Yeap - gotta say, that was refreshingly classy in a youtube environment that seems to be increasingly veering away from giving credit where credit is due
Andrei girlo it depends on where the bricko was stolen, if it was stolen from a noticeable spot in a wall then all the boyos are gonna notice it, but it was let’s say on a gardeno then most people won’t notice it
just imagine one day you're just doing your job and you manage to meet someone who seriously admires what you've done/made for them without all the fake smiles and whatnot.
“But reality is often cruel, people who are true to their feelings are pushed and shoved into a corner where they are getting discrimination because you go against the flow, the flow of normalcy, and the opposite goes to people who are in the higher point in life which is often than not people taking advantage of others, scum if you will, and such people that are objectively (and subjectively) better than others are no where to be seen, and often than not these "better people" if you will are fake, rotten inside, and only does it for the praise they get. Humans are not at all "humane"if you will.” - Me (inspired by books talking how inhumane we humans are)
I won a Whole Foods cook off, with a “gourmet” grilled cheese. As the janitor. I beat out all the actual food departments. Speaks volumes for the power of bread and melted cheese 🤤
@@elviratornay2070 free for anyone who wanted to judge the food and vote! The prize was a week of paid lunches or a $150 gift card, to the grocery store 😂
Everyone in the comments are saying they love your videos because they're straight to the point. I personally think your appeal is how engaging your videos are. It's like I get sucked in. Keep up the good work!
I’m so happy your channel is growing, you really deserve it man. You have one the most entertaining voices I have ever heard in a youtube channel. Keep up the good work.
As a student, I've tried many different breads with my grilled cheeses, and here are my verdicts: -Basic white: perfectly fine, my go-to when I don't have any nicer bread -Brown: harder to gauge browning and too strongly flavoured. Works in a pinch, but not my favourite -White dinner roll: tastes good and browns well, but some can be too bouncy to smash properly, leading to a bready result with unmelted cheese. Be careful -Soda bread/crusty loaf: doesn't work well. The crusts can be strongly flavoured and are hard enough to hinder good smashing. Crust also tends to burn before cheese is melted -Brioche loaf: browns excellently and looks great, but unfortunately every loaf I've tried has been far, far too sweet to combine with cheese. Could work with cranberry and brie, say, but I'm not into that -Brioche bun: browns excellently, looks great, and tastes great. Can go quite greasy though, and the resulting crust is borderline too hard for my liking - *Ciabatta roll* : easily my favourite. The dense crust doesn't absorb butter which leads to good and even browning, but it doesn't go rock-hard like brioche. The bread itself is fluffy but not springy so it can be smashed, and the bubbles in the bread create little pockets of cheese which are divine. Try it and tell me it's not lifechanging.
I swear this could be written _by_ Ragusea himself and not a word would change, are you sure this isn't Adam undercover trying not to draw attention to himself?
I have had a foil-wrapped brick in my kitchen called my “panini press” dating back to probably 2003. It’s a great idea. And it works so well! Now I want a Cuban sandwich. That looked so good!
Putting spinach in it sounds like a genius idea. I often miss some leaves along with my quick dishes, usually relying in watercress (which is great) but I guess it would be really, really tasty to have a leaf that could be cooked together with grilled cheeses, omelets, casabes etc.
I usually use at least 3 standard sized slices of cheese as a minimum for grilled cheese, sometimes 4. If I'm really hungry I might make a double decker grilled cheese (2 slices of normal bread with a 3 pre toasted slice between them) and then use 6 slices of cheese. I dont plan on living past 40 however.
@@arthas640 Get on my level, I've made a 4 layer grilled cheese. I ate half of it then the rest for dinner. It was honestly difficult since I used a really small pan. Tasted good though
Just tried it, I added eggs and king's oysters and just used regular whole grain bread. When I was adding water, I was worried it was going to make the bread soggy. But it was delicious. Thanks for bringing this masterpiece to our attention
I make these at least 3 times a week and I've started to adapt the recipe to whatever I have on hand. I use provolone/ mild cheddar because provolone becomes super sweet when melted and cheddar, because, well, cheddar. The provolone's sweetness makes up for the lost sweetness from my lack of Brioche buns. 10/10, thanks!
Something about your formula has me coming back every time as soon as possible. I also have never felt so inclined to go and make exactly what you do when watching a video, that really doesn't happen with other RU-vid food content. Well done once again.
Yeah if I could donate X amoutn and maybe he could show me how to make something that'd be cool. Im scared to make bread but if I saw him make a specific type i wanna make id donate or save up to donate. My chef friend just says "mix it all together, do X Y Z and bake" lol I can barely throw together ramen
Adam: "I had to go to the fancy grocery store to get brioche buns." Me: "So what do you say is a 'fancy grocery store'? Also me: *immediately finds brioche buns at my local walmart*
Thank you mr internet cook man. I made this the other day and it turned out fantastic. I made it using a slice of cheddar topped with Arugula, then a slice of Provologne with some Prosciutto I crisped up in the microwave, topped by another slice of cheddar. It was perfect the crispy butter sweet lightness of the bun with the saltiness of the prosciutto and the slight bitterness of the Arugula. Perfect.
This reminds me of the paninis from Taranto, Italy. At the time I was there, it was 2000 lira per sandwich (about a $1US). We’d get a couple of those and a bottle of Coca-cola made with cane sugar (which is basically never available in the US anymore) for a quick $2.50 lunch. It was so good.
I cant stand doing that. Metal can scratch the patina on a cast iron pan or mess up the Teflon coating on a non-stick pan so i hate using metal anything with pans in general, especially anything remotely sharp.
I love your videos, they're inspiring me to cook. Love how methodical and in depth you really are, not in no pompous pretentious way either! Thank you so much for these dude. Onwards and Upwards!
The bodily fluids on the asphalt from years of homeless people and spitting customers, paired with the oils and fluids from leaky cars really helps season and marinade the sandwich
I made this with the roasted potatoes (the oven fries) and my parents loved it! Videos like this have really inspired me to cook for my friends and family. Thank you for being an insperation Adam!
While I don't have brioche buns with me at the moment, this sandwich still turned out great with a different hamburger bun. The fried cheese around the outside is honestly the best part.
I remember growing up and my grandma making us grandkids grilled cheeses with whatever bread she had on hand. There were plenty of times it was either hot dog buns or hamburger buns. There were even a few times she made them from rolls she saved from the Golden Corral. Delicious.
Being that I live in GA, I love how you’re putting these places on the maps that people not from GA may not have heard of. Keep up the fantastic work Adam.
I tried this out and It turned out great. I put it on, on high heat, it burned however I took a bite and it tasted amazing. I didn’t have any sheets of cheese but I used the shredded mexican style and I think it turned out to be more manageable. Just buy some brioche buns, cheese of your liking, and you’ve got your base of this project!
Just made one of these and oh man was it good. Did the second version but used arugula instead of spinach and Pepper Jack instead of Swiss because that’s what I had on hand. The slight spiciness worked quite well
I work at a Krispy Kreme and had the idea to try these with the unglazed shells that they make because they are cheaper then brioche and have a slight sweetness to them which in my mind simulates the end product. I also used a cast iron pan as the weight and whole my first few attempts didn't really come out right, but using the shells you can use less butter and is generally faster. I'm not sure about the adverse health effects but it sure is delicious.
Omg I saw some sweet hawaiian hamburger buns the other day and just knew I had to try this idea but with those buns instead of brioche instead. The result was absolutely phenomenal
a while back just for funsies I made a grilled cheese out of a stale glazed doughnut; it was SO delicious that it's now my favorite way to have a grilled cheese. When I don't have any glazed doughnuts around I just sprinkle some sugar in the pan before I put the sammy in, buttered side down as per usual; I'll sprinkle more sugar in the pan when I'm flipping it so both sides will have that sweetness. I recommend somebody try it! When I mentioned it to my friends and family they all thought I was crazy and wouldn't even try it :( I'm just obsessed with the sweet and savory combo
Fwiw, I agree with Adam that there is such thing as too much cheese, especially with this specific sandwich where the Brioche’s sweetness is an important element flavor wise. Essentially you don’t want the cheese to overpower the flavor of the brioche, along with it being more uniform in terms of texture when you use less cheese.
Too much cheese and it wont melt through, especially with a sweet bun you're going to burn the sugars if you have to cook it long enough to get it to all melt.
One of my favorite things to make is a panini-style grilled cheese with bacon, and I always dip it in balsamic vinegar! It's so incredibly delicious, I'm glad someone else likes using balsamic vinegar for their grilled cheese as well!
Due to dietary restrictions, I can't eat any of the food you make, but that doesn't stop me from watching these very well made recipe videos! Good stuff man. Good stuff. I have shared your videos with my friends who can eat your food though. I hope they try it and enjoy it!
One of my favorite ways to do grilled cheese is spreading a very thick layer of cream cheese over whole wheat break and adding jalepenos. Tastes almost exactly like a cream cheese popper if it was in sandwich form
Reminds me of those croissant based grilled paninis you get in some Portuguese cafes, filled with cheese, and also ham and/or chorizo if you like some. Perfect food if you don't want to get stuffed at lunch but sink into a fat coma afterwards anyways :) Honestly, I love these suckers, especially with plenty of coffee.
Christ man I’ve never seen your videos before... that cheese melt time lapse was the moment I was like, ‘woah.. who is this guy?’... seriously impressive, fantastic editing and pacing
Just made my own at home and it's delicious, thanks so much for the vid. I personally did not have a brick so I just wrapped the bottom of another pan in foil and then pushed that down on top haha
You don't really need a dome or whatever. A very small amount of beer or water in the pan followed by immediately covering it causes the cheese to really, really melt, giving it a gooier texture. This is actually the best way to make cheeseburgers. You fry your patty as normal, add a little liquid to the pan, immediately cover it, let it steam in there for 20-60 seconds or whatever, then let go and your cheese will be oozing instead of just being a solid block that's sort of managed to get stuck on your sandwich. I like to actually put a little thin barbecue sauce underneath the cheese slice, so that when I go to assemble the sandwich the sauce won't make the bun soggy. They're likely surrounding the dome with the water because A) they're using a huge ass grill instead of a pan so they can't just put a lid on it and B) the water, if placed inside the dome, might make the sandwich a little soggy. In my experience it really isn't that much of an issue if you're just adding a splash to the side in a pan that's immediately going to evaporate, and it's going to be utterly moot if you dip your grilled cheese in tomato soup or homemade tomato pasta sauce.
Ya gotta have boundaries somewhere. I mean, I genuinely like the act of powerlifting and not just for the health benefits, but I wouldn't appreciate overlong training sessions.
Tried this at home and I got pretty good results by just using a spatula to do the pressing. It helps if you hold the spatula down with one hand and use another item (I used the handle of a wooden spoon) to press down on it.
Pro-tip: toast the inside of your grilled cheese bread, then turn it over and lay in your cheese with both sides still in the pan. Your cheese will melt faster and youll get more toasty flavors