I just made this! Definitely after you slice the zucchini salt them and let the water drain out for 30 minutes or more. they were way too slimy inside they forgot that part.
Can the hosts post the recipe for those if us that are culinary challenged? I have the fried zucchini every time I’m at Magiannos & it is to die for. Thanks
Don't criticize him, for god sakes!! Give him some credit. He's a nice chef, not a flippin utube personality. He's probably more of an introvert, hence why he cooks in a kitchen & isn't normally on TV. Plus he makes this everyday. I'd be tired of making the same damn thing every damn day, then have someone come shoot a video of me,. I'd be like "No, get that camera outta my face!"
@@kelliintexas3575 Yes of course, but I'm giving them an idea regarding alternatives that others might be interested in. I think that's the purpose of social media.
Authentic? Authentic American maybe, I've never seen so many dried herbs in a recipe, definitely not Italian, just call it Italo/American and stop kidding people up, some of us visit Italy twice a year so we are offended
A lot of masters of the craft are “all do, no talk.” He’s actively planning and executing (pouring oil while the interview is continuing). Not every chef is (or wants to be, or is required to be) a media personality. In his own right all his peers voted him as the best amongst themselves, and having over several dozen restaurants in his chain alone, that is a lot of peers. Also, a lot of good cooks can figure out “why” just by watching and without asking. Why mix flours? How much spice to use? While I appreciate her questions (why leave the skin on) it isn’t necessary for him to give some SEO-length story for every little step. He’s sharing with you the recipe for a top seller for his chain of restaurants - not bragging about how great a chef he is.
When I had that zucchini, it was one of the best food I've had tasted
Who cares if he's bland. That zucchini looks appetizing as heck!
Unbelievable! A way to use my accumulation of Zucchini!!❤😊😊😊
The sauce is AMAZING 😊
I just made this! Definitely after you slice the zucchini salt them and let the water drain out for 30 minutes or more. they were way too slimy inside they forgot that part.
Can the hosts post the recipe for those if us that are culinary challenged?
I have the fried zucchini every time I’m at Magiannos & it is to die for.
Thanks
😄👍👍👍👍thank you quick and easy fast
Don't criticize him, for god sakes!! Give him some credit. He's a nice chef, not a flippin utube personality. He's probably more of an introvert, hence why he cooks in a kitchen & isn't normally on TV. Plus he makes this everyday. I'd be tired of making the same damn thing every damn day, then have someone come shoot a video of me,. I'd be like "No, get that camera outta my face!"
Fantastic
Great Zucchini
This looks delicious! Just subscribed.
TEXAS LOVES ITALIAN AND ANTI PASTA!!! ❤❤❤❤❤
I.am a big fan of mesclun salad yum. I love Dominican sausage
❤❤
Yum
Yummy
Zuch ok
Looks good. Would have liked to see an air fryer version. Try not to deep fry anymore. Deep fried doesn’t count as vegetables 🙄
It's how they make it in the restraunt. You modify your own recipes.
@@kelliintexas3575 Yes of course, but I'm giving them an idea regarding alternatives that others might be interested in. I think that's the purpose of social media.
Can this woman just not talk...at all...i mean really...not a host...just let the man cook with no words. Thanks!
You should learn how to shut up too
The lady is not a good host 👎🏻.
Who cares what you think
Authentic? Authentic American maybe, I've never seen so many dried herbs in a recipe, definitely not Italian, just call it Italo/American and stop kidding people up, some of us visit Italy twice a year so we are offended
Princess is offended.... LMAO. who cares
He was so boring. Poor lady is all excited doing her job and he was so bland
He's a chef what do you expect
He was perfect
A lot of masters of the craft are “all do, no talk.” He’s actively planning and executing (pouring oil while the interview is continuing).
Not every chef is (or wants to be, or is required to be) a media personality. In his own right all his peers voted him as the best amongst themselves, and having over several dozen restaurants in his chain alone, that is a lot of peers.
Also, a lot of good cooks can figure out “why” just by watching and without asking. Why mix flours? How much spice to use? While I appreciate her questions (why leave the skin on) it isn’t necessary for him to give some SEO-length story for every little step. He’s sharing with you the recipe for a top seller for his chain of restaurants - not bragging about how great a chef he is.