Jamie, I'm an old follower of yours and I'd like to propose a "challenge". Make the Pernambuco Wedding Cake (here on TH-cam there are several recipes), it is considered an Intangible Heritage of our Country.
I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.
My grand daughter asked me for my spaghetti sauce recipe. I always use bay leaf. She asked how many to use I said the recipe calls for 2 but if not driving I use 3. She asked me if I needed to see a therapist.😂
In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!
If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.
Saying Julia's recipe was easy is a testament to your skills. I'm so impressed how easily you cut up that chicken. I think most humans would find that whole process fairly challenging. It's a stamina thing. The recipe has so many steps. I'd be too tired and annoyed to eat it by the time it was done. You've come a long way.
Jacques recipe was a simplified version for home cooking. He's been cooking since he was 15 years old in a restaurant. His biography is fascinating. Watching him cook there's no wasted movement of his hands. It's like watching ballet for cooking 😊
Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.
The nice deep bass sounds are good, too. Usually you won't hear those from a laptop. But plug in a good headphone, and it will be revealed to you in the most glorious way!
I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥
Impressive that Made In has people that have been crafting pans since the late 1800s. Most people would’ve retired by now, so they must love what they’re doing!
Hi Jamie, I love these cage matches! Thank you for making them for us! I think this is the first time I’ve heard you say you love cooking! Creepy Martha Elf was hilarious! 😂😂😂
And, use an old (stewing) hen. Or, if one can be found, an old rooster. Might have to go to an international market for it, though. And…would probably need a longer cook time.
Jacques version looked very unlike him. I feel like he might have made that during the fat is the enemy phase in the 80s/90s. He likes simple but that recipe didn’t make a whole lot of sense coming from someone who’s watched him cook forever. The removal of skin, omission of bacon, not using butter. All stems from that terrible culinary time period 😂
Small thing but it's just so nice to see you cooking without gloves. I feel like a lot of youtibe cooks cook with gloves like it's some dirty thing to touch the food thats going to go in your mouth, so it's nice to see that you treat cooking as a normal thing that it's ok to get your hands a little dirty in
My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens," as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.
My guess is that Jaques Pepin has a different, more traditional recipe in another one of his cookbooks. That recipe really seemed like an attempt at an easier, weeknight version. But when i make coq au vin, I expect it to take some time. That's how you get an amazing sauce!
How lovely to have seen your earlier videos, and to be here now, watching you create 3 beautiful coq au vin and expressing your love for cooking. Bravo Jamie!
I know...why the creepy music to go along with it? But, weirdly, I liked it. Added some intrigue for no reason. At least no reason that I know. Maybe I missed an episode that explained it? But yeah, it was creepy.
Another great cage match Jamie. Jaques recipe seems odd. I’m guessing he has a proper full recipe some where. For Bourdain’s recipe I wonder did he mean to leave the lid on when cooking the chicken ? It would have helped to give a more tender chicken.
Loved this! I’m looking through recipes as we are making bougie appetizers for our Christmas Eve celebration. This was great to watch while I looked through cookbooks.
Yes!! I've been waiting for this one! I've made a combination of Julia's and my dad's recipe for years. He was a French trained chef and he jokingly called it "Kokkovang" because that's what it sounds like in Danish.😅 Either way, you can't go wrong with chicken, wine and bacon.
I’ve seen other people say this. But it’s pretty interesting to see someone with good cooking experience make Jacques Pepin’s chicken prep look as hard as it is. Him and Martin Yan clean a children so perfectly it makes it look so easy.
Always fun seeing the cage fights, and this one didn't disappoint. How you can eat hearty portions of the same dish (different ways) over and over again--it's a wonder indeed. Bravo! And the Martha Elf on the Shelf--what a hoot! Regarding Jacques's recipe, he made that version of CaV on Today's Gourmet from 1991, where he cooked 3-course meals in 30 minutes. As someone points out you need to see how he breaks down a chicken in about 30 seconds; from there, he really makes a CaV-inspired sautéed ultra low fat and minimal calorie chicken dish with mushrooms and pearl onions and a very minimal amount of sauce, with the "Lion's Tooth" crouton--it's not a stew, and as you point out, it's really a 30 minute meal for a weeknight. This recipe was originally in the companion cookbook and it found its way into Essential Pepin. It's not surprising that it fared poorly against Julia's full blast original. As for Bordain, I've never made his version and I was surprised to read (I have all three books) that indeed he did not omit a key step of portioning the chicken--Anti Chef got this dead on in terms of technique, and I'm not surprised that this turned out...strange, too. And it takes a brave soul to make a sauce solely out of wine. So: great side-by-side comparison that was well worth the watch. Perhaps the next cage match is Battle of the Aspics?
Jamie I love you so I'm gonna let you in on this: they have frozen, peeled pearl onions in the grocery store. They're awesome for coq au vin but also pot pies, FYI. Save yourself some hassle.
Pepin's dish not having any sauce caught me off-guard...now I'm thinking maybe they missed writing something or wrote it wrong? tony's dish is my personal favourite, but I must say that I don't cook the chicken whole, also I never made Julia's recipe so maybe that will change my perspective 😁 that being said, another great video from you Jamie!
This is awesome. I don’t cook at all…. But perhaps I’ll make Julia’s recipe for Christmas. It looks fool proof!?!?? Very entertaining.!!!! Thank you!!!💕🫶🏼💕
having made this dish myself, I just knew Julia's was the most authentic. kudos to you Jamie for taking this challenge. coq au Vin is a time and labor intensive dish. X three? you are a rock star! thanks for doing it and sharing.
11:55 trick with the mushrooms: place them in some water first so that they absorb the water and then add in the fat as the water will evaporate and it should brown quicker
Hmm. I have never really liked Julia's versions of coq au vin or Boeuf Bourguignon, so there's that. But she has sort of defined how those dishes should taste for an American public, so it's no surprised that even though you are Canadian, this is what works for you. That said, my favorite coq au vin is the Mme Maigret's coq au vin from the Larousse Gastronomique, and I've been making that for more than 30 years, but recently I realized I completely misunderstood the instructions for all those years. It wasn't bad before, but now it is on a whole other level, and I feel that is what you are doing with the Pepin recipe, because I think he is working with the same method. It's night here, and I might return to explain more, but now you are so famous, you might be able to invite Pepin to explain. All that said, I am a huge fan of your channel. Keep on the great work!
Her version is almost exactly the same as the country-style coq au vin recipe also found in the Gastronomique, except that one uses a real cock and thickens the sauce with chicken blood, something I'd like to try. I'd also like to see a recipe using a capon, which I imagine would be the ultimate in terms of flavor.
@@calvinsbnb76 I know, I just don't enjoy it. And also there is a huge difference between using a traditional old hen or rooster and a modern chicken, Once I had the opportunity to cook a coq au vin with the real old thing, and it was educational.
Could have made a cartouche with the baking parchment, take the paper, folding in half then half again, continue to fold on itself making smaller and smaller wedge shape, then you can put the point in the middle of the pan, trim the paper to the radius of the pan, unfold and you have a circle to cover or line the pan!
Yes - that is what Anthony meant. He did not intend you to use parchment on top of the pot, he meant to make a cartouche and sit it right on top of the liquid.
Been waiting for this pro-tip comment. With a small amount of practice it only takes 15-20 seconds to fold and cut to size. The cartouche should rest on top of the contents, not the top of the pan.
I think you could take some of the best parts from each recipe and make an uber recipe. Deboning the chicken like Pepin, adding the butter to the sauce at the end like Bourdain's maybe more wine, like Bourdain's, but otherwise, like Julia's.
Remember when "GHOST JULIA" made her appearance a long time ago, and it was GREAT?!🤔❤🤣 Would have been FUN to see that again along with a "GHOST TONY" this time.😁🥰
@mygirldarby I thought about that, I really did. But to me, I thought enough time has passed. Which leads me to wonder, because I know not everyone's time-frame is the same: WHEN is the right time?💖
@harvestmoon_autumnsky I can certainly see that would likely be an issue for some. I do adore him, but I don't want that to be the first thing I think of when I remember him. To me it's not. He was so much more than the darkness he succumbed to. We all are.💖
@harvestmoon_autumnsky I agree that is part of it. It's also his relatively young age. Even if he had died of a heart attack at 61 years old, it would still feel insensitive to show him as a ghost. If he had lived to 91 like Julia Child it would be a bit different, although it would still be too soon to show Bourdain as a ghost. He died in 2018, which is pretty recent.
I was always confused about the boiling of the bacon myself. I guess it's just to remove some of the salt and the strong smoke flavor, because if you're merely rendering it, sautéing would be the way to go, I would think. A similar addition would be fresh pork belly. Feel free to give your thoughts.😊
If I may give a bit of advice. harsh cooking with wine, such as this, I found that cheap aged wines do a better job then expensive ones. Expensive wines are made to taste directly, not to burn through chicken. on an unrelated note, I saw in another video having problems with piping bags. Here a hint. always do a small hole to test how the mixture spread if you're not certain how
Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1224-antichef
Love your content! Thanks For this ❤❤❤
Jamie, I'm an old follower of yours and I'd like to propose a "challenge". Make the Pernambuco Wedding Cake (here on TH-cam there are several recipes), it is considered an Intangible Heritage of our Country.
I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.
Maybe he was suprised that you didn't empty a bottle of Vodka just before?
😂
My grand daughter asked me for my spaghetti sauce recipe. I always use bay leaf. She asked how many to use I said the recipe calls for 2 but if not driving I use 3. She asked me if I needed to see a therapist.😂
In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!
😞 💔 🕊
😅😅❤And now you can add that to your fun holiday memories.
If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.
For sure: that and cooking a French style omelet. Oh....!
Saying Julia's recipe was easy is a testament to your skills. I'm so impressed how easily you cut up that chicken. I think most humans would find that whole process fairly challenging. It's a stamina thing. The recipe has so many steps. I'd be too tired and annoyed to eat it by the time it was done. You've come a long way.
I could see making Julia's recipe with a pack of bone in thighs and skipping the flambée. Then i think it would be doable for the average home cook.
If I remember correctly, Jamie learned how to cut up a chicken while working at one of his summer high school or university jobs.
Jacques recipe was a simplified version for home cooking. He's been cooking since he was 15 years old in a restaurant. His biography is fascinating. Watching him cook there's no wasted movement of his hands. It's like watching ballet for cooking 😊
Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.
Having Martha Stewart overlooking the cage match was hilarious. Love the way you add mood music and sound effects. Brilliant creative film making.
The nice deep bass sounds are good, too. Usually you won't hear those from a laptop. But plug in a good headphone, and it will be revealed to you in the most glorious way!
And snoop dogg on the shelf 😂along side
I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥
As it should be.
you were raised riiiiiight.
Me too!
Impressive that Made In has people that have been crafting pans since the late 1800s. Most people would’ve retired by now, so they must love what they’re doing!
Would LOVE to see you do a HYBRID version of all 3...meaning taking all of the elements that you liked and creating something MAGICAL !
Excellent idea!!
Awesome idea!
Hi Jamie,
I love these cage matches! Thank you for making them for us!
I think this is the first time I’ve heard you say you love cooking!
Creepy Martha Elf was hilarious! 😂😂😂
And, use an old (stewing) hen. Or, if one can be found, an old rooster. Might have to go to an international market for it, though. And…would probably need a longer cook time.
The weirdest thing you've ever had to do? Jamie. I've watched you peel a tongue. Twice.
I think he may have blocked the memory of it 😂
I love cage fights! Great way to compare little differences in techniques ❤
30:30, wine glasses are overrated. You absolutely do not need a shmancy wine glass to enjoy your wine.
Jacques version looked very unlike him. I feel like he might have made that during the fat is the enemy phase in the 80s/90s. He likes simple but that recipe didn’t make a whole lot of sense coming from someone who’s watched him cook forever.
The removal of skin, omission of bacon, not using butter. All stems from that terrible culinary time period 😂
Very much from the fat free era of cooking that resulted in fat asses in the people who are that way.
And then there are those “heart healthy” croutons.
💛💛 Jamie's commercials are better than manufacturers' - thank you, Jamie!
Small thing but it's just so nice to see you cooking without gloves. I feel like a lot of youtibe cooks cook with gloves like it's some dirty thing to touch the food thats going to go in your mouth, so it's nice to see that you treat cooking as a normal thing that it's ok to get your hands a little dirty in
My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens," as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.
I was so ready for you to have your glass of wine in the measuring cup!! I was THERE!!!
Only Julia would fry bacon in butter...but in her defense, she boiled that bacon for ten minutes
I love Sundays with Jamie and who doesn’t like coq au vin? Delish 😋
3:28 I like this confidence. He has come so far.
---
4:20 Oh...
Exactly why we watch
LMAOO
I love the Martha on the shelf!! ❤
I’m afraid of Martha on the shelf.
And snoop on the shelf! Lol
My guess is that Jaques Pepin has a different, more traditional recipe in another one of his cookbooks. That recipe really seemed like an attempt at an easier, weeknight version. But when i make coq au vin, I expect it to take some time. That's how you get an amazing sauce!
That was my take. It seemed like a pretty easy recipe. So a quick/cheats version.
Pepin was disappointing. I wonder if he ever actually made that recipe himself?
How lovely to have seen your earlier videos, and to be here now, watching you create 3 beautiful coq au vin and expressing your love for cooking. Bravo Jamie!
That Martha Stewart doll is going to give me nightmares now.
I know...why the creepy music to go along with it? But, weirdly, I liked it. Added some intrigue for no reason. At least no reason that I know. Maybe I missed an episode that explained it? But yeah, it was creepy.
I really thought Martha was going straight into the Coq au Vin at one point 😂😂😂
If only there were an emoji of bay leaves, this episode would get 3 leaves!
If he ever gets a membership status there could be a custom emoji for it
🍃 🍃 🍃 hmmm that's six!
Jamie, Ina Garten uses frozen pearl onions in her Coq au Vin. She says the taste isn’t that different and the saved time is definitely worth it.
LOVE YOUR CONTENT! YOU ALWAYS MAKE MY DAY
Par boiling the bacon is to remove the smokey flavor that American bacon has.
Can't wait to see how these turn out, especially Bourdain's version!
3 bay leaves might be pushing it, Jamie
Do you have a "2 bay leaves, im not driving" t-shirt yet?
I would buy that t-shirt or on a hoodie!❤❤❤
Martha remembers, Jamie. Martha always remembers.
Posted an hour ago and ALREADY more than 90 comments. Can't wait to watch this cook!
Great video! They all looked incredible. Love the Martha on the Hearth-a.
I knew Julia would win this. I would just use bone-in skin on thighs though. No loose, small bones or overcooked white meat.
Another great cage match Jamie. Jaques recipe seems odd. I’m guessing he has a proper full recipe some where. For Bourdain’s recipe I wonder did he mean to leave the lid on when cooking the chicken ? It would have helped to give a more tender chicken.
Early squad where you at? 🙌🏻
🙌🏼
Loved this! I’m looking through recipes as we are making bougie appetizers for our Christmas Eve celebration. This was great to watch while I looked through cookbooks.
Yes!! I've been waiting for this one! I've made a combination of Julia's and my dad's recipe for years. He was a French trained chef and he jokingly called it "Kokkovang" because that's what it sounds like in Danish.😅 Either way, you can't go wrong with chicken, wine and bacon.
I’ve seen other people say this. But it’s pretty interesting to see someone with good cooking experience make Jacques Pepin’s chicken prep look as hard as it is. Him and Martin Yan clean a children so perfectly it makes it look so easy.
Always fun seeing the cage fights, and this one didn't disappoint. How you can eat hearty portions of the same dish (different ways) over and over again--it's a wonder indeed. Bravo! And the Martha Elf on the Shelf--what a hoot!
Regarding Jacques's recipe, he made that version of CaV on Today's Gourmet from 1991, where he cooked 3-course meals in 30 minutes. As someone points out you need to see how he breaks down a chicken in about 30 seconds; from there, he really makes a CaV-inspired sautéed ultra low fat and minimal calorie chicken dish with mushrooms and pearl onions and a very minimal amount of sauce, with the "Lion's Tooth" crouton--it's not a stew, and as you point out, it's really a 30 minute meal for a weeknight. This recipe was originally in the companion cookbook and it found its way into Essential Pepin. It's not surprising that it fared poorly against Julia's full blast original.
As for Bordain, I've never made his version and I was surprised to read (I have all three books) that indeed he did not omit a key step of portioning the chicken--Anti Chef got this dead on in terms of technique, and I'm not surprised that this turned out...strange, too. And it takes a brave soul to make a sauce solely out of wine.
So: great side-by-side comparison that was well worth the watch. Perhaps the next cage match is Battle of the Aspics?
Your videos are always so entertaining and informative! Thank you for this! 🍒🧡
The rare triple bay leaf! 😯 You love to see it..
Jamie I love you so I'm gonna let you in on this: they have frozen, peeled pearl onions in the grocery store. They're awesome for coq au vin but also pot pies, FYI. Save yourself some hassle.
I got so excited reading this...but no. They don't. They really, really don't.
@@Ea-Nasir_Copper_Co what do you mean? You can definitely get these in an American supermarket.
Fun episode and as always, amazing editing!
Martha on the Mantle is not nearly as chill as Snoop on the Stoop! 😂
😂😂
Thank you for yet another great video! I'm always excited when you put out your latest work, and it brightens my day! Loves from Canada!!
3 different wines 3 different tastes, normal.
That whole Anthony down the River on a boat is so Humphrey Bogart on/in the African Queen! ☺️
The fact that you had Martha on a Mantle, and Snoop on a Stoop residing over this cage match is amazing!
Off to a good start, Jameson-san. @0:50 "FUN FACT: ROOSTER IS A CHICKEN." I fell out my damned gaming chair laughing. You too much fun. Don't stop.
Well done sir. You have inspired me to make this dish.
Why is no one mentioning the snoop dog elf on the shelf along side Martha the elf on the stove 😂😂😂 hilarious besties
Pepin's dish not having any sauce caught me off-guard...now I'm thinking maybe they missed writing something or wrote it wrong? tony's dish is my personal favourite, but I must say that I don't cook the chicken whole, also I never made Julia's recipe so maybe that will change my perspective 😁 that being said, another great video from you Jamie!
Julia's chicken falling-off-the-bone Coq au vin, made me drool! Going to make her recipe very soon for the holiday season!
Thank you Jaime!
My spouse, a 32 year-old woman is terrified of your Martha Elf.
63 year old man here. That doll is very unnerving 🫣
Hi Jamie. Glad to be here again. Have a wonderful holiday season.❤☃🎄🎁
Another great video!
Jaque, started to make things faster and healthier for feasibility for the masses. I’m sure his “full” version is in point
I started watching the HBO "Julia" series and the first recipe of her show was coq du vin. I loved the surprise of watching Jamie doing it today.
This is awesome. I don’t cook at all…. But perhaps I’ll make Julia’s recipe for Christmas. It looks fool proof!?!?? Very entertaining.!!!! Thank you!!!💕🫶🏼💕
having made this dish myself, I just knew Julia's was the most authentic. kudos to you Jamie for taking this challenge. coq au Vin is a time and labor intensive dish. X three? you are a rock star! thanks for doing it and sharing.
Great video!!❤️❤️❤️
Love you and this episode!
Thank you for a Great episode
the dropping pan edit in the Made In ad was so good
11:55 trick with the mushrooms: place them in some water first so that they absorb the water and then add in the fat as the water will evaporate and it should brown quicker
I love Coq au Vin, it's one of my favorite French dishes.
Where do I get the spatulas??? LOVE the videos every week, Jamie! x
I look for them too. They are kind of expensive, even on eBay.
Digging the new cut. Good choice, Jamie!
You should do a Bourdain series like you do with Julia Child. Love your work!
BRB off to explain to my husband why he has to make coq au vin not roasted chicken.
We are indeed dazzled by your brilliance sir!
I think the bones and skin are important to coq au vin.
The croutons are a take on traditional fleurons. Historically it would be puff pastry in parsley.
Love that Martha Stewart doll bit ... pure Jamie ... LOL
I think the cookbook holder and the ipad need to cut back on the bay leaves. They kept falling over.
Great match as always! Bravo 👍👍👍👍👍
You always make me smile ❤❤❤❤
Love this !! You did great , Jamie !! Thank you ! I have to say Julia ❤️🙏🏼
i never thought i’d want to make this but julia’s looked amazing, i gotta try!
Love a cage match day😁😁😁
The Martha Stewart doll and music - LOLOLOL
I think the parboiling of the bacon is supposed to remove the smoke flavor in the bacon which is not present in lardon?
Hmm. I have never really liked Julia's versions of coq au vin or Boeuf Bourguignon, so there's that. But she has sort of defined how those dishes should taste for an American public, so it's no surprised that even though you are Canadian, this is what works for you.
That said, my favorite coq au vin is the Mme Maigret's coq au vin from the Larousse Gastronomique, and I've been making that for more than 30 years, but recently I realized I completely misunderstood the instructions for all those years. It wasn't bad before, but now it is on a whole other level, and I feel that is what you are doing with the Pepin recipe, because I think he is working with the same method. It's night here, and I might return to explain more, but now you are so famous, you might be able to invite Pepin to explain.
All that said, I am a huge fan of your channel. Keep on the great work!
Her version is almost exactly the same as the country-style coq au vin recipe also found in the Gastronomique, except that one uses a real cock and thickens the sauce with chicken blood, something I'd like to try. I'd also like to see a recipe using a capon, which I imagine would be the ultimate in terms of flavor.
@@calvinsbnb76 I know, I just don't enjoy it. And also there is a huge difference between using a traditional old hen or rooster and a modern chicken, Once I had the opportunity to cook a coq au vin with the real old thing, and it was educational.
Julia mentions in the episode where she makes this that she par boils the bacon because otherwise the smoke flavor would overwhelm the dish.
Could have made a cartouche with the baking parchment, take the paper, folding in half then half again, continue to fold on itself making smaller and smaller wedge shape, then you can put the point in the middle of the pan, trim the paper to the radius of the pan, unfold and you have a circle to cover or line the pan!
Yes - that is what Anthony meant. He did not intend you to use parchment on top of the pot, he meant to make a cartouche and sit it right on top of the liquid.
Been waiting for this pro-tip comment. With a small amount of practice it only takes 15-20 seconds to fold and cut to size. The cartouche should rest on top of the contents, not the top of the pan.
Awesome, comparative cooking techniques
I think you could take some of the best parts from each recipe and make an uber recipe. Deboning the chicken like Pepin, adding the butter to the sauce at the end like Bourdain's maybe more wine, like Bourdain's, but otherwise, like Julia's.
Whenever i make coq au vin, i always use Julia's recipe! It really is the best
Remember when "GHOST JULIA" made her appearance a long time ago, and it was GREAT?!🤔❤🤣
Would have been FUN to see that again along with a "GHOST TONY" this time.😁🥰
I think it is too soon for an anthony bourdain ghost. It would be insensitive.
@mygirldarby I thought about that, I really did. But to me, I thought enough time has passed. Which leads me to wonder, because I know not everyone's time-frame is the same: WHEN is the right time?💖
I think it's more how he passed that makes it insensitive.
@harvestmoon_autumnsky I can certainly see that would likely be an issue for some. I do adore him, but I don't want that to be the first thing I think of when I remember him. To me it's not. He was so much more than the darkness he succumbed to. We all are.💖
@harvestmoon_autumnsky I agree that is part of it. It's also his relatively young age. Even if he had died of a heart attack at 61 years old, it would still feel insensitive to show him as a ghost. If he had lived to 91 like Julia Child it would be a bit different, although it would still be too soon to show Bourdain as a ghost. He died in 2018, which is pretty recent.
How is this so enjoyable to watch?!?!
I’m in a migraine world so, I listened but gonna have to watch another time.
I was always confused about the boiling of the bacon myself. I guess it's just to remove some of the salt and the strong smoke flavor, because if you're merely rendering it, sautéing would be the way to go, I would think. A similar addition would be fresh pork belly. Feel free to give your thoughts.😊
If I may give a bit of advice. harsh cooking with wine, such as this, I found that cheap aged wines do a better job then expensive ones. Expensive wines are made to taste directly, not to burn through chicken. on an unrelated note, I saw in another video having problems with piping bags. Here a hint. always do a small hole to test how the mixture spread if you're not certain how
You should have put the lid on! Stewing is with the lid on...
He did put the lid on.
I’m not surprised by who won but I can say that I was definitely surprised by Anthony Bourdain’s performance. “Wildcard” indeed!