Anthony Bourdain's Poached Pears In Red Wine | Back to Bourdain E12

[@nicks1063]

Anyone else notice he said he was substituting thyme for the juniper berries he couldn't find....? And then proceeded to throw a sprig of ROSEMARY in the dish!! 😤😠🤦🤦

[@mitchmai]

Oh boy this calls for some review on my part. You just got yourself pinned for the help friend

[@nicks1063]

@@mitchmai I noticed because I'm making pears poached in red wine and so I was reviewing a bunch of recipes and I noticed that you were making Anthony Bourdain's recipe so I watched your video. I wound up doing more of a spiced version, fresh ginger, orange peel, cinnamon stick, nutmeg, cloves, allspice, vanilla, black pepper, and turbinado sugar.

[@Clay-x5n]

@@mitchmai I've been watching all of these out of order, but this is definitely not the first thyme it happens. I guess its a meme now.

[@tanyabooysen3958]

You and your sister are so adorable. For how long can I store these pears?

[@hgonz14]

I Make poach pears and surprisingly Costco’s vanilla ice cream pairs well with them. I also use barefoot’s sweet red blend wine, it gives it a nice zing and definitely add orange peels as well.

[@mitchmai]

Let me know what you think about showing all the ingredients before cooking. Is it helpful or would you prefer me to jump straight into the recipe?

[@adamrightmer6926]

Like it

[@mitchmai]

@@adamrightmer6926 Thanks for the feedback!

[@victormai5182]

Shoutout to all the pears

[@brimbarhatnoose2383]

Good stuff mate. I like the ingredients being shown before. It helps to reinforce the recipe. I find your videos entertaining and I hopw you get the recognition you deserve!

[@mitchmai]

I appreciate it! I think I'm going to stick with introducing all ingredients thanks to your feedback. Specifically with some unique ingredients coming up.

[@maestro19965uy]

Love the channel, what was that you laid next to the pear in presentation? Looked something like cinnamon stick

[@mitchmai]

Thanks man! It was a cinnamon stick indeed. Practical to eat? Nope. Did it look decent? I hope so :)

[@joconnell]

Just happened across this now with your Demi glacé video first! Interesting that you went for port as your wine, I wonder do you need as much sugar since it’s so sweet to start with? Great video series, I’ll watch a few more and pick up the book!

[@mitchmai]

Great question, for me I don't think it was too sweet. But it def could be worth trying with a different wine. Also glad you found me, more videos to come!

[@theart8039]

Another recipe I stole for my Table D'Hotes...I'd do it like this for dessert with a vanilla ice cream or as a starter..pears poached in sauternes with Roquefort and creme frais stuffing, wrapped in jambon de bayonne with a frisee salad ..I always told people they were inspired by Bourdain

[@mitchmai]

That sounds nothing short of incredible.

[@fuzzzone]

Poached in sauternes... now *that* is decadent!

[@backtobaking4054]

Carefully slide in there 😅

[@mitchmai]

We'll get along just fine.

[@sdzielinski]

Port +5

[@TheREEcreations]

Your ingredients lost has Slivered onion?!! 😂

[@mbashari2575]

This is not what a good poached pears is. I'm afraid you need to try this the correct way. Sorry buddy

[@mitchmai]

By all means fire away with your version. This here is an open forum friend. Unless you're racist 😁

[@fuzzzone]

I'm certainly curious as to what you think was wrong here. There are *many* ways to do poached pears and this one certainly seemed to work.

[@CameronK665]

The suspense is fucking killing me.

[@jonsnow1973]

So you're just gonna criticize this and not offer an alternate method? Typical armchair "chef"