Видео

Thanks for making

Thanks for making

Very good tutorial but try a liitle bit faster.

Good grief! This is all backwards making the potatoes and gravy before the steak. After they are done cooking just set your potatoes aside. Cook your meat and while it rests mash the potatoes, and make the gravy in the pan you made the steak, using some of the drippings from the steak. I have never seen someone take so long to make gravy in my whole life.

Add rice to make a perfect meal.....excellent cooking demonstration.

That looks great! I can't wait to make it!.

I've never made peanut brittle cause could never find the recipe for this color and thickness of the brittle.Thankyou for sharing this,gonna try it

I love TARETARE sauce especially dunked in chips This fish dish is delish

Great video and presentation, enjoyed the info. I love cooking Mexican and Southwest style dishes. Depending on the recipes I do I like a little variety of heats. You clarified the chilis. Good job, Chef.👍

Hello Mam, I Visited your RUclips channel and noticed it ranks lower than others. SEO seems to be lacking, though your content is fantastic. Wondering why your videos aren't attracting more views? One key factor is insufficient SEO (your videos' SEO score is 52/100%, that's why your video is not reaching out to the people and you do not have many subscribers, views, likes, watch time, and comments. I also noticed that your video thumbnail was good. If you'd like, I can assist you with improving it. I think your RUclips channel will make your dream come true. I am waiting for your response.

Just found your site today. Very informative and descriptive of chili's I didn't know about. I've lived in Arizona all my 80 years except for the first 10. I grow my own chilis in my garden. Anaheim's and Poblanos are best for cooking, sauces and dips. For the past three years I have grown the Ghost, Carolina Reaper and Trinadad Scorpion just for giggles and laughs. These are NOT for human consumption. I did make a pot of chili sauce with a equal mix of the Amaheim's and Carolina Reapers. Canned crushed tomatoes, fresh garlic salt, pepper, onion and cilantro. Brought to a slow simmer outside on my three burner propane stove. Wife didn't even want them in the house, let alone cooking on the stove. She said the fumes would rust everything in the house made of metal and kill the cat. Very pretty jar of salsa, very deadly. I dipped the spoon into the mix, shook off all that would fall off and licked the spoon. Tasted marvelous for the first 1/4 second. Not recommended for normal people. Not even my prior adventures with the Ghost Chili could compare with this. Should just be used to make pepper sprays for bears and criminal repellant. I'll be sure to watch for more of your videos.

It's Scoville not scofield

Back in the mid-west (Indiana) they call the Bell pepper a "Mango". Why? I have no idea. I was born there but have been an Arizonian for the past 70 years.

Jalapeno is the middle of the road pepper

Great video. Just a tip if you have a Costco membership it's cheaper for a better cut usually and sometimes they have extreme markdowns like the 10 pounder I got for 2.79/lb. Great time to check is after holidays. Love your presentation and your kitchen makes me wanna get in there and cook. And I hate cooking.

I have fixed this recipe several times and it is the best tamales I have ever had. it is a lot of work but oh so worth the effort. It is a bit of a complex process but you will love the results. I have watched this video each time I make tamales to make sure I get the exactly the same results. The extra tamales freeze well. Thank you so much for the instructions. They are detailed and well thought out. Perfect

Just a health suggestion. Do not use metal utensils with a metal pot. Use wooden utensils. Metal on metal causes metal flakes to end u in the food.

Fantastic job and thank you for all the cooking tips on how to cut the veggies 😊

Interesting build with cheese and dressing on both sides of the meat, I would prefer corned beef, though. Thanks for sharing.

I would not have money for pastrami as a student but it looks good

The only thing that Reuben sandwich is missing is …. An Icy Cold Beer 😊

You have bean stew!

Can you add brown rice to this recipe

Confused. Is it a hot temperature sandwich or warm or cold?

I’ve never seen the fresh Peppers you us3d in your meat. Only the Pasilla in dried form.

Mexicans do not pronounce the ( G) and the ( L ) sound , so the Guajillo is pronounced Whahio. Jus sayin.😊🫔🫔🫔

thank you .. I am growing several different kinds of chilis this year the guajillo and pablano/ancho and lost my name tags on them ..lol.. so now I know which is which.. I am also growing the Anaheim and of course Jalapeno my fav.. will be drying them as well so again thank you ..🌶🫑

I'm not sure if you've done this before, but a Lamb chop recipe would be fun to watch !!! <3

I love your kitchen. Thank you for explaining about altitude.

Never had pastrami before, but you've made me want to try some! Now I know how to make it if I like it. Thanks!

lets just say: when it comes to botox bacteria.....i want to take 0 chances.

If you didn't do Chicken Marsala yet, Id love to see your take on it !

Good to see you again Mr. Trotter. Looking forward to more videos. Also, your recipes on your website are spot on! Take care.

Love your kitchen setup! First time here. Best of luck with your channel

Super stoked for the canning content

Traditionally Pastrami was made by the Turks and Azerbaijani's....toast your coriander, mustard seeds, peppercorns (add allspice, cloves and paprika to your rub) in a skillet brings out the oils....Fennel is also a spice that is added by the eastern Europeans...Tradition is to dry age your beef not wet age...COVER YOUR CORNED BEEF WITH LARD AND THEN PUT ON YOUR RUB...vacuum seal it a cook sous vide for 48 hours @145...(length of time is shorter if you use a non traditional cut like sirloin) but if you are using the naval or even brisket (top round too) 48hrs...then put your beef in the smoker for about three hours low temp (200-210) and you will have a better pastrami...

Here's the link to how to use a smoker: ruclips.net/video/gVfsDZ95-pE/видео.html

Two uploads in one day? We are getting spoiled

This seems like a very accessible process for beginners and veterans

Great lesson can also translate into baking and making pastry?

Looks delicious i absolutely love cornbeef and pastrami sooooo yummy😋😋😋🤤🤤🤤

As and old sub I dont know how to make Pastrimi. I lovethe history and it's good. realy a great video and I learned a lot about pastrami! Great facts, really enjoyed watching you do this. Please stay connected to your all subscriber! Cheres!

The process looked fun. Not too complicated. And the results looked delicious. Great job!

Good video. Most popular are short videos. I made it two ago.

That pastrami looks incredibly delicious 😋

Hi stuart, how are you I hope you are alright, it is good to see you on RUclips again, take care and stay safe x

Just be prepared for when your eating that delicious duck gravy, you have a galdbladder❤❤❤❤after this meal I went to hospital with inflamed galbladder let me say to I ate peach pie with ice cream on top GOD what was I not thinking❤❤❤❤❤ great recipe though……it was amazing…….❤❤❤❤❤😊

I'm going to try this. 😊

Mr. Trotter, very good to see you again. As always, enjoying your videos. Folks who don't order your recipes on your website are missing out, plus it's a cheap way to support your videos. Take care.

I don't see a dead garden. Saw some dead, kaput, twisted, curled, stunted plants in my raised beds at my house after using composted manure top dressing last year. Where is the dead garden on this video? Misleading title. No sub.