my thoughts exactly. I mean you can do it if you have shittons of freetime anyway. but working 40-50 hours a week.. you just want to slap some stuff on bread and eat it. what's next. .growing your own grain cause bought flour is not hipster enough?... don't get me wrong.. i loved to cook stuff when i was a student but now it's just a burden.
you Guys just dont know how to work your time, just prepare the stuff beforehand, if you like bacon dont so that little do a whole pork belly other day you cam make a jar of mayo that will last you a month unless you brush your mouth with it, bread in the fridge can last a lot of time and you can do the dough one day refrigerate it and slow proof it until the next day so whats ur excuse
I hate when something is labeled "hipster" when you go the extra mile for something when it's actually beneficial in the end. So what if he were to grow his own grain? Just because you can get something from a store or anywhere that sells foods conveniently doesn't mean it's a bad thing to learn a life skill or a bad thing that you'll know where your food came from and what's in it (not additives that's for sure), you can say "I made that with hard work". Just because you work 40 to 50 hours a week doesn't mean you can't put in a little effort to make something. You can, you just don't want to
There is no "cooking channel" on youtube like yours. I cant put it in words what exactly makes your videos so special... They just feel so comforting to watch and so relatable, they have the homemade feel to it while being very professional. The food is not made to be fancy but to taste amazing. I love this content and Im so thankfull , I started cooking a lot because of you.
love the video! advice from someone who used to make club sandwiches on a daily basis: You don't need to toothpick them to cut them (you can toothpick/skewer them afterwards, just doesn't necessarily need them in the cutting process.) To cut double decker club sandwiches, it should be two movements. first movement is from having your knife pressed on the top of the sandwich with one hand pressed over it, putting pressure on the bread - one very strong swipe forward/downwards with the knife whilst compressing with the other hand, and the second movement is bringing the knife back, equally strongly to cut any remaining uncut parts of the sandwich. Don't saw a sandwich, you'll only end up losing filling. slice it in half with two strong, swift and confident movements. This is how it do.
I poach chicken all the time. Three chicken breasts in pan with water half way up the chicken. Season: I use salt, pepper, garlic powder, and chili powder. Simmer covered for 12 minutes. Take off heat (keep covered) and let sit in water for 30 minutes. That re-hydrates the chicken and allows the flavors to penetrate. Remove chicken and strain broth (it has more flavor than you think and makes unbelievable gravy!). This version of chicken is moist and withstands refrigeration (they don't turn into hockey pucks). Great for sandwiches, salads, or shredded for tacos. Cheers!!
Brothers Green Eats since I don't have any maple syrup left, I'm trying to use date syrup now. Let's see how it turns out. Strictly speaking from color it looks more pink than white bread now 😊
Just made this for my family. Incredible. Oh yes everything from scratch: bread, mayo, souved turkey breast, 1 month cured bacon! Thanks for the inspiration Mike!!
I always put bacon (or anything hard, crispy or difficult to cut through) at the bottom of the sandwich when it comes time to cut it. This means the weight of the other ingredients helps to hold it in place and more importantly, the other ingredients don’t get smushed as you try to get your knife through the top. Whether this means stacking the bacon on the bottom or flipping the sandwich upside down for the cut is up to you. Also, i like to use a soft non-toasted slice of bread for the middle layer.
My uncle works at a bakery in the town where my mom grew up, and the best part of going to my grandma's house was that every sandwich was made on fresh white bread from his bakery. You can't beat it.
Usually salmonella is only found on the shell of the egg and the egg get's comntaminated when you crack it. If you wash the egg well and dunk it in boiling water before cracking, you greatly reduce the risk.
Isn't he suppposed to announce that the video is sponsored somewhere? It's crazy because he took all the effort removing the labels from the gingerale and club soda, but was very specific about "Smirnoff no 21"
Mike, you are my brother from another mother. I went to the club every day in the summer, played 18, went swimming, had a club with a Shirley Temple. That is amazing.
This was a fun trip down memory lane. Around 1960 (both before and after) Our Nana would take my brother and I to Woolworth's and I always had a club sandwich, with potato chips in the middle. We felt very fancy schmanzy and enjoyed it thoroughly. around 1964 I started making things for myself in the kitchen and learned how to make yummy things even better. Thanks for this guys. All the best Jim, Oaxaca, Mexico Retired
It was a platter sandwich. And the middle piece of bread made it 'fancy' and filling at events held at country clubs where sit down events weren't on the agenda. This is what I was told by the owner of my first restaurant job, he was in his 70's when I was 21, that was now over ten years ago. He said he would frequent country club events a lot and the quartered club sandwich was always a staple, along with shrimp cocktails, mini fried beef patties between a dinner role (sliders, or burgers) and various cured meats on crackers. I just took his word for it, and it has made sense ever since he told me to be honest.
Great set of recipes, Josh. Thanks for sharing! Now here is how to make the mayonaise in just seconds, when it comes to mixing it together. 1st of all: all your ingredients should have room temperature. (Most people in the US store their eggs in the fridge. Take your egg out at least half an hour ahead of time.) This is how it works: you need an immulsion blender just like shown. And that small diameter jar you used is just perfect. You crack your egg into it. And add your salt, cest and juice, maybe a hint of sugar and even mustard right in. Then you add your oil. All of it! Then you put your blender in. Right to the bottom. What happens is, that your blade will be in the egg and other stuff, while the oil is floating on top. Start on high speed, right from the beginning. Now your blades will blend the ingredients, and just slowly suck in oil from above. Kepp the blender on the ground for at least 20 to 30 seconds. Then you can slowly raise it and incorporate the rest of the oil. You'll come out with a wonderful thick mayonaise like you had in the end in just this one step. Keep up the good work! Greetings from the north of Germany.
club sandwiches in the UK have a fried egg in them! a BLT on the bottom layer, and a chicken and fried egg on the top layer, and mayo in the BLT layer and butter on the chicken layer.
Immersion blender will change your homemade mayo game forever. Don't whisk - just add the egg to the oil in a wide-mouth jam jar, add some lemon, vinegar, salt, etc and put the immersion blender at the bottom and blend til the emulsified stuff floats to the top, then slowly move the blender up.
As a Chef for 25 years, I really enjoy your videos. I like how both you and your brother are honest and humble about your culinary ideals and skills. We make are own mayo about mmm once a month. As people commented saying it goes bad after a day because it contains raw eggs (ie lemon and vinegar)... honestly just shows how little people do know. But, who needs the beef... Anyways, hope you’re having a great day. Keep it up. You are always appreciated.
I would recommend making a belgian sandwich with ''Americain Prepare''. Basically a baguette with americain prepare (a raw ground beef preparation) and either greens or pickels and martino sauce. I think it is rather unknown outside of Belgium or the Netherlands but it is one of the best sandwiches in the world.
pro -tip - when hand whipping in a bowl and pouring with the other. If you use a damp kitchen towel and twist it and wrap it around the base of the bowl and tighten it until the bottom of the bowl barley lifts off the counter it will hold it for you and you can really whip it and it will hold
All club sandwiches are double decker. The reason is because of the proper name for each piece of bread/roll/bun used to make a sandwich. The top piece is called the "crown", the bottom is called the "heel", and the middle piece (if one is used) is called a "club".
Thanks for mentioning it, I completely forgot the name of that. I remember eating a super shitty one in Mexico that made me really sick. I never dared to try another one, but looking around online everything looks way better than what I had.
The vodka in the background is a nice touch.. A subtle reminder that it’s an essential part of “chef-per-tise” and perhaps s key to your relaxed - yet helpful- presentation.
Great series! I grew up with Elks Club, so I have similar fondness for Shirley Temples, still drink them and judge a place by how well they make one. No reason the folks who don't drink alcohol shouldn't get a good fruity cocktail. I have had some surprisingly fantastic ones with deep black cherries, and some that were pretty lame. I've also learned grenadine isn't cherry - it's pomegranate.
If you put the ingredients in a specific order it taste really good, Mayo, then cheese on the top bun, bacon on top of the cheese, then add the meat, bottom boom! lettuce, oil and vinegar tomatoes, onions, salt and pepper... extras go on the bottom of the bread.
Wow!! I just recently found your channel and I'm glad I did. I never really learned to cook, but seeing a guy my age making such wonderful foods has inspired me to cook more and learn the craft.
The pan fried bacon is the true frontiersman's method with the cast iron skillet, but that broiled uniformity is there even when the bacon curls up a bit. Unbeatable.
I totally enjoyed this. Thank you for sharing some of the history behind what you were making and your own fond memories. It looks like a lot of thought and planning went into making everything from scratch. I also felt the same way about Shirley Temples the rare times we ordered them as kids at a fancy restaurant on the lake.
well I created an entire sourdough bread baking course called SourdoughU.com - it's one of the most comprehensive bread baking courses on the internet so I think thats enough for right now!
Great sandwich! Just a tip: when cooking bacon, I put it on a cooling rack on a half sheet pan and bake at 400F for 20+ or until done how you like it. Also, you may not make a video of it, but one of my favorite sandwiches is peanut butter and mayo. A bit controversial, from what I hear but worth a try. Excellent on toast, and.or a bit of lettuce. I'd love to see you try it or at least hear what you think.
Brothers Green Eats ow for some reason I always heard that mayo should be eaten within 3 days of making it . (Also personally i prefer vinegar instead of lemon juice)
Fox: The lemon juice and salt are anti-bacterial. Mayo should be left out at room temperature for about an hour so the bacteria is killed. After that it will keep in the fridge or one-two weeks safely.
I stopped watching any content that Josh is in now, i dunno why i just dont connect with him i guess anymore. I learn lots from mike and i appreciate the content that he makes cause its not just another black bean, thai inspired or another banh mi sandwhich. Sorry Josh ya lost my views bro.
In all fairness they both are notorious for Asian inspired dishes, which isnt a bad thing because they're simple dishes full of flavor and veggies. I guess Mike's just been mixing it up lately. They both have great videos imo. As a long time fan I can see the content shifting to more elaborate stuff, a bit of food science occasionally. Kinda miss all the budget friendly college stuff personally. I like Josh's stuff but I think the hippie esque personality stuff is a bit too much for me lately hah. Also, it's sad I just now learned their names. >.
Agree Josh gave the channel something more relatable, Mikes Videos doesn't have the same Spirit and Energy, Josh is and was way more open his personality and shared so much of himself, thats make it easier to connect. Mike always seems dead inside, when he is doing the Videos alone. I get they have to do it because they don't live together anymore, but something is missing.
Omg I was already nostalgic with the club sandwich but then you added a Shirley temple, aka now a dirty Shirley!! So happy with this creation of yours!!
Trapped Sunshine well it's like pasta and tomatoes are ingredients, but lasagne and spaghetti are very different meals, blt and club are very different by the nature of how they are presented plus additional ingredient in club
"You gotta have sweetness in your white bread" This is what made me scratch my head when I was in the US. White Bread there is sooooo sweet, like cake.
Everytime I need to make bread I come back to this video. I've made a couple tweaks to this like add an egg and milk. And it's just the best bread ever
So I buy a fresh bakery loaf, buy a 1/4 rotisserie chicken white meat dinner from Swiss Chalet (which comes with sides and sauce), pack of bacon from the freezer section, slice some large tomotoes, lettuce and store bought mayo (hellmans, kraft, whatever...). Other than having to go out for the chicken, we all have everything else in our fridges. Makes 8 double-deckers. 2 minutes to put together once the chicken is in the house. I tried it with a 1/4 dark meat one day - wasn't the same. You guys should try it - easy-peasy.
When I make mayo I simply throw an egg, a lot of oil, and some vinegar in a tall jar och glass, then put the imulsion blender at the bottom, start it and slowly raise it. Once its above the mass, the mayo is done! Just add salt and some lemone juice.
usually the layers are distinct from each other, not double everything. basically a BLT layer with a chicken layer. also, if you put in a touch of the whey from yogurt, or other ferment, it helps the mayo last a bit longer in the fridge without changing the taste. one more thing, I had a club once with kiwi added. It was delicious. You should try it out.
I found it interesting that in the 1942 version of the same cookbook they no longer tell you to broil the bacon. Yes I looked it up since I have that one courtesy of my mom. This recipe is so basic it assumes the bread is presliced, as are the tomatoes and meat, and the bacon is already cooked. It literally just tells you what order you layer everything in.
Dude when you said the jersey tomatoes thing I was so happy lol. My family sells jersey fresh produce every summer and the tomatoes are where it all started.
Can't wait to see your bread. My grandmother made amazing homemade white bread. Hot out of the oven it was divine with butter and honey. My mother got healthy and made dense wheat bread and we hated it except for cinnamon sugar toast as an after school snack with Constant Comment tea.
Try four-piecing your sandwich loaf next time. After the straight mould, cut it with a dough scraper into 4 pieces and turn them 90 degrees. Any holes in the bread will now run side-to-side, instead down the length of the loaf.
I’d be shocked if this wasn’t already on your list, but you should absolutely make a Bahn Mi. You can absolutely bake Vietnamese baguettes in your home too.
I like the way The Oak pub in Vienna do their Club Sandwich: With three-cheese rarebit and red onion and then put the assembled sandwich into a plate-grill. The only thing I always have them leave out are the (sun dried) tomatoes, because, believe it or not, there are some of us, who hate these fruits...
Thank you so much for not including processed cheese on your sandwich. These days so many places (even upscale ones) add it, even when I ask that it not be, and I end up peeling it off.
My brother almost always gets club sandwiches at resturants ever since we were a kid even now we'll go to an amazing resturant with food we've never tried and all he wants is a club sandwich
If nobody has mentioned it yet. You should never store bread in the fridge. It's actually the worst temperature to store it at and will make it go stale and lose its moisture very quickly. Generally its best to store it in a dark bag or for longer term storage in the freezer.
Takes me back to second year university exams.. I'd have a homemade club sandwich everyday in an effort to get a bit more nutrition into my student diet. I used to coat the tomatoes in soy sauce, then all this liquid will be pulled out of the tomato by the salt and I'd be left with a slightly more umami, seasoned tomato that didn't make my bread soggy. Memories
I like to make my club sandwiches with the chicken or turkey on the lower deck, and the BLT on the upper deck. This gives you all the flavor in a more manageable thickness.
Me: do you want a sandwich?
Guests: sure
Me: okay gimme a month
hahahaahahahahha that's too funny
my thoughts exactly. I mean you can do it if you have shittons of freetime anyway. but working 40-50 hours a week.. you just want to slap some stuff on bread and eat it.
what's next. .growing your own grain cause bought flour is not hipster enough?... don't get me wrong.. i loved to cook stuff when i was a student but now it's just a burden.
Well thank god you have enough time in that oh so busy schedule to come and watch the video then complain about it at least!
you Guys just dont know how to work your time, just prepare the stuff beforehand, if you like bacon dont so that little do a whole pork belly other day you cam make a jar of mayo that will last you a month unless you brush your mouth with it, bread in the fridge can last a lot of time and you can do the dough one day refrigerate it and slow proof it until the next day so whats ur excuse
I hate when something is labeled "hipster" when you go the extra mile for something when it's actually beneficial in the end. So what if he were to grow his own grain? Just because you can get something from a store or anywhere that sells foods conveniently doesn't mean it's a bad thing to learn a life skill or a bad thing that you'll know where your food came from and what's in it (not additives that's for sure), you can say "I made that with hard work". Just because you work 40 to 50 hours a week doesn't mean you can't put in a little effort to make something. You can, you just don't want to
There is no "cooking channel" on youtube like yours. I cant put it in words what exactly makes your videos so special... They just feel so comforting to watch and so relatable, they have the homemade feel to it while being very professional. The food is not made to be fancy but to taste amazing. I love this content and Im so thankfull , I started cooking a lot because of you.
Shakko wow you my friend are a saint. Thanks for such kind words!
Just telling the truth :) Thank you for the content
Every time I watch a video on this channel I think exactly this.
Check out Alex French guy cooking. Both great channels
@@Lifebymikeg a small tip for mayo, put some yougart water. Yes yougart water, it is probiotics and will extend the shelf life of mayo.
Have you ever seen an alpaca? You are the best looking alpaca I have ever seen
Boris Bagryanskiy I’ve been wondering what he looked like for weeks. You’ve confirmed it lol
Cannot unsee. My sides.
This is it. Thank you for helping me figure out what he looks like. So fluffy looking
XD well, you gave me my first big belly laugh for the morning....
hahahahahahahahahahahawaasdlkjfhas;ldk
Looks fresh for a 100 year old sandwich
Same goes for mcdonalds cheeseburger
This 350 million year old potato is still relevant today. Unbelievable!
Bear hands cute
I made a sandwich and forgot about it. It crawled into my plate.
Hahahaha smartaleck!
love the video!
advice from someone who used to make club sandwiches on a daily basis:
You don't need to toothpick them to cut them (you can toothpick/skewer them afterwards, just doesn't necessarily need them in the cutting process.)
To cut double decker club sandwiches, it should be two movements. first movement is from having your knife pressed on the top of the sandwich with one hand pressed over it, putting pressure on the bread - one very strong swipe forward/downwards with the knife whilst compressing with the other hand, and the second movement is bringing the knife back, equally strongly to cut any remaining uncut parts of the sandwich.
Don't saw a sandwich, you'll only end up losing filling. slice it in half with two strong, swift and confident movements.
This is how it do.
I poach chicken all the time. Three chicken breasts in pan with water half way up the chicken. Season: I use salt, pepper, garlic powder, and chili powder. Simmer covered for 12 minutes. Take off heat (keep covered) and let sit in water for 30 minutes. That re-hydrates the chicken and allows the flavors to penetrate. Remove chicken and strain broth (it has more flavor than you think and makes unbelievable gravy!). This version of chicken is moist and withstands refrigeration (they don't turn into hockey pucks). Great for sandwiches, salads, or shredded for tacos. Cheers!!
Try using stock over water, it'll change everything you know about poaching.
Thanks for the tip Matt! Happy cooking
Amazing but simple white bread recipe. The results speak for themselves, gonna make some using your recipe and method at the weekend. Great job 👍👏
Let us know how it turns out!
craig michael Make America Bake Again
Brothers Green Eats since I don't have any maple syrup left, I'm trying to use date syrup now. Let's see how it turns out. Strictly speaking from color it looks more pink than white bread now 😊
I'm very impressed by the amount of preparation and thought that goes into these videos
Just made this for my family. Incredible.
Oh yes everything from scratch: bread, mayo, souved turkey breast, 1 month cured bacon!
Thanks for the inspiration Mike!!
great stuff! For the mayonaise I would recommend adding a good spoon of mustard in the beginning.
I always put bacon (or anything hard, crispy or difficult to cut through) at the bottom of the sandwich when it comes time to cut it. This means the weight of the other ingredients helps to hold it in place and more importantly, the other ingredients don’t get smushed as you try to get your knife through the top. Whether this means stacking the bacon on the bottom or flipping the sandwich upside down for the cut is up to you. Also, i like to use a soft non-toasted slice of bread for the middle layer.
Also just cut it in one motion with a sharp chefs knife rather than trying to saw through with a serrated knife
My uncle works at a bakery in the town where my mom grew up, and the best part of going to my grandma's house was that every sandwich was made on fresh white bread from his bakery. You can't beat it.
I didn’t realize mayo was so easy to make...
Give it a try! Homemade mayo is amazing!
Right? I'm wondering if salmonella is an issue though
heykelly it is
Usually salmonella is only found on the shell of the egg and the egg get's comntaminated when you crack it. If you wash the egg well and dunk it in boiling water before cracking, you greatly reduce the risk.
I know it's bad form to link other youtube channels but food wishes' Chef John has a great mayo recipe that uses the immersion blender from the start.
Sponsored by Smirnoff lol
Damn, Mike's gotta be careful
This dude is a vodka drunk...that's a dangerous game.
"A 'Shirley Temple' but also DUDE ALCOHOL I'M SO GROWN UP LMAO BECAUSE SPONSORED BY SMIRNOFF LMAO YOU GOTTA DUDE LOL"
ಠ_ಠ
Isn't he suppposed to announce that the video is sponsored somewhere? It's crazy because he took all the effort removing the labels from the gingerale and club soda, but was very specific about "Smirnoff no 21"
@@JarvidO He's mentioned it in the video description
Mike, you are my brother from another mother. I went to the club every day in the summer, played 18, went swimming, had a club with a Shirley Temple. That is amazing.
This was a fun trip down memory lane. Around 1960 (both before and after) Our Nana would take my brother and I to Woolworth's and I always had a club sandwich, with potato chips in the middle. We felt very fancy schmanzy and enjoyed it thoroughly. around 1964 I started making things for myself in the kitchen and learned how to make yummy things even better. Thanks for this guys. All the best Jim, Oaxaca, Mexico Retired
I really love how that bottle of Smirnoff just hangs out on counter so casually.
When you said you were making your own bacon I was hoping you were going to slaughter a pig and take its flesh. 4/10 from me
hahahaha
you mean raise a pig in the apartment !?
@@joso5554 Then there is the rendering part, that might be a lease breaker!
leans head back and cackles
might as well grow the wheat for the bread as well while he is at it
It was a platter sandwich. And the middle piece of bread made it 'fancy' and filling at events held at country clubs where sit down events weren't on the agenda.
This is what I was told by the owner of my first restaurant job, he was in his 70's when I was 21, that was now over ten years ago. He said he would frequent country club events a lot and the quartered club sandwich was always a staple, along with shrimp cocktails, mini fried beef patties between a dinner role (sliders, or burgers) and various cured meats on crackers. I just took his word for it, and it has made sense ever since he told me to be honest.
Great set of recipes, Josh. Thanks for sharing! Now here is how to make the mayonaise in just seconds, when it comes to mixing it together. 1st of all: all your ingredients should have room temperature. (Most people in the US store their eggs in the fridge. Take your egg out at least half an hour ahead of time.) This is how it works: you need an immulsion blender just like shown. And that small diameter jar you used is just perfect. You crack your egg into it. And add your salt, cest and juice, maybe a hint of sugar and even mustard right in. Then you add your oil. All of it! Then you put your blender in. Right to the bottom.
What happens is, that your blade will be in the egg and other stuff, while the oil is floating on top. Start on high speed, right from the beginning. Now your blades will blend the ingredients, and just slowly suck in oil from above. Kepp the blender on the ground for at least 20 to 30 seconds. Then you can slowly raise it and incorporate the rest of the oil. You'll come out with a wonderful thick mayonaise like you had in the end in just this one step.
Keep up the good work! Greetings from the north of Germany.
club sandwiches in the UK have a fried egg in them! a BLT on the bottom layer, and a chicken and fried egg on the top layer, and mayo in the BLT layer and butter on the chicken layer.
Ive never had an egg on a club sandwich? Is this a north-south divide thing?
I had a BLT with a fried egg at a restaurant a while ago! I had no idea where that came from
that sound delicious, I've gotta try that!
Where in the UK are you? I've never been served an egg with a club sandwich.
this is a lie
wow that tomato is so beautiful :o
This series has inspired me to up my sandwich game. I'm really enjoying these . Thank you for the opportunity to watch you work at something you love.
Immersion blender will change your homemade mayo game forever. Don't whisk - just add the egg to the oil in a wide-mouth jam jar, add some lemon, vinegar, salt, etc and put the immersion blender at the bottom and blend til the emulsified stuff floats to the top, then slowly move the blender up.
Fried liver sandwich with tahini, very popular in Egypt and the middle east!
That blender is called an immersion blender
and "imulsion" is spelled emulsion
Fake Plastic lolololololololololololololol indeed
this made my day!
*** submersion blender
Looooooooooool I died
As a Chef for 25 years, I really enjoy your videos. I like how both you and your brother are honest and humble about your culinary ideals and skills. We make are own mayo about mmm once a month. As people commented saying it goes bad after a day because it contains raw eggs (ie lemon and vinegar)... honestly just shows how little people do know. But, who needs the beef... Anyways, hope you’re having a great day. Keep it up. You are always appreciated.
I would recommend making a belgian sandwich with ''Americain Prepare''. Basically a baguette with americain prepare (a raw ground beef preparation) and either greens or pickels and martino sauce. I think it is rather unknown outside of Belgium or the Netherlands but it is one of the best sandwiches in the world.
Oh, sweet mother of christ this is the best UA-cam video of all time.
Where would we be without sandwiches?
Alex Cooks Food solid question
There where weekends I only ate sandwiches
Hungry
We'd all have food and grease running down our arms while trying to eat and hold together a corn husk wrapped BLT.
Mark Zoobkoff No
pro -tip - when hand whipping in a bowl and pouring with the other. If you use a damp kitchen towel and twist it and wrap it around the base of the bowl and tighten it until the bottom of the bowl barley lifts off the counter it will hold it for you and you can really whip it and it will hold
All club sandwiches are double decker. The reason is because of the proper name for each piece of bread/roll/bun used to make a sandwich. The top piece is called the "crown", the bottom is called the "heel", and the middle piece (if one is used) is called a "club".
Club sandwiches are my absolute favorite!
Shut up
Just wanted to say I enjoyed this video and for an idea maybe you should try to make a Mexican torta sandwich There delicious if made right.
Thanks for mentioning it, I completely forgot the name of that. I remember eating a super shitty one in Mexico that made me really sick. I never dared to try another one, but looking around online everything looks way better than what I had.
So fantastic on so many levels... I love how you made literally every ingredient yourself. This is the real education. Thank you.
The vodka in the background is a nice touch.. A subtle reminder that it’s an essential part of “chef-per-tise” and perhaps s key to your relaxed - yet helpful- presentation.
Season your tomato's you monster.
Immersion blender not imulsion
Great series! I grew up with Elks Club, so I have similar fondness for Shirley Temples, still drink them and judge a place by how well they make one. No reason the folks who don't drink alcohol shouldn't get a good fruity cocktail. I have had some surprisingly fantastic ones with deep black cherries, and some that were pretty lame. I've also learned grenadine isn't cherry - it's pomegranate.
If you put the ingredients in a specific order it taste really good, Mayo, then cheese on the top bun, bacon on top of the cheese, then add the meat,
bottom boom! lettuce, oil and vinegar tomatoes, onions, salt and pepper... extras go on the bottom of the bread.
Damn...intro is popping
Me: *watches the vid* huh, cool
Me: *recreates the sandwich* this is fun
Also me: *slapping the dough* you like that don't you, dirty girl~
LMAO😂😂😂
Wow!! I just recently found your channel and I'm glad I did. I never really learned to cook, but seeing a guy my age making such wonderful foods has inspired me to cook more and learn the craft.
The pan fried bacon is the true frontiersman's method with the cast iron skillet, but that broiled uniformity is there even when the bacon curls up a bit. Unbeatable.
never seen someone put vodka in a Shirley Temple before.
AzuriteT3 with alcohol it’s called a Dirty Shirley.
@@robertp457 I was gonna call it a Judy Garland.
Sandwich is the apex of food
Ker Plunk that’s the point of this series I believe... well that’s a thesis I guess that I’m trying to prove
Damn right. Well.. besides ice cream!
Pro tip, toast that middle part VERY lightly to allow for a smoother and airier bite.
I totally enjoyed this. Thank you for sharing some of the history behind what you were making and your own fond memories. It looks like a lot of thought and planning went into making everything from scratch. I also felt the same way about Shirley Temples the rare times we ordered them as kids at a fancy restaurant on the lake.
I think your next adventure in the kiten world would be baking different types of bread if you haven't done that already
Kiten !! xd
well I created an entire sourdough bread baking course called SourdoughU.com - it's one of the most comprehensive bread baking courses on the internet so I think thats enough for right now!
Good video. Have just started making luncheon meat at home, so I'll try the chicken.
The club sandwich is actually a stable of Quebec fast food cuisine. we like our club sandwiches as much as we like our poutine.
Thanks for making this ode to the best sandwich of all time. The club sandwich is room service royalty. 👑
Boys got "Roy Rogers" and girls got "Shirley Temples" … in my days, anyway ( "
Are you from New England?
When it becomes your business I will advise you.
What exactly is a "non-relevant" sandwich ???
It’s used up its 15 minutes of fame, knocked aside by avocado and bacon toast sandwiches
Mopoii LoL haha
Grilled cheese
Post Fukushima fish sandwich
14:28 coolest toaster mechanism ever.
Great sandwich! Just a tip: when cooking bacon, I put it on a cooling rack on a half sheet pan and bake at 400F for 20+ or until done how you like it. Also, you may not make a video of it, but one of my favorite sandwiches is peanut butter and mayo. A bit controversial, from what I hear but worth a try. Excellent on toast, and.or a bit of lettuce. I'd love to see you try it or at least hear what you think.
It’s probably not a good idea to leave your mayo around for a while though . That thing contains raw eggs . Eat it within a couple days .
Foxintoxx all mayo has raw eggs in it! It can stay in the fridge for a while
If it has acid (lemon juice) in it, nothing is going to happen.
Brothers Green Eats ow for some reason I always heard that mayo should be eaten within 3 days of making it .
(Also personally i prefer vinegar instead of lemon juice)
if your really worried you could bring it to 65C for a few mins to pasteurize
Fox: The lemon juice and salt are anti-bacterial. Mayo should be left out at room temperature for about an hour so the bacteria is killed. After that it will keep in the fridge or one-two weeks safely.
I stopped watching any content that Josh is in now, i dunno why i just dont connect with him i guess anymore. I learn lots from mike and i appreciate the content that he makes cause its not just another black bean, thai inspired or another banh mi sandwhich. Sorry Josh ya lost my views bro.
I'm not sure who is who, I like this guy, I don't watch the other
Which one's which? I just started watching their videos I definitely like this guy more than the other
In all fairness they both are notorious for Asian inspired dishes, which isnt a bad thing because they're simple dishes full of flavor and veggies. I guess Mike's just been mixing it up lately. They both have great videos imo. As a long time fan I can see the content shifting to more elaborate stuff, a bit of food science occasionally. Kinda miss all the budget friendly college stuff personally. I like Josh's stuff but I think the hippie esque personality stuff is a bit too much for me lately hah.
Also, it's sad I just now learned their names. >.
Agree Josh gave the channel something more relatable, Mikes Videos doesn't have the same Spirit and Energy, Josh is and was way more open his personality and shared so much of himself, thats make it easier to connect. Mike always seems dead inside, when he is doing the Videos alone. I get they have to do it because they don't live together anymore, but something is missing.
I definitely like watching Josh. He has his own style of doing things. I like watching Mike too.
An open faced club sand wedge is my favorite way to hit a golf ball.
Omg I was already nostalgic with the club sandwich but then you added a Shirley temple, aka now a dirty Shirley!! So happy with this creation of yours!!
lose the vodka then it is a Shirley Temple geez
... thats what he said...
*IDIOT ALERT*
So basically it’s a BLT with chicken...
Hell naw, Its gotta be made in a Heel + Club + Crown style, with toasted bread and cut into quarters with toothpicks, so much more than a blt!!
gohabs9 facts
So your saying it’s the way it’s presented that makes it a club. If you’re listing the ingredients, then it’s a blt with chicken.
Trapped Sunshine well it's like pasta and tomatoes are ingredients, but lasagne and spaghetti are very different meals, blt and club are very different by the nature of how they are presented plus additional ingredient in club
gohabs9
Yea. Key word: “ingredient” (chicken). I mean c’mon am I really the only one that thinks this sandwich at its core is just a blt with chicken?
"You gotta have sweetness in your white bread" This is what made me scratch my head when I was in the US. White Bread there is sooooo sweet, like cake.
Reminds me of holidays at the Presidio in San Francisco. Shirley Temples galore for the kids.
lol wtf is a relevant sandwich? Put whatever you like on it. I've seen some weird abominations but if they like it, it's "relevant" to them.
Everytime I need to make bread I come back to this video. I've made a couple tweaks to this like add an egg and milk. And it's just the best bread ever
Hey Mike! I'm loving the sandwich series so far. I can't wait to see what you do next. Much love from the Midwest!
I also put a tsp of mustard in my home made mayo. Also i don t put lemon zest, but more lemon juice.
So I buy a fresh bakery loaf, buy a 1/4 rotisserie chicken white meat dinner from Swiss Chalet (which comes with sides and sauce), pack of bacon from the freezer section, slice some large tomotoes, lettuce and store bought mayo (hellmans, kraft, whatever...). Other than having to go out for the chicken, we all have everything else in our fridges. Makes 8 double-deckers. 2 minutes to put together once the chicken is in the house. I tried it with a 1/4 dark meat one day - wasn't the same. You guys should try it - easy-peasy.
Mike thanks for this wonderful recipe for a homemade Club Sandwich, from the bread straight through to the cocktail !!
I worked at a Country Club as a busboy in the late 70s. It was different than busing tables at Bennigan's .
When I make mayo I simply throw an egg, a lot of oil, and some vinegar in a tall jar och glass, then put the imulsion blender at the bottom, start it and slowly raise it. Once its above the mass, the mayo is done! Just add salt and some lemone juice.
Immersion, not imulsion.
usually the layers are distinct from each other, not double everything. basically a BLT layer with a chicken layer.
also, if you put in a touch of the whey from yogurt, or other ferment, it helps the mayo last a bit longer in the fridge without changing the taste.
one more thing, I had a club once with kiwi added. It was delicious. You should try it out.
love the mayo ferment trick! thanks
I appreciate you taking the time to make everything from scratch and enjoy the fruit of your labor.
Sigourney Carter that’s the joy of cooking, the more love you put into something the more you will enjoy it. It’s simple math
I found it interesting that in the 1942 version of the same cookbook they no longer tell you to broil the bacon. Yes I looked it up since I have that one courtesy of my mom. This recipe is so basic it assumes the bread is presliced, as are the tomatoes and meat, and the bacon is already cooked. It literally just tells you what order you layer everything in.
As a kid, I also discovered the club sandwich and I always ordered it! Great job on the sandwich
Dude when you said the jersey tomatoes thing I was so happy lol. My family sells jersey fresh produce every summer and the tomatoes are where it all started.
Can't wait to see your bread. My grandmother made amazing homemade white bread. Hot out of the oven it was divine with butter and honey. My mother got healthy and made dense wheat bread and we hated it except for cinnamon sugar toast as an after school snack with Constant Comment tea.
just wanna say thanks guys, I didn't make the sandwich but I used your bread recipe and my gf said it was the best bread she ever tasted.
"Order a double decker club sandwich!" Sounds like something one of the characters in Sandlot would get dared to do.
the best, iconic club is the ham and cheese club on white toast two or three layers mayo and tomato, fries and a chocolate milkshake
Try four-piecing your sandwich loaf next time. After the straight mould, cut it with a dough scraper into 4 pieces and turn them 90 degrees. Any holes in the bread will now run side-to-side, instead down the length of the loaf.
I’d be shocked if this wasn’t already on your list, but you should absolutely make a Bahn Mi. You can absolutely bake Vietnamese baguettes in your home too.
I’m so glad you added that 3rd slice of toast.. because that’s where a Club Sandwich is at - 3 glorious slices!! 😍👍🍞🎉
This is the food lover's channel...awesome. A laid back style creating food memories 😋
Hey Mike, keep doing what you’re doing. I’m really enjoying your videos!
That bread looks UNREAL!!!!
I like the way The Oak pub in Vienna do their Club Sandwich: With three-cheese rarebit and red onion and then put the assembled sandwich into a plate-grill. The only thing I always have them leave out are the (sun dried) tomatoes, because, believe it or not, there are some of us, who hate these fruits...
For a fast mayo with the whole egg you can use the blender from the beginning
I saw some of your videos man, you are amazing. I love your idea to make everything from scratch. Thank you!
Amazing video! I love this series and can't wait for the next one!
Thank you so much for not including processed cheese on your sandwich. These days so many places (even upscale ones) add it, even when I ask that it not be, and I end up peeling it off.
My brother almost always gets club sandwiches at resturants ever since we were a kid even now we'll go to an amazing resturant with food we've never tried and all he wants is a club sandwich
Every time your video teach me something I don't know, simple and great! You did fantastic job!! Thank you!!
Storing bread in the fridge dries it out. If you need to store it do it in the freezer, pre-slice it first if you want to use slice by slice.
If nobody has mentioned it yet. You should never store bread in the fridge. It's actually the worst temperature to store it at and will make it go stale and lose its moisture very quickly.
Generally its best to store it in a dark bag or for longer term storage in the freezer.
Takes me back to second year university exams.. I'd have a homemade club sandwich everyday in an effort to get a bit more nutrition into my student diet. I used to coat the tomatoes in soy sauce, then all this liquid will be pulled out of the tomato by the salt and I'd be left with a slightly more umami, seasoned tomato that didn't make my bread soggy. Memories
Just found your channel, great approach to cooking, plus all the info on ingredient "construction". Club sandwiches are my favorite.
Boss move with the Shirley temple, brought me waaaay back
I like to make my club sandwiches with the chicken or turkey on the lower deck, and the BLT on the upper deck. This gives you all the flavor in a more manageable thickness.