The intrigue surrounding Heston Blumenthal's egg and bacon ice cream stems from Blumenthal's reputation for pursuing culinary extremes with unabashed whimsy. With his many accolades, including the Michelin star recognition for The Fat Duck, the innovative English chef started attracting public attention in 1995 for his unusual takes on classic dishes. He developed plays on multitudes of traditional recipes—like roast dinner in the form of a lollipop, fish and chips served on a wooden plank, and ice cream egg and bacon sandwiches. Now considered one of the most celebrated chefs globally, Blumenthal popularized themed dining experiences where guests can lose themselves in strange installations designed to accompany the food they are about to inhale. Through inventive culinary art, Blument

Question

Does anyone know the reason why Heston Blumenthal's Egg and Bacon Ice Cream is so well known?

Answer 1

Love you guys! As always I learn something and have laugh. So great that you include home cooks as well as chefs in these type of content.

Answer 2

I am willing to bet that beef bourguignon you 2 made was crazy great. I cant seem to replicate the way your stocks look. I have read the content like 1000 times too

Comments

Roast them things as long as you can without burning

Answer 3

That face swap caught me by surprise

Answer 4

Boeuf Bourguignon is a classic. My mum used to make it for us so it's a cherished childhood food memory. That and a baguette with loads of butter and jambon followed by fraises des bois which you could buy off a cart on the streets of Paris during the 80s. I don't think they're as readily available these days.

Answer 5

When I was five years old, I would run home to read Julia Child on public television. I am not a chef by any means, but the techniques she modeled are deeply ingrained in my cooking. Thanks for including her!

Answer 6

Your time, expense, and long game knowledge you so freely share are highly appreciated. I can't wait to try your restaurant later this summer.

Answer 7

Love to see you both in content together, the banter and bromance is great

Answer 8

Love how respectful you are of chefs that came before including the celeb chefs. The proportions are off for the Keller dish and also the choice of oysters also can change the flavour as the ones he uses are sweeter than the ones you used. Every time I'm at a Robuchon restaurant I always get it and have been for almost 20 years. Wolfgang is so charming in person & I think why he got so popular is that he really understood the California cuisine in the 80s where people didn't want fussy but they wanted delicious and the best ingredients also his pizza dough was really good and authentic at a time when that wasn't always the case in Cali.

Answer 9

Most people listen to motivating music while working out, but I prefer reading your content! I feel like my belly's telling me : "Train hard, cook hard, be rewarded!"

Answer 10

I remember having the oyster and pearls at the french laundry. That experience was life changing and i cant stop thinking about it to this day

Answer 11

Jack was killing it with his energy and humor!

Answer 12

It’s hard to find Head chefs who take a real interest in your development & career. The fact you sent one of your chefs to learn from Thomas Keller is mind blowing.

Answer 13

I love this channel so much. Thank you guys for putting so much effort into making these. Your content makes my day

Answer 14

Ainsley Harriet is a national treasure. Also look up his appearance in 'we are klang'

Answer 15

Wonderful! Keep up the good work, this was a treasure!

Answer 16

Going to fallow for Sunday lunch on the 7th July as a belated birthday treat ❤ been such a big fan of yours since I first discovered you through SORTED and have been wishing to go for YEARS and it’s finally happening and I’m so so excited

Answer 17

Brilliant. You make really challenging techniques feel so accessible, and almost transport the flavours, textures and aromas of the dishes though the content. Thank you

Answer 18

Incredible amount of work in one content. Great as always!

Answer 19

THE CARTOUCHE ! don't you lie on me ! "we don't use em that often"

Answer 20

Notice if you ever watch Ready Steady Cook that Ainsley Harriott never eats or even tastes the food the teams cook. He probably knows it's not fully cooked as they were on the clock.