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I've always prided myself on my sandwich making skills, and even spent a few years making them professionally as a sandwich shop owner. That said, I enjoyed this video, and learned a few new tricks to enhance my skills.
That high school analogy got too deep, kinda weird and a little sexual... But this is a revelation. I always wondered why melted butter kinda sucked despite being butter...
I'm on a 1500cal diet to lose some weight but i had to watch this because it was Lan :( The sumac onions were a great idea though, those sound delicious and low cal.
Next time try it with the above accompaniments and instead of a coconut garnish try grated panir ( home made cottage cheese) and a little lime pickle on the side🎉
The whole purpose of making homemade ice cream is so you can make it healthy because store bought ice cream is terribly unhealthy. I don't see anything healthy about this ice cream. Frankly, it's pretty gross!
This is an Indian dish that is cooked in every household. Indian veg pakodas Put a little more water in your pakoda and gram flour was less, the taste of gram flour remained less in it. Everything else was fine
I usually do the Kenji method with my dry pasta, which is to add it to a relatively small amount of salted, boiling water, cover, and then turn off the heat. Works great for me.
None of those look interesting to me. Sandwich for me: ~50% neutral or mild flavor soft bread (toasted optional), ~40% meat (like smoke cured ham, not honey ham, never any sweet meats), ~10% cheese. Then a small amount of spicy brown mustard if as-is, or small amount Italian dressing if cheese is provolone and adding tomato. No leaf vegies of any kind, or any fruit other than tomato (with an outside possible exception of small amount of pepperoncini). On the side a half dill pickle. That's all. All flavors can be readily tasted and identifiable. Over engineered food is suspicious. "There's nothing more suspicious than worms wort AND frog's breath" - The Night Before Christmas
1:22 where does one get tuna like that? I can't figure out how I'd re-create it other than cooking through chunks of fresh tuna steak (It seems very different from canned or packaged)
Dan, you are my hero; butter elevates everything. I always say that bread is just a vessel for my butter... French or Italian butter, unsalted, if you please...
I was informed that PB&J sandwiches must be cut into rectangles or squares. All other sandwiches into triangles. This from my 3 yr old niece. So it must be true.
It never occurred to me to remove some of the interior bread. I like bagel sandwhiches but its too much. Next time Ill hollow some out on the bottom and see how it goes.
NONE of these sandwiches would I make or eat. Too fancy and trendy. Give me a good deli sandwich like Katz's or the former Carnegie. But I'd take Sourdough & Co. over anything shown in this video.
