Howwwwwwww do you not have over a million subs?!? Your content is so good and well produced. I believe with time you will go super far. Keep it up Adam!
@@AdamWitt you’ve taught me so many fancy, interesting and therefore crucial life skills. Thank you man. If you don’t mind me asking, why do you paint your nails?
I made your Boeuf Bourguignon recipe over the weekend. Made it Friday evening, and let it sit in my fridge until Sunday. Reheated it and made mashed potatoes, and served it. My family absolutely DIED over it. That's a keeper for sure!
That’s it. We’re headed to a French restaurant, and I was going to go with my usual duck confit or steak frites, but I’ll give the boeuf a try. But, I’m definitely starting with some escargot.
I often make beuf bourgogne as a real slow and low cook, letting it go from morning to afternoon. That, and using a marrow bone in the pot, you can get away without ready made stock.
I love pot roasts! And is one of the most forgiving meals anybody can make. Ok well maybe not, I'd be amazed to see it though. Ok I'm having second thoughts about my statement, pilot/flying J truck stops make horribly dry pot roast, actually it makes me sick just thinking about it.
Adam sooo there's something that i can substitute the wine to deglaze the pan? I'm 15 and i dont like the alcohol taste I was thinking in water, but I still want some more flavor, if you help i would be a very happy boi
and the mushrooms? When you taste the boeuf bourginon you say "these carmelised onions and the mushrooms". Did I miss something? You don't show this in your video. You also don't add the lardons back in. ??
Sorry, but your oven temperature seems off, 200F is waaaaay too low. I did follow your instructions and after 2 hours my beef was literally cold and tough as hell. I usually cook beef bourguignon at 350F for 2 hours. I would suggest 300F for 2 hours and then 30 to 1 hour for 350F.
Howwwwwwww do you not have over a million subs?!? Your content is so good and well produced. I believe with time you will go super far. Keep it up Adam!
Thank you dude! That's very nice of you to say. I don't plan on stopping anytime soon. With the support of you guys, I think we can def hit that goal!
@@AdamWitt you’ve taught me so many fancy, interesting and therefore crucial life skills. Thank you man.
If you don’t mind me asking, why do you paint your nails?
@@Banned_Wagon Happy to help my dude! I bashed it in a window and I painted it because pink is prettier than bruise.
I made your Boeuf Bourguignon recipe over the weekend. Made it Friday evening, and let it sit in my fridge until Sunday. Reheated it and made mashed potatoes, and served it. My family absolutely DIED over it. That's a keeper for sure!
"Brings me back to the farm I never grew up on" 😁
Lolol. Tell Mee Maw I say whatup.
I have never put ranch in a pot roast but now I want to try it....
Neither did I, but then I did and... life has never been the same.
Look up Mississippi pot roast, prepare to be reborn.
Boeuf bourguignon is just coq au vin made with boeuf. Fight me. :P
Actual Factuals.
Gracias ❤
2:27 validated this new subscription immediately
That’s it. We’re headed to a French restaurant, and I was going to go with my usual duck confit or steak frites, but I’ll give the boeuf a try. But, I’m definitely starting with some escargot.
Everything stands ready ...yesterday the Fall hit in! Onions, ..BOEUF, ..in the pot now! (:
Thank You
Your hair is giving "Meet the Robinsons" Future Tube travel. Perfection.
I often make beuf bourgogne as a real slow and low cook, letting it go from morning to afternoon. That, and using a marrow bone in the pot, you can get away without ready made stock.
Here to struggle with my confirmation bias
Lol, of course you are. Must I even ask which you prefer?
@@AdamWitt I'm just gonna say you made the right choice lmao
I’m definitely trying that pot roast recipe.
So I have a much much different beef Bourgogne recipe. Tomato paste?
Thank god you answered this random question i had
It ain’t called the King of All Dishes for nothing!
Can you sub dark soy sauce for Worcestershire sauce? Looks deeeeelish!
I love pot roasts! And is one of the most forgiving meals anybody can make.
Ok well maybe not, I'd be amazed to see it though.
Ok I'm having second thoughts about my statement, pilot/flying J truck stops make horribly dry pot roast, actually it makes me sick just thinking about it.
I would be pissed off if I bit into a crunchy piece of celery in my pot roast.
Good one!
Aloha 😊🤙🏼👏🏼
Good stuff
where is the recipe written?
Adam sooo there's something that i can substitute the wine to deglaze the pan?
I'm 15 and i dont like the alcohol taste
I was thinking in water, but I still want some more flavor, if you help i would be a very happy boi
Hahaha, my mans! I got you young blood. Search for something called "verjus" online, it's N/A juice made from grapes. That or simply more stock.
@@AdamWitt thanks to reply man, noted that;)
Really apreciate your content dude
@@netildo1465 Of course my mans, thank you for watching.
and the mushrooms? When you taste the boeuf bourginon you say "these carmelised onions and the mushrooms". Did I miss something? You don't show this in your video. You also don't add the lardons back in. ??
Sorry, but your oven temperature seems off, 200F is waaaaay too low. I did follow your instructions and after 2 hours my beef was literally cold and tough as hell. I usually cook beef bourguignon at 350F for 2 hours. I would suggest 300F for 2 hours and then 30 to 1 hour for 350F.
commenting for alg
I’ve never heard of soy sauce, it’s always been Worcestershire sauce.. but ok
Btw love your energy great video!!! 👍🏽👍🏽👍🏽👍🏽
“Rich and whiney”. 😅😅😅
Did u hit ur finger nails?🙈
Smashed them in a window, but they're fine.
I know the pain about that🙈
You mentioned mushrooms when tasting the Beouf at the end ... Never saw how you prepared them or when they went in? HELP!