NOT ANOTHER COOKING SHOW seriously though - watched the vid. Looks amazing as usual! I’m picking up some corn this weekend from my favorite roadside stand, and am excited to try both the corn risotto and the balls. Keep up the great work - you deserve ALL the success you’re garnering!!!
Love your comment, “heart of a grandma, and a soul of a chef.” Beautiful. I’ve learned most of my own home cooking from watching, learning, taking it all in. Your talent is your care and first-place treatment you have for all of your ingredients. I’ll be honest, (and I’ve also watched a LOT of Food Network in my time), not many chefs have the attention and care you have for the ingredients. You also break things down in manageable bites (haha) so that even the chef newbie can make it. The was even clear on you catering videos (which I really enjoyed). Thank you, again.
You and Adam Ragusea are by far my favourite food youtubers! Little filler, no bullshit, but still extremely entertaining. Just pure, quality content. Keep it up man, can't wait for 100k.
@@desdill I love both of them too! It just find that Adam Ragusea (unless he has another Veggie Soup meltdown) and him have a certain relaxing quality I like
Your guest videos are always great, but John Reyes please have him back now and again if you can. Sharp, calm dude. No one I can remember asked you such clear simple incisive questions. You two balance each other so well in this video. (I have a local Rancini maker in my area, so will start there on this one. These don't look difficult, with your instructions, I just don't like frying at home. I might have to get over my fear of fire.
I've never tried the batter method. My brother and I actually just made mushroom risotto balls on family vacation where I did the classic egg, bread crumb dredge method, but this is definitely something to try out. I'd be interested in a side by side comparison. What recipes did you see using the batter? I'd love to check them out.
@@ais614bum Since the cutting board was already introduced to all of the ingredients prior to cooking, you can serve the food more quickly, as you do not need to spend time letting the flavors get to know each other. You are, after all, the Kermit of how to serve it. Who's better than us, Vinny?
It would be cool to see you go to Italy and make a video series of tasting and experiencing the food in the different regions. That's partly the reason why I go on vacations there 😃
I think I will up my Italian cuisine game over coming weeks. Have been binge watching these series since I discovered the channel yesterday. Keep up the good work.
I liked the candid feel to this video. Jon asked a load of questions we all wanted to know the answers too. Looks like you guys had a lot of fun! I'll be making this for my wife 👍👍
LOVED THIS ONE!! Two hot men in the kitchen making amazing food? Come on!!! What more can I ask for?!? 🥰 I can’t wait to try this recipe after I can make some risotto.
Onions on the grill smell is amazing. Here in Canastota, NY we are known for Onions and its predominantly Italians here, we love onions. Nice cook and can't wait for your Brisket video, something I have yet to smoke.
This is a great video. I'll say it now, again, and keep on sayin' it. Not Another Cooking Show and Sam the Cooking Guy are thee BEST on CZcams currently. Binging with Babish is a close 3rd.
This video is so fucking rad. Jon was great at keeping something he seems to not know a lot about interesting with his questions and my absolute favorite thing in the world is people talking about their passions and seeing genuine happiness on their face while they do so. God damn it I love this channel. Also holy shit you’re almost at 100k!
This is so fucking cool man, those arancinis look so damn good! I loved the way you plated them, pure art. The reaction of Jon when he first tried the arancini was priceless, haha. Keep it uppppp
I am having my friends for a poker game in a few weeks. I was wondering what I was going to make for them. Well, the side dish is decided. Now, i have to choose my protein. Thanks for a great video. If I can make a request, it would be nice to have a video on gnocchis sometimes in the future.
This looks super fun but you should let Jon have more involvement (like maybe rolling some risotto balls). Seeing him just standing around is kind of awkward.
I just went to an Italian restaurant this past weekend and had a giant risotto ball and it was so bland and boring. I've been craving a delicious mouthwatering risotto ball since... Now I can make one of yours! Thanks 😊
Ever got a cheer from South Korea? You have one here. Very meaningful and interesting that those two seemingly irrelevant creators interact, build friendship and eventually come up with a nice collab content.
Your energy with guests and the overall atmosphere feels so homey and comforting, I can’t explain it but man you just know how to host and make some damn good food!! I have yet to make Risotto so I can’t wait to try this, keep it up brotha
Arancini/e are typical from Sicily and they are usually bigger than those made in the video, they can be bigger than a human adult fist. There are many typical fillings for them. Suppli` are instead typical from Rome, they are smaller (they fit in the palm of the hand) and they generally only have the mozzarella heart, nothing too fancy.
what time of mozzarella do you use? it seems really firm, like low moisture, not like real bufala or fior de latte. let me know? Would one be better than the other?
Fresh mozz here isn’t like it is in Italy, it varies quite a lot in terms of firmness and moisture. This was drier, bufala or fior de latte would work as well
Anyone know what stove he uses? I’m looking to upgrade my house back to a gas stove and his looks like it’s really functional and a workhorse without taking up too much space.
As a chef who lives out of his van. I've had to build a custom bed which is 50% my kitchen and I have a tackle box filled with spices, ingredients and condiments. My pantry is beast.
aguna what does you put in your board that gets it so dirty. Mine is just a board from Bed Bath and Beyond, and that’s all I do. Every now and then something stains it (like chipotle peppers in adobo, or beets) but it’s gone after a few washes.
Did you know that they are called Arancini and Arancine by people who live a couple hundred kilometers apart? They come from sicily and in one side they consider them to be male (Arancini) and the others female (Arancine). Also Suppli, while similar is not the same as Arancini, and they are original from Naples if I’m not mistaken
Suppli is different from Arancino and it's from Rome. By the way only in Catania and maybe few other places they are called Arancine, in the italian mass culture they're known as Arancini.
It's completely stupid, but I get angry when the food is plated on the cutting board. A plate is so much easier to get all of the deliciousness in my mouth.
You have always done Italian cuisine justice, especially pasta dishes, but this is a fail. I've had arancini from my grandmother all my life, these aren't arancini. You need a ground meat/tomato sauce/pea type filler. The rice usually has saffron and leftover rice feels wrong , make it fresh for the dish and then refrigerate, but that's nit picking. In don't know, maybe I'm wrong but I don't believe it's a traditional arancino, although it would taste delicious, no doubt. Thanks for the vid.
Recipe Link: www.notanothercookingshow.tv/post/risotto-balls-with-leftover-risotto
What the heck is leftover risotto? 😂😂😂
😂
NOT ANOTHER COOKING SHOW seriously though - watched the vid. Looks amazing as usual! I’m picking up some corn this weekend from my favorite roadside stand, and am excited to try both the corn risotto and the balls. Keep up the great work - you deserve ALL the success you’re garnering!!!
Gone, Everytime
its risotto, that is leftover
@@GrandeMastaSexi Can you elaborate?
I made classic Sicilian Arancini for Thanksgiving this year and it took about 3 days. Worth it though, everyone loved them!
Love your comment, “heart of a grandma, and a soul of a chef.” Beautiful. I’ve learned most of my own home cooking from watching, learning, taking it all in. Your talent is your care and first-place treatment you have for all of your ingredients. I’ll be honest, (and I’ve also watched a LOT of Food Network in my time), not many chefs have the attention and care you have for the ingredients. You also break things down in manageable bites (haha) so that even the chef newbie can make it. The was even clear on you catering videos (which I really enjoyed). Thank you, again.
omg so here for this friendship and how it developed. what a cute lil bromance!!!! love it
Such a good time and that taste was so insane! 🙏🏼
You and Adam Ragusea are by far my favourite food youtubers! Little filler, no bullshit, but still extremely entertaining. Just pure, quality content. Keep it up man, can't wait for 100k.
My man Chef John is up there
Lennart Makkink look up Sam the cooking guy and Joshua Weisman
@@desdill I love both of them too! It just find that Adam Ragusea (unless he has another Veggie Soup meltdown) and him have a certain relaxing quality I like
I love Adam toooo such a great channel as well as this one :)
@@desdill Binging with Babish too!
There is something in your hands, you make everything come out perfect every time.
Your guest videos are always great, but John Reyes please have him back now and again if you can. Sharp, calm dude. No one I can remember asked you such clear simple incisive questions. You two balance each other so well in this video. (I have a local Rancini maker in my area, so will start there on this one. These don't look difficult, with your instructions, I just don't like frying at home. I might have to get over my fear of fire.
I've never tried the batter method. My brother and I actually just made mushroom risotto balls on family vacation where I did the classic egg, bread crumb dredge method, but this is definitely something to try out. I'd be interested in a side by side comparison.
What recipes did you see using the batter? I'd love to check them out.
I just watched the top videos from Italian CZcams channels when I search Arancini
@@NOTANOTHERCOOKINGSHOW Word, sounds like some YT searching is abound!
Remember to pre-heat your cutting board before serving. :-P
😂😂
Tom Haflinger and season it smdh
Why I Serve On My Cutting Board, NOT On My Plate
@@ais614bum Since the cutting board was already introduced to all of the ingredients prior to cooking, you can serve the food more quickly, as you do not need to spend time letting the flavors get to know each other. You are, after all, the Kermit of how to serve it. Who's better than us, Vinny?
@@tom_something I, too, watch all those channels. Nicely done.
I have never seen a man so clean and organized. ❤️
It would be cool to see you go to Italy and make a video series of tasting and experiencing the food in the different regions. That's partly the reason why I go on vacations there 😃
This
That was great. I loved the conversation, his questions for you. It's fun to get inside someones head. Plus your food always looks top notch!! ✌️
Steve, you DO have the coolest job! Thanks for sharing your love with Jon!
Delicious, throws me way back to my childhood where i made them with my Grandma in Italy.
bro I'm italian this channel is pure gold
Wow! This is My dinner today! Made risotto 2 Days Ago 😀💚👍
I think I will up my Italian cuisine game over coming weeks. Have been binge watching these series since I discovered the channel yesterday. Keep up the good work.
Everything about this is amazing and I need Jon’s tan ASAP.
Dude! Great episode! Seeing the joy in him when he tasted, priceless 😋
Yum. This would be great finger food for a party/gathering. Thanks!
I liked the candid feel to this video. Jon asked a load of questions we all wanted to know the answers too. Looks like you guys had a lot of fun! I'll be making this for my wife 👍👍
I like how you brought the risotto full circle with the arancini. Great video!
You're killing me smalls! This is beautiful
I love the almost James Bond from the 1960s music.... And Jon. He's adorable.
Your content just gets better and better. Do I even need to say how delicious the balls look? Nice job, guys. Jon has a new subscriber.
I always get so excited when you do meatless recipes 😍
Thanks for sharing. Love your videos
Most underrated dish ever i dare.... depends of the quality of your leftover Risotto tho
mmm I love arancini😍
Ayyyy inching closer to that 100k and soon 1 million yeet
LOVED THIS ONE!! Two hot men in the kitchen making amazing food? Come on!!! What more can I ask for?!? 🥰 I can’t wait to try this recipe after I can make some risotto.
Haha thankyou so much, hope my wive will love my savoury balls
I'm going to make these wish me luck on the Risotto!
Onions on the grill smell is amazing. Here in Canastota, NY we are known for Onions and its predominantly Italians here, we love onions. Nice cook and can't wait for your Brisket video, something I have yet to smoke.
Looks delicious 😋
Looks amazing will defensively with my daughter soon👨🍳❤️☀️🇨🇦
This is a great video. I'll say it now, again, and keep on sayin' it. Not Another Cooking Show and Sam the Cooking Guy are thee BEST on CZcams currently. Binging with Babish is a close 3rd.
Thank you 🙏
That's was very wholesome
This video is so fucking rad. Jon was great at keeping something he seems to not know a lot about interesting with his questions and my absolute favorite thing in the world is people talking about their passions and seeing genuine happiness on their face while they do so.
God damn it I love this channel. Also holy shit you’re almost at 100k!
This is a million subscriber quality video
HYPEEE
Wow , been waiting to make these just havent found arecipe.
Love your videos! Have you/can you make one for suppli? I’ve only had it once, and it’s ingrained in my memory
I’m trying this ASAP. You should have guests in more after!!
This is so fucking cool man, those arancinis look so damn good! I loved the way you plated them, pure art. The reaction of Jon when he first tried the arancini was priceless, haha. Keep it uppppp
Super.
The humble plates made a come back
Same here...smoked brisket. Isn't it the truth?... However, this was excellent to see how well you made these. Bravo.
this is the first step on your path to building up a fandom like bon appetit has
A catering company i used to work for reffered to them as "suppli" but they were formed in a more football type shape. They were delicious!
Supplì (central Italy dish) are a little bit different from arancini (Sicilian dish), anyway both of them are delicious.
I am having my friends for a poker game in a few weeks. I was wondering what I was going to make for them. Well, the side dish is decided. Now, i have to choose my protein. Thanks for a great video. If I can make a request, it would be nice to have a video on gnocchis sometimes in the future.
"We're gonna stick a GoPro in Jon..." o_0
Damn I bet that’s super tasty!
It was
Come down to Texas for some brisket!
This looks delish ♥️
I’ve had gross Arancini before 🤦🏽♀️ nothing worst ..
Oh that weekday sauce, the consistency in the final shot #purefoodporn
This looks super fun but you should let Jon have more involvement (like maybe rolling some risotto balls). Seeing him just standing around is kind of awkward.
I just went to an Italian restaurant this past weekend and had a giant risotto ball and it was so bland and boring. I've been craving a delicious mouthwatering risotto ball since... Now I can make one of yours! Thanks 😊
These are better I promise
dont' order arancini outside Sicily as general rule in life.
@@Elektero not true, you can find good arancini in many other places in Italy. Same for the napolitan pizza. you just have to know where to go.
If you are alive in 150 years, make sure you apply for the cook position on the Normandy. Everything you make looks great.
anyone ever tell you that you kinda look like nolan arenado? great vid!
Wait you made corn risotto?!? I was wondering why you were decorating it corn at the end!! Hmmm makes sense now
Ever got a cheer from South Korea? You have one here. Very meaningful and interesting that those two seemingly irrelevant creators interact, build friendship and eventually come up with a nice collab content.
Btw really nice dish too.
Thoughts on homemade breadcrumbs?
Your energy with guests and the overall atmosphere feels so homey and comforting, I can’t explain it but man you just know how to host and make some damn good food!! I have yet to make Risotto so I can’t wait to try this, keep it up brotha
I really hoped that Jon would do the endcut with the knife :D
Awesome videos! Still waiting for you to do a puttanesca video.
I hate olives so it’s probably not happening soon
Bummer. Still an awesome channel though. Thanks for taking my cooking to the next level!
Why don't you have your own restaurant chain man, you're fucking amazing
Arancini/e are typical from Sicily and they are usually bigger than those made in the video, they can be bigger than a human adult fist. There are many typical fillings for them.
Suppli` are instead typical from Rome, they are smaller (they fit in the palm of the hand) and they generally only have the mozzarella heart, nothing too fancy.
Cute bromance
bella zio ;)
Damn I ate those in Sicily I think and Florence and didn't know how they were called
Can you PLEASE do mac n cheese?!?
THICC
what time of mozzarella do you use? it seems really firm, like low moisture, not like real bufala or fior de latte. let me know? Would one be better than the other?
Fresh mozz here isn’t like it is in Italy, it varies quite a lot in terms of firmness and moisture. This was drier, bufala or fior de latte would work as well
Can you please make a Goulosh??? 🙏🙏🙏🙏
Anyone know what stove he uses? I’m looking to upgrade my house back to a gas stove and his looks like it’s really functional and a workhorse without taking up too much space.
As a chef who lives out of his van. I've had to build a custom bed which is 50% my kitchen and I have a tackle box filled with spices, ingredients and condiments. My pantry is beast.
Your channel is delicious 😋
Seriously, who ever has leftover risotto?
This looks way easier than it is. Mine keep falling apart.
One simple question, how do you keep your cutting boards so clean?
I guess just high quality wood and good treatment? My guess
I just rinse under water, use a little soup if needed, rinse well, dry immediately
Never works well for me so that’s probably high quality wood but thanks!!
aguna what does you put in your board that gets it so dirty. Mine is just a board from Bed Bath and Beyond, and that’s all I do. Every now and then something stains it (like chipotle peppers in adobo, or beets) but it’s gone after a few washes.
Did you know that they are called Arancini and Arancine by people who live a couple hundred kilometers apart? They come from sicily and in one side they consider them to be male (Arancini) and the others female (Arancine).
Also Suppli, while similar is not the same as Arancini, and they are original from Naples if I’m not mistaken
I'm pretty sure Neapolitans call them arancini.
Suppli is different from Arancino and it's from Rome. By the way only in Catania and maybe few other places they are called Arancine, in the italian mass culture they're known as Arancini.
That's funny, that you think I would actually have leftover risotto. We eat ALL the risotto .
Arancini translates as "little oranges". Therefore, properly made, they should be round not cone-shaped.
Balls jokes are coming in 3...2...1...
'I steal other people recipes'
Me watching this to steal ideas for a cafe 😂
Supplì Is from Rome,arancini from Sicily... basically same thing tho
Nope, completely different things.
He should be a professional scooter 'cause he's practically one with the god damn thing.
"He travels by scooter".
Who the hell is it, Howard Wolowitz?
These guys talking about their "girlfriends" hahaha, classic!
I’m still trying to figure out what’s funny about this...
Great channel, keep up the amazing content
Thats the most tan dude i ever seen
Hahaha he rides scooter all day in the sun...he keeps a nice bronze on at all times
It's completely stupid, but I get angry when the food is plated on the cutting board. A plate is so much easier to get all of the deliciousness in my mouth.
You have always done Italian cuisine justice, especially pasta dishes, but this is a fail. I've had arancini from my grandmother all my life, these aren't arancini. You need a ground meat/tomato sauce/pea type filler. The rice usually has saffron and leftover rice feels wrong , make it fresh for the dish and then refrigerate, but that's nit picking. In don't know, maybe I'm wrong but I don't believe it's a traditional arancino, although it would taste delicious, no doubt. Thanks for the vid.
He kind of looks like Cristiano Ronaldo
Back ground music kinda sucked man, great vid otherwise!
You’ve gotta have balls to post a video like this.
Big Italian Balls
These are crockets not arancini😅