attempting to cook Fancy Schmancy foods
HTML-код
- Опубликовано: 2 май 2024
- Sponsored by HelloFresh. For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code BRUTALMOOSE16 at bit.ly/3yM7cFX
In this video I prepare Quick Lamb Bourguignon and Sausage Rice Dressing from Mr. Food's "best of" cookbook!
0:00 - Intro
01:02 - Quick Lamb Bourguignon
12:46 - Sausage Rice Dressing
www.brutalmoose.com
My second channel » / moose2
Support me on Patreon » / brutalmoose
Background music provided by Epidemic Sound. 
Развлечения
Watching you roll that lamb out like bread dough instead of beating it with the rolling pin is the funniest thing I've seen in months.
I was not prepared to see him attempting to roll out that lamb when he mentioned using a rolling pin
It caught me so off guard lmao, I was genuinely confused and then a little horrified that he thought it meant roll it out with the rolling pin instead of beating it.
I almost wet myself laughing at this 😂😂
I hope he'll try a steam iron next time
I really hope he did it for the joke but with Ian who knows
My boy out there still making the best cooking show on RUclips despite not knowing how to cook
He's learning with us
Mr. Food looks like he is a really nice character in Ace Attorney that ends up being the twist villain
He's the CEO of Omnifood.
Mr. Food is a relative of Guy Eldoon
Never played a law game but I agree
Question: Would he be a first case villain, or a third case villain?
@@WolfRider2002he could be like the damon gant of the cooking world
watching ian try to literally Roll meat with a rolling pin instead of just using it as a bludgeon like god intended was a visceral experience
Hey, at least he's unafraid to learn! Think about the millions of guys out there who live on takeout or wife's/mom's cooking and haven't cooked a meal in their lives. Ian looks like a professional chef compared to them!
In his defence, it isn't a bludgeoning pin.
@@higherquality
you got me there
@@higherquality I'm with you, man. Not having grown up on cooking shows, if the top three comments weren't joking on Ian rolling out the meat, I would have never guessed you were supposed to unga bunga it. And I'm a woman.
I only add that last part since everyone seems so insistent that men are the only ones who don't know how to cook well. @nessamillikan6247's "millions of guys" comment.
@@endlesswanderer1753
I know you clarified, but what does being a woman have to do with anything? 🙈🙈🙈
This should be very easy for world renowned Chef BrutalFoods Ian, with such success as Lettuce with Banana and Mayo and Lunchable Pizza.
and Banquet
although he's never made popsicles before, so I think I'll have to stick with Scott The Woz
*heated* lunchable pizza 😶🌫️🥶
Pizza! Pizza!
420th like 😎
Every time Ian cooks it’s like he’s discovering food for the first time and I love it dearly
Hi Masson
@@gruntingskunk2237 Hi Grunting skunk
@@Dr.HooWho Hi John Wick
@@duckkknob Hi DuckKnob
@@cheesecake-7177 Hi CheeseCake-7
Things I learned about Ian:
Garlic, mushrooms, and worcestershire sauce are *two* of his favorite ingredients.
They're two?
They're _BEANS?_
There are two ingredients Ian loves, garlic, mushrooms and worcestershir- THREE ingredients he loves!
@@davistoa
He said two in the video
13:57
@@Es-mv2mk It's a reference to The Spanish Inquisition from Monty Python.
nah nah nah. garlic mushroom.
Last year, I was on my honeymoon when the Ranch video dropped. Watching it in the hot tub in our room together was a very special memory of our trip. We returned to that room for our 1 year anniversary, and this video dropped the night we arrived. So glad to have these special memories tied to videos we both enjoy so much ❤️
That sounds like a somewhat surreal but fun experience.😁
I grew up watching brutalmoose… but as of 3 months ago, I’m officially a cook at a wedding venue, after receiving a culinary education. Watching Ian mispronounce “bourguignon” (the French word for “burgundy” by the way) was truly the most full-circle my life has ever come, in an oddly poetic way…
yoo congrats on finishing your culinary education
burgighnawhn
Congratulations
He could have just said Lamborghini and it would've worked
It looks like garbage food in general.
Actually using the rolling pin as intended instead of a mallet had me dying
And opening the wine without taking full advantage of the openers abilities.
And boiling the lamb instead of searing it
And not measuring the ingredients in the second recipe
Actually belly laughs from the same. Priceless.
I am truly in awe of this man's lack of culinary knowledge.
Moose being confused by the onions telling him to keep them frozen is the funniest shit I've ever seen. Love you Ian
I love how other RUclipsrs’ HF campaigns are just “it’s good for you! It’s convenient! Choose what you like!” while Ian’s is dancing boxes and “my dad named me after Hello Fresh and loved it more than me” I fuckin love this channel oh my god
The fact that the original Mr. Food passed away ten years ago has broken my heart beyond repair. Thank you for this tribute to him, Mr. Ian Brutalfoods
He... Did....??? 😭😭😭😭
Pour one out
Well he’s still mr food but for worms and trees
@@badatgamesguy5399 *Beat one out.
A chunk of lamb meat that is.
@@ange1playzgamez I think this is one of the best dark jokes I've read in 5 years.
moose just barely made that “it’s the end of the month and im contractually obligated to post a video due to a sponsor” timing
Lol for sure, about half of the channels I've subbed to have all posted in the last 48 hours for that reason.
lmao
This is like submitting an assignment the night before it was due
He did it with a few hours left. Definitely cutting it a bit close
Good thing July has 31 days
Never once in my entire life have I seen someone actually succeed in trying to wiggle open a bottle of wine with just the cork screw before giving up and realizing they must not be using the tool correctly or before breaking the cork. Honestly I'm impressed.
Saved by the mighty synthetic cork, our Chef Ian
For the future, Ian BrutalFoods, when it says to brown the lamb, it means a light sear, you don't want it cooked through and you want your pan hotter so it gets color not necessarily cooked through so when you simmer it in the sauce it doesn't overcook
I too had to learn how to this through trial (and obvious) error.
When he said I think it's overlooking I was thinking that ship has sailed.
Yup, you need a higher heat and not crowd the pan with meat.
Actually cutting into 1" pieces instead of 1/4" slices probably would have helped, too.
I learned that the hard way too.
I love when he refers to garlic, mushrooms, and Worcestershire sauce as his two favorite ingredients
Its like when you have three friends over and say that they are your two best friends. Leave them guessing who the not best friend is. Make them really work for your approval
😂
all three good ingredients to use in a lot of dishes.
As a hobby chef I love watching you cook brother. It has a certain charm of a "oh yeah I remember when I accidentally did that once" vibes.
We're just watching this man's path to learning how to cook for himself, and I'm here for it
Ian's editing always makes me smile. I about died when the lazy boy slid slowly across the screen lmao
Every time he makes a cooking video I wonder if he's actually cooked or eaten anything in his life before, it's great.
Right? He doesn't know what stuffing is?
he strikes me as a robot made to simulate the most normal person you've ever seen.
@@gremlinman9724 best comment ever 🤣
Weirdly it’s only with brutalmoose that I can never imagine him being a real person who lives in a real house who eats real food. Im just convinced he’s always in a (tele)void and even in the real life videos it’s also just a simulation that sometimes he just films
Oh my poor sweet Ian, the heat of the pan was too low when you initially cooked the lamb. You should've seared at a higher heat it to get some crust and develop some fond on the bottom of the pan but slightly undercooking it, adding in the onions and tomato paste until everything is covered with it then proceeding to add flour to make a roux with the oil and fat in the pan, before deglazing with the red wine and beef broth, then giving it time to develop into a gravy and finally letting the onions and lamb simmer in that for a bit. Serve with mashed potatoes. Most important thing, however, if your meat is boiling, turn up the heat! Fantastic video as always however, Ian!
Me, shouting at Ian to TURN UP THE HEAT!
I was yelling "you're boiling your meat!" glad I wasn't the only one
Pan was also overcrowded, released too much moisture.
isnt bourgignon made with the bone still on the lamb. Never seen a cubed meat bourgignon
@@disliked1390 that's probably the "quick" part of the recipe
I grew up watching Mr Food, he had a segment on the local news. My nana liked to try his recipes. I totally forgot about him until I heard the words "ooh, it's so good." Then came the flood of memories! Never thought a Brutal Moose video would make me cry (besides out of laughter!)
That wild boy joke setup was incredible. Also that ending segment 10/10.
BRO we need a brutalmoose Hello fresh song feat. Yungtown remix colab 😱😎🎶
Youngtown is so handsome
I really miss Mr. Food. I remember his segments being part of the noon news program for almost all of my childhood, and we actually cook a few of his recipes as part of our usual Thanksgiving meal! When he passed, our local news network aired like a whole day of his cooking segments as a tribute.
They have some new guy that they call Mr. Food on my local news. He’s a goddamned imposter and he is sullying the great name of Mr. Food.
I used to really enjoy his segment as a kid. He was such a calming presence.
My mom was a devoted follower of Mr. Food. She passed away in November and I went through all her saved recipes, many of which were Mr. Food print-outs.
I remember Mr. Food too he was so much part of my childhood. I was sad when he passed away
I forgot he existed until this. Same experience, would see his segments during the local news.
I did a double take when I saw the thumbnail and thought Is that Mr Food? I haven't seen that face in years!
They use to air Mr. Food segments on our local news station every weekday afternoon when I was a kid. Core memory definitely unlocked.
Me too. He was one of the first to introduce me to the world of food. Ooooh it's so good.
Used to see him aired on TV near Wausau Wisconsin
My guess is Upper Midwest. I grew up in MN and same on every noon newscast. Pretty sure his kid does the show now. I think he is out of Chicago, could be wrong
Illinois here, kmov4 cbs used to show him, dunno where he's from, originally.
Western Michigan, too. WZZM in Grand Rapids played his segments.
“The nose is like the ears of the face”
-Chef Ian
When I my wife and I were dating, a pretty common inexpensive date night was cooking together. Mr. Food was still on TV, back then (usually as a segment in the local midday news) and I always watched to see what recipe I could steal from him to impress my beloved. He never failed me.
Extremely based
I hope you and your wife are still happy. 💕
Choice of cookbooks aside you'll always be the Kitchen Pimp of my heart, Ian.
I think the cookbook choices help make him the Kitchen Pimp he is
Even at night the bots are here. 😖
he is for all of us.
The “dryness” of wine is dependent on the sweetness. A lot of wine will actually show you how dry or sweet it is on the back label. Dry wine is generally used for cooking because of the more savory, woody (from the barrel) flavor. Really Sweet wines are called desert wines.
Red wine also tends to have a much stronger flavor because the skin is kept in fermentation which is why It tends to be more bitter. Red wine pairs better with red meat like beef or lamb while white wines is paired with chicken or fish. Although I always prefer white wine.
Also I really don’t know that much about wine.. I just went to a winery once… and I think wine facts are fun.. makes me feel fancy.
congrats, you know a lot about wine
Thank you, sommelier!
He did pick out of merlot which is a pretty run-of-the-mill dry wine. Pinot noir and Cabernet franc are also good second choices in my experience when cooking
I hail from wine country and the only way that I rare wine is how much it tastes like hand sanitizer. The further it is from alcohol based hand rubs to the better I like it.
wow you really want us to know that you know alot about wine, btw ian knows what a dry wine is, hes just doing a bit cause this is, ya know. a comedy show
as a trained Chef, i screamed internally for 18 minutes and 43 seconds
🤓
It's like he's never heard the term "low and slow" in his life, and oh my god. What he did to that poor onion.
I assume you screamed with that "ARRWAH!" sound effect Ian often uses, especially for Gerbert. 😁
Ian, if you need future food inspiration, I’d recommend thrifting old church or community cook books. They always hold some amazing monstrosities (especially in the Midwest).
Your Ernest Borgnine looked delicious, by the way!
RIP Mermaid Man
All quiet on the midwestern front.
From the Midwest. Can confirm.
the TRUE crimes of the confederacy, bad Cuisine
Also from the midwest, can confirm but also sometimes its good
Life is like a garlic.
Refuses to elaborate.
Absolute 10/10.
It stinks but great if mixed with other good things.
I kept waiting for him to say something about layers lol
Life cracks you and you’ll crumble to pieces… but it’ll make a dish taste good…
has garlic in it
@@SerabiiBot garlic only stinks if the smell is coming out of a person
Ian’s “I guess ¯\_(ツ)_/¯” approach to cooking is something I really identify with as an elder millennial.
I mean it's better than what the Boomers did whether it was the Boomers who just made everything into gelatin or the Boomers who were more bougie and followed Julia Child and Jacques Pepin.
@@ashkitt7719 heck yeah, glad I missed those days of spam pineapple jello hotdogs
@@justacup8676 Same tbh.
"Elder Millennial" sounds like a Dark Souls boss.
@@Murmarine get ready for "gatekeeper boomer" and "wicked zoomer"
Hey Ian! Some tips for the overcooked meat! When browning meat it can be useful to brown them in batches so you don't crowd the pan. Crowding the pan can cause meat to steam instead of brown properly and it can be what actually contributed to the "weird texture" of that lamb.
This and turning up the heat a notch!
That way the outside browns faster and leaves the inside a bit underdone, which is ideal if a future step involves cooking the meat further
actually fun fact from someone who actually works in wine/spirits: when a recipe calls for "Bourguignon" It's actually asking for wine from the Burgundy region of France. The only black varietal of grape allowed to be grown in the region by law is Pinot Noir, so any time you see a recipe that requires burgundy wine (or here a "dry red") it's actually asking specifically for Pinot Noir.
Also, it's not "wet or dry," more like "sweet or dry." Plus while a domestic Cabernet Sauvignon while it is going to be a little bit dryer is going to have a lot of added sugar. (The American market tends to like very sweet and very alcoholic wines so that's what the vineyards put out.)
Then why not just write "Pinot Noir" 🥲 🤣 So difficult
I had no idea! That’s so interesting. I don’t know much about wine. Except that I love to drink it lol
@@ericmathis4309 agreed, there are a lot of other nice dry reds out there. for example, you could eat this with some fava beans and a nice chianti.
@@ericmathis4309 thanks Eric 😊
Gonna say this as a teacher, I work with kindergarten but have numerous books with pictures that it’s rare to find any kindergartener able to actually read purely because seeing the pictures and all the words makes them excited to read. I don’t expect any of them to actually read them, they’re for free time so having fun just staring at the pictures and talking about the pictures is the point.
The cookbooks are always the ones the parents ask about the most, but that’s how I started reading. Same reason too, I liked to just look at the food. As I got older I found the same books I used to flip through and actually read them. It’s kinda nice to hear someone my age say they used to grab the cook books in the library to look at food lmao.
Ian's uncanny ability to make literally anything very entertaining to watch is still going strong after all these years 👏
I remember Mr. Food dearly on my local news at noon! Loved him. RIP Mr. Food.
Me too! I live in Virginia, so he would pop up on WCYB. Seemed like a good dude.
@@thedrewdog im in missouri, i would see him on KFVS12
Never forget Mr. Food. He was always on WKBW7 in Buffalo
What bothers me most is not the mispronunciation of 'bourguignon' but that he keeps calling the lamb beef.
Ruminants all seem alike after a while, but lamb isn’t much like beef, and mutton (hard to get anywhere I’ve lived in the USA) is definitely very different.
Mr. Food has been dead about ten years and I think I’m about 100 miles from his grave so I could pay it a visit.
nah his pronunciation of booregugeeneyunasutnon is perfect :D
He should have called it "bœuf" but then we'd know he was just doing it for comedic effect
He probably got confused since the recipe also calls for beef broth
To be fair, Beef Bourguignon also exists.
I think you were supposed to hit the meat with the rolling pin, not roll it out like it was lamb dough
no I don't think that's true.
@@oshawott5308 let's just say it is
There where no mistakes
You are correct, but that's less entertaining
@@oshawott5308 but it is. It's meat
The absolute flattening of the garlic, then the wine opening really set the tone for the cooking in the video 👌😭
UserName ✔s out lulz
"Dry" wine just means that it's not sweet. An easy rule of thumb is generally the higher alcohol %, the drier the wine. That goes for white or red.
With Ian wearing that camera around his neck, the POV shots feel like he's carrying us around in a baby harness as he cooks.
And honestly, I am all for that.
J Kenji Lopez camera work fr
As long as you don't start calling him Daddy. XD
@@dhelor thought we were all doing that
@@dhelor BrutalDaddy sounds a bit pornoish.
imagine he just starts running and you get an amber alert for yourself on your phone
Ah yes my favorite genre of brutalfoods: watch Ian fail to grasp even the most basic of culinary concepts and teeter between the joy of schadenfreude and the agony of a stress-induced hernia.
I couldn’t stop laughing when he kept saying the lamb leg was tough because it was over cooked when likely with such a tough lean piece of meat it probably was undercooked. But the recipe only said ten minutes. Not enough. And needed more liquid.
@@LB3Scouting good point
watching him try to open that bottle of wine was painful
@@sclarin2 we’ve all been there so I don’t want to criticize too much. I love teaching people and would love to have a chance to teach him a few things in cooking
@@LB3Scouting I love my boy Brutal Moose but using a corkscrew is pretty much common sense if you just look at the thing. I'm not particularly bright but nobody had to tell me that the little piece that flips up is the part you brace against the bottle to pull the cork out.
When frying meat, try do it in smaller batches so you get browning, by doing that, you're also building fond in the bottom of the pan which is magic. I think that would've brought this recipe some good flavours!
I truly love these videos. As someone who loves to cook and has done it professionally in the past it’s really refreshing to see someone trying new things and enjoying the process of learning new dish’s. I know people can be very opinionated about cooking, especially on the internet, but as long as it’s not literally poison and your having fun, what does it matter? Anyway, just really love your approach to food an cooking and look forward to wherever you take it next.
Seeing Mr. Food on a show like this is really special to me, because he’s originally from my area! He got started on one of our local news stations for his TV career and was a staple segment on our CBS affiliate when i was growing up. Love to see appreciation for his honestly chill and calming, but enthusiastic look at easy cooking.
Buffalove ❤
I’m from upstate NY. Same here.
CULINARY TIP: food immediately becomes fancy the second a recipe requires you to add red wine to it
And my aunt immediately becomes openly racist when you add red wine to her. Fancy!
@@mh2120 💀💀💀
Perfect for my fancy morning cereal
I love how clumsy you are in the kitchen yet watching you having a food channel inspired me to make my own cooking show.
I do think it's cool that because of the internet, anyone can have a cooking show. I could potentially have one if I cared enough to do so and had the room to do it. I live in a shoebox so I can't.
14:33 - 14:38 had me in tears, literally crying with laughter. It was just so unexpected and intense 🤣
I feel like you could make an entire "cookbook let's play" series where each episode is cooking the next recipe in the book until you've tried them all. Really use up that cookbook. 100% all the achievements the cookbook has to offer. Exhaust its content for the fans. Then photocopy all the recipes you actually enjoyed and would cook again and donate the book back to the thrift shop where you bought it originally. Then buy a new cookbook and let's play that one. Infinite content!
It'd be interesting to see which recipes Ian actually likes in these cookbooks outside of the videos
I would recommend a recipe box over photocopies. Its a little box of notecards that you write recipes on.
Genuinely would love this. As a kid I was fascinated with cookbooks but mom would never want to cook anything from them.
Its a lets cook
And when the Cookbook Let's Play begins getting stale, the next logical step is Cookbook Speedrun.
With the lamb, when you threw it on the pan it was not hot enough and way overcrowded, moisture should never be pooling in the pan when you're cooking/searing meat in a pan. The pan has to be ripping hot if you're browning it
That was the first thing I thought as well - it comes out tough if it's basically poaching in liquid. Cooking it in small portions would have helped.
Bourguignon is typically a braised stew, so I would say that the meat was undercooked.
@@najoheuer Yeah it was doomed from the start, just a bad recipe. Pretty sure that dish stews for like 3 hours and the meat falls apart
@@skeetsmcgrew3282 My thoughts exactly. No such thing as a "quick" bourguignon
@@skeetsmcgrew3282 Yeah it kind of was tbh. Normally I would just use stewing beef chunks tbh.
I've been watching this channel for 3 or 4 years now and my favorite part is how each video is both the video and the behind the scenes video at the same time.
0:27 RIP Coolio 😢
I'm just so happy to see this mans still achieve success after all these years. You stayed on top by constantly evolving. I don't watch practically any creators from my youth, half of them moved on, lost interest, etc.
From those OG Lego Island reviews to Televoid to Brutalfoods. You are like the perfect version of a creator based channel. Variety and on point humor, all wrapped up in your slick and stylish editing, but still a consistency to it all.
Keep going Ian, you're some the best of em'
As much as I enjoyed this video, I think what I'm enjoying even more is seeing everyone in the comments lose their minds over the way Ian did practically every step ahaha
The man is not a confident chef lol
@@skeetsmcgrew3282 A lot of people aren't and his cooking skills are like my sewing skills.
@@ashkitt7719 Hey no judgement, I had a knife in my hand at age 10 and was helping mix cookie batter at age 6. Its pretty much in my blood. There are so many things I suck at that other people take for granted.
@@skeetsmcgrew3282 Same for me tbh. I just take it for granted that I can cook but clearly this isn't everyone. And even then I dunno how good my cooking skills are compared to others.
Yeah, its wild to me as someone who has a similar level cooking skill. So many that I've seen are super condescending instead of helpful which seems super different from normal brutalfoods comments. Hopefully it's just the night algorithm people and we get the nice crowd going in the morning.
You said you don’t have those “cooking instincts”. You do sir. You knew when that lamb was done. Trust the instincts you have them 😊
my husband and i watched this side by side on separate monitors and kept pausing and turning to each other in loving outrage throughout. thank you for the marital bonding, we love you and always drop everything to watch your vids together
Watching him not know how to use his own wine opener though💀 He did warn us that he doesn't know wine lmao
Feels like one of those things you get as a gift and never use unless you really like wine. Those are fun openers though.
I, don't know how to use a Wine Opener either & I'm never going to learn
@@DavidRokon just was funny to watch him brute force it instead of using the neck for leverage
That part broke me.
The important part is that he's trying and slowly but surely is improving.
@@Sarato I'm honestly just impressed he was even able to do it that way. Those corks are damn hard to get out when under pressure like that😂
"The nose is like the ears of the face." ~Brutalmoose 2022. That's a great quote. Very deep stuff.
I want that on a tshirt lol
Your editing is magical.
5:59
Smells are an essential part of the cooking experience. The nose is like the ears of the face.
-Brutalmoose
Inspirational 👏
5:18 I find it hilarious that he thought that Mr. food meant to use the rolling pin as normal on the lamb instead of using it like a meat mallet if you didn’t have one 😂
It's so nice to see Chef Mr. BrutalFoods diving in to his family's history by using his family cookbook first written by his great grandpappy, Mr. Foods.
Since you like being a lazybone, i'd recommend a ricecooker for rice. It's so easy to use and always cooks rice perfectly (using jasmine rice though not sure on other rice variants)
He owns a rice cooker. It can be clearly seen in a lot of his videos.
@@oddyquinn oh, im just blind then :P
Btw the rice cooker does great for all rices, just make sure you follow the packet directions b/c some have a different water to rice ratio
If you ever revisit frozen meals, I would love to see Trader Joe's frozen meals! The Shepherd's Pie in particular seems like it's right up your alley, but the orange chicken is another personal favorite of mine
@@TheFilmTheorists_1 thanks film theory, I can always count on you for clever conversation
Mr. Food is a local legend around here from Buffalo, New York. He used to have a segment on local news. As far as I know, he's the only guy in this area to manage to get a regular cooking segment on local news. Was a pretty big deal when he died, they had tribute segments airing and stuff.
OK so my previous comment on this video was correct, he did pass away then. I couldn't confirm if he did when I made my initial off the cuff comment but it appears after looking it up he did indeed leave this mortal coil.
mr food was also aired nationwide on morning news.
I think the suggestion of the rolling pin to flatten the meat was to hit with it in place of a mallet if you don't have one, not to roll it like a dough lol
Ironically he had the perfect rolling pin for that activity and still did it wrong lol. But I think it was meant to be in place of a meat mallet in case you didnt have one
lmao I completely glossed over that, I just accepted his interpretation without thinking twice
@@minhuang8848 lmao same. It makes so much more sense that way. I mean I know sometimes it just takes forever and he's lazy (which I would be too. Honestly he's way less lazy than me doing anything at all)
THANK YOU. I thought it might have been a joke. So funny either way.
ngl, I probably would've done the same thing, and that makes me feel really dumb :'D
always so excited when you post! the cooking will most likely be chaotic and the editing superb, i'll never get enough!
I learned this the hard way as well, but when a recipe tells you to sear meat, it usually means to cook it for just a minute or two at really high heat, such that the outside gets deeply browned, but the inside is still raw. Then when you mix it in with the sauce, it finishes cooking while it simmers.
Living in France it was tough watching you pronounce bourguignon and trying to open that wine bottle, but I love your effort for both of them and how genuine and humble you are about it! Can wait to get the Chef Ian cook book one day!
I love the struggle trying to pull it off using bare strength with a 2-step corkscrew...
It’s so obvious that you just make the content you want to and it comes through in your videos. I’ve been watching for many years now and loved every iteration. Also your ads are top freakin notch
Love Mr. Food. He used to be on television all over in New York State.
A whole segment of the news was dedicated to a recipe every day.
His show is even still going, although with a new host obviously.
I used to think he was local here in st. Joseph. KQ2. In my late teens I learned what syndication is 😂
@@johnnymnemonic69 Yeah I thought he was local too lol.
Turns out a bunch of stations bought tapes.
😂 i love that ian hears "use rolling pin to flatten meat" and decides to roll out the meat instead of hitting it while simultaneously thwacking it with the mallet
Absolutely wild to see Mr Food in a Brutalmoose video. I remember watching him on ABC 7 Chicago growing up
He was on our CBS 8 Knoxville here. Remember watching him from time to time while growing up
Mr Food lied to us.
NBC 13 Indianapolis. Can recall the catchphrase at the drop of a hat.
Same here!
Same here! I was a kid when I first saw him now I'm in my early 40s.
Ian goes through the utensils in his drawers in the same way people in infomercials do any simple task.
My mom has a lot of cookbooks, but one she seemed to use a lot was the Good Housekeeping cookbook from 2001. She used it so much that the front cover is actually gone
"It doesn't say if we'll need the fat later in the recipe, so I set it aside"
My dude was not lying about hating to read. He was willing to read through this recipe once, and only once.
ian saying garlic is great and then saying life is like garlic seriously made me happy and gave me hope for the future for a solid minute for some reason.
its been 3 hours so far, sorry for your loss of hope
Holy cow, I actually have that cookbook sitting on my bookshelf right now.
I think I never really used it because I was afraid of messing up. But seeing you put together something edible from it has inspired me to give it a try. Thanks, Ian!
As someone who cooks professionally in a high end kitchen I love these videos, not just to laugh at but because it reminds me of before I learned to cook and how far away some are. SOOOO MANY critiques I think it would be awesome to see a Profesional chef come in and teach you as an episode. Also you are just an amazing editor and engaging host. P.s. SHARPEN YOUR KNIFE, it made seem like a weird thing to say but a dull knife is actually far more dangerous than a sharp one, also you're mean to use the rolling pin in the same way as the meat mallet, not sure if that was a joke or not tbh lol.
My mom always watched Mr. Food on tv, and that meant that I watched a lot of Mr. Food on tv. He's just the sweetest man, and he made fun and interesting stuff. She also had his cookbooks, and we'd make things from them sometimes. Glad to see you enjoying Mr. Food too, Ian!
Finally, RUclips actually puts FRESH HOT Brutalfoods on my home page.
Its really a beautiful sight
It’s been a while
It’s like Christmas
ikr
I don't think that they meant for you to roll the lamb with the rolling pin, I think, just maybe, they wanted you to slam it with the rolling pin, just in case you didn't have a meat mallet, but that's just what I think, I don't know.
oh you know what that makes sense...
Dangit, now he knows!
The amount of editing and comedy poured into this video got me to sub. That and the unbelievable amount of intuitive cooking ability.
I honestly love this, I love cooking and I love that you're branching out!
"Dry" in the context of wine just means "Not Sweet", commonly Pinot Noir or Cabernet Sauvignon for reds and Pinot Grigio for whites. Or just put whatever wine you like in there it should be fine!
I've gone my entire life wondering what the hell dry wine was, thank you
@@SilkieSqueaks to say a little more, wine has tannins in it which are astringent and make your mouth pucker/feel dry
I also googled it when watching the video
The ABSOLUTE BEST WINE ? The one YOU like !
For the first time ever, I felt trolled by brutalmoose during this part. And he didn't use his bottler opener the right way. 😭
Watching again and yeah, there wasn't enough rice bc those packets of microwave rice are already cooked/have been hydrated, so there's less in a cup than dry rice. Rule of thumb is rice doubles after cooking (eg. 1 cup to 2 cups).
I grew up watching Mr. Food, he was on our local news station. Every segment he did was full of "oooh it's so good."
Learned something new from this video as I had never heard Dirty Rice referred to as "Rice Dressing" before, nor did I think it was actually something that was used as stuffing. Neato.
As a self-taught chef myself I wholeheartedly agree that intuition and feeling should guide you as you cook.
It is really tough trying a recipe cold with no baseline to go on, I did my first Beef Bourguignon I had my mom's to go off of.
Not to be an asshole but you are exactly zero percent a chef. There is no such thing as a self taught chef. Also intuition and feeling are always good but only when you have learned certain proper techniques, ideas and reasons for doing things. I could probably name ten mistakes alone in this video from "intuition and feeling." P.s. please don't call yourself a chef, it's a far to easily thrown around title now a days.
@@SalParadise19 anyone can read a recipe but it takes a baseline knowledge to actually comprehend a recipe.
the lamb was actually undercooked. You cook it for hours to breakdown the fats and make it tender
The only mistake was choosing that recipe. Ian followed it fine and it failed. The title did say "quick" but, that's still the worst excuse for a bourguignon I've ever seen. Coffee? No herbs or other vegetables at all? wth
Slow-cookers are so nice
Technically you don't need hours for a stove top bourguignon recipe to break the meat down but at least 1 hour of simmering after browning the sides of the meat to lock in the juices
@@nathanielholzgrafe5274 I was looking desperately for another comment on this! This is the saddest recipe for Bourguignon I’ve ever seen
@@nathanielholzgrafe5274 i'm far and away from being the best cook but yeah the lack of herbs and other vegetables was suspicious....mmmm yummy lamb and onions! LMAO
Love these vids, Ian. Been a subscriber of yours for about a decade or so and your content never ceases to entertain both me and my wife. Hard to find classic youtubers like you that make fun and randomly humorous quality vids like yours that have that, somehow "wholesome, 90's, classic feel good" sense to them. I miss your old PC game reviews, but the editing quality of brutalfoods is just as fun and entertaining. Really hope you would upload more vids more often, man. My wife and I can't get enough of em. 👍
Just a thought/theory I had while watching: The genius of Ian's videos is that he is taking 2 of the most subjective art forms, Cooking & Filmmaking, and limiting both of those to the least amount of budget and production value as possible (and upping either of those in confusing nonsensical ways for added comedy). It keeps it so authentic and endearing yet hilarious to watch. Looking forward to a brutal film some day.
"I don't have a food scale..."
*looks around quickly*
"I don't have any scales..."
Ian is secretly a Ranch Dressing dealer.
Not everyone was lucky enough to learn how to cook early in life. Not everyone knows proper knife techniques, or what the difference is between julienne and baton, or indeed how to pronounce bourguignon. But I'm thrilled that you're learning it all now and even more so that we get to go along that ride with you.
Careful with them knife techniques, just cut off the tip of my thumb while cooking. Always pay attention when cutting shit in an ungodly tempo.
I dont know how to cook at all and Brutal seems like a master chef to me!
Also I remember Mr Food being on the news here in Syracuse, I thought he was from around here, but it says he was from Florida so he must have just been in syndication -- says he died in 2012 at 81. Long live the King.
Skills are not privileges. You have access to a library and the internet. You can learn to cook if you choose, whenever you like.
@@hollydaugherty2620 I'd still argue it's a privilege to learn said skills from family/friends at a young age. It's a lot harder to learn most things later in your life, because it doesn't come naturally anymore, but requires conscious effort.
@@hollydaugherty2620 yes, having access (and time) to learn the skill of cooking is a privilege. Not everyone have internet or a good public library around them. Some people don't have the time or money.
I trust Chef Ian's sommelier expertise as he truly understands that wine only comes in two flavors: wet and dry.
By the way, I did a quick Google search of dry wine: In short dry equals little to no residual sugar in the wine. Sweet wines are just the opposite. A sweet wine is a wine that retains some of the residual sugar from the grapes during fermentation. The more sugar that is left over in the wine, the sweeter the wine will be.
The scene where Ian admits he doesn't like green bell peppers was the craziest villain reveal of 2022
Some people have taste buds that make bell peppers taste bitter, and it's the worst in the green ones. People who don't taste that look at you like an alien when you tell them fresh bell peppers are sometimes so bitter you can barely eat them
I also dont like green bell peppers (or bell peppers in general). they have a weird after taste to me.
@@CCCW The same is true with Cillantro and Grapefruit.
Some people’s genetics make it so cilantro tastes like soap and grapefruit is sour and bitter (like soap again.)
Also, some people cannot digest a chemical in asparagus. Some people mildly pass that chemical and some people are overwhelmed by the smell when it passes (in pee or poop or sweat.)
Food genetics are weird!
Oh, and most people have very mild allergies to lots of food but won’t know it because the reactions are so inconspicuous. (Mildly itchy skin, bloating, change in stool consistency…) Lots of people are mildly allergic to things like broccoli or pork. (Those are quite common.)
@@oceancryptid this is the correct assessment of bell peppers
@@caitchri2426 Wait! Grapefruit is not bitter AF for everyone?