As someone who grew up in Kansas City, I can promise that it's a sandwich worth traveling for. Also, my friend's father makes and supplies the onion rings to Joes.
Kansas Citian here! Thanks for showcasing a KC staple! You kind of broke my heart when you said you didn't really want to travel here.... =-( We'd love to have you! Come have a Z-Man fresh!
Oh and my great grandfather,my Zadee, came from Russia and opened a bakery in Mpls. 1919. I love your bread recipes and I've rediscovered my roots (DNA).
As an Austrian it always feels weird that so many people call us part of Eastern Europe. I think in Austria people mostly say central or Western Europe (mostly based on history though). Btw.. I know the Kaisersemmel more as crispy
@@heulboje21 Where I come from, it's just the normal. But I'm currently living in a part of Austria where the norm is a "Langsemmel" which is basically a lazy version of the only real Kaisersemmel.
I've done the shipping Joes thing, and while it's crazy good, it just doesn't do true Joes justice. Ya gotta go to KC and try it in person. It'll honestly blow you away
Mike, I totally agree with you about the Paul Rudd interview with Sean. The Last Dab scene was mental! Sean is an impressive interviewer--there have been a lot of times when I look at the feed and say "who is this person" and am disinclined to watch, but every time something wonderful happens. About the pink salt, had you removed the brisket and then mixed the salt into the brine, you would have probably gotten a more even "smoke ring". I LOVE the history lessons. Keep learning!
Awesome info on making this sandwich!! As a real history buff, I appreciate the background on the Kaiser roll and brisket! I had no idea about the Eastern Europe Jewish - Brisket connection!! Knowledge is fantastic! Got to try that sandwich, hopefully on a trip to KC sometime! Thanks
Austria being eastern europe puzzled me a little, thought that was around Poland, but maybe I'm just eckocentric;o) Since you mentioned Brisket and Shakshuka (my fav. breakfast, in another video), how about Malawach/Jachnoon? It's jemenite, puffpastry-like bread, one fried, one cooked, with cheese, eggs, grated tomatoes and shug, a sort of coriander salsa. It's more like pizza, but one could call it a sandwich;o) Used to eat it a lot, while staying in Tel Aviv. It's delicious, real Munchie-food. And I know you can get some frozen in the U.S., but I'd like to learn making it from scratch. Thx, keep it up!
austria was eastern europe back then, but now is considered central europe Also fun fact: the kaiserroll is called semmel or sometimes kaisersemmel (same meaning) in vienna
I love the history lessons in these videos. As an Australian, it's really cool when you mention something that I've seen in our own culinary-melting pot, and it's super cool to see both the similarities and differences with how migrant food evolved in both Australia and the 'States!
I saw your first few videos. Saw you on Vimeo. Saw brothers green and even the mtv shows. Been following you since the start but Never commented. Your videos were like comfort food. I just want to say, from where you started to where you are now, I’m super proud of you. Keep up the amazing work.
I do wish the BBQ sauce had been made from scratch as well, but otherwise a totally solid episode. Very much looking forward to one on Bahn Mi at some point.
After leaving Kansas City in 2012, I've bought a gallon of their sauce each year to use with the BBQ I make at home. I've tried to replicate it, but in the end... it's just good.
Love this series!! LOVE the history lessons too!! You do a great job, I appreciate all of your effort you put into your videos, Mike!! Keep up the great work!! You're destined to do AMAZING THINGS!! ❤
I love living in Austria. We have such a rich culinar history and all this other countries that have their own completely different culinary background are just around the corner.
Wow Mike you did another awesome video on make a great tasting BBQ sandwich.....Joe's Kansas City BBQ formerly Oklahoma Joe's has always had some very good BBQ. Thanks again for breaking down the ingredients on how to make this tasty sandwich. People from KC and visitors come to Joe's all the time .......there is always a waiting line outside the doors.
I live in Cincinnati and on the site of the home of Charles Fleischmann, founder of the Fleischmann Yeast Company, the park was given to the city of Cincinnati in 1925 by his heirs and expanded in 1976. I've been there a few times.
the Christmas Leftovers sandwich, Traditional in my family. You can add anything, but the heart of the sandwich is Roast turkey on Swedish rye spread with fresh cranberry sauce. Everyone made their own from the smorgasbord. My Mom baked the bread fresh. There was smoked fish, kippered herring, (actually there were usually four or five different kinds of fish) six to eight kinds of cheese, lettuce and tomato, five different kinds of pickle, (the mustard pickles were the best.) a couple of good stone ground mustards... there was a load of things on the table and anything was fair game for the sandwich or you could eat it separately. We had the same thing after thanks giving too.
Arby's did this with the Smokehouse Brisket sandwich, nowhere NEAR as expensive, VERY good sandwich! I ordered it all the time when I was an Over The Road trucker.
I personally loved the information your provided. I love a good history lesson especially when it comes to foods. So keep that coming. I love kaiser rolls and never attempted them. I think I might have to. My kids grew up on kaiser rolls well... and wonder bread. Lol. Thanks for another great video and the pdf on breads. I’m going to go get it now!!🏃♀️
By far my favorite sandwich as well!! I spent 14 years living 10 minutes from Joes. I've been in Indianapolis for 7 years and I still CRAVE this sandwich regularly (as does my family). Although the mail order version looks pretty weak. Joes smokes their BBQ on pure oak, so the hickory from the liquid smoke a slightly different. That said, I like using hickory myself.
Hey Mike, after watching your Kombucha and Sourdough video I started making both at home on a regular base! If you could make a video about Kefir that would be absolutely wonderful. I could not find any good channels covering the subject and I think it would make a great video.
The kaiser roll or in german "Kaiser Brötchen" looks so different to what I´m used to. The ones I ate in Germany and Austria were more airy inside and crispy on the outside. The american version looks great too though! Although I got a little bit bored of all the soft white breads when I was in America.
My happy place is when I am cooking so this show is my jam! Cooking from scratch is time consuming but so fulfilling in the end. Thank you for being you!
there's a local American style diner here that does a Ron Burgundy burger. Full breadednfried southern chicken fillet on top of 1/4 lb beef burger with melted cheese n bbq sauce. topped with 3 deep fried onion rings. thought a little coincidental as Rudd is in Anchorman
There is actually another technique for folding the Kaiser roll shape, which I know as the traditional.. You start with a flatted out sphere and create the sections by folding it dough multiple times.
Thanks for dong this, I'm with you. I wanna try this. I do have a question, why do cooks avoid liquid smoke? This is the first recipe on TH-cam I have seen use it. I personally love it. Couple drops adds a lot to a lot of recipes. I used it the first time for a babaganoush recipe as I live in Wisconsin and didn't wanna grill eggplant in winter. I found its an ok sub for grilling.
On my last trip to KC a few years back I made it a mission to enjoy as much BBQ as I reasonably could. Had the Z-man at Joe's (the gas station location) and it was pretty damn good. One of the keys to getting the flavor though is missing here. In order to achieve the brisket the way it's done there, not only is natural smoke essential, so are using the right ratio of woods to permeate the meat. Sure, you can make an excellent brisket using the methods here, but it's not the same.
I've made the four hour drive from St. Louis to KC and spent three days eating basically everything on the Joe's Kansas City menu after my first bite quickly showed me why it was Anthony Bourdain's favorite joint. The Z-Man is effortlessly the best barbecue sandwich I've had, but I personally am more a pulled pork guy.
I highly recommend a sandwich known as Kumru sandwich. It’s originated from Izmir, Turkey and it’s basically sourdough done using chickpea flour starter. It was by far THE best sandwich I’ve ever had.
If the sandwich series is still ongoing, can you feature Doubles. It is a Trinbagonian staple. Made with 'Bara' you might call it flatbread but the texture is way different.
Awesome video bro. Here in south Jersey we get a delicious Italian treat called a panzarotti. I think it would be a perfect fit for one of your videos.
I also live near Joe's, 1 minute car drive from 42nd and Mission up to the corner. Joe's is good and that sandwich is super popular. For me, it's okay but this is only because they have changed the sandwich over the years slightly ( less meat ) so I stopped buying it. 7 - 8 years ago I think you got maybe about a 1/3 more meat. Which, sadly a lot of BBQ places here in KC have done over years. But I won't get into that here. Also, try and french fry seasoning .. it will blow your mind. Also, if you're into extremely good BBQ sauce, get Slaps BBQ sauce, no seriously, get their sauce and then get mamaws bbq sauce from Hawg Jaw Que & Brew.
I have now seen multiple vids where the kaiser roll is seen as some fancy bread and as an Austrian this is really funny to me because here it is literally the most basic and often the cheapest bread you can get. Using it for a sandwich instantly turns it into a basic or rustic one. The two classic Austrian sandwiches that need a kaiser roll are the "Schnitzelsemmel" (Semmel is our common term for the kaiser roll), a roll with a Schnitzel in it and salad and condiments to taste and the "Leberkassemmel", filled with Leberkas (i guess imagine meatloaf but it's a sausage) and condiments to taste. (Maybe worth an episode at some point in time...). Both are considered very working class, the opposite of fancy. Other than that, the kaiser roll is used mostly for breakfast with butter, jam and/or honey or as the perfect acompliment for a pair of frankfurter sausages with mustard and horseradish, again a very working class dish (tasty as fuck nonetherless)
It is truly the best sandwich ever and I feel a bit spoiled for living here but everyone overlooks the portobello mushroom Z-man that replaces the meat with a HUGE portobello mushroom
I bet the pink salt infused more because he did it sous vide instead of smoking/slow cooking on the grill which would dry it out more instead of retaining all of the liquid
kaiser rolls are austrian.. we have the same thing in germany naturally.. just that ours aren't a spongy soft thing but crispy on the outside, soft on the inside.. kaiser means emperor in german and comes from the roman word caesar.. EDIT: okay you mentioned most of that.. i wrote this comment before i was really into the video..
Loved this video and the effort you put into your dupe. I never heard of this sandwich, sure looks good - worth a try. Super thumbs up for critiquing your own effort. I'm sure you'll hit it out the park the next time.
i cant imagine the sandwich by mail is anywhere near as a fresh one IN HOUSE. Please travel to KC and enjoy Joe's KC Z-Man freshly assembled by the Wizards at JKC. While you're here, visit some of our other GREAT BBQ places, definitely try the Brisket Burnt Ends.
At the pizzeria I go to (Rico's Pizzeria in Walpole, MA), they have a sandwich called the BJ wrap. It is chicken fingers, bacon, french fries, mozzarella, and Rebel sauce (a honey mustard based sauce) in a wrap. It is named for kid that played for the high school team and ordered the Rebel wrap (all that, minus fries) with fries and put the fries into it. So the owners decided to start making it with the fries inside and named it for him. They offer it with bbq or buffalo sauce instead of Rebel sauce (the few times I got it, I got bbq, as I don't like honey mustard)
I will never see bread making the same after baking professionally for a couple of years. I'm constantly like no, really, holy shit, and like yeah that's it. I always think I know how it goes but I'm always humbled in the end. But I think I will always keep my masters recipes at heart
My house would go nuts for the Joe and the Juice (Danish cafe) tunacado! Tuna Mousse, pesto, and a Danish bread that they're very secretive of....if I could learn to make that my wife would lose her mind. I'd be her hero...you'd be her hero! Let's be the heroes this city deserves!
I really appreciate that you are still using a fairly affordable Sous Vide machine, and nothing something like the one from ChefSteps that is to fancy for it's own good.
as someone who is from europe i think kaiserole is probably as same popular as in the US like in every shop u can find kaiseroles and those are absolutly sold out everytime never seen any kaiserole left on racks as shop is just about to close nothings better than going to shop early just to pick up kaiseroles that were just taken from the oven
I havent seen all of your other episodes, just like 10 or so other videos. However, if you have not done an episode for the Banh Mi sandwich, would highly reccomend.
Great video. You are a savant in the kitchen! The elephant in the room though....the most critical ingredient to the Z-man is the BBQ brisket, cooked low and slow using oak fueled fire over an open pit. Not sure if rubbing it with liquid smoke, and cooking using sous-vide method, creates the same effect. Great job though, looks delicious.
As someone who grew up in Kansas City, I can promise that it's a sandwich worth traveling for. Also, my friend's father makes and supplies the onion rings to Joes.
2:04 you need to melt that cheese.
is it michelin star worthy
stop lying.
As someone who lives 2 hours away in Columbia, MO and drives 2 hours for that sandwich alone - I know what you mean!
Moving to KC on Saturday and I can’t wait to hit up Joes’s and get a Z Man.
i loved the history lesson, do more of that!
always for the sandwich series!
That’s good to know. Thanks for the knowledge.
Lot of false or half-truth information in it, but yeah.
TheOmninovoi
I’m born in Hungary and live in Austria for over 30 years.
@@AttilaTheHun333333 That's not evidence
This sandwich series is my favorite! So fun to watch all the passion and work to make these things from scratch.
The Z-man is about the only thing I get when, I go to Joe's. It's absolutely amazing. Being a KC native I have it muntiple times a year.
Kansas Citian here! Thanks for showcasing a KC staple! You kind of broke my heart when you said you didn't really want to travel here.... =-( We'd love to have you! Come have a Z-Man fresh!
Oh and my great grandfather,my Zadee, came from Russia and opened a bakery in Mpls. 1919. I love your bread recipes and I've rediscovered my roots (DNA).
As an Austrian it always feels weird that so many people call us part of Eastern Europe. I think in Austria people mostly say central or Western Europe (mostly based on history though). Btw.. I know the Kaisersemmel more as crispy
we don't even call them "Kaisersemmel". In South-West germany they are just the "normals"
I don't think of it as eastern Europe either, though I'm from Texas. I did get to visit two years ago and had a great time. I can't wait to go back.
It’s just plain wrong to say Eastern Europe. Central Europe wouldn’t be wrong though.
@@heulboje21 Where I come from, it's just the normal. But I'm currently living in a part of Austria where the norm is a "Langsemmel" which is basically a lazy version of the only real Kaisersemmel.
I'm so happy to be in Austria to buy the semmel without having to bake the bread
I've done the shipping Joes thing, and while it's crazy good, it just doesn't do true Joes justice. Ya gotta go to KC and try it in person. It'll honestly blow you away
Mike, I totally agree with you about the Paul Rudd interview with Sean. The Last Dab scene was mental! Sean is an impressive interviewer--there have been a lot of times when I look at the feed and say "who is this person" and am disinclined to watch, but every time something wonderful happens. About the pink salt, had you removed the brisket and then mixed the salt into the brine, you would have probably gotten a more even "smoke ring". I LOVE the history lessons. Keep learning!
Please do more budget related/low ingredient videos! And more sandwich series! Love the channel, inspired me to cook more!
Awesome info on making this sandwich!! As a real history buff, I appreciate the background on the Kaiser roll and brisket! I had no idea about the Eastern Europe Jewish - Brisket connection!! Knowledge is fantastic! Got to try that sandwich, hopefully on a trip to KC sometime! Thanks
Austria being eastern europe puzzled me a little, thought that was around Poland, but maybe I'm just eckocentric;o)
Since you mentioned Brisket and Shakshuka (my fav. breakfast, in another video), how about Malawach/Jachnoon? It's jemenite, puffpastry-like bread, one fried, one cooked, with cheese, eggs, grated tomatoes and shug, a sort of coriander salsa. It's more like pizza, but one could call it a sandwich;o)
Used to eat it a lot, while staying in Tel Aviv. It's delicious, real Munchie-food. And I know you can get some frozen in the U.S., but I'd like to learn making it from scratch.
Thx, keep it up!
austria was eastern europe back then, but now is considered central europe
Also fun fact: the kaiserroll is called semmel or sometimes kaisersemmel (same meaning) in vienna
Also fun fact: Keiser comes from Julius Caesar (pronounced with a hard C). Same with the "Tsar's" of Russia.
Not only in Vienna, but also in whole Austria :-)
I love the history lessons in these videos. As an Australian, it's really cool when you mention something that I've seen in our own culinary-melting pot, and it's super cool to see both the similarities and differences with how migrant food evolved in both Australia and the 'States!
I saw your first few videos. Saw you on Vimeo. Saw brothers green and even the mtv shows. Been following you since the start but Never commented. Your videos were like comfort food. I just want to say, from where you started to where you are now, I’m super proud of you. Keep up the amazing work.
I do wish the BBQ sauce had been made from scratch as well, but otherwise a totally solid episode. Very much looking forward to one on Bahn Mi at some point.
After leaving Kansas City in 2012, I've bought a gallon of their sauce each year to use with the BBQ I make at home. I've tried to replicate it, but in the end... it's just good.
Love this series!! LOVE the history lessons too!! You do a great job, I appreciate all of your effort you put into your videos, Mike!! Keep up the great work!! You're destined to do AMAZING THINGS!! ❤
I love living in Austria. We have such a rich culinar history and all this other countries that have their own completely different culinary background are just around the corner.
I sure love going over the border for some wienerschnitzel :D
Wow Mike you did another awesome video on make a great tasting BBQ sandwich.....Joe's Kansas City BBQ formerly Oklahoma Joe's has always had some very good BBQ. Thanks again for breaking down the ingredients on how to make this tasty sandwich. People from KC and visitors come to Joe's all the time .......there is always a waiting line outside the doors.
I live in Cincinnati and on the site of the home of Charles Fleischmann, founder of the Fleischmann Yeast Company, the park was given to the city of Cincinnati in 1925 by his heirs and expanded in 1976. I've been there a few times.
the Christmas Leftovers sandwich, Traditional in my family. You can add anything, but the heart of the sandwich is Roast turkey on Swedish rye spread with fresh cranberry sauce. Everyone made their own from the smorgasbord. My Mom baked the bread fresh. There was smoked fish, kippered herring, (actually there were usually four or five different kinds of fish) six to eight kinds of cheese, lettuce and tomato, five different kinds of pickle, (the mustard pickles were the best.) a couple of good stone ground mustards... there was a load of things on the table and anything was fair game for the sandwich or you could eat it separately. We had the same thing after thanks giving too.
Arby's did this with the Smokehouse Brisket sandwich, nowhere NEAR as expensive, VERY good sandwich! I ordered it all the time when I was an Over The Road trucker.
Has to be difficult to find good food that's easy to access without taking too long with that job.
I love the history lessons of these videos, it's nice to get a popular food break-down to simple "Hey, I can do this, too" method.
Is there anything in the recipe of the Kaiser roll that makes it different from a regular sandwich roll, or is it all the forming of the rolls?
I personally loved the information your provided. I love a good history lesson especially when it comes to foods. So keep that coming. I love kaiser rolls and never attempted them. I think I might have to. My kids grew up on kaiser rolls well... and wonder bread. Lol. Thanks for another great video and the pdf on breads. I’m going to go get it now!!🏃♀️
mate i really enjoy your storytelling way of talk. thanks 4 everything, greetins from Argentina. have a nice one.
Joe’s is the absolute best, totally worth traveling to KC for. Thankfully I only live about 2.5 hours away from there
I thought I was sick of Paul Rudd but now I’m a fan again after this video. Who would’ve thought? Not me.🤣🤣
By far my favorite sandwich as well!! I spent 14 years living 10 minutes from Joes. I've been in Indianapolis for 7 years and I still CRAVE this sandwich regularly (as does my family). Although the mail order version looks pretty weak.
Joes smokes their BBQ on pure oak, so the hickory from the liquid smoke a slightly different. That said, I like using hickory myself.
Hey Mike, after watching your Kombucha and Sourdough video I started making both at home on a regular base! If you could make a video about Kefir that would be absolutely wonderful. I could not find any good channels covering the subject and I think it would make a great video.
Yes! I was thinking the same thing.
I saw that GT's sells water Kefir but a video about how to make milk Kefir would be great!
Please make this video!!!!!
dude its so cool, that you gave out your bread baking handbook for free. I love your content.
I'm totally making this over the weekend when we are snowed in.
Damn good exposition on the history of the sandwich.
Thanks for the AWESOME PDF of the great bread recipes. Fun episode.
I'm from KC and I still call it Oklahoma joes. Nice to see KC getting the BBQ love!
Me too, nothing like gettin' some OK Joe's and going to Rosedale Park
I love the history addition looks great! God bless you and your family!
the research bit of this video was great. thanks for the high quality content always.
The kaiser roll or in german "Kaiser Brötchen" looks so different to what I´m used to. The ones I ate in Germany and Austria were more airy inside and crispy on the outside. The american version looks great too though! Although I got a little bit bored of all the soft white breads when I was in America.
Z-man straight out the kitchen is like non other! Simply amazing!
My happy place is when I am cooking so this show is my jam! Cooking from scratch is time consuming but so fulfilling in the end. Thank you for being you!
there's a local American style diner here that does a Ron Burgundy burger. Full breadednfried southern chicken fillet on top of 1/4 lb beef burger with melted cheese n bbq sauce. topped with 3 deep fried onion rings. thought a little coincidental as Rudd is in Anchorman
I loved the history part, keep it up! Great show overall and your presentation is amazing. I love that you critique your own work.
There is actually another technique for folding the Kaiser roll shape, which I know as the traditional.. You start with a flatted out sphere and create the sections by folding it dough multiple times.
since when is Austria eastern European?
it isnt.
upload.wikimedia.org/wikipedia/commons/f/f5/Europe_1812_map_en.png thats austria in the 1800s. so... it was eastern europe back then
The hungarian Part maybe, but Vienna, where the bread came from wasnt and isnt
It's east of me in Western Switzerland. RED (Lauging Out Loud in French)
Exactly my thought, as an Austrian. ^^ I didn't actually know these rolls (or Semmel, as they are called here) were so popular in the US. Cool to see.
Bonus pdf bread book! This guy!!! Love your work mate
Z man has been one of my go to sandwiches for years. KC native represent
Thank you so much for providing this amazing bread guide to your community ❤❤❤
I can't wait to make them ALL!
Guys! I’m from NY and I have lived in KC for almost 8 years! Let me tell you it is an incredible Sandwich!!
Thanks for dong this, I'm with you. I wanna try this. I do have a question, why do cooks avoid liquid smoke? This is the first recipe on TH-cam I have seen use it. I personally love it. Couple drops adds a lot to a lot of recipes. I used it the first time for a babaganoush recipe as I live in Wisconsin and didn't wanna grill eggplant in winter. I found its an ok sub for grilling.
On my last trip to KC a few years back I made it a mission to enjoy as much BBQ as I reasonably could. Had the Z-man at Joe's (the gas station location) and it was pretty damn good. One of the keys to getting the flavor though is missing here. In order to achieve the brisket the way it's done there, not only is natural smoke essential, so are using the right ratio of woods to permeate the meat.
Sure, you can make an excellent brisket using the methods here, but it's not the same.
Great job putting this video together. Editing was awesome.
I've made the four hour drive from St. Louis to KC and spent three days eating basically everything on the Joe's Kansas City menu after my first bite quickly showed me why it was Anthony Bourdain's favorite joint. The Z-Man is effortlessly the best barbecue sandwich I've had, but I personally am more a pulled pork guy.
I highly recommend a sandwich known as Kumru sandwich. It’s originated from Izmir, Turkey and it’s basically sourdough done using chickpea flour starter. It was by far THE best sandwich I’ve ever had.
If the sandwich series is still ongoing, can you feature Doubles. It is a Trinbagonian staple. Made with 'Bara' you might call it flatbread but the texture is way different.
This is one of the best channels on TH-cam by far
Awesome video bro. Here in south Jersey we get a delicious Italian treat called a panzarotti. I think it would be a perfect fit for one of your videos.
Oklahoma Joe's located in a gas station that is located by a liquor store is another reason that you eat local instead of eating at chain restaurants.
Big John northwood represent
That’s their original location they have a second one in a strip mall over in Overland Park area. The Gas station is the real experience for sure.
worst gas pumps in the neighborhood, so so slow. best to drive to the newly redone quiktrip on old westport
where's the liquor store btw??
@@sallybanner it's been while since I've been there, a long time ago there was liquor store on , I beleive, the north side. It be could gone now.
How about using the press closer to the end of the proving? I'd expect the "pattern" will hold up better...?
I also live near Joe's, 1 minute car drive from 42nd and Mission up to the corner. Joe's is good and that sandwich is super popular. For me, it's okay but this is only because they have changed the sandwich over the years slightly ( less meat ) so I stopped buying it. 7 - 8 years ago I think you got maybe about a 1/3 more meat. Which, sadly a lot of BBQ places here in KC have done over years. But I won't get into that here. Also, try and french fry seasoning .. it will blow your mind. Also, if you're into extremely good BBQ sauce, get Slaps BBQ sauce, no seriously, get their sauce and then get mamaws bbq sauce from Hawg Jaw Que & Brew.
I think the title, “Kaiser,” is the Germanized version of the title/name, “Caesar.” Love the channel and learn so much! Keep up the good work.
Wow :) @Pro home cooks you inspire me to cook . I made eggplant with rice and your tips help me a lot . I love this serie
I have now seen multiple vids where the kaiser roll is seen as some fancy bread and as an Austrian this is really funny to me because here it is literally the most basic and often the cheapest bread you can get. Using it for a sandwich instantly turns it into a basic or rustic one. The two classic Austrian sandwiches that need a kaiser roll are the "Schnitzelsemmel" (Semmel is our common term for the kaiser roll), a roll with a Schnitzel in it and salad and condiments to taste and the "Leberkassemmel", filled with Leberkas (i guess imagine meatloaf but it's a sausage) and condiments to taste. (Maybe worth an episode at some point in time...). Both are considered very working class, the opposite of fancy. Other than that, the kaiser roll is used mostly for breakfast with butter, jam and/or honey or as the perfect acompliment for a pair of frankfurter sausages with mustard and horseradish, again a very working class dish (tasty as fuck nonetherless)
It is truly the best sandwich ever and I feel a bit spoiled for living here but everyone overlooks the portobello mushroom Z-man that replaces the meat with a HUGE portobello mushroom
He spends two days making that GODSEND of a sandwich from absolute scratch. Her reaction: “hm. it’s good” 🤷🏻♀️
All KC Pro Home Cooks fans thank you,.
I bet the pink salt infused more because he did it sous vide instead of smoking/slow cooking on the grill which would dry it out more instead of retaining all of the liquid
kaiser rolls are austrian.. we have the same thing in germany naturally.. just that ours aren't a spongy soft thing but crispy on the outside, soft on the inside..
kaiser means emperor in german and comes from the roman word caesar..
EDIT: okay you mentioned most of that.. i wrote this comment before i was really into the video..
Kansas City native here. I can attest that its a perfect sandwich. Throw some of joes spicy hot sauce on it for even more flavor!
Me myself I'd rather have a z man, but with gates extra hot. I'm not from Kansas City at all though. Lol I'm kidding. Go chiefs!
You should do the Cuban sandwich on the next episode. They're all over the place here in Florida
Binging with babish did one for the movie chef I gave it to a cuban friend of mine and he said it was the closest hes had in the midwest
@@bassdropheadshot Joshua weisman also did a Cubano from chef
I had no idea Kaiser rolls were so popular in America. In Austria we call them semmel
Loved this video and the effort you put into your dupe. I never heard of this sandwich, sure looks good - worth a try. Super thumbs up for critiquing your own effort. I'm sure you'll hit it out the park the next time.
I always get so excited seeing cooks in other countries using Maldon sea salt. That’s my hometown!
This was so good. Loved watching you make all the components and then tasting them for us.
Love this series man! You should try the Francesinha sandwich from Portugal. It's a different type of sandwinch that i'm sure you'll love it
i cant imagine the sandwich by mail is anywhere near as a fresh one IN HOUSE. Please travel to KC and enjoy Joe's KC Z-Man freshly assembled by the Wizards at JKC. While you're here, visit some of our other GREAT BBQ places, definitely try the Brisket Burnt Ends.
At the pizzeria I go to (Rico's Pizzeria in Walpole, MA), they have a sandwich called the BJ wrap. It is chicken fingers, bacon, french fries, mozzarella, and Rebel sauce (a honey mustard based sauce) in a wrap. It is named for kid that played for the high school team and ordered the Rebel wrap (all that, minus fries) with fries and put the fries into it. So the owners decided to start making it with the fries inside and named it for him. They offer it with bbq or buffalo sauce instead of Rebel sauce (the few times I got it, I got bbq, as I don't like honey mustard)
I will never see bread making the same after baking professionally for a couple of years. I'm constantly like no, really, holy shit, and like yeah that's it. I always think I know how it goes but I'm always humbled in the end. But I think I will always keep my masters recipes at heart
Still think you should make Danish "smørrebrød". That would be awesome.
Hi Mike! Thanks for all the great recipes and the history lesson!
I may have missed it if you’ve already done this, but have you made shawarma?
My house would go nuts for the Joe and the Juice (Danish cafe) tunacado!
Tuna Mousse, pesto, and a Danish bread that they're very secretive of....if I could learn to make that my wife would lose her mind. I'd be her hero...you'd be her hero! Let's be the heroes this city deserves!
been going to Joes Kansas city since I was a kid.. when it was still Oklahoma Joes lol really cool to see my favorite restaurant represented like that
Can the onion ring batter be used for frying fish?
will the gyros also make it in the list?
I really appreciate that you are still using a fairly affordable Sous Vide machine, and nothing something like the one from ChefSteps that is to fancy for it's own good.
Ein Hoch auf die Kaiser-Semmerl! Greetings from Austria
Great recipe - I have to try it! Have you tried adding baking enzymes to the dough to get a more fluffy bread?
Where I come from those Buns are called "Wasserbrötchen" which means water bun and the most basic and cheapest thing you can get at the bakery.
As a young girl who loves to cook, I thank you for your videos
You’ve done it. You made a great educational video about food. Thank you!
Have you tried Danish sandwiches like FLÆSKESTEGSANDWICH or BØFSANDWICH? They're awesome especially the first one
i wish you would have collab'd with one of the NYC BBQ content creators and smoked the brisket to get that authentic BBQ smoke... great job as always!
Mike when you ganna do a Monte cristo? The debate of French toast style or the superior batter and fry would be cool to touch on.
damn the quality since you moved to this kitchen is insane, I love it even more! Keep it up chef !
Def the move to make imo
as someone who is from europe i think kaiserole is probably as same popular as in the US
like in every shop u can find kaiseroles and those are absolutly sold out everytime
never seen any kaiserole left on racks as shop is just about to close
nothings better than going to shop early just to pick up kaiseroles that were just taken from the oven
HOLY Kaiser roll and brisket sandwich batman... that was awesome!
the zman is the best ever! glad to see this pop up on my feed!
Do the pan bagnat! Most famous South French sandwich! Fish, vegetables, eggs... You're gonna love it!
Great video for sure but it doesn't go unnoticed that you have a Challenger Bread Pan. Great for all breads but especially sourdough.
I havent seen all of your other episodes, just like 10 or so other videos. However, if you have not done an episode for the Banh Mi sandwich, would highly reccomend.
Great video. You are a savant in the kitchen! The elephant in the room though....the most critical ingredient to the Z-man is the BBQ brisket, cooked low and slow using oak fueled fire over an open pit. Not sure if rubbing it with liquid smoke, and cooking using sous-vide method, creates the same effect. Great job though, looks delicious.