Chris Berman Whips Up His Favorite Sandwich | What's For Lunch
Donny Enriquez
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SportsTranscript
00:00 - Yo, Boomer, What's for Lunch?
00:03 - Well, I don't know if you went out and caught it yourself,
00:06 but you got a tuna melt?
00:07 - I got a tuna melt.
00:08 - You the man.
00:09 - Let's do it.
00:10 ♪ I'm a private chef, cook for money, yeah ♪
00:12 - Guys, welcome back to What's for Lunch.
00:13 Today's a special episode.
00:15 We're joined by Chris Berman.
00:16 Boomer, thanks for being here.
00:17 - This is the most elaborate setup for a tuna melt
00:19 that I've ever seen.
00:20 - I wanted to make sure when I heard you like tuna melt,
00:22 it's like, all right, we gotta give them all the options.
00:24 So we don't have to use everything,
00:25 but I have some caramelized onions.
00:26 We're in Chicago, some spicy jardiniere,
00:28 some fresh herbs, some gherkins, some mustard.
00:30 So we can make, it's make your own sandwich here.
00:32 - It's a word you don't hear that much.
00:34 - No, it's not.
00:35 Is tuna melt, I heard from Booger that it's like
00:37 one of your go-to.
00:38 - Well, Booger knows, because it's simple.
00:40 I don't have an executive chef all the time,
00:42 but it's a good go-to, usually dinner time.
00:45 - Is this something you make yourself, though?
00:46 Do you like to cook?
00:47 - I'm okay.
00:48 I mean, let's not get carried away, but I'm okay.
00:51 - Well, you're gonna help me.
00:52 We're gonna do some slicing.
00:53 We'll start with the red onion.
00:54 We keep this little root on at the top,
00:56 and what we're gonna do is,
00:57 we're not gonna slice past that.
00:58 So you wanna go like,
00:59 imagine there's a line right here,
01:00 we're slicing down here.
01:01 The roots can hold that together.
01:02 So we're going here.
01:03 - That's already a good slice.
01:05 - So then we have little strings like that,
01:09 and then we come down.
01:10 - Oh, God.
01:11 - And that's how you get that perfect little dice,
01:12 just like that.
01:14 And you won't cry.
01:15 If you have a sharp knife.
01:16 - I was gonna say, are you crying?
01:17 - No, because the key to not cry is,
01:18 you cry when you cut onions,
01:20 'cause you squish that cell membrane,
01:21 it releases a gas, and that gas is what makes you cry.
01:23 So you have the sharper knife you have,
01:25 and the more you slice, the less you crush.
01:26 So now I'll let you go there, Boomer.
01:28 And hold the knife like this.
01:29 You hold it with your thumb here,
01:30 and your forefinger there,
01:31 and that's the most control.
01:32 - Oh, more control.
01:32 - There you go.
01:33 - More control.
01:34 - Yeah, there you go, more control.
01:35 - Huh, I mean, I'm not the fastest.
01:37 - Look at that.
01:38 - Eh, that was a little tricky.
01:39 - Well, there you go.
01:40 - I don't eat all this on one sandwich.
01:42 - You don't eat it all, exactly, exactly.
01:43 That's, you know what, that's perfect right there.
01:45 We'll just do a quick dice here.
01:46 If you're cooking, how often is it?
01:48 Do you like breakfast, do you like dinner?
01:49 What do you make?
01:50 - I'm a big egg white omelet and then egg guy.
01:54 - How do you like your egg?
01:55 You go fried or you go scrambled?
01:56 - Well, omelet is good, and I put in peppers,
01:59 I put in onions, and the eggs, I go over hard.
02:01 - Over hard?
02:02 - Yeah.
02:03 - Okay.
02:04 - What are we doing here?
02:05 We have the base down, which is we have the tuna,
02:05 and we have the onion here.
02:07 Do you like celery?
02:07 - A little celery's good.
02:08 Celery's great.
02:09 Celery's awesome.
02:10 - And then what are we thinking?
02:11 Do you want spicy, do you want gherkins?
02:12 - That?
02:13 - That's caramelized onions.
02:14 - I'm a fan.
02:15 - You want some?
02:16 All right, we're throwing those in there.
02:16 Those are going in.
02:17 - They're all in.
02:18 - Me too.
02:19 - This is awesome.
02:20 I got a professional, studied and cooked in France,
02:23 making me a tuna mele.
02:24 Tuna, jeez, I should know that word in French.
02:26 A croissant is a fish.
02:27 - It's a ton, ton.
02:28 - Ton, that's a T-O-N.
02:29 - T-O-N, yeah.
02:30 You know some French, Chris.
02:31 - I'm okay with French.
02:32 - So, a little fresh lemon juice.
02:34 You need some lemon with fish.
02:35 It's fish and lemon, it's like--
02:36 - It's natural.
02:37 - Yeah, there you go, look at this.
02:38 (speaking in foreign language)
02:42 You want any fresh dill?
02:44 A little bit of fresh dill?
02:45 - A little bit.
02:46 - A little bit, okay.
02:47 - I'm a huge dill guy.
02:47 - Okay, we'll just go a little bit.
02:49 How about spice?
02:49 Do we want any, no spice?
02:51 Okay.
02:52 - We'll let it go today.
02:52 - No worries.
02:53 Any Dijon, any gherkins, or we good here?
02:56 - You're gonna chop up a gherkin?
02:57 - We can chop up a gherkin.
02:58 - Yeah, chop up a gherkin.
02:59 - All right, we got the whole--
03:00 - So you do it just for better control.
03:01 - Just for better control, yeah.
03:02 Look at that.
03:03 - Oh, that's, okay, not the same consistency as the tuna.
03:06 Even I can cut right through that.
03:08 - It's all right.
03:09 One in a day, you can always just chop on top of it too.
03:10 That's the beauty of this and a tuna melt.
03:12 It's all going between two pieces of bread,
03:15 so you don't have to make it look that nice.
03:16 Just has to taste good.
03:17 What's your favorite stadium?
03:19 Where's the best food, what do you think?
03:20 - I mean, San Francisco, of course,
03:21 I'm partisan to them anyway,
03:23 but they've got all sorts of offers.
03:25 They were kind of ahead of the curve in some.
03:27 Sometimes you just want a good hot dog, right?
03:31 So each city will say they have the best ones, right?
03:34 - So you're not eating the booth, is that a no-go?
03:36 - That's for a hot dog with nothing on it.
03:38 - I'm assuming there's no ketchup too,
03:40 because if you're eating that quick
03:41 with mustard and ketchup, it's not a good suit.
03:43 - That's why you wear a tie.
03:44 - Yeah.
03:45 - You know why?
03:46 - Why, no.
03:47 - Keep your shirt clean.
03:48 - What's your favorite kind of stadium food, would you say?
03:50 You always go on hot dogs?
03:51 - Sometimes a brat, 'cause you know, I don't make those.
03:53 They're just different.
03:54 Why wouldn't you have a hot dog and a beer?
03:56 Like, it's as American as you can get.
03:58 What do we got, is this sourdough?
04:00 - Yeah, it's the sourdough right here.
04:02 Yeah, so we have just that tuna mix that we just made,
04:05 the red onion, celery, a little bit of some gherkin
04:07 in there, that bourbon cut up, it looked delicious.
04:09 That's toasting up right now.
04:10 I'm gonna just chuck it in the oven
04:12 to get that cheese nice and melted.
04:13 Oh yeah, we're looking good.
04:15 About 30 seconds on that.
04:15 - If that doesn't melt the cheese, nothing will.
04:18 - Nothing will, you're right.
04:19 We'll have to get a blowtorch out here.
04:20 It's not gonna be warm.
04:22 This is for you, I have a cookbook.
04:23 It's just all basic stuff, so nothing in here
04:26 is gonna blow your mind, you know,
04:27 like we talked about, how to hold your knife.
04:29 What does salt do?
04:30 - I never knew that.
04:31 - Yeah, so.
04:31 - See, I already learned something.
04:32 - It says what pots and pans to have.
04:33 'Cause I feel like so many recipes,
04:35 you see 20 steps and all these ingredients
04:36 you quit before you start.
04:37 This is really just easy.
04:39 There's a whole fish section, some chicken,
04:40 some healthy stuff, it's a mix.
04:42 And there's little QR codes you can scan
04:43 and it'll take you to a video.
04:44 You can watch the video.
04:45 Chris, that's for you.
04:46 - Look at this. - Thanks for coming by.
04:47 - Donnie with a Y.
04:48 - It's not your mother's cookbook.
04:49 - I just made this.
04:50 - It's something different.
04:51 - I just made it. - It's something different.
04:52 - All right. - Look at this.
04:54 - Oh wow.
04:54 - That looks like lunch, dinner, and tomorrow's lunch.
04:57 - All right, boomer, there you go.
04:58 There's your tuna melt.
04:59 - Listen, all of what you put together, Donnie,
05:01 I'm afraid it'll like ruin a painting.
05:02 - No, no, no.
05:03 Food is edible art.
05:04 You look at it, you appreciate it.
05:05 - I'm looking at it, I'm smelling it, and I'm...
05:08 You had me at the crunch.
05:11 - Sourdough is usually too thick
05:14 when people make a tuna melt.
05:15 - Not when I have a guy who came out
05:17 with not your mother's cookbook, you know?
05:19 - All right, so this is a little bonus.
05:20 Last night we had a party, like 25 people here,
05:23 and I did a dessert course.
05:24 I made Froot Loops ice cream 'cause Kellogg's was here.
05:26 - Froot Loops ice cream.
05:27 - I wanted to use their cereal,
05:28 so I steeped the Froot Loops in the milk and the cream
05:30 so you can get all of it. - I've seen the colors.
05:31 - And then I blended it with some fresh Froot Loops.
05:34 So you gotta try that.
05:35 - Froot Loops.
05:36 - It's gonna taste like a childhood cereal bowl is the goal.
05:39 - Okay, no, I mean, let's see.
05:40 So I haven't had Froot Loops in, let's make it a while.
05:43 - Okay.
05:44 - It does.
05:46 It takes five seconds.
05:47 - Yeah.
05:48 - Not out of the gates.
05:49 You're telling me that's Froot Loops I'm buying.
05:52 - Well, there you go, that was the goal.
05:54 Guys, that's gonna do it for this episode.
05:56 We'll see you next time on "What's for Lunch?"
05:57 That was Chris Berman, what a legend, peace.
06:00 - The crunch is the key.
06:02 (upbeat music)
06:05 (whooshing)
06:07 [WHOOSH]