Lobster Ravioli CAGE MATCH: Gordon Ramsay vs. Marco Pierre White
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- Äas pĆidĂĄn 27. 07. 2024
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Chef Gordon Ramsay, the former apprentice to Chef Marco Pierre White. Two British legends who have both earned Michelin stars. Wouldn't you know it, they both have sophisticated Lobster Ravioli recipes. I thought what was missing in this world was an 47 and a half minute video dedicated to me making both of these dishes, pitting the two chefs up against each other and seeing which dish is best (IMHO)
00:00 The Brief
04:26 Marco Pierre White's recipe
19:09 Gordon Ramsay's recipe
41:34 Review
Cookbook used in this video: amzn.to/3vvgpW7
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Recipe:
I'll post these soon! - ZĂĄbava
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You always make My dayâ€â€â€â€
Why wouldn't you just use less ginger instead of blanching all of the flavor out of it?
MPW's little soy/vinegar reduction party is the kind of thing I double and save the extra.
Iâd like to know what knife brand were you using when cutting the leak?
Can you make a video on all of your kitchen cooking tools you use
It's only a Cage match if it's from the Nicholas Cage region of France, otherwise it's just sparkling bickering.
LMAO!!!!
HAHAHA!
That was hilarious
My new goal in life is to find a way to reuse this joke. (I live in a nursing home so it's more challenging than you think.)
đđđđ
The reckless use of bay leaves is really starting to call for an intervention.
Just had lasagna. I added two bay leaves but there is only one left on plate. It's a good thing I'm not driving.
I need a 2 bay leaves t shirt
lol i love it. funny story though
about 6 years ago i was working as a line cook in a nice restaurant and another one of the line cooks was preparing a very large batch of stock to simmer over night (we had just finished cleaning up and were getting ready to leave) and this particular line cook was a little TOO anxious to get out for the night bc when it game time to add bay leaves (probably around 5-10 for the amount of stock we were making) but he put in like FIFTY+++
completely ruined the stock it was green, tasted horrible and we had to throw away like idk 20 gallons of good quality stock that had been absolutely destroyed by that particular line cooks lack of awareness and foresight
our chef was so pissed the next morning, that line cook was on thin ice for a solid month after that lol. the shame was real
but i guarantee you he never made that mistake again ever in his life LMAO
LOL "Hi, I'm Jamie. I'm addicted to Bay leaves...."
Nah, Jamie has just secretly started watching Borisâ Slav cooking.
It's funny in a way, because in the rare instances where White actually critiques Ramsay, his view basically boils down to "He's good, he's diligent, but he keeps making everything into a competition and trying to one-up people, so he takes things too far". Which matches up pretty well with the recipe and how the centerpiece was great, but he added too many extra things.
yes, like his grilled cheese sandwich recipe... Gordon it doesnt need kimchi
It's a little interesting because that's previously been Ramsay's critique of other chefs. In an old episode of the British Kitchen Nightmares (which was a very different show than the American counterpart), he went to La Riviera and spent the entire episode trying to convince a talented young to simplify the dishes-saying there were too many flavors on the plate.
Itâs why I love watching Gordon, Gino, and Fredâs road trip. In one instance, Fred and Gino, neither of which are professional chefs, said that Gordon was so preoccupied with the clams he was cooking and making them all fancy that he forgot what the women they were cooking for would want after a hard day of work. Carbs. So they cooked a ton of spaghetti in the background and dumped the clams into it đ
Well worth a watch!
Not to mention, the guy is just selfish, Ramsay choosing to secretly film MPWs wedding without his consent so he can get more clout. Dude, just isn't a guy I wouldn't want to hang out with, MPW nowadays I would have a beer with.
@@skyes7838 What does this have to do with anything?
Marco Pierre White never fails to make Ramsay choose to make himself cry.
Don't we all love toxic work enviroments and psychos that have no problem telling you its your choice to cry.
@@WorldOfSafariat least Gordon ended up more successful and famous than Marco could ever hope to be
@@conormurphy4328 Marco chose not to continue in that life or transition into content as much as Gordon has. Both are brilliant, funny assholes though.
@@conormurphy4328By what metric?
Hahahaha haha! (Michelin starred laughter)
The lobster was like "damn... nice setup you got up in here"
âThatâs a big knife. Whatcha doing? No no no no noâŠ.â
I hope Aliens donât find us tasty
I'm just wondering over there to see what kind of camera setup you got goin here đ
lol
They already do..â@@TheGreatestJuJu
Over 47 minutes of Anti-Chef? Best Monday present ever!
I love the longer Videos as well, allways sad when i see just 25min or so
I really enjoyed this videoâ€
Every time I hear someone say theyâre cooking with bay leaves I think âI hope theyâre not driving.â
Why though? I keep seeing this thing with bay leaves and driving and I have no idea how it started or what's even being implied.
@@matejmahkovic It refers back to a line by Macauley Culkin in Home Alone 2 (although I've never seen it.) Jamie now uses it as a running gag in his shows (like the "hope everyone's okay" when he hears a siren.)
@@matejmahkovicbay leaves and baileyâs sound similar enough, I think thatâs what itâs getting at.
Haha thatâs why I put 2 bay leaves when I cook because not driving
I can hardly imagine what one solitary ravioli would cost as an appetizer in a three-star restaurant.
Tooooo much
About ÂŁ180 per person ( not including wine) to eat at Gordon Ramsey's restaurant.
@@nyotauhura7412 Yup, expensive but not outrageously so. I think the highest price per person I came across on the internet was something like 350 âŹ. That's the thing with Michelin, try being too exclusive or ludicrously expensive and you won't be getting a star.
â@@nyotauhura7412that's a pretty good price honestly.
Like it's not exactly affordable, but reasonable for something you might only do once in your life.
@@THICCTHICCTHICC that sounds like a fair assessment. I know people who even do it once a year. So it is not stupid expensive but honestly i have spent more on a night in a casino (which was a once in a life-time thing on my 25th birthday). Haven't been to a 3 star restaurant (don't know any that would be closer than 100 miles t ome, so something I would actually consider driving to just for the experience) one a 1 star, but that was actually really affordable, I believe less than 100 per person and this was already great. although this really was an experience. It was a completely dark restaurants with blind waiters. like it's dark dark. you see nothing. you have to feel where your food is. scent helps to and you experience food entirely via texture, smell and taste. it's incredible. If it was still the old star systemm this would be 3 stars for me. 3 stars uesed to mean "an experience that is worth the trip on its own". and that is what that restaurant absolutely is. It might be a humbling experience ,really teaching you respect for people with disabilities, but it is absolutely an experience worth the trip on its own.
Really appreciate seeing how Jamie incorporates lessons learned from previous recipes. It doesnât seem like much but it's so nice to see the transformation.
like any craft it is a lifelong process of painstaking transformation
Thank godthe stems were removed lol
I also love to see what Jamie has learned from previous episodes. Having someone actually making recipes on film from the books is a huge editing service for chefs. I really like when Jamie physically points things out in the books, like "a bunch of chervil." And pointing out missing information such as cleaning the poop out. Not everyone is a chef.
Starting to appreciate the fact that Cage Matches are basically just double episodes.
I never get tired of the âhope everyone is alright!â And adding 2 bay leaves because you arenât driving comments! đLol
eve incorporated the bay leaf line into my cooking use.
Not me sitting at home thinking, "Langoustine, hm, weird choice to put with lobster but OK" without realising I'd mixed them up with mangosteens until Jamie pulled them out
Lmao now you got me wondering what a lobster and mangosteen ravioli would be like. Probably foul, but who knows, maybe it's good đ
When Europeans say "A little bit of butter" they actually mean a s*** ton
czcams.com/video/zZlYZpqaDHg/video.html
A little bit of butter translates to what Americans would call at least 2 sticks of butter.
@@VallornDeathblade1 stick =1/2 little bit
Michelin Chefs* Butter really makes stuff so good
Of course, why not?
Jamie has no hesitation in driving a knife through the âlivelyâ lobster but gets ookie about removing the eyes.
Don't forget that it is not his first time. And you can clearly see that he need to collect himself after this (instead of half-losing it for the day in the first lobster video)
He has 'no hesitation' because he wants to get it over with as quickly as possible
Ravioli is one of those things that you want like 12 of them but you get four of them.
Granted, these look substantial.
I understand they are an appetizer here but I'd want a plate full of them, maybe with some creamy sauce.... Mmm delish
They are not usual italian size. They are more like pastries :)
â@@nemiersThey look like raviolos with their size.
But here you get just 1. đąđąđą
Hi Jaime, A couple of cooking tips. One removes the eyes in order to get a clearer stock, it's purely aestheitc. the eyes make the stock cloudy, a kind of culinary glaucoma. removing fish eyes is a scissory matter. you cut AROUND the eye and remove everything making two bit holes on the side of the head. Save the eyes for less fussy stocks. You've been very clever in avoiding the Scylla and Charybdis of MPW and GR and their snares for the unwary.
Empathetically we are all aging along with you, Jaime....like a fine Noisy Prat. All the best Jacques Mexique
Marco's demeanor and general aura is what Sir Anthony Hopkins based his performance as Hannibal Lecter on. Only difference is Marco is a non-violent psychopath.
As I have said before, I have seen many times elsewhere on youtube, where others have said Marco would be a good serial killer. Now, as he has gotten older and more gracious in his videos and with his students, he looks MORE like a serial killer than ever. And a very successful one at that. Beware what you eat, if you go to one of his restaurants. But it will be delicious.
Hannibal Lecter didn't make Multiple Miggs in the next cell cry before he swallowed his own tongue. That was his choice. He chose to cry.
Marco is definitely a psychopath and Gordon Ramsey is a narcissist. They are two miserable peas in a pod. From my experience when I was a practicing therapist, psychopaths (the real term is antisocial personality) are bereft of their humanity. They are walking human shells. Narcissists, on the other hand, while insufferable and ego-driven, still have their humanity. They can still feel sparks of compassion and at least sympathy (not empathy though) for others. Most psychopaths are not violent, btw. You are likely to see them high up in corporations, politics, and in ,Marco's case, a very successful chef. They tend to do well in the world. Sociopaths, who are sort of like psychopaths without the meticulous planning, are violent in the moment, and never succeed. Many wind up in prison. Psychopaths rarely end up in prison.
I spent an evening with Marco recently, and I agree. Even in his later life Zen Marco mode, he's an interesting character.
â@@mygirldarbyif you were a therapist, i sure hope you lost your license for armchair diagnosing people you dont know and have never spoken to.
Nice to know these high end chefs are selling me meat that costs less than half that of lobster when I order lobster ravioli
That caviar on the Langoustine is $10 a gram btw. Apparently one of the best caviars there is so I hope you didn't throw them out lmao
Vanilla seeds 2: electric boogaloo đđ
@@EvlNabiki Dang it, you beat me to the perfect comment! đ
I REALLY wish you would make a shirt that says "make it two, I'm not driving" with a picture of two bay leaves on it.
Of course you know that both of these guys would have been screaming obscenities at you the entire time you were cooking, right?
I actually don't think so, because there is a difference between working in a high quality kitchen and cooking something nice for yourself.
But: if he was trying to survive in their kitchens, yes, he would be yelled at *a lot*, and I guess he knows
Never seen Marco scream obscenities.
Screaming and Obscenities are their love language all their own, you wouldn't understand.
Easiest way to get chervil is to grow it in a pot on a windowsill or balcony. You can get the seeds pretty regularly, but it's a very delicate herb, so it doesn't travel well. You typically don't find it in grocery stores. One thing to note if you're growing it yourself, once it starts to go to seed (or "bolts"), it will stop being useful to you as an herb, but you can collect the seeds to replant for the next year. If you notice it starting to flower, you can just pinch the flowers off, but don't do it all summer, 'cause you will want the seeds for the next year.
Well, Jamie didnât actually have any chervil and growing some for just one recipe might be going a bit long on the prep. ;-)
I think that to perhaps approximate what chervil adds to the spice mix here, he couldâve added a bit of the fennel top to get that subtle, kind of liquorice or aniseed, flavour, similar to how some seafood recipes call for pastis.
Please more cage matches! Love this format! đđđđđ
I seriously don't know another person who would go through all that work (and expense) for fish or vegetable stock to make a few ravioli. You are seriously becoming a professional chef!!! Great fun to watch as always.
Don't think there's any altruism - he's doing it for content, clicks, likes and subs.
â@@coyhutt8022 Yes, and the video was sponsored i.e. the ingredients were being paid for plus he got to keep the change đ.
@@Jag... It's a hard life
22:50 this is exactly why I LOVE this channel. Jamie shows us the good, the bad, and the ugly and I love the roller coaster ride of each episode.
Thank you for not taking out the eyeballs on camera
Could you even taste the lobster amongst the chutney and salmon and so on?
The way my jaw dropped when you went for the lobster. They didnât even go in freezer this time. đł
That clip at 1:19 of White and Ramsay is from March of 1989 if anyone is curious.
That long ago! Wow! Uncle Gordon was just a kid back then
Chef Ramsey rocking the Anne Burrell/Guy Fieri human cheesefry hairdo.
The Flock of Seagulls haircut got me laughing.
@@lorassorkincame here to say that and you beat me to it. đ Annnnd I raaaan, I ran so far awayyyyâŠ
The eyeballs đ€Ż exploded. Good grief Jamie, this is a horror movie.
I know! I've never watched a cooking show with my hands covering my eyes like it's some horror show, but I did here! đđ
when Jamie doesn't say we are welcomed to the kitchen đ
You've come so far from the small kitchen and confused vanilla pod scraping to a serious cook who knows what he's doing. Well done Jamie!
We missed you last weekđ„č
I couldnât believe how 47min went by so quickly.
Others have said they enjoy "I hope everyone's okay" every time, but I enjoy "ORDER UP!" every time as well.
Dear Anti-Chef⊠please for your own sake,, get some squeeze bottles. If youâre trying to up your game on presentation, theyâre a must.
Great cage match!!
I have been desperately waiting for aniother Anti-Chef vid, watched all your stuff over the last 2 weeks, great work as always Jamie huge inspiration!!
Shout out to that lobster for really making a run for it in the beginning there
Thatâs a lot of mixed seafood for a â lobsterâ ravioli. They both look delicious! Well done Jamie!
I would cry my plate came out with one ravioli on it.
Eye balls add a slight bitterness when cooked. If the recipe is going for a more sweet and refined taste, removing them is actually kind of important. Other than that, brother you nailed it, great content. I always love your videos.
Didn't know that about the eyeballs, thanks.
came to the comments to find out why the eyes had to be removed. thanks!
'A lobster is more beutiful to me than most women are.'
The next time I pass a news stand and see Playboy, Penthouse and Exo-Skeletal Babes, I'll know which one to grab.
Chervil is hard to grow compared to most herbs. It is also known as French parsley.
48 minutes of pure fun! Let's go, Jamie!
Ramsay: I shall craft this ravioli with a mix of some of the most expensive ingredients I can find, using a staggering number of steps of preparation.
Also Ramsay: I will dump a bunch of $1 tomato chutney all over it.
"A lobster is more beautiful to me than most women are." I feel like that explains so much about him.
Jaimie I'd really love to see what you're cooking and eating off camera on regular weeknights
I second that! That would be really interesting. Like, what did you do with the extra salmon, sauces, stocks and ravioli? Please share! đ
You keep getting getting better and better Jamire! Pleasure to watch!
When you started pureeing the salmon and lobster, I went uh-oh........glad you caught it in time!
Watching this made me realize two things. #1 - I desperately want to try these lobster ravioli's. #2 - With the quality of ingredients and expertise it takes to make them, I would not be able to afford them if I went to their restaurants.
Eyes, like gills, add a bad flavor, sort of bitter. But if there is enough volume of liquid you can often get away with eyes, but never gills.
Excellent job! You really seemed focused and prepared for this huge undertaking of making both of these recipes. Great execution on each! Congratulations.
After a decade of working in a variety of restaurants, I can say without a shadow of a doubt that yes, most chefs are among the pettiest people I've ever met.
Jamie you have improved so much even just in the last year! I was watching some videos from last year and your improvement is very impressive. I love watching your progress.
Can't get over the exponential rise of your abilities in the kitchen. Damn, Jamie, you can cook.
Showed you to my mom and sister, and now they're just as addicted to your videos as I am đ±
It's weird to me in both recipes they used salmon in a lobster ravioli. I like lobster and salmon, but if i was going to be making a ravioli I'd choose one or the other. I feel like if you needed a cheaper binding ingredient, shrimp would be a better option for lobster as the flavor is delicate and tends to be easily overpowered.
_Cue GR and MPW telling me I'm a doughnut or a ****, respectively_
Since I'm not a fan of lobster...I think salmon ravioli would be divine.
Iâm not fond of salmon, so if I went to michelin starred restaurant and ordered lobster ravioli only to get ravioli filled largely with salmon I would not be happy. At least shrimp and lobster would make sense. Or lobster and some kind of mild white fish so the lobster shines through.
Yeah I've thought this too, salmon can very easily be overpowering. However if two of the greatest chefs of our time are cool with it then I don''t doubt that it works and they will get the balance just right. I think to be correct it is lobster and the salmon mousse is just a binding agent so you don't want too much of it. Interestingly, a slight variation on this dish with a different sauce (he maybe came to the same conclusion about there being too much in the dish) is still served in Restaurant Gordon Ramsay (his original restaurant in London). I hope to eat there next time I am in London and this dish will certainly be my choice.
As a chef, I don't fanboy over other chefs, but I do have my idols. MPW is one of them and that cookbook was monumental in making the chef culture what it is today.
To each their own! I can't stand him. Or his ridiculous sort-of cookbook.
Personally speaking, I like Marco's dishes better. I have made quite a few from both! A lot of Gordon's recipes ARE recycled and updated versions of Julia Child's recipes. Marco gives nods, at least in videos, of where he came from and who he worked under to learn his techniques. Just my personal opinion.
đ€ The dish that shall not be named?.... Oysters Voldemort? đ
Better than Rocky Mountain Oysters Voldemort...
@@Maria_Erias đ very true
Jamie - OMG what a Marathon indeed! You have my sympathies. Absolutely loved it! Thank you!
This video looks like it was a lot of effort!
Thank you for the hard work, and the entertaining video!
Thanks for cropping out the lobster deaths. I really appreciate it as lover of both lobsters and your videos :)
I bet you donât have a pet lobster
I love lobsters too! They're delicious!đŠđŠđŠ
Same, I'm a vegetarian but I love Jamie 's videos.
I was so glad he cropped it this time. Whew. I'm not a vegetarian - and it sounds stupid, but I'd basically force myself to watch when he wouldn't crop it out, even though I didn't really want to, because if I didn't I'd feel like a hypocrite... which sounds like I'm crazy but I swear I'm not, lol. Anyway - this way I don't have to worry about it. Still felt bad watching that one little guy trying to get off the pan tho.
â@@LadyBeyondTheWallweak sauce. If you can't stand to see the consequences of your eating then you probably should be vegetarian
amazing amount of work here Jamie. well done! ever stop to think about how far you have come? it's really fun watching your progress. thanks for posting.
Just me or does anyone else want to see a âbowl meâ fail compilation?
16:55 Don't waste good olive oil by putting it in the boiling water, it does nothing. Cook the pasta in salted water, drain, THEN drizzle with olive oil to stop sticking.
the point if oil in the water is that it helps prevent it from boiling over
@@undertakernumberone1 I never put oil in the water, and I've never had a problem with boil over. And you can always lay a wooden spoon across the top of the pot to prevent boil over if it's an issue; But if you're getting boil over often, then you need to learn to regulate the heat of the stove a bit better. Because no amount of oil in the water will stop it from happening if your temps are too high.
I've boiled pasts both ways and I find the oil in the water to be very helpful.
when you threw in the bay leaf a siren started outside my window it was so funny
I love the bay leave joke everytime.
Every time! And itâs getting funnier because he knows weâre waiting đ
I'll never get tired of the bowls coming down from above.
This episode gave me goosebumps. Especially with all of the history between the two. What a grudge match.
I loved this episode and I love the comparison of the two chefs! :) You always make me want to crack open a new cookbook and give things a whirl!
Youâre a pro at pasta! I knew you would master it easily! Love this video!!! Great job AGAIN, but no one is surprisedđ
I didn't detect a single anxious moment from you. You had this under control from the get-go, and the results looked awesome. Congratulations đ
such a great episode - thanks for all the hard work and entertaining delivery - love your channel / dani đšđŠ
Hysterical eyeball segment!!! Canât stop laughingâŠand cringing!! Love your humor Jamie! Canât believe how far youâve come and how much more comfortable you are in your kitchen. Youâve gone far beyond what I would attempt and I consider myself very experienced. Love the cage matches. I could watch you for hours. Keep up the creative cooking videos. Love love love them. Canât stand the days where there are none but will rewatch older ones ! â€â€â€
I'm not squeemish but I am currently eating my own dinner (Sausage egg n beans ;P ) and I did not need to see a lively lobster becoming NOT lively...so thank you for not showing that â€
I'm equally as appreciative. đ
Cool video. Great editing, and I really like this process you have with boiling down these recipes for us (amateurs) to understand!
Brilliant. Thanks for all your work (and expense) to showcase these recipes.
You usually remove the eyes from the fish or sometimes the whole head to stop the fish stock from going murky, it only really matters if your making a white sauce with it. For example a white whine reduction, a veloute or a bechamel.
I really can't understand why your chanel is not growing more rapidly. I really love your video's!
Excellent!!!
I noticed that your skills have greatly improved.đ
What a warrior! The work for these dishes would normally be done by an entire brigade!
I enjoyed this one! More cage matches please!
Your editing is on point, man. ^^ Love it.
Jamie, that last lemon tart you did from Chef White I mirrored exactly and itâs definitely not a complete recipe. The short crust should have had water or been pressed into the tin instead of rolled, and it needed about 90 minutes in a deep tart dish (one that fit all the filling). It was delicious, but you were absolutely right to be frustrated with the lackluster instruction.
I almost wonder if it was meant to do in much smaller personal sized tart pans
You are so delightful to watch and your skill level is amazing now. You have so much more confidence. Keep it up.
12:50 awesome effect, I love them always, they do give your videos unique character
Yes! Thought this was so funny
Jamie- have you ever considered the pasta rolling attachment for The Silver Fox (TSF)? Seems like it has the same number of thickness settings.
It sturdily attaches to TSF so no need to worry about which corner of the counters to secure the manual crank one to.
"...and now they are not." Perfect dark comedy vibes.
Jamie, I've been watching your videos for about a year now, and in that time alone, you've made some serious progress (having gone through some earlier episodes as well, you've been improving consistently since you started). I'm not that big on seafood personally but I genuinely want both of the dishes you made today.
One of these days you'll figure out cakes. In all honestly, I think what you struggle with in that area has to do with your local climate. Things like flour can provide radically different results depending on the temp/humidity they're shipped and stored in, and elevation above sea-level is a lot more volatile than with non-baking applications.
He's in NYC. His elevation above sea level is measured in floors.
That was A LOT of cooking there Jaimie; well done!
Bless you Jamie....I wouldn't be able to gouge the eyeballs out either....great video.
Their feud is over. They are back to being friends again.
They're both basically playing characters when in front of the camera anyway. I wouldn't be surprised if they were both just playing the media for column inches
I love watching you do cage matches! †Look how far you've come! đšâđł This was so impressive! I may have to try both of these recipes! Yum!
Man I was so happy that you stopped blending the lobster in the processor đ so important and you definitely did save it. Great video!!!
Someone has been learning new editing, and production, effects
These are so entertaining!
Maybe I missed it, Jamie, but did you comment on the differences between the saffron pasta and the other one? Any significant difference in taste or texture?
The edits were absolutely chef's kiss! I vote the editor gets a raise.
totally feel you on that eyeball thing đŹthat's just its own level of yucky. I can barely work with anything still having eyes. The thought of casually "popping them out" made me wince. Mad respect for the sophistication and skill level you've worked yourself up to over the years. You're an inspiration for any ambitious home cook, and wildly entertaining and charismatic on top. You make the most daunting recipes approachable without diminishing what it takes to get there.