I channeled my Sydney Adams mind and recreated The Bear's recipe, and as someone who has always wanted to make something I've seen on TV, this was the perfect treat.
The wait for The Bear season 3 is over.
The Bear is an American comedy-drama television series that made its television debut on June 23, 2022. The show is premiering its third season tonight, June 26, so we are very excited to see it. The Bear stars some big name actors such as Jeremy Allen White (Carmen “Carmy” Belzatto), Ayo Edebiri (Sydney Adam), Ebon Moss-Bakrach (Richard “Richie” Jerimovich), and Liza Colon-Zayas (Tina).
I started watching this show earlier this year and immediately fell in love with it. As a kid, I used to watch the Food Network and watch Bobby Flay and Emeril Lagasse cook late at night (and I still watch the Food Network and Cooking Channel avidly).
I've always wanted to try making recipes I've seen on TV but was always scared, but in celebration of the premiere of The Bear season 3, I decided to give it a go. I wanted to feel the pressure the chefs on the show, especially Sydney, felt, so I decided to recreate the dishes that they served to the food critics without telling Carmie.
click here Follow Mirror US on Google News for all the latest news, sports and entertainment stories.
read more: When will The Bear season 3 premiere? Schedule changes reveal new time
read more: Bear's Jeremy Allen White talks about Carmie's 'avoidant' personality in season 3
I visited Blossom's Soul Food Fusion at 911 Dekalb Ave in Brooklyn, New York, where Ed and Lisa warmly welcomed me and invited me to join them in their kitchen to make Cola Braised Short Ribs and Risotto. Thanks to Food & Wine for posting the recipes on their site so fans of the show can recreate the dishes.
Lisa and I took over Blossom's kitchen, where everything was prepped and ready to cook. To cook the beef short ribs, we preheated the oven to 325 degrees Fahrenheit, patted the meat dry, and sprinkled salt and pepper all over. For cooking the ribs, we followed the directions in the publication and made the cola mixture. At first, I thought it was very strange, but you won't care until you try it.
It was my first time making risotto, but it wasn't as hard as I thought it would be. Lisa was very kind and showed me how to chop shallots, which I'd never chopped before. She also gave me butter and utensils for the Arborio rice. I heated the shallots until they were translucent and added the rice to the pan. Once the vegetable broth was boiling, I added it. Little by little, I transferred about 5 cups of broth, then grated Parmigiano Reggiano cheese on top and kept stirring until it was “melted and the risotto was thick and smooth, but still a little runny.”
When I took the ribs out of the oven, an indescribable aroma wafted through the air. I did notice that I overcooked the ribs, which made them look different than other dishes I've seen. The first time I tried the dish, it was served with the risotto on the bottom and the ribs on the top. I put both on my fork and took a bite, and the ribs melted in my mouth. Very flavorful. I wish the rice had been cooked a little longer, as it was a bit tough. I didn't overcook the ribs. Other than that, the dish was an 8/10.
Lisa and Ed also felt that my review was justified and enjoyed the food. I want to thank Blossoms for inviting me into their kitchen. I felt right at home. I really admire the chefs for being in the kitchen all day. I was sweating when I finished, but it was worth it.
Well, get ready for new recipes and insanity in The Bear season 3. Maybe they should bring me on for season 4 or 5 since I know a thing or two in the kitchen.
