Oh great Gordita whisperer you've rendered me speechless. I pray I may be worthy to step into this new mysterious portal of palatable pleasure of the great unknown. To imagine the infinite palatable possibilities that only a true master could inspire and enlighten mere mortals like me to take wing and discover the mysteries of the foodiverse. You are an artist sir. You never have to wonder why God put you here.
You can broil the ground beef in the oven (grilling I think you UK people call it) and let the tips get crispy without drying out the underneath meat. It's really a nice texture mixed together. Biggest mistake I see with ground beef is when people don't cook it long enough. It really depends on the meat you use IMO. Chuck needs to be cooked longer, think of pot roast meat. Whereas chopped sirloin would be less time. I go by feel, but usually 20 minutes or so.
I will have to test the broiler thing.. The different cuts of meat taking longer isn't applicable to finely ground meat. But it's true Chuck has connective tissue etc that needs breaking down when not ground.
I think the ground beef thing is subjective if you ask me, I see benefits in both. The main reason why I would fry my beef is because of the flavor, but also because if you buy cheaper groud beef with a lof of tendons and tougher cuts then frying it is often nicer. Where as buying expensive ground beef, you can really appriciate the quality of the meat by just slightly cooking it so you have nice big chunks of ground beef in your food. I am looking forward to your future video about this, although I wil stick to frying my ground beef for 30 minutes before using it in my lasange and tomato soup with ground beef and red pepper (the ground beef I buy is not great). I will admit that having to stir continously for 30 minutes a bit of a hassle, but I think you could maybe just use an oven like another comment has mentioned.
Like bigheadedwon said, it's a dalstrong XL butcher block. Absolutely effing love it, but you have to look after it. It's notorious for cracking. I have at least 8 single blocks with one side of the seal open. Every few weeks I melt some 100 percentage bees wax into them. I oil and wax it regularly.
@@rollonfood Understandable, sometimes the Beta tape gets hung up on the rollers and distorts audio, happened during Zombie Lake viewing so there's that...
I wonder, would this be better using a real onion and fresh garlic? Probably the powder is more like spice, so it’s a difference? Since you use fresh herbs but powdered onion and garlic, this question popped in my head. And as feedback, you want to cut the BS from your videos? I don’t know what that means, but your ramblings are half the reason I am here, so if you cut, cut lightly. I hate when people get too serious on their channels or improve it into a gameshow (can barely watch weissman since he „improved“ his show, and Charlie Anderson too…) I don’t mean „stop evolving“, though.
I did indeed make the first batch I tried using fresh garlic and onion. I decided to go a little closer to Taco Bell so 1. I could talk more about the texture, and 2. Saving that for the evolved version of it. I supposed I could have been clearer with the bullshit thing. For me it's a lot more complex than just, say rambling. It's about spending sometimes 4 to 6 weeks on a video, and constantly going back and re doing it because I had a new idea. It makes a lot of insight get missed. People often see the final product of weeks of non stop agonizing over minute details, loads of sub standard executions. I suppose I'm saying, I'm going to lean even more into the honest side of my content. The rambling can be tidied up a bit, but it'll always remain. Thanks for your very valuable feedback my friend
Thanks for the detailed answer. I trust you will do you, that’s what makes the channel special to me. The value lies in the ramblings. Its like an honest conversation with lots of insights. Just today I had a nice 45 minute conversation about coffee, brewing, roasting, water, etc. with the owner of a small coffee shop. I love these kind of insights. Anyways, can’t wait for the next!
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I am so happy the moment I see you’ve posted a new video. Your humour cracks me up.
My releases will be more frequent going forward! Glad you liked it!
This is fantastic! I love the explanations and reasons for everything you do. Great narration.
Thank you very much Mr Skinner!
Another banger by the Rollon... Production quality is simply amazing
Thanks my friend! I'm starting to step up my game a notch
As usual, awesome job with your video production; fun, very informative & interesting. Can’t wait to try this recipe out.
Lmk how you do!
Oh great Gordita whisperer you've rendered me speechless. I pray I may be worthy to step into this new mysterious portal of palatable pleasure of the great unknown. To imagine the infinite palatable possibilities that only a true master could inspire and enlighten mere mortals like me to take wing and discover the mysteries of the foodiverse. You are an artist sir. You never have to wonder why God put you here.
Printing this comment out And putting it on the wall! Thank you for your inspiring words
Will be trying this. I’ve never had a plantain. I bet these would be awesome with Al Pastor and your pineapple sauce.
That sounds killer! I'm definitely doing an update to this one,. 🙂
3:11 “tip of the iceberg” 😎
What about it? 🤔
@@rollonfood the iceberg lettuce…it was cool 😎
You can broil the ground beef in the oven (grilling I think you UK people call it) and let the tips get crispy without drying out the underneath meat. It's really a nice texture mixed together. Biggest mistake I see with ground beef is when people don't cook it long enough. It really depends on the meat you use IMO. Chuck needs to be cooked longer, think of pot roast meat. Whereas chopped sirloin would be less time. I go by feel, but usually 20 minutes or so.
I will have to test the broiler thing.. The different cuts of meat taking longer isn't applicable to finely ground meat. But it's true Chuck has connective tissue etc that needs breaking down when not ground.
🔥🔥🔥
I think the ground beef thing is subjective if you ask me, I see benefits in both.
The main reason why I would fry my beef is because of the flavor, but also because if you buy cheaper groud beef with a lof of tendons and tougher cuts then frying it is often nicer. Where as buying expensive ground beef, you can really appriciate the quality of the meat by just slightly cooking it so you have nice big chunks of ground beef in your food.
I am looking forward to your future video about this, although I wil stick to frying my ground beef for 30 minutes before using it in my lasange and tomato soup with ground beef and red pepper (the ground beef I buy is not great).
I will admit that having to stir continously for 30 minutes a bit of a hassle, but I think you could maybe just use an oven like another comment has mentioned.
I will look for a way to have the best of both worlds!
@@rollonfood And that is why you are the Hannah Montana of food youtubers!
@@uffechristian I'll use this comment on a video soon 🙂
That is one hell of a cutting board. What brand is it?
Dalstrong
Like bigheadedwon said, it's a dalstrong XL butcher block. Absolutely effing love it, but you have to look after it. It's notorious for cracking. I have at least 8 single blocks with one side of the seal open. Every few weeks I melt some 100 percentage bees wax into them. I oil and wax it regularly.
serious note...keep doing the science thing...fill the void left by AB...you got this!!!
I'm going to keep doing it, and doing more of it!!
Leeve-Enn-Errs! Sicko!! (LOL)
Did I pronounce it lev ehn errs?
@@rollonfood Understandable, sometimes the Beta tape gets hung up on the rollers and distorts audio, happened during Zombie Lake viewing so there's that...
@@av-il6bf oh the beta tape on the rollers. Yeah. It was that.
I wonder, would this be better using a real onion and fresh garlic? Probably the powder is more like spice, so it’s a difference? Since you use fresh herbs but powdered onion and garlic, this question popped in my head.
And as feedback, you want to cut the BS from your videos? I don’t know what that means, but your ramblings are half the reason I am here, so if you cut, cut lightly. I hate when people get too serious on their channels or improve it into a gameshow (can barely watch weissman since he „improved“ his show, and Charlie Anderson too…)
I don’t mean „stop evolving“, though.
I did indeed make the first batch I tried using fresh garlic and onion. I decided to go a little closer to Taco Bell so 1. I could talk more about the texture, and 2. Saving that for the evolved version of it.
I supposed I could have been clearer with the bullshit thing. For me it's a lot more complex than just, say rambling. It's about spending sometimes 4 to 6 weeks on a video, and constantly going back and re doing it because I had a new idea. It makes a lot of insight get missed.
People often see the final product of weeks of non stop agonizing over minute details, loads of sub standard executions. I suppose I'm saying, I'm going to lean even more into the honest side of my content. The rambling can be tidied up a bit, but it'll always remain.
Thanks for your very valuable feedback my friend
Thanks for the detailed answer. I trust you will do you, that’s what makes the channel special to me. The value lies in the ramblings. Its like an honest conversation with lots of insights. Just today I had a nice 45 minute conversation about coffee, brewing, roasting, water, etc. with the owner of a small coffee shop. I love these kind of insights.
Anyways, can’t wait for the next!
@@RalfffH-we9ml next video dropping before the end of the week matey!