I tried the ox in coal oil last July. OMG, it was wonderful. Makes me want to go to Manchester again just. Honestly, one of the best dishes I've ever had. Unforgettable.
Man UA-cam subtitles nailed it "Turnips may have sold date: mash which attorneys have been known in Seoul pastry bait, taken out pass through a sieve, and kept the little dollar for that so to speak some discs""And then also some have the words which cultivated mushroom and butthead other words, extreme flavors and we just had an awesome, just like them for a little bit foaming butter in a pan finisher in middle of this taco emotion"
+Renard LeBlanc Yeah it sounds like it could be awesomeFrancis Mallmann, whose restaurant 1884 is #37 in San Pellegrino's 50 Best in the World, does a coal-burnt Pimenton sweet paprika oil. Taking 2 cups of room temp or below olive oil in a metal bowl, stir in 1/4 cup of pimento dulce. Next, with tongs, and outside (a lot of smoke), plunge a small, glowing ember deep into the oil, averting your face. Once the flame is dead, remove the ember and extinguish in a bowl of water. Optional tsp minced garlic, sieved out before use. The oil must be room temp or below, lest an oil fire is desired.
foodie eyes you’d be surprised how many restaurants use microwaves pal. not for the full dish, just for certain steps. It’s extremely useful and convenient. We call it “chef mike”
Nothing worth eating on this video I’ve seen some hard work here with zero thought for any customer actually wanting a 3 course meal To at least half I’ll their tum
I tried the ox in coal oil last July. OMG, it was wonderful. Makes me want to go to Manchester again just. Honestly, one of the best dishes I've ever had. Unforgettable.
Man UA-cam subtitles nailed it
"Turnips may have sold date: mash which attorneys have been known in Seoul pastry bait, taken out pass through a sieve, and kept the little dollar for that so to speak some discs""And then also some have the words which cultivated mushroom and butthead other words, extreme flavors and we just had an awesome, just like them for a little bit foaming butter in a pan finisher in middle of this taco emotion"
Awesome , Nice one Adam.
Is it just me, or do Brits have a very different idea of "marbled"? That's a very, very, lean piece of meat to me
No we don't yes that meats quite lean and not very marbled
+Oded Zimron i was thinking the same, that meat is shit
same with your typical American chefs, they are very very marbled.
We plop that on the plate..
Sort of glossed over the coal oil part, sounded interesting.
Go to our main site you get the recipes there
+Renard LeBlanc Yeah it sounds like it could be awesomeFrancis Mallmann, whose restaurant 1884 is #37 in San Pellegrino's 50 Best in the World, does a coal-burnt Pimenton sweet paprika oil. Taking 2 cups of room temp or below olive oil in a metal bowl, stir in 1/4 cup of pimento dulce. Next, with tongs, and outside (a lot of smoke), plunge a small, glowing ember deep into the oil, averting your face. Once the flame is dead, remove the ember and extinguish in a bowl of water. Optional tsp minced garlic, sieved out before use. The oil must be room temp or below, lest an oil fire is desired.
Why Michelin stars for raw food? how difficult is it to not cook the food?
Top
did he said "microwave it" about the cake ??
foodie eyes you’d be surprised how many restaurants use microwaves pal. not for the full dish, just for certain steps. It’s extremely useful and convenient. We call it “chef mike”
looks like he took a dump in a bowl and added some cream
Where's the food ???
What's with this guy and the letter P? He completely over pronounces them.
He's taking the piss
rip off of lenclume ....venison tartar.
Crawford Campbell same owners
He was head chef there.
You guys should be less acidic. Food could also be an art form
Nothing worth eating on this video
I’ve seen some hard work here with zero thought for any customer actually wanting a 3 course meal
To at least half I’ll their tum
Plates of food poisoning
Adam Reid wannabe
Pretentious food