i think the only reason he hasnt is because its so universal. you can add it to just about anything from gravies to pan sauces to soups and stews to even stir fries to up the umami levels off the scale. High quality Omurice for example (a thoroughly japanese dish) uses demi-glace, canned stuff for cheap easy omurice or homemade stuff like this for the high quality version. It has an almost soy sauce like quality to it so you can use it in many dishes that use soy sauce, only this will be ten times better because its much more flavorful and has an amazing texture, that's why alot of Asian dishes will use soy sauce and some thickening agent like corn starch to accomplish the same thing.
@@hihowareyou6629 i would love to see a series of short sauce videos. He's done a few already like beurre blanc, beurre noir, beurre rouge, norwegian butter sauce, bernaise sauce, beurre rouge, blueberry beurre rouge, tarragon walnut brown butter sauce, bordelaise red wine sauce, and lemon caper butter sauce plus he's done a few recipes featuring sauces like lemon butter sauce and his steak diane video had a pepper gravy sauce. He's probably done more but those are the ones I've found.
I'm so sorry to hear that anyone found the slapping/jiggling part offensive! People are WAY too sensitive/easily offended, or just like drama (I'm not sure which), but personally I think your somewhat risque comments, etc are hilarious & just add to the entertainment factor of your otherwise very helpful videos. You are one of my & my cousin's favorite cooking channels! Keep up the good work & hilarity.
I LOVE the idea of wrapping in plastic and then the freezer baggie! I have been making glace for decades and this never occurred to me. Thanks again, Sir!
Kinda wished you uploaded this earlier, maybe one or two weeks ago, cause I'm not sure if anyone knows what C-CAP is or not, but it stands for Careers through Culinary Arts Program, and its a competition to win scholarships for seniors in high school that is interested in either culinary, baking&pastry, and hospitality, and one of recipes for the final competition uses demi-glace, and this video would have incredibly helped me understand this recipe. But since you've uploaded it after the competition was held, which was yesterday(March 26 Thursday), I could share this video to my fellow underclassmen. But thank you for this video, this is a great learning process for teens like me wanting to go into the culinary world.
Chef John I just paused this at 2:03 to tell you that you are hilarious. Your video's have gotten more and more entertaining as time has gone on. I laughed out loud just now. Keep up the good work, Sir!
Your the only true genuine chef on this social media...make the demi claze as you do...your a great chef and as i see it you love your passion wich is learn most of people how to cook and enjoy the vaste flavors of professional cooking..and chef John is the best...there is..thank you again chef john...a lot
You know... Kind of like when you showed how to do a bechamel for the first time, I feel like we just got into some next level Chef John stuff. I'm hyped.
Hi chef John I am also a chef. I have made a veal sauce like this but it was not demi-glacè. But it was still smooth and rich. I added some Marsala wine to it to give it depth. I learned a lot of my recipes from you. Thanks for these amazing videos
Wow! You are so funny. What a treat to find your channel. Found out about demi-glace 2 weeks ago when it was part of my blue apron meal. Tried to buy pre-made demi-glace from the grocery store and use it but it stayed gelatinous when I placed it in the pan. Looking forward to watching more of your videos and learning how to cook.
This Demi Glace sauce, reminds me of an elderly woman, from my hometown, who would save drippings from roasts that she had cooked and placed them in mason jars. One afternoon, I was having dinner at her house and she and her sisters were in the kitchen cooking and pulled out 2 mason jars with this gel and placed it over the stove and voila! We had some of the best gravy to pour over our turkey with stuffing.
Demi-glace is so amazingly versatile. One of my favorite souses is a lingonberry demi-glace we make at the restaurant I work in. It's basically just a lingonberry "caramel" that you add demi-glace to. (and yes I'm Swedish, if the lingonberry wasn't a big enough hint). But you could add any flavor to this that you want (berries, herbs, red wine, and so on).
Chef Johns voice relaxes me yet keeps me enthralled. I've cooked for some impressive Food Nazi chefs even one who made us all quit smoking cigarettes in our private lives. John seems pretty mellow though. very easy to learn from
wow...i make vietnamese pho broth with these bones and its basically the most delicious thing ever...its because it has the same qualities as this stuff....but this stuff is the super concentrated version...i can very well imagine the potential! you just turned on a lightbulb over my head! i must begin! thanks for being a good teacher!
whenever i get an idea for some new dish i always go to you for your take so its cooked properly ALWAYS ! thanks CHEF you are the best and you also make it fun with your schtick you're the best
We so love you Chef John you are the coolest chef and person we know, thank you for the awesome video and eye awaking spanking the sauce first thing in the morning drinking my coffee i almost literally spit out my coffee when i saw that at 8 am with my first cup of coffee, thank you for making my day lol.
hey Chef John, I made it and its freakin' awesome, thank you! I never had a better sauce before, than with this stuff in it!! Totally worth the time preparing it!
Chef John, you took the time to make this with no short cuts. I say you can pronounce it any way you want. Yeah yeah we know the correct pronunciation. And when you were slapping it in the first video, I was thinking "whose your daddy?" Guess they would have really taken offence to that. People really need to get a grip and stop taking life so very seriously. You have a great sense of humor and always the best sport even in the face of the offended so go ahead and slap that Demi Glace! I can tell you had fun with this one! Love your channel.
Thank`s Chef. This is just how they did it at the first hotel I worked at so many years ago, I`d only do the mise en place for it back then, but never saw the process through to the end. So many b.s short cut versions out there, i was confuzeled. But this is defiantly the one. Cooking up a batch right now, yay science!
Chef John, Thank you for doing such a good show on "FOOD" and make it interesting with how you narrate them. Above all, to put up with some of the "nonsense" comments around!
MAN YOU ARE HILARIOUS I MEAN!!!!.... the comment about removing the sound went right over my head ....until i watched further ... at 1:53 now that was truly hilarious ....God bless you man
I have this sauce on my wedding menu at my wedding, whoa! our caterer charged us roughly 100 per plate and now I see why, I've had this (only at my wedding) and yes, the sauce is very smooth but has body to it, very rich flavor. I always wondered what was a Demi glacé now I know
Best Line EVER!!! "You guys are the Demi Moore's of your Demi Stores" LMBO!!, You had so many great lines in this video, "Let's turn this mother out" is the second bestie. love your videos!!
Ice trays, especially larger ones, are pretty good for demi-glace as well as mixing up your own compound butter-- just set them inside their own bags and pop out a couple portions.
Wow! That’s a ton of work but you’re so right about what it does for a dish 😋 I recently got two Blue Apron meals that featured this ingredient and they were excellent. I’d love to do both recipes again but not without the glacé. My next assignment: find some veal bones.
Blades Bistro in Placitas, NM serves Chicken Livers in a Demi-glacé that is soooo delicious and totally exemplifies this recipe! I want some right now!!
this, making beef stock and knowing how to put together a bechamel sauce will bring a home cook a long way in his cooking adventures. I simmer my beef bones and mire poix for 48 hours, skimming whenever I walk by the pot.
Excellent videos (and yea I know I am late to the party on this one) If the chef hasn't already done so, I would like to see a few videos on using the exact same product in this recipe transformed into other, more complex sauces. Also, would emulsifying a bit of butter into the final demi-glace sauce at the end (if served otherwise unmodified) enhance or take away from it?
did people really say you slapping a gelatin was INAPPROPRIATE? could you, next time, tell them to their patriotic duty and go take a giant leap off of mount rushmore.
Hey Chef! When adding the "glacecube" to the pan, could you easily add some red wine as well, and then get an instant redwine sauce? If so, should you add the wine first and boil off the alcohol? Thank you for your content!
You should, but be careful with how much wine you use, otherwise it is satisfied way too fast. After that, let it reduce as well until sirupy. (Escoffier style)
I pour my demi glace into ice cube trays because it's easier. Once they're frozen I scrape off the fat and pop them into a freezer bag. Is bone broth another name for demi glace?
EH CBunny kind of ruining the whole point of "veggie" isn't it? Or do you hate vegans that much you want to create some kind of trap for them? Which what I'd do...
In case anyone out there was in my situation and couldn't find veal bones (no real butcher within 100 miles unfortunately, small town woes - the only butchers here sell venison or other game) I made a perfectly good demi glace with only oxtails. And I have actually made veal demi as well in culinary school, so I know what it is supposed to taste like. They would call this demi just "glace," or reduced stock. But it truly is fantastic and everyone should make it. It's not hard, it just takes a long time. Also you should make your own stock using this method with any meat and reduce it in the same way, I like doing it with chicken to have stock on hand. It only takes 3-4 hours for chicken stock to cook so it's a bit easier.
Hi Chef John, how do you prevent the meat from cooling down while you reduce the demi-glace? It look like you need something like 3 to 5 minutes to plate it.
Who knows if these comments get to you but this recipe takes me back, I wonder if you could please perform Red Wine Jelly, I think it's called that. It's very hard to find here and i'm sure there must be an easier way. Thanks all the way from New Zealand.
I have an other way to store this Before the demi glace sets and becomes jelly (while it's still liquid) pour it into some ice cube trays and when frozen, put the cubes in a freezer bag
This takes me back to school T_T Remind me of the time I was mind blown how long something could take become so tasty! One of the longest taking fonds but so much worth it T_T
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
chef please do a whole series focusing on the different sauces we can make!
i think the only reason he hasnt is because its so universal. you can add it to just about anything from gravies to pan sauces to soups and stews to even stir fries to up the umami levels off the scale. High quality Omurice for example (a thoroughly japanese dish) uses demi-glace, canned stuff for cheap easy omurice or homemade stuff like this for the high quality version. It has an almost soy sauce like quality to it so you can use it in many dishes that use soy sauce, only this will be ten times better because its much more flavorful and has an amazing texture, that's why alot of Asian dishes will use soy sauce and some thickening agent like corn starch to accomplish the same thing.
Any who... yeah, some videos about different sauces would be awesome. That's a great idea.
@@hihowareyou6629 i would love to see a series of short sauce videos. He's done a few already like beurre blanc, beurre noir, beurre rouge, norwegian butter sauce, bernaise sauce, beurre rouge, blueberry beurre rouge, tarragon walnut brown butter sauce, bordelaise red wine sauce, and lemon caper butter sauce plus he's done a few recipes featuring sauces like lemon butter sauce and his steak diane video had a pepper gravy sauce. He's probably done more but those are the ones I've found.
Or the different slapping sounds for each sauce
I'm so sorry to hear that anyone found the slapping/jiggling part offensive! People are WAY too sensitive/easily offended, or just like drama (I'm not sure which), but personally I think your somewhat risque comments, etc are hilarious & just add to the entertainment factor of your otherwise very helpful videos. You are one of my & my cousin's favorite cooking channels! Keep up the good work & hilarity.
This guy is so inspiring. It is great to see a chef take a relaxed approach to cooking. It seems way more enjoyable.
***** ....did you think of that by yourself? Oh wait Ive seen it posted 100 times. way to be a follower.
Oh God! I've found gold! If you slow the video's speed down to 0.5 he sounds SO drunk!!!!!
lmaooooooooooo
When he says demi glace! Oh fuck.. my sides!
oh my gooooood i'm DONE
Thank you, Funmi Ade. You've done the Internet a wonderful service. Now I have to try it with all of them lol
I'll never watch another sober Food Wishes video again 😫😂
I LOVE the idea of wrapping in plastic and then the freezer baggie! I have been making glace for decades and this never occurred to me. Thanks again, Sir!
Kinda wished you uploaded this earlier, maybe one or two weeks ago, cause I'm not sure if anyone knows what C-CAP is or not, but it stands for Careers through Culinary Arts Program, and its a competition to win scholarships for seniors in high school that is interested in either culinary, baking&pastry, and hospitality, and one of recipes for the final competition uses demi-glace, and this video would have incredibly helped me understand this recipe. But since you've uploaded it after the competition was held, which was yesterday(March 26 Thursday), I could share this video to my fellow underclassmen. But thank you for this video, this is a great learning process for teens like me wanting to go into the culinary world.
Thanks for that gelatin spank, chef. I gotta take a cold shower now.
SBT novela mexicanas
Uncle Grim wiggle wiggle wiggle ^^
Amina Fampionona I can just see it when I close my eyes.
They should sell Demi Glase as meat flavored jello, give it to kids in their school lunches.
Chef John I just paused this at 2:03 to tell you that you are hilarious. Your video's have gotten more and more entertaining as time has gone on. I laughed out loud just now. Keep up the good work, Sir!
Your the only true genuine chef on this social media...make the demi claze as you do...your a great chef and as i see it you love your passion wich is learn most of people how to cook and enjoy the vaste flavors of professional cooking..and chef John is the best...there is..thank you again chef john...a lot
Following Chef John's directions exactly, my attempt making demi-glace is a total success. Many thanks Chef John
This channel is an absolute treasure
You know... Kind of like when you showed how to do a bechamel for the first time, I feel like we just got into some next level Chef John stuff. I'm hyped.
Hi chef John I am also a chef. I have made a veal sauce like this but it was not demi-glacè. But it was still smooth and rich. I added some Marsala wine to it to give it depth. I learned a lot of my recipes from you. Thanks for these amazing videos
I love your sense of humor, thank you for awesome work you do.
“It actually is worse.” I lol-ed so loud
Wow! You are so funny. What a treat to find your channel. Found out about demi-glace 2 weeks ago when it was part of my blue apron meal. Tried to buy pre-made demi-glace from the grocery store and use it but it stayed gelatinous when I placed it in the pan. Looking forward to watching more of your videos and learning how to cook.
This Demi Glace sauce, reminds me of an elderly woman, from my hometown, who would save drippings from roasts that she had cooked and placed them in mason jars. One afternoon, I was having dinner at her house and she and her sisters were in the kitchen cooking and pulled out 2 mason jars with this gel and placed it over the stove and voila! We had some of the best gravy to pour over our turkey with stuffing.
Demi-glace is so amazingly versatile. One of my favorite souses is a lingonberry demi-glace we make at the restaurant I work in. It's basically just a lingonberry "caramel" that you add demi-glace to. (and yes I'm Swedish, if the lingonberry wasn't a big enough hint). But you could add any flavor to this that you want (berries, herbs, red wine, and so on).
Chef Johns voice relaxes me yet keeps me enthralled.
I've cooked for some impressive Food Nazi chefs even one who made us all quit smoking cigarettes in our private lives. John seems pretty mellow though. very easy to learn from
How is it possible to be craving steak this early in the morning? That final plate looked sooo good 😍
Hahahaha my bad! Thanks *****
MariantBBenoit it is always a good time for steak!
MariantBBenoit it is always a good time for steak!
+MariantBBenoit hint: Steak and eggs.
wow...i make vietnamese pho broth with these bones and its basically the most delicious thing ever...its because it has the same qualities as this stuff....but this stuff is the super concentrated version...i can very well imagine the potential! you just turned on a lightbulb over my head! i must begin! thanks for being a good teacher!
whenever i get an idea for some new dish i always go to you for your take so its cooked properly ALWAYS ! thanks CHEF you are the best and you also make it fun with your schtick you're the best
Excellent cooking skills, clear explanations and a great sense of humour. Toques off to you, Chef.
"Demi moores of demi stores" omg subscribed so hard.
We so love you Chef John you are the coolest chef and person we know, thank you for the awesome video and eye awaking spanking the sauce first thing in the morning drinking my coffee i almost literally spit out my coffee when i saw that at 8 am with my first cup of coffee, thank you for making my day lol.
I am a chef too !! And I love your videos chef John
hey Chef John, I made it and its freakin' awesome, thank you!
I never had a better sauce before, than with this stuff in it!! Totally worth the time preparing it!
Chef John, you took the time to make this with no short cuts. I say you can pronounce it any way you want. Yeah yeah we know the correct pronunciation. And when you were slapping it in the first video, I was thinking "whose your daddy?" Guess they would have really taken offence to that. People really need to get a grip and stop taking life so very seriously. You have a great sense of humor and always the best sport even in the face of the offended so go ahead and slap that Demi Glace! I can tell you had fun with this one! Love your channel.
Thank`s Chef. This is just how they did it at the first hotel I worked at so many years ago, I`d only do the mise en place for it back then, but never saw the process through to the end. So many b.s short cut versions out there, i was confuzeled. But this is defiantly the one. Cooking up a batch right now, yay science!
Cooking some now myself for the first time actually, stoked to try it!
Looks amazing! I was taught in school that Demi-Glace was the reduction of half part brown stock half part brown sauce.
Chef John,
Thank you for doing such a good show on "FOOD" and make it interesting with how you narrate them. Above all, to put up with some of the "nonsense" comments around!
Had this in my recommended in 2020. This video was oddly joyful to watch.
Would you advise mounting some butter in that basic demi-glace sauce to add some extra richness?
Yes, but only if you want extra richness.
Marlon Brando would.
Food Wishes That response cracked me up for a while.. Thanks
lol. same, i spat out my drink hahaha
Chef John - you CRACK me up! Great recipe, even funnier dialogue!
Part III for recipes made with this mother sauce is a must Chef! 10 lbs of bones is a whole lot.....Thanks!
MAN YOU ARE HILARIOUS I MEAN!!!!.... the comment about removing the sound went right over my head ....until i watched further ... at 1:53 now that was truly hilarious ....God bless you man
"Demi glace, Demi glace, Demi glace....ok I get it, not that hard.
Anyways, Demi glAce...."
MY FAVORITE MOMENT ive been dying laughing
I have this sauce on my wedding menu at my wedding, whoa! our caterer charged us roughly 100 per plate and now I see why, I've had this (only at my wedding) and yes, the sauce is very smooth but has body to it, very rich flavor. I always wondered what was a Demi glacé now I know
Nice tip on the freezing I always have lots of this to use. Like the portioning.
Best Line EVER!!! "You guys are the Demi Moore's of your Demi Stores" LMBO!!, You had so many great lines in this video, "Let's turn this mother out" is the second bestie. love your videos!!
This is a great kitchen weekend project in this quarantine time when we are all mostly at home.
thanks for upping my game, chef. This is my next kitchen cooking project.
Ice trays, especially larger ones, are pretty good for demi-glace as well as mixing up your own compound butter-- just set them inside their own bags and pop out a couple portions.
you crack me up man, but great video. few of us will do it but fun to see how restaurants make food taste so good! one your best man, keep it up!
Hahahaha that slap-a slap-a! 😂
AAMLC If you're legal, uncle Randy can do the slap-a slap-a on you!
Be careful, Girlfriend! Slap-a-slap-a is food porn...
On my to do list for sure! Thanks for the great instruction Chef John
Wow! That’s a ton of work but you’re so right about what it does for a dish 😋 I recently got two Blue Apron meals that featured this ingredient and they were excellent. I’d love to do both recipes again but not without the glacé. My next assignment: find some veal bones.
I am absolutely delighted with the result of this method and especially the tallow I have too lol
You are so right, it’s perfection and now that I made it once I need to make it again
That looks so good! Thanks for sharing this with us brother!
I put red wine or port in after I’ve taken the bones out and reduce them together to make a red wine jus. 👍
dem slap skills chef John. Oh my.
You are the "shacka Lacka of the Smackah smackah" totally awesome presentation man! cheers!
I tuned into part 2 specifically to see a guy with hairy knuckles cut up beef jello - I was not disappointed at all ❤️
Blades Bistro in Placitas, NM serves Chicken Livers in a Demi-glacé that is soooo delicious and totally exemplifies this recipe! I want some right now!!
this, making beef stock and knowing how to put together a bechamel sauce will bring a home cook a long way in his cooking adventures. I simmer my beef bones and mire poix for 48 hours, skimming whenever I walk by the pot.
i have never wanted to eat anything more. this is so simple but so delicious
Bao Doquang though im not really a fan of eating veal though is there any kind of replacement?
Excellent videos (and yea I know I am late to the party on this one) If the chef hasn't already done so, I would like to see a few videos on using the exact same product in this recipe transformed into other, more complex sauces. Also, would emulsifying a bit of butter into the final demi-glace sauce at the end (if served otherwise unmodified) enhance or take away from it?
did people really say you slapping a gelatin was INAPPROPRIATE? could you, next time, tell them to their patriotic duty and go take a giant leap off of mount rushmore.
luckily i found this 8 years after you made it so it doesnt matter it was 2 parts :D
Thanks for completing the informative video. I will try cooking this with induction and a huge Graniteware pot.
Wiping spewed coffee off my tablet....laughed so hard at the accelerated 'slapa slapa'....thanks a lot Chef John! Lol!!
This man has been cooking for at least 20 years
Im from Indonesia, thanks for the recipe, it's great secretof yours!!
You just get me into the world of flavors
AND I'M GONE A DO THIS "FOND BRUM" IMMEDIATELY
the ol' slappa slappa xD
Hey Chef! When adding the "glacecube" to the pan, could you easily add some red wine as well, and then get an instant redwine sauce? If so, should you add the wine first and boil off the alcohol? Thank you for your content!
You should, but be careful with how much wine you use, otherwise it is satisfied way too fast. After that, let it reduce as well until sirupy. (Escoffier style)
RJpiano thanks mate!
@@Coffeexplorer your welcome
I pour my demi glace into ice cube trays because it's easier. Once they're frozen I scrape off the fat and pop them into a freezer bag. Is bone broth another name for demi glace?
I feel they keep better in the freezer individually wrapped. Plus you have to wash ice cube trays. ;)
Food Wishes And the one thing we all know Chef John hates to do is washing extra dishes.
warpatato Can you do a veggie and pasta dish with your demi glace? One of my childhood favorites was broccolini
EH CBunny kind of ruining the whole point of "veggie" isn't it?
Or do you hate vegans that much you want to create some kind of trap for them? Which what I'd do...
アップルパイ Do you actually believe only vegans eat vegetables? What are the remaining 98 percent of humans are eating?
You're hilarious! I really enjoy your videos!
2:47 I manufactured that gel pack!
Boxhawk thank you!
Chef John you’re a star!!
"It's actually even worse." LOLZ
You're the best chef John
The most amazing idea just struck me. Make a cup of chef John's Onion soup but with a melted cube of that demi glace.
In case anyone out there was in my situation and couldn't find veal bones (no real butcher within 100 miles unfortunately, small town woes - the only butchers here sell venison or other game) I made a perfectly good demi glace with only oxtails. And I have actually made veal demi as well in culinary school, so I know what it is supposed to taste like. They would call this demi just "glace," or reduced stock. But it truly is fantastic and everyone should make it. It's not hard, it just takes a long time. Also you should make your own stock using this method with any meat and reduce it in the same way, I like doing it with chicken to have stock on hand. It only takes 3-4 hours for chicken stock to cook so it's a bit easier.
Oxtail is probably an even better, but just more expensive, option.
Great videos. How long can these store in the freezer?
brilliant ... chef john ..brilliant..
'The ooooooolllld slappa slappa'. I enjoy that very much.
Getting a 8.5 L stock pot to do the stocks and of course this beauty, must try
You are the Mozart of chefs 🔥🤜🎊💃🇨🇦👏👏👏
So it's "stilky.."
Did you the demi-glace prior to throwing it in the pan?
Thanks for the videos!
Hi Chef John, how do you prevent the meat from cooling down while you reduce the demi-glace? It look like you need something like 3 to 5 minutes to plate it.
It actually only takes 2-3 minutes, which is at least how long you need to let a steak rest anyway, so it's perfect!
Thanks for the hint!
Who knows if these comments get to you but this recipe takes me back, I wonder if you could please perform Red Wine Jelly, I think it's called that. It's very hard to find here and i'm sure there must be an easier way. Thanks all the way from New Zealand.
Chef John in the bedroom: "The ooooooold spanka spanka."
I know this is 3 years late but I've never wanted to make something so bad in my life thank you chef John
Shouldn't one turn around the veal bones to get even browning?
Can you do a video on Chasseur sauce. I know it uses demi-glace so it's a natural followup to this video.
Watch this at half speed, this is what i live for.
Hello John! Should I defrost the glaze first or I can just add the frozen demi into the pan?
I have an other way to store this
Before the demi glace sets and becomes jelly (while it's still liquid) pour it into some ice cube trays and when frozen, put the cubes in a freezer bag
Mansour Almansour yeah do what Adam Ragusa does
I use muffin tins instead. I use more at a time than most home cooks.
This takes me back to school T_T
Remind me of the time I was mind blown how long something could take become so tasty!
One of the longest taking fonds but so much worth it T_T
Godly voice slapping demi-glace. ... I love it!
I made this , and it is to die for .
This is the funniest fucking episode of cooking anything that I've ever seen. Thanks chef!
hahaha "it actually looks worse"
ROFL
Deglaze with a splash of decent red wine throw in a slice of butter, THEN hit with demiglaze. Perfection
Finlay a food wishes video below 301 views! Looks awesome. Also would like to see more slapping.
Can another type of bone be used? Beef, pork, lamb, etc (obviously not poultry)?
you are amazing and i enjoy your videos