Something random I noticed this time and absolutely love is that Alvin doesn't do an over the top reaction to trying the food. He just tries it like a normal person who's trying something that wants to savor and appreciate would
i love that you've started visiting restaurants after recreating their dishes too, not to mention made your own sauce from scratch to compare with their stock standard one! the effort, the benchmarking, just 👌👌 appreciate you so much Alvin
I like to fine dice the onion and sauté it with half EVO and Butter with Calabrian chilli, until the onion is soft and basically falls apart. Also I find adding pecorino directly into the sauce adds a great punch and a little bit more thickness and creaminess
Thought we might get a Benny Blanco co-host; if I'm remembering correctly, this is the Carbone recipe they let him include in his cookbook. I appreciate Alvin regardless!!
Alvin im not gonna lie when i went back to this channel after awhile and found more videos of you and less of well babish i was disappointed but after watching this video i admire your work and will watch more videos of you i loved the video thank you
Think he should’ve actually gone back into the kitchen after going to the restaurant and show us what modifications he would make to his original attempt 🤔🤨
There is a restaraunt here in Arizona that is very similar called the Big Rig. Its a Chipotle Cream and Tomato sauce with a choice of shredded chicken or italian sausage and topped with basil.
So when you do it again, you're also probably going to avoid burning the tomato paste, which will probably make a bigger difference than anything else. I always regret when I let that happen. A little brown adds depth, but any blackening can take the freshness out of the whole dish. You really have to be ready to dump in the tomatoes before you add the paste, because a second of distraction will let it go too far.
As I see, Alvin's face showed different types of "meh" all 3 times while eating each version of this pasta. 👀 The third one was the least "meh" mixed with a bit of surprise.
I throw like a cup or two of parmagiano Reggiano into the sauce, and I only use tomato paste though I don’t make a whole lot of sauce in the first place
I like to mix jarred marinara/red sauce and jarred alfredo sauce for a nice pink sauce. People should seriously try this. Maybe one of these days I'll try making homemade red & alfredo sauces from scratch and see how they compare.
I didn't realise the entire population of Earth had one single RU-vid account. What's the password, I've got some videos I need to reply to as the whole world.
@@funakfunak2740 yeah, New Yorkers seem to be the ones that forget they don't represent the entire country. It's a unique place unlike anywhere else in the country, and non-NYers don't really have any knowledge of what's "famous" in NY.
@@eliastaveras1760 If you're trying to see if the stuff in the jar works the way the people who put it in the jar intended, yes. If it doesn't, then just making it from scratch makes more sense than trying to make it work, because it probably won't without more work than anyone wants to put into it, which is why they bought it in a jar.
@@blairhoughton7918 Don't know if you actually had the pasta mentioned in the title (which is not the jar stuff), very unique taste. That's why the title is misleading
I'm diametrically opposed to a "vinegar" taste in my tomato sauces. Tomato has enough acidity on its own, but if you need to add more, a squeeze of lemon or some lemon zest can perk it up. Vinegar is just too powerful for me (unless it's something like mustard where it's supposed to be the star).
Italians dislike blended tomato sauce because the blender crushes the tomato seeds and make the sauce more bitter. The preferred method is with a food mill which captures the tomato seeds and only lets through the crushed tomato flesh and tomato juice.
Thoughts on using Sour Cream over regular cream? I kind of like the tangier aspect of it. I'm curious if I can get a similar effect with Greek yogurt too.
I don't know, but I think that they might have made fresh pasta with an extruder and served it that way. I have never done it, but I have been to restaurants which claim to do that.
