Пікірлер

• 
  @jhosepelipeelpeluka19122 сағат бұрын

  I will be dead if i wait 6moths

• 
  @rytiski2 күн бұрын

  Beef tongue and veal tongue are two different tongues.

• 
  @Rodeo.W3 күн бұрын

  6months!! Just when I was worried how long Americans keep meat before retailing to the Consumers

• 
  @mitchmai2 күн бұрын

  Indeed.

• 
  @backtobaking40544 күн бұрын

  Carefully slide in there 😅

• 
  @mitchmai3 күн бұрын

  We'll get along just fine.

• 
  @doe46385 күн бұрын

  I love Ducks. I sadly also love eating ducks. Conflicted

• 
  @mitchmai3 күн бұрын

  You are not alone friend

• 
  @Ttngu1067 күн бұрын

  legendary loop

• 
  @mitchmai5 күн бұрын

  ya know, I tried my best :)

• 
  @Brokenhumor187 күн бұрын

  RIP Anthony bourdain

• 
  @mitchmai5 күн бұрын

  indeed

• 
  @tommske8 күн бұрын

  the green from the leek is the best part.

• 
  @mitchmai3 күн бұрын

  Noted!

• 
  @Zumpster8 күн бұрын

  not very appetizing , colors are garbage

• 
  @mitchmai8 күн бұрын

  Hey to each his own!

• 
  @rast299 күн бұрын

  this works a lot better when you carve up the duck first; nobody needs a well done duck breast.

• 
  @mitchmai8 күн бұрын

  I hear that. I've been lately loving spatchcocking anything. OF course it gets an even cook, but I also love saying spatchcocking.

• 
  @Jet_Will_9 күн бұрын

  Hey Mitch, the craziest rabbit hole I went down is how I ended up finding your channel. It's literally been a blast watching you cook Bourdain's recipes. Once it decides to cool down the hellish heat outside, I'll be giving the Coq Au Vin a shot. But I wanted to just say thank you. For keeping this wonderful man's legacy alive in your own way. Anthony Bourdain is one of my biggest inspirations in life, so your BTB episodes are like a delicate treat I'll be enjoying from here on out. Keep up the amazing work! Much love from the Midwest. <3

• 
  @mitchmai8 күн бұрын

  Hey there! I'm happy you found me. Recently I've been listening to some interviews with AB and it's saddening to hear, but also inspiring to keep him in the talks by doing what I'm doing. Until next time :)

• 
  @MarlboroughBlenheim19 күн бұрын

  It's a false economy to use cheap wine - because it's the foundation of the base of the sauce.

• 
  @mitchmai8 күн бұрын

  I agree it's a fine line to walk. Definitely don't want to use dirt, but to use anything over $40 would be excessive

• 
  @MarlboroughBlenheim18 күн бұрын

  @@mitchmai Yes agree. I think a bottle of regional level Burgundy for about £15 is fine.

• 
  @jeanbodyhamel965911 күн бұрын

  This is insane and I love EVERY SINGLE THING about it 🎉😂❤ rare beef, black truffle (pickle? do not care), foie, the beautiful reduction. Simply stunning 😍 If that's how I die, so be it.

• 
  @eriks877111 күн бұрын

  Love that you showed a slightly improvised version instead of practicing 5 times until you get it perfect. Gives good insight into ways to adapt to a dish not turning out exactly right.

• 
  @mitchmai8 күн бұрын

  Thanks for the comment brother :) Glad you enjoyed

• 
  @gcervatti12 күн бұрын

  That is pretty good man...right on! But give a clean to your kitchen my friend!

• 
  @mitchmai11 күн бұрын

  Hey man I appreciate it. As for the kitchen, it's a war of attrition. I find my days not leaving much room for a deep clean. Any recs on the highest priority?

• 
  @gcervatti10 күн бұрын

  @@mitchmai totally understand!! i thinn firt piority is the cook top ! ;) thanks!

• 
  @theweenus611512 күн бұрын

  0:15 💀

• 
  @mitchmai11 күн бұрын

  MRS. HANNAH BRO

• 
  @LA_Viking12 күн бұрын

  I subscribed to your channel for two reasons. First, you made it clear that this wasn't real demi-glace. 99% of RubeTube cooking channels presenting demi glace recipes are not making demi-glace. And most of them should know better. What you almost made...and what they make, almost, is simple glace or Glace de Viande. I've even seen buffoons speaking of chicken demi-glace which in reality there is no such thing. Real demi-glace is 50% beef stock and 50% Sauce Espagnole, the combination then reduced by half. The second reason is that you have a very small kitchen (as do I) and you did a superb job of showing what one can accomplish even in a restrictive space. Good work!

• 
  @mitchmai11 күн бұрын

  yo man thanks. I like to keep things humble. At least until I fall into the foodtuber paradox valuing money before the reason I started this channel.

• 
  @Coffeeonthefloor12 күн бұрын

  Great video! I might have missed something, but did you add the wine and schallots to the stock before reducing?

• 
  @mitchmai12 күн бұрын

  Thanks, and nope totally didn't miss it. First I reduced the shallot mixture with wine, then I added it to the stock for final reduction.

• 
  @johnnylikes13 күн бұрын

  You posted my comment! Cool! Weird, seeing my "name" on someone else's video though.

• 
  @mitchmai12 күн бұрын

  Yeah buddy

• 
  @chefrodney979213 күн бұрын

  👏👏👏👏👏

• 
  @mitchmai12 күн бұрын

  yo thank you

• 
  @vincemartin510913 күн бұрын

  Wow salty… fishy… creamy was wicked to end that video mannn………………

• 
  @mitchmai13 күн бұрын

  YES VINCE

• 
  @000DAAN00013 күн бұрын

  Great to see how you keep a beginner's mind. It's a zen concept and actually very difficult to many! Only when you are humble can you learn from others, the proud ones already know (or so they think, ignorantly). The fool card (0) in tarot symbolises this also beautifully

• 
  @mitchmai13 күн бұрын

  Yo. Very cool comment. Thank you :)

• 
  @PassionFlower45998 күн бұрын

  Waaaat??? Did you smoke a cookey stoogie? 😉😜🥴

• 
  @CJHR-bz1wz13 күн бұрын

  Great save with the roux!!

• 
  @mitchmai13 күн бұрын

  Thanks, sort of a semi save haha

• 
  @Mathijs197413 күн бұрын

  When you cook Bourdain’s recipes you must stick a bit better to the recipe. It’s not really interesting to see how you make up your own recipe…

• 
  @mitchmai13 күн бұрын

  I hear u brother, but here I think a lil nutmeg didn’t lose the recipe. As long as I can keep the heart of the recipe I’m happy. Thanks for your comment as always :)

• 
  @PLF...13 күн бұрын

  Sauce splits when the fat content gets too high.

• 
  @mitchmai12 күн бұрын

  Thanks for the feedback brother

• 
  @PLF...13 күн бұрын

  Brandade is awesome

• 
  @mitchmai13 күн бұрын

  I concur :)

• 
  @BigNightFan14 күн бұрын

  Very cool. Can you use the potatoes later???

• 
  @mitchmai13 күн бұрын

  I don't see why not, but in what context idk

• 
  @lukeyanes4714 күн бұрын

  Mitch, You are crazy.

• 
  @mitchmai13 күн бұрын

  Luke, fhasdfksjhdpf8923piosn;diou'(*

• 
  @logantucker436614 күн бұрын

  Fish and cream sounds like summer lol

• 
  @mitchmai13 күн бұрын

  I'm not the only one!

• 
  @TheBuddhaMike14 күн бұрын

  As a connoisseur of bacalao, it cannot be subbed with fresh cod, unfortunately. Part of what you're looking for with salt cod is the texture, and fresh cod is way too buttery. You just really have to give it that overnight soak.

• 
  @romanrecto13 күн бұрын

  Sometimes I’ve done 2, even three days of soaking and changing water. 3 hours is far too little

• 
  @mitchmai13 күн бұрын

  Hey thanks for info brother :)

• 
  @mitchmai13 күн бұрын

  amen

• 
  @a.leehilliard47169 күн бұрын

  long soaks and rinses. fresh is a no

• 
  @MindaRox14 күн бұрын

  I’m here to enjoy and appreciate the show!!

• 
  @mitchmai13 күн бұрын

  Minda. you rox. Thank you :)

• 
  @alansubervi933514 күн бұрын

  Good job!!! But, tell us how salty was it? I’ve cooked cod before and even soaking it overnight it’s still salty as heck!!! I do enjoy watching your channel!!!

• 
  @mitchmai13 күн бұрын

  Thanks man! It was salty, but not unpalatable.

• 
  @Kaiza98914 күн бұрын

  I don’t think you needed to reduce the cream any further before adding in the olive oil. The cream seemed to have reduced enough due to the large surface area of the larger pot you were using for the amount of cream you used to poach the salt fish initially. When you reduced for another 5 mines seemed like all the liquid evaporated and you were left with mostly solids Edit: love your vids keep it ip!

• 
  @mitchmai12 күн бұрын

  great freaking feedback. Thank you for the help!

• 
  @mikedaub199114 күн бұрын

  ilysfm*

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  @mitchmai13 күн бұрын

  tysfm. rly :)

• 
  @brucechamberlain704314 күн бұрын

  Good Job Mitch, I have used salted Cod in a couple of 18th Century recipes and it does take a good soaking in a few changes of water to get rid of "MOST" of the salt out!

• 
  @mitchmai13 күн бұрын

  I appreciate it as always Bruce. Cheers :)

• 
  @gideonvermillion92414 күн бұрын

  Love your videos! Ive binged most of them and try to leave a like on them all. Your very entertaining and I'm excited and hopeful to see you grow on this platform. Keep it up!

• 
  @mitchmai13 күн бұрын

  Yo thanks man! Means a lot. Any little bit helps. Hope to spread the word and get more noobs in the kitchen. It's a blast.