Tons of cooking for the home cook or at a professional level. Years of experience as a Butcher and Cook. I'm a Butcher that cooks. I'm on a food journey. I can show you how to prepare many dishes with your own twist. Some complicated dishes and some very simple ones. Lets take that food journey together. Also some hands on Butcher skills I share with you to make you a much better cook.
I never ate some much food in my life. As a Cook/ Chef the food was really great. My only complaint. Is the veggies were sometimes over cooked. The perfect the next. Different veg cook. How knows. Cool. The chef seem pretty nice. Cool.
There is nothing like homemade caesar 😊 I make mine literally the EXACT same way.. canned parm (though) and a ton of mayo. I found the recipe so many years ago when I was in high school and have never seen anyone else make it this way. I can attest that it is the best caesar dressing I've ever had. I add a splash of hot sauce too, but everything else is the same!! My twin 😊
1. the dish "sphagtetti bolognese" don't exist its an American interpretation. 2 the traditional sauce is a ragout from bologna and traditional pasta is Tagliatelle or paperadelle and named tagliatelle al ragout alla bolognese. 3. you need to build a fond wich you deglaze with a red or preferred white whine, you didn't create any fond. 4. no tomatoes get used, only tomato paste for colour and the fond, and. 5.its filled with meat broth. 6. no oregano or anything like this is added. 7. it gets simmered minimum for 4-6 hours. 8. you mix the pasta before serving in the pan with the sauce, not put it on top 9 no one uses that powder parmesan (we don't talk about that onion powder shit wtf) you literally did anything wrong that you could do wrong. ich you wanna give advice, du your research if this isn't logical for you. iim 24 and not italian so it isn't that hard to archive knowledge :D
Thanks for your feed back. I cooked this dish of a original Recipe. From award winning Italian Chef. I will get his feed back and compare. Thanks. Bon Appétit
Tnis recipe look easy and delish.I like how you showed real life blunders (placing the short ribs before the stock and tomato sauce) as well as making a sauce from the flavorful stock. You didn’t let anything go to waste. In addition, I like how you use a lower amount of red wine as most recipes would call for a whole bottle. Do you think chuck roast would also be a nice alternative? Thank you for sharing.
