Not much tradition of eating lamb in America. In America, about the only time you'd eat lamb is if you had a gyro at a Greek fast-food restaurant, or possibly attended a lamb Easter dinner - other than in those settings, you'd only have lamb if you went to a European-style restaurant. A shame really that we Americans don't eat it more. In Kentucky, however, they actually eat, not lamb, but mutton - mutton is part of their barbecue scene, even though elsewhere in America, mutton is just about not eaten at all.
WHY DO YOU, YOU PERSON HAILING FOR A THIRD WORLD COUNTRY FIND IT NECESSARY TO INSULT WHAT YOU COULDN'T EVEN DREAM OF. HE IS TRYING TO TEACH THE HOME COOK HOW TO COOK EASY. MAKING STOCK IS VERY TIME CONSUMING AND COSTLY. ARE YOU TOO STUPID TO GRASP THAT DUONG FROM HELL'S WORLD.
I could watch these shorts all day. They’re informative, reassuring (I.E there’s nothing shameful in using stock cubes, other “shortcuts” or deviating from the recipe to your taste) and also I could listen to his soothing tones all day.
DUDE what is your point other than to duplicate what all the other assholes of society have written? this man's shit on any given day is far better than yours could ever be. I despise polish morons commenting on what they know other about.
It come with the type of work you do. People who work as a masonry will have hard rough hands. Same goes for a cook. Your body adopts pretty well. Don’t expect a guy works in the office have a stronger grip than a guy working in construction. Real man don’t have soft female like hands.
@daAnder71 if we are going there. Still softer on average. The skin of a male is weaved differently than that of a female. It is true a tough female will be more durable than a weak man. But across the average of all people, most men have rougher and more durable skin than most females by genetics alone.
I think he said about ten times "I want to caramelize the fat" and "I'm okay with my lamb chops being well done." I think his pantry is stocked to the ceiling with stock cubes.
The man has been through the incredible stress of producing culinary perfection for people who are willing to pay the highest prices for it. Now he's just having fun and earning money for his family without all the pressure. You can't fault him for that because in the end, he has been there done that. Now he's just enjoying life without that pressure and creating masterpieces that us normal folks may be able to replicate.
As he says. This is how he takes his pleasure. Hes clearly enjoying what hes doing now and hes achieved more in cooking than most ever will. so who is anyone to judge
I've been decades in this work. and have cooked with many good/ great chefs. By only viewing a few videos, Marco's approach to his work, has all the markings of an very experienced chef. Marco is an excellent chef. Knorr is obviously paying the bills; and he's making it work. Good on him.
Its just a chef thing..we have diffrent hands to most..can grab really hot things for a split secondd without burning..our hands are d opposite to yours..smooth fingertips and rough leathery hands
I actually appreciate that he leaves things so open to interpretation in his videos! It shows more insight into both the reasons why the food tastes as it does, and the qualities of a chef who decides things based on intuition, rather than blindly following to-the-gram instructions.
Who would have thought they would hear a Chef say "I like my Lamb chops well done" ?? I love this guy. Mopping up the juices with his bread. He just gets better and better 🌹💟🌹
An entire packet of stock concentrate reduced down to a couple tablespoons of sauce - "it can get a bit salty". Stop messing about and just eat the Knorrs directly.
Say what you like about Marco, he's very good at giving you the 'tutoring' feeling, because learning particular techniques like rendering the fat is something a lot of recipes don't tell you
knorr jokes aside this man knows his food and I like how everything he’s using in his knorr videos can easily be picked from the nearest store. And his recipes WORK. Try it.
I'm appreciative to Knorr for paying MPW to make these cooking videos because without them we'd have no idea as to how he actually cooks, but it is funny that he has to include Knorr 'stock pots"(which I assume are basically just concentrated stocks?) in every dish lol. Love MPW
@@skullnumb1532 pfp? I don't understand. Edit: Wait, you mean profile picture? My avatar is Rakshas from Berserk. It's from the scene where he puts on a new mask after fighting with the Silat.
@@skullnumb1532 It's one of the final ten issues or so. Personally, I have not read beyond that chapter. I am waiting to binge read the remainder of Berserk when I have time to read it in a single sitting. It sucks that Miura died but I'm hoping a few loose ends in the storyline are tied up before the series abruptly ended with his death.
His approach is incredibly interesting. You can sort of tell there’s a theme running in his mind, he know where he wants to go. He’s just getting there in his own way at his own pace
I use cubes in boiling potatoes, legumes, spaghetti,.... almost always, before watching this show! Now I am reassured that I am doing ok. His cooking fits very much my own home cooking style. I like his voice as well.
"If I was eating this, I'd have my chops first, with my juices. And then I'd have my salad and herbs afterwards, where i mix it in with my juices - and then eat it afterwards." - Marco Pierre White
Ive never seen someone do a 6 minute cooking video, forget what they’re doing part way through and just go on a tangential rant about how people eat food for 1/3 of the video before 😂😂😂
You are smart, really smart, that knorr is full of nutrients that keep you beautiful, as well as your hair! You are so noble, am so happy to have found you. Merci, ana maria
I'm new to Marco. Home cook here who's also worked in restaurants as a prep chef. I'm a big fan of this style of simple cooking and an even bigger fan of the underlying, barely nuanced "think for yourself, dummy!" cadence he projects in a lot of his videos. More so in these Knorr ones cos he's a bit miffed that he's gotta do their little dance, I'm sure, but hey, bills are bills.
This is a demonstration of how nature hobbies are acted. The way he adds his little but significant touched, like how he adds those bits of meat while making the sauce, how he doesn't burn the olives nor he burns the rosemary... The patience, the calmness and the absolute confidence!! What a chef
I wondered what vibe I got from MPW! He totally reminds me of Paulie from goodfellas. Intense, quiet, good in the kitchen and not someone to be fucked with
This is Marco being Marco. It’s all an act for the camera, being sponsored by the “pods”, and he’s totally mocking all of it. You can tell he has disdain for the whole process, along with all the other videos of using the “pods”; I love it!
When I saw the thumbnail I was expecting him to not caramelise the fat because of his hate for well done lamb chops but the video surely did convince me otherwise.
seriously all the man did is fry some meat in a pan. but its the attention the detail. rendering the fat first. saving the juices from the lamb. finally, presenting it all beautifully on a plate. cooking is a blend of art and science, marco is definitely a master in this regard.
