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30 Comments
First
Hi Connor🇫🇷🤝🇺🇲, I suggest you discover Jean Baptiste Lully, who is the official composer of the Sun King, Louis XIV. Please react "Kingdom of France (1643-1715) la marche de la cérémonie des Turcs…" by winds of times
A few tips: As much as I love it andouille and andouillette it has a very strong flavor somewhat an acquired taste try small first. The best advice I ever got for moules frites is to take the time to de-shell the mussels first so you can eat it as a soup with the delicious sauce. Bouillabaisse is really regional, my favorite Chez Fonfon in Marseille. Confit de canard, bœuf bourguignon, cassoulet, cote de Bœuf, filet mignon no restrictions to not like is to have no soul. Bon appétit.
French food is the most over rated in the world. The restaurants are only open for a few hours per day and they treat you like they are doing you a favour.
FYI In the contest for the region with the best food in the world the winner eas the region of Campania which is the one with the city of Naples for capital.Other italian regions were in the first ten,of course.The french will have to ground their teeth once again.
you need to react to this video.
"Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse."
Having entertained some US cousins I wasn't surprised that they never tasted goat or pheasant as I only have it at certain times of year. However I was truly shocked to learn they had never tasted duck, .mutton, trout, haddock even ham on the bone was a mystery to them. They found it difficult to come to terms with my corn fed chicken as it is yellowish in colour. I had the feeling they only ever ate factory raised chicken or primecut beef. What a shame.
Hello Connor, the duck breast is really very good! I hope you'll get the chance to try it. I think you'll like it! The other dishes are traditional dishes. There are many others. The 'marinières' mussels are cooked in white wine with herbs, it's really delicious! We eat them with fries, it's a dish that originated from the north of France that is now eaten in many places in France. I understand that scallops are not your favorite dish, but we have some very good recipes that I personally love. We also eat quails stuffed with grapes, it's very good! The pheasant tastes like chicken but it has more flavor. It's delicious.
I'm Italian. I think you can imagine what I'd like to say.
But I won't.
Absolutely not.
2:00 Don't people eat duck or goose in the USA? For example, I can't imagine St Martin's Day without roast goose with dumplings and red cabbage here in Austria. 🙂
Hi JibJib.
Yes, when I was in France, I found I was eating something different every day, and always in down-to-earth back street bistrots with the locals (I don't go anywhere near the tourist cat-walks).
One thing I quickly learnt – "if any menu is in English, it's NOT for the locals" so right away you have any place well summed-up!!!!!
The secret to most French food is butter, and I mean lots of butter 👌
Bonjour Connor, l'andouillette beurk ! 🤮 I prefer beef tongue and cheek as offal.
If I don't hear of you pointing out illegals ,we finished my friend,in UK we need people to stop illegal people raping our young girls, check UK for that
meat stew, chicken stew, fish stew.. but apparently with a french name it tastes nicer.
as a parisian, we don't diner near champs elysees and not too often in st germain. it s tourist area. go try "le loup" near les halles for good meat or "café charbon" in parmentier.
A much better review, by an Italian (Italy's too is in the top best food in the world) is here: "My FIRST TIME Having French Food in PARIS! Magret de Canard, Coq au Vin, Cassoulet and MORE!" – Nollat Food Vibes
1:05 the sausage content is actual tripes. We're not talking about the casing here, we're talking about the end part of the pig's intestine which is very thick and coarse. Whereas casing is made from the beginning of the intestine: pretty thin and convenient to make casing. The tripe flavor is very strong and an acquired taste. To people who aren't tuned in, tripes, andouille and andouillette smell and taste gross. But those who worked their way into this niche love these strong aromas.
2:20 Yes and no. There are white meat birds: chicken, turkey, goose. And there are red meat birds: duck, ostrich, pigeon.
5:02 Yes, rooster and chicken are quite different. Rooster is a tough meat that needs to be stewed for a long time, a bit like venison.
Glad you're a fan of French culture. I hope you visit us soon!
"Politics are like andouillette, it has to smell cr@p, but not too much." – Edouard Herriot, French politician, born in Troyes (andouillette origin city) and mayor of Lyon for 46 tears
Austrian here… Obviously we have kind of the same taste lol
I love Coq au Vin, Boeuf Bourguignon, Mussels, Bouillabaisse (altough it's hard to get good seafood here), but i'm not keen on scallops or oysters
The favorite dish of the french is the couscous from north Africa.
That's not a beef stew it was 2 whole potatoes and a few pieces of beef in a pot lol almost everything they showed would lose to a belting chips sausage and gravy.
Paris may be the capital of France, but each "region" has its own dishes to discover (Bouillabaisse, Aligot, Zikiro, cassoulet, choucroute, etc.).
We're used to eating almost everything, including dishes that may surprise tourists, whether they're everyday dishes "langue de boeuf/beef tongue" or more festive like ‘Ris de veau’, ‘Rognons’, etc. Some people still eat horse.
Duck is really nice, however most British that have tasted it have only tried it in Chinese cuisine which masks the flavour of the meat somewhat? Pheasant and grouse too if you don't mind the flavour of game? Goose is also excellent, far better than dry old turkey.
We used to raise chickens on our smallholding, mainly for eggs though. However we had little use for excess cockerels so they would mostly be eaten, There were slight variations in taste and texture between breeds and the age of the bird, as they tended to get tougher as they aged. Overall the cock and hen birds were very similar though.
Do like cockles, mussels and scallops
Even French trucker diners, "Les Routiers", are superior to 'most' of their equivalents in the rest of Europe. Very reasonably priced too.
So far in my life I've eaten beef, veal, mutton,hoggart,lamb, pork, quail, rooster/chicken, drake/duck, pigeon, crocodile and kangaroo, still have a few meat proteins to go.
They all looked like fine dining restaurants
Where I'm from filet refers to a type of meal, fillet as in fill et is usually referring to a piece of fish.😊