How Good is Banquet;s Mega Meat Lover’s Deep Dish? – What Are We Eating? – The Wolfe Pit




#potpie #frozenfood #deepdish

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“Broken Reality” Kevin MacLeod (incompetech.com)
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47 replies
  1. jbsmith966
    jbsmith966 says:

    marinara'd out. I pass up anything when I see the word marinara most of the time these days. But that pot pie did look good , just might try one if I spot one in the freezer aisle.

    Reply
  2. TnT FoX
    TnT FoX says:

    Just saw Hungryman has some new 'Double meat bowls' All I can say is… Dear god, Microwaved Grits…
    Angus Meatloaf & Grits, Boneless Fried Chicken with mac&cheese, and Chicken Bacon Ranch.
    God help you, the only one I might tolerate is boneless fried chicken and mac… because it will have no flavor and I don't want to know the flavors the other two have.

    Reply
  3. Frank Gyomory Jr
    Frank Gyomory Jr says:

    Always enjoy your tests of these different foods, but I'd really like it if you tested some low-carbs meals like Nestle Life Cuisine low carb bowls. I've tried the spicy sausage and riced cauliflower bowl and it was good.

    Reply
  4. Steve Logan
    Steve Logan says:

    And folks say if you ever see a hotdog made at the processing plant, you'll never eat one, lol, they obviously have not seen this video, lol, i eat hotdogs or as we call them here in Kentucky " tube steaks" , but i'd eat one everyday over this mess. good work Larry

    Reply
  5. Peg Wilson
    Peg Wilson says:

    I was watching HellthyJunkFood from when they moved from NY to Fl. and you popped up in thier video. I told my husband that I followed your channel. He saw you and said to ask you if you know William H Blount.

    Reply
  6. CyberCyborg 20XX
    CyberCyborg 20XX says:

    Pro tip: sugar doesn't neutralize the acidity, only adds sugar to help balance out the acidity which isn't the best thing to do with tomato sauce. Use a pinch of baking soda to actually neutralize some of the acid instead. This will bring out the natural sweetness of the tomato. Be careful though, don't overdo it. Neutralizing too much acid will kill the sauce very quickly. Just a tiny pinch will neutralize a lot of the acid. Use less than you think.

    Reply

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