Ritz Cracker Hacks: Ritz Fried Steak Recipe

Kick that garlic right in the nuts. I don't know if I can lift my leg that high, I did it, oh my god I did it, I did that work, oh bomb, heel strike, punk heel strike, home heel strike, so now I'm going to add a little of flour, come on. To save you a bit, I noticed that you have a lot more colors on your plate. I like to use many colors. Yes, I like to eat my colors. Oh thanks. I like to use 50 shades of brown. Well, I noticed you're using Himalayan rose. salt, okay, I love using pink salt and stuff because I'm fancy like that, is there a difference between Himalayan sea salt, no, absolutely, no, Venezuela I would recommend you put it at the end of the monologue, apologize to your own woman, you know she can do whatever she wants without her website on goop, there is a person called like the nutritional medium, yes, he claims that his a dead friend told him that celery juice is a panacea, yes, he wild memory, it's like jello juice, you know about Julie's juice, yeah, it turns Harry Potter into a fish, that's Paulie's juice potion, no, I'm going to add like I don't. steal anything, beef broth, you can add half a cup of milk, the white, yeah, perfect, I actually like equal parts milk and broth.

I also do that with a lot of soups because I want the animal flavor, yes, the chicken jus, but I also want the creaminess of the cow's teeth look how beautiful that is, you know what you can do honey, you can go get the pie crust for you, probably honey, yeah, sorry, I just do. Can you get paid there? Yes, perfect, so what is this? a serrano chili for someone else I found it it's not for you I'm putting it in my powder it's not for you put it in the mayonnaise my mayonnaise bag is a Peppa bag okay, spread it correctly I hate French rolling pins so much that I hate French rolling pins I call them rolling pins of freedom I have it, it's okay if it breaks I just want to feel hurt Nicole when I say I don't like this roller I want you to sympathize with me I want you to say that I too have felt strong feelings about shooting Vince I don't need you to solve my problems Ryan don't bring to ryan on normal wow so you're making a bottom crust on this pop no way it's not out of the question no that's too crazy you've heard of it no one ever listened to us no I think we're just going to fill these cute ones, beautiful, obsessed with supers, look at this with a handle, so you'll go ahead and cut. right there we want a little bit of spill because we want the crust to sit on top of the bowl very beautifully look how it leaves kind of an indentation yeah yeah look that's why I love these bowls so it's okay if you puff pastry crust does this, no big deal, we have two vents, how about we do this all again and then put it in the oven for about 15 minutes at 400 and then take it out and it's really beautiful. or she will kick your butt, this will cool you down, you have nice vibrant colors and flavors, yes mine is mostly butter, red meat and

cracker

s, but I think it's established, I don't think you should put yourself down, I think your The mashed potatoes look delicious, I think your gravy looks delicious and I think your Ritz

cracker

abomination with chicken

fried

steak

is an abomination too, it's an abomination like that, it's a bomb, so normally you would put like the chicken

fried

steak

, maybe all mashed potatoes, but gravy on top. but what I want to do is put you're making a layer cake I'm making a little bit of a layer cake making a little bit like a lava cake a little bit like hidden sauce I'm just going to put a little bit of that in there it's really hot right now, but it will solidify.

Wow, impressive. I'm going to take the chicken fried steak and that's a classic French plating technique and then we'll take it and then we'll just drizzle a lot of sauce on top, oh God, that's the name of your rat, you little green gravy boat. I'm going to squish some cookies on top and put them a little bit more brown on there, wow, for texture, but then, yeah, yeah, for the cookie, can you give me another cookie, yeah. sure, thanks, go ahead and there we go and then, um, the one parsley leaf just on the side of the plate that's not going to survive, I'll put it somewhere, I'll put it somewhere with intention, wow, fancy, we've done it. made to shine.

Wow guys, look at my nice suit, oh see, it looks like the one you guys put on, yeah, it's called magic television, magic television, so I'm going to have some canola oil, oh, if you're doing this, this is it . cool yeah you should see it so what I'm making is a

ritz

gremolata so graeme lot is just a fancy word for savory breadcrumbs so I'm just going to take some canola oil and I'm going to put my biscuits Ritz I'm going to let them fry there. I don't like that you can use different language to describe your dish because mine is like fried steak with biscuits, yeah, it sucks, cheesesteak, Milanese, uh, with rice omelette. now that they're warm and beautiful and typically roasted in a gremolata, you would use breadcrumbs, yes, but I'm using

ritz

, I love that, yes, so I'm going to take some lime, I'm going to zest it and I'm going to put it in there and I'm going to take my clove of garlic and I'm also going to know, did you know that garlic is technically a shrub?

Are you serious? No, I feel like I was going to say something useful. Others tell you. I can peel garlic with the skin. Can I put that serrano in your bag? Oh, now you're coming for the bag of pepper. I was going to say that you can grate the garlic with the skin on because it will just crush the skin and usually get the meat of the garlic. There I took some serrano and cut it and I'm going to mix it. Look at that and then I'm going to sprinkle some on there and wow, that's lovely, I love it. a little touch of color like mine is very colorful there is a lot of brown when you cook with Ritz crackers what more do you expect?

I think we should try these. I think we should eat them. Yes, and I'm going to beat you because mine. I'm going to go in the back of the register and I want to dip my steak in your soup not like that nicole we have your beautiful chorizo ​​ritz pop cake we have my cake a little less beautiful but equally impressive I think it's beautiful I think this is a hearty dish where it ran out of parsley, I sucked up the parsley sauce and threw it away, that's actually what happened to it, I decided I wanted it unadorned, just in its normal natural beauty.

We have to decide who we'll eat first, so go ahead and break this. ritz in half ah reading mine first I'm really excited to eat this I'm also looking for the sauce pocket it's still hot the sauce is still hot and wow happy birthday happy birthday to me you know the internet got my birthday wrong So everyone thinks I'm in Aries and I get so many DMs that are like of course you're amazing I'm like I'm a Taurus you're a Taurus you're a tourist butter baby I think I just ate three ritz the flavor is crackers.

Oh, it's a great moment, but the steak really turns out very well for me mm-hmm it's because we're using like a good quality battered sirloin steak it's a good quality steak well fried chicken the little bit of bacon really adds it the mash potatoes maybe I eat mashed potatoes, who knew josh, this is a revelation, I know I've been saying this all along, but I'm so shocked because I thought it wasn't going to work, it's going to be disgusting, this is phenomenal, it's a crazy, it almost preserves the essence of the ritz because there are very few flavors besides the starchy meat.

I could not agree more with you. I'm really excited to try yours though because you have a little bit of freshness, you have a little bit of spice. of acid in there, yeah, we've got some fun stuff here, it's like I like to go to the center and just pop out atta, which is a satisfying crunch? I was a little hesitant about whether I could use ritz Wow, if you put a little love into it, you get a good crust, it's good, eh, it seemed to me like you broke up a bunch of crackers and then reshaped them with more butter, what a texture cool, you know?

The first thing I get is biscuit no, it's actually the lime zest, the lime zest is very noticeable, whereas this is all ritz all the time and a lot of animal fat, they actually use spices and acid, those little aromatic touches They are very intelligent, the rich cream for many of you. get that little serrano pop and it works with a buttery, uh, buttery granola that's pretty spicy, whereas this is like leaning, turning the wheels in the direction of the skid or just turning the wheels in the opposite direction to the direction of the skid, see That, then, is correct. in some awesome serrano peppers, this is great, but we have to decide which one is the winner and which one deserves to go in the backup box, which one would you rather eat while reading the monologues in your book club, like Ritz suggested, if we put our pass it on, yeah, three, two, a book club, this is a great book club because this is what's elegant, it's a little spicy and you get so much complexity like all the citrus and the air max, and I still love that.

This dish I think your dish is phenomenal, well seasoned, beautiful, but I think this one has something extra, yeah, this one is more for a seasoned housewarming party or family game night. I'm a, I'm a book club or a uh birthday party I'm a backyard babakwa if you think ritz should put this

recipe

on the back of the box tweet at ritz crackers with hashtag unbox

recipe

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