I had enough "History"in School 🏫". I'm going to be 59yrs old this July. Sorry not necessarily my cup of "🍵 Tea". Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🥫🎂🥳🎈🎉 Man", "World 🌎🌍 Cruiser"&"Succulent Collector"&"Teacup's & Saucer's Set's and Teapot's 🫖 Collector". No Harm though , Enjoy!

*Soooo...* you make 4 batches of fried potato cakes.. how do you serve them hot while still being crispy? Microwave is out. They never mention that obvious hole in the methodology for things like this. Your best bet is an oven, air fryer, or toaster oven. It's not like it's that hard. But for some reason they never mention it, why? Anyone who's cooked cooked a meal with 6 or even 4 items for 2 people or more knows keeping everything hot is a big issue.. especially if you serve a 4-6item meal to 4-6 people. Imo they're doing us a disservice by not mentioning how to reheat everything you made at once without losing flavor and texture. Anyone who actually cooks for a family knows how big of a deal that is. People don't want cold broccoli, carrots, corn, asparagus, potatoes, or steak. My best advice is always leave the oven on at the end at 200f or 180f, and slide your finished dishes in there. For things that can dry out, like these potato cakes, or meat, slide them in closer to the end. Please check out my cooking channel.. it's called.. wait for it.. America's Test Kitchen 😂 Seriously though, I love them, but they almost never talk about this 1 issue that plagues everybody

@@stevenseverance3692 I 100% agree with you btw. They need tips like the one I'm pointing out instead of these tiny skewed history lessons. The way these history lessons go a lot of the time, they might as well call it America's Test Kitchen w/ A Side of Ideology.

It will indeed work with a stick blender. I have an old cocktail shaker that has been dropped too many times and the stick blender fits inside. Cleanup is a lot easier.

That’s ok, the Cuisipro is better.

what was the joke.

@@Enig_Mata It was kinda racist, it involved Paula Deen.

@@txmade4371 I still don't get it. I know Paula Deen said racist words and had her staff dress like plantation workers. I don't get how the title reminds you of that, though. Seriously, I'm clueless. Please tell me. I'm clueless and clearly curious. lol

@@Enig_Mata kzfaq.info/get/bejne/eah7drF8vr6xnaM.html Here you go bro, enjoy. 😊

This is, by definition, a latke.

I came on here to say this

When putting your box grater in the dishwasher and it has the plastic sides, best not to either put them on the lower rack or run the dry cycle as many plastics will melt if near the open heating element often found in American made dishwashers. For machines made by Miele or Bosch, the heating elements are under neath the tub and it's forced air so less chance of distorting/melting plastics on the bottom rack. As for fatty acids, I think you are mistaken, Omega 3 fatty acids are actually fine, which is what's found in fish, but Omega 6 is not though. I have heard vegetable oil, canola oil etc are not good for you, but anything squeezed from seed are considered vegetable in nature if not mistaken, and vegetable oil, or Canola or Grapeseed etc oils have unsaturated fat and can oxidize when heated up, and thus can cause inflammation etc within your body as one, they are refined oils, which tend to be more potentially harmful than those that are not refined. Olive oil is a good oil to use, so is avocado oil (but expensive).

I have the grater from Microplane. As Adam says, the grating surface is too short. Also, the plastic cracked.

@@johnhpalmer6098 we found out the hard way, never liked it anyway.

@@johnhpalmer6098 many, but not all, “seed oils’ are chemically refined which is not good. I meant to say Omega 6, not 3. I refuse to use any kind of “vegetable oils at all because of this. I only use bacon fat, lard, olive and avocado oils. I was wondering if olive or avocado would work as well as vegetable oils.

@@TexasScout Don't know about avocado, but olive oil, at least extra virgin has a lower smoke point so not good for deep frying. I use it for sauteing, along with some butter when I feel the need to use some (I don't buy margarine, just butter to spread on toast etc). I didn't say all vegetable oils are all refined, but most are and I do use some veggie oil for those times when a higher smoke point is needed, but only for that, and for seasoning my cast iron/carbon steel pans. Just to be clear, a vegetable oil is extracted from seeds or plants, either cold pressed, or chemically, but not all veggie oils are the same, and these, and I'll list are known to have a lot of Omega 6 present; Soybean, corn, cottonseed, sunflower, peanut, sesame, and rice bran are all high in Omega 6, but remember we actually need both Omega 3 and 6 as we can't produce it ourselves, so need some of both in our diets, the problem is, American's are eating way too much, in the past, it was roughly 1:1, now it's 20:1 and the "heart healthy" label is due to the lack of saturated fat present in them and because of this, they are easing more of them, but at the expense of eating potentially too much Omega 6. So in my case, I mostly use olive oil in cooking, but do keep the veggie or canola oil on hand for when I need a neutral flavor, or use butter when I use a fat. Most cases when you use sesame oil, it's rather sparingly and is considered a finish oil, especially if toasted sesame oil like it often is used in Asian cuisines.

@@sandrah7512 Interesting. I wonder if like in bbq using a mustard rub would have helped. For most people this is probably the best method but I think for myself I'd much prefer more evenly cooked bacon to the layering being perfect but I get why this is more the best method.

And to add to the previous post….most of the earlier problems with undercooked pork is no longer an issue. I cook pork chops to medium at most and have never had any problems with trichinosis or other undercooked pork issues. The animals are much less prone to be carriers of such things today than 30 years ago. Chicken, on the other hand, is likely much more of a spreader of disease than pork. Your results may vary.

@@sandrah7512 the recipe in the link is not visible to viewer. Normally ATK would mention the measurements in the video.

@@sandrah7512 , true.

You are assuming a lot here. Much of these shows are edited to keep them at a certain time. I don't want to watch someone washing their hands, changing towels, etc. Maybe a mention in the video about washing hands, etc. would be good though.

@@geretyl I know this will sound awful and extremely arrogant…..BUT…..I am literally an expert in food safety and video production. I led the training department for 30 years in the Restaurant business. We wrote and video taped hundreds of Restaurant procedures for hundreds of thousand of Restaurant team members and I was the final review for accuracy…especially for food safety procedures. I stand by my comment based on what I saw…..BUT…..1 year after posting my comment, looks like you’re the only one who read my comment and cared enough to respond. 👍👍

I think the distinction comes from the bacon being “cured” otherwise it would be pork belly. Which is the same thing but hasn’t been cured.

@@leobrent7926 yeah, I actually screwed up my comment. What was used wasn't bacon by any definition. Bacon is cured and smoked. That was neither, it was just straight raw pork.