Cheeseburger Garbage Bread (Stromboli)
video description
I've never successfully followed a recipe to the letter and got something I liked more than a personalized version of that recipe that suits who I am a little bit better.
I really appreciate your acknowledgement of that - especially with your corny little rhymes that are slipped in.
Thank you for what you do.
Date: 2024-02-03
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Comments and reviews: 18
grigorsamsa6564
When I was completely new to cooking, following a recipe to the letter helped me understand why people recommend certain things and do things in a certain way. What I love about your recipes is that you let us know what and where we can wiggle a little, and especially where you mention shortcuts, where your recipes differ from authentic versions, and things like that. Over the years, that actually helped me understand what was going on, what the important parts of the process are, and even why some experiments / mistakes turn out better than others. Love your work, Chef John!
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When I was completely new to cooking, following a recipe to the letter helped me understand why people recommend certain things and do things in a certain way. What I love about your recipes is that you let us know what and where we can wiggle a little, and especially where you mention shortcuts, where your recipes differ from authentic versions, and things like that. Over the years, that actually helped me understand what was going on, what the important parts of the process are, and even why some experiments / mistakes turn out better than others. Love your work, Chef John!
reply
Viraniel666
Hi Chef John, I just wanted to say thank you. I've been watching your videos for years, you have inspired me to cook over the year, and guess what I got accepted to Culinary School! I'm starting in March! Cannot wait! Thank you for recipes, thank you for being my mentor, thank you for your time and fantastic spirit that you deliver your videos, thank you for all the great things you have done over the years to help people get better in cooking. Respect man, you deserve it. Greetings from Poland!
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Hi Chef John, I just wanted to say thank you. I've been watching your videos for years, you have inspired me to cook over the year, and guess what I got accepted to Culinary School! I'm starting in March! Cannot wait! Thank you for recipes, thank you for being my mentor, thank you for your time and fantastic spirit that you deliver your videos, thank you for all the great things you have done over the years to help people get better in cooking. Respect man, you deserve it. Greetings from Poland!
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Viraniel666
Hi Chef John, I just wanted to say thank you. I've been watching your videos for years, you have inspired me to cook over the year, and guess what I got accepted to Culinary School! I'm starting in March! Cannot wait! Thank you for recipes, thank you for being my mentor, thank you for your time and fantastic spirit that you deliver your videos, thank you for all the great things you have done over the years to help people get better in cooking. Respect man, you deserve it. Greetings from Poland!
reply
Hi Chef John, I just wanted to say thank you. I've been watching your videos for years, you have inspired me to cook over the year, and guess what I got accepted to Culinary School! I'm starting in March! Cannot wait! Thank you for recipes, thank you for being my mentor, thank you for your time and fantastic spirit that you deliver your videos, thank you for all the great things you have done over the years to help people get better in cooking. Respect man, you deserve it. Greetings from Poland!
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todddixon3816
Hi Chef John. I've been cooking your Detroit Pizza recipe for years. Favorite pizza dough recipe by far. I think it would be interesting to use that style dough for this. What do you think Even better if this gives you a crazy idea to make a video about it experimenting: -.
Cheers and thanks for the recipes! (lol I feel like I'm manifesting Douglas Adams by saying that, apologies!
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Hi Chef John. I've been cooking your Detroit Pizza recipe for years. Favorite pizza dough recipe by far. I think it would be interesting to use that style dough for this. What do you think Even better if this gives you a crazy idea to make a video about it experimenting: -.
Cheers and thanks for the recipes! (lol I feel like I'm manifesting Douglas Adams by saying that, apologies!
reply
marks208
The recipe and the variations are very interestingly welcome. But to change the name from Stroboli to Cheeseburger Garbege Bread is sort of an insult. I understand your explination of incorporating the leftovers, but you asked. know what it doesen't look like, Garbage. Anyone offer a little better name Keep it as Stroboli Just askin'.
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The recipe and the variations are very interestingly welcome. But to change the name from Stroboli to Cheeseburger Garbege Bread is sort of an insult. I understand your explination of incorporating the leftovers, but you asked. know what it doesen't look like, Garbage. Anyone offer a little better name Keep it as Stroboli Just askin'.
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CatsPajamas23
I think I accidentally made this ( yeastfree pizza dough) last week while attempting to make old style strudel without the lost recipe (except mine were filled with apple and pumpkin) Subbing vegan butter, plus not trimming the ends yielded a very bready, non-crispy product. A savory filling is a great idea.
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I think I accidentally made this ( yeastfree pizza dough) last week while attempting to make old style strudel without the lost recipe (except mine were filled with apple and pumpkin) Subbing vegan butter, plus not trimming the ends yielded a very bready, non-crispy product. A savory filling is a great idea.
reply
martyguy8185
I love when a new video pops up. Your voice and the way it does up and down is always amazing. I did a modified version of your green bean casserole this past xmas. And it was wonderful!
Already thinking about this one and how i can add to it: )
Much love from Maryland. Keep on, keeping on sir!
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I love when a new video pops up. Your voice and the way it does up and down is always amazing. I did a modified version of your green bean casserole this past xmas. And it was wonderful!
Already thinking about this one and how i can add to it: )
Much love from Maryland. Keep on, keeping on sir!
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PhilFry-gj6xq
Beautiful! Have made very similar versions for 20 years. Can't go wrong with a few of these to feed a gathering. People want to pay for take out. Most popular version around here - ham, peperoni, salami, ring peppers, provolone cheese - well done/crispy, dipping sauces on the side.
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Beautiful! Have made very similar versions for 20 years. Can't go wrong with a few of these to feed a gathering. People want to pay for take out. Most popular version around here - ham, peperoni, salami, ring peppers, provolone cheese - well done/crispy, dipping sauces on the side.
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DC-id2ih
My mum used to make a version of this using sourdough but without the cheese and served it with homemade gravy. it was so good! It became a traditional meal at birthday parties growing up (ah the good old days lol. Thanks for sharing Chef John. can't wait to give it a try! Cheers!
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My mum used to make a version of this using sourdough but without the cheese and served it with homemade gravy. it was so good! It became a traditional meal at birthday parties growing up (ah the good old days lol. Thanks for sharing Chef John. can't wait to give it a try! Cheers!
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jimmyriter8638
Ah, the legendary 'First' comment strikes again! Pro tip: It's not a race; it's a comment section.
Let's leave the 'first' pursuit to our kindergarten days, shall we
Now, who's ready for some meaningful discussions and genuine engagement
reply
Ah, the legendary 'First' comment strikes again! Pro tip: It's not a race; it's a comment section.
Let's leave the 'first' pursuit to our kindergarten days, shall we
Now, who's ready for some meaningful discussions and genuine engagement
reply
seanfager8063
My mother makes a beef and cheddar stromboli and a corned beef stromboli every year for the Super Bowl.
I don't care about football at all, but you better believe I'm there to watch the Superbowl. Maybe this year I'll bring this bad boy.
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My mother makes a beef and cheddar stromboli and a corned beef stromboli every year for the Super Bowl.
I don't care about football at all, but you better believe I'm there to watch the Superbowl. Maybe this year I'll bring this bad boy.
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foodwishes
: 23 Cue TF2 Heavy nom SFX.
Anyway, I would think if one wants this to be a tad more Italian based, a layer of marinara on the bottom of the mix with some garlic would suffice. That mix though sound interesting.
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: 23 Cue TF2 Heavy nom SFX.
Anyway, I would think if one wants this to be a tad more Italian based, a layer of marinara on the bottom of the mix with some garlic would suffice. That mix though sound interesting.
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benjaminwatson543
I make a version of this where I fill it with really thick chicken gravy (I've found the gravy has to be thick, or else the bread just absorbs it and gets really soggy) It's one of my household favorites.
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I make a version of this where I fill it with really thick chicken gravy (I've found the gravy has to be thick, or else the bread just absorbs it and gets really soggy) It's one of my household favorites.
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soulbot119
that tip about the dough shrinking back, I'm really glad I watched this video because I'm about to roll out some dough and I'm dreading the shrinkback, it's so infuriating. I hope it really is that simple
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that tip about the dough shrinking back, I'm really glad I watched this video because I'm about to roll out some dough and I'm dreading the shrinkback, it's so infuriating. I hope it really is that simple
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jerryodell1168
Sounds perfect with just butter topping. It would then be fairly safe for small groups where there might be people with either know egg allergy from birth or late onset egg allergy (Grandson.
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Sounds perfect with just butter topping. It would then be fairly safe for small groups where there might be people with either know egg allergy from birth or late onset egg allergy (Grandson.
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AlistairGale
I think puff pastry would be better, and I’m never visiting New Jersey or wherever this abomination was spawned
Edit: Calzones and Panzerotti can take a long walk off of a short pier too.
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I think puff pastry would be better, and I’m never visiting New Jersey or wherever this abomination was spawned
Edit: Calzones and Panzerotti can take a long walk off of a short pier too.
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DeborahBrown-tj7wx
This looks delicious! I would probably shred some lettuce and make a small side salad with green onions and the special sauce dressing just to eat along with it. Gonna try very soon!
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This looks delicious! I would probably shred some lettuce and make a small side salad with green onions and the special sauce dressing just to eat along with it. Gonna try very soon!
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kellkatz
Every Rutgers student who has gone to Stuff Yer Face in New Brunswick NJ but lives too far away to get their Stromboli's - we can now indulge and make at home! Can't wait to make these! TY
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Every Rutgers student who has gone to Stuff Yer Face in New Brunswick NJ but lives too far away to get their Stromboli's - we can now indulge and make at home! Can't wait to make these! TY
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