I'm surprised Billy had enough room for his dinner after chewing the scenery so much I kid haha, he seems fun. Actually surprised to see ""traditional"" cooking from Saul, this feels different from his usual dishes, but all three looked wonderful
Level 1: What I would have made when I was 20. Level 2: What I'd like to be able to make when I'm 40. Level 3: What I still won't be able to afford when I'm 60.
@@UncleDadB0didk i don’t think it’s an insult. baseball is what it is: a simple enjoyable game. it’s not super complex or intricate, but it doesn’t have to be
Yooo I saw this comment before the video started and I was like wtf does that even mean, then he comes on the screen and says hi I'm billy and I busted out laughing 😂
Please get Saul to give Billy a knive handling and cutting workshop. Fingertips waiting to end up in his gnocchi dish. Awesome episode, all 3 have a great character!
Them stabbing the potatoes their holding was also a big no no. I was a bit surprised to see a chef doing that, he of all people should know how badly you can hurt yourself with a knife.
7:56 - that spice blend is amazing, especially on fried eggs and veggies. It's mostly the Caribbean Annatto spite (not Turmeric as the color would suggest), and it's such a great flavour.
GRANDMA BETH! :D It's gonna be good when she's there, especially when she's doing homecooked Italian dishes. My dad would not approve of Saul's gnocchi, but he hates sweet potatoes. I'd personally give it a try. Billy's recipe looks colorful and fun, I'm a fan of one-pan dishes I can just toss in the oven and serve up.
My favourite gnocci is with a plain simple gorgonzola sauce! Boil the gnocci in salted water for a minute or two to get it pillowy soft and bouncy, add a little bit of milk to nicely cover the pan a pack of gorgonzola (200/250g) and pepper to taste. Turn on the heat, wait for the cheese to melt and combine with the milk. The milk helps to keep the cheese from separating, burnishing and helps keep it a creamy sauce. Once the sauce is ready, pop the gnocchi in, combine and serve. If you’re particularly lazy, you can add the raw gnocchi in to the milk with the cheese, season as normal, stir around a little bit before putting the lid on. Just make sure to stir every one to two minutes because all of these ingredients are notorious for burning really quickly.
Everyone was on point for this one. Every dish looked delicious and all the chefs had great commentary. Beth's was definitely closest to what my Italian grandma used to make but gnocchi are so versatile you can really do whatever you want with them.
Mi nana Beth y mi hermano Saúl! God bless them, I missed them a lot. A big welcome to Billy! Thank you for sharing your Gnoccis! Also, a hug for dame Trout! Gosh, it's been a while since I watched them last! I gotta swing around the channel more often!
Billy's recipe is simply great for beginning cooks. Beth's recipe looks completely do-able. I would try this even without a bet! And I love the idea of adding a sweet potato to the russets. That could be sued in almost any potato recipe.
I love talking to myself when I watch this show cause I’ll really be in my house alone like “okay, Beth, pistachios instead of pine nuts! You crazy girl! I love it!” 💀
Potato Gnocchi is new to me. My Italian grandmother taught me how to make them and she spent a lot of time teaching me how to use two fingers to pull them back to make the shape. Maybe because she was from northern Italy but she never used potatoes. Flour and eggs.
