Probably the only place on the internet I don't feel attacked on. Sometimes I tactically keep this vid on standby to "cleanse my palate" from a much worse vid
I always get the "deluxe," which comes with a blob of fresh ricotta. This solves your dry problem, but I'm definitely trying some salmoriglio on there as well.
Think I'd enjoy this. Because I was thinking you were going to make something like falafel, maybe a plus up could be tzatziki sauce. Cut smaller and without the bun, would be a nice party snack with the sauces.
Those fried chickpea fritters are delicious street food in both Italy and Southern France - served sprinkled with lots of pepper. You really don’t need the bread. You can put lots of different things in it before you cook it too - olives, roasted red peppers etc!
the way ive always eaten this was on a focaccia roll with whole milk ricotta cheese and parmigiana cheese. supposed to be the traditional "palermo" way of eating it but your plus ups are super interesting and being that i have spicy calabrese chili spread in my cupboard i might get 1 of these sandwiches from the pizzeria across the street and try that on there. thanks for your amazing uploads and the "tunisian fricasse" is another 1 i always wanted to try
All the sandwich recipes you say would be great for tea or a party should be compiled into your own recipe book - or better yet you could make them and have a party! (and invite me). Great video as always. Thanks!
This looks really tasty. Id plus this up with marinara sauce, mozzarella, grated pecorino, and then throw it under a broiler for a few minutes. Sort of like an eggplant parm.
Would love to add some meat and maybe a cheese or spices Edit : OR GARLIC CONFIT ! Really add that delicious garlic taste and the saltiness of the Parmesan !
Good plus ups. Given the fish connection, some tartar sauce as if it was a fish finger butty would work? I'm thinking of a pakora sandwich as a future direction...
This one intrigued me so much that I had to make it, and boy was it a disaster. I followed the directions from philosokitchen precisely, but my batter never did firm up enough to hold a rectangular shape. It looked to be the same consistency as yours coming out of the pot, and I was able to roll it under parchment just fine, but it was unworkable even after two hours. It ended up going into the oil in irregular thick almost cylindrical shapes as I smeared it off my spatula, and while the outside got brown and crispy, the insides didn't cook, so it was a gluey mess when I bit into it. If anyone has any tips, let me know. Otherwise I won't be attempting this one again. haha
First off, glad you tried it. But secondly, sorry it went off the rails. The only thing I would think might have caused that is needing to cook it longer before rolling out. But not having been there it is a shot in the dark.
@@SandwichesofHistory Thanks for the reply - I think that's the most likely explanation. I watch a lot of cooking channels on YT, so I guess that's how yours was recommended to me, and am I ever glad it was! It's quickly becoming my fav. The format is perfect, and it's honestly addictive. I have a lot in the backlog to catch up on! Great work!
chickpea flour (aka gram flour) is a staple ingredient in the cuisines of the Indian subcontinent. Pakora (bhaji), Bonda, Papadam, and Sev are all made using it, among other things.
It's not surprising that a lot of classics are spawned from people with limited income. By the way things are going, we are going to have to get way more creative. Or, start a revolution just to keep eating sandwiches. You've all been to a grocery store lately. It's ridiculous out there. Let them eat assorted meats, and vegetables, between to peices of bread.😅
@bostonrailfan2427 yeah, it used to be fed to prisoners. Then the rich noticed people were enjoying it and said "no no no, that's ours now." You know, we do outnumber them greatly. This is a very solvable problem. Just might get a little messy for a bit.
@@bostonrailfan2427it was prisoners and the poor. Prisoners complained because they lobster wasn't killed right before cooking. They didn't know to. Lobster immediately decays, giving it a horrible taste. But yea can of soup 5 dollars. It's unreal.
I would enjoy seeing something additional after the plus up where you really dial it in to perfection. You are already wonderfully descriptive but more then once your plus ups have fallen short and you kinda just let it go.
