Kabu are you sure you actually watched the movie? It’s not necessarily a faithful adaptation of the book, and it does suffer from some mild pacing issues, but it’s overall an excellent movie. Most scenes in it that can be directly compared to the Netflix series are quite a bit better in the movie, and the movie doesn’t suffer from some of the more questionable casting issues that the show did. Throughout it has some of the most solid and inspired direction and production design of any movie to come out in the last several decades, and is one of the most visually rich and interesting movies ever made. All the dialogue ranged anywhere from above average to strong, and the blocking, structure and pacing of most individual scenes and story beats are superb. It’s not a 1:1 adaptation of the books, and it’s a far cry from the Netflix series, but it’s an extremely well made movie with solid writing, beautiful cinematography, set design, etc. and performances that are almost across the board better than anything in the Netflix series. You should probably go watch it again, because I get the feeling that you watched it last in the wrong mindset to actually enjoy the movie for what is: a movie.
@@TheKabuto90 I actually really liked all three. The film was a different style to be sure, but I still loved the creative liberties it took with the first three books.
The anchovies will basically disintegrate in the oil if you cook in the beginning with garlic and capers. It's mean flavor the oil. I wouldn't recommend adding them whole at the end. But that's just me...much love brother!
I don't usually make it, I don't remember ever liking it as a kid, but I may give it another go. I'm really hate olives, which isn't something you hear from a lot of Italians. I tried, I just can't...
I grew up eating this dish no less than once a month my entire life so when he said he hated it, my heart broke a little. :”) glad to hear he liked it in the end though! (But I get it; capers and anchovies aren’t for everyone, and much like babish, even I only like them when they’re used in the context of a lot of other strong acidic + umami ingredients)
Look away dear viewer, for a dish that simply references the despair ridden tale of the baudelaire orphans is too much for one too handle. Turn away for the events shown here contain too much hopelessness for a normal person to endure. I have taken to following their story to find the fate of it's last documentor, Lemony Snicket, but I would hope for none to follow me, for even a simple internet video could send them into a bout of depression. So I ask you dear viewer, turn away
fprosk I am pretty sure I watch this guy more than you so shut up I know however that was a gag from the show and why do you even care that he did it it's not like you're going to eat it
i love this recipe. It's one of my favorites.. this has been a part of my clean plate club since I was a wee lass. You and Brad are my favorites, I gotta see you two collab again! or just hanging out & drinking some wourder.
To be real here... this video inspired me to try this recipe out (minus making my own pasta, because who has time for that?), and it's honestly now one of my favorite foods (possibly my absolute favorite!). Pasta Puttanesca is so amazingly good despite its weird ingredients, and any skeptics who think this sounds like a garbage sauce should give it an honest try before dismissing it.
Recommended but not required, unless you can't fight off polar bears or do not want to scrub bear drool out of your clothes for the next month. Then it's required.
oh shit this show has Patrick Warburton? Been avoiding it cause thought Neil Patrick Harris wasn't a sinister enough Count Olaf but I'd watch paint dry if it was narrated by Patrick Warburton.
Well he IS 'sponge worthy'. Plus he played the Tick and Kraunk from the Emperor's New Groove. National treasure even aside from his long-standing role on family guy.
I have to disagree on the anchovis. If you fry them in the oil they pretty much melt (no need to chop them) and become more of a rich umami seasoning (less fishy flavour). You need good anchovis though.
babish: "there's nothing worse in the world than under sauced pasta" also babish, no more than 30 seconds earlier: talking about how he could eat the noodles with no sauce
Anyone else feel the clean plate club is losing some of its impact since like, 9/10 of the last dishes joined it. Maybe make it the, "Second portion club" instead
Yohan Kuriyan pasta puttanesca is a cupboards pasta dish, so you can go without meat or toss in whatever meat you have - chicken, shrimp, scallops, leftover ham, really whatever. It probably doesn't have roast beef because the baudelaires didn't have any food in the fridge.
Seeing as Jon Faverau(dunno if I spelled that right) had Babby on his Netflix show how long till you think Babbys gonna be in the background of the next MCU movie.
Babish could make an entire series strictly following A Series Of Unfortunate Events. I’d be intrigued at those horseradish apples that save the siblings from fungi poison.
Babish you always inspire me. While my pasta is not from scratch and neither in the sauce I made, Im going to have some delicious pasta and sauce for dinner tonight!
i think it would be funny if there was a fathers day special episode where the entire time you make dad jokes to explain what you’re doing instead of just doing a normal voice over.
Folks complaining about young people playing Fortnite aren't worth much more than Boomers, and y'all should be ashamed of yourselves for forgetting your own upbringing this quickly.
I enjoy your other recipes immensely (for the most part) but I'm a bit of a puttanesca aficionado (and not because I happen to visit brothels and prostitute any more than the next man) and your recipe is wrong. Normally puttanesca isn't a simmer for ages sauce that's greatly reduced, you should cook it no more than 20 or 30 minutes; it ought to be fresher tasting than a bolognese for example. Furthermore, if you wanted no anchovy flavour you really should have sautéed the anchovy, which would have disintegrated, with the garlic at the beginning leaving the umami taste but without the skank.
Yes but it looks like he meant after the tomatoes had come to a boil. The sauce looks heavily reduced for 9 minutes of simmering. Maybe his apartment is very dry so it had a higher rate of evaporation? My "20 or 30 minutes" was referring from start to finish of course.
Jeroen Kuppens the movie is a travesty compared to the show. The movie only encompassed the first three books and missed a billion details that the show nails perfectly
Brynley Louise When I was in advanced culinary arts classes in Job Corps, making pasta by hand was one of the requirements to graduate. Speaking from experience, I'd recommend it if you're really against getting store-bought stuff or if you want to make your Italian grandma/mother/mother-in-law proud of you.
David Hughes as a new jersey Italian i couldnt tell ya how real motherland italians pronounce it i just know of the disparity between how its spelled and how Ive always heard it pronounced. Same with calamari (galamad) and mozzarella (mooz-rell)
Has anyone noticed how the girls who play Violet, Emily Browning in the 2004 movie and Malina Weissman in the series, look so much alike. 😱 (well they did during filming, not now that as there's a 13ish year age gap between them but I'd still swear they're sisters if I saw them together)
