@@rooturajpatel5621 1/2 Butter or lard , 1/2 cup Heavy cream, 1/2 cup Milk season accordingly, you can go extra fancy by making bechamel to top off the mash and aligot is best paired with a tender roast
It’s a bit misleading tho. It looks like a lot of salt which it is but when you cook for yourself you have control over seasoning. It’s better to season to taste tho and he could’ve over done it. Lastly you need to to keep balance in mind meaning that you’d have that for dinner but over the course of the day you eat more fruits and vegetables to stay hydrated. It’s honestly a whole debate that I’d love to have lol
Honestly for me it depends on the brand of salt, some brands have such un-salty salt in my country that I won't even taste it if I don't do it like the chef did in this short (crazy thing to say, I know). So in that case, if I read a recipe that asked for a pinch of salt, I'd put 1-3 tablespoons depending.
He completely made the street food version of Pomme Aligot, which has an extreme amount of cheese where the texture becomes like glue and is normally served with sausages, the "Fine dining verison" which this tiktok know nothing tried to call this has a completely different texture better served with normal fine dining dishes.
@@marcosneves6146 potato aligot is pretty simple though, you don't need much to make it good. What he added to the potato was just cheese and a milk/cream butter mixture that looked like it had thyme in it.
OMG ! As a French person I'm so glad to see this mentioned in a foreign video ! This is a typical dish from the South of France. A hidden gem. The traditional cheese used for it is the tomme d'Aubrac. My dad's side of the family is from this region and I would eat this all the time as a child. I'd say you got the consistency pretty right. The longer the thread you get when lifting the spoon, the better. It's typically eaten as a side dish with meat but using the peels as fries is a pretty good idea. Cheers !
@@Sphynx00 In France it is a traditional recipe. It’s interesting that she traveled to the United States but not really surprising this recipe exists since the 12th century in France. What kind of cheese do you put in it? 😊
For those who wonder, it is called Alligot and it's from Aubrac in France. And if you want other ideas with potato and cheese from France, you can try Tartiflette from Savoy, Truffade from Cantal or Welsh from North. These are all divinely good.
Not thank you for pushing this nonsense. Potato peels are poisonous have 0 nutrients, taste bitter and are hard to digest. There is no value in eating it. If a small restaurant serves me wedges with the peel on I blame them for being lazy. if a high class restaurant servers me just peels im leaving and sue them for attempted poisoning.
During the Great Depression (1929-1941), my grandmother made certain food waist was at a minimum. One of the favorite treats for the family of 9 were crisp fried potato peels. Gram always reminded the grandchildren to wash the potatoes thoroughly before peeling as well as to thoroughly rinse the peels in cold water after . Then they were tossed to dry and finished drying on large linen dish towels. A labor of love no matter which generation was lending a hand. The last time we were all together was 1981 Dec, , 28 of us. It was grand. By the way, no mayo or ketchup, we had freshly ground pepper & salt with a drizzle to Gram’s Balsamic vinegar reduction. Made with the pan dripping’s of a meat or bird. Apologies at 77 I’m reminiscing. I am recalling the smells and sounds of the kitchen and then the flavors.
Don't apologize. This was one of the best things I've read all day. You have a style that really resonates. Time spent woth loved ones is the best time.
@@arjanarendse1451 makes sense, bechamel is just milk and butter thickened with flour so it's exactly what you would add to potatoes anyway, easy way to speed up making potatoes if you already have bechamel sitting around
@@slabbinonspokezz2375 Not everyone is aware that potato peels are edible. People don't eat the peels of most fruits and veggies, and unless you're buying fresh potatoes they're going to come already peeled and cut. So yeah.
@ButterflyScarlet so yeah what. Using the end slice of bread would be considered a life hack 😆. Not being aware still isn't an excuse for being illiterate about something the vast majority of people know.
To people talking about the "pinch of salt", It's because the starch in potatoes absorbs the salt and when its boiled the starch is lost so it's not as salty
We had this for lunch in France at the schools cafeteria. They had a chef making a giant batch outside. It was and still are the best potato aligot I’ve ever had. I’ve never been able to replicate it.
@@KE-yq2eg it’s pretty normal for them actually. I went there for a month, it was part of an exchange program. They stayed with me for a month after. Imagine their faces when they saw what my American public school had lol
The secret is having a very fresh cheese, quite difficult to find in the USA (OK quite judgemental fromme😇). I would say, see if you have fresh milky products near you. You may find something close enough to replicate the dish. But be aware, mixing and melting the cheese 8n the puree is a physical exercise that take a few minutes 😂
Friee potato skin are underrated, used to collect the skin from peeling 2-3 bags of potatoes and fried it with light AP flour and salt, gave it away to other staff or pack it in paper and share it with other resto staff😂. Those things tied us together.
@@jofaminialagao1546I would say just washing your potatoes (and scrubbing them if they're really dirty) would be enough, for me at least. If you want them really clean you could also soak them in salt or vinegar water for a couple of minutes but that might affect the taste.
Yeah but that's not all going straight into the potatoes. That was probably like half a tablespoon into, what, a gallon, gallon and a half of water? They probably could have taken more salt tbh
@@75PERCENTCOPPER also the skin contains poisons, thats the reason we dont eat them. It's just another of these garbage claims that it "is healthy" or "a superfood". Also i think lazy american's want also to sell their garbage to the people for more money! xD
When I was making coleslaw as a chef at a restaurant we had a 5kg tub of salt, I accidentally knocked the entire contents into the 20kilo slaw mix, i said to the other chef "ughh it's just a pinch of salt right?" 😂😅
Whoa, hold up! Do you know who that chef is? I think they deserve some major credit for that amazing video! Let's give them the recognition they deserve!
Authentic aligot is made with half potato half fresh tome of cantal/salers cheese and it’s one of my favourite dishes. It’s not something I would call fancy as it originates from the countryside and is meant to be comforting. It brings back childhood memories haha
@@Pseudomonasammm no, I think it’s more a scale of ‘lots of work was done on this food item’ is fancy in the US whereas in Europe they define fancy as ‘peasants didn’t eat this’ Besides, potatoes are American. 😂
@@PseudomonasaWhile I do agree, this is not a universal concept and doesn’t apply in this particular *instance. Perhaps the only “fancy” part about it is the technique/process because it’s glorified cheesy mashed potatoes. Which isn’t considered fancy, even to our most destitute in society. We have come to understand that everywhere has bad areas/quality obviously. And as someone else has already pointed out, the potato is a true American staple, I mean, we have an entire state known for its potatoes lmao. *edited to add word
c'est pas de l'aligot c'est de la pomme de terre avec du fromage probablement assez bas de gamme, l'aligot c'est avec de la tomme fraîche d'Auvergne et ca ne ressemble pas du tout au fromage utilisé dans la video.
My partners favourite version of my potatoes is parboil them, let them dry out on a tray, sage butter on the potatoes, in the oven making sure to coat the spuds every so often and pop them out. Crispy AF on the outside, whilst fluffy on the inside.
@@TeXasDadBod the choice of cheese for the aligot is capital in order to make it properly and get the best flavour (according to the original recipe) That's why he's picky about it, but in fact it's not that much of a crime to use another cheese if you don't have the one for the traditional recipe, earth's not going to explode for that
@@TeXasDadBodI mean that’s the whole point of a recipe, you gotta get the Hood ingrdients + we know the us aren’t famous for their cheese lmao. You wouldn’t make a raclette with cheddar, nor a tartiflette or any meal from Savoie. If you make a burger, change the cheese and it becomes a different burger, cheese is important as much as any other ingredient, that’s not being picky
@@TeXasDadBodI mean I get you but the choice of cheese matters. A classic American cheeseburger wouldn’t be the same with Comte or Roquefort cheese. Nachos wouldn’t be the same with goat cheese. The ingredients matter especially in such a simple dish.
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Nuh uh
what is the white creamy booling liquid he poured
@@rooturajpatel5621 In a pot melt 1lb of butter, pinch of salt, and thyme. Add equal parts milk and heavy cream.
@@rooturajpatel5621 1/2 Butter or lard , 1/2 cup Heavy cream, 1/2 cup Milk season accordingly, you can go extra fancy by making bechamel to top off the mash and aligot is best paired with a tender roast
Cook potaoes with onion slices.
“a pinch of salt…”
“Two shots of vodka….”
😂
😂😂😂😂😂
I mean, tbf, you can't really over-salt potato water. Pretty sure you could boil potatoes in sea water and they'd be fine.
STOP I WAS JS ABOUT TO COMMENT THAT
I was looking for this comment 🤣🤣🤣
The „pinch“ of salt has to be the food measurement unit with the loosest definition 😂
It’s a bit misleading tho. It looks like a lot of salt which it is but when you cook for yourself you have control over seasoning. It’s better to season to taste tho and he could’ve over done it. Lastly you need to to keep balance in mind meaning that you’d have that for dinner but over the course of the day you eat more fruits and vegetables to stay hydrated. It’s honestly a whole debate that I’d love to have lol
I have to do a compilation of chefs saying a pinch of salt and adding 1 cups worth
Pinch of salt is somehow same with different people.
We sometimes use a fist of salt, those are very, very different.
Honestly for me it depends on the brand of salt, some brands have such un-salty salt in my country that I won't even taste it if I don't do it like the chef did in this short (crazy thing to say, I know).
So in that case, if I read a recipe that asked for a pinch of salt, I'd put 1-3 tablespoons depending.
Holy god yall chill no need to write an essay its just a salt💀🙏
Finally a chef who doesn't add a million things to the potato. Extra points for actually using the peels too.
Bruh.... He can't even pronounce the dish he's trying to emulate
This is fake aligot only good for clueless people
He completely made the street food version of Pomme Aligot, which has an extreme amount of cheese where the texture becomes like glue and is normally served with sausages, the "Fine dining verison" which this tiktok know nothing tried to call this has a completely different texture better served with normal fine dining dishes.
@@OffMetaProfessorisnt aligots supposed to be cheesy?
@@JustZal search Micheal Roux Pomme Aligot if you want to know what fine dining texture is like.
@@marcosneves6146 potato aligot is pretty simple though, you don't need much to make it good. What he added to the potato was just cheese and a milk/cream butter mixture that looked like it had thyme in it.
“A pinch of salt 🧂 “???
Sir that was a fist 👊🏾 of salt 🧂😆
Lol
Lmao 🤣
Missed opportunity to say a punch 👊 of salt.
" a pinch of salt " is the equivalent of Dumbledore says it calmly 😂
Wheezing, this articulates it perfectly
and the "two shots of vodka" meme
it's an appropriate amount of salt for water.
But that pinch be big.
Currently watching the series and this was a happy coincidence 😂
SNAPE EJACULATED
Looks fancy and affordable to make. I'm definitely trying this
So how is it?
i'm french so i tried aligot many time and this is absolutly delicious@@KILLAR0_0
How is it?
Cook Aligot, it’s basically this with appropriate cheese it’s SO good.
@@KILLAR0_0 Cook Aligot, it’s basically this with appropriate cheese it’s SO good.
"I'm not a very patient human being"
This is the most relatable thing I heard today😂
The “UUH MY GAWD” was crazy 💀
Dude was busting
Bro is tryna say : AMBATUKAAAAM
lol no it wasn't dog. literally every youtuber does that any time they eat anything
@@MiorAkif💀
frying the skins to not let them go to waste is actually such a genius move
Except it's unhealthy due to high amounts of glycoalkaloids. Should not be given to kids, toxic
but they taste gross lmao
i love marker pen
@@Cr4zy4pple they taste so good tho? tf
@@fantakuningFish head and lambs brain probably taste okay if prepared correctly aswell.
You wanna eat those too?
Maybe a pigs ear while your at it ?
OMG ! As a French person I'm so glad to see this mentioned in a foreign video ! This is a typical dish from the South of France. A hidden gem. The traditional cheese used for it is the tomme d'Aubrac. My dad's side of the family is from this region and I would eat this all the time as a child. I'd say you got the consistency pretty right. The longer the thread you get when lifting the spoon, the better. It's typically eaten as a side dish with meat but using the peels as fries is a pretty good idea. Cheers !
traditionnal cheese, but if it's another cheese, you can't call it "Aligot" XD
This is basically made in every American elevated dining restaurant I have worked at. It's super common here.
@@Sphynx00 In France it is a traditional recipe. It’s interesting that she traveled to the United States but not really surprising this recipe exists since the 12th century in France. What kind of cheese do you put in it? 😊
@@Celia-eg5tg Usually Fontina, Gruyere or Comte.
U add milk and milk products in every dish .
He looks so mild mannered and dangerous at the same time I love cooks man 😂😂
Well he seems to be in that chef level
I would love to eat at that restaurant. I bet the food is 10 for 10.😋
I loved that he used the peel. No food waste!
210 likes and 0 replies???? LET ME CHANGE THAT!
Really, I’ve always done that. They’re good baked too. They make better chips, if you ask me.
Especially with the sharpie ink on it. Yum!
U consider peels as food ?
I always make mashed potatoes with the peels on. So much nutritional value, taste and makes the dish look rustic.
For those who wonder, it is called Alligot and it's from Aubrac in France. And if you want other ideas with potato and cheese from France, you can try Tartiflette from Savoy, Truffade from Cantal or Welsh from North. These are all divinely good.
Yesss. I have been to Rodez, france for my internship. My chef use to make this😌🤌Alligot is ❤
Salam. was the liquid milk?
@@fahmidaosman7401I think it was the potato water!
Just tried Truffade in Aurillac (there for work) and it was spectacular. Thanks for your regional info / suggestions.
no shit sherlock
"I am not a patient human"
Yeah this guy is definitely a chef
Thank you for not wasting the potato peels 🥔 looks delicious!
Not thank you for pushing this nonsense. Potato peels are poisonous have 0 nutrients, taste bitter and are hard to digest. There is no value in eating it. If a small restaurant serves me wedges with the peel on I blame them for being lazy. if a high class restaurant servers me just peels im leaving and sue them for attempted poisoning.
Got me at the “pinch of salt” lmao
"Two shots of vodka"
@KinDiedYesterday l
more like half a bottle, that shits saltier than the ocean
Recipe to cardiac arrest.
I didn't get it until I rewatched. Didn't catch the fist of salt the first time.
@@sanjayshorey4225he’s not drinking the water idiot he’s throwing it down the drain after boiling the potatoes
During the Great Depression (1929-1941), my grandmother made certain food waist was at a minimum.
One of the favorite treats for the family of 9 were crisp fried potato peels. Gram always reminded the grandchildren to wash the potatoes thoroughly before peeling as well as to thoroughly rinse the peels in cold water after . Then they were tossed to dry and finished drying on large linen dish towels. A labor of love no matter which generation was lending a hand.
The last time we were all together was 1981 Dec, , 28 of us. It was grand.
By the way, no mayo or ketchup, we had freshly ground pepper & salt with a drizzle to Gram’s Balsamic vinegar reduction. Made with the pan dripping’s of a meat or bird.
Apologies at 77 I’m reminiscing.
I am recalling the smells and sounds of the kitchen and then the flavors.
Don't apologize. This was one of the best things I've read all day. You have a style that really resonates. Time spent woth loved ones is the best time.
❤
Nothing to apologize for! Your reminiscences were a pleasure to read. 🙂
thank you for sharing your memories with us, it was lovely
This was amazing to read. I could almost imagine it myself. Thank you for sharing such a precious memory with us!
Looks delicious!! The cartoon sound effect of biting/crunching was awesome!
OMG that looks so freaking good 😊👍🏼
"Give this a little mix" seems like an important part to disregard completely.
Right? What was in the other pot?
I presume Bechamel sauce or cream as it looks like it and is often used in combination with potatoes.
Maybe milk and butter? I see the yellow tint of butter floating on top of the ladle.
I was wondering this too! Looks like a pretty important ingredient.
@@arjanarendse1451 makes sense, bechamel is just milk and butter thickened with flour so it's exactly what you would add to potatoes anyway, easy way to speed up making potatoes if you already have bechamel sitting around
Turning the peels into crisps feels like a lifehack for me.
search Life of Boris
ur welcome
Sanji would like that
What else is a life hack for you. Using the end slice of a loaf of bread 😆
@@slabbinonspokezz2375 Not everyone is aware that potato peels are edible. People don't eat the peels of most fruits and veggies, and unless you're buying fresh potatoes they're going to come already peeled and cut. So yeah.
@ButterflyScarlet so yeah what. Using the end slice of bread would be considered a life hack 😆. Not being aware still isn't an excuse for being illiterate about something the vast majority of people know.
I'm definitely going to try pommes aligot sometime. A new dish to add to my rotation!
To people talking about the "pinch of salt", It's because the starch in potatoes absorbs the salt and when its boiled the starch is lost so it's not as salty
Bro got possessed after tasting that 😂
💀
We all do 😂😂😂😂😂
Bro nutted his pants
from the ahegao spirit😭
Had me dying after that
We had this for lunch in France at the schools cafeteria. They had a chef making a giant batch outside. It was and still are the best potato aligot I’ve ever had. I’ve never been able to replicate it.
Pretty impressive it was for a school cafeteria.
@@KE-yq2eg Not really, it's classic in France to have meal like this. Or at least 20 years ago it was.
@@KE-yq2eg it’s pretty normal for them actually. I went there for a month, it was part of an exchange program. They stayed with me for a month after. Imagine their faces when they saw what my American public school had lol
The secret is having a very fresh cheese, quite difficult to find in the USA (OK quite judgemental fromme😇). I would say, see if you have fresh milky products near you. You may find something close enough to replicate the dish. But be aware, mixing and melting the cheese 8n the puree is a physical exercise that take a few minutes 😂
Me with the summer camp's spaghetti soup, this was truly on another level 😢
Where can we find this chef? What's his name? Excellent job well done 👍🏾👍🏾💯🙏🏾
One potato equals two happy smiles. Thank you Chef!
Friee potato skin are underrated, used to collect the skin from peeling 2-3 bags of potatoes and fried it with light AP flour and salt, gave it away to other staff or pack it in paper and share it with other resto staff😂. Those things tied us together.
Bringing ppl together with your cooking..great feeling.
Is there any special step on how to clean those potato peels? Thanks a lot.
@@jofaminialagao1546I would say just washing your potatoes (and scrubbing them if they're really dirty) would be enough, for me at least. If you want them really clean you could also soak them in salt or vinegar water for a couple of minutes but that might affect the taste.
arent Potato peels not supposed to be unhealthy and be cancerous?
no one asked right :)
That eye roll was pure bliss 😂
the combo of burning your taste buds while enjoying flavor is so such a underrated feeling
This restaurant is amazing, my husband took me there last year. Best French food I've ever had!
“A pinch”
Proceeds to take a fistful of salt.
HERE'S MY CHEESE GOT ME OFF💀
@@SHOURYA_FF69what???
lol he didn’t even add enough salt tbh but at least he’s not putting a literal pinch like people who can’t cook do 😂
+Fistful of salt
Yeah but that's not all going straight into the potatoes. That was probably like half a tablespoon into, what, a gallon, gallon and a half of water? They probably could have taken more salt tbh
LOVE this guy's definition of a pinch. That's how much you gotta salt potatoes! Would eat at this man's establishment any day of the week.
True, people expecting a dust of salt on *bland* potatoes
Thank you! You have to use every finger in the pinch!
Have you ever cooked potatoes? You don’t need that much salt!
@MG-iu4eh i had, unless you're scared of a pinch of black pepper on your meals, you can add a small particle of salt to your potatoes
totally not true. out of all things that need to be over salted to taste amazing, potatoes are among the last.
NGL, now I wish I could have this, IT LOOKS SO GOOD!!!
“Pinch of salt”
Proceeds to put a handful 😭
I love the face of potato.. it's smiling n spreading positivity. 😛😋
First time ever hearing about this dish and I am in love..my children would LOVE this!
Don't give potato peels to children. Research glycoalkaloids
say what? you've been living under a rock lol
Finally, a chef who doesnt throw away the peels.
Yeah but where's the sustenance? Doesn't sounds very...appealing...
@@75PERCENTCOPPER also the skin contains poisons, thats the reason we dont eat them. It's just another of these garbage claims that it "is healthy" or "a superfood". Also i think lazy american's want also to sell their garbage to the people for more money! xD
@@75PERCENTCOPPER *weeze*
This video taught me that whenever a recipe or a professional cook says to use a pinch or any other small amount of something, use more.
I've made this before. Very delicious if you like potatoes and cheese. I've never fried the skins though, should definitely try that once.
that potato with some bacon would be delicious chefs kiss 👌🏾
10 out of 10 🤯that is the 1st time ive ever heard. That guys food must be tremendously amazingly deliciously.
Yes, because it's french 🇨🇵
Hey what was that white sauce he used ?
@@devchauhan7203 infused cream or just cream im pretty sure
@@iamhshai2992 Thanks men 👍
@@devchauhan7203 hot milk
I love that you used the potato Peels! I love that nothing Is wasted
Yeah, peels are great! but I am wondering about the part that was drawn on. Is that part safe to eat?
@@fluffdragon2277 i think they didnt use that part, Its prob not Safe unless they used some special edible pen ink
U can put it also in the oven (peels)
I may be allergic to potato starch but I want that so bad it looks amazing.
I love that he used the peels as well looks superb
Chef passed the vibe check.
As someone from Northern Ireland, this brought a tear to my eye. Bless you, sir.
Aligot is from France my guy
@@vapecat1982 Yes it is, and the Irish love potatoes, hope this cleared things up for you bud
Ohhh, man, thank you for using the whole potato (& cheese)!! Scrumptious!
That looks like a masterpiece god damn
That fried peel had a hint of marker ink but as they say in the culinary world...ink is flavour.
i hope you’re being sarcastic ‘cause there’s no way you don’t know edible ink exists
Hope it’s edible ink
@@bencri6248pretty sure it’s a joking comment
@@paradise_valley 🤜🏻🤛🏻
As soon as I saw the "pinch" I excitedly opened the comments
Chef rolled his eyes back! That was GENUINE!
I love how it builds a climax into the i love you part
Yo chef... You need a raise brother.. I hope you own the restaurant.. If not.. open one up.. you deserve it.. It's only temporary debt.. you got this🙌
"I'm not a patient human"
We felt that chef
That’s a real cook right there works fast and efficient and seasons everything liberally to make sure it taste good
I've fried potato peel before n it tastes lovely.. Delicious...😋😋😋
Te puhutte tosi hyvin enkkuu🤩 Ja haluun Zachin taas teijän videoille esim joku 24h haaste😂❤
For those who wonder, aligot is a french specialty, specifically from the region Auvergne
I always cut my potaoes like that when I boil them to mash them. It is so nice to see that I am actually doing it like a professional chef!🎉
I'd love to know how to fully make those potatoes they look incredible
Why does that actually look good 😭
Looks delicious Chef and never thought about frying potatoes peels
Here's a tip: if you like the idea of frying the peels, but it's too much oil, you can try roasting them in the oven or air fryer instead.
The expression when tasting it. I can relate to it to a soul level
Wow, i can make that. Definitely gonna try this out
This looks legit so simple and delicious 🙌🙌🙌🙌🙌
"pinch of salt" he says as he dumps in a full handful
Equivalent to Gordon Ramsey's pat of butter. 😂
When I was making coleslaw as a chef at a restaurant we had a 5kg tub of salt, I accidentally knocked the entire contents into the 20kilo slaw mix, i said to the other chef "ughh it's just a pinch of salt right?" 😂😅
We’ll tbh for all those potato’s that’s a normal amount of salt
Whoa, hold up! Do you know who that chef is? I think they deserve some major credit for that amazing video! Let's give them the recognition they deserve!
Welll who is it? Lol
So. Many. EXCLAMATION MARKS.
He is Chef Ashif (?) Ashford. His name is in the full video for less than a second. He got cheated name wise there, too. . .
That final noodle slurp was from the soul
I love the fact that Aligot is a "fancy dish" in other countries while in French it's the a dish you would after a drunk party haha
The potato peel idea never crossed my mind before, I have GOT to try that idea out one day. It sounds and looks like HEAVEN
You can also bake them.
I've had a bag of Potato Skins chips with cheddar bacon flavor before, I lived for those, lol!
I've had a bag of Potato Skins chips with cheddar bacon flavor before, I lived for those, lol!
There's a reason this man's a professional. I just have to say beautiful work chef. That looked amazing and I bet it tasted awesome.
That consistency makes me happy.
Man this is next level chef! One potato could be 2 meal/snacks? Awesome!
This looks incredible.
I… I’ve never seen a potato stretch like that. This is wizardry on the next level.
it's the cheese...
They added cheese, of course it's gonna stretch
Looks like its 50% cheese so yeah, its stretchy.
Authentic aligot is made with half potato half fresh tome of cantal/salers cheese and it’s one of my favourite dishes. It’s not something I would call fancy as it originates from the countryside and is meant to be comforting. It brings back childhood memories haha
Don't forget everything European is fancy for US people
@@Pseudomonasammm no, I think it’s more a scale of ‘lots of work was done on this food item’ is fancy in the US whereas in Europe they define fancy as ‘peasants didn’t eat this’
Besides, potatoes are American. 😂
@@namedrop721 South American to be exact!
@@PseudomonasaWhile I do agree, this is not a universal concept and doesn’t apply in this particular *instance. Perhaps the only “fancy” part about it is the technique/process because it’s glorified cheesy mashed potatoes. Which isn’t considered fancy, even to our most destitute in society.
We have come to understand that everywhere has bad areas/quality obviously. And as someone else has already pointed out, the potato is a true American staple, I mean, we have an entire state known for its potatoes lmao.
*edited to add word
@@britbrat1127 Germany is a whole country dedicated to potatoes look it up. Without potatoes no Germany no joke
The quiet ‘wHoOooaAaa” adlib😂
I dig how we use the whole thing peels and all❤️
The potato peel hack reminded me of Sanji
If you know you know 😂❤ love it
as a french person, i loves seeing aligot in here 🥰🥰
And let's not forget the aïoli as well. ❤
Ew a french ''person''
Pareil
c'est pas de l'aligot c'est de la pomme de terre avec du fromage probablement assez bas de gamme, l'aligot c'est avec de la tomme fraîche d'Auvergne et ca ne ressemble pas du tout au fromage utilisé dans la video.
@@liste86a oui mais ça y ressemble en principe c'est juste une reprise américaine psq je pense pas qu'il ait de la tomme d'Auvergne de dispo là-bas.
Amazing how it's just fancified cheesy potatoes but still looks incredibly delicious 🤤
The drone shots really carried this video’s visuals 🎉
This is genius! Potato Fondue- super smart with the peels
French simply ...like most of the inventions.
What did he pour into the potato’s ? Very hot milk?
@@imgenoh5296boiled cottage cheese
@@imgenoh5296 and probably cream
My partners favourite version of my potatoes is parboil them, let them dry out on a tray, sage butter on the potatoes, in the oven making sure to coat the spuds every so often and pop them out. Crispy AF on the outside, whilst fluffy on the inside.
Oooo, parboil, I like this and will have to try as I usually just cube em, lube em, season and bake.
Looks really fancy and delicious! 😍
As a potato lover, I must try this!! ❤
Ngl one of the best chef I every seen, When he taste the potato LMAO XD
That looks DELICIOUS!💜
That looks really good man wow
Looks amazing!!🤤🤤❤
The best and most beautiful things in the world cannot be seen or even touched, they must be felt with heart.
Aligot come from my region in France, happy to see this here even if i doubt that the cheese is the good one
😅 lol what a hilarious thing to be so picky about .
@@TeXasDadBod the choice of cheese for the aligot is capital in order to make it properly and get the best flavour (according to the original recipe)
That's why he's picky about it, but in fact it's not that much of a crime to use another cheese if you don't have the one for the traditional recipe, earth's not going to explode for that
@@TeXasDadBodI mean that’s the whole point of a recipe, you gotta get the Hood ingrdients + we know the us aren’t famous for their cheese lmao. You wouldn’t make a raclette with cheddar, nor a tartiflette or any meal from Savoie. If you make a burger, change the cheese and it becomes a different burger, cheese is important as much as any other ingredient, that’s not being picky
@@TeXasDadBodI mean I get you but the choice of cheese matters. A classic American cheeseburger wouldn’t be the same with Comte or Roquefort cheese. Nachos wouldn’t be the same with goat cheese. The ingredients matter especially in such a simple dish.
Exactement ce n’est pas un aligot du tout !
This short is so fitting for my playlist labeled “Fancy Food” 😂😂
oh my god that looks so good
Aligot is a recipe from France . Very nice with good bbq sausages .
That looks stunning and delicious 😋
that looks so good oml
Frying the skins was a boss move. I am so gonna do that. ❤❤❤