Chicken smashed burgers #9
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Date: 2020-07-09
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Comments and reviews: 9
Belinda
MAX YOU MUST DO ME A FAVOR!
I would just LOVE to see an entire video of nothing more than Sam's flubs. Your dad has cut himself, burned himself, been attacked by pests, butterflies (recent video) dropped things, prepared things to go into the dish he was making, only to forget to put it in, almost set the house on fire, etc etc. lol! He is clearly gifted when it comes to cooking, but he is a danger to himself in the process! lol I am older than he is, so he can't blame it on age.
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MAX YOU MUST DO ME A FAVOR!
I would just LOVE to see an entire video of nothing more than Sam's flubs. Your dad has cut himself, burned himself, been attacked by pests, butterflies (recent video) dropped things, prepared things to go into the dish he was making, only to forget to put it in, almost set the house on fire, etc etc. lol! He is clearly gifted when it comes to cooking, but he is a danger to himself in the process! lol I am older than he is, so he can't blame it on age.
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Titus
I also now use organic Ghee. Along with a 50/50 mix of Korean toasted sesame and Californian virgin Olive oil, they have replaced all other oils/fats I was using. For the first time in my 62 years of life my HDL Cholesterol is higher than my LDL Cholesterol. Also in a year and a half I've lost 50 lbs. I still taste delicious but nowhere as delicious as I used to.
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I also now use organic Ghee. Along with a 50/50 mix of Korean toasted sesame and Californian virgin Olive oil, they have replaced all other oils/fats I was using. For the first time in my 62 years of life my HDL Cholesterol is higher than my LDL Cholesterol. Also in a year and a half I've lost 50 lbs. I still taste delicious but nowhere as delicious as I used to.
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Whoreally
Damn son! Can you at least TRY to be careful in one of your vids? You could have seriously hurt several people in one go. Glad y'all are okay, we need you around to teach us how to cook shit. I've gained 20 pounds since I started cooking your stuff, so, thanks for that!
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Damn son! Can you at least TRY to be careful in one of your vids? You could have seriously hurt several people in one go. Glad y'all are okay, we need you around to teach us how to cook shit. I've gained 20 pounds since I started cooking your stuff, so, thanks for that!
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PotatoPirate
I love how in North America they just have buttermilk in giant carton like normal milk. In the UK you have to go to Waitrose or Sainsbury's to find it in a little plastic carton. I wonder what our huge butter industry does with all of the leftover buttermilk.
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I love how in North America they just have buttermilk in giant carton like normal milk. In the UK you have to go to Waitrose or Sainsbury's to find it in a little plastic carton. I wonder what our huge butter industry does with all of the leftover buttermilk.
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paladonis
Question for the prep. I have a fun meat grinder I have been experimenting with, but haven't tried chicken yet. Does chopping yiled a better smash burger or would pushing it through a coarse grind be okay too? (It's the attachment for a Kitchen Aid mixer)
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Question for the prep. I have a fun meat grinder I have been experimenting with, but haven't tried chicken yet. Does chopping yiled a better smash burger or would pushing it through a coarse grind be okay too? (It's the attachment for a Kitchen Aid mixer)
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Pat
Sam, looked really good. Do you think after cutting the chicken into strip would a person be able to run it through a meat grinder or would it compress the chicken too much. My daughter and I make a lot of your recipes and enjoy them very much. Thanks
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Sam, looked really good. Do you think after cutting the chicken into strip would a person be able to run it through a meat grinder or would it compress the chicken too much. My daughter and I make a lot of your recipes and enjoy them very much. Thanks
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PikaSnipe
Can you please do fresh pork rib belly? I know it takes about 24hours between marinating, salting and cooking. I would love your take on it. Im going to try my own from what I've seen. All I ask is crisp skin and a cast iron pan. CHALLENGE SENT
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Can you please do fresh pork rib belly? I know it takes about 24hours between marinating, salting and cooking. I would love your take on it. Im going to try my own from what I've seen. All I ask is crisp skin and a cast iron pan. CHALLENGE SENT
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Charles
Very lucky today Sam. That oil episode needs to be corrected. Kinda hard to keep the handle in and area away from the outside of the Evo. Glad my friend you did not wear any of that hot oil. Ouch and # %. Hang in there and safety first.
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Very lucky today Sam. That oil episode needs to be corrected. Kinda hard to keep the handle in and area away from the outside of the Evo. Glad my friend you did not wear any of that hot oil. Ouch and # %. Hang in there and safety first.
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James
for someone thats so experienced and have cooking for quite some time i find it really hard to believe how much he cant handle the heat. i think max is less of a pussy. still love you sam! awesome burger!
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for someone thats so experienced and have cooking for quite some time i find it really hard to believe how much he cant handle the heat. i think max is less of a pussy. still love you sam! awesome burger!
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