As an Argentinian chef I must say you nailed it. Few other times (In fact, I think never) I've seen people recreating a choripán so well. Of course yours is an "elevated" version of what choripan stands for in Argentina... The thing is that typical choripán bread hast to be bad from a technical point of view. Choripan is a street food eaten when you go to a futbol match, when you are hangover at 5 or 6am or on a sunday asado with your family and friends; this means than rather to be carefully and properly cooked with lots of technique the main ingredient is nostalgia or emotion. I elaborate: the crust is really thin but crispy (exact same colour as your buns) but it should hurt a little when you bite into it and as it cracks in your mouth. The crumb is a bit dry, so thats why we toast the buns. The chorizo itself was spot on. Totally something you would eat here, I was blown away when I saw you do the exact same as here... Anyway, if you want to know a bit more about argentinian chorizo: In a good case scenario it will be 100% pork. Usually its a mix between cow and pork... Very importante to let it cure for about 2-4 days at "cool room temperature" which is not a good hygiene measure but its the reality. It does have wine, it does have garlic (just a bit), it sometimes has paprika and always a little tiny pinch of cumin which is esential in some argentine foods. The grilling was also perfect. In Argentina our barbecue method is to let the charcoal on fire and reduce it to a white-ash-covered-red-ember. That is because of two reasons: In Argentina people tend to eat very overcooked meat (Medium american is considered "jugoso" or medium-rare in Argentina. In some parts of the country people will say that the american medium is argentinian rare) and also the asado technique consists on a VERY low and slow VERY gentle cooking of the meat that lasts somewhat between 45min up to 3hours. On the chimichurri, the only thing I can say is that there are many ways to do it BUT the use of red wine vinegar/apple cyder vinegar is a must be. Also the mix between dry garlic, dry oregano, dry parsley and (really mild) chili flakes is traditional; it is very rare (yet a pleasure) to have a chimichurri made out of fresh oregano, parsley and garlic. The thing is that you let it hydrate and sit in the fridge for long time... Some people do it from the night before to lunch time, others age it for a day or two, not many for a week, and of course there is the people who keep it chilled in the fridge for a month. Visually its not so green but more brownish-reddish-greenish. Anyway, fresh chimichurri is not unseen or unknown, just not common. As said before the magic of having choripan in Argentina is the emotional impact it has and the times in your life, or day, when you eat that sandwich: usually happy, sometimes bad if your team lost at the futbol match but always passionate. I could say that you took our beloved chori and improved it a lot, WITHOUT turning it into something else, something that is not connected to our roots and carnivore culture; for that I am so damn thankfull and happy. What an awesome job. Keep it up, hugs and kisses (yeah, in Argentina we kiss on the cheek, between guys too) and congratulations for a sandwich perfectly recreated.
@marianagallara2885
6 жыл бұрын
Hablas del impacto emocional del choripan, y estoy tan de acuerdo! Como Argentina viviendo en Suiza no te puedo explicar la nostalgia que senti viendo este video 😂
@angieargen
6 жыл бұрын
Ja no tenía idea de que llevaba vino el chori, ni de que hay que dejarlo secar por unos días!
@agushex
6 жыл бұрын
For me, as an argentinian too (chef as a hobby) i would add/differ a little bit. I would say that maybe the charcoal must be white before cooking, I have heard things like "black charcoal smoke is a bit poisonous" dont know if its true but it is a little bit different in taste. Regarding the bread your are totally right but chori can also be versatile you can have a great chori with very very crunchy bread or with a very very soft exterior and its just different versions at least for me. Regarding the actual chori, its a matter of taste, personally I like pork 60/40 ratio but there is people that like a good mix pork/cow or others that say that the true chori is 100% percent with no discussion and I must say.... Either of them with a good chimi and well cooked is delicious. Didnt know about the wine and i didnt saw nor eat a chori with that colour after or before cooking the cow chori is red and the pork one is basically white so that gave me some doubts but either way I KNOW that that recipe should be delicious. Regarding chimichurri... Or as some tales say "Jimmy's Curry" I always make it with fresh parsley and garlic, dry oregano and dry chilli flakes, for me thats the dry base, then the liquid base is apple cider vinegar or wine vinegar with... Originally sunflower oil and for my taste olive oil... Then since personally I love hotspices I often put a bit of fresh chilli, sometimes peperoncino, and stuff like that, but there is two things for me (going away from the tipically, originally and culturally appropiate recipe) i love to add smoked paprika and a little splash of whisky, jack daniels or chivas is great. saludos!!
@UranijaZeus
6 жыл бұрын
Keep that carnivore and authentic cuisine alive. Argentina is my dream country to go. :)
@jugoprex
6 жыл бұрын
en mi vida intente hacer un choripan casero, pero tu comentario me hizo sentir como una experta ja.
@nicomagliaro
4 жыл бұрын
Also a very traditional topping to dress choripan up is "Criolla" source, which is made with fine chopped dices of tomato (no seeds), onion, green and red pepper, complete with 1/3 vinager/oil (avoid olive too strong). Liquild needs to flood over solids. Great stuff, keep rolling... cheers from Argentina!
@ThiagoLobato
6 жыл бұрын
Argentina is LIFE¹¹¹¹¹¹¹¹¹¹¹¹¹¹¹1 Dulche de leche, Chorizo, Tapa de quadril, Choripan
@leanYP
4 жыл бұрын
🇦🇷 Yessah 🇦🇷
@alisonclaire2298
5 жыл бұрын
You have to make South African vetkoek (a fried, savoury donut-like bread) with curry mice, cheese, and golden syrup! Such a nostalgic and yummy sandwich for me.
@Mikesco3
4 жыл бұрын
The fact that you got complimented by Argentines should send you through the roof, we are a really tough crowd to satisfy, and there's a fierce competition for who makes the best anything in our culture. But I'm also half Argentine and you did nail it, in fact placed so much attention on every detail that it's like you made a prince out of a beggar, because the "chori" as we know is like this very low class dish that causes even high class people to enjoy it's guilty pleasure.
@miagy420
4 жыл бұрын
It looks so simple and so tasty.
@nikkitachan
6 жыл бұрын
You should do a South African sandwich! we have a few to choose from. The Braai Broodjie, Kota/ Spatlo, Bunny Chow, Gatsby, Midundu/Vet koek and mince, Roosterbrood or the Boerewors roll!! at least look them up. Most of them are the perfect hang over food :D
@JenB.188
4 жыл бұрын
Wow! Just wow!!
@HermioneOnABike
6 жыл бұрын
I need that little whisk that he always uses to start his doughs!!!! What is it actually called??
@ezeSet0
3 жыл бұрын
15:26 That's when he becomes a new man. A man that has tasted choripán. He will never be the same man again and he knows it.
@gonzaloselicante5733
4 жыл бұрын
I strongly recommend using celsius aswell as fahrenheit, making it easyer for the rest of the world, besides Liberia, Myanmar and the other weird one.
@biggs1303
6 жыл бұрын
Oh please, please make the next sandwich a Cubano!!!
@axiomist1076
6 жыл бұрын
The bread sounds so delicious when you cut it. I dont like Chimi, its too sour. Just butterfly the sausage and put it in the bread. Maybe, to take from the NY sausage sandwich the Italians sell, roasted onions and peppers. Yeah!
@TheNinnyfee
4 жыл бұрын
Fun fact: "Fleischer" is one German word for butcher, so basically in German your local butcher is "Butcher, the butcher". Just the perfect name.
@hercrespo
6 жыл бұрын
I'm an Argentine and I approve this message.
@prohomecooks143
6 жыл бұрын
haha, spread the message if you approve
@ernitosefuealrio
6 жыл бұрын
I'm also argentine and i also approve this message
@cesarverazzu2485
5 жыл бұрын
Como se te extraña en la selección, ya no hay mas 9 de área como vos 😂😂😂
@Kosme88
5 жыл бұрын
Chimichurri con aceite de oliva? Si haces eso aca te deportan.
@cesarverazzu2485
5 жыл бұрын
@@Kosme88 pero si se hace con aceite de oliva
@LifebyMikeG
6 жыл бұрын
Josh here, the other brother. A few things. 1. I need that sausage maker immediately, now I can't stop thinking about making sausage. 2. That sausage maker, the whole process of making sausage really, I hadn't realized how uh... well you can imagine how similar the process looks too (fill in the blank)
@revolverocelotbobbys
6 жыл бұрын
ew, haha...
@paperdave1963
6 жыл бұрын
to*
@addisonbiaggi4155
6 жыл бұрын
You read my mind
@lewismaddock1654
6 жыл бұрын
Art thou sure thine lady will let you eat that much meat?
@DivinelyBlessed718
6 жыл бұрын
Glad someone said it. 😂😂
@emmanuelalonso8872
6 жыл бұрын
I adore the absolute effort you dedicate to making the sandwiches from scratch
@prohomecooks143
6 жыл бұрын
it's a beautiful art form and I love it
@gregdubya1993
6 жыл бұрын
Another uplifting comment from "Balls in yo mouth"
@fuferito
4 жыл бұрын
Dude makes: His own sausage; his own condiment; his own sandwich bread. Respect.
@ditlevbjerregaard571
6 жыл бұрын
you should definitely do the king of danish sandwiches the "flæskesteg-sandwich". it is a Pork Roast Sandwich with red cabbage and danish cucumber salad. it's so good!!!
@prohomecooks143
6 жыл бұрын
wow adding that to the list for sure!
@cyndifoore7743
6 жыл бұрын
ditlev bjerregaard that sounds delicious!
@svalson
5 жыл бұрын
I agree. Nothing quite like it.
@YourMajesty143
4 жыл бұрын
How do you even say that? My eyes are going cross-eyed trying to sound it out 🤔
@artoriasxv2844
5 жыл бұрын
I'm an Argentine, who eats choris alot and man you nailed it, however I recomend to use red wine vinegar for a more traditional taste
@prathamshrestha5313
6 жыл бұрын
You and babish both uploaded at once and made sausages.
@prohomecooks143
6 жыл бұрын
haha hilarious, I gotta check that out
@LifebyMikeG
6 жыл бұрын
I bet he didn't have any Ansel sausage knowledge though...
@Dimlien
6 жыл бұрын
I literally watched Babish's video immediately before this one.
@irunapixie5600
5 жыл бұрын
its a sausage party?
@yakitatefreak
5 жыл бұрын
@@irunapixie5600 Party? No. It's a sausage fest.
@twoboxtoofurious
4 жыл бұрын
I'm argentine and I'm surprised at the work you put into this, even making your own bread, chimichurri and chorizo! I just wish you didn't cut the chorizo like that at the end! You're supposed to fit one chorizo, cut in half, in one piece of bread, ideally! Yes, even if it doesn't fit perfectly and they have different shapes. If you cut the chorizo in little pieces they are going to be moving around the bread too much and might even fall!
@lucasfernandez5779
4 жыл бұрын
I totally agree with your comment...but someone needs to step up, open his heart and talk about the butterfly cut. Finishing the choripan with a butterfly chorizo and the chimichurri on top of the chorizo, not just in the bread...that's the real magic. Notes apart...it was really pleasant to see that he didn't try to garnish It with some tomato or lettuce like someone said in another comment. That would be a sacrilege
@Coyote27981
3 жыл бұрын
Aguante el chori mariposa, el doradito que se hace en el medio es glorioso.
@bymarcosba
4 жыл бұрын
i'm from Argentina, dude... you nailed it 100%. Congrats!
@Crazetex
5 жыл бұрын
I get so excited whenever Ansel is in an episode!!! I'm not even big into meats but he has such a way with detailing cuts and procedures. A+ inclusion, every time
@patrickkeller2193
6 жыл бұрын
Be really carefull about advertising grilling inside. I can't tell you how many people kill themselves that way. Put it in front of the window or better even use the chimney from your stove (external chimney, not just a circulation filter!), use a small amount of coal, preferably the japanese kind.
@LifebyMikeG
6 жыл бұрын
I had a serious fan circulation set up, but noted advice
@patrickkeller2193
6 жыл бұрын
glad to hear you did, but it's important to talk bout it too, cause people will copy what they see without thinking, or simply without knowing better.
@fresque
6 жыл бұрын
Thats how you get a Darwin Award
@patrickkeller2193
6 жыл бұрын
Not quite Darwin Awards worthy, as smoke isn't obviously poisonous and proper fires often don't even produce the poisonous gas (carbon-mono-oxide) but you newer know when they do, that's the danger.
@dark3rthanshadows
5 жыл бұрын
lol, where i'm from we don't have this american thing, everybody grills inside
@MatthewWenzel31
6 жыл бұрын
I appreciate that you took the initiative to grill those sausages, but PLEASE don't get Carbon Monoxide poisoning. Grilling indoors is super dangerous.
@abilawaandamari8366
6 жыл бұрын
Why is everything so dangerous to westerners?
@elshizz
6 жыл бұрын
@Ye olde goi The camera/grill is directly in front of the kitchen window, and you can see a standing fan blowing any possible smoke out of said window. No worries.
@Tutorp
6 жыл бұрын
@@abilawaandamari8366 Because we live in a very safe society, making small risks relatively much larger. Also, because grilling indoors actually is pretty dangerous. Every year, people actually die from using outdoor grills inside. That said, I wouldn't be too afraid of doing it myself (though not regularly), if I used a small grill like in the video, with a limited amount of charcoal, in a large and VERY well-ventilated room (with fans blowing the smoke and gas out an open window, and the ventilation lasting for a significant period of time after I was done).
@wasd____
5 жыл бұрын
@@abilawaandamari8366 Westerners point out that grilling indoors in dangerous because it *is* dangerous. Look at the statistics on how many people die each year from carbon monoxide poisoning.
@wasd____
5 жыл бұрын
@Russell Sanderson Coal stoves and fireplaces are different. Fireplaces are built underneath chimneys and stoves have exhaust ducting. Just setting up a charcoal grill in your house in some random spot without adding any special ventilation to handle the exhaust is asking for a case of monoxide poisoning.
@mainnevent515
4 жыл бұрын
End product was good but Jeez it took two weeks to make.
@federicoz100
6 жыл бұрын
Here in Arg we tend to toast the inner sides of the buns too, makes it better.
@federicoz100
6 жыл бұрын
A good way to do that is to open the bun, and let it rest on top of the chorizo when is cooking up at the grill... Bread gets smoky and oily, works like a charm.
@prohomecooks143
6 жыл бұрын
good to know, I think it deff could of used that
@ADRIAN-zh4ti
6 жыл бұрын
nothing will make this piece of shit better.
@Jacob-sb3su
6 жыл бұрын
@@ADRIAN-zh4ti lmfao
@ignaciocamean9924
6 жыл бұрын
Great attempt to the chori! almost spot on. I should add some spices to the making of the chorizo itself, adding ground black pepper, chili flakes and dry oregano. The final colour of the sausage is a bit odd for us the argentinians, usually the 100% pork chorizo is white, because the garlic is infused in white wine. Nevertheless, I'm guessing that the chorizo you've made must be delicious. Greetings from Buenos Aires!
@ChefRafi
6 жыл бұрын
What’s your favorite sandwich? I like banh mi.
@LifebyMikeG
6 жыл бұрын
Banh Mi is the best in the world (Josh here)
@silviadinoia5943
6 жыл бұрын
I have a vietnamese boyfriend and he never made me a banh mi. I am SO offended!
@PlayaSinNombre
6 жыл бұрын
The next one...
@BombaJead
6 жыл бұрын
Argentinian here, "milanesa sandwich" and "lomito completo" are my favourites. But I also like cubanos.
@hojdog
6 жыл бұрын
I'm in vietnam right now :) think I'm gonna go down the street and get one right now for breakfast... costs 60p here
@nacherryblossom
6 жыл бұрын
here in argentina the choripan is part of the street food or the Asado of de sundays. Pork chorizos are the best. It can go wih a "criolla" sauce too: tomato, onion, lemon juice, sal, a lot of pepper and oil.
@prohomecooks143
6 жыл бұрын
thanks for the info
@sechmascm
6 жыл бұрын
dice the ingredients don't make a paste when making that
@cho7879
5 жыл бұрын
they might know our criolla as pico de gallo from mexico
@melkorcito
4 жыл бұрын
I make criolla with tomato, onion, red pepper, green pepper, green onion, vinegar, olive oil and hot water
@BakedCity
6 жыл бұрын
Argentine here. I was drooling by the end. Congrats, I think you nailed it. Definitely one of my favorite Argentine options.
@maplewoodcreations
6 жыл бұрын
I can see now why the Argentinians love this!
@pilaar3639
6 жыл бұрын
I am from argentina and this is really cool
@agustincastiglione7848
6 жыл бұрын
It's also very common here in Argentina to use "Criolla" instead of Chimichurri, which ingredients are raw onion and pepper very very small chopped
@pielagow
Жыл бұрын
Yeah I thought the same, I do prefer criolla for choripán and chimichurri for red meat as entraña o vacío.
@SvenBeh
6 жыл бұрын
Great video, but dear other viewers please remember to never grill inside. Any open fire inside could easily kill you, because burning wood leads to an high production of carbon Monoxide, which is an odorless and colorless gas that will kill you, before you even notice it. So if you want to grill something, do it outside or at least provide proper air circulation.
@lianwolf694
6 жыл бұрын
I'm Uruguayan and here's kind of the same. But how about you try to recreate the "chivito" ?
@theendurancefitnessacademy4826
6 жыл бұрын
This sandwich series is my favorite thing on youtube right now! Bravo Mike!
@prohomecooks143
6 жыл бұрын
thats great to hear! please spread the love!
@sformichelli2
6 жыл бұрын
Well well well, look who it is
@justlisten527
6 жыл бұрын
Primer Yankee que armó ALTO CHORIPAN
@MrChit-od9po
4 жыл бұрын
Dude..hairs standing on end..I love parsley and home made sausages. I didn't even know what chimichurri was.. ..you got yourself a subscriber..thanks man
@fatimasiddiki4208
6 жыл бұрын
you should make a bun kabab from pakistan!!! It is so yum, kabab wrapped in an omelette, with some pickled onions and peppers, minty green sauce, mayo, some red sauce and once in a while some chickpeas. ufffff topped with fresh tomatoes and cucumbers. im drooling
@ZenoManue61
4 жыл бұрын
Excellent Series.....!!! Love the Chiripan...!!! Thank you...!!!
@leecheyenne
6 жыл бұрын
I was a former exchange student in Argentina, and this video instantly gave me flashbacks to weekend asados! I really missed the sandwich bread and it never occured to me I could make it myself. The bread you made was the exact one I used to eat, which I love to eat with butter and dulce de leche. Also where I stayed, we weren't too big on chimmichurri but we'd eat churripan butterflyed with mustard and ketchup. Good job!
@prohomecooks143
6 жыл бұрын
hmm good to know! glad I got the bread right, it felt good to me
@LeonardoBarilariDaniel
4 жыл бұрын
As an Argentinian, i believe this is greatly accomplished. The only tiny detail that would have made it even more Argentinian Style, would have been not chopping the Choripan in pieces,, but instead just, slicing it trough in half, and dropping it whole into the bread. Anyhow, its great. Congrats.
@lingoman1
6 жыл бұрын
You did good. Keep it simple. Good ingredients. Next time, do half red wine vinegar and half lemon juice for your chimichurri. Good oil. A+ on your efforts, from another Argentine. ;-) PS: Try Chinchulines ;-)
@dayla8634
6 жыл бұрын
Please do Banh Mi. For me it has always been the best sandwich. The balance between all the flavors has always been mind blowing to me.
@leetbubba
6 жыл бұрын
As a swede most of our sandwiches are "open-faced" sandwiches. One of my favourites being Toast skagen, a butter fried toast topped with coursley chopped shrimp, mayo, dill, lemon and horseradish, often topped with some roe and even more dill. I also really like a classic bookmaker toast. Steak, mustard, horseradish with some creamy egg yolk, whats not to love?
@cyndifoore7743
6 жыл бұрын
Henkan those sound wonderful 😊
@andyalvarez6031
4 жыл бұрын
imo the bread needs to be a little firmer, almost like a french baguette. Great video though! You nailed this as far as the simplicity of the sandwich...see the sandwich is very closely related to soccer. A lot of the time you're on the run eager to get to your seat and a quick sandwich is your best friend. oh and a coke;)
@DaCubanPrincess
6 жыл бұрын
The Cuban Sandwich
@prohomecooks143
6 жыл бұрын
I know I know
@FireGuy90
6 жыл бұрын
I recently followed Babishs Cubano sandwich recipe. It was a revelation. Most amazing thing I’ve ever put in my face.
@rai_l
5 жыл бұрын
@Tim Anders so should we call french fries american because somehow americans make them better?
@natmo8819
6 жыл бұрын
el choripan es la verdadera razón por la que me mude a argentina
@tfrodriguezg
4 жыл бұрын
ese chorizo tiene muy buena pinta! (that chorizo looks so good!) greetins from argentina!
@leanYP
4 жыл бұрын
Tremenda pinta! Saludos hermano 🇦🇷
@11201339
2 жыл бұрын
I'm Brazilian and last time I went to Argentina, I fell in love with lomito sandwiche.
@LisaLee__
6 жыл бұрын
Man im praying for a really really really good vegan sandwich. I used to eat honey turkey, provolone cheese, no mayo, salt pepper vinegar, a cold slice of tomato diced into smallish pieces and some fresh crunchy lettuce in a lightly toasted Kaiser roll. Ugh, it's been so long. Best bodega in Queens
@glasswolf2061
5 жыл бұрын
Nobody's saying you can't go back! xD
@WorldTravelerCA
4 жыл бұрын
Must of add 1 tabl. Spoon of sugar to green mix
@Mileizuela
4 жыл бұрын
chimichurri is not green at all. and never is sweet ...its a little bit spicy lots of garlic parsley olive oil paprika and salt
@salojan4571
6 жыл бұрын
Kokoreç from Turkey! Best sandwich ever
@andresbarrantes522
4 жыл бұрын
Why does he add the flour in batches? Does it makes any difference if I add all flour at once?
@JorgelinaVega
6 жыл бұрын
No chimi for me, butterfly chorizo, lovely bread, yum!
@prohomecooks143
6 жыл бұрын
wow, only 2 elements? I thought three was simple enough but thats pushing it
@AnimiHFR
6 жыл бұрын
Yeah, depends a bit on the chorizo style, but generally they're really packed with flavor. Aside from chimi, we also use "salsa criolla" on the choripan: en.wikipedia.org/wiki/Salsa_criolla
@soldannunzio
6 жыл бұрын
Salsa criolla too ♡♡♡
@gustavomattos7669
5 жыл бұрын
This series is so amazing! I am waiting for the Brazilian pão de queijo com pernil! That would be quite of a challenge to make! This video was amazing!
@ihaveasmartsister
6 жыл бұрын
Literally my fav series from Brother green now
@prohomecooks143
6 жыл бұрын
;)
@tommapar
5 жыл бұрын
Besides Chimichurri we also put "Salsa Criolla" on it, which is a salsa made with finely chopped tomatoes, green and red bell peppers and onion with a little bit of oregano, lots of vinegar and some olive oil. It's less spicy than chimichurri but more tangy and just amazing how it compliments any piece of meat. There are a lot of recipes on the internet on how to make it. It's truly amazing, I personally prefer it over chimichurri.
@silviadinoia5943
6 жыл бұрын
Fun fact: chimichurri is exactly like piedmontese "salsa verde", I wouldn't be shocked if originally was imported by piedmontese immigrants in Argentina (when sothern italians went to the US, northens went to Argentina). Lovely. Also this bread is pretty similar to our "mica rissa", in a much more simplified form (we actually fold the dough like hell).
@prohomecooks143
6 жыл бұрын
hmm interesting
@facundocorradini
6 жыл бұрын
Bread is quite similar, and the sausage is pretty much a Italian sausage
@TeamStevers
5 жыл бұрын
Gotta slice links in half and grill inside down to get the crispy pork bits
@danielbasson4692
6 жыл бұрын
Do a Boerewors Roll, a classic from South Africa - served with caramelised onion, tomato relish/chakalaka.
@prohomecooks143
6 жыл бұрын
ill check it out
@leanYP
4 жыл бұрын
🇦🇷Excellent man_From Argentina!!! 🇦🇷
@satchelsieniewicz738
6 жыл бұрын
Don’t kill your self with that carbon monoxide
@life_sized
6 жыл бұрын
Great video Mike! Can you make a Cemita for us? I have some great dried chiles for you if you want and am based in Brooklyn. In Puebla they put a few dried and smoked jalapeños (moritas?) together with some red onion, vinegar and sugar. My personal preference is Milanesa style. Still cannot find a perfect Pueblan Cemita in NYC, though a few good versions found in Queens. I miss them so much.
@kyle-mb1ij
6 жыл бұрын
grilling indoors. so wrong for so many reasons lol
@prohomecooks143
6 жыл бұрын
;)
@giancarloandrebravoabanto7091
4 жыл бұрын
l always wanted to make my own sausage. but first l need to buy a house 🏡
@Stratplayer05
6 жыл бұрын
An Argentine Choripan eh? Sounds like it's time for this series to go next door to Uruguay and feature a Chivito?
@jacethomas2170
5 жыл бұрын
1. talks too much 2. looks like he works at bunnings
@TheJannick
6 жыл бұрын
Make the danish flæskesteg sandwich 🙌
@melkorcito
4 жыл бұрын
I'm Argentinian, and that choripan was really well done. We dont do it with curated chorizo we cook it fresh, but i guess that could spice it up. curated chorizos are from spain and applies to salami too but a chorizo sausage in argentina goes fresh to the grill. Another tip for anyone trying to cook on a grill Argentine style, dont put the meat if the coal is still flaming. move the coals let the flames tun off an when theres just cooal burning red put on he meat and let it cook slowly . Argentine bbq is never medium rare, you cook it slowly untill its tender and evenly cooked
@gianfrancolozupone3271
6 жыл бұрын
Nailed it!! But you should have used white wine intead to get the color right. Argentinian 100% pork chorizos are light pink when raw. I never let the wine boil, just heat it and put the garlic in to make a 15 minutes infusion. Some people add some all purpose flour to the meat as it helps in retaining some moisture in. I also add some water to the mixture (yours look a bit dry). I really think you overworked the meat, you should be able to see the fat and the meat in the final raw product and even when it is fully cooked. Next time try adding nutmeg, dried oregano to the meat and, to give it a twist, some anise. Salt should be 2% to 3% the weight of the meat+fat. The chimichurry is 100% OK, but there are as many recipes as there are argentinians. The bread is fine. We toast it when it is starting to stale or is not good quality. I really liked this video!! Now i am hungry!!
@yafarblasco4524
6 жыл бұрын
AGUANTE ARGENTINA MODO DIABLO ESKERRIIIII
@Chefsantatravels
6 жыл бұрын
I guess different parts Of Argentina Make chimi churi Different . My friends from Argentina His mom makes it with Grapefruit Juice , Lemon juice Or lime juice whatever she has, Vinegar added a little red wine She uses fresh basil and fresh oregano .Parsley and garlic It was delicious I'm retired butcher If I was gonna leave the sausage to dry In the refrigerator For over 3 days For safety I would add Pink Salt Again just for safety . Enjoy your video Even now that I leave a keto Lifestyle I am a sandwich addict I would rather have a sandwich then a gourmet meal . Really enjoyed your video on Bone broth .Thanks again
@prohomecooks143
6 жыл бұрын
it's the same thing as any staple in a cuisine, there's always going to be different traditions. There are no laws to making food, you just gotta pick what you enjoy the most
@Gamandaria
6 жыл бұрын
I am from Argentina and yes, you are totally correct. Chimichurri is made differently even in the same region
@yanki12
4 жыл бұрын
Approved! From Buenos Aires, Argentina.
@KLKCaPeñarol
6 жыл бұрын
el proximo tiene que ser el chivito uruguayo!!!!!!!!!!!!!!!
@gonzalogutierrez9233
4 жыл бұрын
Genio de la vida! Excelente tutorial!! 👏🇦🇷
@lawrencekeleher1231
6 жыл бұрын
Mmmm what's wrong with the classic peanut butter sandwich. ....
@gewreid5946
6 жыл бұрын
I want to see Mike make peanutbutter and the touches he adds to it. Might be quite interesting and informative.
@RomeoBarnes
6 жыл бұрын
These provide more sustenance for a longer period of time
@FerchoGS91
6 жыл бұрын
An Argentinian one told me: "Why would you ever put OLIVE OIL in chimichurri? That's from Europe, we don't have Argentinian Olive Oil. We use Vegetable Oil." Just a thought.
@letsdanss
6 жыл бұрын
We have lots of argentinian olive oil, it's a big industry in the north west provinces of the country (Mendoza, San Juan, etc). Your friend was right with the kind of oil, usually chimichurri is made with cheaper oils, like sunflower.
@FerchoGS91
6 жыл бұрын
Alan Kasis Noted. I'm from El Salvador. I Think what he meant is that it is not considered originary from Argentina.
@ianrodriguez4445
4 жыл бұрын
Dude, i'm from Buenos Aires and also a chef, and have to tell you, man. You totally nailed it. Respect
@BOCITProduction
6 жыл бұрын
You should make the danish ''Smørrebrød''. My favorite Smørrebrød is ''Tartar Smørrebrød''. You might like ''Dyrelægens natmad'' or ''Sol over Gudhjem''
@edsnowden4990
4 жыл бұрын
¡Buenas! I don't know about the rolls and the sausages, although they seem great. But you definitely have some serious chimichurri game going. If you want to dive in deeper into sausage making...now you have the equipment anyway, how about another Argentinian altime asado classic? morcilla.
@EdwardLorn
6 жыл бұрын
"Chill in the frdige for better flavor." Where do you wuggest I buy a frdige?
@LifebyMikeG
6 жыл бұрын
it's new technology, look it up...
@jamesmcdermott5048
4 жыл бұрын
Sausage casing trick.... My girlfriend does it with her mouth!!! ;-D
@nicomatt
6 жыл бұрын
Well done!! I'm from Argentina and completely approve this 👏🏼
@mauromartinez7440
4 жыл бұрын
A little mustard on the bread gives a nice taste we made some on the 24
@martincasas8817
6 жыл бұрын
Please do an arepa rellena from Colombia or Venezuela. I dont know it they would qualiffy as a sandwich beacuse they are not made with bread but with an arepa. Either way i would love to see you cook that #sandwichseries
@lucasbrea2979
6 жыл бұрын
Yessss finally,I’m from Argentina and I requested this a few months ago!
@ReyTamayoPhatInnovator
6 жыл бұрын
You can also do this the way Cuban bakeries do which is to wrap the chorizo in puff pastry. Now we use Spanish dry chorizo but it is easier to make and just as delicious!
@juanrespuela
4 жыл бұрын
Un aplauso para el asador!!!👏👏👏👏👏
@tonybucca5667
4 жыл бұрын
But...it takes 2 days to make the bread....and FOUR DAYS to make the chorizo...not quite an after work meal...It looks AWESOME, and I'm going to try it!
@julianlucianot
6 жыл бұрын
You should definitely try milanesa sandwich. Great video by the way
@prohomecooks143
6 жыл бұрын
hmmm, stay tuned for episode 5
@DonwardDucken
4 жыл бұрын
A bratwurst sandwich :'D
@docohm50
6 жыл бұрын
I loved how you made everything from scratch. I want that sausage maker now. Xmas present I suppose
@LifebyMikeG
6 жыл бұрын
it's great! you can find it here: www.amazon.com/shop/brothersgreeneats01?isVisitor=true&listId=2KA9C5P7PGQD0
@adangelor
4 жыл бұрын
Great work! You nailed it! Chimichurri is it said that was invented by an Irish soldier named James Mc Curry (or anything like that) and the argentine soldiers named the sauce after his name in a spanish fashion (Jimmy Mc Curry = chimichurri)...
@tommapar
5 жыл бұрын
We also sometimes "butterfly" the chorizo. That means we cut it in half inside the choripan and then drip the chimi or the criolla sauce on top of it so that the flavors of the sauce can mingle with the meat a little bit more. In case you're wondering why we call that "butterfly" it's because the chorizo kinda looks like a butterfly when cut in half, lol. EDIT: Nevermind, I just watched the part where you slice it in half :p
@TheGreatGarrus
Жыл бұрын
Pero el chorizo mariposa se corta antes de que esté cocido y se pone en la parrilla así. Lo que deja un chorizo mas seco. Él lo cortó después de cocinarse, por lo que no sería chorizo mariposa
@ebz3001
4 жыл бұрын
you killed this bro.... we made a family project of this. my 15 year old girl can't WAIT for the meat... i said "do you want good... or great? if you want good i can take it out right now... the look on her face was priceless.... and she waits while i make her a BLT with all the fixins :} ..."is it weird to say a channel has changed your life? whatever, it did, cooking is boring.... this channel is NOT BORING. i can watch 10 episodes a night after work... best thing is my 15 yr old girl loves cooking now. short of some hygeine and cleanliness shortcomings(raw chicken, blood, etc she doesnt get the danger but she's learning)j. just f*cking rock on dude your shit rocks.
@pipapo3030
6 жыл бұрын
Hey Mike, what is the best moment in the dough-making process to let it sit over night to bake the buns in the morning for breakfast without the four hours of preparation? Greetings from Germany ;)
@prohomecooks143
6 жыл бұрын
either let the dough rise overnight in the fridge or let the shaped buns proof in the fridge overnight
@husamarab2970
6 жыл бұрын
What did you sprayed the buns with
@SamEsss
5 жыл бұрын
Using COALS INSIDE CAN BE DEADLY!!!! Seriously! They produce a serious amount of carbon monoxide.
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