Marco Pierre White’s Posh Rabbit Pie tested my sanity

[@SoTypicallyMeh]

Jamie didn’t say anything when the sirens went by so those people are *doomed*

[@sabrinashadah]

I always repeat with him every single video, and when he didn't, I was very disappointed.

[@Nightenstaff]

Barrel crafting vegetables changes a man.

[@dewey70]

I couldn't tell if that was in the vid or RL. But I was devastated he didn't do it.

[@Enhancedlies]

first time ive ever seen it happen!

[@jesm9776]

He was fighting for his life

[@bondfool]

I can’t believe he made you spend like, 20 minutes carving full-sized carrots into baby carrots.

[@hellomandarkk]

@@bondfool right? Just buy baby carrots lol

[@Anjel1e]

Now I'm wondering when baby carrots came on the market.

[@dekenomad]

That's exactly how baby carrots in a package are made. Shaving down bits of bigger carrots. Weird as it is. Totally would have saved Jamie some time, not disputing.

[@bondfool]

@ 1986, four years before the publication of this cookbook

[@LivinInSim]

Diner: (sends food back to kitchen) Absolutely not. These vegetables are NOT in the shape of barrels!! Nor are the leeks pencil thin! Abomination!

[@LadyBeyondTheWall]

When you kept accidentally calling the rabbit duck, ALL I could think was "It's rabbit season!" "No, it's duck season!" "No, it's rabbit season!" a la Looney Tunes!

[@hellomandarkk]

@@LadyBeyondTheWall damn unlocked a core memory lol

[@TexasPQ1]

And the shotgun being pointed back and forth! 😂

[@Redipstick]

For the win

[@browneyedcarney]

Hilarious!

[@nellgwenn]

Hold it right there buster. Pronoun trouble.

[@AquaShibby3000]

Marco Pierre White really out here publishing a book full of recipes he wrote specifically for Marco Pierre White.

[@VidRackoff]

Preach.

[@lindsaykchambers]

Decorating the bunny with its own food.. truly diabolical >:)

[@stephaniepruitt3642]

😅😅😅

[@suzannahstan]

Oh my GOD!!! I didn’t even think about that!!! MPW really is a sociopath. Cooking cucumbers was the first clue

[@calvinthegreat69]

Chopping veggies being harder than breaking down a whole rabbit is the ultimate example of the silliness of fine dining.

[@Annie1962]

Agreed, a lot of faffing around for what......

[@MzShonuff123]

Well in fine dining establishments, they have some sous chef whose only job is to do that veg; home cooks don’t have the staff for these fancy recipes

[@Nightenstaff]

It's pageantry without effect. Maybe at some level of wealth and extravagance you demand to eat all your vegetables in barrel form, but I certainly haven't gotten there yet.

[@sevenember3332]

Unless you’re saving every shaved scrap for a stock or for other purposes, it’s a tremendous waste of food

[@LeesaDeAndrea]

​@@sevenember3332And time.

[@Charlie_8rown]

So, yes in culinary school we practice this a ton. Can't tell you how many things we had to tourne. Just a little tip when doing it, you want to pull towards you and not away from you. A tourne should have 7 sides. The waste from a tourne is typically used in another dish or turned into a puree.

[@leechowning2712]

Or, of course, joining the rest in the stock pot.

[@logangb]

I never got the tournée down. I got a bad score on my vegetable prep test and vowed to never do it again lol and I haven’t.

[@Charlie_8rown]

@ Yeah, I definitely had a few people struggle with their scores with knife skills. I had practiced before starting so my scores were in the 90's. Speed and Accuracy is crucial. We would do them everyday and had less than 3 minutes.

[@martinmoore5758]

Ive never had trouble turning veg I could do it the first time I was shown . In fact the chef at the school assumed I’d worked in restaurants before which I hadn’t. I put it down to a childhood spent whittling sticks with a penknife. Isn’t it obvious that you pare towards yourself ? And one stroke a side otherwise you’ll end spending hours and your veg will be badly shaped. Turning veg helps it cook evenly . All the pieces are the same size and they roll easily in a pan of buttery glaze. Form follows function

[@Charlie_8rown]

@@martinmoore5758 Same here, I didn't have any real issues with it. You would think it would be obvious that you would do it towards yourself. In this video it hurt me seeing him struggle with this and kept doing it away from him.

[@FishareFriendsNotFood972]

I feel like Jamie is leaning into some masochistic tendencies with how he keeps coming back to this impossible cookbook

[@danalynbegin6991]

I think the new years resolution should be to stop cooking from this book; Jamie did not appear eager from the get go.

[@noelbecker7002]

All he really needs to do is chop the vegetables. He is the only one who will see how they are shaped.

[@roseargetsinger2217]

An hour & 45 min. to waste two thirds of the vegetables. I wish he had a stock pot going for all the waste.

[@ilfaitfroid9739]

Thanks for doing Marco White so we don’t have to

[@GreenClassified]

Lol true

[@cthulhudude23]

When you said you had already spent an hour and 41 minutes on veggies, then the camera panned down to the meager tray of results, my heart instantly went out to you, Jamie. Classic MPW being extra with things only 0.01% of his guests would have even noticed, much less commented about. I'm all for challenging ourselves and getting out of our comfort zones, but damn, some of it is so self indulgent that if you aren't enjoying that level of precision, it just plain isn't worth it.

[@2615ParkAvenueAssociates]

I hope Jamie is using all the scraps and turnings to make veggie stock or sauté, as big kitchen's would otherwise these recipes are all about waste. It would be nice if Jamie would slow down a little, all the casting about and recklessness gets a little old and doesn't seem like he's taking old lessons on board. Kudos to him for tackling new, and difficult procedures but a little more planning ahead and organizing will go a long way----which is undoubtably tedious but necessary as you progress as a cook.

[@calvinsbnb76]

I think the idea is to have items that are the same size and shape, but comprised of three different flavors and colors, i.e. three different veg. There's a certain delight in that when it's brought to you on a plate -- it's just not something you'd do at home, nor something you'd expect in a bistro. Marco was going the extra millimeter for Michelin.

[@CuriousCrow-mp4cx]

As profession chefs are taught to carve vegetables, anyone who wouldn't notice in a restaurant, especially a Michelin-starred one, is just flexing their bank balance. And perhaps that's the greater tragedy. And as for Jaime wanting to try this skill, well... there's a mountain, he's going to climb it.

[@johnkiniry7244]

Asking the timeless question: " What have I done to this poor cucumber?"

[@rushcarlton]

1:26 I hope everyone’s OK.

[@therealdeedox]

we all do

[@tracymyers9771]

Haha! You beat me to the punch! I hope everyone is okay and I'm not driving!

[@robschaefer1495]

My first day in my culinary externship was at a brewpub in Phoenix. My first task from the Executive Chef was to tourne 25 pounds of carrots. Took me hours. By the end, I was really good and they were perfect. The chef comes over after I am done, goes through them all, pointing out the good ones and bad one. He said good job and then dumped them all in the vat of stock he was making. I was so pissed. He just laughed. He said it happened to him when he was young and now I am part of the fraternity of chefs.

[@origami_dream]

Truly the cycle of abuse.

[@bronwhitworth7086]

It’s a rite of passage! Having spent decades in fine dining and its ins and outs I really feel for Jamie! He’s doing a really bang up job! But at the same time it’s hard to watch without talking to the screen saying ‘use spring onions! Barrel cut! BARREL CUT! Don’t worry about the wastage…that’s your stock or soup of the day for the cafe….’!!!

[@Marielm1]

A roll of masking tape and a sharpie and no more guessing which is fish stock and which is veg. Love watching your videos.

[@Art930]

For your leftover daikon: peel, shred, add oil, vinegar, chopped dill, salt and pepper. A delicious salad that is great alongside beef.

[@Zanbutt]

You can also chop it into quarters and stew it in some water, soy sauce, mirin and sake. It's very versatile!

[@amoghkm6842]

If my leeks aren't permanent-marker-thin, I don't want it. Marco can shove his pencil-thin leeks under his sink.

[@Ruth695]

Ha ha

[@sophiadebar382]

Seriously. Aren’t pencil thin leaks basically just green onions?

[@adalexander123]

@@sophiadebar382 pretty much, the pretentiousness of marco pierre makes me believe he lives up his own butt and hasn't been out in a long, long time

[@CraigWarden1]

But he’s a Torontarded lad. He knows wher the wild spring leeks are found in Calpoy Bay

[@CraigWarden1]

@@sophiadebar382 Hell no. Small long tulip bulbs kind of things found in the wilds of the north in Ontario

[@CraigWarden1]

Seriously. After supporting your channel for quite some time, still incredibly entertaining and talented. Please keep it up Jamie

[@johnryan509]

Delighted to see another rabbit recipe. Grew up eating rabbit as my dad used to hunt. Living in Japan now means it is expensive to source, but I do occasionally splurge.

[@cookies.358]

Calling a radish by its Hindi name "Muli" in a French recipe is a diabolical way to make a recipe more complicated than it is.

[@sethjacksonanimation8407]

ive heard daikon called mooli a lot, and its a different type to the little pink radish you get in europe - so I think it's called that for a reason!

[@reneemoreno8030]

Jamie...be proud of yourself. You have improved and now are comfortable with your creativity. Julia's braised cucumbers...🙏

[@pegm5937]

How to make a Sunday morning 200% better...Jamie's cooking show!!❤ Let's do this thing!!!

[@jeanettefuller6354]

You have just got to love how he soldiers on, no matter what the challenge is, good on you Jamie🐨🦘🐨🦘😃

[@gagamba9198]

Coin-shaped leeks are just as tasty as baguette-shaped ones. Same for barrel-shaped carrots, cucumbers, and daikon.

[@cheriedoughan5583]

Less waste and time. Was very nervous I was going to see blood and not of rabbit

[@Wlduser]

Yeah, I dont understand the art of this dish.

[@hellomandarkk]

@@cheriedoughan5583 less waste? He wasted over half of the ingredients lol

[@may_kazue0712]

@@hellomandarkk I think they meant the coin shaped cutting was less wasteful not the barrel cutting.

[@hellomandarkk]

@ ah I see!

[@caseym9656]

Your knife skills have gotten so much better. I’ve been binging all your episodes and the change is impressive.

[@TheOdderlbert]

yeah. but 3:02 is an absolute nightmare of a technique...

[@jacqueshebert6445]

if you need to crush just a very small amount of whole spices, probably try to use a mortar and pestle instead of a blade grinder

[@laurahodgson6531]

Poor Jamie. Marco had a whole kitchen full of chefs to torture with these recipes, it’s madness to do all of this yourself 😂

[@marthalorden8498]

When making your barrels, draw the paring knife TOWARD you, not away from you, to avoid slashing your index finger. You got lucky.

[@richardhoare9963]

@marthalorden8498 Never cut towards you. Better to lose a finger tip than puncture your liver. The Great Saphenous Vein is colloquially known as the Butcher boy vein. This is as a result of the large number of apprentice butchers who have stabbed themselves in the groin when the knife has slipped.

[@LittleCheebs]

Or just... dice them into cubes like a normal person lol

[@debbiecallahan-rw9xe]

Or just use the peeler with short strokes at the ends to round them

[@LycanFerret]

I do the superior option and put the item I am cutting on a flat surface, then cut down it. I find holding vegetables or fruit in my hand makes cutting them significantly more challenging, especially as your hand takes up 90% of the space. But I have no idea how you'd ever cut your torso with a knife unless you were planning on doing it. Skill issue.

[@LycanFerret]

So basically this is how I cut vegetables and fruit: If I don't want the ends(like with onions or squash) I cut both ends off and set the item upright on a flat side. Then I take a knife and carve underneath the flesh, removing the peel. If I want the ends(potatoes or apples or tomatoes) I slice it down the center then lay it on the flat side, then do angled cuts from the spine of the veg/fruit to the table.

[@JohnRNewAccountNumber3]

You can boil the rest of the daikon (DIE-kon) diced with garlic in chicken or veggie broth wih soy sauce and fish and/or oyster sauce, then add scallions and sesame oil & toasted sesame seeds and it's delicious and very warming. I do it all the time. Could definitely add any leftover leek partway through as well.

[@BnFGProductions]

I think that’s a delicious recipe that would be fine without the tournéd veggies which seemed to be the biggest pain. Fine when you’ve got a team of prep & line cooks, less so at home!

[@annemarieanderson4824]

This recipe should never see the light of day again

[@pfreelantz]

If you have marker sized leeks and need pencil sized, you can just peel off layers until its the right thickness

[@emtims1670]

I think that cutting the vegetables to roughly the same size would have been sufficient. Most home cooks don't have time to tourne veggies. I do appreciate your commitment though.

[@candyparent2483]

Thanks Jamie ,looking like a dish I would try. Grew up eating rabbit as we lived out in the country and rabbits were in plentiful supply. Nothing like a hot rabbit stew on a cold winters day!

[@RockHoundChic]

OMG Jamie!!! You had me busting up laughing when you took a sip of the broth thinking it was vegetable and got surprised with the fish!!! I was crying from laughing so much!!! Loved it! Great meal with the DUCK....OH wait.. RABBIT!!! LOL

[@maximiliandort3489]

Some examples of "fine dining" are just exercises in tedious bullshit that add nothing to the finished dish. Props for going through with it.

[@annmarienoone9879]

I totally agree, wasting vegetables to get some stupid shape.

[@darkhenrahl]

@@annmarienoone9879 The shape is to ensure the vegetables cook evenly, so they can be prepared beforehand and the Chef knows exactly when to start them so they are perfect when plated/served.

[@gabemoses1004]

@@darkhenrahl if you want something to cook evenly you don't cut it into a shape that is thinner on the ends. That just makes it cook less evenly.

[@rosezingleman5007]

One of my kids has been working in fine dining for 22 years. Michelin stars and all. He says it’s about the aesthetics. But at home, it’s not about that ever. His favorite is tamale pie with cornbread on top.

[@udasai]

The bored rich like when peasants jump to their absurdity. When material want becomes a bland parade of gold, marble, and leather, getting over on people is your only joy as a dissipated loser/winner. That's why they love gambling and showing each other up.

[@onemercilessming1342]

Look up on KZbin a song called "Run, Rabbit, Run." My father, in the 1950s, hunted to supplement his meagre income as a carpenter living in the declining coal fields of NE PA, USA. We had deer meat/venison, pheasant (not under glass, though), rabbit, and squirrel. To this day, I love poached rabbit!

[@pjef1956]

My Dad also hunted when I was little, to supplement our food. Western PA. Deer, pheasant, rabbit ... My Mother said I never liked the rabbit and found it "stringy". I don't remember it at all. I just remember the pheasant feather he gave me, that I still have ... LOL. (This was the late 1950s.) Both parents were first-generation American children of Italian immigrants, so I'm guessing my Mom cooked the rabbit in tomato sauce....

[@michaelgadsby]

I danced with my grandma and grandad in the early nineties to Max Bygraves' version of this song on the big vinyl cabinet ❤😅

[@Martick05545]

To check if the oil is ready, there are three tricks you can use, each one becoming more obvious and higher temperature: 1) Look for a shimmer on the top of the oil. If you're watching the oil its similar to the coagulation on the top of a sauce. 2) Place the end of a wooden implement into the oil. If the oil bubbles around the wood, it is ready. Works with a toothpick! 3) If the oil beings smoking it is very hot. Check you oil's smoke point if you want a precise temperature.

[@Notkimbosliced]

Watching you work on those tournee gave me flashbacks to culinary school. I had to practice those for hours on all sorts of vegetables. Using a convex rather than concave shaped paring knife blade would make a huge difference if you ever attempt it in the future

[@WinstonSmithGPT]

I don’t have any idea how you tournée some those super small pieces.

[@Notkimbosliced]

@WinstonSmithGPT carefully and painstakingly. Get used to nicking your fingers

[@WinstonSmithGPT]

@@Notkimbosliced I bought a birds beak knife from Made In. Less than 1 second after opening the box i was gushing blood. It’s back in the box and there it shall stay.

[@katehobbs2008]

Much Ado About Nothing? Life is too short for tournéeing cucumbers! Love your work Jamie. 23:12

[@KenKeenan1973]

MPW probably had a harried minion to turn the veg for him in his restaurants!

[@agp11001]

@@KenKeenan1973 Yes.... that's how kitchen brigades work.

[@labcat647]

Just read about Tourne’ cuts in “Gourmet Cooking For Dummies”, and not an hour later, Anti-Chef is talking about it… weird coincidence.

[@traviswhitman3760]

"I have an itch!..." Jesus how often that happens just AFTER no hands left on deck... 😅😩🤣

[@Kennyselman]

Yeah, flat leaf parsley is not Chervil, we all know. The browning on the puff pastry in the OG photo was just egg wash with a little butter before baking the puff pastry. Standard stuff. This one is more about the technique for the tournet vegetables. You can use the scraps to make the veg stock (which makes sense) and can use that to make a rabbit au jus with the bones, chicken stock. Adding the cilantro to it is a unique idea, and pretty refreshing, sorta a herbaceous addition, like mint, but in a different direction.

[@heatheryarbrough5255]

I can’t help but think Marco Pierre White is sitting at home laughing his butt off right now watching your video cause I am🤣love your videos.

[@Chiamex]

I love the way Canadians pronounce pasta as "pASSta!"

[@AquariusOne82]

Excellent!!! Thank you Jamie. Please keep these White Heat recipes coming! Very helpful watching these videos in recreating these recipes at home. Thank you!

[@Redipstick]

Holy hell! I appreciate you doing this so I never have to. That cookbook needs to go

[@evaopal]

Thank you for your work, I enjoy all your videos ❤

[@leslyestych68]

Did your wife have the baby? You look so tired and my heart goes out to you. French cooking is such a faff. A carrot tastes like a carrot cut into a fancy shape or not. ❤

[@andrewinnj]

😂 ruthless.

[@bionicernst]

Making a leak into the shape of a baguette was Marco's excuse so he could yell at a lowly Sous chef and make them cry, so he can feel superior.

[@skinnysnorlax1876]

He didn't make them cry, they chose to.

[@olivialouise9117]

I love your video so much, thank you for consistently putting out such enjoyable content.

[@nancymcdermott880]

Beautifully done and I'm so glad you enjoyed the dish.

[@cinnamonraw9911]

This whole barrel,shape thing leaves me shaking my head. Life is too short

[@voelkercpa3623]

Egg wash the pastry for the shine and browning

[@danielsantiagourtado3430]

Love your content! You always make My day ❤❤❤

[@stephaniejaniczekssmugglerscan]

You did a great job! The fish stock…. When your least expecting that.😂😂😂

[@KevinFeeley_KHF]

Duck season? No! Rabbit season!

[@tammyford2357]

😂 I was going to comment the same thing.

[@Starbuck2005]

Hi Jamie, I always love watching you challenge yourself! Thank you! I wondered if it might have been easier to shape the vegetables with a peeler instead of a knife? Sometimes chefs do things the hard way when there are simpler ways! 😂😂😂

[@Hilly88]

Looks beautiful Jamie, well done sir

[@evanchristian1751]

I lost it with the “cut the leek into a baguette” bit 😂

[@browneyedcarney]

I'm so glad you said it, Jamie - such a waste of food to whittle down vegetables for presentation sake! Would anyone care what shape a carrot is, if the meal was delicious? I think not.

[@CuriousCrow-mp4cx]

You eat first with your eyes, and at Michelin-star level, you are serving people who eat top quality, high-end, connoisseur food regularly as part of their job. So you go the extra step. But, chefs aren't trained to develop recipes as part of their basic training. For instance, the Fallow restaurant have a Development Chef just designing recipes for their menu. The publishers should have hired one to make the recipes "home cook friendly", as Marco nor his editor obviously didn't have the idea that this should be done.

[@kathleengary6979]

Marco's recipes are ridiculous. I much prefer Julia.

[@Nixx0912]

I seriously suspect he's either a sadist or taking a piss and laughing like a movie villain thinking of the people using his cook book.

[@Rosa-kd2cl]

That’s the joy of modern Michelin dining. Half delicious food half pageantry.

[@CapriciousChaos]

​@@Nixx0912I'm guessing it might be a bit of both.

[@jacquelinewillems981]

Cilantro is the leaves of the corriander plant. Not to be confused with corriander seeds, which has a completely different taste. From SE shores of Lake Michigan USA

[@suran396]

People who have a sensitivity to ... ummm.... the c-words.....disagree that there's any difference

[@KevinOder-d8w]

I appreciate that you try follow these recipes to the letter. When I was first learning to cook, I did the same thing. It's good to learn the techniques and then choose which are worth the time based on personal choice. I remember Kenji saying his Food Lab has all the science and information to know why each step works and what the incremental benefit is so you know it all to make informed choices. But he doesn't really expect you'll always take the time to do all of it. This cookbook, however; doesn't seem to contain any of the science or reasons which makes it all vague trial-and-error. Thank-you for all of your fabulous videos!!!

[@darcyjorgensen5808]

DIE-con radish ~or~ DYE-khan radish

[@roseargetsinger2217]

The dish looks amazing.

[@christiankirkenes5922]

The offcuts from the barrels make a good stock

[@heed-shot4971]

Man I love the Marco Pierre White recepies Jamie !

[@sarakent52]

Me watching Jamie take a cautious sip of the stock 😬😱....."That's fish stock!!" 🤣🤢🤣🤢 Jamie gold. Don't ever stop being you lol.

[@GOAFPilotChannel]

Bugs and daffy would lose their shit with you confusing rabbit and duck lmao😂

[@kineticfractal6804]

Thank you! 💛💛 Edit: Jamie, you've just come so far! 🎉🎉

[@mindysuarez1699]

If you have any diakon radish leftovers get some brochen or hard type bread like brollillo spread butter german bologna or mortadello a slice of diakon radish and grain mustard. Great sandwich ❤ also, diakon goes great in stews and roasts

[@jonoleslie]

Genuinely impressed by the rabbit filets!1

[@steveolson4123]

(Laughed at the fish stock) I ran into the same damn problem, only mine was with meat. Now I label all the containers and packages. It is amazing how fast you accumulate mystery meat. I still have stuff in the freezer that might as well have a big ? on the package.

[@hezaachan]

Daikon radish is really great for pickling! The first time I got my hands on one I did a really simple recipe that I just poured into a jar and let it do it’s magic in a few hours in the fridge! I’m pretty sure it was My Korean Kitchen’s recipe for quick pickled carrots and daikon and it was delicious!

[@dianacfleming]

That sauce looked wonderful. Seems as if it would go well on any spring vegetables.

[@heatheryarbrough5255]

Try using the peeler to shape your barrels. It’s much easier

[@suzannegogranogo9464]

Baguette may mean cut on the diagonal like a baguette is sometimes sliced.

[@hhdhpublic]

y not just say cut diagonally then ._.

[@DrRonaldSIpock]

@@hhdhpublic because he's biased

[@agp11001]

@@hhdhpublic Because it's French cuisine that has been using its own vocabulary for centuries? Why is it called a Smashburger when you don't actually "smash" the patty but just flatten it, without causing damage?

[@karenseibert5214]

Deconstructed rabbit pot pie - you did a beautiful job!

[@lighthousemassageSA]

Ohhh boy, it’s MPW day!

[@IndiaHavenwyckDolls]

Jamie, you did an beautiful job.

[@carlahartsfield6090]

Funny video! Your patience with those French vegetable barrels was astounding! I keep thinking, omg, not me!

[@agp11001]

If nothing else, it's a good way to hone your knife skills. I learned it when I was still working it kitchens, and I probably use it once a year when preparing Christmas Dinner, if ever. Definitely not something you do for your day-to-day cooking.

[@mathildeald8061]

As a french I've never heard of baguette shaped leaks

[@margaretrash2914]

I’ve never had rabbit but now I really want to try it. Thanks!

[@pinkhope84]

Its kinda a mix between chicken and Tender loin, lean meat.

[@Annie1962]

LOVE DAIKON - eat it all the time raw or cooked .. low calorie and low fat. YUM

[@paulacrawford5209]

Really darling please get a lazy Suzanne for those smooth 360 shots!!🎉😂❤

[@HeatherLandon227]

Pickled Daikon Radish is one of my favs.

[@alenaababon1523]

So cool to see what mulli actually looks like. Ive only had it shredded and put in indian parathas!

[@suran396]

I LOVE leeks. I use them in many, many recipes that don't actually call for them. Sometimes I use them in place of onions and sometimes I use them in addition to onions and sometimes I just....use them. LOL So, one yesr I decided to grow leeks. My local farm store had them started and about 3 inches tall. I planted probably 30 of them. Pencil thin leeks are the best I got. I digured they were worthless. Little did I know I could sell them to insane French chefs!

[@paulvetch8518]

Turned courgette makes a lot more sense than cucumber and would probably be a lot more pleasant (both to look at and to taste)

[@Nixx0912]

I had (possibly still have somewhere, I'll probably find it again if I'll be moving) a little book with south american recipes. I made rabbit in chocolate sauce, less fussy than this and absolutely delicious. I really have to try find that little book, that was best spent 2 € ever.

[@chef_hoyle7180]

Pencil leeks are just baby leeks lol. I am very much amused by the prep. Ty i had a long day ha. Keep up the great vids.

[@bondfool]

Duck/rabbit confusion? Okay, Elmer.

[@robertkeffer3361]

Tourned vegetables carry over from classic French haute cuisine, where they garnished beef roasts like Filet of Beef Richeleu or Filet of Beef Rennaisance. They do make a difference...only if you have a full kitchen staff who do nothing else but prepare vegeatbles in this manner. Otherwise, it's a good knife skill to have, even if you seldom use it.

[@BenjaminKühn-m9u]

You can cut easier shapes likes caros though and have similar effect, like when you put them into a dish noone needs those classical shapes.

[@suran396]

It makes a difference??? How???

[@katiep6752]

At 1:25 in “ I hope everyone is okay” love you Jamie❣️

[@doloressims5677]

use a peeler and shave down from the centers to the ends to shape.

[@vlogerhood]

Rabbit and hare are noticeably different creatures btw, it is best not to use the words interchangeably in cooking since you will get quite different things. It is kinda like deer and elk.

[@sevenember3332]

Elk are a type of deer, though

[@asdfghjkl-pb6kv]

​@@sevenember3332Great job missing the point 🤦‍♀️

[@sevenember3332]

@@asdfghjkl-pb6kv Be more specific. What you said is akin to saying, “leporidae and rabbit”. What kind of deer are we comparing to elk? White-tail? Mule? I get the point, flavor profiles and uses differ between species, but they can also do so within the same species depending on their diet and terrain. Word usage matters when you’re trying to make a point, too.

[@asdfghjkl-pb6kv]

​@@sevenember3332All I said was "You're missing the point" and you still are 😂

[@jacquelinewillems981]

Chimichurri is a sauce that can be made with cilantro leaves or its a pork sandwich in the Dominican Republic.

[@cyndislygh-morefield2461]

This probably wasn't the best video for me to watch today. My pet mini lop bunny passed away this past Saturday. I had to skip the part where he chopped up the rabbit.

[@LA_Viking]

The rabbit pie sounds both novel and appealing. I'm from the extreme south of Louisiana and even the Cajuns haven't thought of it. But I can't see the allure of cilantro combined with rabbit.

[@KarynHill]

It's not that I'm not into the taste of cilantro, it's that it tastes like the insecticide I used when I did pest control. No, I didn't intentionally taste it, but when you're doing a clean out, sometimes it's just in the air and you end up tasting it. And if I didn't know better, I'd say cilantro is what's used to make it. I very much wish I liked it because more and more, it's in so many dishes. That seems like a deconstructed rabbit pot pie, which I can totally get behind. But I'm not cutting anything into barrels-I like veggies too much to waste so much of them.

[@pjef1956]

I'm one of those people that find Cilantro soapy tasting ... I never realized it, until I noticed that everytime I had nachos with dipping sauce as an appetizer at a Mexican restaurant, it tasted (and smelled) like they squeezed out the dishrag into the liquid. I finally learned it was cilantro, and that I have the weird genetic variation. Of course.

[@KarynHill]

@@pjef1956 It does make navigating Mexican restaurants a bit difficult. More and more, cilantro is being added to all sorts of things, but particularly Mexican food, which I happen to love. So I make Mexican at home a lot!