Italian Chef Reacts to Guga Foods Dry Aged Porchetta Recipe
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- Опубліковано 18 лип 2023
- My friend Guga in this video tried to make Porchetta, but did he really succeed?
Well, in my opinion he did make a quite good job, the meat looked super tender and juicy, but I would have left out the Mortadella which is absolutely not a part of the Porchetta recipe.
Other than that, it really looks like he knew what he was doing, so a thumbs up for guga 👍🏻 He deserves it!
💯 Follow this link to read and print the World Best Porchetta Master recipe : www.vincenzosplate.com/porche...
#guga #porchetta #reactionvideo
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In case you don't see the other answer(s), the torch Guga is using is called a Searzall. It's an attachment for Bernzomatic torches. Very worth it for things like crisping up pork skin or giving steaks, et al, a nice crust after sous vide cooking.
Thanks for the extra info, torch master! 🔥🔧 The Searzall is like a secret weapon for that perfect crust! Time to unleash its power and level up our cooking game! 🚀👨🍳
I have been watching Guga for a long time too, when it was the 3 original guys just tasting meats. The channel has grown quite a bit, and it would be fun to see you guys work together. He likes to invite people all the time, he should invite you too.
Ah, the OG meat tasting crew! 🥩😄 Working with Guga would be an epic meaty collaboration! 🤝🔥 Let's keep our fingers crossed and maybe one day we'll join forces to create a carnivorous feast that will make taste buds dance! 🍖👨🍳🎥
Vincenzo and Guga are both excellently skilled at giving their insights in regards to meat preservation. We can trust them with what they have to say about them.
Oh, thank you a lot 🙏🏻 it is great to know you think so! ❤️ this is much appreciated
@@vincenzosplatewonder if he knows about your videos. But a collaboration between you and him would be very cool
@@vincenzosplatehow do I get a meat and pecorino dealer?
🤣🤣 Vincenzo's reaction to Guga adding Mortadella - EPIC 😂😂 Nooooooo, no one has to do this!!! The pain was real
I Love both Vincenzo and Guga. But you need to understand Guga is always trying for some new stuff. I must agree that Mortadella inside the Porchetta cannot make it any better.
The thing he used to make the crackling was a flame thrower, guga sometimes would use it when he made sous vide steaks then he throws it on the grill and sears using a flame thrower to make a good crust
Omg I’ve never seen anyone using that 🤯 thanks for letting me know
@@vincenzosplateVincenzo, that is not just a flamethrower but it's an attachment called Searzall just google it, you can buy it then attach it to your butane burner.
Vincenzo X Guga Collab, LET'S GOOOOO!!!
That would be great 🤩
@@vincenzosplateyeah you should fly to florida to do some collabs.
"The crust is not done..." Wait a minute... wait a minute.... you're in for a treat, Guga's gear is just another level
Haha, Guga's gear is indeed next level! It's all about that perfect crust, and he sure knows how to achieve it. Culinary adventures with top-notch equipment can be quite the treat! 🍕🔥😄
I would love to see a Guga video with Vincenzo! He's from my hometown in Brazil, Uberaba, and we love to have pork in there. BTW Vincenzo, I want you to react to good and bad Brazilian pizza and I've been asking you this for a while! Do it :D
It’s amazing seeing your channel grow so quickly, Vincenzo. You’re doing a great job! Thanks to you, i’m trying to teach my family how to cook the Italian way (instead of the Dutch way of making pasta). I even react the same way you do when i see them throwing wrong ingredients in their pasta😂
Thank you so much for your kind words! I'm so glad that you're enjoying my channel and that you're finding my recipes helpful. I'm always happy to hear that my videos are inspiring people to cook Italian food, and I'm even more happy to hear that you're teaching your family how to cook the Italian way.
Regarding the torch... it's a flame diffuser that attaches to a standard propane utility torch to let it act as a handheld broiler head. They're sold under a few names and often available where you can find sous vide equipment and paraphernalia. The name I vaguely remember is Searzall. A nice advantage to using them (apart from more even heating than a standard torch) is more complete combustion so you get less of that characteristic propane taste (often none at all). But it can be a little slower than a plain torch would be.
Ah, the legendary Searzall, the secret weapon against propane taste and uneven heating! 🔥🔧 It's like a handheld broiler head, making our culinary dreams come true, even if it takes a little extra time! ⏳👨🍳
seeing as guga has a sous vide channel, one can only expect he has the best of the best of tools to sear off for that finishing touch, it's quite imperative to that cooking method to blast it good after the initial cook, for that color and that sear you otherwise will not get using just the sous-vide method alone, you don't want to mess up the perfect internal temperature too much so you really have to give it a good barrage of localized heat and minimize the time spent on it from that point onward
when you do sous-vide that much, i guess it becomes a "trust the process" kind of thing :D
Love the video Vincenzo
Thank you for the reaction video vince 😅 loved it
You're welcome, my fellow food enthusiast! 🍽️🎥😄 It's always a joy to dive into the world of bad Italian food recipes together. Stay tuned for more delicious reactions! 🇮🇹🔥👨🍳
that thing guga used to crips up the skin is called a Searzall Torch!! It's probably one of the best if not the best torch for searing proteins!
This is easily one of the best and most authentic Italian food channel on UA-cam
Amazing Vincenzo
I guess The Pasta Queen is another great channel I have come across
Hope Vincenzo and the Pasta Queen collab someday
I love the switch from 'it looks good but it's not a porchetta' into sheer amazement at Guga's tech haha
Haha! 😄 True, that porchetta switch was quite a journey! Guga's tech skills are next level! 🍖🔥
i see Italians havent been introduced to a Searzall torch yet. what is that magic?! 😂
Believe me, I have never seen anyone use anything like that before 🤯
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Grazie mille, thank you so much my friend ❤️🙏🏻 You know I appreciate your support!
I think your comment is the greatest and the best and the coolest 😮
At this rate Guga's going to visit every continent in 2023 alone 😂Would LOVE to see you two collab some time.
Haha, Guga's on a global culinary mission! 🌍✈️ Who knows, maybe we'll join forces and create a flavor explosion that'll make the world spin! 🌟🍽️ Stay tuned for the epic collaboration dreams! 😄👨🍳
Thank you Vincenzo! I really want to go to Italy and try every food because of your videos! Only you and Lionsfield are my go to, when i look for Italian cuisines and culture.
You're welcome! I'm so glad that my videos are inspiring you to visit Italy and try all the delicious food. I know that Italy is a beautiful country with a rich culture, and I'm sure you would love it.
Aw, grazie mille! 🇮🇹🍝🌟 Your hunger for Italian food is reaching epic levels! Time to conquer Italy, one plate at a time! 🍽️🚀 Vincenzo's Plate and Lionsfield got your back on this delicious adventure! 🤩🇮🇹
Great video Vincenzo your videos are amazing
You’re super kind, thank you a lot 🙏🏻❤️
Here is the Porchetta recipe shared by the Porchetta King in Italy -> ua-cam.com/video/hwqaPHIH2JI/v-deo.html
Thanks for the video. About gig you got me when you said leave the porchetta alone 🤣 looks like a revolutionary warcry Free porchetta 😂
Thanks so much for the link..
Great video Vincenzo!!
Thank you! 😄 I'm glad you enjoyed the video. Keep the feedback and comments coming! 🇮🇹👍😊
Loved the Video!
Oh wow, thank you so much 🙏🏻 I’m super glad you enjoyed the video!
13:02 That's called a Searzall. It's essentially an attachment for a blowtorch that helps maintain a great searing temperature while preventing gas fumes from altering the aroma of the meat.
Hey, thanks for dropping some knowledge! 🔥🔧 Now we know the secret behind that sizzling sear! 😄 Time to bring out the blowtorch and become the ultimate aroma protector! 💨👨🍳🔥
Another great video my dear friend thank you 😊🤗👍👍👍👍👍
I am glad that you enjoyed the video. I put a lot of work into it, and it is always rewarding to hear that people appreciate my efforts.
I am always looking for ways to improve my videos, so if you have any feedback, please feel free to share it with me.
Ooohhh and before I forget, I would LOVE a react video on the porcetta from Jake and Elle, from master chef Australia! They got the highest master chef scores of that season, I believe. And it just sounded like it was absolute heaven! So naturally I'm extremely curious as to what Vincenzo thinks of it!
Oh, the porcetta from Jake and Elle, the master chefs! 🍖🔥 It's like a tantalizing dance of flavors! Let's dive into their heavenly creation together and unleash the culinary critique! Stay tuned, my friend! 😄👨🍳🎥
Sorry for sounding rude and bursting your bubble mate, but Jake & Elle are not from Master Chef but from MKR [My Kitchen Rules] 😄
Vincenzo and Guga will collaborate one day for sure
Finger crossed 🤞🏻I bet that would be epic!
but how nice it is to watch these videos. They are truly beautiful! Thanks for always sharing them with us. A hug! Hi friend!🥰🥰😍😍💕💕✌✌❤❤🤗🤗😘😘
Hi friend! I'm so glad you enjoy my videos! I love sharing them with people, and it's always nice to hear that they're appreciated.
I agree, they are truly beautiful. There's something about watching food being prepared that's just so satisfying. It's like watching art being created. 🥰😍💕✌❤🤗
I love Guga, he makes some really nice stuff, yeah some of it looks like stunt food but really, between you me and everyone that will read this comment, its really about the side dishes!
Yeah he’s great, I love most of his videos! This one was super ok, except for the mortadella 🤦🏻♂️
The side dishes are mostly cheese and butter based. Nothing wrong, but it's a certain type of style lol
@@hugotendam5349 HEART ATTACK STYLE
@@benjaminbouyant2675 hahaha true
A Vincenzo/Guga collab would be a dream, my favorite food related channels
Also that was a Searzall he used for the crust
Guga has such a calming voice
The Porchetta King is your Dad!
Thank you very much, Vincenzo, for sharing your wonderful video with us.
Haha, the Porchetta King, my dad? 👑🐖 Well, he did pass down his passion for Italian cooking! Grazie for your kind words, my friend. Stay tuned for more delicious adventures! 🇮🇹🍽️🎥
Both excellent chefs! :-)
Thank you!
That tool is a burner adapter for a hose going from a propane/butane talk, traditionally used in some countries to burn the pig's hair after the ritualic sacrifice around Christmass time for the sake of the family
Haha, that's quite the backstory! 🔥🐖🎄 The culinary world is full of surprises. Who knew a burner adapter could have such a unique origin? Let's keep the cooking rituals alive, minus the hair burning! 😄🍽️🔥
@@vincenzosplate Yeah, nowadays they sell and use a similar burner adapter to burn weeds. Larger plants are more resilient against short bursts of fire, but smaller plants like the small weeds aren't. Sure, it depends on the plants and weeds in cause, but in some cases it's applicable. Also, over here, it's a custom to burn the leftover bird hairs and bird feathers after the feathers were plucked in hot water (which helps relax the skin and weaken the feathers and the skin enough), a normal gas stove with the top plate removed, and I think you could do the same even with smaller porchetta.
And don't even get me started on the uses of sandwich makers and electric kettles in student cooking, though air fryers seem to be making their debut, too. Some students prefer to have both a wavy-plate sandwich maker AND a flat-plate sandwich maker, because the flat one can act like a frying pan while the other one can act as a grill, and the versions which can open completely like a book and turn into flat electric grills/pans are even better.
The only thing you cannot do with them is sous vide, but you might actually be able to find or modify an electric kettle to manually change it's target temperature, which should be a cheap and easy change by using a termostat with a screen (or dials like the speedometer/odometer) and a knob or buttons.
Seriously, I'm expecting a global cooking culture trend about using electric kettles, sandwich makers, and air fryers for all the cooking some people do, and air fryers are already doing that, but the other two will likely require gas burner cooking to be phased out significantly more.
If you have read this whole comment, please try to use those 3 devices to do the "alternative version" of cooking popular dishes. For example, boiling pasta or meat or making a sauce in an electric kettle, using chopsticks with tiny grooves (to prevent sliding) cut into the tips to take the pasta out, and frying meat (sliced thinkly-enough) or a crepe in a sandwich maker or in an air fryer with little to no oil, and making a mini-pizza (with a hole in the center, for airflow and more even cooking) or doughnuts or crocches in an airfryer. And I don't mind one bit if you say this is not the recommended way to cook them, but if it's the only way you can cook, you can still do things as close as possible to the actual recipe using the tools you have.
Oh, my two favorite UA-cam chefs :)
Italian food is one of the most delicious cuisines in the world, and it's important to preserve it. I'm glad we can both do our part to share the love of Italian food with the world and we are so blessed to share this with all of you guys!
@@vincenzosplate Vincenzo and you're a big part of me trying to cook Italian recipes the way they should be cooked. Thank you for that. I also try to popularize them here in Poland. Keep up the good work.
What i like about guga is he always links every tool he uses in the description
The thing he used to make the skin crispy was his flamethrower, it should be in his description, he uses it for his sous vide channel typically (in case you didn't know he had a different channel)
Seemed like some high heat lamp or smth not sous vide channel used flame torch...but maybe, the angle was so cant see exactly.
Oh wow, thank you for letting me know! That was super interesting to see, I want one!
@@vincenzosplate Guga is using the Searzall from Booker and Dax...it's an attachment that goes on the end of a propane blowtorch, and is used a lot in the US for searing things like steaks, roasts, chicken, etc. after sous vide cooking.
@@vincenzosplate Guga is using the Searzall from Booker and Dax...it's an attachment that goes on the end of a propane blowtorch, and is used a lot in the US for searing things like steaks, roasts, chicken, etc. after sous vide cooking.
@@rivokikkul1789 he uses the same thing there
I agree about strong flavors. It reminds me of Sriracha. I only use a drop or very small amounts of it because of the strong flavor, but I love it because it's unapologetically strong.
Hello Vincenzo, have been viewing your videos for the past few months. I love how you connect with your viewers, and the passion with which you approach your culture and cuisine truly brings a lot of joy and positivity into my life. I live in India, so its really difficult to get your merch, but I want to support you by becoming a member to show my appreciation. Thank you for bringing a ray of joy and positivity into my life whenever I was down. Keep up the good work. God bless
Thank you so much for your kind words and support! 🙏 I'm thrilled to hear that my videos bring joy and positivity to your life, even all the way from India. Your appreciation means a lot, and I'm grateful to have such wonderful viewers like you. Feel free to become a member if you'd like, but most importantly, keep enjoying the love for Italian cuisine and culture! God bless you too! 🇮🇹😊🙌
That garlic and herb rub, then the lemon zest, my mouth was a river. Wow.
Great.
One of the greatest bites of my life was a sandwich made with thin sliced porchetta, arugula and fresh mozzarella, truly amazing.
Perfect video Guga. I'm adding pepperoni to mine.
Thanks for tuning in! 🍕👨🍳 Adding pepperoni to your Porchetta? Now we're talking fusion flavors! 🌶️🐖 Get ready for a tantalizing taste adventure! Bon appétit! 🇮🇹🍽️😄
Guga and Vincenzo are representatives of two of my family's cultures, amazing to see them analyze each other!
I am honored to be a representative of my Italian culture. It is always interesting to learn how other people perceive your culture, and I am eager to see what Guga has to say. I believe that Guga and I have a lot to learn from each other, and I am excited to continue our collaboration. Together, we can help to promote understanding and appreciation for our culture.
Great clip..big fan of both of you lol..some point in need to make home made guanciale.. then perhaps I give your signature dish a proper go..BBQ meets traditional cooking
👍 Thanks for the love! 🥰 Homemade guanciale will take your dish to the next level! 🍽️ BBQ and tradition make a perfect combo! 🍖🇮🇹 Enjoy the culinary adventure! 🤩
I am so happy that you finally watched some guga foods videos
Absolutely! 😄 Watching Guga's videos is both entertaining and educational! 🇮🇹👨🍳🔥
Vincenzo, with respect. Sir, Guga purchased an entire Japanese Wagyu and held a street BBQ outside his Miami USA home. I would not like to pick up the tab for that . Wagyu runs about $500.00 / kilo Canadian, where I live . Timestamp 13:00 Guga is using a" Tiger Torch". I use these to thaw frozen waterlines, heat steel for bending. You use a bbq propane bottle as a fuel source.
Vincenzo, Guga is using a gas torch but with this attachment on it (which is basically a fine metal mesh) which makes the typical flame from a gas torch to basically "heat radiation". It´s quite common, you should be able to find it.
Ah, the magic of kitchen gadgets! 🔥🔧 Guga's gas torch with the fancy attachment turns flames into heat radiation? That's like cooking with a superhero power! 🔥💪 Thanks for the tip, my friend! Time to level up the kitchen game! 🎉👨🍳🔥
It ain't like yours, but I would definitely try this one out. Guga is such a well respected chef....
I did some cracklings myself and was surprised that even the first one went beautifully, hence it's not that difficult. Guga used a roofing torch as a shortcut. but it's not the same. The mortadella is another no go.
Over here, well in Germany across the border, they sell pork belly in the Lidl even. You have to debone them but they're really cheap. For better quality I have to go to one of the butchering farmers in the region.
Great show as always Vincenzo ❤
Thank you for sharing your experience! Making cracklings can be a fun and rewarding process, and you're right, using a roofing torch may not provide the same results as traditional methods. It's great that you can find pork belly readily available in Germany, and sourcing it from local butchering farmers can lead to even higher quality porchetta. Keep up the fantastic work, and thanks for your support! 🇮🇹👨🍳❤️
I would love a video of you two together😄
Oh, the dream team collaboration! 🤩🍽️ That would be an explosion of flavor and laughter! Let's keep our fingers crossed and hope for a delicious rendezvous in the kitchen! 🤞👨🍳🎥
I like to use green pepper as well not as powerful as black but it gives you a nice taste
Great review Vincenzo. Just one observation, the pork belly used in your porchetta king video, is not as fatty as the ones we often find
in stores in USA.
Thanks for the observation! You're right; pork belly cuts can vary, and the level of fat can differ by region. It's all about making the best porchetta with what you have! 🇮🇹👨🍳😄
Guga is a Brazilian American. He does his research, but he's doing his own take on it. I wouldn't have put mortadella either, but that's just because I don't particularly favor mortadella. I would have left the fat on the outside for cooking (but probably not for eating) and stuffed the inside with sage leaves and prosciutto. But that's just how I roll.
Hey there! 🍝 Well, we all have our own tastes, right? 😄 Your sage and prosciutto twist sounds interesting too! 🌿🥓 Thanks for sharing your take on it, that's how we keep things deliciously diverse! 🙌🇮🇹
Guga should have used GUANCIALE instead of Mortadella! And yes, I just heard him said it. 8:18
I agree 100% about your take on the mortadella.
Glad you share the same love for mortadella! 🙌🇮🇹 It's a classic Italian delight that adds so much flavor to dishes. Enjoy! 😋🍝
You need a Parmigiano Reggiano dealer as well. 😅
Hahahaha omg 🤣🤣
"you need a dealer for everything", me in Minecraft with all the villagers setup, trading anything I will ever need from one block of dirt: I AGREE :)
7:21 Vincenzo went Uncle Roger for a second and put his feet down. xD
I love making porchetta at home. I personally cut it the same way Guga did, but the extra cuts I do, I use it to add spices in between the skin and fat. I also like to soak the pork belly in vinegar overnight then wash it off the day after. For me I feel it removes the smelly pork smell and it gives a cleaner taste. I also add do a paste made of good quality EVO, fennel flowers, juniper, rosemary, thyme, parsley, chilli flakes and sun dried tomatoes to the mix. I sometimes also like to add speck it's obviously not traditional in anyway I just love the taste it imparts on the meat. I'm lucky that I am able to buy the whole piece of the belly with the loin and ribs attached hence why I trim some of the edge meat so the skin is long enough to close.
Fennel pollen
I'm also a lemon lover. He was using a torch with an adapter to widen out thr flame.
The thing he used to get the crispy skin I think was a searzall bbq burner. essentially it's a blowtorch
It’s a called GUANCIALE! 😂 8:18
Exactlyyy ahah
At least he didn’t crush up and then roll the porchetta in cheese doodles or breakfast cereal! 😆
Haha, that would be a whole new level of culinary chaos! 🧀🥣 Thankfully, we're keeping it classy with the traditional porchetta. No cheese doodles or breakfast cereal involved! 😄👨🍳🇮🇹
I feel that beside the Mortadella he did a wonderful job like he always does. You know that spices are very personal everyone chooses what they like. The important thing is for the food to come out ready and delicious. Now when it comes to Beef and some Fish it's okay to do it I love it to the less ready direction MR or M at most. When it comes to Pork and Chicken it's a health duty to make them WD. Bottom line Guga knows what he is doing and I also jealous because I never got to taste the real deal.
You bring it on point.
😂 I only like mortadella in my panino, or filoncino.
Mortadella and provolone .
L'aqualina in Bocca 👄
Hahaha well said my friend, I fully agree with you! Mortadella only for Panini!
HOWDY Sir the only thing I added was also orange zest as well and more herbs. It was AMAZING! Nothing left over. Wish I could upload pictures..
Lemon and pork are a magical combination
Very interesting! I’ve never tasted that food! Porchetta?
Oh, my friend, you're in for a treat! 🍽️🤩 Porchetta is a mouthwatering Italian delight, like a flavor bomb wrapped in porky goodness! Get ready to have your taste buds dancing with joy! 🐖🇮🇹😄
In NY and NJ, having a dealer for everything is when you say: Don't Worry Bout It, I Got A Guy.
Vincenzo nice video. I think he's using a flame torch like the ones used by roofing companies.
Thanks for the love! 🔥👨🍳 The roofing company might have some competition now with their flame torches being repurposed for delicious Italian cooking! 🏠🍕 Time to bring on the culinary rooftop adventures! 🌟🇮🇹
These two need to meet up
In that video Guga used a GrillBlazer Propane Torch to make the skin crispy, but any decent propane torch would do the job.
what r u doin in asutralia ? i thought u are makin carbonara 24-7 in italy
somewhere with pizza :D
That was a type of flame thrower he was using for the crust.
Haha, it's a fiery masterpiece! 🔥🔥 Who needs a regular torch when you can unleash the power of a flame-throwing maestro on that crust? 😄👨🍳 Time to level up the cooking game!
It looked like he was using an electric fire starter. I've done this before too. Basically, all the tool does is heat up and blow air just like a hair dryer, but much much hoter.
Hey Vincenzo, are there any other Italian dishes that use pork belly? Thank you!
It looks like the device he used to make the skin more crispy is the Searzall
Don't let Vincenzo's facial expressions fool you. Guga me a good deal! Porkchetta of not. The mystery device Guga used is called a the searzall and it costs $75.00. Only used mine 3 times and it is worth that cost. Sort of like a catalytic converter for meat. When I told people what I stuffed my meatballs with, was almost kicked out of establishments, they never heard of stuffed meatballs. But once they tried it, loved it! Makes me want to try other porchetta attempts. Real or not, a great deal!
Guga should invite Vincenzo to his home!
16:24 maybe it’s “Porquetta” because they added mortadella, unlike traditional porchetta.
That's a good point! The dish in the video is called "Porquetta" because it includes mortadella, which is not typically used in porchetta.
Ah, the eternal debate of Porchetta vs. Porquetta! 🐷🍞 Adding mortadella definitely adds a twist, but let's just call it a delicious variation and keep the traditional Porchetta purists happy! 😄🇮🇹
That must be a Brazilian technique from Sao Paolo or Santa Catarina. Lots of Italian immigrants moved there long time ago.
I'm guessing by your reaction lemon zest isn't standard? Is it more of an Italian-American thing than an Italian thing? Cuz those I know here in the states who make it use zest.
You should visit Guga in Miami to collaborate in making one.
You know, I was very nervous when I saw this video pop up because I’m a HUGE fan of both Guga and Vincenzo-two of the absolute BEST!
I was worried Vincenzo might be too harsh on Guga’s technique but other that the mortadella (which would be better off for sandwiches while making the porchetta, in my opinion), it was nice to see that Vincenzo generally approved.
No way for an amateur Brazilian living in Miami to approach what the Porchetta king achieves.
That’s just not a fair fight.
Another observation and question for Vincenzo: is it possible that the pork Guga buys is fattier, cage-raised pork whereas the pigs that the King uses are free-range and therefore not as fatty and don’t require trimming of the extra fat?
He could have added peas in the middle 😂
I'll keep suggesting that you react to 'you sick at cooking' 'not a carbonara' video.
Peas in the middle? 🌱🤔 That's a creative twist! As for 'you suck at cooking' and 'not a carbonara,' challenge accepted! Let's dive into the world of questionable cooking with a side of humor! 😄🍝🎥
Abruzzo? I have a sudden urge to go. I think I will have to come see you, but.. next summer, because I have to drop the big porchetta I have around my waist first. :D Starting enhanced swimming sessions on Friday already, so by next summer I should be fit and ready! ;)
Haha, Abruzzo awaits your visit! 🌄🏞️ But hey, no rush, we've got time! 🏊♂️🐷 Take those enhanced swimming sessions and bid farewell to the porchetta waist! Next summer, we'll explore, eat, and conquer! 🌟🇮🇹😄
Yeah, the mortadela was wild. Lol
Haha, the wild Mortadella strikes again! 🐷🤪 It's like the unexpected guest at the Italian food party, adding a quirky twist to the culinary adventure! Let's embrace the madness and keep the laughs rolling! 😄🍽️🇮🇹
I want see Vincenzo collab with Guga
Cacio e pepe e porchetta will be the one of the best pasta, would you do the experiment, Dom ?
Nice Reaktion, thank you so much. Love your Andi Gugas Channel. He didn't told how long he cooked the meat but to wich internal temperature there is a correlation to the point of finish.^^ All his things he use are in the description for your crust. Greeting from Germany :)
Haha, as a butcher, you have a keen eye for the cuts! 😄 Thanks for the tip on getting the middle piece for the pork filet inclusion. Pork belly, though, always a delicious choice! 🥓👨🍳
can we get a youtube cook-out with Vincenzo, Guga, Uncle Roger, James Makinson, Brian Saou and Frenchie and Joshua Weissman guest staring Jamie Olive oil and Salt bahhhhhhhh
Oh sounds like a treat to you guys. I have to see what I can do, fingers crossed.
I think they should meet at pasta grammar's restaurant. Them, Vincenzo, and guga.
Guga hit the trigger word "MORTADELLA" 😂
And yeah he used a grill flamethrower for the finish
Haha, Mortadella can be a hot topic for sure! 😄 And using a grill flamethrower for that finishing touch, that's Guga's style - always bringing the heat to his dishes! 🔥👨🍳
Guga, also, qualified Doctor, and Dietician 🐷
"You need a dealer for everything."
As a guy who once worked as a casino wiseguy, I agree-never hurts to be friendly with the dealer.
❤😊
You and Guga need to meet up!
What a great idea! I'll let him know about this idea.
Guga also made a lasagna video would love to see you react to it.