Cheeseburger Garbage Bread (Stromboli) | Food Wishes
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- Опубликовано: 1 июн 2024
- “Garbage bread” is what we used to call Stromboli, and the new name for this very versatile party loaf comes from the fact that you basically can throw anything into it. This special Super Bowl version has all the elements of a classic bacon cheeseburger, right down to the pickles, and is rolled up in thin pizza dough, baked until golden brown, and sliced into gorgeous spirals. Enjoy!
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Hi Chef John, I just wanted to say thank you. I've been watching your videos for years, you have inspired me to cook over the year, and guess what? I got accepted to Culinary School! I'm starting in March! Cannot wait! Thank you for recipes, thank you for being my mentor, thank you for your time and fantastic spirit that you deliver your videos, thank you for all the great things you have done over the years to help people get better in cooking. Respect man, you deserve it. Greetings from Poland!
Congratulations!
ZaA
🎉
Thank you!!! I wish you all the luck in the world! Please let me know when you open a restaurant so I can come in and get a free appetizer. ;) ♥
Good luck to you in your culinary adventures!
This man's cadence and the way he speaks keeps me up at night but I can't stop watching.
Valid
ive heard other people talk like this. What is this accent / way of talking called? I find it so, so weird
@@MrJepperhkThe accent is called *"psychopathic serial killer"* 😂
@@MrJepperhk
I think he is voice overing the clip so its being spoken in time with the clip. So it seems broken but on time with the clip.
“we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread” 😂😂😂😂😂😂😂😂 love it !
What's the point of commenting what was said in the video? We heard it the first time...
@@JonO387 “we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread”
@@JonO387“we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread” - this video @ 0:10
@@sum1337what’s the point of commenting what was said in the video? We heard it the first time…
@@JonO387 we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread!
"Nobody at a party cares about lettuce, and if they do, please ask them to leave." 🤣 GENIUS! Love you Chef John ❤
you cant make friends with salad
When the bacon turns foamy it’s almost done homie!
Bars 🔥
We need that on a t-shirt Chef
I felt the vacuum in the space he didn't say that 😢
My wife and I recite this when we cook bacon. It’s so true and perfect advice.
@@leaarinwarkentineThank you! Me too!
When I was completely new to cooking, following a recipe to the letter helped me understand why people recommend certain things and do things in a certain way. What I love about your recipes is that you let us know *what* and *where* we can wiggle a little, and especially where you mention shortcuts, where your recipes differ from "authentic" versions, and things like that. Over the years, that actually helped me understand what was going on, what the important parts of the process are, and even why some experiments / mistakes turn out better than others. Love your work, Chef John!
As a long time professional chef, I’ve learned from some amazing top michelin level chefs. No one. Literally no one I’ve learned from ever could teach cooking like Chef John. He breaks down some of the most complex sides of chefwork people go to school for years to master in such succinct bits. He’s revered for a reason. Man is a master of food, technique and words to express it all.
5:08 - Thank you for picking up that piece of pickle
As a Chef .... for the 'butter' solution, once the dough has been fully rolled out and ready to fill, this is the time that a lot of melted butter is brushed on the INSIDE and then rolled up! fatre rolling upt the bread loaf, now is the time to brush an Egg wash and brush the outside surface and coat with Sesame Seeds (if desired).
HELL YEAH BORHER!!! GOBBLESS
You're one of the very few people who post recipes and cooking tips that truly understand what I have been trying to tell people for years - "Recipes are Suggestions, not Directives."
I've never successfully followed a recipe to the letter and got something I liked more than a personalized version of that recipe that suits who I am a little bit better.
I really appreciate your acknowledgement of that - especially with your corny little rhymes that are slipped in.
Thank you for what you do.
That's mostly true, although I like following the recipe the first time I make something new. You don't know if (or what) needs changing if you don't have anything to compare it to. I feel like there's a good reason the recipe is what it is because someone spent a decent amount of time experimenting so that I don't have to. I'll change it up if I make it a lot, or if I don't have all the ingredients on hand. There are base ingredients that make the dish what it is, and there are flavorings that can vary (usually those are the "to taste" ones).
🙌 Agreed! Another thing is cooking times. People get all hung up on times rather than visual, tactile and smell indicators of being done.
Every Rutgers student+ who has gone to Stuff Yer Face in New Brunswick NJ but lives too far away to get their Stromboli's - we can now indulge and make at home! Can't wait to make these!! TY
I remember my brother talking about that place in the early ‘80s. He also took our father, who was impressed.
Mario Batali worked there. The good old days.
My mum used to make a version of this using sourdough but without the cheese and served it with homemade gravy.......it was so good!!! It became a traditional meal at birthday parties growing up (ah the good old days lol!). Thanks for sharing Chef John...can't wait to give it a try! Cheers!
That sounds awesome🐸
I frequently do this as a ham'n'cheese rollup. Ham, swiss, cheddar, mayo, mustard. roll, bake. and yes, you do need to leave it in long enough to cook the inside dough! lol!
Ooo the Rueben variation idea sounds awesome. Looks good, chef!
My mom makes something extremely close to that every year. It's as good as you'd think. Serve with a mustard/mayo blend for dipping.
As usual, and as always, watching Chef John has immediately translated into my prior dinner plans going out the window and the frantic making of whatever is in his current video.
whenever i want to make something i always search for a food wishes recipe first because i know it will be good!
Hamburger and Sauerkraut to make a Runza of sorts. Yum. That sounds good!
Well I cannot say I have ever had my mouth start watering with the words "garbage" and "bread" still ringing in my ears...I wonder if there's actually so-
I'll just subscribe and make it instead of checking the bin 😂
Stromboli forever. Delectable recipe, will make it this week.
The sesame seeds flying off in all directions, as this stromboli was being sliced, was funny as hell.
I'm easily entertained.
Definitely making a couple of these for my Super Bowl party
Can you make something from Dominican Republic? “Habichuelas con dulce” to be more specific. It’s delicious and I think we are the only country that eat it, look it up! 🙌🏻
I am having a fiftieth bithday party this year - a big old family and friends bbq - this is on the menu as as highlight dish - amazing!
You are after all, the Paul Bunyan of your Stromboli onions. Seemed like a natural.
My mother makes a beef and cheddar stromboli and a corned beef stromboli every year for the Super Bowl.
I don't care about football at all, but you better believe I'm there to watch the Superbowl. Maybe this year I'll bring this bad boy.
YOUR MOM ROCKS!
Almost divine! Thank you, Chef John, and you know --- we all love you 😍!
*CHEF JOHN - YOUR VOICEOVER IS INCREDIBLE!!!!!*
*OK*
Chef John is so relaxed in his videos. It makes me wonder to what degree his personality was different leading a kitchen.
I love when a new video pops up. Your voice and the way it does up and down is always amazing. I did a modified version of your green bean casserole this past xmas. And it was wonderful!!!!
Already thinking about this one and how i can add to it :)
Much love from Maryland . Keep on, keeping on sir!!!
Just the recipe I was looking for! Thanks
"and if they do [care about lettuce] please ask them to leave". wise words
I laughed out loud for real.
Oh yeah....I'll be giving this one a try soon. Thank you for posting. Love your channel.
It's my first time watching one of your videos in years. I smiled so hard when you mentioned the cayenne!😁😂 And, AS ALWAYS, the food looks delish.😋
can't wait to make this! love your recipes so much!
The recipe looks solid and something that is very easy to follow.
This looks soooo good. Great idea. thank you.
John, that looks outstanding!!
Good idea for party/super bowl snack
I had all the stuff and made it this morning! I did the egg wash and sesame, when it was set I took it out and hit it with melted butter and put it back in till it was done. Best of both worlds I suppose. Thanks for the tips!
Subscribed, just because the voice is wonderful, the pace is perfect :D
This one was a masterpiece. Perfect execution. 🤤
I've watched your RUclips video since I was 10(now 25) my mom and I loved watching your channel! she followed your shepherd pie and molten lava cake recipe...it.was.divine
I just made this, and it was (as always) really good. Due to using up leftovers as well, I used half mountain cheese and half feta for the cheese component, but that did not harm the taste one bit.
That sounds amazing actually!
The you for making it so easy for me to make this! I used ground turkey and it came
Out delicious!
We can try thanks for sharing chief
Reminds me of a chain called Runzas. Look's great!
Love this! I just made this but swapped the ground beef with ground bison. 10/10 making every time I can!
Outstanding!
Oh YES As soon as I heard you mentioned swiss , I thought how about mushrooms swiss cheese burger , wouldn't that be great
that tip about the dough shrinking back, I'm really glad I watched this video because I'm about to roll out some dough and I'm dreading the shrinkback, it's so infuriating. I hope it really is that simple
Thank you as always, Chef! I prefer the word Stromboli, myself❤ looks delicious!
It looks absolutely fantastic, i can almost taste it
Wow!! I made this last night and it was delicious! My husband loved it and I will make it for family get togethers! Thanks so much! By the way, I did the egg wash and the sesame seeds stuck very well!
Looks BANGING, BANGING!
Going to make it this weekend.
We love ya Chef John!
I lived over a pizza place in my town that sold pizza stromboli and it was so addictive!
Looks delicious. Can’t wait to try to make it.😂
As always, thank you.
This looks delicious! I would probably shred some lettuce and make a small side salad with green onions and the "special sauce" dressing just to eat along with it. Gonna try very soon!
That looks absolutely delish! I might have to make it or a version of it this weekend…weather dependant as if it’s stinking hot there’s no way the oven will be going on.
Nobody at a party cares about lettuce.... and If they do .... 🤣 his videos always cheer me up more than i already am!
Technique video for a hundred dishes. Thank you Chef
Great video, great recipe, loved it. I make this kind of thing all the time, but i use premade dough. One day I'll use fresh, homemade dough
Love love your videos. I was wondering if you have or could do one on Kubdari.
I used to make these at a deli worked many moons ago, but we put ham, mozzarella cheese, and roasted red pepper. It was pretty good.
I will definitely be making the this
Egg wash for seeding purposes, brush with butter at the end for butter flavor. Or a drizzle over after slicing, maybe.
Made this today and it was a hit. I also made a vegetarian version garlic butter and cheese.
Yum! I’m going to make one filled with peanut butter & jelly!
hey! I'm sicilian, from the eastern coast and they are called "votavota" which basically means "all rolled up"
Genius!
Looks wonderful Chef!!! Red Onions for the win!!.
This looks great! I'm thinking about all the variations of fillings we could make using this technique and the pizza dough. Philly Cheesesteak Stromboli? Beef Taco Stromboli? Chicken Fajita Stromboli? Cuban sandwich style Stromboli? The possibilities are endless.
FANTASTIC ! 👍
It will always be called Stromboli….this looks so good
Looking good
Yes, Chef!!!
JFC this is simple - I have an "Indian hamburger helper" recipe from when I was a kid, we used to make meat pies with it. I've always done strombolis strictly italian with the sausage, onion, pepper and mushrooms. Never thought about changing it up just because it's what was "always" done, this would be ASTOUNDING with the old meat pie setup!
TYTY! :)
Yummy!
Im gonna try this with beef heart
here in central SD, mustard mayo ketchup mix is called goop, and its awesome, and we put it on everything!
Sounds perfect with just butter topping. It would then be fairly safe for small groups where there might be people with either know egg allergy from birth or late onset egg allergy (Grandson).
I reckon plain milk would do well as a wash for this too
Oh boy! This will be made: Thank you for all the recipe idea's throughout the years. Gruß from Germany. Peace
I've been making these for years but not using the same method. Think I'm gonna try this way a try. This is far superior than the ones I make haha.
How do you prevent all of the sesame seeds from falling off when you cut it?
I asked that at the start of the video and i am now at the point where you explain why you'd wanna use an eggwash. Thanks for teaching me how to seed my dough properly.
Growing up my mom and I used to make this all the time except we called it pepperoni bread. Now that I’m old and wiser. I definitely think we needed a new name for it because we put pepperoni, salami, ham, provolone, Swiss cheese, mozzarella. I would recommend instead of going to the grocery store to get your pizza dough to you support your local pizza restaurant and just go there and ask them for some fresh dough.
You are AWESOME at talking w/your mouth full! 😂💜
Delicious 👌
Hey Chief! Please more shorts!
my goodness.. I gotta try this
tried it and Im very happy
WHERE have you been? Thank you! You always make me hungry & laugh-y!
where has he been?
...he just made a video like 3 days ago, where have *YOU* been
Never knew This Old Tony had a cooking show .
"Use any color onion you want"
I don't know about y'all, but I like to use blue onions. After all, I am the Jason Mews of the onion I choose.
Egg wash for the sesame seeds at the beginning. Finish with some butter the last few minutes in the oven 😎
Great idea! Love your cooking and your style. No stress is best.
Chef John.
I’m not “the guru of youtube, but I could be a hound on a mound “ if it convinces you to make a video for pork belly bites, and the use of black garlic both of which I love!
Howling at the moon until you resume!
Thanks!! 🙌
You know what tastes absolutely amazing with ground beef and cheese? Arugula. Try it sometime
Bierock or Nebraska's Runza are similar versions. I use cabbage and horseradish. Sort of like German hand pies.
"You are the Johnny Cash....of edible trash."
I'm DED. 🤣🤣🤣
The title is...well it gets your attention. I am subscribed to your channel and just had to check this out lol !
lol wasn't expecting the Johnny Cash rhyme but nice work as always