I hate British cooking show camera work. It's either ridiculously too zoomed in on something in an environment where the chef is likely to move out of the zoom of the camera, or else it looks like the "button" camera of a sting involving an fbi undercover agent: *1:19*
@@tomsamplonius4297 Guess where those 'now paid' losers are, currently. Fired and unemployed, or working at a fish and chips stand. Well deserved. If only idiots would read job descriptions, before they apply to jobs!
I dont know. Just thought the ingredients and way of cooking were similar. Ofc apart from the vegetable part. if we compare the ingredients side by side to a traditional provencial pistou soup.
What is it with Chefs selling out to brands? Albert Bartlett is just a brand. You can get the potatoes you wish in most places. Same with Marco and them Knorr stock pots. I even see him making rice and peas with actually garden peas. What's that all about?
“Selling out to brands” is what funded the production of this video (and paid the cameraman, videographer, sound editor, etc.) we don’t even have to pay to watch.
Stop trying to act like you're so pure. You're a worthless, talentless, online commenter. When you're gone, the world won't even know you existed. LOSER.
WTF ?! Why is the camera going behind something that blurs out all we are trying to pay attention to?! Cameraperson fail. Director fail. Send them both back to cinematography 101. Amateurs.
Elfe potatoes are very tasty. Make the best mash. It's like they already have butter in. Great tasting jacket potatoes too. Not too convinced about this dish though. Not the most exciting. The chicken skin is a good idea though.
@@kaliyepalata9973 Well, duh. Someone went to the press, so Michel had to defend his reputation. Those 'now paid' losers are most likely unemployed crybabies, who will never amount to anything respectable, in their puny, pathetic lives. When they're gone, the world won't even care.
I would suggest putting the potato water back on the stove with the skins of the potato inside to let it simmer for another 10-15 minutes. As long as it doesn't colour the water, you'd infuse the broth for an even better potato flavour! Thats my input for the day. You're welcome TH-cam.
the side camera shot is so annoying going behind the olive oil constantly.. It isn't artistic... it is annoying..
God damn it is he does like every 10 secoonds
Yeah I’d love to smack the person behind the camera
2:20 I wonder how much a bag of flavor costs???
boiled potatoes in a bowl.. nice
"We're going to blitz until smooth"
*GIANT CHUNKS OF HERBS VISIBLE*
Elfe? So they are good for you?
So herb water with potatoes why?
Where’s the Global knife?
Mr roux complet master
I hate British cooking show camera work.
It's either ridiculously too zoomed in on something in an environment where the chef is likely to move out of the zoom of the camera, or else it looks like the "button" camera of a sting involving an fbi undercover agent: *1:19*
No offense chef, but where else are you going to get Chicken crackling? Just asking.
Pay your chefs.
Glen MacPherson lol, he pays them in knowledge
Done. www.theguardian.com/society/2016/dec/19/michel-roux-to-give-thousands-in-back-pay-to-le-gavroche-chefs
@@tomsamplonius4297 my man! Thanks for this.
@@tomsamplonius4297 Guess where those 'now paid' losers are, currently. Fired and unemployed, or working at a fish and chips stand. Well deserved. If only idiots would read job descriptions, before they apply to jobs!
Off yourself. You're worthless and talentless, and the world doesn't care about you.
Do you you are particular salt? Rock salt, Sea salt, Malden salt, Ground salt or kosha salt? etc? Also whats the differences?
this guy should participate in the Iron Chef and who knows he can turn pro
lol... "turn pro"!
@@dugie90 lol
Three morons. ^ TH-cam comments sections, in a nutshell.
Or he could study in culinary school... Just so he gets the basics
its a bit like a pistu soup right?
+Ianthe22 In what way? A pistou soup is vegetables and pesto...
I dont know. Just thought the ingredients and way of cooking were similar. Ofc apart from the vegetable part. if we compare the ingredients side by side to a traditional provencial pistou soup.
+Ianthe22 I'd say they were in the same ballpark.
I agree on thatXD.
This guy should actually go professional!
and there you have a good feed for a 3 yrs old
What is it with Chefs selling out to brands? Albert Bartlett is just a brand. You can get the potatoes you wish in most places. Same with Marco and them Knorr stock pots. I even see him making rice and peas with actually garden peas. What's that all about?
Its all about the money
“Selling out to brands” is what funded the production of this video (and paid the cameraman, videographer, sound editor, etc.) we don’t even have to pay to watch.
Stop trying to act like you're so pure. You're a worthless, talentless, online commenter. When you're gone, the world won't even know you existed. LOSER.
In the potato soup you can use potatoes, or not. It’s your choice
@@CooManTunes and yet you feel the need to tell me so. Stone's in glass houses and all that.
Mental health check up is required before making this
Why?
WTF ?! Why is the camera going behind something that blurs out all we are trying to pay attention to?! Cameraperson fail. Director fail. Send them both back to cinematography 101. Amateurs.
Elfe potatoes are very tasty. Make the best mash. It's like they already have butter in. Great tasting jacket potatoes too.
Not too convinced about this dish though. Not the most exciting. The chicken skin is a good idea though.
nitelite78 It is a very simple broth. I made it and it is delicious.
@@Will057 Exactly. What's with these nitwits? It's not like Michel has to make veal Orloff, each time he cooks.
@@CooManTunes Shut up.
Who knows, perhaps Michel will stop keeping the service charge meant for his staff...stranger things have happened in this world.
so ure trying to ruin a colinery master of his trades reputation because u heard something youtube about him? really grow up
@@marksinnott9315 actually there were articles about it as well.
Since when was it meant for his staff? Did they not read the job description??? Off yourself, loser.
@@kaliyepalata9973 Well, duh. Someone went to the press, so Michel had to defend his reputation. Those 'now paid' losers are most likely unemployed crybabies, who will never amount to anything respectable, in their puny, pathetic lives. When they're gone, the world won't even care.
@@CooManTunes LOL triggered!
I would suggest putting the potato water back on the stove with the skins of the potato inside to let it simmer for another 10-15 minutes. As long as it doesn't colour the water, you'd infuse the broth for an even better potato flavour! Thats my input for the day. You're welcome TH-cam.
What awful music
Such horrible camerawork
Embarrassing..............