Відео

It's both therapeutic and a hobby with awesome side benefits. Smiles from those who get to share in the experience

MY fish-on-the-bone recipe - get a shiba dog. In season, get hold of a couple fresh salmon tails [the last 3 inches or so of the fish trimmed away while they're steaking it up, plus the fin] Bake those tails all by themselves for 25 minutes 375 degrees, pull them out and cool 10 minutes. Stand in the kitchen and share the fish-skin and meat with the shiba dog until there's only bones and fins left. Best fish ever, and it's GREAT for your skin and fur.

Gribiche grossed me out so much until I realized that it's a runny and yet extremely flavourful egg salad - for some reason thinking of it that way made it all better.

Great job! I’m making this tonight with this video as motivation! I’m using Pearl onions and adding mushrooms and soooooo excited to taste it!!!

You may have considered explaining how long you can keep those. Basically with just the fast sealing the top of the pot they can last up to 4/6 weeks. You can also keep them for month in a fridge. And you can can pasteurized them they can last for months.

Looks delicious. A fantastic dish

Bogus

I have seen a lot of cooks in Mexico where they rest the bone marrow with water and salt, this will cleanse the bone and remove all the red out of the bone. A lot of restaurants here cut the bone marrow through the middle, so in that way they are able to toast the fat on the grill and you can eat with a spoon. You should try cooking frijoles charros with bone marrow. Keep the great work man!

Yessss

Great videos man, I just don not understand the need for the faces on the thumbnail, I would suggest to put the recipe name instead of the faces.

🧡🤘

WOOOOOOOOOOOOOOOOOW THAT LOOKS SO GOOD

You cooking on Thanksgiving? If so, what'chu got planned for your special people?

all respect to AB, I just did another version which is a flavor bomb. Passed on fennel (not available), summer squash (too much prep) onion instead of leeks, tomato paste vs cutting all the tomatoes. Otherwise spot on.

😂 choucroute américaine, dommage, il manque le steack haché ... ! 😂

bone marrow releases super easily if cooked. Whack then in the oven, roast for 10 mins and then pop them out

Lol

I made the coq au vin from reading from Les Halles and while watching your video. Idk wtf I did wrong, I used a Cab Sav red wine. Flavor was over powered with wine. Not sure the sauce came out right. Was thinking it would be a touch sweet. Not sweet at all. Idk. I’ll have to attempt one more time. Maybe it’s just not my taste?

Stay strong Mr M. - Frickin' G R E A T !!!

you should not have done that mitchell.

That was fabulous, Mitch😊

for the marrow - if you can get the beef bones cut in half longways, so you end up with 2 canoe shaped thingies, you can just roast those whole. When seasoning bone marrow, you gotta add a fair bit of salt too cos it's mad fatty and kinda greasy.

If you've never had actual Hanger/Onglet, have Kegan hook you up, it's awesome! "Onglet, Onglet", Anthony is still yelling it from the Les Halles kitchen in my memory!

I subscribed like a year ago! Don’t ever look at me with that tone of voice again!🥸 SKÖL

Excellent job, as usual. And one of the better SUBSCRIBE requests I've seen in quite a while.

Small tip for your steaks. Pat dry, season with salt and pepper(both sides), let sit till room temp on grates or plate, pat dry, cook. Small mental health tip. If you have no control over it, don't stress about it. Reducing stress in my life has been a big help for my mental health.

Ask your butcher to split the bone for you.

Let's go!

Love bone marrow on toast with very fine diced shallot and parsley

Hello again

I recommend cooking it to 60 degrees c at the deepest part of the breast. Cook it at a low temp (as low as 60c, but 90c is more convenient, but will still take hours), then take it out of the oven for 45 minutes to let it rest. Next, baste it in butter and return it to the oven at 250c for 10 minutes. Glistening with moisture on the inside, coloured and crispy on the outside. Drying it for a day in the fridge like you did helps it get cripsy, and I also recommend salting in advance to let the salt penetrate the meat so that it's flavoured throughout (ans salting it in advance won't dry it out much, dw). Just my opinion :))

Very nice; thank you!!

I'm making it again tonight, using chicken thighs that I de-skinned to see if that works out. I like Bogle's Petit Syrah for the wine. Inexpensive but excellent for this dish and completely drinkable too! Nice job!

thriftbooks è il mio sito preferito per libri

Looking great I will make , thanks to share❤

Just found your channel. I've seen a couple videos and can't wait to watch more