Thank Brandon for those high prices!

Yes California here crazy prices

I like his other comments in previous vids '................measure carefully '.........LOL ! ! ! Wishing y'all a Merry Christmas !

It helps to have a base understanding of proportions. For example, I know the amount of salt in bread dough should be around 2.2% by weight. 2.5% is on the salty side and 1.5% is on the bland side. Eyeballing a 1 to 50 ratio is basically not going to be easy and to hit 2.2 you need more precision than that. And you are not going to taste the dough before you bake typically. So, I measure it. With soup, it's a completely different story. You go by taste. Nobody ever mentions weight percentages of salt for soup even though it is a very important aspect of the end result. It's probably a bit over a percent if you care to know (baker's weight excludes the water). Unsalted soup is disgusting and too salty soup is not much better. It needs to be just right but that is subjective. But you can totally trust your taste-buds and go pinch by pinch. In this case, the ratio mayonnaise to sour cream looked about 2:1 to me but it's not that important to be precise as they taste similar. Plus a few splashes of this and that but less than a percent by volume/weight probably. You can't measure that accurately unless you are very precise; and why would you? You use lemon juice to thin it out and mellow out the taste. All these things are accents to the epic amount of horse radish he dumps in. The point here is that the ratios of these things to each other are less important than their impact; which is not the same and varies depending on the quality and origin of your ingredients. Horse radish is not subtle. Just how bad it is depends on how it was grown, how fresh it is, etc. So, pointless to measure out: dump it in and compensate. That's why lemon's are involved here. If you look at e.g. Indian cooking recipes, something you pick up on quickly is that they use simple 1:1 or 1:2 ratios for their complex spice blends. Teaspoons are the name of the game. If you look for repeatable recipes, you need some notion of ratios of ingredients to each other. With seasonings and spicing, what you measure is two things: the ratio that goes into the blend and the amount of the blend that you use. The last one is to taste. You can go stronger or milder as you prefer. The first one needs to be more precise because you get wildly different outcomes otherwise. So, it may seem like he's doing whatever but in fact he's "measuring carefully" with his eyes and taste buds. You can express accents and your preferences by putting your thumb on the proverbial scale.

I know what you mean. I’m going to follow his recipe for my prime rib.

@@nathanthomas5461 you know. Like terrified I’m going to blow $100+ and have it turn out like shoe leather.

You'll be fine just be sure to use a meat thermometer!!! If you do not have one buy one before you cook your roast! Merry Christmas and Happy holidays😀

@@ChefJeanPierre I cooked a great Turkey and gravy and garlic mashed potatoes last week. They all turned out great after watching your videos (the gravy….ohhh. Was that good). I will have to just get over it and cook a nice prime rib.

made the sauce tonight for the standing rib roast i'm making for christmas dinner. the sauce is yummers!

Damn I need a babe like U

He’s been watching that tick tack tock

Sorry this was a comment on the cutting vegetables video.

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🤣🤣🤣 Be sure to check with a Psychiatrist first to make sure your head is well attached 💗🙏

But he did use garlic :)

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Thank you so much Mike! 😀

ditto, this time instead of a 4 rib, i got a 7 rib ~22lb roast and am going to su vide it for 16hr then 15 minutes in the oven at 500 to finish just before eating. but the au jus and this sauce are going to be featured, i am making a quadruple batch of this sauce.

Then you would appreciate my story from when I was married. For Passover my ex would buy a chunk of fresh horseradish take a bite of it and chew turn red and everyone would laugh. It's pretty strong stuff

My pleasure 😊

There is a recipe link at the top above the video

All recipes can be found under the each video when you click "SEE MORE" 😀

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