This might be my favorite episode Adam has done. The steak and eggs would've been a fire episode on it's own, but then the wrap and steak frites took it over the top.
I hate when they say that because you're probably right. I really hope they actually do, though. Meanwhile I've got like, 8 or 9 rotisserie chicken carcasses in my freezer ready to go for this fall to make a huge batch of stock.
Your green pepper sauce is outstanding. I think I have always believed I failed at making it as I didn't wait long enough to cook it down. Thank you for the video and o #Beef #ItsWhatsForDinner for sponsoring this episode.
You’ve convinced me to try a peppercorn sauce again. I ordered my steak Au Poive once and it was horrible. Cracking through peppercorns was gross. It didn’t occur to me they did it wrong. Oh, more cat please :)
I love beef. This whole video had me drooling, but I'm a bit iffy on the ice cream. I would try it, though. I can't choose between them, without having tasted.
While I absolutely love beef…I’d love to see a real challenge. Same thing, but duck. Doesn’t have to be fresh and unfrozen, I get some solid duck breasts for about $7 each, but I’d love to see different ways you use them and make meals from them! Probably my favorite meat, but absolutely has to be perfect!
@@sidsrivastava6987 I totally agree! I had it years ago and it wasn’t cooked right and I thought I hated it until I had crispy duck and it reignited my interest. It’s soooo good. It’s not cheap, but I make it often and it has to be balanced with the right flavors, it’s hands down probably my favorite other than beef.
That's an excellent idea. If you guys liked this one, which it seems some of you have, I was thinking about doing this with literally every other protein.
So glad you did a sauce. I hear people say, "If you cook a steak right, you don't need a sauce." Really? So, it's okay to add salt, pepper, garlic powder, baste it in butter, garlic and thyme? Lots of great steak recipes have a sauce: peppercorn, Diane or burgundy mushroom for example. I have no guilt using store bought like Heinz 57 or A1.
I think a great steak can stand on it's own, but a well made sauce with really good ingredients can definitely make it a more memorable meal. Heinz 57 or A1 tho.... that's CRAZY on a good steak, but to each their own.
@@AdamWitt if I assembled them that morning or the evening before? We have an electric cooler so no worries about keeping them cold but we regularly go on 9-15 hr road trips and this would be so good and convenient to have for lunch.
i go *TOO FAR* when i make a peppercorn sauce. i reduce the green peppercorn brine down until it starts making a salt layer on top, and that's where the salt for the sauce comes from. i use too many peppercorns. it's great.
Well done for using the marrow. For real pudding you have the entire range of sweet British suet puddings (using beef suet from around the kidneys) - eg a boiled/steamed marmalade pudding would be fantastic, or a spotted dick (with currants and/or raisins). Or go back to the 18th/19th century and make marrow puddings (same principle as suet really, using the marrow as the fat), and again, there are many recipes for sweet marrow puddings, similar to the suet puddings. Both marrow and suet can be used for savoury puddings as well, eg steak and kidney pudding.
I ate at Chipotle only 1 time only. I did not like it, preferred going to one of the many Mexican food places owned by Mexican people. The food tastes way better
There's an amazing authentic Mexican place near me that is the best. Half the menu is Italian food. Never tried the Italian. Beef tongue tacos on fresh made tortillas.. So freaking good.
One thing I've noticed about food youtubers is the approach to steak salting. Y'all are super precise with bread and other baking recipes (and Kenji with his dumplings), and then you just play roulette with salt on your steak and free hand it multiple times. Maybe it's not an issue if you eat out a lot and are used to food salted by tobacco addicts (a specific phenomenon I've noticed in the US restaurant industry after living and traveling abroad for a decade), but you can easily get the salt precise if you want to. Weigh the steak in metric and add 1% salt (i.e. 4.5g of salt per lb) to the whole thing. This will satisfy pretty much everyone except the most sodium-sensitive, while salt-lovers can always add in a bit of finish or sauce after cooking.
I believe they leave that to personal, preference, "salt to taste" as it were. Then the viewer can be as precise as they want, because, as you pointed out, there are regional standards.
This might be my favorite episode Adam has done. The steak and eggs would've been a fire episode on it's own, but then the wrap and steak frites took it over the top.
Thanks dude.
bro got sponsored by big beef
That ad was a real moment:
"Be sure to drink your Ovaltine. Ovaltine? A crummy commercial!"
From someone who is trying to get back to "from scratch" I love your recipes and techniques
"Save that for a stock" - Every cooking UA-camr that probably just throws it away, but not Adam.
I hate when they say that because you're probably right. I really hope they actually do, though. Meanwhile I've got like, 8 or 9 rotisserie chicken carcasses in my freezer ready to go for this fall to make a huge batch of stock.
I go back and forth between saying it for real and being sarcastic about it... but you guys already know that
Your green pepper sauce is outstanding. I think I have always believed I failed at making it as I didn't wait long enough to cook it down. Thank you for the video and o #Beef #ItsWhatsForDinner for sponsoring this episode.
You’ve convinced me to try a peppercorn sauce again. I ordered my steak Au Poive once and it was horrible. Cracking through peppercorns was gross. It didn’t occur to me they did it wrong.
Oh, more cat please :)
If done right the peps just melt into the sauce, maybe have a bit of texture but it should crack on your teeth. Mister says hi. 🐈
Dammmm that wrap!!!
🤘🏻😎🤘🏻
I love everything about this video, and that homemade tortilla!!!!!
Ohhhhh mannnn!!!!
Dude this video was banging 😎👍🏻👍🏻
Just finished watching, another banging video man!!!!❤️❤️❤️❤️😎👍🏻
Adam I love watching your channel. You always make me laugh and your videos teach me so much!
Great vid 😁🥩 I would eat all these dishes, especially ceasar salad wrap
Adam you should have made ham with those green eggs..IJS LOL
The cat needs his own channel! Or hers! That last steak looked amazing.
Thanks. Mister says *nuzzle
Chopped liver ice cream coming next on Adam's new show: "Cook like a fookin' weirdo".
LOL
Great video. I agree with jarred garlic, it does not taste anything like fresh garlic. I’d use garlic powder or garlic salt over the jarred stuff!
That's a sexy cowboy steak the bone to short to be a tomahawk. Keep up the great work. you're very relatable and easy to listen to and follow.
Thanks man!
One visit to Chipotle was enough.
Nice tortilla, btw.
The ice cream maker is entertaining.
I reckon candied jerky as a late night snack with a brown spirit would rock
I concur
The perilla chiffonade is one of my favorite cooking techniques, it's such an underrated herb
I like using nice leftover steak sliced on the thin side and putting it on a nice bagel lightly toasted with cream cheese spread on both slices.
I love beef. This whole video had me drooling, but I'm a bit iffy on the ice cream. I would try it, though. I can't choose between them, without having tasted.
While I absolutely love beef…I’d love to see a real challenge. Same thing, but duck. Doesn’t have to be fresh and unfrozen, I get some solid duck breasts for about $7 each, but I’d love to see different ways you use them and make meals from them! Probably my favorite meat, but absolutely has to be perfect!
Duck is a super, super underrated meat
@@sidsrivastava6987 I totally agree! I had it years ago and it wasn’t cooked right and I thought I hated it until I had crispy duck and it reignited my interest. It’s soooo good. It’s not cheap, but I make it often and it has to be balanced with the right flavors, it’s hands down probably my favorite other than beef.
That's an excellent idea. If you guys liked this one, which it seems some of you have, I was thinking about doing this with literally every other protein.
@@AdamWitt go for it
Kewl video... Like that we share an addiction to pepper...... but that green spatula drove me nuts... way too small for the eggs...lol.... Skol dude!
xD
For the most part he spoke like an actual adult! I’m inpressed.
Don't give me too much credit.
Why cube the flank sear whole then cube better cook and crust
Because I want each cube caramelized on all sides. I wasn't going for a mid-rare situation, more akin to cubed up carne asada.
So glad you did a sauce. I hear people say, "If you cook a steak right, you don't need a sauce." Really? So, it's okay to add salt, pepper, garlic powder, baste it in butter, garlic and thyme?
Lots of great steak recipes have a sauce: peppercorn, Diane or burgundy mushroom for example. I have no guilt using store bought like Heinz 57 or A1.
I think a great steak can stand on it's own, but a well made sauce with really good ingredients can definitely make it a more memorable meal. Heinz 57 or A1 tho.... that's CRAZY on a good steak, but to each their own.
Would this hold if made for a road trip or would it get too soggy?
which part?
@@AdamWitt if I assembled them that morning or the evening before? We have an electric cooler so no worries about keeping them cold but we regularly go on 9-15 hr road trips and this would be so good and convenient to have for lunch.
Yummy!
So ceasar dressing is pretty much a very loose mayo? that's what dressing is - salad sauce 😄
I believe that cubing the steak would make it difficult to get a decent sear on all sides without overcooking it
Green eggs and steak, Sam I am!
i go *TOO FAR* when i make a peppercorn sauce. i reduce the green peppercorn brine down until it starts making a salt layer on top, and that's where the salt for the sauce comes from. i use too many peppercorns. it's great.
sounds like a pep party.
I would prefer it seared whole then either sliced or cubed my preference
Was that last steak brontosaurus?
might as well had been
Holy God!!! That Tomahawk steak was massive! How much did that cost?
Bro got sponsored by GUGGAH
Serving in a skillet is a bad idea. Things will cool faster than on ceramic. (Metal has a higher thermal conductivity. Faster in, faster out)
I would not could not eat your green eggs man
❤❤❤
That's a lot of salt over the day :o
i can take it.... for now
Interesting
Well done for using the marrow. For real pudding you have the entire range of sweet British suet puddings (using beef suet from around the kidneys) - eg a boiled/steamed marmalade pudding would be fantastic, or a spotted dick (with currants and/or raisins). Or go back to the 18th/19th century and make marrow puddings (same principle as suet really, using the marrow as the fat), and again, there are many recipes for sweet marrow puddings, similar to the suet puddings. Both marrow and suet can be used for savoury puddings as well, eg steak and kidney pudding.
So you made a ceasar salad burrito?
Yeah, a wrap is just a soccer mom burrito
@@jurban7998 Love this
Beef = life.
Beef = glory
@@AdamWitt👊🏽✊🏽
I ate at Chipotle only 1 time only. I did not like it, preferred going to one of the many Mexican food places owned by Mexican people. The food tastes way better
There's an amazing authentic Mexican place near me that is the best. Half the menu is Italian food. Never tried the Italian. Beef tongue tacos on fresh made tortillas.. So freaking good.
not beouf... BOEUF😊
One thing I've noticed about food youtubers is the approach to steak salting. Y'all are super precise with bread and other baking recipes (and Kenji with his dumplings), and then you just play roulette with salt on your steak and free hand it multiple times. Maybe it's not an issue if you eat out a lot and are used to food salted by tobacco addicts (a specific phenomenon I've noticed in the US restaurant industry after living and traveling abroad for a decade), but you can easily get the salt precise if you want to. Weigh the steak in metric and add 1% salt (i.e. 4.5g of salt per lb) to the whole thing. This will satisfy pretty much everyone except the most sodium-sensitive, while salt-lovers can always add in a bit of finish or sauce after cooking.
I believe they leave that to personal, preference, "salt to taste" as it were. Then the viewer can be as precise as they want, because, as you pointed out, there are regional standards.
Gordon Ramsay says that you should add crème fraîche and season the eggs at the last minute, just before finishing the cooking process.
Kenji says to salt your eggs 15 minutes before cooking them, and backed up that claim with testing and methodology
Go eat a couple of Gordon's frozen meals from the grocery store and get back to us.
Randy from South Park would also advocate heavily for creme fraiche, la, la, la, la, la lah.
I mean. His recipe is okay, but it’s wet af and not for everyone. Using his tips and customizing it, is way better