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  • - Can you write,

  • so this this is Test Kitchen Talks grilled cheese,

  • and then can you right "Take Two," just put a two there?

  • After "Take"?

  • Yeah bug.

  • All right, here, give me that.

  • No, no, negative, nope, no, no, no.

  • If you're gonna be crazy, you won't be invited in the video.

  • And this is a grilled cheese video,

  • this is the kinda video you wanna be a part of.

  • Trust me.

  • [tapping] Action.

  • [drums playing]

  • - Today we're gonna be making some grilled cheeses!

  • Grilled cheese is great!

  • - I'm very excited for this.

  • I was literally thinking about this all night.

  • - During times like this,

  • I think it's like, really like quintessential comfort food.

  • - You go from wanting one to eating one

  • in less than ten minutes.

  • [bread crunching]

  • [bread crunching]

  • [bread crunching]

  • - You have to make this, you have no idea how amazing it is.

  • - Breathtaking.

  • - Like seriously delicious.

  • [drum music]

  • - First thing's first, for grilled cheese

  • I really prefer a soft sandwich bread.

  • I'm gonna grab two slices and I like center-cut slices.

  • Now basically I make a relatively

  • straightforward grilled cheese

  • except I add some really thinly sliced tomatoes.

  • And then I have two kinds of cheese.

  • I have cheddar, pretty normal, classic,

  • and then I also have Muenster,

  • which is a fantastic melting cheese

  • and completely underutilized if you ask me.

  • Put two slices on one side, cheddar on this side.

  • I like to cut the slices of tomatoes as thin as possible

  • and then I have a lot of surface area for seasoning.

  • And then I just go like a ton of salt and pepper.

  • I'm actually really excited to eat this.

  • By the way, it's 9:30 in the morning.

  • And I haven't eaten anything and I have not had coffee.

  • And then just this is kind of a holdover

  • from when I was a kid, we used to always sprinkle

  • garlic powder on, on tomato.

  • So I just like that little savory edge.

  • And then just layer onto the bread.

  • And then close up the sandwich.

  • Here's the thing: rather than butter

  • on the outside of the sandwich,

  • I use mayonnaise.

  • Now I love butter and I love the flavor of butter,

  • but in this situation I'm using mayonnaise because

  • one, mayonnaise has a little bit of egg in it and

  • when you fry it, it creates and extremely crispy exterior.

  • Two, this is a really soft bread

  • and I don't have any room-temp butter right now.

  • Plus it tastes delicious.

  • Just like love mayonnaise.

  • What's that cat doing?

  • I have my eye on that cat.

  • Okay, mayo, mayo, mayo.

  • Very important to get it all the way

  • to the edges of the bread.

  • And then I think with grilled cheese

  • you gotta go low and slow,

  • meaning put it in a cool pan and let it heat up gently

  • so that you don't end up overcooking the bread

  • and you're left with unmelted cheese.

  • I'm going to put this bread face down,

  • turn it on, put it on low,

  • and then put everything else on top.

  • When it's in the pan I'll do the other side.

  • This is just gonna go and start to gently fry,

  • and then I'll turn it over, that's it.

  • Cats.

  • The cats!

  • Oh my god, stop that!

  • There's was like hissing and clawing,

  • I'm gonna find tufts of their hair over there now.

  • - [Dan] How long should it take to make a grilled cheese

  • and why have you been making it for 25 minutes.

  • - I don't know Dan,

  • because I haven't had my coffee [laughs].

  • But the cheese it melting, everything is fine.

  • I can here it sizzling now.

  • Yeah, seriously it's been 23 minutes, almost 24.

  • Okay, this sandwich might be ready to flip.

  • [pan sizzling]

  • - Oh, a beautiful color.

  • Look at this beautiful, even, golden browning.

  • I think that's what you get both from mayo

  • and starting in a cool pan.

  • Smells great.

  • I'm gonna turn it down because I don't want

  • the second side to go too fast because

  • I want it to fully melt.

  • And I'll press down gently.

  • I just don't think you should rush this process,

  • is all I'm saying.

  • Just 'cause it's a humble grilled cheese,

  • doesn't mean you can't treat it with great care.

  • Oh, I'm excited to eat this, it's gonna be good.

  • All right, I think she's done.

  • Both sides of the bread are very well-toasted.

  • It's probably a little too hot, but I'm gonna cut it anyway

  • because we gotta move on.

  • [plop]

  • So, they want me to do this

  • where there's a little bit of that oozy, cheese-pull.

  • But it's really hot.

  • Got that hot [laughs] juicy tomato in the middle there.

  • Both sides of the bread are nice

  • and like, deep golden-brown.

  • It's gonna be so good.

  • [bread crunching]

  • You guys it's so good.

  • It's like seriously delicious.

  • It's cheese on bread, what's better than that?

  • [drum music]

  • - Okay, today I'm gonna show you

  • how to make my version of grilled cheese.

  • My version of bread with melted cheese inside of it.

  • That's a more accurate description.

  • I'm gonna dip it in a pakora batter and fry it.

  • So that's traditionally called bread pakora.

  • Why not do it with cheese?

  • But I have about a half an inch of neutral oil.

  • I'm using sunflower.

  • And then here's some bread I baked this morning.

  • You don't have to used freshly baked bread, not at all.

  • But, you know, we're all just making bread these days, so.

  • Why the hell not?

  • I'm gonna go with kind of thin slices

  • 'cause once it's like battered and fried

  • I want it to be about the thickness

  • of a standard grilled cheese.

  • Okay, we're gonna do a little muenster

  • 'cause it melts so well.

  • It's that need of ooey-gooey in times of sadness.

  • I'm gonna do two slices, one on each side.

  • Some dates.

  • I usually go for medjool dates

  • 'cause they're nice and sticky and soft.

  • And now they're the rage, you can find them anywhere.

  • All right I'm gonna stick these together.

  • You wanna squish it down a little

  • so it holds together when you dip it in the pakora batter.

  • And I'm going to take of the edges

  • to make it really nice and pretty.

  • You totally don't have to.

  • This is just purely aesthetic.

  • Okay, I'm gonna do

  • [plop]

  • on a diagonal

  • 'cause everyone knows triangles taste better.

  • I think that's been scientifically proven.

  • - [Dan] Claire did not cut on a diagonal.

  • - What, people I work with

  • didn't cut their sandwich in a triangle?

  • I'm so disappointed in my peers.

  • Okay, I'm gonna make a quick pakora batter.

  • You don't have to like, get too precise.

  • So I'm doing equal parts rich flour and chickpea flour.

  • So I've added a big pinch of salt

  • and now I'm gonna add a little kashmiri red chili powder

  • and turmeric.

  • I'm gonna whisk it up.

  • Pakora is always a batter.

  • Pakora I like think of kinda like Indian tempura.

  • I'm gonna add enough water until its like a pourable batter.

  • Because it's gluten-free, you don't have

  • to really worry about over mixing it.

  • So it's pretty light.

  • You wanna be able to get a nice even thin coating of batter.

  • Nothing too thick.

  • It can get a little dangerous when you do the dip.

  • Everything can fall out on you,

  • so make sure you're nicely squished.

  • I'm gonna use a fork and we're just gonna go down and up.

  • Don't wiggle it around because

  • then your dates will fall out.

  • It's not that crazy, I mean if you think about it

  • it's like a Monte Cristo.

  • That guy is bubbling away.

  • Gonna be crispy.

  • Okay, here we go.

  • Plop her in, and we're gonna let her, let her fry.

  • It's gonna be a couple minutes per side.

  • A lot of times with these gluten-free kind of batters,

  • it takes longer to fry than you think.

  • I think this first one's ready to flip, wow.

  • Really impressed by myself on this one.

  • And then my favorite thing is these little,

  • little bits of pakora batter that have escaped.

  • It's the best.

  • So you get a little snack while

  • you wait for your grilled cheese.

  • What, what's better?

  • I think I'm gonna hit it on the sides too.

  • 360-crunch.

  • Oh yeah.

  • This is my last bit of chaat masala

  • and I think it's going to a good cause.

  • These kinds of things though, I really miss the test kitchen

  • because I wish I could taste what everyone else is doing.

  • Okay, I feel good about that.

  • It's crispy crunchy all around.

  • And while it's still hot, I'm gonna sprinkle it all over,

  • heavy shower of chaat masala.

  • A mix of green mango powder, black salt,

  • some spices, and some other like, tangy, earthy things.

  • But basically it gives you sour, salty funk all in one.

  • And it's on chaats, but you can put it on whatever.

  • Really worth having in your pantry.

  • Okay.

  • Oh, we got a cheese pull!

  • Oh my god, that's a good one too, wow.

  • [bread crunching]

  • This is so good, you have to make this.

  • You have no idea how amazing it is.

  • It's like crunchy, and then

  • you've got soft bread on the inside.

  • It has it all, guys, it has it all!

  • We did it, we really did it.

  • [drum music]

  • - I know there a lot of people out there

  • who are like, not sardine-heads, but you know.

  • Don't knock it 'til you've tried it.

  • But to me, the absolute most important thing

  • that I will not budge on,

  • I like to cover my bread, all four sides, with mayonnaise.

  • So the first thing we're gonna do is take our bread

  • and really just slather on a nice, juicy layer of mayo.

  • So I'm really trying to get to all the edges.

  • So here we have mayo on all four sides of the bread.

  • Buckle up everybody.

  • Now that that's ready to go,

  • we're gonna get this whole mishegoss over to the stove

  • and make our grilled cheese sandwich.

  • So we've got our cast-iron pan,

  • and we're just gonna get these down,

  • and it's starting to sizzle pretty immediately,

  • which is what we're looking for.

  • So, we're gonna let this go for a little bit.

  • Just hangin' out with my grilled cheese.

  • I cannot believe that Claire starts from a cold pan.

  • So this first side, it's like we wanna get some browning

  • but we want more browning on the other side.

  • We just kinda wanna get this started.

  • Here--

  • It's hot!

  • See, this is starting to look good on this first side.

  • You give it a good flip.

  • So I'm gonna distributed this,

  • grating it rather than slicing it,

  • means that it's gonna melt quicker.

  • And also one thing that I like about this arrangement

  • is that when you sprinkle the cheese,

  • invariably some of it falls into the pan

  • and then makes like a nice little kind of like,

  • frico-y kind of cheese edge.

  • Bela sardines.

  • So I'm just gonna kind of break the up

  • so I can cover all my territory.

  • And then I'm gonna put on a good amount of these peppers.

  • Just so you kinda of get a little bit in each bite.

  • Gonna leave that be.

  • And I'm just gonna put this lid over it.

  • It's pretty much all melted but

  • just to make sure the sardines warm up a little bit.

  • [whistles]

  • So, we're gonna take our bread,

  • close it up, give it a good kind of nice little smush there.

  • Put it onto our sizzle platter.

  • And that is ready to go, look at that.

  • Gonna cut it in half

  • [plop]

  • And if you're hoping for a cheese pull,

  • that's not my grilled cheese, it just goes like that.

  • It's all about the bread and the stuff inside.

  • And you know, it's light on the cheese.

  • I don't know, maybe other people wouldn't think

  • that this is a grilled cheese sandwich at all.

  • Looks good though, right?

  • Fishy grilled cheese sandwich all for me.

  • [bread crunching]

  • The bread is so good, the sardines are so good.

  • That kind of like sharpness from the cheddar.

  • Every once in a while you just get

  • a pop of those pickled peppers.

  • It's like a little bit spicy, a little bit briny.

  • [bread crunching]

  • It may not be a grilled sandwich, but to me, to me it is.

  • Whatever it is, it's really [bleep] good.

  • [bread crunching]

  • [drum music]

  • - Today, we're gonna be putting a little bit of ham,

  • a little tomato, okay, a little bit of jelly,

  • a little bit of cayenne pepper,

  • so you get a little sweet, a little heat, a little meat.

  • Oh!

  • - [Dan] Do you have a name for this grilled cheese

  • that you're gonna be making for us today?

  • - You guys with the names and the sandwiches.

  • Oh, he's trying to name everything.

  • I feel like nicknames and proper names,

  • like naming a child or a nickname to your friend,

  • it's gotta be organic.

  • See what it's personality is like.

  • "Oh, it's got a little speckle

  • "on the edge of the toast there.

  • "Oh, we're gonna name this one The Grilled Spot," you know?

  • Crisp.

  • All right, great, so let's make a little grilled cheese.

  • I'm gonna use a little bit of Dave, Dave's Killer Bread,

  • and then I'm just gonna put a little bit of butter.

  • Some folks use mayonnaise, some folks use butter,

  • some folks maybe use both.

  • So here you go, a got a little cast iron.

  • And then I got my bread with the butter,

  • I got a little bit of tomatoes.

  • I'm just gonna halve a couple of them,

  • just a little halvsies.

  • First, I'm just gonna, I'm just gonna kiss the ham.

  • Just to get the chill off it,

  • let it heat up just a little bit, okay.

  • All right, I'm gonna drop my buttered bread

  • right into the cast iron, all right.

  • The ham's just hanging out, it's fine.

  • I'm gonna put a little bit of jelly

  • on the one piece of bread, all right?

  • Stay right there.

  • Look, just a little smear, 'kay?

  • So our bread's got nice and toasty.

  • A little cayenne, fermented cayenne.

  • A little kiss of heat.

  • Then we put the cheese.

  • Oh wait, I took the cheese off of the jelly side.

  • And I'm gonna put my ham against the jam.

  • And them I'm gonna put my tomatoes on top of the ham.

  • Oh that looks good.

  • A little bit of pepper.

  • And then I put a little bit of cheese

  • on top of the tomatoes, 'kay?

  • Push it down a little bit.

  • Then flip that nice, okay.

  • We're gonna mush that together, hot!

  • Let that hang out, let that get a little melty.

  • Now we wait, now we wait!

  • - [Dan] You feel like you've gotten to know

  • this sandwich a little bit?

  • - No.

  • No not yet.

  • Hot!

  • We're moving along.

  • How long does this usually take people?

  • - [Dan] Claire's took 30 minutes.

  • - Oh [bleep].

  • That makes sense.

  • She's a clever one, that half-sour.

  • Oh yeah bud, now we're getting there.

  • All right, we're almost done.

  • One minute chef!

  • 30 seconds chef!

  • All right, I'm just gonna cut it now.

  • All right, we're gonna give it a little cut.

  • [bread crunching]

  • Look at that crunch.

  • [plop]

  • Oh my god, it looks good.

  • Don't get up!

  • I'll bring it right to you.

  • Look at that beauty.

  • Oh, mamma mia, right?

  • Nice and melty.

  • Nice little crunchy.

  • Looks pretty good.

  • So that's it, grilled cheese, ham, tomato,

  • little bit of hot jelly preserve, grilled cheese at home.

  • Good clean fun.

  • [bread crunching]

  • Pretty good!

  • I'll save half you know, I'll share.

  • Share with the family, 'cause that's what we do

  • here at the Leone household.

  • Let's call her Melty Mary.

  • Yeah, Melty Mary, that's it.

  • So, hope you guys make Melty Mary at home.

  • She's a real treat, bon appetit.

  • [drum music]

  • - This comes specifically from, okay, so bear with me,

  • outside Borough Market in London.

  • There used to be this guy, or maybe,

  • I mean maybe he's not there like right now,

  • but maybe he had.

  • [timer beeps]

  • Cookies are done.

  • [timer beeps]

  • One more minute.

  • Anyway, there was this guy.

  • He made two things: he made a grilled cheese sandwich,

  • which was to die for, and he made Raclette.

  • He had this special rig, you know,

  • for kind of toasting the open cut face of the Raclette,

  • and then he would just kind of shear off

  • these just like molten waves of Ra--

  • [timer beeps]

  • Cookies are done.

  • Great!

  • But the grilled cheese is what

  • I'm talking to you about today.

  • This grilled cheese was so special,

  • he would use English cheddar, thinly sliced shallot,

  • and then he had just great sourdough

  • slathered in butter, simply griddled,

  • and this thing was freaking epic.

  • And that's what I wanna make today,

  • sometimes simple is best.

  • Should we make it?

  • Quick word about the bread,

  • I'm giving you guys Bread Alone's sourdough.

  • It's great, it's like, it's a good, kind of appropriate,

  • you know, sort of thickness of bread.

  • I love you guys, but I'm keeping

  • my homemade sourdough for myself.

  • I think it's very important to shred your cheese,

  • unless your gonna use like an American

  • that is already in sliced form.

  • Shredded cheese melts really nicely

  • and its very even to distribute.

  • Very modest amount of shallot.

  • Maybe you can leave it out for the kids.

  • This is already like, probably

  • double the shallot that I need.

  • It's just not a lot, but it gives you a little something.

  • I think, frankly, the secret to

  • a really good grilled cheese is just a lot of cheese.

  • I think most of the time we're just not using enough cheese.

  • So I'm just gonna kinda scatter,

  • like really kind of break apart

  • these slices of shallot here.

  • Boom, that's it.

  • And then a few swipes of butter.

  • [beep]

  • We have a very big guest star here with us today.

  • Moderate heat, right?

  • Do I ever have the flame cranked up

  • when I make you grilled cheese?

  • No, right?

  • Do you think you'd take a bite of this later?

  • - Yeah.

  • - Yeah, okay!

  • - Ixnay on the shallot...scray.

  • So let's get this in the pan, okay.

  • You hear that gentle sizzle?

  • Just gentle.

  • I'm like starting to question like,

  • do I even have enough cheese in there?

  • - Oh my, no!

  • - I'm putting more cheese in there.

  • - Yeah.

  • - Like where does it go?

  • Am I right or am I right?

  • - You're right.

  • - Thanks bud.

  • All right, we're gonna take a peek.

  • Yes.

  • Okay, we're just about ready to flip here, buddy.

  • - Okay.

  • - So let's butter that second side, here we go.

  • This is you, Bo.

  • Come right in under the edge,

  • flip it right over in one big motion.

  • - Okay.

  • - Yeah.

  • Epic.

  • I want you do experience something.

  • Try that.

  • It's cheese that melted and solidified into a chip.

  • - More!

  • - [laughs] More?

  • All right, I'd say we're just about there, guys.

  • Okay, look at how good this looks.

  • All right, you guys listening to this?

  • [bread crunching] [plop]

  • Boom.

  • It's like it's oozy, and it's melting.

  • And it's delicious, and it's everything to everyone.

  • All you could ever want.

  • [bread crunching]

  • The Platonic Ideal grilled cheese.

  • And the sharpness and the pungency just blends kind of

  • perfectly with that tiny bit of

  • pop of sharpness from the shallot.

  • And it is breathtaking.

  • I'm speechless and I'm also so hungry and I'm so happy.

  • [bread crunching]

  • C'mon Martin.

  • [bread crunching]

  • What do you think?

  • No?

  • Okay, here, spit it out.

  • The fact that he didn't like it shows how good it is, okay?

  • 'Cause it's the antithesis of just like

  • boring-ass cheese on boring-ass bread,

  • made in a boring-ass way.

  • This actually has something going on,

  • so I think he actually proved my point precisely.

  • [drum music]

  • - So the grilled cheese that I'm gonna make today

  • is going to have Monterrey Jack cheese,

  • a delicious Pullman bread and kimchi.

  • I love something spicy with something cheesy and melty.

  • Also kimchi is one of my favorite food.

  • Grilled Kim-Cheese?

  • [laughs]

  • Just off the top of my head, no big deal.

  • Okay so, I had some delicious bread

  • from the farmer's market from She-wolf.

  • This stove which I love, this 21-year-old stove

  • has a griddle in the middle,

  • and is just kind of perfect for making grilled cheese.

  • Then for the filling, I've got Monterey Jack

  • that I've grated myself.

  • Any melty cheese will be good.

  • And this is just a really yummy Napa cabbage kimchi.

  • The other thing I'm gonna do

  • is I'm going to put mayonnaise

  • on the outside of the sandwich.

  • If you have never tried this,

  • there's a lot of lore about it,

  • it absolutely works and I do it

  • whenever given the opportunity.

  • So I'm gonna put the mayo on the outside.

  • I already did it wrong.

  • This is what I should've done.

  • Now I'm gonna get mayonnaise on my cutting board.

  • Oh god, see how complicated it is?

  • So I'm gonna add the grated cheese to both sides.

  • The top and the bottom slice.

  • So now I've got cheese, kimchi, cheese.

  • This is the one I mayonnaised ahead of time.

  • That was really dumb.

  • Now I'm gonna mayonnaise the side

  • that I put down on the griddle first.

  • Oh a child is entering.

  • [laughs]

  • And guys, very important, in any sandwich-makery,

  • wall-to-wall.

  • There should be no part of the bread

  • that has not seen mayonnaise.

  • I hate that.

  • Alrighty, I have a hot griddle.

  • So I'm going in mayonnaise-side down.

  • This is the one where I already mayonnaised the top,

  • let's just not talk about it.

  • All right, I have one more trick up my self.

  • And it's a meat mallet.

  • I'm gonna use this as a little grill press.

  • You could also use a little skillet thusly.

  • So we're just gonna let those hang out.

  • Now I have nothing to do.

  • - Oh, grilled cheese...

  • - Oh, yeah.

  • Did you just say, "Oh, grilled cheese"?

  • It has kimchi in it, are you still interested?

  • - Yeah.

  • - Really?

  • - Yeah.

  • - Nice.

  • - All right, turn that guy over.

  • This is my tricky technique now, I'm mayonaissing.

  • - Tricky situation! [laughs]

  • - Tricky situation!

  • - [laughs] Oh my god.

  • Do you go to school, is that a thing?

  • Is that a thing anymore?

  • - School's overrated.

  • [laughs]

  • Tricky situation!

  • [laughs]

  • - Somebody get me out of here.

  • All right.

  • What we've got now is visible meltage, see?

  • Very happy about that.

  • That one looks pretty good, I'm pretty pleased.

  • It has been scientifically proven

  • again and again and again that sandwiches

  • cut on a diagonal are more delicious.

  • [plop] [bread crunching]

  • We have delicious molten cheese

  • encasing a river-runs-through-it of kimchi.

  • [bread crunching]

  • It's just so good, and maybe in your mind you're thinking,

  • "I'm not sure about hot kimchi."

  • But, yeah you are, you're totally sure about hot kimchi.

  • [bread crunching]

  • Best thing I've made in a while.

  • 10 out of 10, I win.

  • [drum music]

  • - The grilled cheese I'm making today is an Indian cuisine.

  • There are tons of vegetable-based subzis,

  • subzi being vegetables sauteed in spices.

  • My parents, who both grew up in India,

  • sort of had fond memories of pressing the subzi

  • in a panini press and sort of eating it like a sandwich.

  • We also figured out that you can make subzi sandwich

  • into a grilled cheese by adding cheese,

  • and it like caused everything to sort of bind

  • and melt together really beautifully.

  • And then you eat that, obviously, with ketchup.

  • And it's spicy and salty and tangy

  • and everything I want in a sandwich.

  • Mom and dad, what would you call this sandwich?

  • - [Mom] We just call it sandwich toast.

  • - Okay we call it sandwich toast

  • but you guys can call it Aloo Gobi grilled cheese

  • because that seems more descriptive.

  • All right, dad you ready to be camera-person again?

  • - [Dad] Yeah.

  • - [Priya] All right, is it rolling.

  • - [Dad] It's rolling.

  • - So we've got just plain old bread.

  • We made aloo gobi for dinner last night.

  • Potatoes and cauliflower sauteed

  • in a little ginger, cumin, turmeric, tossed in cilantro.

  • So I'm just gonna put a little bit

  • of this on a plate and just mash it.

  • All right.

  • And now I'm just gonna spoon it onto the bread.

  • Are you excited, dad?

  • We haven't had this in a lot time.

  • I like really sharp cheddar cheese,

  • I like that intense tanginess.

  • I'm jut gonna use some avocado oil

  • and just give this a quick wipe.

  • All right.

  • So let's do this.

  • Also, if little cheese bits fall on the edge,

  • no worries, you've got nice little frico cheese crisps

  • to snack on afterwards.

  • How long do you think this'll take to cook,

  • like three minutes?

  • It's really smelling nice in here,

  • it smells like buttery and cheesy and golden and toasty.

  • [timer beeps]

  • All right.

  • Oh, oh my god they're perfect.

  • Just look at how beautiful this turned out.

  • So, we're gonna eat ours with ketchup.

  • You can totally not put ketchup on if you're a purist.

  • But I don't know, I would say give it a shot.

  • You may not go back.

  • I feel like most of my family cuts it horizontally,

  • but I am a diagonal gal.

  • [plop] It just feels like

  • there's more sandwich that way, somehow.

  • [bread crunching]

  • Oh my god, this is really good.

  • That's my take on a grilled cheese sandwich.

  • Dad you wanna get in here?

  • Pretty good though dad?

  • He can't even talk, he's just loving it so much.

  • - Oh, very good.

  • [laughs]

  • [drum music]

  • - This grilled cheese is going to be made

  • with extra sharp cheddar, spicy soppressata,

  • pickles, and a little bit of Dijon mustard.

  • So any porky product, any kind of pickle, and some cheese.

  • Pickles and pork, Pickles n' Pork grilled cheese.

  • Alrighty, this is my fourth mayonnaise of quarantine.

  • 'Kay, so, I'm doing about tablespoon-ish

  • on each slice of bread.

  • And then I'm actually going to build

  • the grilled cheese in the skillet.

  • So, do you want me to get my husband

  • to come like, pick it up and but it back?

  • Husband?

  • Here he comes.

  • Wiener dog?

  • What happens when you call the wiener dog?

  • Wiener dog!

  • The weeny's waking up from a nap.

  • Oh, she's about to start barking

  • because the FedEx man is here.

  • Wieners.

  • [dog barking]

  • There we go.

  • Okay, so here we go for the assembly in the skillet.

  • First piece of bread is in the pan.

  • Now I'm adding the cheese.

  • So there's a nice smattering of cheese.

  • And now I'm going to add my salami, my soppressata.

  • And here we go with the pickle layer.

  • Just lining them all up.

  • And then a thin layer of Dijon mustard

  • on the inside of this top piece of bread.

  • And then mustard-side down, mayonnaise-side out.

  • So now we have our assembly.

  • And I'm setting this over medium heat.

  • Thank you!

  • Okay, bye.

  • I'm gonna share it, I will.

  • He keeps coming in every like 30 minutes,

  • being like, "Any grilled cheese yet?"

  • So for now we're over-medium,

  • and we're just gonna be patient.

  • Can you tell I'm hungry?

  • I can't stop eating.

  • I've not looked forward to a sandwich

  • more in my life ever than this one right now.

  • Okay, it's been a couple of minutes.

  • Let's take a peek under here.

  • [pan sizzling]

  • It looks nice and griddly, roasty toasty.

  • Gonna give it a flip, carefully.

  • And I'm just gonna press down a bit

  • to encourage this all to coalesce.

  • And we're gonna give it now another couple of minutes

  • on this side, and I'm gonna turn it down to low.

  • I'm just gonna add a couple slices of cheese in here

  • so that they melt and ooze out.

  • So that's this food styling thing that we're doing here.

  • You can always put a lid on the pan

  • and let it kind of steam all the way through,

  • and then uncover the pan and let some off that moisture

  • cook off so that your bread is still crispy.

  • We are very close.

  • Oh my god, do you know what else I have?

  • Potato chips.

  • [bag crinkling]

  • That's exciting.

  • Okay.

  • 'Kay, you can see.

  • Okay.

  • Cut this up.

  • [plop] [bread crunching]

  • Smells ridiculous.

  • [bread crunching]

  • Very crispy on the outside, very ooey-gooey on the inside.

  • But it's also juicy because the pickle

  • kind of like explodes in there.

  • It's like, kind of perfect.

  • [bread crunching]

  • Ben?

  • Ben doesn't wanna be on camera but maybe I can lure him.

  • Say hello.

  • How good is that?

  • [bread crunching]

  • [drum music]

  • - I never had mayonnaise when I was a kid.

  • Like we just didn't have it in our house.

  • I discovered mayonnaise as like a 24-year-old.

- Can you write,

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B1 中級 英國腔

食品 (Foods)

  • 6 0
    Wakako Sonoda 發佈於 2021 年 01 月 14 日
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