The reason the brothers Roux would be able to serve the sauce 'watery' is because they're using veal stock. Veal stock has a great deal of gelatine, which causes a sauce to get much thicker at a given level of reduction. You can simply add powdered gelatine, maybe a teaspoon for that amount of sauce and get the exact same consistency. Also,they will have been using young cheap wine to cook with, which is commonly not left on the skins very long after pressing, and is more fruit driven and juicy in character. It's the grape skins which impart the tannins and the drying taste you refer to, and they have to mellow with long bottle aging, which equals way too expensive to throw into a sauce. One of the biggest lies in cooking is to only cook with a wine you would drink, because all of the subtlety and magic of a fine wine is utterly destroyed by boiling it in a sauce. Most dishes called Bordelaise should be made, not with Bordeaux, but with Beajolais in my experience. Source: I am so old I was cooking professionally while the roux brothers were still working. Mind you, this dish was old fashioned even then, and their take on it is substantially modernized from a classic from Escoffier. It's also much better than the Escoffier recipe, which was extremely heavy, thickened with flour, and finished with demiglace and more butter, and traditionally served with filet mignon, as a way to add some interest to a relatively flavoiiourless cut. It's all just way too much for modern tastes, which was why the roux brothers made it lighter, from a more flavourful cut, cut back on the fat (no really!) and switched to a reduction rather than a flour bound sauce..
This series is a great idea. I have to say, though, that the biggest change from meals of the past is the quality of the ingredients. A few decades ago, pork had fat, supermarket beef was aged at least a couple of weeks, chicken grew at a normal rate, tomatoes, peaches, and apples were grown for flavor not for ease of transport, Brussels sprouts had flavor (they are the most famous example of deliberately breeding out the flavor)-the list goes on and on.
That's exactly what I thought. Probably also the root cause of our modern health problems. (Mass production) Even hydroponically grown veggies are proven to be less tasty and healthy as soil contains millions of microorganisms that make vitamins available to plants and inturn help us!
@@Wawawiwa7Hydroponic/Organic/Dirt grown. They're all indistinguishable in both content and flavor. Hydroponic growing specifically adds vitamins and nutrients to the water which is the delivery medium in soil anyway. The plants can't tell they're not living in the ground.
The number of classic French techniques crammed into this one video is commendable - bravo! It doesn't surprise me in the least that you guys smashed that steak like ravenous beasts... I wish I had been there with a fork of my own. This classic recipe series idea is a winner. My suggestion: souffle! Rarely done these days, tricky, classic, and yummy. Good job, guys!
Hey, Sonny! I love all your videos. If you're looking for ideas, I would love to see a series over the next couple of months about the best ways to repurpose leftovers. We all have tons of leftovers from holiday meals in the coming months -- help us get get creative with them!
My 9 year old daughter wants me to write: "I love Marcus. He's so funny, I love him! You can tell when a recipe is good when Marcus just eats it and doesn't have any funny jokes."
Awesome!!! Great lessons, great teacher, great videography (except for some minor shakes.) Mashed potato gospel: cook potatoes in their skin, use a ricer, carefully incorporate butter first, then add warm milk. Thank you!
Pro-tip - Harbor Freight sells black nitrile gloves up to 7mil thick vs the typical 1-2mil thickness that restaurant nitriles are They don't help as much as you think for 500F metal pans coming out of a conveyor pizza oven, but for 200F potatoes they should work rather well
Man the classics are incredible. This is one of those recipes where at the end when you sit down to eat, it makes you think, "I ate a whole can of Pringles yesterday without even paying attention, I don't deserve this."
I had something very similar to this in Montreal once... a perfectly cooked rib eye on top of a glorious bed of pomme puree that was like fifty percent butter. We started the night with apple tart tatine with seared foie gras-- a dish that lives in my head rent free. Kitchen Gallerie is no longer there, but esti de callise de tabernak, what a meal.
You can put the potatoes straight in the ricer without peeling. The peels will get stuck in the ricer and wont push through. You'll just have to pull them out one at a time. Much like putting unpeeled garlic in a garlic press. Saves a lot of time and hassle.
For those anxious potato peelers out there like Sonny (...and myself), one can always wear 100% cotton knit gloves UNDERNEATH the nitrile pair to avoid burning - stolen from the BBQ Gods. May have to go one size larger with the nitrile. And thanks for your fine cookbook @thatdudecancook ! My family loved your Shoyu chicken recipe I made tonight
Love your comment on the choice of wine to broth ratio. I have not cooked with my favorite table pinots but after your assessment on the tannins from the Bordeaux I'm gonna have to try this recipe with a Meiomi or Caliveda pinot Can't wait. ❤
Here are a couple of classics that need attention: 1 - Osso Buco (with Risotto Milanese - using real veal shanks; speaking of bone marrow); see Marcella Hazan 2 - Paella as documented in Fine Cooking (July 1999, No. 33). The chef is Norberto Jorge. I have made both of these dishes dozens of times and they stand head-and-shoulders above anything else. Many of my friends I have made these for have literally begging me to make this for them again.
Sonny, great one, this takes me back to my first trip to France, decades ago! And once I found Entrecote on the menus, I knew I was set ordering food for the rest of the one-month trip, with my then girlfriend, who as a bit more adventurous with her orders, and enviously eyed my steak more than once, while she struggled with some kind of dish of sheep entrails or squid tentacles swimming in black ink!! LOL My steaks were not quite as big as the monster you cooked though; maybe one tenth the size, but always tasted great, and topped off with a Creme Brule for dessert or tart au frais and I was a pretty happy dude with my French food experience, a la premiere!! LOL ;D
Since it's starting to get a little bit closer to fall season, maybe you can do some fall dishes like possibly making some kind of dish with pumpkin or another kind of gourd in it? Also, the plating and dish looked amazing!
Sonny, if you are going to use a potato ricer, one of their main benefits is that you do not need to peel your cooked potato, trust me, give it a go 🤩 Never given the bone marrow a go, but I have seen chefs soaking the split bones in a brine overnight to remove as much blood as possible. Loved the leek leaf idea for bouquet garni. I know! Would the type of red wine make a difference? Absolutely loved this dish, great presentation, thank you.
I don't care what you are cooking, I just love your videos. Sometimes I know I can't cook this shit because, well I'm lazy. But I'm sitting here loving your attitude and the way you present your recipes. Punch your fridge extra hard for us lazy people that will one day, make this recipe.
I usually microwave the pots. I just cut them in 1/2 and then into the ricer skin side up. If you use russets, you get some nice round skins (great for pot skins). Maybe puree the shallot/wine/butter sauce. You would gain the thickness in the sauce w/o concentrating the wine. Recently found your channel. +1
You are AMAZING! I've made several of the recipes I've watched you prepare (successfully, I might add) to my family's delight. And this recipe, I am VERY excited to try. I used to think cooking "fancy," like this was intimidating, so I do appreciate how easy and stressless you make them. This dish could possibly be our new traditional Christmas dinner, with my birthday being the trial run. Wish me luck, lol. Sonny, thank you kindly for all the deliciously great recipes you make so easy to put together, mixed, with humor and light heartedness. You are simply the best. P. S. If my family enjoys this dinner, could you round house kick the refrigerator in my honor, lol?
To the mashed potato (I want it chunky though), add some dill and nutmeg. The dot over the "i" as we say in Sweden. Otherwise, great recepie! As all your recipies, and the presentation!
A very classic finishing to this sauce includes adding a lot of fines herbes at the end, a mix of parsley, chervil, chives and tarragon. Some add Dijon mustard and some vinegar too (and you can use a sherry vinegar and completely cut down on the wine added). It's my go to fancy sauce for a big roast rib of beef - it's still not forgotten ...
As an Englishman i think you should give old school bubble and squeak a try; a thousand permutations, proper poor people food, but perfect for breakfast on a Monday morning.
Damn good suggestion 👌 I like pan fried Brussels or cabbage. If its not burnt? It's not bubble and squeak. Roast potatoes or mash, both good. Add butter, throw it all in, flatten with a spatula and just leave it 😋 flip and repeat 👍
English food, gotta love it, if only for the cool names like bubble and squeak (which refers to the noise it makes when cooking it), also bangers and mash (steam exploded sausages). Can't go wrong but have not tried toad in the hole or the all-time favorite of chefs to have fun with whilst they make it, Spotted Dick. Jamie O. does a hilarious episode on that one!! ;D
As Jacques Pepin says - follow the recipe once .. then make it your own. It is your taste, so make it the way you like it. Less wine, more wine whatever you like. However, if I put beef marrow on top of the beef my family would run for the hills. But this looks very interesting.
What I learned is once you rice your potatoes be sure to stir the potatoes for short bit before adding butter and milk, and they will become creamy. Then you add the butter, and then the milk.
I believe Robuchon's recipe is 1:1 butter:potato. 1:4 butter:potato is honestly pretty reasonable for decent mashed potatoes. Much less than that and it's like, why do you hate yourself?
@@ronschlorff7089 and there's some science to that. I think the real meaningful advice is to moderate all your macros unless your going for something specific. The keto folks have some pretty out there ideas (the seed oil fiasco being pretty high among them), but in general, saturated fat was pretty demonstrably vilified way beyond the facts in a pretty targeted way, and starch is probably not the best thing to consume in excess, esp if you're not gonna burn it off in a day or so. But that's this whole field, right? There are basically no absolutes beyond a person's specific situation. My personal maxim is anyone with any general nutrition advice more specific than Michael Pollan's (eat real food, mostly plants, not too much) is either selling you something or has been sold something. Beyond that, it's thermodynamics and allergies, until you get into tube feeds/TPN/other actual medical nutrition.
@@cdub42 right, the ancient Greeks had it right too, "everything in moderation, including moderation" which means you can go "hog wild" (like I like pork ribs) occasionally, but not all the time!! LOL
Hi Sonny, I love your videos, and tried a bunch of them as well, many of your videos get saved to my youtube cooking playlist for easy reference, because man those dishes should be cooked way more than once! From Germany by the way, although I am Dutch. I have see you use these drum tips scraping thingy a couple of times now, and since I don't have any, I have a question, since I couldn't test it yet: doesn't the potatoe cool off really fast or too much by going that extra step, so flatly layered, pushed through a metal wire that disperses the heat quickly? If yes, how do you get the potatoe mash to a nice temperature again when you start eating?
Hey sonny for rosemary salt are you washing the sage and Rosemary before hand? Most them come unwashed but it seems like that would mess up the salt if you did.
Sonny, back in the late 70's / very early 80's there was a fancy steak and lobster place that served CLAM DIP and hot buttery melba toast in the same way a Mexican restaurant serves chips and salsa. Anyway, the clam dip was clam forward and not oniony like many of the recipes you might otherwise find. If you have a rabbit up your sleeve, hook a brother up!! By the way, i do intend to make this recipe you posted and I hope I'm alive if and when you post your version of a Micheline clam dip :)
You will get a much lower tartness in your wine sauce if you use a less tannic wine: the astringency is literally caused by the tannins, so for sauces you actually need to use a wine that is very low in tannins, ideally one so low that it won't take to ageing too well.
You know something - I am really trying to find a recipe for a GOOD figgy pudding. Not that traditional - something someone would actually eat. I wanted to make it for (totally someone I'm not trying to impress). Cheers brother !
There was a joint in Kensington Market in Toronto called Café LaGaffe in early 90s. They served Chicken Dijonaise at lunch every day. Breast covered in cream and dijon egg noodles with nice bitter green salad. And rough crusty bread. Can you do a bistro chicken dijonaise?
What would probably have worked to get the potatoes peeled and cooled down much faster is put them into an ice bath. Rapid cooling of the exterior and causing the skin to separate from the internal flesh due to the temperature shock and the rapid contraction that causes.
Recipes like this keep me subscribed. Only fools scoff at past brilliance. i am trying to infuse ALL of my cooking with brilliance and those who I share it with are appreciative of my conttinuing efforts. Proof of it is having to reduce portion size due to weight gain. Never trust a skinny chef!!
The reason the brothers Roux would be able to serve the sauce 'watery' is because they're using veal stock. Veal stock has a great deal of gelatine, which causes a sauce to get much thicker at a given level of reduction. You can simply add powdered gelatine, maybe a teaspoon for that amount of sauce and get the exact same consistency.
Also,they will have been using young cheap wine to cook with, which is commonly not left on the skins very long after pressing, and is more fruit driven and juicy in character. It's the grape skins which impart the tannins and the drying taste you refer to, and they have to mellow with long bottle aging, which equals way too expensive to throw into a sauce. One of the biggest lies in cooking is to only cook with a wine you would drink, because all of the subtlety and magic of a fine wine is utterly destroyed by boiling it in a sauce.
Most dishes called Bordelaise should be made, not with Bordeaux, but with Beajolais in my experience.
Source: I am so old I was cooking professionally while the roux brothers were still working. Mind you, this dish was old fashioned even then, and their take on it is substantially modernized from a classic from Escoffier. It's also much better than the Escoffier recipe, which was extremely heavy, thickened with flour, and finished with demiglace and more butter, and traditionally served with filet mignon, as a way to add some interest to a relatively flavoiiourless cut. It's all just way too much for modern tastes, which was why the roux brothers made it lighter, from a more flavourful cut, cut back on the fat (no really!) and switched to a reduction rather than a flour bound sauce..
Thank you Charles. That was very educational.
One of the most insightful comments I’ve ever seen on TH-cam. Thank you for sharing
Please start a TH-cam channel 😂
Love this idea with old recipes
Check out Glenn and Friends.
@@MxMstrStve long time sub to them
This series is a great idea. I have to say, though, that the biggest change from meals of the past is the quality of the ingredients. A few decades ago, pork had fat, supermarket beef was aged at least a couple of weeks, chicken grew at a normal rate, tomatoes, peaches, and apples were grown for flavor not for ease of transport, Brussels sprouts had flavor (they are the most famous example of deliberately breeding out the flavor)-the list goes on and on.
Pork is meant to be fat! Lean pork is tasteless and dry.
That's exactly what I thought. Probably also the root cause of our modern health problems. (Mass production) Even hydroponically grown veggies are proven to be less tasty and healthy as soil contains millions of microorganisms that make vitamins available to plants and inturn help us!
Okay some of that is true, but a few decades ago the overwhelming majority of apples were just awful. Let’s not get TOO caught up in nostalgia here
@@Wawawiwa7Hydroponic/Organic/Dirt grown. They're all indistinguishable in both content and flavor. Hydroponic growing specifically adds vitamins and nutrients to the water which is the delivery medium in soil anyway. The plants can't tell they're not living in the ground.
That silver plate reflection into the plating up with the music was such an awesome edit! Thank you for all the great videos over the years!
The number of classic French techniques crammed into this one video is commendable - bravo! It doesn't surprise me in the least that you guys smashed that steak like ravenous beasts... I wish I had been there with a fork of my own. This classic recipe series idea is a winner. My suggestion: souffle! Rarely done these days, tricky, classic, and yummy. Good job, guys!
This series of old recipes is a great idea.
Hey, Sonny! I love all your videos. If you're looking for ideas, I would love to see a series over the next couple of months about the best ways to repurpose leftovers. We all have tons of leftovers from holiday meals in the coming months -- help us get get creative with them!
Marcus forgot his Tripod this week :P
Also I laughed out loud at the "buy everything I ever made" comment.
8:14 he also forgot how to use sound effects well...
My 9 year old daughter wants me to write: "I love Marcus. He's so funny, I love him! You can tell when a recipe is good when Marcus just eats it and doesn't have any funny jokes."
Tell your daughter to write herself.
@@MurdoT860She's very serious about rules and won't make a TH-cam account until she is 13 or older. 😉
This comment and your response to the other comment are goated!!
@@MurdoT860What is wrong with you?
@@MurdoT860you weird af for that
Awesome!!! Great lessons, great teacher, great videography (except for some minor shakes.) Mashed potato gospel: cook potatoes in their skin, use a ricer, carefully incorporate butter first, then add warm milk. Thank you!
Pro tip for the bouquet garnis, use a steel tea infuser
You quickly have become one of my top TH-camrs 😊
certainly, for cooking shows, I agree!
Pro-tip - Harbor Freight sells black nitrile gloves up to 7mil thick vs the typical 1-2mil thickness that restaurant nitriles are
They don't help as much as you think for 500F metal pans coming out of a conveyor pizza oven, but for 200F potatoes they should work rather well
Man the classics are incredible. This is one of those recipes where at the end when you sit down to eat, it makes you think, "I ate a whole can of Pringles yesterday without even paying attention, I don't deserve this."
Love this series on old recipes. This one looks like a winner!
👍🏼👍🏼
What happened to 50 plates? I loved that series and wanted to see more of it.
I've been asking the same for a while now
@@JasonFrankenstein he made a comment at some point that it wasn't getting enough views, but said it might make a return as shorts
that was fun! you are great at communicating the enthusiasm of the subject to us all, thanks!
I had something very similar to this in Montreal once... a perfectly cooked rib eye on top of a glorious bed of pomme puree that was like fifty percent butter. We started the night with apple tart tatine with seared foie gras-- a dish that lives in my head rent free. Kitchen Gallerie is no longer there, but esti de callise de tabernak, what a meal.
That dry astringency is the tannins in the red wine. Also can contribute to hangovers along with the sulfur content
Amazing series! Can't wait for the next episode!
You can put the potatoes straight in the ricer without peeling. The peels will get stuck in the ricer and wont push through. You'll just have to pull them out one at a time. Much like putting unpeeled garlic in a garlic press. Saves a lot of time and hassle.
Great video. When peeling the hot potatoes it’s helpful to hold them in a fresh teatowel or even some folded paper towel 🥂
Sonny YOU ARE THE MAN! Just keep doin what you're doin. Love you man
For those anxious potato peelers out there like Sonny (...and myself), one can always wear 100% cotton knit gloves UNDERNEATH the nitrile pair to avoid burning - stolen from the BBQ Gods. May have to go one size larger with the nitrile. And thanks for your fine cookbook @thatdudecancook ! My family loved your Shoyu chicken recipe I made tonight
"We have enough butter"? Sacre bleu! No wonder why the fridge was taunting you!
Right, and I finally figured out that the fridge must be part of his "therapy regime"!! ;D
Love your comment on the choice of wine to broth ratio. I have not cooked with my favorite table pinots but after your assessment on the tannins from the Bordeaux I'm gonna have to try this recipe with a Meiomi or Caliveda pinot Can't wait. ❤
Here are a couple of classics that need attention:
1 - Osso Buco (with Risotto Milanese - using real veal shanks; speaking of bone marrow); see Marcella Hazan
2 - Paella as documented in Fine Cooking (July 1999, No. 33). The chef is Norberto Jorge.
I have made both of these dishes dozens of times and they stand head-and-shoulders above anything else. Many of my friends I have made these for have literally begging me to make this for them again.
Nice recipe. Glad you made the commitment about the wine I thought it was just me
ur my favorite channel, thank you for the best suggestions. I always run to the kitchen after watching your videos
Sonny, great one, this takes me back to my first trip to France, decades ago! And once I found Entrecote on the menus, I knew I was set ordering food for the rest of the one-month trip, with my then girlfriend, who as a bit more adventurous with her orders, and enviously eyed my steak more than once, while she struggled with some kind of dish of sheep entrails or squid tentacles swimming in black ink!! LOL
My steaks were not quite as big as the monster you cooked though; maybe one tenth the size, but always tasted great, and topped off with a Creme Brule for dessert or tart au frais and I was a pretty happy dude with my French food experience, a la premiere!! LOL ;D
I love the little bits of silliness on this channel like at 11:55.
right, come for the cooking instruction, and stay for the silliness!! :D
Can't go wrong with a Ribeye. That looks delicious! But you gotta make a Lobstah Thermidor, too!!!
I swear you're my favorite cooking show of all time & I swear even more. One day, I'll cook your food and eat it one day😅
Since it's starting to get a little bit closer to fall season, maybe you can do some fall dishes like possibly making some kind of dish with pumpkin or another kind of gourd in it? Also, the plating and dish looked amazing!
Sonny, if you are going to use a potato ricer, one of their main benefits is that you do not need to peel your cooked potato, trust me, give it a go 🤩
Never given the bone marrow a go, but I have seen chefs soaking the split bones in a brine overnight to remove as much blood as possible.
Loved the leek leaf idea for bouquet garni.
I know! Would the type of red wine make a difference?
Absolutely loved this dish, great presentation, thank you.
I don't care what you are cooking, I just love your videos. Sometimes I know I can't cook this shit because, well I'm lazy. But I'm sitting here loving your attitude and the way you present your recipes. Punch your fridge extra hard for us lazy people that will one day, make this recipe.
Yeah please continue with this French recipe series, it's so much better than making chicken again!
right, maybe just do some coq au vin next!! LOL ;D
@@ronschlorff7089you scallywag! I think he already made that though
@@ivankatalinic2881 Great Word, and it does fit me to a tee, or is it tea!! LOL ;D
Dude, I love your videos. Keep on going!
9:11 your fridge quaking in fear hearing this
Love these kinds of recipes! Please do more
Looks lovely. A steak dinner like this begs for a good bit of Dijon mustard on the plate. Red wine and onion sauces + Dijon mustard = The bomb.
I usually microwave the pots. I just cut them in 1/2 and then into the ricer skin side up. If you use russets, you get some nice round skins (great for pot skins).
Maybe puree the shallot/wine/butter sauce. You would gain the thickness in the sauce w/o concentrating the wine.
Recently found your channel. +1
Just recently found your channel. Love your energy, love your cooking!
You've been missing out, homie. One of the best food channels on TH-cam!
You are AMAZING! I've made several of the recipes I've watched you prepare (successfully, I might add) to my family's delight. And this recipe, I am VERY excited to try. I used to think cooking "fancy," like this was intimidating, so I do appreciate how easy and stressless you make them. This dish could possibly be our new traditional Christmas dinner, with my birthday being the trial run. Wish me luck, lol.
Sonny, thank you kindly for all the deliciously great recipes you make so easy to put together, mixed, with humor and light heartedness. You are simply the best.
P. S. If my family enjoys this dinner, could you round house kick the refrigerator in my honor, lol?
To the mashed potato (I want it chunky though), add some dill and nutmeg. The dot over the "i" as we say in Sweden.
Otherwise, great recepie!
As all your recipies, and the presentation!
A very classic finishing to this sauce includes adding a lot of fines herbes at the end, a mix of parsley, chervil, chives and tarragon. Some add Dijon mustard and some vinegar too (and you can use a sherry vinegar and completely cut down on the wine added). It's my go to fancy sauce for a big roast rib of beef - it's still not forgotten ...
As an Englishman i think you should give old school bubble and squeak a try; a thousand permutations, proper poor people food, but perfect for breakfast on a Monday morning.
Right and he and Marcus could have some fun with "spotted dick" too!! ;D
Damn good suggestion 👌
I like pan fried Brussels or cabbage. If its not burnt? It's not bubble and squeak.
Roast potatoes or mash, both good. Add butter, throw it all in, flatten with a spatula and just leave it 😋 flip and repeat 👍
English food, gotta love it, if only for the cool names like bubble and squeak (which refers to the noise it makes when cooking it), also bangers and mash (steam exploded sausages). Can't go wrong but have not tried toad in the hole or the all-time favorite of chefs to have fun with whilst they make it, Spotted Dick. Jamie O. does a hilarious episode on that one!! ;D
Steak Diane, please! Love your cooking
😂😂I saw your funny face in the platter before you plated and then again at the end - what a dork 😂😂😂
That looks incredible. Quite a shopping list there for the casual cook but looks well worth it
I FUCKING LOVE these videos please post them more often. The chicken one was so cool im building the courage to try it
Weird how people make recepies from the past, but never anything from the future.
😂
Cowards.
Sad. It’s just like how in Africa, for every minute it takes to boil a pot of water, 60 seconds go by in the rest of the world.
Shut up
Heston used to do that futuristic molecular gastronomy stuff😅
You look great Sonny thanks for the awesome video and the good vibes
As Jacques Pepin says - follow the recipe once .. then make it your own. It is your taste, so make it the way you like it. Less wine, more wine whatever you like. However, if I put beef marrow on top of the beef my family would run for the hills. But this looks very interesting.
I love using a potato ricer. Best mashed potatoes ever.
I once used a ricer and rice came out, so I said, "oh well it's a great starch too"!! ;D
What I learned is once you rice your potatoes be sure to stir the potatoes for short bit before adding butter and milk, and they will become creamy. Then you add the butter, and then the milk.
I love finding chunks of cooked potatoes in my mash.
I believe Robuchon's recipe is 1:1 butter:potato. 1:4 butter:potato is honestly pretty reasonable for decent mashed potatoes. Much less than that and it's like, why do you hate yourself?
Right, actually, the Keto folks would say it's the potato that will kill you, and not the butter!! ;D
@@ronschlorff7089 and there's some science to that. I think the real meaningful advice is to moderate all your macros unless your going for something specific. The keto folks have some pretty out there ideas (the seed oil fiasco being pretty high among them), but in general, saturated fat was pretty demonstrably vilified way beyond the facts in a pretty targeted way, and starch is probably not the best thing to consume in excess, esp if you're not gonna burn it off in a day or so.
But that's this whole field, right? There are basically no absolutes beyond a person's specific situation. My personal maxim is anyone with any general nutrition advice more specific than Michael Pollan's (eat real food, mostly plants, not too much) is either selling you something or has been sold something. Beyond that, it's thermodynamics and allergies, until you get into tube feeds/TPN/other actual medical nutrition.
@@cdub42 right, the ancient Greeks had it right too, "everything in moderation, including moderation" which means you can go "hog wild" (like I like pork ribs) occasionally, but not all the time!! LOL
Speaking of the holidays, my family always has beaf tenderloin for Christmas. Would you be up for showing us a château Brion recipe?
A trick I've learned making bbq is cheap cotton gloves under nitrile gloves. Helps with high heat and keeps dexterity. Recipe looks great
That looks freaking delicious! I agree with less wine, more beef broth.
I Love ThatDudeCanCook Videos 💚💛
Your facial expressions in the silver plate is what I expect in horror movies 😂
Oh my goodness! I’m saving this!! Thank you!
Love the content. Could we see a Kaputsa? That is the polish name but is a very old school eastern European fermented cabbage dish. 🎉
Oh Sweet Sonny Boy, I want you to make good ole Lobster Thermidor. Love, Granny Ellen
Hi Sonny, I love your videos, and tried a bunch of them as well, many of your videos get saved to my youtube cooking playlist for easy reference, because man those dishes should be cooked way more than once! From Germany by the way, although I am Dutch. I have see you use these drum tips scraping thingy a couple of times now, and since I don't have any, I have a question, since I couldn't test it yet: doesn't the potatoe cool off really fast or too much by going that extra step, so flatly layered, pushed through a metal wire that disperses the heat quickly? If yes, how do you get the potatoe mash to a nice temperature again when you start eating?
Made the mashed potatoes today, it was amazing thanks!!
This is an awesome idea for a series! 👍
Roux brothers are so good, more please!
Greatest series ever!!!
I have a thumbs up for you, this is my contribution. Thanks for what you do.
My first full length watch, cool vid. Try chicken fricassee! Cowboy Kent Rollins says it was Abraham Lincoln's favorite.
Marcus doesn't mind the red wine. He is going to town on it. 😂😂😂
This looks incredible, a real 10\10 kind of incredible.
The outdoor cut scenes always get me! 😂
Sweetbreads Normande. A French chef I worked for used to make it on occasion. Incredible.
Beautiful presentation… not sloppy at all. I don’t like too much wine taste, agree
Marcus is one lucky dude... I want his job! lol
Hey sonny for rosemary salt are you washing the sage and Rosemary before hand? Most them come unwashed but it seems like that would mess up the salt if you did.
Never seen the leek method. Great tip! Delicious!
Bro, the mirror images were hilarious! 😂
Go to the plating…
Sonny, back in the late 70's / very early 80's there was a fancy steak and lobster place that served CLAM DIP and hot buttery melba toast in the same way a Mexican restaurant serves chips and salsa. Anyway, the clam dip was clam forward and not oniony like many of the recipes you might otherwise find. If you have a rabbit up your sleeve, hook a brother up!! By the way, i do intend to make this recipe you posted and I hope I'm alive if and when you post your version of a Micheline clam dip :)
Outstanding my man.
I discovered the most wonderful thing. Put your cooked potato (with its peel) into the ricer. It will push out the potato & leave the peel behind.
You will get a much lower tartness in your wine sauce if you use a less tannic wine: the astringency is literally caused by the tannins, so for sauces you actually need to use a wine that is very low in tannins, ideally one so low that it won't take to ageing too well.
Dude, this looks amazing
Dude: "My dad was a pyromaniac." "Therapy is nothing to be ashamed about." Here's my point: You are an excellent chef, and a superb teacher, mate.
11:57 you ok bro
yes !! keep it up please !!
not sure if it is a classic well known, but it was at my house. I would love to see you cook Chicken Divan!!!
Great idea. Looks delicious.
If you dissolve salt in a pot of water to cook potatoes and pour away afterwards, it is of most importance to use french grey sea salt!
You know something - I am really trying to find a recipe for a GOOD figgy pudding. Not that traditional - something someone would actually eat. I wanted to make it for (totally someone I'm not trying to impress). Cheers brother !
There was a joint in Kensington Market in Toronto called Café LaGaffe in early 90s. They served Chicken Dijonaise at lunch every day. Breast covered in cream and dijon egg noodles with nice bitter green salad. And rough crusty bread. Can you do a bistro chicken dijonaise?
You can also push the potatoes through the screen door on your trailer.. it'll be just like Michelin star chefs, trust me.
I use the Joy of Cooking Yorkshire Pudding Cocaigne, which is lovely and comes out perfect every time. Any quicker versions that are just as good?
Love the show❤
What would probably have worked to get the potatoes peeled and cooled down much faster is put them into an ice bath. Rapid cooling of the exterior and causing the skin to separate from the internal flesh due to the temperature shock and the rapid contraction that causes.
Oh my GOD !!! Food of the GODS !!!
Recipes like this keep me subscribed. Only fools scoff at past brilliance. i am trying to infuse ALL of my cooking with brilliance and those who I share it with are appreciative of my conttinuing efforts. Proof of it is having to reduce portion size due to weight gain. Never trust a skinny chef!!
Now add 30% of tomme fraîche to that potato purée and you’ve got Aligot, which is the greatest potato dish in France.