Same, as soon as I tapped the video 😂

@@aaronmeyers7275 He had me at bacon, onion dip NGL

Facts

Same. Saved for a rainy day

OMG, you too? OMG, OMG! Im so excited i pooped my pants and liked the video before I watched it.

If that were indeed true I'd expect him to quote some of the chemical reactions going on way more than the basic comments every now and again. What sets apart good chefs from brilliant chefs is one has experience and the other has experience and chemical expertise. In a way that is indeed low key though it is evident it's more about preparing the food rather than efficiency.

@@aniinnrchoque1861 u think a chef can’t be brilliant unless they understand the science of cooking? What about chefs in villages in countries like Vietnam? They don’t know the science but they make some of the best food on the planet. It is about passion and intent, not about the science.

that's why his videos are some of my favorites cooking videos, I got tired of the recipe videos out there where they do a bunch of quick editing, rush showing the process, and are trying to be funny the whole time.

​@@aniinnrchoque1861 Obviously you have some strong opinions, but I have no idea what your comment has to do with mine. I never even said Stephen is brilliant, I never implied he shows some mystical level of food science mastery. I never even made an effusive statement like "He is the best!" (Though I feel sure that there is no dish that came out of his kitchen I would not love.) I said he prepares his food with love and care and it shows. That said, Heston Blumenthal does not beat Monsieur Pepin, he just doesn't. I get it, in the post-Alton Brown world, science and food are enjoying a happy marriage, but they were perfectly comfortable singles, as well. And to go right back to the very top of my comment, I did say that this is my OPINION. Therefore it IS true. You don't get to define my thoughts from your keyboard, sorry. For someone who seems to enjoy precise explanations, your reading comprehension seems to be a little lackluster.

@@thestuffreviewer77 There are two main ways to gain knowledge, through experience of doing, or of studying what was done by others. The experiential chef has won his expertise by doing. Those are the village chefs, the moms who learned at their mother's sides, the street vendors who made the same meal ten thousand times in a year. As you say, passion will make you great.

This leads me to believe you might be made of jammy bacon and onion dip.

What the fuck?

Wha…

please no

im in your walls

did you add the onion and garlic powder?

@@dainpeters6943 I did and I think the onion powder is almost too much. I think next time I'm going to try it without the onion powder and I'm going to swap the mayo for cream cheese to see how that comes out.

@@chrisanderson1392 Soo how did it come out

i’d love the recipe🥺

This recipe was incredibly good. He's not joking you can eat it with a spoon. Made it this last weekend it was a hit.

I believe the dip you're talking about is a dried beef dip. Looks like pastrami but its saltier and yes this recipe is amazing. @@mellowmonkey7730 if they don't answer I can get the recipe I have it written down somewhere I'll find it tmw lol I'm in bed now. But its dried beef, green onion, sour cream, cream cheese, some seasonings and I think some mayo even? Not sure I'll look at it and add it to this thread and tag you lol.

@@stryker0ae yes,this combo works on basically everthing.Potato,bread,pasta,…

Recipe please

Kiwi classic though!

Honestly, that sounds pretty good too

@@Murmurrr it definitely is, especially for the low effort involved!

It's pretty good though. I've had homemade dips I've liked less.

@@charlottesavage5966 well technically we use a can of reduced cream, not sour cream, but I’m sure that tastes great as well!

Everybody has to talk black. Man America sucks today.

@@HollywoodCreeper what does this have to do with... anything

It’s served cold, correct?

Scared of those mandolins! Those mesh cutting gloves are good to have and help you work with more confidence!

Very hard to get a cut from a mandolin to stop bleeding too

@@bgowin100 I've been putting off getting one because my mother in law had to go to the emergency room last year from cutting herself on one and not being able to stop the bleeding. Ugh .

I wonder if this would work woth beef bacon

Please cut up the bacon and mix it into the dip after. I died a bit inside when he threw the bacon into the mixer with the onions thus soaking the bacon.

@@prcornbread214 yes, but why. Just a chip with beef bacon and coarse ground mustard is fantastic!

@@aniinnrchoque1861 I mean either way the bacon will become at least a little moist. Unless you keep the bacon seperate after chopping or immediately eat the entire bowl of dip after adding the bacon.

@@prcornbread214 i have never know beef bacon exist before

WRONG !!! This guy don't know shit \o/ WTF are you talking about ???

@@colteck6345 You ask what I’m talking about. The answer, if you must know, is that I am talking about, in the vernacular: yo-as it were-mama.

I love the idea of using yogurt instead of mayo. Will try your version

I would do just the sour cream and not add the vinegar. Or I could make some mayo from all the bacon grease left behind.

i wanna make this one day soon do you remember how long it took?

Thank you for sharing that.

I sooo agree with you!

Ah, no. I do not recognise unsmoked bacon. I do not accept it exists.

or just use plain tortilla chips instead of potato chips

@@DivisonXx that has nothing to do with what I said. Tortilla chips won't change how strong-tasting the dip is.

True that. I'd love to make that sauce but I''m not frying my own chips. lol

Lays crumble up too easily for most dips imo. For onion dip I always use Ruffles

Kettle chips would probably be better for a dip this thick.

Hello Bevy