"Mac And Cheese" You can now go to my Facebook page and see what will be coming up next and look at photos of finished dishes Cooking The French Laundry / 230062867025812
I love your videos mate, but I am pretty sure you should put the lobster in the boiling water instead of pouring the water on the lobster or just run a knife through it's head instead.. It kills it faster..
you wouldn't harm the flavor were you to simply spike the lobster in the back of its head with a knife, killing it instantly, rather than boiling it alive.
lobster roe, or coral. is that green stuff. the tomalley is also green mush that comes out of the lobster. you wanna discard that. i believe it is basically...like, digestive materials and such. but the lobster coral, is a beautiful dark green with kind of a sheen. that's what he put in the blender. when cooked it becomes brilliant orange/red. pretty cool huh? he then strained it to catch the oil.
Im not even a vegetarian but even I had to skip over that scene, luckily I made the connection quick enough that the lobster was still alive. Now I just feel like such a savage for enjoying the taste of lobster so much. :(((
Can you please tell me what the proper way to clean a lobster is? I've googled so many diff vids on youtube and get conflicting answers. Some poke the tail to release the bladder ... others use the antennae to get out the crap sac ... I'm wondering if you have any insights.
Awesome. It doesnt look like a traditional mac and cheese but I should've expected that coming from Thomas Keller. How far are you from finishing the French Laundry cookbook? Are you planning to do the recipes from another book? I'd love to see you do the recipes from Marco Pierre's White Heat just for fun.
don't think this is me judging you, im not and your videos are great, its just funny after watching your vids and how you do everything from scratch just like the resturants ive work at i watch this and think, weird he didnt hand roll the pasta.
this looks very similar in presentation to that of the Macaroni and Cheese I had at Per Se. same dish. nice job plating
I love your videos mate, but I am pretty sure you should put the lobster in the boiling water instead of pouring the water on the lobster or just run a knife through it's head instead.. It kills it faster..
Do you clean dishes as you go or leave it until after, or do you have someone else do them? I tend to washup as I go during non time critical moments.
you wouldn't harm the flavor were you to simply spike the lobster in the back of its head with a knife, killing it instantly, rather than boiling it alive.
is that the lobster's green guts at 0:40?? GROSS!
@jayminreed but boiling lobsters alive makes them cry, and their sweet sweet tears really season the dish quite well.
lobster roe, or coral. is that green stuff. the tomalley is also green mush that comes out of the lobster. you wanna discard that. i believe it is basically...like, digestive materials and such. but the lobster coral, is a beautiful dark green with kind of a sheen. that's what he put in the blender. when cooked it becomes brilliant orange/red. pretty cool huh?
he then strained it to catch the oil.
Vegetarian Me: Hey, maybe this is one I can make?
*Enter Lobster*
Horror Face
Im not even a vegetarian but even I had to skip over that scene, luckily I made the connection quick enough that the lobster was still alive. Now I just feel like such a savage for enjoying the taste of lobster so much. :(((
All cooks are reincarnated as lobsters haha
Bravo! Perfecsion! Love your Channel!
Can you please tell me what the proper way to clean a lobster is? I've googled so many diff vids on youtube and get conflicting answers. Some poke the tail to release the bladder ... others use the antennae to get out the crap sac ... I'm wondering if you have any insights.
Awesome. It doesnt look like a traditional mac and cheese but I should've expected that coming from Thomas Keller.
How far are you from finishing the French Laundry cookbook? Are you planning to do the recipes from another book? I'd love to see you do the recipes from Marco Pierre's White Heat just for fun.
I think he did. It didn't look like it was moving when he put it in.
awesome. What did you add in the blender that turns in orange color.
that's really interesting from a chef's point of view, tnx for sharing!
seriously. as in not jokingly. so how can i respond to you?
@DotSimLtd Clean as you go
@engaurd amazing
don't think this is me judging you, im not and your videos are great, its just funny after watching your vids and how you do everything from scratch just like the resturants ive work at i watch this and think, weird he didnt hand roll the pasta.
because its orzo