Why is a Michelin rated important for street food vendors?

Question

Why is a Michelin rating significant for street food vendors?

Answer 1

Just an opinion. Your contents are excellent, probably the best cooking content. I just think that each of your content could be shorter. cap it 10-15 mins would be excellent.

Answer 2

Fantastic content as always!

Answer 3

Boursin is famous and loved in France, it's used in quite a few dishes.
There is another brand named "Tartare" and these two have been battling for the top of the "fresh cheese with herbs" mountain since as long as I can remember.

Answer 4

Crab ones were the best, the others were just eggs in different forms but just eggs. Great content, fellas! keep it up. I'm saving this one in my FOOD collection

Answer 5

Take a bow for “egg, egg and eggy”

Answer 6

Nice to see a shout out to the Taiwanese omelet along with such legendary/pristine dishes—

Answer 7

About tortilla de patatas.
Spanish chef here. Everything I'm gonna say is advice because at the end of the day there's not exactly a way of cooking it but I believe that if you add wet to solid you'll get a better final product even though I couldn't see how much liquid there was but looked a bit runny for my taste by looking at how it bounced. Well done regardless and keep doing well, love your content

Answer 8

I’m surprised you did make a Japanese omelette which is famous for its layers of fluffiness and slightly sweet taste. Excellent content.

Answer 9

I appreciate these egg recipes.

Answer 10

Beautiful content.

The nice thing about a well-made omelet is that it's fatty and rich at just the right level to be satisfying without overwhelming. Some of these omelet dishes do a lovely job of capturing this function in clever and delicious-looking ways. Others, like that Arnold Bennett omelet, are so much fat on fat on fat that I wonder how much they could be enjoyed on their own. I'd be tempted to split it with a friend or two and have a starch or veg on the side to balance it out.

Answer 11

The follow I used to see is Korean Englishman. I was so happy to see it on the channel. Dishes were really beautiful!

Answer 12

The fact that they both took a bite of that oyster omelette, both agreed it was disgusting, then proceeded to scran it anyway is a testament to their palate. Keen for a culinary adventure I guess...

Answer 13

I’m an old Chef and I love you guys. I wish I could’ve worked with you fellas.

Answer 14

Would love content on some of the equipment you use, pots, pans, knives, etc, or maybe just your personal favourites

Answer 15

Standard procedure after reading a Fallow content: Big thumbs up and then a dive into the comment section to upvote people praising this channel as the best cooking channel.

Answer 16

As a French, we do like Boursin or at least, similar products.

Madame Loïk is a more popular brand of fresh cheese, sometimes mixed with canned tuna for picnics

Answer 17

Love the content just a random fact Pavlova was named after the ballet dancer peach Melba was named after a singer.

Answer 18

Great content lads as usual. A knife guide and maintenance and cutting skills would be amazing. Keep up the good work.

Answer 19

I’d love to see you guys do a content on making the best basic omelette. None of these other meats or sauces or vegetables. Just a basic egg omelette.

Answer 20

That tattooed chef is sooooooo cute
Imagine having him cook all the deliciousness and then just fall asleep in his arms.
He looks like he would protect you from all the harm and sadness in this world.
Very lucky girl that actually can call him her man