Heh, is that actual veal stock you had warmed up? or do you use beef =P. Braise-y McBraise a lot. I like the sped up footage. Almost unintentionally artsy. I do dislike the sear on the fish though =\. Slightly lower and teeny bit longer... nice even crust. fun though.
@midcitygym Yes I did work at bouchon in Beverly Hills after I started making this vlog. It is fun. I started the vlog in october 2009 and started working for Bouchon in November 2009
@Seanc0272 this is an amazing looking dish and let's get down to what's really important... the dog on the floor watching your every move.! kudos for that..
I love this video, but I have one comment, can you not fast forward the video and guide us? Because not all of us have his cookbook and also not everyone understand why you do this or that. But I just simply love it!! Good job looks delicious
Im in the uk and the ingrediants we get vary, along with meaurements, the fun is in the making, some compromise is cool. I want to marry the man in the vid's, absolute genius!! :-)
not that hard. just follow it line by line and read the recipe a couple times before you attempt anything and make sure you have everything ready for the dish before you attempt it. The ingredients are sometimes easy to find sometimes not but just go look around and you can find them.
@NobbyKNobbs It isnt that hard to follow the recipes in this book. I recomened that you do read the recipe over a couple time before you attempt to make a dish. This needed Stock which took 3 days to make, oxtail which is another day, and all the other little ingredients that you need to get. If I was you I would start out with something really simple like Agnolotti or the Black Seabass.
It is a little difficult to find some of the ingredients. (Salsify, Cepes)
@peeweesherman Lots of higher-end restaurants/chefs view tongs as bad because they squeeze, jam into, even cut meats and delicate fish. Thomas Keller (and his chefs, obviously) uses a fish palette or fish spatula, which is thin and supports the ingredient without force. Spoons, too.
le creuset pot.
the man means business.
serious coin for those little french sweethearts.
TheDarwiniser 5 days ago
Excellent video and excellent choice in music.
Antiks72 3 months ago
Season the flour man
SuperSterns 4 months ago
Heh, is that actual veal stock you had warmed up? or do you use beef =P. Braise-y McBraise a lot. I like the sped up footage. Almost unintentionally artsy. I do dislike the sear on the fish though =\. Slightly lower and teeny bit longer... nice even crust. fun though.
UCLASeraph 5 months ago
Comment removed
UCLASeraph 5 months ago
was that ox tail?
jenkinsalysha 6 months ago
Keller would be, probably is, proud of this guy, I'm a huge fan, do have professional training Sean?
midcitygym 7 months ago
@midcitygym Yes I did work at bouchon in Beverly Hills after I started making this vlog. It is fun. I started the vlog in october 2009 and started working for Bouchon in November 2009
Seanc0272 7 months ago
@Seanc0272 this is an amazing looking dish and let's get down to what's really important... the dog on the floor watching your every move.! kudos for that..
avzeolla 6 months ago
@Seanc0272 Do you still work there?
AutomotiveGroupBuys 1 month ago
@Seanc0272 congratulations.... very good videos...
10cookman 3 weeks ago
thank you so much for the video!
i love how you fast foward everything!
sighchology 11 months ago
I love this video, but I have one comment, can you not fast forward the video and guide us? Because not all of us have his cookbook and also not everyone understand why you do this or that. But I just simply love it!! Good job looks delicious
W5T0n 11 months ago
Im in the uk and the ingrediants we get vary, along with meaurements, the fun is in the making, some compromise is cool. I want to marry the man in the vid's, absolute genius!! :-)
missoliver1 11 months ago
Awesome video... I've tried making this dish, and after watching this video (speeding everything up really works btw) I realise where I went wrong.
SethHesio 1 year ago
hey thank you so much for that nice lesson!
charliemaxville 1 year ago
did u get the job at bouchon haha?
indigoXXX 1 year ago
How hard is it to follow the recipes in the cookbook and how hard is it to get the ingredients? thanks!
Err I'm from the Bay Area, if that helps. Awesome video.
NobbyKNobbs 2 years ago
not that hard. just follow it line by line and read the recipe a couple times before you attempt anything and make sure you have everything ready for the dish before you attempt it. The ingredients are sometimes easy to find sometimes not but just go look around and you can find them.
Seanc0272 2 years ago
@NobbyKNobbs It isnt that hard to follow the recipes in this book. I recomened that you do read the recipe over a couple time before you attempt to make a dish. This needed Stock which took 3 days to make, oxtail which is another day, and all the other little ingredients that you need to get. If I was you I would start out with something really simple like Agnolotti or the Black Seabass.
It is a little difficult to find some of the ingredients. (Salsify, Cepes)
Let me know if this helps you.
Seanc0272 1 year ago
Awesome video, keep it up!. The only thing is; I think Thomas Keller would hit you if he saw those tongs.
stealingophelia 2 years ago 2
I know he would.
Seanc0272 2 years ago
@stealingophelia What;s wrong with the tongs? clue me in.
peeweesherman 1 year ago
@peeweesherman Lots of higher-end restaurants/chefs view tongs as bad because they squeeze, jam into, even cut meats and delicate fish. Thomas Keller (and his chefs, obviously) uses a fish palette or fish spatula, which is thin and supports the ingredient without force. Spoons, too.
guitarbumx 8 months ago