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lol i love it. funny story though about 6 years ago i was working as a line cook in a nice restaurant and another one of the line cooks was preparing a very large batch of stock to simmer over night (we had just finished cleaning up and were getting ready to leave) and this particular line cook was a little TOO anxious to get out for the night bc when it game time to add bay leaves (probably around 5-10 for the amount of stock we were making) but he put in like FIFTY+++ completely ruined the stock it was green, tasted horrible and we had to throw away like idk 20 gallons of good quality stock that had been absolutely destroyed by that particular line cooks lack of awareness and foresight our chef was so pissed the next morning, that line cook was on thin ice for a solid month after that lol. the shame was real but i guarantee you he never made that mistake again ever in his life LMAO
It's funny in a way, because in the rare instances where White actually critiques Ramsay, his view basically boils down to "He's good, he's diligent, but he keeps making everything into a competition and trying to one-up people, so he takes things too far". Which matches up pretty well with the recipe and how the centerpiece was great, but he added too many extra things.
It's a little interesting because that's previously been Ramsay's critique of other chefs. In an old episode of the British Kitchen Nightmares (which was a very different show than the American counterpart), he went to La Riviera and spent the entire episode trying to convince a talented young to simplify the dishes-saying there were too many flavors on the plate.
It’s why I love watching Gordon, Gino, and Fred’s road trip. In one instance, Fred and Gino, neither of which are professional chefs, said that Gordon was so preoccupied with the clams he was cooking and making them all fancy that he forgot what the women they were cooking for would want after a hard day of work. Carbs. So they cooked a ton of spaghetti in the background and dumped the clams into it 😂 Well worth a watch!
Not to mention, the guy is just selfish, Ramsay choosing to secretly film MPWs wedding without his consent so he can get more clout. Dude, just isn't a guy I wouldn't want to hang out with, MPW nowadays I would have a beer with.
@@conormurphy4328 Marco chose not to continue in that life or transition into content as much as Gordon has. Both are brilliant, funny assholes though.
Really appreciate seeing how Jamie incorporates lessons learned from previous recipes. It doesn’t seem like much but it's so nice to see the transformation.
I also love to see what Jamie has learned from previous episodes. Having someone actually making recipes on film from the books is a huge editing service for chefs. I really like when Jamie physically points things out in the books, like "a bunch of chervil." And pointing out missing information such as cleaning the poop out. Not everyone is a chef.
When he makes a good choice on previous knowledge i have flashbacks to when he removed the vanilla seeds from the pod and washed them down the sink lmao, Jamie has come so far!
@@nyotauhura7412 Yup, expensive but not outrageously so. I think the highest price per person I came across on the internet was something like 350 €. That's the thing with Michelin, try being too exclusive or ludicrously expensive and you won't be getting a star.
@@nyotauhura7412that's a pretty good price honestly. Like it's not exactly affordable, but reasonable for something you might only do once in your life.
@@THICCTHICCTHICC that sounds like a fair assessment. I know people who even do it once a year. So it is not stupid expensive but honestly i have spent more on a night in a casino (which was a once in a life-time thing on my 25th birthday). Haven't been to a 3 star restaurant (don't know any that would be closer than 100 miles t ome, so something I would actually consider driving to just for the experience) one a 1 star, but that was actually really affordable, I believe less than 100 per person and this was already great. although this really was an experience. It was a completely dark restaurants with blind waiters. like it's dark dark. you see nothing. you have to feel where your food is. scent helps to and you experience food entirely via texture, smell and taste. it's incredible. If it was still the old star systemm this would be 3 stars for me. 3 stars uesed to mean "an experience that is worth the trip on its own". and that is what that restaurant absolutely is. It might be a humbling experience ,really teaching you respect for people with disabilities, but it is absolutely an experience worth the trip on its own.
@@matejmahkovic It refers back to a line by Macauley Culkin in Home Alone 2 (although I've never seen it.) Jamie now uses it as a running gag in his shows (like the "hope everyone's okay" when he hears a siren.)
Not me sitting at home thinking, "Langoustine, hm, weird choice to put with lobster but OK" without realising I'd mixed them up with mangosteens until Jamie pulled them out
I've had several lobster dishes in the Caribbean that are served with a number of exotic fruits before. Never mangosteen specifically, nor in a ravioli, but they do pair pretty well in a lot of cases.
@@wolvie1618 I often make a sushi roll with Lobster, mango, shiso and avocado... really works cold, but not sure about hot. Maybe go more asianand use a young sour mango?
Hi Jaime, A couple of cooking tips. One removes the eyes in order to get a clearer stock, it's purely aestheitc. the eyes make the stock cloudy, a kind of culinary glaucoma. removing fish eyes is a scissory matter. you cut AROUND the eye and remove everything making two bit holes on the side of the head. Save the eyes for less fussy stocks. You've been very clever in avoiding the Scylla and Charybdis of MPW and GR and their snares for the unwary. Empathetically we are all aging along with you, Jaime....like a fine Noisy Prat. All the best Jacques Mexique
Don't forget that it is not his first time. And you can clearly see that he need to collect himself after this (instead of half-losing it for the day in the first lobster video)
@@dboyer1984Exactly this. These guys learned about making clear stocks in the traditional French method. Removing the eyes, which is much more finnicky than splitting open a lobster head, is a holdover for presentation for food snobs that would have been lost in the velouté anyway.
Dear Anti-Chef… please for your own sake,, get some squeeze bottles. If you’re trying to up your game on presentation, they’re a must. Great cage match!!
Easiest way to get chervil is to grow it in a pot on a windowsill or balcony. You can get the seeds pretty regularly, but it's a very delicate herb, so it doesn't travel well. You typically don't find it in grocery stores. One thing to note if you're growing it yourself, once it starts to go to seed (or "bolts"), it will stop being useful to you as an herb, but you can collect the seeds to replant for the next year. If you notice it starting to flower, you can just pinch the flowers off, but don't do it all summer, 'cause you will want the seeds for the next year.
Well, Jamie didn’t actually have any chervil and growing some for just one recipe might be going a bit long on the prep. ;-) I think that to perhaps approximate what chervil adds to the spice mix here, he could’ve added a bit of the fennel top to get that subtle, kind of liquorice or aniseed, flavour, similar to how some seafood recipes call for pastis.
Marco's demeanor and general aura is what Sir Anthony Hopkins based his performance as Hannibal Lecter on. Only difference is Marco is a non-violent psychopath.
As I have said before, I have seen many times elsewhere on youtube, where others have said Marco would be a good serial killer. Now, as he has gotten older and more gracious in his videos and with his students, he looks MORE like a serial killer than ever. And a very successful one at that. Beware what you eat, if you go to one of his restaurants. But it will be delicious.
Marco is definitely a psychopath and Gordon Ramsey is a narcissist. They are two miserable peas in a pod. From my experience when I was a practicing therapist, psychopaths (the real term is antisocial personality) are bereft of their humanity. They are walking human shells. Narcissists, on the other hand, while insufferable and ego-driven, still have their humanity. They can still feel sparks of compassion and at least sympathy (not empathy though) for others. Most psychopaths are not violent, btw. You are likely to see them high up in corporations, politics, and in ,Marco's case, a very successful chef. They tend to do well in the world. Sociopaths, who are sort of like psychopaths without the meticulous planning, are violent in the moment, and never succeed. Many wind up in prison. Psychopaths rarely end up in prison.
I have been desperately waiting for aniother Anti-Chef vid, watched all your stuff over the last 2 weeks, great work as always Jamie huge inspiration!!
I seriously don't know another person who would go through all that work (and expense) for fish or vegetable stock to make a few ravioli. You are seriously becoming a professional chef!!! Great fun to watch as always.
I was so glad he cropped it this time. Whew. I'm not a vegetarian - and it sounds stupid, but I'd basically force myself to watch when he wouldn't crop it out, even though I didn't really want to, because if I didn't I'd feel like a hypocrite... which sounds like I'm crazy but I swear I'm not, lol. Anyway - this way I don't have to worry about it. Still felt bad watching that one little guy trying to get off the pan tho.
Excellent job! You really seemed focused and prepared for this huge undertaking of making both of these recipes. Great execution on each! Congratulations.
Jamie you have improved so much even just in the last year! I was watching some videos from last year and your improvement is very impressive. I love watching your progress.
Ramsay: I shall craft this ravioli with a mix of some of the most expensive ingredients I can find, using a staggering number of steps of preparation. Also Ramsay: I will dump a bunch of $1 tomato chutney all over it.
I actually don't think so, because there is a difference between working in a high quality kitchen and cooking something nice for yourself. But: if he was trying to survive in their kitchens, yes, he would be yelled at *a lot*, and I guess he knows
Eye balls add a slight bitterness when cooked. If the recipe is going for a more sweet and refined taste, removing them is actually kind of important. Other than that, brother you nailed it, great content. I always love your videos.
I, too, am following these chefs through their cookbooks. It's a wild ride! The french laundry cookbook is another classic. His second book, per se, is extremely refined to the point of almost absurdity.
As a chef, I don't fanboy over other chefs, but I do have my idols. MPW is one of them and that cookbook was monumental in making the chef culture what it is today.
16:55 Don't waste good olive oil by putting it in the boiling water, it does nothing. Cook the pasta in salted water, drain, THEN drizzle with olive oil to stop sticking.
@@undertakernumberone1 I never put oil in the water, and I've never had a problem with boil over. And you can always lay a wooden spoon across the top of the pot to prevent boil over if it's an issue; But if you're getting boil over often, then you need to learn to regulate the heat of the stove a bit better. Because no amount of oil in the water will stop it from happening if your temps are too high.
Jamie, I've been watching your videos for about a year now, and in that time alone, you've made some serious progress (having gone through some earlier episodes as well, you've been improving consistently since you started). I'm not that big on seafood personally but I genuinely want both of the dishes you made today. One of these days you'll figure out cakes. In all honestly, I think what you struggle with in that area has to do with your local climate. Things like flour can provide radically different results depending on the temp/humidity they're shipped and stored in, and elevation above sea-level is a lot more volatile than with non-baking applications.
Hysterical eyeball segment!!! Can’t stop laughing…and cringing!! Love your humor Jamie! Can’t believe how far you’ve come and how much more comfortable you are in your kitchen. You’ve gone far beyond what I would attempt and I consider myself very experienced. Love the cage matches. I could watch you for hours. Keep up the creative cooking videos. Love love love them. Can’t stand the days where there are none but will rewatch older ones ! ❤❤❤
Watching this made me realize two things. #1 - I desperately want to try these lobster ravioli's. #2 - With the quality of ingredients and expertise it takes to make them, I would not be able to afford them if I went to their restaurants.
I'm not squeemish but I am currently eating my own dinner (Sausage egg n beans ;P ) and I did not need to see a lively lobster becoming NOT lively...so thank you for not showing that ❤
After a decade of working in a variety of restaurants, I can say without a shadow of a doubt that yes, most chefs are among the pettiest people I've ever met.
Jamie, that last lemon tart you did from Chef White I mirrored exactly and it’s definitely not a complete recipe. The short crust should have had water or been pressed into the tin instead of rolled, and it needed about 90 minutes in a deep tart dish (one that fit all the filling). It was delicious, but you were absolutely right to be frustrated with the lackluster instruction. I almost wonder if it was meant to do in much smaller personal sized tart pans
'A lobster is more beutiful to me than most women are.' The next time I pass a news stand and see Playboy, Penthouse and Exo-Skeletal Babes, I'll know which one to grab.
Personally speaking, I like Marco's dishes better. I have made quite a few from both! A lot of Gordon's recipes ARE recycled and updated versions of Julia Child's recipes. Marco gives nods, at least in videos, of where he came from and who he worked under to learn his techniques. Just my personal opinion.
Oh Jamie !! Once again, the Anti-Chef performs like a Master Chef !! Two beautiful dishes. I would venture to say that they each could be served in ANY Michelin restaurant. You are amazing !
They're both basically playing characters when in front of the camera anyway. I wouldn't be surprised if they were both just playing the media for column inches
Jamie- have you ever considered the pasta rolling attachment for The Silver Fox (TSF)? Seems like it has the same number of thickness settings. It sturdily attaches to TSF so no need to worry about which corner of the counters to secure the manual crank one to.
That’s legitimately my favorite cookbook. The writing is delightful and approachable and the “Japanese grandmother wisdom” sections on how to use up scraps or make things easier for the home cook are gold. It’s legit home cooking, and his respect and appreciation for it shows. It’s such a wonderful, cozy book. I make his oyakodon all the time.
totally feel you on that eyeball thing 😬that's just its own level of yucky. I can barely work with anything still having eyes. The thought of casually "popping them out" made me wince. Mad respect for the sophistication and skill level you've worked yourself up to over the years. You're an inspiration for any ambitious home cook, and wildly entertaining and charismatic on top. You make the most daunting recipes approachable without diminishing what it takes to get there.
It's weird to me in both recipes they used salmon in a lobster ravioli. I like lobster and salmon, but if i was going to be making a ravioli I'd choose one or the other. I feel like if you needed a cheaper binding ingredient, shrimp would be a better option for lobster as the flavor is delicate and tends to be easily overpowered. _Cue GR and MPW telling me I'm a doughnut or a ****, respectively_
I’m not fond of salmon, so if I went to michelin starred restaurant and ordered lobster ravioli only to get ravioli filled largely with salmon I would not be happy. At least shrimp and lobster would make sense. Or lobster and some kind of mild white fish so the lobster shines through.
Yeah I've thought this too, salmon can very easily be overpowering. However if two of the greatest chefs of our time are cool with it then I don''t doubt that it works and they will get the balance just right. I think to be correct it is lobster and the salmon mousse is just a binding agent so you don't want too much of it. Interestingly, a slight variation on this dish with a different sauce (he maybe came to the same conclusion about there being too much in the dish) is still served in Restaurant Gordon Ramsay (his original restaurant in London). I hope to eat there next time I am in London and this dish will certainly be my choice.
You usually remove the eyes from the fish or sometimes the whole head to stop the fish stock from going murky, it only really matters if your making a white sauce with it. For example a white whine reduction, a veloute or a bechamel.
amazing amount of work here Jamie. well done! ever stop to think about how far you have come? it's really fun watching your progress. thanks for posting.
Jamie, I don’t care for seafood but I sat through this episode because I’ve been with you since the beginning and miss a video? Never! Anything that has to be deveined or poop canal taken out, anything you cook with eyes(sigh) oh, well!
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You always make My day❤❤❤❤
Why wouldn't you just use less ginger instead of blanching all of the flavor out of it?
MPW's little soy/vinegar reduction party is the kind of thing I double and save the extra.
I’d like to know what knife brand were you using when cutting the leak?
Can you make a video on all of your kitchen cooking tools you use
It's only a Cage match if it's from the Nicholas Cage region of France, otherwise it's just sparkling bickering.
LMAO!!!!
HAHAHA!
That was hilarious
My new goal in life is to find a way to reuse this joke. (I live in a nursing home so it's more challenging than you think.)
👏👏👏👏
The reckless use of bay leaves is really starting to call for an intervention.
Just had lasagna. I added two bay leaves but there is only one left on plate. It's a good thing I'm not driving.
I need a 2 bay leaves t shirt
lol i love it. funny story though
about 6 years ago i was working as a line cook in a nice restaurant and another one of the line cooks was preparing a very large batch of stock to simmer over night (we had just finished cleaning up and were getting ready to leave) and this particular line cook was a little TOO anxious to get out for the night bc when it game time to add bay leaves (probably around 5-10 for the amount of stock we were making) but he put in like FIFTY+++
completely ruined the stock it was green, tasted horrible and we had to throw away like idk 20 gallons of good quality stock that had been absolutely destroyed by that particular line cooks lack of awareness and foresight
our chef was so pissed the next morning, that line cook was on thin ice for a solid month after that lol. the shame was real
but i guarantee you he never made that mistake again ever in his life LMAO
LOL "Hi, I'm Jamie. I'm addicted to Bay leaves...."
Nah, Jamie has just secretly started watching Boris’ Slav cooking.
It's funny in a way, because in the rare instances where White actually critiques Ramsay, his view basically boils down to "He's good, he's diligent, but he keeps making everything into a competition and trying to one-up people, so he takes things too far". Which matches up pretty well with the recipe and how the centerpiece was great, but he added too many extra things.
yes, like his grilled cheese sandwich recipe... Gordon it doesnt need kimchi
It's a little interesting because that's previously been Ramsay's critique of other chefs. In an old episode of the British Kitchen Nightmares (which was a very different show than the American counterpart), he went to La Riviera and spent the entire episode trying to convince a talented young to simplify the dishes-saying there were too many flavors on the plate.
It’s why I love watching Gordon, Gino, and Fred’s road trip. In one instance, Fred and Gino, neither of which are professional chefs, said that Gordon was so preoccupied with the clams he was cooking and making them all fancy that he forgot what the women they were cooking for would want after a hard day of work. Carbs. So they cooked a ton of spaghetti in the background and dumped the clams into it 😂
Well worth a watch!
Not to mention, the guy is just selfish, Ramsay choosing to secretly film MPWs wedding without his consent so he can get more clout. Dude, just isn't a guy I wouldn't want to hang out with, MPW nowadays I would have a beer with.
@@skyes7838 What does this have to do with anything?
Marco Pierre White never fails to make Ramsay choose to make himself cry.
Don't we all love toxic work enviroments and psychos that have no problem telling you its your choice to cry.
@@WorldOfSafariat least Gordon ended up more successful and famous than Marco could ever hope to be
@@conormurphy4328 Marco chose not to continue in that life or transition into content as much as Gordon has. Both are brilliant, funny assholes though.
@@conormurphy4328By what metric?
Hahahaha haha! (Michelin starred laughter)
Starting to appreciate the fact that Cage Matches are basically just double episodes.
The lobster was like "damn... nice setup you got up in here"
“That’s a big knife. Whatcha doing? No no no no no….”
I hope Aliens don’t find us tasty
I'm just wondering over there to see what kind of camera setup you got goin here 😊
lol
They already do..@@TheGreatestJuJu
@@TheGreatestJuJuHumans taste like pork, but it would entirely depend upon that humans diet and health if it tasted good.
Over 47 minutes of Anti-Chef? Best Monday present ever!
I love the longer Videos as well, allways sad when i see just 25min or so
I really enjoyed this video❤
Really appreciate seeing how Jamie incorporates lessons learned from previous recipes. It doesn’t seem like much but it's so nice to see the transformation.
like any craft it is a lifelong process of painstaking transformation
Thank godthe stems were removed lol
I also love to see what Jamie has learned from previous episodes. Having someone actually making recipes on film from the books is a huge editing service for chefs. I really like when Jamie physically points things out in the books, like "a bunch of chervil." And pointing out missing information such as cleaning the poop out. Not everyone is a chef.
When he makes a good choice on previous knowledge i have flashbacks to when he removed the vanilla seeds from the pod and washed them down the sink lmao, Jamie has come so far!
I can hardly imagine what one solitary ravioli would cost as an appetizer in a three-star restaurant.
Tooooo much
About £180 per person ( not including wine) to eat at Gordon Ramsey's restaurant.
@@nyotauhura7412 Yup, expensive but not outrageously so. I think the highest price per person I came across on the internet was something like 350 €. That's the thing with Michelin, try being too exclusive or ludicrously expensive and you won't be getting a star.
@@nyotauhura7412that's a pretty good price honestly.
Like it's not exactly affordable, but reasonable for something you might only do once in your life.
@@THICCTHICCTHICC that sounds like a fair assessment. I know people who even do it once a year. So it is not stupid expensive but honestly i have spent more on a night in a casino (which was a once in a life-time thing on my 25th birthday). Haven't been to a 3 star restaurant (don't know any that would be closer than 100 miles t ome, so something I would actually consider driving to just for the experience) one a 1 star, but that was actually really affordable, I believe less than 100 per person and this was already great. although this really was an experience. It was a completely dark restaurants with blind waiters. like it's dark dark. you see nothing. you have to feel where your food is. scent helps to and you experience food entirely via texture, smell and taste. it's incredible. If it was still the old star systemm this would be 3 stars for me. 3 stars uesed to mean "an experience that is worth the trip on its own". and that is what that restaurant absolutely is. It might be a humbling experience ,really teaching you respect for people with disabilities, but it is absolutely an experience worth the trip on its own.
When Europeans say "A little bit of butter" they actually mean a s*** ton
ruclips.net/video/zZlYZpqaDHg/видео.html
A little bit of butter translates to what Americans would call at least 2 sticks of butter.
@@VallornDeathblade1 stick =1/2 little bit
Michelin Chefs* Butter really makes stuff so good
Of course, why not?
Ravioli is one of those things that you want like 12 of them but you get four of them.
Granted, these look substantial.
I understand they are an appetizer here but I'd want a plate full of them, maybe with some creamy sauce.... Mmm delish
They are not usual italian size. They are more like pastries :)
@@nemiersThey look like raviolos with their size.
But here you get just 1. 😢😢😢
These dishes were served as like 7-9 course meals in their restaurants. Definitely need a few there if eating as a single course meal.
Every time I hear someone say they’re cooking with bay leaves I think “I hope they’re not driving.”
Why though? I keep seeing this thing with bay leaves and driving and I have no idea how it started or what's even being implied.
@@matejmahkovic It refers back to a line by Macauley Culkin in Home Alone 2 (although I've never seen it.) Jamie now uses it as a running gag in his shows (like the "hope everyone's okay" when he hears a siren.)
@@matejmahkovicbay leaves and bailey’s sound similar enough, I think that’s what it’s getting at.
Haha that’s why I put 2 bay leaves when I cook because not driving
I REALLY wish you would make a shirt that says "make it two, I'm not driving" with a picture of two bay leaves on it.
I'd get one!
Not me sitting at home thinking, "Langoustine, hm, weird choice to put with lobster but OK" without realising I'd mixed them up with mangosteens until Jamie pulled them out
Lmao now you got me wondering what a lobster and mangosteen ravioli would be like. Probably foul, but who knows, maybe it's good 😂
I've had several lobster dishes in the Caribbean that are served with a number of exotic fruits before. Never mangosteen specifically, nor in a ravioli, but they do pair pretty well in a lot of cases.
@@wolvie1618 I often make a sushi roll with Lobster, mango, shiso and avocado... really works cold, but not sure about hot. Maybe go more asianand use a young sour mango?
I never get tired of the “hope everyone is alright!” And adding 2 bay leaves because you aren’t driving comments! 😂Lol
eve incorporated the bay leaf line into my cooking use.
Hi Jaime, A couple of cooking tips. One removes the eyes in order to get a clearer stock, it's purely aestheitc. the eyes make the stock cloudy, a kind of culinary glaucoma. removing fish eyes is a scissory matter. you cut AROUND the eye and remove everything making two bit holes on the side of the head. Save the eyes for less fussy stocks. You've been very clever in avoiding the Scylla and Charybdis of MPW and GR and their snares for the unwary.
Empathetically we are all aging along with you, Jaime....like a fine Noisy Prat. All the best Jacques Mexique
You've come so far from the small kitchen and confused vanilla pod scraping to a serious cook who knows what he's doing. Well done Jamie!
Jamie has no hesitation in driving a knife through the “lively” lobster but gets ookie about removing the eyes.
Don't forget that it is not his first time. And you can clearly see that he need to collect himself after this (instead of half-losing it for the day in the first lobster video)
He has 'no hesitation' because he wants to get it over with as quickly as possible
Pretty sure eyes can make stock cloudy. Esthetics only.
@@dboyer1984Exactly this. These guys learned about making clear stocks in the traditional French method. Removing the eyes, which is much more finnicky than splitting open a lobster head, is a holdover for presentation for food snobs that would have been lost in the velouté anyway.
@@bradsimpson8724 The reduction would have looked nicer for sure though
Dear Anti-Chef… please for your own sake,, get some squeeze bottles. If you’re trying to up your game on presentation, they’re a must.
Great cage match!!
22:50 this is exactly why I LOVE this channel. Jamie shows us the good, the bad, and the ugly and I love the roller coaster ride of each episode.
Easiest way to get chervil is to grow it in a pot on a windowsill or balcony. You can get the seeds pretty regularly, but it's a very delicate herb, so it doesn't travel well. You typically don't find it in grocery stores. One thing to note if you're growing it yourself, once it starts to go to seed (or "bolts"), it will stop being useful to you as an herb, but you can collect the seeds to replant for the next year. If you notice it starting to flower, you can just pinch the flowers off, but don't do it all summer, 'cause you will want the seeds for the next year.
Well, Jamie didn’t actually have any chervil and growing some for just one recipe might be going a bit long on the prep. ;-)
I think that to perhaps approximate what chervil adds to the spice mix here, he could’ve added a bit of the fennel top to get that subtle, kind of liquorice or aniseed, flavour, similar to how some seafood recipes call for pastis.
@@DebatingWombat Maybe he can start a herb garden...
Marco's demeanor and general aura is what Sir Anthony Hopkins based his performance as Hannibal Lecter on. Only difference is Marco is a non-violent psychopath.
As I have said before, I have seen many times elsewhere on youtube, where others have said Marco would be a good serial killer. Now, as he has gotten older and more gracious in his videos and with his students, he looks MORE like a serial killer than ever. And a very successful one at that. Beware what you eat, if you go to one of his restaurants. But it will be delicious.
Hannibal Lecter didn't make Multiple Miggs in the next cell cry before he swallowed his own tongue. That was his choice. He chose to cry.
Marco is definitely a psychopath and Gordon Ramsey is a narcissist. They are two miserable peas in a pod. From my experience when I was a practicing therapist, psychopaths (the real term is antisocial personality) are bereft of their humanity. They are walking human shells. Narcissists, on the other hand, while insufferable and ego-driven, still have their humanity. They can still feel sparks of compassion and at least sympathy (not empathy though) for others. Most psychopaths are not violent, btw. You are likely to see them high up in corporations, politics, and in ,Marco's case, a very successful chef. They tend to do well in the world. Sociopaths, who are sort of like psychopaths without the meticulous planning, are violent in the moment, and never succeed. Many wind up in prison. Psychopaths rarely end up in prison.
I spent an evening with Marco recently, and I agree. Even in his later life Zen Marco mode, he's an interesting character.
@@mygirldarbyif you were a therapist, i sure hope you lost your license for armchair diagnosing people you dont know and have never spoken to.
Please more cage matches! Love this format! 🎉🎉🎉🎉🎉
That clip at 1:19 of White and Ramsay is from March of 1989 if anyone is curious.
That long ago! Wow! Uncle Gordon was just a kid back then
Chef Ramsey rocking the Anne Burrell/Guy Fieri human cheesefry hairdo.
The Flock of Seagulls haircut got me laughing.
@@lorassorkincame here to say that and you beat me to it. 😂 Annnnd I raaaan, I ran so far awayyyy…
I have been desperately waiting for aniother Anti-Chef vid, watched all your stuff over the last 2 weeks, great work as always Jamie huge inspiration!!
"A lobster is more beautiful to me than most women are." I feel like that explains so much about him.
Yeah that’s kind of deliberate nineties laddish contrarianism. No way does he actually mean anything real
By that
I seriously don't know another person who would go through all that work (and expense) for fish or vegetable stock to make a few ravioli. You are seriously becoming a professional chef!!! Great fun to watch as always.
Don't think there's any altruism - he's doing it for content, clicks, likes and subs.
@@coyhutt8022 Yes, and the video was sponsored i.e. the ingredients were being paid for plus he got to keep the change 😂.
@@Jag... It's a hard life
That caviar on the Langoustine is $10 a gram btw. Apparently one of the best caviars there is so I hope you didn't throw them out lmao
Vanilla seeds 2: electric boogaloo 😭😭
@@EvlNabiki Dang it, you beat me to the perfect comment! 😂
Thanks for cropping out the lobster deaths. I really appreciate it as lover of both lobsters and your videos :)
I bet you don’t have a pet lobster
I love lobsters too! They're delicious!🦞🦞🦞
Same, I'm a vegetarian but I love Jamie 's videos.
I was so glad he cropped it this time. Whew. I'm not a vegetarian - and it sounds stupid, but I'd basically force myself to watch when he wouldn't crop it out, even though I didn't really want to, because if I didn't I'd feel like a hypocrite... which sounds like I'm crazy but I swear I'm not, lol. Anyway - this way I don't have to worry about it. Still felt bad watching that one little guy trying to get off the pan tho.
@@LadyBeyondTheWallweak sauce. If you can't stand to see the consequences of your eating then you probably should be vegetarian
Excellent job! You really seemed focused and prepared for this huge undertaking of making both of these recipes. Great execution on each! Congratulations.
Shout out to that lobster for really making a run for it in the beginning there
You keep getting getting better and better Jamire! Pleasure to watch!
Nice to know these high end chefs are selling me meat that costs less than half that of lobster when I order lobster ravioli
Jaimie I'd really love to see what you're cooking and eating off camera on regular weeknights
I second that! That would be really interesting. Like, what did you do with the extra salmon, sauces, stocks and ravioli? Please share! 🙏
The way my jaw dropped when you went for the lobster. They didn’t even go in freezer this time. 😳
I didn't detect a single anxious moment from you. You had this under control from the get-go, and the results looked awesome. Congratulations 😊
Thank you for not taking out the eyeballs on camera
when you threw in the bay leaf a siren started outside my window it was so funny
48 minutes of pure fun! Let's go, Jamie!
That’s a lot of mixed seafood for a “ lobster” ravioli. They both look delicious! Well done Jamie!
Jamie you have improved so much even just in the last year! I was watching some videos from last year and your improvement is very impressive. I love watching your progress.
Ramsay: I shall craft this ravioli with a mix of some of the most expensive ingredients I can find, using a staggering number of steps of preparation.
Also Ramsay: I will dump a bunch of $1 tomato chutney all over it.
Of course you know that both of these guys would have been screaming obscenities at you the entire time you were cooking, right?
I actually don't think so, because there is a difference between working in a high quality kitchen and cooking something nice for yourself.
But: if he was trying to survive in their kitchens, yes, he would be yelled at *a lot*, and I guess he knows
Never seen Marco scream obscenities.
Screaming and Obscenities are their love language all their own, you wouldn't understand.
Eye balls add a slight bitterness when cooked. If the recipe is going for a more sweet and refined taste, removing them is actually kind of important. Other than that, brother you nailed it, great content. I always love your videos.
Didn't know that about the eyeballs, thanks.
came to the comments to find out why the eyes had to be removed. thanks!
We missed you last week🥹
Others have said they enjoy "I hope everyone's okay" every time, but I enjoy "ORDER UP!" every time as well.
I'll never get tired of the bowls coming down from above.
Just me or does anyone else want to see a “bowl me” fail compilation?
Showed you to my mom and sister, and now they're just as addicted to your videos as I am 🐱
I couldn’t believe how 47min went by so quickly.
You’re a pro at pasta! I knew you would master it easily! Love this video!!! Great job AGAIN, but no one is surprised👍
when Jamie doesn't say we are welcomed to the kitchen 😞
The eyeballs 🤯 exploded. Good grief Jamie, this is a horror movie.
I know! I've never watched a cooking show with my hands covering my eyes like it's some horror show, but I did here! 😂😂
Jamie - OMG what a Marathon indeed! You have my sympathies. Absolutely loved it! Thank you!
Could you even taste the lobster amongst the chutney and salmon and so on?
I, too, am following these chefs through their cookbooks. It's a wild ride! The french laundry cookbook is another classic. His second book, per se, is extremely refined to the point of almost absurdity.
When you started pureeing the salmon and lobster, I went uh-oh........glad you caught it in time!
such a great episode - thanks for all the hard work and entertaining delivery - love your channel / dani 🇨🇦
As a chef, I don't fanboy over other chefs, but I do have my idols. MPW is one of them and that cookbook was monumental in making the chef culture what it is today.
To each their own! I can't stand him. Or his ridiculous sort-of cookbook.
Your editing is on point, man. ^^ Love it.
16:55 Don't waste good olive oil by putting it in the boiling water, it does nothing. Cook the pasta in salted water, drain, THEN drizzle with olive oil to stop sticking.
the point if oil in the water is that it helps prevent it from boiling over
@@undertakernumberone1 I never put oil in the water, and I've never had a problem with boil over. And you can always lay a wooden spoon across the top of the pot to prevent boil over if it's an issue; But if you're getting boil over often, then you need to learn to regulate the heat of the stove a bit better. Because no amount of oil in the water will stop it from happening if your temps are too high.
I've boiled pasts both ways and I find the oil in the water to be very helpful.
I really can't understand why your chanel is not growing more rapidly. I really love your video's!
Chervil is hard to grow compared to most herbs. It is also known as French parsley.
This episode gave me goosebumps. Especially with all of the history between the two. What a grudge match.
Excellent!!!
I noticed that your skills have greatly improved.👍
This is about the third video I've watched all the way through. Good stuff man from olde York🇬🇧
Jamie, I've been watching your videos for about a year now, and in that time alone, you've made some serious progress (having gone through some earlier episodes as well, you've been improving consistently since you started). I'm not that big on seafood personally but I genuinely want both of the dishes you made today.
One of these days you'll figure out cakes. In all honestly, I think what you struggle with in that area has to do with your local climate. Things like flour can provide radically different results depending on the temp/humidity they're shipped and stored in, and elevation above sea-level is a lot more volatile than with non-baking applications.
He's in NYC. His elevation above sea level is measured in floors.
Jamie, this has been some of the most gorgeous food you have made. Very professional. Bravo.
Can't get over the exponential rise of your abilities in the kitchen. Damn, Jamie, you can cook.
Hysterical eyeball segment!!! Can’t stop laughing…and cringing!! Love your humor Jamie! Can’t believe how far you’ve come and how much more comfortable you are in your kitchen. You’ve gone far beyond what I would attempt and I consider myself very experienced. Love the cage matches. I could watch you for hours. Keep up the creative cooking videos. Love love love them. Can’t stand the days where there are none but will rewatch older ones ! ❤❤❤
Watching this made me realize two things. #1 - I desperately want to try these lobster ravioli's. #2 - With the quality of ingredients and expertise it takes to make them, I would not be able to afford them if I went to their restaurants.
Eyes, like gills, add a bad flavor, sort of bitter. But if there is enough volume of liquid you can often get away with eyes, but never gills.
This video looks like it was a lot of effort!
Thank you for the hard work, and the entertaining video!
12:50 awesome effect, I love them always, they do give your videos unique character
Yes! Thought this was so funny
I loved this episode and I love the comparison of the two chefs! :) You always make me want to crack open a new cookbook and give things a whirl!
I would cry my plate came out with one ravioli on it.
Bless you Jamie....I wouldn't be able to gouge the eyeballs out either....great video.
I'm not squeemish but I am currently eating my own dinner (Sausage egg n beans ;P ) and I did not need to see a lively lobster becoming NOT lively...so thank you for not showing that ❤
I'm equally as appreciative. 😂
You are so delightful to watch and your skill level is amazing now. You have so much more confidence. Keep it up.
After a decade of working in a variety of restaurants, I can say without a shadow of a doubt that yes, most chefs are among the pettiest people I've ever met.
Jamie, that last lemon tart you did from Chef White I mirrored exactly and it’s definitely not a complete recipe. The short crust should have had water or been pressed into the tin instead of rolled, and it needed about 90 minutes in a deep tart dish (one that fit all the filling). It was delicious, but you were absolutely right to be frustrated with the lackluster instruction.
I almost wonder if it was meant to do in much smaller personal sized tart pans
'A lobster is more beutiful to me than most women are.'
The next time I pass a news stand and see Playboy, Penthouse and Exo-Skeletal Babes, I'll know which one to grab.
Very great and enjoyable video to watch. You have gone to great lengths following the recopies more precise than even professional chefs can.
Personally speaking, I like Marco's dishes better. I have made quite a few from both! A lot of Gordon's recipes ARE recycled and updated versions of Julia Child's recipes. Marco gives nods, at least in videos, of where he came from and who he worked under to learn his techniques. Just my personal opinion.
Oh Jamie !! Once again, the Anti-Chef performs like a Master Chef !! Two beautiful dishes. I would venture to say that they each could be served in ANY Michelin restaurant. You are amazing !
Their feud is over. They are back to being friends again.
They're both basically playing characters when in front of the camera anyway. I wouldn't be surprised if they were both just playing the media for column inches
Man I was so happy that you stopped blending the lobster in the processor 😂 so important and you definitely did save it. Great video!!!
Jamie- have you ever considered the pasta rolling attachment for The Silver Fox (TSF)? Seems like it has the same number of thickness settings.
It sturdily attaches to TSF so no need to worry about which corner of the counters to secure the manual crank one to.
This was a marathon of an episode man. You really pushed yourself hard, making not one but two, Michelin star recipes in a day!
Congratulations.
Someone has been learning new editing, and production, effects
I love the bay leave joke everytime.
Every time! And it’s getting funnier because he knows we’re waiting 😂
That was A LOT of cooking there Jaimie; well done!
What a warrior! The work for these dishes would normally be done by an entire brigade!
You should make something from Morimotos mastering the art of Japanese home cooking
That’s legitimately my favorite cookbook. The writing is delightful and approachable and the “Japanese grandmother wisdom” sections on how to use up scraps or make things easier for the home cook are gold. It’s legit home cooking, and his respect and appreciation for it shows. It’s such a wonderful, cozy book.
I make his oyakodon all the time.
@@ToastAndJellyfish it’s so good!
totally feel you on that eyeball thing 😬that's just its own level of yucky. I can barely work with anything still having eyes. The thought of casually "popping them out" made me wince. Mad respect for the sophistication and skill level you've worked yourself up to over the years. You're an inspiration for any ambitious home cook, and wildly entertaining and charismatic on top. You make the most daunting recipes approachable without diminishing what it takes to get there.
It's weird to me in both recipes they used salmon in a lobster ravioli. I like lobster and salmon, but if i was going to be making a ravioli I'd choose one or the other. I feel like if you needed a cheaper binding ingredient, shrimp would be a better option for lobster as the flavor is delicate and tends to be easily overpowered.
_Cue GR and MPW telling me I'm a doughnut or a ****, respectively_
Since I'm not a fan of lobster...I think salmon ravioli would be divine.
I’m not fond of salmon, so if I went to michelin starred restaurant and ordered lobster ravioli only to get ravioli filled largely with salmon I would not be happy. At least shrimp and lobster would make sense. Or lobster and some kind of mild white fish so the lobster shines through.
Yeah I've thought this too, salmon can very easily be overpowering. However if two of the greatest chefs of our time are cool with it then I don''t doubt that it works and they will get the balance just right. I think to be correct it is lobster and the salmon mousse is just a binding agent so you don't want too much of it. Interestingly, a slight variation on this dish with a different sauce (he maybe came to the same conclusion about there being too much in the dish) is still served in Restaurant Gordon Ramsay (his original restaurant in London). I hope to eat there next time I am in London and this dish will certainly be my choice.
I enjoyed this one! More cage matches please!
You usually remove the eyes from the fish or sometimes the whole head to stop the fish stock from going murky, it only really matters if your making a white sauce with it. For example a white whine reduction, a veloute or a bechamel.
amazing amount of work here Jamie. well done! ever stop to think about how far you have come? it's really fun watching your progress. thanks for posting.
Jamie, I don’t care for seafood but I sat through this episode because I’ve been with you since the beginning and miss a video? Never! Anything that has to be deveined or poop canal taken out, anything you cook with eyes(sigh) oh, well!