Making a recipe that a subscriber requested over 700 times
video description
At this point it's a meme when we watch your vids as to just when you'll whip out the mayo/mustard and blow all the goats.
Date: 2023-12-29
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Comments and reviews: 18
CoinRingsUSA
Cooking in the oven first works better to make sure the crust is crispy when it is finished. When you do fryer first, then oven, the juices that come out while finishing it in the oven make the bottom of the crust soggy. If you do oven first, any juices that come out from the initial bake cycle in the oven will be fried off during the final fry cycle resulting in a perfectly crispy crust all the way around. As long as you use a thermal probe to pull it out of the oven when it is about 15F-20F below the temp you want it to achieve, then the final 2min fry cycle at 350F will get it there.
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Cooking in the oven first works better to make sure the crust is crispy when it is finished. When you do fryer first, then oven, the juices that come out while finishing it in the oven make the bottom of the crust soggy. If you do oven first, any juices that come out from the initial bake cycle in the oven will be fried off during the final fry cycle resulting in a perfectly crispy crust all the way around. As long as you use a thermal probe to pull it out of the oven when it is about 15F-20F below the temp you want it to achieve, then the final 2min fry cycle at 350F will get it there.
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jeannine1991
I went to SD for the Holiday Bowl this week, and made sure to eat at Samburgers. We had a jalapeno burger and a not so basic burger with a side of tots. DELICIOUS and excellent service! It s in a wonderful food hall, with other Sam choices-Not Not Tacos and Graze. We also indulged in super tasty gelato and mini donuts when we were there. If you re ever in San Diego, I HIGHLY recommend! Thanks Sam! (PS- We d love a Sam s dining experience at Long Beach Exchange)
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I went to SD for the Holiday Bowl this week, and made sure to eat at Samburgers. We had a jalapeno burger and a not so basic burger with a side of tots. DELICIOUS and excellent service! It s in a wonderful food hall, with other Sam choices-Not Not Tacos and Graze. We also indulged in super tasty gelato and mini donuts when we were there. If you re ever in San Diego, I HIGHLY recommend! Thanks Sam! (PS- We d love a Sam s dining experience at Long Beach Exchange)
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MongoMan693
This recipe brings back great memories: When I served in the US Navy we were served hamsters (yes, that's what we called them) just once every 6 weeks onboard my attack sub. They weren't frozen: they were hand-rolled by the cooks (using thin sliced beef roast, ham, and American cheese, breaded, deep-fried, and served with an additional cheese sauce you could spoon over on the side. Absolutely delicious and one of my favorite meals in the rotation.
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This recipe brings back great memories: When I served in the US Navy we were served hamsters (yes, that's what we called them) just once every 6 weeks onboard my attack sub. They weren't frozen: they were hand-rolled by the cooks (using thin sliced beef roast, ham, and American cheese, breaded, deep-fried, and served with an additional cheese sauce you could spoon over on the side. Absolutely delicious and one of my favorite meals in the rotation.
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brianazmy3156
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
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I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
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deniseheins2133
Amped it UPPPP. I make up Cordon Bleu and freeze it, along with twice baked potatoes. Toss a frozen potato and a chicken roll on a sheet pan, into the oven, dinner is done. Hubby thinks this is the best thing ever
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Amped it UPPPP. I make up Cordon Bleu and freeze it, along with twice baked potatoes. Toss a frozen potato and a chicken roll on a sheet pan, into the oven, dinner is done. Hubby thinks this is the best thing ever
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leedoss6905
Oh it's cured alright but with celery powder that contains nitrates.
Read the label.
You're getting ripped off buying this stuff because the USDA won't allow celery powder to be called cured.
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Oh it's cured alright but with celery powder that contains nitrates.
Read the label.
You're getting ripped off buying this stuff because the USDA won't allow celery powder to be called cured.
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sam_cooking
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
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They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
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TR7Ramen
I appreciate these new international recipes compared to slight variations on American dishes such as burgers/sandwiches. Allows me to learn more cuisines.
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I appreciate these new international recipes compared to slight variations on American dishes such as burgers/sandwiches. Allows me to learn more cuisines.
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ninedivines9655
I've recently come across something called a Pizza Waffle and it is supposedly popular in Japan, I would love to see what you would make out of it!
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I've recently come across something called a Pizza Waffle and it is supposedly popular in Japan, I would love to see what you would make out of it!
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sylviayoung1547
That looks awesome and delicious! I look forward to trying this at some point. I'm glad he didn't give up asking because I love chicken cordon bleu
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That looks awesome and delicious! I look forward to trying this at some point. I'm glad he didn't give up asking because I love chicken cordon bleu
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BlakesPipes
i dont see his response yet. was hoping he had already watched and commented. i think i can make this vegetarian some how. thanks for the ideas STCG!
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i dont see his response yet. was hoping he had already watched and commented. i think i can make this vegetarian some how. thanks for the ideas STCG!
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jerryhatrick5860
That's not cordon Bleu at all. Hahahahaha
Check all recipes cordon Bleu 2. But double the sauce part of the recipe.
Thank me Later.
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That's not cordon Bleu at all. Hahahahaha
Check all recipes cordon Bleu 2. But double the sauce part of the recipe.
Thank me Later.
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robertwoods4457
Hey Sam you need to use the pit barrel lot more. You need to do ribs or turkey on it. PLEASE USE IT LOT MORE IN THE NEW YEAR
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Hey Sam you need to use the pit barrel lot more. You need to do ribs or turkey on it. PLEASE USE IT LOT MORE IN THE NEW YEAR
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sam_cooking
Love it! I d love to see you do a Midwest classic JUMBO BREADED PORK TENDERLOIN! Check out Edinburgh diner in IN for reference!
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Love it! I d love to see you do a Midwest classic JUMBO BREADED PORK TENDERLOIN! Check out Edinburgh diner in IN for reference!
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19rfranco
Hahaha alright dankoz332 hahaha. Man went 2 years commenting everyday. Not just every video, but everyday. I love cord on Bleu
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Hahaha alright dankoz332 hahaha. Man went 2 years commenting everyday. Not just every video, but everyday. I love cord on Bleu
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tarahardy26
Everyones n da comments looking for good old Dank oz Dank has left the building he gave up hope after over 700 request!
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Everyones n da comments looking for good old Dank oz Dank has left the building he gave up hope after over 700 request!
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CP-os1pc
You want some flavor try Stove Top Stuffing Grind it in your food processor Better than regular bread crumbs Great job
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You want some flavor try Stove Top Stuffing Grind it in your food processor Better than regular bread crumbs Great job
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elledee3759
AGH! Please do not butcher the correct French pronunciation! It is Cordon Blur (as in blurred) not blue.
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AGH! Please do not butcher the correct French pronunciation! It is Cordon Blur (as in blurred) not blue.
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