Testing Bourdain's Bisque vs. America | BTB E80

[@mitchmai]

Let me know any thoughts you have! I hope we did the man justice.

[@juancarrera8397]

Yes, lobster shells do have flavor. They contain glucosamine, glycoproteins, and chitin, which make them perfect for making stocks, soups, and bisques.

[@mitchmai]

Thanks man. I worded the question poorly on second thought. Thomas Keller is a big proponent of using just the body, not the legs, claw shells, etc. BUT I agree with you in that the shells can only add flavor. I'm not looking for purity. I'm looking for flavor you can't buy

[@KevinFeeley_KHF]

@@mitchmai Another benefit of adding the shells is that they contain all of that great collagen that then breaks down into gelatin in the stock pot. That's mouthfeel. That's texture. That's where the unctuousness comes from.

[@brucechamberlain7043]

Good Job Mitch.Cooking a recipe for the first time and having everyone like it is an accomplishment. Tweaks come after. Made me hungry again!

[@mitchmai]

Thanks brother, I had fun with it. And only (slightly) stressed that I would fail

[@cozm0859]

I made the video! It’s awesome to see your family and friends supporting you. This wholesome stuff is making me feel weird… SKÖL

[@mitchmai]

Hell yeah cozmo, you're a solid supporter. And dare I say.. sKolDIer... 🤫

[@adamsmith1269]

Hey Mitch! I just love your videos. Your presence is so authentic and welcoming. And you really have carved a special niche for yourself in the sea of KZbin cuisine creatives. Keep doing your thing!

[@mitchmai]

Hey man thanks very much for these kind words. Matter of fact I saved this comment to look back on when I'm lacking motivation. Glad you're with me

[@Jones229]

Blitzing the shells brings a lot more flavour.

[@mitchmai]

Agreed!

[@SeanByrne-vo1kf]

I have seen chefs drop a few ice cubes into the bisque before reheating, they pick up all the oil and they take them out. Then they gently reheat for serving. Tried it it myself on a few dishes works really well.

[@mitchmai]

Ah I like that a whole lot. Thanks for sharing. I did try using a giant ice cube and skimming the top, but that was beyond tedious. I like the idea of dumping them in, and pulling them out with a spider

[@andrewnestoras3927]

Nicely done making the bisque after the previous dish and sharing how to make the most of your ingredients!!

[@mitchmai]

Thank you brother, and thanks for the support as always. p.s. f*ck that DINER

[@m8rixnut]

Your persistence is admirable. Keep up the good work boyo

[@mitchmai]

Thanks my friend. Will do.

[@SatchmoBronson]

Looks bangin! I think one way a bisque can be thickened is with cooked rice? Either cooked in the soup and then strained out (leaving behind just its starch, to thicken) or blended in to thicken it more...thickly.

[@mitchmai]

Hey thanks for the comment dude! As for thickening, I'd say you're right with ur idea. If you haven't heard tho, check out 'beurre manie' which is a bit of a cheat code to thicken sauces I found. Cheers

[@bryonseilerXauBry0716]

Right on.❤

[@mitchmai]

Thanks for the comment man

[@bryonseilerXauBry0716]

Good lobster bisque is not easy. Damn good job.

[@GrilledTofu]

mmmm peasant food. 6:16 was funny love how you could tell it was going to be good

[@mitchmai]

If you were there with me you'd see a spark in my eyes that is somewhere between mania and absolute elation.

[@KevinFeeley_KHF]

A nice compliment to the shellfish flavor is sweet corn. If you spend the time to make a sweet corn stock it can go miles to creating a broader flavor base for your bisque. I like to save the tips husks and cobs from sweet corn when it's in season to make that particular stock base. When corn is in season just pop all of the stuff you'd normally throw away into a freezer zip bag and stick it in the freezer for use in the off season when you want to add the essence of sweet corn to a sauce or stock.

[@mitchmai]

Dude! Great tip. I personally love a lil sweetness added from corn. I'm going to need to recruit you soon as this channels guru

[@jpbanksnj]

This was fun. I miss the canned Bookbinders brand soups/bisques, they were the best but I think they stopped making them, haven't seen them in years. I never tried making Bourdain's, but I'm sure it's superior to anything commercially available.

[@mitchmai]

Yo dude! Glad you liked it. I'm just happy the man came out on top, otherwise I'd probably have to reassess some life choices.

[@BigCuse22]

Real Bobs Burgers vibes with the board. Also Wegmans, did I miss the fact you from the northeast or did you order it!!? Damn I didn’t think the channel could get any better

[@mitchmai]

Haha yup I'm on the east coast. Jersey

[@JWdeBoer]

If you finish this cookbook are you gonna do a series on another cookbook?

[@danieldavidmccabe]

Also curious. Tony’s last book was just all delicious stuff. Could be fancy, could be basic. His favourite thing in that book was a Fried pork chop sandwich. Worth a look

[@mitchmai]

Oh I've got some ideas in the works. Maybe a little travel.. who knows. But needless to say there will be more after Bourdain.

[@mitchmai]

I have such book! Matter of fact I'm making the stuffing from that book today

[@greekness27]

7:40 I’m cracking tf up

[@mitchmai]

The kids at the end make the video :) RAW reactions.

[@cam_ca973]

BRING OUT THE CLAM CHOWDER

[@mitchmai]

Now that is something I do have a love affair with.

[@andrewbrasfield]

Trade bourbon for the cognac and and call it whiskey bisqueness I'll see myself out

[@mitchmai]

YOU SIR are on to something.

[@ThePsychiatristsclub]

Margaret, if you see this, please come home. I will make you lobster bisque.

[@mitchmai]

Omg.

[@MadMFox]

Bet that's delish!!

[@mitchmai]

It was indeed my friend. Thanks for your comment :)

[@MadMFox]

@@mitchmai My pleasure friend. 🙂

[@prccap]

On a side note….Leeks have gotten so expensive!!!

[@mitchmai]

FR what is up with that. I wonder the flavor profile change if one just used onions

[@prccap]

@ because of the price I have just been using an extra onion. Hopfully they come back down before Xmas so I can make my Vichyssoise

[@victormai5182]

Probably for the best i didnt partake. I wouldve known which is which and biased toward the delicious wegmans

[@mitchmai]

GET OUT

[@derrydrendell307]

Not the e&j....

[@mitchmai]

It was something..