I'd love to see a series like this one on roasting chicken. So many countries have different ways of roasting the whole bird, but, what way is the best? The most pure? Flavorful? Juicy? Crispy?
@@ThisIsTheInternet Butcher : Hi Alex, how are you ? ("la forme ?" meaning "healthy ?") Alex : yeah super, tell me, is John here ? Butcher : no he's not here this morning, he's beside Alex : ok I go around
@@ThisIsTheInternet Alex : Salut Simon, ça va, ça va bien ? boucher : ça va bien Alex, la forme ? Alex : ouais super, dis-moi, il est là John ? boucher : non il est pas là ce matin, il est a côté. Alex : ah, bon je fais le tour alors ! Boucher : ça marche
Alex, if you feel like doing some more experimentation on this subject, vinegar can be used to tenderize the beef and alter the flavor profile. For example, balsamic vinegar, red wine vinegar, and apple cider vinegar would all contribute different flavors to the meatballs while making them more tender. Just a suggestion for an experiment if you decide to revisit this topic sometime.
@@hairulnizammohdhussin8263 I would definetly watch his channel if he had one. He says he doesn't speak english but I won't even need to understand him, he has such great character that I would love his videos regardless.
honestly having a good repour with a butcher and if possible farmer for your greens and a baker and spice store too - you will never be wanting for better meals
Whenever Alex rides around on his bike while talking to the audience I always have to wonder if random other Parisians are wondering why the heck this guy is rambling about meatballs in English at nobody in particular.
Weird but not that much honestly, parisians like to CALL PEOPLE ON THE PHONE while biking way too much. Parisian people are basically walking/cycling/driving dangers
I am french and enjoy alex youtube Channel a lot, he have a very french way of cooking, and i like it a lot, it does not bother me that it is in english. But he lose a part of the french viewers for sure.
@@wilfriedrency7864 he could always go dual language like der8auer but that would also double his recording and editing times not to mention the amount of extra effort involved
Kelsomatic thing is, in France, being a butcher is as if not more respectable then getting a law degree. That's a big difference compared to the USA and Canada, where it's more like being a coal miner with less pay.
I really appreciate the use of French language with English subtitles. So much more natural than having someone try to speak English or translating each sentence on the spot.
I don't know, there's probably someone making dry aged A5 wagyu meatballs. that's before you get into non-meat ingredients where there are a lot of ways to potentially amp up cost even if they often wouldn't make for a better meatball.
Just wanted to add my grandmothers meatball recepie. Just to give you and all reading a different perspective. No measurements, everyting is done free hand. She uses boiled potatoes instead of breadcrumbs. This gives them a very different texture. She did this because bread was a luxuary back in the day (old farmer family). And thus they used potatoes instead. Also she used canned anchovies to add a bit of flavour and saltiness. She used plenty off allspice. She grated raw yellow onion for added moisture and flavour. Then added heavy cream (the kind you can whip to stiff peaks) for the fat as she used 100% beef. This gives a somewhat loose consistancy. She fried them off on high heat for a nice colour, then finished them on low heat in the oven. Hopefully some of you will try these and love them as much as i do.
Only you, Alex, could show us the sensual side of foods. Hearing this series will be ending was bitter-sweet, but I look forward to the next! I'm loving the new focus on series.
I've been making meatballs for a week now Alex, and it's all your doing!! Now you show me the ultimate level in meatball making and I can't handle how much I envy you!!!
I once made a thousand meatballs for a dinner for more than 100 people. I thought I knew everything there was to know about meatballs. But your series has shown me I'm still learning. I used the best meat I could find/afford and never worried that much about the non meat ingredients (I used 60 percent grassfed ground beef, 30 percent pork and 10 percent veal). Now I definitely want to try your blend! For the sauce or gravy the thing I learned was to save all the fond, browned bits and rendered fat from your meatballs. You can just scoop all that up and put it in a plastic container and freeze it or whatever and you will have the base for the best gravy of your life. One trick to amp up the beefiness of the gravy is to reduce the stock down (using a big skillet or sautee pan makes it go faster) till it's almost getting syrupy. Add that to a roux made with the dripping from your meatballs and honestly that's all you really need.
Brilliant series Alex. Since you started it has also inspired me to try a couple of modification to my meatballs. I should point out that I'm Swedish and like the Scandic version of meatballs a lot. I've reached the following conclusion: I really like to shred zucchini to enhance the juiciness which really works well. In addition, I also shred onions. Then let white toast soak with cream mixture. Mix everything and season to taste with just salt, pepper and nutmeg and a stock cube (made into a paste). But fry the meatballs in a pan with butter and not in the oven. It is a simple and honest recipe, but tastes brilliant. Again, great series and looking forward to the last episode!
As a Northern Englishman, I would never expect to see the day I was willing to sit and listen to someone with rapt attention - In French - for nearly 10 minutes English V French jokes aside - On a similar note I also never expected to be so drawn into cooking content Your passion for what you do shows in almost everything you do I don't know if you will see this comment but if you do please consider a video along the lines of making the most of your kitchen - My little hole in the wall makes me hate the job and I don't really know where to start improving it beyond reclaiming all the counter space I can
I'd love a series on Macaroni and Cheese. Such a simple dish and yet so many possibilities and it would be awesome to see you divulge the best recipe to make a simple yet complicated dish.
These videos made me cook my first meatballs yesterday. Couldn't get rid of Alex voice in my head, while I was eating them "the juiciness... the flavor..."
comme l'épisode de la purée de pdt de Joel, il découvre que le plus important, c'est l'ingrédient principal. LOL. Thumbs up. i hope this serie never end
Awesome Alex! I have never seen someone so committed to meatballs.' I just wish you fried half of them in a pan, rather than putting all in the oven, you're missing out on alot of flavours
Alex, this is directed towards you. I use an expression in the kitchen that I think would work as a fridge magnet, it is "More butter, more better." I think this applies to most dishes, so hopefully you will see this comment. I am going to France this summer for vacation, and I am planning to try as much food as I can!
The very fact that I’ve been able to listen to a French accent, which, I promise is NOTHING personal, I detest, just gives credit to how damn good your videos are.
Another amazing episode as always! I love the whole new series format and the quality of your editing is only getting better. And that says a lot since you have always been good with that. If you happen to read this comment then as a long time viewer my only feedback for the series is that I miss the aspect where you make different versions and compare them. An example would be if you gave reasoning for trying 3 different variations on the blend. Then reviewing them and choosing the one that will suit your meatball recipe the best.
Merci Alex, j'attends ton recette pour les boulets parfait! You got lots of French Canadians who love seeing the bilingual videos. J'ai bien aimée ce série de boulet. Keep going with the mini series like this, I can't wait to see what's next. Perfect spaghetti sauce?
Alex, I love you. Everybody here does, as you can see in the comments. I cannot help but complain a bit. Trust me, I kept this comment inside for too long. I need to get it out. I think you are my favorite cooking channel and one of my favorite youtube channels period. You are one of the reasons that I'm planning to start a youtube channel (other genera tho'). I love to cook. Your videos are amazing and mesmerizing. Although... in a funny way, when I actually cook, I don't find myself using your videos that much (maybe only old ones) and this aspect points to where I want to get to with this comment. Your youtube channel is not a standard cooking show anymore. It's more of a show... that involves cooking and the love of cooking. And that's not bad. You genuinely inspire people to cook - it doesn't matter what. You inspire people to experiment, to try new things, to do research, to fail and try again. That is something that almost nobody does. In the last years your channel changed. It feels like you took a page out of a TV series show: the cliffhanger at the end of an episode. You managed to keep your audience magnetized across multiple videos from a series. But this also happens because you are a master at your craft. Without great content there cannot be a cliffhanger. This is very good for your channel, but I sincerely cannot lie with what I feel. Maybe it's irational, but I feel a bit tricked. Alex, I love you, but I feel a bit tricked. There, I said it. Maybe this is just me complimenting you and saying that I want more content from you, faster - haha. Keep up the amazing work! I'll see you in the next episode.
Those sound amazing! I would probably bake them slightly less, but then finish them briefly in a frying pan. Give them a very slight crispness to the outer edge.
Danish meatball is called "Frikadelle". Made with ground porc only. Egg, onion, breadcrumbs, little flour, milk, salt pepper. Fried in butter and oil on a pan crust it most important. The ball is squeezed on the pan to get top and bottom sides.
Would you believe I paused when you were talking to Simon so I could parse out what you two were saying? Cause I did. I'm trying to learn French. Souhaite moi bonne chance!
Italian American meatballs normally have white bread soaked in milk, and are tossed very gently by hand to retain some of the texture of the grind, instead of smushing into a paste. Might be interesting to experiment with that idea. My Italian American grandmother, born in 1906, in Brooklyn to Sicilian born parents, did it like that.
You just gave me a idea! We are having guests for dinner this weekend and this is what I am going to make them👌 I do live in Sweden and meatballs or as we say it *Köttbullar* is like every day food. Funny to see the reaction😂
Alex makes me wish I would have stayed in the food service industry instead of becoming a dentist. I love watching him passionately study different foods! I maintain a menu of bookmarked pages for my imaginary restaurant that I will probably never open, but Alex keeps me excited about it
I suggest you try the eggplant meatball southern Italy recipe. 3 big oval eggplant half the quantity of bread soaked in water 2 eggs a handful of parmesan and a good amount of parsley more than you would normally put. Eggplants are cut in four or six( big pieces) and boiled till very soft . When they are cold you can start mixing. Don't mush but fold and punch. The mixture has to be very soft and difficult to form in a ball but don't worry is going to harden a bit in the fridge for 6 hours if they seem too soft add a little bit of breadcrums then add salt. Is still going to be much softer than normal meatballs. Form balls and flatten them. Fry in oil half covered and turn them when they start getting firm structure and have a very dark color. They should be very soft mushy in the middle with a thin crispy layer outside. I hope you try this and make a video about it.
Alex did the same thing with the meatball series as the mozzarella series: one overly ambitious episode for entertainment purposes (the deep fried singular meatball circus and the milk powder in mozzarella) and a simplified perfect finale. Love it.
Alex, you have to make a series of Aeropress coffee! That would be awesome!! The toast of coffee beans, milling degree, extration time, etc... so many variables you can explore in each episode.
Hey Alex I just wondered something “what happens with all the leftover food from these episodes” so I though it would be so cool if you made a series called leftovers and you use these foods to make new ones
Hi Alex I'm a massive fan of your videos and your work and wanted to see soemthing close to home, I'm from England and one of my favourite dishes is shepherd's pie, I'd love you to bits if you could show me your take on a shepherd's pie, keep it up!!
Hello Alex! Big fan of you and your channel! I'm an Italian chef, I would suggest you to try searing your meatballs in a pan with a little amount of fat or oil before placing it in the oven(direct heat searing is the best way to preserve all meat properties) , doing so your meatballs will reduce the fat loss(and taste concentration) and juices. Other than that the maillarrd reaction obtained during the searing process will add a kik on the umami side!looking forward for next videos on your channel! You are great! 👍 👍 👍
![A Cook's Greatest Enemy [Series Finale]](http://i.ytimg.com/vi/sG-mbieKP3Q/mqdefault.jpg)
![A Cook's Greatest Enemy [Series Finale]](/img/tr.png)
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
This whole experience has been so weird for me, my moms swedish, and my dads turkish... does that make me a meatball?
we are all piece of meat, you just look more tasty... miam
Flammable Toast Mamma köttbulle, pappa köfte, barn köftebulle. :)
Nej för 17, då fattar du ju receptet från båda ställena och kan kombinera det på ett grymt sätt!! :)
I think you're *bread* which is served with both and goes equally well.
Burken Productions id rather be a mix of them, rather than being something that puts them inside of me hahahahahah
Yes, The meat is always EVERYTHING!
Dew it!
A huge high five from Brazil to you and Alex.
By the way, the meat is always the main character.
Sous vide meatballs!
Big up to you and Alex! Big fan of you guys!
Just Dew it
I'd love to see a series like this one on roasting chicken. So many countries have different ways of roasting the whole bird, but, what way is the best? The most pure? Flavorful? Juicy? Crispy?
Good idea
This is a must!
roast chicken!
The best way? Beer can up the ass. That’s just for me though. Roasting the chicken? That’s a whole other matter.
Dang, this would be awesome, always need more ways to cook chicken
I really like the fact you just kept everything in French, just gives the video so much more character!
Can someone tell me what is actually said in french at 1:11 when it's translated to "John is here?" It's spoken way too fast for me to figure out
@@ThisIsTheInternet Butcher : Hi Alex, how are you ? ("la forme ?" meaning "healthy ?")
Alex : yeah super, tell me, is John here ?
Butcher : no he's not here this morning, he's beside
Alex : ok I go around
@@Fl0B Merci, mais qu'est ce qu'il dit en francais?
@@ThisIsTheInternet Alex : Salut Simon, ça va, ça va bien ?
boucher : ça va bien Alex, la forme ?
Alex : ouais super, dis-moi, il est là John ?
boucher : non il est pas là ce matin, il est a côté.
Alex : ah, bon je fais le tour alors !
Boucher : ça marche
@@Fl0B Aha merci bien, ils parlent trop vite pour moi, je ne les comprends pas!
Alex, if you feel like doing some more experimentation on this subject, vinegar can be used to tenderize the beef and alter the flavor profile. For example, balsamic vinegar, red wine vinegar, and apple cider vinegar would all contribute different flavors to the meatballs while making them more tender. Just a suggestion for an experiment if you decide to revisit this topic sometime.
Sounds like a great way to ruin a good cut of meat.
@@davidjereb Or to tenderize a tough cut.
Pineapple contains bromelain, an enzyme that breaks proteins apart and fresh pineapple juice can be used to tenderize meat.
@@olenickel6013 except it kinda cooks in a way and messes with the texture of meat, if he gets a high quality cut, he shouldn't need to tenderize it
A good red wine is a nice touch. One shot glass per 24 oz of meat. Same wine that you'd use in a tomato sauce. Amarone is a favorite of mine.
The butcher is a boss, you need to have him on more!
Yes! definitely! he added the umppph! of this video! i like his character! all feels natural on youtube.! he should be a youtuber too!
@@hairulnizammohdhussin8263 I would definetly watch his channel if he had one. He says he doesn't speak english but I won't even need to understand him, he has such great character that I would love his videos regardless.
Wow! Hes pro, i want more video with him.
honestly having a good repour with a butcher and if possible farmer for your greens and a baker and spice store too - you will never be wanting for better meals
Whenever Alex rides around on his bike while talking to the audience I always have to wonder if random other Parisians are wondering why the heck this guy is rambling about meatballs in English at nobody in particular.
Honestly, that wouldn't even register on the average Parisian's weird meter. Alex isn't even the weirdest thing happening on that block.
Weird but not that much honestly, parisians like to CALL PEOPLE ON THE PHONE while biking way too much. Parisian people are basically walking/cycling/driving dangers
Very Douglas Adams sentence :D
I am french and enjoy alex youtube Channel a lot, he have a very french way of cooking, and i like it a lot, it does not bother me that it is in english. But he lose a part of the french viewers for sure.
@@wilfriedrency7864 he could always go dual language like der8auer but that would also double his recording and editing times not to mention the amount of extra effort involved
Im imaging a restaurant where all of this Alex's perfect recipe of meatball, mash potatoes, omelette all at one place.
And a plate’s worth of ingredients alone cost $50 before a chef even touches them
You mean all on one plate
@@bg357wg That would be heaven
Eeerm Jamie Oliver .......now bankrupt
I love the butcher folks. They feel like a little family and they're so matter of fact but with a great sense of humor.
Kelsomatic thing is, in France, being a butcher is as if not more respectable then getting a law degree.
That's a big difference compared to the USA and Canada, where it's more like being a coal miner with less pay.
@TheZwok Yes you can see by the fact he has a test kitchen right next door in Paris. That is big $$
I really appreciate the use of French language with English subtitles. So much more natural than having someone try to speak English or translating each sentence on the spot.
"I might have focused too much on Balls and not enough on Meat."
Too... Many... Jokes...
This guys dedication is something we can all learn from
The banter with John in French is so nice, I could watch that all day!
being a poor college student, this video is my lunch
Sooo you can afford internet but not food...well it’s good to see you got your priorities straight 😂
@@marco_evertus internet is included in tuition costs
Singod well honestly from one college student to another, take care of yourself nothing comes before your health.
Rounak Dutta after all, “if you haven’t got your health, you haven’t got anything.”
@@marco_evertus internet can easily be free ... Food not so much
Alex, you and John have to produce more videos together! The pair of you together are SICK!
You and this butcher have great chemistry Alex! Would love to see more videos with him if he has the time
Couldn't agree more!
Dry aged meatballs.. must be the most expensive meatballs ever
I don't know, there's probably someone making dry aged A5 wagyu meatballs. that's before you get into non-meat ingredients where there are a lot of ways to potentially amp up cost even if they often wouldn't make for a better meatball.
@@DavidChong That most likely would be Guga, TBH. 😄
@@DavidChong That was my guess right there. Just go out for the most expensive ingredients, like Fancy Fast Food.
Guga Foods ;D
The cuts I used were definitely not the most expensive ones.
John had been my butcher for 10 years! So great to see him there. Salut Simoooooon !
Just wanted to add my grandmothers meatball recepie. Just to give you and all reading a different perspective. No measurements, everyting is done free hand. She uses boiled potatoes instead of breadcrumbs. This gives them a very different texture. She did this because bread was a luxuary back in the day (old farmer family). And thus they used potatoes instead. Also she used canned anchovies to add a bit of flavour and saltiness. She used plenty off allspice. She grated raw yellow onion for added moisture and flavour. Then added heavy cream (the kind you can whip to stiff peaks) for the fat as she used 100% beef. This gives a somewhat loose consistancy. She fried them off on high heat for a nice colour, then finished them on low heat in the oven. Hopefully some of you will try these and love them as much as i do.
Only you, Alex, could show us the sensual side of foods. Hearing this series will be ending was bitter-sweet, but I look forward to the next! I'm loving the new focus on series.
I’ve been binge watching you the last week or so and I’ve cooked stuff from scratch 3 or 4 days in a row now. Thanks for the inspiration.
I've been making meatballs for a week now Alex, and it's all your doing!! Now you show me the ultimate level in meatball making and I can't handle how much I envy you!!!
I once made a thousand meatballs for a dinner for more than 100 people. I thought I knew everything there was to know about meatballs. But your series has shown me I'm still learning. I used the best meat I could find/afford and never worried that much about the non meat ingredients (I used 60 percent grassfed ground beef, 30 percent pork and 10 percent veal). Now I definitely want to try your blend! For the sauce or gravy the thing I learned was to save all the fond, browned bits and rendered fat from your meatballs. You can just scoop all that up and put it in a plastic container and freeze it or whatever and you will have the base for the best gravy of your life. One trick to amp up the beefiness of the gravy is to reduce the stock down (using a big skillet or sautee pan makes it go faster) till it's almost getting syrupy. Add that to a roux made with the dripping from your meatballs and honestly that's all you really need.
Did you try it?
Saludos
I enjoy you added English subtitles. If anyone seen foreign language tv/film, they convey their emotions more fluidly in their own language.
*Video start* : * the guest and Alex speak french *
*Me* : sah quel plaisir !
Enfin une vidéo pratiquement que en Français ! ça fait plaisir de ouf la
Alex, you're wearing different pants between the intro shot on your bike and when you got to the store with Simon. Explain yourself :v
Captain Ubershmitz interesting things happened during the cut scene😏
Keep your eyes on his face and not his butt and you won't notice continuity problems! 😁
@@CallieMasters5000 jokes on you, I was looking at his crotch.😛
Je trouve ça tellement génial d’être hyper à fond dans un thème
Nobody's gonna talk about how smooth the editing is? 🤤
I love that you did this video in French Alex!! And with subtitles wow! I’m learning French at the moment so it was super cool to hear you speak it
man, it's so inspiring to see you being so passionate about what you do!
You riding through Paris on a bicycle talking about my love of meat is everything to me in this moment. Thank you!
Yes, I always have those cuts ready and waiting in my Fridge!
Love your videos! Very inspirational, and i love that you always try to really understand the food. Keep up the good work Alex!
Brilliant series Alex. Since you started it has also inspired me to try a couple of modification to my meatballs. I should point out that I'm Swedish and like the Scandic version of meatballs a lot. I've reached the following conclusion: I really like to shred zucchini to enhance the juiciness which really works well. In addition, I also shred onions. Then let white toast soak with cream mixture. Mix everything and season to taste with just salt, pepper and nutmeg and a stock cube (made into a paste). But fry the meatballs in a pan with butter and not in the oven. It is a simple and honest recipe, but tastes brilliant. Again, great series and looking forward to the last episode!
Always a pleasure to watch and learn with you Alex, thank you.
I really like hearing the French language. I only understand a few words, but it’s very enjoyable to listen to.
I think of this whole meatball saga, this is my favourite episode, it shows the variety of taste just on pure meat alone
Dude, I just love how you cut the video to the audio and keep the clip sounds to match the music, .. i wonder how long that takes you.
There's nothing lovelier than Alex riding his cycle and explaining stuff.
Best episode of the series yet!
Gonna try this during summer time. It's currently winter here in Canada. Merci Alex d'avoir partagé la vidéo avec nous :)
Saturday evenings are always a joy because of your vids, merci!
As a Northern Englishman, I would never expect to see the day I was willing to sit and listen to someone with rapt attention - In French - for nearly 10 minutes
English V French jokes aside - On a similar note I also never expected to be so drawn into cooking content
Your passion for what you do shows in almost everything you do
I don't know if you will see this comment but if you do please consider a video along the lines of making the most of your kitchen - My little hole in the wall makes me hate the job and I don't really know where to start improving it beyond reclaiming all the counter space I can
do more episodes in french with subtitles really enjoyed it. seems more natural.
Alex, tu es fabuleux et j'ai toujours hâte de voir tes épisodes. La série de boulettes de viande est particulièrement merveilleuse. Continuez!!
This is my favorite video of Alex, because it’s almost completely spoken in French.
The videos where you talk to experts (like that croissant expert and this one) are my favorite.
The last time I was this early Alex didn’t even have his own grocery bag
Time for another amazing video! Woo! Salut!
Same lol
5:05 was the hardest thing I had to watch all week.
I'd love a series on Macaroni and Cheese. Such a simple dish and yet so many possibilities and it would be awesome to see you divulge the best recipe to make a simple yet complicated dish.
These videos made me cook my first meatballs yesterday. Couldn't get rid of Alex voice in my head, while I was eating them "the juiciness... the flavor..."
I love watching this series! Just know that I will be stealing your final recipe in the end!! Hahaha
I always enjoy watching. When can I get a video with radish stripped? We are waiting.
for an additional experiment, i think sichuan peppercorns in the meatballs would add an amazing depth of flavour, if spice is what youre going for.
comme l'épisode de la purée de pdt de Joel, il découvre que le plus important, c'est l'ingrédient principal. LOL. Thumbs up. i hope this serie never end
Moreee videooos speaking FRENCH PLEASE! LOVE IT
Awesome Alex! I have never seen someone so committed to meatballs.'
I just wish you fried half of them in a pan, rather than putting all in the oven, you're missing out on alot of flavours
Alex, this is directed towards you. I use an expression in the kitchen that I think would work as a fridge magnet, it is "More butter, more better." I think this applies to most dishes, so hopefully you will see this comment. I am going to France this summer for vacation, and I am planning to try as much food as I can!
The very fact that I’ve been able to listen to a French accent, which, I promise is NOTHING personal, I detest, just gives credit to how damn good your videos are.
j’adore la relation avec John, il a l’air incroyable
bravo pour les vidéos, elles gèrent 👍🏼
Another amazing episode as always!
I love the whole new series format and the quality of your editing is only getting better. And that says a lot since you have always been good with that. If you happen to read this comment then as a long time viewer my only feedback for the series is that I miss the aspect where you make different versions and compare them. An example would be if you gave reasoning for trying 3 different variations on the blend. Then reviewing them and choosing the one that will suit your meatball recipe the best.
I love when you speak French in a video, you sound and look much more in your element.
Merci Alex, j'attends ton recette pour les boulets parfait! You got lots of French Canadians who love seeing the bilingual videos. J'ai bien aimée ce série de boulet. Keep going with the mini series like this, I can't wait to see what's next. Perfect spaghetti sauce?
Alex, I love you. Everybody here does, as you can see in the comments.
I cannot help but complain a bit. Trust me, I kept this comment inside for too long. I need to get it out.
I think you are my favorite cooking channel and one of my favorite youtube channels period. You are one of the reasons that I'm planning to start a youtube channel (other genera tho').
I love to cook. Your videos are amazing and mesmerizing.
Although... in a funny way, when I actually cook, I don't find myself using your videos that much (maybe only old ones) and this aspect points to where I want to get to with this comment.
Your youtube channel is not a standard cooking show anymore. It's more of a show... that involves cooking and the love of cooking.
And that's not bad. You genuinely inspire people to cook - it doesn't matter what. You inspire people to experiment, to try new things, to do research, to fail and try again. That is something that almost nobody does.
In the last years your channel changed. It feels like you took a page out of a TV series show: the cliffhanger at the end of an episode. You managed to keep your audience magnetized across multiple videos from a series. But this also happens because you are a master at your craft. Without great content there cannot be a cliffhanger. This is very good for your channel, but I sincerely cannot lie with what I feel. Maybe it's irational, but I feel a bit tricked. Alex, I love you, but I feel a bit tricked.
There, I said it.
Maybe this is just me complimenting you and saying that I want more content from you, faster - haha.
Keep up the amazing work!
I'll see you in the next episode.
every comment got a heart except mine :(
Those sound amazing! I would probably bake them slightly less, but then finish them briefly in a frying pan. Give them a very slight crispness to the outer edge.
Danish meatball is called "Frikadelle". Made with ground porc only. Egg, onion, breadcrumbs, little flour, milk, salt pepper. Fried in butter and oil on a pan crust it most important. The ball is squeezed on the pan to get top and bottom sides.
I honestly wish I had a butcher shop like that close to where I lived. You are lucky to have a friend like that Alex. Wow.
Would you believe I paused when you were talking to Simon so I could parse out what you two were saying? Cause I did.
I'm trying to learn French.
Souhaite moi bonne chance!
Love John so much.
I'd say that is whey they are called meatballs and not ballsmeat.. The meat is more important
I've been rewatching the Taxi movies so I'm completely in tune with French again hahaha.
I feel like you are going to open a restaurant with all those things learned from your adventures 😂😂😂
Italian American meatballs normally have white bread soaked in milk, and are tossed very gently by hand to retain some of the texture of the grind, instead of smushing into a paste. Might be interesting to experiment with that idea. My Italian American grandmother, born in 1906, in Brooklyn to Sicilian born parents, did it like that.
It was impressive to see how John picked out the cuts of meat ... like a chemist. Amazing.
Just rewatching this video I already watched yesterday, because I've already watched all of Alex's videos.
Gosh Alex ! Watching this before lunch is pure torture ! You f*cking rock, thank you !
Alex, get that Butcher to make an entire series with you! And let him speak all the French he wants - he´s too good to not have more from!
You just gave me a idea! We are having guests for dinner this weekend and this is what I am going to make them👌 I do live in Sweden and meatballs or as we say it *Köttbullar* is like every day food. Funny to see the reaction😂
This is pro in work. Super cool
Merci, Jean et Alex. J'aime le goȗt!
Alex makes me wish I would have stayed in the food service industry instead of becoming a dentist. I love watching him passionately study different foods! I maintain a menu of bookmarked pages for my imaginary restaurant that I will probably never open, but Alex keeps me excited about it
next week we get a 2 hour special on meatball science!! I'm stoked!!!
Aahhh on entre enfin dans le vif du sujet !
I'd love to see a series so detaild, but about hamburgers! from the best meat blend, to the perfect bun!
I definitely watched this whole series in one go. I also say “salude” just because of you. Im an American...🤦🏻♂️ no regrets.
I suggest you try the eggplant meatball southern Italy recipe. 3 big oval eggplant half the quantity of bread soaked in water 2 eggs a handful of parmesan and a good amount of parsley more than you would normally put. Eggplants are cut in four or six( big pieces) and boiled till very soft . When they are cold you can start mixing. Don't mush but fold and punch. The mixture has to be very soft and difficult to form in a ball but don't worry is going to harden a bit in the fridge for 6 hours if they seem too soft add a little bit of breadcrums then add salt. Is still going to be much softer than normal meatballs. Form balls and flatten them. Fry in oil half covered and turn them when they start getting firm structure and have a very dark color. They should be very soft mushy in the middle with a thin crispy layer outside. I hope you try this and make a video about it.
Alex did the same thing with the meatball series as the mozzarella series: one overly ambitious episode for entertainment purposes (the deep fried singular meatball circus and the milk powder in mozzarella) and a simplified perfect finale. Love it.
10:09 Beef in your hair.
Koen van der Post i came to the comments just for this.
@@yetinother XD same
His secret of beauty
Hair needs sustenance too
Good catch.
Alex, you have to make a series of Aeropress coffee! That would be awesome!! The toast of coffee beans, milling degree, extration time, etc... so many variables you can explore in each episode.
I love hearing you speak French! I need to keep speaking or I'll lose it!
Dry-aged Ribeye cap for meatballs? You monster!
Hey Alex I just wondered something “what happens with all the leftover food from these episodes” so I though it would be so cool if you made a series called leftovers and you use these foods to make new ones
wow, the butcher you go to is really cool! I wish i have a guy like that near my city
It's the meat! I enjoy watching your shenanigans!
Man, you got me pretty worked up about balls of meat.
So, when I dry age my first strip loin (a la Guga), I'll save a bit just for this recipe
Hi Alex I'm a massive fan of your videos and your work and wanted to see soemthing close to home, I'm from England and one of my favourite dishes is shepherd's pie, I'd love you to bits if you could show me your take on a shepherd's pie, keep it up!!
i acctually really liked that half of this video was french with sub.
Hello Alex! Big fan of you and your channel! I'm an Italian chef, I would suggest you to try searing your meatballs in a pan with a little amount of fat or oil before placing it in the oven(direct heat searing is the best way to preserve all meat properties) , doing so your meatballs will reduce the fat loss(and taste concentration) and juices. Other than that the maillarrd reaction obtained during the searing process will add a kik on the umami side!looking forward for next videos on your channel! You are great! 👍 👍 👍
Your dedication to your work is amazing! You're so smart, intense, funny and cute to boot! Пока!