What I like about this guy is that he seems grateful for little things like his plates and he enjoys the process of simply looking at the food. I appreciate that he has just a regular kitchen like a normal person.
Being from France and barely an hour away of driving from the region where Cassoulet originated (Castelnaudary), needless to say I was looking for this recipe! I am confident in saying that I've never tested such a good Cassoulet in my entire life. Glad you enjoyed it!
I did the best with what was available (I am in Bogota). Certainly not at this level, but I have grown to love bean recipes. They dont just have to be plain. Cowboy beans on toast is a favorite. Thank you for an excellent video
I’m currently in the South of France and tried this at a small local restaurant yesterday. Wow, can’t believe I had never tried it before - the flavour is incredibly rich and deep. I’ll definitely be trying to make this at home some time.
Wow! Sitting here In Melbourne at the cusp of winter and I discover your post. Two of my favourites - Bourdain and cassoluet. Hugely entertaining too. Thank you for a wonderful post.
There is one advice from Jacques Pépin, who was Charles de Gaulles's kitchen chef and he explains you don't have to put the beans under water for 12 hours and the reason is, after one hour, they start to ferment after one hour. That is why people can't stop farting. This is very important!
So glad you made this one! I have been too intimidated to try making cassoulet but it actually doesn’t look that hard and it is good to know that I could sub regular white beans and whatever sausages. I bet andouille would fit well in this dish. Isn’t it ironic how the best French dishes are often the rustic country food. I will try this out thanks to this video.
super cool to hear you'll give it a go. As for the sausages, I'd say you're right. Any sausage will work. Pick one you like, and it'll be all the better
my mom used to make this french inspired lamb and bean casserole with white beans, lamb chops layered on top and smothered in onions. in france they do a huge mutton leg grilled on a spit with white bean stew. but that was nowhere near this level. can only imagine how extra tasty after clearing the snow. enviable.
I think any dish layered over a long period of time with amazing flavor is usually gonna be otherworldly tasty. These are always my favorite kind cooking projects (e.g boeuf bourgignon, a great pasta sauce, and the like). I’ll have to try this recipe one day. Not to diminish the recipe, but I was thinking of even chicken leg quarters as sort of a sub…. Just in case I don’t have duck available. Great job, sir. I caught the end, so I’m gonna rewatch later.
Thanks! I agree with you on the chicken, you can def get the same thing done. The flavor will be a little lighter I'd think, but I don't see anything wrong with that
This is the Castelnaudary version. In Carcassonne they use partridge, and in Toulouse they use lamb shoulder instead. So you make do with what's available locally, that's the spirit of peasant food.
Brilliant video! Thank you. It’s a gray, damp, chilly, rainy day out here in California, and I stumbled across this video about one of my absolute favorite dishes, which I think I’ve only had once or twice in my life. I do recall more than 20 years ago, when D’Artagnan had their own restaurant in Manhattan. I had the cassoulet there. Anyway, thank you so much for doing this.
When I had Cassoulet near Toulouse, they always used blood sausages. But yes, this should be an all-American dish served at Super Bowl parties and cold winter afternoons.
beautifully cooked, and well narrated & condensed recipe, skipping all of the extra steps that would otherwise make this unrealistic for a home cook. thanks for sharing! subscribed.
That looks amazing, good work. I’ve always wanted to cook this dish, but I usually cook for one and it’s not that kinda dish. I’ll have to cook it and get some friends round one day.
this is the most fun i had watching anything since sunday. ambitious endeavor and o m g duck.... now i am shopping for duck on sale to make rillettes. stay warm and tie yourself to something sturdy if you are going outside. your nj neighbor Wendy😊
An incredible cassoulet brotherman. I'll never forget my first head chef working on his own recipe for a great cassoulet, had it as a winter special, of course with some confit duck. I also remember the time it took to scoop enough solidified duck fat out of a 30L drum so we didn't use more than we needed haha - apprentice chef duties sucked ass.
I've been looking forward to this recipe in particular for a while. Well done. I think I'll do it next month doing a Frankenstein of Julia, Jacques, and Tony's recipe.
6:55 lol Love the birds nest! ;p This is what happens when you're 'in the zone'. Three days of prepping beans and gizzards up to your busy elbows and personal grooming gets overlooked in the quest. You probably have some thyme twigs and pigs nipples in there... Who can know (or care) by day three??? One thing I additionally add to the bean cooking liquor for added richness and just plain personal preference, is home made chicken stock. Rich, deeply flavoured stock that I have simmering shyly in the bg while I'm doing all that other shit that needs to happen for cassoulet. Whenever I make duck confit now I also add star anise, a handful of Juniper berries, some fennel seeds, bay leaves and black peppercorns, along with the garlic cloves, fresh thyme and salt. Play with it until its how you like it. (That's what he said...) The second baking is to help achieve an even more unctuous, velvety creamy bean consistency without them mushing up and losing their bean 'integrity'... And I always have some of my rich chicken stock in case I want to add some in the last minutes of prep before serving. This is because I enjoy mine a little gloopy soupy with fresh baked bread. If I add breadcrumbs (mix of artisan bread and panko well blended with melted butter and finely chopped parsley) its the penultimate thing I do (if adding additional stock just before serving) and I whack the heat up in the oven so they brown and crisp up quickly without the liquids evaporating. That all said... I think yours looked wonderful and all your stages executed very expertly. Even boning the duck legs, which is a devotional step too far for me in the larger scheme of things cassoulet. But I would have buried my piggy li'l face in a bowl of it for sure lol I had my first cassoulet in Carcassonne. T'was the real deal, man. What I remember fondly is the salad starter I innocently ordered to begin what would become an unwitting food marathon, where later in the evening the lovely waitress would find me slumped in my chair, slipping gently into a food coma, whereupon I apologised for being unable to return an empty plate, but I was (in my poor regional French) "too up the duff like a farm animal" to eat any more. When she and a couple of adjoining tables began laughing heartily, I realised I had said something interesting, later explained to me by a native speaker. I'll return to the salad in another page turning response another time. Don't know if you know of this guy or if you are interested in adding him to your reference library. ruclips.net/video/dIL0cKebwZc/видео.htmlsi=OSUlXUHFzcHszx3U
Haha we're cut from the same cloth with cooking. Appearances go out the window once the investment in the food takes it's toll. I appreciate the comment :)
Duck confit alone is one of my favorite dishes, but this plus like six other types of meat, pork-fat infused beans and soup? The French sure know how to party…
@@mitchmai I'll try it next time. Great channel you have - good idea with Bourdains recipes. You are welcome to check my channel out - (foodTuber too 😊) Unfortunately it's in danish, so you won't understand a word...😉 But anyhow.
OMG this recipe almost made me faint... it is amazing... I totally want to make this... is it me or do most amateur Chefs crave the cooking process more then the actual meal ?
Whelp, I wasn't planning on thinking about "moisturizing with a lovely duck, garlic, thyme infused lotion" but I am now apparently. Thanks for that..I think.
That looks delicious. I love cassoulet. Every time I go to Québec City I order cassoulet at this touristy (but still very good) restaurant that specializes in rabbit (Le Lapin Sauté). IT's made with both rabbit meat and with duck confit - if you're ever in the area, I highly recommend it. Québec City is a great food city in general. It's kinda funny to see how your youtube channel is growing, you're doing an awesome job! I remember coming here a while back because of one of your posts on Reddit, and now you already have more than 15k subs! Keep up the good work!
Hey thanks for the comment! And yup it's cool to see the channel grow. I'm grateful to still be at the stage where I can interact and respond to viewers. You are one of the OGs
Hungry... next time try cooking the duck confit on its own for a little time at the end at a very high heat, same with the pork cubes. Get a little crackly going on 'em. Textures/layers.
For all ya'll information - Tarbais beans are used in France because they don't collapse and become floury under extended cooking like the other haricot beans.
MITCH I JUST FOUND YOUR CHANNEL AWESOME COOKING. WHAT KIND OF WINE WOULD YOU RECOMMEND TO USE IN A TURKEY GRAVY ROUX AS WELL IN DEGLAZING THE FOND FROM THE MIREPOIX COOKWARE ❓️👍👀
LARRY I'M GLAD YOU FOUND ME. As for the deglazing, it's your preference. I like a dry white wine to deglaze turkey gravies, if I'm not using stock but if you're looking for a deeper flavor, give a red wine a go! And of course, the legendary demi glace adds a nice depth, I'll have it linked here: ruclips.net/video/tQ_E3HmsBsM/видео.html
I am not sure I will ever make this long, slow, complicated version of Cassoulet, but I am sure that when I make the highly simplified version that I have tried, I will watch this video before I start, and maybe a few episodes of some Anthony Bourdain's show to try to get my mind into that space.
My dad's neighbor in the region this originates from blocks a weekend to batch cook it for the winter. She says freezing doesn't alter it much, you just need to interrupt the baking after breaking the crust two or three times. Of course she has enough "cassoles" from all the local boot sales to freeze it in the dish without missing cookware. She's not willing to go through the hassle several times in the winter, it's just an autumn ritual. The duck confit, cured magret and foie gras are said to have survived (from roman times) in the region because some peasants were too poor to raise a pig...
Awesome video as always.....living in NJ why don't you take a side quest and do something simple from Bourdain.....his viral sandwich....ya know something for us "simple" folk....
Tried it in a restaurant in Carcassonne. Made it at home twice. done with Cassoulet, removed the recipe from my personal book. My own experience is it is peasant food, greasy, filling, bland, simple, under seasoned. I tried to like it but there are so many other peasant foods out there that are better. To each their own, this has cache but that’s all.
@@mitchmai Agreed. Does not work for me and yet there it is. There is also a French sausage made of spices and ground up pigs guts, tried it, nope. Not all French food is Michelin 5 star. As in absolutely every culture, there is peasant food. Your work and your videos are appreciated.
Hey Mitch … lol you have to remember that Anthony Bourdain did a lot of drugs…. So his recollection of how much he put in it’s probably not realistic. And I think you’re changing it to what you think is correct is very much more as it more so as it should be. From Southern California with love 💋 PS. Excellent job on your videos. I truly love them. Good luck to you.
Warning from experience!! Dry brining without washing off the salt with result in hyper salty meat. If you dont like heavy salt then rinse the meat after the brine. It will not reabsorb the water.
Great tip for the folks. I find a little dry brine works wonders, but indeed you should reel back the seasoning of other components. I appreciate your comment sir.
A new Mitch video to chill and eat the pierogi's I made to
Yooo it’s an honor.
What I like about this guy is that he seems grateful for little things like his plates and he enjoys the process of simply looking at the food. I appreciate that he has just a regular kitchen like a normal person.
That means a lot. Trying my best to appreciate more as a matter of fact. Glad you found me.
Being from France and barely an hour away of driving from the region where Cassoulet originated (Castelnaudary), needless to say I was looking for this recipe! I am confident in saying that I've never tested such a good Cassoulet in my entire life. Glad you enjoyed it!
Wow thanks for sharing. That’s insane you live near the original spot. It really was delicious :)
Let me know if you've made cassoulet! If you haven't I highly recommend trying it out, I found it very rewarding.
I did the best with what was available (I am in Bogota). Certainly not at this level, but I have grown to love bean recipes. They dont just have to be plain. Cowboy beans on toast is a favorite. Thank you for an excellent video
My favourite cooking channel. Much appreciated. Thank you! 🙂
Very happy to hear. Glad you enjoyed :)
I’m currently in the South of France and tried this at a small local restaurant yesterday. Wow, can’t believe I had never tried it before - the flavour is incredibly rich and deep. I’ll definitely be trying to make this at home some time.
Dude that's awesome. South of France is def on my list. They indeed seem to be masters of DEPTH
Cooking is the first reason I love my country
Quite a valid reason if you ask me
Wow! Sitting here In Melbourne at the cusp of winter and I discover your post. Two of my favourites - Bourdain and cassoluet. Hugely entertaining too. Thank you for a wonderful post.
Awesome to hear! I'm glad you enjoyed, and much love from the states
One of your best videos Mitch, thank you for all your efforts!
Thanks! I think the dish did most of the talking. (Although I tend to do quite a lot)
I had cassoulet in a restaurant in Paris several years ago. It was wonderful. You forgot to have a glass of good wine with it!
Thanks for the comment! As for the wine, I may or may not have already had my fill before enjoying this haha
Just binge watching your episodes, its just peaceful. 😌
Dude glad to hear! Thinking of doing some more chill vids.
There is one advice from Jacques Pépin, who was Charles de Gaulles's kitchen chef and he explains you don't have to put the beans under water for 12 hours and the reason is, after one hour, they start to ferment after one hour. That is why people can't stop farting.
This is very important!
I heard this! Very interesting, so I'm guessing next time you can simple cook the hard beans
So glad you made this one! I have been too intimidated to try making cassoulet but it actually doesn’t look that hard and it is good to know that I could sub regular white beans and whatever sausages. I bet andouille would fit well in this dish. Isn’t it ironic how the best French dishes are often the rustic country food. I will try this out thanks to this video.
super cool to hear you'll give it a go. As for the sausages, I'd say you're right. Any sausage will work. Pick one you like, and it'll be all the better
my mom used to make this french inspired lamb and bean casserole with white beans, lamb chops layered on top and smothered in onions. in france they do a huge mutton leg grilled on a spit with white bean stew. but that was nowhere near this level. can only imagine how extra tasty after clearing the snow. enviable.
Thanks for sharing! That’s sounds damn good with the lamb. And I must say it def hits the spot post shoveling some wet snow ;)
Well done mate. I have a quartet of duck legs dry brining at the moment.
Dope. I'm sure it would work with the dry brine as well. Just gotta be careful on the overall salt I'd assume
This one is on the bucket list. Looks intimidating!
Highly recommend. A lot of steps, but easy to make as far as technicals
I think any dish layered over a long period of time with amazing flavor is usually gonna be otherworldly tasty. These are always my favorite kind cooking projects (e.g boeuf bourgignon, a great pasta sauce, and the like).
I’ll have to try this recipe one day. Not to diminish the recipe, but I was thinking of even chicken leg quarters as sort of a sub…. Just in case I don’t have duck available.
Great job, sir. I caught the end, so I’m gonna rewatch later.
Thanks! I agree with you on the chicken, you can def get the same thing done. The flavor will be a little lighter I'd think, but I don't see anything wrong with that
This is the Castelnaudary version. In Carcassonne they use partridge, and in Toulouse they use lamb shoulder instead. So you make do with what's available locally, that's the spirit of peasant food.
One of your best ones yet.
Thanks! I was saving this one up to go after. Happy with how it turned out
Brilliant video! Thank you. It’s a gray, damp, chilly, rainy day out here in California, and I stumbled across this video about one of my absolute favorite dishes, which I think I’ve only had once or twice in my life. I do recall more than 20 years ago, when D’Artagnan had their own restaurant in Manhattan. I had the cassoulet there. Anyway, thank you so much for doing this.
Glad you enjoyed it Kristy. It was a joy to make and I'm glad I could spread the feeling :) I appreciate your comment as well
Bloody hell Mitch! That looks awesome. Many thanks for the work.
Glad you enjoyed brother. Easy and a fun one :)
When I had Cassoulet near Toulouse, they always used blood sausages. But yes, this should be an all-American dish served at Super Bowl parties and cold winter afternoons.
Thank you for your comment :)
beautifully cooked, and well narrated & condensed recipe, skipping all of the extra steps that would otherwise make this unrealistic for a home cook. thanks for sharing! subscribed.
Thanks a lot! I figure I cut out the onion slicing, and garlic peeling haha. Glad to have you with me
That looks amazing, good work. I’ve always wanted to cook this dish, but I usually cook for one and it’s not that kinda dish. I’ll have to cook it and get some friends round one day.
Glad you think so. As for the dish itself, definitely a beast for sharing. Get 4-5 friends and have them dig in
Hell yeah!
BRAVO!
THANKO!
awesome Mitch!! thanks again for your videos, they are beautiful and honest ^^
Glad you think so. I really appreciate it :)
We always called it bean liquor in the South.
lollll I like that
this is the most fun i had watching anything since sunday. ambitious endeavor and o m g duck.... now i am shopping for duck on sale to make rillettes. stay warm and tie yourself to something sturdy if you are going outside. your nj neighbor Wendy😊
Thank ya Wendy! I'm actually about to make rillettes of my own, of course from the book :)
Looks amazing, so hungry now...
Glad you think so :)
That was soooo much fun to watch and a great sounding dish. Mid winter I can def see myself curling up to something this lovely :)
Glad you liked it. I like to change the videos here and there from the traditional 'cooking show' I do.
Can't wait to make this. I love beans and comfort food in general.
U must let me know how it goes. Hopefully I have a good guide :)
An incredible cassoulet brotherman. I'll never forget my first head chef working on his own recipe for a great cassoulet, had it as a winter special, of course with some confit duck. I also remember the time it took to scoop enough solidified duck fat out of a 30L drum so we didn't use more than we needed haha - apprentice chef duties sucked ass.
Yo thanks for the comment. I'm sure you've got a plethora of stories from your time in the kitchen haha. Glad you like the vid!
I just watched Adam Ragusea’s cassoulet video. I prefer this one. Best of luck homie!
Thanks! I like Adam's video but it's far from classic. I'm sure it tasted great, but I could think of some ways to expedite this recipe as well
I love to cook and eat Cassoulet ❤❤❤
I too enjoy these things! Thank you for your comment :)
I've been looking forward to this recipe in particular for a while. Well done.
I think I'll do it next month doing a Frankenstein of Julia, Jacques, and Tony's recipe.
I'm sure you shall do better than I. Thank you for the comment :)
truly envious today.. how could it get any better!
With friends to share it with of course 💜
6:55 lol Love the birds nest! ;p This is what happens when you're 'in the zone'. Three days of prepping beans and gizzards up to your busy elbows and personal grooming gets overlooked in the quest. You probably have some thyme twigs and pigs nipples in there... Who can know (or care) by day three???
One thing I additionally add to the bean cooking liquor for added richness and just plain personal preference, is home made chicken stock. Rich, deeply flavoured stock that I have simmering shyly in the bg while I'm doing all that other shit that needs to happen for cassoulet.
Whenever I make duck confit now I also add star anise, a handful of Juniper berries, some fennel seeds, bay leaves and black peppercorns, along with the garlic cloves, fresh thyme and salt. Play with it until its how you like it. (That's what he said...)
The second baking is to help achieve an even more unctuous, velvety creamy bean consistency without them mushing up and losing their bean 'integrity'... And I always have some of my rich chicken stock in case I want to add some in the last minutes of prep before serving. This is because I enjoy mine a little gloopy soupy with fresh baked bread.
If I add breadcrumbs (mix of artisan bread and panko well blended with melted butter and finely chopped parsley) its the penultimate thing I do (if adding additional stock just before serving) and I whack the heat up in the oven so they brown and crisp up quickly without the liquids evaporating.
That all said... I think yours looked wonderful and all your stages executed very expertly. Even boning the duck legs, which is a devotional step too far for me in the larger scheme of things cassoulet. But I would have buried my piggy li'l face in a bowl of it for sure lol
I had my first cassoulet in Carcassonne. T'was the real deal, man. What I remember fondly is the salad starter I innocently ordered to begin what would become an unwitting food marathon, where later in the evening the lovely waitress would find me slumped in my chair, slipping gently into a food coma, whereupon I apologised for being unable to return an empty plate, but I was (in my poor regional French) "too up the duff like a farm animal" to eat any more. When she and a couple of adjoining tables began laughing heartily, I realised I had said something interesting, later explained to me by a native speaker.
I'll return to the salad in another page turning response another time.
Don't know if you know of this guy or if you are interested in adding him to your reference library.
ruclips.net/video/dIL0cKebwZc/видео.htmlsi=OSUlXUHFzcHszx3U
Haha we're cut from the same cloth with cooking. Appearances go out the window once the investment in the food takes it's toll. I appreciate the comment :)
You inspired me to try it. Side note it’s crazy it’s snowing where you are it was 80 in Atlanta today.
Awesome to hear. As for the snow, we don't have any right now. But about a month ago we has a nice covering
Duck confit alone is one of my favorite dishes, but this plus like six other types of meat, pork-fat infused beans and soup? The French sure know how to party…
OH yes. And I think they invented pepto as well
@@mitchmai It has replaced the classic feather in the gourmand's throat
It looks delicious! I would advise you to maybe use coarser salt (like kosher or marinade salt)and in greater quantity? I love you channel
Hey thanks for the comment! I usually swear by diamond kosher salt for everything, and I'm glad you think it looks good :)
Very nice! 😊👍 I've made cassoulet several times, but not Bourdains version. Looks very good!
Thanks, highly recommend giving it a go
@@mitchmai I'll try it next time. Great channel you have - good idea with Bourdains recipes. You are welcome to check my channel out - (foodTuber too 😊) Unfortunately it's in danish, so you won't understand a word...😉 But anyhow.
I love duck and I think this recipe will bring it over the top. Can’t wait to try it
Let me know how she goes :)
Good work mate!
Thank you brother
OMG this recipe almost made me faint... it is amazing... I totally want to make this... is it me or do most amateur Chefs crave the cooking process more then the actual meal ?
Yo I'm happy to hear! It is interesting the home cooking process. I think chefs value cooking at home right along with us :)
That looks amazing.
Thanks, it was quite delicious :)
Damn! That looks delicious!
Glad you think so, really was something special
holy shit this looks great king
I appreciate that. Give it a go sometime!
holy moly.... cassoulet looks like such an ultra savory rich bomb of unctuous flavor
It really is. Duck, duck fat, pork, pork fat, PIG SKIN? It's def some food to fuel you
@@mitchmai i would've loved to taste that haha thank you for the new vid
Whelp, I wasn't planning on thinking about "moisturizing with a lovely duck, garlic, thyme infused lotion" but I am now apparently. Thanks for that..I think.
Any time... Any. Time.
Only thing missing was some crispy baguette and a nice red wine!
Oh yes. Now we're talking
looks right tasty!
It indeed was. Thank you for your comment :)
That looks delicious. I love cassoulet. Every time I go to Québec City I order cassoulet at this touristy (but still very good) restaurant that specializes in rabbit (Le Lapin Sauté). IT's made with both rabbit meat and with duck confit - if you're ever in the area, I highly recommend it. Québec City is a great food city in general.
It's kinda funny to see how your youtube channel is growing, you're doing an awesome job! I remember coming here a while back because of one of your posts on Reddit, and now you already have more than 15k subs! Keep up the good work!
Hey thanks for the comment! And yup it's cool to see the channel grow. I'm grateful to still be at the stage where I can interact and respond to viewers. You are one of the OGs
Hungry... next time try cooking the duck confit on its own for a little time at the end at a very high heat, same with the pork cubes. Get a little crackly going on 'em. Textures/layers.
Oh yes, I'm always for new textures
Love the vid dude!
Awesome, glad you enjoyed brother
well, wow , bloody hell🎉
yes.
This made my day. Thanks Mitch
Very happy to hear that. Glad you liked it
HOLY BEAAAAAAAAAAAAAAAAAAAAAAANS
😭😭😭😭😭😭😭😭😭😭😭😭
For all ya'll information - Tarbais beans are used in France because they don't collapse and become floury under extended cooking like the other haricot beans.
Thank you for the comment, and amazing username
Great channel dude!
Thank ya :)
Your confit was perfect hope you saved some to crisp up in a pan later
Not this round :0
MITCH I JUST FOUND YOUR CHANNEL AWESOME COOKING. WHAT KIND OF WINE WOULD YOU RECOMMEND TO USE IN A TURKEY GRAVY ROUX AS WELL IN DEGLAZING THE FOND FROM THE MIREPOIX COOKWARE ❓️👍👀
LARRY I'M GLAD YOU FOUND ME. As for the deglazing, it's your preference. I like a dry white wine to deglaze turkey gravies, if I'm not using stock but if you're looking for a deeper flavor, give a red wine a go! And of course, the legendary demi glace adds a nice depth, I'll have it linked here: ruclips.net/video/tQ_E3HmsBsM/видео.html
I am not sure I will ever make this long, slow, complicated version of Cassoulet, but I am sure that when I make the highly simplified version that I have tried, I will watch this video before I start, and maybe a few episodes of some Anthony Bourdain's show to try to get my mind into that space.
You seem to have the self-awareness necessary to make this. I'd give it a go :)
My dad's neighbor in the region this originates from blocks a weekend to batch cook it for the winter. She says freezing doesn't alter it much, you just need to interrupt the baking after breaking the crust two or three times. Of course she has enough "cassoles" from all the local boot sales to freeze it in the dish without missing cookware. She's not willing to go through the hassle several times in the winter, it's just an autumn ritual.
The duck confit, cured magret and foie gras are said to have survived (from roman times) in the region because some peasants were too poor to raise a pig...
French person here, I'd trade my first born child for a serving of your cassoulet, it looks fucking stunning
lmaoooo dude you're getting featured in the next video. Amazing comment and honored
What a funny looking lasagne 💀💀
Someone get this man. Or woman. jk
PS. Excellent video Mitch. ❤
thank you Debbie :)
@@mitchmai you’re welcome ❤
Don't salt beans -- until the very end.
Awesome video as always.....living in NJ why don't you take a side quest and do something simple from Bourdain.....his viral sandwich....ya know something for us "simple" folk....
HA I like the way you think. Maybe make a quick stop at Donkey's?
nice
So nice :)
the boys led me here
Yoooo welcome.
Tried it in a restaurant in Carcassonne. Made it at home twice. done with Cassoulet, removed the recipe from my personal book. My own experience is it is peasant food, greasy, filling, bland, simple, under seasoned. I tried to like it but there are so many other peasant foods out there that are better. To each their own, this has cache but that’s all.
Hey thanks for your comment. Food is subjective. This ain't for you, and that's completely fine.
@@mitchmai Agreed. Does not work for me and yet there it is. There is also a French sausage made of spices and ground up pigs guts, tried it, nope. Not all French food is Michelin 5 star. As in absolutely every culture, there is peasant food. Your work and your videos are appreciated.
thank you very much my friend. Cheers@@spikethecat3
I can't get pork belly, fresh or otherwise What do I substitute.
Sub the pork belly with some bacon. Bacon is sliced and smoked pork belly.
Yup solid tip! If you can get thick cut bacon, all the better
Now do it without beans
Learn to like em!
30th
Hey Mitch … lol you have to remember that Anthony Bourdain did a lot of drugs…. So his recollection of how much he put in it’s probably not realistic. And I think you’re changing it to what you think is correct is very much more as it more so as it should be. From Southern California with love 💋
PS. Excellent job on your videos. I truly love them. Good luck to you.
Warning from experience!! Dry brining without washing off the salt with result in hyper salty meat. If you dont like heavy salt then rinse the meat after the brine. It will not reabsorb the water.
Great tip for the folks. I find a little dry brine works wonders, but indeed you should reel back the seasoning of other components. I appreciate your comment sir.
looks really good
As the cool kids say. T'was!
I wish duck was affordable in my area
Yup, definitely a little more pricey than chicken but tbh you could prob make something nearly similar subbing with chicken, but still using duck fat
Basic Mitch ;)
Seasoning "to taste" during a step where you can't taste always amuses/annoys me.
I agree, that's kind of where the feel comes in