Відео

Your pronunciation of clafoutis is probably better than mine. Since I can't use alcohol, what can I use as a substitute for kirsch?

short on information

Beurre blanc truly shines with seafood

I desperately want to know what do people do with the leftover boiled veggies and stuff after they finish making the stock before I attempt this

I’m glad you went. I will say. There are so many more interesting places to go. When I was in Hanoi. I was a block away from where Anthony was filming with Barack Obama. What I noticed. He never went to the best places. He just wanted to show authentic places. The other thing i found in Paris. Most places that influencers go to. Are cheaper or Ramen. Their palates are not refined. I like going where no English is spoken in restaurants. I wish Americans would understand. That not all people speak English, but they usually speak fluently in at least four or five different languages. Also the amount of waitstaff. Unless going to temples of gastronomy. Have a 1/4 of people serving, bussing, and clearing tables, all while waiting. So please have patients.

Easy-peasy wallet squeeze

The reason you use room temp butter help it not break as easily

The lead in cinnamon is worrisome, coumarin is actually normal. It's a compound that naturally occurrs in woodruff, tonka beans, or cinnamon (propably others that I don't know of, too). It's an anticoagulant, which makes it dangerous in high doses, but usually it's not an issue from spices. Tolerable daily intake for an average human is somewhere around 7mg, so 1.5 grams of this cinnamon. I wouldn't eat it if I was already taking anticoagulants, or had some condition where anticoagulants are particularly dangerous. If you worry about this, most powdered cinnamon is cassia bark, the whole piece of bark looks hollow and is pretty thick walled and hard. It's more pungent and cheaper than true cinnamon, also called ceylon cinnamon. Its sticks are filled, a bit like cigars, and they're way more crumbly. True cinnamon is milder, and contains a lot less coumarin.

so apparently scaloppina comes from french for thin steak and it's the same origin as scallop somehow but rest assured that's not common knowledge at all in italy

love this channel man wish you luck with the cooking for kids thing 🙌

Food, language, music. The holy trinity of cultural exchange, and I'm a believer!

Always happy to see beurre blanc on the Internet. I was actually born in the village where this sauce was accidently created, and has hence eaten it very regularly for as long as I can remember! On a side note, two years ago the city of Nantes hosted an Advent Calendar filled with 24 beurre blanc recipes. I'd highly suggest you give it a look!

It's interesting that this is "italian" in his book. I would have assumed it was some sort of schnitzel. Anyways, good video :)

Mitch, While watching the video I was reminded about how I was craving some Schnitzel the day before. When you decided to go with Pork I thought " Wow, lets see where ho goes with this". I am now going to make Schnitzel with Beurre Blanc this weekend.Thanks for the idea!

completely unrelated to the recipe but you kind of look like Leo from Twin Peaks

Cabbage Rolls

Mr facts don’t care about your feelings 😂

yes Bordain! He taught me what beurre blanc was and how to fix it if it breaks/wont blend. I miss that guy, thanks for demonstrating and also reminding me of one of my fav food related icons.

Where can you find the advice by Anthony Bourdain? I like to read it by myself. Nice videos, btw. 😊

Oh yes .. my favorite sauce to serve our clients ! Nice video Mitch!

Mitch do you ever use grapeseed oil for frying cutlets? My Nonna taught me to use it, I find it adds a really nice and subtle flavour.

Not saying you copy his style at all, but you are such a great channel to watch now that adam ragusea is "retired", you give off a similar vibe of cooking just to cook, its great. Charismatic and talented :)

This is a Wiener schnitzel

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One of these days there will be a cookbook of your own, just keep trying! Your videos inspired me to try more stuff in the kitchen myself. Love the videos and e sii buono, in buona salute e fama!

Wow that list!!! wtf. Just looked up my local supermarkets bread crumbs and its. Wheat flour, wheat bran, salt, yeast and sugar. The panko just had malt, seaweed, soy protein and vitamin c on top of that. I can understand why Americans say that American branded stuff overseas doesn't taste right but is the local really worth it? Edit Foods looks good btw Germans would approve too I would think

WE BACK

Well done. The traditional presentation is the call. Instead of the lemon slice, as both the Pork and Rabe love lemon and as you have your cast iron out, I would grill a few lemon halves. Cut the lemons in half and then, place them in a dry medium hot cast iron pan, cut side down for a minute or so. Pull them when they are just slightly charred at the edges. The bonus here is that most folks squeeze lemon with their dominant hand, so the warm lemon oil from the rind gets on their fingers. Thus when a slice of pork or rabe is brought to the mouth via the fork, there is a nice blast of lemon aroma in the mix.

Hey hey! You’re doing a great job and always appreciate seeing you tackle a new dish. One quick remark from your French admirer: the “c” in “blanc” is silent. Same with sauvignon that never sounds blank!

Hell yea! Lol

You are the best cooking channel out there from what I've seen IMO. That job as a chef for children sounds amazing and I hope you get it!

Too cute!

My guy! Keep up the grind and being a good dude! Plus the Vikes just extended JJ! #SKÖL

By far my favorite channel on YT. Makes me miss Bourdain so much more. The style, recipes, everything about it. Keep it rocking! Much love from Brasil! Muita paz e luz sempre!

Wienerschnitzel! With pork Schweineschnitzel. Definitely not traditional, but I'd eat it.

Someone down the line here in your comments section referenced the fact that you are not 'trained' in the culinary arts, and I know that you are quick to agree. Yet I beg to disagree. It is clear that you have culinary passion, and whether or not such passion translates to some kind of talent for cooking is immaterial. Your experience working in various front-of-the-house capacities gives you street creds. I applaud any chef or line cook who understands the importance of sharing edible samples with their front-of-the-house team, both the various dishes on the menu along with whatever daily specials are offered. After all, how else can any of those individuals help sell such diverse and wonderful offerings without having tasted them first?

Hey man ur my favorite food youtuber. Hope ur well.

You crack me up!! But in a good way...

you are actually very good for not being culinary trained!!

Love your vids not being a hater but thats not pork tenderloin. its centercut pork chops from the back strap.

This is not pork tenderloin

Great episode Mitch. So awesome to see you grow and develop your skills 👍

Mitch, I love how you experiment here with different ingredients but also stay true to the recipe. Still waiting on the Gratin Dauphinois... page 240. My favorite potato side dish of all time.

Ciao Mitch! Buon lavoro con l'italiano! Anche sono di New Jersey, e sono certamente fiero! Non ho mai visto un creatore come te chi ha quel'umore. Bravo e in bocca di lupo!

On a side note, doesn’t acqua panna taste so much better out of the glass bottle?!?

Just remember that you were cooking pork loin not tenderloin. You are basically using the strip steak of pork.

DATEM. Name of my next death metal album.

Good stuff dude..Thanks for sharing this video..Keep on cooking, you are doing great, I cook all the time (learned from my Mom at an early age)..Yesterday I made Cajun style dirty rice, came out great. All the best and and I hops you get the job..God Bless.

Good to see you back Mitch!

"'old on geez', wots goin on? wearz the English?"