Not your fault Jamie. The chef left out the parts where you have a bowl of ice water to "shock" the oysters and stop the cooking process. So, you keep all the oysters in a strainer just drop them in the hot broth for a few seconds 20-30 seconds and immediately put them into the ice water bath. Then the sensitive oysters aren't overcooked, always better slightly under cooked than over cooked and rubbery. He forgot those steps, which he used as I can see these missing steps in his picture.

@hulltugev

Ай бұрын

Probably didnt forget, just expecting people to already know these things for some reason.

@brt5273

Ай бұрын

​@@hulltugevor maybe he secretly or subconciously wants people to fail.

@passiveagressive4983

Ай бұрын

I don’t think that these convoluted recipes are tested properly. With fellow Michelin chefs maybe but not everyday cooks

@denyseleonard240

Ай бұрын

@@brt5273 makes me think of people who give you the recipe for their signature dish but leave out a main ingredient. Yes there are people like that 🙇🏼‍♀️

@faithsrvtrip8768

Ай бұрын

Agree. Same method for the slightly undercooked pasta, too. Shock and hold, first.

Ina Garten does not publish any recipe until she literally watches novices following her written directions. I think all cooks and chefs should follow her lead. Cooking is time and money, especially today; too risky to lose either. Jamie, you have one clean kitchen. Many You Tubers would not have published a video like this. For that, you get one trillion likes.

@MyFocusVaries

Ай бұрын

Writing instructions is a skill separate from cooking for sure!

@keawarren

Ай бұрын

@@MyFocusVaries Oneof the better challenges I have seen in a Top Chef season. I wish they would do it more often.

@Sniperboy5551

Ай бұрын

Trial and error is the key to any cook. Don’t be afraid to screw up and learn from your mistakes!

@paulinemoira8442

Ай бұрын

​@@Sniperboy5551 Yeah, well if the ingredients cost you dozens of euros a trial, there is quite the consequence to messing up.

@stephenpmurphy591

Ай бұрын

Ina Garten wants everyone to succeed at cooking regardless of skill level.. Mr Rock star chef is more about cultivating an image.

Opening an oyster looks like the fastest way to the emergency room.

@alexsouthpb55

Ай бұрын

Yes, but not if you do it the way he describes how to cut/snap/pop that first muscle. DO NOT try to pry open the shells as you will lose.

@barbp8736

Ай бұрын

Yeah, get one of those shucking gloves. Cheaper than a trip to the ER and physical therapy on your severed tendons.

@JohannesWiberg

Ай бұрын

The force he's putting on that shucking knife when it's point almost straight at his other hand is not safe and should frankly not be done on camera - I think Jamie's great but that specific bit is not really okay IMO.

@Sniperboy5551

Ай бұрын

@JohannesWiberg I mean, he could only hurt himself. Not a proper technique, but definitely not “not okay.”

@Rowgue51

Ай бұрын

Oyster knives are intentionally completely dull. They don't have an edge at all. More akin to a stiffer version of a letter opener than an actual knife. It's nearly impossible to cut yourself with one.

Dude… nobody but Marco does his dishes well. I’ve been cooking for 50+ years,,, I gave up on him too. Don’t feel bad. It was a valiant effort…

@illtryanything5264

Ай бұрын

Said Marco...

@rachelann9362

Ай бұрын

Imo, that means he’s skipping things and has missing details in his recipes. For one, someone mentioned the cooked oysters should have immediately gone into a bath of ice water to avoid them overcooking, but this is missing from his recipes. It’s like he assumes people know how to IDEALLY process everything, but that’s not how recipes work. Someone who’s familiar with oysters will know to do the ice bath, but the average person buying his recipe book absolutely won’t-if they know oysters are normally put in ice, they may assume he intentionally left out that steps as it’s not in the recipe. At least that’s what I would think if I knew more about oysters.

@noesunyoutuber7680

Ай бұрын

​@@rachelann9362Not everyone who's good at something is a good teacher of that thing, and writing a cookbook requires those good teacher skills.

@illtryanything5264

Ай бұрын

@@rachelann9362 Three golden words..."make it nice"

@rachelann9362

Ай бұрын

@@illtryanything5264 I’m not saying he’s a bad cook, he absolutely is a great chef. But it takes a special person to be a good teacher. Perhaps his teaching strong suit is in person, not by paper. It may not even intentional-he’s a world renowned chef after all.. he doesn’t have realistic knowledge of what the average chef knows (let alone a home cook without any culinary school behind them.) Not entirely the fault of his though as writers should have a team working with them to make sure the book is accurate. He should have had editors and then test cooks to make sure the recipes were repeatable as written. From what I’ve seen, not all are repeatable.

You still have some homemade fresh pasta in the fridge, which you made yourself. 99.9% of people are nowhere near.

@JanicePhillips

Ай бұрын

I'm a .1%er! Woot. I even make powdered sugar from "scratch". 😹✌

Many years ago, I followed a Nigella recipe to the letter and managed to create a giant chocolate hockey puck, instead of a cake. Many cookbooks are just missing basic instructions (like "take off the heat" in the case of the cake). I think that's what got you here. Keep up the great work.

@cyrunningknows

Ай бұрын

I have read so many chocolate recipes and thought to myself, "this is a recipe for making chocolate seize". Even from some of the greats.

@Sassyglbeauty

Ай бұрын

That’s a shame. When writing a COOKBOOK, the author should take nothing for granted, and realize that so many will go step by step by what is being instructed - even if they “think” - “should I….” They likely will not because the reader will assume it was left out intentionally. 🤷🏻‍♀️

@mygirldarby

Ай бұрын

​@Sassyglbeauty what I don't get is how their editor could have let a book with unviable recipes get published! Publishing companies usually go over any book they publish with a fine-toothed comb.

@kstephens10008

Ай бұрын

martha stewart did that to me with macaroons when she told me to cook them for 20 minutes

@sueramsey8181

Ай бұрын

I've stopped trying Nigella recipes as they are notoriously for not working imo. And it's not as if I'm doing anything really fancy or difficult techniques.

You would be hard pressed to find anyone who cooks these recipes apart from Jamie. I’m convinced that these are beautiful curated cook books that look great on a coffee table and thats it

@GreenClassified

Ай бұрын

Publishers nowadays just assume you buying it to gather dust on a coffee table or kitchen display, is my guess. I've wasted a few pennies on badly written recipes in books as well.

@user-bf3pc2qd9s

Ай бұрын

Also, "modern British", speaking as a modern Brit, is a "cuisine" that did a lot to reinvigorate British restaurants but is mainly meat and two veg but with premium ingredients, bastardised haute cuisine and, like this, overcomplicated pasta dishes when a more basic authentic Italian dish would probably be nicer.

Marco screwed the pooch, not you, Jamie. Growing up in Maryland and having an Italian stepmom, I learned that poaching oysters involves taking them out of the boiling water and putting them in cold water immediately, which will stop them from turning into labia.

@Cindykm70

Ай бұрын

Thank you for that last line, I needed a good laugh 😂

@American_Jeeper

Ай бұрын

@@Cindykm70 I'm at your service and here all day 😀

@hissykittycat

Ай бұрын

Omg THANK YOU, We all needed a laugh after seeing Jamie go down on the Titanic. Your humor hit the spot!

@American_Jeeper

Ай бұрын

@@hissykittycat I'll take a compliment from a beautiful woman any time, thank you.

Some chefs really don't know how to write a cookbook, and their ghostwriters rarely know enough to help them, so you've probably got a hopeless road ahead of you with this endeavor. One of the great things about The French Laundry Cookbook is that Michael Ruhlman devoted himself tireless to the task of transforming Keller's work into a useable cookbook, and the results speak for themselves.

@marthalorden8498

Ай бұрын

Yeah. Spot on. Keller's and White's "cookbooks" contain recipes, but they are not really composed for home cooks to recreate. These gorgeous books are intended more for the coffee table and nightstand than the kitchen shelves. They do unlock the behind-the-stove mystery and magic of how their signature dish is prepared, but offer minimum guidance on technique. Any "how to" info is probably at the insistence of the publisher and ghostwriters who attempt to put the recipe together with only spotty conferencing time with (sometimes resistant) top chefs, most of whom don't use or even have written versions of their masterpieces. (I review cookbooks for Publishers Weekly).

@peglamphier4745

Ай бұрын

I couldn't agree more. Vanity food books are not cooking books.

I’m watching your videos from the beginning and to see how much confidence you’ve gained through the years is incredible. I love your dogged determination and your sense of humor even when the recipe gets the best of you. Thank you so much for all your hard work.

@antichef

Ай бұрын

There’s confidence, then no confidence, then confidence again the next week. Cooking is wild! Just gotta keep at it! Thank you!!🙏🏼

@ahollingsworth457

Ай бұрын

@@antichef My grandmother had a saying - If you’ve never had a kitchen failure, you’ve never actually cooked. I once made a casserole so terrible it killed the grass where I tried to dump and hide it. Keep up the good fight🥰

@EBDavis111

Ай бұрын

@@antichef This is how any creative outlet works. Every true artist suffers a constant sense of inconfidence and dissatisfaction. To quote dancer Martha Graham "No artist is pleased. [There is] no satisfaction whatever at any time. There is only a queer divine dissatisfaction, a blessed unrest that keeps us marching and makes us more alive than the others." I'm sure White feels it too.

@daniellejarvis157

Ай бұрын

@@ahollingsworth457 🤣

@daniellejarvis157

Ай бұрын

I made a sourdough loaf that my husband said would make a good soup bowl.... and was even dishwasher safe 🥴

Jaime, they had a Food Stylist set up that photo. It's probably not even food in that picture.

@susieq0666

Ай бұрын

Absolutely true 💯

@thevelveetarabbit

Ай бұрын

Which is frustrating, because the chef went on and on about how this dish is amazing BECAUSE it looks as good as it tastes.

@ly9563

Ай бұрын

Plus, originally it was probably gross then too.

@UKfeath

Ай бұрын

exactly what i was going to say. it's a professionally done photo, under specific lighting, and is probably fake food sprizted with oil to make it shine. trying replicate that is impossible.

@natemcgraw3690

Ай бұрын

i have a hard time believing that marco pierre white would let a food stylist do his plating rather than do it himself

I have heard numerous times that not only is his cookbook impossible to follow, but his show also. So I was surprised to see you take it on. Thanks for proving why to avoid his book.

@bahhumbug9824

23 күн бұрын

Which show? All I've seen are the videos he made for Knorr where he incorporates their cubes into his cooking.

I’m always impressed with you ‘bowl me’ magic. You do a good editing job to make it seem seamless.

@Sassyglbeauty

Ай бұрын

I spend an inordinate amount of time trying t9 figure out how they do it. Since, it seems clear this appears to be filmed in a normal apartment - so all I can think is he throws it up in the air and catches it? 🤔 (I even commented about it already - how much time I spend thinking about these moments). lol.

@bikergirl2000

Ай бұрын

​@@Sassyglbeauty me too!

@peglamphier4745

Ай бұрын

Editing? Is that another word for magic?

@TLadret

Ай бұрын

@@bikergirl2000didn’t anyone tell you that Julia throws him his bowls? Haha! That’s my theory anyway!

@bahhumbug9824

23 күн бұрын

And now he can beam in food processors! The show's budget must've increased. I hope Marco Pierre White watched the vid and sent Jamie an apology for his sh*ttily written cookbook because Jamie followed it to a T and it still looked like slop.

Aww, Jamie. I do appreciate you showing us your struggles because so many other creators choose perfection over realism, but it’s hard to watch you be so hard on yourself sometimes. I began watching you just before your move to NYC (but I’ve binged everything from the start of your journey) and you have grown SOOOO much as a cook in just this time, not to mention since the inception of this channel. Your courage and tenacity to try more complicated dishes or retry dishes that have made you feel defeated in the past, is part of what I love so much about your content. You have mastered other complicated dishes from world renowned chefs, being completely self taught! So please don’t be so hard on yourself buddy. We’re all rooting for you. Personally, I think this recipe failed you. Marco Pierre White can suck it! I don’t think the oysters needed to be cooked for a minute.

That was a comically large spoon you used on that cucumber! But I was impressed by your pasta. I really enjoy your content.

It's very touching and kind of you to say, "I hope everyone's okay," when ambulance sirens wail. We lived in a farming community, so ambulance sirens were never heard. We provided our own transportation to hospitals. But, my grandmother, when hearing of an illness, always said a prayer for the sufferer, and any death was met with a heartfelt, "God have mercy on his/her soul." She's been gone since 1978 and I, in my declining years, find myself uttering those same prayers for those same reasons. It's heartwarming to hear you do something similar.

@fatalismos

Ай бұрын

i work near a hospital and sometimes find myself saying this too 😅

@jazziginger1

Ай бұрын

This is why I subscribed to his channel. It touches my heart each time he says it..

@Haghenveien

Ай бұрын

My dad every time he hears an ambulance siren says "There goes a pregnant lady" because a baby is the best posibility you can have.

@user-bf6gz8ej4o

29 күн бұрын

Dude, he does it because of people like you who naively fall into his trap and start liking him more. Nobody on earth would think to themselves "I hope everyone's okay :(((".

@onemercilessming1342

29 күн бұрын

@user-bf6gz8ej4o You really don't know much about people, yet you'll parade your ignorance and think you're clever. How sad for you.

There are not many things in life that make me laugh anymore but when you do the Silver Fox jump, I catch myself laughing out loud. Works every time.

@hausofjulian

Ай бұрын

You get that twice in his previous vid 😉

Getting help from your past self was amazing! Please do it more often. Really shows how much you hace grown! You're amazing ❤❤❤❤

@valoryj5603

Ай бұрын

I agree.

@daniellejarvis157

Ай бұрын

Yes!! hearing him say 'this looks more like the pasta dough I'm used to', after watching him make his first ever attempts at pasta, and adding white pepper remembering the time he didn't know such a thing existed! So much growth, but still the humility and charm remain :-)

I never laughed so hard! As a retired chef (35 years) I feel your pain and totally get what you went through. About the only other thing is to try it again and with some slight adjustment with technique you can definitely rock this recipe!

@Sassyglbeauty

Ай бұрын

But, does he REALLY want to? I mean, just presentation alone, I think it is going to be technically almost impossible to achieve - so, eh. Idk if I would ever wanna get near that recipe again if I’m him. lol. But, I’m def not him. 🤷🏻‍♀️🤣

@ash2lar

Ай бұрын

I don't think he'll be trying this one again anytime soon, and I don't blame him.

For being a home cook, you are doing a fantastic job Jamie! So keep up the work!

While you were worrying about the seaweed and "This does not deserve the caviar" Let's expand the tile of the dish: Hand dried boiled oysters on a bed of reboiled paper thin pasta with a basic beurre blanc, garnished with boiled cucumber and a touch of caviar, served in boiled oyster shells, on a plate with some sort of possibly seaweed, possibly fried, or possibly boiled too. It reminds me of sea sickness when the boat's really rocking. It made me gag, anyway. The food stylist sure earnt their money constructing it for the intentionally dimly lit pic, signature dish or not.

I'm sorry but I kind of love when something goes wrong in your videos :D this is a cinematic masterpiece and I love all the drama!

This is one of the issues with trying to make a dish that is designed for a multi stage kitchen where the components are assembled by different people to come together at the end. There’s just no way for one person to easily do it, no matter their skill level. You gave it a great effort!

It’s obvious that you’re following what the Cookbook says to do. So not your fault when it’s not turned out. You have great extras i.e. pasta, ready to go. As a “home cook” I do admire your hard work and diligence. Thank you Jamie.

I think this really is a dish for a restaurant kitchen. Where you have a team of sous chefs working on each individual component so they come together all at once and the final plate is put together in a matter of seconds. I think some of these restaurant chef cookbooks are for the living room, on the coffee table, rather than in the kitchen as a guide to home food preparation.

@lesliemann1655

12 күн бұрын

The way I see things like this is that Cooking Is, at the end of the day, An Art, so cookbooks like this are better interpreted as a brief peek of the artist's process than a hard-and-fast bullet point to replicating their success. I'm not saying that's necessarily a good OR bad thing, I do believe you need to understand your audience and perhaps a cookbook of this tier is an exercise in futility (i.e. assumed Fine Dining Standards for a presumed home cook audience is probably a bit of an ignorant assumption lol), but I think it's a necessary publication all the same!

On a lighter note, I just have to share this with all of you! Yesterday I was in a library reading and suddenly, from the floor above, someone started vacuuming! I stopped, looked up at the ceiling and started laughing. A library laugh, but laughing none the less. It was just so perfect!! 😊

Tbh, the dish itself is a little bit outdated, cooked oyster with cuces and white sause, served on a plate of cold shell and pasta, topped w caviar definetely sounds like a fancy version of a typical 70s recipe.

@bahhumbug9824

23 күн бұрын

The book itself is 25 yrs old so you wouldn't be far off. I doubt Marco went back and revised the recipes or proofread them to make them easier for home cooks to achieve. For that I can't blame Jamie at all for this expensive fail.

Get a cucumber as dark as you can find, then peel it. Marco is great.

@partituravid

Ай бұрын

I just that was the stupidest thing

@chillbro1010

Ай бұрын

@@partituravid Makes sense to me. Like if you told someone to get you "Yellow bananas with light brown spots" you wouldn't look at them like an idiot because you peel the banana later. One of the tricks to finding a good watermelon is to get a Dark skin, Round/regular shape, with orange spot on the bottom compared to an oval, light and shiny, with white field spot. Wanting a Dark skin cucumber makes more sense than wanting a a light unripe one.

Absolutely lost it at "the curse begins...." always a pleasure watching your videos, whether successful or not!!

We love you because you always take on challenges with enthusiasm and bravery. Until next week! We grow together

Kudos for showing us when things don't work out. Don't take it heart Jamie, we have all been there. It has been a fun journey watching you and witnessing how far you have come....good job!

I saw the thumbnail and I came here to say that I don't think you give bottom energy.

@boxman139

Ай бұрын

AAAAAAAAAA IM DYING

@MallowPup

Ай бұрын

I agree, more of side energy

@darkjudge8786

Ай бұрын

Oh look a gay dude making a joke about anal sex. So edgy. So stunning and brave.

@exquisitemeat5845

Ай бұрын

Today on incredibly overplayed jokes: More buttstuff

@JamieHaDov

Ай бұрын

I screamed

As a cookbook writer with chef co-authors, I can assure you that their cuisine is often not meant to leave their kitchens--but pride and ego sometimes get these dishes, recipes that are unreproducable, into cookbooks meant for home cooks. Too, recipes often don't work because they've been insufficiently tested or poorly edited. Don't feel bad; it's hard to imagine anyone making this recipe and coming up with a real winner.

@iseslc

24 күн бұрын

Amazing insight, thank you so much for sharing!

@bahhumbug9824

23 күн бұрын

Maybe Marco's cowriter was afraid to have the back of his outfit slashed with a knife if he dared ask for more details. I heard Marco did that once to a chef who complained about the heat of the kitchen.

So looking forward to part deux next year. You’re dogged determination to get a recipe right is one of the things I love most about your channel. Just as you’ve overcome failure after failure in the cake department, you’ll get this one too.

As much as I love all the times you're successful, these big fail videos are so relatable and make me feel so much better about my own off days in the kitchen! It's so fun learning along with you.

By far the best one I’ve watched. And I’ve watched them all! You are so delightful!!

I've made Marco recipes a few times. Without question they lack details, really crucial details to help you nail it. He's expecting you to just 'know' certain things like timings and quantities.

Thanks for your hard work jamie!! Love seeing you doing these difficult recipes and regardless of the result!! Keep it up!!!

Always happy when Jamie uploads ❤️‍🔥❤️‍🔥

It looks like Marco fried the Kombu. Seems like a lot is missing from his recipe. But you made a great effort, great video as usual!

God I can't believe it's been a whole year since that vid. Feels like so much has happened since then, not just in my life but in the world

Kudos for trying to make this dish, but it honestly looks pretentious and not worth the effort.

Such a valiant effort and in true Jamie style, you never gave up. Don't be disheartened. All the food pictures in those books are done by professional photographers, food stylists and lighting effects, not to mention photoshopping the end results. MPW is notorious for leaving out little steps. He makes the recipes look simple but with those missings directions it can quickly turn into every cooks worst nightmare. Somehow seeing you struggle through your perceived disasters makes you so much more relatable and endearing. I say perceived because what you call a disaster still looks mighty fine to me. I hope you are feeling better as you looked so dejected at the end.

I am over the moon every time you post one of these videos, Jamie! I have adored each and every one of them.

So proud of you for not using the caviar! Good call. It needs to be used on a deserving dish.

"A humbling experience." How far you've come.

it's always awesome to see you nail a recipe after watching you for so many years...but....some of uour best videos are the ones that dont worl out. your humor is just as awesome as your recipe wins.

The best food book photos are done with the half done dishes. For some reason the colors of the half done food are brighter and more appealing than cooked food.

I like these Marco Pierre videos

@louiselanthier5135

Ай бұрын

Me too!

It's ok, there was some other little known chef that MPW also made hit rock bottom. Heard that chef is doing pretty ok now.

@scootaymildo1070

Ай бұрын

MPW didn't make him do anything, he was pretty clear about that 😂

@JohannesWiberg

Ай бұрын

I honestly don't think he's doing very well - just like Marco, he's propagating the image of the chef being an abusive bully. Hopefully it's mostly an act for cameras (although I've heard different), perhaps he's a chill guy in private. But I think he's a disastrous public figure, just like Marco.

@scootaymildo1070

Ай бұрын

@@JohannesWiberg definitely not an act. Watch his first show, Boiling Point, which was essentially a documentary so not like his later shows. Tbf, he is embarrassed about it now and seems to be a much better person, but he was truly awful back then. A vicious bully.

@JohannesWiberg

Ай бұрын

@@scootaymildo1070 Yeah it's probably turned more into an act now than it was initially, but he seems hell bent on staying with at least part of that toxic persona to keep the money rolling in, despite helping to tarnish an entire profession in the process.

@justjeni83

Ай бұрын

Have you seen him with kids? He calls them chef and always puts a positive spin on things even when the food is terrible. He’s actually a decent man and you can tell by how he treats kids.

Hi Jamie, I LOVE your videos and all your series. I’m wondering if you’ll ever pick up where you left off with cooking dishes from every country. I loved seeing dishes from around the world. Much love, from your old hood ❤🇨🇦

Whatever that James Bond meets '90s Skinemax music is at ~ 5:30, I absolutely love it.

This is one of the most entertaining one's in a while! Howling laughing at the end! You're a trooper, Jamie

Really interesting dish. Very basic, but doesn't leave any room to hide mistakes. That's what you got to experience first hand. Still a decent effort for what the dish is.

I just spilled my sardine fillets and now this video shows up! Perfect!

You’ve inspired me to buy this book and give it a go. Inspiring people is what Marco did and what you’re doing. Keep it up brother

I love your videos and your style! ❤ I love cooking but I mostly make a mess so I relate so much to your videos! Thank you for your honest look into your process and for being so charming and funny along the way! 😊

Your dogged determination is inspirational. I wish I had half of your willingness to try and fail - and then try yet again. I usually stop myself when I see how expensive the ingredients are! I KNOW how inept I am and always assume it won't end well and chicken out.

Always loved your videos Jamie. You're so entertaining and brave. That was very brave trying that. Your facial expressions are epic. Been watching you a long time and you've come a long way, Congrats!!! I introduced my fiance (who is a former chef) and he loves your episodes. He always says "watch, he's gonna do this or he's gonna do that, told you" 🤣

Anyone notice the new JAMIE. He has experience. And confidence and acquired knowledge. He is the definition of a self made chef! ❤❤❤

@bahhumbug9824

23 күн бұрын

Well, I'd say Julia made him.

I enjoy your videos. You are not afraid to fail. Keep them coming. So entertaining 😂

Ive seen loads of you tube chefs making and tasting crapy dishes, melting over them how good they are and its literally first time when i see one of them failing, and sharing this experience with us. You are honest man, nice to watch you

You always make me laugh! Thank you👏🏻🇨🇱 I’ve never shucked an oyster, but I’ve always wanted to try!

I almost always halve recipes and I’ve found that keeping two thirds of flavorful liquids like wine and vinegar tends to work better. Not only is there more flavor but when halved theres usually not enough volume to do whatever it’s supposed to for the other ingredients (eg not enough sauce to cover the dish). It might be worth trying for the beurre blanc if you ever feel like reattempting this dish All that being said, love the content and the way you fixed the pasta dough was super impressive

His was also highly filtered. Just remember professional food photos are not real life. The only way to make oysters have that color is to smoke them.

This is the first time I have seen you hit a wall. You have come so far and your skill in the kitchen really is very very good!!!! There was something too perfect about the photo of the dish, plus so many stages where you had to 'hold' items for the next step. You needed a sous chef ☺️ I look forward to your next video! Keep the faith

You being relatable is what's always brought me in time and time again. New videos, rewatching, sharing, etc. That was definitely highlighted here. Time, effort, sweat, and being unhappy with it all at the end. Plus the thoughts that seemed to cross your mind in the video. Is it disastrous enough to be watched with that lens? Does it meet your expectations as someone that's come so far in cooking? Should you scrap it and try again? Should you do a different recipe or chef? But be it your successes or "failures" I'm here for it.

@rjg5743

Ай бұрын

I can't imagine a more authentic cooking show except for Julia's. Your mentor has taught you fearlessness and you always add a large amount of self deprecating humor which makes you a treat to watch.

Great job opening the oysters! I hope to be able to do this one day - along with using my pasta machine! I do not own a oyster shucking knife yet.

Dude the fact that you have the balls to try dishes like this and then are willing to man up when it crashes and burns and yes this one was a big smoking hole in the ground is impressive. Have a drink get back up dust yourself off and in a year you will be laughing about this episode. Tragedy plus time = comedy I actually cannot wait to see your triumpant round 2 with this dish when you kick its ass. Just keep grinding brother

Living for the MPW videos. I wonder if you reached out to him if he would actually do a cooking video with you.. You know he's very approachable and extraordinarily lovely. ❤

Maybe firmer seaweed, like sushi, and see if it’ll pass through the noodle maker to get even strips? Cucumber I’d just stop at julianing them. Noodles, I like your idea of just warming them after they’ve rested from the initial cook. But sheesh, I’m stumped on how to get the oysters to look that pink/orange color. I’m looking forward to your follow up in any case! You do great work, and this cookbook looks well suited for you.

@natalieking2497

Ай бұрын

The oysters looked like mussels to me, which would cook with the coral colour. But if so, the recipe should specify. Seasonal availability impacts a lot of dishes.

@bahhumbug9824

23 күн бұрын

@@natalieking2497 From I'm gathering from these comments, this is a poorly written cookbook and one to stay away from buying despite White's pedigree. I'm amazed Jamie's even sticking with him.

I do love these videos, and I especially love your music choices. Random, I know. 🎶 That is such an interesting and unique sauce! I definitely want to try it! One of my favorite snacks is a hollowed out cucumber filled with tuna! 😋 And I caught that Gandalf quote. 😉

I have to say - I would never have started a mussles dish in the first place so you already have bonus points by my measure for the attempt! The thing you sort of skipped right over was your confidence in making the pasta! You didn't even stop to second guess yourself - you just added the extra egg and your noodles were gorgeous! Congradulate yourself on how far you have come as a chef and not only that but as a beloved KZread personality! That grumpy (frankly RUDE) chef you coppied should take a few lessons on fun and kindness (queue the sirens 😊) from YOU! Thanks for great content and cooking Jamie!

Marco saw the joke before anyone else even knew they were watching a show

Hey you did your best. You got in your head about the styling, and sometimes things just don't come out. It's okay and the next dish will be better. You're a good cook.

Thank you for again taking on a Marco Recipe! Your honesty with your attempts continues to be appreciated.

Great video as always! I appreciate the failures as well as the successes, we've all had both

Yeah, the art of serene resignation and letting go. I'm still learning myself :) keep up the good work:)

Jamie, why don't you get the pasta attachment for the Silver Fox? You wouldn't have to find a place to set it up.

@antichef

Ай бұрын

I considered it, but I wanted to learn how to use the manual one first… learn the hard way, sorta thing… I think I found a good spot on the other side of the counter to set Chromeo up. If it becomes annoying enough, I’ll soup up the Fox. 🦊

Whoa. Cool new special effects! ✨LOVE them!

Keep up the good work, dawg. You're still my fav youtube channel

BRAVO to your bravery to show us the bad & the ugly. missed the 'order up' or order down for this one.

I use a grapefruit spoon for seeding cucumbers. Or peppers. Or tomatoes.

Love your content man! 😊😊😊❤❤❤

A valiant effort, reading some of the top comments will point you in the direction if ever you want to try this recipe again. If you buy a case of oysters 12-14 pieces it comes in a wooden box with kelp added for stability, I use that for decorations, then there's the issue of what kind of oysters he would've used for his dish. Some are briney and some are kind of sweet like gillardeau I'm guessing he used the latter to have the sweet and sour with the beurre blanc.

WOW! You've come so far in your cooking adventures. Not in a million years would I have tried such a "simple" dish (they never ARE simple!).

You are purely the best Jamie!! Trial and error they say, but I think I would give up on it as well.

Your triumphant return to and success with this recipe will eventually be very satisfying. You've done it before and I believe you can do it again.

I repeat, flour and moisture amounts vary depending on the humidity of the environment. Especially when making dumplings or pasta.

I think you should have used the dry seaweed sheets they sell for sushi and bento. It's thin like paper. You can cut it up into beautiful shapes. No need to rehydrate it. You gave it your best shot man. Better luck with the next one.

I found a Julia child French cookbook at a yard sale. Watching your videos inspires me to try it myself. Love your channel 💜

I ❤ you Jamie! Thank you for the laughs out loud at your expense! At the same time, I think you should burn his damn cookbook, it would be cathartic for all of us after watching your pain. His instructions are meager at best, and the lighting on the image is misleading with all the shadows! Truly thank you for being you and sharing even the tough moments.

Great content. On the oyster juice front, I’ve noticed that you have the oysters almost up right when you open them. That’s where you’re losing the juice. If you watch videos of pros,like at Acme in NOLA, they do them flat. I find it is less risky for stabbing yourself too. I really enjoy your videos.

I love how far the pasta making has come. You make it look easy now!

On the seaweed: Maybe try rolling it tight and slicing against the grain. I do this with other leafy greens for super fine texture. Loving your content brother!

Don't feel bad, you gave it a good try. I so enjoy your videos. Even when they don't turn out like you like.

Dude, A+ for effort, Thanks for sharing

Jamie, for a home cook it looked good the first time! The book was done by a food stylist so it looks different. Good on you for continuing to make top notch food!

@MyFocusVaries

Ай бұрын

And the photo in the book could be colour corrected as well

These photos (from high-selling "cook" books, are so deceiving. So many things went into that photo. The oysters probably aren't even real! Good job Jamie for trying to do this recipe. You deserve everything!

Oh, man I felt for you here on this one. I hate following a recipe and it comes out like sh*t. It leaves you feeling like you are a crappy cook when you aren't. I fully believe this wasn't on you and fully on Marco and this cookbook. You did your best given the tools you had. By tools I mean a recipe that wasn't fully looked over.