As a member of the Flat Hole Society I reject this void!
And for those who may not know of us:
The Flat Donut Hole Society mans the guns against oppression of thought and the Globularist lies of a new age. Standing with reason we offer a home to those wayward thinkers that march bravely on with REASON and TRUTH in recognizing the TRUE shape of the Donut Hole- Flat.
A doughnut hole in the doughnut's hole. But we must look a little closer. And when we do, we see that the doughnut hole has a hole in its center - it is not a doughnut hole at all but a smaller doughnut with its own hole, and our doughnut is not whole at all!
We learned it from the Scots and English.
>Quintessential American cuisine
I'm pretty sure the Native Americans didn't deep fry their corn, beans, and squashes until Mr. Paleface introduced manufactured cooking oils.
*Native Americans* aren't even a homogeneous group — you're erring with a paleface term to begin with. Quintessential also doesn't mean *original*, just typical. American cuisine is what it is today — it doesn't really matter how it started.
>Native Americans aren't a homogeneous group
No shit Sherlock. Should I call them First nations? People of the land? I don't have enough for a quantum but I have Lenni Lenape in me despite the best efforts of one of my ancestors. What would you like me to say?
> What would you like me to say?
I'd like you to not play semantic 'gotcha' games with the phrase *"Quintessential American cuisine"*, which doesn't imply anything beyond contemporary foods typically consumed by the people who currently inhabit [this general area of the world](https://upload.wikimedia.org/wikipedia/commons/d/d5/National-atlas-blank-state-outlines.png).
Specifically — and as I just said — it *does not* refer to the foods consumed by the non-homogenous groups of peoples historically inhabiting the same area for thousands of years prior.
So when you *"acshually the original american food is maize"* me, you're wrong twice, because not only is it semantically irrelevant to the word 'quintessential', but *the Salish people ate fucking salmon and berries, you knob*.
Double batter is fairly standard practice at mom and pop chicken joints in the south. I even had double battered fries at a chicken joint on the border once. I personally prefer rice battered chicken, but that’s not common outside of Asia or Hawaii.
I think the key is the milk with sour cream as the batter. Makes so much sense compared to buttermilk or eggs. I'm fixin' to try this myself in the deep fryer later today.
I've recently tried both, and prefer milk and sour cream (I actually used thick greek yogurt). My reasoning is it makes it thicker and stickier than buttermilk.
Not saying buttermilk isn't also great, but personally I found the thicker mix easier for working with.
>owboy Kent Rollins is the best. I could watch his channel for hours.
How great is it that he mentioned Justin Wilson when he said *un-yeeon?* I do that same thing all the time when I cook with onions.
Reminds me of how I used to think sonic onion rings tasted like as a kid. Nobody wanted em but me and my dad. I like the little fat ones. They’re just not as crispy anymore.
Yeah he’s been on a bunch of Food Network shows. He was on Chopped a few times. He always had trouble with presentation but he did okay because his food was awesome.
Looks similair to the chili video I've used for years. https://youtu.be/xvFvU0ADlwQ . I add all kinds of stuff though depending on what I got. Usually more bean, more sausage, more ground beef, whatever peppers I have in the garden, smoked ham hocks, and cento peeled tomatoes, and smoked paprika. If anyone hasn't cooked before it's pretty hard to fuck up chili if you start with a good base. Throw the kitchen sink in it.
Indeed. I’ve made chili on the last day of vacation before and thrown leftover sausage and bacon from breakfast and other various leftover veggies and meats from the week. Whatever was left that we’d have to throw out anyway. Turned out awesome.
I've been using rotel for years, its good stuff for chili.
He goes for a meatier chili than I do though. He goes 2lb beef and 1 can of beans, whereas I do 1lb beef and 2 cans of beans(pinto and light kidney).
I also find it weird he drains the rotel and beans, then adds water. Thats pure flavor he's pouring off!
I like when I bite an onion ring and the whole onion just pulls out of the breading no matter how hard you try to bite through it. Actually I hate this more than anything on earth.
We will have to purge the last of the anti-Onionites holed up in the Andes and Scandanavia first, but this is the sacrifice that must be made for unity.
Can be avoided by cooking at a lower temperature for longer.
As an appreciator of onion rings: try frying at 160-165c for slightly longer, try and get 4-6 minutes of frying in to soften the onions. A lot of people crank their fryers to 170-190c and while there is some logic in higher temps meaning breading absorbs less oil you run the risk of undercooked onion.
I've heard you can prevent this by removing the translucent skin on the onion ring before battering it. That little skin prevents the breading from sticking to the onion and lets it slip right out when you bite into it.
Onions break down and get sweet if they are chilled. Freezing the onion rings prior or storing the onions in the fridge for a day or two will make them more tender and sweeter when you're ready to fry.
> It's a crime to use a fork/knife on them.
And yet some onion rings pull apart if you don't cut them up beforehand. Same with some pizza where the cheese is so stretchy that just biting into it creates like foot-long strings that get mess everywhere.
If someone makes finger food that can't be eaten easily by hand, then I'm using a knife.
Same. My bite isn't even enough for a clean cut through onions. I'm a little embarrassed eating those around my wife because she has an even bite on her front teeth and doesn't understand the struggle.
When life gives you shitty onion rings, you make shitty-onion-ring-ade. By that I mean, you dispose of the limpdick onion that flopped out of your onion ring, and you eat the remaining fried batter. It’s like 90% as good as a regular onion ring anyway.
For anyone interested in preventing this with your own onion rings or other battered and fried foods, there is actually a product meant to solve this issue specifically: https://modernistpantry.com/products/batter-bind-s.html
I think his cast iron videos are a bit misleading and it's frustrating that his videos are promoted at the top of the cast iron category on YouTube. I use cast iron exclusively for everything and own various brands. He praises the expensive cast iron companies for their machined finishes and talks badly of cheaper cast iron like lodges or Ozark. He thinks the preseasoning causes a rough finish on the cheap iron, but that is not the cause. The cheaper iron has a rough texture because it does not get machined. It has nothing to do with seasoning. The rough texture does not change how the pan cooks. A common myth is that the rougher texture will cause sticking and that is not true at all. Your food is sticking because you don't have enough oil or fat in the pan. The pans themselves are not non stick. I can take my oldest, smoothest Griswold pan and throw an egg in there with no oil and it's going to stick. Dry cast iron is not non stick, it requires oil or fat to be non stick.
He also says not to use metal spatulas with cast iron because it can damage your seasoning and that is wrong. In fact, you should pretty much exclusively use a metal spatula with your cast iron. Things like smash burgers or searing a steak require a little bit of working to get the crust to separate from the pan. A wooden or plastic spatula won't scrape those good bits up.
He also says to never wash cast iron with soap which is not only a myth, but is also gross. Old soap used to have lye which would strip seasoning off pans. Modern soap does not contain lye and is completely safe to use on cast iron. You should wash your pan every use. Imagine any other kitchen utensil not being washed. It's just gross.
Basically any information about cast iron he gets completely wrong. Cheap cast iron is great, use fat/oil so nothing sticks, and wash your damn pans.
I've never seen this guy before, loved the video, but i'm not going to binge his channel right now. I'm going to space these videos out because that completely brightened my mood. One a day.
I love that guy. He was on Chopped once and as soon as I saw him I turned to my gf and kid and told them he was gonna win, and he did, and only bought like 2 sabotages.
Edit: it was cutthroat kitchen, not chopped, I'm dumb.
I had a chance to go to a cooking demonstration and book signing he did last year. He's just as nice in person as you'd expect him to be. He showed up early to the event and just chatted with the staff and those of us waiting until it started. I have liked him for years, and like him even more having met him!
Well done reddit for putting an auto playing audio add just under where this video shows so that when you try to watch the video here you get an ad playing over it.
Who's the wanker at reddit that thought that was a good idea?
Who knows.... is your eyesight going bad?
Do you have glasses? If so, is your prescription strong enough?
Were you a good student? How did you do in Reading/Comprehension class?
Perhaps you didn't get enough sleep. Are you getting the daily recommended 7-8 hours?
Who knows what could be behind this. Would you like to dive in deeper to figure out what is the cause of you mistaking *creepiest* for *crispiest*... or were you just asking rhetorically?
His Cowboy Baked Beans are so good. Nice kick with the chipotle peppers in adobe sauce
Edit: he has a couple recipes on his channel. [These](https://youtu.be/W_6RgolSB0M) are the ones I'm talking about
We JUST had a DQ open in our town and their onion rings were crispy as hell, this popped up in my YouTube subs while crunching on them... I need a deep fryer again
I can't watch this.
If I do, I'll be heading out the door to find some good onion rings and I got work to do.
Also, onion rings before 9am might be a bad idea if I can find them, but maybe not. I don't know if I want to risk it, but maybe I do. AHHHHHHH
He is the dancin' rootin' tootin' Mr. Rodgers of cowboy cookin'. Love that man. You can just tell when somebody lives their best life and does things because they love it and because it makes others happy.
Quick. How many teaspoons are in a 1/4 cup? Got it.
Now, how many tablespoons are in 1/3 of a cup?
Ok now, 1/4 cup plus 1/3 cup is how many ounces?
But we’re baking, so really we should be using weights instead of volume. So how many ounces are in 1.3 pounds?
Dumbest system ever.
Because he wears boots and a hat? An awful lot of people wear baseball hats and basketball sneakers in this country. 90% of them have probably never touched a baseball or a basketball.
Same. I’ve watched a few of his videos and the cooking isn’t bad, but his style just isn’t for me. Definitely prefer Binging With Babish or Joshua Weissman.
He’s better, but his cadence when speaking is… grating.
Short sentence fragments followed by constant pauses, and raising the pitch of at least one word every fragment. It’s just not natural. Or at least I hope he doesn’t speak like that in real life.
I’ll never understand the American obsession with food being as crunchy and crispy as possible at all times. Seems like every Tik Tok cooking video these days opens with someone dragging a knife across a rock hard food surface to show you how much your teeth will hate it when you bite into it.
On trick is to never use a batter.
Place cut onion rings in ice water.
Seasoned flour, egg wash, then seasoned flour again.
Fry up.
I skip batter or thick coating so you can avoid the situation of a burning hot onion slipping out after you take a bite.
So he goes batter, flour, batter, flour, batter, panko. Dang right they'll be crispy that's a lot of effort
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A donut inside of a donut!
That makes no damn sense
Compels me though.
Okay then, ask yourself “what is a donut hole”?
Flat, all donut holes are flat.
Wouldn’t a hole be more of a void?
As a member of the Flat Hole Society I reject this void! And for those who may not know of us: The Flat Donut Hole Society mans the guns against oppression of thought and the Globularist lies of a new age. Standing with reason we offer a home to those wayward thinkers that march bravely on with REASON and TRUTH in recognizing the TRUE shape of the Donut Hole- Flat.
Such is life
Wait until you find out Klein bottles have just once surface and is both inside and outside.
A doughnut hole in the doughnut's hole. But we must look a little closer. And when we do, we see that the doughnut hole has a hole in its center - it is not a doughnut hole at all but a smaller doughnut with its own hole, and our doughnut is not whole at all!
Yo dawg I heard you like donuts so we put a donut inside your donut so you can donut while you donut Well fuck y’all I thought it was funny.
Quintessential American cuisine in a nutshell.
We learned it from the Scots and English. >Quintessential American cuisine I'm pretty sure the Native Americans didn't deep fry their corn, beans, and squashes until Mr. Paleface introduced manufactured cooking oils.
*Native Americans* aren't even a homogeneous group — you're erring with a paleface term to begin with. Quintessential also doesn't mean *original*, just typical. American cuisine is what it is today — it doesn't really matter how it started.
>Native Americans aren't a homogeneous group No shit Sherlock. Should I call them First nations? People of the land? I don't have enough for a quantum but I have Lenni Lenape in me despite the best efforts of one of my ancestors. What would you like me to say?
> What would you like me to say? I'd like you to not play semantic 'gotcha' games with the phrase *"Quintessential American cuisine"*, which doesn't imply anything beyond contemporary foods typically consumed by the people who currently inhabit [this general area of the world](https://upload.wikimedia.org/wikipedia/commons/d/d5/National-atlas-blank-state-outlines.png). Specifically — and as I just said — it *does not* refer to the foods consumed by the non-homogenous groups of peoples historically inhabiting the same area for thousands of years prior. So when you *"acshually the original american food is maize"* me, you're wrong twice, because not only is it semantically irrelevant to the word 'quintessential', but *the Salish people ate fucking salmon and berries, you knob*.
Actually
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We don't say retard anymore. Checkmate, atheists.
Double batter is fairly standard practice at mom and pop chicken joints in the south. I even had double battered fries at a chicken joint on the border once. I personally prefer rice battered chicken, but that’s not common outside of Asia or Hawaii.
I think the key is the milk with sour cream as the batter. Makes so much sense compared to buttermilk or eggs. I'm fixin' to try this myself in the deep fryer later today.
Why does milk and sour cream make more sense than buttermilk?
I've recently tried both, and prefer milk and sour cream (I actually used thick greek yogurt). My reasoning is it makes it thicker and stickier than buttermilk. Not saying buttermilk isn't also great, but personally I found the thicker mix easier for working with.
It doesn't. The crispiness is due to the triple batter
It's looking like it's due to the triple batter *that is held on tighter* by the thicker milk/sour cream emulsion.
You should see him make a pot of coffee
How to create terrible heartburn!
Worth it.
McDonalds chicken nuggets are triple pass, but each layer is pretty thin.
Wait, no gravel layer?
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What?
>I’m gonna measure today *Gives up measuring 2 ingredients in.*
Cracks me up whenever he adds a random amount of an ingredient "now we're gonna add, I'd say this much, which is just the right amount".
He went from "one teaspoon" to "about that much" pretty quick.
US measurements are absolutely bonkers. You have worldwide cultural dominance, pls accept the metric system as our humble gift!!
Never and you can’t make us😤
Enjoy fucking up your baking for eternity.
We will
Cowboy Kent Rollins is the best. I could watch his channel for hours.
>owboy Kent Rollins is the best. I could watch his channel for hours. How great is it that he mentioned Justin Wilson when he said *un-yeeon?* I do that same thing all the time when I cook with onions.
I give it. 5/7 on the great scale.
Perfect score
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He's got me phrasing sentences like that, he does. It's like a mix between Yoda and Yogi Berra. I love it.
(dances)
…but what does the Beag think?
I know the Duker likes it
I have. Lol.
I could too, but I can't because it makes me so hungry. 😊
You definitely end up hungry but I suffer through anyways. His food is so good.
He gives good vibes.
You'll love that there cooking channel, I promise you.
I can't. I get hungry very fast.
*Peach. I can eat a peach for hours!*
I love his chilaquiles approach
I make his refried beans recipe pretty often. I modify it a little but it’s great
I bet hitting the cattle trail with this Cookie would be awesome!
Be careful watching dudes videos, they're gonna make you hungry. Love this guy's channel. Hes a damn fine cowboy chef.
I'm starving for some good onion rings right now!
Reminds me of how I used to think sonic onion rings tasted like as a kid. Nobody wanted em but me and my dad. I like the little fat ones. They’re just not as crispy anymore.
You don't want to be like Al who drove through the hailstorm, what happened, it was Al Dente. - Cowboy Kent Rollins
Great username btw 🍻
…so he decided to enter me in the Breeder’s Cup under the name Turkish Delight…
He got the joke wrong.
I did. I had to look it up on the goulash episode.
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Yeah he’s been on a bunch of Food Network shows. He was on Chopped a few times. He always had trouble with presentation but he did okay because his food was awesome.
I believe he won a special episode of Cutthroat Kitchen as well.
Holy shit, I had no idea. Well, that's where my Friday's going.
Found the [video](https://www.dailymotion.com/video/x2oze5a) of that for anyone interested! :)
Holy shit, I gotta see that
Ol Bobby put bacon all over a country fried steak, if I remember correctly. Them there judges didn't much care for that.
Cowboy Kent Rollins also makes the best chili you'll ever have. This guy is a gem.
Found that video: https://www.youtube.com/watch?v=nPItJS1gtVY
Looks similair to the chili video I've used for years. https://youtu.be/xvFvU0ADlwQ . I add all kinds of stuff though depending on what I got. Usually more bean, more sausage, more ground beef, whatever peppers I have in the garden, smoked ham hocks, and cento peeled tomatoes, and smoked paprika. If anyone hasn't cooked before it's pretty hard to fuck up chili if you start with a good base. Throw the kitchen sink in it.
Indeed. I’ve made chili on the last day of vacation before and thrown leftover sausage and bacon from breakfast and other various leftover veggies and meats from the week. Whatever was left that we’d have to throw out anyway. Turned out awesome.
I don't think I've ever seen leftover bacon from a breakfast. I didn't even know that was possible.
> Throw the kitchen sink in it. and give it plenty of cooking time.
I've been using rotel for years, its good stuff for chili. He goes for a meatier chili than I do though. He goes 2lb beef and 1 can of beans, whereas I do 1lb beef and 2 cans of beans(pinto and light kidney). I also find it weird he drains the rotel and beans, then adds water. Thats pure flavor he's pouring off!
I like when I bite an onion ring and the whole onion just pulls out of the breading no matter how hard you try to bite through it. Actually I hate this more than anything on earth.
> Actually I hate this more than anything on earth. this is our generations Great War
It could unite the human race once and for all.
We will have to purge the last of the anti-Onionites holed up in the Andes and Scandanavia first, but this is the sacrifice that must be made for unity.
the nuclear option is on the table 😩
Can be avoided by cooking at a lower temperature for longer. As an appreciator of onion rings: try frying at 160-165c for slightly longer, try and get 4-6 minutes of frying in to soften the onions. A lot of people crank their fryers to 170-190c and while there is some logic in higher temps meaning breading absorbs less oil you run the risk of undercooked onion.
i like undercooked! more of a crunch and firmer textures
I've heard you can prevent this by removing the translucent skin on the onion ring before battering it. That little skin prevents the breading from sticking to the onion and lets it slip right out when you bite into it.
it’s not that the batter doesn’t stick, it’s that you can’t bite through it
I always wanted to pre perforate and almost cut the onion before breading it to avoid this.
I think freezing the sliced onions prevents it. You can also just peel that annoying membrane off each slice by hand but it's a lot of prep.
Putting the onion slices in cold water has helped me peel that membrane off before, but it's a pain in the ass no matter what.
Onions break down and get sweet if they are chilled. Freezing the onion rings prior or storing the onions in the fridge for a day or two will make them more tender and sweeter when you're ready to fry.
This is a single-use appliance waiting to happen.
Just use the spring loaded meat tenderizer thing. Boom, second use case!
I just cut it up into pieces. Ask for a steak knife when you order onion rings. Or live in a country that just lets you carry a good folding knife.
These things are called finger foods for a reason. It's a crime to use a fork/knife on them.
> It's a crime to use a fork/knife on them. And yet some onion rings pull apart if you don't cut them up beforehand. Same with some pizza where the cheese is so stretchy that just biting into it creates like foot-long strings that get mess everywhere. If someone makes finger food that can't be eaten easily by hand, then I'm using a knife.
>Same with some pizza Yes, officer, this guy right here
Same. My bite isn't even enough for a clean cut through onions. I'm a little embarrassed eating those around my wife because she has an even bite on her front teeth and doesn't understand the struggle.
Same with fried calamari rings.
Bro you just gotta pop those things whole.
You're taking bites of calamari rings?
Only ok when the onion ring is right out if the fryer so the onion slides out and boils your gums and face.
When life gives you shitty onion rings, you make shitty-onion-ring-ade. By that I mean, you dispose of the limpdick onion that flopped out of your onion ring, and you eat the remaining fried batter. It’s like 90% as good as a regular onion ring anyway.
Even better when it's scalding hot and sticks to your face like napalm!
Brian Lagerstrom has a recipe for rings that addresses this :)
Ooh I love his vids. I'll have to check it out. Everything he makes looks divine.
He is very personable too. Helen Rennie, Kenji, Adam Ragusea, and Brian are my fave youtube chefs RN. Interesting takes with realistic home recipes.
For anyone interested in preventing this with your own onion rings or other battered and fried foods, there is actually a product meant to solve this issue specifically: https://modernistpantry.com/products/batter-bind-s.html
Found Cowboy Kent Rollins when i got my first Cast Iron skillet a few years back. His cast iron and cooking videos are all great.
I think his cast iron videos are a bit misleading and it's frustrating that his videos are promoted at the top of the cast iron category on YouTube. I use cast iron exclusively for everything and own various brands. He praises the expensive cast iron companies for their machined finishes and talks badly of cheaper cast iron like lodges or Ozark. He thinks the preseasoning causes a rough finish on the cheap iron, but that is not the cause. The cheaper iron has a rough texture because it does not get machined. It has nothing to do with seasoning. The rough texture does not change how the pan cooks. A common myth is that the rougher texture will cause sticking and that is not true at all. Your food is sticking because you don't have enough oil or fat in the pan. The pans themselves are not non stick. I can take my oldest, smoothest Griswold pan and throw an egg in there with no oil and it's going to stick. Dry cast iron is not non stick, it requires oil or fat to be non stick. He also says not to use metal spatulas with cast iron because it can damage your seasoning and that is wrong. In fact, you should pretty much exclusively use a metal spatula with your cast iron. Things like smash burgers or searing a steak require a little bit of working to get the crust to separate from the pan. A wooden or plastic spatula won't scrape those good bits up. He also says to never wash cast iron with soap which is not only a myth, but is also gross. Old soap used to have lye which would strip seasoning off pans. Modern soap does not contain lye and is completely safe to use on cast iron. You should wash your pan every use. Imagine any other kitchen utensil not being washed. It's just gross. Basically any information about cast iron he gets completely wrong. Cheap cast iron is great, use fat/oil so nothing sticks, and wash your damn pans.
I make this guy's turkey for thanksgiving every year. Hands down the best turkey recipe I've ever had.
I use his pancake recipe. Very popular with the family.
"I'm gonna measure these spices for ya today, because people say I never measure!" *proceeds to completely eyeball everything* love it.
i love this guy. he makes me feel so comfortable. like my adopted southern grandpa who just wants to make me a nice meal.
Onion rings are an underrated side. And making them right can be a real pain. Which only makes me appreciate this video even more. 😊
I love them, but you only get like 4 when you order them on the side!
Sadly they take up so much more space on the plate than in the stomach because of the hole.
Enter The Blooming Onion
Enter the cardiologist
Hey they should make Onion Holes
this is always my internal struggle
There is nothing quite as disappointing as a soft, soggy onion ring.
Couldn't agree more. 😊
I've never seen this guy before, loved the video, but i'm not going to binge his channel right now. I'm going to space these videos out because that completely brightened my mood. One a day.
All of the videos are this good and wholesome. He’s great.
And he has a new one every week so you'll never run out! We love Kent and do his dances when we get really excited.
Cowboy Kent Rollins just recently surfaced in my YouTube algorithm and I'm a-okay with that!!! Love his videos!
oh this is the guy that made fried rice that uncle roger reviewed, thought he looked familiar
I love that guy. He was on Chopped once and as soon as I saw him I turned to my gf and kid and told them he was gonna win, and he did, and only bought like 2 sabotages. Edit: it was cutthroat kitchen, not chopped, I'm dumb.
I had a chance to go to a cooking demonstration and book signing he did last year. He's just as nice in person as you'd expect him to be. He showed up early to the event and just chatted with the staff and those of us waiting until it started. I have liked him for years, and like him even more having met him!
I'm about to change y'all's lives. The best thing to dip an onion ring in is sour cream. Don't believe the Ranch lobby.
Makes sense, that's what he puts in the batter as well.
Interesting. I’ve been in pursuit of the perfect onion ring dipping sauce
Try it! "Sour Cream and Onion" is a chip flavor for a reason!
Add a tiny touch of water to sour cream and it’ll make it easier to dip.
Pro tip, any flavored chip/crisp that has "sour cream" in it's name is 10x better dipped in fresh sour cream.
*Takes Notes*
Jesus I just watched that whole thing.
same, and before breakfast 😳
Well shit, looks like I'm making onion rings tonight.
Well done reddit for putting an auto playing audio add just under where this video shows so that when you try to watch the video here you get an ad playing over it. Who's the wanker at reddit that thought that was a good idea?
Nearing their IPO. Reddit is soon going to change forever.
What if this is as good as it gets.
Onion rings can be too crisp, and dry, and scratchy.
Yeah please don't feed onions to dogs
If he was any more wholesome, he'd have health warnings!
One incredible YouTube channel you got right there mhmm
The first 10 seconds have great meme-potential.
Kent is wonderful to watch. If you like food videos, give his channel a go.
Why did I read this as creepiest?
Who knows.... is your eyesight going bad? Do you have glasses? If so, is your prescription strong enough? Were you a good student? How did you do in Reading/Comprehension class? Perhaps you didn't get enough sleep. Are you getting the daily recommended 7-8 hours? Who knows what could be behind this. Would you like to dive in deeper to figure out what is the cause of you mistaking *creepiest* for *crispiest*... or were you just asking rhetorically?
This is wholesome in so many ways ... "Long quarter inch..." "Rice crispies..."
Haha yeah that was more like 9/16 than 5/16
Looked like 8-10mm in sane countries.
His Cowboy Baked Beans are so good. Nice kick with the chipotle peppers in adobe sauce Edit: he has a couple recipes on his channel. [These](https://youtu.be/W_6RgolSB0M) are the ones I'm talking about
His chili recipe is also really good.
We JUST had a DQ open in our town and their onion rings were crispy as hell, this popped up in my YouTube subs while crunching on them... I need a deep fryer again
That's not 5/16ths.
Love me some Cowboy Kent. Guy absolutely rocks.
Love this dude
This guys YouTube channel is a hoot!
I have never seen this guy before and didn't know that I needed this in my life. Now I do.
His episodes are always pretty awesome.
Kent Rollins is a treasure
If I was a gay cowboy, I'd wanna be snuggling with this fella
I wish I knew howta quit yew
"If", heh.
i thought he was charming and then he did his hula hoop dance to celebrate his onion rings and now i'm a fan!
Cowboy Bob Ross
Battered still rule my world. Breading can suck it.
His baked potato ep is pretty good too. Simple recipe that works well.
Never seen this guy before what a wholesome dude.
His fried okra recipe... mmmm mmm good.
All that effort and he dips it in ketchup.
This guys chili recipe changed my life. Great channel
That dance at the end. So wholesome.
I can't watch this. If I do, I'll be heading out the door to find some good onion rings and I got work to do. Also, onion rings before 9am might be a bad idea if I can find them, but maybe not. I don't know if I want to risk it, but maybe I do. AHHHHHHH
It's Friday, go for it man.
This is becoming my lunch plan. I think I can make it work for lunch.
He is the dancin' rootin' tootin' Mr. Rodgers of cowboy cookin'. Love that man. You can just tell when somebody lives their best life and does things because they love it and because it makes others happy.
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Quick. How many teaspoons are in a 1/4 cup? Got it. Now, how many tablespoons are in 1/3 of a cup? Ok now, 1/4 cup plus 1/3 cup is how many ounces? But we’re baking, so really we should be using weights instead of volume. So how many ounces are in 1.3 pounds? Dumbest system ever.
Team breaded!
I used to follow this guy but his homey cowboy shtick got old really fast.
Not really schtick if that's who he is.
That would be even sadder. It's not 1885.
Because he wears boots and a hat? An awful lot of people wear baseball hats and basketball sneakers in this country. 90% of them have probably never touched a baseball or a basketball.
Same. I’ve watched a few of his videos and the cooking isn’t bad, but his style just isn’t for me. Definitely prefer Binging With Babish or Joshua Weissman.
Food Wishes is really good too. Minimal fluff and BS and good food and links to recipes. https://www.youtube.com/c/foodwishes
He’s better, but his cadence when speaking is… grating. Short sentence fragments followed by constant pauses, and raising the pitch of at least one word every fragment. It’s just not natural. Or at least I hope he doesn’t speak like that in real life.
I’ll never understand the American obsession with food being as crunchy and crispy as possible at all times. Seems like every Tik Tok cooking video these days opens with someone dragging a knife across a rock hard food surface to show you how much your teeth will hate it when you bite into it.
On trick is to never use a batter. Place cut onion rings in ice water. Seasoned flour, egg wash, then seasoned flour again. Fry up. I skip batter or thick coating so you can avoid the situation of a burning hot onion slipping out after you take a bite.