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Nice edit with the veggies.

Love the production value on your new videos. Good job!

If he has a episode where he hops around in a Everest’s bunny suit…I’m outta here 😂

Kool aid and fried chicken for everyone 🤣✊🏾🇺🇸❤️!! I hear ya, Brotha !! We are worth so much more!!

Side video is bad, front video at least shows what you’re cooking

Just put it on a paper towel lol

Marcus getting good with hitting those different camera angles when you move your head 😂

Burning? That’s a crust ma 🥷

Bouillon is salt. With meat flavour. How can you go wrong

We have Bovril in Canada

That dude can cook

it’s going to be devoured in less than 2 minutes anyways

I make my fries in like 30 minutes and they are fokd enough

perfect❤❤❤❤❤❤

Don't like the side transition the whole time

Or hear me out. Hold it. Because its a FUCKING SANDWHICH.

add sparkling water if you want insanely crispy batter. F this viral stuff but I always make my chicken batter with sparkling water and if you work quick and dont allow it to go flat which it'll do quickly you'll achieve an amazing texture.

I'm at a point now where I don't even watch his videos, I go straight to save because I know they'll be good, probably

Why does this dude remind me of Joe Pantoliano?

I watch a ton of your videos so im gonna agree with some of the others with the camera stuff. Keep it simple... i dont want motion sickness watching a yt video. Yt shorts might be different because you want to pack a punch, but long versions... chill.

It doesn’t even make the plate in my hands

full video please

Vegemite is far superior

I’m about to make some grilled cheese now, thanks.

3:32

Soggy, but crunchy is the way to go.

The thumbnail for this video looks like an actual foot dude

Little bit 😅

This is not happening

❤

😉👍

Good idea

😂

I love potato 🥔

Napoleons Fav dish

Normally I find when youtube chefs make this a little "cheffy" they forget that it's a peasant dish and go overboard with culinary techniques and expensive changes that really morph this dish out of the comfort flavours that it is known for. This definitely isn't that. Instead you're using techniques to just make the beef a little better, the sauce a little better, but not actually massively overhauling the dish. I think this is the perfect middle ground for most people, in a way where it still feels like a stroganoff

This looks amazing. I'm one of the weirdos that actually has all of those items in my pantry. There is an oriental grocery store in Austin, Hana World Market, that I love to shop at. You need to check it out if you have not since you have transplanted to this area. They have an amazing food court with a nice Korean restaurant and a Ramen/Mexican fusion place as well. Both are really good.

Does anyone know what brand of knives he uses? I've been looking for a fancy knife to buy but not sure where to start

Seems exactly the same as Beef Bourgagnon, except the chicken. Tastes awesome 100%.

He got the Jason Vorhees head!

I wonder how many fridges he goes through in a year?😆🫣

There's a lot less sugar in this recipe than I thought there would be. For some reason, every commercial sauce is just overloaded with sugar.

My name is Kenny, not Kevin

I tried to make it, and it was really delicious.. 😋😋😋 thank you for sharing a delicious recipe upload on khal 😋😋 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

The secret to french cooking is obvious.. Butter. Cook everything in pools of melted butter. Simple. 😜

Def getting added to the cooking repertoire

"I checked, and our knobs are exactly the same size." That might not mean the same thing to the British guy as it means to you.

Uuuuuuuuuuuiimmmmmm.,............ You should make that dish live and Marcus needs to eat like you did. Winning!😊

In the first minute: it’s taken me 19 years to create this recipe… In the third minute: I got this recipe from a restaurant…

Careful, Pyrocynical is from the UK, this could get dangerous.