Are you a dunker or a submerger? This sandwich is absolutely incredible either way, but I'm definitely going in all on the submerging! Check out some more Barry Tries videos here: ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
As an Angeleno Philippe's is the place you take out-of-town guests for the whole experience. It's like stepping back in time. Most people are double-dippers and you're missing out on the hot mustard.
I think I'd go for the best of both worlds: Pre-dunk the baguette, make the sarnie & heat to melt together (good choice on the Part Salut, love that stuff). It'll dry the bread a bit with those juicy flavours locked in! Then dip while eating. Or maybe Dunk-Dry-Build-Melt-Dip? Extra steps but more flavour & texture!
In the USA, the beef is sliced super thinly instead of the thicker version like you did. When it's sliced thinner, the au jus creeps in between each slice which produces the most amazing bite of Heaven you'd ever taste. Come over and we'll hook you up with the thin sliced version at j. Alexanders in Louisville, Kentucky. You may never go home...
The onions in proper French onion soup are slowly carmelized over a period of at least 45 minutes. Their flavor is wildly different from the ones you toss raw into the crockpot to simmer.
I discovered this sandwich a few years ago, and I love it. I would say though that the beef should be cut thinner as when I made it the second time and cut it thinner, it made the beef flavour stronger and it was more tender.
A lot of pubs in West Yorkshire traditionally did a similar thing on Sunday evenings called a Sop supper. Leftover roast beef, warmed in onion gravy, served on a floury roll/bap/breadcake with freshly pickled onions and chips cooked in dripping on the side. If pubs served everyone food they were allowed to serve drinks until 11 rather than 10.30 back in the day.
My wife eats this a lot and the meat on yours was quite thick, on French dip here in our corner of the US the meat is sliced deli thin and no onions as we recall. Yours looks quite splendid.
The key to eating a wet sandwich like that is to remove it from the bath straight onto parchment or butcher paper and wrap it with one end exposed. The paper catches the mess, your mouth catches the flavor, and a lovely time is had by all.
Considering most of the dip is water, by the time you get to the end, you have soggy bread. And not in a juicy soggy way, but in a falls apart soggy way.
I've eaten quite a few of those French dip sandwiches and never once have I been given a bib. I did get handful of napkins....but that's it. The best way I've had it: the underside of the bun was toasted in garlic butter, then the toasted side dipped in the Aju (being toasted help hold the bread together when dunked)
Loved this! Watching someone so completely overjoyed with what they are making (and about to eat) is fantastic. And then there was the dance of the screaming hot jus/cooking liquid…
Just wish people would give things a chance, each Cam video was getting better and this was definitely the best so far, everything felt right. Mrs B face when the sandwich fell after dunking was brilliant, hope she's feeling better?
hey Barry ive actually eaten at both the "orginal places" and can tell ya philipes is superior yes they dunk the bread in the juice but they also give you a little cup to dunk the whole sandwich into as you eat also both used shaved beef almost like philicheese steak thin but your recipie looks spot on otherwise!
Can confirm, plus Phillipe's will French Dip anything from beef to turkey to lamb and, well just pastrami and ham, but they're all worth it. Plus, their potato salad is fantastic.
One of the Bob's Burgers cookbook recipes has something like that - a burger seasoned with French Onion Soup mix & topped with caramelized onions and gruyere cheese, served on a bun dipped in au jus.
As a Californian who has been eating a lot of French dip sandwiches over the last 40 years, I recommend that you open your baguette and just have the open face kiss the jus (dip about a centimeter). Then you build your sandwich and melt your cheese. Then you can dip at your leisure. This gives you the option of a little moisture or a very wet bite.
Although your video quality has improved with the addition of your camera guy, I can't help but miss the times the tripod would get knocked or the camera smashed XD oh an lovely beef!
In sixth form at my high school we had several different places to choose to have lunch from. My friends and I would always go to the "deli" as theyd make sandwiches like these filled with meat and gravy and they were divine. I hated high school and sixth form but I'd totally go back because the food there was always absolutely incredible. Like you could get pizza, crepes, popcorn, or other cakes/ biscuits when you wanted and they were all so damn good. It's funny as I ended up dropping out of 6th form but one of my hangups about doing so was that I wouldn't be able to have the food there anymore.
A fun fact about the condensation (not on BBC Four) on the slow cooker lid; as it dribbles down, that water provides a seal around the edge of the pot to keep all the liquids in and help it all stay nice and moist (favourite word!), as I found out one day after accidentally leaving a sheet of kitchen roll on mine and it had soaked up that watery seal & let it all evaporate, and everything inside was so dry and dangerously close to burning, still tasted great, but it was so super-concentrated that it was like a beef stew cordial needing to be watered down to use!!! :P
Here in Canada, it's called a beef dip. The 'au jus' is served on the side, hence the dip title. Always very tasty. Most restaurants use thinly sliced beef but here at home, it's sliced like you have it.
I urge anyone visiting LA to visit Philippe The Original it is so good. I am saying this as someone who hates soggy bread but it is truly a once and a lifetime thing to experience. They have a limited menu and all they do is dipped sandwhiches. If you visit go early because sometimes they can have a line that is 45 minutes long. I much prefer the kind of French Dip you can dip in the Au Jus. I can control the sogginess that way.
Phillipe's is fantastic. All of their sides and recipes they've been making for over 60 years. Definitely an experience with the old fashioned phone bank and the workers dressed like they were from the 19 40s/50s. Haven't tried the other place yet. I get the double dip with cheese and put their special horseradish sauce on it - it is like soaked in au jus!
I’m sure there was an episode of Man V Food where they dunked the whole sandwich. There was even a specific way to lean on the counter so they didn’t get covered.
Now that you've made that a French Dip, time to tackle the Chicago classic Italian Beef. Brian Lagerstrom's recipe (beef, jus, bread and giar) is probably the best starting place, IMO.
It's Philippe's that you prefer, of course, because they were the first & best! I've never heard of this other place, and I'm a SoCal girl. It's fun to see you & Becky enjoying 'the best sandwich of your life.'
I've never had a french dip that's been submerged before, but when I dunk, I leave it in the jus for a bit, not just a quick dunk. I think that helps it be more like the submerged one, but less messy to eat.
My basset makes 'Boston eyes' when I take out a steak. 220 million scent receptors go balistic, long strings of drool form. One of the funnest things that I ever did was once, on a whim, simply give him the entire raw sirloin steak. You never saw a dog more shocked. It was hilarious. I also learned that he can swallow a steak whole and 2 seconds later be sat there giving me puppy eyes waiting for the next one...
It's not a Barry video without a first degree burn. I'm a dunker, we don't get the submerged version up here in Canada. It also gets sliced super thin up here.
I have to say that French dipping sandwich looks fantastic I've seen it a few times on the Food Network as well I believe Guy Fieri has also reviewed these French dipping sandwich
I enjoyed this version of the filming/editing. It was more like your regular videos that we all know and love. More up close and personal. We love your cooking, but we love you and your personality more! I enjoyed this one! 💜💜💜
What happened to that second sandwich was the happiest accident that could've occurred. Bonus au jus for you! I love this style of sandwich (albeit with more thinly-sliced meat) and I am definitely too fastidious to be a submerger -- I dunk just what's going to get bitten.
Ever since I discovered them, French Dip Sandwiches have been one of my absolute favorites. When they are made right, even on the cheap, they are amazing, But I've had an occasional bad ones by people I'm not sure that even know what a french dip sandwich should be. And I do remember watching a video a few months back about a guy making a vegan version with mushrooms as you mentioned. Actually looked really good.
so comes the name from the idea that it uses french bread or that it uses french soup? And do they import bread from France or do they make authentic french bread locally?
Californian here: what you made looks fantastic, but traditionally, there's no toppings, condiments, nor cheese on a French dip. It's just meat, good bread, and au jus. Yes, we dip it and it's messy (I've never even heard of using bibs for it though.) I will say though that I bet your version tastes fantastic.
If you're gonna do the submerge method, you should probably wrap it to give your hands some respite from the heat, and stickiness. Lots of sandwiches (and burritos) are wrapped to make the ingredients steam the bread (or tortillas) while you wait to eat it, and wrapping a fully submerged sandwich would give you plenty of time to let everything get to know each other without having to juggle a dripping mess over a gravy dish.
Are you a dunker or a submerger? This sandwich is absolutely incredible either way, but I'm definitely going in all on the submerging!
Check out some more Barry Tries videos here: ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
Love your videos Barry! They always Make My day!🎉🎉🎉❤❤❤❤
Cheers@@danielsantiagourtado3430
@@mrbarrylewis cheers! 🥳🥳🥳🥳
As an Angeleno Philippe's is the place you take out-of-town guests for the whole experience. It's like stepping back in time. Most people are double-dippers and you're missing out on the hot mustard.
I think I'd go for the best of both worlds: Pre-dunk the baguette, make the sarnie & heat to melt together (good choice on the Part Salut, love that stuff). It'll dry the bread a bit with those juicy flavours locked in! Then dip while eating. Or maybe Dunk-Dry-Build-Melt-Dip? Extra steps but more flavour & texture!
In the USA, the beef is sliced super thinly instead of the thicker version like you did. When it's sliced thinner, the au jus creeps in between each slice which produces the most amazing bite of Heaven you'd ever taste. Come over and we'll hook you up with the thin sliced version at j. Alexanders in Louisville, Kentucky. You may never go home...
I love how Cam filmed this. It’s fun seeing your antics all over the kitchen 😂
Also love this recipe!
The onions in proper French onion soup are slowly carmelized over a period of at least 45 minutes. Their flavor is wildly different from the ones you toss raw into the crockpot to simmer.
Sooo What's half the mark? A Microwave oven
@@AMPProf Can you rephrase that question for me? I can't make out what you mean.
@@AMPProf obviously 50 pfennig
I discovered this sandwich a few years ago, and I love it. I would say though that the beef should be cut thinner as when I made it the second time and cut it thinner, it made the beef flavour stronger and it was more tender.
A lot of pubs in West Yorkshire traditionally did a similar thing on Sunday evenings called a Sop supper. Leftover roast beef, warmed in onion gravy, served on a floury roll/bap/breadcake with freshly pickled onions and chips cooked in dripping on the side.
If pubs served everyone food they were allowed to serve drinks until 11 rather than 10.30 back in the day.
My wife eats this a lot and the meat on yours was quite thick, on French dip here in our corner of the US the meat is sliced deli thin and no onions as we recall. Yours looks quite splendid.
His looks delicious but not at all what this side of the ocean considers a "French Dip."
The key to eating a wet sandwich like that is to remove it from the bath straight onto parchment or butcher paper and wrap it with one end exposed. The paper catches the mess, your mouth catches the flavor, and a lovely time is had by all.
Ever since I read the message about the bad Cam-comments I am liking this chemistry even more 😢
Betty is a fabulous name
Enjoy and thanks!
Considering most of the dip is water, by the time you get to the end, you have soggy bread. And not in a juicy soggy way, but in a falls apart soggy way.
I've eaten quite a few of those French dip sandwiches and never once have I been given a bib. I did get handful of napkins....but that's it.
The best way I've had it: the underside of the bun was toasted in garlic butter, then the toasted side dipped in the Aju (being toasted help hold the bread together when dunked)
Loved this! Watching someone so completely overjoyed with what they are making (and about to eat) is fantastic. And then there was the dance of the screaming hot jus/cooking liquid…
Why not “Davey Crock-Pot”? 😂
Amazing
Dwayne 'The Crock' Pot-son.
Just wish people would give things a chance, each Cam video was getting better and this was definitely the best so far, everything felt right. Mrs B face when the sandwich fell after dunking was brilliant, hope she's feeling better?
She's better today thanks, it was wasn't it, hey ho.
I concur ..
Can we implement a Bring Cam back campaign.... 🎉 Much love from South Africa Barry you're my favourite
Barry!!! You need to check out the Chicago Italian Beef sandwich/baguette! It’s another dunkable one and it’s phenomenal!
When life gives you onions, add a load more. Barry Lewis ESQ
I love that Cam is still part of the videos.
You should make french onion soup for a video! Maybe a Barry tries...
Here we go ruclips.net/video/97wSQZNVl10/видео.html
hey Barry ive actually eaten at both the "orginal places" and can tell ya philipes is superior yes they dunk the bread in the juice but they also give you a little cup to dunk the whole sandwich into as you eat also both used shaved beef almost like philicheese steak thin but your recipie looks spot on otherwise!
Can confirm, plus Phillipe's will French Dip anything from beef to turkey to lamb and, well just pastrami and ham, but they're all worth it. Plus, their potato salad is fantastic.
Love French Dip. Lately been dipping my homemade cheeseburger in beef gravy. OH YEAH. Had one of those last night.
I need to do that!
One of the Bob's Burgers cookbook recipes has something like that - a burger seasoned with French Onion Soup mix & topped with caramelized onions and gruyere cheese, served on a bun dipped in au jus.
As a Californian who has been eating a lot of French dip sandwiches over the last 40 years, I recommend that you open your baguette and just have the open face kiss the jus (dip about a centimeter). Then you build your sandwich and melt your cheese. Then you can dip at your leisure. This gives you the option of a little moisture or a very wet bite.
Although your video quality has improved with the addition of your camera guy, I can't help but miss the times the tripod would get knocked or the camera smashed XD oh an lovely beef!
Lol cam's dry comments 😂 ty sir I needed the giggle
Philippe has the best french dip I've ever eaten, used to drive over an hour just to get one. lol I've never seen one like the one you're making
In sixth form at my high school we had several different places to choose to have lunch from. My friends and I would always go to the "deli" as theyd make sandwiches like these filled with meat and gravy and they were divine. I hated high school and sixth form but I'd totally go back because the food there was always absolutely incredible. Like you could get pizza, crepes, popcorn, or other cakes/ biscuits when you wanted and they were all so damn good. It's funny as I ended up dropping out of 6th form but one of my hangups about doing so was that I wouldn't be able to have the food there anymore.
I love a French dip. I definitely prefer it soaked. So yummy 😊
A fun fact about the condensation (not on BBC Four) on the slow cooker lid; as it dribbles down, that water provides a seal around the edge of the pot to keep all the liquids in and help it all stay nice and moist (favourite word!), as I found out one day after accidentally leaving a sheet of kitchen roll on mine and it had soaked up that watery seal & let it all evaporate, and everything inside was so dry and dangerously close to burning, still tasted great, but it was so super-concentrated that it was like a beef stew cordial needing to be watered down to use!!! :P
Salut can mean goodbye as well as hello in some contexts
Oh merci!
i'm in for the submerged one. Bonus points for the mustard and extra onions, they are so underrated.
Here in Canada, it's called a beef dip. The 'au jus' is served on the side, hence the dip title. Always very tasty. Most restaurants use thinly sliced beef but here at home, it's sliced like you have it.
Loving the interaction with Cam.
The classic French Dip and dunker is better for me. Good video and 🥪 yum. 👍
I've been to both the originals and they're both great!!!
Tremendous Barry! Love the new cam keep it up
Dare to change
OMG that sandwich looks so amazing & thanks Barry n Mrs B 😋👍
looked amazing! thankyou!!
cam's B roll shots are lush as heck... the filming in general is stonking.
and now I'm incredibly hungry.... ah
I spit my coffee out when it fell in the crock 😂😂
haha yeah
Are people still drinking beverages when watching a video where hilarity is highly probable? You've only yourself to blame!😂
Oh my god I'm so starving for a french dip now
That is making me super hungry. It looks great. Cheers, Barry! 👍🏻👍🏻✌️
Chicken and stuffing sandwich dipped in gravy best boxing day (or any day!) Treat. Yum😊
That wet sandwich reminds me of French onion soup
I urge anyone visiting LA to visit Philippe The Original it is so good. I am saying this as someone who hates soggy bread but it is truly a once and a lifetime thing to experience. They have a limited menu and all they do is dipped sandwhiches. If you visit go early because sometimes they can have a line that is 45 minutes long.
I much prefer the kind of French Dip you can dip in the Au Jus. I can control the sogginess that way.
Phillipe's is fantastic. All of their sides and recipes they've been making for over 60 years. Definitely an experience with the old fashioned phone bank and the workers dressed like they were from the 19 40s/50s. Haven't tried the other place yet. I get the double dip with cheese and put their special horseradish sauce on it - it is like soaked in au jus!
The style change has met its higher level. Greater Cam work and finally the cuts and zooms are finding a level
This video should be rated 18+ for inappropriate content because that sandwich looked dirty in all the best ways hahah
haha yep
4:06 Masterful lazy hack Barry! Always do this when i cant be bothered to peel garlic too!
I must remake this beautiful design of foods and more foods! :)
This looks so good. Boston is the best. Keep Going Barry, I'm here for you!
Cheers
Barry: Oh, I forgot that was hot!
Mrs B's face: Will you ever learn? 😀
Looks absolutely amazing though...
I absolutely LOVE Philippe's. I'm even drinking from a Philippe's cup I bought there right now!
You should call it crockpot Dundee
I’m sure there was an episode of Man V Food where they dunked the whole sandwich. There was even a specific way to lean on the counter so they didn’t get covered.
incredible
I saw that episode, Wasn't it Chicago or New York/
Thats an italian beef from Al's In chicago.
The Bestes one French Dip diped in French onion soup
I'm a SoCal girl and it's Phillipe's every time!
Now that you've been introduced to the American "country name" wet sandwich, you need to try a Chicago Italian wet beef sandwich!
The third greatest sandwich of all time (behind only the cubano and the cheesesteak), glad to see your take on it!
American style french dip sandwich have much thinner sliced beef to make it very very tender
Cor!!! Yes please
Call it Davey Crocket
2:01 As always your Boston impressions are on point! Youre both best boys!😂😂😂😂😂😂
And Brownie points for that sweet tune!
This video makes me want to eat more French dip sandwiches, I haven't had enough in my life!
Now that you've made that a French Dip, time to tackle the Chicago classic Italian Beef. Brian Lagerstrom's recipe (beef, jus, bread and giar) is probably the best starting place, IMO.
It's Philippe's that you prefer, of course, because they were the first & best! I've never heard of this other place, and I'm a SoCal girl. It's fun to see you & Becky enjoying 'the best sandwich of your life.'
I went to LA last year and also paid a visit to Philippe The Original. Fantastic. I prefer it wet, it’s just too good.
I've never had a french dip that's been submerged before, but when I dunk, I leave it in the jus for a bit, not just a quick dunk. I think that helps it be more like the submerged one, but less messy to eat.
some places I've been to use a horseradish mayo where you used the dijon and it's very nice
My basset makes 'Boston eyes' when I take out a steak. 220 million scent receptors go balistic, long strings of drool form. One of the funnest things that I ever did was once, on a whim, simply give him the entire raw sirloin steak. You never saw a dog more shocked. It was hilarious. I also learned that he can swallow a steak whole and 2 seconds later be sat there giving me puppy eyes waiting for the next one...
Awesome video ❤
12:00 It was at this exact moment Barry realized... he frigged up
Now you know why only the baquette is submerged :)
One of these days Barry will stop saying that something that smells good has a "stench."
I was thinking Betty because of the black liner pot ....
Woah Black Betty....
😂🤣
I am genuinely a vegetarian except for Italian subs and French dips. That's not even a joke.
It's not a Barry video without a first degree burn.
I'm a dunker, we don't get the submerged version up here in Canada. It also gets sliced super thin up here.
You cut it too thick! Plus, you added mustard?! Hurt my soul man!!! Lol. Love a good French Dip, and I am glad you made it and enjoyed it.
I have to say that French dipping sandwich looks fantastic I've seen it a few times on the Food Network as well I believe Guy Fieri has also reviewed these French dipping sandwich
I love a french dip. Though it's a close second to the itallian beef which is another wet broth sandwich.
Looks great, what is the cut of beef please Barry I'm gonna make this tomorrow 😍
I have to try this sometime. It looks and sounds absolutely delicious.
I was yelling you forgot the butter under the mustard!!😮
I enjoyed this version of the filming/editing. It was more like your regular videos that we all know and love. More up close and personal. We love your cooking, but we love you and your personality more! I enjoyed this one! 💜💜💜
What happened to that second sandwich was the happiest accident that could've occurred. Bonus au jus for you! I love this style of sandwich (albeit with more thinly-sliced meat) and I am definitely too fastidious to be a submerger -- I dunk just what's going to get bitten.
Hoping you and Mrs. Berry has a wonderful cool safe anniversary
BRING BACK CAM! BRING BACK CAM!
I've always used a slice of bread to soak up my left over gravy. I'm sure I'd try the whole full dunking. X
Ever come across a recipe for a Chicago Italian beef? They are similarly dunked.
That looks amazing. I’m salivating watching it, pity it is 1:17am and I need to go to sleep 😂
A fellow Aussie night owl?
Blimey! Sorry!
@@xghoulishgalx sure am. Really do need to be getting to sleep now as I have kids to get up to in the morning 😳
@@mrbarrylewis All good, I shouldn’t be watching food videos while I am
Hungry 😆
Make food for your dog? Dog loves it. Make food for your cat? Snubs their nose at it.
Love, love, love a good French dip! Mwah! (Chef's kiss)
Barry, please tell Cam that he's been doing fantastic work! Just look at the slo-mo close-ups when you fished out all the stuff from Betty!
I imagine Cam is grateful for your kindness. ❤
I'm sure that sandwich is delicious, but that sieve looks like what happened to my garden when the drain burst!
haha amazing
@Barry Lewis
Please look up the Chicago hot beef sandwich, then do it wet and spicy.
Ok so it’s not just me!! Tried to find the good old French onion soup mix but it’s vanished??
!00% i'm sure it's available online and in some places but it's getting hard to find, used to be everywhere!
makes sense to submerge it but id prefer the dunk since i can choose when i want a normal sauceless bite if i want
Ever since I discovered them, French Dip Sandwiches have been one of my absolute favorites. When they are made right, even on the cheap, they are amazing, But I've had an occasional bad ones by people I'm not sure that even know what a french dip sandwich should be.
And I do remember watching a video a few months back about a guy making a vegan version with mushrooms as you mentioned. Actually looked really good.
so comes the name from the idea that it uses french bread or that it uses french soup? And do they import bread from France or do they make authentic french bread locally?
Californian here: what you made looks fantastic, but traditionally, there's no toppings, condiments, nor cheese on a French dip. It's just meat, good bread, and au jus. Yes, we dip it and it's messy (I've never even heard of using bibs for it though.) I will say though that I bet your version tastes fantastic.
I'm from L.A. and I MUST have cheese and Philippe's sauce on it! 😛
I love a wet soaked falling apart sandwich. That's how I eat an Italian beef sandwich. Their great and now I want one
Cookie pies next please ☺️
If you're gonna do the submerge method, you should probably wrap it to give your hands some respite from the heat, and stickiness.
Lots of sandwiches (and burritos) are wrapped to make the ingredients steam the bread (or tortillas) while you wait to eat it, and wrapping a fully submerged sandwich would give you plenty of time to let everything get to know each other without having to juggle a dripping mess over a gravy dish.
Sloth-cooker ;-)
LOL