Відео

bros literally a wizard

Treat yourself to a new 5" flexible boning knife as that 5h8ng your using is rubbish mate, call yourself a cook

Great writer, terrible at philosophy, his motives behind Rorschach is the proof of that, when he needs to write about philosophy he can only make a strawman.

Legend, have it!!

Gandalf wakes up in the modern era and finds a job.

No Sekt? Jancis, I am wounded.

what a creep, imagine him fingering your food while you are waiting at your table

Breathing in for 7 counts was tough, at moat i managed 4.

Isn't he the Martha's vineyard diet idiot?

I used to watch this man before, but now I’m a cook of one year and I actually understand the man

Siendo escritor, agradezco mucho este video ❤

Fantastic, thank you - I read her column in the FT each week. Just an amazing approach and realist. Appreciate her crusade against "false" and wasteful glass process.

Raymond Blanc is a brilliant chef and a hell of a teacher.

So it looks like sweetbreads and mushrooms wrapped in pigs skin. Do the trotters add to the dish?

Bro just cracked the enigma code of the universe

I seasoned like this then realised I didn’t have anything on the board to season and half the salt was on the table so I just bent over and licked the table but it was my choice. There’s no real recipe

Okay, of you want to be a homecook you may start as soon as your room is build. But you should concider not to slice and dice in the speed of light or you could be the first one to see me faint. I like that show and it is very informative.

As part of parties and team building events I organized a lot of double blind tastings of Sparkling Wines (including Champagne). People taste it without anyone knowing what they are tasting (not even me the organizer). I did this more than a hundred times, with al kinds of people. Using German Sekt, Really expensive champagnes, Cava, Cremants, etc ec. and then ranking them. the thing is, NEVER the real champagne got the highest marks. It alway comes last, or second to last. Cava and Riesling Sekt almost always win first place. So you can tell me whatever you like, I know objectively what I really like. The rest is marketing. Years ago the champagne region was much smaller, in regions around it they made sparkling wine that got about a a third to half the price of champagne, it just wasn't the real thing. People looked down on it. Then the French changed some regulations and now the champagne region is much better, and now the cheap plonk is real champagne, and makes a lot better price. Its is still the same though.

A winegrower I know once presented on television the heavy bottle effect. He had the same wine in a PET bottle, a light glass bottle and a heavy bottle and went to a market in France. And who knows wine better than the French right? He told the story that this PET bottle was his vin de table, the light bottle his middle range and the heavy one his premium wine. The public eager for free wine to taste didn’t really want to try his vin de table, said his medium was okay but the heavy bottled ones was great. And remember, it was the same wine (he has good wines) filled in the bottles shortly before

Thank you for the honesty.

The beer I drink is a cheeky little beer in its infancy that travels well from the brewery to my pallet has a fragrant bouquet made with the fruity hint of mass production and the price with fish I like a nice lager with lots of body and red meat a full body malt beer and when eating curry I give way to gay abandonment and drink what I can as long as it does taste like an arabs sandal bon a pair of tits

Anyone else think of drake vs Kendrick when he mentioned the power of a bard's satire?

I like her books and for many years respected her opinion, and this is a great video, but how you can call £10 cheap, out of touch with the average man? modest price maybe, cheap . NO.

She is the queen of the wine world

I thought going into nursing helped people but I was wrong. I should have been making beans on toast for people so i could act like a completely insufferable tit thinking I've saved the world.

Pigs trotters - my dog would enjoy them

you can tell he loves marco pierre white the way he talks about him in many of his videos, many thanks koffman for help make england what it is today culinary wise

As wine consumption has become more common and widespread, so has the snob value! I listen with amusement when in a group of friends the so called wine experts come crawling out of the woodwork; yes, the expertise by price!!

I’m a big fan of these videos, really explaining the what’s and why’s - I tried similar recipes, but more middle eastern. I going to try this one next time 😊 Keep em coming

What's roiting?

I broke the Trotter while spooning it....imagine things flying in my kitchen after all the nerves I had :))

Anyone else’s OCD triggered but that second stove top burning the whole time? 🔥 hahaha

Read porno smut comix & pulp from the 50s

This recipe is really clever and I can’t wait to try it. I can also see where Gordon gets some of his mannerisms. I respect your passion chef. Love of the craft translates into the dish. No doubt.

I've learned more watching Marco than I did in 6 years of Home Economics😅

When it came to lecturing on carbon emmisions, I was out!

This chef is the answer!

I love the way he explains the dish preparation and his asbestos hands 😃

That’s his choice

Jancis was my secret crush when I was younger. I just thought she combined beauty with intelligence and personality.

You can see that he puts so much focus and even more heart everytime he cooks something! The attention to detailing is commendable & fascinating.

Marco has such beauuutiful hands!

Lol cooking with Armagnac has to be the most decadent French think I’ve ever heard suggested. Brandy will do!

Thank you, so interesting.

I love Jancis’ critique. Always no nonsense and witty. No overly flowery and poetic descriptors. Just simple, relatable terms in a witty way.

Excellent, no nonsense advice that anyone can benefit from. I'm by no means an expert on wine but I was always taught to start with a wine that you like, try examples from all price points and styles and draw your own conclusions using smart references like this. Then branch out into other styles and types related to what you like and have an open mind and palate. Matching the intensity and predominate flavors of a dish with a similar wine is just common sense. You either look for a similar flavor and texture between the dish and the wine or you contrast it. Extreme flavors are not always easy to pair with wines (sweet, acidic, bitter, salty) and are sometimes better paired with a cocktail or a beer. Most of all, HAVE FUN and don't be a snob. Cheers!

I want Uncle Roger to react to this.

Will try tormorrow! Yummy!

No as I have to clean it up, it’s my choice.

I'm not even half way in and I'm blown away, someone knows their stuff!!