Marco Pierre White’s Steak Dinner required all hands on deck

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Now that I've attempted some of Marco Pierre White's more famous dishes to varying results, this time I wanted to make something that I would choose off the menu: Scotch Steak, Confit of Shallots and Garlic , Mushroom Fricassée and a Red Wine & Shallot Sauce... Easy Peezy, right?!
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[@antichef]

Check out Made In's Carbon Steel Griddle by using my link to save on your order - madein.cc/0524-antichef

[@faithsrvtrip8768]

I'm drooling over that carbon steel griddle. Good on any stove including live fire. Love it. It's on my to-buy list.

[@madroot]

If you remove the parsley stems, you might get the same results. Looked delish.

[@dameannemac]

Aye laddie

[@XxMrRoachxX]

IT"S RAW!!!

[@sherryfredrickson8448]

Make notes and make it your own

[@morefiction3264]

Scotch Beef: Pick up a Rib Eye at the grocery store and a bottle of Scotch at the liquor store. Cook the beef. Drink the Scotch.

[@inf0phreak]

Instructions not clear. I think I'll get myself another scottle of botch!

[@faithsrvtrip8768]

Oh hell yeah. I like the way you think and cook :) Cheers mate!

[@jkingston5498]

Perfect

[@nalaredneb78]

throw in two bay leaves for garnish

[@morefiction3264]

@@nalaredneb78 I'm not driving.

[@afroborilafemme]

Puerto Rican entering the chat: Jamie you enjoy life and drive safe with your two bay leaves. Ignore the naysayers. I put four in one pot of arroz con gandules. 😂

[@catherinewalker2882]

Totally!!

[@DebatingWombat]

And just see what Super Slav Boris does when he’s using bay leaves: Definitely not sticking to one. Honestly, you need to go way overboard with the amount of bay leaves to make the taste overpowering, as the flavour tends to be fairly subtle. I’ve quite often used several of them in a dish without the results being off. I think the low number of bay leaves in some recipes is more about not “wasting” a lot of bay leaves than avoiding them drowning the other flavours.

[@VeteranVandal]

4 definitely leaves a lot of taste.

[@OtraConta]

Brazilian entering the chat: here’s a good rule of thumb - regardless of the recipe, always double the bay leaves and triple the garlic.

[@gagamba9198]

Four?!?! And you lived to tell the tale?! Wow!

[@FishareFriendsNotFood972]

I don't think he means those type of plastic gloves, those are medical grade plastic gloves, designed to be thin and NOT insulate from heat (because it is useful to doctors to be able to accurately tell the temp of things with gloves on and just generally be sensitive). He means kitchen plastic gloves, like the heavy duty ones you wear to wash the dishes.

[@limitlessbydesign]

I think so too, we also use those nitrile medical gloves to be able to feel pulse, bumps and lumps, test tenderness , etc. but still have a barrier of protection.

[@eggpassion]

yes, you'd definitely be looking for marigolds instead of the nitrile gloves for handling hot food/water! jamie was brave going in with those onto boiling hot veg.

[@diamondstud322]

Does anyone know why wring out hot parsley and not put it in an ice bath? I think both work for preserving the color, and cooled parsley seems easier to wring out.

[@FishareFriendsNotFood972]

@@diamondstud322 Hot veg/fruit produces more juice! That's why I microwave my citrus for 5 seconds before I juice them, they create WAY more juice that way🙂

[@theeddorian]

@@diamondstud322 Masochism.

[@natalieking2497]

I know your shows don't have a story as such, but the interplay and beefs you have with different chefs via their cookbooks definitely feels like fun subplots alongside the quest of the recipe you're making.

[@MadameX_]

One thing is clear about the MPW series, he should not be writing cookbooks. His type of insane mastery is his alone, in his head. Not translatable. Jamie you’re a champ for taking him on.

[@joewhite2976]

Fairly common for higher end cook books especially from fine dining chefs to expect the person to have a fair bit of prior knowledge. The cookbooks aren’t aimed at someone with no knowledge and they often expect you to reference other parts of the book

[@PassiveAgressive319]

💯. I’ve mentioned this before as well. I doubt that these recipes have rigorously tested like what American Test Kitchen do

[@TheHiddenNarrative]

This might be sacrilegous to say, but I actually like a lot of his stockpot recipes. They're so quick and easy, and taste good too. His chicken chasseur recipe is my go to for it now.

[@algini12]

@@TheHiddenNarrative I'm handing you a hooded dark cloak and a torch as we are in the same sacrilegious cult. His version of chicken chasseur with a stock pot is the best version I've ever made. I often wonder why it doesn't get the rave reviews it deserves. He's not my favorite chef. Pepin is. But he's number two with a bullet for me. And not his young recipes from the White Heat book. But his later years simpler stuff with the Knorr stock pots. He responded to a sell out comment about getting paid by Knorr to do them, saying he doesn't care and won't apologize for supporting his family. But these Knorr recipes are great and a gift to us all, so I'm glad he sold out, if that's what idiots want to call it.

[@JuanProano-uh9sp]

@@algini12 Knorr and olive oil, the only things that you need (according to MPW)

[@Y2KNW]

"A 'large' piece of butter" I expected to hear Julia telling you to go with the larger of the two lol.

[@Spyhermit]

and that would have been the correct answer. Chef amounts of butter start with a stick. Half recipe? half stick.

[@LesliSagan]

@@Spyhermit It was confit! ALLLLLL the butter!

[@RomanII1997]

For a confit, especially. But hey, the shallots and garlic looked like pretty nice oven baked ones soooo not bad either

[@Leadlobotamist]

If it is at all French inspired, it's always a full stick. Probably more.

[@sureitsdanny]

At least! The whole stick should've been the middle option.

[@azyfloof]

Every time someone complains about the bay leaves, Jamie adds one more :D

[@groofay]

"Then it says add one bay leaf, so in goes a full box [glances at camera]"

[@azyfloof]

@@groofay [stares dead-eye into the camera] I'm. Not. Driving.

[@nancydelu4061]

Es natural.

[@LeapYearJay]

I’ve been cooking for 25 years and I couldn’t tell you what bay leaf gives a dish

[@Sniperboy5551]

@LeapYearJay I mean, it’s easily overpowered. It does add a certain… earthiness and aromatic quality. The flavor is hard to explain.

[@tcaldwe]

No one of consequence calls them shallots. Its always pronounced shallots.

[@denisepaul7274]

Hahaha

[@kl6960]

😂

[@NadiaCBorba]

Ohh, so I'm pronouncing it correctly then! Thanks!

[@bahhumbug9824]

As in the "The Lady of Shallot"?

[@lauramercer6676]

It's SHALL-ots not shal-LOTS

[@Zobrombee]

The extra bay leaf bit gets a laugh out of me every time. Love the videos. Thanks for all the recipes and entertainment!

[@teresat5496]

Every time

[@urbancrawlerx]

I'm glad he's responsible and doesn't drive after such indulgence lol

[@apolace7242]

Very interesting because there were a lot of things in this dish that you just wouldn't know to do unless you've worked under a trained chef before. Like he definitely meant 6 cups of parsley PICKED. You pretty much never make something with parsley stems in it by time of serving. I don't even know how many hours I have spent picking herbs from stems in a kitchen. Definitely a TON. Another one is that Garlic/Shallot confit could be cooked in a little tiny pan or tray with sides, and you could've wrapped the container with the foil. You definitely needed WAY more butter. For a confit, you want to have what you are cooking fully submerged in the butter or olive oil. Shows that Marco while being a great chef, is a horrible recipe writer! Great job tackling these!

[@ilunga146]

Thank you, Gus.

[@tildessmoo]

Somewhat disagree, in that parsley stems are full of flavor, and properly chopped aren't too fibrous. That said, for a chef at a European fine dining restaurant, Marco definitely meant just the leaves. A possible workaround if you want to use the stems anyway would be to use a blender instead of a food processor. (Or a robot coupe, but you need a lot of spare cash to have one of those in your personal kitchen.)

[@mevolander8478]

any idea what the 2 pounds (as the recipe states) of rock salt is about? surely a hot oven would keep it just as hot. is this some artefact from the 90s?

[@Spyhermit]

I'm guessing the rock salt draws in all the water vapor from the air, helping the veggies drink in the fat. and the parsley in that photo has almost certainly been liquified and strained.

[@apolace7242]

@@tildessmoo I love parsley stems and actually would eat them while on the line. People called me a rabbit. I’d have all sorts of entrees fired on sauté while legit stuffing myself with herb stems. I’m just saying as far as this book goes in the time it was written it was definitely intended to have no stem.

[@kasparhelfrich]

the expression is: Leaf Laugh Love

[@Y2KNW]

Leaf Laugh Not Driving Tonight

[@Cockdonut]

I laugh at leaf lovers.

[@tildessmoo]

Get outta here Laugh Not driving tonight

[@FishareFriendsNotFood972]

This comment is truly perfection *chef's kiss*

[@kasparhelfrich]

Chef's french kiss back... 😂

[@bendunselman]

Excellent time management executing work for 4 cooks and 8 items.

[@maya-gur695]

When I see Marco Pierre White in the title, I know the video will be a wild ride.

[@frankennyg1]

I'm really concerned for you and really think you should consider attending a Bayleaf Anonymous meeting. I never really worried before, but now you're really in denial, and I was alarmed when you said, "if I add 1, 2, 3, 4, 5, I'm not going to know it's there." There is definitely a problem when you deny you are affected by exorbitant amounts of a certain substance . I hope you get the help you need.

[@hudach4523]

I am dying 😂😂😂😂😂

[@LunarLocust]

If a grown man wants to consume bay leaves in the privacy of his own home, who are we to judge? So long as he isn't selling bay leaves to children or robbing old women to buy more bay leaves then mind your own business.

[@Sniperboy5551]

@LunarLocust Very libertarian take

[@revolution6661]

@@Sniperboy5551”very conservative response”

[@lucycat241]

I love the fact that you show the reality of home cooks when we realize we are out of tinfoil. I usually run out of chicken stock, lemons or something else and then its off to the grocery store. 😮

[@janbirk3309]

honestly, quite invested in how his alocasia polly develops in the background

[@jody-annesullivan4547]

Same, I can never keep an alocasia alive!

[@DizzyBusy]

They're such little divas. I'm almost certain my alocasia brought spider mites into my home and that a lot of my plants got infected because of it

[@Kate31415]

I accidentally forgot to take three bay leafs out of a sort of vaguely east asian inspired carrot and coriander big soup pot I made last week. And they just got blended in with everything else at the end. And you know what, it was amazing, they added a hint of bitterness to the sesame, coconut milk, carrot and pepper flavors, which were all quite sweet. So I'm all in Team Maximum Bayleaf now.

[@tmtb80]

Try getting your hands on some bay leaves from India for your soup. They are great big and taste Licorice-ish, kinda like thai basil.

[@ravensdark99]

Tip on cleaning chantarell : take water and put flour in . Put mushrooms in get them quickly out not to suck water and voila . Completely clean . The flour will grip all the dirt

[@sugarblue7571]

there was a study that showed that washing mushrooms have no effect on browning, instead it effects cooking time. In a proper kitchen everything is timed to seconds so you need to brush them but for home cooking washing is perfectly fine

[@nancysturm9162]

Keep it secret Keep it safe. ❤ Don’t sell yourself short re how your dish compares with his professional photo ( and almost certainly enhanced to some extent. ) I think you did an amazing job for a home cook.

[@lilbatz]

It looked fabulous. Food stylists are a thing and I doubt that picture food was edible.

[@bethotoole6569]

@@lilbatz Yup you are correct. I've seen documentaries on food styling.. it's crazy. But Marcos book is dated so perhaps it wasn't as much as I expected...

[@J_Gamble]

The stringiness might be because you left the stems in instead of stripping the leaves off. Who knows, really Chef MP is kind of, um, fond of himself.

[@charlesdalgleish223]

Stem and chiffonade then chop before blending. Same w basil for pesto to prevent stringy greens. Just a tip from a mom and pops italian kitchen

[@Sniperboy5551]

Egocentric, but he’s a brilliant chef.

[@angelmartin7310]

I don't get that impression from him. I also hear he is the nicest man you'll ever meet IRL

[@theblackshawarma3605]

Every single recipe in that book it utter madness. You think "Oh it's just steak" but nooo, Marco Pierre is literally a mad genius. Hats off to you for taking on such a behemoth

[@pegm5937]

Jeezuz. How come I only see all of the love comments, yet some people are giving you grief, Jamie! ❤ Re: the bay leafs. I was making a soup this past weekend and the recipe didn't add a bay leaf. I tasted the soup and added a bay leaf. What a remarkable umami hit. Then i heard Jamie in my head saying, "I'm not driving" and added another. Perfection. This is cooking, folks, not baking. It's not an exact science; riffing is encouraged. Two bay leafs totally hit. Jamie, never stop with the special effects. Please. (Canadian, gotta be polite) I ❤ them all.

[@danielsantiagourtado3430]

Congrats on 400 K ! You're amazing ❤❤❤❤

[@gabrielthorp9804]

As a professional cook I always assume that every recipe that I find online or in a book (especially from Michelin starred sources) calls for fresh bay leaves. The fresh ones lend more flavor & aromaticity than the dry, as the dry age they lose the qualities that make bay leaves useful. So yes, always double when using dry, the fact that anybody argues otherwise is proof that they don't think about the context of the recipes that they are cooking. Which is the most important part of cooking other people's recipes.

[@gabrielthorp9804]

One small Critique, you can just leaf (hahaha) the parsley out on the counter uncovered if you're leafing it in water, it will even slowly grow hydroponically as long as you change the water daily. It will consume all the tasty minerals and such out of the water, changing the water daily replenishes that supply of minerals and such helping it grow healthier. Edit: All the water sitting on the leaves will cause it to go bad faster, which is why you don't want to cover it, the water that evaporated got stuck under the bag and settled on the leaves. (You didn't allow it to leaf)

[@gabrielthorp9804]

One last thing, Marco probably used hot cream for the creamed parsley and just didn't write it thinking you would assume it. Throwing cold cream in a blender tends to either ruin most things that are cooked, or thicken the shit out of them depending on what that thing is.

[@softdelinquent]

​@@gabrielthorp9804 thats so useful ! however, i dont really use parsley all too often, but i do use a good bit of cilantro depending on what im cooking, so, can you keep cilantro fresh the same way that youre describing for the parsley ?

[@gabrielthorp9804]

@@softdelinquent You can Keep any herb that way, this includes the edible greens of plants like carrot greens. I'm not sure if it matters but keeping them in sunlight may help, though i've seen it work without sunlight as well. On top of that you can re-grow your celery & do a whole load of other shit hydroponically. If you'd like to enhance this you can buy plant food off of amazon & regularly feed your herbs some extra nutrients.

[@tmtb80]

You can also grow cabbages from a cabbage core...and they are very cute little cabbages. Also, about those bay leaves, not only fresh bay leaves are fun but also try all the many different kinds. Indian ones are giant and taste kinda like thai basil. I'm partial to Turkish bay leaves myself.

[@RobbDizzl]

Regarding your doubling of the bay leafs. If you ever used good fresh bay leafs, you’ll realize that you could easily use two or three times as much dried bay leafs. Plus, it’s a beautiful herb, you can hardly use too much.

[@yolman25]

OMG 😳 this guy's recipes are a nightmare 😂😂😂 you're so brave to persevere 🎉

[@allounnah]

“A shal-LOT of shallots” is top tier dad jokery 🏆then again, I’m easily amused.

[@knotyoutube2056]

No, that was high level.

[@danel1922]

regarding bay leaves: i always felt the same as you do. they didn't do anything for me, could smell them just a tiny bit, didn't taste them at all. but i kept using and buying them, small batches at the supermarket, 3 or 4 euros a pack, expensive, given the outcome.. so i got frustrated and ordered a big pack of them online. quarter kilo dried bay leaves. and holy smokes, are the different. they smell, they taste, it's incredible. so my guess is,your bay leaves are just weak, maybe old? bad quality. and price is not an indicator. change your leaves man. ps: great show, binge watching you

[@professionalpainthuffer]

Second that, my bay leaves from the asian mart and they smell amazing. I keep some in a tupperware and on the rare occasion that I refill it from the comically large bag they came in, they still smell heavenly. After like two years+however long they were at the store. Asian grocery bay leaves are the way to go.

[@LivinInSim]

Bay leaves come from a laurel tree. They don't grow here, but in the places they do, I wonder if you can just pick them and throw them in...I imagine you'd need to use some caution when they're that fresh. 😅

[@davidp2888]

No matter what day Jamie posts, it's a good day.

[@zachdanielsgaming]

MPW is in-carnate proof that being good at something doesn't mean one would be good at teaching that thing. Maybe hes a fine chef, but it's clear from his writing that he's an dreadful teacher, and clearly didn't hire an editor for his book. Youre a champion, Jaime, for tackling this stuff and you're my favorite channel on all of KZbin!

[@havanaradio]

They do it on purpose trust me

[@algini12]

Maybe his written recipes in his early years left something to be desired as far as that aspect of teaching is concerned. And that he could be considered dreadful as a person. But his former apprentices such as Mario Batali, Shannon Bennett, Gordon Ramsay, Heston Blumenthal, Curtis Stone, Phil Howard and Stephen Terry, seemed to have done okay. Maybe as per videos we have seen, harsh teaching methods can be effective in the restaurant kitchen, as per these former apprentices of his. Check out some of his Knorr sponsored videos here in his later years on youtube. They are great for the home cook (such as myself) They are easy and delicious. The later years Marco is my kind of teacher. He's my number two favorite chef of all time just for these videos alone. Number one is Jacques Pepin, so that's saying a LOT.

[@lobstermash]

Editing is the publisher's job, but publishing is getting sloppier by the day.

[@zumeraaa]

I can see him being a nightmare to edit, as well. You can't force an author to take feedback.

[@redeye1016]

@@zumeraaa but you’ve just made that up? Lol.

[@yvonnecusmano7971]

Hey Jamie, try using a potato ricer to squeeze parsley (or spinach for Spanakopita or cucumbers for Tzatziki). Works great and justifies the space it takes in your cupboard!

[@feiery]

Oohhh. That’s a great idea.

[@candylove1234]

Great tip!! ❤

[@TheRedHoodie]

I dip in and out of all these foodstreams - we’re honestly all spoiled for choice anymore - but there’s something just so comforting about seeing you cook in the same size kitchen I had for so long, and just kind of waiting…for them sirens to hit you always express compassion 🙏🏻

[@cinimatics]

Marco probably couldn't care less is anyone is able to really cook out of his cookbook. He already taught the masses simple home cooking with Knorr stockpot.

[@terrylawrence4121]

Thanks for all the hard work you put into these. The editing, music selection, camera angles, on top of trying out tricky recipes--it's not only entertaining but very much appreciated.

[@zaphodbeeblebrox6627]

I'm wondering if you should have removed the Parsley leaves from the stalks and just cooked those. That might have made the parsley purée simpler and less stringy. OR maybe he used the curly parsley rather than the flat leaf parsley you used. We do have both types in the UK , but the curly parsley is a little more common here.

[@ursafacet]

Yeah I think it looked a bit fibrous; too many stems

[@aaronwhite1786]

That's not a bad idea. I was thinking maybe it was also thrown in a blender that got a smoother consistency? Stems might be an issue though, that's a good thought.

[@charlesdalgleish223]

You need to chop it before blending, prevents the tearing. Also, stemming helps w this as well.

[@Sniperboy5551]

Definitely should’ve been de-stemmed, but the end product still looked fantastic

[@zdog058]

seeing the evolution of your basic skills like your knife skill has been a great treat watching this channel

[@hcnye]

I really like this guy's honesty and candid attitude. MPW himself was ALMOST CERTAINLY making these dishes with a team of underling chefs. I'm not trying to downplay MPW. Not at all. But this type of thing simply isn't designed for a single home cook. But youtube people can try their absolute best and edit the content, SERVING it to us viewers and showing all the ways they struggled.

[@Karen-single]

The last episode of the cooking around thecworld series was released almost a year ago. I really liked that series. Is it dead now

[@RosinaEmilyW]

If you’re looking for a great way into cakes, try starting off with recipes by Mary Berry. She’s pretty much become the way most Brits start off with sweet/dessert baking and her recipes are straightforward and adaptable. She is a face almost as recognisable at home as the late Queen. Messing around with her Victoria Sponge recipe is a great way to get familiar with what works. Personally, I like to add an extra egg to make it extra fluffy and bright.

[@wrongturnVfor]

lol, this looks like when my granny used to cook in the kitchen for special occasions. she would have 10 things going at once for 8 people and I have no clue how she kept track of it all. But it was delicious every single time.

[@pjef1956]

It all looks beautiful !! I'm a steak lover, and I can almost taste that bite you took .... Another great job, Jamie! It was all finished at the same time, everything was hot when served. CONGRATS !!

[@neiltheblaze]

As always, I admire your pluck and dogged determination! White's recipes are just too fussy for me to cope with, so I will *never* cook them - but I love watching you do it! Respect!

[@VeteranVandal]

The mad lad is choosing to cry here. Big bay leaf guy here. I try not to put more than 5 in my recipes, but I love the taste and I feel it well enough. Now, I'd never make tea with it. That's mad.

[@Enhancedlies]

Hey Jamie, you probably get this often so I will keep it brief. But you are such an inspiration, just to get off my arse and cook something god dammit. I dream of starting something like this, cooking is a passion and I love everything about how you create these videos. IF I were to ever actually make my own start on something like this, you would be my gold standard to aim for, cooking skills and comedy and LEARNING along the way. The amazing thing about you is you remind us of ourselves and then give us the confidence to just make something more than the usual. so, thank you Jamie. (&julia) Julia ghostly laugh will forever make me smile and if i do become a YT sensation in the future I will do homage to you whenever i need a 'bowl me' moment - just as you refer to Julia I refer to you. with so much love Jamie, you legend.

[@adrienneyoung898]

This is a terrific dinner, Jamie. Congratulations! (She says, scurrying off to look for rock salt, garlic, tin foil…)

[@aq9714]

You are brave and entertainingly so. You are bit more co-ordinated than I am. So you are helping some us cope in the kitchen. Bravo!

[@dianacfleming]

Time to buy one of those fancy restaurant 'presentation' dishes with the giant rim? I met Marco at the start of his 'stock cube' phase. Nice to see someone explore who he was before that.

[@jasminebed9408]

Charger plates.

[@AquariusOne82]

Love it! Keep these White Heat recipes going! Pigeon with wild mushroom ravioli, sea bass with red pepper sauce, Turbot in mustard sauce.. Just some ideas.. Excellent video.

[@tyrannosaurusspeck8918]

The last episode of the cooking around thecworld series was released almost a year ago. I really liked that series. Is it dead now?

[@sylviaperich970]

Probably not. The last few international episodes showed that the research needed to do them is just a lot. Some regional dishes require difficult-to-get ingredients. Some dishes are just too similar to other dishes. Some countries food cultured just aren’t as easily accessible online. It’s just a tough show to do. So, I bet there’s a lot of good intention to do another one, but the time required just means us viewers have to be extra, extra, extra patient.

[@PassiveAgressive319]

@@sylviaperich970very well articulated friend

[@AwesometownUSA]

I think a lot of MPW’s genius is in his ability to lead a team. As you can see with this recipe especially, it’s something he can masterfully put together on the plate while having a half dozen other talented chefs preparing the sauce and the vegetables and sides etc. Marco runs his kitchen like a drill sergeant, and it all comes together in unison (in a way that’s very difficult for a home cook to pull off single-handedly).

[@eggpassion]

i love the adhd chaos, it always gives me a good laugh. you can always reverse sear a steak, especially if you're doing a rib eye that thick it might be a less stressful experience for you? i especially love hearing you talk about the process at the end and break down what you think, you said you sound like a nerd but it's my favourite part!! id be really interested in what you'd do differently and maybe even see you revisit recipes you feel like you could do better the second round, potentially improve/make amendments to because of things you've learnt since your first attempt? i just love how raw these episodes feel, so that might not be your style

[@ilunga146]

What is "reverse sear"? Thanks.

[@Oldthesis]

@@ilunga146 You heat the steak just under your doneness temp in the oven then give it a quick sear in a pan.

[@Debbie-op5hk]

You’ve come so far Jamie since you first began. Congratulations 🎉 Looked stunning and sounds like the taste wasn’t half bad either xx

[@Joe___R]

As far as the bay leaves go, always adding two when a recipe calls for one is generally a good thing. Dried bay leaves lose flavor over time and it is impossible to know how old store bought dried herbs are. Bay leaves play a similar role as salt in a recipe, it enhances the flavors of the other ingredients and makes them all meld into a homogeneous flavor as you eat. It is more an ingredient you notice when it isn't there than when it is.

[@marcduhamel-guitar1985]

Of all the recipes you have made on this show, this looks like the most appetising one to me. Cheers !

[@nancymcdermott880]

Beautifully plated! Excellent work Jamie, especially with that guys recipe! Thank you!!

[@apoema42]

I check the science on Bay Leaves because of you. And basically bay leaf has little to no flavor, the main reason we add bay leaves is for the aromatics (the smell). That is, adding more bay leaves will not change the taste of what you are cooking but may hide the smell of the other ingredients which changes the flavor profile. I don't believe a extra Bay Leaf or two will do much though.

[@lisapop5219]

The parsley thing is how I keep asparagus fresh, just trim the ends

[@robertreese6903]

Works with a lot of plants. Family uses it for green onion

[@tellable9425]

Glad to catch you early. Always love the videos, enjoy the summer Jamie!

[@jamescampbell2190]

MPW has a whole staff of assistants to assemble a complicated dish like this. I am impressed with your dedication and ambition in tackling this recipe all by yourself.

[@lillyess385]

Mr sister loves bayleaves too and it's a point of contention within our family. 😂She's sensitive to the smell of cooking meat, and the bayleaves cut that smell. To the rest of us, we can't understand why everything tastes of bayleaves. Lol.

[@justanotherthrowaway6136]

Congrats on 400k!

[@aryanahartwell3801]

Thanks for making me giggle the past three years. You've come a loong way, Jamie!

[@clueless4085]

Massive respect for attempting these recipes.

[@MmmmTwoTacos]

Wow congratulations on upping the anni🎉🎉🎉🎉always knew it Well all love you❤

[@RoddieH]

I hope everyone's ok. They probably didn't wash their mushrooms.

[@KhanaHatake]

The result was insanely professional!! I'm super impressed!

[@jackbennett4575]

Watching you and listening to you makes me so happy. Bought the carbon steel griddle! Thank you ❤️

[@tonzillaye]

Live, love, bay leaf

[@alibaba-oq3bt]

Scotch beef is a cut, it’s scotch fillet, which in America is ribeye.

[@ronckr1]

Great episode, always good telly.

[@Solonneysa]

6:53 oh interesting way of keeping parsley. I might try it. I just put them in the crisper drawer in a paper bag; those thin, plain, old-school, lunch paper bags. I make sure to dry them off with a towel so the bag doesn't soak. They basically (very) slowly dehydrate, but don't rot/melt. They last longer this way, for me, too.

[@Demasx]

I think you're too hard on your plating, I'd be very happy if that was served to me!

[@FishareFriendsNotFood972]

Our boy has a sponsor!!!

[@brachypelmasmith]

several of them, in fact

[@maureenmanning223]

Jamie, that looks amazing!!!

[@warwickemanuel1088]

A triumph! Thank you for demonstrating the timing required too

[@jon1805]

looked great, sauce needed a bit more reduction for sure, and a bit more butter at the end to shine it, but i'm sure it tasted great

[@KarynHill]

Shallot (two ls, one t) is the vegetable, pronounced shall-it. Shalott (one l, two ts) is the location made famous in Tennyson's poem, pronounced sha-lot. I don't begrudge anyone using either pronunciation for either thing. Yes, there's a correct spelling and pronunciation for each. The world won't end by people spelling and pronouncing them wrong. If nothing else, context tells one which they're referring to.

[@kl6960]

As a non-native English speaker I very much appreciate the clarification, thank you :)

[@RonnieB97]

Wow I was binge watching your channel and now a new video definitely a new subscriber 😁

[@marketads1]

Don’t hate me Jamie Community but there’s been nothing from MPW that’s looked good to me. And I’ve never seen Jamie go into ecstasy over any of them. He gives a really polite mmmmm and doesn’t finish eating. Let’s agree it’s time for that bully MPW to GO!

[@jeremyburton1443]

Agreed

[@enokii]

I wonder if the parsley quenelle recipe called for parsley leaves only, no stems or if the creamed parsley was strained as some point to produce a smooth texture.

[@christopherjohnson2171]

I like the idea that even though the total recipes are a bit complex you can discover that their not-so-complex sub-recipes (the sauces, sides, dressings) are really good and can be catalogued and kept for anything else you can think up. That sauce did look really good to me as well considering the things that I enjoy.

[@arnoeagleeyes]

Good job ! I think it looked perfect. Really enjoyed this video. Thanks!

[@FishareFriendsNotFood972]

I do find it inexplicable, like Jamie, that 'eating steak' apparently has a gender. 🤷🤷‍♂🤷‍♀

[@w0033944]

Marco was known fpor being quite chauvinistic.

[@jmcota1964]

I missed the post from yesterday, but I’m glad I caught today!!

[@fairannie9]

Super entertaining as always☺️ thank you for inviting us into your kitchen once more ☺️❣️

[@TroyGrey]

You’re painting with food and you’re very good at it! I absolutely love the look of this dish 🙌🏻

[@yvonnecusmano7971]

I ordered the Made In Grill Pan. Can’t wait to try it out!

[@jelsner5077]

Good job, Jaime. I don't think you could've pulled this one off a year or two ago. Your skills have greatly improved

[@evelyngrammar]

Jamie - what a fabulous job!

[@12qw23op]

Yo Jamie. Your show is great. The quirky things you do make your show awesome. Gandalf would be proud. You rock dude!

[@selwrynn6702]

I'm no Marco expert but I've seen him talk about shalots in sauces & he seems to rather regularly want them chopped so dine that they dissolve into the sauces he puts them in like he doesn't want their texture, just the flavor.

[@cydkriletich6538]

Looked delish! Good job!

[@Mattscomeback]

Jamie, you did amazing on this one bud! Love watching you battle these recipes. My gf and me watch your vids all the time. Well done sir. Well done. (The execution not the meat)

[@lyndaandrian7204]

I just love your channel. You crack me up.

[@JT-xh4zm]

That looked very yummy! I think your version matched his pretty darn close. Nice job!

[@darcyjorgensen5808]

I love that you have embraced bay leaves. Good thing you’re using Turkish bay leaves, though; out here I grew up with and use California Bay Laurel leaves, which can be quite…forceful.

[@rreece7133]

Wow, that looked amazing!! Well done!!! 👍😊

[@christinegraham2579]

Love how you were able to cook with this ridiculously vague cookbook!

[@p.l.g3190]

What amazing progress you have made over the course of this series! Your plate looked amazing, and it was just as attractive as the chef's. I thought your parsley quenelle was a prettier green than his; but honestly, both looked like a giant avocado had forgotten it was housebroken. Looking forward to seeing you continue to grow.