Why is a Michelin rated important for street food vendors?

Question

Why is a Michelin rating significant for street food vendors?

Answer 1

I really appreciate how much effort you all put into every content. Obviously a lot of time goes into making a number of complete dishes and you seem down to Earth for high level professional chefs.

Answer 2

The "egg egg and eggy" comment really caught me off guard. He was so proud of it too!

Comments

Thought it would be "Eg, Egg and Eggy"?

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It definitely would be but I thought it looked so weird spelling it like that and I couldn't do it lol

Answer 3

This was great! Love that this was just a great excuse for Jack to eat straight spoonfuls of crab. Mmm.

Answer 4

I’m a disabled chef who’s just started sharing my experiences, your content has massively helped and inspired me so thanks ❤

Comments

Just subscribed

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@ thanks brother that means a lot to me

Answer 5

Canada here, I'm here to tell you how much these contents have changed my life. Admittingly I'm not much of a cook but I'm trying and started a few months ago with one of your potato dishes which I've made twice now. It's a lot of work but well worth the time. I've read this egg content twice now and I'm so excited to try the potato de tortilla soon. And of course, I'm gonna buy some caviar. Honestly, the best thing I've come across.

Answer 6

Thai here. I've been to Sam Lor way before they have this egg dish, and I really wanna try. Though to comment, your top part is just a few seconds from being burnt. I suggest lower heat, or fry and then pour the whipped egg very quickly.

Answer 7

I love that though you guys may not have liked all the dishes. You gave it your best, admired the technique and simply acknowledged that you just may not have cooked it right

Answer 8

Jay Fai use lump blue crabs knuckle, to give the firm texture. Really impressive frying technique though.

However, I think the best omelette in Thailand is crispy oyster omelette from Hoi Tod Nai Mong (also Michelin bib).

Answer 9

You guys are the best in the business, keep the content coming!

Answer 10

I've eaten Boursin since I was a tiny kid in the early 1960s. Boursin, like Babybel, is the American cheese of France. Or the port cheese spread (for those older Americans). They are industrial products that are fine for what they are. I most definitely would not want Boursin in my omelette. But if I'm sitting in a garden with a glass of wine and a baguette, I might spread a little on a piece of bread. It's fine... just wouldn't cook with it if I can find something else that's not processed.

Comments

When, and if, you ever think about the six billion peasants of this planet.. would they deserve their right place, or should they just go to hell not pestering anyone of us? Just asking for a friend.

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So what's the alternative to boursin that's not processed?

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@ The over-a-thousand different kinds of artisanal cheeses that France produces? Or you can make your own "Boursin" by making your own Labneh and mixing it with garlic and herbs.

Answer 11

Can't believe there were no nods to Omurice, great content, big up Eggs!

Answer 12

Damn nice to see you folks growing your audience so massively, you deserve it. You are doing an absolutely wonderful job with this content.

Answer 13

I think that your love of food shines through in these contents and that does a lot to excite the public to try your restaurant. Successful chefs, successful business... banging out omelettes! Well done.

Hairs coming along nicely too.

Answer 14

Was hoping for the Omurice omelette by Motokichi Yukimura. Although it's not a Michelin-star omelette, you guys should give it a try because of the technique (could make good content)! Much love, great stuff as always!

Comments

The mountain one was intended by Tomos as a hommage to that (not a very good one imho having eaten it a few times) albeit with the addition of spider crab and laver bread

Answer 15

In France I personally like to eat bousin but it's still an industrial cheese like babybel or vache kiri which are very well known in our supermarkets and often eaten by children. More generally we French like butter which we consume a lot but also mature cheeses which can be found everywhere at reasonable prices.

Answer 16

Sorry, Thai omlette do not add flour. Only eggs, crab meat, and fish sauce

Comments

True, fish sauce, seasoning too.

Answer 17

Hey Fallow we really need a Dessert version similar to the 1920 each decade to now or just classics

Comments

There are some awesome desserts as well.

Answer 18

Jai fai in her cooking goggles is a tourist attraction here in Bangkok ❤

Answer 19

Spending my whole life living in Thailand, never knew the Samlor omelette ever existed. You brought out each Thai ingredient authentically ... lime, fish sauce ... These actually made me amazed.

Answer 20

Really enjoying these contents gents, it's great to get interesting and entertaining culinary content without all the padding of the weekend cooking TV shows. Thanks for taking the time to put these out there.