Відео

You can't even use a knife. Why are you doing this?

Out of the 4 this is the one I make the most. Probably is my favourite

Looks really nice Is it in the recipe to cook rice then the shallots

FIRE fratello, your pasta family breakdown is spot on. Statte' buono 🤌🏻

Try a 7 inch carving fork as your tool to roll your pasta, and you can use the tweezers instead of your finger to move the pasta off the fork.

Love the recipe. Have you made pasta zozzona before? It’s a mix of the 4 Roman pastas plus some sausage. It’s on my short list of what to try next

camera angle is cool

Unsubscribed for animal cruelty

and BTW: i had my own geese some years ago that had to be sacrificed for the christmas feast. I made my own foiegras even if they were not force feed it turned out nice. defenitely worth a try if you can get hold of a geese liver oer 2 or more.

you gonna need different apples for them to stay a bit more firm. I use an old german variety that is called boskop. They are in my opinion the best apples for cooking.

Looks fantastic!.. but I think I've seen 25 different videos on how to make your own "red hot dog sauce".. and I've seen 25 different ways that it can be done. Choosing which way is best for you!?!?.. I suppose it's trial and error.. Good Luck people!

My mom used to make a butternut squash soup just like this when I was a kid. Thanks for the video!

When I was a kid my dad would always get us a basket of zucchini fries at this one local restaurant when we ate there. Good memories. This recipe looks great, thanks for the video!

This looks incredible. Thank you for the video!

Just got a jar of Sabretts in the mail yesterday. Also got some Sabretts spicy brown mustard. Stuff is nowhere to be found in Texas.

I highly recommend buying a bay leaf plant. When you crush a fresh leaf in your hand it smells most wonderfully. It really is a game changer. Dried bay leafs are just plain sad.

Thank you sooooooo much. Transplant from NYC to TX; been relying on Amazon for original. Your version looks possible and not a fraction of what I was spending. Now, if you could just make a clone of NATHAN’S CRINKLE FRENCH FRIES; IMPOSSIBLE TO FIND HERE🤷🏽‍♀️❗️

Love the recipe, loathe the onion chopping technique,

meow

I've made very similar recipes before, absolutely delicious, can't recommend it enough. Thanks for the video!

Looks delicious!

Just grate your potatoes and follow the rest of the recepie. The outcome tastes _exactly_ the same but you don't need to feed your OCD stacking them slices for two hours.

Amazing video, you have a great voice for this

Honest Question... How do you get rid of the blood if you use bone in short ribs?

Am I insane or was no salt added at any point in time?

Good stuff, you seriously deserve more attention. This is super high quality

Always like your cooking videos, straight to the point and clear with some good advice!

0:37 what's that word?

Do I have to listen to "Together" by Nine Inch Nails while cooking this or is that optional?

Only one bay leaf in two gallons? Of course it doesn't do anything! EDIT: I'm going to do that tomato paste thing next time I make sofrito, though!

That looks awesome to have on hand. Gonna do a video with it soon?

finally a normal recipe for these that doesnt include duck fat beef tallow or all the extras..

I just had the Caramelized onion carbonara here in PA and it was surprisingly amazing.

I just bought this. That's the main reason I don't fry is because I have trouble disposing the grease.

You chop with a chef's knife by rocking it. Leave the front of the blade in contact with the cutting board and then rock your hand up and down to slice. Curl your fingers so they don't get chopped and leave your knuckles touching the side of the blade.

Or..... use animal fat. Cooking oils are poison. And animal fat is naturally solid at room temp, and tastes better.

Peeling potatoes is annoying, a pain, and takes forever?! You didn’t even think about using salt?! I’ll never get my time back but I won’t waste it with your channel again. Dislike. Do not recommend channel.

all thats missing is some fried garlic butter shrimp

I don't mean this as a burn but the main thing that went through my head watching this was that you were chopping the green onion sub-optimally - hold the flat of the knife against the tops of the fingers on your left hand and they act as a guide! Looks tasty though

Pedants aside, this looks delish!

looks TASTY!

I vote hold on slurp sounds! I have tried miso with a broccoli pasta dish and I suspect I added too much miso. The dish had cheese and butter. Very salty. Should I use unsalted butter?

The 1000 layer potato video brought me here. Now I'm back because I'm struggling to come up with fresh ideas for meals using ground beef. Going to look through the catalog now and see what you have! Or maybe I'll find something else. Will be coming back for more meal ideas! Hoping your channel continues to grow

BTW I’ll make this.

I can’t see any value in adding the chicken to the sauce at the end. Just cook them through nice and crispy and serve on a plate of sauce

Very nice video