Steve, your content creativity and consistency is incredibly inspiring. Hands down one of the best cooking channels on RU-vid. Every recipe I’ve used has been a hit in my home. I’m too excited to try this one!
I’m here to tell ya, L&G….Steve’s channel is….BY FAR…my favorite cooking channel on YT… I am literally in meatball heaven and this type of direction when it comes to meatballs has given me more than one new idea on how to make them… Mr. Cusato…you are THE MAN and I congratulate you immensely on a job well done and the best and most informative cooking channel I’ve ever seen…Cheers from Ohio….🍸🍸🍸
the crazy thing is, the more I've watched your videos the more I get to know the "techniques" that you're introducing I've already incorporated most of them without even kowing how exactly they work.. when I see you doing your thing I just love it youre speaking out loud what most only "feel" those little bits and pieces.. I mean its a journey and youre sharing experiences which can take years to accumulate.. right now I'm trying to perfect my "tortellini alla panna" which is/was/and always will be my favourite italian dish but I would love to see you do a version and talk about the possibilities aswell as the basics since I've eaten TONS of it from different italian places (here in europe) my backstory: I cook for myself between 7 to 8 years now after my ex gf said my food didnt have taste and after my mothers cooking which was horrible.. but ever since my first burned sausage I was in love with cooking ;') cheers mate
I feel you about having a mom who couldn’t cook 😂. My mom was a wonderful person and parent, but she couldn’t cook worth a damn. I’m a great cook now too. It took a few years to get good, and a few more to really get good. I read cookbooks for fun, and develop my own recipes when I’m making something new.
Stephen, you are a phenomenal chef and very talented teacher. I’m always thrilled with your creations and your meticulous attention to detail. “When the food is excellent, it’s always in the details.” But I’ve made meatballs for years, and exactly like you describe, my approach to cooking is I don’t rely on recipes so much as on experience, making judgement calls and adjustments as you go. So I mix the meat ever so gently, keeping it loose, tweak just the right amount of moisture, seasonings, roll the meatballs with kid gloves, like you- those are all things I’ve learned, and especially, I’ve learned not to overcook them. It firms them up too much and can make them dry, even 80/20. So how in heck did you cook them for 2 hrs? I simmer them for 20 min!! I would love to be able to hear your answer!
As a former cooking teacher and head of department I really enjoy your videos. Your explanations are uncomplicated without being simplistic. I would have hired you as a teacher in a second. Long live Calabria!
Making this for me, my girl, and my two year old boy(minus the chillies). Our place smells great and you’ve given me a new dish to cook after work once a week. Can’t thank you enough
I wanted to second what other people have already said about the creativity of your content and how well you shoot/photograph. I also wanted to add that out of the many cooking shows I watch on RU-vid, yours is by far the most relevant (especially for a fellow Italian), creative, and enjoyable to watch - I look forward to your recipes the most. I've tried many of them at home and they're amazing - you've improved my cooking tremendously, so thank you very much. Keep up the great work.
Steve you know someday you are going to have to sit down with a glass of something and just write the cookbook... You're content is always on point, delicious, elegant yet simple. So happy for you.
I like the way you fried the meatballs and then,added them to the sauce to finish cooking! I have made meatballs like that a good bit. However I have never made the slurry separately, I usually just throw everything in the meat and mix it up. I will try makimg the slurry next time, that is a great tip, thanks!
Hi stephen. It's been a while that im watching your videos and, as im from Calabria, i suggest you to make pasta alla nduja. Nduja is a mix of pepper and pork meat and it is very soft (you can even spread it on a peace of bread). The only problem is that i don't know if you can find it in America but if you can i would love to see you make this Calabrian dish. Anyway keep up with the good work you are great 👍😉 Saluti dalla Calabria 🌶️
Another fantastic video, Steve. You're continuing to kill it and I'm having fun watching you grow. I finally signed up to your Patreon and I'm proud to support even a little bit.
Made this for dinner with some bucatini instead of bread - SO tasty. I only used half the amount of Calabrian chili in both the sauce and the meatballs and they still had a good amount of kick.
Your meatball method is very similar to mine, although I am too lazy to fry, I bake them before adding them to the sauce. I never thought of using tomato liquid in the panade, I will have to try that. You have nearly all the components for my favorite comfort food of all time, the meatball parm sub. The trick I learned from an old pizzeria on Long Island many years ago: toast the bread in the oven, having removed the center so there is room for the filling, while baking the meatballs sauce and cheese separately on a gratin pan until melty and a touch golden brown. Then pour the filling into the crusty bread for service--no mushy hero!
You never disappoint. Got me drooling over here at almost 5am and I had to make me something to eat! Lol Thank you for the amazing content! I always look forward to your videos 😁😁🙏🏼
Can you do a video on your kitchen clean up routines? Like when you have oil from frying how you get rid of it, how you habdle different pans, what oils you fry with, etc?
I always love the artistic flair of your editing in your intro. The camerawork the music the presentation fantastic! Love the channel!! 3 things I love. Eating my family and not using commas.
Hi Steve! I just started watching your channel recently, did a bit of snooping on you, and found out that your food truck used to be parked right near my aunt and uncle's apartment in Brooklyn! they walk their dog in that park every day. small world :) keep up the awesome work!!
just stumbled onto your channel, and really enjoying it man. you clearly love food and it comes through in the videos. i also really like the speed through to start every video, cant tell you how many times i put on a video just to get an idea of the steps. keep up the good work...you get a subscriber in me.
Dude is skilled in editing, Investigating, making the actual beats for his videos.. 😂 I'm honestly not sure just amazed! Dopest channel on youtube for food right now.
Stephen, you used a plate! But seriously, I thought the description of pecorino was spot on. It is a sheep's milk cheese, usually with unpasteurized milk, and aged more than 60 days, so it can be imported. It doesn't (if made well) have a "sheepy" smell or taste, but has a mild yet rich flavor. I got a very nice Pecora Nocciola by Landmark Creamery (Belleville, Wisconsin) from Fromagination in Madison last week and can highly recommend it.
Thx for this recipe. Can't wait to try it. Question? What do you do with the excess olive oil in the pan after you're done w frying the meat balls? Stay safe. Peace 🙏🌹😊
OMG Steve!! Definitely doing those meata-balls, maybe even tonight. But its gonna have to be w/ some kind of pasta because I'm just not gonna find that bread here in Georgia. Thanks for another one that looks so good I can smell it from here!
My nonna eats the raw meatball mix to figure out if the seasoning is right LOL. I just found your channel, I appreciate what you put out brotha. I'm going to have to try this out and go head to head with Grams' recipe
Love all these videos, you really put a lot of time into them. Random question, and maybe you’ve answered this in other videos, but how do you maintain your cutting board? How do you clean it after you prep the meal on it with the oil?
It went great...I followed the recipe pretty closely. I made the mistake of just putting in all of the “slurry” so the meatballs were a little soft...still nice round meatballs but didn’t look as firm as the video...but after cooking slow and low for 1 1/2 hours they came out well...I actually found the right chilies. I used a really nice toasted sourdough miche...my wife and boys kept asking for more...a solid new addition to our family menu...should have taken a pic...thanks.
If you are doing a cookbook, please keep me posted. I don’t always read emails or show notes. Would love to purchase any you make. Keep up the great work.