Magnus Nilsson Makes Deep Fried Pig's Head With Pickled Gooseberry
HTML-код
- Опубликовано: 27 сен 2024
- Check out our website: www.mindofachef...
Subscribe to our channel: bit.ly/1Erevk1
Download and stream the episodes: mindofachef.vh...
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
Twitter: / mindofachef
Facebook: / mindofachef
Instagram: / mindofachef
Pinterest: / mindofachef
Tumblr: / mindofachef
Google+: bit.ly/1ATL99n
"Hey, Magnus, could you just stand in frame and talk while someone else makes the food? We need to put your name in the title."
So the head chef that is responsible for the food talks about HIS food, and you are pissed cuz he is not the one cooking it? I think you need to check out what a head chef does
I like this, the overall theme is interesting. But I wonder what he has done to the salt.
Just blend spruce tips with salt and you'll have spruce salt :).
Take Equal parts Spruce Tips and Good quality salt. In a thermomix add spruce tips with liquid nitrogen and blend until it becomes a powder, then add you salt and blend for just a few seconds. Store in freezer.
How long do the gooseberries stay in the cellar before ready?
This technique usually takes about 2 months for larger fruit like crab apples and plums; my guess is they give it about a month, before its ready for service use, but since it's going to lacto ferment, and be kept cool in a cellar it'll be good to go basically indefinitely once the fermentation process/taste is on point
you see, magnus is just amazing, truly one of a kind.
but his cooking style is just so distant from normal people to try to reproduce the dish or the technique. it is just so sad that we kinda enjoy to watch him doing all this fancy stuff that we will never eat
maybe buy a set of clamps or pegs, attach it to something that can be used as a handle.
He is the best for me
While I highly appreciate and respect the man and his craft, his food does not appeal to me at all.
Hipsters 😐
Magnus IS what hipsters try to be.
Haha true
I can't stand this bullshit. Is this a meal for ants?
This part is one of about 30 in this restaurant.
'whole dish':
2 pork nuggets with fancy salt.
It's part of a multiple course menu, you idiot!
I'm going to agree with you on one level in that this kind of food just reeks of pretension and elitism. These chefs always strive to recreate an experience everyone can relate to, but at prices no one can afford. Having said that, consider this kind of food more like high fashion. It's mostly art experienced by other artists so they can be inspired to create more art and eventually it trickles down to us in some form or other.
Just like to remind every one that this is the same guy who served whole, tiny potatoes over a bed of soggy leaves
@@LaGitana87 Try looking up the work pretentious. Educating yourself may help you reach "elitism".
Over gravel, though, so…
i hope those stones are edible