Italian Chef Reacts to MISO SPAGHETTI CARBONARA by Marion's Kitchen
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- čas přidán 5. 10. 2021
- I love Marion's Kitchen and I am a big fan but I also love Spaghetti Carbonara and Marion broken my heart when she turned my Carbonara into a Miso Nightmare. Not sure I can eat anything with miso anymore 😆
just joking 🤣🤣🤣 I am actually willing to try this Miso Carbonara because I trust Marion and I believe it will taste great.
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Please go and subscribe to Marion's Kitchen channel because she is awesome. All her recipes are great and creative (but don't mess up my Carbonara )...I want to add that I am actually willing to try this Miso Carbonara because I trust Marion and I believe it will taste great.
Make sure you use white Miso instead of red Miso. White is milder and red would impact the dish way too much
Make it and show us your reaction :)
Nothing wrong with marion's carbonara, cooking is fun and creative, the so call authentic Italian dish was created by people hundred years ago and is another inspiration from mainland China which macro polo brought the Chinese noodles back to Europe. Don't be mint to other people's cooking idea which may suffocate people's creativity as long as the product tastes good.
Vincenzo can react to Masterchef Indonesia season 8 winner jesslyn making spaghetti carbonara
@@user-oy1ux9lj2u Noodles in China and pasta in Italy are two things that evolved independantly and have nothing to do with each other. See this video with food historian Luca Cesari about this czcams.com/video/5xZ37r20ftc/video.html
Vincenzo: *Questions Marion's denim jacket in the kitchen*
Also Vincenzo: *Wears a very formal white shirt when making a saucy pasta*
Hahahahahah
I think it's his way of bragging, like "look, no stain, baby!" 😂
Hahahaha for sure was going to say this man. He always dressed formal as hell making some sloppy cooking food. I can't make sauce with out getting it on me at some point.
Yeah! Noticed that too. He cooks like he’s having a meeting! 🙄🙄🙄
🤣🤣🤣
She's doing fine, at least she acknowledged the authenticity of Carbonara by mentioning pecorino, Guanciale, and no cream. That shows how she's fully aware of the tradition, she just wanna play a little bit on this one.
oh yes, she's a great cook and I love her recipes, except this one 😁
@@vincenzosplate Have you tried making and eating it yourself? To me it sounds quite nice, at least for one try.
@@Subosi I don’t think the taste is the problem I think that that’s can be offensive to the Italian food culture when she’s calling it carbonara. It’s a fusion dish not a authentic Italian carbonara. But you can see she’s knowledgeable and that she can cook carbonara right without all the fusion things.
Hey Vicenzo, how come that almoust every italian cook has the same recepy for carbonara, but you all have different recipes for spaghetti Bolognese and still call it authentic “Spaghetti Bolognese”. I recomend you to do something else with your videos, this is getting kind of boring. Maybe it’s more tasty this way, you don’t know if you don’t try...
@@mateovukadin I couldn't disagree more.
This video is hilarious.
This Miso Carbonara looks way more delicious than the fake carbonara with cream and garlic x)
oh, that's for sure! She's a great cook, even if I do not approve this version, she still made a great dish out of it
she should just not call it carbonara
@@Skilan506 I think "asian miso carbonara" fits, it's not like the abomination the english guy made
@@vincenzosplate Is miso in carbonara as bad as chili jam in egg fried rice? Hiyaa
@@Skilan506 if you make it yourself you can call it whatever you want.
Honestly the miso carbonara looks absolutely delicious !!!!!
looks deliicous but that's definitely not a carbonara!
@@vincenzosplate at least no beer is added
Marion Grasby is a gifted cook. I am convinced she knows every flavor & flavor combo on earth. She has some palate! I never worry about her breaking from traditional recipes. If im in the mood for traditional, then I use a traditional recipe, but when I want a high quality/fine dining experience at home, I use her recipes. I have her cookbooks, and I've bought all her marinades, sauces, dressings & food kits (when they were available in the USA). I've also made many of her marinades & condiments from scratch using her recipes. The lady is magic. She has me regularly using ingredients that 5yrs ago I would've never thought I would have in my pantry at all times (ex. Star anise, 5 spice, miso, 4 different kinds of soy sauces & vinegars, etc). She has expanded my palate for sure & I'm much braver when it comes to trying food. The only flavor/ingredient I can't get behind is "fish sauce," 😆 so I end up skipping recipes that heavily rely on it (especially in dressings & used to finish a broth), because I have yet to find a real substitute for it. I made her spaghetti & meatballs with a miso marinara sauce 2 days ago & it was fantastic. Next week, I'm making her Ragu again.
I love Marion, she's a friend of mine and I love all her recipes. But the recipe she made was a no for me, you can't add miso paste and call that a Carbonara 🙅🏻♂️
Damn it Vincenzo you've turned me into a Carbonara snob!! I made your version (your second version actually) for my wife and friends and they raved about it.
I’ve tried this recipe from Marion and it’s really delicious.
Great to hear!
They look so good😍 I am Japanese and like fusion food! Just don't call it carbonara and then theres no problem😆
exactly, that's the point?
But it's not called carbonara. It's called MISO carbonara.
I too am a big fan of Mario'S cooking .Called is miso egg pasta or whatever you like as how Japanese call their mentaiko pasta .As delicious as this dish may look like its original , is really full of sodium unless u wanna get some kidney issues .
1) The smoke bacon its full of sodium & nitrates and it over powers almost anything .
2) The miso paste is a strong fermented soya paste which is also full of sodium
3)The seaweed toppings also full of salt .
4) parmigiano is very salty too
5) cheap pasta expands quickly and with the amount of salt added just makes it a very salty pasta especially when adding more salted pasta water .
Overall its a very very salty dish .Make and eat at your own risk .Not for ppl with gout issues too.
And
@Spectacular-cuoredicioccolato resides in Bangkok too.He has made many amazing guanciale and other Italian cures over there . Its also possible to get anything in Bangkok especially guanciale as they have many big international supermarkets there .
She is amazing, I'm a bit of a purist myself but I'll let this one slide.
Also she's an Aussie so double leniency...hahaha
oh yes, I love her too but for me it's a big no!
@@vincenzosplate I understand, as a purist Chef myself I too would never do it, being of neighbours to Italy my Maltese background share practically the same tastes as Italy and Sicily.
But for our Asian friends I can see the appeal, it's like the tomato sauce that Asians like is very sweet which is unheard of in my household,
To be honest I'm a little curious to try the her version just for educational purposes, being a Chef I like to try new things even if I don't think I would like it but that's the only way to know🤔...cheers. I like your channel keep it up, you should make some desserts if you want like cannoli or Sfoliotelle..my two favourites..haha
Lol I’m loving this !
😁😁
Thanks for giving the link to the original video in the description.
No problem
It may sound blasphemous but adding miso doesn’t sound that stupid. I will try it next time. Just for security reasons I will not call it carbonara as I want to avoid the situation Italy will declare war to us.
Hahahahahaha that's great!
This is looks really good actually.
it looks good, but this is not a Carbonara, period
@@vincenzosplate Spaghetti Misonara
I can feel the soft smell of a challenge incoming
😁😁 it would be great
I am here to just say that Marion is the best!
she's awesome
It seems that she’s trying to fusionize the Japanese & Italian in 1 dish though. Although its not authentic Carbonara, however the steps of how she make the Carbonara is that she did the correct way with a Japanese twist hehe. So in overall there’s nothing wrong with her Fusionize Carbonara even if its not Authentic😊😊
Wait, there's a japanese way? I did not know that.
Unlike Gordon Ramsay she has proper technique
oh yes, she's a great cook!
Call it Misonara 😁
Hahahaha wow that's a great name for this recipe!
Marion's production crew must be amazing comedians, she's always laughing.
Hahahhaa this is true
Her recipes are amazing, if she says Miso goes with carbonara then it probably does
Yes I love her, but Miso and Carbonara can't stay in the same plate!
@@vincenzosplate masonara
Awww I love Marion
she's awesome!
I understand somewhat people's offense to calling this Carbonara but hear me out why I think it should be okay in this case. I am not italian so take this with a grain of salt. Her technique is authentic to the way carbonara is made in the sense that you use egg yolks and cheese to make it creamy, than you cook the meat first in the pan and then add the pasta with the pasta water to combine the ingredients and when you add the eggs the stovetop is switched off and you use use the residual warmth or heat to combine the eggs with the pasta. It is authentic carbonara technique even if it deviates from authentic carbonara ingredients. In this regard I think it should be ok with calling it carbonara since the technique and process is still authentic. If someone used the term "traditional carbonara" then I would agree that both the technique and the ingredients has to be as authentic as possble. However, if someone uses the term "carbonara" as opposed to "traditional carbonara" then I think as long as the technique is authentic then it should be fine.
thank you for the comment, I agree that the method was perfect, but the carbonara is that pasta made with guanciale, eggs and pecorino, unfortunately adding other ingredients, whether it is miso or cream, it goes to break the entire balance and can no longer be called Carbonara!
@@vincenzosplate it's really not that different from the time you made "seafood carbonara".
@Thor Odinson I agree haha, I've noticed he always deletes the comments as well whenever anyone addresses that lol
You have to try to make this recipe in a video!! 😍😍
Maybe one day! 🤔
The amount of miso she added is going to make the dish salty af
yeah probably
no, let me explain. i am a japanese. there are millions of kind of miso. salt level is all different and not sure which miso she used. there is deeply fermented miso, which go ok with many dishes.
and putting miso into whatever liquid is japanese way too. there is a soup called Asuka soup which has tradition of 1400 years now. it’s not popular but mixing miso is not anti-traditional in japan.
LoL , she's going put tabasco next.
I really hope she doesn't!
Japanese Miso Carbonara - Marion's Kitchen: czcams.com/video/en9Kfd9O-pI/video.html
🙈🙈🙈
I actually tried this recipe of hers 😂
how it was?
Would like to know too 👀
I made it twice!! The miso really tops it. It’s the star flavor because of its saltiness. Very tasty and creamy. My fam loved it hahah!
@@muhdeyam6281 if the miso is salty already so much why she put that much salt into the pasta water then. Good that she didn't use it at the end :) I've never tried miso in my kitchen but I would rather stick to the orignal recipe in this case. The dish looks great tho.
@@muhdeyam6281 kinda makes the point Vincenzo is making with the Pecorino. She needed the saltiness cause she is using the incorrect cheese.
I like the way how you explain the ingredients. bravo :-)
Glad you liked it!
@@vincenzosplate can you please do video how to do correct pasta cardinale? I like them so much. I would like to see if its "italien way" :-)
or maby tagliatelle cardinale :-) to be correct
Hey Vincenzo, I love Marion's channel as well and really enjoy her video's too - maybe you can do a collaboration together now that she's back in Australia, that would be a great video :)
oh yes, that would be great! I love her channel too!
Please do a reaction to Epic Asians (revenge video) on cooking "asian spaghetti" pleaseee haha
Ahah maybe I will!! Thank you
Some crushed konpeito on top, would really make it better.
what's konpeito?
@@vincenzosplate star shaped candy, made from confectionery sugar. A sarcarstic sugestion.
Would it be a good idea to use fresh ricotta in a carbonara dish?
nooo! You only need eggs, pecorino and guanciale!
At least her carbonara is called "Japanese Miso Carbonara".
I won't follow her because too many cooks will spoil the meal! You are my Chef de Cuisine here on CZcams. You deserve ten Guide Michelin cooking hat's, Vincenzo!
Thank you very much for sharing your great reaction video with us.
Greetings from the Swiss Kitchen Dummy to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo!
true!
Marion is great, even if she transformed a carbonara into your nightmare in this video :(. Love your reactions as always! Have you tried mentaiko pasta before?
oh yes I love her and all her recipes, but this one was a NO for me
Don't do this to me Marion !
I love Marion and she's a friend of mine!
Hi Vincenzo! Recent subscriber to your channel here. Have you seen that video of that man who deep fried lasagna in Come Dine
With Me last week? I’d love to see your reaction! 🤣
Ciao Disy, welcome aboard!
I will check it out
Hahahahhaha loved your critic: you're so sweet!
Thank you!! 😁
Putting Miso in Carbonara is kinda like putting chilijam in egg fried rice
yes exactly
She’s like the Jamie Oliver of Italian food
I think miso is quite a good one addon!
yes, but not for carbonara!
Hey Vincenzo quick question would pork belly work?
sure! If you can't find Guanciale, you can use Pancetta!
@@vincenzosplate ok good to know, I asked since a while ago around last year, I ended up making a slow cook pork belly carbonara not authentic though and it was surprisingly good.
I never understood why fusing traditional italion food with other cuisines is called trendy/inventive/bold etc. Its just the opposite. These people are using 2 parts of two traditional cuisine. It lacks imagination
I agree with you
It really doesn't. Therea nothing wrong with thinking outside of the box and combining and fusing ingredients from other cuisines together. That's how new recipes and dishes are formed.
@@johnysharki5694 I understand, but for me, mixing parts of two traditional cusinines, doesnt count as thinking outside the box. Many youtube cooks think that they are inventive and bold, in reality they just do very simple things , which have nothing to do with inventiveness. The success of a fusion food can be measured. I can guarantee you that Miso pasta is not really known, its not really eaten ouside of a certain parts of Asia. I have nothing against people being bold, but they then have to do bloody more than just replace miso as a base. This is cheap. But of course, my opinion is quite subjective as an advocate of purist Italian food
Why are u soo worried about her denim jacket?
Should i tell her to lend it to you for some days?
Yeah that was super weird. She can wear anything she wants.
Hahahaha it would look good on me!
I want to see you eat and react to it. I think the seaweed alone gives it more depth, but I love seaweed alot so I don't mind
mmh I don't know if I really want to try miso carbonara
Try to cook it vencenzo!!!!
nooooo
miso omg r u making carbonara soup haha
Hahahahah
oh no you didnt Vincenzo!!! i love Marion Grasby!!!! no mather what!
Everyone loves her, she's amazing, but I don't approve this Miso Carbonara
@@vincenzosplate lollll i dare you to try it and film it :-))
All that carbona still needs is some ketchup :P
😱😱
🤌
Looks good. But miso ?
Miso is a NO for Carbonara!
Dai vincenzo sta ricetta male non sembra. Dubito sia migliore dell'originale, ma io la proverei.
Guarda non ho idea di che sappia il miso ma anche io la proverei, confesso. Il risultato finale è veramente troppo bello!
Ma non metto in dubbio che abbia fatto un ottimo lavoro, lei è bravissima, ma il Miso ha un sapore particolare e nella carbonara è proprio un no per me!
@@vincenzosplate con le uova sta da dio, per il resto eh, ci vuole senso di avventura!
React to chef Paola Carosella.She was a judge from Masterchef Brazil
thank you for the suggesiton
a waste of carbonara 😭
yeah 😭😭
I can understand your pain Vincenzo. 😢
😭😭😭
Sushi lasagna 😄
😱😱😱
Won’t be trying this one anytime soon
me neither!
I want to try you're carbonara Vincenzo.... That you made in that video with that lady.... Was so appealing... Creamy... Omg....
oh please, try my Carbonara recipe soon 😍
Can you react to Davie504's carbonara video
thank you for the suggestion
Just so you know Vincenzo we have instant noodles carbonara here and I'm eating it right now. Just too far from the original recipe, too salty and lots of MSG, will definitely buy some eggs later to cook the real one 😐
yes please make the real one!
Stop calling every pasta Carbonara. That's not a Carbonara 😭
couldn't agree more
"Perché indossi la giacca jeans quando cucini la carbonara?". Perché per digerire quel malloppo deve scappare in discoteca coi suoi 3 twist. 'nce se crede....
Hahahaha adoro
This man reviewed Italian food made using Asian ingredients while in Australia and I watched it in the US
Hahhaha
Vincenzo, let's see you try the miso carbonara!
mmmm, I don't know If I want to taste it
I cant watch anymore, just yesterday i saw salmon carbonara and now this, i m quitting in halfway
salmon carbonara? omg where?
This ain't worst than Gordon Ramseys Green pepper carbonara....
oh absolutely!
Hard pass for me
I’ve been to Italy, don’t mess with the best
👏🏻👏🏻👏🏻
I love miso soup, but...miso in carbonara?! WHAT THE ACTUAL FUCK?! Dios Mio! I feel like all the Romans are gonna resurrect and start another civil war if they ever saw this video!
Hahahha I fully agree with you my friend!
This dish is way too overpowering in taste. I don't like it.
I fully agree
Your not a chef
You're*