I love everything about this video. The old school intro, the enthusiasm, the thorough instruction, even the repetitive use of the word “guys”. I know there have been some complaints, but I honestly find it all so endearing, and I hope you haven’t changed. FYI, I don’t think the length of the video is an issue at all. When you’re appealing to an audience that maybe isn’t used to cooking and you’re trying to gently guide them through the recipe, get them excited about cooking but at the same time help allay their possible fears and anxiety, this exact pace is perfect. It doesn’t go on and on, but you very efficiently and thoroughly explain all the details and show every step so that the average person can maybe start to feel that cooking can be fun.😊 I’m very familiar with cooking, but it’s still nice to see. I love the attention to detail. Keep doing you; you’ll find your right audience who appreciates you!
Your welcome and thank you for watching. I absolutely hate digging through drawers and cabinets when cooking I just want to reach out and get right back to cooking.
Hi Stuart! I just found your channel and I already subscribed. 🙂 Can I use this as my sauce and topping for cheese or beef enchiladas instead of using a red sauce? I am concerned if it would burn during baking is why I am asking. Thank you Stuart. Deb
It is a nice recipe, but could I politely recommend that you reduce the length of your videos. 15 + minutes for a video on making con queso is incredibly long. Generally people going to UA-cam to learn about recipes are not wanting to give up a quarter of an hour of their life. Guy's?
I stopped saying guys years ago. I now say folks, just wait till you hear that 500 times LOL. Thanks for watching. and please try some of my newer content.
I'm already married to my kitchen, sorry to say the pots and pans beat you to it. Thanks for watching and please check out my channel, I have lots of great recipes there.
Thanks for watching, please subscribe click like and if you want leave a comment or question.
Texas Cooking Today I can't find that cheese in Ohio is there a substitute
Try using string cheese it is somewhat similar to Oaxaca, not quite as buttery but it will still work.
I love everything about this video. The old school intro, the enthusiasm, the thorough instruction, even the repetitive use of the word “guys”. I know there have been some complaints, but I honestly find it all so endearing, and I hope you haven’t changed.
FYI, I don’t think the length of the video is an issue at all. When you’re appealing to an audience that maybe isn’t used to cooking and you’re trying to gently guide them through the recipe, get them excited about cooking but at the same time help allay their possible fears and anxiety, this exact pace is perfect. It doesn’t go on and on, but you very efficiently and thoroughly explain all the details and show every step so that the average person can maybe start to feel that cooking can be fun.😊
I’m very familiar with cooking, but it’s still nice to see. I love the attention to detail. Keep doing you; you’ll find your right audience who appreciates you!
I have been looking for this recipe for a while looks delicious
Headed back to the store. Stuart i love your kitchen. All your tools are right there in view. Keep the videos coming. Thank you sir
Your welcome and thank you for watching. I absolutely hate digging through drawers and cabinets when cooking I just want to reach out and get right back to cooking.
On my grocery list! I can't wait to make it! I love Oaxaca!
It's a cool thing when something so tasty can also be healthy.
Thanks for watching.
HELLO, STUART , I WILL SAVE THAT RECIPE FOR NEW YEARS . HA ! , OK EASY . THANKS .
Your gonna love it.
I was taught by a mexican cook not to wash the blackened skin off because it looses a lot of flavor,,, just scrape and wipe with a paper towel,
That's true you'll get a more robust flavor that way. Thanks for watching. 👍😀
Hi Stuart! I just found your channel and I already subscribed. 🙂 Can I use this as my sauce and topping for cheese or beef enchiladas instead of using a red sauce? I am concerned if it would burn during baking is why I am asking. Thank you Stuart. Deb
Is the recipe list? I didn't see it.
My Oaxaca’s cheese won’t melt. It just melts together in a big glob and does not get viscous. What to do to fix?
Bess Newton continue whisking it over medium heat it will eventually melt into your cream
It looka like mozerrela chees. Could you substitute?
Yes Mozzarella cheese will work.
🤔👍
Thank you! @@texascookingtoday5873
It is a nice recipe, but could I politely recommend that you reduce the length of your videos. 15 + minutes for a video on making con queso is incredibly long. Generally people going to UA-cam to learn about recipes are not wanting to give up a quarter of an hour of their life. Guy's?
Stop saying, “guys!” Love your cooking though
I stopped saying guys years ago. I now say folks, just wait till you hear that 500 times LOL. Thanks for watching. and please try some of my newer content.
I love you...will u marry me
I'm already married to my kitchen, sorry to say the pots and pans beat you to it.
Thanks for watching and please check out my channel, I have lots of great recipes there.