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It sounds like your wet tray is full.

I love it! My wife loves it when I make Lobster Omelettes.

Thanks for watching my video. I'm still using it! This really is a great product, and I highly recommend it to this day.

@@pontoonboatsolutions I'm glad to hear this. I just ordered one from QVC and I can't wait to get it. I just threw out a cheap one that just did not do the job well. Not really cheap, it cost me $100. But it was cheap crap. Thanks for your review.

Thanks for watching. I hope you enjoy it as much as our family and friends do. Bon Appetit!

Thank you, Lisa. Yes, she is. She now cooks many dishes by herself and does a fantastic job. If you get a chance, check out her video for Banana Bread.

Preheat the oven to 400º. Place the Cod filets on a silicone mat or foil-lined baking sheet and bake in the oven for 8 to 12 minutes - keeping an eye on it. You don’t want to over-cook the fish. Cod will flake easily and become opaque throughout when it’s cooked. You can get all my recipes on my website at www.CookingwiththeCount.com. Bon Apetit!

@@CookingwiththeCount thanks for answering my question my friend and thanks for sharing yummy recipe of urs Good luck

My pleasure. I, too, love that recipe.

Thank you, and Thank you for watching! She is a foodie and does a great job in the kitchen.

Hi Kevin, thanks for watching. I seal my baked goods by freezing them on a cookie sheet in the freezer for an hour or so first, then I put them in a food saver bag. Once the baked good is frozen I can't/don't crush the baked item. I do the same thing for fish and seafood. It avoids the liquid of the fish from spoiling the seal and turning the fish to mush. I hope this helps you.

Alisyn, Thank you for watching and even better for trusting my recipe. We are seafood lovers in our house. My daughter was about 6 when we made this video. She is now cooking with me in the kitchen and loves to experiment as much as I do. I have to give her kudos because there isn't much she doesn't like. Her favorite is octopus and that's the only thing she grumbles about sharing. She would give you her last penny but getting one bite of her octopus... LOL. Happy New Year to you and yours!!!

Hi Ethan, Thank you for watching. I purchased the Lobster Claws frozen and partially thawed them out as I prepped for the video. This recipe would work for either thawed or still frozen. The lobster has to be cooked before its frozen so basically you are only heating them up and getting the flavor of the seasoning into the Lobster claws.

Thanks for watching Nichole. Shrimp Ceviche is one of those dishes that you can't seem to get enough of. It seems to get better every 24 hours. I've never had a bowl last more than 48 hours so I'll stick to that analogy LOL.

Thank you for your comment and for watching. We all have to help each other out… especially with the price of food these days. Together we can survive! God bless!

Thank you Sista, she is a foodie. Thank you for watching!

@@CookingwiththeCount you're quite welcome I'm actually making some prawns and lobster claws myself God bless you all he just gained a new subscriber 🤗

I always check the manufacture's box for instructions. Thanks for watching. If you want some more recipes, check out our website at www.CookingwiththeCount.com. We also have the recipes for the videos you watched.

I stand corrected. I made this pasta tonight and I cooked it for one minute and then add it to my shrimp dish. So no more than two minutes. Thanks

@@2075vj Food is so much fun... Like my motto says, "I'm not a chef, I'm a professional eater!" I love to experiment with foods. I love making different recipes and trying new combinations of foods. I have a whole new list of videos coming out that I hope you will enjoy too. Follow me, we'll enjoy so much more together. Bon Appetit my friend! I got nominated for Favorite Chef for 2021 so I hope I can count on your vote :) favchef.com/2021/count-david-j-gagnon. It starts next week. I could use your support.

@@CookingwiththeCount thanks I will check it out. 😋

Thank you 😊

@@CookingwiththeCount you're welcome.

I’m with you Christine, I don’t ever remember making a pot pie that wasn’t delicious and everyone wanting more. Thanks for watching and Bon Appetit 😋

I'll have to add it to the website. It's fast and easy to make. I'll drop you a message when I get it done. Thanks for watching!!!

Hi James, thanks for watching. The claws were frozen. They don't take long to warm up. Jonah claws are cooked before they are shipped to the stores. Lobster claws are red if they are pre-cooked which 99% of the time they are. If the claws aren't red, they are more than likely fresh. Either way, don't overcook claws because the meat will shrink down and turn rubbery. I hope this helps explain.

Thank you, Craig and Julee, Gabriella has been cooking with me since she was about two years old. She had just turned 6 in this video. She now cooks up a storm on her own and knows her way around the kitchen very well. She made her own video (part of Cooking with the Count) for Organic Banana Bread and it is some of the best I've ever had. Check it out when you get the chance. Thanks for watching and Bon Appetit!!!

Thank you for viewing our page. My daughter is a foodie and loves to be in the kitchen with us. I hope your lobster comes out good ;) Bon Appetit!

Thank you for watching my video. I'm actually making Cucumber Soup today. It's a rainy day and I want something refreshing and this is my go-to, along with an heirloom tomato and mayo sandwich. Bon Appetit!.

Thanks for watching Keegan. My daughter is a foodie and loves to work with me in the kitchen. She started about 2 years old as my official taste-tester LOL. If you check out my video lineup you'll see that Gabriella made her first video by herself called Organic Banana Bread by G. I have to admit, the kid makes some of the best Banana Bread I've ever tasted. I don't let her use the stove, but she can use the oven with either Mom or my help. Get your son involved, eating is fun, and expanding his palate will serve him greatly throughout life! Bon Apetit!!!

Hi Jackie, Thanks for watching. Yes, I have a 40 KW whole house generator. We actually suffered a big loss several years ago when the compressor went out on the freezer. We fired up all the ovens, grills, and the 6-burner stove and pre-cooked/cooked up about 50% of the frozen foods and gave it away to friends and neighbors. The other half was given to people to finish thawing out and cook that night for dinner. I wanted to cry but the neighbors were appreciative. Fortunately, we only had to throw away a few items that I didn't want to take a chance on. No amount of planning can replace dumb luck! At least I didn't have to throw it all away. Unfortunately the over-heating factor I believe is a design flaw of the Food Saver. The heating elements are set back too far to cool off fast enough. I'm sure it's probably a safety issue so a child or person can't reach in the slot and burn their fingers. My solution, you might laugh at me, but I actually blow across the opening when I pull my bag out and it cools the element enough that I can keep sealing bag after bag without interruption. I totally agree with you on the moisture feature being a lifesaver. I do the same with my spaghetti and Alfredo sauces. It's so much easier to throw together a lasagna or Chicken and Broccoli stuffed shells when you don't have to make the sauce too. I hope my little tip about blowing in the slot helps you out. Please visit my website and see some of my recipes at www.CookingwiththeCount.com. God Bless and Bon Appetit!!!

Cooking with the Count Thank you for your helpful reply. I have even squirted electronic keyboard aerosol cleaner spray on it. It comes out COLD as you well know. Didn’t help my 4440 model much. Maybe it’ll help this new one I have coming. I contacted Food Saver asking them about the 5800. They are exchanging my 4440 for the 5800. They even paid the shipping for the return of my 4440 that I’ve had since 2017 ! Their customer service is spectacular !

Thank you for watching John. It's a great product in our lives.

The FoodSaver® 5800 Series 2-In-1 Automatic Bag-Making Vacuum Sealing System Detailswww.foodsaver.com/vacuum-sealers/counter-top-vacuum-sealers/v5000-series/the-foodsaver-5800-series-2-in-1-automatic-bag-making-vacuum-sealing-system/FSFSSL5860-DTC.html FSFSSL5860-DTC Is the latest model. I hope this helps.

Hi Ana, thank you for watching. I hope you enjoy it. My family loves it, it's fast, easy, and best of all... delicious. I can't wait to hear what your thoughts are. Bon Appetit!

Hi Martha, thank you for watching. I usually set my oven about 400 degrees. I now use a Meater® wireless probe and get my steaks perfect without the guesswork.

Thanks for watching VitaZgal. The FoodSaver model I have is the V5860. I bought it directly from FoodSaver when I was checking out their newest model (a few years ago). I've never seen this model in any store so I think it may be only available online through their website. We use our FoodSaver almost daily for something. I hate throwing away food, especially for freezer burnt foods. I will take your advice and zero in on the buttons for my next video. Thanks for the advice. God bless and stay healthy. We will get through this!

@@CookingwiththeCount :) LOVED the shot inside your freezer...That's how I lived yrs ago & seriously want to do that again...it was a way of life & I loved it! Back then we couldn't buy from FoodSaver directly-they sent me to SAMS Club which I had never heard of & that started all things rolling with saving & eating FOODSAVER packed food. I actually just or'd 3 machines(Prime shipping wouldn't arrive 'til the 17th Amazon felt this item wasn't necessary with crisis at hand..I called them to push for rush delivery..they are not taking any calls..so have them coming from diff't sites to save the things I have now)...:) 1 totally basic coming...one with marinade(I don't know how to do that...!!) and other much like your's-the 5860... I was in a hurry..lol...I have packs & packs of Bell & Evans Organic chicken & grass fed beef...am going to look at your videos-I know they will be enjoyable... I think I saw you hadn't done one in a few months..hope you'll keep them coming... especially now(if it's good timing for you) Do you Air Fry? or Ninja Indoor Grill & Air Fryer or Ninja Foodi? ...yes..we'll get through this! :) Thanks...I'll check out all you have there-starting now... hee hee! (I'm excited) !

Agnes, never be afraid to substitute ingredients. I've made so many dishes substituting various ingredients. Sometimes they come out even better than the original recipes. Most of my recipes can be found on my website at www.CookingwiththeCount.com

@@CookingwiththeCount thank you so much!! glad to have stumbled upon your lovely channel!

@@eggutheeggy 66

Thank you for watching this video too. Gabriella is a foodie and loves to be in the kitchen with us. To answer your question, It doesn't take long to cook down the Romaine. We normally cook it for 10-15 minutes at 375-400 degrees, depending on how thick it is. It will wilt down pretty quickly and all the ingredients will meld together nicely. We cook it until the Mozarella cheese is nice and brown, but that preference is up to you. I hope you enjoy it as much as everyone we've served this dish over the years. Bon Appetit!

Thank you so much for getting back to me with this information, and can’t wait to try this delicious healthy dish. I love your videos and you have such a sweet adorable family. It’s so nice how you acknowledge sweet Gabriella. She certainly is a foodie and so very adorable and smart!

Thank you for watching Debra. Gabriella has been cooking with us for several years and is determined to have her own UA-cam soon.

Thank you for visiting Ray. I appreciate the compliment. We love our seafood too!

Gothiczartan, you have to take a vacation to New Hampshire/Maine. Two Summers ago they had whole lobsters for $2.99 per pound with an average weight of 2 ½ to 3 pounds. We ate 36 lobster during that week! We were so spoiled!!!