I am a chef from Egypt and I love your interest in detail .. I want to send greetings to all of you from Egypt and apologize for the weakness of my English language but I work to improve it I love you all
@abidounesaad3780
6 жыл бұрын
Your English is fine
@paraglide01
6 жыл бұрын
Nothing wrong with your english, its perfect. Maybe the use of the dots needs improving ;-)
@wingy200
6 жыл бұрын
Greetings to you from Iowa, USA. Your English is better than many Americans on the internet.
@moogybannahilstopaflingon6803
5 жыл бұрын
Yes Chief!
@zalman7208
5 жыл бұрын
You should read our Arabic. Not pretty.
@samqiu9697
6 жыл бұрын
This guy deserves more subs.
@steviesosa5617
6 жыл бұрын
Lamborghini 😂😂😂
@1990Thunderbolt
6 жыл бұрын
Bugatti!!!!
@brunobacote1
6 жыл бұрын
It was so bad that was good!
@hillsstory2412
5 жыл бұрын
Bad joke man
@hillsstory2412
5 жыл бұрын
🧐🤤😉😂
@colouredlioness2199
5 жыл бұрын
He is perfect! 😂
@wingy200
6 жыл бұрын
3:16 that serious face after laughing always KILLS me. 😂
@faislalfify489
6 жыл бұрын
The Lamborghini joke though LMAO
@Aria36996
5 жыл бұрын
The lamb stew was so flavoursome and mouth-watering...absolutely delicious, I religiously followed the recipe, from the stock to the candied orange peel, even the pickiest guest enjoyed it with all senses. Thank you Bruno for your faultless recipes, you never disappoint greetings from Australia
@BrunoAlbouze
5 жыл бұрын
Thank you! 2019 is going to be even better 🤗
@Jazagivid
6 жыл бұрын
5 star stew! Amazing! Thanks for the inspiration!
@moogybannahilstopaflingon6803
5 жыл бұрын
It’s absolutely delicious!
@wavertreetv
3 жыл бұрын
I tried this last night. Incredible flavours in the sauce. The meat was so tender. Great recipe which I will certainly try again.
@prisfb
4 жыл бұрын
I have to make this one for Christmas. Thanks Chef Bruno! You’re simply the best chef!
@chantalpuissant3960
6 жыл бұрын
You're amazing 😉 I just love everything you do.
@ericwidder2954
5 жыл бұрын
OMG he combined a joke with a death stare.
@Craftmasterist
6 жыл бұрын
Sooo delicious!! You should try adding dried prunes to the stew. It pairs so good and adds a sweet and sour taste. It’s used in traditional Persian lamb dishes. I know it sounds odd but trust me.
@SuzanneBaruch
6 жыл бұрын
I was thinking the exact same thing! Prunes are so wonderful in this kind of stew ❤️❤️❤️❤️❤️❤️❤️
@CAL-of9mu
6 жыл бұрын
They have traditonal tajine with lamb and stew in North Africa. It's well known here in France. So not weird at all. Bruno is French so..
@SpaghettiToaster
5 жыл бұрын
I'd probably not use prunes if you have already used the candied orange peels. The flavors would clash I think. The peels and prunes serve similar purposes though and are probably each delicious on their own.
@Craftmasterist
5 жыл бұрын
SpaghettiToaster orange and prunes compliment each other very well. I put both of them in my stew and it’s delicious!
@SpaghettiToaster
5 жыл бұрын
@@Craftmasterist Yeah I guess for such a big pot of stew there's enough room to put both
@niapurdue230
6 жыл бұрын
thanks, now I know what to make for my dad's birthday
@bylyn9846
6 жыл бұрын
OMG! This stew will melt in your mouth! Savor the Flavor!
@MinMin-jr2js
5 жыл бұрын
Omg!!!! I love your passion of cooking
@18mi181
6 жыл бұрын
Chef, please show me your techniques, I want to be your apprentice..!!! Greetings from Venezuela
@moogybannahilstopaflingon6803
5 жыл бұрын
If you don’t feel comfortable boneing your lamb, ask a Kiwi to bone it for you...they will flock to the task...cock the flock is pretty much the norm. Or dead tourists...
@shadabm4u
5 жыл бұрын
U r a superhero Chef!! Amazing dishes and great recipes.. God Bless You!!
@commentcopbadge6665
4 жыл бұрын
That "Lamborghini" joke is like a good stew to me. It was better the next day. I found myself thinking about that joke out of nowhere the next day and just broke out into laughter but when I heard Bruno say it the first time, I just had a tiny chuckle. lol True story.
@moogybannahilstopaflingon6803
5 жыл бұрын
This is delicious. I’ve made it three times now and the flavour is remarkable. Bruno’s tip on roasting the bones, smearing them with tomato paste and then roasting them again is one of the best cooking tips I’ve ever been lucky enough to see. The difference in the flavour is mind blowing. The flavour jumps from the stock. You’ll never not roast your bones after you’ve done it the first time. Amazing!
@manashseth7247
3 жыл бұрын
I love you..,your every dish i applied..,very good feedback from customer.
@zacharyzoet3046
6 жыл бұрын
Bruno tears apart the lamb’s shoulder like a hungry papa wolf who has a pack of hungry pupper wolvies to feed in the den. Ow-ow-owooh!
@myiramddhif7641
5 жыл бұрын
I love his cooking and I love his sense of humor
@steevinator
6 жыл бұрын
J'ai appris à maîtriser les bouillons et les fumets grâce à vos vidéos, merci chef. Encore une recette excellente, moi qui adore l'agneau.
@nalinir5092
4 жыл бұрын
🤦♀️😆😂OMG! I LOL so hard with your Lamborghini joke after your usual and sexy tutorial. Totally unexpected. Love it!!!
@81MrKMan
4 жыл бұрын
Thanks Bruno. I made this today for the family. Turned out great. But it was a ton of work LOL.
@BrunoAlbouze
4 жыл бұрын
81MrKMan Bravo 🤗
@marekpiotrowski9062
5 жыл бұрын
You are the best CHEFF in whole Universe Boss.All the best from Poland.
@jefreyblackmore7730
5 жыл бұрын
Philippines is saying hello chef Bruno Albouze love watching your channel, especially your desserts i have a bit of sweet tooth. thanks for you knowledge of food.
@06301113
6 жыл бұрын
Can I use goat meat instead of lamb? It's kinda expensive from where I'm from..
@pietbliksem
6 жыл бұрын
Goat is perfect; it just has to to stew for longer until it's all tender. I like using goat in flavourful Mediterranean Ragouts.
@edigsonpatino722
4 жыл бұрын
of course you can, actually his is a staple base recipe for any stewed meat really. you will find yourself adding to it your own technique and flavor. Have fun cooking.
@thestormtrooperwhocanaim496
5 жыл бұрын
Came back from a trip to Montreal where I was visiting French bistros and restaurants. Then I had to learn the recipes and style. So glad I found your channel. Keep it up
@tripackonetooth4910
5 жыл бұрын
05:11 Really, you take the lid that went just out of the oven with your fingers ? He he he... TV Blooper !
@strider153
6 жыл бұрын
I have been loving these videos Bruno. I ‘be actually been starting to use your recipes and as you say, “you’re going to love this dish” we do! My pregnant wife made me make your chocolate lava cakes two days in a row. 😅
@cheffilzakitchen
6 жыл бұрын
Bruno this huge chop piece so tempting way u cut soooo professional
@daniellavillella4218
6 жыл бұрын
Bruno thank you for your generosity. Brazil
@rabiaali3654
5 жыл бұрын
So delicious
@TuaMadreNonSiLamenta
6 жыл бұрын
There is something hypnotic in your voice, I like it...
@ando1135
5 жыл бұрын
Who eats all the food you make??
@UranSakura
6 жыл бұрын
Looks so good, I wish I have the time or patience to cook this recipe for hours.
@wilfredolopez9626
2 жыл бұрын
mr. Albouze....you are GREAT! saludos desde Puero Rico.
@scottlepine9346
6 жыл бұрын
Great recipe, thanks Bruno!
@gotv6879
6 жыл бұрын
Thanks Bruno!
@jaroslavosipovic2576
5 жыл бұрын
As always KING
@myculinarypage5184
6 жыл бұрын
Oh wow so delicious 😋
@nahidfarzad923
5 жыл бұрын
Wow It's incredible Lamborghini
@Classic--
5 жыл бұрын
what kind of olives did you use?
@tatascan2010
5 жыл бұрын
1/2 cup (80g) pitted tagliashe or kalamata olives / It's in the recipe he gives.
@robsbisa1411
4 жыл бұрын
So ready for this!
@sisumasemsuma2529
4 жыл бұрын
It's looks So yammy
@yolandapascual2423
5 жыл бұрын
Great. I will do it tomorrow. Ey, once I tried an amazing gateau at Limoges. I bought it at the Saturday market, it was made by farmers. It looked simple. It was made with chesnut cream/filling and a thin layer of chocolate. If you get short of ideas, that I don't think, I would love to learn how to do it.
@yolandapascual2423
5 жыл бұрын
It looked like this: www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-le-pave-a-la-chataigne-glacage-chocolat---une-recette-limousine-7659.htm I tried it 17 y.a., but, I still remember it.
@food7937
6 жыл бұрын
nice great food Crazy dish Taste of heaven
@Maimitti
5 жыл бұрын
un ragoût "beau comme un camion" ! - mieux qu'une Lamborghini pardi ! - viande fondante à souhait !
@rochdisouilem
6 жыл бұрын
Thanks Chef
@joannadoktor9077
6 жыл бұрын
as always amazing Bruno!!!!
@suthinatehjah9418
5 жыл бұрын
I’m from Thailand very like your video,follow you all video .
@kingberserk1329
6 жыл бұрын
Please do a plum or star fruit shaped dessert
@randygaill2223
5 жыл бұрын
3:15 somebody please bring the engineering, cuz sound of the engine is so bad 😂 LOL
@Aang_L._Jackson
3 жыл бұрын
dang... the Lamb-bourgini is incredible
@СпасЯнков-э2ч
5 жыл бұрын
Bonjoir mousseur Albouze c'est recette provencal? Bon merci. Have to try.
@julyespinoza
4 жыл бұрын
😭😭😭dejare de verte por que no se puede traducir al español 😪😪
@tllw4024
3 жыл бұрын
I'm doing a 3 day water-fast... Why am I here?
@irishelk3
5 жыл бұрын
"Browning the surfers of the meat"
@zalman7208
5 жыл бұрын
If I could actually find a whole lamb shoulder I would try it. The lamb "stewing meat" available even in "gourmet markets" is disgraceful, full of cut bones. There are some Middle Eastern butcher shops within reach ("halal") but they sell mutton and goat, not lamb. Nothing wrong with mutton nor goat, just not what the recipe seems to call for - the color of the trimmed meat in your recipe is that of spring lamb. Maybe it's just my excuse for not wanting to put in the effort. It seems to be a really special recipe, but a mountain of work.
@SpaghettiToaster
4 жыл бұрын
Every butcher that processes lamb should be able to give you a whole shoulder. Otherwise, have a look at farms that raise lambs for meat and ask them for their butcher.
@susannagiovannini532
6 жыл бұрын
fantastic!! 💗💗💗
@lydiero2619
6 жыл бұрын
J adore👍👍👍👍👍👍 Bravo 👌
@keeganchung
6 жыл бұрын
Lambikini
@johnfirst3986
5 жыл бұрын
I want to work with you for free i want to learn so much from you
@Zonnymaka
5 жыл бұрын
Magnifique!
@sereypheap8093
6 жыл бұрын
you are such an amazing MasterChef, and funny face, wishing you and your Emily have a great weekend ahead😍😍🤗😋😋😋🔝🔝💯💯👍🏻👍🏻💗💗
@DARYLGRANTLINDSAY
6 жыл бұрын
Oh NOOOOOO!!!!!!....HAHAHAHA!!!! ("what runs faster than a lamb?....a LAMB-BORGINI!!!" You are SOOOOO FUNNNNEEEEEEE!!!!!!) And OH BOY, do I ever LOVE this recipe!!....Some day I'm gonna use at least SOME of your techniques with chunks of my homemade Seitan....OF COURSE it won't taste like lamb AT ALL, and won't have the flavorful fat necessary to make it as SPECTACULAR as your dish, but your techniques (at least the ones I can use as a low-fat vegan version!) will make my version (which I will call "Almost Chef Bruno Albouze's Agneau en Estouffade--LOW-FAT VEGAN VERSION") the best low-fat vegan version I can create! Incidentally, my mother would have LOVED your dish! She was Greek and loved lamb, and we had it often when I was growing up. (She was a fantastic home cook.....she would have loved ALL of your cooking demonstrates and dishes as much as I do...and she loved to laugh and would absolutely ROAR with laughter at all your funny comments and faces!!)....there's nothing quite like beautifully-flavored and succulent lamb!!! Thank you for this fabulous stew!!!! You're THE BEST!!!!! I can't WAIT to "veganize" it!!!! I will let you know IF AND WHEN I begin to work on it!!!
@b.tavildari8807
5 жыл бұрын
Bonjour, depuis plus d'un an je continue à suivre vos vidéo. Vous êtes tellement sympa et précis dans le détail de vos recettes que vous donnez envie de réaliser vos recettes, mais, mais, mais ce n'set pas si simple !! c'est là qu'on se rend compte qu'il y a quelques choses en vous que je ne l'ai pas: le talent. Merci Bruno et bonjour de Marseille
@BrunoAlbouze
5 жыл бұрын
Bahman T. Merci beaucoup et vive Marseille! Je regarde la série Marseille avec Gérard Depardieu sur Netflix 🤗
@MihaelaV68
4 жыл бұрын
Bruno , after cooking this meal, I have to spend my entire check on gas bill 🤦🏼♀️😂😂😂
@khamalismaeil4933
5 жыл бұрын
رااااائع جدا ..............................
@SeoJun-Sara97
5 жыл бұрын
Yummy...this looks so delicious
@paulafigueiredo1745
6 жыл бұрын
It looks so delicious... we call it “Ensopado de Borrego” And less expensive than a Lamborghini 😂😂 Love from Portugal
@yauhonkeat9891
5 жыл бұрын
lol i liked it in every video , that awkward laugh
@yiuchungcheung
6 жыл бұрын
The best cooking channel on KZitem. Honest and recognizable food, not those Michelin star paintings some chefs produce. Check his Bio on his website, this is a serious professional.
@sherleywong9006
4 жыл бұрын
Super .. delicious
@ethanj1598
6 жыл бұрын
last time i've had this was at Olives inside Bellagio in Vegas .. it was delicious .. something tells me what bruno made there its even better :) Lamb"orghini its faster then a lamb hahahhaa love you chef .. i wonder if bruno was the chef at Olives :)
@gettem6341
4 жыл бұрын
"Ask your butcher", what butcher? we only have grocery stores and packages of meat
@MrFatijon
6 жыл бұрын
great recipe... i recently found out a new cake but havent find a proper recipe about it,so it would be awesome as a french man to make a killer Marjolaine cake...
@nancynguyen86
6 жыл бұрын
I know what... I love your voice,hahaha And of course I love all your recipes:)
@yvonneamos9677
6 жыл бұрын
Looks delicious. Can’t beat Australian lamb. Grew up on it! 🐑🍽🥇
@caman5
6 жыл бұрын
Why discard the carrots and onions? That just seems wasteful.
@BrunoAlbouze
6 жыл бұрын
caman5 because it’s the purpose of any stock. You never eat mirepoix that was cooked for so long.. 👻
@leahhoward1212
4 жыл бұрын
wow, there are no lambs in the US?
@jemdequina2755
5 жыл бұрын
What liquid did he pour in a bottle?
@mariareadsssf
6 жыл бұрын
Lovely. I can't wait for my own kitchen! I am going to try loads of your recipes.
@dima1283
6 жыл бұрын
Lamborghini :):):):):)::):):):)
@paraglide01
6 жыл бұрын
Why do you filter the sauce? I make a lot of stews ( mostly belgium beer stew) , but I never remove the savoury bits from my sauce. They taste so nice to, thats pure flavour you are removing.
@madock345
6 жыл бұрын
paraglide01 yeah, I feel like he sacrificed some taste there for a more polished presentation. Not worth it to me.
@vetenksS4
6 жыл бұрын
filtering removes small lumps/impurities and intensify the pure taste of the sauce.But I agree you don't do it normally in Germany,too^^
@myhappiness14
6 жыл бұрын
I think it's for better presentation. You can skip that step and just enjoy your stew with your family.
@SpaghettiToaster
5 жыл бұрын
It actually isn't. The whole point of broth/stock making is to extract the majority of the flavour from the meat to the liquid. If you did it right, the liquid has a more intense flavour at the end than the nibbles. Taking them out therefore intensifies the flavour of the final product.
@gettem6341
4 жыл бұрын
what type of herb did he put on top?
@arturszunda967
6 жыл бұрын
Bruno, you sir, are my hero - sharing such incredible recipes with your charisma, that is awesome!
@masteridiot123
6 жыл бұрын
Question, why would you remove the vegetables from the stew itself? Blending them into the stew for an additional level of both texture and to introduce a level of thickness associated with such stews prevents overall waste.
@BrunoAlbouze
6 жыл бұрын
Good question. That's how it goes for mirepoix in stocks and stews.. you never eat them simply because when it cooks for that long, there is nothing interesting about eating it anymore - Brand new veggies are always cooked or steamed separately which takes between 10 to 25 min and served along the stew. Some stew recipes though, calls for adding potatoes or other veggies ≈30 min before the end of cooking. Nothing is wasted in stews - that's how it goes in the cooking world since beginning of 20th century😋
@17rebirth
5 жыл бұрын
Bruno like to refine everything, he is a refine Chef, I like you leave the veg in but if you cook at that standard, they will take the vegs out!
@SpaghettiToaster
5 жыл бұрын
True only thing you're "wasting" is tasteless fiber. All the good stuff has been extracted into the stock.
@lorenzvondernuss74
6 жыл бұрын
Très inspirant comme toujours chef ! C'est bientôt la saison des estouffades, des daubes, des bouillons ici en France. Vivement l'automne avec cette nouvelle recette ! Merci Bruno.
@d3athmarines
6 жыл бұрын
How the in the world did you Open the 150 degrees lid. @5:09
@BrunoAlbouze
6 жыл бұрын
Jimmy Mui magic👻🎃😳
@cortomaltese3967
4 жыл бұрын
Simply the best!
@kimkastl-williams114
4 жыл бұрын
Lamborghini......😳...hmmm
@sarakounounou6566
5 жыл бұрын
hihihi i love you chef
@samehfahmy4129
6 жыл бұрын
really i enjoy too much when i see you r videos really you r a smart chief and also funny
@berthelinahenry2269
2 жыл бұрын
Excellent job
@grignonrichard9462
5 жыл бұрын
BRUNO !!!! YOU NEED TO STOP....... YOU JUST TO GOOD :) THANK YOU.
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