What sandwich would you make instead? As you said at the end of the video, if you wanted a roast beef and mushroom sandwich, you feel there are better alternatives.
@@stepchildofsoul It turned out alright, I should have spent longer compressing the sandwich because it comes apart if handled too roughly. Definitely something I would take on a camping trip.
Alex Shanks Im sorry i said this junk i just get scared about some stuff and i cant stop it and alex, i should stop posting about some junk i said and instead talk about this pate and why is it ilegal
"This is one of the only times we'll be cutting towards ourselves so be careful. If you're too scared than have your kids do it for you!" Never change man, this is gold
Almost 6 years later and this particular video keeps popping back up in my recommended feed. Thanks for always being there, Chef John, even when the video has nothing to do with the context of the need.
Despite his own disbelief, I am forever grateful for this recipe (and for Chef John, as usual). We have done it several times, mostly for picnic-type events, and it is always a major hit. We have opted for beef tenderloin, and it seems to work best as a sandwich. I truly love this recipe.
I think what's more important here than the actual ingredients is the idea, which can be transferred to any ingredients you want. Shooter calzone anyone?! YUM!
I made this a few years back for an all-day movie party some friends and I do. Basicaly the same but I went for more of a mushroom-worchester-mustard sauce thing and shredded some swiss on top of each steak layer. After having it under about 90lbs of cast iron weights (from the basement) for about three hours, I unwrapped so we could eat. Since I had gone saucey I popped it in the oven for about fifteen minutes to crisp up and ate it warm. I absolutely would make it again.
"If you're afraid you're going to hurt yourself, have your kids do this for you!" lol thanks, Chef John. I just woke up my family from laughing so hard in the middle of the night.
If you're older and your children are in their 20's-30's this makes sense, but I couldn't help imagining 4-11 yr olds cutting the bread while the parents look on in relief lol. Chef John is awesome for a good hearted laugh.
Food Wishes I reaaaaaaly wanted to keep watching your videos.. but your cadence and like Oneday... said, "the way you end your sentences," is just shy of the most brutally pound-you-over-the-head anoying thing I have ever experienced. I would rather take lime juice & tabasco sauce into my eyes, than to hear you speak another word, which again, is very sad because your cooking skills seem quite nice. Bummer.. please have someone else voice your videos and i will gladly watch-on though. Best wishes & cheers
Blue Pilot Productions No one has a gun to your head forcing you to watch. 1. Think of all the things you want in a cooking video 2. Find the person with the perfect voice 3. You make the videos, upload them. Blog the recipes. 4. We'll talk shit to you about how we want them different 5. Fuck off
It is actually Called a Beef Wellington Sandwich, At least that's how I remember it from college, way back in the '70s, No Not the 1870's the 1970's, I ain't that old!! So congratulations on getting it right!!
I live for your vids...Keep slaying in the kitchen Chef...Fan for Life...Thanks for your bravery...sharing your existence with all of us. You sound like your having fun, it shows.
As a general rule of thumb, when you're working with cooking mushrooms you don't want to add the salt until after you have cooked your mushrooms to the desired consistency. By adding salt you cause them to sweat out their moisture in a way that creates a mushy mixture. You want to cook out the moisture so that it can allow the mushrooms to get a nice sear.
Omg, I've been binge-watching Chef John all day and I'm just loving him. The naughty double entendre with food, "first make it wet then make it dry, pounding his meat" I laughed out so loud. Keep up the fantastic work xx.
When I have made these for lotsa company with grandkids and nieces and nephews, I have always called it a sit-down sandwich and. . . They ALL LOVE IT ‼️. Always at first everyone is sorta nervous and not quite getting what’s going on, but as I have the young ones take turns helping to put the various layers in they get more and more excited and more adults develop a terrific curiosity as the sandwiches near completion. Then are very interested when-instead of cutting and serving immediately, I wrap them as you very well demonstrated-then-instead of pressing them with weights, etc., I put them between cutting boards and invite kids to take 5-10 minute turns sitting on the sandwiches. . . They are giggling and laughing and teasing each other and become delightedly more and more involved in the whole process until they have pressed each sandwich for at least an hour-that seems to be more than enough time to cause juices and flavors together-ALWAYS GOBBLED UP with nothing left for a next day treat. . . If I decide to make extra for the same crowd at a later date, there is still never any left over‼️. Always a great hit with everyone whom I have ever served them to‼️👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼I really like your recommended choices of ingredients for this shooter sandwich for sit-down meals. . .I have used marinated artichoke hearts, slices of ham, roast beef, and selected cheeses with a similar sauce for spreading everywhere first. I can’t wait to try your suggestions together for a great more adult variety. Yuuummmmm‼️EVERYBODY!! Get ready to SIT-DOWN‼️😋
By the way, I have NEVER had them turn out too juiced or get remotely soggy either! At times I have used thin slices of tomatoes and shredded lettuce as well depending upon who the eaters are going to be. These have ALWAYS been a GREAT HIT in our family and in groups out for picnics‼️. They are marvelous outdoor food that is unexpectedly delicious‼️ Your choice of ingredients is only limited to your taste buds and your guests. But-PB & J does not work for this type of bread. Multiple layers of more savory fillings work best always with appropriate sauces. ENJOY‼️😋
This guy is awesome. Just discovered him a couple weeks ago. I love that he admitted he wouldn’t make it again. Me either. The sandwich looks awesome. Kinda. But I would NOT eat it cold. That would really deaden the flavor. I’d add 2 layers of a great melting cheese of ones choice. (Fontina or Swiss for me.) And press bake it like a Cubano. Yum. Yum. Yum.
@@Moufflette ok, the spinach idea did it for me. i'm going to make this with now with two 15 ounce steaks and paté. miss moneypenny? have jeeves get all these ingredients together.
saw this video when it released a while ago, came back to it while planning a hunting trip, made a couple of these for me and the boys, they are awesome when out in the bush in a blind, definitely wouldn't make these for any other reason though.
Dude your humor kills me, I love it. I'd like to try making a dish similar to this. I'm not extremely fond of mushrooms, so I'd like to try substituting them for caramelized onions. Then, as opposed to the pate, perhaps a soft, rich and creamy cheese. Great video!
Ooh, I love your suggestions (I'm not much on mushrooms or anything pate'-like.... Then again, hard crusty bread isn't my style either.) Oh hell, think I'll make something different. "Jeeves...!!!"
Mushrooms are so highly variable. I thought I hated them until I actually started to get mushrooms of higher quality and not the slimy eww crap some places call mushrooms.
Medium well is perfection for a steak, especially one you plan to consume at room temperature after a day of outdoor activities where you brought your lunch with you. In this situation, a slightly more well-cooked steak will kill off bacteria that could cause it to spoil.
So I am one of those "hikers" that you're describing. We spend most of our Spring hunting Morel mushrooms. I've made this sandwich many times, and I think it's my favorite camping/hiking food! The foie gras is substituted by Braunschweiger...because it fits my budget. I add a thin layer of wilted spinach with some roasted garlic.
I quite like Pork Pate, you can usually buy it in Polish Delicatessens either baked for firmer consistency or canned as a salty, yummy spread and top it with cucumber or tomato :)
I'm about to attempt this sandwich, and am going to try a few different things: 1.) I'm going to pre-sear the steaks and cook sous vide at Medium doneness. 2.) Instead of Pate, I intend to use a cheddar/cream cheese blended spread 3.) I intend to bag and seal the whole sandwich in my chamber vacuum sealer and chill overnight, pressing if necessary.
How strange, I wonder why fois gras is illegal in most developed countries. After all, torturing an animal until it dies from liver failure is so MOUTH WATERING! Mmmm! You can almost taste the tears.
I made Shooting snadwich for a dinner party once, i was tired of the Wellingtons so wanted something different. It was well liked and something unknown for many folks.
@@GradeAMolvanian chicken pate is really easy to make. it isnt quite as good as Foie Gras but it's still great. If you dont like that a soft cheese would work great, just keep in mind this sandwhich is cold so rubbery cheese may throw off the texture of the sandwhich.
To be fair, old British Arostocrats were heavily influenced by the French. French was even the language they spoke (modern English was a "peasant" language spoken by the poorer workers, a combination of French and what traditional language had become from mixing Latin and its Germanic roots). So it wouldn't be unheard of for a rich English guy to use French mustard. Though Edwardian England is the early 1900s so they aren't exactly French at this point.
@@oplowman It was the main language spoken by aristocrats until the end of the 14th century. That's a little under 300 years of french being spoken as the official language of the higher classes. It was also the language used in English law into the 17th century. It was even the official language of the king's court. I know it sounds completely broken, but its true. en.wikipedia.org/wiki/Anglo-Norman_language
The end of the 14th century is a little earlier than the period in which the type of food was in vogue that Chef John is making in this video. It'd be about 500 years earlier.
This looks like the most amazing sandwich ever!!!!! And we (wife watching too) absolutely loved the comedy moments you threw in to your description - thank you so much!!
I dunno why but I've watched this video at least 100 times, never attempted the recipe but i just really like this episode. I watch it to help me sleep if I can't really sleep
Panception? False. You are not you are not planting the seed of the idea of a pan into another's mind. You are actually creating a recursive pan. You are creating pan-cursion. /slips away
I can see how it would make sense for a shooting party. Easy to transport around outdoors, easily consumable while wearing expensive leather shooting gloves on a cold day while, at the same time, having beauty in symmetry. its a recipe that really speaks about the people who ate it. great video.
I love this recipe, and your comedy is right up my alley. An honest question: do you usually use inflection like this in your normal day-to-day conversations? Or is this a style of talking for the video?
I have my first shooters sandwich resting under some un-used lifting-weights in the cellar fridge... :O) Over several years, I have had most of my inspiration for cooking (which I am relatively good at) from Chef John and Laura Vitale and only today did I bother to subscribe and hit the bell on Food Wishes. Love your style John and your recipes always hit the mark!
