The Great Marco Pierre White. In the decades since his days at Harvey's. The portrait of him staring at the camera with the cigarette. To this day is intimidating.
@@theimben Mayo, salt pepper and a bit of sugar Bit of mustard, and a bit of fennel seeds The most important part of that is you don't just dress and serve. You put that bad boy in the fridge for at least and hour to let the flavors develop, let that salt seep into the vegs and the vegs to lose their moisture into the mayo mixture. Way better flavor than just mayo
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2:44
Brilliant!
The Great Marco Pierre White. In the decades since his days at Harvey's. The portrait of him staring at the camera with the cigarette. To this day is intimidating.
What's with the random full stops?
@@monkeytennis8861 It's probably typed like a classy ad script.
Marco so cute 🥰
Yum
Dressed the british way. Bland and raw.
How do you cook coleslaw?
@@theimben
Mayo, salt pepper and a bit of sugar
Bit of mustard, and a bit of fennel seeds
The most important part of that is you don't just dress and serve. You put that bad boy in the fridge for at least and hour to let the flavors develop, let that salt seep into the vegs and the vegs to lose their moisture into the mayo mixture.
Way better flavor than just mayo
@@Bigassboya well said
@@Bigassboya there's no sugar or fennel in coleslaw, you clown and that's still not cooking anything, is it? You've had a shocker there
It shows how good he is, he can make something as crap as that look lovely on a plate.
Where's the *KNORR* ?!!!
Try looking for it in 2007