FRENCH DIP RECIPE, MUKBANG AND STORYTIME

2017-12-17 · YouTube · Foodie Beauty · 18 min

Chantal demonstrates a vegan meatless French dip recipe (portobello mushrooms, caramelized onions, vegetable stock, soy sauce, H.P. Steak Sauce) and assembles toasted buns with Earth Island vegan cheese, then does a mukbang while drinking peach-pear sparkling water, eating Farm Boy mesquite chips and Moroccan olives. During the meal she tells a childhood story about a night when a supposed escaped criminal was pounding on her apartment door but the neighbor Mr. LeBlanc—a kind hermit who kept pet squirrels—was at the door checking on them. She briefly discusses body image and her appreciation for supporters, and mentions wanting to make avocado brownies in a future dessert mukbang.

Video guide

  1. 0:06 — Intro and recipe overview
  2. 0:20 — Ingredients and cooking steps (sautéing mushrooms & onions, seasoning)
  3. 0:43 — Making au jus and Dijonnaise; broiling with vegan cheese
  4. 1:23 — Toasting buns and assembly
  5. 1:50 — Mukbang start — eating, drinks, and snacks
  6. 2:19 — Taste reactions and product comments (chips, sparkling water, cheese)
  7. 3:10 — Beauty bite, brief self-talk, and mood reflection
  8. 5:56 — Childhood storytime triggered by Alice in Wonderland
  9. 12:00 — Resolution of story — neighbor arrives and reassurance
  10. 16:28 — Final bites, closing thoughts, and sign-off

People, places, food, and other named details

  • Person — Mr. LeBlanc: Neighbor who knocked on their door the night a purported escapee was roaming; described as hermit-like, kept pet squirrels, kind-hearted
  • Person — Bebe: Person who is eating with Chantal during the mukbang (uncertain role — friend/partner)
  • Pet — Sammy: Named cat referenced during the video (appears in conversation and interacts during filming)
  • Restaurant — Farm Boy: Source of the chips Chantal is eating (prepackaged/store-made chips with mesquite seasoning)
  • Food — vegan meatless French dip: Main dish prepared in the video using portobello mushrooms and caramelized onions served with au jus
  • Food — portobello mushrooms: Sliced and sautéed as the 'meaty' component of the vegan French dip
  • Food — onion: Sliced and sautéed with mushrooms for the sandwich filling
  • Food — Earth Island cheese slices: Vegan cheese slices added to mushrooms and onions and briefly broiled
  • Food — H.P. Steak Sauce: Added to the au jus; used as a vegan-friendly alternative to Worcestershire (which contained anchovies)
  • Food — mesquite seasoned chips: Farm Boy potato chips with mesquite seasoning eaten during the mukbang
  • Food — peach pear sparkling water: Zero-calorie sparkling water Chantal tries on camera
  • Food — Moroccan olives: Eaten during the mukbang
  • Food — hard-boiled eggs: Mentioned in Chantal's childhood story as a snack she ate while watching Alice in Wonderland
  • Food — Dijonnaise (vegan): Homemade sauce made from veganese and Dijon mustard shown during recipe prep
  • Food — San Pellegrino: Sparkling beverage brand mentioned as Chantal's favorite
  • Food — plant-based butter: Melted to toast the buns in a skillet
  • Food — avocado brownies: Dessert Chantal says she wants to make in a future mukbang (no-refined-sugar version)

Transcript and captions

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