MAKING CRAZY DELICIOUS STEAK SKEWERS WITH THE HELP OF AI (AM I OBSOLETE??) | SAM THE COOKING GUY



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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

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Cooking doesn’t have to be hard, it just has to be delicious.

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30 Comments

  1. You gotta try these!
    As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
    Peanut Butter & Horseradish Deviled Eggs…
    1 Part Cooked Egg Yolks
    1/4 Part Peanut Butter
    1/4 Part Horseradish Sauce (I know you like straight horseradish – not sure how much of that to use if you sub)
    1/2 Part Mayo
    Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 – 1/3 inch wide)
    Smoked Paprika
    Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
    Slice hard boiled eggs lengthwise and remove yolks.
    Mash yolks with fork until fine.
    Mix in Peanut Butter and Horseradish Sauce.
    After PB and Horseradish are mixed…
    Then GENTLY mix in Mayo. – Do not over mix or it will separate!!!!!!!!!!
    Put mixture in eggs – I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers…
    Sprinkle with Smoked Paprika.
    Add small slice of Kosher Dill Pickle on top of each.
    Zigzag Sriracha Hot Sauce on top. these!

  2. Yeah, I most certainly want some social media company to see everything I look at. What could possibly go wrong.

    Regarding skewers, I used to make them at summer parties back in the day when I rented a lakeside house.

    I used wooden skewers and soaked them in water in a Tupperware spaghetti storage unit.

    I included two things he doesn't have here, chunks of pineapple, for sweetness, and chunks of water chestnuts for some crunch. I also normally boiled some chunks of potato to be nearly done and added that to the mix.

    The other advantage the wooden skewers provided, is that I told all my guests, to keep at least 1/3 of the skewer bare, and have that hang off the end of the grill.

    That way, you don't need pot holders/gloves/etc. to handle the skewers and flip the food.

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