I suffer from pretty severe depression and it’s often hard to muster the energy to get out of bed, let alone go to the grocery store and cook a full meal. This show has inspired me to improve what I eat and learn to cook. I pick one recipe from here every week and challenge myself to make it. It’s easy and delicious and I couldn’t be more grateful!
hi sam ! i learned this from my German...instead of tossing the leftover seasoned panko, add a beaten egg and mix together to form patties and pan fry. makes tasty savory quick bread type patties that us kids used to fight over. kind of like savory patty shaped hush puppies. give it a try ! love watching you and listening to you and max !
I love all your videos and merch, Sam. What a smooth running show you all produce today compared to 9 years ago. You can tell you all do a lot more prep work now so the quality of the videos is on point. Love your old videos too! You guys are my favorite 😊
Great looking recipe - I decided to cook a pork loin for Christmas dinner, and was just going to do it real basic, but I gotta try this now. I'm thinking this would be nice served with a spinach-cream sauce (like florentine sauce). So jealous of Sam's kitchen. Look at all those spice bottles lined up neatly in their own space - the obsessive-compulsive part of me is SO satisfied.
Dammit Sam you’ve done it again I just made this! I’m trying to figure out how to send you the photo but I’ll figure it out but wow quick and easy great recipe thanks again!😁
Looking for a recipe for Pork Tenderloin, so of course I check out Sam the Cooking Guy! So, SAM, I noticed your spice rack (awesome) but if you had your spices Alphabetical, like in the grocery stores, You could have found the Thyme a lot quicker without the panic.....a.k.a. Stress! And it's Trichinosis not Salmonella.
I did 9 years in Canadian jail for cooking a medium rare hamburger. I honed my skills, and now live a life of leisure as a professional video game player.
hey guy's. just watched a pork video you did but it doesn't say the date but I'm gonna guess it was from around 4 yr ago, give or take. I tried looking but you might not have done a video of this. me and my gal used to take two Fosters cans, put the beer into something we could drink from, cut the tops off the cans and cut a Pork loin tin half. we only used Fosters because of the size and shape of the can fits half a loin perfectly with room to baste with the beer and whatever hot sauce we had. the we'd stick that into a camp fire right in the coals. love you're work, keep hit up. cheers _Quill
If it's your food, & you're making it for yourself, feel free to double-dip. No fear of cross-contamination. I've cooked for the public. I cook at home. (The rules are slightly different.)
WOW. Picked up pork tenderloin on sale & looked up Sam for an idea. Even though I didn't have that type of dijon (I used old fashioned, grainy Dijon) I added some Maggi, maybe 1/2 tsp to the 1/4 cup of mustard, 2 tbsp Frenches mustard, 1 tbsp Worcestershire and a tbsp or so of Sriracha sauce haha. I don't have a rack to roast on, so on parchment they went. Any of the Panko breading that fell off was eaten, it was that damn good!!! Thanks Sam & crew!!!
Lol not only double dipping the spoon, grabbing that cabinets and bowls after handling raw meat! Killer spice cabinet, the kitchen and food look great!
Sam is quite the drama queen. He's a great short order cook but a bit ill prepared for grown up cooking. He leaves it in the videos to fluff the content.
Sam I’m not crazy about your new set up!! It’s gloomy and not appealing! Much rather see you outside behind the grill!! That’s what made you different! And you have a much livelier attitude when you’re outside!!
no medium rare burgers in canada!!! thats fuckin bullshit!!! fuck canada burgers are meant to be med rare. all red meat is meant to be med rare or less!!! WTF DUDE. thanks sam always love your vids brother. you are my first go to when i wanna cook somethin or need a technique new to me etc..
If it's your food, & you're making it for yourself, feel free to double-dip. No fear of cross-contamination. I've cooked for the public. I cook at home. (The rules are slightly different.)
I suffer from pretty severe depression and it’s often hard to muster the energy to get out of bed, let alone go to the grocery store and cook a full meal. This show has inspired me to improve what I eat and learn to cook. I pick one recipe from here every week and challenge myself to make it. It’s easy and delicious and I couldn’t be more grateful!
At least you’re in the kitchen where you belong
@@youtubeistrash2 LOL
@@youtubeistrash2Jesus lol
I know it has been awhile but I hope you are felling better and cooking up a storm.
I do as well and cooking has been quite the passion for myself. I hope and pray your are doing better! Depression and anxiety is awful.
hi sam ! i learned this from my German...instead of tossing the leftover seasoned panko, add a beaten egg and mix together to form patties and pan fry. makes tasty savory quick bread type patties that us kids used to fight over. kind of like savory patty shaped hush puppies. give it a try ! love watching you and listening to you and max !
cant believe how far you guys have come!
I love all your videos and merch, Sam. What a smooth running show you all produce today compared to 9 years ago. You can tell you all do a lot more prep work now so the quality of the videos is on point. Love your old videos too! You guys are my favorite 😊
Great looking recipe - I decided to cook a pork loin for Christmas dinner, and was just going to do it real basic, but I gotta try this now.
I'm thinking this would be nice served with a spinach-cream sauce (like florentine sauce).
So jealous of Sam's kitchen. Look at all those spice bottles lined up neatly in their own space - the obsessive-compulsive part of me is SO satisfied.
So much yes! Even in the early days this channel is giving out money recipes. watching in 2019 and loving to see the progress...
2023 says sup
the show has definitely been refined over the years. Now it's perfection.
It's interesting to see how the production (and Sam's confidence/style) has improved. But the food was always yummy.
Great fun watching an “oldie” - my how far you have come ❤🇨🇦
Big fan of your recipes.
Dammit Sam you’ve done it again I just made this! I’m trying to figure out how to send you the photo but I’ll figure it out but wow quick and easy great recipe thanks again!😁
You sure have come along way since this video thanks for the video.
Looking for a recipe for Pork Tenderloin, so of course I check out Sam the Cooking Guy! So, SAM, I noticed your spice rack (awesome) but if you had your spices Alphabetical, like in the grocery stores, You could have found the Thyme a lot quicker without the panic.....a.k.a. Stress! And it's Trichinosis not Salmonella.
I did 9 years in Canadian jail for cooking a medium rare hamburger.
I honed my skills, and now live a life of leisure as a professional video game player.
Made it tonight. Beyond delicious!!!
i noticed that mistake too immediately.. thanks for addressing that!
I'm gonna try this tonight! I LOVE this channel
Use a remote thermometer and comes out perfect every time.
I’m going to make this for supper tonight. I just need to find myself a sharp knife.
Love your videos! I redid my kitchen and I’m looking for the racks that you have in your oven. Frigidaire is a bunch of Aholes, can you help me out?
MADE this last night it was a big hit
hey guy's. just watched a pork video you did but it doesn't say the date but I'm gonna guess it was from around 4 yr ago, give or take. I tried looking but you might not have done a video of this. me and my gal used to take two Fosters cans, put the beer into something we could drink from, cut the tops off the cans and cut a Pork loin tin half. we only used Fosters because of the size and shape of the can fits half a loin perfectly with room to baste with the beer and whatever hot sauce we had. the we'd stick that into a camp fire right in the coals. love you're work, keep hit up. cheers _Quill
_A family favorite_
If you were serving the pork as the main dish...what are a few good options for sides?
Love how ADD Max is in these early videos
Can I cook this on my grill or bbq? Or will I burn the crap out of the Panko?
Sam you made something that won’t add to my considerable girth,. Please keep that up!
If it's your food,
& you're making it for yourself,
feel free to double-dip.
No fear of cross-contamination.
I've cooked for the public.
I cook at home.
(The rules are slightly different.)
I miss these
WOW. Picked up pork tenderloin on sale & looked up Sam for an idea. Even though I didn't have that type of dijon (I used old fashioned, grainy Dijon) I added some Maggi, maybe 1/2 tsp to the 1/4 cup of mustard, 2 tbsp Frenches mustard, 1 tbsp Worcestershire and a tbsp or so of Sriracha sauce haha. I don't have a rack to roast on, so on parchment they went. Any of the Panko breading that fell off was eaten, it was that damn good!!!
Thanks Sam & crew!!!
Just made this dish, it's fucking LOVELY. Props to you!
Do they ever feed the Chinese Clark Kent?
Lol not only double dipping the spoon, grabbing that cabinets and bowls after handling raw meat! Killer spice cabinet, the kitchen and food look great!
Not salmonella, trichinosis for pork
Excuse me. Did you just double dip the Dijon? 😀
Closed captions would be geeat for us folks who eat but have hearing issues.
Trichinosis is what you get from undercooked pork. You can also get worms.
I know this an old video, but why would you remove the fat on a pork loin?
Sam and Max give me this strong Bob Ross and son Steve Ross feeling. I hope the years prove more beneficial for Max than they were for Steve.
Food looks awesome, but come on don't say a pork tenderloin is gameday/poker food. Just let sam cook he's the talent
Sam do a quesadilla with chicken.
How times have changed.
Love the camera hijinx...3rd camera?
ghetto bag 😅🤣🤣🤣😂😂 my whole pantry has those lol..
Have you ever heard of "mise en place"? Running around looking for ingredients, wasting time does not endear you to real chefs. Chaos reigns...
Sam is quite the drama queen. He's a great short order cook but a bit ill prepared for grown up cooking. He leaves it in the videos to fluff the content.
It is called fascia.
Wow these are vintage vids
11$.................. omfg..................... its £2.67p each here in the uk.
sorry, i learned from my German mom :)
Thyme Bag
Sam I’m not crazy about your new set up!! It’s gloomy and not appealing! Much rather see you outside behind the grill!! That’s what made you different! And you have a much livelier attitude when you’re outside!!
Trichinosis, not salmonella.
Can you try to make a similar 7 finger pork chop to Perry's Steakhouse?
ruclips.net/video/YeIgs-8W_CU/видео.html
Better make sure it's time not Maui weed
no medium rare burgers in canada!!! thats fuckin bullshit!!! fuck canada burgers are meant to be med rare. all red meat is meant to be med rare or less!!! WTF DUDE. thanks sam always love your vids brother. you are my first go to when i wanna cook somethin or need a technique new to me etc..
Please get your ingredients and cameras ready. Otherwise your wasting our time.
Is Max gay? Asking for a friend. He sure does love his sunsets.
Wtf government regulation... lol. How about yum sam nice recipe
Do less talking and making yourself sound a prat
those flip flops tho
If it's your food,
& you're making it for yourself,
feel free to double-dip.
No fear of cross-contamination.
I've cooked for the public.
I cook at home.
(The rules are slightly different.)