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you had me at "one of the assassins on broiler"

"Yeah I guess we're live. Cool" Classic Mitch. ;)

Mitch!!! Don't use acids like wine in your cast iron. It strips all the seasoning off and makes a metallic taste. 😞

I'm watching the replay because I jumped in the live feed near the end. I started watching, brined some shrimp, had a cig in the garage and when I came back... Mitch had died... A fine Saturday afternoon cook Mitch!

Bummed I missed the live stream. Was cooking Steak, Lobster, Fried Shrimp, Onion Rings, French Fries and Corn on the Cob out at the “Pit”.

Needed longer on how the bowl is set Other chefs discuss the layers, Bread first in the bowl then add soup, soup first then bread etc My avourite is add bread croutons and a bit of cheese to the bowl, then soup, then cheese as a gratin

I like this, it's cozy, doesn't feel artificial. W algo

There used to be a vendor at Smorgasburg called Bon Chovie. They served fried anchovies. You could get them the usual way, or you could order them “Jersey style”, which meant with the heads on. I’m pretty sure that Tony would’ve ordered them Jersey style.

We have many recipes of tongues back home, after the water boils i keep it on low to mid temp for 2 hours and the skin peels off super easily. After the change of water I also keep it for another 2 hours. 4/5 hours total depending on the size. I love having it as a roast or pulled with fried buttery garlic, coriander, chillies, lemon juice, black pepper and salt.

So I just cooked my first beef tongue and I put it in ice water after cooking in. It made the skin come off super easy. Kind of like with boiled eggs when you stop the cooking process with ice water.

Brine them next time Mitch

You're about an hour short of caramelizing anything.

You did an awesome job!!

Excellent video!

This is fucking awesome, after 4 weeks of tough fucking work as a promoter in Germany i get to chill at oma's and watch mitch may, heck yesss!!!!😊

keep it up Mitch, we love your content!

Put a little more salt in the water it prevents it from sticking

Why do Americans have to wear gloves when cooking. Please stop doing that, just wash your hands

Fries with eyes! Not my absolute favorite, but I never turn'em down either.

You definitely didn't cook it long enough, including the first part of peeling the skin off. After that, you can trim a bit off the section you completely removed. That part has a lot of good meat. Cut 1/4 to 1/2 inch slices across the tongue. Put it into the stew and simmer for another 2 hours 😂

Hey man, would love to donate to your drinking while cooking so you don’t have to spend your money on frozen fish. Love your show.

"Little more" -Mitch Mai, 2024

funny video, the fishies also looked pretty good. I used to eat these a lot as a kid, but it's getting pretty much impossible for me to find these fish lately

please keep going! this channel is the breath of fresh air we needed amid the 'beastification' of cooking YT - praying for a sponsor so you can keep going!

That second fish toss was not wise... But they looked great! I like fried sardines better, I'm not big into chomping on heads either. It's not bad, but I'd rather not to if I have the choice. Same goes for shrimp.

YUM!

Where I live you can only get smelts during their run in the Spring. I look forward to them all year.

Realy easy and good recept. Try rey flour it will give a bit of a nutty flavor. I would make a aioli with a lot of citrus as a dip.

Oh god I LOVE whitebait! Could eat a load of them as a main!

This is my favourite dish when I'm in Greece. It’s called gavros there. With tzatziki and a greek salad - maybe som french fries if I'm really hungry. It’s often not on the menu because they don't think tourist will want them. But you can ask for them if you are there in the fall. They shouldn't smell of fish though if they are really fresh.

You had me for a second with the betterhelp sponsorship joke

Nice video dude - refreshing, normal, home cooking! Subbed!

I'm always super happy when I see that you have a new video. Legit even though I probably spend three hours a day on TH-cam your channel is one of four that I actually do the bell notification for. I also wanted to say please, please, please be careful with frying in oil. I know you are an entire adult human being and don't need/want the advice of some stranger on the internet but oil fires or burns can get really bad really quickly. Just use a giant pot, plus then less oil needs to be cleaned up after....you'll never get it all but at least less. Anyway, I hope you're doing as well as you can and loved the two party quip at the beginning, I completely agree. Take care.

Weird question, but where did you get the coffee cup with spoon in it at 0:39? It is exactly the same set my parents used their whole life, and from the netherlands. Did not expect to see that here:P Take care, thanks for the great videos!

mitch delivered on the fishies, cheers!

Great job. There’s no way I would clean those fish myself! My big hands and fat fingers would just smash them to a pulp! So much easier to buy them already cleaned (and heads off)! Interesting closeup shot of your left ear - so very French New Wave cinema. Hope all is well.

Hi Mitch! Thanks for the upload:) really nice

@Mitch Mai For meat thawing, instead of literally soaking the meat and introducing water, freezer ziplock the meat, then submerge in water, so it doesn't get all wet.

2 party systems are generally good, it’s funny you mention how you don’t know how to prep the fish yet make a large sweeping judgement of our political system

Just two videos in and already hooked. Awesome dude!

Love you Mitch!

Just binged like 10 of these videos. Dude you got an awesome cooking show personality. Keep em coming. Subscribed!!

Nostalgia right here

when i fry things, i like to use "self-rising" flour it's essentially flour with baking soda in it gas gets released from the baking soda and it makes the fried crust way flakier, and its what commercial kitchens do to make a thicker crust not sure it is appropriate for fancy schmancy stuff like this

The algorithm delivered today. I enjoyed this video, and will explore your channel more. Thank you for sharing!

So great! As a kid, my grandma fried smelt at the local VFW. I remember the smell of cigarettes, cheap beer and fried fish. I sat on a little bench near her in the kitchen and ate these like French fries. I remember eating so many one evening that I got sick from them 😮. Thanks for the video!

If i am not mistaken we call these "Sprotten" here in germany. Though eaten i have them in croatia freshly fished. Very tasty. Now i am hungry :( damit why do i always watch these at 3 in the morning ...

So my question is. When you are done with this book what’s next?

Hey man I love the video as per usual A pro tip for oil spills in the kitchen is to spread table or kosher salt over the affected area. It'll do a lot to soak up the bulk of the oil. Scoop that oily salt up and then you go to town w your regular soap/sanitizer stuff

You don't have to clean the guts with such a small fish ;) Funky crunch in the head are usually hard-fried eyeballs.