A new Mitch video to chill and eat the pierogi's I made to

@mitchmai

3 ай бұрын

Yooo it’s an honor.

Just binge watching your episodes, its just peaceful. 😌

@mitchmai

Ай бұрын

Dude glad to hear! Thinking of doing some more chill vids.

Cooking is the first reason I love my country

@mitchmai

Ай бұрын

Quite a valid reason if you ask me

Let me know if you've made cassoulet! If you haven't I highly recommend trying it out, I found it very rewarding.

@jackwalker9492

3 ай бұрын

I did the best with what was available (I am in Bogota). Certainly not at this level, but I have grown to love bean recipes. They dont just have to be plain. Cowboy beans on toast is a favorite. Thank you for an excellent video

My favourite cooking channel. Much appreciated. Thank you! 🙂

@mitchmai

3 ай бұрын

Very happy to hear. Glad you enjoyed :)

Being from France and barely an hour away of driving from the region where Cassoulet originated (Castelnaudary), needless to say I was looking for this recipe! I am confident in saying that I've never tested such a good Cassoulet in my entire life. Glad you enjoyed it!

@mitchmai

3 ай бұрын

Wow thanks for sharing. That’s insane you live near the original spot. It really was delicious :)

I’m currently in the South of France and tried this at a small local restaurant yesterday. Wow, can’t believe I had never tried it before - the flavour is incredibly rich and deep. I’ll definitely be trying to make this at home some time.

@mitchmai

Ай бұрын

Dude that's awesome. South of France is def on my list. They indeed seem to be masters of DEPTH

There is one advice from Jacques Pépin, who was Charles de Gaulles's kitchen chef and he explains you don't have to put the beans under water for 12 hours and the reason is, after one hour, they start to ferment after one hour. That is why people can't stop farting. This is very important!

@mitchmai

Ай бұрын

I heard this! Very interesting, so I'm guessing next time you can simple cook the hard beans

One of your best videos Mitch, thank you for all your efforts!

@mitchmai

3 ай бұрын

Thanks! I think the dish did most of the talking. (Although I tend to do quite a lot)

Only thing missing was some crispy baguette and a nice red wine!

@mitchmai

3 ай бұрын

Oh yes. Now we're talking

I had cassoulet in a restaurant in Paris several years ago. It was wonderful. You forgot to have a glass of good wine with it!

@mitchmai

3 ай бұрын

Thanks for the comment! As for the wine, I may or may not have already had my fill before enjoying this haha

Wow! Sitting here In Melbourne at the cusp of winter and I discover your post. Two of my favourites - Bourdain and cassoluet. Hugely entertaining too. Thank you for a wonderful post.

@mitchmai

3 ай бұрын

Awesome to hear! I'm glad you enjoyed, and much love from the states

One of your best ones yet.

@mitchmai

3 ай бұрын

Thanks! I was saving this one up to go after. Happy with how it turned out

That looks amazing.

@mitchmai

3 ай бұрын

Thanks, it was quite delicious :)

my mom used to make this french inspired lamb and bean casserole with white beans, lamb chops layered on top and smothered in onions. in france they do a huge mutton leg grilled on a spit with white bean stew. but that was nowhere near this level. can only imagine how extra tasty after clearing the snow. enviable.

@mitchmai

3 ай бұрын

Thanks for sharing! That’s sounds damn good with the lamb. And I must say it def hits the spot post shoveling some wet snow ;)

Brilliant video! Thank you. It’s a gray, damp, chilly, rainy day out here in California, and I stumbled across this video about one of my absolute favorite dishes, which I think I’ve only had once or twice in my life. I do recall more than 20 years ago, when D’Artagnan had their own restaurant in Manhattan. I had the cassoulet there. Anyway, thank you so much for doing this.

@mitchmai

3 ай бұрын

Glad you enjoyed it Kristy. It was a joy to make and I'm glad I could spread the feeling :) I appreciate your comment as well

holy moly.... cassoulet looks like such an ultra savory rich bomb of unctuous flavor

@mitchmai

3 ай бұрын

It really is. Duck, duck fat, pork, pork fat, PIG SKIN? It's def some food to fuel you

@DanTheSpearton

3 ай бұрын

@@mitchmai i would've loved to taste that haha thank you for the new vid

So glad you made this one! I have been too intimidated to try making cassoulet but it actually doesn’t look that hard and it is good to know that I could sub regular white beans and whatever sausages. I bet andouille would fit well in this dish. Isn’t it ironic how the best French dishes are often the rustic country food. I will try this out thanks to this video.

@mitchmai

3 ай бұрын

super cool to hear you'll give it a go. As for the sausages, I'd say you're right. Any sausage will work. Pick one you like, and it'll be all the better

Hell yeah!

This made my day. Thanks Mitch

@mitchmai

3 ай бұрын

Very happy to hear that. Glad you liked it

This one is on the bucket list. Looks intimidating!

@mitchmai

3 ай бұрын

Highly recommend. A lot of steps, but easy to make as far as technicals

That was soooo much fun to watch and a great sounding dish. Mid winter I can def see myself curling up to something this lovely :)

@mitchmai

3 ай бұрын

Glad you liked it. I like to change the videos here and there from the traditional 'cooking show' I do.

Can't wait to make this. I love beans and comfort food in general.

@mitchmai

3 ай бұрын

U must let me know how it goes. Hopefully I have a good guide :)

Bloody hell Mitch! That looks awesome. Many thanks for the work.

@mitchmai

3 ай бұрын

Glad you enjoyed brother. Easy and a fun one :)

awesome Mitch!! thanks again for your videos, they are beautiful and honest ^^

@mitchmai

3 ай бұрын

Glad you think so. I really appreciate it :)

beautifully cooked, and well narrated & condensed recipe, skipping all of the extra steps that would otherwise make this unrealistic for a home cook. thanks for sharing! subscribed.

@mitchmai

3 ай бұрын

Thanks a lot! I figure I cut out the onion slicing, and garlic peeling haha. Glad to have you with me

I am not sure I will ever make this long, slow, complicated version of Cassoulet, but I am sure that when I make the highly simplified version that I have tried, I will watch this video before I start, and maybe a few episodes of some Anthony Bourdain's show to try to get my mind into that space.

@mitchmai

3 ай бұрын

You seem to have the self-awareness necessary to make this. I'd give it a go :)

@NouriaDiallo

2 ай бұрын

My dad's neighbor in the region this originates from blocks a weekend to batch cook it for the winter. She says freezing doesn't alter it much, you just need to interrupt the baking after breaking the crust two or three times. Of course she has enough "cassoles" from all the local boot sales to freeze it in the dish without missing cookware. She's not willing to go through the hassle several times in the winter, it's just an autumn ritual. The duck confit, cured magret and foie gras are said to have survived (from roman times) in the region because some peasants were too poor to raise a pig...

That looks delicious. I love cassoulet. Every time I go to Québec City I order cassoulet at this touristy (but still very good) restaurant that specializes in rabbit (Le Lapin Sauté). IT's made with both rabbit meat and with duck confit - if you're ever in the area, I highly recommend it. Québec City is a great food city in general. It's kinda funny to see how your youtube channel is growing, you're doing an awesome job! I remember coming here a while back because of one of your posts on Reddit, and now you already have more than 15k subs! Keep up the good work!

@mitchmai

3 ай бұрын

Hey thanks for the comment! And yup it's cool to see the channel grow. I'm grateful to still be at the stage where I can interact and respond to viewers. You are one of the OGs

truly envious today.. how could it get any better!

@mitchmai

3 ай бұрын

With friends to share it with of course 💜

Very nice! 😊👍 I've made cassoulet several times, but not Bourdains version. Looks very good!

@mitchmai

3 ай бұрын

Thanks, highly recommend giving it a go

@JPriceDK

3 ай бұрын

@@mitchmai I'll try it next time. Great channel you have - good idea with Bourdains recipes. You are welcome to check my channel out - (foodTuber too 😊) Unfortunately it's in danish, so you won't understand a word...😉 But anyhow.

I just watched Adam Ragusea’s cassoulet video. I prefer this one. Best of luck homie!

@mitchmai

Ай бұрын

Thanks! I like Adam's video but it's far from classic. I'm sure it tasted great, but I could think of some ways to expedite this recipe as well

BRAVO!

@mitchmai

3 ай бұрын

THANKO!

We always called it bean liquor in the South.

@mitchmai

3 ай бұрын

lollll I like that

I think any dish layered over a long period of time with amazing flavor is usually gonna be otherworldly tasty. These are always my favorite kind cooking projects (e.g boeuf bourgignon, a great pasta sauce, and the like). I’ll have to try this recipe one day. Not to diminish the recipe, but I was thinking of even chicken leg quarters as sort of a sub…. Just in case I don’t have duck available. Great job, sir. I caught the end, so I’m gonna rewatch later.

@mitchmai

3 ай бұрын

Thanks! I agree with you on the chicken, you can def get the same thing done. The flavor will be a little lighter I'd think, but I don't see anything wrong with that

@NouriaDiallo

2 ай бұрын

This is the Castelnaudary version. In Carcassonne they use partridge, and in Toulouse they use lamb shoulder instead. So you make do with what's available locally, that's the spirit of peasant food.

Looks amazing, so hungry now...

@mitchmai

3 ай бұрын

Glad you think so :)

this is the most fun i had watching anything since sunday. ambitious endeavor and o m g duck.... now i am shopping for duck on sale to make rillettes. stay warm and tie yourself to something sturdy if you are going outside. your nj neighbor Wendy😊

@mitchmai

3 ай бұрын

Thank ya Wendy! I'm actually about to make rillettes of my own, of course from the book :)

I've been looking forward to this recipe in particular for a while. Well done. I think I'll do it next month doing a Frankenstein of Julia, Jacques, and Tony's recipe.

@mitchmai

3 ай бұрын

I'm sure you shall do better than I. Thank you for the comment :)

I love duck and I think this recipe will bring it over the top. Can’t wait to try it

@mitchmai

3 ай бұрын

Let me know how she goes :)

I love to cook and eat Cassoulet ❤❤❤

@mitchmai

3 ай бұрын

I too enjoy these things! Thank you for your comment :)

Good work mate!

@mitchmai

3 ай бұрын

Thank you brother

Love the vid dude!

@mitchmai

3 ай бұрын

Awesome, glad you enjoyed brother

When I had Cassoulet near Toulouse, they always used blood sausages. But yes, this should be an all-American dish served at Super Bowl parties and cold winter afternoons.

@mitchmai

3 ай бұрын

Thank you for your comment :)

That looks amazing, good work. I’ve always wanted to cook this dish, but I usually cook for one and it’s not that kinda dish. I’ll have to cook it and get some friends round one day.

@mitchmai

3 ай бұрын

Glad you think so. As for the dish itself, definitely a beast for sharing. Get 4-5 friends and have them dig in

Damn! That looks delicious!

@mitchmai

3 ай бұрын

Glad you think so, really was something special

Duck confit alone is one of my favorite dishes, but this plus like six other types of meat, pork-fat infused beans and soup? The French sure know how to party…

@mitchmai

3 ай бұрын

OH yes. And I think they invented pepto as well

@whtplstc

3 ай бұрын

@@mitchmai It has replaced the classic feather in the gourmand's throat

An incredible cassoulet brotherman. I'll never forget my first head chef working on his own recipe for a great cassoulet, had it as a winter special, of course with some confit duck. I also remember the time it took to scoop enough solidified duck fat out of a 30L drum so we didn't use more than we needed haha - apprentice chef duties sucked ass.

@mitchmai

3 ай бұрын

Yo thanks for the comment. I'm sure you've got a plethora of stories from your time in the kitchen haha. Glad you like the vid!

looks right tasty!

@mitchmai

3 ай бұрын

It indeed was. Thank you for your comment :)

You inspired me to try it. Side note it’s crazy it’s snowing where you are it was 80 in Atlanta today.

@mitchmai

3 ай бұрын

Awesome to hear. As for the snow, we don't have any right now. But about a month ago we has a nice covering

6:55 lol Love the birds nest! ;p This is what happens when you're 'in the zone'. Three days of prepping beans and gizzards up to your busy elbows and personal grooming gets overlooked in the quest. You probably have some thyme twigs and pigs nipples in there... Who can know (or care) by day three??? One thing I additionally add to the bean cooking liquor for added richness and just plain personal preference, is home made chicken stock. Rich, deeply flavoured stock that I have simmering shyly in the bg while I'm doing all that other shit that needs to happen for cassoulet. Whenever I make duck confit now I also add star anise, a handful of Juniper berries, some fennel seeds, bay leaves and black peppercorns, along with the garlic cloves, fresh thyme and salt. Play with it until its how you like it. (That's what he said...) The second baking is to help achieve an even more unctuous, velvety creamy bean consistency without them mushing up and losing their bean 'integrity'... And I always have some of my rich chicken stock in case I want to add some in the last minutes of prep before serving. This is because I enjoy mine a little gloopy soupy with fresh baked bread. If I add breadcrumbs (mix of artisan bread and panko well blended with melted butter and finely chopped parsley) its the penultimate thing I do (if adding additional stock just before serving) and I whack the heat up in the oven so they brown and crisp up quickly without the liquids evaporating. That all said... I think yours looked wonderful and all your stages executed very expertly. Even boning the duck legs, which is a devotional step too far for me in the larger scheme of things cassoulet. But I would have buried my piggy li'l face in a bowl of it for sure lol I had my first cassoulet in Carcassonne. T'was the real deal, man. What I remember fondly is the salad starter I innocently ordered to begin what would become an unwitting food marathon, where later in the evening the lovely waitress would find me slumped in my chair, slipping gently into a food coma, whereupon I apologised for being unable to return an empty plate, but I was (in my poor regional French) "too up the duff like a farm animal" to eat any more. When she and a couple of adjoining tables began laughing heartily, I realised I had said something interesting, later explained to me by a native speaker. I'll return to the salad in another page turning response another time. Don't know if you know of this guy or if you are interested in adding him to your reference library. kzread.info/dash/bejne/ln2AksWElcXdisY.htmlsi=OSUlXUHFzcHszx3U

@mitchmai

3 ай бұрын

Haha we're cut from the same cloth with cooking. Appearances go out the window once the investment in the food takes it's toll. I appreciate the comment :)

holy shit this looks great king

@mitchmai

3 ай бұрын

I appreciate that. Give it a go sometime!

Great channel dude!

@mitchmai

3 ай бұрын

Thank ya :)

Whelp, I wasn't planning on thinking about "moisturizing with a lovely duck, garlic, thyme infused lotion" but I am now apparently. Thanks for that..I think.

@mitchmai

3 ай бұрын

Any time... Any. Time.

For all ya'll information - Tarbais beans are used in France because they don't collapse and become floury under extended cooking like the other haricot beans.

@mitchmai

3 ай бұрын

Thank you for the comment, and amazing username

It looks delicious! I would advise you to maybe use coarser salt (like kosher or marinade salt)and in greater quantity? I love you channel

@mitchmai

3 ай бұрын

Hey thanks for the comment! I usually swear by diamond kosher salt for everything, and I'm glad you think it looks good :)

OMG this recipe almost made me faint... it is amazing... I totally want to make this... is it me or do most amateur Chefs crave the cooking process more then the actual meal ?

@mitchmai

2 ай бұрын

Yo I'm happy to hear! It is interesting the home cooking process. I think chefs value cooking at home right along with us :)

MITCH I JUST FOUND YOUR CHANNEL AWESOME COOKING. WHAT KIND OF WINE WOULD YOU RECOMMEND TO USE IN A TURKEY GRAVY ROUX AS WELL IN DEGLAZING THE FOND FROM THE MIREPOIX COOKWARE ❓️👍👀

@mitchmai

3 ай бұрын

LARRY I'M GLAD YOU FOUND ME. As for the deglazing, it's your preference. I like a dry white wine to deglaze turkey gravies, if I'm not using stock but if you're looking for a deeper flavor, give a red wine a go! And of course, the legendary demi glace adds a nice depth, I'll have it linked here: kzread.info/dash/bejne/poWTp5WBndaoo7A.html

Hungry... next time try cooking the duck confit on its own for a little time at the end at a very high heat, same with the pork cubes. Get a little crackly going on 'em. Textures/layers.

@mitchmai

3 ай бұрын

Oh yes, I'm always for new textures

well, wow , bloody hell🎉

@mitchmai

3 ай бұрын

yes.

Don't salt beans -- until the very end.

PS. Excellent video Mitch. ❤

@mitchmai

3 ай бұрын

thank you Debbie :)

@debbiezullo7056

2 ай бұрын

@@mitchmai you’re welcome ❤

Awesome video as always.....living in NJ why don't you take a side quest and do something simple from Bourdain.....his viral sandwich....ya know something for us "simple" folk....

@mitchmai

3 ай бұрын

HA I like the way you think. Maybe make a quick stop at Donkey's?

HOLY BEAAAAAAAAAAAAAAAAAAAAAAANS

@mitchmai

3 ай бұрын

😭😭😭😭😭😭😭😭😭😭😭😭

the boys led me here

@mitchmai

Ай бұрын

Yoooo welcome.

nice

@mitchmai

3 ай бұрын

So nice :)

What a funny looking lasagne 💀💀

@mitchmai

3 ай бұрын

Someone get this man. Or woman. jk

Tried it in a restaurant in Carcassonne. Made it at home twice. done with Cassoulet, removed the recipe from my personal book. My own experience is it is peasant food, greasy, filling, bland, simple, under seasoned. I tried to like it but there are so many other peasant foods out there that are better. To each their own, this has cache but that’s all.

@mitchmai

2 ай бұрын

Hey thanks for your comment. Food is subjective. This ain't for you, and that's completely fine.

@spikethecat3

2 ай бұрын

@@mitchmai Agreed. Does not work for me and yet there it is. There is also a French sausage made of spices and ground up pigs guts, tried it, nope. Not all French food is Michelin 5 star. As in absolutely every culture, there is peasant food. Your work and your videos are appreciated.

@mitchmai

2 ай бұрын

thank you very much my friend. Cheers@@spikethecat3

Now do it without beans

@mitchmai

3 ай бұрын

Learn to like em!

I can't get pork belly, fresh or otherwise What do I substitute.

@Ceractucus

3 ай бұрын

Sub the pork belly with some bacon. Bacon is sliced and smoked pork belly.

@mitchmai

3 ай бұрын

Yup solid tip! If you can get thick cut bacon, all the better

30th

Hey Mitch … lol you have to remember that Anthony Bourdain did a lot of drugs…. So his recollection of how much he put in it’s probably not realistic. And I think you’re changing it to what you think is correct is very much more as it more so as it should be. From Southern California with love 💋 PS. Excellent job on your videos. I truly love them. Good luck to you.

Warning from experience!! Dry brining without washing off the salt with result in hyper salty meat. If you dont like heavy salt then rinse the meat after the brine. It will not reabsorb the water.

@mitchmai

2 ай бұрын

Great tip for the folks. I find a little dry brine works wonders, but indeed you should reel back the seasoning of other components. I appreciate your comment sir.

Your confit was perfect hope you saved some to crisp up in a pan later

@mitchmai

3 ай бұрын

Not this round :0

looks really good

@mitchmai

3 ай бұрын

As the cool kids say. T'was!

I wish duck was affordable in my area

@mitchmai

3 ай бұрын

Yup, definitely a little more pricey than chicken but tbh you could prob make something nearly similar subbing with chicken, but still using duck fat

Basic Mitch ;)

Seasoning "to taste" during a step where you can't taste always amuses/annoys me.

@mitchmai

3 ай бұрын

I agree, that's kind of where the feel comes in