I just want to take a moment to thank you Sam (and everyone else that brings your channel to life) for the life and energy you bring to the culinary world. Your videos are relatable and fun with new takes on lots of classic dishes that is accessible to nearly anyone with a kitchen. I am especially grateful for the respect you have for our veterans, it is beautiful to see someone who isn't a native show appreciation for our armed forces. I look forward to all of your new content and even frequently reference previous videos to improve on our household favorites. Thank you all and Bless you, I'm very happy to have stumbled upon this channel a couple years ago and you've become a part of our family routine. Please keep up the great content and thank you again. You all are awesome!
You just took me back home. I’m from Egypt and this is a staple in my country. The grilled lamb,Meatballs and Chicken. You really amaze me thankful for your content. I’ve been watching your videos everyday. I’m a big fan and can’t wait till the avocado 🥑 oil comes in the mail.
You need to have a compilation video of Sam of when he bites into foods lol. The wide eyed "I didn't expect this to be this good" look and 1,000 yard stare into the camera lol
Rare Form the expressions on his face when he takes a bite of something makes you want to run out and get the ingredients and prepare his recipes. I just love it.
Needed a recipe for future use. That's how we make america cook again. So I'm sharing it. Mediterranean Meat Fest Chicken Kabobs Large boneless skinless chicken breast, halved long ways, medallioned thinly in a bowl. Two cloves of garlic minced Tbsp each of fresh minced ginger, Cumin, Coriander (cilantro), Paprika, Tumeric Salt and Pepper 1/4 C avocado oil Marinate an hour while you prep others Skewer 5-6 slices, add a green pepper slice. Add another set of slices and cap with green pepper. Lamb Loin Chops In a 13x9 non reactive dish, 1/2 C avocado oil Juice of a lemon 3 cloves garlic minced Red pepper flakes to taste 2 Tbsp fresh chopped rosemary S&P Toss chops to coat well Feta stuffed meatballs 50/50 ground beef and lamb (about a lb) Tbsp ea of Cumin and Garlic powder Pinch of Red pepper Salt & Pepper Splash of Avocado oil Section to 1 oz portions Press a feta cube in the center and form a meatball Makes about 18
Hey Sam I'm from Greece and when we make tzatziki ("τζατζίκι") we usually add a little of vinegar and olive oil, try that next time you make it. Love your vids keep it up
@Michael You know that present day Turkey is in the place of Byzantium, right? And Byzantines were either Greeks, or heavily Hellenized minority peoples. Plus, Byzantium used to border Persia, it's biggest rival but they also influenced each other. My point is, this food is either definitely Greek, or Persian, but in that case, it became part of Greek cuisine a long time ago. Turks did help spreading this food, but they invented almost none of it, but yet, feel the need to bash others for using it (Balkan peoples, for example).
I need the recipe. So I'm being the change I want to see, Sam. Hummus by STCG In the food processor: 15oz can Garbonzo beans drained 3 cloves garlic Juice of a small lemon 1/2 tsp Cumin 1 Tbsp parsley 1 Tbsp EVOO Pinch of smoked Paprika, Salt 3 Tbsp Tahini (sesame paste) 1 Tbsp spicy sesame oil Mix, add a couple spoons of water Spread on a serving platter with a spatula creating an indent Garnish with paprika and spicy sesame oil
I must admit, everyone of these recipes is easy to follow and replicate successfully. Not only that, they can be a most refreshing addition to one’s grilling repertoire. Thank you for providing these most tasty entrees.
The Greek Food Feast (July 2019) in 4K This is my favorite episode. A great selection of food with a common cultures preperation(ish). Thank you Sam @TheCookingGuy , Max and Jillian. All that food looked amazing. My biggest take-away. How the chicken breast was cut in preparation to be skewered and grilled. Splitting the breast down the center, then instead of cutting it into cubes, Sam sliced it into 1/4” thick squares. Pro Move. This creates multiple layers, with corners that get charred all the way around when skewered. Kind of like a mini version of Shawarma. Absolutely a technique I will adopt in the future.
Made this yesterday for my family, with a couple of tweeks. I used ground lamb for the meatballs, used olive oil instead of the avocado oil and added oregano as the fresh herb. I have to tell you, we all went crazy for this meal. Thank you Sam , you never disappoint.
sappyjohnson yes you can buy pork gyros, chicken gyros, lamb gyros in greece. Im half greek and live in europe. My uncle and cousins live on the island zakynthos.. great food there.
@@VangelisPetrovic Lamb gyros are pretty rare in Greece though. I live in Athens for half the year, and it's pretty hard to track down a lamb gyro. In comparison, chicken and pork in particular are ubiquitous. PS: There are some amazing hole-in-the-wall souvlaki places in Athens.
I started to roast the garlic when I make tzatziki, it just adds a little something. It’s amazing. Sometimes I throw a little honey In to cut the tartness. Also if you don’t wanna wait for it to drain you can squeeze the cucumber out in cheese cloth till it’s dry. 😁😁
OMFG.....that all looks so good! I know whats on the menu for this coming weekend. Just did your spatchcock chicken with the mustard sauce and a smoked pork butt over the weekend and it was to die for. Sam you have taken my culinary skills to a new level. Me and my family thank you. 😉
Once I win the lottery, I'm going to build a new home. As part of that project, I'm going to hire Sam to design the back patio with all that amazing outdoor cooking stuff.
Love this video, my favourite so far! One little tip I have is to put a tablespoon of White vine vinegar in the tzatziki - makes it a bit more acidic 👍
It's funny how time flies. Back in the old days, we used to look for recipes either in a cookbook or that little square file box usually located somewhere in the kitchen. But not to worry because, Sam is on the job! All you need to do is click on his channel, as he walks us threw the steps of making some very great and delicious creations. Back when I was a kid I used to love to play with toys. Now that I'm all grown up my new toy is my brand spanking new Grill Wok. That thing is too cool. Thanks Sam... oops you did it again!!
I made everything except for the lamb chops (I'm just one man). Everything is on point. Meatballs knocked my socks off. I don't have a KitchenAid but hand-mixed the hummus and think the chunky version has a place, too. Love this channel. Well done, Sam and Max.
Great way to store tahini sauce without having it separate so much and clump is to store it upside down. Just make sure it’s sealed right so it doesn’t leak 👍🏼 Another tip I use plain yogurt instead of the lemon and it makes the hummus so creamy 😍
Husband bought Lamb Loin Chops the other day (at Bargain Market), so cute they look like little T-bone steaks, so I've been looking for a recipe I would like, you just nailed it on your Greek Food Feast show. Can't wait to make the tzatziki. Thanks so much, love your show!
Sam...if you cut the lemons lengthwise instead of the center round.....the seeds will not be an issue..... keep cooking, your the best and I have learned so much from you, I just thought I'd give something back....peace out!
Είναι όντως ωραίος και τα βίντεο του τα βλέπει κανείς πάρα πολύ ευχάριστα. Ωστόσο, δεν θυμάμαι ποτέ να έχω φάει τζατζίκι με γλυκάνισο (μένω Ελλάδα, έμενα πάντα Ελλάδα). Παίζει αυτό κάπου αλλού και μου διαφεύγει?
Unfortunately prolonged MSG usages can cause memory loss. That delicious Japanese Mayo has it in it. Kewpie makes an American version without it, Haven't tried that style yet though.
Hey Sam! Can you do tortilla pockets? Several options of tortilla pockets for breakfast, lunch or anytime. Outside the US you can't really find canned dough , but tortillas are everywhere and so versatile.
Love the spicy sesame oil in the Hummus, something I should try. Tahini is roasted sesame seeds (ground). Don't bother trying to make this yourself (ask me how I KNOW) you need a TON of them and roasting without burning needs super vigilance. Ohh and don't add water to your Hummus... when you drain the Chickpeas (Fava beans?) keep some of the liquid - aquafaba - and use that, why dilute the taste of your Hummus with water. Apparently aquafaba can be beaten into an egg white substitute for vegans, never tried that but I do keep some back to moderate the thickness of my Hummus when I make it.
Just saying this is more of arabic influenced cuisine in a way than specifically greek. Thats giving a lot of credit to mainly one country when the mediterranean cuisine you cook with here is cooked in almost all arab countries. Great video nonetheless and I love the content just wanted to bring it up.
Amazingly simple and delicious recipes. I made them for our Easter dinner and every raved about the flavors. Thanks for for the amazing videos. Please keep them coming. Ps the quality of your videos is far and superior. Well done Max et-al.
If you don’t want to wait, just squeeze the grated cucumber with your hands...it takes 3 seconds. You have to add 2 tablespoons olive oil and you can avoid the dill...greetings from Greece!
Turmeric, cummin and coriander. The holy trinity of North Indian cooking. Never seen in Greek cooking, but a delicious recipe. Only bettered by adding yoghurt to the marinade
I don’t know if you’ve ever had it but in India they make a chili with garbanzo beans, the flavors in there are amazing. I would love to just throw some of that in there with tahini and make hummus out of it. It’s sort of a spicy chili with a little curry tape type flavor, It almost reminds me a little bit of Japanese curry, but the garbanzo beans or chickpeas really set it off and make it A lot different.
Sam, gf and I just cooked another of your recipes. Holy fuck watch your back, the pre made food guys have to be out to get you, your shit is toooooo good. Keep us cooking friend.
That sauce is good on everything! I use it for salad dressing after I make my sandwiches. It is made for the ruffled potato chips too! It is the whole reason I grow dill in the garden.
Sam, could you please show us around you whole outdoor setup? The grill, the Evo, the counters, the charcoal grill, the smoker, whatever you have? And, possibly, plans for how it's all put together? Because that looks like a dream setup. Watching your videos I have two dreams, to have a house with a patio kitchen like yours, and to move to San Diego (or some other place where it's warm), where I could use it for more than three months a year. Cheers from Poland!
After traveling in Greece in '73 and '86, I brought home the information that Greece lives up to its name. On Folegandros, I ate a Greek salad just about everyday, that is, when I hadn't eaten too much taramosalata on sesame rings for breakfast. The salad was always slathered in olive oil. Yeah, yeah, yeah, I know. That's not grease, but I've taken poetic license. ;-)
Excellent - great food and great fun. I made the cutlets and meatballs this evening and they were great. I used minced lamb for the meatballs. Thank you!
I don’t see many people giving credit to Max, so thank you Max for always making your filming and editing so entertaining!
Unknown 84 max is excellent
Yep the camera guy is at least half the show. If they have no skill the show is crap.
Max is the shit 💪🏼
Big difference in the quality of videos that Max has made recently vs the ones in the beginning. Improved production technique and equipment
Max please see this comment and replies
The paper towel-roll swipe, the f-bombs, the model chicken, this channel is just brilliant. Thank you for all your amazing videos!
I just want to take a moment to thank you Sam (and everyone else that brings your channel to life) for the life and energy you bring to the culinary world. Your videos are relatable and fun with new takes on lots of classic dishes that is accessible to nearly anyone with a kitchen. I am especially grateful for the respect you have for our veterans, it is beautiful to see someone who isn't a native show appreciation for our armed forces. I look forward to all of your new content and even frequently reference previous videos to improve on our household favorites. Thank you all and Bless you, I'm very happy to have stumbled upon this channel a couple years ago and you've become a part of our family routine. Please keep up the great content and thank you again. You all are awesome!
Hear, hear, agreed, great content, good relateable host and family.
Im really interested in what fertilyzer your neighbor uses, That guy is ALWAYS mowing.
Lol I thought the exact same thing
Lowkey Max’s editing these last few videos has been on point 😂😂👌
made the the humus, lamb, chicken kabobs, n grilled naan bread today, my family loved it, it was freaking awesome!
Here's a reminder to make it again!
All dishes are missing two very important Greek cuisine staples, olive oil and oregano.
Pano Argyres ...exactly!
Specifically dried oregano that is.
Mediterranean and he fucken uses avocado oil?
Gaven searching for your cooking Channel....nope can’t find it..😂😂
I was just about to say the same! And lemon juice in souvlaki. Seemed more middle eastern than Greek to me.
You just took me back home. I’m from Egypt and this is a staple in my country. The grilled lamb,Meatballs and Chicken. You really amaze me thankful for your content. I’ve been watching your videos everyday. I’m a big fan and can’t wait till the avocado 🥑 oil comes in the mail.
You need to have a compilation video of Sam of when he bites into foods lol. The wide eyed "I didn't expect this to be this good" look and 1,000 yard stare into the camera lol
Rare Form the expressions on his face when he takes a bite of something makes you want to run out and get the ingredients and prepare his recipes. I just love it.
Needed a recipe for future use. That's how we make america cook again. So I'm sharing it.
Mediterranean Meat Fest
Chicken Kabobs
Large boneless skinless chicken breast, halved long ways, medallioned thinly in a bowl.
Two cloves of garlic minced
Tbsp each of fresh minced ginger, Cumin, Coriander (cilantro), Paprika, Tumeric
Salt and Pepper
1/4 C avocado oil
Marinate an hour while you prep others
Skewer 5-6 slices, add a green pepper slice. Add another set of slices and cap with green pepper.
Lamb Loin Chops
In a 13x9 non reactive dish, 1/2 C avocado oil
Juice of a lemon
3 cloves garlic minced
Red pepper flakes to taste
2 Tbsp fresh chopped rosemary
S&P
Toss chops to coat well
Feta stuffed meatballs
50/50 ground beef and lamb (about a lb)
Tbsp ea of Cumin and Garlic powder
Pinch of Red pepper
Salt & Pepper
Splash of Avocado oil
Section to 1 oz portions
Press a feta cube in the center and form a meatball
Makes about 18
Thank you :)
You should look into getting Astro to make an appearance next.
i second this,i really want to see astro
That barking dog is a clown and his owners are jackwagons for letting him stay outside barking non-stop like that.
Lol Yea let's see astro
My neighbor has a dog named Astro too, but he doesn’t really bark much. He likes to escape and come over to my house though.
and the gardener
Married into a Greek family, and this is making me long for their cuisine! LOVE all of this!! Great episode!
Hey Sam I'm from Greece and when we make tzatziki ("τζατζίκι") we usually add a little of vinegar and olive oil, try that next time you make it.
Love your vids keep it up
what all do you use in yours i have not had real tzatziki in so long and miss it
I was thinking the same. I make my own homemade. Cept I use a cheesecloth to squeeze the cucumber juice out. Olive oil, and vinegar is a must.
Or a little lemon if there isn't any vinegar
@@OB95546 what are you on about?
@Michael You know that present day Turkey is in the place of Byzantium, right? And Byzantines were either Greeks, or heavily Hellenized minority peoples. Plus, Byzantium used to border Persia, it's biggest rival but they also influenced each other. My point is, this food is either definitely Greek, or Persian, but in that case, it became part of Greek cuisine a long time ago. Turks did help spreading this food, but they invented almost none of it, but yet, feel the need to bash others for using it (Balkan peoples, for example).
I need the recipe. So I'm being the change I want to see, Sam.
Hummus by STCG
In the food processor:
15oz can Garbonzo beans drained
3 cloves garlic
Juice of a small lemon
1/2 tsp Cumin
1 Tbsp parsley
1 Tbsp EVOO
Pinch of smoked Paprika, Salt
3 Tbsp Tahini (sesame paste)
1 Tbsp spicy sesame oil
Mix, add a couple spoons of water
Spread on a serving platter with a spatula creating an indent
Garnish with paprika and spicy sesame oil
Max also, mad credit for the editing skills lately adding the little captions and jokes. Killing it. Best cooking channel period.
I like how Sam is always blown away whenever he tastes the food as if he doesn’t know he’s the best lol
I must admit, everyone of these recipes is easy to follow and replicate successfully. Not only that, they can be a most refreshing addition to one’s grilling repertoire. Thank you for providing these most tasty entrees.
The Greek Food Feast (July 2019) in 4K
This is my favorite episode. A great selection of food with a common cultures preperation(ish). Thank you Sam @TheCookingGuy , Max and Jillian. All that food looked amazing.
My biggest take-away. How the chicken breast was cut in preparation to be skewered and grilled. Splitting the breast down the center, then instead of cutting it into cubes, Sam sliced it into 1/4” thick squares. Pro Move. This creates multiple layers, with corners that get charred all the way around when skewered. Kind of like a mini version of Shawarma. Absolutely a technique I will adopt in the future.
This is perhaps my favorite episode y'all ever done. Simply magic!
Made this yesterday for my family, with a couple of tweeks. I used ground lamb for the meatballs, used olive oil instead of the avocado oil and added oregano as the fresh herb. I have to tell you, we all went crazy for this meal. Thank you Sam , you never disappoint.
Wow SAM I have just come back from a Greek Holiday.. I JUST love their food,, This is for me...😋😋😋
Just wondering. Did you find lamb gyros in Greece? I don't think that's a thing. Every place I went to only served chicken or pork
sappyjohnson yes you can buy pork gyros, chicken gyros, lamb gyros in greece. Im half greek and live in europe. My uncle and cousins live on the island zakynthos.. great food there.
@@VangelisPetrovic Lamb gyros are pretty rare in Greece though. I live in Athens for half the year, and it's pretty hard to track down a lamb gyro. In comparison, chicken and pork in particular are ubiquitous.
PS: There are some amazing hole-in-the-wall souvlaki places in Athens.
We don't have lamb gyro , we usually it the whole lamb on the grill or some mixed meatballs etc This ways are more common 😊
The wife is a huge Mediterranean food fan-girl this is perfect ... I love going back and watching older episodes that I missed... Thanks Sam!
U should make a “OOO just u wait” shirt I feel like u say that a lot
I started to roast the garlic when I make tzatziki, it just adds a little something. It’s amazing. Sometimes I throw a little honey In to cut the tartness. Also if you don’t wanna wait for it to drain you can squeeze the cucumber out in cheese cloth till it’s dry. 😁😁
OMFG.....that all looks so good! I know whats on the menu for this coming weekend. Just did your spatchcock chicken with the mustard sauce and a smoked pork butt over the weekend and it was to die for. Sam you have taken my culinary skills to a new level. Me and my family thank you. 😉
Greek captain here with PhD in pites and souvlaki the lam with the bone is called παϊδάκια and the hummus thing is called φάβα! Καλή όρεξη 🤤
Once I win the lottery, I'm going to build a new home. As part of that project, I'm going to hire Sam to design the back patio with all that amazing outdoor cooking stuff.
Do a video of making a Better Frito Pie
I Fkn love this enthusiasm, it’s pure. Love the videos guys
Love this video, my favourite so far! One little tip I have is to put a tablespoon of White vine vinegar in the tzatziki - makes it a bit more acidic 👍
Mediterranean confetti, indeed. That was pretty brilliant btw.
It's funny how time flies. Back in the old days, we used to look for recipes either in a cookbook or that little square file box usually located somewhere in the kitchen. But not to worry because, Sam is on the job! All you need to do is click on his channel, as he walks us threw the steps of making some very great and delicious creations. Back when I was a kid I used to love to play with toys. Now that I'm all grown up my new toy is my brand spanking new Grill Wok. That thing is too cool. Thanks Sam... oops you did it again!!
Not entirely sure who is editing (Max?) but A+. Really good work.
LOVE THIS COOKING SHOW. IT'S FANTASTIC. PERIOD.
Sam: "Watery is bad"
*adds water to hummus not even two minutes later*
There’s only a handful of chefs admire and sir you are one of them 👏👏👏👏👏👏👏👏👏
Louis looks like he got into your edibles! LMAO!!!
I made everything except for the lamb chops (I'm just one man). Everything is on point. Meatballs knocked my socks off. I don't have a KitchenAid but hand-mixed the hummus and think the chunky version has a place, too. Love this channel. Well done, Sam and Max.
Greetings from Greece! Not very traditional, but looks yummy indeed!
Calm down bro , he mentions in the video that is more like Mediterranean foods , not specifically Greek and also humus is fire , so you're loss 😊
I just made this.. the entire smash as depicted here. Excellent. After a week in China this saved me. Thank you for the recipes!
27:18
The most satisfying way to use a paper towel roll😤.
Ever.
That move needs to be on a tshirt!
Great way to store tahini sauce without having it separate so much and clump is to store it upside down. Just make sure it’s sealed right so it doesn’t leak 👍🏼
Another tip I use plain yogurt instead of the lemon and it makes the hummus so creamy 😍
"do you wish you were here?!" hell yes!
Husband bought Lamb Loin Chops the other day (at Bargain Market), so cute they look like little T-bone steaks, so I've been looking for a recipe I would like, you just nailed it on your Greek Food Feast show. Can't wait to make the tzatziki. Thanks so much, love your show!
I love how Max roasts Sam through editing
Sam...if you cut the lemons lengthwise instead of the center round.....the seeds will not be an issue..... keep cooking, your the best and I have learned so much from you, I just thought I'd give something back....peace out!
Sam can you do me a favor look into the camera with a blank stare and just say Bueller..........bueller...........bueller.
VegasDCrazy Good one I pictured it 😂😂😂😂😂
Voo...Doo...Economics
@@crash8563 Holy Hell... I never saw it until now! He does look like him some doesn't he?
@@zolartan4442 Kind sounds like Mean Gene Okerland
Chicken skewers and tzaziki sauce for Sunday dinner, thanks for the inspiration chef!
All that spice for a single chicken breast?
when people comment love this video 5 minutes after the release even tho the video has 28 minutes
so what. that bother you?
Tuxa Mem yeah because they just no they will like the video as they like his content, get on with your life and stop fishing for likes!!!!
Incomplete sentence 😑
Im pointing at the kids that just want to get those likes, not like me @Sam J.
I am greek and traditional tzatziki actually has only
yogurt
cucumber
garlic
olive oil
salt/pepper
and a little bit of vinegar
Γειά σου Σαμ, είσαι μάστορας στο ψήσιμο. Χαιρετίσματα απο Ελλάδα!
Είναι όντως ωραίος και τα βίντεο του τα βλέπει κανείς πάρα πολύ ευχάριστα.
Ωστόσο, δεν θυμάμαι ποτέ να έχω φάει τζατζίκι με γλυκάνισο (μένω Ελλάδα, έμενα πάντα Ελλάδα).
Παίζει αυτό κάπου αλλού και μου διαφεύγει?
An nomizeis pos katalave🤦♂️
Yia sou Evreo mou 👍🇬🇷❤️
1:02+ As George Carlin used to say: "Long-term loss of short-term memory." :)
Unfortunately prolonged MSG usages can cause memory loss. That delicious Japanese Mayo has it in it. Kewpie makes an American version without it, Haven't tried that style yet though.
@@louis3141 Actually I (and Carlin) were referring to cannabis use, but that's good to know...
Made this tonight and wow was it amazing,. Restaurant quality and yet so simple. Thank you!
I'm waiting for you to do a Kosher fest! Goodies for a Passover Seder or even a Hannukah treat or two.
thanks for the tip on how to make perfect hummus
Anyone else getting "Mars Attacks!" flashbacks from the thumbnail? Or am I just getting THAT old now?
Hey Sam!
Can you do tortilla pockets?
Several options of tortilla pockets for breakfast, lunch or anytime.
Outside the US you can't really find canned dough , but tortillas are everywhere and so versatile.
Been here since 400k, road to 1 mil!
Been around since around 90k.. it's been a journey my friend
Discovered Sam at about 85k and that was just over a year ago. Crazy... Sam deserves 1million
Been here 60
Been here since 28. Not 28k....28.
@@JohnSmith-gq9gn WelL i hAvE bEen HerE SinCe 2 FOlLoWeRs - come on buddy, 28 followers was in 2011...
Tziki is a gift to our taste buds and good with everything. What a great meal plan for this Memorial Day holiday weekend!
Sam's units of measurement = "A shit ton of ______" lol
Cooking is about taking your time, worth it ! And nothing is better than homemade..
#LOUIS! - Now THAT'S an epic t-shirt!
Hey Sam! How about adding Paella to your list. Think you'd do a great version :)
You Should Make A Shirt for The *GARDNERS* we never Hear
Amazing how much you covered in this video. Well done.
Makes a marinade for raw chicken "salt and pepper to taste" xD I hope you didnt.
Little trick for wooden skewers, spin them through the green peppers to keep from splitting them.
When you said “like a Jewish boy from Canada” I said “I’m right here”
Taziki goes awesome on anything with onions as well. It really does go on everything and I’m not a fan of deal at all but it works there.
where is the vote for astro shirt?
Love the spicy sesame oil in the Hummus, something I should try. Tahini is roasted sesame seeds (ground). Don't bother trying to make this yourself (ask me how I KNOW) you need a TON of them and roasting without burning needs super vigilance. Ohh and don't add water to your Hummus... when you drain the Chickpeas (Fava beans?) keep some of the liquid - aquafaba - and use that, why dilute the taste of your Hummus with water. Apparently aquafaba can be beaten into an egg white substitute for vegans, never tried that but I do keep some back to moderate the thickness of my Hummus when I make it.
Hey Sam, could you please also show Astro next time? 😜
This looks amazing, Sam. Thanks for sharing it and thanks for all the encouragement. 👍🏼❤️
Just saying this is more of arabic influenced cuisine in a way than specifically greek. Thats giving a lot of credit to mainly one country when the mediterranean cuisine you cook with here is cooked in almost all arab countries. Great video nonetheless and I love the content just wanted to bring it up.
Omar Taha yess it’s arab not Greek
Well, guess where the root sits buddy!
Amazingly simple and delicious recipes. I made them for our Easter dinner and every raved about the flavors. Thanks for for the amazing videos. Please keep them coming. Ps the quality of your videos is far and superior. Well done Max et-al.
What are Luis's pawlicy positions?
If you don’t want to wait, just squeeze the grated cucumber with your hands...it takes 3 seconds. You have to add 2 tablespoons olive oil and you can avoid the dill...greetings from Greece!
Sam: "We all know what coriander is right?!?!?"
Everyone else: "Cilantro!!"
Me: "Starfire!!!!"
This has to be your best food yet! I cannot wait to make this 🤤🤤
I want a t-shirt of Sam with louis's head and louis with Sam's head :D
Turmeric, cummin and coriander. The holy trinity of North Indian cooking. Never seen in Greek cooking, but a delicious recipe. Only bettered by adding yoghurt to the marinade
Says Greek Food Feast, cooks with a mostly Arabic influence. LMFAO!
OMG Pita/Naan! Greek Pitas have absolutely nothing in common with Naan bread! Is this supposed to be a parody? LMFAO! Have you ever eaten Greek food?
I don’t know if you’ve ever had it but in India they make a chili with garbanzo beans, the flavors in there are amazing. I would love to just throw some of that in there with tahini and make hummus out of it. It’s sort of a spicy chili with a little curry tape type flavor, It almost reminds me a little bit of Japanese curry, but the garbanzo beans or chickpeas really set it off and make it A lot different.
Sam, gf and I just cooked another of your recipes. Holy fuck watch your back, the pre made food guys have to be out to get you, your shit is toooooo good. Keep us cooking friend.
Sam could you provide a link to those Slate platters you use in your videos? Much love from Albuquerque!
Like 👍🏼 if you want to see a colab with sam and Guga Foods!!
That sauce is good on everything! I use it for salad dressing after I make my sandwiches. It is made for the ruffled potato chips too! It is the whole reason I grow dill in the garden.
Me: Mixes olive oil and lemon
Sam: "smells incredible!" lol
Edit: "thanks for the likes never got 6 before!" lol
Without a doubt my favorite video of all I have seen. Can't wait to make this stuff.
I want Sam wiping his mouth with the whole paper roll on a T-shirt
Good Lord!!!!!!! I saved this whole meal as a "Favorite" Can't wait to cook it all! YUM Thanks!
+1 Οποίος είναι Έλληνας και βλέπει αυτό το θηρίο👌🏽👌🏽🙌🏽
Nicolas Manoli έλα ρε φίλε...
That all looks banging.
Is Louis Stoned? He looked dead.
Louis and Marbles need to get together.
Sam, could you please show us around you whole outdoor setup? The grill, the Evo, the counters, the charcoal grill, the smoker, whatever you have? And, possibly, plans for how it's all put together? Because that looks like a dream setup. Watching your videos I have two dreams, to have a house with a patio kitchen like yours, and to move to San Diego (or some other place where it's warm), where I could use it for more than three months a year. Cheers from Poland!
Sams right whenever I lick the hot Cheetos dust off my fingers it taste even better so use your DAMN HANDS
After traveling in Greece in '73 and '86, I brought home the information that Greece lives up to its name. On Folegandros, I ate a Greek salad just about everyday, that is, when I hadn't eaten too much taramosalata on sesame rings for breakfast. The salad was always slathered in olive oil. Yeah, yeah, yeah, I know. That's not grease, but I've taken poetic license. ;-)
I like my cucumbers long and lean too Sam
Excellent - great food and great fun. I made the cutlets and meatballs this evening and they were great. I used minced lamb for the meatballs. Thank you!