Big Man! Hear me good ! Chicken fi wash!

I had no idea that I STILL KNOW NOTHING ABOUT COOKING. 😭 And that's how you separate the wannabes from the real deal. 😎

3. WTH is a little "pull"?? Please do a side-by-side? 😁

Wait. Wut. There's a diff between fork-tender & falling apart?? Those are actually technical culinary terms?? 😕

Please, chef, we're not superhuman like you, touching that extremely hot iron pot with your bare hands. 😩 During lockdown, i burned my hands & feet, doing that, coz you know, "how hot can it be???" 🤦 Wasn't able to cook for a month. BRUTAL.

Chef. I have amateur cook legit questions that nobody has answered specifically, as a chef. 😁 1. WTH exactly is "golden brown"?? I need a pic, if not an explanation. Golden & brown are not the same. Like a golden retriever & brown labrador. What looks like golden brown??? 2. WTH is "brown on all sides"?? Front & back? Front, back & edges/sides? If it's a 6-sided cubed meat, all 6 sides, or 2 sides enough??

watch it wiggle see it jiggle

I enjoy watching both your videos on KZfaq. But haven't seen anything from Beth in months...is she ok?

This was just what I needed! I had failed previously due to low temperature. Thank you!

Hey Frank, Doug here. Thanks for the video. I just cut scapes off my plants and cut off bulbs and stalk ends, and want to make pesto for my friends 4th of July week. 2 weeks out. Should I refrigerate my cut scapes and make pesto closer to that day or make pesto now. Not sure how long scapes will last in my refrigerator before going bad for this recipe. Thanks!

Look at these hot bears!

Less greasy = maintain 350 degrees (use a candy thermometer!), don't fiddle with them much, flip over delicately and lift out of oil...if you flood the pot with too many (5+) the oil temp goes down and the oil will soak into the dough more...hope that helps! thanks, Frank

That seems like a LOT of salt 😳

This actually seems like a really good idea for my brother who is a) not much of a cook and b) gluten intolerant. He's also a fan of falafel, and this seems like it has a similar energy. Thanks for passing on the inspiration :)

worst limoncello recipe on the internet...

interesting - I would've just called that a cobbler! anyway I want some now

No lemon? Also if you were to freeze is lemon a no no?

Oh how great!! Thank you!!!

What size beer should be used for this recipe i dont want to throw to much in there

Thanks for the recipe friend! Jesus loves you and died and rose from the dead to save you from h3ll! Repent of your sins and believe for eternal life

No cheese cloth on the final filter?

Это не аранчини, далеко нет. Напишите в поисковике «Аранчини» и узнаете как правильно готовить

TRADER JOE BRIOCHE! I used it to make French toast once and it held up fairly well, but Challah is a staple of my Jewish childhood and I did have Challah French toast once. It's amazing.

What they told you about warm water sealing up the pores is totally backwards. Cold temp makes stuff shrivel up like if you wash you face with warm water your pores will open not close

I would be two years older, if I listened to this entire video. Get to the point.

..I’ve have everything but.. budder!!!

this looks great! the first time I had kaya toast was in Malaysia, and also found myself packing it away like a savage. perfect sweet breakfast

I did a double take when you mentioned there was a version with anchovy inside 😮. Thanks for showing how to make these- they look and sound so delicious!

Excellent video! Thank you!

Ha just deboned chicken thighs, tired of the skinless no bones ones, and saved the bones for the chicken stock. Can’t wait to have enough to make one. Thanks for explaining the why and when, I like the unpeeled onions, bet the color will be great. Thank you for the tutorial.

🍻😎

Thanks, good demonstration. I just gotta buy a pasta machine.!

Yum! It's only 9am and I am ready for this supper!!

Request! Mac and cheese. Would love to see your home Mac and cheese

Scissors work well. Thanks for Intel

Why do you need to roast the bones before you simmer them ? 🎉

Mmmm... beef jello. I've been making beef and chicken stock now for about five years. There is no comparison to the box stuff. I've also made Chef John's 'Cheater Demi Glace' they make everyday recipes taste so much better.

Great collab with @TastingHistorywithMaxMiller

I made your lasagna today and it was wonderful.

Hi Chef, what is your electric counter top burner?

Thanks!

You should only work Smashburgers that much..

5:35 i love the pinky finger! <3

I like the way you explain things,thank you and keep going🙂

Chef Frank! Any chance you'll drop a video on the delicious chicken vindaloo? I try to recreate the taste but it never comes out quite right. Yea or nay, I'll stay tuned. Thanks for all the cooking tips on the channel, boss. Good to see you still doing your thing

Yup, I remember the Caesar Salad back in the early 80's. They'd come to your table with a big wooden bowl. Anchovies, garlic, eggs all right in front of you. Even as a 10 year old I thought it tasted amazing.

What kind of middle school has cooking classes teaching deep frying?

Am firing up my oven and pulling out my precious farinata pan. 🥰🇮🇹🥰 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎 Yum, was soooooo gooood! 🤤🤤

Chef, I love your presentations as a rule, but the recipe is seriously lacking. My first attempt was a complete failure. I’ll work on it, but I really wanted more.

I remember eating this on my trip to Nice! It's way easier than I was expecting. Thanks, Chef Frank, for the great demo!