Chef James Syhabout shows David Kinch How To Make His Signature Egg Dish
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Chef James Syhabout spent almost five years at Manresa before opening his own restaurant, Commis. At Commis, he created his signature egg dish using slow poached egg yolk, smoked dates, onions, steal-cut oats and chives.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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the people that downvote this are the same people that takes the time to yelp review a mcdonalds.
MIKEAL PARK and for dishes like those on chefs table, they'll say "it's so small why is it so expensive!?"
Some McDonald’s do need to be Yelped. One time when I was in Santa Monica, I saw a white homeless guy inside who looked like he was a regular by the way everyone talked to him, and these black people kept yelling. If I Yelped that McDonald’s it would get a 1 just for the area I was in to warn tourists. I was east or west on Santa Monica boulevard of Beverly Hills (I passed through the past night) at about 730am and was just walking around waiting for an event to start at the Red Bull Arena.
Earlier that morning at about 6:30 on the same street or nearby, I saw a black man yelling like he was on crack and yelled ata woman “What are you looking at?” It was crazy but I’m glad I saw him so I didn’t walk further down the street I was walking on because who knows where I would’ve ended up if he was just on the edge. The craziest thing I saw in Santa Monica (if those weren’t crazy enough), on Santa Monica Blvd near Beverly Hills, I saw (the past night) a guy screeming “shit, fuck” and saw a woman leaning out of the side of the car. I could not tell if she was dead or just threw up, but he sounded too worried and scared for his car to just be thrown up in. He asked a man to call someone on their phone, but I upped my pace a little when I was walking.
Anyways, I’m never going back to Santa Monica/Blvd. I was on the main street between the beach and Hollywood. Yelp review McDonald’s 1 star, that area 2 stars because Beverly Hills looks really nice.
And is also the same people who eat well done steaks
@@danielarroyave421 LOL
Onion, egg, salt, milk, oats, sugar, vinegar, butter, dates, and chives. Certainly the most complex combination of these simple things I've ever seen. Also, I have never seen something like this happen to an egg before.
I've watched this like 20 times and realized that what's so striking about this dish is the simplicity, not in preparation but number of ingredients. In my mind, this shows true skill.
Thats fucking beautiful and a perfect idea.
Was thinking the exact same thing.
This dude casually makes one of the most insane dishes i've ever seen....
For real
This is such a stupidly amazing dish
I keep coming back to these videos. I need more "David Kinch and Pals."
Made this today. Was gorgeous, so elegant and good. The butter onion reduction was absolutely decadent - could eat alone! Wow your guests with this one.
i want to try and make this and am wondering how long to poach the egg to have the yolk intact and also be able to remove the whites, ty!
@@retrorecall He takes it out of a shell, so it's not poached. It seems like an extremely soft boiled/steamed egg. I'd steam an egg in about a pinkie nail depth of water with residual heat in the pot for 6-7 minutes and see how that matches.
@@Cuchulainn1984 thanks I'll give that a try
I'm curious as to how you cooked your egg too! Please share!!
@@Cuchulainn1984 6-7 mins worked. i boiled water, then reduced it to a simmer and the put the eggs in for about 7 mins and the yolk separates perfectly while maintaining form, thanks again
Really love this scene, its an amazing looking dish and the enormous amount of respect the two chefs have for each other is evident.
The old school French chefs used to hire cooks after their stage shift based on how well they cook an egg. It’s more important than any resume, recommendation, level of experience, degree or anything. It tells your chef who you are as a cook.
I love this. The dialogue between Chef and the chef, sigh. TEARS.
+StophersRAWR I love that in all the episodes... it's not about competition, it's all about respect and appreciation of each others artistry.
That is right. Too much uncommon these days...
I KNOW! and you could tell Kinch really wanted him to succeed, but at the same time syhabout was a little nervous about how his dish would be received. I was on the edge of my seat.
Love that perfect re-forged egg!
this is food porn, and i am a colossal pervert.
Magic number of chives = 49
Where's the heart button TH-cam?
Love everything about that dish. Time to go shopping.
please, those who downvote ....explain yourselves... please i only see perfection and beauty
+Howard Lee 100$ recipe. i didnt vote tho!
Everything used in this is cheap. dates, egg, onion, butter, more butter, granola, chive.
+Kurodo Kawamura you say it's cheap, but how do you know that? Sure, the dates you buy may be cheap but a chef of this caliper is buying the highest quality possible. It's also technique that you're paying for, the idea of the dish; the art.
What's wrong cooking with cheap ingredients? don't be a fool man
so? whats your point?
I’m so excited! I’m literally at Commis about to have this dish!!!
My husband just loves this dish so much!! I love it also but have had it so many times my adoration has diminished a bit! I just sent my husband this video. Probably a bad idea for I bet we now have it at home as well as at Commis!
who was so offended by this video to actually downvote?
David duchovny can cook
great combination of flavors. Maybe these guys should try mixing beetroot and custard.
this dish was so god damn beautiful!
The great thing about this dish is that there is no ingredient that is expensive.
Simple ingredients elevated by technique. Everybody can make posh food with caviar, truffles, foie gras etc. This is beautiful
i was so blown away when i signed up for this meal! it was like a show!
SO beautiful!!
Mind blowing!
You can not smell sweetness chef Kinch. You should know
Wow, beautiful. Must be pretty good too!
Mind fucked...
this is so cooooooool
what kind of paper does he use to cover the onions?
parchment
its a called a cartoush in french
Baking paper
Taste the fucking thing then!
BEAUTY
ITS beautifull
My conventional understanding of flavor tells me this tastes terrible. But it must be on the menu for a reason
I searched for poached egg yolks and found this. I'm not disappointed. I really want to discard the white and just poach the yolk.
Genius
perfect
so clever and fun. but still quite elegant and techinal. it's the answer to the universe and my appetite
Those are NOT DATES, those are Medjools..
I don't even like poached eggs, but this looks amazing.
Made this a few times based off figuring out the video, stunning dish. Never ceases to impress!
What vinegar is used with the dates? The oats are cooked in butter? Thanks!
flying frenchman malt vinegar
he did use red wine vinegar and a bit of plain water to reduce the vinegar acidity . it is called, balancing the flavour of the dish .
It was smoked vinegar
Saute the oats in butter on medium/low heat with a heavy dose of brown sugar.
The most creative and interesting thing I’ve ever tasted. Really want to try to recreate this
This dish brought me to tears, so good
My favorite dish ever
Eggs and DATES?!?!.... I'm already dry heaving....
David Kinch uses a ceramic jar does anyone know where to buy this one, or one with the same design!?
I had seen in his Tidal Pool video, he mentioned the bowl (ceramic) was made specifically for Manresa and the Tidal Pool dish. Just a wild guess...good chance it was (another) custom made for him/Manresa.
Oh it’s so lovely.
I am blown away!
So beautiful
Dope
Is the onion soup served Cold or Hot?
warm to hot
this dish does require the culinary faculty and involve a plenty of techniques. after viewing this video . in all fairness , I found this dish very imaginative ,though , it is unnecessary complicated . in my cooking philosophy is the simplicity with a great personality of the food you enjoy to eat ,.