The fact that we get spanish subtitles and temperatures in Celsius with the Farenheit on the screen instead of the other way around is lovely. Thank you for being so cool. Not just Andy but the team as well. Ok, bye. Edit: also, next time at the bakery I'm asking for “soft baguettes” instead of bolillos. Hehe.
As a Mexican (-American) and from Chicago, I just wanted say that you did justice to both the torta and Italian beef. I can understand having to use substitute ingredients for Mexican dishes where you are from but even in Mexico, each region uses their own ingredients and the goal is to the capture the essence and maximize taste. Just discovered your channel through Uncle Roger and I’m glad I did!
"A quick tidy-up and then we'll eat" really resonated with me. I'm just a home cook but I enjoy my scran so much more when I know I don't have a messy kitchen to deal with later.
I love that Turkish bread has been popular in Australia for a long time after the focaccia wave of the 90s but there is no such bread in Turkey. Similar round versions of it are common, usually called tandır bread or gobit but I haven’t seen the typical long variety.
In Aotearoa NZ you get the bbq fundraiser outside the popular shops on the weekend... Nothing beats some good fried steak, sautéed onion, a runny egg, cheese, mayo and some tomato sauce inside some toast-sliced bread. Usually it sucks, but when you make it at home, amazing!
@@theantipope4354 sadly regardless of the taste, beetroot has amazing health benefits for the heart/cardiovascular system, american die in 40-50s from widowmakers aka massive heartattack, you're one and done, and it's mostly from our shit food.
Wow, all three look amazing! I’m Mexican American AND From Chicago! Milanesa torta and Italian Beef are two of my favs and I lean Milanesa torta when done right!
A couple notes on the Italian beef (and you probably know this but for the benefit of your audience): It's never on a baguette, it's on a softer bread more like a sub roll. And it is often - not always - dipped entirely in the gravy for a moment before being wrapped. That's a matter of personal preference but I definitely prefer it that way. The hot/sweet peppers are also a matter of preference, as is adding some cheese. Cheers, Andy, big fan of your videos.
@@vnokesCO literally in The Bear, the show that kind of made Italian Beef famous outside the Midwest US, they explain it as "You've heard of french dip? well that's italian dip"
Good explanation. The bread most places use is from a brand called Turano. They call it a “French roll.” I like mine dipped w hot giardiniera, which I would say is most traditional.
For easier torta building try a thinner cut and lard it's a little bit more traditional for refried beans any way that's a really great example of a torta de milanesa
My local pub does (did) a steak sandwich with an onion relish instead of the beetroot, and NO cheese. It was delicious 🥰🥰. Simple and delicious. Although it did have bacon on it too 🤤🤤
I reckon the base for comparison is the Lions Club Steak Sanga, at Bogabri they often use scotch fillet fresh white bread, onions BBQ sauce! happy days.
Wohoooo!!! Two of my most favourite steak sandwiches!!! American Steak Sandwich with a side of Au jus also similar to Philly Cheese Steak Sandwich with Au jus and Aussie Steak Sanga!!!! Heavenly!!! :P
Hi Andy, Great video from today, Saturday, with a translation into Spanish. In Argentina we have 2 emblematic sandwiches that are part of the cultural gastronomic heritage of Argentina. And they are known worldwide. They are the "Choripan" and the "Sandwich de milanesa tucumano". It would be a great joy for me if you could reproduce them. Congratulations, peace, greetings to the whole team and may the successes continue.
Sandwich de milanesa tucumano? Deja de mentir, por favor. Sánguche de milanesa hay en todo el país. For those who don't speak spanish, this man is triying to appropiate a sandwich for his región, when it's something we all make in argentina, and its really simple: milanesa, bread, lettuce tomato , mayo and mustard. Greetings
There are similarities, in that it's breaded steak. The main difference is that Andy didn't use cube steak. I don't care for it, which is why I'll pass on chicken fried steak.
@@vnokesCOchicken fried steak also ends up with a clumpier flour-based batter like fried chicken, whereas a milanesa is breadcrumbs (and usually a thinner steak than he used) and so is more similar to schnitzel
Sorry Andy, but the reason your Aussie steak sanga wasn't rated higher was because it needs to come from a small town corner take-away shop with prices written on paper bags and a refusal to move on from putting sauce in the pie with a sauce bottle. Gotta be cheap beef, shredded iceberg, normal sauce, tinned beetroot, and wrapped in paper to steam a little before you get it home and enjoy.
That Milanesa Torta looks amazing. Add some Aguacate!!! haha. Typically Milanesa steak is a lot thinner in Mexico, since it is usually a street food item it needs to be cooked fast. I dont think ive ever had a Milanesa torta where they use a thick sirloin steak. It still looks amazing and I am sure it tasted so good! I agree, with you!
Tasty cheese is even more an NZL thing Andy. You need to reference your childhood home more often and accurately in these videos IMHO. Best wishes from AKL.
I mean theres different ideas about the steak sanga, however what I grew up eating from my local fish and chippy: Toasted bread, lettuce, tomato, grilled onions, egg, bacon, cheese, steak, tomato sauce. Not criticising Andy's one but I've never seen most of those ingredients on a steak sanga.
Hope you come out to Chicago to try true italian beef. Slices are usually window pane thin and french rolls are used instead of a baguette. I have like 100 more things to say about it as a Chicagoan, but it's best to just try it when you're in Chicago. Most recipes can't replicate the restaurant flavors. Would recommend Portillo's, Johnnie's Beef and Al's Beef as the typical top italian beef places.
Andy I fucking love you you’re the best TH-cam chef and one of the best overall content creators I’ve seen in 20 years. I’m glazed like a krispy kreame.
As a native Chicagoland resident, that Italian beef looked on point. And the torta looked so good that I’m not upset about coming in second to that. (I love a good torta anyway 😋)
I got my first italian beef sandwich in Chicago last year, they guy making it asked if I wanted it dipped and the dumb look I gave him was enough for him to say "I'll give you a half dip"
I’m from Chicago and I only do half a dip. I don’t know why some like it full soaked (wet). But anything is better than dry. Some places offer to just add more juice on the beef - with a paddle, pour some more. If slowly seeps in the bread rather than having the bread wet on the outside
Looks really good. The steak milanese torta: the cheese is supposed to burn while it's on the pan so you get crispy and smoky flavors. I don't know how easy that is with gouda and provolone, but you can definitely do it with Oaxaca
I never comment. I love your videos bc you always take the time to research and do the recipes justice. I have been an Italian Beef fan for 25 years. And BRAVO for buying your Giradinare. It is a highly specialized product that DEPENDS on a handful of specialists in Chicagoland. Everything was perfect until you chose a French baguette. A proper Italian beef is on 'American Italian bread' which is kinda spongey and soft on the outside. Some people will put sweet grilled bell peppers and the real pros get 50% beef 50% Polish sausage with extra girdinare Keep up the fantastic food
Andy! Yes Chef! Legend! They all looked amazinglingly delicious! Love Katelyn's perfect timing to do a cameo role and just appear when there was half a steak sandwich ready. I hope Mitch, Dazz and Caleb also got some. Peace and ❤ to all of you legends! 😘
I love the matty shoutout you and matty are the only 2 chefs on TH-cam I keep in rotation at the moment love your work once again ❤ I will be trying these for the kids in no time
That milanesa torta doesn't look half bad. A quicker, closer-to-the-original version would have a base of refried beans smeared on the bread, the milanesa on top of it (thinner cut, yours is a tad chunky), sliced avocado, sliced onion and pickled jalapeños. Mix some crema with a couple of chipotle chilies in adobo sauce, spread that on the top bread and violá! That's the kind of "torta de milanesa" that you'll be served in every decent Mexican cantina. A couple of cervezas will wash it down nicely. Provecho!
definitely want to try the mexico steak torta! i feel like it must have some amazing flavor! there all amazing in there own ways of course! id eat anyone any giving day haha
The Aussie steak sandwich looks solid. Beets aren't very popular in the US, so I'm not a huge fan of them myself, but I'd still give it a try. A Philly cheesesteak is another major steak sandwich in the US that you should look at as well. It's a controversial one though, the actual style in Philadelphia is a little bit different that what gets called a Philly everywhere else, which is more an "Italian-American" steak sandwich, but both are very delicious.
My best steak sandwich is med rare rump, sliced. A good sturdy bread roll, buttered, slathered with Dijon mustard, steak, sliced onion and cos lettuce. Yum!
I saved this video to my “Italian beef” playlist for future reference. Great job! Now, I’ve got to go find out more about this beautiful woman named Coco in Matty’s video. 👏🏻👍🏻
Andy next time your cutting up a steak primal cut one steak about a half inch thick. Grill it, slap it between heaverly buttered bread with a good bit of salt! That's a proper kiwi steak sandy! 😊
Hey Man - Tasty cheese - introduced by the marketing dudes in cheese companies (Bodalla, Bega, Coon etc) There was a a common trend in retail grocery where varieties of different foods were all color coded - all manufacturers seemed to adopt a standard color across cheeses eg Cheddar Cheese varieties - Mild (blue) , Tasty (Green) , Vintage (Black) . That's how Tasty Cheese came about - marketing all the way ..........
Yeah I’d go a Philly Cheesesteak for me. I liked the way Jersey Mike’s did their chipotle version. Add bacon to that, by no means traditional but geez it was delicious!
It’s rare to find a Chef that is excellent in a Commercial Kitchen, and equally as good teaching home cooks. Well done Chef!
Thanks!
"And I'm not buying one just to slice beef at home" a man of the people, Andy 😤
We should all start a go fund me for Andy's deli meat slicer 😂
Meanwhile: "I'm gonna use wagyu for roast cause I can"
you can buy a pretty good one for around $100 USD nowadays.
@@svandalbear Bahahahha
The fact that we get spanish subtitles and temperatures in Celsius with the Farenheit on the screen instead of the other way around is lovely. Thank you for being so cool. Not just Andy but the team as well. Ok, bye.
Edit: also, next time at the bakery I'm asking for “soft baguettes” instead of bolillos. Hehe.
Why does it matter if both temperatures are given? 😅😅
As a Mexican (-American) and from Chicago, I just wanted say that you did justice to both the torta and Italian beef. I can understand having to use substitute ingredients for Mexican dishes where you are from but even in Mexico, each region uses their own ingredients and the goal is to the capture the essence and maximize taste. Just discovered your channel through Uncle Roger and I’m glad I did!
The steak sandwich is always a winner, a good one is amazing, and even a dodgy pub can put out a decent one
Katelyn coming in and stealing half of each sandwich is awesome! We need more of that lol!
Yes! 😆
She told me to subscribe.I tried to subscribe again.😅
They should make it a running gag
"A quick tidy-up and then we'll eat" really resonated with me. I'm just a home cook but I enjoy my scran so much more when I know I don't have a messy kitchen to deal with later.
I love that Turkish bread has been popular in Australia for a long time after the focaccia wave of the 90s but there is no such bread in Turkey. Similar round versions of it are common, usually called tandır bread or gobit but I haven’t seen the typical long variety.
In Aotearoa NZ you get the bbq fundraiser outside the popular shops on the weekend... Nothing beats some good fried steak, sautéed onion, a runny egg, cheese, mayo and some tomato sauce inside some toast-sliced bread. Usually it sucks, but when you make it at home, amazing!
That aussie steak sanga looks the best. I could eat that forever.
Does anyone else want to eat mademoiselle craballeta with some butter????
Yes it does 😋 except leave off the beetroot & rocket on mine. Sorry Andy & Aussies/Kiwis - my American palette thinks beets are too earthy.
@@vnokesCO No worries. This Aussie agrees with you on the beetroot. I've never liked the stuff, & it can be hard to avoid here.
@@vnokesCO this Aussie also agrees with you on beetroot
@@theantipope4354 sadly regardless of the taste, beetroot has amazing health benefits for the heart/cardiovascular system, american die in 40-50s from widowmakers aka massive heartattack, you're one and done, and it's mostly from our shit food.
Wow, all three look amazing! I’m Mexican American AND From Chicago! Milanesa torta and Italian Beef are two of my favs and I lean Milanesa torta when done right!
A couple notes on the Italian beef (and you probably know this but for the benefit of your audience): It's never on a baguette, it's on a softer bread more like a sub roll. And it is often - not always - dipped entirely in the gravy for a moment before being wrapped. That's a matter of personal preference but I definitely prefer it that way. The hot/sweet peppers are also a matter of preference, as is adding some cheese. Cheers, Andy, big fan of your videos.
Sounds similar to a French dip, so if you don't like it too soggy, dip as you go.
Thank you lol my thoughts exactly.
@@vnokesCO literally in The Bear, the show that kind of made Italian Beef famous outside the Midwest US, they explain it as "You've heard of french dip? well that's italian dip"
3:31 can you eat this while driving?
Good explanation. The bread most places use is from a brand called Turano. They call it a “French roll.” I like mine dipped w hot giardiniera, which I would say is most traditional.
For easier torta building try a thinner cut and lard it's a little bit more traditional for refried beans any way that's a really great example of a torta de milanesa
My local pub does (did) a steak sandwich with an onion relish instead of the beetroot, and NO cheese. It was delicious 🥰🥰. Simple and delicious. Although it did have bacon on it too 🤤🤤
I reckon the base for comparison is the Lions Club Steak Sanga, at Bogabri they often use scotch fillet fresh white bread, onions BBQ sauce! happy days.
Wohoooo!!! Two of my most favourite steak sandwiches!!! American Steak Sandwich with a side of Au jus also similar to Philly Cheese Steak Sandwich with Au jus and Aussie Steak Sanga!!!! Heavenly!!! :P
It's so nice to watch this cooking station.
Hi Andy, Great video from today, Saturday, with a translation into Spanish. In Argentina we have 2 emblematic sandwiches that are part of the cultural gastronomic heritage of Argentina. And they are known worldwide. They are the "Choripan" and the "Sandwich de milanesa tucumano". It would be a great joy for me if you could reproduce them. Congratulations, peace, greetings to the whole team and may the successes continue.
Sandwich de milanesa tucumano? Deja de mentir, por favor. Sánguche de milanesa hay en todo el país. For those who don't speak spanish, this man is triying to appropiate a sandwich for his región, when it's something we all make in argentina, and its really simple: milanesa, bread, lettuce tomato , mayo and mustard.
Greetings
You've unknowingly made an awesome chicken fried steak sandwich. Good stuff man
There are similarities, in that it's breaded steak. The main difference is that Andy didn't use cube steak. I don't care for it, which is why I'll pass on chicken fried steak.
@@vnokesCOchicken fried steak also ends up with a clumpier flour-based batter like fried chicken, whereas a milanesa is breadcrumbs (and usually a thinner steak than he used) and so is more similar to schnitzel
Sorry Andy, but the reason your Aussie steak sanga wasn't rated higher was because it needs to come from a small town corner take-away shop with prices written on paper bags and a refusal to move on from putting sauce in the pie with a sauce bottle. Gotta be cheap beef, shredded iceberg, normal sauce, tinned beetroot, and wrapped in paper to steam a little before you get it home and enjoy.
The best beef sandwich is not fried but roasted med-rare, chilled, then thin-sliced and piled high, with horseradish dressing.
yum
Ah the memories 🇦🇺👍
That Milanesa Torta looks amazing. Add some Aguacate!!! haha. Typically Milanesa steak is a lot thinner in Mexico, since it is usually a street food item it needs to be cooked fast. I dont think ive ever had a Milanesa torta where they use a thick sirloin steak. It still looks amazing and I am sure it tasted so good! I agree, with you!
Nice. Suggest the Aussie Steak Sanga needs an egg, some bacon, thick cut toasted white bread. Pineapple and beetroot optional.
Tasty cheese is even more an NZL thing Andy. You need to reference your childhood home more often and accurately in these videos IMHO. Best wishes from AKL.
I mean theres different ideas about the steak sanga, however what I grew up eating from my local fish and chippy: Toasted bread, lettuce, tomato, grilled onions, egg, bacon, cheese, steak, tomato sauce. Not criticising Andy's one but I've never seen most of those ingredients on a steak sanga.
Que gran video!
Saludos desde México!
Que rica torta de milanesa te quedo!!!
Hope you come out to Chicago to try true italian beef. Slices are usually window pane thin and french rolls are used instead of a baguette. I have like 100 more things to say about it as a Chicagoan, but it's best to just try it when you're in Chicago. Most recipes can't replicate the restaurant flavors. Would recommend Portillo's, Johnnie's Beef and Al's Beef as the typical top italian beef places.
Wow. I want to try them all. The Italian Beef seemed difficult to make at home until I watched this! 🎉
Andy I fucking love you you’re the best TH-cam chef and one of the best overall content creators I’ve seen in 20 years. I’m glazed like a krispy kreame.
As a native Chicagoland resident, that Italian beef looked on point. And the torta looked so good that I’m not upset about coming in second to that. (I love a good torta anyway 😋)
My fav sandwich uses leftover slow cooked lamb. Re-fried till a bit crispy, on a turkish roll with sour cream, garlic dip, pickles and lettuce ;)
I have done this in a soft baguette, substituting the soured cream and garlic dip with an aioli, and a subtle mint sauce in there. Exceptional!
Whoa. That torta was over the top. Sensational video!
All 3 look amazing my mouths watering mmmm
Soy mexicano y me parece que hiciste muy buen trabajo con la torta de milanesa. Es muy similar a a la que comemos en México.
I got my first italian beef sandwich in Chicago last year, they guy making it asked if I wanted it dipped and the dumb look I gave him was enough for him to say "I'll give you a half dip"
I’m from Chicago and I only do half a dip. I don’t know why some like it full soaked (wet). But anything is better than dry.
Some places offer to just add more juice on the beef - with a paddle, pour some more. If slowly seeps in the bread rather than having the bread wet on the outside
Looks really good. The steak milanese torta: the cheese is supposed to burn while it's on the pan so you get crispy and smoky flavors. I don't know how easy that is with gouda and provolone, but you can definitely do it with Oaxaca
Im from Mexico and I can tell that your torta looked great !!!!! Would’ve love to eat that !!!!
As always an unreal cooking vid. Thanks for the content Andy!
I never comment.
I love your videos bc you always take the time to research and do the recipes justice.
I have been an Italian Beef fan for 25 years. And BRAVO for buying your Giradinare. It is a highly specialized product that DEPENDS on a handful of specialists in Chicagoland.
Everything was perfect until you chose a French baguette. A proper Italian beef is on 'American Italian bread' which is kinda spongey and soft on the outside.
Some people will put sweet grilled bell peppers and the real pros get 50% beef 50% Polish sausage with extra girdinare
Keep up the fantastic food
Super licious as always, greetings from Sweden! 😋
Andy! Yes Chef! Legend! They all looked amazinglingly delicious! Love Katelyn's perfect timing to do a cameo role and just appear when there was half a steak sandwich ready. I hope Mitch, Dazz and Caleb also got some. Peace and ❤ to all of you legends! 😘
The last one just looks tasty even on video!!! Just … wow 🤩 🤤!!
Your a legend Andy!! Thanks again for paying for d delivery of your cookbook, I love it 🙌🏻
When we make millanesa at home we use thinner cuts of steak. That might help with the sandwich construction part. They all looked great chef
9:46 season our what, again? 🤣
An unfortunate time to drop an R 😆
La carne esta cruda!!! Tenés que venir a probar los sanguchitos de bondiola de Argentina, o un chori !! Greetings from Córdoba Argentina!!
I love the matty shoutout you and matty are the only 2 chefs on TH-cam I keep in rotation at the moment love your work once again ❤ I will be trying these for the kids in no time
Love your videos. You seem like you genuinely enjoy making this content and have such a good vibe! Now I want a steak sandwich
Wow great, I'm waiting for your other videos
Always enjoy the relaxing vibes of these videos.
Those steak sandwich look amazing I would love that Italian beef roll was my favourite 😍
Cicciolinas in St Kilda has/had an almost identical steak sandwich. Love your work.
With you on the Turkish Bread, Andy. It's the perfect texture for a sanga, and doesn't distract from the filling.
lemon squeezing face got to love Andy!
Classic Aussie Steak Sanga, looks magnificent. I like to put a little hot sauce on mine, not traditional but I love spice.
I'd love to try them all!
Straight to the point
That milanesa torta doesn't look half bad. A quicker, closer-to-the-original version would have a base of refried beans smeared on the bread, the milanesa on top of it (thinner cut, yours is a tad chunky), sliced avocado, sliced onion and pickled jalapeños. Mix some crema with a couple of chipotle chilies in adobo sauce, spread that on the top bread and violá! That's the kind of "torta de milanesa" that you'll be served in every decent Mexican cantina. A couple of cervezas will wash it down nicely. Provecho!
Need a Matty and Andy Collab! Two GOATS ❤
This guys a legend ay professional chefs like gordan Ramsey watch these when there bored and cook what they want and don’t have to follow a cook book
definitely want to try the mexico steak torta! i feel like it must have some amazing flavor! there all amazing in there own ways of course! id eat anyone any giving day haha
I love your short videos. Everything you make looks so amazing. Thanks, Connecting From- NewJersey. ❤❤
I reckon your all right a good on ya mate
The Aussie steak sandwich looks solid. Beets aren't very popular in the US, so I'm not a huge fan of them myself, but I'd still give it a try. A Philly cheesesteak is another major steak sandwich in the US that you should look at as well. It's a controversial one though, the actual style in Philadelphia is a little bit different that what gets called a Philly everywhere else, which is more an "Italian-American" steak sandwich, but both are very delicious.
Andy: There's no rules in cooking, do what you like.
The Spanish after you make a Paella: Want to bet. :/
That’s why Paella sucks, in my opinion
Italians also giving him a subtle side eye.
Well, as subtle as Italians can be, anyway lol
Yo that torta looks bomb af, I love a good milanesa torta, love from SGV
San Gabriel Valley? Nice, greetings from La Puente native!
I'm so makin' all of these for my brood 😅
That looks so good! 😋 Wish you'd make some chitterlings! 😊🙏 Nice toum! 👍
This video is poetry 😋👌🏻
These look sooooo good.
My best steak sandwich is med rare rump, sliced. A good sturdy bread roll, buttered, slathered with Dijon mustard, steak, sliced onion and cos lettuce. Yum!
Yo Andy. Love your videos. Got a dish from Western New York you’ll love. Italian Greens. Happy to send you a recipe if you want.
Andy, most milanesa tortas pound the meat to flatten it a little for easier eating in a sandwich. But great job!!!
dude straight up put TWO steaks on one sandwhich lol; even my American ass is jaw dropped lol
I saved this video to my “Italian beef” playlist for future reference. Great job! Now, I’ve got to go find out more about this beautiful woman named Coco in Matty’s video. 👏🏻👍🏻
The Chicago beef one looked the best, and was the most straight forward to make. The other two look really good, but man... all those steps.
Repeat, best new chef on youtube
His food is legit
Awesome
Awesome review, you two are great together
That Aussie Steak Sanga is making me homesick. Looks a proper legit sanga
Awesome recipe Andy and I’m with you with regards to the soggy sandwich, only ducks should be eating wet bread 🤣
That ribeye looked amazing.. id have taken the caps off for me. Made some pinwheels n ate alone lol
Most locals in California use skirt steak for tortas It's much thinner but they also like to cook the meat to a well done.
Cousin Richie would be happy with that Chicago Beef Andy
I was wondering if any other fans of The Beef would be commenting. lol
Watching this while being hungry is torment!! Damn they look delicious!
Chicago Italian beef is for sure date food in Chicago. That’s how you know she’s a keeper. 😉
Always love me a good steak sammich!
I think I need to buy your cookbook ❤💜💙🦋🙏🏻
❤ приятного аппетита вам
Where do you get your beef? Are the cows right outside your kitchen? Cuz it always looks so high quality! Making me hungry!
It's cause he's bougie and always uses wagyu beef lol.
Definitely delicious X 3.
Andy next time your cutting up a steak primal cut one steak about a half inch thick. Grill it, slap it between heaverly buttered bread with a good bit of salt! That's a proper kiwi steak sandy! 😊
Great video! So hungry now …
Thanks for sharing great recipe and love your video
Hey Man - Tasty cheese - introduced by the marketing dudes in cheese companies (Bodalla, Bega, Coon etc) There was a a common trend in retail grocery where varieties of different foods were all color coded - all manufacturers seemed to adopt a standard color across cheeses eg Cheddar Cheese varieties - Mild (blue) , Tasty (Green) , Vintage (Black) . That's how Tasty Cheese came about - marketing all the way ..........
Loving your videos Andy.
Quick question though, Where do you get shirts from. I love them
Aussie steak sandwich for me but instead of the tasty cheese and mayo, add on shaved parmesan and balsamic glaze 😋
Oh Lord I'm glad to be subscribed to you 🤤
Yeah I’d go a Philly Cheesesteak for me. I liked the way Jersey Mike’s did their chipotle version. Add bacon to that, by no means traditional but geez it was delicious!
Can you do a recipe for Austrian boiled beef. Tried it when we visited Vienna and it was delicious.
Dammit I love your long form vids
The best steak sandwich is the one where you replace the steak by bolognese, and the bread by pasta