Viral Chopped Italian Sandwich Vs. Classic

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[@bartman64]

The only benefit I see to this is it can be pre-prepped and then all it takes is two lunch-lady scoops and the sandwich is made

[@dontpanicpantry]

Haha

[@Galactic123]

Noah, ya gotta throw some chips into the chopped one. That's kinda the whole point of the thing. When you go to Farmer in the Deli, the Brooklyn deli where this viral sandwich originated, the selling point was you could toss them a bag of chips to chop into your sandwich. I personally liked tossing in a 50 cent bag of Wise onion rings into my chopped sandwich.

[@dontpanicpantry]

I can see that!

[@johnyliltoe]

Been awhile since I've tuned in. Remembering that my life needs a bit of Noah every now and then.

[@dontpanicpantry]

Haha thank you!

[@matwright92]

Anyone thinking that pre-chewed sandwich filling is better, is just wrong. I will masticate on my own thank you.

[@dontpanicpantry]

Smoothie the whole thing

[@FelisStella-HappyStar]

​@@dontpanicpantry 😂😂😂 🥤

[@jelloxfund]

Noah answering the hard questions for us all and putting in the work 🫡❤️

[@dontpanicpantry]

Reporting for duty

[@organizerbmo]

Idk why but the thumbnail made me think this was a channel by folks who left Bon Appetit test kitchen lol, good vibes, subbed Would love to see review of all the different chickpea & red lentil pastas - also any tips & tricks to making it taste as close to normal pasta as possible. Apparently rinsing it is part of instruction - the rotini ones broke down too much on me, mostaccioli also a bit too stiff/gummy when used for baked pasta. I've heard the chickpea pasta boxed mac & cheese product has overwhelming chickpea flavor. All the Spaghetti ones seemed solid, the red lentil version holds up for a long time. Plus the black bean noodles somehow stay super springy with nice chew, idk why those feel so much better than any other gluten-free pasta. There's a 'shells' one that's chickpea-based but red IIRC, and looks like a unique shape. The box says it's by an Italian outlet that specializes in gluten-free pasta. All these were bought on amazon with EBT, in case that helps you find those brands. Banza and a few others. Since these were all made to be 100% gluten-free I feel like it skips a subset of buyers who might be interested in 50/50 chickpea flour and semolina or normal AP flour to help retain structure. Would love to learn how to make that.

[@dontpanicpantry]

Interesting! In my experience a lot of the issues come with shelf life. I’ve found to like legume pastas most on a soup-like application, where they can’t really dry out in the same way

[@davidreed9615]

0:39 Usually I would do mortadella, but my wife doesn't think she likes mortadella... 🤣 Enter stage right.

[@dontpanicpantry]

Lol

[@abbyhan6]

Same page as Iliza on the mortadella

[@dontpanicpantry]

😢

[@n0etic_f0x]

I for whatever reason hate any supermarket-style lunchmeat that is still whole if cold. I think it is there to compensate for the horrible texture of poor-quality lunch meat that does not pull apart cleanly. My theory is that is what was an improvement and the technique went viral just for being odd and not making anything much worse but having a chance for pretty drastic improvement. Seriously try this with off-the-shelf ham and turkey and tell me I am wrong, this was made for meat with subpar texture and negating that quality.

[@dontpanicpantry]

Funny yeah

[@realrenter874]

I thought chopped was cooked?

[@dontpanicpantry]

Like, metaphorically?