Probably one of the best cooking channels on RUclips. Spends so much money for a great and thorough tutorial but makes so much less from the video itself. Someone give this guy a shoutout, so underrated!
Found your channel the other night and dude, you are seriously talented. One of the best cooking channels on RUclips. Keep pumping out videos and this channel is sure to get big. You deserve far more subs and views. A vid I would love to see is tasting menu for under $100 using ingredients from Whole Foods, TJs, etc, or something along those lines. Keep up the good work!
Thank you Parker. I've been reading this recipe in TFL cookbook for a few years now and never understood how to make this dish. You video really helps and I plan on making this dish on Dec 9 for friends. I really appreciate your really clear instruction. Thanks again!
For once the algorythm sent me to the right place! Incredible. Couldn't be bothered to make it at home (not to that standard, anyway) on my day off as I'm a chef myself but I'll say this: I learn more from your posts than I do at work. Thanks, buddy 👍.
Really love your channel. There’s no waste of time, it’s to the point. I can’t stand videos where I have to watch someone cutting onion for a minute. Anyway, the recipes are delicious! And US lamb is THE best.
LOVE this! Have to save up for the lamb but definitely going to do this one. BTW - At another online vendor I used in the past, those same chops are $1,049.97 - unless you buy something else at the same time. Then, the price drops 50% to $524.58. Your source is still WAY LESS expensive!
dude you rock. i've been reading this for a few years in TFL cookbook. your video made it possible to give it a try. i got a pretty good first try tonight. will try sgain Saturday for s dinner party. thank you for the clear instruction that made this less intimidating for me
@@allanarmstrong3275Thanks, I appreciate that! We are working on finishing up the dish development course before the end of the year which is taking up all of my focus. I have been looking at the clam linguine recipe but I am not promising anything. Early next year however, we will be making videos once a week.
Was in my recommended. Love the content! I'm subscribed, I see that you're a smaller channel, so I hope this constructive criticism is welcome: Your voice “jump cuts”, which is a bit jarring at times, maybe recording a bit more of the line, and then cutting would help the pitch not going unnaturally up and down, and being careful to leave a natural time of pause between the words where theres being cut. Maybe have a short lead of time, before changing the scene. Would make for a more "natural" experience I think!
Agree. Sometimes I find it a bit hard to follow him so first I turn on CC mode. If that doesn't work, I slow the video down. Still don't always get what he's saying so I'll play it over and over until I figure it out. Maybe he uses audio software that deletes pauses for the sake of shortening the video . . . I dunno.
Hello chef Parker Do you know of any source that is listing all vegetables, fruits and sea food by season and month. I feel as a chef you will get the best decision when to start and finish your special. Thank you
I personally use a book called The Flavor bible. It talks about the seasonality of ingredients and what pairs well together. It is probably the book I recommend the most. Some places have different season, here in San Diego, our weather is fairly consistent so seasons start earlier and end later than other locations. I like to go to the farmers market and ask the farmers what ingredients are coming into season so I can start planning. Hope that helps!
Can you make suggestions about substitutions for the cassoulet, cranberry and marrow beans? I know I can get Rancho Gordo beans from Napa, CA but I'm looking for a local source that's easier to access. The cranberry ones look like pinto beans and the marrow ones look like great northern white beans.
I think that pinto and northern whites beans would both be a good substitute. They are probably the closest in appearance but they will have milder/ slightly different textures. That being said, they will still taste good.
BTW I made the lobster mac and cheese recipe and the lobster itself was amazing but the mac and cheese turned out really heavy and fatty, kinda overwhelming. It was also much darker than yours, almost light brown instead of off-white. Do you know what might have caused it? How did your lobster mac and cheese side dish taste?
Thanks Luka! Planning on doing the "Clam Chowder" pg142, and remaking the Cornets pg 6 and maybe the Oyster and Pearls pg 23. I don't have any TFL videos planned after that, but that could change.
Off the top of my head, the only think I can think of is that the lobster broth was over reduced. Was there broth left over? I remember thinking it was rich and the portion size was good. I didn't feel like it was really heavy, fatty or overwhelming. Do you have a picture of it?
@@ParkerHallberg i dont think it was over reduced, but I was in a rush so I reduced it on high heat in a wide saute pan instead of a smaller sauce pan. And I used 40% fat fresh cream instead of the standard whipping cream (in europe we dont really have heavy cream) so maybe that also caused the overwhelming fattiness? I found the dish lacking some acid, like the agnolotti sage cream had acidic notes from the sour cream, I feel like something like that could help the mac and cheese instead if the mascarpone
@@ParkerHallberg awesome! why are you gonna remake them? Anyways looking forward to them, love your videos. Btw do you also have the new french laundry cookbook? I have it but at the moment its a level too high for me and it requires a lot of expensive equipment and unusual ingredients like xantan gum, activa meat glue etc. Perhaps you can showcase a few recipes if you have the book?
Have you tried salt marsh or salt meadow lamb, in my opinion it is worth trying if you can find it. I Really enjoyed the flavour of it when I was in London. I think it is difficult to find in the US but it seems to be available in Canada now.
@@ParkerHallberg It is a pity that you cannot get it, I strongly recommend it if you get a chance. IMHO it was probably the best lamb I ever had. Perhaps one of the Canadian shops can send a refrigerated parcel??? I think it should be technically possible (but perhaps there are laws that forbid it) - I once brought some ice cream from Korea to New Zealand in my cabin baggage on a plane, and then about several hours by car - they packed it using dry ice and it arrived still frozen and perfect. Though the customs were rather interested in my freezing parcel, but luckily they let through.
Its season starts in June, so maybe its just hard to find it until then. I have a specialty butcher shop that I get hard to find meats, just bought a roaster to make some coq au vin. Maybe they can get it, or know how I can get a hold of some. I will let you know if I get to try it. Dry ice is a magical thing. I have ordered caviar and foie both shipped on it and they felt like they had been in the fridge.
@@ParkerHallberg Yes dry ice is magical I brought icecream on a flight from Korea Incheon airport to New Zealand, and then on a car trip and it was still frozen. About 12 hours probably.
From what I read from Heston Blumenthal books, salt doesn’t affect cooking time, acid does. He evens brines his beans before cooking. Have you learned otherwise from your experiences?
Interesting. I have found that salt adds maybe 30 minutes to it and they aren’t as tender. The real culprit is California’s hard water, they never get tender. Maybe it’s just a California issue but I worked at a fine dining restaurant and we had to use spring water and salted after they were done and just let them sit in the cooking liquid for a couple of hours.
Bro I’m tell my you, if you crank some Jazz House EDM as your background music for these videos, they’d go from being a top-tier vibe to a god-tier vibe 💯
A very charming lamb. My only concern would be how you detect the brunoise in the bean stew since it's so fine that it would be overwhelmed by anything else.
Thank you! I remember seeing them in the beans, but I think having it much smaller helps highlight the beans. I do understand doing all that work for them to be second to the beans.
Probably one of the best cooking channels on RUclips. Spends so much money for a great and thorough tutorial but makes so much less from the video itself. Someone give this guy a shoutout, so underrated!
Thank you, I appreciate it!
Found your channel the other night and dude, you are seriously talented. One of the best cooking channels on RUclips. Keep pumping out videos and this channel is sure to get big. You deserve far more subs and views.
A vid I would love to see is tasting menu for under $100 using ingredients from Whole Foods, TJs, etc, or something along those lines. Keep up the good work!
I appreciate that! Thanks for the feedback, definitely something I will try!
Thank you Parker. I've been reading this recipe in TFL cookbook for a few years now and never understood how to make this dish. You video really helps and I plan on making this dish on Dec 9 for friends. I really appreciate your really clear instruction. Thanks again!
That’s awesome! Let me know how it turns out!
I never knew how to properly trim and prep a rack and still use all the trimmings. Thanks for this!
Thanks for watching!
Dude you are literally the only chef on youtube who regularly teaches me new techniques. subbed.
I appreciate you saying that
You've created a channel ive been searching for a long time!! Some of the best dishes and tutorials ive seen!
Thank you, I am glad you found the channel!
For once the algorythm sent me to the right place! Incredible. Couldn't be bothered to make it at home (not to that standard, anyway) on my day off as I'm a chef myself but I'll say this: I learn more from your posts than I do at work.
Thanks, buddy 👍.
Awesome, that’s great to hear. When I was cooking in restaurants, the last thing I wanted to do was cook an elaberate meal at home.
Really love your channel. There’s no waste of time, it’s to the point. I can’t stand videos where I have to watch someone cutting onion for a minute. Anyway, the recipes are delicious! And US lamb is THE best.
Thank you, I appreciate you saying that!
Damn man that looks good. I'm glad to see your channel is starting to get the recoqnition it deserves.
Thank you, I appreciate it!
Great videos Parker!!! I’m excited to try some of the recipes you’ve highlighted :)
Thank you Natalie! Let me know how they go.
Best channel I found in a while!
This channel is amazing. You are about to blow up. I feel like I would need a whole afternoon to make this.
Thank you, it took me five hours
Your channel is such a gem, keep up the great work and I‘m sure your audience will grow massively!
Thank you so much!
Nice trick to French the lamb chop. I have never seen this done before.
GB and D- Golden Brown and Delicious
Very nice video my friend
Thanks Chef Rich, glad you enjoyed it!
Great videos! Really like how you show the details that go into enhancing a dish!
Thank you, glad you like them!
I just recently found your channel and I'm transfixed.
Thanks, I'm glad you like it
Praise the algorithm!
I love this French laundry series! I’d love to see more in the future.
Thank you!
Your technique is superb
Thank you, I appreciate that
These videos are amazing, thank you for sharing this knowledge in awesome way!
Thank you, glad you like them
Good cooking. Look delicious 😋
I'm watching all your videos and commenting on them, please keep uploading new vids 💪
Thanks, I appreciate it. Working on one
LOVE this! Have to save up for the lamb but definitely going to do this one.
BTW - At another online vendor I used in the past, those same chops are $1,049.97 - unless you buy something else at the same time. Then, the price drops 50% to $524.58. Your source is still WAY LESS expensive!
I bought my lamb at my local butcher. This is just the source The French Laundry uses. I paid $70 for the one I used.
You are a true saucier, my friend
Thank you, I enjoy making sauces
dude you rock. i've been reading this for a few years in TFL cookbook. your video made it possible to give it a try. i got a pretty good first try tonight. will try sgain Saturday for s dinner party. thank you for the clear instruction that made this less intimidating for me
That is awesome, glad the video is helpful!
i'm looking forward to your next video... from TFL or another source.... what about trying "linguine and clams" from TFL?
@@allanarmstrong3275Thanks, I appreciate that! We are working on finishing up the dish development course before the end of the year which is taking up all of my focus. I have been looking at the clam linguine recipe but I am not promising anything. Early next year however, we will be making videos once a week.
Thank you once again chef Parker for such a detailed tutorial. BTW, have you ever tried Canadian lamb? Fairly cheap but very tasty!
Thanks for watching Marc. I have not, I will have to search some out!
thank you.
Incredible
Was in my recommended. Love the content! I'm subscribed, I see that you're a smaller channel, so I hope this constructive criticism is welcome: Your voice “jump cuts”, which is a bit jarring at times, maybe recording a bit more of the line, and then cutting would help the pitch not going unnaturally up and down, and being careful to leave a natural time of pause between the words where theres being cut. Maybe have a short lead of time, before changing the scene. Would make for a more "natural" experience I think!
Thanks for the feedback, it’s is always welcomed!
Agree. Sometimes I find it a bit hard to follow him so first I turn on CC mode. If that doesn't work, I slow the video down. Still don't always get what he's saying so I'll play it over and over until I figure it out. Maybe he uses audio software that deletes pauses for the sake of shortening the video . . . I dunno.
This is wild. Can’t believe I found this channel. Get content!!
Thank you, glad you like it!
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
Recipe: go.parkerhallberg.com/tfl-lamb
Michelin Techniques for Lobster|The French Laundry***-ruclips.net/video/pDNE3HfG_oc/видео.html
Hello chef Parker
Do you know of any source that is listing all vegetables, fruits and sea food by season and month.
I feel as a chef you will get the best decision when to start and finish your special.
Thank you
The Spruce Eats website has pages for "what's in season" each month, a "what's in season" calendar, and more.
I personally use a book called The Flavor bible. It talks about the seasonality of ingredients and what pairs well together. It is probably the book I recommend the most.
Some places have different season, here in San Diego, our weather is fairly consistent so seasons start earlier and end later than other locations. I like to go to the farmers market and ask the farmers what ingredients are coming into season so I can start planning.
Hope that helps!
Can you make suggestions about substitutions for the cassoulet, cranberry and marrow beans? I know I can get Rancho Gordo beans from Napa, CA but I'm looking for a local source that's easier to access. The cranberry ones look like pinto beans and the marrow ones look like great northern white beans.
I think that pinto and northern whites beans would both be a good substitute. They are probably the closest in appearance but they will have milder/ slightly different textures. That being said, they will still taste good.
@@ParkerHallberg Je vous remercie!
Awesome video once again Parker, keep it up! What french laundry recipes have you got left on your bucket list for youtube?
BTW I made the lobster mac and cheese recipe and the lobster itself was amazing but the mac and cheese turned out really heavy and fatty, kinda overwhelming. It was also much darker than yours, almost light brown instead of off-white. Do you know what might have caused it? How did your lobster mac and cheese side dish taste?
Thanks Luka! Planning on doing the "Clam Chowder" pg142, and remaking the Cornets pg 6 and maybe the Oyster and Pearls pg 23. I don't have any TFL videos planned after that, but that could change.
Off the top of my head, the only think I can think of is that the lobster broth was over reduced. Was there broth left over? I remember thinking it was rich and the portion size was good. I didn't feel like it was really heavy, fatty or overwhelming. Do you have a picture of it?
@@ParkerHallberg i dont think it was over reduced, but I was in a rush so I reduced it on high heat in a wide saute pan instead of a smaller sauce pan. And I used 40% fat fresh cream instead of the standard whipping cream (in europe we dont really have heavy cream) so maybe that also caused the overwhelming fattiness? I found the dish lacking some acid, like the agnolotti sage cream had acidic notes from the sour cream, I feel like something like that could help the mac and cheese instead if the mascarpone
@@ParkerHallberg awesome! why are you gonna remake them? Anyways looking forward to them, love your videos. Btw do you also have the new french laundry cookbook? I have it but at the moment its a level too high for me and it requires a lot of expensive equipment and unusual ingredients like xantan gum, activa meat glue etc. Perhaps you can showcase a few recipes if you have the book?
Would love to see a video on the baby lamb recipe in The French Laundry cookbook
It sounds amazing, maybe in the future! It will be pretty costly to make.
@@ParkerHallberg I've tackled a bunch of dishes from TFL but that one scares me...
Oh nice, what is your favorite so far? Yeah, it has a lot of steps!
@@ParkerHallberg black sea bass is really good. So is the fish and chips red mullet dish.
Have you tried salt marsh or salt meadow lamb, in my opinion it is worth trying if you can find it. I Really enjoyed the flavour of it when I was in London. I think it is difficult to find in the US but it seems to be available in Canada now.
No, but I looked it up and seems like high quality product. I unfortunately don't think I can get it.
@@ParkerHallberg It is a pity that you cannot get it, I strongly recommend it if you get a chance. IMHO it was probably the best lamb I ever had. Perhaps one of the Canadian shops can send a refrigerated parcel??? I think it should be technically possible (but perhaps there are laws that forbid it) - I once brought some ice cream from Korea to New Zealand in my cabin baggage on a plane, and then about several hours by car - they packed it using dry ice and it arrived still frozen and perfect. Though the customs were rather interested in my freezing parcel, but luckily they let through.
Its season starts in June, so maybe its just hard to find it until then. I have a specialty butcher shop that I get hard to find meats, just bought a roaster to make some coq au vin. Maybe they can get it, or know how I can get a hold of some. I will let you know if I get to try it.
Dry ice is a magical thing. I have ordered caviar and foie both shipped on it and they felt like they had been in the fridge.
@@ParkerHallberg Yes dry ice is magical I brought icecream on a flight from Korea Incheon airport to New Zealand, and then on a car trip and it was still frozen. About 12 hours probably.
Hey Parker, awesome vid. Can you send me the link to get recipe email?
Thanks Tom!
Recipe:go.parkerhallberg.com/tfl-lamb
Where can I buy this blender?
The links are normally in the description but I guess I missed them in this video. Hand Blender:amzn.to/43wJQ52
"shuck the fava beans" is going to be my new curse
From what I read from Heston Blumenthal books, salt doesn’t affect cooking time, acid does. He evens brines his beans before cooking. Have you learned otherwise from your experiences?
Interesting. I have found that salt adds maybe 30 minutes to it and they aren’t as tender. The real culprit is California’s hard water, they never get tender. Maybe it’s just a California issue but I worked at a fine dining restaurant and we had to use spring water and salted after they were done and just let them sit in the cooking liquid for a couple of hours.
This shows the people who complain about fine dining prices-they're working on a ridiculous level
I noticed a lot of the price also goes towards the large service staff;hosts,servers,chefs,dishwashers,cleaning staff and the Gardners.
Bro I’m tell my you, if you crank some Jazz House EDM as your background music for these videos, they’d go from being a top-tier vibe to a god-tier vibe 💯
Thanks, I appreciate that
"My rent went up after I made this recipe"
Haha
Imagine serving this at a restaurant 🤦🏻♂️🤦🏻♂️🤦🏻♂️. To like 100 people, lol
Been there
A very charming lamb. My only concern would be how you detect the brunoise in the bean stew since it's so fine that it would be overwhelmed by anything else.
Thank you! I remember seeing them in the beans, but I think having it much smaller helps highlight the beans. I do understand doing all that work for them to be second to the beans.