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@@TalentlessCooking lol, sounds like the fair needs to get with the times 😁

As silly as this seems, it was really nice! 😊👍

I didn't have that issue, thankfully. 😊 Not sure what causes crunchy ends. Maybe if you use a thick dog and stick the pasta in too far, or try to cook it too fast maybe?

@@AdventuresInSnacking interesting. Your guess sounds reasonable

You're very welcome! 😊. Extra additions can add a little extra flavor and aroma, but simple peppers in a vinegar solution are great as they are. Hope you enjoy 👍.

You're very welcome! 😊👍

Nice. It adds a nice earthiness to. Since filming this, I've experimented with blanching the spinach separately, then chilling in ice before blending. I think that can get it even greener 👍 😊

Thanks! 😊 👍

The herbs and onion come through really nicely too! 😊

Yeah, while Christmas was the inspiration, it's actually just a nicely balanced, multi textured hot dog. 👍 I'll make it again, Christmas or not 😊

Yeah, cold Christmas food is much more sensible for this climate 😊

Australian bacon is typically made from pork loin instead of pork belly like American bacon is (at least, so far as I can research...).

Yes, standard Aussie bacon is a cut that includes the loin and extends down to include some belly and is referred to as "middle bacon". So there's a fatty end and a lean end. "Short cut" bacon is very popular, which is the lean end and pretty much all loin.

I think this particular product is belly. Aussie bacon is typically a longer cut that includes the leaner loin also. It is very wide. Maybe cut on an angle, or possibly just a wide pig 👍

Thanks! 😊

Nice. We dont have Trader Joe's here. I hear they stock some decent snacks 😊

You can always leave them off 😊. I like the extra pop of saltiness from a good finishing salt 👍

Lol, well that's embarrassing 🤣. I should have pixelated it during the edit. Technically it's not actually down, just showing. The little flap of denim that is meant to cover it is pushed to the side 😊

@@AdventuresInSnacking Don't take all the criticism from people too harshly, I laughed at some of your jokes and subscribed and I'm usually someone who clicks away from a lot of new creators. :)

@@SamBrickell thanks! 😊. A little negativity is all part of the game. The overwhelming majority of comments are really positive 👍

Fair enough. I didn't get very cheffy with the sauces 😊. How would you have sauced this?

I like this idea. 👍 Easy clean up! 😊

U.S. South? I always thought hashbrowns were more of a Mid-Western thing.

as someone from the south this seems perfectly reasonable and seems like it would be a good way to prep large amounts to quickly fry throughout the week lmao at thinking a chef is needed for hashbrowns to begin with

@aspectll8286 Totally! 👍. Hashbrowns can still be great as a rustic dish and super easy to make. I just use this method when I want to put in a little extra effort. I like the final texture, subtle herb flavour and neat presentation when done this way 😊

I think so. I think that one was inherited from my wife's grandparents, so I dont know the full history.

Lots of experimentation and trial and error. 😊

I hope it turns out great 👍

For this recipe, I bought the bread. I do bake my own sometimes, but for smaller quantities, I usually buy it. I made two of these burgers, so it didn't seem worth the effort to make two buns. Most supermarkets here have ok bread.

Yeah, it was pretty messy by the end 😊 Worth it, though 👍

Lol, it's a bit of an abomination. Tasty though 😋

Great 👍. You could probably substitute the hot dog for an Italian sausage. That would make it even more authentic. 😊

@@AdventuresInSnacking I was thinking that too. Lol

Lol, absolutely! 🤣

Thanks! I thought it would be helpful 😊

That's fantastic! I'm glad I was able to inspire you 😊. I have more videos on the way and many more planned. More fermentation, too. Hot sauces and quick kimchi are amongst the videos planned. 👍

Lol, yay! It is pretty darn good. I like the close shots of it bulling away. I should make it again over the weekend. I think I have some in the freezer. 😊

Thanks so much! There's a lot of competition on youtube, and it takes a while to get established. I'm glad you could see the production value. I do the best I can with what I have to work with 😊👍

The lid has been replaced since filming, but that's a good idea. 👍 The lids do rust easily if they get into contact with the salt. I'm experimenting with plastic lids too. 😊

Thanks for the feedback! I'll take it on board. I always try to add a little humour to the videos, but I think this time it was a little forced. 👍

Thank you, and welcome aboard! 😊 These are pretty yum, and not too hard to make if you're OK with deep frying at home 👍

Thanks for watching! I've just planted some different varieties for the coming season. Hopefully, I'll have a good harvest and more hot sauce videos to come 👍

I'm glad I got it right! 😊👍. I do see the two terms used interchangeability quite a lot.

@@AdventuresInSnacking bhaji is used in the southern region. I recall being in the south for the first time and I had no clue what the hell they were selling.

@Ghost.Nappa56 oh, so that's the difference. I've had a brief visit to the north and south, but I don't think I ate any while I was there. I do see baji used a lot in British Indian restaurants, though.

@@AdventuresInSnacking it's really a cheap street snack or something that's mostly made at home. At the very least I can't imagine myself going to a fine dining restaurant and ordering this, as much as I like it. It's a very popular snack during weddings iirc.

If you can't find chicpea flour or besan, you could probably just use more plain flour. It won't have the flavour and colour that chicpea flour has, and the texture will be a little different, but I think you should still end up with a tasty, crispy, onion snack.

@@AdventuresInSnacking I don't think I've seen those flours in Poland on regular shelves :(

@@SeeNyuOG bummer. Maybe try with regular flour and see how it turns out. 👍

I sure did! But I was the only one eating it, so I figure that's cool, right? 😋

Sounds delicious! I'm now picturing you shoving an onion through the strings of a mandolin. 🤣 That's sure to ruin the tuning.

@@AdventuresInSnacking 🤣🤣🤣

They are super crispy. 😊 The onion inside is still tender, too, so it's a nice contrast of texture 👍

Thanks! It was a fun one to make. Super tasty snack, too. Thanks for the support 😃 👍

I'll add it to my "to do" list. 😊

Thanks! It was a lot of fun. Funnily enough, I've never had a grilled cheese with blue cheese before. It was really good 👍 😊

I'll have to give Beets a try. I've never used them in a hotsauce, but that sounds really good 👍

@@AdventuresInSnacking good luck! Also with a powerful blender I find I don't need any water and just to 3% of all the weight of the veggies

@@ardenthebibliophile I really should get a better blender one of these days. 😊

@@AdventuresInSnacking another prime day is coming up, always worth looking to see if the Vitamix is discounted!!

Woo! 😊 thanks! Simple is definitely what I was going for. No need to overcomplicate something that's already tasty 👍