I feel like her personality goes so well with a couple of things she said that they could be catch phrases. "It's all about being organized" "you don't wanna dilly dally!"
Cool trick when using a scale to make sliders/meatballs/cookies etc. : put the bowl on the scale, tare, and “weigh” each portion in the negative by taking them out of the bowl rather than putting them on the scale. Less messy.
Any time you want to weigh ingredients, that will go into a bowl. Weigh the bowl first. After the weight is found. Zero out the scale (reset the scale to zero). Fill the bowl with your particular item and see the accurate weight of the item.
I made the Croque Monsieurs!! OMG so good!! Only one modification. I substituted one layer of Mornay Sauce for a nice slathering of Dijon mustard. Since this is such a rich sandwich I liked how Dijon cut through. I used Pepperidge Farm Farmhouse Hearty White Bread (it looked a lot like what they used and was perfect) and served the sandwiches with a very simple salad of arugula with a light drizzle of olive oil, a touch balsamic vinegar, fresh pepper and shaved parm. This was nice to cut through the richness. There wasn’t a crumb left on the plates. The sandwiches were crunchy (but not overly so) in this humid weather. Thank you ATK!!! Such an AMAZING recipe and I made something French!! Everyone absolutely raved!
This is why you should buy a good countertop over. I have a breville and a calphalon. The latter is in the second home and it was only $100 from qvc. I hardly ever use a full size oven in either of my houses.
Yes, a good toaster oven (get one with convection) is a must have for places like that. Just put it on the porch with an extension cord. The neighbors will think you're crazy, but it won't matter, because sandwiches. Worth every penny in the summer.
Gotta make that sandwich! I was in Geneva Switzerland many years ago, on a business trip. Had a free day so I drove to Gruyère. The entire area smelled like the cheese. I toured the castle and it was beautiful. The thing that makes that day trip memorable is, on my way out I was caught in a small traffic jam. We all had to stop to allow groups of dairy cattle to cross the road! Sitting in my tiny rental car, the cows were walking right by me. They appeared so big. Here’s the memorable part: one of the cows pooped 💩 on my windshield and my car door window! I managed to get my window rolled up just in time! lol 😂. I laughed so hard I didn’t realize the cars were moving and people started honking!
I always add up to a teaspoon or two of dijon mustard in my bechamel, depending on how much I make along with some onion powder. I also almost always make homemade tomato soup with roasted tomatoes, roasted onions, and real roasted garlic. I love to dip the sammy in the hot soup then eat it. 🥰
I make my croques open faced. Toast, dijon mustard, ham, mornay, gruyere and parmesan. If I'm feeling weird I put super-ripe tomato slices between the ham and the mornay.
This looks delicious. The Kentucky Hot Brown (which I'm sure that many of you are familiar with) is actually a variation of the Welch raerebit, and is quite similar to the Croque Monsieur. For those of you who are not familiar, The Kentucky Hot Brown was created at The Brown Hotel in Louisville in the 1920's as a way to use leftover breakfast scraps (toast, bacon, ham, etc.) The traditional way is to layer toasted bread, ham, turkey, bacon, and sliced tomato in a dish and cover with Béchamel sauce and cheese, then broil. It is a Kentucky staple and can be found on the menu at most local restaurants here in the Bluegrass state. Of course, everyone has their own way of fixing it. My secret is to add nutmeg to the Béchamel sauce (just like you guys did here with the Béarnaise).
I will definitely make the sliders, great hints in order to prepare them at home. The Croque Monsieur is not a sandwich I have tried, yet it is now something I intend to try on my own. I love your show and am glad that I have subscribed.
I grew up with home made ketchup. BALL Canning and old old Good Housekeeping recipes. We could buy pre pscked ketchup spices in tin boxes, with snap in tight lids. Because we grew a minimum of 120 large tomato plants. , mixed varieties. My. Oldest son used to work for one of our neighbors, and she paid him in ketchup. We use Heinze and G Hughes ( no sugar).
I'm making Sliders, pork shoulder with cider& apples, pierogi's, and last but best...Croque Monsier. Thank you Ladies I love you two. ❤️. I just spent last 3 hours writing these...with my jacked hands. Time to buy a printer.
My host in Sarajevo, Bosnia told me to meet them at a brick oven Pizza place for a real treat. One bite was enough--their tomato sauce was ketchup. My daughter told me they do the same in the Czech Republic.
This isn't the White Castle/Krystal sliders. To make them, you just need a griddle, diced onion (dehydrated that have been rehydrated if you want to be authentic) and some water. Sliders are steamed over the onions, Look for Alton Brown's "mini man burgers" if you want the real thing.
@@jamesd493 No problem, and his are more inline with what you'd get from White Castle/Krystal's. The key that sets the sliders they make apart from these and most "sliders" you find out there is the burgers are actually just steamed on the onion bed. I actually make full sized burgers that way sometimes. throw down the onions on the griddle, a little water and then put the patties on them. Cover and let steam. Sometimes I'll flip em and put hte cheese on over the onions that have stuck to the patty.
On the sliders you could have used the baking soda trick. Stir it into the diced onions and they would caramelize a bit quicker. I love making burgers with caramelized onions, bacon and baby Swiss cheese . Occasionally I'll put a bit of A1 steak sauce on there too 😋 it's tasty.
For the sliders, I don't care if I put a square burger on a round bun. I press my hamburger into the cookie sheet. Bake it, after cooked, cut into little squares to fit the small buns. No measuring, no rolling, no nothing. Have never had anyone to complain. Of course for 5 lbs of hamburger, Lipton Onion mix, pack of crushed Ritz crackers, wortershire sauce, hot sauce, onion powder, garlic powder, accent salt, pepper, and last but not least applesauce. Best burgers ever.
You could also use a Sharpie to draw the marker on the outside of the cut plastic bag. Another method: use a dry erase marker on the inside of the pie plate. Do the sliders really taste better than a regular sized burger?
@@carriemoyer They are pretty cool tools in that they are easy to wipe away from plates, smooth plastics, etc. I love em as a writing tool and the peeling away to expose the tip is nostalgic to me. lol When I was a kid I found some around the house and didn't understand their purpose. Today I keep a couple around for craft projects and I like to use them at work (restaurant kitchen) to mark on paper tickets that come through for service orders. 😊
Thanks for sharing the recipes in the past I’ve had trouble getting the recipes from the site without signing up for a free trial. I will definitely be trying both of the recipes 👍🏻😋 What brand of white bread was used??
I love the chemistry between Julia and Bryan. Interesting but fun video👍 PS: I had several Croque Monsieurs in Paris many years ago, but I don't remember them looking as awesome as the ones Bryan made here. They were wonderful. Maybe I just devoured them too quickly? lol 😋
Whose mom of the 70s jazzed up burgers with dry Lipton Onion Soup Mix 🙋♂️. Instead of a scale, we had ice cream scopes of different sizes 4-6-8oz for making meatballs and burgers. Ham and cheese sandwiches looked great, only I'd use a better ham.
Ironically I just made croque monsieur last night... my mornay sauce recipe is similar, but I don't put sauce inside the sandwich or it becomes too messy and heavy... smear of dijon mustard inside the sandwich with ham and alittle grated gruyere is all you need, top with the sauce and cheese.
No jam? I add a thin thin layer of BlackBerry jam. I'm with you on the sauce inside, sounds like a mess. Generally I use a slice of Swiss but def no sauce
When I went to England a couple of years ago, the first time I tasted the ketchup there I thought it tasted...better. Couldn't put my finger on it. Thought I was probably imagining it because I was in love the place and just everything seemed better ;) But no, the more I tried it during that trip, the more I was sure something was different so I googled it. Yep, sugar instead of corn syrup. I now purposely seek out something like "Simply Heinz" or the Hunts version I forget the name of. Not the organic, just the one made with sugar instead of corn syrup. That crap is insidious in our food in the US and not used nearly as much in other countries.
Literally nobody was surprised at the results of that ketchup taste test. It’s the one thing in the world that everyone agrees on: Heinz tomato ketchup is the best.
*these look amazing...although being a picky eater of many decades modifications would have to be made to avoid all those icky veggies and mayo...don't mind sauteing the onions for the flavor imparted if it's not too overwhelming but for the onions themselves not so much...more of a texture thing for me*
I've cut back the calories in my bechamel/mornay by adding sauteed cauliflower rice. I dry sauted the frozen product to bring out the sweetness and to soften it more before starting the sauce. I did this method for a lower calorie moussaka and no one could taste the cauliflower. I wouldn't hesitate to use the method on any recipe that called for bechamel/mornay. It's a good method for sneaking more nutrients into recipes for those picky eaters.
As a quick cheat for croque monsieur is to use ready made fondue for the sauce.. but it's pricy and you really should learn to make a cheesy bechamel. It's easy
My favorite ketchup was Muir Glen. Sadly, it is no longer available in household-sized bottles, although I believe that they still make it in commercial-sized cans.
So, the whole dominance of Heinz when it comes to the ketchup scene is definitely not the case here in Indiana, because we have our very own locally-famous brand of ketchup known as Red-Gold. You'll still see Heinz at the tables of the more national franchises, but you'll see Red-Gold at a good proportion of the more locally-owned eateries. It has a slightly sweeter, tangier flavor than Heinz, and us Hoosiers are actually quite fond of it! I must admit that I was disappointed to not see it among the contenders being tasted in this episode!☝️🍅 I highly recommend it!
Interesting tidbit. We don't have any white castle here in Wichita. Apparently the two had a falling out with walt staying in Wichita and Billy leaving. As a result we have (or had? not sure if they're still around) Walt's Diner where they serve "The Original Slider", and isn't a fast food type place, so much as a classic-themed diner complete with a soda jerk.
White Castle now makes a frozen slider (and other products) available in grocery stores and big box (Costco, BJ's, etc.) stores. They're surprisingly close to the ones you get at the restaurant. Available on Amazon but ridiculously overpriced.
@@stooge81 yeah I love them, even in frozen form, lol. Never had one until I moved out to the east coast and would drive back for holidays and so in Indianapolis and grab a sack.
I sounds odd, but sandwich should be it's own food group. I like the sound both these sandwiches. I am going to try the sliders with my 50% beef, 50% sausage trick. That French I may have to plan day for that.
I think Jack should have included Hunts ketchup in the test. It is so close to Heinz that when you taste them side by side, they almost match. I would use Hunts without reservation any time.
OMGOSH!! ATK. it’s almost too much, but I loved the cooking and was informed by the ketchup taste tests. As a Northern California native Del Monte has always been my favorite. Oh, Bridget! I’m just have to say you are no one’s “straight-man”. You should be working on your standup routine. I’d like to see it!!
Real sliders from White Castle have no sauce. They have the cooked onion pieces and pickle slices. They steam the bottom bun as well by placing it on top of the top bun before placing the cover on to steam. I LOVE White Castles!
@@lose999 when I lived places that didn’t have a White Castle Restaurant I have. They aren’t as good as fresh ones, but good enough for a crave moment. ❤️
Fun fact: the term "sliders" is often mis-attributed to a variety of origins, usually how they "slide down" when eaten -- but in reality, it's nothing so polite. It's a reference to how (while totally delicious!) a batch of high-fat, onion-steamed burgers make their exit. Yeah...
I agree Sir Kensington ketchup is different but in a tasty way in my opinion. It tastes of veggies not of corn syrup or the slick sweetness that other ketchups have. I made ketchup once from scratch and it took days using my own tomatoes to cook it down and it tasted a lot like Sir Kensington ketchup. The veggie density is high and maybe this is one ketchup that could be categorized as a veggie legitimately.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
In Germany we have cooked and cured ham in various regions, Black Forest ham is one cured variety, thank you for mentioning it. :)
Christie should have her own show!! I love her down to earth personality as well as her recipes!
I feel like her personality goes so well with a couple of things she said that they could be catch phrases. "It's all about being organized" "you don't wanna dilly dally!"
Those sliders looked amazing. I love both Christie's and Bryan's clips - if you haven't seen Bryan's Greek chicken recipe, I highly recommend it.
This is the one I was waiting for - the sliders, and the sauce Christie made for them. Christie is awesome!
I bet Christy's sauce is awesome too!
Cool trick when using a scale to make sliders/meatballs/cookies etc. : put the bowl on the scale, tare, and “weigh” each portion in the negative by taking them out of the bowl rather than putting them on the scale. Less messy.
Any time you want to weigh ingredients, that will go into a bowl. Weigh the bowl first. After the weight is found. Zero out the scale (reset the scale to zero). Fill the bowl with your particular item and see the accurate weight of the item.
I made the Croque Monsieurs!!
OMG so good!!
Only one modification. I substituted one layer of Mornay Sauce for a nice slathering of Dijon mustard.
Since this is such a rich sandwich I liked how Dijon cut through.
I used Pepperidge Farm Farmhouse Hearty White Bread (it looked a lot like what they used and was perfect) and served the sandwiches with a very simple salad of arugula with a light drizzle of olive oil, a touch balsamic vinegar, fresh pepper and shaved parm. This was nice to cut through the richness.
There wasn’t a crumb left on the plates.
The sandwiches were crunchy (but not overly so) in this humid weather.
Thank you ATK!!! Such an AMAZING recipe and I made something French!! Everyone absolutely raved!
@The Barefoot Kid I made them a second time and just as delicious!
Perfect for colder weather too and surprisingly easy to make for how good it is!
@The Barefoot Kid 😂
Thank you for this reply. I think I will try this
It's in the 90s with very high humidity here, but watching Bryan make Croque Monsieur is enough to make me turn on the oven. They look amazing!
This is why you should buy a good countertop over. I have a breville and a calphalon. The latter is in the second home and it was only $100 from qvc. I hardly ever use a full size oven in either of my houses.
Yes, a good toaster oven (get one with convection) is a must have for places like that. Just put it on the porch with an extension cord. The neighbors will think you're crazy, but it won't matter, because sandwiches. Worth every penny in the summer.
@@cris_j ha,ha.
Gotta make that sandwich! I was in Geneva Switzerland many years ago, on a business trip. Had a free day so I drove to Gruyère. The entire area smelled like the cheese. I toured the castle and it was beautiful. The thing that makes that day trip memorable is, on my way out I was caught in a small traffic jam. We all had to stop to allow groups of dairy cattle to cross the road! Sitting in my tiny rental car, the cows were walking right by me. They appeared so big. Here’s the memorable part: one of the cows pooped 💩 on my windshield and my car door window! I managed to get my window rolled up just in time! lol 😂. I laughed so hard I didn’t realize the cars were moving and people started honking!
That was a wonderful anecdote, thanks for sharing!
Made twelve of these last night. Love these sliders! The organization tips made it fun and quick.
Y'all are a hoot!! I love watching your shows & making these recipes 😋
I always add up to a teaspoon or two of dijon mustard in my bechamel, depending on how much I make along with some onion powder. I also almost always make homemade tomato soup with roasted tomatoes, roasted onions, and real roasted garlic. I love to dip the sammy in the hot soup then eat it. 🥰
I make my croques open faced. Toast, dijon mustard, ham, mornay, gruyere and parmesan. If I'm feeling weird I put super-ripe tomato slices between the ham and the mornay.
Sounds yummy. That would make it quote similar to croque provençal.
Sounds delish.
This looks delicious. The Kentucky Hot Brown (which I'm sure that many of you are familiar with) is actually a variation of the Welch raerebit, and is quite similar to the Croque Monsieur. For those of you who are not familiar, The Kentucky Hot Brown was created at The Brown Hotel in Louisville in the 1920's as a way to use leftover breakfast scraps (toast, bacon, ham, etc.) The traditional way is to layer toasted bread, ham, turkey, bacon, and sliced tomato in a dish and cover with Béchamel sauce and cheese, then broil. It is a Kentucky staple and can be found on the menu at most local restaurants here in the Bluegrass state. Of course, everyone has their own way of fixing it. My secret is to add nutmeg to the Béchamel sauce (just like you guys did here with the Béarnaise).
Yes to both recipes and the ketchup!!! I am a Heinz man sooooo... Yes!!!
Christie's an absolute sweetheart, along with Becky she's one of my favorite ATK chefs.
I agree.
Hands down she's my favourite
@@williamshott4340 Christie, yes, and I might add, Ashley Moore as well.
I will definitely make the sliders, great hints in order to prepare them at home. The Croque Monsieur is not a sandwich I have tried, yet it is now something I intend to try on my own. I love your show and am glad that I have subscribed.
I grew up with home made ketchup. BALL Canning and old old Good Housekeeping recipes. We could buy pre pscked ketchup spices in tin boxes, with snap in tight lids. Because we grew a minimum of 120 large tomato plants. , mixed varieties. My. Oldest son used to work for one of our neighbors, and she paid him in ketchup. We use Heinze and G Hughes ( no sugar).
I'm making Sliders, pork shoulder with cider& apples, pierogi's, and last but best...Croque Monsier. Thank you Ladies I love you two. ❤️. I just spent last 3 hours writing these...with my jacked hands. Time to buy a printer.
Thank you Becky and Bryan!!! Wow!!!
I just tried this recipe and want to thank you. ♥️ Delicious!!!
Easy to make and yummy! I am not smooth in the kitchen but this sandwich was easy to make and great to eat.
My host in Sarajevo, Bosnia told me to meet them at a brick oven Pizza place for a real treat. One bite was enough--their tomato sauce was ketchup. My daughter told me they do the same in the Czech Republic.
That croque monsieur slayed me. Yummmm! 😋💕 The sliders with the grilled onions looked delicious too.
Love your shows. Thank you.
Holy Moly! Gotta make that Mr. Crunchy!
thanks for great looking sliders
Orlando, FL
2 hour wait at our ONE White castle location.
I'm going into the kitchen with this recipe this weekend. Thank you for sharing!
This isn't the White Castle/Krystal sliders. To make them, you just need a griddle, diced onion (dehydrated that have been rehydrated if you want to be authentic) and some water. Sliders are steamed over the onions, Look for Alton Brown's "mini man burgers" if you want the real thing.
I am a NY'er and grew up with trips to White Castle. I want to try the one in Orlando sometime but will wait cuz I am sure there are lines still.
@@mdhalbrook Alton's recipes never fail. Thanks for suggestion.
@@jeps1973 That trip here will be awesome! So much to do in this city... and now we have a White Castle. Have fun!
@@jamesd493 No problem, and his are more inline with what you'd get from White Castle/Krystal's. The key that sets the sliders they make apart from these and most "sliders" you find out there is the burgers are actually just steamed on the onion bed. I actually make full sized burgers that way sometimes. throw down the onions on the griddle, a little water and then put the patties on them. Cover and let steam.
Sometimes I'll flip em and put hte cheese on over the onions that have stuck to the patty.
On the sliders you could have used the baking soda trick. Stir it into the diced onions and they would caramelize a bit quicker. I love making burgers with caramelized onions, bacon and baby Swiss cheese . Occasionally I'll put a bit of A1 steak sauce on there too 😋 it's tasty.
For the sliders, I don't care if I put a square burger on a round bun. I press my hamburger into the cookie sheet. Bake it, after cooked, cut into little squares to fit the small buns. No measuring, no rolling, no nothing. Have never had anyone to complain. Of course for 5 lbs of hamburger, Lipton Onion mix, pack of crushed Ritz crackers, wortershire sauce, hot sauce, onion powder, garlic powder, accent salt, pepper, and last but not least applesauce. Best burgers ever.
"We don't want to dilly dally"...LOL. I'm making it my mission to use that phrase at least once a day.
After watching the news for 10 minutes, this channel is very therapetic.
Don't watch the news. It's designed to evoke anxiety.
It is also therapeutic.
Made some of these sliders for the recent NBA finals they were devoured by my friends. I made beef sliders and turkey sliders none of them survived.
Use a china marker on the clear pie plate to indicate where 4" is when pressing burgers.
China marker, never heard of it....google time....,😉🙃
A grease ✏️ ...
You could also use a Sharpie to draw the marker on the outside of the cut plastic bag. Another method: use a dry erase marker on the inside of the pie plate. Do the sliders really taste better than a regular sized burger?
@@carriemoyer They are pretty cool tools in that they are easy to wipe away from plates, smooth plastics, etc. I love em as a writing tool and the peeling away to expose the tip is nostalgic to me. lol When I was a kid I found some around the house and didn't understand their purpose. Today I keep a couple around for craft projects and I like to use them at work (restaurant kitchen) to mark on paper tickets that come through for service orders. 😊
@@maryannford7665 probably not but maybe more fun? 😉
Awesome show today!
That was awesome! I'm saving this to favs!
Thanks for sharing the recipes in the past I’ve had trouble getting the recipes from the site without signing up for a free trial. I will definitely be trying both of the recipes 👍🏻😋 What brand of white bread was used??
If you click on the ingredient list it shows “Arnold Country White” bread.
Awesome! Mr. Crunchy!
Christie and Brian are always a basket of fun and wit😊
Great tips!!! Thanks!!!
This lady knocked it out of the park!
I love the chemistry between Julia and Bryan. Interesting but fun video👍 PS: I had several Croque Monsieurs in Paris many years ago, but I don't remember them looking as awesome as the ones Bryan made here. They were wonderful. Maybe I just devoured them too quickly? lol 😋
I made the sliders for dinner yesterday, they were a huge hit. I've been making Croque Monsieur/madame for a few years now.
'Mr. Crunchy' I love you...I watched you create this masterpiece while eating a tuna sandwich becuz I was just too tired to make anything else.
another GREAT recipe.
Oh those sliders look so good!! I love the way you did those onions!! Will make those tonight. THANK YOU❤️
Hi What kind of frying pan you Cooke sliders.? Thank you
Sliders with carmalized onions and BACON PASTE!!! YES, YES, ABSOLUTELY YES!!!!!
Whose mom of the 70s jazzed up burgers with dry Lipton Onion Soup Mix 🙋♂️. Instead of a scale, we had ice cream scopes of different sizes 4-6-8oz for making meatballs and burgers. Ham and cheese sandwiches looked great, only I'd use a better ham.
Headed to the kitchen to make my version of the sandwich 🥪 😋
Y'all made my tummy rumble!
I will do this asap!
Oh my gosh.....love it!!!
I’m drooling!
My mouth start watering at 8:08------I've got to try this recipe
is speck the same as the German ham you described?
Gonna make 'em all. Greetings from Walworth Ny 10 minutes from Fairport.
Ironically I just made croque monsieur last night... my mornay sauce recipe is similar, but I don't put sauce inside the sandwich or it becomes too messy and heavy... smear of dijon mustard inside the sandwich with ham and alittle grated gruyere is all you need, top with the sauce and cheese.
That’s exactly how I make them. Try a very sharp cheddar inside and the gruyere on top. I also use comte instead of gruyere on occasion.
I do that too, but usually with brioche
No jam? I add a thin thin layer of BlackBerry jam. I'm with you on the sauce inside, sounds like a mess. Generally I use a slice of Swiss but def no sauce
Made these for the SuperBowl and they were an absolute HIT. :-)
I like this chef ,she love to cook ,eat and feed 👍
When I went to England a couple of years ago, the first time I tasted the ketchup there I thought it tasted...better. Couldn't put my finger on it. Thought I was probably imagining it because I was in love the place and just everything seemed better ;) But no, the more I tried it during that trip, the more I was sure something was different so I googled it. Yep, sugar instead of corn syrup. I now purposely seek out something like "Simply Heinz" or the Hunts version I forget the name of. Not the organic, just the one made with sugar instead of corn syrup. That crap is insidious in our food in the US and not used nearly as much in other countries.
Throw an egg on top and make a croque madame, perfect for brunch! Loooooove those.
Ingenious way to make burgers!!
Literally nobody was surprised at the results of that ketchup taste test. It’s the one thing in the world that everyone agrees on: Heinz tomato ketchup is the best.
Unless your lucky enough to have Brooks ketchup in your area...its slightly spicier.
Love me some Mr. Crunchy! 😂😍😂😍
It's ten in the morning and I'm dying for a slider right now.
I forgot that I was on UA-cam and thought I was watching the food network. Awesome!
Yes I lived in Kansas and remember when you could get a 5 cent hamburgers cause it was just down the street from us and they were so good
Unfortunately, the only way to get White Castle in Wichita now is from the freezer section of the grocery store.
*these look amazing...although being a picky eater of many decades modifications would have to be made to avoid all those icky veggies and mayo...don't mind sauteing the onions for the flavor imparted if it's not too overwhelming but for the onions themselves not so much...more of a texture thing for me*
I've cut back the calories in my bechamel/mornay by adding sauteed cauliflower rice. I dry sauted the frozen product to bring out the sweetness and to soften it more before starting the sauce. I did this method for a lower calorie moussaka and no one could taste the cauliflower. I wouldn't hesitate to use the method on any recipe that called for bechamel/mornay. It's a good method for sneaking more nutrients into recipes for those picky eaters.
Jennifer N: 👍 GOOD great idea ...
@godson Glenn fine thanks .How ARE you?
@godson Glenn OK.. I am friendly.. What country are you in
As a quick cheat for croque monsieur is to use ready made fondue for the sauce.. but it's pricy and you really should learn to make a cheesy bechamel. It's easy
My favorite ketchup was Muir Glen. Sadly, it is no longer available in household-sized bottles, although I believe that they still make it in commercial-sized cans.
Yeah it was really good. Surprised to hear it’s no longer available.
So, the whole dominance of Heinz when it comes to the ketchup scene is definitely not the case here in Indiana, because we have our very own locally-famous brand of ketchup known as Red-Gold. You'll still see Heinz at the tables of the more national franchises, but you'll see Red-Gold at a good proportion of the more locally-owned eateries. It has a slightly sweeter, tangier flavor than Heinz, and us Hoosiers are actually quite fond of it! I must admit that I was disappointed to not see it among the contenders being tasted in this episode!☝️🍅 I highly recommend it!
Hi Ladies! I so enjoy watching
I'm not doing all that measuring so I'll just make camp outside their kitchen door with a sign that reads, *"Will work for sliders."* 🤣🤤🤤🤤
Sir Kensington's makes a nice mayonnaise. It's avocado oil based IIR which I prefer to soy oil.
Now these are my kind of recipes !!!
Interesting tidbit. We don't have any white castle here in Wichita. Apparently the two had a falling out with walt staying in Wichita and Billy leaving. As a result we have (or had? not sure if they're still around) Walt's Diner where they serve "The Original Slider", and isn't a fast food type place, so much as a classic-themed diner complete with a soda jerk.
White Castle now makes a frozen slider (and other products) available in grocery stores and big box (Costco, BJ's, etc.) stores. They're surprisingly close to the ones you get at the restaurant. Available on Amazon but ridiculously overpriced.
@@stooge81 yeah I love them, even in frozen form, lol. Never had one until I moved out to the east coast and would drive back for holidays and so in Indianapolis and grab a sack.
I wish I could do that. Looks so good. Love r pony tail
I sounds odd, but sandwich should be it's own food group. I like the sound both these sandwiches. I am going to try the sliders with my 50% beef, 50% sausage trick. That French I may have to plan day for that.
I think Jack should have included Hunts ketchup in the test. It is so close to Heinz that when you taste them side by side, they almost match. I would use Hunts without reservation any time.
Has anyone ever made a montage video of the ATK folks saying "Mmmmm"? I'd love to see that.
Julia looked like she needed to have a cooldown after she took a bite of the croque monsieur
It is really way over the top.
Brian is making something...I am SO in!
OMGOSH!! ATK. it’s almost too much, but I loved the cooking and was informed by the ketchup taste tests. As a Northern California native Del Monte has always been my favorite. Oh, Bridget! I’m just have to say you are no one’s “straight-man”. You should be working on your standup routine. I’d like to see it!!
Potato rolls are the best!
I watch your prg on PBS every Saturday I can't write fast enough plz send me the recipe ladys
The Croque monsieur looks fabulous, I can totally see adding sliced 🍅 on top of the ham, Mmmmmmm!!
Could the sliders be made on the grill? Any tips for that?
We don't wanna overcrowd the pan: Overcrowds the pan.
When she pulled out the cut sandwich bag I yelled TORTILLAS!!!
What can be substuted for sherry
Love “baby” burgers. I make them often for hubby and myself. A bit of potato salad or pork ‘n beans and “dinner is served”!
No dilly dallying with Mr Crunch makin fancy sandwiches
Jeez now I gotta try it
Real sliders from White Castle have no sauce. They have the cooked onion pieces and pickle slices. They steam the bottom bun as well by placing it on top of the top bun before placing the cover on to steam. I LOVE White Castles!
Do you ever eat the frozen white castle.sliders?
@@lose999 when I lived places that didn’t have a White Castle Restaurant I have. They aren’t as good as fresh ones, but good enough for a crave moment. ❤️
Fun fact: the term "sliders" is often mis-attributed to a variety of origins, usually how they "slide down" when eaten -- but in reality, it's nothing so polite. It's a reference to how (while totally delicious!) a batch of high-fat, onion-steamed burgers make their exit. Yeah...
They slip slide through your body!
Looks good
I agree Sir Kensington ketchup is different but in a tasty way in my opinion. It tastes of veggies not of corn syrup or the slick sweetness that other ketchups have. I made ketchup once from scratch and it took days using my own tomatoes to cook it down and it tasted a lot like Sir Kensington ketchup. The veggie density is high and maybe this is one ketchup that could be categorized as a veggie legitimately.
we love mr crunchy!!!!!!!!!!!!!!! mr. heart throb
All you missing are some fries or potato chips to go with sliders and ice cold pop then it's heaven mmmm 🤤😊
Excellent
Funny fact is Jacques Pepin uses ketchup to make almost all his sauces. I was amazed.