Why has Brad been MIA. He is one of the reason you have so many subscribers still. Have more collabs with him to ease us with the new cast instead of forcing them upon us.
The second I saw them I thought the same thing. Though I also have to mention that when I first read your post I read "on-brad" instead of "on-brand" LOL Which works perfectly so I'm keeping it
Zaynab’s pasta in a pan has quite honestly revolutionised the way I make pasta. It’s so easy and fast and turns out really creamy and flavourful. I’ve made this 4 times in the last few weeks, changing it up a little every time depending on what’s in the kitchen but always with lots of chilli paste. I even mixed it with Chrissy’s recipe and threw in a punnet of cherry tomatoes haha. Next I need to make Chrissy’s pasta properly cos that looks incredible.
the technique is called 'pasta risottata' since it cooks like risotto. I would suggest you use boiling water instead of cold water. A dish I love making that is super simple is: on a very hot pan add cherry tomatoes cut in half with the flat side down give them a nice char with the heat cranked up once they got some color, turn the heat down and add garlic and basil (or parsely) stems (save the leaves for the end) once the garlic (I prefer thinly sliced) has become golden, add your water and pasta. I prefer adding water just so it covers the pasta and then add more as I go (a kettle is perfect for this). as the pasta cooks (I really like angel hair for this, it takes 3 minutes tops), I like to squeeze the tomatoes add salt and chili flakes, keep stirring once the pasta is al dente, add the basil leaves and some pecorino Romano (Locatelli is the best you can find at the store) and a drizzle of evoo idk if I wasted 10 minutes of my life but I hope you give it a shot and let me know what you think
can we please get DeVonn his own show that was a 10/10 across the board cooking skills, tutorial and tips, cook secrets/insight, presenting skills, concepts, recipe, presentation, little jokes was all fantastic
@Brian It only appears to be more oil because she did not add butter or cheese or fatty meat like the others did. Her dish Is VEGAN. Fat content is likely about the same if not less.
The way Chrissy talked about those trumpetty pastas. Good people get a special kind of weird when they are trying to help you understand why they live something. Love it.
I've been doing pasta like that probably a couple times a month this last year and it is fantastic! It's basically like a risotto. Letting the pasta starch create a sauce. I know she was hindered by the number of ingredients, but using some sort of stock in place of the water makes it that much better! And so easy to do. Highly recommend!
I missed Brad so much! I love his videos, and could watch them all day! The rest of the crew is delightful as well, don't get me wrong Yall are a blessing in my life and I learned so many great ways to make pasta today!
Everyone needs freezer peas in there life so many great uses for them that pancetta and peas looked delicious and I am so intrigued by the squid ink pasta with the cured egg yolks wow 😳
@@shamkawow1they didn't pay their POC employees the same as their white employees. that's why a bunch of the og cast left. I suggest you read up on it
I just made Zaynab’s dish and holy smokes is it delicious! It was so good I ended up making it again 20 minutes later. Used gluten free and regular pasta, both came out great.
Chrissy’s dish looked like sunshine on a plate! So vibrant and beautiful! Proving everyone who thinks vegan food is boring and sad wrong! Wish I could taste it! Does she have her own channel? 🌱😊
My pantry pasta is shallot, red pepper flakes, capers, thyme, and lemon juice/zest. I also use butter, why wasn’t that one of the freebies 🥲 And IF I have cream then I’ll add a teeny splash at the end with the pasta water. But that puts me above 5 😬 4:54 Definitely gonna try the calabrian chili paste instead of red pepper flakes like I normally do!! Thanks for the tip ☺️
Finally homebody (Zaynab) shows how to cook pasta the best way! No more boiling 7 cups of water before putting in the pasta - just put the pasta and the water in together, heat and keep stirring so it doesn't stick together. So easy and fast!
For cold tomato sauced pasta, we put it into a loaf pan, well compacted, and slice it for later. Saute a slice in olive oil/butter and top with an egg for a zippy breakfast. Use a slice cold topped with a salad of bitter greens, herbs, olives etc. Stick a slice in a sandwich. We've been doing that as long as I can remember. Love it. Give it a try.
Of course he had to be a queen about it. Its not hard to splash anything with squid ink, honestly, it tastes horrible, he just wanted to be overtly different. Garbo.
