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Congrats, thanks for sharing Thomas Keller recipe 👏🏻👏🏻👏🏻

I'm going to try porcini rub on my Christmas rib roast this year (2022)

He stops sucking his own dick at 1:05. You're welcome.

Porcini powder is a great secret ingredient in so many things. Plus, Detroit rules. It's a shame this channel didn't work out, it seemed fun and informative. There's no way I'd put gravy on a freaking ribeye though, Jesus.

Excellent Presentation...thankS deeply for sharinG your Yummylicious receipe for Humanity's wellbeing especially durinG these Batsh#t crazy times that iS super eaSy to cook and iS eaSy on de budget too!✌🙂🙏😇🌎🌹🌞🌹

Next time, try reducing your jam/vinegar mixture a bit more. I've gotten very good results by simply opening the whole roast up like a parchment, filling the inside, folding the sides over then rolling it like a giant burrito. Less messy that way.

You ain’t slick. I heard how you corrected from Pan to pot 😂

You're a legend. McWhopper needs a breakthrough

That would also be good in a burrito nice illustration

Why did you cut short your reaction, tsch.. nice editing... not

You put the olive oil on the steak first then the rub you psycho.

OMG!!! i just made this for my family they literally said “IT’S BETTER THAT IN N OUT”

I love this pasta! It’s so good and so easy

I sottotitoli in italiano...ci starebbero bene...

You burned the city chicken.

Most Polish people do irk and veal. My grandparents were also Polish.

Looks burnt.

Best tacos ever besides mind lol

Awesome.

Hey Chef...little Jambalaya hack. Use parboiled rice instead of regular long grain rice. You don't have to wash it. If you use the converted or parboiled from Uncle Ben's or Zatarain's, and use 1.5 to 1 liquid to rice ratio instead of 2 to 1, you'll get perfect individual grains of rice in the jambalaya and the texture won't be mushy. Peace.

My bisque is way better

I just wish this video was 2 minutes shorter

Sure, I'll fight you! 😂... Jokes aside, I'm sure this is tasty, but it's amateur at best. I'd eat the hell out of it anyway... Then I'll make you mine and we'll compare... The title "Chef" tends to be thrown around a lot these days. Devalued by an entire generation who think graduating culinary school, or even just throwing together something tasty at home qualifies them for the title. It's not your fault, really... You're a product of years of "foodie culture" and food network saturation of the industry and the schools, reduced requirements for enrollment and placement after obtaining a culinary education, and often just plain ignorance of reality and a wish to be something more. I've worked for decades, earning the title. I've had it, lost it and regained it many times. It means more than "look at me, I can cook a thing"

Live in Los Angeles now but from Lincoln Park, Michigan just outside of Detroit. Love City chicken. I'll be making some this week.

Great recipe and video!

I like this recipe. Thanks for the video. I have been meaning to make a cream of morel soup with chestnuts. I think I would freeze my chestnuts and then bake them when the morels are in season the following spring. I always soak my morels for awhile to clean and separate dirt and bugs. Learned recently that you should pour your water out in your woods because there are morel spores left over after soaking. Makes sense to me. This is a great way for people to try wild mushrooms if they are a little uneasy about just eating some sautéed morels.

YOU DON'T BOIL A WHOLE LOBSTER AND CALL THIS LOBSTER BISQUE.. YOUR DOG WOULD HAVE A BETTER RECIPE.. YOU ARE AN IDIOT

You should have used cumin not taco seasoning. Also red onion. Also Parmesan at the beginning with the sauce. Also cilantro. Also minced garlic. Also mozzarella cheese. Also Chalula hot sauce. Then it would be like jalexanders rattlesnake pasta.

Did u call it cavatapi boscala? Lol. Man U butchered the pronunciation raw and bloody. Food looks good though.

Great job! But it got dark because the filling (with sugars) got all around the outside

This is absurd.

Great job ! I could tell it’s rich also maybe not using all of the grease from the trimmings could cut the richness without jeopardizing flavor all in all truly inspiring ! Chef Lace

Looks great! But its not called bocolla... Its boscaiola! (BO-SKY-YOLA)

and also you are a jimmy kimmel look alike loooooooooooooooooooolo

you put the wet rub withmmmmmmmmmmmmmmmmmmmmmm love h

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Looks darned good!

thank you for sharing!!so helpful!!

Mushroom flavored

Where can u find better that bouion

I made anniversary keto shrimp and lobster tacos. Those sauces are there best that I've ever had and I don't play in the kitchen.

Wished you gave ingredient measurement. Looks good

This is the best rendition I have come across... Excellent :-)

Thats some good stuff brotha. Tahnks for shazrring

Neat looking forward to more! subscribed!

Yummy

I was looking at video's of city chicken recipes, and your came closest to the way my mother used to make it. I am 100% Polish, born in Detroit, and always thought this was a Polish dish too! So, I now live in Las Vegas and am going to introduce city chicken to some of my friends out here that don't have a clue?? Thanks for posting this great video which made me nostalgic for Detroit......I could use your recipe, a little Faygo Rock'nRye and a Sanders Hot Fudge Cream Puff for dessert....ahhh, the perfect Detroit Dinner. Sto-Lat!

Lobster bisque should always have lobster shells as the base for your stock. It’s not optional it’s mandatory if you want to make a legitimate lobster bisque. I’d also recommend using fresh tomatoes instead of tomato canned tomatoes. It’s a totally different realm of flavor; your palette will thank you.

If your a chef I'm a astronaut

this deserves more views!