I've always liked Bridget but recently, in these solo videos, she's really risen to a new level as a teacher connecting directly to the viewer. It's a pleasure to watch.
I’ve wanted to get this off my chest for a while: I love Bridget but have never liked Julia. Bridget seems so much more down-to-earth and un-pretentious but Julia on the other hand seems more snooty and humorless.
I think Bridget plays it down and ALL of the test kitchen chefs are great; but I think she might be the one with the mad kitchen skills. Also, she looks so at ease when she's the one doing the cooking.
I had this sandwich when I was in France twice and then when I lived in Morocco. Morocco was a colony of France until 1959. We ate the same sandwich often! I make it at home now that I am back in the US. It is decadent and delicious for a tuna sandwich and a nicoise salad on a roll is a great way to explain it! :-)
I remember reading an article on the top baguette bakers in Paris. For one of the symbols of France and French pride, a lot of the top baguettes were made by bakers that came from the former French colonies in Africa. And I agree to the Salade Niçoise in a sandwich description but someone smartly decided that boiled potatoes might be too much and left them out.
I knew a very famous author now deceased. The first time I went to visit her for luncheon at her house she came out with two sandwiches wrapped in plastic. I was thinking that's a very odd way to serve lunch did she get them at the grocery store? She then sat on them and we talked for about an hour and 15 minutes. She said I think that's done. She pulled out the sandwiches stood up and pulled them out and said yes nice and warm. It was this sandwich and she had pressed it and warmed it by sitting on it!! I found out later that she did that to new guests to put them off guard and it worked. :-)
@@seanswinton6242 I just brought in the last of my summer 🍅 z to ripen. I think the Pan Bagnat will be a great end-of-the-summer piece de resistance. ☺️
I love pan bagnat! I just found that, as usual, ATK made something very simple, a little more complicated than it should be. Many times I’ve made this recipe. I would never have put som much onion in it. A quick workaround for the salad would be to buy Trader Joe’s cracked olive salad, which works great for muffaletta Sandwiches. I would also probably flavor the olive oil that’s brushed on the outside with some pressed garlic. I’m glad that ATK featured this. It’s one of those sandwiches everyone should know how to make & enjoy! Very tasty & unique!
The only times I've tried oil-packed are when I accidentally grabbed it instead of water-packed. I found the oil-packed stuff too oily, slippery, and heavy. I didn't notice any difference in taste or texture. But maybe I'll have to try some finer oil-packed preparations next time.
This is my absolute favorite salad…I’ve had it many times in Paris Bistros but I do love the addition of an anchovy or three😜over the top with the poached eggs!! Yummy!!
I make a Tuna Tetrazzini with olive-oil- packed tuna, a touch of dijon, a splash of cream, grated parmesan, cooked asparagus and spaghetti noodles. Mixed then baked. My friends laughed at my "tuna casserole" at first. Now they ask me to bring it to pot-lucks. I got the idea from the boxed 'Tuna-Helper' that my sister made for weekday dinners. Tuna and pasta is a versatile base, so I'm going to try a pasta version of that sandwich.
Exactly. Good tuna vs. mediocre tuna is like a burger patty you made yourself vs a frozen White Castle slider. My ex grew up in Spain (she introduced me to good tinned fish) and tinned fish is not something the Spanish do with second rate stuff. It's just a cooking and preservation method.
@@alanvonau278 It's funny though that North Americans accept that tinned anchovies will be expensive but good tuna is "overpriced", a waste of money, or only for "rich folk".
For fun on the salade: 1) use duck eggs 2) substitute Mackerel for the pork 3) use a variety of chicories including Treviso, Castelfranco, Pan de Zucchero, and even some Puntarelle curls
Just today (the same day of this video) there was a Jeopardy question about what constitutes "Lyonnaise" the answer was "onions" (or "What is onions?"). It was a triple stumper. I did not know it either, and I blame you guys, since I watch your channel all the time on TVPlus.
WOW!!!! Talk about a sandwich! Goodness!!! Wow! I am still in shock! I have never seen a sandwich like this…EVER! The capers, olives, and anchovies would seem salty. However, I suspect the onions with the vinegar would balance that possible issue.
It is pretty common in that area of France and is basically standard pantry/local items. Give it a try because it is delicious. The one draw back is that it can get a bit messy so don't wear a Chanel suit when you eat it. It's also hard to look delicate and cultured noshing on it but who cares when it tastes that good.
I don't know about tuna, but for sardines, the best are polish/Norwegian, the second best are Mediterranean (Morocco), the third best are Canadian, the worst are the Mexican and the Thai ones. Sardines are any small species of fish that is canned, so the flavor, texture and size are all over the place.
Nice approach to the Salade Lyonnaise, but in Lyon (and France) it is somewhat different: - Garlic rubbed croutons are a key element - The dressing is made separately from the cooking of the lardons: it contains fresh parsley, mustard, olive oil, red or white wine vinegar - The lardons and eggs are both added and served very warm to the rest of the salad
I shop at a family owned Italian bakery/deli. Some younger staff look at me funny but the older ones know what I'm using it for. I can't get Paris style ham anymore and buy the better prosciutto cotto by the "slab" as a sub for quiche.
@@tiacho2893 I often ask for a slab of charcuterie item because it has less surface area, and is therefore less susceptible to spoilage. Prosciutto cotto and onion (or leek) in a quiche are a good combination.
Rather unprofessional to get any reaction at all, weird or otherwise. Must be young kids or super sensitive types with a block long list of food aversions, and who don't belong working behind the deli in the first place.
Lan, the only things missing are a nice bottle of Beaujolais or Rosé and me sharing that deliciousness with you. Love that sandwich too. Knocking it out of the park this season friends.
An hour? Nooooo refrigerate over night. The best sandwiches rest overnight in and refrigerator so the flavors meld together. I love the sandwiches and trust me they're much better than next day.
Hmmm 🤔 I’m past perplexed. Having lived in Nice for many years I’ve never seen a pan bagnat made like that, especially with all the herbs, and I’ve eating my fair share of these delicious sandwiches!
If you want to remove some of the water from your rather thick-sliced tomatoes, roast them for a few minutes in a 300F oven. They may caramelize a bit for richer flavor. Letting them sit on disposable paper towels ... did you even salt them?
Ventrèche is not 'local' to Lyon at all, it's from the south-west of France. You *could* use it, but no one in Lyon ever would. The idea of using the rendered pork fat as oil for the vinaigrette is interesting, but sounds like... a bit too much. Traditionally, one uses walnut oil. The major problem here though is the lack of croûtons. If there are no croûtons, it is *not* salade lyonnaise - they are a necessary component.
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Pan Bagnat is much better in a wider format -- easier to prepare, easier to eat. You don't want to "waterproof" the bread. The whole point is the bread absorbs the dressings/natural juices -- pan bagnat = bathed bread. For what you can buy in the U.S., ciabatta bread/rolls are about the perfect bread for Pan Bagnat. Just how salty is that water? Would it be usable for cooking beans, for example, or boiling veggies??? Something???
@@sandrah7512 Actually, I meant the water she poached the pork in. /;) Seems like it would have good flavor if it weren't too salty to put in something. The size/format of the bread is, of course, a matter of choice, but it's much easier to work with a wider, flatter bread. The first one I ever had was made with a round loaf, fullsize loaf, which you cut into wedges to serve. It was wrapped and tied, had been weighted, and we bought it for a picnic. Can't remember now if it was already sliced...mist have been, I think we stole a wedge to nibble on the train ride to the picnic. I love snacking on trains. As for soggy bread, that just takes common sense to avoid -- the perfect balance between well dressed and swimming in liquid should be pretty clear. If you put too much liquid, that olive oil isn't going to make a bit of difference.
@@sandrah7512 Thanks for that. Funny that the one thing I dislike about "French Onion Soup" is the soggy bread, but I like it in the Pan Bagnat...although when I make my own, I seed the tomatoes and am stingy with the vinagrette sort of stuff. All that matters, though, is that you like it the way it comes out. /;)
The jarred tuna in olive oil is superior, in my experience. It is whole filets. But I use all kinds. I just used a pouch of salmon yesterday for a quick sandwich.
Might as well start building a 30' high wall along the lake. With that apartment complex so close you're going to get tons of nuisance complaints about loud noise coming from the stage! Thats just the way people are fun for tons, but some live their life just to complain.
When Bridget and Julia first started co-hosting the show, my immediate reaction was "Cooking with Chip 'n Dale" (the chipmunks not the exotic dancers). But I say that with love because I like them just as much as the Disney characters. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-c-E4eatxUAk.html
After hearing Julia Child tell me how the "anti fat people ruined canned tuna" on Julia n Jacque, I tried tuna in olive oil. Tuna in oil was a horror as a kid.
I hate Starkist tuna and my friends don't like it either. It tastes disgusting especially the albacore yuck I do love Italy's Tuna packed in olive oil. Why is he showing Starkist & not others as well.