I hit rock bottom thanks to Marco Pierre White

Not your fault Jamie. The chef left out the parts where you have a bowl of ice water to "shock" the oysters and stop the cooking process. So, you keep all the oysters in a strainer just drop them in the hot broth for a few seconds 20-30 seconds and immediately put them into the ice water bath. Then the sensitive oysters aren't overcooked, always better slightly under cooked than over cooked and rubbery. He forgot those steps, which he used as I can see these missing steps in his picture.

Ina Garten does not publish any recipe until she literally watches novices following her written directions. I think all cooks and chefs should follow her lead. Cooking is time and money, especially today; too risky to lose either. Jamie, you have one clean kitchen. Many You Tubers would not have published a video like this. For that, you get one trillion likes.

Opening an oyster looks like the fastest way to the emergency room.

You still have some homemade fresh pasta in the fridge, which you made yourself. 99.9% of people are nowhere near.

Dude… nobody but Marco does his dishes well. I’ve been cooking for 50+ years,,, I gave up on him too. Don’t feel bad. It was a valiant effort…

Many years ago, I followed a Nigella recipe to the letter and managed to create a giant chocolate hockey puck, instead of a cake. Many cookbooks are just missing basic instructions (like "take off the heat" in the case of the cake). I think that's what got you here. Keep up the great work.

Some chefs really don't know how to write a cookbook, and their ghostwriters rarely know enough to help them, so you've probably got a hopeless road ahead of you with this endeavor. One of the great things about The French Laundry Cookbook is that Michael Ruhlman devoted himself tireless to the task of transforming Keller's work into a useable cookbook, and the results speak for themselves.

You would be hard pressed to find anyone who cooks these recipes apart from Jamie. I’m convinced that these are beautiful curated cook books that look great on a coffee table and thats it

Marco screwed the pooch, not you, Jamie. Growing up in Maryland and having an Italian stepmom, I learned that poaching oysters involves taking them out of the boiling water and putting them in cold water immediately, which will stop them from turning into labia.

I’m watching your videos from the beginning and to see how much confidence you’ve gained through the years is incredible. I love your dogged determination and your sense of humor even when the recipe gets the best of you. Thank you so much for all your hard work.

I have heard numerous times that not only is his cookbook impossible to follow, but his show also. So I was surprised to see you take it on. Thanks for proving why to avoid his book.

I’m always impressed with you ‘bowl me’ magic. You do a good editing job to make it seem seamless.

There are not many things in life that make me laugh anymore but when you do the Silver Fox jump, I catch myself laughing out loud. Works every time.

Jaime, they had a Food Stylist set up that photo. It's probably not even food in that picture.

Aww, Jamie. I do appreciate you showing us your struggles because so many other creators choose perfection over realism, but it’s hard to watch you be so hard on yourself sometimes. I began watching you just before your move to NYC (but I’ve binged everything from the start of your journey) and you have grown SOOOO much as a cook in just this time, not to mention since the inception of this channel. Your courage and tenacity to try more complicated dishes or retry dishes that have made you feel defeated in the past, is part of what I love so much about your content. You have mastered other complicated dishes from world renowned chefs, being completely self taught! So please don’t be so hard on yourself buddy. We’re all rooting for you. Personally, I think this recipe failed you. Marco Pierre White can suck it! I don’t think the oysters needed to be cooked for a minute.

Getting help from your past self was amazing! Please do it more often. Really shows how much you hace grown! You're amazing ❤❤❤❤

That was a comically large spoon you used on that cucumber! But I was impressed by your pasta. I really enjoy your content.

It's very touching and kind of you to say, "I hope everyone's okay," when ambulance sirens wail. We lived in a farming community, so ambulance sirens were never heard. We provided our own transportation to hospitals. But, my grandmother, when hearing of an illness, always said a prayer for the sufferer, and any death was met with a heartfelt, "God have mercy on his/her soul." She's been gone since 1978 and I, in my declining years, find myself uttering those same prayers for those same reasons. It's heartwarming to hear you do something similar.

This is one of the issues with trying to make a dish that is designed for a multi stage kitchen where the components are assembled by different people to come together at the end. There’s just no way for one person to easily do it, no matter their skill level. You gave it a great effort!

I never laughed so hard! As a retired chef (35 years) I feel your pain and totally get what you went through. About the only other thing is to try it again and with some slight adjustment with technique you can definitely rock this recipe!