I'm tired of having to scroll through the Blog Thread to enjoy the most StonerRock Food Show ever..Putting this together I realized that the 8th Episode doesn't seem to exist*.
Not sure if that is an accounting error or if Episode 8 is a pay-for-view deal.
If I were to speculate, I'd say it's the Savoy Truffle Episode.
*added (as well as episode 12 and 14)
EPISODE 8 HOTDOGS [lost episode]
episode 12 - Italian sausage
I can't watch that one there. People outside of WI have no fucking clue how to grill sausage.
That aside, I have some additional requests to add a little sex to these - you should get a hot girl in Cowboy clothes to eat the food at the end.
(http://2.bp.blogspot.com/-HYq8EUA0QR0/VPVmlze-MsI/AAAAAAAAJmc/Cih3axOauPQ/s1600/fhm-us-food-special-hot-girl-eating-hotdog.jpg)
Quote from: MadJohnShaft on June 23, 2016, 10:02:37 AM
I can't watch that one there. People outside of WI have no fucking clue how to grill sausage.
That aside, I have some additional requests to add a little sex to these - you should get a hot girl in Cowboy clothes to eat the food at the end.
name one person from WI that has their own cooking show.
STONER HULK LOL! SHAFT THINK SAUSAGE PARTY ONLY HAPPEN IN WISCONSIN!
STONER HULK WANT TO KNOW WHEN MORTCOOKINSHOW T-SHIRT AVAILABLE ONLINE!
Quote from: MadJohnShaft on June 23, 2016, 10:02:37 AM
I can't watch that one there. People outside of WI have no fucking clue how to grill sausage.
That of course is a false and desperate statement.
Quote from: mortlock on June 23, 2016, 11:36:35 AM
name one person from WI that has their own cooking show.
[/b]
You had to ask, didn't you?
Kyle Cherek
He will convince Whiteys in Wisconsin that they are hip and sophist-a-ma-cated.
Not sure if the rest of the world will agree.
http://kylecherek.com/about/ (http://kylecherek.com/about/)
http://wisconsinfoodie.com/ (http://wisconsinfoodie.com/)
judging by the pic of kyle on his website, im guessing he knows all sorts of things about sausage.
Except how to grill them
don't the 'sconies just boil them in beer and throw them on the grill for a few minutes?
or is there some special secret cheese for Wisconsin grilled sausage? does Favre or Rodgers show up and grill them?
Well, like with brats you would grill them gently on all sides till they are nicely browned and then stick them in a pan of boiling beer on the grill while you attend the other business - but not over high heat spurting out and causing flare ups like that, they just burst and give up all their liquid and turn into a hard blackended raw inedible stick.
I come from the land of sausage, Milwaukee Wisconsin. If you cooked sausage like that there you would get deported.
I should have know once I started an award winning cooking show the sausage snobs would crawl out of the woodwork to throw opinions around.
Hang tough morty.
(https://pbs.twimg.com/profile_images/726155692743098369/-J8r1PGl.jpg)
(https://s-media-cache-ak0.pinimg.com/236x/f4/71/e7/f471e7fbfa7eeab69c6a4a94dacc93c7.jpg)
Do you think Julia Child did not relish and act upon constructive criticism. If you want to be a YouTube sensation you need to always be selling it.
'Throw away your darlings' is the term for it, in writing advice articles.
You should try to get coverage on your town's local news channel or paper. Let's work on your press release. I think black will write it.
PROD
Can't wait for the Big Salad episode!!!
What's the hold-up here?
Did Dave go on a fast?
Dial-up down?
More Dave'sCookinShow please!
surely there's more things you eat?
new episodes coming soon. i have a few things in post production. wait until the fall/winter hits. i got a few things on the way that compliments the cool weather perfectly. that you wont want to miss.
this is fantastic
Thanks
Curious as to whether you used hard, corn tortilla shells or soft flour ones.
I'll keep my opinion about white people and their overwhelming need to put sour cream on tacos and burritos to myself.
Keeping my opinion to myself is also my way of setting an example for others.
POST MY OPINION EVERY DAY
interesting. im down with the sour cream. not sure why you wouldnt like it. bizzare
It's complicated and ultimately will seem nonsensical to most.
First of all, I love sour cream.
You would probably have a hard time even seeing a baked potato on my plate as it is likely to be slathered up with an ungodly amount of sour cream.
I also can enjoy sour cream on a spicy dish.
It more or less comes down to some strange, personal aesthetic.
Growing up and continuing to live in New Mexico, the regional cuisine is actually quite different than even our Southern neighbors in Mexico.
In fact New Mexican cuisine can have similar dishes broken down in three distinct regions, each with a definite flair of the standards (tacos, burritos and enchiladas). Again, all different from not just each other, but from Mexican and Tex-Mex.
They would be;
Northern New Mexican .
Southern New Mexican .
and Native New Mexican.
Living in Albuquerque--geographically the dividing line--I had access to all three types without having to leave town.
Despite my leanings towards Northern New Mexican style, which does often include a sour cream option (mainly on enchiladas and burritos), I usual eschew it. It's "main" purpose is to tame the heat of the chile. Chile that is mostly produced in Southern New Mexico. Asking for sour cream from someone from Southern New Mexico is usually met with a terse, "I'm not from Santa Fe/Española/Taos, man".
North/South rivalry runs strong here.
Sour cream is also something associated with Texans and tourists.
Tourists are ok, but Texans are barely tolerated.
Tourists, Texans and certain white people will insist on sour cream.
They also insist Bell Peppers and Anaheim Green Chiles are proper Green Chile.
They are not.
But ultimately for me, sour cream diminishes the full flavor as well as the subtle flavors of any type of New Mexican dish. I want to sweat like a tourist and savor the flavor.
I will admit to the rare times of putting sour cream on an enchilada and maybe once or twice in my life on a burrito, but NEVER on a taco.
That's just too white guy for even me.
(but mainly i want to taste that delicious taco meat, unadulterated by anything beyond it's basic ingredients and a cold, cold beer.)
Not sure if I answered your question or now come across even more bizarre than before.
I'd be happy to sit down with you and discuss this subject even more over a football sized, properly baked potato, loaded down with a pound of butter and a quart of sour cream and shredded sharp cheddar.
(sneak in some roasted or grilled chicken breast--shredded--or some bar-b-que beef into that spud and we'll call it a feast)
i feel like i need to come to new mex for a taping and have you on an episode. maybe i should go on a cooking show tour.
Dave'sCookinShow--On The Road.
This needs to happen.
So does a visit to NM from you and your lovely assistant.
Show episode or not, I will take you to visit places like I described, places that serve the NM version of your beloved Garbage Plate™ and happily share with you booze, drugs and our happening and supportive Noise Core scene and the fine individuals who comprise it.
And of course anything else that might tickle your fancy.
I am due for a vacation and I still have some good friends in phoenix from when I lived there. I need to fly out and rent a car and make the rounds.
and don't kill me for saying it because im guessing it wont meet your standards but I would kill for some fucking filibertos and a giant horchata right about now.
No way man!
Don't forget how close to Mexico we are here.
Horchtas are available all over the place as are scores of authentic Mexican restaurants, bakeries grocery stores and carnicerias.
All run by real live Mexicans.
I was just going off about New Mexican food which of course has it's roots equally rooted in Mexican and Southwestern Native American cuisine.
Come out here and we can do comparisons of both.
If that sounds good to you you might want to pack your buffet pants.
There is a lot of good eating on both sides of those culinary borders here.
When is season 2 of Big D's cooking show slated to begin?
Due to destroying my pelvis this past summer we had to stop production. We are scheduled to beging filming new episodes this month for 2017.
DEFUNCT MORTLOCK COOKING SHOW BEATEN TO INSTRUCTIONAL GARBAGE PLATE VIDEO MARKET BY OTHER DRUNK RURAL NEW YORK WHITE MEN, WITH TWIST!
Episode 15. Lost episode from 2016 after smashing my pelvis in the bike accident.
YES
Mmmmmmmmm. Fried taters. Mustard?
Moar fucking Dave's Cooking Show...the best....fuck Guy
Diggin the shows cookin Dave. I've been thinking of ways to get more creative with muh taters. Tho, olive oil over canola is a no go.
Italian Sandwich was good af.
That one looks tasty.
Balance restored!!
I fucking love a NY Strip.
Almost as much as I love Dave'sCookingShow.
Brother R. is correct, the best!!
Great composition
Fuck me, I can't type cause of my gut splitting my ribs from laughing.
Dave's Cooking Show, should be a million dollar fucking stoner epic show of all shows!
...and the man knows how to cook!
I think jom and morty should have some kind of a cooking faceoff. I'm actually kind of annoyed that it hasn't happened yet.
'The Golden Yellow' sounds like Zee Chef was a bit loaded.
Nice.
and 'Lost Episode' made me chuckle.
Episode 19. Its been a long time but the show is back. I will be posting more brand new episodes.
5 meat cowboy chili. You saw the pics but didnt know i had this filmed and in post production.
Now that's what ya call mountain chowder
You'd be the most popular hobo on the train.
I mean that in a good way, obvs.
I could live on that for a week
Hole in the Spoon is good if'n you're on a Diet
Lost episode coming soon. episode 13 stay tuned.
Upcoming episodes may feature old school 80s camcorder technology.
episode 20
Brick oven pizza special edition.
That looks damn fine. Slab of that for breakfast would be great right now.
Got it free with some coupons.
(https://i.imgur.com/QSZKQI5.jpg)
Smashburgers episode 13. lost episode. shot on an 80s camcorder.
Thaaaats what I'm talkin about. Dig the 50's diner-esh filmography. Is that Jack? Imma copy. How do you season the burg?
american cheese. salt and pepper on the burg.
i got a few episodes in post production. lots of new shit coming soon!!
baked chicken
that sexy dog is Willa. first appearance on the show.
Are you doing a gravy? I need a good one. Hi Willa.
ill throw together a brown gravy from time to time but i dont work with poultry gravy that much.
im doing this so everyone can binge watch some episodes.
i done binged it all. whipped potatoes looked elegiac
My turkey and or chicken gravy is legendary. Mushroom gravy too.
it's not gravy if it is chicken gravy!
Good one
What about a Daves Cookin Show musical intro or outro, make it like 3 seconds long. Enough time to yell Daves Cookin Show.
I need that and some sort of logo and maybe some closing credits.
Nachos.
I pigged the fuck out on this last night. So good with some gennys.
Nachos are always a win. I'm never without Valentina. I might have some high falootin stuff or homemade but I always have Valentina on hand.
Great episode
Glad you mentioned Valentina - I bought my first bottle ever and a large one at that. Wanna know something? It is thee sauce for bloody marys. I tried it last night and wow, goes perfect with tomato base juice. I mean its perfect.
Quote from: mortlock on September 18, 2020, 11:34:29 AM
Nachos.
I pigged the fuck out on this last night. So good with some gennys.
WHAT THE HELL IS THAT RACKET ON THE RADIO? Anywho, those nachos are inspiring!
The music complimented the presentation and seemed like a good idea 7 beers and a bloody mary in.
Good idea. Following suit, I'm eating a sticky bun listening to Alice Coltrane.
I just found a bunch of episodes i had ready to go and never used. Found a very special episode filmed on location at the hades mining co HQ with top company chef tom b aka chico z guitar/vox in hmc. You will not want to miss this. Pizza and wing drunken chaos. Cumming soon!!!!!!
episode 24. Filmed on location at the HMC hq june 24 2019. Special appearance by chef chico z.
Jersey? Glorious episode Mort. ! That pie is off the charts
Chef's not a clean as you go kinda guy is he?
Total chaos.
Episode 25. Sirloin chopped cheese.
Now I'm hungry.
That looks killer. Best one yet.
It had pretty good curb appeal.
episode 26
Baked Rustic Pork Chop Dinner
Love pork chops. What kinda gravy you got for those mashers?
It was a homemade mccormick au jus.
That works.
I dont know if you noticed the parsley but i bought a fresh bunch and now garnish every fucking thing with it. Had it on my eggs today.
Oh shit. Didn't notice. Kinda dark but right on. Parsley is one of the things I always have on hand.
Do we have a thread for that yet? Things you always have?
episode 27
Classic Style Lasagna
Awesome. Did you cottage cheese in place of ricotta? That works.
Only on my assistants side. My lactose doesnt like cottage cheese even though i do.
A triumph of culinary elloquence
That is fantastic. Beautiful presentation. Extra points for using home grown from garden. Ill have my people contact your people for future collaborations.
The Dave'sCookin Network is born
Yeah baby!
Hell yes
lets not get cocky. the camera work could use some improvement. move it around.
id also suggest a music sound track in the background under the voiceover, your pick.
The mug shot was pleasant. ;D The actual menu item as shown? Would not sell. May I suggest a gravy boat? still, no sale.
this is the kind of innovation im talking about. i could do a whole episode on a gravy boat.
Aye aye cap'n
There's a lake of stew, and whiskey too
You paddle all around em in a big canoe
at the Big Rock Candy Mountain
That kind of gravy boat?
so sweet. like Candy
Those are perty eggs aren't they?
That's some heavy hitters right there. Hear Julia telling Jacques what to do?
Indeed. I'd be kinda scared to upset her. Did you see how she appeared aghast at the middle one's whisking? Haha. When I finally buy a whisk I'll replay the video and try get that method. 'spose I'll need a proper bowl pan as well.
You mean Snoops old lady?
Special Thanksgiving episode filmed live on turkeyday. Cheers!!!
Is that outside on your grill? It looks very dark.
Inside on cast iron. Mood lighting.
i have a special edition series coming up. 2 episodes. dinner and food challenge for my dog. you wont want to miss this. in post production right now.
turkeyday food challenge doggie style. First ever food challenge on daves cookin show. If you win you get the meal for free, a sweet t shirt and your name on the wall of fame.
Total unit.
She probaby knows if she wins the food challenge she gets out of jail.
it was an unplanned video actually. she was in her crate because me and the gf had our turkey dinners on the tv trays and if she was loose it wouldnt be good.
episode 30 is a beer review with a special guest drummer.
mortlock said:
"episode 30 is a beer review with a special guest drummer."
I never liked a red ale either, even a good one is bad.
episode 31 - Black Iron Sizzle with 2 NY Strips!!
Rings of Onion episode 32
Old world chicken salad. Super healthy and delicious.
Nice job. I'd smash.
Two home runs in a row. (oops there were 4 in a row but I mean the last two) just gorgeous.
thank you gentlemen. i have a very special episode in post production. its very close to my heart. my moms secret recipe sauce passed on to her from her father who came over from italy.
i was groomed at a very young age probably like 7 or 8. as she would make the sauce she would call me over and show me what she added and how much. if you asked her how much olive oil do you use, she would make a circular motion with her arm as if she was adding olive oil. she'd do that for the required amount / time and say 'about that much'. nothing was written down. as i got older she would call me over and let me taste it, then test me by asking what adjustments it needed. after awhile i learned exactly what and how much it needed of any ingredient. she was an amazing cook and i miss her very much.
I made a very simple 4 ingredient sauce last night for some conchiglie.
Canned tomatoes, salt, half an onion not chopped, and about 1/4 cup butter plus a little. Simmer for about an hour with generous amount of pecorino on top.
i found a few older episodes in post production that have not been released yet due to on camera involvement from my lovely assistant. she has been reluctant to go in front of the camera and has not signed off on it. the daves cookin show legal team is working with her people to get these episodes out.
Let's see em.
Mistake on my recipe above corrected to 1/4 cup butter plus a little.
Quote from: mortlock on February 21, 2021, 06:31:42 PM
thank you gentlemen. i have a very special episode in post production. its very close to my heart. my moms secret recipe sauce passed on to her from her father who came over from italy.
i was groomed at a very young age probably like 7 or 8. as she would make the sauce she would call me over and show me what she added and how much. if you asked her how much olive oil do you use, she would make a circular motion with her arm as if she was adding olive oil. she'd do that for the required amount / time and say 'about that much'. nothing was written down. as i got older she would call me over and let me taste it, then test me by asking what adjustments it needed. after awhile i learned exactly what and how much it needed of any ingredient. she was an amazing cook and i miss her very much.
WOW! That's gotta be gold
Is that your Sunday gravy?
Yes although we always called it sauce. Guess it depends in which part of italy you come from.
What a treat! It encourages me to try some pork in a batch this weekend. I need to get a slow cooker....do you slow cook the "Aud" sauce?
You don't need no slow cooker
I always slow cook whether its on the stove or in the crock.
The meats are one of the secrets to the sauce.
Aud being short for Audrey who is my mom. Everyone called her aud. All my cousins called her aunt aud.
I totally got the aud nick! That's a cool one. Do you use olive oil in the recipe or, upon presentation? I love a bowl of pasta with a spoon.
Olive oil added during the prep / cooking time.
Its a very basic recipe. Italian seasoning, olive oil, garlic. Alot of the flavor comes from the meats. Must have meatballs, pork and mild italian sausage with fennel (dont use hot or other flavored sausage. it will alter the flavor, not enhance it like the mild fennel). Brown all the meats in a pan and then add to the sauce. From there add some tomato paste to the meat drippings and stir it in. Once it all melts together dump it all into the sauce. Tons of flavor in the drippings.
I never add onion or green bell peppers or anything but garlic. Keep it simple. Cut with a pinch of sugar to cut the acid if necessary. Adjust the italian seasoning as you go. I will usually add a few spoon fulls of prcarino romano cheese but not too much.
What sick fuck would add green bell pepper to that sauce? Fuck that! It'd ruin it. Simple is right. All the seasonings are in the meatballs and sausage. Maybe a little salt, sugar and evoo.
I would do two things different. 1.) no crockpot. Your sauce should end in the same pan as you browned the meat. 2.) I would add a whole onion. Whole not chopped. Then dig it out after. Onions marry flavor.
Bell pepper rant.
I don't hate em but they have their place. Not in stock. Nor broccoli. Argued with a chef I cooked for briefly before I got back into RV's about being a little selective about what goes into the stock pot. "Everything goes into the stock. We waste nothing". I can totally get behind that but..... some things don't go into stock. Thems a couple. Frustrating because we bought really great products but he was young and the execution was not there. I didn't last long. Used to get my fill of duck confit and pork belly though. Heh.
Outstanding, thanks for that Mort. I will drum-up a batch tomorrow* except with the wrong sausage - I'll look for some fennel sausage next week.
*angling for a west coast garbage plate knock off this afternoon. I plan on throwing the kitchen sink at it.
RAGER, those are tips I am taking to.the.bank.
sidenote, been using bell peppers lately in my fajitas - probably a legit use.
Key part of fajitas for sure.
Quote from: Muffin Man on February 27, 2021, 02:52:49 PM
Outstanding, thanks for that Mort. I will drum-up a batch tomorrow* except with the wrong sausage - I'll look for some fennel sausage next week.
*angling for a west coast garbage plate knock off this afternoon. I plan on throwing the kitchen sink at it.
google nick tahou's garbage plate hot sauce recipe. Thats the most important thing to get right. For me its easier and cheaper to buy a plate than make one but obviously if youre not in rochester ny you aint buying one.
I got 2 garbage plates episodes for reference.
My prefered plate is cheeseburg w/ mac salad homefries onions and meat hot sauce. I douse it with franks redhot while eating.
Heres my old band from 1993 performing our tribute to the garbage plate. Play this while making it for extra excitement. This was always a crowd pleaser.
Our local minor league baseball team the rochester redwings had a promotion for a game where they came out as the rochester plates back in 2018 i think it was. I contacted the team to see if my band could perform that at the 7th inning stretch. They never responded. We are the only rochester band stupid enough to have a song about the garbage plate.
The Rochester Plates.
(https://i.ibb.co/VCFt8dY/RRW170810-NOR-438-1024x683.jpg) (https://ibb.co/VCFt8dY)
(https://i.ibb.co/Zc7Skn3/Rochester-Plates.jpg) (https://ibb.co/Zc7Skn3)
I take a shot at the melvins in the beginning of that video out of total admiration of course.
compelling band name. Good one.
I looked up Nick's hot recipe, not sure I got the real one, but the one I have on the stovetop is rendering down. 90,000 scovils on the cayenne so whatever happens...it'll be hot. By the way, I picked up a large bottle of Franks. Better than the little one I had last year, seems bolder. Fair warning, the mess I'm making now will not be authentic. Right from the get-go did not have triple-ground beef and I threw in sliced mushrooms..I mean why not?. Did have the ground cinnamon and everything except no allspice. Will be making velveeta mac but the bread game will be gimped from the get-go but by golly it'll be good.
Didn't plate yet. I lost my appetite even though the house smells un-believabely fantastic. I could sell the smell. Any who, after 4 hours in the oven (I had it in the warmer for later then lost appetite). So I buttoned it up in the fridge for tomorrow. Dang, though. Gonna be goood. Leftovers for garbage bowl for sure.
(https://i.ibb.co/yX4D1nc/IMG-8025.jpg) (https://ibb.co/yX4D1nc)
Oh dear.
Impressive take on the garbage plate. Well done.
How does one lose their appetite after all that build up?
The plate has landed. With a thud. ;D ;D ;D
(https://i.ibb.co/By0G8vF/IMG-8027.jpg) (https://ibb.co/By0G8vF)
Is there gravy?
Actually, yes, some red drippings.I am glad you mentioned it Very important.
I guess I'll do a garbage plate here some time soon.
No gravy. The meat hotsauce is the 'gravy'.
I got to say muff man that is a very artistic take on the plate. Excellent presentation.
If you guys ever show up in my neck of the woods, garbage plates and genesee beer are on me.
Sunnyside chili and antipasto.
Anyone who correctly guesses the soundtrack to this episode gets free garbage plates for life.
And Justice For All
The soundtrack to The Dirty Dozen.
It's an old war movie soundtrack. Prolly John Wayne.
All wrong although ajfa was close.
Its from the original spiderman cartoon.
picked this up at my local shop.
Emmy award winner level, spectacular. Is that a miners hat flashlight? I always wanted one
Its a very sophisticated hi-tech lighting rig for pro video shoots. Im stepping things up. Notice the cut ins and advanced sound track applications.
oh, I did. pretty damn good
It's like you were spelunking and found a sandwich.
Would it kill you to turn the overhead lights on.
You need a theme song to go with your title card. I guess it's a different song every time now, that's cool.
I never would have guessed him a jazzoid, and the backround music has been impeccable in that regard
I might have to get into my free jazz records to really blow some minds.
WHAT!!!!!
https://www.rochesterfirst.com/food-and-drink/nick-tahous-building-listed-for-sale/
Yeah mort and I are thinking about going in on it. He'll have to run it in the winter cuz I'd die.
hey, the rage... have you even made a garbage plate yet? you sure you can hack it in the garbage plate biz?
I know I know. My wife won't touch it. I can tell you right now. It's gonna be a small one off batch or it'll get tossed.
Last week I had a lone hotdog I was gonna use but she snagged it.
Quote from: RAGER on March 23, 2021, 12:38:07 PM
I know I know. My wife won't touch it. I can tell you right now. It's gonna be a small one off batch or it'll get tossed.
Last week I had a love hotdog I was gonna use but she snagged it.
grounds for divorce.
Nice job. At first I was like Rabbit? No shit?
He's probably talking about the rabbit lined glove.
Man, that is one stunning presentation then with the egg reveal - Pow!
No mention of the hot sauce. If it was tabasco, franks, cholula, siracha... guess we'll never know.
Gotta be Franks bung burner. He's a fan.
It was generic best yet brand. Which is why i didnt mention it.
I found out it wasn't Franks after I tried to copy the dish using actual Franks original - the hue wasn't quite a match. Flavor town though
May I present - Faux Pan Rabbit
pan corned beef, runnyside-up, bell pepper and onion, buttered marmalade soft bread
(https://i.ibb.co/MBPsjtF/IMG-8196.jpg) (https://ibb.co/MBPsjtF)
Exquisitely buttered. Impressive.
Zweigles red hot pop opens. Best in class for dogs.
Slicing lengthwise without breaking through the other side is the mark of a goddamn pro. Bravo.
classic red beans and rice with smoked sausage.
I love how you keep them short and sweet only on "Dave'sCookinShow!"
Its the grindcore approach. All short songs.
That's the best part. That and the use of the word exquisite.
Episode 43. Like and subscribe to the greatest cooking show in the universe.
You stabbed it.
The mark of a pro.
The production is... off the charts!
The official 2021 tour has begun.
TAKE OUT TOUR 2021.
First tour episode in post production now. Coming soon!!
Episode 44. Lamb Merguez.
Enticingly exotic. How do I cook that egg! Lovely toast. I shall follow suit.
Now that's a taco!!
boil water. put 2 eggs (for 1 serving) into the boiling water for 4 mins. take it out and carefully peal the shell off. put the egg into a bowl and eat with a spoon. best tasting egg you will ever have.
You ever try poaching an egg sans shell? It's easier cuz no shell.
no i havent. im not sure that comes out the same as a soft boiled.
I don't remember the salmonella egg scare.
I am mortified by that
I am mortified by you.
He's just fucking with us now. ::)
TAKE OUT TOUR 2021. First show. Killer cheeseburger!!
Diggin the theme! great show.
I'd probably try everything on Schaller's menu, nice place.
Did someone have a chocolate?
The black glove had some ice cream on the way over.
(https://i.imgur.com/rrBgEHY.jpg)
Exquisitely peppered.
For the dcs historians out there, episodes 1 - 36 is season 1. Eps 37 to the end of the year (2021) will be season 2 and every year after will be a new season.
MORE LIKE DAVES HOOKIN SHOW, AM I RIGHT?
That was uncalled for.
a little chorizo action..
https://www.facebook.com/Daves-Cookin-Show-104603245161921 (https://www.facebook.com/Daves-Cookin-Show-104603245161921)
I'm amazed that you have a Facebook account, what with all the twin towers inside job black helicopters sasquatch President mothman fbi cover ups of cia magic bullets from elvis lives in Kalamazoo theorists because Antarctica is real stuff.
very likely a double-agent, or triple
Amplified Roast Beast!!!!!!
Now put it together. I'd like to see that.
Burger Time Arcade Burger
Arcade burg!!
Where Quality Predominates
This show has really matured, brings a tear to my eye
Best haddock sandwich and calamari i ever had. i have no idea how they season their batter but its best in class.
Nice catch, waaay nice and a dream of mine. Thanks for this DCS episode.
Rudy's has some weird pricing.
They also probably use 200 gallons of ketchup a week.
What was the dessert.
That brown food looks awesome. A second bun would make that fish sandwich go viral. Like a double sandwich you could choose to split for two, or not.
Quote from: Muffin Man on August 27, 2021, 03:10:02 AM
What was the dessert.
chocolate fudge nachos. Bev's on Lake Ontario. fucking amazing. whipped cream and fudge sauce as the cheese and beans. glorious!!
Amazing! That's really something, man I laughed out loud with glee looking at that.
How's you do the chicken?
Bread crumbs seasoned with cayenne and jalapeno garlic seasoning then baked. I used boneless thighs. Turned out really good.
Those are the best for chicken sando.
I'm set to copy-cat that sandwich today - how does one cook the boneless thighs to perfection? My usual outcome is rubber. Can't do that this time. I have a pan and peanut oil, or an oven, but no deep fryer at this time.
Just do a light coating of seasoned flour with a good amount of salt and pepper. Not too much flour. Not too much oil. You're not frying just a steady sauté. Get the pan medium hot and get a good crust on both sides check temp. It's done at 165 center. Tender and juicy.
Have all your other stuff ready.
Oh and don't move it around too much.
Ok, thanks chef. I seasoned the chicken 2 days ago with Thai birds eye chili powder. Been in the fridge since, maybe a little long, so todays the day.
oh yea, mise en place! I'll think it through before the pan hits the flame.
Bird eye chili powder? Uh yeah ventilation might be necessary.
As mentioned, i baked my chicken. Came out juicy and tender.
okay, I'll bake, sure to win with that. just pulled some whole almonds out of the pantry so baked almond chicken with hot kick - right, the Bird chili powder from jar. I guess baking will make it a little safer but will open the windows just to be safe. :D
back now. not quite a copy but thanks for the inspriation all the same, mortlock.
Super tame heat but the flavors was delightful. Secret sauce under is the Thai sweet chili sauce, the stuff you might dip coconut prawns in. Love the sauce even if a little sweet but its spicy too. Lightly applied adds a nice dimension. Home bake ciabatta makes for a nice pillow.
Baked at 425 worked great.
(https://i.ibb.co/rMhYHgj/IMG42.jpg) (https://ibb.co/rMhYHgj)
those chickens are fuckin stellar.
mort i've got some ground beef and ground pork. no veal but any tips for a bolognese? actually a lasagna meat mix, i'm making lasagna tomorrow. i have the ricotta on hand. thanks
.
im lactose intol. i dont cook with ricotta. i wish i could but i cant and i dont cook shit i cant eat.
having said that, if i was preparing the meat for that dish, i would season it with very light amount of italian seasoning and a tiny pinch of garlic salt. id keep it simple because theres already alot going on. the finished product is the focus. everything else should be treated as an ingredient. which is weird because the tendency, at least for me, is to use and beef and pork as the main showcase in dishes.
if you got quality meats, they can speak for themselves.
thanks, good outlook and i see what you mean. i wonder what Rager had up his sleeve?
probably some fusion.
Whether you use veal or not, bolognese must be made with whole milk.
Interesting, good to know. Funny enough I used coconut milk. In fact, I used a giant list of ingredients including everything but the kitchen sink (green peas for instance, and white beans). But in the end it became reeeeeal clear that mortlock was on to something when he said keep it simple. Fun outcome with the fusion flavors but a)not really bolognese b)should have kept it simple - I did have to do something though as the meat ingredients we not spectacular to start with. Ok, thanks for the cookinshow tips.
It's simple yes but not overly simple. If you want the right texture and flavor then you need to observe technique.
Quote from: mortlock on October 12, 2021, 11:09:32 PM
probably some fusion.
Nope. Some things you don't fuck with.
Before they close for the season. My lovely assistant got to eat it because of my lactose bullshit.
A well-measured selection. Man they've got some real doozies going by the pictures. Oh, I don't know, Peanut Butter Milkshake? Abbott's Turtle? I'd be a wreck in there.
Who spooged all over the DCS sign?
ha. i had it laminated. its a light reflection. i had to preserve the original and only analog copy in existence.
Yum. Who canned em? Russians?
i love the autumn season.
comfort food for the cooler weather. sweatshirt food.
Beef stew sounds delicious.
I like to do home cooked pork and beans. Canned are too sweet.
Wife loves Bush's Baked Beans. I call them "sweet beans" in a southern accent.
The cans are a little sweet for sure. I was looking at the ingredients and campbells, which was obv not featured in the episode, is all high fructose. The american beauty and van camp is sugar with less that 2% high fructose. The other 3 are only sugar, no fructose. Thats why i consider these the big 5.
I just looked at the Bush's and it's just brown sugar.
You could always add a touch of cider vin and mustard
To yours to compensate.
Nice marbling on that rye.
Sent from my iPhone using Tapatalk
Fibonacci rye.
Lol.
I had to look that up.
Sent from my iPhone using Tapatalk
Xmas episode special. Last episode of season 2.
(What a) That's a Wrap! Great Season! "Unbelieveable". Looking forward to Season 3!
starting off the new year with a classic sandwich!!
Dude! I like the off kilter layer. Good colour. One cheese? Texas toast or a brioche would work here.
special angus beef. unknown secret source from my drummer. delivered to me like this.
epic.
I haven't thought about this in 30 years but would race Mike fucking Bauer to the cafeteria every day in 6th grade or whatever the fuck.
Big Mac!! Grass Fed Black Angus.
Great episode!
how do you cook that coiled treat? I wonder if pressing it between two red hot iron plates would be fun. or maybe the charcoal grill, but then, flames!?
i actually baked it which is not ideal but im weird about uncooked sausage. i need to know its cook through. im weird like that with pork chops and chicken too.
my band mate works in an italian import store and hes the head sausage maker in the meat dept. the owners let him make up his own recipes. this was one of his best creations to date.
oh, very cool! I like the idea of baking it, too, good one.
Beef Jerky and Green Slime
I'm still weirded out about the jerky.
check this out....tools of the trade
Top 5 all time episode. really brings it home. thanks Dave
Boy could my mom wield a wooden spoon.
My PTSD kicks in every time I grab one.
Is that garbage plate hot meat sauce on that taco-dog?
No sir, its a big helping of spicy stone ground mustard.
Lol!!
But I really hope everybody is ok.
for the record, everyone is safe.
There's a difference between putting the mayo on the bread, vs putting it on the tomato. I don't know what it is, but putting the mayonnaise directly on the tomato makes it better than putting it on the bread then laying on the tomato. And mayo always needs to touch tomato. Non-negotiable.
Extended version. Awesome.
you know he knows his anchovies with a fork like that.
I can't get that sandwich off my mind. looks delicious.
I'd wait until tomatoes are in season.
That's the truth, chef. I'll wait.
at 31:00... I just noticed what might be the classic hot plate slippers shuffle. might take some volume but can be heard at 32:00...wise to be careful when traveling in the kitchen. ;D
go to youtube to check out episode 86. bread and butter episode. i cant seem to like it here.for some reason.
I see what you did there..with that bread and butter. most excellent.
Quote from: Muffin Man on May 23, 2022, 05:16:15 PM
I see what you did there..with that bread and butter. most excellent.
.
Like a kid in a candy store. Unbelievable!!
How coincidental was meat loaf chunk, directly following Rez edible run?
Quote from: mortlock on June 26, 2022, 09:56:37 PM
BUTTERDOG
I turned off my Tragedy record to watch that. Although l enjoyed the brief Touvan throat singing.
Morty. Whaddya think of this? I say it's missing a couple things but looks like a good start to something.
Some good comments too.
https://youtube.com/shorts/xy98cdInyNU?feature=share
Quote from: RAGER on July 14, 2022, 11:27:58 AM
Morty. Whaddya think of this? I say it's missing a couple things but looks like a good start to something.
Some good comments too.
https://youtube.com/shorts/xy98cdInyNU?feature=share
id eat it for sure. im a little weird to the use of the word garbage in he title because i automatically think of the garbage plate. this obviously has nothing to do with that. now if she put all the ingredients from a cheeseburger garbage plate into bread, then you really are onto something.
That's what I'm talking about.
Fuck. Salt and pepper is like non existent from a restaurant kitchen these days. Are they worried about yelp reviews?
That hollandaise looked awfully pale. Like 1976 better crocker cookbook pale.
Quote from: Pissy on July 27, 2022, 08:42:22 PM
Fuck. Salt and pepper is like non existent from a restaurant kitchen these days. Are they worried about yelp reviews?
That hollandaise looked awfully pale. Like 1976 better crocker cookbook pale.
i mean they were established in 1978. it says it on the sign. it was fucking really good.
That weren't no scratch hollandaise.
That DCS episode brings a tear to my diner-loving eyes. Live action from the diner!
That get's a W O W
fried chicken episode. i cheated and got kfc.
no saran-wrap chilled egg salad at the superette today? /drats
Edited.
i would rub those all over my upper torso
mushroom swiss burg and brown gravy. classic home style.
BOW
Buffalo ny classic!!!!!!
Don't even post that travesty here.
Not a fan of the bow i take it?
Maybe this is more to your liking.
The beef on weck is a classic. I was talking about that canned travesty above. I saw you posted it on YouTube last night but the comments were shut off so I had to come here preemptively. But to no avail.
It was pretty fucking gross. I ate one and tossed the rest....on daves cookin show.
Wait, are you condoning things with your youtube channel that in fact you don't like? What's the world coming to?
You have to learn the code as to whether or not he likes something. Like how you can spot when Guy Fieri hates something on DDD.
(on Dave's cookin' show!)
I haven't watched GF enough to pay attention to his quirks. I think I've watched DCS more. Haven't missed an episode!
But I also haven't noticed Morty's tongue in cheek. I'll look closer from now on.
Im trying to get a hormel sponsorship.
My dad recently made chili and put those "tamales" in it.
As expected, it was gross.
Quote from: mortlock on October 19, 2022, 01:20:19 PM
Im trying to get a hormel sponsorship.
I'm sure you have a good explanation for this, but I can't for the life of me figure out what that may be.
I used to work within smelling distance of a hormel rendering plant. it smelled so bad that nobody ever wanted to ask what they were actually doing over there.
Making smells. If it's anything like a paper mill town, the answer to smell complaints is that it smells like money.
haha, indeed. the Tacoma aroma. really choking at times. there was also burnt metal from somewhere or multiple-wheres. like a metal grinder sparks, in the air. a wonderful brown/orange airsoup! luckily no volatiles that i smelled but they had to be there. oh yeah the shipyards, i never went over there much but the soup layed low. then that old asbestos factory problem over on the hill, they abated the whole hillside. eeghads. . the Nalley valley was no sweetheart either with the pickle vats- not bad but the occasional whiff. they called it, or still call it. the city of destiney, haha. also plenty squealing railroad cars everywhere, squeal bang squeal bang. dang, i guess i miss it. ...on daves cookin' show
Kiss her where it smells funny......Camas, Washington.
No shredduce? No tomatoes? No schmear of any sort? No peppers?
It's a sandwich my kids would eat.
Quote from: RAGER on November 02, 2022, 12:22:50 PM
No shredduce? No tomatoes? No schmear of any sort? No peppers?
just the basics. old world style.
Quote from: mortlock on December 06, 2022, 11:09:42 PM
I have let this episode sink-in now for 4 days. I get to work and then it pops back into my consciousness, I pause, nod yes, and shake my head thinking he's done it again. A blockbuster of a dish. I have plans to try and copy the dish, just need to get the proper ingredients.
It looks good and I'm sure the bread is bomb. Would you be averse to some horseradish? Also toss those canned green beans in favor of flash frozen.
I think I'd also lean into a creamy garlic sauce on that roast beef. This one's local but not at my store, so just mail-ordered. Mild to gently-tart depending on the batch but consistently luxurious. Rager, have you tried this stuff? Fun on everything.
https://garlicsauce.com/
(https://garlicsauce.com/wp-content/uploads/2021/08/rsw_1440h_1440-1.jpg)
Quote from: RAGER on December 11, 2022, 12:09:53 PM
It looks good and I'm sure the bread is bomb. Would you be averse to some horseradish? Also toss those canned green beans in favor of flash frozen.
the horseradish is reserved for BOWs.
i love canned veggies. its from the basement pantry survival stash.
I make a guest appearance.
haha, briliant! good looking pie too.
its the best sign off in the cooking show video business. rager nailed it.
Yum. Think I'll have a pasta red sauce something tonight.
neat, a rare pasta episode from chef Dave on the DCS
Quote from: RAGER on December 13, 2022, 01:18:48 PM
I make a guest appearance.
Somehow I missed this. Bravo.
I got right after it. sans sausage but meat and mushroom. In the oven re-heating for long time so practically baked. what a tender delicious dish.
(https://i.ibb.co/0DXnBVn/p-Untitled.jpg)
nice one! working on my clam sauce now.
Morty. Turn the comments on.
Sent from my iPhone using Tapatalk
Shit. I didnt know they were not on. Something else i need to do now. Damn it.
dude, you gotta monetize that show. It's a hit!
i got like 20 subscribers and probably like 20 view average per video. im pretty sure im not making any money anytime soon.
I bet you got sideways with those bloody mary's
I prefer frozen peas myself but you got me curious what's in the other can.
Hey them chips are from nearby here.
Quote from: mortlock on June 23, 2023, 08:30:51 PM
Looks good. I'll pick up some jalapeno's and onion. Have to figure out what to do with the chop. maybe put inside quesadilla
Burger Dust. Use whatever you want.
Take Out Tour 2023 is underway.
That looks pretty solid but I hope that hollandaise is scratch made otherwise it's garbage. That package stuff is terrible.
its all homemade. the corned beef hash is the real deal. the pot roast hash is the real deal. the hollandaise is homemade. check out the benedict menu.
(https://i.ibb.co/16VVtbL/benedict-menu-parkside-diner.jpg) (https://ibb.co/16VVtbL)
episode 114!
man that place looks legit, and totally reasonable prices. I'd be buying takeout sides for the week(s) ahead.
https://www.daviesseafood.com/menu
I hate your fries
oops, imma have to back away from the counter - Kraft tartar. no.
Does it just seem like crinkle cut fries go to shit faster?
Those aren't crinkle cuts on the plate though. More like stunted steak fries.
That are undercooked.
I didnt go there for the fucking fries. The fish sand is the star of the show.
This guys been around a while but I kinda disregarded him cuz whatever. He's on that series The Bear so I checked his stuff out. He's pretty funny and makes sone good stuff. Going off how long I've known you I think he missed the mark on the Garbage Plate just a bit. No cinnamon in the meat sauce and a couple other things. You tell me.
you are correct. there are a few minor issues but the minor issues are really major issues if you want to be traditional. yes he was missing the cinnamon. he had a few spices right but the best meat hot sauce is not chili or tomato based. it is not supposed to taste like a chili or sloppy joe. no ketchup, no chili seasoning. also you do not put onion in the meat hot sauce. onion is only applied on the plate diced and raw. out of personal preference i never go with the baked beans. its acceptable but im just not into them. he was incorrectly calling the potatoes hash brown at first but then he said home fries so he corrected himself.
another important criticism is there are no pickles in the mac salad. that would throw it way out of balance. its a very basic mac. mayo, elbows, carrot and celery.
also a true plate uses zwiegles hotdogs exclusively. but ill free pass him if he cant get zwiegles.
having said all that, there really are no rules when it comes to a garbage plate. if you want to be authentic you need to stick to the formula but ive even seen local rochester places stray from it.
i like his show. im going to check more of his shit out.
Quote from: mortlock on September 18, 2023, 09:17:04 PM
i like his show. im going to check more of his shit out.
Looks like a whole pie would be at least 19" and possibly 22.
There's never been an explanation for the gloves.
I don't want one, I'd just like to point out that I enjoy the fact that they are there without explanation.
hand of the wizard is
mystical hand of the culinary black arts
dr no of the flat top
ocd
ocd
glove magic to prevent finger slice off bloody horror of doom ambulance shit show
smell the glove
and/or
DCS
since winning rib show, taking first place champion trophies, the glove had not been removed
maniacal desperation to attract attention
That Fukn sign. Surprised those hippie rocks haven't toppled over yet.
Those tacos were legit.
Fukn peanut buster parfait.
A DCS triple.feature. Wow!
I was going to say those tacos were legit. I think the tortillas were flour though? Only reason I say that is corn tortillas are normally doubled up since they're fall apart so easily. Looked amazing nonetheless.
They were corn and very delicate. Really good though.
It's good on fries. My parents used to season steaks and burgers with it before throwing on the grill, so its taste is like a comfort to me.
Is this to counter Cavenders Greek Seasoning?
Lawrys original is really easy to copy. It's only a few things.
technical diff.
Fukn bomb!
11 out of 10
5/5 = Solid
Let loose on pancakes Boss. diner brekie with the chromed-spigot countertop maple dispenser, eh, you know the one, GET AT IT. over slaaabs of butter. I can sub in if you're short. and no need to doll it up. just a short stack iz gonna work fine. Do a short stack! Save some room for lunch.
Guy i knew had rack mounted spam. He used the empty cans to take up the empty space in his rack that housed his bass amp.
Im trying to picture that.
Reminds me of how Geddy had forgone amps on stage so did things like have washer dryer stacks or rotisserie chicken machines.
Right? So the cans were bolted together side by side taking up 3 rack spaces or so.
3 simple ingredients. wow. that is remarkable. Thanks!
I'm a little surprised the butter is salted. I'm not a big fan of ham, but I would definitely eat that.
Jean bon berr you say?
I see now. Jambon Buerre.
That was my award winning french accent.
the latest in the 'tools of the trade' series. on DCS.
Another gold medal episode.
Torta de frijoles caliente con queso amarillo.
did a couple tour stops today.
one live and one zombie.
as one might imagine while filming an award winning cooking show, you might not get it right the first time through. admittedly the production standards on dcs are already extremely low, but there are times when a reshoot has to happen. would anyone be interested in seeing dcs bloopers? normally i just delete the bad takes but if they are funny or entertaining enough, should i post them as bloopers?
I like it the way it is. Don't change a thing.
However, supplemental outtake episodes can help bolster the brand to those who have put you on a pedestal, to show how human you really are. Having said that, keep your episode lengths (including blooper reals) the same. I doubt the more is better approach applies here.
Heres a blooper from yesterdays tour. Like an idiot i botch the places name kinda and for some idiotic reason i thought it was 2024 already. To make matters worse when i gave the lead in line to the black glove to describe the donuts she completely froze up.
Fukn hand models. Sheesh.
late night cannabis induced munchie session?
Tbh there are not enough bonghits in the world to get through that thing. It was pretty gross. I loaded it up with hotsauce and managed to get halfway through it. The birds and squirrels got the rest of it.
I could probably make it edible.
I kinda want a turkey pot pie now.
Kellie mom tried to give us a giant can of BEEF IN JUICES. Her neighbor gave it to her. I said ah hell no!
one could make it edible by scooping out the insides and refilling with canned haggis
I bet you could make a downright presentable hash with that Beef in Juices.
Recognizing that the quality of the dish hinges upon the quality of the beef.
Only ones eatin that shit are preppers hiding in their bunkers after Biden wins again. And it suits them. Fukn bucket food eaters.
i ate so much pot roast i was almost sick. it was soooooo good.
I'm always down for onion petals
The criticism of the masses for DCS selling out to McCorporate influence will be swift, blunt and likely short lived. Weather the storm with chin up.
McDaves Cookin' Show.
I've never seen that many sesame seeds on a QP bun before. And those onions are the best I've ever seen...edit, on a QP.
I watched the founder with michael keaton. Great movie. I also watched the mcmillions doc. Also great, so i was inspired to dabble in the corporate world of fast food.
Impressive selection with the chowder complement. Is the cool boomerang formica 50's or 60's? I wanna say 50's. The jukebox style sound blasting is hip, dad. By the looks of it the place maybe has a hint of divey-ness? perfect! I bet they make a mean open face hot turkey plate
Looks like a solid place.
Quote from: mortlock on December 25, 2023, 09:54:42 PMgeneral tso's chick
Classic Christmas take-out. I'm jealous! Spotted an open Indian restaurant and almost stopped but it was after a 2-day feast. I could have ate more but was on the road and had to move. But I did look along the way for an open Chinese restaurant...no luck. I've never had Chinese take-out for Christmas but am well aware of the tradition. So great to see this episode 138 of DCS. You covered it man!
awesome calamari and an amazing waterway location. fully accessible by boat in the spring summer.
I always find myself wanting noodles instead of rice with General's Tso's chicken. Chinese noodles trump fried rice at all times in my experience.
it looks authentic. I've taken to a relaxed noodle, baked, if you will. I reheated some leftover noodles today in fact. It's definatley a science and top-tier ingredients are a must. When it's on you'll know. Fake noodles won't put you "in a state" but the real-deal will make your eyes roll back. I am serious about noodles.
Ah yes. The Generals Toes. With noodles would be good.
That Braddock Bay place looks like a great place to tie one on. Outside in the summer and inside in the winter.
thank you double dave omg
Never heard of the place but their menu
Looks good. I'd be all over that mortadella sandwich. They're using Tempesta cured meats and bunch is the shit. I need to order some 'nduja.
What a carnival! Fantastic episode 146. I had a really nice velvety bowl of split pea last month but I'd bet your is better by the looks of it, that does looks reeeal good. My deli make a real good one too. Oh boy am I hungry now.
R rated
how dare you
I can taste the salt and grit from here.
Mort, have you done a review of The Union Tavern in Sea Breeze, NY? that place is supposably haunted as shit.
i have not done a union tavern episode but it has been on my list. i literally live like a 5 min drive from that place. i pass it on my way to the amusement park i work at in the summers.
i had no idea it was haunted but that might make for a great episode especially if i accidently film some anomaly. although it doesnt surprise me because theres alot of haunted shit around here. its right near the white ladys castle. look that shit up.
from the original family that invented the garbage plate.
dnice, just to give more history on that place. before it became the union tavern, was the reunion inn. that place closed and the union tavern went into the location. i used to pop in there from time to time to have a few beers. it was way more of a dive bar under that ownership. i havent been there as the union tavern. but im moving it way up on the list for dcs. i just looked at the menu. expensive as fuck. little hipsterish. ill probably go for lunch and get the $8 french onion soup and call it. hopefully i get some anomalies.
lol just go in there and get a beer and film. tell them it's stoner rock lives required.
Quote from: mortlock on February 20, 2024, 07:54:30 PMfrom the original family that invented the garbage plate.
I can taste that thing from here.
I love how the potatoes are on those plates.
About 3,600 calories though.
What is the White Lady's Castle myth?
Weird New York
Off of Lakeshore Boulevard, on the park side, set back far from the road, are the remnants of a "castle." Legend has it that the "White Lady" had a daughter who disappeared at the hands of a predatory young suitor, and so the White Lady roams the lake-front to this very day, searching for her missing daughter.
Mort, perhaps you need to start a separate "Dave's Haunted Flower City" youtube series
i literally have to drive by the white ladys castle to get to the union tavern.
(https://i.ibb.co/g4tRBXR/white-ladys-castle.webp) (https://ibb.co/g4tRBXR)
(https://i.ibb.co/zVv8C1g/White-Ladys-Castle-Rochester-New-York.jpg) (https://ibb.co/zVv8C1g)
Quote from: mortlock on February 20, 2024, 08:13:05 PMdnice, just to give more history on that place. before it became the union tavern, was the reunion inn. that place closed and the union tavern went into the location. i used to pop in there from time to time to have a few beers. it was way more of a dive bar under that ownership. i havent been there as the union tavern. but im moving it way up on the list for dcs. i just looked at the menu. expensive as fuck. little hipsterish. ill probably go for lunch and get the $8 french onion soup and call it. hopefully i get some anomalies.
Just get the Date night Snackle Box.
So i had to pain stakingly go back through every dcs vid and change the setting from 'made for kids' to 'not made for kids'. I never read the fine print and just assumed since my videos are ok for kids to watch that they should be labeled as such. Nope. Apparently when you tag them like that it disables comments and the algorythm lumps them in with kid vids like elmo or cartoon vids. Fucking stupid bullshit. I discovered it when i realized the comments were turned off. This is something newish because the older dcs vids didnt require me to specify. Losers.
next gen black glove on the tour for a few vids.
I don't know why, but I like that there's always gloves on during the food presentation. This is quickly becoming my favorite food show. No long-winded opinion, just get to the point quickly.
Quote from: dnice on February 25, 2024, 07:32:16 PMI don't know why, but I like that there's always gloves on during the food presentation. This is quickly becoming my favorite food show. No long-winded opinion, just get to the point quickly.
thanks man. much appreciated.
Need an episode on laundering the gloves after a grueling road trip.
Quote from: RAGER on February 27, 2024, 01:14:06 PMNeed an episode on laundering the gloves after a grueling road trip.
not a bad idea. those gloves have never been laundered.
First appearence of the gift from muffin man. Thank you for the amazing contribution.
WOW! Cool, and an honor to be on your Dave's Cookin' Show "patrons" list. Wanna know something wild? I just made a batch of slow cooked beef for sandwiches. Wild. Amazing coincidence.
I wanted to chop it but too messy for the first one out. Would've used Pissy's recipe but felt like winging it; Beef Pho paste, Hatch pepper dry spice mix, red Thai peppers (in oil), mushroom, dried onion, Beer, water, garlic. So tasty. I put the fresh onion under sans cheese. Cheese next time.
(https://i.ibb.co/TWv2XTW/chb.jpg) (https://ibb.co/g4j9174)
(https://i.ibb.co/JsbVXTF/chbp.jpg) (https://ibb.co/LZqm4yh)
Dave,
Check this out...have to email the author to get the deets but its AI designed to translate videos into other languages. Then you'd get search results in whatever languages.
Thread:
https://news.ycombinator.com/item?id=39512912
Click thread title to get to the author/demo
Gorgeous.
Special shout out to keep it cool with sheets. Check out his channel. Link in description.
Quote from: mortlock on March 14, 2024, 01:14:16 AM
A 1 material. I'll be making the baguette sandwich soon. Thanks Daves Cookin Show!
exemplary crust on the link. that plastic cheese sheet, no idea whut.that.is but, high five, beautiful dish.
also, i have ingredients for copy cat, Saturday probably. yum. pepper jack since i got a chunk. woo hoo
made a trip to the rez today. yielded several tour stops.
Quote from: mortlock on March 29, 2024, 08:03:44 PMmade a trip to the rez today. yielded several tour stops.
because I am fascinated with Geography (seriously)...Mort what is The Rez re: western new york? native american jawn?
the rez is a place in basom ny. which is about where the 'GE' is in genesee on the map. It also happens to be sovereign native american reservation land. The rez is a big smoke shop, gas station and souvenir shops. also a few other smoke shops along that stretch as well, like car dealerships.
(https://i.ibb.co/12zJjZq/ny-county-map.gif) (https://ibb.co/12zJjZq)
you might remember this episode from back in 2022.
dnice the best part of that for me is the drive out. from where i live, once i get out of the populated area which is really like 15 mins out on the parkway, i dont see hardly any cars. i actually saw more Amish horse drawn carriages and Amish people on bikes than i did cars. its all farm land for the most part with a couple of small towns to go through.
its about an hour 20 min drive from my house. funniest thing was on todays drive about half way out in the middle of fucking nowhere i see a nys trooper car as a speed trap on the side of the road. theres like 1 fucking car going by every half hour., wtf are you doing?
Place looks cute but bread doesn't look good.
Yeah the bread could have been better. Over all not too bad. I only paid $8 for it so not too bad for the price. Standard no frills italian assorted.
easter sunday special episode.
Best episode yet.
Wow. Absolutely.spectacular. also, nice pan.
Perfect, but you did miss an opportunity to make deviled Cadbury creme eggs.
(https://assets.bonappetit.com/photos/57e0829e5a14a530086efd41/master/w_960,c_limit/undefined)
old school shithole dive diner in the best way possible. exactly what we needed. no fade haircut bearded brew pub guys in this place. one cook who is the owner and one very seasoned waitress in the trenches yelling at the cook and people eating there. reminded me of flo on mels diner.
last stop on the tour!!! Zombie Seasonal!!!
About to release one of the best recreations yet of one of nyc most iconic restaurants classic dishes.
stay tuned. er, I'm staying tuned for the upcoming feature episode
Could it be clams casino from Bamonte's
Or
Chitterlings and smothered chicken from Sylvia's
Or
Brisket sandwich from Katz
Or
Cheesecake from Juniors
Or
A pasta dish from Rao's
Or
French onion soup from The Odeon
Or
Steak tartare from Balthazar
dont be surprised if i take a try at the odeons french onion soup or the clams casino from bamontes. both places look amazing. id take a shot at katz pastrami but theres no way i could come close.
if i make it to super old age and i find myself in a nursing home, you can bet your ass ill be doing episodes of the food being served on DCS.
excellent cone. wow!
Nice to see you on the bike.
We had a Brusters outside Charlotte. It was pretty good.
yeah thanks. i dont ride anywhere near the way i used to. i cant, my knee wont allow it. but i do get out for some old people style riding once in awhile.
thanks
Did I see that right? 93 subscribers?
Astounding!
Authentic!
cool walk-in action! soundtrack sounds like the honeymooners. pow!