- 2 074
- 1 200 256 789
Eater
United States
Приєднався 18 кві 2006
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Don't forget to subscribe goo.gl/hGwtF0 and stay tuned for new content weekly.
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Senior Producer: Carla Francescutti
Senior Producer: Daniel Geneen
Producer: Connor Reid
Senior Director: Murilo Ferreira
Senior Editor: Lucy Morales Carlisle
Editor: Howie Burbidge
Editor: Christian Moreno
Editor: Danny Card
Social Video Producer: Sergio Scardigno
Audience Engagement: Frances Dumlao
Subscribe: goo.gl/hGwtF0
Don't forget to subscribe goo.gl/hGwtF0 and stay tuned for new content weekly.
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Senior Producer: Carla Francescutti
Senior Producer: Daniel Geneen
Producer: Connor Reid
Senior Director: Murilo Ferreira
Senior Editor: Lucy Morales Carlisle
Editor: Howie Burbidge
Editor: Christian Moreno
Editor: Danny Card
Social Video Producer: Sergio Scardigno
Audience Engagement: Frances Dumlao
Subscribe: goo.gl/hGwtF0
How Michelin-Level Chefs Make Their Best Rotisserie Chicken Salad — Give a Chef
Two award-winning chefs take on the rotisserie chicken challenge. Aretah Ettarh, chef de cuisine at Gramercy Tavern, and Charlie Mitchell, executive chef and co-owner of Clover Hill, turn a grocery store chicken into a restaurant-worthy chicken salad. Ettarh serves her chicken salad sandwich on a hero roll with homemade mayo, tomatoes, lettuce, radish, and avocado. Mitchell builds his chicken salad on a sourdough toast topped with green goddess dressing, avocado, Honeycrisp apple, and confit egg.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Gabriella Lewis
Directors: Gabriella Lewis, Murilo Ferreira
Culinary Assistant: Amelia Arend
Camera: Murilo Ferreira
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
----------------------------------------------------------------------------------------------------------
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our UA-cam Channel now! goo.gl/hGwtF0
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Gabriella Lewis
Directors: Gabriella Lewis, Murilo Ferreira
Culinary Assistant: Amelia Arend
Camera: Murilo Ferreira
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
----------------------------------------------------------------------------------------------------------
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our UA-cam Channel now! goo.gl/hGwtF0
Переглядів: 56 432
Відео
How a Butcher Makes 4 Dishes From 1 Rotisserie Chicken - Give a Chef
Переглядів 129 тис.День тому
We’re bringing back the legendary Brent Young, butcher-owner of the Meat Hook and Cozy Royale, and presenting him with a new challenge - transform a rotisserie chicken into four dishes. Using every part of the chicken, including the carcass, he whips up a Caesar wrap, buffalo chicken dip, cassoulet, and chicken stock. Save this for the next time you bring home a grocery store chicken! For more ...
Dry-Aging, Whole-Animal Butchery, and Tons of Meat | Prime Time Marathon
Переглядів 161 тис.14 днів тому
Let’s look back at our favorite moments of Prime Time. Follow butchers Ben Turley and Brent Young of the Meat Hook in NYC as they embark on a journey to find some of the country's best meaty dishes. Watch the best episodes of the popular series in this 2-hour marathon. 00:00:00 Burgers made from nambu cast iron - featuring sushi master Masa Takayama of Tetsu 00:06:50 Beef porchetta 00:15:18 Eye...
How Legendary Chef Eric Ripert Runs One of the World's Best Restaurants - Mise En Place
Переглядів 844 тис.21 день тому
Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the hig...
How New York’s Most Popular Fried Chicken Restaurant Was Created - Mise En Place
Переглядів 604 тис.Місяць тому
How New York’s Most Popular Fried Chicken Restaurant Was Created - Mise En Place
How a Vodka Sauce Pie Became This Brooklyn Pizza Shop's Secret to Success - ICONS: Pizza
Переглядів 194 тис.Місяць тому
How a Vodka Sauce Pie Became This Brooklyn Pizza Shop's Secret to Success - ICONS: Pizza
New York's Most Secretive Pizza Shop Is Behind an Unmarked Door - ICONS: Pizza
Переглядів 444 тис.Місяць тому
New York's Most Secretive Pizza Shop Is Behind an Unmarked Door - ICONS: Pizza
How Master of Molecular Gastronomy Wylie Dufresne Brings Science to Pizza - ICONS: Pizza
Переглядів 248 тис.Місяць тому
How Master of Molecular Gastronomy Wylie Dufresne Brings Science to Pizza - ICONS: Pizza
How Paulie Gee's Became a Legendary New York Slice Shop - ICONS: Pizza
Переглядів 984 тис.2 місяці тому
How Paulie Gee's Became a Legendary New York Slice Shop - ICONS: Pizza
Why the Best Chopped Cheese in NYC Comes From a Food Truck - The Experts
Переглядів 1,7 млн2 місяці тому
Why the Best Chopped Cheese in NYC Comes From a Food Truck - The Experts
How NYC’s Most Famous Street Nuts are Made Fresh Each Day - The Experts
Переглядів 385 тис.2 місяці тому
How NYC’s Most Famous Street Nuts are Made Fresh Each Day - The Experts
Everything You Need to Know About the Weird World of Competition BBQ - Smoke Point: The Competition
Переглядів 110 тис.2 місяці тому
Everything You Need to Know About the Weird World of Competition BBQ - Smoke Point: The Competition
How KCBS Judges Decide the Winners of the World's Biggest BBQ Contest - Smoke Point: The Competition
Переглядів 99 тис.2 місяці тому
How KCBS Judges Decide the Winners of the World's Biggest BBQ Contest - Smoke Point: The Competition
What It Takes to Win the World's Largest BBQ Competition - Smoke Point: The Competition
Переглядів 473 тис.3 місяці тому
What It Takes to Win the World's Largest BBQ Competition - Smoke Point: The Competition
The Biggest Barbecue Competition in the World: American Royal - Smoke Point: The Competition
Переглядів 65 тис.3 місяці тому
The Biggest Barbecue Competition in the World: American Royal - Smoke Point: The Competition
How One of the World's Best Balsamic Vinegars Is Made - Vendors
Переглядів 132 тис.3 місяці тому
How One of the World's Best Balsamic Vinegars Is Made - Vendors
How a Tomato Factory Produces and Cans Over 2 Million Pounds a Year- Vendors
Переглядів 131 тис.3 місяці тому
How a Tomato Factory Produces and Cans Over 2 Million Pounds a Year- Vendors
How a Tinned Fish Company Produces 30,000 Cans per Day - Vendors
Переглядів 420 тис.3 місяці тому
How a Tinned Fish Company Produces 30,000 Cans per Day - Vendors
How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place
Переглядів 956 тис.4 місяці тому
How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place
How a Ramen Noodle Factory Makes 300,000 Noodle Orders a Day - The Experts
Переглядів 273 тис.4 місяці тому
How a Ramen Noodle Factory Makes 300,000 Noodle Orders a Day - The Experts
How a Legendary NYC Deli and Grocery Store Sells 4,000 Pounds of Fish per Week - The Experts
Переглядів 973 тис.4 місяці тому
How a Legendary NYC Deli and Grocery Store Sells 4,000 Pounds of Fish per Week - The Experts
How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho - The Experts
Переглядів 593 тис.4 місяці тому
How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho - The Experts
The Legendary Italian Dishes Behind One of New York's Toughest Tables - Mise En Place
Переглядів 1,2 млн4 місяці тому
The Legendary Italian Dishes Behind One of New York's Toughest Tables - Mise En Place
How a Master Cheese Maker Perfected An Irish Smoked Cheese [Advertiser Content From YETI]
Переглядів 105 тис.5 місяців тому
How a Master Cheese Maker Perfected An Irish Smoked Cheese [Advertiser Content From YETI]
How a Massive Bread Factory Produces 150,000 Loaves per Week - Vendors
Переглядів 333 тис.5 місяців тому
How a Massive Bread Factory Produces 150,000 Loaves per Week - Vendors
How a Former K-Pop Star and Texas Chef Created the Perfect Southern BBQ - Smoke Point
Переглядів 1,3 млн5 місяців тому
How a Former K-Pop Star and Texas Chef Created the Perfect Southern BBQ - Smoke Point
How Pitmaster Sam Jones Makes the Most Famous Whole Hog Barbecue in North Carolina - Smoke Point
Переглядів 838 тис.5 місяців тому
How Pitmaster Sam Jones Makes the Most Famous Whole Hog Barbecue in North Carolina - Smoke Point
How a Stainless Steel Pan Factory Produces Over 700 Pans per Day - Dan Does
Переглядів 137 тис.6 місяців тому
How a Stainless Steel Pan Factory Produces Over 700 Pans per Day - Dan Does
How a Denver Distillery Uses a One-of-a-Kind Process to Make Their $250 Whiskey - Vendors
Переглядів 558 тис.6 місяців тому
How a Denver Distillery Uses a One-of-a-Kind Process to Make Their $250 Whiskey - Vendors
😢I miss the kitchen. Delicious. 😊
Jes &! The tempareture from watter by laser - 🌡️, name: lauwarm meby.
This is one of those videos which I alway back to and it has nothing to do with pizzas or baking. His mindset is extremely rare...
Chachi. On jesus name
Why is this a dying tradition when this is one oh the world best good
You people realize you're getting emotional over food right? Hell, I thought my life was empty 🤣
It's a cheeseburger mess & I'm no fan. But I'm from Cali where cheeseburgers are serious business.
Chocolate is a fruit 🤎
Buster Bluth has a job
What an awesome wife. 🤷♂️👌😅
Every year i go to NYC the first meal i have is from this bodega truck This guy is very humble & i hope nothing but success to his business
Love all the classists in the comments who never experienced what it is to be poor. Just don't eat it if you don't want/like it.
This is popular because of the show billionaire 😂nothing more. He's not even Italian 😂
restaurants should ban customers from ordering well done.
Gotta team behind him!! Kudos
Another excellent piece!
That is a lot of ingenuity to make a processing plant like that. Also a lot of elbow grease with the workers who have to work with sharp tools and a cold environment. Then the knowhow of nautical and sea conditions and of conservation regulations to make each voyage safe and productive. It makes me more appreciative of all the hard work when I have the rare opportunity to have a lobster for dinner.
Can it handle using a variety of different grains and flours? Does it work well with gluten free flour without getting stuck or blocked? How about buckwheat or amaranth or other flours? Anyone have any experience with this? Thanks in advance.
imagine taking the time out of your day to paint your middle finger black...just totally normal thing lol what a loser.
Great video until you try to presume all whties had a slave cooking for them. Can f off with that non-sense.
To be honest, In & Out isn’t the best tasting fast food I’ve ever had. But that’s probably because the meat and fries haven’t been injected with some artificial flavoring from a lab. And just seeing the way this chain is run, the way it treats its staff, the quality of the ingredients, the quality of the service, I will always go to In & Out before I go to any other fast food chain.
America is still special, just gotta know where to look.
tldw: don't wear flip flops. order steak. cheap wine is the best option.
Kimchi Chronicles is a great series on Prime with his wife.
Bro has a lot of energy. God bless
Put a smile on my face
Having staff there so long and having people who start in entry level positions to go on to management tells you a lot about the place!
Great Vid! I haven’t watched them in a bit but I’m catching up. No syrup in the coffee itself? Please tell me you aren’t drinking black coffee now? Say it ain’t so. LOL
Put them carts back, bruh! 😅 Definitely a good sandwich truck 👍
Who would work in food without being forced too lmao
This seems complicated for fried chicken 🐔 … might need to visit the south 😂 but I’m sure it’s good. 😊
Why waste the labor and expense for patties?!? Legit question. Seems like ground beef is easier and cheaper.
You got to kidding Asians frying Chicken 🤣🤣🤣🤔SMH Stopppp !!!
Wow..!!! It's so Cool !!!
Korean fried chicken >
Meraviglioso!!!!
Sorry 2 say this but now their competitors PB Paris Baguette bakery has expanded to Paris France. Huge expansion of the world. Now PB is planning to expand 2 Persian Gulf countries. As in YG ENTERTAINMENT BLACKPINK SONG 🎶 How Do You Like That! 🎵🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Chef Ripert is by far my favorite chef.👍🏽😊
U LITTLE RASCALS
So ground beef with cheese? How revolutionary.
I’ve visited so many restaurants with better food than this without all the pretentious BS that I see here.
Your passion is amazing and I wish I could try your pizza!!
1:41:13 LOVE Ben’s “Force Awakens” top
Thomas Keller: “this $20 chicken nugget needs more cowbell”
that brine just looks like kombu water
56:29 ok this was so much fun to watch
people like these are the backbone of our country. hope he gets everything he desires and more!
33:07 ok this chef is cool
It looks like a defective Jamaican patty.
No way this dude was around in 1958 he looks so young!