If you'd like to see another veal dish, here's my first attempt - kzitem.info/news/bejne/p5mLp31thaOlhX4
@tdvoraczech
4 ай бұрын
Great call on frying the root peels! Also creative vampire transformation throughout the video.
@mitchmai
4 ай бұрын
Why thank ya :) hopefully next halloween we see more people trying this out
@debbiezullo7056
8 ай бұрын
Short ribs typically are approximately 4 to 5 inches long, are Seared over high heat in a heavy Dutch oven first on all sides, and you typically after you do the carrot, celery, onions, wine, etc 2:08 Cover and put it into a 325° oven for 3 to 3 1/2 hours before they’re super tender. Really enjoy your videos ❤
@mitchmai
8 ай бұрын
Thanks debbie!
@krahlos_
8 ай бұрын
Little late to the party but I want to mention that I really appreciate the Halloween story that you created around cooking and that for no good reason wasn’t appreciated in the comments so far!
@mitchmai
8 ай бұрын
Haha thanks a lot. I like to spice things up (gosh I'm sorry for saying that) but we always have next year to make an impression with this video. And next year. And next year.
@MaxtonSharif
10 ай бұрын
Dude you are the best! Love the honesty you bring to these videos, they feel very sincere. It's been a pleasure following along on your cooking journey!
@mitchmai
10 ай бұрын
I appreciate it man. Not easy to put yourself out there on some occasions, and to have a positive comment like yours makes my day.
@gladysobrien1055
8 ай бұрын
Very elegant dark shirt and matching tie…you rock‼ I am truly trying to catch up and watch all your videos‼ You are a great teacher and chef…Anthony would be proud of all you are doing‼ Glad🇨🇦Toronto🇨🇦Canada🇨🇦
@mitchmai
8 ай бұрын
Thanks for the comment Gladys :)
@a.wagner7985
6 ай бұрын
Cannot believe this isnt more sucessfull. This is good, honest content. Heartwarming, welcoming.
@mitchmai
6 ай бұрын
Hey I'm glad you think so! Hopefully next Halloween it gets a revival :)
@NicholasAsh
10 ай бұрын
As someone who works in the restaurant industry, get yourself some easy off, it will clean the oven perfectly in minutes.
@mitchmai
10 ай бұрын
Dude thank you. I may do just that. If/when I do, you're damn sure I'll give a shout out.
@SatchmoBronson
10 ай бұрын
No one told me about Easy Off until I googled "better way to clean stove top" last year when we moved out of our apartment. WHY did no one tell me about Easy Off? It's the shit.
@gladysobrien1055
8 ай бұрын
@@SatchmoBronson There are baking soda and vinegar cleaning tricks for stoves…all over the internet. But, it is tedious work…so stick with Easy Off! Tried and true…if the goop has a hard time washing off….use vinegar to cut the grease and ensure chemicals are rinsed off‼‼‼
@adamlloyd8509
11 ай бұрын
Loved the video! Really enjoyed the honest critique at the end. Keeping AB recipies alive! keep up the ace work :)
@mitchmai
11 ай бұрын
Thanks! Glad you liked it.
@MattRoadhouse
8 ай бұрын
I always dry rub and sear my ribs. Build those layers! :) I have actual fangs, had to take a double-take lol
@mitchmai
8 ай бұрын
haha tryna keep you on ur toes
@george85339
10 ай бұрын
Watched this after my Diamondbacks got destroyed by the Rangers tonight. Sorry about the Phillies. Your video brought some comfort.
@mitchmai
10 ай бұрын
Haha best of luck to them. I'm not much of a sports fan I'm finding but the world series can be pretty fun to watch
@AydenSimpson25
10 ай бұрын
Love the new intro! Personally, though, I prefer the stationary camera, I think it makes the video a bit unnecessarily chaotic.
@mitchmai
10 ай бұрын
Hey thanks for the comment and the feedback! I hear you with the camera.
@b0therme
7 ай бұрын
7:22 min.s in: "I took care of that situation." and my first thought was, "With a shovel?" Glad she's o.k.
@kylepeffer4895
10 ай бұрын
Dude I just discovered you and I really appreciate your work man! I never worked with parsnip but it is on my list!
@mitchmai
10 ай бұрын
Awesome, happy to hear :) Def worth a try
@gladysobrien1055
8 ай бұрын
Parsnips are so very delicious‼My father taught me how to prepare them so differently‼Boil then in simmering water until tender (like a carrot)…Then fry them in lots of butter🧈until beautifully golden. Sprinkle with s & p and serve…a sweet delight of a veggie‼‼ Glad🇨🇦Toronto🇨🇦Canada🇨🇦
@b0therme
7 ай бұрын
@@gladysobrien1055 That sounds awesome, O'Brien! For me, parsnips will always be the first sweet promise of spring. Go Maple Leafs!
@jonathanmatthew1263
8 ай бұрын
I went from: Doods got big canines. Are they growing? wtf? ...ohhhhh. Great vid
@mitchmai
8 ай бұрын
Haha thanks, glad you enjoyed :)
@DClaville
11 ай бұрын
looking good!. I like making mash with mixes of different root veg, 50/50 potato/parsnip is great but also Jerusalem artichokes, celery root, percily root is great combined with each other and or potatos
@mitchmai
10 ай бұрын
That sounds like a great way to elevate some mash. For me the parsnips can be a little too sweet. I'm trying to think of a protein they'd accomodate
@dinkel_
11 ай бұрын
ayo this video was epic dawg
@mitchmai
10 ай бұрын
Thank you. It took... some time 😅
@b0therme
7 ай бұрын
You have family members...who chase you through the house...into and through the bathroom...even after you've explained that you're not feeling well??? I am...I have no resources to help with this. Best of luck, buddy!
@gerrymarriott8264
11 ай бұрын
They ĺook outstanding Mitch.. Hope you're OK...takè it easy
@mitchmai
11 ай бұрын
Thank you my friend. Doing better now. Just needed some rest
@KevinFeeley_KHF
11 ай бұрын
Braising is the route to take with that cut of beef. The added moisture helps to regulate the temperature to enable all of the collagen to get converted into gelatin. Salt that carrot water! That's the opportunity to get seasonings INTO the vegetables. Pull them right when they turn bright and then finish in a saute pan with a knob of butter and a sprinkle of sugar if you want them glazed, though I prefer to use demi with the butter and skip the added sweetness. Parsnips for me don't really go with beef or veal and pair much better with pork and game meat or poultry. The sharpness of their flavor tends to clash with the earthy tones of the beef. You could have stuck with mashed potatoes or gone with a rice dish, instead, such as risotto. Good job on remembering to pre-salt and air dry the ribs. It's worth it, in my experience. A note on the rib cut. If you keep the temp held at 275F for 45 minutes (at least) you can then reverse sear them and get the benefit of the collagen to gelatin conversion. Keep up the good work.
@mitchmai
10 ай бұрын
Amazing advice once again my friend. I didn't know you can get that gelatin conversion so soon, I thought you need hours of slow cooking. I'll have to give that a go. Also I made a mental note of the carrots :)
@KevinFeeley_KHF
10 ай бұрын
@@mitchmai Much of the "wisdom" on collagen conversion comes from a time prior to accurate thermostatic technology and was more of an art form than a science. There is now I much better understanding of the chemical processes at play and the conditions required to make those changes happen. You can do the conversion in as little as 45 minutes, but longer is generally "better" for developing additional flavors.
@mitchmai
10 ай бұрын
Wow I had no clue. Thanks brother@@KevinFeeley_KHF
@mitchmai
10 ай бұрын
Wow I had no clue. Thanks brother. @@KevinFeeley_KHF
@gladysobrien1055
8 ай бұрын
No… rice would be contraindicated for beef‼
@jesseduguay5338
10 ай бұрын
You must be around completion of the book? Do you plan on doing one of his other books? Or have you done it already? I feel like apetites is his best book
@mitchmai
10 ай бұрын
OH I'm not even close. I'd say about half way. I do like his Appetites book but the goal is def to finish his French book. Real nice variety in his Appetites Cookbook however.
@MrTonytonayan
11 ай бұрын
Great video, I just bought the AB book, hopefully with your great work in this videos I can replicate some recipes, Greetings from Mexico!!
@mitchmai
10 ай бұрын
Hey happy to hear I have a viewer in Mexico. Awesome as well to hear you got the book. Highly recommend the mushroom soup to begin (if it's cool enough to whip up a soup currently) that was so easy and delicious it hurt
@manuelalcarazbuzame
10 ай бұрын
Hey just want to add the same, I bought the appetites book but also a fan of this channel. Also from México. Keep the great work man! Awesome video
@mitchmai
10 ай бұрын
I really appreciate it. I've got another fun appetites cookbook recipe coming soon.@@manuelalcarazbuzame
@Eddyletsgo
8 ай бұрын
These vids are so damn good.
@mitchmai
8 ай бұрын
Glad you think so :)
@keithvlogs1
8 ай бұрын
Man.. welldone... BUT.. wth... we waited so long to see ur journey cooking it and you show about 5 second of the food??? Pls show more of the food, linger there, closeup shots , cut it, eat it in camera we wana see how soft it is... this is about the end product after all. Cool thanks man
@mitchmai
8 ай бұрын
Thank you for the feedback Keith. In truth I would love to show more of the food, however I noticed viewers click off when I show 'too much' which... I thought was never possible! It's a happy medium I'm trying to accomplish.
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