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We watch Jamie Oliver and Alex the French Guy cooking the classic French Beef Bourguignon recipe. Which one will triumph? Join us as we react and decide!
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29 Comments
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5:58 Jesus Christ almighty, you did break him!
PLEASE REACT TO FUTURE CANOE AGAIN
I want someone to look at me the way Frenchie looks at the making of this dish.
Frenchy is more fun when he's disgruntled. And when he's mad.
And dragging a 3 minute cooking video to over 30 minutes was very cruel.
Helloooooo!!! Wth of course we need a reaction on the finale of the boeuf bourguignon!!! Don't leave us hanging like this 😅
Jaime always made dog food. He's famous because he was a pretty boy. He's not pretty anymore.
It's mush.
As Alex lives in France, the oven temperature in Europe and the UK and the rest of the world (almost) is in Celcius. ❤
Jamie should stop making recipes with a twist. Can someone start a petition?
I want to see frenchie try his recpie with the chocolate to test if that is the taste he was missing.
Chef brian clickbait situation is crazy
I'm old, so when I grew up, lamb shanks were freaking cheap. I never knew how lucky I was growing up. Beef shanks? Delicious. Lamb shanks? 1000% better.
4:56 Reminds me of someone else who put Dijon mustard in their French (onion soup) dish just because it was French…
Come on, Frenchy! Jamie is truly a great chef, albeit an almost zero authentic chef. Also, your input on the final, love it when you "do a Brian"
C'mon! Boeuf Bourguignon Marathon! Make. this. happen.
frenchie with the chocolate reminded me of when I realized the power of adding apple to curry
Chef John has his cayenne pepper and Jamie Oliver has his mustard and jam.
One day, Frenchy will just walk out of the room because Brian is taking too long to explain something simple 🤣🤣🤣
yes react to the other one
„Jamie Oliveoil turn everything into dog-food.“ (maybe Uncle Roger, maybe not.)
I think what happend with Jamies f*ck up is, that the chestnuts disintegrated, soaked up all the liquid and made it look like dog food. A disgrace in the name of "making it more christmas". Bleh. Glad Alex came out swinging.
Regarding the cook time of the stew, I often make stews cooked for longer periods of time but at much lower temps than Jamie Oliver. I believe he said 155*C, which is about 311*F. I do it at like 225-250*F kind of like I’m doing BBQ. And I probe for doneness / check meat temps down the stretch for fork tender but not fall apart. Wonder if the pros have any thoughts on this approach.
I love the idea of beef bourguignon but can’t eat mushrooms seeing the second one where the fungus is cooked separately gives me hope. I’ve never thought of asking if the can avoid the mushrooms as I presumed they always were added at the start. I know very few restaurants would be able to cater to me but if my husband is cooking I could get some before adding it in. Jamie’s is weird his looks like something I’d eat in a soft food recipe after surgery. I love the white pearl onions in fact. I’m going to add them to Christmas roasts. Toodles
I went on a whole rabbit whole with this channel and now I need Brian and Frenchy to react to Culinary Class Wars lol
Hey it wasn't even that bad, might be the best thing he ever cooked
Cook it some more, add a few spoons paprika, call it christmass goulash
well .. Alex wasnt Dogfood because .. first he Marinade for only 1 Hour .. not much Timd for the Acid to destroy the Protiens .. second, 400°F (200°C) in a Oven, through a DutchOven with lid on, is more like a gentle simmer .. so more like 80-90°C in the Pot
Wait wait wait….😂…Jaime Oliver is begging Uncle Roger to end him again?
Fantastic channel. Subscribed. ❤
He’s putting mustard on beef because he’s compulsively English. And of course, the beef must taste boiled to leather.