Hmm, I’m still salty about her botched biryani episode which honestly she shouldn’t have appeared in the first place. Palak should have been there instead.
That level 2 looked like it would be very dry since it had A LOT of pasta and relatively little sauce to compensate for that. That level 3 looked amazing and seemed to be made for a restaurant.
It also doesn't make sense to put the ziti pasta in a vertical position. You can't layer on as much cheese and toppings. Looks cool but form doesn't equal function.
@John Syzlack "It's?". Man, you sound like one of the sad Jehovah Witnesses that force their hate on others. Come from a place of love and you'll find that life doesn't have to suck as bad as yours obviously does.
John came and did what he was supposed to do and I would have his ziti anyday. Danielle's is just WOW that's definitely a dish for a special occasion. And Beth's idea with the lemon and eggplant is nice, but making it into a pie was kinda overly complicated and I feel like the sauce didn't get incorporated throughout the pasta.
I did like Beth's because of the 'architecture', but you make a good point regarding its somewhat dry appearance. Danielle's looked utterly deelish, and the restaurant portioned dishes were just what I would expect from a professional chef. John's... didn't appeal to me at all.
@@Daindrais yeah I get seeing John's in the same video with Danielle's wouldn't make it look very appealing 😂 I just liked the simplicity of it ig cause I'm always looking out for easy to make meals
Totally agree with you. Couldn't care less about making sure the ziti is standing upright and the sauce with lemon zest. I love lemon but not in the combination she used. I'll eat John's and Danielle's baked ziti any day of the week though!!!
My hubby grew up in poverty and cooks a lot like lvl 1 its almost completely inedible. It was something to just feed you by mostly dysfunctional people just trying to survive. I grew up in a family of cooks, my typical childhood hangout in the kitchen was between the typical lvl 2 and 3 of these videos and sometimes the full lvl 3. Hubby was never really taught anything about the science of food or different cultures etc
@@MrSinister718 very cool and funny comment 😎😲😁😘❤🐧😭 I lik becuase brown people = bad nad more priviledged than white poelple very cool and treu!!!!!!!!!!!🐍🐍👍🐍😜🐍😣😄😣🍺🍺📹👍💤
I miss John, he just has that nice gentle energy about him. And I've never heard of Baked Ziti before, well I'm not Italian haha. I find it funny that a lot of the commenters here are suddenly experts. It's all in good fun and they're just doing their own versions. They're not forcing you to do their way. You can learn a little bit of from everyone.
Some of us commenters have been eating baked ziti from as far back as we can remember. We do know what we are talking about, which is why we appreciate the fact that Danielle made her pasta from scratch, and used ground lamb in her sauce and I love her idea of using the fontina. Level 2 chef did not use the pasta well because ziti is used for heavy sauces such as with this dish. It is important for the sauce to get into the holes of the pasta, and the only way I have used eggplant before is either as eggplant parmigiana or eggplant rollattini with the ziti. We know how our Italian food and we know what we are talking about.
I liked Beth’s concept, I think it would make a big difference if she put sauce in the cake pan first and then added a thing layer of sauce between ring of pasta (like a bullseye/sideways lasagna?), then layered the eggplant mixture on top. I’m going to give it a try!
This is the first time I remember seeing Danielle after the infamous "Beerani" and I think she took the criticism well. This recipe was about as authentic as I can imagine something to be..
Yay, Chef Danielle is using cheese rinds! That is the BEST savory cooking secret I've ever learned. I use them in stews and pasta sauces whenever I can-- waaaaay more subtle and flavorful than straight-up salt. Beth, you had me until you started standing your ziti up like little pasta soldiers. WHYYYY? What did that poor pasta ever do to you??
My husband and I saw the title of this video and said "oh I bet Beth will be in this video!" Technically we were right... and wrong. I'll eat all three!
Let’s start a welcome thread for Beth!! Y’all are hating on her so much, but I really enjoy her sweet energy and she had a very interesting concept for the dish!!! I hope we get to see more from her on this channel!!
Some of these comments are so bitter🥴It’s not mean to be an exact recreation of your great great great grandmas old Italian recipe bc that’s the only way to make a pasta dish. Tweak the recipe to meet your tastes.
Yeah, people get all sorts of riled up when it comes to trying new things in dishes of various cuisines, and I almost always think it’s too much. If it’s not the way you’d like it, mind your business and move on!
@@divyabadri9787 easy to say when it's not your culture. Food is huge part of identity and so people really would have an emotional reaction when some core aspects or even variations aren't done thoughtfully. It's a home comfort dish probably why some feel more personal towards it. If it's something close to your heritage and personal upbringing it's more than just "some recipe". And besides comments are comments - people are entitled to give their reaction here, it's nice for me to read about what people feel strongly about rather than just a whole load of pats on the back 😬
@@ianvlnva I understand why one may feel like that; there’s a reason I didn’t watch the biryani episode of this series. However, I respect that people want to make that dish differently and put their own cultural spins on it, for example. I may not find any benefit in doing it myself, but that doesn’t mean those people are committing a grave food sin.
We have a really popular dish in Saudi Arabia that's similar to this one but we add bechamel on top and broil it and we call it macaroni bel bechamel and you won't believe how popular this dish has become, like it's one of the main dishes served at any occasion from simple gatherings to weddings~~
I make it like lasagna. I make my meat sauce first and then boil my pasta and add to the meat sauce and then layer it in a 13x9 inch pan as pasta mixture + ricotta mixture + mozzarella and parmesan and keep going from there ending with the cheese layer on top.
I don't know about Rose, but Chef Frank has his own channel called Proto Cooks that may help with the cooking game. Pro home cooks is also a good option
I would for sure enjoy John's comfort style Ziti, and I liked a lot of Beth's ingredients but agree that the pasta seemed dry. Really gotta say level 3 seems like the winner -- it looks amazing!
people are shitting on it in the comments, but I reckon it looks awesome, looks like a medieval fortress with palisade walls, and added bonus, it looks tasty!
Just made a simpler dish of style #3 and it came out so bomb. The meat sauce paired with the gooey cheese on top. My family and I left no crumbs 😂🥰 Thank you for sharing this.
I can't believe I have never heard of baked ziti. It looks great! Would love to try Beth's pie but John's version looks the most doable. Will definitely make it soon!
12:40 So sad that he says he grew up in "an Italian household" and then he says that this "store-bought sauce" (which saved him ... 12 hours?!) tastes "just like what my grandma made".
It depends -- if you're using boxed dry pasta, a little oil in the water is not going to change its ability to absorb sauce. That only happens if you oil the water for cooking handmade pasta. OTOH, preshredded cheese just plain does not work -- it's one of those things that sounded like a good idea at first, and can even be OK if you're just tossing a handful into a green salad, but it doesn't melt properly and is ultimately a bad idea.
@@maggotbitch Homosexuality has no connection to stupidity. They didn't bring up anything homosexual either. The fact that you read "stupid" and thought "oh they're a homophobe because John's gay" makes you sound slightly homophobic tbh.
I lowkey watch these so that the level 1 cooks can give me inspiration of what to cook next cause they're easy to follow since I can't cook myself and this was perfect 🤣
I feel like John introduces himself as every ethnicity of the episode they make lol. Im sure he is mixed with a lot but for some reason I feel like ive heard him introduce himself as something other than Italian before
As an Italian I felt the ancestors send me prayers when watching this. After John said “I grew up in an Italian house hold” I expected more from him. He used boxed pasta (not a big deal) but he didn’t use a lot of cheese? How dare he?! Lol 😂 he seems like a nice guy I’m just playing
as an Italian born and raised in Emilia-Romagna (home of egg pasta and ragù alla bolognese), descending on one side from a family of skilled cooks based in Southern Italy (home of baked ziti), I love Danielle's version but I'd take away the chicken broth and the basil, those don't make much sense with the rest of ingredients also, lamb and fontina (the original one from the Alps) have two pretty strong, distinct flavours, so I'd be worried that none of them would be able to properly shine through once combined... I'll make a mental note to try that someday, could be an unexpectedly fantastic pairing :9 kudos for the Parmigiano rind and prosciutto "infusion" in the sauce!
Chef’s got babydoll eyes. That headband looks so cute on her for that very reason. I tried to wear a headband like that once and my sis said I look like a raggamuffin on laundry day 😭
