i've been watching nothing but food wishes for Weeks. whenever there's a new one i feel like everything in my life is better and like i don't have to dig real deep for new episodes. it's so nice :³
This is fairly authentic cuban picadillo. Personally in our house we skip the olives. Also pro-tip definitely sautee the onion and garlic before adding the ground beef. it really does make a big difference.
herrdoktorprofessor my parents made this when we were young and it was just awful. Raisins are weird on their own, but adding green olives??? Blegh! This is the worst of the Cuban cuisine imo. I don't care how awesome Chef John is, this stuff is just GROSS!
i find that chef john's pro-tip works best for recipes like this. the beef absorbs the liquids released from the onions and garlic instead of it evaporating completely, so it really seasons the meat. plus something about sauteeing them together makes the beef really tender. normally i'd sautee the onions and garlic separately, but for recipes like this i don't.
Thing is, best browning ground beef is made at high temps, you cant brown it properly with onions in there. i prefer to sautee the onions, add garlic and spices, sautee a bit more, then discard. Add ground beef, brown it properly, then add back the sauteed onion garlic and spices mixture.
Also fry the spices before the onions and garlic. A tip from India where the first thing they do is fry spices in oil. The flavor of the spices infuses the oil.
Chef John, noone else on RUclips could reach 1500 views, in 10 minutes, with 170 likes and 0 downs. I acknowledge your youtube, as well as your culinary prowess.
Would you slice the potatoes or cube them or hashbrown them? I'm needing to expand my boring cooking repertoire so any tips for great cooking...send my way! :)
As a Puerto Rican I can say that by the thumbnail that looks exactly like home picadillo at my casa de mami. When watching the video the only thing I can consider is that this recipe is off season because of the cinnamon and raisins (or tiny raisins). Typically when cinnamon and raisins are added is when this picadillo is used as stuffing in something called Pasteles which are like tamales. Pasteles are made of banana or cassava dough (if dough is the right term for "masa de guineo o yuca". Pasteles are usually made on Christmas and may be stuffed with pork, chicken or beef. Puertoricans disagree on if the stuffing should have raisins or olives; and if you eat them with Ketchup you are committing a sacrilege. But then again they all taste good. I have enjoyed your videos since like 2008 when I was 22 jeje, just a thought! Thanks Chef John for your cooking channel!
cute girl that's what I told a friend, that his voice is very soothing...then I played a video for her and she was surprised I thought as such. Oh well, I enjoy him so much that I use his playlist to fall asleep to, almost asmr-style.
I'm Puerto Rican... Sometimes we call it Carne Molida. Sazon, adobo and sofrito are a must!!! 😁😋 Good attempt though Chef John!! I respect your skills..
Anastashia Beavenhowser gurl yes haha I am Puerto Rican too and I was like that is the exact list of shit this is missing but I would leave out the raisins they make me cringe so hard although the taste it gives is like Abuela or Mami made it so it might be worth picking out as an adult to achieve the same flavors
I'm from Miami. Cubans don't put cinnamon in the picadillo. Once you add cinnamon, it turned into middle eastern food. Also, I suggest making it with less crushed tomatoes. It's way to wet more like chili. All you need is a little tomato, or tomato paste, or better yet.....ketchup which adds a touch of sweetness. The beauty of picadillo is the balance of sweet, sour, and salty.
This is pretty similar to how my family makes it, but with a few differences here and there. We've never used cinnamon, but I bet it's delicious! We also use sherry instead of the red wine vinegar, raisins instead of the currants, and we use capers in addition to the sliced olives! Also instead of serving over rice, we use it as a stuffing for empanadas!
I've been wanting to request this for about a week or so and I'm so glad you beat me to the punch. I love it with the raisins and understand the giant mushiness you find unappealing. If you ever want to revisit this, cube up a Potato and throw it in, or throw it in the oven before adding it in to simmer. I believe that's the Pueto Rican way, but I'm not 100%. My father is Cuban and I've had raisins in mine more than any other way but they're all equally delicious. Cheers.
Potato mashers are really good for crumbling meat. Fastest way I've discovered other than a food processor. The ones with a repeating S shape, not the circular ones with a grid.
chef John. I grew up eating Cuban picadillo and its always been my favorite comfort food (I want to go make some right now!) great picadillo recipe thats almost the same way I make it. I love it with rasins and olives too😍, and even better with potatoes (except the cinnamon, ive never seen that before in picadillo). and yes I prefer crushed tomatoes. Great recipe and Im starting to wonder if you are addicted to Cuban food lately or are in love with a Cuban.😂
Chef John, in the state of Oaxaca, Mexico, there is a much similar recipe that adds roasted sliced poblano peppers, dried apricots and sliced almonds. It is called Picadillo a la Tehuantepec, if I recall correctly.
Mexicans also have their own version of "picadillo" made with ground beef, onion, garlic, tomato, peas, carrots, potatoes and usually oregano and bay leaves.
My mother (who was Cuban) made it very similar to this. She also made other variations. My father did not like raisin. You can also add potatoes cut into small squares and fryed.
I like to serve this dish with an over medium egg on top. I had it served to me that way in a Latin restaurant and I loved it. This is also what I put inside my empanadas.
In Trinidad (or some parts of this Caribbean) we use a filling similar to this (we use golden raisins) and a red natural food dye called roucou to create a savoury meat pie called pastelles its yummmmmyyyy
as a Spaniard... I have to say that does not look like picadillo I'm use to but food changes from place to place taking on the taste of the area and the people making it. I may try it just to see the difference in taste.
Belive it or not...I used this recipe with TACO And it turned out an '' Explosion of flavor '' Great recipe use it with spagetti or rice pilav or fill your Pita Bread with this and add some sauteed mushrooms and pickle WOW !
completely different from a picadillo from San Luis Potosi, Mexico, but, it still looks yummy. That's the great thing about cooking; different areas make different delicious versions.
Speaking of comfort food, you should try making baghali polo (Iranian lima bean rice) chef John, and you could also make a tadig (crunchy rice) from it but you could also make tadig out of anything from pita bread, potatos, onions, or if you're quick enough lettuce! its traditionally (at least for my family) to be served around this time especially nearing the new year (norooz) the first day of Spring. Would love to see your interpretation, and you spreading a great recipe of one of my comfiest of foods.
I love Picadillo, however I have only ever made and had Mexican picadillo similar except with olives & raisins. Ours has onion, jalapeño, tomatoes and regions add carrots and green beans. But picadillo is comfort food for me I remember my mom making this as a child growing up with a warm flour tortilla
In the north of Mexico we make Picadillo with either guajillo or mirasol chilli (Red Picadillo) or with poblanos and jalapeños (Green Picadillo). I recommend you try those recipes, Chef :).
I sometimes put green olives in my homemeade spaghetti sauce, eactly for the same briney reason you this video does. Sliced green olives are underrated, they work so well my sauce's sweet, slice, and saltiness!
I grew up eating this cooked in soy sauce and bay leaves, potatoes, carrots, green peas and tomato sauce. My dad would even insist on adding pickle relish and/or raisins. I didn't know there is a different version that uses cinnamon! Cool.
If you want to reduce the texture of the raisins or currants, chop them up first. All the flavor but none of the weird texture. I throw some in marinara sometimes and don't like the texture so I usually hit them with a knife first.
I make picadillo with potatoes and green peppers included, which I think makes it even better! According to my Cuban boyfriend potatoes and green bell peppers and olives are key ingredients in his household's picadillo.
Chef John, I would love to make this but abhor olives. I understand the concern about palate fatigue and would want to avoid it. What would you suggest as a workable substitute? Capers?
Can you explain why? I've been in the habit of doing the onions and other veggies (apart from the veggies that go in later) before the meat, unless I'm going full-fancy and browning the meat really really well before any veggies go in at all. I've had heated arguments over this.
You should look into what "sofrito" is! It gives the dish SO much more! I've done it without it, but you should try it sometime! I prefer the green variety.
Raisins are a controversial ingredient. Some do and some don't. Never seen anyone use cinnamon though. It looked right but you are missing a key ingredient..... green peppers. Us cubans use that in almost everything. Love all your recipes (even when you forget the peppers)
As a Cuban myself, this is pretty close to authentic - except the cinnamon and cayenne (I know, you're obligated to put it in). I use crushed tomatoes myself. I'm not a raisin fan but my grandmother makes it that way and it's definitely the authentic way. A lot of people also add corn or tomatoes. And the olives - NOT OPTIONAL lol.
I saw a comment about how there was cayenne in this recipe and I was not surprised, not because of the recipe but because chef john was making this recipe 😂
I'm puertorrican and even though this recipe is different to the one I'm used to, I think it looks delicious. Heck I hate raisins in empanadillas and pastel and I'm even willing to add raisins when I make this. Definitely missing some pegao (crispy rice from the bottom of the pot) and beans.
Chef John, do you have a prefererad brand of stainless steel frying pans? I'm looking for a large sauté pan.. I like cast iron but deglazing them with red wine is a bad idea.
Janet Bradford Awesome! I really dislike olives and was wondering if capers could be a good substitute. ^_^ This comment gives me the confidence to give it a try!
Check out the recipe: www.allrecipes.com/Recipe/257322/Chef-Johns-Picadillo/
To all the people upset that you didn't get to see that sauce bubble burst, I'm going to upload some bonus footage shortly. Please watch responsibly.
Food Wishes 😂😂😂😂 we will try to chef
Thank you !! That was actually bothering me
Food Wishes can I substitute olives for capers? My girlfriend doesn't like olives :( or should I just get a new girlfriend?
Food Wishes hi chef,why don't you try Mexican style "picadillo"? I would like to see ur take on it :)
A kind of John Hurt in Alien burst??
Just like my grandma use to make it. One of the best dishes of Cuban cuisine. Thank you for uploading and best wishes!
i've been watching nothing but food wishes for Weeks. whenever there's a new one i feel like everything in my life is better and like i don't have to dig real deep for new episodes. it's so nice :³
This is fairly authentic cuban picadillo. Personally in our house we skip the olives. Also pro-tip definitely sautee the onion and garlic before adding the ground beef. it really does make a big difference.
herrdoktorprofessor that's what I was thinking!
herrdoktorprofessor my parents made this when we were young and it was just awful. Raisins are weird on their own, but adding green olives??? Blegh! This is the worst of the Cuban cuisine imo. I don't care how awesome Chef John is, this stuff is just GROSS!
i find that chef john's pro-tip works best for recipes like this. the beef absorbs the liquids released from the onions and garlic instead of it evaporating completely, so it really seasons the meat. plus something about sauteeing them together makes the beef really tender. normally i'd sautee the onions and garlic separately, but for recipes like this i don't.
Thing is, best browning ground beef is made at high temps, you cant brown it properly with onions in there. i prefer to sautee the onions, add garlic and spices, sautee a bit more, then discard. Add ground beef, brown it properly, then add back the sauteed onion garlic and spices mixture.
Also fry the spices before the onions and garlic. A tip from India where the first thing they do is fry spices in oil. The flavor of the spices infuses the oil.
Picadillo is life! I'm Dominican and we also make it, I don't add raisins tho. Looks great chef :)
Chef John, noone else on RUclips could reach 1500 views, in 10 minutes, with 170 likes and 0 downs. I acknowledge your youtube, as well as your culinary prowess.
I love this with fried potatoes as well! I normally use raisins but I'll give currants a try next time.
Would you slice the potatoes or cube them or hashbrown them? I'm needing to expand my boring cooking repertoire so any tips for great cooking...send my way! :)
Cookedbyjulie yes in cuba they either have it with rice or put cubed potatoes in it....yum either way!
Cookedbyjulie yesss cookedbyJulie! love you girl I comment on your videos all the time!
I started cooking my spices before the liquid and I have found so much flavor. thank you for that tip!
holy crap this is a real dish. I've been making this without knowing.
Jesus Guerra I made it in a meatloaf earlier today (no olives, just golden raisins) I had no idea it was a recipe
I LOVE your voice, pronunciation, inflection and humor. REALLY makes these wonderfully produced videos fun to watch
As a Puerto Rican I can say that by the thumbnail that looks exactly like home picadillo at my casa de mami. When watching the video the only thing I can consider is that this recipe is off season because of the cinnamon and raisins (or tiny raisins). Typically when cinnamon and raisins are added is when this picadillo is used as stuffing in something called Pasteles which are like tamales. Pasteles are made of banana or cassava dough (if dough is the right term for "masa de guineo o yuca". Pasteles are usually made on Christmas and may be stuffed with pork, chicken or beef. Puertoricans disagree on if the stuffing should have raisins or olives; and if you eat them with Ketchup you are committing a sacrilege. But then again they all taste good. I have enjoyed your videos since like 2008 when I was 22 jeje, just a thought! Thanks Chef John for your cooking channel!
I don't know about anyone else, but I like how his voice goes up and down. calming
cute girl that's what I told a friend, that his voice is very soothing...then I played a video for her and she was surprised I thought as such. Oh well, I enjoy him so much that I use his playlist to fall asleep to, almost asmr-style.
Dude did you seriously make this dish?!?!? This is my childhood favorite 💕
Thank you Chef John
I'm Puerto Rican... Sometimes we call it Carne Molida. Sazon, adobo and sofrito are a must!!! 😁😋 Good attempt though Chef John!! I respect your skills..
Anastashia Beavenhowser omg yeees I was like hello donde esta el sofrito?! Y odio que le puso pasas 🙄🤔
Anastashia Beavenhowser Sazon=MSG...No thank you, all you need is sofrito and spices for great flavor
Anastashia Beavenhowser gurl yes haha I am Puerto Rican too and I was like that is the exact list of shit this is missing but I would leave out the raisins they make me cringe so hard although the taste it gives is like Abuela or Mami made it so it might be worth picking out as an adult to achieve the same flavors
Anastashia Beavenhowser yes!! Our sofrito does wonders! ♥️🇵🇷
Anastashia Beavenhowser this is how we make it in my house. Adobo is a must
I'm from Miami. Cubans don't put cinnamon in the picadillo. Once you add cinnamon, it turned into middle eastern food. Also, I suggest making it with less crushed tomatoes. It's way to wet more like chili. All you need is a little tomato, or tomato paste, or better yet.....ketchup which adds a touch of sweetness. The beauty of picadillo is the balance of sweet, sour, and salty.
This is pretty similar to how my family makes it, but with a few differences here and there. We've never used cinnamon, but I bet it's delicious! We also use sherry instead of the red wine vinegar, raisins instead of the currants, and we use capers in addition to the sliced olives! Also instead of serving over rice, we use it as a stuffing for empanadas!
I really enjoy your videos. Picadillo is one of my favorites. I will try the currents next time.
I've been wanting to request this for about a week or so and I'm so glad you beat me to the punch. I love it with the raisins and understand the giant mushiness you find unappealing. If you ever want to revisit this, cube up a Potato and throw it in, or throw it in the oven before adding it in to simmer. I believe that's the Pueto Rican way, but I'm not 100%. My father is Cuban and I've had raisins in mine more than any other way but they're all equally delicious. Cheers.
Love Picadillo ...glad you posted your version
Potato mashers are really good for crumbling meat. Fastest way I've discovered other than a food processor.
The ones with a repeating S shape, not the circular ones with a grid.
chef John. I grew up eating Cuban picadillo and its always been my favorite comfort food (I want to go make some right now!) great picadillo recipe thats almost the same way I make it. I love it with rasins and olives too😍, and even better with potatoes (except the cinnamon, ive never seen that before in picadillo). and yes I prefer crushed tomatoes. Great recipe and Im starting to wonder if you are addicted to Cuban food lately or are in love with a Cuban.😂
Chef John, in the state of Oaxaca, Mexico, there is a much similar recipe that adds roasted sliced poblano peppers, dried apricots and sliced almonds. It is called Picadillo a la Tehuantepec, if I recall correctly.
Aw come on chef, I was waiting for it.... "You are the armadillo of your picadillo!" Yummy dish.
>uploaded 3 seconds ago
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HI CHEF JOHN!
Mexicans also have their own version of "picadillo" made with ground beef, onion, garlic, tomato, peas, carrots, potatoes and usually oregano and bay leaves.
My mother (who was Cuban) made it very similar to this. She also made other variations. My father did not like raisin. You can also add potatoes cut into small squares and fryed.
As a Cuban American this is a great take on picadillo. If it doesn't have the raisins and olives it's not real. Great recipe!
Awesome...can't wait to try this. Thank you for the content...
I was interested until the raisins appeared. damn raisins.
JungleTortoise omit them
Humm.... How about chopped dates instead?
I love how in most of your videos you say that something is 100 percent optional but completely mandatory.
I loved the description of the favors in this video! I am definitely trying this dish just without the olives, I just really hate olives.
This is one of our favorite dishes, thank you for sharing your recipe!
Lovely beef dish!
I like to serve this dish with an over medium egg on top. I had it served to me that way in a Latin restaurant and I loved it. This is also what I put inside my empanadas.
a new one on me! this looks so good!
now make empanadas from this
Yessssssssssss!
In Trinidad (or some parts of this Caribbean) we use a filling similar to this (we use golden raisins) and a red natural food dye called roucou to create a savoury meat pie called pastelles its yummmmmyyyy
OMG sloppy Jose 😂😂😂
zakiah tukes LMFAO
zakiah tukes lmfao I'm done
LOL Coincidentally, that's what my ex-girlfriend used to call me :P
is it just me, or does that sound really dirty?
as a Spaniard... I have to say that does not look like picadillo I'm use to but food changes from place to place taking on the taste of the area and the people making it. I may try it just to see the difference in taste.
this is a Caribbean picadillo.
Ray Martin you should make yours and post it up
first reasonable Spaniard I've seen on a food video
My wife is not keen on the raisins and olives. To myself I find this funny. She is Italian and she loves grapes and olives
***** I was taken back by the comparison to sloppy joe. Mine has always been savory and spicy.
I grew up eating that, excellent job.
great sense of humor!!
Those leaves are bay 😍
Belive it or not...I used this recipe with TACO And it turned out an '' Explosion of flavor ''
Great recipe use it with spagetti or rice pilav or fill your Pita Bread with this and add some sauteed mushrooms and pickle WOW !
This looks delicious! And I hate bloated, hot, McNasty looking cooked raisins, too! Love the currant idea!
Do you guys also think that Chef John has a cayenne fetish?
completely different from a picadillo from San Luis Potosi, Mexico, but, it still looks yummy. That's the great thing about cooking; different areas make different delicious versions.
Getting to a Foodwishes video early is like having to wait for a steak to rest. Gotta wait for that sweet sweet 1080p.
Chef John you are the Bob Ross of youtube cooking shows. Take that however you want..
Speaking of comfort food, you should try making baghali polo (Iranian lima bean rice) chef John, and you could also make a tadig (crunchy rice) from it but you could also make tadig out of anything from pita bread, potatos, onions, or if you're quick enough lettuce! its traditionally (at least for my family) to be served around this time especially nearing the new year (norooz) the first day of Spring. Would love to see your interpretation, and you spreading a great recipe of one of my comfiest of foods.
looks delish , cant wait to participate ...
never heard of it. now I have to try it.
CHEF JOHN!! Yay for new videos 😀
Best tool for the "ole cook-n-crumble": a wire potato masher!
Needed paprika and fried diced potatoes. But looks good!
You are the DIO of you Picadillo.
Oh how I wish I could eat beef, this looks awesome! Do you think it would work with turkey?
I remember the first time I helped my Cuban boyfriend's mom make picadillo... Sooo gooooood
I've never heard of this dish before and man, what a wild ride. Totally thrown off by the raisins and olives, but it sounds interesting.
I love Picadillo, however I have only ever made and had Mexican picadillo similar except with olives & raisins. Ours has onion, jalapeño, tomatoes and regions add carrots and green beans. But picadillo is comfort food for me I remember my mom making this as a child growing up with a warm flour tortilla
The olives seem like an odd choice. But I love the salty, so I'm definitely trying this.
Is this a precursor to an empanada recipe?
Minus the cinnamon.
This dish has been frequently appearing in my playlist recently. I think it's a sign that it's time for me to cook picadillo :d
This must make a mean pasta sauce, that's how I'm gonna try it.
SeranaIsBae I don't know about his version but the one I normally eat with family (as a Cuban) goes great with pasta.
I was thinking the same thing! :)
SeranaIsBae nice profile pic* I love Serana🌹
My mom's version was all savory with cubed potato instead of olives or currents/raisins. I really want to try this version out.
Looks totally awesome.
YES!! Piccadillo. I've been waiting for this Chef. Thank you.
In the north of Mexico we make Picadillo with either guajillo or mirasol chilli (Red Picadillo) or with poblanos and jalapeños (Green Picadillo). I recommend you try those recipes, Chef :).
I sometimes put green olives in my homemeade spaghetti sauce, eactly for the same briney reason you this video does. Sliced green olives are underrated, they work so well my sauce's sweet, slice, and saltiness!
Holy crap so many typos... exactly, the random "you", slice? I meant spice.
Yum👍🌹🌹, makes me want some alcapurrias...
I grew up eating this cooked in soy sauce and bay leaves, potatoes, carrots, green peas and tomato sauce. My dad would even insist on adding pickle relish and/or raisins. I didn't know there is a different version that uses cinnamon! Cool.
This is a comfort food for all latinos
Dude ur voice is getting older, pls don't die.
I keep wqiting ur videos
Chef John remember chilli Verde with potatoes. same thing with this. yum
Looks delicious! Thank you for the recipe~
This looks even better then my way of making picadillo.
great recipe chef!
If you want to reduce the texture of the raisins or currants, chop them up first. All the flavor but none of the weird texture. I throw some in marinara sometimes and don't like the texture so I usually hit them with a knife first.
I make picadillo with potatoes and green peppers included, which I think makes it even better! According to my Cuban boyfriend potatoes and green bell peppers and olives are key ingredients in his household's picadillo.
this looks delicious!
i love picadillo! i'll have to try it with currants. i prefer the America's Test Kitchen recipe that adds capers as well.
Steven D I love ATK's version too!!
how do you keep your stainless so nice? any secrets? and any suggestions for the bottom as well, would be great!
Chef John, I would love to make this but abhor olives. I understand the concern about palate fatigue and would want to avoid it. What would you suggest as a workable substitute? Capers?
In my house we eat it with a fried egg on top of the rice and a side of fried plantains..... the ultimate comfort food!
No sofrito? 😧 😱
yeah you definitely need to sautee the onion and garlic first.
No, it's better to saute with the beef. Trust me. Believe me. I have the best words...I mean techniques.
Food Wishes chef I'm cuban, you nailed it, good job.
Can you explain why? I've been in the habit of doing the onions and other veggies (apart from the veggies that go in later) before the meat, unless I'm going full-fancy and browning the meat really really well before any veggies go in at all. I've had heated arguments over this.
You should look into what "sofrito" is! It gives the dish SO much more! I've done it without it, but you should try it sometime! I prefer the green variety.
I remember capers in the dish as well. As a child I didn't like capers. My mom would alternate Monday with Spaghetti and Picadello.
You are the Pinocchio of your Picadillo.
HOLY SHIT IM NEVER THIS EARLY
UH
UH
can I respectfully request another duck recipe please?
Raisins are a controversial ingredient. Some do and some don't. Never seen anyone use cinnamon though. It looked right but you are missing a key ingredient..... green peppers. Us cubans use that in almost everything. Love all your recipes (even when you forget the peppers)
Do the Mexican versión, with potatoes and carrots on top of a tostada, eso sería delicioso también!
As a Cuban myself, this is pretty close to authentic - except the cinnamon and cayenne (I know, you're obligated to put it in). I use crushed tomatoes myself. I'm not a raisin fan but my grandmother makes it that way and it's definitely the authentic way. A lot of people also add corn or tomatoes. And the olives - NOT OPTIONAL lol.
I saw a comment about how there was cayenne in this recipe and I was not surprised, not because of the recipe but because chef john was making this recipe 😂
A lot of Latino recipes as of recent... I like it!
I'm puertorrican and even though this recipe is different to the one I'm used to, I think it looks delicious. Heck I hate raisins in empanadillas and pastel and I'm even willing to add raisins when I make this. Definitely missing some pegao (crispy rice from the bottom of the pot) and beans.
I am Cuban and have never seen cinnamon in picadillo, I will have to try it out, but with sofrito, of course.
YOU FORGOT THE ADOBO 😂😂
Doing this! Thank you!
Chef John, do you have a prefererad brand of stainless steel frying pans? I'm looking for a large sauté pan.. I like cast iron but deglazing them with red wine is a bad idea.
That is almost identical to our family's recipe, except we use capers instead of olives.
Janet Bradford I like capers... I shall try it with both!
I usually eat them in pasta salads.
Janet Bradford Awesome! I really dislike olives and was wondering if capers could be a good substitute. ^_^ This comment gives me the confidence to give it a try!
This is sorta chili con carne. Except it's not. And I hate rice with chili... You need bread with that. Rough bread.
Chef John we love you!