Louisiana Catfish and Frog Legs w/ Chef Brock | Anthony Bourdain's The Mind of a Chef | Full Episode
ฝัง
- เผยแพร่เมื่อ 9 ก.พ. 2024
- Find out about the heavy influence of Louisiana cuisine on Chef Sean Brock. A frog hunt in the swamp yields classic cajun frog legs; and reexamining a working class staple - fried shaved catfish. [Originally aired 2013]
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#catfish #froglegs #cajun #louisiana
The Mind of a Chef
Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef combines cooking, travel, history, humor, art and science into a cinematic journey, each episode capturing another glorious flicker from the mind of its subject and focusing on what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of a Chef. - แนวปฏิบัติและการใช้ชีวิต
What enchants me about Brock is the fact he is in absolute good terms with life, and for that he is a lesson for all of us. After all he went through with his eyes, seeing him cracking up so much is an absolute joy. Goddess bless him, and give him a long, happy and healthy life, doing what he loves to do most, which is cooking with amazing flavor and historical content.
I wish the program was longer. It ended and I was still wanting
Coming from a true Cajun this was an excellent video.
That Whippoorwill calling in the background when the were frog gigging , one of the best night sounds ever
What a fantastic episode. I learn something new each time I watch these. A bit of a gift with that one.
Very well said. I was thinking the same thing. What a great series. All the seasons are great, but this episode stands out. The world is a different place without Tony. Cheers to you and all.
As a Chef, things are so busy most of the time that I don't think about the origins of cuisine as much as I should. It's an inspiring series for me because of that.
As a child, vacations where us kids and our parents traveled seperately were vary rare. One was a CA to AL trip. We kids flew and my parents drove, free of screaming kids and stopping for a food tour of New Orleans. My grandparents took my brother and I out to dinner while we were there and before our parents were. We had all of the delicacies. Real men eat frogs legs right? There was a bit of subtle drama at my grandparents' house and on the drive home it was revieled that that was a restaurant where black people were not welcome... In the late Seventies.
Lol Morgan is the man! Crazy to see him from so long ago. His restaurant Belles Hot Chicken has the best fried chicken... but also the best waffles on the planet
not
Great episode!
Great food, thanks for the history
So interesting to hear these guys talking about spicing and chili flavour (05:42 and on) without the tiresome bragadaccio that sometimes overwhelms such discussion. And all those vibrant colours! Please come to Bristol, UK - with a fridge full of your finest produce 😊
Can we get these guys a cutting board
He's using a granite cutting board..
Tell us you know fuckall without telling us
@bjanowsky20 You food nerds are so annoying; always concerned with "equipment", and clueless about food. Get a life!
14:06 Curious to know if this "palm oil" Dende oil, for the colour seems right. Dende is huge in Bahia, Brazil, where Africa is perhaps more present outside the continent than anywhere else on Earth. Like his buddy Tony Bourdain, who has visited Bahia many times, I wonder if S.B. has ever tasted a good Moqueca Bahiana with coconut milk and dende oil; one of humanity's greatest culinary experiences. Maybe it is time for Chef Brock to visit Bahia!
Gombo is the roux based dish. You made a seafood soup of which the SMELL FESTERS in the kitchen for WEEKS!!!
Yum
We had not been to New Orleans since 1984 when we returned for a business meeting in 2022. I was saddened to see the city. Time has not been kind to the old girl.
Always should use wild caught catfish it is 10x better than farmed raised
this other chef is a savage, cutting right on the island surface.
Catfish are not overfished
Why fry them then boil them?
In iowa..we'd catch frogs..use them for bait to catch bass..or put a firecracker in their mouth and blowing them up...we never ate them...we never gigged them...we caught them on a fishing pole on a tiny lure...I guess we were evil..I'd never do that now! I was 16..im 44 now
Omg now the beef stew I made for dinner don’t even sound good no more. I want bullfrog ugh look sooooooooooo good.
6:40 I cant imagine myself ever using a knife on a stone surface like that, LoL, a little in the future here it looks like he is using a granite cutting board, who does that?
What a happened to your Cajun accident..You sound like a yuppie 😂
Catfish are nowhere near overfished quit spreading lies
Yea he's definitely lying. He's just trying to promote that trash farm fish. Then he says getting away from GMO, but you use trash fish....
Went way too fast!
Ouch. Cutting on granite! Way to dull your knife. Ugh.
Don't be dramatic
@@jessegarcia2060 talk to me when someone is cutting on granite with your $500 knife.
@chrisdiduch3347 Maybe you should go down south and give Sean Brock some cooking tips and advise, since in your opinion, he is not doing it right.
@@chicobicalho5621 oh, Brock and Donald Link are absolutely doing it right. If you don’t care about your knives.
@chrisdiduch3347 you food nerds and your 500 dollar knives; more concerned with "equipment" than food, more concerned wirh a "fancy stereo" than music. Maybe you should try getting a life.
So - he is cooking the original west African gumbo 😂
Middendorf's USES NO SEASONING ON MOST OF THE DISHES!!! middendorf's SUCKS!!!
Farmed raised is trash. You people are disappointing
Clams? Go home dude
Anthony's AI voice narrations???.... I want Anthony. This is sucks.