As an Austrian it always feels weird that so many people call us part of Eastern Europe. I think in Austria people mostly say central or Western Europe (mostly based on history though). Btw.. I know the Kaisersemmel more as crispy
@@heulboje21 Where I come from, it's just the normal. But I'm currently living in a part of Austria where the norm is a "Langsemmel" which is basically a lazy version of the only real Kaisersemmel.
As someone who grew up in Kansas City, I can promise that it's a sandwich worth traveling for. Also, my friend's father makes and supplies the onion rings to Joes.
I've done the shipping Joes thing, and while it's crazy good, it just doesn't do true Joes justice. Ya gotta go to KC and try it in person. It'll honestly blow you away
Kansas Citian here! Thanks for showcasing a KC staple! You kind of broke my heart when you said you didn't really want to travel here.... =-( We'd love to have you! Come have a Z-Man fresh!
I do wish the BBQ sauce had been made from scratch as well, but otherwise a totally solid episode. Very much looking forward to one on Bahn Mi at some point.
After leaving Kansas City in 2012, I've bought a gallon of their sauce each year to use with the BBQ I make at home. I've tried to replicate it, but in the end... it's just good.
austria was eastern europe back then, but now is considered central europe Also fun fact: the kaiserroll is called semmel or sometimes kaisersemmel (same meaning) in vienna
Oh and my great grandfather,my Zadee, came from Russia and opened a bakery in Mpls. 1919. I love your bread recipes and I've rediscovered my roots (DNA).
I saw your first few videos. Saw you on Vimeo. Saw brothers green and even the mtv shows. Been following you since the start but Never commented. Your videos were like comfort food. I just want to say, from where you started to where you are now, I’m super proud of you. Keep up the amazing work.
Mike, I totally agree with you about the Paul Rudd interview with Sean. The Last Dab scene was mental! Sean is an impressive interviewer--there have been a lot of times when I look at the feed and say "who is this person" and am disinclined to watch, but every time something wonderful happens. About the pink salt, had you removed the brisket and then mixed the salt into the brine, you would have probably gotten a more even "smoke ring". I LOVE the history lessons. Keep learning!
Austria being eastern europe puzzled me a little, thought that was around Poland, but maybe I'm just eckocentric;o) Since you mentioned Brisket and Shakshuka (my fav. breakfast, in another video), how about Malawach/Jachnoon? It's jemenite, puffpastry-like bread, one fried, one cooked, with cheese, eggs, grated tomatoes and shug, a sort of coriander salsa. It's more like pizza, but one could call it a sandwich;o) Used to eat it a lot, while staying in Tel Aviv. It's delicious, real Munchie-food. And I know you can get some frozen in the U.S., but I'd like to learn making it from scratch. Thx, keep it up!
Arby's did this with the Smokehouse Brisket sandwich, nowhere NEAR as expensive, VERY good sandwich! I ordered it all the time when I was an Over The Road trucker.
I love living in Austria. We have such a rich culinar history and all this other countries that have their own completely different culinary background are just around the corner.
Love this series!! LOVE the history lessons too!! You do a great job, I appreciate all of your effort you put into your videos, Mike!! Keep up the great work!! You're destined to do AMAZING THINGS!! ❤
Awesome info on making this sandwich!! As a real history buff, I appreciate the background on the Kaiser roll and brisket! I had no idea about the Eastern Europe Jewish - Brisket connection!! Knowledge is fantastic! Got to try that sandwich, hopefully on a trip to KC sometime! Thanks
I also live near Joe's, 1 minute car drive from 42nd and Mission up to the corner. Joe's is good and that sandwich is super popular. For me, it's okay but this is only because they have changed the sandwich over the years slightly ( less meat ) so I stopped buying it. 7 - 8 years ago I think you got maybe about a 1/3 more meat. Which, sadly a lot of BBQ places here in KC have done over years. But I won't get into that here. Also, try and french fry seasoning .. it will blow your mind. Also, if you're into extremely good BBQ sauce, get Slaps BBQ sauce, no seriously, get their sauce and then get mamaws bbq sauce from Hawg Jaw Que & Brew.
I love the history lessons in these videos. As an Australian, it's really cool when you mention something that I've seen in our own culinary-melting pot, and it's super cool to see both the similarities and differences with how migrant food evolved in both Australia and the 'States!
By far my favorite sandwich as well!! I spent 14 years living 10 minutes from Joes. I've been in Indianapolis for 7 years and I still CRAVE this sandwich regularly (as does my family). Although the mail order version looks pretty weak. Joes smokes their BBQ on pure oak, so the hickory from the liquid smoke a slightly different. That said, I like using hickory myself.
Hey Mike, after watching your Kombucha and Sourdough video I started making both at home on a regular base! If you could make a video about Kefir that would be absolutely wonderful. I could not find any good channels covering the subject and I think it would make a great video.
I highly recommend a sandwich known as Kumru sandwich. It’s originated from Izmir, Turkey and it’s basically sourdough done using chickpea flour starter. It was by far THE best sandwich I’ve ever had.
kaiser rolls are austrian.. we have the same thing in germany naturally.. just that ours aren't a spongy soft thing but crispy on the outside, soft on the inside.. kaiser means emperor in german and comes from the roman word caesar.. EDIT: okay you mentioned most of that.. i wrote this comment before i was really into the video..
austria/vienna here: this roll doesnt look at all like a "kaiser roll" here. it seems to be too dense. a kaisersemmel should have real real crunch on the outside and should be really really fluffy in the inside. if you visit austria just order a "handsemmel" which is the same thing made by hand, its usually the best.
Außerhalb von Europa und vieleicht noch im nahen Osten gibt es auf der ganzen Welt kein anständiges Brot / Semmeln. Ich bin beruflich viel rumgekommen und kann dir sagen: Bei den Amis sind selbst die Brezen wie Burgerbuns. 🤮 Die schneiden sogar teilweise die "Kruste" vom Toastbrot. 🤦♂️ Südamerika und Asien sind nicht besser, überall nur dieser pappige weiche Mist.
I personally loved the information your provided. I love a good history lesson especially when it comes to foods. So keep that coming. I love kaiser rolls and never attempted them. I think I might have to. My kids grew up on kaiser rolls well... and wonder bread. Lol. Thanks for another great video and the pdf on breads. I’m going to go get it now!!🏃♀️
I've made the four hour drive from St. Louis to KC and spent three days eating basically everything on the Joe's Kansas City menu after my first bite quickly showed me why it was Anthony Bourdain's favorite joint. The Z-Man is effortlessly the best barbecue sandwich I've had, but I personally am more a pulled pork guy.
Thanks for dong this, I'm with you. I wanna try this. I do have a question, why do cooks avoid liquid smoke? This is the first recipe on RUclips I have seen use it. I personally love it. Couple drops adds a lot to a lot of recipes. I used it the first time for a babaganoush recipe as I live in Wisconsin and didn't wanna grill eggplant in winter. I found its an ok sub for grilling.
I live in Cincinnati and on the site of the home of Charles Fleischmann, founder of the Fleischmann Yeast Company, the park was given to the city of Cincinnati in 1925 by his heirs and expanded in 1976. I've been there a few times.
Wow Mike you did another awesome video on make a great tasting BBQ sandwich.....Joe's Kansas City BBQ formerly Oklahoma Joe's has always had some very good BBQ. Thanks again for breaking down the ingredients on how to make this tasty sandwich. People from KC and visitors come to Joe's all the time .......there is always a waiting line outside the doors.
My happy place is when I am cooking so this show is my jam! Cooking from scratch is time consuming but so fulfilling in the end. Thank you for being you!
the Christmas Leftovers sandwich, Traditional in my family. You can add anything, but the heart of the sandwich is Roast turkey on Swedish rye spread with fresh cranberry sauce. Everyone made their own from the smorgasbord. My Mom baked the bread fresh. There was smoked fish, kippered herring, (actually there were usually four or five different kinds of fish) six to eight kinds of cheese, lettuce and tomato, five different kinds of pickle, (the mustard pickles were the best.) a couple of good stone ground mustards... there was a load of things on the table and anything was fair game for the sandwich or you could eat it separately. We had the same thing after thanks giving too.
I have now seen multiple vids where the kaiser roll is seen as some fancy bread and as an Austrian this is really funny to me because here it is literally the most basic and often the cheapest bread you can get. Using it for a sandwich instantly turns it into a basic or rustic one. The two classic Austrian sandwiches that need a kaiser roll are the "Schnitzelsemmel" (Semmel is our common term for the kaiser roll), a roll with a Schnitzel in it and salad and condiments to taste and the "Leberkassemmel", filled with Leberkas (i guess imagine meatloaf but it's a sausage) and condiments to taste. (Maybe worth an episode at some point in time...). Both are considered very working class, the opposite of fancy. Other than that, the kaiser roll is used mostly for breakfast with butter, jam and/or honey or as the perfect acompliment for a pair of frankfurter sausages with mustard and horseradish, again a very working class dish (tasty as fuck nonetherless)
There is actually another technique for folding the Kaiser roll shape, which I know as the traditional.. You start with a flatted out sphere and create the sections by folding it dough multiple times.
I bet the pink salt infused more because he did it sous vide instead of smoking/slow cooking on the grill which would dry it out more instead of retaining all of the liquid
Awesome video bro. Here in south Jersey we get a delicious Italian treat called a panzarotti. I think it would be a perfect fit for one of your videos.
Loved this video and the effort you put into your dupe. I never heard of this sandwich, sure looks good - worth a try. Super thumbs up for critiquing your own effort. I'm sure you'll hit it out the park the next time.
It is truly the best sandwich ever and I feel a bit spoiled for living here but everyone overlooks the portobello mushroom Z-man that replaces the meat with a HUGE portobello mushroom
If the sandwich series is still ongoing, can you feature Doubles. It is a Trinbagonian staple. Made with 'Bara' you might call it flatbread but the texture is way different.
there's a local American style diner here that does a Ron Burgundy burger. Full breadednfried southern chicken fillet on top of 1/4 lb beef burger with melted cheese n bbq sauce. topped with 3 deep fried onion rings. thought a little coincidental as Rudd is in Anchorman
On my last trip to KC a few years back I made it a mission to enjoy as much BBQ as I reasonably could. Had the Z-man at Joe's (the gas station location) and it was pretty damn good. One of the keys to getting the flavor though is missing here. In order to achieve the brisket the way it's done there, not only is natural smoke essential, so are using the right ratio of woods to permeate the meat. Sure, you can make an excellent brisket using the methods here, but it's not the same.
The kaiser roll or in german "Kaiser Brötchen" looks so different to what I´m used to. The ones I ate in Germany and Austria were more airy inside and crispy on the outside. The american version looks great too though! Although I got a little bit bored of all the soft white breads when I was in America.
I really appreciate that you are still using a fairly affordable Sous Vide machine, and nothing something like the one from ChefSteps that is to fancy for it's own good.
I will never see bread making the same after baking professionally for a couple of years. I'm constantly like no, really, holy shit, and like yeah that's it. I always think I know how it goes but I'm always humbled in the end. But I think I will always keep my masters recipes at heart
Thank you for repping KC! I can attest the Z-man you made there gives no justice to the real Z-man - that had about half the meat - a baked onion ring and the cheese wasn't melted - so I guess you better come to KC and try one next time! :) that or come try the ROCKET PIG - it's even yummier and SPICY
There was a sandwich I made as a kid that I called the pool day or beach day sandwich, the cheapest whitest bread you can find, a slice of American cheese on both sides, plain yellow mustard and ruffles plain potato chips. There isn't any meat so it doesn't need to be in a cooler
as someone who is from europe i think kaiserole is probably as same popular as in the US like in every shop u can find kaiseroles and those are absolutly sold out everytime never seen any kaiserole left on racks as shop is just about to close nothings better than going to shop early just to pick up kaiseroles that were just taken from the oven
Id say Austria is Central Europe. Parts of Germany prob in Western Europe but mainly is a central europran country as well. Neither are Eastern Europe lol... but its just an american trying to talk about international geographics, what'd you expect 🤣
@@jaredbaker5887 Nope, as someone who lives there, I can confidently say that it is a central European country (see here en.wikipedia.org/wiki/Austria)
@@ericlomas5467 From your link, "Central Europe occupies continuous territories that are otherwise sometimes considered parts of Western Europe, Southern Europe, and Eastern Europe." So yeah, some people omit "central europe" entirely.
@@ericlomas5467 In the time period he is talking about, Austria was clearly part of Eastern Europe. The Austro-hungarian empire spent the best part of the 19th century fucking around in the Balkans.
My house would go nuts for the Joe and the Juice (Danish cafe) tunacado! Tuna Mousse, pesto, and a Danish bread that they're very secretive of....if I could learn to make that my wife would lose her mind. I'd be her hero...you'd be her hero! Let's be the heroes this city deserves!
I live about 15 min away from this sandwich and have had it many times. I went from a pasta recipe to seeing this on the side channels and gave it a look. Not only am i subscribing, but every way you re did this sandwich is amazing to say the least. I would give 89 dollars for you to send me yours to try to be perfectly honest. Truly great video i am amazed thank you! and that is one bad A$$ kitchen.
I was in school in KC briefly, but because of COVID, I had to move out sooner than expected, and I never got to try any of KC's bbq or the Z-Man Sandwich. If I can't have the real Z-Man dammit I'm going to make it! Thanks PHC!
As an Austrian it always feels weird that so many people call us part of Eastern Europe. I think in Austria people mostly say central or Western Europe (mostly based on history though). Btw.. I know the Kaisersemmel more as crispy
we don't even call them "Kaisersemmel". In South-West germany they are just the "normals"
I don't think of it as eastern Europe either, though I'm from Texas. I did get to visit two years ago and had a great time. I can't wait to go back.
It’s just plain wrong to say Eastern Europe. Central Europe wouldn’t be wrong though.
@@heulboje21 Where I come from, it's just the normal. But I'm currently living in a part of Austria where the norm is a "Langsemmel" which is basically a lazy version of the only real Kaisersemmel.
I'm so happy to be in Austria to buy the semmel without having to bake the bread
As someone who grew up in Kansas City, I can promise that it's a sandwich worth traveling for. Also, my friend's father makes and supplies the onion rings to Joes.
2:04 you need to melt that cheese.
is it michelin star worthy
stop lying.
As someone who lives 2 hours away in Columbia, MO and drives 2 hours for that sandwich alone - I know what you mean!
Moving to KC on Saturday and I can’t wait to hit up Joes’s and get a Z Man.
i loved the history lesson, do more of that!
always for the sandwich series!
That’s good to know. Thanks for the knowledge.
Lot of false or half-truth information in it, but yeah.
TheOmninovoi
I’m born in Hungary and live in Austria for over 30 years.
@@AttilaTheHun333333 That's not evidence
The Z-man is about the only thing I get when, I go to Joe's. It's absolutely amazing. Being a KC native I have it muntiple times a year.
I've done the shipping Joes thing, and while it's crazy good, it just doesn't do true Joes justice. Ya gotta go to KC and try it in person. It'll honestly blow you away
Please do more budget related/low ingredient videos! And more sandwich series! Love the channel, inspired me to cook more!
Kansas Citian here! Thanks for showcasing a KC staple! You kind of broke my heart when you said you didn't really want to travel here.... =-( We'd love to have you! Come have a Z-Man fresh!
This sandwich series is my favorite! So fun to watch all the passion and work to make these things from scratch.
I do wish the BBQ sauce had been made from scratch as well, but otherwise a totally solid episode. Very much looking forward to one on Bahn Mi at some point.
After leaving Kansas City in 2012, I've bought a gallon of their sauce each year to use with the BBQ I make at home. I've tried to replicate it, but in the end... it's just good.
austria was eastern europe back then, but now is considered central europe
Also fun fact: the kaiserroll is called semmel or sometimes kaisersemmel (same meaning) in vienna
Also fun fact: Keiser comes from Julius Caesar (pronounced with a hard C). Same with the "Tsar's" of Russia.
Not only in Vienna, but also in whole Austria :-)
Oh and my great grandfather,my Zadee, came from Russia and opened a bakery in Mpls. 1919. I love your bread recipes and I've rediscovered my roots (DNA).
I saw your first few videos. Saw you on Vimeo. Saw brothers green and even the mtv shows. Been following you since the start but Never commented. Your videos were like comfort food. I just want to say, from where you started to where you are now, I’m super proud of you. Keep up the amazing work.
Mike, I totally agree with you about the Paul Rudd interview with Sean. The Last Dab scene was mental! Sean is an impressive interviewer--there have been a lot of times when I look at the feed and say "who is this person" and am disinclined to watch, but every time something wonderful happens. About the pink salt, had you removed the brisket and then mixed the salt into the brine, you would have probably gotten a more even "smoke ring". I LOVE the history lessons. Keep learning!
Austria being eastern europe puzzled me a little, thought that was around Poland, but maybe I'm just eckocentric;o)
Since you mentioned Brisket and Shakshuka (my fav. breakfast, in another video), how about Malawach/Jachnoon? It's jemenite, puffpastry-like bread, one fried, one cooked, with cheese, eggs, grated tomatoes and shug, a sort of coriander salsa. It's more like pizza, but one could call it a sandwich;o)
Used to eat it a lot, while staying in Tel Aviv. It's delicious, real Munchie-food. And I know you can get some frozen in the U.S., but I'd like to learn making it from scratch.
Thx, keep it up!
Arby's did this with the Smokehouse Brisket sandwich, nowhere NEAR as expensive, VERY good sandwich! I ordered it all the time when I was an Over The Road trucker.
Has to be difficult to find good food that's easy to access without taking too long with that job.
I love living in Austria. We have such a rich culinar history and all this other countries that have their own completely different culinary background are just around the corner.
I sure love going over the border for some wienerschnitzel :D
Love this series!! LOVE the history lessons too!! You do a great job, I appreciate all of your effort you put into your videos, Mike!! Keep up the great work!! You're destined to do AMAZING THINGS!! ❤
Awesome info on making this sandwich!! As a real history buff, I appreciate the background on the Kaiser roll and brisket! I had no idea about the Eastern Europe Jewish - Brisket connection!! Knowledge is fantastic! Got to try that sandwich, hopefully on a trip to KC sometime! Thanks
I also live near Joe's, 1 minute car drive from 42nd and Mission up to the corner. Joe's is good and that sandwich is super popular. For me, it's okay but this is only because they have changed the sandwich over the years slightly ( less meat ) so I stopped buying it. 7 - 8 years ago I think you got maybe about a 1/3 more meat. Which, sadly a lot of BBQ places here in KC have done over years. But I won't get into that here. Also, try and french fry seasoning .. it will blow your mind. Also, if you're into extremely good BBQ sauce, get Slaps BBQ sauce, no seriously, get their sauce and then get mamaws bbq sauce from Hawg Jaw Que & Brew.
I love the history lessons in these videos. As an Australian, it's really cool when you mention something that I've seen in our own culinary-melting pot, and it's super cool to see both the similarities and differences with how migrant food evolved in both Australia and the 'States!
Damn good exposition on the history of the sandwich.
By far my favorite sandwich as well!! I spent 14 years living 10 minutes from Joes. I've been in Indianapolis for 7 years and I still CRAVE this sandwich regularly (as does my family). Although the mail order version looks pretty weak.
Joes smokes their BBQ on pure oak, so the hickory from the liquid smoke a slightly different. That said, I like using hickory myself.
Hey Mike, after watching your Kombucha and Sourdough video I started making both at home on a regular base! If you could make a video about Kefir that would be absolutely wonderful. I could not find any good channels covering the subject and I think it would make a great video.
Yes! I was thinking the same thing.
I saw that GT's sells water Kefir but a video about how to make milk Kefir would be great!
Please make this video!!!!!
I'm from KC and I still call it Oklahoma joes. Nice to see KC getting the BBQ love!
Me too, nothing like gettin' some OK Joe's and going to Rosedale Park
You should do the Cuban sandwich on the next episode. They're all over the place here in Florida
Binging with babish did one for the movie chef I gave it to a cuban friend of mine and he said it was the closest hes had in the midwest
@@bassdropheadshot Joshua weisman also did a Cubano from chef
the research bit of this video was great. thanks for the high quality content always.
Oklahoma Joe's located in a gas station that is located by a liquor store is another reason that you eat local instead of eating at chain restaurants.
Big John northwood represent
That’s their original location they have a second one in a strip mall over in Overland Park area. The Gas station is the real experience for sure.
worst gas pumps in the neighborhood, so so slow. best to drive to the newly redone quiktrip on old westport
where's the liquor store btw??
@@sallybanner it's been while since I've been there, a long time ago there was liquor store on , I beleive, the north side. It be could gone now.
Joe’s is the absolute best, totally worth traveling to KC for. Thankfully I only live about 2.5 hours away from there
since when is Austria eastern European?
it isnt.
upload.wikimedia.org/wikipedia/commons/f/f5/Europe_1812_map_en.png thats austria in the 1800s. so... it was eastern europe back then
The hungarian Part maybe, but Vienna, where the bread came from wasnt and isnt
It's east of me in Western Switzerland. RED (Lauging Out Loud in French)
Exactly my thought, as an Austrian. ^^ I didn't actually know these rolls (or Semmel, as they are called here) were so popular in the US. Cool to see.
I highly recommend a sandwich known as Kumru sandwich. It’s originated from Izmir, Turkey and it’s basically sourdough done using chickpea flour starter. It was by far THE best sandwich I’ve ever had.
dude its so cool, that you gave out your bread baking handbook for free. I love your content.
Thank you so much for providing this amazing bread guide to your community ❤❤❤
I can't wait to make them ALL!
kaiser rolls are austrian.. we have the same thing in germany naturally.. just that ours aren't a spongy soft thing but crispy on the outside, soft on the inside..
kaiser means emperor in german and comes from the roman word caesar..
EDIT: okay you mentioned most of that.. i wrote this comment before i was really into the video..
Great job putting this video together. Editing was awesome.
Thanks for the AWESOME PDF of the great bread recipes. Fun episode.
I'm totally making this over the weekend when we are snowed in.
Bonus pdf bread book! This guy!!! Love your work mate
Still think you should make Danish "smørrebrød". That would be awesome.
I thought I was sick of Paul Rudd but now I’m a fan again after this video. Who would’ve thought? Not me.🤣🤣
mate i really enjoy your storytelling way of talk. thanks 4 everything, greetins from Argentina. have a nice one.
austria/vienna here: this roll doesnt look at all like a "kaiser roll" here. it seems to be too dense. a kaisersemmel should have real real crunch on the outside and should be really really fluffy in the inside. if you visit austria just order a "handsemmel" which is the same thing made by hand, its usually the best.
Außerhalb von Europa und vieleicht noch im nahen Osten gibt es auf der ganzen Welt kein anständiges Brot / Semmeln.
Ich bin beruflich viel rumgekommen und kann dir sagen: Bei den Amis sind selbst die Brezen wie Burgerbuns. 🤮
Die schneiden sogar teilweise die "Kruste" vom Toastbrot. 🤦♂️
Südamerika und Asien sind nicht besser, überall nur dieser pappige weiche Mist.
He literally critics his own bread for the exact same reason...
Guys! I’m from NY and I have lived in KC for almost 8 years! Let me tell you it is an incredible Sandwich!!
I personally loved the information your provided. I love a good history lesson especially when it comes to foods. So keep that coming. I love kaiser rolls and never attempted them. I think I might have to. My kids grew up on kaiser rolls well... and wonder bread. Lol. Thanks for another great video and the pdf on breads. I’m going to go get it now!!🏃♀️
I've made the four hour drive from St. Louis to KC and spent three days eating basically everything on the Joe's Kansas City menu after my first bite quickly showed me why it was Anthony Bourdain's favorite joint. The Z-Man is effortlessly the best barbecue sandwich I've had, but I personally am more a pulled pork guy.
Thanks for dong this, I'm with you. I wanna try this. I do have a question, why do cooks avoid liquid smoke? This is the first recipe on RUclips I have seen use it. I personally love it. Couple drops adds a lot to a lot of recipes. I used it the first time for a babaganoush recipe as I live in Wisconsin and didn't wanna grill eggplant in winter. I found its an ok sub for grilling.
Kansas City native here. I can attest that its a perfect sandwich. Throw some of joes spicy hot sauce on it for even more flavor!
Me myself I'd rather have a z man, but with gates extra hot. I'm not from Kansas City at all though. Lol I'm kidding. Go chiefs!
This is one of the best channels on RUclips by far
I love the history lessons of these videos, it's nice to get a popular food break-down to simple "Hey, I can do this, too" method.
I live in Cincinnati and on the site of the home of Charles Fleischmann, founder of the Fleischmann Yeast Company, the park was given to the city of Cincinnati in 1925 by his heirs and expanded in 1976. I've been there a few times.
Z man has been one of my go to sandwiches for years. KC native represent
Wow Mike you did another awesome video on make a great tasting BBQ sandwich.....Joe's Kansas City BBQ formerly Oklahoma Joe's has always had some very good BBQ. Thanks again for breaking down the ingredients on how to make this tasty sandwich. People from KC and visitors come to Joe's all the time .......there is always a waiting line outside the doors.
My happy place is when I am cooking so this show is my jam! Cooking from scratch is time consuming but so fulfilling in the end. Thank you for being you!
I was only here to see how he'd recreate the sauce then he said there's no need for it! Aaaarrgghh!
the Christmas Leftovers sandwich, Traditional in my family. You can add anything, but the heart of the sandwich is Roast turkey on Swedish rye spread with fresh cranberry sauce. Everyone made their own from the smorgasbord. My Mom baked the bread fresh. There was smoked fish, kippered herring, (actually there were usually four or five different kinds of fish) six to eight kinds of cheese, lettuce and tomato, five different kinds of pickle, (the mustard pickles were the best.) a couple of good stone ground mustards... there was a load of things on the table and anything was fair game for the sandwich or you could eat it separately. We had the same thing after thanks giving too.
Every episode
Nobody:
Mike: I grew up on this sandwich
I love the history addition looks great! God bless you and your family!
I loved the history part, keep it up! Great show overall and your presentation is amazing. I love that you critique your own work.
Dude, the music. The history. The food . Amazing job !
I have now seen multiple vids where the kaiser roll is seen as some fancy bread and as an Austrian this is really funny to me because here it is literally the most basic and often the cheapest bread you can get. Using it for a sandwich instantly turns it into a basic or rustic one. The two classic Austrian sandwiches that need a kaiser roll are the "Schnitzelsemmel" (Semmel is our common term for the kaiser roll), a roll with a Schnitzel in it and salad and condiments to taste and the "Leberkassemmel", filled with Leberkas (i guess imagine meatloaf but it's a sausage) and condiments to taste. (Maybe worth an episode at some point in time...). Both are considered very working class, the opposite of fancy. Other than that, the kaiser roll is used mostly for breakfast with butter, jam and/or honey or as the perfect acompliment for a pair of frankfurter sausages with mustard and horseradish, again a very working class dish (tasty as fuck nonetherless)
This was so good. Loved watching you make all the components and then tasting them for us.
There is actually another technique for folding the Kaiser roll shape, which I know as the traditional.. You start with a flatted out sphere and create the sections by folding it dough multiple times.
I think the title, “Kaiser,” is the Germanized version of the title/name, “Caesar.” Love the channel and learn so much! Keep up the good work.
I bet the pink salt infused more because he did it sous vide instead of smoking/slow cooking on the grill which would dry it out more instead of retaining all of the liquid
Awesome video bro. Here in south Jersey we get a delicious Italian treat called a panzarotti. I think it would be a perfect fit for one of your videos.
As a young girl who loves to cook, I thank you for your videos
Z-man straight out the kitchen is like non other! Simply amazing!
Loved this video and the effort you put into your dupe. I never heard of this sandwich, sure looks good - worth a try. Super thumbs up for critiquing your own effort. I'm sure you'll hit it out the park the next time.
It is truly the best sandwich ever and I feel a bit spoiled for living here but everyone overlooks the portobello mushroom Z-man that replaces the meat with a HUGE portobello mushroom
Wow :) @Pro home cooks you inspire me to cook . I made eggplant with rice and your tips help me a lot . I love this serie
I always get so excited seeing cooks in other countries using Maldon sea salt. That’s my hometown!
He spends two days making that GODSEND of a sandwich from absolute scratch. Her reaction: “hm. it’s good” 🤷🏻♀️
If the sandwich series is still ongoing, can you feature Doubles. It is a Trinbagonian staple. Made with 'Bara' you might call it flatbread but the texture is way different.
Just discovered your channel, big fan, love the food and how chilling your are (also very good background music)
I had no idea Kaiser rolls were so popular in America. In Austria we call them semmel
Love this series man! You should try the Francesinha sandwich from Portugal. It's a different type of sandwinch that i'm sure you'll love it
there's a local American style diner here that does a Ron Burgundy burger. Full breadednfried southern chicken fillet on top of 1/4 lb beef burger with melted cheese n bbq sauce. topped with 3 deep fried onion rings. thought a little coincidental as Rudd is in Anchorman
On my last trip to KC a few years back I made it a mission to enjoy as much BBQ as I reasonably could. Had the Z-man at Joe's (the gas station location) and it was pretty damn good. One of the keys to getting the flavor though is missing here. In order to achieve the brisket the way it's done there, not only is natural smoke essential, so are using the right ratio of woods to permeate the meat.
Sure, you can make an excellent brisket using the methods here, but it's not the same.
The kaiser roll or in german "Kaiser Brötchen" looks so different to what I´m used to. The ones I ate in Germany and Austria were more airy inside and crispy on the outside. The american version looks great too though! Although I got a little bit bored of all the soft white breads when I was in America.
All KC Pro Home Cooks fans thank you,.
the zman is the best ever! glad to see this pop up on my feed!
I really appreciate that you are still using a fairly affordable Sous Vide machine, and nothing something like the one from ChefSteps that is to fancy for it's own good.
I will never see bread making the same after baking professionally for a couple of years. I'm constantly like no, really, holy shit, and like yeah that's it. I always think I know how it goes but I'm always humbled in the end. But I think I will always keep my masters recipes at heart
damn the quality since you moved to this kitchen is insane, I love it even more! Keep it up chef !
Def the move to make imo
Thank you for repping KC! I can attest the Z-man you made there gives no justice to the real Z-man - that had about half the meat - a baked onion ring and the cheese wasn't melted - so I guess you better come to KC and try one next time! :) that or come try the ROCKET PIG - it's even yummier and SPICY
KC!
@@padraig5335 is it really that good? Just curious please be truly personally honest
Where I come from those Buns are called "Wasserbrötchen" which means water bun and the most basic and cheapest thing you can get at the bakery.
There was a sandwich I made as a kid that I called the pool day or beach day sandwich, the cheapest whitest bread you can find, a slice of American cheese on both sides, plain yellow mustard and ruffles plain potato chips. There isn't any meat so it doesn't need to be in a cooler
as someone who is from europe i think kaiserole is probably as same popular as in the US
like in every shop u can find kaiseroles and those are absolutly sold out everytime
never seen any kaiserole left on racks as shop is just about to close
nothings better than going to shop early just to pick up kaiseroles that were just taken from the oven
Hi Mike! Thanks for all the great recipes and the history lesson!
I may have missed it if you’ve already done this, but have you made shawarma?
Austria is part of western Europe, but it’s a border country to Eastern Europe along with Germany.
You did a good job anyway 👌
Greetings from Austria
Id say Austria is Central Europe. Parts of Germany prob in Western Europe but mainly is a central europran country as well. Neither are Eastern Europe lol... but its just an american trying to talk about international geographics, what'd you expect 🤣
Actually they don't border Eastern Europe at all. Poland, Czech Republic and Hungary are considered Central Europe as well.
great research, but just for the record: Austria is not a part of Eastern Europe...
yes it is!
@@jaredbaker5887 Nope, as someone who lives there, I can confidently say that it is a central European country (see here en.wikipedia.org/wiki/Austria)
@@ericlomas5467 From your link, "Central Europe occupies continuous territories that are otherwise sometimes considered parts of Western Europe, Southern Europe, and Eastern Europe." So yeah, some people omit "central europe" entirely.
@@ericlomas5467 In the time period he is talking about, Austria was clearly part of Eastern Europe. The Austro-hungarian empire spent the best part of the 19th century fucking around in the Balkans.
Isn't Austria just a country composed of Ukrainian Germans? That's what I was taught in school.
My house would go nuts for the Joe and the Juice (Danish cafe) tunacado!
Tuna Mousse, pesto, and a Danish bread that they're very secretive of....if I could learn to make that my wife would lose her mind. I'd be her hero...you'd be her hero! Let's be the heroes this city deserves!
i wish you would have collab'd with one of the NYC BBQ content creators and smoked the brisket to get that authentic BBQ smoke... great job as always!
I live about 15 min away from this sandwich and have had it many times. I went from a pasta recipe to seeing this on the side channels and gave it a look. Not only am i subscribing, but every way you re did this sandwich is amazing to say the least. I would give 89 dollars for you to send me yours to try to be perfectly honest. Truly great video i am amazed thank you! and that is one bad A$$ kitchen.
I second this. Send me it!! Hahaha
You’ve done it. You made a great educational video about food. Thank you!
In KC this is one of many amazing smoked meats sandwiches we all make routinely in our back yards. Joe's is great but this is smoked meat central.
Great recipe - I have to try it! Have you tried adding baking enzymes to the dough to get a more fluffy bread?
Ein Hoch auf die Kaiser-Semmerl! Greetings from Austria
I was in school in KC briefly, but because of COVID, I had to move out sooner than expected, and I never got to try any of KC's bbq or the Z-Man Sandwich. If I can't have the real Z-Man dammit I'm going to make it! Thanks PHC!
Do the pan bagnat! Most famous South French sandwich! Fish, vegetables, eggs... You're gonna love it!
HOLY Kaiser roll and brisket sandwich batman... that was awesome!