The Meat in Beef Bourguignon

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Salut,

Alex

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Cannot get enough of Alex's everyday man explanation of the startling complexities of cooking. Thanks, Alex! Y'all truly amazing!

Lesevesel

Robot voice intro was not a good choice, I was going to click off until I realized it was your channel.

chucklingnuns

Alex, honestly if you are too busy with your private life or you are between kitchens, just take the break from YouTube that you need. We can wait. These pieced together shorts with the faux English AI voiceovers are not doing you any favours and are worse than no uploads. Arohanui from New Zealand!

swisski

the robot voice sounds a little like jamie oliver.... And also it sounds like it says "beef Bourbonion". I think you're better off just doing that little bit yourself after all.

Oberky

God bless him...
Things will get better my friend....

Just hang in there.🙏

matthewanderson

Alex, ces voix off générées au début des shorts... c'est vraiment pas bien. Ça n'a aucune identité. L'authenticité de ton very french accent est un des charme de ta chaîne.

MTBJaySwitzerland

I actually made this recipe a while ago. I didn't skim the scum that forms at the beginning of the cooking so there was a significant amount of oil on the top. But the flavor was excellent. I tried to find, not the cheapest wine I could find, but a wine that was robust and wasn't breaking the bank.

But for one thing I think wine in France is cheaper than the US because some of the cheapest wines were around or more then $5,

BeyReaper

I'm not sure why you keep putting a robot voice at the start of your videos. It sounds really bad and makes me want to keep scrolling and not watch them!

Maximus

It's very interesting that France's hilly geography produces tough beef so french cuisine favors stews. England's grassland geography produces tender beef so english cuisine favors steaks.

PhongLe-odfo