As a native Missourian, you need to know we pronounce all French names wrong. I assure you, It's La-CLEED, Missouri, even though the paper is the Laclede Blade which would rhyme if you went with the French pronunciation. From Ver-SALES, Missouri to Bellfountaine (BELL-FOUNTAIN) Neighbors, there's not a French name we won't mangle.
As a Missourian, it’s pronounced “luh-Cleed” (/ləkli:d/ in IPA). Though it’s named after Pierre Laclèd (the e there would be the same as in head or set), the founder of Saint Louis.
I'm a slow learner. But after six thousand episodes I've figured out that 7.5 is the baseline for good. Anything more is great and anything less is probably something you'd never make again. I like it. And again, I'm slow.
I paused to look at the paper and the first story is about a man that was ripped in half by a freight train. At least the family could then get a fish sandwich recipe.
A lot of the sandwiches on here are entertaining to watch being made, but I'm like, "Who was eating these?" This one looks pretty damn delicious though. I have all these ingredients, so I'm making this tomorrow! Also, I lived in St. Louis for a long time, and it's pronounced La-Cleed. Not Le-Clayed.
Here’s how I picture this sandwiches invention going: “I want some egg salad, but this fish also looks tasty, what to do?” Grabs fish and eggs, violently smashes them together. “That works.”
"Hey, you've got your fish in my egg salad!" "You've got your eggs in my fish salad..." Sorry, you've got to be of a certain age to get that reference... 😜
Worked at a luncheonette in the 1970s. Had a customer that liked tuna and egg salads on one sand. Always thought it was odd. Salmon makes it odder. Nice PU.
In all my 51 years, I've never had a Caper, I don't believe I needed one in any recipes I've used so far. I know what they are but can someone tell me what they taste like? I'd like to know before I hunt em down to try them.. Thanks
It’s not far off from your standard dill cucumber pickle spear, I just think the flavor is deeper and saltier. Texture soft like the inside of a cucumber pickle but tastes more like the outside. I love them!
Got to love those old-timey recipes that leave out measurements or just tell you to add "enough" mayo, as if they hadn't yet hit upon the concept that recipes work much better when they're aimed at people who don't already know the recipe
Every so often I make tuna and hard boiled egg salad. It’s a nice change. Plus up with rippled potato chips for crunch!
plus'in up a sammich with chips is always good. 😋
Chips upgrade any sandwich to A level
yes yes yes! delicious
I always get a couple of these whenever I am in Paris to bring home as a treat for the kids.
What fish do they use?
@@WhoIsRuccaz cooked fish
"Mental note to self" he says as he's recording a video. Love it.
Right? Like I needed to do that 🤦♂️
As a native Missourian, you need to know we pronounce all French names wrong. I assure you, It's La-CLEED, Missouri, even though the paper is the Laclede Blade which would rhyme if you went with the French pronunciation. From Ver-SALES, Missouri to Bellfountaine (BELL-FOUNTAIN) Neighbors, there's not a French name we won't mangle.
And don't forget Bois d'Arc, pronounced "Bo-dark"!
At least y’all are consistent 😂
Lovely 🤣❤
Thank you! I was just going to say some of this.
@@JasonCrowder-j1j in Missourian it would be the PEREZ-un samwich
I recently discovered salt cured lemons. I've been putting them on everything. I bet they would work on this. Thanks Barry. 👍👍
I've made preserved lemons. You should try, it really is just lemon, lemon juice and salt. Great in rice pilaf.
@melissalambert7615 Thanks. I'll try it.
This series must require so much mayo. How much do you go through in a month?
Probably a commercial size tub
Costco!
I wonder when people started buying their mayo rather than make it themselves.
@@JustSumGuy 1907 in Philadelphia, thanks to the Schlorer Delicatessen Company.
Yeah. The fellow stocking the mayonnaise shelf at Costco sees Mr. Sandwiches guy, and automatically knows how important his job just became. ;)
There's a bit of a a Salad Niçoise vibe to it, particularly once plussed up with olives.
It would be hilarious if it turned out that there was a note at the end of the recipe saying 'submitted by Jim Parisian'.
Egg salad with tapenade sounds amazing! I'm a big fan of both, but never put them together. Great idea!
As a Missourian, it’s pronounced “luh-Cleed” (/ləkli:d/ in IPA). Though it’s named after Pierre Laclèd (the e there would be the same as in head or set), the founder of Saint Louis.
Sorry, *laclède
Came here to say this. Glad u got here first! 😊
Oooh... The tapenade. Did not see it coming. Love the tapenade. Have a great day!
I'm a slow learner. But after six thousand episodes I've figured out that 7.5 is the baseline for good. Anything more is great and anything less is probably something you'd never make again. I like it. And again, I'm slow.
I paused to look at the paper and the first story is about a man that was ripped in half by a freight train. At least the family could then get a fish sandwich recipe.
Very close to how I grew up making tuna salad. Always had eggs and capers and relish.
Anyone else wanna see inside Barry’s fridge? I’m so curious about all of his condiments. I’d like a spice cupboard tour as well. 🤣
How about smoked trout instead of salmon? Best trout I ever had was in Missouri, needs some lemon, too ❤
Congrats on *50,000* subscribers!
Thank you!!
I really love how you pronounce "Laclede" in the proper French style and everyone who lives in St. Louis says, "La-cleeeeed."
A lot of the sandwiches on here are entertaining to watch being made, but I'm like, "Who was eating these?" This one looks pretty damn delicious though. I have all these ingredients, so I'm making this tomorrow!
Also, I lived in St. Louis for a long time, and it's pronounced La-Cleed. Not Le-Clayed.
I wanna try this with dill kettle chips.
Here’s how I picture this sandwiches invention going:
“I want some egg salad, but this fish also looks tasty, what to do?”
Grabs fish and eggs, violently smashes them together.
“That works.”
"Hey, you've got your fish in my egg salad!" "You've got your eggs in my fish salad..."
Sorry, you've got to be of a certain age to get that reference... 😜
The Reese’s ad with the lady walking around eating from a jug of peanut butter?
@@Aranthappyrobot Got it in one. I see you are also older than dirt! 🤣
I agree acidity and fish always fits nicely.
Catfish would be great in this since it has a natural sweetness.
Somehow it reminds me of the Wim Wenders film, PARIS,TEXAS , starring Harry Dean Stanton...😊
yesterdays video was just too hilarious when you plus-ed it up 🤣
I was thinking lemon for the plus-up but tapanade was also a good idea.
I am ready for a " pickly pop " T-shirt !
That was not enough mayonaise.
Smoked trout - yes!
Pickly pop with the capers, babycakes!
Worked at a luncheonette in the 1970s. Had a customer that liked tuna and egg salads on one sand. Always thought it was odd. Salmon makes it odder. Nice PU.
Maybe they missed the taste of home back in Par-ree. Side note, Luncheonette would be a beautiful name for a girl
Trout egg salad sandwich
This looks good.
In all my 51 years, I've never had a Caper, I don't believe I needed one in any recipes I've used so far. I know what they are but can someone tell me what they taste like? I'd like to know before I hunt em down to try them.. Thanks
It’s not far off from your standard dill cucumber pickle spear, I just think the flavor is deeper and saltier. Texture soft like the inside of a cucumber pickle but tastes more like the outside. I love them!
@@The3Storms Thank You,, I'll have to check those out then.
I love 😍 mayo 😊.
Parisian Sandwich sounds a bit better than egg and fish sandwich.Ooh Exotic!
Needs a baguette!
Relish would really have pushed the plus up into tartar sauce territory
I think the whitefish would have worked better, would have been a bit more mild vs salmon.
yeah dude 🎉🎉🎉
My grandfather was an avid lake fisherman in MO. The answer is: Bass.
Paris is a city in Missouri
I don't think that was quite enough mayo. And I feel like we're missing the pickley pop.
No "Pickley Pop" reference ?
Barry let us down this time. D:
Brb, I'm gonna have to Google "tapenade" and "capers" real fast
Edit: Okay, looks yummy
Missourians usually pronounce if Luh-cleede. Versailles is Ver-sales, Milan is Mye-lun.
Came to say this.
I am imagining the original mid-west "canned fish" to comprise sardines or something worse!
0:08 i feel like i know your videos well enough to guess that there was a cut step here. you wouldn’t usually start the first step with “okay, now…”
...some say there was no first step. While others say...
Tapenade in tuna salad?
You ate quite a bit of that one
all of it, eventually lol
But was it enough mayonnaise? I’m here to ask the burning questions 😋
Dijon.
When will we see the Dubai sandwich? 🥪
link to your fav recipe?
@ I don't have one. I am looking forward to see one.
Other than that the classic BLT does it for me. 🥓 🥬 🍅
plus it up with some whitefish and you're well on your way to a larry david
I must be addicted to UA-cam... first! Haven't even watched it yet, Barry...
way up on my gross -o-meter scale and happy you ate it so we didn't have to 🤣
Do you ever get tired of sandwiches?
Nope!
Pareesian Sandwich.
Parisian? How about some Dijon mustard? [Albeit Dijon is not in Paris. Lol.]
(Looks at amount of mayonnaise, in Kendrick Lamar voice:) ITS NOT ENOUGH
Absolutely nothing about this seems French, lol
Want
Got to love those old-timey recipes that leave out measurements or just tell you to add "enough" mayo, as if they hadn't yet hit upon the concept that recipes work much better when they're aimed at people who don't already know the recipe