Some time they should do the swap with two pro chefs like Esther and Frank, or Palak, and see what they do with each other's absurd ingredients. They would probably be very happy getting to actually make something extravagant.
I have been watching this show from day one and I only have one thing to say: Emily, I'm very proud of how accomplished in the kitchen you have become. Honorary level 2 in my book.
i think this is very important to note, if you are going to use a towel like he did make sure you dont use fabric softener in the dryer or air dry them, and id even go as far as not using fabric softener in the wash either, and use unscented soap. I made this mistake one time straining soup, wanted a broth as clear was water and i was like I'll just do it like the chefs at the restaraunt i worked at, and boom my soup tasted like april fresh downy with a hint of outdoor fresh bounce dryer sheets.
That reminds me, I sometimes taste a hint of hand lotion or hand soap when eating professionally prepared food. Like the cook or assembler didn't fully wash their hands and wash off all the soap/lotion.
the fact that she said " Oh no.. Why would you trust me with this?" after she found out the price of that cheese... PERFECTION lol. not to be that person but (Edit) BROH WTH 2.9k LIKES IS RIDONCULOUS
Frank is the chef equivalent of a mad scientist, and I'm here for it. All day. Emily, you need to stop talking about yourself the way you do. Anyone who has made fresh pasta more than once, and who is concerned aout the difference in size between fettucine and tagliatelle is not just some ordinary home chef. Ok, you're not Frank, but you got it going on, girl. Be proud! ;)
@@amysmiles9751 I have felt that way about my son's help with traditional dishes, but if they're going to be carried on in our family, he's it, so I have acquired some patience! lol
And if we're being historically accurate, the Alfredo recipe, just like spaghetti & meatballs and chicken parm, was invented in America by Italian immigrants that then found its way back to Italy. But becuase it is a food that could have existed before the establishment of the Atlantic trade route it feels like it has more history to it than it really does.
@@nolanmcintire831 Nah, our best dishes are things like Carbonara, Amatriciana, Gricia, Cacio e Pepe, Pasta with fresh Basil Pesto, Parmigiana di Melanzane, Pizza (made by cheap holes lost in Napoli's alleys), Frittatine di Pasta, Supplì, Octopus Luciana style, Peppered Mussels, Piadina Romagnola and so on...
Stop and think! We only live physically once so we shouldn’t be afraid to do anything bro, i smoke weed on my UA-cam channel and i ate Mcdonald’s inside Walmart 😈😈, screw anyones opinion 👌👌
I never would have imagined I'd enjoy a cooking show this much. Perfect balance of information and humility. No gatekeeping, just honest "how-to" with real people. Thanks y'all!
His only ingredients were (two types of) flour, butter, and a giant wheel of cheese. It probably wouldn't have looked much different, simply because there wasn't a whole lot of other ingredients to work with.
Emily's face the moment she saw the giant cheese wheel was somewhere between 200% done with Frank's nonesense and 'dear lord what have I done to anger you so' and I'm living XD
For food science: how many times can one make alfredo pasta in a wheel of parmesan cheese before it's time to call it quits? Emily is set for alfredo-eating life
there are restaurants that server you alfredo tableside with a big wheel of parmesan it seemed like they can get a whole dinning room full with one full wheel if they wanted to but they had like 6 halves going around to different tables when I was at a restaurant that did it.
There's an Italian market not far from where I live that does pasta in a cheese wheel once a month, they usually get 40-50 servings at a time, I think.
It totally would depend on how one would use that , the principal of coating cheese on a pasta wheel is by adding alcohol and setting it aflame so that the cheese melts. So more the flame more cheese irrespective of your pasta's portion, you can use it till you reach the last few inches of the wheel cause below that is a layer of wax. Hope this helps
We tend to think that the chef is all about technique and good ingredients. But the professional chef has to know food prices backwards and forwards too. That's part of the craft.
if romas go up .3c a lb that will screw my ordering and planning. We check daily for no suprises. Resturaunts make very little profit. I have some dishes where i lose money, but they bring people in. They buy drinks etc that are 80% profit. You have to learn and study the market or youll fail like 90% of resturaunts.
@@ScootsMcPoot People don't realize how much goes into being a professional chef, especially in today's top-down inflation where everyone is getting squeezed. I salute you, chef!
As an Italian, Alfredo pasta is like a meme, most people in Italy don’t even know what Alfredo pasta is. We don’t really use butter in pasta either, we use olive oil
Honestly, italian pasta is just average in taste. When I went to Italy I was SO disappointed cause even though I went to expensive pasta restaurants, the flavor just wasn't there and the sauces were really watery. The only thing I liked were the pizzas and desserts. I would say even american pasta tastes WAY better.
I love that they are trying each other's dishes now!!! We've been begging for that! I also love how cute and sweet they are together ... So eager to impress each other. It's so awesome foodie love! 💗
I just started this series and I love Emily!! Her energy and personality is amazing and authentic, and you can tell she's having fun making these recipes. I feel like I'm able to learn with her as she's cooking, rather than simply watching someone cook.
@@arellmk idk i didnt see any direct contact of the food with the ring and they seem to be following cleanliness protocols... i mean it's a tasty chef so they probably can afford handwash and sanitizer 🤣
Not knowing these people, I went into this video worried that Frank was going to be one of those stuck up, pretentious chefs who spends the whole time complaining about low quality ingredients and inauthentic plebeian American food, but I was PLEASANTLY SURPRISED, by how playful and open minded he was. Sorry for stereotyping you Frank, you seem like a wonderful happy person, and your fettuccine basket looked great!
How long does a dirtied parm bowl keep? Can you scrape down the area with food contact and still have good cheese? Or are you obliged to eat the wheel once you oxidize and dirty it?
@@ethanclairville6434 I’d assume you could scrap the parmesan that touched the pasta out, and still eat it after? not sure about how long you could keep the wheel though
"This is definitely on the simple side, but with a little work, I can make it *really* difficult." --most honest thing Frank has ever said about his cooking ethos. ;p
@@peggedyourdad9560 my definition was correct but thank you for letting me know what was meant. I've got a touch of the tism so I was sitting here like "... They've never looked embarrassed tho" lol
@@characterblub Oh, I’m also in the (very slow lol) process of getting a diagnosis, I was just guessing based on the context of the situation and how I would feel in their situation. Like, if someone gave me a $1000 cheese wheel I’d be scared of messing up too lol.
Frank giving Emily this *literally* huge challenge speaks volumes about how much potential he knows Emily has (just watch the ones of them together on Proto Cooks).
When it comes to ‘budget’ parmesan i reccomend at least getting the shredded variety. Even just moving away from the powdered version is a huge step forward.
Wow, I like the more personal direction this show has gone. More focused on the personalities of the guest chefs while still being informative about cooking.
Frank the legend! And the editing is just *chef's kiss*. "That wheel weighs eighty pounds, you're gonna need help." And then he just watches with pure delight as they struggle to take the tray. 🤣 Meanwhile Emily has that 'mom tired of kids doing exhausting things' face, like welp.
For people wondering, that's like 17 bucks per pound of cheese, so for kitchen settings and such, it's cheaper that buying single pound sections, most I've found was like 20 bucks
This is one of the best episodes in the series! New record with 1.4K ingredients 😂 and I will somehow still eat Frank’s $14 pasta given a choice - that’s how brilliant Frank is! Just goes on to show, that a good artist without expensive supplies will still create a masterpiece.
Just wanna say I was on the verge of an anxiety attack and then I opened youtube and saw that there was a new Frank/Emilie video and watching this helped me relax and smile🤍 thank y’all for what you’re doing!!!
I originally used to watch this to see how the home cooks could do these complicated recipes, now I watch to see how the pros kill these cheap recipes. This is what aging looks like.
I find it odd that Emily has more ingredients than Frank when it’s usually the opposite. I also think that Frank’s experience as an instructor is helping him in terms of how he presents himself and his explanation of his dishes
In my heart I love Emily so very much. She brings me so much joy, thank you for your videos I have no love in my life, thse videos help me keep cooking and not crying...
Frank is insane and I love it. He seems like the kind of guy who'd turn something as simple as a glass of water into a 200 step science experiment just to see what he can create. I can already imagine.. "Step 1: Pack up ice axe fly to Antarctica to harvest some pure glacier ice.."
I think it's fine for this dish in particular, what I think is cheating is when they pair something with like a gold diamond studded spoon you can keep, or a bottle of champagne that doubles the price
"most people throw the rind away"
Bro, most people don't even think to buy a $1400 wheel of parmesan
Even the little wedge of parm you can get at the grocery store has a rind so I think that's what he meant
You can get pieces of a wheel without buying it whole, mang
But there’s also rind on a Parmesan piece. I don’t throw it away, it’s great to put it in risotto for more flavor.
My thoughts exactly lol
i do but then i remind myself i cant afford it
Some time they should do the swap with two pro chefs like Esther and Frank, or Palak, and see what they do with each other's absurd ingredients. They would probably be very happy getting to actually make something extravagant.
I think Pro vs. Pro is an excellent idea! How 'bout it Epicurious?
I would also like to see that.
Yessss Esther and Saul pls!!
Pro Showdown
I would love to see that!!
I love Emily's reactions this entire video, this is EXACTLY how I would respond if someone gave me a $1400 wheel of cheese
She was super adorable to watch
i hate emilys reactions
She’s charming.
I want a wheel of cheese
agree 100%, came here to comment just that lol
“This is definitely on the simple side. With a little work, I can make it very difficult” 😂
I laughed out loud
1:41
Me at my job LOL
Lol
Never before have I been *so* offended...
By something I *completely* identify with.
I have been watching this show from day one and I only have one thing to say: Emily, I'm very proud of how accomplished in the kitchen you have become. Honorary level 2 in my book.
I second that! She's fearless (nearly lol)!!
Couldn't agree more!
Same. I disliked her as a noob so much. Her growth has been rewarding to watch 🤣🤣🤣
She honestly should be level 2.
yes
Frank actually bought a $1,400 wheel of cheese for this. He is very confident in the home cooks.
He bought it so no one could take the wheel away from him, but they did it anyway
You mean Epicurious bought a 1400 dollar wheel of cheese that they made sure the “home chef” prepared correctly
@@matthewwalter67 is it so hard to believe Emily's a home cook?
@@BubbyBoy frank is better than her. It’s not the tool that makes people a pro, it’s the skill and knowledge and practice.
a lot of the time they don’t say that they will be swapping
"I don't want to disappoint the cheese; I want to respect the cheese." WORDS TO LIVE BY! All hail the cheese!!
The power of Cheese
THIS is why she's moved past level 1. Perhaps not a full-fledged level 2, but I can't think of a level 1 who's grown more.
As a Packer's fan, I agree.
We are not worthy 😩🙌🏾
Super effective
"if you break your pastas, the nonna's are gonna cry"
*Proceeds to deep fry that pasta*
😂🤦🏻
lmao
well, i mean he said its not going to be exactly fettuccine alfredo
Lol literly why i went to the comments to see if someone noticed
i mean they didn’t break, i hope they’re not crying
Ya I mean he made the most American thing possible haha
i think this is very important to note, if you are going to use a towel like he did make sure you dont use fabric softener in the dryer or air dry them, and id even go as far as not using fabric softener in the wash either, and use unscented soap. I made this mistake one time straining soup, wanted a broth as clear was water and i was like I'll just do it like the chefs at the restaraunt i worked at, and boom my soup tasted like april fresh downy with a hint of outdoor fresh bounce dryer sheets.
Yeah you should have dedicated towels for such a thing or just use cheesecloth
oh no 😂
That reminds me, I sometimes taste a hint of hand lotion or hand soap when eating professionally prepared food. Like the cook or assembler didn't fully wash their hands and wash off all the soap/lotion.
@@MinaKay84
Which indicates they weren't wearing gloves. Also, depending on where you live that can be a health code and safety violation.
Thank you for the heads up I wouldn’t have thought about it until it was too late 🫠
Frank's gone absolutely mad and I love every second.
I think that's part of what sets aside most cooks from chefs, the ability to envision something completely "out there" from common ingredients.
he admitted in one of the episodes that he has been a chef since the beginning of time, man has gone mad ages ago.
I love that he NEVER adds ingredients--didn't pull a secret parm. out of his refrigerator. He always seems to enjoy the challenge so much.
@@515aleon some episodes he does that though, he just opens his fridge and adds a little something
@@christianacosta4013 ye, but it's rarely something that you don't have already at home anyways
I love that Frank treats her with respect, doesn't put down her abilities and tries to teach whenever he can - he's a gentleman!
That’s what makes him a better cook.
All while torturing her and the rest of his coworkers with intimidated ingredients and no instructions xD
@@MxS1996 is that how you feel
@@alexsnyder6352 yeah and I love it. It shows how close they are
@@MxS1996 I like you
You’re outspoken
Where you from?
the fact that she said " Oh no.. Why would you trust me with this?" after she found out the price of that cheese... PERFECTION lol.
not to be that person but
(Edit) BROH WTH 2.9k LIKES IS RIDONCULOUS
I think it was on Epicurious, but there was a recipe which involved gold leaf as well
Frank is the chef equivalent of a mad scientist, and I'm here for it. All day. Emily, you need to stop talking about yourself the way you do. Anyone who has made fresh pasta more than once, and who is concerned aout the difference in size between fettucine and tagliatelle is not just some ordinary home chef. Ok, you're not Frank, but you got it going on, girl. Be proud! ;)
This!!! And Frank has training and yeeeeears of experience as a coook! Can’t compare!!🤍
The thing is that his core idea in this recipe comes from a way some restourants make "cacio e pepe", just with butter to help make the sauce creamy
Franks dish looked terrible wym? I'd 100% send it back
I got invited to make pasta around Christmas time with some Italian friends. I never made any pasta I think they didn't want me to F it up.
@@amysmiles9751 I have felt that way about my son's help with traditional dishes, but if they're going to be carried on in our family, he's it, so I have acquired some patience! lol
I think Frank’s choice in the wheel of cheese was a subtle act of revenge for them constantly taking away his nice ingredients…
I bet you enjoyed watching frank
Definitely chose vengeance here
“If I can spend Epicurious’s money I will”
@@YeetusTheFetus Really ?
I mean that's the entire point lol, why would he be mad about it
As an Italian, I really loved that Frank clarified that Alfredo isn't an Italian Dish at all, but only something we sell to tourists.
And if we're being historically accurate, the Alfredo recipe, just like spaghetti & meatballs and chicken parm, was invented in America by Italian immigrants that then found its way back to Italy. But becuase it is a food that could have existed before the establishment of the Atlantic trade route it feels like it has more history to it than it really does.
I’m thankful to know this info and not order Alfredo whenever in Italy 😂
@@sirwaite5827it doesn’t mean the dish is bad lol, only that it isn’t a typical italian dish
You made your best dish for tourists
@@nolanmcintire831 Nah, our best dishes are things like Carbonara, Amatriciana, Gricia, Cacio e Pepe, Pasta with fresh Basil Pesto, Parmigiana di Melanzane, Pizza (made by cheap holes lost in Napoli's alleys), Frittatine di Pasta, Supplì, Octopus Luciana style, Peppered Mussels, Piadina Romagnola and so on...
Emily saw that giant wheel and immediately knew her pro was Frank 😂
Well, and the fact that he's next to her helps.
@@Hahahahaaahaahaa You do realize I was making a joke…right?
@@Hahahahaaahaahaa For the past couple years these've been in individual kitchens due to the pandemic.
So his joke was fine.
0:41 Frank??!
I also like the disgust in her voice when she realizes she has to cook it IN the wheel 🤣
My fridge is still 87% parmigiano 😂
I'm guessing 13% is ketchup?🤣
@@Rishabmehta22 actually, yeah 😂
This was by far the best episode!
So now you can have for dinner the classic authentic Italian dish... parmigiano with ketchup.
Stop and think! We only live physically once so we shouldn’t be afraid to do anything bro, i smoke weed on my UA-cam channel and i ate Mcdonald’s inside Walmart 😈😈, screw anyones opinion 👌👌
I never would have imagined I'd enjoy a cooking show this much. Perfect balance of information and humility. No gatekeeping, just honest "how-to" with real people. Thanks y'all!
I actually wanna see Frank make the expensive dish. I’m curious what it was meant for look like
Frank got the best stunt right
His only ingredients were (two types of) flour, butter, and a giant wheel of cheese. It probably wouldn't have looked much different, simply because there wasn't a whole lot of other ingredients to work with.
@@SCDarkSoul I’m still anticipating to see frank do more
He most likely would have deep fried everything.
Absolutely!
i'm so impressed, emily was able to cut that cheese wheel so nicely. I could NEVER
However it is a wrong cut, in Italy it is not cut in that way and Alfredo fetttucine does not exist in Italy
@@danielegobbo2661 okay then how is it wrong if it doesn’t even exist in Italy?? 😭
@@noodlejoos Boil water, for example,
@@danielegobbo2661 I think bro died trying to explain
@@noodlejoos he/she means the cutting of the cheese is wrong and that Chicken Alfredo is not an Italian thing those two things are separate things.
Everyone yelling "FRANK!!!" right after receiving Frank's ingredients 😂
If Lorenzo was there, he’d be freaking out about that cheese the entire episode.
‘What the Heck Fahrank.’
Yeah, Lorenzo sucks.
lol
Hahahaha that is Hahahaha one haha big hahaha cheese hahaha
We say that as though Emily was completely calm and collected.
I want an episode where Rose cooks, and explains the science as she goes along and then all our favorite cooks sit down for a family meal to taste it.
Sounds like a perfect and wholesome episode 😍
I can’t stand Rose
@@TT-nh2od Lmao
@@TT-nh2od I thought it was just me 😅
Emily deserves to be upgraded to a Level 2 Chef in the "4 Levels of" series, by now.
She is now
She got it!
Frank is having a chaos arc, first he made carbonara into a pasta pie and now he is spending 1400 dollars on cheese. What a madman
And he fried pasts
Normally cheese wheel pastas are smaller but it is a trending item. It's just the home cook gets a chance to cook a restaurant specialty
Well, what did you expect with these ingredients ?
Alfredo is butter and parmigiano.
He had neither of these.
IMAGINE BEING TRANS LOL
Emily's face the moment she saw the giant cheese wheel was somewhere between 200% done with Frank's nonesense and 'dear lord what have I done to anger you so' and I'm living XD
Rosemary Trout is the best name for a food scientist.
It's like she was destined for it with that name
It really is
For food science: how many times can one make alfredo pasta in a wheel of parmesan cheese before it's time to call it quits? Emily is set for alfredo-eating life
there are restaurants that server you alfredo tableside with a big wheel of parmesan it seemed like they can get a whole dinning room full with one full wheel if they wanted to but they had like 6 halves going around to different tables when I was at a restaurant that did it.
There's an Italian market not far from where I live that does pasta in a cheese wheel once a month, they usually get 40-50 servings at a time, I think.
@@craiggerhardstein7305 so frank is a id10t?
It totally would depend on how one would use that , the principal of coating cheese on a pasta wheel is by adding alcohol and setting it aflame so that the cheese melts. So more the flame more cheese irrespective of your pasta's portion, you can use it till you reach the last few inches of the wheel cause below that is a layer of wax. Hope this helps
@@AdwaitPatil appreciate it, thank you!
the way Frank guessed exactly 13.50 is wild
The price game is guaranteed to be staged given inflation costs right now.
We tend to think that the chef is all about technique and good ingredients. But the professional chef has to know food prices backwards and forwards too. That's part of the craft.
im a professional chef. I check up on prices every morning. We know our Prices trust me. its our livelihood.
if romas go up .3c a lb that will screw my ordering and planning. We check daily for no suprises. Resturaunts make very little profit. I have some dishes where i lose money, but they bring people in. They buy drinks etc that are 80% profit. You have to learn and study the market or youll fail like 90% of resturaunts.
@@ScootsMcPoot People don't realize how much goes into being a professional chef, especially in today's top-down inflation where everyone is getting squeezed.
I salute you, chef!
As an Italian, Alfredo pasta is like a meme, most people in Italy don’t even know what Alfredo pasta is. We don’t really use butter in pasta either, we use olive oil
Pasta alla burro…
La pasta in bianco, dalle mie parti è o al burro, o olio, o nessuna delle due. Il burro in altre paste non credo si utilizzi però
@@justsad2F2 Conosco qualche piatto di pasta con il burro, ma è raro.
Olive oil has become my most expensive kitchen "additive". Because I use it for pretty much EVERYTHING that I cook.
Honestly, italian pasta is just average in taste. When I went to Italy I was SO disappointed cause even though I went to expensive pasta restaurants, the flavor just wasn't there and the sauces were really watery. The only thing I liked were the pizzas and desserts. I would say even american pasta tastes WAY better.
lmao. Emily + Frank is an instant click, I don't even need to know what they're making.
What if it's sloppy, but considerate, love?
Same
Fr
only one I click on faster is frank and lorenzo
They're together on Emily's personal channel a few times too
I love that they are trying each other's dishes now!!! We've been begging for that! I also love how cute and sweet they are together ... So eager to impress each other. It's so awesome foodie love! 💗
I just started this series and I love Emily!! Her energy and personality is amazing and authentic, and you can tell she's having fun making these recipes.
I feel like I'm able to learn with her as she's cooking, rather than simply watching someone cook.
When Emily asked if she should be trusted with this, my immediate thought was "You are the ONLY Level 1 chef I'd trust with this."
Hahaha
Eh? She's wearing a ring while cooking
@@arellmk so is he ... what was your point?
@@ST4RG1R7GF. right? Is it okay to wear a ring while cooking? Kinda nasty but then again, I enjoy eating street foods 🤢
@@arellmk idk i didnt see any direct contact of the food with the ring and they seem to be following cleanliness protocols... i mean it's a tasty chef so they probably can afford handwash and sanitizer 🤣
Not knowing these people, I went into this video worried that Frank was going to be one of those stuck up, pretentious chefs who spends the whole time complaining about low quality ingredients and inauthentic plebeian American food, but I was PLEASANTLY SURPRISED, by how playful and open minded he was. Sorry for stereotyping you Frank, you seem like a wonderful happy person, and your fettuccine basket looked great!
Frank is awesome! One of my favorite pros on the channel, has such an amazing energy about him.
Frank loves to cook even if he had Cheap ingredients he'll make some fancy gourmet for the rich outta nowhere he's awesome
Love down to earth friendly kind talent.
@@jaxdomi5795 His name is lorenzo
@@dubiouscloud5115 thanks
Emily has improved so much since her ketchup episode
This was a fun one. I'm still eating parmesan a month later!
I hope Emily got half that wheel! LOL
How long does a dirtied parm bowl keep? Can you scrape down the area with food contact and still have good cheese? Or are you obliged to eat the wheel once you oxidize and dirty it?
I love you Frank
@@ethanclairville6434 I’d assume you could scrap the parmesan that touched the pasta out, and still eat it after? not sure about how long you could keep the wheel though
@@rubes55 Cook with alcohol and it's self cleaning
“With a little work, I can make it really difficult!”
Words to live by, Chef Frank. Words to live by. 💙💙
ua-cam.com/video/UmgySN4aMhE/v-deo.html
I loved Rose’s explanation of the cheese wheel.
To imagine Emily eating French toast with ketchup to cutting up a $1000+ cheese wheel really gives me hope
What kind of hope if I may ask?
I think frank made the best of it
She eats French toast w Ketchup?
Isn't french toast a sweet dish?
Yummy
I really enjoy it
"With a little work, I can make it really difficult" 😂
Love ya, Frank!
1:42
I died
Okay this is scary, I literally just called my friend and told him I was making Alfredo pasta today and then this video is recommended… 😬
hi wunba
Nothing new
Lemme guess Android, with your Google account for Google Play, UA-cam account, etc?
This is wonderful. They could do a series of Frank and Emily cook together. It would be mad and fantastic.
They both have their own UA-cam channels and they feature each other
Yes, please!
Emily should invite Frank onto her channel. She's already had Penny over once.
Those 2 with Daniel and Lorenzo would be awesome
@@trevorpacelli8056 he’s been on twice! click on over to watch! 😄
"This is definitely on the simple side, but with a little work, I can make it *really* difficult." --most honest thing Frank has ever said about his cooking ethos. ;p
Someone please give Chef Frank a cooking show! Love his energy and he is so kind!
His show is called ProtoCooks with Chef Frank.
The home cooks always look *MORTIFIED* when they get the insanely expensive ingredients 😂
Isn't mortified horribly embarrassed?
More like terrified lol. I mean, I understand, those ingredients are expensive and you don't want to waste them.
@@peggedyourdad9560 my definition was correct but thank you for letting me know what was meant. I've got a touch of the tism so I was sitting here like "... They've never looked embarrassed tho" lol
@@characterblub Oh, I’m also in the (very slow lol) process of getting a diagnosis, I was just guessing based on the context of the situation and how I would feel in their situation. Like, if someone gave me a $1000 cheese wheel I’d be scared of messing up too lol.
@@peggedyourdad9560 I'd definitely panic too 😂 good luck on getting a diagnosis! I still haven't yet, even though its glaringly obvious ☠️
Watching Emily cook always makes me smile. She seems like a really fun person to be around.
Have take time to see frank do it more
Emily's voice is so relaxing! She gives off teacher vibes, it was a lot of fun watching her figure out the recipe! :D
Can we please talk about the staff moving Frank's 80 pound cheese baby? 😂
Frank giving Emily this *literally* huge challenge speaks volumes about how much potential he knows Emily has (just watch the ones of them together on Proto Cooks).
he's overrated af
@@HeyYoFabels what you mean frank is overrated .
Emily I guess
@@alexsnyder6352 Neither of them are lol
@@rjlee-cc4xy oh
are we ever getting a ep where frank and emily cook together? these 2 are so wholesome and funny
Kudos to everyone involved for making an eighteen-minute video without references to "cutting the cheese." It had to have been a real effort.
We haven't seen the outtakes. Because you know somebody, crew or cast, did.
Emily had to have been cutting that cheese for a long time, there's no way she didn't say it at some point.
What does that mean? I’m not a native English speaker
@@lavender7511 “Cutting the cheese” is a term for farting.
@@monkey2230 this is my first time hearing of it! Thanks !! :)
I love how she saw the massive parmesan wheel, and immediately sighed then yelled "FRANK!"
I feel like I got that cheese wheel I’d cry. I wouldn’t know what to do lol
Jump in, get after it and make it work honey
I wouldn't want to cut it. It's too perfect looking
I’d cry too. Because it looks so delicious and brings tear to my eyes
Frank is by far my absolute favorite pro chef in these videos, he is just such a vibe
When it comes to ‘budget’ parmesan i reccomend at least getting the shredded variety. Even just moving away from the powdered version is a huge step forward.
Frank got the best budget
You mean normal priced?
@@Aura_Lucario yes it’s so economical
@@alexsnyder6352 I mean shredded Parmesan is just as easy to get as powdered is. If not possibly easier, you can get it at Walmart lol.
@@Aura_Lucario but he also made the best out of it
Wow, I like the more personal direction this show has gone. More focused on the personalities of the guest chefs while still being informative about cooking.
*Upon seeing the 1400$ price tag* "OH NO WHY WOULD YOU TRUST ME WITH THIS?" Emily is the best
I'm telling you if Frank taught Emily a few lessons here and there she could be a pro chef easily. Her skills have gotten really good over the years.
ua-cam.com/video/OfviCTsN1_o/v-deo.html
I love how frank is happy in making food and genuine and his facial expressions and the way he talks is calming.
This is both simultaneously the most extra yet most simple recipe episode ever
I love how Frank's been doing this so long he's just like "okay, I'm bored so I'm just going to make what I want while not breaking the rules"
2:05 me when a couple tell me to hold their newborn baby.
Next to a meat grinder......
@@Squi-A-tone🤨📸
THIS COMMENT = 🏅
I love how accurate Frank is with this groceries, dude does his shopping 🫡
Frank the legend! And the editing is just *chef's kiss*. "That wheel weighs eighty pounds, you're gonna need help." And then he just watches with pure delight as they struggle to take the tray. 🤣 Meanwhile Emily has that 'mom tired of kids doing exhausting things' face, like welp.
I'm surprised the tray didn't bend under the weight of the cheese
That's the very definition of stainless steal LOL
Frank is the worst*
Also, on seeing the wheel; "FRANK!"
For people wondering, that's like 17 bucks per pound of cheese, so for kitchen settings and such, it's cheaper that buying single pound sections, most I've found was like 20 bucks
that seems reasonable. that huge cheese wheel is excessive.
Emily is ROCKED IT!!! Frank, hit it outta the park as well, some of my favorite personalities!!! This was a great video!!!
This is one of the best episodes in the series! New record with 1.4K ingredients 😂 and I will somehow still eat Frank’s $14 pasta given a choice - that’s how brilliant Frank is! Just goes on to show, that a good artist without expensive supplies will still create a masterpiece.
Great way of saying it
I started watching hungry, made some food, and now I'm watching full.
Best feeling ever.
so cool how the chefs always know exactly what everything costs
You see frank?
$13 fettuccine though? I literally spend less than $5 on mine. A jar of sauce and a box of fettuccine. You don't need the chicken
It’s not chicken fettuccini then
@@itsjorgeroblox1779 congrats on your budget fettuccine i guess, this recipe is for like 3 days for one person
Shoot, the way things are right now I know exactly how much an egg costs.
Just wanna say I was on the verge of an anxiety attack and then I opened youtube and saw that there was a new Frank/Emilie video and watching this helped me relax and smile🤍 thank y’all for what you’re doing!!!
Emily's reactions I just can't 😂😂😂❤
"Put in in a gigant cheese wheel, normal day"
Wow both of those look fantastic, so proud of Emily for tackling that huge wheel of parm
Frank just looking right at the camera while two crew people take away his ingredients is everything.
With smirk, he shook his head with satisfaction as he watches the one thief trying to drag his tray of premium ingredients away.
i just love how any time they get franks stuff they grown and just yell frank
Ok hold up I think even for frank this has to be over the top. I mean I get he made and nurtured that cheese but holy crap.
You underestimate Frank
@@christianm.2466 I thought I didn’t but I actually did. My lord frank forgive me for my sins.
Next time he will give someone a sheep and they’ll have to make Pecorino Romano by themselves
I’m not even Italian, I’m Spanish but the frying hut my soul and just feel very American overall
This is one of those dishes where you actually want to see what the pro chef would do with the expensive ingredients. They've got to do a part 2.
"most people throw the rind away" 4:00
most people dont buy wheels of cheese costing 1400$...
4:48 As italian I can confirm Alfredo fettuccine is not an italian dish.
But I love you guys!
I originally used to watch this to see how the home cooks could do these complicated recipes, now I watch to see how the pros kill these cheap recipes. This is what aging looks like.
Fr I’m getting cheap recipe ideas from this
His hands gently and stealthly guiding that piece of pasta to his mouth at 9:40 was incredibly funny to me
16:21 “It’s just simple ingredients” (that cost over $1400)
The most expensive one has just four ingredients. Never let Frank near a cheese wheel again.
Frank: So these are called white truffles. This 10lb. bag is worth...
@@manictiger Truffles with a saffron seasoning?
This channel should show a picture of the home chef and pro chef's intended construction of their meal. It would add some much!!! 😊❤😊❤
I find it odd that Emily has more ingredients than Frank when it’s usually the opposite. I also think that Frank’s experience as an instructor is helping him in terms of how he presents himself and his explanation of his dishes
Exactly... no one noticed this...
because real alfredo is just pasta butter and cheese, but thats not how most people cook alfredo especially in america
Agreed, I found his little tips/explanations to be really enjoyable. He is so knowledgeable!
I love this series. But I can't help but wish that I could see the masterpiece that Frank had in mind when he sourced his ingredients.
In my heart I love Emily so very much. She brings me so much joy, thank you for your videos I have no love in my life, thse videos help me keep cooking and not crying...
Frank is insane and I love it. He seems like the kind of guy who'd turn something as simple as a glass of water into a 200 step science experiment just to see what he can create. I can already imagine.. "Step 1: Pack up ice axe fly to Antarctica to harvest some pure glacier ice.."
Counting the whole cheese wheel into the overall price is like serving a cheeseburger on a supercar and saying that the burger costs 1 million dollars
they always do that for the clickbait.
It did cost you 1 mil for the car so who's *really* lying?
well technically they need to use the entire wheel to mix the pasta
Cheese wheel pasta is actually a thing, so they kinda need the whole wheel.
I think it's fine for this dish in particular, what I think is cheating is when they pair something with like a gold diamond studded spoon you can keep, or a bottle of champagne that doubles the price
5:45 SO TRUE, THANK YOU❤️🇮🇹
If you break pasta you break my mamma and nonna’s heart, you monsters
8:31 literally felt that while watching this magically!
What a great episode. Emily's reaction to the cheese wheel was epic.
I keep rewinding it lmfaoo
Frank's tips and Emily's puns and random humour= ❣️🔥
Not frank living up to the jokes and memes 😂😂
Italians: "so we want to add some fatty ingredient to the pasta; shall we add oil, cream, butter or parmesan cheese?"
Americans: "yes"
that muscle fibre tip is crazzyyyy it really stops it from being chewy
"So how do I safely deep fry parsley?"
Frank : "Dodge."
Emily - *clutches her head* "Frank!" "Am I putting this in the wheel?" She's become too good at this. It's time to level her up.
Frank: gives 1400$ ingredients
Also
Frank: it's just simple ingredients.. Pasta cheese and butter, easy
Sweet! I was wondering what to do with that 80lb wheel of parmesan in my fridge. Now I have a recipe for it. Thanks, Frank!