Tom, your videography here is amazing. You give new meaning to the “steady came.” LOL. Your use of precision video mechanics, lighting, and frame composition is leaving me speechless, as is your gorgeous signage and recipe.
That looks really good .And that is a good idea to make it in a casserole .I could make good Reuben’s when I lived near the International Farmers Market in Atlanta.Never give up .And you never do
Yum. Thousand island dressing- my favorite dressing. I will have to try although I’d hate to waste $71 and the time. I’m not a natural cook but I can follow a recipe. No one in my family ever asks me to bring anything since i trained them when i was young. I’d only make what they called “haughty” food like asparagus?! lol. They are country folk and only like fried things. They wouldn’t even try my homemade carrot cake and also my asparagus dish with Dijon mustard. I thought both tasted great. Win for me !!
Yeah, $71 was ridiculous but I got 5 meals out of it and if I make it again I would probably save about $30 only using 1 pound of meat instead of 2, 1 can of sauerkraut, no Ricotta, and no Russian dressing. Even the Parmesan cost $6 and I only sprinkled a bit on top so I can use for future recipe...disasters.
Some other people have replaced the lasagna noodles with rye bread with the crust cut off. It tasted good.other than the squeaky sauerkraut in the 1/3 without much cheese.
Tom Webster, Intrepid Cook. Very adventurous, I have to say! Loved the video. I think the “hairs” on your bird were feather remnants that got past the plucker machine. My brother shot some birds over thanksgiving and after pulling the feathers out he used a lighter to remove the residual fluff. (I fact checked myself on google and apparently some people use a torch to do this, but we don’t want to see ER Visits With Tom, ha!)
The Ricotta didn't add anything. I would suggest only using 1 pound of either corned beef or pastrami, 1 can of sauerkraut, no Ricotta/cottage cheese, and only 1 bottle of dressing. Each of the 3 versions tasted good...other than the squeaky sauerkraut in the section with the least amount of cheese (No mozzarella or Ricotta).
Tom, your videography here is amazing. You give new meaning to the “steady came.” LOL. Your use of precision video mechanics, lighting, and frame composition is leaving me speechless, as is your gorgeous signage and recipe.
a-ha. "Am I centered?...not mentally."
Yea Tom is back.
That looks really good .And that is a good idea to make it in a casserole .I could make good Reuben’s when I lived near the International Farmers Market in Atlanta.Never give up .And you never do
Happy Saturday Tom.
The notion of running into Tom at the chicken counter in Costco is hysterical.
@@malibu90265 you’ll find me at the rotisserie chicken area…not hairy hens.
Yum. Thousand island dressing- my favorite dressing. I will have to try although I’d hate to waste $71 and the time. I’m not a natural cook but I can follow a recipe. No one in my family ever asks me to bring anything since i trained them when i was young. I’d only make what they called “haughty” food like asparagus?! lol. They are country folk and only like fried things. They wouldn’t even try my homemade carrot cake and also my asparagus dish with Dijon mustard. I thought both tasted great. Win for me !!
Yeah, $71 was ridiculous but I got 5 meals out of it and if I make it again I would probably save about $30 only using 1 pound of meat instead of 2, 1 can of sauerkraut, no Ricotta, and no Russian dressing. Even the Parmesan cost $6 and I only sprinkled a bit on top so I can use for future recipe...disasters.
😅😅😅 Seriously.😎
Recipe is out of left field & grand slam dunk at the same time.👍
Love this😂
Hi Tom! Wild recipe! ❤ you got the jokes!
You should have some rye bread in there, too. It actually sounds like a very good casserole. Rueben sandwiches are my favorite
Some other people have replaced the lasagna noodles with rye bread with the crust cut off. It tasted good.other than the squeaky sauerkraut in the 1/3 without much cheese.
@ you’ll become a cook one day in spite of yourself. Just keep cooking. (Haha. I say that even tho my hubby does almost all the cooking.)
Tom Webster, Intrepid Cook. Very adventurous, I have to say! Loved the video. I think the “hairs” on your bird were feather remnants that got past the plucker machine. My brother shot some birds over thanksgiving and after pulling the feathers out he used a lighter to remove the residual fluff. (I fact checked myself on google and apparently some people use a torch to do this, but we don’t want to see ER Visits With Tom, ha!)
Yeah, maybe that's a new series "Tom Torches Things."
🍷ready
Which was your personal favorite out of the three?
The one in the middle: Thousand Island dressing, no Ricotta, mix of Swiss and Mozzarella, mix of pastrami and corned beef.
@@TomWebsterChannelthank you.
That is pure heresy Tom Webster. lol. I am totally trying it.
That chicken story was really gross 😟 So happy I'm vegetarian
He’s. Gross ! Shave it?! 😂
❤ Tom 😂
umm can I sub cottage cheese for the ricotta? budget.
Lolz....hell yeah ya can!!
The Ricotta didn't add anything. I would suggest only using 1 pound of either corned beef or pastrami, 1 can of sauerkraut, no Ricotta/cottage cheese, and only 1 bottle of dressing. Each of the 3 versions tasted good...other than the squeaky sauerkraut in the section with the least amount of cheese (No mozzarella or Ricotta).
Awesome lol
Are those rye noodles? Maybe just stick with the sandwich, but interesting concept.
No, they were normal oven-ready lasagna noodles. They tasted fine despite not a lot of liquid to cook them.
😂😂😂😂😂 shave your chicken Tom 😂😂😂
Sorry Tom, This sounds disgusting 🤮 But I love you ❤
It's okay, it actually tasted good other than the squeaky sauerkraut from a can.
@ love love your laugh 😂