Ken Johnson Channel

If you have never heard of "fire crackers," then you are in for a treat! No, we are not talking about firecrackers (as in explosive fireworks) but rather saltine crackers flavored with crushed peppers and seasonings. They're nothing short of addictive! #cooking #cookingvideo #easyrecipe #recipe Part of the reason why Ken did this recipe is to go with a gift a viewer sent him. If you would like to help the channel, please consider purchasing an item from the channel's Amazon wish list at: https://www.amazon.com/hz/wishlist/ls/1EU43L3KM9AWQ?ref_=wl_share You can also help out the channel by becoming a Patreon member at: https://www.patreon.com/KenJohnsonYouTubeChannel Thanks for watching! Please remember to like, share, comment, and subscribe. It really helps the channel! KEN'S FIRE CRACKERS 1 lb. Saltine Crackers 2 tbsp. or 1/4 c. Toasted Sesame Seed Oil 2 tbsp. or 1/4 c. or 1 pkt. Dry Ranch Dressing Powder 2 - 4 tbsp. Crushed Red Pepper Flakes 1/2 tsp. Granulated Garlic 3/4 c. Extra Virgin Olive Oil 1 tbsp. Tajin (Optional) For this recipe, Ken suggests you use a good quality saltine cracker that doesn't break easily. He used @WalmartCorporate #GreatValue brand crackers and they broke too easily. Consider @Nabisco or another proven name brand. In either a large sealable container, or a 2-gallon zip-top bag, mix together the oils, ranch dressing powder, pepper flakes, granulated garlic, and optional Tajin. A packet of ranch dressing powder is approximately 2 tablespoons by volume. Place in the crackers, close the container/bag, and gently shake to cover. Every 5 to 10 minutes gently shake to make sure the crackers are fully covered. The crackers are ready in 20 minutes but are best after waiting an hour. For this video, Ken used extra pepper and did not use Tajin. He suggests using less pepper, and not adding Tajin, for your first batch and then adding pepper and Tajin as you dial in the crackers to your own personal tastes. These go great with seafood and hearty soups and stews.

A while back, a viewer asked Ken if he'd do a #frenchonionsoup #cooking video. Well, this is it! In this video, Ken shows you how to make French onion soup his way. It takes cues from #NewOrleans style cuisine with Ken's own touches here and there. Jokingly, he called it #FloridaMan French Onion Soup. If this video gets 1,000 likes Ken has said he'll do an Oysters Absinthe Dome recipe. So, be sure to give this video a "like" if you want to see that! Thank you for watching. Please like, share, comment, and subscribe. It really helps the channel. KEN'S FRENCH ONION SOUP 3 lbs. Onions (Peeled, Halved, and Thinly Sliced) 1/4 c. Fat (Butter, Olive Oil, Chicken Fat, Duck Fat, or Goose Fat Preferred) 2 c. Dry White Wine 1 - 3 tbsp. #Absinthe 6 c. Chicken or Beef Stock 1 Bay Leaf 1 - 1 1/2 tsp. Herbes de Provence 1 - 1 1/2 tsp. @McCormickVideos Peppercorn Medley Grinder 1 - 1 1/2 tsp. Sea Salt 1 tsp. MSG (Optional) 1/2 - 2 tbsp. Cornstarch or Flour (Optional) 2 tbsp. Cold Butter, Thinly Sliced Bread for Croutons, As Desired Gouda or Swiss Cheese, As Desired In a heavy pot, cook the onions down in the fat. For this recipe, Ken used yellow, or Spanish, onions as they are traditional. However, red onions will have more depth of flavor. Ken notes you can mix the onions with the oil and cook them in the microwave to speed up the process. (Note: If you wish to caramelize the onions in the microwave, add a pinch of baking soda and stir every five minutes until the doneness you desire). When cooking the onions on a stove top, you will need to constantly stir them so they will not burn. The onion will be done when they are a chestnut color. If you like a thicker soup, you can add up to 2 tablespoons of flour to the onions right before they brown. Add in the wine to deglaze the pan. When brought back to a boil, add in the absinthe (if using sambuca or other anise-forward spirit, Ken recommends adding in 2 - 3 tablespoons of dry vermouth or 1 tablespoon of bitters) along with two cups of broth (Ken prefers chicken so as to not overwhelm the onion flavor), the bay leaf, the herbes de Provence, pepper, and salt. After about 5 to 7 minutes, add in another two cups of stock. Let this cook for another 5 to 7 minutes before adding in the last addition of the stock with the optional MSG. If you did not add flour into the soup beforehand, and you want the soup to be thicker, you can make a slurry using cornstarch and water. Be sure to slowly add the slurry as it thickens fast. If not thickening with flour or cornstarch, Ken used cold butter at the end to thicken his soup in the traditional French style of cooking. For this recipe, Ken did not bake the soup in an oven safe container. Instead, he made croutons with sourdough, placed gouda cheese over the soup, placed croutons on top of the cheese raft, topped with more cheese, and then torched the cheese on top before serving. This did can totally be made in a microwave; however it may lack the depth of flavor this stovetop version has.

If you are a regular viewer of the channel, you will know that Ken is used to farm life. Not only has he raised livestock in the past, but his in-laws have a farm where they raise sheep, chickens, etc. In fact, in many of his cooking videos, Ken will often talk about he eggs he uses coming from his in-laws' farm. Recently, Ken and his wife were gifted some older eggs. As Ken tells it, he told his wife, "Not many people probably know how to test an egg for freshness." To that, his wife replied, "Then make a video about it!" So, that is what this video is all about! While there are many ways to check the freshness of an egg, the easiest may be the water test. Naturally, most home tests for freshness rarely actually tell if an egg is "bad" or not. Instead, they usually can only tell if the egg is older or not. As Ken notes, even a "not fresh" egg is most likely still edible. The French used to be fond of old eggs for various culinary applications. Still, in our culture, we embrace a "fresh is best" approach whether it is or isn't. This is quite possibly due to the fact our automated approaches to feeding the masses often means meats, dairy, eggs, and produce are infected with diseases private farms may not deal with. Moreover, our government makes mandatory guidelines for food producers which may or may not serve the public any benefit. For example, the "best by" date is an USDA mandate where egg manufacturers must put an arbitrary date on the egg carton that is approximately 30 days after the egg was processed. It says nothing as to whether the egg is "bad" or not and it surely says nothing about the bacteria and diseases the egg may carry. Either way, whether you are new to raising chickens and eating farm fresh eggs, or if you just happen to have some old eggs that are a little "iffy;" be sure to watch this video so you can learn how to tell if an egg is fresh or not.

Nothing is quite as good as #homemade #bread. Probably the oldest known form of bread is #sourdough bread. In this video, Ken shows how he makes sourdough bread. For Ken's #sourdoughstarter, he used a combination of whole milk with all-purpose flour. As he notes, this starter was originally made back around 2018. To make it, Ken mixed sour cream (with active bacterial cultures) with flour and left it in a container on a heating pad. According to Ken, since sourdough is a combination of yeast and bacteria, adding the milk into your starter gives you a better result. Thank you for watching! Please like, share, comment, and subscribe. It really helps the channel. Ken's Sourdough Bread: 1/2 c. Sourdough Starter 1 1/2 c. Whole Milk 1 TBSP Cooking Oil 2 3/4 to 3 c. Unbleached Enriched Bread Flour 1 TSP Sea Salt (NOTE: For best results, consider using a quality stand mixer with a dough hook attachment when mixing). Mix the sourdough starter with milk, cooking oil, salt, and 2 1/4 cups of flour. You'll want to mix for several minutes until the dough has the consistency of wet concrete that's setting up and you can feel a resistance where the protein structures are forming. Place plastic over the bowl and allow to sit in a dark, warm location until the dough is about doubled in size. Add another half cup of flour to the dough and knead for a minimum of fifteen minutes. Because this is a high hydration dough, it will not make a pane-like effect usually. When properly kneaded, the dough will form a ball but start to sag when laid down, and it will pull away from the hands or utensils with minimal effort. Line a Dutch oven with partchment paper, form the dough into a ball, dust the dough ball with about 1/8 of flour, and place the dough ball into the Dutch oven. For a higher loaf, use a Dutch Oven less than seven quarts in size. Lid the Dutch oven, place it in a warm location, and wait until the dough doubles in size. Lightly punch down the dough, using a picking and poking motion with one's fingers, to give the bread's crumb a more artisenal look. Relid the Dutch oven and let it double again in size. Preheat an oven to 450°F. Using either a bread lame, razor blade, or serrated knive; cut a vent line about a quarter of an inch in depth across the top of the loaf. Make sure to cut at an angle. Place the lidded pot into the oven and bake for 20 minutes. When done, remove the lid, place back in the oven, reduce the head to 400°F, and bake another 15 minutes. Remove the bread from the Dutch oven onto a plate, or preferreably a cooling rack, and allow to cool completely before slicing.

If you have followed the channel for any length of time, you know that Ken was in a car wreck back in 2019. The wreck caused him to have vision issues to where he now needs to use bifocals when fishing. The problem is, quality #prescription #polarized #fishing #sunglasses easily run upwards of $300 when you see purchase them from an #eyedoctor. Having ordered online glasses before, Ken found relatively few companies selling polarized fishing sunglasses. So, he chose to purchase through #OpticalFactor and get a #Yehuda frame. This video is a #review of the Optical Factor Yehuda Multicam prescription polarized sports sunglasses. Thank you for watching! Please like, comment, share, and subscribe!

#Florida is not known for its #crappiefishing opportunities. In fact, Ken will be 47 in a few days and has never caught a #crappie while #fishing. That's how rare they are in this state! So, when a local state lake, known for its #speckledperch, was being drawn down for weed control; Ken decided to grab his @PelicanSportVideos Catch Classic 100 #kayak and go #kayakfishing with his good friend, and #Christian #tiktoker, Josh Zajac. Armed with an #oldtown Predator PDL 14 ft kayak, Josh and Ken braved howling winds and unusually cold temperatures to fight weeds in hunt of the rate and elusive Florida crappie. Tag along as Ken shares some of their misadventures while he tries to catch his first-ever crappie. Later, watch as Ken does a traditional Northwest Florida #fishfry meal. Speaking of crappie, in Florida they are called speckled perch. In the Northeast, many people refer to them as #calicobass. Elsewhere, they are called #oswego #bass or #strawberrybass. If you are a fan of @PelicanBoneOutdoors or @OutsidetheLevees you might hear them called #sacalait. What do you call crappie? Moreover, what is your favorite way to fish for them? Thank you for watching! Please don't forget to like, comment, share, and subscribe. It really helps the channel. Additionally, if you like this channel, there are ways you can more directly help support us. The first way is to send up a "Super Chat" gift to help defray costs. Another is to become a Patreon member at https://www.patreon.com/KenJohnsonYouTubeChannel. The final way is to consider gifting the channel items we need for production by sending us items off our Amazon Wish List at: https://www.amazon.com/hz/wishlist/ls/1EU43L3KM9AWQ?ref_=wl_share (NOTE: Ken has shown how to make his Northwest Florida dill slaw, French fries, his cheese grits, and even fried fish in other videos. However, he's never done his baked beans recipe on this channel. So, if you wish to get the recipes for the others, they are on our food and beverages YouTube playlist.) KEN'S BAKED BEANS 4 strips thick-sliced bacon or hog jowl, cut into lardons 1 small Spanish onion, diced 1/4 green bell pepper, diced 1 can pork & beans 1/4 c. brown sugar, pressed firmly 1/2 tbsp. dried minced onions 1/2 tbsp yellow mustard 4 tbsp. barbeque sauce black pepper, to taste Fry out the lardons until golden brown. Remove the meat and leave a tablespoon or two of the rendered fat in the pot and sautee the onions. When translucent, add in the peppers and sauté until tender. Then toss in the pork and beans, brown sugar, minced onions, mustard, barbeque sauce, and black pepper. Cook for about three minutes until nice and bubbly. Pour into a small casserole dish (either 8x8 inch or 9x9 inch will work) and place into a preheated 375*F oven for 25 minutes.

In this video, Ken orders a Vivitar 924 EIS 4K Ultra HD Action Camera from Amazon as a candidate for a #broll #actioncamera. It was released to the public in September of 2023 as the latest addition to the Vivitar 900 series of action cameras. The 922 had deficiencies to it which were addressed with the 923. Like the 922, the 923 had video quality issues that required editing to fix in post-production. While Ken has never used the 922, he recently did an unboxing video of the 923. You can see that video here: https://youtu.be/rniZUbIxV_Y If you have never heard of Vivitar, it is a very old camera optics brand that is now owned by Sakar International. Ken ordered this #budgetactioncamera from #amazon as a new and unopened 924 Model. Well, you'll see what happens next. Remember, this is an #unboxing and #trying video only. This is not a #review video. If you like this channel, there are ways you can help support us (besides watching, liking, commenting, and sharing this video with others). The first way is to send up a "Super Chat" gift to help defray costs. Another is to become a Patreon member at https://www.patreon.com/KenJohnsonYouTubeChannel . The final way is to consider gifting the channel items we need for production by sending us items off our Amazon Wish List at: https://www.amazon.com/hz/wishlist/ls/1EU43L3KM9AWQ?ref_=wl_share Thank you for watching! Please like, comment, subscribe, and share this video with your friends. It really helps the channel! 0:00:00-0:01:50 Intro 0:01:51-0:19:39 Unboxing 0:19:40-0:37:18 Uh Oh! 0:37:19-0:41:59 Unboxing Round 2 0:42:00-0:55:03 Field Testing 0:55:04-0:57:57 Edited Comparisons 0:57:58-1:06:18 Final Thoughts & Outro ... https://www.youtube.com/watch?v=7dQkyMBmm-g

Who doesn't love #pie!?! In this video, Ken does what he calls his "camp pie." He calls the pie this because it was commonly made at the hunting camp. This is a #fruit, #pecan, and #creamcheese #pierecipe. In this video, he just happened to use #blueberry pie filling. However, you can use #strawberries, #cherries, or whatever fruit you like. If you have a nut allergy, you can easily substitute the pecans with buttered #pretzel pieces. KEN'S CAMP PIE 9" Frozen Premade Deep Dish Pie Crust 6 oz. (170 g.) Pecan Halves, Chopped (5-8 Halves Reserved) 8 oz. (226 g.) Cream Cheese, Room Temperature 1 c. (130 g.) Confectioners Powdered Sugar 21 oz. (595 g.) Fruit Pie Filling (1 Dollop Reserved) 16 oz. (453 g.) Whipped Topping (As Needed) Preheat your oven to 405°F (207°C). If your oven cooks cooler or hotter, adjust accordingly. Let pie crust defrost for 10-15 minutes. Dock the pie crust using a fork along the bottom and sides. Chop the pecans into pieces, fill the pie crust with the pecans, level, and place in the oven to bake for 15 minutes. (NOTE: If you are trying to save money, or worried about nut allergies, you can substitute the pecans with about 1 1/2 cups of busted snack pretzel pieces coated with 3-4 tablespoons of salted butter.) While the pecans (or pretzel pieces) are baking, mix the cream cheese and confectioners sugar together in a bowl. When the pie shell is baked, take a look. Ken usually likes to put the shell and nuts under a broiler for a few seconds to get a nice golden brown. When done, quickly remove the hot pie shell onto a cooling surface and place dollops of the cream cheese mixture on top. Lightly, and quickly level out the cream cheese mixture. Place dollops of the fruit pie filling over the cream cheese filling and level out. Lastly, using a large knife or spatula, place dollops of whipped topping along the sides and level out across the top. Decorate with reserved nuts and topping (or fresh fruit). Place in a covered container and let sit in a refrigerator for a minimum of two hours (overnight is preferred). Blueberry and strawberry or cherry pies make a perfect #independenceday #dessert combo to bring to any #party. As Ken says, "If you make this, you're going to be popular!" #cooking #southerncooking #dessert #recipes Thank you for watching. Please remember to like, share, and subscribe! If you make this pie, please let us know how you liked it! 0:00-2:09 Intro 2:10-11:00 Assembly of Pie 11:01-14:05 Tasting & Cost Breakdown 14:06-15:07 Outro ... https://www.youtube.com/watch?v=m8OtOXhsHFE

In this video, Ken samples a #hachiya #persimmon as he explains its significance with the post #CivilWar rebuilding of the #NewSouth. Thank you for watching. Please like, share, and subscribe. It really helps this channel. ... https://www.youtube.com/watch?v=z9qXULDqkLk

For a while, Ken has been trying to set up an additional #budgetcamera for special angles, extra footage, etc. for his #fishing and #hunting #videos. During #AmazonPrimeDay, Ken saw a deal for a #HAFGYKIO #actioncamera . . . which he ordered. In his deep sea fishing video, Ken explained how his wife also bought him a #goprohero10 as a surprise! If this HAFGYKIO camera works, it'll be the perfect addition for Ken to use in his #outdoor filming. However, before that, the camera must be put through its paces as it is tested out. In this video, we will see Ken test out, and do a #productreview of, this #videocamera. Immediately, the box said it was an #IP68. When Ken opened the box, it said #Viran. What other oddities will Ken's #review reveal? Is it comparable to the #akaso and #gopro? You'll have to watch to find out! Thank you for watching! Please give this video a "like" if you found it helpful. Please comment down below if you have purchased and used this camera. What was your experience? Please share with any #contentcreator friends you might have who are looking for a budget action camera. And, if you haven't already, please consider subscribing . . . it's FREE!

In this video, Ken orders a @vivitarofficial EIS 4K Ultra HD Action Camera (model 923KIT-BLK) from @eBay as a candidate for a #broll #actioncamera. If you have never heard of Vivitar, it is a very old camera optics brand that is now owned by Sakar International. Ken ordered this #budgetactioncamera from#ebay as new and unopened. Well, you'll see what happens next. Remember, this is an #unboxing and #trying video only. This is not a #review video. If you like this channel, there are ways you can help support us. The first way is to send up a "Super Chat" gift to help defray costs. Another is to become a Patreon member at https://www.patreon.com/KenJohnsonYouTubeChannel. The final way is to consider gifting the channel items we need for production by sending us items off our Amazon Wish List at: https://www.amazon.com/hz/wishlist/ls/1EU43L3KM9AWQ?ref_=wl_share

In this #video, Ken goes on a #saltwater #fishing trip with his good friend, and fellow #youtuber, Ricky Wallace of @wallaceknifeworkshomesteadfish. Specifically, they were going out to target #sheepshead with the hopes of maybe tying into a #redfish or #blackdrum. Ken urges you to watch the Wallace Knifeworks video of this trip at: https://youtu.be/pikrxZPWHAI The majority of the fishing video content was captured on the EK7000 camera from @akasoofficial. Audio was enhanced post-production using editing software. If you like the video please like, share, and subscribe. It really helps out the channel! #saltwaterfishing #smallyoutuber #bluecollarlife #saltlife #Pensacola #Florida #goodfriends ... https://www.youtube.com/watch?v=CcrtoTJoQm0

Well, Ken is on "restriction!" His wife has laid down the law after a #nightfishing mishap setting bush hooks for #catfish. Watch this #fishingvideo to find out what happened while #riverfishing, why his wife will never let Ken go out night #fishing again, and what really happened. Truly, this fiasco could have ended tragically. Naturally, there will be a #catchandcook afterwards where Ken does a traditional Northwest #Florida #friedfish supper with #coleslaw, #cheesegrits, and #hushpuppies with #jaleno #peppers and #onions for his wife. Along the way, Ken also has some neat things to show from a #grebe to strange items catfish eat. Thank you for watching! Please like, share, and subscribe. We're trying to reach 10k #subscribers by the end of 2024. 00:00-00:29 Intro 00:30-07:36 Setting Lines 7:37-11:33 Disaster Strikes 11:34-15:45 Pulling Lines 15:46-18:02 Aftermath Inspection 18:03-23:34 Processing Fish 23:35-27:35 Cooking 27:36-29:16 Outro ... https://www.youtube.com/watch?v=SS0i-vWyXaY

In this video, Ken does a little #recipe #experiment by creating an Americanized #turkey #mole. Aside from being the national dish of Mexico, #turkeymole is rich and historic. A true mole uses #chocolate, #spices, #fruit, #peppers, and more to create a complex sauce. There are literally hundreds of moles with some having roots back to pre-Columbian indigenous cultures. Ken's take on a mole is to use premade items to capture those iconic flavor profiles without having to roast and cook for hours or even days like some recipes call for. This is indeed not a traditional recipe. However, it is great for any type of wild game or leftover meats. Moreover, it should be modified into festive hors d'oeuvres for #cincodemayo, #christmas, or a #newyearseve party. PICO DE GALLO 6 Roma Tomatoes, Diced 1/2 lg. Spanish (Yellow) Onion, Diced 1 Poblano or Green Bell Pepper, Diced 2 Jalapeno Pepper (Optional), Diced 2 Limes, Zested and Juiced 2 bunches Cilantro, Destemmed and Chopped Sea Salt, to taste Tajin, to taste Mix all ingredients together, cover with plastic wrap, and store in the refrigerator a minimum of an hour before serving. (NOTE: For this recipe, Ken now recommends all of the diced and chopped ingredients now be finely minced into a fine relish). FESTIVE MOLE BITES 1 tbsp. Toasted Sesame Oil 1/2 tsp. (plus 1 tsp. later) Ground Cumin 1/4 tsp. Allspice 1/2 tsp. (plus 1 tsp. later) Apple Pie Spice 1/2 tsp. @McCormickVideos Peppercorn Medley Grinder 1/2 tsp. Granulated Garlic 10 oz. (283 g) can Red Enchilada Sauce 10 oz. (283 g) can Green Enchilada Sauce 1/2 c. Peanut Butter, Creamy 3.17 oz. (90 g) Dark Chocolate 1/2 gallon bag Smoked Turkey or Other Smoked Meat, Pulled and Shredded 1 tbsp Peach Preserves 1/2 tbsp. Dried Oregano 1 tsp. Chili Powder Yellow Corn Tortillas, As Needed Neutral Cooking Oil, As Needed Shredded Marble Jack Cheese, As Needed Water, As Needed Sour Cream or Mexican Creme, As Needed Preheat the oven to 425°F (218°C). In a large skillet, set to medium-high heat, add the sesame oil with the cumin, apple pie spice, allspice, garlic, and peppercorn medley. Pour in the enchilada sauce. Fill the cans about 1/4 full, swirl to get ingredients out of can, and pour the water into the skillet. When up to a boil, add the peanut butter. Incorporate well and add the chocolate. Once the chocolate is incorporated into the sauce, add the meat, preserves, oregano chili powder, and the second addition of the cumin and apple pie spice. Mix well and then start to brown, stirring constantly until the meat is dry and has good caramelization (about 10-15 minutes). Turn off heat. In the video Ken used street taco tortillas with regular muffin tin. He now suggests you use a tin for mini muffin mignons. He also suggests you use large yellow corn tortillas and cut them into squares that are about 1/4 inch (6 1/3 mm) larger across than the mignon indention. Using only a drop or two of oil, oil front and back the first square and place on a paper plate. Oi the top of each additional square and place it on top of the preceding square until you have stacks of oiled tortillas. Place the paper plate in a zip top back, with the zipper open, into a microwave on high heat for approximately a minute. Lay the soft tortillas over the mignon indentions, use a wooden spoon handle to press them into the receptacles, fill 1/3 full with the meat, and place in the oven for 20 minutes. Top the bites with cheese and bake another 5-7 minutes until the cheese is just melted. Remove from heat and let sit a few minutes before topping with the pico de gallo relish and using a squirt bottle to top off with either sour cream or Mexican creme. Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ 00:00-00:25 Intro 00:26-04:21 Pico de Gallo 04:22-10:34 Making the Mole 10:35-12:51 Preparing the Corn Tortillas 12:52-14:27 Cooking & Assembly 14:28-20:13 Tasting & Thoughts for Improvement 20:14-22:18 Outro

Lately, Northwest #Florida has been hit with a bout of #cold weather dipping well below #freezing. So, Ken decided to do a #Southern #chowder by raiding his freezer. Are you ready for some Southern chowder for a cold winter night's supper?7 Thank you for watching! Please like, share, comment, and subscribe. It really helps the channel. KEN'S SOUTHERN CHOWDER 1 lb. (454 g) #Hog #jowls or Thick Cut #Bacon, Cut Into Lardons 6-8 ears of Corn, Kernels Cut Off Cob and Cob Scraped 2 lg. Potatoes, Peeled and Diced 24 oz. (680 g) Frozen Seasoning Blend #Cayenne Pepper Powder, to Taste 1 TBSP Onion Powder 1 TBSP Garlic Powder 1 TBSP @McCormickVideos Peppercorn Medley Grinder 2 TBSP Lawry's Seasoned Salt 32 oz. (907 g) Chicken Broth 1 pt. (473 ml) Heavy Whipping Cream 1/2 c. Corn Starch 1 TBSP Dry Ranch Dressing Powder 1/2 TSP Cajun Seasoning Water, As Needed On medium heat, in a large pot, render out the lardons of pork until brown and crispy. Remove the meat from the oil, raise the temperature to high, and fry out the frozen seasoning blend. When onions are translucent, lower the heat back to medium and add the corn and potatoes. Add in the cayenne, onion powder, garlic powder, black pepper, and seasoned salt. Stir and cook for about 5 minutes. Raise the temperature back up to high and add in the chicken broth. Stir well, lid, and cook for 10 minutes. Lower the temperature to medium heat and cook another 10 minutes, stirring occasionally. Mix together the cream, cornstarch, ranch dressing powder, and cajun seasoning in a bowl; making sure there are no lumps. When the potatoes are cooked through in the chowder, pour in the cornstarch and cream slurry into the chowder and stir vigorously until the chowder is bubbling and thick. Add water as needed to get the viscosity you desire. Adjust for seasoning if necessary. Serve hot. #cooking #cookingvideo #southerncooking #easyrecipe #comfortfood

Recently, Ken went shopping and found a can of #RoseBrand #canned #pork #brains. Since he hasn't seen this in the stores for almost 40 years, he decided to do a #fried brains and #eggs #cooking #video. If you love cooking with #offal, you will definitely need to watch this video. Thanks for watching!

In this video, Ken takes a look at a tool he's been using now for the past few months. It is the @greenworkstools 40 volt, 2 amp hour, 11 feet long pole saw. Is this #batterypowered #polesaw junk? We'll find out as he does an #honestreview. If you like this, and our other videos, please consider becoming a #Patreon member of the channel at: https://www.patreon.com/KenJohnsonYouTubeChannel Thank you for watching! Please like, comment, share, and subscribe. It really helps the channel. #review #reviews #powertools #greenworks #oregon 00:00-00:28 Introduction 00:29-05:10 Overview 05:11-07:23 Demonstration 07:24-10:06 Usage Montage & Wrap-Up 10:07-12:46 Final Review