Sugo di Razza Molto Mario feat. chef Mario Batali Recipes: Egg bread and citrus sauce. Linguine with skate and broccoli. Mullet in a packet and seafood soup.
This show was so far ahead of its time... I hope we return to a time where people value information and quality content, over reality tv and cheap mindless diners drive inns and dives...
Jonathan Kim, you’re so right! D,D,&D’s is for hungry idiots that decide they’re going to visit a destination based on someone that says the food is beyond enjoyable... Even though the “talent” is employed to play the food up, no matter his take on the food.
I don't think DDD is cheap or mindless. It shows an interesting slice of Americana cuisine. And I've actually eaten at a few places that were featured on the show, and they did not disappoint!. Maybe it's not to your taste, but obviously there are a lot more interested in it than not.
@@Jenniferkcalpin Idiots?? I have eaten at few places that were festured on the show, and they were all as seen on TV ... GOOD! Not only that, but all of them said that Guy was in person just as we see him in the shows. Now I have no doubt that there is some phoney baloney stuff going on sometimes, but all in all, I think he's giving a pretty honest opinion. I've seen him not care for some of the dishes in fact. So, what ever, miss priss.
I think when this show was popular, and even moreso in the 90's, everyone in the US was obsessed with anything European or foreign. It was hyped up as superior. I think even if you're making a burger, if you use great ingredients and have good cooking skills, it can be a sublime experience, just like eating an expertly made cheese soufflé , or chicken puttanesca. I like that diners drive ins and dives highlights how delicious, unpretentious food can be fantastic(although I've seen some ppl in food trucks use fancy techniques and preparations that can be seen in upscale restaurants). I agree that the times of in depth ,educational, informational television are long gone, everyone is in that search of the quick instagrammable recipe.
Chef Mario, it is so wonderful to have fund this presentation I have missed seeing you and enjoying your recipes since giving up cable. Thank you so much Molto Fan for bringing these to us.
Molto Mario, speaks well and is quite instructive (listen closely). Does not pause, talks positive, and that's important! The added red pepper flakes a fine touch. I like a little zing! CIAO, AP
I never watched this show when it was on, and whenever i saw mario on other shows i thought he was a bit pompous, but holy shit the man can improvise lectures while cooking 3 meals in 22 minutes. Imagine facing him on iron chef and the guy is just spouting facts about italian geography and kicking your ass at the same time
Yea i came bc i heard he fried everything in evoo i was like for real? As a fry cook myself that sounded weird. the history and Italian geography had me hooked lol
I sure miss just the theme music from this great show if nothing else. Food Network had its heyday when this show, Bobby Flay, and Emeril were all on. Great times.
I'm used to seeing the package of fish cooked in paper come out of the oven in a puffy form and then once you cut it it releases much steam, making it a nice dramatic moment. Maybe it's traditionally not like that in Mario's dish, or maybe it was a misstep . Either way, the fact that I'm unsure, proves how good he is. The man moves like a ninja in the kitchen.
Funny, nowadays there'd be at least 10 minutes dedicated to the guests eating and describing the food. Back then, it was really all about the cooking and the hosts.
Run your videos a bit longer so you’re not so rushed at the end!! Would have liked to see you plate that last dish, & showed your guests eating some. You always make interesting dishes & they really look good, even things I don’t care for. Thanks Mario.
yeah ive been watching these non stop for two days, and this one he was definitely struggling to make sense a couple times. He is usually perfect so it's all good
Middle of video. He uses skate. When I lived in NYC, I had skate in a restaurant. Of all fishes that I have eaten in my life: cheap, expensive (Dover Sole in London), I have to say that I hated the taste of it. And I have no idea why. I have to try skate again to see if I was missing something.
I was always told even as a young kid to never keep a Skate when fishing. Was told they aren’t worth cooking because the taste is terrible. Never tried it obviously.
@@allstopblue5717 If you ever try it, let me know what you think. It is not on menus in NYC very often, perhaps for the obvious reason. Le Bernardin, 4 star NYTimes, 3 Michelin star, has never had it on the menu, and the prices there are extremely expensive. You could easily spend $1,000 per person there, with wines.
does being a professional baker vs a lowly common baker affect your product quality? Surely as a professional you can respect a chef who cooks traditional italian food in it's traditional way probably won't bust out his multi-colored measuring cups.
Except they would. Most European home kitchens use digital or weighted scales in their baking. American home cooks prefer volume measure (for convenience) , but it's wildly inconsistent. I can guarantee if you walk in to one of his restaurants their isn't a single item produced in the pastry section without scaling. All I'm saying is that if you're going to execute a recipe, do it the right way.
This guy is so fake! My grandma is almost 90 years old, and she hasn't had to mix the dough by hand since my grandpa shelled out for a kitchen-aid mixer back in the 1970s... She also stopped washing clothes by hand when she got a washing-machine... No one could tell the difference between the pasta, nor the laundry.
