kebl0826's channel

@FatPizza56 lol. I was thinking the same.

People think this is just great comedy writing. Well I grew up with Sunday dinners exactly like this (although less extreme)! For example i had:

Grandma who would whitter on about random stuff.

Mother doing all the cooking and housework & menopausal.

Bullying Dad ripping the p*ss

Squirty cream...

Chuck was 78 years old when he filmed this

How can 3 people not like this?

oh come on. How can that be deliberate

@honestjbone Creme Cassis, otherwise known as blackberry liquer. I guess you could use kirsch as an alternative

We should be giving guys like this knighthoods, not Bruce Forsyth

@OliverBond96 Couldnt agree more. Nowadays they overdo the music on actions scenes so badly it kills the movie. The last great bond film was LTK.

computer says no

MPW is Dr Frankenstine and here he is with his monster, GR. MPW says words to this effect in his autobiography

Ramsay's a total sell out. In the early years he slagged off Ready Steady Cook, TV Chefs, Lloyd Grossman sauces etc. Just look at him now, scrambling around for fame, getting hair replacements, botox, endorsing supermarket foods..

@TheBrainMachine78 I meant the concept of turning the brulee out of a mould, not the recipe itself

I've made this 3 or 4 times now and it isnt bad.

Unsmoke bacon is definately preferable as I found the smoked varieties a bit too salty.

I'd use a bit less puree than he does and make sure you cook it out for at least 2 minutes othewise it tastes bitter.

Farking legend

@italiacampione1991 It's Gino who says "are you alright there". he's been in this country a while now so I'm sure he can sound english with some words/phrases

I'll do you a risotto of white mushrooms for £10 not £75....white button mushrooms from the local co-op..

Marco isnt a sell out but I know a man who is......GORDON! Ten years ago he was slating Anthony Worrell-Thompson as a being a TV Chef., but look at Gordon now

As a junior school child between 1986-1990 I can tell you there were still teachers then who enjoyed belittling people in there class. I remember one who used to make us stand up and be cross examined on our times tables. If you got less than about 12/20 you had to explain to everyone why you d...

Dreadful. To all the italians out there most Brits don't believe in this nonesense!

Never has a man looked so good in a suit

Legend

@chicchitammuottocifa Philip Howard is the guy he shows the sauce to at 4:27

Chicken stock is not unusal for fish dishes

I've made this dish a few times and found it a tad disappointing. I would cook the chili, garlic and chalottes first for a couple of minutes then add the shrimps. Seems a bit strange he does it the other way around.

No need to season as the stockpot does that for you.

He really does have asbestos hands the way he picks up those lardons straight out of the pan!

Can't blame Tim Flowers for his one. that was unplayable

The reason he puts the pork in before the oil is hot is to stop it from scorching. It allows the fat to render and release it's juices, otherwise you end up with burnt fat on the outside and very chewy fat on the inside.

Awesome. I couldnt find panettone in the supermarket but came across an irish 'barmbrack'. Very similar to panettone

Absolutely fantastic. I work about 1/2 mile from the studio and hope one day I run into her

@kebl0826 I mean thick cut bacon rashers

Instead of salting/oiling the water I use a Knorr Chicken Stockpot in the water. Here's a good recipe: youtube/yWgnhDcPpEs

@sauce2034 The flash occurs when the plane's nose hits the building. obviously the nose hits the building momentarily before the wings, making it look like the impact has not yet happened.

If this really was some kind of rocket, why aren't the worlds foremost Aeronatical/Electrical Professors an...