I had my first (and so far, only) sabich at Saul's Deli in Berkeley, California, USA and while it wasn't as humongous as the one in this video, I have to agree that it is the most amazing sandwich I've ever had! Why it isn't better known in Northern California is beyond my comprehension. I truly wish other sandwich shops in the Davis/Sacramento area would offer it. Until then, if I get a craving for a sabich, I'll either have to make my own or travel 70 miles (112 kilometres) west to the San Francisco Bay Area to get it.
It's ridiculous. I am from an Iraqi family and this thing has long since crossed the borders of the Sabih. A real Sabih is a pita with eggplant, hot egg or hot potetto, onion, parsley and amba. no more than that. maybe tahini. It should be a simple food eaten early in the morning alongside a fresh salad and pickled turnip.
Ah kardeşim be sizleri seviyorumda keşke islami koşullara uygun olarak kesilse mırdar olmasa hiç kafa göz ve didak olurmu bu çok yannış neyseki poposunu slıyorsunuz.her şey mükemmel amma bazı şeyler yanlış...
a tangy mango pickle condiment of Baghdadi Jewish origin. It is typically made of pickled green mangoes, vinegar, salt, turmeric, chili and fenugreek. It is somewhat similar to savoury mango chutneys. - as per wiki
They baste with soy sauce and other things while roasting at a high heat at the end of the cooking process, and also some other things before hand to make the skin shine and flake
If by burned you mean that the surrounding fat was caramelized for crispy crust, and the inner content is on its perfect point, then yes we agree. Please let's talk appropriately.
@@johnbaprac nope, don't go Maillard reaction on us, that is just a raw steak with a burnt outside. I am not arguing over the raw meat but the surface is just charred
@@gialto1 The rib is not burnt, it's impossible to burn it in just 8 minutes (yes 4+4 minutes only), otherwise it wouldn't be raw inside as it is in this example. Believe it or not, this kind of fat needs direct fire for 5 minutes to crust the surface. Even looking black, is not burnt. This is aknowledged by every Chef, and all Rib Masters in Spain did it like this since ages, winning multiple contests and prizes year after year.
@@mlf7362 no te enteras de la copla chacho, te confundes de persona, o tú traductor no funciona bien, porque estoy diciendo completamente lo contrario, pedazo de listo 👏🏻👌🏻
This has already been done for awhile. Nothing new or exciting here. By the way I love rare steak but i make a better looking rare steak at home. This guy is just doing what others have already taken the risk to master. Blah.
also the way he cooked the fish - no man. There are far better ways to get an even crust on a grill with that fish, it needs some prep but that's what I would expect from such a kitchen. I can have this in Portugal at a good street grill restaurant for 10% of the price.
Have eaten here and can honestly say it was completely underwhelming. Best course was the goat butter with bread! Faviken in Sweden is the absolute best
Is there any value to your comment? It’s been done you say, comments like yours have been done as well and yet here u are… if you don’t have anything smart to say, better say nothing
Le reconozco todo el honor y mérito del mundo, prestigio ganado a pulso...peronlas cosas como son, la última chuleta que sale en la.mesa...esta carbonizada...
