwise stayed true to the recipe. This is going into heavy rotation until I either turn into a 800lb monster, or die of a heart attack! Even my wife and kids loved it!
Ah let's see, 3 seconds in, let me make sure I drop a preemptive like
i've done this with chorizo sausage, bacon and proscuitto.... and its awesome... the key to any creamy pasta sauce is to put 2-3 big scoops of the pasta water.... i'm allergic to shell fish... but I think you can probably do the same thing with a crab leg, lobster tail, and shrimp combo as well..... you will have to try it out...
Sam! They make liquid bandage. You could use the product “Liquid Bandage.”
I’ll give it a try 🤓
The paper towel roll wipe. Hysterical 🤣
12:10 we can all STILL SEE the burn, Sam, its not nearly as bad as you think it looks
nothing to it.. shame he has to go through all this trouble Lol
I've been cooking for years, you never get to a point where you can totally avoid burns. In fact, among chefs, if you have no scars on your hands, from cuts or burns, you're a noob. It's a sign of dedication. You know, large muscles are due to damage that was done to the muscle fibers. Burns on your hands are a sign that you cooked hard. Show those burns with pride. Anyone who chirps Sam for the burn is NOT A REAL COOK. Learn to wear your earnings with pride.
7:33 those 2 loose noodles bothering me 😭😭
There was three actually.. 😂🤣
Bob Wells oh sweet thanks noodle police, for clarifying that. i was worried that there might of been more than just 2 noodles !
I made this tonight. My wife said it was restaurant quality. So easy and so tasty.
You need to make a T-shirt that says “Look it”
Great recipe! Thanks
Are you supposed to scrape a nonstick pan with a metal utensil like that?
I'm watching this and thinking, "What metal utensil?" and then BAM...that spoon. Damn.
It’s fine to do on a good quality non stick pan
No please do not unless you do not want the pan to last long lol.
@@Bigheadedwon Sure, as long as you're not really digging in with the metal edge. But I've taught my kids never to do it. The sound, though...yikes.
you or I--no! Sam the Cooking Guy--sure!
I’m making this tonight!!!
K, made it! So I used a non NON stick pan and had to deglaze with white wine (not red wine) and used Chef Jon’s methodology with Sam’s ingredients and this came out quite nicely!
I don't know man, *my boxed mac and cheese with 3 types of hotdogs is pretty crazy*
looks soooooooooo good. will try this for the family 100%
Sam your hand wasn’t in the way, the half roll of duct tape on your hand was! LOL
It was gaff tape... Big difference. 🤘
Birthday weekend next week. What’s for dinner you ask?? Not Not Tacos it is!! Can’t wait to try it out!!
11:40 - just wipe your mouth on the roll no one will ever find out. :)
Gregory Dee you must be new here
@@anonymuzz5527 ha I am indeed brand new!! ill be honest i do ive gotten into a habit of doing it myself just never been caught yet even by my camera man!
is it possible to have a mini series on healthy dishes you personally enjoy? I would love that!
Sam enough with the pasta ! Make your copy cat version of the Wendy’s spicy chicken sandwich!!!
You can do it !!!
To tell the absolute truth... It has been at least 40 years since I have eaten at a Wendys', and I don't think I am missing a damn thing, except the poison they add to the food!
didnt he xdo the popeyes chicken sandwhich not much difference
Popeyes sucks and have no idea how it’s still in business. No offence to those who like it