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Пікірлер
@BigStank5483 9 күн бұрын
Put some DAM fresh cilantro in it at the end.. Never had a good authentic Mexican salsa without Fresh cilantro.
@johnnorman7708 24 күн бұрын
If the Lodge factory did this level of finish, the retail price would almost have to be 50% higher. Surface grinding would be a nice touch though. It's my recent experience that Lodge iron can be bought at deep discounts on clearance sales and the 2nd hand market frequently. Cast iron cookware is simply not for everyone. For those who do appreciate it however, it performs well.
@NipItInTheBud100 Ай бұрын
Title says I trimmed brisket and then proceeds to trim the brisket!
@glock36me Ай бұрын
@@NipItInTheBud100 never meant for the tile to be misleading. Other people have said the same. The title is literally the way it was bought and what I'm making it from not that I'm not going to trim it.
@Salamattder Ай бұрын
I like the process you went through. Thanks for sharing. I will on occasion take a whole deboned lamb roast from Costco and pre ground 1.5 pound package of ground beef and run them both through the grinder to make patties.
@kennethschauer1801 2 ай бұрын
Don't do it you'll ruin your pan ,reseason it before use nothing stick in mine ,it was designed that way
@glock36me 2 ай бұрын
Smoothing a pan out does not ruin it. If that was so then all the sought after Griswold and Wagner's would be ruined. This video is out there for people who like a smoother skillet like the original Griswold and Wagner's. Thanks for commenting!
@1954evelyn 2 ай бұрын
Another question have you ever tried to re-use pickle juice brine. My daughter loves the Valisic Zesty bread and butter pickles she eats approximately a jar a week. I recently asked her to save the brine for me since I have leg cramps and I drink dill pickle juice to relieve the cramps. I buy the gallon dill pickles from Sam's club to get the brine to drink. So far in a little over a week, I have a gallon of the zesty bread and butter brine. I do like the zesty taste. I am going to try use some of the brine for a couple half pints of my garlic. and use the way you used the Mrs. Wadges brine mix and can as the way you did the garlic
@glock36me 2 ай бұрын
Yes, you can put some of the juice in potato salad, macaroni salad, etc, brine some chicken in it, pickle some hard boiled eggs in it. It can be used for many things.
@1954evelyn 2 ай бұрын
Exactly what I am looking for we love garlic My son-in-law picked up us a big bag of this peeled garlic today at Sam's club. I brainstormed wondering if I could pickle this. My daughter loves zesty bread and Butter pickles. I think she would love this. Have you tried the garlic yet if this works out I want to get more bags of this garlic.
@glock36me 2 ай бұрын
Yes, it's quite good. I actually like to smash several cloves with a fork and put it on a sandwich.
@1954evelyn 2 ай бұрын
@@glock36me Thank you for the reply I will be doing some half pints tomorrow I will let you know how they turn out.
@Comm0ut 2 ай бұрын
Abrasives are handy for rust removal. Corded angle grinders are cheap and extremely useful. I use a knotted (NOT stranded, they throw strands) cup style wire brush for loose rust then an 80-grit flap disc to smooth. I don't bother polishing since seasoning makes it pointless. If more people seasoned their iron properly they'd be happier with the results.
@NumberSixAtTheVillage 3 ай бұрын
Where do we find the recipe for the low-carb bun?
@glock36me 3 ай бұрын
It was in the comments. Here you go I found the link for you. mymontanakitchen.com/low-carb-sandwich-rolls/
@NumberSixAtTheVillage 3 ай бұрын
@@glock36me - Thank you very much!
@glock36me 3 ай бұрын
@@NumberSixAtTheVillage I'll give you fair warning with these buns. There's so much fiber you need to drink a ton of water when you eat them. Don't ask me how I know 🤣
@NumberSixAtTheVillage 3 ай бұрын
@@glock36me - Understood.👍
@ummstuff123 3 ай бұрын
With that mixer you could make hamburger and pizza dough at the same time 😮
@robrandolph9463 3 ай бұрын
Boys , we need a bigger grinder
@MelindaMiller-ko9ul 3 ай бұрын
I don’t think El Torero uses cilantro or if they do, very little. I don’t care for cilantro and never taste it in their salsa.
@glock36me 3 ай бұрын
Yes you are correct. I added it because I like it and I should have mentioned that in a video but I did not. This has been mentioned in the comments discussions previously. Thanks for stopping by and watching my video! If you're up to it give this recipe a try without the cilantro and tell me what you think. A lot of people say it's dead on or extremely close.
@rags9er 3 ай бұрын
I've tried replicating it with this recipe, comes out good, thank you! Any tips as why it's it's not as pretty as this? Mine looks greenish.
@glock36me 3 ай бұрын
Honestly I've never had that problem or heard of people having that problem before. Maybe try different brands of products? Maybe it's the brands that you're using? I'm just guessing I don't know.
@mikeplatts2603 3 ай бұрын
Love your idea for keeping the press clean and stick free.
@TheSavorySpoon1599 3 ай бұрын
Wow!!
@TheSavorySpoon1599 3 ай бұрын
Sir, I just made it again today!!!❤ I make it every month or two. My word it's delicious 😋
@jenniferjordan8580 4 ай бұрын
I used your recipe and cooked collards in insta pot . I had never cooked them in one . Best recipe ever . Thank you for sharing
@glock36me 4 ай бұрын
Thank you, I'm glad you enjoyed them!
@boutthere3374 4 ай бұрын
Enjoyed the video but discard the fat???? Do yourself a favour and discard vegetable oil and start using animal fats.
@campbellmarty36 4 ай бұрын
To hear you say $1 a pound made this video seem 20 years old!!!! There will NEVER be a piece of beef for a $1 a pound again!!!. You can’t even buy literal cow SH1T for $1 a pound!!!. 🖕#FJB
@jnam00 4 ай бұрын
this attachment looks smaller than mine...but it looks great
@jnam00 4 ай бұрын
you discard your brisket fat?
@tashastarling6573 4 ай бұрын
I haven't heard of this I'm interested. I heard garlic is a very healthy daily supplement, as is ginger.
@ShaunaMarieSings 5 ай бұрын
Yummm!!! 💗💗💗
@oldfarmshow 5 ай бұрын
❤️👍
@morrismonet3554 5 ай бұрын
I grind twice. Once through a 1/2-inch plate and save some of that for chili. Then I regrind the rest with a 1/4-inch plate for burgers. I shoot for about 70-30 by eye when I trim. Brisket is always on the pink side, not bright red like chuck. Still, it makes great burgers.
@sigleysweets 6 ай бұрын
Making it tonight 😊
@glock36me 6 ай бұрын
I hope that you liked it!
@YouTubeAreCommunistScum 6 ай бұрын
Tastes nothing like it
@glock36me 6 ай бұрын
I'm sorry to hear that because I find it quite accurate.
@Faith98989 6 ай бұрын
Great recipe!! We just made our second batch
@glock36me 6 ай бұрын
Excellent, I'm glad that you like it!
@Will7981 6 ай бұрын
😃
@LynWalk-dv6fj 7 ай бұрын
Wonderful Recipe. 1st time I've made collard greens and ham hocks in the instant pot. Was very impressedThank you for sharing.
@tona6g72 7 ай бұрын
Wouldn't they taste like crap after freezing? They're not in freezer paper or vacuum package sealed. I guess I don't understand paying $75-$100 on fresh meat that you then freeze and have to go through all the trouble grinding it and packaging it and have the meat quality go way down.
@glock36me 7 ай бұрын
You must not have watched the whole video because the only reason why I froze them that way was to freeze them individually so they would not get stuck together and then I put them into Ziploc bags. They didn't stay that way.
@user-kt5ok9ih8t 7 ай бұрын
which size grinder die did you use, my KitchenAid came with two or three different sizes
@glock36me 7 ай бұрын
I would say it was the medium sized one.
@larrybaker5316 7 ай бұрын
thanks 4 sharing, can't wait for a little warmer weather, my mouth is already watering.
@ADHDAdventurer 7 ай бұрын
I was giving it a like but removed it because you did everything wrong. Ground all that meat and pressed hamburgers then didn’t even bother cooking any before freezing. Then when you did cook them, you pulled them off without putting cheese on, and pulled the burgers off before toasting the bun…… then didn’t even use the toasted bun. I don’t believe you know what a good burger is!
@morrismonet3554 5 ай бұрын
Everyone likes them different, fool.
@jheetman 7 ай бұрын
Making another batch on the stove right now! This recipe is better than any salsa I can find in the store IMO.
@glock36me 7 ай бұрын
I'm glad that you like it!
@1FatCat 8 ай бұрын
Great recipe made it last night!!! Thanks
@glock36me 7 ай бұрын
Glad you liked it!!
@drostly3220 8 ай бұрын
Make Tallow out of that extra fat and custom your fat level to exaction what you want.. Or, add a leaner cut with the grind.. Something that adds an additional flavor and texture profile.. Just a suggestion
@user-rt3cf8uk2f 8 ай бұрын
The only thing i do different is add cut up sausage to mine. Looks good and i can almost smell it from here!
@cillaloves2fish688 8 ай бұрын
Saw your wood cutting board, how do you maintain it?
@glock36me 8 ай бұрын
Pretty easy actually. Take it to the sink, scrub it with hot water and dishwashing soap. Let it dry, and put some mineral oil on it. Or you could use what they call butcher block oil which is a mix of mineral oil and beeswax.
@MrScubajsb 8 ай бұрын
You don't lose out in cost with that fat. You save it and you can either grind it up with a leaner cut of meat to make burgers with it. Or you can render it down and make beef tallow for cooking. Beef tallow is very expensive so it's not waste. Just like when you buy a whole chicken you don't throw the bones out. You roast and cook the bones and make broth with it.
@morrismonet3554 5 ай бұрын
I save it to mix with venison.
@MrScubajsb 5 ай бұрын
@@morrismonet3554 oh yeah that sounds good!
@saratronco3974 8 ай бұрын
spot on!!! great job!!
@Robbie7441 9 ай бұрын
Just don't by crap scotch whiskey, simple
@glock36me 9 ай бұрын
I absolutely agree, this was one of my moments of trying a cheaper one for a change because of money and then trying to fix the cheaper one because it was a cheaper one 🤣
@DTD-no7wl 11 ай бұрын
Looks good
@AsAugustSleeps 11 ай бұрын
I started using fresh tomatoes and it took my salsa to a whole new level. That being said the real secret ingredient is the pickled jalapeños. Those really make for an outstanding salsa.
@CaptainBuggyTheClown 9 ай бұрын
hmmm thanks i'll take note.
@DerrickFishes 6 ай бұрын
It’s even better if you make the pickled jalapeños instead of using store bought
@AsAugustSleeps 6 ай бұрын
@@DerrickFishesI bet!
@gnpgnp5281 11 ай бұрын
I ususally eat just the avocado for the pure deliciousness of it. Every once in a while I will add something to it to make it a guac, and I will give this one a go. I know it will be a good one. Thanks for sharing the goodness.
@gnpgnp5281 11 ай бұрын
Thanks for posting! I have read all the comments and look forward to making it! A question...you know the chain mexican restaraunts tjat has the typical salsa that is from canned tomatoes and is not really thick? That is what I am most familiar with from over the decades and dont know how to make it. Do you happpen to know? I look on youtibe and surf the web but i cant seehow to dp jist wjat seems like the simple basic stuff the chain restaraunts do. Do you know how? I have failed the time or 2 i have tried to make it because i havent ever really made salsa and i didnt know til recwntly they use canned tomatoes.
@glock36me 11 ай бұрын
The restaurant salsa that uses canned tomatoes and is not really thick is basically what this sauce it is so give it a try and maybe my recipe is what you're looking for😁. I know you said that you read the comments but have you watched the video? The video may confirm that this is what you're looking for.
@gnpgnp5281 11 ай бұрын
@@glock36me @glock36me sure did watch it, even before reading the comments. and knew i wanted to make it. I used the same hunts u said. I used as one commenter said the the La Costena whole pickled jalepeno peppers that have some carrots in them. Then I proceeded the way you showed. This is on a whole nother level than the chain resraraunts. Mine is cooling down now from after the simmering time. But I have been eating little batches from it after each stage ... who wants to wait for the final fridge result? Not me. Each stage has been SO good. Looking forward now to it cooling in the fridge. Thanks for figuring out and sharing this gem of a salsa. Does the restaraunt serve it cold, warm, hot, or room temp? I do also want to still make it like the chain restaraunts do, because it would be nice now that I have success with the one you showed us, to be able to figure out just what i wpuld call the basic stuff like at Oaxaca, Sebior Tequilla, and chains like that. Now I want to have a salsa reporitoir ... after never having had any confidence with salsa making before now. 💥
@glock36me 11 ай бұрын
@@gnpgnp5281 excellent I'm glad you're enjoying it! They serve it cold. By the front counter they actually have a container of it sitting in another container of ice keeping it cold all day long. They have a ladle I believe and just fill up the little serving dishes from that container in ice.
@gnpgnp5281 11 ай бұрын
@@glock36me is so good. Did not make it to the fridge once cooled on the stove. Its all gone. :D How fun. Thanks again, and God bless!
@glock36me 11 ай бұрын
@@gnpgnp5281 please subscribe 😁
@dudeabides23 11 ай бұрын
Best video on KZfaq on this man. You nailed it. The self cleaning after the sanding is the key
@georgiasciacca2448 11 ай бұрын
You also forgot green chili
@FRERABRETZ1 11 ай бұрын
Pretty nice brother, you had me at brisket 😁
@SheEsq 11 ай бұрын
Bloody Mary here I come - with my new mix variation!!