I appreciate how Babish is willing to always make the basic way that most people make it. It's like he teaches how to make it at every level so everyone can try it.
Sometimes the advanced version is too much for me energy wise unless i do some serious planning but i could totally do the middle version almost every time.
I like all the different ways he makes it and ends on the original version which is just pasta water, butter and cheese made for the original creators mom
@@EricLeafericson Weissman is a real and trained chef, babish isn't. both channels are for different strokes of people, thats why theres many food channels, if they all do the same thing then what is the point of youtube!
There is ALWAYS garlic in my Alfredo!! I must have something to cut the bulky heaviness of all that cream and cheese. But then again I use garlic liberally in everything except for eggs, so I’m odd that way.
Because the pasta mafia will find him if he doesn't say it right. The pasta mafia is a group composed of septuagenarian Italian grandmothers who know how to use those rolling pins.
As an Italian who watches all of your videos I can only say thank you, finally some real fresh pasta! And I'm going to put your "Parmigiano Reggiano" voice as my alarm! Keep up man! Cheers from Italy
This is the humorous state of RU-vid food: Babish makes things as classic and original as he can so as not to offend the nations the food comes from. SortedFood makes Paella Burritos TWICE, and bathe in the fires of Spain's rage.
Listen Babish has the sense to fear an Italian grandma with rolling pin and a spanish grandma with a rolling pin while Jamie, Ben and Co wake up and choose Chaos and laugh in the face of death.
I thought I was going crazy because I was sure Babish already made this episode. Turns out, I watched Joshua Weissmans video where Babish commented that he had just started filming this episode.
I mean, donkeys are technically edible so you probably could. Then again, I've never eaten a donkey and don't know how you would prepare one, I reckon they'd probably be rather tough.
Sir, my whole family has Covid except for me and I’ve been the one doing the cooking for everyone for once and I have to tell you I’m just following a lot of your recipes and my family now thinks I’m a master chef. Thank you for sharing your wealth of information.
babish: makes two different levels of "authentic" sauce to show you don't need garlic for a tasty italian dish me and my dad, second and third generation italian immigrants: if there's no garlic in it we're not eating it
Me just Italian...if there is plenty of garlic everywhere, I'm not eating it 😀 Italians from Italy usually put garlic in fishy recipes and in other few dishes and in small quantities, just to say...in the ragú (Bolognese sauce) and in the carbonara there is no garlic at all. Alfredo in Italy is called "pasta al burro" and we usually eat it when we are sick or at the hospital, it's just a cream made with butter and parmesan, and no garlic 😁
@@gio7799 yes, exactly! I think it's probably a common thing, that people of x ancestry often end up straying from the original versions of food from x culture, to the point that the authentic thing seems wrong to them.
@@isthatrubble Immigration is a big factor in this. When people move to a new place they modify the recipes they grew up with utilizing what's available in their new location. IIRC, this is how the "Italian" cuisine I grew up with came about (what I grew up with is actually Italian American).
@@RoninXDarknight it's the same here (australia) coupled with many of us having to adapt our recipes from simplified versions from cookbooks written by anglos for anglos in the 70s and 80s - my nonna didn't pass any of her recipes down so my dad learnt most of his italian cooking from australian italian cookbooks, which is why we put cream in carbonara and things like that.
@@isthatrubble Exactly what I was thinking! Some people like to thumb their noses up if someone doesn't make the particular dish the way their family made in said region of their homeland. And what's up with some Italians from Italy throwing their hands up when Americans put meatballs on the same plate as the spaghetti noodles? It's all going in the same place..their mouths! What's the big deal?!
Fun fact: In Italy we often call it "pranzo del marito cornuto" (lunch of the cuckold), because it takes nothing to make, leaving the wife with more time to, well, you got it Edit: wow, thank you guys for 1k likes
I know it might not be “authentic” but alfredo with garlic in it, or oregano, thyme, parsley, and (another spice I’m forgetting) are both delicious and add a lot to the dish. I always add one or the other when I make it
Some people get complacent as they get more successful. You have become only more and more determined to not miss a single detail. I can’t believe you did that 5k - it’s very impressive.
Only Andrew would go so far as to not only recreate the fettuccine Alfredo from the office, and then do exactly what Michael did and run a 5K with no water breaks. After all, rabies victims have to live in fear of water, SOLIDARITY!
day nine of asking: the mayor's order from Cloudy with a chance of meatballs "A pizza, stuffed inside a turkey, the whole thing deep-fried and dipped in chocolate."
You don't have to make fresh pasta. But for any pasta dish you want to under boil it by at least three minutes and finish it in the sauce. The remaining starch cooking out will cause the sauce to adhere. Also while I prefer to make my own sauce, there are way better sauces than Ragu brand.
Would anyone else love a livestream of babish and the viewers playing a binging/basics with babish drinking game? Just watching episodes of babish and like “take a shot when he mentions America’s test kitchen”
@@jyotiradityasatpathy3546 Hopefully Babish will grace us with the tale of the 22 "Fool's Gold Loaf" sandwiches delivered to the Denver airport in the wee hours of the morning, so Elvis and his friends could enjoy a meal on Elvis' private jet.
I made this recipe for a school cooking competition. It was my first experience cooking a meal and it wasn't too complicated. It got me first place aswell!
Babish: "Pffft, garlic in alfredo, who would even eat this?" Me, who has only ever made bomb alfredo from scratch using some amount of garlic: "Wut? :'( "
A memorable alfredo I had was at a hiking lodge, but we had it for dinner after hiking all day (and then again the next day). It is a hearty food for exertion.
Fun fact: fettuccine isn’t Italian at all, they call it pasta al burro (buttered pasta) which we Americans call “buttered noddles” they use aged cheese and pasta water to make the sauce
Italian here: I won't say nothing about the fettuccine Alfredo because they doesn't even exist here, but the pasta al burro was on point. And you can add pepper to it, I surely do.
I'm waiting for Babish to come into the frame with some dusty, 300 year old Italian cookbook, make the most traditional, authentic italian dish ever filmed, and get absolutely wrecked by the Italians for doing it wrong.
This was my suggestion when Babish asked on twitter what to do with the wheel of parmigiano reggiano, making the original Fettuccine Alfredo, without cream. Thank you for making it. I'm gonna try making this next time I buy some parmigiano reggiano.
Can we stop a moment and appreciate Andy's relationship with sawyer? Like totally the BEST kind of friends especially after the Louisiana episode where he surprised sawyer with a trip to Louisiana in memory of that documentary they did so long ago
You know, I've always wondered how he stays fit despite constantly making all these sumptuous dishes for our enjoyment. Turns out it's pasta and 5k runs!
Question: Is there any significant difference between Shrimp Congee and any other Congee besides throwing in some shrimp at some point? Because he has already done an episode on congee, based on the smiley face one from Mulan.
The reason you use the pasta water is because of the starch in the pasta water helps emulsify the sauce. As someone who used to not understand why pasta water specifically...there you go.
It will happen someday! "A Pizza! Stuffed inside a Turkey! The whole thing deep fried and dipped in Chocolate!" Mayor from Cloudy with a Chance of Meatballs.