Yes, like if your friend is at the edge of a cliff and you grab them and yank them back so they don't fall. "Yank" generally means "Pull", usually towards yourself. (I've heard people say "yeet" is the opposite of "yank", haha.)
Anne is a Rockstar. This bolognese recipe started me down the bolognese rabbit hole that led me to your channel. You should thank her 😊. Keep up the good work Vincenzo.
The tomato paste won't saute if you add the wine first, the meat will make love with the wine regardless if you put it before or after, just make sure not to add any other liquid so the wine evaporates properly. I guess the technique of sautéing the tomato paste is more French but it does work, it adds so much depth.
Exactly! I guess if you cook the paste a long time, it loses the bitterness aswell, but the depth you gain from browning it is super good in a bolognese.
VIncenzo, tomato paste is a very concentrated and deep flavor, if you in a sense, 'fry' the tomato paste in the oil before adding the meat and liquid, it infuses into the oil and cooks out the sharpness of the tomato paste while bringing out the deep, concentrated flavors. This is how Indian, Persian, and African recipes use tomato paste, it brings out much more flavor than just adding it to liquid.
This is a fantastic idea; I always enjoy hearing from my viewers about new ways to improve the taste of food. I will definitely try this because I am always looking for new ideas, especially in the kitchen. I highly appreciate this, don't forget to like and follow us!
Anne is known more as the one who helps people how to cook in the show Worst Cooks in America on Food Network. Love the Video and Channel can't wait for the next new video.
Vincenzo youre the best 👌👍 Never cooked in my life until a year ago, made my Nonna and Nonno so proud with your recipies ever since ! Many thanks my friend 👌❤️ love to meet you one day !
I’m so glad you are reviewing this video. I came across it during the pandemic and it changed the way how I make my bolognese sauce to this very day and whilst time consuming works 💯. Up until then I would barely cook my sauce for 20 mins! lol. Also interesting that this video was made in 2008 and a recipe that was ahead of its time in terms of homestyle cooking.
The tomato paste is dry on purpose. The pan gets a lot of fond on the bottom and then you deglaze that with the wine. It concentrates the flavor. I’ve made this dish by Anne a number of times. As an Italian American I can say this is pretty darn good.
@@vincenzosplate The tomato paste is not going to sauté if you do it in that order, the meat will make love with the wine regardless if you add it before or after the tomato paste as long as you don't add any other liquid before the wine
@@vincenzosplate You seem to be completely unfamiliar with the concept of browning food before you eat it, you consistently call it "Burning" it when that's rarely the appropriate word.
If he made anything Italian, if you want something over the top you could try finding something by Emeril Legasse. Doubt it will be authentic, but he always had an emphasis on showmanship and flavor.
I'm glad I was able to tickle your funny bone, it really is important that we should be educating everyone what the issue in this video is. I'm glad I was able to reach you that message.
Anne Burrell (burr (like when you're cold) ell) trained in Italy; when she came back to the States, she worked for Lidia Bastianich's restaurants before working for Mario Batali. So, she knows her Italian food and is in fact her major "fortisstissimo." She said "yank it back" as in pull it back. The reason she (and most Americans) put tomato paste before wine is so the paste can "toast" or start to caramelize a little bit for depth of flavor, then add the wine, let the wine reduce;\. Then, when using them (Anne Burrell doesn't for this, but most other celebrity chefs in the US do use them), add the San Marzano (ALWAYS ALWAYS ALWAYS San Marzano! Accept no substitute!) tomatoes. The thyme and bay leaf add a wonderful aromatic base to the sauce -- I have to say, I used to be against using thyme, but after I made her other recipes, I do it now. It's a subtle back-note, not an in your face flavor. I agree she should have used something like tagliatelle or even parpadelle -- a wide, flat pasta to get the sauce (emhem.... ragu) to adhere to it.
I have a video that will surely satisfy your cravings. Watch my recipe on how to cook authentic bolognese and let me know how it turns out! ua-cam.com/video/9b3SMmilycw/v-deo.html
Looks passable, but no herbs, wine before tomato paste(only a squeeze or two) and definitely San Marzano tomatoes, a splash or two of milk at the end and Tagliatelli or Rigatoni Pasta. (Only Americans say noodles)😂buon Appétit 🍷🍝
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 in my opinion bobby flay is the best on the food network but there all the best
O.K., so in a previous Bolognese video, I suggested that I would mince the soffrito a bit finer. Here, I probably wouldn't have processed it quite so fine as she did BUT if it works...! Is it "traditional" (or at least regionally correct) to have visible bits of carrot, celery, etc. in a Bolognese? I prefer the beef, pork and veal version as the pork adds (shock, horror!...) some much needed FAT to the assembly. The wine was added "out of order" but the result didn't seem to be disastrous. Bay leaf and Thyme??? Not in the versions I make (although I have been guilty of adding some crushed, dried hot peppers on occasion). Most versions that I have tried use milk (long after the wine's alcohol has been cooked out) and hers was conspicuous by its absence. Definitely to be used with larger pasta and a bit lost on spaghetti (works nicely with rotini and similar types). A favorite that I have made several times, including a variant using ground lamb. It does "suffer" freezing very well!
Hello Elias, I was able to create that content a few months ago and would be happy to send you the link. Please let me know how it turns out. ua-cam.com/video/aG7IR9ZRzWw/v-deo.html
As Cesar Salad Mexican dish not an Italian dish (It was Invented in Tijuana), I don't think Vincenzo should do this. That would be Rick Bayles's area of expertise.
@@vincenzosplate Original might not, but you also have to consider she is cooking for an American audience. A lot of times we cannot get the higher quality ingredients, like even tomato paste is usually the cheap stuff, so using other flavorful cheap ingredients to make up for the lack of quality is a must.
Eggs costing us $6 for 12 now wtf is wrong with this country!? Great video You live in Australia why America need to learn from Anne Burrell? Who got our own recipes which are authentic Italian cuisine which I learned from you! How to cook cabonera deliciousness my friend!
I can't believe eggs are so expensive here as well. I agree that if people want to learn to cook Italian food, they should learn from the best, us Italians, because we're not just creating food; we're also infusing our years of culture into it, which is what makes it authentic. Keep up the good work! I enjoyed how you learned Italian cuisine from me. There are several other recipes on my channel that you can try and let me know how it goes.
You can always reduce the amount of salt you use in your cooking, but not to the point where the food becomes bland. Connect with your cooking and try out various flavours.
Yank it* back. It means to forcefully pull. So in this context she wanted to nearly burn her ingredients and then to pull it back from that. Most likely to get fond
BUT you cant brown and cook off that metallic flavor of tomato paste with liquid in the pan... Its of course correct to add the wine to the meat before the tomatos, but its tomato paste requirement to cramelize the sugars and cook off the astringency of the paste.. The fact she added a 14oz can of the stuff might have been the controversy, usually its a squeeze of the paste tube
Vincenzo would not approve of my sauce I use onion, celery. Grated carrot, grated zuchini, bell peppers, mushrooms, garlic... and the dreaded Italian seasoning lol.
"Yank it back", not "Yankee back". Yank means to like...jerk...pull quickly. So she was saying that you take the browning to the edge of disaster....and then you yank it back from the edge....you jerk it back from that cliff it was about to go over.
Winese sauce, good one! Ann definitely is better than a lot of Food Network chefs. Here Carbonara is much closer to authentic as Guy Fieri's. BTW, for a reaction video, Guy has a new Carbonara video. This time he says "Carbonara gets screwed up so many times", and then proceeds to not make authentic Carbonara ua-cam.com/video/FPIzGBzmK8s/v-deo.html
yeah, but she doesn't beat your way of being traditional and patient when reviewing and being constructive with your criticism, Faitapuekina koe ‘e he Eiki (god bless you) from tonga.But she's american, americans are americans.But she's pretty ok, I appreciate it.
Passata is a smooth tomato sauce made from pureed tomatoes. 🍅 It's commonly used as a base for pasta sauces and other Italian dishes. It adds a rich and flavorful touch to recipes. Give it a try! 😊
HAHAHA its YANK it back, in other words pull it back. Anne was trained in Italy. She's all about teaching people to cook properly. She has a show called "Worst Cooks in America" where she teaches people to cook. Its funny but scary too.
@@vincenzosplate Don't do it! It will hurt your soul! One contestant did something with an avocado that should never be done, it was such an unspeakable crime against cooking I dare not say it.
@@vincenzosplate its a train wreck. She shows how to make ricotta and so many other things. Squid ink pasta, ravioli. Probably enough material for you for the next 6 months.
“Yank it back” same as pull it back or take it back
Thanks 🙏🏻
@@vincenzosplate it means to pull something back with more force than usual.
Yes, like if your friend is at the edge of a cliff and you grab them and yank them back so they don't fall. "Yank" generally means "Pull", usually towards yourself. (I've heard people say "yeet" is the opposite of "yank", haha.)
Very similar to snatch. She snatched/yanked the paper from my hand!
"We get to the edge of disaster, and then we yank it back". She was saying keep browning until it is almost too much, then stop
Ann Burrell was a staple on Food Network for a longggg time. She is a fantastic chef!
I agree with you! She deserved to be on Food Network!
@@vincenzosplate As do you paisano!
Anne rules!!
Anne is a Rockstar. This bolognese recipe started me down the bolognese rabbit hole that led me to your channel. You should thank her 😊. Keep up the good work Vincenzo.
oh this is amazing!
The tomato paste won't saute if you add the wine first, the meat will make love with the wine regardless if you put it before or after, just make sure not to add any other liquid so the wine evaporates properly. I guess the technique of sautéing the tomato paste is more French but it does work, it adds so much depth.
finnaly someone said it, thank u Torkel!
Interesting, I should try
@@vincenzosplate Go for it!
Exactly! I guess if you cook the paste a long time, it loses the bitterness aswell, but the depth you gain from browning it is super good in a bolognese.
Absolutely correct. Also, the paste will contribute to extra "fond" in the bottom of the pan which the the wine will help deglaze.
My wife and I love Ann. She is on TV quite a lot. She has a great personality and is very passionate about what she does.
she has a great personality, I absolutely agree!
VIncenzo, tomato paste is a very concentrated and deep flavor, if you in a sense, 'fry' the tomato paste in the oil before adding the meat and liquid, it infuses into the oil and cooks out the sharpness of the tomato paste while bringing out the deep, concentrated flavors. This is how Indian, Persian, and African recipes use tomato paste, it brings out much more flavor than just adding it to liquid.
This is a fantastic idea; I always enjoy hearing from my viewers about new ways to improve the taste of food. I will definitely try this because I am always looking for new ideas, especially in the kitchen. I highly appreciate this, don't forget to like and follow us!
She's the real deal, not just a TV chef
oh yes, I agree!
always found her quite quirky she was Mario batali' sous chef on Iron Chef.
@Christian Hansen I've seen her walking down 125th Street in Harlem. She does have funky hair😎
Anne is known more as the one who helps people how to cook in the show Worst Cooks in America on Food Network. Love the Video and Channel can't wait for the next new video.
Thanks for watching!
Another great reacting video.
Thank you very much, Vincenzo, for sharing your wonderful video with us.
It is always a pleasure for me to educate people about the importance of flavour in food. Always grateful for these warm compliments.
Vincenzo youre the best 👌👍 Never cooked in my life until a year ago, made my Nonna and Nonno so proud with your recipies ever since !
Many thanks my friend 👌❤️ love to meet you one day !
oh this is great to hear for me 🙏🏻❤❤
Anne Burrell is a great chef! So are you Vincenzo!
many many thanks Barbara! ❤🙏🏻
Beautiful!! I love Anne!! She's wonderful.
she did a great job!
Chef Burrell is 1 of the most talented chef on food network
I agree!
I printed out Anne's Bolognese recipe years ago and have made it many many times. I love it.
Amazing! Have you ever tried mine?
I totally lost when she sounds like the Tazmania Devil 😂😂😂
Hahahahahah! That's crazy
Vincenzo, I LOVE your responses! Lol😂 So good!
oh thank you a lot Lisa 🙏🏻😁
I’m so glad you are reviewing this video. I came across it during the pandemic and it changed the way how I make my bolognese sauce to this very day and whilst time consuming works 💯. Up until then I would barely cook my sauce for 20 mins! lol. Also interesting that this video was made in 2008 and a recipe that was ahead of its time in terms of homestyle cooking.
The tomato paste is dry on purpose. The pan gets a lot of fond on the bottom and then you deglaze that with the wine. It concentrates the flavor. I’ve made this dish by Anne a number of times. As an Italian American I can say this is pretty darn good.
For me it makes more sense putting the wine with the meat, before the sauce is added
@@vincenzosplate The tomato paste is not going to sauté if you do it in that order, the meat will make love with the wine regardless if you add it before or after the tomato paste as long as you don't add any other liquid before the wine
@@vincenzosplate You seem to be completely unfamiliar with the concept of browning food before you eat it, you consistently call it "Burning" it when that's rarely the appropriate word.
@@torkelsvenson6411 The paste does caramelize when it is added the the sofrito and sautéed for the five minutes or until it turns a rusty color.
@@fell5514 Vincenzo is very familiar with how to cook, that mystery domestic skill that evades most Americans.
This is hilarious! Vincenzo you’re too funny amico! Ottimo video signore! Hugs!! :)
thank you a lot, I'm glad you enjoyed it!
While I love Spaghetti and especially Tagliatelle, I personally feel and love Linguine as it is a perfect harmony of both forms for Bolognese.
it's always best to use egg pasta for Bolognese
You must watch her Carbonara recipe. I LOVE IT!!!
I'll check it out!
I made your Bolognese again a couple of weeks ago, it was really good. Even without the wine.
awesome, I'm really glad you loved my Bolognese sauce!
Is Ann the Best Chef on Food Network?
If he made anything Italian, if you want something over the top you could try finding something by Emeril Legasse.
Doubt it will be authentic, but he always had an emphasis on showmanship and flavor.
Definitely not
Yank it back!
No
She is. Bobby flay is all chilies and showmanship
This is too funnY 🤣😆😂 and yes so wrong in the name the way she said it🙊😄😄
I'm glad I was able to tickle your funny bone, it really is important that we should be educating everyone what the issue in this video is. I'm glad I was able to reach you that message.
'She sounds like a Tazmanian Devil' 🤣🤣
😂😂😂😂
it's her "thing" ... means she loves it
You have so many one liners that would be great on your tshirts! “Why?? Whyyyyyyy?” may be your signature saying when something offends you 😂
Hahahaha that would be great, thank you!
Vincenzo, I also like using Anne Burrell's recipe for Focaccia. Its oily, but so good.
oh wow, I will check her focaccia recipe too
Enjoyed this!!! 👍💕
Awesome! Thank you!
Very funny and good critique on Ann's recipe
My goal is not only to entertain you all, but also to teach and educate you so that you know what's right and wrong in these types of videos.
@@vincenzosplate Bravo, Vincenzo. Keep up the good work ☺
Anne Burrell (burr (like when you're cold) ell) trained in Italy; when she came back to the States, she worked for Lidia Bastianich's restaurants before working for Mario Batali. So, she knows her Italian food and is in fact her major "fortisstissimo."
She said "yank it back" as in pull it back.
The reason she (and most Americans) put tomato paste before wine is so the paste can "toast" or start to caramelize a little bit for depth of flavor, then add the wine, let the wine reduce;\. Then, when using them (Anne Burrell doesn't for this, but most other celebrity chefs in the US do use them), add the San Marzano (ALWAYS ALWAYS ALWAYS San Marzano! Accept no substitute!) tomatoes.
The thyme and bay leaf add a wonderful aromatic base to the sauce -- I have to say, I used to be against using thyme, but after I made her other recipes, I do it now. It's a subtle back-note, not an in your face flavor.
I agree she should have used something like tagliatelle or even parpadelle -- a wide, flat pasta to get the sauce (emhem.... ragu) to adhere to it.
Yumm I'm craving bolognese now!
I have a video that will surely satisfy your cravings. Watch my recipe on how to cook authentic bolognese and let me know how it turns out!
ua-cam.com/video/9b3SMmilycw/v-deo.html
Vincenzo's genuine reaction made my day 😁
#noCreamInCarbonara
glad you enjoyed the video!
Good recipe. I was watching your video and you have something magical. New subscribed. Will be my pleasure share this video with my viewers ❤️
welcome aboard 🙏🏻❤ thank you a lot!
If Chef Burrell sees this she will probably leave a comment
That would be great 😍
Anne Burrell is fantastic!
she's amazing!
She does look like Pink I can't unsee it now lol
HAHAHAHA 😂😂
🤣 the Tasmanian devil clips got me like 🤣 I love your videos V. 👏
😂😂😂 thank you, I’m glad you enjoyed the video
Hi vincenzo your cooking better
I like when your cook.❤❤
Yay! Thank you!
She studied in Asti, Piedmont. That's probably why her Italian food is pretty legit.
Oh wow I didn’t know that, thanks for letting me know
Did she study cookery in Piemont.?
yank it back 😂😂"Pulling it back"
I need to stop watching these videos late at night.
Now I need to eat something.
hehe ops 🤭
Have you ever made Bolognese sauce?
@@vincenzosplate Yes I have, love that dash of red wine too... But not late at night.
😊😊
Love your videos.
Looks passable, but no herbs, wine before tomato paste(only a squeeze or two) and definitely San Marzano tomatoes, a splash or two of milk at the end and Tagliatelli or Rigatoni Pasta. (Only Americans say noodles)😂buon Appétit 🍷🍝
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 in my opinion bobby flay is the best on the food network but there all the best
Thank you a lot, as always, my friend 🙏🏻 I’m glad you enjoy my reaction videos!
O.K., so in a previous Bolognese video, I suggested that I would mince the soffrito a bit finer. Here, I probably wouldn't have processed it quite so fine as she did BUT if it works...! Is it "traditional" (or at least regionally correct) to have visible bits of carrot, celery, etc. in a Bolognese? I prefer the beef, pork and veal version as the pork adds (shock, horror!...) some much needed FAT to the assembly. The wine was added "out of order" but the result didn't seem to be disastrous. Bay leaf and Thyme??? Not in the versions I make (although I have been guilty of adding some crushed, dried hot peppers on occasion). Most versions that I have tried use milk (long after the wine's alcohol has been cooked out) and hers was conspicuous by its absence. Definitely to be used with larger pasta and a bit lost on spaghetti (works nicely with rotini and similar types). A favorite that I have made several times, including a variant using ground lamb. It does "suffer" freezing very well!
Can you tell me how to make a nice ragu sauce for linguine or penne dish..for my mum?
I agree. Better with tagliatelle or big pasta like rigatoni, Sita. Etc
Yank it back: to pull or extract with a quick vigorous movement. Almost let the sofrito caramelise to the point of buring
thank you, I misheard what she said
PLEASE VINCENZO, MAKE A VIDEO ABOUT HOW TO MAKE CAESAR SALAD RECIPE
Hello Elias, I was able to create that content a few months ago and would be happy to send you the link. Please let me know how it turns out.
ua-cam.com/video/aG7IR9ZRzWw/v-deo.html
As Cesar Salad Mexican dish not an Italian dish (It was Invented in Tijuana), I don't think Vincenzo should do this. That would be Rick Bayles's area of expertise.
She said "Yank it Back" like pull it away.
yeah now I know, I misheard
Omg that second salt pour. Jesus
Probably a bit too much
It's all about taste. There is a lot of sauce in the pot. Does it look too much? Yeah. But we have no idea because we didn't taste it.
Herbs is optional, some italian chefs use bayleaf. And its not ruin the taste.
The original recipe don’t want bayleaf or any herbs
@@vincenzosplate Original might not, but you also have to consider she is cooking for an American audience. A lot of times we cannot get the higher quality ingredients, like even tomato paste is usually the cheap stuff, so using other flavorful cheap ingredients to make up for the lack of quality is a must.
Wow. I’ve been wondering about this sauce. Now I’m going to make it.
She does look like P!nk😂
great!
Eggs costing us $6 for 12 now wtf is wrong with this country!? Great video You live in Australia why America need to learn from Anne Burrell? Who got our own recipes which are authentic Italian cuisine which I learned from you! How to cook cabonera deliciousness my friend!
I can't believe eggs are so expensive here as well. I agree that if people want to learn to cook Italian food, they should learn from the best, us Italians, because we're not just creating food; we're also infusing our years of culture into it, which is what makes it authentic. Keep up the good work! I enjoyed how you learned Italian cuisine from me. There are several other recipes on my channel that you can try and let me know how it goes.
Danish, Italian, Mexican, Cajun, and finally Ethiopian... My top 5.
All solid cuisines.
She was Mario Batali’s right hand for years
Bring it back
I made Anne's standing Rib Roast and it was wonderful!!! Big Meat!!!!
amazing!
@@vincenzosplate Why thank you, my family thought the Roast was amazing too!!! 😉
"Yank it back" is the same as to "Pull it back", basically stopping the cooking process before anything burns.
thank you
" yank it back" is what she said
hahahaha good one!
The negative in Italian Cooking is how much Salt is used. I am sensitive to Salt in my diet.
You can always reduce the amount of salt you use in your cooking, but not to the point where the food becomes bland. Connect with your cooking and try out various flavours.
Best shirt ever!! 😎
thank youuu 🙏🏻
Any no oil in pasta water shirts?
would be a great idea for a tshirt
what do you need the water for?
to let the sauce cook for so many hours
Once it happend that I forgot to put the wine in meat, so I put it after I put tomato sauce. It didnt make much of a difference.
Yank it* back. It means to forcefully pull. So in this context she wanted to nearly burn her ingredients and then to pull it back from that. Most likely to get fond
True 😂😂
BUT you cant brown and cook off that metallic flavor of tomato paste with liquid in the pan... Its of course correct to add the wine to the meat before the tomatos, but its tomato paste requirement to cramelize the sugars and cook off the astringency of the paste.. The fact she added a 14oz can of the stuff might have been the controversy, usually its a squeeze of the paste tube
Yank it back.
Yank (pull with a jerk. verb)
Thaaanks 🙏🏻
Let's do this!
yayy! 😍
@@vincenzosplate Love the shirt, btw!
Vincenzo would not approve of my sauce I use onion, celery. Grated carrot, grated zuchini, bell peppers, mushrooms, garlic... and the dreaded Italian seasoning lol.
do you make a vegan version?
@Vincenzo's Plate sometimes because I have a family member who doesn't like ground meats in sauce, but we have meatballs or chicken with it :)
Most Americans put some sort of green herb in their ragu, we just do.
Lo Stato italiano dovrebbe comprarti 5 miliardi di quelle magliette e farle disatribuire dalle ambasciate a tutti i cittadini del pianeta!
wow sarebbe fantastico!
Why not use a stock instead of water?
becuase you don't need stock for Bolognese
I make your bolognese at least twice a month! The girlfriend loves it, happy wife happy life lol
wow I love to hear that! Amazing!
(2:07) "Yank it back", not "Yankee back".
🙏🏻
"Yank it back", not "Yankee back". Yank means to like...jerk...pull quickly. So she was saying that you take the browning to the edge of disaster....and then you yank it back from the edge....you jerk it back from that cliff it was about to go over.
Oh I completely misunderstood 🫢 ops
Basically unksious means yummy beautiful taste
🙈🙈🙈
Yank it back means pull it back, yanking is pulling something with aggression
Thanks for sharing!
it was YANK (it) BACK, not YANKEE BACK haha
Winese sauce, good one! Ann definitely is better than a lot of Food Network chefs. Here Carbonara is much closer to authentic as Guy Fieri's. BTW, for a reaction video, Guy has a new Carbonara video. This time he says "Carbonara gets screwed up so many times", and then proceeds to not make authentic Carbonara ua-cam.com/video/FPIzGBzmK8s/v-deo.html
Great.
😋😋
Where is the milk? Aren’t you supposed to add milk at the very end when making bolognese?
yes you're right
“Yank it back” essentially means pull it back, or bring it back.
Thanks for letting me know
Yank (pull) it back (off the fire).
yank it back, yank is to quickly pull something, so yank it back means to quickly pull back.
yes thank you, I misheard what she said
yeah, but she doesn't beat your way of being traditional and patient when reviewing and being constructive with your criticism, Faitapuekina koe ‘e he Eiki (god bless you) from tonga.But she's american, americans are americans.But she's pretty ok, I appreciate it.
Many thanks 🙏🏻 I appreciate it a lot, you’re too kind!
Even if she doesn’t beat me, she did a a great job, definitely better than some starred chefs
@@vincenzosplate yeah, I agree, she didn't make you angry, which is something I live to see
Can you make sfogliatelle please
Thank you for the suggestion 🙏🏻
She is getting closer to ruin and saving it to become amazing
🤷♂️🤷♂️🤷♂️
signor Vincenzo potrebbe fare un video che prepara l'amatriciana per favore !
certamente, qui puoi trovarlo ua-cam.com/video/y7ot3RqTcWM/v-deo.html
@@vincenzosplate grazie mille !!!
yank it back. yank means pull
What is posatta?
Passata is a smooth tomato sauce made from pureed tomatoes. 🍅 It's commonly used as a base for pasta sauces and other Italian dishes. It adds a rich and flavorful touch to recipes. Give it a try! 😊
Food tastes different to different people, she does a great job whatever she does.
Yeah she’s awesome 👏🏻
I'll stick with vincenzo's recipie
great choice!
I love her
She’s great!
I like Ann but, I believe she uses too much salt in this. I call this heart attack sauce.
Probably that’s a bit too much, I agree 😁
Yank it back = Pull it back
I want the same t shirt, lol
you can get one on my online shop
Yank it back. Yank means pull
'Yank it back' yank = pull
thanks
HAHAHA its YANK it back, in other words pull it back. Anne was trained in Italy. She's all about teaching people to cook properly. She has a show called "Worst Cooks in America" where she teaches people to cook. Its funny but scary too.
Hahaha thank you 😁 wow that show sounds like super fun!!
@@vincenzosplate Don't do it! It will hurt your soul! One contestant did something with an avocado that should never be done, it was such an unspeakable crime against cooking I dare not say it.
@@vincenzosplate its a train wreck. She shows how to make ricotta and so many other things. Squid ink pasta, ravioli. Probably enough material for you for the next 6 months.
What happen to your facebook page?
🤷🏻♂️🤷🏻♂️
I think she just meant Yank it Back rather then Yankee Back
Probably!