Watching you roll that lamb out like bread dough instead of beating it with the rolling pin is the funniest thing I've seen in months.

This should be very easy for world renowned Chef BrutalFoods Ian, with such success as Lettuce with Banana and Mayo and Lunchable Pizza.

watching ian try to literally Roll meat with a rolling pin instead of just using it as a bludgeon like god intended was a visceral experience

Things I learned about Ian: Garlic, mushrooms, and worcestershire sauce are *two* of his favorite ingredients.

Every time Ian cooks it’s like he’s discovering food for the first time and I love it dearly

My boy out there still making the best cooking show on KZfaq despite not knowing how to cook

Moose being confused by the onions telling him to keep them frozen is the funniest shit I've ever seen. Love you Ian

Mr. Food looks like he is a really nice character in Ace Attorney that ends up being the twist villain

Actually using the rolling pin as intended instead of a mallet had me dying

I grew up watching brutalmoose… but as of 3 months ago, I’m officially a cook at a wedding venue, after receiving a culinary education. Watching Ian mispronounce “bourguignon” (the French word for “burgundy” by the way) was truly the most full-circle my life has ever come, in an oddly poetic way…

Last year, I was on my honeymoon when the Ranch video dropped. Watching it in the hot tub in our room together was a very special memory of our trip. We returned to that room for our 1 year anniversary, and this video dropped the night we arrived. So glad to have these special memories tied to videos we both enjoy so much ❤️

I love how other KZfaqrs’ HF campaigns are just “it’s good for you! It’s convenient! Choose what you like!” while Ian’s is dancing boxes and “my dad named me after Hello Fresh and loved it more than me” I fuckin love this channel oh my god

moose just barely made that “it’s the end of the month and im contractually obligated to post a video due to a sponsor” timing

The fact that the original Mr. Food passed away ten years ago has broken my heart beyond repair. Thank you for this tribute to him, Mr. Ian Brutalfoods

Oh my poor sweet Ian, the heat of the pan was too low when you initially cooked the lamb. You should've seared at a higher heat it to get some crust and develop some fond on the bottom of the pan but slightly undercooking it, adding in the onions and tomato paste until everything is covered with it then proceeding to add flour to make a roux with the oil and fat in the pan, before deglazing with the red wine and beef broth, then giving it time to develop into a gravy and finally letting the onions and lamb simmer in that for a bit. Serve with mashed potatoes. Most important thing, however, if your meat is boiling, turn up the heat! Fantastic video as always however, Ian!

As a hobby chef I love watching you cook brother. It has a certain charm of a "oh yeah I remember when I accidentally did that once" vibes.

For the future, Ian BrutalFoods, when it says to brown the lamb, it means a light sear, you don't want it cooked through and you want your pan hotter so it gets color not necessarily cooked through so when you simmer it in the sauce it doesn't overcook

Every time he makes a cooking video I wonder if he's actually cooked or eaten anything in his life before, it's great.

Never once in my entire life have I seen someone actually succeed in trying to wiggle open a bottle of wine with just the cork screw before giving up and realizing they must not be using the tool correctly or before breaking the cork. Honestly I'm impressed.

I love when he refers to garlic, mushrooms, and Worcestershire sauce as his two favorite ingredients

actually fun fact from someone who actually works in wine/spirits: when a recipe calls for "Bourguignon" It's actually asking for wine from the Burgundy region of France. The only black varietal of grape allowed to be grown in the region by law is Pinot Noir, so any time you see a recipe that requires burgundy wine (or here a "dry red") it's actually asking specifically for Pinot Noir.

I grew up watching Mr Food, he had a segment on the local news. My nana liked to try his recipes. I totally forgot about him until I heard the words "ooh, it's so good." Then came the flood of memories! Never thought a Brutal Moose video would make me cry (besides out of laughter!)

We're just watching this man's path to learning how to cook for himself, and I'm here for it

Ian's editing always makes me smile. I about died when the lazy boy slid slowly across the screen lmao

With Ian wearing that camera around his neck, the POV shots feel like he's carrying us around in a baby harness as he cooks. And honestly, I am all for that.

The “dryness” of wine is dependent on the sweetness. A lot of wine will actually show you how dry or sweet it is on the back label. Dry wine is generally used for cooking because of the more savory, woody (from the barrel) flavor. Really Sweet wines are called desert wines. Red wine also tends to have a much stronger flavor because the skin is kept in fermentation which is why It tends to be more bitter. Red wine pairs better with red meat like beef or lamb while white wines is paired with chicken or fish. Although I always prefer white wine. Also I really don’t know that much about wine.. I just went to a winery once… and I think wine facts are fun.. makes me feel fancy.

They use to air Mr. Food segments on our local news station every weekday afternoon when I was a kid. Core memory definitely unlocked.

When I my wife and I were dating, a pretty common inexpensive date night was cooking together. Mr. Food was still on TV, back then (usually as a segment in the local midday news) and I always watched to see what recipe I could steal from him to impress my beloved. He never failed me.

Ah yes my favorite genre of brutalfoods: watch Ian fail to grasp even the most basic of culinary concepts and teeter between the joy of schadenfreude and the agony of a stress-induced hernia.

as a trained Chef, i screamed internally for 18 minutes and 43 seconds

Hey Ian! Some tips for the overcooked meat! When browning meat it can be useful to brown them in batches so you don't crowd the pan. Crowding the pan can cause meat to steam instead of brown properly and it can be what actually contributed to the "weird texture" of that lamb.

Ian, if you need future food inspiration, I’d recommend thrifting old church or community cook books. They always hold some amazing monstrosities (especially in the Midwest). Your Ernest Borgnine looked delicious, by the way!

I really miss Mr. Food. I remember his segments being part of the noon news program for almost all of my childhood, and we actually cook a few of his recipes as part of our usual Thanksgiving meal! When he passed, our local news network aired like a whole day of his cooking segments as a tribute.

Ian’s “I guess ¯\_(ツ)_/¯” approach to cooking is something I really identify with as an elder millennial.

Ian's uncanny ability to make literally anything very entertaining to watch is still going strong after all these years 👏

Life is like a garlic. Refuses to elaborate. Absolute 10/10.

Choice of cookbooks aside you'll always be the Kitchen Pimp of my heart, Ian.

I truly love these videos. As someone who loves to cook and has done it professionally in the past it’s really refreshing to see someone trying new things and enjoying the process of learning new dish’s. I know people can be very opinionated about cooking, especially on the internet, but as long as it’s not literally poison and your having fun, what does it matter? Anyway, just really love your approach to food an cooking and look forward to wherever you take it next.

my husband and i watched this side by side on separate monitors and kept pausing and turning to each other in loving outrage throughout. thank you for the marital bonding, we love you and always drop everything to watch your vids together

That wild boy joke setup was incredible. Also that ending segment 10/10.

What bothers me most is not the mispronunciation of 'bourguignon' but that he keeps calling the lamb beef.

When frying meat, try do it in smaller batches so you get browning, by doing that, you're also building fond in the bottom of the pan which is magic. I think that would've brought this recipe some good flavours!

“The nose is like the ears of the face” -Chef Ian

I feel like you could make an entire "cookbook let's play" series where each episode is cooking the next recipe in the book until you've tried them all. Really use up that cookbook. 100% all the achievements the cookbook has to offer. Exhaust its content for the fans. Then photocopy all the recipes you actually enjoyed and would cook again and donate the book back to the thrift shop where you bought it originally. Then buy a new cookbook and let's play that one. Infinite content!

CULINARY TIP: food immediately becomes fancy the second a recipe requires you to add red wine to it

I love how clumsy you are in the kitchen yet watching you having a food channel inspired me to make my own cooking show.

I remember Mr. Food dearly on my local news at noon! Loved him. RIP Mr. Food.

I think you were supposed to hit the meat with the rolling pin, not roll it out like it was lamb dough

"The nose is like the ears of the face." ~Brutalmoose 2022. That's a great quote. Very deep stuff.

14:33 - 14:38 had me in tears, literally crying with laughter. It was just so unexpected and intense 🤣

The absolute flattening of the garlic, then the wine opening really set the tone for the cooking in the video 👌😭

Watching him not know how to use his own wine opener though💀 He did warn us that he doesn't know wine lmao

With the lamb, when you threw it on the pan it was not hot enough and way overcrowded, moisture should never be pooling in the pan when you're cooking/searing meat in a pan. The pan has to be ripping hot if you're browning it

"Dry" wine just means that it's not sweet. An easy rule of thumb is generally the higher alcohol %, the drier the wine. That goes for white or red.

I've been watching this channel for 3 or 4 years now and my favorite part is how each video is both the video and the behind the scenes video at the same time.

As much as I enjoyed this video, I think what I'm enjoying even more is seeing everyone in the comments lose their minds over the way Ian did practically every step ahaha

Gonna say this as a teacher, I work with kindergarten but have numerous books with pictures that it’s rare to find any kindergartener able to actually read purely because seeing the pictures and all the words makes them excited to read. I don’t expect any of them to actually read them, they’re for free time so having fun just staring at the pictures and talking about the pictures is the point. The cookbooks are always the ones the parents ask about the most, but that’s how I started reading. Same reason too, I liked to just look at the food. As I got older I found the same books I used to flip through and actually read them. It’s kinda nice to hear someone my age say they used to grab the cook books in the library to look at food lmao.

5:59 Smells are an essential part of the cooking experience. The nose is like the ears of the face. -Brutalmoose Inspirational 👏

If you ever revisit frozen meals, I would love to see Trader Joe's frozen meals! The Shepherd's Pie in particular seems like it's right up your alley, but the orange chicken is another personal favorite of mine

Seeing Mr. Food on a show like this is really special to me, because he’s originally from my area! He got started on one of our local news stations for his TV career and was a staple segment on our CBS affiliate when i was growing up. Love to see appreciation for his honestly chill and calming, but enthusiastic look at easy cooking.

Not everyone was lucky enough to learn how to cook early in life. Not everyone knows proper knife techniques, or what the difference is between julienne and baton, or indeed how to pronounce bourguignon. But I'm thrilled that you're learning it all now and even more so that we get to go along that ride with you.

"It doesn't say if we'll need the fat later in the recipe, so I set it aside" My dude was not lying about hating to read. He was willing to read through this recipe once, and only once.

Your editing is magical.

5:18 I find it hilarious that he thought that Mr. food meant to use the rolling pin as normal on the lamb instead of using it like a meat mallet if you didn’t have one 😂

I'm just so happy to see this mans still achieve success after all these years. You stayed on top by constantly evolving. I don't watch practically any creators from my youth, half of them moved on, lost interest, etc. From those OG Lego Island reviews to Televoid to Brutalfoods. You are like the perfect version of a creator based channel. Variety and on point humor, all wrapped up in your slick and stylish editing, but still a consistency to it all. Keep going Ian, you're some the best of em'

Since you like being a lazybone, i'd recommend a ricecooker for rice. It's so easy to use and always cooks rice perfectly (using jasmine rice though not sure on other rice variants)

You said you don’t have those “cooking instincts”. You do sir. You knew when that lamb was done. Trust the instincts you have them 😊

I think the suggestion of the rolling pin to flatten the meat was to hit with it in place of a mallet if you don't have one, not to roll it like a dough lol

Living in France it was tough watching you pronounce bourguignon and trying to open that wine bottle, but I love your effort for both of them and how genuine and humble you are about it! Can wait to get the Chef Ian cook book one day!

As someone who cooks professionally in a high end kitchen I love these videos, not just to laugh at but because it reminds me of before I learned to cook and how far away some are. SOOOO MANY critiques I think it would be awesome to see a Profesional chef come in and teach you as an episode. Also you are just an amazing editor and engaging host. P.s. SHARPEN YOUR KNIFE, it made seem like a weird thing to say but a dull knife is actually far more dangerous than a sharp one, also you're mean to use the rolling pin in the same way as the meat mallet, not sure if that was a joke or not tbh lol.

My mom always watched Mr. Food on tv, and that meant that I watched a lot of Mr. Food on tv. He's just the sweetest man, and he made fun and interesting stuff. She also had his cookbooks, and we'd make things from them sometimes. Glad to see you enjoying Mr. Food too, Ian!

Mr. Food is a local legend around here from Buffalo, New York. He used to have a segment on local news. As far as I know, he's the only guy in this area to manage to get a regular cooking segment on local news. Was a pretty big deal when he died, they had tribute segments airing and stuff.

ian saying garlic is great and then saying life is like garlic seriously made me happy and gave me hope for the future for a solid minute for some reason.

Love Mr. Food. He used to be on television all over in New York State. A whole segment of the news was dedicated to a recipe every day. His show is even still going, although with a new host obviously.

The amount of editing and comedy poured into this video got me to sub. That and the unbelievable amount of intuitive cooking ability.

It’s so obvious that you just make the content you want to and it comes through in your videos. I’ve been watching for many years now and loved every iteration. Also your ads are top freakin notch

Absolutely wild to see Mr Food in a Brutalmoose video. I remember watching him on ABC 7 Chicago growing up

Just a thought/theory I had while watching: The genius of Ian's videos is that he is taking 2 of the most subjective art forms, Cooking & Filmmaking, and limiting both of those to the least amount of budget and production value as possible (and upping either of those in confusing nonsensical ways for added comedy). It keeps it so authentic and endearing yet hilarious to watch. Looking forward to a brutal film some day.

I love how Ian has been making cooking videos for the better part of a decade now and he still looks like every new dish he makes is the first time he's ever cooked

The scene where Ian admits he doesn't like green bell peppers was the craziest villain reveal of 2022

It's so nice to see Chef Mr. BrutalFoods diving in to his family's history by using his family cookbook first written by his great grandpappy, Mr. Foods.

I haven’t craved eating the Bourguignon this much since my last rally with the Proletariat party in 71’

always so excited when you post! the cooking will most likely be chaotic and the editing superb, i'll never get enough!

Holy cow, I actually have that cookbook sitting on my bookshelf right now. I think I never really used it because I was afraid of messing up. But seeing you put together something edible from it has inspired me to give it a try. Thanks, Ian!

Watching again and yeah, there wasn't enough rice bc those packets of microwave rice are already cooked/have been hydrated, so there's less in a cup than dry rice. Rule of thumb is rice doubles after cooking (eg. 1 cup to 2 cups).

I grew up watching Mr. Food, he was on our local news station. Every segment he did was full of "oooh it's so good."

I trust Chef Ian's sommelier expertise as he truly understands that wine only comes in two flavors: wet and dry.

As a self-taught chef myself I wholeheartedly agree that intuition and feeling should guide you as you cook.

"Dry" in the context of wine just means "Not Sweet", commonly Pinot Noir or Cabernet Sauvignon for reds and Pinot Grigio for whites. Or just put whatever wine you like in there it should be fine!

Ultimate nostalgia! I watched Mr. Food's segment every morning with my family.

Hello, Ian, it is I, Mr. Foods! I can't believe you overcooked the lambn but I love and miss you, too! Also, "mincing" is to cut into the smallest bits possible, just on the edge of being a paste! Keep on cooking Foods Brutally!

Finally, KZfaq actually puts FRESH HOT Brutalfoods on my home page.

I don't think that they meant for you to roll the lamb with the rolling pin, I think, just maybe, they wanted you to slam it with the rolling pin, just in case you didn't have a meat mallet, but that's just what I think, I don't know.

I miss Mr. Food, I always tried to catch him on the noon news when I was on smer vacation. Always made cooking even the simplest dish seem worthwhile.

one time i got high on shrooms at home and I put on this guys videos and I just couldn't stop laughing 10/10 recommend on shroom

I didnt know watching someone pull a cork out like that would give me anxiety. The wine key is hinged so it can brace against the bottle and be used like a lever to pull the cork out smoothly. Also if the lamb was tough and gritty, it was probably undercooked. Bourguignon is a stew; the heat and the acid from the wine will tenderize the meat while it cooks low and slow

Ian goes through the utensils in his drawers in the same way people in infomercials do any simple task.

Learned something new from this video as I had never heard Dirty Rice referred to as "Rice Dressing" before, nor did I think it was actually something that was used as stuffing. Neato.

Love these vids, Ian. Been a subscriber of yours for about a decade or so and your content never ceases to entertain both me and my wife. Hard to find classic youtubers like you that make fun and randomly humorous quality vids like yours that have that, somehow "wholesome, 90's, classic feel good" sense to them. I miss your old PC game reviews, but the editing quality of brutalfoods is just as fun and entertaining. Really hope you would upload more vids more often, man. My wife and I can't get enough of em. 👍

My favorite part of this video was when Ian said "It's moosin' time" and then he totally moosed all those foods