The best Pork recipe you've never had - PORK MILANESE
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Date: 2020-05-27
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Comments and reviews: 9
Romar
Sam, you really ticked my son and me off when you were making this dish. We were both wanting to crawl into the TV and join you in eating it, it looked SO GOOD! Our mouths were watering and our stomachs were growling by the end of the video. SO, I have now bought a pork loin and will be making it for our dinner tonight. We love, love, love your show. I especially like how 'regular a guy' you are; unlike most cooking shows that edit out any little mistake and try to make it all look so perfect. With your instructions, I feel confident in trying your recipes. Thanks for great entertainment and fantastic cooking. Your friends, Maggy & Todd
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Sam, you really ticked my son and me off when you were making this dish. We were both wanting to crawl into the TV and join you in eating it, it looked SO GOOD! Our mouths were watering and our stomachs were growling by the end of the video. SO, I have now bought a pork loin and will be making it for our dinner tonight. We love, love, love your show. I especially like how 'regular a guy' you are; unlike most cooking shows that edit out any little mistake and try to make it all look so perfect. With your instructions, I feel confident in trying your recipes. Thanks for great entertainment and fantastic cooking. Your friends, Maggy & Todd
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Crash3x
Sam, please help. need a video on this. My husband never cleans the grill on the gas bbq. So years of sauces and marinades rot out the bottom pan and grill and we have to replace bbq every few years. He believes it is seasoning. yuk. He does the same with the spatula. but I sneak it into the dish washer. He scrapes it with the wire brush and says it burns it self clean. Please do a video on proper grill and bbq maintenance. I know our season is short in Canada but when its warm you know we are out grilling. that is a lot of build up.
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Sam, please help. need a video on this. My husband never cleans the grill on the gas bbq. So years of sauces and marinades rot out the bottom pan and grill and we have to replace bbq every few years. He believes it is seasoning. yuk. He does the same with the spatula. but I sneak it into the dish washer. He scrapes it with the wire brush and says it burns it self clean. Please do a video on proper grill and bbq maintenance. I know our season is short in Canada but when its warm you know we are out grilling. that is a lot of build up.
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Kennyrosenyc
LOVE your stuff. I want to make that clear. I've used a metric TON of your recipes. But, dude, you are the WORST butcher EVER. You could have saved a good pound of that meat by NOT cutting all the way through. You start the cut with the knife and you PULL the bone away using the knife to help. You DO NOT try and cut the entire bone off. And the membrane, and everything else, comes off better when the meat is cold. You allowed that meat to warm up far too much before cutting it.
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LOVE your stuff. I want to make that clear. I've used a metric TON of your recipes. But, dude, you are the WORST butcher EVER. You could have saved a good pound of that meat by NOT cutting all the way through. You start the cut with the knife and you PULL the bone away using the knife to help. You DO NOT try and cut the entire bone off. And the membrane, and everything else, comes off better when the meat is cold. You allowed that meat to warm up far too much before cutting it.
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YoYo
A self aggrandizing California schmuck, breading pork? what a genius! His taco shop isn't that good and he cheaps out on his employees and partners. No wonder his people have been driven out of everywhere for centuries. You wouldn't think, am I right? Oy, some arugula! he's a master. I would pay to see his mother standing off to the side emasculating him in front of his snotty kids.
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A self aggrandizing California schmuck, breading pork? what a genius! His taco shop isn't that good and he cheaps out on his employees and partners. No wonder his people have been driven out of everywhere for centuries. You wouldn't think, am I right? Oy, some arugula! he's a master. I would pay to see his mother standing off to the side emasculating him in front of his snotty kids.
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James
Hey Sam, first off LOVE your videos! Me and my family have done many of your recipes here at the house and they're AMAZING! I will say I'm a newer viewer and I had a question, what's the difference between the Japanese mayo you use and regular mayo? And if that makes a difference where can I get some? Thanks in advance and can't wait to see what comes out next!
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Hey Sam, first off LOVE your videos! Me and my family have done many of your recipes here at the house and they're AMAZING! I will say I'm a newer viewer and I had a question, what's the difference between the Japanese mayo you use and regular mayo? And if that makes a difference where can I get some? Thanks in advance and can't wait to see what comes out next!
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hector
I can't believe such an old man with so much life behind him won't learn anything of it, i was so in to it until he talked about temperatures we can not under cook pork or chicken or anything for that matter this is why people die of bacteria and this can start viruses! and then he blames the government! whats is this? cook food all the way folks please
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I can't believe such an old man with so much life behind him won't learn anything of it, i was so in to it until he talked about temperatures we can not under cook pork or chicken or anything for that matter this is why people die of bacteria and this can start viruses! and then he blames the government! whats is this? cook food all the way folks please
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fortdixie
Hello Sam, I really enjoy your show and have used many of your creations. I looked but couldn't find an episode where you give a tour of your outside patio kitchen area. I only see pieces of it while you cook. I'm trying to design mine and would really like some advice. Take care and let me know if you plan a future show and tell.
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Hello Sam, I really enjoy your show and have used many of your creations. I looked but couldn't find an episode where you give a tour of your outside patio kitchen area. I only see pieces of it while you cook. I'm trying to design mine and would really like some advice. Take care and let me know if you plan a future show and tell.
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Joseph
Pork Milanese is pretty damn good. I went to an Argentinian restaurant in Miami, FL that served it with a large single slice of ham covering the entire pork with melted mozzarella cheese on top of the whole thing and then covered with marinara sauce. I enjoyed that with an entire pitch of red sangria. Great night.
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Pork Milanese is pretty damn good. I went to an Argentinian restaurant in Miami, FL that served it with a large single slice of ham covering the entire pork with melted mozzarella cheese on top of the whole thing and then covered with marinara sauce. I enjoyed that with an entire pitch of red sangria. Great night.
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jade
I doubt if Sam or his group sees this, however, the reason we can now cook pork to 145 instead of 165 is because it was discovered that when pigs are not feed meat they are safer to consume at the lower temperature. It was a health issue to cook pork to 165.
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I doubt if Sam or his group sees this, however, the reason we can now cook pork to 145 instead of 165 is because it was discovered that when pigs are not feed meat they are safer to consume at the lower temperature. It was a health issue to cook pork to 165.
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