Looks disgusting in the end lol, not saying you made it badly, you probably made it precisely how its supposed to be, but man i just am not drawn to it at all
@cookthatshit1233Сағат бұрын
the sirens was for the basil
@katharinavonzitzewitz826Сағат бұрын
I just saw this recipe from this french chef,who made way before MPW as I understood... But honestly: I'd kill for the sauce,the morrels and mushrom onions potato purrée and some braised pork...but this whole thing and work with the trotters: na...( I can't help it but I'm seeing very ugly toenails from a very old man all the time,looking at raw trotter...😢🤢)
@BlogdorfСағат бұрын
Timing, timing, timing when making an Italian meringue. The blending of the whites should begin only when the sugar syrup is coming up to temperature. You won't have to reheat it. Christina also prepared this in an episode of The Mind of a Chef. She used whipped cream instead of egg whites to finish the banana cream.
@VIP-ry6vvСағат бұрын
I think if you served those eggs to Gordon Ramsay and called them perfectly poached... He might agree
@zabrinadoyle1502 сағат бұрын
I can watch these videos a dozen times and still get such a good laugh each time I watch 😅😂
@MilitantOldLady3 сағат бұрын
You put ricotta in lasagna, we gonna throw fists.
@him0504 сағат бұрын
Yes, they do that BEFORE they cut the back haha.
@kaijobomb675 сағат бұрын
the hardest part of watching him cut up the feet, is seeing HOW BLUNT HIS FUCKING KNIVES ARE... seriously mate you'd be better off using a spoon.
@peronik3495 сағат бұрын
It should be noted that in France there is controversy over the origin and true recipe of cassoulet. 3 towns in the Occitan region are fighting to be at the origin of this dish Toulouse Carcassonne and Castelnaudary each with its own recipe (which is one of the variations of the others). to decide between them, an Occitan gastronomy used a metaphor: “Cassoulet is the God of Occitan cuisine. A God in three persons: the Father who is the cassoulet of Castelnaudary; the Son, that of Carcassonne and the Holy Spirit, that of Toulouse. »
@tortadedisrespect5 сағат бұрын
Is this what Mrs. Doubtfire ordered the first night they babysat? Looked like there was riund carrots if i remember correctly!
@user-si9fp2kr1b6 сағат бұрын
Watching you from Israel, every day and you are very very entertaining and interesting
@DipityS6 сағат бұрын
It's looked absolutely perfect! I envied you each bite. Thank you for showing me hollandaise sauce isn't absolutely impossible to make - it's not uncomplicated but I honestly thought it was way more complicated than you presented - it appears at least doable.
@dl68607 сағат бұрын
Lol you should incorporate smoke breaks into all your vids. And also start reviewing alcohol as you cook.
@LeeP.Lockhart-587 сағат бұрын
The recipe would be very popular on KHAL if it was available there. Please include it there as soon as possible ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
@Kylo_T-917 сағат бұрын
Throw that in the ninja creami
@anthonyperkins585610 сағат бұрын
This turned out to a straight straight mess. Infused oat flour as it didn’t work out right at all. I hint make some bread with this now.
@jeanlee191110 сағат бұрын
you talk about how we ingest so much plastics then you cover your bread bowl with Plastic! ?? a bread towel would be better maybe.
@harvestmoon_autumnsky10 сағат бұрын
Seeing your whole apartment made me very very uncomfortable
@annec78111 сағат бұрын
Unfortunately, tuna cans don’t have removable top and bottom any more, but small pineapple cans still do…
@teriraia11 сағат бұрын
Great episode!
@angelazaccaria373312 сағат бұрын
Love ya
@DavidGonzalez-zl3dz12 сағат бұрын
It's going to thicken as it chills because of the amount of fat and starch in the dish. You'd be right to add water to loosen it and even better you have duck carcasses to make duck stock and reheat it in a small pan with that!
@DavidGonzalez-zl3dz12 сағат бұрын
If it smells weird, it's more likely that some blood was left in it and that blood went rancid. That would mean you have to get rid of it, but you don't have to "wash" any kind of meat. It's going to be cooked. What does a rinse get rid of that high heat can't kill?
@jeankipper695412 сағат бұрын
One of my favorite Eggs Benedict was some 15 years ago, in Chicago. The base was a crab cake, not a muffin. We had it three breakfasts. SO good!!!
@gigi324212 сағат бұрын
i thought for sure you were going to wear the ham mask, but you cut it into bits. Beautiful dish. Thanks for the video.
@myopiniondoesntmatterh907314 сағат бұрын
Clearly, you are not dumb. I could hear you talking throughout the video quite plainly. As to lazy and disrespectful, I have never seen any evidence to support those claims either. Keep up the good work my friend!
@howto_andothercomfortfoods14 сағат бұрын
You can also use lemon juice if you don't want a vinegar taste to your eggs.
@fw477115 сағат бұрын
Wow! Thank you for all of your hard work…and expertise. I would go with JuliA. Do you know that Julia was in the military during WWII in special forces and was requested to develope…something important and was Chief of OSS which gave her top secret clearance. OSS has “espionage activities” hence, she became a world class chef.
@x.y.738515 сағат бұрын
I'm of Polish decent and my Aunts and Grandmother would make pigs feet with saurkraut. I think it was a very simple dish...nothing like this !
@jacobmudd802415 сағат бұрын
The photo looks like they used a halved trotter. That is something that the butcher can do. But it sits better on the plate. I’m really unsure why anyone would waste time on cooking a trotter this way. It is a cheap cut, with little meat, that takes too long to make palatable. It is best used for stocks.
@Somnivore715 сағат бұрын
Awesome stuff. If you ever want a simple Bulgarian dish, try kuftete. It's just pork meatballs with regional spices and is similar to Turkish kofte or other similar meatballs from the region. It's very flavorful and hearty.
@Fnafiac15 сағат бұрын
Eggs benedict always reminds me of fnaf. If ya know, ya know.
@jacobmudd802415 сағат бұрын
This chef is so particular that I would not even attempt. Unless I was a professional, at least. Plus, trotters for many people are not in the culinary knowledge. I don’t like them because they are so difficult to eat and work with, and any meat will be surrounded by aspic once it hits the plate. And aspic is gross. Its like eating someone elses snot.
@lorriemize317715 сағат бұрын
You need those sticks that go into all the bottom layers to keep it stable.
@FlowersInHisHair15 сағат бұрын
I love Eggs Benedict but I don't trust myself to make it. Restaurant breakfast treat for sure
@NihilistZealot16 сағат бұрын
fresh pasta isn't necessary for every pasta dish... in fact... some are outright worse because of it (lookin' at you, carbonara)...
@codysaunders308016 сағат бұрын
thank you so much for doing this. I have owned an autographed copy of white heat for nearly a year and have been too intimidated to attempt anything. I just made this recipe and it is a 10! thank you for giving me the confidence to dominate a White Heat recipe.
@Derbearltd16 сағат бұрын
Great videos dude
@patrickhopkins446816 сағат бұрын
Try a small piece of hot smoked salmon about the size of your muffins. Smoked Salmon Eggs Benedict rock!
@80spodcastchannel16 сағат бұрын
my favorite dish on the Royal Caribbean Cruises I took, was the Buffet Egg's Benedict hot trays...Hollandaise sauce parked nearby and fresh baked English muffins...epic yummies
@Craigerry16 сағат бұрын
it's too bad this recipe uses a billion pans but hey what can you do
@malthuswasright17 сағат бұрын
I was always taught never to do mashed potatoes in a processor because it completely breaks down the starches and turns the whole thing into wallpaper paste. Which to be fair is what that mash looks like. I'd stick to a ricer and lots of butter.
@nineteen8017 сағат бұрын
I am a Texan but Nanaimo bars and poutine have been among my favorite foods for years.
@jacobmudd802417 сағат бұрын
The sausage is not correct here at all. You are using cooked smoked polish sausage when the recipe for cassoulet would always use a fresh sausage. Traditionally Saucisse de Toulouse. Removing the casing on a cooked kielbasa is unnecessary. If you were thinking, you should have used some of that boneless pork shoulder to whip up some quick fresh sausage meat with salt, pepper and flavored with garlic. The called for sausage is stupid simple.
@stephanigozalo84717 сағат бұрын
I’m not sure if I’m the first one to noticed it and say something but!!!! What’s up with your plant? It was filled with leafs now only 2!!!!! I don’t think your plant it’s happy on that spot. Closer to a window with indirect bright light. Will be better. Seems like it’s an alocasia. My husband and I love your videos btw
@laurieide430317 сағат бұрын
That looks much better than Eggs Benedict I had recently at a very nice restaurant 😋
@billbrasky754018 сағат бұрын
🔖13:50
@51Saffron18 сағат бұрын
My family make a lot of muffins, crumpets from scratch. My friend makes this, but she does her sauce in a blender. However, I have never tried Eggs Benedict. I love your channel, you go all out, where I would take so many short cuts. Your presentation is fantastic.
Пікірлер
Holy Canoli ,recipe is insane 💥
Looks disgusting in the end lol, not saying you made it badly, you probably made it precisely how its supposed to be, but man i just am not drawn to it at all
the sirens was for the basil
I just saw this recipe from this french chef,who made way before MPW as I understood... But honestly: I'd kill for the sauce,the morrels and mushrom onions potato purrée and some braised pork...but this whole thing and work with the trotters: na...( I can't help it but I'm seeing very ugly toenails from a very old man all the time,looking at raw trotter...😢🤢)
Timing, timing, timing when making an Italian meringue. The blending of the whites should begin only when the sugar syrup is coming up to temperature. You won't have to reheat it. Christina also prepared this in an episode of The Mind of a Chef. She used whipped cream instead of egg whites to finish the banana cream.
I think if you served those eggs to Gordon Ramsay and called them perfectly poached... He might agree
I can watch these videos a dozen times and still get such a good laugh each time I watch 😅😂
You put ricotta in lasagna, we gonna throw fists.
Yes, they do that BEFORE they cut the back haha.
the hardest part of watching him cut up the feet, is seeing HOW BLUNT HIS FUCKING KNIVES ARE... seriously mate you'd be better off using a spoon.
It should be noted that in France there is controversy over the origin and true recipe of cassoulet. 3 towns in the Occitan region are fighting to be at the origin of this dish Toulouse Carcassonne and Castelnaudary each with its own recipe (which is one of the variations of the others). to decide between them, an Occitan gastronomy used a metaphor: “Cassoulet is the God of Occitan cuisine. A God in three persons: the Father who is the cassoulet of Castelnaudary; the Son, that of Carcassonne and the Holy Spirit, that of Toulouse. »
Is this what Mrs. Doubtfire ordered the first night they babysat? Looked like there was riund carrots if i remember correctly!
Watching you from Israel, every day and you are very very entertaining and interesting
It's looked absolutely perfect! I envied you each bite. Thank you for showing me hollandaise sauce isn't absolutely impossible to make - it's not uncomplicated but I honestly thought it was way more complicated than you presented - it appears at least doable.
Lol you should incorporate smoke breaks into all your vids. And also start reviewing alcohol as you cook.
The recipe would be very popular on KHAL if it was available there. Please include it there as soon as possible ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Throw that in the ninja creami
This turned out to a straight straight mess. Infused oat flour as it didn’t work out right at all. I hint make some bread with this now.
you talk about how we ingest so much plastics then you cover your bread bowl with Plastic! ?? a bread towel would be better maybe.
Seeing your whole apartment made me very very uncomfortable
Unfortunately, tuna cans don’t have removable top and bottom any more, but small pineapple cans still do…
Great episode!
Love ya
It's going to thicken as it chills because of the amount of fat and starch in the dish. You'd be right to add water to loosen it and even better you have duck carcasses to make duck stock and reheat it in a small pan with that!
If it smells weird, it's more likely that some blood was left in it and that blood went rancid. That would mean you have to get rid of it, but you don't have to "wash" any kind of meat. It's going to be cooked. What does a rinse get rid of that high heat can't kill?
One of my favorite Eggs Benedict was some 15 years ago, in Chicago. The base was a crab cake, not a muffin. We had it three breakfasts. SO good!!!
i thought for sure you were going to wear the ham mask, but you cut it into bits. Beautiful dish. Thanks for the video.
Clearly, you are not dumb. I could hear you talking throughout the video quite plainly. As to lazy and disrespectful, I have never seen any evidence to support those claims either. Keep up the good work my friend!
You can also use lemon juice if you don't want a vinegar taste to your eggs.
Wow! Thank you for all of your hard work…and expertise. I would go with JuliA. Do you know that Julia was in the military during WWII in special forces and was requested to develope…something important and was Chief of OSS which gave her top secret clearance. OSS has “espionage activities” hence, she became a world class chef.
I'm of Polish decent and my Aunts and Grandmother would make pigs feet with saurkraut. I think it was a very simple dish...nothing like this !
The photo looks like they used a halved trotter. That is something that the butcher can do. But it sits better on the plate. I’m really unsure why anyone would waste time on cooking a trotter this way. It is a cheap cut, with little meat, that takes too long to make palatable. It is best used for stocks.
Awesome stuff. If you ever want a simple Bulgarian dish, try kuftete. It's just pork meatballs with regional spices and is similar to Turkish kofte or other similar meatballs from the region. It's very flavorful and hearty.
Eggs benedict always reminds me of fnaf. If ya know, ya know.
This chef is so particular that I would not even attempt. Unless I was a professional, at least. Plus, trotters for many people are not in the culinary knowledge. I don’t like them because they are so difficult to eat and work with, and any meat will be surrounded by aspic once it hits the plate. And aspic is gross. Its like eating someone elses snot.
You need those sticks that go into all the bottom layers to keep it stable.
I love Eggs Benedict but I don't trust myself to make it. Restaurant breakfast treat for sure
fresh pasta isn't necessary for every pasta dish... in fact... some are outright worse because of it (lookin' at you, carbonara)...
thank you so much for doing this. I have owned an autographed copy of white heat for nearly a year and have been too intimidated to attempt anything. I just made this recipe and it is a 10! thank you for giving me the confidence to dominate a White Heat recipe.
Great videos dude
Try a small piece of hot smoked salmon about the size of your muffins. Smoked Salmon Eggs Benedict rock!
my favorite dish on the Royal Caribbean Cruises I took, was the Buffet Egg's Benedict hot trays...Hollandaise sauce parked nearby and fresh baked English muffins...epic yummies
it's too bad this recipe uses a billion pans but hey what can you do
I was always taught never to do mashed potatoes in a processor because it completely breaks down the starches and turns the whole thing into wallpaper paste. Which to be fair is what that mash looks like. I'd stick to a ricer and lots of butter.
I am a Texan but Nanaimo bars and poutine have been among my favorite foods for years.
The sausage is not correct here at all. You are using cooked smoked polish sausage when the recipe for cassoulet would always use a fresh sausage. Traditionally Saucisse de Toulouse. Removing the casing on a cooked kielbasa is unnecessary. If you were thinking, you should have used some of that boneless pork shoulder to whip up some quick fresh sausage meat with salt, pepper and flavored with garlic. The called for sausage is stupid simple.
I’m not sure if I’m the first one to noticed it and say something but!!!! What’s up with your plant? It was filled with leafs now only 2!!!!! I don’t think your plant it’s happy on that spot. Closer to a window with indirect bright light. Will be better. Seems like it’s an alocasia. My husband and I love your videos btw
That looks much better than Eggs Benedict I had recently at a very nice restaurant 😋
🔖13:50
My family make a lot of muffins, crumpets from scratch. My friend makes this, but she does her sauce in a blender. However, I have never tried Eggs Benedict. I love your channel, you go all out, where I would take so many short cuts. Your presentation is fantastic.