"Best Use of The WORST Cheese" Winner - The Gerber Sandwich | Hyper Regional
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- Опубликовано: 30 апр 2024
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The Gerber is an open-faced ham and cheese sandwich created in 1973 in St. Louis, Missouri. It also happens to be the winner of "Best Use of The Worst Cheese." So...let's make it!
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0:00 Introduction
0:12 Sponsorship
2:09 Hyper regional.
2:26 What is a Gerber Sandwich?
2:40 🧀
3:26 Other cast members.
3:53 The origin story.
4:12 Spreading the garlic garlic.
4:45 💨
5:07 Tasting Provel.
5:28 Assembling the sandwich.
6:15 Paprika.
6:40 Itadakimasu.
St. Louis Pizza: • Pizza That's Faster & ...
Lawry's garlic spread (Amazon affiliate link): amzn.to/3VI41tk
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Who cut the cheese?💨 
Хобби
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I have never even heard of this cheese
That Lowery's Garlic Spread, is found with the other Lowery's Seasonings, or is in the refrigerator section?
I was scared a gerber sandwich was going to be a baby food sandwich… idk why lol
I thought, "What a sandwich by Gerber as in Gerber Baby Food or more accurately a sandwich fit a baby...m🤣🤣🤣!
I was a bit afraid it contained baby food, too!
You're not alone, that's what I thought too!
I swear I expect the same every since some of her older crazy videos
Saaaaame
“While thee toast is toasting, let’s cut some cheese!”
The cheese: 💨
the fart sound effect surprised me so much that I just sat there for a second before howling with laughter
ME TOO! I can't stop laughing!
@@PastorShawn100 😆💨
😆💨
@@emmymade
🏃♀️🌬️🤣
This sandwich is also really good using roast beef instead of the ham. If you’re ever in STL, Joey B’s On The Hill sells the roast beef version or if you don’t have time, adding your own deli meat to an order of Imo’s garlic cheese bread will give you the same thing 😊
That's exactly what came to my mind was imos cheese bread lol I'm from granite city which is 10 to 15 min away from downtown STL we also have imos here it's amazing especially cheese bread dipped in their marinara sauce yummmmm
@@bluntblowinprincess42069 lol I’m from Madison. We’ve probably passed each other in Schnucks 😂
so make something else and call it something else, no one cares bot.
@@nustde00 Hope your day gets better 💗
St. Louis is my hometown and I grew up with a Ruma’s in my neighborhood! The beef version is called a “prosperity sandwich”. Man this post brought back memories! I remember there being a ton of really thinly shaved ham on the Gerber, it was my favorite!
If you still have provel left let me recommend adding it to white sauces. It adds a nice salty smokey ness.
Oh yes 🤤
Use it to make Mac and cheese.
Looks quite delicious! I wonder if the cheese could work well in moussaka - a Greek baked eggplant dish.
She looks like she will have enough of that cheese block left over to use as a door stop in a big wind!
you have the best sense of humor 😂 i also love listening to your videos before bed. your voice is so calm and relaxing.
Why, thank you. 🙇🏻♀Sleep tight.
@@emmymade I also enjoy ending my day with your videos. Such good vibes 😊
I worked at an Italian restaurant that would save the old dinner rolls grind them up and we would make mozzarella sticks with that cheese. Best in town.
Waste not, want not. 😊
Seamus McDaniels also does fried provel. Heavenly...
4:46 was the funniest jumpscare I've heard in a while. Aside from that, another amazing recipe! I've never heard of garlic spread but I'll definitely try some if I can find it in stores.
was slowly falling asleep until i heard that xD
If you have Wal-Mart near you, (not sure where you are, but that's our main store where I live) they have it in containers in their bakery section. If you don't have one near you, I think you can purchase online and have it shipped to you.
That volume on that "jump scare" seem a little loud. Yet hilarious
Emmy.... You can't just say "about a teaspoon, all together" and then proceed to use 2 Tbsp. 🤣
But I wouldn't complain if you were making it for me! I haven't tried that spread, but it's hard to have too much garlic.
I was thinking the exact same thing.
As soon as i saw the colors on the bottle, i told my hubby i remember that from when i was a kid. We had it in our fridge for years! Lol
I know right. A teaspoon?? Ugh no.
@@susanzapletal5299 same! 🤣
It's the absolute best.....I love it on almost everything....garlic bread wrapped in foil or hamburger buns toasted with it on them etc etc....
Please try a horseshoe! It’s a staple of the central Illinois, specifically Springfield area! It’s an open faced sandwich that consists a slice to Texas toast topped with a burger patty and topped with French fries then covered in a cheese sauce. I’m not entirely sure where the naming origin comes from, I had heard that the toast is the horse foot while the burger is the shoe itself and then the fries signify the nails in the horseshoe, but like I said I am unsure if that is the correct origin. Whenever I go back home to central illinois I have to go and get a horseshoe from a local restaurant
Oh, yeah! Thanks for reminding me about that one. 🧲
I was born in 1953 and raised just a few miles from Springfield and, considering this sandwich was created in 1928, you'd think that I would have heard of it before 2000. It's now one of my favorite things to order!
I married a guy from Maryland (we live here now) and as someone raised in the Central Valley I had seen Old Bay but had never really used it, even in Culinary school. When I told him this he was almost antsy to get me to eat every Old Bay flavored food or that used it in Maryland. We've been married 17 years...we are only halfway through the list.
Fellow Marylander here 🦀 Old Bay can go on everything! There are even places that make Old Bay ice cream (totally repulsive BTW lol). We use it more in the summer on BBQ foods like corn on the cob, potato salad, and French fries.
@@sayhello5377 I’m a St. Louisan and I use Old Bay all the time! I also use Tajin. Yum!
@@sayhello5377 Old Bay fries and Utz "crab" chips were my downfall. I could offer no resistance. I have been entered into the cult. All hail Old Bay.
Btw, which part are you in? We're right on the border of Frederick and Washington counties.
Don't you just love hyper regionality?! So many special things. 👏🏼
I love the non salt version of Old Bay the best.
🦀 I have a recipe I’d love your reaction to, Emmy. grew up in Baltimore in the 80’s/90’s and my granny used to make these snacks for us called “Old English Crabbies” on special occasions. Old English is a Kraft brand of spreadable processed cheese that comes in a little glass jar. You basically mix the Old English Cheese with mayo and butter and stir in lump crab meat, then spread it on an English muffin and bake.
BUT you’ve gotta make it the Baltimore way- fresh crab and plenty of Old Bay. If there isn’t Old Bay, it isn’t worth eating. 🦀
One special memory I have is that she would always save the little jars and my brother and I would use them as our cups. When my son was born a few years ago, my grandpa brought me a big box full of them and that’s what we used to teach him how to drink from an open cup. ❤
Recipe: insanelygoodrecipes.com/crabbies/
Sounds incredibly good and thanks for sharing the glass jar story, so sweet.
That’s so cool. I’m from PA & one of the treats my mom would make were pimento sandwiches. We used the Kraft Old English pimento cheese, also in the little glass jars. Mom and I would have a tea party and she’d make little finger sandwiches with that tiny, pumpernickel deli bread. (Looks like a regular loaf, but it miniature sized and a bit more chewy). She’d put on the pimento cheese and a little cream cheese and a thin slice of cucumber and then slice the tiny sandwiches diagonally and serve them up on a pretty, porcelain plate.
I’m almost 50 and I still do this with my mom on Mother’s Day. Except now I’m the one who makes the food and we usually go to a park or lake and have our tea party. ❤😊
I love that Old English cheese in a jar. My mom didn't make anything that fancy, she would spread it on crackers or toast. I haven't had it in years but I think I'll try your recipe, that sounds delicious.😊
Hello Say Hello. That English muffin crab treat is something I remember well, being from Baltimore as well. We called "em "Crab Meltaways." Take 'em from the freezer, pop 'em in the microwave and voila! a wonderful regional treat.
Those cheese jars were the juice glasses in my family. We had a whole set of them.
Omg, I laughed way too hard at the fart joke about cutting the cheese. Hilarious.
You just know it’s going to be delicious when it’s made with a “buttery substance” 😂❤️☮️
Your hyper regional and old timey recipe videos have always been my favorite. I'm from the Southwest, so my knowledge of the Midwest has been so broadened by the recipes you've tried. Thanks so much!
Emmy, St. Louis is my hometown and this post brought back so many memories! The Gerber was a favorite, along with the roast beef version, a “Prosperity sandwich.” St. Louis is an excellent food city along with many regional favorites! Toasted ravioli, slingers, gooey butter cake, pork steak with Maull’s bbq sauce, Ted Drewe’s, and a whole Italian neighborhood filled with “St Louis-style Italian” restaurants.
THE HILL ❤
Wow!! I had no idea the butter cake came from you guys! I first tried it in my hometown of Philly and loved it ever since! The crusty brownie like crumble top is amazing. Such a chewy texture. I wish I had some right now hahaha
We also have the best Fried Rice and St Paul Sandwiches combo that with a Vess Fruit Punch man life is good! Seriously the only thing I miss about St Louis is the food. ..Oh and going to see the Cards.
Since you seem to be going on a bit of an STL binge I definitely suggest trying to make toasted ravioli, and to try and remake the hot salami sandwich from Gioia's Deli.
Yes yes yes on toasted ravioli! Just mentioned in another comment how much I miss that. A pizza place here in the D.C. suburbs had it on the menu for a short time but it wasn’t a good version at all.
also a st. paul sandwich!
and gooey butter cake!
😂😂😂 that cut the cheese sound was... Surprising lol
My family is from Missouri and we love provel cheese and st.louis style pizza. We have never tried this sandwich, but we just moved to another state and I'm already missing Imo's so I'll be making both recipes soon! Thank you, Emmy!
I love an open faced sandwich. Where I grew up we had a diner that would make an open roast beef sandwich with sharp cheddar and caramelized onions and it was so good. I’ve made it a few times at home. It’s not exactly as I remember it but it’s close.
This reminds me a lot of a sandwich I often had when I went to a part of South Tyrol in Northern Italy. Everywhere it seemed that the go-to sandwich was what was often called the farmer's sandwich: bread with speck ham covered in cheese, and either onions or tomatoes, all toasted together. I also liked adding some ketchup on it since it often came with ketchup and mayonnaise packets on the side. So simple yet surprisingly so good, even as someone who never eats ham! One even came with a slice of bell pepper and half a strawberry on top, so fun.
The ingredients were far better than this sandwich but the concept is the same. Toasted ham and cheese must be a popular combination!
I wish she could make a ham St. Paul sandwich. If you're from the STL, you'll know exactly what that is 😁
St. Paul sandwiches are THEEE best. I always got a special (the works) St. Paul when I lived in STL.
Emmy: What am I gonna do with all this cheese?!
*proceeds to buy even more cheese
This looks delicious! My initial thought was making the whole baguette & slicing it up for party appetizers!
I'm glad you suggested it!
Two St Louis videos in a row! I've had a Gerber Sandwich from Ruma's Deli.
Some other great STL foods are St Louis style ribs, toasted ravioli and gooey butter cake.
Come pay The Gateway City a visit!
That looks great! Thanks for sharing this.
i love the "cut the cheese" sound @4:46
We had a jar of that garlic spread in our fridge when I was a kid too! I remember it being more grainy though. That might be because ours was in the fridge for months and months I'm sure! I recall green flecks too :)
These St. Louis videos really made me so happy! I'm a pseudo-St. Louisenne (grew up in SWMO but visited my family in STL constantly and eventually lived there for three years) so seeing these super local recipes feels like a digital taste of home. 💖
Go to St Louis!!! Take the kids!! Free zoo, science center, magic house, the city museum, butterfly garden, all the different “sections” of the city with their foods!!
Worth the trip! Oh and go up in the arch!!!
Sounds like a plan!
Anyone from out of town who has come here to visit us is shocked by how much we have to offer. People sleep on StL and they miss out! It’s been my lifelong home for nearly 50 years and there’s always so much to do that you have trouble choosing!
@@meh_lady I was born and raised in very southern Illinois very near SIU. St Louis was always our get away place! I miss it now I am in Kentucky.
I used to get one of those every week! It was my favorite at Ruma's Deli!
Sounds like a great one for the Super Bowl!! Thank you, Emmy!
If you like this, you should try an open-faced sandwich called Englishman's Lunch.
At the Omni Hotel in Atlanta, there was a small publike restaurant called Reggie's Pub (this was way back in the late 80s, so I don't know if it's still there). They had this sandwich as their signature dish, and I can understand why.
ENGLISHMAN'S LUNCH
1 package English muffins
Thin sliced roast beef
1 tomato
1 onion
2 slices cheese (American or Cheddar)
Mushroom gravy
Prepare the gravy.
Split and toast a muffin; butter the halves if you wish. Place the halves on a microwave-safe plate.
Stack both muffin halves with roast beef (a couple of inches high). Place a slice of tomato on each stack. Place an onion slice on both stacks. Place a cheese slice on both stacks.
Microwave the sandwich for 60 to 90 seconds (long enough for the cheese to melt down all over everything).
Smother both stacks with gravy.
Enjoy.
Easy, simple, and oh so tasty.
Sounds like the weirdest interpretation of a ploughman's lunch... definitely not very English
@@TheErador
Still, that's what it was called.
It was just a gimmick to try to get people to think of it as an old-fashioned English pub.
Thank you!!
No microwaving bread of any kind….however it would be tasty if you stuck it under a broiler for a couple mins.
Nothing worse than cooled off, microwaved breads…if it doesn’t get hard then it turns into a horrible spongelike nastiness. 😂
@@jimgilbert9984 I don't doubt it! I was only saying that it's not a thing as far as I'm aware in actual England. Sales tactics however are the same the world over.
Thanks Emmy! Looks like a Midwestern Croque Monsieur ...
Your sense of humor reminds me so much of myself, the little voices and laughs. They're so cute. ❤️ I love watching your videos.
While at the St. Louis Airport during a layover I had one at a restaurant and thought it to be a very tasty sandwich. They used 1000 island dressing on the bread with a mountain of BBQ potatoe chips and bread and butter pickles on the side. I haven't seen garlic spread with parsley flakes in eons. Everyone had the same little jar as you did. Great memories that stuff was. Thanks for sharing.
Interesting sandwich. I've heard of the cheese but never seen it. Might be good as an emulsifier for making cheese sauces if you're concerned with breakage.
Also, if you're interested in hyper regional sandwiches, we have one in my area called a muffaletta. It's famous, but rarely found too far outside of the New Orleans area. It has a distinctive sesame seed bun, a stack of Italian meats and cheeses, and a healthy portion of olive salad. Definitely a filling sandwich, and a very good one if I do say so.
That sounds amazing!! Never heard of olive salad before but I love olives
@@izzyjanae6517 I don't think it's really used anywhere else. It's kind of like our version of an Italian giardanara. Really flavorful stuff.
OMG, I remember seeing how muffuletta is made on Travelers on the Discovery Channel (maybe it was HGTV) in the late 1990's. It was one of my favorite episodes.
Omg! Muffuletta sandwiches are a god send. I’m from PA, but while I was on vacation in Florida some years back, we went to a New Orleans deli and got one. That was the biggest sandwich I’d ever seen in my life. Needless to say, we shared one between the three of us and went back once more to have another before going back home. Soooooo tasty!!! Now I make them myself …including olive salad that I order online from LA.
From Central Grocery!
We just bought that garlic spread last week! We put it on Naan & baked it until slightly toasty. Perfect side to our chicken korma... yum!
Huge fan of trying almost any combo for open faced sammies! 😁👍🏻
That fart sound haahahahahsh I’m a child 😂
🤣😂😅😆🥲 Let's CUT some cheese!! That was hilarious, Emmy lol wasn't expecting that. Don't hear that phrase a whole lot anymore.
I do love that you use cloth napkins. So nice, and great modeling for many! And DO plan to visit St Louis soon.
@6:50 The instant I heard the crunch 👂🏻as you bit into the bread, I *_knew_* I would absolutely love a *Gerber* sandwich.
Now I've got to source the ingredients and talk the guy who runs a deli up the street from me (called *My Hero,* ) to try it out soon on his _clientellle._ 😋😋
Happy to host you any time you want to come to St. Louis, Emmy! 😊
In St. Louis a lot of people would have it with Durkee's Famous Sauce, which kind of looks like mustard but it doesn't taste as strong as mustard. Many people use it to make potato salad as well as other sandwiches and salads.
I remember that garlic spread being totally different, thicker and yes parsley or oregano in it.
I can’t stop thinking how much better that sandwich would be made with real cheese and real garlic butter.
That is real garlic...it doesn't get any better than that specific bottle of garlic....I use it on everything..I have tried all of them and natural but it is the best at a rich garlic flavor and richness...if you love garlic...that is the garlic spread for you.....
No no, Provel cheese is what makes it good. It’s just a regular ham and cheese sandwich without it.
That sound was perfect
Provel is fabulous, that’s an objective fact! Love, a lifelong St. Louisan. 💁♀️😂
THE KITTY NAILS ARE U KIDDING so cute!! love u emmy
I like making tuna melts in a similar style. I put the tuna on bread, and then top it with Cooper sharp American cheese. I rub the butter into the pan before I heat it, so not to use too much butter and and it yields a crispy, drier sandwich where the butter isn't overpowering. I put the lid on the fry pan and cook low. Everything heats slowly, so that by time the cheese fully melts the tuna is warm too. The tuna tastes a little sweet from the slow cook and it's a very satisfying sandwich.
I make a lot of soups during the winter, so we're very happy with this when we're snowed in. Netflix and chill.
Hey, I love this sandwich! A local hole-in-the-wall near my old house in South St. Louis used to make a great one. Sadly you don’t see these on menus as much these days.
Emmy I would love to see a Jungle Jim’s haul. Or a vlog going there and shopping, then a haul, and then some recipes with stuff from there!
I want to try this! Looks simple and delicious.
A good mustard would enhance this so much. Dijon or a spicy brown.
Exactly what I was thinking!! 😊
That looks pretty good! Would be a good use for all generic dutch cheese I have here (delivered by accident with my groceries, store told me to keep it, it's in the freezer for a year already cut in pieces)!
i love watching cooking shows today i learned there is a thing called garlic spread......i will be looking for that next time i go to the store
While your exploring Midwest cuisine, I again ask you to make the Springfield, Illinois horseshoe. Toast topped with a hamburger, fries, and homemade cheese sauce. Eaten all together with fork and knife! Delicious!
Absolutely. Get one every time I'm in Springfield
she said *again*
I was about to fall asleep watching this at 11:00 pm and the fart noise brought me back. 🤣
If you need to use up your provel, a Saint Louis style salad would be fantastic. Greens, tomato, black olives, thin sliced red onion, hard salami, shredded provel and creamy Italian dressing. Also add parm at the end.
Looks great. Making it tomorrow!
You have the best poker face. I was not expecting an "its great" with body language saying "its a ham sandwich " 😅
I've never loved Ham,I love when you're like doink with the cheese on the ham lol.
Haha the fart sound! I had to REWIND and double take. Thank you for introducing me to this cheese!
Emmy is adorbs such a foodie😊
The sound effects omg 😂 I nearly spit my Macha green tea Boba out 😂😂😂😂
Looks like a great sandwich. Love a hot ham and cheese sandwich, this is one to add to the menu.
I love you emmy! Please come to the UK
I'd recognize that cheese anywhere! And I have had that sandwich at Ruma's. It's so good!
My grandmother always added her own butter to that spread.
My mom used mozzarella instead because Pizza Hut use to make this sandwich and then we would dip it in creamy Italian. So yummy
That looks delicious. I would add Red Hot Riplets on the side.
Well played!
Great! Now im wanting them AND the sammy!
Ooooh! That video thumbnail kind of looked like it had poached eggs on top, especially once sprinkled with paprika. Now I want to try making a similar sandwich myself... Maybe I'll add eggs somehow to this sandwich to make it a breakfast item! I've been on a hot sandwich kick lately mwa-ha-ha-ha-haaaa!
Nice and crunchy!!!
Thanks Emmy. Wish I could get hold of a block of that like yours! Love cheese! And garlic. I just had mushroom ravioli with garlic, olive oil and parmesan cheese. YUM!🧀🥟 I know. That's a gyoza. Spelling?
Emmy!! I hope none of the kiddos or hubby are lactose intolerant bc you have SO MUCH CHEESE from this video & the 2 before! You could open a deli! 🧀
Edit: oops, I should've watched a little longer before pausing & commenting. Then I'd know this is one of the previous cheeses!
I'm definitely going to try this. Although probably with a different cheese & ham. Just easier that way. Walmart also has a garlic spread they sell in the fresh bakery bread section that looks like it would be better too. Although the Lowry's is probably good too.
Oh man! That looks good! I love a good ham and cheese sandwich...
Hey Emmy, since you're doing some hyper-regional sandwiches let me recommend the Sailor Sandwich from Richmond, VA. You said you had people here a few videos ago, ask them. Delicious and well documented with recipes online as a Richmond sandwich.
Not sure about this cheese.
Yes! It was created at the NY Deli in 1943. They also had another sandwich I cannot remember the name of made with Emmentaler cheese which was my favorite. My parents always got the sailor when we'd go there when I was a child.
Bet that would be amazing with a layer of mushrooms between the ham and cheese! And imagine a thin layer of onions over the garlicky-buttery stuff and let them brown a little during the first toasting then layer everything else on top! YUM!!!
I really like Provel cheese. I'm from St. Louis. The word Provalone is Italian so pronounce the final "e." There are a lot of products from St. Louis - Gooey Butter Cake, Imo''s Pizza, St. Louis style Ribs,
St. Louis type BBQ, Brooks Katsup, Malls BBQ sauce, Toasted Ravioli and a lot more. Come visit us.
And St. Paul sandwiches! Emmy, if you ever do gooey butter cake, there are two versions: authentic and modern. The authentic version has a yeasted pastry at the bottom to offset the sweet topping. The modern version is all sweetness as it has a yellow cake mix base. I am older, so the authentic version is what I grew up with and prefer.
@@maudessen573 she has done gooey butter cake!
@@maudessen573 ruclips.net/video/heeuPIg41dM/видео.html
@@PositiveVibesChangeLives Oh no! It’s the modern version, which is nothing like the authentic version of my youth. Luckily, you can have an authentic 8x8 gooey butter cake, with its yeasted pastry, shipped from MacArthur Bakery. If you want to make your own, the Epicurious recipe by Anne Byrne is authentic.
@@maudessen573 I'm not sure. I currently live in STL, almost 10 years now, but I'm not from here so idk what version it is. The version she makes in the video is what I was introduced to when I first moved out here
The garlic spread used to be a spread that you mixed with regular butter.
Mmm
You mentioned chips or a salad but I think I'd go for a nice hot soup!
Perfect sweater weather food. Or snowball fight thawer outer... LoL
Blessed Bee
💚
St. Louisan here. Ruma’s Deli is the home of the Gerber. Emmy, will you be doing St. Paul sandwiches next and then T-ravs? You may need to chase your molten Provel with a sip from a frozen fish bowl of one of our many fine local beers.
Ironically, St. Louis Public Radio just published a story on St. Louis style pizza that includes the history of Provel cheese. “Tony Costa, owner of Costa’s Grocery in the Hill in St. Louis, reportedly worked with J.S. Hoffman Co., a Chicago importer of meats and cheeses, to create an entirely new cheese that would maintain a melted, creamy texture even when it cooled.” Provel is made of three real cheeses: provolone, Swiss, and white cheddar. Sodium citrate makes it melty and non-stretchy, which is desirable when you slice your pizza into squares.
Homemade Provel by Hughdaddy on Reddit
500 g provolone
250 g Swiss
250 g white cheddar
300 g water
36 g sodium citrate
1/2 tsp liquid smoke (ended up being too much)
Shred the cheese.
Mix the water, sodium citrate, and liquid smoke over medium heat until bubbling.
Add the shredded cheese a handful at a time, mixing until melted before adding more.
Mix like the dickens when you've added the last bit of cheese. Don't use a blender like me. This cheese is too thick.
Pour into a container to set up.
Whoa. Thanks so much for sharing all of this, especially the recipe. If I didn't still have 4 lbs. of Provel in my fridge, I'd be tempted to try it just to see if it worked.
@@emmymade I developed my own thin crust pizza recipe after last week’s video, and I intend to try this Provel recipe after I find my sodium citrate. I know I have some…somewhere. Here is my pizza crust recipe.
Makes one 12” pizza.
Maud’s St. Louis Style Pizza
Preheat oven to 525°F.
Mix dry ingredients and form a well in the center:
1 cup (120 grams) AP flour
1/4 tsp. yeast
1/4 tsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
Stir in wet ingredients to form a soft ball of dough:
3/8 cup (88 ml or grams) water
1 Tb. olive oil
Lightly oil your bench, turn out the dough, knead 10 times, form into thick square, rectangle, or disk, cover with inverted bowl, and allow to rest ten minutes or until the oven is finished heating up.
Oil your sheet or pizza pan, then press the dough out to make a square, rectangle or 12” circle. The crust will be uniformly thin…between 1/16” and 1/8” thick.
Top the crust in thin layers, all the way to the edges. Pro tip: slice toppings thin.
Bake for 15 or so minutes, until the edges are golden brown. The crust will only be 1/8” thick. If you double the baking powder to 1/2 tsp, the crust will be 1/4” thick, which makes it a little more like a hand-tossed if you prefer a more bready crust.
Slice into squares and enjoy. The edges may be a little bubbly, and should have an audible crunch. The center will be cooked through, golden on the bottom, and more tender than crisp. The yeast will mask the flavor of the baking powder, but the baking powder will be responsible for leavening.
If you try it, please let me know what you think!
Please do water kefir!!! It's super bubbly, super tasty and super healthy!
I went back and listened to the cut some cheese like 5 times lolololol
I was craving a "mcmuffin" but I recently made garlic confit' so Ima eat that this evening 🥖😍😊🍞
Hi Emmy💕
My family makes this with dirkees not garlic butter.
Growing up my Mum would make a similar sandwich and called it a British Grilled Cheese, but with sharp white cheddar.
I used to keep a jar of Lawry's garlic spread in my fridge, too. Yours definitely looks different. It used to be more opaque, not translucent like yours. And not such a bright yellow. It looks as though they changed it.
On the Subject of regional food, have you tried lutefisk, if not, it might be right your alley.
I love to see you do a taste test of this very scandanavian cuisine.
Lefse!!!
I’m always so proud to be a Missourian!
This reminds me of Mexican molletes! Visually they are quite similar, with the cheese on top. But instead of ham we use beans and throw some pico de gallo on top. Delicious!
Yes!!!
I have to admit when I first saw Gerber in the headline I thought Gerber baby food lol 😆 😅. Glad it wasn't, looks very good.
It is a fun couple Vids about Provell....
If you want to make something hyper regional, make hot slaw from Cincinnati or Johnny in the bag (blood sausage). Hot slaw is a literal traditional slaw served traditionally room temperature (many places serve cold now) with a bacon vinaigrette topped with you guessed it bacon. I can think of only a handful of places that still serve these items. Johnny in the bag I never tried, but want too. Only a few butchers still sell it. They both are dying like ultra fast. The dressing for the slaw is bacon fat, sugar (its sweet, sour, and salty in taste), salt, vinegar, and year some water. I have only seen 1 recipe online and its not great.
Alexander, the dressing sounds similar to a traditional hot dressing for spinach salad, you may be able to find some different varieties if you search out hot bacon spinach salad dressing, It was always tossed while hot.
prove it.
That slaw dressing is what my mom always made for her wilted lettuce salad that we ONLY had when the garden was producing leaf lettuce.
I'm calling this "Prosciutto e Burro", as it's basically an Italian version of the French sandwich, Jambon Beurre. I like it!
That was a bit more than a teaspoon of the garlic spread lol