Best Hot Brown
- Thread starter P19978
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I think she’s sexy as hell in the creed movies
Cheapside was pretty good...dont know if they still make them since it's called something else now
Sorry...she can’t hear youI think she’s sexy as hell in the creed movies
Not the kind I've had, but the only Hot Brown I've had wasn't the kind served on a plate.
Yes. Mornay sauce starts as a roux... flour. Thick, viscous, glutinous and basically flavorless glop.
I've had the Hot Brown at the Brown Hotel four or five times. By far the best as it should be. Winchell's is pretty good and they used to also offer a breakfast Hot Brown on occasion. Ramsey's is pretty good too. Back when DeSha's ?? was downtown they had a version on their menu. It wasn't very good.
Kind of agree with the yankee chef. Hot browns are good once in a blue moon, but I’d rather have some Lee’s, or a whole pizza.
Been a long time since I've been there but Claudia Sanders in Shelbyville used to make a great one.
Bluegrass Brewing in downtown Lou offers a good Hot Brown. Goes great with their porter.
Some day, I'll hit up Brown Hotel for an authentic version.
Some day, I'll hit up Brown Hotel for an authentic version.
Blasphemy - stick with Brooklyn.
I've had maybe 3 Hot Browns in the past decade - if I'm doing a complete gut bomb, I typically choose something different...for that, I agree. But a proper KY Hot Brown from a place that knows how to make them is good eats.
They should just make that the standard Thanksgiving Meal around here, imo. That would be a good trade over the typical boring ass Turkey. Keep the other sides, of course.
How many chicken nuggets can you get for the price of one hot brown?
Go on...
Winchell's was the last one I had and remember it being outstanding, better than Ramsey's, imo.
Mine.
Basic roux but have to use about 1/2 pound of butter. Add a little chicken stock, then heavy cream. Melt in just enough Velveeta (yes, Velveeta) to give it a slight cheesey flavor. A little cayenne and paprika.
Prepare with ham, turkey or both. Prefer country ham. 3 layers of toast and ham, covering each with sauce. On the final topping of sauce, add strips of less than crisp bacon, two slices of red 'mater, and cover with grated parm cheese. Bake until golden brown.
Your stomach will have an orgasm.
Basic roux but have to use about 1/2 pound of butter. Add a little chicken stock, then heavy cream. Melt in just enough Velveeta (yes, Velveeta) to give it a slight cheesey flavor. A little cayenne and paprika.
Prepare with ham, turkey or both. Prefer country ham. 3 layers of toast and ham, covering each with sauce. On the final topping of sauce, add strips of less than crisp bacon, two slices of red 'mater, and cover with grated parm cheese. Bake until golden brown.
Your stomach will have an orgasm.
The original is still the best. Place called Gary's on spring (now closed) had a really good one.
It was surprisingly good. Had melted cheddar instead of Mornay.
Another good under one under the radar
It was surprisingly good. Had melted cheddar instead of Mornay.
Another good under one under the radar
I think it's the best in Lex.
I agree with the Thanksgiving idea from BBdK. That would be pretty unique.
Is Ramsey's hot brown smaller than it used to be? I just had one for the first time in a few years and I remember it being twice the size of the one I just ate
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