By far my favorite channel on YT. Makes me miss Bourdain so much more. The style, recipes, everything about it. Keep it rocking! Much love from Brasil! Muita paz e luz sempre!
@mitchmai
3 ай бұрын
Wow thank you :) Really nice to hear. Cheers from a place way less fun than Brasil haha.
@SatchmoBronson
3 ай бұрын
Yes, absolutely one of the top food channels on here!
@debbiezullo7056
2 ай бұрын
Mitch here’s a tip when I’m in the produce section of the market, I typically grab an extra one or two plastic bags so when I need to pound chicken, pork, beef pound inside the unused bag. No mess! Take care♥️
@mitchmai
2 ай бұрын
Wow Debbie that's a very, very good tip. Also economical. Thanks for that :)
@daveryan1559
3 ай бұрын
To quote the great Mobo5544: "Hell yeah!". Wise words.
@mitchmai
3 ай бұрын
YES
@QuintusCunctator
3 ай бұрын
"... va sano e va lontano"! And that's what I wish for you: to go far, in good health! Speaking of, one of the best suggestion I've ever heard about cooking is from a French-Italian chef here on KZitem, Chef Jean-Pierre. I'm almost quoting: if you wanna cook good, you've got to stop worrying and just have fun. You're cooking, you're not sending a rocket in space! The worst that could happen is, your dish is not great: well, it's time to order a pizza, then! You'll do better next time. So, take good things from French cuisine, and from Italian cucina: and have fun!
@mitchmai
3 ай бұрын
Yo thanks for the nice words. And I love Jean-Pierre. Super entertaining and informative.
@brucechamberlain7043
3 ай бұрын
Mitch, While watching the video I was reminded about how I was craving some Schnitzel the day before. When you decided to go with Pork I thought " Wow, lets see where ho goes with this". I am now going to make Schnitzel with Beurre Blanc this weekend.Thanks for the idea!
@brucechamberlain7043
3 ай бұрын
Damn! " HE goes with this"!😒
@mitchmai
3 ай бұрын
Awesome dude. Lmk how she goes and feel free to email me a pic!
@NasYo247
15 күн бұрын
Just two videos in and already hooked. Awesome dude!
@mitchmai
8 күн бұрын
Yo I'm happy to hear. More to come :)
@silviastanziola659
3 ай бұрын
I had to look up what DATEM is, it's an emulsifier. "DATEM is derived from tartaric acid and monoglycerides and diglycerides." and " Typically, DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking." - I don't know how I had never noticed that name in food labels.
@mitchmai
3 ай бұрын
I love how it's all caps. Just yelling at ya lol. DATEM
@scaevolaludens679
3 ай бұрын
so basically it's fat
@karlmbeal
3 ай бұрын
the recipe says to let the cutlets rest in the fridge for 2 hours so that the flour can hydrate and form a better coating
@mitchmai
3 ай бұрын
Solid ass tip. Thank you :)
@monikker2
3 ай бұрын
Knocked it out of the park again, Mitch! Damn, that looked so good I think I have to make it; never done a beurre blanc before!
@mitchmai
3 ай бұрын
Thanks my friend. It all just makes so much sense. Super simple to make that sauce with a little cheat as well
@user-vp8zx4pd1t
Ай бұрын
Reminds me of the first time I made schnitzel. So true that researching things makes modern life untenable. I had to install a water filter recently as just one example.
@mitchmai
Ай бұрын
YUP it's a real prob. Thanks for your comment :)
@Litokaan
3 ай бұрын
Well done. The traditional presentation is the call. Instead of the lemon slice, as both the Pork and Rabe love lemon and as you have your cast iron out, I would grill a few lemon halves. Cut the lemons in half and then, place them in a dry medium hot cast iron pan, cut side down for a minute or so. Pull them when they are just slightly charred at the edges. The bonus here is that most folks squeeze lemon with their dominant hand, so the warm lemon oil from the rind gets on their fingers. Thus when a slice of pork or rabe is brought to the mouth via the fork, there is a nice blast of lemon aroma in the mix.
@mitchmai
3 ай бұрын
DUDE what an amazing little insight there with the lemon. I have never thought of something so clever.
@MindaRox
3 ай бұрын
Great episode Mitch. So awesome to see you grow and develop your skills 👍
@mitchmai
3 ай бұрын
Minda thanks! Love showing the journey
@JesperJohannesson
3 ай бұрын
Another great episode, as always! So much fun, and inspiring, watching these.
@mitchmai
3 ай бұрын
I appreciate it Jesper. Always happy to show what you can do with an electric burner and a tiny toaster oven.
@dunkpacino4347
3 ай бұрын
You are the best cooking channel out there from what I've seen IMO. That job as a chef for children sounds amazing and I hope you get it!
@mitchmai
3 ай бұрын
Wow that's amazing praise. Thank you for the kind words :)
@jwsmyth92
3 ай бұрын
The reason you use room temp butter help it not break as easily
@mitchmai
3 ай бұрын
Word, thanks for the tip friend
@DevonSuraco
3 ай бұрын
DATEM. Name of my next death metal album.
@mitchmai
3 ай бұрын
please send some soundtracks for a video
@nothonest604
3 ай бұрын
Not saying you copy his style at all, but you are such a great channel to watch now that adam ragusea is "retired", you give off a similar vibe of cooking just to cook, its great. Charismatic and talented :)
@mitchmai
3 ай бұрын
Wow, thanks. Ragusea is RETIRED?!!
@jaksville
3 ай бұрын
love this channel man wish you luck with the cooking for kids thing 🙌
@mitchmai
3 ай бұрын
Thanks man! Actually ended up changing course, but I'll still be helping people which is nice :)
@injoi
Ай бұрын
you should link to a local independent bookshop that carries the book!
@mitchmai
Ай бұрын
Great freaking idea. I think they may sell out tho :0
@Jake4059
3 ай бұрын
Great idea with the walnuts! One of the few dishes I haven't tried making from Les Halles. Inspiring! As always, a pleasure to watch!
@mitchmai
3 ай бұрын
Happy to hear Jake, thanks for sticking with me :)
@Alyssa-nd5cc
3 ай бұрын
You crack me up!! But in a good way...
@mitchmai
3 ай бұрын
Always happy to hear :) Just being my goofy self
@MattRoadhouse
2 ай бұрын
Awesome job Mitch. I make something similar ( tonkatsu ) with Panko crumbs. Probably double the thickness though and I use Sony's trick for brining. (thatdudecancook) usually with pork/chicken that are lean cuts. (oil/acid/garlic/bay leaves/peppercorns, sugar, salt etc) - The marinade/brine bag can be drained and I use a rolling pin to flatten. Paired w/ a spicy aioli to help cut the fat of fried food. Lime, chipotle, garlic & mayo blended.
@mitchmai
2 ай бұрын
Helll yeah Matt. Tonkatsu is next level. Some sticky rice, some pickled onions/radish. MMM
@MattRoadhouse
2 ай бұрын
@@mitchmai Don't forget the thin sliced Napa Cabbage :) It's the bed for the heavenly tonkatsu to nap on
@victormai5182
3 ай бұрын
I wouldve believed it was chicken if you hadnt told me its pork. Twas divine
@mitchmai
3 ай бұрын
Heyoh
@BenJamin-en3jb
3 ай бұрын
The lead in cinnamon is worrisome, coumarin is actually normal. It's a compound that naturally occurrs in woodruff, tonka beans, or cinnamon (propably others that I don't know of, too). It's an anticoagulant, which makes it dangerous in high doses, but usually it's not an issue from spices. Tolerable daily intake for an average human is somewhere around 7mg, so 1.5 grams of this cinnamon. I wouldn't eat it if I was already taking anticoagulants, or had some condition where anticoagulants are particularly dangerous. If you worry about this, most powdered cinnamon is cassia bark, the whole piece of bark looks hollow and is pretty thick walled and hard. It's more pungent and cheaper than true cinnamon, also called ceylon cinnamon. Its sticks are filled, a bit like cigars, and they're way more crumbly. True cinnamon is milder, and contains a lot less coumarin.
@mitchmai
3 ай бұрын
Great tips and insight dude! I actually recently got some organic 'true' cinnamon that was cleared by the 3rd party testing site I use.
@prodbyvariety8877
3 ай бұрын
congrats on 20k brooo!!!
@mitchmai
3 ай бұрын
Yoo thanks brother. You've been with me from the get go
@user-ie9zz7mk3k
3 ай бұрын
Bravo Mitch, ottima presentazione Bravo anche con l’italiano
@mitchmai
3 ай бұрын
Grazie! Trying my best.
@jpbanksnj
3 ай бұрын
Mitch, I love how you experiment here with different ingredients but also stay true to the recipe. Still waiting on the Gratin Dauphinois... page 240. My favorite potato side dish of all time.
@mitchmai
3 ай бұрын
Yo thanks fellow Jerseyian. It's in the works. Maybe once the summer cools down a bit. Cream and potatoes screams cooler climate to me
@aShuttleProduction
3 ай бұрын
Mitch do you ever use grapeseed oil for frying cutlets? My Nonna taught me to use it, I find it adds a really nice and subtle flavour.
@mitchmai
3 ай бұрын
Hey I haven't! Honestly, probably because I thought when I was younger it was 'rapeseed' 😭 I need to face my childhood fears already
@philouinla
3 ай бұрын
Hey hey! You’re doing a great job and always appreciate seeing you tackle a new dish. One quick remark from your French admirer: the “c” in “blanc” is silent. Same with sauvignon that never sounds blank!
@mitchmai
3 ай бұрын
Oh hey thanks very much for the advice. I really gotta learn to not learn these last consonants haha. French is definitely on my list to learn one of these days.
@Alyssa-nd5cc
3 ай бұрын
Someone down the line here in your comments section referenced the fact that you are not 'trained' in the culinary arts, and I know that you are quick to agree. Yet I beg to disagree. It is clear that you have culinary passion, and whether or not such passion translates to some kind of talent for cooking is immaterial. Your experience working in various front-of-the-house capacities gives you street creds. I applaud any chef or line cook who understands the importance of sharing edible samples with their front-of-the-house team, both the various dishes on the menu along with whatever daily specials are offered. After all, how else can any of those individuals help sell such diverse and wonderful offerings without having tasted them first?
@mitchmai
3 ай бұрын
Alyssa thanks for returning! Kind words as always :) I appreciate the thoughts. It's funny seeing past videos how my skills are developing. Blundering from one recipe to another. I'm using what I know, recipe by recipe, and trying to show the ups and downs :)
@caleb7980
3 ай бұрын
Hey man ur my favorite food youtuber. Hope ur well.
@mitchmai
3 ай бұрын
Dude thanks! That means a lot :)
@mitsubisci
3 ай бұрын
Ciao Mitch! Buon lavoro con l'italiano! Anche sono di New Jersey, e sono certamente fiero! Non ho mai visto un creatore come te chi ha quel'umore. Bravo e in bocca di lupo!
@mitchmai
3 ай бұрын
Ehii ciao :) Grazie mille. Dobbiamo mantenere vivo l'italiano
@MrGrantlen
3 ай бұрын
Absolutely love the videos! I saw another creator (Hailee Catalano) had pale spots when she was shallow frying something and to fix it she basted it with the oil.
@mitchmai
3 ай бұрын
Oh that's damn interesting! I like the way she thinks. Glad you like the vids
@warehausrecordingstudiollc6648
3 ай бұрын
Good stuff dude..Thanks for sharing this video..Keep on cooking, you are doing great, I cook all the time (learned from my Mom at an early age)..Yesterday I made Cajun style dirty rice, came out great. All the best and and I hops you get the job..God Bless.
@mitchmai
3 ай бұрын
Yo thanks! I'm sure that dirty rice smacked. Cajun is something I'd like to get into. Getting that lovely dark roux that they're known for. If you have a recipe to share please fire away.
@trainchef7870
3 ай бұрын
you are actually very good for not being culinary trained!!
@mitchmai
3 ай бұрын
Thank you trainchef. I try my best.
@cozm0859
3 ай бұрын
My guy! Keep up the grind and being a good dude! Plus the Vikes just extended JJ! #SKÖL
@mitchmai
3 ай бұрын
Yooo skol baby
@scaevolaludens679
3 ай бұрын
so apparently scaloppina comes from french for thin steak and it's the same origin as scallop somehow but rest assured that's not common knowledge at all in italy
@mitchmai
3 ай бұрын
Wordd
@doubledenim1341
3 ай бұрын
lets go my man! awesome
@mitchmai
3 ай бұрын
Yerrr thanks brother
@brucechamberlain7043
3 ай бұрын
Good to see you back Mitch!
@mitchmai
3 ай бұрын
Back at you sire. I've been around, just laying low with the videos. Always putting quality ahead of quantity
@prccap
3 ай бұрын
Just remember that you were cooking pork loin not tenderloin. You are basically using the strip steak of pork.
@mitchmai
3 ай бұрын
Great tip and thank you for the clarification my friend :)
@jelppt
3 ай бұрын
Too cute!
@mitchmai
3 ай бұрын
Thanks :)
@SatchmoBronson
3 ай бұрын
This looks BUSSIN.
@mitchmai
3 ай бұрын
Lmao the one time I'll accept that word. Cheers brother
@josephcercy8117
3 ай бұрын
Wienerschnitzel! With pork Schweineschnitzel. Definitely not traditional, but I'd eat it.
@mitchmai
3 ай бұрын
Thank you sire :)
@matthewlazaric3543
3 ай бұрын
It's interesting that this is "italian" in his book. I would have assumed it was some sort of schnitzel. Anyways, good video :)
@mitchmai
3 ай бұрын
Yeah ya know I think a lot of food has crossover. Idk if there's ever a true 'origin' of a dish
@daniell8331
3 ай бұрын
Wow that list!!! wtf. Just looked up my local supermarkets bread crumbs and its. Wheat flour, wheat bran, salt, yeast and sugar. The panko just had malt, seaweed, soy protein and vitamin c on top of that. I can understand why Americans say that American branded stuff overseas doesn't taste right but is the local really worth it? Edit Foods looks good btw Germans would approve too I would think
@mitchmai
3 ай бұрын
Yup it really is wild :0
@Slacker19876
3 ай бұрын
One of these days there will be a cookbook of your own, just keep trying! Your videos inspired me to try more stuff in the kitchen myself. Love the videos and e sii buono, in buona salute e fama!
@mitchmai
3 ай бұрын
Hey man I really appreciate the kinds words! Thanks for watching
@prccap
3 ай бұрын
On a side note, doesn’t acqua panna taste so much better out of the glass bottle?!?
@mitchmai
3 ай бұрын
Totally. Tbh, anything straight out the bottle is elite
@ThebestfamiIykeyb11
3 ай бұрын
Il tuo italiano è piuttosto buono! Great video ❤
@mitchmai
3 ай бұрын
ehii thank you :) Trying day by day
@markwood5490
3 ай бұрын
"'old on geez', wots goin on? wearz the English?"
@mitchmai
3 ай бұрын
Lolll
@greekness27
3 ай бұрын
MOLTO BENE!!!!
@mitchmai
3 ай бұрын
as they say... SIIIII grazie :)
@a.wagner7985
3 ай бұрын
WE BACK
@mitchmai
3 ай бұрын
Happy to have you once again 😤
@trainchef7870
3 ай бұрын
Love your vids not being a hater but thats not pork tenderloin. its centercut pork chops from the back strap.
@mitchmai
3 ай бұрын
Hey always appreciate the feedback. Ain't no hate, there's something to learn.
@computerjlt
3 ай бұрын
Hell yea! Lol
@mitchmai
3 ай бұрын
Yeee
@CaptainCrunchyBits
3 ай бұрын
Viennoise means Vienna style - it's a Schnitzel bro
@KevinFeeley_KHF
3 ай бұрын
This man speaks truth. This is a truly continental dish. Most likely originated in the Viennese courts where the chefs of the time would bring together the popular cooking methods and ingredients of the most fashionable cuisines and make something new using local ingredients. Breaded cutlets are a VERY central europe thing. The beurre blanc is one of the early french mother sauces (the one which gave us mornay sauce) and the broccolini is decidedly Italian.
@mitchmai
3 ай бұрын
Kevin strikes again!
@alexdavies3566
3 ай бұрын
Amazing video! I always love these videos for a decompress. Hopefully constructive - a cleaning of those hobs would give my OCD a body orgasm
@mitchmai
3 ай бұрын
I appreciate it. I think a lot of us home cooks have a bit of OCD lol
@ashershaham
3 ай бұрын
This is a Wiener schnitzel
@mitchmai
3 ай бұрын
Could be. It just could be :)
@greekness27
3 ай бұрын
DATEM?!!!!!
@mitchmai
3 ай бұрын
Yup!
@ivarsnijder
3 ай бұрын
This is not pork tenderloin
@mitchmai
3 ай бұрын
*currently talking with Siri. "what is pork tenderloin?"
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