I Tested the WORLD'S STRICTEST Recipes for 24 Hours!

[@doodahgurlie]

I thought this was very entertaining and hysterical on so many levels. The struggle was real and I was here to watch it and loved every minute of it. LOL! I cracked up when you made an effort to go to a fancy butcher shop to get the best meats only to find out the meatball was made of mushrooms! Hahaha! And the classical music your hubby had going on had me dying. Totally different video than I thought it was going to be that's why I kinda dragged my foot in watching it. So glad I did!

[@honeysuckle]

Hahha I was like wait… mushrooms?! 🤦🏻‍♀️ I’m so curious to know what kind of video you thought this was going to be! Lol was it the thumbnail?! Honestly your opinion is so valuable to us! We love hearing from you 💗💗

[@doodahgurlie]

@@honeysuckle Based upon the title, I thought it was gonna be some pretentious-like video so I almost didn't watch it. But it was super duper entertaining so I'm glad I chose to watch it instead of skip....titles can be misleading, eh? And I also loved that you wore an actual chef coat for the whole thing. LOL!

[@honeysuckle]

Ahhh okay! Thanks so much! That makes sense and helps me re title it 😊 done!

[@doodahgurlie]

@@honeysuckle Well, that was my take on it, others may not like the thumb nail or whatever. People can be very judgmental based on first glance. :) But I guess thumbnails and titles are the most important things on attracting viewers, eh?

[@honeysuckle]

💯!

[@Serendipitous69]

I absolutely loved your approach to this whole video! It’s not easy stepping out of your comfort zone and trying something new especially when you’re putting it out there for everyone to see. The controlled chaos of the whole thing is like me when I try new recipes. Thank you for sharing your journey with us and I can’t wait for the next one!!

[@honeysuckle]

It’s definitely a different skill set!

[@lckittyqueen]

I’m kind of glad you didn’t realise the “meatloaf” was only mushroom at first because I really enjoyed the butcher segment and everyone was so nice

[@honeysuckle]

Thanks so much… I’m not even sure how I would have done it if it were just a mushroom dish! 😅

[@jenbyers3840]

Yes, please do more challenges. It was fun to watch. I appreciate you did not edit out your struggles. Good job!

[@honeysuckle]

Thank you! I’m so happy you liked it!

[@ashdftdx]

I’ve been subscribed for a long time and never commented but I wanted to let you know that I love the new creative approach you’re taking with your content. Your kindness always shines through too which is a bonus ❤️

[@JoshuaZacharias]

the way we peel the hot potatoes after cooking is by holding the potato in one hand with a clean towel and peeling the skin off with a knife in the other hand! much quicker that way and you don’t burn yourself!

[@lisafowler5245]

I’m am a 60 year old “farm girl” that started out cooking nightly for my family. You don’t have to go to culinary school to be able to cook fine dining. At my peak I was known for my cooking and sometimes hired to cook for others. The main thing is you have to study. Cooking is science. Ala Alton Brown. Learn the how’s and why’s. Always push your own boundaries and taking some classes here and there to learn added techniques but to also learn the how it should look, taste and smell and you are well on your way. You already have the biggest part inside you - passion. Good luck. I’m excited to watch you grow.

[@lckittyqueen]

I’d honestly love to see this as a series, I find gourmet food cooking processes so interesting!

[@andre-raphaelkoch1179]

I thought it was interesting that you weren’t familiar with putting potatoes in cold water and bringing them up to a boil. That’s how I learned it from my grandma and just assumed it was common practice. Seems it’s not

[@jasm760]

I was thinking the same thing.

[@musicismylove92]

Loved this video! It's just a different skill set cooking in this way, and I appreciate you pushing yourself to keep learning (and in turn, teaching us!)

[@honeysuckle]

That’s a great way to look at it!

[@NadzHas]

This was fun to watch, this should be a segment in your channel, plus we learnt something, double mince the meat to get the a smooth texture when doing something similar to a meatloaf 😄 thanks to the friendly butcher for that info 😊

[@trishanotpatricia7043]

it was really interesting hearing how different techniques were between your methods of cooking versus the cookbook's! id definitely watch more of these videos :)

[@alisaongbhaibulya]

You did good! Yes, there are certain elements and techniques Yu learn in cooking school but if you don’t plan to work in a commercial kitchen, it’s like eh. I know you have two young ones, but if it’s your dream try and see if you can make it happen, maybe a shorten version. TK does have a Masterclass series or try and intern in an upscale kitchen. I think you did good working with what you have tools and knowledge wise and brave for doing this. It’s A LOT of work, I know! And Nate, really loved the editing along with the music on this one. Really set the tone. 😉

[@SikfanKitchen]

Loving this new style of video! Tackling Michelin star dishes are so challenging but so fun to watch. Would to see more of these but with your own techniques and thought process vs cookbooks.

[@TastingParty]

This was fun to watch. My Mom always boiled her potatoes with the peel on to keep the potato from getting water logged. I do recommend getting a ricer. We only use ours a couple of times a year but it makes the fluffiest potatoes ever.

[@konstantinosntelirabakas7340]

This was very fun, here are some things you could've done to have an easier time. 1. you can make meatloaf sausages by wrapping them with cellophane that can be used in cooking. For the crust you can flash roast them without the cellophane. 2. You can easily peel the potatoes with a peeler by taking them one by one with tongues, placing them on a surface and while you hold them with the tongues you peel them with your peeler. 3. the sieve you used for the pureeing is very fine. a colander might've been better or at least definitely faster.

[@caracarpenter]

This was such a fun video to watch you should totally do more of these!!!!

[@honeysuckle]

Thank you!

[@NYC.2019]

It was fun to watch. Great job!!! I’m so glad you didn’t give up! It is challenging when you try to follow someone else’s recipe.

[@honeysuckle]

Thanks so much!

[@marthagreene5956]

As for peeling hot potatoes, simply pierce/put each potato on the tines of a dinner fork and then take a paring knife and peel the hot potatoes. So easy! 😀

[@MallikaTripathi-e8m]

you are really authentic and that's what really helps to connect. Keep growing and smiling :)

[@Kelarys]

There was a time when I vibed with the cooking shows where people were going insane with stress, but now I already have too much stress in my own life and cooking videos are the place I go to relax, so I didn't enjoy this as much as your other videos, just because I could tell you were enjoying yourself less. Not that you weren't having a good time, but just the frantic energy made it feel that way

[@CarolinaHernandez-tr4xi]

Loved the new video content; can’t wait to see more challenges. 🙂 Great job Dzung!

[@wondernessa]

Cooking the potatoes with the peel and then peeling them afterwards is called "Pellkartoffeln" and very common in Germany (where I'm from). I loved your approach for the mashed potatoes. Very funny and at the same time probably exhausting 😅 LOVED this video. The new filming style is sooooo good! 🤩🥰

[@honeysuckle]

Thanks so much for your feedback!

[@AnneNon]

Hey. I think you did incredibly well! You seem to think on your feet really well! I wish I could be more like that. I would have panicked and bought all the mushrooms ever and then gone to find a potato ricer. I think for trying to build a recipe to recreate a dish without ever having tasted it and only having seen a picture is incredibly gutsy! You are badass! All the respect to you! I hate how defeated you looked at the end and I just wanted to say that you're amazing! Thank you so much for sharing and inspiring!

[@AnneNon]

P.S. I think the gummy mashed potatoes could have been because of the fine mesh on the sieve. Maybe a different grade would have worked better. But hey - like i said you are amazing at thinking on your feet.

[@dee8546]

This was so fun to watch! Such a creative video on your channel! Thank you for sharing!

[@slu8269]

This is like reverse culture shock , it is probably the way an Japanese person watches some European make Ramen. But some advice: use different potatoes , after cooking let it sit 2 minutes to lose some steam and use a kitchen towel to hold them, the meatloaf: the mushrooms paste has to be fried off first and ist should of been mixed after cooling down with the meat and formed into balls, also the glaze is there to balance the balls and so they don´t dry out after cooking. And last but not least , when in a high end cooking book says celery , be sure they mean root celery and not that abomination that you use for bloody marys. Good job for a first try.

[@cruzjeammy]

Great video, very entertaining and educational. I loved the breakdown of each segment, the music and shots from the butcher as well.

[@asmabegum8824]

I prefer it when you stick to what you know you seem more relaxed. Don’t fret about culinary school your get more practise and it’ll be easier. Taste is always important x

[@MerinovaA]

This idea made me click and watch and it did not disappoint. Awesome idea for a video and I really enjoy it! Great job!

[@sarahthompson5066]

I thoroughly enjoyed this video. Please do more!! Alinea restaurant Chicago should be next!

[@vanrougemama]

12:45 we use forks to take the skin of the potato of when its still hot here at my house, since theyre soft its easy to pull it out with the fork no need to scrape it

[@bb-wg2bk]

I love this challenge. It looks like the food was really good.

[@lgarza9640]

This was such a cool video! Pls do more of these!✨

[@PassiveAgressive319]

I’m convinced that the number of people who cook these recipes you could count on your left hand at the most. The chefs who write these cookbooks do not have the home cook in mind. I don’t think these recipes are thoroughly tested

[@BacchusHames]

Thomas Keller has an excellent series on MasterClass. If you like cooking through his books, I have found his classes on MC extremely helpful and great for learning his technique. It’s nice to know how hard core they are about everything… cheers

[@MeretrixTricks]

It is so funny to me that the first recipe is basically the fancy version of one of the most common polish dinners. Wonderful wild mushrooms and celeriac roots are common as dirt here.

[@Iceofflower]

Wow that one was both stressful and entertaining ☺😄 Love the idea and also the footage with the final dish? Just wow! 🔥🔥

[@MissConfusedBunny]

Great job! This was such a big challenge. I don’t have a potato ricer so I would have grated it with a fine box grater.

[@jenniferf1518]

You did quite well actually. Definitely get that food mill for silky smooth taters!

[@wintercotton]

Hello ! Love the new content of the video a lot. It inspired me to try more things out there and the dish looks really good !!

[@sleepyspacegremlin]

Lol I always put double the garlic! Love that stuff!

[@B_ready4671]

I think it turned good based on looks, the intense music made this video hilarious😄... Excellent customer svs for meat loaf that should not exit😆..great challenge!

[@honeysuckle]

Hahha the iron chef part was my favorite

[@phantomthread4385]

I did make the lemon tart with pine nut crust and it came out really well surprisingly.

[@Yukielia]

The food from the restaurant looks nice, but holly hell 355+ dollars for such tiny portions? I would never understand gourmet foods where you pay so much for so little, only to still be hungry and probably go eat somewhere with proper portions later. Love the way you make that dish, it's so cool to watch 😀.

[@alienlife3215]

I enjoyed this episode so much 👽🖖🏼 thank you!

[@honeysuckle]

Thanks so much!!

[@chibigirl]

can you try this one again but with all that you learned and the right equipment ?

[@Sarah-ht4kj]

it was a bit stressful to watch you being stressed haha , dzung you really do love challenging yourself!!

[@honeysuckle]

Hahha living on the yt edge 😅

[@bethanyhutchinson6714]

This was so fun! You did great!

[@petertheaussierainbowlorik7429]

After watching your video on a Coin Mushroom Meat Loaf I stumbled across a recipe for the same, what do you think?: Coin Mushroom Meatloaf: Ingredients: 500g ground beef or a beef/pork mix 150g mushrooms, finely diced 1 small onion, finely diced 2 garlic cloves, minced 1 egg 50g breadcrumbs 1 tbsp Worcestershire sauce 1 tsp thyme Salt and pepper to taste 1 tbsp olive oil (for cooking) Instructions: Preheat oven to 180°C (350°F). Sauté the diced mushrooms, onion, and garlic in olive oil until soft. Let it cool. In a large bowl, combine ground meat, cooled mushroom mixture, egg, breadcrumbs, Worcestershire sauce, thyme, salt, and pepper. Form the meat mixture into a loaf shape. Bake for 45-50 minutes or until fully cooked. Once done, let the meatloaf rest for 10 minutes, then slice into "coin" shapes. Onion Rings: Ingredients: 2 large onions, sliced into rings 1 cup flour 1 cup buttermilk 1 cup breadcrumbs (panko works best) Salt and pepper to taste Oil for frying Instructions: Dip each onion ring in flour, then buttermilk, and finally coat it with breadcrumbs. Heat oil in a deep pan over medium heat. Fry the onion rings until golden and crispy. Drain on paper towels and season with salt. Potato Puree: Ingredients: 500g potatoes, peeled and cubed 50g butter 100ml milk Salt and pepper to taste Instructions: Boil the potatoes in salted water until tender. Drain and mash the potatoes until smooth. Add butter and milk, mixing until creamy. Season with salt and pepper. Braised Celery: Ingredients: 4-5 celery stalks, trimmed and cut into pieces 1 cup chicken or vegetable stock 1 tbsp butter Salt and pepper to taste Instructions: In a pan, melt the butter and add the celery. Pour in the stock, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the celery is tender. Season with salt and pepper. Wholegrain Gravy: Ingredients: 2 tbsp wholegrain mustard 1 tbsp flour 1 cup beef stock 50ml cream Salt and pepper to taste Instructions: In a pan, whisk the flour into the beef stock over medium heat. Add wholegrain mustard and bring to a simmer. Stir in the cream and cook until the gravy thickens. Season with salt and pepper. To Serve: Place slices of Coin Mushroom Meatloaf on a plate. Add a portion of Potato Puree, a few Onion Rings, and Braised Celery. Drizzle the Wholegrain Gravy over the meatloaf and serve hot. Enjoy your delicious and hearty meal!

[@tuehanhhan5271]

WoW very fun challenge! Bravo !!!

[@honeysuckle]

Hahah it was stressful but glad you liked it!

[@shopscentofme]

You did great! I love this!

[@honeysuckle]

Thank you!

[@TM-qj4yr]

I found this really entertaining. I thought it was an admirable attempt.

[@nancyfasolino7607]

You also didn’t have the recipe! I think you did a good job recreating a dish like that! And if you were more relaxed and not so nervous and just did your thing I think it would have come excellent! I think you should do another one and cook with your heart 👍❤️

[@amyaurion]

"If it grows underground, cold water." "If it grows above ground, hot water." That's what my Grandmother taught me about cooking vegetables.

[@alyxxjayde]

Why did I think the French laundry was just made up in the bear 😂😭

[@drouinjohnny9036]

More videos…….Yaaaaaaassssssssss!

[@risasklutteredkitchen1293]

I love how the chefs jacket is too big on you. I have one and I have to roll up the sleeves 3x just to wear it. They gave it to me on a previous job and I kept it when they switched me to a different position. I put it in the back of my closet and I wear it every once in a while when I feel like it. The ones I wear at work now (if I wear one) are size S, which are too big on me (I’m a tiny thing). I felt bad for you while you were trying to peel the potatoes. I wanted to send you my ricer! I live in NJ😁 I read that the techniques in that book were undoable by home chefs. One reason I never bought it. I do have one of his books (one of the two you have there). I have only made 2 recipes from it over the years because it was too extreme in technique and my home-chef-techniques were easier and less aggravating.

[@mynxeats2360]

Takes hard work to a 3 Michelin-Star Restaurant Dish.. but great video as always!

[@liselottegonzalez9260]

We loved it 😂😂😂 I laughed the whole way through 😂😂😂😂😅😅😅😅

[@beautyontheinside144]

You did wonderful girl🎉❤

[@stephaniemedanich4098]

This was so fun!!’

[@yopispico83]

I loooooved seeing the whole process, I would have probably given up after the first setback (finding out the "meatloaf" hasn't got any meat LOL). But I have to say, I think you treated and judged the resulting dish unfairly. I'm no expert in high-end cuisine whatsoever, but I know it enough to know that the environment is part of the whole experience: it sets you in the mood and kind of guides you on how you're supposed to feel while eating the menu. Plus, the whole process of getting ready to go to the place also sets you up in the mood. I'm not saying that you should have dressed up all fancy or anything, but at least sit down at the dining table to try it LOL I'm pretty positive that your concept of the plate would have been at least slightly better than eating it out just standing next to the counter LOL

[@kaaayl11]

i love this make it into a series! maybe gordon ramsay next ?

[@honeysuckle]

He would roast me so bad! Lol

[@molebohengmaphepha80]

​@@honeysuckle😂😂😂😂

[@derekhorsburgh6238]

You did good kido! ... myself I wouldn't pay the outrageous price for a "fancy meatball" and if I ever ate that? I would most likely head to MacDonald's afterwards for a burger.

[@IOANNA333]

Haha, great content!👏🏻💞

[@Nerro2010]

That is a good husband.

[@Exiled_Rouge]

I could tell she put that jacket on fresh out of the Amazon packaging.

[@honeysuckle]

100%! 😅😅

[@ViRrOorR]

I wish you wouldve eaten the meatball at the restaurant first that wouldve prolly made the whole thing easier

[@honeysuckle]

There’s a 3 months waiting list and this is a challenge to try a new cooking style. It’s not about that… Not everyone can go there to “try” first and recreate. Plus the menu changes all the time.

[@ViRrOorR]

@@honeysuckle oh nrvrmind then job well done anyways and good luck on the next one =)

[@honeysuckle]

Haha all good. Thanks for watching 😊

[@vc6811]

What was this song again?

[@benseymour1870]

umm you got this

[@ashrar]

hi there , hope you are doing well , i'm an agent with kwai administration , we are working on bringing good content creators to the platform , and you were chosen , it is a good opportunity of work if you are interested let me know in order to provide more details .

[@cicilyly6027]

Still look yummy to me!

[@liselottegonzalez9260]

It looks amazing I had to add a second comment ❤❤❤❤

[@leahmesser6369]

I'm getting anxiety just watching her...yet I can't look away😳

[@karinwtfont]

I think it would have turned out better if you had just gone with your intuition and didn’t try to follow their recipes. I probably would have rolled the meatloaf into an actual round loaf and then sliced it. I would love to see you recreate this with your own creative take on the dish. I’d bet it would be great and definitely less stressful! I’m sure the French Laundry is good, but hype and celebrity status is often what elevates these restaurants.

[@ClauG1990]

You looked so stressed and at times frustrated 😰 maybe should’ve started with something a bit easier?

[@honeysuckle]

Haha yes! That’s ok it’s a fun learning experience

[@Unacuncunaamarilla353]

not to be mean but why didn't you read ingredients before going to the store

[@honeysuckle]

I look through the cookbooks to figure out ingredients.. i make mistakes, it’ll be ok

[@crumblebee6728]

A towel will help you remove the skin of hot potatoes

[@lsr1628]

Why does your eye color look different in the thumbnail?

[@JoanFFF]

Hilarious…..

[@TheDeadCobraTheDeadCobra]

That type of food is not art its starvation for to much money

[@Blabla_bloblo]

I feel like you could do so much better with more research tbh

[@JR-lw3ms]

Waste of time, effort, and money!