Hi Everyone :) This is the channel where I share with you my passion for food and show you how I make some of my favorite things to eat. I find making these videos to also be a creative outlet and expression of my love of film and visual editing. I hope you find the content useful or entertaining! Enjoy!
This is a cheap way to save money because bacon is expensive now lol 😂 😂 I can make this for my greedy friends lol 😂 they wouldn’t care as long as it’s yummy 😋 😂😂😂😂😂😂😂😂😂
i thought i was watching a 3 month old, 21 million view video from a channel with atleast 2 million subscribers. this is high quality content WITH high quality food! i love this.
I'm normally a super-crisp bacon person but the confit bacon sounds amazing! The only thing I would have added would be some fresh cracked black pepper, especially with those beautiful tomatoes.
Yeah I guess it’s a thing 😁 I grew up eating tomatoes from my grandma’s garden and we never put pepper on them, so I guess I just don’t associate the two 😅
Excellent! I'll try this... if just to make the onion/garlic oil. We do a lot of stir fry and fried rice at home. You're right, you need a flame burner. I purchased a propane burner just for wok cooking.
Chicago native here and if you can't feed your beef to a toddler without teeth then its NOT an Italian beef. This is not some off beat philly cheesesteak/roast beef sandwich...you really just need to go to Chicago and get one to understand.
I assume you’re talking about the bacon? If you’re pan-frying it, then yes. If you are baking it, like I did, then no need to flip. Everyone has their lettuce preferences :) I think shredded eats better 🤷♂️
We grow ginger in our garden. We use a lot of it in Asian cooking and I've also made ginger beer. I've never had ginger shots though. Going to give this a try. Hopefully I can find Elderflower juice. 😁
@mellowdetray8162 comes in with a great tip: "You can avoid the burping/bomb problem, by simply setting the lid flat on top of the jar. Air can escape as long as the lid isn't locked or screwed on, and air won't get into the jar because of the internal pressure pushing the gas out. For the style of jar you're using, you can disconnect its hinge so it sits flat on the jar. Although burping twice a day might be fun, it's nice to know it's not essential!"
@@ROLcooks by the way, you can avoid the burping/bomb problem, by simply setting the lid flat on top of the jar. Air can escape as long as the lid isn't locked or screwed on, and air won't get into the jar because of the internal pressure pushing the gas out. For the style of jar you're using, you can disconnect its hinge so it sits flat on the jar. Although burping twice a day might be fun, it's nice to know it's not essential!
Thank you! Yeah this sandwich is something else, I wasn’t kidding when I said that it’d be hard to beat… Also, I’ve been snacking on that Giardiniera all week long and I think I’ll start a new jar tomorrow 😁
Nice video 🙂 But the use of an oven is the OLD WAY, which just takes 3 - 5 times more power, and is NOT needed at all, like even the people at Lodge advice against it!!! Just oil in the pan, and on the stovetop, wipe the pan, and it's ready to go 🙂 With how energy prices are, it's actually stupid to fire up an oven!!!
Thanks! And I agree :) But I’m not sure that would work with an induction stove… probably will. As long as you get the main cooking surface seasoned, then it basically keeps building it up as you cook.
I love Giardiniera and make it a few times a year at least. Although, I've always done it with vinegar. I usually make Chicago style as I use it for sandwiches all the time. Not so much a fan of the fermented craze. Might give this a shot as I have a good base of comparison.
I grew up eating homemade sauerkraut, which is fermented the same way, so these flavours are very dear to me. I’ll have to try it with vinegar next time I make it, but tbh I don’t see it topping the fermented one 😅 So I take it you’re also making the Italian beef? :)
@@ROLcooks I'm sure the 'tang' is quite different between fermented and pickled. I'm also not fond of Kombucha, but since it's fermented as well, makes sense. I make Italian beef sandwiches once or twice a month. Still prefer a good cheese steak though. 😉
@_SurferGeek_ Really? I feel like, with the base versions, I’d pick the Italian beef over the cheesesteak any day 😁 I have an idea about making an updated version of the cheesesteak at some point. I thought it really needed some sort of sharp/acidic element to cut through app that fat. I’m thinking instead of mayo, make some sort of sour cream and horseradish spread ;) Maybe some pickled pepper as well?
@@ROLcooks Always interested in new tastes. Be careful though... loyal Philly folks can be hard-over when it comes to anything other than arguing which type of cheese to use. 😅
this is the fattest pho. this is the most underrated pho. most of these pho videos that has millions of views, they keep throwing away the fat and the first broth just because they want the soup looks clearer. the goal is to eat "pho" . u nailed it brother.
Although in my opinion Bourdain, and Ramsay are highly over-rated and over-hyped, this looks like an *amazing* sandwich! A lot of cold cuts benefit from grilling like that and add melted cheese... wow! Even the lowly bologna is 100% better when grilled.
I agree with pretty much everything 😁 I also agree about Ramsay, but I’m not sure about Bourdain. The man had an incredible personality and there was a certain aspect of him that I really relate to. Anyway, the sandwich is phenomenal! Give it a go! 🙌
My freand this is some kind american version. In bulgaria we do nor have that tipe of papers. We have kaba red peper. We do not use carrots, so your grandma may be confused. 😢
Appreciate your cadence.. I couldn't with the other loud videos. I have already picked out the tweaks to suit what I have on hand & how I want it to taste.. Thank you
I'm all in for a meal with just a bowl of pinto beans and cornbread! Going to give this recipe a shot next time. I'm from the South and I've always used a little sugar in my cornbread, just a little though. 😁
Oh cool! 😁 So you kinda already answered my question then, but I’ve been asked already a few times what this goes well with. What would you say? From the top of my head, I’d say fried chicken 😅
@@ROLcooks We'll have cornbread with a lot of things but my favorites are a bowl of pinto beans or chili. Another great one would be a big bowl of black eyed peas and greens soup!
