Testing Sizzler Cheese Toast

I've been craving Sizzler's cheese toast ever since we talked about it on a previous video, so I found the recipe for Andy to make.
Also, I'll make a Southside cocktail to go with it. Hope you enjoy this week's video and let us know what type of restaurant you think Andy should open.
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[@mrm6837]

You could cook 2 minute noodles and I'd still watch. it's the chemistry and the casual conversation that makes this channel.

[@LemonViper00]

They could boil water and I would watch.

[@drindy5166]

@@LemonViper00 right!?!?! Lol... so true 👊🧡👍

[@andycooksbackofhouse]

Ok 2 minutes noodles it is 😂. Honestly, thanks for being here, we really enjoy making these more casual videos.

[@mrm6837]

@@andycooksbackofhouse Might actually be awesome watching Andy pimp a packet of 2 min noodles into something restaurant quality

[@airsouthwestfan]

@mrm6837 what you said 🙂

[@mikek2258]

Farm to table restaurant sounds like the go. Brasserie as a second option. Totally agree, cletus has the best channel the videos are always just so positive. He always puts you in a good mood watching his vids. i don't think he ever has a bad day the dude is always smiling from ear to ear, george has definitely uplifted his channel he is the best hype man ever lol. Those 2 are a match made in heaven

[@andycooksbackofhouse]

He's a legend!

[@BlueMeanie-j26]

Trust me, the original was made with the kraft powdered parmesan. I was there in the kitchen.

[@petemikedennis]

100% - and if i remember correctly it was more 5kg butter to 1.5kg powdered parm, put in the stand mixer to get it light airy and spreadable

[@BlueMeanie-j26]

@@petemikedennis spot on!

[@skartimus]

You two - absolute legends! I decided to try this as I have that Kraft Parmesan and it was mint 👌 I was going to scale it down to 200g / 60g until I realised how much 200g of butter is so instead did 50g/15g. If anyone wants to try this, just drop 50g spread (I only had butter) / 15g the Kraft Parmesan then blended it with the whisk attachment on a stick blender because I don't have a stand mixer. I plonked it on a flat grill the same as Andy (slightly on the back). Does not taste exact with butter but very close. I bet it tastes even better with a little garlic. Makes enough for... Maybe 6-8 slices? I have heaps left after 2 and I put it on pretty thick.

[@danielkearney1815]

The rare times I did an lunch/afternoon shift, if I was in Utility we sometimes helped make up toast for the nightshift (if we weren't busy). Not sure it was super hygienic having damp and grotty dishpigs spreading cheese mix onto bread, but we wore gloves? :P

[@troyashton4572]

@@petemikedennis And it was pretty much white by the time you spread it on both sides

[@lorrainedash3045]

Sizzler had thicker white bread which was very soft and fluffy and the cheese mixture was only toasted on one side. It was warm and delicious. Miss it! :-)

[@carolynkatherine8065]

Texas toast sized

[@andrewpool1142]

Yep. I worked there. And they didn’t use pecorino cheese. They used the long life Kraft parmesan cheese. And they whipped the butter so it was airy. Then they used a spatula to put a heap on. Faced it down on the grill and put a flat weight on the toast so the butter and cheese got pushed into the bread. The only good thing at Sizzler.

[@peter26514]

I could see Andy opening a cozy Brasserie because there he could have all the freedom of crazy and interesting dishes. But since one of the first videos I have ever seen of Andy was him breaking down a rump cap into different steaks I'd imagine a Steak restaurant by him would be my second home.😍

[@AdieBek]

A Farm to table venture would be amazing - especially on the coast Andy.

[@lukegilliland8746]

So happy Cutting Edge Engineering got a shoutout 🎉 both of your channels (back of house and the main Andy cooks) and Cutting Edge Engineering are the only channels I watch every week they have just become part of my schedule now!!! Love the content guys keep it up and stay safe 😃

[@CallenIGuess]

The Western Star spread is a butter/ margarine blend. It's minimum 60% milk solids.

[@TheHornetRider1]

Cream is the first ingredient!

[@drindy5166]

Absolutely makes my week complete catching some Back of House content. You guys rock! Cheers from Ontario Canada 🔥🧡👊🇨🇦👍🧡🔥

[@andycooksbackofhouse]

love that, thanks for being here!

[@WhiteMisty]

I think Sizzler used Shaker Parmesan it was iconic in the 90's available in the jar pasta sauce aisle. Sometime in the 2000's, when my sister's Sicilian friend informed me that Parmesan should come from the fridge aisle I was none the wiser. Best of luck to everyone in their food endeavours

[@underscoreMino]

I feel like a restaurant that would make sense for you is some sort of fusion of a lot of different world cuisines. I have a spot near my house that sells peruvian chicken with onigiri in bento boxes and love ideas like that. Something similar on a larger scale would be perfect for you imo.

[@sharonadlam3195]

I'd love to eat at a Supper Club style eatery with a menu that changes with the seasonal produce available - small intimate space with Katelyn matching the wine to the food.

[@D4N1CU5]

Caboolture had a sizzler until a few years ago. It's thick cut, super fluffy wondersoft type white bread and it's only toasted on one side.

[@bengrantham8966]

It seems that some Sizzler restaurants had a variation where they prepared the toast as everyone has mentioned, thick white bread, spread cheese and grill only one side. However in some cases they then used an industrial toaster(conveyor type) to reheat it prior to serving. This might be why some remember it being toasted on both sides.

[@amcconnell6730]

Cut up a couple of Jalapino chillis and add them to the sugar syrup when boiling it up. Use to make Spicy Margaritas! :) (Spicy syrup, lime juice & tequilla. No triple sec required). Rim the glass with tajin spice mix for great colour and flavour.

[@thegrinch0614]

Oooh yum!!!

[@phillroo7871]

To be honest, after living in Europe mainly Netherlands area for umpteen years I do miss a nice Brasserie, one that has wholsem good food where they even give an eggnog and cream side to a coffee, or simply a chocolate or cookie. That sort of Restraunt I think you'd be good for. RELAXED AND SEAONAL without being pretentious.

[@Peter-qg5cj]

Cocktails and cheese on toast. Awesome night in

[@andycooksbackofhouse]

Agreed, I'm all for this combo!

[@kazwilson425]

Yes! You can never have too much citrus - its my go to flavour for pretty much anything. And Archie Rose! Two for two 😍

[@andycooksbackofhouse]

I can't say no to a citrus-based cocktail

[@jonnychang]

Having worked at Sizzler 30 years ago it definitely gets put on both sides.

[@BigBenAus]

I love watching the Cleetus videos. I also love how he actively supports his teams. Always helping them to succeed plus giving them income from the merch sales.

[@Kymberlee_W]

Andy, buy the bottled Key Lime Juice in the bottle & either bring it over on your next trip or order it. Key Limes not only come from the Keys but they are also very yellow - which is why some folks think you should use lemons. That said, Key Limes have a very special flavour that isn't soon forgotten. I hope you are able to import it, though I'll warn you it will be expensive. Worth it, though.

[@GrantS112]

I'd love to see a tapas train restaurant, tastefully done of course but I love the casual vibe you can get at a tapas bar combined with the convenience of a sushi Train.

[@bendelbridge]

Mate would say Asian inspired restaurant. Your aptitude for Asian cuisine is so good, you could run a restaurant that serves anything Chinese, Japanese, Korean, Thai, Vietnamese, Philippino, and anything in between

[@aw1834]

Moody wine bar with tapas or Italian down the south end of the coast around Caloundra.

[@BelleWilton]

Ditto - somewhere with good food, wine and dark moody vibe to differentiate from all the surf club/ taverns around. Locals need a regular like that down the southern end (we travel to Maroochydore or Mooloolaba)

[@Lunasgarden2021]

Since growing my own limes I’ve learnt that those limes aren’t ripe yet. When limes are ripe they are yellow like lemons but greenish inside. Grocery stores sell them green but if you let them ripen on the tree they will be juicier😊

[@andycooksbackofhouse]

Thanks for the tip!

[@squishygothdude]

The perfect restaurant concept for you would have to be perhaps a high end Diner. It would allow you to “specialize” in a plethora of different menu styles and comfort foods.

[@padders1068]

Great video guys, still loving this format. Andy in answer to your question as what type of restaurant should you open if you were going to - any type of cuisine that you are passionate about, that you know you would be able to stamp your own mark on, be able to assemble a great team to make it work, and one that would appeal to and educate your customers. There'd be no point in opening one just to cater for the masses as you'd be bored with it! Peace and ❤ to you both!

[@misteeq93]

Loving the vibe of these videos! Favourite thing to watch right now! Question: what wine glass brands do you recommend? Loved the ones from the quesadilla video

[@nickmartin812]

Thanks for your comment, we prefer wine glasses made from glass.

[@andycooksbackofhouse]

The wine glasses are from Krosno and they're a good everyday wine glass. I do have some from Riedel glasses as well but most of the time use the Krosno ones.

[@triciar6903]

What books do you like reading whilst relaxing. I agree with Andy, don’t watch tv - just KZbin. Andy, kitchen takeovers and collaborations sound awesome. Loved the knife video, how about a pan video. Any pans coming up in your merch that’s coming, I’m in need of a new pan and looking for advice.. Restaurant - I just love restaurants that have everything, land sea earth and sky - so a place that is diverse.

[@SpoonsnStrings25]

Great videos, thank you! Any kind of restaurant, as long as it is front cooking and Katelyn is the sommelier...

[@chrisdoran7596]

Victorinox are great knives. I have many with fibrox handles. I also like Swibo, Dexter Russell, Geisser, F Dick and Victory knives. None of these are made in China. For fish I have two 9 inch Marttiini knives from FInland and a Rapala with birch handle made in Finland. I do have a great collection of knives from 5 inch to 14 inch blades. One of my favourites is a victorinox cleaver with rosewood handle. My larger knives are Cimeter's, breaking knives and bullnose butcher knives. My chef knives are 9 and 8 inch Victorinox and a 7 inch Santoku Atlantic Cut. 😀🔪🤙👍

[@demurred314]

In US, they used white Texas toast (just thicker white bread) brushed with restaurant Crisco yellow fake liquid butter stuff sprinkled with Kraft canned parmesan stuff on one side put under broiler - but those transfats tasted good 🤣

[@sm_au]

Haha good old Sizzler cheesy toast - I distinctly remember it being toasted only on one side. Can't believe Andy acquiesced to doing this "menu item". Too funny! Such a relaxing show this one, good way to wind down on a Sunday night. Perfect for the introvert 😅

[@pipertarin68]

Chef Andy, The Sizzler's in the US. Toasted & added Cheese Spread to both sides. If I, remember correctly? There is only 1 or 2 Sizzler's left in Arizona now. Your Toast looked delicious❤ This is what I, called " Stupid Good!" Even if you don't know how to Cook, a lot of things? This one Anybody can! Blessings & Love to you all, Piper & Singer a.k.a. My Kitty. P.S. Miss Babe, is missing out! Adding Chile to Dishes, is Delicious!

[@Andy_M986]

A Comfort food restaurant,that covers so many styles and tastes.

[@amcconnell6730]

No, you can't call it a "Key Lime" pie, if it isn't made with Key Limes. That would be like saying "I've made you an orange tart." "Did you use oranges?" "No, I used lemons." What you have there is a "Supermarket Lime." :D

[@camerondoye4971]

The best restaurant you could open would be a home style place, cooking grannys recipes

[@doctajuice]

Glad mcm got a shout out here it's been one of my favorite channels on yt since 2009 or so

[@stephen_bryen]

Andy’s Sizzler 💪🏽 You’ve nailed the cheesy toast already

[@chrisdoran7596]

Fond memories of sizzler. I enjoyed their steak and cheese toast.🤩🤩👌

[@mattashby3642]

Katelyn, afterlife is a great series! Laughing while crying, great mix IMO

[@MatthewKai-cf8ld]

A surf and turf sando shop. That would be amazing! My fiance, Vanessa, lives in Inverell. Somewhere in NSW lolz, and she tells me the prawns and sandos there are bloody amazing. I can't wait for her to bring me some sandos when she flies back to the states

[@MatthewKai-cf8ld]

How the absolute eff are you hearting my comments 🤣🤣🤣🤣 I only have the ability to give a thumbs up. Where the bloody kanga bollocks are you pulling the heart react from!? 🤣🤣🤣🤣 Thank you for liking my comment. I know it doesn't make much of a difference or change anything you already have going on. I'm just a peasant and you good ppl. Well you are far more. Why even pay attention to any typings I've done? I don't understand it at all BUT I appreciate 1000%.

[@michaelwood6559]

Andy freeze the bread after buttering, both bread and butter cheese mix is very thick. Always went on a flat grill frozen with toast weights to even the cook on top and steams the bread at the same time. Huge fan !

[@MandyGrobler]

They only toasted one side. I’ve been making it for years. I loved Sizzlers.

[@sophiev1900]

Asian/Australia restaurant. Culture mixture. Love when you can get local and exotic food at the same time 🤤

[@Meacho-c2u]

I use an unsliced white loaf from the Woolies bakery to get inch thick slices and sprinkle a little salt over the mixture spread on the bread slice before frying.

[@dwjr5129]

Andy’s Steakhouse. Nice and simple. I’ve watched you do to many steaks at the Kilkoy kitchen. Using their product, and your recipes… Lights out baby!!

[@Balance-v8x]

With your meat connections I think a BBQ restaurant with yummy complimentary sides will work a treat. Make a bar for Babe one side 😊 As long as you keep the video channels going so we can watch! I used to love McClaren too, my hero was Alain Prost.

[@MissTrina125]

Loving these videos. Restaurant idea: instead of having a cuisine or theme what about a restaurant that changes menus and cuisines/themes/chefs throughout the year maybe a 2 monthly menu. Not sure it is viable but if done really well with chefs that could "take over" it could be a showcase restaurant that is always evolving and keeping it fresh so people keep coming back to try the new vibe. No need to theme the restaurant each time but then you could have all the types of food/cuisines you want.

[@DerrenBuck]

Two Paddocks which is a Sam Neill NZ Vineyard make a fantastic Pinot, the same as Hartzview Tassie Pinot Noir

[@Onchopss]

I usually do a similar thing to butter my Toasties so good

[@frann.8879]

Hi Andy and Kaitlin…..love this episode❤️❤️….I think Andy could open up a tent in the middle of nowhere and serve food and he’d be amazing at it!👌👌….but if I had to pick..I am thinking steakhouse/seafood restaurant!👌👌

[@damfadd]

Great to see my wine list youtubers hit ... Grouse Caitlin!! Constantin Baum is ace

[@mauricemky]

wow. to know that this channel and my other fave (The local project) know of each other is bloody awesome!

[@amcconnell6730]

Restaurant ideas: Well, there's now a gap in the Sizzler market. :D

[@kellyeveringham8724]

Steak & Seafood Restaurant ❤

[@CarlBurtons]

Brings back so many memories of lining up at the Annerley Sizzler! I'm going to buy some kraft parm as @HoratiolsHere suggested. Please do a meet and greet! For the next bread can you do a Taiwan Coffin Bread?

[@caferacerbuild988]

I think it would be great if you opened a restaurant but what ever you really enjoy doing that's almost effortless. If I could open a restaurant it would definitely be smoked meat. And at the moment some of my favourite youtube channels to watch is ODS officialduckstudios. I'm not a bif fan of americans or guns but thoes 2 guys have me in stitches constantly and I am working my way through all of their content. If you do want to get into some more smoking meats. Schueys bbq and low and slow are great so is chuds bbq he is american and is a great watch. Thanks for all of your videos look forward to seeing plenty more and I will definitely come to your restaurant if you do open one😊

[@Tama_36]

Be awesome to see you open just a nice pub, some good food and good vibes or a farm to table restaurant

[@CashWill_Trading]

I'd love to visit an Andy restaurant. A Steakhouse would be my choice and would make sense with Kilcoy Global Foods

[@tacychristensen4846]

Mashed peas and Irish stew. Martabak manis

[@chrisdoran7596]

Congrats 74000 subs.🤩👍👌

[@bossatronking3426]

Please don't forget to visit Perth during your "book tour" or before if you can.

[@LachFittler]

i could see you opening a fancy pub, similar to the plimsoll in London (Finsbury Park), the food there was first class but a relaxed vibe

[@cjrichens6330]

Another great episode! Andy should open a pub / steak house. It should be named Andy Cooked! 😂

[@BrandenDiDomizio]

Love this back of house content, any chance of an episode on your cookbook collection? Your favourite and go to cookbooks for inspiration?

[@madsjean]

I’ve never heard of a Southside but that sounds amazing!!

[@GB-cm6yy]

If you enjoy a good doco, I really enjoyed Voodoo Medics. Intense, funny and thought provoking. I think Andy should open up a a Sizzler Restaurant. 🤣

[@scottmcginn2169]

Has to be the Kraft Powdered "Parmesan" and butter. Little thicker on the bread, and yeah, just one one side. I found the Bakers Delight sandwich bread was always the best for it back when I lived in Australia.

[@adventuringscotts]

Smokehouse/steakhouse would be mint👌

[@carolynkatherine8065]

Dude I eat gourmet but my grubby soul craves sizzler toast from my bogan youth. If this bloody works I’ll e do impressed. It was only toasted on one side.

[@leticia.rocchi]

I think the restaurant Andy could open is a fancy-like international street food restaurant with countries most eaten street foods. Would be very cool to have a every month limited edition from an unique country which is not in the menu. I think that’s pretty much Andy’s vibe

[@carlwharton3491]

Definitely a bbq restaurant, with you been in aussie

[@macfanguy]

Cooking myself as I watch. ❤

[@nancygillespie2644]

Home style authentic Australian food. Simple but tasty.

[@shannonmurray9877]

Chefs table, with guest chefs both upcoming and established

[@ricksondenden5406]

Can we start a "BABE, WHAT DO YOU WANT TO DRINK??" segment once a month or something?? That lime is REALLY green! If you pour it over some ice in a highball then top it with soda water, it's a Southside Fizz. (when I make this cocktail, I press the mint onto the side of the shaker and I've seen other just clap the mint leaves enough to release the oil and wake it's aromatics)

[@damfadd]

Feel like a steak house in a gastro pub would be very cool ..up market but still accessible

[@professornuke7562]

Never went there. The queues out the front were huge on a Sunday. Seems like everyone's Nanna wanted to go there.

[@clickybick3134]

I could see you and babe doing like a River Cottage type project to be honest 🙌🙌 I know its not a restaurant but you just seem so knowledgeable.

[@archaic_huntsman]

You should open a San Sebastian-style pinchos/taperia place :) Lots of options for using creative food pairings, seasonal specialities etc

[@KC-of1yx]

Sizzler bread was only toasted on one side - butter a slice of bread and press it into Parmesan cheese - cheese side down in a pan.

[@andycooksbackofhouse]

thanks for the insight! will have to try that next time

[@KC-of1yx]

@@andycooksbackofhouse and you are right …. Good ole cheap cater Parmesan.

[@mrm6837]

Andy needs a Steak and Seafood restaurant.

[@akik8253]

Best part of this BOH segment was Ducky😍 Ok the sizzler cheese toast + cocktail was great too🤤 I see it now...Andy's Diner. Fresh Chill Comforty Yum incl Katelyn's Drinks Menu🥂 Brilliant! Love y'all🙏🤗

[@shannonkatereadsstuff]

OMG thank you sooooo much!!

[@aaronbaron3155]

Don't get me wrong I love your main channel. You have a great shooting/editing/everything team. I just really enjoy this channel because it shows maybe a more laid back side and you two are just adorable. One thing I would request is some more dog shots 😊😊❤❤❤ 10:16 ask and ye shall receive lol

[@deonbabudayal1628]

Hi Andy and Kalyn. Can I please ask you to do a video on separating the spinalis dorsi from the ribeye? How to locate and separate it, plus a beautiful recipe featuring the spinalis dorsi.

[@thomaslyons4973]

If you guys are looking for key limes in Aus apparently the same variety is called dayap or bilolo in the Phillipines. Might be able to find some at an Asian market in bris ?

[@Alex-py3nq]

I know you've done so many restaurant recommendations but we're heading to brisbane, Gold Coast and sunshine Coast in August from NZ so would love to hear a top 10 of restaurants you'd recommend to visit

[@jesseburn1992]

Nice new cooktop ;)

[@gavinhay6627]

Went to sizzlers heaps in the 80's, but don't recall the cheesy bread. I'll give it a go.

[@MamitaClaud]

I felt the awkward start 😅 but it got better 😂

[@dmiller5765]

I don't drink, but enjoy watching a few KZbinrs who have cocktail/drinks channels. I'll have to checkout Steve. The one I like is How To Drink.

[@karohemd2426]

Have you tried Kewpie mayo instead of butter on the outside for toasting bread in a pan, esp. for cheese toasties? Works great.

[@matt414]

I love these Back of House Vlogs. The wine/drink segment is awesome and Andy cooking at home and raw is inspiring. You mentioned that you plan to write another book. How do you approach writing/creating/choosing recipes. Also..... Puppy cam? :):):)

[@jamescaddie7118]

I would love to see an Andy Cooks Fine Dining restaurant!

[@jazzeejax5816]

La Tortelleria in Kensington is sensational, good shout out.

[@jamiegarton1967]

It was definitely only on one side which really confused me as it was soo tasty. I remember the line up to the Maroochydore store on a Friday night was all the way out to Aerodrome road.

[@andycooksbackofhouse]

Maroochydore was my local as well (Katelyn), so many birthday parties held there.

[@Robdawwgy]

Those country cheese bikkies are a guilty pleasure. My great grandmother fed me those with cream cheese spread when I was super little. One day she only had margarine and spread that onto them, I didn’t like it but refused to tell her because I couldn’t hurt her feelings. Somehow that’s my only memory of my great grandmother. Foods crazy hey. Anyway you got any memories like that?

[@igorcepoi5993]

home (simple receipes) restaurant, or, restaurant with holiday food all around year (not only at holidays)