It's funny how the rest of the world is so ethnically nationalist. "You're messing up our cultural dish, you foreign moron!" And yet, it's the Americans who get accused of racism. Go figure.
@@MattDoakNM Well given these cultures have been cooking certain recipes for longer than the US has existed it pains people to see traditional recipes butchered and I'm not talking about adding ur own twist to a dish that's fine... but pasta cooked in a pressure cooker? Using a tortilla as the base for a pizza? Really! Are you fucking kidding me
Within 5 seconds, I got triggered with that one. Completely agree with Eva. Why would you do 20 min w this cooker when it’s literally easier to just cook it the usual way?
I like what she said just before that; "That is dog food...that is what we make for the dog." I bet if this American woman heard this Italian woman say that, she would become flush red with embarrassment and she would throw that pressure cooker in the trash the same day.
Actually it's worse. 10 minutes to heat up, Four Minutes To Cook, and 10 minutes to cool down, so 24 minutes to destroy pasta. With standard sauce in a jar. If I use jarred sauce I always add things like sauteed shallots or mushrooms, Aleppo pepper, capers, etc. And yeah, it does look like dog food.
Every average italian, cook just better than Gordon. In Italy our mediterrean cousine is one of main important part of our culture and national identity.
Sure that must be what Gotdon is world renowned, owns numerous restaurants , works with world renowned *ITALIAN* chefs that think he is a great chef and sells $100+ plates while she has a UA-cam channel most will never know existed.
Use of Garlic, not abused. Garlic is not used on every food and most of the time- I'd say 90% of the time - if you use garlic you do not use onion too. C'mon guys, don't pretend to teach the fish how to swim: as Italian (from Italy, not NJ/NY) and amateur cooker/baker I know a few Italian food-things.
L'aglio è dosato e comunque esistono molti sughi (infiniti) condimenti diversi ma non mettiamo quintali di aglio . Il soffritto è la base e se non è fatto bene butti tutto.
17:53 Evaporated milk and sweetened condensed milk are two different products. Evaporated milk, which is what the guy in the sweet spaghetti video seemed to use, due to how it flowed out of the can, is not sweet.
You are right. Sweetened condensed milk is thick as glue and extremely sweet. Evaporated milk is a little bit sweeter and thicker than regular whole cow milk. The guy from the video is using Evaporated milk, not sweetened condensed milk, a huge difference. Anyway, I love pasta grammar channel. Cheers!
Evaporated milk (aka "Canned milk") is most definitely not the same thing as sweetened, condensed milk. The latter is the thickness of vanilla pudding and about as sweet, the previous is about as thick as half and half and tastes like milk.
@@mugwump7049 Whoozerdaddy is correct- dulse le leche comes from cooking sweetened condensed milk. The thickness, after cooking, is only barely thicker; they are both only barely liquid.
No, they're similar. The difference is condensed milk is usually sweetened condensed milk, while evaporated milk is not sweetened. www.thekitchn.com/what-s-the-difference-between-condensed-and-evaporated-milk-125900
@@Optamizm 40-45% increase in sugar makes a huge difference in a product- both in taste and texture. They are different by about 40-45%. That article contradicts itself.
I think everyone does, have you seen some of those steet vendors in India just mess up a burger or an egg sandwich. Using like 2 sticks of butter for one sandwich
it is stuff of nightmares I'd even hesitate to feed that to my dog the thing is I checked the comments on her original video, and there are people praising her haha
i am a lousy cook, but could do some proper carbonara or aglio e olio and with washing up it would take less than this one-pot-wonder. it did not look bad at the end (no clue of taste), but all that trouble for smth that you can actually make better and faster. pure ad of the cooker machine.
Dead on this comment. I'm a Sicilian American and my husband is from the Philippines. First time I had pinoy spaghetti, I was shocked at how sweet it was.
There are some things the instant pot is good for. For example, if you want the best of the best of the best of chicken stock, you use an old hen, raised free range, slaughtered and cleaned at home. (I know this thought is repugnant to many, but where do you think your chicken and beef comes from? It doesn't grow on a tree, and somebody has to do the slaughtering and cleaning. A hen that roamed several years freely is definitely better off than the three months chicken raised on concentrated food with no place to move that you get in the supermarket.) Only, that old hen's meat is tender like a shoe sole, even after hours of cooking - the stock is great, but the meat doesn't get soft. You have two ways to soften it. The traditional way is to stick 1-2 rusty nails into it - after half an hour of simmering on low heat it becomes edible - be sure to do this after you have cooked it for two hours or more, to create the stock. The alternative, modern, non-traditional way is to cook it for 20 minutes in the instant pot at the highest pressure. It will obviously not taste as good as a young rooster, but if allows you to not waste food - which, with so many people hungering in the world, is IMO a decent thing to do, even when you personally don't ever go hungry. But the soup will be beyond words.
The problem is not the Instant Pot itself... it’s how you use it. I am Italian, I love cooking, I have an Instant Pot that helps me a lot, making some dishes faster and easier, but I would never ever make such a disgrace!
@@Ilethsamael thats easy hun! that also depends on ones individual tastes see when one adds oil the oil coats the pasta with a fine coating of oil preventing the noodles from sticking together (its the starch from the flour that makes up pasta ) so when the noodles reach the level of tenderness desired simply take the pot off of the stove and rinse under warm water and serve with sauce - hint here ever see the two dishes side by side? the one made with oil wont allow even the sauce to hold it when one is finished your left with a plate of sauce you have to scoop it up with a hunk of bread to fully enjoy the robust taste of it lol id rather enjoy noodles and sauce not eat the noodles then the sauce believe it or not some prefer theirs al dente too its a matter of personal taste my friend
@@MiZtressofSoulzs I am italian and I cooked tons of pasta. The oil stays on the surface of the water and will never stay under attached to boiling water (when you wash dishes 70 degrees C are enough to take off grease). The oil you see on the pasta after you take it off the water is the coating you get on the pasta BECAUSE all of it is on the surface and THEN it sticks to it. As long as you mix gently the pasta once or twice and the water is boiling when the pasta goes in, it will not stick.
The Difference Between Condensed and Evaporated Milk: Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed. The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened MEANING: They're extremely similar so when he said 'like' he was correct. Stop criticizing. . Cite: www.thekitchn.com/what-s-the-difference-between-condensed-and-evaporated-milk-125900
@@Impossiblegend they are only extremely similar once you add lots of sugar to the evaporated milk and make it like a syrup. If anything evaporated milk is more similar and often a substitute for cream and doesn't work in all instances. In the video shown it is evaporated milk. It pours much too easily to be condensed milk.
My wife of italian descent came out of the living room when the woman broke the spaghetti and looked like she felt a disturbance in the force. As if millions cried out in pain and suddenly went silent...
What I love so much about Italians is that no matter if you're a Michelin star chef or just an amateur level home chef, they will always give you the impression that your cooking skills are those of a toddler. They will then proceed to show you how feeble your attempts are by throwing together some pasta, olive oil, tomatoes, herbs and garlic and present you with a dish that tastes like pure heaven.
That’s the point I guess, Italians need like 3 ingredients to make a dish that tastes like pure heaven. No need to put chicken in sweet sauce with 15 ingredients to make something tasty
@@videsjlv You need to learn to watch videos properly, my friend! She never claimed to be chef in the first place, so you don't need to take her that away. She made absolutely clear, why it is a problem to salt PASTA after cooking it, instead of adding water to the cooking water. Because it is unevenly distributed. That is why. So you will be left with unseasoned or overseasoned pasta. She never said: adding salt to a DISH is a problem. She is a brilliant cook. She proved that over and over. To say she is no "chef" is purely ignorant. Gordon on the other hand made me cringe as well. Really? Oil in the water? No salt in the water? Adding Salt afterwards? These are bad, beginner mistakes. But I wouldn't be so foolish to claim: "He is no chef".
@@videsjlv scemo non hai bisogno di essere uno chef per sapere che si sala l'acqua non la pasta! Basta essere italiano per capire che è uno scandalo! E sto Gordon Ramsey dovrebbe essere uno chef?
@@myricaesenex6584 hes a chef because he has proven he is a chef! He does know about salting the water. But salting after tasting your dish should be engrained in a chefs mind. Hes not even Italian so who cares.
Just saw the reaction to Garden Ramsay's pasta, when I was interrupted with a commercial for MasterClass cooking featuring none other than - you guessed it - Gordon Ramsay! I deeply regretted taking a sip of my tea at that moment...
Nothing is going to be 100% ethnic. My family came from Genoa and had to adapt, but that thing about cooking dry pasta in a pressure cooker, that was extreme.
Summary of mistakes: Gordon: - oil in cooking water (unnecessary and a huge waste of expensive oil) - salting cooked pasta (unnecessary, uneven sapidity) Lidia: - too much garlic (a fifth to a tenth would have been enough. The point of aglio e olio is to flavor the oil, not to burp up garlic for a month) - excessive pasta water (it is usually omitted in aglio e olio, if you want to use it you would use a couple spoons when tossing the pasta) Blonde lady in 3rd segment - everything is wrong and sacrilegious to Italians. Good example of everything you must absolutely NEVER do to pasta. 4th segment: - everything is wrong and sacrilegious to Italians. No relationship whatsoever to Italian cuisine. Filipino Spaghetti - Much love to the Philippines. Too many mistakes to comment, but to be honest he did say it from the start.
@Nancy Miller Lidia is ethnically Italian born in Istria, present day Croatia. No Poland in her history. The garlic overkill is evidently an American influence. Don't know why Americans think we use tons and tons of garlic but I guess she's gotta play into the stereotype a bit to keep the audience interested. Gordon's specialty is French cuisine, personally I consider his grasp of Italian techniques and flavors rather weak as he demonstrated in many recipes where he uses French techniques, pointless ingredient additions and "embellishments" in mishandled Italian dishes. Trust the man with a beef Wellington more than a dish of tomato spaghetti.
Actually some Italian mums does, but it depends on the situation. Example, whe I was a Kid my mum used to brake them for make the pasta, because she was scared that I could choke. And now my grandma can't eat spaghetti with their normal length for the same reason, she has no teeth. So in this 2 occasions it's okay.
@@veronicat.6654 my mom (and my aunts) broke the pasta, because we always slurped it in so fast, that it whipped up on our face or forehead (that was the game, we played) (we were pretty "wild" with the cousins)
let me get this straight: I could buy an Instant Pot and take 24 minutes to overcook broken spaghetti into a mush, or I could take 12 minutes to cook it properly in a regular pot on the stove. Hmmmm, I think I'll go with option 2.
"Hes the most famous chef and doesn't know how to cook pasta?!" Damn Eva! You just roasted Gordon Ramsey so thoroughly he's ready to be carved table side. Respect!
Yeah be careful he just snapped back at someone from tiktok calling him out recently. I think that person might have been legitimately rude though idk.
*Eva throws spaghetti on Gordon's head* Eva: Cosa sono? Gordon *sheepishly*: Sphagetti con idiota... Eva: Sì! Adesso vattene (Note: Forgive me for Google translate)
@@johnj4471 Gordon can dish it out but cant take it, he swears he's the best...sure he's a great chef but he is def not the best out there and i hate that he can talk so much sh*t but cant take it 🤣
I love watching you guys. I grew up in a italian family in Canada. Mom and dad immigrated in 1957. We were all born here. I love listening to your accent, and love your reactions that us North Americans often don’t do Italian cuisine justice. I just discovered your channel. Love it!
I live in Rome and watching everyone cook this pasta with exception of Lidia, made my head hurt. The pressure cooker was so horrible I had to show my husband who walked out room not able to even watch it 😂
@@tinalettieri Instapots are a fad that will soon fade away and they will start to show up at garage sales and Goodwill shelves. What that lady produced in her instapot looked just like Chef Boy-Ardee canned spaghetti/spaghettios. Something that busy moms served to their kids because kids prefer bland, uneventful food with no texture other than smooth.
@@MsMars. Although I do think their popularity will wane, I don't think the instapot is an inherently bad device. For certain dishes/recipes, the cooking process is the exact same I would use with my Le Creuset Dutch oven on the stove except for the 2-3 hours of simmering. That being said, the example in this video is an abomination of cooking. You nailed it exactly comparing it to canned spaghetti - it didn't save any time compared to the conventional method and certainly didn't taste any better.
I have sort of a similar issue. I usually am somewhat hyper by the time my food is done because I just can't wait to eat it. Is it anxiety? Is it my mouth watering? Probably. Though it isn't as strong as Gordon Ramsay. He's the professional chef, not me. I won't ask him to cook me a traditional meal though.
I have never seen an Italian react to the breaking of the pasta. That needs to be a movie “Breaking of the Pasta.” An Italian horror movie. Now I understand how sacrilegious it is after seeing her reaction. I would love to watch a documentary on Italians and their relationship to food lol.
If you want a real Italian cook (an Italian grandma) try the channel Buon a Petiti (her name is Gina Petiti). She sometimes makes huge amounts, and tells stories of when she was a child in Italy and sings Italian songs. She makes bread and her own pasta and huge loads of bread.
Pasta Grannies is great too. They travel all over Italy and film grannies making homemade, handmade pasta of all kinds. It's all in Italian, but it always has English subtitles.
I love her reactions. As an Italian American I wouldn't eat that instantly pot pasta if I was starving. My Nonna lived with me growing up. She was an amazing cook. All my aunts were too. Growing up in The Bronx NY Arthur Ave Little Italy was where we did our shopping. Everything was fresh. Nothing from a can. I visited the relatives in Italy so I know how things are done. Eva is great.
She had pizza from Joe's in NYC opened by Joe Pozzuoli, who is originally from Naples, Italy and said it wasn't pizza. So I take videos like this with a grain of salt. One of the best well known and awarded chefs in the entire world can't make pasta? Cmon!
@@antoniolio4895 According to who? I know a very old Italian woman (she's almost 90) puts the oil in the pasta, she says it's going to get oil on it anyways. There isn't any science against it, the fats from the oil or fats from the sauce or cheese or butter will all stick to the pasta, yes?
@@JoeBlow-24 you don't understand anything, the problem is not the oil on the pasta, if you put the oil on the pasta after it's OK, the mistake is putting the oil in the water where you cook the pasta.
Love the video. Thought I would just make a little clarification. Around the end of the minute 17 mark and into the 18th minute when the Filipino cook is adding the canned milk to the sauce, he mentions evaporated milk and you guys equated it to condensed milk and just wanted to clarify that both are two different concepts. The milk he poured is so easily poured out of the can that I would say it is evaporated (not sweetened at all just reduced in its water content). That’s all. I’ll play again to finish watching 😅. Love your videos!!!! 😁
As a Brazilian descendent of Italians I agree with EVA! The lady on instant pot screwed everything. You can make past on a single pot without looking like dog food. We call hangover preventer 😂 in Brazil
Loving your channel. I have been watching sooo many of your videos lately- awesome content! I love to learn your authentic techniques paired with innovative recipes I could never think of myself! Your back & forth banter is super light & fun to watch. Thanks!
And that amazing accent, and the passion! I am posting from England, where women have lousy fake extensions hair, irritating accents, zero passion and can't cook pasta. These videos make me (1) smile, and (2) hungry. Btw: I am English and therefore am also probably pretty unattractive, ;)
Ironically, I've seen Gordon roast someone for both oiling the boiling water and salting pasta after it's cooked. I'm guessing this is an older video and he has learned a few things since.
@@justinxplayz2863 Anch’io sono Italiano e non metto l’olio nell’acqua. Ma l’olio non fa un cazzo. Provalo. Non ho trovato un differenza, allora non uso l’olio nell’aqua perché è sprecoso.
I think she mentioned in an AMA that she doesn’t do anything special lol Although I’m guessing all the extra-virgin olive oil in her Mediterranean diet has something to do with that glorious mane :)
For the Filipino dish at the end, I think it is really important to understand Filipino culture and particularly their cuisine history. It is deliberately not an Italian dish anymore. Filipino cuisine has a long history of being influenced by many different cultures, and - though I’m not an expert - might be one of the most “fusion” cuisines out there. While I respect that an Italian may not cook that way, this is not an interpretation of an Italian dish, this is a Filipino dish that has influences from Italian cuisine. It’s an important distinction. All this is not to say it wouldn’t come across as strange or “wrong” to an Italian, it I do think it is important to also have the perspective that this is not an Italian dish anymore. It’s more appropriate to think of it like a French or Greek or other dish, even though you can see the Italian influence. Also, I love your channel and subscribed! You guys are great and I really love your dynamic as well as the food! Some more info on Filipino cuisine: en.m.wikipedia.org/wiki/Filipino_cuisine (I’m sure there are better resources to look up if you are interested!)
Your right its, Italy to American to Philippines via Spanish American war or WW2 by the 3rd interpretation of the dish it’s really not Italian any more Just like how curry is in Japan
As an Italian, I really don't mind 'cause no Filipino would cook Filipino pasta and brand it "Original Italian Recipe". That's what bothers us. I think every country would be upset if foreigners took one of their traditional dishes, did everything wrong and still call it the real thing. That is so disrespectful.
@Louise, there is no need for you to apologize for the sweet spaghetti that you grew up with! Did you know that is believed that pasta and other noodles from all countries in the world were descended from noodles originating in China well over 4000 years ago? Therefore, no country, Italy included, should claim the "right" to tell others how to cook their pasta, noodles, or whatever you want to call them. Be proud of your culinary heritage. Everyone's food culture has validity. :-)
@@louisebuenavista2140Being Italian, I can say that very few of my compatriots would seriously object to a recipe from another Country, even if it involves pasta: the problem arises when people with no experience, probably without even knowing where Italy is, claim to know how to cook our recipes. Indeed, they even claim to be able to teach our cuisine, while instead the result they get is embarrassing. The video on the pressure cooker, for example, is absurd, here there is a saying to define terribly overcooked pasta: "We attack posters with that stuff!" 😁
Gordon Ramsey and another schoolboy error! My wife went bananas when she saw him assaulting Thai food, he should stick to beans on toast. I have been lucky, I lived in a small village for a long time and was taught by the local older ladies who spoke Martina Francasean and not Italian. "If pasta is not fresh and a pizza thicker than than 3 sheets of paper, cover your eyes and walk away, it is the work of Diablo" Yet another great video and thank you for sharing x
I am Italian as well, her comment “we cook this way for the dog”, it’s literally how we would do pasta for the dog here in Italy. I mean it sounds like a joke but it isn’t. Yes, that recipe was THAT bad.
I’m soo glad I found your pasta grammar. You are the best Italian chef. I’m addicted to your videos. I’m sooo motivated by your recipes . Also you n Harperate so wonderful on yourshow
@@iusedtoliveinmymothergary9827 nope, no oil. what's the point, oil and water repel each other, so oil is only going to float over boiling water (born and raised Italian here)
@@iusedtoliveinmymothergary9827 just slightly lower the stove heat, and possibly don't ever leave a cooking meal on the stove unattended if you don't like fire hazards lol
I loved her comments! I saw the Insta-pot mess and thought, Chef-boy-ar=di! I once had dental work done after skipping breakfast. By the time they finished, my face was numb and I was starving! After pondering a few minutes, I thought of overcooked spaghetti. I was desparate! I told the waiter, I need spaghetti marinara, overcooked. My appologies to the chef! I explained why I had to be able to just put it in my mouth and swallow. Worse yet, I couldn't put a fork in my mouth and had to cut it up and scoop it up with a spoon. Reminded me of feeding my babies. The texture was apalling, the sause, my salvation. So sorry for my spelling!
What kind of monster would do that? I wouldn't give that to Mussolinni's dog. The soccer mom with the InstantPot is making me anxious. If my granma could see this she would throw that pot to her head. Blasfemia!
I'm not sure any self-respecting, decently raised, healthy, sane dog would touch them, despite dogs being ... renowned for having a very healthy appetite, most of the time and in most cases.
Fa schifo! Sono un mezzo messicano. Queste “pizze” fatto con tortillas erano vili! Un insulto alla cucina italiana E la cucina messicana! Bravo, Harper! Una mostra terrificante!
The one with red hotdogs are Pinoy-style spaghetti, which is sweet. I grew up with spaghetti and never would have thought that the authentic spaghetti dishes often requires no meat to savor the flavor of the ingredients. Same with pinoy-style carbonara, it uses bacon or ham, mushrooms, with bechamel/full cream milk. When I tasted the authentic versions of the dishes, I am blown away. And while I still love Pinoy-style pastas, I found myself more drawn to simple but flavorful simple marinara, basil pesto, and Italian carbonara offers.
Using tortillas to make pizza: both Italians and Mexicans hated that.
We Italians and Mexicans are united against the Americans butchering our cultures lol. I can feel you ragazzi
@@Hastdupech8509 i agree i’m mexican and taco shells make me gag and a bunch of people using cream in carbonara makes me sick
So do most Americans
It's funny how the rest of the world is so ethnically nationalist. "You're messing up our cultural dish, you foreign moron!"
And yet, it's the Americans who get accused of racism.
Go figure.
@@MattDoakNM Well given these cultures have been cooking certain recipes for longer than the US has existed it pains people to see traditional recipes butchered and I'm not talking about adding ur own twist to a dish that's fine... but pasta cooked in a pressure cooker? Using a tortilla as the base for a pizza? Really! Are you fucking kidding me
“This is a soup for the dog”.
Correct, Eva. Absolutely correct.
Within 5 seconds, I got triggered with that one. Completely agree with Eva. Why would you do 20 min w this cooker when it’s literally easier to just cook it the usual way?
I came to comment the same thing 😂 🤣🤣🤣🤣🤣
Except tomatoes are a big no-no for dogs.
for poor dogs. rich dogs don't eat it
Yes! I agree! Was disgusting to watch.
Che schifo!🤢
Best line, "In 20 minutes she can destroy pasta" LOL, so true Eva!
😉
I like what she said just before that;
"That is dog food...that is what we make for the dog."
I bet if this American woman heard this Italian woman say that, she would become flush red with embarrassment and she would throw that pressure cooker in the trash the same day.
Actually it's worse. 10 minutes to heat up, Four Minutes To Cook, and 10 minutes to cool down, so 24 minutes to destroy pasta. With standard sauce in a jar. If I use jarred sauce I always add things like sauteed shallots or mushrooms, Aleppo pepper, capers, etc.
And yeah, it does look like dog food.
100% lol
I love my instapot but there are certain things I'd never put in there - pasta is absolutely one of them!
Italian cannoncini! 🇮🇹
1 puff pastry
1 spoon of Sugar
1 yolk
1 egg
250ml milk
17g corn starch
Vanilla extract
Lemon zest
65g Powdered sugar
For the recipe 👇😋
ua-cam.com/video/vCCbLWd0_cs/v-deo.html
I love Eva, she doesn’t care if you’re Gordon. If you’re wrong, you’re wrong.😂
Every average italian, cook just better than Gordon. In Italy our mediterrean cousine is one of main important part of our culture and national identity.
Sure that must be what Gotdon is world renowned, owns numerous restaurants , works with world renowned *ITALIAN* chefs that think he is a great chef and sells $100+ plates while she has a UA-cam channel most will never know existed.
@@suddenimpulse030 But really, who the fck puts salt on cooked spaghetti? Except this guy.
@@suddenimpulse030 world reknown means nothing. Ramsay didn’t do it right. No one I know of puts salt after the fact.
@@1515cci oh yes you anecdotal evidence is definitely superior to numerous world famous ITALIAN chefs and a UA-cam blogger. You convinced me.
"Oh Gesù". I feel you, Eva.
I'm not even Italian, and a lot of these recipes scared me too
Lololololololooo 👏👏
thing people dont get, its ok to re-do a recipe, but dont call it italian, that's tecnically cultural appropriation
@@killtoa98 exactly, or, even worse, is pretending to be a good cook when you are not! 😂
@@annasobeski9913 9fq
@@jasonsutton5587 why?
What would Italian cuisine be without loads and loads of garlic?
Answer: Italian cuisine
That one resembles what I told to an American guy once:
- Do you know how we call Italian restaurants in Italy?
- Nope.
- Restaurants.
Use of Garlic, not abused. Garlic is not used on every food and most of the time- I'd say 90% of the time - if you use garlic you do not use onion too.
C'mon guys, don't pretend to teach the fish how to swim: as Italian (from Italy, not NJ/NY) and amateur cooker/baker I know a few Italian food-things.
L'aglio è dosato e comunque esistono molti sughi (infiniti) condimenti diversi ma non mettiamo quintali di aglio . Il soffritto è la base e se non è fatto bene butti tutto.
@@stefano_etrusco
i thought u'd say Pastarias xD
Exactly.
It's an insulting stereotype that all Italian cuisine is filled with boatloads of garlic
17:53 Evaporated milk and sweetened condensed milk are two different products. Evaporated milk, which is what the guy in the sweet spaghetti video seemed to use, due to how it flowed out of the can, is not sweet.
Sweetened condensed milk is just evaporated milk with sugar in it.
@@antonioscendrategattico2302
Ye lol.
Milk like all stuff have a certain sugar content in it when you cook it down.
@@aviatorsound914 Ye mb I should've specified with added sugar in it
You are right.
Sweetened condensed milk is thick as glue and extremely sweet.
Evaporated milk is a little bit sweeter and thicker than regular whole cow milk.
The guy from the video is using Evaporated milk, not sweetened condensed milk, a huge difference.
Anyway, I love pasta grammar channel.
Cheers!
Evaporated milk (aka "Canned milk") is most definitely not the same thing as sweetened, condensed milk. The latter is the thickness of vanilla pudding and about as sweet, the previous is about as thick as half and half and tastes like milk.
You're thinking of dulce de leche. Condensed milk is thick and gooey but still liquid, and comes in both plain and sweetened varieties.
@@mugwump7049 Whoozerdaddy is correct- dulse le leche comes from cooking sweetened condensed milk. The thickness, after cooking, is only barely thicker; they are both only barely liquid.
Condensed milk is still very different from evaporated milk. It is a different consistency and sweetness
No, they're similar. The difference is condensed milk is usually sweetened condensed milk, while evaporated milk is not sweetened.
www.thekitchn.com/what-s-the-difference-between-condensed-and-evaporated-milk-125900
@@Optamizm 40-45% increase in sugar makes a huge difference in a product- both in taste and texture. They are different by about 40-45%. That article contradicts itself.
I love how Italians love so much their food, like if it is a family member, and it is painful to watch them suffer when non Italians get "creative".
That's weird, not creative!
I think this is true of every culture on the planet. All people survive and cope with life with their food.
It's called a snob.
I think everyone does, have you seen some of those steet vendors in India just mess up a burger or an egg sandwich. Using like 2 sticks of butter for one sandwich
They actually remind me of the inquisition, chasing down the heretics through UA-cam and maybe slowing down the progress of cooking.
When Eva said "This is a soup for the dog", I laughed OUT LOUD.
I'm not even Italian, and yet the instant pot spaghetti was terrifying to me.
She was basically making tinned spaghetti, and taking 10 limes longer to do it.
Thank you. Can we say "Chef Boyardee?"
Instant pot spaghetti is SOOO wrong!
it is stuff of nightmares
I'd even hesitate to feed that to my dog
the thing is I checked the comments on her original video, and there are people praising her haha
Terrible and literally takes longer than just making pasta the right way. I can’t stand all these YT “life hacks” that aren’t hacks at all.
As a second generation Italian American even I found that instant pot recipe terrifying. It deserved 10 pumpkins.
Agreed! It looked worse than that cheap-ass spaghetti in a can.
The pot lady said "wait for the foam to settle"! 😮 I am now waiting for my stomach to settle 🤢😟
College slop..🤣🤣🤣
i am a lousy cook, but could do some proper carbonara or aglio e olio and with washing up it would take less than this one-pot-wonder. it did not look bad at the end (no clue of taste), but all that trouble for smth that you can actually make better and faster. pure ad of the cooker machine.
As an American with no Italian blood, I found the instant pot recipe terrifying and disgusting.
"This is a soup for the dog!" I am sending all my dishes back witht that comment! Awesome!
😂😂😂
FYI evaporated milk is not condensed milk. And Filipino spaghetti isn't (and shouldn't be) dessert-level sweet 😅
true. I don't cook myself but I'm pretty sure that the tomato sauce in the can itself is sweet. Evaporated milk just makes it creamier.
If the milk already evaporated, why is it still there??? :)
Right. Evaporated milk isn’t sweetened. Sweetened condensed milk is an entirely different product.
Even in the Philippines people use cream when making spaghetti and call it carbonara.
Dead on this comment. I'm a Sicilian American and my husband is from the Philippines. First time I had pinoy spaghetti, I was shocked at how sweet it was.
"This is a soup for the dog!" Literally the best line ever uttered.
That third video is truly the advertisement for the destruction of true Italian cooking. Instant Pot is the AntiChrist of proper cooking.
Even the AntiChrist wouldn't make such a blasphemy.
There are some things the instant pot is good for. For example, if you want the best of the best of the best of chicken stock, you use an old hen, raised free range, slaughtered and cleaned at home. (I know this thought is repugnant to many, but where do you think your chicken and beef comes from? It doesn't grow on a tree, and somebody has to do the slaughtering and cleaning. A hen that roamed several years freely is definitely better off than the three months chicken raised on concentrated food with no place to move that you get in the supermarket.) Only, that old hen's meat is tender like a shoe sole, even after hours of cooking - the stock is great, but the meat doesn't get soft. You have two ways to soften it. The traditional way is to stick 1-2 rusty nails into it - after half an hour of simmering on low heat it becomes edible - be sure to do this after you have cooked it for two hours or more, to create the stock. The alternative, modern, non-traditional way is to cook it for 20 minutes in the instant pot at the highest pressure. It will obviously not taste as good as a young rooster, but if allows you to not waste food - which, with so many people hungering in the world, is IMO a decent thing to do, even when you personally don't ever go hungry. But the soup will be beyond words.
Breaking the spaghetti was already a blasphemy to italian cuisine
The problem is not the Instant Pot itself... it’s how you use it. I am Italian, I love cooking, I have an Instant Pot that helps me a lot, making some dishes faster and easier, but I would never ever make such a disgrace!
Yeah, it looked like canned Franco American or chef boyardi.
“She’s washing the pasta.” Has the same energy as Uncle Roger watching someone wash rice
Yes i agree with her i never put oil in the water while cooking pasta
One of my culinary arts professors did it... lol
@@MiZtressofSoulzs not mentioning oil stays on the surface, how the hell should it help the pasta underwater NOT STICK?
@@Ilethsamael thats easy hun! that also depends on ones individual tastes see when one adds oil the oil coats the pasta with a fine coating of oil preventing the noodles from sticking together (its the starch from the flour that makes up pasta ) so when the noodles reach the level of tenderness desired simply take the pot off of the stove and rinse under warm water and serve with sauce - hint here ever see the two dishes side by side? the one made with oil wont allow even the sauce to hold it when one is finished your left with a plate of sauce you have to scoop it up with a hunk of bread to fully enjoy the robust taste of it lol id rather enjoy noodles and sauce not eat the noodles then the sauce believe it or not some prefer theirs al dente too its a matter of personal taste my friend
@@MiZtressofSoulzs I am italian and I cooked tons of pasta. The oil stays on the surface of the water and will never stay under attached to boiling water (when you wash dishes 70 degrees C are enough to take off grease). The oil you see on the pasta after you take it off the water is the coating you get on the pasta BECAUSE all of it is on the surface and THEN it sticks to it. As long as you mix gently the pasta once or twice and the water is boiling when the pasta goes in, it will not stick.
Evaporated milk, and sweetened condensed milk are NOT the same thing.
ok, but both the same are inadequate in the sause.
The Difference Between Condensed and Evaporated Milk:
Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed. The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened
MEANING: They're extremely similar so when he said 'like' he was correct. Stop criticizing.
.
Cite: www.thekitchn.com/what-s-the-difference-between-condensed-and-evaporated-milk-125900
@@Impossiblegend Thanks for the mansplaining but they are not at all similar.
I was about to make the same comment
@@Impossiblegend they are only extremely similar once you add lots of sugar to the evaporated milk and make it like a syrup. If anything evaporated milk is more similar and often a substitute for cream and doesn't work in all instances. In the video shown it is evaporated milk. It pours much too easily to be condensed milk.
I love her !! She makes me laugh. The thing is, at the same time it is a terrific way to learn about Italian food !!
The look of pain on Eva's face when he told her about cooking in the instant pot is hilarious.
It described exactly how I felt.
My wife of italian descent came out of the living room when the woman broke the spaghetti and looked like she felt a disturbance in the force. As if millions cried out in pain and suddenly went silent...
It is for-a the dog-a
@ For braising, it is incredible. I make the best Hungarian Goulash and French Beef Bourguignon in the pressure cooker.
@@leonarddaneman810 ....I didn't say it wasnt
What I love so much about Italians is that no matter if you're a Michelin star chef or just an amateur level home chef, they will always give you the impression that your cooking skills are those of a toddler. They will then proceed to show you how feeble your attempts are by throwing together some pasta, olive oil, tomatoes, herbs and garlic and present you with a dish that tastes like pure heaven.
We don't use garlic so much as you think
@@biancaverdeschi880 Where did I mention huge amounts of garlic? I know that it is used very deliberately in italian dishes, make no mistake.
@@biancaverdeschi880 no problem 🙂 don't worry about it.
That’s the point I guess, Italians need like 3 ingredients to make a dish that tastes like pure heaven. No need to put chicken in sweet sauce with 15 ingredients to make something tasty
I’m wondering how she’s the final authority on Italian cooking
I'm with Eva, I have NEVER even seen anyone salt pasta after cooking it & for a chef to do that is crazy...
But there was a good restaurant in Mestre (VE), many years ago, and he tuned the salt amount AFTER cooking... At least, he said he did it...
Why would adding salt to a dish be a problem. Shes no chef.
@@videsjlv You need to learn to watch videos properly, my friend!
She never claimed to be chef in the first place, so you don't need to take her that away.
She made absolutely clear, why it is a problem to salt PASTA after cooking it, instead of adding water to the cooking water. Because it is unevenly distributed. That is why. So you will be left with unseasoned or overseasoned pasta.
She never said: adding salt to a DISH is a problem.
She is a brilliant cook. She proved that over and over. To say she is no "chef" is purely ignorant.
Gordon on the other hand made me cringe as well. Really? Oil in the water? No salt in the water? Adding Salt afterwards?
These are bad, beginner mistakes. But I wouldn't be so foolish to claim: "He is no chef".
@@videsjlv scemo non hai bisogno di essere uno chef per sapere che si sala l'acqua non la pasta! Basta essere italiano per capire che è uno scandalo! E sto Gordon Ramsey dovrebbe essere uno chef?
@@myricaesenex6584 hes a chef because he has proven he is a chef! He does know about salting the water. But salting after tasting your dish should be engrained in a chefs mind. Hes not even Italian so who cares.
LOL " I don't deserve this treatment from my husband" I literally laughed out loud
I reckon i know who's the gaffer there, never mind these micky mouse "whines".
Why make pizza dough when you can insult two cultures instead of just one?!
😩👏👏
It's just food, relax. Nobody is making you eat it.
When I was a kid, we used to make English muffin pizzas. They were good!!!
@@stefyroxanne7567 apparently you know zero Italians, they take 3 things deathly serious. Food, family and religion.
How is that an insult? Just stop...
Just saw the reaction to Garden Ramsay's pasta, when I was interrupted with a commercial for MasterClass cooking featuring none other than - you guessed it - Gordon Ramsay! I deeply regretted taking a sip of my tea at that moment...
😂
Nothing is going to be 100% ethnic. My family came from Genoa and had to adapt, but that thing about cooking dry pasta in a pressure cooker, that was extreme.
Yup you don't have to be Italian to know that that's gross to put sauce on dry pasta 😣🙄
Si dice Genova 😉
you could do better quicker without the instapot
@gabe ortiz How about now so we don't forget :)
I’ve been watching you guys for a week now and Eva is such an encyclopedia of Italian cuisine!
Summary of mistakes:
Gordon:
- oil in cooking water (unnecessary and a huge waste of expensive oil)
- salting cooked pasta (unnecessary, uneven sapidity)
Lidia:
- too much garlic (a fifth to a tenth would have been enough. The point of aglio e olio is to flavor the oil, not to burp up garlic for a month)
- excessive pasta water (it is usually omitted in aglio e olio, if you want to use it you would use a couple spoons when tossing the pasta)
Blonde lady in 3rd segment
- everything is wrong and sacrilegious to Italians. Good example of everything you must absolutely NEVER do to pasta.
4th segment:
- everything is wrong and sacrilegious to Italians. No relationship whatsoever to Italian cuisine.
Filipino Spaghetti
- Much love to the Philippines. Too many mistakes to comment, but to be honest he did say it from the start.
The filipino sphagetti, the video came from Erwan Heusaff
What do you expect? Lydia is Polish. Gordon always does his own thing to make it his.
As an Italian, I believe it should be against the law to cook pasta outside Italy...
@Nancy Miller Lidia is ethnically Italian born in Istria, present day Croatia. No Poland in her history. The garlic overkill is evidently an American influence. Don't know why Americans think we use tons and tons of garlic but I guess she's gotta play into the stereotype a bit to keep the audience interested.
Gordon's specialty is French cuisine, personally I consider his grasp of Italian techniques and flavors rather weak as he demonstrated in many recipes where he uses French techniques, pointless ingredient additions and "embellishments" in mishandled Italian dishes. Trust the man with a beef Wellington more than a dish of tomato spaghetti.
That instapot mess was nasty!
everytime someone breaks a spaghetti, an italian angel dies
Actually some Italian mums does, but it depends on the situation. Example, whe I was a Kid my mum used to brake them for make the pasta, because she was scared that I could choke. And now my grandma can't eat spaghetti with their normal length for the same reason, she has no teeth.
So in this 2 occasions it's okay.
@@veronicat.6654 Certo. Ma a anche se non muore un angelo, io ogni volta che vedo spezzare gli spaghetti in questi video salto sulla sedia. Non so te.
@@veronicat.6654 my mom (and my aunts) broke the pasta, because we always slurped it in so fast, that it whipped up on our face or forehead (that was the game, we played) (we were pretty "wild" with the cousins)
You can literally see her heart break every time the 🍝 breaks
Wait till you have kids.
Eva has the best hair I've ever seen. Period.
Thank you!
She's beautiful!
Yep, it fits her :D
Too bushy, looks unkept 👎
These two are now my favourite You Tubers!!!! Great video!
Thank you!
How to horrify an Italian - break the spaghetti!
"No, no, break my fingers, but don't break the spaghetti!!!!"
Washing spaghetti is much worse.
+Movie Nerd Eh?!? People wash the spaghetti?!
@@blueskies773
I meant rinse but yeah.
I break the spaghetti all the time...to fit in the pot !
@@judyhunt8360
Blasphemous!
let me get this straight: I could buy an Instant Pot and take 24 minutes to overcook broken spaghetti into a mush, or I could take 12 minutes to cook it properly in a regular pot on the stove. Hmmmm, I think I'll go with option 2.
😉
Frankly, it is more like 7-8 minutes. Cheers from Italy.
From a to c through f
Exactly! Instant pots are good for some things, but spaghetti isn’t one of them!
@@elisabethdemoreaudandoy478 You read my mind. 👌
"She's killing the parsley! Gently, gently, it's just parsley."
One thing many TV cooks don't know is that knives should be sharp even when you only chop parsley. Then you don't need to hack at it.
LOVE Eva’s reactions - PRICELESS - I am with “EVA” and her style -
"Hes the most famous chef and doesn't know how to cook pasta?!" Damn Eva! You just roasted Gordon Ramsey so thoroughly he's ready to be carved table side. Respect!
Thank you! 😎
Yeah be careful he just snapped back at someone from tiktok calling him out recently. I think that person might have been legitimately rude though idk.
The fact that I, a lowly pleb, is better at making pasta than Gordon Ramsey makes me giggle like a little girl on a sugar rush.
*Eva throws spaghetti on Gordon's head*
Eva: Cosa sono?
Gordon *sheepishly*: Sphagetti con idiota...
Eva: Sì! Adesso vattene
(Note: Forgive me for Google translate)
@@johnj4471 Gordon can dish it out but cant take it, he swears he's the best...sure he's a great chef but he is def not the best out there and i hate that he can talk so much sh*t but cant take it 🤣
I love this when a real Italian criticizes these famous chefs who can't cook pasta right!
Italians are second only to french when it comes to douchebagry in the comment section.
Just bc someone is Italian doesn't mean they know how to cook.
@@amc2510 Italians who can't cook lose their citizenship by law
@@frenchomelette3488 nah the olive oil in the water makes no sense
@@frenchomelette3488 lol I’m Italian and I agree
"I can't imagine anything scarier than pineapple on pizza"
Sweden with our banana curry pizza 👁👄👁
Pineapple and ham is my most favorite pizza.
Banana curry WHAT 😭
@@suzannemcnamara5793 it’s really good 😩❤️but I have Swedish influenced tastebuds so I shouldn’t be the one to judge what taste is tbh
@@felixhaokip I’m ashamed to say it’s really good
@@juliaasell7732 I am just wondering if it tastes like Indian curry
I love watching you guys. I grew up in a italian family in Canada. Mom and dad immigrated in 1957. We were all born here. I love listening to your accent, and love your reactions that us North Americans often don’t do Italian cuisine justice. I just discovered your channel. Love it!
“I don’t deserve this treatment from my husband”🤣🤣🤣🤣
I live in Rome and watching everyone cook this pasta with exception of Lidia, made my head hurt. The pressure cooker was so horrible I had to show my husband who walked out room not able to even watch it 😂
She ruined it with the pasta water. Too much and too soon. The way she slurped the pasta was absolutely disgusting. WE do not eat it that way.
@@tinalettieri Instapots are a fad that will soon fade away and they will start to show up at garage sales and Goodwill shelves. What that lady produced in her instapot looked just like Chef Boy-Ardee canned spaghetti/spaghettios. Something that busy moms served to their kids because kids prefer bland, uneventful food with no texture other than smooth.
HAHAHAHA... i can imagine this..... thats like a bloody crime scene to watch
STILL WAITING for some one to tell me the easiest way to cook pasta. I love it, but despise cooking the bleeding stuff. 1496, give me some props !!
@@MsMars. Although I do think their popularity will wane, I don't think the instapot is an inherently bad device. For certain dishes/recipes, the cooking process is the exact same I would use with my Le Creuset Dutch oven on the stove except for the 2-3 hours of simmering. That being said, the example in this video is an abomination of cooking. You nailed it exactly comparing it to canned spaghetti - it didn't save any time compared to the conventional method and certainly didn't taste any better.
That pressure cooker, once I saw the pasta I heard the screams of my ancestors... all of them.
Omg I had such a good giggle especially when Eva lost it at the pasta washing hahaha. So good. Big fan from Australia. xx
Gordon Ramsay always bounces around like he really needs to pee.
ADHD
Because his mentor probably made him hold it so much when he was a youngin'. Lol
Also, he can't boil pasta.
🤣🤣🤣
I have sort of a similar issue. I usually am somewhat hyper by the time my food is done because I just can't wait to eat it.
Is it anxiety? Is it my mouth watering? Probably. Though it isn't as strong as Gordon Ramsay. He's the professional chef, not me. I won't ask him to cook me a traditional meal though.
WHY IS THAT PERSON USING TORTILLAS TO MAKE A PIZZA IM MEXICAN AND THIS IS TORTUREEEE AHHHHHHHHHHHHHHHHHH
"They misunderstooduh the concept of the pizza" GOLDEN
I have never seen an Italian react to the breaking of the pasta. That needs to be a movie “Breaking of the Pasta.” An Italian horror movie. Now I understand how sacrilegious it is after seeing her reaction. I would love to watch a documentary on Italians and their relationship to food lol.
I DIED when Harper said ask the Gauls 😂😂😂😂 10/10 history joke
“In 20 minutes she destroyed pasta!” Lmao sis I feel your pain I can’t believe she did that
So the InstaPot lady deserves _six_ jack-o'-lanterns, then? 😉
@@ModdingNewbie 11
If you want a real Italian cook (an Italian grandma) try the channel Buon a Petiti (her name is Gina Petiti). She sometimes makes huge amounts, and tells stories of when she was a child in Italy and sings Italian songs. She makes bread and her own pasta and huge loads of bread.
Pasta Grannies is great too. They travel all over Italy and film grannies making homemade, handmade pasta of all kinds. It's all in Italian, but it always has English subtitles.
Bravissima Nonna Gina ..One of my favorite channels😊👍👍💗
Thanks, subscribed ❤️
I love Gina. Her videos are wonderful
I agree - Gina Petiti is wonderful!!
Greetings from Tokyo! I love Eva's comments! Couldn't agree with her more!!! I wish I could learn how to make pasta from her!
*talking about pasta: "Maybe it doesn't fit because it's not meant to be there!" 😄
“ this is a soup for the dog “😂😂😂😂 she made me subscribe hahaha
I love her reactions. As an Italian American I wouldn't eat that instantly pot pasta if I was starving. My Nonna lived with me growing up. She was an amazing cook. All my aunts were too. Growing up in The Bronx NY Arthur Ave Little Italy was where we did our shopping. Everything was fresh. Nothing from a can. I visited the relatives in Italy so I know how things are done.
Eva is great.
I don't even get the point. It wasn't even a faster method of cooking the spaghetti.
She had pizza from Joe's in NYC opened by Joe Pozzuoli, who is originally from Naples, Italy and said it wasn't pizza. So I take videos like this with a grain of salt. One of the best well known and awarded chefs in the entire world can't make pasta? Cmon!
@@JoeBlow-24 in this case Gordon Ramsey made a lot of mistakes while cooking the pasta
@@antoniolio4895 According to who? I know a very old Italian woman (she's almost 90) puts the oil in the pasta, she says it's going to get oil on it anyways. There isn't any science against it, the fats from the oil or fats from the sauce or cheese or butter will all stick to the pasta, yes?
@@JoeBlow-24 you don't understand anything, the problem is not the oil on the pasta, if you put the oil on the pasta after it's OK, the mistake is putting the oil in the water where you cook the pasta.
Love the video. Thought I would just make a little clarification. Around the end of the minute 17 mark and into the 18th minute when the Filipino cook is adding the canned milk to the sauce, he mentions evaporated milk and you guys equated it to condensed milk and just wanted to clarify that both are two different concepts. The milk he poured is so easily poured out of the can that I would say it is evaporated (not sweetened at all just reduced in its water content). That’s all. I’ll play again to finish watching 😅. Love your videos!!!! 😁
“CAMONNE GORDON” m’ha fatto morì
As a Brazilian descendent of Italians I agree with EVA! The lady on instant pot screwed everything. You can make past on a single pot without looking like dog food. We call hangover preventer 😂 in Brazil
Broken spaghetti, canned ragu, pressure cooker, result: a wall glue!
I would definitely not call that wall glue. For starters, every knows that wall glue is far more appealing to the eyes and palate
🤣🤣
Garbage
She said it's soup for the dog🤣 My dog would Not eat that😂
Evaaaaaa you are HILARIOUS! Thanks guys i had a great chuckle!
I LOVE how she puts "mozzarella" in quotes. Haha. Tell them, Eva.
@@ms.pirate ?
She's making a minestrone LOL 😂😂😂🤣🤣🤣 Oh Lidia.
"We use the right amount" What a genuinely Italian comment.😆
"They're making a giant Ahmbourgourre?" ..., lol, that had me crackin up, that was cute.
Yes, more of these please.
The soccer mom with the InstaPot is giving me stress.
🤣😂😂😂
Not all soccer moms cook like s#*t 😂
If my granma was alive, she would give her a colonoscopy with that InstaPot
Yuck!!!
Dood that was gross. The 2nd pasta was only tolerable Italian -like dish
The Lady that cook pasta in instant pot, she's trying to turn pasta into porridge.
That sounds similar to how a BBC Food cook drained and rinsed rice for fried rice with egg. ua-cam.com/video/2Ucp7vHJyPc/v-deo.html
She needs to just eat out. She can NOT cook!
@@ostkkfmhtsh012345678 yeah, as an asian that's the worst fried rice i've ever seen in my life.
@@teekotrain6845 😂😂😂😂
It looked a lot like what you get in a can of "Chef Boyardee".
Loving your channel. I have been watching sooo many of your videos lately- awesome content! I love to learn your authentic techniques paired with innovative recipes I could never think of myself! Your back & forth banter is super light & fun to watch. Thanks!
Ava has the most beautiful hair I have ever seen.
Thank you!!!
A lot of American women now straighten their hair, which sucks. I kinda miss seeing a variety of hairstyles.
And that amazing accent, and the passion! I am posting from England, where women have lousy fake extensions hair, irritating accents, zero passion and can't cook pasta. These videos make me (1) smile, and (2) hungry. Btw: I am English and therefore am also probably pretty unattractive, ;)
She has...angel hair 🤣❤ love you Ava! Lol
Eva ragazzi, Eva
Each time someone breaks spaghetti, an Italian's heart breaks as well 😂
I have no idea why this was in my feed, but I found it wildly entertaining. Thank you and Happy Holidays!
It's official: I love this woman: if exist an Eva fan club, I sign up immediately!
The instant pot recipe is disgusting. I wouldn't feed that to a dog. Seriously disgusting.
and i wouldn’t feed it to the demon that lives in the basement that eats crimes against food
@@wavleoo 😂😂😃🌋😃😂
Her reactions were priceless. I'm glad we both had the same reaction to most of this haha
Most famous chef in the world doesn't know how to make pasta.
I love this comment
xD
As a fan of Gordon I was shocked when he put the oil in the water lol
Ironically, I've seen Gordon roast someone for both oiling the boiling water and salting pasta after it's cooked. I'm guessing this is an older video and he has learned a few things since.
@@user-ku8iz7il9e Oil in water doesnt harm the pasta. Stop thinking about this. Wannabe.
@@justinxplayz2863 Anch’io sono Italiano e non metto l’olio nell’acqua. Ma l’olio non fa un cazzo. Provalo. Non ho trovato un differenza, allora non uso l’olio nell’aqua perché è sprecoso.
"I don't deserve this kind of treatment from my husband"
That is right, Eva😂
We need Eva’s hair care routine shes got some incredible hair.
Italian genes.
When you eat well your hair and skin look well
@@AtrolinK genetics are way more important.
@S G well it's not like any old woman is good lol, at that age you don't need beauty anymore
I think she mentioned in an AMA that she doesn’t do anything special lol
Although I’m guessing all the extra-virgin olive oil in her Mediterranean diet has something to do with that glorious mane :)
“A soup for the dog”. 😂😂😂 I couldn’t agree more.
For the Filipino dish at the end, I think it is really important to understand Filipino culture and particularly their cuisine history. It is deliberately not an Italian dish anymore. Filipino cuisine has a long history of being influenced by many different cultures, and - though I’m not an expert - might be one of the most “fusion” cuisines out there.
While I respect that an Italian may not cook that way, this is not an interpretation of an Italian dish, this is a Filipino dish that has influences from Italian cuisine. It’s an important distinction.
All this is not to say it wouldn’t come across as strange or “wrong” to an Italian, it I do think it is important to also have the perspective that this is not an Italian dish anymore. It’s more appropriate to think of it like a French or Greek or other dish, even though you can see the Italian influence.
Also, I love your channel and subscribed! You guys are great and I really love your dynamic as well as the food!
Some more info on Filipino cuisine: en.m.wikipedia.org/wiki/Filipino_cuisine (I’m sure there are better resources to look up if you are interested!)
Your right its, Italy to American to Philippines via Spanish American war or WW2 by the 3rd interpretation of the dish it’s really not Italian any more
Just like how curry is in Japan
Im italian, and my boyfriend in high school was filipino... I LOVED his mom's sweet filipino style spaghetti. It's a totally different kinda thing.
As an Italian, I really don't mind 'cause no Filipino would cook Filipino pasta and brand it "Original Italian Recipe". That's what bothers us.
I think every country would be upset if foreigners took one of their traditional dishes, did everything wrong and still call it the real thing. That is so disrespectful.
Thanks Eva for being you, I laughed and enjoyed this video😜
I am a Filipino and we grew up eating sweet spaghetti. 😂 I am so sorry Eva 😅. But here, your channel, taught me a lot about Italian cuisine. ❤️
@Louise, there is no need for you to apologize for the sweet spaghetti that you grew up with! Did you know that is believed that pasta and other noodles from all countries in the world were descended from noodles originating in China well over 4000 years ago? Therefore, no country, Italy included, should claim the "right" to tell others how to cook their pasta, noodles, or whatever you want to call them. Be proud of your culinary heritage. Everyone's food culture has validity. :-)
@@MsMars. yes. You're so sweet!
@@MsMars. There are a handful of videos explaining why Pasta being imported to Italy from China is a myth.
@@louisebuenavista2140Being Italian, I can say that very few of my compatriots would seriously object to a recipe from another Country, even if it involves pasta: the problem arises when people with no experience, probably without even knowing where Italy is, claim to know how to cook our recipes. Indeed, they even claim to be able to teach our cuisine, while instead the result they get is embarrassing. The video on the pressure cooker, for example, is absurd, here there is a saying to define terribly overcooked pasta: "We attack posters with that stuff!" 😁
Gordon Ramsey and another schoolboy error! My wife went bananas when she saw him assaulting Thai food, he should stick to beans on toast.
I have been lucky, I lived in a small village for a long time and was taught by the local older ladies who spoke Martina Francasean and not Italian. "If pasta is not fresh and a pizza thicker than than 3 sheets of paper, cover your eyes and walk away, it is the work of Diablo"
Yet another great video and thank you for sharing x
At least he can make egg fried rice properly.
rip everyone using dried pasta then
@@zestyfg dried pasta is not like fresh pasta, a whole different universe
@@valenesco45 You also can't cook dried pasta recipes with fresh pasta, so yeah.
So much fun to watch! Thank you 🙏💭👨🍳🍽❤️
The Pineapple Pizza made me laugh so hard, I almost fell off the chair 🤣
“20 minutes to destroy pasta” 😂🥴
Gordon Ramsey....that olive oil in the pasta water makes the sauce slide right OFF! and DO NOT salt the pasta after draining! OMG! 🤮
Eva: ‘we make this for the dog’
Harper: 9:00
*wheeze (tea kettle intensifies)*
Poor dog! 😜😉
#doglivesmetter
@@PastaGrammar 😂🤣😂
Do you have a link to this travesty?
Eva's heartbroken face during the spaghetti portion... priceless (also props for the Killer Clowns from Outer Space segway)
Grandisssimiii. LOVE FROM ITALY❤🇮🇹
Grazieee!
Harper.. It's Halloween💀... You're supposed to give each other a little scare👻... Not a heart attack and a stroke... 😨😰😱😵
🤣
😁😁😁😁
#EvaLifeMatters
@@tabajaralabs lmao
7:34 im italian, im not super good at cooking, but this... THIS terrified me. That is a mush
Concorrrdo pienamente, ne ho immaginato la consistenza. E il sapore, immagina la mia anima che fuori esce dal corpo e spara dritto al cervello
I am Italian as well, her comment “we cook this way for the dog”, it’s literally how we would do pasta for the dog here in Italy. I mean it sounds like a joke but it isn’t. Yes, that recipe was THAT bad.
I’m soo glad I found your pasta grammar. You are the best Italian chef. I’m addicted to your videos. I’m sooo motivated by your recipes . Also you n Harperate so wonderful on yourshow
"He's the most famous chef in the world, and he doesn't know how to cook pasta?!" 😂😂
I don't know. My Grandma was Italian, and she would put oil in the water. Learned from my great Grandma who grew up in naples.
@@iusedtoliveinmymothergary9827 nope, no oil. what's the point, oil and water repel each other, so oil is only going to float over boiling water (born and raised Italian here)
@@silmuffin86 I don't know. She said if you forget about it the oil helps to keep it from boiling over.
@@iusedtoliveinmymothergary9827 just slightly lower the stove heat, and possibly don't ever leave a cooking meal on the stove unattended if you don't like fire hazards lol
@@silmuffin86 *passive aggressive*
"This is the soup for the dog." 🤣🤣🤣
I agree though. I mean 20 minutes is enough time to make decent pasta from scratch.
This lady needs a TV show!!
I'm the furthest thing from Italian, and I know instant pot spaghetti is a big NO!!
She does have her own show. What do you think this is?
I'm sorry, let me elaborate. This lady should have a TV show. 🙄
I loved her comments! I saw the Insta-pot mess and thought, Chef-boy-ar=di! I once had dental work done after skipping breakfast. By the time they finished, my face was numb and I was starving! After pondering a few minutes, I thought of overcooked spaghetti. I was desparate! I told the waiter, I need spaghetti marinara, overcooked. My appologies to the chef! I explained why I had to be able to just put it in my mouth and swallow. Worse yet, I couldn't put a fork in my mouth and had to cut it up and scoop it up with a spoon. Reminded me of feeding my babies. The texture was apalling, the sause, my salvation. So sorry for my spelling!
I love Eva...she talks according to her ancestry
"this is soup for the dog" 😅
Personally I wouldn't even give those spaghetti to the dog
What kind of monster would do that? I wouldn't give that to Mussolinni's dog. The soccer mom with the InstantPot is making me anxious. If my granma could see this she would throw that pot to her head. Blasfemia!
I'm not sure any self-respecting, decently raised, healthy, sane dog would touch them, despite dogs being ... renowned for having a very healthy appetite, most of the time and in most cases.
Fa schifo! Sono un mezzo messicano. Queste “pizze” fatto con tortillas erano vili! Un insulto alla cucina italiana E la cucina messicana! Bravo, Harper! Una mostra terrificante!
The one with red hotdogs are Pinoy-style spaghetti, which is sweet. I grew up with spaghetti and never would have thought that the authentic spaghetti dishes often requires no meat to savor the flavor of the ingredients. Same with pinoy-style carbonara, it uses bacon or ham, mushrooms, with bechamel/full cream milk. When I tasted the authentic versions of the dishes, I am blown away. And while I still love Pinoy-style pastas, I found myself more drawn to simple but flavorful simple marinara, basil pesto, and Italian carbonara offers.