I just want to say thank you Adam. There are a ton of videos on how to cook and done by different youtubers, but you’re the first person that taught me how to cook without measuring and to relying on the taste and your confidence in cooking
Michel Roux calling them 'soldiers' is a British-ism, from the dish 'egg and soldiers' which is a soft-boiled egg with strips of toast to dip into the egg. "Soldiers" has a debated etymology - either resembling soldiers on parade, or from the soldiers that couldn't put Humpty Dumpty (the egg) together again. Anyway, thanks for reminding me - I haven't had them since I was about 8. Nostalgia...
@@oxybrightdark8765 The earliest reference to the poem is from 1797. He's an egg by the time of Alice Through the Looking Glass 74 years later and that was still 151 years ago.
@@TomDestry guess it all boils down (sorry) to how far back toast soldiers go. Even if references don’t predate Humpty’s transmogrification though, admiration of military figures was fairly widespread and seems intuitively more likely. And less disgusting than dipping one’s toast in Humpty’s ill-starred brains :)
I’m a little bit in love with Michel Roux Jr so I’m always happy to hear people enjoying his recipes. Also love how you talk us through recipes and anticipate problems. And in the UK when children have a soft boiled egg in an egg cup with toast it’s traditional to cut the toast into strips to dip in the yolk and we call them soldiers. So cute that Michel Roux Jr calls them soldiers when he’s referring to bread strips.
This was the comment i was looking for - I was almost suprised Adam hadn't come across "Egg and Soldiers" before, considering his (always endearing) knowledge of Brtitsh culinary lingo!
Michel Roux Jr is a great chef, it's a terrible shame he pays his staff less than minimum wage and keeps their tips. Then when he was called out for it claimed they should be grateful to work for him.
@@samueldesmond440 worth noting he gave then all backpay for the gap after the expose. In an operation as big as that Michelin starred restaurant, I wouldn't have expected him to have been in charge of wages, but it's still his place and on his head be it. He's still comfortably one of my favourite TV chefs of all time and it was a golden age when he ran Mastercard professionals before that odd potato advert conflict thing...
@@falloncj staff underpayment was also an issue in a number of Australia's finest restaurants prior to Covid. Some owner-chefs even defended the practice as an age-old practice, an unwritten ground rule, in some way accepted as fair-trade for the opportunity to train with the best. At £180 per head (plus drinks) for the 6-course degustation at La Gavroche these days, I'm sure Michel can afford to share his tips - I've seen his south of France holiday pad on the telly.
I’m about to make a beef cottage pie and an Irish soda bread. Different from your offering, but the similarity is there. Both fabulous winter dishes. Thanks!
@@toniblackmore3016 Do them one better: send a report. Not sure if anything will be done considering this is RU-vid but its sexually explicit so worth a shot.
DON'T THROW AWAY THE BROWN SOLIDS FROM THE BUTTER. Put them in cookies or gravy or pasta or anything you want to taste a little nutty and savory/sweet. Edit: also, put them in cornbread.
I actually think seeing the brown of the stew through the bread gives the dish a sense of elegance and made it look like a high class bread bowl. Looks delicious, can’t wait to try to make this myself
Just made this with a really dense Irish batch loaf bread (also spilled 500g of very hot clarified butter, so I pretty much need a new kitchen) This is such a good technique, way greater than the sum of its parts, infinitely adaptable. Bloody delicious.
Great recipe to adapt. I remember watching Food Revival when it was aired - it wasnt actually that long ago i dont think... but then again, time flies. Michel Roux Jr. is fantastic, comes across like a good/nice bloke who just knows his craft so deeply. Obviously the whole family are nuts about food, they're all amazing chefs. I'm lucky enough to have eaten at Le Gavroche. superb food, atmosphere and experience.
My mom always makes apple Charlotte with us when we have a few apples and not enough to make a whole pie, it's fun and quick and we just use any fruit now because we all know exactly how to do it 😂 I recommend apple and plum omg the colour!!!!
I grew up and was inspired by Alton Brown. His personality, production, and quality was so fascinating and fun to watch. You’re work reminds me so much of his, and I don’t want you to think that you’re copying him. I think your videos and input are on such an impressive level, and I love watching your content.
can’t speak for the whole of Britain but certainly where I’m from we call bread cut like that soldiers, dipping them into a soft boiled egg would be dippy soldiers in my house and was one of my fav breakies growing up
Hi Adam. I'm not sure how I stumbled upon you, but Ive really enjoyed watching and trying some of your meals. I was a decent cook in college but over the years, I've gotten into ruts of repetition. Your meals tend to be fairly user friendly, and adds plenty of variety to my menu. Just wanted to say I like what you're doing.
Looks delicious. In my country there is A rule to start a dish but especialy a stew: start with with cut onion(a lot) in oil or greas and make it glassy and then put the meat to brown it. Its make a thick stew, u dont need to use flour or gelatin then.
“That’s not soldiering” is that a Sharpe reference there? :) Great video by the way, I’ve never seen a pie like this before, thanks for the new recipe to try.
Great video as always. Random small kitchen item you might find useful is a tube turner key (sometimes called a squeezer). It helps you use everything in a tube like tomato paste and stops it getting damaged during repeated use.
It's like a pasty meets a pot pie meets a dip sandwich only the the stuff you dip the sandwich in is inside. Good to see those teacher skills are good because I learned somethin from this.
Got dang, this one's big for me! Lots of different dietary needs around me, and these look perfect for a more intimate house party I'd be involved with (shoutouts for that vegan tip!) :D
Looks really good and good chef to take inspiration from. Reminds me a bit of a suet pudding (eg. the infamous steak & kidney), but hopefully quite a bit lighter!
Chef Michel is a wonderful person, and I've had the pleasure of meeting him on not one, but two occasions. I had a picture taken with him when I was young, and several years later, we tried to imitate the original - with me looking a little more mature!
If you want a pretty crust without baking or specially buying dense bread, what might work is broiling or microwaving some cheese into the bowl. It makes a mostly waterproof seal and is of course tasty.
@Adam Ragusea have you ever tried stovies? It's a low effort, corned beef and potato based stew or heavy soup, and the pinnacle of Scottish winter comfort food! Also we call toasted bread slices used for dipping into soft boiled eggs soldiers as well, didn't know that was just a UK thing.
Hey Adam, I noticed you speed up footage alot, to help show the cooking process. Although sometimes its tough to tell when its being sped up. I recommend having a small icon somewhere on the screen whenever footage is sped up to help clarify
What Chef Michel called the strips of bread, "soldiers", is a common term in French. "Soldats" are strips of toasted, buttered bread that are served alongside a soft-boiled egg so that you can dip them in the yolk.
Calling strips of bread without crust "soldiers" is a common thing in French. Traditionally, the expression comes up when describing what to dip in soft boiled egg yolk.
My favorite part about these videos is that the replay detection only works on parts where you move the video, not the part where most people watched, so consistently every video you can tell where the end of the sponsor is
I love that you're building off of other videos. It makes these fancier recipes so much more approachable. Btw, you should definitely try roasting parsnips, I'd bet you'll love them!
Fully agree. I am not called a rosbif for nothing. A proper sunday roast is perfection with roast parsnips. I could even forgo the yorkshire puddings if I was forced to choose! Horseradish sauce is mandatory though.
Adam, what brand of dried Porcini do you use, that doesn't leave grit after re-hydrating? I've never considered it to be a problem to "beware of the grit." But, if there are new processes that eliminate it, I'd love to be able to use it.
I can't speak for Adam, but when I soak mushrooms, I always make sure to pour the liquid out gently and leave a small amount in the container. Since any grit will sink to the bottom during the soaking, that all but ensures that none of it will end up in the dish. By no means a new process, but I've never felt the need to use an actual filter.
Seeing you walk up to your range wearing shorts in January Damn you Adam Ragusea. My province is blanketed in snow. Cheers from Newfoundland and Labrador!
Just popped mine in the oven!! Went for two more medium-sized pies in those little side-dish-sized bake-safe crocks, one for dad and one for mom and I to split! We’ll see how they turned out (the stew alone was quite good!)! ✨
@@leonardotube Pretty good!! I found that mine did not have to cook nearly as long (probably has a lot to do with size, I would’ve payed more attention if I hadn’t been busy) so they got a little over cooked. Not burnt, but a little dried out is all. The stew base was delicious and the moister parts of the crust were as well! I’d definitely try it out again paying more attention to bake times!
He said that he knows a lot about English culture and watched a lot of British media. He made a reference about potato soldiers in his oven chip video.
Hey adam, I just want to let you know that I do your brown butter condensed milk brownies on the regular and everyone in my life loves them. Thanks for making me a hero dude! Also, it's great seeing you on the bodybuilding forums occasionally
6:10 Hey Adam was that a Sharpe reference?! I swear that’s a reference made by us Sharpe fans 😅. “Making a well apportioned bread soldiers? Now that’s soldiering!”
There are some great bits of British in this video. Michel Roux Jr calls the strips "soldiers" because that is a traditional breakfast of a boiled egg served in an egg-cup with buttered toast cut into strips called soldiers. You get children to dip their "soldiers" into the dippy egg yolk for some reason that kids do not question. This recipe is also kind of a savoury version of bread and butter pudding which for something so simple can be amazingly delicious.
I thought this was going to be bread and butter pudding but was pleasantly surprised when it was a weird stew version, looks delish. You should try bread and butter pudding if you haven’t before, it’s an easy on to try with kids but still deeply satisfying
Salted butter does not matter in this application since it was clarified, as salt is not fat soluble. The salt of the salted butter will be strained out with the milk solids when clarifying.
There will still be certain amount of salt *in suspension* in the clarified butter though, enough to be tasted. This can pass through the paper he used quite easily.
Great to see Michel Roux jr get some love from Americans. He's as good a chef as Gordon Ramsay but with considerably more control over his vocal delivery.
Perhaps your dried porcini mushrooms are just not very sandy because the ones that I am used to using leave behind a thin layer (1/2 tsp) for each 1 oz bag that I steep.
Hi adam, i really like you videos. I have a question, when gelatin passes 60 Celsius it denaturalize, and it starts to loose its gelatinous capacity and has an aroma like smelly fish. Why didnt you added later when it cooled down? Greetings from Argentina
You can also buy duck fat and use that instead of butter. I've bought duck fat from the store and i've collected my own duck fat after breaking down a duck and it is WAY better than clarified butter. It's crazy how good it is.
Random one Adam love your vids. Try Scottish haggis with neeps (mashed turnip) and tatties (Scottish word for mashed potatoes). Not a complicated dish but would love to hear your opinion of that dish and the history/science of why it is so tasty.
Sadly proper haggis is not legal to sell in the USA due to one of the organs (I think it’s the heart?). There’s some haggis designed for America and Canada that just used the other organ meats, I suppose it might not actually taste any different though? But yes, even if he has to get the American version, it would be nice to see. Especially with the wrongly-earned reputation of being made of useless leftovers and not being nutritious! Would be nice for him to debunk that.
