Hope you guys enjoy it! My Cooking Course: james-makinson-s-school.teachable.com/

@surthrivingalaska2511

Жыл бұрын

How much does this course cost?

@flipnshifty

Жыл бұрын

I feel like the taste of the food is what the guests care about, not whether u call it Pomme GraTinÉ or twice baked potato

@eddiesimone3568

Жыл бұрын

Well, pommes gratinée is more correct than twice baked potatoes.

@chented107842

Жыл бұрын

Chef James, you will be intereste in Chef Wang Gang's Coral Fish,the knife work is amazing kzread.info/dash/bejne/ant6laaiXbqpppM.html

@onthejob9153

Жыл бұрын

I would love to see you reacting to chef Bryan Reacting to you reacting to Uncle Roger 🤣

I’ve been a chef for about 17 years now and culinary school instructors like chef Frank here are consistently among the best human beings in the industry. The super passionate chefs often have enormous egos but being a culinary instructor requires the same passion but also humility. I don’t even have to know Frank to know he’s a solid, salt of the earth guy who could also hang in any professional kitchen you dropped him in. Much respect!

@ChefJamesMakinson

11 ай бұрын

I never went to culinary school so I don't know how most of the Chefs are but not all of kitchens are nice. Frank does seem to be very nice which make him likable.

@flowertrue

11 ай бұрын

Frank is a great guy, no doubt. He goes along with the jokes people make in the comments, like how he can't use premade ingredients, he has to make it all from scratch like growing wheat and getting milk from his cow.

@shantheman6879

9 ай бұрын

I'm not a papered/certified chef but I have to stress a point that you mentioned: you must ALWAYS be open to improving and that definitely requires humility.

@Visitkarte

8 ай бұрын

@@ChefJamesMakinsonWow, that’s impressive! How did you become a chef?

@liamchisholme7486

4 ай бұрын

@@Visitkarte I would guess through working in Kitchens, a lot of top chefs made their bones that way

Lorenzo is my fave level 2 chef, his attitude and laugh are infectious

@ricksouza9299

Жыл бұрын

a bit too over the top and theatrical for me. but yeah I guess it's his thing considering he's a professional actor after all.

@watchinyoutube8919

Жыл бұрын

Lorenzo is a real one

@user-eb6mp2gf6y

Жыл бұрын

I love that Lorenzo laughs as the Joker, LOL.

@thembill8246

Жыл бұрын

He's also willing to try everything, and loves learning.

@joshuaprovo783

Жыл бұрын

Tied between him and gab for me.

I liked that Chef James noted that it was strange to ask the food scientist instead of a chef. Then she told Lorenzo how to check the sauce and it's the same method CJ just said. Bravo.

@515aleon

Жыл бұрын

Well Rose knows her way around a kitchen --from other Epicurious episodes (not just food scientist) and has access to the web and knows the questions coming up.

@melikatalks7676

Жыл бұрын

You know what, I never thought about it but why would you ask a food scientist for recipe instructions? Makes no sense, that's not her specialty. The chef already gave them the ingredients... Just explain how to do it too. 🤨

@dianabonecutter589

Жыл бұрын

Very enjoyable, Thank you!

@dingfeldersmurfalot4560

Жыл бұрын

@@melikatalks7676 It's not like she's a geologist or nuclear physicist or mathematician or lawyer or something. He's asking her about precisely her specialty.

@melikatalks7676

Жыл бұрын

@@dingfeldersmurfalot4560 nah not really, I get what you're saying but food science isn't the same as recipe instructions, it's much closer to chemistry. It feels like her knowledge is wasted when people call her to ask how to make a burger, etc... That's where I was coming from.

Lorenzo is a lot of fun to watch. Cooking is not just a skill. It's an art, a skill, AND a talent. He clearly has a lot of talent. He's also adorable and so excitable.

@ChefJamesMakinson

Жыл бұрын

he likes to cook!

@edison7300037

Жыл бұрын

i know this is cliche, but you also need some love init. if you hate to cook or you just see it as a job. you will have a hard time improving.

Frank most definitely goes all out in these videos, in the Alfredo one he got an entire wheel of Parmesan

@greedisbad9890

Жыл бұрын

If you got bottomless budget then might as well

@beckycaughel7557

7 ай бұрын

Oh yes, I remember that episode it would be great if you reacted to that video

Lorenzo is hilarious. Joyful chefs make good food regardless of whether they follow "the rules." I LOVE a good bone in ribeye, but I do often fall back on flank steak. It has a good beefy flavor and is far less expensive. I usually buy one big enough to cover a couple of meals during the week. If I can slice it thin enough, it makes good sandwiches or can enjoy it straight from the fridge when no one is looking. These chefs are fun to watch. Very informative as you are also Chef James.

@ChefJamesMakinson

8 ай бұрын

Thank you!

I was really really impressed by both of them for different reasons... it was nice to see the home cook stay level headed and did actually quite a good job with something that was probably out of his league... I would be totally lost with all those ingredients and I am cooking for my family like for 20 years...

@ChefJamesMakinson

Жыл бұрын

He did go a very good job!

@dingfeldersmurfalot4560

Жыл бұрын

Me too. I cook all the time and often get a very big thumbs up from who I'm feeding, but still, $500 worth of ingredients would intimidate me. I like that Lorenzo took it all in stride and good humor.

Both dishes were impressive. You don't need expensive ingredients, just how to use them.

@ChefJamesMakinson

Жыл бұрын

That's true!

God this comment section is just a breath of fresh air! You are all so respectful and having fun, just lovely. Gotta give some credit to you James, I think your general attitude really makes it easy for the commenters to be in the same headspace. Also on the vegetable: Aubergine (eggplant) is my nemesis but for me its all texture, there are no tastes I dislike just some texture's

@ChefJamesMakinson

Жыл бұрын

thank you very much! I like to be honest and give credit where credit is due. :)

Lorenzo was such a delight. He really makes you excited to try out whatever they’re making

I love that when Lorenzo didn't like the massive tongs, he improvised and used a fork and spoon to flip the potatoes. Two hands.

Lorenzo was wonderful, but what really made my heart leap with joy was chef Frank's genuine praise of his dish. And then there is you being internet's nicest reaction channel with so much knowledge and patience. Much love!

I love Lorenzo's attitude to cooking the unknown! He's ready for the adventure even though he's staring up at the cliff and doesn't know how to get there. I don't like cauliflower and I wonder if it's because of the texture. Growing up, I typically eat boiled vegetables that are mostly leafy and not root vegetables. The ones in both of their dishes would get my stamp of approval.

I don't usually enjoy reaction videos, but I have to say I like how you use them to teach. And I always learn something. So I look forward to all of yours.

@ChefJamesMakinson

Жыл бұрын

Thank you! :)

I love broccoli when it is done well. The problem is most home cooks don't know how to make broccoli well. When I go out to a restaurant their broccoli will be amazing, but when most home cooks make broccoli, it tastes like sadness. I've come to learn that when people say "I don't like vegetables" what they mean is "I can't cook, and neither could my family." I still haven't managed to get my broccoli to taste as good as what I've gotten in restaurants before, but it's way better than anything I've received by another home cook.

@bhavyakabade

Жыл бұрын

Get a wok... Stir fried/pan roasted broccoli with a honey-soy-ginger glaze 🤌🏻👌🏻

@maxpowers9129

Жыл бұрын

@@bhavyakabade Thanks for the tip.

@bhavyakabade

Жыл бұрын

@@maxpowers9129 in case you do use the recipe, honey burns and sticks to the pan/wok VERY quickly so it has to be added in the end

I Always feel bad for Frank as he never gets to cook with his carefully chosen ingredients 😂

@Sniperboy5551

11 ай бұрын

There are other videos on Epicurious where he gets to work with his own ingredients. He’s my favorite professional chef on that entire channel.

The sheer difference that comes to every vegetable when roasted just really transforms it into something far better than it starts as. The only ones that I'm reluctant to roast are things like green beans that are just small and end up kind of withering, but almost any vegetable even ones that I don't normally like, I will devour like a fiend if they're just roasted in a little bit of salt, pepper and oil.

Lorenzo is always so enthusiastic when he cooks, I love watching him, and would love to try some of his food.

I always giggle with these videos because when I worked in the restaurant industry I was way too broke for this stuff. Just remember that you don't need expensive ingredients for a good meal because chefs don't use them at home usually, what you do need is some basic skills and the patience to try new things.

@mauricematla8379

Жыл бұрын

Then again good means different things to different people. Serve me anything with lactose in it and i will have my revenge ,after about 3 day's No matter what it tastes like.

It's great hearing you commenting over Chef Frank's techniques, would love to see your reaction to more of his antics. Would also be awesome to see your thoughts on some of the Marco Pierre White videos that went up earlier this year on the BBC Maestro youtube channel!

@ChefJamesMakinson

Жыл бұрын

Great suggestion!

@condor237

Жыл бұрын

@@ChefJamesMakinson If you want a terrible (but hilarious) cook to review, I recommend the cooking with Jack show.

@jiyanmehta7250

Жыл бұрын

@@ChefJamesMakinson Oh yea as the person above said,react to cooking with Jack show.Jack Scalfani is an amazing chef and you should definitely react to his salmonella inducing cuisine.

When you talk about cooking skills and general food facts I highly appreciate it. When I learned cooking basics, my mother was the one to teach me and then I extended my knowledge with working alongside her in a restaurant, prepping burgers and salads for later services. My extended cooking knowledge also comes from watching a whole lot of different videos or letting them run in the background (and practice of course). Nevertheless, I find myself looking for knowledge and a deeper understanding of the culinary arts beyond the surface levels and I think you are one to have provided some of the deeper insights to me and a lot of other people as well. So thank you Chef!!!

Using Coca-Cola for steak reminds me of my Grandmother who'd use to pour a can of Canada Dry ginger ale onto beef roasts before putting them into the oven. She'd also added Canada Dry to pie crust dough she used to make from scratch.

I don't cook but your videos are extremely instructive and enjoyable to watch. You're not overly professional and you're very informative. Props to you sir! :)

@ChefJamesMakinson

Жыл бұрын

Thank you! Glad you like them!

@25_Cats_in_a_Trenchcoat

Жыл бұрын

Thanks for being constructive in your videos too. You might be along for the ride at times but you aren't kicking a dead horse.

You and this channel are definitely becoming one of my favourite. The recipes are awesome and really easy to follow. Can’t wait to finally try to make them. And your reaction videos are great, I’m learning loads! Thank you

@ChefJamesMakinson

Жыл бұрын

Thank you!

I must say I am thoroughly enjoying your content sir. Discovered you through your uncle roger reactions, moved on to some of your instructional videos and you have made your way into my rotation of culinary videos I watch daily. Cooking is a my oldest love and hobby (focusing mainly on Asian of all varieties). Decided to try your paella Valenciana as I never reall thought to try spanish cuisine and it was amazing. Inspired me to step out of my comfort zone and start a journey into Spanish cuisine. So thank you! Keep up the great work!

@ChefJamesMakinson

Жыл бұрын

Thank you very much!

@SpiffyHeart-vc8kb

Жыл бұрын

Chester, I moved to Ecuador, SA 10 yrs ago, and I don’t know a LOT about Spanish cuisine, but I do know that Ecuadorean food is so boring. Bland…same day after day. There’s an Ec restaurant on every corner, and EVERY ONE has the SAME menu and cooked the same and tastes the same! I don’t know if it’s because they’re a “developing” country, or what…but it’s almost like they’re in lock step….with one another. They don’t use any colors, or veggies! Never brown the meats! They do a lot of charcoal Ing, but on Whole hogs, chickens or Cuy (guennia pig) on a spit. But that is always a very small portion. Tons of carbohydrates! Rice, potatoes and pasta on same plate. They have a chef school in my city, but I can’t figure out what they’re learning? We were invaded by Spain many moons ago, but I’m not sure the Spanish brought their food with them.

You should do a reaction of Chef Tsao's reaction to your reaction of Uncle Roger's reaction of the perfect egg fried rice. Or maybe just do a collab. At some point, just something to think about.

@ChefJamesMakinson

Жыл бұрын

yes I know

@pjiratip

Жыл бұрын

That is so much reaction chain 😂

Lorenzo's a very talented chef. Level 2? My ass! Both lovely guys. Joy to watch, & great commentary too, as usual James.

@ChefJamesMakinson

11 ай бұрын

he's fun to watch

Growing up, mom had this recipe where she would blanch broccoli and stir fry them with mushrooms in high heat and add a sort of glaze with garlic, chili flakes and honey. She also fried bitter gourd with potatoes(they were cut in thin circular shapes) and they actually tasted really good with rice, there was no bitterness in them. Cut eggplants into thick circles and marinate them with spices and shallow fry them. And boil raw papaya with potatoes and then make a curry of some sort with lentils and finally fry dry spices in oil in a separate pan and add them in the curry. Mom's family were really famous for very delicious dishes and they were like hereditary chefs for the royals of some sort. So i kinda lucked out cz growing up i never hated vegetables but were my favorite instead.

My least favorite vegetable is probably eggplant or something. It isn’t that it’s disgusting, more like it just isn’t tasty whenever it’s been made for me (in a soup, from my parents). I’ve been exposed to broccoli at a young age, used in stir fry and things like that, so I love it. Brussels sprouts are often something people don’t like but I’ve had them grilled well.

@ChefJamesMakinson

Жыл бұрын

I had to eat everting when I was little, I didn't have a choice!

@FluffieXStarshine

Жыл бұрын

@@ChefJamesMakinson yeah. Though it's funny, if your parents don't like something they don't expose you and you may find out you like them. My mum hates brussel sprouts. I had them the first time in college in the dining hall, and I love them. Mum always makes a face when I buy them still.

@ancalyme

Жыл бұрын

Eggplant has a really offensive smell to me, when baked. I don't know what it tastes like becauseI can't get over the toilet-y smell.

@mwilson5449

Жыл бұрын

Stir fry is probably the best way to eat broccoli, I love it that way. I still can't find a way that I enjoy brussel sprouts though. It's more the texture than the taste, which probably means I need a neat way that involves cutting them into a dice.

Lorenzo is funny and one of the best home cooks i ve seen at home chef vs pro chef

I don't know about Broccoli, but I know about Cauliflower, it is basically the same plant but less green.... in my home, we boil them until they are soft nd edible, let them dry, then deep fry them until golden brown, and it's one of my favorite meals to eat. eat it with some type of bread and a sauce that is heavy and lemony, I usually eat them with Tahini sauce (not just Tahini, but the Tahini sauce) but feel free to use any other sauce to make it more local for you.

I sometimes peel the garlic when using as an aromatic, like with frying steak. They are generally nicely charred by the time the steak is cooked and cooked through so can be eaten, served with the steak

I love watching your videos! You are very calm and clear and explain allot of things that novice’s like me wouldn’t get if it wasn’t explained as good as you explain it! Keep up the great work!👌🏻 Looking forward to your next video!

@ChefJamesMakinson

Жыл бұрын

Thank you so much!

Well done Chef! Your tips and explanation of what's being done is great. Looking forward to your next video. Keep up the great work Chef!

@ChefJamesMakinson

Жыл бұрын

Thank you very much!

I love how they both show that true heart of a chef. This is what you have to work with! Total surprise at the switch, Lorenzo with no recipe, Frank with Coca Cola??? and they both made great meals. I think these two are my favorites and it's great having them together

I've re-learnt soooo many things from baking/cooking with my kids and incessantly tasting E.V.E.R.Y.T.H.I.N.G is one of them. It used to annoy me, constantly asking "can I taste? Can I taste?" about things like baking soda or raw garlic or horseradish or vanilla essence! 😂 But it has proven to be utterly invaluable. My little guy can now tell mum that "it's ok to eat. We cooked the garlic!" 😂 Tasting food as you go is so so fun and it brings the stress levels down immensely. In stressful services I'd sometimes forget to taste and unfortunately this gradually became a thing. Given my experience I sort of stopped tasting, managing to get away with it for the most part and cooking was still enjoyable but a little dull and often stressful. Then the kids came along and reinvigorated my love for tasting and creating. Cool stuff.

Your reaction videos are very relaxing to watch. Glad you reacted to this episode, too. Lorenzo has such a fun personality!

@ChefJamesMakinson

Жыл бұрын

Glad you like them!

Chef James has the best insights overall. May God bless him.

@ChefJamesMakinson

Жыл бұрын

thank you so much!

@coldnoodles2951

Жыл бұрын

Bless him twice!

@GuntWastelander

Жыл бұрын

Yes, may the one true god Allah bless him inshallah

@notopkp1297

Жыл бұрын

amoung us

@MarkasTZM

Жыл бұрын

no gods no masters

Must say they did an awesome job, both presentations looked absolutely delicious. In Oregon I foraged for chanterelle mushrooms on the property I owned there, and they have a unique flavor that adds so much to dishes. It is no wonder they are called "The Queen of the Forest". Was pleased they were part of this challenge!

this guy lorenzo seems to have two major things going on for him : a bit of natural talent cause i saw him excited BUT not nervous in a bad way on novelty, so he does have talent for cooking for sure, and the second thing , he has an open mind. with the incredients change, he didn't try to do something that is simple and he already knew cause of fear of messing up, he bravely went with the recipe. being talented and open minded will bring you forward by a lot in just about any field of science or arts.

Honestly, my least favorite vegetable is probably the beet. At least the one variety we have available in Brazil. Too sweet.

@ChefJamesMakinson

Жыл бұрын

😂

@jimburlington8488

Жыл бұрын

Zucchini for me I can't stand the texture.

@PelycheeaceRA

Жыл бұрын

@@jimburlington8488 i used to not like zucchini either. try frying it in a fairly hot pan to get some browning on it, and pull it while it still has crunch.

@Astrix321

Жыл бұрын

i love veggies but what i like the least is when people over dose salads with sour vinegar and its been sitting and all the veggies are soaked, yuck

I really enjoyed this video, your comments were on point and interesting, and the two chefs were really entertaining too. Thank you :)

@ChefJamesMakinson

Жыл бұрын

Thank you!

My least favourite vegetable is actually a running joke in my family, they are always winding me up about it 😂 (Brussels Sprouts) As for Broccoli, I love it! Steamed especially

Lorenzo has such amazing vibes

Chef James this was great! I think the biggest thing about steak is the temperature! I use a reverse sear method and they turn out great!

@ChefJamesMakinson

Жыл бұрын

Thank you!!

I love your insights in the food preparation of this video. It's very helpful. I am glad that I found you through Chef Brian Tsao

@ChefJamesMakinson

Жыл бұрын

Thank you! :)

I learn something useful and interesting every time I watch some of your work. These react vids are great, and your how to and recipes are greater! Thank You!

My first job out of culinary school was at a very old school, traditional French restaurant and when we were reducing sauces we would pour them into increasingly smaller saucepans.

@ChefJamesMakinson

Жыл бұрын

😉

Love this take! Lorenzo and chef Frank always an awesome pair! Btw have you ever review aunty Esther's Epicurious? She's uncle Roger's favorite. Can't wait for your take on really, really fancy Michelin cooking... Not that I will ever go to one... And I'm not saying go record a dinner at one, but if you find a video, I'd love to have your take on it. Beautiful job chef!

@ChefJamesMakinson

Жыл бұрын

Thank you! No I haven't reviewed her yet. :)

I wish Rosemary had her own channel 😊

@Rabid_Nationalist

Жыл бұрын

Yeah.. imagine all the things she could do.. at least Frank has one tho!

Hey chef james just wanted to tell you Your videos are a big part of my inspiration to join the culinary industry. I’m looking into going into culinary school this winter now that I’ve already worked in the field at a few different spots over the past couple years.

@ChefJamesMakinson

Жыл бұрын

Thank you very much! I means a lot to hear that. Good luck with it! :)

In terms of vegetables that I don't like, it's more a factor of how they're prepared, as it's the texture of some that is just an instant turn off. Things like raw tomato slices like you'd use to top a burger are a no-go, but dice up that tomato for some salsa or guacamole, and the only thing you'll be getting back is an empty bowl. Another one is eggplant (aubergine). If it's still firm, then it can be delicious, but if it's been cooked to where it's just mush, it's almost gag reflex inducing. On the topic of mushrooms, I will always remember the advice that I received from my mycology professor, and the words of the late Terry Pratchett. Professor: "Some mushrooms will send you on a spiritual journey. Others will make that journey a permanent one." Terry Pratchett: "All fungi are edible. Some fungi are only edible once."

One vegetable I don't like is beets. But then again I'm not sure if they're supposed to have that "dirt" taste. I only had them once when my boyfriend was trying to surprise me and I don't think he peeled it or took the skin off 😂

@liesalllies

Жыл бұрын

They do taste earthy, but that can be complemented nicely with an acidic flavor. Beets are one of my favorites though lol.

Love this guys channel, I wish we could get a few more recipes, it’s been all reactions lately. I can’t blame him though that’s I guess what gets the views now a days

@ChefJamesMakinson

Жыл бұрын

thank you! sadly that's what people want to see

@REXY22FULL

Жыл бұрын

@@ChefJamesMakinson I feel like a lot of people are into "X but healthier" recipes, cause it's nice seeing a steak with 300g of butter but let's be honest, not a lot of people will have it on a weekly basis. In any case, I like that James adds little tips/explainations that other people reacting don't really add.

@user-us7xb1yb6e

Жыл бұрын

it's called clickbait for a reason lmao

@90enemies

Жыл бұрын

@@user-us7xb1yb6e Yeah. but none of his titles are Clickbait. For it to be Clickbait it needs to be misleading first.

@evagoor

Жыл бұрын

@@ChefJamesMakinson Big part of that is the algoritme. I found you because of the reaction video's, which is great. But the result is that I only see your reaction video's when I only go by what is presented to me. Which reminds me that I have to be a bit less lazy in my choices again.

This was so much fun to watch❤❤❤

@ChefJamesMakinson

Жыл бұрын

I'm glad to hear!

17:48 A note from a weird picky eater here 🙋🏻‍♀️: Growing up I would eat anything except most veggies unless the raw version of them are juice-able and taste somewhat sweet (carrots, cilantro, tomatoes, corn), like water (lettuce, spinach, cucumber), or it would absorb the sauce (potatoes)…. Yes. I would drank all of my veggies raw as a juice with the pulps instead of eating them… because the crunchy squeaking sound of onions on teeth irritated me… Broccoli was a love-hate relationship with me, because the raw veggie taste like cardboard but it has a really nice chalky aftertaste. I grew up from juice form after my parents wouldn’t allow me to juice cooked steak like they did in the “Osbournes” tv show. Although sometimes they still allow me to juice kale & cilantro… In college, i met a guy who changed my views on vegetables I hates by cooking them in a pressure cooker… THE ONION NOW HAS POTATOES LIKE TEXTURES… so i never have issues with eating vegetables now… if i can cook them in pressure cooker, soup it, deep fry it, or chinese stir fry it… I’ll eat it…

Regarding vegetables, since I grew up in a Chinese household I can't really say what my least favourite vegetable is as I didn't eat a good chunk of western vegetables. Although it isn't a vegetable per say and more of a melon but we cook it like a vegetable and that would be fu qua aka bitter melon. Its very healthy, but the bitterness is next level compared to things like mustard greens. I find most people in the Western World would probably not like it.

Well, I must say I really enjoy your content. You really explain details very throughly and I love hearing the “chefy” details as you call it haha. I hope your channel grows a lot bigger.

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

The asian Joker! Those laughs were blood curdling!!! He would make a fantastic Batman villain 😂 scary af

Oh I've watched that video multiple times already hahaha, it just has such a fun vibe on top of the educational value. Great to hear your take on it as well!

@ChefJamesMakinson

Жыл бұрын

Glad you enjoyed it!

Your voice is so relaxing and calm - not something I'm used to from chef's! hahaha

@ChefJamesMakinson

Жыл бұрын

😂

The plating of the $16 stake looks elegant and expensive, while the $500 stake looks so homy and casual. Indeed, there is a big difference between a pro chief and an ordinary cook.

it's so wholesome to see them talk with eachother at the end. it made me smile c:

I have a love/hate relationship with onions. I generally don’t like raw onions, but I liked them cooked in certain things. I love French onion soup. I actually really like a baked onion (shout out to the Townsends channel with 18th century cooking for that one).

@Broockle

Жыл бұрын

I think almost any negative association we can have with a particular vegetable comes from just a few bad experiences with it where it was just not prepared well. People might say they don't like Brussel Sprouts or Broccoli cause certain parents prbly driven by complete madness and malevolence cook their kids steamed greens and force them to eat it. Eggplant is also misunderstood by many, if you just broil the crap out of them in the oven you can make amazing babaganoush. Or Mushrooms when you just don't sautee them long enough, they need to lose 90% of their moisture to finally be any good. Raw Onions ye, not so common in western cuisine. Understandable if you don't like 'em. I think they're fun. My only vegetable I don't care for are pickles that were in vinegar instead of brine. Don't really care for vinegar in general either. Balsamic and vinegrates are nice tho.

Lorenzo is so precious. Dude needs to be protected at all costs!

recently discovered your channel and it's great. especially enjoying the third perspective being brought to videos like this (and reacting to the react stuff), it normalises what is happening in classic technique well as a reference but at arms length from personality a bit more. makes me hungry! cheers mate

@ChefJamesMakinson

2 ай бұрын

Thank you!

Please, do more of these. Love your explanations ❤️

@ChefJamesMakinson

Жыл бұрын

Thank you! Will do!

Point of clarification-the $500 steak was really a $75 or so meal, and the rest was purely because of the caviar and the truffle. Take those out, replace the ribeye with a smaller strip, and the meal gets significantly more affordable.

I love your videos. Thanks for the great work!

@ChefJamesMakinson

Жыл бұрын

Glad you like them!

That was a nice video. Such nice people - and I don't just mean the two chefs, but also the reactor - and an excellent result on both plates. I myself would have been very nervous with all the ingredients of the $500 meal. But Lorenzo did it very well. But it's also very impressive what an expert like Frank can conjure up from what are actually rather trivial things. And now I have an appetite again :-)

Roasted parsnips in an oven in yum! Chinese style fried broccolli with garlic & oyster sauce is awesome...I don't boil. Fried hard then slowly covered to cook through.

James - This is my second or third time watching this vid, and I still learned a few things. Not sure if I commented before, but yeah, I concur with all you said.

@ChefJamesMakinson

Жыл бұрын

Hahaha I'm glad to hear that you are still learning from it!

Bro I came across your channel and I've been binge watching you. I love your content!

@ChefJamesMakinson

Жыл бұрын

I'm so glad!

The internet needs more wholesome videos like these

Ahhhhh! I'm only 5 minutes into your video so I'm commenting well before I know what happens...lol. I made fondant potatoes for the first time for Thanksgiving and we loved them. Used Chef Jean-Pierre's recipe and stepped up the brie to black truffle brie. I also love the chanterelles! I have tried store bought fresh and ordered dehydrated and nothing compares the the fresh that I forage myself. The flavor is unbelievable, even dehydrated.

Great video. I remember watching the Epicurious video 2 years ago. Always enjoy your commentaries.

@ChefJamesMakinson

Жыл бұрын

Awesome! Thank you!

They are such a great duo!

Loved the break down. God I want to try that sauce Lorenzo nailed. I just figured out how to sear and bake a steak in a castiron this past year. It's a work in progress. My least favorite vegetable...green beans. I do love them fresh and sauted in garlic and butter but that's about it. Steamed, in soups, etc. and they make me gag.

Seeing Lorenzo a few times on your channel now, he has a great attitude and has lots of fun in the kitchen which you need to produce good food! 👍

I love making fondant potatoes whenever I dont have a stew or similar, so the potatoes will be a dry side dish. Easy like you said, but definitely elevates the dish compared to boiled potatoes or mash. I usually go for white wine and chicken stock.

Subbed cause 1 I love cooking and 2 Chef James I enjoy your content! So a big thank you!

@ChefJamesMakinson

6 ай бұрын

Awesome! Thank you!

This was a fun vid! Nice to see wholesome stuff like this too aside from the uncle roger roasting vids 🤣

@ChefJamesMakinson

Жыл бұрын

Glad you like them!

This will be interesting. Flank is a cut I'd slow cook for a stew or a pie, when I think of a steak dinner it's not stew or pie it's a big fat juicy steak fried fast in a heavy smoking hot pan, then covered and rested on a hot plate to finish cooking through. Do that with flank and it'll be as tough as a shoe I'd have thought

If I'm having broccoli on the side, I steam broccoli: seasoned w/salt, pepper, and minced onion. Sometimes garlic powder and red pepper flakes. Steam the broccoli until it's fork-tender, but it keeps its color. Simple, but tasty. I boil/blanch broccoli w/pasta when I'm making an alfredo or egg noodles -- to mix the broccoli & pasta w/the sauce.

Flank steak is one of my absolute favorite cuts. Its lean. Great beefy flavor. Tender when cut correctly. Better than ribeye.

9:58 Chef James is definitely a menace in the kitchen. He even pointed out the white chef coat, the perfect target, lol.

@ChefJamesMakinson

Жыл бұрын

😂

Ooooh, good question. What vegetable do I like the least? It's a tie between broccoli, cauliflower, and brussels sprouts. Thank you for another fun video, Chef James!

@ChefJamesMakinson

Жыл бұрын

You are welcome!

Entertaining. I like all veges. The broccoli stumps I cut into thin wafers and use in a stir fry, sort of like water chestnuts

Your voice is so soothing and calm I've been bingeing this channel for days lol

@ChefJamesMakinson

Жыл бұрын

Thank you!

The source video was good, but this video is great as a supplementary video. I've been binging your videos. I love your insight, culinary knowledge, and attitude. 👌😌

@ChefJamesMakinson

Жыл бұрын

I appreciate that! thank you very much! :)

@UnCreativeDeconstructionism

Жыл бұрын

​@@ChefJamesMakinson of course. 😌

It is nice knowing I've been using green onions correctly. I always use the white and the green. I just made chicken fajita chowder yesterday, and it needed green onions. I've made this soup before. I like to make soups that freeze well. I make them in the fall and early winter, freeze them, and eat them in the winter time. They're filling, nutritious (I like soups with lots of veggies), and hydrating. As for vegetables: broccoli is my favorite. I don't know about least favorite. As I've gotten older, my stomach does not care for raw onions (I have to cook them at least a little bit in order to not get indigestion), so I'll go with raw onions. Broccoli is such a versatile vegetable. I love that it's fine raw or cooked. It works well in many dishes. It handles seasoning well. It's got that great green color, so you know it has vitamins and minerals. You can eat the stalk as well as the florets. It's not particularly expensive to get a head of broccoli.

This video just made my day! 🥰 I have seen more videos of Frank Proto and I just love him for his professionality combined with a wonderful personality. I myself am a professional musician and this is how I love professionals to be: professional enough to be good at what we're doing and humble enough to realize that we don't know everything and can always learn something new. I didn't know Lorenzo, but I have come to like him a lot too! As a home chef myself I am impressed by how bold he handles all the ingredients he doesn't know. And you, James, I've seen several videos of you too and I love your personality and your respectful approach toward all the online cooking videos! It's such a delight! Thank you! ✨🙏🏻✨

@ChefJamesMakinson

8 ай бұрын

great to hear! Frank and Lorenzo do a great job! :)

I'm so happy that I found these channel, it's great

@ChefJamesMakinson

Жыл бұрын

Thank you! :)

I have used these videos to improve my own cooking combining both the cheap and the expensive approaches.

I know I am so far behind on your videos! But I cannot eat chunks of uncooked or undercooked onions, I get very ill. Other than that, I love most veggies! I agree with you that the prices had probably gone way up, groceries in general have gotten out of control for everyone. I can't imagine the increases for restaurants & what you Chefs have to spend for your cooking shows. The excitement when he was given that $500 steak dinner was awesome to see! I haven't had steak in such a long time, I will have to get one & try some new ideas for sides! Thanks Chef!!

Ahhh James one of the best videos yet this has the wow factor as you as a mentor, I'm serious 👏 👏 👏 👏 👏 your Spanish dishes I'm still going through.. could do with phoning you when I'm not sure how to approach a new dish.. you certainly are an accomplished chef 😎 this is brilliant, more of this please, very clever post 😊 still loving and learning from you dude we.. me and my partner love your videos man, she knows how to cook too and has massive respect for for your knowledge... this is great 💙🙏🙏😎

@ChefJamesMakinson

Жыл бұрын

Thank you so much that means a lot!

Love this channel! I just discovered this tonight!

@ChefJamesMakinson

6 ай бұрын

Awesome! I have recipes and travel videos as well!

Love Lorenzo's excitement about expanding his culinary skills.

Great video and explanations ❤

@ChefJamesMakinson

Жыл бұрын

Thank you!