Yes, But my point is it's not on the buzzfeed channel it's on a channel where they are the stars of the show whereas on buzzfeed it's a bunch of stuff crammed into one channel and most of it sucks lol
"compresses the duck carcass to secrete a juice that becomes the sauces" versus "what?! they're gonna squish a duck so we can drink the juices?!" so perfectly encapsulates andrew and steven's personalities
Omg, I’m so glad they made this episode. Because as far as trad Mexican dishes go, mole is so underrated here in the US outside of the Mexican community here. It my all time favorite dish from growing up.
About the French mother sauces, apparantly hollandaise is actually not one of the original mother sauces and only became one due to a mistranslation. It is actually mayonnaise that is the final mother sauce! Gotta thank Alex over at french guy cooking for deep diving into the mystery and unveiling the truth
I do love that Stephen has literally made 2 of the featured components in this episode (mole and hand-pulled noodles) himself during the Worth It hiatus
Sauce fact: Hollandaise is actually mistakenly considered one of the mother sauces, where in reality the fifth mother sauce is mayonnaise. The error comes from a translation mistake from the "Larousse Gastronomique" from French to English. French guy Alex on youtube is actually the one to discover the mistake and right the translation mistake, returning Mayonnaise back to it's mother sauce position.
Mistranslation aside, both of them follow the same principle and method of preparation. The only major difference is that hollandaise is prepared hot using egg yolks and butter, while mayonnaise is prepared cold using egg yolks and vegetable oil. Either one of them can hold the position as a mother sauce since they both involve the process of emulsification and aren’t derivatives of anything else. The important thing is to just make sure that this style of sauce is always represented in the list of French mother sauces.
IF they ever do a mole episode, they have to try the different moles from Puebla and Oaxaca. That will definitely reignite that gastronomy battle between those two states.
When Andrew says "This is what I've missed about eating with you Steven" it made my heart melt. The growth of their friendship over this series. Edit: I re watched and he said "liked" instead of "missed". Still, its heartwarming.
Okay I've said this before, but I will always feel that much more impressed and appreciative of a resteraunt, especially an expensive one, when they use every part of an animal or plant possible. It's just showcasing that someone can be imaginative in a way that doesn't promote waste.
Whenever I go to a Mexican restaurant, I try their mole dish if they have one. It's so unique. It's never the same. Every chef has their own version of what mole should be.
Oaxaca alone has more than 20 varieties (and I’m pretty sure I’m coming short of the actual number there) of mole. So it’s quite possible you have tried different ones already, lucky you!
Now that Andrew has seen and talked to professionals that make hand-pulled noodles, I think he should try for a redemption episode! Remaking hand-pulled noodles.
It made me happy to see all 3 together again. It's funny seeing how much time has passed. Adam has shaved his hair. Andrew with his wedding ring. Steven engaged to be married. BTW, whose kitchen are they in at the end? It's certainly not Steven's
10:08 Andrew to Steven: "That's why I like eating with you, bc you do stuff that I would never do but am glad to see it." I need Andrew's reaction to Steven's bar-tending on Too Many Spirits!!
Fun fact, hollandaise isn't a mother sauce- mayonnaise is the 5th mother sauce! Check out French guy cooking if you want to see the full explanation, but it essentially was a translation error lol
The expressions on their faces when they taste something truly special, like the savoury pudding, always brings a smile to my face. I'm so glad this series is back!
Andrew is probably the best food critic I've ever seen. He's casual funny but extremely well learned. I love how he described that last sauce as "bright" it's simple and communicates so much for foodies watching without tasting!
10:07 Andrew to Steven: "That's why I like eating with you" Me: "Awww Andrew's so nice-" Andrew: "Because you do stuff that I would never do" 😂😂😂 Glad this series is back! There's just something addicting about Worth It and I always love to see it~
So pressed duck is a super interesting recipe. It was a favorite of very wealthy individuals especially in the 19th century. There was a food show talking about meals and dishes of the Edwardian period which is at the end of the 19th century into the 20th where they also recreated this dish. It was a dish that only certain restaurants did and was considered as an extremely elegant and classy dish. On the show they remarked how it's a pretty "cruel" recipe mainly on how they compress the body of an already dead animal which shows how decadent it is, like it's so something that the everyday person would not be able to eat at the time which is why it's such a spectacle.
@@aqsaali4954 sure it was supersizers go the Edwardian episode. It’s a fun series where they talk about food from lots of periods mostly in British history. In the Edwardian one they recreated the duck press at the end in their final meal.
I know I'm being pedantic here, and it doesn't really matter in the grand scheme of things, but the Edwardian period starts at his ascension to the throne in 1901.
I only got to find out about the new season today omg! So excited for this season! Nice to see Steven and Andrew talking about how happy they are to be back and that they enjoy eating with each other cause this means that they enjoy making the show as much as I enjoy watching the show :D Three Musketeers! Really love their interaction and chemistry ^^
I know alot of ppl commented on this already - but I have been watching some of the old(est) episodes of "worth it" and its really incredible how andrew has changed over the last couple of year. I´m pretty sure he did do alot of personal work and its really pleasing to see how he became so much more open, relaxed and overall appreciating. Best wishes and really cool series!
I love how Andrew said to Steven “ you’re not allowed to sauce my shirt” and then he sauced himself first 😅 Then Steven sauced himself too , love my bois 🥰
Brunch episode: Steven I’m a purist and Andrew pours maple syrup on pancake. This episode: Steven sauces donuts, and Andrew says he would never. I love the growth
I followed Andrew and tried the whole package of Pasjoli Pressed Duck. I totally agreed that the pressed duck package and the sauce is the whole new world!!
Steven has now become what Andrew was, uninterested but in the end happy he came. Andrew in Steven's absence has began to care about the show. you love to see it
Amazing! Great to have you guys back. Also, seems like the intro is custom made for this particular episode. The amount of effort!! Love this series, love you guys!
My mom and I loved watching this show together. Sadly she passed away April 20th, 2021. You can bet Ill be watching this show for the rest of my life, or as long as this show goes on. Thank yall for what you do and biggest blessings
Steven and andrew be describing every taste of the food and i be like yea i’m sure it’s good But when adam says just 4 words “it’s really good” I’m sold
I'm mad that I didn't know about your new channel until this video! But I'm glad that the RU-vid algorithm FINALLY got us reconnected. Subscribing immediately. So glad to have you guys and the food back!! 🤗
Barbacoa is not an Oaxacan dish. It is not even a typical food that you find there. It is a dish that is eaten more in central Mexico and is from the state of Hidalgo.
Omg Adam’s comment “So we’re still in high school” made me laugh 😂 No , Adam your show’s professionalism level got higher with every season. You guys i think now in master level ;)
The best show on youtube is back. Yeahhhhhh 😍 i missed you guys a lot. I'm glad that we get to see it on this channel where they have more creative control.
In Brazil we have a variant of this pressed duck sauce. It is called CABIDELA and it is done with coagulated chicken blood. The chicken is cooked in the blood sauce.
blessed that Adam made a conscious decision to return with the boys. As much as he acts like he's indifferent to the show, you know he loves being here.
I love this series!! and the fact that we’ve been able to see this group grow and achieve so many things :’) Steven with Watcher and now engaged, Andrew and Adam with About To Eat and Andrew now married! They’ve come so far and I just love it!
Duck a la press is truly a french classic. When I was working at Le Gavroche, at that time, this was a very popular, highly demanded dish. I still can remember the flavor profile of the duck sauce in my mind & relive the flavors on my palate. However, I've come to the conclusion that this sauces lacks a certain Oomph or body. These days I would most certainly add a knorr stock pot. Hmmm...Maybe 3 to begin with. Remember, you can always add but you can never take out. Sincerely, Marco
If you watched Alex the French Guy's Five Mother Sauces series, he found out that one of the mother sauces should be Mayonnaise, not Hollandaise, and what caused the mistake is a translation error of Escoffier's newer edition of his culinary book
fancy chef: How do we use the whole duck carcass? normal: make a stock and use it for sauce! fancy chef: let's press it with a machine and get a tiny amount out of it that we collect in a parisian style tea cup normal: insert facepalm meme
