He turned a flank steak into bacon, made Bearnaise sauce with no sauce, and cured an egg yolk into cheese. The amount of technique and inspiration that go into his dishes is on a whole other level
@@chody5840 Exactly and the best thing about him is that he is not like most other 'fine-dining' chef that emphasize too much on presentation and over complicate things.
I'd drink Pinot all day everyday if I could but wondering why a Syrah wasn't chosen for this dish. Smoke, pepper and meat? Sounds like the perfect pairing with a cool climate Syrah like the Burrowing Owl Syrah or something from Hermitage or st Joseph. Or north island Syrah. Or Cot.
Sorry just 1 point, did the chef sear the steak or not, he said that he cold smoke it then a quick sear, but I just wander it is the sear from the smoke or pan?
Hand cut tartare is far superior to ground. Cool techniques though. 2 days for the cure seems fast, I usually do 12-14 days. I'll have to try that out.
This host is so much better than their other one Jeremy-who tries way to hard on videos and says things where he really doesn't know what he's talking about and it's painfully obvious! You don't need to have a chefs knowledge to host but no one likes a poser
i initially gave a + to this which i then changed to a - the reason being that the video gives neither ingredients' types/brands (coffee but what type of coffee?) nor quantities; nice to watch but not safe to try unless you want to try 100 times before you get it right
Look to the right, there's a couple video's from Indulgence that start with "How to". This is not one of those. You don't go to an exhibition event and demand to know how things were done, it wasn't the purpose.
Every Marc forgione recipe I have seen on RUclips has blown my mind. Recommend watching them all!!
We'll have one more coming soon!
He turned a flank steak into bacon, made Bearnaise sauce with no sauce, and cured an egg yolk into cheese. The amount of technique and inspiration that go into his dishes is on a whole other level
@@chody5840 Exactly and the best thing about him is that he is not like most other 'fine-dining' chef that emphasize too much on presentation and over complicate things.
Watching this after 3 years and it's still so awesome!!
I've really enjoyed watching Patrick Cappiello's appearances on Indulgence. Very engaging stuff.
You gotta love Chef Marc he is not afraid of hot sauce ! I love his easy approach to food
it's so fucking amazing how no one in the comments section in any of these videos is saying that they're pretentious or snobbish. really like it lmao
Phenomenal.
Sandhi is from Lompoc, CA in Santa Barbara County. Great wine.
What a couple of cool cats!
Excellent.
Grating an egg. Incredible.
Christ I want that 😮
the host is cool
I love all of these videos. The food isn't always my favorite however.
Great dish!
I love your videos . Please Can you add subtitles ... 👍thanks
More please!
wow great video
That's fucking awesome!
I'd drink Pinot all day everyday if I could but wondering why a Syrah wasn't chosen for this dish. Smoke, pepper and meat? Sounds like the perfect pairing with a cool climate Syrah like the Burrowing Owl Syrah or something from Hermitage or st Joseph. Or north island Syrah. Or Cot.
Krystina Roman nah.
These two are grea
Can we get these recipes?
Sorry just 1 point, did the chef sear the steak or not, he said that he cold smoke it then a quick sear, but I just wander it is the sear from the smoke or pan?
Pan, the Smoke gives it flavor. So does the Sear.
He only says smoke, no sear. I don’t think he does for this dish.
Hand cut tartare is far superior to ground. Cool techniques though. 2 days for the cure seems fast, I usually do 12-14 days. I'll have to try that out.
This host is so much better than their other one Jeremy-who tries way to hard on videos and says things where he really doesn't know what he's talking about and it's painfully obvious! You don't need to have a chefs knowledge to host but no one likes a poser
Ha! I created every single video on this channel, including all of Patrick's...
this looks fucking mentally delicious
y?
Stonekraut or what? I dont understand that one.
Did he just ZEST and egg yolk?! 🥚
RUclips 2016: Nope
RUclips 2017: Nope
RUclips 2018: Nope
RUclips 2019: RECOMMEND
Thanks youtube, better late than never
too much
i initially gave a + to this which i then changed to a - the reason being that the video gives neither ingredients' types/brands (coffee but what type of coffee?) nor quantities; nice to watch but not safe to try unless you want to try 100 times before you get it right
Look to the right, there's a couple video's from Indulgence that start with "How to". This is not one of those. You don't go to an exhibition event and demand to know how things were done, it wasn't the purpose.
You're basically a lil bitch.
@En Zed Chill, my man.
Alright man, sorry - I'll even hug the OP if it'll fix things. He's still kind of a lil bitch if you ask me though. I'm just saying k?
hahaha.
Man im sorry but cut the stupid mohawk off if you ever want to be taken as a serious chef.
Disgusting ridiculously expensive for raw food that gets u sick
Have fun with your happy meal, buddy.
It's suppose to get you sick on purpose to get rid of the weaker humans such as yourself