Crawfish Etouffee | Emeril Lagasse

[@robertholtz]

I must confess, I was initially disappointed that Emeril himself would not be preparing the dish but Chef Avelar quickly won me over. His instruction was clear, concise, and without pretense. He assembled and presented the dish with a calm confidence in his subject. The videography was also attentive and excellent. Nice job.

[@amynapier6573]

I couldn't agree more.

[@garcel1251]

@Harambe Was Framed chef Avlers a pretty chill dude got the chance to work with him a few times in N.O.

[@albertmonroy7143]

I feel like he killed himself immediately after this video , the dish looks so good and he seems to not care at all. I personally prefer someone more enthusiastic. This guy seems pissed to be making this video

[@ryanspencerlauderdale687]

@@albertmonroy7143 Actually, Wil Avelar got pretty high up in Emeril’s organization before he left recently to cook with his family.

[@matyasstahl9409]

I think there's an episode with him and Julia Child, and in the first segment Emeril makes an etouffee.

[@scottyplug]

I could watch and listen to this guy cook ANYTHING! I've made this dish. It's spectacular.

[@tectec2589]

Absolutely world class video production. Presenter was clear, concise, and no nonsense. Camera work outstanding. Perfect. Thank you.

[@robertmarcellino7939]

Agreed, this guy was super cool and great with instruction. I could watch videos like this all weekend long.

[@ARIZJOE]

The young man was real good. Emeril was an outstanding teacher also before he got in front of an audience. Once you get the roux right, the dish is easy.

[@ARIZJOE]

Okay, it's not authentic. To my palate, it looks really good. Most of us outside Louisiana would use that pre-cooked package of crawfish - and they are semi-expensive. I would not cook them too long lest they get tough. Secondly, that is an Emeril enameled pot which really holds heat. You have to take care not to overcook. Getting pedantic about Justin Wilson is silly.

[@peterlee8163]

I'm sorry to disagree, but it would be nice to see the presenter prep the crawfish, and provide the alternative bag option.

[@petrosspetrosgali]

Too bad he’s not that good at making it.

[@tonyfair487]

Everyone is mentioning how relaxed this chef is, which is true. It's one of the things I liked about the video. It reminds me of the old "Great Chefs" series I used to watch on PBS after school (yes, I was that big of a food geek at 12). No hype, no catchphrases, no silly puns; just clear, cogent instruction.

[@josephgiustiniani2834]

Tony, that is what it reminded me of. I was waiting for Charlie Byrd to start playing the guitar music.{RIP Charlie}. I watched and learned a bunch from that show. Emeril was on that series and I believe was a launching pad for him as far as TV... They took you into the ""real"" kitchens, with other cooks working in the background.

[@hydrokeychain9318]

No hype, no catchphrases, no silly puns, no MEASUREMENTS. Just how much crawfish tail did he squeeze out of that bag?

[@klovvin]

this guy has a very pleasant chill presence, refreshingly calm after all the hyped up TV personalities ☺️

[@amynapier6573]

I completely agree, very enjoyable.

[@knutknutson7266]

I enjoyed this video. It was clear and consice and let me know all the steps, and what to look for. I appreciated his chill attitude. As a lot of people on youtube are a bit over the top, and leave out important information.

[@anarchsnark]

this guy: here is the receipe in chill instruction Other ytbers: SMASH THAT LIKE BUTTON HIT SUBSCRIBE I KNOW IM LATE POSTING THIS VIDEO OMG MY HAIR NOT COOPERATING TODAY YOU EVER HAVE A BAD HAIRDAY? TELL ME ABOUT IT IN THE COMMENTS

[@KevinR1138]

God I couldn’t agree more, I’m so sick of these KZbin cooks on meth screaming about how “they’re so sorry that they’ve been late getting a video up” as if they have thousands of viewers who wait in rapt attention on their every word and then begging for us to smash the like button and subscribing!!! Watch Julia Child, and the countless tv chefs who learned from her, for the correct formula.

[@Ass4ssinX]

This kind of reply is so funny coming from the Emeril KZbin channel. Emeril WAS over the top and had a huge personality. That's why everyone liked him.

[@hydrokeychain9318]

So chill, he didn't let us know any MEASUREMENTS.

[@ginettedurocher645]

Emeril Lagasse....if you've eaten at his restaurant in New Orleans....you know who is #1. And watching him every day on TV was the best part of my day way back then. I learned to love cooking because of Emeril Legasse. Lots of people will say the same thing.

[@edge918]

Chef Wilfredo, wonderful job! It's 4:30 in the morning here in Utah but my Louisiana bayou roots are calling me home! The smell of onions and bell peppers cooking in the roux is so aromatic! Reminds me of my grandma Ruth cooking every afternoon. Homemade root beer with lemon slices, buttered bread, white rice and whatever her meat of choice cooked in the roux. Nothing better in this world! The west has nothing on the southeast. Nothing! The humidity helps make the best bread for Po boys in the world! See how hungry you got me Chef Wilfredo? lol

[@boogitybear2283]

That’s what Frontier and Allegiant Airlines are for. I live in Cincinnati and whenever I need my Gulf Coast and Las Vegas Fix, I fly nonstop to New Orleans and Las Vegas dirt cheap😂.

[@aladynamedSusan]

Im literally making this dish right now and HOLY ISH I'm following this chef word for word and i can't believe it! I'm literally making etoufee like im from Nawleans😳 im from Texas and i could always cook southern style but this is going to take my cooking next level! The only difference is I don't think I allowed my roux to caramelize as brown so it has a more reddish orangish tinge but the TASTE! I'm serious THANK YOU!

[@GentleGrenade]

this guys pretty chill, this was a nice relaxed video. love it.

[@BIGGGREGJR]

That's the same way I feel like. Easy to understand

[@circa326]

Prolly smoked a fat bleezy before

[@donseth8055]

I've made this several times, it's my family's absolute favorite. Thank you!

[@mawmawvee]

I've always used the etouffee' recipe from Don's Seafood and Steak House, which doesn't have a roux in it. It is thickened with cornstarch slurry. It's just a matter of what you like, but it's interesting to see how you make your etouffee'. Thank you so much for letting us see how you cook.

[@kenRoberts1984]

Chinese trinity is garlic, ginger and onions

[@danefrancis1611]

KIKJJK

[@JJC007]

kenny Roberts green onions, to be precise.

[@kenRoberts1984]

Or Shallots, chives

[@konsvarka7376]

kenny Roberts Greek trinity is onion garlic and oregano

[@MrTruadam3000]

i really don't know why garlic is not a part of Louisiana's version it seems like every time i use it, garlic is added.

[@Ileanamercedes]

Thank you Wilfredo I'm making this today. I looked at alot of recipes but yours was the best gracias...

[@B27-o2c]

I’ve lived in south Louisiana my whole life, and this is one of my favorite foods. Grew up with my mom cooking it. Great video.

[@DB-er-Handle2019]

I literally just finished making this. I used shrimp rather than crawfish, and it is fantastico! Spicy enough, and the flavor is amazing!!

[@SailorGolf]

Absolutely best explanation of Trinity, Mirepoix and Sofrito - most cooking shows always make it sound so complicated !!

[@BlutoCalifornia]

Where is the recipe that includes ingredients and measurements for serving of 4? Chef did a great job presenting. Just need recipe written below or in comments please.

[@dawgrogers]

As a lifelong learner, I greatly appreciate this video and his explanations and additional little bits of info Thank you SO MUCH

[@hummingbirdlife8723]

The most relaxing cooking video i have ever seen. I feel peaceful ✌️ Food is ❤️

[@mweatherspoonmweatherspoon1340]

I still rely on this recipe TODAY! Thank you so much!

[@rosaurareyes9634]

We made it and it came out AMAZING!! Thank you for the video!

[@thomasgarcia7392]

I've made this twice already in one week. Fixin to go to store and get things I need to make more. It's delicious.

[@melissacastillo7869]

love the video, best one I've seen for this dish. Where can I find your exact measurements for the ingredients? I want to make this dish as soon as possible. Thanks for sharing.

[@AmiActuallyVLOGS]

Melissa Castillo * 6 tablespoons unsalted butter * 1/2 cup all-purpose flour * 4 cups chopped onions * 2 cups chopped green bell peppers * 2 cups chopped celery * 2 tablespoons minced garlic * One 14.5-ounce can diced tomatoes * 2 bay leaves * 2 teaspoons salt * 1/2 teaspoon cayenne pepper * 2 tablespoons Emeril's Original Essence * 1 quart Shrimp Stock * 3 pounds medium shrimp (21 to 25 per pound), peeled and deveined * 1/4 cup chopped fresh parsley * Steamed white rice, for serving * 1/2 cup thinly sliced tender green onion tops, for garnish DIRECTIONS * In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.
 * Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve the etouffée with steamed white rice. Garnish with the green onion tops.

[@anthonys.rayjr.8135]

This Chef was confident and precise. Let’s get to cooking, but I enjoyed the French History lesson too.

[@kimmy1984]

Absolutely agree if it's not Louisiana crawfish meat it just doesn't taste right. This looks delicious

[@marilynantill881]

Hey Emeril!, I swear the young man that made the crawfish etouffee recipe, remind me of a young you, when you were cooking for "Great Chefs"

[@wannabite]

looks very warm and hearty,with a touch of decadence.thank you for sharing.

[@u-guardperformance9887]

Very knowledgeable chef. I wanted to learn an authentic southern recipe and he is easy to learn from.

[@bwhit417]

Someone tell him to calm down!! His energy is freaking me out.

[@donna-ei3gi]

😂😂😂

[@kristinestolworthy4086]

bwhit417 😂😂😂😂

[@gracerev1]

Hard to believe it’s he same guy!

[@boogitybear2283]

He’s the reason why I no longer need sleeping pills!😂

[@dougwigginton3983]

Sounds and looks good. I miss not having the recipe which includes the amounts of each ingredient. Only after I prepared the dish as the chef intended do I make any changes if any.

[@Vaskre]

Ignore the haters. Great video, very informative.

[@tinukeafe-ajanaku9701]

You're so calm with a soothing voice

[@jeffsmith6295]

As a long time cook, I can say with total confidence that you won't go wrong by following this recipe to the letter. Be sure to try substituting shrimp, as it is also delicious.

[@cherylwytovicz9981]

Love the incredible detail in this clear concise video!

[@carlosmatthews6652]

What a great video. You are five star. Thanks for taking the time to teach your art. I’m subscribing

[@SilentDua]

wonderful way to explain and show this recipe. Thanks.

[@robertquinn1945]

Would love ❤️ to try this recipe 👀 delicious 😋!!!!!

[@miniprepper8284]

Just made this. So very good... just as good as restaurant etoufee.

[@dawntregre1]

Ever heard of oyster dressing ? Real old Cajun dish. Ground meat, oysters, sweet potato, onion, bell pepper and shallots and seasoned real well. Will knock your socks off 👍

[@retiefgregorovich810]

My neighbor made what I thought was fantastic crawfish gumbo back in the 70's, and I've been looking forever for something as good as her recipe. After watching this video I'm wondering if maybe she actually made an etouffee. Have to try this recipe.

[@oneofbillions691]

Of Trinities: the Polish włoszczyzna (leeks, carrots, celery root and parsley root) We Poles are good at math and think a "quadrilogy" is a hedge for hard times, falling back on three when needed while still maintaining zest.

[@amynapier6573]

Thank you

[@wobblebits]

"Make this etouffe....or don't. It makes no difference in the end. Life is pain...end my suffering"

[@vic.nicmusic]

😂😂

[@ryanslauderdale]

In the words of the legendary British chef Marco Pierre White: “It’s your choice, really.”

[@SgtMantis]

Mr. Personality is a Louisiana chef, come to find out.

[@algernon5776]

​@@ryanslauderdaleI've eaten at his restaurants in London. Fantastic 😊

[@jcee5868]

This recipe is amazing. I cooked the roux after sautéing the trinity. I used one pack of the Louisiana crawfish and sauteed some shrimp then added those last minute.

[@tommyhester291]

You must not have watched the same video that I watched. The chef cooked his trinity w/the roux. Chef only used about a 1/3 of a pack of crawfish.That's weak af!!!(restaurant style). Then you added shrimp? You didn't follow the recipe, yet you claim it's "amazing". All criticism of your review aside...I would rather eat your etouffee than his. Shrimp and a bunch of crawfish. Nice!

[@cannonbalz]

great demonstration. the Cajuns of Acadiana don't often use tomatoes in their etouffee, thats a creole thing you mostly see in restaurants around New Orleans. I like it without tomatoes myself. I would say Chef Wilfredo's technique here is spot on. with or without the tomatoes

[@jtc2112]

What a teacher , very informative

[@temikabradford3658]

I’m gonna have to make some for dinner tonight, it looks absolutely delicious

[@chrisholloway5460]

Made this dish tonight. WOW, was it good!! Thank you for posting this!

[@Andrew-pm5bg]

This guy is great. Explains alot along the way.

[@kinngrimm]

Sofar the best recipie of this type i have found on youtube. Thanks for sharing and keep em comming :) Also on a personal note. I love that you do not have any fakesmiles or any dipshit elevator music playing in the background, while maintaining a professional informative monolog about the recepie and the technics used for it!

[@amynapier6573]

I agree 😁👏👍

[@allstar904]

He must not like crawfish. I only seen a quarter of that bag go in there.

[@Bripirate]

I wonder if that was just for demonstration purposes? I would have put the contents of both bags in the pot, and rinsed the bags with a little water and put that in as well......LOL

[@bradblackledge1989]

I believe he used 1.25 bags, if you look closely he sits the nearly full bag on top of an empty one. Brian is correct, for demo purposes...

[@Zoeprincess1804]

😂😂🤣 right

[@jbirsner]

@@bradblackledge1989 Well, if you're famous as EL, doing an iconic dish, etc., I'd use a decent amount of product and serve as "family dinner" when you get done....

[@Lanchoooo]

The ‘dark’ shrimp stock goes a long way!! U know what I say? lol 😂 Lived in NOLA for 3000 plus days and was heavily involved in the food experience via life, work and my personal kitchen.... I’ve had life long residents say my gumbo was one of the best they’ve experienced 2 years after the fact.... not trying to brag here but merely building up for this comment = this video is legit down to the rue first and onions second! Allow them to become translucent or a bit more before moving on.... then develop the flavors in succession as instructed.... 👍🏽

[@i.can.sew.anythingchic3295]

Rue Butter, flour, cook & whisk until brown. Add trinity. Onion, celery & bell pepper diced. Add green pinion bottoms, garlic & can diced tomatoes. Add shrimp stock. Turn your up heat.. add cayenne and boil 45 minutes to cook flour. Do not burn. Reduce heat simmer until think. Add clean deveined shrimp and let cook 10 minutes, garnish with green onion. Serve with steamed rice garnished with chopped parsley.

[@MOOSEDOWNUNDER]

It's like cooking with K Billy and the super sounds of the 70's. great dish BTW.

[@kjbatts9253]

Good Job 🎉I’m going to make a mushroom etouffe for dinner tonight

[@effie924]

omg wonnerful ! an amzing explanation on how to make this dish !

[@bourgeoisaristocracy5601]

I like this gentleman's composed style of cooking #MASTERFUL!

[@jeaslamickens9697]

I've never made mine like that but I'm definitely going to have to try this one. Thanks!!

[@pelicanstatepiper2916]

Would a seafood stock be a good replacement for the shrimp stock?

[@JPDillon]

If you have no stock, you can use just water too. It will not be quite as nice, but still good.

[@mapratt]

Yes. I'm not sure why he didn't make a crawfish stock, but he mentioned you could use other stocks including even chicken. I wouldn't use a beef stock - I think that would be too intrusive.

[@Kenya.Kay.MBA...]

His demeanor is so calming

[@lynnthain380]

Looks delicious

[@johnproffitt3272]

It would have been nice if you had added the recipe with quantities. Also, I've never heard of measuring butter and flour by weight to make a roux, but by volume like tablespoons or fractions of cups.

[@NipItInTheBud100]

This looks delicious. IS the recipe anywhere...just looking for quantities thats all.

[@lovingmusic2475]

I like that, did not use heavy whipping cream as I seen with other etouffees. I've done shrimp bur will definitely do Crawfish ends. All in all, southern food is the best hands down. 👌🏾

[@carolynngivens9488]

This recipe is awesome! I changed up the meat by folding in a sautéed seafood blend including crab meet. Absolutely delicious. Thank you @Reem for the detailed recipe. On a side note the Chef is handsome! LOL

[@erikhall4289]

I made a gator an crawfish gumbo not to long ago in my red Le Creuset.. I called it the "Mulan Rouge" and my coworkers loved it

[@kathyswander1867]

Excellent video - very clear and easy to follow. I'm making this for dinner tonight!! Thank you

[@lovenow]

Nice presentation. Thank you.

[@jbirsner]

I literally just made this, not having made nor eaten since I lived in Cajun Country 40+ yrs ago. I'm planning 7 Fishes Xmas dinner so I thought this might be a nice addition. I followed the typed up version of the recipe here pretty closely: halved the tomatoes, third more "trinity", 2 cups homemade chicken broth, 1 TBL Tony Chachere's version of Cajun seasoning/Essence. I wish I had added 1-2 tsp Ital. herbs as I felt this could have used more flavor. Added no salt: there's enough in Seasoned Mix for me. Rice recipe is exactly as I do it. This chef uses Bieber Farms crayfish, other chefs I reviewed used Boudreau, Louisiana Select or Riceland when I could identify the package brands. I went to Walmart and they had Boudreau for $10. 12/12 oz and Riceland for$12.98/12 oz. 12 oz is adequate for 4-6 decent servings. I bought one package of each and used Riceland this time out. You want to buy Louisiana rather than Chinese tails, I would think, and if you have a Walmart's, see if they have as will be considerably less than shipping 5# as Amazon does. Bon appetit et laissez les bonnes temps roullez!

[@MystikMind1]

Amazing dish!!

[@tsumello06]

Down here in southeast Texas and southwest Louisiana we never have left over crawfish😭😭😭 our thrifty is garlic onion and cayenne. We put that on everything lol. The bell and the celery are usually the extras but definitely necessary!

[@lauraharmon6508]

That looks great, with whatever meat one chooses. I will try this.

[@jeremystephens8009]

I just made this added shrimp and sausage i loved it

[@amynapier6573]

Booo don't blast the man's food. He's not cooking for "you" 😁

[@moonlitbalcony2861]

Beautiful dish!

[@tommygarcia8625]

Gonna try this recipe, but curious why he changed from the red pot to the yellow pot.

[@aliciamay4288]

I loved how he lets it be known we used the left over Crawfish to make etoufee !!!!

[@USA__2023]

He said it's common for people use leftover Crawfish from a Crawfish boil to make etoufee, which is true.

[@aliciamay4288]

@@USA__2023 I thought that's what I said

[@USA__2023]

Yep, I thought you were shocked and didn't know ppl do this. My bad:)

[@allthatmelanin1580]

can you please give measurements for how much to put of each item.

[@iainwallington474]

I like the chef so relaxed

[@rockinrobby19]

It sounds like you’ve done this before? I’m using a plan w/you as the base? But I’m making shrimp, w/some LA Crawfish, some Tasso and andouille? Some lemon? A jalapeño... but other than that? It’s virtually identical. Although the Taso and Andouille will be prepared first and may just be mixed w/the rice?

[@texjames2000]

Guess mine is way different. I use oil & flour to make the roux & then add at least 2 packages of crawfish tails as well as a pound of shrimp. Might have to try the butter & flour thing though.

[@BP-or2iu]

Étouffée is always made with butter. Always. And this guy does it all wrong anyway, but even when it’s done right, it’s always butter. Oil is used to make a really dark roux because it has a high smoke point.

[@Cynthiann.0]

Easy to follow for an ammeter cook like me. I loved this recipe so much thank you,

[@longfade]

Great video, and nice mise and organized kitchen.

[@kathrynlesage5813]

Hey Reem, first of all, thank you for posting the recipe. I am making this for a big bunch of people tomorrow, I was wondering if I could make everything except adding the crawfish today, keeping it in Ziploc bags overnight, and heating it up and adding the crawfish tomorrow. Do you think it will be the same?

[@averyalexander5452]

Hey you wouldnt happen to have a copy of this recipe would you? I have made it before but it has been awhile and now I can't find the post

[@williamstenhouse9253]

clear easy to follow looks goooood

[@rosemarieritchie2338]

WOW, what a great how to video, Will Avelar. Easy to follow, this is a dish that has always fascinated me! P.S. thanks for the correct pronunciation of this flavourful dish. Thank you sharing Emeril!

[@MrChefgiannis]

Hello chef! Can you tell me why did you change casserole? You start with the red one and at the second part of the execution of that recipe transform yellow! It is important to know the reason?

[@kinngrimm]

My best guess would be that he prepared already another batch which was ready to proceed and not needed to wait for 45 minutes to continue shooting the video.

[@kdbrown777]

What kind of pot is he using, and what is the advantage of it over say a stainless steel pot?

[@anthonys.rayjr.8135]

I used his simple instructions, and my dish tasted amazing. You definitely must season to taste adding your own Cajun seasonings and chef Cajun’s Hot sauce. Living in New Orleans truly helps me find all ingredients at my local market Zuppardo’s or Breaux Mart. #ILoveLouisiana

[@kennethcaine3402]

Thanks for sharing, I can't wait to try this, I know it has to taste great, your video is impressive.

[@angelicaflores1738]

What is on low heat, high heat, etc? I know it sounds dumb but I don't know.

[@Vespasion1]

Over here by Lafayette we dont use roux. We ad onions, bell pepper and celery in melted butter. simmer and Soften, Add a can of Rotel. Turn up heat, add chicken broth. When it boils, add crawfish and a can of cream of mushroom soup. Salt, Black Pepper, and Tony's. Mix well and turn down to simmer again. Serve over rice with green onions. You never taste the cream of mushroom at all. It just thickens it. Simple. Easy. and Fast. Very delicious.

[@BP-or2iu]

If you added some flour before the stock you wouldn’t need no can of Campbell’s. Also, you add crawfish way at the end after it’s been cooking for an hour. Then it’s thickened and the fat from the tails thickens it even more.

[@Mkinmvs2]

Chef Avelar is great! Going to try this

[@3puttdog]

Anywhere to get the written measurements for this recipe?

[@elihughes1801]

Just eyeball it!

[@kabali1788]

Wow !! I would go to New Orleans for that alone !.

[@petrosspetrosgali]

Kabali 17 you’ll get something different if you do.. if you want real Cajun food go to Lafayette.

[@sparkfx5874]

@@petrosspetrosgali New Orleans has real Cajun food too but more of it seems to be more Creole than Cajun, but they're very similar flavor profiles. I do admit though for true Cajun flavor Lafayette area does things way different and it has a different quality to it. But as far as true New Orleans cuisine goes, this recipe is pretty spot on. He kinda skimped on the crawfish tails though

[@rickjames8158]

Is this basically a crawfish gumbo base over rice?

[@Chinomenal]

Can someone tell me, which sites sell and ship these bags of crawfish? I don't think you can find it packaged like that in Germany.

[@turtlepowersf]

ThaMentalStream sorry, sir. If you cant find them your best best would be to substitute with shrimp and lobster or crab. Crawfish are traditional in this dish but they are, in my opinion, way down at the bottom of the shellfish heirarchy. Dungeoness crab is king in my book. I've never tried this particular brand, tho, so maybe they are really unique like he said.

[@amynapier6573]

@ich2312 1628 Bieber Rd, Mamou, LA 70554 1-337-468-4492 [e-mail]

[@nobelmartin2130]

Wouldn’t the rue be cooked out of you get it to the amber phase? Im confused when he said it would take 30 minutes to.

[@katwomanfour5261]

Looks grand and pretty easy to prepare I very familiar with making a bechamel or roux growing up my mom would always use either cornstarch and butter add milk to it you know whatever she was making she did it a lot when she was making gravies I'm definitely going to make this recipe looks really good sorry I can't eat rabbit they're too cute but yeah crawfish or a shrimp something like that yeah that that's fine Thank you Avelar and you I'm sure have a great teacher I'm Emeril.

[@evvignes]

Well done! They’re so many people on KZbin doing it wrong. This is correct.

[@michellescarborough16]

I have made this recipe and it is so good. You won't regret it. A lot of prep work first though. After that, it's all down hill.

[@SmoKKz0r]

I swear to god, the chef is having the meanist hangovers when he did this video :D