[2 - 5] so for the soup i'm just gonna need some
[5 - 8] onions and some garlic and yes i use
[8 - 11] pre-peeled packaged garlic i go through
[11 - 13] a lot don't judge me this is the best
[13 - 16] way to go in my opinion peeling garlic
[16 - 18] is one of my most hated tasks to do i'm
[18 - 20] not a fan of it so i just buy the
[20 - 22] pre-peeled i should probably hone my
[22 - 25] knife first um some people ask me this
[25 - 26] question i've gone over this in a video
[26 - 28] but this is called a honer this is not a
[28 - 33] sharpener this just hones the blade
[35 - 35] i would say use a medium-sized onion
[35 - 36] like this guy right here if it was any
[36 - 38] bigger use half this is just the right
[38 - 50] amount couple of side swipes
[57 - 57] something really nostalgic about the
[57 - 58] smell of like canned tomato what does it
[58 - 60] remind you of chef boyardee just reminds
[60 - 62] me of that so what we're going to be
[62 - 64] doing today is tomato soup with grilled
[64 - 66] cheese that's a classic i honestly
[66 - 67] didn't grow up with that i didn't much i
[67 - 69] think it's like a like american thing i
[69 - 71] didn't grow up with that but i love it
[71 - 73] it's really good a little bit of olive
[73 - 75] oil maybe a lot just to cover the bottom
[75 - 79] cover your bottom and put them in
[79 - 81] put some salt in there i've got some
[81 - 83] celery seed red pepper flake you know
[83 - 85] it's like the stuff they get at the the
[85 - 88] pizza joints and then aleppo pepper you
[88 - 90] don't have that you can use korean chili
[90 - 92] flake which is really good too
[92 - 94] mediterranean oregano not the mexican
[94 - 96] stuff has a different flavor and then
[96 - 98] for that i just like to crush it up with
[98 - 100] my hands a little bit it's our little
[100 - 103] mix right there that goes in
[103 - 105] a little bit of black pepper and now you
[105 - 106] see the onions are getting kind of
[106 - 108] translucent i'm just going to add a
[108 - 112] little bit of butter
[113 - 113] okay now at this point i've got my
[113 - 116] canned whole peeled san marzano tomatoes
[116 - 117] you want to look for the ones that say
[117 - 121] san marzano on them pour those in
[121 - 122] just kind of stir it up to get all the
[122 - 124] bottom mixed up together with it
[124 - 127] so like you can use cream whatever i'll
[127 - 129] just use half and half i'm doing two
[129 - 131] cups that's two cups right there going
[134 - 136] mix that up a little bit now we just
[136 - 138] need this to simmer on low heat around
[138 - 140] 30 minutes or so then we'll come back to
[140 - 143] it so we just got it simmering on low
[143 - 145] here and we can season this to taste
[145 - 147] after we blend it actually let's blend
[153 - 153] it smells so good right so yeah tomato
[153 - 155] soup it's super simple as you can see if
[155 - 157] you don't have one of these you use one
[157 - 159] of those potato mashers it'll just be
[159 - 161] nice and chunky or a blender a blender
[161 - 163] works fine too actually a blender works
[163 - 165] better than this
[165 - 166] once you're done with this don't forget
[166 - 168] to blend it and also don't forget to
[168 - 170] like and subscribe
[170 - 172] there you go if you want it to be
[172 - 173] smoother than this put it in the blender
[174 - 176] but this is a nice consistency
[176 - 178] just taste it i'm gonna do some salt
[178 - 181] black pepper to taste and some citric
[181 - 183] acid to taste
[183 - 186] maybe a little more olive oil as well
[190 - 190] oh there it is
[190 - 192] good old sourdough loaf because we're
[192 - 194] not done we made the soup but we want
[194 - 196] grilled cheese right got some sourdough
[196 - 198] loaf you don't have that this is good
[198 - 200] too actually let's do both right we'll
[200 - 202] do a classic white bread and then a
[207 - 207] if the bread was stale i would need a
[207 - 208] bread knife but when it's like soft like
[208 - 210] this you could just use a regular chef's
[210 - 211] knife works great actually works better
[211 - 214] here's my slices
[214 - 216] some medium cheddar cheese i'm just
[216 - 218] going to grate this up if you want just
[218 - 220] slice it up whatever i think grating
[220 - 222] works best with the grilled cheeses also
[222 - 224] right now i have the oven preheating
[224 - 226] i'll show you why i have the oven
[226 - 228] preheating when i start this guy i like
[228 - 230] to utilize the oven and the stove with
[230 - 232] the grilled cheese
[232 - 234] see this is why i put parchment on the
[234 - 236] board easy clean up you can use a napkin
[236 - 240] too that works just fine
[241 - 241] grilled cheese number one
[241 - 244] healthy amount of butter
[245 - 248] [Music] and then a healthy amount of cheese
[248 - 250] and then a healthy amount of cheese okay at this point i'm gonna toss this
[252 - 263] grilled cheese number two
[265 - 265] grilled cheese yeah that's that's how
[265 - 266] you make a grilled cheese everybody
[266 - 268] don't forget to like the video this is
[268 - 269] so much hard work right now get a look
[272 - 275] beautiful huh nice so we had it in the
[275 - 277] oven long enough so all the cheese
[277 - 278] melted and as you can see right here
[278 - 280] there's a little cheese crust that
[280 - 282] formed around it's going to be really
[282 - 286] nice crunch added to it
[293 - 293] that's a good bite right there huh top
[293 - 296] it with some of my sour salt stay tuned
[296 - 298] for that that's coming out this year
[298 - 300] what about the other one oh yeah
[300 - 302] michael did not forget just like you
[302 - 304] should not forget to like the video
[304 - 306] which side looks nicer that one or that
[306 - 308] one some will say this sides burn but
[308 - 309] they're wrong
[309 - 311] side is perfect look at that which way
[312 - 314] should i cut it like this like this if i
[314 - 316] did it like this
[316 - 318] does that get people mad i can fix this
[318 - 320] watch i think
[320 - 321] i can fix this
[321 - 323] boom and then we got little croutons for
[323 - 325] our soup now look at that grilled cheese
[325 - 326] croutons our bowl
[326 - 328] we cannot forget
[328 - 330] hot plate hot food it's still simmering
[330 - 332] is this soup hot enough dude i was just
[332 - 334] telling michael that at work when we
[334 - 336] used to serve tomato soup i don't know
[336 - 338] why old people were weird but the old
[338 - 339] people would always complain that i
[339 - 341] wasn't hot enough so we would send it
[341 - 343] boiling out the pass and it still wasn't
[343 - 345] hot enough so old people are weird
[345 - 349] that's my memory with tomato soup
[355 - 355] grilled cheese croutons look at all that
[355 - 360] huh good soup
[360 - 362] good soup oh that's really good this is for
[362 - 365] you dude michael gets the wood spoon
[365 - 370] look at that you like the wood
[372 - 372] is it good not hot enough
[375 - 377] [Music] just like that
[377 - 378] just like that that's a good bite all right smash like