Michel Roux Jnr Beef Consomme Royale

[@niamhoconnor8986]

Michel: Consommé de Boeuf à la Royale Marco: Add stock pot and a bit of olivol. Gordon: Add a "touch" of seasoning and a "touch" olive oil. Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space. Jamie: Just chop the whole fing up innit.

[@michaelmonberg142]

That was the most correct comment i have ever witnessed

[@jellohooter135]

Gordon: add a TINY nob of butter

[@khaelamensha3624]

@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)

[@lc9245]

Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.

[@mxbx307]

Gordon would be stopping after every step to interject with words such as "beautiful", "look at that" and so on.

[@StarskySTARS]

Add some doritos for that southwestern kick.

[@TehStupidBish]

LMFAO.

[@TheMaldenc]

This comment is the only thing more golden than that shiny puddin'

[@makaniseatlah6612]

agreeed XD

[@firouzkarim7842]

Ey shit XD

[@clintazz]

Epic! hahahahahahah : I was stoned and read your message. hahahahahahahahahahaha

[@Marc1996L]

Marco enters: add 1 to 2 beef stock pots but it’s your choice there’s no real recipe

[@hgkgiles]

Just a bit of olive oil...

[@josephallen9772]

made my day

[@MM-hq5qk]

🤣🤣

[@TheOneSpurs]

Legend

[@gargarcomedy]

🤣🤣🤣

[@ChefJeanPierre]

Bravo Chef! That is indeed a "Royal" consomme!

[@aleksandrkiessling2106]

Can you try to top it on your channel? 0:27 should be the start of a competition

[@nouprajy]

Beef stockpot with custard

[@commodore665]

it's barely a mouthful , while consomme is lovely , I'd be wanting a bit more than that

[@gellertperenyi323]

Marco Pierre White agrees.

[@elibsf]

not just any beef stockpot, knorr beef stockpot.

[@Bragglord]

@@elibsf for that real beef taste

[@slappy8941]

_Knorr has entered the chat._

[@amightyatom]

Just imagine how good it would be with a couple of Knorr stock pots chucked in

[@6GMc]

Marco Pierre White Approves this comment

[@keithhayes4978]

amightyatom photo

[@BradPow]

It's your choice

[@wdai03]

@@BradPow not the stock pot

[@wad316]

"If we're being honest..."

[@khaelamensha3624]

I can watch passionate chef for hours, where they come from and what type of cooking they do is not important... absolutly briliant dish!

[@lougeneflores5188]

The assistant chef is stoned as f**ck

[@jaybruz.5688]

we all were

[@Cornell851]

@Protocols of Zion Commis cook *

[@gr6914]

also probably really annoyed to have to be there doing this bullshit recipe while he is so stoned

[@ememe1412]

@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'. French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol

[@Khazandar]

@@ememe1412 Organised like a military brigade*

[@sniktun1]

bet it goes great with a bit of ketchup

[@WobblesandBean]

sniktun1 Hehehe! I would love to say that to the chef, if only to see his face!

[@russiasvechenaya58]

+sniktun1 they outlawed ketchup in france, unless its french fries

[@amitupadhya90]

@sniktun1 HAHAHA

[@Simbabhebhe]

Lol

[@ferasalhati8713]

It's really really good

[@dennisgreene7164]

I love this guy. Modest, professional, attention to detail and - considering how complex this is - absolute simplicity in how to pull it together.

[@paulmallon9292]

He took all of his staff tips. He is a Class A, different level, cunt.

[@chrisstucker1813]

You might wanna read up on his workplace ethics before passing judgement. He’s a c**t

[@Revels]

I sprinkled some glitter onto my Cup A Soup. Très provençale!

[@unemusiqueunjour]

Provençal*

[@anonymousx2951]

@@unemusiqueunjour Alright, no need to be pretentious about it.

[@chriswright8114]

@@anonymousx2951 lmao. yeah, because OP's comment wasn't pretentious at all.....

[@1deagr]

@@anonymousx2951 lmao

[@1deagr]

@@chriswright8114 his comment was a sarcastic joke, how dense do you have to be to not get that...

[@billykokkinidis]

Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”

[@EricMukanzi]

Hilarious

[@trevorphinnemore7439]

😂😂😂 True

[@ricardorezler1973]

Sr. Michel Roux Jr. I did this Beef Consomme in a few minutes ago here in my house, with my family. Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it. I want to say thank you very much about your recipe. Thanks a lot. ricardo m l rezler.

[@linab4901]

Caviar is expensive everywhere ;)

[@porp109]

@@linab4901 it's really not

[@linab4901]

Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109

[@LateNightSummerRain]

how does it taste then?

[@schmidtzcargolbull]

Skipped the caviar, but not the gold leaf

[@adamspringer2442]

I Love how Beautiful, and Artistic, and Romantic Culinary can be! It's wonderfully charming and exciting all on its own. Thank you for sharing this! ♥️

[@rosscannon5834]

Also it's dirty long hours no life exhausting no money after 10 years exactly why I left Bellshill industry that gets glamour up too much by tv

[@Mazaveli]

"you look bored" I am, honestly Michel I am sick of being held captive here against my will, simmering consommes and using a baller to waste 95% of a carrot.

[@Gamemyster1991]

Then u don't understand why michel roux jr has maintained 2 michelin stars

[@veetour]

This is something I make as an afternoon snack.

[@jonfaecks1823]

Did someone come from Adam Regusea

[@akhiosas]

Jon Faecks yh me and you

[@johndelzoppo1366]

Yup

[@Matwew21]

👍

[@bonzafrog]

That is the ponciest dish ever made!

[@TheBaconWizard]

Not even close.

[@Jamie-ds1gf]

Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it

[@jonipuig2634]

@chef jamie more like 70£

[@mohsinmalik5797]

Looool yh looks horrible too, sometimes I wonder if this stuff actually tastes nice or is it just some acquired taste posh ppl have

[@Karadjordje2]

14:12 "some say it's an aphrodisiac"... Well when she eats gold on the first date some would say it

[@gazlink1]

As a general rule, gold has always tended to have the effect of opening women's legs... so some say...

[@fitrianhidayat]

The video is only 5 minutes long, but I get your point

[@blech71]

I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.

[@martinslovak9767]

Yes, yes. Fine dining is amazing. 😉

[@Ranyth]

how to "royale" food step 1 : set it up in a small portion step 2 : give a fck placing ingredients step 3 : caviar , always fucking caviar

[@meijikenbootes]

Never, ever forget that thin sheet of gold leaf.

[@TehStupidBish]

+Valiun wild Hahaha :P I imagine that the reason for small portions is that royalty would normally eat multiple multiple multiple courses.

[@faster770301]

Valiun r u forgot truffle & saffron :)

[@Kimko-d2u]

So aggressive

[@firouzkarim7842]

Valiun r don't forget a wine that cost twice more your house.

[@DougZbikowski]

When finished, drizzle with a touch...just a TOUCH....of A-1 Sauce.

[@ragayclark]

LOL!!!!

[@DavidAndTheDummies]

Best comment here 🤣

[@gatekeeper88]

This man is one of my most treasured inspirations to cook, along with MPW and others.... AND the reason why I left the industry. It's really not worth it unless you're doing stuff like this often for celebs paying thousands. There's no market for dishes like this except for the extreme elite (Gates, Zebos, #1 actors/musicians/artists etc) - Yet and I can say there is hope, this dish is recreatable at home.. minus the gold and caviar, unless you have and can afford it. But on the whole it's a home dish, just ultra advanced.

[@guitarplayer30001]

part of why i left the industry, im in a generally stupid market as well

[@marcotte6608]

@@guitarplayer30001 u wanna make some weird soup thing? thats ur goal? lol

[@guitarplayer30001]

@@marcotte6608 did you respond to the wrong person? if you meant to reply to me, you need to elaborate more

[@Tennisisreallyfun]

I’m sorry, but I’m afraid I have to disagree with you here. I’m an amateur home cook who, while well off I suppose, is also not a millionaire. So yeah, maybe I have to save restaurants like Le Gavroche for only special occasions and maybe I have to save up to dine there, but that doesn’t mean I can’t do it! You don’t have to be a billionaire to either eat or attempt to recreate beautiful dishes like this Consommé! There is a market. So many chefs these days are taking the best of classical, “Royal” cooking and bringing it to a more approachable environment for the younger generation of diners, of which there are many. They may not all be billionaires, but that doesn’t stop them. Or, should I say, it doesn’t stop us😉

[@kbholla]

That music is just perfect.

[@londontrada]

2:51 "You look fed up?" "Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."

[@giulianobesio4270]

questa è un'opera d'arte! Michel Roux è eccezionale ! grandissima cucina grazie!

[@creepingbert]

Chef John's version would include cayenne...lots of cayenne

[@TheRealKhun]

ah, a man of culture i see.

[@wad316]

and as aaaalways... eeeeenjoy

[@urbanitecrusher5709]

This a European dish. Take your Jew-American and stick him up your fat asses.

[@KnowledgeAddicted]

this guy is a delight, i can watch him all day

[@drottercat]

OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.

[@annabizaro-doo-dah]

They fancy each other c.2:52

[@delilahsamsons6503]

Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..

[@Foodpermaculture]

I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.

[@eeedee1298]

Wow! Just Wow! Should the custard and consomme be served warm or hot, or even cold? Got to give this a try!

[@fullmoonsociety7463]

For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire

[@mightymisery]

i love the fact that he noted that the gold leaf doesn't add any flavour. He doesn't try to feed us any pretentious bs. Such humble honesty.

[@lewisbracken5520]

lol what. This is the most pretentious dish I’ve ever seen

[@michaelhusada]

Let them eat cake! What beautiful work and such extravagance!

[@vygalnix7769]

I really like his intensity and patience.

[@clivem24]

This man is the 'Yoda' of cooking ! What a dish

[@Jonbombs]

It's good, but it's not quite Rachel's beef trifle

[@anthonynahanee6939]

Jonbombs high five

[@MrBeatboxmasta]

@@anthonynahanee6939 Well, it has vegetables, meat and custard... Joey would need 5 portions of it tho.

[@deckiedeckie]

Mr....I admire you and your art....may you live long....and cook a lot..

[@smaze1782]

As far as temperament is concerned, Michel seems just a touch more laid back than Gordon Ramsay.

[@CooManTunes]

Why are you comparing a classy person, like Michel, to a classless douchebag, like Gordon Ramsay? Get smart.

[@joshuajackson7596]

@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.

[@CooManTunes]

@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.

[@joshuajackson7596]

@@CooManTunes neither are corrupt millionaires or buisness owners. Im sure you know him personally.

[@CooManTunes]

​@@joshuajackson7596 I said the justice system is corrupt, you slob. Not Michel, or Gordon.

[@316SR]

What’s for the second mouthful

[@ferasalhati8713]

The look on that junior cook was wonderful. He's desperate and hungry to learn ❤️

[@Deadthingsyay]

He is a thirsty boy as well.

[@williamhicken1206]

He looks out of it.

[@JBrander]

A custard in beef broth? Does it actually taste good or is it one of those acquired taste sort of things

[@thisisyaren]

this is a real top shelf dish! anyone who really knows food knows how good what he has done to this!

[@superbayern1389]

Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!

[@Gamemyster1991]

Michel roux jr and his family are chef royalty here in the uk 🇬🇧 As a chef I would love to learn under him and his family

[@marcotte6608]

nah its just some broth with some custard and and veggies lol

[@thisisyaren]

@@marcotte6608 yeh ok lol!

[@pt8208]

Now available at COSTCO.

[@AntjeCobbett]

Looks great! I think I will make this Consomme Royale, too! Edible gold leaf - brilliant! Thank you for showing this recipe!

[@raysonhoyaoyong]

Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?

[@timvanlieshout8415]

yes it is, often done in the restaurant business

[@ashvekburman2072]

Wowwwwwwww!!!!! Chef its really beautiful 💯💯💯💯💯

[@triskerslake3763]

Fabulus tip on clarifying. I never thought to use egg whites. Thank you!

[@ifabbott]

Dont think the chef was fed up, more in awe.

[@tommurphy3188]

I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing

[@Alex-ux4hg]

no Michelin star restaurant does 150 covers

[@tommurphy3188]

@@Alex-ux4hg likely very true but he may of done that many for a banquet at the French royal palace

[@Gamemyster1991]

Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people So the custard would be cooked the day before and the beef consume would be prepped the day before aswell

[@tedlington]

Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!

[@johnnydenmark6477]

Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊 I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂

[@carolelindagonzalez1087]

Amazing! I certainly appreciate the artistry.

[@shawndurbs]

I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.

[@CEO786]

Not a bad effort. Personally, I would add a stock pot, but it’s your choice. 😅

[@annebell7274]

Mmmmmmmmmm love this and the Chef tooooooooo. 🌷❤❤🌷

[@Hellowordp]

In 2023 it looks so old school but many things to learn

[@cheese-qw9vd]

How much you charge for that soup?

[@SethHesio]

I just wish they paid their staff better. I know this is an industry wide thing, especially in Michelin starred restaurants but it still shouldn’t happen. Servers deserve their tips and workers should be paid fairly.

[@Khazandar]

If you're paid fairly, tips aren't necessary.

[@marcr8556]

Tips are a thing in Europe?

[@marcinborowski2985]

All the places I used to work paid good and tips always for staf. In Michelin star restaurants the knowledge is best salary even if they do not pay some special wages.

[@delilahsamsons6503]

Sometimes, a warm & conducive working condition that is nothing like Hell's kitchen is so much worth staying & overlooking the tips part..coz, any place with a world class chef, offering you room to learn & grow is so vital for yr career development, and that is the required knowledge you actually need for an even bigger pay packet, if you are looking into mainly the remuneration part of yr job..honestly, I would love to work with Michel Roux Jr..look at how relaxed his staffs are..the atmosphere in his kitchen is so welcoming, you'd probably don't ever want to stop working with him 😜!

[@zzbd1n277]

he is so dedicated to hes work i feel like im watching a psychopath

[@lewisbracken5520]

*his *i’m

[@damienmaire1880]

Nice!!!Such a fan of him, what is the wine he put in the consommé?

[@damienmaire1880]

Nice thanks ;) i did it, it's such an amazing recipe

[@peterdunne2756]

Damien Maire blue nun

[@Polybius_Arcade]

I liek how uses the whole egg, the yolks for the custard and the whites to clarify the consomme.

[@ajisenramen888]

I wonder if that “cake” which is protein and veggies could be consumed as a patty. Fried with bacon on top.

[@maxbooth179]

It's boiled egg whites. It's more like an omelette that's been boiling for 15 minutes than a burger.

[@bbdamur17]

wow.. this guy should turn professional..

[@arielkang100]

He is one of the most revered chefs in the world

[@bbdamur17]

+arielkang100 lol.. i know

[@Kindred1a1]

+arielkang100 You couldnt see he was making a joke....

[@BlueJazzBoyNZ]

+yashouberry Do you think his dad and uncle might have taught him a thing or 2.. I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff

[@JenkyBoom]

+yashouberry he's about to hit the big time. any moment.

[@nathankennedy4263]

First a little bit of olive oil. Grab a Knorr beef stock cube and you just want to crumble it in with the oil... mix it well make a paste and then massage it in with the beef consumme. Now Just let it sit for approx 10-12 mins and what I like to do is just finish it with a dash of Knorr touch of taste and if we’re being honest here... it does the job better than salt and it tastes better.

[@hoopman05]

And how much is an order of this delicious consumme may I ask Mr. Roux? 😁

[@wad316]

I love how the MPW comments are raiding this

[@ShatteredGlass916]

Who?

[@calumbovaird8083]

@@ShatteredGlass916 Marco piere white

[@AP-dd3xp]

This guy has had long time controversies of not paying his employees wages...terrible.

[@porp109]

They're watchin' an learnin

[@jervill1]

Read the misleading articles again. They quote the minimum wage for people over 24 yrs old. But, they don't mention that the average age in that kitchen is 22 (I was there from 23-25yrs.old and there were only three other people older than me, including the Chef) making it sound like they were flouting the law. They didn't even give the age of the 'whistle-blower' when he worked in Gavroche. A couple of staff did not have their rate brought in line when they turned 25 as an oversight in the accounts department and every dick with half the story gets on Michel. Chef Michel is one of the best and fairest chefs I've had the pleasure to work under in over 2 decades in the kitchen. I've seen this man wash pots and pans, work the section for service, cook food for staff, be in the kitchen at 8am with us (some other 'celeb' I worked for, stroll in at 11 and be gone by 2... to reappear at 7pm and spend most of the evening service on the phone...) and finish at 11pm-11.30pm with us. Every morning he's on the butcher's block preparing the day's meat. Every recipe coming to him in small plates for approval. How he keeps trimmed? He's running around Hyde Park for 2 hours on the break while us guys half his age sleep, or at least try, anywhere we can get comfy. The man's rich (he was driving a TVR TUSCAN when I worked under him), he doesn't need to do these but he's a working man that worked for his place and respect amongst chefs and professional cooks. Sorry for the rant but I CAN'T BEAR slander on this man. He's a good guy.

[@chechnya]

@@jervill1 Defending a slave owner.

[@ememe1412]

@@chechnya a bit melodramatic. Everyone gets paid. You wanna cry about the government setting lower minimums for under 25s, write your MP.

[@ememe1412]

@Sinsearach you know him personally? Let me guess, your one of the young cooks that had the daydream blasted out of your head of what it takes to be a proper chef in the kitchen. It's ok, no need to be bitter. Plenty like you. You didn't get shafted, just not for you.

[@ParthaDey97]

Love the other chef in the kitchen at 2:50

[@williamhicken1206]

A lot of work to a consommé. God, what an elegant dish.

[@RataStuey]

I have this for breakfast every single day

[@BrasMorus]

What is he pouring into that consomme in the meantime? Is it wine? I cannot hear what he's saying in this part clearly. Also - what was inside the pot before he threw beef and all the vegetables inside?

[@RatatouilleCT]

Its stock inside the pot (beef stock i assumed), and he add madeira

[@marilenatsentidou6215]

is there a recipe for champagne consomme? once upon a time i tasted it and ever since can't forget it,but unfortunately can't find any recipe,

[@thunderfieldcastle]

3:24 Asked for a Muslim cloth in the shop, but they only had Jewish ones. Hope it still works. Also I’m assuming it’s ok to use tinfoil rather than gold leaf? And if I can’t find a cockney to watch me, will a Scouser do instead? Goodness me, cooking is so stressful.

[@delilahsamsons6503]

😂😂😂, that's a good one..!

[@ParthaDey97]

I know it's fine dining and all, but there's barely two tablespoons of consommé in that glass :(

[@Deimus333]

It's probably a tasting menu. These could go up to 22 courses.

[@LA_Viking]

Just out of curiosity, how much does this cost as a menu item?

[@peterromano4405]

his skill and presentation is amazing. Explains how and why things are achieved. What is the name of the music at TIME MARKER 3:30 ? thank you

[@blubrin4373]

It is undoubtedly delicious,but would you rather have this or a double cheeseburger if you're hungry?

[@michelrodrigues110]

The boy is so handsome and gentile. He really loves his work. Rare to spot that look

[@guguigugu]

does Lidl carry this?

[@Steve992.1]

How much does this cost

[@Hawthorn-nz]

Music at 3.21? Any ideas?

[@jamesdocherty6805]

I always enjoy watching your videos you are very classical

[@betterthantelly2993]

How much?

[@SharonOwino-o5f]

whats the difference with celestine consomme

[@ashelyjames2478]

Did he just flirt back with the chef the other cook 👀😂

[@Barnekkid]

O.k., how much for one of those?

[@rich3222]

Doesn't he know beef stockpot is a naturally a clear consume + one fish stockpot whole balanced straight on the top ,no need for the caviar

[@Deimus333]

Please teach Michel Roux Jr. to cook. He is only one of the best chefs in Britain and the world.

[@Deimus333]

@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world. Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.

[@Deimus333]

The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.

[@mchammer74]

I love his style of cooking

[@Baresi-Unico-Capitano]

question. is the consomme served hot or cold? I'm making this.

[@TehStupidBish]

Usually hot. I guess that in some instances it could be served cold though. It's all about the taste and how you feel :D That's what food is all about hehe :)

[@robertkirk4387]

where do you dip your bread

[@camp14dogg]

Beautifully prepared veg.

[@cheesecakesization]

i know its probably impossible, but it really bothers me that the gold leaf isnt smooth when its on.

[@Everthustodeadbeats]

try doing it lol

[@themintyprince]

Can Anyone tell me what the piano music Is in the middle of the video???

[@geoffriley475]

And how much is that per serving, and no buttered bread on the side.

[@Mightytoon1]

The textures don't really work for me

[@CraigMansfield]

How much would it cost?

[@samueledwardlaycock]

What is the tool called be used to dig the carrot?

[@delilahsamsons6503]

It looks like an itsy, bitsy, teeny, weeny ice-cream scoop, doesn't it? It must be called a tiny fruit scoop then..😜!

[@Monkeypole]

It's called a baller.. But I have to say I prefer "tiny fruit scoop" 😂👍

[@pritchardpritchard8830]

What series is this called?

[@rmd8873]

difference between how rich people live, vs, people at a food bank! the rich eat expensive soup, the poor go to a soup bank! Thank you celeb chefs!!

[@spencerwilton5831]

rmd rmd what's your point? He employs dozens of people, and probably helps support hundreds more across the supply chain. Because rich people are happy to spend on his food he can keep everyone else from having to go to a soup kitchen.

[@rmd8873]

@@spencerwilton5831 join me and my ilk in a food bank, serving good people going hungry and with no money for hygiene products, never mind food! you will see what I mean. Peace