Sal’s on the road again to show a business owner how to use a toaster oven to create an amazing fish lunch for his employees. This episode introduces Luis, a very colorful worker at The Garden Dept. on Long Island, NY.
Video Rating: / 5
Sal’s on the road again to show a business owner how to use a toaster oven to create an amazing fish lunch for his employees. This episode introduces Luis, a very colorful worker at The Garden Dept. on Long Island, NY.
Video Rating: / 5
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I love sal, but im glad i live in maine not anywhere near these fucking people, wtf?
Way to set a stereotype, douchebags.
Give it a drizzle, sal totally douses it with oil.
what kind of toaster oven is that?
more luis
Sal looks like Ray Romano in this one.
Luis lol
What's a "spachler"?
"spatuler"?! what the fuck?! you schmuck!
Sal you're trilingual, English/Italian/Spanish! Luis stole this episode. That looks delish and refreshing, a good way to add fish to the weekly meals. All I cook is salmon I really need to branch out. Keep these episodes coming!
Served with pouch sauce~
I like the idea and recipe, hate that cut of fish though, so bony. I'll try it with a fillet instead of steak.
What a lucky find !
how have i not heard about this at all? loving it sal! please keep them coming
not the chocha lol sal that was hilarious
that ballast point stuff is really good. i tried a shot of one of their vodka's wow, amazing vodka smooth like water.
Has Richard ever tried any UK ales before?
I love this! Keep em cummin'.
an Italian in a track suit…… and I'm the racists.
How about your pizza and sauce recipe from the old slave driven pizzeria
Ballast Point Sculpin is the best IPA made