Thanks for sharing. I only eat fish and poultry however I truly appreciate the TECHNIQUE. I was reared on.pasta every week back in the 50s when few Americans ate or appreciated it. . I will make this yummy dish sans the pork. It won't be as tasty Im.sure but that's okay. Again graz, grazi, grazi. Im.into techniques and plating.
You are so correct! Nice observation. You are probably a great cook/ chef as you noticed the knife was dull. I had just happened to have dropped my favorite Japanese petty knife that I use maybe 90% of the time right before filming and grabbed a German knife that had not been sharpened in time for the video. :) I have been reconsidering my professional use of knives since as they are so prone to breaking when simply dropped or mixed with other knives and the German knives seem to be so resilient and dependable. With proper care they seem to last 10 times longer. I still love Japanese knives. But they are a challenge just to keep them safe in an American kitchen.
@@jessecampbell-o6v I don't either. But when you carefully take the pasta out without dumping all the water in, it leaves just enough starch to create a wonderfully creamy sauce, sans gumminess. It's what sets great pasta apart from standard, blah, American or French style pasta dishes.
I've cooked it at our restaurant maybe 6000 times and I truly believe it is much better this way. When you have done it 6000 times, maybe get back to us.
Great to see you back making videos, Chef Keith!
this is such high quality for a small channel wow i loved it
Your videos are amazing! Thank you for putting out such great content. The time and care you put into your work is truly commendable.
Nice vid ! Looking good. the knife needs sharpening though..
Thanks for sharing. I only eat fish and poultry however I truly appreciate the TECHNIQUE. I was reared on.pasta every week back in the 50s when few Americans ate or appreciated it.
. I will make this yummy dish sans the pork. It won't be as tasty Im.sure but that's okay. Again graz, grazi, grazi.
Im.into techniques and plating.
You are so correct! Nice observation. You are probably a great cook/ chef as you noticed the knife was dull. I had just happened to have dropped my favorite Japanese petty knife that I use maybe 90% of the time right before filming and grabbed a German knife that had not been sharpened in time for the video. :) I have been reconsidering my professional use of knives since as they are so prone to breaking when simply dropped or mixed with other knives and the German knives seem to be so resilient and dependable. With proper care they seem to last 10 times longer. I still love Japanese knives. But they are a challenge just to keep them safe in an American kitchen.
the pasta neded to be in a pot with lots of water you did the pasta way wrong
He says in the beginning to do it that way so you get a creamier sauce. A big pot of water would wash away all of the starch.
@@ashleyroberts8708 oh i dont like the tatse of starch in pasta it makes it to gummy tatsting thats why i liketo wash of the starch
@@jessecampbell-o6v I don't either. But when you carefully take the pasta out without dumping all the water in, it leaves just enough starch to create a wonderfully creamy sauce, sans gumminess. It's what sets great pasta apart from standard, blah, American or French style pasta dishes.
I've cooked it at our restaurant maybe 6000 times and I truly believe it is much better this way. When you have done it 6000 times, maybe get back to us.