Why Restaurant Sandwiches are Better
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- Опубликовано: 10 фев 2024
- #shorts #food #easyrecipe
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Nah
@@DocJamesH true story cuz
If you're not using live yeast you're not making good bread.
Wait.... Did u put green food coloring in the pistach butter after the olive oil ?
@@SenpaiKai9000sorry peppers aren’t veggies they are fruits lil cuz
Scientifically proven everything tastes better when someone else makes it
I strongly disagree. Food tastes better when you or someone who loves you cooks it.
@@gadellomagnollo1810 howcome all my gf's cooking suddenly tastes a little bit worse?
... Oh...
@@evanislost sadge
As a chef, I agree.....it's so nice when someone else cooks!
@@gadellomagnollo1810 so you basically cosigned what bro said 😅
Someone who loves you would be someone else
Whenever youtube cooks say something is "easy" to make and requires to be left "overnight" I realize that there is one trait that I'm missing in order to be good at cooking: patience
Time management also helps a lot when you're impatient. I can't pretend i'm at all a moderately ok cook, let alone good, but if i were to make that bread i'd just mix it up and let it be fermenting right before i go to work, then when i come in the following morning i know it'll be ready to make. That'd be my process, personally. Knowing my food prep skills tho i'd probably give myself food poisoning somehow
That also isn't quite right on focaccia anyways.. at least the way I was taught
I was taught using sour starter. We added some extra yeast for extra rise but the dough was
Sour starter
Flour
Water
Salt
Olive oil
Yeast
We used the same dough for both ciabatta and focaccia, just handled slightly differntly during the proof and bake phases
This sort of thing is the opposite of "easy" when ADHD is involved. It's either "not happening ever" or "this is my personality now for the next 3 weeks until the next thing gives more dopamine"
You don't have to make your own bread to be a good cook. Just buy better bread at the store, or if you want to be even fancier, go to a local bakery. RUclipsrs just like to be "extra," and its their job, so they don't mind putting in the work.
Just to let u know, we, in italy, don’t usually more then one type of meat.
Maybe bread, mozzarella, tomato and only mortadella or only prosciutto crudo or only prosciutto cotto ecc.
You can taste it better
Amen.
Hail Satan
grazie
In France we make fun of italians for crippling their own cuisine with arbitrary rules. Last week I was talking with some other French chefs about this exact rule, and one chef said "it's a shame that they have such great charcuterie and no idea how to use it." I'm not going to go that far, but my point is that people know the rule; it's just widely considered a bad rule.
@@levifowler7933 put some snails in it maybe it will taste better
true true, also here in italy we don’t put multiple types of cured meats together in our “panini”. it can be a prosciutto sandwich, or maybe a salame sandwich, possibly a mortadella sandwich and so on with whatever meat you may like, but always one type of “affettato”. never many of them pressed between the 2 slices of bread altogether 😅
Is every single cured Italian meat based on the meat of pigs?
no, there is beef cured meat too like bresaola and many others
And we don’t add green food colorant to make pistacchio look like pesto 😂😂😂
No need of stupid mayonese or oily creams when you havo more types of cheese than you can count 😊
@@am3319 Great to hear. Thanks!
The American started off well. With the home made focaccia and the real prosciutto... so far, so Italian...but then overloading it with more meat and about 5000kc of pistachio or... is that pesto? 😂 NOT APPROVED!
"why is a sandwich from a restaurant better?"
"Because everything on it is better"
Because they are expensive
This is only a cool informative little video if youre an absolute child who thinks the grocery store only sells ham/turkey and white bread.
lol because at home I get one slice of meat cheese and cheap ass white bread. It’s called I’m broke.
@@tommeliusbthaprofit6157it’s not that the only sell that it’s that people can only afford that. So shut it Rich boy.
@@frogalex8915salt fat sugar
Also making sure to put a generous amount of sauce on both pieces of bread, and then tightly wrapping the sandwich for at least a few minutes to let the juices soak helps tremendously as well. The wrapping especially. I saw a video about this a couple years ago and got really into sandwiches for a while
Was looking for this. Smart man
This is my favorite recipe from albert:ruclips.net/video/ub82Xb1C8os/видео.htmlsi=0HpCdfUA4GBbfdaY
Ethan Chlebowskis video maybe ?
@@roachdoggjr99 that’s the one! Changed my life no joke. Started being excited about making lunch at home instead of skipping lunch, eating ramen or getting food out. Opened my eyes to how enjoyable life can be when you can make stuff that tastes better than what you get out or at least close to it
Idk why but "I got really into sandwiches for a while" is a hilarious statement
I feel like going to a restaurant to eat a sandwich is like going to an expensive hotel room only to voluntarily crash on the sofa when there's a perfectly good bed
"Restaurant" is a very broad term. McDonalds is a restaurant.
Me watching food videos while I can’t afford food
"Any kind of nuts in a food processor" cool I just ended up hospitalized
Good one
@@Mirroj keep your innocent pure mind
@@Mirrojinnocent lol keep it up
Why is he innocent?@@kirillsergeyev7116
@@Mirroj Your mind is in a good place.
Restaurant sandwiches keeping you big as hell
If you don’t use a 6 pack, you lose it.
I get this reference hahahaha
@@phamhung3998 my g
wrong channel bro
Lmao Red 40
You are making me hungry when I’m already eating food watching this
As an Italian, I love that you use actual Italian products...just one thing: we don't like to mix different cured meats or meats in general; it's pretty difficult to find sandwiches with more than one cold cut, simply because if you mix meats you can't taste the flavour well...for example you'll never find a sandwich with prosciutto crudo and salame together or prosciutto cotto and mortadella together, a big no-no😄
I’m most impressed he was able to slice that focaccia in half so evenly when it was already like a sheet of paper to begin with
Hahaha I thought that too
Pretty much the reason why restaurant food taste better is because they use all garbage food that’s unhealthy for you. Lots of fat lots of salt, heated olive oil.
Let me tell you people stop eating hot olive oil, or any kind of oil or hot honey. Once you heat it up, it turns to a poison in it makes/keeps you sick
Yeah, when I saw the salt being thrown on top of the yeast 😢 knew that bread would be flat af but at least it appears to be a nice colour 😅
Brother coloured his sauce 😂😂😂😂
I was looking for this comment! What the hell was that!?!
@@littlemissmello Some American thing that Yurofags don't understand, I guess
I've been seeing a lot of RUclipsrs make this sauce like this just to make it look "appetizing"... I absolutely hate it 🤨✋🏽😑
yeah, it’s ridiculous. i make these recipes and it looks like garbage because they wanna play make-believe and not tell us they pretty it up.
one of the biggest signs of a bad chef is when they need food coloring to get it right. if it needs color, it’s bland. if it’s bland, they lie and play it up.
tl;dr youtube recipes are garbage.
@@alexandraneko and a sandwich ingredient doesn't really need to look appetising.. you don't even see it!
“Here why sandwiches are better in restaurants!”
*proceeds to make his own sandwich at home*
Because his was shit
the food colouring lmao
you're telling me that better ingredients leads to better dishes? Revolutionary
Yea for real this advice seemed like basic common sense. Of course a sandwich will taste better if i use pata negra and smoked gouda on homemade focaccia. But if im just taking a damn meal in for work, a package of deli ham and some white american on a rustic baguette is both adequate and affordable.
this sandwich in italy is very bad😂👍 come here to try something good
No it leads to better pizza. Papa Johns.
Jesus loves you ::::
@@bennette.7033shut up
Having just a tiny bit of oil or mayo goes a long way. Oil in particular doesn’t taste like much, but it increases the amount of contact with your taste buds, increasing the flavor. Also, don’t skip out on fresh veggies. They provide texture to a sandwich. Also if it’s a sub, wrap it. Tight.
Increases the amount of contact with your taste buds!?
You're so cool for knowing that, and even cooler for sharing. Thanks!
People who don't throw a few veggies on their sandwich scare the shit out of me. I'm a big fan of rolling with lettuce, tomato, onion, cucumber and corn. In a pinch if I don't have most of those a slaw is a nice all-in-one combination of some veggies and a sauce.
@@THENAMEISQUICKMANwas with you until you added corn…
"doesn't taste like much"
My guy has never been to Spain or tried Spanish olive oil 😔. You really should, specially if it's unfiltered
@@joeeichinger I’m telling you, had me up until then, who puts corn on a sandwich😮? Learn something new every day.😊
Instructions unclear
I have no more nuts
That jawn is crazy 😂
If you want fluffier bread don’t put salt in with the yeast and water, add the salt afterwards when you’re mixing the dough. You can also put a bit of honey in the water
Definitely! Or a little sugar, the yeast needs something to eat too 😅
I was gonna say, cuz that looks like the driest focaccia bread I’ve ever seen lmao
Gotta keep those yeasty beasties happy. Doing so makes better beer too.
Salt is so innocuos to yeast. All it does is slow it down a bit, which is good when you're leaving stuff overnight.
srcL im 30 years old with 16 years of experience in a professional kitchen
Did this guy really just nonchalantly put green food dye in his sauce 😂
Omg riiight!? I thought I was the only one that noticed that til I scrolled down🤣
That was SHOCKING….lost all respect at that point. Just use basil or any herb greens….
Right I know I was shocked! That was so unnecessary.
Parsley or cilantro... lol
Bro made the most knock off pesto I’ve ever seen
Looks so good!!
Shardanara I felt that at the end with the green sauce
It's cool how the bread grows its own sesame seeds.
Almost like he bought the finished one... considering it also had a completely different texture than the dough he made
@@mikemurphy5898reaching
@@mikemurphy5898 or, he bought sesame seeds and put them on it and just forgot to film it....
Jesus loves you.
😂😂😂
The half stick of butter that most restaurants throw into meals also has good bit to do with why things you buy at home don't taste the same. Restaurants are not legally required to disclose the ingredients, obviously!
Unless they have more than 5 locations then they must provide ingredients and nutritional informatiob
...I don't want to be *that* guy, but they technically are. If you're allergic to something, having that in your food can literally kill you. There are some really out-there allergens too (an allergy to nitrites makes you allergic to most cured meats, for instance). So, if you're willing to be a little unethical, you can theoretically walk into a restaurant, ask for the list of ingredients in a given dish (on the grounds of having a particularly rare allergy) and get that list (most people won't remember much beyond the top 5 or 6 allergens and the common foods that contain them).
That is not correct, at least in the United States. The only thing a restaurant is required to provide to you is a nutrition facts label UPON REQUEST, and this would only include caloric details, protein, fat, etc. There is also no requirement to post "This food includes peanuts". It is done out of courtesy by responsible operators.
www.fda.gov/food/food-labeling-nutrition/menu-labeling-requirements#:~:text=Businesses%20must%20also%20provide%2C%20upon,sugars%3B%20fiber%3B%20and%20protein.
@@hockeylance36 Incorrect, they only have to provide the nutritional information upon request. That does not list ingredients. Restaurants in the United States aren't even legally required to post allergen info on menus. Look up the FDA menu label requirements.
They don’t use butter. They use some awful seed oil.
I just got back home from watching Sweeny Todd and I did NOT need to hear that description of meat 😭
Donuts and ramen? You got me
Generally the real reason is volume. If you’re making hundreds of sandwiches a day you can devote time to making toppings and sauces for them and it’s then a reasonable investment of time per sandwich. If you are making 1 sandwich a day are you really going to spend 2-4 hours of prep work making everything from scratch and fresh…or are you just going to grab premade items.
Id go a step further and say it's just cost. Restaurants use better ingredients and then sell you a sandwich at triple the cost because buying an 8$ sandwich is easier and feels better to alot of people over buying 20-30$ of cured meats, white cheddar, sauce, bread and fresh veggies even though they'd be saving in the long run.
I work at Panera and the way people talk about a sandwich with literally precooked chicken, old bacon and ranch like it's gods gift to earth because the ingredients are just simply good tasting is ridiculous. Serving old rotten cilantro and people act like km a fucking chef. Cheap grocery store food is just garbage, a step above prison food really
Kai saying ‘jawn’ is always so out of place lmaooo
all sorts of people live in philly
@@SenpaiKai9000 nah fam i hereby revoke your jawn card
He wants to be YT soooo bad 😢
@@ayasha89games66 it's not that deep
@@hopenitrous it is trust me. When other races other than the ones that stereotypes apply to try to use their slang, they are having an identity crisis. But it's entertaining to watch the puppets dance. Go on, "Jawn" Wick.....
Speaking of peak cuisine content right here i love watching this dude videos
As an italian, i never saw a Catsco market, but those meats are sold in any grocery shop, and there are even small shops were people make those sandwiches for insanely cheap prices
he turned it into a shrek sandwich at the end
What
🤣good one lmao
I love that name for that sandwich! "The Shrek"!❤
One of the most underrated elements of making a great sandwich like the restaurants do is wrapping it in some type of parchment paper/deli sheet. Locks in all the flavors and enhances the taste and experience.
Shop at the chef store !
A good Reuben, for instance, is never wrapped!
Yeast gonna make us super little little drunk so that good
That looks amazing dude
I don't need a $30 sandwich....
A 30 dollar sandwich with FD&C Yellow 5, Blue 1, and Propylparaben. I'll skip the chemicals thanks.
@@notmefrfrThat sounds like an American problem. Yee have crazy shit in your food
That said that sandwich would be expensive. The focacio is easy enough but the meat wouldn't be cheap but the sauce is probably the most expensive part. Pistachios are an expensive nut, especially in that amount not to mention the colourant
@@joevsfood oops 🤣🤣 typo, focaccia*
@theformalmooshroom9147 even if you get the higher quality a package of the cured meets should be maybe 5 to 6 dollars each the nuts another 6 dollars maybe the bread maybe 1
So you would spend about 20 dollars for all the ingredients but could do 4 to 6 sandwiches bringing the cost per sandwich down to 5 to 3,33 dollars.
That's not a cheap sandwich but also much cheaper than you pay in restaurants for the same or similar quality.
Of course just improving the quality of every ingredient across the board will do it. But imo the one single biggest improvement you can make is splashing a little a olive oil vinaigrette to whatever chopped veg youre adding to your sando. A little vinegar is the secret ingredient 'professionals' add and most home cooks forget, it brightens and enhances any fatty parts of a meal.
Good Ingredients and simplicity is the key.
The fewer ingredients the better!
nothing beats ham sandwich with chips 😮💨
Mans discovered the average italian sandwich
ahahahah esatto
not even correct, who puts cottowith crudo together🙁
That is NOT an Italian sandwich! Italians DO NOT use more than one cold cut in sandwiches. That is an American aberration, and it really gets on my nerves when done with good quality meats.
@@daniluzzuDid you pay for the sandwich, instead of complaining make your own in Italy.
@@c.antoniojohnson7114this has nothing to do with my personal opinion or choice not to pay for that sandwich. Besides, who knows, it might even be a really good sandwich. My point is rather cultural, too many things in the US are called “Italian” and they are not Italian at all. Part of it has to do with the fact that the Italian-American community is the result of immigration of the lower classes of Italy, people in financial struggle after the two world wars, therefore people that were either too young to know much of the Italian food culture, or simply too uneducated. To that, add the standard “americanization” that most world cuisines undergo when exported to the US. I am amazed that so many people here still think that Alfredo pasta, or Sicilian pizza, or carbonara made with cream, or any parmigiana made with meat and not eggplants, are traditional Italian food.
Restaurant/Deli sandwiches are better not necessarily due to better bread or ingredients (though obviously that helps a lot!), but they layer things up, season every single layer, and don’t skimp on butter, salt or condiments!
At home the 3 biggest things I see that people don’t do is salt their tomatoes, add a little red wine vinegar to lettuce and soaking onion in a little cold water first.
Salting your tomatoes is a game changer in sandwiches, if you’re not doing it, start immediately!
A teaspoon of red wine vinegar added to some shredded lettuce and tossed again adds another layer of flavour to a sandwich along with the crunch of lettuce.
Slicing your onion and letting it sit for 30sec-1min in cold water takes the edge off of the raw flavour, which can overpower everything else, while maintaining the texture and crunch of your onion.
Salting tomatoes is a 10/10 move probably created by chefs.💯🗣️💯
@@angelamagdalina2371 I didn't do it for years, then I dated a chef who told me about it, I naturally was like "nah, doesn't make a difference" .. oh how wrong was I!!
This comment has way better content than the video.
I'm good on any kind of vinegar.
Vinegar has no place in the food pyramid and onions need to have bite, but the salting tomatoes thing is spot on.
Looks super dank, Chef !
Italy has got the best food In the world. Maybe not all of it beats others in taste, but high quality precious Italian ingredients are the chef’s kiss
Discovering giardiniera was one of the most incredible food revelations I've had. I'm glad Kai is spreading the giardiniera love ❤
Hold on, now, there’s always enough love to go around for Honey Baked Ham
I started grilling my bread in butter and it makes a crazy difference too. Also lots of sauce and fresh veggies, you'd be surprised how well quickly steamed (and shocked) asparagus can go in a sandwich. Cucumber as well.
thumbnail: spongebob torture video
I love how you put food coloring into something that's on the INSIDE of a sandwich!
i think it was chlorophyll? still just food colouring but you could argue on technicality it’s a health supplement
i think the calories would take me out before the chlorophyll
@@SenpaiKai9000 I'm not apposed to using food coloring. I just think that it's unnecessary because you added something for visual effect in a place where you don't see it.
Also if you like the taste, I think using basil for color could've been a nice touch there.
You won’t notice it unless it’s caramel brown nuts on cured meats. It stands out.
@@joshmaxwell8767I guess the person making the meal for themself will see it as they make it and it might be more appetizing for them that way, and if someone is watching them make it they will too? Also it's probably not all used on this sandwich, the rest was most likely saved for later, and later the visuals might be more important, so it might've been colored with that in consideration
Just FYI you can use cured and smoked meets from a lot of cultures Italian is one of them but there are equally valid options form Spain, France, Germany, Austria, the Balkans, Turkey etc.
For less meet focused options look for inspiration from the Levantine, Mediterranean, Middle Eastern or South Asian regions.
The Mediterranean can go just as meat crazy, Turks will put rose water in EVERYTHING, by god they can do sone serious tobacco and coffee making but their cooking is a paradox based in saffron and rose water.
I say this as a man who’d gladly live in turkey too.
@@RomanvonUngernSternbergnrmfvus Yes many of the counties I listed: Spain, France, Italy, Turkey and parts of the Balkans are Mediterranean. That the Turks put rosewater in "Everything" and that there dishes are "based" on that and saffron seem to be a myth to me. There are many Turkish dishes that do without, and there are many other exciting spice options like zataar or sumac.
@@carpediem5232 if you think Iam being 100% serious or literal then Iam concerned for you lol, my brothers Muslim like his father and his before him etc we’ve been all over the Mediterranean and had kebab in more places then I’ll ever remember so while Iam being silly I hope you understand why the joke has some truth in it.
I don't know about smoked meat, but Spanish cured ham (jamón) is way better than Italian prosciutto. Really, ask anyone who knows both
@enekoenorme6969 you are committing an error that anyone who knows wouldn't make. Both jamon and prosciutto are just Spanish and Italian for "ham."
Even in the cured style, you have jamon Serrano, jamon iberico in Spain, and prosciutto crudo in Italy, but in Italy, it is further divided by regions like Prosciutto di Parma or Prosciutto di San Daniele.
It depends on what you are looking for. Prosciutto di San Daniele generally has a softer texture and is slightly more mellow.
Jamon Iberico is often more robust in its flavour but also in texture and tends to have more intramuscular fat. It really depends on the use case and the specific type of jamon or prosciutto you are comparing. Both can be world-class.
I have never thought a sandwich at a restaurant was better than what i could make at home
Can't forget that "Green No. 3"
Him: Italian meat is the goat
Luigi: 😏
He said he loves fat italian meats too
The real reason for most people is a lack of seasoning and sauce. Do a nice thick layer of honey mustard or mayo, then add olive oil, garlic salt, pepper, and smoked paprika to the meat. Also add pepper, salt, and vinegar to the tomatoes and lettuce.
that looks good
Resturants: hell nah its too expensive
I started buying bread made in store from the deli instead of regular sandwich bread (because I absolutely cannot bake) and it really really improved things for me.
Start with easier recipes, such as foods that don't require yeast, and work your way into that confidence. You'll find you can do it, if you really have interest in it. If not, there's no fault in that. That is what bakeries are for. :)
I do that too. Publix has the best bakery. You know it's fresh when you've got about a week to eat it before it becomes croutons.
My problem is I'm a very good cook, but that means I'm like a granny in the kitchen. I can't follow directions. Everything i do is in handfuls and "until it feels right" I don't know temperature except intuitively what heat goes with what foods. So when I bake my cooking brain takes over and I end up not measuring right, trying to add or substitute ingredients, and generally not following recipes. Now if I could go somewhere and learn how to cook from a granny who bakes without directions maybe I'd get somewhere.
You better be from Philly saying our slang !
Damn that looks busin
Damn that looked good
My guy said "bake that jawn" 😂
Definitely from Philly
Jawn... nice. Go birds.
In reference to someone named Johnny, I thought my PA coworker was saying "jawny", so that became a synonym for doohickey, thingamajig, etc.
Most likely from Kensington, because anyone that says jawn is either slow or on drugs
Idk he said water
Okay, looks good, but PLEASE don't put prosciutto crudo and cotto together 😭
He said Jawn!! Are u my Philly brethren? Lol
Although, rejarring condiments sounds nice because mine are all weird and have to fit in weird places and it makes finding space on my fridge drawer weird.
And the baking cabinet storage stuff is so accurate. You have to move it out of the flimsy paper bag for proper storage.
Homeboy with the giardiniera will always get my respect
Another man of culture I see 🎩
@@liamkingsbury7438If you know, you know. Those of us who grew up in the right area know.
Especially from portillos... mmmm
@@thomasoconnor3013 Portillos is ok in a pinch. Nowhere near what they used to be 20-30 years ago. Much better beefs at non-chain joints that aren't owned by Berkshire.
I seen it too. Must be a chicago guy
Remember that everything on a restaurant is basically made out of cream and butter
And oil
And sugar
@@MeatBunFul butter is a oil but yes they do tend to use neural high smoke point oils, I tried to lean more towards lard and olive oil but they both can effect the taste depending on what you’re used to.
Basically this. It tastes delicious because all fats mean flavor and restaurants soak things in oil, butter, salt, and sugar.
Bro added the Green #4
That Sandi look good asl
As an argentinian, I strongly belive that milanesa homade sandwiches are amazing. I mean, i love restaurant sandwiches but a homade sandwich has it own magic
Milanese???
@@silvia9047meat pounded flat and fried
@@jcyork1767 is exactly that
@@silvia9047MILANESA not milanese
its pronounced "meelanæsa" in english
Spanish cured meats are fantastic too
Corsica too. It’s stores specialised in cured meats and cheese everywhere. It’s basically a staple in the traditional diet 😅 good stuff
@@livsnjutaresverige3802Corsica is italy
@@quantumpiss4206 it belongs to france now 😉
@@quantumpiss4206 the corsica hasn't belonged to Italy since Napoleon was a child 💀
@@n.c.pictures its culture is more italian, it should be a part of italy
That sandwich ripped the roof of my mouth just by hearing it crunch
Subbed loving it ❤
Your pistachio sauce gave me the idea of replacing pine nuts with pistachios in pesto. Might not work, but I'm willing to try.
Whats the weight on all those measurements?? I want to make that focaccia now! (Well overnight...)!
So much information 🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
That pistachio looks more like pesto, my Italian soul is dying
yeah the green food dye makes it look offputting af
Pro Tip: don’t use butter, instead use fattier spreads (e.g., mayo). This will decrease the chances of your sandwich becoming soggy/flimsy because the high fat content acts as a wall between the bread & meats.
Butter is fattier than mayo though? Personally I’m a pig that uses butter AND mayo, but ftr (in the UK at least) butter is slightly fattier than mayo
butter is 72.5-82.5% fat whereas mayo is max 67% fat...
That sounds 🤢 sandwich without good butter ISN'T a good sandwich.
@@neonloneliness1My only assumption that would solve this riddle, is that they're not talking about "butter", but instead, a "buttery spread" or similar substitute, typically referred to informally as butter 😅
Love and Peace folks, best of luck in your pursuits~
@@shoszannah
LIAR >:(
your sandwiches sound bad if you only use butter
guys who’s nuts should I put in a food processor for my sandwich tmr
🔥🔥🔥especially the peppers!! makes a huge difference at home
RUclips "you can use any type of nut"
me "well peanuts are cheapest so I'll use that"
I think there may be one cheaper you're not thinking of, but I'd consider reporting you for war crimes 🤔
@@brbdooyou'd consider huh?
😏 we eatin' good tonight
@@brbdoo what's cheaper? oh God I hope it's not what I'm thinking of
Bro, as a Spaniard I can tell you that's the lowest quality of cured ham you can find, if a restaurant serves me that kind of meat I'm sending back the dish.
As an Italian i agree with you but what do you expect from such brands? They print a label with a country’s flag and then the product is from there lol. This looks nothing like the prosciutto we have in Italy and exactly how fabric prosciutto looks like
As a Norwegian I agree.
i was thinking the same! this are good only when is the only fast thing to eat around.
That's probably what most people can afford to buy on the other side of the ocean bro. Prosciutto crudo is pretty pricey in Italy, imagine what it must cost overseas.
@@Drobexxx about 100$ a kg where I live. a pack of 100g is a bit above 100$. for imported stuff, the locally made "worse" stuff is of course a third of the price
Food coloring makes food look great
Did you know that "Prosciutto di Parma" (the one you used and praised) is considered one of the cheap hams here in Italy that you get when you can't afford the good stuff
any sandwich ive ever had at home immediately beats any sandwich ive ever had at any restaurant
I'm also wondering what restaurant these people go that's better than a home made sandwich!!!
And the restaurant charges like 20 bucks for one sandwich I can make like 7 for the same price at home.
Serious question, are yall implying that the best sandwhich you’ve ever had is one you made at home? Cuz while I agree home sandwhiches tend to be better than bought ones, that doesn’t really extend to the best of the best sandwhiches I’ve ever had. I’m not a chef, of course my cooking isn’t as good as the best I’ve ever had from the real pros.
@@MrJesterx23 for me yes I actively avoid sandwiches(outside of a burger) at restaurants at this point they’re never worth the money to me personally and I’m no chef by any means.
we most certainly are implying that the best sandwiches we've ever had are homemade ones. now maybe some of us haven't been to the right place but until that day this comment stands. i also do not think there is such thing as a professional when it comes to sandwiches lol@@MrJesterx23
"Any kind of nuts in the processer"
Instructions unclear, I am now in the ER
He said he loves fat italian meats too
That look funkin yummo
U should try prosciuto at italian butcher, in italy. That’ll be a whole new experience, believe me
"Why Sandwiches Are Better In Restaurants"
Goes straight to a process and ingredients you can use at home.
yeah imagine that
That is the purpose of cooking videos: to show recipes and techniques that you may not know.
Edit: or is this meant to be a compliment of the video's straight to the recipe format?
You are missing the point completely 😅
@@KevinJoy7 YOU ARE FAILING TO PROVIDE CLARITY.
@@CAPSLOCKPUNDITSome people don’t deserve clarity. For something so obvious, it’s silly to go through the effort to try to explain to someone like you.
"here's why five-star restaurant sandwiches are better than you regular ass sandwiches" hahaha
The food: ❌
The anime shirts: ✅
Giardiniera is so goated anyone who hasnt tried it before NEEDS TO
YES BRO, Banana pepper love on this platform. I have to say I completely agree
Alrighty, how do you go to my house and make it for me
Opposite energy of "how did you get in my house"😅
$26
@@SenpaiKai9000 bet
Thank you for the Awesome videos ⭐️⭐️⭐️⭐️⭐️
Big ups on the Chicago gardianarra
Gard is so much better lacto-fermented rather than just being in a pickling brine like other styles
what was in the dropper for the pistachio sauce? food coloring?
Food colouring yea
welcome to the internet, everyone is dumb.
and by that I mean the person adding food coloring into their food
Chlorophyll, but yes
thc oil, we lit
“Better at restaurants”, he says while instructing us how to make it at home.
lol, well if he didn’t, it would be a really short video.
"Here's why restaurant sandwiches are better"
"I made my own sandwich and answered nothing"
Citterio is right up the road from me in Freeland Pa. My dad lost his pinky finger there.
As an Italian I approve of this sandwich (I eat it when I'm in a rush or on a trip usually)