Ramsey: scared he would hit me Oliver: scared he would touch me inappropriately Pierre White: scared he would hunt me down and feed my body parts to myself in small courses, whilst calmly explaining his cooking method
Considering Marco taught Ramsey, I wouldn't be surprised. But what's interesting to me is on many of Marco's recipes, both old and young, everyone thinks he would make a good serial killer.
@@algini12 I think most chefs are a bunch of stuck-up guys with a broomstick up their arses. Sure cooking can always be done better, but it is not brain surgery. MPW is scary though. People can laugh at his Knorr sponsorship, but the guy is obsessed with perfectionism. If he wasn't a cook he would surely be something less nice...
Wonderful, thank you! Here in the U.S., Knorr Stock Pots are as rare as hen's teeth. But you can find a workable substitute in "Better Than Bouillon" and various others. What you're looking for is a "base", or stock _concentrate._ It's real, actual stock, but concentrated until it's been reduced to a gel.
yeah, it's all good and well to meme about marco's recipes but unironically every single one of them is pretty much a michelin starred dish that's been adapted for the home kitchen so it's 100% guaranteed to slap
You know, we all may mock the advertising aspect of it, but he does frankly convince me that using stock pot is worth it, and since I've never bought any stock pot in my whole life I might as well try the one and only to see what it's really like.
this is the difference with other tv/celeb cooks .. their recipes arent recipes but montage/presentation instruction this right here is a traditional recipe that makes you look like a million dollar if you cook this at home ! thank you marco !
How to chop garlic as MPW in 3 easy steps: 1) using knife very, very fast adding a pinch of table salt 2) looking at the camera 3) smile and talking to someone, like James Bond (S. Connery) do Stares and talks at Ursula Andress (Honey Ryder) in "Dr. No" Still my favorite chef
@@damason724 obviously you've never seen Marco cut an onion -really- finely. The speed at which he does it, while maintaining eye contact with someone, is unmatched.
@@Tx66 dude it's a fucking onion... obviously you have never had to cut 50lb bags of them. Day after day, Like a lot of people do in restaurants... Guess what I've cut more onions than most people will ever eat or see in their entire life and I can tell you if you have a good sharp knife it is by no means rocket science... Your knife is put on your knuckles as a guide I could chop an onion with my eyes closed any way you like... I'm not taking away the skill it takes to do it but almost anyone with half a brain can do that. Not to mention Marcos old outdated French style of chopping an onion isn't even the most efficient way of getting the job done... But Marco is a master of his craft that's no doubt..
I think he is a great chef,he could cook anything in his sleep. His voice is so soothing and relaxing. I like the way he cooks, very homey and conforting kind of way.
@@miracles4u I did finish university and all that but really it was just bullshit all the way. Never ever got me to actually think, just to do mindless assignments for the sake of it.
I tried this the other day, added around 150ml of prune juice to balance rather than the full amount (dont really like prune juice). Delicious, and the meat is awesome too. I wish i could get those stock cups in Australia, as the dried ones probably have a different flavour. Nice vid.
I just executed this recipe it was delicious everyone loved it...I've made several of Marco's recipes from knorrs day...people can hate all the want the techniques and the process are awesome....and you can always switch it up or substitute "it's your choice"
I was 16 when I went to have my first pint of Guinness - and now I realise that’s why I loved it so much, it’s the natural next step forward from prune juice!
Quite true but who is brought up in a house drinking prune juice? The sort of man who would snort only tesco own brand vegetable stock with msg and call eating a steak an occasion
I didn’t know the memes behind Marco, I always thought it was just the olive oil, but the stockpot....holy crap so much material over a simple product.
People make memes about stockpot, but what they dont realise is that Marco is showing you the effectiveness of these stock pots in home cooking. He is not trying to advertise or make money off of it. Home cooks can follow these recipes to make their food.
This might be the first time he really roughly chopped an onion. In other videos he said he would roughly chop it and than made dices so small that it would take me half an hour to do it...with help of a meatgrinder or something like that.
I love Marco down to the ground, but I've never cooked with stockpots, so I genuinely want to know; does he season the meat or onions? Not even a few whiffs of salt? I've never cooked without salting the meat before putting it in a hot pan, or without a little sprinkle as the onions cook down, but he doesn't even seem to have a salt bowl nearby.
Stock pot advertisement or not, followed this and got blown away by how amazing this dish turned out. Didn't use guiness more so a local cheaper stout beer, but fricking hell I'm gonna keep this for future events.
You can add a stockpot or a stock cube, it's your choice. But I must warn you, choose wisely otherwise the next piece of meat that I fillet could be you.
@@benkennedy4894 Don't quote me on it but I believe it's related to cooking temperatures. If you put your ingredients into already hot water, the outside begins cooking before the inside. With cold water, the food has an even rate of cooking as the entire item has an even temperature when being brought to the boil. Maybe dropping the prunes into hot water for boiling would damage the outside or create an unintended, uneven texture. IMOO though.
"And when you go to the toilet with explosive diarrhoea, just put it in a bowl, keep it in the fridge, and serve it the next day with a few knorr stock pots, just like my dear mother."
marco looking the camera in the eye and saying what's best to do, while he's got to cook with a prep kitchen's utensils for a commercial. culinary youtube has come a long way
Stock cubes and pots are really a limiting factor for so many people. Once you learn to make your own, it really does make a huge difference. Everybody knows that "stock cube" taste (sorry Marco). For making stock very easily, a pressure cooker is sublime. If you try it you'll never go back.
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](/img/n.gif)
"Just slice quite coarsely"
*Shards of atom flying off Marco's knife*
Jonbombs turns the studio into a nuclear power station
Laughs...
Lol was thinking the same thing
For Master MPW, this IS chopped coarsely. He’d laugh at my attempts at chopping finely.
🤣
dude wakes up every morning and snorts a line of stockpot and he's ready to go for the day
well, who wouldn´t be ready for the day after this?
He also drinks a pint of olive oil
His dear mother’s italian that’s why
Stfu
Guinness world of stockpots
Marco proposed to his wife with a stockpot! And of course it was her choice!
"You bring it all together, balancing the whole thing, my other half", he said to his stockpot.
She says "Marco this is beautiful, how is it made?"
Marco:"There is no recipe."
very underrated
just add alil‘bitofolivoil
Lmfao
I substituted everything with more Guinness. It was my choice after all.
Aye and if you pour it from high enough you get a foam..
I dream about Marco making me dinner, whispering sweet knorthings into my ear.
Tom Morgan 😂😂😂😂💀
Yes
this is an underrated comment hahaha nicely done sir
I dreamed about him today talking about how to make tomato juice where he used one half passata to one hslf tin of tomatoes
@@jenssrensen1003 The best dream!
Marco Knorr's in his sleep.
how is this only got 22 likes? This fucking world man.
thats great.
@@MUFFINHEAD1985 Approx 22 likes
Brilliant!
Hahahahaha very funny
Ramsey: scared he would hit me
Oliver: scared he would touch me inappropriately
Pierre White: scared he would hunt me down and feed my body parts to myself in small courses, whilst calmly explaining his cooking method
RickRogers with a knorr stock pod
A fear a Knorr Rich Beef waterboarding.
Considering Marco taught Ramsey, I wouldn't be surprised. But what's interesting to me is on many of Marco's recipes, both old and young, everyone thinks he would make a good serial killer.
@@algini12 I think most chefs are a bunch of stuck-up guys with a broomstick up their arses. Sure cooking can always be done better, but it is not brain surgery. MPW is scary though. People can laugh at his Knorr sponsorship, but the guy is obsessed with perfectionism. If he wasn't a cook he would surely be something less nice...
He likes to hunt so he would get roaring drunk and set you loose in Surrey with a 10 minute head start 😉
The Ingredient List:
➣ 2 tbs of vegetable oil
➣ 2 smaller onions - chopped
➣ 3 garlic cloves - chopped
➣ 750 g of beef brisket or stewing steak - large chunks
➣ 330 ml of Guinness®
➣ 330 - 350 ml of prune juice
➣ 1 Knorr® rich beef stock pot
➣ 1 ts olive oil
➣ 10 - 12 prunes - ready to eat
➣ 200 g chunky bacon
Wonderful, thank you!
Here in the U.S., Knorr Stock Pots are as rare as hen's teeth. But you can find a workable substitute in "Better Than Bouillon" and various others. What you're looking for is a "base", or stock _concentrate._ It's real, actual stock, but concentrated until it's been reduced to a gel.
never had this much fun before, these comments on the marco pierre videos
The memes are basically the only reason I watch these 🤣
Same
I add a Rich Beef Stockpot to my washing, it gives it that deep flavour
Your choice.
Don’t forget the extra virgin olive oil too
I tend to use it more of a seasoning
Bwahahha😂
We make jokes (and many below are hilarious) but this recipe is actually fantastic. We've made it several times in my home during winter. Sensational
yeah, it's all good and well to meme about marco's recipes but unironically every single one of them is pretty much a michelin starred dish that's been adapted for the home kitchen so it's 100% guaranteed to slap
Yeah, the comments are hilarious, though he is teaching us his ways, and honestly it’s too bad he isn’t still producing these
Add two slices of bread with mustard to the stew. A classic.
those prunes will have you shitting for days
what do you eat as a side dish for this? or do you even need one? i plan to make this for easter
Advertising or not, I could listen to chef white speak all day. The godfather knows best.
Steve Reed there is something about how he speaks that makes you listen
Totally agree, his knowledge is just incredible. His Oxford Union talk is equally fascinating m.ua-cam.com/video/U-xCIstDBaI/v-deo.html
@@digitalcavalier great talk.
You know, we all may mock the advertising aspect of it, but he does frankly convince me that using stock pot is worth it, and since I've never bought any stock pot in my whole life I might as well try the one and only to see what it's really like.
@@james64ibm I tried it this past week... and it actually tasted great.
imagine being the person mpw is staring at while talking the entire time
O_______O
It's pretty validating to hear Marco talk so much about generosity with portions and garnish. He's a man of the people.
Marco's mate comes over for a visit.
Marco: do you fancy a brew?
His mate: yeah why not.
Marco: one or two stock pots?
I'll have a cube and a jenerusmountovoliveoil please
Underrated
It's his choice.
I just wanted to comment making it known how hard I’ve laughed at this the past 20 minutes. Jesus Christ
Yeah me too
0:28 I also tried to be cool and cut the garlic without looking at it. now im in hospital
i tried this too, now i have Knorr rich beef stock pots for fingers.
Three fingers rule as taught by the padawan Ramsey.
Your choice really
Binging Ramsay led me to this even greater legend
Same
Ramsay just gets on my tits a lot of the time tbh.
That's a bold combination of prunes and beef...my stool won't know what's happening
I like Marco Pierre White not solely because he is a remarkable chef but also because of his great philosophy about food.
Yes. Keep it simple. It doesn't need to be extravagant and garnished to shit. Just cook what tastes good to you.
Yes Marco is the most prominent philosopher of the stock podism school of thought
@@MMedic23A philosopher has to make money somehow, it’s not easy
Agreed. Well said
@@FutureAbebrilliant 😂😂😂
Wake up and eat a stock pot, something rather nice about it.
Dave Lewis But it’s your choice
And remember there's no real recipe
It's your choice really, but I think your choice may lack a tad bit more olive oil.
Or not. I did have an Italian mother.
this is the difference with other tv/celeb cooks ..
their recipes arent recipes but montage/presentation instruction
this right here is a traditional recipe that makes you look like a million dollar if you cook this at home !
thank you marco !
How to chop garlic as MPW in 3 easy steps:
1) using knife very, very fast adding a pinch of table salt
2) looking at the camera
3) smile and talking to someone, like James Bond (S. Connery) do Stares and talks at Ursula Andress
(Honey Ryder) in "Dr. No"
Still my favorite chef
I was thinking the same thing. He's my favorite chef.
All the mysteries of the world and it’s ‘meanness with garnish’ that baffles Marco
unbelievablescenes hahahahaha something he will NEVER understand
Another mystery to him is meanness of stockpot
the nature of god, the complexities of late capitalist economies, 'meanness of garnish'
I mean there’s literally nothing worse.
*onion roughly chopped, marco beautifully chopped it .
It's an onion man it's not rocket science at all
@@damason724right. people will find anything to worship lol
@@keyworksales6241 apparently.. woild anyone like to see me dice an onion if you thought that was good wait till you see me
@@damason724 obviously you've never seen Marco cut an onion -really- finely. The speed at which he does it, while maintaining eye contact with someone, is unmatched.
@@Tx66 dude it's a fucking onion... obviously you have never had to cut 50lb bags of them. Day after day, Like a lot of people do in restaurants... Guess what I've cut more onions than most people will ever eat or see in their entire life and I can tell you if you have a good sharp knife it is by no means rocket science... Your knife is put on your knuckles as a guide I could chop an onion with my eyes closed any way you like... I'm not taking away the skill it takes to do it but almost anyone with half a brain can do that. Not to mention Marcos old outdated French style of chopping an onion isn't even the most efficient way of getting the job done... But Marco is a master of his craft that's no doubt..
"big meat has less shrinkage".He obviously hasn't experienced Chicago winter's.
loll
Already contender for comment of the year LMFAO
fuck me haha, best comment right here you win.
hA hA
deegan727 😂😂😂😂💀
"Cuts the garlic quite coarsely"
**garlics turned into a fine paper-thin cuts**
The ingredients list gave me the runs.
Guinness will be the record I'll reach in the toilet after this meal
Guinness doesn’t cover that record for that you’ll have to go to the fecal standards and measurements institute in Stockholm.
Buaaahahahahahahahahahahaahaha
Lol but like reducing wine the 4 hours of cooking is just for the flavor
2:22 For it is written: *All recipes revolve around the stockpot*
You can add Gusiness or Vodka. Remember, its your choice.
OR STOCK POT
Thank you. This made me laugh my socks off
Does Knorr make Guinness cubes?
Hahahahhaa
If they did I would defo buy them
Excellent😂
I've had guiness out of a tap and guiness stock pots and you know what? The stock pots are better
No they don’t.
I've learned loads from this MPW/Knorr series. Lots of great techniques that really work!!!
The way this man says Caramelization is just fantastic. Marco could read the phone book and make it awesome.
phone book? what are you like 12?
@@TheJanko301 Yup.
He did that it's on audible
I think he is a great chef,he could cook anything in his sleep. His voice is so soothing and relaxing. I like the way he cooks, very homey and conforting kind of way.
This man always makes me think. «We live in a world of refinement, not invention»
This man is a really awesome mind
University's have been doing the same for the last 40 years or so
@@miracles4u I did finish university and all that but really it was just bullshit all the way. Never ever got me to actually think, just to do mindless assignments for the sake of it.
"One bottle of Guinness... to start"
Brisket is awesome. I used it in a casserole recently. 3 hours in the oven - beautiful.
I saw beef and Guinness stew and I thought "there's bound to be a few stockpots in this one 🤔"
I tried this the other day, added around 150ml of prune juice to balance rather than the full amount (dont really like prune juice).
Delicious, and the meat is awesome too. I wish i could get those stock cups in Australia, as the dried ones probably have a different flavour.
Nice vid.
Well now you can get them. Amazon sells them.
dannycrankovich keep this on the down low but I knorr a guy who can help
i think you can, but its not knorr that do them there, i lived in oz and i saw continental ones there at coles or woolies.. same thing.
"If you choose, choose wisely. Or don't it's your choice really."
LOL
Good to know this recipe requires stock pot too.
Previous video's made me buy a truckload of it.
RobbieFPV how else do you think he won all those stars?
add stock pots to your morning cereals! With a tiny little bit of basil, and a splash of olive oil it will blow your mind!!!
I can't believe Marco didn't rub the beef chunks in Knorr rich beef stockpot paste before he braised them in the cast iron pan
what ya'll came for: 1:49
I just executed this recipe it was delicious everyone loved it...I've made several of Marco's recipes from knorrs day...people can hate all the want the techniques and the process are awesome....and you can always switch it up or substitute "it's your choice"
Why did you say “it’s your choice” in speech marks?
@@JulieWallis1963 cause usually in his video recipes he says that
Much like crying, it's your choice
Execute only your mother in law
Not gonna lie id eat all of that on the sofa with no shirt on and digest for 10 hours
I'd do the same...and just as I'm about to rise from my week long diabetic coma I'd do it all again. Stock pot 4 life.
I'd wear a slutty nighty
@@nickelmouse451 tell me more ...no homo
I would pick out the nasty prunes and fatty bacon and then eat it
@@rbeck3200tb40 Right, but this thread is for those who are also willing to detail their choice of clothing (or lack there of) whilst eating it.
I could watch him chop veg all day. What a pro!
Just what I need to un-clog a problem
I was 16 when I went to have my first pint of Guinness - and now I realise that’s why I loved it so much, it’s the natural next step forward from prune juice!
Guinness isn't Guinness unless you snort a stockpot with it
Quite true but who is brought up in a house drinking prune juice? The sort of man who would snort only tesco own brand vegetable stock with msg and call eating a steak an occasion
So calm while explaining....easy peasy recipes
Guinness + prunes = exploding bowel syndrome
Hahahaha great!
@mick taylor don't forget a couple stock pots.
But it will have that richness of flavour.
yeah it's pretty shit
@mick taylor Right here officer, it's this comment.
They needs to be more programmes on Television showing Marco's genius and him creating Excellent dishes
86 the prune juice! Keep the Guinness! I use extra stout
The more I think about it. He would have been the best Hannibal Lector ever!
I ate his liver with some fava beans, stockpot and a nice Chianti........................;)
Imagine his fava bean recipe...with a stock pot.
This is a great cleansing meal if you’ve been constipated for a while
I didn’t know the memes behind Marco, I always thought it was just the olive oil, but the stockpot....holy crap so much material over a simple product.
"We live in a time lf Refinement and not Inventions"
"Less shrinkage" story of my life.
Guinness and Prunes is like Mentos and Coke in your stomach!
😂😂😂😂😂
People make memes about stockpot, but what they dont realise is that Marco is showing you the effectiveness of these stock pots in home cooking. He is not trying to advertise or make money off of it. Home cooks can follow these recipes to make their food.
@dannycrankovich I added cranberry juice instead... taste awesome too ^^
I watched about 15 of these videos before I realized they were stock pot ads. I kept asking myself “What the fuck is a stock pot?”
All the comments with people complaining, as if they wouldn't wolf into it. Very odd
Haha woof woof im lovin it mc donalds
I’ve never seen another man flex as hard as Marco chopping garlic with a laser-sharp knife while not looking.
I'm having trouble concentrating with the GIANT tin of mustard flour on the shelf
“ What prune juice does” it’s gonna make me be in the bowl all day long 😂😂
This might be the first time he really roughly chopped an onion. In other videos he said he would roughly chop it and than made dices so small that it would take me half an hour to do it...with help of a meatgrinder or something like that.
We live in a world of refinement, not invention
I need one of these oven dishes.
I love Marco down to the ground, but I've never cooked with stockpots, so I genuinely want to know; does he season the meat or onions? Not even a few whiffs of salt? I've never cooked without salting the meat before putting it in a hot pan, or without a little sprinkle as the onions cook down, but he doesn't even seem to have a salt bowl nearby.
Stock pot advertisement or not, followed this and got blown away by how amazing this dish turned out. Didn't use guiness more so a local cheaper stout beer, but fricking hell I'm gonna keep this for future events.
The local beer was probably better to be honest
Choosing a local stout over Guinness is like parking a porsche up the road to avoid paying for parking
I find it unsettling the way he points at things with his knife.
wow, looks yummmy and i am feeling hungry must be very tendering meat guinness and prune juice are giving nice flavour and colour
You can add a stockpot or a stock cube, it's your choice. But I must warn you, choose wisely otherwise the next piece of meat that I fillet could be you.
I hope everyone's toilet is prepped correctly.
Already added several knor rich beef stockpots.
Add stock pot
mick taylor starting to understand why the knorr videos disable comments
Impossible to not be fully glued to his every word.
Imagine someone tries robbing Marco.
All they hear is; “it’s your choice”
..Then suddenly *pocket knorr*
He would be great in goodfellas, just standing behind Paul in prison like 'ah nice and coarse, i like that rustic mouth feel'.
Prunes put into cold water first then brought to a boil. I wonder if there's a difference with just putting them in hot water to begin with.
Saruman The White good question. Probably has to do with the fact that it takes more time if started cold.
@@benkennedy4894 Don't quote me on it but I believe it's related to cooking temperatures. If you put your ingredients into already hot water, the outside begins cooking before the inside. With cold water, the food has an even rate of cooking as the entire item has an even temperature when being brought to the boil. Maybe dropping the prunes into hot water for boiling would damage the outside or create an unintended, uneven texture. IMOO though.
CKSiLo thats exactly the reason, you know your stuff
yes, try it you will find out
Or just drop them directly into the toilet.....Its your choice!
and by adding that rich beef, it gives it that richness of flavour, which is needed in a stew, if we're honest - pure wisdom
nothing like it, i've used beef shank and ox tail to this dish, just amazing
He could've poured some of the beer in the pan he fried the beef in and turned it into stock pot
"Onion roughly chopped"
*Proceeds to go Atomic Samurai on the onion*
*atomic slashes the garlic 👀
There's a representative from Knorr standing behind the cameraman with a loaded firearm
"And when you go to the toilet with explosive diarrhoea, just put it in a bowl, keep it in the fridge, and serve it the next day with a few knorr stock pots, just like my dear mother."
your choice
0:59 dude measures his beef by cocaine .. love it
This looks really fantastic. I think I’ll try this recipe out and scoop it over mashed potatoes. I’m already hungry
marco sees the richness within his food
level 100 olive oil boss
marco looking the camera in the eye and saying what's best to do, while he's got to cook with a prep kitchen's utensils for a commercial. culinary youtube has come a long way
He said 350 ml prune juice but I always thought there was no recipe
Vantom “approx”
It’s your choice
Really!? That’s the part you’re questioning
Ah you came all this way, just for that... comment
Prune juice and prunes? Is this saying something about Marco's digestive tract?
This is madness.
NO!!! THIS, IS
*_stock pot_*
I forgot that I had my play speed at 1.5 and I didn't even question that he was chopping that fast 😐
That looks absolutely amazing.
I dont trust anything with prunes in it. If you aren't careful, you will become quite acquainted with your bathroom.
Stock cubes and pots are really a limiting factor for so many people. Once you learn to make your own, it really does make a huge difference. Everybody knows that "stock cube" taste (sorry Marco). For making stock very easily, a pressure cooker is sublime. If you try it you'll never go back.
Of course he k-knows that u booby. Just gets paid 10,000 every time he mentions them....
What I take from his videos apart from stockpots is to use big chunks of meat etc in pies and stews. Makes sense.
He is obssesed with the beef stock pods 😂
Nope, he’s sponsored.
@@zen3817 Oh really
Absolutely genius recepie
Fall out of my chair laughing at these comments...but...still enjoy watching the godfather of culinary delights.
1:55 casually grabs inside of boiling pot