Listen you where told before its your choice 😂👍

😂😂

One yolk or two, it's your choice, egg

Good one! Hahahaa

The Marco-Pierre Schroedinger Egg Yolk paradox

5-6 hours in fridge. Or 4-5 hours

@@furdiebant YOUR choice realy

@@zratfacedz lol

*waves slaughtering knife around*

It’s your choice really

I've had seven in my life -- and five of those were in the box of six.

Im buying eggs from a home farm and these hens always give doubles and no one knows why. Also the shell is very thin thats how we know its doubles.

in some places they remove the double yolk eggs and sell them separately :)

I had a triple one when I was a child. I swear to god.

@@MarcAmengual bs

Mmm...salty

It's Your Choice

It's very simple

Approx

jokka83 it is your recepie it's your choice, the secret ingredient is you know what

Zero One only came to the comments to see this 😂

I have nee business being in Yoker

That's what my gf says when she pulls down my pants.

That was an Eggcelent Yoke

I was been eating double yolk egg my entire life😂

That´s the spirit!

Don't be cruel.

You could do that if you like, it's your choice!

🤣😂🤣😂

The AvaloniaN and be generous

As it is with many dishes, preparing takes time. Cooking, not so much. A true Greek mousakas (moussaka) takes a while, sometimes my mom would make the veggies part in the evening and the rest - the next day, because it takes hours to prepare and not so much to cook. Same goes for many meats - grilling, dry rubbing, marinating.

@@alanpotter8680 there’s no recipe

Because it has 4 forms of MSG, including actual MSG (MSG, Yeast Extract, Dried Mushrooms, Spices). It's basically poison. Google excitotoxin and read. Then stick to salt.

Doc but it tastes oh so good

It gives that sense of occasion!

@@doc9448 MSG is perfectly safe. This has been proven time after time

This comment nearly brought me to tears 😂

your choice

*marco vanishes*

Breathe in, or not. Your choice.

itz io shoiz

But if there was, it would be very simple.

That's optional

@@zackgaurus4267 It's your choice

"park it in the frig"

...but there's no stock pots involved here in the first place!!

Once had a tray of 30 double yolk eggs- pre smartphone era so no pictures. Did have an internal debate about my Anglaise though.

@@coyhutt8022 Bruhhh how did that happen

@@alainzheng1008 don't know, just a tray full of them. Bizarre.

@@coyhutt8022 I used to work in a kitchen once and we once had a pack of 12-15 eggs, all double yolkers. Made me realize they're not that rare.

@Millian Macalintal yeah those are really cooll

That alien looking forehead guy is so extra

Different goals. Heston's trying to cook something amazing; these videos are just about producing something good, at home.

​@@beeble2003True, shellfish poisoning is incredible. If you haven't tried it, please do.

@@Brandywine92 Buh?

Jekabs Trakais I just watched the great British feast and he also uses stock cubes in dishes he prepares for that occasion. Maybe it was sponsored as well I don’t know

it is pure chemistry you tart.

its a meme

Prevara or he just use them because it’s just good and he doesn’t give a fuck of what other people think. I don’t know.

it’s common in my country using stock cube or granule. we dont have enough time and money to make it from scratch.

11junkyard Yeah. He waves the knife about a lot too, makes meat sound like it’s exclusively owned by himself & creates something pretty average.

@@Daized2009 Why watch if you don't like the recipes?

& in come Marcos warriors. I watch it for the comments / entertainment. If you’re watching this for anything else then you’re probably the type who thinks Jamie Oliver is a top chef (which he certainly isn’t). It’s an opinion. Now go wave your knifes somewhere else.

@@Daized2009 why watch if you don't enjoy?! Behaviour of an oddball. Scottish as well, no wonder you're bitter.

MrDarkTides lol what makes you think I’m Scottish 😂. No in English, worked in kitchens for 25 years (stared & some right holes). What I enjoy (& always have) is watching people get all wound up about food. I’ve never seen anything that triggers the masses so much 😂, my whole career I pushed people’s buttons I will never understand it. It’s food, I enjoy watching it as much as anything else but it’s peoples defence that sustains me 😎 Have a beer 🍺

Happy new Stockpot

Happy new meatball

2020 was pretty rubbish... No stockpot

Come from 2022, we need more stockpot and aromat here lads!

Agreed. In his baked beans video he says something like "its always amazing how beans are bland, so we're adding ..."

Season your wife before you go down

I love how ramsey does something as simple as crack an egg or drop a pinch of salt and has to vocalize "beautifully done"...

​@@abidabid Opened the bottle of olive oil ... Sensational.

Also her: why does it taste like this? -Actually there's no real recipe

🤣🤣

Just use a bit of Knorr, like you would use the lube...

Actually that's a thing,and really effective,ever taste KY? Not so good,any food grade oil,cheap,available and tasty

😂

Your choice

@@davidpixton1980 why does this never stop being funny? I love it every time I just can't help it 😂

If we are really honest, it was the cullinary school's choice

@@PounceHeadBall2 okay :)

He's proven himself

Hey Lama, how about a little something for the effort!?

The secret ingredient: knorr aromat. Now you know

It's your choice

Whether it's your choice or not is your choice. There's no real recipe.

On anything! I am an Aromat fiend

I put it on my cornflakes in the morning. It’s my choice.

i put it on my cornflakes with wasabi and sciracha and pint vodka. fkn lovely

@@39LFC lol

Look up marco pierre white pomodoro sauce. There you have it good sir.

Actually we use pork on our meatballs this is Marco s version of Greek food not Greek at all

It is, after all, your choice.

Just a thin spread, like marmite

kind of goes against marco's "your choice" philosophy. If you like the meatballs very fluffy use more bread, if you like them dense don't use bread. Cooking is more about trial and error, not baking where you need exact measurements in order to get the right texture

500g finely minced lamb (use 10% fat beef for a lower fat option) 1 small onion, finely chopped and fried until softened 1 garlic clove, finely chopped and fried until softened 7g fresh finely chopped parsley 50g white bread, crusts trimmed off, sliced and set to soak in a little milk Sprinkle of Knorr Aromat ½ egg 2tbsps plain flour 1tbsp olive oil 500ml Marco’s foolproof tomato sauce 75g feta cheese (crumbled into chunks) or mozzarella (cut into pieces)

Additional.... In this video he looks like he's winging it but that recipe I listed is his official one for this recipe

@@AlphaBravoCheeseCake you are amazing. Thank you so much

It's your choice.

You take that back Joe - he was an ardent supporter of stock cubes in his own cooking at home before he got that sweet knorr stockpot supply.

of course its choreographed, you would complain if it wasn’t. No one is forcing you to view this or any videos, get a life!

@@sullivanspapa1505 The point is that it isn’t very simple for most of us because we don’t have studio assistants.

@@TheGodYouWishYouKnew Uniliver, who owns Knorr, is a multi national multi billion dollar conglomerate based in Europe, do ya think their going to produce this video with a smart phone and a shoe string budget?

@@sullivanspapa1505 You’re missing the point. The point is that he keeps saying how simple this dish is. It’s not a “very simple” dish. He had studio assistants do the prep work. In your house YOU do the prep work, rendering it not “very simple”. I’m sorry that you’re having difficulty grasping this “very simple” concept.

@@TheGodYouWishYouKnew I’m a fairly accomplished home cook and baker. At 72 I started a second career in culinary: team member, baker, prep cook and cook. Most people of moderate intelligence, you being the exception, would have no difficulty making this dish or any of Marco White Pierre’s Knorr related dishes. Maybe you should stick to your Twinkies and Diet Coke regimen!

Gavnochido Everything has chemicals because everything is chemicals. My big problem with a lot of “clean” food nonsense is a lack of understanding of that basic fact. Salt is sodium chloride, so I don’t get why people are afraid of putting other equally safe chemicals on their food. I’d be interested in trying Aromat, but I don’t think I’ve ever seen it in stores. I wonder if it’s only sold in Britain.

@@TJFosko "NATURAL" read it again...