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Today we are making Eric Ripert’s iconic tuna carpaccio with foie gras on baguette. #cooking #recipe #finedining

41 Comments

  1. I understand being broke but if you are so broke you can’t afford a single slice of salmon, you definitely won’t be able to afford chicken liver, butter, or a blender. Not everything can just be substituted.

  2. A lot of cost in fine dining is just the labor. They don't always use the most expensive ingredients.

  3. You know what, liver pate and tomato over toast actually sounds pretty dang tasty. It’s nothing at all like what’s advertised but it would still be good.

  4. I mean it's literally just bullshit videos to get you to click and interact to make money off of us It's just content farm crap😂

  5. Im sure you know this, but foie gras is stuffed goose liver. What you made is chicken pâté. Both are delicious and nearly identical but there's a nuance.

  6. I realize maybe it’s bc I’m on the West coast, but my first thought was ‘dude, just use a tuna steak’, bc they really don’t cost much here. 😭 Apologies to all the non-coastal homies for my elitism…

  7. 45:10
    Adding onto this, I think another reason Jax wonders about this is because it’s easy for him to write off how he treats Gangle if she is always the sad one – or in other words, it doesn’t matter how much Gangle cries or is sad about things, because she is/would always be sad

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