Peasants are much closer to produce than the average city joe. And even though saffron is expensive by weight for the amount you use its not all that much. Not that I‘m saying everything he says is true but bouillabaisse like a lot of common french food is cheap family sunday food.
@@jackismname It's a good point though. When something is growing near you, and all you need to do is pick the produce yourself, it only costs a small amount of your time instead. All of a sudden it is not so expensive.
A true genius, yes his presentation style is rough and ready but he knows so much........he's a walking cook book and yes I have tried his dishes.....some have failed some have not. But I had fun doing it, I learned stuff......I improved my skills and he gave me that desire to best myself. The guy is a legend
Keith Floyd was the best TV chef out there, he was nothing like the pretentious lot out there today. I've watched so many of his shows, and loved every one of them. Sadly missed, but never, never forgotten.
... love the energy, the passion, the unpretentiousness and fun that Mr. Floyd has in cooking. Looks like something one could rustle up for a quick and early breakfast. Cheers. 🥂
I remember watching him on TV for the first time in 1986. He was excellent. There had been other celeb chefs before him, but he was a bit like cooķing's punk rock: he swept everything away and made it fun again.
I was born in 1984. As soon as I heard his voice and saw his face I knew I'd watched him before. Probably started my interest for cooking. Thanks for this. I know who I'll be looking up.
@@Natasha26 ufd up ok Ju DM m mghfhgu her ugugugugugggyutyufifuguguguguyu ivugugugu try gugutuguguguigug Tutt year the tv tifffiggigugujgugugg yy uyiggugugiiyiyyiggigigiguguhuitgucicfjjgkgjggigigugjgjjgjggjgugugugigugugigjjgigguguguggugugugugjgjcj Nx Xa Xa McFaddenturudfhf goddlelaaGkfititufufjffduopeaa
As a chef, inspiring to watch this. Makes me a bit sad tho' to see how times have changed. Keith reminds me of myself 20years ago: cooking from the heart, not the head Chefs used to aspire to Michelin stars; nowadays we just worry about hygiene stars
Keith Floyd was 'essential viewing' when I was growing up my little Gastronauts !! Countless others have followed his presenting style but he was such a natural & totally knew his stuff ! Apart from one classic moment when a French or Italian housewife criticised his every move in her kitchen & pulled faces at his finished dish. Can''t remember what he had cooked though !
It's before the capitalist supermarket chains overflooded the small-town markets. In my home town in Island Rab you still can make it with your 5 pounds tho
@@eightiesboy Amen to that. I'm a professional chef and just looking at my bookcases I've got 4 different books by Gary Rhodes on classic British cookery. What a legend. What a brilliant chef He was.
@@Jafmanz Nope, you can eat those and you can use the for flavor. All but one, I dont know the name in english but its a small redish fish he picked up
Its actually more common than you think. You don't use it like white/black pepper and 5 gram of saffron can last you for more than 6 month of cooking, with shelf life of 3 years.
"It's a peasant dish", "if you can't afford the saffron, don't bother with the dish". Good old Floyd hahaha
Peasants are much closer to produce than the average city joe. And even though saffron is expensive by weight for the amount you use its not all that much. Not that I‘m saying everything he says is true but bouillabaisse like a lot of common french food is cheap family sunday food.
@@jackismname It's a good point though. When something is growing near you, and all you need to do is pick the produce yourself, it only costs a small amount of your time instead. All of a sudden it is not so expensive.
to be fair, powdered saffron is cheaper, and the amount he's using isn't any more expensive than the fish he's using.
This soup is tasteless, I can tell
Lol. I also love how he compares the Saffron to his own Coke habit and then slags off his producer on camera. Old Floydie never gave a fuck.
A true genius, yes his presentation style is rough and ready but he knows so much........he's a walking cook book and yes I have tried his dishes.....some have failed some have not. But I had fun doing it, I learned stuff......I improved my skills and he gave me that desire to best myself. The guy is a legend
What a guy. A true Chef,who loved his trade and enjoyed passing on his Knowledge. R.I.P Keith and thank you.
"This dish doesn't require wine in it. But it does in the cook." Legend😂
Hahaha , I'd missed that particular gem !
@@petermills542 a tv legend with great lines. Missed badly.
@@gargarcomedy A ' bon viveur' if ever there was one. I still miss him too & enjoy the repeats quite often still shown on TV !
Yes, his alcoholism was evident early on
He def talked like there was a bit of wine in him
Keith Floyd a genius who changed everything and we were so fortunate to have him beamed into our homes. Priceless.
a pity this culture has been replaced with 'Big Zuu' and the like . .. -what a disgrace .....
Keith Floyd was the best TV chef out there, he was nothing like the pretentious lot out there today.
I've watched so many of his shows, and loved every one of them. Sadly missed, but never, never forgotten.
He was a gentleman ...Not some twat using fake anger to get viewers or some loudmouth cockney knobhead talking bollocks.
And constantly pissed.
@K A What the fuck are you on about?
@@chrisolphert4173 Being constantly pissed and getting paid for it sounds good to me.
Lol, and rightly so.
"if you can't afford the saffron, don't bother with the dish"... classic Floyd.
"it's a peasant dish"
Peasants, fishbones, coke jokes?
Have a michelin, my fine gentleman.
I loved watching this man. And he lived life to the full. Quality. RIP Mr Floyd 👏👏👏
Now there was a man who knew how to enjoy life. Absolutely the best chef on TV ever.
... love the energy, the passion, the unpretentiousness and fun that Mr. Floyd has in cooking.
Looks like something one could rustle up for a quick and early breakfast. Cheers. 🥂
Floyd on Fish was an Iconic series. Absolutely brilliant
The original chef.
Loved his cooking shows and enjoyed the sights, he put on TV for us to enjoy.
RIP Floyd.
I love Floyd. Noone like him since.
Now I know where Marco gets his Olivoil measurements from.
Yes but I doubt you'd ever find Keith Floyd rubbing bog standard stock cubes into everything !!
But it's your choice
Too pissed to peel the garlic, let's just call it Rustic!
Cheers Mr Floyd! 😋
AMAZING!!! Thank you for posting
1:46 "...it does require wine in the cook...." 😂😂😂😂Bless him....
“More expensive than certain unspecified substances” 😂 Oh Keith, you were a gem.
Full episodes pls!!
Simply the best!
‘This isn’t a cookery lesson, it’s an eating lesson’ sums up his brilliance
I remember watching him on TV for the first time in 1986. He was excellent. There had been other celeb chefs before him, but he was a bit like cooķing's punk rock: he swept everything away and made it fun again.
I really like this guy as a cooking show host.
I was born in 1984. As soon as I heard his voice and saw his face I knew I'd watched him before. Probably started my interest for cooking. Thanks for this. I know who I'll be looking up.
did homeboy just make a cocaine joke?
yup, it was the 80s after all
It was ok in the 80s. Calvin Harris sang so.
@@Natasha26 ufd up ok Ju DM m mghfhgu her ugugugugugggyutyufifuguguguguyu ivugugugu try gugutuguguguigug Tutt year the tv tifffiggigugujgugugg yy uyiggugugiiyiyyiggigigiguguhuitgucicfjjgkgjggigigugjgjjgjggjgugugugigugugigjjgigguguguggugugugugjgjcj Nx Xa Xa McFaddenturudfhf goddlelaaGkfititufufjffduopeaa
I did this the other day with some French Sauvignon blanc (not necessarily ideal). Splendid. Thanks a lot buddy!
Love the way that Keith simply doesn't piss about.
3:31 The best sound in the world.
Stephen Philips, indeed, it's like music.
As a chef, inspiring to watch this. Makes me a bit sad tho' to see how times have changed. Keith reminds me of myself 20years ago: cooking from the heart, not the head Chefs used to aspire to Michelin stars; nowadays we just worry about hygiene stars
Keith Floyd was 'essential viewing' when I was growing up my little Gastronauts !! Countless others have followed his presenting style but he was such a natural & totally knew his stuff !
Apart from one classic moment when a French or Italian housewife criticised his every move in her kitchen & pulled faces at his finished dish. Can''t remember what he had cooked though !
An omelette with wild mushrooms
No, it was piperade and a Basque housewife...he even translated her insults for us!
th-cam.com/video/WWhTKXgTw_A/w-d-xo.html
5 quids worth of fish....more like 200 now
Danger of inflation
The sound of crushing garlics, crisp and fresh
Keith was my favourite tv chef
I love it when he gets his drink in to him
I respect a man who isn't shy with his olive oil!
You must love Marco Pierre White
@@tantemarianne7190 Marco FLAUNTS his ovolol
Where's the rest of it... ?!? Awesome chef
God, he's wonderful!
"...but this isn't a cooking lesson it's an eating lesson" you can tell that he enjoys life, that's gold...! 😂
5 pounds for all that? How times have changed.
My dad rented a small room in Central London for 15 pounds a week in the mid-80's. Huge change!
It's before the capitalist supermarket chains overflooded the small-town markets. In my home town in Island Rab you still can make it with your 5 pounds tho
@union310 Fish man in Carlisle pubs
It’s called inflation
@@UKTopGun
Oh thanks for clearing that up Peston
love keith top bloke
Stews are always the best tasting foods
He should have chucked the fish heads in the water to make a fish stock.
cheers to the frog!
a true master , ask gary rhodes or marco pierre white you total nonentities , two brilliant michelin starred chefs who rated this guy
RIP Gary.
@@eightiesboy
Amen to that. I'm a professional chef and just looking at my bookcases I've got 4 different books by Gary Rhodes on classic British cookery. What a legend. What a brilliant chef He was.
I deeply doubt that peasants, as dear Floyd says, who cook this dish, would throw away the heads just like that. Pity.
yes indeed but the cat and dog are not allowed in the kitchen...
@@Jafmanz ahahahha hw stupid u r. head bones tails are used to extrat the essence of the fish and can make great gravy sauces ecc
@@rakithadc7424 I wager my entire existence on the fact that you do not understand the meaning of my comment! hahahah how stupid am I?
@@Jafmanz Nope, you can eat those and you can use the for flavor. All but one, I dont know the name in english but its a small redish fish he picked up
@@SergioSoaresRibeiro I ama chef and have been for 23 years. My comment was a Joke....
5:30
That was a tad more than a drop, old chap.
Ah yes Saffron a normal part of every peasants kitchen ingredients
Its actually more common than you think. You don't use it like white/black pepper and 5 gram of saffron can last you for more than 6 month of cooking, with shelf life of 3 years.
they should put this on itunes , along with the next two classic series
Miss Keith really a funny chef 👍 lived his life to full
Till the end sadly died young rip sir🙏🙏🙏
3:48 🌳🌲🌳🌲🌳🌲😤😎oddly specific . Legend💯
TH-cam algorithm is on point tonight! 😁
And a year later, same for me!
I like your style dude
This looks like one of James May's cooking videos. They're unbelievably similar.
Legend
Ah the 1980s, when alcoholism and cocaine was normal on tv. And £5 was a fair bit of money in 1985, more like £15 in 2020!
Good times!
Why is a guy drinking wine immediately labeled as alcoholism? Another thing that’s different from the 80’s, people are babies these days.
@@LGRW313 No kidding! Don't get me started on peanut allergies, lol!
Evan because Floyd was a raging alcoholic. He regularly downed bottles on the show!
XpRnz drinker, heavy drinker, alcoholic, raging alcoholic are all different things. He definitely wasn’t a raging alcoholic.
If you can't afford the coke, you can't afford the saffron.
I don't even like eating seafood but I've watched Floyd On Fish at least 6 times over
This man transformed cooking on .television. We owe him a huge amount of debt👍🏾❤️😍😂👍.
And gave us Rick Stein. This man is a culinary God🙏🏽
Marco Pierre white: if you can’t afford saffron you can just use turmeric. It’s your choice
Yum.
“You can’t make bouillabaisse in Paris.”
What a legend!
I don't know about you folks but that looks delicious to me.
Nice food
Viewing this 2022. Absolutely love Keith, but £5 for all that fish. Like gold now.
5:29 His definition of a "drop of oil" is vastly different from mine. It's them dishes which come with free greasy lipstick.
I don't care about anything anymore, this man was a master hobbit of the highest class! Tolkien would approve!
1:05 palm slams weaver fish
5:30 Drop more? I hate when they do that.
18kg pan? bloody hell
The Olden Days.
More expensive than some substances......love you flyod xxx
lol. "it's more expensive than certain um, unspecified substances"
He is on cocain
bhu vidya oh, I thought he might have meant gold ...
3.57 "it's a drug in it's own right". Full confirmation of the drug innuendo.
Unbelievable lol
A zaddy indeed
Yes chef
Love the drug reference
Full episode: th-cam.com/video/3K4keB5q-pQ/w-d-xo.html
The stock would have been better if he simmered it with the fish heads, then added the rest of the fish/es later.
5 quids worth of fish?!?!
@matthew scoles well genius have you heard of inflation 🤔 5 quid then was worth way more than 5 quid today
Calm down you pair of old ladies
@@Thevoiceofreason84 Thank you, Albert.
❤My Heart
5:30 a drop more of olive oil, just a drop.
I have to have a drink .... Welcome back . Ha ha .
Who is also here right after reading about him in "taste" by Stanley Tucci?
Cheers to the frog
a little bit ov olivol :D, magic recomended video btw
Why cut it off. So BBC
That armpit moves bother me so much that I lol'ed xD
Forget the saffron its not necessary, and he forgot the fennel bulb. It makes a lot of difference much tastier. .. use the heads for stock
How can that much fish cost only $5.65? EVEN if this show looks 30 years old.... how can that much fresh fish cost almost nothing?
Less people and more fish back then.
If Gordon Ramsey was a stoner😂
😅Did this dude just dip his hand in hot oil?
Siva Karan asbestos fingers
RIP pal /
Guy looks like Wilson from house
They don’t make em like that anymore! 😄
6:06 He licked his finger and put it back into the stew.
+John27346 You had better call the police.
Can't stand it when chefs do that. Use a spoon, not rocket science. Still love Floyd though.
adds to the flavour.
So?
So what you’re not the food
how much oil has he used my god, he's practically deep frying those vegetables
Poached, not fried, you're about a 150 degrees off. Learn how to cook.
Where's part 2?
Martyn Elliott he dished it up at that end! What sodding more are you hoping for?
@@JulieWallis1963 jesus julie calm down.
that was hilarious
Saffron is the key.
I come here from Adam Ragusea
Looked a lot more sinple than I thought.