>salt
>pepper
>hot pan
>olive oil, in.
>sear the meet
>lovely
>out, onto plate
>English mustard
>lightly brush
>>7416198
>sear
nope
FRESHNESS
>>7416198
>meet
OP, WHAT ARE YOU???!
>>7416198
RUSTIC
>>7416198
How long is his sausage?
>>7416340
It has got some girth about it.
>>7416198
When I see him beating the shit out of his knife on a steel it makes me cringe.
>>7416405
but it makes it sharper
?
I like his style though
better than all those nigellas and so ons that spend five minutes explaining the most mundane procedures.
english mustard is disgusting
Love this guy. Looking at cringe worthy restaurants and cooks get yelled at by this guy is so much fun.
you fucked up the thread
you're supposed to pick one of those and post it in all caps so we can do the others
EXCITING
PAN NICELY
LIKE THIS
>>7416294
COUNTRIFIED
>>7416198
>EVER so slightly
JUST STARTING TO SMOKE
>>7416511
>english mustard is disgusting
You big girl.
>>7416198
>Let the knife do the work
NICELY BROWNED
SEASON IT BEAUTIFULLY
AND BLITZ
FOCKEN BASS
Right propa cunt he is innit
>>7418218
top fucking kek-skele
I wonder how the manner of speaking ended up like this
LITTLE BIT OF LEMON
THAT COLOR
ABSOLUTELY
>>7416198
WAL-MART STEAKS
>>7416198
I heard him talking and cooking while reading this 10/10
TILT THE PAN
>>7416511
You fucking faggot. What the fuck is wrong with you? Not enough HFCS like your real mustard?
BIG FAT RAUNCHY KNOB IN THE PAN
>>7416405
>one three second clip of him doing that used as an eyecatch for tv shows
>you've been bitching about it for years
God damn dude, get over it.
>>7416198
I saw the exact video by chance this morning.
Had no idea what was going on as far as cooking times go.
Th-thanks gordon
>>7419822
It's done when it's done. A fucking clock won't tell you.
>>7419822
Can I get a link to the video? Is he talking about beef wellington or something?
>>7416294
>rustic
just a goddamn excuse for "I don't feel like doing any knife work"
>>7418776
IT JUST
LIFTS EVERYTHING
NICE
