I Tested Insanely Viral Tiktoks- Emily Moriko's Lemon Pasta, Italian Sandwiches, Table Side Caesar
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- čas přidán 15. 06. 2024
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The Tiktoks I Followed-
Donato's Prociutto Sandwich- www.tiktok.com/t/ZTRDfxyBc/?k=1
Donato's Pesto Sandwich- www.tiktok.com/t/ZTRDfB5Mm/?k=1
Emily Moriko's Lemon Pasta- www.tiktok.com/t/ZTRDfS4TM/?k=1
Angie Maze's Table Side Caesar- www.tiktok.com/t/ZTRDfpLue/?k=1
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David Seymour
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Intro: (0:00)
Sponsor: (1:01)
Donato's Prociutto Sandwich: (2:21)
Donato's Pesto Sandwich: (4:30)
Emily Moriko's Lemon Pasta: (7:42)
Angie Maze's Table Side Caesar: (10:22)
Outro: (13:42) - Krátké a kreslené filmy
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I feel so bad for the chef that invented Caesar’s salad dressing. His name was Caesar Cardini and he was a chef in Mexico. The dressing has nothing to do with the Roman Caesar lmao
I mean, the guy was Italian haha
I didn’t know this🙌🏻
It’s a great story, how and why he came up with Caesar salad.
@@meyouandsomesnacks Tasting History With Max Miller has a great video on caesar salad
@@bot7070 thank you 🤗
I saw this stitch where a really nice lady gave Emily tips and made a way tastier version of the lemon pasta. I feel like you’d find that way more interesting
Was coming to say the same
mammaculinaria!
@@svennue55 thanks I couldn’t remember her @
Yeah, Mammaculinaria! it actually got more views than Emily's dish. It looked amazing.
It's actually this guy's recipe:
czcams.com/video/IBPVwdEmkco/video.html
Live in Naples near to the place Donato works. The bread he (and all in Naples/Italy) uses is a lot Crunchy on the outside and nicely moist on the inside. The bread he uses in the videos is called "pane cafone".
Thanks! I’m 65, and I learn something new daily. Grazie!
I live in Naples too! But Naples, Florida 😉
Omg thank you for giving this bread a name. I've had it before but was too shy to ask the restaurant about it lol. It's incredible.
It's not even that though. The mozzarella David used is dry compared to Donato's
Yes, I'm neapolitan and my dad was one of the last bakers of this wonderful bread as this traditional bread is rapidly fading ❤ I miss his pane cafone so much! It was still good even after 3-4 days, and it's much more airy compared to the Italian bread used in the video.
I don’t know if it’s just because I’m Irish - but those first couple of sandwiches could be massively improved by a lashing of real butter 🧈
In his videos he is usually using a burrata instead of just a mozzarella. Imagine whipping cream until it's just starting to form the curds of butter and then while you are making your cheese instead of just squeezing the curd into a ball in the hot buttermilk you stretch it out and seal the whipped cream inside the cheese before you shock it in the ice water. Let that mozzarella stuffed with cream just sit and do its thing for a while until it's time to cut it up to put on a sandwich. When we see David squeezing the cheese as he puts it on that second sandwich, it probably should have been cream that is on the edge of being butter oozing out instead of the the whey the cheese was stored in.
ngl you sound French XD
I prefer butter with a lash of bread for my sandwiches
Olive oil would be the Mediterranean alternative to bump the moisture up
Irish butter is aaaaamazing
I don't want to be that italian, but i have to: Donato used what looks like a ciabatta and was much smaller than the one you used, also the prosciutto and the mozzarella in particular is much more moist here
Yes!!! The bread he used is waaay too dense too, which is probably the reason why it didn’t turn out the way he thought it would
Yeah as far as I know Donato uses bufala which is like - almost a liquid.
yeah i'm not even italian but even i know that's not what real mozzarella looks like. mozzarella is always dripping wet
You aren’t being « that Italian » at all, I also experienced backlash to see that gorgeous ciabatta replace by… what appears to be some sort of Italian country loaf ? Bold choice not gonna lie, the shape, texture and colouring is super different between the two
And Donate OBVIOUSLY teared the top part of the ciabatta so the thickness of the bread is equal for the bottom and top of the sandwich, plus he obviously used a less big chunk of bread for his sandwich anyways. If I weren’t vegetarian, I’d make this sandwich and I’d be damn tasty
7:42 She made "pasta al limone", which is definitely an Italian dish. As a quickie dish, it's very nice. To elevate it, zest the lemon, make the sauce separately with butter and lemon juice, then add the zest, and then add the pasta water and pasta. It should look "creamier" once you make the emulsion. But again, it looks okay, if a bit jarring with that big part of lemon in it. :)
Just FYI, but wood actually has antibacterial properties. So wooden bowls are a lot safer to eat out of compared to metal, and ESPECIALLY plastic bowls. Not only that, but wood requires a little more maintenance to keep them nice looking. which means if you see them in restaurants its basically guaranteed they wash and dry them extremely well.
Compare that to metal or plastic, where if restaurants are being lazy about their food safety, can get away with just lightly rinsing them and storing them while still wet. Which is a perfect breeding ground for bacteria to grow. Its also why plastic is awful, because plastic forms a lot more scratches that bacteria can make its way into, and is harder to sanitize.
With all that being said though, literally anything is totally safe to use as long as proper sensitization steps are followed.
anti-bacterial properties isnt the same as actually being bacteria free or sanitized. by literally no metric is wood a safer utensil or bowl than metal.
@@sweetembrace6706 maybe you should read peoples full comments before being ignorant online.
Antibacterial properties literally means it kills bacteria. Which means if bacteria is left on the surface due to improper sanitization then there's a good chance the material will kill off whatever was left. If something isn't anti bacterial then bacteria is left to just do its own thing for however long it wants.
E. Coli, Salmonella and Listeria all die off when left on most wood types in a matter of hours. Compared to a survival time of 20+ days when left on stainless steel.
And i clearly said at the end that as long as anything is properly sanitized its safe to eat with.
One thing about David's disgust with the wooden bowl is most woods are naturally anti-bacterial they've been tested repeatedly and come back with no more bacteria on them than dishes cleaned in a dishwasher.
me when i lie:
@@sweetembrace6706 Me when I refuse to look up a totally searchable statement: 🤡
I dunno about other places, but the first "sandwich" is something workers( mostly construction one's) eat when it's lunch break here in Italy. I had some of it when I was younger and I worked during summer
Yeah, that looks like a perfectly fine sandwich. No idea why Americans are so obsessed with wet sandwiches.
about the wooden bowl, there’s quite a bit of research on how wood utensils (cutting boards, spatulas, etc) don’t actually retain more bacteria than NSF plastics. So, as long as they actually clean the bowl, it’s not a huge problem
Which method do you use to clean your wooden cutting board?
@@sharroon7574 Depends on how i used it. I generally just sanitize with 50/50 water and vinegar. If it was meat or something messy i’ll scrub it down with soap and warm water first, then sanitize. Then, to keep the wood healthy and smooth, I just coat it with a thin layer of mineral oil before putting it away.
I would just avoid using the dishwasher or extremely hot water. The wood can and will warp, and at that point it won’t really be a cutting board anymore
@@GabrielVXIX ok thanks
I think David needs to try some of Cupcake Jemma recipes, especially those crazy ass layer cakes
The lemon meringue or salted caramel layer cake would be great. Or a more complex cupcake recipe.
I think for the first sandwich you are supposed to use burrata and not mozzarella, so it would be more moist
I would say the most fun way to do the sauce is in a mortar and pestle, especially if you’ve got a nice big one, since you’re doing a thing and watching it come together but not struggling with forks
I'm sure someone has already said this, but the place in Tijuana where Caesar salad was invented in the '20s is still around and still doing tableside Caesar salads similar to this one but with the OG recipe. I'm obsessed with Caesar salads so obviously I had to go and it such a fun experience and a great salad (obviously). I highly recommend it for anybody in the TJ/San Diego area!!!
I actually have made that "lemon pasta" dish before and it's amazing. But the thing is I saw it from a chef and not from the tiktok, I don't know who she is. The key difference I believe it could be that the way I saw it you put the lemon juice on a pan with some olive oil and chopped up garlic, then you finish the pasta right over there and add some lemon zest, instead of the whole ass lemon. I don't intend to trying it her way but the way I've tried it's amazing and doesn't need anything else really, or maybe my standards are not that high
BA has a tasty recipe for lemon pasta
I believe it's called pasta al Limone. The pasta queen has a nice video on it too! 😊
The Pasta Queen maybe? Your descriptor sounds exactly like her video.
I was quite confused about the juiced lemon halves laying on the pasta like a corpse, and about the fact that there wasn’t any lemon zest. Lemon zest would certainly up the lemon flavour without adding more acidity. It could also double as a way better garnish. I’m sure some black pepper or parsley (as mentioned by David) would be nice as well and probably balance out the dish some more.
the reason you couldn't properly make the salad dressing is the thing you wrongly shit talked. there is a reason why many cousines use wooden and stone bowls/mortars because it's their textures and grittyness that allows things to emulsify properly. and no, wooden utensils when properly cared for are not bacteria infested.
It boggles my mind when he acts like he knows best when he knows he is just a novice.
get him jade
@@dogcatdogable also he says the wooden bowl is bacteria riddled when it fact some woods are naturally antibacterial such as the ones used to make traditional soya sauce or some unpasteurized cheeses. When I was in cooking school the bowls used in making table side Caesar salads the bowls were sprayed clean after each use and then wiped with vinegar to decontaminate the surface.
Put our boy in his place! Said with love lol
he was fine using a wooden spatula in the pasta but thinks a wooden bowl is bad?
The first recipe is actually really common sandwich to have in Italy. I had those constantly when I lived in Rome. I didn’t mind the ratios to be honest. Must be my true Italianesss showing.
I make a lemon pasta with those ingredients plus fresh ground pepper, Italian seasonings, fresh garlic, and crushed red pepper. I assume the cheese they used was Parmesano Reggiano. Lots and lots of that to help make the sauce creamy with the pasta water. I am obsessed with it this summer.
I sometimes add trashed microwaved pepperoni with it’s made grease to add a protein when I am feeling like being bad. It is a cool contrast!
I would like to see you do some episodes where you review a tik tok and then after you find its deficiencies give it your own spin and show us some more of your creativity. I have watched you for years and you sound really on key with your thoughts and i think you could produce some top notch stuff of your own!
lmao, emily putting the juiced lemons in the pot made me so irrationally angry. like NO, put those things back where they came from or so help meeee. but i was also excited to see you try it out lol
Hey David Seymour! for the first italian sandwich recipe, I would recommend using a softer bread like ciabatta because the bread you used was too hard, perhaps that could work.
Keep on kickin butt my friend
wooden bowls or utensils Etc. have anti-bacterial in the wood naturally so it won't be as as dirty as you think it would be!
I worked as a Server in a fine dining restaurant where we did Tableside Caesar Salads. It is a LOT of work and I still have PTSD from years of doing this. Just watching gave me flashbacks lol
Since I don’t watch TikTok I like that you do them so I can see what all the buzz all about.
Yeah number one is 100% dependent on the ingredients. They could’ve added a few things to “improve” the simplicity, but your mozzarella was not right and the bread and prosciutto didn’t look great 😅
Also pasta and risotto al limone is SO GOOD! I agree with some black pepper (not the US amount though).
@@blabhblaja sooo.... that means more right? I've seen in so many recipes by US chefs with pepper in them it, they use such skimpy amounts, like why even put pepper if you're going to put so less??
so gad you mentioned this! there's no way to compare!!
For that sandwich, If the bread were thinner I could see your version of bread coming out way better. Thought reading other comments it sounds like you just got the bread all wrong.
If any one comments first yall lying as David got his comment there and done
First.
love the work David, keep it up!!!
Dude that bit with the giant cartoon sandwich, and then your face overlay had me dyin
I love all of the content recently 10/10
Leaving those lemons in... Gross. Lemon piths can add a very bitter taste that can overpower and ruin a dish. Made enough lemon picatta to tell you from experience
The peel typically won’t leave a bitter taste of cooked plenty but the seeds definitely will!
I rarely actively like videos on YT, but I appreciate your honesty.
If you’re looking for the best lemon pasta recipe, it’s 100% Molly Baz’s Pasta al Limon from Bon Apetit. I’ve tried them all, and to this day it’s still one of my all time favorite pasta dishes in general. Please recreate it and maybe put it head to head with other lemon pasta recipes!
All seemed quite good until she hucking put heavy cream in it. It's supposed to be an emulsion of oil in lemon juice and pasta water! It's like putting cream in carbonara, an italian would beat you with the fork if you'd serve him that.
@@AlexLapugean just a different take. It’s certainly not supposed to be classic. It’s rich and indulgent for sure, but it’s damn good
@@JBbenanti People are surely free to experiment and some experiments can be good for sure, I'm not saying that. My problem is when people still call it something that it is not. Like when you put cream and garlic in carbonara, that is not carbonara any more. And it's especially bad when this happens in restaurants, because you then have expectation, and somebody ordering carbonara wants precisely that. It's also band for cooking videos, if not explicitly mentioned it is not authentic, because people exposed to that get the wrong impresion about a dish.
When David said cacio e pepe is simple to make ... my heart simply sank
I personally LOVE these videos (but I love all of your videos!!)
Just wanted to let you know I usually catch every one of your vids within 24 hours to watch. I'll be leaving a like from now on!
i like the tiktoktests! ♡
I enjoy all your videos!
BROOO, when did you hit over 500k subscribers 😲😱👏🏻
I remember when we were celebrating 200k 🤧🤧
Good job👍🏻
Pasta alla limone (lemon pasta) is a pretty common pasta dish in Italy
I mean it's pasta al limone just made in an odd way.
fresh lemon zest and cracked black pepper over that pasta would help a lot, i think
Wait why is the wooden bowl ratty and infested? Isn’t wood anti-bacterial?
It usually isn't, as wood is generally porous and can grab onto water real well, and thus bacteria.
@@pepsdeps I think you’re thinking of plastic. Wood is definitely anti-bacterial.
@@pepsdeps If wood is cared for correctly - i.e treated regularly wood actually traps the bacteria and kills it
@@pepsdeps it actually is generally very anti bacterial. Depends on the wood but the common ones used for chopping boards are anti-bacterial. Many tests on teak, oak, bamboo and pine all come back with similar bacterial levels as dishes straight from a dishwasher.
'anti-bacterial' is NOT the same as bacteria free. please stop using nearly meaningless buzzwords. wood is porous and is not safe.
I feel like the first one should just be open face. Also definitely needs Olive Oil, Tomato, and fresh Cracked Pepper.
Not sure I would even consider that a sandwich.
those boards are naturally antimicrobiable so its perfectly safe
So, cool thing about that salad. It was actually invented for tableside service to make it easier for kitchen staff.
Yup in tijuana mexico. So ceasars salad is mexican
i personally love all your content including the tiktok recipe testing and i dont mind if you do more of it
I do lemon pasta all the time but I brown the butter, zest the lemons and add that & some chili flakes to the sauce & mix the cheese into the pasta in the pot so it combined better. It's absolutely delicious.
In the clip of the sandwich dude you included, it looked like he put some kind of marinaded zucchini and a pesto on top of his. That would have likely helped a good bit, though there's still way too much bread compared to the filling.
Edit: nevermind. This is why you should watch the whole video before commenting. Carry on.
It’s so crazy how far you’ve come 🥹 I remember watching your first videos doing buzzfeed recipes in your moms kitchen and look at you now 😭
Looking good David!
A salad video sounds awesome!
That lemon pasta is a staple in my house for summer, has been for years. I do it with different veggies, chicken, shrimp, and or herbs.
No olive oil and vinegar for that first one? Maybe add summer tomato for a hybrid Caprese BLT (prosciutto standing in for bacon, nix the lettuce)? I would eat either, but not dry.
I'm so glad toy said caucasian American because alot of times people mention " American tastes" or "American recipes " its not stuff I'm making or eating. It usually includes ranch or mayo, both of which I rarely have in my house🤣
You*
I´ll probably get hated on by Italians but I believe the bread thing is not your fault. I'm from Germany but visited Italy many times. I eat away from the tourist traps and...Italian bread is rather dry compared to what I'm used to from Germany. If you go to any bistro/bakery type of place and want to get a sandwich like this it will most likely be very dry. The ingredients themselves are - except the bread - great quality (cheese, ham, tomatoes, salad etc.) however there is usually little to no sauce of any kind and the bread will be dry. If you don't like that, stay away from Italian sandwiches. If I was to make a sandwich with prosciutto and mozzarella I would take two rather slim slices of this type of white bread or take some German whole wheat bread, toast it in the toaster or in a pan with a little olive oil, then spread pesto on it, pepper it, add the prosciutto, the mozzarella and some basil leaves and tomatoes or arugula.
Just spent a week in Italy and agree
foccacia and ciabatta are really good, but aside from that my bread experience in italy was lacking. tuscan bread is terrible, it doesn't have any salt at all.
I used to be very basic and only like salads with ranch dressing, then I was an Italian dressing nut for awhile. Now, I’m extra _and_ basic because my favorite salad is a Buffalo chicken salad with ranch dressing … the way the the buffalo sauce mixes in with the ranch 😋
I've never seen a cesar dressing recipe that calls for hot sauce before! How interesting. But yeah I agree with the other commenter who said a mortar and pestle is probably better than forks, although you've just mentioned a food blender and yeah that's probably the way to go...
I feel like his sandwiches should’ve gotten like…toasted or something
just make everything thinner...
people are out here making fun of american portion sizes and then pulling this shit
My guess is - at the shop they actually make sandwiches with freshly baked bread. There are not many things that can beat fresh bread+cheese+ham or even fresh bread+butter.
@@RubyJamez fresh bread, ghee and sugar...
Fresh bread and dairy fat is near-literally heavenly.
That lemon pasta looks amazing…
I first ran across the recipe for Caesar dressing long before I ever ate any and always wanted to try it. I ALWAYS get Caesar salad if it is on the menu!
Love this. My eldest daughter and I used to take the pesto we made (2 c. packed basil leaves, 3-6 cloves garlic, about 3(I probably used 5) oz parmesan cut into chunks, 2Tbs butter optional, 1/4-1/3 c extra virgin olive oil, 1/3-1/2 c almonds or pine nuts and I almost forgot, some parsley; place all into food processor or blender and some people use a squeeze of lemon; I do not (half at a time if it's a blender) and smear it onto rice cakes like it was peanut butter. Now you know. That sandwich and the Caesar dressing looks SOooooo good. I'll definitely be trying the dressing.👍
he cant eat nuts
Idk what happened; I can't access your reply. I haven't disabled any permissions. 🤷
My boyfriend regularly makes me lemon and Parmigiano pasta, and it's super good. He uses the zest only and the cheese, not the juice and butter (except a small bit to prevent the pasta from sticking). He got the recipe from his Mom. Garnish with fresh parsley !
If you're looking to try more of those TikTok recipes, how about Chicken & Waffles by Samseats?
You throw the lemon halves in to pick up all the extra oils on the rind. that’s also a Frank Prisinzano recipe I believe 🍋
I don’t understand why she doesn’t just zest the lemons to do that. Her popularity mystifies me
That sign off was abrupt! Really fun video.
Tasting History recently did an episode on cesar salad. It's always been served table side, interestingly enough
idk why i haven't received any notification from your channel in months and then i just remembered about you and came to check xD damn yt
emily's recipe is basically pasta al limone, so definitely falls into the quick and easy italian pasta staples
Lemon pasta is my favorite 😍
That’s litteraly jusy like pasta al limone
Was a tad freaked when I had my first real Caesar salad, but it was so flipping good I didn’t care! My favorite salad of all!!
yaay im early ily david
If you want a real good pasta with lemon and butter, try "Pasta all'Emiliana": egg noodles, butter, crisp prosciutto crudo and lemon zest ;) Easy and veeeery good
Ooooor, an actually authentic "Pasta al Limone", which has been tried and tested for years and years. That TikTok had almost nothing in common with an authentic one. Following a lot of these bad/butchered recipes can give a lot of people a totally wrong impresion about a dish. A shame a lot of these TikTok "chefs" get so famous...
Never stop lol
TWENTY- THREE STAB WOUNDS
sir ur references *chefs kiss*
That prociutto sandwich throws me back to when I was in Italy in May and ate like three of that exact sandwich because it was the perfect sustenance for hiking on the coast. It's like an Italian version of Jimmy John's Slim 1, if you're familiar. Nothing fancy at all but absolutely delicious in its simplicity. I think yours was just wayyyyy too bready. A basic hoagie roll or maybe like a French loaf would work fine I think.
Lol the dry bread bite killed me🤣 everyone who has ate proper Italian bread knows this feeling well
Yeah it's weird you fell off my recommended for a while but uh welcome back apparently. Love the video
I’ve made that lemon pasta and it’s great. I added zest and parsley. I’ll try capers next time. 👍🏻❤️
David’s story: guess what I’m making!
*obviously Cesar salad, but hyped*
Loved the Detroit become human reference ! Great vid
prosciutto and mozzarella is a classic combination in sandwitches - using less bread and maybe toasting the panino would help a lot and make it more palatable with cheese that isn't fresh or kept in liquid.
You had me at that second sandwich. 🤤
I’d love to find a good recipe for the Caesar dressing. My adult son loves Caesar salad. But I’d definitely whip mine up in my mini food processor.
I lold so hard at the first recipe, here in my little neapolitan town we call that stuff "marenna" and YES, we eat it all. We really exaggerate with the portions I know I know 😂 by the way as some other commenter pointed out, the Italian bread you used was just too dry, with our traditional neapolitan bread the "marenna" is waaaaaay better because the bread is airy and crunchy and isn't as dry as other kinds of bread.
I didn’t realize the capers went into Cesar dressing. We’ve had it several times table side and there was never capers so I wonder if it just depends on where you’re from but I’m interested in the original dressing from Mexico
I always knew it was named after the restaurant where it was made but didn't realize that restaurant was in Tijuana until you inspired me to search it's origins just now!
Yeah, you can find the original recipe from the actual original restaurant here: /watch?v=lXtydu5bZAs
Make sure to use the freshest 🍋 when you make this pasta dish
Cheers from San Diego California
For that first bread, I'd be brushing some top-notch extra virgin olive oil, probably rather heavy as well. On further thought a cross (sandwich) cut with that first loaf because that much ultra crust just might not be workable in sandwich form.
My mother worked at a restaurant that made an epic tableside ceasar salad. No capers but more or less spot on except they used a mortar and pestle in addition to the bowl for getting a much smoother paste.
Do you normally use Irish butter?
The first sandwich is just a normal Italian sandwich, we don't use pesto in Italy for sandwich, and the most sauce you can find on a homecooked Italian sandwich is olive oil and salt.
glad you're still uploading
The first one, i think if it wasn't a crusty loaf, and it was smaller, it would probably be good, maybe butter the bread.
That caesar joke was pretty cool
You should make a Bayashi TikTok recipe, I feel like he’s getting more chaotic by the day 💀 that would make a great video
*raises hand for the joke at the end*
Admittedly, it did make me laugh so, thank you David, well worth it (especially being at work in this damned heat :( )
I love the tik tic recipe ones..🤷🏼♀️
And it’s OBVIOUSLY all about me..teehee
I'd love to see you recreate some of the creations in Roll for Sandwich on tiktok
found a video i haven't seen 🤩🤩🤩