we have a very similar dish in my restaurant where i work as a chef. red endive, roasted pears, goats cheese, candied walnuts, honey and black pepper dressing. simple, easy to make ina busy service and very popular. my head chef was trained by marco.
Cardinal sin is putting sugar on Belgian endives. With respect, the Bitterness is part of this great vegetable that I grew up with as a Belgian. Raw Endives should not be very bitter when cut correctly, you always have to cut the stem, and at the start of the saison, when they are more bitter, the hard centre. Marco omits that unfortunately, revealing a lack of knowledge about the vegetable.
15:34 truer words never spoken, marco
Wrong. Two large nuts in your mouth is worse.
My wife would beg to differ 🫡
I knew which quote this was going to be before clicking the timestamp.
I love you for uploading these
The last thing you want is a pear.
Mother Nature is the true artist but a chef who uses his hands, his brain, his heart and knorr touch of taste is a God.
There we are
I prefer to cook in a stock made from knorr pear stock pot - it’s my choice - there we are
Why all the hate?
@@nskla2627 it’s not hate it’s love - undiluted - with its water content removed
That joke isn't played out at all. Great job buddy!
@@oneball1926always remember, in whatever you do, to respect the humble potato
I dont think they get that you're just taking the piss without hate....its that simple 😂@@lvlup387
Sugar becomes our salt.
so obviously this guy is a special chef BUT that doesn't mean he should be in front of a camera LOL
This man, in 40 years, went from screaming every word, to barely uttering a whisper.
Because he is getting older.
Amazing chef. I love your aporoach snd thoughts.❤
Marco is the only one who can call Sous Vide a Vacuum Sealer and I'm ok with it
You mean “a vacuum sealer ‘sous vide.” Word order matters.
we have a very similar dish in my restaurant where i work as a chef. red endive, roasted pears, goats cheese, candied walnuts, honey and black pepper dressing. simple, easy to make ina busy service and very popular. my head chef was trained by marco.
Marco is the man! Love him he knows his stuff
This is mesmerizing
Delicious thank you
15:35 Speak for yourself Marco
@15:33 Marco speaking from real experience here
15:34 Letting the side down
This dude is now high on his own supply! Used to love the guy now he acts like a nut bag
a nut bag?
He's kinda like Shatner or The Hoff… really leaned into the parody of himself.
I mean, he's just making a dish? What was the problem with it? Went too slow? Wasn't good enough taste for you? What?
Why does this have < 500 views. F you youtube algorithm
I never knew that endive was chicory. I love learning.
Mmhmmm cooked in plastic an hot water.
Cardinal sin is putting sugar on Belgian endives. With respect, the Bitterness is part of this great vegetable that I grew up with as a Belgian. Raw Endives should not be very bitter when cut correctly, you always have to cut the stem, and at the start of the saison, when they are more bitter, the hard centre. Marco omits that unfortunately, revealing a lack of knowledge about the vegetable.
Why is he whispering?
Maybe it is meant as an ASMR video?
Nothing more natural than cooking stuff by sticking them in a plastic, vacuum sealed bag
😂...I seriously hope you understand why though
@@jamesward6175 you hope I understand what?
There's nothing natural about pots, pans or knives either. So what?
Knorr stockpots are supernatural though
Isn't there TH-cam for kids???
There we are