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I’m digging the vintage UA-cam feel. UA-cam Wild West days. The best.

You can find frozen pearl onions at a supermarket (or not). Half the price, no labor.

Microwave your onions to save a ton of time, and put the gruyere rind in the soup while you cook it. Enjoy.

Metal bowls to shake garlic

Not sure if this was said before, I blitz the heads, shells with the sauce...strain and it adds a whole lot more flavor. I do this when I make my lobster bisque....just a little tip :) Love this videos

Try to roast for longer, also you can roast the vegetable. Last 1 hour more fresh vegetable cuttet last half hour Herbs (all the taste you can smell while cooking is taste you don't have in the End)

I would love to cook for you my beef tongue and cheek tacos with a salsa verde sauce...amazing. Loving this series, not sure how I found it but you are doing Bourdain proud...thank you for this.

Hi, great video, thanks! I subscribed today, so there you go my man. Have a great day. Blessings, Victor from Langley City, BC Canada 🇨🇦

I manage an eye doctors office. Never never put your face over a champagne cork like that, haven’t you ever seen a cork just spontaneously pop out after the cage comes off? Literally could have lost vision in an eye. By the way it overflowed, there was a lot of pressure built up. Hold the bottle at and angle and the CO2 come out with less force. It’s thyme not rosemary. Your blender is trash. Get a Cuisinart for food processor. Turned the scallops too early, that why they stuck. Dish looked pretty awesome

This looks so good!! and I wanna make this so bad but 3 days is too much for me for now. Do you think the time could be reduced by using a pressure cooker?

Cold butter at the end should do the trick. If you broke the sauce you may have over worked it

I used to use Krust and Kringle for my law firm.

Thank you! Excellent video!!!

My mom used to boil it then grind it along with dried fruit, sugar, spices. Then she made a sopapilla dough, rolled small balls of dough that she filled with meat filling, crimped the edges and fried them. They were absolutely habit forming. Delicious.

I have that book from a long time ago. About the time I went to culinary school. It is one of the 150 cook books that I have at home. In my life if I can’t cook. I don’t want to breath

Where are you coming from I’m coming from Montreal Canada

Usually the bouquet includes a piece of leek

To help keep your twine clean place it in a one litre plastic container with a hole in the lid. String the cord through a small hole in the lid. This way if have to move the roll of twine, you don’t take a chance of contamination. Also if it falls on the floor !!!!!!!! And in the end you can wash the plastic off at the end. And not the roll of twine 😊

He was my favourite person 😢😢😢😢. I can’t say his name because my eyes start tearing up. When he left it left a hole in the world of cooking.

Yeah, just like a chicken.

Mitch it looks delicious ❤

Similar to my recipe. I use a little salt pork fried, gives that deep robust flavor.

I think Anthony (as do most chefs) overdoes this dish, as it is a simple braized stew. It's a peasant stew. I braise the chicken (I only do dark meat; white meat always gets overcooked here), do the bacon, then add the vegetables, and then deglaze with wine. There are going to be the shallot-forward or the pearl onion-forward folks. I'm not going to the trouble of pearl onions. It's a stew. Don't overthink it.

I turned the video off as soon as he was like "ew I dont want to add this icky stuff from the bottom of the roasting pan" lol. Anthony Bourdain would be rolling in his grave if he heard this

Bourdain was amazing. Definitely need to buy one of his books. I got a beef tongue defrosting, came here for inspiration. Thanks.

Keep Anthony Bourdain memory alive ❤❤❤❤❤

If you add a bit of sugar it speeds the carmelization process

Dude!!! Keep going! I just found your channel! I’m going to try this with pheasant!! Thanks for all you’re doing!!

bet that soy sauce in the marinade made it burn.... happened to me. Thats how we learn. Ill probably forget ...🤔 Thanks so much, Im really enjoying your videos.

Mitch = Banter, sarcasm, desire to please and a sip of wine every once in awhile. We miss you. Skillet

Cassoulet has got to be pound for pound a very involved undertaking.

White wine

You’re good at this. Enjoy your show.

going to try his recipe with my next filet mignon, probably later this week

When meat was still on my menu I made this onced a year and it is a game changer. I had a recipe where it took me a hole weekend because I had to brown the bones twiced on medium heat for hours in the oven. Everyone that eats meat and likes to cook should do this at least onced.

have'nt forgot about you brother. Miss the content! hopefully you comeback <3

bro ur keyboard

You curate a vibe so well. I'll always love watching you!

Your dad's basil plant seems like all the proof you need of your italian heritage! That thing is gorgeous. Like your sunday sauce!

I LOVE red snapper but we can't get it in California. (I grew up in Cleveland and it was always easily available.) I just seasoned it and broiled it. It was amazingly good. I miss it.

Regarding your favorite knife, does that need to be sharpened often? I have a nice set of knives but they are all very dull. I've tried sharpening them myself using one of those metal thingies and I've also tried an expensive sharpener (donated that, didn't like it) . . . I really don't have much luck with keeping knifes sharpened and it costs so much to have it done outside the home. Any tips?

I got a ricer recently. Definately worth it for the mashed alone. I might try to do spatzle with it today. I think it is oxo or good cook three in one. Very good quality.

Halušky ..a variation of Slovak Halušky

20 minutes? I figure that’s either a typo or Mr B knew a chef secret he didn’t share. Thanks for making this. I’ll add it to my list.

It tastes like wine because there's no stock apart from mirepoix (obviously the chicken goes in), and you didn't add a bit of tomato puree. Just my two cents. It helps mine not just to taste like booze.

Regarding kitchen twine: it needs to be cotton; synthetics will burn. Crochet cotton may be cheaper than stuff sold as “kitchen twine”. As soon as you unwrap a new ball put it in a clean jar with a lid with a hole in it; punch the hole with a hammer and nail. Thread the twine through the hole. This will keep the twine clean and dry. You want a jar large enough for the ball of twine to unroll easily.

scraping that burnt duck fat was a mistake! That stuff is great!

bacon? gross..

I've never heard of the grana panada cheese before. How was it? Does the marrow from the bones cook into the sauce?

You can bake the sausages and/or meatballs in the oven at 350 for 20 minutes, will brown nicely. No splatter, no burning.