This Recipe Will 100% Make You Fall In Love With French Cooking

[@thatdudecancook]

I'm not sure why I'm taking so many shots at Grandma recently lol

[@clippy8984]

Fuck grandma, All my homies hate grandma 😤

[@DisparityOfBeliefAndTruth]

As good as you are, your stock just went WAY up when you mentioned you don’t drink. Bravo! There is a shortage of us non-drinkers.

[@allieandbo]

@@DisparityOfBeliefAndTruth Agreed Tom! I wish everyone would quit! That way I wouldn't have any problem finding the good bourbons I love so much.

[@colewelch2086]

She deserves it.

[@skibidi.G]

Attack the fridge bro, we love it anyway 💕 , what did it do wrong ???

[@MD-sj2dn]

What I like about this guy is he gives realistic cooking times. None of this “brown the mushrooms for 2-3 minutes” bs, no it takes 10 min.

[@BlindfoldedFox]

Wt about the oven temperature ?

[@Gdwmartin]

@@BlindfoldedFox As a cook/friend once said to me ...350...everything is set to 350.....How long do I cook it Cec? ...Till its done.....

[@inthefade]

400-450 is usually better for most things, and most savory dishes are done in that range in restaurants in my experience.

[@rockyclick371]

@@Gdwmartin that's really the Only answer..

[@bellasamantha237]

​@@BlindfoldedFox350°F or 176°C. Sonny say's it at 7:28. But even set at that temperature some ovens vary in cook time so maybe set a timer to check it 3/4 time. Enjoy! 😁

[@tunasandwich395]

You've changed the way i cut carrots forever since i first saw that method. Perfect shape.

[@FlapjackKalanchoe]

I started cooking when I was young because I loved my dad’s food. He passed away when I was 14 and I just wanted to remake the things he cooked for us. His name was Kevin! Thanks for the shout out!

[@rodneypratt4324]

Sorry for your loss... I'm sixty six and I miss my dad

[@FlapjackKalanchoe]

@@rodneypratt4324 Thank you. I am 30 now and I have come to the conclusion that losing a parent is a lot like losing a limb. You have to relearn how to get around in the world and it’s never 100% healed. You get those “phantom itches” every once in a while and have the thought to ask him about something or tell him something. But I know it is a natural part of life and that I am lucky to have had the time with him that I did. I hope you can say the same.

[@leeseh7137]

sorry for your loss. thanks for sharing.

[@theactualcanadian8300]

This guy is wild. There are plenty of other great YT chefs (Weissman, Not Another Cooking Show, etc.), but this is one of the only channels where EVERYTHING I make, makes it into my recipe book. Keep at it my man!

[@rodneypratt4324]

I don't care for Joshua...

[@Hyloshit]

Joshua thinks like his version is the one and only way. Too assuming!

[@theactualcanadian8300]

I think you guys take him too seriously lol

[@magedojo]

He's also legit hilarious without being a try hard

[@22mtech]

Weissman’s earlier shows were my gateway into YT chefs. I really don’t watch him at all anymore, but I appreciate the initial content he put out.

[@montetackett9320]

I really love this new format. 10-15 mins videos of great recipes and super informative and knowledgeable. Don’t stop! ❤

[@blucheer8743]

I make this with Chardonnay mushrooms sage rosemary but mostly sage very good

[@rhchapman96]

I watched this at work and my mouth began to water. I messaged my wife and were going to do this for supper.

[@willmartin4234]

How was it? Thinking of cooking this for some friends this weekend :)

[@sutterk.6419]

French guy here I’ve been following your channel for a little more than two now and I think the quality is getting constantly better, to the point it’s one of my top 3 channels for cooking on YT (and I watch a LOT of it lol) Also FAUT RETROUVER GASPARD LES GARS GASPARD T’ES OU???

[@thatdudecancook]

You can replace Gaspard if you're ok with it

[@henrilopes7337]

Gaspard est sous la table

[@TonyMarselle]

Chef john is all you truly need

[@lalegende2746]

Gaspard prend des vacances

[@UncleButterworth]

@@TonyMarselle Definitely an OG.

[@WarHam.Saltsmoke]

dude I followed this video the best that I could (couldn’t find pearl onions and my wife doesn’t eat bacon) and it still ended up being the best tasting dinner I think I’ve ever made. I’m gonna make this every week until I perfect it. Thanks!

[@ninja36inc]

more bacon for you result

[@midnyteblues]

Pearl onions can sometimes be found in the frozen section(easier to handle as they are already peeled), specialty food stores, I see them at wal-mart. Try Whole Foods or Central Market if in Texas, Sprouts, Fred Meyer, any number of grocery stores that sell wide variety of produce.

[@w.rowechmura8414]

I always use the frozen, already peeled pearl onions in my coq au vin.

[@paulh7589]

I've come to the point where I just hit the "LIKE" button before I even watch your videos. I know it's going to be educational, flavorful, and entertaining. I've learned a lot from you. I've never really followed your recipes to the letter- I follow your techniques, and you have made me better. I thought about sending you some brass knuckles just for fun, but I don't think your fridge could handle it. Funny, talented, and endowed with the gift of gab. You Sir, own the trifecta of entertainment.

[@diodoubled]

The Julia Child joke just killed me! 😅😅😅

[@Hoaxer51]

I read your comment before I saw it in the video so when it came up, I really paid attention so I wouldn’t miss it. I still didn’t understand what she said! Lol

[@monkeygraborange]

As someone who not only met, but actually had dinner with Mrs. Child on more than one occasion I can vouch that Sonny wasn’t too far off the mark!

[@AnExPor]

I remember watching the episode she said that.

[@BillBraskyy]

Yeah it got me pretty good as well lmao

[@josephmoullay8857]

It was like if the Swedish chef from the Muppets had a kid with Julia childs .. THATS what he'd sound like 😂

[@RoughneckAirsoftFL]

Cooked this last night and we're currently eating it for dinner. This is an excellent recipe

[@ericsteel173]

Last Thanksgiving I made Beef bourguignon and it was amazing. My wife of 30 years told me it was the best dish I ever made. That means, this Thanksgiving, I need something just as good, and this is it.

[@romain6275]

Try Blanquette de Veau

[@DonF-16]

I've seen Coq Au Vin made with skinless chicken. But I find if you cook the chicken with the skin, braise the chicken and then remove it from the sauce after it's cooked and place it under a broiler until the skin gets crispy and place back in the sauce then serve. It tastes amazing.

[@Sniperboy5551]

I think searing beforehand is enough, but your method does sound good!

[@DonF-16]

@@Sniperboy5551 I've cooked this dish many times and I have found the skin still gets soft and rubbery even after braising while it cooks in the sauce. Broiling the chicken after cooking just adds that extra touch.

[@Carrera6rennsport]

removing the chicken skin is sacrileidge. might as well just eat a TV dinner...sheesh.

[@natypes1]

Perfect. I've been looking to expand my repertoire of late. Did Steak Au Poivre last weekend and it was awesome. Already made my list for this dish Saturday. Thank you. Been cooking at home for 25 years and it's truly a passion of mine that continues to grow. It's probably my favorite thing to do (with my clothes on).

[@Bootmahoy88]

Could you, please, do a traditional French Cassoulet at some point. It's my favorite French Provincial dish.

[@maries1381]

YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@nlokteff]

Mai ouis!! (Yesssss!)

[@derekboardman9995]

I've been on a cassoulet kick lately. I've watched several chefs versions, but mine is far more simplified version.

[@Bootmahoy88]

@@derekboardman9995 I’ve also watched a wide assortment of cassoulet preparations, but I gotta say and with no judgment implied, take the full ride via Julia Child. It’ll take about 6 hours, that is, if you know what you’re doing, but it’ll be worth it.

[@derekboardman9995]

@@Bootmahoy88 I'm not a professional chef, but I've been cooking for 40 years. The cassoulet I've been making is the best thing I've ever made. I use boneless chicken thighs, smoked beef sausage, bacon and Chardonay (I've used Pinot, but the Chardonay gives it a slightly sweeter taste). I watched Julia's video on it, and the time and effort she puts into it seems a little much to me.

[@MrRickjitsu]

This channel has climbed its way to #1 cooking channel on KZbin I'm my honest opinion!! Who agrees? ...hit the like button.

[@Sniperboy5551]

Chef Jean-Pierre is my personal favorite, but this guy comes in second. That’s a compliment, not a dig.

[@canubeetquad]

Chef john

[@robm4465]

I made this for Mothering Sunday The family loved it. Thanks for making look so easy.

[@LPDarkSoulsHD]

Made this recipe over the weekend. That Dutch oven was scraped clean by Sunday night. This is a *spectacular* recipe. Another slam dunk from this channel. Thank you, sir!

[@martinzenor7449]

I worked at a company that had a corporate cafeteria headed by a professional chef. They made this dish every Friday because coq au vin was one of the company owner's favorite dishes.

[@ez8546]

Thank you for restoring my faith in Coq au Vin. I used to be a flight attendant for United Airlines back in the 1980s and we served this dish repeatedly in stacked thermal trays on the back of a 737-100. It was during my drinking days and perhaps I was hungover, but just the smell of that mess as we boarded the aircraft and gravy all over my shoes during turbulence really turned me off to this meal. I hope to enjoy it again one day.

[@kvatchman995]

lol being a drunk air flight attendant in the 80s sounds like alot of fun, I'm kind of jealous

[@onerainiday]

I sincerely appreciate the recipe and the unique carrot slicing technique as well.

[@thethpian]

Honest to god I though I had invented this.

[@RedRisotto]

You have never been to a restaurant? It's the most common way to cut a carrot.

[@yllanthrasblood9297]

The thing I like about this is that you don't just say what to do but you say why as well which is important information. I'll definitely be making this soon!

[@ANouveauWorld]

Best foodtuber. Love that he does his thing and hasnt started doing random collaborations with your Gugas and Joshua Weismanns, so tired of that format.

[@thethpian]

Or thumbnails of him sticking food in his mouth. That's some base mid youtuber shit.

[@jorb1903]

Him, Brian lagerstrom, chef Billy barisi, and kenji are my faves now. For casual, I still watch Adam Ragusea, Babish for entertainment

[@sox2000]

He actually did a collab with Guga a while back and it was really enjoyable.

[@michelleread247]

​@jorb1903 my faves too 😁

[@mcmdrpiffle447]

Hey Sonny ! I cook. It's what I do. I've done Coq au Vin a few many times over the years. This one, YOURS, is truly the exact way to make it! True Perfection your's for this Classic Dish. Pro Note? Fry up that second batch of streaky bacon at the end, and sprinkle it over crunchy like on the finished product ! Crunchy and soft bacon ! I've NOTHING else to add to your Perfect Dish Sir !

[@thatdudecancook]

I can't argue with crunchy bacon!

[@GregJoshuaW]

crunnnnchieeeeeee

[@CraigMader]

I love that you sensei from big modern kitchen, then go punish Fridgie in a back yard that looks like mine. Makes everything seem more possible.

[@dumpl3dore]

Sonny, Thank You for this. I just finished making this now. UNBELIVABLE!!!! FWIW I added a leek to the veg for a little more texture. Fantastic!! Thanks again

[@mr_reborn]

If you never made this dish, you have got to do it. Just once. It''ll open up your arsenal to the wonderful world of braising. Nothing better with mash. Dayyymmmmm.

[@aldunlop4622]

I also make Beef Goulash, almost the same recipe, but using chuck steak and smoked paprika (quite a bit, maybe a tbls, depends on your taste). Very delicious.

[@DaPootatoo]

When you mention preparing braised dishes the day before for best results, what do you do with the dish for that resting time? Fridge and reheat the next day? Slow covered simmer for 24hr? Love your content, thank you for the effort you guys put into the videos!

[@casquette1450]

French here. I was ready to hate that recipe (as we do as French people) but I like the final result, looks legit and more importantly, looks delicious! Couple of little nit picks there's should be also be some cognac in this recipe, you usually deglaze with cognac after browning the meat and veggies. Also the best way to use the flour is to dust the chicken with it (like when making bourguignon) and brown it with the meat, it does two things. First it roasts the flour giving it a nutty flavour and then thickens the sauce. Oh and last thing try using a stewing hen if you can find it, it's usually 2.30hour cooking time, a you g chicken might dry out. But really good effort.

[@jimscullion7466]

also totally agree with your comments about the pans and the difference between searing and braising...

[@NanaT-ru1uk]

LOL, Julia Child has been a favorite of mine for decades. Not only was she a great cook, she was hilarious and never took her mishaps seriously (unless imminent danger). You mimicked her voice quite well!🤗. The Coc Au Vin looks delicious. Maybe my daughter will make it for me. She’s the one who sent me this episode so you got a super recommendation!

[@patrickburyk9973]

Sonny - Thanks so much for this video! Me and a good friend decided to try this out yesterday.... Followed your procedure step by step and.... it turned out AWESOME!!!!!! Added simple mashed potatoes and garlic bread.... What a FEAST!!!! We're trying to decided what TDCC recipe to try next! Very Best Regards!!!!!!!

[@andreahappe2368]

This is a trophy dish for me. I’ve been too nervous to try it-till I saw your method. It looks doable!! I kind of want to call my small town butcher and see if she will do rashers-lardons? for me. I’m feeing fancy!! I’ll let you know if I conquer my fear of the Coq!!!

[@cindyms.1237]

I've never eaten or made this recipe but it looks delicious. Can't wait to make it.

[@FStrawberries]

Looks so good. Without the wine, I’ve made this recipe numerous times.💡🍓

[@jakel9030]

You need to add the wine. It’s the only way to go here. Otherwise it’s just a deep chicken stock

[@shanajenson6643]

The butter wink!! It's my new favorite.

[@darksyed]

This dish will now be my go-to peace offering for when the Mrs is upset with me. You're not just feeding bellies, you're saving relationships 😊

[@vickipruitt6288]

This guy really can cook !. Makes it look easy and is entertaining. I would have been scared of coq a vin, but not now. Thanks, Vicki from Tennessee in the USA 🇱🇷🌹

[@jerrydufresne1886]

French cooking is so obtainable and I think people get intimidated by it, these are beautiful foods to add to your dinner rotation.

[@solangelauthier2381]

Bœuf bourguignon, coq au vin etc are family cooking. Foolproof,

[@mcsmouche]

5:26 | yes, this. Definitely. Pans like those are too deep for steam to escape so it ends up allowing your protein to spring water or braise rather than frying. Also a really crowded pan will act the same since it will bring the temp down.

[@GilbertMartinezHarpsichord]

YES, Gilbert IS a name in France. And I am shocked / touched that Sargent Gilbert looks quite like me, - curly moustache included. AND my name is GILBERT. I randomly checked out your channel and found my doppelgänger on your videos!

[@mahaimtiaz947]

Such a wholesome comment!

[@juststartingover2735]

Im definitely making this…its a recipe to indulge in once a year 😁 all that bacon juice, butter, salt, chicken skin/fat..all the stuff that makes it fabulous!

[@Sniperboy5551]

As Chef Jean-Pierre says, “never use a wine that you wouldn’t drink.” You don’t have to spend a ton of money, but don’t just buy the cheapest bottle.

[@jaeger2278]

Going for the 6$ bottle instead of the 3$ bottle is more than enough IMO

[@sunshinevalley0]

After making this dish 3 times I agree that the wine actually matters a bit . Pinot noir is the way to go

[@belis35]

Well said

[@adopequeenatyrantkingaboss8057]

I've been dying to try to make this for a while. This dish reminds me of Mad Men. Megan was French and this was her specialty dish!

[@riorio5713]

When he quoted Julia Child, i felt that. 😢

[@jjs81082]

I know a French-born Gilbert! Alsace Region - little town named Mattstall, near Lembach, France. He was a forest worker by trade. The french pronunciation is a soft G...Jilber...no T on the end, of course. Jheelbear, is as close as I can get it spelled phoenetically. Cheers! Alway love your videos!

[@rbettsx]

Two personal variations: 1: use pre-browned flour to thicken. Bake it in the oven until it smells of biscuits and keep a jar of it in the kitchen. 2: finishing the chicken with the flame of brandy before braising doesn't hurt this dish at all 😊

[@MrGomjabber]

My brother learned to make this in france during his many visits. He made it during a family get together once. It is the single best meal I have ever eaten. Not sure what that says about me but it was other worldly good.

[@asdashopperrr]

The secret is to reduce the wine by 50% the night before and leave it in the fridge overnight. The flavour changes and improves completely, no longer recognisable as wine. No need for stock or tomato paste, the only liquid you need is that wine, reduced by 50% the night before, then put it in the oven with the chicken for half an hour, then take it out and thicken it. Don't ask me why it works, don't ask me how it works, just try it. Search for Marco Pierre White's recipe for details, it tastes better than any other recipe.

[@specialalynn]

I will use his recipe, not yours, thanks for the free advice

[@asdashopperrr]

@@specialalynn try both and see which tastes better, I tried a lot of different ones with stocks, tomato puree, tinned tomatoes, different ratios of everything etc. Wine on its own, reduced the night before tastes the best (and it's the easiest!)

[@Anabsurdsuggestion]

Absolutely correct. The wine needs to be reduced and cooled before using as a marinade. Two or three bay leaves in the wine can be a good idea while it reduces. But if you miss this step, it’s incorrect. Overall, this recipe is a poor imitation.

[@111What-do-you-mean]

Thanks! I'll try it!

[@lifeisactuallyveryboring.7771]

But when does it work? And who does it work?

[@swingin871]

I made the beef stew recipe from your last video ,and let me tell you it was amazing! Thank you so much I didn't find a problem with searing in my Made In Dutch oven it worked wonderfully.

[@randyroth6115]

Awesome recipe as always. I cant wait to make this. You are truly a great chef. Marcus and you have real chemistry together. Once again, content that never fails to inform and entertain.

[@badsawww]

The cut from Marcus taking a bite to the fridge kick was amazing.

[@barryjansen7057]

I like this guy. I modified the process a a little. I did the roux and chick stock early doors in a casserole so everything else could be dumped in as they were cooked in a separate frying pan - don't forget to reduce the wine! Fully agree about not deglazing carbonised pan residue.

[@solangelauthier2381]

French housewifes (the dish is French, never forget that) do not reduce the wine. They are not that fussy. They just simmer the dish longer, which has the same effect.

[@Blitzkrieg1976]

Just the color of the sauce is divine, I can only imagine how it tastes!❤

[@RedRisotto]

I make mine the exact way,... I do add some curly parsley in the end to add a little bit earthiness - and a tinsy bit more when serving with a couple of crunchy sour dough croutons. This is amazing to serve to guests. Day 1: Bird in wine. Day 2. Cook. Day 3: Warm up and serve, with fresh parsley and croutons. You don't need a rooster... A "soup/mature" chicken works too. Normal young chicken works but you miss a little bit of that gamey funk... and a bit more solid textures (hence the wine bath.)

[@BarbWiest]

Your cooking looks so good ,yum i bet . Loved your julia impression lol.Hey ,,some Grandmas love you.

[@Gdwmartin]

Sonny, I made this dish tonight for supper and it was great. Only one person thought the chicken, marinated overnight in red wine thyme and onion, then braised with all the other ingredients, had " not much taste to it". Everyone else loved it Thanks man.

[@Bman1878]

Best cooking channel for sure. Love the shout out to Kevin

[@wezzla]

Fissler Original-Pro rondeau is the only tool you need searing, braising owen duty...everything. It's really transformed my cooking.

[@FamilySituations]

Never had this dish. Been wanting to try it. This recipe motivated me to make it!!! Going to find some thick cut beef bacon and it’s on!!!!!!

[@phylodude]

I'm from New Orleans and I cook... I learned things from this video. You rock!

[@victoriak789]

Picked up some great tips from this video particularly the one about not searing meat in those types of pans, thank you!!

[@mauiloves885]

You made that look F'N DELICIOUS! So much so that I am SOLD and will be hunting for these ingredients tomorrow! I usually cook my stews a day before but I agree, I doubt I'll do the 'Day After Deliciousness' this time. No self control it looks so dang good! I enjoy your channel very much. Came across it the other day, instant subscription (which I seldom do). So, Big Mahalo for sharing your talents with the rest of us! Blessings to you!

[@patrickwallen5065]

I made a chunk roast yesterday, and because of you I put worceshire and Vegemite in it, was awesome!

[@mardieeluppold]

Love this guy! Everything he makes tastes phenomenally great!!

[@veecee3669]

Oh yeah... These old school recipes definitely hold up well and never really go out of style...

[@Killy5445]

The crust on the chicken was insane. Bravo!

[@cvpxballer]

I've absolutely gotten an immaculate sear in my cheap lodge enameled cast iron dutch oven, without issue, numerous times.

[@williamcornelison4721]

My brother cooked and showed me how to cook this great dinner.... acouple of years ago.... You're doing a great job.

[@tim300wsm]

I will be making this soon. I’ve tried so many new things because of this channel. Thanks Sonny

[@davidmurphy7951]

Oh My God. We will be doing this one. Looks so good. Thanks for the videos and hard work you guys put into them.

[@26N80W]

Made it over the weekend and served it with cauliflower mashed potatoes. Excellent

[@danielcerna5708]

You are an excellent chef!!! All your food is amazing

[@jimscullion7466]

looks amazing....the mash looks great but might try it with some new potatoes and rustic bread as an alternative......

[@EXTREMOZAU]

This chanel is me favorit ,simple and incredible delicios recepies for the mases

[@Flippokid]

So nice to see one of your youtube heroes use the same cutting technique the you've discovered yourself years ago. #TeamOblique!

[@rem05033]

OK. This video convinced me to buy your book. Keep up the fantastic content. I think you can cook!!

[@Skibum2023]

Wow, wow, wow and Wow, amazing Sonny, I’m can’t wait to make this. I’m friggin salivating here!

[@SteveBarritt]

It’s worth the time, amazing! I may have over done it with the thyme, careful, still mine was restaurant quality for sure, yum.

[@lancelotdufrane]

Your cooking is TOP NOTCH! Sir! But I gotta say, I enjoy your sense of humor as much as your food. By the way, PNW Mushrooms are incredible.

[@vitaliiskalskyi453]

Did it yesterday. I can now confirm this is insanely delicious!

[@CheerfuEntropy]

THE HUMONGOUS FUNGUS! absolutely awesome

[@derekroper3168]

Dude. This looks awesome. I’m going to make this for my wife tomorrow. Can’t wait!!

[@oldschoolm8]

This and beef bourguignon. So hearty, rich and delicious!

[@marlo8867]

Followed this today, absolutely the best stew I've eaten, thanks dude!

[@llywyllngryffyn8053]

I am a Kitchen GOD! I made this and was able to wait until the next day, then reheat it slowly over 2.5 hours to have a most amazing meal.

[@juxbertrand]

For fryng chicken, Paul Bocuse passed on to us the act of not starting to roast on the skin but on the flesh of the chicken otherwise, the piece of meat shrink to much....and that is what we see on the video at 10:40. Autrement, merci pour la recette - excellente.

[@Big_Citrus9]

Made this! Some notes and questions: 1. The Chicken. I bought a pack of chicken quarters thinking it was just the thigh and drum, but there was a lot of rib or small bones attached that made it much harder to deal with. Next time will definitely buy them individually. I probably should watch another vid on separating them at the joint, but sheer force overcomes many obstacles. 2. The Marinade. My chicken came out SIGNIFICANTLY more purple than shown after 12hrs, I think the pinot noir I got was particularly dark or something. While visually striking it was still delicious so no worries there. 3. The Lardons. I'm American, at Publix the best I really see is bacon. I went with uncured unsmoked bacon, basically just sliced pork belly. Is that what lardons are, or are they cured and or smoked in some form? MIND WELL THE FAT AS YOU BROWN THE CHICKEN IN IT OW 4. Serving. I made this at 4am and cooked very slowly, by like 8:30 I just threw a potato in the microwave, smashed it up a bit on a plate and topped it with the chicken veggies and sauce since im an animal. Would probably be better with actually mashed potatoes or risotto. I could also imagine this as a sandwich, remove the chicken from bones and put on some french bread, top with the veggies, cup of the sauce like a french dip au vin

[@solangelauthier2381]

Coq au vin - as the name implies - is made with rooster, not chicken. It is not poulet au vin !!!

[@carny666]

Jack made it on 3'sC... never heard of it before or since till now. Looks good.

[@moni-u4p]

You guys are really great. I am , without a doubt making this dish. Thank you always for your tasty food education!

[@manonymous4737]

I will make this on the wekend. You dont know me but let me assure you that I have excellent taste, and I approve of your style, attitude, taste and technique. This is high praise indeed, if you knew me you would realise this, because as I previously mentioned I am a highly excellent person.

[@justinebrink4056]

I love cooking so much and French stews is so satisfying both to make and to taste :-). I'm currently on the keto diet but I'd be able to make this without the mash so I'm going to make this recipe next

[@Skibum2023]

Wow, wow, wow and wow! Amazing Sonny, can’t wait to do this, I’m salivating dude!

[@jodencro]

Sir. Your winking while tossing butter is making me churn.

[@chronic_daydreamer]

Hey mate, hot tip: for us Celsius users, if you’re converting Fahrenheit to Celsius, just round up. No-one uses “176°C.” Just make it 180°C.

[@Lorraine4023]

Exceptional presentation. Thank you for sharing your culinary expertise.

[@juanrojo1053]

Thanks for the video, very clear and simple explanations. Take care

[@joshuamiller8533]

This inspired me to make a version using ostrich and beef stock. I even added some of your beloved marmite. Turned out really well! Thanks for the episode.

[@solangelauthier2381]

@@joshuamiller8533 You can cook in wine many meats : beef, mutton, goat, deer, wildboar etc etc