Mind of a Chef
Mind of a Chef
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  • William Barnett
    William Barnett 2 days ago

    the recipe link is dead

  • Trump_Fedaykin
    Trump_Fedaykin 3 days ago

    The people making fun of him for using so much butter are the same people eating Quarter pounders with fries.

  • Real Chop
    Real Chop 3 days ago

    Steve will do it

  • jaleen Brown
    jaleen Brown 3 days ago

    My only issue is he ain’t serve the whole steak 😂

  • Sousath Senouthai
    Sousath Senouthai 4 days ago

    What a great story. Kinda reminds me of giving one of my best childhood friends Lao food for the first time.

  • Fuckin Loser
    Fuckin Loser 5 days ago

    Escargot with a side of baguette is bomb

  • gerard haubert
    gerard haubert 5 days ago

    That looks so good, plse print the recipe

  • Stephen
    Stephen 9 days ago

    His mom would be proud of him.

  • vlad luck
    vlad luck 11 days ago

    bow-nana

  • twiggy695
    twiggy695 12 days ago

    Class

  • GTHELORD
    GTHELORD 15 days ago

    O vídeo é pra ensinar como fazer e ao invés de mostrar a comida, mostra a cara desse filho da puta

  • Alexandre Alonso
    Alexandre Alonso 16 days ago

    That is so much better than those extra bulky ones she is doing right now.

  • Jason Morgan
    Jason Morgan 17 days ago

    Had these at Husk ten years ago and still remember how wonderful they were. Second only to the succulent chicken gizzards with West African spices. Amazing!

  • Ton
    Ton 19 days ago

    Tom Green's french cousin?

  • Studio BingBangBoo Kangaroo

    感謝しています。jw.org♥️

  • Decaf Ramen
    Decaf Ramen 20 days ago

    Is this completely safe? To just eat a whisked up raw egg?

  • naomi chambers
    naomi chambers 20 days ago

    I enjoyed her book

  • badtz maru
    badtz maru 21 day ago

    Hrmm, nice vid but this wouldn't be considered a ramen noodle. Interesting recipe though, i'll have to give it a try.

  • kamilia j7h.3
    kamilia j7h.3 23 days ago

    Yammmm jtdr

  • MrNumber1gator
    MrNumber1gator 23 days ago

    Awesome one of my favorites ..

  • Lancer525
    Lancer525 25 days ago

    As much as I love Gabrielle, and as talented as she is, someone needs to tell her to please, please, PLEASE stop putting cayenne in herr Hollandaise. It's not a "trendy" type of sauce you can fool around with. Capsaicin, the active ingredient in pepper, is an anesthetic, and numbs the tastebuds. Hollandaise was never intended to have anything other than egg yolk, butter, lemon juice, and salt in it. Ever.

  • Thintrix 83
    Thintrix 83 26 days ago

    Gabrielle Hamilton is so unlikeable

  • cadillac dubois
    cadillac dubois 26 days ago

    So its keto friendly, cool!

  • Jeremy Felix D.
    Jeremy Felix D. 27 days ago

    🤨

  • karen ruben
    karen ruben 29 days ago

    this is ridiculous and just wrong , has to taste disgusting , an insult to the state of sonora and chihuaha and their Fantastic Potato Tacos

  • Random User
    Random User Month ago

    Now stick the chicken and pickles in a southern biscuit dough(or any good biscuit dough. buttermilk is good) seal it and cook it. Probably without the lettuce stuff in it and just the pickles(or would it cook some of that nicely?). Cut it and serve it like pieces of bread. Or just cut it in two depending on the size. I think a 2 cup recipe will work for 1 or 2 pieces of chicken if I'm not mistaken. I think for most recipes you take the 450F or so degrees and change it to 350-375F and cook for 20-30 minutes. Probably different for good ovens I assume. Turn once at desired brown and finish the other side if needed. I do 20 minutes then 8 minutes at 375 but I have no idea when the minimum is. Might be more moist. I use buttermilk based recipes for good results and flavors. Lots of traditional ways to flavor the chicken breading also. And always put the seam on the side or top for that sort of thing. It lets the seam grow with the backing powder effect and not form an uncooked lump on the bottom. Also, I've noticed it can dry stuff out like lunch meats without cheese when cooking inside a biscuit dough(I spread it out evenly to compensate). Not sure how it works with different stuff. Butter, sauce, the pickle juice, or just the deep fat or other fried chicken itself may compensate for this. I'm assuming fats at minimum will. Not sure how it works well enough. But with the right stuff in it it can even moisten the ingredients nicely inside giving it more flavor to it and making a very nice results. Even though fried chicken and pickles sandwiches are good almost no matter what.

  • Random User
    Random User Month ago

    I don't trust a french guy not insulting american cooking. The pickle comment disturbs me on a deep level.

  • sujoy007
    sujoy007 Month ago

    looks like shit. he should have watched other people do it before this videa was made

  • Gaku Yamamoto
    Gaku Yamamoto Month ago

    I am Japanese and I wanna try that‼️ It looks so delicious😋🍜❤️ I guess it has taken a lot of efforts!!

  • Eric Jefferson
    Eric Jefferson Month ago

    Nasty mufucka!

  • Angry Yankee
    Angry Yankee Month ago

    Been to Prince's Hot Chicken in Nashville, because I love Nashville hot chicken and I figured getting it from there would be the bucket-list quality chicken. First off, it's not hot. Yes, I ordered the hottest chicken they had, I even argued with the woman because she didn't want to sell me the hottest they had. Secondly, it's salty as hell. 0/5 stars. I make a better Nashville Hot Chicken than Princes.

  • Margaret deVries
    Margaret deVries Month ago

    My father was a great baker, me? Not so much ! But quite a good cook ..... We called the dumplins, dough boys ! Put them in a beef stew as well !

  • Joeblow Johnny
    Joeblow Johnny Month ago

    My dad use to say my god son , I been with your mother for 38 years ! You can eat anything ! Lmmfao !

  • Sam Wheat
    Sam Wheat Month ago

    Dont cry when you contract a flesh eating parasite from eating those things

  • gw wile
    gw wile Month ago

    Not enough butter and went a bit overboard with the French

  • Crimson Vulpes
    Crimson Vulpes Month ago

    His accent is thicker than chevre`

  • Eltwaino 15
    Eltwaino 15 Month ago

    I hate Ivan orkin he’s such a pretentious wank

  • vlad luck
    vlad luck Month ago

    "wha waht is that? is that goat? lol

  • vlad luck
    vlad luck Month ago

    fuck me up daddy

  • vlad luck
    vlad luck Month ago

    moist

  • Mz. SuGa BaBy !!!

    That was amazing...just perfect...not too much talking and she cooked everything to perfection🌟🌟🌟🌟🌟❤

  • Anna M
    Anna M Month ago

    what is this shit? Fix your title

  • Suzanne Baruch
    Suzanne Baruch Month ago

    That kneading machine looked super safe.

  • Kievaughn Brandon

    did she just call the hollandaise feathery?

  • Bruno Tulliani
    Bruno Tulliani Month ago

    What an amazing chef! He taught me to always improve on your technique.

  • Headbanger's Kitchen

    Who else is rewatching in 2019?

  • Suzanne Baruch
    Suzanne Baruch Month ago

    That whisk was *WAY* too small

  • Suzanne Baruch
    Suzanne Baruch Month ago

    LOLing @ all the ignorant comments that this isn't gnocchi

  • Michael Macolor
    Michael Macolor Month ago

    I wonder what Gordon would say if you served him that lol

  • shinvergil
    shinvergil Month ago

    They should cover their hands and mouths.

  • Marlin Mossberg
    Marlin Mossberg Month ago

    YAY real dumplings!

  • The BBQ Bodybuilder

    You got a real chicken...….RESPECT

  • Nah ImOnlyserious

    The life of the elites.

  • outofmindwithwings

    @3:42 What kind of tool is it being used to shape butter?

  • Hija DeSion
    Hija DeSion Month ago

    Hes hapy eating snails...😂

  • Suzanne Baruch
    Suzanne Baruch Month ago

    I'm not sure, but I think he's French.

  • Russell Seager
    Russell Seager Month ago

    Un repas fantastique. Je le recommande fortement!

  • Ellsworth Ware
    Ellsworth Ware Month ago

    That place was THE place for hot chicken in Nashville. Hope it finds a new location in North Nashville soon.

  • Jolly
    Jolly Month ago

    This is butter soup with escargot. I mean this much butter would make anything taste good.

  • Idgaf PIRU D.M.B
    Idgaf PIRU D.M.B Month ago

    I am from Louisiana and everytime I am in Nashville I am going to Prince chicken Louisiana has some great food and we are the best at cooking but that Prince hot Chicken shack is the greatest I ever had

  • Rawad Shams
    Rawad Shams Month ago

    guys i don't have say sauce , so anything else i can put? or dows it work without it too ? maybe salt or something ? where i live i never saw soy sauce in meals ppl cook here , arab meals btw .

  • Bianca Hotca
    Bianca Hotca Month ago

    too much sugar on top. that's crazy! but I really like his story and i'm interested in making paris brest too.

  • Eddie Gooden
    Eddie Gooden Month ago

    @1:37 That shit is HOT. Gangsta hands even in his 70's. What an icon.

  • Eddie Gooden
    Eddie Gooden Month ago

    Master Jacques Pépin cooking = instant drop in blood pressure. Period. Facts.

  • Gino Tricarico
    Gino Tricarico Month ago

    Complimenti alla signora franca,e tutto lo staff per la ricetta

  • Pamplemousse Mirabelle

    Hummmm 😋👍🏻

  • SV M
    SV M 2 months ago

    Gold.

  • SV M
    SV M 2 months ago

    He is the best for me

  • Nils Kätzchenfleisch
    Nils Kätzchenfleisch 2 months ago

    The most elegant of techniques with the most refined flavors but the egg still has the print from the breeding facility... Struck my eye...

  • I27T I84
    I27T I84 2 months ago

    This was so sweet!

  • Cash money
    Cash money 2 months ago

    You can also add a toping like bonito or tamago nori topping

  • OnceuponatimetherewasMEpostingacommentonyoutube

    a little bit over cooked imo

  • Bill Latibay
    Bill Latibay 2 months ago

    Why did you not show how she put the top pasta? I was like, that ricotta is A LOT. Asking myself how can she cover the entire thing.

    • T Xho
      T Xho Month ago

      It's actually pretty "easy". Just take 5 by 5inch pasta sheet squares, and fill the lower pasta sheet with a third of a cup of the filling, and then lay the top sheet ontop, starting from the back without pressing too much and making sure all the air is let out. After that just cut the pasta in the desired end shape :)

  • Yolanda72
    Yolanda72 2 months ago

    What does the fox say? 🎵 That’s 2013! 😐

  • Tyler Hughes
    Tyler Hughes 2 months ago

    3:00 this bitch has done this a few times 😲

  • wayne duff
    wayne duff 2 months ago

    That looks sooo good. I wish I had a kitchen.

  • Joss Maglaqui
    Joss Maglaqui 2 months ago

    The master

  • Marc Legarreta
    Marc Legarreta 2 months ago

    Cute kids! OMG.

  • Randyman
    Randyman 2 months ago

    So over the tattoo scene, stopped watching the second I saw them. Very unprofessional! it just looks filthy and trashy especially if your working with food.

  • Esai Campos
    Esai Campos 2 months ago

    Ewww snails are gross.

  • scotty200480
    scotty200480 2 months ago

    Only the French would be pompous enough to try and convince people that eating a snail from your garden is a delicacy, all because it’s got a bit of butter on. No wonder why the British find it difficult trying to understand the French.

  • Eva Beasley
    Eva Beasley 2 months ago

    Can't wait to use it on my brisket

  • Eva Beasley
    Eva Beasley 2 months ago

    I just bought the,Black pepper and salt, garlic salt

  • Chiita
    Chiita 2 months ago

    Im scared to try but it looks so good! Any recommendations on what to put in the butter? I like spicy lol

    • Powerhouse Smasher
      Powerhouse Smasher 2 months ago

      Chiita mixed sriracha sauce, lemon grass, chili, garlic ginger, butter together. Bam cilantro after. Asian fusion that shit like gotrunk

  • Abhilasha Rai
    Abhilasha Rai 2 months ago

    Blech

  • Carmen Santiago
    Carmen Santiago 2 months ago

    I loved watching you cook with your Mom. What a sweet video, thank you for posting.

  • Evan Schulte
    Evan Schulte 2 months ago

    Anthony bourdain is extremely honest, its refreshing. RIP the man for real

  • JoJo Mama
    JoJo Mama 2 months ago

    What's wrong with that woman?

  • Gary Ridgway
    Gary Ridgway 2 months ago

    Forced French accent.

  • jadranka martinovic
    jadranka martinovic 2 months ago

    Where is possible to buy those silicone mat for pate a cigarette ?

  • Alejandro Campos
    Alejandro Campos 2 months ago

    Se me hizo agua la boca

  • TheRealGrandadNo1
    TheRealGrandadNo1 2 months ago

    He's great, she looks as dumb as she looks!

  • Robert Palmer
    Robert Palmer 2 months ago

    1:15. Pure gold.

  • Ty Hoffman
    Ty Hoffman 2 months ago

    Tobacco lady watched my kids 😂

  • zack stpierre
    zack stpierre 2 months ago

    Jeeeezus I mean that looks delicious but could I have some of that steak please If that’s one plate he could make 6 plates out of that one steak! Probably a 30$ plate lmao insane

    • zack stpierre
      zack stpierre 8 days ago

      nargi shut ip

    • zack stpierre
      zack stpierre 8 days ago

      nargi shut up

    • zack stpierre
      zack stpierre 9 days ago

      nargi shut up no one cares about your bullshit There should be more steak on the plate So shut up :) that is all

    • nargi
      nargi 9 days ago

      it’s part of a tasting menu. it’s not a steakhouse.

  • Xj18A
    Xj18A 2 months ago

    Great chef. So basically all you can taste is the butter. Why not just fry up some butter and just eat the seasoned butter.

  • kozysnacker
    kozysnacker 2 months ago

    Is he French?

  • Vaiterius
    Vaiterius 2 months ago

    I missed my chance eating one of these while I was in France for a short time. How do they taste?

  • henribg1
    henribg1 2 months ago

    Great Chef!!

  • SuperP37
    SuperP37 2 months ago

    funny...all TV /Media people are magical thinking liberals..."we don't need a man"....while the Italian woman lives in reality...a man has more strength and this particular task requires more strength.