To bad he has chosen to join a company and help the destruction of independent content creators on RUclips. It's as if pewdiepie started making videos for t-series. I will not support people trying to turn RUclips into cable tv.
Geez man calm down, and just because he’s on eater doesn’t mean he has sold out to the corporate overlords or anything. I mean, he was on Jamie Oliver back in 2015, which I believe was even before 100k.
@@nitayhillel5979 I'm not a native English speaker, but his way of speaking is perfectly understandable to me. Much better then some native speakers especially with american accent. I don't see what he should hide
takeaways: -a little lighter on the pickle juice so the sauce is thicker and less tangy - dont add "two shots" of pickle juice (like the lady added "two shots" of vodka) -new richer beef blend -a more american (?) cheese
Brisket & rib eye combo. No chuck since the fat in it tends to be odorous. You can add a little bit of rump for firmness & flavour. At home I like to do 100% rib eye (scotch fillet). For seasoning, use something like steak seasoning, but only on the outside
No one here thinks that 😂 . We do have Smashburger here as well and used to have Steak n’ Shake until recently. The average New Yorker is not Eater or Munchies or Food Insider, etc; Shake Shack is just another burger joint to us.
Alex - for the grind, use a Cuisinart for a coarser chop (rather than a grind) and partially freeze the meat chunks. This will preserve the beefiness and the fat content.
Well done Alex, anyway French butter makes everything taste better...big fan of shake shack when in the US, they even have a menu for my dog when we are at our LA home...great work we should start up Alex Burger Shack in Paris, I will back that project.
Taking a recepie from someone who has been perfecting it for years and trying to recreate it in so little time is almost impossible. So well done Frenchie! I have certainly learnt a few things from this episode!!! Cheers!
ALEX! I have an idea for you and the production to use in upcoming episodes! Following the professional's review of your work, show them (off camera) what YOU did step by step like you show us in the video, and have them give a 0-100 scale rating for how CLOSE you got to the original. It'll help us (and you) learn from previous mistakes, and still not require any secret-divulgement!
This was a lot of fun to watch! I've seen Alex cross-over on other shows, and this was great! Mark from Shake Shack seemed like a really nice guy...someone who is clearly a master of his craft, but who is appreciative of Alex's final product, while still offering considered criticism.
Easy, he went from an independent content creator to someone helping with the destruction of youtube. Helping turn youtube into cable TV is something I can easily hate on. Next pewdiepie will be making videos for t-series.
Eater is great and Alex is great. Alex is the quintessential French food nerd with a touch of added engineering nerd. If you haven't already checked out his channel, do it now.
Closest thing we got to Shake Shack in Alaska is Smash Burger. Smash Burger is pretty good but the single patty cheeseburger is $8 for just the burger and it's tiny. I like to eat and they want a tip so I end up spending $25 or $30 when I go there.
Had a long conversation with a manager there back in 2016 & after a few drinks I was lucky enough to get the recipe. Chuck, sirloin, brisket blend, Martins potato rolls, plum tomatoes, green leaf lettuce, mayo, ketchup, dijon, cayenne pepper, sugar, dill relish, white distilled vinegar, salt. Very easy, but the meat blend & butter toasted Martins rolls is what sets them apart from the rest & after traveling and trying essentially every major burger chain I got to Put Shake Shack Burgers #1 in burger chains. #1 Shake Shack, #2 Fat Burger #3 In-N-Out (Elevated McDonalds) but consistent & the Animal spread sauce makes them what they are #4 Five Guys #5 Smash Burger (would have been Mr Beast but they're really inconsistent & is entirely dependent on location like Smashburger was years ago.
Great job Alex. Now that you're back in France and like to recreate burger sauces, please try the one from the Giant in the Quick fast foods. Love this sauce.
The musts for every burger: 1. A fat to bind it together, whether it be cheese, mayo, or something else. 2. Something pickled. Everything else is optional, but no burger gets made in my house without those two things, and the Smoke Shack delivers on both.
creasing when the marketing/PR dude goes into full Corporate Visibility Mode at the end: "It's just all about fresh, delicious [Shake ShackTM] beef, man!"
Not enough to be helping with the destruction of independent content creators on this platform. It's like pewdiepie started making videos for t-series. So yay, Alex made a couple bucks but all it cost was the destruction of what got him to where he is now.
pine apple, corn starch is a pretty common thickener. Kinda surprised he didn’t use any, but maybe they didn’t have any in stock at the kitchen he was borrowing.
I feel there should have been more focus on the bun? That mega soft ‘clamshell’ (potato?) bun is what defines shake shack for me. Would’ve been cool to hear them talk about that, I have no idea where to get those buns.
Gotta do the thanking again, Alex! He came all the way out to you, critiqued, gave insight, offered helpful opinions, etc... Close out the vid next time with some etiquette. That's my two cents.
Watching Alex not cooking in his Le Studio seems a bit off for me
10:22 Alex cooking using the saddest and most depressing cheese seemed off as well.
@@Jooolse could be sponsored?
Who’s here is thinking about Carla being the first manager and worked there? Lol
Yup: ruclips.net/video/mpnshdmtE2Y/видео.html
First thing I thought of.
Well she did cross my mind
🙋🏾♂️
...and wondering what the password is to that shack sauce recipe is!
Alex and Eater? Not to mention shake shack! I think yes.
alex is such a good content creator in my eyes. and he seems like a really nice dude
To bad he has chosen to join a company and help the destruction of independent content creators on RUclips.
It's as if pewdiepie started making videos for t-series.
I will not support people trying to turn RUclips into cable tv.
Geez man calm down, and just because he’s on eater doesn’t mean he has sold out to the corporate overlords or anything. I mean, he was on Jamie Oliver back in 2015, which I believe was even before 100k.
I've watched Alex for a long time and I just realized his french accent is thick but his english grammar is so good.
As a French myself, I can tell he's definitely exaggerating his accent on purpose to add to his character. He's pretty damn smart :)
@@Aozoraa33 that's true. He didn't have such accent in his first videos
@@oligamilodesu There's the possibilty he tried to hide his true accent in his first videos in order to be more understandable.
@@nitayhillel5979 I'm not a native English speaker, but his way of speaking is perfectly understandable to me. Much better then some native speakers especially with american accent. I don't see what he should hide
Not really....
[eats 3 different cuts of beef]
You can really taste the beefy flavour
I loved when Alex said 'oui wee' at the beginning when he met the creator, it made him sound like he was really excited weeeee
takeaways:
-a little lighter on the pickle juice so the sauce is thicker and less tangy - dont add "two shots" of pickle juice (like the lady added "two shots" of vodka)
-new richer beef blend
-a more american (?) cheese
I'm trying this out, I purchased boarshead american slices - will report back
T-diddy did you do it?
They use Schreiber American cheese. (Former Shack Employee)
@@sk8erin8er Maybe he did get the recipe but Shake shack got to his location...poor soul!
@@t-diddy1268 how did it turn out? What blend did you use in the end?
He realized he was not going to get the real shake shack sauce recipe.
Alex is no Chris Morocco, but he isn't bad.
recoil53 we need him for this he would destroy !
@@codclips-f2b That should be his next series - Chris Morocco reverse engineers popular fast food.
@@recoil53 have you put this on the BA channel? if not is it okay for me to put this in the BA comment section?
@@rikaze Go ahead, I haven't said it yet.
It's the perfect savory counterpart to Claire's series.
Background music gets zero ! Its not matching Alex’s rhythm
Wassef Fattal it’s so loud and distracting!
Brisket & rib eye combo. No chuck since the fat in it tends to be odorous. You can add a little bit of rump for firmness & flavour. At home I like to do 100% rib eye (scotch fillet). For seasoning, use something like steak seasoning, but only on the outside
"Ah yes, the beef is made of beef"
This feels like a bonus episode. Makes me so happy
Midwesterners when they hear people act like Shake Shack invented or is the pinnacle of smash burgers and the "shack" sauce: "Ope"
The founder is very open about the fact that Shake Shack is inspired by the burgers he ate as a kid in St. Louis
Danny Meyer has stated Steak n' Shake as the influence for Shake Shack! Love Steak n' Shake (when done right)
I know right..🤦🏽♂️
No one here thinks that 😂 . We do have Smashburger here as well and used to have Steak n’ Shake until recently. The average New Yorker is not Eater or Munchies or Food Insider, etc; Shake Shack is just another burger joint to us.
@@punkyagogo didn't say you or New Yorkers, now did I? Said "people that act like". If you aint one of those people then it don't apply to you
Alex - for the grind, use a Cuisinart for a coarser chop (rather than a grind) and partially freeze the meat chunks. This will preserve the beefiness and the fat content.
So this is one of the reasons we haven’t seen as many “Alex” videos as usual. Loved this one. Well done everyone
Go on Alex We know that *YOU CAN DO IT* ....👍👍👍👍👍👍👍👍👍
I haven't even finished and this may be my favorite RUclips video ever.
Well done Alex, anyway French butter makes everything taste better...big fan of shake shack when in the US, they even have a menu for my dog when we are at our LA home...great work we should start up Alex Burger Shack in Paris, I will back that project.
Wait what? A menu for your dog? That's new to me! Are there many options for your dog?
Night_Rose_94 they have a bag of dog biscuits at the Hollywood location.
You know you can do French butter at home, here in France many people do it, you just need fresh milk and the good tool basically. ;)
That subtle yt comment flex
Taking a recepie from someone who has been perfecting it for years and trying to recreate it in so little time is almost impossible. So well done Frenchie! I have certainly learnt a few things from this episode!!! Cheers!
Alex amazing video! But you leave me with just one question; how many minutes do you „grill“ the meat on each side?
Hi alex. I hope ur fine. Do you suggest to grind the meet once or twice? And what about the thickness of a burger? Does it influence the taste?
Not familiar with Alex's work prior to this, but he had me from his description of the sirloin flavour as "super-enjoyable".
EframeGadsby been watching his channel for years. It’s good. Cooking with a touch of “maker”
Oh god, Alex on Eater, making us proud :D
So proud he is helping destroy the independent content creators on this platform and helping it become cable tv.
Sad day
Yesssssssssssssssssssss. More Alex please!
Surprised he didn't made a machine to create burgers, lmao
In other words... Dammit this frenchman is so much better than ShakeShack🤣
Best crossover ever!
This is a French guy who’s been told what French people sound like when they say “focus”
ALEX!
I have an idea for you and the production to use in upcoming episodes!
Following the professional's review of your work, show them (off camera) what YOU did step by step like you show us in the video, and have them give a 0-100 scale rating for how CLOSE you got to the original. It'll help us (and you) learn from previous mistakes, and still not require any secret-divulgement!
Need more of these.
This was a lot of fun to watch! I've seen Alex cross-over on other shows, and this was great! Mark from Shake Shack seemed like a really nice guy...someone who is clearly a master of his craft, but who is appreciative of Alex's final product, while still offering considered criticism.
Must be the less arrogant frenchman on this planet, very nice guy and great content !
Great choice to bring Alex on!
Yeah, destroying independent content creators with big company's and making it into cable TV is so great.
Smfh
Saw the thumbnail and was like, "Alex? On Eater? Sure!"
I mean how can u not love this guy!!!!
Easy, he went from an independent content creator to someone helping with the destruction of youtube.
Helping turn youtube into cable TV is something I can easily hate on.
Next pewdiepie will be making videos for t-series.
I love that Alex brought his own knife with him! Fun at the airport...
Cool episode without bad behaviour! ♡
Eater is great and Alex is great. Alex is the quintessential French food nerd with a touch of added engineering nerd. If you haven't already checked out his channel, do it now.
Ate Shake Shack yesterday in Larkspur, CA. Can't wait for the new one to open in the Marina!!!
I am a simple man - I see that shake shack boy, I smash that like button fast enough to break the sound barrier, oh burger daddy~
tastes 3 cuts of beef
says they have a beefy flavour
I love your stuff Alex! Your process! I can offer a few tips if you’d like. I’ve been doing this method for years.
This feels like a long Shake Shack advertisement.
someone might consider this overthink, but I appreciate science. Alex is all about food science
Which batch did you chose to make. You didn't mention which one is the closest.
Excellent video
Good Job... Learn some nice stuff
I live for his accent 😂😂😂😂💗
More of these please!
Butter was the funniest part. Guy's face was priceless.
Plot twist: He actually nailed the flavour but Mark didn't tell him so the secret is still safe.
Closest thing we got to Shake Shack in Alaska is Smash Burger. Smash Burger is pretty good but the single patty cheeseburger is $8 for just the burger and it's tiny. I like to eat and they want a tip so I end up spending $25 or $30 when I go there.
I would listen to Alex read Proust. Seriously, why doesn't this have a million views?
Merci 🙏
Due to the nature of RUclips recommended I thought this was years ago lmaooooo, didn't realize it's just a few weeks old
Had a long conversation with a manager there back in 2016 & after a few drinks I was lucky enough to get the recipe. Chuck, sirloin, brisket blend, Martins potato rolls, plum tomatoes, green leaf lettuce, mayo, ketchup, dijon, cayenne pepper, sugar, dill relish, white distilled vinegar, salt. Very easy, but the meat blend & butter toasted Martins rolls is what sets them apart from the rest & after traveling and trying essentially every major burger chain I got to Put Shake Shack Burgers #1 in burger chains.
#1 Shake Shack, #2 Fat Burger #3 In-N-Out (Elevated McDonalds) but consistent & the Animal spread sauce makes them what they are #4 Five Guys #5 Smash Burger (would have been Mr Beast but they're really inconsistent & is entirely dependent on location like Smashburger was years ago.
From my own experience, I’ve seen that mayo turns very liquid-y when mixing in additional vinegar.
Oh wow, I walk by that shake shack every day and never knew it was the original, that's really cool!
Great job Alex. Now that you're back in France and like to recreate burger sauces, please try the one from the Giant in the Quick fast foods. Love this sauce.
I wish we got Alex on Prime Time.
YESSS ITS ALEXXXXXX 😍😍😍🔥🔥🔥
Yes!
I see Alex, I hit thumbs up
Seems you're a simple man
The musts for every burger: 1. A fat to bind it together, whether it be cheese, mayo, or something else. 2. Something pickled. Everything else is optional, but no burger gets made in my house without those two things, and the Smoke Shack delivers on both.
He is not a food geek. He is the food mad scientist
creasing when the marketing/PR dude goes into full Corporate Visibility Mode at the end: "It's just all about fresh, delicious [Shake ShackTM] beef, man!"
"the power of freshly ground beef" lmao nice brief my broh
how much did you get paid for it ?
Not enough to be helping with the destruction of independent content creators on this platform.
It's like pewdiepie started making videos for t-series.
So yay, Alex made a couple bucks but all it cost was the destruction of what got him to where he is now.
at least he could be honest about it
Is that the Flatiron location?
what would be s good thickener for the sauce. the pickle juice really thins it out
pine apple, corn starch is a pretty common thickener. Kinda surprised he didn’t use any, but maybe they didn’t have any in stock at the kitchen he was borrowing.
@@jessmac1893 sure but would it thicken mayo
I feel there should have been more focus on the bun? That mega soft ‘clamshell’ (potato?) bun is what defines shake shack for me. Would’ve been cool to hear them talk about that, I have no idea where to get those buns.
Martin’s potato buns. Available at just about every major grocery store in the New England/Northeast area.
Sick crossover
Wonder which of the three mixes he tried he ended up using in the end.
the balance one
What bike is that ?
I think I’m in love…
I was waiting for you to try the Martin`s breads recipe
Spread it like ground beef on a hot flat surface!! Cheers.
Smash that like beef button.
You smashed it Alex!
Nice kitchen.
When your waiting for alex to upload a video but you get a video on another channel
Alex: sniffs burger*
Alex: beef flavor!
Omg I love alex 😭💖
How'd you make the buns?
they are called martins potato rolls
@@susuhabibi cheers, I'll have a little look
I love alex but sometimes in my opinion he over complicates things... (measuring the pressure?!?!)
It may be overcomplicated, but it's really good for establishing a repeatable process.
Probably just for the video sake
Meat ratio was too much.. less meat more fat, the press goes down much easier
its for consistency and accuracy
In my opinion it is how he likes to take every parameter into account, and as you say overcomplicates things that make me love his videos
Best burger. Killin' In n Out
I didn't know that Alex was on this channel too!
Watching a French chef make a shake burger … so unreal
This brave man parks his bike on the street
03:34
"so brisket definitely has a beefy flavor"
.
.
you. don't. say
Maybe he got too excited on the pickle juice, would've gotten a better texture on the sauce and lower the acidity. But was a good run tho!
a PINCH of onion/garlic for that much sauce u CRASI
I was pretty sure it came out a long time ago that Shake Shack's burgers were 50% brisket and 50% chuck.
I’ve heard sirloin banded around quite a lot.
An iconic shake shack burger 🍔 is the smoke shack burger
Gotta do the thanking again, Alex! He came all the way out to you, critiqued, gave insight, offered helpful opinions, etc... Close out the vid next time with some etiquette. That's my two cents.
Probably better to mince the beat twice to ensure the fat is better mixed in, otherwise you will lose chunks of it when it hits the pan.
Way to go, Alex! 👍
Yes that makes sense. Bring the French guy from French to recreate a very American staple.
Five Guys burgers are just a mix of chuck and sirloin.
Wow Alex on Eater. It's a crossover in my subscriptions!
Next pewdiepie will be making videos for t-series.
This is just another step in the destruction of individual content creators by big corporations.
killing it alex