man i gots to try this one tonite out of all the people that postrecipes yours by far are the best hands down they remind me of the comfort food i grew up with thanx dave i hope you dont run out of recipes any time soon!
hey dave! i love that you show us the meat before you prepare and season it. i'm kind of new at cooking, so i had no idea what a raw pork tenderloin even looked like.
Man, that looks good!! I tried your fried rice recipe earlier this week with some sesame chicken... MMMMMM mmmmmm MMMMMM!!!!! Good stuff, Dave. Thanks!
That looks so good! I've just been watching your videos since yesterday and I'm hooked! I'm definitely going to try this one out! Do you think this would work with prawns or chicken?
The cornstarch is important for the desired consistancy and it also helps the suace to stick to the chicken. If you use a dry batter or a buttermilk batter it will not have the right texture and will change your sauce. Thanks. Dave
Hi Dave, I am a total newb when it comes to cooking, so it's nice to see food being cooked at a comprehensible level for me. Just one question: how did you make the fried rice, or can you get it already made & boxed at the store?
Wow Dave looks great! I need to try that one. Working too much lately and have not had time to cook much. I did cook a big ham the other day and have the ham bone in the frige & thought about making some black eyed peas though. Too much working..... Sigh
Nice stuff again Dave. Thanks much! Now, not being a 'knife guru' I'm wondering if the loin could be sliced along the grain first before cubing just to save time. OK, I know it's not pro-chef stuff here, but curious. BTW, I was in the country areas in Australia recently and noticed that most Chinese takeaways there used a little pineapple in most of their dishes. Sorta strange I thought...
Nevermind, I saw your fried rice video :) So basically I just cook the white rice, wait 'til it cools all the way down to room temperature, pack it in a container & store it in the fridge for 3 days, then I'm good to go for this recipe right? ....thanks for the clarification.
lol, thats the same with most chinese dishes that are served in america. This is because the stuff you eat at chinese resturants is chinese-american food! TRUE chinese food is almost nothng like the stuff you eat here. its still good, but vastly different.
Awesome recipe! Thanks Dave.
he is the coolest cook
dave,you r the coolest cook!!!!!!!!!!!!!hands down
I'm always ridiculously hungry, yet happy, after watching one of your videos.
haha!
Thanks
these are the best videos on youtube. I love em
you are the worlds greatest chef
5 STARS!!!!
that looks so good
looks good
another 5 stars Dave!
Got to try this one for sure.
Thanks for posting the vids!
that looks good
Man that's looking good.
YUM!!!! this is my favorite video so far
man i gots to try this one tonite out of all the people that postrecipes yours by far are the best hands down they remind me of the comfort food i grew up with thanx dave i hope you dont run out of recipes any time soon!
I love your voice!
nice job dave looks great!
Uh oh! Im in Greenville. Im living next door to a superstar lol! Nice to meet u. Fav vid EVER was the Valentines Dinner. Loved it!
You are the man dave.
hey dave!
i love that you show us the meat before you prepare and season it. i'm kind of new at cooking, so i had no idea what a raw pork tenderloin even looked like.
hey Dave
you still the best chef
its a recipe dilicious
kisses from portugal
yum that looks like come good s&s pork!
YUM!! thx Dave...
Very nice, thanks Dave!
vp
man you make look so easy
Man, that looks good!! I tried your fried rice recipe earlier this week with some sesame chicken... MMMMMM mmmmmm MMMMMM!!!!! Good stuff, Dave. Thanks!
Western SC. Thanks for watching!
Dave
Yes it is the upstate. I am from the lowcountry, but I have lived in the upstate since 1998. I live in anderson.
Dave
That looks so good! I've just been watching your videos since yesterday and I'm hooked! I'm definitely going to try this one out! Do you think this would work with prawns or chicken?
The cornstarch is important for the desired consistancy and it also helps the suace to stick to the chicken. If you use a dry batter or a buttermilk batter it will not have the right texture and will change your sauce.
Thanks.
Dave
My wife works at the Mandarin Express she brings some of that home from time to time.
great cooking ;p
Dave, you the the shzzz. You do real food for real people. I'm gonna try sweet and sour pork today. Can you do the exact same thing with chicken?
dang that looks goood! (drool)
Glad to see you doing your thing Dave!
This dish looks delicious. I like your cooking style. Best wishes.
-EO
dave i randomly found ur video looks good im gona try it.lota cooking videos arent very good on utube.keep up the good wrk bud!
I already have one here on youtube. It is part of the cast iron collection video. Cast iron the Seasoning!
THanks,
Dave
Dave loooks good! Don't worry about the hair, loooks good. Keep on cookin and fishin....lol
I love pork tenderloin. Pretty pricy though. Nice job!
OOPS? Thanks for letting me know. It is up to you, if you do not like ginger, you can omit it.
Thanks,
Dave
you should open a takeaway you will make a hole load money with recipes like this, ill buy that :)
looks wunnnnerfulll!
take care of your burn.
-carylanne
Hi Dave, I am a total newb when it comes to cooking, so it's nice to see food being cooked at a comprehensible level for me. Just one question: how did you make the fried rice, or can you get it already made & boxed at the store?
Wow Dave looks great! I need to try that one. Working too much lately and have not had time to cook much. I did cook a big ham the other day and have the ham bone in the frige & thought about making some black eyed peas though. Too much working..... Sigh
Good job dave! Can you cook Bourbon chicken like they make at some of the malls?
It would be ggod with chicken, but I do not know about shrimp?
THanks,
Dave
if you get time you should do a video on care and upkeep on a dutch oven
15 Degrees outside, thanks for warming up my insides......Applause, Applause.
Yes, it is the previous video! Check it out!
THanks,
Dave
Dave ma man! :) Dude I miss your videos so much. PLEASE start making them again, hope all is well brother
Nice stuff again Dave. Thanks much!
Now, not being a 'knife guru' I'm wondering if the loin could be sliced along the grain first before cubing just to save time. OK, I know it's not pro-chef stuff here, but curious.
BTW, I was in the country areas in Australia recently and noticed that most Chinese takeaways there used a little pineapple in most of their dishes. Sorta strange I thought...
Dave wow xxx
You could use lemon or lime or more vinegar, anything that gives it a tart flavor.
Dave
Sure Eva, its cooking! It will be fine without garlic.
Thanks,
Dave
Hey Carylanne! How are you doing!
THanks,
Dave
Ahhhhhllll Riiiiiight! :D
we had a cooking competion in our school and i made sweet and sour pork and i got in 2nd prize even thow the rice was plane
Nevermind, I saw your fried rice video :)
So basically I just cook the white rice, wait 'til it cools all the way down to room temperature, pack it in a container & store it in the fridge for 3 days, then I'm good to go for this recipe right? ....thanks for the clarification.
Hey Dave, is there any chance i can take the cornstarch out ?
Is that considered upstate? Im from GA but live in upstate SC now
Yeah, I know.....did you vote on the hair cut in the fried rice video?
Dave
Hells to the ya!
What kind of flour did you use
lol, thats the same with most chinese dishes that are served in america. This is because the stuff you eat at chinese resturants is chinese-american food! TRUE chinese food is almost nothng like the stuff you eat here. its still good, but vastly different.
hahaha
Dave do the Mulet hair style .. and get more rest
looks like the oil isnt hot enough.
Aw, you burnt your hand? :'(