This looks just too good not to make today; weather just dropped. Made a crusty big bread last night in anticipation of this. Thank you kindly for the recipe, really adore this channel.
OMG THIS WAS INSANE!!! I added beef stock when it got too evaporated; and I made some mashed potatoes to go with this; My wife, 2 brothers, 2 of his friends and my mother all raved over it. You have a few new subs coming your way!
I subscribed.You have a way of explaining and showing some serious dishes that I believe would be followed correctly anyone could make. Very good channel and great videos.
Are there Asian analogues in which we can use Chinese black vinegar? Balsamic is pricy here and for my salad dressings I sometimes mix balsamic and black vinegar; surprisingly it reminds me of a good quality balsamic I tasted a long time ago with hints of coffee aromas. Would a mix of both hold its own?
I suggest using a combination of red wine vinegar and brown sugar instead. The red wine vinegar provides the tanginess and acidity that balsamic vinegar contributes, while the brown sugar adds sweetness and depth with molasses notes that mimic the aged quality of balsamic. Together, they help recreate balsamic’s slightly caramelised richness. A good starting ratio for this substitute is 1 tablespoon of red wine vinegar and ½ to 1 teaspoon of brown sugar per tablespoon of balsamic vinegar. Adjust the sweetness to taste; you may want a bit more sugar for a closer match. While I enjoy Chinese black vinegar, it’s too sharp and lacks the sweetness needed for this particular recipe.
The only criticism I have is if you’re wearing a lavalier mic, you *really* don’t need to be yelling during the searing. We can hear you clearly without the yelling, and the yelling kind of destroys the calm environment.
You are absolutely right! I've been trying to work on that. But between the excitement and the loud cooking noise, I always just end up shouting. Maybe what I need is one of those mics football commentators use...😂 Thank you for taking the time to comment. I love constructive criticism. Please keep them coming!
@@w2kitchen hahaha I understand. I’m glad you are aware and have given it some thought. Just want to re-iterate your videos are really great-and as others have said your shirt choice is incredibly bold. Thank you for your great work!
Disconcerting that I may have unwittingly committed a crime at this late date in my life.😂 But, seriously, time to stock up on a good BV and some beef short ribs! 😋
@w2kitchen sorry but exactly what type of balsamic vinegar do you use in this dish? I only see one type on the shelf at costco, and I usually get that.
This looks just too good not to make today; weather just dropped. Made a crusty big bread last night in anticipation of this. Thank you kindly for the recipe, really adore this channel.
OMG THIS WAS INSANE!!! I added beef stock when it got too evaporated; and I made some mashed potatoes to go with this; My wife, 2 brothers, 2 of his friends and my mother all raved over it. You have a few new subs coming your way!
juset seen you pop up on my recommended - great energy buddy & looks well tasty!
Bold move to do this in a white shirt
Bold move doing the whole channel in a white shirt, lol.
😂
BOLDEST OF MOVES! 🤣🤣🤣🤣
Great video, nice explanations and no crazy editing and other nonsense I usually see in suggested videos. Keep up the good work :D.
I subscribed.You have a way of explaining and showing some serious dishes that I believe would be followed correctly anyone could make. Very good channel and great videos.
This was so yummy, I finished the whole bowl.🎉
yummmy-ness!!!
❤️🥩🍷❤️
Are there Asian analogues in which we can use Chinese black vinegar?
Balsamic is pricy here and for my salad dressings I sometimes mix balsamic and black vinegar; surprisingly it reminds me of a good quality balsamic I tasted a long time ago with hints of coffee aromas.
Would a mix of both hold its own?
I suggest using a combination of red wine vinegar and brown sugar instead. The red wine vinegar provides the tanginess and acidity that balsamic vinegar contributes, while the brown sugar adds sweetness and depth with molasses notes that mimic the aged quality of balsamic. Together, they help recreate balsamic’s slightly caramelised richness.
A good starting ratio for this substitute is 1 tablespoon of red wine vinegar and ½ to 1 teaspoon of brown sugar per tablespoon of balsamic vinegar. Adjust the sweetness to taste; you may want a bit more sugar for a closer match.
While I enjoy Chinese black vinegar, it’s too sharp and lacks the sweetness needed for this particular recipe.
@@w2kitchen Lovely, thanks so much!
The only criticism I have is if you’re wearing a lavalier mic, you *really* don’t need to be yelling during the searing. We can hear you clearly without the yelling, and the yelling kind of destroys the calm environment.
You are absolutely right! I've been trying to work on that. But between the excitement and the loud cooking noise, I always just end up shouting. Maybe what I need is one of those mics football commentators use...😂 Thank you for taking the time to comment. I love constructive criticism. Please keep them coming!
@@w2kitchen hahaha I understand. I’m glad you are aware and have given it some thought. Just want to re-iterate your videos are really great-and as others have said your shirt choice is incredibly bold.
Thank you for your great work!
I'm not familiar with balsamic vinegar as a cooking ingredient. Is there another dish you would compare the taste this dish has?
Carbonara
@@benharrison1019 There's no way this tastes anything close to carbonara. Balsamic tastes more like sweet, vinegary wine.
@@polkjmsb you need to be very careful about how you speak to me joy. I don’t think you realise with him you’re speaking to
Probably red wine-braised beef, but more acidic and sweeter (with caramel characters) at the same time.
Disconcerting that I may have unwittingly committed a crime at this late date in my life.😂 But, seriously, time to stock up on a good BV and some beef short ribs! 😋
Good, but not too good BV though. 😂
@@w2kitchen Gotcha! :)
@w2kitchen sorry but exactly what type of balsamic vinegar do you use in this dish? I only see one type on the shelf at costco, and I usually get that.
@@sebaschan-uwu Yeah that's fine, you can use that. He mean's don't use 40 year old BV from Italy for this, any costco stuff will work.