I gotta say, Barry has never bothered to match his nails to his outfit. This is a definite PLUS-UP!!! Edit after watching the rest of the sando: That's a fantastic version of a classic tomato sandwich, yum!
I'm from NJ so the #1 rule of a tomato sandwich is always simplicity, but that sauce seems delicious and the plus up is perfect! And i love how relatable someone with a cookbook coming saying "these ingredients arent in order" and "if i had fresh herbs" is
One of my favorite sandwiches in a while, that one looked SO good! And I love Nini's energy. Enjoy your vacation, Barry! You always get the best guest hosts.
Chef Nguyen is an AWESOME guest host!!! At the minute she dipped the tomato slices into the dressing I'm here like "This is a 'mater sandwich with more steps... OK... " JUST like she said, and I grew up down south, so I have eaten a LOT of these..... You NEED salt and (especially) pepper on a tomato sandwich, and she's 100% on needing some herbs or greens or veggies for a bit more flavor and a bit of bite, but subbing in some chips I completely get. That's the beauty of a simple tomato sandwich. All you REALLY need is good bread, good tomatoes, SOME sort of dressing, salt, pepper, and something to add a little crunch and another level of flavor, it really doesn't matter WHAT it is... spinach, green onion, fresh Vidalia onion, watercress, basil, it doesn't really matter (even plain old boring iceberg lettuce is pretty good, and I usually hate iceberg lettuce)... It just needs a little SOMETHING in there to give a little "oomph" but more importantly texture because otherwise the flavor might be awesome, but the texture falls short. Good version of a great sandwich, AWESOME guest host!!!!
Strayed from Barry's traditional format slightly, but, very enjoyable! I would totally make this sammy - though I might go a little smaller scale and use a crescent roll. Another excellent guest host! ...and let us not ignore, the introduction of the .75 gradation to judging!
I've always been a Nini fan 90% for her cooking and personality, and 10% because she's a total hottie. And the way she explains the sauce not dripping down the back of the spoon, and the choice sour cream and onion chips and how perfectly she's using Barry's catchphrases, shows that I'm not wrong. But also, may I be the first to say, good lord 😍
What the hell, 1918? We had already learned by then, that the tomato wasn't poisonous. It was the snobby bourgeoisie European aristocrats eating acidic tomatoes off their lead ridden pewter plates.
ב''ה, looking good! These recipes are really making me wonder what "cream" meant through about this era through perhaps even the 1950s on the US calendar. Refrigeration was probably hard to come by in some regions, pasteurization might have been novel if available, and modern cookery sure enjoys a good crema or sour cream, so ponder whether the freshest stuff reserved for coffee, tea or breakfast would have been used in these recipes as might have sat in a lunchbox anyway. Maybe the likes of Townsends and the Old Sturbridge Village crowd have input although that trends a bit earlier. Don't ask about the kosher milk consideration but G-d sure is pitching that to me to bless any dairy farmers keeping up with the trouble, as should at least guarantee a fly-free milk and cream.
Cookbooks have become more detailed as time goes on. In the 16- and 1700s, they generally assumed you knew everything and just needed the odd reminder what to do; today, they tell you every last thing. A lot of the hundred-year-old recipes on this channel are lacking salt and pepper -- I suspect that, in those days, felt everyone would just know to season things, so they didn't need to write it down.
Solid question. French's Mustard (prepared) debuted at the World's Fair in 1904 and apparently took the world by storm. Recipes from the 1800s through early 1900s would say mustard or prepared mustard (as in you prepare it yourself from dry)
@@SandwichesofHistory thanks for the answer! So maybe it could have gone either way, but personally dry seemed to make sense with all those other dry ingredients and adding a liquid.
Sorry, the sammich may be good, BUT I'm not going to take the time to do all the whisking. I may be a dinosaur, but a sammich should not take so long to make. Tasty tho it maybe, I'll pass.
I don't want to be rude, but my problem with the guest hosts is that it's always a 6-10 minute video for some reason. Barry get ist done in in 2-4 minutes max, and that's what I want from a video about a sandwich.
@ilznidiotic who cares about an extra 5ish min? If you don't like the length, just skip it.. Also, maybe they get a little extra time to explain the sandwich more since they aren't Barry, who has been doing this basically every day for a few years now. Not everyone can crank out a video about a sandwich in like 2-3 min.
You have to consider, I do this daily. So I have it down pat. These folks are kind enough to step up to guest host for me so if they go long or stray a little from format I say enjoy the ride.
I gotta say, Barry has never bothered to match his nails to his outfit. This is a definite PLUS-UP!!! Edit after watching the rest of the sando: That's a fantastic version of a classic tomato sandwich, yum!
Yeah, Barry, PLUS UP YOUR NAILS!
Those nails are incredible
Now THIS is what I call a plus up
Yaaas! Chef Nini is awesome and so are the plus ups!
👀
Potato chips are a good plus up for any sandwich
@@TreasureTrain
💦
For a brief moment I thought Chef Nguyen said the sandwich book she was using today was called “The Necronomicon of Cooking”. I was so jealous!
That's for RFK JR's "Roadkill Sandwich" video.
There's a really good vegan cookbook called Veganomicon
But there is a book called "The Necronomnomnom" If you are a Lovecraft fan, it has some fun recipes.
OOGA BOOGA
Take two Klatuu
Add one Verada
Mix in three N-cough-hrmph!
I'm from NJ so the #1 rule of a tomato sandwich is always simplicity, but that sauce seems delicious and the plus up is perfect! And i love how relatable someone with a cookbook coming saying "these ingredients arent in order" and "if i had fresh herbs" is
One of my favorite sandwiches in a while, that one looked SO good! And I love Nini's energy.
Enjoy your vacation, Barry! You always get the best guest hosts.
Yay Nini! I like her. You can tell she's a teacher.
Me too. She’s from Top Chef Kentucky and All-stars LA.
Barry, I love you, but I also love the guest host segments. Nicely done Nini!
Chef Nguyen is an AWESOME guest host!!! At the minute she dipped the tomato slices into the dressing I'm here like "This is a 'mater sandwich with more steps... OK... " JUST like she said, and I grew up down south, so I have eaten a LOT of these..... You NEED salt and (especially) pepper on a tomato sandwich, and she's 100% on needing some herbs or greens or veggies for a bit more flavor and a bit of bite, but subbing in some chips I completely get. That's the beauty of a simple tomato sandwich. All you REALLY need is good bread, good tomatoes, SOME sort of dressing, salt, pepper, and something to add a little crunch and another level of flavor, it really doesn't matter WHAT it is... spinach, green onion, fresh Vidalia onion, watercress, basil, it doesn't really matter (even plain old boring iceberg lettuce is pretty good, and I usually hate iceberg lettuce)... It just needs a little SOMETHING in there to give a little "oomph" but more importantly texture because otherwise the flavor might be awesome, but the texture falls short.
Good version of a great sandwich, AWESOME guest host!!!!
Adore Chef Nini! I'd love to see Barry rock the dress and gorgeous nails.
My grandmother used to make me tomato and onion sandwiches w/ mayo (and salt and pepper) when I was a kid. Very simple but delicious (and nostalgic).
Nini!!! Loved her so much on top chef ! She’s such a great teacher and so kind and adorable
What a pleasant surprise
OMG! Cheezy Chips on a mater sammich?!? Brilliant! Next time I'm at a cook out I'm doing that with Doritos
Genius idea!
Chip plus ups are so underrated. I don’t think I can eat a hamburger without them anymore
I would put hot fries, or Doritos on my burger. (I agree)
I would put hot fries, or Doritos on my burger. (I agree)
Must preorder Her cookbook, I ❤ Vietnamese food!
I could NOT have a tomato anything without some salt on it
Pretty much every tomato that comes on anything at most restaurants and all fast food places aren't salted and are still tasty. But you do you!
Looks awesome!!
Very good video
Sandwich looked delicious
I ❤ tomato sandwiches good job!
Great plus up!
That sounds great if you have good tomatoes, instead of the blah grocery store 🍅 s i have. And good job by this guest host!
Strayed from Barry's traditional format slightly, but, very enjoyable! I would totally make this sammy - though I might go a little smaller scale and use a crescent roll. Another excellent guest host! ...and let us not ignore, the introduction of the .75 gradation to judging!
Boiled Dressing! 😍
That lamp and shade in the background is great!
I've always been a Nini fan 90% for her cooking and personality, and 10% because she's a total hottie. And the way she explains the sauce not dripping down the back of the spoon, and the choice sour cream and onion chips and how perfectly she's using Barry's catchphrases, shows that I'm not wrong.
But also, may I be the first to say, good lord 😍
Having someone fill in is a pretty cool idea. You are on vacation after all.👍
The addition of chips was a nice thought. That looks pretty tasty.
LEGENDARY PLUS UP FROM CHEF NINI!
Omg it's Martini Nini. I wasn't expecting her to be the guest at all lol
Love the nails!
Great job, Chef Nini! The dressing was a little fussy, but I loved your potato chip plus-up. 😉
Hopefully you get actually enjoy your vacation this year Barry!
Nini made this video a real go, I'd say it was an 8. But the music plussed it up and it's a 9. :)
It had better be good because a simple tomato sandwich is very difficult to beat
Barry left you the old school cooked dressing. Whisk, whisk, whisk! Good job!
Well now I know where my Great Grandmother got her toasted tomato sandwich from!
You rock!
Winner
Looks good either way. But do like the plus up.
Focus Gents!
Enjoyed the video but this one falls into the 'too much work' catagory for me. . . but . . . I do love testing different tomato sandwiches. . .
Chips plus up is such a pro move.
The sandwich is aces but also I want to nap on that sofa.
This is a classic Southern tomato sandwich if you want it to take more time, lol.
It's hard to be a quality tomato sandwich. Might have to try the chip plus-up
You in Tahoe Barry, it looks so familiar?
No but def still in California!
What the hell, 1918? We had already learned by then, that the tomato wasn't poisonous. It was the snobby bourgeoisie European aristocrats eating acidic tomatoes off their lead ridden pewter plates.
That sauce was a lot of work, but sounds tasty!
ב''ה, looking good!
These recipes are really making me wonder what "cream" meant through about this era through perhaps even the 1950s on the US calendar. Refrigeration was probably hard to come by in some regions, pasteurization might have been novel if available, and modern cookery sure enjoys a good crema or sour cream, so ponder whether the freshest stuff reserved for coffee, tea or breakfast would have been used in these recipes as might have sat in a lunchbox anyway. Maybe the likes of Townsends and the Old Sturbridge Village crowd have input although that trends a bit earlier.
Don't ask about the kosher milk consideration but G-d sure is pitching that to me to bless any dairy farmers keeping up with the trouble, as should at least guarantee a fly-free milk and cream.
Wait, quarter point values are allowed???
Cookbooks have become more detailed as time goes on. In the 16- and 1700s, they generally assumed you knew everything and just needed the odd reminder what to do; today, they tell you every last thing. A lot of the hundred-year-old recipes on this channel are lacking salt and pepper -- I suspect that, in those days, felt everyone would just know to season things, so they didn't need to write it down.
Put that left over dressing on coleslaw
She is too cute.
Salt and pepper, yes. The potato chips? No. Overkill.
A tangy substitute for mayo? Sounds like an early version of Miracle Whip to me (not throwing shade - I like Miracle Whip).
In 1918 wouldn't have the mustard likely been dry mustard?
Solid question. French's Mustard (prepared) debuted at the World's Fair in 1904 and apparently took the world by storm. Recipes from the 1800s through early 1900s would say mustard or prepared mustard (as in you prepare it yourself from dry)
@@SandwichesofHistory thanks for the answer! So maybe it could have gone either way, but personally dry seemed to make sense with all those other dry ingredients and adding a liquid.
Y’all some doggies in the comment section 😭
Nini needs a lower counter.
Seems like a lot of work to make that sauce just for a sandwich.
Weird hollandaise ftw
Just add crispy bacon and a thin sliced scallion
Yasssss!
It's a bit like hollandaise
Sorry, the sammich may be good, BUT I'm not going to take the time to do all the whisking. I may be a dinosaur, but a sammich should not take so long to make. Tasty tho it maybe, I'll pass.
I don't want to be rude, but my problem with the guest hosts is that it's always a 6-10 minute video for some reason. Barry get ist done in in 2-4 minutes max, and that's what I want from a video about a sandwich.
@ilznidiotic who cares about an extra 5ish min? If you don't like the length, just skip it.. Also, maybe they get a little extra time to explain the sandwich more since they aren't Barry, who has been doing this basically every day for a few years now. Not everyone can crank out a video about a sandwich in like 2-3 min.
You have to consider, I do this daily. So I have it down pat. These folks are kind enough to step up to guest host for me so if they go long or stray a little from format I say enjoy the ride.
The image just looks "ookey" I pass. Can't feature eating this at all. Doesn't matter the taste. The looks and the prep make this a "don't go".
I like Barry better!
You can have one single host, or you can have daily videos. Nobody should have to produce content 365 days of the year alone.
@@DMacB42 Oh C’mon! He could film 10 of these a day - easy!