How crazy is it that just yesterday I was reading the book cover to cover another time yesterday, and then my chef asked me to come up with a rabbit course and then UA-cam recommends this 😊
If you're trying to pass the test... I imagine you either did or will shortly. Good job on spotting the gambit of 4 minutes and wisely specifying 2. Ring ring...
I feel like I got them at Sur La Table, but it was so long ago that I can't remember. This one is similar to what I have amzn.to/3yRUpq4 but if you type in flat bamboo spoons on amazon, there are a lot of options.
Thank you, I appreciate that! Good question, that could potentially overcrowd the pan cooling it down. Also, it is much easier to control one item at a time. In a restaurant, two cooks would most likely be cooking, one for the meat and sauce, the other for the vegetables and garnish.
📋 Recipe: parkerhallberg.com/the-french-laundrys-rabbit/
✔ 3 Michelin Star Chicken Stock | The French Laundry: ua-cam.com/video/i4bmO8nQFWg/v-deo.html
Your video quality keeps getting better! Keep it up!
Thanks Luka, I appreciate it!
How crazy is it that just yesterday I was reading the book cover to cover another time yesterday, and then my chef asked me to come up with a rabbit course and then UA-cam recommends this 😊
The internet works in mysterious ways. Hope your dish goes well!
The quality of your videos is getting really good. Keep up the great work, love your videos!
Thanks Austin, I appreciate it!
My fav channel right now, keep it up!
Thank you, I appreciate it!
Amazing as always Parker! Thank you!
Thank you, I appreciate it!
Thank you for sharing this recipe with us. Always giving great recipes. And the dinner with my girlfriend was great 👍
Thanks Juan, I appreciate it and glad to hear that your meal was a success!
Those rib racks are insane! One of the coolest things I've seen in a long time. It reminds me of Keller's salmon chop.
Thanks John, I have been wanting to try the salmon chops!
looks out of this world as always
Thank you
beautiful video Chef. I really want to make this!
Thank you Allan, I especially like the fennel technique. Let t me know how it goes!
Yes! Loving it. Everyone should eat rabbit, especially like this wow.
Thanks, it is good!
Too cool!!! It makes me want to buy a rabbit!
Thanks, you should!
Always a joy watching how you break down proteins dude. Great vid!
Thanks Mitch, I appreciate it!
great video!
Thank you
If you're trying to pass the test... I imagine you either did or will shortly.
Good job on spotting the gambit of 4 minutes and wisely specifying 2.
Ring ring...
I have that same wooden spoon and love it and have been trying to find the source so I can get a replacement when needed. Where did you get yours?
I feel like I got them at Sur La Table, but it was so long ago that I can't remember. This one is similar to what I have amzn.to/3yRUpq4 but if you type in flat bamboo spoons on amazon, there are a lot of options.
@@ParkerHallberg thanks!
We need more uploads 😅
Glad you like them, working on the next one.
Park, your work is truly exceptional. Also, why don’t you fry the racks with the fennel?
Thank you, I appreciate that! Good question, that could potentially overcrowd the pan cooling it down. Also, it is much easier to control one item at a time. In a restaurant, two cooks would most likely be cooking, one for the meat and sauce, the other for the vegetables and garnish.