/ck/ - Food & Cooking

>>19195213
I made his beef and guiness stew one time out of boredom and it was really good. I'd like to make his ratattoille (have seen people in video comments claim its good) and/or pomodoro sauce too just to see if it's anything special.

Just had these last night, was wonderful. Though I sauteed mushrooms & shallots in the steak sauce. It was my choice.
https://www.youtube.com/watch?v=BfSl3WwqYls
https://www.youtube.com/watch?v=maO0UOg0g9I

>>19195213
>>19195714
>>19195964
I don't really want steak or anything. Guess taco bell it is

>>19196162
It's your choice.

>>19195213
And just what would you be ordering at Taco Bell sir?

>>19195213
Stockpot soup
https://www.youtube.com/watch?v=YezIzxJCewQ

>>19195964
>.flv

>>19196179
Based.

>>19195213
No but really I wanna know what the dude who is cooking up marco recipes orders at Taco bell

>>19195213
Make this.

>>19196519
I too like to eat my meals

I'm glad someone else can appreciate this abstract feel

>>19196572
Marco is based beyond belief.

Something simple. Possibly for a weekday meal.

does he have down syndrome? if he said he secretly had down syndrome his whole life I'd believe it. he looks weird.

>>19196572
feeling

>>19196609
newshit

>>19196595
I guess you've never seen someone with Down syndrome. It's a VERY visible trait. Almost like its own ethnicity. You can see Asian in an Asian's face. Down syndrome is very much like that. And regular humans don't ever resemble Down syndrome people if they don't have it, and Marco Pierre White has no similarities in features with Down at all. You may find him 'weird' looking but he doesn't resemble a retard.

>>19196519
mmmm yummy gelatinous pig skinnnnn!!!!!

>>19196190
it's my choice. I decide.

>>19196758
You clearly could never appreciate such a dish.
If it turned out to be gelatinous pig skin then it would be absolutely delicious gelatinous pig skin. It's Marco. It's a published book. But yeah, you dismiss it flippantly.

>>19196773
Not to mention it is a legendary dish. Considered a perfect entree by the greats.

Marco recipes are only good if you select the right Marco era. At the beginning he was way too highfalutin and fancy so those recipes are useless. At the end he was way too pedestrian and aloof, so those recipes are useless. You need middle era Marco right around the time he sold his soul to Knorr, and you need to modify those recipes yourself to replace the Knorr shit with salt and spices.

>>19196803
A lot of the early knorr recipes he did are quite good. The salmon dish I posted from his fancy days is simple enough to try out. His mom's tomato pasta is great and extremely simple.

This liver dish is also relatively simple if you get the stock or make it in a pressure pot.

>>19196585
What’s the name of the book?

>>19196842
White heat

>>19196847
It’s $120 on Amazon

>>19196773
Dont get me wrong I'd love to try it anon. But this sort of kitschy cuisine is funny to me. I've read his books

>>19196875
Just checked and it's 30 for me..

>>19196847
his desserts are wonderful

>>19196896
Oh yeah. I need to just make those poached and pear slices with the carnelized sugar to have with some ice cream sometime. I bet it's incredible.

This one also looks amazing.

>>19196595
No, he just have vulgar features. His sons have even more vulgar facial features. Thick skull, big cheekbones. They are essentially brutes and I'm surprised even Marco can utter coherent sentences.

>>19196912
>>19196847
>>19196813
>>19196592
>>19196585
these are nice, i will save them.

i got some taco bell, and will be fasting for the next few days

>>19197003
Always happy to share real MPW recipes. So many people just think he is the stockpot guy, and not one of the best chef's ever.

>>19197061
But he is right about the knorr stock cubes? It was a gamechanger for me.

>>19197260
Never used them before. I always look at the use of stock pots in the knorr videos as entirely optional or replaceable with the stock.

Doesn't he rub a steak with beef cube before searing them? Have you tried any of his more interesting uses for the pots or cubes?

>>19195213
I go to Marco for Italian recipes, Pierre for French, and White for British, it's my choice.

>>19197283
Yes, but i didnt like it, bit i dont realy like steaks to begin with. I use it in sauces and cooking rice. Also made a fish pie with a fish stock and was delicious but isnt my food either it turns out.
I know that using stock cubes above some level is offending, but im just a guy cooking for myself and its a great thing to me.

>>19197374
Very fair. Especially for fish stock. It's fast to make, but can be difficult to source the proper fish for it, so anything is better than nothing.

What I've found from some of my own cooking mistakes is that a great stock is foundational to a good dish, but you can lose a lot of the goodness from it if you aren't careful, so using a stock pot or cube for convenience doesn't make much of a difference. Powdered beef gelatine is a great addition because it adds back what is always missing when using store bought stocks.

>>19197417
>Powdered beef gelatine is a great addition because it adds back what is always missing when using store bought stocks.
Thats interesting, im going to try it if i find some, thanks.

>>19197439
Amazon has it. Health food aisle may also have it. It's one of my secret ingredients. It's like cheating.

>>19197445
What bloom do you use?