YUMMY, MY FAVORITE DISH STUFFED TOMATOES!! 💕 NOW I LEARNED ANOTHER WAY WITH YOUR WONDERFUL RECIPE! THANK YOU SO MUCH!! IM GOING TO MAKE ME SOME!.. LOVE YOUR RECIPES MY LOVING FRIEND. HERE FROM TUCSON, ARIZONA 🌵🌺🌵
You have a great personality i have watched and absolutely love your long videos. You mentioned people being nasty critics. Hey its your channel your way.... period.
I think I've watched all of your video's. You do a great job and explain things well. I love your sense of humor. I did miss your comments on this one. Don't let the haters get to you or change you. You mentioned doing more video's with Spam recipes. I think that would be excellent. There's lots of us that like Spam or have it stocked up and don't know what else to do with it, besides frying it. Keep the video's coming.
I like your videos a lot. One thig became apparent to me though. You move too slow and are too careful with your technique for a UA-cam video. I think that is fine when you are just cooking at home if you chose to do it though. I would suggest watching the Korean restaurant cooking videos or any of the cooking videos by Jacques Pepin. If you could make the video move faster I think it would benefit you greatly. Don't explain the obvious, just move fast through the steps and have your ingredients ready. I think if you could emulate Pepin you would get a lot more positive feedback. He does complicated recipes and cooking and makes everything move very fast and he keeps your interest even through a 25 minute video. I watch those videos a lot, so maybe I notice the difference with yours. I think most people watching your videos are familiar with the technique and the basics of cooking. I'm interested in trying the SPAM technique to remove salt and emulate the taste of bacon. Again, I think that video could move much faster to keep the interest going.
YUMMY, MY FAVORITE DISH STUFFED TOMATOES!! 💕 NOW I LEARNED ANOTHER WAY WITH YOUR WONDERFUL RECIPE! THANK YOU SO MUCH!! IM GOING TO MAKE ME SOME!.. LOVE YOUR RECIPES MY LOVING FRIEND. HERE FROM TUCSON, ARIZONA 🌵🌺🌵
You have a great personality i have watched and absolutely love your long videos. You mentioned people being nasty critics. Hey its your channel your way.... period.
Love all your spam videos
Expanding my cooking horizons
Okay. That looks good. New follower. Watched the salt removed from Spam.
One word...YUM!
Patricial, it is well worth the time to make it.
Hey Doc, great job!! Glad to see a new post, but really miss the oratory. Keep’em coming 🤩😎🥳💯
@@rstumbaugh43 Thanks Rick
WOW that looks delicious!! I'm going to try to make it. Thanks so much!!!!❤❤❤❤
It really tastes good.
New subscriber here and I’m glad I found your channel and I love your sense of humor my new friend 😊🤗
This is my 2nd visit to your kitchen, and I'm enjoying it greatly. 😄
Wane, thanks. More to come.
I miss his commentaries over the videos, but still an awesome recipe.
Glad I found your channel.
Watching this while kinda hungry. ;)
Just "Kinda"....lol
i love your creativity in cooking! always brightens my day whenever i see a new upload from you
Thank you
That looks delicious and fun to make! 😀👍🏻
Jim, it was fun to make
I think I've watched all of your video's. You do a great job and explain things well. I love your sense of humor. I did miss your comments on this one. Don't let the haters get to you or change you. You mentioned doing more video's with Spam recipes. I think that would be excellent. There's lots of us that like Spam or have it stocked up and don't know what else to do with it, besides frying it. Keep the video's coming.
what a damn legend
Các cách chế biến của bạn làm cho Spam hấp dẫn và phong phú hơn , tôi rất thích cách loại bỏ bớt muối .
What was the sense of pulling stems off, then cutting top off and disposing of it ?
Gordon, you were the only one so far that has caught that.....lol
@@r7eagle_ Thought I missed something.
Don't u put the green garnishes on after they're cooked? And wipe the outside of each tomato with a little oil
before stiffing & cooking?
That one I’m going to try 12:26
What does the Spam taste like after you get the salt and nitrates washed out of it? Thanks
Kinda bland but then I marinate it and great flavor comes back
Pyrex dishes has a problem. When you clean them you can't see which side the dirt is on.
I wonder how a cream cheese would work instead of mayo....hmmm.... I'm sure either is good!!
The egg whites aren't done😖
Actually, the egg whites are done. The juice is coming from the tomatoes
Ive tried most of your recipes and have enjoyed them but sorry not for me this one egg is a tad underdone for me
Did you lose your voice, & got it back at the last second
I like your videos a lot. One thig became apparent to me though. You move too slow and are too careful with your technique for a UA-cam video. I think that is fine when you are just cooking at home if you chose to do it though. I would suggest watching the Korean restaurant cooking videos or any of the cooking videos by Jacques Pepin. If you could make the video move faster I think it would benefit you greatly. Don't explain the obvious, just move fast through the steps and have your ingredients ready. I think if you could emulate Pepin you would get a lot more positive feedback. He does complicated recipes and cooking and makes everything move very fast and he keeps your interest even through a 25 minute video. I watch those videos a lot, so maybe I notice the difference with yours. I think most people watching your videos are familiar with the technique and the basics of cooking. I'm interested in trying the SPAM technique to remove salt and emulate the taste of bacon. Again, I think that video could move much faster to keep the interest going.