So cool to have you digging up hundred year old recipes to find out what they were eating back then , every day is a surprise , some are Whattttt is that , others that looks ok , every day is the best day ever with you 🙂
Guess it's a good idea for little bits of meat leftover. Maybe instead of soft boiled they meant 3-minute egg. Or a coddled egg (which I think is what goes into a Cesear salad dressing). That would make a sauce.
Newks is a great hot sauce for people that are afraid of hot sauce. It doesn't have the vinegar kick of most and it has the sweetness and doesn't burn so much!
The egg in this recipe is a good component for making a light emulsified sauce for the turkey. If you had hard-boiled the egg, and then pressed both the yolk and the white through a fine mesh sieve, you would have been able to add just a tiny bit of butter, and there you have it. This is also how I make egg salad btw, as pressing both the yolk and the white through a fine mesh sieve gives the egg a fine, uniform texture.
This is interesting, It looks like chefs on both sides of the Atlantic were experimenting with laterally split slices of toast in the mid-1890's. According to Wikipedia, Melba toast premiered in 1897 when Dame Nellie Melba was ill and her chef admirer split toast and then toasted the exposed dough side for her. According to Australian journalists and playwrights (Nellie was from Richmond near Melbourne) she ate her Melba toast for much of the rest of her life. You can still visit Nellie's dairy farm in Yarra Glen (now wine and strawberry country).
There are like hundreds of very complex and interesting hot sauces out there. Dunno exactly how to sort through the noise, but I'm glad you found a good one!
Seems sacrilegious to make a beautiful, runny soft boiled egg and then squander the sanctity of it by breaking it up and cooking it in a mash of other ingredients like that
Another one I guessed the scores before they were given. lol. I think I would griddle-toast the bread on one side instead of cutting the toast in half. Skip the celery and egg. Use a little mayo on the insides of the bread. And I'm not a fan of hot sauce, but if I was, that sounds damn amazing. For a lame no-spice version, maybe a bit of canned cranberry jelly would do the trick. It's so weird when you get a sandwich that is simple and complicated at the same time like this one. But with a bit of tweaking - and you could go several directions with this - maybe not bad with some tweaking. lol
One of the very important things to keep in mind about cookbooks from the 19th Century and earlier is that the author wasn't going to speak down to the home cook by assuming that they did not understand the basics of cooking.
Do you ever think that these olde timey cookbooks left stuff out because there were certain "understood" concepts lost to history? Like, perhaps "soft boiled egg" just meant "use a binder for all this loose meat, obviously!" I did a quick CTRL+F and didn't see that anyone has mentioned that A-1 steak sauce is a savory raisin brown sauce (HP, another bottled brown sauce in a bottle that I love, is made with dates!). I adore A-1 on just about everything! It almost has a spicy cola flavor to it, which is not as disgusting as it sounds. In fact, it's not at all disgusting!
Next day meatloaf burgers... Literally everything about your favorite cheese burger except you use re-heated meatloaf as your burger and maybe left over kings Hawaiian as the bun but no worries if there are none left over
My Mississippi aunt taught me a tasty but ultimately terrible trick: After Thanksgiving lunch, when it was time to have a bit again at suppertime, she would take pieces of turkey - white and dark - and dip them in mayo. Good mayo and turkey go so well together. It's a habit I've had to be careful about keeping up. heh
Heat the already cooked leftover turkey...then let it cool completely? Seems like taking clean socks, getting them wet, and waiting for them to dry again before putting them on.
With some of these recipes you wonder if something got lost in the translation to the printed page or if the person writing it failed to grasp the basic fundamentals of food.
@SandwichesofHistory nearly raw...yeah, less than that maybe? I haven't timed an egg in forever...these recipes always read like they're given by people who eat food but have never even seen it being prepared.
The plus-up reminded me of something I once saw my dad eating: stilton on toast (melted under the grill) with HP sauce. That might be one for you to try out.
soft boiled in that regard is meant to be the style where the whites are hardly set and you crack the top of the egg and put it in one of those funny egg cups and mix the whole thing in the shell. so it has to be just barely cooked
The fruitiness of the plus-up goes perfectly in-line with using cranberries with turkey on Thanksgiving!
I swear everytime he hits the 'a goOoo', I can't stop hearing Calvin Fischoeder lol.
I'd definitely prefer Barry to be my slumlord, though :)
Bourbon, oh bourbon!
Weird, I just watched a bobs burger clip… and this was next on the recommendation 🤔
You should watch this one next then ruclips.net/video/g-sc4rvo9dI/видео.html
So cool to have you digging up hundred year old recipes to find out what they were eating back then , every day is a surprise , some are Whattttt is that , others that looks ok , every day is the best day ever with you 🙂
"Oscar" at the Waldorf makes think there is no Oscar at the Waldorf.
Raisin hot sauce makes sense. Lots of steak sauces include raisin paste.
Guess it's a good idea for little bits of meat leftover. Maybe instead of soft boiled they meant 3-minute egg. Or a coddled egg (which I think is what goes into a Cesear salad dressing). That would make a sauce.
Newks is a great hot sauce for people that are afraid of hot sauce. It doesn't have the vinegar kick of most and it has the sweetness and doesn't burn so much!
Sort of a bare bones turkey salad. Definitely think that sauce was the way to go. Thanks Barry.👍👍
“Oscar of the Waldorf” refers to Oscar Tschirky who was the maître’d at the Waldorf.
Turkey by Tschirky!
It sure does. What's odd is the the cover just uses the quotation marks for "Oscar"
Even a plain sliced turkey sandwich benefits from a few splashes of hot sauce.
The egg in this recipe is a good component for making a light emulsified sauce for the turkey. If you had hard-boiled the egg, and then pressed both the yolk and the white through a fine mesh sieve, you would have been able to add just a tiny bit of butter, and there you have it. This is also how I make egg salad btw, as pressing both the yolk and the white through a fine mesh sieve gives the egg a fine, uniform texture.
This is interesting, It looks like chefs on both sides of the Atlantic were experimenting with laterally split slices of toast in the mid-1890's. According to Wikipedia, Melba toast premiered in 1897 when Dame Nellie Melba was ill and her chef admirer split toast and then toasted the exposed dough side for her. According to Australian journalists and playwrights (Nellie was from Richmond near Melbourne) she ate her Melba toast for much of the rest of her life. You can still visit Nellie's dairy farm in Yarra Glen (now wine and strawberry country).
better than expected
Fun fact: Oscar's last name was Tschirky ( pronounced chur- key , rhymes with turkey)
That hot sauce must be AMAZING; whoever invented that is a genius
Hey Barry! Can we get a seasoning/condiment tour for this year’s holiday special? You always have such a variety!
Pickly pop with the celery, babycakes!
There are like hundreds of very complex and interesting hot sauces out there. Dunno exactly how to sort through the noise, but I'm glad you found a good one!
Clearly, it’s Turkey Sandwich = 5, Newks Blazin’ Raisin = 11 😂
Just wanted to say thanks for telling me what to get my brother for Christmas.
Just placed an order for Blazin' Raisin thanks to you...sounded too intriguing to resist!
I like the idea of the soft boiled egg for the dressing instead of mayo
Seems sacrilegious to make a beautiful, runny soft boiled egg and then squander the sanctity of it by breaking it up and cooking it in a mash of other ingredients like that
It's just an egg, it'll be okay
I could see making this if it contained mayo since that would make it a turkey salad sandwich.
That's quite the ingredients list for the blazin rasin hot sauce! Sounds great!
I probably would have swapped out the salt and pepper and used Cajun Seasoning instead.
Another one I guessed the scores before they were given. lol.
I think I would griddle-toast the bread on one side instead of cutting the toast in half. Skip the celery and egg. Use a little mayo on the insides of the bread. And I'm not a fan of hot sauce, but if I was, that sounds damn amazing. For a lame no-spice version, maybe a bit of canned cranberry jelly would do the trick.
It's so weird when you get a sandwich that is simple and complicated at the same time like this one. But with a bit of tweaking - and you could go several directions with this - maybe not bad with some tweaking. lol
That's it! I'm asking for NEWKS for Christmas. Always on the lookout for great new hot sauce, and you sold me.
Trying to imagine someone from 1896 trying your plussed-up version of their sandwich! 😂🤯🥵
Erik sent me.
Tell him thanks! Also, who is Erik?
@@SandwichesofHistoryInternet Comment Ettiquette with Erik. When asked on a livestream which youtube channels he likes he mentioned your channel.
One of the very important things to keep in mind about cookbooks from the 19th Century and earlier is that the author wasn't going to speak down to the home cook by assuming that they did not understand the basics of cooking.
I was hoping for some green apple slices as a plus up, but that works too
Id love to see more open face sandwiches!
I don't want to try this sandwich, but I do want to try that hot sauce
oh yeah, if there's anyone to trust with sauces, it's Barry. i've purchased a few that he recommended and he hasn't steered us wrong yet!
🙏🙌
If you now toast that bread again - Melba toast
Thank you
What sandwiches in your regular repertoire do you use this hot sauce with?
I think I'm going to buy that hot sauce now
I would love 2 visit ur condiments yum,blazer raisin hot sauce double yum must taste like spicy brown sauce😊
That's the highest plus score I remember seeing.
Where can you buy thus Amazing Blazing Raison Sauce?
www.newkssauces.com/collections/sauces/products/blazin-raisin
Your plus-ups have opened my eyes. And mouth. Here I would have added some Blue Plate and called it a satisfied day!
Do you ever think that these olde timey cookbooks left stuff out because there were certain "understood" concepts lost to history? Like, perhaps "soft boiled egg" just meant "use a binder for all this loose meat, obviously!"
I did a quick CTRL+F and didn't see that anyone has mentioned that A-1 steak sauce is a savory raisin brown sauce (HP, another bottled brown sauce in a bottle that I love, is made with dates!). I adore A-1 on just about everything! It almost has a spicy cola flavor to it, which is not as disgusting as it sounds. In fact, it's not at all disgusting!
Newks is going to see an increase in sales thanks to this.
Add the hot sauce to Mayo and add tomato lettuce.
Next day meatloaf burgers... Literally everything about your favorite cheese burger except you use re-heated meatloaf as your burger and maybe left over kings Hawaiian as the bun but no worries if there are none left over
I do this all the time, leftover meatloaf makes a great "burger".
Oh my. I HATE turkey but LOVE the channel!
I don’t think a little mayo would be a bad thing.
My Mississippi aunt taught me a tasty but ultimately terrible trick: After Thanksgiving lunch, when it was time to have a bit again at suppertime, she would take pieces of turkey - white and dark - and dip them in mayo. Good mayo and turkey go so well together. It's a habit I've had to be careful about keeping up. heh
Hey Barry, I live in the bay area. Where can I obtain this hot sauce? It sounds very intriguing.
I've not seen it in stores here. Only online.
So I researched the slice a slice and man.... that one company left wants a ton of money...
Right? $74 feels a bit high to me but then again, I don't know what their costs are.
This recipe assumes there's dark meat left over, and usually for me, that's never the case.
Heat the already cooked leftover turkey...then let it cool completely? Seems like taking clean socks, getting them wet, and waiting for them to dry again before putting them on.
😂 true
With some of these recipes you wonder if something got lost in the translation to the printed page or if the person writing it failed to grasp the basic fundamentals of food.
That sounds tasty =3
😮I definitely wouldn't call that a soft boiled egg...it was too done. I think they wanted it liquidy, to make a kind of sauce.
So, 3 minutes instead of 5?
@SandwichesofHistory nearly raw...yeah, less than that maybe? I haven't timed an egg in forever...these recipes always read like they're given by people who eat food but have never even seen it being prepared.
The plus-up reminded me of something I once saw my dad eating: stilton on toast (melted under the grill) with HP sauce. That might be one for you to try out.
That might be one for me to try out!
Kinda turkey mole sandwich?
bounced on my boy's sandwich to this for hours
1 minute!
What?
@@lelandgaunt9985 i post when the video hits my youtube front page
Tschirky sandwich
Niiiiice
Who YOU callin' turkey?!
soft boiled in that regard is meant to be the style where the whites are hardly set and you crack the top of the egg and put it in one of those funny egg cups and mix the whole thing in the shell. so it has to be just barely cooked
No. Just no.