I've been grinding beans and brewing French press so long it's become a daily muscle memory morning ritual, nothing simpler. And with my limited counter space, it can't be beat.
Did French Press for few years. Delish and the routine was nice too. And then....da da Dunn! Cholesterol came back a bit high one year and looked into my diet. Turns out French Pressing, not having a filter, the oils are delish but they raise cholesterol. Dropped a bunch of foods, switched to a Mr. Coffee and I went from 206 to 155 in less than a year. Bummer, but oh well. Avoided taking statins like my Doc recommended. So was happy about that
@@Bubbles99718 Thanks for bringing up the warning about French press coffee. It does indeed contribute to heart disease. Congrats, too, on lowering your cholesterol.
@@Bubbles99718Lucky, my Dr insisted I needed to take crestor, I've never wanted to take a statin. I'll be donating my french press and asking to see a nutritionist. Congratulations btw 🎉
@@Bubbles99718 Very interesting. It's not that there is a lot of cholesterol in coffee, but that cafestol (a diterpene found in coffee) affects the body’s ability to metabolize and regulate cholesterol. The French press method tends to maximize the amount of cafestol in the brew. A genetic condition may make it worse. I found that info with a simple google search, and I had no idea about it before. Don't toss out your French press, though; it has other uses. I once used it to make homemade natural cough syrup. Honey, lemon juice, garlic and some other things (I forget), boiled for a minute and then pressed.
I was introduced to the Patty Melt when I worked at Farrell's Ice Cream Parlor in Portland, OR when I was 17 years old in 1978. The patty melt, or variations of it, are still a favorite of mine. It's one reason I seldom buy, or make, hamburgers with a lot of toppings. Including not using ketchup on a hamburger since the two flavors are not compatible.
Your runner-up coffee maker is not listed with the website to purchase. Could you please add that runner up to the list? Thank you so much. I love your videos. 😊
If you don't take the onions that brown just add a nice ketchup and put them on a burger with a slice of tinned beetroot you have the clastic cheese burger that used to be made in every fish and chippie in New Zealand. The sweet caramelized onions with the slightly cooked out ketchup worked brilliantly on a burger and the sweetness of the beetroot is just amazing.
Unfortunately, and Fortunately, the only way to experience this Classic Patty Melt, Tiny’s Original that is, is to visit the only 2 Du-par’s Diners left in America. The Farmers Market restaurant in Los Angeles and the one at Las Vegas' Suncoast Hotel and Casino. I happen to live in Vegas, so I’m happy that Tiny Naylor’s Classic Melt is close by, and dang, they’re delicious 😋👍
The onion ring recipe sounds awesome if you're making it for enough people, but what if you want to make them just for a few? Freeze the results or some other technique (possibly with prepared food)?
I didn't see the OXO, too bad since I think it's better than the Moccamaster. A lot of folks say it's the best, mine is still going strong after 7 years and It's $229 for the 9 cup. Wonder why they didn't test it?
Forgive me, but I would use pumpernickel and thin slices of Campari tomatoes (intensely sweet and aromatic over the cheese. Salt and cracked black pepper. Oso delish.
$20 Mr. Coffee is our standby. After brewing, just put the coffee in a thermos or thermal carafe. Periodically my husband runs vinegar through it to clean it.
You might want to avoid vinegar in your machine. Check the user manual. Citric acid is more effective and safer for plastic and rubber parts. Lemi Shine is the easiest brand to find.
✍Hello...love patty melts but your burger is too raw for me but, thanks for cooking a delicious sandwich. I've bee cooking since I was 9 years old so now at 79 I can't seem to make a good onion ring. I've tried watching several different cooks and their different recipes but still no luck so...I'm hoping by watching and trying your recipe I'll finally be able to make some delicious onion rings. Good Night😴 Bye from NE Ohio 🌹
Those Onion Rings were awesome! A couple months ago i got an order of OR from this 1 place and they were absolutely horrible! They were soggy and i tried 2 pick 1 up and it was very droopy and there was no crunch at all. I was kinda PO.
My Bunn takes 13 minutes which is not so frustrating that I'm going to switch... at least not while it's still working. I grind Peet's fresh every morning and use filtered water
A patty melt needs thousand island dressing homemade or bought, but homemade is so easy onions, ketchup, mayo, and relish. you should caramelize the onions with the smashed patties. Just like grilled cheese sandwiches, butter the bread
I used to love, love, love onion rings, but sadly, I developed an allergy to onions. 😢 Watching them make those beautiful behemoths makes me want to break out my epipen and give them a try. 😂
Putting a hot cast iron pan in the sink and running water in it is a great way to warp or crack your skillet. That’s one of the few ways you can ruin cast iron 😩
@@barbarajackson4988 until you crack your skillet. Most tap water is well under 140°. Putting a 350°-400° under 140° or less water is likely to cause temperature shock which will eventually warp or crack your pan. Cast iron is strong, but brittle.
I couldn't understand why she even had to do that, just wipe it out good with a damp paper towel. If there were stuck bits she wanted out just use a metal spatula before wiping.
I'm a little disappointed on the onion rings you didn't remove the membrane layers that cause them to pull out of the coating. It's not super hard to get out and they make a world of difference.
I love onion rings. And Christie Morrison is my FAVORITE cook and presenter on ATK.
Another great episode! Everyone at Cooks Country & ATK really brings it. And those onion rings look sooooo good!
I've been grinding beans and brewing French press so long it's become a daily muscle memory morning ritual, nothing simpler. And with my limited counter space, it can't be beat.
Did French Press for few years. Delish and the routine was nice too.
And then....da da Dunn!
Cholesterol came back a bit high one year and looked into my diet. Turns out French Pressing, not having a filter, the oils are delish but they raise cholesterol.
Dropped a bunch of foods, switched to a Mr. Coffee and I went from 206 to 155 in less than a year.
Bummer, but oh well. Avoided taking statins like my Doc recommended. So was happy about that
@@Bubbles99718
Thanks for bringing up the warning about French press coffee. It does indeed contribute to heart disease. Congrats, too, on lowering your cholesterol.
@@Bubbles99718Lucky, my Dr insisted I needed to take crestor, I've never wanted to take a statin. I'll be donating my french press and asking to see a nutritionist.
Congratulations btw 🎉
@@Bubbles99718 Very interesting. It's not that there is a lot of cholesterol in coffee, but that cafestol (a diterpene found in coffee) affects the body’s ability to metabolize and regulate cholesterol. The French press method tends to maximize the amount of cafestol in the brew. A genetic condition may make it worse. I found that info with a simple google search, and I had no idea about it before. Don't toss out your French press, though; it has other uses. I once used it to make homemade natural cough syrup. Honey, lemon juice, garlic and some other things (I forget), boiled for a minute and then pressed.
I was introduced to the Patty Melt when I worked at Farrell's Ice Cream Parlor in Portland, OR when I was 17 years old in 1978. The patty melt, or variations of it, are still a favorite of mine. It's one reason I seldom buy, or make, hamburgers with a lot of toppings. Including not using ketchup on a hamburger since the two flavors are not compatible.
I had my first patty melt about a month ago. There was also tomato slices. Beyond yum. Never going back to a regular cheeseburger.
I miss eating at Tiny Naylor's. There was one near the Santa Anita Racetrack. I ate there often.
They had the FINEST cheesecake (for a restaurant) EVER. And of course their food was amazing. Miss them.
Your runner-up coffee maker is not listed with the website to purchase. Could you please add that runner up to the list? Thank you so much. I love your videos. 😊
Patty melt heaven! I am so making these. Thanks!
If you don't take the onions that brown just add a nice ketchup and put them on a burger with a slice of tinned beetroot you have the clastic cheese burger that used to be made in every fish and chippie in New Zealand. The sweet caramelized onions with the slightly cooked out ketchup worked brilliantly on a burger and the sweetness of the beetroot is just amazing.
Sounds good. Is that plain sliced beet, not pickled? And are you related to the infamous Hecklefish?
Best ever patty melt was served at Verne’s in Detroit, right around the corner from the Vernor’s facility on Woodward.
My local greasy spoon uses thousand island dressing on the top slice of read and it is delicious! Great episode!
Patty Melts are a fantastic Diner staple, so delicious
OMG. Y'all hit a triple!
Great toasties!
Patty melt is my all time favorite diner burger. I like it it on rye bread with American cheese. that is a winner
Cheddar or American slices are the only cheeses I'm familiar with for this sandwich. Gives it a cheeseburger flavor. Yum !
Beautifull looking onion rings ,
And beautiful thermometer ,
Where I can buy such a robust thermometer?
Thank you, Chef Christie Morrison 🌹🌹🌹🌹🌹
I like patty melts on sourdough.
Good day to all, love the channel.
Love these rings!!!
Those are some delicious bits if I must say so myself
Unfortunately, and Fortunately, the only way to experience this Classic Patty Melt, Tiny’s Original that is, is to visit the only 2 Du-par’s Diners left in America. The Farmers Market restaurant in Los Angeles and the one at Las Vegas' Suncoast Hotel and Casino.
I happen to live in Vegas, so I’m happy that Tiny Naylor’s Classic Melt is close by, and dang, they’re delicious 😋👍
The onion ring recipe sounds awesome if you're making it for enough people, but what if you want to make them just for a few? Freeze the results or some other technique (possibly with prepared food)?
Just make less of them. Halve the recipe.
You can not beat some delicious onion rings.
Those onion rings 😮
The patty melt is what i make when im out of buns❤
I didn't see the OXO, too bad since I think it's better than the Moccamaster. A lot of folks say it's the best, mine is still going strong after 7 years and It's $229 for the 9 cup. Wonder why they didn't test it?
The Patty melts I grew up with had sourkraut instead of onions 🤗😋!!!
(*sauerkraut)
That's lit. I'm doing that immediately. 👍
Similar to a Rueben with the same swiss cheese on rye bread and grilled.
Yummy TY
Bridget: "ungyun". Once you hear it, you can't unhear it.
And when the hamburger is good and cold, the onions should be almost ready!
That's what I was thinking, but then the burgers still had to be grilled off again.
Love the channel,I am wacthing indonesia
Forgive me, but I would use pumpernickel and thin slices of Campari tomatoes (intensely sweet and aromatic over the cheese. Salt and cracked black pepper. Oso delish.
A nice twist
Why not buttering the bread itself instead of putting butter everywhere else?
👍
$20 Mr. Coffee is our standby. After brewing, just put the coffee in a thermos or thermal carafe. Periodically my husband runs vinegar through it to clean it.
You might want to avoid vinegar in your machine. Check the user manual. Citric acid is more effective and safer for plastic and rubber parts. Lemi Shine is the easiest brand to find.
Better to just use distilled water. I never have to "clean" mine.
Give me a Whataburger patty melt any day. It's on Texas toast with their sauce.
Freddy’s makes a really good Patty Melt as well 😋👍
✍Hello...love patty melts but your burger is too raw for me but, thanks for cooking a delicious sandwich. I've bee cooking since I was 9 years old so now at 79 I can't seem to make a good onion ring. I've tried watching several different cooks and their different recipes but still no luck so...I'm hoping by watching and trying your recipe I'll finally be able to make some delicious onion rings. Good Night😴 Bye from NE Ohio 🌹
Those Onion Rings were awesome! A couple months ago i got an order of OR from this 1 place and they were absolutely horrible! They were soggy and i tried 2 pick 1 up and it was very droopy and there was no crunch at all. I was kinda PO.
Dupars still exists at the Original Farmers Market in Los Angeles.
i love that Toni is on more often. She's Great!
@@patrick070 no she’s not
I need a note from my Dr before eating those patty melts.
Doctors are bad for your health, avoid them.
The live duck in the pot of boiling water on the cover of Tiny's menu...LOL. And younger folks say nothing has changed over the years?
My Bunn takes 13 minutes which is not so frustrating that I'm going to switch... at least not while it's still working. I grind Peet's fresh every morning and use filtered water
Love Toni Tipton-Martin’s culinary history lessons.
I am convinced Julia is a vampire, i dont see A SPECK of aging on her after all these years.
Ummm, compare how she looked 25 years ago. That said, she is aging quite well.
Patty melts, oh yeah. 😅
St. Clair Broiler had the best Patty Melts.
😅 mainstay Walmart 12cup $18✅ I watchd Every ATK coffee maker video even tested NONE MADE REAL DIFFERENCE
A patty melt needs thousand island dressing homemade or bought, but homemade is so easy onions, ketchup, mayo, and relish. you should caramelize the onions with the smashed patties. Just like grilled cheese sandwiches, butter the bread
I used to love, love, love onion rings, but sadly, I developed an allergy to onions. 😢
Watching them make those beautiful behemoths makes me want to break out my epipen and give them a try. 😂
6! ;)
Putting a hot cast iron pan in the sink and running water in it is a great way to warp or crack your skillet. That’s one of the few ways you can ruin cast iron 😩
Not if you get your running water extremely hot too. This is my go-to method and it works like a charm.
@@barbarajackson4988 until you crack your skillet. Most tap water is well under 140°. Putting a 350°-400° under 140° or less water is likely to cause temperature shock which will eventually warp or crack your pan. Cast iron is strong, but brittle.
I couldn't understand why she even had to do that, just wipe it out good with a damp paper towel. If there were stuck bits she wanted out just use a metal spatula before wiping.
You honestly don't need a narrator.
Hooray. Something from America that I recognize and can pronounce, finally.
As opposed to?
@@GeoGuy388 All the other foreign concoctions I've been getting notifications for lately. How was my original statement unclear?
Doesn’t looked cooked enough for me 😢
Everything was a "melt" until Mickey D's sold cold cheese. And you could have a rare burger.
In the sixties, I made these by the hundreds. Not like this version.
Oh it’s horrible to waste that second fond😱
That really freaked me out!
My burgers gotta cook longer, I don’t want raw beef, gross
I'm a little disappointed on the onion rings you didn't remove the membrane layers that cause them to pull out of the coating. It's not super hard to get out and they make a world of difference.
I love patty melts but make them with sourdough, have never liked the taste of rye bread not even on a Reuben sandwich.
Why are they making cold burgers, by the time the onions are cooked they are very cold
Why not make the Onions ahead of time and keep them warm.
The meat looked distgusting - bright pink. Real raw beef does not look like this.
I miss Christopher Kimball.
🚮🚮🚮🚮🚮🚮🚮🚮🚮🚮🚮🚮