My GREATEST Fusion Recipe Yet

[@eeneeferrano1995]

LOVE THE ENTHUSIASM. Storytelling about the history was great. Your little mistakes and funny corrections (pan size, too hot to handle the beef) were all very entertaining. You're such a natural.

[@TriggTube]

Glad you liked it. Mistakes are the only way to make something new.

[@athos401]

As a Sicilian, this looks AMAZING!! I loved the explanation of the dish's story and of the difference of singular and plural forms of italian nouns (no one does that, thank you). You have a new subscriber.

[@TriggTube]

Glad you enjoyed it!

[@easyusername25]

I kept seeing comments about this channel being underrated. I figured they were old comments. Then I only now realized the subscriber count, this is by far the best cooking channel I’ve watched. Reminds me a lot of max from tasting history. Fun, education, well produced, funny

[@TriggTube]

I LOVE tasting history... I'm sure you can see the influence. Thanks for going into the longer videos too!

[@d3cent]

wait how does this not have more views

[@TriggTube]

I couldn't agree more. Haha. Thanks for the support. More videos to come.

[@blehlup]

Hi I’m the chicken that commented on your last video all about eggs, I just wanted to say the thing I liked most about this video is how the food was both egg shaped and full of beef thank you LSF great dish this week

[@TriggTube]

Please share the video with the rest of the chicken community. I'm happy you're enjoying the videos.

[@tontonsecotine2939]

Etant français et ayant été placé et élevé dans une famille d'immigrés italien venu vivre en France . Ayant deux CAP un de charcutier traiteur et un de cuisinier, je ne peux que valider cette recette 😍Une astuce concernant les plats avec une base de vin surtout de vin rouge comme pour le Bourguignon. Pour réussir son bourguignon avec des bas morceaux du boeuf dont les fibres de la viande sont très filandreuses par nature. Mieux vaut les marquer en cuisson dans le plat qui va faire la cuisson et non au four. Tu peux singer la viande dans la farine puis les braiser c'est à dire colorer les morceau afin de caraméliser ceux ci pour qu il puisse garder leur sang. Singer la viande permettra d'épaissir la sauce plutôt que de devoir rajouter la gélatine. Les faire au four leur fera rendre de l'eau et la viande risque d'être très dur à cuir la rendant caoutchouteuse De plus en braisant la viande dans la cocotte quand tu verseras le vin, celui ci va délacer tous les sucs de cuisson caramélisés de la viande. La faire au four vous fera perdre beaucoup de saveurs. Une autre astuce pour le bourguignon. Concernant le vin rouge il faut toujours le faire bouillir à part puis de le flamber. Cette action va lui faire perdre son alcool. L'alcool et les tanins très présent dans des vins rouge de table pour faire la cuisine vont acidifier encore plus la viande et donc la rendre plus dur à cuir si on ne fait pas cette étape. En faisant ainsi le boeuf bourguignon peut se manger avec une cuillère tellement il sera fondant car il sera confit à cœur. J ai été surpris de voir pour la première fois sur youtube quelqu' un qui ne semble pas français, d' être aussi calé dans ces réalisations et surtout et c'est une énorme surprise pour moi, de voir un cuisinier qui sache faire une demi glace de bœuf pour sa création, franchement je dis chapeau l'artiste, bravo ! Pour le vin bouilli et flambé tu peux le faire aussi pour une marinade que tu peux préparer à l'avance pour faire par exemple un coq au vin, le coq étant une viande très coriace la marinade ne doit pas être acide ou la viande sera dur et immangeable même en la cuisant longtemps. Super chaine, bonne continuation à toi..

[@DisgruntledSquiggle]

This reminds me a lot of papa rellenas, just with a different filling. My aubuelita usually does beef, boild eggs, and olives for the filling. This looks good I'll have to try it out

[@TriggTube]

Yeah. They have a croquetas vibe too.

[@HeronCoyote1234]

I was thinking of those! Yum!

[@MarcyCowan-b2v]

Tessa and I are loving it!!! Bravo chef!

[@TriggTube]

So glad you're enjoying it!

[@yellowhorse1]

My Dad used to make Beef Bourguignon for our fam when I was younger. Damn I miss him. Wish I could sit one more time at the Dinner table with him. He would've loved your recipe :)

[@TriggTube]

Thanks. You should make a big pot in his honor. Or learn to make it for others, so that one day they can remember him through your food as well. 👍

[@BenBenBenBenBenBenBenBenBenB3n]

as a half French/half Sicilian, I WILL try this

[@TriggTube]

It's perfect for you

[@Townguard]

Literally the American Dad's episode with slow cooker "The longer it cooks, the better it tastes"

[@TriggTube]

Facts

[@nazam8211]

LOVE, LOVE LOVE! Great recipe, informative, witty and funny and also so han... humble 🤭 Bravissimo! 🤌🏽

[@TriggTube]

Haha. Nicely done.

[@andrewwinoto2421]

wow just wow

[@ohaiClemmy]

I love this channel so much! 🧡

[@TriggTube]

So glad you liked it! And went back to watch the old videos too!

[@marcusrobertsson1898]

I was looking for something fun to do with potatoes and my slow cooker. I guess I'm gonna do a take on this.

[@andreasalinas6080]

this look so amazing! and challenging... that I'm going to do it. In Bolivia we have a similar dish, it's called "stuffed potato", but of course it doesn't have bourgignon beef inside😜. Excellent! thanks for the video and the recipe 😇

[@TriggTube]

Hope you like it!

[@blueraveb1862]

Looks so good 🤩

[@TriggTube]

Amazing. Truly.

[@octavian7637]

4:00 When i first saw this dish in ur last short, i thought this looked like a kibbeh, so i need to see it, and now you're telling us arancini is literally an Italian kebbeh. (precisely look liked iraqi potato kubba, which is just kibbat hallab made using potatoes)

[@TriggTube]

Yeah! The history was super interesting to discover.

[@jasonchun8623]

🔥 🔥 🔥 ❤

[@TriggTube]

🫡

[@jamiebruner8463]

It's much easier to shred meats by just putting it into your stand mixer on low in my experience, I have bad wrists 😅

[@TriggTube]

True!!!

[@robertbeurre1825]

Your channel is everything I’ve been looking for in food KZbinrs these days. A lot of the people I used to watch have either degenerated their content into showy, Mr.Beastified videos with lame jokes and over complicated recipes for food that should not be crazy. Your content is charming, innovative, educative, and entertaining. Good luck with your channel friend, I am rooting for you! (Also if you could make some vegan videos that would be amazing :))

[@TriggTube]

Thanks so much, I'm tying to make something new. I'll make some vegan recipes here and there as they come up. I'm not avoiding them, I just mostly cook omnivorously. 👍👍

[@maddykate28]

Trigg! When did you go to culinary school omg this is amazing 😱

[@TriggTube]

I went to the school of the streets. Cooking was always cheaper than going out.

[@NemuriNezumi94]

this looks pretty amazing, would have added some strog flavored cheese to that potato coat for extra flavor especially as they usually put a heck tone of cheese nside arancinis in the south xD in any case looks pretty darn tasty

[@TriggTube]

Yeah, I tried to keep it true to the beef Bourguignon, but that would be a level up for sure.

[@chasethewolf4930]

If i wanted to bake the balls instead of fry them would you have any idea on how long to bake them for?

[@TriggTube]

No idea. I'm honestly not even sure it would work, or if they would just melt. Sorry.

[@marqueishasparkle5977]

That banjo music sounds…really familiar

[@grandpretredesalpagas4665]

Do you know why boeuf bourguignon takes so long to bake ? It's because it is peasant food, in the middle ages people would put things in a pot and let it cook while they worked and often didn't change the pot for multiple day, as long as it was cooking there was little infectious risk Also good on you for using a french wine but langdoc as a really different soil from bourgogne so the wine probably had a much more mineral taste, also stronger since it saw more sun but that's really just for information, that kind of recipe were originally done with whatever you had on hand so that's really no matter

[@grandpretredesalpagas4665]

Also it's looks so freaking tasty I'm absolutely making that

[@trudybongers3534]

❤❤😂😂 Trigg you are an amazing nice man and cook😮😮😊😊

[@TriggTube]

Thank you 😋

[@iangrissett9203]

Saw you are sick in the hospital, get well soon!

[@TriggTube]

Thanks so much. 👍

[@deedee2874]

is the potato mixed with anything to make it not fall apart.

[@TriggTube]

No. Just cold potatoes.

[@deedee2874]

@@TriggTube I'm going to make a mushroom ragout to veganise it!

[@dr.pepperaddict8071]

I made this... I cannot believe how good it was. A shame this is a once in a year dish for me

[@TriggTube]

Yeah. A lot of work, but so worth it

[@KellsieDomnitz]

How do I seriously become a taste tester?

[@TriggTube]

You're on. The list.

[@Lirvax3]

great video, but now i'm hungry :(

[@Sthuont]

Delicious! Just made it - took a bloody long time, and didn't help making allocations for my sister who's gluten and sulphide free (sulphite? sulphate? I can't even fucking remember - oh well, that's what you get when you do meth, kids 🤷‍♂), but if you've got the spare time and need a distraction while you're coming down, then it's worth it. Chef's kiss 😘👌

[@_PURAVIDA]

Michelin Star DO NOT use store bought stock EVER! Add another 24 hrs to make this recipe.

[@soloPictureStudios]

Wonder what a vegan I wonder what a vegan Arancini would be like?

[@TriggTube]

Maybe a bbq jackfruit Arancini? Cornbread batter on the outside....

[@janetgoldszer3565]

Bellissimo Looks delicious

[@robertbeurre1825]

@@TriggTubeooh that sounds really good

[@p0331546]

what?! no cross section show?