This old timer is amazeballs, I’d love to hang out one day and smoke some brisket and build an Italian dish out of it just to waste time and hear stories. Keep on keeping on Sir.
This was a wonderful video. I will have to see if I can make it. I've only had calamari as an appetizer . It was breaded and fried with a wonderful spicy ranch sauce. Thank you so much.
I remember this one too! I love this one😊 Chef, please do some fall squash and holiday recipes soon? It's about that time. BTW I've modified my seafood stew recipe because of this movie.
Wow! You went from 57K UA-cam subscribers in 2008 to over 457K in 2020! That’s quite a jump. I don’t use Facebook and never will. Same for Twitter. Just my preference.
I tried your mushroom they come out excellent what’s the store and bought more I couldn’t help it they came out really good the marinated mushrooms very good recipe my name is Pasquale to
Paul Marchisotto depends on the dish in my opinion. I always oil it when I’m not putting sauce on it immediately. I don’t necessarily disagree about the sauce sticking better without but also not positive it makes a big difference so it’s whatever is easiest for what you are making. Just my two cents :)
we miss you and we love your cooking this this looks delicious you remind me of my dad he's not a big cook but he loves his garden he loves his greens is vegetables can't wait to see you outside love watching you I'm Sicilian and this is so beautiful watching you
Moving around with the camera following him so we can see whatever he does that's what I like best Kent baio Northwest Arkansas love the show keep it up
It's a couple of months later and i watch on UA-cam, But I'm a Jersey Boy Italian who always wishes I was in Long Branch when I watch these. Im in Arizona and its a lot more work to get Atlantic seafood but we have an abondanza of pacific fish. Mille grazia Pasquale!
Pasquale. After you open the clams, why do you rinse them off with water? Doesn't that wash away some of the clam flavor? I noticed that you don't do that when you have one for yourself. Thanks Pasquale!
Pasquale, in my opinion you are a better cook than Lydia Bastianich. I've only been watching you're show for a short time and have been inspired by your delicious simple recipes with fresh ingridents. I've tried 3 of them so far. Could you show us you're chicken stock and or soup. Here's to many happy healthy year's of you and your family on UA-cam! 🍷
He whistles just like my grandfather did...man how i miss my grandparents and sunday dinners..God bless you all..hes such a joy to watch
Yes, come and visit me here in Southern California. Really beautiful here with warm weather.
I love watching your videos you are so good at what you do and I love the fact that you can cook and drink at the same time
Thank you. Greetings from Australia. Enjoyed every minute!
My husband bought me your, apron , he loves when I cook one of your recipe. Thank you.
Good cooking teacher!
Be well Pasquale! Everything delicious I'm so sure.
Just found your videos! Love the recipes and your amazing personality!
This old timer is amazeballs, I’d love to hang out one day and smoke some brisket and build an Italian dish out of it just to waste time and hear stories. Keep on keeping on Sir.
The fish stew looks soooo good.
It's 8 in the morning and I'm watching this video. And now I am starving. Craving this deliciousness. good job Papa Pasquale
I love watching you cook love your recipes young man you are so Bless to have your Dad enjoy your time together may God Bless 🙏
Hi from Houston, Texas! Love your recipes!
I like all your videos. We watch all the time. Thank you The Bronx
We like your great cooking videos. Thank you. From the Bronx
love your cooking style simple, homestyle. love you from italian in toronto
You are making everybody hungry and jealous that looks so delicious! gracias Pasquale! From Norwood, New Jersey
This was a MasterClass. Thank you.
Pasquale hello from Middletown , NY. You are terrific, just like my grandpa. Jeremy you are really lucky
angeldebbie130 - hay neighbor. I'm in Scotchtown. 🙂
That stew looks sooooo good Pascuale! Wish I could have a taste.
This was a wonderful video. I will have to see if I can make it. I've only had calamari as an appetizer . It was breaded and fried with a wonderful spicy ranch sauce. Thank you so much.
Who asks a chef from Italy to make marijuana brownies and stuff.... What a dumbass.
I have learned so much from you. Hello from Carbondale, PA.
Thank you for that delicious seafood recipe.
Got off Facebook but love to watch on UA-cam ! All the best to you and your family!
Love your cooking, brings back many childhood memories…. God bless you
He's a character but I love it.The stew looks delicious. I enjoy watching him, hope to see more.
Ciao Bello. Your food inspired me today I made a dish just like one of yours. Thank you for for your amazing recipes. Ching Ching!
Thank you so much Pasquale and Jeremy for answer my questions. Happy weekend! =)
I love the realness (movement) of the stream. I watched live and am watching again now.
I love watching you and preparing your great delicious recipes. Im.from New Jersey as well
My favorite dish! Making it for Christmas Eve!
Hello from Abbottstown, Pa. Love when your on Jeremy!!
I really enjoy watching you cook. I am learning from you god bless👏🏻
I must try making this!! Bravo!!!
Mi piace guardarti cucinare.
Great video!!! Love your videos. 👍🏽👍🏽👍🏽
Looks good, chef !!!
Great show . I make many of the same things with slight variation. My family comes from Calabria. I love watching you though it helps me improve.
So much awesomeness. Looks delicious
I remember this one too! I love this one😊 Chef, please do some fall squash and holiday recipes soon? It's about that time. BTW I've modified my seafood stew recipe because of this movie.
LOVE YOU GRANDPA....
YOU MAKE SO MUCH GOOD FOOD AND ARE TINY...
YOU DESERVE THE FRUIT AND THE CHOCOLATE.
ROCK ON PAPA...
Great video, love to watch Pasquale cook. (and drink) Cheers!
Wow! You went from 57K UA-cam subscribers in 2008 to over 457K in 2020! That’s quite a jump. I don’t use Facebook and never will. Same for Twitter. Just my preference.
😂😊😊😊
Hello from Cary, NC. Love Italian cooking. Marlene
Hello from Arlington TX even though I'm from Brooklyn NY I love this guy
Keep it real like you are walking around including the family makes it feel like we are in your kitchen!!
Great show
Master of cooking. Thank you for sharing this recipe. .salut chin chin.👍💚
This is awesome show I love you guys
I stayed because it looks amazing!
Love these video's! I wish I had smell o vision!
He has returned!
I LOVE watching you!! I’ve been a fan since the beginning and I would love to meet you when I come to New Jersey!!♥️🥰🍽🍷
Wonderful ingredents
I tried your mushroom they come out excellent what’s the store and bought more I couldn’t help it they came out really good the marinated mushrooms very good recipe my name is Pasquale to
I’m watching frm Novato California . Love watching you
I love onion! ^^
You know we watching your videos we don't care how they video it we just love you all the way continue your cooking the way you normally do God bless
I want to do this soup and I'm going to file your directions cuz I know my family loves seafood like I love your cooking ching ching
I love a my Pascuale!!!!
looks so delicious 😚
Love it!
I stayed and watched because of his awesome accent
Nice dish
Salute
Love this man
I make also crab chowder and louisiana stew.
Look delicious
Awesome father and Son in the Kitchen , I am making Dads eggplant Caponata , love it , thank you
adding oil to pasta i was always told was wrong because it seal the pasta and flavorings of the sauce can not adhere BUT I LOVE YOU GUYS
Paul Marchisotto depends on the dish in my opinion. I always oil it when I’m not putting sauce on it immediately. I don’t necessarily disagree about the sauce sticking better without but also not positive it makes a big difference so it’s whatever is easiest for what you are making. Just my two cents :)
Love your recipes, from nazima (Australia)
we miss you and we love your cooking this this looks delicious you remind me of my dad he's not a big cook but he loves his garden he loves his greens is vegetables can't wait to see you outside love watching you I'm Sicilian and this is so beautiful watching you
What's the best white wine to use when you having clam sauce or fish
did you make the fish stock from shrimp shells or did you use chicken broth?
I watch mostly because of your accent and sense of humor, sir. I’m vegan, by the way. 👍🏼
You can make decent vegan seafood by breading hearts of palm with some seaweed and then frying! I did it once, was very good.
Italians make plenty of vegan recipes unless you dont do dairy either. They use cheese and beans for proteins!!
@@davidstoughton3257 dairy = not vegan lol..
Moving around with the camera following him so we can see whatever he does that's what I like best Kent baio Northwest Arkansas love the show keep it up
Thank you.
It's a couple of months later and i watch on UA-cam, But I'm a Jersey Boy Italian who always wishes I was in Long Branch when I watch these. Im in Arizona and its a lot more work to get Atlantic seafood but we have an abondanza of pacific fish. Mille grazia Pasquale!
West Coast Fish is Better than East Coast in my opinion - yellow tail, Halibut, etc
I'm watching you from Toronto Canada I love your recipe eggplant meet boll
I love your videos!
Pasquale. After you open the clams, why do you rinse them off with water? Doesn't that wash away some of the clam flavor? I noticed that you don't do that when you have one for yourself. Thanks Pasquale!
Viking makes a Tuscany series 7 & 5 series gas freestanding ranges bigger deeper than your countertops.
Love his accent and Italian song
Ciao pasguale mi piace molto la tua cucina grazie complimento guanda tempo fai cucinare i calamari grazie
Good afternoon Chef 👨🍳 😊. Have a great week 😀 😊
Yummy
Very nice 👍
Hello from Australia love your recipes chin chin
Bravissimo! AUGURI DA Milano!
I can’t afford this, but I wouldn’t miss this chef cooking!
Do you wrap your fresh herbs in a damp paper towel to make them last longer? Love your cooking:)
I don't like interference from the filming guy.
It distract Pasquale.
I like him by himself.
Giulietta from Roma
Pasquale, in my opinion you are a better cook than Lydia Bastianich. I've only been watching you're show for a short time and have been inspired by your delicious simple recipes with fresh ingridents. I've tried 3 of them so far.
Could you show us you're chicken stock and or soup.
Here's to many happy healthy year's of you and your family on UA-cam! 🍷
Would you try making a Greek recipe
Do you ever use cheese on clam sauce
What type and size of pot are you cooking in? The orange one ....
Stay the way you are...naturale
Hello from Windsor, Canada
Is there a Mrs. Chef Pasquale ?? Who does the daily cooking at home ??
How do you get Pascual on Facebook I usually get them on UA-cam
Hello I’m coming over I’m near you I love fish shells
Do you have any recipes from Bari
Happy cooking from Diamondhead Ms