you've come a long way with the production value.

Back when Chef used to film through a Russett potato

@wm0809

3 жыл бұрын

Lmfaoo

@Allbbrz

3 жыл бұрын

Right but you know what ? Everything still came out awesome :-)

Woah! I just stumbled upon an ancient Chef John artifact.

@Yearight75

4 жыл бұрын

Me too

Remember, you are the Tom Cruz of your beurre rouge

Just stumbled on this older video. Your quality of video has really increased over the years. Though your voice has always had the ability to gather crowds

😂Pepto bismol . I see you have kept your sense of humor all these years. Very good John 😂

as an enthusiastic home cook i love the helpful info on these older vids eg pointing out that its like making a hot vinaigrette!

Chef John, your voice sounds so different in this video! Then I looked at the date and figured you hadn’t polished your video persona yet. This sounds like a delicious recipe too. Thank you 😄

@renatoj.rodriguez9600

3 жыл бұрын

He was young and shy

Hi,Chef John.... You are an amazing master chef.... Everything of your dishes are top of the line..... we are very lucky... Thank you.... God bless you and your family and keep you safe....💝🙏😇💞☺️🌻

so he can speak like a normal human being lol thx for all the hard work xD

VINTAGE Chef John =D

A simple, very classic sauce. Great explanation.

I was only 15 years old when you uploaded this 🥰

I see a perfect heart sketch on that pan (after browning).❤️

Since I love the taste of onions / shallots so much, and the fact that they go so well with red meat, I tend to leave my shallots in the sauce when preparing. The pretentiousness of fine dining makes me enjoy preparing this at home so much more. Thanks for the video.

@drottercat

6 жыл бұрын

I would not mind so much the shallot bits as I would those charred fond dregs&lees that survived deglazing.

@SuWoopSparrow

6 жыл бұрын

The irony of calling fine dining pretentious is that it makes you pretentious

@drottercat

6 жыл бұрын

Makes me wonder whether an accusation of pretentiousness for calling something pretentious is itself pretentious. Nesting pretentiousness-es? And to be mathematical: if so, then this comment of mine might be an element in the nesting sequence? Jes wondering.

BLAST FROMT HE PAST!!! You really are a KZread Legend.

this is pot of gold !

You’ve come such a long way with this Chanel

This is a Chef John deep cut

I love balsamic vinegar. Can that be used in either this or la beurre rouge?

Look at this production value

I have a question. At 20 sec of your video, you say very hight grade of red wine... shiraz, cabernet, merlot?

For entertainment. Course you are now providing the entertainment for us. Thanks!

Wow..... Just watched this now 2020.... You chef are the boss

The alpha and omega of food KZreadrs

Loved this video

Le sauce pepto bismal. Genius.

I luv that I stumbled upon this vintage Chef John!

Gotta get those Michelin stars bro.

What would you do to make it pink?

I don't get it why people ask for newer videos with the same content. - you watch this to be able to redo it on your own - he's explaining how to do it step by step and there are all the ingredients and the method on the site. So why? does it matter that it's not HD?

@SuzanneBaruch

7 жыл бұрын

While the audio is fine, the poor video quality is really the issue. The HD camera he's using now provides better color and sharpness, which is actually very important for someone who's watching to learn.

I can't find the measurements. How much vinegar? 3 tbsps?

This video is almost as old as me!

5:26 sorry im not a good listener, but what did you exactly said, "if you strain that" or "if you don't strain that"??????? that short word made me confused

@SuzanneBaruch

7 жыл бұрын

He says, "if you didn't strain that."

Holy potato!

VINTAGE

Anyone else picturing Jeff Goldblum as he narrates?

Hmmm, I could see how pepto bismol looking sauce would be nasty.

wow this is vintage

Please redo these classic sauces.

This is more respectable than the new videos and better cooking.

Cracking

Food Wishes 1.0.0

They're still makin that shit because somewhere, some poor sap is actually using it. I think you are awesome, don't listen to the people who think they have to be cool by being rude. You are an inspiration!

Helloooo!!!

You are the John Belushi of your beurre rouge...i.

Chef ....I like this way more - in terms of presentation .....this is very matter of fact - and does not use that singy songy voice that you use in your later on videos. This is cleaner. Sorry....I just had to say it. :-)

2020

I’m.... confused....

This is the opposite of beurre blanc, the difference one uses white wine the beurre rouge uses red wine

Of course you can use cooking wine IMHO. It is not prooven, that an expensive wine is really better for cooking than a cheaper one.

@Twisted_Logic

3 жыл бұрын

It's not that it meds to be an expensive wine, but that it needs to be a wine you wouldn't mind drinking on its own. A wine that tastes bad in a glass is going to be just as bad if not worse on your food.

@atomicchanteuse5095

Жыл бұрын

"Cooking Wine" is a leftover product from Prohibition; usually made with an unaged, low-grade wine with about 15% salt so Americans would only cook with it, not consume it for purposes of intoxication. Often, these "wines" would be par-boiled to destroy the alcohol content. The only imaginable reasons it's even still produced is that, A.) so many recipes were developed in the 1920s with Cooking Wine (using then-new technologies such as electric stoves and ovens) and folks today have no idea how to re-convert the ingredients; and B.) many people who follow ultra-conservative religions feel they must use products such as Cooking Wine because they don't want to consume anything that may leave even a trace of alcohol after cooking.

no offense meant

Chef you should remake this video it looks like a joke compared to your latest. I know the teaching is spot on though.

Unconventional Yes, but a drop of red food coloring will rid you of the Pepto sauce if you want to add cream to stabilize it.

1:41 did he say shit liquid?

@SuzanneBaruch

7 жыл бұрын

Not anything close to it.

Chef talks and sounds strange. Don’t know which is better

The current Chef John is too full-on! I really like this one from 9 years ago. He feels so much more natural, somehow... Like he cares for you, and isn't trying to pull one on you by distracting you with some irreverent humour. His videos are really good obviously - just wish he'd turn it down a bit :(

@joeminghia

6 жыл бұрын

Joy George lol you must be dull as fuck

I don't hear ANY sizzling, this is very disconcerting. When I make mine, I melt a little butter, then add the shallots, then the wine, and reduce to less than half, then add the rest of the butter, way better

Wow. Refreshing not to hear that ridiculous lilt that he affected for later videos. They’d be perfect if he hadn’t made his voice so damned annoying. What was wrong with the voice in this video?

Is that REALLY you? You can talk without that patented Chef John phrasing? Oh please... go back to it!! I love your shows but grit my teeth because of your phrasing. I wouldn't have said anything except that I now know that it is not your normal voice.

i like the sauce but i don’t like your really old videos.

typical george bush propaganda

@philipwagner9169

Жыл бұрын

Who?