Italian Chef Reacts to GORDON RAMSAY Guide to Italian Cooking
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- čas přidán 11. 04. 2023
- Gordon did it again 😭
This time he put a whole steak on top of pasta... who's going to tell him that this thing is completely wrong? Meat is ok in pasta but not in this way! He did a great job with the other dishes but the Pasta he made was not traditional at all 🙎🏻♂️
😌This is @gordonramsay original video • Gordon Ramsay's Guide ...
#gordonramsay #reaction #italianfood
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Can Gordon reedem himself with this video?
So its not an ancient dish called pasta a la steakio huh 😂😉 . But i have never put a steak on pasta tbh. Doesn't like something very logical.
Just to give my take Gordon seems way more relaxed than when he was pursuing his 3rd Michelin star and he had folks to impress. I agree with you Vincenzo he has an attitude that he can do whatever he wants because of his clout. The only thing I can think is he was displaying the pasta underneath to make the slow cooked cheek and sauce as the Center piece of his dish but you are right calling it a proper Raghu is off base when incorporating an Italian method. Best he just call it Ramsey’s take on Italian Raghu and go easy on the parsley. 2 things that are consistent with his style large onions and too much waste of olive oil when unnecessary when mixing pasta. The main point I got that he simply overlooks is his pasta will be dry and no longer enjoyable unless well-mixed with sauce. Also tell his audience the meat would be better pulled apart and mixed into the dish…
@@mandroid51 who did you write a 500 word essay?
@@DogeDaSlav once I started I couldn’t stop :)
@@mandroid51 that's what I told my girlfriend last night
The Italian uncle roger
Oh yes, you can call me Zio Vincenzo!
Just a wannabe uncle Roger
@@suprajai this dude had a collab with uncle roger
Except Vincenzo is sane and a cool guy
@suprajai you have no idea what you're talking about!!! Uncle Roger is a comedian, not from China, not a chef, and just an American with a fake Asian persona trying to get laughs.
Vincenzo is a CHEF, from ITALY, not a comedian, just funny, and doing constructive criticism with flare.
French ragout is stew. Gordon is simply expressing his French understanding of food which is the opposite of the Italian thinking of food.😂
Ahahha same ingredients but opposite way of cooking
French ragout is not chopped/mixed? I'd figure the long stew would allow for easy pull-apart in the sauce either way
Can you explain the difference in the two cuisines views on food ? Is it just fancy vs simple?
It's so wholesome to see Vincenzo happy for once when reacting to people cooking Italian dishes! But it's also somewhat unfamiliar. 😄
Ahahahah 🙈🙈
lotta fusion going on in chef world. they got room to be creative. if it tastes good is what really matters no!?
@@christianhansen3292 but don't call a dish it's traditional name, because it's not the original.
chef ramsey can be truly upsetting, however some things are absolutely "toxic".
@@solokom That's definitely a cultural thing. English people don't care about the traditional recipe as long as it's close enough and tastes good.
i love when Vincenzo starts speaking italian when mad XD
Hahahaha I just can’t help myself!!
and biting his hand! 😆
Growing up around NYC, we'd call some of those phrases "Sicilian"; I wonder if that's an accurate placing.
The hand gestures, too; brings me back to my early years when they were as much a form of traffic signaling as brake lights are.
Vincenzo You're the best. Straight to the point, absolutely mastered italian cuisine, good sense of humour, what can be better? Love your videos. Cheers from Poland.
Thank you so much for the support! It means a lot 🙏🏻 Glad to hear you're enjoying my content! 😊🍝
Who can know Italian cuisine better than Italians? No offense to other chefs, but when it comes to authenticity you can only go on one place.
@@NIKOLAP7 True.
@@NIKOLAP7 You'd be amazed how many Italians cook like crap. I love Italian cuisine, it's my favourite. I always enjoy good tips and Vincenzo makes me love it even more
@@tomz4332 I know that, I think that especially goes for younger Italians. But, the authenticity in the Italian cuisine is still alive and well.
I love the reactions and it's hard to find any others doing this. You are doing a great job definitely 😁
Thanks for watching 🙏🏻 oh wow this is great to hear, I’m really glad you enjoy my reaction videos! Stay tuned for more
I appreciate that you point out what a traditional recipe is supposed to be, in this case Ragu. It can be confusing when chefs create their own versions that are nothing like the actual recipe. It’s not bad to be creative, but a chef needs to know the basics first. Thank you!
Basics are really important! Thank you my friend
it is only about names, you can be as creative as you like but change the names of your dishes please
What basics?? This is a ragu but from specific regions of italy. Vincenzo is off with this
You're yelling at Gordon like he yells in hell's kitchen! Get him Vincenzo! Get him! 😁
I yell stronger 😂😂
MAMMA MIA.
I used to be the guy who would just put sauce on top of the pasta. Then I tried doing it the Italian way - letting them "make love" to each other along with some of the pasta water - and I was amazed at how much of a difference it makes.
Any chance of reacting to Chef John (Food Wishes on YT)? His channel is one of the biggest and oldest cooking channels on YT. Would love your take on his recipes.
Thanks for sharing your experience! 😄👨🍳 I'm glad you discovered the traditional Italian way of making pasta. Maybe I will react to it! Thank you 😊🍝
Oh no, Chef John holds a special place in my heart, don't be too harsh when you do react to him 😬
Same here. It's almost like I wasted half of my life eating pasta the wrong way.
The basic rule I'm teaching my son in regards to pasta, once he is old enough, "you always finish paste in the pan".
Orzo is delicious! It has a great mouth feel. It's very nostalgic for me. We would have it with butter and cheese very simple
Yea orzo is delicious, I love it during summer like a salad with other ingredients
Like parmiaggno
I really find Italian accent relaxing. Everytime I eat good food, my accent all of a sudden becomes Italian, and I am a Filipino.
Thank you for the compliment! 😊 That's the magic of Italian food, it transports you to another place. Have fun cooking and let me know how it goes! 🍝👨🍳
French-Canadian, here! Orzo salad is by far my favorite thing to make. I have it every week! It's easy and you can give it any flavour you want and you get a good quantity of food for cheap.
Thank you for sharing your favorite recipe! Orzo salad is a fantastic dish that can be customized to anyone's liking. 😋
Well that escalated slower than expected 🤣
Ahahhahhah I'm getting calmer
"Mix it with the sauce! Hello, MIX IT WITH THE SAUCE!!!"
I love this part lol
Your channel brings out the Italian in me. I am only half Italian though. It is 2 in the morning and I am supposed to be asleep. I am instead binge watching Vincenzos' Plate.
Thank you for your support, it means a lot 🙏🏻 Hope you enjoyed the videos and have fun cooking some delicious Italian food!
In Turkey you use the Orzo pasta whenever you are making rice. So it's quite popular around here.
And we are a country that eats rice a lot.
Thanks for sharing! Interesting to learn about Orzo pasta in Turkey 🇹🇷🍝 Do you have a favorite Italian recipe you’d like to see on my channel? 😊🍴
Oooooh, yes, Vincenzo! Please make a recipe for orzo pasta salad! Also, I love when you speak Italian, I learn a bit every time. MA CHE FAI????
Ciao amico! Orzo pasta salad recipe is coming soon, stay tuned! 😋 Happy to hear you're enjoying my Italian speaking too! 👨🍳🇮🇹 Grazie mille!
Every time I watch one of your videos, it motivates me to improve the preparation of my meals. Thanks again!
Thank you so much for your support! It's always great to hear that my videos inspire people to improve their cooking skills 😊👨🍳
You're right! The pasta becomes cold and hard if it isn't stir properly within the sauce. Not only that but he needs to stir the pasta inside a heated pan to help intensify the flavors. Enriching the sauce with hot pasta water.
Exactly! 🍝🔥 Stirring the pasta into the sauce, using pasta water, and heating it together really brings out the flavors. Let's keep those Italian cooking techniques in mind for the perfect dish! 👨🍳🇮🇹👌😄
My man Vincenzo, that screaming goat had my eyes in tears 😂😂 and the way you grumble at gordon whem he messes up i love it 🤣
Glad you find this entertaining. Is there anything else you'd like to see?
@@vincenzosplate keep doing what you do. You're doing great. I've learned a lot with your recipies.
The day i have a video of my carbonara i will send to you so you can roast me 😂
Cheers!
What a rollercoaster ride of a video reaction... But it had me rolling LMAO 🤣🤣🤣🤣
😂😂😂
"Don't touch your son, focus on the pasta!!!" 🤣
Haha, that's a classic moment! 😂 Priorities in the kitchen, right? No touching, just pasta perfection! 🍝👩🍳🤣
🤣😂🤣😂🤣
I’m so glad you finally reacted to this because when I first saw it I go you know Gordon knocked it out of the park maybe Vincenzo will see Gordon does know what he’s doing when it comes to Italian at least somewhat 😂 I learn from both of you guys
Thank you! Yeah I had to react to it ahaha
wait, wait, wait ; Vincenzo's favourite cheese is "Burrata" ??? :O .... i could've bet my right arm it was " Pecorino Romano "... he has a barrel of it just for home use ( wich i don't judge , i wish i would have the same amount, but here in Romania it's pretty expensive :D )
Haha, I love Pecorino Romano too, but Burrata is definitely my favourite cheese 😉 Thanks for watching my videos all the way from Romania! 🇷🇴🍴🇮🇹
"don't touch your son, focus on the pasta"
I laughed so hard, hahaha.
😂😂😂
Orzo is likely so popular because of how popular is rice pilaf! At least in the US, its a common dish in many restaurants.
I ALSO LOVE WHEN U SPEAK HALF ENGLISH AND HALF ITALIAN i can feel your feelings :D
It always happens when I'm angry ahah
Love your videos, way to go cheers from argentina, another land where we love pasta and have strong italian roots
Thanks for your support! It's great to hear from someone who shares the same passion for Italian food 🍝🇮🇹 Hope you enjoy my recipes and keep cooking with me!
Hi Mr. Vincenzo, I just discovered your channel, your videos are so funny and informative! I have to say I like so much the simplicity in ingredients you promote, also I love your red sauces, please show us more - red sauces are my favorite 😊 love from Greece ❤
Thank you for your feedback! Red sauces are a classic in Italian cuisine, we'll definitely showcase more in upcoming videos 🇮🇹❤️️
Καλημέρα! Ανακάλυψα τον Vincenzo πριν από ένα χρόνο και κάτι και έχω δει σχεδόν όλα του τα βίντεο! Φοβερές συνταγές με απλό τρόπο που μπορεί να κάνει ο οποιοσδήποτε, χωρίς εξεζητημένες τεχνικές και 500 υλικά... και το κυριότερο, το χιούμορ του τύπου είναι όλα τα λεφτά! Έχει ένα βίντεο στο οποίο κατακεραυνώνει τον δικό μας τον Πετρετζίκη που πάει να κάνει "καρμπονάρα" με μπεσαμέλ! Καλή Ανάσταση!
Love it when you fly off the handle at him. Watch more of his videos and pick at him.
Thank you for your support!!
I saw that other video, honestly thought you were gonna pull your head off your shoulder out of anger, Hahahaha.
😂😂😂
I'm not a cook, but I still don't understand why they pour oil into water when cooking spaghetti or macaroni. First, water and oil cannot mix, everyone knows that from school. The oil will just float on the surface. Second, it will only grease the spaghetti, making it harder for the sauce to stick to it, since it is already greasy.
That's because you understand basic science and cooking is mostly science.
I was told it helps keep the noodles from sticking to the pan and each other (which is BS)
I think it's just for the show, it's basic science as you said!4
"don't touch your son, focus on the pasta!"
😂😂😂
Important thing first ahah
Vincenzo, grazie for your videos! I recently made a lasagna and I watched your video as well as Pasta Grammar's as a guide. I absolutely love your energy and passion, and hopefully I'll be able to cook you some too!!
Your support means a lot! It's fantastic that you explored different sources for guidance. Keep up the passion for cooking and share your creations. I'd be honored to taste your dishes one day! 🍽️👨🍳🇮🇹
new drinking game: take a shot every time gordon salts his pasta in the colander, olive oils the pasta water, and olive oils the pasta in the colander
You gonna be drunk after that video 😂
And chops the basil.
gotta be drunk before watching gordon f up italian food 🤷♀
Dude, you know your pasta dishes! Love your recipes....
Thank you for your kind words, it means a lot to me! 😊 Hope you continue to enjoy my recipes!
The ragu he made would be a Neapolitan ragu where the meat is jeot whole, celery and carrots aren't used and it's served with the meat still whole. You pull it apart with your fork. Also the sauce isn't mixed through with his meal for visual contrast. It's usually done for food photography or in fancy restaurants, I also prefer it to be mixed but mixing it in the plate doesn't change the flavor.
That's interesting, thanks for sharing your knowledge about Neapolitan ragu. The visual presentation of the dish can definitely make a difference in the overall dining experience, but ultimately it's the taste that counts!
exactly. At least one person here knows what's going on. Vincenzo for some reason is a lot harsher on Ramsay than other chefs and doesn't give him the benefit of the doubt.
So many uneducated comments.
Orzo pasta is fantastic in the summer for a cold salad with some fresh veggies and cheese and sometimes a meat protein.
Thanks for the suggestion! Orzo pasta salad is perfect for hot summer days 🌞🍴
I've been following your videos for a while now and I have one question regarding basil. I comeplely get why not to chop basil on the chopping board, but if I'm in a hurry and need to use a large quantity of basil, couldn't I roll up the basil leaves and use kitchen shears instead? Or would I be risking bruising the leaves and not getting as much impact from them?
Absolutely! Rolling basil leaves and using kitchen shears is a great way to save time. Just be careful not to bruise the leaves and you should still get great flavor. Thanks for the question! 🌿👨🍳
Love this!! I love Gordon Ramsay and this is so fun!
Hi, thanks for watching the video! I’m glad you enjoyed it 🙏🏻 what do you think of Gordon’s dishes?
@@vincenzosplate I think they're good but he should work with an Italian chef more often!
@@talosheeg he's very arrogant when it comes to italian cooking and thinks he's an expert just cause he's a professional chef. Which is incorrect, you have to study the food culture to get the recipes correct, just average food science won't cut it.
@@simonnorgren2911 He's been called out before for that in other cultures too. I believe a chef in Thailand (I could be wrong I know it was an Asian country) told him he completely failed at recreating a local dish.
@@MonstehDinosawr yea it was chef mukdaeng a pretty famous chef here. But I do feel like he does learn from his mistakes more than many other chef out there (uncle roger might agree with yk who)
this is the first time I heard of Orzo pasta, but here in Slovakia, we have something, that in school cantines is called 'slovakian rice', and it is really similar actually :o but we use it as a side dish to meat with gravy
Hey there! Thank you for sharing your traditional Slovakian rice dish, it sounds very interesting and I'm sure it tastes amazing! 🤤
jo, i think the reason why the pasta maker said, its one of his best selling pasta ist maybe because of this. he sells it as orzo pasta, as the slovak pasta, and i think it has much similarities to the greek Kritharaki pasta. Everthing is adding up there. I just guess that many restaurants outside greece buy the Orzo pasta instead of the original greek one.
Every time he swears at Gordon in Italian, it cracks me up
😂😂😂
I don't think there's a single other youtuber who can make me psray my beer out of explosive laughter like Vincenzo can. I've shared Vincenzo's videos with a dozen people and they all found it funny, too.
I agree with you, brother. Food is not just whatever you feel like putting into a pot. It's about culture and building flavours properly.
Good on you, mate, for calling out what just does't work!
Cow milk Burrata is also pretty nice for breakfast, it might not be approved by Italiens but i love to put it under jam ( like strawberry jam ). It tastes like bread with solid milk and stawberry jam on top.
You dont need approval to enjoy food your way. Ricotta and jam are meant to be
You don't need our approval for you to enjoy our food, we just like to recommend what works best for you guys but if you have something else you want to try, that's all good!
Everytime i see Ramsay cooking Italian food my eyes hurts
Italian Nonnas are now locking their doors just to avoid Gordon. 🤣
I absolutely loved this reaction! Very funny, and informative!
Glad you enjoyed it! I had a lot of fun making this video 😂👨🍳 Don't forget to check out my other videos for more fun and informative content!
You even dont`t need the oil in the water when the pot is small. You can just stir the pasta and it doesn`t stick together. Easy!
Well said 👏🏻👏🏻👏🏻
Where I am from we also eat pasta the way Gordon prepared the last dish. Your reactions are hilarious 😂😂😂😂😂
Haha! 😄 Well, different regions have their unique twists on pasta. Glad you find the reactions entertaining! Let's keep the pasta love alive! 🍝❤️🤣
@@vincenzosplate But that's why you need to do a bit of research yourself sometimes before providing false information. Especially since one can't possible known/have tried or cooked the dishes from all parts of italy.
"Don't touch your son! Focus on the pasta!"
- Vincenzo
😂😂😂
I grow a large planter of basil near my front door. Every time I pass by, I eat several leaves. I've also rubbed the leaves on like perfume. The lovely aroma follows me all day.
The echo of Vincenzo's voice aloud when he's making a point🌩️⚡🤪🤣😅
Ahahah thanks for your feedback! 🤗👨🍳
Here's my guide to Italian cooking:
1. Extra virgin olive oil always.
2. The only herbs you ever need are: Oregano for pizze and chicken dishes, doesn't go that well on pasta; marjoram for fish, seafood and soups, oil-based pasta; fennel, if the Italian sausage you bought doesn't taste Italian enough; and the holy king of herbs, Basil goes on everything.
4. Never blend the tomatoes, sauce will go bitter, crush with your hands only.
5. Cheese + Fish = No.
6. Parmigiano-Reggiano, if you can't get it then find Parmesan-style cheese so long as it's in a whole block, some local brands make really cheap but acceptable quality Parmesan-style cheeses with nice flavor. Avoid the pre-grated ones in bottle, they taste weird and won't melt on your pasta! Otherwise you can always make muddica atturrata, just grate some bread and either toast or fry it.
7. Pineapple on pizza? Not my cup of tea but if you really want it then make a pizza bianca with strong flavored cheeses (like gorgonzola) and put a few slices of fresh (not canned) pineapple. Never put pineapple in a pizza with tomato sauce.
8. The less ingredients you put in your dishes, the better the experience, especially when using good quality ingredients. Mix too many ingredients together and you won't really taste them all.
9. Fresh home made pasta wins. There are a lot of variants apart from 00 flour + egg and semolina + water. Go figure them out.
10. Not everything uses garlic.
11. Just have fun cooking.
My favorite pineapple pizza is definitely an American recipe.
Tomato sauce with basil, oregano, marjoram, parsley adjusted to how you like it.
Thicker than Neapolitan crust, standard American style crust.
Mozzarella and Munster cheese blend that entirely covers the sauce.
Sliced pickled jalapeno peppers, and canned pineapple in heavy syrup.
Finished with red pepper flakes and parmesan.
The peppers are the heat, the jalapeno pickling and pineapple are the sour. The pineapple sweet counters the jalapeno burn heat...
The parmesan does a beautiful salt layer that balances the other two, and the red chili flake lets you bring the heat up to your preferred level after the parmesan cooled it down.
The Munster makes a nice cheese blend with American style mozzarella adding in the needed fat flavor missing from our mozzarella.
The end result is balanced hot sweet and salty.
Totally different than Italian pizza. Without the sugar the pineapple wouldn't cut the jalapeno burn enough. ❤
@@carrieullrich5059 Yeah, to each their own. I prefer pizza the Italian way, honestly.
Your tips are very helpful and informative. I appreciate you taking the time to share your knowledge and expertise. Grazie!
Tbh that fennel fritata looked absolutely delicious. 😊😊😊😊😊
Just that 😂😂😂
Vincenzo, that's another great line to put on an apron - "I use large pots and I like to touch my food".😂
hahahahha great sexy line 😂😂😂
I love it all about Vincenzo reactions, recipes and tips🙂✨and love sense of humour so funny 🎉😘
Thanks for your kind words! Glad you enjoy my reactions, recipes, tips and humor. 😊👨🍳🇮🇹
Love the reacting video vincenzo love your content your a amazing CZcamsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Thank you my friend for watching the video! Love to hear my videos bring a smile to your face 🙏🏻❤️ it’s always a pleasure for me!
He's missing the peas
Hahaha omg you’re right 😂
12:25 i love how vincenzo's accent grows thicker the angrier he is
Haha, that's a classic moment! 😂 The Italian passion comes through when the pasta isn't up to par! 🇮🇹🍝😄
My high school Italian teacher used to exclaim managgia la miseria when the students exasperated her. This video brings me back.
I like that he says ma che fai, not ma che fa. Informal language puts him in his place.
It's strange, it's like the real sauce is that olive oil blend he makes in the colander, the actual meat and red sauce he makes is like a side flavor. I'd like to try it once, but I think the traditional way is best.
Traditional way is always the best 🥰🥰🥰
Hello Vincenzo!!! Talking about orzo, you need to try what i like to call orzotto :) it uses the same technique as risotto but with orzo, really luscious and satisfying, costumizable and quicker to make (perfect for lunch!!) 😄
I'll definitely give that a try, how do you make yours?
@@vincenzosplate I'll dm you one of my own recipes on instagram to give you an idea 😄!
@@vincenzosplate I tagged you in the post since I can't seem to be able to dm you!
Uh, I'd love... LOVE to see you two do a video soon.
Ahahhaha that would be fun
I use orzo for minestrone,pastina, or sausage and broccoli, I play with pasta recipes always use different ones even if it's not traditional, I been using orccettee for everything even cecio e pepe
I love orzo, you can use it in many different ways!
Playing with different types of pasta is great, don’t need to be traditional!
imagine you are cooking pasta and somewhere an italian is crying over how you mess it up 🤣
😂😂😂
Someone needs to go over GR's house and take away his olive oil! 🤣🤣😂😂
You want to do the honors? I'll drive the getaway car. 🤣🤣
The oil in the water has noting to do with not sticking or flavoring, what it will do is prevent boil over. You just need a little cap full and it doesnt need to be olive oil. That's the best explanation I can come up with for putting oil in the water.
Well said, the most important thing when cooking pasta is to use a large pot of salted water. The water should be well salted, as this will help to season the pasta and enhance its flavor.
In a ragu you said the meat needs to be minced, ground, or cubed. Would pulling or shredding the beef cheeks work as well? Whenever I make soups or stews, I prefer shredding my meat. I'm curious if that would be acceptable for a ragu as well.
Yes, pulling or shredding the beef cheeks can work very well in a ragu. In fact, some people prefer to shred the meat rather than leaving it in larger chunks, as it can create a more uniform texture throughout the sauce.
It’s interesting that in some places pasta is considered a side dish and served separately on the side of a main dish - like steak, chicken or fish.
Vincenzo, I would love to watch your recipe for orzo pasta salad and beef cheek ragu done the authentic way
Thank you for the suggestion, I will definitely make those recipes soon! 😊👍
Only in America it's a side dish.
@@crankiemanx8423not only in America
The memes always get me all the time…😂😂😂😂
😂😂😂
Hey Vincenzo, I made your fried calamari recipe today and everyone loved it, I did the same with some fried shrimp.
Also could you make recipes for Fugazzeta and Vitel Tone?
Vitel Tone is an Argentine Christmas dish but it comes from Italy and was brought here by Italian immigrants.
Fugazzeta is a traditional Argentine Pizza which is dough, mozzarella, more dough on top of the mozzarella, then more mozzarella on top of the second level of dough and finally some white onion on top. After that we put it in the oven until the dough is cooked, the cheese is melted and the onions are lightly browned
Hey Vincenzo. Looking at the orzo pasta salad I was wondering if there was a traditional italian recipe using cold pastas in a salad way. Looked on the internet but people tend to call dishes traditional when they are not. Thx for your videos. I have upgraded my pasta game a lot watching your recipies and reaction videos.
It would be awesome to see you do a cook off with Gordon Ramsey with a blind tasting and Italian Nonas as the judges 😂
That would be a hilarious cook-off! 🍝🔥 Gordon Ramsey vs. me, with Italian Nonnas as judges? Let's make it happen for some epic entertainment! 😄👨🍳👵🇮🇹
I love Orzo. My grandmother in Greece makes an amazing Lamb stew with orzo pasta ( lamb giouvetsi ). Delicious 🤤… love your channel Vincenzo 🇮🇹❤️🇬🇷
Hi! Oh I love it too! Your grandma’s recipe sounds really good 🤤 would love to try it
😂😂😂😂 the Italian in you came out with all the olive oil in the orzo 😂😂😂😂 you are my favorite chef
Ahahah thank you my friend!
@Vincenzo's Plate your welcome my friend
“What is your obsession with putting steak on top of pasta”. 1: Vincenzo, you always talk about respecting culture. Us Italians did not invent noodles. So us Italians have literally taken a food from another culture and made it “Italian”.
2: That means this is just another example of taking something from one country and using it to enhance the food of another. As in, steak, as a protein, is always great on top of a starch. I prefer potato’s, but pasta counts.
3: This is the most important one. I’ve seen more than enough people say you are too critical to watch. You are an AMAZING Italian chef! Perhaps, instead of critiquing Italian food cooked by non Italian chefs, maybe critique Italian chefs. Especially all the Nona’s that have their grand kids or even their “kids” posting videos of their cooking. As an Italian myself, that would be way more useful for ideas. Just an idea. I always love watching you Vincenzo as you have such passion. Just don’t ever think anyone will live up to traditional standards outside of Nona at home. Times are changing sir. Tanto amore e rispetto.
Orzo is popular, because this is used in Greek cuisine as well. There it is called as khitaraki (if I butchered that name, I'm sorry)
Thanks for sharing! Yes, orzo is used in both Italian and Greek cuisine. It's always great to learn about the similarities and differences between different cuisines. 😊🍝
Hi from Greece! ❤ In case you find yourself in a Greek supermarket, the spelling Kritharaki, a diminutive of krithari (κριθάρι) which means barley.
@@avgikyriazi1186 thank you so much! I knew my spelling was wrong, but I didn't know why. Now I see it
if you want to learn how Italians cook watch an Italian grandmother cooking
I agree!!
Love your commentary! Grazie
Vincenzo, thank you for tell me about Harris Farm Markets having guanciale! I was finally about to make authentic Carbonara. Best I’ve ever made
Really happy to hear that!! If you need any tips just ask!
I'm thinking Olive Oil is loved by British and US TV chefs because it makes things sound fancier if you use EVOO. It might be a weird status things that TV chefs like using. A lot of people seem to like to feel fancy when they do things. I'm talking using Olive Oil for tacos, which Uncle Roger will complain about
You don't see this in the likes of America's Test Kitchen. However, they do often use You Suck at Cooking levels of butter
Thanks for your comment! Olive oil is a staple ingredient in Italian cooking and we always use the best quality EVOO to enhance the flavors of our dishes. As for butter, it is also a common ingredient in many Italian recipes. Hope you enjoy our traditional Italian recipes! 🇮🇹🍝
"That's what Jamie Oliver does" - Gordon will NOT appreciate that haha
He surely would not like the sound of that. Hahaha!
The fact that T1 is a reaction edit has me wheezing lolllll
OMG, hysterical and right on !!!! Gordon, listen up!!! 😂😂😂
If you look closely you can see Vincenzo’s vein popping out of his forehead the moment Gordon didn’t mix the pasta 😅
Hahahaha omg my eyes were bleeding and my head exploding 🤯
😂😂😂😂😂
Let’s be honest Vincenzo, it’s so much better than dishwasher lasagna. Eggs and sausages. Perfectly English.
I am so busy lately, I swear I am going to buy myself, for the first time in years, some super market lasagna. Some mushrooms, olive oil, and basil at the side. Parmigiana on top. What the hack, right…? 😅😊👻🤡
Isn't that difficult to do better than dishwasher lasagna ahahah
This made me laugh so hard 😂 Love your cooking!
I'm thrilled to hear that you had a good laugh! 😄 Thank you for the love and support for my cooking! 🍝❤️ Keep enjoying the culinary adventures! 🍽️😊
hahahaha I freaking loved this video hahaha keep it up. Huge fan !
😂😂😂😂
Whenever I cook Italian food I feel like Vincenzo is standing right behind me and watching every move and yells at me whenever i do something an Italian wouldn't do. It's helped my cooking a lot. I now refuse to cook pizza with ordinary ham and sausages and would never cook a carbonara without guanciale (or maybe pancetta).
However I dare Vincenzo to blind taste whether basil has been chopped or torn with the hands. I'm about 100% certain that you can't taste the difference. Maybe do a video with a blind test?
Thanks for sharing your experience with my recipes, it means a lot! 🙏🏻 A blind test could definitely be interesting, but I have to warn you, I have a pretty good palate 😉👨🍳
I've often wondered how much difference these accepted truths really make. Like cooking out the flour for a roux. Maybe it's a huge difference, maybe it depends how refined your palate is, maybe it makes no difference at all.
Would be fun to have him reply to you, and work with you to do it right!
Good idea 👍.
That would be a dream, cause he’ll finally learn how to make Italian food the right way!
@@vincenzosplate Hahaha damn got 'em! Laughed so hard mate. One of the best channels on CZcams.
I’m an American southerner and wouldn’t dare put steak on pasta OR leave the pasta to die like a dead fish floating on top of the sauce! ADMONISH!
Thank you my friend 🙏🙏
Just when I thought Vincenzo and Gordon would be best friends, the end of the video brought me back to the sad sad reality 😞
hahaha. I love your content Vincenzo. I'm already watting for another reacttion of him.
Greetings from Chile!!!
I give GR's Pizza Frittata a 3 out of 10 🤣🤣😂😂
You're too generous 😂
@@vincenzosplate LOL!
Vincenzo love your videos. Chef Ramsey has done a great job at marketing himself and his brand over the years and more power to him. I feel that his main viewers can’t cook an egg and have no clue as to how to cook pasta. No wonder they are so impressed by him.
Ahahah could be! Those recipes are just absurd
That's a stretch. He is a chef, he knows how to cook. The way he made some things may not be traditional where vincenzo comes from but eg. the ragu is Neapolitan, one of the two most famous ones. So it IS a ragu. no celery/carrots and the meat is not shredded.
Bongiorno from Giappone. Soon I will visit Bologna to eat real ragu alla bolognese.
That's amazing, let's hope you'll be able to visit soon! That would be an exciting trip to be in.
I think Gordon may have just reinvented and upgraded the classic Salisbury Steak, served atop buttered egg noodles and smothered in brown gravy. Depending on which diner or county, it’s also popular with mashed potatoes and peas. Either way is delish and acceptable.
The dish was created by a NY American physician in the late 1800s. I don’t think Italians had any influence on American dishes at this time. We certainly didn’t call our egg noodles pappardelle. Nor did we refer to corn meal mush as polenta. I asked my Cherokee grandma if she knew what polenta is. She thought it was a girl’s name 🌽🤷🏻♀️. I don’t like complicated food, so Gordon can keep his fancy ‘Italian’ makeovers.
Sometimes I think you're cussing in Italian. 😮😂
Ahahah sometimes i do 😂
Please continue to do reaction videos to Guga and Gordon we love the Italian perspective. 🙏 plus they are sometimes funny😅
Absolutely, I'll keep the reaction videos coming! 🎥😄 It's always a blast adding the Italian perspective to the mix. Let's enjoy the laughs and deliciousness together! 🍝👨🍳🤣
You would think that Gordon, with all his money, would spend time in Italy with real Italian chefs learning how to make traditional Italian cuisine; however, it appears from these videos of him cooking Italian food that he has his own ideas how things should be done and just goes for it with his typical sense of authority.
I love beef cheeks. I cook them in the pressure cooker until the meat falls apart, so good. I love pig's cheeks too, especially in a stew.