Hi guys would love to see a "round the world battle" where you each draw out a country and do a dish from that country😊 love your work dudes, keep it up
I love this idea but cannot keep laughing by thinking about them putting "The Netherlands" in there and watch one of them suffer. (I'm from the Netherlands and typical dutch food is kinda(very) boring)
Not using mince for lasagne is nota twist, is the norm (if you are making lasagne alla bolognese you use veal and pork in the sauce, if you are making any other type of lasagne you don't need mince at all).
Well the more tipical twist are white lasagna made with besciamella, cheese whatever one you prefer and parmigiano they are tipical producted in the northern part of italy; and green lasagna made with besciamella, pesto and parmigiano the best ones are from Liguria
@@DavidGlendinning added variety tends to help these things. that being said, i want a mapo tofu episode, and a thai noodles episode(yeah i want pad see ew and pad thai compared)
Here's a challenge idea: Have the three normals choose a dish FOR EACH OTHER. Jamie and Barry force Mike to make a super-delicate pastry dish that has to be precise with the timing and measurements. Mike and Jamie make Barry prepare a slow-cooked casserole that he can't constantly fiddle with and change around. Barry and Mike force Jamie to prepare a Tofu and Cous-Cous salad just to watch his soul die. Let the Boys challenge each other with what they see as each other's weaknesses.
I spent good money on a Kitchen Aid food processor attachment for my machine and it was total garbage...it would get stuck trying to slice celery and onions... Needless to say I returned it immediately and am looking to invest in a better one! This one looks promising (:
It definitely worked because I got one of these because of these videos. It's a good piece of equipment, but the blender part isn't suitable for hot liquids, so it's a little limiting.
Ultimate DAD Vs DAD Battle! Or Include Mike with Ben as the Child Curve Ball: Daddy Complements (Chef Judge Awkward or Just Creepy, +1 for Awkward -1 for Creepy) Judged on: Kid Friendly, Presentation and Nutrition
Thanks for not only sharing your experience and knowledge about food, but also indirectly promoting meaningful friendship in your videos!! You guys really(indirectly) remind me to always appreciate the circle I have and I truly felt lucky to discover your channel. Thank you ✨
_I’d fail at ALL of these versions._ My mental *pasta to people ratio* is so horrible I could be cooking for myself and still have enough to feed a basketball team.
Just weigh your pasta before cooking it: in Italy we usually use about 80-100 grams per person of dry wheat pasta and 60-80 grams for fresh egg pasta, depending on how much you eat. Keep in mind that, with this ratio, we usually eat something else after so use a bit more pasta if you wanna eat only one plate in your meal :)
never feel bad if you make A LOT. Use it for other recipes during the week. croquettes and tortillas are always good options for snack/lunch/meal prep, all they need is egg+milk+cheese+flour ;) I usually make too much rice so I learned to use it on crust pies as well and on meatloafs or even on soups. also, styr fry. anything can be used 👌
Of the three recipes, I would love to try Mike's. But instead of snapping spaghetti in halves, I would use shorter pastas like fusilli or penne (which hold/trap more sauce in a spoonful).
I made it tonight, and it was so good! Finding some of the ingredients was a challenge, considering things like double cream aren’t sold in the US very often. But it was so good.
Holly H that’s what I ended up doing, using heavy cream. They aren’t actually the same thing. British double cream is around 40-48% butterfat. Heavy whipping cream is only 30-38% butterfat. So slight difference. Plus taste is different.
Yeh, i confused too. İf you vegetarian you don't use milk. İf you don't vegatarian you don't use vegatarian cheese( i mean generally, why they use if they have lots of cheese opportunity?)
I love how you have such a balanced fair conversation at the end and not just say that you’re recipe is better- Who thinks that they should run brexit 😂
Bender Bending Rodriguez milk and cream are vegetarian, but some hard cheeses like Parmesan aren’t, they use something called rennet from cow stomachs to harden it :)
Mike broke his spaghetti, added it before the liquid started boiling, and salted after cooking. I am American and still started yelling at him in Italian.
Can someone please let me know which video has Barry almost set the place on fire with his Flambe, during the intro clips. (Where Mike says "we've got normals")
Carbonara really is the gift from Italy, there was one week at school when I survived entirely on Carbonara and bananas. It's really simple, and the only hard part is to prevent the eggs from being scrambled, which can be achieved by pouring a little bit of pasta water into the eggs to temper them before putting them into the pan!
The secret to not scrambling the eggs is to not pour them in the pan. Next time you make Carbonara, whisk the eggs and cheese in a big serving bowl and then just add the freshly drained pasta into it. The heat from the spaghetti will be enough to cook the eggs while leaving the mixture smooth. I also recommend cooking the pancetta on the side/by itself and add it to the bowl last
@@RBWild That is indeed one way to do it... but from what I hear, the fat from whatever bacon you're using, mixed with a bit of the pasta water, really helps to properly emulsify and homogenize the sauce. I don't think there's anything wrong with doing it either way, to be honest - it's all based on preference. Even within Italy, the dish is cooked quite differently in different parts of the country, I believe! The secret to not scrambling the eggs, however, is simply to avoid direct heat. Your suggested method is one way of doing that... but on the other hand, if you end up with too little heat, you suddenly no longer have a good way of heating your ingredients up properly. In my experience, the pasta tends to cool quickly enough that the residual heat after straining won't necessarily be enough to actually cook your sauce.
Why, they're just a bunch of mates living in London, doesn't your bunch of mates have an array of expensive food processors lying around in the studio where you make two videos a week, books and videos? What kind of mates you got anyway? I'd get some better ones. Me and my mates are just a bunch of mates, and we made Fitzcarraldo, Wrath of God.
I love how the Kenwood plug is actually so elegantly and practically done! I'm actually like I whoooo I want one! Just cos it's not forced down my throat with cheap tactics. I can just SEE for myself. Great job guys
I challenge the norms to recreate one of these chefs creations by following the video! Make it a challenge for brownie points so each has to pick a different recipe
I cannot tell you guys how PROUD I am that your Carbonara does NOT have cream in it. True Carbonara never does, but there are So Many recipes that try to take the idea of 'creamy texture' means 'add cream' and it never fails to bug the CRAP out of me. Thank you so much for doing it RIGHT!! :D
I’d make Mike’s, for the same reason he said, I plan my meals so I would have brought the ingredients and it’s super simple. Jamie’s I would end up with it in scrambled egg territory and Ben’s I would order in a restaurant.
How about an Papillote dish? A Papillote is a dish where all the ingredients are put into a foil of paper wrap and cooked as a whole into the oven. It's my favorite way to make fish and it's super easy and you can't really mess it up. It's like the ultimate cooking hack for people that can't cook.
I saw the notification saying "3 Pasta Dishes" and just said YES out loud in class. I am very hungry and love pasta 😂 the rest of the title makes it even better
@@tinnasell4161 I just got the notification in class, typed the comment and watched the video later. Class was about the end, and in university it's all your own responsibility anyways :'). Don't give up on education! Haha
If you do Jamie's recipe, but without the mushrooms, you've basically got carbonara, so there's that! To make the sauce come together a bit better/easier, add in some of the pasta water - or you can slowly drizzle some into the eggs, while whisking/stirring, before you add them to the pan, in order to temper them a little so it's easier to keep them from scrambling.
As an Italian the only dish I would have eaten is Mr Spafford's, although he overcomplicated it a bit. The real Italian recipe requires 4 ingredients (ok, 5 with salt!). Porcini mushrooms, butter, some parsley, tagliatelle and Parmigiano Reggiano. Slice the porcini, melt the butter, cook the porcini in butter (with a pinch of salt). When the tagliatelle are al dente, sauté them in the porcini sauce with the Parmigiano Reggiano. Done.
I made the one pot mushroom pasta tonight for dinner and it was great! My roommate and I loved it! Definitely easy to make, and can’t wait to make it again. I actually bought a food processor specifically to try the recipe lol. Edit: Typo
We took inspiration from the ‘chefy thing’ and made mushroom ravioli, it was to die for! Didn’t need the mushroom sauce though. Simple olive oil, parsley and Parmesan was perfect.
I'd definitely go for Ebbers tortellini. I often spend a whole day to make filled things (gyoza, spring rolls, peirogis) in large batches, then I can freeze them, so I can have these delicious, time consuming meals ready in minutes.
It won't taste the same but traditionally you can sub out what ever desired stock in place of alcohol! If the desired taste is to be flambed however its not something that can be subbed away
I have to back Mike. I love a 1 pot wonder. I'll take the 20min grocery store stop on the way home from work if all I have to do is clean a few utensils, a couple plates, and 1 pot
Nice way of keeping the giro rolling in - enters Kenwood All whilst putting out quality content. Nicely executed team. Q. Do you go over the video library to make sure you aren't duplicating or regurgitating stuff already done? After all its been 10 years you have been releasing content. Thumbs up.
Probably because when there's something he's good at, he's really good... but for most dishes outside his comfort zone, he often ends up struggling a bit. He's been doing really well lately, though, in my opinion!
The ideal carbonara should also include some of that starchy pasta water to help bind everything together. Also, while that looks like a delightful mushroom pasta, I have to say the obligatory: it’s not carbonara if you throw mushrooms in. Parmesan, Egg, water, Guancale, bit of pepper, pasta. Keep it simple.
IAmTheBeckett I think his point was that there’s no such thing as 'vegetarian cheese' (just like you cannot make 'square circles'). Cheese is by definition made of dairy. You can call it a cheese substitute but it's not cheese.
David M But that’s not cheese. Just like a coffee substitute that doesn’t include stuff from coffee beans isn’t coffee. In Norway they aren’t allowed to call it cheese because cheese has a defined meaning. It’s the product of the separation of the curds and the whey.
Dont know how I feel about these Kenwood videos. You guys are founded on getting normals into the kitchen and cooking, but then your advertising a $500 food processor that your target audience would have to sell a kidney to get. I know Kenwood sponsored the video, but this is the equivalent of teaching people how to drive a car, and then telling them to go out and buy a Lamborghini.
@@hannahofhorror Interesting I have always cooked with the bottoms and have seen chefs have seen who have done with and without so I just assumed it was a matter of preference.
I think it really just depends on the type of mushroom. To me some mushroom ends are inedible (shitake for example and very woody) but something like a bella mushroom no big deal.
Never never never break the pasta and If you don't want to use spaghetti you something else what a horrible sin. That being said you're one of the few things I do watch on RU-vid so thank you all very very much.
Emma Jardine it didn’t used too when I put the comment on a year ago... they had to adjust it to be compliant but it wasn’t compliant for over a week so they could get more views. That’s shady AF 👍🏻
Why do they take out the stems from the mushrooms? I always keep them in unless they look a bit grim. Seems a waste to throw them out when you are going to finely chop/blitz them anyway
Last request for today.... You are great at including vegetarian and some vegan recipes. However, I’m gluten intolerant. It’s a real bummer in the land of true sourdough. 😢😢 Can you try some gluten-free alternatives? Ben, how do I make a great, gluten-free pasta?
So I just made the One pot Mushroom Pasta, but I had to double the amount. Couldn't find wild mushrooms, so used button and fresh shitake. 4 Empty bowls. :D
Hi guys, I've recently become vegan and I was wondering if you could show some vegan recipes or maybe do a video where you try vegan substitutes (like cheeses) and find the one that tastes most like the real thing? because im struggling to find those, great video!
All of these recipes look incredible! I would love to see Jamie, Mike, and especially Barry try to make Ben's recipe...maybe in a battle (like in the lemon tart one where they all do the same complex recipe and try to get it right)! Keep up the awesome work guys!
Bring back the Shocking videos. make the boys make Ben's dish. Mike and Jamie both said they were scared to make it, so put shock collars on them and tell them to do it!
I like how this video was basically this: Recipe 1 Effort Level: X Recipe 2 Effort Level: XX Recipe 3 Effort Level: XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
