For the French onion soup…glad he offered an alternative to not having an individual crock for the soup…I don’t have room in my kitchen for one-use things!
If you want to take your steak frites up a notch, melt some butter in the pan you cooked the steak, loosen up the fond, and drizzle that over your fries. Yum. (Mom is Belgian). For croutons, I do exactly the same, but found using air fryer for 4 minutes does the same. (I add dried tarragon to broth and add a tsp of either blue cheese or stilton to the bowl for a really nice twist of flavour!)
Toni Tipton-Martin is a great addition to the Cook’s Illustrated/America’s Test Kitchen crew! She always educates me about food and I am always here for that ♥️
I got the Le Creuset braider for Christmas from my children. I used it the day I got it. After washing and drying it, I left it on the stove because I hadn't yet cleared a space to store it. It also looked nice. It's never left the stove top. I use it almost daily. Seriously. It's the most useful and versatile pan I've ever owned. Highly recommend it.
@@Maplecook Honestly, I'd never buy one for myself, but I have bought them for my sons. They're now older and doing well so I ended up with one. My partner and I always say, "how have we lived so long without one of these?"
One complaint I have about not having cheese hanging off the sides of the serving bowl... Yes, it is easier to clean up if you keep everything neat and tidy, but it is so much fun scraping off the cheese from the sides of the bowl with your spoon. Nice and crispy cheese that hasn't quite burnt yet, just wonderfully browned by the Maillard reactions, prevented from actually burning from the moisture pulled from the soup. Can't beat it. I hate cleaning dishes, and I think it's worth the sacrifice of spending more time to wash the bowls. That's just me though, other people may find the effort to enjoyment ratio too much to deal with.
I totally agree! I am 60 and have always tried the soup at any place I went too. Some did what I call the "perfect way", the messy way, others the neat n clean. The messy way always! I have always had my own crocks. I don't care if I have to soak/peel off stubborn cheese!
This is very similar to how I make French Onion soup, except I use vermouth instead of wine and equal portions beef broth to chicken broth. What I've learned is the soup is ALWAYS better the next day, and even better the day after that, so I cook mine less time after all the ingredients are added, but I always make the soup the day before it's to be served.
Regarding the braisers: I have tried both the Staub and the Le Creuset and the Staub won hands down - more cooking area and the handles can't be beat - I also prefer the interior surface. I loved the Staub so much that I also bought their other type of braiser - the Chistera - deeper but not as wide.
Thank you very much for the French Onion Soup recipe. I love this dish but I couldn't figure out a good way to accomplish this dish. The way Brian had showed us was perfect. It's such an easy recipe and you don't need any fancy dishes to create this ageless recipe. Thank you again. I enjoy watching your videos. I've picked up a lot of great tips from watching all the people that cook the recipes.
I was a Cutco salesman briefly, in the late 1980's. I was terrible at it, and walked away. I still have most of the knives I was required to buy. Should I keep them, or replace them with more contemporary equipment? I would appreciate advice.:)
You said very little about the “beef broth” and imo it’s this broth that makes the BIG difference in the final taste of this onion soup. Wimpy, thin, tasteless broth will make such a big difference!
Great recipes! I appreciate your explaining why you chose the cold oil technique for the fries. So glad to see red wine and beef broth for the onion soup, my favorite choices. Perfect croutons! So much easier than one large awkward round crouton.
Please don't forget to strain the oil 1st. Cheesecloth folded semi tight or coffee filter in a smallish strainer, drain oil, cap, in the fridge. Frying a small potato before turning off helps to purify the oil too.( Make chips, fries, whatever, just cook til crispy) hope this helps. Oh!!! If you cook fish, NEVER reuse the oil, lol!
I've got to tell you. When I saw you put unrinsed potatoes in cold oil, I was shocked. What in the World is this Women doing????? WELL,,,, tonight my just happened to ask me to make some French Fries and so I did and I used your method. I will never change from your method IT WORKED GREAT and no back and forth frying and rinsing and so on. GREAT IDEA AND PERFECT FRIES. THANK YOU CHEF.
Every time I see "Steak Frites" I keep thinking "Pommes Frites".... My brain is having difficulty seeing it in two different languages, so it goes straight after the french fries LOL!
My recipe for easy French Onion soup is sliced onions browned in butter, store brand beef stock, worchestershire sauce for flavor and champagne, let it cook down for a couple hours on low heat.
I used to have a good recipe for French onion soup. I watched Chef Jean-Pierre's video on how to make it and tried his method. I replaced mine with his so quick that I honestly can't remember what my old recipe was. It's more complicated than what's shown here, as you have to make a roux, and there are a few more ingredients, but it is amazing. I've also used ATK's thing of making the croutons bite sized instead of just slices of baguettes, and that does seem to be much easier to eat.
oh i thought deep frying with too low a temp made the food oily..but you said here that doing the cold start has less oil absorbed in the food? i'll have to give it a try to see...i've been avoiding putting food in under 300F oil because of this fear... maybe it's unfounded?
Thank you very much for the French Onion Soup recipe. I love this dish but I couldn't figure out a good way to accomplish this dish. The way Brian had showed us was perfect. It's such an easy recipe and you don't need any fancy dishes to create this ageless recipe. Thank you again. I enjoy watching your videos. I've picked up a lot of great tips from watching all the people that cook the recipes.
I have been watching ATK for years and I love 99% of your recipes but this is not a French onion soup! The onions are way over cooked, in France they don't use croutons, just a slice or two of bread and no way the French will ever use Parmigiano! Gruyere only! And I am very sorry but the cheese melting over the side of the pot is not for show! Maybe you need to go to the Cordon Bleu School and learn how to make proper French onion soup not the Americanized version! Parmigiano cheese!! You must be out of your mind! It's French onion soup not Italian onion soup!
Nice show...but I was wondering why didn't she sear the fat cap on the sides and I would have used ghee as opposed to soybean oil...steaks were looking phenomenal though 😉 and when he mentioned about the excess cheese not running over, I got that immediately 😉
You can freeze the onion/broth part of the soup and thaw it out on low heat. Or toss it in the crock and thaw out in the oven on a low temperature setting. The crouton and cheese still have to be assembled at the end. The bread doesn't deal well with attempting to thaw it with a solid block of oniony ice below it, and the cheese will just burn. Speaking from experience here. I even sometimes make a big pot of the soup and put it in the refrigerator and just use that for the next 2-3 days making "fresh" soup as a side for dinner.
You keep flipping until the inside reaches the desired temp. I guess for a steak of the thickness in the video it would be 6 times in 12 minutes? A lot of chefs (including ATK) recommend using an instant read thermometer instead of solely using a timer or eyeballing it as cook time can vary a lot depending on thickness of the steak, how cold it is, doneness preference, etc. I got a Thermopop and it seriously helped me in avoiding overcooking pork chops on the grill.
For the steak frites I wish to be clear before I try this method. Was the burner left on high for the entire cook? I do know that peanut oil has a very high smoke point. My concern is that leaving it on high for the whole 15 minutes AFTER it already started boiling the potatoes seems like a lot. I suppose that the size and type of the burner could make a difference but I would love to know if there is a max temp to watch for. Thanks in advance for any info.
I like how the soups in the oven had blackened bits of croutons, but as they were displayed on the range those black bits were gone! How do you do that? [ha ha ;> )
@@sandrah7512 heretical! Ha, love it, thank you so much for posting that friend! I have most of their magazines spanning a long time, I will look it up, thank you :)
The statement that Thomas Jefferson enslaved James Hemmings was the dumbest thing I heard today. Does it mean that James was a free man before? I know that it's just woke speak but it makes no sense.
Or consider the definition of "enslaved" is not just the initiation making someone a slave (as you seem to be assuming) but also the continuation of being a slave as they move from one household to another? 🤦
You can strain it through a mesh sieve once it's cold and reuse it since potatoes are pretty neutral. If you were frying fish then I probably wouldn't reuse the oil, since certain things leave their scent in the oil.
Once in awhile I will fry a turkey. I know what you mean about wanting to reuse peanut oil. It can be kind of expensive especially for large amounts. Someone said to strain it (after cooling of course) back into its container. It is very important to strain as good as possible. When I do a turkey fry we're talking about gallons of oil. I use triple layer of cheesecloth as a filter and pour through a great big funnel. Here's the thing though. Even if you get all of the little bits out your oil will still be "contaminated" and will have a very low shelf life now. Think ahead and plan to do more frying in the near future so that you won't end up with rancid oil.
@@kaiju_k5042 yes it is. It is relatively cheaper when you buy the larger containers, but not cheap by any means. Also, if you ever decide to get a 3-5 gallon container be aware that many of these are sold as a "blend" and those will have a lower smoke point and a lesser flavor than pure peanut oil. If you do ever splurge on a bigger container never mix used oil with fresh oil. Find a different container for used.
You can also do several different deep fried things for a party. Do the fries first, then maybe tempura style veggie nests in a batter, or some jalapeño poppers then some fish (cod?) battered or breaded last.
I have never used wine in my soup. I actually use about 1/4-1/2 cup of a cheap beer like Old Milwaukee.Plus I add a shake or 5 each of soy sauce and Westchester sauce.
Watching videos with white butter makes me cringe. To me, butter is yellow, as it is all over the world, except America. White butter makes me think lard is being used. Lard has its place in cooking of course. But is tastewise totally different to butter.
I love the variety on different topics instead of one long individual. You get a lot in one step. Thank you for all of your videos. Amen
I've only had french onion soup at four star restaurants. Seeing how it is made I can understand why it is traditionally a restaurant soup.
For the French onion soup…glad he offered an alternative to not having an individual crock for the soup…I don’t have room in my kitchen for one-use things!
It’s just my husband and I, And I make the whole soup in one pot and we dish out of it.
I have 6 individual crocks and they take up a lot of space. I rarely use them.
@@sunflowerbaby1853
How small is your house?
If you want to take your steak frites up a notch, melt some butter in the pan you cooked the steak, loosen up the fond, and drizzle that over your fries. Yum. (Mom is Belgian).
For croutons, I do exactly the same, but found using air fryer for 4 minutes does the same. (I add dried tarragon to broth and add a tsp of either blue cheese or stilton to the bowl for a really nice twist of flavour!)
French onion soup, steak and fries.. pretty sure this episode would be my last meal request!
Toni Tipton-Martin is a great addition to the Cook’s Illustrated/America’s Test Kitchen crew! She always educates me about food and I am always here for that ♥️
I could have sworn that I was told, putting cold potatoes in cold oil will casue the potatoes to absorb the oil. Did I go to the wrong cooking school?
Yes you did
I got the Le Creuset braider for Christmas from my children. I used it the day I got it. After washing and drying it, I left it on the stove because I hadn't yet cleared a space to store it. It also looked nice. It's never left the stove top. I use it almost daily. Seriously. It's the most useful and versatile pan I've ever owned. Highly recommend it.
Ooooo! I love Le Creuset stuff! But wow, is it ever expensive!
@@Maplecook Honestly, I'd never buy one for myself, but I have bought them for my sons. They're now older and doing well so I ended up with one. My partner and I always say, "how have we lived so long without one of these?"
@@jmnindfw Yes, that is the typical way I have seen them end up in homes. hahaha
I have the Tramatina and I love it!
One complaint I have about not having cheese hanging off the sides of the serving bowl... Yes, it is easier to clean up if you keep everything neat and tidy, but it is so much fun scraping off the cheese from the sides of the bowl with your spoon. Nice and crispy cheese that hasn't quite burnt yet, just wonderfully browned by the Maillard reactions, prevented from actually burning from the moisture pulled from the soup. Can't beat it. I hate cleaning dishes, and I think it's worth the sacrifice of spending more time to wash the bowls. That's just me though, other people may find the effort to enjoyment ratio too much to deal with.
I totally agree! I am 60 and have always tried the soup at any place I went too. Some did what I call the "perfect way", the messy way, others the neat n clean. The messy way always! I have always had my own crocks. I don't care if I have to soak/peel off stubborn cheese!
I love peeling the cheese!!
This is very similar to how I make French Onion soup, except I use vermouth instead of wine and equal portions beef broth to chicken broth. What I've learned is the soup is ALWAYS better the next day, and even better the day after that, so I cook mine less time after all the ingredients are added, but I always make the soup the day before it's to be served.
ah the sweet wisdom of experience. I love cooking.. it's sort of saved my life. reading your comment was entertaining lol
French Onion soup. One of my all time favorites. Thanks ATK.
ATK,looking great ,I’ll try for myself THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
Regarding the braisers: I have tried both the Staub and the Le Creuset and the Staub won hands down - more cooking area and the handles can't be beat - I also prefer the interior surface. I loved the Staub so much that I also bought their other type of braiser - the Chistera - deeper but not as wide.
I agree Staub has been amazing, I use it all the time, it's pricey but worth every penny.
I'm a huge fan of Staub. Worth saving up to purchase.
ATK giving staub the snub yet again
Thank you very much for the French Onion Soup recipe. I love this dish but I couldn't figure out a good way to accomplish this dish. The way Brian had showed us was perfect. It's such an easy recipe and you don't need any fancy dishes to create this ageless recipe. Thank you again. I enjoy watching your videos. I've picked up a lot of great tips from watching all the people that cook the recipes.
Everything looks so good. I can't wait to make both recipes.
I was a Cutco salesman briefly, in the late 1980's. I was terrible at it, and walked away.
I still have most of the knives I was required to buy.
Should I keep them, or replace them with more contemporary equipment? I would appreciate advice.:)
That tooth brushing reference was a real head scratcher lol
Seriously.. I would double or triple teh amount of cheese on top.
I love French onion soup, but when I'm sick I like to make it with chicken broth.
You said very little about the “beef broth” and imo it’s this broth that makes the BIG difference in the final taste of this onion soup. Wimpy, thin, tasteless broth will make such a big difference!
Use Campbell's canned beef consume
Love the steak and fries recipe. I’m into having a clean steak, I’ll skip the toppings on the steak.
Great recipes! I appreciate your explaining why you chose the cold oil technique for the fries. So glad to see red wine and beef broth for the onion soup, my favorite choices. Perfect croutons! So much easier than one large awkward round crouton.
Do you use that peanut oil again, ? Going to make this for our anniversary tomorrow, thank you
You can use the oil again. I would probably keep in a jar in the refrigerator if you won't use often or soon though. I've reused oil several times.
Many thanks to Carol,
@@yvonnemoniz6244 you're welcome.
If you freeze it, you can extend its life further. I don't fry a heck of a lot, so this gives me more flexibility.
Please don't forget to strain the oil 1st. Cheesecloth folded semi tight or coffee filter in a smallish strainer, drain oil, cap, in the fridge. Frying a small potato before turning off helps to purify the oil too.( Make chips, fries, whatever, just cook til crispy) hope this helps. Oh!!! If you cook fish, NEVER reuse the oil, lol!
Ha! I was thinking I would’ve dipped my fries in the steak juice and there you went and did it! 👍
These recipes are great. I'm most interested in all three for different reasons. The common interest is simplicity.
I don't have those crocks so adding the cheese to the croutons in piles on a sheet pan is genius! This is why I love you Brian 🤗
I've got to tell you. When I saw you put unrinsed potatoes in cold oil, I was shocked. What in the World is this Women doing????? WELL,,,, tonight my just happened to ask me to make some French Fries and so I did and I used your method. I will never change from your method IT WORKED GREAT and no back and forth frying and rinsing and so on. GREAT IDEA AND PERFECT FRIES. THANK YOU CHEF.
I think some of the cheese over the bowl in onion soup is lovely. It's browned.
everything looked absolutely delicious and would make a fabulous meal with soup and steak frites!
All your recipes are delish, but today the king was the FOS! Love the tips!
Every time I see "Steak Frites" I keep thinking "Pommes Frites".... My brain is having difficulty seeing it in two different languages, so it goes straight after the french fries LOL!
Oh, I really love your team thanks for the teacher me 🙏🏼🙏🏼May God bless you
😊 The French Onion Soup
I admit i love extra cheese.😊 Love, Respect and Positivity Always. Vee. ✌️🕯️💕✨🦋🌻🙂👋👣.
oy.. the video brought me to a halt when the graphic said "carmelize" instead of "caramelize". This darn OCD brain.
My recipe for easy French Onion soup is sliced onions browned in butter, store brand beef stock, worchestershire sauce for flavor and champagne, let it cook down for a couple hours on low heat.
I used to have a good recipe for French onion soup. I watched Chef Jean-Pierre's video on how to make it and tried his method. I replaced mine with his so quick that I honestly can't remember what my old recipe was. It's more complicated than what's shown here, as you have to make a roux, and there are a few more ingredients, but it is amazing. I've also used ATK's thing of making the croutons bite sized instead of just slices of baguettes, and that does seem to be much easier to eat.
If you use Better Than Bouillon onion flavor, you can cut this recipe to 30-40 mins. Add vermouth and a splash of congac at the end, voila.
oh i thought deep frying with too low a temp made the food oily..but you said here that doing the cold start has less oil absorbed in the food? i'll have to give it a try to see...i've been avoiding putting food in under 300F oil because of this fear... maybe it's unfounded?
D A N G !!!!! Thanks for the recipe for the Onion Soup.
What number on my stove is medium-high? I know #5 is medium but what number is medium-high?
I've never been able to justify using that much oil for any dish. Frying is such a waste!
I’m excited to make this French onion soup soon.
I love this soup when I'm sick but I use chicken broth which is so good for those pesky viruses.
Wouldn't a steak that thick normally be browned off then oven baked?
But I love the Cheese Dripping down the sides! Never enough cheezzz!
Thank you very much for the French Onion Soup recipe. I love this dish but I couldn't figure out a good way to accomplish this dish. The way Brian had showed us was perfect. It's such an easy recipe and you don't need any fancy dishes to create this ageless recipe. Thank you again. I enjoy watching your videos. I've picked up a lot of great tips from watching all the people that cook the recipes.
I have been watching ATK for years and I love 99% of your recipes but this is not a French onion soup! The onions are way over cooked, in France they don't use croutons, just a slice or two of bread and no way the French will ever use Parmigiano! Gruyere only! And I am very sorry but the cheese melting over the side of the pot is not for show! Maybe you need to go to the Cordon Bleu School and learn how to make proper French onion soup not the Americanized version! Parmigiano cheese!! You must be out of your mind! It's French onion soup not Italian onion soup!
Nice show...but I was wondering why didn't she sear the fat cap on the sides and I would have used ghee as opposed to soybean oil...steaks were looking phenomenal though 😉 and when he mentioned about the excess cheese not running over, I got that immediately 😉
can you freeze french onion soup? This is one of my favorite soups but have never actually made it myself
Sure, you can freeze it. Instructions: Put it in the freezer. Wait a dozen hours or so. Observe that it is frozen.
You can freeze the onion/broth part of the soup and thaw it out on low heat. Or toss it in the crock and thaw out in the oven on a low temperature setting. The crouton and cheese still have to be assembled at the end. The bread doesn't deal well with attempting to thaw it with a solid block of oniony ice below it, and the cheese will just burn. Speaking from experience here. I even sometimes make a big pot of the soup and put it in the refrigerator and just use that for the next 2-3 days making "fresh" soup as a side for dinner.
@@falsenames use it to make gravy too. Or reduced a bit as a topping or jam.
I was very skeptical about making the frites the cold oil way... Boy was I wrong! I will never cook frites another way!! Cold oil method is genius!!
Flip every 2 minutes, how many times?
You keep flipping until the inside reaches the desired temp. I guess for a steak of the thickness in the video it would be 6 times in 12 minutes? A lot of chefs (including ATK) recommend using an instant read thermometer instead of solely using a timer or eyeballing it as cook time can vary a lot depending on thickness of the steak, how cold it is, doneness preference, etc. I got a Thermopop and it seriously helped me in avoiding overcooking pork chops on the grill.
@@ThreeDee912 that thermometer is key, lots of good brands to choose from and an investment that will really save you money in the end.
@@ThreeDee912 thanks, I have an instant read thermometer handy!
@@kaiju_k5042 thanks, I have an instant read thermometer handy!
why unsalted butter if you're gonna just add salt???
Thanks for captions for the Deaf
For the steak frites I wish to be clear before I try this method. Was the burner left on high for the entire cook?
I do know that peanut oil has a very high smoke point. My concern is that leaving it on high for the whole 15 minutes AFTER it already started boiling the potatoes seems like a lot.
I suppose that the size and type of the burner could make a difference but I would love to know if there is a max temp to watch for. Thanks in advance for any info.
I want to eat my phone now...
I've been licking my tablet screen for a while now. 🤤
That makes my mouth water! It doesn't look overly complicated like some of the ones that I've seen either Thanks for sharing.
I like how the soups in the oven had blackened bits of croutons, but as they were displayed on the range those black bits were gone! How do you do that? [ha ha ;> )
I thought I was weird for finishing onion soup in a toaster-oven but that's basically what they did here.
This may be the fries technique for me, someone with a history of fires when making french fries.
I’m use to heating the oil first. I’m going to try this technique.
@@bngr_bngr and rinsing the fries and some recipes par boiling them, and as she says water and oil makes problems.
Robuchon has a similar technique starting with cold oil, it's pretty brilliant and really works.
@@sandrah7512 heretical! Ha, love it, thank you so much for posting that friend! I have most of their magazines spanning a long time, I will look it up, thank you :)
@@sandrah7512 Lol ohh the guy with the hair haha, thank you!
I was always told that if you put fries in cold oil they will come out greasy. Was this a lie? What am i missing?
Le Cruset was the winner. Surprise, surprise lol 😉
awesome Bridget, thank you!!
Could you use beef tallow instead of that oil?
The fond on the side of that onion soup pot - so lonely
ahh you're as beautiful and radiant as the day I first saw you on public television
I'd go for 2 servings of steak for this.. Tiny servings, nah!!
The statement that Thomas Jefferson enslaved James Hemmings was the dumbest thing I heard today. Does it mean that James was a free man before? I know that it's just woke speak but it makes no sense.
Or consider the definition of "enslaved" is not just the initiation making someone a slave (as you seem to be assuming) but also the continuation of being a slave as they move from one household to another? 🤦
@@gingerp1601 So Jefferson was continuously enslaving James?
@@BlaBla-pf8mf As you're asking, it seems you know nothing nor have you attempted to learn anything about the life of James Hemings. 🤦
um i think some one did a typo, what is a frites ? should be a fries, yes ?
Looks great but i think fridge to table in 30 minutes is a stretch.
three stages, containers with bottoms that detach and stages latch together
This dish looks great!
Nice demo, although not a meat eater but enjoy seeing you prepare the Steak Frites ( French style)! Thanks! 😋
Its not right
This is not onion soup
Love the steak I will make it thank you and May God Bless 🙏
Hi,
I love watching your shows.
Wonder how the fries would work with sweet potatoes?
Dan's the man! One of my favorite soups.
Amazing, you all are amazing! Love it!
Why is it called frites if they are frys?
Fries in French is "Frites."
Fabulous recipes! Please show us how you clean the Dutch oven. Thank you!
I use Dawn and Barkeeper's Friend. Looks like new.
Honestly, no croutons, no cheese. Just soup.
Bro why are you putting the crappy stuff on top of the steak? The steak is the star here!
when you going to-do an ox tongue recipe?
Great episode! I still am grieving that Bridget and Julia are clearly not appearing together. Is this a forever thing?
No
These episodes along were filmed when social distancing was still required.
Do you have any suggestions for what to do with the oil afterwards that you used to fry the fries?
You can strain it through a mesh sieve once it's cold and reuse it since potatoes are pretty neutral. If you were frying fish then I probably wouldn't reuse the oil, since certain things leave their scent in the oil.
Once in awhile I will fry a turkey. I know what you mean about wanting to reuse peanut oil. It can be kind of expensive especially for large amounts. Someone said to strain it (after cooling of course) back into its container. It is very important to strain as good as possible. When I do a turkey fry we're talking about gallons of oil. I use triple layer of cheesecloth as a filter and pour through a great big funnel.
Here's the thing though. Even if you get all of the little bits out your oil will still be "contaminated" and will have a very low shelf life now.
Think ahead and plan to do more frying in the near future so that you won't end up with rancid oil.
@@pourattitude4206 Great advice! Even a small container of peanut oil is pricey!
@@kaiju_k5042 yes it is. It is relatively cheaper when you buy the larger containers, but not cheap by any means. Also, if you ever decide to get a 3-5 gallon container be aware that many of these are sold as a "blend" and those will have a lower smoke point and a lesser flavor than pure peanut oil.
If you do ever splurge on a bigger container never mix used oil with fresh oil. Find a different container for used.
You can also do several different deep fried things for a party. Do the fries first, then maybe tempura style veggie nests in a batter, or some jalapeño poppers then some fish (cod?) battered or breaded last.
I have always wondered why use unsalted butter then add salt to everything?
They say you can control the salt better, but I just use salted and adjust how much I add later.
Love you guys! Keep on keepin' on!!!
Are you sure love that advertisement dodger play it over and over and over again for the bed mattress holy cow makes me wanna hit my head on the wall
Whoa that steak and fries
Thank you!
uhm uhm GOOD!
Brilliant !
French onion soup...Yum! 😏
I have never used wine in my soup. I actually use about 1/4-1/2 cup of a cheap beer like Old Milwaukee.Plus I add a shake or 5 each of soy sauce and Westchester sauce.
Gross😂
@@squirrelcovers6340 lol, don't knock it til ya try it. I actually get asked why mine tastes better than most.
Yummy 😋
Yummy!!
Love this channel ☆☆☆☆☆
Looks good
Foodmaking
Watching videos with white butter makes me cringe. To me, butter is yellow, as it is all over the world, except America. White butter makes me think lard is being used. Lard has its place in cooking of course. But is tastewise totally different to butter.
Oh! forgot. Good video. Nice to see someone turning steaks as I do.
Looks delicious!
Yep. Soon. :)