I Made a 100 Year Old French Steak Recipe | Forgotten Classics
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- Опубліковано 5 жов 2024
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Mashed Potatoes Recipe:
2 pounds medium-sized Yukon gold potatoes
8 oz (226 g) unsalted butter
1 1/3 cup (300 ml) whole milk
2 1/2 tsp kosher salt
Entercote a La Bordelaise Recipe:
1 large steak of choice I used Ribeye on the bone
2 oz (60g) unsalted butter
4 shallots julienne
3 cups (709 ml) red Bordeaux
1 bouquet garni
1 1/2 tsp coarse black or white pepper
2 1/2 cups (600 ml) beef stock
5 oz (140 g) bone marrow
salt and pepper to taste
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Love this idea with old recipes
Check out Glenn and Friends.
@@MxMstrStve long time sub to them
This series of old recipes is a great idea.
Man the classics are incredible. This is one of those recipes where at the end when you sit down to eat, it makes you think, "I ate a whole can of Pringles yesterday without even paying attention, I don't deserve this."
What happened to 50 plates? I loved that series and wanted to see more of it.
I've been asking the same for a while now
@@JasonFrankenstein he made a comment at some point that it wasn't getting enough views, but said it might make a return as shorts
This series is a great idea. I have to say, though, that the biggest change from meals of the past is the quality of the ingredients. A few decades ago, pork had fat, supermarket beef was aged at least a couple of weeks, chicken grew at a normal rate, tomatoes, peaches, and apples were grown for flavor not for ease of transport, Brussels sprouts had flavor (they are the most famous example of deliberately breeding out the flavor)-the list goes on and on.
Marcus forgot his Tripod this week :P
Also I laughed out loud at the "buy everything I ever made" comment.
"We have enough butter"? Sacre bleu! No wonder why the fridge was taunting you!
Right, and I finally figured out that the fridge must be part of his "therapy regime"!! ;D
Hey, Sonny! I love all your videos. If you're looking for ideas, I would love to see a series over the next couple of months about the best ways to repurpose leftovers. We all have tons of leftovers from holiday meals in the coming months -- help us get get creative with them!
Amazing series! Can't wait for the next episode!
0:56 “a couple tablespoons “ wtf?!😂
Great vid. Thanks. ❤
Looks great. Missed seeing Marcus this episode. And his fun t shirts and the silliness.
Nice recipe. Glad you made the commitment about the wine I thought it was just me
Can't go wrong with a Ribeye. That looks delicious! But you gotta make a Lobstah Thermidor, too!!!
Also I blushed when you pushed out that bone marrow 😅
yes, also gives me respect to hyenas, who have the bite strength to crush that bone like a pretzel!! LOL
My 9 year old daughter wants me to write: "I love Marcus. He's so funny, I love him! You can tell when a recipe is good when Marcus just eats it and doesn't have any funny jokes."
Tell your daughter to write herself.
@@MurdoT860She's very serious about rules and won't make a UA-cam account until she is 13 or older. 😉
This comment and your response to the other comment are goated!!
@@MurdoT860What is wrong with you?
@@MurdoT860you weird af for that
I swear you're my favorite cooking show of all time & I swear even more. One day, I'll cook your food and eat it one day😅
I love the little bits of silliness on this channel like at 11:55.
As an Englishman i think you should give old school bubble and squeak a try; a thousand permutations, proper poor people food, but perfect for breakfast on a Monday morning.
Right and he and Marcus could have some fun with "spotted dick" too!! ;D
Damn good suggestion 👌
I like pan fried Brussels or cabbage. If its not burnt? It's not bubble and squeak.
Roast potatoes or mash, both good. Add butter, throw it all in, flatten with a spatula and just leave it 😋 flip and repeat 👍
Yeah please continue with this French recipe series, it's so much better than making chicken again!
right, maybe just do some coq au vin next!! LOL ;D
@@ronschlorff7089you scallywag! I think he already made that though
@@ivankatalinic2881 Great Word, and it does fit me to a tee, or is it tea!! LOL ;D
Oh man! Looked great!
Sweetbreads from the Larousse Gastronomique for Halloween? That Hannibal Lector / Ed Norton scene in Red Dragon when Norton finds the cookbook.
ur my favorite channel, thank you for the best suggestions. I always run to the kitchen after watching your videos
Just recently found your channel. Love your energy, love your cooking!
You've been missing out, homie. One of the best food channels on UA-cam!
Sonny YOU ARE THE MAN! Just keep doin what you're doin. Love you man
Looks lovely. A steak dinner like this begs for a good bit of Dijon mustard on the plate. Red wine and onion sauces + Dijon mustard = The bomb.
I believe Robuchon's recipe is 1:1 butter:potato. 1:4 butter:potato is honestly pretty reasonable for decent mashed potatoes. Much less than that and it's like, why do you hate yourself?
Right, actually, the Keto folks would say it's the potato that will kill you, and not the butter!! ;D
A trick I've learned making bbq is cheap cotton gloves under nitrile gloves. Helps with high heat and keeps dexterity. Recipe looks great
Great video. When peeling the hot potatoes it’s helpful to hold them in a fresh teatowel or even some folded paper towel 🥂
Sonny, great one, this takes me back to my first trip to France, decades ago! And once I found Entrecote on the menus, I knew I was set ordering food for the rest of the one-month trip, with my then girlfriend, who as a bit more adventurous with her orders, and enviously eyed my steak more than once, while she struggled with some kind of dish of sheep entrails or squid tentacles swimming in black ink!! LOL
My steaks were not quite as big as the monster you cooked though; maybe one tenth the size, but always tasted great, and topped off with a Creme Brule for dessert or tart au frais and I was a pretty happy dude with my French food experience, a la premiere!! LOL ;D
Sweetbreads Normande. A French chef I worked for used to make it on occasion. Incredible.
Sonny, back in the late 70's / very early 80's there was a fancy steak and lobster place that served CLAM DIP and hot buttery melba toast in the same way a Mexican restaurant serves chips and salsa. Anyway, the clam dip was clam forward and not oniony like many of the recipes you might otherwise find. If you have a rabbit up your sleeve, hook a brother up!! By the way, i do intend to make this recipe you posted and I hope I'm alive if and when you post your version of a Micheline clam dip :)
What would probably have worked to get the potatoes peeled and cooled down much faster is put them into an ice bath. Rapid cooling of the exterior and causing the skin to separate from the internal flesh due to the temperature shock and the rapid contraction that causes.
Beautiful presentation… not sloppy at all. I don’t like too much wine taste, agree
You can also push the potatoes through the screen door on your trailer.. it'll be just like Michelin star chefs, trust me.
Outstanding my man.
You reduced your wine in the sauce too much. That is why they told you not to. It intensifies the red wine flavour and brings out the tannins which gives you that dry feeling in your mouth.
I love using a potato ricer. Best mashed potatoes ever.
not sure if it is a classic well known, but it was at my house. I would love to see you cook Chicken Divan!!!
Me: this mf needs to upload soon so I can eat
Dude: French steak
Greatest series ever!!!
Bro, the mirror images were hilarious! 😂
Go to the plating…
Screen printing mashed potatoes seems fun
Needs more BUTTER! 😁👍🏼
Lets be honest. Thats NOT mashed potatoes, but a potatoe puree.
or custard!! ;D
Will there be anymore 50 states, 50 plates? 🥺
Oh my GOD !!! Food of the GODS !!!
Last batch of butter coming in, people. Stay out of the path of the dump truck, please. Please keep your arms and feet out of its path. *Beep, beep, beep…* 😂
3:00 what the heck is going on with the camera. Is this a Paul Greengrass movie?
Oui oui oui all the way home!
If you're really impatient to peel those potatoes, why not steal a trick from the BBQ people - get slightly oversized nitrile "BBQ" gloves, look for boxes that come with a (cheap removable) cotton glove liner. It adds a little bulk to the glove but you still have plenty of control and heat insulation. They're perfect for wrestling a hot brisket or pork butt into butcher paper when smoking but they should work great for peeling boiled potatoes too.
Cut the cooked potatoes in half and push through the sieve. Keeps the skin on top and mashes them straight away - no need for the ricer.
Thanks! I have a flat bottom Sieve that my folks gave me. Never had any use unless I was steaming something.
AND I have a Sturdy Pot that fits exactly inside it!
You are SO Right! I have bought and lost or destroyed 3 ricers.....I'm gonna go your wAy ( ala, Lenny Kravitz😉)
I literally burned my hands the other day doing the exact same thing 😂😂😂
Spectacular. Spot on. Perfect. The refrigerator is undeserving of that treatment after serving you at some time. Are you going to smash Sargent Gilbert over a dish?
Sounds delicious!
Awesome video and recipe
finish it with a little butter.....after that finish it with a little butter....and to finish add a litlle butter....love some butter with steak and mashed potao
I wonder if he would try Sultan's Delight, it's kind of French and Turkish cuisines combined.
I got a over a hundred yr old cook book I would love to show you !
Thank you for what looks like a delicious recipe and another entertaining video. One minor quibble. "You eat with your eyes first." is not just a saying. Its truth. While it may be delicious the presentation, especially since it is on the screenshot for the video, is not appetizing looking at all. A different plate, a garnish. Something. It could look so much more appealing.
My grandfather from czechoslovakia used to make a burnt onion soup we called yooka.. ever hear anything like that?
13:28 wondering if anyone have the same you tube algorithm. Cooking and watches… what’s on Marcus’ wrist? Christopher Ward? Tissot PRX? Marcus let us know!
I shall debate you on the potato ricer. I prefer my potatoes lumpy so that I know what I'm eating is not baby food.🎉
You are AMAZING! I've made several of the recipes I've watched you prepare (successfully, I might add) to my family's delight. And this recipe, I am VERY excited to try. I used to think cooking "fancy," like this was intimidating, so I do appreciate how easy and stressless you make them. This dish could possibly be our new traditional Christmas dinner, with my birthday being the trial run. Wish me luck, lol.
Sonny, thank you kindly for all the deliciously great recipes you make so easy to put together, mixed, with humor and light heartedness. You are simply the best.
P. S. If my family enjoys this dinner, could you round house kick the refrigerator in my honor, lol?
Wow that looked rich, but I'm sure it tasted good, I think my arteries have hardened just watching it.
Watching this while eating chili cheese Fritos and drinking a Monster. 🤷🏼
Can you feature a recipe with sausage, smoked or fresh?
"Tasting history" anyone? Maybe you guys should do a collaboration video or videos!
Video killed the Radio Start just like Cholesterol killed using tons of Butter! in recipes lol
CHICKEN GIZZARD STEW w/ SERRANO PEPPERS!!!!!
Marcus, you forgot Sgt Gilbert's music. F.
Why does it ignite? Because there’s alcohol evaporating. There’s no purpose in setting fire to it. (Other than to set the extraction on fire).
I appreciated the silly faces in the silver platter. It paired well with the music.
Old East Yorkshire dish Tripe and Onions
I made a batch of rosemary salt I've been putting that shit on everything. so good. btw I use muscadine grape juice in my sauces.
Steak Diane!
Weird how people make recepies from the past, but never anything from the future.
😂
Cowards.
Sad. It’s just like how in Africa, for every minute it takes to boil a pot of water, 60 seconds go by in the rest of the world.
Shut up
Heston used to do that futuristic molecular gastronomy stuff😅
Where's this guy's handlebar mustache?
French means 9 cups of cream.
sup dude
Biff à la Lindstrøm
A speciality of the Norwegian chef and polar explorer Adolf Henrik Lindstrøm
Cattle were aged longer before slaughter more, back in the day.
It's the same across the entire industry 😢 Unfortunately, fast growing and young isn't the best, but it sure is profitable.
Steak Diane for a classic
Do some sushi videos !!!
Something feels off with this one: the lighting, camera movement / shaking. You guys trying something new? Cool recipe, btw!
That would be a great dish to cook for a date. Ima remember this when I find a woman to date.
I would have cleaned that plate.
who else noticed the tongue action in the reflection of the serving platter.
D.T.G.!
3:57 that's for baby food
Chicken Cacciatore
Was your dad a criminal pyromaniac? What did he burn down? This is interesting.
Another channel at the Altar of the Scam that is Better Help.
The food used to not be poison
Love your vids and I get that bills need to be paid, but please do not take sponsors from BetterHelp
9:12 99% OF PROFESSIIONAL COOKS ARE JUST CHANNELING THEIR INNER PYROMANIA AND URGE TO PLAY WITH THEIR FOOD.
or at least I am...
I prefer lumpy mashed potatoes.
Better ingredients
The ad literally killed my intention to watch this video. Just my opinion don’t really care if you take that into consideration.
Same
8:45
Eat healthier and you’ll feel better 💯 guaranteed