Made it. Awesome. Grandson kept eating the onions as they were cooking. :D Once the whole thing was done, we each had a half-plate full and then desperately needed naps.
Sammi my Man I am 68 years young and I -DO- remember Lenny Bruce. He was an unapologetic satirical comedian with an always over-the-line approach. He died in 1966 when I was 11 years old. My mom & dad wouldn't let me listen to any of his stuff so we passed around a home-made tape recording of him at school!
There is not a recipe I use that I don't change or add something to it. Sometimes, it is out of necessity or I just want to put my own spin on it. Love using ingredients in new ways and combinations. Thank you for all these great dishes. I'm always looking forward to the next. My wife thanks you as well.
Czech Potato Soup 16 strips of bacon fries crisp 2 cups of diced onion 8-10 large potatoes cubed 2 cups of sour cream 4 cups of whole milk 3 tablespoons of parsley Fry bacon till crisp and crumble. Fry onion in some bacon grease. Boil potatoes in only enough water to cover until soft and let simmer for 15 minutes. Add remaining ingredients and simmer on low for 29-30 minutes. Add salt and pepper to taste
My wife makes a French onion pork chop dish which sits on stuffing and is smothered then melted smoky swiss is melted on top. Easy,fast and delicious. Thanks for sharing this 😄😄😄
@@GlaciusDreams FRENCH ONION -PORK CHOP SKILLET. 1 tbsp oil 6 boneless or bone in Pork chops 1/2 in thick. 2 tbsp Worcestershire sauce 1 pig (6oz) stove top stuffing mix for chicken. 1-1/2 cups of Hot water 1 cup Kraft shredded Swiss cheese Heat oil in large skillet on med-high, add chops (seasoned per your liking) and onion's, cook 10 minutes or until chop's are cooked through (160°)F, stirring onion's occasionally and turning chop's over after 5 minutes transfer chops to plate cover to keep warm. Cook onion's an additional 5 minutes or until golden brown, add Worcestershire sauce mix well reduce heat to low. Return chops to skillet, spoon onion mixture evenly over chops. Mix stuffing mix and hot water, spoon stuffing mixture around edges of skillet, sprinkle with cheese cover cook an additional 5 minutes or until stuffing is heated through and cheese is melted. It's a Kraft foods recipe hahaha 😁
The good old kitchen. My first glimpse of it was way back when I seen my first STCG vid, it was the breakfast smoothie video. Keep banging out these vids guys. I think we need a well overdue kitchen tour video soon.
My humble opinion is all those fancy-ass eggs are frikkin' over-rated, over-hyped, and over-priced. (But I reckon if your ass is rich enough to live in San-goddamn-Diego, that shit don't matter.)
I am literally drooling over this. French Onion soup is one of my favorite things and this looks like a super filling meal that will hit all my favorite boxes. Exited for this recipe, thanks Kenan and Kel!
Sometimes you find that chicken cuts the richness of the beef and prevents it from being overpowering when it gets too concentrated. I couldn't tell you if this is one of those times but from my experiences, it likely will be. If you like individual items but not this combo with beef, trying it with chicken might be a whole lot better. But some people like the concentrated beef flavors so let us know how it turned out.
Go with veal cutlets. Yes, bit more expensive, but so much better! I'd probably would also swap the vermouth with sherry, but that's just a personal preference. Write back how it turned out :)
I think some of us would be disappointed if he DIDN’T eff with the recipe. I thought about veal cutlet instead of chicken. So we’re on the same wavelength
Hey Sam, you might wanna give this Hungarian potato dish a try (Rakott krumpli): In my opinion it's one of the more underrated dishes we have :) Ingredients: 4-5 potatoes 6 eggs half a pound of Hungarian sausage (smoked, dried, spicy and consumed raw // could be replaced with spicy salami) 3 cups of sour cream -Peel the potatoes -Hard boil the eggs -Once they are cooled down a bit, slice up the eggs, potatoes and sausage around the same thickness (0,5cm). -Add a pinch of salt to the sour cream -Take a large heatproof dish, butter it up and start building the layers: potato slices > sour cream > egg slices > sausage, until you reach the top. -Finish the top layer with a thin layer of sour cream or cheese. -Cook it in the oven on 350°F for 30-40 minutes Enjoy
I make this dish and it is always a hit. Yours looks so much better! I am going to change a couple things that I do to what you did. For one, I never thought to put it in a cast iron skillet! Nor do I put another layer of bread on top of the chicken. Thank you Sam! I think this dish is about to be elevated!
Cast iron is wonderful. Range to oven and will last several lifetimes if treated with respect. They are about the only pan for the outdoor grill as well.
Made this a few times. Oven was in use tonight so I did it on my pellet smoker. Oh man! Family loved it before…. Now I’ll be doing it there all the time. Used smoker for the chicken, bread and final 10 mins of assembled dish uncovered. Just a hint of smoke. But, really nice!
@@n1r0lI’m thinking it’s from a shack made out of old pallets behind an off track betting place that has shelves of 1/2 to 3/4 empty liquor and wine bottles. Today’s Special? An almost full box of Franzia for $6.50 and half a pack of menthol cigarettes.
As one of your older than dirt fans…I do know who Lenny Bruce was.🤣 I have made your French Onion Soup, it was a hit! I made your Marry Me Chicken, also a hit! I am so glad to have stumbled on to you. ( at my age I probably shouldn’t joke about the stumbling part, I could break a hip) After spending 55 years in the kitchen at times I get a little board! You and your boys bring the fun and inspiration back to the kitchen for me, thanks guys, you are much appreciated!
At 24 seconds in Chance totally missed the opportunity to drop a "that's what she said.". I admire and despise your maturity. We're cooking great food, guys! Lighten up! 👌🤜👍 Oh snap, and then 8:33 you TOTALLY rocked it. Love you guys. Fantastic dish. imma do it tomorrow.
Love you being in the kitchen,I started watching when it was all red,I remember when you first moved outside I didn't like it,but now I'm happy with both, thanks for giving me my cooking show fix every week
Hey Sam, I'm visiting San Diego soon and wanted to check out your restaurants. Do I need to bring my own paper towel roll or will you supply them there?
FUN FACT! The Araucana, Ameraucana, and Cream Legbar are all breeds known for laying blue eggs. These chickens have a special pigment in their eggshells that gives them their unique color.
Hey Sam.. my husband and I watch you all the time.. and I just wanted to say that we absolutely love you, chance and max!! And I love that you swear.. keep it up!!!
Hey Sam, I love your videos and I have made a lot of your recipes which are all on point and delicious!!!!! So thank you for all of the hard work. I have a quick recipe for pork chops, it's a simple 3,2,1 rub. 3 tablespoons salt, 2 tablespoons brown sugar, 1 tablespoon black pepper and that's it, just rub on the pork, let it sit for a few minutes and grill them, enjoy!
I remember growing up in San Diego and watching Sam in his red kitchen. You’ve always been my favorite person to watch make food since I often feel like I can recreate it at home. 🍽️
Just wanted to say how much my husband and I love your videos! The the ones the boys make too! You crack us up. Love from Maineville, Ohio. Becki & Chris Barnes
Here is a recipe suggestion: Monroe Country-Style Pork Chops (A butter sauce and dry rub consisting of paprika and cayenne pepper). Simple but flavorful pork chops
That looks delicious!! I made your Salisbury Steak dinner last night for the second time!! Also very delicious!! I love watching you and your sons cook! So much fun and always something new to try! Keep it up!!
I love this recipe! TBH I’m hoping you do actually do more in your kitchen than outdoors. Better for us who do t have an EVO or a smoker . Oven , stove , air fryer , microwave ( when applicable) … everyday kitchen usage
Hey Sam, I made your Sticky, sweet, spicy and smokely delicious ribs recipe for Thanksgiving. BEST RIBS EVER!!!! Thanks for helping me take my cooking game from a 2 to a 1,000,000 with your recipes and awesome videos. You're the BEST. Be Blessed my friend.
OMG, i made this the same night my husband sent this video to me...I loved it, FOS( french onion soup) is my favorite and with chichen, whom knew. I just didnt add bread, (no carbs) but im sure it would of been the BOMB..TY, TY, TY😂
Using my STCG 12” cast iron and 7” Nakiri to make a clean-out-the-fridge hash this morning. Love ‘em! English football on in the background and was wondering if you guys could make some traditional English football match fare. Aka footy scran. Meat pies, sausage rolls, etc. Thanks Sam, Max, and Chance!
This looks DEVINE! Since I'm so sick of chicken, lol, I'm going to try this with Ground Sirloin Steak burgers. Thanks for the idea! We Love casseroles and soups all winter long!
Sam, for the ultimate comfort food (or ultimate drinking food) you need to make the people Dot's Chicken Curry on the bone with half and half ( not the half and half you have with coffee) as made at Dorothys on Caroline Street, Cardiff. Same recipe since 1953. The world needs to know.
I recently purchased an instapot pressure cooker and have been having a great time making dishes with it that would usually take a considerable amount of time to me. It would be great if you could showcase some nice quick STCG dishes using a pressure cooker.
Here in South Africa this would go perfectly with a braai. A braai is when you make sure it takes 7 hours to prepare food over hot coals so that you have lots of time to drink and f it up at the end and only the wives and the kids eat.
Lenny Bruce and Kimbo used in the same video. Never thought I'd see that. Great meal idea! I think id prefer sauteed chicken since we already have the baguette, but will still try it
Sam humor while cooking - yeah me in my kitchen & my friends laughing at the idea of ME actually cooking. New Subscriber - why you might ask? Because when I DO cook it’s almost entirely slapdash & ‘what else can I fit in this pot?’ kinda cooking . You had me when you added the chicken ❤
I did not know that French onion soup casserole was a thing, but now that I do, I will most certainly be making it. FOS is my favourite soup, so this is an awesome twist, a different dish with the same ingredient.
Made it. Awesome. Grandson kept eating the onions as they were cooking. :D Once the whole thing was done, we each had a half-plate full and then desperately needed naps.
Sammi my Man I am 68 years young and I -DO- remember Lenny Bruce. He was an unapologetic satirical comedian with an always over-the-line approach. He died in 1966 when I was 11 years old. My mom & dad wouldn't let me listen to any of his stuff so we passed around a home-made tape recording of him at school!
There is not a recipe I use that I don't change or add something to it. Sometimes, it is out of necessity or I just want to put my own spin on it. Love using ingredients in new ways and combinations. Thank you for all these great dishes. I'm always looking forward to the next. My wife thanks you as well.
Same. I doubt I've ever actually made exactly the same meal twice.
I do wish I kept a better diary of what worked out amazing though.
Czech Potato Soup
16 strips of bacon fries crisp
2 cups of diced onion
8-10 large potatoes cubed
2 cups of sour cream
4 cups of whole milk
3 tablespoons of parsley
Fry bacon till crisp and crumble. Fry onion in some bacon grease. Boil potatoes in only enough water to cover until soft and let simmer for 15 minutes.
Add remaining ingredients and simmer on low for 29-30 minutes. Add salt and pepper to taste
My wife makes a French onion pork chop dish which sits on stuffing and is smothered then melted smoky swiss is melted on top. Easy,fast and delicious. Thanks for sharing this 😄😄😄
Recipe!
@@GlaciusDreams FRENCH ONION -PORK CHOP SKILLET.
1 tbsp oil
6 boneless or bone in Pork chops 1/2 in thick.
2 tbsp Worcestershire sauce
1 pig (6oz) stove top stuffing mix for chicken.
1-1/2 cups of Hot water
1 cup Kraft shredded Swiss cheese
Heat oil in large skillet on med-high, add chops (seasoned per your liking) and onion's, cook 10 minutes or until chop's are cooked through (160°)F, stirring onion's occasionally and turning chop's over after 5 minutes transfer chops to plate cover to keep warm.
Cook onion's an additional 5 minutes or until golden brown, add Worcestershire sauce mix well reduce heat to low. Return chops to skillet, spoon onion mixture evenly over chops.
Mix stuffing mix and hot water, spoon stuffing mixture around edges of skillet, sprinkle with cheese cover cook an additional 5 minutes or until stuffing is heated through and cheese is melted.
It's a Kraft foods recipe hahaha 😁
@@GlaciusDreams 2 medium white onion's. Almost forgot that.
@@GlaciusDreams onion's sliced
@starioskal Ohhhhh, thanks for sharing. I'm taking porkchops out of the freezer right now!!!
Never thought to use paxo stuffing as a coating. Gonna make some turkey tenders with that as the coating with a cranberry glaze 🤤
Some of us actually saw Lenny Bruce and Shelly Berman live, Sam, you're not the only old guy😂
I never saw them, but I, too, am old enough to at least know who he was.
@@bikeny my mom had to take me to the theater with her when Lenny was performing just before he died
I don’t know who it is but I’m sure it’s a really funny comment
I'm old enough as well
How are those AARP benefits?
The good old kitchen. My first glimpse of it was way back when I seen my first STCG vid, it was the breakfast smoothie video. Keep banging out these vids guys. I think we need a well overdue kitchen tour video soon.
This turned out amazing!, Thanks for making recipes that brings our young adult children home for Sunday dinner
I had blue egg layers. Araucanas. Love that you share that, some people have opinions about blue and brown eggs. Way to go.
Are you cutting directly on your countertop Sam? You wanker! 😀
My humble opinion is all those fancy-ass eggs are frikkin' over-rated, over-hyped, and over-priced.
(But I reckon if your ass is rich enough to live in San-goddamn-Diego, that shit don't matter.)
Hey guys! From Nottinghamshire here, been using paxo stuffing for decades! Never thought to use it as a coating! Love the Idea.
Shake N Bake Ricky Bobby.
El Diablo, means fighting chicken in Spanish. Before anyone..... it's from the movie.
WHAT do u normally use it for?? U show that to any silly american and we just think coating..
I am literally drooling over this. French Onion soup is one of my favorite things and this looks like a super filling meal that will hit all my favorite boxes. Exited for this recipe, thanks Kenan and Kel!
Definitely making this, but with a beef cutlet instead of chicken. I mean, already using beef broth in the soup, right?
Sometimes you find that chicken cuts the richness of the beef and prevents it from being overpowering when it gets too concentrated.
I couldn't tell you if this is one of those times but from my experiences, it likely will be. If you like individual items but not this combo with beef, trying it with chicken might be a whole lot better. But some people like the concentrated beef flavors so let us know how it turned out.
Go with veal cutlets. Yes, bit more expensive, but so much better! I'd probably would also swap the vermouth with sherry, but that's just a personal preference. Write back how it turned out :)
I think some of us would be disappointed if he DIDN’T eff with the recipe.
I thought about veal cutlet instead of chicken. So we’re on the same wavelength
@AntiDot70 I was planning on using veal cutlets! Awesome to know I wasn't the only one
beef over chicken on this for sure... veal would be a nice in between.
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
Hey Sam, you might wanna give this Hungarian potato dish a try (Rakott krumpli):
In my opinion it's one of the more underrated dishes we have :)
Ingredients:
4-5 potatoes
6 eggs
half a pound of Hungarian sausage (smoked, dried, spicy and consumed raw // could be replaced with spicy salami)
3 cups of sour cream
-Peel the potatoes
-Hard boil the eggs
-Once they are cooled down a bit, slice up the eggs, potatoes and sausage around the same thickness (0,5cm).
-Add a pinch of salt to the sour cream
-Take a large heatproof dish, butter it up and start building the layers: potato slices > sour cream > egg slices > sausage, until you reach the top.
-Finish the top layer with a thin layer of sour cream or cheese.
-Cook it in the oven on 350°F for 30-40 minutes
Enjoy
Good call on the chick add. Perhaps some seared off skirt steaks would be just as good? Thanks as always fellas!
Thinking the same thing...flank...even cube.
Nice slow mo with 80's movie love scene instrumental music in the back ground while brushing the baguette with butter...nice ❤❤❤
When I make French onion soup, I use a bit of dried tarragon and a small crumble of either Blue or Stilton cheese. Double yum!
I make this dish and it is always a hit. Yours looks so much better! I am going to change a couple things that I do to what you did. For one, I never thought to put it in a cast iron skillet! Nor do I put another layer of bread on top of the chicken. Thank you Sam! I think this dish is about to be elevated!
Cast iron is wonderful. Range to oven and will last several lifetimes if treated with respect. They are about the only pan for the outdoor grill as well.
@persnikitty3570 My husband uses ours a lot. He has a grilled baked beans recipe and a cast iron skillet dedicated for it. I never think to use them.
Made this a few times. Oven was in use tonight so I did it on my pellet smoker. Oh man! Family loved it before…. Now I’ll be doing it there all the time.
Used smoker for the chicken, bread and final 10 mins of assembled dish uncovered. Just a hint of smoke. But, really nice!
I love used red wine in my French onion soup. Works great. I even have the little traditional brown bowls so I can toast cheese in the oven ❤
Even more traditional here and melt cheese over sides of bowl. Yummy!
Red wine does make this recipe delicious!
Where do you get the "used red wine"? I am almost afraid to ask.
@@n1r0lI’m thinking it’s from a shack made out of old pallets behind an off track betting place that has shelves of 1/2 to 3/4 empty liquor and wine bottles. Today’s Special? An almost full box of Franzia for $6.50 and half a pack of menthol cigarettes.
We have Paxo in Canada too. I use it as a base for a sausage and apple stuffing for turkey
I.know who Lenny Bruce was.
I’ve never seen it, what store?
I have bought it a Foodland and Zehrs
As one of your older than dirt fans…I do know who Lenny Bruce was.🤣
I have made your French Onion Soup, it was a hit! I made your Marry Me Chicken, also a hit!
I am so glad to have stumbled on to you. ( at my age I probably shouldn’t joke about the stumbling part, I could break a hip) After spending 55 years in the kitchen at times I get a little board! You and your boys bring the fun and inspiration back to the kitchen for me, thanks guys, you are much appreciated!
At 24 seconds in Chance totally missed the opportunity to drop a "that's what she said.". I admire and despise your maturity. We're cooking great food, guys! Lighten up! 👌🤜👍 Oh snap, and then 8:33 you TOTALLY rocked it. Love you guys. Fantastic dish. imma do it tomorrow.
Love you being in the kitchen,I started watching when it was all red,I remember when you first moved outside I didn't like it,but now I'm happy with both, thanks for giving me my cooking show fix
every week
Hey Sam, I'm visiting San Diego soon and wanted to check out your restaurants. Do I need to bring my own paper towel roll or will you supply them there?
I highly recommend Samburgers. 😋😋😋
@@jeannine1991I was thinking either Coo Coo's Nest or Not Not Tacos, but might have to check that one out too!
@@zoltarr777 it’s in the same food hall with not not tacos.
@@mikecorganwhat's that passport?
BYOPTR
FUN FACT! The Araucana, Ameraucana, and Cream Legbar are all breeds known for laying blue eggs. These chickens have a special pigment in their eggshells that gives them their unique color.
Define "FUN"
The Azur lays blue eggs to!
As an extreme fan of French Onion Soup, im VERY interested in this!
Hey Sam.. my husband and I watch you all the time.. and I just wanted to say that we absolutely love you, chance and max!! And I love that you swear.. keep it up!!!
Me and my dad are having a binge day of all your videos! We’ve already made a recipe list of what we want to cook and this is one of them 🤤 yum!
When I use my air fryer, I find that rotating the racks helps everything cook more gooder.
Oh man. I’ve been on a French onion soup binge lately. This came at the perfect time
Same
I made this and it was divine! I reheated the leftovers in a pot with some more beef broth and served it over noodles, and it was great!
Hey Sam, I love your videos and I have made a lot of your recipes which are all on point and delicious!!!!! So thank you for all of the hard work. I have a quick recipe for pork chops, it's a simple 3,2,1 rub. 3 tablespoons salt, 2 tablespoons brown sugar, 1 tablespoon black pepper and that's it, just rub on the pork, let it sit for a few minutes and grill them, enjoy!
Such a classic dish and to be made inside instead of outside is old-school for STCG channel. Love that!
I remember growing up in San Diego and watching Sam in his red kitchen. You’ve always been my favorite person to watch make food since I often feel like I can recreate it at home. 🍽️
Carna Asada 4 Cheese Mac n Cheese is something I've made from peicing together a few of your recipes. I'd like to see your take on it.
I really like the way Max and Chanc shot and edited this one😊. This casserole looks good too! I've never had French onion soup, but I want to try it
What a sensational presentation-
Looks like the best onion dish ever! Thank you, a great fun show! Please send me more!
Just wanted to say how much my husband and I love your videos! The the ones the boys make too! You crack us up. Love from Maineville, Ohio. Becki & Chris Barnes
Sam, started following you back when you cooked in your kitchen for cable tv. Thanks for helping me try cooking things I would not otherwise try.
You always make the most delicious recipes. Makes it hard for me to choose which ones to try to make myself since you have so many.
Add water to the egg to make it less likely to fall off while frying.
Another meal perfect for moody weather. The cold and rainy days demand a dish like this!
I think I've just found Valentine's Day dinner! Thank you Sam (and Keith) for this recipe!! Delicious!
Yum…My husband loves French onion soup. I think for Valentine's Day, I’ll make him this for dinner. Thank you for the recipe.
Had a ocd moment in you not using wet hand dry hand method LOL. This looks delicious tho 🤤
Totally making this for my son. My French onion soup is his favorite and combining that why my chicken recipe would be amazing. Fantastic idea
This looks amazing! We are trying the chicken & rice recipe (previous vid) today, but this one is next!
I am having a bad time lately and these videos give me a bit of relief. Thanks Sam
That French onion recipe would be amazing on a cold day! Great job
After 50 years of cooking, i love to see new ideas, and this looks awesome, and more importantly, simple
I gotta agree! The addition of the chicken looks like a great idea!
Watching you cook inside takes me back to your early days. Tonight cooked up your meatball sub/sauce recipe from years ago.
🤤👍🏻👏🏻👊🏻
Max is my favorite with the well timed commentary.
That looks amazing for a cold Winter's eve!
Here is a recipe suggestion: Monroe Country-Style Pork Chops (A butter sauce and dry rub consisting of paprika and cayenne pepper). Simple but flavorful pork chops
Enjoy your recipes as well as the quality of your productions. Kudos to you film and editing crew !
Can we get your take on tuna casserole? Always takes me back to my childhood. As always love the videos and the production value 😊
I started cooking because of your channel and that STCG knife would up my cooking game!
That looks delicious!! I made your Salisbury Steak dinner last night for the second time!! Also very delicious!! I love watching you and your sons cook! So much fun and always something new to try! Keep it up!!
I love this recipe! TBH I’m hoping you do actually do more in your kitchen than outdoors. Better for us who do t have an EVO or a smoker . Oven , stove , air fryer , microwave ( when applicable) … everyday kitchen usage
Hey Sam, I made your Sticky, sweet, spicy and smokely delicious ribs recipe for Thanksgiving. BEST RIBS EVER!!!! Thanks for helping me take my cooking game from a 2 to a 1,000,000 with your recipes and awesome videos. You're the BEST. Be Blessed my friend.
The recipe with out the chicken would be a great appetizer or a side for a main. Putting that into small ramekins would be a good idea.
I enjoy watching you take a recipe and throw your own twist on it.
Paxo as coating WTF - the yanks/canucks can still teach us something new all the time...... those onions mind - stunning
OMG, i made this the same night my husband sent this video to me...I loved it, FOS( french onion soup) is my favorite and with chichen, whom knew. I just didnt add bread, (no carbs) but im sure it would of been the BOMB..TY, TY, TY😂
Looks amazing! I'm going to make this soon! Thanks for posting, loved the Crispy Chicken addition too!
That's the perfect meal for a cold, rainy day.
I love French onion soup, good choice! I think a fried pork cutlet would also be a great addition!
Paxo for breadcrumb's. Superb idea.
We love your videos!!!! My wife and I would love to watch your take on homemade biscuits and tomatoe gravy. My home comfort meal
Wife LOVES french onion soup. Definitely going to have to give this one a try!
I would like to see a healthy, simple chicken dish that has some pop like all of your dishes do. Thank you for the inspiration!
OMG! OMG! OMG! Can it get any better?? Or simpler?? I MUST try this one! Thank you Sam!!
Using my STCG 12” cast iron and 7” Nakiri to make a clean-out-the-fridge hash this morning. Love ‘em! English football on in the background and was wondering if you guys could make some traditional English football match fare. Aka footy scran. Meat pies, sausage rolls, etc. Thanks Sam, Max, and Chance!
This dish looks so good.
Wow, looks great! Gonna try it.
Yet another attempt at recommending a series - Sam's twist on the menu items from the movie "The Menu"
This looks DEVINE! Since I'm so sick of chicken, lol, I'm going to try this with Ground Sirloin Steak burgers. Thanks for the idea! We Love casseroles and soups all winter long!
Sam, for the ultimate comfort food (or ultimate drinking food) you need to make the people Dot's Chicken Curry on the bone with half and half ( not the half and half you have with coffee) as made at Dorothys on Caroline Street, Cardiff. Same recipe since 1953. The world needs to know.
I'm not sure who sent this recipe in but I just made it and it is totally a keeper. Thanks for making it.🤩
I recently purchased an instapot pressure cooker and have been having a great time making dishes with it that would usually take a considerable amount of time to me. It would be great if you could showcase some nice quick STCG dishes using a pressure cooker.
Here in South Africa this would go perfectly with a braai. A braai is when you make sure it takes 7 hours to prepare food over hot coals so that you have lots of time to drink and f it up at the end and only the wives and the kids eat.
Could have said toastpoint, crostini, slice, piece, medallions for a few options. Looks amazing.
Long time subscriber here, Been watching religiously for years. Would love to get my hands on one of your knives. Keep up the good work
I'm from the UK and I love PAXO. This is a GENIUS way to use it 😂😂
Looks as if that would be a nice comfy meal on a cold winter type day... or whenever we're hungry
Lenny Bruce and Kimbo used in the same video. Never thought I'd see that. Great meal idea! I think id prefer sauteed chicken since we already have the baguette, but will still try it
Totally making this into a French onion bruschetta and watching it bubble up in our STCG cast iron ❤
Sam humor while cooking - yeah me in my kitchen & my friends laughing at the idea of ME actually cooking. New Subscriber - why you might ask? Because when I DO cook it’s almost entirely slapdash & ‘what else can I fit in this pot?’ kinda cooking . You had me when you added the chicken ❤
I am here for the knife and now have a must make dinner idea! Thanks Sam and Keith
Please make chicken tinga tostadas! It’s one of my faves and I would love to see your spin on it!!
I don't even much care for onions and this still looks good! Loving the improvements your given me on my kitchen game!
Would love to get my hands on Paxo - stuff looked good! This past thanksgiving we did a stuffing topped Mac n cheese that was divine!
I’m going to make this for my mom, she’ll love it. She’s not just eating hot dogs anymore! :)
Thanks for all the inspiration Sam!
I'd def make this. Not sure about the chicken part, but def the onion part
French Onion soup is probably my wife's favorite think the eat, so I'm definitely going to have to try this one! Thanks, Sam!
I did not know that French onion soup casserole was a thing, but now that I do, I will most certainly be making it. FOS is my favourite soup, so this is an awesome twist, a different dish with the same ingredient.
Thanks for the tips for on making the bread perfectly crunchy
Paxo on the chicken is life changing, thank you very much