One New Yorker to another ( Suffolk County, Long Island). Been away since 1971 now on the west coast. I do miss very much our food back east. I'd like to make a suggestion for a more perfect Kaiser roll. Try adding 3 teaspoons of diastatic dry malt powder. It will truly be a homerun!
I’m up in NYC at my grandsons graduation from NYU. First thing I hit my favorite deli when I lived here and ordered 2 becon 2 egg and cheese on a Kaiser roll to go. Next day second deli and got bagel lox (nova) cream cheese capers, onion on an everything bagel. Third day favorite pizza place and got a cheese pie with sausage (slices, mot balls ) to go. Fourth day a pastrami sandwich from Katz’s with kosher pickle and a knish. I think I died and went to Brooklyn. I live in Virginia and there is nothing that resembles a real NY deli or any of the food I just mentioned. I understand your passion for the bec. Thanks for the video and the best to you and yours. .
Quick tip, stamp the rolls before the final proof, and lay them cut side down. Let proof for an hour while oven preheats, then turn over, wash and seed. It holds the shape a lot better and gets a much more high and airy texture.
Buttered kaiser rolls were, and still are, a staple. Especially from 7-11. Good ones are hard to find here in Tampa, so I make my own (with Poland Spring water)
I've had a lot of breakfast sandwiches at many deli's in my 45 years on The Island and never once had anyone put butter on the roll. And those eggs should be over-easy. I may put ketchup on scrambled, but never on OE. The yolk is the star of the show.
Butter makes everything better. And as far as egg style, fried was best to eat and drive. Unless you take the expressway. Then you'll be stopped long enough to control the mess lol
When I come back home, it's one of the first things I stuff my face with. I usually get mine from Better on a Bagel in Miller Place. Where do you get yours from?
I live in Sacramento now ( born in Brooklyn raised in Queens) I really need to try this . These people out here don’t know Jack about a bacon egg and cheese on Italian bread .thanks man
Its delicious sliced thin and fried in butter and put a good pile of it as the base for the egg and cheese,american cheese,which is also hard to get out here.im from staten island,the taylor ham was a Jersey specialty from my shanty irish fathers side ovet in Bayonne,😂
My Dad is from Bayonne Nj, so we grew up on talyor ham egg and cheese on a hard roll.with a lot of butter on the roll ,i cant get Taylor ham or hard rolls in Washington State,so im going to try to make them. From your recipe and ordet some taylor ham from Amazon. Thank you
I tried making these and they were great at first but by the next day they were so dense they weren't editable. I just ordered some diastatic malt powder cause I heard that it would make then lighter and they would rise better. Any thoughts?
Best bagels around in Medford in the stop and shop shopping center on RT 101. Only place I know of that makes them like they did in the 80’s. They are a few more bucks but well worth it.
The Holbrook Bagel Bakery made the best bagels when Mom and Pop were alive. The Salad Spoon, across the street, was the best deli around when Cookie still owned it. It lasted less than 6 months after the new guy bought it and turned it into a dump.
I’ve made a few different NY Hard roll different recipes .......Is your recipe very dense or like the rolls we used to know ? The ones I LOVE had a nice cracking crust but real light and airy on the inside? Thanks in advance
They're a little more dense than what I grew up with. I'm working on perfecting it. Make sure you take the time in the proofing, don't rush it. That will open the crumb up a bit more. I'll post an updated roll recipe when I have it perfect.
Have you tried the other one listed on RUclips by Shannon O’Brien? Others have said it’s close I am going to try it tomorrow With the three different types of flour 00 , bread flour and trumps which is a better version of all purpose If I do them all at the same time I can get an idea of the differences if you do it as well let me know Thanks
@@wander2166 Did you ever try her recipe? She doesn't turn them over when rising and they look really soft. I have a friend from Jersey that has asked me to make some for her birthday. I'm going to use @SugarSaltFatBooze recipe instead. It looks better to me. BUT, I will add the malt.
How do you make the rolls more airy? I followed this recipe exactly and my rolls were a little dense and heavy. It seems like they didn't rise anymore after they were separated into rolls
Gosh darn it, 27 yrs in a row, mary’s deli, hell any deli, bacon , egg, cheese , bec, sob, the friggin roll, btw St Pete, Gotta get together man, even b4 u popped yoo-hoo, 40 fckin yrs ago , everyday, same shit, exactly!! I know I also got light and sweet cuz def needed caffeine too, but when u popped yoo-hoo plus my hard roll, instant mind melt
I moved from Suffolk to Upstate NY a couple years ago and I miss breakfast sandwiches. I could kill for a Hungry Man Hero most days. No one up here knows what a Kaiser or Hard roll is (even the "bakeries"). There are no real deli's. The only breakfast sandwiches are on Thomas' bagels they bought from the Dollar General across the street (they're everywhere, like 7-11's on LI). Let's face it, all of the food is terrible up here. Good luck finding a decent pizza. It so bad that the best pizza in town (and there are 3 you can throw rocks at from each place) is at the Mirabito gas station. You can get the worst pizza (usually from Patchogue) and it'll be gourmet compared to this crap. All of the hero bread is doughy and mushy. I think it's to compensate for the lack of teeth around here, and the best hero bread is at the Subway 30 minutes away.
Depending on how far upstate you are,if Newburgh is not too far to travel ,you might want to try the hard rolls at Adems Fairacher Farm store.They are pretty good. Newburgh ,60 miles from the big city.,is about as north as hard rolls travel.
Hi BEC… Smithtown here……. Question, why don’t you weigh out your ingredients in grams? A cup of flour can be anywhere is between 120 g to 157 g. Don’t forget the mayo!
I did this video earlier on, and learned more as i went. If you look at some of my later videos, i started measuring flour in grams. It's a journey my friend!
Foil: the absolute most essential and magical ingredient for making this sandwich the heavenly breakfast that it is.
One New Yorker to another (
Suffolk County, Long Island). Been away since 1971 now on the west coast. I do miss very much our food back east.
I'd like to make a suggestion for a more perfect Kaiser roll.
Try adding 3 teaspoons of diastatic dry malt powder. It will truly be a homerun!
I'm from Suffolk as well. I escaped in 2011
And thanks for the tip about the malt powder. It works very well, i just haven't updated the video lol. Cheers!
do you use all purpose? or a 50/50 blend with bread flour?
I ordered the malt powder today,
No, officer, I haven't consumed alcohol tonight; I drank bread!
I’m up in NYC at my grandsons graduation from NYU. First thing I hit my favorite deli when I lived here and ordered 2 becon 2 egg and cheese on a Kaiser roll to go. Next day second deli and got bagel lox (nova) cream cheese capers, onion on an everything bagel. Third day favorite pizza place and got a cheese pie with sausage (slices, mot balls ) to go. Fourth day a pastrami sandwich from Katz’s with kosher pickle and a knish. I think I died and went to Brooklyn. I live in Virginia and there is nothing that resembles a real NY deli or any of the food I just mentioned. I understand your passion for the bec. Thanks for the video and the best to you and yours. .
Thanks for watching! Congrats to your grandson!
Quick tip, stamp the rolls before the final proof, and lay them cut side down. Let proof for an hour while oven preheats, then turn over, wash and seed. It holds the shape a lot better and gets a much more high and airy texture.
I will give that a try, thank you!
Those rolls looked amazing, When I lived in NY I would pick up a hard roll with butter and a coffee at Stewart's every morning on the way to work.
Buttered kaiser rolls were, and still are, a staple. Especially from 7-11. Good ones are hard to find here in Tampa, so I make my own (with Poland Spring water)
WHY can you not get a kaiser roll ANYWHERE in the world but in NY???
I was born and raised in Manhattan, upper west side. I like my egg sandwich toasted and buttered with no cheese and SPK. Don't dunk on the K!
I've had a lot of breakfast sandwiches at many deli's in my 45 years on The Island and never once had anyone put butter on the roll. And those eggs should be over-easy. I may put ketchup on scrambled, but never on OE. The yolk is the star of the show.
Butter makes everything better. And as far as egg style, fried was best to eat and drive. Unless you take the expressway. Then you'll be stopped long enough to control the mess lol
I live in Hauppauge, nothing better than a egg sandwich.
When I come back home, it's one of the first things I stuff my face with.
I usually get mine from Better on a Bagel in Miller Place. Where do you get yours from?
Hit me up if you're ever in Taiwan. I own a bacon brand and I bake a mean Kaiser Roll. Baked two batches today.
I live in Sacramento now ( born in Brooklyn raised in Queens) I really need to try this . These people out here don’t know Jack about a bacon egg and cheese on Italian bread .thanks man
Its delicious sliced thin and fried in butter and put a good pile of it as the base for the egg and cheese,american cheese,which is also hard to get out here.im from staten island,the taylor ham was a Jersey specialty from my shanty irish fathers side ovet in Bayonne,😂
i had to sub. your personality shines through its amazing. thank you
Thank you! New content coming in January! Have anything you'd like to see me make?
@SugarSaltFatBooze
Bagels
Anything found in a Bodega in NY/NJ sould be superb chive cream cheese
Got it, will do! Merry Christmas!
very good presentation and message
You are correct... LI BEC/SPK on a Roll, ARE the BEST!!! Yes, You have to use "K"... and the E should be Over-Easy... Anyway else is a facsimile...
Ketchup is for amateurs! 🤣🤣
My Dad is from Bayonne Nj, so we grew up on talyor ham egg and cheese on a hard roll.with a lot of butter on the roll ,i cant get Taylor ham or hard rolls in Washington State,so im going to try to make them. From your recipe and ordet some taylor ham from Amazon. Thank you
I tried Taylor ham for the first time not long ago. It's good!
Love it!
Thank you!
SPK all day!!!
Enjoy watching
That looks bad ass brother
Thanks Dave!
For real crispy bacon,bake in oven on sheet pan. I owned delis on Long Island.
I tried making these and they were great at first but by the next day they were so dense they weren't editable. I just ordered some diastatic malt powder cause I heard that it would make then lighter and they would rise better. Any thoughts?
Best bagels around in Medford in the stop and shop shopping center on RT 101. Only place I know of that makes them like they did in the 80’s. They are a few more bucks but well worth it.
Thanks for the tip! I'll check them out next time I'm in town!
It’s all about the “rest” as it cools down. That’s when all the flavors team up.
The Holbrook Bagel Bakery made the best bagels when Mom and Pop were alive. The Salad Spoon, across the street, was the best deli around when Cookie still owned it. It lasted less than 6 months after the new guy bought it and turned it into a dump.
MashAllah nice thanks for sharing new friend join u stay connected best wishes for u ...
I found my people!
I’ve made a few different NY Hard roll different recipes .......Is your recipe very dense or like the rolls we used to know ? The ones I LOVE had a nice cracking crust but real light and airy on the inside? Thanks in advance
They're a little more dense than what I grew up with. I'm working on perfecting it. Make sure you take the time in the proofing, don't rush it. That will open the crumb up a bit more. I'll post an updated roll recipe when I have it perfect.
Thank you I’m going to start working on a few myself I’ll let you know as well
Have you tried the other one listed on RUclips by Shannon O’Brien?
Others have said it’s close
I am going to try it tomorrow
With the three different types of flour 00 , bread flour and trumps which is a better version of all purpose
If I do them all at the same time I can get an idea of the differences
if you do it as well let me know
Thanks
I'll check it out, thanks for the tip!
@@wander2166 Did you ever try her recipe? She doesn't turn them over when rising and they look really soft. I have a friend from Jersey that has asked me to make some for her birthday. I'm going to use @SugarSaltFatBooze recipe instead. It looks better to me. BUT, I will add the malt.
How do you make the rolls more airy? I followed this recipe exactly and my rolls were a little dense and heavy. It seems like they didn't rise anymore after they were separated into rolls
I'm still working on that. We're learning together
Gosh darn it, 27 yrs in a row, mary’s deli, hell any deli, bacon , egg, cheese , bec, sob, the friggin roll, btw St Pete, Gotta get together man, even b4 u popped yoo-hoo, 40 fckin yrs ago , everyday, same shit, exactly!!
I know I also got light and sweet cuz def needed caffeine too, but when u popped yoo-hoo plus my hard roll, instant mind melt
It's the good stuff man!
I moved from Suffolk to Upstate NY a couple years ago and I miss breakfast sandwiches. I could kill for a Hungry Man Hero most days. No one up here knows what a Kaiser or Hard roll is (even the "bakeries"). There are no real deli's. The only breakfast sandwiches are on Thomas' bagels they bought from the Dollar General across the street (they're everywhere, like 7-11's on LI). Let's face it, all of the food is terrible up here. Good luck finding a decent pizza. It so bad that the best pizza in town (and there are 3 you can throw rocks at from each place) is at the Mirabito gas station. You can get the worst pizza (usually from Patchogue) and it'll be gourmet compared to this crap. All of the hero bread is doughy and mushy. I think it's to compensate for the lack of teeth around here, and the best hero bread is at the Subway 30 minutes away.
What was your go to deli on LI? For me, breakfast was either Northside in Mount Sinai or Better on a Bagel in Miller Place. Lunch was Se-Port.
Depending on how far upstate you are,if Newburgh is not too far to travel ,you might want to try the hard rolls at Adems Fairacher Farm store.They are pretty good. Newburgh ,60 miles from the big city.,is about as north as hard rolls travel.
What is SPB ?
Thanks !!!
Salt, pepper, butter
Hi BEC… Smithtown here……. Question, why don’t you weigh out your ingredients in grams? A cup of flour can be anywhere is between 120 g to 157 g. Don’t forget the mayo!
I did this video earlier on, and learned more as i went. If you look at some of my later videos, i started measuring flour in grams. It's a journey my friend!
@@SugarSaltFatBooze
Yes it is, a journey
Salt and pepper on the the eggs.
You had me til you schmeared it up with butter and then cut it in half as if it was made by your mommy not the deli guy.
Maybe my mommy IS the deli guy!
They always cut in half at my deli and butter is ESSENTIAL. (Do prefer HAM & egg, though.)