It was the fluff that did Johnny in. His sticky, gooey prints were everywhere. At he trial, when the guilty verdict was read, he cried out "Ma, why did ya have to give me a fluffernutter for lunch?"
This video highlights one of the true joys of being a son: messing with dad. Through my tablet screen I could feel the joy Max felt from getting Sam to make a dish he hated. Max, from one son with a cool dad to another, keep up the good work!
Sam & crew, I’m recovering from having a possible heart attack last Friday. Your videos have helped me get through while I’ve been laid up and recovering. Your channel is by far my favorite and I can’t wait to order a signed book! I also have a list of things to make once I’m up and about. Thank you.
My family is from the mid-west and has this, I guess, lemon pepper chicken casserole recipe that I grew up on and have since tried to improve on/elevate and would love your take on it. It's chicken, cheese, cream of chicken soup, mayo, onion, celery and lemon juice, topped with more cheese and potato chips, baked and served over rice. It's actually a really tasty dish, but it's about as mid west as you can get... Would love to get your spin on it.
I appreciate how real you are Sam when you're making these videos! Your clear disgust of the fluff yet willingness to try it for the sake of your team and for us makes this one video a great one for me!
I love burgers, I love chili, I love fluff. I cannot imagine ever being drunk enough to think of this monstrosity. Who created this at 2 in the morning while high? I'd still try it.
Most likely it came about because of what Sam was originally dismissing. So someone that really liked the taste of spicey chili but couldn't handle the heat and wanted a chili burger that had that flavor but needed something that could cut the heat without changing the taste too much. I wouldn't be surprised if they went through multiple ingredients to cut the heat until they landed on Marshmallow Fluff. It's a mild flavor after all and everything else on it most likely overwhelms it while it does it's job of cutting the heat.
So it was actually started by a pregnant lady about 20 years ago and she’d bring her own fluff to my grandparents restaurant for her burgers and others saw and it caught interest and had been a staple since, especially for the younger crowd. Can also get a regular screamer without the fluff which is also good on its own.
In the western part of NC, if you order a burger all the way, it comes with mustard, onions,chili and sweet coleslaw (I add pineapple to balance the sweetness). It is good.
Tony's Lunch is Girardville is about 2 miles from the massive underground mine fire that caused Pennsylvania to eminent domain the entirety of Centralia and demolish all the houses there and condemn the entire town because the townspeople were all dying of carbon monoxide poisoning in their homes. Being that close to vents that are releasing smoke and carbon monoxide from a 60 year long mine fire is the only explanation for this.
Regional recipe: Donair is a Canadian east-coast specialty, mainly Halifax, NS. Pita wrapped with sliced beef (like meat loaf with middle eastern spices) with diced onion, tomato, and a sweet garlic sauce!
@@francoisr.7069No, they are two different things. The Canadian donair is from people adapting to new ingredients and a lack of traditional ones. It is an east coast regional dish.
March: Tostada Burger. Bottom layer up: tostada shell, refried beans, cheese, pico or salsa (nice jalapeno relish) burger patty, lots melted cheese. Few examples of these in San Antonio, Tx.
My grandmas cheddar broccoli casserole recipe! It might be similar to one you’ve had before, but this one is superior. - White rice, precooked, about 4-5 cups. - 1lb broccoli florets cutt up - 1 yellow onion diced - as much garlic as you can handle - 1lb chicken, shredded - 1 can of broccoli cheddar condensed soup - 1 can of cream of chicken soup - 1 cup of shredded cheddar - season to your liking Serve it with chips! It’s a great casserole but we like to eat it as a dip as well. A spicy sweet Asian style flavored version of this would be great too.
That sounds disgusting 🤢 Why not put vegetables in it instead of cans of soup? Generally I use any meat, brown it with onions and then throw in some stock and add all your vegetables, cook slowly for a few hours and maybe mash some of the broccoli, pumpkin, potatoes or carrots to make it thicker. Use garlic, bay leaves, thyme, oregano, whole peppercorns and some cracked salt and pepper. I use any or all varieties of vegetables and keep it moist by adding water to just below the vegetables. I like to add mushrooms, spinach leaves and celery for extra flavour and don’t be quick cooking it, a long slow cook is best. Add sour cream when serving
@@thearmchairjournalist566 because this is affordable and easy? Not everything has to be made from scratch, and it actually tastes great, I don’t like canned soup either, but before I knew this was what was in it I loved it just the same so why would I be that stuck up that I am put off by it being canned? Plus adding veggies is not the same as condensed soup lol, the soup is the entire point of the casserole. If you wanted to make it from scratch it would still be good, but you’d have to actually make the mock version of condensed soup not just add veggies and call it good. Don’t yuck another’s yum, because to be frank yours doesn’t sound like anything special and wouldn’t compare what so ever. I bet it’s good, but it’s not comparable. I can guarantee if someone made you it and didn’t tell you what was in it, you’d love it. Get off your high horse:)
Sam, Sam, Sam -- you have not lived until you cook the Great Minnesota Meal in one casserole dish -- Tatter Tot Casserole!! (must have Cream of Mushroon soup) Next to cold beer and ice fishing, it is the most wonderful food item to bring to a church potluck!!
When I hear the term " Fluff Screamer" a burger is NOT what comes to mind. I used to work at a little bookstore right next door to The Alibi over in Hillcrest.... That title would've fit right in
March: sausage green beans -1 pound of Bob Evans sausage - 2 pounds fresh green beans - 1 jar Alfredo sauce - 1 bag Parmesan cheese - garlic and onion powder
Ground beef and potatoes with green chili, 1 lb ground beef, browned, drain fat add onion powder, S & P, garlic salt add 1 can of green chili and pork sauce and a dash of milk peel and slice enough potatoes to cover to bottom of a 9 X 13" baking dish scoop beef mixture on top of potatoes and bake until potatoes are tender my neighbor made this for me after I had surgery, it's a nice comfort food but needs some help, I've added greens beans, but I know you can do something amazing with this recipe
That's not Fluff, that's jet-puff marshmallow creme, that's like calling a hydrox an oreo. But being on the west coast you probably can't get actual Fluff, but still, it's not Fluff. Fluffernutters are kid lunch staple in New England and even though I'm rapidly approaching 60 I'll still indulge in one occasionally. My grandmother used to put a dollop of Fluff, a pat of butter, and some s&p in canned tomato soup (made with milk not water) for me when I was a kid. Make that, with a Fluffernutter on the side, lol!
At 57 I still enjoy a fluff sandwich with a really nice black raspberry Jam. I am from Ct so I know what you mean about real fluff and yes SuperDave its garbage but its glorious garbage.
March: Boiled Dinner, (carrots, potatoes, cabbage and smoked sausage 1 lb. link (hill shire or such) peel carrots and place in bottom of pot, peel potatoes and cube place on carrots, quarter cabbage and place on top of potatoes cut sausage in 2 inch links and place on cabbage, add pint of water cover and boil till vegetables are done. serve with con bread on side.
After a discussion with the family, smørrebrød would be like a series because it’s so many element and courses. Now my hope (for March?) is to see you make March: Stjerneskud It’s a single open faced sandwich from the smørbrød lunch spread consisting of sliced bread topped with with fried fish fillets, poached white fish, caviar, shrimps salad, blanched white asparagus, and a squirt of lemon
Hey brother big fan, been following you for a while. I am a co-owner of Pop’s Original Screamer Sauce. Happy that you enjoyed the concept of the Fluff Buger! Next time add bacon for a Fluffy Pig. If you would like a jar of our Original and Extra Hot let me know. I’ll throw in some instructions too (butter on buger not bun, warm fluff, and steamed bun).
Been a fan since COVID and have been inspired by your continuous videos. I have all of your cookbooks and the new one is already ordered!! Cheers from Minnesota!!
As a guy who's had a few of Tony's screamers and a cook at a "rival" restaurant in the area, just happy to see it being represented. The chili is more of a sauce than a chunky style chili. And fluff sucks to work with, always.
Here's a weird but super tasty recipe for you to try: Braised rabbit pizza. Sauce made from the braising liquid, bacon, caramelized onions, green onion, mozzarella, drizzle with balsamic sauce. I'd love to see your take on this one.
March: Okay so thinking of staying on theme with this weird thing. Brioche bun, garlic-Sriracha mayo on bottom, smash burger patty, american cheese, another smash patty, sharp cheddar, apple wood smoked bacon, pickles,thin layers of peanut butter and marshmallow fluff (keeping with what Max said) , and butter on the top bun. I just came up with it so I haven't tested to see if it's good but, it has all 5 flavor profiles and "should" blend well as long as you can get the balance of the sweet to not overpower it. Maybe make homemade peanut butter and blend it with the fluff and butter for a single spread on top?
March recipe: Joe's Special. Pound of ground beef Pound of sausage (I prefer hot) Three packs of frozen spinach One large onion Garlic to taste Mushrooms 6 eggs, mixed with some milk Parmesan cheese Brown beef and sausage Chop onion, garlic, mushrooms, and sauté in some of the meat grease. Mix with meat, add spinach to warm. Add eggs and blend well. Top with parm. Enjoy!
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
I’m a local to Tony’s and have known the owners for over a decade. Even the one owner doesn’t put fluff on the burger when she eats one! 😂 But in all seriousness don’t knock it till you try it! It all started because they used to serve hot chocolate many years back and had fluff on hand for that. I believe it was a 16 year old girl who begged every time to have fluff put on the burger until they finally caved. Now they go through a case of fluff a week. The burger is notoriously served with chocolate milk to ease the heat of the hot sauce!
Sorry I did not see this sooner. I usually watch them the same day. Someone needs a vacation....I really like to see Sam bust a gasket. It really makes my day...
March: I’m from Idaho so how bout you make some crispy potato skins. Simply bake some potatoes (preferably russets) then cut them in half lengthwise and scoop out most of the flesh but leave a decent amount. Then traditionally you fill them with cheddar cheese and bacon bits, bake them for another 10-15 minutes and then top with green onions and sour cream. My family likes to fill them with cheddar cheese and pulled pork, bake them, and then top with bbq sauce, green onions, sour cream, and cracked pepper. It would be fun to see what other variations you and Max could come up with! Your channel is awesome!
You can't get potato skins anymore because the Idaho russet potato Farmers have bred out or genetically altered the potatoes so they have "no more skins". Just so fast food places and frozen french fries sellers want "skinless potatoes"? The skin is the best part! Not much of a reason to buy potatoes very often anymore 😕 no more stuffed potato skins, no more tasty potatoes cans with butter and seasoned salt after eating your baked potato... 🤔 " No reason to buy potatoes anymore"
March: Make this. Something my Mom used to make. Not your traditional ramen...take any prepackaged ramen boil the noodles until done. Drain liquid, add 1 tablespoon of butter and 1 tablespoon of sour cream. Cook med heat then add flavor pack, and that's it. The older I get the more I like a protein in it. Chicken, smoked pork, sausage, bacon, add whatever. I'm sure someone else has done this before but here in central Ohio I haven't found 1 person yet.
Ok, now I need a whole episode of 10 (easy) recipes (that you'll love!) that all have marshmallow fluff in them. I don't know what they all are, but I must see Sam take a bite of them all.
Sam your delivery of this fluff product is amazing and entertaining. While you’re making recipes of odd ingredients, can you make a recipe using primarily beef jerky?
Damn Sam! I was so hoping you wouldn't like it only bc fluff was ruined for me by a coworker... A story for later, but I pray you and your family are safe before the xmile long storm hits San Diego! I could care less for 90% of California's but you rank top 10% of California's in my book! So may God be with you and your family and keep yall safe! I look forward to your content every week!
March: "Scotch Burger" 50/50 sausage beef patty stuffed with a slice of a Hard Boiled Egg breaded and deep fried topped with Bourbon Bacon Jam and Drunken Onion Strings. Onion strings were marinated for 24 hours in a honey bourbon marinade
I'm not making this burger. March recipe- Smoky Chopped Cheese! Smoke ground beef that was rubbed with SPG to 155 IT. Pull and crumble the meat down. Now add oil to the cast iron pan over a stove top. Saute green pepper, onion, and the smoked burger meat together. Top with American or provolone cheese to melt, then transfer to a nice crispy hoagie roll. I call it the poor man's Philly cheesesteak, and it's amazing! You're welcome.
March: how about in honor of Fat Tuesday, we put your baking skills to the test and do filled Paczki's (your choice of any traditional filling). 1 c. whole milk 3/4 c. plus 1 tsp. granulated sugar, divided 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.) Cooking spray 4 1/2 c. (540 g.) all-purpose flour, plus more for surface 1 1/2 tsp. kosher salt 6 tbsp. unsalted butter, melted, slightly cooled 2 tsp. pure vanilla extract 2 large eggs Vegetable oil, for frying 3/4 c. raspberry or your favorite flavor jelly or seedless jam
March: Make a Pittsburger.....from Pittsburg, California....not Pittsburg, PA. Ingredients: 3 lbs. ground beef, Neutral Oil (enough to brown the meat), 1 chopped onion, salt and pepper, 3/4 cup ketchup, 1 lb. cheese (sliced or shredded), 3 lbs. dough (bread or biscuit) 1. Brown ground beef and onion until not quite done. Drain. 2. Add salt, pepper and ketchup 3. Roll 1 1/2 lbs. dough thinly and cover the bottom and side of a 10x17 pan. (Let rise while rolling out the top.) 4. Spread meat mixture, cooled to lukewarm, evenly over the dough. 5. Cover with cheese 6. Put the rolled top over the filling and seal the sides 7. Let rise for 30 minutes, then bake at 400 degrees for 30 minutes. That's it! Super easy and super good. Of course, feel free to make it your own by any means necessary.
I made it 2 minutes in and was sick of the complaining and shut it off, I enjoy all your videos even food I don't eat but I was already sick of the complaining
March: Ricobene's (pronounced Rick O Benny's) Breaded Steak sandwich (rated best sandwich in the country multiple times) 8-10 oz flank steak Italian bread crumbs eggs (for dredging) marinara sauce hot giardiniera shredded mozzerella/provelone torpedo loaf (Gonnella rolls work best) pound steak thin, dredge in egg then Italian bread crumbs fry steak until done (will look like your grandma's burbur carpet) fold on itself (accordion fold, not rolled) into split torpedo roll slather in marinara sauce cover in shredded cheese and giadiniera
Man, my fiance and I make these at least a few times every spring/summer, haha. We definitely don't do it "traditional" though: We make a chili with ground beef and a good lager, some veg and onion. Then, we make the burgers smash burgers - two patties per bun, slice of American melted on each. Stack the smash burgs on their buns, add chili, then add the fluff - perfection! (Although it is a lot of beef, haha) Love the hate prep and that you actually tried it though! Growing up in MA it seemed like almost every house had fluff, so the Fluff Screamer made perfect sense to me, lmao
I had a burger with peanut butter and jelly on the Navy Base in Honolulu two years ago. The waitress was surprised we ordered it - like it was on the menu as a challenge - but it was very good. I've made it at home a few times. Like this, I guess, so I'll have to try it at home too. Thanks.
March: Hey Sam I would like you to try "The Reese PBC burger". It's hefty half-pound patty topped with bacon, crispy onion strings and crumbled Reese's Peanut Butter Cups. And that's not all: The burger itself is stuffed with Peanut Butter Cups before it is cooked! The sauce? sweet ‘n spicy sauce of peanut butter, heavy cream, and Sriracha. I had it here in Canada and it was Awesome! Lui G Bradford ON Canada.
Out of the hundreds, possibly thousand odd STCG videos I've watched, I can't recall Sam whinging so much about the "thing", hillarious. Thanks for taking one for the fluff team and making this, was fun to watch but this is one I will not be attempting on the weekend, or probably ever.
Sam! Love your show! Always fun to watch and learn new recipes. I would like to make a suggestion for your UA-cam channel to get one of those awesome knives! Monte Cristo is my all time favorite sandwich and I know you've done before. But what about a different version of it? Like Mexican style, Korean, Indian etc. I think that would be awesome!!!
March: Sam, make me a tailgater pizza! Can be a pizza, flatbread, calzone, whatever. Put it in a puff pastry if you want. Key ingredients: tailgater sauce (pizza sauce + buffalo sauce), mozz, chicken, diced celery. Bake it and then lightly drizzle tailgater sauce and ranch on top.
Marshmallow fluff is amazing and delicious, I grew up eating fluff and peanut butter sandwiches. You seem to give things that you've never tried a bad rep and then you find out that they actually taste good
😂 the hate pouring out of Sam while making this reminds me of my inner dialogue before getting out of the house, but being glad I did when I get there.
March - Mexican burger. Twist it however you want. Guac on the bottom bun. Beef patty seasoned with BFF, onion powder, chili powder, cumin, smoked paprika, red pepper flakes. On top, add a Jalapeño cabbage slaw. Top bun gets a Sriracha Mayo. Alternatively you can use ground chicken or ground shrimp. Enjoy!
I had to jack with that fluff stuff recently, and it was easier to spread when I slightly heated it up for like a few seconds. Wonder if fluff is what you boys needed to offset the one chip challenge heat...hmmm...
Sam's distain for this burger is what is going to lead me to try to make it some time 😁 I had to watch this episode again b/c Sam's comments throughout the whole thing is just internet gold!
*Hey Sam, you don't have the balls to try this regional dish.* There is a sandwich shop in Rindge, N.H. called Sandwich Master that has a burger they call the "Junkyard Burger". "Fresh Angus burger topped with deep fried mozzarella sticks, macaroni cheese bites, battered onion rings and sloppy master" (sloppy joe mix) I live in FL now and really miss this burger, I used to get this once a month or so. Maybe you could give this a shot?!
I don't know if they were available in Canada, but marshmellow cream is reserved for a moon pie! MMC between two cookies and smothered in chocolate. You want to make one of those heart attacks in your videos I'm sure Milo and Chance would agree!
Day 5 of asking for help, was on vacation so got both in today lol... my family has passed down a recipe we called chicken a la Dunham. It is shallow fried chicken, in a 9x13 a cream of mushroom w/ garlic soup, cream of chicken, sherry cooking wine, usually served over mashed potatoes. I want to make it from scratch but can't seem to get the flavor profile right. Maybe you can make it the shitty way that taste great to us, and come up with your own spin on it.
Hey guys thank you so much for the videos and the approach - love you guys! I would LOVE to get your take on Roast Beef and Yorkshire Pudding. I love it but friends say it looks boring and hard to make - can you make it awesome and using the grill or back porch accoutrements for those who don’t appreciate that it already is? Also, please no fluff
As a child I loved peanut butter mixed with Karo syrup and the marshmallow fluff. My beverage of choice was strawberry milk and coke. Loved that combo.
I love sweet and salty, but…hot dogs and fluff. Naw I think not! I would never have guessed this would even be passable. I would love to see you do a pork loin sandwich. My grandpa had a restaurant in Story City Iowa. I was just 16 when I was last there. I remember him pounding the slice of pork loin, breading it and deep frying it. Putting it on a bun (it was so large it hung over on all sides) with a sauce, lettuce, tomato and pickles …so dang good! He passed before I could get the recipe. I’m drooling just a little bit.
As someone who grew up in Pennsylvania, I get a weird sense of pride seeing one of their many food monstrosities featured on your channel. But if you want a burger with Fluff, River City Cafe in Myrtle Beach used to have a S’mores Burger that was topped with Fluff, peanut butter and Nutella. It was incredible.
Since you've made something this wild, I recommend trying the Monte Cristo hot dog. I made it after seeing it on Man Vs. Food years ago and while it sounds like it'd be weird, it's fantastic.
Sam's disgust and all the hate-prep are priceless.
Hate-prep..... that's going in my cooking lexicon immediately. Outstanding, Valley!!!!
100% agree, the hate-prep made me smile so much
It was Sam’s chili 🎉
How?! did they figure out this burger. Do we need to ask Snoop Dog if he was in Pensylvania when this resteraut got going, seriously.
I love that he's not trying to convince anyone it will be good. "I don't want to make it. "
The Fluff Screamer sounds like an adult film stage name
To the rest of us, that’s “porn star” name. Are you Canadian or something?
😮
"He's in jail now..." LOL
You beat me to it - I was cracking up when Chance said that!
Laughed out loud at this! 😂😂
It was the fluff that did Johnny in. His sticky, gooey prints were everywhere. At he trial, when the guilty verdict was read, he cried out "Ma, why did ya have to give me a fluffernutter for lunch?"
Joe Bishop is so happy and Skippy is so annoyed right now.
This video highlights one of the true joys of being a son: messing with dad. Through my tablet screen I could feel the joy Max felt from getting Sam to make a dish he hated. Max, from one son with a cool dad to another, keep up the good work!
7:36 Max: here's the thing, its not so different from a burger with grilled onions on it
Sam: *regrets having children
😂
I do believe this is one of the first and only things I've seen you cook that didn't make my stomach growl lol
Sam & crew, I’m recovering from having a possible heart attack last Friday. Your videos have helped me get through while I’ve been laid up and recovering. Your channel is by far my favorite and I can’t wait to order a signed book! I also have a list of things to make once I’m up and about. Thank you.
Be well amigo 👊🏻
Stay safe buddy! 🙏
Prayers and thoughts of many wonderful days in your future are on the way.
Be better -- soon.
And just last video he said fluff in a burger was just wrong! 😂
Hope you have speedy recovery God bless
So happy Sam's back outside, even with an imminent storm approaching. Love that outdoor kitchen!
My family is from the mid-west and has this, I guess, lemon pepper chicken casserole recipe that I grew up on and have since tried to improve on/elevate and would love your take on it. It's chicken, cheese, cream of chicken soup, mayo, onion, celery and lemon juice, topped with more cheese and potato chips, baked and served over rice. It's actually a really tasty dish, but it's about as mid west as you can get...
Would love to get your spin on it.
I appreciate how real you are Sam when you're making these videos! Your clear disgust of the fluff yet willingness to try it for the sake of your team and for us makes this one video a great one for me!
I love burgers, I love chili, I love fluff. I cannot imagine ever being drunk enough to think of this monstrosity. Who created this at 2 in the morning while high?
I'd still try it.
Most likely it came about because of what Sam was originally dismissing. So someone that really liked the taste of spicey chili but couldn't handle the heat and wanted a chili burger that had that flavor but needed something that could cut the heat without changing the taste too much.
I wouldn't be surprised if they went through multiple ingredients to cut the heat until they landed on Marshmallow Fluff. It's a mild flavor after all and everything else on it most likely overwhelms it while it does it's job of cutting the heat.
I made luthor burger before, it's pretty good so I want to try this now
*Joey on Friends: "What's not to like? custard good, jam good, meat gooood"*
So it was actually started by a pregnant lady about 20 years ago and she’d bring her own fluff to my grandparents restaurant for her burgers and others saw and it caught interest and had been a staple since, especially for the younger crowd. Can also get a regular screamer without the fluff which is also good on its own.
@@bg8436good point on cutting the heat, like some people add sour cream to their New Mexico food
That's not even fluff, it's garbage marshmallow creme. You gotta get to the northeast to get actual fluff.
@HerbWarren Speaks Truth. That's Not Even Fluff
In the western part of NC, if you order a burger all the way, it comes with mustard, onions,chili and sweet coleslaw (I add pineapple to balance the sweetness). It is good.
Tony's Lunch is Girardville is about 2 miles from the massive underground mine fire that caused Pennsylvania to eminent domain the entirety of Centralia and demolish all the houses there and condemn the entire town because the townspeople were all dying of carbon monoxide poisoning in their homes.
Being that close to vents that are releasing smoke and carbon monoxide from a 60 year long mine fire is the only explanation for this.
I love that he absolutely hates this burger while making it
I hate this burger while he is making it too.
Regional recipe: Donair is a Canadian east-coast specialty, mainly Halifax, NS. Pita wrapped with sliced beef (like meat loaf with middle eastern spices) with diced onion, tomato, and a sweet garlic sauce!
I think matty made one
I make it all the time where I work
Not donair but doner kebab and it is a turkish dish, not realy an east-coast canadian speciality (which is more lobster roll or chowder of sea food)
@@francoisr.7069Not the same dish. Donair and doner kebab are two different things. No doubt there’s influence there though
@@francoisr.7069No, they are two different things. The Canadian donair is from people adapting to new ingredients and a lack of traditional ones. It is an east coast regional dish.
March: Tostada Burger. Bottom layer up: tostada shell, refried beans, cheese, pico or salsa (nice jalapeno relish) burger patty, lots melted cheese. Few examples of these in San Antonio, Tx.
My grandmas cheddar broccoli casserole recipe! It might be similar to one you’ve had before, but this one is superior.
- White rice, precooked, about 4-5 cups.
- 1lb broccoli florets cutt up
- 1 yellow onion diced
- as much garlic as you can handle
- 1lb chicken, shredded
- 1 can of broccoli cheddar condensed soup
- 1 can of cream of chicken soup
- 1 cup of shredded cheddar
- season to your liking
Serve it with chips! It’s a great casserole but we like to eat it as a dip as well. A spicy sweet Asian style flavored version of this would be great too.
That sounds disgusting 🤢
Why not put vegetables in it instead of cans of soup? Generally I use any meat, brown it with onions and then throw in some stock and add all your vegetables, cook slowly for a few hours and maybe mash some of the broccoli, pumpkin, potatoes or carrots to make it thicker. Use garlic, bay leaves, thyme, oregano, whole peppercorns and some cracked salt and pepper. I use any or all varieties of vegetables and keep it moist by adding water to just below the vegetables. I like to add mushrooms, spinach leaves and celery for extra flavour and don’t be quick cooking it, a long slow cook is best.
Add sour cream when serving
@@thearmchairjournalist566 because this is affordable and easy? Not everything has to be made from scratch, and it actually tastes great, I don’t like canned soup either, but before I knew this was what was in it I loved it just the same so why would I be that stuck up that I am put off by it being canned? Plus adding veggies is not the same as condensed soup lol, the soup is the entire point of the casserole. If you wanted to make it from scratch it would still be good, but you’d have to actually make the mock version of condensed soup not just add veggies and call it good. Don’t yuck another’s yum, because to be frank yours doesn’t sound like anything special and wouldn’t compare what so ever. I bet it’s good, but it’s not comparable. I can guarantee if someone made you it and didn’t tell you what was in it, you’d love it. Get off your high horse:)
A spicy hotdog chili fluff burger? Who thought of this?😭 thank you for taking one for the team, you’re a real one!
Sam, Sam, Sam -- you have not lived until you cook the Great Minnesota Meal in one casserole dish -- Tatter Tot Casserole!! (must have Cream of Mushroon soup)
Next to cold beer and ice fishing, it is the most wonderful food item to bring to a church potluck!!
oh baby talk to me slower!
When I hear the term " Fluff Screamer" a burger is NOT what comes to mind. I used to work at a little bookstore right next door to The Alibi over in Hillcrest.... That title would've fit right in
Lmao as a local I know what you mean
@@richardhernandez4974 I had hoped someone would 😜
Hey Sam , i live 15 miles from Tony's lunch. People line up for this burger. This town is so small if you blink your eyes you miss it.
March: sausage green beans
-1 pound of Bob Evans sausage
- 2 pounds fresh green beans
- 1 jar Alfredo sauce
- 1 bag Parmesan cheese
- garlic and onion powder
Ground beef and potatoes with green chili,
1 lb ground beef, browned, drain fat
add onion powder, S & P, garlic salt
add 1 can of green chili and pork sauce and a dash of milk
peel and slice enough potatoes to cover to bottom of a 9 X 13" baking dish
scoop beef mixture on top of potatoes and bake until potatoes are tender
my neighbor made this for me after I had surgery, it's a nice comfort food but needs some help, I've added greens beans, but I know you can do something amazing with this recipe
Wtf😂 this looks like something my wife would crave when she was pregnant
"Throw some pickles on it!"
Best thing to do with fluff is mix with 8 oz cream cheese. A great fruit dip!
That's not Fluff, that's jet-puff marshmallow creme, that's like calling a hydrox an oreo. But being on the west coast you probably can't get actual Fluff, but still, it's not Fluff. Fluffernutters are kid lunch staple in New England and even though I'm rapidly approaching 60 I'll still indulge in one occasionally. My grandmother used to put a dollop of Fluff, a pat of butter, and some s&p in canned tomato soup (made with milk not water) for me when I was a kid. Make that, with a Fluffernutter on the side, lol!
Jet-Puff and Fluff side-by-side and if you can tell a difference it is all in your head. Actual hint: they are both garbage
At 57 I still enjoy a fluff sandwich with a really nice black raspberry Jam. I am from Ct so I know what you mean about
real fluff and yes SuperDave its garbage but its glorious garbage.
March: Boiled Dinner, (carrots, potatoes, cabbage and smoked sausage 1 lb. link (hill shire or such) peel carrots and place in bottom of pot, peel potatoes and cube place on carrots, quarter cabbage and place on top of potatoes cut sausage in 2 inch links and place on cabbage, add pint of water cover and boil till vegetables are done. serve with con bread on side.
After a discussion with the family, smørrebrød would be like a series because it’s so many element and courses.
Now my hope (for March?) is to see you make
March: Stjerneskud
It’s a single open faced sandwich from the smørbrød lunch spread consisting of sliced bread topped with with fried fish fillets, poached white fish, caviar, shrimps salad, blanched white asparagus, and a squirt of lemon
Hey brother big fan, been following you for a while. I am a co-owner of Pop’s Original Screamer Sauce. Happy that you enjoyed the concept of the Fluff Buger! Next time add bacon for a Fluffy Pig. If you would like a jar of our Original and Extra Hot let me know. I’ll throw in some instructions too (butter on buger not bun, warm fluff, and steamed bun).
Coal region. They won't get it until they try it lol shout out Mt.Carmel pa
No. Stop acting like this is normal in PA. It’s not.
@@thelingletinglewho said it was supposed to be “normal”? You’re going to follow this channel and preach about “normal” food?
Cool. Another grilled cheese?
i think we need a whole video incorporating marshmallow fluff into random dishes. make it happen Max!
What F else do I have to do besides watching, cooking the recipes, laughing, cursing, liking the videos, and commenting to win a damn knife?
Been a fan since COVID and have been inspired by your continuous videos. I have all of your cookbooks and the new one is already ordered!! Cheers from Minnesota!!
Mrarshmallow fluff on a burger goes WAYYYY beyond experimentation and into madness.
Your man bun is too tight, its cutting off the oxygen to your brain
Cheese for everyone!
@@77trashman No man bun here. Have a nice day.
Yeah it sounds both gross and unnecessary
Sam! Can you show us some eggplant recipes like a rollatini? It has been awhile since you did any eggplant
🤢
As a guy who's had a few of Tony's screamers and a cook at a "rival" restaurant in the area, just happy to see it being represented.
The chili is more of a sauce than a chunky style chili.
And fluff sucks to work with, always.
He needs to get a jar of real screamer sauce.
@@supermhart Definitely. But I'm pretty sure Tony's lunch is indefinitely closed now.
Watching STCG while on a work call and not answering any questions...totally worth it
Here's a weird but super tasty recipe for you to try: Braised rabbit pizza. Sauce made from the braising liquid, bacon, caramelized onions, green onion, mozzarella, drizzle with balsamic sauce. I'd love to see your take on this one.
I remember having that fluff stuff when I was a kid, we would put it on our ice-cream. I don't think I could handle it now on anything.
Love the fartherly pride when the son used the whole roll of paper towels to wipe his mouth! Keep up the amazing content!!
March: Okay so thinking of staying on theme with this weird thing. Brioche bun, garlic-Sriracha mayo on bottom, smash burger patty, american cheese, another smash patty, sharp cheddar, apple wood smoked bacon, pickles,thin layers of peanut butter and marshmallow fluff (keeping with what Max said) , and butter on the top bun. I just came up with it so I haven't tested to see if it's good but, it has all 5 flavor profiles and "should" blend well as long as you can get the balance of the sweet to not overpower it. Maybe make homemade peanut butter and blend it with the fluff and butter for a single spread on top?
March recipe: Joe's Special.
Pound of ground beef
Pound of sausage (I prefer hot)
Three packs of frozen spinach
One large onion
Garlic to taste
Mushrooms
6 eggs, mixed with some milk
Parmesan cheese
Brown beef and sausage
Chop onion, garlic, mushrooms, and sauté in some of the meat grease.
Mix with meat, add spinach to warm.
Add eggs and blend well. Top with parm.
Enjoy!
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
I’m a local to Tony’s and have known the owners for over a decade. Even the one owner doesn’t put fluff on the burger when she eats one! 😂
But in all seriousness don’t knock it till you try it! It all started because they used to serve hot chocolate many years back and had fluff on hand for that. I believe it was a 16 year old girl who begged every time to have fluff put on the burger until they finally caved. Now they go through a case of fluff a week. The burger is notoriously served with chocolate milk to ease the heat of the hot sauce!
Sorry I did not see this sooner. I usually watch them the same day. Someone needs a vacation....I really like to see Sam bust a gasket. It really makes my day...
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
March: I’m from Idaho so how bout you make some crispy potato skins. Simply bake some potatoes (preferably russets) then cut them in half lengthwise and scoop out most of the flesh but leave a decent amount. Then traditionally you fill them with cheddar cheese and bacon bits, bake them for another 10-15 minutes and then top with green onions and sour cream. My family likes to fill them with cheddar cheese and pulled pork, bake them, and then top with bbq sauce, green onions, sour cream, and cracked pepper. It would be fun to see what other variations you and Max could come up with! Your channel is awesome!
You can't get potato skins anymore because the Idaho russet potato Farmers have bred out or genetically altered the potatoes so they have "no more skins". Just so fast food places and frozen french fries sellers want "skinless potatoes"?
The skin is the best part! Not much of a reason to buy potatoes very often anymore 😕 no more stuffed potato skins, no more tasty potatoes cans with butter and seasoned salt after eating your baked potato... 🤔 " No reason to buy potatoes anymore"
March: Make this. Something my Mom used to make. Not your traditional ramen...take any prepackaged ramen boil the noodles until done. Drain liquid, add 1 tablespoon of butter and 1 tablespoon of sour cream. Cook med heat then add flavor pack, and that's it. The older I get the more I like a protein in it. Chicken, smoked pork, sausage, bacon, add whatever. I'm sure someone else has done this before but here in central Ohio I haven't found 1 person yet.
Grumpy old man Sam is my new favorite Sam! This is my new favorite episode. Hahahaha
Ok, now I need a whole episode of 10 (easy) recipes (that you'll love!) that all have marshmallow fluff in them. I don't know what they all are, but I must see Sam take a bite of them all.
Well one of those recipes Has To Be... Chocolate fudge 😅😁. The finest use for marshmallow fluff?
Sam your delivery of this fluff product is amazing and entertaining. While you’re making recipes of odd ingredients, can you make a recipe using primarily beef jerky?
I have a confession to make : I own every book you’ve released Sam. And I’m not ashamed to admit it!
Damn Sam! I was so hoping you wouldn't like it only bc fluff was ruined for me by a coworker... A story for later, but I pray you and your family are safe before the xmile long storm hits San Diego! I could care less for 90% of California's but you rank top 10% of California's in my book! So may God be with you and your family and keep yall safe! I look forward to your content every week!
March: "Scotch Burger"
50/50 sausage beef patty stuffed with a slice of a Hard Boiled Egg breaded and deep fried topped with Bourbon Bacon Jam and Drunken Onion Strings.
Onion strings were marinated for 24 hours in a honey bourbon marinade
I'm not making this burger.
March recipe- Smoky Chopped Cheese!
Smoke ground beef that was rubbed with SPG to 155 IT. Pull and crumble the meat down. Now add oil to the cast iron pan over a stove top. Saute green pepper, onion, and the smoked burger meat together. Top with American or provolone cheese to melt, then transfer to a nice crispy hoagie roll. I call it the poor man's Philly cheesesteak, and it's amazing! You're welcome.
I started cooking because of your channel and that STCG knife would up my cooking game!
Fluff, peanut butter, rice crispy, and caramelized banana sandwich toasted on the griddle is amazing.
March: how about in honor of Fat Tuesday, we put your baking skills to the test and do filled Paczki's (your choice of any traditional filling).
1 c. whole milk
3/4 c. plus 1 tsp. granulated sugar, divided
1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
Cooking spray
4 1/2 c. (540 g.) all-purpose flour, plus more for surface
1 1/2 tsp. kosher salt
6 tbsp. unsalted butter, melted, slightly cooled
2 tsp. pure vanilla extract
2 large eggs
Vegetable oil, for frying
3/4 c. raspberry or your favorite flavor jelly or seedless jam
March: Make a Pittsburger.....from Pittsburg, California....not Pittsburg, PA.
Ingredients: 3 lbs. ground beef, Neutral Oil (enough to brown the meat), 1 chopped onion, salt and pepper, 3/4 cup ketchup, 1 lb. cheese (sliced or shredded), 3 lbs. dough (bread or biscuit)
1. Brown ground beef and onion until not quite done. Drain.
2. Add salt, pepper and ketchup
3. Roll 1 1/2 lbs. dough thinly and cover the bottom and side of a 10x17 pan. (Let rise while rolling out the top.)
4. Spread meat mixture, cooled to lukewarm, evenly over the dough.
5. Cover with cheese
6. Put the rolled top over the filling and seal the sides
7. Let rise for 30 minutes, then bake at 400 degrees for 30 minutes.
That's it! Super easy and super good. Of course, feel free to make it your own by any means necessary.
I made it 2 minutes in and was sick of the complaining and shut it off, I enjoy all your videos even food I don't eat but I was already sick of the complaining
would love to gift the knife to my grandmother for her retirement ! love the videos keep up the good work !
March: Ricobene's (pronounced Rick O Benny's) Breaded Steak sandwich (rated best sandwich in the country multiple times)
8-10 oz flank steak
Italian bread crumbs
eggs (for dredging)
marinara sauce
hot giardiniera
shredded mozzerella/provelone
torpedo loaf (Gonnella rolls work best)
pound steak thin, dredge in egg then Italian bread crumbs
fry steak until done (will look like your grandma's burbur carpet)
fold on itself (accordion fold, not rolled) into split torpedo roll
slather in marinara sauce
cover in shredded cheese and giadiniera
Sam's rage throughout this entire video was priceless. And then he liked it!!!
I live in Minersville pa like 25 minutes away from girardville! Love going to Tony’s! Good job SAM!!!!!
Man, my fiance and I make these at least a few times every spring/summer, haha. We definitely don't do it "traditional" though:
We make a chili with ground beef and a good lager, some veg and onion. Then, we make the burgers smash burgers - two patties per bun, slice of American melted on each. Stack the smash burgs on their buns, add chili, then add the fluff - perfection! (Although it is a lot of beef, haha)
Love the hate prep and that you actually tried it though! Growing up in MA it seemed like almost every house had fluff, so the Fluff Screamer made perfect sense to me, lmao
My husband and I have watched every episode of yours since pre-Covid. The realest on youtube!!!
I had a burger with peanut butter and jelly on the Navy Base in Honolulu two years ago. The waitress was surprised we ordered it - like it was on the menu as a challenge - but it was very good. I've made it at home a few times. Like this, I guess, so I'll have to try it at home too. Thanks.
I fully appreciate Sam's skepticism at the outset, because I share it.
This was awesome! I'm pretty basic. I eat smoked turkey sausage and rice with feta cheese everyday. Maybe Sam can church my meal up....like a lot
March:
Hey Sam I would like you to try "The Reese PBC burger".
It's hefty half-pound patty topped with bacon, crispy onion strings and crumbled Reese's Peanut Butter Cups.
And that's not all: The burger itself is stuffed with Peanut Butter Cups before it is cooked!
The sauce? sweet ‘n spicy sauce of peanut butter, heavy cream, and Sriracha.
I had it here in Canada and it was Awesome!
Lui G Bradford ON Canada.
Out of the hundreds, possibly thousand odd STCG videos I've watched, I can't recall Sam whinging so much about the "thing", hillarious. Thanks for taking one for the fluff team and making this, was fun to watch but this is one I will not be attempting on the weekend, or probably ever.
Sam! Love your show! Always fun to watch and learn new recipes. I would like to make a suggestion for your UA-cam channel to get one of those awesome knives! Monte Cristo is my all time favorite sandwich and I know you've done before. But what about a different version of it? Like Mexican style, Korean, Indian etc. I think that would be awesome!!!
That fluff screamer could lead to a whole new series of videos, "Things that Sam thinks are dumb AF, but may actually be good". 😂
March: Sam, make me a tailgater pizza! Can be a pizza, flatbread, calzone, whatever. Put it in a puff pastry if you want. Key ingredients: tailgater sauce (pizza sauce + buffalo sauce), mozz, chicken, diced celery. Bake it and then lightly drizzle tailgater sauce and ranch on top.
Marshmallow fluff is amazing and delicious, I grew up eating fluff and peanut butter sandwiches. You seem to give things that you've never tried a bad rep and then you find out that they actually taste good
"Do you know what this is? DO YOU KNOW WHAT YHIS IS???" 😂
I love the combination of spicy/sweet or salty/sweet. Nothing better than a messy, delicious 🍔
😂 the hate pouring out of Sam while making this reminds me of my inner dialogue before getting out of the house, but being glad I did when I get there.
March - Mexican burger. Twist it however you want. Guac on the bottom bun. Beef patty seasoned with BFF, onion powder, chili powder, cumin, smoked paprika, red pepper flakes. On top, add a Jalapeño cabbage slaw. Top bun gets a Sriracha Mayo.
Alternatively you can use ground chicken or ground shrimp.
Enjoy!
I had to jack with that fluff stuff recently, and it was easier to spread when I slightly heated it up for like a few seconds. Wonder if fluff is what you boys needed to offset the one chip challenge heat...hmmm...
I’m lovin’ the way Sam is hating every second of making this 😂😂😂
LOL!!! Sam's commentary on this episode is what makes it for me!! I love how much he hates making this burger!
Sam's distain for this burger is what is going to lead me to try to make it some time 😁 I had to watch this episode again b/c Sam's comments throughout the whole thing is just internet gold!
*Hey Sam, you don't have the balls to try this regional dish.*
There is a sandwich shop in Rindge, N.H. called Sandwich Master that has a burger they call the "Junkyard Burger".
"Fresh Angus burger topped with deep fried mozzarella sticks, macaroni cheese bites, battered onion rings and sloppy master" (sloppy joe mix)
I live in FL now and really miss this burger, I used to get this once a month or so. Maybe you could give this a shot?!
I don't know if they were available in Canada, but marshmellow cream is reserved for a moon pie! MMC between two cookies and smothered in chocolate. You want to make one of those heart attacks in your videos I'm sure Milo and Chance would agree!
Day 5 of asking for help, was on vacation so got both in today lol... my family has passed down a recipe we called chicken a la Dunham. It is shallow fried chicken, in a 9x13 a cream of mushroom w/ garlic soup, cream of chicken, sherry cooking wine, usually served over mashed potatoes. I want to make it from scratch but can't seem to get the flavor profile right. Maybe you can make it the shitty way that taste great to us, and come up with your own spin on it.
Great Video Sam, Max and Chancey! Would love a STCG 7" Nakiri Knife! Keep up the GREAT work!
Hey guys thank you so much for the videos and the approach - love you guys! I would LOVE to get your take on Roast Beef and Yorkshire Pudding. I love it but friends say it looks boring and hard to make - can you make it awesome and using the grill or back porch accoutrements for those who don’t appreciate that it already is? Also, please no fluff
😂😂😂 Once he took a bite I died laughing lol
As a child I loved peanut butter mixed with Karo syrup and the marshmallow fluff. My beverage of choice was strawberry milk and coke. Loved that combo.
Oh, child! I hope someone has elevated you to some proper sweet and savory by now. So many options! 😉
😮 you're definitely going to prison! 😂
I’m not sure if I’ve ever seen Sam cook something with so much discontent. Must’ve been delicious
March: Game day meals Pig Shots. Andouille Sausage sliced wrapped with bacon, cream cheese filling topped with grape jelly/Hawaiian/maple syrup/bbq
I love sweet and salty, but…hot dogs and fluff. Naw I think not!
I would never have guessed this would even be passable.
I would love to see you do a pork loin sandwich. My grandpa had a restaurant in Story City Iowa. I was just 16 when I was last there. I remember him pounding the slice of pork loin, breading it and deep frying it. Putting it on a bun (it was so large it hung over on all sides) with a sauce, lettuce, tomato and pickles …so dang good! He passed before I could get the recipe. I’m drooling just a little bit.
I LOVE that you try these reader recipes! You inspire me to try new things, too! Thank you!
As someone who grew up in Pennsylvania, I get a weird sense of pride seeing one of their many food monstrosities featured on your channel. But if you want a burger with Fluff, River City Cafe in Myrtle Beach used to have a S’mores Burger that was topped with Fluff, peanut butter and Nutella. It was incredible.
You always make the best burgers!
That fluff is really good for making creamy sweet fudge
I thought the only fluff I wanted was to do my pillow. Now I get to do it on my burger as well. You go Sam!
Since you've made something this wild, I recommend trying the Monte Cristo hot dog. I made it after seeing it on Man Vs. Food years ago and while it sounds like it'd be weird, it's fantastic.
Weird, but it works. I have never had that fluff before and now I want to get a jar and experiment with it. Hmm ...a fluff omelet? Nah!