Ultimate garlic bread horseshoe sandwich 4k
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Date: 2020-05-27
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Comments and reviews: 9
Sam
Sam, one question please- when you are using the clarified butter, are you melting salted or unsalted butter sticks? Is this a serious concern related to the amount of salt you add to your dishes or is it a non-important consideration. After 40 years of avoiding butter like the plague, I am allowing myself the luxury of butter, but I do not want to waste my time on a basic fundamental perhaps all chefs learn their first weeks as an apprentice.
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Sam, one question please- when you are using the clarified butter, are you melting salted or unsalted butter sticks? Is this a serious concern related to the amount of salt you add to your dishes or is it a non-important consideration. After 40 years of avoiding butter like the plague, I am allowing myself the luxury of butter, but I do not want to waste my time on a basic fundamental perhaps all chefs learn their first weeks as an apprentice.
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Randy
Had Sam, love the show, actually made some of your dishes. Anyway, I saw this episode of the horseshoe which was cool because I grew up in the Springfield area, but now I live in Tucson, AZ and they have a local dish called a Sonoran dog. It is a hot dog wrapped in bacon, and topped with jalapeno relish, pinto beans, crema, and other items. It would be awesome to see your twist on this.
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Had Sam, love the show, actually made some of your dishes. Anyway, I saw this episode of the horseshoe which was cool because I grew up in the Springfield area, but now I live in Tucson, AZ and they have a local dish called a Sonoran dog. It is a hot dog wrapped in bacon, and topped with jalapeno relish, pinto beans, crema, and other items. It would be awesome to see your twist on this.
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Nella
You could also use some wine and make a wine cheese sauce as well. Id say a Pinot noir or Merlot, but any red wine would do. Or use a white wine like a nice buttery Chardonnay in the cheese sauce and make it a surf n turf and add some shrimp or even a lobster tail in place of the ham. Also try a buffalo hamburger patty in place of the beef and that would kick the flavor up a notch.
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You could also use some wine and make a wine cheese sauce as well. Id say a Pinot noir or Merlot, but any red wine would do. Or use a white wine like a nice buttery Chardonnay in the cheese sauce and make it a surf n turf and add some shrimp or even a lobster tail in place of the ham. Also try a buffalo hamburger patty in place of the beef and that would kick the flavor up a notch.
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Terrell
you need to do an episode when you bite a guess to come over and taste what you are created and what you are making I know that you are telling us how to make it but let me be the judge of what you making because every time you eat your food your mouth Waters that's not fair I don't know if it's supposed to water like that or you just saying it because it's your creation
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you need to do an episode when you bite a guess to come over and taste what you are created and what you are making I know that you are telling us how to make it but let me be the judge of what you making because every time you eat your food your mouth Waters that's not fair I don't know if it's supposed to water like that or you just saying it because it's your creation
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Philip
This takes me back to a super delicious horseshoe I had in Hannibal, MO. I copy/pasted because frankly I couldn't describe it better. Mark Twain Dinette ftw! Dinette HorseshoeThis creation is a combination of our most popular menu items. An open faced Maid-Rite horseshoe, topped with our famous onion rings, our housemade cheese sauce and drizzled with chili ranch sauce.
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This takes me back to a super delicious horseshoe I had in Hannibal, MO. I copy/pasted because frankly I couldn't describe it better. Mark Twain Dinette ftw! Dinette HorseshoeThis creation is a combination of our most popular menu items. An open faced Maid-Rite horseshoe, topped with our famous onion rings, our housemade cheese sauce and drizzled with chili ranch sauce.
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Stephen
Born and raised in spfld, IL. Ive been eating them my whole life. Has to be fries then cheese and I will also say when you try to explain this dish to someone from outside of IL they always think it sounds disgusting. Until you see one for the first time In all its glory. You did us proud and I love your show! Keep up the killer work Sam!
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Born and raised in spfld, IL. Ive been eating them my whole life. Has to be fries then cheese and I will also say when you try to explain this dish to someone from outside of IL they always think it sounds disgusting. Until you see one for the first time In all its glory. You did us proud and I love your show! Keep up the killer work Sam!
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Philip
Great content! Don't go on tv- I won't watch it and you can't be yourself. Keep up the cursing, ust don't go much further with it than you go now- perfect. Your videos are incredibly entertaining. cooking shows on tv, are over-produced, tame, lame, and usually pandering to the audience. Keep up the great work- you have a good team!
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Great content! Don't go on tv- I won't watch it and you can't be yourself. Keep up the cursing, ust don't go much further with it than you go now- perfect. Your videos are incredibly entertaining. cooking shows on tv, are over-produced, tame, lame, and usually pandering to the audience. Keep up the great work- you have a good team!
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Michael
have to tell you love your videos live in fl and have a recipe want you to try or improve use on a fish in fl snook but sure it would work on something like seabass filet first spread butter then mustard then Picante mild bake 20 min until firm usually will add onions on top while baking simple omg its good tell me what you think
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have to tell you love your videos live in fl and have a recipe want you to try or improve use on a fish in fl snook but sure it would work on something like seabass filet first spread butter then mustard then Picante mild bake 20 min until firm usually will add onions on top while baking simple omg its good tell me what you think
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carla
So I actually made this a few days after this video & I must say it was a hit! One of the differences I did do because why not I deep fried my French fries & I used round Italian rolls & made the garlic bread out of that & on top of the cheese sauce I added crumbled bacon it was amazing. Keep cooking love the videos.
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So I actually made this a few days after this video & I must say it was a hit! One of the differences I did do because why not I deep fried my French fries & I used round Italian rolls & made the garlic bread out of that & on top of the cheese sauce I added crumbled bacon it was amazing. Keep cooking love the videos.
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