THE BIRRIA CHILE RELLENO CRUNCHWRAP | SAM THE COOKING GUY


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20 replies
  1. Marco Fitzgerald
    Marco Fitzgerald says:

    You are good at a lot of things that you cook. But call the thing by they actually name, it’s totally fine if you don’t know some things but al least try to learn more about the ingredients you’re using before filling your videos. The poblano pepper is sometimes incorrectly called "pasilla ", particularly in the United States, but they are distinct from true poblano peppers

    Reply
  2. James Barnett
    James Barnett says:

    hey can you post this recipe, pretty please with sugar on top? On your website between the Peruvian Chicken and your just released "Beef 101 – 8 cuts 8 ways" you've got a cabbage and tomato soup recipe, but not this one!

    Reply
  3. Robert Kobylański
    Robert Kobylański says:

    Hi Sam. Damn youre gooood food comentator. I'd love the flat round plate you use for fryin. If you sell this shit, please do me a favour and link it. BTW. I am addicted to your movies on Friday afternoons. After adjusting my behavioural response with liquid or smoke I tend to repeet your work same evening. So that you know, you Old Sport you pass a lot of flavour to Europe as well. Chase you better pass this to the "Old Man" ;)))

    Reply

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