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good morning children today in slight
departure from regular pure mix videos
we're going to talk about French hot
dogs otherwise known as L hot dog the
first thing I'm going to do is show you
the list of stuff you're going to need
from your grocery store to be able to
follow and do your own L hot dog at home
you're going to need a bottle of wine
with assorted glass the white should
preferably be French red and old I'm
going to open it right away because it
needs to breathe for the
recipe there you go this is
a 2,000 B should not suck you're also
going to
need hot dogs preferably good
quality and a few utensil cutting board
a pair of scissors that you did not use
for something nasty
recently there you go
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sounds
good going to be all right okay a whisk
something else to stir whatever two pans
one for the hot dogs one for the sauce
milk
butter flour a measuring cup for liquids
little scale just in case let's be
precise about this greater for the
cheese and what they call French
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bread if you have a choice which you may
or may not try and find something small
like this which in France they call a
Fel which means a rope or a string it's
a really small baguette really and the
point of that is that you're going to
put the hot dog in it and so it's better
if you don't have 80% bread and 20% hot
dog the whole point is to balance it
well it's kind of a mixing thing as
always you need a clear VIs vision of
what you're shooting for at the end of
the project in this case I'm interested
in eating soon so I'm going to warm up
the oven now so that it's ready when all
my preparations and all my stuff will be
put together so I'm going to preheat the
oven also I want to make sure that the
hot dogs are cooked by the time I'm done
with the sauce so I'm going to turn the
water on right now in the meantime take
a
knife make very small incisions on the
hot dogs very small this is so that they
don't blow up in your face when you put
them in the water something that's good
to to do now while the hot dogs is still
cold so you don't burn your fingers
later is to cut the bread to the right
length it's in good taste to make the
hot dog bun if you will more or less the
size of the hot
dog
voila two we made four so let's make
four what I'm going to do now is I'm
going to torture the bread into
accepting the sausage the way I usually
do it is I just cut the Upper Crust like
this and make a little
V I know it's a disgrace to discard such
wonderful bread but you can always
nibble on it while you cook so the idea
is this you know I like it when the hot
dog sticks out a little bit on the side
it's fun then you can remove a little
bit of the
inside so that there's more room for the
goodies so I have my four buns ready and
next thing I can do while I wait for the
sausages to go is grate the cheese how
much cheese to great I don't know as
much as you can
stand it's time to uh integrate the wine
in the recipe you smell
it should not
suck that's not sck okay next let's put
the hot dogs in the
water and voila then you turn the heat
off and you count 6 to 8 minutes
depending on how neur erotic you are
about germs and stuff like that how good
your hot dogs are and how long it's
going to take you to make the sauce
let's make the sauce you're going to
need equal parts butter and flour should
try and strive for 30 G butter and 30 G
of flour for this amount of hot dogs if
you're in America and you don't know
grams you try them it's addictive that's
30 G of butter I'm going to turn the
heat on Under My Pan here and 30
G of flour flour is a pain in the butt
cuz it flies all over the
place a voila okay so the point here is
to use the Whisk and to whisk the flour
onto the melted butter to make what we
call a bur blon or bur R depending on
how far you cook it it's still melting I
hate electric heat all right you do have
to wait until it's fully melted it's
like watching paint dry but louder and
smellier okay I'm too impatient so I'm
mixing the flour with the butter and it
should look like this more or less don't
put all the flour at once or you'll
suffer there you
go it's okay if it becomes a little bit
solid that's no big deal make sure the
heat's not too much it's too much right
now that's good enough then just measure
400
C of milk which just like the gram Cen
milliliters very very addictive measure
system so you start pouring a little bit
of milk at a time and just extend the
paste you just made into a sauce wish
you can smell this it's
lovely and while it Cooks we're going to
season it to season it you need
pepper how much pepper like a big
smidgen is
some
salt about this much and Nutmeg so put
the nutmeg in there just do it okay keep
stirring so this is going to cook for a
minute so it gets a little
thicker I'm going to let it rest for a
second and uh go to part two of the red
wine part of the
recipe definitely does not suck all
right once the consistency is just right
which is about like this little kind of
pudgy thingy put a little bed of the
sauce in the hot dog like this well in
the burn really let be real there you
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go you could use a spoon too but I
forgot to get one of them too lazy to go
get it there you
go then you take the
dogs and put them in
place and then you take the cheese and
shove it on top it's really healthy
meal
VOA was great with the
wine Perfect all right so this
concoction goes inside the oven so let's
do that four minutes maybe I put it
fairly high up in the oven so that if I
feel like Browning the cheese with a
little bit of the booil on top I just
press one button I don't have to I put
it at the bottom the broiling is not
going to happen you know it's planning
ahead Vision vision is
key
it may blow
up
oh
yes look at
that take the out oh smells great there
you go he
voila if you're wondering about where
this recipe comes from well it's a
personal adaptation of the hot dog that
you can get after a gig in Paris in
pigal at 3:00 or 4: a.m. you go and you
have a whole bunch of shops and this is
what they make o hot
ow all right you know
what when you go to P they do serve them
this
way remember what they say once you go
French you can't go
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