- Registrado
- 13 de Dic, 2022
It's the only way. Rendering the sides, and then getting a nice crisp with the remaining fat is the absolute best.
The fat man knows.
This is 25 years after he hung it up, but MPW does explain why he quit, and he stays true to his previous statements.
https://youtube.com/watch?v=FdDsnwp1e1o
I loved that video. It reminded me of my childhood, when people learned how to cook by going to work in a hotel or restaurant kitchen at the age of 15. Lots of my school friends learned by joining the Merchant Navy and becoming Cunard Yanks -- working the kitchens on the Cunard Lines between Liverpool and New York. None of them ever got a Michelin star though. None of them had Marco's passion for the craft.
I've no idea how anybody works in a hotel kitchen though. I tried it when I was a young man. I lasted about two days. It was hell. To this day, I've never worked so long or so hard.