I really liked the old way of filming. It achieved a nice connection between you and the viewer and was somewhat special to your videos. This video feels much more interchangeable.

@n.n.5293

5 ай бұрын

I second this. I also miss the intro.

@mitchmai

5 ай бұрын

I appreciate the feedback. I like to mix up the videos here and there, with the benefit of avoiding creative burnout. Have no fear though the og style is returning next week.

Really like your channel and watching your progress man. Love to see someone just cook and not overedit everything and make it TikToky like Joshua Weissman or Nick DiGiovanni. Keep doing what you're doing, really enjoying it!

@mitchmai

5 ай бұрын

Glad you enjoy. I like to show a little slice of life here and there. Of course... once I make the big bucks the money will consume me and my channel will be completely for EnGaGEMent.

Sharp tip of knife into the flesh half way along sweet pot. Press down, cut half through, switch the pot round and repeat. Halved sweet pot! Also works for squash etc...

@mitchmai

2 ай бұрын

Great tip, thank you brother.

Dude, you're a natural talent. Cooking is an adventure. It's a journey! It's about living life! Well done!

@mitchmai

5 ай бұрын

I appreciate that. Much to learn, but picking up things as I go. Much like life now I think of it

i love the way you've started improvising more in these videos

@mitchmai

5 ай бұрын

Thanks man!

One rule to remember when cooking vegetable: If it come from underground, start them in cold water, if it grows above it, put them in boiling water. The way to cut big vegetable is to put the tip of your knife midway and press. Then you cut and split the lower half. Then seperate the split halves and do the same thing on the intact remaining half.

@mitchmai

5 ай бұрын

Great FREAKING tip. Thank you

Looks NICE! Great Job.... Sweet Potatoes - Use a chefs knife for sure. If it is a really big one, slice a portion off the end, or just cut it in half from end to end. Stand it on its cut end and slice down from top at the thinnest part. There is less potato to fight through so the knife will slice much easier since a sweet potatoes flesh is denser then a normal potato. Sauce looks the bomb!

@mitchmai

5 ай бұрын

Glad you liked it, and thanks for the nice comment :)

I love how you showcase the using up your leftovers and adding bits here and there. Making any recipe your own is important. 2👍👍

@mitchmai

5 ай бұрын

thanks!

Killer video man! You are coming into your own cooking style. I wish that I had your confidence of cooking at your age. I'm looking forward to your next video.

@mitchmai

5 ай бұрын

Thanks, I appreciate it Chris :)

Chef Mitch with another super enjoyable video 🙌🏻

@mitchmai

5 ай бұрын

I'm no chef, but I do aspire to make enjoyable videos. Thank you brother

When cutting sweet potatoes, you can try using a heavier/bigger knife. It could make it easier

@mitchmai

5 ай бұрын

100% agree. Thanks for the comment!

Got yourself a nice lil series going here bud. Unique. Keep it up and you’ll be sorted

@mitchmai

5 ай бұрын

Thanks James. I appreciate it :)

Easy way to clean your food processor is to add a cup of water, put the lid on and pulse a few times. The stuff inside that was stuck will pour right out:)

@mitchmai

5 ай бұрын

Solid freaking tip, and thanks for the comment!

Sweet potatoes: trim them up, so they can lie flat on the cutting board and you need simply a much bigger and a sharper knife.

@mitchmai

5 ай бұрын

Great tip, and thank you for the comment my friend.

Your work is my new favorite thing to watch. Hanging on every bit of it. I know this may make some people angry, but you are so much more pleasant to learn from because you have a very kind, honest and engaging personality. Keep up the good work and don't forget to do other things you like. Working as a cook, I know how hard it is to keep a good attitude. You are a really good teacher and not snarky. That's encouraging and fun. Thanks for sharing and working so hard. Don't forget to find something different to do on your time off. You'll be amazed at how much it will bring to your life and reflect in your cooking. One thing my first chef used to say, " Keep your knives sharp, and your fingers curled down." Take care and God bless your work.

@mitchmai

2 ай бұрын

I don't blame you

The yellow Tupperware strainer was a paid actor. Also, if you haven't checked out Mitch's description you're missing out.

@mitchmai

5 ай бұрын

The tupperware strainer is the sponsor of today's video as well :)

I like the style of the previous videos with you talking to the camera a lot more

@mitchmai

5 ай бұрын

You have been heard :)

Love it! Keep going I look forward to these videos now after finding you

@mitchmai

5 ай бұрын

Glad to hear. I'll keep em coming

Great video!! Keep it up🫡

@mitchmai

5 ай бұрын

Thank you hehe

I use that same dijon/breadcrumbs treatment with great results on chicken breasts; just bread them up and pop them in the oven. Easy, flavorful, and I think the mustard/crumbs helps to retain some moisture in that often challenging protein. Pro tip - mix the breadcrumbs with melted butter and some parmigiano reggiano to take it to the next level!

@mitchmai

5 ай бұрын

Oooo I like the way you think. Parmesan in anything is next level in my opinion. Thanks for the comment!

On the cooking times, I always wondered if the higher pressure in commercial kitchens made a difference. He says to sauté things for a super low time. It shouldn’t make a big difference with oven cooking though

@mitchmai

5 ай бұрын

Good thought, and an interesting idea. Thanks for the comment Paul :)

Use a serrated to cut sweet potatoes or a nakiri (cleaver) knife.

@mitchmai

5 ай бұрын

Thanks for the tip. p.s. Nakiri sounds cool as hell

Looks great.

@mitchmai

5 ай бұрын

thanks :)

Cleaning is always the hardest part of cooking 😭

@mitchmai

5 ай бұрын

Indeeeeeed

Love these videos man. You'll have 5+ mil subs in no time ❤

@mitchmai

5 ай бұрын

I appreciate the manifestation ✨

@MrOhmygoditsben

5 ай бұрын

@@mitchmai of course man 💕 I loved watching no reservations as a kid. And seeing you make all of his recipes and being so honest about switching things and messing things up is so amazing! You make things seem even more approachable than people like Babish and Matty Matheson.

Perfect rain food. Keep raining on them recipes zaddy

@mitchmai

5 ай бұрын

lol yes.

@johnf4507

5 ай бұрын

@@mitchmai Ayyee thanks for the reply my day has been made… or should I say “my day has been Mitch Mai(D)”

Just want to say Mitch I dig your work! I’m from South Jersey too ( I recognize all the places you shop so know you too are from Suburban Philly ). I love the Anthony Bourdain Les Halles series you are doing. It’s different , fresh and unique! So much so that , as a person who doesn’t do many cook books, I had to get this one because of this series you do! Keep ‘em coming ! I’m a personal chef and it would be great to collaborate

@mitchmai

4 ай бұрын

Hey man awesome to hear you enjoy. Always up for talking about possible collabs. Plz reach out via my email found on my info page and we can chat.

@ModernClassicalChefsSJ

4 ай бұрын

@mitch Mei I don’t see you Mr email .. I only see links to your other social media ??

@mitchmai

4 ай бұрын

Ah sorry I'll check on that, my email is mitchmai.business@gmail.com@@ModernClassicalChefsSJ

@ModernClassicalChefs

4 ай бұрын

@@mitchmai Thanks Brother!

Yet another fantastic video. I really appreciate how you innovate without going totally off script. Brown butter. Who knew? Why wouldn’t it work? And carving up a pork shoulder. Who cares? It works. I have a pork shoulder in the freezer from which I need to harvest the coppa muscle. Once that’s done, I’m going to do this recipe with the shoulder proper. Thank you! And bravo.

@mitchmai

5 ай бұрын

Thank you for the nice words. Refreshing to see a comment that shares my 'so what' vibe with certain things.

Wow this turned out great! I'm glad my assumption about the whole meat being like the end piece was wrong. By the way I really love the style of your videos. They all look well produced yet feel very home made and sincere.

@mitchmai

5 ай бұрын

Thanks! Also no need to take back the assumption. There was definitely some tweaks to be made. Glad you like the style :)

Nicely done sir

@mitchmai

5 ай бұрын

Thank you kindly

GREAT! greetings from NJ. Hey, don't block me. BUT . . . I have a tip for braising meat so it's not gullet-blocking hard to swallow -- my own phrase. The best I can describe it is that it's all about the collagen. Brian Lagerstrom explains this on his video about braised beef similar to bourguignonon YT in a pretty recent video. Anyway, probably would have been more tender oven-braised on low but this takes a looooong time. Sorry about the NJ weather, I agree. At least it's not 2 ft of snow like Buffalo. Shuffling off now . . . and every young adult should have your skill and determination in the kitchen. Saves a lot on doordash too. best regards

@mitchmai

5 ай бұрын

Hey thanks for the comment! I actually know that Lagerstrom vid you're talking about. I agree with the braise. I think I rushed the braise here unfortunately, as with the veal short ribs as well :( my only gripe with the cookbook is some things aren't asked to be cooked as long as they should be. BUT that forces one to learn which is awesome

@wmbinnj2763

5 ай бұрын

and I would also mention that my mom would tell me put the pot on so low that once in a while it gives a wink at you (meaning very slow bubble comes up about every few seconds) or otherwise it will make soup, not braise. And just enough liquid to cover the bottom of the pot by less than 1 inch. Still that would take a long time for a large cut like the shoulder. It worked well for things like braised ground cutlets, similar to salisbury steak. I buy beef rib from our local Amish stand already roasted, and it's always tough. I put it on a slow braise on the stovetop for maybe 2 hours and the old method usually works. My kingdom for a fatty 3-lb chuck roast thawing in the fridge! Best regards,

Next time you do sweet potato mash, go ahead and char up a Poblano pepper and a jalapeno pepper and blend them up before adding them into your mash before you smash...just a wonderful little earthy hit of spice with some glorious sweet potatoes...maybe a little heavy cream and butter to help tame the heat (capsaicin is fat soluble, so adding fat to spicy food helps temper the heat a bit)...of all the places to get spicy sweet potato mash ideas from, this was one of the side dishes in a freaking Lean Cuisine Ranchero braised beef and spicy sweet potato mash frozen TV dinner...that shit was amazing...

@mitchmai

5 ай бұрын

I like the way you think sir. Thanks for the tips and the comment :)

@AJvsEverything

5 ай бұрын

@mitchmai Something I've been curious about for awhile now...is there any chance you'll start branching out into other food regions, like Indian, Spanish, Italian, Korean, etc?

Hey Mitch! I ran across your channel a few weeks ago and quickly binged every BtoB episode available in just a couple days. In that span of time I've watched your subscribers more than double (congrats!). I think you are only scraping the surface of how popular your channel will become. Bourdain was a big influence in my life and his passing was a huge blow. I really enjoy your sense humor and believe AB would approve of what you are doing here. In a small way, you are bringing him back to life, and I really appreciate that. I have recently downsized my restaurant and have some excess equipment. I'd be happy to send you a chinois. It's restaurant quality and in great shape. Just let me know how I 'd be able to get it to you. Cheers!

@mitchmai

5 ай бұрын

Hey man that’s very kind of you. A freaking chinois just sound like it would up my game by the NAME of the thing. Currently working on a P.O. Box, but tbh I’d love to hear more of your restaurant. If you’d like shoot me an email found on my info page

@thecardbuzz7852

5 ай бұрын

@@mitchmai Sweet! I'll shoot you an email later.

I till enjoy following this series. Question: never used avocado oil. How is it? Can canola / vegatable oil be a good substitute? Also... next to the panko was a box of pop tarts... now THAT would have been a creative source for bread crumbs!

@mitchmai

4 ай бұрын

I like avo oil for it's high smoke point, neutral flavor, and it's relatively safer to use qualities vs those other manufactured oils. Canola and vegetable oil can have some undesirable health effects, as a bi-product of how they were created. Without going into too much detail. I always try to opt to use ingredients that are less processed.

Great job with the dandelion greens! That was impressive. I like dandelions, usually in a mesclun salad mix. But if you ever get a chance to try dandelion wine (Bellview winery makes a good one), try it! The taste will surprise you, it's actually very good.

@mitchmai

5 ай бұрын

Thanks, it was a daunting task for sure.

I would suggest with pork shoulder, Mitch. Let the meat rest a bit, especially if it baked in 450 degrees oven. They tend to dried out if you sliced it too early and while it’s still hot. Hence, they often get chewy from the cooling proccess. Just minor thing I would suggest, otherwise look awesome, brother.

@mitchmai

5 ай бұрын

great tip and thanks for the comment jake. I can't believe I didn't let the bitch rest...

@jakedo4577

5 ай бұрын

It’s all good my man, at least the complimentary side help with the pork. I am glad to see your plating is stunning as usual

Great vid. You'll blow up soon bro

@mitchmai

5 ай бұрын

Haha I appreciate the manifesting ✨ thanks for the comment man

Always love a new Mitch video. What are you going to do when you run out of Bourdain recipes?

@mitchmai

5 ай бұрын

The age old question. I have some real good ideas I'm excited about.

@markowalski1

5 ай бұрын

@@mitchmai Can't wait!

I'm thinking, you're putting the oven on for the crust so put the pot in the oven to simmer instead of on the stovetop. While it's there put the sweet potatoes in as well, unpeeled and uncut so removing the how-the-heck-do-you-cut-these issues. When cooked just scoop out the sweet potato flesh from the skins. And I'm pretty sure 99 out of every hundred people will say they taste better roast than they do boiled.

@mitchmai

5 ай бұрын

Great tips man, and I'm with you for the sweet potatoes. Making the work much smarter with your methods. Thanks for the comment!

Lovely

@mitchmai

5 ай бұрын

thank you

My first thought: Shame on KZread for taking so long to recommend you. I have a lot of thoughts actually but since I tend to ramble, I’ll just keep it short… excellent job, Sir. It saddens me the Internet is not sophisticated enough for you to offer me a plate (as in pushing the plate through my phone so I can eat it 😂) P.S. I actually think the Panko breadcrumbs would’ve worked just fine for this, but I appreciate your resourcefulness. I’m not sure there’s a secret to sweet potatoes other than a really sharp knife and maybe just putting your weight down. Sending love from FL ❤

@mitchmai

5 ай бұрын

Thanks Kevin! Really kind words. More to come

Bruv. Good stuff here. The new format is interesting. Maybe mix what you’ve done in the past with this, to me, more instructional format? Also, give me your hair please. God took mine a while ago.

@mitchmai

5 ай бұрын

haha thanks for the comment, and the feedback. I'm actually working on combining both styles for Mondays video as we speak. As for the hair, ironically the goal of growing it is to give it away for donation :)

The dandelion greens looked awesome! Gonna try them myself. Nice work brother!

@mitchmai

5 ай бұрын

Thanks, they weren't too bad. Legit just cook them up like any other bitter green :)

GOD NO ! , not that damn black plate

@mitchmai

5 ай бұрын

YES. THE BLACK PLATE