Scone rhymes with gone, never with bone. It's named after Scone - which rhymes with spoon, but used to be Skun - which sounds almost like scone. As an easy reminder: "The scone has gone!" :D
Thanks guys for another great collab!This is one of the rare times Vincenzo praises Gordon Ramsay in a reaction video. Egg fried rice, Panna Cotta and now Beef Wellington.
@@vincenzosplate Yep, I'm hooked on them too, as of last night so is my husband. I showed him an Uncle Roger-Jamie Oliver video you were reacting to. We were cracking up the whole time! Love your channel, made your carbonara, and it is AMAZING! Thank you, and we can't wait for more!!
When chef James giggling when gordon mentioning english mustard, I know he thinking about the chaos that ingredient do in another fellow english chef video XD
Hello, good to see you two again. I liked the concept of this video. What makes it unique in my opinion is the fact that during and especially after Gordon Ramsay's presentation you two have a semi-professional conversation about it, exchange thoughts and suggestions, and let us share in it. Looking forward to see more.
Thank you so much for the kind words! We're thrilled you enjoyed our discussion on Gordon Ramsay's Beef Wellington. Chef James and I love diving into the details and sharing our thoughts with you all. Stay tuned for more exciting reactions and conversations!
Friend of mine used to work at an Intercontinental, where they used to get pre-made puff pastry, then they switched to self-made... only to switch back to buying it, because it was just too much effort.
@@matthewgilfus1640 They had pastry chefs, which my friend used to be, it was only too much effort for such a big hotel. They would still do the breakfast and room service orders as well, I like to remember. An Interconti is not a small affair.
Indeed the best pastry is making it yourself. Because then the water and butter is better layered throughout the dough! Factory made dough can never compete with this quality. Remember! The best results are made when using the Dutch method skipping the Fast and French merhod. The Dutch or Holland Methode gives the wanted crispy-ness and solid pastry when cutting the dish.
I really enjoy you two working together. Both of you have interesting knowledge to add to the situation, and the conversations that you have that wouldn't naturally occur if you just made the video alone are worth a lot
You two are my favorite food youtube channels for the past year. Very entertaining, and really really educational. I did your spaghetti carbonara recipe and it tasted really good. Have always seen people put cream and so much other ingredients on it from where I lived and yours is much simpler and actually more tasty and creamy without overloading the sauce with a bunch of ingredients
I've been watching the both of you individually for over a year, I'm so happy you guys are finally getting to gether! I can't wait to see you both cooking something together!!
My very first attempt at Beef Wellington was about 25 years ago for Christmas dinner. I used horseradish instead of mustard, but the end product was amazing - because I took my time. You can't rush it! I made the duxelles ahead of time and put them in the fridge which saved some time on the big day. Otherwise, it was done pretty much "by the book." And it came out very well.
Gordon is now Uncle Gordon. He made a delicious breakfast sandwich Uncle Roger couldn't resist. Congratulations to Uncle Gordon - crowned again. 👑 Please review that video. Muchas gracias. Grazie mille.
Been making my way through you two’s collab videos tonight. I’m stoked this one is my last video of the night because Beef Wellington is high on my “must-try” list.
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😊❤️
great video. two of my favorite youtube chefs together again. next thing you guys need to do is hook up with chef brian tsao and frenchy and i'll be in heaven
I love the reactions with James, as well as James' channel. Sometimes it feels like he's trying a bit too desperate to get Uncle Roger's attention, but imo his reaction quality is so good, his food knowledge is so precise and amazing, and his energy is always so refreshing and great, that he can absolutely afford trying a bit too hard, and I hope to see a James & Uncle Roger reaction soon ^^
The chestnuts really work in Beef Wellington, surprisingly. A friend of mine decided to follow this recipe. Not as perfect as Ramsay's. But the chestnuts, thyme, parma ham, definitely took it to the next level.
Christmas stuffing in greece is made with chestnuts and raisins (some ppl add prunes too) and liver (it works without also) , and its delicious... i wonder if u can fully supplament the ducksell(spelling) for greek christmas stuffing!
Greek Christmas stuffing sounds delicious and could be an interesting twist! Using it in place of duxelles would add a unique flavor profile with the chestnuts and raisins. It’s worth experimenting to see how it complements the Wellington!
Nice to see that the bottom of his puff pastry looks as soggy as mine when I make a meat dish 😅. I always thought that I somehow f***ed it up 😫. Love your collabs 🤗
Hey Vincenzo if you and James want to react to more of Gordon's videos. Might I suggest a more recent one he made with Uncle Rodger. I won't say too much but I do think I should mention that Uncle Rodger roast Gordon to his face for the whole video. Might be a good laugh for you both fyi.
Great video and a wonderful dish . I cant wait to watch Vincenzo make this. James... please make it as well... maybe a cook off ? both make it,..then your take on Wellington and try each others dishes ? Just a idea. The only thing better than a Wellington is two. 🙂
Gordon's wheelhouse is British, French, and to a certain extent American food, and he's focused on fine dining presentations and ingredients. I will always remember him trying to make pad Thai that passed muster for a Thai chef, and the Thai chef just said, "this is not pad Thai." Gordon looked so deflated. I find him _way_ less grating than Jamie Oliver, honestly, because Jammy Olive Oil is way more classist in his food philosophy than Gordon is. The infamous chicken nugget clip encapsulates everything I despise about Jammy Olive Oil.
Part of what impresses me with Gordon with that Thai chef moment was that after the other chef told him "this is not pad thai" his response was to ask what he could/should do differently. He went in knowing he might get proven wrong on his technique, and treated it as a learning opportunity. Jamie Oliver on the other hand doesn't seem to take criticism of that kind of stuff well. Any time I see him responding to that kind of stuff he says stuff like "well this is MY take on it" instead of asking why the dish didn't work for people. He speaks really confidently on everything, but doesn't seem to be willing to learn. Gordon also speaks confidently,but better explains why he is doing things, and seems more eager to listen to others.
@@jbearclowater Another thing that Gordon also has is basic respect for the food that he cooks. Because yes Gordon might not always have the correct technique but he won't do what Jamie Oliver does on a regular basis which is intentionally using incorrect ingredients and bastardizing dishes. And like you said Jamie Oliver doesn't take criticism well where Gordon actually does. The proof of that is the relationship with Uncle Roger. Gordon had some really good camaraderie with Uncle Roger over multiple videos with Gordon getting his Uncle title back in one of his recent videos. Jamie Oliver STILL hasn't responded to Uncle Roger and the famous video where Jamie Oliver makes egg fried rice is 3 years old now. All of that is why I actually do have respect for Gordon Ramsay where I do not respect Jamie Oliver at all.
@SovietsniperYT Well tbf, Jamie Oliver is a British TV guy, Gordon Ramsey has transitioned to American TV and to the yotubue audience so of course he interacts with that audience. Jamie Oliver largely just appears on camera and the rest is handled by producers, the recipes aren't even really his. So yeah, it wouldn't really make sense for Jamie Oliver to interact with uncle roger. It's okay if you aren't a fan of his personality, but I wouldn't take his non interaction personally. Its a bit weird and obsessive honestly.
@@Electromash92 I agree to some extent but it's weird that Jam Olive Oil haven't responded in 3 years. I don't know if Uncle Roger make any dent to his restaurant chain reputation but his reputation as chef is clearly disturbed on the internet.
Hi friends, im from the Netherlands and im a hobby cook. I love italian food mainly the seafood dishes. But this beef wellington is my all time favourit dish. I can eat it every day , you can even wake me up in the middle of the night for it. Loved the video and reactions .
Gotta say bro. I love these collabs. I'm more of a home style cook who likes trying new things and never really follow a clear recipe. I just look at a dish, taste it. And kind of have the gist of how to make it and go from there. So cooking videos aren't my thing. I stumbled across you so randomly while searching something unrelated and have really enjoyed your videos for the last few months and you're one of only 3 people I ever subscribed to. You introduced me to Uncle Roger and Vincenzo. And I enjoy them as well. Now getting to see collab reaction videos with you and Vinny boy, they are really entertaining. Fun to listen to on my drives home from work. I'd love to see a collab cook up with you and Vincenzo cooking something unique and different together. Maybe a clear cut recipe like a chicken Marsala or baccala with a lemon & wine reduction. But preferably coming up on the spot with your own recipe for something the way I do here at home. Last time I did, I found out that fresh spinach with a light drizzle of tomato juice as you cook it is absolutely DELICIOUS. Kinda get the idea? His Italian flair and your all around experience I am certain could create a delicious dish that would go viral on here, and be fabulous to try recreating at home.
@@vincenzosplate Quando si torna finalmente in Patria è sempre una cosa diversa...👍se passi dalle parti delle Marche, fammi un fischio. Sto sulle bellissime colline Recanatesi dove Leopardi ha scritto l' Infinito ammirando il Mare Adriatico
I was in Florence with a group of friends 2 years ago and we tried the Florentine steak as every tourist guide I looked at said it was a must do. It was absolutely delicious, as was the copious quantities of Sangiovese that we washed to food down with.
This was FASCINATING! The conversation and the opinions. I think you, two, will break UA-cam shows from now on. THANK YOU! Collaborate! Excelsior! (I miss Stan Lee.) Though, this is exceptional.
I am not a professional chef by any means but have cooked this a few times with great success. One of the problems when I cook Beef Wellington at home for a special occasion family meal is that for me this is cooked perfectly but some of the family don't like it this rare so I have a pan on the hob on a very low heat and once it's sliced they can cook it a little further. I always tell them that if I overcook it there's no going back but if I cook it like it's shown above then there's always an option to cook it a little more which only seems to affect the meat itself and not the pastry as long as you do it very low. Not ideal but something to think about if you're not sure everyone likes it rare. (My bit always tastes great by the way.)
Watching the two of you watch the final slicing of the wellington looked like you both were opening presents on Christmas. Gordon charges $70 USD at his Hell's Kitchen restaurant in SoCal. You both looked so happy and your were syncing with glee at the cut. I love these collabs that you both do as it's like a special for me to watch as I like both your videos independently but I like hearing double the experience in one go. Both your cultures and expertise are highlighted in these collab videos. Now I wonder why Uncle Roger doesn't comment on beef wellington... I bet he would fuiyah throughout the entire thing... or would he complain that it's too "high-end"?
The best pastry is when making it yourself. Because then the water and butter is better layered throughout the dough! Factory made dough can never compete with this quality. Remember! The best results are made when using the Dutch method skipping the Fast and French merhod. The Dutch or Holland Methode gives the wanted crispy-ness and solid pastry when cutting the dish.
I think this video goes to show how some dishes aren't "difficult" per say, but about how much you're willing to attempt and fail and learn. Here in the UK, Beef Wellington was kinda the first "real dish" many students learn to make, especially if a guy was wanting to show off by cooking for a girl for the first time.
I learn something by chef james --> salt maldon i never heard of that salt before and i am a chef! In Belgium we use something called: Fleur de sel (flower of salt) it 's salt flake and that salt litterally melt, we use it mostly on steaks just before sending the plate! It would be great if chef james could tell me if it's salt maldon is the equivalent of our fleur de sel !
Hello Chiefs, I made the GR Wellington beef for my family on a Christmas occasion. I confirm that you need a very very good and expensive meat ("filet") and quality ingredients (mushrooms, ham, etc.). I added foie gras to the recipe, before rolling the ballotin in the dough. I add small decorations with the excess dough and make a small chimney to evacuate the pressure/ steam during baking. It was a long time to prepare but success guaranteed! CHRIS 78 Vélizy Yvelines FRANCE
Amazing Video! You two have amazing screen chemistry. I would love to see more colabs with each other. I would love to also see you do some cooking videos together someday.
I like how right after my brain said "what about wasabi" he mentioned wasabi. And now I want to try it. Shitakes and soy in the duxelle... It could be fun.
@@vincenzosplate you guys should react to Kay's cooking fried rice series reacted by uncle roger.. or anything from uncle roger react video like gordon ramsay/jamie oliver make ramen.. looking forward for another collab video again!😊
Another great collab. Gordon does very well in his own cuisine. Even Uncle Roger has knocked him on his Asian dishes. But Gordon always seems to be ready to learn. And I think that's key. If you're in a creative industry, like cooking, you can't think you know everything....you need a little humility.
Absolutely, continuous learning and humility are essential in any creative field, especially cooking. Gordon's willingness to learn and adapt is what makes him stand out. Glad you enjoyed our collaboration, and thanks for watching!
Gordon just got his Uncle title back from Uncle Roger this week! I would Love to see You both do a collaboration review of that video! Chef Vincenzo and Chef James, keep up the great work! Bellisimo! ❤
glad to have another reaction in duo, thats always fun. second, i always use pepper short before the dish is finished. because i was taught that pepper gets bitter and loses taste when heated. dont know how true that is, ramsay puts pepper on it first and i ask why?
I went to Gordon's Heddon Street Kitchen in Soho for my anniversary with my husband and we had the Wellington there. It was honestly one of the absolute most amazing dishes I have ever eaten. All the food there was delicious and cooked to perfection. Nothing disappointed whatsoever.
Wow! Always wanted to make one of those but never dared! 😬 GR has so much respect for ingredients - his ‘made in 10’ is a less formal challenge video series where he has fun 😂
It’s great to see your enthusiasm for trying Beef Wellington! Gordon Ramsay’s respect for ingredients definitely makes his cooking inspiring. His ‘Made in 10’ series is a fun way to see a more casual side of him. Best of luck with your cooking adventures! 😄
This was an absolute blast to record! Can’t wait for more! :)
Hi Chef, neither can we :D
please do more
Scone rhymes with gone, never with bone.
It's named after Scone - which rhymes with spoon, but used to be Skun - which sounds almost like scone.
As an easy reminder: "The scone has gone!"
:D
I am subscribed to both of you and just notice that you say, "yeah no", a lot more in this collab. Still a good video and I get a new drinking game.
When is the cook off competition? You make an italian dish and Lorenzo make a spanish dish 😅
Thanks guys for another great collab!This is one of the rare times Vincenzo praises Gordon Ramsay in a reaction video. Egg fried rice, Panna Cotta and now Beef Wellington.
Pleasure. James is awesome.
Gordon is getting used to give us pleasure. I have to watch more Gordon videos
😅 I think anyone would have to be crazy to criticize Ramsay's beef wellington!
@@drewt1717For real it's his signature dish, not even hell's kitchen get it right, only him
The collaborations with James are great. I like the fusion between cultures and the respect for food traditions. You guys are great together.
Happy to hear that you enjoy these kind of videos! Stay tuned for more future collabs!
@@vincenzosplate Yep, I'm hooked on them too, as of last night so is my husband. I showed him an Uncle Roger-Jamie Oliver video you were reacting to. We were cracking up the whole time! Love your channel, made your carbonara, and it is AMAZING! Thank you, and we can't wait for more!!
When chef James giggling when gordon mentioning english mustard, I know he thinking about the chaos that ingredient do in another fellow english chef video XD
😂😂😂
Hello, good to see you two again. I liked the concept of this video. What makes it unique in my opinion is the fact that during and especially after Gordon Ramsay's presentation you two have a semi-professional conversation about it, exchange thoughts and suggestions, and let us share in it. Looking forward to see more.
Thank you so much for the kind words! We're thrilled you enjoyed our discussion on Gordon Ramsay's Beef Wellington. Chef James and I love diving into the details and sharing our thoughts with you all. Stay tuned for more exciting reactions and conversations!
Two underrated UA-cam chefs, you guy should have more followers
Aw thank you so much for this heartwarming message ❤
I agree 100%
🙄 Who seasons meat after it's cooked??!
You guys are 2 of my favorite chefs to watch on UA-cam. I love these collabs. Keep them coming, Vincenzo and James!
Stay tuned for more❤
Profile pic of the week right there!
@ozmartian2 🤣 Thank you! Almost no one mentions it, and I'm surprised UA-cam hasn't banned it.
You two are my favorites!!!! Thank you!!! Kept doing these collabs!
Thank you for your support!
Yay! You and James together is a joy to see.
Happy you enjoyed 😊
The smile / grin on your guys' face after he finished that Wellington is magic
Well Gordon outdid himself this time😊
Friend of mine used to work at an Intercontinental, where they used to get pre-made puff pastry, then they switched to self-made... only to switch back to buying it, because it was just too much effort.
I suppose chefs aren't pastry chefs. Both are skilled in their own way. Both take as much time to master as each other.
@@matthewgilfus1640 They had pastry chefs, which my friend used to be, it was only too much effort for such a big hotel. They would still do the breakfast and room service orders as well, I like to remember. An Interconti is not a small affair.
Indeed the best pastry is making it yourself. Because then the water and butter is better layered throughout the dough! Factory made dough can never compete with this quality. Remember!
The best results are made when using the Dutch method skipping the Fast and French merhod. The Dutch or Holland Methode gives the wanted crispy-ness and solid pastry when cutting the dish.
Gordon touches anything in the kitchen:
Vincenzo: _Beautiful touch_ , _It's a nice touch_ 😂
When tenderloin doesn't have enough flavor, I secretly add msg into the seasoning...
You spend too much time with Uncle Roger hahahaha
Comment with your real account Uncle Roger 🌝
Please be careful with the MSG, too much of it is not good for health.
@@jollybetterhy- yarrrrr 😂
@@vincenzosplate I would suggest differently which you might want to use purified butter when cook Tenderloin.
Been waiting for these collabs for ages, and I'm enjoying every minute of them them! But next we need the meet up, make it happen guys!
We'll try! Stay tuned for the updates😄
I really enjoy you two working together. Both of you have interesting knowledge to add to the situation, and the conversations that you have that wouldn't naturally occur if you just made the video alone are worth a lot
This message makes me so happy❤ Which video should we react to next? 😊
You two are my favorite food youtube channels for the past year. Very entertaining, and really really educational. I did your spaghetti carbonara recipe and it tasted really good. Have always seen people put cream and so much other ingredients on it from where I lived and yours is much simpler and actually more tasty and creamy without overloading the sauce with a bunch of ingredients
So much fun when you guys work together, bravo chefs! One day I hope you two can share a kitchen together.
Maybe we will! Stay tuned ❤
I've been watching the both of you individually for over a year, I'm so happy you guys are finally getting to gether! I can't wait to see you both cooking something together!!
My very first attempt at Beef Wellington was about 25 years ago for Christmas dinner. I used horseradish instead of mustard, but the end product was amazing - because I took my time. You can't rush it! I made the duxelles ahead of time and put them in the fridge which saved some time on the big day. Otherwise, it was done pretty much "by the book." And it came out very well.
Watching from North America and mourning our chestnut trees. Always great to see you two together!
Tanks mate! Happy to hear that you enjoyed this collab!
I’ve never had beef Wellington but it looks like Gordon nailed it! Love your collaborations! You make me smile!
Another great collab! Fun video!!
Thank you😊😊
I'm at 0:09, and seeing its you and James, I'm stoked, y'all have great energy and bring so much knowledge
Happy to hear that you enjoyed this collab ❤
Gordon is now Uncle Gordon. He made a delicious breakfast sandwich Uncle Roger couldn't resist. Congratulations to Uncle Gordon - crowned again. 👑 Please review that video. Muchas gracias. Grazie mille.
Yeah right
Great calibration. I learn alot about cocking from both you guys.
what is that typo 💀
What the heck did you think they're doing ☠️
correct it
Happy to hear that you find our videos useful 😊
@@hariranormal5584 how to correct word?
Nice. Well done! I just love seeing him sear that Chateaubriand! Made this Ramsey recipe before, and it *IS* amazing!
Thanks for sharing your experience with this recipe! 😊
Love your collaboration videos, can't wait to see you two cooking together.
Thank you chefs! Always a pleasure to have the double service :D
I tried this exact recipe, and it was a blast. Worked out perfectly and tasted like heaven.
I was happy to finally find a recipe that Gordon nailed!
Really happy to see a video with you two guys. Keep it in this way!
Been making my way through you two’s collab videos tonight. I’m stoked this one is my last video of the night because Beef Wellington is high on my “must-try” list.
19:53 The reaction when Gordon cuts the wellington! 😂😂
I would like someday to try Gordon's Beef Wellington ...looks amazing. Thanks for the video.. I am already subbed to James's channel.
You're welcome! Should we keep these videos coming?😊
Please! 👍
Ti confermo Vincenzo che anche a me viene la scimmia di fare questo capolavoro ogni volta che vedo Gordon farlo.
Che bontà! 😍
Another great collab gents, much appreciated!
Thank you for the love and support ❤
One of the most iconic dishes
He did a stunning job!
The beef wellington Gordon cooked was during his Christmas recipes show. I believe beef wellington is a really good Christmas dish.
Same here! I may actually put it on my menu this year 😊
As much as I love Uncle Roger’s collab videos, this is the kind of collab you actually want if you’re serious about cooking….
Happy you enjoyed!
yea Uncle Roger is like, the curator of cooking youtube. Just a gateway to so many amazing channels
Been enjoying watching you two work together
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😊❤️
Thank you so much for all the love and support ❤
great video. two of my favorite youtube chefs together again. next thing you guys need to do is hook up with chef brian tsao and frenchy and i'll be in heaven
Happy you enjoyed my friend❤
I love the reactions with James, as well as James' channel.
Sometimes it feels like he's trying a bit too desperate to get Uncle Roger's attention, but imo his reaction quality is so good, his food knowledge is so precise and amazing, and his energy is always so refreshing and great, that he can absolutely afford trying a bit too hard, and I hope to see a James & Uncle Roger reaction soon ^^
Chef James says so much yes.. no.. before replying every time.. can't unheard it once I do
😅 he has his own style!
@@vincenzosplate Has James visited the Midwest USA? We say that a lot here. "Yeah, no" "No, yeah." 😁
Gordon is one of the best chefs in the world, and I have about 30 years experience as a chef.
The chestnuts really work in Beef Wellington, surprisingly. A friend of mine decided to follow this recipe. Not as perfect as Ramsay's. But the chestnuts, thyme, parma ham, definitely took it to the next level.
Thanks for sharing your friend's experience!
I make this recipe every year for the holidays. The chestnuts in the duxelle are AMAZING. Just incredible...
Christmas stuffing in greece is made with chestnuts and raisins (some ppl add prunes too) and liver (it works without also) , and its delicious... i wonder if u can fully supplament the ducksell(spelling) for greek christmas stuffing!
Greek Christmas stuffing sounds delicious and could be an interesting twist! Using it in place of duxelles would add a unique flavor profile with the chestnuts and raisins. It’s worth experimenting to see how it complements the Wellington!
Nice to see that the bottom of his puff pastry looks as soggy as mine when I make a meat dish 😅. I always thought that I somehow f***ed it up 😫.
Love your collabs 🤗
just means you had a juice steak!
Happy to hear that you enjoyed this video! ❤
Hey Vincenzo if you and James want to react to more of Gordon's videos. Might I suggest a more recent one he made with Uncle Rodger. I won't say too much but I do think I should mention that Uncle Rodger roast Gordon to his face for the whole video. Might be a good laugh for you both fyi.
Great video and a wonderful dish . I cant wait to watch Vincenzo make this. James... please make it as well... maybe a cook off ? both make it,..then your take on Wellington and try each others dishes ? Just a idea. The only thing better than a Wellington is two. 🙂
Binging this collabs!!! You two chefs complement each other so well, I’m learning so much, I’m getting the itch to make lasagna😂
Vincenzo and Chef James make me as excited as Gordon made Vincenzo in this reaction 😏
Happy you enjoyed this reaction video! 😊
Gordon's wheelhouse is British, French, and to a certain extent American food, and he's focused on fine dining presentations and ingredients. I will always remember him trying to make pad Thai that passed muster for a Thai chef, and the Thai chef just said, "this is not pad Thai." Gordon looked so deflated.
I find him _way_ less grating than Jamie Oliver, honestly, because Jammy Olive Oil is way more classist in his food philosophy than Gordon is. The infamous chicken nugget clip encapsulates everything I despise about Jammy Olive Oil.
Part of what impresses me with Gordon with that Thai chef moment was that after the other chef told him "this is not pad thai" his response was to ask what he could/should do differently. He went in knowing he might get proven wrong on his technique, and treated it as a learning opportunity. Jamie Oliver on the other hand doesn't seem to take criticism of that kind of stuff well. Any time I see him responding to that kind of stuff he says stuff like "well this is MY take on it" instead of asking why the dish didn't work for people. He speaks really confidently on everything, but doesn't seem to be willing to learn. Gordon also speaks confidently,but better explains why he is doing things, and seems more eager to listen to others.
@@jbearclowater Another thing that Gordon also has is basic respect for the food that he cooks. Because yes Gordon might not always have the correct technique but he won't do what Jamie Oliver does on a regular basis which is intentionally using incorrect ingredients and bastardizing dishes. And like you said Jamie Oliver doesn't take criticism well where Gordon actually does. The proof of that is the relationship with Uncle Roger. Gordon had some really good camaraderie with Uncle Roger over multiple videos with Gordon getting his Uncle title back in one of his recent videos. Jamie Oliver STILL hasn't responded to Uncle Roger and the famous video where Jamie Oliver makes egg fried rice is 3 years old now. All of that is why I actually do have respect for Gordon Ramsay where I do not respect Jamie Oliver at all.
@SovietsniperYT Well tbf, Jamie Oliver is a British TV guy, Gordon Ramsey has transitioned to American TV and to the yotubue audience so of course he interacts with that audience. Jamie Oliver largely just appears on camera and the rest is handled by producers, the recipes aren't even really his. So yeah, it wouldn't really make sense for Jamie Oliver to interact with uncle roger. It's okay if you aren't a fan of his personality, but I wouldn't take his non interaction personally. Its a bit weird and obsessive honestly.
@@Electromash92 I agree to some extent but it's weird that Jam Olive Oil haven't responded in 3 years. I don't know if Uncle Roger make any dent to his restaurant chain reputation but his reputation as chef is clearly disturbed on the internet.
Hi friends, im from the Netherlands and im a hobby cook. I love italian food mainly the seafood dishes. But this beef wellington is my all time favourit dish. I can eat it every day , you can even wake me up in the middle of the night for it. Loved the video and reactions .
Gotta say bro. I love these collabs. I'm more of a home style cook who likes trying new things and never really follow a clear recipe. I just look at a dish, taste it. And kind of have the gist of how to make it and go from there. So cooking videos aren't my thing. I stumbled across you so randomly while searching something unrelated and have really enjoyed your videos for the last few months and you're one of only 3 people I ever subscribed to. You introduced me to Uncle Roger and Vincenzo. And I enjoy them as well. Now getting to see collab reaction videos with you and Vinny boy, they are really entertaining. Fun to listen to on my drives home from work. I'd love to see a collab cook up with you and Vincenzo cooking something unique and different together. Maybe a clear cut recipe like a chicken Marsala or baccala with a lemon & wine reduction. But preferably coming up on the spot with your own recipe for something the way I do here at home. Last time I did, I found out that fresh spinach with a light drizzle of tomato juice as you cook it is absolutely DELICIOUS. Kinda get the idea? His Italian flair and your all around experience I am certain could create a delicious dish that would go viral on here, and be fabulous to try recreating at home.
Fantastic colab!!!! Thank you.
And thank you for following along!
Ti sei preso le classiche ferie d' Agosto caro Vincenzo? Te le meriti, ti vedo molto rilassato e hai una bella abbronzatura 👍
Niente ferie ma sono in Italia e approfitto a prendere un po di sole 😂
@@vincenzosplate Quando si torna finalmente in Patria è sempre una cosa diversa...👍se passi dalle parti delle Marche, fammi un fischio. Sto sulle bellissime colline Recanatesi dove Leopardi ha scritto l' Infinito ammirando il Mare Adriatico
Yay! I love these collaborations!
Collab with James ! YES !!!
Did you enjoy?
I love beef wellington but rare to find. I will try it for Xmas
Gordon Ramsay's beef wellington in Hell's Kitchen Las Vegas costs US$75
And yes, it's served with a demi glace.
Great job Vincenzo, fan of you for a long time!
Please react with James together to more videos of Jamie Oliveoil 🤣
Loved the video, please keep the colabs coming.
Stay tuned. There will be more!
Thank you. Loved the video. I hope you two will cook together some day! 😊
I was in Florence with a group of friends 2 years ago and we tried the Florentine steak as every tourist guide I looked at said it was a must do. It was absolutely delicious, as was the copious quantities of Sangiovese that we washed to food down with.
This was FASCINATING! The conversation and the opinions. I think you, two, will break UA-cam shows from now on. THANK YOU! Collaborate! Excelsior! (I miss Stan Lee.) Though, this is exceptional.
Thank you so much for this heartwarming message!
You guys are the best. Beautiful review of the Masters speciality.
Thank you for the support ❤
Totally love the collabs with Chef James!! You two make great content together with the different perspectives.
I am not a professional chef by any means but have cooked this a few times with great success. One of the problems when I cook Beef Wellington at home for a special occasion family meal is that for me this is cooked perfectly but some of the family don't like it this rare so I have a pan on the hob on a very low heat and once it's sliced they can cook it a little further. I always tell them that if I overcook it there's no going back but if I cook it like it's shown above then there's always an option to cook it a little more which only seems to affect the meat itself and not the pastry as long as you do it very low. Not ideal but something to think about if you're not sure everyone likes it rare. (My bit always tastes great by the way.)
Watching the two of you watch the final slicing of the wellington looked like you both were opening presents on Christmas. Gordon charges $70 USD at his Hell's Kitchen restaurant in SoCal. You both looked so happy and your were syncing with glee at the cut. I love these collabs that you both do as it's like a special for me to watch as I like both your videos independently but I like hearing double the experience in one go. Both your cultures and expertise are highlighted in these collab videos.
Now I wonder why Uncle Roger doesn't comment on beef wellington... I bet he would fuiyah throughout the entire thing... or would he complain that it's too "high-end"?
The best pastry is when making it yourself. Because then the water and butter is better layered throughout the dough! Factory made dough can never compete with this quality. Remember!
The best results are made when using the Dutch method skipping the Fast and French merhod. The Dutch or Holland Methode gives the wanted crispy-ness and solid pastry when cutting the dish.
Thnak you for sharing your thoughts about this video
Great video and collaboration. The only thing missing was Simba’s screen time. Thanks for the reaction video
Thanks for warching❤
I think this video goes to show how some dishes aren't "difficult" per say, but about how much you're willing to attempt and fail and learn. Here in the UK, Beef Wellington was kinda the first "real dish" many students learn to make, especially if a guy was wanting to show off by cooking for a girl for the first time.
Great collabs and great concept. Keep trying new things, you guys are both great!
Thanks my friend!
I learn something by chef james --> salt maldon i never heard of that salt before and i am a chef! In Belgium we use something called: Fleur de sel (flower of salt) it 's salt flake and that salt litterally melt, we use it mostly on steaks just before sending the plate! It would be great if chef james could tell me if it's salt maldon is the equivalent of our fleur de sel !
Hello Chiefs,
I made the GR Wellington beef for my family on a Christmas occasion.
I confirm that you need a very very good and expensive meat ("filet") and quality ingredients (mushrooms, ham, etc.).
I added foie gras to the recipe, before rolling the ballotin in the dough.
I add small decorations with the excess dough and make a small chimney to evacuate the pressure/ steam during baking.
It was a long time to prepare but success guaranteed!
CHRIS 78 Vélizy Yvelines FRANCE
I wholeheartedly agree about tenderloin; it’s one of my favorite beef cuts, if not my absolute favorite
Amazing Video! You two have amazing screen chemistry. I would love to see more colabs with each other. I would love to also see you do some cooking videos together someday.
I like how right after my brain said "what about wasabi" he mentioned wasabi. And now I want to try it. Shitakes and soy in the duxelle... It could be fun.
Love these collabs!
Hi Vincenzo and Chef James Makinson - I loved this video! Gordon Ramsay did a great job!
Thank you so much for sharing your thoughts about this video! I hope you stay tuend for more!
@@vincenzosplate yes indeed!
Two icons together (and also Gordon)
Aw thank you so much for your love and support! It means the world!
yay! i love both of you! sooooo coool to see a collaboration
yeah, another collabs! keep doing it.. you guys are compatible doing video together..👍 do more with uncle roger reaction video
Which video should we react to next?
@@vincenzosplate you guys should react to Kay's cooking fried rice series reacted by uncle roger.. or anything from uncle roger react video like gordon ramsay/jamie oliver make ramen.. looking forward for another collab video again!😊
I actually tried this recipe at home and I was in tears of how good it was. Heaven.
Now you've made me curious to try the recipe!
@@vincenzosplateDo it!!
Another great collab. Gordon does very well in his own cuisine. Even Uncle Roger has knocked him on his Asian dishes. But Gordon always seems to be ready to learn. And I think that's key. If you're in a creative industry, like cooking, you can't think you know everything....you need a little humility.
Absolutely, continuous learning and humility are essential in any creative field, especially cooking. Gordon's willingness to learn and adapt is what makes him stand out. Glad you enjoyed our collaboration, and thanks for watching!
Great colab keep them comeing
Gordon just got his Uncle title back from Uncle Roger this week! I would Love to see You both do a collaboration review of that video! Chef Vincenzo and Chef James, keep up the great work! Bellisimo! ❤
Thank you for the love and support my friend! Stay tuned, more exciting things are coming!
glad to have another reaction in duo, thats always fun. second, i always use pepper short before the dish is finished. because i was taught that pepper gets bitter and loses taste when heated. dont know how true that is, ramsay puts pepper on it first and i ask why?
Happy to hear that you enjoy my collabs with chef James! Stay tuned, more is coming
I went to Gordon's Heddon Street Kitchen in Soho for my anniversary with my husband and we had the Wellington there. It was honestly one of the absolute most amazing dishes I have ever eaten. All the food there was delicious and cooked to perfection. Nothing disappointed whatsoever.
Thanks for sharing your experience! I'm happy to hear that you enjoyed your meal!
Gordon always seems like he's jumping and dancing while demonstrating what he does and pitching his thing. I find that extremely funny. 😀
Ive noticed that too. You can tell he is very passionate about what hes talking about
21:20 you know it’s good when Vincenzo reacts with “bruh”.
hahah yeah you do!
Wow! Always wanted to make one of those but never dared! 😬
GR has so much respect for ingredients - his ‘made in 10’ is a less formal challenge video series where he has fun 😂
It’s great to see your enthusiasm for trying Beef Wellington! Gordon Ramsay’s respect for ingredients definitely makes his cooking inspiring. His ‘Made in 10’ series is a fun way to see a more casual side of him. Best of luck with your cooking adventures! 😄
Well, it is his signature dish after all... and man is it one helluva dish.
We need more videos like this!!!!!
Stay tuned for more!
You guys definitely need to collaborate in person!!
Hopefully we will! 😊
Love this colab. Buena suerte for both of you Chefs
Thank you for your support!
This is literally Ramsay's signature dish which he refined in the early 2000s for service in the Aubergine.
Of course it's a "good job".
Gordon Ramsay knows how to work swiftly.