PASTA ALLA GRICIA: the most UNDERRATED of the classic Roman Pastas
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- Опубліковано 2 бер 2020
- Pasta alla Gricia may be the most underrated of all the classic Roman pastas (carbonara, cacio e pepe, amatriciana) and today we learn how it’s done. All the techniques in this video we have covered but if you’ve ever had trouble creaming your Cacio e pepe, you’re gonna wanna watch this one.
#PastaAllaGricia #Pasta #NotAnotherCookingShow
The 3 Other Roman Pastas:
CARBONARA
• PERFECT SPAGHETTI CARB...
CACIO E PEPE
• how to make REAL CACIO...
AMATRICIANA
• AUTHENTIC BUCATINI ALL...
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Links to the 3 Other Roman Pasta...
CARBONARA
ua-cam.com/video/90LalTBSIhE/v-deo.html
CACIO E PEPE
ua-cam.com/video/AztjQDIi3Sw/v-deo.html
AMATRICIANA
ua-cam.com/video/VgUo1JHM-DQ/v-deo.html
There is a UA-cam cooking show called Glen and Friends. You might like watching his videos. He made his own Guanciale. Get in touch with him, maybe he'll sell you some.
If that's too weird you can get it at the Pennsylvania Macaroni Company. Their website says it's $14.89lb.
Or check out the Rochester Public Market in Rochester, N.Y. They have a phone number.
Or check out a place called Calabresella's. Also located in Rochester, N.Y. They also have a phone number.
Damn that looks good🤙
The origins of the Carbonara are a bit cloudy and we don't know precisely who invented it and where (maybe during the WW2 with american soldier rations of bacon and powdered yolks) but Amatriciana, Gricia and Cacio e pepe are dishes from Abruzzo, region with a big tradition of sheperds. Those dishes became famous around Rome because sheperds from the nearby region of Abruzzo used to travel there and exported the recipes. Amatrice was annexed from Abruzzo to Lazio in 1927.
With aglio e olio, you have a cheap pasta for each day of the work week :P
why dont just stand with open legs instead you lean on the table,
One of my favorite pasta of all time
So great! Thanks for stopping by buddy!
Oh yeah, Vincenzo likes this too. Excellent.
I have to try it
I knew you probably watched this channel lol
@veryserioz +1 on the microplane graters. Absolutely lovely for pecorino and parmigiano.
The 4 horsemen of pasta are now complete.
The A-pasta-lypse!!!!! *thrash metal guitar and flying spaghetti monsters leveling cities under a tomato-red sky*
Nice!I loved that recipe! I will try it! I have also few recipes in my channel!
@EricLeafericson
I’ve heard of noodling on a guitar before but this is ridiculous
Isn't alla arrabiata another Roman pasta?
@@lissandrafreljord7913 l'Arrabbiata It comes from the province of Rieti, about 80 km from Rome
“there are no measurements in this recipe, this is a feel recipe”
Grande 👍 ti stimo
Aren’t ALL recipes “feel” recipes! 😁
As an Italian I feel super super reassured knowing there's someone like you who spread Italian cuisine in the truest way, just like we cook: simple yet delicious. Congrats for the channel bro, I've just finished my dinner but you made me hungry again 😍, wish you all the best 💪
This is the sweetest comment I have read in days. I could not agree more with you.
Big kiss!
Giusto.. Tranne il fatto che non riesce a pronunciare "amatriciana"
I have to highlight this comment. As an Italian living in the US since years, it is fantastic to find someone here that is teaching Americans how to cook Italian food in the traditional way, with great accuracy and mantaining the true spirit of our cousine! thanks so much!
@@Layo81 and you probably can't pronounce many English words correctly. Why do you care?
@@Guagliozz you'd be surprised considering I'm British but I just happen to have lived in Italy for the last 12 years. Anyway no need to be bitchy it was actually my way of kind of making a compliment.
Compliments from an italian: this is the right way of making a pasta on the italian way and with the right compromises for the fact to be not in Italy. Everything well explained and well realized
Steve as I said of your first video about Roman pastas, Italians do love what you're doing, cause you're doing things the right way.
That's the way to go, much love from Italy ❤️
Always appreciate hearing it! Thanks dude!
Manuel Marzolla agreed 👍 daje forte!
Living in Southeast Asia, it's extremely difficult to purchase cured meat like guanciale or pancetta, and authentic cheese like pecorino or parmigiano. So i always end up using whatever is available to me which are streaky bacon and pre-grated parmesan. And even with these cheaper ingredients, my food always turned out so good following your recipes. I can't even imagine how amazing it would taste if I use authentic ingredients......
Bruh. I am sorry.
At least you have the proper technique and you can master it. When you find also original ingredients you will gear them up and have the perfect dish!
There's some online retailers in Italy that sell cured meat and cheese shipped right to your door :)
You inspir3: me to make it, made some mistakes but it turned out pretty good!
Buy these things in some Italian websites
Hey man I just happened across this channel maybe 3 days ago have probably watched 6-8 videos so far.
I love the way you communicate, it's very direct and no BS. There's too many cooking shows (I won't name them) that are more about the cook's personality and how "cute and weird and quirky" they are and the recipes suck. I'll try one of your recipes soon, probably something easy like guac and salsa but I already know they're going to kick ass. Keep up the good work.
Aaron i would recommend the spaghetti and meatballs recipe probably my favoritr did of all time
@@Waluigi-vr4qz I literally watched that one like 3 hours ago hahaha. I like his catering videos best.
Thanks dude! Really appreciate thay
I full heartedly agree as someone who first found you by the parmesan cheese video. I bought a wedge the next day and can say I'm not going back to the fake stuff.
I also appreciate that you go into the whys of cooking. I think that's a much better way to learn cooking as opposed to following a recipe to the t.
@@jz4461 check out America's test kitchen books. they have a "why this works" section by their recipes that explain it. They also have a UA-cam channel, but it's not very interesting.
Just showed to my grandma who’s italian and didn’t understand a word u said But she did say that ur recipe is awesome and she also learned a technique. That’s fire man! Thanks for posting . I’m looking forward to make this e serve to her
Sto cazzo!
john son the Italian lady didn’t understand his English!
@john son He was speaking English....
I've been a chef for a long time. I've also been an educator. The way you lay this recipe out and the detail you go into when describing how to bring this recipe together is outstanding! I've picked up a few tips myself from your video and I can't wait to give this a try!
Ah regà qualcuno chiami la Raggi e diamoje la cittadinanza a sto qua che le sa fa tutte oh!!!
Man I love when people make italian dishes and they know what they’re doing!
I agree totally Beppe
É bravo vero
Si muove bene ai fornelli, si vede che ha la mano
Lo seguo da un sacco ed è veramente bravo bravo!
Ma poi secondo me ha capito la cosa fondamentale: che la cucina italiana é alla sua essenza povera e che i piatti più difficili ma più buoni sono quelli dove hai pochi ingredienti e devi tirarci fuori il massimo.
Yes thumbs up! He certainly knows what he's doing
I was recently wondering what Italians used before tomatoes were introduced, these pasta videos have answered my questions.
Dude, this is the first video of yours I am watching and I think it is amazing that you do the whole recipie in the first 1 minute - when I start making this it is so easy to make a quick review if I'm missing a step. Kudos for that!
yes! i like it that you see exactly what's going to happen
here's a big tip to everyone doing any sort of creamy pasta (carbonara, pasta al limone, you name it). make the sauce a tiny bit more on the loose side. As Stephen mentioned it in this video, the sauce thickens up when cooled down. Whenever I make some Pasta Al limone, the sauce turns out too thick and when I want to palte up some leftovers, it's a bti of a pain to get it to be creamy again...
soo remember, if it's a bit looser, that's in fact pretty good!
Maciekovic This rule applies to risotto as well.
You a god send bro
True, i often have perfect carbonara and by the time its plated and on the table its too dry haha
Took me so long to learn this
That's why u make enough to eat at once and no leftovers. Pasta gets dry like a bitch man. Needs to be eaten warm and at once 🤷♂️
I am roman and this is just perfect
Thank you brother for this video. As a starving student, I give myself almost every week a luxury day with guanciale and pecorino from a finnish market hall so I can practice this dish. trying my best everytime to make it perfect cause honestly, it's so pleasing every time i nail the creamy part with pasta water and cheese!! Really addictive somehow
This by far is one of the best cooking channels on UA-cam. I love that you show us how to do it quickly without saying a word. Then you go into detail. Too many other channels spend way too much time talking. However, you spent all your time showing us how to make the recipe. Good going!
Finally - someone who understands gricia - removing the pork when crispy, make the sauce, then add the crispy pork back. And two stage peppering. Respect.
Is that what’s that called? That’s how I do all my dishes that need pork (bean soup, green beans, my homemade hot beer cheese). I cook my pork, set it aside, use the grease for cooking, then add the crispy cooked pork at the end. I don’t like soggy, rubbery pork cubes/slices in my food.
Hello please tell me what is the interest to peppering in two times?
MAN!!!! U Are Amazing!!!!!!So many Thanks for your recipes!!!!!Keep going!!!!!!
Yo man, respect. Italian here and this is the first time in my life I see somebody not italian making a pasta so fuckin right. I'm so picky about pasta, but honestly, you have skill and knowledge, and I also like how you explain stuff that for somebody is granted but for most of the people is not. Like waiting 30 second before to make the pasta cool down before to put the pecorino. Or everything you said about what pan to use. You are the man. Gonna watch your others video now. Keep up with the good job
This is unbelievable. You did perfect “pasta alla gricia “ without being of my country. I like to find not Italian people who know perfect how to prepare an Italian dish. Amazing job
Oi ma tutti l'inglese alla perfezione vi siete imparati??? Solo in italia sono zappe con l'inglese gli italiani?
@@jonnytheirish1857 vivo da due anni e mezzo del Regno Unito quindi l'inglese ormai lo parlo fluentemente
@@jonnytheirish1857 Adesso non vorrei fare lo stronzo, ma ce ne sono di errori che Matteo ha fatto in praticamente tutto il periodo. Sarebbe stato corretto se avesse scritto: This is unbelievable. You made perfect "pasta alla gricia" without being from my country. I like finding non-Italian people who know how to perfectly prepare an Italian dish. Amazing job (ripeto, non voglio fare lo stronzo, ma non mi va giù quando i meriti non sono totalmente dovuti (anche il suo commento del "ormai lo parlo fluentemente" mi dà parecchio fastidio, siccome da questa semplice frase pare ovvio, almeno a me, che la padronanza della lingua inglese non sia al livello che crede). E riguardo agli italiani che sono zappe con l'inglese, quello è perchè qualunque italiano che sa l'inglese va all'estero, com'è giusto che sia, a parer mio. Siamo fin troppo legati alla patria, e questo ci limita molto
@@januarymauler se vieni nel Regno Unito, almeno qui in Scozia, ti renderai conto che la grammatica perfetta non la sanno nemmeno loro o comunque, soprattutto nel parlato, la usano ad minchiam.
P.s. sono a Edimburgo da quasi 3 anni ormai, per questo ho detto che lo parlo fluentemente.
What is so good with this cooking channel is that you are properly trained, know all the right techniques and that you also explain why it should be done the way you do it. No BS, pure and precise techniques, balanced by your personal sensibility and emotions. When the two are combined, that is what I call great cuisine. I am a bit of a cooking geek who tries to experiment in a scientific manner by trying to always rely on classic French techniques. I love when cooking is done the proper way. And for that, I say thank you!
"If it's not easy for me to find in New York, it sure isn't easy for people in the middle of the country..."
Thank you from Texas!
We found this in the store once in the gourmet section of my grocery store in Hawaii. Funny thing I wasn’t even looking to get the guanciale. I sent my husband to get pancetta and he came back with this. 🤣
Have you ever been in Italy? The love and the respect you show for our cuisine is amazing. You should come for a food trip and you will discover so many things to learn and to practice to improve your fantastic channel. Maybe after the coronavirus emergency...
gobbi dimerda questo è forte davvero, mi fa piacere vedere qualcosa di vero anche in mezzo alle americanate
This man is a national treasure: please advise all your friends to subscribe!
Hey, what do you think about the Carbonara recipe on my channel? :) It took me quite a lot of effort and I'd be happy if you checked it out!
I like how you made it clear that Italian cousine is all about adapting to whatever you got aviable to you
Usually we don't even do a specific pasta recipe, we just make something up on the spot with whatever we've got left in the fridge
I love that these videos are feeling more detail-oriented and instructional! I look forward to seeing more merchandise!!
You've taken my pasta game to new heights. These 4 classic pastas are simply incredible. Many thanks.
g. Ramsey, J Oliver .... take notes how to do it right from a none Italian, very proud of you buddy!
Jamie actually does carbonara quite well. Gordon's is awful.
I've seen too many guys destroying classic Italian recipes. You are really, really good. You did it way better than a lot of italian restaurants. Thank you for keeping our recipes nice and clean of all the "fluff" they usually add in other videos
You are not only an entertainment and education channel but also my first reference channel when I have something to cook, but I don't know what to do with it. Rock on, Please keep teaching us.
I really Love Pasta alla Gricia!
Me and my girlfriend discovered it in our favourite Trattoria in Rome and I absolutely fell in love that I even had to go to the restaurant a second time to taste it again!
We recreated it two weeks ago and did it just like you show in this video. It was phenomenal!
Big thumbs up from Germany!
I recently tried your bolognese recipe, it was delicious. I watch many cooking channels but this one is my point of reference. Keep up the good work Stephen!
I am a true Italian 100% and I just want to thank you for respecting the original recipe.Bravissimo!!!
thank you for spreading some cooking culture outside of italy. you’re such a breath of fresh air ❤️
So if this is carbonara without egg ... I just realized how many recipes I've invented over the years ... because I'm always missing something when I cook. :D
Italian cookings all about cooking with what you have
Is there a carbonara without parmezan cheese?? 🤣🤣
@@novaexx6587 Yes, definitely.
@@novaexx6587 yes the original one is without parmesan😂
How does this dish compare to Carbonara? Better or worse?
I made this today and I must say I absolutely nailed it. My favorite one so far. So cool to make this sauce out of just starch water and pecorino. Going for the better brand of pasta really makes the difference and cook it in the minimum amount of water. I used a combo of guanciale and pancetta which worked out great
I love this guys style of presenting. It’s brilliant to watch. Perfecto
I love the vibe in your videos and I’m so glad I came across this one
Made this today and was blown away.
So simple yet so delicious! I didn't have pancetta and pecorino so I just used bacon and parmesan instead. Still amazing!
Next time I'm gonna use pancetta and pecorino. Be REALLY careful on the salt in the pastawater!!! I'm glad I only used parmesan and not pecorino, because it would definitely have turned out too salty otherwise.
David Wohlfahrt dont salt the boiling water, taste the pasta while its in the Pan and salt it as you like
@@lorenzopeverelli7819 Actually a really nice tip :)
There is s much water evaporating during cooking, especially when you add it to the pan that it will definitely uncontrollably concentrate any salt you added before.
Had the same problem again today with only lightly salted water but pecorino. Pancetta + Pecorino is almost enough salt already.
I have watched a few of your videos and I have to congratulate you on your presentation and explanations. I am a retired cooking teacher and former director of a culinary institute and I would have hired you without question. Hope your channel is going well. Excellent work. Auguri e saluti !
I appreciate your take on how beautifully simple it is. Great camera work, love the slow motion shots
Love the way you present and teach!
Hey I'm in England (UK) we're pretty much on lockdown and im gonna be obese by the time we can go out again. (We also might have a shortage of pasta because its mainly made in Italy)! So thanks for the awesome dishes. Watched almost all of them and cooked 2 so far 🙌🏾
Can’t wait to make this one! Feels like a chefs pasta 🍝 to me...
But please don't follow this. You'd end up with pasta water spaghetti and some crispy pancetta.
@@recruitmentch stfu
@@dask7428 huh?
@@recruitmentch They said shut the f&;# up.
Dude you’re a great teacher. You explain all sides and reasons why you do certain things or why things are. Thank you for that
Absolutely love your content. So approachable and genuine. Keep up the great work!
Italy approves 🇮🇹🍝♥️ sei il migliore, continua così!
Finalmente un americano che fa vedere agli ignoranti come si fa 😂😂
There was something special about the sprinkling of cheese and tossing of pasta in that pan my friend! I am virtually slow clapping for you #CheeseBae
Man... I cant thank you enough for all these dope videos. Saved my life.
I live in Italy and I can tell you not many italian chefs have the same level of respect for our traditional recipies as you show in these videos. Bravissimo!
Love the show! I really like how you added your own educational commentary while you are cooking instead of just the music playing. It may not be as sublime but it really helps people like me understand the process.
You're one of a few UA-cam food guys that take amazing shots that give you a feel of what it's actually like to cook the food. Love it. Appreciate you brother!
Can I just say, why the heck hasn't this channel ever been in any of my searches or recommendations before?! You explain everything so well! Thank you for the high quality content!
Tried your way of doing carbonara the other day, lets just say it was a hit with the wife!
Keep delivering awesome contet bro!
Greetings from Sweden
Du råkar inte känna till något ställe i Stockholm där man kan få tag på guanciale?
Eataly, välsorterade matbutiker eller saluhallar.
@@Molehasmoles Saluhall skulle jag gissa på eller någon deli. Efter en snabb googling hittade jag italianissimo som verkar sälja guanciale :)
Edit: den är via nätet så du får beställa
Stephen:
Your B roll gets an A in my book.
Hey, what do you think about the Carbonara recipe on my channel? :) It took me quite a lot of effort and I'd be happy if you checked it out!
It's so beautiful. Thanks for making this video.
I loved your intro without no words and just a visual recipe.
this is the first time in my life, as a 40ys old italian who loves cooking, in which I see an american guy cooking pasta without me feeling miserable and hopeless towards american culinary culture/abilities. Grande stima!
You Italians need to understand that other countries and people groups are going to do things DIFFERENTLY than you do!!! They arent wrong, just different. Its food, just food! You Italians place way too much importance on "your way" of doing things! You are annoying!!!!!!!
You’re a culinary extraordinaire
Top shelf ingredients. Clearly explained technique. Beautifully filmed. Doesn't get much better than that. Definitely earned my sub.
I am so glad this channel exists. It is an inspiration to learn Italian and street food.
Good grief, man. This is the most moving art that I've ever seen.
Lovely. When in Rome, or even when you're not...do as the Romes do.
Hey, what do you think about the Carbonara recipe on my channel? :) It took me quite a lot of effort and I'd be happy if you checked it out!
😂😂 Yes yes...this is exactly how we make it. Sti cazzi
@@kuesine2952 you were close. Just you don't have to use wine because you increase the acidity and doesn't work well with the raw egs ;-)
Growing up with all these dishes was truly a bonus in the culinary department of an Italian
house. Sharing some of these with others from school, really opened up a new chapter in
their every day dinners. Thnx for the shows!
Love the added commentary for the emulsion process. I've tried at home but haven't gotten it perfect, trying it again after this!
Guanciale is pork-cheek and it is the Holy Grail of Bacon-heads.
Hog Jowl, as it is known in the South, lol
@@eleanorroberts1886 Yep, hell here in KC I've seen pork jowl at walmart
I find it strange that there’s not a lot of Italian markets in New York that sell guanciale. I have two or three Italian markets here in Salt Lake City (of all places) where I can easily buy guanciale.
Probably hasn't been bothered to look.
Would be good if he went to the effort to source some good Guanciale, If I can get it in regional Australia then it should be easy to find in NYC, I'm sure there's lots of Italian deli's that cure their own
That wasn’t his point, he CAN find guanciale but a big part of his viewer base, especially people from suburbs and rural areas can’t find guanciale.
David Feller I think a large portion of his viewers would look for Guanciale if they knew where to find it, if you’re going to the effort to make a traditional Roman pasta like this, Guanciale adds a certain element that pancetta is lacking, especially in the amount of fat that is rendered and the taste of the meat when fried... also in rural areas you may find small farmers that cure it
@Allen Iekanjika Then that's not Carbonara!
FINALLY I have a video to show my non italian friends how to make the gricia. My favourite pasta. You did it justice man, thanks a lot.
Great job! This video has some of your clearest explanations of your techniques and methods.
Apart from being in noodle form, this would remind me strongly of that stew, that Roman soldiers would have prepared when on a conquest. As a matter of fact I have a (secret?) family recipe originating from here close to cologne, germany, that is supposedly a local derivative.
The pasta looks delicious and he obviously does a great job creating it. I would watch more of his videos if they weren’t cut a hundred times it drives up the wall.
I just made this. I can't believe how good it was! Love your videos!
New favorite cooking channel! Thanks!
God damn that looks good. Thanks for helping me decide what I'm having for dinner tonight. I dont have pancetta. But I do have good quality bacon as a substitute. I'll let ya know how it turns out! 😀
It turned out better than I would have expected! Thank you for yet another great recipe Steve!
We go crazy when someone use bacon instead of pancetta instead or guanciale but... actually they work anyway
Pecorino Romano is the REAL and TRUE KING of cheeses.
Yep. Hail to the king
I think a super aged Reggiano is better
American String cheese is the True King
Arseniko from Greece is the king.
I really like how you explained about using different pans. That is so helpful
finally a perfectly made italian dish. congratulations and greetings from Italy
Simplicity is so underrated these days when everybody wants to be "original" and piles up unnecessary additions just to be different.
9:07 I would still recommend using a plate... so the creamy sauce remains inside the plate and is not partially absorbed by the wood.
It's for the picture. He runs a UA-cam channel. You don't have to do that part
Looks delicious. Great video. Thanks for sharing
Love your simple but good recipes
in italy gricia is called even amatriciana bianca
Ugh I wanted to say that but I totally forgot. I have too much to say I usually forget a lot and have no time to script
@@NOTANOTHERCOOKINGSHOW don't worry, i'm italian and i'm really proud of your work and how you spread the word about the real Italian food in the USA , mostly part of the people don't know real italian food but only the american version of italian food and is completely another story . I was a chef in Italy and i'm a italian food expert and I will be happy to help you develop the channel.
"Ready to plate" puts pasta on a plank.
Very nice to watch, clear and precise comments, though expressed in a simple way, that show you understand what is exactly behind the recipe. Well done !
Great to see you are making all the italian dishes authentic and not botched like other chefs do.
I'll just use the thickest bacon that I can find.
As an Italian I cannot disapprove, the last summer I went in Denmark and I used it too. It was quite hard and very expensive to find proper guanciale or pancetta.
From an italian guy: " Well done yankee!!!" ;D
Andra tutto bene! 💪🏼✊🏼
@@NOTANOTHERCOOKINGSHOW we will not give up, thank you!! 😊💪🏻❤
Thanks Chef, love all your recipes
I made this and, you’re right for saying it’s the most underrated among the pasta classics. It’s sooo good! A good balance of fat, salt, and creaminess! Thank you for introducing us to Pasta Alla Gricia and sharing the right way to cook it with the right ingredients! Now I like this more than Carbonara, cacio e pepe, and Amatriciana! Thank you!
This is literally carbonara without egg
"ready to plate" Tables it instead
Or you could thank the guy for a great recipe
@@DimJongUn Can we do both, or are we cancelled? lol
@@bellacucina3209 ha! You're funny. I was simply pointing out that stupid critiques like the OP's of videos that take effort are pointless. He put a bunch of effort into a good video, but people on yt are quick to criticize. This thread is a perfect example. Phil made a negative comment about the video, I made a negative comment about phil's comment, and then you made a negative comment about my comment. No one wins except google
@@DimJongUn Not really. I was seriously wondering why he placed the pasta on a cutting board. He being experienced and well trained would have a reason. I'd love to know?
I just came across your videos and I love it. Can't wait to see more.
Massive result coming across this. The way you describe and deliver this recipe is brilliant, thank you 👍👍
Why on God's Green Earth would you ever plate pasta on a cutting board?!
Jack Maley please tell me that you’re joking 🙃
Have you seen the Italian dish with polenta and marinara sauce, where the polenta is spread along a wooden board , almost the length of the table, and the carbonara sauce is put on top, also along the whole board? People would sit along both sides of the table and eat straight from the board ! No plates, just forks :)))))
@@alexisliakris1360 No, I am not joking. Never would anyone plate a serving of pasta with a sauce on a wooden cutting board. The board does not contain the sauce nor the pasta and would never be done by a reputable restaurant. I know he is trying to be "rustic" but a portion if pasta is served in a bowl.
@@mihaelatudor2417 I have never seen that dish but in this instance where he is serving one portion of pasta with a sauce you should plate in a bowl. Have you ever eaten pasta on a cutting board in your life at a restaurant?
Jack Maley Ha ha. Ha ha. No.
This is honestly the best explanation of this I've ever seen. Making a sauce with pasta water is an emulsion. It all makes sense now. Life changing video.
Fantastic. Thx for sharing this.
Looks amazing, nicely done and thank you.