Simply Ming
Frites
4/24/2021 | 26m 46sVideo has Closed Captions
Steak Frites; Portobello Frites; Gin and Tonic with anise, cloves and cinnamon.
To start things up, Chef Tsai mixes his own version of Gin and Tonic with anise, cloves and cinnamon. The he cooks up a classic -Steak Frites- made with beautiful flat iron steaks and served up with fries and aioli. Then he cooks a vegetarian version of this dish, a delicious Portobella Frites with garlic and extra virgin olive oil.
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Simply Ming is presented by your local public television station.
Distributed nationally by American Public Television
Simply Ming
Frites
4/24/2021 | 26m 46sVideo has Closed Captions
To start things up, Chef Tsai mixes his own version of Gin and Tonic with anise, cloves and cinnamon. The he cooks up a classic -Steak Frites- made with beautiful flat iron steaks and served up with fries and aioli. Then he cooks a vegetarian version of this dish, a delicious Portobella Frites with garlic and extra virgin olive oil.
Problems playing video? | Closed Captioning Feedback
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♪ ♪ >> MING: I'm here with chef Fritz Pichler.
>> Hi, Ming.
>> MING: Chef, so great to be with you, cooking.
So, what is the dish you're cooking?
>> We call it Reibekuchen.
That's shredded potatoes.
It's like a potato fritter.
>> MING: What can I do for you?
>> Okay, first, we start with the potato fritters, which means I have to shred the potatoes.
>> MING: Okay.
>> Then I mix it with flour, eggs.
>> MING: Right, yep.
>> Season it with salt, pepper.
>> MING: Okay.
>> And white onions.
>> MING: So, I mince that?
>> Yeah, please.
>> MING: Okay, all right.
>> Doubly fine.
>> MING: Super-fine?
Got it.
>> Okay.
>> MING: So, I assume, in your homeland, you eat a lot of potatoes?
>> Yeah.
(laughs) >> MING: It's like my rice, right?
I eat a lot of rice, you eat a lot of potatoes.
>> A meal without potatoes is more or less nothing.
>> MING: It would be... (laughter) All right, so all these onions?
>> Yeah, please.
>> MING: Okay.
I like it, I like-- that's a lot of onions, that's good.
All right?
>> Super.
We always say super.
>> MING: Super?
>> Yeah, that means perfect.
>> MING: Super!
>> Then we add a little flour.
>> MING: So that's just to get the moisture out of the potatoes?
>> Yeah, only a little.
>> MING: All right.
>> More than enough.
>> MING: Okay.
>> Okay, then the eggs.
>> MING: One or two?
>> Uh, we start with one.
>> MING: Okay.
See what that looks like.
>> Now give me the second one, please.
>> MING: Second one, okay.
There we go.
Pepper, too?
>> Pepper, please, yeah.
>> MING: Perfect.
>> Okay, so now we let them rest a little bit.
>> MING: All right.
>> We start with the river char.
>> MING: We have your beautiful char here.
Okay, so how are you going to do it?
>> So the bones are removed already.
>> MING: Okay.
>> So now I remove the skin.
>> MING: So we could use salmon if we don't have char, right?
>> Of course you can use salmon.
>> MING: Right.
Or any fish, for that matter.
>> But it's a local fish, you know, and of course...
I want to use local stuff.
>> MING: Yup.
>> We use local products.
>> MING: Here, I'll take that.
>> So now we cut off the fin part.
Now you cut nice pieces.
Not too thin, yeah?
>> MING: Right.
>> Like this.
>> MING: So, on the bias, right?
Give it some flatness, got it.
>> Okay.
>> MING: Beautiful.
I mean, some of the best fish dishes ever are the ones not cooked, right?
(laughs) >> Really, it's... >> MING: It's true.
>> Okay, so.
>> MING: All right, then what?
>> Okay, now I marinate them.
>> MING: Okay.
Take that.
>> I just put it on the plate.
>> MING: Right.
>> Some extra-virgin olive oil.
>> MING: Okay.
>> Just a little.
And...
Some Asbach Uralt brandy.
>> MING: Ah, some of the brandy.
>> Local stuff from Rüdesheim.
>> MING: I like that.
>> A few drops.
>> MING: Wow.
That looks good.
>> Salt.
>> MING: Right.
Interesting, so you're building it below the char.
>> Yeah.
>> MING: And pepper, okay.
Like it, like it.
>> So, then a little bit lemon juice.
>> MING: Yep.
Just juice?
Okay.
>> More than enough.
So then I take a brush.
Mix them up a little bit.
>> MING: All right.
>> Okay, fish on top.
>> MING: That's beautiful.
>> Okay.
>> MING: Looks awesome.
>> Some lemon zest.
>> MING: So, zest on top?
Okay.
So these you want to marinate how long?
>> Yeah, that's... a couple of minutes, I like it... >> MING: What, five minutes?
Eight minutes?
>> Yeah, yeah.
So, when I eat it, when I cook it for myself... >> MING: Right.
>> Yeah, one minute, it's more than enough.
>> MING: Okay.
>> I like it raw.
Okay.
>> MING: Turn this on for you.
A little veggie oil, okay.
And how long do these potato cakes take, usually?
>> Around three, four minutes, each side.
>> MING: Okay.
>> We'll wait until the oil is hot.
Not too big, yeah?
One spoon.
>> MING: Nice, I like it.
It's as good as scallion pancakes.
>> Some more here.
>> MING: All right.
(mouths) So these take probably what, five, five minutes a side?
>> Yeah, maximum, maximum.
>> MING: Maximum?
All right, so three, four minutes a side.
All right, so when we come back, we're going to have beautiful pancakes, and we're going to finish plating up this local char dish.
>> Yeah.
>> MING: Stick around.
>> Okay.
>> MING: Those look good, Fritz!
Whoo!
>> Golden-brown and crispy on both sides.
>> MING: G, B, and D. >> Yeah.
>> MING: Golden-brown and delicious.
Trying to teach all these Europeans G, B, and D. >> Pull them out.
>> MING: Fantastic.
>> A little salt on top.
>> MING: Of course.
Just like good French fries, right?
Awesome.
>> Now, a little sour cream.
>> MING: Okay.
Crème fraîche or sour cream?
>> You can do this for me?
>> MING: Sure.
>> Crème fraîche, of course.
>> MING: Crème fraîche.
Whole thing?
>> A touch of olive oil.
>> MING: All of it?
>> I love olive oil.
>> MING: Okay, all right.
A little salt.
>> A little pepper.
>> MING: Okay.
>> And our magic... >> MING: Ooh, a little of the brandy, okay.
I like it.
>> (inaudible) brandy.
And now you can add some dill or whatever, but I want to put it on top.
>> MING: Okay.
>> The same like I when I put... >> MING: Here, I'll chop it up for you.
You finish plating, chef.
So you want what, sliced or minced?
>> Make it minced very fine, please.
>> MING: Very fine, okay.
>> Yes.
>> MING: Oh, you turn it.
>> Marinate a little bit on the top side.
So shiny.
>> MING: I love that.
Yeah, they are looking really good.
>> Some of the lemon on top.
>> MING: All right, chef, a little bit of a fine mince here.
>> Very, very simple, easy dish.
Okay, now we can start plating.
>> MING: Let's do it.
This isn't the plate?
>> No, no, no, no, no.
>> MING: I thought that was the plate.
>> No, because I don't want to have to...
The fritters in the oil, you know, so... >> MING: Okay, here we go.
>> Okay, just place the fritters.
>> MING: Okay.
>> On the plate.
Salmon on top.
>> MING: Okay, I'll help you.
Anywhere?
>> Each two pieces, however.
>> MING: Beautiful.
Liking what I see so far.
>> Okay, now some spots... ...of the sour cream.
>> MING: Let me guess-- caviar on the sour cream?
>> Yeah.
>> MING: I love it.
>> We have enough?
>> MING (laughing): I think we have enough.
I think we may have enough.
Oh, God, and where is this caviar from?
>> That's Russian caviar, Malossol Sevruga.
>> MING: Sevruga, my favorite.
Okay, that should be enough.
Oh, yeah, that's good.
>> Fresh dill.
The onions on top.
Fresh dill, I don't like it fine.
>> MING: God, these look so good.
This looks so good.
Ah, Fritz!
>> Cool, huh?
And on the end...
Lemon juice.
>> MING: Just on top.
(gasps) >> Olive oil.
>> MING: You don't want this dish to end, do you?
(laughing) Good?
>> Yeah.
>> MING: That looks awesome.
♪ ♪ >> MING: Tell me about your dish, what is it?
>> Now we make a confit from kohlrabi.
>> MING: Confit, kohlrabi, nice.
>> Yes, with... with a vinegar, with a vinaigrette from chanterelles.
>> MING: Okay.
>> And peas... >> MING: Okay.
>> And herb salad.
Please prepare the chanterelles.
>> MING: Okay, what, just take, clean the stems?
>> Yes.
>> MING: Okay.
>> You can... >> MING: Excellent.
>> And-- this one, and... >> MING: And the shallot, mince this?
>> Yeah.
>> MING: Okay, perfect.
And what are you going to do there?
>> I prepare the kohlrabi, I need.
>> MING: And why kohlrabi?
Is that a, is that a product you use a lot here in your restaurant?
>> Every time.
I love this product.
>> MING: And do you, is it...
This restaurant, you have a Michelin star, as I said earlier, which took you four years to get.
When you first started here, you had no star, right?
>> No, in the first time-- I've started in 2007... >> MING: Right.
>> And there's got no Michelin star here in this restaurant because I'm just one chef here.
I'm alone for two restaurants on six days, six days a week.
>> MING: Wait, wait.
You had-- you had no cooks?
>> No.
>> MING: By yourself?
>> Yes.
>> MING: Two restaurants.
>> Yes.
(Ming laughs) >> MING: I've never-- how do you do that?
What do you... >> Yeah, that's the first years.
Now I've got six cooks.
>> MING: Okay, better.
>> With me, with me.
>> MING: That's better.
>> Yeah, that's really better.
>> MING: All right, so you peel the kohlrabi, right?
>> Yes, peel the kohlrabi, and then I slice them.
>> MING: You were born here in Heidelberg, right?
>> Yes, I'm born here in Heidelberg.
>> MING: So are there, are there... Do you use German influence in your food?
>> Yes, I take a lot of local products.
>> MING: Right.
>> Like this.
>> MING: Like kohlrabi, right.
>> Yes.
Like the, the...
The chanterelles.
Like the meat and the pig from here.
>> MING: Yep.
>> Yes, always with the pig.
>> MING: What do you do to cook the kohlrabi?
>> I cook them in the pan.
I make a confit, so I need the whole pan.
>> MING: Okay.
Is this enough chanterelles?
More?
A couple more?
>> That's okay.
That's okay.
>> MING: You sure?
>> Yeah.
>> MING: Okay, all right.
>> Then, please, peel some peas.
>> MING: Okay.
>> That's enough.
>> MING: Fair enough.
So, what-- is that extra-virgin olive oil?
>> Jawohl.
>> MING: All right, so you got your kohlrabi peeled.
>> Yes.
And then I make such a cut.
>> MING: In a traditional German dish or French dish, how would you use kohlrabi?
>> Oh, we bake it in a high, in a high bread.
>> MING: That's right, I've seen it.
>> Yeah.
>> MING: So, for flavor-wise, it's, like, I don't know, like a daikon meets potato, you think?
It's hard to describe kohlrabi.
Crunchy.
>> Nice and crunchy, and you've got no waste.
>> MING: So you're going to use those peels?
>> Yes, we use it for the salad with the herbs.
>> MING: Oh, fantastic.
All right, so extra-virgin olive oil.
>> Yes.
>> MING: You just cut to make it look pretty.
>> And so I take some salt.
>> MING: Okay.
>> Regular salt.
>> MING: That's just kosher salt, right?
>> Yes.
>> MING: Pepper?
>> Pepper.
>> MING: All right.
I need to mince a shallot for you.
Just half a shallot's okay?
>> Yes, for us.
>> MING: Okay.
Boom.
All right.
And what was that last thing?
That was sugar?
No, that's... >> No, that's all, that's all the salt.
>> MING: Okay.
>> And then I make a vinegar.
That's a regular standard recept.
I take three parts of oil.
>> MING: Right.
>> One part vinegar.
A little bit sugar.
>> MING: Okay.
>> Salt, and the French mustard.
>> MING: And that's for the vinaigrette.
All right.
Okay, I think we're good.
We have this, we have this.
We have shallots, we have peas.
>> Yes, we... >> MING: You're going to blanche your peas, you're going to confit the kohlrabi.
>> Yes.
>> MING: And we're going to sauté the chanterelles-- okay, let's get cooking.
>> Okay.
>> MING: Here we go, boom.
All righty, chef.
>> So, please put the shallots into the pan.
>> MING: Okay.
All right.
>> And I give a little from the olive oil into it.
>> MING: Okay.
>> Yes.
Yes.
>> MING: All right.
>> And then please... >> MING: A little salt?
>> You need some salt... >> MING: Okay.
>> In the water.
>> MING: And peas, right?
>> Okay, fantastic, yeah, that's right.
>> MING: What, 30 seconds, one minute?
>> Yes.
Just 30 seconds, that's enough.
>> MING: Got it, okay.
And we'll shock that.
And then, the kohlrabi... >> Yes.
>> MING: You go nice and slow?
>> Just takes eight minutes.
>> MING: Eight minutes?
>> Eight minutes, just eight minutes.
>> MING: Awesome.
All right.
It's amazing when you add salt, right?
It gets so green, right?
That's a, that's a chef's trick.
You ever want green vegetables, right?
>> Salt water and ice water.
>> MING: Ice water-- salt and ice.
You have to stop the cooking.
>> Then I put the chanterelles into the pan.
>> MING: Okay.
Very nice.
One of my favorite mushrooms in the world.
>> Okay.
>> MING: Love chanterelles.
>> Yes.
>> MING: Good to go.
>> Okay.
>> MING: Chanterelles.
This is going to take, what?
Three, four minutes, right?
>> Three minutes, three minutes is enough.
>> MING: You want some salt and pepper, chef?
>> We need some salt, we need some pepper, please.
>> MING: Okay.
>> Okay, it's fantastic.
>> MING: All right, good.
So three or four minutes, and this has about another five minutes?
All right?
>> I think, yeah, it's okay.
>> MING: So five minutes, another three or four, and then you're ready to plate up, right?
>> I take a knife... >> MING: Yeah.
>> Oh, yeah.
>> MING: So, once it goes through... >> Four, five minutes, and it's finished.
>> MING: Okay, all right.
Four or five minutes, come back and plate.
It's going to be a good dish, I can tell.
>> Now we finish the plate, please.
>> MING: These look great, with these chanterelles.
So, peas in here?
>> Okay, peas in here.
>> MING: Okay.
>> In the pan, and then, please mix it with the kohlrabi and the herb salad.
>> MING: Kohlrabi shavings, very good.
And then dump it in the herbs.
>> Yes, that's right.
>> MING: Okay.
Oh, look at that.
Oh, that looks good.
And that's your vinaigrette.
>> Yes.
>> MING: It's just extra-virgin olive oil and vinegar, right?
>> Vinegar, a little bit of salt, sugar, and the French mustard.
>> MING: Awesome.
>> So please, mix it, slowly.
>> MING: Awesome, okay.
Here you go, chef.
>> And then...
Put your hands.
>> MING: Yeah, that's fine.
Oh, it looks so good.
So luscious for a vegetarian dish, right?
Everyone thinks vegetarians are going to be light and... >> I love the vegetarian cuisine.
>> MING: Yeah.
Peas, love it.
It's beautiful.
I always say the hardest thing in the world to cook is vegetables.
Everyone should be able to cook meat and fish, right?
Vegetables are harder to make delicious, right?
>> Yeah, you need, you need a really, really good basic product.
>> MING: Yeah.
Oh, it looks so good.
>> So, we're finished-- good look.
>> MING: Fantastic.
That looks awesome.
♪ ♪ >> MING: All right, chef, choucroute royale garnie.
>> Yeah.
>> MING: My favorite.
So what's the secret of a good choucroute?
>> The secret is in the cabbage-- the choucroute, yeah.
>> MING: The choucroute.
And choucroute is just salted cabbage, that's it, right?
>> Yeah, exactly.
>> MING: Okay, so then they ferment it for... >> Two or three months, yeah.
>> MING: And then what do you do to get it to this stage?
>> We need to clean it two or three times in clean water.
>> MING: And then what else do you put in it?
>> Alsatian sausage, yeah.
We need smoked sausage, we need bacon, smoked bacon.
We need smoked ham.
>> MING: Yeah, salt ham.
>> Pork knuckles.
>> MING: The knuckles, right.
>> Yeah, we have onions, potatoes, goose fat.
>> MING: Nice.
>> And that's it, and some Riesling.
>> MING: Some good local wine.
>> Very important.
>> MING: What are the spices?
What do we have?
>> Yeah, we need laurel leaf.
>> MING: Bay leaf, right, okay.
>> We need, yeah, clou de girolfle, I don't know the translation for this.
>> MING: Clove.
>> Cloves?
Okay.
Coriander seeds.
>> MING: Coriander.
>> And juniper.
>> MING: Juniper berry.
>> Yeah.
>> Okay, we gonna start to peel the onions.
>> MING: Onion, okay.
>> Let's do this.
>> MING: All right, and then what, just slice?
>> Yeah.
>> MING: Thin slice?
>> Doesn't matter.
We can do it like this.
>> MING: Yes, we can.
(speaking French) >> Et voilà!
>> MING: Okay, chef, here you go.
>> Oh.
About three or four tablespoon like this.
>> MING: Nice.
>> Yeah, that's it, okay.
>> Maybe we can go.
>> MING: Yep.
>> Yeah, that's it.
>> MING: Okay.
And I see no salt, because I guess the meat must be salty enough, right?
>> Yeah, exactly.
The sauerkraut is salty, too, so... >> MING: So sweat this for about five or six minutes?
>> Yeah, exactly.
>> MING: Okay, sweating this down and then we build the choucroute.
Stick around.
>> MING: All right, chef, it's been what, three minutes?
>> Exactly.
>> MING: So not-- just not caramelized, it's lightly sweated.
>> Yeah, yeah, yeah.
>> MING: Okay, now the hero?
>> Now we can put the first layer of the choucroute.
>> MING: Okay.
>> A little bit like this, be off.
Yeah.
Okay, now we mix it a little bit with the onions.
And now we can start... >> MING: The meat?
>> ...to add, yeah, the meat.
Okay, so the smoked bacon, smoked ham, smoked sausage.
(exhales) Everything is smoky.
>> MING: We like it.
>> Yeah, and the knuckles.
>> MING: More choucroute?
>> Yeah, more choucroute.
On y va. >> MING: All right.
Spices.
>> That's good.
>> MING: All right, so what next, chef?
>> So water, we need wine, a little bit.
>> MING: All this water?
>> Yeah-- just a little bit of wine.
(both laughing) >> MING: Just-- and that's Riesling, yeah?
>> Yeah, exactly.
>> MING: Which is by far your best grape here.
>> Riesling, yeah, exactly.
We need some juniper like this.
>> MING: Juniper, okay.
>> Coriander.
>> MING: Right, beautiful.
Smells so good.
>> Few... >> MING: A couple of bay leaves.
That's enough.
We can cover.
>> MING: Cover that?
So now, hour and a half.
>> Yeah, exactly.
>> MING: Okay, but we have potatoes, so what do you do with these?
>> We need to peel it.
>> MING: And then they go in what, the last... >> Yeah, we add the last 30 minutes.
>> MING: Last 30 minutes, all right.
So an hour and a half, we have choucroute garnie, or choucroute royale garnie.
>> Exactement.
>> MING (gasps): You got to see this.
Chef, that smells so good.
>> Yeah.
>> MING: I can't wait to eat it, but you're surprising me with another level of lifting the choucroute.
>> Yeah, the little secret.
>> MING: So what is... What are you making and what is this called?
>> We're going to do the Lewerknepfle.
>> MING: Quenelles de foie de porc.
So quenelle is that great shape that we make, usually with mousse and desserts, with pork liver.
>> Exactly.
Yeah.
>> MING: So it's sort of like pork liver meatballs are quenelles.
>> Exactly.
>> MING: All right, so what's all in it, chef?
>> So we need pork liver.
>> MING: Yeah.
>> Yeah.
>> MING: Voilà.
>> We need onions, garlic, semolina... >> MING: Right, right.
>> We need bread, milk, eggs.
We need smoked bacon, and we need parsley.
>> MING: So all this?
Peel, what, slice?
>> Yeah, we peel, we slice it.
>> MING: And what do you do with the bread?
>> The bread, you can soak the bread.
>> MING: With the milk?
>> With the milk.
And I can soak something else.
>> MING: What's that?
>> Yeah, maybe we can bring a little beer for... >> MING: Oh, to soak us, that sounds fantastic.
So this is an interesting trick.
So you're going to make this mush, and then what, squeeze out the liquid?
>> Yeah, exactly.
>> MING: I'm liking the sound of this.
>> It's better when you do a choucroute.
You have to drink a beer, yeah.
>> MING: Okay.
Chin-chin.
Ah, look at the color.
>> Santé.
>> MING: Santé.
Santé.
That's a great idea, chef.
Oh, that's good.
Ooh, sucré, huh?
It has a nice little sweetness in it.
Okay.
>> Okay.
>> MING: So then rough-chop, because you're puréeing?
>> Yeah, yeah.
After we mix it, so it's not a big deal.
>> MING: And then the garlic, what, just chop?
>> Yeah, just chop in two.
Yeah, you can crush it, yeah.
And that's it.
Okay.
>> MING: Voilà.
>> On y va. On y va. >> MING: Voilà.
>> (whistles) >> MING: Garlic and onions.
Fantastic.
>> Garlic, onions, okay, we can start to mix a little bit.
(processor whirring) >> MING: Encore?
>> Yeah, that's it, that's good.
Now we can cut... the pork liver.
Yes.
Into small pieces.
>> MING: Les deux, two?
>> Yeah, yeah.
Everything.
>> MING: All of it in?
>> Yeah.
>> MING: Boom, boom.
>> When it's done, okay, everything... >> MING: That's a lot of pork liver.
>> Yeah.
>> MING: Now buzz it?
(whirring) >> Very good.
Okay, now we can add the eggs.
>> MING: Okay.
How many eggs do you want?
>> The bread, it's at the end, yeah.
The eggs, you can crack the eggs.
>> MING: How many, all of them?
>> Yeah, all of them.
>> MING: Okay.
>> And when you do the eggs, I start to chop the smoked bacon.
>> MING: Okay, all the eggs in?
>> Yeah.
>> MING: All right.
>> And you can-- okay, the semolina, you can add it.
>> MING: Okay.
A little semolina flour.
>> Yeah.
>> MING: So, buzz it one more time?
>> Yeah.
(processor whirring) And now it's good.
(processor stops) In small pieces like this.
Now you can maybe chop the parsley.
>> MING: Okay.
>> Yeah.
>> MING: Just what?
(both speaking French) >> On y va. Super.
Ah, non, c'est bien.
So now I need to... just press a little bit... the milk out of the bread.
>> MING: Oh, so you're squeezing, okay.
>> Yeah, yeah, a little bit.
Okay, that's right.
So now I can add the bread here.
>> MING: You really squeezed.
>> Yeah.
>> MING: All this parsley?
>> Add it.
Allez.
(indistinct chatter) >> MING: Okay.
(both speaking French) Two?
>> Oui, oui.
>> MING (laughing): We're putting everything in here.
Okay.
(processor whirring) >> So now we let mix a little bit.
(processor stops) >> MING: Okay, chef.
Ooh, those look good.
>> Yeah.
>> MING: All right, so now quenelles?
>> Exactly.
>> MING: How do you do it?
>> So like this.
Very creamy and you put into the water and it's coming up after... >> MING: Look at that.
>> Like this, yeah.
So we need to let them goes up and it's good.
>> MING: Kind of looks like a raft.
>> Yeah, exactly, whoo-hoo!
>> MING: You make a consommé, everything rises to the top.
>> Voilà, you see?
>> MING: You see those meatballs, that's fantastic.
>> And after, we can put the sausages, and we put by two, like lovers.
(Ming laughing) >> MING: Okay, good to know.
>> Yeah.
>> MING: When in Alsace... >> Okay.
>> MING: And you do boil just to keep them crisp?
>> Just like this, yeah, exactly.
>> MING: With the snap.
>> The name knack, it's when you broke the-- knack.
>> MING: The snap, knack.
>> Knack.
>> MING: All right, 12 minutes, this is done, that's done, choucroute's done, we plate up.
>> (exclaims) >> MING: Let's do it, chef.
>> Okay.
>> MING: Can't wait.
Been an hour and a half.
(chortles) >> Just look at it.
>> MING: Look at this.
>> Just amazing, huh?
>> MING: Oh, my God, smells so good.
>> So we need... >> MING: The choucroute.
>> The choucroute.
>> MING: And all those spices you smell, right?
>> Yeah.
>> MING: The juniper, the bay leaf... Oh, my God.
Add some of these potatoes.
So again, the potatoes, add, peeled, the last half-hour.
So an hour and a half total.
>> Up here.
>> MING: Okay.
>> You can add the big, big smoked ham piece.
>> MING: Yeah, awesome.
(laughs) >> The smoked bacon, like this.
>> MING: This may be the meat lover's special, what do you think?
>> Yeah, exactly.
(Ming laughs) >> And up the knuckles here.
>> MING: I did have choucroute once fruits de mer, where they do seafood en choucroute.
And it was really good, but you know what?
It's better with all this meat.
(laughing): I'm gonna be honest.
>> So now we can-- yeah, we can put... >> MING: That looks awesome.
>> ...some quenelles on the top.
>> MING: Okay.
>> So maybe I can do like this.
>> MING: So this is the pork liver quenelles, or pork liver meatballs.
>> Exactly, look at this.
(Ming gasps) >> Just amazing.
>> MING: Oh, it smells so good.
>> Okay, and now the knack lovers.
>> MING: Knack lover.
>> Yeah.
>> MING: The lovers, they stayed together.
>> Yeah, they stick together.
>> MING: So through thick and thin.
(both laughing) >> And that's it... >> MING (laughing): Oh, God, that... >> A little bit more.
>> MING: Six lovers.
>> Yeah.
>> MING: And then, chef, finally... >> And then some parsley on the top.
Some green color, fresh color.
>> MING (laughing): Look at that dish!
What are you going to eat?
>> Bon appétit.
>> MING: O, c'est pour deux?
>> Yeah.
>> MING: Okay, it's for two, okay, good.
That looks awesome.
For more information on Simply Ming, including upcoming guests and more, visit us online at ming.com/simplyming.
>> Simply Ming is brought to you by Subaru of New England, proudly celebrating 50 years of love.
Authorized retailers at SubaruOfNewEngland.com.
Here's to the next 50 years and beyond.
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