Loved mixing thes two dishes together 💥 ! Btw if you wanna get the apron, this way : salutcompany.com/ (Also, of you can think of another culinary mashup like this, reply to this post 😉)
Josh's intejection was something I haven't seen on this channel before, but it was hilarious! It's the perfect break in between the artistry and ambition of the rest of the video
The "lime-scale" interlude is pretty hilarious. At the end you pointed out what to me is one of the most important aspects of a GREAT burger... Everything has to come together in a bite homogeneously. If the bun, or the toppings don't meet the consistency of the patty it all falls apart when you take that first bite.
idk man, I love it when the toppings have their own personality. The crispy bacon, juicy tomato, fresh salad, gooey cheese, meaty beef patty, the sauces and the bread all play their instruments in the orchester of flavor and texture that is a burger.
I absolutely love your channel and I think this Burger is a masterpiece. Still, I have to make a little remark: in Italy we would never throw away the boiled meat that's leftover after making a broth. You can either eat it as it is with some mustard, cren or italian mostarda (which is kind of a spicy jelly made with mustard seeds and fruit) or you can use it to make some polpette by mixing It with some bread soaked in milk, parmigiano reggiano, egg and parsley (then just deep fry them, they're delicious). The first and by far most important rule of Italian cuisine it's to never waist any food, that why a lot of our best recipes ar called "ricette di recupero" and I truly believe that this principle should transpose to any type of cooking. Just to name some of the recipes made with leftover food that would otherwise be waisted: arancini, riso al salto, canederli, polpette di bollito, frittatine di pasta and I could go on but I made my point! Still, keep up the great work, you are a source of inspiration.
True, but then the whole video is about decadence. Beautiful beautiful decadence. I'm surprised Alex didn't have to sacrifice a virgin in the recipe :)
The problem is that meat "boiled" for that long is tasteless, watery and quite often has a very dry texture. I make a 24hr sous vide stock with short ribs for my Vietnamese Pho and the meat sadly goes in the bin at the end, it's just not pleasant to eat.
Alex, I’ve cooked your grandma’s bourguignon recipe about 10 times now and it’s almost become my signature dish with friends. I can’t wait to try making this for those same friends!
Alex, the quality of the videos is really getting better and better each time…. It’s almost a mini documentary now always, and I am really happy to have found your channel.❤love from Austria
I'm Spanish and my wife is French. We live in Spain, and in here you can buy bones in every supermarket or butchery (Beef, pork or chicken). When we go to France, it's imposible for me to make a meat bouillon because I can't find bones in the supermarket. Thanks to you, now I know that I got to go to the local butcher. Anyway, amazing video, I'll try it someday!
yes, you have to buy them from a butcher, they can give you this for free if you are buying other meet. There is also a site on the internet that sells some "bouillon d'os", it is made from organic beef from Normandie.
In Asia (Malaysia to be precise because that's where I live), there's no way you're gonna get free bones. We cook bones in soup and even in satay (meat in bamboo skewers) and also stocks but that's usually for western-ish pallette (me). So the idea of going to a butcher and asking for free bones made me laugh. How I wish to live in France or Italy.
@@DarthwRath the bones used to eat "bone marrow" are not free, you have to pay for it but the other bones are usually free ! Even in France there are less people cooking stock by themselves, there are also a lot of young people that are vegan ! but with the Keto diet, people are drinking bone broth again !
@@DarthwRath I think the idea is to ask the butcher is they have them available. He might say, "Yes we do - they're $x.xx per lb." or "You want BONES? Sure I have some - free of charge!" I think outright asking if they have "free bones" would be kind of gauche.
He’s top notch. It’s hard to say there’s a #1 for me. They all have their strengths. But I must say I am addicted to Alex videos. ANYTHING he makes I’m already interested lol. Even copper pans. For crying out loud who makes copper pans interesting 😂😂
This was very normal in Denmark.. You can still get them some places but not as easily as before where they were everywhere.. The sauce needs to be a bit thicker to a burger though 😊🇩🇰🇩🇰
You've evolved so much since those days, from a naive and harmless boy into a beastly wise man with complex and nuanced experiences of flavour, texture and presence of occasion.
True, but for my taste, the videos are getting just a touch too pretentious. Like in the pesto episode where he grimaced after opening the store-bought jar. I admire striving for perfection, but I don't enjoy snobbery. …But this is just one person's opinion. Alex, you should first and forward do whatever makes you happy and proud of yourself. Thank you so much for the entertainment
@@hannakrupowiecka6311 I get where you're coming from. Alex's content is undoubtedly insightful, but sometimes the form feels a bit uncanny to me. The accent, in particular, seems overplayed. Personally, I don't know any French individuals who have such a strong, stereotypical accent, and it comes across as a bit disrespectful to the broader French community. I wish he would consider toning it down, as the artificial feel it brings sometimes overshadows the otherwise excellent content. It's not a question of disliking his overall style but rather a preference for a more authentic portrayal. Despite this, I'm still a fan of the depth and analysis in his videos. It's all about personal taste, and I have immense respect for his creativity and the entertainment he provides.
@@hannakrupowiecka6311I think you have no clue about true PESTO and any commercial pesto sauce. Alex was absolutely right about the disgusting and overwhelming smell from the preserved basil. It kills everything else and you will find that in almost all commercial pesto sauces. There was just one from Buitoni, in a flatter plastic container which tasted more like the real one. All others taste terribly.
Alex, you’re the best chef I know but I know that some people may see you suffering and then they think that you’re the worst chef in Paris but don’t listen to the ones who hate you listen to your fans because you’re the best chef alive😊❤❤❤😊😊😊
I remember this alex! One of your older videos! SO happy that you decided to update it! The og one was amazing and i recognized the birria tacos dipping!🎉🎉🎉🎉🎉❤❤❤❤
16:17 that overflow is BEAUTIFUL! 🤤🤤🤤🤤🤤🤤 Suggestion: French onion burger/Burrito. Whichever method you feel would better carry such a french classic?🍔🌯
I spent teen years in Norway. There were ground pork patties braised in some mild bbq sauce and carmelized onions on a bun. Ost if you wanted. A wet burger but I ate one nearly every day one summer for lunch at my job. I actually started salivating at the end of this video
Hey! Great content as ALWAYS! Yet, I'm wondering if the sauce would have been different/better if you got that Maillard reaction from the bones. What did the bacon add tastewise? Have you considered a version where you can add a particular cheese? Let's say maybe an epoisse creme just to make an original/personalized version of the dish. You're already making a burger out of a traditional dish so you've gone beyond the usual classic touch. Anyway, thank you for sharing your enthusiasm. You are an inspiration my dear!
I was actually thinking the same thing from the very beginning of the video. Also, I know he's going for the baguette thing, but wouldn't a brioche or French sourdough work better for a burger bun? Also as an edit, you could have taken the marrow out of the bone remnants and mixed that in with the mince for the patty for even more flavor. Just a thought.
I'm sure this is not the best burguer but the video is extremely well done, the quality is amazing, is incredible how after all this years you can get better all the time. Merci.
This might be the most cinematic, dramatic, wholely entertaining and movie-like video I have watch for burger. So goodm, so exciting, so relaxing. I really like this
Why did I feel like I'm watching someone who transcended in terms of the art of cookery? The montage and the little philosophy-like thinking process about the food is so good. I felt the same way when I was watching older Marco Pierre White with the kitchen wisdom and the good food he's doing. Love your work, Alex!
There is no disgrace in dunking a burger in sauce Alex, may i introduce you to Copenhagen's Bøfsandwich med brun sovs ? Also kudos to Josh for the editing, epic -
I am blown away that after all the detail of making the sauce, there was absolutely no mention of what kind of BEEF was in the burger patty. That's the most important ingredient in any burger! This one clearly should have been made with ground short rib.
You should try the danish “bøfsandwich”, beef sandwich directly translated. Burger meets gravy, but instead of your condiments, it commonly comes with pickled red beets, remoulade and crispy onions. The gravy is then poured over the sandwich, and it is ridiculously good…
Congratulations on the Skillshare class! I love that you created a beginners class. I hope to see a filming class from you as well. You've inspired my Sunday dinner with this one. ❤
You should check out the "bøfsandwich" (beef sandwich) from Denmark, they have been doing something similar for many years, but instead it being a beef bourguignon sauce, it is brown gravy made on beef stock, so no red wine.
Amazing recipe, but I'm kind of missing blue fridge with all technical explanation. As an engineer it was so easy for me to make all the dishes and prepare food for my family. Hope to see soon some blue print and more technical explanation on the recipes. As always wait for next one 😊
This isn't too far of a Danish Beef Sandwich. That uses a similar stock sauce (Brun sovs) to douce it in. It is build by having Sesame Buns, Patty, Caramelised onions, fried onions, Pickles, Mustard, Sweet Ketchup Mustard mix and Remoulade (Danish Tartar sauce) Taste amazing.
Chef Alex, I think it was America's Test Kitchen that recently released a video on how to best open a pressure cooker. They actually used a ziptop baggie full of ice to cool the lid of the pressure cooker down so all that good moisture was kept in the pot and they claimed that the meat was more tender and moist than doing the quick vent method. Would love your investigative style presentation on the different techniques of opening pressure cookers.
Alex... I gotta say... You are completely insane. But also genius. You have committed what amounts to culinary warcrimes at this point. The only reason this is not culinary terrorism is you are not demanding this to be served in restaurants. And yet, I LOVE this insane idea. And your entire channel. Merci pour être le plus genial chef sur RUclips.
It isn't sacrilege to dip a sandwich into reduced beef stock. It is literally called a "french dip" in the US, which is probably one of the most underrated sandwiches internationally. In any case, I will definitely try "le miroir" technique for the sauce before winter ends. Keep up the innovation!
I love the fact you can hold your burger with one hand, too many burgers now a day need to be kept together with wooden dowels or knifes. Thank you for a lovely video!
Loved mixing thes two dishes together 💥 ! Btw if you wanna get the apron, this way : salutcompany.com/
(Also, of you can think of another culinary mashup like this, reply to this post 😉)
You're the Best Alex! Hearth please❤❤❤❤❤❤
It would be interesting to see a ramen pizza... I can't really even imagine how it would be done, but a hearty umami pizza would be yummy
Beef bourguignon with fresh pasta.
beef boring enough.
There is a collab with George Motz (the burger scholar - First We Feast) in the future here.
The real crime was spilling all that wonderful sauce, not dipping a burger in it.
You should see how they treat food on Food tv shows... this is actually respectful
Not if he licks the board clean afterwards
I am very thankful this is the top comment because if it wasn't . . .
On behalf of the North of England... I would request that any further displays of gravy-spillage be given a trigger warning.
That's why he said it...
Josh's intejection was something I haven't seen on this channel before, but it was hilarious! It's the perfect break in between the artistry and ambition of the rest of the video
He breaks in on another videos as well to tell you how to pronounce worcestershire sauce
10:51 THANK YOU JOSH! you spoken for all of us
even worse is that the lime dissolving, could drastically reduce the acidity of the vinegar. Giving you just salty carrots.
@@Gredinus You're absolutely right. I didn't even think of that.
I don't like to generalize, but man, the French really do not care a lot for hygiene...
@@Gredinus With floating calcium acetate....creating a cloudy stock beyond saving through means which would preserve flavor.
"Cleaning my kettle" sounds so wholesome, until you remember that it means "Transferring the dirt from my kettle into my pickle."
The "lime-scale" interlude is pretty hilarious.
At the end you pointed out what to me is one of the most important aspects of a GREAT burger... Everything has to come together in a bite homogeneously. If the bun, or the toppings don't meet the consistency of the patty it all falls apart when you take that first bite.
If the whole assembled sandwich is too tall to take a complete bite it has failed at delivering all its different aspects at once.
idk man, I love it when the toppings have their own personality. The crispy bacon, juicy tomato, fresh salad, gooey cheese, meaty beef patty, the sauces and the bread all play their instruments in the orchester of flavor and texture that is a burger.
noooo he got rid of the yellow bar during the ad so you could skip ahead easily.
Noooo
por que??????
May be that the sponsor asked to not have it? I hope its back for the next vid
@@thaejsooriya3313 I’m guessing the sponsor doesn’t like it because everyone skips
His conversion rate may be too low for price of sponsorship
I absolutely love your channel and I think this Burger is a masterpiece. Still, I have to make a little remark: in Italy we would never throw away the boiled meat that's leftover after making a broth. You can either eat it as it is with some mustard, cren or italian mostarda (which is kind of a spicy jelly made with mustard seeds and fruit) or you can use it to make some polpette by mixing It with some bread soaked in milk, parmigiano reggiano, egg and parsley (then just deep fry them, they're delicious). The first and by far most important rule of Italian cuisine it's to never waist any food, that why a lot of our best recipes ar called "ricette di recupero" and I truly believe that this principle should transpose to any type of cooking.
Just to name some of the recipes made with leftover food that would otherwise be waisted: arancini, riso al salto, canederli, polpette di bollito, frittatine di pasta and I could go on but I made my point!
Still, keep up the great work, you are a source of inspiration.
True, but then the whole video is about decadence. Beautiful beautiful decadence. I'm surprised Alex didn't have to sacrifice a virgin in the recipe :)
ain't no whole country of people all doing the same thing. plenty of italians throw food out just like everywhere else
The problem is that meat "boiled" for that long is tasteless, watery and quite often has a very dry texture. I make a 24hr sous vide stock with short ribs for my Vietnamese Pho and the meat sadly goes in the bin at the end, it's just not pleasant to eat.
you think he is the international ambassador of french cuisine ?
I really like not wasting stuff. But ingredients that are boiled for sauce are basically just tasteless fiber afterwards.
One of my favorite recipes from this man is the Beef Bourguignon that he can do on the fly with the frozen sauce cubes. So this will be interesting.
Alex, I’ve cooked your grandma’s bourguignon recipe about 10 times now and it’s almost become my signature dish with friends. I can’t wait to try making this for those same friends!
Yes! I am so for redoing previous recipes now that you have so much more information and knowledge under your belt. This was amazing as always Alex
Alex, the quality of the videos is really getting better and better each time…. It’s almost a mini documentary now always, and I am really happy to have found your channel.❤love from Austria
This is the food equivalent of George Washington fighting alongside the Marquis de Lafayette
I'm Spanish and my wife is French. We live in Spain, and in here you can buy bones in every supermarket or butchery (Beef, pork or chicken). When we go to France, it's imposible for me to make a meat bouillon because I can't find bones in the supermarket. Thanks to you, now I know that I got to go to the local butcher.
Anyway, amazing video, I'll try it someday!
yes, you have to buy them from a butcher, they can give you this for free if you are buying other meet. There is also a site on the internet that sells some "bouillon d'os", it is made from organic beef from Normandie.
In Asia (Malaysia to be precise because that's where I live), there's no way you're gonna get free bones. We cook bones in soup and even in satay (meat in bamboo skewers) and also stocks but that's usually for western-ish pallette (me).
So the idea of going to a butcher and asking for free bones made me laugh. How I wish to live in France or Italy.
@@DarthwRath the bones used to eat "bone marrow" are not free, you have to pay for it but the other bones are usually free ! Even in France there are less people cooking stock by themselves, there are also a lot of young people that are vegan ! but with the Keto diet, people are drinking bone broth again !
Use some oxtail meat and veal feet and some 3st categories meat for your stock....
@@DarthwRath I think the idea is to ask the butcher is they have them available. He might say, "Yes we do - they're $x.xx per lb." or "You want BONES? Sure I have some - free of charge!" I think outright asking if they have "free bones" would be kind of gauche.
Alex is better at telling a story in a video than any other youtuber I know
Have you watched Tasting History?
He’s top notch. It’s hard to say there’s a #1 for me. They all have their strengths. But I must say I am addicted to Alex videos. ANYTHING he makes I’m already interested lol. Even copper pans. For crying out loud who makes copper pans interesting 😂😂
There's Thoughty2.
@@andregon4366 Haha lol.
ok so the story here was from... grandmas recipe, previous videos, and cinematics from this video. good show :)
This was very normal in Denmark..
You can still get them some places but not as easily as before where they were everywhere..
The sauce needs to be a bit thicker to a burger though 😊🇩🇰🇩🇰
You've evolved so much since those days, from a naive and harmless boy into a beastly wise man with complex and nuanced experiences of flavour, texture and presence of occasion.
True, but for my taste, the videos are getting just a touch too pretentious. Like in the pesto episode where he grimaced after opening the store-bought jar. I admire striving for perfection, but I don't enjoy snobbery.
…But this is just one person's opinion. Alex, you should first and forward do whatever makes you happy and proud of yourself. Thank you so much for the entertainment
@@hannakrupowiecka6311 I get where you're coming from. Alex's content is undoubtedly insightful, but sometimes the form feels a bit uncanny to me. The accent, in particular, seems overplayed. Personally, I don't know any French individuals who have such a strong, stereotypical accent, and it comes across as a bit disrespectful to the broader French community. I wish he would consider toning it down, as the artificial feel it brings sometimes overshadows the otherwise excellent content. It's not a question of disliking his overall style but rather a preference for a more authentic portrayal. Despite this, I'm still a fan of the depth and analysis in his videos. It's all about personal taste, and I have immense respect for his creativity and the entertainment he provides.
@@hannakrupowiecka6311I think you have no clue about true PESTO and any commercial pesto sauce. Alex was absolutely right about the disgusting and overwhelming smell from the preserved basil. It kills everything else and you will find that in almost all commercial pesto sauces. There was just one from Buitoni, in a flatter plastic container which tasted more like the real one. All others taste terribly.
Alex, you’re the best chef I know but I know that some people may see you suffering and then they think that you’re the worst chef in Paris but don’t listen to the ones who hate you listen to your fans because you’re the best chef alive😊❤❤❤😊😊😊
Yeah that sauce looks hella well saucey lol
My favorite line from the episode "it looks dangerous, don't know why I'm partying" hahaha
Apparently "the uncomittable" to Alex is the standard way to eat burgers in one part of Denmark..
I remember this alex! One of your older videos! SO happy that you decided to update it! The og one was amazing and i recognized the birria tacos dipping!🎉🎉🎉🎉🎉❤❤❤❤
Redoing videos after years of learning should be a must. Incredible work and dedication!
16:17 that overflow is BEAUTIFUL! 🤤🤤🤤🤤🤤🤤
Suggestion: French onion burger/Burrito. Whichever method you feel would better carry such a french classic?🍔🌯
Love this video. One thing is the cooking, which is awesome as always, but the part where your editor comments on your actions. SO FUNNY. :D
I have watched your vids for over 10 years. This is absolutely friggin amazing! Good job Alex :)
Wow ! Now that's a massive step up in the quality of production, way it's filmed, the intejection, editing.. Am I the only one noticing??
In Denmark you can usually get a burger that is a bit similar, it's called a beef sandwich (bøfsandwich) with gravy
How DARE you compare gravy to beef bourguignon ! :)
@@Pomaufour, ne fais pas ça. Ça donne un air de supériorité et de suffisance.
Décidément un des mauvais côtés des français perçus par les étrangers.
Exactly
just shut up man@@Pomaufour
I spent teen years in Norway. There were ground pork patties braised in some mild bbq sauce and carmelized onions on a bun. Ost if you wanted. A wet burger but I ate one nearly every day one summer for lunch at my job. I actually started salivating at the end of this video
16:01 and here the editor has earned its 2024 paychecks :D
Hey! Great content as ALWAYS! Yet, I'm wondering if the sauce would have been different/better if you got that Maillard reaction from the bones. What did the bacon add tastewise? Have you considered a version where you can add a particular cheese? Let's say maybe an epoisse creme just to make an original/personalized version of the dish. You're already making a burger out of a traditional dish so you've gone beyond the usual classic touch. Anyway, thank you for sharing your enthusiasm. You are an inspiration my dear!
Argh i wish i could do that. No oven here yet...
I was actually thinking the same thing from the very beginning of the video.
Also, I know he's going for the baguette thing, but wouldn't a brioche or French sourdough work better for a burger bun?
Also as an edit, you could have taken the marrow out of the bone remnants and mixed that in with the mince for the patty for even more flavor. Just a thought.
I'm sure this is not the best burguer but the video is extremely well done, the quality is amazing, is incredible how after all this years you can get better all the time. Merci.
Thank you, Josh, for saying what needed to be said on our behalf.
You’re channel is easily my favourite. I could watch it for hours. Amazing and I hope you keep making videos for a long time
Is it just me or is the production on this video just so good! Loved this one, Alex!
Thank you so much 💥
we've got to remember Alex is a filmmaker as well as a chef 😂when he spilled all the sauce, thats all i could think of
Alex certainly loves to, "play" with his food 😋
In Denmark we call this a "bøfsandwich".
This might be the most cinematic, dramatic, wholely entertaining and movie-like video I have watch for burger. So goodm, so exciting, so relaxing. I really like this
Salty beef in an even saltier form is the most American thing i can think of. Good job Alex!!
The cinematography in this video is absurd
But nobody wants to see monster no more, they are craving a beef burger
Little bit of wine, bring to a slow simmer
Burger with a side of Moms Spaghetti?
Little bit of beef, we're making a good dinner
Why did I feel like I'm watching someone who transcended in terms of the art of cookery? The montage and the little philosophy-like thinking process about the food is so good. I felt the same way when I was watching older Marco Pierre White with the kitchen wisdom and the good food he's doing. Love your work, Alex!
"let's commit the uncommittable"
>commits a french dip
that's hilarious
There is no disgrace in dunking a burger in sauce Alex, may i introduce you to Copenhagen's Bøfsandwich med brun sovs ?
Also kudos to Josh for the editing, epic -
I am blown away that after all the detail of making the sauce, there was absolutely no mention of what kind of BEEF was in the burger patty. That's the most important ingredient in any burger! This one clearly should have been made with ground short rib.
In the description he said he used a mix of shin and chuck
You should try the danish “bøfsandwich”, beef sandwich directly translated. Burger meets gravy, but instead of your condiments, it commonly comes with pickled red beets, remoulade and crispy onions. The gravy is then poured over the sandwich, and it is ridiculously good…
Looks absolutely amazing and watching the end result made me drool. The only thing I just don't get is the raw mushroom slices. Why not sautee them?
absolutely. sauteed in some butter and a bit of the bourguignon sauce, they'd be incredible. raw, I think they'd nearly ruin the burger.
I've never seen someone work so hard making a burger! Looks good!
The editor note just killed me😂
My apron arrived last week and it is genuinely brilliant. Thank you!
Funny twist from the editor 😂
Congratulations on the Skillshare class! I love that you created a beginners class. I hope to see a filming class from you as well.
You've inspired my Sunday dinner with this one. ❤
Yay! Josh is still around. We need more Food, But We Digress podcasts!!!
Brown sauce on a burger is a traditional Jutlander burger in Denmark. 😍 So seeing this gets me hyped for sure!
Your videos have become a cinematic experience, Alex. Love it, fantastic work, looking forward to more, always! Also special kudos to Josh. 😆
Thank you for not participating in this nightmarish trend of using brioche (!) as a burger bun!
You should check out the "bøfsandwich" (beef sandwich) from Denmark, they have been doing something similar for many years, but instead it being a beef bourguignon sauce, it is brown gravy made on beef stock, so no red wine.
8:54 - How has this video not been demonitized yet? Alex just casually dropping the n-bomb.
He's saying "méga"..
the sauce spilling physically hurt me. how dare you man. come on.
In Denmark there exists a monstrosity called "Bøfsandwich". It is basically a burger with gravy poured all over it. You eat it with fork and knife.
of course such a thing exists there
We got something similar here in canada, but it's shredded chicken instead of beef with peas on top, also eaten with a fork and knife.
Why call it a "monstrosity"? The Danish bøfsandwich is absolutely delicious when done right, from quality ingredients and made with love and respect.
I salivate and smile... your videography is amazing and your humor subtle, very watchable . rock star burger! :)
Amazing recipe, but I'm kind of missing blue fridge with all technical explanation. As an engineer it was so easy for me to make all the dishes and prepare food for my family. Hope to see soon some blue print and more technical explanation on the recipes. As always wait for next one 😊
This isn't too far of a Danish Beef Sandwich. That uses a similar stock sauce (Brun sovs) to douce it in. It is build by having Sesame Buns, Patty, Caramelised onions, fried onions, Pickles, Mustard, Sweet Ketchup Mustard mix and Remoulade (Danish Tartar sauce) Taste amazing.
Alex getting cooked by the editor 🤣
Now, THIS is what makes cooking fun.
This is my new favorite instructional video of how to make a burger!
I don’t even cook that much, I just like watching this guy enjoy his life.
BEST.ALEX.VIDEO.YET!
Omg alex this video was revolutionary. Keep it up❤
this recipe makes happy both of the sides, the french and the north american
Alex, your vids never fail to bring a smile to my face. Keep making amazing content!
Alex editing is impeccable
Danish people: I see you, and raise you one BØFSANDWICH!
One of the only channels I watch the full ads for. Thank you for a great video again^
Ive never felt so excited during an intro before… what the heck😭😭😭
My inner fat man wants to come out.
Those opening shots are amazing
So happy to see chefs using a pressure cooker! For many one pot dishes they're superior.
Not gonna lie, I could taste and smell the burger when you first took a bite out of it.
This is your funniest video. Ever. Thanks heaps 😂
Chef Alex, I think it was America's Test Kitchen that recently released a video on how to best open a pressure cooker. They actually used a ziptop baggie full of ice to cool the lid of the pressure cooker down so all that good moisture was kept in the pot and they claimed that the meat was more tender and moist than doing the quick vent method. Would love your investigative style presentation on the different techniques of opening pressure cookers.
Really missed an opportunity to write Beef Burgergnon.
Alex... I gotta say... You are completely insane. But also genius. You have committed what amounts to culinary warcrimes at this point. The only reason this is not culinary terrorism is you are not demanding this to be served in restaurants. And yet, I LOVE this insane idea. And your entire channel. Merci pour être le plus genial chef sur RUclips.
Epic editing of the intro sequence :)
What I would pay for a single bite of that thing! Absolutely smashed this one Alex!
This video is a MASTERPIECE cooking film - Jacques Pepin and Julia Child would both bow to such a performance. Bravo!
One of the best parts is always Alex enjoying the heck out of what he is eating 😂
This video is perfect, one of my favorite!
This editing is get to the best level ever for me but you stay the same , this content is litaraly perfect👌
It isn't sacrilege to dip a sandwich into reduced beef stock. It is literally called a "french dip" in the US, which is probably one of the most underrated sandwiches internationally. In any case, I will definitely try "le miroir" technique for the sauce before winter ends. Keep up the innovation!
Yeah, but there's nothing remotely French about a French dip.
what you threw in the garbage wasn't wasteful, but the burguer dip at the end had me crying
Wonderful, and thank you Alex for sharing Utopie with us. It was my favorite on our trip to Paris. Just down the way from our hotel.
A find myself doing monter au beurr every time Im finishing a reduction sauce like that, I simply can not help myself 😏
Amazing video. Glad we got away from the pasta videos and the whole Italian theme for a break.
Thank you!
I've never viewed a cooking video with such despair that I did not have what was cooked, it's beautiful
In parts of Denmark we have something that looks very similar to this. A burger drenched with sauce. (Bøfsandwich med brun sovs)
I loved that inset, Josh, fully agreed + sarcastic tone :D
I love the fact you can hold your burger with one hand, too many burgers now a day need to be kept together with wooden dowels or knifes. Thank you for a lovely video!
This reminds me of the Danish "Bøf sandwich"
When you realise you love Alex but the old studio was a chararter on itself.
sorry for even missing out on this one , but the title alone deserves a like , big thumbs up Alex please never change !
I'm living for this thing where editors talk to there videographers... subjects... people directly 😅😂
That dunk into the sauce is grounds for another French Revolution
I liked your old kitchen because it showed off your DIY side. Like your a chef but also a maker.