god the editing is so obnoxious, congrats on knowing how to zoom and track

bullion cubes and metal on teflon. The secrets to 3 Michelin stars lmfao

This is MAD GENIUS! I have never seen this kind of deboning before. I have never wanted to run out and buy a whole chicken from watching a video before.

What really makes this dish is the teflon shavings. No need for grated parmesan when you've got fluoride-based metal shavings. No mystery why he has three Michelin stars.

I cannot believe that he just surrendered all the pan juices and sediment left in the pan. Maybe he forget, maybe it was his choice, how should I know, why should I bother. (Example of what watching Marco cook too often does to you)

Best video I have seen on their process.

now lets get out the granules, be generous with them really brings out the flavour of the chicken

I made this and added some thai chilis into the mix. A knob of butter to finish it. Very good sauce. I was surprised. A more fruity butter chicken.

There's a sad seriousness about this man that I absolutely adore.

Nancy Silverton taught me to make sourdough bread 30 years ago.

"a pan has a thick, heavy bottom"

This curry is gorgeous 😍

I've made this cake twice now and will be making two more this week. To make the beautiful ruffles as Alice does has been a challenge, but the most difficulty I've had is with serving it, which is not shown in Julia's video. It would be easy without having to show the gorgeous presentation, but my people really like that part.

180? Really?? Lol is that celcius? 😂😂

No stockpots, no reason.

One half of the comments are reiterations of the same joke, the other half are people acting like they have the time to prepare a small amount of stock every time they want to cook something.

After watching this I had to watch Chef Jean Pierre’s Steak au Poivre just to get my brain working properly again

"That's how to smoke a joint," stock pot is needed, your choice.

I'm rather jealous of the chicken at the start. My choice.

I guess he's making this for the home cook but c'mon Marco, stock cubes and Worcestershire sauce?

juices run but they dont split the sauce

beurre monte would've sealed it for me 👌👌

Could somebody who really loves this man please let him know that he needs a decent haircut and shave. He looks like a slob.

Watching these vids has become a ritual to me. I pre-buffer the vid a bit, 2 to 3 minutes does the trick. I undress and rub myself in with a mixture of olive oil and 4 stockpots, sometimes 5, it's my choice really. There's no recipe. Then sit down in the comfy chair, start the vid and just let myself bake for around 5 minutes. Then restart the vid, roll over on my other side and repaeat it. Delicious.

Marco makes it look so easy and it looks delicious. He's got a natural talent.

The very first job is… oh shock a knorr stock product

Which knorr product will be shoe horned awkwardly into mash

Just tried out this recipe, that is very delicious. Thanks for sharing Marco!

Whatever reason you're here, just remember, its your choice.

Steak au poivre was something that didn't appear for a long time in West kerry.

You here that kids.... never allow time to dictate

I find the salt helps keep the garlic from getting sticky.

He is now an ordinary home cook. Like you and me

I wasnt ready to get hit with knorr so early in video

What has happened to this brilliant man. The stock cubes man, stop the stock cubes

I understand now

stock pot?

so thats how to make steak taste like a beef stock cube.

I only messed it up for a second, getting the first leg bone out on my first attempt.

I don't feel comfortable doing that to a chicken.

Look, its Dominic Miller, cooking!

It mentions the stock cube, or else it gets the hose again!

I love him but get the feeling he's just a little unhinged

No pissing about, love this man

I wonder if anyone has tried this recipe and can confirm whether or not this 'fruit curry' is any good?

Try fresh green peppercorns from Cambodian. Damn you are good.

Baking bread this way is terrible and really hard work without fun.

I love spaghetti 🍝 🙂

did he say 3.60 FOR A STEAAAAK???

I have searched all over and I cannot find the recipe for this delicious looking dessert. All I can find is the video, but it does not have a list of ingredients and measurements. Does anyone know if the recipe is available somewhere?