I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!
One more thing. Please ignore the folks who tell you to practice on a cheap knife. This is a common piece of advice given because the people saying this assume we are too stupid to learn the process without ruining a knife. Believe me, you will not ruin the knife. The problem here is that these cheap knives are made with inferior steel full of impurities that makes the knife resistant to abrasives. So despite doing everything correctly in terms of technique, it will become frustrating because the burr formation is just not happening. Your confidence will crash and you may just say “ screw this”. Start with a good knife, good steel.
Chef, as a pro sharpener I love watching sharpening videos. I won’t comment on your technique only to say that if you’re comfortable with it stick to it. Here is a little hint for finding an appropriate angle for any knife. Use the tip of a pinky finger between the spine of the blade and the stones. This will provide a 16-17 deg angle. Don’t sweat the actual numbers, it’s consistency that you need. This is an easy method to get a visual reference for an angle to shoot for and going muscle memory with. Also, don’t be afraid to start the process at 400-500 grit, coarse stones are the most important stones in any sharpener’s inventory. I start every knife at 320-500 grit. It’s pressure that enables us to control the amount of metal we remove. Sharpening is all about removing metal in a controlled manner. Also, ditch the Steel, the rod. Use the 6k side of your stone to hone the knife in between sharpening. Sharpen, hone, hone, hone, sharpen. Not bad Chef, thanks for what you do.
He just made Nando’s! a favourite specialty for us in South Africa 🇿🇦 too. Add a bit of cream to the cooked sauce. Dunk the breasts into the sauce and put them on a Portuguese/prego roll 👌🏼
Couldn't eat meat on Fridays, as the Nation was starving to death, so Church tells' em not eat meat...Sucks Fake Heaven help us...😢😮😢...So as to sum up this could only be the Devil's work...😂
First off, I was horrified, but eventually warmed to the idea of a deconstructed caprèse. However, never buy imported olive oil when your own country produces it. Imports, even from Italy, are usually low quality as they fail to sell locally and so are exported. It’s much like wine where imports, especially when similarly priced to excellent local wines, are inferior. Olive oil and the varieties and terroir thereof are analogous to fine wines. Just choosing extra virgin is no longer the yardstick. What, you don’t like reduced (I prefer aged) balsamic vinegar?! Caramelised onion too would add depth!
Pork chop the most undesirable piece of meat in a pig right next to the sirloin... Its so hard to make it desirable, at least chicken breast its masked by the skinny skin....
Ham is not a traditional Irish meat. Please quit making a mockery of my peoples heritage! It's insulting. What are you going to tell my people to cook for Saint Patrick's Day, corned pork?! THE IRISH ARE HEBREWS. Tribe of Dan. Hercules was Samson, and Hercules was the first king of Scythia. Gaels are lost Jews.
