Michel Roux calling them 'soldiers' is a British-ism, from the dish 'egg and soldiers' which is a soft-boiled egg with strips of toast to dip into the egg. "Soldiers" has a debated etymology - either resembling soldiers on parade, or from the soldiers that couldn't put Humpty Dumpty (the egg) together again. Anyway, thanks for reminding me - I haven't had them since I was about 8. Nostalgia...
@@oxybrightdark8765 The earliest reference to the poem is from 1797. He's an egg by the time of Alice Through the Looking Glass 74 years later and that was still 151 years ago.
@@TomDestry guess it all boils down (sorry) to how far back toast soldiers go. Even if references don’t predate Humpty’s transmogrification though, admiration of military figures was fairly widespread and seems intuitively more likely. And less disgusting than dipping one’s toast in Humpty’s ill-starred brains :)
I just want to say thank you Adam. There are a ton of videos on how to cook and done by different youtubers, but you’re the first person that taught me how to cook without measuring and to relying on the taste and your confidence in cooking
DON'T THROW AWAY THE BROWN SOLIDS FROM THE BUTTER. Put them in cookies or gravy or pasta or anything you want to taste a little nutty and savory/sweet. Edit: also, put them in cornbread.
I’m a little bit in love with Michel Roux Jr so I’m always happy to hear people enjoying his recipes. Also love how you talk us through recipes and anticipate problems. And in the UK when children have a soft boiled egg in an egg cup with toast it’s traditional to cut the toast into strips to dip in the yolk and we call them soldiers. So cute that Michel Roux Jr calls them soldiers when he’s referring to bread strips.
This was the comment i was looking for - I was almost suprised Adam hadn't come across "Egg and Soldiers" before, considering his (always endearing) knowledge of Brtitsh culinary lingo!
Michel Roux Jr is a great chef, it's a terrible shame he pays his staff less than minimum wage and keeps their tips. Then when he was called out for it claimed they should be grateful to work for him.
@@samueldesmond440 worth noting he gave then all backpay for the gap after the expose. In an operation as big as that Michelin starred restaurant, I wouldn't have expected him to have been in charge of wages, but it's still his place and on his head be it. He's still comfortably one of my favourite TV chefs of all time and it was a golden age when he ran Mastercard professionals before that odd potato advert conflict thing...
@@falloncj staff underpayment was also an issue in a number of Australia's finest restaurants prior to Covid. Some owner-chefs even defended the practice as an age-old practice, an unwritten ground rule, in some way accepted as fair-trade for the opportunity to train with the best. At £180 per head (plus drinks) for the 6-course degustation at La Gavroche these days, I'm sure Michel can afford to share his tips - I've seen his south of France holiday pad on the telly.
I’m about to make a beef cottage pie and an Irish soda bread. Different from your offering, but the similarity is there. Both fabulous winter dishes. Thanks!
@@toniblackmore3016 Do them one better: send a report. Not sure if anything will be done considering this is TH-cam but its sexually explicit so worth a shot.
I actually think seeing the brown of the stew through the bread gives the dish a sense of elegance and made it look like a high class bread bowl. Looks delicious, can’t wait to try to make this myself
Just made this with a really dense Irish batch loaf bread (also spilled 500g of very hot clarified butter, so I pretty much need a new kitchen) This is such a good technique, way greater than the sum of its parts, infinitely adaptable. Bloody delicious.
I grew up and was inspired by Alton Brown. His personality, production, and quality was so fascinating and fun to watch. You’re work reminds me so much of his, and I don’t want you to think that you’re copying him. I think your videos and input are on such an impressive level, and I love watching your content.
can’t speak for the whole of Britain but certainly where I’m from we call bread cut like that soldiers, dipping them into a soft boiled egg would be dippy soldiers in my house and was one of my fav breakies growing up
My mom always makes apple Charlotte with us when we have a few apples and not enough to make a whole pie, it's fun and quick and we just use any fruit now because we all know exactly how to do it 😂 I recommend apple and plum omg the colour!!!!
Great recipe to adapt. I remember watching Food Revival when it was aired - it wasnt actually that long ago i dont think... but then again, time flies. Michel Roux Jr. is fantastic, comes across like a good/nice bloke who just knows his craft so deeply. Obviously the whole family are nuts about food, they're all amazing chefs. I'm lucky enough to have eaten at Le Gavroche. superb food, atmosphere and experience.
Looks delicious. In my country there is A rule to start a dish but especialy a stew: start with with cut onion(a lot) in oil or greas and make it glassy and then put the meat to brown it. Its make a thick stew, u dont need to use flour or gelatin then.
Hi Adam. I'm not sure how I stumbled upon you, but Ive really enjoyed watching and trying some of your meals. I was a decent cook in college but over the years, I've gotten into ruts of repetition. Your meals tend to be fairly user friendly, and adds plenty of variety to my menu. Just wanted to say I like what you're doing.
Great video as always. Random small kitchen item you might find useful is a tube turner key (sometimes called a squeezer). It helps you use everything in a tube like tomato paste and stops it getting damaged during repeated use.
If you want a pretty crust without baking or specially buying dense bread, what might work is broiling or microwaving some cheese into the bowl. It makes a mostly waterproof seal and is of course tasty.
“That’s not soldiering” is that a Sharpe reference there? :) Great video by the way, I’ve never seen a pie like this before, thanks for the new recipe to try.
It's like a pasty meets a pot pie meets a dip sandwich only the the stuff you dip the sandwich in is inside. Good to see those teacher skills are good because I learned somethin from this.
Chef Michel is a wonderful person, and I've had the pleasure of meeting him on not one, but two occasions. I had a picture taken with him when I was young, and several years later, we tried to imitate the original - with me looking a little more mature!
@Adam Ragusea have you ever tried stovies? It's a low effort, corned beef and potato based stew or heavy soup, and the pinnacle of Scottish winter comfort food! Also we call toasted bread slices used for dipping into soft boiled eggs soldiers as well, didn't know that was just a UK thing.
Looks really good and good chef to take inspiration from. Reminds me a bit of a suet pudding (eg. the infamous steak & kidney), but hopefully quite a bit lighter!
Got dang, this one's big for me! Lots of different dietary needs around me, and these look perfect for a more intimate house party I'd be involved with (shoutouts for that vegan tip!) :D
What Chef Michel called the strips of bread, "soldiers", is a common term in French. "Soldats" are strips of toasted, buttered bread that are served alongside a soft-boiled egg so that you can dip them in the yolk.
Calling strips of bread without crust "soldiers" is a common thing in French. Traditionally, the expression comes up when describing what to dip in soft boiled egg yolk.
I love that you're building off of other videos. It makes these fancier recipes so much more approachable. Btw, you should definitely try roasting parsnips, I'd bet you'll love them!
Fully agree. I am not called a rosbif for nothing. A proper sunday roast is perfection with roast parsnips. I could even forgo the yorkshire puddings if I was forced to choose! Horseradish sauce is mandatory though.
Hey Adam, I noticed you speed up footage alot, to help show the cooking process. Although sometimes its tough to tell when its being sped up. I recommend having a small icon somewhere on the screen whenever footage is sped up to help clarify
Just popped mine in the oven!! Went for two more medium-sized pies in those little side-dish-sized bake-safe crocks, one for dad and one for mom and I to split! We’ll see how they turned out (the stew alone was quite good!)! ✨
@@leonardotube Pretty good!! I found that mine did not have to cook nearly as long (probably has a lot to do with size, I would’ve payed more attention if I hadn’t been busy) so they got a little over cooked. Not burnt, but a little dried out is all. The stew base was delicious and the moister parts of the crust were as well! I’d definitely try it out again paying more attention to bake times!
My favorite part about these videos is that the replay detection only works on parts where you move the video, not the part where most people watched, so consistently every video you can tell where the end of the sponsor is
Adam, what brand of dried Porcini do you use, that doesn't leave grit after re-hydrating? I've never considered it to be a problem to "beware of the grit." But, if there are new processes that eliminate it, I'd love to be able to use it.
I can't speak for Adam, but when I soak mushrooms, I always make sure to pour the liquid out gently and leave a small amount in the container. Since any grit will sink to the bottom during the soaking, that all but ensures that none of it will end up in the dish. By no means a new process, but I've never felt the need to use an actual filter.
Hey adam, I just want to let you know that I do your brown butter condensed milk brownies on the regular and everyone in my life loves them. Thanks for making me a hero dude! Also, it's great seeing you on the bodybuilding forums occasionally
You shouldn’t put that Pyrex in the microwave, they can explode when hot. You should get a measuring cup made of borosilicate glass, you can tell because it’s clear and doesn’t have a green tint like soda lime glass. The new pyrex with the lower case logo is the type that can explode, the old PYREX with the uppercase logo is borosilicate glass. See if you can find that one in a thrift store.
There are some great bits of British in this video. Michel Roux Jr calls the strips "soldiers" because that is a traditional breakfast of a boiled egg served in an egg-cup with buttered toast cut into strips called soldiers. You get children to dip their "soldiers" into the dippy egg yolk for some reason that kids do not question. This recipe is also kind of a savoury version of bread and butter pudding which for something so simple can be amazingly delicious.
3:36 I'm a bit particular about dried mushrooms. They have a tendency to be full of dried fungus maggots. They're not dangerous, but just a bit 'icky'. Therefore, I like to strain the soaking water. Still, it is nice to see British food making an appearance. Michel Roux's father and uncle kicked off the fine dining revolution in London after WW2 and embraced some British recipes despite being throroughly 'French'. You generally won't find British food like this being served in a restaurant, because it is a 'homely' dish that you will only ever really encounter in a domestic setting or might have been found as institutional food*, or in a gastro-pub. * It is the sort of food that might have been found in schools up to the 1970s, but then disappeared when school cooks were replaced with 'catering' with bought-in food. This is the sort of pie that is a 'gateway-pie' that inevitably leads to the hardcore crystal-meth of British puddings, being 'Summer Pudding' (similar construction, but with red berries, white bread and lots of berry juice - the ultimate!).
He said that he knows a lot about English culture and watched a lot of British media. He made a reference about potato soldiers in his oven chip video.
Seeing you walk up to your range wearing shorts in January Damn you Adam Ragusea. My province is blanketed in snow. Cheers from Newfoundland and Labrador!
You can also buy duck fat and use that instead of butter. I've bought duck fat from the store and i've collected my own duck fat after breaking down a duck and it is WAY better than clarified butter. It's crazy how good it is.
Salted butter does not matter in this application since it was clarified, as salt is not fat soluble. The salt of the salted butter will be strained out with the milk solids when clarifying.
There will still be certain amount of salt *in suspension* in the clarified butter though, enough to be tasted. This can pass through the paper he used quite easily.
Great to see Michel Roux jr get some love from Americans. He's as good a chef as Gordon Ramsay but with considerably more control over his vocal delivery.
I thought this was going to be bread and butter pudding but was pleasantly surprised when it was a weird stew version, looks delish. You should try bread and butter pudding if you haven’t before, it’s an easy on to try with kids but still deeply satisfying
6:10 Hey Adam was that a Sharpe reference?! I swear that’s a reference made by us Sharpe fans 😅. “Making a well apportioned bread soldiers? Now that’s soldiering!”
Perhaps your dried porcini mushrooms are just not very sandy because the ones that I am used to using leave behind a thin layer (1/2 tsp) for each 1 oz bag that I steep.
I can see Adam took the putting in envelopes of gelatin quite literally.
Putting the gelatin is lame, putting the envelopes instead is much better
@@elle4702 wtf, bot
@@Hamox based
@@Hamox "Why I put my envelopes in, not my gelatin."
I read this and looked back up just as it happened lol
Michel Roux calling them 'soldiers' is a British-ism, from the dish 'egg and soldiers' which is a soft-boiled egg with strips of toast to dip into the egg. "Soldiers" has a debated etymology - either resembling soldiers on parade, or from the soldiers that couldn't put Humpty Dumpty (the egg) together again.
Anyway, thanks for reminding me - I haven't had them since I was about 8. Nostalgia...
Not a fan of runny eggs, it was soup and soldiers for me, presumably because Mum thought soldiers were integral to a British child’s diet:)
Humpty Dumpty as an egg is a somewhat new idea, the poem doesn't mention it.
@@oxybrightdark8765 The earliest reference to the poem is from 1797. He's an egg by the time of Alice Through the Looking Glass 74 years later and that was still 151 years ago.
Learn something new every day. I had heard Baldrick talk about eggs and soldiers in Blackadder Goes Forth, and always wondered what that was.
@@TomDestry guess it all boils down (sorry) to how far back toast soldiers go. Even if references don’t predate Humpty’s transmogrification though, admiration of military figures was fairly widespread and seems intuitively more likely. And less disgusting than dipping one’s toast in Humpty’s ill-starred brains :)
I just want to say thank you Adam. There are a ton of videos on how to cook and done by different youtubers, but you’re the first person that taught me how to cook without measuring and to relying on the taste and your confidence in cooking
He's the goat, he gives you what you need but doesn't hold your hand
@@rancidrylan5460 Nah fam, you don't know what you're talking about man, Chef John's the GOAT.
@@fakehombre we all Stand on the shoulder of giants
@@fakehombre I like him but he can be a little boring.
Chef John (the OG), Internet Shaquille, Martin Yan, Jacques Pepin...so many people out there who cook without strict measurements.
The brits would say. "you can't have your pudding until you eat your veggies!" "but sir, the veggies are in the puddin!"
[ Pink Floyd joke goes here ]
@@baylinkdashyt [inserts laugh here]
@@baylinkdashyt In the town it was well known that their fat and psychopathic wives would beat them to within inches or their lives....allegedly
@@baylinkdashyt I get this reference and 'The Wall' says hello.
DON'T THROW AWAY THE BROWN SOLIDS FROM THE BUTTER.
Put them in cookies or gravy or pasta or anything you want to taste a little nutty and savory/sweet.
Edit: also, put them in cornbread.
Or use them as "seasoning" for white rice! Something I learned from my (Bangladeshi) mom.
Good one bro
@@ronichoudhury that's such a good idea!!
@@erinhowett3630 I really love the idea of using them in cookies - that never occurred to me before!
@@ronichoudhury try it with oatmeal raisin! It's such a lovely combination.
I’m a little bit in love with Michel Roux Jr so I’m always happy to hear people enjoying his recipes. Also love how you talk us through recipes and anticipate problems.
And in the UK when children have a soft boiled egg in an egg cup with toast it’s traditional to cut the toast into strips to dip in the yolk and we call them soldiers. So cute that Michel Roux Jr calls them soldiers when he’s referring to bread strips.
This was the comment i was looking for - I was almost suprised Adam hadn't come across "Egg and Soldiers" before, considering his (always endearing) knowledge of Brtitsh culinary lingo!
Michel Roux Jr is a great chef, it's a terrible shame he pays his staff less than minimum wage and keeps their tips. Then when he was called out for it claimed they should be grateful to work for him.
@@samueldesmond440 worth noting he gave then all backpay for the gap after the expose. In an operation as big as that Michelin starred restaurant, I wouldn't have expected him to have been in charge of wages, but it's still his place and on his head be it. He's still comfortably one of my favourite TV chefs of all time and it was a golden age when he ran Mastercard professionals before that odd potato advert conflict thing...
@@falloncj staff underpayment was also an issue in a number of Australia's finest restaurants prior to Covid. Some owner-chefs even defended the practice as an age-old practice, an unwritten ground rule, in some way accepted as fair-trade for the opportunity to train with the best.
At £180 per head (plus drinks) for the 6-course degustation at La Gavroche these days, I'm sure Michel can afford to share his tips - I've seen his south of France holiday pad on the telly.
I’m about to make a beef cottage pie and an Irish soda bread. Different from your offering, but the similarity is there. Both fabulous winter dishes. Thanks!
@@elle4702 what the hell
@感知化p spam
@@anonymouscheesepie3768 I’m giving a thumbs down to these things, they’re all through the replies.
@@toniblackmore3016 Do them one better: send a report. Not sure if anything will be done considering this is TH-cam but its sexually explicit so worth a shot.
@@Someone7641 I often do that and just did.
I actually think seeing the brown of the stew through the bread gives the dish a sense of elegance and made it look like a high class bread bowl. Looks delicious, can’t wait to try to make this myself
White wine report:
White wine surprisingly wasn't mentioned.
This has been your white wine report.
WHATTT thats cannot be trueee
we need more white wine reports
Just made this with a really dense Irish batch loaf bread (also spilled 500g of very hot clarified butter, so I pretty much need a new kitchen)
This is such a good technique, way greater than the sum of its parts, infinitely adaptable. Bloody delicious.
I grew up and was inspired by Alton Brown. His personality, production, and quality was so fascinating and fun to watch. You’re work reminds me so much of his, and I don’t want you to think that you’re copying him. I think your videos and input are on such an impressive level, and I love watching your content.
Ive met Michel Roux jr more then once, hes very open at food related events in London
can’t speak for the whole of Britain but certainly where I’m from we call bread cut like that soldiers, dipping them into a soft boiled egg would be dippy soldiers in my house and was one of my fav breakies growing up
My mom always makes apple Charlotte with us when we have a few apples and not enough to make a whole pie, it's fun and quick and we just use any fruit now because we all know exactly how to do it 😂 I recommend apple and plum omg the colour!!!!
That’s such a good idea!
Great recipe to adapt.
I remember watching Food Revival when it was aired - it wasnt actually that long ago i dont think... but then again, time flies.
Michel Roux Jr. is fantastic, comes across like a good/nice bloke who just knows his craft so deeply. Obviously the whole family are nuts about food, they're all amazing chefs.
I'm lucky enough to have eaten at Le Gavroche. superb food, atmosphere and experience.
Sharpe reference in Ragusea video? Now that’s soldiering
I scrolled for this. Thank you!
Looks delicious. In my country there is A rule to start a dish but especialy a stew: start with with cut onion(a lot) in oil or greas and make it glassy and then put the meat to brown it. Its make a thick stew, u dont need to use flour or gelatin then.
Thinking of glossing up the Asian way with corn flour.
Hi Adam. I'm not sure how I stumbled upon you, but Ive really enjoyed watching and trying some of your meals. I was a decent cook in college but over the years, I've gotten into ruts of repetition. Your meals tend to be fairly user friendly, and adds plenty of variety to my menu. Just wanted to say I like what you're doing.
I will never get over the Adam "dipping his finger into the boiling hot sauce" specialty
It's a big part of the appeal.
I'd like to compliment how clean your microwave is.
Changing my name to “Savory Charlotte” 💀
cool hair
Great video as always. Random small kitchen item you might find useful is a tube turner key (sometimes called a squeezer). It helps you use everything in a tube like tomato paste and stops it getting damaged during repeated use.
I love love love how you don't use music behind your videos and recipes. You are perfect.
If you want a pretty crust without baking or specially buying dense bread, what might work is broiling or microwaving some cheese into the bowl. It makes a mostly waterproof seal and is of course tasty.
“That’s not soldiering” is that a Sharpe reference there? :)
Great video by the way, I’ve never seen a pie like this before, thanks for the new recipe to try.
It's like a pasty meets a pot pie meets a dip sandwich only the the stuff you dip the sandwich in is inside. Good to see those teacher skills are good because I learned somethin from this.
I’m definitely gonna have to make this not only cause it looks amazing but I coincidentally have all the ingredients for it
update us
@@mayman3310 def will
@@sandbagsalmon5270 Was it good?
Chef Michel is a wonderful person, and I've had the pleasure of meeting him on not one, but two occasions. I had a picture taken with him when I was young, and several years later, we tried to imitate the original - with me looking a little more mature!
Thats awesome
I made this with some alfredo skillet leftovers, with sourdough for the crust
It was delicious
@Adam Ragusea have you ever tried stovies? It's a low effort, corned beef and potato based stew or heavy soup, and the pinnacle of Scottish winter comfort food!
Also we call toasted bread slices used for dipping into soft boiled eggs soldiers as well, didn't know that was just a UK thing.
Corned beef, huh? My family always uses square sausage :) (or just whatever needed used up!)
Looks really good and good chef to take inspiration from. Reminds me a bit of a suet pudding (eg. the infamous steak & kidney), but hopefully quite a bit lighter!
Your narration is magical. It feels spiritual to me.
Got dang, this one's big for me! Lots of different dietary needs around me, and these look perfect for a more intimate house party I'd be involved with (shoutouts for that vegan tip!)
:D
What sort of a lifeless party are you having? Get some beers and get a pizza in!
@@wessley4606 We like to tuck in and talk and play games and stuff (we get crossed and go nuts later uwu )
@@Superkidra *vomits*
@@el_jubo6443 Thanks, I have power over people like you c:
@@Superkidra just to clarify I was “vomiting” at your uwu, your interests are your own
Dang this is the earliest I've ever been, 8 comments! Bet the video will be lovely to watch.
I’m 19 seconds
What Chef Michel called the strips of bread, "soldiers", is a common term in French. "Soldats" are strips of toasted, buttered bread that are served alongside a soft-boiled egg so that you can dip them in the yolk.
It's more of a british term, in France we called them "mouillettes" which could be translated as wetties ^^
*Sees "Chicken pie" in title*
*Flashbacks to the white wine deluge in the last chicken pie video*
I'd love to see a 101 video about movie/netflix snacks, i.e flavored popcorn, finger desserts, shortbreads and refreshing drinks
4:26 nice tunes dude
Carefully sliced bread strips? *Now that's soldiering!*
thats we call cut up strips of bread over here in the UK, soldiers! for dipping in your egg
Adam plugging his music in his ads makes me so happy, he’s legit so talented
Calling strips of bread without crust "soldiers" is a common thing in French. Traditionally, the expression comes up when describing what to dip in soft boiled egg yolk.
Common in the UK too.
common in Canada as well
I've been baking sourdough loke crazy lately, so I might try this tomorrow with a loaf of that.
I guess they cook chicken by making mushroom butter. I'm happy to be on the expert's channel. I'll learn a lot from now on. 👍👍👍
I love that you're building off of other videos. It makes these fancier recipes so much more approachable.
Btw, you should definitely try roasting parsnips, I'd bet you'll love them!
Fully agree. I am not called a rosbif for nothing. A proper sunday roast is perfection with roast parsnips. I could even forgo the yorkshire puddings if I was forced to choose! Horseradish sauce is mandatory though.
Hey Adam, I noticed you speed up footage alot, to help show the cooking process. Although sometimes its tough to tell when its being sped up. I recommend having a small icon somewhere on the screen whenever footage is sped up to help clarify
Just popped mine in the oven!! Went for two more medium-sized pies in those little side-dish-sized bake-safe crocks, one for dad and one for mom and I to split! We’ll see how they turned out (the stew alone was quite good!)! ✨
So how was it?
@@leonardotube Pretty good!! I found that mine did not have to cook nearly as long (probably has a lot to do with size, I would’ve payed more attention if I hadn’t been busy) so they got a little over cooked. Not burnt, but a little dried out is all. The stew base was delicious and the moister parts of the crust were as well! I’d definitely try it out again paying more attention to bake times!
I want to do a turkey one with celery, thyme, and sage. Inside-out turkey stuffing! 😃
Mashed potatoes on the side, and any "extra" filling, as gravy, win/win!
Wow, I never knew I wanted to eat this before watching it being made. Sort of a French version of chicken pot pie!
That is one dessert I have never seen before, but it does look quite interesting and also delicious!
😋😋🥰
i am about to make a massive pot of Short rib ragu, i think i just got an idea for repackaging leftovers making these with a garlicky bread bowl
My favorite part about these videos is that the replay detection only works on parts where you move the video, not the part where most people watched, so consistently every video you can tell where the end of the sponsor is
Adam, what brand of dried Porcini do you use, that doesn't leave grit after re-hydrating? I've never considered it to be a problem to "beware of the grit." But, if there are new processes that eliminate it, I'd love to be able to use it.
He said “virtually no” grit, there still is grit, it just doesn’t bother him.
I can't speak for Adam, but when I soak mushrooms, I always make sure to pour the liquid out gently and leave a small amount in the container. Since any grit will sink to the bottom during the soaking, that all but ensures that none of it will end up in the dish. By no means a new process, but I've never felt the need to use an actual filter.
in India we add some sugar in the leftover brown solids
its a great sweet dish!
reminds me of bread bowls, the ultimate way to eat soup/stew
Ragusea should make nation-wide commercials for the shallot industry.
“Shallots…they cook in seconds.”
The mushroom stock deglaze is ingenious
Hey adam, I just want to let you know that I do your brown butter condensed milk brownies on the regular and everyone in my life loves them. Thanks for making me a hero dude!
Also, it's great seeing you on the bodybuilding forums occasionally
Try putting mashed roast garlic in the butter. Garlic butter shell. Yum 😋
Adam, have you never heard of 'soldiers' of bread before? In the UK, Egg and Soldiers (or head and shoulders) is a common breakfast dish!
Very subtle Sharpe reference, well done.
This is great!! i think i might try this as an entrée for christmas dinner with crème brulée ramequins and mushrooms instead of chicken
You shouldn’t put that Pyrex in the microwave, they can explode when hot. You should get a measuring cup made of borosilicate glass, you can tell because it’s clear and doesn’t have a green tint like soda lime glass. The new pyrex with the lower case logo is the type that can explode, the old PYREX with the uppercase logo is borosilicate glass. See if you can find that one in a thrift store.
finally, a use for the dried mushrooms i bought on impulse
I cannot believe Adam said The smartphone era has been the death of TRUE stereo sound. He truly is just like me
As always, informative and entertaining. Opened my eyes to another possible home cooking game changer.
That butter melting was satifying. :)
Used to do something very similar in a restaurant I used to work at for bigger groups. Easy to prep in advance and always a hit
There are some great bits of British in this video. Michel Roux Jr calls the strips "soldiers" because that is a traditional breakfast of a boiled egg served in an egg-cup with buttered toast cut into strips called soldiers. You get children to dip their "soldiers" into the dippy egg yolk for some reason that kids do not question.
This recipe is also kind of a savoury version of bread and butter pudding which for something so simple can be amazingly delicious.
3:36 I'm a bit particular about dried mushrooms. They have a tendency to be full of dried fungus maggots. They're not dangerous, but just a bit 'icky'. Therefore, I like to strain the soaking water.
Still, it is nice to see British food making an appearance. Michel Roux's father and uncle kicked off the fine dining revolution in London after WW2 and embraced some British recipes despite being throroughly 'French'. You generally won't find British food like this being served in a restaurant, because it is a 'homely' dish that you will only ever really encounter in a domestic setting or might have been found as institutional food*, or in a gastro-pub.
* It is the sort of food that might have been found in schools up to the 1970s, but then disappeared when school cooks were replaced with 'catering' with bought-in food.
This is the sort of pie that is a 'gateway-pie' that inevitably leads to the hardcore crystal-meth of British puddings, being 'Summer Pudding' (similar construction, but with red berries, white bread and lots of berry juice - the ultimate!).
You seem surprised by the name "soldiers". Unfamiliar with toasted soldiers dunked into soft-boiled eggs?
This looks lovely.
Probably. That's not a thing in the US, which is where he's been based out of his entire life.
He said that he knows a lot about English culture and watched a lot of British media. He made a reference about potato soldiers in his oven chip video.
Seeing you walk up to your range wearing shorts in January
Damn you Adam Ragusea. My province is blanketed in snow.
Cheers from Newfoundland and Labrador!
You can also buy duck fat and use that instead of butter. I've bought duck fat from the store and i've collected my own duck fat after breaking down a duck and it is WAY better than clarified butter. It's crazy how good it is.
0:01 another gem to ad to the collection
" I got four chicken thiiiiiiighs " love the way he talks.
Very interesting and inspiring, since you can put almost anything inside. Beautiful presentation!
That looks like a pretty simple and tasty stew recipe on its own.
Now I want todo this with clam chowder and rye based bread
Salted butter does not matter in this application since it was clarified, as salt is not fat soluble. The salt of the salted butter will be strained out with the milk solids when clarifying.
There will still be certain amount of salt *in suspension* in the clarified butter though, enough to be tasted. This can pass through the paper he used quite easily.
This stew pie looks delicious!
I will follow this recipe next time I have some Partridge in the freezer
Charlotte in my family was a mix of fresh breadcrumbs, sugar & butter as a topping for fruit, like apple crumble but breadcrumbs instead of flour
Anyone ever have a Thanksgiving themed casserole, had one recently and it was absolutely best casserole if ever had.
Wow I have some frozen beef stew that I'm going to try this with!!! Thank you
Oh my gods, and with that I now realize that the Charlotte family in One Piece is itself a huge pun. Fantastic.
Adam makes us want to try the food through the screen..
Huh! What an interesting idea, using buttered bread strips to form a crust. I'll have to try this!
Egg and soldiers is a staple British Breakfast item =)
The bread is usually toasted and often buttered.
Never thought I’d hear a Sharpe reference from Adam with that “soldiering” reference :P time for a rewatch
Great to see Michel Roux jr get some love from Americans. He's as good a chef as Gordon Ramsay but with considerably more control over his vocal delivery.
This looks like it would make a bomb ass chicken pot pie that would be 100x better than the frozen ones.
I figured out why I like your videos so much. Strong Alton Brown vibes.
I thought this was going to be bread and butter pudding but was pleasantly surprised when it was a weird stew version, looks delish.
You should try bread and butter pudding if you haven’t before, it’s an easy on to try with kids but still deeply satisfying
6:12 Cutting bread to go with a nice stew. Now thats soldiering
6:10 Hey Adam was that a Sharpe reference?! I swear that’s a reference made by us Sharpe fans 😅.
“Making a well apportioned bread soldiers? Now that’s soldiering!”
I’m always looking for more creative ways to use leftover bread. Thanks!
Thank you Adam, for showing us how to get sexy sauce and not gloopy sauce. Cheers!
The thumbnail for this video had me think of that Family Guy episode with the bread sandwich. 😂
saving this for the stew
Perhaps your dried porcini mushrooms are just not very sandy because the ones that I am used to using leave behind a thin layer (1/2 tsp) for each 1 oz bag that I steep.