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To your comment about cooking acidic things in a cast iron pan: Yes, you can cook acidic ingredients like tomatoes, wine, and lemon juice in a well-seasoned cast iron pan for short periods of time. As a general rule, you ** shouldn't cook acidic ingredients directly in cast iron for more than 45 minutes**. You can also deglaze a cast iron pan with wine but if you use vinegar or citrus, you can also add water or stock to dilute the acid, thus lessening the cast iron from leaching trace amounts of metal molecules into the food. While these amounts are safe to consume, it can cause an unpleasant flavor. 30 - 45 mins MAX..... then remove contents from the cast iron pan, keeping in mind the pan NEEDS to be a well seasoned pan!!! Just a thought! :-)

I like a little bit of sweet pickle relish in my egg salad.

Heat up your sauce. Pull off burner. And then slowly add ice cold butter and whisk it in. It will be a thick buttery sauce and stick to your wings. No need for flour.

I like to add a bit of celery seed powder. One of my favorites. My mother added heavy cream which makes it tasty, but high calorie.

That looks delicious! Thanks for the video. Great job, James, your reviews are specific and I really appreciate that.

Yum! I’d love to see tutorials on the Reuben sandwich, Croque Monsieur sandwich, and maybe some desserts.

We had a deli that told me their secret was putting a little drop of vermouth in their chicken salad

Manga

Rice Pudding is a must! Shrimp looks great.

Hellmann's is great...but the Mccormicks mayonesa with lime is excellent. Kewpie is superior

In the south stores used to sell ground meat like yours. I haven't seen meat like that in a while. I live near Austin. There are no actual butchers hear. These types of skills are virtually nonexistent where box stores have taken over.

I’ve watched 6 or more cacciatore videos today - want to serve to company in a few days. Yours (without question) appeals to me the most. It looks just delicious. Will serve with thick crusty bread to dip up the sauce. Thanks so much

Whenever I go back to NY to visit family I get the following items from a deli.....Reuben sandwich, corned beef on rye, Ham and swiss hero, and the piece de resistance.....Pastrami on rye.....

I love my Reuben sandwich. ( or Lebanon bologna sandwich w mayo)

Just so you all know Hellmann's IS best foods mayo. It's nothing special like he's making it seem. It's just fuckin mayo man! 😃

easy if you know what your doing.

I love James!

If you want to boil henhouse eggs, this is easiest and works every time: steamer basket. Put the lid on the pan and steam eggs over boiling water for 12 minutes. Do not let the water touch the eggs. Only way to hard-boil eggs that were inside the chicken this morning. (AKA the best eggs in the world. Or the eggs that are entirely different from supermarket eggs. Or the eggs that will stop you ever eating a supermarket egg again.) Anything else, you end up trying to surgically remove the white from the shell, and failing. Also works on that one supermarket egg that always insists on coming out glued to the shell, in spite of being 6 months old. Bottom line: just do all your eggs this way and you'll never have this problem again.

I dont like when people who know how to cook say it is simple and easy.

The egg peeling trick I have been doing for over 30yrs only I gently bang them against the kitchen sink & peel them in a bowl of water ... I remember my cousin one year going mad as I had peeled 3-4 to her one that had chunks out of it from her gouging it with her nails 🤦‍♀

Thanks for this. I’ll make this on Friday! Rice pudding: Oh, yes!!!!

and the mayonnaise?

When I was looking to do a shrimp salad I was looking for you, I used your video 6 mos. ago to make Mac salad and it was the best I ever had. You saved me a ton of money making my own and now I'm gonna try the shrimp. Thank you so much, from Babylon to the Carolina coast much love. J&T.

You need to get on with the cooking and stop all the bullshit stories!

How do you store 50lbs of bread flour without it getting, buggy?

I use red onions but the rest is about the same components. Growing up in central Texas... there were a lot of German butcher/delis around. This was definitely a staple.

Rice Pudding?! YES PLEASE!!!!!!!

tuna melt > tuna sandwich

5 cloves of garlic bro 🤣🤣

I enjoy your recipes but wonder WHY you always say NO DUKE'S, today you said not salty enough. Well why not just add salt? Personal vendetta against Duke's? 🤔

Norcina is not with "white cream sauce" but with ricotta. I'm sure this one tastes good, too, but it's a completely different dish.

Thank you for your videos!! You are so clear on what to do, and throw in extra advice!! I love that! ❤ So many recipes I can make! Thank you, Thank you ❤❤❤❤

No celery or carrots in chicken fricasse

Beautiful! I am drooling❤️

The W-Sauce is just called 'Wooster'. No shire spoken.

Anything past med/rare is ruined

No more dry Zitis please?

I’m exhausted watching this 57-step process. But then I’m not a cooking enthusiast. I ruin everything I touch in the kitchen. It’s just an area of non-talent for me.

thank God no frying Hi I recognize your music!

What burners are you using?

Two things: 1. You kept Hellmans on the counter. 2. You didn’t use leeks or dill! Stay away from the South! No harm meant, but too many rusty yanks in Charleston!

Monte Cristo! 🇲🇪

Jim, have your butcher buzz saw the bones off the roast, then tie both back together for better flavor, as Mom taught us.

over sauce your ziti, from a lifetime of eating dry ziti's. (Foodwishes), I'm doing a small batch (only one Dutch Oven) with your Braciole, sausages and some pork TBD? No raisins sorry.

If you have Gordon's food service store near ya 50 pound bags of flour 20 bucks

are you a Virgo?

Jim's hands: Save the Good Flannel! Raisins? NOPE!

Great recipe! But I think I’d add garlic! 👍❤️

Tip to de-shrll eggs. Cold water and crack thrm then carve the shell off with a spoon. Teaspoon or dessert spoon are best.