I hit rock bottom thanks to Marco Pierre White
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- Опубликовано: 13 апр 2024
- I wanted to make Marco Pierre White's signature dish,t agliatelle with oysters and caviar... but things went south... quickly.
Cookbook used in thjs video: amzn.to/3vvgpW7
SOURCES:
Marco Pierre White was a Savage: • Marco Pierre White was...
MARCO PIERRE WHITE Knorr Stock Pot:
• Marco Pierre White - K...
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Развлечения
Not your fault Jamie. The chef left out the parts where you have a bowl of ice water to "shock" the oysters and stop the cooking process. So, you keep all the oysters in a strainer just drop them in the hot broth for a few seconds 20-30 seconds and immediately put them into the ice water bath. Then the sensitive oysters aren't overcooked, always better slightly under cooked than over cooked and rubbery. He forgot those steps, which he used as I can see these missing steps in his picture.
Probably didnt forget, just expecting people to already know these things for some reason.
@@hulltugevor maybe he secretly or subconciously wants people to fail.
I don’t think that these convoluted recipes are tested properly. With fellow Michelin chefs maybe but not everyday cooks
@@brt5273 makes me think of people who give you the recipe for their signature dish but leave out a main ingredient. Yes there are people like that 🙇🏼♀️
Agree. Same method for the slightly undercooked pasta, too. Shock and hold, first.
Ina Garten does not publish any recipe until she literally watches novices following her written directions. I think all cooks and chefs should follow her lead. Cooking is time and money, especially today; too risky to lose either. Jamie, you have one clean kitchen. Many You Tubers would not have published a video like this. For that, you get one trillion likes.
Writing instructions is a skill separate from cooking for sure!
@@MyFocusVaries Oneof the better challenges I have seen in a Top Chef season. I wish they would do it more often.
Trial and error is the key to any cook. Don’t be afraid to screw up and learn from your mistakes!
@@Sniperboy5551 Yeah, well if the ingredients cost you dozens of euros a trial, there is quite the consequence to messing up.
Ina Garten wants everyone to succeed at cooking regardless of skill level..
Mr Rock star chef is more about cultivating an image.
Opening an oyster looks like the fastest way to the emergency room.
Yes, but not if you do it the way he describes how to cut/snap/pop that first muscle. DO NOT try to pry open the shells as you will lose.
Yeah, get one of those shucking gloves. Cheaper than a trip to the ER and physical therapy on your severed tendons.
The force he's putting on that shucking knife when it's point almost straight at his other hand is not safe and should frankly not be done on camera - I think Jamie's great but that specific bit is not really okay IMO.
@JohannesWiberg I mean, he could only hurt himself. Not a proper technique, but definitely not “not okay.”
Oyster knives are intentionally completely dull. They don't have an edge at all. More akin to a stiffer version of a letter opener than an actual knife. It's nearly impossible to cut yourself with one.
Dude… nobody but Marco does his dishes well. I’ve been cooking for 50+ years,,, I gave up on him too. Don’t feel bad. It was a valiant effort…
Said Marco...
Imo, that means he’s skipping things and has missing details in his recipes. For one, someone mentioned the cooked oysters should have immediately gone into a bath of ice water to avoid them overcooking, but this is missing from his recipes. It’s like he assumes people know how to IDEALLY process everything, but that’s not how recipes work.
Someone who’s familiar with oysters will know to do the ice bath, but the average person buying his recipe book absolutely won’t-if they know oysters are normally put in ice, they may assume he intentionally left out that steps as it’s not in the recipe. At least that’s what I would think if I knew more about oysters.
@@rachelann9362Not everyone who's good at something is a good teacher of that thing, and writing a cookbook requires those good teacher skills.
@@rachelann9362 Three golden words..."make it nice"
@@illtryanything5264 I’m not saying he’s a bad cook, he absolutely is a great chef. But it takes a special person to be a good teacher. Perhaps his teaching strong suit is in person, not by paper. It may not even intentional-he’s a world renowned chef after all.. he doesn’t have realistic knowledge of what the average chef knows (let alone a home cook without any culinary school behind them.)
Not entirely the fault of his though as writers should have a team working with them to make sure the book is accurate. He should have had editors and then test cooks to make sure the recipes were repeatable as written. From what I’ve seen, not all are repeatable.
You still have some homemade fresh pasta in the fridge, which you made yourself. 99.9% of people are nowhere near.
I'm a .1%er!
Woot.
I even make powdered sugar from "scratch". 😹✌
Many years ago, I followed a Nigella recipe to the letter and managed to create a giant chocolate hockey puck, instead of a cake. Many cookbooks are just missing basic instructions (like "take off the heat" in the case of the cake). I think that's what got you here. Keep up the great work.
I have read so many chocolate recipes and thought to myself, "this is a recipe for making chocolate seize". Even from some of the greats.
That’s a shame. When writing a COOKBOOK, the author should take nothing for granted, and realize that so many will go step by step by what is being instructed - even if they “think” - “should I….” They likely will not because the reader will assume it was left out intentionally. 🤷🏻♀️
@Sassyglbeauty what I don't get is how their editor could have let a book with unviable recipes get published! Publishing companies usually go over any book they publish with a fine-toothed comb.
martha stewart did that to me with macaroons when she told me to cook them for 20 minutes
I've stopped trying Nigella recipes as they are notoriously for not working imo. And it's not as if I'm doing anything really fancy or difficult techniques.
Marco screwed the pooch, not you, Jamie. Growing up in Maryland and having an Italian stepmom, I learned that poaching oysters involves taking them out of the boiling water and putting them in cold water immediately, which will stop them from turning into labia.
Thank you for that last line, I needed a good laugh 😂
@@Cindykm70 I'm at your service and here all day 😀
Omg THANK YOU, We all needed a laugh after seeing Jamie go down on the Titanic. Your humor hit the spot!
@@hissykittycat I'll take a compliment from a beautiful woman any time, thank you.
You would be hard pressed to find anyone who cooks these recipes apart from Jamie. I’m convinced that these are beautiful curated cook books that look great on a coffee table and thats it
Publishers nowadays just assume you buying it to gather dust on a coffee table or kitchen display, is my guess. I've wasted a few pennies on badly written recipes in books as well.
Also, "modern British", speaking as a modern Brit, is a "cuisine" that did a lot to reinvigorate British restaurants but is mainly meat and two veg but with premium ingredients, bastardised haute cuisine and, like this, overcomplicated pasta dishes when a more basic authentic Italian dish would probably be nicer.
Jaime, they had a Food Stylist set up that photo. It's probably not even food in that picture.
Absolutely true 💯
Which is frustrating, because the chef went on and on about how this dish is amazing BECAUSE it looks as good as it tastes.
Plus, originally it was probably gross then too.
exactly what i was going to say. it's a professionally done photo, under specific lighting, and is probably fake food sprizted with oil to make it shine. trying replicate that is impossible.
i have a hard time believing that marco pierre white would let a food stylist do his plating rather than do it himself
Some chefs really don't know how to write a cookbook, and their ghostwriters rarely know enough to help them, so you've probably got a hopeless road ahead of you with this endeavor. One of the great things about The French Laundry Cookbook is that Michael Ruhlman devoted himself tireless to the task of transforming Keller's work into a useable cookbook, and the results speak for themselves.
Yeah. Spot on. Keller's and White's "cookbooks" contain recipes, but they are not really composed for home cooks to recreate. These gorgeous books are intended more for the coffee table and nightstand than the kitchen shelves. They do unlock the behind-the-stove mystery and magic of how their signature dish is prepared, but offer minimum guidance on technique. Any "how to" info is probably at the insistence of the publisher and ghostwriters who attempt to put the recipe together with only spotty conferencing time with (sometimes resistant) top chefs, most of whom don't use or even have written versions of their masterpieces. (I review cookbooks for Publishers Weekly).
I couldn't agree more. Vanity food books are not cooking books.
I’m watching your videos from the beginning and to see how much confidence you’ve gained through the years is incredible. I love your dogged determination and your sense of humor even when the recipe gets the best of you. Thank you so much for all your hard work.
There’s confidence, then no confidence, then confidence again the next week. Cooking is wild! Just gotta keep at it! Thank you!!🙏🏼
@@antichef My grandmother had a saying - If you’ve never had a kitchen failure, you’ve never actually cooked. I once made a casserole so terrible it killed the grass where I tried to dump and hide it. Keep up the good fight🥰
@@antichef This is how any creative outlet works. Every true artist suffers a constant sense of inconfidence and dissatisfaction. To quote dancer Martha Graham "No artist is pleased. [There is] no satisfaction whatever at any time. There is only a queer divine dissatisfaction, a blessed unrest that keeps us marching and makes us more alive than the others." I'm sure White feels it too.
@@ahollingsworth457 🤣
I made a sourdough loaf that my husband said would make a good soup bowl.... and was even dishwasher safe 🥴
I have heard numerous times that not only is his cookbook impossible to follow, but his show also. So I was surprised to see you take it on. Thanks for proving why to avoid his book.
Which show? All I've seen are the videos he made for Knorr where he incorporates their cubes into his cooking.
Aww, Jamie. I do appreciate you showing us your struggles because so many other creators choose perfection over realism, but it’s hard to watch you be so hard on yourself sometimes.
I began watching you just before your move to NYC (but I’ve binged everything from the start of your journey) and you have grown SOOOO much as a cook in just this time, not to mention since the inception of this channel. Your courage and tenacity to try more complicated dishes or retry dishes that have made you feel defeated in the past, is part of what I love so much about your content. You have mastered other complicated dishes from world renowned chefs, being completely self taught! So please don’t be so hard on yourself buddy. We’re all rooting for you.
Personally, I think this recipe failed you. Marco Pierre White can suck it! I don’t think the oysters needed to be cooked for a minute.
I’m always impressed with you ‘bowl me’ magic. You do a good editing job to make it seem seamless.
I spend an inordinate amount of time trying t9 figure out how they do it. Since, it seems clear this appears to be filmed in a normal apartment - so all I can think is he throws it up in the air and catches it? 🤔 (I even commented about it already - how much time I spend thinking about these moments). lol.
@@Sassyglbeauty me too!
Editing? Is that another word for magic?
@@bikergirl2000didn’t anyone tell you that Julia throws him his bowls? Haha! That’s my theory anyway!
And now he can beam in food processors! The show's budget must've increased. I hope Marco Pierre White watched the vid and sent Jamie an apology for his sh*ttily written cookbook because Jamie followed it to a T and it still looked like slop.
It's very touching and kind of you to say, "I hope everyone's okay," when ambulance sirens wail. We lived in a farming community, so ambulance sirens were never heard. We provided our own transportation to hospitals. But, my grandmother, when hearing of an illness, always said a prayer for the sufferer, and any death was met with a heartfelt, "God have mercy on his/her soul." She's been gone since 1978 and I, in my declining years, find myself uttering those same prayers for those same reasons. It's heartwarming to hear you do something similar.
i work near a hospital and sometimes find myself saying this too 😅
This is why I subscribed to his channel. It touches my heart each time he says it..
My dad every time he hears an ambulance siren says "There goes a pregnant lady" because a baby is the best posibility you can have.
Dude, he does it because of people like you who naively fall into his trap and start liking him more.
Nobody on earth would think to themselves "I hope everyone's okay :(((".
@user-bf6gz8ej4o You really don't know much about people, yet you'll parade your ignorance and think you're clever. How sad for you.
There are not many things in life that make me laugh anymore but when you do the Silver Fox jump, I catch myself laughing out loud. Works every time.
You get that twice in his previous vid 😉
Getting help from your past self was amazing! Please do it more often. Really shows how much you hace grown! You're amazing ❤❤❤❤
I agree.
Yes!! hearing him say 'this looks more like the pasta dough I'm used to', after watching him make his first ever attempts at pasta, and adding white pepper remembering the time he didn't know such a thing existed! So much growth, but still the humility and charm remain :-)
That was a comically large spoon you used on that cucumber! But I was impressed by your pasta. I really enjoy your content.
I never laughed so hard!
As a retired chef (35 years) I feel your pain and totally get what you went through. About the only other thing is to try it again and with some slight adjustment with technique you can definitely rock this recipe!
But, does he REALLY want to? I mean, just presentation alone, I think it is going to be technically almost impossible to achieve - so, eh. Idk if I would ever wanna get near that recipe again if I’m him. lol. But, I’m def not him. 🤷🏻♀️🤣
I don't think he'll be trying this one again anytime soon, and I don't blame him.
I saw the thumbnail and I came here to say that I don't think you give bottom energy.
AAAAAAAAAA IM DYING
I agree, more of side energy
Oh look a gay dude making a joke about anal sex. So edgy. So stunning and brave.
Today on incredibly overplayed jokes: More buttstuff
I screamed
For being a home cook, you are doing a fantastic job Jamie! So keep up the work!
This is one of the issues with trying to make a dish that is designed for a multi stage kitchen where the components are assembled by different people to come together at the end. There’s just no way for one person to easily do it, no matter their skill level. You gave it a great effort!
I'm sorry but I kind of love when something goes wrong in your videos :D this is a cinematic masterpiece and I love all the drama!
While you were worrying about the seaweed and
"This does not deserve the caviar"
Let's expand the tile of the dish:
Hand dried boiled oysters on a bed of reboiled paper thin pasta with a basic beurre blanc, garnished with boiled cucumber and a touch of caviar, served in boiled oyster shells, on a plate with some sort of possibly seaweed, possibly fried, or possibly boiled too.
It reminds me of sea sickness when the boat's really rocking. It made me gag, anyway.
The food stylist sure earnt their money constructing it for the intentionally dimly lit pic, signature dish or not.
Tbh, the dish itself is a little bit outdated, cooked oyster with cuces and white sause, served on a plate of cold shell and pasta, topped w caviar definetely sounds like a fancy version of a typical 70s recipe.
The book itself is 25 yrs old so you wouldn't be far off. I doubt Marco went back and revised the recipes or proofread them to make them easier for home cooks to achieve. For that I can't blame Jamie at all for this expensive fail.
I think this really is a dish for a restaurant kitchen. Where you have a team of sous chefs working on each individual component so they come together all at once and the final plate is put together in a matter of seconds. I think some of these restaurant chef cookbooks are for the living room, on the coffee table, rather than in the kitchen as a guide to home food preparation.
The way I see things like this is that Cooking Is, at the end of the day, An Art, so cookbooks like this are better interpreted as a brief peek of the artist's process than a hard-and-fast bullet point to replicating their success.
I'm not saying that's necessarily a good OR bad thing, I do believe you need to understand your audience and perhaps a cookbook of this tier is an exercise in futility (i.e. assumed Fine Dining Standards for a presumed home cook audience is probably a bit of an ignorant assumption lol), but I think it's a necessary publication all the same!
Kudos for showing us when things don't work out. Don't take it heart Jamie, we have all been there. It has been a fun journey watching you and witnessing how far you have come....good job!
It’s obvious that you’re following what the Cookbook says to do. So not your fault when it’s not turned out. You have great extras i.e. pasta, ready to go. As a “home cook” I do admire your hard work and diligence. Thank you Jamie.
Get a cucumber as dark as you can find, then peel it.
Marco is great.
I just that was the stupidest thing
@@partituravid
Makes sense to me. Like if you told someone to get you "Yellow bananas with light brown spots" you wouldn't look at them like an idiot because you peel the banana later. One of the tricks to finding a good watermelon is to get a Dark skin, Round/regular shape, with orange spot on the bottom compared to an oval, light and shiny, with white field spot. Wanting a Dark skin cucumber makes more sense than wanting a a light unripe one.
Absolutely lost it at "the curse begins...." always a pleasure watching your videos, whether successful or not!!
We love you because you always take on challenges with enthusiasm and bravery. Until next week! We grow together
On a lighter note, I just have to share this with all of you! Yesterday I was in a library reading and suddenly, from the floor above, someone started vacuuming! I stopped, looked up at the ceiling and started laughing. A library laugh, but laughing none the less. It was just so perfect!! 😊
As much as I love all the times you're successful, these big fail videos are so relatable and make me feel so much better about my own off days in the kitchen! It's so fun learning along with you.
Kudos for trying to make this dish, but it honestly looks pretentious and not worth the effort.
As a cookbook writer with chef co-authors, I can assure you that their cuisine is often not meant to leave their kitchens--but pride and ego sometimes get these dishes, recipes that are unreproducable, into cookbooks meant for home cooks. Too, recipes often don't work because they've been insufficiently tested or poorly edited. Don't feel bad; it's hard to imagine anyone making this recipe and coming up with a real winner.
Amazing insight, thank you so much for sharing!
Maybe Marco's cowriter was afraid to have the back of his outfit slashed with a knife if he dared ask for more details. I heard Marco did that once to a chef who complained about the heat of the kitchen.
God I can't believe it's been a whole year since that vid. Feels like so much has happened since then, not just in my life but in the world
So looking forward to part deux next year. You’re dogged determination to get a recipe right is one of the things I love most about your channel. Just as you’ve overcome failure after failure in the cake department, you’ll get this one too.
So proud of you for not using the caviar! Good call. It needs to be used on a deserving dish.
Marco saw the joke before anyone else even knew they were watching a show
Thanks for your hard work jamie!! Love seeing you doing these difficult recipes and regardless of the result!! Keep it up!!!
I've made Marco recipes a few times. Without question they lack details, really crucial details to help you nail it. He's expecting you to just 'know' certain things like timings and quantities.
By far the best one I’ve watched. And I’ve watched them all! You are so delightful!!
Always happy when Jamie uploads ❤️🔥❤️🔥
It looks like Marco fried the Kombu. Seems like a lot is missing from his recipe. But you made a great effort, great video as usual!
Such a valiant effort and in true Jamie style, you never gave up. Don't be disheartened. All the food pictures in those books are done by professional photographers, food stylists and lighting effects, not to mention photoshopping the end results. MPW is notorious for leaving out little steps. He makes the recipes look simple but with those missings directions it can quickly turn into every cooks worst nightmare. Somehow seeing you struggle through your perceived disasters makes you so much more relatable and endearing. I say perceived because what you call a disaster still looks mighty fine to me. I hope you are feeling better as you looked so dejected at the end.
"A humbling experience." How far you've come.
His was also highly filtered. Just remember professional food photos are not real life.
The only way to make oysters have that color is to smoke them.
It's ok, there was some other little known chef that MPW also made hit rock bottom. Heard that chef is doing pretty ok now.
MPW didn't make him do anything, he was pretty clear about that 😂
I honestly don't think he's doing very well - just like Marco, he's propagating the image of the chef being an abusive bully. Hopefully it's mostly an act for cameras (although I've heard different), perhaps he's a chill guy in private. But I think he's a disastrous public figure, just like Marco.
@@JohannesWiberg definitely not an act. Watch his first show, Boiling Point, which was essentially a documentary so not like his later shows. Tbf, he is embarrassed about it now and seems to be a much better person, but he was truly awful back then. A vicious bully.
@@scootaymildo1070 Yeah it's probably turned more into an act now than it was initially, but he seems hell bent on staying with at least part of that toxic persona to keep the money rolling in, despite helping to tarnish an entire profession in the process.
Have you seen him with kids? He calls them chef and always puts a positive spin on things even when the food is terrible.
He’s actually a decent man and you can tell by how he treats kids.
So a chef writes a book then deliberately leaves out critical parts of the recipe--so nobody but him can actually make the recipe! Narcissistic for sure!
I like these Marco Pierre videos
Me too!
Whatever that James Bond meets '90s Skinemax music is at ~ 5:30, I absolutely love it.
The best food book photos are done with the half done dishes. For some reason the colors of the half done food are brighter and more appealing than cooked food.
I just spilled my sardine fillets and now this video shows up! Perfect!
I am over the moon every time you post one of these videos, Jamie! I have adored each and every one of them.
it's always awesome to see you nail a recipe after watching you for so many years...but....some of uour best videos are the ones that dont worl out. your humor is just as awesome as your recipe wins.
Hi Jamie, I LOVE your videos and all your series. I’m wondering if you’ll ever pick up where you left off with cooking dishes from every country. I loved seeing dishes from around the world. Much love, from your old hood ❤🇨🇦
Really interesting dish. Very basic, but doesn't leave any room to hide mistakes. That's what you got to experience first hand.
Still a decent effort for what the dish is.
Always loved your videos Jamie. You're so entertaining and brave. That was very brave trying that. Your facial expressions are epic. Been watching you a long time and you've come a long way, Congrats!!! I introduced my fiance (who is a former chef) and he loves your episodes. He always says "watch, he's gonna do this or he's gonna do that, told you" 🤣
You’ve inspired me to buy this book and give it a go. Inspiring people is what Marco did and what you’re doing. Keep it up brother
I have to say - I would never have started a mussles dish in the first place so you already have bonus points by my measure for the attempt! The thing you sort of skipped right over was your confidence in making the pasta! You didn't even stop to second guess yourself - you just added the extra egg and your noodles were gorgeous! Congradulate yourself on how far you have come as a chef and not only that but as a beloved RUclips personality! That grumpy (frankly RUDE) chef you coppied should take a few lessons on fun and kindness (queue the sirens 😊) from YOU!
Thanks for great content and cooking Jamie!
Jamie, why don't you get the pasta attachment for the Silver Fox? You wouldn't have to find a place to set it up.
I considered it, but I wanted to learn how to use the manual one first… learn the hard way, sorta thing… I think I found a good spot on the other side of the counter to set Chromeo up. If it becomes annoying enough, I’ll soup up the Fox. 🦊
This is one of the most entertaining one's in a while! Howling laughing at the end! You're a trooper, Jamie
I almost always halve recipes and I’ve found that keeping two thirds of flavorful liquids like wine and vinegar tends to work better. Not only is there more flavor but when halved theres usually not enough volume to do whatever it’s supposed to for the other ingredients (eg not enough sauce to cover the dish). It might be worth trying for the beurre blanc if you ever feel like reattempting this dish
All that being said, love the content and the way you fixed the pasta dough was super impressive
I love your videos and your style! ❤ I love cooking but I mostly make a mess so I relate so much to your videos! Thank you for your honest look into your process and for being so charming and funny along the way! 😊
Idk what I was expecting but I didn't think the 'pop' when shucking oysters would sound like that! It was almost like the air seal when you open a jar.
You being relatable is what's always brought me in time and time again. New videos, rewatching, sharing, etc. That was definitely highlighted here. Time, effort, sweat, and being unhappy with it all at the end. Plus the thoughts that seemed to cross your mind in the video. Is it disastrous enough to be watched with that lens? Does it meet your expectations as someone that's come so far in cooking? Should you scrap it and try again? Should you do a different recipe or chef?
But be it your successes or "failures" I'm here for it.
I can't imagine a more authentic cooking show except for Julia's. Your mentor has taught you fearlessness and you always add a large amount of self deprecating humor which makes you a treat to watch.
Your dogged determination is inspirational. I wish I had half of your willingness to try and fail - and then try yet again. I usually stop myself when I see how expensive the ingredients are! I KNOW how inept I am and always assume it won't end well and chicken out.
You know Jamie is struggling when he hears the sirens and doesn't say that he hopes they're okay.
But he did say it 🤦🏻♀️
@@Naomi-pq6tvthe second time he didn't say the whole phrase. He started to but didn't finish it.
This is the first time I have seen you hit a wall. You have come so far and your skill in the kitchen really is very very good!!!!
There was something too perfect about the photo of the dish, plus so many stages where you had to 'hold' items for the next step. You needed a sous chef ☺️ I look forward to your next video! Keep the faith
I enjoy your videos. You are not afraid to fail. Keep them coming. So entertaining 😂
Dude the fact that you have the balls to try dishes like this and then are willing to man up when it crashes and burns and yes this one was a big smoking hole in the ground is impressive. Have a drink get back up dust yourself off and in a year you will be laughing about this episode. Tragedy plus time = comedy I actually cannot wait to see your triumpant round 2 with this dish when you kick its ass. Just keep grinding brother
Maybe firmer seaweed, like sushi, and see if it’ll pass through the noodle maker to get even strips? Cucumber I’d just stop at julianing them. Noodles, I like your idea of just warming them after they’ve rested from the initial cook. But sheesh, I’m stumped on how to get the oysters to look that pink/orange color.
I’m looking forward to your follow up in any case! You do great work, and this cookbook looks well suited for you.
The oysters looked like mussels to me, which would cook with the coral colour. But if so, the recipe should specify. Seasonal availability impacts a lot of dishes.
@@natalieking2497 From I'm gathering from these comments, this is a poorly written cookbook and one to stay away from buying despite White's pedigree. I'm amazed Jamie's even sticking with him.
Ive seen loads of you tube chefs making and tasting crapy dishes, melting over them how good they are and its literally first time when i see one of them failing, and sharing this experience with us. You are honest man, nice to watch you
This dish is the kind that can only be done in a professional kitchen with a brigade working on all the parts at once.
Jamie, I used to get so frustrated in culinary school that my dishes, the very first time I made them, did not come out perfect. I would cry and steel myself to be just ripped to shreds by Chef at the end of class. Then, every time, they would remind me that I was a student and NO ONE gets it perfect on the first try. That's why we were spending all that time and money to learn. Learning is an ongoing thing, and I think the fact that you attempted this dish at all shows how much you've learned, and are continuing to learn. I don't think any of us expect you to present a perfect dish every single time, and I hope you will give yourself the same grace.
I do love these videos, and I especially love your music choices. Random, I know. 🎶 That is such an interesting and unique sauce! I definitely want to try it! One of my favorite snacks is a hollowed out cucumber filled with tuna! 😋 And I caught that Gandalf quote. 😉
Great video as always! I appreciate the failures as well as the successes, we've all had both
You always make me laugh! Thank you👏🏻🇨🇱 I’ve never shucked an oyster, but I’ve always wanted to try!
Great job opening the oysters! I hope to be able to do this one day - along with using my pasta machine! I do not own a oyster shucking knife yet.
Man, Jerry (ceiling utensil dropper person) got a Star Trek upgrade! I love it 😂❤
Anyone notice the new JAMIE. He has experience. And confidence and acquired knowledge. He is the definition of a self made chef! ❤❤❤
Well, I'd say Julia made him.
Living for the MPW videos. I wonder if you reached out to him if he would actually do a cooking video with you.. You know he's very approachable and extraordinarily lovely. ❤
Hey you did your best. You got in your head about the styling, and sometimes things just don't come out. It's okay and the next dish will be better. You're a good cook.
Dude, A+ for effort, Thanks for sharing
Whoa. Cool new special effects! ✨LOVE them!
Love your content man! 😊😊😊❤❤❤
Thank you for again taking on a Marco Recipe! Your honesty with your attempts continues to be appreciated.
Cannot wait!
Yeah, the art of serene resignation and letting go. I'm still learning myself :) keep up the good work:)
Keep up the good work, dawg. You're still my fav youtube channel
A valiant effort, reading some of the top comments will point you in the direction if ever you want to try this recipe again. If you buy a case of oysters 12-14 pieces it comes in a wooden box with kelp added for stability, I use that for decorations, then there's the issue of what kind of oysters he would've used for his dish. Some are briney and some are kind of sweet like gillardeau I'm guessing he used the latter to have the sweet and sour with the beurre blanc.
I repeat, flour and moisture amounts vary depending on the humidity of the environment. Especially when making dumplings or pasta.
BRAVO to your bravery to show us the bad & the ugly. missed the 'order up' or order down for this one.
I think you should have used the dry seaweed sheets they sell for sushi and bento. It's thin like paper.
You can cut it up into beautiful shapes. No need to rehydrate it.
You gave it your best shot man.
Better luck with the next one.
I use a grapefruit spoon for seeding cucumbers. Or peppers. Or tomatoes.
Great content. On the oyster juice front, I’ve noticed that you have the oysters almost up right when you open them. That’s where you’re losing the juice. If you watch videos of pros,like at Acme in NOLA, they do them flat. I find it is less risky for stabbing yourself too. I really enjoy your videos.
I love how far the pasta making has come. You make it look easy now!
He didn’t make you cry..you made the choice to cry
I found a Julia child French cookbook at a yard sale. Watching your videos inspires me to try it myself. Love your channel 💜
Your triumphant return to and success with this recipe will eventually be very satisfying. You've done it before and I believe you can do it again.