“Oh a double yolker” no idea why I laughed so much at that 😂. It was just so calm! I used to be a breakfast buffet chef so cracked over 100 eggs a day for 2 years, I never once got a double yolker.
As it is with many dishes, preparing takes time. Cooking, not so much. A true Greek mousakas (moussaka) takes a while, sometimes my mom would make the veggies part in the evening and the rest - the next day, because it takes hours to prepare and not so much to cook. Same goes for many meats - grilling, dry rubbing, marinating.
I was doing fine intill the Knorr Aromat. I tasted a bit then just downed it in one because it was so delicious. I used my two backups and had Knorr Aromat on toast. I'm on Amazon now ordering 2 palets worth and took out a second mortgage so I can eat Knorr Aromat for a living.
Because it has 4 forms of MSG, including actual MSG (MSG, Yeast Extract, Dried Mushrooms, Spices). It's basically poison. Google excitotoxin and read. Then stick to salt.
This man is in my opinion the best chef on earth. He still cooks wonderful food here, simple as it is. He has amazing taste, can you see one of the French Michelin Star chefs doing this............
What I like about MPW is that he cooks rather simple in these videos. Heston Blumenthal, on the other hand, cooks with nuclear reactors and liquid nitrogen.
Jekabs Trakais I just watched the great British feast and he also uses stock cubes in dishes he prepares for that occasion. Maybe it was sponsored as well I don’t know
& in come Marcos warriors. I watch it for the comments / entertainment. If you’re watching this for anything else then you’re probably the type who thinks Jamie Oliver is a top chef (which he certainly isn’t). It’s an opinion. Now go wave your knifes somewhere else.
MrDarkTides lol what makes you think I’m Scottish 😂. No in English, worked in kitchens for 25 years (stared & some right holes). What I enjoy (& always have) is watching people get all wound up about food. I’ve never seen anything that triggers the masses so much 😂, my whole career I pushed people’s buttons I will never understand it. It’s food, I enjoy watching it as much as anything else but it’s peoples defence that sustains me 😎 Have a beer 🍺
Our Lord of cooking!!! Just a notice, in Greek we don't have any traditional plate with coriander but still a delicious touch. Thanks again for your knowledge!!!
People stop hating when he says your choice use his technique for cooking and branch off on your own from it. The man returned the 3 star Michelin he had wanted the freedom from it. He trained the ass kicker Chef Ramsay and others as well. He's worth $40 million. And has to pay out money to keep on doing......
Marco would’ve made for a good samurai back in the day.. perhaps the clan chef. The way he flings that blade around so nimbly in all his intro’s..🔪 and the no-nonsense attitude, stocky build, etc... 🤔 anyhoo
"Sometimes its your choice, sometimes it isn't, its your choice. Very simple, water content, approx 30 minutes in the oven and its done, delicious, or it isn't, its your choice."
i am so used to him speaking philosophically about cooking that when he said "to make a meatball" i automatically thought he was gonna followup with "you must become the meatball"
I live in China and I bought a bag of Knorr Chicken powder or something. My Chineses is limited - I can speak basic stuff but my reading sucks because I'm lazy. But this bag of chickeny powder actually works.
I respect the man's honesty for calling out what all top chefs do - you're up at 5am, braising bones, making stock and guess what - it isn't what it was yesterday - what now? Not your fault, bones just didn't pull. Spike it with instant stock. I would dare say that many of his detractors are living liars for doing the same thing to a chicken or beef stock before serving your 25 quid dish.
When I did this it was to greasy, there was a tremendous amount fat in the lamb mince, maybe shallow frying them the way he did will keep the fat in the meatball? When I did it I just fried the meatballs in about 2 dessert spoon of oil and then added my basic tomatoe sauce and finished cooking the meatballs in the sauce, but when it was done it had a layer of fat in the sauce like some indian Currys do.
This recipe is a winner, usually greek style meat dishes are lamb or a mix of lamb and beef so it has a different subtle flavour than pork, with tomato and feta this would be absolutely fucking delicious.
@@TheGodYouWishYouKnew Uniliver, who owns Knorr, is a multi national multi billion dollar conglomerate based in Europe, do ya think their going to produce this video with a smart phone and a shoe string budget?
@@sullivanspapa1505 You’re missing the point. The point is that he keeps saying how simple this dish is. It’s not a “very simple” dish. He had studio assistants do the prep work. In your house YOU do the prep work, rendering it not “very simple”. I’m sorry that you’re having difficulty grasping this “very simple” concept.
@@TheGodYouWishYouKnew I’m a fairly accomplished home cook and baker. At 72 I started a second career in culinary: team member, baker, prep cook and cook. Most people of moderate intelligence, you being the exception, would have no difficulty making this dish or any of Marco White Pierre’s Knorr related dishes. Maybe you should stick to your Twinkies and Diet Coke regimen!
"It's very simple, very quick, very easy, very delicious" "Knorr is better than salt" "The beauty of Knorr (insert flavor) stock pot is..." "If we're (really) being honest..." "My dear mother (insert anecdote)..." "It's your choice" "Approx." "Tiny bit of olive oil" "Again," (insert before every other sentence)
