Am I the only one that watches those videos and just adapt like hell whatever I don't have exactly? Unless its like beef bourgignon or some shit, a lot of this shits close enough.
I blocked Weissman’s videos, not just because he’s annoying, but he goes through some totally unnecessary steps that usually involve some equipment that no home cook would ever need just to satisfy his own pretentiousness whilst declaring how good he and his methods are. There’s nothing more subjective than food...anyone who tries to insist something is better with an ingredient that you personally don’t like can piss right off.
I feel like you have the most under rated cooking channel on youtube. Your cooking style, and videos are flawless man. One chef to another, i respect the way you cook.
Just a suggestion for how to reuse the scraps of the dredging station as we do in italy (or my house at least) : mix it all up and make a fried frittata!
My life is so stressful right now. I come here and just watch your videos for about 90 minutes... Very calming. But then, I have no idea what to buy when I go to the store. I want to make EVERYTHING. I'm torn between this, the Philly cheese steak, the Italian beef hero, grilled cheese with tomato and bacon... or eggplant parm and eggplant w roast peppers. GAH!! 😂
hey man! I am from germany and your recipes are something you wouldn't find here , at least in the city im living in (Hannover) but I really felt in love with the diversity this channel has to offer. not only expanding my culinary horizont but also showing me how simple food can be and still delicious. I love your eye for detail and the use of good ingredients by still having the aspect of overall accesity in mind. you are truly an inspiration and I feel your love for food. I can tell you are a geniune and nice person by watching you doing what you love and passionate about. the growth of your channel is selfexplaining. im glad I found your channel, even tho we will probably never talk but you really kept me up the last days when I was down and looking for something to entertain me trough those hard days. im gonna watch all your videos in the next few days and hope you will continue this awesome content. maybe one day ill pursue my day of having my own food truck, cruise around the world and meet other food enthusiasts that share nothing but true love for good food and passion. Love you man and thanks a lot.
I really wish people who complain about the cost of food would watch channels like this, I’ve learnt so many recipes from this channel that use basic ingredients that hardly cost anything I could literally live on five pounds a week worth of ingredients if I really needed to.
This was my first introduction to ur videos. I really enjoy ur style and laid back attitude. Your very informative and have easy to follow instructions. I cant wait to utilize your recipes. Much love.
Couldn't be happier to have found your channel man, literally every dish that you cook somehow looks more phenomenal than the last. I found your videos with the Calabrian chili sauce pasta and I've been hooked ever since. I'm from southern Louisiana so I'm really accustomed to cooking with a ton of seasoning(cayenne, garlic powder, onion powder, paprika, etc.) so it's incredibly refreshing to switch things up to relying more on the natural flavors of the meats and produce and letting them and a little salt do all the talking.
You can do this with French Bread too, of course, but if you can get good NY Italian bread, it's even better. It's tricky though, heating the bread up just right but not too much. I can't stand trying it use store bought prepped cutlets..half the time, they're either too rubbery, or kind of tough by the time you make a hero out of it. Better to at least get regular unprepped cutlets and prep them yourself, as herein.
Wow man, bringing me back to my childhood... Have to do my recently deceased fathers Chicken Parm, and stuffed shells after watching your vids, you've inspired me... my favorite meal he used to make (we're irish lol) He was phenomenal cook, learned so much from him, he cooked all types of food, asian, italian, irish, american, french, mexican, etc... This brought me back, cheers, and great job.
My favorite cooking video's. Truly inspired by the attention to detail to not only the recipe but technique that most people would never get a chance to learn. I don't get to cook often but I always look here first and am never let down.
This is the first time I’m watching your channel. What caught me was your use of “wedge”. I was literally about to comment, asking if you’re from Westchester, too. You gained a subscriber 😎
3 года назад
We live in farmland Illinois though we are from Chicago; there are virtually zero options out here. The food is country slop; gross and tasteless. We have no choice but to make our own delights. We are so happy to have found you; you have brought brightness into cooking. From the bottom of our heart, I thank you as does my spouse.
I love cooking shows made by people with passion for the craft and who posess a natural sense for flavour, texture and presentation. You have passion. The rest is arguable. Good luck buddy. Thin milanese, flour dredged, never gonna be juicy. Brine or marinate; a little thicker, no flour... gold.
Good video brother, I am watching this in my local grocery store parking lot excited to get ingredients and get cooking! Thank you for the free content and knowledge my friend
This is chicken paneer in Egypt 🇪🇬 I love how different countries have similar recipes. In Egypt they grate onion and tomatoes and marinate the chicken in this first then they bread it and fry it
I've been watching my man for a couple years now it seems and made few dishes. I don't even know my mans name or if he's even said it haha. I don't need to know keep killing it my boy! Day one fan salute!
Bruhh? Tell me how I was going to literally look up the chicken parm grilled cheese to make for dinner and turns out you have a new recipe for this sent today. Lmao LETS GOO
Chicken Parm "subs" for us. Vid is spot on. Just made exactly like you said. Now because it's not a soggy mess it is my new favorite favorite. Thanks for giving me a better way.
You live in NY, I live in NY... We both know that’s a hero bro, come on 🙄. Just playin. Looks good, pretty much what I do. And yes, I’d have to say we’re so spoiled here with bread that depending on what bread I want on a particular day, I have 4 spots within 1 mile that have primo sandwich breads.
Westchester resident here, what bakery do you buy your wedge rolls from? Or do you just buy them from a deli? Every deli I've ever been to has them, however never really seen them offered at stores. There are plenty of baguettes and Italian loafs around from the Arthur Ave bakeries like Terranova, Zaro's, etc. but never see the smaller wedges available.
tip for the future one hand (left) should be used for putting things in and out of the dry coatings (flour and bread crumbs) the other (right) should be used to get the chicken out of the wet coating (egg)
Love this recipe. And while I’ve not heard the term ‘wedge’ before in this context, I really enjoy learning regional language differences, especially when it comes to describing delicious things to eat.
I go to a few places in and around my hometown in Westchester County when visit. I usually bring some back for my friends. They all know what a wedge is (~);}.
Love your channel man. I am starting a food truck next April and am in the menu planning stages. I can't not have a chicken parm on my menu but was wondering if you would rather deepfry these if you could. Also, would you fry these before service or fry to order?
I’m in the early stages of menu planning as well, and I had the same question -so I tested it on my stove here at the house, I didn’t tell a big difference. I do like the pan fried better for whatever reason I haven’t yet identified it, I just like that better -once you sauce it up I don’t think the pallet knows the difference. Well if you’re gonna do the bread the sauce and the cheese might as well do an eggplant Parmesan as well.
BRO! You are the King of the kitchen! I aspire to be a king of the sky’s… for now, I am only a Jack, BUT…If you come to Cali I’ll take you on a skydive as a thank you for the wonderful culinary knowledge you’ve shared
Dude! That sandwich is the sandwich of my dreams -particularly the Bread. Perfection. NativeNYer.. can't get that bread here in TX. Bummed cuz thought you were actually gonna show recipe for the bread too. :(( Oh well. Still awesome video to watch. So jely. Mangia, enjoy!
Those cutlets with melted mozzarella coming out of the broiler should be an X rated movie. Looking too good!
Food porn.
@@olgakim4848 was thinking exactly the same thing 😊
No flavour in the motz, need to combine it with another cheese.
@@wertpollwert he also put parmagiano on the cutlets. The mozzarella melts nice and I think tastes great.
"make sure there are no wet spots, you have to force it" greatest line of all time
I love that the food on this channel is just unpretentious, unlike others, I can actually make the recipes here.
Chef John and NACS are the best cooking channels on youtube IMO.
Lobe incredible! I just left that same exact comment, and scrolled down the comments to see this.
Am I the only one that watches those videos and just adapt like hell whatever I don't have exactly? Unless its like beef bourgignon or some shit, a lot of this shits close enough.
@@anthonytroupe4923 I'm no stranger to adaptation myself :P
I blocked Weissman’s videos, not just because he’s annoying, but he goes through some totally unnecessary steps that usually involve some equipment that no home cook would ever need just to satisfy his own pretentiousness whilst declaring how good he and his methods are. There’s nothing more subjective than food...anyone who tries to insist something is better with an ingredient that you personally don’t like can piss right off.
That sound when you’re slicing the completed sandwhich in half...
I think I finally understand asmr.
I read your comment at that exact moment of the video....... so satisfying!
I feel like you have the most under rated cooking channel on youtube. Your cooking style, and videos are flawless man. One chef to another, i respect the way you cook.
you said it!
I love how you represent with calling it a WEDGE! That’s love for your city!
This channel and Foodwishes / Chef John are tied as my two favorite cooking channels.
Adam ragusea is nice too
hes amazing but have you heard of papa ?? iykyk
I watch both of those, plus Kenji is a MUST. Vincenzo's Plate is essential for pasta. Also getting good recipes from Helen Rennie.
I can't handle Chef John's cadence when he narrates anymore. His older stuff was better cadence.
Have u seen the chef John parody
Just a suggestion for how to reuse the scraps of the dredging station as we do in italy (or my house at least) : mix it all up and make a fried frittata!
Man oh man. That cross section was beyond amazing. Great video
Yeah, that was beautiful!
I don't cook these recipes but i watch all your videos because you explain stuff very well and you are entertaining.
My life is so stressful right now. I come here and just watch your videos for about 90 minutes... Very calming. But then, I have no idea what to buy when I go to the store. I want to make EVERYTHING.
I'm torn between this, the Philly cheese steak, the Italian beef hero, grilled cheese with tomato and bacon... or eggplant parm and eggplant w roast peppers.
GAH!!
😂
"that's what makes a good sandwich." No, My dude. That's what makes a perfect sandwich!
hey man! I am from germany and your recipes are something you wouldn't find here , at least in the city im living in (Hannover) but I really felt in love with the diversity this channel has to offer.
not only expanding my culinary horizont but also showing me how simple food can be and still delicious. I love your eye for detail and the use of good ingredients by still having the aspect of overall accesity in mind. you are truly an inspiration and I feel your love for food.
I can tell you are a geniune and nice person by watching you doing what you love and passionate about. the growth of your channel is selfexplaining.
im glad I found your channel, even tho we will probably never talk but you really kept me up the last days when I was down and looking for something to entertain me trough those hard days.
im gonna watch all your videos in the next few days and hope you will continue this awesome content. maybe one day ill pursue my day of having my own food truck, cruise around the world and meet other food enthusiasts that share nothing but true love for good food and passion.
Love you man and thanks a lot.
Please write my obituary
Most underrated cook on RUclips.
Agree.
From a Foodtruck owner in Montreal, this is by far the best cooking channel i've discovered on youtube! Well done chef! 🔥🔥
I really wish people who complain about the cost of food would watch channels like this, I’ve learnt so many recipes from this channel that use basic ingredients that hardly cost anything I could literally live on five pounds a week worth of ingredients if I really needed to.
So true!
Also, if people can afford to eat out every day then they can afford to splurge a little.
This was my first introduction to ur videos. I really enjoy ur style and laid back attitude. Your very informative and have easy to follow instructions. I cant wait to utilize your recipes. Much love.
Couldn't be happier to have found your channel man, literally every dish that you cook somehow looks more phenomenal than the last. I found your videos with the Calabrian chili sauce pasta and I've been hooked ever since.
I'm from southern Louisiana so I'm really accustomed to cooking with a ton of seasoning(cayenne, garlic powder, onion powder, paprika, etc.) so it's incredibly refreshing to switch things up to relying more on the natural flavors of the meats and produce and letting them and a little salt do all the talking.
You can do this with French Bread too, of course, but if you can get good NY Italian bread, it's even better. It's tricky though, heating the bread up just right but not too much.
I can't stand trying it use store bought prepped cutlets..half the time, they're either too rubbery, or kind of tough by the time you make a hero out of it. Better to at least
get regular unprepped cutlets and prep them yourself, as herein.
Those chicken cuts were basically a free ad for that knife, I'm sold
Wow man, bringing me back to my childhood... Have to do my recently deceased fathers Chicken Parm, and stuffed shells after watching your vids, you've inspired me... my favorite meal he used to make (we're irish lol) He was phenomenal cook, learned so much from him, he cooked all types of food, asian, italian, irish, american, french, mexican, etc... This brought me back, cheers, and great job.
🙏
My favorite cooking video's. Truly inspired by the attention to detail to not only the recipe but technique that most people would never get a chance to learn. I don't get to cook often but I always look here first and am never let down.
This is the first time I’m watching your channel. What caught me was your use of “wedge”. I was literally about to comment, asking if you’re from Westchester, too. You gained a subscriber 😎
We live in farmland Illinois though we are from Chicago; there are virtually zero options out here. The food is country slop; gross and tasteless. We have no choice but to make our own delights. We are so happy to have found you; you have brought brightness into cooking. From the bottom of our heart, I thank you as does my spouse.
Wow. Lovely recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
mick, muck, or Mc ;)
I love cooking shows made by people with passion for the craft and who posess a natural sense for flavour, texture and presentation. You have passion. The rest is arguable. Good luck buddy. Thin milanese, flour dredged, never gonna be juicy. Brine or marinate; a little thicker, no flour... gold.
Good video brother, I am watching this in my local grocery store parking lot excited to get ingredients and get cooking! Thank you for the free content and knowledge my friend
Awesome can't wait to make this Saturday! This channel is amazing and the food is absolutely delish.
One of the absolute best cooking shows on RUclips. You're video style is great. Thank you!
Literally called NOT another cooking show.
This is one of my favorite ❤️ entertaining channel.
As a fellow Westchester fella, THANK YOU for educating about the proper term for this sandwich, a wedge!! Great video as always!
Rocky's in Millwood open 24/7
Domenic's in Tarrytown
Two must stops when I visit my Dad.
PERFECTION!!
You are awesome Stephen!
That Sandwich looks insane 😍
Absolutely perfect, thank you Stephen. Can’t wait to try it! Cheers !
my only complaint was not ripping out the inner from the top slice, besides that, loved it. Great to see others show the culture.
You've got exceptional attention to detail. Also hardworking not taking any shortcuts. Subscribed :)
Nice technique, looks good.
Bruh your video are really inspiring. You make cooking look easy and enjoyable. Big fan.
Forgetaboutit. This is my go to chicken parm wedge. Thanks.
This is chicken paneer in Egypt 🇪🇬 I love how different countries have similar recipes. In Egypt they grate onion and tomatoes and marinate the chicken in this first then they bread it and fry it
In extreme western CT it is also called a wedge, love it
Insane! I’m so glad I discovered your channel! 🤗
Man, how have I missed out on this channel for so long? Great stuff
This wedge was truly a thing of beauty. It’s definitely on my list to make.
Reminds me of Brooklyn during the 60's and 70's eating one of those delicious hero sandwiches. I am inspired to try this at home.
A thing of beauty!! I want it right now!!
looks amazing. always loved eating a chicken cutlet while at the local pizza spots in Boston
one of my favorite sandwiches
I'm totally going to make this
thank you
This is fantastic. Thank you for this.
Yup. It's a wedge. Grew up in Souther CT outside of Westchester County and it was always called a wedge
Hello from Delémont in switzerland! I live in the city where your Victorinox knife is made! I love your chanel this is amazing !
looks do bomb! another one for the books! Thanks and much for all you do!
That looks so good 😍
I've been watching my man for a couple years now it seems and made few dishes. I don't even know my mans name or if he's even said it haha. I don't need to know keep killing it my boy! Day one fan salute!
His name is Stephen Cusato 😉
Following your instructions and making two wedges now,great eating and thanks for the class!!
Great video, good tips! Thank you. keep 'em coming!
Thank you
Wow! There are no words. That looks amazing!
WOW! What a great sandwich. Restaurant in Baltimore used to serve one on a heel of Italian bread with sauce and cherry peppers. YUM
That was a dope video I’m off to make one now
Bruhh? Tell me how I was going to literally look up the chicken parm grilled cheese to make for dinner and turns out you have a new recipe for this sent today. Lmao LETS GOO
I jumped the gun and made my best attempt yesterday after seeing his IG photo of this 😅
Yonkers,NY It’s a wedge my friend…good eats 🍽🍽🍽
Loved them when I lived in NY (we called them subs). And veal and eggplant!
Chicken Parm "subs" for us. Vid is spot on. Just made exactly like you said. Now because it's not a soggy mess it is my new favorite favorite. Thanks for giving me a better way.
I’m new to your channel and already loving it! So ready to try ur recipes!!!
You are definitely the sandwich king 🤴
Great channel. I know how to cook most of these dishes but get a little extra in tips when I watch.. or I'm like heck yeah! That's the way I do it.
Looks fantastic! Love the idea...
Great chef and teacher👏👏🙏
Looks completely delicious
Yum ... I am excited to try.
Unreal! I usually bash my chicken down but now imma have to pop to the shops and get those knives to start slicing!
great video again - but I can't find the link to your Amazon store - maybe because I'm in the UK?
Eggplant Parmigiano can be done the same peel and use small new oriental eggplants yummy munster cheese yummy
You live in NY, I live in NY... We both know that’s a hero bro, come on 🙄. Just playin. Looks good, pretty much what I do. And yes, I’d have to say we’re so spoiled here with bread that depending on what bread I want on a particular day, I have 4 spots within 1 mile that have primo sandwich breads.
And the rest of us suffer without:(
If you really wanna get spoiled when it comes to bread you gotta visit germany, I have like 2 bakerys within 5 min walking distance
@@456sud9 Germany is on my bucket list, so one day I’ll be there. Always open to new places and things, and your country is beautiful.
That sandwich structure is superb!
Westchester resident here, what bakery do you buy your wedge rolls from? Or do you just buy them from a deli? Every deli I've ever been to has them, however never really seen them offered at stores. There are plenty of baguettes and Italian loafs around from the Arthur Ave bakeries like Terranova, Zaro's, etc. but never see the smaller wedges available.
Thanks so much , came out perfect
This video is incredible
tip for the future one hand (left) should be used for putting things in and out of the dry coatings (flour and bread crumbs) the other (right) should be used to get the chicken out of the wet coating (egg)
westchester?? thats where i grew up!. such a small world :)
This was outstanding. As a sandwich lover it's great to see someone who cares enough to do it well. Wonderful vid, learned a lot. Tx!
Always great ‘ Pard.
Thx
🇺🇸☮️🇮🇹
Love this recipe. And while I’ve not heard the term ‘wedge’ before in this context, I really enjoy learning regional language differences, especially when it comes to describing delicious things to eat.
I go to a few places in and around my hometown in Westchester County when visit. I usually bring some back for my friends. They all know what a wedge is (~);}.
My all time favorite!
Portuguese rolls are fantastic for these as well.
and just like that I'm subscribed! Too good looking I'm starving now.
WHY do I watch these at night! Man these look great. I'll put this on my list of must try foods. :-)
I just ate dinner, but watching this made me hungry again.
Love your channel man. I am starting a food truck next April and am in the menu planning stages. I can't not have a chicken parm on my menu but was wondering if you would rather deepfry these if you could. Also, would you fry these before service or fry to order?
I’m in the early stages of menu planning as well, and I had the same question -so I tested it on my stove here at the house, I didn’t tell a big difference. I do like the pan fried better for whatever reason I haven’t yet identified it, I just like that better -once you sauce it up I don’t think the pallet knows the difference.
Well if you’re gonna do the bread the sauce and the cheese might as well do an eggplant Parmesan as well.
BRO! You are the King of the kitchen! I aspire to be a king of the sky’s… for now, I am only a Jack, BUT…If you come to Cali I’ll take you on a skydive as a thank you for the wonderful culinary knowledge you’ve shared
I legit cried when he cut the edges off the bread, this is criminal.
Can you make a video about baking italian baguette? Much love from Germany 😊
I’m making this tomorrow but I’m using some homemade focaccia and I’m adding some minced Calabrian chilies.
You’re cooking is way too good
That looks delicious.
Thank you from Tarrytown NY for calling it by its correct name - A Wedge !
Real love going into that food!
here in putnam county it is a wedge--- growing up in staten island it was a hero or sub
Dude! That sandwich is the sandwich of my dreams -particularly the Bread. Perfection. NativeNYer.. can't get that bread here in TX. Bummed cuz thought you were actually gonna show recipe for the bread too. :(( Oh well. Still awesome video to watch. So jely. Mangia, enjoy!
My girl and I just watched the eggplant video last night ! But might have to make these
Good looking chicken parm *grinder* there steve! Lol love it.