Best of Sam The Cooking Guy

[gaijin]

Since I'm basically half Japanese at this point, I'll start here--

[ötzi]

Nice. I'll make that soon. I wonder what kind of oil he's using.

[MakersTeleMark]

He usually uses Avacado.

[irul&ublo]

High smoke point, but not neutral.

[MakersTeleMark]

High smoke point, but not neutral.

True. I reach for the grapeseed for that..

[ötzi]

Isn't Grapeseed toxic or some shit? I got a stand down order on it a while ago for something like that.

[MakersTeleMark]

Isn't Grapeseed toxic or some shit? I got a stand down order on it a while ago for something like that.

I have many more toxic things in my life to worry about. But I was not aware of that.

[gaijin]

I've seen him use Rice Oil for other dishes, but I don't know what he's using for deep-frying stuff. I've always appreciated his pursuit of genuine ingredients. For the above, it was his Panko and Pickled Ginger.

Katsu Curry is such a staple at ski resorts in Japan, that I have named one of my favorite forests (where we ski) Katsu Curry, as you can smell it as you enter the forest and ski past the restaurant.

So when I say-- "Hey, let's go ski Katsu Curry." Everyone knows what I'm talking about.

As to Grape Seed Oil. I heard the same thing about all seed oils in general= AVOID. But I don't know enough to say much. I do know that people love seasoning their cast iron with grape seed. I read that a lot.

I'm a rice oil and olive oil guy. Not much in my life outside of that. Olive oil for most dishes, rice oil for the other most dishes and hot enough for skillet popcorn.

Most frying here is with Rice Oil. I'll use Olive Oil when I want to use butter for flavor but need to stop the burning.

Fuck canola and vegetable oil though.

Today's attention turned to Butter Burgers--



How do I not have Compound Butter in my fridge at this moment?

[gaijin]

And, yeah... about the Japanese Mayo. He's a huge fan.

At first, I was like-- "It's different?" Because I had spend decades avoiding it, like all mayo.

And then I was like -- "Oh..."

[Beder]

I’m a fan and the cover comes off the grill this week.

There’s a grilled chicken with herb butter recipe that’s a standard for me.

https://www.youtube.com/watch?v=5h974fXFFHE


Sent from my iPhone using TGR Forums

[gaijin]

The main reason I like Sam is the random, little tricks I learn.

Like-- putting Basil and Lime on Curry. WTF? Now I need to replicate this.

[sb]

Nice!

Gonna check him out.

[jono]

Isn't Grapeseed toxic or some shit? I got a stand down order on it a while ago for something like that.

Do you have any source or recall who said to avoid it?

We've traded out olive for grapeseed pretty universally based on cancer/vitamin/health concerns, and I've never seen this but I'd like to know if we missed something. Any chance it was part of a universal "avoid antioxidants" order with chemo or something?

Grapeseed caramelized garlic is the bomb. /drift

[billyk]

Do you have any source or recall who said to avoid it?

We've traded out olive for grapeseed pretty universally based on cancer/vitamin/health concerns, and I've never seen this but I'd like to know if we missed something. Any chance it was part of a universal "avoid antioxidants" order with chemo or something?

Grapeseed caramelized garlic is the bomb. /drift

I just googled “grapeseed oil toxic” and it noted that some types have a high level of polycyclic aromatic hydrocarbons (PAH), which has been shown to cause cancer in animals.

I’d never heard of that before, either.

[sb]

Reading the webMD site the benefits of GSO are well known while any harm is not greatly documented. ATIM

Time may tell.

[jono]

I just googled “grapeseed oil toxic” and it noted that some types have a high level of polycyclic aromatic hydrocarbons (PAH), which has been shown to cause cancer in animals.

I’d never heard of that before, either.

Yeah, I searched that, too, so I guess I should have said I haven't seen anything from solid sources, just a deluge of "health" spam, US News, etc. Which is kinda obvious in retrospect, since it's pretty broad, but even the odd NIH result was off target.

Looks like PAH may be a concern from the drying process, so maybe varies but how would you tell?

[gaijin]

Tell me Sam isn’t maggot-worthy after viewing this one. He reminds me of all of you. If I could generalize all maggots into a cooking dude, it'd be Sam. Definitely wouldn't be Gordon, or Babish, or Fieri. Well, maybe it would be Fieri in the 90's. Ala, Loubek. / Regardless, I'm now declaring Sam as the official TGR youtube chef. He's such a conglomerate of nightmares and brilliant fusions that I firmly believe he's one of us.



"The only thing I could do is rip it off the ceiling, and throw it over the staircase to smash into pieces on the concrete floor below.”

That’s you.

[MakersTeleMark]

He's an uber rich trash panda with a lot of kitchen tools. While I like him in small doses, he's derivative and lacks an ounce of creativity.

So, you are probably right.

[gaijin]

In his defense, I'd declare him an uber-rich trash panda because of more than a decade of cooking in front of a camera. Just like you dirtbags, who model your swag and come off as wealthy ski bums.

We're all full of shit sometimes. Most of the time.

But yeah... Sam toes the line of lacking creativity while simultaneously setting the standard.

I think he's a maggot. I think the few lines above define all of us.

[gaijin]

He's an uber rich trash panda with a lot of kitchen tools. While I like him in small doses, he's derivative and lacks an ounce of creativity.

So, you are probably right.

At first I kinda shrugged this comment off. But then it settled a bit more with me. Homie has four restaurants. All with original menus.

He’s like the Tanner Hall of the kitchen world. Snobs dismiss him and kids love him.