- 2 074 Videos
- 1 200 256 789 조회수
Eater
United States
가입일: 2006. 04. 18.
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...
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...
조회수: 56 432
😢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!