Crispy Chicken Parm
Вставка
- Опубліковано 22 тра 2024
- **RECIPE, SERVES FOUR**
Two chicken breasts
Glug of white wine
Salt
Pepper
Olive oil
Four cloves of garlic, chopped
One shallot, chopped
Two tablespoons of tomato paste
One 28-ounce can of crushed tomatoes
Handful of flour
One egg, beaten
Two cups of Panko
Grated Parmesan or pecorino cheese
Half-pound of spaghetti
Fresh basil leaves, torn
Cut the chicken breasts to half their original thickness, yielding four equal pieces. Pound them out on both sides, ideally with a spiked meat mallet. Season both sides liberally with salt and pepper. Put the chicken in a bowl with some of the chopped garlic and just enough white wine to coat. Toss and refrigerate.
For the tomato sauce, fry the shallots and the remaining garlic in olive oil until soft. Put in the tomato paste and fry briefly, then the canned tomatoes and a glug of white wine. Reduce heat to a simmer, and cook for about 30 minutes, stirring frequently to keep it from burning.
When the sauce is about ready, prepare to bread the chicken by putting the flour and breadcrumbs onto separate plates and the beaten egg in a bowl. Grate a large pile of cheese onto the breadcrumbs and toss to mix it in. Dry the marinade off the chicken on paper towels.
Put a pot of salted water on the boil for the spaghetti.
Coat each piece of chicken in flour, then egg, then breadcrumbs/cheese.
Pour a heavy coating of olive oil into a wide pan on medium heat. Fry the chicken gently, two pieces at a time, until golden on both sides and the internal temperature reads 160 F - 6-8 minutes. Remove cooked chicken to a cooling rack. You’ll probably need to add more olive oil for the second batch.
Start the spaghetti cooking when you start frying the second batch of chicken, and drain it when finished.
Add basil to the tomato sauce, pour some sauce into the drained spaghetti and toss. Divide spaghetti onto four serving plates and top with grated cheese. Place a few dollops of sauce around the outside of each plate and place the chicken pieces. Dip each bite of chicken into the sauce as you eat.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce. - Навчання та стиль
Babish: kosher salt
Gordon: olive oil
Matheson: butter
Ragusea: white wine
Jean Pierre: ONYO
p o l n a r e f f
Chef John: Ol shaka shaka of Cayenne
jamie oliver: cheese
@@bpbter7633 iS tHAt a JojO rEfereNCe?
Offenbach making can can: triangle
I love how diplomatic the language was when he referred to his grandma.
No comment?
Thats Italian upbringing for ya
You have to respect gram gram
WhAts a DiLloMaTiC?
@@willgriff5208 idk
He said diplomatic
**breaks the pasta in half**
italians: wait, that illegal
I thought “ so he is Italian” and then saw that and was like “hold up”
@@mikeyherrera7256 „wait a minute“
@MyNameIsMak hi, oh, it's you.
Adam always does something minor differently with reason but it always ends up being a controversy somehow
That's the exact thing I wanted to comment🤣
stages of grief:
Denial:
The first stage, denial helps us minimize the overwhelming pain of loss. As we process the reality of our loss, we are also trying to survive emotional pain. It can be hard to believe we have lost an important person in our lives, especially when we may have just spoken with this person the previous week or even the previous day.
Flour:
Flour
biscuits in my chummy oh yeah.
Oh fuck
I had to do a double take on that one. I am half asleep lol
@Duke This was great and should have 10,000 likes
Gordon Ramsay: Olive Oil
Adam: White Wine
Actually...
Gordon Ramsay: salt
@@znoxr nah,binging with babish:salt (kosher)
Life of boris:mayonaise(edit)
Does adding wine to food make it taste better?
me: pee
Marco Pierre White: Knorr stock pot
Has halves of onions lying around
*PROCEEDS TO CUT A SHALLOT*
Wild, wild, wild move !!!
It's a red onion which is a lot sweeter then a shallot and probably wouldn't work in the sauce.
Shallot layers are thinner, so they caramelize quicker.
Lol it’s a joke guys holy
That half onion is probably still twice the size of that shallot, so he will still have a quarter of onion lol
"Here come the stages of breading. The first one is denial. Then flour." is probably my all time favorite Adam quote.
its not a quote when its not use repetitively or is it even supposed to.
Edit: funny how people doesn't have an acknowledgment about how to use the word "quote" for its specific use. I may created some wimps crying over my reply, but I made this edit so dumb people cannot repeat by these fools and reply something to me with lacks of intelligence.
First thought here, you see the comment right? "Is probably my all time favourite Adam quote"
From where? It's just a text, not a quote. They way Adam said wasn't repetitive, neither it was a speech. Well he does said very rhyming, but that doesn't mean it's a quote. Every text is copyiable, but it's a not quote, the different meaning is what I'm saying is the quote where they credit the owner of the text with a dash, specifically.
Second thought here, let's say I find this comment pretty annoying and misleading. For misleading that he misused the word "quote". And for annoying is just my personal opinion. I came across comments who doesn't even know what they're talking about, it irritates me sometimes.
There's all 2 points of paragraph I gave you. Still trying? F CK off 🤡
I don't get it. what does it mean?
@@squid2400 adam said that on the video, and this dude thinks it's a quote even though it really isn't. I find it annoying when I see these types of misleading comments, ngl. They don't even know what they're talking about lol. 💀
@@squid2400 it means he denies putting anything in the first plate.
@@squid2400 Denial is the first of the five stages of dealing with death/grief. Denial, anger, bargaining, sadness, acceptance.
Adam, I just made this recipe for my 94 year old Italian grandmother (and myself), and she loved it. That isn't always an easy thing to accomplish these days, so please try to take this as the highest compliment I can give. Thank you for your suggested recipe, and the explanatory video, everything fit her styles and tastes exactly, and I was so happy to make this. Your many videos have been wonderful to explore, and they will surely have a lasting impact for years to come (as this one already has).
In one video, he:
-Dissed grandma's cooking
-Dissed Gordon Ramsay english words knowledge
-Broke spagetti in half
Bruh, That's some brave man right there
a mad lad
'taint that the truth
😅😅😅😲🤦♂️
@@silvermediastudioI see what u did there. Lol
did you mean: *_vocabulary_*
This man dissed his grandma's cooking AND Gordon Ramsay, brave...
He more respected his grandma, and roasted ramsy's English
He has balls of steel
and he broke spaghettis in two.
@@ryanchungus8972 he roasted ramsy's knowledge of urban vocabulary. Taint is used right, but it also has another meaning which makes it unusual to use in a cooking show.
Yup ☝️
I made this for our big family dinner last night for 9 people.
I appreciated the explanations of why you were adding things that was very helpful.
Turned out really yummy. Thanks for sharing Adam!
Fyi if anyone wants to make it without using wine, apple juice, white grape juice or even martinellis works.
"uses shallots because he always has halves of onion left over"
"shows onion half"
"Doesn't use it"
Adam 101
Nar Band Adam moment
I mean, the shallot was prob for demonstration purposes.
the half of an onion is still bigger than a shallot
No. You don't understand!
I’m disappointed, he seasoned his food not his stomach lining.
The other day I saw my grandpa salting his bite of food on the fork, salt his hand, throwing the salt into his mouth, then eat the food. I think my grandpa might be a serial killer.
Jesus Christ I think he is
@@arthas640 Perhaps he's losing his mind.
@@stevenrowan9244 probably but that's fairly common with some old people. They start losing their sense of taste, especially the finer notes of flavor, and overcompensate by doubling down on basic flavors like "salty"and "sweet" which is why you see alot of old people eating alot of TV dinners and similarly bland but salty foods and alot of hard candy which are solid sugar
@@arthas640 Ah.
I just made this tonight! I was really impressed with how this turned out. The wine marinade was really interesting, and I really enjoyed the complexity from the cheese being mixed with the bread crumbs. It wasn't as crispy as the tonkatsu I normally make, but the flavor definitely made up for it.
XD@@IV-qd8by
"This is why I put sauce on my plate, and not the chicken."
"the first one is denial" I LAUGHED OMG
I never laugh that loudly in my home. BUT I LOL'd hard at this
Lol
Def caught me off guard 😂
Genuine question. Can someone explaim that jk to me?
@@yeee3663 the first stage of depression is denial
“Receive my marinade” sounds very sexual
Lol
Exactly what I thought lol
So does “Beat that egg well”.
Shreya Gupta no more kids anymore
"i don't think he knows what 'taint' means"
This was the first video I'd ever seen from this guy. I loved his "over it" style and the fact he didn't care for sticking to tradition. I'm so glad I stuck around
Grandmas recipes is always so good
*Why I Sauce My Plate, NOT My Chicken*
Beef Bronson fuck you, I’m black
@@theleanhead what?
retard6969420 it’s a reference to his profile picture.
@@theleanhead oh
his parents were both white, his name is armond white, but he said fuck you, im black
Just letting you know that the UA-cam algorithm likes you and is starting to recommend this video to people. Expect to see a rapid surge of views on this video and others in the next few days.
I've noticed that the algorithm is doing some magic to my feed since a few weeks.
I'm glad I get new suggestions from smaller, diamond in the rough, youtubers.
Omar Massoud that’s true this guy popped up out of no where but I love his videos!!!!
Yep, definitely how I found this. Loved it. Well edited and funny
THE ALGORITHM📈 HAS SPOKEN: YOU ARE THE CHOSEN ONE ✨🙌
Heyooooooooooo you is right
My friend sent me this video because it’s been my dream to make my own chicken parm (to save money of course) and this was a very fun watch! The way you explain the steps and finesse you use with jokes had me hooked from beginning to end- can’t wait to try this later! Thank you
This channel is so good because he doesn’t use insanely expensive ingredients like tasty or anything channels that teach u good recipes also he shows realistic problems and solutions too
GREAT VIDEO!!!
Honestly this is the best cooking channel I have ever watched, no ridiculously over complicated recipes or steps or saying on how you NEED to buy extremely expensive/tedious thing. just good, simple recipes with no bs attached or saying how he is the only good chef in the whole world, or not to listen to anyone else
Me at the grocery store: hey sir I’m making a chicken Parmesan recipe and I was wondering where you keep your medieval things with the spikes?
“A fellow Adam fan” “right this way sir”
I'm dying of laughter
@@rowanc1ty358 this-a way*
@@sebasvillegas3702 lMFAO
Hmm, over 960 likes but only 4 comments.
"here come the stages of breading. the first one is denial."
well that puts a lot of my childhood into perspective
Weird how there are no comments
No comments needed it is how it is man
I got recommended this video and I am super impressed with how far your video production skills have progressed in two years. Well done sir.
How many times did I go back and replay “I don’t think he knows what taint means.” Deadpan delivery. Beautiful as the chicken parm. Bravo.
“The first one is denial” caught me off guard there...
I don't get it. How bothersome is it?
Lol your not the only one.....I was like denial..
Wow I found a good cooking channel without someone being so fancy or complicated and sounds so relatable
dude has a damascus knife bro
yeah, i know this dude is gonna take a ton of flak from people complaining about how he doesn't do every single little thing that the pros might at every stage to make the best possible product... but that's why i like his vids- it's all practical weeknight cooking with viable shortcuts and "cheats" that will yield a perfectly delicious meal. perhaps not michellin star level, but good enough for you and your family when you only have an hour or so to do all the prep and get it on the table in order to have time to clean up after, and potentially get kids to bed or in the bath or whatever other busy weeknight shit you have going on in a regular home.
The nice part about it is that there's no real gimmick besides tossing in some jokes.
I love both YSAC and Binging with Babish, but both of them usually like to focus on weird skits/storylines, and working primarily with media-based recipes respectively, rather than being a super straight forward recipe.
Though Babish does have his basics series, it's more of an instructional curriculum, and doesn't suit watching many at a time.
I really like this channel.
What about Binging With Babish? X)
There’s tons of them you clearly haven’t looked far: you suck at cooking, binging with babish, j kenji Lopez alt, sam the cooking guy etc.
I'm making this! Looks amazing. Thank you 👍 and your grandmother, of course 👌
Prolly watched this 20 times by now... LOL. One of my favs...
so wait. you had half an onion and still used the shallot? OY!
it was a red onion and red onions arent great for cooking
tristan kraft do i use them for crying then?
tristan kraft the shallot was red as well.
@@loaialdossary2893
It's not the color that makes red onions bad for cooking-
@Vanness Tan go away!
My kids said that their orange juice had little flavour so i put a whole bottle of white wine
Vaki Smithy how were the kids afterwards
nice😶
👌
@@marcuscorporal i bet, happy
I would've used vodka......
i love the the cam is always focused on the food, your a hansom guy and all but not more hansom than a chicken Parmesan
Just did this for my family and they loved it, thanks Adam
Nobody:
This guy: *Breaks pasta in half*
Josuke!
Made his grams cry
I always cut my pasta in half!
ok
Maybe he dont want to use Spoon , or just an amateur
I double checked, and yes, this is the first appearance of white wine in an Adam video.
nice
Lmao really damn when this video was released it was the day a legendary meme was born
@@adrianolimaco8500 it's honestly not a great meme.
@@tissuepaper9962 true after the joke was repeated for the 100 time it was unfunny
Legendary
Dude, this is the best chicken parm recipe I've ever seen. And one of your easiest recipes to translate to gluten free.
Excellent work, Adam; as always.
"here comes the stages of breading. The first one is denial." lol
Is that a umbrella academy reference or am I a idiot
Thx for that man
@dis0rian Breading, Ancho, Battering, Deep Fry all, New Sweat Pants
I read this as "breeding".
Was hilarious.
@Hailey Roberts gotta have consent first.
i’m very inexperienced at cooking and this was the most complicated thing i ever made but it was so bomb. thank you
All you gotta do now is make it again
@@jackduffy3684 and once you learn how to make that dish you can learn to make other ones too
Boi u gotta you gotta try making a chorizo grilled cheese
I’m glad, for you being able to make this, and that this isn’t a friggggggin White Wine comment!
That's the beauty of cooking. It can be challenging at times, and it's always something new to learn.
I am proud to say after 2 years I have finally cooked this dish and tastes bombing amazing
Most important thing is having the memories that came with the dish
WHy is no one talking about "The steps of breading: the first one is denial"
Nooo Disaster I know that made me laugh lol
Idk, it was really funny.
Read this as adam said it
It’s the Nile
Because we appreciate the jokes without having the need to quote them in the comments. It adds nothing to the discussion to quote a line that everyone who watched the video heard.
I love chicken permission 😍
😫
it's good to get consent
Got please tell me that's a joke
I’m crying
Chris Hero
*c h i c k e n p e r m i s s i o n*
When I lived in the US (NY) I noticed they use Pecorino Romano (they just called it Romano) instead of Parmigiano Reggiano in most dishes. Italian Americans also used to correct my Italian pronunciation of words like mozzarella and Parmesan 😂 even though I’m Italian
I come back to see this video every couple months randomly in my recommendation and im not disappointed at all
I'm literally watching a man make Chicken Parmesan at 2 in the morning.
Living the life here.
well, im doing it at 3! YOU FOOL
@@stemed_cms1349 im doing it at 5 am
3:55 for me
@@stemed_cms1349 i raise you up by 4 am
KingAlex21 fuck you kid, it’s 7:00 and I just ate “breakfast”
cooks deliecious meal
holds fork like an ogre
Hard to watch!
Is that how you supposed to hold an ogre
@@brandonbigler1516 yes its ogre etiquette
Probably for the camera angle
Dundarius Redripulin 😂😂😂😂😂😂😂
Love your video. Very usefull tips throughout
I made this, and holy crap was it good. I didn’t even fully follow the recipe and messed up a couple steps and it still turned out great. Thanks for the great recipe adam
“Here comes the stages of breading. The first one is *denial.* Then flour. Then an egg.”
Crying
Waleed Alzuabi he’s referring to the stages of grief, the first one being denial of the event
He thought he was something special when he said that
My final stage is ‘anger’ when I end up with club batter fingers at the end of breading.
@@raajan1568
It was a quick joke and he didn't really emphasize it
@@raajan1568 what're you talking about
Made this dish for Valentine's day dinner. Stole your joke about denial being the first step of breading. A+ content
Did it prosper?
I've made a lot of chicken parm a lot of different ways, and this was by far the best.
With most new recipes I find out there I know there's a risk it's just going to turn out horrid, but I know when I get something from you it's going to be high quality.
Keep it up Adam!
Thanks for the recipe and instructions i made it for me and my dad and it was awesome
Was my Grandma the only one who used to electrocute breadcrumbs?
@this is so sad can we hit 12 subs mine just beat him
@this is so sad can we hit 12 subs it's true, I was breadcrumbs
this is so sad can we hit 12 women
Excuse me?
gX Dino 😂
“I don’t think he knows what taint means”
Gordon Ramsey: FUCHEN EL
I nominate this to be the best UA-cam comment ever so far
Marius West thank you my good sir 🙏
Sirus 600
I just read that with Gordon Ramsay impression.
Can someone explain the context please
I had a lots of different chicken Parmesan but I will say this is the best one hands-down. I tweak the sauce a little bit but the chicken recipe in the way it serves is by far the best way to do it. Sometimes I put fresh mozzarella on top and melt it down when I’m going to eat immediately but do not do that to every piece if you plan on keeping any. I don’t think there’s a whole lot you can do to make this better
Best chicken Parmesan recipe. I always seem to go back to it and watch it for no particular reason I make it exactly the same way besides Putting mozzarella on top and putting it in the broiler
Reasons why I love your Channel
1:Your delicious food
2:Your voiceovers
and he gets straight to the point
And he adds white wine to everything
Delicious voice*
2: The food
3. He dissed Gordon Ramsey
"i don't think he knows what taint means" got me laughing so hard
Why? Because you don't know the real definition of taint like apparently Adam doesn't?
@@Zathren the taint is behind the ballsack, chill
@@gryd3461 Gordon used the word taint as in "tainted" I believe, which is apparently a valid use of the word.
@@Zathren nah I knew and I still laughed my ass off. And also, there’s no “real” definition. And most people use taint as the body part.
i was rollin'
I love the way he speaks
I just made this. Took me almost 2 hours since I’ve never done something this involved cooking wise. It came out well and tasted restaurant quality. Good vid.
"I will teach you to make chicken parm"
*Uses peccorino*
Chicken pecc doesn't sound as appetizing. Also, Grandma.
Nelson Milla park doesn’t refer to the cheese
@@jb76489 yes it does, chicken parmesan
jb76489 yes some might call it chicken parmigiana but it’s the same definition with chicken parmesan
*doesnt melt mozza on top*
Adam: this is better than grandmas
*he’s too dangerous to be kept alive*
Than*.
than*
than*
than*
Than*
Made this today and it was so good, thanks for the recipe bro. 🤙
Just finish eating it!!!! Delicious 😋 😋 😋 😋
Finally man... You are so good at making cooking videos.. Please keep it up.. And trust me your channel will blow up.
Blow?
I think you mean "blow up" instead of "blow", as in "not suck"
@@AS-qi9mb yeah that's what i meant ...didn't know it's wrong until now.
Blow up*
"receive my marinade" is something I never thought I'd hear on a cooking show
Já
Omg this had me cracking up!! 😂
I made this for dinner tonight and it was super good
That looks so good!
Took a few passes at this today. Some notes for others like me:
• Do not hold back with the meat mallet! If you don't get your cutlets thin enough, they won't be fully cooked by the time the breading is golden-brown, and you'll have to burn the breading or throw them out. I had to re-fry the center bits of my first attempt for safety, which obviously isn't ideal.
• If you "cheat" with the sauce, be aware that substituting for something thinner like canned spaghetti sauce will rob the bottom layer of your chicken of its crispiness, even if you only spoon it out on the corners of the plate. The liquid gets sucked into the dry breading touching the plate and seeps all the way across to the middle of the plate. You really want a thick, reduced sauce for this.
Thanks
Imma make this
Should be thicccccccccccccc with 14 C's
Can I make this with baby meat
Where are all the black posters yelling that he didn't wash and Clorox his chicken and how why peepo don't spice dey food? 😂
I put pizza sauce on the plate and throw it in the oven on the lowest temp to keep the plate warm, it helps thicken up the sauce too!
This channel's one of the hidden gems of UA-cam. You deserve more subs.
he deserves more subs but no more spaghetti
Ryanark he deserves subs but not whole spaghetti noodles
Does he tho?
You're hilarious dude😂 So rare I crack one laugh after another watching a cooking vid 😂
You love grandma, and it shows.
I'm 14 and I was critiquing my mom's dinner the other night, so I had to make dinner on Friday night. This was the recipe I used and they loved it. Thanks Adam♡
Sure
@@kingghidorah6655 ikr
Yeah, in making them on Friday night (today), just waiting on the parmesan from my brother that went to get some
Your mom realize your a better cook than she is
@@shinigami9851 She could be good at specific foods
"I don't think he knows what taint means"
Deceased, good sir 🤣
"I pretend that I don't understand pragmatic communication, I am so cool".
"I have given countless GRE/GMAT tests and overanalyze jokes, I am so cool"
@JohnDark93 Ragusea*
@JohnDark93 get yo goofy clown out outta here and shove that ego up your ass matey
@JohnDark93 Imagine calling me a kid when you're named JohnDark93
I love this simple quick vid on this. Second time watching. I Hope to try it one day here soon. Only thing I'll prolly change is cheese as it's resting and and more sauce on the plate. I'd prolly place it directly on the noodles too. Please don't hate me for that grandma i just like extra and such. Great video! Thanks man!
I learn a lot by these videos. If you'd just told me to mix the cheese with the panko or to just put a little sauce on the plate instead of all over the chicken, I'd probably not have agreed but seeing done and explained makes all the difference.
Friend: so what did you do this weekend?
Me: oh nothing important
The TV next to me: ‘‘The culprit was reportedly last seen sprinkling breadcrumbs onto the car accident victims before disappearing into the forest’’
Blue 26
Friend: Hey that looks like your shirt, what a coinciden- *dies of getting shot by me*
Me: no witnesses **sprinkles some panko on him**
ElfSam friends girlfriend walking into the room
Fgf: what the fu-
She dies of a gunshot wound
Me: NO WITNESSSES
@@thegooseking818 *sprinkles bread crumbs on dead girlfriend then lighting the house on fire to cook the meat
XD
That sick bastard
Adam: Makes a good recipe video
Everyone: HE BROKE THE SPAGHETTI
It’s not really a great cooking video he fucks up a few really core cooking essentials
@@samgibson6045 such as?
Just tried it and its fantastic 🔥
Worked at a place for 3 years where "Chi-Parm" was on the menu. I like your take on it. Props to your grandma.
Waiter: sir what would you like to drink
Adam: white wine
.............
Waiter: sir this is McDonald’s
Sisnce when is there waiters at McDonald's?
uh McDonald’s doesn’t.....have waiters
Ummmm...
The counter?
There is one in the counter
yeah about 3-4
Adam: crispiness
Subtitles: *ChRiS pEnIs*
I laughed more than i should have
Chrisfix's lesser known doppelganger.
LOL
Thank you very much on this recipe Adam, more or less followed it to the book and I used the italian styled Panko crumbs, made it when my in-laws came to visit and they loved it. I plan to keep making this recipe for a very long time.
I didn't have any white wine, so I used cooking sherry. Came out just fine. Delicious recipe!
Cuts a shallot even with onion halves laying around
**visible confusion**
Lol
Caramelize faster, I think
Hol up are you anguldost?
Tran Loc yea
chlorophyte i think that halve of that onion was still twice the size of that shallot.
I came to your channel because I was in search for some tips to make my pot pie better.
Your simplicity is great, your voice over has the great balance of humour, personality, personableness and information, your angles are great too. I'm so glad I found this channel.
As my first AR video, I always come back to this to remember what I specifically love about his content. I've come to categorically enjoy Adam's videos, but I always use this to remind me what really made me stay
Just made this for my wife and 5 year old. Huge win all around.
am i seriously the only person who sees the tiny spider drop onto his hand at 2:27
yes
Holy crap! By his wrist!
New spider man looking good
Not anymore.
I thought it was those black bumpy spots that people have in their skin
This guy is taking everything to the next level. Even his water by replacing it with white wine.
A Jesus, of sorts
Love it. Great dish.
Italians: HE SnApPed ThE SpAgHeTtI In HaLf !!!
"Usually someone wants a smaller piece anyway so its fine"
Or ill just eat both pieces. 🇺🇸
*Gasp* Me oh my! :O
Vinny ya greedy litle fella.. 😉 🍗
@@joshualeahy2162 not greedy what if no one is with u lol
I love how you used the flag of the U.S. This is the only case where unironically adding an emoji makes it funnier.
@Theo Pouroumalis and the UK
You americans eat like you have free healthcare
You just exposed Gordon Ramsay 🤣
Ehhh, but taint's primary meaning is like "a hint/trace of something bad or unwanted"
Yeah like tainted ha durp language
Jk i know he's just having fun
@@nickm.5931 that's true, but if he means that, he should say "tainted taste." He always says "taint taste," like he's trying to use taint as an adjective, which it's not. His syntax only works if you take the sentence to mean that he's talking about the taste of a body part. Hence the joke.
@@aragusea explain that again but make it simple for me.
We call the taint the gooch (britishes)
I like it .. You fixed almost everything about chicken Parm I didn't like or had problems with
soggy fried stuff coating is my pet peeve, never understood the point of killing the crispiness of it, thank you for offering a better way