Steve, if you make a slurry of xanthan gum with a neutral oil (any oil so just a cheap one), then mix that into the sauce, it'll dissolve much better. Alex did a video on it ages ago, xanthan gum clumps easily in water (or a water heavy sauce like almost every sauce) but it works much better in oil.
Thank god. So many chopped cheese recipes online don't actually chop the cheese into the meat. Literally what is the point, its called a "chopped" cheese. The cheese has to be chopped.
The beef is supposed to be chopped up and cooked first before u had the cheese because if you put cheese on it too soon your gonna burn the cheese , Then it would be a Burnt Choppy Chop
@@kizzlestacks The funny part is that nobody outside NYC cares. It's a cheaply made sandwich, cheapest ingredients one can find, thrown together like a sloppy joe.
@@silvermediastudio I do. I live in europe. You can't find food like this in my country I do make it st home, fried chicken, choped cheese, grilled cheese, Mac and cheese, burgers... Some of the best food out there!!
Thanks a lot for your videos. Over the last weeks i cooked one of your recipes every week and my family loves it. Real streetfood with a lot of flavour.
@@Teach_1ne Cheap ingredients, thrown together, basically a sloppy joe with some cheap latin market spices. Nobody outside a handful of annoying new yorkers even know about it, let alone care. They try to act like it's on par with a Philly Cheesesteak, Boston Lobstah Roll, Bawlmer Softshell or crab cake sandwich, Texas brisket sammie, or a Nawlins Po'Boy. Just ain't gonna happen.
I live up in the Heights but did work riding around in a truck all day in 2019. Every now and then wed go stop at hajjis for lunch and get some big ass sandwiches
Your Ockham way looks delish! I would go with the OG way, though. I would struggle to get my little mouth around that. LOL. Love your channel. You’re my new addiction!
Ik brotha i was just laughing with ya. I make it without the seasonings its still a fucking chopped burger nonetheless. New yorkers just have to be different or its an oncoming aneurism.
@@oscarmanuelayala7638 The place near me adds sliced green peppers along with the onions, so it ends being a little between a cheeseburger and a cheese steak. There's also a texture difference. On a cheeseburger you get a crunchy crust on the patty but the interior is softer. A chopped cheese has no "interior" so all of the beef is crunchier and seared. It's a cheeseburger, made like a cheese steak, with meat from a taco.
I've never had a chopped cheese before, so I would have to try it both ways! When trying your Ocky Way, though, I would ask for pickled jalapeños chopped into the meat and please add a little adobo juice to your sauce--YUM!
Thank you for posting this video! I watched the video with Frankie Frank that you included in this one. It took me about five minutes, but I was able to do a freeze frame showing the first seasoning he used. I’m 99% certain that it’s the Goya adobo seasoning with the blue cap. They make about five others with different color caps that are different from each other. I knew that FF used something else because he had another jar of seasoning, but it was impossible to read the label on it. I’m going to guess that the Goya Sazonadzor Total (which is amazing) is equivalent to the Badia Complete that you used. I’m going to get some of the seasoning in the packet you used. I will hit my next chopped cheese with all three. I really appreciate this video because the chopped cheese I made before with just the Goya adobo blue was disappointing and I felt like I was missing something. You may have explained how to get from “meh” to “magnificent”.
i dunno bro the chop cheese for me was discovered in E Tremont in the Bronx and everytime I put other people on in New York, no one knew it existed before.
Correction. As a 40 yr old who grew up in NYC. We used to call any middle eastern "ack" , "ock". As a shortened version of Akbar. It essentially was a middle eastern catch all joke name that turned to a more endearing, less insulting identifier for anyone we presumed to be middle eastern . Rahim I'm sure knows this and spun it to "Ocky" to maybe have a double meaning. But I'm sure he first heard the word "Ock" in a NYC setting referenced in the way I just described.
OMG he's great I am starving for his last sandwich he made thanks for recipe. You are so talented and lovable. I'm 90 and going to ask my daughter to try and copy. That seasoning sauce looks yummy. God Bless
I love you, I do, so fucking smart and you know your shit. We're blessed to have you making us smarter. You made me a better cook. A better man. I appreciate you. I thank you with all my heart.
I used to live in NYC for years but never had one of these... That being said I love the origin story. Reminds me of the Buffalo Wing origin story. Anchor Inn or something like that... They claim it was a huge blizzard, snowed in, and they needed something to feed the guests but were running out of supplies... They had a bunch of chicken wings they used to just throw away or use in stocks or something... and they wound up throwing them in a deep frier and made up the sauce on the fly.
Dang that looks good. I’ve had to explain to people that basically a chopped cheese is a cheeseburger made in a different way because it was likely either an accident or an act of desperation without burger patties/buns but it is NOT a cheesesteak.
Both sound good and I like that you can figure out what ingredients you could add I'm such a NEARly thrown together sort of list of ingredients. That could have wild and exciting effexts
Its so funny. I've lived in NY my entire adult life, and this was a great video. I'm going to make a chopped cheese tomorrow. But I showed a buddy of mine who lives across the country.... So many questions! What's a bodega? What is a chopped cheese? What's Adobo? What's Sazon? Gotta say, now that I've lived in NY for 30 years, I can honestly say that I eat much, much better than all my old friends.
Im glad the abobo, completa, and sazón inspired you to make a creation. Those 3 are the main things that make our beef stew different than normal (among other things) Check box they have different kinds. Con azafrán had a yellow base, con culantro and achiote have a red and cilantro base etc. now go make a carne guisado brother 💪🏽
I don’t use the badia complete seasoning anymore. I use Goya sazonador total. Less sodium and gives you more room for flavor and keep the sodium down. The secret is just achiote y culantro lol. That’s just color. Doesn’t add flavor. My gf is from Nicaragua and I use that all the time. It’s just for color but adds sodium. Goya will keep the sodium down. Especially when using adobo. Goya adobo is the best!!
This reminds me of some of the concoctions I saw in New Orleans when I was there for a travel nursing job. I tried a lot of different combinations of things that I never would have dreamed of before. One thing there, though, the messiesr, the better! 🤣 To answer your question, I would probably come up with my own version of the "Ockey Way!"
I try to tell people not to cut sandwiches in foil it causes little bits of foil to get in the food only do that with the paper wrap. Wrap in paper cut then add the foil if desired. I spotted atleast 1 foil piece in the first chopped cheese u made on the tomatoe
Woah. Watching a video about a New York sandwich, and this dude pulls out the cheddar cheese made in my West Coast area! Tillamook is a Local Staple here in Oregon.
Any recipe that calls for mustard, switch out your plain old yellow for a stuff called Herlockers Dipping Mustard. It adds a whole new layer of flavor.
The Pitt cafeteria had a guy at the omelet bar who would put anything from the cafeteria into an omelet. Pizza, cereal, salad - whatever you want. It was great.
Speaking as someone that has had their fist, second, and third chopped cheese over the past week from 3 different food carts and delis, (I'm in NYC on a business trip - one from a food cart outside the Natural History museum, a deli near my hotel on 26th, and from another deli outside the WTC subway), I find that the closer it gets to a cheeseburger, the better it is for me: ie, chopped hamburger + american cheese + onion, toasted bun, a bit of ketchup and mayo on the roll, lettuce and tomato. The ones that I had that got away from that (mainly throwing in different sauces, additional vegetables, different meats) made it taste....off, at least to my pallate. However, I found it to be closer related to a "neat" Sloppy Joe, honestly - most of the ones I had didn't actually have lettuce or tomato....and I could really notice it was missing. I was all "y'know, this could really use some crispness and cold sweetness".
I've wanted to try an authentic NYC bodega chopped cheese - but never quite sure where to go around midtown. Any suggestions? And I think I might take the Ahka way to Buffalo and mimic their Stinger Sub - chopped cheese w/ buffalo chicken fingers on top. Man. Now I'm hungry.
I remember when I was growing up, American cheese was available in bricks from Kraft. I believe most deli counters still have American cheese, possibly just the white version, but it takes me back whenever I get it. I've gotta admit, that first, original version - hold the tomato is more my taste.
Maybe you can unravel the mystery of the New York mozzarepa for us next. I saw it in little Italy when on vacation but was too full to try it. I have yet to find a recipe online that looks anything like the street vender.
That Ocky remix has too much going on, but I'd still order one. My regular would be the OG with everything in the Ocky on the side. Thanks for showing the process.
I wouldn't have a problem with either but the OG is old school American and has been around since the patty melt (even though it was chopped they called it a patty) or cheddar melts. The OG looks like a Big Bacon Classic from Wendy's minus the Bacon so I would eat that often! The sauce you made was a fancy McDonald's secret sauce for the Big Mac, I like Sriracha instead of Frank's though. I make chopped Cheese Street tacos with that sauce instead of the smash burger version that you see on youtube. It's quick and easy.
So, maybe I'm just ignorant but maybe someone can help me out. What makes this different from a burger besides the form? It strikes me as something like a... I guess baked ziti versus a lasagna? Pretty much same ingredients in the basic sense but a different form. It's like an in between for a burger and cheesesteak. That about sum it up?
The whole point of the Ocky way is that Ock is the only one that can do it. So by definition this is not the ocky way. Plus people usually tell Ock what they want it on, some people choose sweet things like pop tarts and honey buns others will choose Jamaican patties, and its really whatever the customer can dream of. If I ever go to NYC its a Dream of mine to get a chopped cheese from the legendary General Ock
Steve!! Who's the original guy at Hajji deli he must be Yemeni not someone named Frank. Because Hajji means someone who performed pilgrimage in Arabic. I also read that chopped cheese was based on a Yemeni dish called Yemini Dugga which is chopped meat and veggies. We need the historical side. Find it for us.
Steve, if you make a slurry of xanthan gum with a neutral oil (any oil so just a cheap one), then mix that into the sauce, it'll dissolve much better. Alex did a video on it ages ago, xanthan gum clumps easily in water (or a water heavy sauce like almost every sauce) but it works much better in oil.
“Did you make a crappy watery thousand island dressing? No problem just mix in some chemicals from Amazon and hope the fridge fixes it!”
Thank god. So many chopped cheese recipes online don't actually chop the cheese into the meat. Literally what is the point, its called a "chopped" cheese. The cheese has to be chopped.
thought it was the meat that had to be chopped.
thats because nyc bodegas do not chop the cheese. they chop the burger patty and top it off with cheese.
The beef is supposed to be chopped up and cooked first before u had the cheese because if you put cheese on it too soon your gonna burn the cheese , Then it would be a Burnt Choppy Chop
@@kizzlestacks The funny part is that nobody outside NYC cares. It's a cheaply made sandwich, cheapest ingredients one can find, thrown together like a sloppy joe.
@@silvermediastudio I do. I live in europe. You can't find food like this in my country
I do make it st home, fried chicken, choped cheese, grilled cheese, Mac and cheese, burgers...
Some of the best food out there!!
This should’ve been a 420 special 😂
10000% 🤣
I feel like I am just from watching him make that 😂
Not like stoners would make it. 🤣😂
@@truh_von_tay you’d be surprised. Some of the best cooks I know are always baked. I respect it.
@@truh_von_tay i love cooking baked out of my mind. although I smoke rarely
YOU FORGOT THE BEV!!! 😂😂😂
Neva neva neva
SURE! SURE!
Thanks a lot for your videos. Over the last weeks i cooked one of your recipes every week and my family loves it. Real streetfood with a lot of flavour.
I would try your "Ocky Way" yes - but would always order the OG Chopped Cheese every time - Nice job
I would go OG, I don't like messy sandwiches or sandwiches that I have to hunch over and unlock my jaw to eat.
Or food made for a 10 year old. Lmaoooo at 43 I just can’t eat shit like this anymore without suffering 😂. OG with just lettuce tomato
U can go without the cheese. Its literally just a burger but slightly messier.
@@Teach_1ne Cheap ingredients, thrown together, basically a sloppy joe with some cheap latin market spices. Nobody outside a handful of annoying new yorkers even know about it, let alone care. They try to act like it's on par with a Philly Cheesesteak, Boston Lobstah Roll, Bawlmer Softshell or crab cake sandwich, Texas brisket sammie, or a Nawlins Po'Boy. Just ain't gonna happen.
@@silvermediastudionerd
Interesting. A sandwich has to be messy for me. If I have to hunch over to eat it, I know it’s good.
I was raised on chop cheese. I lived a couple blocks from hajisz for sure it happened before 99. I been eating it since 96/97.
Never had one. I live in Las Vegas lol
I live up in the Heights but did work riding around in a truck all day in 2019. Every now and then wed go stop at hajjis for lunch and get some big ass sandwiches
I live in Atlanta, we eat lemon pepper wings all flats no dressing
Nobody cares about chop cheese outside of a two mile radius. It's a trash sandwich, to be frank, on the level of sloppy joe.
@@silvermediastudio ahh you mad
Your Ockham way looks delish! I would go with the OG way, though. I would struggle to get my little mouth around that. LOL. Love your channel. You’re my new addiction!
People from New York get so offended when you say a chopped cheese is literally just a chopped up burger on a bun/roll like that’s not accurate lmaooo
I mean besides the seasoning what's the difference??? 😂😂😂
@@oscarmanuelayala7638 there is no difference lmao. But for some reason telling them it’s a cheeseburger on a roll will get them upset quickly lmao
Ik brotha i was just laughing with ya. I make it without the seasonings its still a fucking chopped burger nonetheless. New yorkers just have to be different or its an oncoming aneurism.
@@oscarmanuelayala7638 The place near me adds sliced green peppers along with the onions, so it ends being a little between a cheeseburger and a cheese steak. There's also a texture difference. On a cheeseburger you get a crunchy crust on the patty but the interior is softer. A chopped cheese has no "interior" so all of the beef is crunchier and seared.
It's a cheeseburger, made like a cheese steak, with meat from a taco.
I'm from NYC and I approve this message
I've never had a chopped cheese before, so I would have to try it both ways! When trying your Ocky Way, though, I would ask for pickled jalapeños chopped into the meat and please add a little adobo juice to your sauce--YUM!
Thank you for posting this video! I watched the video with Frankie Frank that you included in this one. It took me about five minutes, but I was able to do a freeze frame showing the first seasoning he used. I’m 99% certain that it’s the Goya adobo seasoning with the blue cap. They make about five others with different color caps that are different from each other. I knew that FF used something else because he had another jar of seasoning, but it was impossible to read the label on it. I’m going to guess that the Goya Sazonadzor Total (which is amazing) is equivalent to the Badia Complete that you used. I’m going to get some of the seasoning in the packet you used. I will hit my next chopped cheese with all three. I really appreciate this video because the chopped cheese I made before with just the Goya adobo blue was disappointing and I felt like I was missing something. You may have explained how to get from “meh” to “magnificent”.
I love Rahim's attitude and culinary balls! I want to go to NYC just to experience his shit.
Blossom end!! Another awesome video! Thank you!!
Your version looks amazing !!
THX a lot
@5:41 - "It's nice.." actually lol'd.😆
This channel is rather fantastic!
Dissolve the Xanthan Gum by stirring it into a little neutral oil first. Helps distribute without clumping, as it is oil soluble.
Another masterpiece from my favorite UA-cam Chef.
Love your content 😊😊😊
i dunno bro the chop cheese for me was discovered in E Tremont in the Bronx and everytime I put other people on in New York, no one knew it existed before.
Facts, but us real ones can’t fight the media.
@@redeb21 💯
Correction. As a 40 yr old who grew up in NYC. We used to call any middle eastern "ack" , "ock". As a shortened version of Akbar. It essentially was a middle eastern catch all joke name that turned to a more endearing, less insulting identifier for anyone we presumed to be middle eastern . Rahim I'm sure knows this and spun it to "Ocky" to maybe have a double meaning. But I'm sure he first heard the word "Ock" in a NYC setting referenced in the way I just described.
OG all day only had a chopped cheese once at a random bodega but it was amazing
OMG he's great I am starving for his last sandwich he made thanks for recipe. You are so talented and lovable. I'm 90 and going to ask my daughter to try and copy. That seasoning sauce looks yummy. God Bless
"There are no real rules..."
Me: Could I get that without onions?
Griller: Sir, please leave the state.
I love you, I do, so fucking smart and you know your shit. We're blessed to have you making us smarter. You made me a better cook. A better man. I appreciate you. I thank you with all my heart.
I used to live in NYC for years but never had one of these... That being said I love the origin story. Reminds me of the Buffalo Wing origin story. Anchor Inn or something like that... They claim it was a huge blizzard, snowed in, and they needed something to feed the guests but were running out of supplies... They had a bunch of chicken wings they used to just throw away or use in stocks or something... and they wound up throwing them in a deep frier and made up the sauce on the fly.
Dang that looks good. I’ve had to explain to people that basically a chopped cheese is a cheeseburger made in a different way because it was likely either an accident or an act of desperation without burger patties/buns but it is NOT a cheesesteak.
Is anyone else spazzing on the the fact that he hit a nice-ass lateral cut on the mozz stick?
Great Video!!
I see you with that bandaged index finger, bro. Love knowing you're doing it for real. I always enjoy your videos.
why 720p?
Both sound good and I like that you can figure out what ingredients you could add I'm such a NEARly thrown together sort of list of ingredients. That could have wild and exciting effexts
Nailed it dude!!
Its so funny. I've lived in NY my entire adult life, and this was a great video. I'm going to make a chopped cheese tomorrow. But I showed a buddy of mine who lives across the country.... So many questions! What's a bodega? What is a chopped cheese? What's Adobo? What's Sazon?
Gotta say, now that I've lived in NY for 30 years, I can honestly say that I eat much, much better than all my old friends.
Im glad the abobo, completa, and sazón inspired you to make a creation. Those 3 are the main things that make our beef stew different than normal (among other things) Check box they have different kinds. Con azafrán had a yellow base, con culantro and achiote have a red and cilantro base etc. now go make a carne guisado brother 💪🏽
I would definitely order it both ways,to both different but amazing sandwiches, good job
I just tried the OG with gound turkey, carribean seasoning and swiss cheese. Turned out great.
I don’t use the badia complete seasoning anymore. I use Goya sazonador total. Less sodium and gives you more room for flavor and keep the sodium down. The secret is just achiote y culantro lol. That’s just color. Doesn’t add flavor. My gf is from Nicaragua and I use that all the time. It’s just for color but adds sodium. Goya will keep the sodium down. Especially when using adobo. Goya adobo is the best!!
Looks bomb thank you for the video
This reminds me of some of the concoctions I saw in New Orleans when I was there for a travel nursing job. I tried a lot of different combinations of things that I never would have dreamed of before. One thing there, though, the messiesr, the better! 🤣 To answer your question, I would probably come up with my own version of the "Ockey Way!"
I can't wait to get back to NYC and get myself a chopped cheese! As always great content man
720P?
I try to tell people not to cut sandwiches in foil it causes little bits of foil to get in the food only do that with the paper wrap. Wrap in paper cut then add the foil if desired. I spotted atleast 1 foil piece in the first chopped cheese u made on the tomatoe
That garlic bread strategy is epic. I'm an unexperienced cook looking to get good, and that gets bread a step ahead!
Woah. Watching a video about a New York sandwich, and this dude pulls out the cheddar cheese made in my West Coast area! Tillamook is a Local Staple here in Oregon.
Bodega seasoning?
I use an equal mix of mayo, mustard, ketchup, and sweet pickle relish for my spread on the rolls. Amazing sandwich and much better than any hamburger.
Sweet relish 🤮
Appreciate the realness
Sazone!😂
So you shape loose ground beef into a patty then deconstruct it on the fire so it cooks like loose ground beef? Makes perfect sense
All you had to say was Sazon and you know ITS ON!
Both look great! Never had one but I am thinking ground lamb, feta, onion, garlic, oregano, lemon.....help me!
Any recipe that calls for mustard, switch out your plain old yellow for a stuff called Herlockers Dipping Mustard. It adds a whole new layer of flavor.
The Pitt cafeteria had a guy at the omelet bar who would put anything from the cafeteria into an omelet. Pizza, cereal, salad - whatever you want. It was great.
Speaking as someone that has had their fist, second, and third chopped cheese over the past week from 3 different food carts and delis, (I'm in NYC on a business trip - one from a food cart outside the Natural History museum, a deli near my hotel on 26th, and from another deli outside the WTC subway), I find that the closer it gets to a cheeseburger, the better it is for me: ie, chopped hamburger + american cheese + onion, toasted bun, a bit of ketchup and mayo on the roll, lettuce and tomato.
The ones that I had that got away from that (mainly throwing in different sauces, additional vegetables, different meats) made it taste....off, at least to my pallate.
However, I found it to be closer related to a "neat" Sloppy Joe, honestly - most of the ones I had didn't actually have lettuce or tomato....and I could really notice it was missing. I was all "y'know, this could really use some crispness and cold sweetness".
I've wanted to try an authentic NYC bodega chopped cheese - but never quite sure where to go around midtown. Any suggestions? And I think I might take the Ahka way to Buffalo and mimic their Stinger Sub - chopped cheese w/ buffalo chicken fingers on top. Man. Now I'm hungry.
Chopped cheese being that old surprised me I hadn’t heard of them till 2014 either from kids in HS or Desus mentioned them
bro. Bro. The french fries and the mozzarella sticks at the end. BRO.
I remember when I was growing up, American cheese was available in bricks from Kraft. I believe most deli counters still have American cheese, possibly just the white version, but it takes me back whenever I get it.
I've gotta admit, that first, original version - hold the tomato is more my taste.
We cannot say this is good for the heart, but dang does it look good for the soul
Maybe you can unravel the mystery of the New York mozzarepa for us next. I saw it in little Italy when on vacation but was too full to try it. I have yet to find a recipe online that looks anything like the street vender.
Nice Sandwich gonna start with The OG way b4 I try the Ahki way but they both look Awsome!
When I was in NYC I went to blue sky deli to try a chopped cheese. I can see why it’s a staple in NYC
Classic chop, on a long roll. Perfection as it is.
That Ocky remix has too much going on, but I'd still order one. My regular would be the OG with everything in the Ocky on the side. Thanks for showing the process.
you the man for this video
I gotta try both tbh. but then again I watched this while I'm hungry....
I wouldn't have a problem with either but the OG is old school American and has been around since the patty melt (even though it was chopped they called it a patty) or cheddar melts. The OG looks like a Big Bacon Classic from Wendy's minus the Bacon so I would eat that often! The sauce you made was a fancy McDonald's secret sauce for the Big Mac, I like Sriracha instead of Frank's though. I make chopped Cheese Street tacos with that sauce instead of the smash burger version that you see on youtube. It's quick and easy.
Love this sandwich, but I do mine vegetarian with beyond or impossible burger. Works perfectly. I usually add sauteed mushrooms too.
Question from a Canadian - is "American Cheese" like Kraft Singles? Or regularly made cheese like a Mild Cheddar?
2:25 his solution was jack phila
This started with chefs not wanting to throw away their scraps .
When building I'd switch the order of the lettuce & the tomatoes
Steve, thank you thank you thank you for pronouncing homogeneous correctly. I love it. Oh and the sandwich is money$$$
Do you pronounce it as hom-o-gene-us or ha-Moh-je-nus? Because i never knew they was 2 correct pronunciation.
I just found where he said it at. Im assuming you pronounce it the second way.
So, maybe I'm just ignorant but maybe someone can help me out. What makes this different from a burger besides the form? It strikes me as something like a... I guess baked ziti versus a lasagna? Pretty much same ingredients in the basic sense but a different form. It's like an in between for a burger and cheesesteak. That about sum it up?
Definitely want the Ocky Way. Looks amazing
its not too salty with all this seasoning?
Absolutely fantastic 😂
Love this but… do the orange Goya sazón packet with adobo how the bodegas do it, you’ll love it my brother. You the man though.
which sazon is the "secret"?
New York has the Chopped Cheese
Pennsylvania has the Philly Cheesesteak
Louisiana has the Po Boy
good shit
Actually New York has the Italian. Much more renowned and endemic than the chopped cheese
On the Jersey side of NYC, sometimes you get a Portuguese roll instead of a kaiser roll.
Can’t forget the bev
I have been putting off seasoning my new cast iron for months. Definitely gonna do it to make this. Looks insane.
Ocky is too busy for me.
I went into this thinking it was gonna be a complaint against "non traditional" chopped cheese but instead I got love for both
If you wanna killer spin on a chopped cheese come to twisted fiddler in upstate ny
The ocky way be costing 20+.
Grew up eating bodega steak sandwiches (which is how I know them) they are so freaking good
Now do one about the French dip in LA.
The whole point of the Ocky way is that Ock is the only one that can do it. So by definition this is not the ocky way. Plus people usually tell Ock what they want it on, some people choose sweet things like pop tarts and honey buns others will choose Jamaican patties, and its really whatever the customer can dream of. If I ever go to NYC its a Dream of mine to get a chopped cheese from the legendary General Ock
Now I know how to make a classic NY style chopped cheese! YES!
Steve!! Who's the original guy at Hajji deli he must be Yemeni not someone named Frank. Because Hajji means someone who performed pilgrimage in Arabic. I also read that chopped cheese was based on a Yemeni dish called Yemini Dugga which is chopped meat and veggies. We need the historical side. Find it for us.
Damn, this looks good!
I don’t know the science behind it but iceberg lettuce levels way up when shredded.
I'm INCREDIBLY surprised you didnt slap 2 cutlets into this, i coulda swore i was gonna see chicken cutlets lolol
Love it anyway!! Top tier content ❤
🤔 chopped cheese with some cutlets sound fire asf
best steak and cheese ive ever had was in hudson, New Hampshire... little shack called Cahill's Super Subs
That french fry brand has great tots also, they seem to be bigger than other brands also.
id go classic but mozz sticks sounds like a banger addition.
Hell yeah. And possibly hash brown
Phenomenal