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  • >> ALEX: Yes!

  • [Intro Music]

  • >> ALEX: Hey guys, salut!

  • This is Alex and today I'm in my kitchen.

  • I’m cooking something really delicious for you guys but I'm not going to cook that alone

  • because I am joined by 2 amazing friends coming all the way from California: The VagaBrothers!

  • Come on in.

  • >> MARKO & ALEX A.: Hey!

  • >> ALEX: They came up with a challenge.

  • >> MARKO: So we travel all the time and we often couch surf.

  • When we do, we want to make a dish to say thank you to our host.

  • >> ALEX A.: But it has to be 3 things: Fast, Shareable and we have to be able to make it

  • with ingredients in our world.

  • >> ALEX: Hmm, okay.

  • So I think I have the perfect idea for you guys.

  • Lets cook.

  • >>MARKO: Okay Alex, so what dish do you got in mind?

  • >> ALEX: It’s a quiche but not a quiche Lorraine, like the french traditional one.

  • >>MARKO: The classic one, yeah -

  • >>ALEX: It is a Parisian Quiche.

  • >>MARKO: Nice!

  • Good twist.

  • >>ALEX: Number 1: The dough: 2 cups of flour, and 1 cup of softened butter.

  • 10 seconds in the microwave, nothing more.

  • [Microwave beep]

  • >>ALEX: Good.

  • Then a good pinch of salt.

  • >>ALEX: A good trick of mine is to add some flavours to the crust: Nutmeg goes in.

  • A few turns of pepper.

  • [ERROR MESSAGE - Make sure to add 1 egg]

  • >>MARKO: I wanna get these hands dirty, let’s go!

  • >>ALEX: Mix it, exactement (exactly).

  • You just take it in your hands and bread crumbs is the texture you are looking for.

  • >>MARKO: Why is it that you want to rub it the least, mix it the least?

  • >>ALEX: Because basically, the less you mix it, the more crumbly it will be at the end.

  • >>ALEX: I will just add a dash of milk in it, and now try to form it into a ball.

  • [Music stops abruptly...

  • Laughter ensues.]

  • >>ALEX A.: Nice.

  • >>ALEX: I don’t know if the word nice applies exactly in this situation but -

  • >>ALEX A.: Nobody said it would be pretty.

  • >>ALEX: It’s not pretty but it will taste good.

  • [Music: (movie magic)]

  • >>ALEX: If you guys don’t have the time to make the dough yourself like we are doing

  • at the moment -

  • >>MARKO: - Ah ha, moi!

  • >>ALEX: You can buy it at your store.

  • You can buy some puff pastry.

  • You can buy some short crust pastry, that’s perfectly fine with me.

  • >>Marko: I think I prefer the slow way.

  • >>ALEX A.: Yeah, but when were traveling, I prefer the fast way.

  • >>ALEX: Yeah, maybe, maybe.

  • You decide.

  • >>ALEX: If you don’t want your pie to stick to the pie dish, grease it with some good

  • old butter.

  • >> MARKO: Spain’s all about olive oil, but France is about butter.

  • No doubt about it.

  • >>ALEX: You said it.

  • >>ALEX: If you use a rolling pin, then slowly, slowly just roll it around it.

  • Then we might, my friend, be able to lift it.

  • >>MARKO: Voila!

  • >>ALEX: Reverse operationand then just press it down.

  • You can do it like a puzzle.

  • Take those parts and…. put them there.

  • >>ALEX: The dough is ready but we need to pop this in the fridge while we take on the

  • other ingredients.

  • See you in a minute.

  • >>ALEX A.: Numero Deux: Les ingrédients!

  • >>ALEX A: So then why is this a “Parisian Quiche”?

  • >>ALEX: I call it a parisian quiche because I’m using some parisian inspired ingredients.

  • Like the mushrooms: Les champignons paris.

  • Also the asparagus which we can find in the region and also some ham.Very famous ham in

  • Paris: Le Jambon de Paris.

  • >>ALEX A: I have no idea whatLe Jambon de Parisis but it looks amazing and I’m

  • starting to get hungry.

  • >>ALEX: Just don’t bother.

  • [laughs] It tastes good!

  • >>ALEX A.: [laughs] It tastes good!

  • Don’t ask questions.

  • Just eat.

  • >>ALEX: The asparagus.

  • Carful with your fingers.

  • Always like this.

  • Never like this.

  • >>MARKO: Because like that -

  • >>ALEX: OW!

  • >>MARKO: Youll lose a finger.

  • >>ALEX: Exactly.

  • >>ALEX A.: Interesting fact I just found out: Not everybodies pee smells after eating asparagus.

  • Does yours?

  • >>ALEX: Yeahjust a bit.

  • >>ALEX A.: Yeah, mine does too.

  • But it’s a DNA thing.

  • >>ALEX: It’s a DNA thing?

  • Wow.

  • >>ALEX A.: Yeah.

  • So some people -

  • >>MARKO: It’s called PNA. [laughter] DNA of your pee.

  • >>ALEX: Chop the mushrooms.

  • [chopping sounds] Place a frying pan over medium heat.

  • Add in some olive oil.

  • >>ALEX: Cook the asparagus and the mushrooms for about 10 minutes.

  • >>MARKO: Numero trois: La crème.

  • >>MARKO: Custard for all you common folks out there.

  • >> MARKO: So when I think of custard, I think of a sweet dessert.

  • What sort of custard are we making right now?

  • >>ALEX: Yeah, this is not exactly

  • This is a savoury custard.

  • This is supposed to fill all the gaps in between.

  • >>ALEX: 1 cup of milk, 1 cup of cream, 3 eggs, a bit of pepper and a pinch of salt.

  • >>MARKO: That’s creamy!

  • >>ALEX: I always have a problem with the crème fraîche, or with the double cream...

  • How do you call it?

  • In the US?

  • >>MARKO: What?

  • >>ALEX: Double cream

  • >>MARKO: We call it french cream.

  • [laughs] I’m just joking!

  • [laughter]

  • >>ALEX: Fourth: Le Coup de grâce.

  • >>ALEX A.: uhje ne parle pas français…. so what does le coup de grâce mean?

  • >>ALEX: Okay, so basically it means that everything is nearly ready and we just need to finish

  • him.

  • >>ALEX A.: FINISH HIM!

  • >>ALEX: You see, the dough is ready.It just came out of the fridge.

  • >>ALEX: The custard, ready as well.

  • And the fillings are just drying a bit in the frying pan, which is good because it means

  • that they won’t be watery at the end.

  • >>ALEX: We need to gather them up.

  • >>ALEX: Some breadcrumbs on the crust, just to ensure that the fillings won’t bring

  • out some water and make the dough go soft instead of crispy and nice.

  • >>ALEX A: In it goes.

  • >>ALEX: Put some ham on top.

  • >>ALEX: So now pour in the custard as gentle as you can.

  • >>ALEX A: The final touchcheese.

  • >>ALEX: *cheesy cheese*

  • >>ALEX: Okay, so guys it’s time to put it in the oven.

  • I told you 180 C or 360 F, on the lowest position that you can find in your oven.

  • [transitional music]

  • >>ALEX: So what can the viewers expect from you channel?

  • >>MARKO: Well, whenever we travel, we try to do something that’s not in the guide

  • book and we usually do that by meeting with locals and having them show us around their

  • cities.

  • >>MARKO: So like in Paris, we went with you, and saw a local version of the city.

  • >>ALEX A.: Were super into traditions, cultures, history, but also fun stuff.

  • Adrenaline sports, nightlife.

  • Its fun, it’s engaging and we try to do all of that in 8 minutes.

  • >>MARKO: Just like your channel, it’s about having the right recipe.

  • Nice balance of ingredients.

  • >>ALEX: Guys, check them out in the link below or at the end of the video.

  • [Oven timer rings]

  • >>ALEX: Look’s good, my friends.

  • [General sounds of appreciation for the beloved quiche]

  • [Sounds of angels singing]

  • >>ALEX: We got this crumbly...looks like a biscuit.

  • >>MARKO: Yeah, and it’s not perfect.

  • It’s got its flaws but that’s what make’s it homemade.

  • >>ALEX: I just cut it, but at home, you’d be better off to stick it in the fridge for

  • like 1 hour, 2 hours maybe, just so it can set up.

  • Here, we don’t have the time.

  • We want to eat it right away.

  • >>ALEX: The quiche is right here.

  • I want you to taste it and tell me what you feel.

  • >>ALEX A.: I feel hungry.

  • >>MARKO: Oh!

  • Mmm

  • The ham, the mushrooms, the custard (the sauce).

  • >>ALEX A.: Dude, the crustbuttery, crispy, soft on the inside, crunchy on the outside.

  • >>ALEX A.: SO GOOD!

  • >>MARKO: (singing) That is the tastiest quichesuper good.

  • >>ALEX: So thank you guys for watching.

  • It’s been a pleasure to work with those fellas.

  • Check out their youtube channel.

  • It’s amazing and you will find some great tips about traveling.

  • >>ALEX: If you like this video, then thumbs-up like it.

  • If you want to share it with your friends then go for it.

  • Don’t be too selfish.

  • And also if you want to comment, please share you favourite filling for this pie.

  • >>ALEX: Salut, guys!

  • Bye-bye!

  • >>MARKO: Ciao!

  • >>ALEX A.: *muffled mouthful goodbye*

  • [Ending credits music]

>> ALEX: Yes!

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パリのおいしいキッシュ! feat.ザ・ヴァガブロサーズ (Delicious Parisian Quiche ! feat. the Vagabrothers)

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    林宜悉 に公開 2021 年 01 月 14 日
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