Steak n Shake's days are numbered. The Frisco Melt is probably one of my favorite guilty pleasures. making it myself though, it juts becomes a pleasure! hope you try it out yourself.
Your Frisco sauce is so complex and I love any opportunity to use Balsamic Vinegar to deglaze rather than white/red wine. I'll bet that sauce would taste fabulous on anything! Great video!
Balsamic is wonder juice, truly, but I feel like there's definitely times where wine is preferable. Mostly in cases where acidity is already provided by a prominent ingredient. Piccata sauce is a good example. But ya, a really tasty and easy dish is chicken with rosemary and balsamic, little bit of stock and butter, boom. Mange
@@rollonfood I've watched your Pizza-video too, but those older video's are far better. They are just, unique in some sort. Not that the Pizza video was bad (I have discovered your channel via that video), but the edits with the actual content. Damn. Cooking videos like no other.
@@BeauVerwijlen wow thank you. Fwiw, NY pizza and any follow ups are gonna be somewhat an anomaly. Ill be fine tuning the older formats for most videos. Including future, non, water pizza gate keeping videos. Stay tuned and thanks for the encouragement my friend!
Greetings from California! Great video!!! One more Frisco upgrade you might consider trying at some point is to use a little butter and parmesan cheese in the final grilling to add a little cheesy crunch to the outside... it's sooooo good.
That thing you bought at the beginning was an abomination. Great video, I started grinding my own meat recently, defiantly takes any burger to the next level. Anyone who hasn't tried a smash burger at home, it's a mess, it's smoky and you have to work fast, but there's nothing like it.
I agree with you. Last time an abomination like that crosses the threshold of my house. And yes, my grinder is one of my most used gadgets. Never going back to burgers made with pre ground rubbish. I grind some lamb up I'm my next video actually. 🙂
I suppose if you're not using an induction burner. The pan I used comes up to temp REALLY quickly on one. You're right though, car iron does retain heat really well. Maybe it's just sub par on an induction burner, because I always felt like I wasn't getting that first good blast of heat quickly.
@@rollonfood I love cast iron myself. I have not been a fan of induction burners. I’ve always found how they cycle on and off to be an annoyance. Perhaps high end models don’t do this.
@@chefmarcos same here! It's really good at bringing things up, really quickly. Want to boil water on no time? It's good. Also good, you can set an exact temp and leave it there, knowing it will not get any hotter. Also good. But F#@$ if the loud fans, and incessant beeping isn't annoying. That and you lift your pan up for longer than 4 seconds it just beeps for 3 minutes and turns itself off. I bought a 6 pack of butane for my portable gas burner and intend on switching back to gas.
Yeah I know it was in bad taste, I sometimes can be impulsive. All my videos are marked as not for kids, and I won't be pulling cheap stunts like that again. Apologies for any offense
@@rollonfood mate, that made me laugh pretty hard :) but I guess it's not worth making jokes like that because of those whiny little people that do not have a sense of humor. Love your content!
Steak n Shake's days are numbered. The Frisco Melt is probably one of my favorite guilty pleasures. making it myself though, it juts becomes a pleasure! hope you try it out yourself.
I need to stop watching these late at night 🤤
Need to try this. Love S&S but this is 1000 times better
Your Frisco sauce is so complex and I love any opportunity to use Balsamic Vinegar to deglaze rather than white/red wine. I'll bet that sauce would taste fabulous on anything! Great video!
Balsamic is wonder juice, truly, but I feel like there's definitely times where wine is preferable. Mostly in cases where acidity is already provided by a prominent ingredient. Piccata sauce is a good example. But ya, a really tasty and easy dish is chicken with rosemary and balsamic, little bit of stock and butter, boom. Mange
Keep up the good work mate! Just found your vids a couple of weeks ago and subscribed ASAP. Your content and editing is 🔥
Thank you, appreciate it m8. Plenty more planned!
You have the best cooking channel on RUclips!
Thanks Troy!
Perfect cooking, cool host and catchy edits... Glad I find your channel Rollon!
Thank you so much. It means a lot. Especially when it's about an older video. 🙂
@@rollonfood I've watched your Pizza-video too, but those older video's are far better. They are just, unique in some sort. Not that the Pizza video was bad (I have discovered your channel via that video), but the edits with the actual content. Damn.
Cooking videos like no other.
@@BeauVerwijlen wow thank you. Fwiw, NY pizza and any follow ups are gonna be somewhat an anomaly. Ill be fine tuning the older formats for most videos. Including future, non, water pizza gate keeping videos. Stay tuned and thanks for the encouragement my friend!
Great Content! Love your editing and personality. Will def try this sometime
thank you !!
Greetings from California! Great video!!! One more Frisco upgrade you might consider trying at some point is to use a little butter and parmesan cheese in the final grilling to add a little cheesy crunch to the outside... it's sooooo good.
Oh that does sound good. Like the ultimate, American, croque monsieur. Hmmm 🤔
Wow! That sauce! I am sure you can use that sauce for other things as well.
Yes you can. I used quite a bit on a dipping sauce for grilled cheeses. But you could dunk fries in it etc
Great video! Thanks
Glad you liked it!
That thing you bought at the beginning was an abomination. Great video, I started grinding my own meat recently, defiantly takes any burger to the next level. Anyone who hasn't tried a smash burger at home, it's a mess, it's smoky and you have to work fast, but there's nothing like it.
I agree with you. Last time an abomination like that crosses the threshold of my house. And yes, my grinder is one of my most used gadgets. Never going back to burgers made with pre ground rubbish. I grind some lamb up I'm my next video actually. 🙂
Well by golly I guess I need some tamarind
this sandwich i would buy for 15 dollars
If you’re making more than one round of burgers is where you will see the advantage of cast iron.
I suppose if you're not using an induction burner. The pan I used comes up to temp REALLY quickly on one. You're right though, car iron does retain heat really well. Maybe it's just sub par on an induction burner, because I always felt like I wasn't getting that first good blast of heat quickly.
@@rollonfood I love cast iron myself. I have not been a fan of induction burners. I’ve always found how they cycle on and off to be an annoyance. Perhaps high end models don’t do this.
@@chefmarcos same here! It's really good at bringing things up, really quickly. Want to boil water on no time? It's good. Also good, you can set an exact temp and leave it there, knowing it will not get any hotter. Also good. But F#@$ if the loud fans, and incessant beeping isn't annoying. That and you lift your pan up for longer than 4 seconds it just beeps for 3 minutes and turns itself off. I bought a 6 pack of butane for my portable gas burner and intend on switching back to gas.
Everything was going fine until - Why put that vulgar pickle dance in there? Do you think kids should see that?
Yeah I know it was in bad taste, I sometimes can be impulsive. All my videos are marked as not for kids, and I won't be pulling cheap stunts like that again. Apologies for any offense
@@rollonfood mate, that made me laugh pretty hard :) but I guess it's not worth making jokes like that because of those whiny little people that do not have a sense of humor. Love your content!
@@jiro4559 thanks my friend. I agree with you, have to find the balance. 🙂