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Post by nutsberryfarm 🏜 on May 4, 2018 20:42:27 GMT
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Post by divtal on May 4, 2018 21:34:19 GMT
I'd heard of The Hot Brown, but had no idea what goes into one. Looks wonderful. I checked to see if my favorite YouTube chef, Chef John, has demonstrated this. He has (below). It sounds like you have a great day planned for the Run-for-the-Roses. Enjoy the Hot Brown, and the Julep. May your favorite horse win!  www.youtube.com/watch?v=rMCPHFTf5YU |
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Post by nutsberryfarm 🏜 on May 4, 2018 22:42:19 GMT
nice! looks good! and thanks.  |
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Post by pippinmaniac on May 5, 2018 1:11:17 GMT
Looks delicious!
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Post by nutsberryfarm 🏜 on May 5, 2018 14:56:46 GMT
about time to start prep!
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Post by nutsberryfarm 🏜 on May 7, 2018 1:30:18 GMT
I'd heard of The Hot Brown, but had no idea what goes into one. Looks wonderful. I checked to see if my favorite YouTube chef, Chef John, has demonstrated this. He has (below). It sounds like you have a great day planned for the Run-for-the-Roses. Enjoy the Hot Brown, and the Julep. May your favorite horse win! www.youtube.com/watch?v=rMCPHFTf5YUwhat do you think about b. flay's using french toast??! |
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Post by divtal on May 7, 2018 20:46:07 GMT
What fun! Thanks for sharing that.  I've never had a Hot Brown, so I can't say how the use of a French toast might work. My guess: The soggy nature of French toast, having been soaked in egg/milk, would be too "mushy," from the start, to stand up to the other moist ingredients, that are piled on top of it. I think, if I were going to attempt it, I would use a thick-sliced bread, and toast it to "seriously dark." That would add to the flavor, and give more support to the rest of the dish. Tell us about what you used, and how it worked. |
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Post by nutsberryfarm 🏜 on May 9, 2018 22:48:47 GMT
What fun! Thanks for sharing that. I've never had a Hot Brown, so I can't say how the use of a French toast might work. My guess: The soggy nature of French toast, having been soaked in egg/milk, would be too "mushy," from the start, to stand up to the other moist ingredients, that are piled on top of it. I think, if I were going to attempt it, I would use a thick-sliced bread, and toast it to "seriously dark." That would add to the flavor, and give more support to the rest of the dish. Tell us about what you used, and how it worked. just followed the org. mainly...but left out the nutmeg & for paprika used a spanish smoked hot variety:  |
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Post by Jayman on May 10, 2018 2:06:44 GMT
I don't know what that dish is, but it looks good
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Post by Matthew the Swordsman on May 10, 2018 2:15:14 GMT
I want one! It looks almost as much fun as Windows 98.
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