What We Know on French Mother Sauces is WRONG (Thesis Level Realization)
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- Опубликовано: 29 сен 2024
- Mother Sauces Ep12 : Hollandaise is a fraud and Mayo is not who you think it is. SquareSpace : 10% off your 1st order using : www.squarespace...
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Salut,
Alex
When your training arc is so good that you just recreate the definition
Alex French guy cooking is now my favorite anime.
IKR! LOL
It is the Engineer's training that leads to all this...
Die wiki
Space bar, question mark.
Lol wut
Gotta love librarians. They always know how to set you on the right track.
🦉Truly essential....! 👍🏼
Librarians rock and are so under appreciated.
It feels like it has been written as a movie scenario like the hero is lost and just a simple thought of the supporting actor the librarian gives that little light in his head to the grand finish
@@Luick14 omg so tru, I can’t stop picturing that in my head now lol
Seriously - look up the Connecticut Four and read "This Library Book Is Overdue!" by Susan Orlean if you need to find more reasons to love them.
This is a Thesis level realization. I hope he knows this. He could literally write a paper on this and submit it.
Why bother to write a paper and submit it when he has already had his cake and eaten it ;)
@@riddlydiddlyimawantedmanin4442 Good question. Say he did it? I would do it just to officially change the definition. Wikipedia is a public encyclopedia. It's not truly classified as a true source.
Also, it would be cool.
He totally should.
It will be fun to see his videos in the citation section of published papers XD
Next video: Alex gets a PhD.
So an Englishman rewrote French culinary history. This atrocity is another sign of the storied rivalry between England and France.
It seems like Alex has full access to any place in France. He is like the country's unofficial culinary and cultural ambassador.
Salute to you Alex for never settling.
Talk of atrocities and rivalries is a bit much. Heinemann was indeed an Englishman, with a German father and Italian wife.
@@janedoe6147 my apologies as it was meant to be tongue in cheek.
@@AHG1347 No worries, misinterpreted on my part. Too much hate in the world these days! Hope you're well.
He is a Frenchman, he only speak in English to catch more people.
@@seguinpierre739 Do you realize they are not talking about Alex but about Heinemann who translated the book of Escoffier?
Hippo43 (the Wikipedia user who deleted a major part of the article) is currently banned for Wikipedia, He cannot re-edit the page, a small victory!
All my homies hate hippo43
Hippo43 is cancelled!
Why did they do it? Why this person deleted part of the article, and was Alex able to restore it?
@@TheCatWitch63 check yourself idk
Hippo 43 is still out there, editing the article (last time in January 2022)
Going into the sublevels of the library was very cool! Really interesting inside look.
Thanks to you, we shared a historic moment in culinary history.
Didn't even consider that. This is so true!
Alex, pre 100k subs club here, this is by far the best series you've made. Thank you. Honestly, this has better value than any TV series I've watched recently. Thank you for standing up for Mayonnaise! You've inspired me not to settle when it comes to sauce and life aswell. Watching you I learn that there is but only one approach - avec l'amour! Your spark is heavily felt you wonderful french bastard. Merci. Merci beaucoup!
"I still have a little surprise in my drawers." Phrasing!
🤣
glad to see I'm not the only one whose mind went there. ;)
I wonder how a lot of classically trained French chefs who always thought Hollandaise as a mother sauce will feel when this video goes viral.
It's interesting that a bunch of guys on Wikipedia are like "Nah, bruh. Just because you went to the original source, and compared it to a translation and found the difference with your own eyes having held the source material in your literal physical hands doesn't mean you're right. We know better because everyone else says so. So there. We're right, and you're wrong."
If you've never checked out the revision history, or the topic discussion on the revision history NOW would be a good time to go look at it. The level of douchery that Hippo guy wields is profound.
Yeah it is absolutely stupid lmao
its the same all over wikipedia. the point most moderators make is that... if a source - mainstream - reports it, then it can be used in the article... regardless of whether it is true or not.
@@HenryLeslieGraham yep
I got blocked for trying to correct the day when etika/Desmond amofah die
There is, however, an actual point to his objection. Which is that the "truth" is not just what the original source says but also how it is interpreted in the real world. If the literature and most international chefs consider hollandaise a mother sauce, it has, in practice, become true. Nontheless, it should still be acknowledged that the original says something else.
Thing is, Wikipedia is less about determining what's the correct view, and more about reporting on what is the accepted view... Sure, that attitude can appear infuriating, but look- their idea is that if you allow original research, then anyone can go, "conduct original research" and rewrite any article with their non-peer reviewed, verified by nobody, claims. And while Alex has obviously been serious and meticulous, someone else could be very different. Like a flat earther rewriting a geology article, or someone claiming to have found the lost gospel of the Hebrews in an old book shop in Brazil or something. Wikipedia can't chase every new edit to check if it's true, so they stick to only allowing edits with secondary sources, where at least some prior review process has been done...
So while Alex is almost certainly correct here, until his discovery is published somewhere or at the very least gets reported on by some culinary journal and gets commentary from a famous chef (which would make it "noteworthy" per their definitions), or something similar, they probably will not like it going in the article.
TY for giving us a first person view into your library. The information on the sauces has been incredible.
The 10 dislikes are the people who wrote the wikipedia sauce article
Or maybe those who want more sauce theory videos
I think at least one is William Heinemann.
Probably English too
6:27 when he said "sauce tomate" it really sounded like "saus tomat" which is indonesian for ketchup
Beautiful to watch history get rewritten (or in this case, rectified) on RUclips
Unrewritten
It's already been removed by wikipedians because muh supposed original research.
Such an amazing video. Loved the journey of rediscovery . Your enthusiasm is truly commendable .
Please never stop being so passionate and thorough about cooking and culinary history. Also, your video shooting and editing techniques are outstanding. They even open the library just for you, wow. :) You are the man, Alex... you are the man! :) I can't wait your next big series.
Fucking hell this guy brings true suspense to a cooking vlog. The entire rest of youtube should watch and learn how to evolve content. Brilliant.
Toujours magnifique ta photographie ! 👍🏻💪🏼. Great series
When you posted you were going to research mayonaise I felt happy as it's used in so many sauces. Didn't expect this outcome. Very interesting! :☺
Mayonnaise is a gift to the world and deserves more respect.
Amen !
I dont like mayonnaise
Mayo is the worst sauce and second worst condiment. awful stuff, never got along with it.
Have you had real mayo? The cheap nasty supermarket stuff has more sugar than egg and tastes more like a syrup than a sauce.
@@kaelwd I went to culinary school and have been told I make good mayo in the past. But I legit start gagging when I have it. Horrible stuff.
Alex you are such a legend, so much work and dedication
Man, your original Wiki page is so much better than the current one. Why did they Botch is so badly??
Loved the series! keep up the good work!
Nothing has made me more proud of Alex than this episode
Spot on work Alex! I suggest you read the first chapter of the Modernist Cuisine book which is focused on the History of cooking and the beginnings of haute cuisine. They even mention that the first who identify these clean "basic" sauces was La Varenne and Nicolas de Bonnefons.( around the year 1650-1654)
Well the article really got slaughtered by now... the whole point of the "wrong" mother sauce is missing in the current version
Wikipedia has a VERY bad habit of this. There are horror tales of celebrities being unable to even edit a page to correct their birthday because the Wiki mods would get upset and revert the change.
@@lilguava70 yep wiki mods are neckbeards that generally have no clue about the articles they write or remove things from
@@lilguava70 fr
I tried to correct Desmond amofah/etika’s day of his death (which is June 23nd(source is alicepika’s(his ex) tweet which she was told the autopsy report) instead of June 19th)
but in the end I got blocked by someone permanently from Wikipedia lmao
The music on this video is perfect
Good job Alex!
I absolutely loved this series. It inspired me to start incorporating sauces into the meals I prepare and has significantly improved my cooking skills. Thank you for this.
Looks like someone edited it and put hollandaise as a mother sauce again
it got reverted because he violated the original research rule on wikipedia, he should have done it with more respect to the internal rules of wikipedia, it got reverted because he didn't respect it
@@Doctrina_Stabilitas What rule is that? It appears that he was pretty diligent about his research, so wikipedia puts the wrong information because he violated a rule on a technicality?
@@Doctrina_Stabilitas It looks like they don't like the interpretation of primary source research. I can understand because he is not published, but they should have some moderator look re-evaluate that because in academic disciplines that is how research is done, particularly in history departments at most universities.
@@hector6005 honestly
When I tried to correct the day etika died(the source is alicepika’s tweet where got the info from the autopsy report)
I got blocked by some guy
4:53 How music can add crazy suspense to an otherwise boring library shot!
i read your wiki page and it's great, very informative. merci beaucoup!
There's like a fighting at wikipedia someone keeps adding hollandaise back and another one removes it back and forth lmao
Check out the article now, its completely different from what he wrote, now theres six mother sauces with both hollandaise and mayonaise
@@rileyyoung4762 I think they did that to make everyone happy. The truth is, they shouldn't care about feelings, but about facts. If it was a typo, they should acknowledge it and move on.
@ Also starting the article as "in the english translation..." is ridiculous, it's "the french mother sauces", not "the english perspective on the french mother sauces"
This is just a brilliant video. Great great work brother
Thank you for making research look cool. And kudos to you for taking all the effort! That engineering degree came in handy somewhere. ;)
Came to this channel for the cooking and stayed for the videography.
I love the way Alex makes videos!
I can say with no hesitation that Alex is one of the best video makers on this site.
And this is why my teachers didn't trust the internet as a source, even all the way back in the 1990s.
What the fuck do you mean the Internet? Its literally in every book available in English language 🙄
@@notsmoothie except the english books are wrong this time.
@@Helvianir of course. Im not disputing that. But maybe I misunderstood 🤔
You're one of the top 3 youtubers on my list. I absolutely love wtahcing your content
this video should be used in schools. there is so much you can learn from this. way more then just cooking! keep up the great work alex. thanks for your inspiring videos
You make great stories on RUclips. This series could have been a Discover channel documentary or something. Very well produced
This is Next Level stuff, Alex!
There is a book in America printed 1961 "Mastering the Art of French Cooking" which does not outright state Mayonnaise is a mother sauce but places it after Hollandaise, in a section about learning the mother sauces.
The special section for Mayo didn't last long, but at least it retained a footnote.
this is seriously so impressive, what a great way to end the series. great job Alex!!!
Holy shit. What a revelation!!!!! You are awesome
Just want to say how much you inspire me to not only learn about cooking traditions but also to never stop loving the food we cook/eat. Your elegant passion displayed in these videos make me fall in love with food and the art of cooking every single time!
There are almost 300 edits to the wikipedia page after Alex's final entry Dec 8th. And now the page is locked down
Wow. This is so cool. I have always related to a nerdy person who is willing to go down a rabbit hole to fact check things. The quality of the video is just another level. You deserve a Netflix series all to yourself about the fun history of cooking.
It is amazing how you make these "cool and simple" videos which suddenly pivot into getting applause from 3 michelin starred restaurants and corrections in culinary history
if you guys didn't bother to take the time to read his edit, it has been changed. and actually clarifies a lot.
Imagine, every weekend, you eat out in the upper classes with their significant chefs, writing blogs reporting on your experiences, and then receiving comments from your community that "we, in region Y, do details a, b and c differently than your peeps do in region X!"
You are Pellegrino Artusi, Italian businessman and Italian cuisine documentalist (1820-1911). You published your weekly blogs for a long time, and then in 1891 publish a bundle of your blogs with recipes and community comments in a book: "La scienza in cucina e l'arte di mangiar bene" (translated, usually, as "Science in the Kitchen and the Art of Eating Well", but I feel a better translation would be "The Knowledge of Cuisine and the Art of Eating Well").
That book was Escoffier's role model; it triggered him to write his book.
The question, to me, is, did Escoffier copy anything from Artusi and was anything lost or altered in translation
I love that something as massive as a redefining of the five mother sauces, has a squarespace ad.
Don't settle. Words to live by. Well done. Very well done.
these spaces before the questionmark drive me nuts
I am shattered because I have now realized that a pasta dish I have been making since the mid 2000s and calling 'poor kitchen noodles' should actually be 'pasta mayonnaise' instead. I mean, I do not emulsify the eggs and olive oil and rice vinegar as much as one would for a mayonnaise, and I add it to the hot noodles in the pan to finish the sauce by stirring it in until it is a foamy cream, but.... like... how can I not call it 'pasta mayonnaise' after these revelations?
Love this...well researched and passionate!
Alex is gonna rewrite the entire gastronomy history!
no worries Alex - there are enough who will edit the article again :P
Praise be to mayonnaise! Setting history straight. Great series. Thanks, Alex! I look forward to what you have in store for us next👍
Alex you are a cool dude!!! Loved this episode you obsessive wonderful man
Shout out ! Inspiré car inspirant. Thanks man.
For library nerds the François-Mitterrand National Library will haunt your dreams. It's gorgeous.
I loved the secret book gondola deep in the belly of the library. Also, did anyone else go and pull out their own copy of Larousse while Alex was looking at the original? (sadly, mine is only the New American edition and doesn't even use the phrase "mother sauce" for some reason).
Thrilling! I love this series so much I have a huge pot of beef stock simmering away on my cooktop. Thank you Alex, Thank you.
I went to culinary school in India 16 years ago. We were always told there are 6 mother sauces - espagnole, tomate, veloute, bechamel, hollandaise and mayonnaise - which formed the base for many more derivatives. As a matter of fact, Larousse Gastronomique was the definitive guide book recommended to us as part of our study.
Is it possible that India has more know-how about French cuisine than France itself?
It all makes sense when you think about tartar (sauce). They don’t call it tartar dressing or anything else. I never thought about it that way until this video. Wow
25 floors? That's truly impressive
That library is so cool!
So you went down 25 floors to arrive at the surface again! Inception!!
I always thought it weird that mayonnaise wouldn't be a mother sauce given the fact it is considered a basis for many close sauces, unlike hollandaise. Good job!
It's all a question of the sauce code
Loved the library part.
Hi Alex! Have you ever tried toon leaves, or so called beef leaf? considering that you love your ramen ,i am surprised yoou didnt talk about, unless you dont know it, another youtuber recently did a video about, "wierd fruit explorer" is the name. Loved this series.
Alex! Wikipedia redirected your page to the other article! They need to fix this asap :(
I love what happened at Wikipedia because of him. Sure, people destroyed and reversed his entry, but still, the essence is still there and the Page got a huge overhaul because of him. In the end, they still have "Escoffier listed Hollandaise sauce as a daughter / small sauce in Le guide culinaire.[16] He placed mayonnaise in the chapter on cold sauces, and described it as a mother sauce for cold sauces, comparing it to Espagnole and Velouté.[17]", so all the work Alex had done was not in vain. And they even edited the Mayo Page.
Great work Alex!
All of the historical and culinary implications this has aside, the thing that struck me the most was probably that librarian who without missing a beat was like "have you checked the translations?" like hes been there and seen this type of thing a million times.
Yeah that dude knows his job, it stood out for me, too. Also funding for public libraries in the US is shameful, like holy crap what an awesome facility.
Librarians are often scientists with a PhD, so I suspect he did see this a fair amount of times already.
That's like the i.t. equivalent of asking to plug it out and and back in again
@a.phytophile4018 it's not a fair comparison, you should compare the best library in the entire USA to this here
Nope, shut up, US bad, any other country good. That helps alliviate my depression@@Amaling
Alex: "We're gonna make a cooking show so good that you won't even realize there was no food ..."
😂
Wikipedia has reverted the changes.
@@arkanglegeibriel the page was edited, but the detail about the mistranslation is still there, just far less prominent. Quoting it as it is now, "Compared to Escoffier's original list, "Jus de veau lié" and "Suprême sauce" were removed and "Hollandaise" was added. The English edition also included a selection of "English Sauces" in its chapter on small sauces,[22] and it omitted the comments from the French edition that stated Escoffier considered mayonnaise to be a sort of mother sauce. Hollandaise is also absent from similar lists in Jules Gouffé's, Antoine Carême's, and Prosper Montagné’s cookbooks."
"Why is the internet covered in sauce hollandaise and not mayo?"
I hate it when my internet service provider gives me the wrong sauce
"If you ain't got no sauce, you lost. But you can also get lost in the sauce." -Gucci Mane
Sauce please
@@krifik_kentang 253643
254363
@@chinmayd.s3300 oba-san
I would watch an entire youtube channel about experts fact-checking and then rewriting Wikipedia.
With follow up episodes where all of their work gets reverted, because it will.
@@notahotshot
Yep, because it’s filled with propaganda.
Wikipedia is like asking the whole bar it's opinion.
@@notahotshot more content material, yay!
You should make a T-shirt that says "Hollandaise is a fraud" on the front and "Mayonnaise is the ugly duckling of Mother Sauces" on the back and sell it online.
Done. dftba.com/frenchguycooking
@@FrenchGuyCooking Excelente Amigo! Eres el mejor de los Home Based Cooks!
@@FrenchGuyCooking 404 Not Found. I missed it!!!!
"It never occurred to me it could be as stupid as a translation error." Oh, you'd be surprised how many times it is a translation error.
Most of the conflicts we get into are caused by simple misunderstanding. Makes sense
Not really a translation error, more of an editing error for the translated version of the book.
Worse still, even English to English can be mis-translated.
Genuinely, most of the things people are wrong about with respect to the bible are either mistranslations, or misinterpretations of meaning due to meaning shift over centuries. That said, the original said sea of reeds, but the old french version dropped an e, so even that happens.
@@russhillis Worse still is American to English. Was in a coffee shop in London and well comedy ensued.
I'd love a t-shirt that said "Hollandaise is *not* a mother sauce"
or 'hollandaise is a lie!'
and the back states: "But Mayonnaise is a mother sauce."
@@modelyacht or on the back it could say, join your brothers and sisters in mayo!
@@DavidXRae It is, but let's be honest, it's a tasty lie ^^
I just want one that says "Mayo is a mother."
The urge to whisper even in a closed library is strong.
Editors already wrecked both his page on mother sauces and the note he made in the pre-existing sauce page
Edit: Hippo43 needs to get a life
Yep - he who controls information controls the world.
Wikipedia, home of the most brutal internet slapfights and hugest egos over even the most mundane of things. Along with explanations to things that require you to be an expert on the topic to understand what its trying to explain, just so said ego-strokers can feel good about themselves in proving how smart they are.
@@thewolfin never mind they can control the English speaking world only. That's why I started learning French as my new years resolution and I only regret that i haven't done it sooner.
Hippo got banned for edit warring, now is the time! Page needs a cleanup because everything is listed twice right now. I'm not gonna become a wikipedia warrior, but maybe someone else here will. Just remember: Keep it civil, keep it constructive and take it slow. Otherwise someone else is just gonna revert your edit.
Yeah was checking the page and it was diffrent then what i see here. Its like a handful people who write everything in wikipedia sadly.
Easily you are in the top 5 most incredible youtube creators. Can’t even debate it.
True
True. Who're the other four tho?
@@THREADWEAVER Clickspring is one of those
@@THREADWEAVER I think he was nominated for the streamys
Wikipedia has reverted the changes.
"The whole history of french cuisine is based on a typo".
Sorry Alex, but LOL.
sobs in broke french chef.
Your article has stirred up no small controversy on wiki, you may want to comment on the discussion of the article as one editor in particular refuses to keep Hollandaise out of the list of French Mother Sauces despite the French sources not including it as one.
Tbf, has the error become popular enough that Hollandaise effectively became a mother sauce?
@@revimfadli4666 The type of independent research that went into this video is explicitly banned by Wikipedia. Alex might be right, but to be Wikipedia quality he needs to convince historians who then publish the results. Otherwise everyone can claim that this or that translation means this or that, in the face of evidence to the contrary (100 years of writing on mother sauces).
"Wikipedia articles must not contain original research. The phrase "original research" (OR) is used on Wikipedia to refer to material-such as facts, allegations, and ideas-for which no reliable, published sources exist. This includes any analysis or synthesis of published material that serves to reach or imply a conclusion not stated by the sources. To demonstrate that you are not adding original research, you must be able to cite reliable, published sources that are directly related to the topic of the article and directly support the material being presented."
You are missing the entire point of this video. The book he found in the library clearly states that mayonnaise is a mother sauce and sauce Hollandaise is not.
There is no old French book that states otherwise, apart from the wrong English translation.
It makes sense that mayonnaise is a mother sauce, not just because of the technical difficulty, but also because it requires fewer and more common ingredients, unlike Hollandaise.
I agree - I've always found it a bit confusing that hollandaise was a mother sauce but mayonnaise not. It all makes sense now!
What? Hollandaise requires 3 ingredients
@@hibernate44 Let's not pretend salt isn't an ingredient.
Agreed. And it utilizes one of the primary kitchen science moments; emulsion. Along with reduction and other hallmark concepts, they seem to be as much about technique as ingredients.
@@hibernate44 Rather for me it's rather how many types of sub sauces can be created using mayo. Whereas hollandaise really only has a handful
"Probably need a little catch up on this."
I see what you did there...
But did he mean the old original ketchup or the new one from today ?
Shoot, I didn't see your comment before I made mine - ugh
First and last time you'll ever hear a French guy say that
I was missing that on the playlist. Was it ever uploaded? I mean the Ketchup video.
What did he do? He did get caught up on it.
The French national library being closed on Mondays is the most French thing I’ve ever heard 😂
Most of the museums in the world are closed on Monday! ...
All the libraries in my town (Monza, Italy) are closed on mondays
Same in Canada
Most businesses and government offices in France are required, by law, to be closed at least one day a week. Businesses pick which day they want that to be. Monday is often the preference.
I live in SoCal. and at least my local city library closes Mondays too.
When I saw the title my first thought was "Oh no, this poor guy thinks he can actually edit Wikipedia." And lo and behold, it's been reverted. Unfortunately, they don't care about your research, they only care that the info came from a "reputable" publication.
Well, it's the way the encyclopedia works. Wikipedia is not a place for original research and new discovery - you need to convince other sources first.
The info *DID* come from a reputable publication (namely literally the guy who originally wrote about this, 1st edition!), and the sourcing is documented here in this video. The concept behind the rule is sound, but the enforcement is not. And if it were to hypothetically turn out that the video was faked somehow, that's one of the reasons why there is an edit button to begin with!
It's hard to beat the original source (the book) for a reputable source. The Wikipedia people should respect that.
@@LarsPallesen They prioritise consensus over accuracy.
@@oldvlognewtricks Which is a ridiculous policy considering how influential Wikipedia has become; they can now create the consensus.
That’s pretty powerful position to be in that they would open the library rare book section on a day the library was closed.
Libraries don't really have any good advertisement. I don't think that place could of asked for a better opportunity.
On mondays, the general sections and reading rooms are closed to the public, but the BNF in general is a massive institution, and the regular workplace of countless people, so to be fair, it's more like he got a few people to open doors and give him a hand. I'm sure the 1.6m subs didn't hurt though ^^
@@ashaf3561 That's the most famous library in France storing every book that is published and store some of the rarest book France posses. So I don't think it's for advertisement plus if you want to go see rare book you need to be studying at least a master degree and have authorization from your teacher/university (on that one he probably got help for a researcher or explained well enough that his research was legit)
@@gregoiref7038 Pretty sure it has to do with his support from the CNC.
Being French and knowing a bit french libraries, I'm pretty sure you just have to ask and give a proper reason why you need access to this specific book. And the YT channel and the subs made the employees come with open arms.
The mortal enemy of French everywhere: an Englishman with a sense of entitlement.
I would think the English culinary world itself would be a nightmare to the French.
The mortal enemy of everyone everywhere: an Englishman with a sense of entitlement.
Corrected it for you.
*Angry Gordon Ramsay noises*
@@recoil53 Marco Pierre White's career begs to disagree
@@WhatACoolArrow So I'm supposed to ignore the part where he did extensive time in the kitchens of acclaimed French chefs?
All my homies hate Hippo43
he put "please stop this shit" in one of his edits
@@NakuruKouChannel well then let's not stop it until we reach our goal
This has had to be one of the most thought through and insightful look into the world of food that i've ever seen, fair play, you beautiful man.
Hey it's you!
Man, you and your shaven brother are everywhere!
When your knowledge is so big that you had to rewrite a whole article
edit:
as I saw the actual wiki page and read a quarter of the comments, I now want you to fight back
And then someone reverts it back.
The wikipedians reverted it and even changed the new article he wrote
@@Helvianir your reply has now make me hate Wikipedians
The dude is literally correcting food history. I love it!
Not if wikipedia has anything to say about it. Check out all the edits. moves, revisions back and forth.
@@JackHudler They clearly aren't doing it maliciously though...
they already took away the paragraphs explaining the possible misconception of hollaindais beeing a mothersauce
To be honest, it just makes more sense for mayo to be a mother sauce, since it's the base for so many other sauces. :)
All of us checking Wikipedia:
*My god he’s done it, he’s actually done it*
I just checked and I don't see any of what he wrote. Did someone edit his contribution out already? Or is the French Wikipedia different than what I will find here in the U.S.? What am I missing?
@@spartanical Someone mentioned his edit was removed "for 'original researchh, commentary, tone'."
@@spartanical I googled mother sauces, I think it’s separate to simply sauces
@@christophedlauer1443 Thanks for that! I was so disappointed not to find it; but at least I have an explanation now. Though the reason they provide seems fishy. Sounds like they don't want anyone disrupting the status quo. But of course no one learns anything when that is the case.
@@spartanical the information’s still there. You have to go to French Mother Sauces. It’s not exactly how he wrote it, but the information he provided is still being used.
I am genuinely moved by Alex’s pursuit for knowledge. That emotion totally caught me off guard. I was slightly overcome during the library segment. I’m like, WTH? Then I remembered, what are we truly without the desire to learn, grow, and share those lessons with others. Thank you Alex for that important reminder.
And the librarian. Like. You have those moments of clarity sometimes, and you realise that all the friends along the way really help you get there. Not gonna lie, I also got emotional.
To me that sound like the purpose of life.. What a beautiful thing