Vincenzo, if you watch many videos about Italian foods in Epicurious, first of all, you need to forget anything about Italian food because sometimes the professional chefs trying to make it... In a fancy way, in a creative way, with limited ingredients from homecooks, but in the end it doesn't look like what we want. But love your videos. Love from Indonesia... 🤣🤣🤣🥰🥰🥰
Funfact about this women, Emily: when the first time she appear, she make her food kinda chaotic after use ketchup, thus called "ketchup queen" from internet. But she didn't give up and improve her cook to even join cooking class. Her hardwork pay off where she got rank up from amateur into homecooker. I proud of her.
I learn how to make the real carbonara from Vincenzo plate , the real Carbonara has a very silky and smooth texture very different from the one from the fake aka cream carbonara.vincenzo plate has opened my eyes to real carbonara. Thank you very much Vincenzo plate
I love your channel Vincenzo and you have made me a better cook. I think you misunderstood the premise (which is why it’s gotten ten million views). Clearly Emily did NOT have the ingredients for Alfredo. As a result, Frank could not make Alfredo. He was forced by the ingredients to cook something different and decided to make a visually appealing and flavorful unique dish. By the way “whimsy” and “whimsical” refer to “being fun in an unusual, odd, unexpected, or lighted hearted way”. Your critique of Frank would have benefited from “here’s what I might have tried, let’s see what Frank does”
Thank you for sharing your thoughts about the video above. While I appreciate Frank's attempt to do something creative with the ingredients that he had, I don't think that eating fried plain spaghetti would be very tasty 😅
Today we r making salt with a salt in a salt, so first u must put a salt in a salt, then mix a salt with a salt, meanwhile u add a salt to a salt and season it with a salt, at the end u get this beautiful salt with amazing salt and u can garnish it with... a sprinkle of salt 😄😄😄
As far as your salt criticism, Vincenzo, Americans salt in stages, generally after each major ingredient or step. So they may sprinkle here and sprinkle there, it generally isn't much more than you use seasoning liberally all at once.
Flours in the US can often have less than 8g of protein per 100g. So you need to compensate when making fresh pasta or if you buy at the store you have to add something next to it. I do agree in general and I also thing people do not need to eat everything on one plate.
But when pasta is made with egg, doesnt the egg impart a lot of protein? You can have eggless pasta, but it seems to be a fine element to have in this application
i just dont understand why people use chicken breast and call it juicy , its the most dry meat of a chicken its not juicy , its never juicy , its what the F1 tyres are made from , even the soft tyres ...no ....the thighs are juicy , the wings are juicy , not the breast of a chicken ...
Grana Padano is like twice the price of one of those Green bottles and not available in lots of the super markets where I live. Granted since watching your channel I'll either spring for the real stuff or just eat something else; but for most of us non Italians we grew up with the cheap Kraft bottle in the states.
@@vincenzosplate It is more to do with import/shipping cost. In my grocery store a 198g wedge of Boars Head Grana Padano is $17. A 227g bottle of Kraft cost $7. Now an american wedge of BelGioioso Parmesan Cheese 228g is $8. Compared to a 100g imported Parmesan Reggiano chunk cost about $14.
Yeah I grew up with the green Kraft bottle. That was 35+ years ago. I no longer watch Dukes of Hazzard or ride around on my big wheel (a dukes of Hazzard one!). There's no excuse to use that merda nowadays. If you can't find parmigiano reggiano, at least find some American parmesan.
@@avonlave point being unless you've had the pleasure of being exposed to Vincenzo's videos it's likely all you know. I just assumed that's what parm tasted like so I had no reason to ask anything else out because why would I bother trying to find substitutes for something I know I didn't really like.
But he had enough opportunity to make something worthy but ended up putting cooked spaghetti straight into a fryer and burning some garlic. Cant blame the ingredients for that, that's just poor creativity.
I don't know if Vincenzo will get to read this comment but I wish I could change his perspective of Americans as citizens and and cooks. We're not all bad and we love you. Also as far as home cooks go, we are all on very tight budgets and are just trying to do the best we can with what we have to work with. I love you and your content ❤
I normally don't comment on the reaction videos even do I watch all your videos but on this one I had to comment. The chef is doing a redemption of something with this ingredients but what people fails to realize is that look a the work he is having to do to make does ingredients work. Meaning if you spend 2 dollars more for grana padano or 7 for parmesano reggiano you would have saved so much time. Guys and ladies opportunity cost is a real thing. YOUR TIME COST MONEY. With that being said Vincenzos love your videos thanks to you I have made a lot of amazing Italian dishes to my family and loved ones. Have an amazing day and thank you so much my friend.
Uh, I don't understand what you're trying to say and I'm assuming English isn't your first language. I see something mentioned about time and opportunity costs. Personally, if I'm making a dish, while it might take a bit longer, I much rather have fresh REAL cheese over the fake plastic garbage. Real chefs take pride in their food and the ingredients they use. I wouldn't want to eat from someone who cares more about time than they do about giving their customers, friends, and family, a good meal. But then again, some people actually care about what goes into their body, and the body of their loved ones while others, like you, don't, if that's how you justify feeding them garbage food. Much rather pay for a better quality ingredient and know I'm not going to die from it being something made in some lab possibly.
32:24 "If you go to an Italian restaurant and that's what they give you, I will shut down the restaurant tomorrow" Hahahaha! I laughed so hard at this. I never expect this savage remark from you
@@vincenzosplate, it also makes a nice, flavored oil to cook with after you fry the herb in it. Crispy pan fried potatoes work nicely. And it’s can be delicious just to dip some good bread in it a little.
Vincenzo you are funny I love it when you lose it over the recipes I’m sitting in Brooklyn New York city I love your channel but I am from Avellino Italy and there really are good Italian chefs here believe it or not but thanks for making me laugh it’s just too funny you have a great channel my friend enjoy your day 🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹
I appreciate it my friend. It's really important that we lean on to the authentic experience because it always taste great if it's done the right way. Thank you for the support!
I do have to say, chefs season everything. That's why restaurant dishes taste so good. Ofc, there's just the food too, but restaurant dishes are generally have a lot more salt than what people use at home. It's also how they use the salt, often they season each ingredient so that you can maximize taste of each ingredient. I understand it seems bit bizzare, but it does work.
This guy perfectly exemplifies the problem with many chefs/cooks. They want to overcomplicate things and focus on the appearance of the dish. This was the case for quite a few of the people I worked, and went to culinary school with. Always focus on flavor first, and then plating. Seems obvious, but Manny don't understand this.
Hi Vincenzo I've never eaten Alfredo pasta and I think I'll just keep to your version and not theirs I prefer to eat your recipes as the ones I've tried are really delicious you are my go to pasta chef everything you cook you tell the story of where it comes from and I love watching your channel thank God for you Vincenzo you are amazing God bless you and your beautiful family always Grazie
Watching this makes me realize the context for those mean comments. Vincenzo can be really harsh at some point and if you do not pay attention you miss the parts where comments on the good parts too. The thing is a show to promote common sense cooking at home - so I like the concept of making pro chefs struggling and making complicated things to highlight the home cooks.
You really have no idea just how cheap that Kraft stuff is. At the most expensive store in my area, I can get 8oz (c. 225g) of it for USD $5.49, less than half the price of authentic Parmigiano (7oz/200g is roughly $11.49 USD.) I honestly had dreams of banning that Kraft crap that is mostly tree pulp.
How can you say "I don't want that" when he shows the brown bits in the pan from the chicken? Thats called fond, its where all the flavours are concentrated. Its the most important part of making all kinds of gravies/sauces for meat. The fact you pull a funny face and say "I don't want that" shows how much of an amateur cook you are that you don't even know how useful that fond is.
Im obsessed with my Italian roots. Sadly I lost my great grandmother a while ago and she was the glue for the Italian roots of my family. So what do you call the grandpa in Italian families?
I love it-He is making the fried pasta "cakes" He has crappy ingredients but is making the best of it! I lived outside of Naples (Arco Felice) for 6 years... I loved those fried pasta cake things lol... Neapolitans fry EVERYTHING...
oh, and there is no better snack than those fried pasta cake things... the folks in Naples know how to make snacks... like "next level" snacks. I remember telling a street vendor OMG this is AMAZING, AWESOME and he was like yeah, whatever... its just quick food, nothing special...
vincenzo, everything thats gets deep fried should be salted, maybe not something like parsley but anything like garlic or something that is breaded or battered should be seasoned after it comes out
Yeah and to the brown bits which stuck on the pan from the chicken he says „I don‘t want that“. Like what?? That‘s full of flavors. Apparently he like his food to be bland.
@@GiIford he just gatekeeps Italian food, yes I know a lot of people royally fuck up italian food but there is a lot of cooking techniques that can be used to enhance a lot of Italian dishes but they don’t like when you do for some reason
@@callumwright9431he likes authenticity and simplicity because he’s a proud Italian. That’s why using the fond isn’t likely because it’s a French technique
@@HANASANAChannel I understand that, but If there is a way to improve a dish why wouldn’t you? Just because ‘tradition’ says not to? That seems kind of stupid to me
Brilliant comments on techniques you give! Personally, I don't think any of this will turn out bad, but what you talk about a lot, keep it simple, keep it fresh it will be just as good or better than over thinking.
The idea you had for the fried pastaball kind of looks like what we have in the netherlands, wich is a "bamischijf" its basically a fried breaded ball with soft spicy chinese noodles inside. Would've been a great idea to do that with something resembling alfredo pasta, with the ingredients he had... but he didn't have eggs, flour or breadcrums. The epicurious challenge is to only use what you have and as a pro chef try and make it fancy, I guess. And at the end turned out even Frank had never made pasta in a cheesewheel, so no one there really knew to melt the cheese with alcohol first 😅 (but I agree, why make it so hard on yourself and also waste that cheese... when its way easier to just finish the dish in the pan.💀) Ps. Whimsical isnt perse a bad thing 😅 it means; " full of or characterized by whims, which are odd ideas that usually occur to you very suddenly. If you decide at the last minute to fly to Europe, you could say you went there on a whim. Whimsical can also mean tending toward odd or unpredictable behavior."
I've watched the epicurious show for 5yrs now , this episode is the swapping production, Emily and frank are 2 of their popular cooks , frank is pro chef and instructor Emily is a novice cook but she is leaps and bounds above her first show where she made French toast and put ketchup on top , there's a rotating cast and a very popular show on you tube, but I agree with you about Americans eating way too much salt and frank went crazy with his Frankenstein creation, I wouldn't eat it but I don't want to insult the chef , rome new york
omg-the end was a disaster. I also thought he was doing a fried pasta cake. he did a ... "I don't even know" instead. wow-my landlord in Arco Felice likely would have made him fertilizer for that... seriously
Love the reacting video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
The issue I with cooking shows in general is you do it for the money, sometimes with a large budget to staet with. If you make a mistake, do it again, if ot something minor point it out. The issue I have with "high profile chefs" is if you need to make a twist do one not five. Both recepies were Franks so the twist for the first should be just the wheel and explaining how use it and make the pasta. The second he could choose the one alteration. Heavy cream not special enough, skip it. But hey if Gordon or Jamie were the they would probably add peas so.... 😂
1 of my aunties love eating the fettuccine alfredo & she said that she always felt sick afterwards from eating it at a restaurant so have no idea why it happens.🤷♀
Dude, I love your stuff, but come have a shop at a suburban American grocery store. Yes, better options than pre-grated Kraft are available, but they are not cheap. Your horror and revulsion is understandable, but come see what it's like doing a shop for the week for the family at the normal people grocery options in the USA, and hopefully you'll be a little more sympathetic to the less than perfect choices
Italian American cuisine has made changes to traditional Italian cuisine so things like whipped crème have been added to dishes because that’s what the Americans prefer.
I kinda want to see Vincenzo make frittata napoleta, it sounds interesting. Personally I think Frank was making the best of a bad situation. Also, they are limited by the ingredients they are given, she didn't have any white wine on the tray, so she couldn't use it to melt the cheese. It was probably an oversight, but rules are rules.
It would be interesting to see the chef's honest reflection on his creation. It must be challenging to come up with a recipe when the ingredients are sub par and/or incorrect for the designated dish.😊
I enjoy a fried pasta/corn as a crunchy topping topping; please dont ever add cream to a cheese based dish!!!.Enjoy the cheesy umami. All its missing is peas :)
Vincenzo! Your Italian cheese is really good but you forget that British cheese is the best! Please make more Italian dishes that can obviously be improved by adding British cheese, thank you. Ciao Bella! 🤣
I'm going to make alfredo your way because the way my mom made it, she always used heavy whipping cream. I never liked alfredo sauce because I always thought it tasted bland. But now I know I have been eating it the wrong way! I'm going to make real alfredo and try it. If I still don't care for it, then it just wasn't meant or me to like it. I don't care for pasta + cheese anyway, I don't like mac and cheese. Even my mom's, which is almost all completely by scratch other than the noodles themselves. She's a really good home cook though. I will just have to try it the REAL way to make alfredo! Though my mom would use real parm, not the fake stuff. Edit: I'm definitely going to have to try it the real "American" way then! Not what we customized it to be! But, we add in the chicken to make it more filling than just pasta alone because in America, we have to add meat to everything we eat. We are a more steak and potato kind of country! Heh! But personally, I never cared for the chicken in the alfredo. And that was a lot of salt! I heard that cooking class teaches you to salt everything. Salt at every step and every ingredient. I'm with you, TOO SALTY! And I love salt! Good homecooks in America, don't use that much salt. At least my mom doesn't! While she might not make real alfredo, she can still cook really well and I'm so glad she never put salt on everything! Maybe enough to season but nothing excessive like this dude!
2:30 Caro Vincenzo, scusa, ma di cosa ti meravigli ? Sembra come se lo vedessi fare per la prima volta questo piatto agli americani. Lo sai bene come gli americani hanno cambiato la famosa, semplice e deliziosa pasta Alfredo. L’unica cosa che purtroppo si sono dimenticati di fare (come fanno tra l’altro anche con altri nostri piatti, ma non solo gli americani) è di cambiare anche il nome al piatto. Se lo chef Alfredo avesse visto quelle versioni che hanno fatto gli americani del suo piatto, avrebbe semplicemente scosso la testa ed avrebbe detto…. per cortesia… togliete il mio nome da quel piatto, perché quello non è il mio piatto !
In realtà ogni volta che vedo rovinare un piatto italiano mi meraviglio sempre, perché è come se lo vedessi fare, e ogni “chef” fa la propria versione quindi c’è sempre qualcosa di nuovo che mi scandalizza!
"I don't understand why you put salt on garlic". THANK YOU-! (I don' either...) Emily and Frank are my favorite 'folks' on the Epicurious Channel. (Emily is primarily an entertainer and comedian) which makes her prefect to present from the "home cook" side of things. Frank is just a great chef; in this instance apparently going crazy on a typical American-version of [Chicken] Fettuccine Alfredo. [Even his version of the classic Fettuccine Alfredo is not his finest moment] - but I do love watching them both. Regrettably the 'chicken concoction' feels like some "great find" featured at The Olive Garden... Ugh. 'Hospitaliano' at its finest, bambino-! Yeesh. Overall, this dish was rather disappointing. Cock-a-doodle-doo. Love your commentary, Vincenzo.
Well, at least Frank was being honest, and said that what he made isn't alfredo. But honestly, the plate doesn't look good. In fact, you can see it in his face at 34:09, even he seems disappointed with the result. And Vincenzo, if you want a good example of what whimsical means, think Willy Wonka without the child endangerment. 😂
I have never liked Alfredo. Especially because the only way I have seen it is with the heavy cream and with chicken or shrimp. I judge how authentic an Italian restaurant is if they serve milky Alfredo and if they have garlic sticks. If so, you're at Olive Garden.
