Cooking fresh and tasty dishes, with helpful tips and tricks, so anyone can cook with ease! Meals large and small, no dish is too much for this kitchen, this should be a lot of fun!
I hope you enjoy my channel, please subscribe and share with a friend if you learned something or were simply entertained by my videos! :) Thank you so much for stopping by! ROCK ON!! From the Guitar Slinger's Kitchen! ON TO THE NEXT MEAL!
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Perfect. Thank you for sharing this. 👀 ‼️
The base and stem feels like tendons, it's wonderful to chew, within reason of course then it gets too rubbery and woody.
Do you cut off the spore structure or do you fry them too ?
What would be the effect of using dry white wine instead of chicken broth? I like doing this with morels but have never tried it with Dryad's Saddle.
Thank you very much for this video. My wife and I just had this. We are very fortunate to have been able to get ramps and pheasant back mushrooms here on our farm. Excellent instructions all the way through. Highly recommended this recipe. It left us wanting more.
Found my 1st Dryad's Saddles 2 weeks ago by accident. Was checking a paw paw patch by the river
Just a quick FYI: only gather 1/10 of each clump of ramps, it takes 10 years for them to grow back. Also, never, ever cut the bulbs. It gives the next plants a fighting chance. Great video thank you for the recipe. There's nothing quite like a woodsy foraged meal.
Bulbs are the best part. I transplant to more secluded areas every time I harvest.
Nice!!
Just got my woodobo thanks,Graham whiteley u.k
Awesome!!
I harvested my first pheasant back today. On a box elder stump. I'm probably going to try more. I've had them for years and just never knew what they were.
+Andy Stampfli You are very fortunate! Always leave a few to spread spores for next year! Thanks a million for watching?
Can you not dehydrate the tougher parts and then powder it? Can you just powder the woody parts?
+DivaBClub I’ve never dried any, that sounds like that would be a good way to use up the parts you can’t eat in soups and stews :) Thanks for the great idea, and thanks for watching!!
Ok so I need all the ingredients below thank you
+Emprisse Major Thanks for watching; All of the ingredients are in the video in text. There are only about 5 ingredients. It’s one of those dishes that you can easily make your own. After you steep the peppers, you can season it any way you prefer… I don’t make it the same way twice… Eat well and be well :)
This looks delicious!
+Living Word Bible Ministries It’s definitely awesome 👏 Thanks for watching!
Just the recipe we were looking for, how do your prep for long-term storage? Typical canning process? Oh, the music is great and just so appropriate. Love It!
+Jerry Lee Davidson Hey Jerry! Thanks for watching and listening! I spent a lot of time putting that song together… :) I just freeze this stuff in wide mouth pint jars…last for months…I haven’t canned it, but I don’t see any reason why you couldn’t. Probably want to process it for 30-40 minutes. Rock on! 🤘🏻
Looks Great!
+Keith80027 Thank Keith, I love this stuff!! Thanks for watching! 😎
That’s looks so delicious !
+PROY It was! Thanks a million for watching, and taking a moment to leave a comment! Rock on 🤘🏻😎
I just found a few of these while morel hunting in Wisconsin! I'm still skeptical of eating other mushrooms I find because of how many poisonous look-alikes there are, you have any tips on making sure you have the right pheasantback? I just picked one
+Seeds of the Wayside Always study the bottom of a mushroom as much as the top, as well as stems, these ate polypore mushrooms, they have no gills, instead it looks like coral kinda. I have never found a look alike for these, but, never eat a mushroom unless you know 100% what it is. Even if you know 100% what it is, only consume a small amount and wait a few hours to a day to see if you have any reactions. These are delicious mushrooms and well worth eating. Remember where you found them, remember what kind of tree they were on, and never pick them all, so they drop spores for next year in the same place. Hope this helps…
I love your way of presenting the nature wonders. Thank you!
+B. B. Thanks B. B. 🤘🏻👊🏻🤙🏻
If these are soaked over night (total 20 hours) in salt water along with morels , are they still okay to use/eat/preserve?
+Tara Weldon When eating wild mushrooms always test a small amount before eating them. Just in case…but for me I don’t preserve, unless it’s in dried form. But, I rarely find enough to preserve. I prefer to eat all my mushrooms within 24 hours of picking. Soaking in salt water is fine, kills and or drowns insects (extra protein though) 😉 Hope this helps…
Is this possible with a pestle and mortar?
+Michael Colbourn Sure can, just a lot more elbow grease! But should work fine :) Rock on 🤘🏻
Love the recipe! Can I use this to make chilli oil?
+Hope and Strength Thanks a million for watching Hope and Strength! I wouldn’t get the oil too hot if you do. Just hot enough to extract the flavors. Sincerely GSK :)
this stuff is amazing
Thank you very much!!! Glad you enjoyed my recipe!!
@@guitarslingerkitchen almost that time of year again!!!! cant wait to use this again.
So glad you enjoy this recipe! Thanks for checking back in!!!
Love rivels....my Grammy made chicken rivel soup on cold winter days
+Eric Monse Yeah, my uncle Bub made this for the family when I was very young, and I always loved making the rivels with him…thanks a million for taking the time to watch my video :)
Ha, cool, this was recommended in my feed! Your making my mouth water.
+The Wooded Beardsman Too cool 😎 Glad ya liked the recipe, it came out pretty good, I got a few meals from that! Keep it Rockin’ bro! Thanks for watching! 🤘🏻
My man!! Good job
+Sandra Haworth Awesome 👏 Thanks for watching!!
That looks amazing. Regards from Canada. 🇨🇦
+Ashleigh Jaima Osborne Thank you Ashleigh! I love this stuff, got a jar in the fridge right now... :) Thanks for watching!!
Can you explain the still image at 2:40 which looks to me, like gelatinous stock in a pot, but at 2:50 you're pouring thin liquid stock into jars. Then around 3:40 there's wobbling stock on a spoon over the stock pot? Thanks
+Tom Murphy Hi Tom; At 2:40 it’s an image of boiling reduced stock ready to pour into jars, it looks solid but it’s not. At 3:40 is the finished product after it’s been refrigerated getting ready to add it to my green gravy recipe in another video. kzread.info/dash/bejne/YpaC17agadHSdaw.html Thanks for the questions 😎
how much chili powder to one lb of meat do you use ?
For a dry rub for barbacoa 1-2 TBS or so. Just add to beef, pork or chicken, and let it sit in fridge overnight. Then add a little more to taste in your barbacoa or ground taco meat. Hope this helps...
How can you get gelatin like that if you only cook for an hour?
+jayjayjigsbys I reduce it down some, however, the collagen is in high amounts in the chicken. Another way to get a richer deeper reduction is to bake the chicken first on a sheet pan at 325° for an hour or so until golden brown, wings and thighs are best with bones cut in half, then transfer to a pot with water and cook that down the same way I did here with all the scrapings from the sheet pan you can get. It will be a much darker color and much more flavorful. I like to keep mine lighter in color so it doesn’t discolor certain sauces, like my Green chili gravy video...please check that out, I make Green chili sauce from this very stock... Thanks for your question :)
i also shared please visit
Thank you 👌
Stellar V You’re welcome, if ya want it hotter, just roast up a few birds eye or Thai peppers...and add those in. I make a separate batch of extra hot for myself! 🥵😎😬
Thanks for this. Aside from his own videos using it of course, there aren't any reviews out there. I just ordered mine.
I’m glad you enjoyed my review, please come back and let me know what you thought, I am curious. 😎 Thanks a million for spending some time to watch my video...ROCK ON!
I love to ad jazz on every moment of my life of course to read and cook jazz is like my salt in the kitchen.
I went and bought the ingredients today to make my own. It smells pretty good, i can't wait to try it out.
Excellent! I have a few of my own spice recipes I like too...I wanted to give theirs a try. They definitely have a good blend...the ratios are very nice. Not so much cumin that if overpowered the rest of the spices. I am getting ready to post a vid of a barbacoa I made with it...it turned out great! Rock on! 🤘🏻let me know how yours turned out...
@@guitarslingerkitchen yeah my ratios are something idk if i got right. I just did a tablespoon of each spice until i had a full spice container to put in my survival bag
I’m sure it will be awesome. It’s a lot of fun making spice mixes; the trick is remembering the recipe when you make a good one by accident, and realize, you didn’t write it down...lmao
So we tried this today... absolutely delicious 🤤 thanks 🙏🏾
Awesome, I am really glad you liked it! 😀 I recently posted another video cooking them with some Wild Leeks/Ramps... kzread.info/dash/bejne/m2eZpcV7aZzOnps.html Thank you for leaving a comment, as well as trying out my recipe. Hopefully you will like this recipe too... Rock on!! 🤘🏻
on the cold grill fire sear part, what and where did you get that "grill"? my wife loved it and would want that as our fire pit...
Thanks for watching and asking about the grill. We used that same style chimnea since like 2004, we have owned 3 of them during that time. I just never installed the chimney unless I was going to make a rocket stove for a tuna steak ;) Last year was our last year for the last one we bought, and we needed to get a new one this year. I looked and looked and looked, and everyone that sold it said it was out of stock, even the manufacturer doesn’t list it (Hampton Bay) it was cast iron and steel. We were buying it at Home Depot for all those years. 3 days ago I was at Home Depot and they have one similar to it, but it’s slightly smaller. Ours was a 21” x 54” if memory serves. A 21” grate fit on my old one with 1” overhang... I ordered and modified this burner this year: Landmann USA 28051 28" Heatwave Outdoor Fireplace www.amazon.com/dp/B071YT91LP/ref=cm_sw_r_cp_api_i_8lX3Eb39G7FBJ - It had no door so I had to bend some steel stock to support the frame so I could leave one panel out for loading wood, we call it the window ;). The grill is not designed to sit at the top, so I modified that too with some 2” bolts with washers so the grill will sit on top. It’s designed for the grill to sit on top of the lower part; the side grate is removable. That was useless to me, I needed the grill on top, so I spent less than 20.00 on 1/8” x 2” steel and a few self tapping screws and 4 2” bolts with nuts and over sized washers to keep the grill in place on top. The panel I removed just sits perfectly in a groove and I made a clip out of 2 leftover brackets from the panel. This is actually working out better than my other one, it’s not cast iron like my old one, so I will have to keep it covered and get the ashes out of it the next day after a fire so it don’t rust out. The pro’s outweigh the cons with the mod I did on it...I can see where if you use steel dowels you could adjust the grill through the side grates. Possibles are endless. I haven’t done that because I was concerned about burning myself reaching in the pit. It’s plenty hot on top to cook anything without burning it, brats with no splits, you can cook bacon and flare ups don’t burn the bacon. Best of luck, and thanks for writing... Sincerely Randy
@@guitarslingerkitchen thank you for your reply..
You’re welcome, ROCK ON! 🤘🏻
Thank u best recipe so far I believe going to try tomorrow with steak
Thanks a lot for checking out my vid, glad you liked the recipe! I must say, it was delish! 😎🤘🏻
How ya been bud?
+JDOGMACK75 Pretty good, hope all is well on your end of the planet! 🤘🏻 What’s shakin’ bro? Gawd, I hate winterizing or getting ready for winter...2 of my least favorite things, I just finished getting my snowblower ready for winter...ugh 🥶 Gassed with Rec fuel, greased, lubed, and fresh oil and gear lube. Ready to rock, now I gotta blow leaves for a few more weeks and try to keep the lawn cleaned up so I don’t have a buttload to do this spring...🤙🏻
Guitar Slinger, would it be beneficial to save the scraped spores and scatter them back in the woods?
Chris Lassaline Not 100# sure, but I would say, I don’t think they would finish making spores, I would think it would dry right up or rot. But, can’t hurt though...never know. 😎🤙🏻
Found one on my tree today.. I remember you did a video so I looked for it.. did you leave facebook bud?
JDOGMACK75 Thanks for looking me back up, I also shot another one recently....the link is in the description and another link at the end of the video. Yeah, I left Facebook almost 2 years ago now....really peaceful these days...lol Who is this? 😉
@@guitarslingerkitchen I dont really want to say my name in here, but I was in a band as well, and I'm the one who gave you the contact with my cousin on the tri tip steak at your local meat market, he is my cousin
Gotcha, yep, I know who you are :) Good to hear from you. Everything is good, as good as it can be I guess...lol Hope all is well on your end bro. Looks like we got out of the music business just in time...we would have lost all our gigs this year which would have sucked had I had the year booked up; which was usually the case. Normally I would have the next year booked by November of the previous year... :/ That unexpected loss would have gone over like a lead balloon 🎈 Anyway...you take care bro, and be sure and check out that other video :) ROCK ON 🤘🏻
Bro I watched ton of bone broth video. Yours the best simple short and clear. Others talk alot like a pro at the end just throw everything inside and done. Lol
kw tan 🤘🏻 ROCK ON!
Thank you!
I’m really glad you found my video helpful! Thanks for watching... 😎 🤘🏻 Rock on!
😆 puts all those other spices I bought for those dishes I only cooked one time to good use. 🌶 🔥
+Raul Olivas Yes indeed! Excellent way to clean the pantry; out with the old and in with the new, and some good chili 🌶 powder as a bonus :) 😁🤙🏻🤘🏻
I just made this & it turned out great!!! Absolutely delicious!!! I followed your recipe exactly.
Awesome! I am so glad you liked it, it’s one of my favorite foods...I make it a few times a year. Thanks so much for stopping by my channel and cooking one of my recipes, it means a lot to me! 😎 ROCK ON!
I love chili🤤🤤🤤
Be sure to doctor if up if you like it hotter by adding some birds eye chili’s or habaneros. If you like cumin, I like to add curry powder in its place...it’s all good :) ROCK ON!
hey if I can suggest something: after pouring meat for first time boil it until white dirt appears - then pour out the water and rinse the meat several times, then pour water again and cook on low heat (!) the water should gently bubble. thanks to this, the broth will be clear and you will not have to use gauze. the beautiful golden color would add half the onions scorched on one side. Great source of collagen are: chicken legs and wings.
Thanks for the comment... This stock is a basic bone broth that is good for just about anything. However, if you want to break it down. It greatly depends on what the stock is for, chinese, Mexican, chicken soup...etc etc. If you are a purist, it matters. Basically you’re describing “consommé”, which is delicious, though takes a few extra steps to do it right. And, even though it’s clear, I still put it through cheese cloth to be sure I got every little particle out. I don’t worry too much about having an absolutely clear broth for Mexican food, which is what I made this particular stock for. If you really like chicken stock, roast the chicken and veggies, or any or bones or meat in the oven first, you get a darker tone to the stock and much more flavor, however, for making Chinese food, like Shoyu, a clearer stock is better...and this stock when warmed up is plenty clear for that as well. If you’re a purest, definitely blanch the bones or meat first, but you never get all the scum out, there is always something to skim...and in a blind taste test, 95% of people wouldn’t be able to tell the difference in Mexican food where the spices take center stage. Shoyu or any clear broth Ramen would be much easier to tell, however, I would not want to waste perfectly good consommé for anything except eating it by itself with a few garlic chives tossed in. Good sources of collagen are in many meats, including, but not limited to, Beef, pork, lamb, chicken, chicken thighs and any “bone marrow” chicken feet, Chicken thighs add more flavor than wings, to my taste buds anyway, I made an entire batch with only chicken wings; there wasn’t much flavor going on, but I had a mountain of cloudy gelatin...lol The best source of collagen is the tip of the chicken wing or any bone marrow, however you don’t get the best overall flavor from overly collagen based stocks. Too much of a good thing isn’t always a good thing. I save my wing tips to add to beef bone stock to give it a boost...though, if you reduce your bone stock enough, the tips aren’t needed. I like to have a little more stock so, I add the wing tips. Reduction of the stock is the best way to concentrate collagen no matter what meat you get it from. There are dozens of ways to approach bone broth, and, they are all good. Today, I chop up my thighs into thirds with a cleaver to extract as much marrow as possible and then I bake it first for a richer color, however, I only do this for Mexican food. Chinese, Cantonese and Vietnamese cooking is much more strict when it come to clear broth. Keep cooking! :) Rock on!
Better source of collagen; backs, necks & feet....if you can find pasture raised chicken feet and not feet from China!
No China feet, where can I find chicken feet not from China? Vietnam or Japan possibly? All the Asian stores I go to have them, but don’t list the source...
Guitar Slinger's Kitchen Your local free-range butcher should have them!
Thank you! I’ll look into it! 😎
Your the 3rd video I've watched about cooking these mushrooms and out of all 3 videos you are the only one that obviously did some research before cooking these... good god it took me 30seconds of reading wikipedia to figure this stuff out, i don't get how these people don't know what you or me or anyone access with the internet doesn't know?
+J When it comes to wild mushrooms, one can’t be too careful. Though, I cook these about a dozen different ways, I still prefer them just fried in butter with a little salt and pepper. These were mostly too big, I like them about the size of a softball or smaller. There are lots of videos on the subject of cooking them, but a lot of people don’t clean them correctly...or at all :/ Mine had no bugs, or I would have soaked in saltwater to clean them a little better... Thanks for the comment... 😎
Dont get any fresher than that
The coffee grinder is what does the trick
abbyboyone Does the job nicely, and its about 20 years old, and still going strong :)
You better not use that grinder for coffee ever again. Trust me, I had some horrible coffee afterwards 🤢
Try this: kzread.info/dash/bejne/oqhmw8Vtpc6pldI.html
👍👍
+Deborah DeBooth Rock on!! 😎🤘🏻