Now that will be something special. I'm pinning your comment to manifest this.
@Yurihoodjr1975
8 күн бұрын
Thanks @mitchmai you inspired me to buy the book. My brother’s anniversary is coming up soon and I got to thinking of a menu. He and his wife just went to France so I’m going to make rillettes to start and beef bourguinon with a nice little salad. This video showed me how easy this one is. But I have to make a test batch.
@mitchmai
5 күн бұрын
Dude awesome to hear :) Might I recommend the mushroom soup as well. Even better the next day. I have a nice playlist called "that's it?" that might be fun to give a go. Maximum flavor, minimum effort.
@Joe-vs6gs
5 ай бұрын
Dope video. Commenting for the algorithm.
@mitchmai
5 ай бұрын
Thanks :)
@a.wagner7985
5 ай бұрын
Imma try to coment on all of theese and follow the series more closely. Its really cool and it deserves more attention.
@mitchmai
5 ай бұрын
Hey I appreciate that! Not necessary to go through the trouble, but I’m glad you found me.
@RJG77
5 ай бұрын
That’s quite an unusual way to make Rillettes - they are generally confit’d in high quality pork fat (lard) rather than water and, after being shredded, some of the pork fat is then added back in and the mixture combined/churned to create a smooth pate-like consistency that can be spread on toasted baguette.
@mitchmai
5 ай бұрын
Ya know on further research I have found this is not 'traditional' but I know for a fact I couldn't afford enough fat to cover the meat. That being said, I'm happy with this sort of short cut
@garrett3441
5 ай бұрын
Just found you. I own that book and have successfully prepared a few of the simpler dishes. Thank you for showing the way!!
@mitchmai
5 ай бұрын
Fantastic to hear, and thank you for your comment!
@BricelynTowne
5 ай бұрын
I'm cooking through The Les Halle's cook book too! Love seeing your videos out there, we're cooking different things, I Love seeing the other recipes before I get to them!
@mitchmai
5 ай бұрын
Freaking awesome dude. Please allow me to be the test dummy/punching bag of the internet, and learn from my mistakes!
@JimsonFurball
5 ай бұрын
I was looking for some kind of snack thing to make for an eclipse party next Monday, I got rickrolled by Mitch, and now here I am, realizing that rillettes are what I was looking for the whole time. Thanks, dude.
@mitchmai
5 ай бұрын
Lmaooo rick rolling, eclipse party, what's next? I'm grateful you're going to give this a go. Highly recommend a little more salt than I used (prob like 3 Tbsp.) and get yourself some good wine. Cheers
@BigNightFan
5 ай бұрын
Awesome. Definitely going to try making this at home...
@mitchmai
5 ай бұрын
Super easy, lmk how she goes!
@J_LOVES_ME
2 ай бұрын
So easy, this looks great! I love rillettes, never would have imagined it was so easy. I totally would have kept the broth, too. ;)
@mitchmai
2 ай бұрын
Thanks for the comment my friend. Glad you enjoyed :)
@chrisdziedzic2544
5 ай бұрын
Mitch... at some point when you want to put on a major feast from the Les Halles cookbook, I'm sure a bunch of your subscribers would easily join a contest to win a seat at that table.
@mitchmai
5 ай бұрын
Haha now that's a great idea. I have been thinking on a few things... (dramatic clock ticking sound)
@debbiezullo7056
5 ай бұрын
Mitch, that looks absolutely delicious I have not had that in years. I love that you added the Brandy. I’ll have to make that soon. Truly great for a party. I’m half Italian and half Polish, my mother was Polish she would make amazing pierogies and my favorite ones ( I’ve had all of them ) my favorite ones are Italian plum with a pinch of sugar, and after you simmer them in butter and they’re absolutely delicious! I love your videos keep them coming please. Take care. 💋
@mitchmai
5 ай бұрын
Hey Debbie I'm Italian and Polish as well :) I'm sure it'll come out great. As for pierogies, I have one word. Yes.
@jpbanksnj
5 ай бұрын
Pork Roll, Scrapple and Spam, all the staples of a Jersey kid.
@mitchmai
5 ай бұрын
Oh yes.
@MinnoMinori
5 ай бұрын
I get what you're saying when you do the SPAM comparison; the base of it is all there - ham, salt, water, gelatin - just not a more dedicated binder. Anthony is one of a handful of chefs that isn't pretentious about super-processed foods (Alton Brown has a whole episode on canned tuna.) They never replace the original, but they exist as their own thing and that's perfectly valid. When that's what you have at hand, you find ways to make it shine as itself or elevate it.
@mitchmai
5 ай бұрын
Thanks for your comment :) As for the Spam, I'm glad I'm not alone with the thought. I'd say I agree overall with your sentiment on food as well. Nicely said
@STVG71
5 ай бұрын
I love both Spam and those Underwood chicken spread tins! Spam and Underwood chicken spread tins are hated upon and I don't know why because they both have their place just like this recipe from Bourdain. It is really just a much higher class version of those because you aren't using mechanically separated chicken. The layer of fat... check. The shredded meat... check.
@mitchmai
5 ай бұрын
Preachhhh
@k_meleon
5 ай бұрын
Hi, I find that rillettes especially with pork do not require adding much aromatics, although you do have to be quite heavy on the salt since they are very fatty. The pork should really be the star of the spread. On the other hand, if you ever make chicken rillettes, some aromatics are nice since the flavor isn't as pronounced.
@k_meleon
5 ай бұрын
Also, definitely leave the fat on top even when serving, it is there both for preservation and for taste. Duck fat was a very appropriate substitute as duck rillettes are an absolute classic!
@mitchmai
5 ай бұрын
Hey there thanks for the comment. As for the aromatics I get where your coming from, it would be interesting to just go pork next time with an emphasis on the salt
@markwood5490
5 ай бұрын
Not sure the Spam reference is recommended! Great job boss.
@mitchmai
5 ай бұрын
Spam is rarely recommended, but always waiting. p.s. I have no clue what I meant by that.
@erich7592
5 ай бұрын
Another good one and you totally got me with the other video.
@mitchmai
5 ай бұрын
heheeeeee. Thanks for sticking around :)
@Kalizal
5 ай бұрын
Going to have to give that a try.
@mitchmai
5 ай бұрын
Lmk how she goes. Super simple :)
@UnPureMaddness
5 ай бұрын
Commenting for exposure this is quality content. No Joke! I Swear I'm real?
@mitchmai
5 ай бұрын
Hey I appreciate that. I believe your real... kind of.
@josephcercy8117
5 ай бұрын
Try it using duck or goose. You won't regret it.
@mitchmai
5 ай бұрын
Oh yes. Duck confit has changed my life. Thanks for your comment
@zell189
5 ай бұрын
Solid video, I'm surprised from seeing the sub count. You deserve more subs honestly
@mitchmai
5 ай бұрын
I really appreciate that. I'll be here for it when we get there. More subs, more doing what I love :)
@wendybinnj
5 ай бұрын
just gets better and better. the rillettes calls for wine and.... wine. after that, something with pastry cream or those key lime creme brulees. p.s. same jars. i put spices in mine. the lids rust though. later, Rick.... er, Mitch😊
@mitchmai
5 ай бұрын
Hey Wendy good to hear from you. I do love the utility of these cute jars, but I am equally annoyed at the potential rusting later down the road. Thankfully it take quite some time for that to happen. Cheers :)
@KevinFeeley_KHF
5 ай бұрын
Nice work. A suggestion for that preparation. At the stage where you are "potting" the meat, take the extra step to then "preserve" the jars full of meat with a water bath. Once you've done that it will keep for quite a long time in the fridge. Nice call on the duck fat. That stuff takes food to a whole other level. Though any nicely rendered animal fat would be a great choice.
@mitchmai
5 ай бұрын
Hey thanks for the advice Kevin. As for the water bath, is there a certain temp you go for?
@KevinFeeley_KHF
5 ай бұрын
@@mitchmai follow guidelines canning as described by your local university extension office. They should have free documentation online that is specific to your altitude.
@KevinFeeley_KHF
5 ай бұрын
@mitchmai The general rule of thumb is boil the jars for 20 minutes then gently remove and cool on a rack over a towel.
@mitchmai
5 ай бұрын
Dude what is your PROBLEM. Lol you are an encyclopedia. I always appreciate the advice @@KevinFeeley_KHF
@Monsta_millie
5 ай бұрын
Might have to give this a go
@mitchmai
5 ай бұрын
Do it. Do.... IT. hehe
@frzen
5 ай бұрын
I hope you are never going to give us up
@mitchmai
5 ай бұрын
HA that is gold :)
@cyagen9782
5 ай бұрын
You should look up French Canadian creton....simple ground pork simmered slowly in water (or milk) with spice and thicken with breadcrumbs....poor's man rillettes and, IMHO, better. Keep up the good work!
@mitchmai
5 ай бұрын
I love that French Canadian cuisine, I'll check it out. Any recipe recs?
@theelk801
5 ай бұрын
you should try making pre-colonial pork adobo, it’s a lot like this
@mitchmai
5 ай бұрын
Haha sound like something the Townsends would absolutely nail
@theelk801
5 ай бұрын
@@mitchmai there’s a great video about it from andy cooks
@rick-hm9lv
5 ай бұрын
When you put the pot into the oven at 2:23, I was like, "Yikes!. His butt is all up in my face!" Other than that, it was another great video. Thanks, man
@mitchmai
5 ай бұрын
Heyohhh more than one type of ham was displayed here... I'm sorry
@rick-hm9lv
5 ай бұрын
@@mitchmai Ahahaha! From now on I'm gonna be watching every single one of your vids just to get another glimpse of that sweet butt. Lol. Love your show, man
@shinsupafly
5 ай бұрын
Lol, got rickrolled. Commenting for the algorithm! Please do rest, i cant imagine the livestreams being easy. Thanks for all the content
@mitchmai
5 ай бұрын
Hey I appreciate that. I'm taking it easy. working on my next video with a little more effort into the quality of it. May come out late, but I'll be proud of it.
@MattRoadhouse
5 ай бұрын
3:00 yeah, water helps render and protect the meat, but left like that it can draw flavor out too (just like making stock and tossing everything but the liquid after lol) having the lid ajar can help move water out and concentrate when braising (honestly, I braise everything, hit that hard in a pan first, get a crust before putting in to the Dutch Oven) reduce 'stock' to near zero then have the muscle fibers suck that up when shredding imho :) Does seem odd he went with zero aromatic veg, no bay leaves, nada. Something like cooked cranberries or a diced fruit could be bangin' in there - add some elements to the SPAM (acidic to cut the fatty pork)
@mitchmai
5 ай бұрын
Matt you strike again, great comment brother. I'm with you on braising everything lol, there's little to lose
@aboutagirl80
4 ай бұрын
It reminds me of deviled ham a little.
@mitchmai
4 ай бұрын
Yup it's totally up there
@aboutagirl80
4 ай бұрын
@@mitchmai maybe it was a precursor to potted meat? That’s really cool. Also just want to say I appreciate your content so much. I’ve loved watching Anthony Bourdain for years and seeing your appreciation for him makes me super happy.
@PassionFlower4599
5 ай бұрын
Heard NJ/NYC had a bit of shake, rattle and roll today... 4.8 we're told. All the Mais and kitties okay?
@mitchmai
5 ай бұрын
We are stable! Thanks for asking, tbh we didn't even feel it in my area
@PassionFlower4599
5 ай бұрын
@@mitchmai Good to hear your area didn't feel anything.... Although you may want to consult a doctor if that continues.
@babomeister8034
5 ай бұрын
Thanks for your videos dude! Love them! Btw - are you American? In this case: Cheers for being able to pronounce other languages other than US English! Greetings from Europe!
@mitchmai
5 ай бұрын
Hey there, I am American indeed. As for my pronunciation, I try to give it my best :) Glad you enjoy the videos my friend, and cool to hear another viewer from another Country :)
@konami1979
5 ай бұрын
I'm glad it turned out well. I tried out this recipe and found the rillettes to be bland.
@mitchmai
5 ай бұрын
Yeah ya know it was a little subtle, but I think that's the point. Next time I'd go even a little heavier with the salt, maybe 3 Tbsp.
@lukews1519
5 ай бұрын
Got sad when you removed the duck fat, is it recommended?
@mitchmai
5 ай бұрын
Sorry do you mean when I added the duck fat? In that case it wasn't recommended, it was what I had lying around.
@lukews1519
5 ай бұрын
@@mitchmai I mean more in the sense that the fat was inedible and could be mixed into the spread.
@nicolasgoulet4831
4 ай бұрын
Try creton
@mitchmai
4 ай бұрын
I would certainly
@Austin333-gl1gc
5 ай бұрын
How much are those gurkins?
@mitchmai
5 ай бұрын
Those little pickles, I think about $5.00 a jar max
@Austin333-gl1gc
5 ай бұрын
@@mitchmai Okay, thank you
@PLF...
5 ай бұрын
why are you not cooking with any fat though - that flavor you left in that stock from the pot should be in the rillettes. Cook with the fat, use that mate
@mitchmai
5 ай бұрын
Agreed. I did add some of the fat off camera, but it certainly would've packed more of a punch if I cooked confit style
@pawlpoche8736
5 ай бұрын
I’ve subscribed because you will do well Editing done well Just be open to subscribers request I’ll watch every episode I’m from Louisiana and my family has a famous restaurant there “Poche’s in Poche Bridge Louisiana “😊
@mitchmai
5 ай бұрын
Hey man happy to hear! I'll give the restaurant a look as well.
@gladysobrien1055
5 ай бұрын
Cholesterol….is the most nutritious fat you can eat! It is heart healthy! Check out the carnivore diet‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
@skype309
5 ай бұрын
For this kind of recipes, I can recommend a pressure cooker. In my experience, it cuts the total cooking time to at least a fourth, while simultaneously enhancing the texture and juiciness of the meat.
@mitchmai
5 ай бұрын
I like that a whole lot. Now to 'borrow' a pressure cooker.
@skype309
5 ай бұрын
@@mitchmaiYou don't even need to buy a new one, a good quality vintage one is just fine - I got mine from my grandma. Also, invaluable if you want to make rich stocks from scratch in 1,5h instead of 5-6! There's a reason many Japanese ramen chefs use them for making their broth.
@mitchmai
5 ай бұрын
@@skype309 you… are making too much sense. Any links on a solid way to incorporate one for a stock?
@skype309
5 ай бұрын
(reposting this comment the third time, because KZitem seems not to allow comments with added URLs. Search for "serious eats Pressure Cooker Chicken Stock Recipe" with Google) But you don't actually need a recipe, just proceed as you normally would, only reduce the cooking time. If you want to make a whole dish, you need a bit of experience, how long certain things need, so they don't fall apart. Here is an example recipe I recently made "Green bean soup with prime rib" (Grüner Bohneneintopf): 1. Making the stock out of beef bones, chicken parts and Mirepoux- 1,5 h (for things like demi-glace, with very big bones, I would go up to 6 hours) 2. Filtering the stock, adding large chunks of prime rib (roughly 4x2 inches) - roughly 35 min. The meat was so tender afterwards, you could shred it with your hands. 3. Taking the meat out, adding the small cut vegetables (green beans, leaks, potatoes, carrots) - roughly 6 minutes. (Times always measured after reaching maximum pressure) So for a lot of recipes, where meat has to be cooked until tender, or a stock has to be made, a pressure cooker not only saves you a lot of time, but, in my experience, also enhances the meat texture compared to regular cooking. (the prime rib would have taken at least 3 hours I guess, with the risk of getting "dry")
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