As a French person, I have to admit that initially I was like "Oh, cassoulet is not that hard to make, surely this person is exaggerating." But then I heard "the recipe makes no attempt to cut corners," and I understood immediately how much of a nightmare this was going to be lol

@annabees

Жыл бұрын

same! Also, why are they hard cooking everything before putting it for just 20min in the oven? 😭

@AliceOnly671

Жыл бұрын

@@annabees Because it tastes better.

@annabees

Жыл бұрын

@@AliceOnly671 No, it doesn't. If you cook everything together it tastes a lot better. Try it 😅

@AliceOnly671

Жыл бұрын

@@annabees I have and I can say it truly doesn't.

@BronzedBeast

Жыл бұрын

Well we all have preferences haha

The trick with these hodgepodge dishes is to identify each component, cook each one for dinner for each day of the week and save the leftovers to make your final dish at the end. You could have had: Pork and beans, Roast pork, Sausage cakes, and Braised lamb monday through thursday and turned all those leftovers into the cassoulet on friday.

@rachelsmachel6303

Жыл бұрын

This is an excellent idea.

@heatherjohnson1569

Жыл бұрын

I bet that was probably how this dish came to be to start with. Someone making something new with all of the leftovers.

@brandykinnard2970

Жыл бұрын

Exactly , i had the same thought it looked like a bunch of left overs along the way during the week.

@brandykinnard2970

Жыл бұрын

@@heatherjohnson1569 I totally agree

@mysassybear

Жыл бұрын

That's what iwas thinking also

My brother is 17 years older than I am. Cooking food was our thing. We'd have whole theme days. I went down and we cooked French food for 2 days, including this Cassloute. We felt like we climbed Everest! I think we ate 100,000 calories that day. My brother passed away in December or cancer. This will be my favorite memory of him I will treasure thoroughly in my life. :)

@Udontsay948

6 ай бұрын

❤

@RLATC2001

6 ай бұрын

😊🫶

@sandierads4223

6 ай бұрын

Such a beautiful story, and I’m so sorry for the loss of your brother. I’m sure he’s watching over you now and saving you a place at his new dinner table.

@houseonthehill7625

5 ай бұрын

Holy Moly, this was supposed to be a peasant dish?? What a feat.

@katsybo

5 ай бұрын

🥰🥰🥰

Normally when I'm watching a cooking show, it's pre-planned and organized ahead of time. Instead, this is what it looks like when I cook. 10/10

@Kitty-we6il

5 ай бұрын

im the same haha

@BBB-rd2qi

5 ай бұрын

I feel you! My children were always shocked when my cooking turned out so well. My now college aged children now brag to their friends about what a great chef I am. I still don’t prepare. Full circle baby!

As a french person who regularly cooks Cassoulet, I applaud your performance because there's no way in hell you'll get me to follow all those steps

@kc5997

11 ай бұрын

On est d'accord que c'est n'importe quoi ?

@THETowandAA

11 ай бұрын

yep du vermouth dans le bordel .... et surtout faut bien enlever le gras en trop des machins mais verser de la graisse de canard par dessus pour compenser ..... ça a l'air tellement sec à la fin avec cette connerie de croute à baigner toutes les 5 min....

@stephaniepruitt3642

10 ай бұрын

Moi aussi!😂

@kitsunerose9545

10 ай бұрын

Ooh, who do you put it together is love to get the average consumer shortcut!

@skullykittie9889

8 ай бұрын

How does a professional French person cook this dish? Anyone cooking this has to be a professional at something to afford the ingredients 😄

julia single-handedly carrying the bay leaf industry

@MrTopcat3333

Жыл бұрын

My husband bought me a bay tree 10 years ago. The gift that keeps on giving.

@noelseira6259

Жыл бұрын

Onion industry is not doing bad either

@wereid1978

Жыл бұрын

when a cook discovers the difference between a casserole or soup w/w/o bay leaf they learn to never leave it out if they can help it. It never is the star but it always makes a dish taste better. Bay leaf is an integral ingredient.

@wereid1978

Жыл бұрын

@@noelseira6259 Funny thing if I have no plan as to my dinner meal first thing I do is sauté some onions and it just seems to come together from what I have. Sautéed onions are the start of so many good dishes it's hard not to start there.

@anathema2325

Жыл бұрын

@@wereid1978 I think I have with bayleaf what others have with coriander leaves. But instead of soapy it makes the dish taste like pennies. I can't stand the stuff and I pick it up no matter how little was used

Julia had a very wicked sense of humour. A lot of people told me that she purposely overcomplicated her recipes to make them appear more difficult and "special than they should be. A French friend of mine said it was an affectation to make cassoulet a marathon overcomplicated meal so that your guests made the appropriate oohs and aaahs. Hilarious

@mauricekirksey1973

4 ай бұрын

Really? lol I just remember how good this tasted when I was a kid. The first time I looked at the recipe, I was like, "uhh.. mais non...." LOL

Julia's recipes are needlessly and ridiculously complicated. The first dish of hers I ever made was the Boeuf Bourguignon. Took me 4 hours to do when following her steps. I learned my lesson, eliminated half the steps and now the prep work can be done in 30 minutes. And it tastes just as good as hers.

@colleenroberts8202

7 ай бұрын

Agree! Might be more "traditional" but not necessarily better

@donkylefernandez4680

6 ай бұрын

Well that's your problem you started with one of the hardest recipes and somehow came around to improving it

@GeoffDeMoraes

5 ай бұрын

Can't say it was too complicated myself and I have made it many times. I found the entire process to be fun as I love cooking and it makes for a great day. That much work can be very satisfying.

@SeanHendy

5 ай бұрын

I think if you're fairly experienced and read ahead, you'd be able to find some shortcuts and speed things up. Good skills though to take on any of Childs' recipes.

@Ignore14

5 ай бұрын

I highly doubt that it tastes just as good.

Imagine serving that to your family after you were in the kitchen for 10 hours and your kids and spouse would just go "meh"! 😂

@khaelamensha3624

Жыл бұрын

Easy they are the meat for the next meal 🤣

@xxromanovaxx6682

Жыл бұрын

Lucky I just have to cook for myself

@Mars-ii6ki

Жыл бұрын

@@khaelamensha3624 LMAOOO

@trinkab

Жыл бұрын

The book said it wasn't ambrosia, just nutritious country fare. I am not sure what he's expecting...

@khaelamensha3624

Жыл бұрын

@@trinkab Nutriius a cassoulet, well if you eat more two pounds per person yes some may say so 😂

My French grandmother basically just cooked the meats veg and beans separately then threw them together into the oven. The bread crumb topping was only added at the end.She would be horrified to see how complicated Julia's recipe was.French peasants didn't have that much time!

@OpinionVille

Жыл бұрын

As someone who makes this dish at least once a year I am flabbergasted at how complicated and involved this recipe is. I have always found Child's recipes to be that way. Too many steps and too many ingredients for what is traditionally a rustic dish.

@goeticfolklore

Жыл бұрын

@@OpinionVille Julia Child's potato and leak soup are one of the best though, her extra steps of emulsifying can be achieved with a blender. Some recipes really elevate a lot, Babish did a wonderful potato soup and leak recipe inspired by Julia and it is genuinely my go-to as someone whose favorite is soups lol

@syntheticsilkwood2206

Жыл бұрын

@@OpinionVille i guess that was her charm? Hehe

@timothyblazer1749

Жыл бұрын

Try it once. Do it very carefully as a test. You'll see why it's involved when you taste it :-)

@philiphopbell8734

Жыл бұрын

Julia's recipe is not complicated. I made it over the weekend from her book. It's pretty close to my friend's who is from the French countryside.

First off, you might want to try making Pork Cracklings, or Pork skinned Braciole. Also, the Pork skins do absolutely belong in the dish. They will shrink in size when cooked (which is what she meant when she said that they'll disappear) and finally, it's not too late to add more stock or water to the consistency that pleases you.

@NickeyVamp

5 ай бұрын

Great advice I was wondering about that.

@nicknamenao7905

5 ай бұрын

Fried pork skin is great to finish the leftover skin

@104thironmike4

3 күн бұрын

Taking out the pork skin, was me screaming moment. Not because of the waste (and it is a waste to take it out), but because he has such a way to make things so needlessly difficult on himself. Good lord, boy, just... stawp! 😀

As a culinary instructor, this is the most infuriating video I've ever seen. I seriously applaud your effort and I think you did a fantastic job. Julia is the GOAT for a reason.

@JustanotherLiz

5 ай бұрын

No she’s not . Her cook books are terrible. Recipes are nasty. I’m Romanian and know great amazing food and no French food is good

@MrsHorseFeathers

4 ай бұрын

Why infuriating?

@frankmartinez6027

4 ай бұрын

😂

@ReinaDido

3 ай бұрын

@@MrsHorseFeathers I suppose he gets angry in solidarity with Anti-Chef's suffering with those instructions that I don't know whether to call Proustian or Kafkian.

@lucindamahaffey4556

Ай бұрын

@@ReinaDido she is sympathizing, I agree. I was watching thinking, ‘ well, not on my bucket list’- and I love to cook! I’d love to get that culinary instructor to tell us how to simplify this a little bit. I bet she’d have some ideas!

I think the hardest part of dealing with Julia's recipes is really absorbing the context. A lot of them are ridiculously difficult taken altogether, but they become much easier in the context of a French family kitchen, where a lot of the odd ingredients are already prepped. This cassoulet is a great example: it's a way to use leftover meat up and stretch it a bit at the same time. So, if you've already got some sausage, braised lamb, and roast pork lying around from previous meals, it suddenly becomes much easier, especially if you're a poor country cook who probably always has some beans soaking to use the next day. It's probably normal to leave the pork skin in, too, for some extra protein. (If you don't want to deal with removing it, cutting it smaller so you don't get the texture in the final dish is probably easier than cutting it bigger to remove it... Although, while it may have been obvious when the beans were done, you probably wouldn't notice it in the finished cassoulet.) That's also why there's so many bay leaves and bouquets garnis: you actually made three dishes just to prep for the final dish. And it's where the regional arguments about what goes into a "real" cassoulet come from: different regions have different leftovers to deal with. Of course, Julia is always a fan of saving duck fat for all your browning, so that turned out to be a lucky break. I know I'm making it sound simple, but I don't mean to demean the effort you put into doing this right. The first time I dove into Julia Child's book, I figured the veal liver looked like the easiest recipe in the book, and I ended up with a full sink and a barely-edible dinner after four hours of work, so the fact that you managed a decent cassoulet on the first attempt is honestly amazing.

@karencalloway9717

Жыл бұрын

That interpretation of the true origins of cassoulet makes a lot of sense. This dish looks really complicated and expensive for one country meal.

@rudibmd

Жыл бұрын

I’m new to the channel. Is there a reason Jaime doesn’t seem to prep anything prior to starting. As someone who also enjoys cooking it’s driving me CRAZY LOL

@tildessmoo

Жыл бұрын

@@rudibmd As someone also new to the channel who's consumed the entire Jamie and Julia series in the past week, I think it's a combination of intentional comedic effect and dealing with oddities of Julia's writing, like the way she introduces things that ought to be prepared beforehand only at the point when it needs to be added to whatever has been prepared up to that point. Like, for a simple example, if you need to combine custard and whipped cream (as in crème anglaise), she describes how to make the custard, then says to fold in whipped cream, and that's where she includes a reference to see her whipped cream recipe. While a thorough reading might (and sometimes does) let Jamie know to prep some things before the point where Julia says to add it, the often long, many-step recipes make it hard to figure out all the places you need to do that (a problem I had the few times I tried out Julia's book), a problem exacerbated by Jaime needing to get through basically a recipe a week, in addition to the other things he cooks for the channel, which gives him time to read the recipe a couple of times in advance, but not to really study it. Worse, having so many sub-recipes scattered throughout the book breaks up the ingredient lists, which makes it hard to have everything on-hand; I'm honestly surprised the only times Jaime seems to screw up amounts is when he has too much of something and decides to go for broke (no such thing as too much cheese!); whether it's editing or actual planning, he never seems to actually run out of anything unless it gives him just barely enough for the recipe at hand. Also, while it's not something I've really experienced for myself, every KZreadr/Twitch steamer/porn star I've ever heard talk about the job says that just introducing a camera makes even something you do casually all the time much harder, and trying to do the task while consciously performing for the audience introduces an aspect of multitasking that makes it harder still. And they all say that experience makes it easier, but never actually easy. This doubles as an explanation for why game streamers often appear to suck at video games, at least the ones who are good at streaming.

@kells4315

Жыл бұрын

@@rudibmd I love that about it, I think it's more realistic to what a non-cook would do, which I think is the focus of this channel haha. It's like how I cook

@kristinheatherstarone6905

Жыл бұрын

I really want to make duck confit or even chicken

This is the most realistic cooking video I’ve ever seen. Especially the confusion and emotional distress. I relate to this deeply.

@taylorfausett177

Жыл бұрын

Yes!!!! That's what I deeply love about his show! I love to cook and I'm decent at it now but I've had a very tumultuous relationship with cooking in my youth. I love how real he is for sure.

@user-sf9gs2pg1b

Жыл бұрын

Yeah. I’ve always wanted realism from videos, makes me feel better. Like, for instance, instead of watching a KZreadr pretending they have their life together, show me someone who is barely managing to accept their chaotic unpredictable life.

@rubyb7252

Жыл бұрын

I feel like this must be how I appear to my husband whenever I'm making dinner🤣🤣🤣 I'm always doing multiple things at once and just buzzing around the kitchen. I identified very much throughout the video haha my husband on the other hand takes his time cooking, slowly chopping things up and very calm. While I'm dying watching him be so slow lol

@dontbeabeachmyrtle3871

Жыл бұрын

Half his problem is, he doesn't read ahead ,nor does he read entirely. Just skims and then winders why things aren't what it's supposed to be

@jd6760

Жыл бұрын

EXACTLY!!!

OMG sooo very funny. I made this recently and nearly cried the whole way through. Asked my husband what he thought of it and he looked at me and said ‘think you can do better’. He nearly died that night. Never making it again.

My husband got me the set of her two cookbooks 2 years ago. I have not used them. I have 4 kids 7 and under and he wants to know why I haven't made any dishes. My brain almost explodes when I look through the books and see the instructions. Thanks for this video! I'm very impressed.

@livingdeadgirl8074

3 ай бұрын

Too funny. A gift would have been him using the book while you mommy all the kids.

@ksierra4444

2 ай бұрын

@@livingdeadgirl8074 he definitely cooks dinner a lot

"i feel that could use a little more butter" that's such a julia thing to say

@antichef

Жыл бұрын

100%!

I can't explain how a man cooking on the verge of a nervous meltdown is so hilarious to watch, but it is. Thank you, Jaime, for sacrificing your sanity to preserve ours.

@throughfaithhopelove

Жыл бұрын

The frequent looks of pain or anguish

@lizmalsam7528

Жыл бұрын

Gotta give Jaimie props for perseverance! I would’ve tossed it all with the pig skin nipples! 😂😂😂

@MzClementine

Жыл бұрын

@SaBoTeUr2001 oh goodness me that's me for every new recipe. And I mean like super new. Where I'm either reading from notes or book. And God forbid if there's no visual. yep yep yep get lost in your own kitchen and lose your own tools. Because Insanity you do what with what? You put where with what? Why remove all the fat when we're putting more fat in? Why are we doing these processes when I can make it much easier? It seems that she wanted to use every single animal... 🤣 I would have been the same way. Even though I had read it a hundred times and thought okay I can do it. I was saying in the comments. My grandmother used to watch her. That woman would get so drunk. And one time she got into an argument I don't know if it was her husband or the person that shot the show. But she was really drunk. And they were still filming and she said some foul mouth words it was hilarious. But my grandma would not allow me to watch Scooby-Doo... She assumed because it was a cartoon about ghosts which it wasn't. She said it was satanic. Well after Julia child's flip out on national TV which you can't find anymore. I convinced my grandmother to take the time to actually watch scooby-doo, cuz if she was going to make me watch this mad woman. Then I should be able to watch scooby-doo. After she watched it she agreed I'm so sorry, you can watch it she said. I never had to watch that crazy woman again. Which I found myself watching. My God she would get so drunk, and mouth off to whoever was on set with her. Have to say she was as good as Scooby-Doo.. 😆

@King14278

Жыл бұрын

He reminds me of myself lol I’m the male version

@chunellemariavictoriaespan8752

Жыл бұрын

"Sacrifice your sanity" 😂😂😂

In south Louisiana where most dishes are heavily French influenced, everything takes forever to cook. Most staples are at least a 2-3 hour process. If you make roux from scratch for some of the dishes, you can add an additional hour

@kille7543

6 ай бұрын

Roux: lightly browned flour mixed with butter or margerine. 1 hour? I don’t think so!

@dontlistentoanythingisay

6 ай бұрын

@@kille7543 to make a proper roux, yes. Technically it will take longer than that to have it come out the dark chocolate looking color. Google how to make a Cajun roux and read for yourself goofball

@cc_snipergirl

5 ай бұрын

​@@dontlistentoanythingisayI've heard of roux before, but have never seen one like that before now. Holy cow, that must be hard to make without burning and ruining it.

@dontlistentoanythingisay

5 ай бұрын

@@cc_snipergirl It is, you cant leave it for the whole couple hours or so you make it. I've watched family members do it, but I personally haven't made one from scratch. I buy them premade and it works really well. I use Kary's original roux for when I want to make stuff like gumbo or meatball fricassee

@NickeyVamp

5 ай бұрын

True you have to stand over the roux and stir so it doesn’t burn.. took 45 min one time.. some can take well over an hour.

I grew up watching Julia Child as a kid in the 80s. In high-school I made this, and you're right, it was helluva task. Took me 16 hours. I ended cooking it overnight, my mom woke up the next morning and took over the basting so I could sleep. It was good, but definitely not worth 16 hours of work.

@himesilva

4 ай бұрын

You have a nice mom! My mom would've just flipped out at me for creating a mess and making her kitchen unusable for an entire day lol

What I love about Jamie is that he spills stuff, dirties up way more pots and pans than necessary, cuts himself, burns himself, buys the wrong ingredients, and is basically all of us staring at Julia's cookbook like a clueless deer in the woods. And at the end, his kitchen is a hot mess unlike what we see on tv cooking shows. Like, yeah, that recipe is dope but you're going to pay, not just in groceries.

@mocowan6642

Жыл бұрын

Yes! This is how most of us cook!

@elizabethwalter5744

Жыл бұрын

Sometimes I just watch for the fun of seeing the bowls fall from the ceiling. And the malice of inanimate objects, like the electric mixer, the too-small whisk.

@donfay111

Жыл бұрын

I agree. I love the errors. It makes me feel like, if he can do it, so can I.

@suemikeemery

Жыл бұрын

I think he’s going a little heavy on the “I’m so cute and quirky” act.

@KyokujiFGC

Жыл бұрын

@@yeshummingbird It's definitely one of the things that makes it stand out. It's not a tutorial or a guide. It's just one man's slightly unhinged cooking journey.

I usually reduce the anxiety level by drinking a glass or two of wine while cooking.... Honestly with a recipe like this I would've been drunk by the end of it.

@navnher1135

Жыл бұрын

So would i, i say that as a person who never* drinks and mostly takes cooking in stride *basically never, not against it, I just usually dont feel like it

@IrishAnnie

Жыл бұрын

Your my kind of cook!!!

@thomascollette6322

Жыл бұрын

If I remember Julia Child correctly, she'd have probably killed a bottle or two over the course of this beast of a recipe.

@BitmapFrogs

Жыл бұрын

my man

@iGlimmyr

Жыл бұрын

So was Ms. Child's lol

Me and my husband made this for our anniversary this year. Took us 14 hours. Highly recommend making over a couple of days. No harm in letting your meat rest in the fridge. Save all cooking liquids in all steps, you will need them to keep it most for the end. Literally the most delicious thing you will ever eat. Remember that this was originally a "what to do with leftovers" dish for medieval French peasants. Whatever the nobility didn't eat at their formal meal was combined into a dish to feed the household staff and then the poor.

My family is Dominican and Venezuelan and so we are used to cooking with Canned and Dry Beans (Pinzo/Kidney/Pigeon/Habichuelas/Guandules). Something I learned from my mom is that when you use dry beans that they take more time to soften. The stove and heat will kill you if you try to get them soft in one day. So she'll soften them overnight with water and let them simmer throughout the day. Sometimes two night's is needed because the quality of the beans always are different per bag. And when she's going to use them for another day, she leaves the softened beans in a container to freeze in the freezer. You can reuse them again later!

Many years ago, my husband decided to make me a chocolate cake for my birthday using a Julia Child recipe. It turned out beautifully… after 9 hours of the most meticulous directions ever. He was exhausted. Needless to say, he never attempted another Julia Child cake recipe. 😆

@RLucas3000

Жыл бұрын

Each recipe in her book should have a difficulty 1-10. Maybe it does, but if not, what a good idea that would have been

@michealpersicko9531

Жыл бұрын

OK but this is meant for the average home chef to do so i think this book contains the dumbed down versions of these recipes.

@LuliLulu

Жыл бұрын

What a order full story 😂

Completely lost it at "very alarmed at the pig nipples." I love your show so much.

@sublimetulips6771

Жыл бұрын

That did it for me too😂. “These “pig nipples” are intense as hell” ☠️

@quickchris10

Жыл бұрын

He said, ``that's intense.'' LOL, he said what I was thinking.

this video got recommended to me when i was havin a rough week and then i spent the following week watching all of jamie and julia. these videos are a delight and i'm glad i subscribed. it's nice to see a cooking channel where they aren't an expert but have the enthusiasm of one.

@wryderz

7 ай бұрын

me too!!

This is the most relatable cooking show I've ever seen. This is exactly how I feel when cooking much simpler dishes 😂

I actually started laughing when this poor lad began separating the pork skins from the beans. Usually you keep them as long strips if they're not going into the final dish so Julia's recipe most likely had pork skins in her Cassoulet. So the fact that she cut them small on purpose is her indirectly telling you "yea dump this in too".

@Tvianne

Жыл бұрын

I'd grind them, 'cause I don't like the texture much, but the taste is good and they add "glue" to the dish (they are absolutely delicious crispy fried).

@engc4953

Жыл бұрын

I think it was supposed to be pork belly, with the skin optional.

@francescorighini9303

Жыл бұрын

Yeah, beans and pork skins is a typical winter dish here in northern Italy too.

@Tvianne

Жыл бұрын

@@francescorighini9303 lo so bene! Ciao vicino!

@Tvianne

Жыл бұрын

@@engc4953 nope, pork skin is used for cooking here in Europe.

"Cut off the pig nipples" is not a phrase I ever thought I'd hear, EVER and it's got me cracking up. This is my first vid from this creator so I don't know if Jamie is always this funny. Good job!

@majbrat

Жыл бұрын

Me too - I laughed loudly

@Mandassina

Жыл бұрын

It was the funniest thing I've seen in days.

@user-sf9gs2pg1b

Жыл бұрын

Tbh that just terrifies me 😮

@sarahsaurus9317

Жыл бұрын

It was hilarious. I’ve bought rind on bacon and had to cut the odd nipple off, but a whole row of them was next level lol

@amandagareis7876

Жыл бұрын

I also legit hooted

If I'm not mistaken, this is where the Brazilian feijoada comes from. It has African/French influence. It's basically a bean "soup" full of meats. We also top it with breadcrumbs (farofa) and white rice as a side. It's fantastic.

As a brazilian who eats beans every single day, it is just beautiful to see an american cook beans instead of opening a can, Julia Child is such a hero!

I remember growing up and watching Julia Child's cooking show on PBS with my mom. Occasionally, I would ask if we could make something she had shown and my mother would laugh and laugh. When I got older, I understood what was so funny.

@jankasza5538

Жыл бұрын

Robin, your comment really made me laugh!🤣

A thing I love (probably because it's a bit creepy) is how Julia is this supernatural presence in your videos. You talk about her as if she was there, she gives you orders, you comply reluctantly... ... Pans and bowls materialize out of thin air... There's a bit of unintentional creepiness along with some sound gastronomic culture here, and I 'm up form that.

@oliverhopkins8074

Жыл бұрын

Julia is his dom, and he is her sub.

@sonovabeach2165

Жыл бұрын

​@@oliverhopkins8074 why did you have to say this.

@oliverhopkins8074

Жыл бұрын

@@sonovabeach2165 Julia made me 😞 against my will 😞😓

@emilyg2451

10 ай бұрын

I also love that so often he does it grudgingly, like he's thinking "goddammit Julia... fine. FINE! I'm doing it! Are you happy?!?!"

@whuuuut2035

10 ай бұрын

@@emilyg2451 then acts like every line cook ever has when the chef is out of the room: "Whatever Julia wants, she gets, I guess..."

As a french person, I never saw a cassoulet made like this! I also don't recognize it, except for the beans (tarbais = beans from the city of Tarbes). Cassoulet is my favourite meal. Hope it tasted well! Nice vid

One of the funniest recipes I have ever seen. The pork skin killed me. Thank you!

@pheart2381

5 ай бұрын

It's all like one big practical joke.

Honestly I think this was the first “let’s make something delicious from left overs” dish. Oh look some pork roast from yesterday, sausages from Tuesday, lamb from the day before- not enough of each on their own to feed the hungry hordes but cook up a mess of beans, add the other meats, bake them together, and voila ! A hearty dish, enough for all!

@markbraunstein58

Жыл бұрын

I was thinking the same thing. All this time I've been making cassoulet!

@Wabajck

Жыл бұрын

At multiple stages I kept thinking "oh that's a dish on its own"

@1ACL

Жыл бұрын

Yep

@patrickgoss4221

Жыл бұрын

EXACTLY. There's a reason you don't see this offered on a lot of restaurant menus except as a special. But when it's good, OH MAN! I will say that it freezes very well and I tend to divide it up into thirds when I do it. Then you have three full meals that just need to be defrosted and baked on cold winter nights.

@GrammarSplaining

Жыл бұрын

That's what I was thinking, farmhouse frugality, because there's no way anyone ever sat down and deliberately invented this dish.

This seems like one of those "end of the week" dinners where you've made each of these individual things throughout the week and just assembled the leftovers on Sunday because you don't want to waste anything. Making all of this for one meal that's supposed to be a simple country dish seems impractical. Looked delicious none the less. Great job and admirable fortitude for sticking that one out!

@nancy9478

Жыл бұрын

Agreed, and it would likely taste so much better.

@Imaginexall

Жыл бұрын

Half of the famous french dishes are this long and complicated to make, because they are indeed made of leftovers. Funny how french cooking seems all fancy, but it's just sharing plates made by mostly poor people who didn't want to waste anything :')

Julia did publish a somewhat simplified version of the cassoulet in the book “Julia Child & Company” - or maybe in the sequel “Julia Child & More Company”. That’s the one I made, back in my own Julia Child days. It still took most of the day, but as I recall, it cooked/baked for several hours. It was, of course, delicious - they all are delicious! but the time required and the number of ingredients was still impressive. And I do remember my kids and I eating it for many days - it made a LOT! Fun, though - they all are that, too.

5 mins in i was so excited to tackle this dish myself, and... well.... maybe when i get a larger kitchen, more pans, and when my friends can come over to keep me company for 10 hours lol always a treat watching your videos. Many thanks!!

Only JC can turn essentially leftovers stew into an endurance sport 😅

@nosender2399

Жыл бұрын

I thought the same thing. He essentially had to make from scratch, the leftover ingredients that are typically used. Poor guy 😫🤣

@CatsPajamas23

Жыл бұрын

Seriously. (I know a few "country cooks"(or suburbanites...or city chefs) who do that.😉.🤫)

As a French, you did a great job! Now I understand why no one does it and we all buy it from the grocery store

@chefstefankitchen

Жыл бұрын

CAMMILE TU HABITES OU LOL PAR CE QUE CHEZ MOI A TOULOUSE CETTE RECETTE SERA A LA POUBELLE

@jbcaycay8035

Жыл бұрын

@@chefstefankitchen moi je suis perpignanais et je te confirme que ca a l’air bien dégueulasse cette recette... de l’agneau plus les 8 tonnes de chapelure... non merci 😂

@AliceOnly671

Жыл бұрын

@@jbcaycay8035 Yet Julia was trained professionally in your country ;)

@AliceOnly671

Жыл бұрын

@@chefstefankitchen This recipe is from your own country;)

@jbcaycay8035

Жыл бұрын

@@AliceOnly671 then we've failed her

Both volumes of Mastering the Art are available for Kindle, in which you can search. I’ve never had the nerve to attempt cassoulet because it looks like so much work. Bravo to you.

Instant sub after seeing this video. Your overall sense of anxiety and exhaustion while cooking is a total mood and perfectly encapsulates what I'm like in the kitchen 😅

I'm Brazilian and there is a traditional recipe just like that, the thing is we usually don't cook this all by ourselves, it is supposed to be a feast for a family and requires a whole family to cook together too

@Biancafrasson

Жыл бұрын

Tb olhei e falei: uai uma feijoada

@gyroscoper

Жыл бұрын

chamar Cassoulet de Feijoada é um pecado amo culinária brasileira mas não há comparação

@keslyajennifer

Жыл бұрын

Mano, cê tem que ser exilado.

@RyvreRandom

11 ай бұрын

That's how it should be done!

@Nat.ali.a

10 ай бұрын

@@gyroscoper pecado? Feijoada é derivada desse prato. Na verdade derivada da versão Portuguesa do Cassoulet.

Next time, make meals out of the component parts and save some of it - the sausage patties one night, the lamb another, etc. - and then at the end of the week, throw it all together in with the beans and create it component by component over several days. Like a lot of peasant style farm-dishes, this looks like it was created as a useful way to use leftovers rather than something you take all day to make in one go - because on any actual working farm NOBODY has ten hours a day to make dinner!

@KeithOlson

Жыл бұрын

THIS!!!

@verteup

Жыл бұрын

You do not make a cassoulet every day. It's a special dinner for an occasion.

@angelaponder3348

Жыл бұрын

@@verteup Do you know how it came about? Or just a recipe handed down from generation to generation?

@sallycapotosto6927

Жыл бұрын

@@angelaponder3348 Not only was this a recipe for using "left-overs" but was a peasant recipe to use what was available. While I admire his dedication, he made everything so much harder than it needed to be! Still - it was fun to watch!

@k.v.7681

Жыл бұрын

Even outside the scope of a farm, and even when experienced and familiar with the dish in France, we tend to take two days to make them when they're this massive. We don't use leftovers anymore when we invite people, and start from scratch, but the entire prep is done the day before. The day of we tend to just throw it all together or let it go for a last simmer before serving. I'm also quite impressed with how he worked around lacking some ingredients we tend to just order from the butcher ready to use (like saucisse de Toulouse, even availlable from the shelf in supermarkets) or bouquet garni (herbs tied together)

What some people don’t understand about why some country recipes end up having a hundred steps and hard to procure ingredients is that in some cases it is simply the natural byproduct of how production would go on in the countryside over a year in a certain rural environment where what’s available in a certain season may interact with what’s left over from fall butchery and preparation and curing of whole animals for the winter or with what may be contributed through hunting at different times of year. Things that had a natural progression and very often had to do with making the best of everything and using leftovers from other processes to get to another meal. When you try to replicate that out of context things become INSANELY complicated. I remember reading about some shepherds stew or something like that. It would come about simply from how shepherds would go away for a week, bringing certain non-refrigerated ingredients along which would then evolve through a series of meals. Maybe some meat would be fresh and fried on the first day. the next morning beans might be added to the leftover grease from the meat and eaten with bread still fresh. The next day the bread might be going stale so that would go in a soup broth with ingredients found in the countryside at that time of year like ripe apples, wild thyme and rosemary, mushrooms etc. Then the next day maybe some more water and dry pasta would be added along with the rind of a piece of parmesan cheese. This is is not a real example but you get the idea. You wind up with a dish that takes several days to make involving apparently arbitrary steps and bonus missions along the way to get to what is still essentially a simple countryside dish, had it come about through a natural process. In am not saying this is the same for cassoulet but there is a tendency for this kind of thing to happen when you’re a bit closer to basic existence. An example from Indonesia might be something like Day 1: You get fresh tuna off the returning boat in the aftrernoon and immediately grill it whole over coconut shells. Serve with rice and fresh vegetables. Day 2: The remaining meat is picked off the bone in chunks that are fried hard and dry to kill any bacteria. They go into a wok dish with a sauce and some more vegetables, maybe remains from yesterday. Served with rice as more of a stew with some substantial protein chunks in it. Day 3: whatever remains of the sauce and fish go into a fishcake batter and flavours some fresh fish cakes. Served with rice and maybe some water spinach. Day 4: Any remaining fish cakes gets cut up, wok fried with tofu added and go into yet another sauce. Serve with rice and maybe fried tempeh on the side. There is a complete economical and preservational logic to the process considering the context of production, but if you were reproducing the steps out of contect to get to a bloody mushy fish cake/tofu dish by the end of day 4 it would stand out as insanely and pointlessly elaborate.

This video is exactly how I felt baking a cake from zero for the first time. If only I knew that was just a taste of what was to come in my culinary journey

I'm from the south of French and my family has been making cassoulet with duck and pork for a while. We use Coco beans and the whole pork skin rolled up (didn't realized how weird it was before today) and we cook it on a fire outside for 4 hours. It's certainly a big activity but it's one of my favorite dishes. I'm always super happy to see people experience more rustic french cuisine that's not as popular as the classic gastronomic one.

@minttjulep

Жыл бұрын

do you eat the skin or no?

@minttjulep

Жыл бұрын

my comments keep getting deleted wtf

@annabees

Жыл бұрын

@@minttjulep skin is mostly for the bouillon taste. I don't eat it personnaly because there's already so much meat inside haha

@anti-ethniccleansing465

Жыл бұрын

@@minttjulep Welcome to YT lol. Censorship has been a huge problem here since the beginning of 2017.

@Maria-mx1lj

Жыл бұрын

it’s absolutely not weird to eat pork skin don’t worry. he’s just being weird about it fsr

Once my sister made Julia’s recepie. - and told us in the dinner’s table - I have never been this much proud of myself- and I will never do this again. - now I understand 😅

My dog tapped the screen of my tablet with his paw while I was watching Tasting History and this video came up. I did go back and finish watching the other one first but then I came back to this and I really enjoyed it. So relatable! I feel as anxious and chaotic whenever I attempt a new recipe. I end up saying, "Was that right? I hope that was right." a lot too. And realizing you shouldn't have chopped the pig skin and now you have to pick it all out was just the kind of blunder I could see myself doing as well. This was a great video and got a subscribe from me. Now I'm going to check out that duck video.

At first I thought if this is “farm fare” people must have STARVED. !!! As you progressed in the marathon I realized that this dish is gloried left overs!!! It’s a farmers wife who ALWAYS use every bit of food she could ( fat, skin, bones) when she cooked. She made a variety of dinners which she saved the bits of leftovers and then she put it all together and viola a masterpiece was born! There’s a reason French cooking is world renowned- a dish born of leftovers that people are willing to spend days cooking now

The greatest part of this is you fishing out the pork skins without realizing that the collagen breaks down and works as a thickener XD

@Dajaphil

Жыл бұрын

rI was laughing my ass off at that too. Knowing why your ingredients are being used (as well as being familiar with the recipe ahead of time) makes all the difference.

@Klm49

Жыл бұрын

Ok, that's what I thought too!! As a child of Southern, Caribbean, and American cooking, I don't recall my grandmother ever removing the pork skin from dishes, but I also don't recall ever eating a piece in her food. It dissolves!!

@jacobhoward9305

11 ай бұрын

Was looking for this comment I was like NOOOOO leave it

@Jedi71

10 ай бұрын

I know! Why does he think he can change Julia's recipe!

@degueloface

10 ай бұрын

Removing the pork skin make me almost click off the video

I've never seen someone whose energy in the kitchen is so relatable, so infectious, and so hard to watch haha.

@oliverhopkins8074

Жыл бұрын

With energy prices so high you really gotta cook with your own enthusiasm

@icklethepickle

10 ай бұрын

It's great, isn't it?

@BlueZirnitra

8 ай бұрын

I hate it. He's needlessly agitated before he even starts to cook. I'm stressed just listening to him make such a big deal out of everything.

@nickbarlow4270

8 ай бұрын

@@MrAlissahk97 Took me 30 seconds to stop watching. Very, very annoying energy. I don't know how so many people can watch this.

@nickbarlow4270

8 ай бұрын

@@icklethepickle No.

That is the ADHD madness that is going on everytime I try something in the kitchen. The confusion, frustration, me trying to wing it without following the instructions and regretting my choices afterwards. I try to avoid over complicated recipes cause I would just waste my time and energy for a meh result. I love these videos because he tries so hard for all of us, it's almost therapeutic lol

“Things are happening. You can’t see it but things are happening.” Great video! Thank you. I would not even attempt this recipe. I just love watching you & Julia cook this ridiculously difficult recipe. ☺️

pork skin with beans is actually super good! in mexico we have this dish called frijoles charros, which is a bean soup with sausage and chorizo, that includes "cueritos" (pickled pork skin) it's not for everyone i must admit but they add a nice extra texture to the dish

@bobcook2366

Жыл бұрын

Came here for this comment. Totally agree, I enjoy the texture and thinks it adds to the dish. Unfortunately it was just too “weird” for him

@kungfumattquantumofconsuck6601

Жыл бұрын

"in mexico we have this dish called frijoles charros, which is a bean soup with sausage and chorizo, that includes "cueritos" (pickled pork skin) " Oh that sounds so good! I love Mexican food and Mexican ladies. hehe

@AlbertMoff

Жыл бұрын

The first thing I think soo it's French frijoles charros niiice!!! But it needs some Pico de Gallo and some tortillas.

@skatergeek19811

Жыл бұрын

It's for me! Good lord, I already want to eat the words :)

@KenS1267

Жыл бұрын

I've worked in a French bistro where cassoulet was on the menu pretty frequently. The pork rind is pretty tender after the second cook. Obviously it still has some chew but he gave up on the recipe without trusting that Julia actually had faithfully wrote down all the steps.

I never ever do a Julia Child recipe if I’m not in the mood to ingredient shop for 1-2 weeks and then cook for a full day (which is honestly like twice a year). This was way too chaotic.

@Dont145

Жыл бұрын

Does that worth tho?

@elizabethclaiborne6461

Жыл бұрын

I learned to cook from JC. Most of the recipes are not this involved, this be one is a week of leftovers you cook all at once. I suspect the pig skin could be left out.

@anti-ethniccleansing465

Жыл бұрын

@@elizabethclaiborne6461 What I want to know is how she live to the age of 91 with this kind of crap she ate.

@kerrizor

Жыл бұрын

Not helped by this cook's approach at all

I’m a Brit. I do love this chap’s entertaining cooking and dialogue. Extremely funny in a dry way. And it’s so wonderful to hear an American ( I assume) who doesn’t use the banal adjectives ‘cool’, ‘awesome’ or ‘insane’ every second sentence. Great work Chef..

@user-xs7vi3wu1u

Күн бұрын

He is Canadian, I believe I've heard him telling in one of the videos.

So this is the first video I've seen from your channel, and oh boy am i excited to see more now! Its both as funny and insane as real cooking! Congrats on making that dish. Feels a lot like something i would make with leftovers from the week of cooking, not all in one go! But your tenacity was so admirable- Love IT!! 😂😂❤❤

There is your hint: "..but two or three days of leisurely cooking is much easier". Leftovers, with beans! Oh Julia you Joker!! You did a fantabulous job!

I admire your fortitude in sticking with the madness that is Julia Child’s French Cooking. I myself would not even attempt it, so kudos, my friend.

@THEGREGDREW

Жыл бұрын

Hello same name person!

More power to you attempting this stupendous recipe. I love watching your videos.

I feel like the breadcrumbs really sent this dish to another level.

As a french personne, that is the most complicated cassoulet recipe I've ever seen, I've felt your pain ;_; kudos to you, you really gave it your all!

You can definitely see cassoulet's origins as an end of the week dish to use up the rest of the leftovers.

@anthonycekic4509

Жыл бұрын

Yeah this is a dish akin to shepherds pie. I see why julia said it would be easier to make this stuff over the course of 3 days.

@fionadefranco1276

Жыл бұрын

Sorry, nice idea, but you have to make Cassoulet from scratch using raw meats. It wouldn't work with cooked leftovers. That said, I've always thought the recipe was way over complicated for what it is.

@lilykep

Жыл бұрын

@@fionadefranco1276 He literally cooked every single meat before he put it into the main dish

@anthonycekic4509

Жыл бұрын

@@fionadefranco1276 if you look at the assembly, everything was cooked already before even popping it in the oven. The way he prepped those meats would've been dishes on there own. All you'd have to do is reserve some for the cassoulet and by the time you have everything, all you really need to do is cook the beans and prep the breadcrumbs.

@ronschlorff7089

Жыл бұрын

@@Vel_D Yup, he "cooked for a week" and then assembled the "one dish"! LOL ;D

I just found your channel, and I'm immediately in love. Because you cook like I cook when I run across recipes like this. I adore. And your frustration mirrors my own. That is exactly how it happens in the kitchen. A lot of these chefs on KZread make it seem like it's the most easiest thing in the world to cook some of these very complicated recipes, and it is not. So I applaud you for being raw honest and real, actually showing us. By the time I had finished all that, I would just go to bed 😂😂😂 Immediately subscribed!

Absolutely hysterical to watch you attempt this insane recipe. You deserve an A+++. Thanks for taking one for the team as I will surely never make this!!!

I have to admit, that half way through this video, I forgot what dish you making. So many steps! Your perseverance is admirable. Well done!

@sabinekoch3448

Жыл бұрын

😂😂😂 me too….

So I made this last night because my husband picked it out of the cookbook - long story. I generally don't follow recipes to the letter but I was determined to create it as Julia intended. It took two days and took way too much head space. It was delicious and nourishing, but I nearly cried given the effort. It was fine. Just okay. So much mess. So much fuss. I was indignant. I felt punked. I could have made this with dish half the time and effort. Now I have leftovers for days. Thanks for making this video because it helped me to visualize this complicated recipe for what is meant to be a simple dish.

@kc5997

11 ай бұрын

The actual most common cassoulet is way easier to make. And it's mostly duck. This was painful to watch.

@surtu9221

10 ай бұрын

Julia was definitely not creating an entry-level or practical everyday working mom cookbook, she was trying to crack the secrets of French chefs for "professional domestic housewives" who wanted to step up their game, cream the competition in the next neighborhood bake sale, or astonish their husband's business contacts at a home dinner with European cuisine that felt straight out of a five star restaurant. As such, there is definitely a specific target audience for her books that almost doesn't even exist anymore (classic 50s housewife), and people outside of that target audience are going to struggle to milk all the quality out of every detail of her recipe the way she originally intended. Most people would be much better off with a simplified recipe that focuses on amplifying the big important parts of the recipe, not getting lost in 200 details.

@Gee-xb7rt

8 ай бұрын

@@kc5997 Indeed, cassoulet is beans with leftover scraps, not 3 days worth of preparing meat to end up in a bean pot.

@Gee-xb7rt

8 ай бұрын

​@@surtu9221 Cassoulet is a home cooked dish, the French have a name for this -- cuisine grand-mère, grandma's cooking. For some reason Anglos have to fuss with things.

This was really fun and interesting! Keep up the good work !

I celebrated my 75th birthday by retiring from cooking. Watching you cook is the most pleasurable thing I now do in the kitchen. Am I correct in assuming that the breadcrumbs were homemade? Your videos are addictive. Thank you!

@Nico-xf2rb

Жыл бұрын

Please write down your recipes, we loose so much food knowledge.

@ememman1460

Жыл бұрын

@@Nico-xf2rb Exactly. Please do.

@TheMFYeti

Жыл бұрын

Nah, you can see him pouring the crumbs out of the can/tin at like 26:44

@Jmonta

Жыл бұрын

Look like the 12 hours shifts with no breaks are over. Happy cooking and watching cooking videos at home.

In classic southern French cooking the pork skin is a complimenting ingredient that is used in a lot of soups and stews, or used as a thickening agent with its gelatin content. There's something called 'Lyon bowties' where strips of pork skin are boiled down, then folded over and then tied with string to make a bowtie of sorts, then boiled or simmered down in soups or stews and served as a side dish. I'm thinking julia meant for you to keep the pork skin in there. It's a wierd texture at first, but you grow to like it. Happy cooking!

@Es-Flowers

Жыл бұрын

A bit old of a comment, but what about in Northern France, or other parts of France, if you know?

@strongfp

Жыл бұрын

@@Es-Flowers they're known for being a southern thing because in the northern parts it was a much more urban living style, where living off the land wasn't as common. They're also called Lyon bowties because of the city Lyon which is the culinary capital of Europe, or at least France. But, I'm sure in the north they utilized the pork skin just as much tho!

I LOOOVE your grey cookware. Its fantastic ❤💛🧡

Honestly this video was absolutely amazing, I was laughing the whole way through!!

😂😂😂 I can’t…. I was already chuckling at the “having pig skin in the house is …an experience” so when it came to the “pig nipples” I lost it completely.😂😂so much so, that I couldn’t follow along and just had to rewind. Omgosh. I’m dying. Love this channel!

@sublimetulips6771

Жыл бұрын

I did the same thing.😂 REWIND!

@MrsGump

10 ай бұрын

Yup pig nipples got me too, woke my hubs up I was pissing myself so loudly 😂

@arthas640

8 ай бұрын

this is why you need a kitchen dog. they'll take care of any unwanted bits like pork nipples for you. just drop it on the floor and forget it ever existed.

I cooked this two times in my life and once I ate it in southern France in the medieval town of Carcassonne, it goes without saying that all three times were absolutely memorable

@ronschlorff7089

Жыл бұрын

Yes, some iconic dishes are best eaten in iconic places. Like the 1000-year-old recipe of a beer that I once had in a 1000-year-old abbey in Germany for example! ;D

@HaloArtisan

Жыл бұрын

Yooo I had my first and only cassoulet there too. Still remember how delicious it was.

@diray3474

Жыл бұрын

Now I wish I had known of that dish when I was in Carcassonne... All I took home with me was a T-shirt. Well, if I ever visit again I'll know what to look for!

I love your videos, dude! ❤ You've got the knack for this... Very entertaining... I've been bingeing. It's making me hungry...😂

It just goes to show even even chefs make mistakes and you have a wonderful sense of humor. Cooking can be enjoyable. It helps me to read the instructions before attempting a difficult recipe. Great job 😊

I make a very abbeviated version of this where I add together two cans of great northern beans, I can of tomatoes, 14 oz of sausage (usually kielbassa), six bacon slices, a couple of boneless, skinless chicken thighs some thyme, paprika, herb de provence, and a couple tbsp of tomato paste with a crumpled up corn muffins with some chicken broth. It takes about an hour to cook and it's delicious. Ultimately, this is peasant food, and whatever you have: pork, beef, chicken, duck, etc can go into that pot. With some herbs, bacon, white beans, tomato, bread crumbs, it will be cassoulet, and will be perfectly delicious. And it doesn't have to take all day.

@paint4pain

Жыл бұрын

As you say, Cassoulet and Bouillabaisse, are the fridge emptiers of france. The family's recipie has no tomatoes or paprika but saussage, salt pork/bacon and duck confit along with a few different herbs and beans and some vegies (onion, carrot, celery). Bonus is that the fat from the duck confit forms a solid layer that seals up the top and protects it.

@theengagedfew

Жыл бұрын

I didn't have the heart to tell him that it doesn't have to take this long. He seems like a real sweetheart, but I've worked for chefs who would smother him with a bagful of grimy kitchen towels for using pork loin in a braised dish, or wasting valuable pre-service prep time picking out bits of pork rind.

@meethepie

Жыл бұрын

The one thing western cooking is good at is taking peasant food and making it some extremely expensive, overly complicated, mystical dish that is too intimidating for the average cook

@fckSashka

Жыл бұрын

@@theengagedfew the pork loin really didn’t make any sense lol

@peachmelba1000

Жыл бұрын

Agreed. I make mine once per month, and it always has something different in it. This video got frustrating to watch because he followed Julia's sort of pedantic recipe (love her, but yeah) This is real stick to your ribs stuff, and it is supposed to be easy to make.

I made Julia’s beef Bourgogne and it took me a whole afternoon. My husband said it was the best thing I have ever made…

@CalderaXII

10 ай бұрын

Great feeling, isn't it? 😊 Having your hard work appreciated

@johnbaker6125

6 ай бұрын

There are lots of blogs out there comparing her recipe to other acclaimed chefs and almost everyone says hers is so much better. I think it's an idea she talked about in her cookbook, cooking everything separately and bringing them together only long enough for the flavors to meld together. I know I cook mushrooms the same way she did, and they are definitely better. I had to laugh to myself when I noted that the French way to cook fresh green beans is the way I have done it for years without anyone telling me to do it.

Loved the education, history, and development of the recipe. Thanks

I love just how you speak about Julia Child with so much reverence, I could tell that you really like her as a chef and like her books. ❤

This is what I like to call lumberjack meals. Any meal that makes me feel like I just spent 12 hours chopping down trees and I came home to my beautiful spouse holding a huge cast iron dish of straight up protein gets that name 😂

@sarahgooey

9 ай бұрын

thats such an amazing and funny way of seeing it. im def gonna use that now

I’ve watched 5 minutes of this video, my first viewing of anything from this Channel, and I love it.

Man you are hilarious I was laughing my head off! But, WOW! What a recipe! Good job buddy! Looks really good.

My all-time favorite dish. Growing up, whenever my mom would ask me what I wanted for my birthday dinner, Cassoulet was always the answer. Her family recipe was considerably simpler than this one, but just as delicious.

@drunkenfarmerjohn42

Жыл бұрын

Yeah, the JC recipe is super duper complicated. Most are just variations of the trinity, beans, stock, duck confit, and sausage. Bacon, if you're nasty. When I make it, it comes out to ~ 2.5 hours time total, since I'm lazy and buy premade confit. If I can't get that, I roast up same dark chicken quarters the night before in boatloads of fat over low temp, effectively doing a confit sans the three days of allium marinade. I also, typically, spice towards the cajun family and use andouille. Because filthy colonial.

@carlycrays2831

Жыл бұрын

Can you give us her recipe?

My family makes cassoulet for birthdays! It’s delicious, feeds a crowd, and always feels like love on a plate

@antichef

Жыл бұрын

❤️

@Embassy_of_Jupiter

Жыл бұрын

Do you also put pork skin in there? I'd love know if he did the right thing in removing it

@ninianstorm6494

Жыл бұрын

@@antichef need to force city officials to lower inflation/living cost for all those making below 150k per year to prove daca worth it since for ages DC never lower living cost only print dollars to do more refugee crisis 1. Ukrainian Officials Tried To SABOTAGE Trump 2016 kzread.info/dash/bejne/dHt72s5vmKebqcY.html 2.george bush 14y ago said add ukraine to nato foreshadow nuland f eu coup 2014 support = kzread.info/dash/bejne/oIiFlaZqkZDQYpM.html 2001 pentagon memo kill occupy libya to syria kzread.info/dash/bejne/kaGmrLSBp8W8d5s.html current ukraine gov is proxy since obama drew red line just like did in syria earlier arming rebels telling russia not to interfere while zelensky ethnic cleanse donbass region 7y= a. kzread.info/dash/bejne/ppVtxrmLk6e7gKSX.html. b. kzread.info/dash/bejne/e3aZtKRworrRj5s.html dnc smear looking into treat covid symptoms/travel bans but permit parades/riots, recall snitches get rewards? kzread.info/dash/bejne/Ymp628ltncSyh8o.html ray epps-fake sole survivor from ritten house case 2.0/podesta 2.0 when you look at left wing msm collaborate kzread.info/dash/bejne/gaKKqsqnXdnNhdo.html dnc establishment kill 50 in vegas/portland, thugs attack with stand down cops san jose/charlotte, burn loot several months, sabotage afgan withdraw using russia bounty smear to give taliban equip, crash car in to wisconsin parade thanks to nbc follow jury bus smearing ritten house too kzread.info/dash/bejne/h6yjrpqteLbHZ8o.html left wing media give protest t-shirts to san quan mayor for lying about never receive maria supplies kzread.info/dash/bejne/o42hpdaSfKifm5M.html

@Sarina_Dear

Жыл бұрын

@@Embassy_of_Jupiter when we have the pork skin my aunt uses the fresh skin, and by the time the beans are done they are pretty much dissolved into the dish. I prefer to use the salted version and make them crispy and mix them with the breadcrumbs as part of the topping- they are kinda like salty meaty panko

@Embassy_of_Jupiter

Жыл бұрын

@@Sarina_Dear Alright, thank you. I mean, it is pretty health, I guess it's just a matter of learning how to use it

This was chaos 😂 big bertha being revealed was hilarious. She's huge! I've never seen a recipe with so many steps and so much meat!

I've never watched any cooking anything on KZread but this is a really good show, man. I really enjoyed this. I don't cook and don't really care about food that much and still had a great time watching. Only halfway through but wanted to leave this comment. Can't wait to see it at the end!

This is hilarious. Loved the pork skin Cinderella moment. Thank you for making me realize I never want to cook this thing as long as I live.

I'm new here so I don't know if you already covered this, but if you find cassoulet intense, try Julia's bouillabaisse. The process is laborious but the end result will melt you in your boots. This was really authentic and very enjoyable. Thank you for this and I am now a subscriber!

@Serimewmow

Жыл бұрын

bouillabaisse was one of the first ones he did! you should go back and check it out in the playlist if you havn't already!

i just found this dude and the video on youtube , LOVE it so far

this video has a refreshing chaotic vibe to it, not sure if all of yours are like this, but keep going, it's a fun watch!

*WELL DONE, CHEF!* After receiving Julia's French Cooking book shortly after our marriage (over 50 years ago!), I read through that gargantuan cassoulet recipe and said "NOPE, not for _THIS_ Chef! There are _TOO MANY_ INGREDIENTS & _TOO MANY_ STEPS!" We made up our own version, instead. 🤗 *OUR RECIPE* included browned chicken pieces, COMMERCIALLY-PREPARED sausage meat (usually in links), CANNED cannellini beans (or sometimes kidney beans), MOST of Julia's recommended herbs & spices, some additional canned, diced tomatoes, and we also threw in about a cupful of raw, long-grained, rice, "just for kicks," (as well as any leftover meat juices or small amounts of red meat scraps, cut small.) As with Julia's recipe, the completed dish could serve a dozen people - EASILY - so this became our "Go To" dish for large gatherings. But, *there **_WAS_** a sadness about taking it anywhere, as **_THERE WERE NEVER_** ANY LEFTOVERS TO TAKE HOME AGAIN!* We called our creation *"Paka-da-da,"* a name my DH came up with; somehow, the nonsense word of *"Paka-da-da"* simply fit the dish! (Say that smoothly, with NO emphasis on any one syllable, as in: "dah-dah-dah-dah." *Say it: "Pa-ka-da-da."* OK?) Make your OWN VERSION of Cassoulet, as did my DH & I, and enjoy it! Yes, it takes all day to create one VERY LARGE DISH, but the leftovers do freeze well. Also, if there are only a few people in your group, *THAT'S **_THREE TO SIX MEALS,_** ALL READY FOR YOU, PRE-COOKED, READY TO SIMPLY REHEAT FOR A DELICIOUS DINNER!* [NOTE: Due to the combination of both "red" _AND_ "white" meats, _BOTH_ RED 🍷 & WHITE WINES 🥂 (full-bodied, naturally!) pair well with *"Paka-da-da,"* an added benefit of this lovely dish!] *PREPARE, COOK, & ENJOY - **_Bon appetit!_* 🍷🍾🍷 .

@wpc456cpw

Жыл бұрын

I love your comment ❤

@attilathenun

Жыл бұрын

I love the energy in this comment.

@ratking_

Жыл бұрын

living for ur comment

@elg94

Жыл бұрын

i'm from southwest of france so we have some decent canned cassoulet here, sometimes i mix it with cooked rice which is a nice addiction yea... oh and cheese on top ofc :') (usually italian... or goat cheese, they go with everything)

@WLS_Churchill

Жыл бұрын

@@elg94 évites de passer par Villasavary sinon ma grand mère vas te goomer...

Love it! “I’ve been on my feet the entire day… there was no breaks.” That was the most chef statement you’ve said yet - welcome to the life brother.

@EughhBrothereughh

8 ай бұрын

Or every married woman with kids. Yall didn't invent bicycle 🤡

@jishani1

8 ай бұрын

@@EughhBrothereughh pft. acting like any woman with kids does more than hand them a tablet and ignore them 80% of the time anymore

@jmc8076

5 ай бұрын

@@jishani1 There’s ALOT of mothers in the world. Impressive you know how they all live...or why.

@himesilva

4 ай бұрын

@@jishani1 I have never seen someone who so obviously has never had kids... yikes

Mr. Anti-chef this is a accomplishment. Chefs kiss

It brings me so much joy to watch your videos!!! You are adorable. (From an old lady, but still...)

This is a good recipe to do with a group, like a cooking dinner party where everyone has something to do before putting it all together.

@Amy-pv7ke

Жыл бұрын

When your friends ask what they can bring "pork skin...." :D

@lucyk.5163

Жыл бұрын

Yeah no. I really hate having too many people around when I'm doing stuff and that includes cooking. One person to help around, fine. More than the 2 of us, never. I'd rather do everything on my own. Not that I would do this recipe for any reason whatsoever.

@tatianamelendez490

Жыл бұрын

@@lucyk.5163 That's cool, I get like that sometimes. However, I was raised with cooking parties happening at home every once in a while where everyone pitches in, and it's heartwarming for me to be surrounded by loved ones that help. But I totally get needing your space while cooking, I get a bit perfectionist in the kitchen and don't trust people to do it right sometimes.

I've worked with an old chef who said that the Cassoulet was their final for Culinary school . It's a tough one, much respect lmao 🤣 😂