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Eric Ripert's Caviar-Blinged Croque Monsieur - Savvy Ep. 17

Eric Ripert shows you how to easily make a fancier take on a grilled cheese sandwich with salmon and caviar. Subscribe: //goo.gl/hGwtF0 Watch our new ...

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Kavryel commented on 24 Mar 2016
Who the halfwit that wrote "Slice salmon half an inch thick". Half an inch is more than 1 centimeter and he's doing 1-2 milimeters cuts. That's almost ten times the amount of salmon.
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Kavryel commented on 28 Mar 2016
I think it's definitely more then 1 perhaps two, but half a centimeter is thicker than this.
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Dois Koh commented on 28 Mar 2016
+Kavryel He's trying to say 1 - 2mm but it looks more like he's cutting it 5mm. I know that's still way less than half an inch but... just saying.
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456japan commented on 28 Jan 2016
I met him in person and he was the biggest piece of shit I have ever met...I guess if he likes you and you're a cocksucker like him then you've got it made......caviar croque monsieur?? give me a break...that's wasting good caviar.!!!
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456japan commented on 02 Feb 2016
yep fuck you.
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Mark H (MrSkids) commented on 02 Feb 2016
+456japan Yep. Bye bye.
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456japan commented on 02 Feb 2016
yes an honest cocksucker...
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Mark H (MrSkids) commented on 02 Feb 2016
+456japan Yep but an honest one.
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456japan commented on 02 Feb 2016
+Mark H looks like you're a piece of shit too..
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Mark H (MrSkids) commented on 02 Feb 2016
No you didn't, what a pointless lie.
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nickPOPmusic commented on 19 Dec 2015
Where's the Bechamel?
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nickPOPmusic commented on 04 Mar 2016
Croque madame traditionally has an egg on top. 
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nickPOPmusic commented on 04 Mar 2016
Not always. In southern France, almost every croque monsier you will ever get has bechamel and guyere.
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yossi landa commented on 01 Mar 2016
+nickPOPmusic That's Crouqe Madame
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nickPOPmusic commented on 19 Dec 2015
+nickPOPmusic And the Gruyere?

John Quilter's food busking with Ariel Pink@ Big Chill 2011

FOODBUSKING: Food is the Music of life! I've soothed Neneh Cherry's sore throat with a peach, rushed on stage with a cup of Oolong tea for Kanye West and ...

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Yesiamblind commented on 01 Oct 2012
This is sooooo great. He's completely BAFFLED at EVERYTHING. Like it's the first time he sees someone cooking something. I'm pretty sure he's also somewhat stoned.
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djinntoy commented on 08 May 2014
+Hannah Rose Apparently he wanted to be a chef when he was younger but then The Doldrums got attention so he went with that.
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MarijaKov commented on 17 Jan 2016
What I love about this vid is that it has this really amusing mixture of awkwardly pretentious and unintentionally funny.
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okay guy commented on 05 Apr 2012
HAHAHAHA, it looks like some kind of a comedy sketch, Ariel's confused expression is priceless. Thanks for this.
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Ed Preti commented on 29 Aug 2014
Never thought I would hear Ariel Pink talking about "Pasta e fagioli" (...or pasta fazoo)
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Calijayok commented on 14 Jun 2013
"do i just gulp it down?" lol "now what chyou feel.." "i get!, I feel much better!"... lol
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InterstellarApple commented on 28 Nov 2011
i know there's the tea seeping and everything, but isn't this really just chicken soup?
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Undead Psycho Samurai commented on 29 Jan 2012
This cook really loves what he does. I love what you're doing! Keep the dream goin
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fok you and your bad music taste commented on 24 Aug 2015
I love him ;) but his reactions literally make me burst into laughter
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pushthempads commented on 28 Oct 2011
what is up with ariel's face in this video? he looks horrified hahaha
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BillTurkeyburger commented on 19 Mar 2012
Funny, but I kinda wish you'd just interviewed him...
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realjohnhammond commented on 26 Nov 2011
Ariel's drinking chicken tea ... what a classic!
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Hannah Rose commented on 12 Sep 2012
why is Ariel Pink in MULTIPLE cooking videos....
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keegs bourne commented on 01 Jan 2013
the amount of confusion on his face ohh gawwwd
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Ashley Evans commented on 07 Mar 2012
wish ariel would taste my fazool
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Nadim Zaidi commented on 24 Apr 2012
Fazool means nonsense in Urdu.
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Eli Magaziner commented on 21 Apr 2012
zola jesus in the background
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Brambleiah commented on 04 Nov 2011
ARIELLLL! hahaha Awesome.

How to Make Dumplings at Home - Savvy Ep. 20

Joe Ng of Redfarm details the best ways to make dumplings; from pot-stickers to ones shaped like fish! Subscribe: //goo.gl/hGwtF0 Check out EATER ...

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Awesome Eats commented on 19 Feb 2015
What Camera do you guys use ? 
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Awesome Eats commented on 26 Feb 2015
you guys are so sick ! Thanks man 5d also makes those frame videos ? Man I want to film like you guys !
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Eater commented on 26 Feb 2015
+Awesome Eats c100/c300s, 5d for photos upfront

The Mystery Box of Fish

Spago Beverly Hills' chef de cuisine, Tetsu Yahagi, constantly searches for inspiration for the food he serves. Each week he finds it in a box of fish, caught just 48 ...

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Isaac Park commented on 31 Mar 2016
Oh man that vodka snow on the sea urchin.
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Zoran Lisinac commented on 31 Mar 2016
+Isaac Park that's the "Fog"
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Jason Selva commented on 30 Mar 2016
Looks more like the mystery box from LA harbor or the Horseshoe kelp about 7 miles off the LA coast....Japan my ass that's Local salmon grouper that us local fisherman don't eat because it's loaded with parasites. Crazy how a high end resturant will commit seafood fraud for profit and have the audacity to blatantly post it, not all foodies are just foodies, and not all fisherman are uneducated diners who don't frequent high end cuisine...
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Jason Selva commented on 07 Apr 2016
+Indulgence nothing worse than seafood fraud. Charging premium prices for sub par seafood is dishonest. I would expect eater la to do some better research.
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Indulgence commented on 30 Mar 2016
+Jason Selva You made the same comment over on Eater. Got it all out of your system?

Stuffed Brased Veal Breast Roulade Part 2

Chocolate Chip Cookie Sandwiches To Blow Your Mind - Savvy, Ep. 2.1

Savvy's back! And it's gotten a little facelift. We're kicking it off with the really fun women behind Ovenly -- and the best cookie buttercream sandwich. Subscribe: ...

User Comments

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Jim Pook commented on 24 Jul 2015
Can you post the recipe here - or somewhere where it can be copied and pasted? Eater.com will not allow us to copy text, and I'm not about to re-type the entire recipe no matter how great it looks.
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Jim Pook commented on 25 Jul 2015
+Eater Email sent - Thank you!
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Eater commented on 24 Jul 2015
+Jim Pook Hi Jim! If you email us at [email protected], we'll be happy to send you along a copy of this recipe that you are able to copy and paste.
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Renan Lopes commented on 11 Jun 2015
I might be obsessed with this video.
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Eater commented on 11 Jun 2015
+Renan Lopes Glad to hear that!
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Nick Matenaar commented on 11 Jun 2015
How are these vegan? Milk chocolate drops, butter, cream, nutella, peanut butter, honey. Not that I'm vegan, but why say it is?
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Nick Jeg commented on 01 Apr 2016
+Eater excuses... Give us Lucas level honesty...
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Eater commented on 13 Jun 2015
+heyontv nailed it! the cookie is vegan.
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heyontv commented on 11 Jun 2015
+Nick Matenaar i believe only the cookie itself is vegan... and they used dark chocolate which are considered vegan because they use coco fat and not milk......
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Samantha Levinson commented on 10 Jun 2015
F$)k that's delicious I can wait to try.
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Eater commented on 15 Jun 2015
+Samantha Levinson Be sure to let us know what you think!

per se

A tour of per se's kitchen.

Classic Veal Stock (Part 5)

Cooking with the Blues - Classic Veal Stock.

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capm1337 commented on 13 Apr 2010
thanks, very helpful
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Alex Ra commented on 15 Dec 2010
I farted

Mashed Potato Tomato Soup with Parmesan Cheese

Creamy and delicious - and only 6 ingredients. Another easy and interesting recipe from the online cooking show, Chow Time at //www.robinbenzle.com.

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AmirTut commented on 29 May 2013
wait, wait one second. I'm a Pakistani, I know what the pottery is you put the soup in, its actually used to transfer water in, not for putting cooked products in it. LOL. In Villages we have them at wells and fill them with water, to drink water from. Never seen them used for cooking before though.
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AmirTut commented on 29 May 2013
WTHA what the heck, that is potatoes those things you peeled? I thought potatoes were powder form and you added boiling water, and you get mash. Instant tomato soup and instant mash, forget all that peeling and crushing stuff.
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AmirTut commented on 29 May 2013
like if you're eating mash with tomato soup. I am eating it right now, don't have the parmesan cheese though, don't have the wine either. *sad face*.
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