“Oh a double yolker” no idea why I laughed so much at that 😂. It was just so calm! I used to be a breakfast buffet chef so cracked over 100 eggs a day for 2 years, I never once got a double yolker.
I was doing fine intill the Knorr Aromat. I tasted a bit then just downed it in one because it was so delicious. I used my two backups and had Knorr Aromat on toast. I'm on Amazon now ordering 2 palets worth and took out a second mortgage so I can eat Knorr Aromat for a living.
Because it has 4 forms of MSG, including actual MSG (MSG, Yeast Extract, Dried Mushrooms, Spices). It's basically poison. Google excitotoxin and read. Then stick to salt.
As it is with many dishes, preparing takes time. Cooking, not so much. A true Greek mousakas (moussaka) takes a while, sometimes my mom would make the veggies part in the evening and the rest - the next day, because it takes hours to prepare and not so much to cook. Same goes for many meats - grilling, dry rubbing, marinating.
This man is in my opinion the best chef on earth. He still cooks wonderful food here, simple as it is. He has amazing taste, can you see one of the French Michelin Star chefs doing this............
What I like about MPW is that he cooks rather simple in these videos. Heston Blumenthal, on the other hand, cooks with nuclear reactors and liquid nitrogen.
Jekabs Trakais I just watched the great British feast and he also uses stock cubes in dishes he prepares for that occasion. Maybe it was sponsored as well I don’t know
People stop hating when he says your choice use his technique for cooking and branch off on your own from it. The man returned the 3 star Michelin he had wanted the freedom from it. He trained the ass kicker Chef Ramsay and others as well. He's worth $40 million. And has to pay out money to keep on doing......
& in come Marcos warriors. I watch it for the comments / entertainment. If you’re watching this for anything else then you’re probably the type who thinks Jamie Oliver is a top chef (which he certainly isn’t). It’s an opinion. Now go wave your knifes somewhere else.
MrDarkTides lol what makes you think I’m Scottish 😂. No in English, worked in kitchens for 25 years (stared & some right holes). What I enjoy (& always have) is watching people get all wound up about food. I’ve never seen anything that triggers the masses so much 😂, my whole career I pushed people’s buttons I will never understand it. It’s food, I enjoy watching it as much as anything else but it’s peoples defence that sustains me 😎 Have a beer 🍺
Our Lord of cooking!!! Just a notice, in Greek we don't have any traditional plate with coriander but still a delicious touch. Thanks again for your knowledge!!!
Marco would’ve made for a good samurai back in the day.. perhaps the clan chef. The way he flings that blade around so nimbly in all his intro’s..🔪 and the no-nonsense attitude, stocky build, etc... 🤔 anyhoo
"Sometimes its your choice, sometimes it isn't, its your choice. Very simple, water content, approx 30 minutes in the oven and its done, delicious, or it isn't, its your choice."
I respect the man's honesty for calling out what all top chefs do - you're up at 5am, braising bones, making stock and guess what - it isn't what it was yesterday - what now? Not your fault, bones just didn't pull. Spike it with instant stock. I would dare say that many of his detractors are living liars for doing the same thing to a chicken or beef stock before serving your 25 quid dish.
Today I ran out of shampoo, and I said to myself: 'How can a shower dictate me? Why cant it be relaxing' So i decided to use my knorr granules. It was my choice. Start to finish 10-15 minutes.
This recipe is a winner, usually greek style meat dishes are lamb or a mix of lamb and beef so it has a different subtle flavour than pork, with tomato and feta this would be absolutely fucking delicious.
"It's very simple, very quick, very easy, very delicious" "Knorr is better than salt" "The beauty of Knorr (insert flavor) stock pot is..." "If we're (really) being honest..." "My dear mother (insert anecdote)..." "It's your choice" "Approx." "Tiny bit of olive oil" "Again," (insert before every other sentence)
I live in China and I bought a bag of Knorr Chicken powder or something. My Chineses is limited - I can speak basic stuff but my reading sucks because I'm lazy. But this bag of chickeny powder actually works.
@@TheGodYouWishYouKnew Uniliver, who owns Knorr, is a multi national multi billion dollar conglomerate based in Europe, do ya think their going to produce this video with a smart phone and a shoe string budget?
@@sullivanspapa1505 You’re missing the point. The point is that he keeps saying how simple this dish is. It’s not a “very simple” dish. He had studio assistants do the prep work. In your house YOU do the prep work, rendering it not “very simple”. I’m sorry that you’re having difficulty grasping this “very simple” concept.
@@TheGodYouWishYouKnew I’m a fairly accomplished home cook and baker. At 72 I started a second career in culinary: team member, baker, prep cook and cook. Most people of moderate intelligence, you being the exception, would have no difficulty making this dish or any of Marco White Pierre’s Knorr related dishes. Maybe you should stick to your Twinkies and Diet Coke regimen!
Within 30 seconds I'm sold. Think of Britain. Think of lamb. Or, think of anything as you do. It's your choice. By the way. The secret to a good meatball is to not work it so much. Put your meatball on unemployment. Collect its benefits. The benefit of a perfectly cooked meatball.
i am so used to him speaking philosophically about cooking that when he said "to make a meatball" i automatically thought he was gonna followup with "you must become the meatball"
Is it possible to list out the ingredients in the video description? Love the videos and would like to put them into practical use, but want to know how much of each ingredient is needed.
kind of goes against marco's "your choice" philosophy. If you like the meatballs very fluffy use more bread, if you like them dense don't use bread. Cooking is more about trial and error, not baking where you need exact measurements in order to get the right texture
500g finely minced lamb (use 10% fat beef for a lower fat option) 1 small onion, finely chopped and fried until softened 1 garlic clove, finely chopped and fried until softened 7g fresh finely chopped parsley 50g white bread, crusts trimmed off, sliced and set to soak in a little milk Sprinkle of Knorr Aromat ½ egg 2tbsps plain flour 1tbsp olive oil 500ml Marco’s foolproof tomato sauce 75g feta cheese (crumbled into chunks) or mozzarella (cut into pieces)
When I did this it was to greasy, there was a tremendous amount fat in the lamb mince, maybe shallow frying them the way he did will keep the fat in the meatball? When I did it I just fried the meatballs in about 2 dessert spoon of oil and then added my basic tomatoe sauce and finished cooking the meatballs in the sauce, but when it was done it had a layer of fat in the sauce like some indian Currys do.
It wasn't originally a double yolker, the egg heard him say "one egg or two" and instantly complied.
Listen you where told before its your choice 😂👍
😂😂
One yolk or two, it's your choice, egg
Good one! Hahahaa
The Marco-Pierre Schroedinger Egg Yolk paradox
Five minutes. Twenty minutes. Ten to fifteen minutes. As you can see, it's very simple. Delicious.
5-6 hours in fridge. Or 4-5 hours
@@furdiebant YOUR choice realy
@@zratfacedz lol
*waves slaughtering knife around*
It’s your choice really
“Oh a double yolker” no idea why I laughed so much at that 😂. It was just so calm! I used to be a breakfast buffet chef so cracked over 100 eggs a day for 2 years, I never once got a double yolker.
I've had seven in my life -- and five of those were in the box of six.
Im buying eggs from a home farm and these hens always give doubles and no one knows why. Also the shell is very thin thats how we know its doubles.
in some places they remove the double yolk eggs and sell them separately :)
I had a triple one when I was a child. I swear to god.
@@MarcAmengual bs
Yesterday I had KNORR chicken stock pot™ topped with KNORR aromat™ for dinner. It was delicious.
Mmm...salty
It's Your Choice
It's very simple
Approx
jokka83 it is your recepie it's your choice, the secret ingredient is you know what
I said 'ah a double-yoker' in sync with Marco. Makes a man feel competent.
"Ah, a double yoker"
Zero One only came to the comments to see this 😂
I have nee business being in Yoker
That's what my gf says when she pulls down my pants.
That was an Eggcelent Yoke
I was been eating double yolk egg my entire life😂
I was doing fine intill the Knorr Aromat. I tasted a bit then just downed it in one because it was so delicious. I used my two backups and had Knorr Aromat on toast.
I'm on Amazon now ordering 2 palets worth and took out a second mortgage so I can eat Knorr Aromat for a living.
Because it has 4 forms of MSG, including actual MSG (MSG, Yeast Extract, Dried Mushrooms, Spices). It's basically poison. Google excitotoxin and read. Then stick to salt.
Doc but it tastes oh so good
It gives that sense of occasion!
@@doc9448 MSG is perfectly safe. This has been proven time after time
This comment nearly brought me to tears 😂
5 mins to make
5-6 hours in fridge
20 mins to cook
It’s very quick, it’s very easy
As it is with many dishes, preparing takes time. Cooking, not so much. A true Greek mousakas (moussaka) takes a while, sometimes my mom would make the veggies part in the evening and the rest - the next day, because it takes hours to prepare and not so much to cook. Same goes for many meats - grilling, dry rubbing, marinating.
@@alanpotter8680 there’s no recipe
Forget the rest of the ingredients, just snort a line of Aromat & happy new year!
That´s the spirit!
Don't be cruel.
You could do that if you like, it's your choice!
🤣😂🤣😂
The AvaloniaN and be generous
This man is in my opinion the best chef on earth. He still cooks wonderful food here, simple as it is. He has amazing taste, can you see one of the French Michelin Star chefs doing this............
Me when I see an egg with 2 yolks: Takes photo, announces to everyone, feels bad to cook it
Marco: Oh a double-yolker *destroys it*
Once had a tray of 30 double yolk eggs- pre smartphone era so no pictures. Did have an internal debate about my Anglaise though.
@@coyhutt8022 Bruhhh how did that happen
@@Platypus_egg don't know, just a tray full of them. Bizarre.
@@coyhutt8022 I used to work in a kitchen once and we once had a pack of 12-15 eggs, all double yolkers. Made me realize they're not that rare.
@Millian Macalintal yeah those are really cooll
"Start to stop 15-20 minutes" , half a minute later : "Now leave it in the fridge for 6 hours"
That's optional
@@zackgaurus4267 It's your choice
"park it in the frig"
“A double yoker... just for that double the stock pot!”
...but there's no stock pots involved here in the first place!!
These recipes are clear and simple. Presented with prestige. Me like. 😁
I respect you so much for the honesty of your styles of cooking.
This is without a doubt the best cooking show ever. This is how normal people like to cook, simple and fast.
What I like about MPW is that he cooks rather simple in these videos. Heston Blumenthal, on the other hand, cooks with nuclear reactors and liquid nitrogen.
That alien looking forehead guy is so extra
Different goals. Heston's trying to cook something amazing; these videos are just about producing something good, at home.
@@beeble2003True, shellfish poisoning is incredible. If you haven't tried it, please do.
@@Brandywine92 Buh?
I dont know why people hate knorr so much. Its acctually perfect product for home cooking. Obviously He wouldnt be using that in his restaurants.
Jekabs Trakais I just watched the great British feast and he also uses stock cubes in dishes he prepares for that occasion. Maybe it was sponsored as well I don’t know
it is pure chemistry you tart.
its a meme
Prevara or he just use them because it’s just good and he doesn’t give a fuck of what other people think. I don’t know.
it’s common in my country using stock cube or granule. we dont have enough time and money to make it from scratch.
The thing I love about Marco is his direct way of cooking not like Gordon Ramsay saying AMAZING PENOMENAL WOOW before every fucking sentence
Agreed. In his baked beans video he says something like "its always amazing how beans are bland, so we're adding ..."
Season your wife before you go down
I love how ramsey does something as simple as crack an egg or drop a pinch of salt and has to vocalize "beautifully done"...
@@abidabid Opened the bottle of olive oil ... Sensational.
If we are being honest, there is no real recipe.
your choice
*marco vanishes*
Breathe in, or not. Your choice.
itz io shoiz
But if there was, it would be very simple.
Bread soaked in milk makes a world of difference compared to breadcrumbs. So much more moist. This goes for meatballs as well as meatloaf. 👌🏽
Her: damn! We ran out of lube! Do you have anything else?
Me: very simple, if we’re being honest.....a little bit of olive oil....it’s your choice...
Also her: why does it taste like this?
-Actually there's no real recipe
🤣🤣
Just use a bit of Knorr, like you would use the lube...
Actually that's a thing,and really effective,ever taste KY? Not so good,any food grade oil,cheap,available and tasty
😂
Happy New Year Marco and friends. I hope we all have lots of awesome recipes in the year to come!
Cheers to 2019!
Happy new Stockpot
Happy new meatball
2020 was pretty rubbish... No stockpot
Come from 2022, we need more stockpot and aromat here lads!
The way Marco presents his dishes is just parallel to none. no wonder he's won michelin stars 0.0
i loooooooooooooooooove this guy he is sooo calm compared to Gordon Ramsay its just fun and great
knorr stock cubes made this man a legend long live knorr
People stop hating when he says your choice use his technique for cooking and branch off on your own from it. The man returned the 3 star Michelin he had wanted the freedom from it. He trained the ass kicker Chef Ramsay and others as well. He's worth $40 million.
And has to pay out money to keep on doing......
Let me guess : Its very simple
11junkyard Yeah. He waves the knife about a lot too, makes meat sound like it’s exclusively owned by himself & creates something pretty average.
@@Daized2009 Why watch if you don't like the recipes?
& in come Marcos warriors. I watch it for the comments / entertainment. If you’re watching this for anything else then you’re probably the type who thinks Jamie Oliver is a top chef (which he certainly isn’t).
It’s an opinion. Now go wave your knifes somewhere else.
@@Daized2009 why watch if you don't enjoy?! Behaviour of an oddball. Scottish as well, no wonder you're bitter.
MrDarkTides lol what makes you think I’m Scottish 😂. No in English, worked in kitchens for 25 years (stared & some right holes). What I enjoy (& always have) is watching people get all wound up about food. I’ve never seen anything that triggers the masses so much 😂, my whole career I pushed people’s buttons I will never understand it. It’s food, I enjoy watching it as much as anything else but it’s peoples defence that sustains me 😎
Have a beer 🍺
Lucky double yolker
Great recipe that works with any type of meat. I personally like to add extra garlic and sub the feta cheese for mozzarella
Your choice
@@davidpixton1980 why does this never stop being funny? I love it every time I just can't help it 😂
Our Lord of cooking!!! Just a notice, in Greek we don't have any traditional plate with coriander but still a delicious touch. Thanks again for your knowledge!!!
“Three quarters of the way cooked...maybe a little bit KNORR...”
He just kicked of the recent years trend,giving away Michelin stars and starting to cook honest simple good food
He's proven himself
My mother made them this way. Marco thank you.
The secret ingredient: knorr aromat. Now you know
i dont understand the hate towards stockpots or any other Knorr related products :s in cullinairy school we used em all the time, its good product.
If we are really honest, it was the cullinary school's choice
@@PounceHeadBall2 okay :)
"oh...a double yolker"
Egg: sorry, chef, won't happen again chef
The way he waves his knife around while talking reminds me of the scene in caddyshack where Bill Murray has the pitchfork to that caddys throat.
Hey Lama, how about a little something for the effort!?
as a stroner listening to this while jogging, this shit made my mouth water from how he describes the art of cooking with perfection in every detail
I like how almost everything is optional except the Knorr product in these video's. PS yes I'm fully aware of who's paying for them haha ..
Next up: Marco makes Knorr cookies
3:22 "And there we have... (burns his fucking hands off)"
Time to cook 20m
Time to cook 15m
Time to cook 10-15m
It’s your choice
Muchas gracias señor marco, me quedaron ricas las albóndigas de hoy, saludos.
Let's not forget...
Not made this one yet, will add it to my to do list.
Thank you chef,
Marco would’ve made for a good samurai back in the day.. perhaps the clan chef. The way he flings that blade around so nimbly in all his intro’s..🔪 and the no-nonsense attitude, stocky build, etc... 🤔 anyhoo
3:22 you can hear him burning 🤣
"Sometimes its your choice, sometimes it isn't, its your choice. Very simple, water content, approx 30 minutes in the oven and its done, delicious, or it isn't, its your choice."
Whether it's your choice or not is your choice. There's no real recipe.
*“ah, a double yolker”*
this sounds like a British insult for some strange reason
best chef on UK
This is true soaked bread in milk works better than breadcrumbs soaked in milk or cream
Legend has it it's very simple.
I respect the man's honesty for calling out what all top chefs do - you're up at 5am, braising bones, making stock and guess what - it isn't what it was yesterday - what now? Not your fault, bones just didn't pull. Spike it with instant stock. I would dare say that many of his detractors are living liars for doing the same thing to a chicken or beef stock before serving your 25 quid dish.
Stockpot on toast?
It is, after all, your choice.
Just a thin spread, like marmite
those egg yolks were so orange! lovely color
I love aromat. It’s amazing. If you haven’t tried it on fries you haven’t lived.
On anything! I am an Aromat fiend
I put it on my cornflakes in the morning. It’s my choice.
Today I ran out of shampoo, and I said to myself: 'How can a shower dictate me? Why cant it be relaxing' So i decided to use my knorr granules. It was my choice. Start to finish 10-15 minutes.
"Sprinkle over coriander" < ..> "What, no mint like?" < "Or mint if you like, It's your choice...you caaahnt".
This recipe is a winner, usually greek style meat dishes are lamb or a mix of lamb and beef so it has a different subtle flavour than pork, with tomato and feta this would be absolutely fucking delicious.
Actually we use pork on our meatballs this is Marco s version of Greek food not Greek at all
I'm binge watching these videos and I take a shot of vodka every time he says "It's very simple."
I've gone through half a bottle already.
"It's very simple, very quick, very easy, very delicious"
"Knorr is better than salt"
"The beauty of Knorr (insert flavor) stock pot is..."
"If we're (really) being honest..."
"My dear mother (insert anecdote)..."
"It's your choice"
"Approx."
"Tiny bit of olive oil"
"Again," (insert before every other sentence)
Hint: "Use salt exactly the same way you would Knorr Aromat."
It's your choice
I season my knorr stockpot with knorr arromat. Why? Very simple, it’s better than salt. Very quick: 18, 16, 15 minutes, it’s up to you.
I made lamb meatballs using beef instead. And used a fish stockpot. Because it was my choice!
I live in China and I bought a bag of Knorr Chicken powder or something. My Chineses is limited - I can speak basic stuff but my reading sucks because I'm lazy. But this bag of chickeny powder actually works.
5 minutes, and then 20 minutes, just 4 to 5 hours and then another 20 minutes. it’s really that simple
Someone help. I can't stop watching these. I haven't eaten for 2 days.
The Knorr Aromat is absolutely essential
You don´t have to moist the bread with milk. You can do it with just water. Also a pinch of black pepper is highly recommended
i literally thought he was so good at cracking eggs that he cracked two at once in one hand, but it was just the double yolker
simple and delicious
Why are these all re-uploads? What happened to them being on the knorr channel?
MPW recipe for stock pot cubes.
In the intro he used the knife just to make an impression
It looks delicious!
It’s very simple when the studio assistants already did much of the work beforehand.
of course its choreographed, you would complain if it wasn’t. No one is forcing you to view this or any videos, get a life!
@@sullivanspapa1505 The point is that it isn’t very simple for most of us because we don’t have studio assistants.
@@TheGodYouWishYouKnew Uniliver, who owns Knorr, is a multi national multi billion dollar conglomerate based in Europe, do ya think their going to produce this video with a smart phone and a shoe string budget?
@@sullivanspapa1505 You’re missing the point. The point is that he keeps saying how simple this dish is. It’s not a “very simple” dish. He had studio assistants do the prep work. In your house YOU do the prep work, rendering it not “very simple”. I’m sorry that you’re having difficulty grasping this “very simple” concept.
@@TheGodYouWishYouKnew I’m a fairly accomplished home cook and baker. At 72 I started a second career in culinary: team member, baker, prep cook and cook. Most people of moderate intelligence, you being the exception, would have no difficulty making this dish or any of Marco White Pierre’s Knorr related dishes. Maybe you should stick to your Twinkies and Diet Coke regimen!
Never ask him to sell his heart. Tut tut tut.
Knorr guy: 💰💰💰
Lovely.
Within 30 seconds I'm sold. Think of Britain. Think of lamb. Or, think of anything as you do. It's your choice. By the way. The secret to a good meatball is to not work it so much. Put your meatball on unemployment. Collect its benefits. The benefit of a perfectly cooked meatball.
And we park it in the fridge
I've never used coriander in greek food, looking forward to trying this out
Mother nature is the chef he usually says. Before he adds Gastromat and stockpot etc
00:29 ... There it is baby.
You can leave the meat out of the meatballs if you’d like, it’s really up to you
Man has a vendetta against salt
Plus 1 to the cheese. Minus infinte to coriander. Actually. Thanos the coriander.
love these videos, not just a cheap cash in where someone has sold their soul...wait !
You take that back Joe - he was an ardent supporter of stock cubes in his own cooking at home before he got that sweet knorr stockpot supply.
The sauce looks phenomenal.
I wish he showed how to make it. Dang.
Look up marco pierre white pomodoro sauce. There you have it good sir.
Marco puts chicken and beef stock in his deserts
Never sure if our boi Marco is gonna drop the Knorr Stockpot or Knorr Aromat. Keeping me on my toes
What is knorr stock made of??
i am so used to him speaking philosophically about cooking that when he said "to make a meatball" i automatically thought he was gonna followup with "you must become the meatball"
Is it possible to list out the ingredients in the video description? Love the videos and would like to put them into practical use, but want to know how much of each ingredient is needed.
kind of goes against marco's "your choice" philosophy. If you like the meatballs very fluffy use more bread, if you like them dense don't use bread. Cooking is more about trial and error, not baking where you need exact measurements in order to get the right texture
500g finely minced lamb (use 10% fat beef for a lower fat option)
1 small onion, finely chopped and fried until softened
1 garlic clove, finely chopped and fried until softened
7g fresh finely chopped parsley
50g white bread, crusts trimmed off, sliced and set to soak in a little milk
Sprinkle of Knorr Aromat
½ egg
2tbsps plain flour
1tbsp olive oil
500ml Marco’s foolproof tomato sauce
75g feta cheese (crumbled into chunks) or mozzarella (cut into pieces)
Additional....
In this video he looks like he's winging it but that recipe I listed is his official one for this recipe
@@AlphaBravoCheeseCake you are amazing. Thank you so much
Marknorr Pierre White
Does anyone know how many kilos of knor beef stock cube Marco used to go through a week at Harveys?
You can use stock pot instead of sanitizer or not, it's your choice....
''Way better than salt''
3000 years of seasoned meats refuted in a blink of an eye
When I did this it was to greasy, there was a tremendous amount fat in the lamb mince, maybe shallow frying them the way he did will keep the fat in the meatball? When I did it I just fried the meatballs in about 2 dessert spoon of oil and then added my basic tomatoe sauce and finished cooking the meatballs in the sauce, but when it was done it had a layer of fat in the sauce like some indian Currys do.
Very simple
Made these with hamburger and regular salt. Delicious
It's your choice.
Is there a recipe for just straight roasted Knorr Aromat?
5 mins in the oven. Very simple. Delicious.