Love this guy...lots of information in a short period of time. Also, I went to Italy years ago to visit relatives we had never met. They took us to a mountain side restaurant that was exactly as the one you described. The most incredible meal I ever had. Course after amazing course. My favorite was pasta with tiny clams. Unreal! We were in San Benedetto Del Tronto. Would love to get back some day...Jim Damiani
Secret to cooking calamari is what ever recipe- cook it either 14 minutes no more - or 45 more mutes to bring the rubbery overcooked (after 14 more mins.) to the nice again soft and spoon tender
Why the haters feel they need to comment i don't understand. Thank you for explaining the process and enjoyed the reference to Italy. I respect and very much like your style!!!! Cook on!!
Love the "If you don't try it You won't like it" my Grandfather's words on the money. Ewwww fish Grandpa? "Try it you don't know what's good for you kid" hooked on fish same went for Broocoli Rabe love it.
Hi, Marco, that's a real interesting story about restaurants in Italy. You didn't say how bad they are. Mexico is known for restaurants that hire people who don't know anything about, germs, spoilage, etc. People go to restaurants in Mexico, and they barf their food.
In fact squid has three layered skin which are 2 transparent and one coloured skin and these 2 transparent skins depending its size are quite tough to chew so what if give long term boiling for an hour with liquid the protein texture is broken down
Great video but there is so much conflicting information on how long to cook calamari.The latest I've heard was cook it 30 seconds or cook it 30 minutes. Anything in between and it's rubber. Is there a rule of thumb???
When we lived in South Jersey for a reward in good grades we would go to Philly China Town ... or Little Italy...Being a Nam Vet ,,, I always said if you don't try it now do you know if you don't like it.... Your food sounds great and will be trying it at home.. U.S.M.C. R.P.M.
I don’t think he went on too long at all. He was concise and explained everything. That way you don’t have to follow along to the exact recipe but instead understand the process yourself. Don’t be impatient then
You're not only insulting this chef but his father as well. What Marco forget about cooking you'll never learn . His restaurant is located in upper scale NY in the Westchester area near Scarsdale where there are very discriminating customers. You only display your ignorance making such a ridiculous remark. Fine chefs don't knock other fine chefs. Your way may be different but that's all it is.
@@Marrio49 listen fool , I was wrong when I said 50 years , it's actually 55 years. I'm 70 years old and no way he's gonna teach me anything, what I forgot he hasn't learned yet. I'm working in a place that's starting its 72nd year of business who's family came from Itay. I learned from them and I went to the CIA ( that's stands for Culinary Institute of America ) in case you don't know so please don't talk down to me.
@@MrJuvefrank the best frozen calamari is Town Dock from Rhode Island. You can find fresh calamari from Rhode Island which is even better. I don't think you can find fresh calamari from the India Ocean , not gonna happen. Just like you can't find fresh King Crab legs either.
And who the hell are you Dumbo or Zumbo or whatever you call yourself? What are you "The chef police?" Get a life. In the dictionary under as*hole it says; see you!
