for a reason too, there is an element of mystery and anticipation as a result of the structure (labeling it a series and giving it a theme) that makes you looking forward to the next. unlike most other videos where they are simply informative
I spent 4 years living in Shenzhen, China, just across the bay from Hong Kong...and fell in love with this sandwich. Ate hundreds of them. The meats was hunks of pork which were then chopped on metal type baking sheets that would reverberate throughout the side alleyway right out into the street proper. The chopper had a rhythm and technique enough that 100 feet before I reached his stand I knew which worker was chopping solely on his rhythm as it's purposely loud. The vendors assistant would shout out ( in phonetic sound) " rue -ja- more, in 3 distinct syllables and the chopper would give a "rat-atat-tat" response with his dual meat cleaver/butchers knives. people lined up for these sandwiches from this vendor. You paid the assistant first then stood in line , when you get to the chopper he takes a hot bread off the baking/grill and partially splits it to make a proper cavity as it will be holding very juicy meat as you can motion to him to ladle some extra braising juice into it if you'd like. They also coarsely chop up a very mild green pepper( very similar to a Anaheim pepper) and mix in in when chopping the meat. The sandwich was about 1.20 usd. When I first found this place I ate one or two ,everyday for the first 30 days. The bread ,baked moments before served. was incredible. I sure miss this place !!
Can't get it anymore, pork became a rare commodity, they still haven't recovered. When costco opened in Beijing people were fighting for discount pork, they'd grab whole pigs and others would tear them apart trying to take them for themselves. PS I miss Chinese street food, especially the stuff in the inner mongolia and qinghai - tons of meat and availability of cheese which everybody who's been in China probably missed at some point :D
Bro everything about this video is fire. A killer sandwich recipe, history lesson, tips from butcher, and sauce bit with Josh; all of this was super good. 10/10
This is one of my favorite Brothers Green videos to date. The love & thought that went into this video is so clear- from taking us into an incredible Asian market in New York (LOVE learning about the non-traditional NYC foodie destinations), to talking with the butcher in Park Slope, to diving into the history of sandwiches and the Roujiamo, to bringing Josh in to make the sauce (as he IS a sauce expert after all)... this video had it ALL. I loved every minute. Thanks for being so thoughtful in the development of your videos- your passion radiates through the screen!
Always fun to watch and nice try there. What you've made is called a Famian Bing, aka yeasted bread which looks pretty yummy, while the bread part of a classic Rou Jia Mo is kind of half fermented lean dough called Bai Ji Mo and pretty dry, all the fluffy and the layered sesame versions are adapted to suit Western taste. Bai Ji Mo is dry and hard because it was the staple food for people to take on travel in the Northwestern part of China for days without deteriorating. Using a cast iron pan to make the Bing is a tradition in China although the pan is usually double the size and with lid, that way you get the half cook half steam effect of a combo and no need to use the oven, and unlike bread baking you have to turn and churn regularly to get even crust.
I like sandwich history.... Quite interesting and informative... Well m a new subscriber from India.... Love ur content... Your Bombay sandwich video attracted me... After seeing quality and dedication towards your video... I subscribed Good luck for future and keep it going 😇
Hey man, can you do a kaskrout tounsi, it is an amazing Tunisian sandwich. I think Alex French Guy Cooking must like and know it too! Cheers, keep up the good work!
Wow. What a great series. You really break it down layer by layer. Love it all AND your guest that add the intricate details of the recipes. Props to Ansel.
Just realized one additional thing I love about this series other than all these amazing sandwiches... The cut in with knowledge from the butcher is awesome! Very much reminds me of Good Eats from back in the day.
a year ago backpacked through China and had several of these. They were one of the best things I ate during the trip. I looked for recipes but didn't find any good ones until i stumbled upon your video. Will definitely try it out! thanks for the amazing video
Dude. You are a bread master. You saved my sanity during quarantine. I’ve worked through your entire sandwich series without knowing it and now can’t wait for more content. Keep experimenting with breads and fermenting and taking us along the way!
In chinese, the lamb you made is called Red braised lamb 紅燒羊肉. The basic parts of red braise spices are similar, but everyone has their own recipe with different ratios. Instead of lemongrass, you can substitute chinese red vinegar or even balsamic vinegar. If you like it more spicy, you can add dried red chilis or korean gochugaru. In Taiwan, this type of sandwich is super common and often sold at night markets. There's also the scallion pancake variety.
Such a great series! I was bummed out I wouldn't be able to try Vanessa's sandwitch but then I realized you would teach me how to make it myself. Great time to dive into bread/dough making
broooo you gotta make my local specialty sandwich, the Italian Beef. Thin-shaved roast beef served on an Italian roll with peppers and onions, and the whole thing DUNKED in luscious Au Jus. Heavenly.
Interesting that you used fresh orange instead of dried tangerine peel. A good quality tangerine peel has amazing fragrant aroma and flavor, and quite different from fresh. Most Chinese cooks use it for all stew or soup recipes and is a standard ingredient in a Chinese kitchen. The best dried peel comes from a particular region in southern China, Xinhui. Dried peels from other areas are not as desired.
This episode was so fcking good like, with all the learning both in history and cooking in gerenal besides the recipe itself, with the advices from the butcher and the sauce. And it had so much rythm and all! Like, it was rlly enjoyable on every aspect, not heavy at all and with a lot of littoe details. I don't know, it was just so good. Hope this level of content keeps on bc it is amazing
Hello m8 , I just started watching your videos .I am a Hungarian chef ,living in England. You are giving me so much inspirations , ideas for my little business what I gonna do in Hungary in about two years time. You ll be one of my mentor. Everithing I like you do mate ,great staff !All the best to you. One day I might visiting you or you take a visit in my home country!
well... now you've done it! this is maybe the 4th episode i watched and now i can't but to subscribe... i hope you're happy now! because of you i will stand in my kitchen for hours to cook delicious food, especially sandwiches... perhaps even for others... all because of you!
I never got the hype over Doneri for some reason. Every one I tried had a weird aftertaste I couldn't find in other sandwiches and it really bothers me because everything else is great
Looks epic! Ik it's not how it's traditionally made but either way the steps you taken although more complex definitely enhanced the flavour of the rou jia mo
Brothers Green - you should totally take a dive into the ultimate breakfast sandwich! Would love to see your take on this. Everything in this series has been amazing, keep up the great work.
So when are you going to do Tea sandwhiches? I think simple finger food like tea sandwiches will teach people to focus on flavor and simplicity more then how much can you stuff into a sandwich.
The tangerine peel (aka, Chen pi) is actually a popular dried herb used in lots of Chinese cooking and herbal medicine. I think it is cured/dried differently than just fresh tangerine peel. Fresh vs dried vs cooked changes the properties of the food which is important in the harmonisation of dietary eating. As foods are considered hot or cold or damp or drying etc. for the body. Too much of one thing can change your body's healthy balance therefore becoming sick.
Vanessa’s Dumplings is one of my favorite dumpling spots, and because I’m such a fatass I always order the duck sesame pancake sandwich in addition to an order of dumplings. Thanks for the awesome recipe!
Fun facts: In Europe angelica is often candied (soft, not like violets) like orange or lemon peel. It used to be a fairly common ingredient in fruitcake and similar baked things.
I'm a new subscriber and I love all the content already! It's really satisfying to watch everything come from scratch and all the information coming from Ansel about different cuts of meat and what to do with them (preparing and cooking them in specific ways). I just want to ask if you ever had a thought to open a sandwich shop with all these different sandwiches. Love the content and I hope to see a lot more soon!
fun fact: Fleischer, spoken like the butcher Fliesher means butcher in german, does he have german ancestry and just adjusted the spelling like many americans? ;)
This looks so good! Im going to make this a whole day activity on Saturday to make this recipe from scratch. Should be a fun little thing to do with my husband.
Brothers great job showing up people that to cook you don't need to be a chef or something special. Just put your hands to it and be informed, which your content for sure has helped a lot of people through the learning proccess and all the "voyage" in the kitchen. On my behalf, my thanks ;) Btw, for the sandwich series, go on with a portuguese special, a sandwich to be eaten with knife and fork, look for "Francesinha", you won't regret ;) keep the good job!
I love this series, and here you really do make a good case for what is and isn't a sandwich. 11.20 You start making bread. To make Roujiamo, yet keep obsessing about the "other" sesame " pancake. The issue I have here is basically semantic. A "pancake" is made with a batter and cooked in a pan. As such It is not, "bread." A tortilla is an unleavened "bread" cooked in a dry pan. In China, there are similar issues and none of the products are treated as being the same. "Mo" is a leavened white bread, much like, Nan/naan/ pizza, etc, and is cooked in either an oven, or on a flat hot plate. As such it IS "bread" in even our western traditional sense, and is NOT a "pancake" nor is it similar to an unleavened, or soda leavened, pan-baked, type bread. However, it is ALSO traditionally made small, and laminated, that is it is flattened, oiled, rolled, squashed, and flattened again before being allowed its final proof. Some cut 1/3rd of the dough strips into fine, long fingers before rolling up in order to create additional texture. You made a pan-fried bread, but you didn't make, "Mo." Rant over. Apart from that, Good Job!
Oh my God.....*drools* I haven't had this is YEARS and now I relaly wanna try making this on my own. Thanks for doing all this research it looks great! :D
Everyone in NYC is definitely sleeping on Vanessa's sandwiches! People go for the dumplings, but I always recommend the sesame encrusted sandwiches. They are SO. GOOD.
You should try a classic chilean sandwich called "Churrasco Italiano" its basically a steak sandwich with avocado, tomato and homemade mayo. Its called italiano (italian) because of the colors of the ingredients, wich are the same colors of the italian flag! Its delicious!
actually the tangerine or orange peal is called Chen Pi, it goes through a process of drying and steaming a few times and in the process becomes a digestive aid. It is very different than fresh oranges or fresh peal.
i wanna add to that diy hoisin, if its too thin for your liking, and you dont wanna add more sugar to thicken, you can add around a tsp or two of cornstarch slurry at the last 45 seconds of the cooking time, or re-simmer the sauce with the slurry for a minute or more if you find out the thinness after the sauce cools
Hey Mike! It's good to see that you are exploring different kind of sandwiches and I am really learning from you. I was wondering if you ever thought to give a try to Pakistani cuisine since you did Indian. We share many dishes (because: history) that are cooked with same or different styles and spices. One of the sandwiches that I would like to suggest you is street style "anday wala burger" which has a single or double patty made with meat or potatoes mixed with spices and coated with eggs. Topped up with green chutney, ketchup, chaat masala, onions, cucumbers, tomatoes and then a fried egg! Super delicious!
spray some water on to the shaped dough while you proof the pancake in the pan, proof for 30 min to 40 mins, cover the pan, medium heat 5 to 10 mins, check to make sure it doesn't burn. Flip and cook for another 5-10 mins. this way you don't need to use the oven and add extra fluffiness. Also add 5 spice powder, green onion into the dough.
The music made this an absolute delight to watch. And now I really want to eat one of those. Do you have suggestions for a simplified version that doesn't require 20 different herbs and spices?
![[LIVE] BABYMONSTER(베이비몬스터) - DRIP | 두시탈출 컬투쇼](http://i.ytimg.com/vi/UG05pxLGwzc/mqdefault.jpg)
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
I like the butcher's addition to the show, he added a lot of information quickly and cleanly.
I agree, Ansel knows how to deliver a ton of info in a very efficient way! Working on another cameo for episode 9, need his help big time!
He's brilliant
He's like a doctor.
Does Ansel have his own channel?
@@LifebyMikeG That Ansel butcher is straight out veterinarian!
This series is the best content youve made for the channel so far
for a reason too, there is an element of mystery and anticipation as a result of the structure (labeling it a series and giving it a theme) that makes you looking forward to the next. unlike most other videos where they are simply informative
Ansel needs to be featured more often, he's like the newyork alten brown
hahah he's coming in episode 9. I'm gonna need his help big time
Ansel is so knowledgeable. I love how sure he is in his delivery.
I spent 4 years living in Shenzhen, China, just across the bay from Hong Kong...and fell in love with this sandwich. Ate hundreds of them. The meats was hunks of pork which were then chopped on metal type baking sheets that would reverberate throughout the side alleyway right out into the street proper. The chopper had a rhythm and technique enough that 100 feet before I reached his stand I knew which worker was chopping solely on his rhythm as it's purposely loud. The vendors assistant would shout out ( in phonetic sound) " rue -ja- more, in 3 distinct syllables and the chopper would give a "rat-atat-tat" response with his dual meat cleaver/butchers knives. people lined up for these sandwiches from this vendor. You paid the assistant first then stood in line , when you get to the chopper he takes a hot bread off the baking/grill and partially splits it to make a proper cavity as it will be holding very juicy meat as you can motion to him to ladle some extra braising juice into it if you'd like. They also coarsely chop up a very mild green pepper( very similar to a Anaheim pepper) and mix in in when chopping the meat. The sandwich was about 1.20 usd. When I first found this place I ate one or two ,everyday for the first 30 days. The bread ,baked moments before served. was incredible. I sure miss this place !!
Great juicy description. Do you miss China besides this place?
Can't get it anymore, pork became a rare commodity, they still haven't recovered. When costco opened in Beijing people were fighting for discount pork, they'd grab whole pigs and others would tear them apart trying to take them for themselves.
PS I miss Chinese street food, especially the stuff in the inner mongolia and qinghai - tons of meat and availability of cheese which everybody who's been in China probably missed at some point :D
Bro everything about this video is fire. A killer sandwich recipe, history lesson, tips from butcher, and sauce bit with Josh; all of this was super good. 10/10
This is one of my favorite Brothers Green videos to date. The love & thought that went into this video is so clear- from taking us into an incredible Asian market in New York (LOVE learning about the non-traditional NYC foodie destinations), to talking with the butcher in Park Slope, to diving into the history of sandwiches and the Roujiamo, to bringing Josh in to make the sauce (as he IS a sauce expert after all)... this video had it ALL. I loved every minute. Thanks for being so thoughtful in the development of your videos- your passion radiates through the screen!
Always fun to watch and nice try there. What you've made is called a Famian Bing, aka yeasted bread which looks pretty yummy, while the bread part of a classic Rou Jia Mo is kind of half fermented lean dough called Bai Ji Mo and pretty dry, all the fluffy and the layered sesame versions are adapted to suit Western taste. Bai Ji Mo is dry and hard because it was the staple food for people to take on travel in the Northwestern part of China for days without deteriorating. Using a cast iron pan to make the Bing is a tradition in China although the pan is usually double the size and with lid, that way you get the half cook half steam effect of a combo and no need to use the oven, and unlike bread baking you have to turn and churn regularly to get even crust.
My favorite part of these episodes is starting to become Ansels' talks. Dude knows his meats
If we're gonna make a series all about sandwiches, it's about time we dive into the history...
I like sandwich history.... Quite interesting and informative...
Well m a new subscriber from India.... Love ur content... Your Bombay sandwich video attracted me... After seeing quality and dedication towards your video... I subscribed
Good luck for future and keep it going 😇
You could do a Gemuse Kebab..number one in berlin..Or A belgian/dutch broodje Filet American... Or a Bahn Mi
Are you going to explore the Scandinavian open sandwich/ smørrebrød?
Hey!! This sandwich is actually seeing quite easy!!! Ima go try this!!!
Hey man, can you do a kaskrout tounsi, it is an amazing Tunisian sandwich. I think Alex French Guy Cooking must like and know it too! Cheers, keep up the good work!
I love the music that's in the back ground. It's like we're playing a game and going on an adventure to make a great sandwich :)
Oh i never thought about it like that! Great !
Wow. What a great series. You really break it down layer by layer. Love it all AND your guest that add the intricate details of the recipes. Props to Ansel.
Just realized one additional thing I love about this series other than all these amazing sandwiches...
The cut in with knowledge from the butcher is awesome! Very much reminds me of Good Eats from back in the day.
a year ago backpacked through China and had several of these. They were one of the best things I ate during the trip. I looked for recipes but didn't find any good ones until i stumbled upon your video. Will definitely try it out! thanks for the amazing video
You guys are getting so much better in terms of visuals, content, brevity, intro, everything!!!
Dude. You are a bread master. You saved my sanity during quarantine. I’ve worked through your entire sandwich series without knowing it and now can’t wait for more content. Keep experimenting with breads and fermenting and taking us along the way!
In chinese, the lamb you made is called Red braised lamb 紅燒羊肉. The basic parts of red braise spices are similar, but everyone has their own recipe with different ratios. Instead of lemongrass, you can substitute chinese red vinegar or even balsamic vinegar. If you like it more spicy, you can add dried red chilis or korean gochugaru. In Taiwan, this type of sandwich is super common and often sold at night markets. There's also the scallion pancake variety.
Taiwan is where it is at.
Mike you're the real OG. This series has been awesome, can't wait for the next episode. Cheers!
Such a great series! I was bummed out I wouldn't be able to try Vanessa's sandwitch but then I realized you would teach me how to make it myself. Great time to dive into bread/dough making
broooo you gotta make my local specialty sandwich, the Italian Beef. Thin-shaved roast beef served on an Italian roll with peppers and onions, and the whole thing DUNKED in luscious Au Jus. Heavenly.
jmcrofts love your videos dude!
but Au Jus is french for "with juice", yet its called the Italian Beef. Nice
lol kind of sounds like a french dip, but just on an Italian roll
Chi town?
YOOOOO huge fan lmao!!
Interesting that you used fresh orange instead of dried tangerine peel. A good quality tangerine peel has amazing fragrant aroma and flavor, and quite different from fresh. Most Chinese cooks use it for all stew or soup recipes and is a standard ingredient in a Chinese kitchen. The best dried peel comes from a particular region in southern China, Xinhui. Dried peels from other areas are not as desired.
But it's still a North African fruit, he should have used Mandarins.
As a sandwich maker of three years, this series is straight fire! Plzzzz keep making this content!
Man, I can't stop salivating after watching you make that sandwich. To use lamb instead of pork belly was genius. Keep up the good work.
Really appreciate the amount of effort that goes into your videos and creations 👏👏 this is my fave so far! X
I love Vanessa's their sandwiches really are top notch. And their dumplings ain't nothing to sneeze at.
This is the only series that i can watch without getting bored halfway through on this chanel
I love you guys so much! Thanks for the hard work and care you put into your channel.
The butcher should be a teacher. He's great at explaining things clearly and quickly.
This episode was so fcking good like, with all the learning both in history and cooking in gerenal besides the recipe itself, with the advices from the butcher and the sauce.
And it had so much rythm and all! Like, it was rlly enjoyable on every aspect, not heavy at all and with a lot of littoe details.
I don't know, it was just so good. Hope this level of content keeps on bc it is amazing
Thank you !
Thanks to the Butcher for all the great info. This was a great video.
Cool series. You have such a great take, like a TV show with the back story, interviews and then making it! Looks so yummy.
I think the first sandwich ever was made very shortly after the first bread
Hello m8 , I just started watching your videos .I am a Hungarian chef ,living in England. You are giving me so much inspirations , ideas for my little business what I gonna do in Hungary in about two years time. You ll be one of my mentor. Everithing I like you do mate ,great staff !All the best to you. One day I might visiting you or you take a visit in my home country!
well... now you've done it! this is maybe the 4th episode i watched and now i can't but to subscribe... i hope you're happy now! because of you i will stand in my kitchen for hours to cook delicious food,
especially sandwiches... perhaps even for others... all because of you!
Love all the detail and how indepth you go with each sandwich. I stumbled upon one of the later videos and decided to start at the beginning.
I love this series! Good to see Josh :D thank you!!
Do a Döner!
yaaasssss!
Fuck yes!
Ditto. What they ^ said.
Yes yes yes! :D
I never got the hype over Doneri for some reason. Every one I tried had a weird aftertaste I couldn't find in other sandwiches and it really bothers me because everything else is great
Yet another brilliant choice. Love, the history as well. Can't wait to make this sandwich. Thank you so much.
Man, your kids are gonna be the luckiest in school, rolling in with their deluxe lunches
Love the varied production process! This series is an easy favorite :)
I live in China and I eat the sandwich and the bread all the time. Good call combining the two of them into one amazing sandwich!
Note for cast iron pans: they are notoriously uneven in heat spots, I'd argue that a stainless steel skillet would work better for pancakes.
you're the best sandwicher on youtube, no doubt
Looks epic! Ik it's not how it's traditionally made but either way the steps you taken although more complex definitely enhanced the flavour of the rou jia mo
this series is straight 🔥🔥🔥
Brothers Green - you should totally take a dive into the ultimate breakfast sandwich! Would love to see your take on this. Everything in this series has been amazing, keep up the great work.
Im loving this sandwich series ❤
So when are you going to do Tea sandwhiches?
I think simple finger food like tea sandwiches will teach people to focus on flavor and simplicity more then how much can you stuff into a sandwich.
The tangerine peel (aka, Chen pi) is actually a popular dried herb used in lots of Chinese cooking and herbal medicine. I think it is cured/dried differently than just fresh tangerine peel.
Fresh vs dried vs cooked changes the properties of the food which is important in the harmonisation of dietary eating. As foods are considered hot or cold or damp or drying etc. for the body. Too much of one thing can change your body's healthy balance therefore becoming sick.
I just realized why I enjoy these videos so much, it feels like I'm watching an episode of Good Eats.
Vanessa’s Dumplings is one of my favorite dumpling spots, and because I’m such a fatass I always order the duck sesame pancake sandwich in addition to an order of dumplings. Thanks for the awesome recipe!
Best sandwich episode yet! Wow!
the color on those "peppercorns" looks incredible.
love the sandwich series. keep up the good work!!
I gave this a thumbs up just because you filmed the burn. Great video bro, love this format
Outstanding series. Well done!
ahhh yeeahhh... a new sandwich for me and the Mrs to try and make! Appreciate you guys!
10/10! Fantastic series, keep up the great work.
This serie is incredible. And you make me want to make bread so much!
Fun facts: In Europe angelica is often candied (soft, not like violets) like orange or lemon peel. It used to be a fairly common ingredient in fruitcake and similar baked things.
I have learned a lot from your videos about bread makin. :) thank you very much
👍🏽Josh is here!!! Brother and Butcher! Best collaboration yet! Just missing the Bagel dude... lol 😂 Josh looks great!
Liking before watching because it's the sandwich of my childhood lol
Can't wait to see what you've come up!
I subscribed today... And was so happy when a video came out the same day...love this series!
I'm a new subscriber and I love all the content already! It's really satisfying to watch everything come from scratch and all the information coming from Ansel about different cuts of meat and what to do with them (preparing and cooking them in specific ways). I just want to ask if you ever had a thought to open a sandwich shop with all these different sandwiches. Love the content and I hope to see a lot more soon!
Isn‘t a hamburger technically a sandwhich?
Lukas S I was thinking the same thing
A classic sandwhich is with cold ingredients, a burger has hot(grilled) ingredients besides of the salad and tomato
chan kim hm, that makes sense... although i‘d consider stuff like grilled cheese or paninis sandwiches...
@@jlscurry As i said : "Classic" sandwiches
@@chanacke even "Classic" sandwiches can be hot. I don't know what to tell ya...
This is one series of videos that i will show to my kids in the future.
fun fact: Fleischer, spoken like the butcher Fliesher means butcher in german, does he have german ancestry and just adjusted the spelling like many americans? ;)
Ansel deserves his own show!!
After 2 years in my safe I did this Sandwich today. Absolute must have, very very good
This looks so good! Im going to make this a whole day activity on Saturday to make this recipe from scratch. Should be a fun little thing to do with my husband.
Let us know how it turns out!
just recently found this channel. I love all the random facts haha. awesome
Delicious 2000 year old Chinese Sandwich, love your channel by the way, I am a huge fan!
The bread you guys make always looks so beautiful and delicious.
Brothers great job showing up people that to cook you don't need to be a chef or something special. Just put your hands to it and be informed, which your content for sure has helped a lot of people through the learning proccess and all the "voyage" in the kitchen. On my behalf, my thanks ;) Btw, for the sandwich series, go on with a portuguese special, a sandwich to be eaten with knife and fork, look for "Francesinha", you won't regret ;) keep the good job!
Ansel coming in clutch with that meat knowledge
I love this series, and here you really do make a good case for what is and isn't a sandwich. 11.20 You start making bread. To make Roujiamo, yet keep obsessing about the "other" sesame " pancake. The issue I have here is basically semantic.
A "pancake" is made with a batter and cooked in a pan. As such It is not, "bread." A tortilla is an unleavened "bread" cooked in a dry pan. In China, there are similar issues and none of the products are treated as being the same. "Mo" is a leavened white bread, much like, Nan/naan/ pizza, etc, and is cooked in either an oven, or on a flat hot plate. As such it IS "bread" in even our western traditional sense, and is NOT a "pancake" nor is it similar to an unleavened, or soda leavened, pan-baked, type bread. However, it is ALSO traditionally made small, and laminated, that is it is flattened, oiled, rolled, squashed, and flattened again before being allowed its final proof. Some cut 1/3rd of the dough strips into fine, long fingers before rolling up in order to create additional texture. You made a pan-fried bread, but you didn't make, "Mo."
Rant over.
Apart from that, Good Job!
Oh my God.....*drools* I haven't had this is YEARS and now I relaly wanna try making this on my own. Thanks for doing all this research it looks great! :D
This is amazing. The only thing that got me more intrigued than the recipe was the research. It's like a documentary.
I love the history stuff. Its facinating.
Best series ever!
Everyone in NYC is definitely sleeping on Vanessa's sandwiches! People go for the dumplings, but I always recommend the sesame encrusted sandwiches. They are SO. GOOD.
The sandwich looked really delicious
I am feeling guilty of being Chinese that I cant do such amazing Chinese inspired food lol. Love your video.
Ansel is an actual genius.
You should try a classic chilean sandwich called "Churrasco Italiano" its basically a steak sandwich with avocado, tomato and homemade mayo. Its called italiano (italian) because of the colors of the ingredients, wich are the same colors of the italian flag! Its delicious!
string beans
**un chacarero would be more unique imo!
Really enjoying the sandwich series :) Very interesting and looks delicious!
actually the tangerine or orange peal is called Chen Pi, it goes through a process of drying and steaming a few times and in the process becomes a digestive aid. It is very different than fresh oranges or fresh peal.
You guys work real hard on your videos I can tell. They're very enjoyable. You should make a Patreon.
Thank you for this bread recipe! I need to make it. Bet its delicious!
What a great series. Thanks for posting. This was a great video
i wanna add to that diy hoisin, if its too thin for your liking, and you dont wanna add more sugar to thicken, you can add around a tsp or two of cornstarch slurry at the last 45 seconds of the cooking time, or re-simmer the sauce with the slurry for a minute or more if you find out the thinness after the sauce cools
I used to live on Eldridge across from Vanessa's. their seasame pancake sandwiches is so good.
Love the Sandwich series
man this sandwich looks AMAZING
Hey Mike! It's good to see that you are exploring different kind of sandwiches and I am really learning from you. I was wondering if you ever thought to give a try to Pakistani cuisine since you did Indian. We share many dishes (because: history) that are cooked with same or different styles and spices. One of the sandwiches that I would like to suggest you is street style "anday wala burger" which has a single or double patty made with meat or potatoes mixed with spices and coated with eggs. Topped up with green chutney, ketchup, chaat masala, onions, cucumbers, tomatoes and then a fried egg! Super delicious!
i've been hoping for a tutorial on the famous Vanessa's sandwich since I had my first bite of that thing hahah thankyou so much!!
spray some water on to the shaped dough while you proof the pancake in the pan, proof for 30 min to 40 mins, cover the pan, medium heat 5 to 10 mins, check to make sure it doesn't burn. Flip and cook for another 5-10 mins. this way you don't need to use the oven and add extra fluffiness. Also add 5 spice powder, green onion into the dough.
The music made this an absolute delight to watch. And now I really want to eat one of those. Do you have suggestions for a simplified version that doesn't require 20 different herbs and spices?
love the work you put into these videos, A+ awesome series