The best pork tenderloin sliders i've ever made 4k
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Date: 2020-05-27
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Comments and reviews: 10
Kenneth
I really dig the recipes you make. They are always very straightforward and pretty basic, which simplicity and fresh ingredients are going to give you an incredible meal. But, you are killing me slowly with every video because you take so long to do the recipe. I have to say that you talk way too much and it is somewhat entertaining but mostly not. 30 minutes is 15 minutes too long for any cooking video. No one wants to spend 30 minutes to get a recipe and see it made on a video. I could have made a meal in 30 minutes. Please, for the Love of God, shorten your videos. I know it's difficult when you love the sound of your own voice and think you are really great in front of the camera but, really, it's not that great, the sound of your voice or your acting chops. Other than that, your dishes are great. Focus on them not on yourself.
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I really dig the recipes you make. They are always very straightforward and pretty basic, which simplicity and fresh ingredients are going to give you an incredible meal. But, you are killing me slowly with every video because you take so long to do the recipe. I have to say that you talk way too much and it is somewhat entertaining but mostly not. 30 minutes is 15 minutes too long for any cooking video. No one wants to spend 30 minutes to get a recipe and see it made on a video. I could have made a meal in 30 minutes. Please, for the Love of God, shorten your videos. I know it's difficult when you love the sound of your own voice and think you are really great in front of the camera but, really, it's not that great, the sound of your voice or your acting chops. Other than that, your dishes are great. Focus on them not on yourself.
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Bill
He estimated 45 min but total cook time was actually 63 +/- min; see at 19: 43 of the video. I would have basted the loins when internal temp first hit 125 - 130 and baste again every 15 min after that until done to bake on the outside crust. But. I specifically watched this vid to see how he made the most incredible pork tenderloin slider. There is NO slider-roll or slider-bread or slider-bun or slider-ANYTHING that remotely resembles a small sandwich. Sorry, Sam. thumbs down on this one!
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He estimated 45 min but total cook time was actually 63 +/- min; see at 19: 43 of the video. I would have basted the loins when internal temp first hit 125 - 130 and baste again every 15 min after that until done to bake on the outside crust. But. I specifically watched this vid to see how he made the most incredible pork tenderloin slider. There is NO slider-roll or slider-bread or slider-bun or slider-ANYTHING that remotely resembles a small sandwich. Sorry, Sam. thumbs down on this one!
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Rich
Excellent. And many tenderloins come preseasoned in various flavors. Question: what to do with extra pie crusts? I make a quiche now and then and always have an extra ready-made crust left over. Any ideas? (I dont like to bake with flour, eggs, yeast, etc. etc. Although I do make that Instant Pot cheese cake - best tasting cheesecake I ever ate - except its small - but great)
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Excellent. And many tenderloins come preseasoned in various flavors. Question: what to do with extra pie crusts? I make a quiche now and then and always have an extra ready-made crust left over. Any ideas? (I dont like to bake with flour, eggs, yeast, etc. etc. Although I do make that Instant Pot cheese cake - best tasting cheesecake I ever ate - except its small - but great)
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Stephen
So, you always say koscher salt but what is wrong with standard salt? Surely the people who only eat koscher would know to use koscher salt if you simply say salt. The main reason Im mentioning this is because Im supposing youre being careful towards the Jewish community. but youre cooking pork anyway. Is there some other property of koscher salt that make you specify it?
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So, you always say koscher salt but what is wrong with standard salt? Surely the people who only eat koscher would know to use koscher salt if you simply say salt. The main reason Im mentioning this is because Im supposing youre being careful towards the Jewish community. but youre cooking pork anyway. Is there some other property of koscher salt that make you specify it?
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michael
What a lot of people do not realize is that potatoes have the ability to absorb flavours if marinated long enough. Same for ricotta cheese which is my favourite to use in lasagna, stroganoff, etc. If you want flavour throughout, use time to your advantage. Anybody can flash cook, but having the patience and taking your time will give a better result. Always. Respect.
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What a lot of people do not realize is that potatoes have the ability to absorb flavours if marinated long enough. Same for ricotta cheese which is my favourite to use in lasagna, stroganoff, etc. If you want flavour throughout, use time to your advantage. Anybody can flash cook, but having the patience and taking your time will give a better result. Always. Respect.
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Tom
Just thinking of that awesome tenderloin & yeah, it would be with a few beer. Then (naturally) I thought uh-oh, pork, assorted hot'ish peppers, honey, bacon and all that pork! I wouldn't have to worry about keeping people 6 feet from me in stores lol! May the 4th be with you
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Just thinking of that awesome tenderloin & yeah, it would be with a few beer. Then (naturally) I thought uh-oh, pork, assorted hot'ish peppers, honey, bacon and all that pork! I wouldn't have to worry about keeping people 6 feet from me in stores lol! May the 4th be with you
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EnoTech
This is how I do mine all the time and you're right Soooo good. So many over cook their pork so you're 110 bang on! I Let mine sit in a brine for a few hours. Nothing super crazy just enough to give it that nice hit of salt within the meat itself. Soo good.
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This is how I do mine all the time and you're right Soooo good. So many over cook their pork so you're 110 bang on! I Let mine sit in a brine for a few hours. Nothing super crazy just enough to give it that nice hit of salt within the meat itself. Soo good.
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Tom
The deep dish pizza looks amazing, Sam. I sent this video to a great friend who also makes an awesome pizza. I saw a recipe for a taco lasagne. Being your in So Cal, I was wondering what your take would be in making it. Keep up the super videos!
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The deep dish pizza looks amazing, Sam. I sent this video to a great friend who also makes an awesome pizza. I saw a recipe for a taco lasagne. Being your in So Cal, I was wondering what your take would be in making it. Keep up the super videos!
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Guest
The potato salad is amazing! I've made it a handfull of times and I have friends that have as well. My personal go to recipe for a Potato Salad, and Honestly you don't need the bacon. It could be an episode all on its own.
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The potato salad is amazing! I've made it a handfull of times and I have friends that have as well. My personal go to recipe for a Potato Salad, and Honestly you don't need the bacon. It could be an episode all on its own.
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JIM69
When ever i buy these in my local store, when i open the package there is a strong surfer smell. Is that the package? And yes i check the dates. I thought i heard one time it was the vacuum seal or part of packaging
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When ever i buy these in my local store, when i open the package there is a strong surfer smell. Is that the package? And yes i check the dates. I thought i heard one time it was the vacuum seal or part of packaging
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