Thumbs up for additional help I got from the Master Jacques Pepin 👍

The segment of you deboning the bird with the Jacques Pepin instructions audio layered on top was a really nice touch!

@mitchmai

6 ай бұрын

Thanks! It was a b*tch to edit but I'm real happy with the end result :)

6 ай бұрын

As someone who made videos for a living and who makes poulet galantines for family events, respect. It's a lot.of hard work and using his audio was a wonderful touch. I heard it enough times to focus on the visuals. I've done this maybe a dozen times by now and yours were way cleaner than any of mine ever were (Though I serve it differently)! ​@@mitchmai

@life_sized

6 ай бұрын

Jacques says 'tres bien'!

@martindg93

5 ай бұрын

I had to read your comment to realise that

@SuperGGLOL

5 ай бұрын

i thought it was jacques pepins actual tutorial@@martindg93

Love your editing bro using pepins voice overlayed while you did it. I mean pepin and bourdain are my two favorite chefs. I grew up watching pepin and still to this day when I want to relax just put him on in the background like asmr hahahaha

@mitchmai

5 ай бұрын

I'm with you. The dude is a living legend. Glad you found me as well. Cheers.

@remyjune4518

5 ай бұрын

Realy like your down to earth content. Thanks again!

As a French, it is heartwarming to see someone give justices to French cuisine. I'm glad you enjoyed it!

@mitchmai

5 ай бұрын

Awesome to hear you found me. Now KZread is doing what I need it to. I need the French's help here

@b0therme

4 ай бұрын

French cuisine is famous the world over, but of course a true French believes they are unappreciated because someone somewhere once ate a hamburger.😅

you deserve so much more attention because your videos are amazing! always learning so much new and I love how you always add your own essence to the recipes and try to look outside of the box.

@mitchmai

5 ай бұрын

Glad you think so, and I'm glad you found me. It's cool to see how the channel is developing by taking some liberties where (at least I feel) they are appropriate :)

Your video with the Pepin audio is the best bird deboning 'how to' I've seen on the internet.

@mitchmai

5 ай бұрын

Haha glad you think so. But if you truly want the best, just find the OG's video. If I can learn, I think anyone can.

What I really admire about you, even more than the individual dishes you produce is your bravery. If you don't have an ingredient, you make a pretty decent substitution. You don't agonize about is "it going to work," or "but Tony says. . .", you forge ahead. I would never have boned out that (expensive) pheasant on camera! There are times I want to stick my nose in and give you a tip, but I'm 75 and done a lot of cooking. You are really teaching yourself hands-on in your mom's kitchen--you're young enough to take a risk without fear of consequences, and you do have a lot of intuition about "I can make it work." You really have the makings of a true chef, and maybe I will live long enough to see someone call *you* "the master."

@mitchmai

5 ай бұрын

What a heartfelt message Bethany. Thanks very much, but I insist fire away with the tips. I love to learn as I'm sure you're seeing :)

@b0therme

4 ай бұрын

Great comment! Bethany, you've demonstrated that you're a person of good character and judgement. Many of us would benefit from any advice you'd care to share! Mitch, as one who suffers from anxiety, how do you feel when people keep telling you that what you're doing is "brave" (not to pile on but it is). Are you beginning to feel like you've blindly wandered into a mine field...no worries. We're right here with you. What could possibly go wrong?😜

when he said the chef onion made me lol

the de-boning was such a master chef move, bravo

@mitchmai

5 ай бұрын

I appreciate it. Truly it was just copied from a real master chef :)

Just found your channel mate, absolutely love what you are doing. Bourdain was a friend to us all across the world and your helping bring him back in some way. Thank you

@mitchmai

5 ай бұрын

Thanks man I appreciate it. Very nice comment :)

that video is how i learned how to debone...super cool that you have this reference.

@mitchmai

5 ай бұрын

Awesome. Yup the man is a master

You do a great job at all your videos I'm really enjoying your series keep up the good work

@mitchmai

6 ай бұрын

I appreciate it. Trying my best.

Brilliant, well done with both the cooking and the editing

@mitchmai

5 ай бұрын

I appreciate it Phillip. This is a labor of love on a few fronts :)

WOW! The best dinner I ever ate was almost exactly this. Pheasant stuffed with veal mousse. Only difference was the sauce had boysenberries. That was a French restaurant in New Preston, Connecticut, in the middle of nowhere way back in 1989. I have been looking for a recipe to recreate it for 45 years!! Thank you so much!! Can't wait to try it.

@mitchmai

5 ай бұрын

Awesome to hear. I doubt my creation was half as good, but if I see this available at a restaurant you're damn sure I'll order it.

Hands down my new favorite cooking channel! Keep it up king

@mitchmai

5 ай бұрын

Means a lot. Thanks for the kind words

Still loving this ongoing journey. I made the mushroom soup from this Les Halles cookbook myself, just a couple of weeks ago and loved it!

@mitchmai

6 ай бұрын

Awesome. That was easily one of my favs

Nice touch, playing the voiceover of Jacques famous video! Thats exactly how I learned to debone poultry. I always recite it in my head when making a ballotine...

@mitchmai

5 ай бұрын

Awesome to hear. Thanks for the comment!

I love that you give credit to the master the great Jacques Pepin ❤

@mitchmai

6 ай бұрын

Course. He's up there for me as one of the true cooks with both passion and heart.

You killed it for a first time try!! What a crazy recipe, would love to try it but couldn't possible find the time. He was a genius.

@mitchmai

6 ай бұрын

I appreciate it! It definitely is a time sink, and a rather large investment on a few fronts :$)

This is the first video I've watched of the channel, this is my kind of cooking, finding a ridiculous recipe, that is almost chaotic to pull off, and just working it out from there. Loved watching this, I've read his book but never really been interested in recipe books, though I think I'll check out the series

@mitchmai

5 ай бұрын

Awesome to hear. This is definitely the most complex by a long shot. Cheers and glad you found me

@ryry79261

5 ай бұрын

I have a challenge you might enjoy that I tried. @@mitchmai Trying to find the quintessential Jamaican recipes, ones that dont involve maggi brown sauce while still being historically accurate. I tried my best but could never find a convincing true recipe to deal with

Bravo, Mitch. I golf clapped at the end of your deboning segment. I've only had a couple meals with your reaction. Truly great experiences. Well done!

@mitchmai

6 ай бұрын

Lmaooo idk why but I can picture a golf clap after that little bit. Glad you liked it, and thanks for the comment hunter

Going to try this when i get off unemployment, looks like a real treat

@mitchmai

6 ай бұрын

It sure is. My credit card company would agree :0

Super impressed! Wow! That's one of the recipes I've pondered over many times but haven't taken the leap to try yet! You've inspired me to try it out! Cheers!

@mitchmai

6 ай бұрын

That's awesome. Glad you enjoyed. Took some time but well worth the effort.

Wow, my mouth is watering. Nice spoon trick to keep the roll off the bottom of the pan. You’ll be writing your own book soon

@mitchmai

6 ай бұрын

That means a lot! One day something may come out, who knows :)

Bourdain would love this project of yours. Well done... I just found you and you're my new favorite channel! Will be binging more of your videos!

@mitchmai

6 ай бұрын

Glad you think so. I really enjoy the process and happy to have you along :)

this thing is crazy lol but it was so entertaining to watch! i love ppl tackling vintage/outdated recipes from the west's stuffy culinary past

@mitchmai

6 ай бұрын

Haha glad you enjoy. I really love the process. The goal is to learn, learn, learn, so I can improvise future dishes.

hi. new subscriber here. came for the back to bourdain series. staying for all the other great stuff!

@mitchmai

5 ай бұрын

Awesomeee thanks for joining me. Glad you like the vibes :)

Epic! Definitely going to have a crack at this one over the weekend 🙏

@mitchmai

6 ай бұрын

You send me a picture, I'll post it on the community feed for my channel! My email is on my info page for YT

Well done Mitch!

@mitchmai

6 ай бұрын

Thanks!

I’m unaware of what I did to have your channel populate on my feed, and I’m so happy it did. Great work. Subbed.

@mitchmai

5 ай бұрын

Cool, glad you found me Mark

Too scary for me to attempt. What solid effort there, looked fantastic 👏

@mitchmai

5 ай бұрын

I appreciate it. Honestly, this recipe was hanging over me like a stormcloud.

That was a lot to take on Mitch, great job. Treat yourself to a sous-vide machine, your going to want/need it the more you get into serious cooking technics and they are dirt cheap now compared to the hundreds of dollars I spent on one before it became popular. But I also started out using a Playmate cooler as my sous-vide method.

@mitchmai

6 ай бұрын

100% agree a sous-vide is in the future. I may not use it every weekend, but when I have the need she'll be there.

@MattRoadhouse

6 ай бұрын

if you ever start growing rare mushies, Sous Vide also works well to pasteurize substrate lol. Thanks for the upload! @@mitchmai

@mitchmai

6 ай бұрын

course! Thank you. @@MattRoadhouse

Another great video, we'll done sir! Looks delicious. I confused my family a few years back by doing this to the Thanksgiving turkey, but they loved it. Nice to have the whole carcass separated out while the roulade cooks to make a sauce. Thanks for all the work you put in to this.

@mitchmai

6 ай бұрын

Glad you enjoy, and thank you for the nice comment :) Certainly gives you some confidence after (semi) successfully deboning a whole damn bird.

Another great video! Thank you for your creative content!

@mitchmai

5 ай бұрын

Thans Chrisy! Glad you think so.

@chrishyde7798

5 ай бұрын

@@mitchmai Sure thing, May!

Wonderful!!!

@mitchmai

6 ай бұрын

Thanks :)

love this

@mitchmai

6 ай бұрын

fantasticcc :)

Baisting is for softness (because the butter) and aromatics, the rosemary and thymes give smell to the food but you feel it in ur mouth, is a mix of science about how the connection of your nose and mouth works, and the chef knows and take advantage of that, thats why the sparkling water is sparkling water always just with a different smell, try one time, good video 🙌🏽

@mitchmai

4 ай бұрын

Hey thanks for the comment and the tips!

Oh looks amazing

@mitchmai

5 ай бұрын

Thanks :)

Could you do a video showing how the cookbook directs making Rillettes?

@mitchmai

6 ай бұрын

Yes sir that's on the way! Another dish I'm looking forward to.

love this channel, do you think you will do other chef's best dishes albeit hard to beat Bourdain

@mitchmai

6 ай бұрын

Definitely a possibility. I'm open to anything. For now it's definitely a mission to do EVERY recipe in this book

looks pretty straightforward.

@mitchmai

5 ай бұрын

HA

Wow what a crazy dish, there is so much prep Last I heard real fois gras is illegal here in California. But I really want to try this out with chicken. I should probably get his cook book too. Well done though! You nailed it first try. Thanks for sharing.

@mitchmai

5 ай бұрын

Thanks for the comment, and kind words :)

Damn that looks delish as hell!

@mitchmai

5 ай бұрын

Thank you :)

Looks fantastic! 3 pts for the win...skol!

@mitchmai

6 ай бұрын

One kick is all we need :0

French guy: Cook a pheasant so it doens't taste like a pheasant. Kidding aside. Deboning was top notch.

@mitchmai

6 ай бұрын

Haha I appreciate it.

Looks grand. Surely after three sous vide it’s cooked and you are just adding colour and warming it back up in the pan so nothing to worry about?

@mitchmai

5 ай бұрын

I wish, but the temp didn't hit what I wanted via my rag tag sous vide.

@mattriddellcarpenter

5 ай бұрын

Ah…. I punted for an anova works quite well for me as a home cook. I thought it might be something to do with American’s overly concerned with cooking temps 😊

I see people say in the comment that it is too hard to attend and I agree. I would try to nail the chicken carving first. You can make other dishes with it. After a couple of time buy the rest.

@mitchmai

5 ай бұрын

Thanks for your comment sir

Fabulous effort and result!! Personally, I needed a difibulator after just watching this!! Throughly enjoying your content…😊

@mitchmai

2 ай бұрын

I appreciate it Garrett. Glad you found me :)

Bravo!

@mitchmai

5 ай бұрын

Thanks :)

I'm curious if Bourdain recommended the whole pheasant to be marinated so it is easier to get the leeks off? Good job rolling that meat joint otherwise.

@mitchmai

6 ай бұрын

Thanks for the comment! You're on to something with that thought. The only drawback is that by marinating the whole pheasant, much more wine would be needed to cover the entire bird. I think in the future I'd avoid slicing the leeks so thin.

I really wouldn't substitute wine. If the recipe calls for you to have a cocktail, have a cocktail :)

@mitchmai

6 ай бұрын

Agreed. I fear I would have opted for a premixed, which would have been even more sacrilegious.

Bruv, This one is intimidating…but watching this makes me want to try it. Thanks!

@mitchmai

6 ай бұрын

Thanks, it sure was a doozy. Hopefully my video can offer some guidance when you take it on.

Great cooking! Very nice, but extremely expensive receipt=)

@mitchmai

5 ай бұрын

Ohhh you're telling me :0 haha thanks for the comment

these videos are fantastic, after bourdains book will you go on to another one??

@mitchmai

6 ай бұрын

I'm open to anything. Time will tell!

Damn 9:46 is a lamb

C'est dur a cuire! Tu es l'Homme! 🤙🏽

@mitchmai

6 ай бұрын

I don't know French but I know this a nice comment coming from you. Thanks my friend

@b0therme

4 ай бұрын

Now it's official!!

I can really recommend the German/Austrian "Rinderrouladen" (Beefroulades) They are really really fucking good!

@mitchmai

6 ай бұрын

Thank you for giving me something to google haha. Love German food.

Very nice, sir

@mitchmai

5 ай бұрын

Thank you kind sir.

Amazing job, Mitch! Question, where did you get the Foie gras?

@mitchmai

6 ай бұрын

Thanks. I got it from Wild Fork. Everything they have is frozen but they have some unique items

Well very well done... and now the ..but...isn't port sweet?

@mitchmai

5 ай бұрын

it is indeed :0

I want to cook this but Foie Gras is too expensive here especially in the required amount for the recipe. What alternative would you recommend and how important is the Foie Gras regarding the flavours? Thank you in advance.

@mitchmai

5 ай бұрын

One. Great name. Two. I unfortunately don't know a good substitute. I think there really is only one true foie gras :(

@Nippelzieher

5 ай бұрын

@mitchmai oh OK, thank you very much for replying and for your awesome videos videos!

I love this recipe but if you substitute port with red wine you loose really a lot of the flavour profile.

@mitchmai

5 ай бұрын

I agree. Unfortunately couldn't do a 1:1 copy :(

As Uncle Roger would say; Fuiyoh! Well done. Look, you need to see it, before you can adapt. Obviously you are not gonna be doing this dish on a weekly basis, but you have added the data points. Calling in JP for help? Well, there you go.

@mitchmai

6 ай бұрын

Haha I appreciate the comment. This was a fun one. Always amplified with the help of the master Pepin.

Nice fkkkkin job dude

@mitchmai

5 ай бұрын

Thank you sire

you gotta cook out that flour big dog

@mitchmai

3 ай бұрын

I agree I always like to. You can get away with a little wondra flour however. I haven't picked up any gross uncooked flour flavor when I add it for a little thickening.

Man i miss Uncle Tony.

@mitchmai

4 ай бұрын

I am with you sir. I'm at the unique position where I was still growing up when he was real big. I have a backlog of videos to watch of his travels, but it still sucks knowing the end of the story :(

@alanmacdonald88

4 ай бұрын

@@mitchmai I hear you, for a long time I couldn't bring myself to watch any episodes but I recently watched his West Texas episode from his last season and it was such a joy. I kinda had this fear that when I finished watching all the shows I had missed that there would be no more Tony but then I realized what it was that he really wanted us to see, traveling to San Sebastian, Baja, Singapore, Japan and the many hundreds of other destinations that he loved. And with that backlog I have an entire lifetime of Bourdain still to enjoy.

@mitchmai

4 ай бұрын

preach. yup the ending of his story sucks, but that can't detract from what he left us :)@@alanmacdonald88

That thing coming off the breast is the tenderloin.

@mitchmai

6 ай бұрын

Love em.

@thethpian

6 ай бұрын

@@mitchmai Yeah, as the name suggests they are more tender because they don't get used as much.

uuuh dude, I REALLY dont know about how you did that sous vide part man... i feel the bpa coarsing your veins... but cool video except for that xd

@mitchmai

5 ай бұрын

I appreciate the sentiment. However I used BPA free plastic wrap. AB's recipe actually calls for plastic wrap and to straight up boil the water lol

I like what i see but substituting white wine for port (unless it was white port which i doubt) is just plain wrong. Port gas a delicious nutty taste, wine tastes like... Well, wine - not port.

@mitchmai

6 ай бұрын

I agree that move was like apples to oranges haha. Thanks for the comment!

What ever happened to Bourdain? I never see him on TV anymore.

@b0therme

4 ай бұрын

I'm very sorry to tell you that AB took his own life in June of 2018. Such was his impact that millions of his fans are grieving to this day, and seek ways to carry his memory and legacy into the future.

My guy, you're in need of a proper range with the stuff you're cranking out. Got a Patreon or a way to contribute?

@mitchmai

5 ай бұрын

Haha I appreciate it. I do have a ko-fi linked in all my videos if you're feeling generous.

american pheasants look like chicken... what i like about Bourdain is he always emphasises that cooking is not rocket science... so sad how he died.

sounds disgusting

This is excessive, I don't care who's book it came from. More is supposed to be better and a lot more is supposed to be more better.... NOT. Wake up!

@mitchmai

5 ай бұрын

HEY. Thanks for the comment.

@b0therme

4 ай бұрын

But...but...America's motto is: "Too much is never enough!"😜

It's pronounced 'Layzalle". Yes, the Les is pronounced Lay on it's when the word following in it is Not a vowel. Les Femmes, 'Lay femm'. Les Halles. 'Layzalle'

@mitchmai

5 ай бұрын

That is DAMN interesting. I just went off of how Tony says it when he visits Paris. Thanks for the comment :)

@PC-sl8nd

5 ай бұрын

Correction! It appears that you (and Tony's RIP) pronounciation is CORRECT after all. Please disregard lol @@mitchmai

@mitchmai

5 ай бұрын

YOU ARE BANNED SIR. jk all good.@@PC-sl8nd

@b0therme

4 ай бұрын

@@PC-sl8nd Someone corrected themselves in the comments?! Has this EVER happened in the whole history of the internet?!😅

You need sharper knives

@mitchmai

5 ай бұрын

The constant struggle. Thanks for the comment, and great username

@b0therme

4 ай бұрын

That's super creepy, coming from your thumbnail.😬