I appreciate your comments so keep them coming, but as I’ve stated previously in my videos you’re cooking for yourself and your family so if there is something you don’t like make it your way my bean sprouts are cook the way my family and myself like them.

@@foolinwiththefords6721 agreed, my previous comment was based on chef experience, this comment is based on preference. There are those that like a softer consistency for meats and veggies, and those that like more, um, well let's say crunch & texture, me being the former, and the person replying is referring to blanching the veggies for 30 to 60 seconds, and many that like a more soft protein would velvet the protein (this is done by either adding cornstarch and egg, or baking soda and eggs, and let sit in the frig for 30 minutes to make the protein super tender) but again, this is by personal preferences, and not culinary skill set. Love the3 OP btw great cooking methods.

Thank you for watching!

Thanks for the tip!!!!

@@foolinwiththefords6721 I concur, adding a teaspoon of cornstarch slurry, and a teaspoon of your stock to the mixture will increase it's cohesion and it will retain it's consistency and form better. The more drippings of protein is a super plus for the gravy. Some of the best egg foo young I have had are from soul food cooking like yourself. You remind me of a southern BBQ place is Meriden CT, named Southern Que BarBQ on Pomeroy Avenue right off the highway exit. I made a huge mistake one trip thru the area and asked him for more sauce with the Pulled pork. "This is gravy son, not sauce" I am glad I made it out of there alive 🙄

That means you are doing a damn good job bruh!

@@foolinwiththefords6721 I must say so myself SIR, Thank You!!

Thank you!

Thank you!!!!

Thanks for the comment and don’t forget with all of our recipes you may choose to alternate and modify ingredients that fit your taste and lifestyle.

Thank you so much!!!

Thank you for subscribing!!!

We are happy to have you here! Thanks for watching!

Thank you so much!!!!

❤️❤️❤️❤️

Let us know how it turns out!

The beauty of cooking is that we all can add our own twists and there are no rules! I don’t doubt for a second that your mom’s gravy was amazing! I like to hang on to my flavor and it’s not a burnt taste at all. Seasoning darkens as it cooks. God bless.

It’s coming just for you!

Hello Kyoto! We are glad you found us! We appreciate you subscribing!!!

Thanks fam!

Thank you so much! I tell him all the time that’s a huge part of his charm!

Thank you!!!

It’s probably a cabbage video on here , but thanks for the suggestion! I’ll dedicate a video of sides only just for you!

@Foolin' With The Fords 😲 well thank you !

Lol!!!! Too funny!! It really was good! You have to try it and let us know how it turned out!

Thanks for your support!

@Foolin' With The Fords ok, I'll do that cuz almost always when I eat Chinese, that's what I order. Watching all the rest of your videos right now and I'm on the gumbo one. Looking good

Thanks for the tip! I was taking the lazy way out, but I made my own gravy on my cube steak video. 😊

@@foolinwiththefords6721 I will check out that video to help support your channel. I like your style!

I appreciate it! Have a good day sir!

Thank you so much Joan! I really appreciate your kind words!

You won’t regret it!

You do be right.

😊😊😊

Thank you! What should my next color be? I need suggestions! Lol

Welcome! We are happy to have you here! Feel free to make some suggestions on dishes Rob can prepare!

Oh, and thanks for the compliment! She keeps us on our toes!☺️

Thank you so much!!!