You’re welcome. I got a weird question I’ve been meaning to ask you. I see you use onions and fry them quite a bit. Have you ever made an onion breading out of food processed funyuns?
@@AGlimpseInside no - but I will now! and if I do it on the show we'll def send you something. have you?? to be safe so I don't forget - dm my instagram @thecookingguy
Sam (and Max), love your sandwiches, suggest you make a Pittsburgh-style sandwich that has Italian bread, meat, cheese, cole slaw, and fresh cut french fries, look up Primanti Brothers as they created that icon in our city's wholesale district. Love the show!!
SAM THE COOKING GUY i love this channel so much. sam you inspire me to have my own cooking show. i love the food you make. you and max are great and i love this show. thank you for being my main inspiration in my hope to be successful in the cooking industry.
Sam a tip... When you want sausage out of the casing just run the link under warm water For a minute then peel casing off. I work for a meat market and we specialize in home made sausages. It works great on ours. I also do this with the German sausage that I love, weissworst.
Think of everything that went into this. The wheat/corn/soy were grown using modern techniques of irrigation & fertilization. It was harvested by a combine built from steel etc, powered by fossil fuel. Dairy farmers provided milk/cheese, while cattle ranchers/butchers got the bacon. Then, the folks who provide the really great cooking equipment (mixer, flat-top) that Sam uses to finish off the product with water/electricity/gas (don’t get me started, I’m a utility geek). Oh hey, all of the ingredients once traveled via ship/rail/truck. It’s really an amazing world we live in. 👍
Great show Sam, the only thing that I do differently, when I make my own McMuffins, is to add some caramelized onions, they just add a sweet addition to the McMuffins. Also, I sometimes make mine with Peameal Bacon.
Love your channel. I’ve been making “upgraded” egg McMuffin for years. Really a decade or longer. My kids loved them when little. They freeze well (wrap in parchment paper then in a gallon zip top). Quick easy to go breakfast (and generally not unhealthy). But never thought to make my own English muffins..I’m will now. One recommendation, upgrade from that processed cheese. Try some aged cheddar, or make a goat cheese spread w/some herbs, and such. Thanks again!
U know adding sugar or honey to the warm water and yeast activates it faster or fuller or more bubbly or something? Lol yeah I don’t like to bake either but I watched enough videos on making NYC style pizza to find out that’s what they do
These look absolutely delicious Sam! If you ever need a person to cook with you I would love my husband to cook with you. He loves to watch your videos and I can hear so many times "Sam The Cooking Guy Says". Keep doing what you are doing! We love to try your recipes!
@@BennytheMenace Every bread recipe I have acquired in over 30 years of bread baking is a formula. In other words, the ingredients are all listed by percentage of weight. For example, a French bread recipe I have calls for 75% hydration which means the water weight is 75% of the flour weight. 1,000 grams of flour would require 750 grams of water. No pro baker would use volumetric measurements because a cup of flour can vary greatly depending on the grind of the flour and how tightly or loosely the flour is packed into the measuring device. A kilogram of flour is always a kilogram of flour. Salt is another ingredient that can vary greatly in a volumetric measurement. A teaspoon of fine sea salt is a lot more salt than a teaspoon of coarse kosher salt; a gram of salt is always a gram of salt.
I have been making my own version of these for years. I'm a big believer in a over easy egg. Beautiful egg yoke that drips everywhere, creating its on dip.
The first time that I ever ate an english muffin or an "Egg McMuffin" it was made by my Aunt Sally. She would make me one for breakfast every morning when I would visit during the summer. I always think of her everytime I see or eat one. We lost her just a couple weeks ago after her long battle with alzheimer's.
I feel you. Lost my Grandma last year. Always think of sadness as an indicator that you were happy before. Be happy that you had something that makes you sad now it‘s gone. Best wishes and always spread positive vibes!
my wife and i started making our own english muffins and bagels 3 years ago they are far better than the packaged store stuff,thank you for this episode
We love your show and the randomness of it. We love your outdoor kitchen and hope to have one like it one day. Can't believe someone would say that you can't cook. We love all your shows and you relate to those of us that love to cook, but are not pros. Thank you! Love the dogs especially the little shaggy one.
I’ve worked at Maccas and the bakery supplier who made their English muffins, pretty much spot on. Except for the way you Americans call it an egg McMuffin, it’s a bacon and egg McMuffin haha
Here’s his recipe ingredients for a HALF batch which made 12 muffins for me (I guess he didn’t use the “scrap” dough): 2 1/2 c (350 g) flour, my guess is he used all-purpose flour 1/2 c water 1/2 c milk 1/4 c (25 g) room-temp shortening 1 Tbls sugar 1/2 tesp salt 1 1/8 tesp active dry yeast Notes: -I didn’t bloom the yeast. I didn’t melt the shortening. I microwaved the milk for only 20 seconds. I didn’t add the flour in two stages. I just dumped ALL the ingredients at once into my bread machine on dough-only cycle and let it run. Should work fine in a stand mixer with dough hook too. After ingredients come together, should knead for minimum of 10 minutes to develop gluten strands. -Dough should be slightly sticky but will be fine after hour rise time (no extra flour needed to roll it out). Muffins turned out good using his ingredients. -Adding 25 g vital wheat gluten powder as part of total flour weight will improve the texture and shelf life of the muffins. And unless you like white bread, swap honey for the sugar and use 155 g bread flour, 170 g whole wheat flour, 25 g vital wheat gluten. These muffins turned out even better, nooks & crannies and all, and tasted wonderful! -If dough shrinks back while you’re trying to roll it out, just cover it and let it rest for 10 min. I rolled to 1/2-inch thickness. Bring scraps together, rest, roll, repeat. -I cooked muffins on electric griddle at 275 degrees F, 5 min per side. Don’t press down with hand or spatula at any time. Had to finish the cooking in the oven at 300 degrees F for 10 min. Best to cool completely before using or storing/freezing. -These toast up better on a tray in a toaster oven than they do in a normal toaster, imo.
i worked at McD's. In my day they used two different buttering methods. 1. Butter in a spray bottle. This stuff was like always liquidy at room temperature. I don't think it was normal butter. You'd just spray everything down with it. And when you were done with it for the day you'd just leave it in the bottle. If you needed more it comes from a bag in a box with a nozzle. I don't think they ever refrigerated it. 2. the old metal pan on the grill (with little metal legs that keeps it raised like 1/2 inch) to melt a few sticks down then you'd pull it off to the side when it was pure liquid and you'd use a brush to spread it where ever. The egg rings had a little nub with a hole on it so you could slide them onto a handle device. You could get 4 egg rings on each side. You would butter it, crack an egg right into the ring, then go back over each egg ring with a plastic spatula and stab each yolk with it and do a 1/4 turn. Stab, 1/4 turn...stab 1/4 turn. Then there was a metal lid that fit perfectly over all 8 egg rings with a small metal funnel on top of the lid. in the bottom of that funnel was a hole the size of a pen jab. Very small hole. You would fill that funnel up with water and it would drip drip drip for the 3 minutes or so it took to poach. Then in one huge move you lift the handle straight up with lid on and all and left on the flat grill are 8 perfectly poached round eggs which you scoop up with a metal spatula and place in a tray in a warmer that keeps them good to serve for 20 minutes. For the "folded eggs" they use eggs from a carton that are already premixed. They have a metal rack with 8 rectangles you can put on the grill. You use one ladle full of eggs in each rectangle. when the timer goes off (they should still be a little runny on top) you run a plastic spatula along each metal border so the eggs don't stick to it. Then fold the egg in each rectangle over 3 times with a small plastic spatula and transfer to a tray to a warmer. The egg should still be cooking so the runny bit glues the folded egg together after you've folded it.
I stumbled across your videos about a year ago and I have been enjoying them ever since the good work! You keep myself and my wife inspired and I love the relationship that you have with your family also.
I have yet to make my own English muffins and have always wanted to try, but Sam, you have pushed me to do so sooner than I expected. I love your videos and keep up the good work! Cheers!
Sam, you have inspired me to hire an architect and contractor to build an outdoor kitchen with an Evo, Caliber and Traeger. Cannot wait to cook by the pool this summer.
Nice touch on the home made muffins. Definitely recommend upping your cheese game though. Something simple like Costco Tillamook beats that plastic wrapped stuff. Keep up the good work. Love your channel Sam!
If you want to save a couple dollars, go buy a pack of mason jar lids from the grocery store, they work perfectly as egg rings. Get a dozen for like 5 bucks.
Sausage McMuffin with Egg is my favorite thing on their menu, but man has the price skyrocketed on it. I figured out that I could make it at home for about 1/4 of the price lol
Thanks for sharing su ch an awesome cooking thechnique and knowledge , I always wanted to get the egg right. You gave me the whole repertoire! !! Awesome! ! Many blessing Mr. Sam from El salvador. Central América. 😍!!!
Put the dough it in the oven with the light on. The heat from the light is just right. Well you surprised me; making your own English Muffin and damn if they didn't turn out prime. Once again you have stepped out of the box and taken us to the edge. I see this as a challenge and I'm going to see your challenge just to stay in the game. What ever you do don't up the anti. Thank you, Sam. This should be fun!
Those were really cool. I've always wanted to try making my own. The one thing I couldn't believe you did was smash them with your spatula when you turned them!
These look unbelievably fantastic. One thing, though: it seems wild to me that you'd go through all that trouble to perfect everything else, then when it comes to the cheese, use a Kraft single. (?!) What, no Boar's Head American? Or anything else aside from Kraft?
Those english muffins are BAD ASS! Always loved them as a kid, snd ive NEVER seen one homemade. They even have those patented Thomas' famous "nooks and crannies." So f'ing cool.
Hey Sam! I made Egg McMuffins a couple weeks ago with Japanese mayo, camembert, ham, egg, and green onions. It was gooey and delicious and it'd be right up your alley!
I would love to eat anyone of those or all of them given the chance they look so good, mabe tomorrow I will get the stuff I need and crack on with some tasty cooking -- thanks for the inspiration.. 😋😋👍
THANKS EVERYONE!!!
You’re welcome. I got a weird question I’ve been meaning to ask you. I see you use onions and fry them quite a bit. Have you ever made an onion breading out of food processed funyuns?
@@AGlimpseInside no - but I will now! and if I do it on the show we'll def send you something. have you?? to be safe so I don't forget - dm my instagram @thecookingguy
@@samthecookingguy how did you get Mike Rowe to dub the speech track?
Sam (and Max), love your sandwiches, suggest you make a Pittsburgh-style sandwich that has Italian bread, meat, cheese, cole slaw, and fresh cut french fries, look up Primanti Brothers as they created that icon in our city's wholesale district. Love the show!!
SAM THE COOKING GUY i love this channel so much. sam you inspire me to have my own cooking show. i love the food you make. you and max are great and i love this show. thank you for being my main inspiration in my hope to be successful in the cooking industry.
I don't even plan on cooking these things, I just like watching these vids
Well it is food porn so that's all the reason I need.
its only worth it to do for him, cause he films it all and makes tons of money from it.
@@canine_coach How do you know he makes a ton of money from it?
@@canine_coach I'm sure he makes plenty from the restaurant he runs.
I'm always starving by the time these shows end!
Breakfast sandwiches are the best creation! Period!
I’m 60 and never even thought about making English muffins before but now I’m really looking forward to it! Thanks Sam.
Put the "If Fat Means Flavor" quote on an apron and you've got yourself a sale! Love your videos!
Sam a tip... When you want sausage out of the casing just run the link under warm water For a minute then peel casing off. I work for a meat market and we specialize in home made sausages. It works great on ours. I also do this with the German sausage that I love, weissworst.
I have never heard of you till you popped up in my suggested video yesterday...i am now obsessed.
Welcome, brother. Same thing happened to me, hehehe.
You too ?? I love and use his recipes
Same, I found him this morning and I have watched quite a few of his vids already :D
Same here but about a year ago. I damn near watch him every week/day now like a tv show.
Yooo for real. Lol
The amount of times that Sam near burns his hand by touching the Evo and saying "Ow it's hot!" is hilarious
The comedy, the pain and the perfection!! THIS, is the SAM THE COOKING GUY show!! Well done as always
That line up at the end…. Breakfast heaven
i found this channel by accident but i swear it's the best cooking demos on the internet...
the martha stewart link took me to “world famous egg” on google lol
A man with class, he eats with his mouth shut that’s a thumbs up from me bro.
Special edition max the cooking guy while Sam films? 🤔
Nah.
Yah.
Yes please!
thatd be insane
yes
Think of everything that went into this. The wheat/corn/soy were grown using modern techniques of irrigation & fertilization. It was harvested by a combine built from steel etc, powered by fossil fuel. Dairy farmers provided milk/cheese, while cattle ranchers/butchers got the bacon. Then, the folks who provide the really great cooking equipment (mixer, flat-top) that Sam uses to finish off the product with water/electricity/gas (don’t get me started, I’m a utility geek). Oh hey, all of the ingredients once traveled via ship/rail/truck.
It’s really an amazing world we live in. 👍
Great show Sam, the only thing that I do differently, when I make my own McMuffins, is to add some caramelized onions, they just add a sweet addition to the McMuffins. Also, I sometimes make mine with Peameal Bacon.
"Does it look like an Egg McMuffin?"
No.
It looks a thousand times better.
Preach!
f u
Hell yeah.
You look like a cold Egg Mcmuffin!
looks the same granpa
Love your channel. I’ve been making “upgraded” egg McMuffin for years. Really a decade or longer. My kids loved them when little. They freeze well (wrap in parchment paper then in a gallon zip top). Quick easy to go breakfast (and generally not unhealthy).
But never thought to make my own English muffins..I’m will now.
One recommendation, upgrade from that processed cheese. Try some aged cheddar, or make a goat cheese spread w/some herbs, and such.
Thanks again!
Bruh
@@johnross5087 wow you really contributed to the comment 😕
Damn! If McD's made those I'd be there every day. Thanks for the work showing how to make these the PROPER way!
U know adding sugar or honey to the warm water and yeast activates it faster or fuller or more bubbly or something? Lol yeah I don’t like to bake either but I watched enough videos on making NYC style pizza to find out that’s what they do
These look absolutely delicious Sam! If you ever need a person to cook with you I would love my husband to cook with you. He loves to watch your videos and I can hear so many times "Sam The Cooking Guy Says". Keep doing what you are doing! We love to try your recipes!
you have the GROOVIEST cooking surface in the history of mankind
too bad it costs like 4000 dollars.
@@andrewkim2013 dude owns a restaurant, do you expect him to use a $250 Blackstone griddle? would you?
@@ryanp6999 no. But I am pointing out how it is in a price range many of us viewers would be unable to afford.
Andrew Kim where do you buy it?
@@uhhhu9563 I think he has a video about his grill top. You could probably find it online
Nice! just one minor point... a real baker would not tell you to accurately fill your measuring cup, they would tell you to weigh the ingredients.
100% this
a real baker, knows how much weight goes into said measuring cup so they dont need to waste time weighing shit everytime!
@@BennytheMenace which shows you're not a real Baker, dumbass. Weight and volume are not interdependent.
And never NEVER pack flour when using a volume based measurement.
@@BennytheMenace Every bread recipe I have acquired in over 30 years of bread baking is a formula. In other words, the ingredients are all listed by percentage of weight. For example, a French bread recipe I have calls for 75% hydration which means the water weight is 75% of the flour weight. 1,000 grams of flour would require 750 grams of water. No pro baker would use volumetric measurements because a cup of flour can vary greatly depending on the grind of the flour and how tightly or loosely the flour is packed into the measuring device. A kilogram of flour is always a kilogram of flour. Salt is another ingredient that can vary greatly in a volumetric measurement. A teaspoon of fine sea salt is a lot more salt than a teaspoon of coarse kosher salt; a gram of salt is always a gram of salt.
I have been making my own version of these for years. I'm a big believer in a over easy egg. Beautiful egg yoke that drips everywhere, creating its on dip.
Love Eggs Over Easy, Especially My Favorite Eggs Benedict
Lovemaking my own English McMuffin....
What can I use if I don't have one of those mixers?
“You can hear the sound of freedom flying over my head “ and here we have great smoked Canadian bacon 🤣🤣🤣
He has ham... that is a slice of ham.
Canadian bacon exists because of the US Marine Corps …. Semper Fi
The first time that I ever ate an english muffin or an "Egg McMuffin" it was made by my Aunt Sally. She would make me one for breakfast every morning when I would visit during the summer. I always think of her everytime I see or eat one. We lost her just a couple weeks ago after her long battle with alzheimer's.
I feel you. Lost my Grandma last year.
Always think of sadness as an indicator that you were happy before. Be happy that you had something that makes you sad now it‘s gone.
Best wishes and always spread positive vibes!
sorry for your loss. it's amazing how food or smells can give us memories of loved ones.
I’m so..very sorry for your loss. It’s super when others do special things for anyone. She had to be a nifty Auntie.
Neat muffins you made. Guess I’ll try some of these.
16:18 : "Just a little bit of butter."
Sam : proceeds to add a copious amounts of butter😂✨
Can't have too much butter!
my wife and i started making our own english muffins and bagels 3 years ago they are far better than the packaged store stuff,thank you for this episode
I will probably never cook most of the things he makes but I can't stop watching his videos. Awesome work you guys.
I love coming home after a hard day of work to watch these vids. Great work, keep it coming guys!
We love your show and the randomness of it. We love your outdoor kitchen and hope to have one like it one day. Can't believe someone would say that you can't cook. We love all your shows and you relate to those of us that love to cook, but are not pros. Thank you! Love the dogs especially the little shaggy one.
I’ve worked at Maccas and the bakery supplier who made their English muffins, pretty much spot on. Except for the way you Americans call it an egg McMuffin, it’s a bacon and egg McMuffin haha
Love the cooking but your self deprecating humour adds the perfect touch. Excellent video!
You forgot the best part...the hash brown on top.
i thought i was the only one...
c
Absolutely! Idek why I started doing it but I eat no other way! Hash brown is a must 😂
Mannnnn let me tell you that hash brown is a life changer on a mcmuffin
Thank you
Why haven't I tried that yet
Sam is elevating McDonalds own game! Also, he does NOT skimp on that bacon! Thank you sir!
Ever had Bang Bang Shrimp? You should do that recipe
agreed!!!!
Sam Richardson omg bonefish grill has the best bang bang shrimp I’ve ever had
its easy as hell. fry buttermilk+cornstarch coated shrimp and make a sauce with mayo, sriracha, and thai sweet chili sauce.
Here’s his recipe ingredients for a HALF batch which made 12 muffins for me (I guess he didn’t use the “scrap” dough):
2 1/2 c (350 g) flour, my guess is he used all-purpose flour
1/2 c water
1/2 c milk
1/4 c (25 g) room-temp shortening
1 Tbls sugar
1/2 tesp salt
1 1/8 tesp active dry yeast
Notes:
-I didn’t bloom the yeast. I didn’t melt the shortening. I microwaved the milk for only 20 seconds. I didn’t add the flour in two stages. I just dumped ALL the ingredients at once into my bread machine on dough-only cycle and let it run. Should work fine in a stand mixer with dough hook too. After ingredients come together, should knead for minimum of 10 minutes to develop gluten strands.
-Dough should be slightly sticky but will be fine after hour rise time (no extra flour needed to roll it out). Muffins turned out good using his ingredients.
-Adding 25 g vital wheat gluten powder as part of total flour weight will improve the texture and shelf life of the muffins. And unless you like white bread, swap honey for the sugar and use 155 g bread flour, 170 g whole wheat flour, 25 g vital wheat gluten. These muffins turned out even better, nooks & crannies and all, and tasted wonderful!
-If dough shrinks back while you’re trying to roll it out, just cover it and let it rest for 10 min. I rolled to 1/2-inch thickness. Bring scraps together, rest, roll, repeat.
-I cooked muffins on electric griddle at 275 degrees F, 5 min per side. Don’t press down with hand or spatula at any time. Had to finish the cooking in the oven at 300 degrees F for 10 min. Best to cool completely before using or storing/freezing.
-These toast up better on a tray in a toaster oven than they do in a normal toaster, imo.
i worked at McD's. In my day they used two different buttering methods. 1. Butter in a spray bottle. This stuff was like always liquidy at room temperature. I don't think it was normal butter. You'd just spray everything down with it. And when you were done with it for the day you'd just leave it in the bottle. If you needed more it comes from a bag in a box with a nozzle. I don't think they ever refrigerated it.
2. the old metal pan on the grill (with little metal legs that keeps it raised like 1/2 inch) to melt a few sticks down then you'd pull it off to the side when it was pure liquid and you'd use a brush to spread it where ever.
The egg rings had a little nub with a hole on it so you could slide them onto a handle device. You could get 4 egg rings on each side. You would butter it, crack an egg right into the ring, then go back over each egg ring with a plastic spatula and stab each yolk with it and do a 1/4 turn. Stab, 1/4 turn...stab 1/4 turn. Then there was a metal lid that fit perfectly over all 8 egg rings with a small metal funnel on top of the lid. in the bottom of that funnel was a hole the size of a pen jab. Very small hole. You would fill that funnel up with water and it would drip drip drip for the 3 minutes or so it took to poach. Then in one huge move you lift the handle straight up with lid on and all and left on the flat grill are 8 perfectly poached round eggs which you scoop up with a metal spatula and place in a tray in a warmer that keeps them good to serve for 20 minutes.
For the "folded eggs" they use eggs from a carton that are already premixed. They have a metal rack with 8 rectangles you can put on the grill. You use one ladle full of eggs in each rectangle. when the timer goes off (they should still be a little runny on top) you run a plastic spatula along each metal border so the eggs don't stick to it. Then fold the egg in each rectangle over 3 times with a small plastic spatula and transfer to a tray to a warmer. The egg should still be cooking so the runny bit glues the folded egg together after you've folded it.
I literally just ate an hour ago and can’t stop watching these videos. Took one minute of the first video to be a subscriber.
Keep it up!🍽
When I first saw English muffins being made I was so amazed 😂. I wasn’t expecting them to be cooked like that.
Literally found ya channel looking up Philly cheesesteaks and man now I’m loving watching you cook and how u deliver your how too dope content !!!
Welcome! 🙏🏻
I stumbled across your videos about a year ago and I have been enjoying them ever since the good work! You keep myself and my wife inspired and I love the relationship that you have with your family also.
I have never seen anyone make English muffins! I am so impressed!! Awesome dude.
Was just about to make one of these. Couldn't have been more perfect timing!
" look how cute.. I mean cool.. I didnt say cute"
Savannah please stop ignoring my texts baby i miss you
Savanna i love u bae please text me back
@@giovanniweede1094 back the fuck up off my bitch blood!
savannah marie hey baby what are you making for breakfast tomorrow love?
savannah marie you can fuck of too idiot
I have yet to make my own English muffins and have always wanted to try, but Sam, you have pushed me to do so sooner than I expected. I love your videos and keep up the good work! Cheers!
Sam, you have inspired me to hire an architect and contractor to build an outdoor kitchen with an Evo, Caliber and Traeger. Cannot wait to cook by the pool this summer.
Loan me 5 dollars tho
Lucky for some.. 😂
custy 101
@@lukeknocks that'll cost wayy more than 5k
You tryna be a sugga momma. I can call you big booty Judy?
Nice touch on the home made muffins. Definitely recommend upping your cheese game though. Something simple like Costco Tillamook beats that plastic wrapped stuff. Keep up the good work. Love your channel Sam!
Stumbled on this channel few days ago. Can't get enough. Great stuff guys!! 👏👍👍
My girlfriend loves a muffin in the morning
Tomorrow morning, I'm going to surprise her with the best muffin ever
@Graham PGH 😂😂😂😂😂
@Graham PGH She wants a bit of White pudding instead.
@Graham PGH DYING
My little muffin enjoys a good stuffin in the morning. I just roll her over and start stuffin until she sees God, or at least screams his name.
She needs that good sausage and gravy bruh.
If you want to save a couple dollars, go buy a pack of mason jar lids from the grocery store, they work perfectly as egg rings. Get a dozen for like 5 bucks.
This guy is the Jeff Goldblum of food lol.
nah jeff goldblum is a fuckin self absorbed nut job. This guy is actually cool
soulfire2588 na he hit that on the head great comparison
Are you freakin kidding? Jeff Goldblum is a...I don’t even know what but I can’t stand even seeing him or hearing his voice. This dude is cool as shit
@@alcapone5791 fuck you Jeff Goldblum is not a self absorbed nut job, you ass fuck
@@rq5583 not "some kid"....also be original
A sprinkle of sage and/or a drizzle of maple extract would make that pork sausage taste more like breakfast sausage.
Love the mustard on the Sausage Egg and Cheese! It might seem odd, but I used to dip my McD's SEC in their hot mustard sauce!
Sausage McMuffin with Egg is my favorite thing on their menu, but man has the price skyrocketed on it. I figured out that I could make it at home for about 1/4 of the price lol
Thanks for sharing su ch an awesome cooking thechnique and knowledge , I always wanted to get the egg right. You gave me the whole repertoire! !! Awesome! ! Many blessing Mr. Sam from El salvador. Central América. 😍!!!
Hey Sam, Pitmaster made those cheesesteaks thingys and said you're a cool dude! I knew that already but still.
Impressive very impressive I didn’t know it was possible to make your own English muffins you are such an inspiration, thank you.
“As we listen to the sound of freedom above us” being said as we watch a McMuffin being made…. American meta at its finest!
Omg Yes!!!!! I love making breakfast sandwiches. Thanks for making it even better Sam! Happy Friday everyone!
Happy Friday!
Put the dough it in the oven with the light on. The heat from the light is just right.
Well you surprised me; making your own English Muffin and damn if they didn't turn out prime. Once again you have stepped out of the box and taken us to the edge. I see this as a challenge and I'm going to see your challenge just to stay in the game. What ever you do don't up the anti. Thank you, Sam. This should be fun!
The crunch of that first sammich reminded me of the cracking of crème brulee
That teriyaki one is a game changer.
How much shortening?
Thanks for saying the ingredients and measurements GodBless your channel 😊😊😊
I saw multiple comments of people asking how much shortening he used in his English muffin recipe.
“I hope you enjoyed the flour you just put on your face.”
Max, you are my hero Hahahaha.
"Now wait.." *STOMACH GROWLS*
Me too, Sam. Me too. 0:13
Those were really cool. I've always wanted to try making my own. The one thing I couldn't believe you did was smash them with your spatula when you turned them!
How much milk and sugar
Who's eyes popped 😳🤗when he opened that perfect english muffin ?
You look like a real life version of Hank Hill.
dougmaann Lol
McDonald’s: “let’s put an ad on this mans video to make his McMuffins look better”
Thanks for all your hard work. You really inspire us all.
These look unbelievably fantastic. One thing, though: it seems wild to me that you'd go through all that trouble to perfect everything else, then when it comes to the cheese, use a Kraft single. (?!) What, no Boar's Head American? Or anything else aside from Kraft?
He uses the kraft cheese cause it’s more melty and gooey
Those english muffins are BAD ASS! Always loved them as a kid, snd ive NEVER seen one homemade. They even have those patented Thomas' famous "nooks and crannies."
So f'ing cool.
Fuck yeah. I'm always here for Sam's breakfast food.
Text from McDonald's "stay right where you are"
Mouth watering!!
First time trying to bake and the muffins came out great! Thanks Sam.
Wanted breakfast and it ending being lunch. Start early kids.
Oh man, would you try to replicate the Mcgriddles?
I'm high watching this before bed, I want one
Hey Sam! I made Egg McMuffins a couple weeks ago with Japanese mayo, camembert, ham, egg, and green onions. It was gooey and delicious and it'd be right up your alley!
I love your channel Chef Sam, you are so skilled as well as down to earth 🌍 and entertaining. Well done 👍.
You're a rising star man, I love this channel! Give it a few more months and you'll have millions of subscibers!
🙏🏻
That teriyaki pork one blew my mind!
-egg mcmuffin
-Is there a better way?
-puts cheepest possible cheese on it
It wouldn't be a McMuffin without american cheese.
Those all look killer good! I miss these old long episodes.
I use Great Value original sausage patty, an English muffin and 1 slice of real cheese.
0:14 You can hear that stomach get ready to take that english muffin in.
Hello sir, where did you get your EVO flat top?
Casey Rundall amazon
Nice to see real bacon being used
I make these every night when i get home from work and this is the first time seeing this video
You make every single kind that he made too? ;)
I have tried several of his recipes and they are great. Im definitely going to try this one this weekend when I'm off work
He needs Matt Stonie there at all times to finish up for him
so did anyone press the "him as Martha Stewart" link in the description?😂😂
"world famous egg" lolz
Yep smh
@@benstewart3309 Eggcellent link.
No, but I am now getting therapy.
I would love to eat anyone of those or all of them given the chance they look so good,
mabe tomorrow I will get the stuff I need and crack on with some tasty cooking -- thanks for the inspiration.. 😋😋👍
Me too.
That round flat grill is one of the coolest things ive seen in the outdoor cooking world
They are $5000.00
Pls can you provide full recipe and yield. Those muffins look amazing 🙏🙏🙏