Yum! The Port with those apples & rosemary...all that natural, concentrated sweet with the salty prosciutto & creamy goat cheese....truffle pushes it over the top... forget the Sugarplums.. I have visions of this pork roulade dancing in my head 😋. Making.
Wow! Salute to the Cusato Bros! This is a keeper & I will try it. Less the truffles tho, I'll go with something cheaper & locally available, like minced portobello or duxelles...
Portobello are completely different flavor than black truffle. I like your adventurous spirit though! You won’t get nearly as much of the musky, earthy flavor as with truffs. Cheers though!
I made this tonight, one tenderloin for three people. Baked spud and grilled asparagus... bottle of pinot noir.. Fresh truffle wasn’t available so I subbed with large shroom slices sautéed with garlic, tarragon … flambé and lemon…. Adjusted for the sauce and it worked!!! ( I was a bit suprised, lol ) This is a fabulous dish! Kudos to your brother!! Love your content!!
I’m glad you slowed down the dialogue slightly. It was overwhelming when you were giving so much information in such rapid-fire fashion, even if I watched twice. This is much better. Thanks.
That looks like something I'd love to prepare for the holidays. Thank you for the great content; ignore the stupid comments, some people get frustrated and offended by literally everything!
Wow, this looks amazing!! Very well done!! Your cooking skills are a family thing though ! 👍🥰 I worked as Chef, too and I always love what your doing, caused you're doing it great ❤
Looks like a lovely recipe. As for your advertisement spot, lots of electronics even in neighboring lots can interfere. I wouldn't trust a bluetooth thermometer, no matter how cool the product may be. It's too close to the congested 2.4 band to be problem-free...and version 5.4 adds better support for encrypted ad-serving, and about nothing else...that that's a point on the feature list suggests that it's going to be tracking your usage and sending that info back to a home server.
I modified you turkette and rondelle dark meat for thanksgiving… 20# turkey so good so fast after two days or dry air brining… never going back… now you have set the bar for one of three Christmas dinners I have to prepare, oh! Where did you get the truffle/ mushroom sauce? Please share the link. Peace. Dav.
This is great thank you, as always! And cool to see your bro featured! Question… my wife is allergic to apples and most fruit. Could you suggest a substitute ingredient? Thanks again!
What was that truffle mushroom thing in the jar? I missed it, and for some reason, my kindle isn't allowing me to backtrack. Also, don't feel like watching all over just to get that. (I know, I know.....)
How much do you need to spend on a tawny port? I love tawny port, but what I buy is way too expensive to use in this quantity. I buy Grahams , 20 year. Too expensive for this. (It’s dessert! )
This was feeling like a German recipe till I seen the prosciutto it threw me off lol I’m guessing roulad is the same as rouladen which is definitely German but looks delicious no matter the origin
I don't think he's the sharpest knife in the drawer. He's a great cook, but have you read his written recipes online? It's like it was typed by a grade schooler.
I love your recipes but *please* bring the cutting board thumbnails back. They made the food look way more appetizing and are what drew me into your channel in the first place.
You guys happy, he changed the thumbnail. 😂 Honestly you have a good brand. You can only grow dramatically by turning into what Joshua Weissman has become, with 8000 jump cuts and audio effects. Personally I find it insufferable and prefer your channel. You can either stay on the J Kenji Lopez path and keep your integrity or you can go full TikTok. I’ll watch either way, but your content is killer the way it is.
you engorging yourself in your thumbnails is not an interesting hook. I don't why the photography production side of your videos have taken a hit even though it seems like you've expanded your team?
I have no team, my thumbnails bend to what seems to work on RUclips and the thumbnail both got you to click and write a comment. Which tells RUclips this thumbnail works. I know it’s dumb but it’s within the real of dumb I’m willing to tolerate for my videos to perform well without lying to you or making ridiculous claims. It’s incredible hard to have a successful channel if I’m not making “100 ways to make a burger”. You may be underestimating how hard it really is to gain your attention
@@NOTANOTHERCOOKINGSHOWpeople are clowning on you, but you’re still the people’s champ. You can’t go full clickbait without turning into whatever monstrosity Joshua Weissman has become, and while that doesn’t speak to me, do what you gotta do to hustle. Most of us will still watch.
I just wrote a response to him about it. It seems he's more accepting of the fact that RUclips tells him they work because we're commenting about it than accepting/listening to actual people telling him it's gross and to stop. I unsubbed from this channel a couple weeks ago but the vids still pop up in my recommended so I just came here to say my last piece about these dumbass thumbnails and have now hid the channel. It's such a shame because he had something really cool and unique going before but now this is just another cooking show. And there are way too many "food-tubers" out there to stay on this one. Hope he gets back to his old style again bc damn, this is terrible.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
4:28 Big bro nearly taken out by the italian hand waving lol.
Dave posted up in the background like a henchman lol. Love you guys!
The bend on that cap bill is on point. Literally! Great looking recipe guys.
Yum! The Port with those apples & rosemary...all that natural, concentrated sweet with the salty prosciutto & creamy goat cheese....truffle pushes it over the top... forget the Sugarplums.. I have visions of this pork roulade dancing in my head 😋. Making.
Truffles are now everywhere 😊
Wow! Salute to the Cusato Bros! This is a keeper & I will try it. Less the truffles tho, I'll go with something cheaper & locally available, like minced portobello or duxelles...
Portobello are completely different flavor than black truffle. I like your adventurous spirit though! You won’t get nearly as much of the musky, earthy flavor as with truffs. Cheers though!
Great to see your brother back!
Your bros got that thousand yard stare, whats he been through 😅
Big bro has some serious skills.
“You’re gonna walk away”. You are awesome!!
I made this tonight, one tenderloin for three people. Baked spud and grilled asparagus... bottle of pinot noir..
Fresh truffle wasn’t available so I subbed with large shroom slices sautéed with garlic, tarragon … flambé and lemon…. Adjusted for the sauce and it worked!!! ( I was a bit suprised, lol )
This is a fabulous dish! Kudos to your brother!!
Love your content!!
Mario and Luigi know how to cook.
that recipe looks awesome! gonna do this for Christmas
The Bro has serious game! He needs his own channel....
I’m glad you slowed down the dialogue slightly. It was overwhelming when you were giving so much information in such rapid-fire fashion, even if I watched twice. This is much better. Thanks.
I'm totally making this. So nice to see your brother on the channel!
Your brother should start his channel. Can't wait to try this one out 👌🏾
Translation: can’t wait to order a dominos
Your brother’s passion really comes through despite his slight demeanor.
Been here since you had 28k followers. Congrats on your success.
That looks like something I'd love to prepare for the holidays. Thank you for the great content; ignore the stupid comments, some people get frustrated and offended by literally everything!
Awesome. I will use your recipe 😎!
Thank you❣️
Brother has some impressive chef skills.
Wow, this looks amazing!! Very well done!! Your cooking skills are a family thing though ! 👍🥰 I worked as Chef, too and I always love what your doing, caused you're doing it great ❤
Awesome recipe, my uncle makes something similar for the holidays but we’re Ecuadorian so he just calls it a rollito instead of a roulade haha.
Any recommendations on goat cheese substitute? I have a family member that can’t eat it.
Your brother’s stache is amazing
If you have an Eataly where you live, they carry truffles. Other "luxury" grocery stores will have them too.
So am I the only one who loves the thumbnails?
Awesome recipe have you made a Pork Au Lait video? I like to make mine with mushrooms i have on hand. Love your channel c:
Looks like a lovely recipe. As for your advertisement spot, lots of electronics even in neighboring lots can interfere. I wouldn't trust a bluetooth thermometer, no matter how cool the product may be. It's too close to the congested 2.4 band to be problem-free...and version 5.4 adds better support for encrypted ad-serving, and about nothing else...that that's a point on the feature list suggests that it's going to be tracking your usage and sending that info back to a home server.
I modified you turkette and rondelle dark meat for thanksgiving… 20# turkey so good so fast after two days or dry air brining… never going back… now you have set the bar for one of three Christmas dinners I have to prepare, oh! Where did you get the truffle/ mushroom sauce? Please share the link. Peace. Dav.
Hi, fantastic, i like that thermometer..... approx. how long was your roasting?
❤❤❤ nice one guys Thanks
LOVE truffle! Thanks🎉🎉🎉❤❤❤
shout out for your brother 😎
Family 🤙
Delicious looking recipe! I am curious, how would a sous-vide and reverse sear work?
I cook this for xmas dinnerr. It was perfetooooo.!!!!
Damn. That looks delicious.
This is great thank you, as always! And cool to see your bro featured! Question… my wife is allergic to apples and most fruit. Could you suggest a substitute ingredient? Thanks again!
How would you pair this up with sides for a complete dinner?
I like it. For me l, the dish needs small amount of mash potatoes underneath it.
That pork looks pretty thin. Did you put the thermometer in the pork or did some of the thermometer sit in the filling?
Spettacolare figghiu !
What was that truffle mushroom thing in the jar? I missed it, and for some reason, my kindle isn't allowing me to backtrack. Also, don't feel like watching all over just to get that. (I know, I know.....)
MORE DAVE!
We're gonna, add, in, an entire bottle of tawny port....
How much do you need to spend on a tawny port? I love tawny port, but what I buy is way too expensive to use in this quantity. I buy Grahams , 20 year. Too expensive for this. (It’s dessert! )
Ahh, dang. I REALLY wished he explained why not to cut it with the meat open (ie closes it again) 2:46
Watch it again.
Because if you cut it with it open, you run the risk of cutting through the meat
What is the side dish
This was feeling like a German recipe till I seen the prosciutto it threw me off lol I’m guessing roulad is the same as rouladen which is definitely German but looks delicious no matter the origin
It’s actually French …
How about Arancini? ;-P
love you'r channel bruH
$229 meat thermometer?
Seriously. I kinda choked on that, too. But what a great concept!
How do I remember what I ate twenty years ago? I don't remember what I did last week 😂
Good shit 👍
Does your brother also have a cooking channel? Asking for a friend...
Maybe soon I’m thinking about it …
@@chefhetfieldyou're a natural do it!
Whoever said you should gape as high as possible in every yt thumbnail from now on was pranking you 😅
I don't think he's the sharpest knife in the drawer. He's a great cook, but have you read his written recipes online? It's like it was typed by a grade schooler.
@@ReviewTechAFRICAI think he’s probably smart enough to ignore stupid comments from anonymous internet losers.
@@ReviewTechAFRICAiirc he's dyslexic
@@stansmeets6179 but apparently you're not!
Instagram Syndrome.
pork + apples are better than salt + pepper I think
Trying not to laugh too hard when I think about finding a shop or restaurant to buy a truffle from in the Middle Florida Keys 🤦♀️🤦♀️🤦♀️
😘😘
This shit is gangster
I love your recipes but *please* bring the cutting board thumbnails back. They made the food look way more appetizing and are what drew me into your channel in the first place.
It worked 😂
I would use a beef tenderloin.
You guys happy, he changed the thumbnail. 😂 Honestly you have a good brand. You can only grow dramatically by turning into what Joshua Weissman has become, with 8000 jump cuts and audio effects. Personally I find it insufferable and prefer your channel. You can either stay on the J Kenji Lopez path and keep your integrity or you can go full TikTok. I’ll watch either way, but your content is killer the way it is.
What's up with the creepy thumbnail?
Food looks good. Just cant get past the thumbnail.
The typher is over $200. yikes!
Awkward!.....
Please stop withthe mouth wide open thumbnail. It really grosses me out! When i see that i dont watch because its digusting!
you engorging yourself in your thumbnails is not an interesting hook. I don't why the photography production side of your videos have taken a hit even though it seems like you've expanded your team?
I have no team, my thumbnails bend to what seems to work on RUclips and the thumbnail both got you to click and write a comment. Which tells RUclips this thumbnail works. I know it’s dumb but it’s within the real of dumb I’m willing to tolerate for my videos to perform well without lying to you or making ridiculous claims. It’s incredible hard to have a successful channel if I’m not making “100 ways to make a burger”. You may be underestimating how hard it really is to gain your attention
You have my attention! Love your subtle Weissman digs 🙃
@@NOTANOTHERCOOKINGSHOWpeople are clowning on you, but you’re still the people’s champ. You can’t go full clickbait without turning into whatever monstrosity Joshua Weissman has become, and while that doesn’t speak to me, do what you gotta do to hustle. Most of us will still watch.
Why did you touch that girl?
you gotta stop doin these thumbnails, man
I just wrote a response to him about it. It seems he's more accepting of the fact that RUclips tells him they work because we're commenting about it than accepting/listening to actual people telling him it's gross and to stop. I unsubbed from this channel a couple weeks ago but the vids still pop up in my recommended so I just came here to say my last piece about these dumbass thumbnails and have now hid the channel. It's such a shame because he had something really cool and unique going before but now this is just another cooking show. And there are way too many "food-tubers" out there to stay on this one. Hope he gets back to his old style again bc damn, this is terrible.
Holy crap!. I just made this. finally had my first bite after cooking all afternoon. So freakin good. 🤌🤌