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Whenever I am down on humanity (i.e., most days ending in a "y") I like to remember that a human came up with lemon curd, and that another thought to put it on toast. Everything beyond that combo is a plus--up for me. I've gone a lot of different directions, including adding calabrian chilies, swapping out bread for crumpets, trying all manner of cultured butters, and I am always charmed by the final product. I was challenged by an English acquaintance that orange marmalade was the superior toast topper. I very nearly called upon the resting ghost of Lafayette to refight the Battle of Yorktown over these paroles de guerre!
My dad's favorite breakfast, if he had one, was toast with peanut butter with strips of crisp bacon laid across and another piece of toast. The ketchup in this recipe probably compensates for the lack sweetener in the peanut butter of the time.
This is a grilled cheese and tomato soup. Honestly what I have gathered is, add cottage cheese to your normal grilled cheese sandwich for more cheese fun. I never thought to put something in tomato soup, I never liked it because it tastes like warm ketchup so maybe that would help me. Great video thanks for the great advice
Just an easy every day sandwich and it would taste good. What I’m interested in is the organization of your utensils behind you until you left on the countertop is there some method to your madness?
I've had a rule since I was a little kid that you can put mustard and cheese on a sandwich, but they shouldn't touch. It really does taste better if they aren't reacting with each other. Try it, you'll see. Do a simple bologna and cheese sandwich comparison ... mustard on the bologna side on one, mustard on the cheese side for a different one. There really is a difference!
Hey can you do this one I doubt it's in any cook book but my friend's mom would send him his dad and all his brothers to work/school with the same sandwich everyday a baloney sandwich on white bread with mustard on one slice of bread and smashed avocado on the other slice I just wondered if anyone knew if there was any history behind this or was it just something she did yes I often add avocado to my roast beef or turkey sandwiches I just thought this combo a little strange by it's self
I have 3 sandwiches in my personal cook book under the heading Workmen's Sandwich one being a smashed, warm baloney and cheese sandwich with mustard that's been kicked around in the lunch box or brown paper bag all day that I've eaten many times at work and I would still rather eat that than a salty cottage cheese sandwich p.s. but at home a side of cold Cottage Cheese with a little pepper does often pair well with a sandwich haha
I think Milwaukee is trying to gas light me. Pepper always, pepper often. Fresh tomato in the summer is a pleasure, at least the ones that grow in Maryland, salt, pepper, mayo, hold the onions and leave that bread alone.
Oysters are such a wonderful and easily over cooked ingredient. I'm grinding black pepper, lemon juice or pickled shallots (my new go too, like them) and maybe a tiny, painfully tiny, bit of Dijon mustard, for a bite with the acid and rich umami. I'd eat this for brekkies or with an ice cold Pilsner, or both.
We have a baked oyster at my work served with a hot sauce and chorizo sausage topped with buttered panko it sells pretty well (the hot sauce is made with de seeded guachillo peppers so it spicy at all)
It is absolutely amazing to me how obsessed our country was with oysters. Mind you, I adore fried oysters and would eat them more if they weren't so pricey. But still. Seems like oysters and anchovies were SO much more common a century ago!
I think people in the mid 1930's would put anything down their gullets, because the Great Depression was over and anything tastes better than grool.(or is it gruel?)
Used to make this sandwich on my lunch break at work: Italian herb and cheese bread (or just regular cheese and herb bread) deli sliced turkey, pepperoni, cooked bacon patted dry, pepperjack cheese, lettuce, spinach, olives, jalapeños, onions, banana peppers, chipotle sauce (chipotle mayo), salt pepper and oil and vinegar. My favorite sandwich idk what I’d call it though
Hey Barry, thanks for the endless content. It always brightens my day. It also gives my brain the satisfaction of having something to do (be it momentarily lol). I have enjoyed literally every video of yours that I've had the luxury to see. Please don't ever stop. I look forward to the future of this channel!
the fact that you used Italian sausage was in itself a plus-up as i highly doubt the default sausage then was Italian…ground pork with fat is pretty much the default, but only unseasoned ground pork with fat. so it tastes better than what you considered by default as the herbs and slices changed the flavor
Sausage, oysters, bread...you're halfway to a bread stuffing for Thanksgiving. I think maybe with breakfast sausage that's more sage-forward, this sandwich could go in a completely different direction. Over 36k now, Barry! Congrats and keep 'em coming!
I had to double check my old crepe cookbook to make sure it wasn't the same lady, but no - I have Crepe Cookery by Mable Hoffman, an equally hip-looking lady! XD
