Rest in peace, but he was pretty annoying and with nothing interesting to say... And, who the hell goes to a restaurant and fills his pockets with truffle and other stuff?!? what a rat 😂
I saw Marco say that he isn't a TV person, he doesn't have the personality for it, to inhabit that kind of character. Now its his TV show but obviously Keith is more relaxed in front of the camera. He has lots of things to say and responds to it. Marco probably just naturally backed off and let him do all the talking this episode.
@@BollocksUtwat That's exactly what I thought when I watched this episode. The thing is though, that Marco himself makes for a rather spellbinding character to watch, wether he is aware of it or not!
Sounds like my parents. If I do things right, or do them well, they say nothing. If I mess up, they go off on me. I remember one time in my life in high school, I took out the trash pretty much everyday for like two weeks. Wasn’t even told to do it, just did it myself. One day, I forgot to take the trash out, parents got home from work, saw the trash full, and my dad got frustrated and said I need to pull more weight around the house.
@@CrimsonUniverse22 yeah the same happens with studies, they don’t even pay attention to what you’re doing or learning and when you’re just idle or taking a long frustrated brake, they pounce and remind you of all the bad grades you got for no reason
It’s a strange thing with Yelp, isn’t it? I started reviewing for Yelp because I wanted to give restaurants great reviews, and offer suggestions to other restaurants that may be one or two steps away from being great. It’s just frustrating when you see that people in the odd restaurant don’t care about their products.
We use google reviews more than yelp in the isles but he's right though. I review everything but the fact always remains that people will always complain if it's bad, rarely when it's good.
acts like a psycho narcissist about his cooking yet uses a fukin robo coupe to mash his potatoes.. my gawd... kitchen blasphemy... i worked for a chef that knows Marco. and this chef would never Blend fucking potatoes.. he'd be laughin at this one haha wtf i guess the british never heard of potato ricers back then or what?
The way Keith wasn't too proud or arrogant to admit he had learned something new just shows the measure of the man. This was a pleasure to watch. Two legends inspiring each other
The greatest in history are always willing to learn and be inspired. Be it in food, art, music, martial arts. The greatest know that they're not, yet they will always appreciate something that is new to them. I heard a great phrase, if you haven't seen it, its new to you. I think that can applied to literally anything in life. (Just not the bad things 🙈)
Marco Pierre White, told BBC radio Floyd "inspired a nation". White also said, "The thing which is very sad is a little piece of Britain today died which will never be replaced. He was a beautiful man, his ability to inspire people to cook just with his words and the way he did things was extraordinary. If you look at TV chefs today they don't have his magic. It's a very, very, very sad day for my industry and secondly for a nation."
A couple of years ago, after learning about Keith Floyd through one of Marco's books, I watched a random episode of a TV series that Keith was doing. I can't really remember what dish he was making, but at some point, the camera was more fixated on Keith and his surroundings, rather than the food, which was what the show was supposed to be focusing on. Somehow, Keith knew that the camera's focus wasn't on the food, so he gets real alpha about it and tells the cameraman to stop filming him and to start filming the food that's being made, because the show isn't about him, the show is about food. He's just there as a vehicle to deliver it to the audience.
@Stefan Kovacevic you keep saying gay over and over something you wanna tell us and alpha is just a word don't get your self all worked up about it unless the word hits on a certain nerve
Looks like back then, the camera act was the most insignificant part of production. The people on screen got to be candid and do their job and the host acted like a mere spectator, unlike recent once with a gimmick where the guest is shaken and stirred to squeeze out every ounce of entertainment.
They had good chemistry here. You can seriously tell Keith is a total food nerd, and knows that he's literally witnessing history. Plus, they were close friends anyway.
For the first time in thirty two years, and twelve years after watching this TV show online, I finally found the courage to put my potatoes into a blender, with the pepper, the milk and the butter and the result was simple MINDBLOWN! I recommend EVERYONE to do this! It really does take the mash potato to another level, like a thick custard indeed!
@@tombrildehandt7987 Maris Pipers. Which are good quality potatoes. I also put in the herbs I used for cooking in with it, which takes it to another level.
@@1deagr I just watched the video. Small potatoes, little scolded milk, semi melted butter, little seasoning and purree till smooth. You can eat it with a spoon!
the days before handholding. All chefs at this level used to do this but in the past 20 years people have been so ready to rid the world of anything remotely risky.
The spectacular thing about Keith Floyd, and why he is, in my opinion, the finest TV chef ever to grace our screens, was that he inspired an entire nation to believe that they can cook. His aloof nature and his enjoying of a drink and his passion, made people think "if he can do it why can't I?". A true legend, and I find him such an extreme pleasure to watch, you can tell he loves doing what he does.
I'm at about 12 times by now. I've made this dish a few times too. Got the meat perfect but I can't find Ratte potatoes. That's the perfect potato where you would not any seasoning..
And about 300gm of butter, 8:40 Love it how Marco's eyes acctually seem to give a shit about what other person is saying, but then he goes on how he will try to replicate the dish. A bit cynical, but in the end Marco endend up settling for pubs and comfort cusine, so evens stevens :D P.S. of course theres no comparison, Marco is U.K.'s Nø1 until now
He’s a chef/entertainer like all other television chefs. The way some people defend him & talk about his three star career makes me giggle. Silly sods.
I love that grin from Marco at 1:55 and the way he licks the spoon. You can really tell he was always motivated by the little boy in him who loved to eat food and that’s so precious. Follow your passion, people! Don’t let anyone tell you otherwise!
@@devanman7920 lol my passion is drinking beer and eating burritos so I'm chasing my fucking dream every single day! Stay motivated and you too can achieve GREATNESS!!!
i work in a pro kitchen. and things we did back then aren't being done in kitchens now. like the butter paper, and filming the meat to rest. now people make purees frozen in paco-jets. they roast lamb in sous vide packs. the point is there's no limit. if you want to do a puree with a shovel then do it! if it's good why not? there's as much recipes of potato puree as mothers in France.. that's why cooking isn't about the recipe, nor the technique. Marco is a great chef, point blank.
it's a pre cooking method. "poaching" is done in a big volume of liquid. you can marinade meat or just put salt and pepper then directly in the bag, sous vide is used to reach the heart temperature in a consistant way (slowly), not attacking the meat. once this is achieved, you can pan fry or give the meat a nice color in the oven, etc etc.. but yes you can also poach sous vide, directly the poaching liquid in the bag with the meat. But i've rarely seen that done with bigger cuts of meat, like cuts for roasting (deboned whole leg, deboned whole shoulder, whole entrecote, whole filet etc etc..)
I love customers who let the staff know their meal was great. That really affects the staff and esp the kitchen. Sometimes kitchen staff only receive feedback if its negative. That's okay but if you enjoyed your meal be as vocal as if you disliked it
I was lucky enough to have Patrick , Keith’s son , in my Kitchen Brigade as one of my sous chefs , he was a lovely guy and very skilled and knowledgeable, he also worked for Rick Stein in Padstow , if your reading this Patrick I hope your happy and got what you sought in life , happy memories of working together in St Martins Lane 😊
What I fucking look forward to when I get old, owning a claret waistcoat and green bow tie! .... Get it on Christmas day, start on the brandy nice and early 10am totally pissed by 11am telling awful stories and totally embarrassing everyone while I cook Christmas Dinner a la Keith floyd
Keith Floyd was famous here in australia, especially back in the 80s and early 90s. The last i saw of him was in a Leggos pasta sauce commercial in the early 90s. Had not seen him since, forgot all about him till i see him here, i heard he passed away in 2009, may he rest in peace. Cheers.
Its not that Marco is a genius or particularly talented, its that he knows what perfection is and is dedicated to it. He takes a simple meal and refines it to such a degree that it elevates it beyond any other pretentious meals that many high ranked chefs dream up. That puts him in a league all of his own, well above the stock standard.
Actually he is , it might seem otherwise but he uses a very basic style and make excellence of it , a lost quality nowadays, it's impressive that he got 3 stars so young back then , also he got out quite early cause he had enough of his customers but his style is great
"Knowledge of a beasts anatomy are essential for a cook" floyd was a wizard with his words. These 2 together infront of the camera are bloody fantastic
I think he might have been pretty intimidating... ... then again, considering my age and appearance back then, I think he would actually have gone the seductive route. I've forgotten how pretty privilege used to work - thank god. Invisible middle age is often an asset for women 😀
This is such a beautiful thing. To see a man who knows his food to be awestruck and a reciprocal to genius is a beautiful thing. Every day is a school day!!
I loved watching Keith Floyd, and it broke my heart watching that series with Keith Allen and him with his estranged daughter… he was a bitter alcoholic at the end. I’ll remember him in his prime
❤ watching Marco and Keith is pure joy for anyone who has ever worked in the business. They were great friends and its obvious the respect and admiration for one another.
That is probably the best looking mashed potatoes I've seen... Holy shit! He is right in saying that its almost like a thick custard or a mousse. Imagine the richness from the starch, butter and milk.
'I learned to understand that you are being judged by those who have less knowledge than you' - Marco Pierre White 'He did his mash wrong' -RU-vid Commenter.
@@missaleromanum5614 The role of a chef is to make food that is TRUE to them. He makes what he enjoys. You can’t just guess what people want. He makes what he enjoys. He makes it to his palate. Anything other than that is fakery fuelled by ego
Old school. I do mine at home like this. But in the shop, I like to reduce heavy cream and infuse it with the garlic and thyme, then strain it into the mashed. No loss of heat. And all flavor with no grit. The thing that always blows my mind watching Marco is he is so in his element he always "double-dips" when tasting 😂😂
