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David Latt
Registrace 27. 02. 2007
Secrets of a Restaurant Chef. David Latt goes to the back of the house to learn the secret techniques chefs use to create their signature dishes. The videos feature easy-to-follow steps that anyone can do at home. See the kitchens chefs work in. The world diners never see. Except here, on David Latt's Secrets of a Restaurant Chef. www.menwholiketocook.com & www.menwholiketotravel.com
Halloween Greenwich Village 6th Avenue Parade 2021
Halloween 2021 and a parade to get everyone into a gooooooood mood. Come to New York City where the good times rolled on Sixth Avenue!
zhlédnutí: 65
Video
How to Congee - left-over rice & freshly sautéed vegetables & proteins to makes a comfort food dish
zhlédnutí 39Před 3 lety
A container of left over rice, homemade stock, a handful of vegetables and you can make a best-ever comfort food dish. A riff on Chinese congee, my congee cooks quickly and tastes divine!
Secrets of Restaurant Chefs - Making Pasta
zhlédnutí 107Před 4 lety
Easy-to-make pasta. One egg. 1/4 cup "00" flour. 15 minutes of kneading. Roll. Cut. Salt-boil. Drain. Dinner's on the table! The recipe is on Men Who Like to Cook. Here's the link:
4th of July Fireworks
zhlédnutí 66Před 7 lety
Fireworks at the 4th of July picnic we have across the street from Pacific Palisades High School.
Secrets of Restaurant Chefs: How to Cook Plantains
zhlédnutí 199Před 8 lety
Secrets of Restaurant Chefs: How to Cook Plantains
Secrets of Restaurant Chefs: Chef Gabriel Navarette Prepares Patacones
zhlédnutí 102Před 8 lety
In his kitchen at Villa Buena Onda (Playas del Coco, Guanacaste, Costa Rica), head chef Gabriel Navarette demonstrates easy-to-make patacones with green plantains.
Secrets of Restaurant Chefs: Chef Nicole Heaney
zhlédnutí 397Před 8 lety
Chef Nicole Heaney in Schooners Coastal Kitchen and Bar, Monterey Plaza Hotel with a view of Monterey Bay from her kitchen demonstrates how to make sautéd sablefish (black cod) accompanied with caramelized Brussels Sprouts, savory apple purée and faro cooked in the style of risotto.
Secrets of Restaurant Chefs: Chef Keith Stich, Red O Santa Monica
zhlédnutí 404Před 8 lety
Chef Keith Stich of Rick Bayless' Red O Restaurants demonstrates how to adapt a street corn recipe for Thanksgiving by adding butternut squash. The Mexican flavors add spice to a Thanksgiving side dish.
The Luxury Technology Show, September 30, 2015 at the W Hotel Hollywood
zhlédnutí 84Před 8 lety
More than three dozen manufacturers shared their latest products with what was described as a select audience. Ranging from gadgets (external batteries to power smart phones & tablets that doubled as flashlights and hand warmers) to home improvement aids (an app controlled robotic vacuum) to fun party accessories (a vodka bottle with an LED programmable chase label) to luxurious massage chairs ...
Secrets of Restaurant Chefs: Chef Jacques Fiorentino's Fresh Sorrel Soup
zhlédnutí 4,1KPřed 9 lety
Secrets of Restaurant Chefs: Chef Jacques Fiorentino's Fresh Sorrel Soup
Secrets of Restaurant Chefs: Chef Giacomino Drago Makes a Panzanella Salad with Spelt (not bread)
zhlédnutí 7KPřed 10 lety
In his kitchen at Via Alloro (301 N. Canon Drive Beverly Hills, CA 90210), chef Drago demonstrates how to prepare an easy-to-make panzanella salad. Classically the Italian salad is made with bread. But following the desire for healthy eating, chef Drago uses the ancient grain, Spelt, instead of bread to make the salad.
Secrets of Restaurant Chefs: Drunken Shrimp with a Latin Flavor - Chef David Padilla
zhlédnutí 680Před 10 lety
Chef David Padilla of the Luxe Rodeo Drive Hotel contributes to the recently published Beverly Hills Centennial Cookbook. Inspired by the spices and flavors of his childhood in the Mexican state of Nayarit on the Pacific coast between Sinaloa and Jalisco, Padilla combines Serrano chiles and a mix of citrus (grapefruit, lemon, orange and kumquats) with the sweetness of butter (because everything...
Secrets of Restaurant Chefs: How to Make Crispy Salmon at Home
zhlédnutí 13KPřed 10 lety
For my web site (www.menwholiketocook.com) and Zester Daily, Chef Taylor Boudreaux let me come into his kitchen at Napa Valley Grille in West Los Angeles so he could show how easy it is to make salmon with crispy skin. Completing the dish, Boudreaux added chanterelle mushrooms and creamy parsnips to make it perfect for a romantic New Year's Eve celebration.
Secrets of Restaurant Chefs: Cooking Demonstration: How to make crispy skin on fish filets
zhlédnutí 2,6KPřed 10 lety
Chef Taylor Boudreaux shows how easy it is to get crispy skin on a salmon filet in his kitchen at Napa Valley Grille in Westwood in West Los Angeles. The salmon is served with pureed parsnips and whole chanterelle mushrooms.
Secrets of Restaurant Chefs: Chocolatier Dan Durig, How to Make Ganache Filled Chocolates
zhlédnutí 6KPřed 10 lety
Secrets of Restaurant Chefs: Chocolatier Dan Durig, How to Make Ganache Filled Chocolates
Secrets of Restaurant Chefs: Susan Feniger Prepares Sautéed Brussels Sprouts
zhlédnutí 11KPřed 11 lety
Secrets of Restaurant Chefs: Susan Feniger Prepares Sautéed Brussels Sprouts
Secrets of Restaurant Chefs: Moroccan baker making arssa maachal or brik or phyllo for pastilla.mov
zhlédnutí 18KPřed 11 lety
Secrets of Restaurant Chefs: Moroccan baker making arssa maachal or brik or phyllo for pastilla.mov
Potter making a decorative tagine at Art Naji pottery factory in Fez, Morocco.mov
zhlédnutí 4,1KPřed 11 lety
Potter making a decorative tagine at Art Naji pottery factory in Fez, Morocco.mov
Secrets of Restaurant Chefs: New Orleans BBQ Shrimp Austin Kirzner Red Fish Grill
zhlédnutí 46KPřed 11 lety
Secrets of Restaurant Chefs: New Orleans BBQ Shrimp Austin Kirzner Red Fish Grill
Secrets of Restaurant Chefs: Chef Derek Wagner
zhlédnutí 1,5KPřed 14 lety
Secrets of Restaurant Chefs: Chef Derek Wagner
Steve Gagen Talks about the Writers' Strike
zhlédnutí 616Před 16 lety
Steve Gagen Talks about the Writers' Strike
Can’t understand much of what he says because of the background noise. Especially when he mentioned “the key”… could make out what he said. It was probably Worcestershire.
Is there an actual recipe for this (with ingredient amounts and quantities)? Sorrel (curly dock) popped up in my yard last year, and I have many mouths to fill.
Not even close...
Thank you for this. It’s his soup at Lseitte that I first tried and loved. Closed now sadly.
GREAT GREAT JOB
What if, i actually enjoy my GYM?!
It must have some black pepper, thyme not rosemary, and some fresh lemon juice for acid and to brighten. Half a teaspoon of roasted tomato paste is good, too.
Where's the black pepper?
Totally *******OVER COOKED ******* the shrimp... Hack cook.
a little brown sugar and more butter and woushisire for the bread
That blender really gives Jacques the dad vibe. You think he's mowin' the lawn in there only to find out he's just blending the sorrel soup
Definitely burnt the garlic. Shit. Chef
dont flame pan. flames pan 5 times in a row. lol
222252
Oh Chef! You have justified why I grow two types of Sorrel in my garden. The French Sorrel that you have used and the Red Veined Sorrel. I love how you encourage the viewers to use all their senses when cooking. You were really thinking outside of the box when you suggested potato flakes and that immersion blender could power a small boat. ;-) Thank you for sharing Chef! I can't wait to make this recipe. Cheers!
Tbarkalah 3liyk alah iwaf9ak
People that hate heads have never tasted them!!!! I will just say that!
That pan looked awfully dry in the beginning.😬
I have made this meal as he cooks it. It is awesome and everyone I cook it for loves it. I either serve it in a bowl with bread for dipping or put it over pasta.
No on grits....Yes on crusty bread! I make a version with more rosemary and paprika, cajun spices, shrimp shelled and deveined
Yum! That sounds great. I would love the contrast of "crusty" and shrimp. Delicious. Have a great New Year and thanks for the comment!
head on fresh shrimp or its not going to have the flavr. . these shrimp werent fresh with the black heads . must be a emeril lagassie type cook . but french bread to dip the sauce or its the wrong recipe.
The 5 minute mediocre Brussel sprouts! His line cook was pissed a rat was in the kitchen
I’ve watched this video so many times and I’m shocked it doesn’t have more views.
Ryan, thanks for your comment. I really appreciate your kind words. Thanks!
I'm from New Orleans. Burnt garlic and herbs. No spice.Offel recipe.
You burnt the garlic by now.....christ looks crispy
Maybe it looks that way, but the garlic wasn't burnt. Not at all. The shrimp were delicious!
No lemon or lemon juice or any Creole seasoning??
WHERES THE BLACK PEPPER?! Not new orleans bbq shrimp without a ton of black pep
Why did he have to wipe his nose at 0:26 ? It looks unsanitary.
Agreed.
I love this video I done your subscribed share comment for you. please I am a new subscriber please help for me subscribed share comment for me thank you
Cooking time is for building your appetiteup
Mo grits please..
Touch more cream at the end would be nice
No bay leaf?
Excellent
O K I'M SALIVATING ... I WISH WE HAD SMELL-A-VISION ..... LOl
WOW I LOVE THIS RECIPE ... AWESOME !
Whats up with the tongs? Use a wooden spoon
Toasted bitter garlic....garlic should only be cooked 30 seconds.
I ain't eating n no shrimp with head on it. .that's a complete turn off to me.. that's my opinion..everyone entire to there own opinions..
Im related to him he is my dads 8th cousin
Why is he scraping the pan like that !!!! It's going to leave a metallic taste on the food
Good observation, but he actually isn’t scraping the pan. he’s moving the sauce. So there wasn’t any of the disagreeable metallic taste that you warned about. Good note. Happy new year.
It's a carbon steel pan. It won't leave a metallic taste. That would only happen if he cooked something acidic for a long time; like a tomato sauce. What he is doing is just moving the food around the pan, so it doesn't burn.
MUCHAS GRACIAS .
En su tienda de Lausana, Suiza, el chocolatero Dan Durig muestra cómo hacer chocolates rellenos de ganache con sabor a vainilla. Usando solo chocolates de comercio justo y leche orgánica de las lecherías locales suizas, Durig se preocupa profundamente por la calidad de los chocolates. En mi artículo sobre Durig para Zester Daily, él da una receta para un ganache fácil de hacer en casa, perfecto para las vacaciones o como regalo en cualquier momento del año. <~~>
Who dat say he makin NoLa BBQ shrimps ? not me ! no wosster sauce an we dont eat dat on grits ! y
The dish doesn't look spicy enough, I didn't see the gentleman add any Paprika, Cajun spices, or Pepper. The sauce is missing that beautiful red color, It doesn't look like what I would want at an eating establishment.
That looks incredible! I can imagine how good it tastes. Very, very nice!
To the camera person..could we at least stop watching the chef and see the preparation..
😧
Hmmm😒
dude who commented about too much sauce: wtf are you talking about? bbq shrimp should be served in a fricken bath of sauce. dude who said you don't want your shrimp served with the head: you don't deserve to eat bbq shrimp. stick to burgers and fries. dude who said not enough butter: guy put in like a 1/3 lb of butter, dude. dude who complained this was too time consuming: what kind of a comment is that? you're an idiot. i love you guys but you're idiots.
awwwyeaboyeeee lol the best part is sucking the heads (no pun intended) the extra sauce gets stuck in there and it's our due duty to eat and conquer. I feel like I'm on a quest... an adventure (if you will) when I eat my food. Unlocking secret cavities of meat and savory goodness (i.e. Fish heads, the bones in curried goat full of meat and marrow, catfish, crab)... ugh I could literally go on and on!😩 I bet these guys ask for substitutions and exclusions when ordering food lol. "No butter" "No cream"... waah waah waah. Lmbo
This comment is so on point
@awwwyeaboyeeee. Best comment ever!
Sorry, if I'm eating in a restaurant, I don't de-head my own shrimp.
I understand completely. If you were eating with my wife and myself, she would agree with you. Myself, I enjoy eating the heads. They have a delicious sweetness, but from what you said and what my wife says, that sweetness is not for everyone. Thanks for your comment. Have a great weekend.
Yep, personal preference. Other than that, sure looks great. The only time I've had BBQ shrimp was at Muriel's years ago. I'm still looking for a recipe a non-cooker (I do good to boil water) can make.
You don't deserve creole food
ماشاء الله ابني تحية لكل شاب يعمل بعرق جبينه