Why Sandwiches Dipped in Beef Juice are a Culinary Delight

[@Ahglock]

Best dip I had was pretty recent. Went to a Vietnamese restaurant ordered a ox tail bahn mi and a beef pho, I dipped it into the pho. It was perfection. Oh and it was interesting to see you on pro home cooks this morning.

[@EthanChlebowski]

Bahn mi dipped in pho is a thing of dreams!

[@aslipperysnake]

this is genius

[@garonmartin1756]

Oh man. Gotta remember this next time I get pho.

[@fortunateadventures3664]

My mouth 👄 is watering now😄👋🏼

[@leonardcavaretta905]

An Ox Tail bahn mi is my dream sandwich

[@ThisOffendsMeTV]

Ethan man, please don’t ever get rid of the stache. It’s too iconic brother. That is all. Also, French dip>

[@EthanChlebowski]

It's not going anywhere soon!

[@PLANDerLinde99]

He's the ginger version of Ned Flanders

[@dmc01]

@@PLANDerLinde99 or a Colonel from WWI

[@Orinslayer]

@@dmc01 He served at Flander's Fields?

[@harryclark8611]

Where the Giardiniera recipe? Did you already make this elsewhere? Honestly I was looking forward to that the most haha

[@kirkendauhl6990]

I really can’t get over how funny it is to see the taste test be a compilation of bites that equals to an entire dinner. Most of the time on KZbin you’ll see a single solid bite or a reluctant nibble if it’s something they’re unsure of but you my good man, proudly throw that etiquette out the window and I love to see it.

[@Sumpinsfishie1]

100% team italian beef. 2 notes on your technique. 1 - the giardiniera looks much different than anything that I have gotten or used. At home I use Marconi giardiniera. That has the iconic italian beef taste. 2 - including one or two pickled pepperoncinis to your au ju adds a slight bit of tang.

[@pjschmid2251]

And also the bread he was using was wrong. It’s always long loaves cut into three pieces and it’s Gonnella bread. It doesn’t break down nearly as much as the bread that he used it’s got a lot more chewiness to it that keeps the bread from falling apart but not that hard crust like on the French baguette.

[@bigdchi]

I no longer live in Chicago so Marconi is the only stuff that i can get. I like the hot version and it is very good. the only negative is that has too much salt. Too much salt is typical of jarred, commercial giardiniera.

[@ItzaMePizza]

Italian beef for me (mostly cuz im a Chicago boy). The cut I use is a Sirpoin Tip Roast, because when its cooked rare, and then very thinly sliced when frozen gets you that juice catching ability. I still have 2 or 3 full roasts in the freezee still so beef for me whenever!! Also Johnnie's beef in Chicago best Italian Beef hands down (don't @ me)

[@NihilusTheGreat]

I came here to say Johnnie's as well! Definitely my favorite

[@quixoticjedi942]

I've wanted to try Johnnie's forever, but every time I go there's a line out the door and into the parking lot.

[@ItzaMePizza]

@@quixoticjedi942 i literally just passed it, line was pretty short, nothing out the door

[@quixoticjedi942]

@@ItzaMePizza Typical, it would be when I'm stuck at home sick lol.

[@HenryT]

@@NihilusTheGreat Yep.

[@timmerrill]

Loved watching you make them, and also enjoy eating them so much. Another favorite that I like to make is a roast beef on a baguette, with a very sharp cheddar, horseradish, beer cheese sauce, with the sauce made using sodium citrate so a roux doesn't have to be used to make it. To me, a roux can make a cheese sauce somewhat gritty and flour tasting, even if made perfectly. Spoon on that smooth, spicy, and creamy cheese sauce, dip it in a French dip kind of au jus, and another version of paradise on bread is made. They are all great, it just depends on the food mood of the day. There is something about spicy heat and beef that goes so well together.

[@EthanChlebowski]

I almost thought about adding the cheddar and beef sandwich to this video too lol. So many good options!

[@chriswhinery925]

I was just thinking to myself that the French Dip version of the sandwich would probably be killer with horseradish. Roast beef and horseradish are just made to be together.

[@gwynvyd]

Try using Wondra flour for your roux. It is super super fine and won't make your sauces or gravies gritty.

[@TheeBurgerDude]

Very cool video and I love the idea of comparing the two! For both sandwiches, I've found that dipping as you eat is ideal. For the French Dip, I've always preferred Cole's over Philippe's for this reason as they give you a side of the jus for dipping instead of dipping the entire sandwich all at once (plus the atmosphere is just way better and they have booze too). This way you get the experience of a dipped sandwich, without so much of the mess.

[@kfol-yi3gs]

Vegan version of this vid 🔥

[@iwannaseenow1]

i'm in canada,and i've never seen the dip options when I get beef dip it's always on the side, which i prefer i guess, haven't had it any other way, lol.

[@TheeBurgerDude]

@@kfol-yi3gs heya, I actually have videos for both of these sandwiches!

[@kfol-yi3gs]

@@TheeBurgerDude Your italian beef video got me to order soy curls for the first time

[@TheeBurgerDude]

@@kfol-yi3gs they are one of my favorites!

[@purrloftruth]

the "make two similar things and talk about what makes them different" is a good idea for a kind of video and i would watch more of them. great video!

[@YoRAHeem]

I used to crank out Italian Beef sandwiches in Elgin, IL at a little shop called Italian Dream Pizzeria. Best when hot!

[@quixoticjedi942]

The bread in Chicago was always Gonnella which was more of a baguette. And before Al's every neighborhood had their own favorite spot for Italian beef. In mine is was Margie's on Cicero Ave. But Jay's on Narragansett is also good. Boston's on Grand and Chicago was great too, but sadly the owners were getting old and no one in the family wanted to keep the place open and they sold the property which was turned into a parking lot, so sad to see it gone.

[@Josh-hk1uh]

im kinda sad he didnt do one that was his perfect version, the baguette with the mustard and chsees then hot peppers and the pickled slaw full dip with either beef juice sounds amazing

[@vikingrbeerdserkr8406]

These look AMAZING and I'm sure they were. That said I am an extremley lazy home cook so I would make a few short cuts, store sliced roast beef and store bought stock or broth, and honestly these shortcuts In a lot of recipes get you almost 90% there.

[@scottb4767]

One of my favorite parts of your videos is, the fact that you take some serious bites, not those little TV bites, but real bites, sometimes you even woof down the whole thing, like today. Awesome video today!

[@rafaelperalta1676]

Thanks, Ethan. I learned several things again just from watching and listening to you.

[@salesi712]

Watching the taste test is torture - I'm sooo jealous!!!! Team French Dip all the way

[@LifebyMikeG]

awesome breakdown here! cool info to know

[@LukasMyhan]

I don't think I've ever been served (or even had the option for) a pre-dipped French Dip. It's always been a sandwich with a side of au jus.

[@theangledsaxon6765]

Which I prefer over predipped, I don’t want it to be sloppy but I want that flavor

[@88KeysIdaho]

Agreed- I went to Portillos in AZ the other day, and had no idea people dipped whole sandwiches to make them "soggy" ahead of time. It was a new experience for me.

[@andrewstambaugh240]

Same, but i think that's laziness and also more long term transportable. If it was fresh dipped, it wouldn't yet have time to get soggy.

[@johnr797]

​@@andrewstambaugh240seems so weird to see it dipped then wrapped

[@patron7906]

Does anyone else take bites roughly 1/10th the size of the ones Ehtan does? I can't fathom downing half a fairly sizable sandwich in like 3-4 bites.

[@TheSkiddywinks]

Genuinely got "Anaconda" (the film) vibes watching him wolf down those sandwiches.

[@KunigasSuvirintojas]

I bit quite big bites, just like him.

[@Omegadarkdrake]

he used to be fat, fat people tend to take large bites and eat quickly and generally continue to do so even when they get lean.

[@LuNa4Death]

My bf eats exactly like him. I once asked him why he eats so fast and he said cause in grade school him and his friends would eat as fast as possible in order to play as much as possible, it just kinda carried over into adulthood haha

[@zzzzzz69]

@@Omegadarkdrake he was fat before? That explains his calorie discipline

[@RoddieH]

Heck - literally two days ago I tweeted about a French Dip craving and went out and bought deli sliced roast beef because I was so hungry. Then I made my own jus (but also added caramelized onions.) It totally satisfied my craving, but I will definitely make my own roast next time and use your recipe.

[@harryo82]

French dip is my go to. Hillstone in NYC might not be "traditional" but the French dip is magic.

[@HenryT]

It's Italian beef for me, dipped (not wet) with HOT giardiniera (serrano peppers). I like a Beef and Sausage combo but the sausage has to be good - Johnnie's Beef beats all else. But, I love the French dip as well :)

[@Arauge1981]

Best taste test in the business! Cracks me up every time how hard you dig in.

[@tomrogue13]

I didn't realize how amazing soaked bread is with a sub til i got a sub from Jersey Mike's and had to leave it in the car for like 20 mins. The vinaigrette had soaked into the bread and really took that sub shop sub up a level. This sounds awesome

[@FlightX101]

Yea if you get a sub "Mikes Way" let it sit for 30 mins first. The soaked red wine vinegar bread changes the entire sandwich lol

[@ryantruman6956]

I never thought I'd want either of these sandwiches, but here we are. Nicely done.

[@jakefrechette3224]

I'll watch every video just to see you attempt to devour the thing in as few bites as possible. Always makes me laugh out loud and especially so in this video with the very clearly audible gulps! Can't wait for more content :]

[@lorenzofilardi4190]

disgusting af

[@samuelfreeman4802]

“Let me get a couple bites of each sandwich then we’ll talk about it” Continues to devour both sandwiches haha

[@QuestForTheGrail]

I love the split-second pause and micro shrug right before Ethan admits he would add pickled onions to his next beef sandwich :D

[@VillainousPixels]

These videos might be a lot for some people who are used to a quick fix, 5mins of sped up timelapses with little to no information of the why over the what and how, but you're doing something other guys aren't, and that's being so thorough in how you give knowledge to the viewer. I watch the other guys for entertainment, sure, but you're one of the few channels I can say I've actually learned anything from. One other being Pro Home Cooks. The information you give, in my opinion, is far more valuable than the short-length food theater some other channels are.

[@juantamez9442]

You, good sir, need to try a Cubano Mixto. It has pulled pork, deli ham, Swiss cheese, pickles, and mustard all inside Cuban bread. Does it seem like a sandwich made on a Monday afternoon with leftovers from the weekend and scraps found in the fridge? Sure...but like you said, there's just something magical about mixing swiss cheese, mustard and tender meat inside a sandwich. I prefer mine with smoked pork butt, but to each their own.

[@hydrazi]

Absolutely!!

[@k213389]

My grandfather was born in Los Angeles in 1925 when the city was mostly orange groves, and he lived there all his life. Both my parents were born there. We are LA people. My parents and I grew up going to the LA farmers market, where the French dip is served (and where the first-ever pizza restaurant in Los Angeles has been operating a stall since 1951. It's a real old school place, the farmers market). We may not know how to drive in the rain, but we do know our french dip sandwiches. Let me tell you something, Ethan, if you get a french dip in most places in Los Angeles (including the farmers market, which is where many people end up because it's a tourist destination) I have literally never seen an option for it to be served pre-dipped. it just has the au jus on the side. I feel that this is also the best way to eat it, as it provides the most customization and keeps the bread from falling apart. Maybe you want certain bites of sandwich to be drenched, maybe you want the softest splash of jus on others. When the jus is on the side, you can control all of that. Also: Philippe is the original. Coles, incredibly, gives you the option of adding goat cheese, which is completely disgusting.

[@AV-nf5hx]

Never had a good French dip before however I have had some phenomenal Italian beefs. I live near chicago so that makes sense and I’ve never never been out west to California. But I love an Italian with the hot peppers, get me all pumped up just to think about it

[@tigercatz]

I was practically moaning watching him slice the beef! 😅

[@Spitflies]

Man I'm having a hard time getting behind the full dip. I'd rather have a bowl of broth to dip each bite in. I just feel like bread goes from soaked (in a good way) to soggy in a matter of seconds.

[@TheGreektrojan]

This is the way. Also you can get some bites of the full dip experience, and some with less. Its a good compromise.

[@jasonbenjamin1464]

same... control your destiny!

[@EthanChlebowski]

You control your dipped sandwich destiny! I agree it can get real soggy quickly, but since I don't have it all the time I fully embrace and enjoy it.

[@palaceofwisdom9448]

The juice makes its way up to my elbows either way, so I embrace the mess and go full dip.

[@CoachTabe]

I've had French Dip sandwiches hundreds of times at a million places and have never once seen the entire sandwich dipped - always just given a bowl/similar to dip in.

[@costello357]

Proper Italian Beef assembly: Bring juice, seasonings, and any hardened fat to a slow simmer. TURN OFF HEAT. CAREFULLY peel apart slices into juice. Stir around enough JUST to take out chill. Pile on bread, adjust your “juice requirement”, add toppings, enjoy.

[@palaceofwisdom9448]

I'm sure some will make the mistake of further cooking the beef in the juice, which makes it shrivel up and turn chewy and sad.

[@jinushaun]

French dip is my go to because it’s so rare to see on a menu. Even though I’m usually disappointed, I do it every time for those rare cases where it’s amazing.

[@padraig5335]

Really? Here in KC it seems every restaurant has a french dip. Only problem, some by everything pre made, so you have to find the places that make it from scratch.

[@brabusta]

10:20 “I love some acidity in my shamwhiches” …. You can tell how much you loved them…drooling!

[@TheAndroidBishop]

Best Italian beef I've found on the west coast: Tony's slice house in San Francisco (north Beach) The better french dip: The Doobie Dip at High Street Deli, San Luis Obispo. Pepperochinis, pickles, and Chipotle mayo really send this off. You can add mustard too.

[@LeoStaley]

You know, I don't think I've ever had either. I'm gonna see bout trying them thi week.

[@billbris]

Rather than mustard on the French Dip, try a nice horseradish. And yes, homemade French Dip always tops restaurant.

[@hotrodmercury3941]

I think the best way to store this long term. Freeze the meat separately You can freeze the bread. Make concentrated cubes with the stock Pickle the vegetables. Then make when you want easy dip sandwiches one night.

[@douglaswilliams4705]

I bought a slicer specifically to make italian beef. My beef gravy comes from braising the beef in the oven with green bell peppers, a jar of whole pepperoncinis and just a shot (1.5 oz. ) of the pepperoncini juice. In beef broth of course with the italian seasonings. Liquid halfway up the beef. Whole pan goes in the fridge Friday night to chill for slicing on Saturday morning. Green bell peppers are sliced and roasted Saturday morning and added back to the pan of gravy with the sliced beef. Could possibly heat up and eat on Saturday night but even better on Sunday night. I'm not a trained chef so one could say my process is too much and not necessary, but it is my process and I love the end result.

[@douglaswilliams4705]

I do saute a mirpoux of onion, celery and carrot and garlic and add to the roast. Sorry. Forgot to mention that.

[@douglaswilliams4705]

chopped bell peppers are seperate from the sliced ones I roast with olive oil, S & P the next day. When they sit in the gravy with the sliced beef for at least a day, they get really soft like the ones you get at Portillo's

[@КурочкаКрашена]

I love these videos, I find them really funny! It's charming how much Ethan loves his sammiches

[@interloper5203]

Awesome vid Ethan. I have an idea for another sandwich. It’s the national sandwich of Uruguay, made with a marinated skirt steak, an egg, and some fixings, called “el chivito”

[@paulpeterson4216]

My nephew, when he was three years old, was introduced to the French Dip sandwich. His first instinct, on hearing the little cup of brown liquid was called " au jus," or to his mind, "juice" was to pick it up and drink it. We had to explain that was not what you did with the au jus. From that point onward in our family "au jus" was what he dubbed "the juice you don't drink."

[@williamliang7572]

that is _delightful_

[@ellingtonlilly]

There’s something so pleasant about the way you very excitedly but politely eat things. Huge bites (at least to me) but not at any point do you seem off putting. Possibly a weird thing for me to notice but it made me happy in a odd way haha

[@sonicsubjunkie]

Funny how In and Out is the staple for LA tourist but places like Philippes, Langer's and El Tepeyac are the real heart and soul. Anyone visiting LA I urge you to try those places.

[@JSanders]

You always inspire me to start from scratch and cook better, I really appreciate you! Happy New Year

[@VillainousPixels]

I love your videos so much Food history, food science, great execution Definitely deserving of more views

[@TheDarkKratoz]

I may or may not have been doing it wrong all my life, but I've always dipped before each bite. Just the corner of the sandwich I was gonna eat. They look killer tho!!

[@johnr797]

That's the way to do it

[@philiprudd1697]

In my experience, most Chicago folks will do sweet green peppers OR "hot mix", but not both. Some even adulturate it with shredded mozzarella. Love it any way, so long as it's wet- hard to screw it up if the beef and the bread are right!

[@SlavicCelery]

Bingo to the peppers. One or the other not usually both. That said, if you're feeling slightly heretical, mayo is a amazing addition to an Italian beef.

[@uhALC]

I had a dipped sandwich at some spot in Chicago! Gotta say was a little over hyped, dipping the bread makes it all soggy and I feel like if you’ve got a good bread it ruins it a bit. All for dipping on the side tho ya feel

[@mightystu49]

I don't think I've ever been more jealous of you then watching you slam down 2 sandwich halves. Here's to another great year of awesome recipes! I still make your pierogis and stovetop mac and cheese semi-frequently.

[@markhogan77]

These look yum.. never actually tried either.. gotta say the French looks the best 👍

[@kolpik3708]

Any time I've ordered a French dip, I was given a container of "juice" to dip it in myself. One time, as a joke, I chased the leftover "juice" with a shot of whiskey. I enjoyed it so much that I won't eat a French dip without a shot of Jack D ever again. It's pretty much the only way I drink liquor these days.

[@dj1211]

French Drip is a favorite, simple tasty, robust in flavor, and mild in chili heat! Adding vermouth to the jus helps! White, clear vermouth!

[@sdfgsfdgdfgdfgsdgfdfg]

I love how you don't censor yourself while eating, it really shows how good those sandwiches are

[@austinmriley]

I have to go to Al's every time I'm in Chicago. Gotta be my favorite sandwich of all time. Loved seeing you do this video and spreading the word about dipped sandwiches. Fabulous work!!

[@LeoStaley]

You should invent some new dipped sandwiches. There *MUST* be some other interesting and delicious ways to do the idea of a dipped sandwich.

[@zoopigeon]

I'm from Australia and never visited the US, so sadly I'm not familiar with a lot of the dishes Ethan makes - that said everything he makes looks so f****ing good! The only food youtuber where I consistently think how much I want to try the food.

[@alpham777]

Another tip for the Italian beef is the beef is supposed to be shaved even thinner than you were able to get.

[@Justin-Trammell]

Dont think ive ever had a french dip with the mustard. Sounds good, ill have to try it.

[@PDXLibertarian]

There's a California variation of this I grew up with in California: the Tri-Tip sandwich. It's sliced Santa-Maria Tri-tip, usually with carmelized onions. The Au Jus is the same, but more salty than normal.

[@TheLtbigbill]

I would love to see you on some cooking show competition or something, you'd crush it. Love the videos, keep'em coming

[@andrewstambaugh240]

Salivating, and i also find the French dip is very risky to order (mostly because of cheap tough beef). *Side tip:* order a Ruben with honey mustard instead of thousand island dressing

[@jaskim5723]

My family when making Italian roast beef shred it like bbq pork, instead of slicing. Also any leftovers are used instead of ground beef in Italian pasta dishes.

[@crimfan]

I haven't made one recently, but did a reasonable Italian beef with a baguette and thinly sliced Boar's Head roast beef. The baguette was a bit too tough, though. In Chicago, you often see Italian beef with provolone cheese, too.

[@cg1906]

The way you said "so I just consumed a lot of beef quite quickly" was so casual, it was perfect

[@LuNa4Death]

I've eaten at both the french dip places! Absolutely recommend it if you make it to L.A. haha I do miss the calorie breakdowns Ethan used to do and wish he brought that back.

[@nygreenguy]

Just came back from visiting family in Chicago. Had a Italian beef combo with the sausage in the middle....and a chocolate cake shake.....a chocolate shake with a piece of chocolate cake mixed in.

[@88KeysIdaho]

Ah. Portillo's- the comment I've been looking for. I ate at one of their locations here in Tempe, AZ and was NOT impressed. I came to this video trying to figure out what I'm missing. I guess because I'm a west coast guy, I'd never heard of sandwiches pre-dipped before as I'm much more familiar with the French Dip. In fact, I didn't know what an Italian Beef sandwich was until last week.

[@CarnSarnit]

@@88KeysIdaho Can't comment on the Portillio's out west, but the ones around Chicago noticeably decreased in quality after the founder retired in the mid-2010s (the exception perhaps being their Downtown Chicago flagship). They've gotten somewhat better in the years since, but I still consider other options when I'm in the mood for beef; if I end up at Portillos it's often when I'm too lazy to drive further or everything else is closed.

[@thedagenhart6150]

Warning to Californians: The Giard in your stores labelled "Mild" comprised of primarily pickled cauliflower is in fact sold as "California Garbage" elsewhere. Hot Gaird is absolutely key. I was surprised to hear him say that he likes the Italian Beef for because he 'likes the acidity' -- the overwhelming characteristics are crunchy, oily, slow-build heat, with a side of vinegar IMHO. Beware all, the imposter Giards out there.

[@ChefMeidanchi]

Lovely recipe! Thank you for sharing and all the best in 2022👌🥰💐

[@powderedharp9603]

Man…my mouth is now salivating for a French dip sandwich! Great video as always Ethan, keep up the great work.

[@mrmoshpotato]

The full dip is the point. Much love from Chicago.

[@jadynscott8241]

Idk why but I can’t stop watching this guy

[@gwynvyd]

Found you from Home Cooks. This Chicago Gal is glad she did. I do a super fast cheating version of the Italian beef in my crock pot or instapot that is Maybe 5 mins of prep. I loved seeing this- but for my busy life I cant beat 5 mins and the rest is set it and forget it. :)

[@bombznin]

I appreciate your commitment to big bites, good to know I'm not the only one that tries to shove as much food in my mouth as possible.

[@TK4K411]

Ethan, have you tried a Banh mi dipped in a pho stock/broth? SOO good.

[@lilmamacpa3062]

I LOVE French dip sandwiches and all my favorite restaurants keep removing it from their menus! Such a shame. I’ll have to try your recipe at home I guess! Yum!

[@boogitybear2283]

Ethan has the coolest food channel on KZbin!

[@andyfairchild2383]

I’m in the U.K., neither of those sandwiches is a thing over here..... but they need to be! Thanks for the vid Ethan, enjoyed that. 👍

[@Clogmonger]

I didn’t know you dipped as you ate it. Don’t think I’d want someone making my sandwich soggy FOR me.

[@RusselFleming]

Made the french dip today and it was awesome. Never had the full dip before.

[@boihedidit2410]

Tomato soup + grilled cheese might be my favourite but I've never had an Italian beef before.

[@whitec21]

I was supposed to be in Chicago today eating Italian beef, but covid stopped my trip at the last minute. Definitely going to use this recipe to make up for it when I recover.

[@suhailmall98]

Hope you get better soon

[@whitec21]

@@suhailmall98 Thanks bud.

[@kathleennorton6108]

I came to learn how to cook the perfect slicing for sandwiches roast beef. Thanks, this is a save!

[@JaeSambo]

Give me the Italian beef dry with a ladle, sweet and spicy peppers, with Italian sausage. 😩😁

[@cheesybaconstudios]

Congratulations on your new control freak cooktop! Love to see it. Cheers from Chicago

[@JAKON72]

This was the best taste test to date. No cap.

[@matthoughton1006]

my guy absolutely murdered those sandwiches.

[@imhangryyall]

Both are awesome for different reasons! Great video, as usual

[@TL_oS]

Philippe’s lamb dip is heaven on earth😻

[@mark_getset_go]

My favorite vid so far. I grew up in Chicago so I'm team Italian Beef all the way. But, your take on the French Dip got me. I'll be giving this one a go in my kitchen. Happy New Year!

[@Vintagebleu]

I made dips with leftover prime rib from xmas. So good! It's my 5yo's new favorite thing,

[@tnick777]

As a Chicagoan, I’ll never need to make one - but you did a great job

[@apocling]

Or the mysterious challenger from the east part of LA… the pastrami dip. Soft white roll, yellow mustard , pickle slices and a mountain of steamed pastrami dunked into the jus before serving.

[@EthanChlebowski]

I have not heard of this one, but I love pastrami!

[@TheGreektrojan]

Pastrami dip >>> east coast style pastrami, though much this video, all pastrami is good pastrami.

[@apocling]

@@EthanChlebowski Its really good, a chain named "the hat" made it famouse but every crappy bergerr spot in LA makes it. Also the term "french" is also debated, the other story that Philippe's tell is the origin is that the meat is cooked in the "french" style meaning cooked with celery, carrot and, onion.

[@apocling]

​@@TheGreektrojan​ I love Pastrami dips but when you have pastrami so much higher quality you dont need the dip.

[@TheGreektrojan]

@@apocling I just love the pastrami au jus, and nostalgia . Of course preferring the 'traditional' style is far from the wrong opinion.

[@ludwigziffer6895]

Going with the good old Löwensenf there I see. Frenchmen are probably going to cry, but I applaud the choice.

[@mackenciasteinberg7619]

Ethan you a Godsend especially for this video 🙏🏾🤧

[@JJ-in3bc]

AWESOME!! Thank you for all your efforts. Learned a lot.

[@00trustno1]

French is my mother tongue and just wanted to point out that when you're talking about the broth you should just refer to it as the "jus", not "au jus". "Boeuf au jus" basically means "Beef with its juice"; talking about "the au jus" is like if you were to talk about "the with sauce" instead of just "the sauce" in another dish. I don't know if I'm making myself super clear and it's kind of a pedantic point that isn't meant to take anything away from your video, just a note :) As for the content, thanks for making the best and most practical food related content on KZbin, I'd say you even surpass Kenji in how useful your stuff is and I don't think I need to lay out to you how high a bar that is. Your stuff is insane.

[@nycnative6054]

Best dip I had is not quite like the French or Italian but the Mexican consome from queens nyc which is usually paired with birria tacos but broth is rich and can go with anything !!

[@worldwide_cruising]

*Everything that Ethan made so far truly was a Culinary Delight!* *Have a wonderful and Happy New Year🎇!* 😈👍

[@grunchidetrap476]

Man you absolutely devoured those sandwiches great content