/ck/ - Food & Cooking

>>12334659
he trained under some of the best chefs of his time (MPW, the Roux's, Robuchon)
started his own place and got a lot of flak for his aggressive, exacting, and intense way of running things. Got three stars and has kept them since, but he hasn't cooked seriously for a long, long time
>>12336977
>he made English food actually good
>implying it was good, just that noone knew (knows) jack shit about it
>>12340741
>-he can’t make a chocolate souffle.
don't be stupid, the man created dishes (including pastry) that earned him 3 stars
>>12341259
>He's Marco Pierre White in body and spirit. So, whatever impresses you, I guess.
this is where you cunts are wrong
he distilled off the anger, reservedness, and intensity, leaving behind the wisdom, pretentiousness, and arguable genius
>>12344260
thanx anan

>>11980866
I'm sorry scotfag
as with most of your countrymen (there are notable exceptions (rip Fairlie)), you mistake the greasy and vaguely savoury with true culinary excellence
I'm sure it hit the spot, but learn to cook before you spout your 'god tier' shit
god tier is a meal with friends, family
it starts with a few light drinks and bites (some shellfish is good)
then a few courses of vegetables, fish, and meat, cooked with a lot of sense and love
eaten at leisure in beautiful surroundings, and lots of nice wine and conversation
ended with a desert, and rich black coffee, and maybe a dram
most importantly, balance and enjoyment, and no desire to jack off shitty food to strangers on an East Timoran eggshell sorting forum
not a limp steak, basic bitch sauce, and uninspired mushies

>>10925257
you fucking imbecile
this is probably the best way of cooking eggs, done right
a fair knobule of butter in an egg pan
melt it and add egg as it starts to foam
gently cook till the white is set at the bottom, then baste it and finish gently under a salamander
season with salt and black pepper and pop it on a bowl of sticky rice with spring onions and sesame oil
done right, you get the warm melt-ish yolk, firm but tender white, and all the shit just falls into the rice
om de nom