@@wad316 Cooking my arms and legs?? "Sorry, at this rate this is really all you're good for. A fresh, nutritious ingredient... I'll enchance your flavour with seven stock pots"
he absolutely despises every minute of what he's doing. it's a man who's reached the pinnacle and gambled it all on hookers crawling back to suck off the money nip
@@bigboat8329 there is no real recipe because he wants you to truly learn. Not just be able to follow directions. He is describing the texture, he shows everything you need to know. Now, it is up you to recreate the dish in a manner that suits you. The whole point of no recipe is to convey the message that you can adjust the dish however you like to get it to your liking. Clearly that point was lost on you.
I mean, we all use chicken and beef stock, and in my experiences the stock pots are much better because you can adjust how watered down your stock becomes. The pots allow for a wider range of options than just liquid stock.
Alice The Assistant: Marco, the stock pot is your choice. *Marco now violently shaking and foaming at the mouth.* Marco: It isn't your choice Alice, it isn't. The stock pots just take over you.
I’ve been trying to make a specific restaurant carrot soup for a while now. I decided to see if Marco had a video but only found an article. I made it. It didn’t have stock pot in the recipe. I added 1 1/2 cubes of vegetable stock pot as I thought he would. It was my choice. It turned out terrific and 10 out of 10 times it would be chosen over the non stock pot carrot soup. And yes, you really need to pour over that much olive oil to roast the carrots.
Some may consider this selling out. I think doing a tv show could also be seen as selling out. The point is he is sharing his cooking skills and I appreciate it.
The selling out point is the fact that he's paid to use Knorr products in his recipes when he almost certainly wouldn't otherwise. Other TV chefs are not paid to include certain ingredients in their TV show recipes. Sure, Jamie Oliver did adverts for Sainsbury's, and Heston puts his name on some Waitrose products, but neither of them use ingredients they're paid to promote in their TV recipes.
Deplorable Citizen ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pYjRlTYTqkg.html here's a video of jamie oliver using patak's curry sauce for that sweet $$$
Is a doctor selling out for not performing surgery unless paid? He is a *chef* -- and behold here he is cooking food, for pay. If he wasn't doing it for money, he would by definition not be a chef. And a monkey understands: these are recipes deliberately selected to include the ingredient (stock) they're advertising. What's the problem? He's not recommending putting stock in every recipe, or saying it cures cancer. In fact I haven't even once heard him say you exclusively *need* Knorr's brand at all.
@@quicktoreason2722 Never put yourself down. You're more than average. You're bright like the star such as is every human to grace this wonderful earth. Now fuck off.
I love the way of just baking potatoes as if you're making a jacket potato and then squeezing them out the skin. Much easier than peeling the potatoes first.
I watched this because he was once was asked "Ricer or masher" and he said "neither" and I wonder what he used. Little did I know he used a food mill. Genius. Every thing he does is genius. I never thought about baking the potatoes for mashed potatoes. To hate on him is like hating Einstein for using a slide rule in his videos because he is sponsored and paid by the company that makes the slide rule.
I swear man I have been coming back to MPW and these Knorr videos for years. Anytime I am having a tough time deciding work/life-related stuff I end up here. But that is my choice.
Makes it seem so simple. I guarantee I could follow this exactly and still it wouldn't come close to the quality and flavor this man can create without thinking.
Notice he literally didn't even add salt? That almost makes me believe he actually DID add stockpots to this for seasoning and the editor got rid of that scene. ;)
You obviously have never tasted watery mash ? Horrible I had it the other day in some Cafe . Marco knows what he is talking about & doing he is old school Chef the best 👌
@@patriciaoreilly8907 I'm sure Marco's mash is heavenly but whenever I've been too heavy handed with the milk mine goes too sloppy.Also I used to cut the potatoes really small so they'd boil quicker which can lead to watery mash.I've found it's better to leave them big.Lots of butter,lots off pepper,dash of milk is how I like mine. Edit.Scrolling down the comments someone mentioned 'ricer or masher'.Brilliant tip from John Torode I saw in an old episode of Masterchef was to use a fork.You'll be amazed at the perfect lump free consistency if you've never tried it.
So if you want some mash with your dinner, wrap your potatos in foil, bake them on salt. Let them cool. Scoop the potato out, put it through a sieve, then a drum sieve, then mix it with hot milk and butter, then season. Don't wait until your hungry to start doing it...
Marco has a very calm energy in his cooking videos which is contrast to the likes of jamie oliver or gordan ramsey which is why i prefer watching marcos videos. Hes much more simplistic and old school which i like. He knows what matters and what doesnt and he makes it seem so easy
I was waiting for the stock pots to come out... or the chicken cubes (or beef's nice - it's your choice!) Or at least the bottle of Touch of Taste. I was so sure he would come out with a surprise ingredient in the last few seconds. Marco, you've failed us, and you've failed Knorr!! I thought everything was better with two or three stock pots.
Yep, you bake potatoes on rock salt quite a large potion aswell. The salt goes into the spud and also draws out the moisture. You can rub a tiny bit of oil over the skins and bake at a low heat 140 degree ish.
Drops it in whole. His lust is such that he can't even open them anymore. The plastifoil lid getting stuck in his throat counts as autoeroticism to him. He is an animal, ever knorring at the bit.
