Try sharpening that knife you cut the onions with, Cecil. Lol, and stirring the onions with a hand carved spoon that a fan of yours sent. And I do love American cheese, I think it's the best for any melty burger thing. If you blend it with another cheese, the harmless American cheese emulsifier blends with the other cheese, and turns it into a nice melty cheese. My wife likes Swiss on a burger, and thinks I'm white trash with my singles. I blend the Swiss with American, and it's melty, good Swiss. She doesn't need to know.
A bar nearby puts a thousand island style dressing on their patty melt along with the cheese and onions. I used your smash burger dressing recipe on the patty melt and it was amazing.
Patty melts are my comfort foods, but it tastes better when someone else makes it. It does seem simple enough that I could make it on a day I need an extra hug.
that looks delicious I don't know if we can get rye bread here, but I want to try this one, too. the explanation of how to caramelize the onions is going to be super helpful, too. I've been meaning to look up a video on that, specifically
Great to have you back, happy new year to you and your family........ And we chant -...... '2024, we show trump the door' (look sir, wow!... one with bars). Awesome burger recipe BTW.
I pick up a patty melt a few times a year from a local burger chain that also makes delicious pastrami burgers. They're awesome. However, yours look better. Now I've got to find the time to make this.
I enjoy making a good rye bread, one with rye flour, yeast, and all the things that go into a good bread recipe, without the caraway seeds, which, despite their lovely flavor in soups and stews, are wasted in a bread, especially one used for a patty melt or a Reuben. I do like the patty-to-the-bread-shape. After thinking about it, the best ones I've had were made by people that did that. An excellent reminder, and one that I will remember.
Not gonna compare my cooking (or knowledge thereof) to yours Cecil. But I always saute my patty melt onions in the burger grease while I'm cooking the patties.
I prefer melted butter. Un-melted butter contains 16-18% water. I feel that if the butter is melted until all the water is cooked off, a much better crunch is produced. Un-melter butter tends to have a slightly "soggy" crunch.
Clarified butter has the water cooked off. But not melted butter. Melted butter is just butter in liquid form, it often times does not get hot enough to evaporate water.
Oh man Cecil, that looks so fucking good, I've never had a patty melt before but I may try it after seeing what it is, the name always threw me off a little Suggestions: Kim chi, pizza, Italian beef sandwich
Thank you for the step by step on the caramelized onions. Last time I tried it did NOT come out well. Gonna give this a shot next time I'm craving burgers. P.S. For ideas, how about pizza? What kind is dealer's choice since whichever way you make it someone is gonna say you're doing it wrong. 😂
@@cecilxx nice, love your work here and everywhere else.My daughter is just learning to cook and I showed her your videos and she has a blast following along. Keep up the great work.
"Earl of Sad-wich"... I'm dead.
You're obviously a great cook, but the puns, man, *chef's kiss*
You’re 100% right about the rye bread caraway seeds.
I used to cook a similar thing at home using mushrooms to sauté instead of onions, absolutely simple and easy to do in one pan.
The silky smooth voice of Cecil SomethingItalian
"Earl of Sadwich" is perfect!
Try sharpening that knife you cut the onions with, Cecil. Lol, and stirring the onions with a hand carved spoon that a fan of yours sent. And I do love American cheese, I think it's the best for any melty burger thing. If you blend it with another cheese, the harmless American cheese emulsifier blends with the other cheese, and turns it into a nice melty cheese. My wife likes Swiss on a burger, and thinks I'm white trash with my singles. I blend the Swiss with American, and it's melty, good Swiss. She doesn't need to know.
A bar nearby puts a thousand island style dressing on their patty melt along with the cheese and onions. I used your smash burger dressing recipe on the patty melt and it was amazing.
Haven’t made bread with caraway in ages, thank you for reminding me ☺️
Looks great will try this
absolutely love your videos in the kitchen and patty melts are one of my favorites will have to try this
I absolutely appreciate your videos
Love it!!!! 100% making this tomorrow!!!!
Patty melts are my comfort foods, but it tastes better when someone else makes it. It does seem simple enough that I could make it on a day I need an extra hug.
Another classic. Thanks!
Ooo....yum
Trying this tonight!
Suggestions: Pizza, baked chicken (whole, bone-in, or boneless), simple pasta.
Thanks for the content!
looks amazing.
Good to see you, Cecil.
Looks amazing!
that looks delicious
I don't know if we can get rye bread here, but I want to try this one, too. the explanation of how to caramelize the onions is going to be super helpful, too. I've been meaning to look up a video on that, specifically
Looks great
love the vid, Mr Something-Italian. def gonna be making this for dinnies tomorrow!
Great to have you back, happy new year to you and your family........ And we chant -...... '2024, we show trump the door' (look sir, wow!... one with bars).
Awesome burger recipe BTW.
Happy New Year Cecil, that patty melt looks amazing.
I wouldn't usually like a patty melt but this looked good
Nice! I do something similar but use sourdough bread and an emmental or jarlsberg cheese as well as sauteed mushrooms. Yum!
I pick up a patty melt a few times a year from a local burger chain that also makes delicious pastrami burgers. They're awesome. However, yours look better. Now I've got to find the time to make this.
Always get hungry when watching, food looks so good.
Mardi Gras is coming up could try your hand at some crawfish etouffee
looks delicious! give Eli a hug for me...
Offering another option to deglaze for the onions - Worcestershire sauce, which is not necessarily better than balsamic, but a lil more umami.
Oh probably adds a floral note too. Good call.
I enjoy making a good rye bread, one with rye flour, yeast, and all the things that go into a good bread recipe, without the caraway seeds, which, despite their lovely flavor in soups and stews, are wasted in a bread, especially one used for a patty melt or a Reuben. I do like the patty-to-the-bread-shape. After thinking about it, the best ones I've had were made by people that did that. An excellent reminder, and one that I will remember.
Not gonna compare my cooking (or knowledge thereof) to yours Cecil. But I always saute my patty melt onions in the burger grease while I'm cooking the patties.
So ... basically a cheeseburger on rye without condiments? ;-)
How about doing a video on the ultra Kosher tongue sandwich?
You can add condiments but if your burger doesn't taste good without them start over.
Adding to the toolbox!
I feel like combining this and your reverse sear steak method. The steak has the added benefit of already being bread length.
"3T of butter, one for each onion"
One of the million reasons that I love Season Liberally. You explain why it's 3T.
Also, "Earl of Sandwich".
How about some Tilapia fish and chips style recipes for your non land locked fans that can't get fresh fish?
I prefer melted butter. Un-melted butter contains 16-18% water. I feel that if the butter is melted until all the water is cooked off, a much better crunch is produced. Un-melter butter tends to have a slightly "soggy" crunch.
Clarified butter has the water cooked off. But not melted butter. Melted butter is just butter in liquid form, it often times does not get hot enough to evaporate water.
Oh man Cecil, that looks so fucking good, I've never had a patty melt before but I may try it after seeing what it is, the name always threw me off a little
Suggestions: Kim chi, pizza, Italian beef sandwich
Thank you for the step by step on the caramelized onions. Last time I tried it did NOT come out well. Gonna give this a shot next time I'm craving burgers.
P.S. For ideas, how about pizza? What kind is dealer's choice since whichever way you make it someone is gonna say you're doing it wrong. 😂
Cecil, what is your culinary background? Did you go to school or just love cooking and self taught?
I went to culinary school 2 decades ago, I have an associates in culinary and patisserie arts.
@@cecilxx nice, love your work here and everywhere else.My daughter is just learning to cook and I showed her your videos and she has a blast following along. Keep up the great work.
Shaping the burger like the rye bread is a pro tip.
I may have to try that seedless rye, never liked rye, maybe the whye...
Can I use sourdough instead of rye?
Sure. I think sourdough is the closest to rye substitution you can make.
Yum!
Earl of Sadwich
comment for the algorithm gods
So you’re saying I should stop thinking of a patty melt as a poor man’s cheeseburger?
I’ll watch you cook anything if you season it with puns.
I'm engaging with the algorithm! (I'm an NPC and this is all I can say.)