i love that 2 years ago before anyone was using pollock it was cheap, i even remember throwing them back while fishing when i was younger but since the fish revolution pollock often comes in costing the same or more as cod
My first job was as a 'pot wallaper' in the old Lough Swilly Hotel. All staff had a meal from the kitchen with any of the ingredients there. The chef offered everything, but, you had to cook it yourself. From him I learned so much in the short Summer season of 1977.
please dont put stuff ON mashed potatoes!! i cant stand it!! it hurts!! i always have to ask in the restaurant to put mashed potatoes separatly, i hate when they pour sauce over and it all just melts into some horrible starchy broth, ewwww.
drunkenmaster077 they mostly do this in posh and posh-wannabe reastaurants where every dish is apparently a modern art masterpiece. you don't see it in blue-collar places. i find it slightly pretentious, especially when it's a frozen supermaket fish served over lumpy instant mash or mushy overcooked rice. a side dish is supposed to be on the side. it is only logical.
guguigugu Sometimes things are put together on the plate because you are supposed to eat them together. Each bite is supposed to have a little bit of everything
drunkenmaster077 don't tell me how to eat my food. as i said, it's pretentious coming from anyone below a 3star chef. but that's not what i'm trying to say here. my main point that i'm trying to show here is that putting sauce on mashed potatoes destroys both the mash and the sauce, they just combine into some hideous abomination.
not a much higyenic tasting a dish with a spoon and puting it back, saw that here. Also I am not sure is that French accent just a replacement or nourishing spice in marketing a couisine, don't like that bites. Over all, like Jamie Oliver and others, we can look , not taste it, so......you can sell anything to us. Sorry for such a dark comment, I do in fact beleive this cook is great cook but tv program makes it funny.
Watch the old videos of Floyd and Marco Pierre White. No fucks given about that. Different times i guess. At least in that vid, Raymond wouldnt serve a dish to his clients like that. However i wouldnt want to eat anything the chef hasnt tasted fiirst.
Are you guys fucking kidding me? I believe that If you are a great chef, you do not have to taste the dishes to know how good it will be. Of course you cook by yourself.
You are so wrong mate! I'm a chef and I worked with top class chef from all over the world, everyone taste the food, you have to and it's a must, you can see Gordon Ramsay doing it all the time. You need to know how your food taste, is something missing? Salt, acidity? The chefs who doesn't taste the food they are the worst of the worst.. believe that!@@khacductrieu1208
I never keep this fish always throw them back. Really soft flesh and go off quickly if you do not gut them straight away after catching. I might try them some day though!
Sure wish I could find some fresh pollock. I love its mild, sweet flavor, but can only find it frozen in thin, skinny fillets here in California. I surmise it's a cold water fish native to Atlantic waters. Anybody know more about this fish?
