The Art of Creating the Ultimate Comfort Food: Bicep Fries

We're gonna make our bicep fries, it's house cut fries topped with slow-cooked buffalo cheese and some gravy. The ultimate comfort food. All right, so what are we getting into? I like to cook the Bison in a pressure cooker, a gigantic shank. I'm just doing salt and pepper in there, sear both sides. I'm gonna take the seared meat out, just to give me some room in the pan that sauté the vegetables. This is all for our gravy that we're putting on top of our bicep fries.

We're using shallots, celery, carrots, garlic, bay leaves, salt, pepper, chicken stock, red wine, tomatoes, and a little fresh thyme. Having the meat back in and sealed up, it takes about 35 minutes. Got it, and we have this very tender osso bucco that's delicious. We keep all those vegetables and turn them into the sauce. We're in New Mexico, some chopped green chili more sister Shire blend it all up with the immersion blender. The most important thing is that bone marrow, so we actually scoop it out and it gives it a luxurious add. The meat back into it, and we're done.

Now, are we gonna fresh cut these fries? We hand-cut them, ladies and gentlemen, never seen us before on Triple D. She's gonna cut the potatoes with her hand. She is Colorado organic red potatoes, soak them in water to get some of that starch out. This thing's snapping. We boil them first and then we're still gonna twice pylab.

Do you just like to work extra 25 hours a day? Is a week? Just you know what I'm gonna do, is I'm gonna cut them up and then I put them all on a plate of fries. How many people get no really good at your shenanigans are paying off. Add some delicious Gruyere and then Reina melt but cheese. I like that some chives, voila the grier. I can smell right off the bat, that's remarkable. I mean, like this is like getting a bite of your favorite steak dinner, big rich beef flavor coming from that osso bucco. The fry has a tremendous potato flavor, it's just submersed in enough of that jus degree air, got its way to meltdown nuke and cranny all the way to the bottom of the fries.

That's a destination dish, I've come back tomorrow for this, and the next thing. Alright buddy, some gravy dirty fries you...

"WEBVTTKind: captionsLanguage: enwe're gonna make our bicep fries it's house cut fries topped with slow-cooked buffalo cheese and some gravy the ultimate comfort food all right so what are we getting into I like to cook the Bison in a pressure cooker a gigantic shanks I'm just doing salt and pepper in there sear both sides I'm gonna take the seared mean out just to give me some room in the pan that saute the vegetables and this is all for our gravy that we're putting on top of our price yes shallots celery carrots garlic bay leaves salt pepper chicken stock red wine tomatoes and a little fresh thyme having the meat back in and sealed up it takes about 35 minutes got it and we have this very tender osso bucco that's delicious we keep all those vegetables and turn that into the sauce we are in New Mexico some chopped green chili more sister Shire blend it all up with the immersion blender the most important thing is that bone marrow so we actually scoop it out and it gives it a luxurious add the meat back into it and we're done are we gonna fresh cut these fries we hand-cut them ladies and gentleman never seen us before on Triple D she's gonna cut the potatoes with her hand she is Colorado organic red potatoes soak them in water to get some of that starch out this thing's snapping we boil them first and then we're still gonna twice pylab do you just like to work extra 25 hours a day is a week and just you know what I'm gonna do is I'm gonna cut them up and then I put them all plate of fries how many people get no really good all your shenanigans are paying off add some delicious Gruyere and then Reina melt but cheese I like that some chives and voila the grier I can smell right off the bat that's remarkable I mean like this is like getting a bite of your favorite steak dinner big rich beef flavor coming from that osso bucco the fry has a tremendous potato flavor it's just submersed in enough of that jus degree air got its way to meltdown nuke and cranny all the way to the bottom of the fries that's a destination dish I've come back tomorrow for this and the next thing alright buddy some gravy dirty fries youwe're gonna make our bicep fries it's house cut fries topped with slow-cooked buffalo cheese and some gravy the ultimate comfort food all right so what are we getting into I like to cook the Bison in a pressure cooker a gigantic shanks I'm just doing salt and pepper in there sear both sides I'm gonna take the seared mean out just to give me some room in the pan that saute the vegetables and this is all for our gravy that we're putting on top of our price yes shallots celery carrots garlic bay leaves salt pepper chicken stock red wine tomatoes and a little fresh thyme having the meat back in and sealed up it takes about 35 minutes got it and we have this very tender osso bucco that's delicious we keep all those vegetables and turn that into the sauce we are in New Mexico some chopped green chili more sister Shire blend it all up with the immersion blender the most important thing is that bone marrow so we actually scoop it out and it gives it a luxurious add the meat back into it and we're done are we gonna fresh cut these fries we hand-cut them ladies and gentleman never seen us before on Triple D she's gonna cut the potatoes with her hand she is Colorado organic red potatoes soak them in water to get some of that starch out this thing's snapping we boil them first and then we're still gonna twice pylab do you just like to work extra 25 hours a day is a week and just you know what I'm gonna do is I'm gonna cut them up and then I put them all plate of fries how many people get no really good all your shenanigans are paying off add some delicious Gruyere and then Reina melt but cheese I like that some chives and voila the grier I can smell right off the bat that's remarkable I mean like this is like getting a bite of your favorite steak dinner big rich beef flavor coming from that osso bucco the fry has a tremendous potato flavor it's just submersed in enough of that jus degree air got its way to meltdown nuke and cranny all the way to the bottom of the fries that's a destination dish I've come back tomorrow for this and the next thing alright buddy some gravy dirty fries you\n"