WHAT MIGHT JUST BE MY NEW FAVORITE PIZZA... | SAM THE COOKING GUY
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- Опубликовано: 22 июл 2024
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▪️Prince Street Pizza has come out with the special edition Korean BBQ Pizza, now we must do the same! 🍕
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00:00 Intro
00:56 Making a Marinade
1:35 Slicing & Marinating Short Rib
3:52 Making Kimchi Mayo & Anecdote
5:25 Cooking Short Rib
6:16 Forming Crust
7:24 Raycon Ad
8:58 Building Pizza
10:40 Baking Instructions & Finishing Touches
11:42 Serving
12:14 First Bite
12:43 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Развлечения
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Wait where’s the recipe?! I want to make this!
The reason for going with low sodium soy is so that you don't over salt like you did.
Hey Sam. Suggestion for a future video 😊
Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
@@prescriptivereasoningquit watching jerk
@@JohnHausser I would also love to see the maestro make the white clam pizza 🍕 for us. Joseph Lake Havasu, Arizona.
I think we need a pizza month so Sam can work on his pizza dough skills
Every time Sam makes a pizza base, a Nonna gets her angel wings… @sam please do a collab w Vito Iacopelli!
@@timphillips8989Would be the best thing ever.
As a Korean subscriber who's living in the US, I'd love to see more of Korean/Korea-fusion recipes!
yeah, that would be awesome! Sam can do an entire smorgasbord of Korean food for a video!!!
샘아저씨 한식 잘함
korean/korea-infusion week would be awesome!
Oh man! Looked delicious! Yes I'm still alive super blessed to still be here guy's 🙏 love ya.
This sounds delicious. I might have to make it.
The intro could be it's own edit with that music. When the beat drops and it cuts back to the pizza. Excellent job Max. 🤌
Made a similar pizza last week, very delicious. Mine was a Catalanian and Italian focaccia fussion. No cheese.
Mine dough was special, homemade, thin pizza crunchy, bottom and on the uncovered top. Bread inside less than an inch.
Airy fluff.
The way he said "Not that" after "Shooting blanks" had me dying. Great episode team
This definitely looks like something that I want to try! Thanks for the info. Now I have to find a place where I can buy it!,😎
Looking good. Sam always inspires good cooking. ❤❤❤
You guys were on point and funny today! Loved every minute of it! I need some short ribs! 🥩🥩🥩🥩
Dear good this looks soooo good and thank u max for suckering ur dad into making this pizza
I also like all things Korean. You can do more of those recipes!
Max showing off that intellect!! Very impressed.
Sam, to shape your pizza dough oil a piece of greaseproof paper the size you want your dough then using your hands spread the dough out to fit...i find it stops the dough from springing back , then add toppings ❤ then slide greaseproof onto a very hot tray and cook for 6/7 minutes, then take it out and slide out the greaseproof (dont leave it on or you'll get a soggy bottom) then cook til finished
Couple of thoughts (as I already had bulgogi marinating in the fridge for a few days for my signature Korean tacos!) add some thinly sliced white onion to get that caramelized taste, and the arugula is great, but how about a quick mix of arugula, scallions and cilantro for that pop of flavor?
I’ve made your sheet pan pizza and your Detroit pizza. Both were fantastic. I’m definitely making this and seeing if we can go three for three.
Looks delicious! 🙂😋
A cool pizza rolling idea that was not mine but discovered on these INTERWEBS was to first put down a layer of parchment with olive oil on it. Put the dough on top of that, and add a second parchment with olive oil on top of the dough. Then you can roll it out super thin or however, and easily transport it to a pan. Take off the top piece and leave the bottom on while cooking the pizza. Works amazing.
Max! You talked me into it. I'm on a fixed income, but I've been wanting a Sam the Cooking Guy 7 inch. My birthday is on the 28th and that is my payday as well. I'm gonna treat myself and get that knife. Happy to see some Americans have got our 6.
Love Gochujang sauce, kimchi, feel like it’d be solid topping some wakame seaweed at the end
Just bought some Kewpie mayo and thin sliced beef and lamb for gyros from Costco. I bet I could make the marinade and make something similar but a Greek and Korean mashup. The kimchee my Costco has been selling is really good love it in Korean pancakes. I bet it would be perfect here. I'll just need to make the pizza dough or cheat with the store bought stuff
Love the cast iron pan, but this would have been a perfect occasion for a wok.
I know the struggle Sam, homemade pizza dough can be a finicky adversary. The end result looks fantastic though, love that marinated beef!
Just love it😂
I fight with the pizza dough too. I've given up and buy already made pizza dough that's rolled out and ready to go, it works and tastes good.
You make everything you make look so good!
Alright Sam, time to tackle one of my favorite pizzas from here in KC. It is the Dill Dough from Guy's Deli here in KC. It is a dill-infused dough, garlic dill ranch sauce, high-end dill pickles, mozzarella cheese, and topped with more dill. Sounds like a lot but it is fantastic.
Certainly appreciate Max’s dissertation on economics and inflation. 😉
I think that would be really good with some browned onions too.
Bloody awesome. How about trying to do a hangi style feed? New Zealand delicacy mate.
I LOVE the Vancouver references Sam!! Marpole Rocks!
Tip on the dough: take your time and let it rest 10-15min between stretches. It’ll get there eventually
Please try this with shaved parmesan and freshly ground pepper. They match perfectly with the arugala.
I use a rolling pen sometimes. Purest will say you're deflating the dough you spent so long proofing. I just let it sit for another 10 minutes or so and get a little air back in
I believe this may be the only time I've ever seen a cooking show use arugula without the phrase "peppery bite" being used.
Pissing in the wind is the expression you were looking for
50 years ago, I did not like pizza at all. Then, my parents brought me to Happy Joe's Pizza back in Bismark ND, and my life changed when they ordered a Canadian Bacon and Sauer Krout Pizza. This Korean pie reminded me of that epiphany, thereafter, pizza was good!
Good work
Hey Sam
Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
Absolutely
Sam, in the future when your dough starts tensing up when trying to reach the corners, cover it and let it sit for 20 minutes and come back to it and it will have relaxed enough to fill the pan. Looks awesome as usual and now I’m hungry!
Comrade Max speaks the truth. Pizza enjoys of the world unite, the only thing you have to lose are flavorless chains!
Well said Max 👏🏻👏🏻👏🏻
And when you stretch and it doesn't want to cooperate, just walk away for 10 minutes. Surprising how it works. Dough out an hour or 2 hours, the little stretching does something and when you come back it works. Don't know why it just does
Kind question: Why don’t you just ferment your dough enough? Like using the Polish (natural ferment) and right flour and stuff?
Ps: just love your content!
Valentino's Pizza in my hometown, in Nebraska, does a cream cheese pepperoni pizza. It's literally one of the best pizzas I've ever had. I prefer it with sausage, though.
That looks so Damn good.
When the dough has stretched as far as it wants, let it sit 10-15 mins and relax again. Then youll be able to pull it all the way to the corners
While this looks absolutely and absurdly delicious, I’m more happy that there’s a famous chef who has as hard a time with pizza dough as I do. Thank you for keeping it 💯 Sam!
I made this pizza Friday night. Awesome I’ll definitely put it in my pizza rotation. It gave me another idea though. I’ll prepare the meat the same way and use it in a stir fry. Thanks for the inspiration Sam.
Wait, so youre telling me I DON'T have to move to Prince St to have homemade Prince St pizza at home? The wonders of modern technology!
You are Right
More importantly, in terms of greed, companies have increased more than needed resulting in record profits; resulting in greedflation. Thank YOU for your honor and integrity. And great food and recipes.
I've never had kimchi, is it anything like sauerkraut?
Pissing in the wind! lol
I feel you pain with the pizza dough struggles Sammy Boy! I’m horrific at it!
The Paper Towel logo is great to see!
Can u recreate the costco hot dog.?!
If you love all things Korean, you need to try Korean Army Stew, or bodejige ( Misspelled probably). Love the stuff.
Hey Sam
I made a pizza sauce or I use it for everything.
It's the sauce, with olive oil, q medium onion, 3 cloves garlic, 1 28oz. Whole peeled tomatoes, tomato paste, brown suger, balsamic visugar, salt pepper.
I just made 12 batches for brat bombers. The best thank you for the recipe
If you want your dough to stay in place and not spring back, put a very thin coating of Crisco on your pan.
Can recreate Torchy’s tacos trailer park please
I love Torchy's, I get one trailer park and one republican. I think the republican would be better with the jalapeño/pepperjack brat sliced, then add crushed seasoned tortilla chips, with Queso dip on top! 🤘🏻🤘🏻
Oooo… the Brushfire taco!
Same love the trailer park thrashy and the crossover
This would be great! Love me some Torchy’s.
Green Chile pork taco is my fave! Yes Sam, Max, and Chance, please do a Torchy’s taco!!! ❤️❤️🌮🌮
We tried this last night and it was fabulous! Best pizza I've ever had or made. Thank you for inspiring different recipes for me. Only difference I made in the recipe was to use venison because thats what I had already defrosted. I'm definitely making this again and again and again!! I've tried several of your recipes since finding your channel this year and have not been disappointed. Thanks again Sam, Max and Chance!
Where did you get your venison from?
@@1230mkelly my husband hunts.
Where did you find the recipe? I can’t find it anywhere
😂
@@carriebateman4465 wrote it down as I watched the video. It's all there.
Aww my mouth is watering 😋
That’s funny, watching this video after getting back to the island from the mainland today, it’s still called Vancouver community college, walked by it a few hours ago, never seen it before in my life
Where do you get that garlic and ginger pastes???
Can someone tell me where the recipe is? I cant find it and I really want to try this 🙏🏻
when will the bff be ready for purchase?
"Arugula! It's a vegetable!" - the great Steve Martin ❤👍🌻
Looks great but I would have toasted the crust on the Blackstone after rolling it out though.
@user-zn8hj1wg9s About?
That was entertaining as per usual :)
Korean BBQ is my jam👍, even like very spicy on a salad lol
Sam have you tried the Greek yoghurt and self raising flour pizza dough?
I believe its called Langara College now
Sam needs to make kimchi now if he hasn't already.
The toppings for this should have been pickled daikon, carrot, green onion and sliced jalapeños, maybe a sprinkle of furikake
I mean this looks great but that pizza dough is all wrong. They use a sicilian deep dish pan with a lot of olive oil to develop a crispy almost fried texture on the bottom and I'm pretty sure it's a higher moisture dough as well. (I've been trying to replicate the spicy spring for awhile.
The only broken rule is the rolling pin. 😂 You burst all the air bubbles inside your dough, so the crust won't be as airy as it could be, nor will it form a nice cornichone around the outside. Otherwise, making this tonight.
Now we're all talkin'! LOL!
A 1/3 of a cup means 3 cups?
Prince Street is so underrated because only the locals are aware of all the awesome foods that are to be had there. I golf in Queens often and always swing by for some fantastic food. My favorite is duck tacos. Ya gotta love the food of NYC but man does the rent suck
You are a foodie GENIUS, Sam.
Should have used the deli slicer to cut those short ribs!
Where's the Beef?? It's on the Pizza! Nice Job Sam and Company!
Your sales pitch sold me on a knife. Well done!
He drenched that dough in flour lol
12:31 "where's the chapstick"
A fellow Vancouverite! I knew there was something cool about you.
additional fact about greedlfation: companies are using the pretense of inflation to raise prices well beyond their increased production costs. This is one of the main inflation drivers right now and also the reason why in this time of economic crisis companies are making record profits.
Anyone know where he posts his recipes?
Hey Sam
When working with pizza dough, it is better to get passed off, then passed on.
You be you if people don't like they don't need to watch.
Great show thank ypu
Day 526…please make chicken cordon bleu
Unfortunately I could never afford these knives!!😢 😅
I'm wondering why you didn't use your slicer Sam.
How do you clean your chop block????????
Ole Sam the Canadian guy, let’s see some Canadian food classics tho I know you’ve done poutine before maybe newer variant? Love the channel and love your food I cook more of your recipes than anyone else’s thank you
I'm sure @PastaGrammar would love to help you out with your pizza issues.
Eva is a great all round Italian cook
Is it me or did it sound like Max was thinking “No, not that Boomer 😂”
I renamed this recipe its called the 5 gallons 1000Mg sodium Korean BBQ pizza. Lol 3rd of a cup.
My only question: Why would you add salt to a soy sauce mixture. I love salt but it seems that the soy sauce would cover that wouldn't it? just curious