I have one question... How do you feel about sauerkraut?
@n.n.5293
7 ай бұрын
Didn’t like it as a kid but love it now. But often it is done too hastily. The longer you cook it, the better it gets. It gets milder if you cook it longer. If it has a velvety texture and a very mild sourness, it’s perfect. Also be careful with portioning. It can and will lead to digestive problems if you eat too much of it. Or, to quote my Dad: „Bohnen, Kraut, Linsen, lassens A*loch grinsen“ or „Beans, Kraut, Lentils will make your backside grin.“
@jpbanksnj
7 ай бұрын
I'm with @n.n.5293, I hated it as a kid but love it now. In fact I'm having Bratwurst and sauerkraut as a meal this week! I like the fresh Kissling's brand and sometimes mix a can of the cheap stuff in with it.
@jss309
7 ай бұрын
Sauerkraut, without vinegar, is one of the cheapest and best probiotics there is.
@MindaRox
7 ай бұрын
Love it!
@konami1979
7 ай бұрын
I stick to using the Sonoma Brinery brand here in California. It's fire.
@JustusVL
7 ай бұрын
I really love your videos, Mitch. They've been a breath of fresh air in the uniform, polished world of food-youtube. Just a nice person in a normal kitchen doing his best with some unfamiliar recipes. Great stuff. Also inspiring, I can't wait to try some of the recipes too.
@mitchmai
7 ай бұрын
Thanks for that nice comment. Made my night with that one. Truly
@b0therme
7 ай бұрын
There is no Justice, there is @JustusVL! Justus gets it!
@tallanvor
7 ай бұрын
German here. On one hand, I am really impressed what you were able to create, despite living in the US without ready access to the real stuff. On the other hand, I was like ...wtf... most of the time. If you translate recipes for e,g, Pfälzer Schlachtplatte or Schlachtschüssel, you will see what I mean. Frankfurter or Wiener are slim, medium length sausages with a very fine sausage meat, what they sold you look more like Krakauer (a really tasty sausage from Poland). Personally, I really support your choice of searing the pork belly over leaving it in the cooked state, HOWEVER, I highly recommend doing the searing beaforehand, so you transfer all that Maillard goodness to the cooking pot. All in all, you did a solid job, bravo!
@mitchmai
7 ай бұрын
Hey thanks for the nice words and solid tips on the sausages. Also very cool to have another German viewer. This makes me more hungry to try the real stuff. Cheers
@b0therme
7 ай бұрын
Ja, @tallanvor! Everything in America is kind of a hash. In Arizona I was offered a bowl of Miso Hornytoad soup. It was really smoked turkey. I wouldn't be surprised if we could find spaghetti sausage topped with salsa and fried okra somewhere.
@Alsacien
26 күн бұрын
I'm from Alsace and thought the same thing. I assumed that maybe that's how choucroute garnie is done in Germany as opposed to how we do it in Alsace, but it looks like you were as puzzled as I was. We use Knackwurst sausage in Alsace, but Frankfurter sausage is probably close enough, if not the same thing. His choucroute garnie still looked good, I'm sure I would've loved it, even with its American twist. We put clove (clou de girofle) in our choucroute garnie, but I've never been a fan of the taste since it reminds me of a product dentists used when I was a kid.
@jonathanross64
7 ай бұрын
Jon Ross here! Hunter sausage is the freakin best. Great work as always! Thanks for the shout out!
@mitchmai
7 ай бұрын
The Jon Ross... thank you sir.
@jayblaz7389
Ай бұрын
I am a Canadian living in Poland, I make this dish in the fall and winter. Have all the great products here such as a huge variety of sausages, homemade sour cabbage and great quality pork. I use plums or apples as well. This dish is not actually served in Poland but something a little similar is called Bigos.
@mitchmai
Ай бұрын
Oh dude very cool. Thanks for sharing :)
@konami1979
8 ай бұрын
That's a great recipe, I used to cook it every year for Oktoberfest. The duck fat makes the difference.
@mitchmai
7 ай бұрын
I would have to agree with you on the duck fat. Shoot... Looks like I'll just have to make this again. :)
@Sagittariuz912
7 ай бұрын
Glad to see my cultural heritage celebrated. Greetings from Germany!
@mitchmai
7 ай бұрын
Awesome to hear I have a German viewer. Thanks :)
@GEOHHADDAD
6 ай бұрын
It’s French
@J_LOVES_ME
7 ай бұрын
This looks like a winner! Love your videos. OK, so I've seen you in a few different kitchens on your videos, but I have to say, THIS ONE is my favorite! Very real and down to earth... so cozy with all the wood and tons of character. It just feels like home. ❤
@mitchmai
7 ай бұрын
Thanks, yup this is my kitchen. The size of a thimble, but it's made enough food to feed an army.
@ghengiscrayon
7 ай бұрын
Bravo. Great vid.
@mitchmai
7 ай бұрын
Thanks :)
@jonzimmerman798
7 ай бұрын
That looked amazing! Clearly a fish for a special occasion!
@mitchmai
7 ай бұрын
Oh yes. I call it, Thursday. I think another one is coming... looks like I'll have no choice but to make more.. DARN
@ivarsnijder
7 ай бұрын
All looks really good. I am dutch and travel in Europe a lot. I wouldn't call it German really, but European for sure. I love how you follow your instincts to make it better. Who likes all white pale food, except for the Bavarians? You do great job.
@mitchmai
7 ай бұрын
Thanks for the comment brother. And yup the 'instincts' can do me good sometimes. Other times.... eh
@mitchellgamer2762
7 ай бұрын
wie geht's mein Freund? Looks delicious brother. Love the fancy plate editing and gonna try to incorporate splidge into my vocab too.
@mitchmai
7 ай бұрын
lmao happy to hear. I may or may not have said splidge a few times in the past :0
@STVG71
7 ай бұрын
Nice little spread you laid out for the fam! Love, love, LOVE those white sausages and I'm a huge fan of sauerkraut and pierogies. Growing up in a German, Greek and Russian family, we feasted on these dishes. I would have went with a Wagner or Beethoven at the end to keep with the German feel but Vivaldi Winter is a good go to. 😀 Keep them coming! I'm learning a lot from watching you. Cheers!
@mitchmai
7 ай бұрын
Hey thanks for the nice comment. It also seems you were blessed with the genes of the people who have some incredible cuisine as well. Great tips for music too! Cheers.
@kevinpaulin7690
7 ай бұрын
Oh my goodness! How do we get invited to dinner? 😁 Looks great 👍 Oh, and we can’t forget the new vocabulary: splidge
@mitchmai
7 ай бұрын
Haha maybe one day I'll host a little pop up. Who knows :0
@MindaRox
7 ай бұрын
Really love your plating, and the dish looks delicious
@mitchmai
7 ай бұрын
Thanks I appreciate it. Tbh though it's hard to NOT make steaming pork look bad. I'm kind of curious how it would look if I haphazardly piled it up like the old days.
@parkheffelfinger3880
7 ай бұрын
I am a big fan of AB as well. As a matter of fact he ate in my restaurant once when he was in Vancouver on a publicity trip for A Cooks Tour. Congrats on your You Tube channel. I make choucroute garni at least once a year. The philosophy of this dish is to cook the rinsed, drained and rehydrated kraut for several hours. It is braised in the oven with fatty pork cuts such as smoked hock,slab bacon (a whole piece) and smoked loin . Once the braise is done the cabbage is very tender and glistening with fat. It has transformed from salty and crunchy to very sweet and tender. It has absorbed most of the Riesling. Just before serving, slice the meats and separate the hock meat from the fat, skin and bones. Serve with steamed potatoes and sausages as in Anthony’s recipe. Yum!
@mitchmai
7 ай бұрын
Dude thanks for the comment! You really shined some light on this dish. I think I have to try it again with this method. I found it a little rushed with all that liquid. If you have a solid recipe, please send it to my email found on my info page. Cheers
@jakedo4577
7 ай бұрын
This is without a doubt one of if not, AB favorite and possibly tragic last meal. He always was a fan of meat in tube forms, when I saw this. There is a sense of bittersweet to it, cause it’s so simple to make and yet it kinda reminds me of him. I’ll be honest, last couple days I lost sleep because I feel like shit. I just want to say how happy I am to find this channel.
@mitchmai
7 ай бұрын
Thanks for the comment brother, and I'm glad you're here. I actually just watched AB's Jersey episode of no reservations with my gf, and it indeed was bitter sweet viewing.
@cyagen9782
7 ай бұрын
This is a wast German/Alsace French version. My German mother in law does not add wine, she adds grated carrots and Ananas chunks in cans with the Juice they are canned in. The liquid needs to be kept and served! Mash your potatoes or Knödel in it! The White sausage is associated with Bavaria and is great with sweet mustard. In these types of dish I prefer the smoked "neck roast" to the loin. It has more taste and a better texture. It you lov d this Google Grünkohl....best German dish ever IMHO.
@mitchmai
7 ай бұрын
Great freaking tips. How am I just learning of the trick with the potatoes.... GOSH this will be done next time. As for the Grünkoh, I'm looking it up as we speak.
@matthybels7505
2 ай бұрын
love ur videos man mad inspiring
@mitchmai
2 ай бұрын
Awesome to hear. Truly :)
@prccap
7 ай бұрын
love me some TV Kielbasi!!!!!! I just pick some up last week too
@mitchmai
7 ай бұрын
Can't beat it.
@lukews1519
7 ай бұрын
Love that you seared the bacon, totally would have done the same. Would have loved to hear your opinions on the dish though like a bit of a post meal recap.
@mitchmai
7 ай бұрын
Agreed, I did rush the end a bit. It was lovely, but I don't think my fam were huge fans. I would def make it again.
@kinngrimm
7 ай бұрын
The pale once could have been "Weißwurst" if so they usually are eaten with "Brezen" aka pretzels and *sweet* mustard, nothing else needed for that. The other option would have been "Wellwurst" which is more or less the same just without casing and gets fried and then eaten together with f.e. fried potato slices aka "Bratkartoffeln". I don't hate what you did to the "geräucherts Wamerl" aka bacon, still depending on whom you ask, you can also slice them up first, fry them next and add them then to the sauerkraut when you start the cooking of the sauerkraut. Gives the kraut a bit of darker tone. Also add some cumin seeds into that sauerkraut!
@mitchmai
7 ай бұрын
I am liking EVERYTHING you are saying sir. I freaking love this kind of cuisine. It's to the point, it's economical, and it's not hard to prepare. p.s. I am a little german, although what percent, no freaking clue
@kinngrimm
7 ай бұрын
@@mitchmai well the percent that counts i would say ;) Traditional german food in many ways is rather simple at least where it comes to the meaty variaty, but as i have often also seen with japanese and other cuisines, simplicity is its own virtue and as simple as many things look or sound, still need carefull handling and preperation. The german sausages f.e. here in Franken(province of bavaria) you hardly find a village or region which does not make them slightly differently. Equally the beer (at least 300 privatly owned breweries in Franken alone and none of their beers taste the same). Without the butcher knowing his job well, we wouldn't be able to aquire them and have therefor less hustle with the dishes in the end ^^. Without the farmer caring for the animals ... . You see where i am going with that. Which also brings me to my maybe greatest critique to the US. (not you) Which are these freakin franchise cancers. They are like a scourge on the earth making everything look, feel, taste the same. I know it is worse in the US, but still i can now go pretty much in any german city and see the same shopfronts, selling the same bullshit. Where in that is there the individualism we here in the west would be so proud of? Sorry for my venting, it is just something constantly being pushed onto you *sigh* anyways ... . I only came late to know about Bourdain, but liked his grounded demeanor where he traveled the world meeting people on eyelevel and tasting their foods. The making stock episode was my first vid of yours and since then i watch now and then another. Keep em coming :)
@n.n.5293
7 ай бұрын
Nice one! Greetings from Germany.
@mitchmai
7 ай бұрын
Thank you, and freaking awesome to hear a viewer from Germany.
@SomeReallyUniqueName
7 ай бұрын
Similar to what my mom used to make but only with Blutwurst (blood sausage) and grobe Leberwurst (course liver sausage) in the pot. Also was served with mashed potatoes and mustard. Dunno if it was traditional Frankonian or Bohemian, where the ancestors are from. Pirogies (sp?) are not traditionaly German. Also greetings from Germany! ;)
@BobakMASD1
6 ай бұрын
Hey Mitch... A little late to the game on this one, but alas, real life encroaches sometime, ya know? As for the sauerkraut question, I love it. My sisters mother-in-law made it killer and I've never been able to find anything like it since. But I digress... You're making all these wonderful dishes that we are gleefully drooling over but something you said in this vid resonated with me. Everyone else was eating and you were going to join them. You said this just before you signed off. Well, this got me to thinking how does everyone else like what you are making??? Is it being received well? Are you being greedy and keeping it all for yourself? Enquiring minds want to know! ;) Seriously, I think it would be interesting to get your folks's opinions on the dishes your making. Take it for what it's worth, it was just an observation that struck a chord with me. Cheers!
@mitchmai
6 ай бұрын
Hey Bob not to worry. I agree with checking in on the fam. Here I can tell you, sadly I don't think it was TOO well received. The white wine was a little too strong for the fam, and the white sausages had an odd texture. Personally I enjoyed everything :) thanks for the feedback
@kinngrimm
7 ай бұрын
You mash your potatos on your plate into that sauerkraut water and take a bite of that with the meat together ... just trust me on that.
@mitchmai
7 ай бұрын
Spoken like a man who knows his food. Will do for next time.
@Rashinban_
7 ай бұрын
I agree with @JustusVL, I like seeing a cook working in a non studio environment. I also love and respect the gusto to go into shops/delis and ask them to record for the videos; I feel like that would be awkward to ask but it adds a little sauce to the video to see where you're sourcing your ingredients and potentially finding a new place to check out.
@mitchmai
7 ай бұрын
Hey thanks for the comment! Yeah the asking part initially left me rosy cheeked and nervous (tripod in tow). But fortunately most owners are on board when they see I'm not here to make a fool of myself with some tik tok. Thanks for the nice words.
@markowalski1
7 ай бұрын
You should make your own ghee, it's so simple and quick to do. The jarred stuff is stupid expensive.
@mitchmai
7 ай бұрын
Agreed. Whenever I make brown butter, I reserve some as a ghee substitute. Way I see it, it's the same thing but with even MORE flavor.
@morganmensa5129
7 ай бұрын
I think the extra liquid is to skip the boiliing the sausage and potatoes the second time, soaks it up. I make this kinda thing for xmas heaps. Good work browning the pork belly.
@mitchmai
7 ай бұрын
Great tip and thanks for the comment!
@theeclecticchef
7 ай бұрын
You do a very good job with limited resources and cooking spaces. I am not big on purchased sausages and cured meats -- I'd rather make my own -- since there's just to much salt in them. I am lucky/unlucky that a large part of one of the four Asian supermarkets I shop at has turned a large part of the store over to Eastern European stuff. Sausages and various fish up the ying yang. BTW, they don't sponsor me, but you need an Instant Pot in the worst way. I have two -- and I use them at least once a day. Steaming is a breeze. And the air fryer lid? Looks hokey but makes the best crispy pork belly. Anyway, just my 10c. You are doing a very good job; keep it up.
@mitchmai
7 ай бұрын
Hey thanks for all the solid tips. While I don't like premade stuff, when it comes to house made sausage and deli cuts I love being a patron to such stores. Idk why but I have a reverence for such things. CHeers
@jonaslundholm
7 ай бұрын
Delicious
@etm567
4 ай бұрын
Oh, come on1 Oom pah pah, oom pah pah, that's how it goes; oom pah pah, oom pah pah, everyone knows..... They all ????? how it ????? (can't remember the rest, this version is from the movie Oliver!)
@mitchmai
4 ай бұрын
I legit haven't heard it! Send a link I'd check it out
@captainbackflash
7 ай бұрын
Did he wash the Sauerkraut?
@kinngrimm
7 ай бұрын
Made me hold my breath ... till i remembered, that while i don't wash it i do remove the liquid in which the Kraut comes. The liquid is even for me, a german, too "sauer" ^^. Instead of wine i just use some vegetable fond.
@mitchmai
7 ай бұрын
Yup twas washed. Thanks for the comment
@sunbro9133
7 ай бұрын
I spray IPA on my frozen window to melt the ice
@mitchmai
7 ай бұрын
Beer? Noted.
@jpbanksnj
7 ай бұрын
Great video Mitch! I love the Polish American Deli, I'm a long time customer but have never tried that sauerkraut, I'm there... I'm not sure if you ever go to the Williamstown Amish Market, but they have a stand there that has a good selection of the German Wursts, or at least they used to, I haven't done an Oktoberfest meal in a few years.
@mitchmai
7 ай бұрын
Hey awesome to hear you've been. As for the Amish market, I'm sure they slap as well.
@jcolby298
7 ай бұрын
That pork loin in sauerkraut is called "Kassler". In case you want to investigate that dish some more. To get the meat right you need to cook low and slow. Fun fact, germans don't like their sauerkraut too sour. It's way more sour in the states. To get the true german taste, you can rinse with water or even add some sugar or pineapple. Your dish looks great though.
@mitchmai
7 ай бұрын
Thanks for the comment. I noticed the kraut was different when softened with the onions, wine, and a quick rinse. I really enjoyed it this way.
@wmbinnj2763
7 ай бұрын
ohhh, almost forgot. the deep dish . . . did you have it or was that from one of the stores in Phila? I used to shop for it when it was about 1/8 the price it is now. People caught on to it and now it's very expensive. I think that was one of the original patterns. Real Polish pottery. Best regards,
@mitchmai
7 ай бұрын
Dude you know the stuff! This is indeed real Polish pottery, but my Mom got it a while back. Not sure from where, or from who.
@fluffmallow1159
7 ай бұрын
I know that it doesn't matter but you do pronounce the s in 'Les' when it comes before the word 'halles'. phonetically its 'lesall'
@mitchmai
7 ай бұрын
Thanks for the comment! As for the pronunciation, it's interesting because I've heard both ways. Tony himself omits the 's' but I have heard others say you should say it.
@NormanItalianYankee
7 ай бұрын
You’re adorable
@mitchmai
7 ай бұрын
teehe
@geekonaleash1785
7 ай бұрын
My Polish mother and German father would have been quite pleased with your food fare today:)..and as far as sauerkraut goes? I'm all in.
@mitchmai
7 ай бұрын
Awesome to hear. I am both of those things as well!
@geekonaleash1785
7 ай бұрын
@@mitchmai you rock:)
@ivanriveira4249
7 ай бұрын
I’m famous hahahaha
@mitchmai
7 ай бұрын
Yes. YES
@Austin333-gl1gc
8 ай бұрын
First
@mitchmai
8 ай бұрын
Oh you.
@adamchurvis1
Ай бұрын
BS ends at 2:49 when he actually gets into the kitchen. You're welcome.
@mitchmai
Ай бұрын
Hey thanks for watching, but I don't think this channel is for you if you want straight cooking. I really like Brian Lagerstrom or the legend, Jaques Pepin if you're into more of the 'meat and potatoes' of the craft. Pun intended.
@adamchurvis1
Ай бұрын
@@mitchmai I still have my copy of Jacques Pepin's _La Methode_ from forty years ago, which was the first cookery book that encouraged me to really learn how to cook. My father's old copy of _The Larousse Gastronomique_ just intimidated the hell out of me back then. I had just become a single parent with full custody of my one-year-old son and I was terrified. While there is the infamous tale of the Mushy French Bread Soup born out of my fumbling one of Pepin's TV recipes (let us never speak of it again), everything else took like a charm. I now make glace de viande twice a year in a 30-quart stock pot filled to the brim and barely bubbling for 48 hours, and that's all down to Jacques Pepin. Thanks for mentioning him. He was Charles de Gaulle's personal chef, and my mentor from afar. Hey, no offense intended. I made my third or fourth Choucroute Garnie last night and I was looking for a little different inspiration this time. The family liked it but I didn't. Anyway, I was getting frustrated going from video to video, cursing long musical intros and promising the Devil my eternal soul if only he would just sort of shove the appropriate info into my mind, kind of like _The Matrix_ with "I know kung fu." Anyway, yours was one of the last I came to, and by that time I was about ready to drive around Atlanta throwing Twinkies at people and yelling, "There you go, Sparky! More mediocrity for you to wallow in!" But I digress. Anyway, have you checked out Helen Rennie? With all due respect, she's the best on the Internet. Best in history, actually, going all the way back to the time of the Cavemen. Check her out.
@justinlawrence111
7 ай бұрын
Riesling is the exact opposite of dry white wine my dude, shits almost a desert wine
@JustusVL
7 ай бұрын
Riesling can be dry or sweet! It just refers to the grape variety. Definitely recommend if you haven't tried a dry one.
@Dubsadub
8 ай бұрын
It's not German, though.
@SCP_Foundation_Spokesperson
7 ай бұрын
Choucroute garnie is a French take on a German classic. And Schlachteplatte, which is very similar, definitely is German.
@Alyssa-nd5cc
7 ай бұрын
No, but it is Alsatian. Alsace-Lorraine is on the French side of the border with Germany, so Bourdain had every right to include this classic Franco-German dish in his cookbook. My mother and I ordered choucroute in Paris some years back at La Coupole, a large, famous brasserie. The HUGE platter included a whole pig's snout--whiskers and all! 😂
@Dubsadub
7 ай бұрын
@@Alyssa-nd5cc thank you for that incredibly educational post that I already pointed out in 4 words. The thumbnail says German.
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