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!
Mitch here’s a tip when I’m in the produce section of the market, I typically grab an extra one or two plastic bags so when I need to pound chicken, pork, beef pound inside the unused bag. No mess! Take care♥️
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!
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.
"... va sano e va lontano"! And that's what I wish for you: to go far, in good health! Speaking of, one of the best suggestion I've ever heard about cooking is from a French-Italian chef here on UA-cam, Chef Jean-Pierre. I'm almost quoting: if you wanna cook good, you've got to stop worrying and just have fun. You're cooking, you're not sending a rocket in space! The worst that could happen is, your dish is not great: well, it's time to order a pizza, then! You'll do better next time. So, take good things from French cuisine, and from Italian cucina: and have fun!
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.
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!
Oh hey thanks very much for the advice. I really gotta learn to not learn these last consonants haha. French is definitely on my list to learn one of these days.
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!
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!
Awesome job Mitch. I make something similar ( tonkatsu ) with Panko crumbs. Probably double the thickness though and I use Sony's trick for brining. (thatdudecancook) usually with pork/chicken that are lean cuts. (oil/acid/garlic/bay leaves/peppercorns, sugar, salt etc) - The marinade/brine bag can be drained and I use a rolling pin to flatten. Paired w/ a spicy aioli to help cut the fat of fried food. Lime, chipotle, garlic & mayo blended.
Absolutely love the videos! I saw another creator (Hailee Catalano) had pale spots when she was shallow frying something and to fix it she basted it with the oil.
I had to look up what DATEM is, it's an emulsifier. "DATEM is derived from tartaric acid and monoglycerides and diglycerides." and " Typically, DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking." - I don't know how I had never noticed that name in food labels.
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 :)
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.
Yo thanks! I'm sure that dirty rice smacked. Cajun is something I'd like to get into. Getting that lovely dark roux that they're known for. If you have a recipe to share please fire away.
Reminds me of the first time I made schnitzel. So true that researching things makes modern life untenable. I had to install a water filter recently as just one example.
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?
Alyssa thanks for returning! Kind words as always :) I appreciate the thoughts. It's funny seeing past videos how my skills are developing. Blundering from one recipe to another. I'm using what I know, recipe by recipe, and trying to show the ups and downs :)
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
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
This man speaks truth. This is a truly continental dish. Most likely originated in the Viennese courts where the chefs of the time would bring together the popular cooking methods and ingredients of the most fashionable cuisines and make something new using local ingredients. Breaded cutlets are a VERY central europe thing. The beurre blanc is one of the early french mother sauces (the one which gave us mornay sauce) and the broccolini is decidedly Italian.
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!
Wow thank you :) Really nice to hear. Cheers from a place way less fun than Brasil haha.
Yes, absolutely one of the top food channels on here!
Mitch here’s a tip when I’m in the produce section of the market, I typically grab an extra one or two plastic bags so when I need to pound chicken, pork, beef pound inside the unused bag. No mess! Take care♥️
Wow Debbie that's a very, very good tip. Also economical. Thanks for that :)
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!
Hey man I really appreciate the kinds words! Thanks for watching
Just two videos in and already hooked. Awesome dude!
Yo I'm happy to hear. More to come :)
Great episode Mitch. So awesome to see you grow and develop your skills 👍
Minda thanks! Love showing the journey
Great idea with the walnuts! One of the few dishes I haven't tried making from Les Halles. Inspiring! As always, a pleasure to watch!
Happy to hear Jake, thanks for sticking with me :)
Another great episode, as always! So much fun, and inspiring, watching these.
I appreciate it Jesper. Always happy to show what you can do with an electric burner and a tiny toaster oven.
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!
Wow that's amazing praise. Thank you for the kind words :)
To quote the great Mobo5544: "Hell yeah!". Wise words.
YES
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.
Hey I haven't! Honestly, probably because I thought when I was younger it was 'rapeseed' 😭 I need to face my childhood fears already
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.
DUDE what an amazing little insight there with the lemon. I have never thought of something so clever.
Knocked it out of the park again, Mitch! Damn, that looked so good I think I have to make it; never done a beurre blanc before!
Thanks my friend. It all just makes so much sense. Super simple to make that sauce with a little cheat as well
congrats on 20k brooo!!!
Yoo thanks brother. You've been with me from the get go
love this channel man wish you luck with the cooking for kids thing 🙌
Thanks man! Actually ended up changing course, but I'll still be helping people which is nice :)
"... va sano e va lontano"! And that's what I wish for you: to go far, in good health!
Speaking of, one of the best suggestion I've ever heard about cooking is from a French-Italian chef here on UA-cam, Chef Jean-Pierre. I'm almost quoting: if you wanna cook good, you've got to stop worrying and just have fun. You're cooking, you're not sending a rocket in space! The worst that could happen is, your dish is not great: well, it's time to order a pizza, then! You'll do better next time. So, take good things from French cuisine, and from Italian cucina: and have fun!
Yo thanks for the nice words. And I love Jean-Pierre. Super entertaining and informative.
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.
Yo thanks fellow Jerseyian. It's in the works. Maybe once the summer cools down a bit. Cream and potatoes screams cooler climate to me
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!
Oh hey thanks very much for the advice. I really gotta learn to not learn these last consonants haha. French is definitely on my list to learn one of these days.
Good to see you back Mitch!
Back at you sire. I've been around, just laying low with the videos. Always putting quality ahead of quantity
I wouldve believed it was chicken if you hadnt told me its pork. Twas divine
Heyoh
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!
Damn! " HE goes with this"!😒
Awesome dude. Lmk how she goes and feel free to email me a pic!
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!
Ehii ciao :) Grazie mille. Dobbiamo mantenere vivo l'italiano
Awesome job Mitch. I make something similar ( tonkatsu ) with Panko crumbs. Probably double the thickness though and I use Sony's trick for brining. (thatdudecancook) usually with pork/chicken that are lean cuts. (oil/acid/garlic/bay leaves/peppercorns, sugar, salt etc) - The marinade/brine bag can be drained and I use a rolling pin to flatten. Paired w/ a spicy aioli to help cut the fat of fried food. Lime, chipotle, garlic & mayo blended.
Helll yeah Matt. Tonkatsu is next level. Some sticky rice, some pickled onions/radish. MMM
@@mitchmai Don't forget the thin sliced Napa Cabbage :) It's the bed for the heavenly tonkatsu to nap on
Absolutely love the videos! I saw another creator (Hailee Catalano) had pale spots when she was shallow frying something and to fix it she basted it with the oil.
Oh that's damn interesting! I like the way she thinks. Glad you like the vids
the recipe says to let the cutlets rest in the fridge for 2 hours so that the flour can hydrate and form a better coating
Solid ass tip. Thank you :)
Bravo Mitch, ottima presentazione Bravo anche con l’italiano
Grazie! Trying my best.
DATEM. Name of my next death metal album.
please send some soundtracks for a video
I had to look up what DATEM is, it's an emulsifier. "DATEM is derived from tartaric acid and monoglycerides and diglycerides." and " Typically, DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking." - I don't know how I had never noticed that name in food labels.
I love how it's all caps. Just yelling at ya lol. DATEM
so basically it's fat
The reason you use room temp butter help it not break as easily
Word, thanks for the tip friend
This looks BUSSIN.
Lmao the one time I'll accept that word. Cheers brother
You crack me up!! But in a good way...
Always happy to hear :) Just being my goofy self
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 :)
Wow, thanks. Ragusea is RETIRED?!!
you should link to a local independent bookshop that carries the book!
Great freaking idea. I think they may sell out tho :0
Hey man ur my favorite food youtuber. Hope ur well.
Dude thanks! That means a lot :)
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.
Yo thanks! I'm sure that dirty rice smacked. Cajun is something I'd like to get into. Getting that lovely dark roux that they're known for. If you have a recipe to share please fire away.
My guy! Keep up the grind and being a good dude!
Plus the Vikes just extended JJ! #SKÖL
Yooo skol baby
Reminds me of the first time I made schnitzel. So true that researching things makes modern life untenable. I had to install a water filter recently as just one example.
YUP it's a real prob. Thanks for your comment :)
lets go my man! awesome
Yerrr thanks brother
On a side note, doesn’t acqua panna taste so much better out of the glass bottle?!?
Totally. Tbh, anything straight out the bottle is elite
Too cute!
Thanks :)
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?
Alyssa thanks for returning! Kind words as always :) I appreciate the thoughts. It's funny seeing past videos how my skills are developing. Blundering from one recipe to another. I'm using what I know, recipe by recipe, and trying to show the ups and downs :)
you are actually very good for not being culinary trained!!
Thank you trainchef. I try my best.
"'old on geez', wots goin on? wearz the English?"
Lolll
Il tuo italiano è piuttosto buono! Great video ❤
ehii thank you :) Trying day by day
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.
Great tips and insight dude! I actually recently got some organic 'true' cinnamon that was cleared by the 3rd party testing site I use.
Wienerschnitzel! With pork Schweineschnitzel. Definitely not traditional, but I'd eat it.
Thank you sire :)
It's interesting that this is "italian" in his book. I would have assumed it was some sort of schnitzel.
Anyways, good video :)
Yeah ya know I think a lot of food has crossover. Idk if there's ever a true 'origin' of a dish
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
Wordd
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
Yup it really is wild :0
WE BACK
Happy to have you once again 😤
Just remember that you were cooking pork loin not tenderloin. You are basically using the strip steak of pork.
Great tip and thank you for the clarification my friend :)
MOLTO BENE!!!!
as they say... SIIIII grazie :)
Hell yea! Lol
Yeee
Love your vids not being a hater but thats not pork tenderloin. its centercut pork chops from the back strap.
Hey always appreciate the feedback. Ain't no hate, there's something to learn.
This is a Wiener schnitzel
Could be. It just could be :)
Viennoise means Vienna style - it's a Schnitzel bro
This man speaks truth. This is a truly continental dish. Most likely originated in the Viennese courts where the chefs of the time would bring together the popular cooking methods and ingredients of the most fashionable cuisines and make something new using local ingredients. Breaded cutlets are a VERY central europe thing. The beurre blanc is one of the early french mother sauces (the one which gave us mornay sauce) and the broccolini is decidedly Italian.
Kevin strikes again!
DATEM?!!!!!
Yup!
Amazing video! I always love these videos for a decompress. Hopefully constructive - a cleaning of those hobs would give my OCD a body orgasm
I appreciate it. I think a lot of us home cooks have a bit of OCD lol
This is not pork tenderloin
*currently talking with Siri. "what is pork tenderloin?"
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