Brigade: The Bear S1E3 | Billy Parisi
nice behind the scenes, so Escoffier established leadership to organize kitchen coordination..nice light touch on the before & after knock on effects, less stress
Georges Auguste Escoffier (1846-1935) a French chef, restaurateur and culinary writer who popularised & updated traditional French cooking methods. His most significant contribution was modernizing haute cuisine by streamlining Marie-Antoine Carême's work, using seasonal ingredients, and establishing the mise en place (“everything in its place”) method for organizing professional kitchens.
Restaurants: Le Petit Moulin Rouge, Le Restaurant Français, Le Faisan d'Or
Spouse: Delphine Daffis (m. 1880–1935)
C01: My favorite line is: “I was in a brigade once” “And…?” “Many people died..” 🤣 The E character is so funny. Don’t remember his name but he reminds me so much of my Somalian friends
ASMR stands for Autonomous Sensory Meridian Response & refers to the tingling sensation some feel on their scalp & neck in response to specific audio or visual triggers. It is not a slang term but an acronym for a physical and mental experience often described as relaxing, calming, or even hypnotic.
Look what you started Billy Parisi, everyone's going next level cooking: Chicken Soup I really like the shortcut of hand crushing the mushrooms & the cream swirl makes it look artsy—the best part is how nonchalant the whole thing was. #fun
Watch This If You Only Know How to Cook Meat | Chef Billy Parisi
Just had to add this tutorial on how to make a spud roll, it is so adorable! It is stuffed with mash potato & rolled in a dry mixture of flour/cacoa powder/powdered sugar & indented by a straw to mimic the eyes of a potato!! Reminds me of something my mom made for us when we watched Robinhood? We named it after our favourite villain bc he had a funny name & at a point in the movie when it was said a lot: Gisbun, so while we ate it & watched we'd say how we'd hurt him. Take that Gisbun there goes your arm [eats away a piece of the bun]..I don't remember who started it but it was really funny. To this day, I find it strange that I'm not a big bread snob. I really love your broccoli cheese side dish, it is so genius!!
This is so creative! I have to try this today | Simple Fast Delicious
How to Make Broccoli-Cheese Soup | America's Test Kitchen
...I love the old Quiznos' special & Parisi's side above, but I also like the idea of increasing the green colour of the soup with added vegg.
Is this where the "Kiss the Chef," apron originated..lol
I've been trying to make your lumpia springrolls so they are actually crispy for peeps, not just the chef, I think I got to dehydrate the vegg or the crispy rolls soon turn soggy or soft.
How Pro Chefs Make This Pasta in Restaurants || Chef Billy Parisi
This Garlic Shrimp Pasta combines tender sautéed shrimp with a lemony white wine sauce & al dente Capellini. This comes together in just 30 minutes with simple ingredients and fresh seafood. It’s a family-friendly dinner that feels fancy but couldn’t be easier to make. Perfect for both weeknights and romantic date nights.
→ Ingredients:
• 1 pound of dry pasta
• 5 tablespoons olive oil
• 2 Lbs 16/20 prawns
• 6 thinly sliced garlic cloves
• 1 peeled small-diced shallot
• 1 seeded small-diced Fresno pepper,
sub 1 to 2 tsp pepper flakes
• juice of 1 lemon
• 1 cup dry white wine
• 4 Tbsp unsalted butter
• 1 cup grated Parmigiano Reggiano
• ¼ cup finely minced chives
• Zest of ½ lemon
• coarse salt & freshly cracked pepper to taste
I'm not too sure what the vegan alternative would be, maybe seitan or mushrooms and cauliflower, my mind goes blank on the substitute for parmesan cheese (fermented tofu?). This is why I love ordering vegan when eating out, restaurants just knock it out of the park every time & you always learn something unique from each chef. I really respect the creative process involved with such a restricted palate which requires a lot of fineness & skill & experience to pull off.
The default substitute is coconut oil/cream for butter, but I suppose there is no shortage of nut butters which is definitely not a set-back in flavour. Finally something that qualifies as savoury, although there are lactose sugars in any dairy so I can see why Daniel & the three Hebrew children ended up winning the beauty contest for abstaining from dining on every delicacy. [Daniel 1:8-16]
I don't actually think we are restricted from any food, per the vision of Peter about the blanket but I believe any time we honour GOD by denying ourselves of something, anything, there is something GOD does to bless & multiply the good back in unimaginable ways. I think if we've been traumatized then we may veer towards more dietary restrictions to seek out healing & to foster a more thoughtful way to give pause, slow down, give space & time for inflection/growth.
For me the fact that vegan diets are so hard to personalize, creates these moments of humility to ask GOD what HE would use or if this is a good time to try something in the house already rather than going out to buy more stuff. It's a fun & chill way to make it stress free.
Making (probably) The Most Flavorful Egg Rolls in the World || Chef Billy Parisi
Learn how to roll lumpia like the pros. This recipe delivers party-perfect Filipino spring rolls stuffed with a mouthwatering pork and veggie filling. Served with sweet chili sauce for dipping, it’s the ultimate crowd-pleasing appetizer or snack. Freezing tips included.
Yes! You could easily make this vegan too! Just use tofu & skip the lard/stock cube, I love this channel, thank you for the sauce making segment!! I love sauce but hate how sweet the store bought ones are..plus the Costco freezer spring rolls were off menu for a while simply bc of the funky oil after taste. I might try making the sauce without any sugar at all, bc I want to keep it gut friendly.
Campfire Carnitas | Succulent Pork | Food Wishes
yes fine I steam-cooked my thumb the other day.. so be careful as John said, that will hurt for a few days, only a few days?? I think GOD healed my thumb bc it hurt sooooooooooo much.
awww that's so cute, everything happens for a reason!
Can I ask how is the pork going to get the smokey flavour from the camp fire when it is locked up tighter than Fort Knox.., wouldn't it taste the same if it was cooked in an oven, or is this so you can keep the house cool during the summer months?
You are still a great chef, even if no one else agrees I will watch these again & again :D Cowboy & Onion Burgers ...hmmm this looks like the Wendy Burger
How To Make The Best Burger Buns | Joshua Weissman
25g neutral tasting oil (vegetable, canola, or avocado oil)
1 large egg
1 large egg yolk
120g russet potato
30g unsalted butter, softened, plus more for brushing at the end
Directions:
Russet Potato:
Place your russet potato in a small pot of boiling water, making sure there's enough water to fully submerge the potato. Boil until completely soft, about 20-40 minutes depending on its size. You can cut it into chunks, no smaller than 1.5” (4 cm), if you want to speed up the cooking process, but we tend to avoid this because it can sometimes waterlog the potato. Remove and press through a potato ricer on the finest setting. Finally, force the riced potato through a chinois or fine mesh strainer set over a bowl so that it is extremely smooth. You can also use leftover baked or boiled potatoes if you have them on hand instead.
Dough:
Combine the milk and water in a small container, heat in the microwave just until 90-95°F (32-35°C), no warmer or cooler. Whisk in your yeast and sugar and let sit until dissolved and foamy, about 2 minutes.
SEE NOTES AT BOTTOM IF YOU DO NOT HAVE A STAND MIXER. In the bowl of a stand mixer, whisk together bread flour, salt, amylase, and turmeric. Pop onto your stand mixer with the dough hook. While mixing on low speed, add your yeast mixture, oil, whole egg, egg yolk, and finally the cooked and cooled mashed potatoes. Mix for 5 minutes, stopping and scraping down the sides of the bowl as needed until you get a smooth and elastic dough. Press in your softened butter and allow to incorporate. Mix until extremely smooth, another 2-3 minutes.
If needed, remove the bowl from the stand mixer and use your hands. Form a cup shape with your hand, scoop under the edge of the dough, then slap it against the side of the bowl. If this process is still not working, turn the dough out onto a work surface and utilize the slap and fold method. Pick up the sides of dough, turn it 90°, slap it down onto the counter, then fold it over itself. Rinse and repeat until it is smooth and elastic. To see how I did this process, click here (5:05 in this video). Depending on the strength of your flour, this process can take anywhere from 3-10 minutes. Be aware this dough is quite sticky but don’t worry that is normal.
Grease your hands then transfer to a greased bowl, cover with plastic wrap (or a damp towel), and let rise at room temperature for 1 ½-2 hours, or until doubled. Punch down then use a flexible bench scraper to remove your dough to a work surface. Divide into 10-12 pieces that weigh about 105g each, using cooking spray as needed to prevent sticking. You can also eyeball this, but I prefer to use a scale so they look similar in size.
Preheat your oven to 375°F (191°C), convection if you have it. Shape each dough into a nice taught ball. Gently flatten each piece to make sure that there is no gas remaining. Fold and stretch the edges of the dough into the center then pinch together to form a loose seam. Flip so that the seam side is down. Keeping constant contact to the work surface with your pinkies, cup each side of the dough. Move around in small circles to create tension that pulls the edges of the dough under itself. To see how I did this process, click here (7:00 in this video). Place the ball on lightly greased parchment lined baking sheets evenly spaced apart, no more than 6 to a baking sheet. Grease the tops with cooking spray and flatten gently with the bottom of a flat glass. Cover with greased plastic wrap and rise for 30-60 minutes or until the dough is nearly 1.5 times in size and springs back almost all the way back when lightly pressed.
Brush each bun with a light layer of whole milk to fully coat each bun, then bake for 15-17 minutes, or until lightly browned. Remove and immediately brush with melted butter. Allow to cool completely on wire racks. Serve and enjoy! Once cooled, store in an airtight container at room temperature for up to 3-4 days.
*Note If mixing dough by hand, replace the butter with an equal amount of neutral oil - it is difficult to incorporate the butter into this dough manually! If you choose to go this route you will need to add the neutral oil at the same time that it’s already added in the dough, during the beginning of the mix. You don’t want to add it after you’ve made your dough.
The Indonesian Beef Dish I CAN’T Stop Thinking About | Chef Billy Parisi
I'll be open to it coming from Indonesia, their food is great, and foreign workers bring their cuisine wherever they go.
One bite of Beef Rendang and you’ll see why it’s one of the world’s most beloved beef dishes. This Indonesian comfort food slowly braises beef in a deeply satisfying and complex sauce flavored with bold spices, creamy coconut milk, and a touch of heat. It may not be the quickest meal around, but I promise the flavor-rich bites are well worth your time and patience.
For the Beef:
3 cups shredded unsweetened coconut
4 tablespoons avocado or another neutral flavored cooking oil
