Man, I love these videos. Your attitude, the “set”, the tight editing. It reminds me of watching old cooking shows on PBS when I was a kid for some reason. You’ve got the passion. I hope you make a long career of being a TV cooking guy.
@@mitchmai just know, that on the other end, MANY people are having a real connection with you that is unique in todays “content creation” culture. Its special, It’s worth it!
@@mitchmai and quick story. I started binging your videos a couple days ago(I used to love Bourdain, and cooking). The last couple years have been rough for me. Had a beautiful child, then my relationship devolved and I became a single father. I went from cooking every day, to never ever cooking. Life was too full and kinda sad. Last night for the first time I had the urge to cook something for myself. It was super fun. I was thinking about how you often talk about just how fun and zen it is to go through the whole experience of making a dish. You made a a small difference in my life with your art. ❤️
Really means a lot man! And touching to hear you found the same peace I do with cooking. Of course it's always a bit more zen when everything comes out tasting good haha but the process is always enjoyable. Cheers@@andersc6593
Brother....look at you...look how far you've come....this looks absolutely delicious... coming from a polish family I appreciate the golumpki shout out (one of my favorite dishes next to halushki)....the weekly improvements are mind numbing....good work....
Awesome man. You are killing these recipes. The way you describe them is like im listing to a culinary trained chef ! Keep up the journey man and I’ll be along for the ride !
Mitch kudos to you, you executed that dish superbly. Damn for a person that says they don't have any formal culinary training, you continue to impress!
I appreciate it. Just trying my best, and monitoring the food as I go. I'm learning there's a lot of cues the food will give you if you're f*cking it up. @@LaterIamLate
All haute cuisine is peasant food. Impoverished, desperate, left with scraps, they got creative! Millions of grannies cooking for a thousand years. Who's gonna be smarter than that?!
Well done! Is the taste of foie gras similar to braunschweiger? I learned the hard way by not trimming that big vein of the cabbage leaves when I made stuffed cabbage rolls years ago. Cooking is like life. Make a mistake and learn from it. It teaches valuable life lessons. Cheers!
Wow your dedication....I find small birds so stressful to cook.....hope you did not have trouble sourcing Chartreuse - the Carthusian monasteries that make this nectar are having a very tough time....Gaby
Recently Ive seen a recipe of foie gras which isnt foie gras but tastes and feels quite similar, its made from cashews in fact. Now I havent made it myself but if I needed it than Id definately go for that, money and animal friendly wise ;)
Man... i really like how you're like, "Nah. I'm not scrubbing this Maillard reaction out with soap and water. We're getting ALL this". That's how I am as well. "I worked too damn hard for for this. We waste NOTHING!" I can't think of anything I would want to change. The dish is all about decadence. So let it all shine through and treat yourself for all the work and enjoy the rich product thats going into it.
I never read comments sections of other channels. I Love what's goin' on here! Some people think "diversity" is a dirty word; that it's our pain and our shame. I think it's our power and bliss, and we got diversity going on here! I love all you weirdos! Keep it coming!
If you ever make this again a suggestion for the foie gras swap out. Try using a dehydrated mushroom that you've reconstituted with some good demi-glace and then seared. Yet another great job at your execution. As for something to contrast with the richness of the dish something akin to a sweet-and-sour sauce might be a good option. Start with a good stone-fruit jelly or jam and thin it with some good quality white wine vinegar that's been infused with ginger, star anise and chinese peppercorns. Toss in a dash of salt and a little sugar, heat to a simmer then strain and serve.
@@mitchmai I was thinking that a piquant fruit sauce would help to offset some of the richness of the dish. In addition, acidity can help to reduce both the gaminess of the quail and the bitterness of the cabbage.
Polish stuffed cabbage! I know it’s not a tony recipe but make a video on that. Edit. A sauce that rich definitely should get a few drops of sherry vinegar (or red wine vinegar) to finish. Looked great
Sauce savory problem WHERE IS THE CHARTREUSE IN THE RECIPE - FRUITY ACID BALANCES Savory sorry for the caps arghh. I guess it wasn't included in the recipe Anyway....I might even be wrong about the effect of Chartreuse liqueur never having made this dish......Gaby
@@mitchmai Wonders of Google! Apparently it comes down to search strategy: if one earches "liquor made by Carthusian monks" you get "Chartreuse is both the legendary liquor that gives its name to a color.." (green-yellowish) and if you search "chartreuse" - small c you get your definition....like wow...brief moment of delight....
@@mitchmai it was great, i don't think you need to worry about dissapointing anyone anyway 😄 you're putting out 🔥 honestly can't see how anyone can hate on it
Would you make this dish? Would you try any variations? Let me know yo.
I would for sure!
Man, I love these videos. Your attitude, the “set”, the tight editing. It reminds me of watching old cooking shows on PBS when I was a kid for some reason. You’ve got the passion. I hope you make a long career of being a TV cooking guy.
Thanks man, means a lot. It's definitely something I enjoy. Although admittedly the editing can be a B*TCH
@@mitchmai just know, that on the other end, MANY people are having a real connection with you that is unique in todays “content creation” culture. Its special, It’s worth it!
@@mitchmai and quick story. I started binging your videos a couple days ago(I used to love Bourdain, and cooking). The last couple years have been rough for me. Had a beautiful child, then my relationship devolved and I became a single father. I went from cooking every day, to never ever cooking. Life was too full and kinda sad. Last night for the first time I had the urge to cook something for myself. It was super fun. I was thinking about how you often talk about just how fun and zen it is to go through the whole experience of making a dish. You made a a small difference in my life with your art. ❤️
Really means a lot man! And touching to hear you found the same peace I do with cooking. Of course it's always a bit more zen when everything comes out tasting good haha but the process is always enjoyable. Cheers@@andersc6593
I love the premise of everything Bourdain and your presentation is light and as entertaining as Bourdain would have approved.
That really means a lot. I appreciate it! I can only hope I'm doing the man himself justice.
Brother....look at you...look how far you've come....this looks absolutely delicious... coming from a polish family I appreciate the golumpki shout out (one of my favorite dishes next to halushki)....the weekly improvements are mind numbing....good work....
Haha thanks brother I appreciate it. Also... man I could go for some golumpki right now. The world needs to know of them.
I used to use this recipe quite often in my Table D'Hote in the Pyrenees; It's quite surprising how easy it gets after a couple of tries
That's awesome to hear. If I was served this I would certainly be telling people about it.
@@mitchmai One thing I meant to say is that you can use tinned fois gras as it makes very little difference to the end result
Wow didn't know that existed. @@theart8039
I'm impressed! Mitch, You are really doing something wonderful! Passion is the fuel. Thank You!
Thanks Stacie :)
Awesome man.
You are killing these recipes.
The way you describe them is like im listing to a culinary trained chef !
Keep up the journey man and I’ll be along for the ride !
Very glad to hear you enjoy it. Grateful to hear your along for the journey ✌️
Mitch kudos to you, you executed that dish superbly. Damn for a person that says they don't have any formal culinary training, you continue to impress!
I appreciate it. Just trying my best, and monitoring the food as I go. I'm learning there's a lot of cues the food will give you if you're f*cking it up. @@LaterIamLate
A1 Dish, A1 Presentation, A1 Chef love it Mitch!
That's 3 A1's from the legend Pierre. Much appreciated brother :)
Great job Mitch!
Thanks!
Nailed it. Looks stunning. Throughout this video I kept thinking about how people come up with something like this. Lol
Glad you liked it :) Indeed some people think different than you and I.
All haute cuisine is peasant food. Impoverished, desperate, left with scraps, they got creative! Millions of grannies cooking for a thousand years. Who's gonna be smarter than that?!
Well done! Is the taste of foie gras similar to braunschweiger? I learned the hard way by not trimming that big vein of the cabbage leaves when I made stuffed cabbage rolls years ago. Cooking is like life. Make a mistake and learn from it. It teaches valuable life lessons. Cheers!
Thanks for the kind words. As for brauschweiger, I'm not sure. I never had that, but something to add to the list.
Great dish, great edit, great episode! super impressed brotha!!
I appreciate it brother. Took some time!
Wow your dedication....I find small birds so stressful to cook.....hope you did not have trouble sourcing Chartreuse - the Carthusian monasteries that make this nectar are having a very tough time....Gaby
Yup the tiny birds certainly had a big impact on the time for prep lol
Recently Ive seen a recipe of foie gras which isnt foie gras but tastes and feels quite similar, its made from cashews in fact. Now I havent made it myself but if I needed it than Id definately go for that, money and animal friendly wise ;)
Certainly something to check on. Always up to try anything.
Wow! That one was a lot! Good job but I’ll be skipping this one😂
I don't blame you :)
Man... i really like how you're like, "Nah. I'm not scrubbing this Maillard reaction out with soap and water. We're getting ALL this".
That's how I am as well. "I worked too damn hard for for this. We waste NOTHING!"
I can't think of anything I would want to change. The dish is all about decadence. So let it all shine through and treat yourself for all the work and enjoy the rich product thats going into it.
Haha glad you share my sentiment with the flavor factor. Very good point as well with the decadence, it's clear what the goal of the recipe is.
I never read comments sections of other channels. I Love what's goin' on here! Some people think "diversity" is a dirty word; that it's our pain and our shame. I think it's our power and bliss, and we got diversity going on here! I love all you weirdos! Keep it coming!
If you ever make this again a suggestion for the foie gras swap out. Try using a dehydrated mushroom that you've reconstituted with some good demi-glace and then seared.
Yet another great job at your execution.
As for something to contrast with the richness of the dish something akin to a sweet-and-sour sauce might be a good option. Start with a good stone-fruit jelly or jam and thin it with some good quality white wine vinegar that's been infused with ginger, star anise and chinese peppercorns. Toss in a dash of salt and a little sugar, heat to a simmer then strain and serve.
What an incredible idea with the mushroom. As for the sauce, I like the way you think. Sounds like we need to sub out the quail for duck as well :)
@@mitchmai I was thinking that a piquant fruit sauce would help to offset some of the richness of the dish. In addition, acidity can help to reduce both the gaminess of the quail and the bitterness of the cabbage.
Genius I say. @@KevinFeeley_KHF
Ok, Mitch you gotta do that! Kevin, you just...I mean...WOW!!
Paul Giamotti plays Kevin in the movie, "Mitch & Tony"!
Polish stuffed cabbage! I know it’s not a tony recipe but make a video on that.
Edit. A sauce that rich definitely should get a few drops of sherry vinegar (or red wine vinegar) to finish. Looked great
I like the way you think. A little splash of acid would really help this.
Wow!
Is that a dry erase marker at the end?
Maybe...
Looks impressive
Thanks, I'm certain the recipe was looking for a 'wow factor' with presentation.
Sauce savory problem WHERE IS THE CHARTREUSE IN THE RECIPE - FRUITY ACID BALANCES Savory sorry for the caps arghh. I guess it wasn't included in the recipe Anyway....I might even be wrong about the effect of Chartreuse liqueur never having made this dish......Gaby
So I googled chartreuse, it can mean "a dish made in a mold using pieces of meat, vegetables" however I didn't know chartreuse is a liquor as well.
@@mitchmai Wonders of Google! Apparently it comes down to search strategy: if one earches "liquor made by Carthusian monks" you get "Chartreuse is both the legendary liquor that gives its name to a color.." (green-yellowish) and if you search "chartreuse" - small c you get your definition....like wow...brief moment of delight....
Nice golabki call out
A freaking classic
a new video! :D
nvm haha for some reason i thought i clicked on your blood sausage one
sorry 😂but i was planning on watching this one anyway
Hopefully it didn't disappoint :)
@@mitchmai it was great, i don't think you need to worry about dissapointing anyone anyway 😄 you're putting out 🔥 honestly can't see how anyone can hate on it
I appreciate that brother@@DanTheSpearton
Has anyone ever told you that you look like Ben Shaprio and Brett Cooper are your parents?
Ya know I've gotten Ben Shapiro quite a lot, but not Brett Cooper haha